Read Sharp R-874 (serv.man7) User Guide / Operation Manual online
BLUE CHEESE SAUCE
Makes 450ml (
3
/
4
pint)
75g (3oz) Blue Stilton cheese, finely chopped
300ml (
300ml (
1
/
2
pint) soured cream
150ml (
1
/
4
pint) white wine
15ml (1 tbsp) cornflour blended with water
30ml (2 tbsp) fresh parsley, chopped
salt and pepper to taste
30ml (2 tbsp) fresh parsley, chopped
salt and pepper to taste
1 Place the cheese, cream wine, cornflour and
parsley in a bowl, mix well. Season.
2 Heat on 100% for 8 minutes, stir twice during
cooking and again before serving.
Ideal served with pasta.
BRANDY SAUCE
Makes 600ml (1 pint)
50g (2oz) butter
50g (2oz) plain flour
75g (3oz) brown sugar
15ml (1 tbsp) golden syrup
150ml (
50g (2oz) butter
50g (2oz) plain flour
75g (3oz) brown sugar
15ml (1 tbsp) golden syrup
150ml (
1
/
4
pint) double cream
300ml (
1
/
2
pint) milk
60ml (4 tbsp) brandy to taste
1 Place butter in a bowl, heat on 100% for 1
minute until melted. Stir in flour, heat on 100%
for 1 minute.
for 1 minute.
2 Combine sugar, syrup, cream and milk, heat on
100% for 2 minutes.
3 Gradually add cream mixture to the butter and
flour mixture. Heat on 100% for 5 - 6 minutes,
stir every minute until smooth and thick. Stir in
brandy.
stir every minute until smooth and thick. Stir in
brandy.
Serve hot with Figgy Pudding (page 56).
STRAWBERRY JAM
Makes 675g (1
1
/
2
lb)
675g (1
1
/
2
lb) strawberries, washed and hulled
45ml (3 tbsp) lemon juice
675g (1
675g (1
1
/
2
lb) preserving sugar
Variation:
Raspberry Jam: Replace 675g (1
Raspberry Jam: Replace 675g (1
1
/
2
lb) strawberries
with 675g (1
1
/
2
lb) raspberries.
1 Place strawberries and lemon juice in a very
large bowl.
2 Heat on 100% for 5 minutes until strawberries
have softened. Add the sugar, mix well.
3 Cook on 70% for 25 - 30 minutes until setting
point* is reached, stir every 4 - 5 minutes.
4 Pour into hot, clean jars. Cover, seal and label.
LEMON CURD
Makes 300g (12oz)
100g (4oz) butter
450g (1lb) caster sugar
45ml (3 tbsp) cornflour
juice of 4 medium lemons
grated rind of 2 lemons
4 egg yolks (size 3), beaten
100g (4oz) butter
450g (1lb) caster sugar
45ml (3 tbsp) cornflour
juice of 4 medium lemons
grated rind of 2 lemons
4 egg yolks (size 3), beaten
1 Place butter and sugar in a bowl. Heat on 100%
for 2 minutes until melted.
2 Mix cornflour, lemon juice and rind. Stir into the
butter and sugar mixture. Heat on 100% for 2
minutes until sugar has dissolved. Cool slightly.
minutes until sugar has dissolved. Cool slightly.
3 Beat in the egg yolks, cook on 50% for 10 - 12
minutes, stir every 2 minutes until thickened.
4 Pour into hot, clean jars. Cover, seal and label.
* Setting point
To determine, place 5ml (1tsp) jam onto a saucer. Chill. Move surface of jam with finger, if it wrinkles, setting
point has been reached.
point has been reached.
62
RECIPES
Website: http://www.sharp.co.uk/support
Help Line: 08705 274277 (office hours)
R-874M/R-84STM Op Man/Ck Bk 30/3/01 9:11 am Page 62
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