Read Sharp R-879SL (serv.man14) User Guide / Operation Manual online
59
RECIPES
Makes 450ml (
3
/
4
pint)
75g 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 three times during
cooking and again before serving.
Ideal served with pasta.
B
LUE CHEESE SAUCE
Makes 600ml (1 pint)
50g butter
50g plain flour
75g brown sugar
15ml (1 tbsp) golden syrup
150ml (
50g plain flour
75g 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.
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 minutes, stir every
minute until smooth and thick. Stir in brandy.
minute until smooth and thick. Stir in brandy.
B
RANDY SAUCE
R-879 [En] Cookbook_50-60.qxd 4/26/07 6:46 PM Page 59
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