Read Sharp R-953 Handy Guide online
65
75g (3oz) Danish Blue cheese, finely chopped
45ml (3tbsp) soured cream
30ml (2tbsp) fresh parsley, chopped
salt and pepper to taste
45ml (3tbsp) soured cream
30ml (2tbsp) fresh parsley, chopped
salt and pepper to taste
M
AKES
150
ML
(
1
/
4
PINT
)
P
REPARATION
TIME
- 5
MINUTES
LUE CHEESE SAUCE
B
1 Place the cheese, soured cream and parsley in a
bowl, mix well. Season.
2 Heat on HIGH for 2-3 minutes.
Serve with Pasta with Pinenuts (page 44).
25g (1oz) butter
25g (1oz) plain flour
300ml (
25g (1oz) plain flour
300ml (
1
/
2
pint) milk
salt and pepper to taste
1 Place the butter in a bowl, heat on HIGH for 1
minute until melted.
2 Stir in the flour and gradually whisk in the milk.
Cook on HIGH for 3 minutes, stir every minute
until thick and smooth. Season with salt and
pepper
until thick and smooth. Season with salt and
pepper
W
HITE SAUCE
M
AKES
300
ML
(
1
/
2
PINT
)
P
REPARATION
TIME
- 4
MINUTES
1 Combine all ingredients in a large bowl. Cook on
HIGH for 20-24 minutes, stir every 5-6 minutes.
2 Blend in a food processor until smooth.
Serve with stuffed tofu, see page 40.
8 large tomatoes, chopped
1 large onion, chopped
2 cloves garlic, crushed (see Tip, page 29)
300ml (
1 large onion, chopped
2 cloves garlic, crushed (see Tip, page 29)
300ml (
1
/
2
pint) red wine
2.5ml (
1
/
2
tsp) chilli powder
15ml (1tbsp) whole grain mustard
30ml (2tbsp) tomato paste
30ml (2tbsp) tomato paste
S
PICY TOMATO SAUCE
M
AKES
600
ML
(1
PINT
)
P
REPARATION
TIME
- 8
MINUTES
1 Place vinegar, peppercorns and rosemary in a
bowl, heat on HIGH for 1 minute. Strain.
2 In a separate dish melt 15g (
1
/
2
oz) of the butter on
HIGH for 30 seconds and whisk in the egg yolks.
Whisk egg mixture into the vinegar, heat on HIGH
for 10 seconds and whisk again. Gradually whisk
in remaining butter a knob at a time until smooth
and thick, stir in salt and lemon juice.
Whisk egg mixture into the vinegar, heat on HIGH
for 10 seconds and whisk again. Gradually whisk
in remaining butter a knob at a time until smooth
and thick, stir in salt and lemon juice.
Serve warm or cold with steak or fish.
H
OLLANDAISE SAUCE
30ml (2tbsp) white wine vinegar
6 black peppercorns
1.25ml (
6 black peppercorns
1.25ml (
1
/
4
tsp) dried rosemary
100g (4oz) unsalted butter
2 egg yolks (size 3)
pinch of salt
5ml (1tsp) lemon juice
2 egg yolks (size 3)
pinch of salt
5ml (1tsp) lemon juice
M
AKES
150
ML
(
1
/
4
PINT
)
P
REPARATION
TIME
- 4
MINUTES
S
AUCES
Mushroom sauce: Add 2 sliced spring onions, 50g
(2oz) chopped mushrooms and 5ml (1tsp) chopped
parsley at the beginning of Stage 2. Serve with fish.
Sweet white sauce: Omit salt and pepper from the
basic recipe. Add 50g (2oz) caster sugar at Stage 2.
Serve with puddings as an alternative to custard.
(2oz) chopped mushrooms and 5ml (1tsp) chopped
parsley at the beginning of Stage 2. Serve with fish.
Sweet white sauce: Omit salt and pepper from the
basic recipe. Add 50g (2oz) caster sugar at Stage 2.
Serve with puddings as an alternative to custard.
Variations:
Cheese sauce: Add 75g (3oz) grated cheese and 5ml (1tsp)
mustard powder at Stage 2. Serve with vegetables, fish, meat.
Parsley sauce: Stir 15-30ml (1-2tbsp) chopped
parsley into the finished sauce. Serve with fish.
Onion sauce: Stir 1 large cooked onion, finely chopped,
into finished sauce. Heat on HIGH for 1 minute. Serve
with meat or vegetables.
Cheese sauce: Add 75g (3oz) grated cheese and 5ml (1tsp)
mustard powder at Stage 2. Serve with vegetables, fish, meat.
Parsley sauce: Stir 15-30ml (1-2tbsp) chopped
parsley into the finished sauce. Serve with fish.
Onion sauce: Stir 1 large cooked onion, finely chopped,
into finished sauce. Heat on HIGH for 1 minute. Serve
with meat or vegetables.
RJC 11-68
15/6/99, 12:20 pm
65
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