R-98STM (serv.man2) - Sharp Home Appliance User Guide / Operation Manual. Page 95

125g onion, finely chopped
1 green pepper, finely chopped
2 cloves garlic, crushed (see tip, page 60)
30g margarine
30g plain flour
30ml (2 tbsp) white wine vinegar
30ml (2 tbsp) soy sauce
300ml (

1

/

2

pint) hot chicken stock

50g soft dark brown sugar

1 Place the onion, green pepper, garlic and margarine in

a bowl, mix well. Cook on 100% for 2 minutes.

2 Stir in the flour, gradually add the vinegar, soy sauce,

stock and sugar. Cook on 100% for 3 - 4 minutes, stir
every minute until the mixture has thickened.
Blend in a food processor for a smoother sauce.
Serve with spare ribs (page 51).

125g margarine
175g dark soft brown sugar
90ml (6 tbsp) double cream
50g walnut, finely chopped

1 Combine all ingredients in a bowl, heat on 70% for

4 - 5 minutes, stir every minute until sugar has dissolved
and the mixture is thick and glossy.
Serve hot with ice-cream.

3 rashers bacon, chopped (optional)
150g carrot, chopped
225g onion, chopped
2 cloves garlic, crushed (see tip, page 60)
800g canned, chopped tomatoes
300ml (

1

/

2

pint) red wine

45 - 60ml (3 - 4 tbsp) medium chilli sauce
10ml (2 tsp) mustard powder
30ml (2 tbsp) tomato puree

1 Place bacon, carrot, onion and garlic in a large bowl,

cover and heat on 100% for 3 minutes.

2 Add all other ingredients to bacon mixture and mix

well. Cook on 70% for 35 minutes.

3 Blend in a food processor until smooth, return to

bowl and cook on 70% for 3 minutes.
Serve with Stuffed Tofu (page 61).

1

/

2

100g blue stilton cheese, finely chopped
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

1 Place the cheese, cream, wine, cornflour and parsley in

a bowl, mix well. Season.

2 Heat on 100% for 8 minutes.

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2

p93_cre   8/28/06   2:20:33 PM

p93_cre   8/28/06   2:20:33 PM