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Sharp R-757M Manual

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58
CHEESE SAUCE: Stir in 75g grated cheese and 5ml (1 tsp) mustard powder at Stage 2.
Serve with vegetables, fish or meat.
P
ARSLEY SAUCE: Stir 15 - 30ml (1 - 2 tbsp) chopped parsley into the finished sauce. Serve with fish.
O
NION SAUCE: Stir 225g cooked onion, finely chopped, into the finished sauce.
Heat on 100% for 1 minute before serving. Serve with meat or vegetables.
M
USHROOM SAUCE: Add 2 sliced spring onions, 50g chopped mushroom and 5ml (1 tsp) chopped
parsley at the beginning of Stage 2. Serve with fish.
S
WEET WHITE SAUCE: Omit salt and pepper from basic recipe. Add 15 - 30ml (1 - 2 tbsp) caster sugar
at Stage 2. Serve with puddings as an alternative to custard.
NOTE: To make 600ml (1 pint) of sauce, double the ingredients, follow stages 1 and 2
then cook on 100P for 6 minutes.
Makes 300ml (
1
/2 pint)
25g margarine
25g plain flour
300ml (
1
/2 pint) milk
salt and pepper to taste
1 Place the margarine in a bowl, heat on 100P for 30
seconds until melted.
2 Stir in the flour, mix well for approx. 1 minute and
gradually whisk in the milk. Cook on 100P for 5
minutes, stir every minute until thick and smooth.
Season with salt and pepper.
WHITE SAUCE
Makes 150ml (
1
/4 pint)
100g blue stilton cheese, finely chopped
300ml (
1
/2 pint) soured cream
150ml (
1
/
2 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.
2Heat on 100P for 6 - 7 minutes.
Serve with Pasta (See page 52).
B
LUE CHEESE SAUCE
Makes 600ml (1 pint)
3 rashers bacon, chopped (optional)
150g carrot, chopped
225g onion, chopped
2 cloves garlic, crushed (see tip, page 48)
800g canned, chopped tomatoes
300ml (
1
/2 pint) red wine
45 - 60ml (3 - 4 tbsp) medium chilli sauce
10ml (1 tbsp) mustard powder
30ml (2 tbsp) tomato purée
1 Place bacon, carrot, onion and garlic in a large bowl,
cover and heat on 100P for 3 minutes.
2Add all other ingredients to bacon mixture and mix
well. Cook on 70P for 30 minutes.
3 Blend in a food processor until smooth, return to
bowl and cook on 70P for 3 minutes.
Serve with stuffed tofu, see page 51.
SPICY TOMATO SAUCE
RECIPES
R-757M New CkBk 03/04/2003 08:54 Page 58
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