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Cooking Guide
Micro - Made Extras
Coffee Liqueur
Makes: 3 cups (750 ml)
Ingredients:
1
1
/
2
cups hot tap water 375 ml
2 cup sugar 500 ml
1
/
3
cup instant coffee 85 ml
2 cups vodka 500 ml
3 teaspoons vanilla essence 15 ml
Method:
Pour water into a 4-litre casserole dish. Cook on
HIGH for 2 to 3 minutes. Add remining ingredients
except vodka and stir well. Cook on MEDIUM for 30
to 35 minutes. Cool slightly and mix in vodka. Pour
into an airtight container and stand for 4 days before
serving. Serve in liqueur glasses.
Strawberry Liqueur
Makes: 3 cups (750 ml)
Ingredients:
500 g sugar 500 g
600 ml brandy or whisky 600 ml
500 g washed and hulled 500 g
strawberries
Method:
Place sugar and strawberries in a 4-litre dish. Stir
well. Cook on HIGH for 20 minutes. Stir halfway
through cooking. Stir in brandy or whisky. Pour into
an airtight container. Store refrigerated. Serve in
liqueur glasses or as a tall drink with ice cubes and
soda water.
Rich Chocolate Sauce
Makes: 2 cups (500 ml)
Ingredients:
200 g chocolate pieces 200 g
300 ml cream 300 ml
Method:
Place ingredients in a 1 litre jug. Cook on HIGH for 2
minutes 30 seconds. Mix well.
Caramel Sauce
Makes: 2 cups (500 ml)
Ingredients:
1 can (400 g) condensed milk 1 can (400 g)
1
/
4
cup brown sugar 60 ml
2 tablespoons golden syrup 30 ml
300 ml cream 300 ml
Method:
In 2 litre jug mix all ingredients except cream. Cook
on HIGH for 3 to 5 minutes, stirring halfway through
the cooking time. Mix well and then mix in cream.
Serve warm or cold.
Chocolate Macadamia Nut Sauce
Makes: 1 cup (250 ml)
Ingredients:
200 g dark chocolate 200 g
1
/
2
cup cream 125 ml
1
/
4
cup macadamia nuts, 60 ml
chopped finely
Method:
Place chocolate and cream in a 500 ml pyrex jug,
melt on HIGH for 1 to 2 minutes. Mix well and serve
hot over ice cream.
Sweet berry Sauce
Makes: approximately 2 cups
Ingredients:
1
/
2
cup caster sugar 125 ml
1
/
2
cup water 125 ml
500 g berrys 500 g
1 tablespoons water 15 ml
1 tablespoon arrowroot 15 ml
Method:
Combine sugar and water in a 1-litre bowl and cook
on HIGH for 3 to 5 minutes, stir once during cooking
to dissolve sugar. Add strawberries and cook on
HIGH for 3 to 4 minutes. Blend water and arrowroot
and add to strawberry mixture. Cook on HIGH for
2 minutes. Serve hot or cold with ice cream.
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