Panasonic Dimension4 NN-C988W - Page 94

94
Cooking Guide
Micro - Made Extras
Mushroom Sauce
Makes: 1
1
/
2
cups (375 ml)
Ingredients:
3 tablespoons margarine or butter 45 ml
2 tablespoons flour 30 ml
1 teaspoon soy sauce 5 ml
3
/
4
cups cream 190 ml
salt and pepper taste
1
/
2
teaspoon curry powder 2 ml
1 can (190 g) drained 1 can (190 g)
champignons
(mushrooms), sliced
Method:
Place butter or margarine in a 4-cup (1 litre) glass
jug. Cook on HIGH for 40 seconds. Add flour and
soy sauce. Blend to a smooth paste. Add cream and
stir until smooth. Add seasonings and mushrooms.
Cook on HIGH for 2 to 3 minutes, stirring every
1 minute. Serve on toast or as accompaniment to
meats. Sauce can be reheated on HIGH for 30 to 60
seconds.
Chinese Sweet & Sour Sauce
Makes: 4 cups (1 litre)
Ingredients:
1
/
2
cup cucumber
1
/
2
1
/
2
cup cornflour 125 ml
1
/
2
cup brown sugar 125 ml
1 cup chicken stock 250 ml
1
/
2
cup dry sherry 125 ml
2 tablespoons white vinegar 30 ml
2 tablespoons soy sauce 30 ml
2 tablespoons tomato paste 30 ml
1 can (450 g) pineapple pieces 1 can (450 g)
and juice
1
/
2
red capsicum (pepper),
1
/
2
diagonally sliced
1 stick celery, diagonally 1
sliced
Method:
Cut cucumber in half lengthwise, scoop out seeds
and slice diagonally into 1 cm pieces. Combine
cornflower and sugar in a 2-litre casserole dish.
Gradually stir in stock, sherry, vinegar, soy sauce,
tomato paste, pineapple pieces and juice, capsicum
and celery. Cook on HIGH for 10 to 12 minutes,
stirring every 2 minutes. Serve with ham steaks,
pork chops or chicken.
Mint Sauce
Makes: Approximately
1
/
3
cup (85 ml)
Ingredients:
1 tablespoons water 15 ml
1 tablespoons sugar 15 ml
2 tablespoons brown vinegar 30 ml
2 tablespoons mint, finely chopped 30 ml
Method:
Combine all ingredients in a 1-cup (250 ml) jug.
Cook on HIGH for 30 to 60 seconds. Stir well and
serve with Roast Lamb.
Hollandaise Sauce
Makes:
3
/
4
cups (190 ml)
Ingredients:
60 g butter 60 g
2 tablespoons lemon juice 30 ml
2 egg yolks 2
1
/
4
cup cream 60 ml
1
/
2
teaspoon mustard 2 ml
1
/
4
teaspoon salt 1 ml
Method:
Place butter in a 2-cup (500 ml) jug, cook on HIGH
for 40 seconds. Add lemon juice, egg yolks and
cream, mix well. Cook on MEDIUM for 60 to
90 seconds. Add mustard and salt, mix until smooth.
Serve with eggs, vegetables or fish dishes.
Rhubarb and Apple Conserve
Make: 2 cups (500 ml)
Ingredients:
350 g rhubarb, chopped 350 g
3 medium sized apples, 3
grated
2 tablespoon water 30 ml
1 cup caster sugar 250 ml
2 tablespoon lemon juice 30 ml
Method:
Place rhubarb, apple and water in a 3-litre casserole
dish, cover and cook on HIGH for 6 to 8 minutes,
stirring once during cooking. Stir in sugar and lemon
juice and cook uncovered on HIGH for 15 minutes
stirring after every 5 minutes. Pour into hot sterilised
jars, when cool, seal.