Panasonic NN-CD997S - Page 101

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Cooking Guide
Mushroom Sauce
Makes: 1
1
/
2
cups
Ingredients:
3 tablespoons butter
2 tablespoons flour
1 teaspoon soy sauce
3
/
4
cup cream
salt and pepper taste
1
/
2
teaspoon curry powder
190 g champignon mushrooms, sliced
Method:
Place butter in a 4-cup 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
1
/
2
to 1 minute.
Chinese Sweet & Sour Sauce
Makes: 4 cups
Ingredients:
1
/
2
cucumber
1
/
2
cup cornflour
1
/
2
cup brown sugar
1 cup chicken stock
1
/
2
cup dry sherry
2 tablespoons white vinegar
2 tablespoons soy sauce
2 tablespoons tomato paste
410 g pineapple pieces and juice
1
/
2
red capsicum, sliced
1 stick celery, sliced
Method:
Cut cucumber in half lengthwise, scoop out seeds
and slice diagonally into 1 cm pieces. Combine
cornflour and sugar in a 2-litre casserole dish.
Gradually stir in stock, sherry, vinegar, soy sauce,
tomato paste, pineapple pieces and juice, capsicum,
cucumber 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
Ingredients:
1 tablespoon water
1 tablespoon sugar
2 tablespoons brown vinegar
2 tablespoons mint, finely chopped
Method:
Combine all ingredients in a 1-cup jug. Cook on
HIGH for
1
/
2
to 1 minute. Stir well and serve with
Roast Lamb.
Hollandaise Sauce
Makes:
3
/
4
cup
Ingredients:
60 g butter
2 tablespoons lemon juice
2 egg yolks
1
/
4
cup cream
1
/
2
teaspoon mustard
1
/
4
teaspoon salt
Method:
Place butter in a 2-cup jug, cook on HIGH for
40 seconds. Add lemon juice, egg yolks and cream,
mix well. Cook on MEDIUM for 1 to 1
1
/
2
minutes.
Add mustard and salt, mix until smooth. Serve with
eggs, vegetables or fish dishes.
Micro - Made Extras
Rhubarb and Apple Conserve
Make: 2 cups
Ingredients:
350 g rhubarb, chopped
3 medium sized apples, grated
2 tablespoons water
1 cup caster sugar
2 tablespoons lemon juice
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.
Brandy Sauce
Makes: 1
1
/
2
cups
Ingredients:
2 tablespoons butter
2 tablespoons cornflour
3 tablespoons sugar
2 tablespoons golden syrup
1 cup milk
1
⁄
4
cup brandy
Method:
In a 1-litre pyrex jug melt butter on HIGH for 20 to 30
seconds. Blend in cornflour, sugar and golden syrup
and cook on HIGH for 50 seconds to 1 minute. Add
milk gradually and cook on MEDIUM for
3 to 4 minutes. Stirring halfway through cooking.
Stir in brandy. Serve hot with fruit or Christmas
pudding.