44
RECIPES
WHITE SAUCE
Makes 300ml (
1/
2
pint)
25g (1oz) butter
25g (1oz) plain flour
300ml (1/2 pint) milk
salt and pepper to taste
1 Place the butter in a bowl and heat on 100P
(HIGH) for 1 minute, until melted.
2 Stir in the flour and whisk in the milk. Cook on
100P (HIGH) for 5 minutes, stirring every 2
minutes until thick and smooth. Season with salt
and pepper to taste.
MUSTARD SAUCE
Makes 300ml (
1/
2
pint)
25g (1oz) butter
45ml (3tbsp) whole grain mustard
200ml (7floz) soured cream
salt and pepper to taste
15ml (1tbsp) fresh parsley, chopped
1 Melt the butter in a bowl on 100P (HIGH) for 1
minute. Add the mustard, soured cream, salt,
pepper and parsley. Mix well.
2 Cook on 100P (HIGH) for 3 minutes. Stir every
minute until smooth and thick.
This dish is ideal served with meat or fish.
BUTTERSCOTCH SAUCE
Makes 450ml (
3/
4
pint)
30ml (2tbsp) cornflour
300ml (1/2 pint) evaporated milk
15ml (1tbsp) golden syrup
100g (4oz) soft brown sugar
1 Mix cornflour with a little of the milk to make a
paste and gradually stir in the remaining milk.
Add the golden syrup and sugar, mix well.
2 Cook on 100P (HIGH) for 6-7 minutes, stirring
every minute until thickened.
This sauce is ideal with vanilla ice-cream.
CHOCOLATE SAUCE
Makes 150ml (
1/
4
pint)
50g (2oz) plain chocolate
30ml (2tbsp) water
90ml (6tbsp) evaporated milk
5ml (1tsp) cornflour
5ml (1tsp) caster sugar
5ml (1tsp) vanilla essence
1 Heat chocolate and water on 100P (HIGH) for
1 minute, stir every 30 seconds, until evenly
melted.
2 Add the evaporated milk, cornflour and sugar.
Heat on 100P (HIGH) for 2-3 minutes, stirring
every minute. Stir in the vanilla essence.
Serve hot or cold with ice-cream or chocolate
sponge.
Va riations:
Cheese sauce: Stir in 75g (3oz) grated cheese and 5ml (1tsp) mustard powder at Stage 2. Serve with
vegetables, fish or meat.
Parsley sauce: Stir 15-30ml (1-2tbsp) fresh, chopped parsley into the finished sauce. Serve with fish.
Onion sauce: Stir 1 large cooked onion, finely chopped into the finished sauce. Heat on 100P (HIGH)
for 1-2 minutes before serving. Serve with vegetables.
Sweet white sauce: Omit salt and pepper from basic recipe. Add 15-30ml (1-2tbsp) caster sugar at
Stage 2. Serve with puddings as an alternative to custard.
To Next Page
Loading...
