48
25g (1oz) butter
25g (1oz) plain flour
300ml (
1
/2 pint) milk
salt and pepper to taste
1 Place the butter in a bowl, heat on 100P ( HIGH)
for 30 seconds until melted.
2 Stir in the flour and whisk in the milk. Cook on
100P (HIGH) for 5 minutes, stir every minute until
thick and smooth. Season with salt and pepper
W
HITE SAUCE
MAKES 300ML (
1
/2 PINT)
S
AUCES
Mushroom sauce: Add 2 sliced spring onions, 50g
(2oz) chopped mushrooms and 5ml (1tsp) chopped
parsley at the beginning of Stage 2. Serve with fish.
Sweet white sauce: Omit salt and pepper from the
basic recipe. Add 50g (2oz) caster sugar at Stage 2.
Serve with puddings as an alternative to custard.
Variations:
Cheese sauce: Add 75g (3oz) grated cheese and 5ml (1tsp)
mustard powder at Stage 2. Serve with vegetables, fish, meat.
Parsley sauce: Stir 15-30ml (1-2tbsp) chopped
parsley into the finished sauce. Serve with fish.
Onion sauce:
Stir 1 large cooked onion, finely chopped,
into finished sauce. Heat on HIGH for 1 minute. Serve
with meat or vegetables.
1 Combine all ingredients in a large bowl. Cook on
100P (HIGH) for 24 minutes, stir every 5-6
minutes.
2 Blend in a food processor until smooth.
Serve with chicken, pasta or stuffed tofu,
(see page 39).
8 large tomatoes, chopped
1 large onion, chopped
2 cloves garlic, crushed (see Tip, page 42)
300ml (
1
/2 pint) red wine
2.5ml (
1
/2tsp) chilli powder
15ml (1tbsp) whole grain mustard
30ml (2tbsp) tomato paste
S
PICY TOMATO SAUCE
MAKES 600ML (1
PINT)
75g (3oz) Danish Blue cheese, finely chopped
45ml (3tbsp) soured cream
30ml (2tbsp) fresh parsley, chopped
salt and pepper to taste
MAKES 150ML (
1
/4
PINT)
LUE CHEESE SAUCE
B
1 Place the cheese, soured cream and parsley in a
bowl, mix well. Season.
2 Heat on 100P (HIGH) for 2-3 minutes.
Serve with Pasta with Pinenuts (page 44).
125g (5oz) butter
175g (6oz) dark soft brown sugar
90ml (6tbsp) double cream
50g (2oz) walnuts, finely chopped
T
OFFEE & WALNUT SAUCE
MAKES 300ML (
1
/2 PINT)
1 Combine all ingredients in a bowl, heat on 70P
(MEDIUM HIGH) for 5-6 minutes, stir every minute
until sugar has dissolved and the mixture is thick
and glossy.
Serve hot with ice-cream or Sticky Toffee Pudding.
(See page 45)
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