Sharp 209H Dokumentacja Pobierz pdf (Strona 64)

RECIPES

Makes 450ml (

/4 pint)

75g Blue Stilton cheese, finely chopped

300ml (

/2 pint) soured cream

150ml (

/4 pint) white wine

15ml (1 tbsp) cornflour blended with water

30ml (2 tbsp) fresh parsley, chopped

salt and pepper to taste

1 Place the cheese, cream wine, cornflour and parsley

in a bowl, mix well. Season.

2 Heat on 100% for 8 minutes, stir twice during

cooking and again before serving.

Ideal served with pasta.

BLUE CHEESE SAUCE

Makes 600ml (1 pint)

50g butter

50g plain flour

75g brown sugar

15ml (1 tbsp) golden syrup

150ml (

/4 pint) double cream

300ml (

/2 pint) milk

60ml (4 tbsp) brandy to taste

1 Place butter in a bowl, heat on 100% for 1 minute

until melted. Stir in flour, heat on 100% for 1 minute.

2 Combine sugar, syrup, cream and milk, heat on 100%

for 2 minutes.

3 Gradually add cream mixture to the butter and flour

mixture. Heat on 100% for 5 - 6 minutes, stir every

minute until smooth and thick. Stir in brandy.

Serve hot with Figgy Pudding (page 56).

BRANDY SAUCE

Makes 675g

675g strawberries, washed, hulled and

quartered

45ml (3 tbsp) lemon juice

675g preserving sugar

1 Place strawberries and lemon juice in a very large bowl.

2 Heat on 100% for 5 minutes until strawberries have

softened. Add the sugar, mix well.

3 Cook on 70% for 40 minutes until setting point (*) is

reached, stir every 4 - 5 minutes.

4 Pour into hot, clean jars. Cover, seal and label.

STRAWBERRY JAM

Makes 675g

100g butter

450g caster sugar

45ml (3 tbsp) cornflour

juice of 4 medium lemons

grated rind of 2 lemons

4 egg yolks (medium), beaten

1 Place butter and sugar in a bowl. Heat on 100% for 2

minutes until melted.

2 Mix cornflour, lemon juice and rind. Stir into the

butter and sugar mixture. Heat on 100% for 2

minutes until sugar has dissolved. Cool slightly.

3 Beat in the egg yolks, cook on 50% for 10 - 12

minutes, stir every 2 minutes until thickened.

4 Pour into hot, clean jars. Cover, seal and label.

LEMON CURD

* Setting point

To determine, place 5ml (1 tsp) jam onto a saucer. Chill.

Move surface of jam with finger, if it wrinkles, setting point has been reached.

Raspberry jam: Replace 675g strawberries with 675g raspberries.

Microwave Tip: Softening avocados

Pierce an unpeeled avocado in several places. Place on the turntable and heat on 100% for 1 minute.

Allow to cool before peeling.

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