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R-793M O/M & C/B
WHITE SAUCE
Makes 300ml (
25g (1oz) butter
25g (1oz) plain flour
300ml (
salt and pepper to taste
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 225g (8oz) cooked onion, finely chopped, into finished sauce. Heat on 100% for 1
minute. Serve with meat or vegetables.
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.
SPICY TOMATO SAUCE
Makes 600ml (1 pint)
3 rashers bacon, chopped (optional)
150g (5
225g (8oz) onion, chopped
2 cloves garlic, crushed (see Tip, page 51)
800g canned, chopped tomatoes
300ml (
45-60ml (3-4tbsp) medium chilli sauce
10ml (2tsp) mustard powder
30ml (2tbsp) tomato puree
BLUE CHEESE SAUCE
Makes 150ml (
100g (4oz) Blue Stilton cheese, finely chopped
300ml (
150ml (
15ml (1tbsp) cornflour blended with water
30ml (2tbsp) fresh parsley, chopped
salt and pepper to taste
CHOCOLATE SAUCE
Makes 150ml (
50g (2oz) plain or milk chocolate
30ml (2tbsp) water
90ml (6tbsp) evaporated milk
5ml (1tsp) cornflour
5ml (1tsp) caster sugar
5ml (1tsp) vanilla essence
Downloaded from:
http://www.usersmanualguide.com/
08/06/2000
15:17
pint)
1 /
2
pint) milk
1 /
2
oz) carrot, chopped
1 /
2
pint) red wine
1 /
2
pint)
1 /
4
pint) soured cream
1 /
2
1 /
pint) white wine
4
pint)
1 /
4
Page 61
1 Place the butter in a bowl, heat on 100% for 30
seconds until melted.
2 Stir in the flour and whisk in the milk. Cook on
100% for 5 minutes, stir every minute until thick and
smooth. Season with salt and pepper.
1 Place bacon, carrot, onion and garlic in a large
bowl, cover and heat on 100% for 3 minutes.
2 Add all other ingredients to bacon mixture and mix
well. Cook on 70% for 35 minutes.
3 Blend in a food processor until smooth, return to
bowl and cook on 70% for 3 minutes.
1 Place the cheese, cream, wine, cornflour and parsley
in a bowl, mix well. Season.
2 Heat on 100% for 8 minutes.
Serve with Blue Cheese Pasta (page 55).
1 Heat chocolate and water on 100% for 1 minute,
stir after 30 seconds. Stir vigorously until melted.
2 Add evaporated milk, cornflour and sugar. Heat
on 100% for 1-2 minutes, mix well. Finally, stir in
the vanilla essence.
Serve hot or cold with ice-cream or chocolate
sponge. (See page 58).
61
RECIPES
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