Preserves - Sharp R-772M Operation Manual With Cookbook

S
AUCES / PRESERVES
B
LUE CHEESE SAUCE
1
M 150 ( /
AKES ML PINT
4
75g (3oz) Danish Blue cheese, finely chopped
45ml (3tbsp) soured cream
30ml (2tbsp) fresh parsley, chopped
salt and pepper to taste
B
RANDY SAUCE
M 600 (1
AKES ML PINT
50g (2oz) butter
50g (2oz) plain flour
75g (3oz) brown sugar
15ml (1tbsp) golden syrup
1
150ml ( / pint) double cream
4
300ml ( 1 / pint) milk
2
60ml (4tbsp) brandy to taste
S
TRAWBERRY JAM
M 675g (1 1 /
AKES LB
2
675g (1 1 / lb) strawberries, washed and hulled
2
45ml (3tbsp) lemon juice (see Tip, page 40)
1
675g (1 / lb) caster sugar
2
L
EMON CURD
M 300g (12
AKES OZ
100g (4oz) butter
250g (9oz) caster sugar
15ml (1tbsp) cornflour
juice of 3 medium lemons (see Tip, page 40)
grated rind of 2 lemons
4 egg yolks (size 3), beaten
D
ATE CHUTNEY
3
M 800g (1 /
AKES LB
4
225g (8oz) dates, stoned and roughly chopped
225g (8oz) currants
1 medium onion, finely chopped
175g (6oz) brown sugar
2 cloves garlic, crushed (see Tip, page 45)
10ml (2tsp) salt
5ml (1tsp) chilli powder
1
300ml ( / pint) vinegar
2
R-772M RECIPES
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P
REPARATION TIME
1 Place the cheese, soured cream and parsley in a
bowl, mix well. Season.
2 Heat on HIGH for 3-4 minutes.
P
REPARATION TIME
1 Place butter in a bowl, heat on HIGH for 1 minute
until melted. Stir in flour, heat on HIGH for 1
minute.
2 Combine sugar, syrup, cream and milk, heat on
HIGH for 2 minutes.
3 Gradually add cream mixture to the butter and flour
mixture. Heat on HIGH for 5-6 minutes, stir every
minute until smooth and thick. Stir in brandy.
Serve hot with Figgy Pudding (page 51).
P
REPARATION TIME
1 Place strawberries and lemon juice in a very large bowl.
2 Heat on HIGH for 5 minutes until strawberries
have softened. Add the sugar, mix well.
3 Cook on MEDIUM HIGH for 25-30 minutes until
setting point* is reached, stir every 4-5 minutes.
4 Pour into hot, clean jars. Cover, seal and label.
P - 8
REPARATION TIME
1 Place butter and sugar in a bowl. Heat on HIGH
for 2 minutes until melted.
2 Mix cornflour, lemon juice and rind. Stir into the
butter and sugar mixture. Heat on HIGH for 2
minutes until sugar has dissolved. Cool slightly.
3 Beat in the egg yolks, cook on MEDIUM for 10-12
minutes, stir every 2 minutes until thickened.
4 Pour into hot, clean jars. Cover, seal and label.
P
REPARATION TIME
1 Place all ingredients in a large bowl, mix well.
2 Cook on MEDIUM HIGH for 17-18 minutes, stir
every 3-4 minutes.
3 Spoon into hot, clean jars. Cover, seal and label.
*Setting point:
To determine, place 5ml (1tsp) jam
onto a saucer. Chill. Move surface of jam with finger,
if it wrinkles, setting point has been reached.
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28/6/99, 10:43 am
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