Panasonic NN-SF574S Operating Instruction And Cook Book page 61

B W S
ASIC HITE AUCE
Makes: 1 cup
Ingredients:
2 tablespoons butter
2 tablespoons fl our
salt and white pepper
1¼ cups milk
Method:
Place butter in a 4-cup jug. Cook on High for 30 to
40 seconds. Stir in fl our, salt and pepper. Gradually
add milk, stirring until smooth.Cook on High for
2 minutes, stirring every minute.
Tip: For cheese sauce, stir in ½ cup grated cheese
once sauce has thickened.
G
RAVY
Makes: 2 cups
Ingredients:
2 tablespoons dripping or pan juice
1 small onion, fi nely chopped
2 tablespoons fl our
1 tablespoon tomato paste
1½ cups beef stock
salt and pepper
Method:
Place dripping or pan juices and onion in a 2-cup jug.
Cook on High for 2 minutes. Add fl our, tomato paste
and half of the beef stock. Stir well. Cook on High for
2 minutes. Add remaining stock. Stir well and cook
on High for a further 2 minutes. Season with salt and
pepper. Serve with the meat of your choice.
C S
HEESE AUCE
Makes: 1½ cups
Ingredients:
40 g butter
2 tablespoons fl our
1½ cups milk
½ cup grated cheese
Method:
Melt butter in 1-litre jug on High for 30 seconds.
Add fl our and mix well. Gradually stir in milk. Cook
on High for 3 to 4 minutes. Stirring halfway through
cooking. Add cheese and cook on High for a further
1 to 1½ minute. Stir and serve with vegetables of
your choice.
M S
INT AUCE
Makes: Approximately ¼ cup
Ingredients:
¼ cup water
1 tablespoon sugar
2 tablespoons brown vinegar
2 tablespoons mint, fi nely chopped
Method:
Combine all ingredients in 1-cup jug. Cook on High
for 30 to 60 seconds. Stir well and serve with Roast
Lamb.
H S
OLLANDAISE AUCE
Makes: ¾ cups
Ingredients:
60 g butter
2 tablespoons lemon juice
2 egg yolks
¼ cup cream
½ teaspoon mustard
¼ teaspoon salt
Method:
Place butter in a 2-cup jug. Cook on High for
40 seconds. Add lemon juice, egg yolks and cream.
Mix well. Cook on Medium for 60 to 90 seconds. Add
mustard and salt, mix until smooth. Serve with eggs,
vegetables or fi sh dishes.
C B S
REAMY ACON
Makes: Approximately 300 ml
Ingredients:
1 onion, chopped
3 bacon rashers, chopped
1 teaspoon minced garlic
300 ml cream
¼ cup Parmesan cheese
pepper
2 tablespoons chopped fresh parsley
Method:
Place onion, bacon and garlic in a 2-litre casserole
dish. Cook on High for 4 to 5 minutes. Add cream,
Parmesan cheese, pepper, parsley and stock. Mix
well. Cook on High for 3 to 4 minutes. Serve with
cooked Fettuccine.
R C
ICH HOCOLATE
Makes: 1¼ cups
Ingredients:
200 g
chocolate pieces
300 ml cream
Method:
Combine chocolate and cream in a 1-litre jug. Cook
on High for 2 minutes. Mix well. Serve over ice cream.
S B S
WEET ERRY AUCE
Makes: Approximately 2 cups
Ingredients:
½ cup caster sugar
½ cup water
500 g berries
2 tablespoons water
1 tablespoon cornfl our
Method:
Combine sugar and water in a 3-litre bowl. Cook on
High for 2 to 3 minutes. Add berries. Cook on High
for 3 to 4 minutes. Blend water and cornfl our. Mix
into berry sauce. Cook on High for 2 minutes. Serve
hot or cold with ice cream.
HINT:
COOKING SAUCES:
When making some sauces in the microwave oven, less
liquid may be needed as less evaporation occurs with a
shorter cooking time.
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