Sharp R-959M-A Operation Manual With Cookbook page 96

p93_cre 8/28/06 2:20:33 PM
Mak
125g onion, finely chopped
1 green pepper, finely chopped
2 cloves garlic, crushed (see tip, page 61)
30g margarine
30g plain flour
30ml (2 tbsp) white wine vinegar
30ml (2 tbsp) soy sauce
300ml ( / pint) hot chicken stock
1
2
50g soft dark brown sugar
Mak (
1
100g blue stilton cheese, finely chopped
300ml ( / pint) soured cream
1
2
150ml ( / pint) white wine
1
4
15ml (1 tbsp) cornflour blended with water
30ml (2 tbsp) fresh parsley, chopped
salt and pepper to taste
Mak
3 rashers bacon, chopped (optional)
150g carrot, chopped
225g onion, chopped
2 cloves garlic, crushed (see tip, page 61)
800g canned, chopped tomatoes
300ml ( / pint) red wine
1
2
45 - 60ml (3 - 4 tbsp) medium chilli sauce
10ml (2 tsp) mustard powder
30ml (2 tbsp) tomato puree
Mak ( /
1
125g margarine
175g dark soft brown sugar
90ml (6 tbsp) double cream
50g walnut, finely chopped
RECIPES
S
WEET
) 1 Place the onion, green pepper, garlic and margarine in
a bowl, mix well. Cook on 100% for 2 minutes.
2 Stir in the flour, gradually add the vinegar, soy sauce,
stock and sugar. Cook on 100% for 3 - 4 minutes, stir
every minute until the mixture has thickened.
Blend in a food processor for a smoother sauce.
Serve with spare ribs (page 52).
B
LUE CHEESE SAUCE
1 Place the cheese, cream, wine, cornflour and parsley in
/ pint)
2
a bowl, mix well. Season.
2 Heat on 100% for 8 minutes.
S
PICY TOMATO SAUCE
) 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.
Serve with Stuffed Tofu (page 62).
T
OFFEE
pint) 1 Combine all ingredients in a bowl, heat on 70% for
2
4 - 5 minutes, stir every minute until sugar has dissolved
and the mixture is thick and glossy.
Serve hot with ice-cream.
94
&
SOUR SAUCE
&
WALNUT SAUCE