Sharp R-959M-A Operation Manual With Cookbook page 97

p94_cre 8/28/06 2:21:21 PM
Mak ( /
1
50g plain or milk chocolate
30ml (2 tbsp) water
90ml (6 tbsp) evaporated milk
5ml (1 tsp) cornflour
5ml (1 tsp) caster sugar
5ml (1 tsp) vanilla essence
Microwave Tip: Toasting coconut
Spread 100g (4oz) desiccated coconut on a plate. Heat on 100% for 2 - 3 minutes, stir every minute.
Mak
150g milk chocolate, broken into pieces
100g butter, melted
450g icing sugar
45ml (3 tbsp) milk
Mak
675g strawberry, washed and hulled
45ml (3 tbsp) lemon juice (see tip, page 82)
675g preserving sugar
V : Replace strawberries with raspberries for raspberry jam.
ARIATION
* 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.
RECIPES
C
HOCOLATE SAUCE
pint) 1 Heat chocolate and water on 100% for 1 minute, stir
4
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, chocolate sponge.
C
HOCOLATE FUDGE
1 Place the chocolate in a bowl and heat on 100% for 2
minutes, stir every 30 seconds until melted.
2 Stir in butter, icing sugar and milk.
Heat on 100% for 2 - 3 minutes, stir vigorously every
minute until the mixture is thick and glossy.
3 Pour into a greased, rectangular 20 x 15cm (8 x 6")
dish, chill to set before cutting.
S
TRAWBERRY JAM
1 Place strawberry and lemon juice in a very large bowl.
2 Heat on 100% for 4 minutes until strawberries have
softened. Add the sugar, mix well.
3 Cook on 70% for 35 - 40 minutes until setting point* is
reached, stir every 5 minutes.
4 Pour into hot, clean jars. Cover, seal and label.
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