Panasonic NN-S555 Operation Manual page 58

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V 4 @ ) K e I 4 @ 6 K
I 4 @
B W S
ASIC HITE
Makes: 1 cup
Ingredients:
2 tablespoons
2 tablespoons
1
1 ⁄ cups
4
Method:
Place butter in a 4-cup jug. Cook on P10 for 30 to 40
seconds. Stir in flour, salt and pepper. Gradually add
milk, stirring until smooth.Cook on P10 for 2 minutes,
stirring every minute.
Tip: For cheese sauce, stir in
once sauce has thickened.
G
RAVY
Makes: 2 cups
Ingredients:
2 tablespoons
1
2 tablespoons
1 tablespoon
1
1 ⁄ cups
2
Method:
Place dripping or pan juices and onion in a 2-cup jug.
Cook on P10 for 2 minutes. Add flour, tomato paste
and half of the beef stock. Stir well. Cook on P10 for
2 minutes. Add remaining stock. Stir well and cook on
P10 for a further 2 minutes. Season with salt and
pepper. Serve with the meat of your choice.
C S
HEESE AUCE
1
Makes: 1 ⁄ cups
2
Ingredients:
40 g
2 tablespoons
1
1 ⁄ cups
2
1
⁄ cup
2
Method:
Melt butter in 1-litre jug on P10 for 30 seconds. Add
flour and mix well. Gradually stir in milk. Cook on
P10 for 3 to 4 minutes. Stirring halfway through
cooking. Add cheese and cook on P10 for a further 1
1
to 1 ⁄ minute. Stir and serve with vegetables of your
2
choice.
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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@ 0 M V + Y e
AUCE
butter
flour
salt and white pepper
milk
1
⁄ cup grated cheese
2
dripping or pan juice
small onion, finely chopped
flour
tomato paste
beef stock
salt and pepper
butter
flour
milk
grated cheese
L L C
EMON IME ORDIAL
Makes:approximately 1.5 litres of undiluted cordial
Ingredients:
10 large lemons
6 limes
4 cups sugar
2 cups water
2 teaspoons citric acid
Method:
Squeeze juice from lemons and limes. Place in a 3 to 4-
litre dish with the remaining ingredients. Cook on P10
for 8 to 10 minutes. Stir 2 to 3 minutes during this
cooking time to dissolve sugar. Cook on P10 for 25 to
30 minutes, or until the mixture has become a syrupy
consistency. Set aside to cool. Pour into bottles and
seal. Store in the refrigerator and serve with cold water,
soda or mineral water and fresh mint leaves if desired.
R C
ICH HOCOLATE
1
Makes: 1 ⁄ cups
4
Ingredients:
200 g chocolate pieces
300 ml cream
Method:
Combine chocolate and cream in a 1-litre jug. Cook on
P10 for 2 minutes. Mix well. Serve over ice cream.
S L
TRAWBERRY IQUEUR
Makes: 750 ml
Ingredients:
500 g sugar
500 g washed and hulled strawberries
600 g brandy or whisky
Method:
Place sugar and strawberries in a 4-litre dish. Stir
well. Cook on P10 for 15 minutes. Stir in brandy or
whisky. Pour into an airtight container. Store
refrigerated for 2 to 3 months. Serve in liqueur
glasses or as a tall drink with ice cubes and soda
water.
M S
INT AUCE
Makes: Approximately
Ingredients:
1
⁄ cup water
4
1 tablespoon sugar
2 tablespoons brown vinegar
2 tablespoons mint, finely chopped
Method:
Combine all ingredients in 1-cup jug. Cook on P10 for
30 to 60 seconds. Stir well and serve with Roast Lamb.
– 36 –
S
AUCE
1
⁄ cup
4