Strawberry Jam; White Sauce - Daewoo KQG-6617G Operating Instructions & Cook Book

BLUE CHEESE & CHIVE
JACKETS 1. Prick each potato in several places.
2 baking potatoes,
and scoop the flesh into a bowl, add
(approx.9 oz.(250g) each)
the butter, cheese, chives,
2 oz.(50g) butter
mushrooms, salt and pepper, mix
4 oz.(100g) blue cheese, chopped
thoroughly.
1 tbsp(15ml) fresh chives, chopped
2. Pile mixture into the potato skins and
2 oz.(50g) mushrooms, sliced
place in a flan dish, on the rack.
salt and pepper to taste
3. Cook at Medium for 10 minutes.

WHITE SAUCE

1. Place the butter in a bowl and cook at
1 oz.(25g) butter
1 oz.(25g) plain flour
2. Stir in the flour and whisk in the milk.
½ pint(300ml) milk
salt and pepper to taste
every 2 minutes until thick and
smooth. Season with salt and pepper
to taste.

STRAWBERRY JAM

1½ lb.(675g) strawberries, hulled
3 tbsp(45ml) lemon juice
1½ lb.(675g) caster sugar
PLAIN MICROWAVE CAKE
4 oz.(100g) margarine
4 oz.(100g) sugar
1 eggs
4 oz.(100g) self raising flour, sifted
2-3 tbsp(30-45ml) milk
21
1. Place strawberries and lemon juice in
minutes, or until the fruit has softened.
Add sugar, mix well.
2. Cook at Medium for 25-30 minutes,
until setting point*is reached, stir
every 4-5 minutes.
3. Pour into hot, clean jars. Cover, seal
and label.
* setting point : To determine setting
point, place 1 tsp(5ml)jam onto chilled
saucer. Allow to stand for 1 minute.
Move surface of jam gently with your
finger, if the surface wrinkles setting
point has been reached.
1. line the base of 8" (20.4cm) cake dish
with grease-proof paper.
2. Cream the margarine and sugar
together until light and fluffy. Beat in
the eggs and fold in the sifted flour
alternately with the milk.
3. Pour into prepared container. Cook at
comes out cleanly.
4. Leave the cake to stand for 5 minutes
before turning out.