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R-895M New CkBk
75g (3oz) Blue Stilton cheese, finely chopped
300ml (
150ml (
15ml (1 tbsp) cornflour blended with water
30ml (2 tbsp) fresh parsley, chopped
salt and pepper to taste
50g (2oz) butter
50g (2oz) plain flour
75g (3oz) brown sugar
15ml (1 tbsp) golden syrup
150ml (
300ml (
60ml (4 tbsp) brandy to taste
Microwave Tip: Softening avocados
Pierce an unpeeled avocado in several places. Place on the turntable and heat on 100% for 1 minute.
Allow to cool before peeling.
675g (1
and quartered
45ml (3 tbsp) lemon juice
675g (1
Raspberry jam:
* Setting point
To determine, place 5ml (1tsp) jam onto a saucer. Chill.
Move surface of jam with finger, if it wrinkles, setting point has been reached.
100g (4oz) butter
450g (1lb) caster sugar
45ml (3 tbsp) cornflour
juice of 4 medium lemons
grated rind of 2 lemons
4 egg yolks (size 3), beaten
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3
Makes 450ml (
/
pint)
4
1
/
pint) soured cream
2
1
/
pint) white wine
4
Makes 600ml (1 pint)
1
/
pint) double cream
4
1
/
pint) milk
2
3
Makes 675g (1
/
lb)
4
1
/
lb) strawberries, washed, hulled
2
1
/
lb) preserving sugar
2
1
Replace 675g (1
3
Makes 675g (1
/
lb)
4
Page 68
RECIPES
B
LUE CHEESE SAUCE
1 Place the cheese, cream wine, cornflour and parsley
in a bowl, mix well. Season.
2 Heat on 100% for 8 minutes, stir twice during
cooking and again before serving.
Ideal served with pasta.
B
RANDY SAUCE
1 Place butter in a bowl, heat on 100% for 1 minute
until melted. Stir in flour, heat on 100% for 1 minute.
2 Combine sugar, syrup, cream and milk, heat on 100%
for 2 minutes.
3 Gradually add cream mixture to the butter and flour
mixture. Heat on 100% for 5 - 6 minutes, stir every
minute until smooth and thick. Stir in brandy.
Serve hot with Figgy Pudding (page 62).
S
TRAWBERRY JAM
1 Place strawberries and lemon juice in a very large bowl.
2 Heat on 100% for 5 minutes until strawberries have
softened. Add the sugar, mix well.
3 Cook on 70% for 40 minutes until setting point (*) is
reached, stir every 4 - 5 minutes.
4 Pour into hot, clean jars. Cover, seal and label.
/
lb) strawberries with 675g (1
2
L
EMON CURD
1 Place butter and sugar in a bowl. Heat on 100% for 2
minutes until melted.
2 Mix cornflour, lemon juice and rind. Stir into the
butter and sugar mixture. Heat on 100% for 2
minutes until sugar has dissolved. Cool slightly.
3 Beat in the egg yolks, cook on 50% for 10 - 12
minutes, stir every 2 minutes until thickened.
4 Pour into hot, clean jars. Cover, seal and label.
68
1
/
lb) raspberries.
2
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