Sharp R-86STM-A Operation Manual With Cookbook page 69

Makes 450ml (
75g Blue Stilton cheese, finely chopped
1
300ml ( / pint) soured cream
2
1
150ml ( / pint) white wine
4
15ml (1 tbsp) cornflour blended with water
30ml (2 tbsp) fresh parsley, chopped
salt and pepper to taste
Makes 600ml (1 pint)
50g butter
50g plain flour
75g brown sugar
15ml (1 tbsp) golden syrup
1
150ml ( / pint) double cream
4
1
300ml ( / pint) milk
2
60ml (4 tbsp) brandy to taste
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RECIPES
B
3
/ pint) 1 Place the cheese, cream wine, cornflour and parsley
4
2 Heat on 100% for 8 minutes, stir three times during
B B
1 Place butter in a bowl, heat on 100% for 1 minute
2 Combine sugar, syrup, cream and milk, heat on
3 Gradually add cream mixture to the butter and flour
LUE CHEESE SAUCE
in a bowl, mix well. Season.
cooking and again before serving.
Ideal served with pasta.
RANDY SAUCE RANDY SAUCE
until melted. Stir in flour, heat on 100% for 1 minute.
100% for 2 minutes.
mixture. Heat on 100% for 5 minutes, stir every
minute until smooth and thick. Stir in brandy.
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