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R-757M New CkBk
Downloaded from:
http://www.usersmanualguide.com/
27/02/2003
1
Makes 300ml (
/
pint)
2
125g margarine
175g dark soft brown sugar
90ml (6 tbsp) double cream
50g walnuts, finely chopped
Makes 675g
675g strawberries, washed and hulled
45ml (3 tbsp) lemon juice (see tip, page 60)
675g preserving sugar
* 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.
Makes 675g
100g margarine
450g caster sugar
45ml (3 tbsp) cornflour
juice of 4 medium lemons (see tip, page 60)
grated rind of 2 lemons
4 egg yolks (medium), beaten
Microwave Tip: Softening avocados
Pierce an unpeeled avocado in several places. Place on the turntable and heat on 100P for 1 minute.
Allow to cool before peeling.
Microwave Tip: Improving smells in the oven
Place half a lemon in a bowl, add 300ml (
Wipe the oven using a dry cloth.
15:10
Page 59
RECIPES
T
&
OFFEE
WALNUT SAUCE
1 Combine all ingredients in a bowl, heat on 70P for
5 - 6 minutes, stir every minute until sugar has
dissolved and the mixture is thick and glossy.
Serve hot with ice-cream or Sticky Toffee Pudding,
see page 53.
S
TRAWBERRY JAM
1 Place strawberries and lemon juice in a very large bowl.
2 Heat on 100P for 5 minutes until strawberries have
softened. Add the sugar, mix well.
3 Cook on 70P for 35 - 40 minutes until setting point (*)
is reached, stir every 4 - 5 minutes.
4 Pour into hot, clean jars. Cover, seal and label.
L
EMON CURD
1 Place margarine and sugar in a bowl.
Heat on 100P for 2 minutes until melted.
2 Mix cornflour, lemon juice and rind. Stir into the
margarine and sugar mixture. Heat on 100P for 2
minutes until sugar has dissolved. Cool slightly.
3 Beat in the egg yolks and cook on 50P for
10 - 12 minutes, stir every 2 minutes until thickened.
4 Pour into hot, clean jars. Cover, seal and label.
1
/
pint) water and heat on 100P for 10 - 12 minutes.
2
59
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