Sharp R-353M Operation Manual With Cookbook page 48

R-353M O/M & C/B 05/02/2000
RECIPES
WHITE SAUCE
Makes 300ml ( pint)
1/
2
25g (1oz) butter
25g (1oz) plain flour
300ml (1/2 pint) milk
salt and pepper to taste
Variations:
Cheese sauce: Stir in 75g (3oz) grated cheese and 5ml (1tsp) mustard powder at Stage 2. Serve with
vegetables, fish or meat.
Parsley sauce: Stir 15-30ml (1-2tbsp) fresh, chopped parsley into the finished sauce. Serve with fish.
Onion sauce: Stir 1 large cooked onion, finely chopped into the finished sauce. Heat on 100P (HIGH) for
1-2 minutes before serving. Serve with vegetables.
Sweet white sauce: Omit salt and pepper from basic recipe. Add 15-30ml (1-2tbsp) caster sugar at Stage
2. Serve with puddings as an alternative to custard.
MUSTARD SAUCE
Makes 300ml ( pint)
1/
2
25g (1oz) butter
45ml (3tbsp) whole grain mustard
200ml (7floz) soured cream
salt and pepper to taste
15ml (1tbsp) fresh parsley, chopped
BUTTERSCOTCH SAUCE
Makes 450ml ( 3/ pint)
4
30ml (2tbsp) cornflour
300ml (1/2 pint) evaporated milk
15ml (1tbsp) golden syrup
100g (4oz) soft brown sugar
CHOCOLATE SAUCE
Makes 150ml ( 1/ pint)
4
50g (2oz) plain chocolate
30ml (2tbsp) water
90ml (6tbsp) evaporated milk
5ml (1tsp) cornflour
5ml (1tsp) caster sugar
5ml (1tsp) vanilla essence
08:54 Page 46
1 Place the butter in a bowl and heat on 100P
2 Stir in the flour and whisk in the milk. Cook on
1 Melt the butter in a bowl on 100P (HIGH) for 1
2 Cook on 100P (HIGH) for 3 minutes. Stir every
1 Mix cornflour with a little of the milk to make a
2 Cook on 100P (HIGH) for 6-7 minutes, stirring
1 Heat chocolate and water on 100P (HIGH) for 1
2 Add the evaporated milk, cornflour and sugar.
46
RECIPES
(HIGH) for 1 minute, until melted.
100P (HIGH) for 5 minutes, stirring every 2
minutes until thick and smooth. Season with salt
and pepper to taste.
minute. Add the mustard, soured cream, salt,
pepper and parsley. Mix well.
minute until smooth and thick.
This dish is ideal served with meat or fish.
paste and gradually stir in the remaining milk.
Add the golden syrup and sugar, mix well.
every minute until thickened.
This sauce is ideal with vanilla ice-cream.
minute, stir every 30 seconds, until evenly
melted.
Heat on 100P (HIGH) for 2-3 minutes, stirring
every minute. Stir in the vanilla essence.
Serve hot or cold with ice-cream or chocolate
sponge.