Sharp R-354M Operation Manual With Cookbook page 50

R-354M O/M & C/B 22/02/2001 12:02 Page 48
Website: http://www.sharp.co.uk/support
RECIPES
WHITE SAUCE
1
Makes 300ml ( / pint)
2
Preparation time 4 minutes
25g (1oz) butter
25g (1oz) plain flour
1
300ml ( / pint) milk
2
salt and pepper to taste
Variations:
• Cheese sauce:
• Parsley sauce:
• Onion sauce:
• Sweet white sauce:
MUSTARD SAUCE
1
Makes 300ml ( / pint)
2
Preparation time 4 minutes
25g (1oz) butter
45ml (3tbsp) whole grain mustard
200ml (7floz) soured cream
salt and pepper to taste
15ml (1tbsp) fresh parsley, chopped
BUTTERSCOTCH SAUCE
3
Makes 450ml ( / pint)
4
Preparation time 4 minutes
30ml (2tbsp) cornflour
1
300ml ( / pint) evaporated milk
2
15ml (1tbsp) golden syrup
100g (4oz) soft brown sugar
CHOCOLATE SAUCE
1
Makes 150ml ( / pint)
4
Preparation time 5 minutes
50g (2oz) plain or milk chocolate
30ml (2tbsp) water
90ml (6tbsp) evaporated milk
5ml (1tsp) cornflour
5ml (1tsp) caster sugar
5ml (1tsp) vanilla essence
1 Place the butter in a bowl and heat on 100P for
2 Stir in the flour and gradually whisk in the milk.
Stir in 75g (3oz) grated cheese and 5ml (1tsp) mustard powder at Stage 2.
Serve with vegetables, fish or meat.
Stir 15 - 30ml (1-2tbsp) fresh, chopped parsley into the finished sauce.
Serve with fish.
Stir 225g (8oz) cooked onion, finely chopped into the finished sauce. Heat
on 100P for 1 - 2 minutes before serving. Serve with vegetables.
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.
1 Melt the butter in a bowl on 100P for 30
2 Cook on 100P for 3 minutes. Stir every minute
1 Mix cornflour with a little of the milk to make a
2 Cook on 100P for 6-7 minutes, stirring every
1 Heat chocolate and water on 100P for 1 minute,
2 Add the evaporated milk, cornflour and sugar.
48
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30 seconds, until melted.
Cook on 100P for 5 minutes, stirring every 2
minutes until thick and smooth. Season with salt
and pepper to taste.
seconds. Add the mustard, soured cream, salt,
pepper and parsley. Mix well.
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.
minute until thickened.
This sauce is ideal with vanilla ice-cream.
stir every 30 seconds, until evenly melted.
Heat on 100P for 2-3 minutes, stirring every
minute. Stir in the vanilla essence.
Serve hot or cold with ice-cream or chocolate
sponge.