Sharp R-754M Operation Manual With Cookbook page 53

R-754M/R-765M O/M & C/B
Website: http://www.sharp.co.uk/support
STRAWBERRY JAM
1
Makes 675g (1 /
1
675g (1 / lb) strawberries, washed and hulled
2
45ml (3tbsp) lemon juice
1
675g (1 / lb) preserving sugar
2
* setting point: Place 5ml (1tsp) jam onto
chilled saucer. Stand for 1 min. Move surface of
the jam gently with finger, if surface wrinkles then
setting point has been reached.
LEMON CURD
Makes 300g (12oz)
100g (4oz) butter
450g (1lb) caster sugar
45ml (3tbsp) cornflour
Juice of 4 medium lemons
Grated rind of 2 lemons
4 egg yolks (size 3), beaten
TREACLE TOFFEE
Makes 600g (1lb 5oz)
450g (1lb) soft dark brown sugar
1
150ml ( / pint) water
4
10ml (2tsp) treacle
50g (2oz) butter
50ml (4tbsp) malt vinegar
PEANUT BRITTLE
Makes 300g (12oz)
100g (4oz) caster sugar
75g (3oz) golden syrup
60ml (4tbsp) water
1
2.5ml ( / tsp) baking powder
2
25g (1oz) butter
100g (4oz) unsalted, blanched peanuts
* Hard crack: To determine drop a teaspoon of
mixture into a glass of cold water and the toffee
should be hard to the touch.
CHOCOLATE FUDGE
1
Makes 675g (1 /
1
150g (5 / oz) milk chocolate, broken into pieces
2
100g (4oz) butter, melted
450g (1lb) icing sugar
45ml (3tbsp) milk
02/01/2002 13:07
lb)
2
lb)
2
Page 51
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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.
1 Place butter and sugar in a bowl. Heat on 100P
for 2 minutes until melted.
2 Mix cornflour, lemon juice and rind. Stir into the
butter 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 Place all ingredients in a bowl, mix well. Heat on
70P for 26 - 28 minutes, stir every 2-3 minutes
until toffee reaches hard crack* stage.
2 Pour into a greased, square 15.3cm (8") dish.
Chill to set before breaking.
1 Mix sugar, syrup and water in a bowl. Heat on
100P for 2 minutes, stir every minute until sugar
has dissolved.
2 Add the baking powder and butter, mix well.
Heat on 100P for 1 minute. Stir in the peanuts,
cook on 70P for 4 - 5 minutes, stir every minute
until hard crack* stage is reached.
3 Pour the mixture into a greased, square 15.3cm
(6") dish, chill to set before breaking.
1 Place the chocolate in a bowl and heat on 100P
for 2 minutes, stir every 30 seconds until melted.
2 Stir in butter, icing sugar and milk. Heat on
100P for 3 minutes, stir vigorously every minute
until the mixture is thick and glossy.
3 Pour into a greased, rectangular 20.4 x 15.3cm
(8 x 6") dish, chill to set before cutting.
51
RECIPES