Sharp R-959(SL)M-AA Operation Manual With Cookbook page 100

Makes 150ml (
50g plain or milk chocolate
30ml (2 tbsp) water
90ml (6 tbsp) evaporated milk
5ml (1 tsp) cornflour
5ml (1 tsp) caster sugar
5ml (1 tsp) vanilla essence
Microwave Tip: Toasting coconut
Spread 100g (4oz) desiccated coconut on a plate. Heat on 100% for 2 - 3 minutes, stir every minute.
Makes 675g
150g milk chocolate, broken into pieces
100g butter, melted
450g icing sugar
45ml (3 tbsp) milk
Makes 675g
675g strawberry, washed and hulled
45ml (3 tbsp) lemon juice (see tip, page 88)
675g preserving sugar
V
ARIATION: Replace strawberries with raspberries for raspberry jam.
* 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.
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RECIPES
C
/ pint)
1
1 Heat chocolate and water on 100% for 1 minute, stir after 30
4
2 Add evaporated milk, cornflour and sugar.
C
1 Place the chocolate in a bowl and heat on 100% for 2
2 Stir in butter, icing sugar and milk.
3 Pour into a greased, rectangular 20 x 15cm (8 x 6") dish, chill
S
TRAWBERRY JAM
1 Place strawberry and lemon juice in a very large bowl.
2 Heat on 100% for 4 minutes until strawberries have softened.
3 Cook on 70% for 35 - 40 minutes until setting point* is
4 Pour into hot, clean jars. Cover, seal and label.
HOCOLATE SAUCE
seconds. Stir vigorously until melted.
Heat on 100% for 1 - 2 minutes, mix well.
Finally, stir in the vanilla essence.
Serve hot or cold with ice-cream, chocolate sponge.
HOCOLATE FUDGE
minutes, stir every 30 seconds until melted.
Heat on 100% for 2 - 3 minutes, stir vigorously every minute
until the mixture is thick and glossy.
to set before cutting.
Add the sugar, mix well.
reached, stir every 5 minutes.
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