KOR-9GPB _
32
KOR-9GPB _
33
BLUE ChEESE & ChIVE JACKETS
2 baking potatoes,
(approx.9 oz.(250g) each)
2 oz.(50g) butter
4 oz.(100g) blue cheese, chopped
1 tbsp(15ml) fresh chives, chopped
2 oz.(50g) mushrooms, sliced
salt and pepper to taste
1. Prick each potato in several places. Cook on P-HI for 7-9
minutes. Halve and scoop the flesh into a bowl, add the butter,
cheese, chives, mushrooms, salt and pepper, mix thoroughly.
2. Pile mixture into the potato skins and place in a flan dish.
3. Cook on P-50 for 12 minutes.
PLAIN MICROWAVE CAKE
4 oz.(100g) margarine
4 oz.(100g) sugar
1 eggs
4 oz.(100g) self raising flour, sifted
2-3 tbsp(30-45ml) milk
1. line the base of 8" (20.4cm) cake dish with grease-proof paper.
2. Cream the margarine and sugar together until light and fluffy.
Beat in the eggs and fold in the sifted flour alternately with the
milk.
3. Pour into prepared container. Cook on P-HI for 4-5 minutes,
until a skewer comes out cleanly.
4. Leave the cake to stand for 5 minutes before turning out.
WhITE SAUCE
1 oz.(25g) butter
1 oz.(25g) plain flour
1
/
2
pint(300ml) milk
salt and pepper to taste
1. Place the butter in a bowl and cook on P-HI for 1 minute, until
melted.
2. Stir in the flour and whisk in the milk. Cook on P-HI for 4-5
minutes, stirring every 2 minutes until thick and smooth.
Season with salt and pepper to taste.
OMELETTES
1
/
2
oz.(15g) butter
4 eggs
6 tbsp(90ml) milk
salt & pepper
1. Whisk together eggs and milk.
2. Place butter in 10"(26cm) flan dish. Cook on P-HI for 1 minute,
until melted. Coat the dish with the melted butter.
3. Pour omelette mixture into flan dish. Cook on P-HI for 5
minutes. whisk mixture and cook again on P-HI for 1 minutes.
STRAWBERRY JAM
1
1
/
2
lb.(675g) strawberries, hulled
3 tbsp(45ml) lemon juice
1
1
/
2
lb.(675g) caster sugar
1. Place strawberries and lemon juice in a very large bowl, heat on
P-HI for 4 minutes, or until the fruit has softened. Add sugar,
mix well.
2. Cook on P-70 for 20-25 minutes, until setting point*is reached,
stir every 4-5 minutes.
3. Pour into hot, clean jars. Cover, seal and label.
* setting point : To determine setting point, place 1 tsp(5ml)jam
onto chilled saucer. Allow to stand for 1 minute. Move surface of
jam gently with your finger, if the surface wrinkles setting point
has been reached.
DESUK_KOR-9GPB7S42.indd 34
2014-05-27 오후 2:59:56
