Daewoo QT, Operating Instructions & Cook Book, Page: 21 / 22

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B BLLU UE E C CH HE EE ESSE E & & C CH HIIV VE E JJA AC CK KE ET TSS
2 baking potatoes ,
(approx .9 oz . ( 250 g) each)
2 oz . ( 50 g) butter
4 oz . ( 100 g) blue cheese , chopped
1 tbsp( 15 ml) fresh chives , chopped
2 oz . ( 50 g) mushrooms , sliced
salt and pepper to taste
1. Prick each potato in several places . Cook at High for 12-14
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 , on
the rack .
3. Cook at Medium high for 10 minutes .
W WH HIIT TE E SSA AU UC CE E
1 oz . ( 25 g) butter
1 oz . ( 25 g) plain flour
1 / 2 pint( 300 ml) milk
salt and pepper to taste
1. Place the butter in a bowl and cook at High for 1 minute ,
until melted .
2. Stir in the flour and whisk in the milk . Cook at High for 4-5
minutes , stirring every 2 minutes until thick and smooth .
Season with salt and pepper to taste .
SST TR RA AW WB BE ER RR RY Y JJA AM M
11 / 2 lb . ( 675 g) strawberries , hulled
3 tbsp( 45 ml) lemon juice
11 / 2 lb . ( 675 g) caster sugar
1. Place strawberries and lemon juice in a very large bowl , heat
at High for 6 minutes , or until the fruit has softened . Add
sugar , mix well .
2. Cook at Medium for 27-32 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( 5 ml)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 .
P PLLA AIIN N M MIIC CR RO OW WA AV VE E C CA AK KE E
4 oz . ( 100 g) margarine
4 oz . ( 100 g) sugar
1 egg
4 oz . ( 100 g) self raising flour , sifted
2-3 tbsp( 30-45 ml) milk
1. line the base of 8 " ( 20.4 cm) cake dish with grease - proof
paper .
2. Cream the margarine and sugar together until light and
fluffy . Beat in the egg and fold in the sifted flour alternately
with the milk .
3. Pour into prepared container . Cook at High for 5-7 minutes ,
until a skewer comes out cleanly .
4. Leave the cake to stand for 5 minutes before turning out .
O OM ME ELLE ET TT TSS
1 / 2 oz . ( 15 g) butter
4 eggs
6 tbsp( 90 ml) milk
salt & pepper
1. Whisk together the eggs and milk . Season .
2. Place butter in 10 "( 26 cm) flan dish .
Cook at High for 1 minute , until melted .
Coat the dish with the melted butter .
3. Pour omelette mixture into flan dish .
Cook at High for 3 minutes . whisk mixture and cook again at
High for 1 minutes .