34
RECIPES
Serves 2
2 baking potatoes, (approx. 250g each)
50g butter
100g double gloucester cheese, finely chopped
15ml (1 tbsp) fresh chives, chopped
50g mushrooms, finely chopped
salt and pepper to taste
1 Prick each potato in several places. Cook on 100P for
12 - 13 minutes. Halve each potato and scoop the
flesh into a bowl, add the butter, cheese, chives and
mushrooms. Mix well and season.
2 Pile mixture back into the potato skins and place in a
flan dish, on the turntable.
3 Cook on 50P for 10 - 12 minutes.
C
HEESY JACKETS
Makes 300ml (
1
/
2
pint)
25g margarine
25g plain flour
300ml (
1
/
2
pint) milk
salt and pepper to taste
1 Place the margarine in a bowl and heat on 100P for
30 seconds, until melted.
2 Stir in the flour and whisk in the milk.
Cook on 100P for 5 minutes, stirring halfway through
cooking, until thick and smooth. Season with salt and
pepper to taste.
W
HITE SAUCE
C
HEESE SAUCE
:
Stir in 75g grated cheese and 5ml (1 tsp) mustard powder at Stage 2.
Serve with vegetables, fish or meat.
P
ARSLEY SAUCE
:
Stir 15 - 30ml (1 - 2 tbsp) fresh, chopped parsley into the finished sauce.
Serve with fish.
O
NION SAUCE
:
Stir 225g cooked onion, finely chopped, into the finished sauce.
Heat on 100P for 2 - 3 minutes before serving. Serve with vegetables.
S
WEET WHITE SAUCE
:
Omit salt and pepper from basic recipe. Add 15 - 30ml (1 - 2 tbsp) caster sugar
at Stage 2. Serve with puddings as an alternative to custard.
Serves 4
450g par-boiled potatoes, thinly sliced
225g cheddar cheese, thinly sliced
125g onion, sliced
225g leeks, sliced
100g cooked ham, chopped
600ml (1 pint) white sauce (see below)
50g cheese, grated
1 Place alternate layers of potato, cheese, onion, leek,
ham and white sauce in a casserole dish until all
ingredients are used. Top with grated cheese.
2 Cook on 70P for 25 - 30 minutes.
C
HEESE
&
POTATO LAYER
Makes 300ml (
1
/
2
pint)
25g butter
45ml (3 tbsp) whole grain mustard
200ml (7 fl.oz) soured cream
salt and pepper to taste
15ml (1 tbsp) fresh parsley, chopped
1 Melt the butter in a bowl on 100P for 30 seconds.
Add the mustard, soured cream, salt, pepper and
parsley. Mix well.
2 Cook on 100P for 3 minutes. Stir every minute until
smooth and thick.
This dish is ideal served with meat or fish.
M
USTARD SAUCE
R-25STM Cookbook 11/03/2005 14:04 Page 34
