32
RECIPES
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WHITE SAUCE
300ml (
1
/
2
pint)
Preparation time - 5 - 6 minutes
25g (1oz) butter
25g (1oz) plain flour
300ml (
1
/
2
pint) milk
salt and pepper to taste
1 Place the butter 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.
STRAWBERRY JAM
Makes 675g(1
1
/
2
lb)
Preparation time - 15 minutes
675g (1
1
/
2
lb) strawberries, hulled
45 ml (3 tbsp) lemon juice
675g (1
1
/
2
lb) preserving sugar
1 Place strawberries and lemon juice in a large bowl,
heat on 100P for 5 minutes, or until the fruit has
softened. Add sugar, mix well.
2 Cook on 70P for 45 - 50 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 5ml (1tsp) jam onto chilled saucer. Allow to stand for 1
min. Move surface of the jam gently with your finger, if the surface wrinkles setting point has been reached.
FRUIT CRUMBLE
Serves 4
Preparation time - 6 - 8 minutes
450g (1lb) seasonal fresh fruit, lightly cooked
100g (4oz) brown sugar
5ml (1 tsp) cinnamon
100g (4oz) plain wholemeal flour
75g (3oz) rolled oats
75g (3oz) butter
1 Place the fruit, 50g (2oz) of the brown sugar
and the cinnamon in a dish, mix well.
2 Place flour and oats in bowl, mix well and rub in
butter, until mixture resembles fine breadcrumbs.
Add remaining brown sugar, mix well. Sprinkle
over the fruit and cook on DUAL GRILL 30P for
8 - 10 minutes.
RICH FLAPJACK
Serves 6 - 8
Preparation time - 15 minutes
175g (6oz) butter
100g (4oz) demerara sugar
175g (6oz) golden syrup
275g (10oz) jumbo oats
1 Place the butter, sugar and syrup in a large bowl.
Heat on 100P for 4 minutes, stir every minute until
melted, add the oats, mix well.
2 Spoon mixture into a greased 20.4 cm (8”) flan
dish, smooth the surface.
3 Place on the turntable, use sequence
programming to cook on 50P for 5 minutes, then
on 30P for 10 minutes until brown.
Variations:
Cheese sauce:
Stir in 75g (3oz) grated cheese and 5ml (1tsp) mustard powder at Stage 2.
Serve with vegetables, fish or meat.
Parsley sauce:
Stir 15 - 30ml (1 - 2 tbsp) fresh, chopped parsley into the finished sauce. Serve with fish.
Onion sauce:
Stir 225g (8oz) cooked onion, finely chopped into the finished sauce. Heat on 100P for
2 - 3 minutes before serving. Serve with vegetables.
Mustard sauce:
Stir in 45g (3 tbsp) whole grain mustard, 200ml (7floz) soured cream, 15ml (1 tbsp) fresh
parsley and salt and pepper at Stage 2 instead of the flour and milk. Mix well. Cook on
100P for 3 minutes. Stir every minute until smooth and thick. Serve with fish or meat.
Sweet 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.
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