Panasonic NN-CD87KS, Руководство пользователя

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Hollandaise Sauce
Makes : 140 ml
Ingredients:
3 egg yolks
30 ml white vinegar
100 g unsalted butter
chilled and cubed pepper
Method:
Place egg yolks and vinegar in a
jug. Beat well. Drop cubes of butter
on top. Cook on 1000 W for 20
seconds. Whisk. Cook on 1000 W for
10 seconds. Whisk again and cook
on 1000 W for 10 seconds. Repeat
in 10 second stages until sauce is
thick and creamy. Season and serve
immediately with salmon steaks or
asparagus spears.
N.B. This sauce must not boil or
eggs will curdle.
Spaghetti Meat
Sauce
Serves : 4 – 6
Ingredients:
500 g minced beef
1 small onion, chopped
1 clove garlic, crushed
190 g finely sliced celery
425 g can tomatoes, chopped
250 g tomato paste
2 beef stock cubes (or 10 g
beef stock powder)
30 g finely chopped parsley
15 ml Worcestershire sauce
5 g salt
5 g brown sugar
2 g pepper
1 bay leaf
Method:
In a 3-litre casserole dish combine
minced beef, onion, garlic and celery.
Cover and cook on 800 W for 8 to 10
minutes. Drain off fat. Add remaining
ingredients and mix well. Cover and
cook on 800 W for 25 to 30 minutes,
stirring halfway through cooking.
Serve with spaghetti.
White Sauce
Makes : 400 ml
Ingredients:
30 g butter, room temperature
30 g flour
600 ml whole milk
Variations:
parsley, onion, cheese
15 ml lemon juice
Method:
Melt butter in jug on 1000 W for
20-40 seconds. Stir in the flour to
make a roux. Add the milk gradually
stirring continuously until well
combined. Cook for 2 minutes on
1000 W. Stir and cook for a further
3 minutes. Sauce should be smooth
and glossy and coat the back of a
spoon.
Mint Sauce
Ingredients:
60 ml water
15 g sugar
30 ml brown vinegar
30 g mint, finely chopped
Method:
Combine all ingredients in a 250 ml
jug. Cook on 1000 W for 30 to 60
seconds. Stir well and serve with
Roast Lamb.
Tomato Chutney
Ingredients:
250 g onions, finely chopped
1.5 k g ripe tomatoes, skins
removed and tomatoes chopped
5 g salt
5 g paprika
pinch cayenne pepper
150 ml malt vinegar
175 ml sugar
Method:
Place onions in a 3-litre casserole
dish. Cover and cook on 1000 W
for 4 to 5 minutes. Add tomatoes,
cover and cook on 1000 W for 5
to 6 minutes. Add salt, spices and
vinegar. Stir well and cook on
1000 W for 10 minutes, stirring once
during cooking. Add sugar, stir well
and cook on 800 W for 35 to 40
minutes, stirring occasionally. Pour
into sterilised jars and seal.
Lemon Butter
Makes : 250 g
Ingredients:
grated rind and juice of 3 lemons
85 g sugar
3 large egg yolks
15 g butter
15 g cornflour
Method:
Blend all ingredients in a 500 ml
glass jug. Cook on 600 W for 3
minutes, or until thickened, stirring
every minute. Pour into hot sterilised
jars and seal immediately.
Spaghetti Meat Sauce, Hollandaise Sauce
European Recipes