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Sauces and Extras
B
ASIC
W
HITE
S
AUCE
Makes: 1 cup
Ingredients:
2 tablespoons
butter
2 tablespoons
fl our
salt and white pepper
1
1
⁄
4
cups
milk
Method:
Place butter in a 4-cup jug. Cook on P10 for 30 to 40
seconds. Stir in fl our, salt and pepper. Gradually add
milk, stirring until smooth.Cook on P10 for 2 minutes,
stirring every minute.
Tip:
For cheese sauce, stir in
1
⁄
2
cup grated cheese
once sauce has thickened.
C
HEESE
S
AUCE
Makes: 1
1
⁄
2
cups
Ingredients:
40 g
butter
2 tablespoons
fl our
1
1
⁄
2
cups
milk
1
⁄
2
cup
grated cheese
Method:
Melt butter in 1-litre jug on P10 for 30 seconds.
Add fl our and mix well. Gradually stir in milk. Cook
on P10 for 3 to 4 minutes. Stirring halfway through
cooking. Add cheese and cook on P10 for a further 1
to 1
1
⁄
2
minute. Stir and serve with vegetables of your
choice.
HINT:
COOKING SAUCES:
When making some sauces in the microwave oven,
less liquid may be needed as less evaporation
occurs with a shorter cooking time.
C
ARAMEL
S
AUCE
Makes: 2 cups
Ingredients:
440 g
can condensed milk
1
⁄
4
cup
brown sugar
2 tablespoons
golden syrup
300 ml
cream
Method:
Combine condensed milk, brown sugar and golden
syrup in a 2-litre jug. Mix well. Cook on P10 for 4 to 5
minutes, stirring halfway through cooking. Add cream
and stir until combined. Serve over ice cream.
R
ICH
C
HOCOLATE
S
AUCE
Makes: 1
1
⁄
4
cups
Ingredients:
200 g
chocolate pieces
300 ml
cream
Method:
Combine chocolate and cream in a 1-litre jug. Cook
on P10 for 2 minutes. Mix well. Serve over ice
cream.
S
TIRRED
C
USTARD
Makes: Approximately 400 ml
Ingredients:
3 tablespoons
sugar
2 tablespoons
custard powder
1
1
⁄
2
cups
milk
2
egg yolks, lightly beaten
1 teaspoon
vanilla essence
Method:
Combine sugar and custard powder in 4-cup jug.
Gradually stir in milk until smooth. Cook on P6 for 4
to 5 minutes, stirring halfway through cooking. Add
egg yolks and mix well. Cook on P6 for further 30 to
60 seconds. Add vanilla, stir well and serve.
HINT:
TO REHEAT POURING CUSTARD:
Place 600 ml in a 1-litre jug and cook on P10 for 2
to 3 minutes stirring once.
G
INGER
T
EA
Serve: 2
Ingredients:
5 cm
piece ginger
1
lemon, sliced
2
teabags
1 cup
mint leaves
2 cups
water
Method:
Peel and slice ginger and place into a 2-cup jug with
remaining ingredients. Heat on P10 for 3 to 4
minutes. Allow standing for 5 minutes to infuse.
Strain and serve.
S
TRAWBERRY
L
IQUEUR
Makes: 750 ml
Ingredients:
500 g
sugar
500 g
washed and hulled strawberries
600 g
brandy or whisky
Method:
Place sugar and strawberries in a 4-litre dish. Stir
well. Cook on P10 for 15 minutes. Stir in brandy
or whisky. Pour into an airtight container. Store
refrigerated for 2 to 3 months. Serve in liqueur
glasses or as a tall drink with ice cubes and soda
water.
F00039Y40QP_CB.indd 69
F00039Y40QP_CB.indd 69
2011-6-29 15:38:15
2011-6-29 15:38:15