48
RECIPES
SPICY TOMATO SAUCE
Makes 600ml (1 pint)
8 large tomatoes, chopped
1 large onion, chopped
2 cloves garlic, crushed (see Tip, page 38)
300ml (1/2 pint) red wine
2.5ml (1/2tsp) chilli powder
15ml (1tbsp) whole grain mustard
30ml (2tbsp) tomato paste
1 Combine all ingredients in a large bowl. Cook on
100P (HIGH) for 24 minutes, stir every 5-6 minutes.
2 Blend in a food processor until smooth.
BLUE CHEESE SAUCE
Makes 150ml (1/4 pint)
75g (3oz) Danish Blue cheese, finely chopped
45ml (3tbsp) soured cream
30ml (2tbsp) fresh parsley, chopped
salt and pepper to taste
1 Place the cheese, soured cream and parsley in a
bowl, mix well. Season.
2 Heat on 100P (HIGH) for 2-3 minutes.
Serve with Pasta with Pinenuts (page 42).
TOFFEE & WALNUT SAUCE
Makes 300ml (1/2 pint)
125g (5oz) butter
175g (6oz) dark soft brown sugar
90ml (6tbsp) double cream
50g (2oz) walnuts, finely chopped
1 Combine all ingredients in a bowl, heat on 70P
(MEDIUM HIGH) for 5-6 minutes, stir every
minute until sugar has dissolved and the mixture
is thick and glossy.
Serve hot with ice-cream or Sticky Toffee Pudding.
(See page 43)
WHITE SAUCE
Makes 300ml (1/2 pint)
25g (1oz) butter
25g (1oz) plain flour
300ml (1/2 pint) milk
salt and pepper to taste
1 Place the butter in a bowl, heat on 100P ( HIGH) for
30 seconds until melted.
2 Stir in the flour and whisk in the milk. Cook on 100P
(HIGH) for 5 minutes, stir every minute until thick and
smooth. Season with salt and pepper.
Variations:
Cheese sauce:
Add 75g (3oz) grated cheese and 5ml (1tsp) mustard powder at Stage 2. Serve with
vegetables, fish, meat.
Parsley sauce:
Stir 15-30ml (1-2tbsp) chopped parsley into the finished sauce. Serve with fish.
Onion sauce:
Stir 1 large cooked onion, finely chopped, into finished sauce. Heat on HIGH for 1 minute.
Serve with meat or vegetables.
Mushroom sauce:
Add 2 sliced spring onions, 50g (2oz) chopped mushrooms and 5ml (1tsp) chopped
parsley at the beginning of Stage 2. Serve with fish.
Sweet white sauce:
Omit salt and pepper from the basic recipe. Add 50g (2oz) caster sugar at Stage 2.
Serve with puddings as an alternative to custard.
R-753M O/M & C/B 01/03/2000 09:17 Page 48
http://www.usersmanualguide.com/