50
RECIPES
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SPICY TOMATO SAUCE
Makes 600ml (1 pint)
3 rashers bacon, chopped (optional)
150g (5oz) carrot, chopped
225g (8oz) onion, chopped
2 cloves garlic, crushed (see Tip, page 40)
800g (1lb) canned, chopped tomatoes
300ml (
1
/
2
pint) red wine
45 - 60ml (3 - 4tbsp) medium chilli sauce
10ml (1tbsp) mustard powder
30ml (2tbsp) tomato purée
1 Place bacon, carrot, onion and garlic in a large
bowl, cover and heat on 100P for 3 minutes.
2 Add all other ingredients to bacon mixture and mix
well. Cook on 70P for 30 minutes.
3 Blend in a food processor until smooth, return to
bowl and cook on 70P for 3 minutes.
Serve with Stuffed Tofu (See page 43).
BLUE CHEESE SAUCE
Makes 150ml (
1
/
4
pint)
100g (4oz) Blue Stilton cheese, finely chopped
300ml (
1
/
2
pint) soured cream
150ml (
1
/
4
pint) white wine
15ml (1tbsp) cornflour blended with water
30ml (2tbsp) fresh parsley, chopped
salt and pepper to taste
1 Place the cheese, cream, wine, cornflour and parsley
in a bowl, mix well. Season.
2 Heat on 100P for 6 - 7 minutes.
Serve with Pasta (See page 44).
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
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 45).
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 for 30
seconds until melted.
2 Stir in the flour and whisk in the milk. Cook on 100P
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 225g (8oz) cooked onion, finely chopped, into finished sauce. Heat on 100P
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-754M/R-765M O/M & C/B 02/01/2002 13:07 Page 50