61
RECIPES
Makes 450ml (
3
/
4
pint)
75g Blue Stilton cheese, finely chopped
300ml (
1
/
2
pint) soured cream
150ml (
1
/
4
pint) white wine
15ml (1 tbsp) cornflour blended with water
30ml (2 tbsp) 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 100% for 8 minutes, stir twice during
cooking and again before serving.
Ideal served with pasta.
B
LUE CHEESE SAUCE
Makes 600ml (1 pint)
50g butter
50g plain flour
75g brown sugar
15ml (1 tbsp) golden syrup
150ml (
1
/
4
pint) double cream
300ml (
1
/
2
pint) milk
60ml (4 tbsp) brandy to taste
1 Place butter in a bowl, heat on 100% for 1 minute
until melted. Stir in flour, heat on 100% for 1 minute.
2 Combine sugar, syrup, cream and milk, heat on 100%
for 2 minutes.
3 Gradually add cream mixture to the butter and flour
mixture. Heat on 100% for 5 - 6 minutes, stir every
minute until smooth and thick. Stir in brandy.
Serve hot with Figgy Pudding (page 55).
B
RANDY SAUCE
Makes 675g
675g strawberries, washed, hulled and
quartered
45ml (3 tbsp) lemon juice
675g preserving sugar
1 Place strawberries and lemon juice in a very large bowl.
2 Heat on 100% for 5 minutes until strawberries have
softened. Add the sugar, mix well.
3 Cook on 70% for 40 minutes until setting point (*) is
reached, stir every 4 - 5 minutes.
4 Pour into hot, clean jars. Cover, seal and label.
S
TRAWBERRY JAM
Makes 675g
100g butter
450g caster sugar
45ml (3 tbsp) cornflour
juice of 4 medium lemons
grated rind of 2 lemons
4 egg yolks (medium), beaten
1 Place butter and sugar in a bowl. Heat on 100% for 2
minutes until melted.
2 Mix cornflour, lemon juice and rind. Stir into the
butter and sugar mixture. Heat on 100% for 2
minutes until sugar has dissolved. Cool slightly.
3 Beat in the egg yolks, cook on 50% for 10 - 12
minutes, stir every 2 minutes until thickened.
4 Pour into hot, clean jars. Cover, seal and label.
L
EMON CURD
* Setting point
To determine, place 5ml (1 tsp) jam onto a saucer. Chill.
Move surface of jam with finger, if it wrinkles, setting point has been reached.
Raspberry jam:
Replace 675g strawberries with 675g raspberries.
Microwave Tip: Softening avocados
Pierce an unpeeled avocado in several places. Place on the turntable and heat on 100% for 1 minute.
Allow to cool before peeling.
R-898M Cookbook 23/06/2004 15:21 Page 61