Sharp R-898 Specifications download pdf (Page 62)

Cheese sauce: Stir in 75g grated cheese and 5ml (1 tsp) mustard powder at Stage 2.

Serve with vegetables, fish or meat.

Parsley sauce: Stir 15 - 30ml (1 - 2 tbsp) chopped parsley into the finished sauce. Serve with fish.

Onion sauce: Stir 225g cooked onion, finely chopped, into the finished sauce.

Heat on 100% for 1 minute before serving. Serve with meat or vegetables.

Sweet white sauce: Omit salt and pepper from basic recipe. Add 15 - 30ml (1 - 2 tbsp) caster sugar

at Stage 2. Serve with puddings as an alternative to custard.

Makes 300ml (

/2 pint)

25g butter

25g plain flour

300ml (

/2 pint) milk

salt and pepper to taste

1 Place the butter in a bowl and heat on 100% for 1

minute, until melted.

2 Stir in the flour and whisk in the milk. Cook on

100% for 8 minutes, stir every 2 minutes until thick

and smooth. Season with salt and pepper to taste.

WHITE SAUCE

Makes 300ml (

/2 pint)

25g butter

45ml (3 tbsp) whole grain mustard

200ml (7fl.oz) soured cream

salt and pepper to taste

1 Place butter in a bowl, heat on 100% for 30 seconds. Add

the mustard, soured cream, salt, and pepper, mix well.

2 Cook on 100% for 4 minutes, stir every minute, until

smooth and thick.

Serve with meat or fish.

MUSTARD SAUCE

Makes 600ml (1 pint)

125g onion, finely chopped

1 green pepper, finly chopped

2 cloves garlic, crushed (see tip, page 47)

30g butter

30g plain flour

30ml (2 tbsp) white wine vinegar

30ml (2 tbsp) soy sauce

300ml (

pint) hot chicken stock

50g soft dark brown sugar

1 Place the onion, green pepper, garlic and butter in a

bowl, mix well. Cook on 100% for 2 minutes.

2 Stir in the flour, gradually add the vinegar, soy sauce,

stock and sugar. Cook on 100% for 3 - 4 minutes, stir

every minute until the mixture has thickened. Blend

in a food processor for a smoother sauce.

SWEET & SOUR SAUCE

Makes 600ml (1 pint)

3 rashers bacon, chopped (optional)

150g carrot, chopped

225g onion, chopped

2 cloves garlic, crushed (see tip, page 47)

800g canned, chopped tomatoes

300ml (

/2 pint) red wine

45 - 60ml (3 - 4 tsp) medium chilli sauce

10ml (2 tsp) whole grain mustard

30ml (2 tbsp) tomato purée

1 Place bacon, carrot, onion and garlic in a large bowl,

cover and heat on 100% for 3 minutes.

2Add all other ingredients to bacon mixture and mix

well. Cook 70% for 35 minutes.

3 Blend in a food processor until smooth, return to

bowl and cook on 70% for 3 minutes.

Serve with stuffed tofu, see page 58.

SPICY TOMATO SAUCE

RECIPES

R-898M Cookbook 23/06/2004 15:21 Page 60

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Sharp R-898 Specifications Page 62

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