Sauces And Extras - Panasonic NN-ST64JW Operating Instruction And Cook Book

B W S
ASIC HITE AUCE
Makes: 1 cup
Ingredients:
2 tablespoons butter
2 tablespoons fl our
salt and white pepper
1 1 cups milk
⁄
4
Method:
Place butter in a 4-cup jug. Cook on 1100 W for 30 to
40 seconds. Stir in fl our, salt and pepper. Gradually
add milk, stirring until smooth.Cook on 1100 W for 2
minutes, stirring every minute.
Tip: For cheese sauce, stir in
once sauce has thickened.
G
RAVY
Makes: 2 cups
Ingredients:
2 tablespoons dripping or pan juice
1 small onion, fi nely chopped
2 tablespoons fl our
1 tablespoon tomato paste
1 1 cups beef stock
⁄
2
salt and pepper
Method:
Place dripping or pan juices and onion in a 2-cup
jug. Cook on 1100 W for 2 minutes. Add fl our, tomato
paste and half of the beef stock. Stir well. Cook on
1100 W for 2 minutes. Add remaining stock. Stir well
and Cook on 1100 W for a further 2 minutes. Season
with salt and pepper. Serve with the meat of your
choice.
C S
HEESE AUCE
Makes: 1 1 cups
⁄
2
Ingredients:
40 g butter
2 tablespoons fl our
1 1 cups milk
⁄
2
1 cup grated cheese
⁄
2
Method:
Melt butter in 1-litre jug on 1100 W for 30 seconds.
Add fl our and mix well. Gradually stir in milk. Cook on
1100 W for 3 to 4 minutes. Stirring halfway through
cooking. Add cheese and cook on 1100 W for a further
1 to 1 1 minute. Stir and serve with vegetables of
⁄
2
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.
1 cup grated cheese
⁄
2
– 67 –
L LI C
EMON ME ORDIAL
Makes:approximately 1.5 litres of undiluted cordial
Ingredients:
10 large lemons
6 limes
4 cups sugar
2 cups water
2 teaspoons citric acid
Method:
Squeeze juice from lemons and limes. Place in a 3
to 4-litre dish with the remaining ingredients. Cook
on 1100 W for 8 to 10 minutes. Stir 2 to 3 minutes
during this cooking time to dissolve sugar. Cook on
1100 W for 25 to 30 minutes, or until the mixture has
become a syrupy consistency. Set aside to cool.
Pour into bottles and seal. Store in the refrigerator
and serve with cold water, soda or mineral water and
fresh mint leaves if desired.
R C S
ICH HOCOLATE AUCE
Makes: 1 1 cups
⁄
4
Ingredients:
200 g chocolate pieces
300 ml cream
Method:
Combine chocolate and cream in a 2-litre jug. Cook
on 1100 W for 2 minutes. Mix well. Serve over ice
cream.
S L
TRAWBERRY 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 1100 W 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.
M S
INT AUCE
Makes: Approximately 1
⁄
4
Ingredients:
1 cup water
⁄
4
1 tablespoon sugar
2 tablespoons brown vinegar
2 tablespoons mint, fi nely chopped
Method:
Combine all ingredients in 1-cup jug. Cook on
1100 W for 30 to 60 seconds. Stir well and serve with
Roast Lamb.
cup