Sharp R-959SLMAA - Manual (Page 100)

98
RECIPES
Makes 150ml ( 1 /
4
pint)
50g plain or milk chocolate
30ml (2 tbsp) water
90ml (6 tbsp) evaporated milk
5ml (1 tsp) cornflour
5ml (1 tsp) caster sugar
5ml (1 tsp) vanilla essence
C HOCOLATE SAUCE
1 Heat chocolate and water on 100% for 1 minute, stir after 30
seconds. Stir vigorously until melted.
2 Add evaporated milk, cornflour and sugar.
Heat on 100% for 1 - 2 minutes, mix well.
Finally, stir in the vanilla essence.
Serve hot or cold with ice-cream, chocolate sponge.
Makes 675g
150g milk chocolate, broken into pieces
100g butter, melted
450g icing sugar
45ml (3 tbsp) milk
C HOCOLATE FUDGE
1 Place the chocolate in a bowl and heat on 100% for 2
minutes, stir every 30 seconds until melted.
2 Stir in butter, icing sugar and milk.
Heat on 100% for 2 - 3 minutes, stir vigorously every minute
until the mixture is thick and glossy.
3 Pour into a greased, rectangular 20 x 15cm (8 x 6") dish, chill
to set before cutting.
Makes 675g
675g strawberry, washed and hulled
45ml (3 tbsp) lemon juice (see tip, page 88)
675g preserving sugar
S TRAWBERRY JAM
1 Place strawberry and lemon juice in a very large bowl.
2 Heat on 100% for 4 minutes until strawberries have softened.
Add the sugar, mix well.
3 Cook on 70% for 35 - 40 minutes until setting point* is
reached, stir every 5 minutes.
4 Pour into hot, clean jars. Cover, seal and label.
Microwave Tip: Toasting coconut
Spread 100g (4oz) desiccated coconut on a plate. Heat on 100% for 2 - 3 minutes, stir every minute.
* 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.
V ARIATION: Replace strawberries with raspberries for raspberry jam.
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