Recipes – Sharp R-959SLMAA User Manual
Page 99
97
RECIPES
Makes 600ml (1 pint)
125g onion, finely chopped
1 green pepper, finely chopped
2 cloves garlic, crushed (see tip, page 67)
30g margarine
30g plain flour
30ml (2 tbsp) white wine vinegar
30ml (2 tbsp) soy sauce
300ml (
1
/
2
pint) hot chicken stock
50g soft dark brown sugar
S
WEET & SOUR SAUCE
1 Place the onion, green pepper, garlic and margarine 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.
Serve with spare ribs (page 58).
Makes 300ml (
1
/
2
pint)
100g 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
B
LUE CHEESE SAUCE
1 Place the cheese, cream, wine, cornflour and parsley in a
bowl, mix well. Season.
2 Heat on 100% for 8 minutes.
Makes 600ml (1 pint)
3 rashers bacon, chopped (optional)
150g carrot, chopped
225g onion, chopped
2 cloves garlic, crushed (see tip, page 67)
800g canned, chopped tomatoes
300ml (1/2 pint) red wine
45 - 60ml (3 - 4 tbsp) medium chilli sauce
10ml (2 tsp) mustard powder
30ml (2 tbsp) tomato puree
S
PICY TOMATO SAUCE
1 Place bacon, carrot, onion and garlic in a large bowl, cover
and heat on 100% for 3 minutes.
2 Add all other ingredients to bacon mixture and mix well.
Cook on 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 (page 68).
Makes 300ml (
1
/
2
pint)
125g margarine
175g dark soft brown sugar
90ml (6 tbsp) double cream
50g walnut, finely chopped
T
OFFEE & WALNUT SAUCE
1 Combine all ingredients in a bowl, heat on 70% for 4 - 5
minutes, stir every minute until sugar has dissolved and the
mixture is thick and glossy.
Serve hot with ice-cream.
R-959(SL)M-AA.indb 97
R-959(SL)M-AA.indb 97
2/13/13 2:50:22 PM
2/13/13 2:50:22 PM