Micro - Made Extras
Mushroom Sauce
Makes: 11/2 cups |
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Ingredients: |
|
3 tablespoons | butter |
2 tablespoons | flour |
1 teaspoon | soy sauce |
3/4 cup | cream |
1/2 teaspoon | salt and pepper taste |
curry powder | |
1 can (190 g) | drained champignons |
| (mushrooms), sliced |
Method:
Place butter in a
Chinese Sweet & Sour Sauce
| Makes: 4 cups |
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| Ingredients: |
| |
| 1/2 cup | cucumber | |
| 1/2 cup | cornflour | |
| 1/2 cup | brown sugar | |
| 1 cup | chicken stock | |
| 1/2 cup | dry sherry | |
| 2 tablespoons | white vinegar | |
| 2 tablespoons | soy sauce | |
| 2 tablespoons | tomato paste | |
| 1 can (450 g) | pineapple pieces and juice | |
Guide | 1/2 | red capsicum (pepper), | |
| diagonally sliced | ||
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| ||
| 1 | stick celery, diagonally sliced | |
Cooking | Method: |
| |
Cut cucumber in half lengthwise, scoop out seeds | |||
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and slice diagonally into 1 cm pieces. Combine cornflower and sugar in a
Mint Sauce
Makes: Approximately 1/3 cup
Ingredients: |
|
1 tablespoon | water |
1 tablespoon | sugar |
2 tablespoons | brown vinegar |
2 tablespoons | mint, finely chopped |
Method:
Combine all ingredients in a
Hollandaise Sauce
Makes: 3/4 cup |
| |
Ingredients: |
| |
60 g | butter | |
2 tablespoons | lemon juice | |
2 |
| egg yolks |
1/4 | cup | cream |
1/2 | teaspoon | mustard |
1/4 | teaspoon | salt |
Method:
Place butter in a
Rhubarb and Apple Conserve
Make: 2 cups |
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Ingredients: |
|
350 g | rhubarb, chopped |
3 | medium sized apples, grated |
2 tablespoons | water |
1 cup | caster sugar |
2 tablespoons | lemon juice |
Method:
Place rhubarb, apple and water in a
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