Blue Cheese & Chive Jackets, White Sauce

BLUE CHEESE & CHIVE JACKETS

2 baking potatoes, (approx.9 oz.(250g) each) 2 oz.(50g) butter

4 oz.(100g) blue cheese, chopped

1 tbsp(15ml) fresh chives, chopped

2 oz.(50g) mushrooms, sliced salt and pepper to taste

WHITE SAUCE

1 oz.(25g) butter

1 oz.(25g) plain flour

1/2 pint(300ml) milk

salt and pepper to taste

STRAWBERRY JAM

11/2 lb.(675g) strawberries, hulled

3 tbsp(45ml) lemon juice

11/2 lb.(675g) caster sugar

PLAIN MICROWAVE CAKE

4 oz.(100g) margarine

4 oz.(100g) sugar

1 eggs

4 oz.(100g) self raising flour, sifted

2-3 tbsp(30-45ml) milk

1.Prick each potato in several places. Cook on P- HI for 10-11 minutes. Halve and scoop the flesh into a bowl, add the butter, cheese, chives, mushrooms, salt and pepper, mix thoroughly.

2.Pile mixture into the potato skins and place in a flan dish, on the rack.

3.Cook on P-50 for 10 minutes.

1.Place the butter in a bowl and cook on P-HI for 1 minute, until melted.

2.Stir in the flour and whisk in the milk. Cook on P- HI for 3-4 minutes, stirring every 2 minutes until thick and smooth. Season with salt and pepper to taste.

1.Place strawberries and lemon juice in a very large bowl, heat on P-HI for 5 minutes, or until the fruit has softened. Add sugar, mix well.

2.Cook on P-70 for 20-25 minutes, until setting point*is reached, stir every 4-5 minutes.

3.Pour into hot, clean jars. Cover, seal and label.

*setting point : To determine setting point, place 1 tsp(5ml)jam onto chilled saucer. Allow to stand for 1 minute. Move surface of jam gently with your finger, if the surface wrinkles setting point has been reached.

1.line the base of 8" (20.4cm) cake dish with grease-proof paper.

2.Cream the margarine and sugar together until light and fluffy. Beat in the eggs and fold in the sifted flour alternately with the milk.

3.Pour into prepared container. Cook on P-HI for 3- 4 minutes, until a skewer comes out cleanly.

4.Leave the cake to stand for 5 minutes before turning out.

OMELETTS

1/2 oz.(15g) butter	1. Whisk together eggs and milk.
4 eggs	2. Place butter in 10"(26cm) flan dish. Cook on P-HI
6 tbsp(90ml) milk	for 1 minute, until melted. Coat the dish with the
salt & pepper	melted butter.
	3. Pour omelette mixture into flan dish. Cook on P-
	HI for 2 minutes. whisk mixture and cook again on
	P-HI for 1 minutes.