Panasonic NN-C2000W Mushroom Sauce, Chinese Sweet & Sour Sauce, Mint Sauce, Hollandaise Sauce

Micro - Made Extras

Mushroom Sauce

Makes: 11/2 cups
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 4-cup glass jug. Cook on HIGH for 40 seconds. Add flour and soy sauce. Blend to a smooth paste. Add cream and stir until smooth. Add seasonings and mushrooms. Cook on HIGH for 2 to 3 minutes, stirring every 1 minute. Serve on toast or as accompaniment to meats. Sauce can be reheated on HIGH for 30 to 60 seconds.

Chinese Sweet & Sour Sauce

	Makes: 4 cups
	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
	1	stick celery, diagonally sliced
Cooking	Method:
	Cut cucumber in half lengthwise, scoop out seeds

and slice diagonally into 1 cm pieces. Combine cornflower and sugar in a 2-litre casserole dish. Gradually stir in stock, sherry, vinegar, soy sauce, tomato paste, pineapple pieces and juice, capsicum and celery. Cook on HIGH for 10 to 12 minutes, stirring every 2 minutes. Serve with ham steaks, pork chops or chicken.

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 1-cup jug. Cook on HIGH for 30 to 60 seconds. Stir well and serve with Roast Lamb.

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 2-cup jug, cook on HIGH for 40 seconds. Add lemon juice, egg yolks and cream, mix well. Cook on MEDIUM for 60 to 90 seconds. Add mustard and salt, mix until smooth. Serve with eggs, vegetables or fish dishes.

Rhubarb and Apple Conserve

Make: 2 cups
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 3-litre casserole dish, cover and cook on HIGH for 6 to 8 minutes, stirring once during cooking. Stir in sugar and lemon juice and cook uncovered on HIGH for 15 minutes stirring after every 5 minutes. Pour into hot sterilised jars, when cool, seal.

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