Panasonic NN-CF768M, NN-CF778S Custard, Hollandaise Sauce, Tomato Sauce, Dish 1 litre 2 pt jug

Sauces & Preserves

Custard

Ingredients

30 ml (2tbsp) custard powder

15 ml (1tbsp) sugar

575 ml (1 pt) cold milk

Dish: 1 litre (2 pt) jug

Mix together the custard powder, sugar and a little milk to form a smooth paste. Blend in the remaining milk, whisking well. Place on base and cook on HIGH MICROWAVE for 4-6 mins. Stir halfway through cooking time and again at the end.

Hollandaise Sauce

Ingredients

3 egg yolks

30 ml (2tbsp) white wine vinegar

150g (5oz) chilled, unsalted butter, cut into cubes

pepper

Dish: 1 litre (2 pt) jug

Place egg yolks and vinegar in a jug. Beat well. Drop cubes of butter on top. Place jug on base of oven and cook on HIGH MICROWAVE for 30 secs. Whisk. Cook on HIGH MICROWAVE for 10 secs. Whisk again and cook on HIGH MICROWAVE for 10 secs. Repeat 10 sec. stages until sauce is thick and creamy. Season and serve immediately with salmon steaks or asparagus spears.

N.B. This sauce must not boil or the eggs will curdle.

Tomato Sauce

Ingredients

1 medium onion, finely chopped

1 celery stick, finely chopped

1 carrot, finely chopped

25g (1oz) butter

2 cloves garlic, crushed

2 x 396g (14oz) cans of tomatoes 3ml (½ tsp) each of basil, oregano and ground bay leaves

150ml (¼ pt) red wine or vegetable stock

salt & pepper

Serves 4

Dish: large casserole

Place onion, celery, carrot, butter and garlic in casserole. Place on base of oven and cook on HIGH MICROWAVE for 4 mins. Add the tomatoes, herbs and wine or stock.

Cover and cook on MEDIUM MICROWAVE for 15 mins. Stir halfway. Liquidise then press through a sieve for a smooth sauce. Season to taste.

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