Panasonic NN-S555, NN-S575, NN-S565 manual Extras

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BASIC WHITE SAUCE

Makes: 1 cup

	Ingredients:
	2 tablespoons	butter
	2 tablespoons	flour
	11⁄4 cups	salt and white pepper
		milk
	Method:
	Place butter in a 4-cup jug. Cook on P10 for 30 to 40
	seconds. Stir in flour, salt and pepper. Gradually add
	milk, stirring until smooth.Cook on P10 for 2 minutes,
	stirring every minute.
	Tip: For cheese sauce, stir in 1⁄2 cup grated cheese
	once sauce has thickened.
	GRAVY
	Makes: 2 cups
	Ingredients:
	2 tablespoons	dripping or pan juice
	1	small onion, finely chopped
Extras	2 tablespoons	flour
	Place dripping or pan juices and onion in a 2-cup jug.
	1 tablespoon	tomato paste
	11⁄2 cups	beef stock
	Method:	salt and pepper
and	Cook on P10 for 2 minutes. Add flour, tomato paste
	and half of the beef stock. Stir well. Cook on P10 for
	2 minutes. Add remaining stock. Stir well and cook on
Sauces	P10 for a further 2 minutes. Season with salt and
	Ingredients:
	pepper. Serve with the meat of your choice.
	CHEESE SAUCE
	Makes: 11⁄2 cups
	40 g	butter
	2 tablespoons	flour
	11⁄2 cups	milk
	1⁄2 cup	grated cheese
	Method:

Melt butter in 1-litre jug on P10 for 30 seconds. Add flour and mix well. Gradually stir in milk. Cook on P10 for 3 to 4 minutes. Stirring halfway through cooking. Add cheese and cook on P10 for a further 1 to 11⁄2 minute. Stir and serve with vegetables of your choice.

HINT:

COOKING SAUCES:

When making some sauces in the microwave oven, less liquid may be needed as less evaporation occurs with a shorter cooking time.

LEMON LIME CORDIAL

Makes:approximately 1.5 litres of undiluted cordial

Ingredients:
10	large lemons
6	limes
4 cups	sugar
2 cups	water
2 teaspoons	citric acid

Method:

Squeeze juice from lemons and limes. Place in a 3 to 4- litre dish with the remaining ingredients. Cook on P10 for 8 to 10 minutes. Stir 2 to 3 minutes during this cooking time to dissolve sugar. Cook on P10 for 25 to 30 minutes, or until the mixture has become a syrupy consistency. Set aside to cool. Pour into bottles and seal. Store in the refrigerator and serve with cold water, soda or mineral water and fresh mint leaves if desired.

RICH CHOCOLATE SAUCE

Makes: 11⁄4 cups

Ingredients:
200 g	chocolate pieces
300 ml	cream

Method:

Combine chocolate and cream in a 1-litre jug. Cook on P10 for 2 minutes. Mix well. Serve over ice cream.

STRAWBERRY LIQUEUR

Makes: 750 ml

Ingredients:
500 g	sugar
500 g	washed and hulled strawberries
600 g	brandy or whisky

Method:

Place sugar and strawberries in a 4-litre dish. Stir well. Cook on P10 for 15 minutes. Stir in brandy or whisky. Pour into an airtight container. Store refrigerated for 2 to 3 months. Serve in liqueur glasses or as a tall drink with ice cubes and soda water.

MINT SAUCE

Makes: Approximately 1⁄4 cup

Ingredients:
1⁄4 cup	water
1 tablespoon	sugar
2 tablespoons	brown vinegar
2 tablespoons	mint, finely chopped

Method:

Combine all ingredients in 1-cup jug. Cook on P10 for 30 to 60 seconds. Stir well and serve with Roast Lamb.

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