Panasonic NN-ST641W manual Sauces and Extras

BASIC WHITE SAUCE

Makes: 1 cup
Ingredients:
2 tablespoons	butter
2 tablespoons	flour
	salt and white pepper
11⁄4 cups	milk

Method:

Place butter in a 4-cup jug. Cook on High for 30 to 40 seconds. Stir in flour, salt and pepper. Gradually add milk, stirring until smooth.Cook on High 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
2 tablespoons	flour
1 tablespoon	tomato paste
11⁄2 cups	beef stock
	salt and pepper

Method:

Place dripping or pan juices and onion in a 2-cup jug. Cook on High for 2 minutes. Add flour, tomato paste and half of the beef stock. Stir well. Cook on High for 2 minutes. Add remaining stock. Stir well and cook on High for a further 2 minutes. Season with salt and pepper. Serve with the meat of your choice.

CHEESE SAUCE

Makes: 11⁄2 cups
Ingredients:
40 g	butter
2 tablespoons	flour
11⁄2 cups	milk
1⁄2 cup	grated cheese

Method:

Melt butter in 1-litre jug on High for 30 seconds. Add flour and mix well. Gradually stir in milk. Cook on High for 3 to 4 minutes. Stirring halfway through cooking. Add cheese and cook on High 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 High for 8 to 10 minutes. Stir 2 to 3 minutes during this cooking time to dissolve sugar. Cook on High 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 High 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 High 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 High for 30 to 60 seconds. Stir well and serve with Roast Lamb.

Sauces and Extras

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