Panasonic NN-S761 Stirred Custard, Makes 1 cup 250 ml, ⁄ 2 cup Lemon juice, Lemon rind, Cucumbers

Micro-made Extras

Stirred Custard

LEMON		B UTTER
Makes: 1 cup (250 ml)
Ingredients:
1⁄2 cup		lemon juice
1	tablespoon	lemon rind
1⁄3 cup		sugar
3		egg yolks
1	tablespoon	butter
1	tablespoon	cornflour

Method:

Blend all ingredients in 4-cup glass jug. Cook on P6 for 4 to 5 minutes, stirring every minute. Pour into hot sterilised jars and seal immediately.

T OMATO	C HUTNEY
Makes: 3 cups (750 ml)
Ingredients:
250 g	onion, finely chopped
1.5 kg	ripe tomato, skins removed
	and chopped
1 teaspoon	salt
1 teaspoon	paprika
	pinch cayenne pepper
150 ml	malt vinegar
175 g	sugar

Method:

Place onions in 3-litre dish. Cover. Cook on P10 for 4 to 5 minutes. Add tomatoes. Cover. Cook on P10 for 5 to 6 minutes. Add salt, spices and vinegar. Stir well. Cook on P10 for 10 minutes, stirring halfway through. Add sugar, stir well and cook on P7 for 35 to 40 minutes. Stirring occasionally. Pour into sterilised jars and seal.

S TIRRED	C USTARD
Makes: Approximately 400 ml
Ingredients:
3 tablespoons	sugar
2 tablespoons	custard powder
11⁄2 cups	milk
2	egg yolks, lightly beaten
1 teaspoon	vanilla essence

Method:

Combine sugar and custard powder in 4-cup jug. Gradually stir in milk until smooth. Cook on P6 for 4 to 5 minutes, stirring halfway through cooking. Add egg yolks and mix well. Cook on P6 for further 30 to 60 seconds. Add vanilla, stir well and serve.

F RUIT		M INCE
Serves: 4
Ingredients:
250 g			mixed dried fruit
1	can (440 g)		crushed pineapple and juice
1			cooking apple peeled,
			cored and grated
1	cup		brown sugar
1	tablespoon		brandy
1	teaspoon		nutmeg
1	teaspoon		cinnamon
1	tablespoon		cornflour
1⁄4 cup			water

Method:

Combine all ingredients (except cornflour and water) in 2-litre casserole dish. Cook on P7 for 3 to 5 minutes. Blend cornflour with water and stir into fruit mixture. Cook on P10 for 4 to 6 minutes. Stir. Cool. Bottle and seal or use immediately.

C UCUMBER	P ICKLE
Ingredients:
2	cucumbers
2	onions, chopped
2 tablespoons	salt
250 ml	malt vinegar
2⁄3 cup	sugar
1⁄2 teaspoon	celery seeds
1⁄2 teaspoon	mustard seeds

Method:

Wash cucumbers and remove ends, dice (do not peel). Place diced cucumber in bowl. Add onion and sprinkle with salt. Stand overnight. Rinse and drain cucumbers and onions. Pack into sterilised jars. Place remaining ingredients in jug and cook on P10 for 2 minutes. Stir and cook on P10 for a further 5 minutes. Pour liquid over cucumber and seal. Keep

for 4 weeks before opening.

– 68 –