Panasonic NN-S781 Micro-made Extras, Cooking Guide, P10 for a further 2 to, litres, 1⁄4 cups

Micro-made Extras

C HEESE	S	AUCE
Makes: 1	1⁄2 cups		R e c ip e	P	r o m	p tin g
Ingredients:
40 g		butter
2 tablespoons		flour
11⁄2 cup		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 1 to 1		1⁄2 minutes. Add cheese and cook on
P10 for a further 2 to 2			1⁄2minute. Stir and serve with
vegetables of your choice.
C ARAMEL		S AUCE
Makes: 2 cups
Ingredients:
1 can (440 g)		condensed milk
1⁄4 cup		brown sugar
2 tablespoons		golden syrup
300 ml		cream

Method:

Combine condensed milk, brown sugar and golden

syrup in 2-litre jug. Mix well. Cook on P10 for 4 to 5 minutes, stirring halfway through cooking. Add

cream and stir until combined. Serve over ice cream.

C HOCOLATE	M ACADAMIA	N UT S AUCE
Makes: Approximately 1 cup
Ingredients:
200 g	dark chocolate
300 ml	cream
1⁄4 cup	macadamia nuts, chopped finely

Method:

Place chocolate and cream in 500 ml pyrex jug. Melt on P10 for 1 to 2 minutes. Add nuts and serve hot over ice cream.

A PPLE	S PREAD
Makes: 1		1⁄2 cups
Ingredients:
6		medium apples, peeled and grated
1⁄4 cup		water
1 cup		caster sugar
2 tablespoons		lemon juice

Method:

Place apples and water in 3-litre casserole dish. Cook covered on P10 for 6 to 7 minutes, stirring once during cooking. Add sugar and lemon juice. Cover and cook on P10 for 12 to 14 minutes. Stir once during cooking. Allow to cool, then puree until smooth. Pour into sterilised jars and seal.

Jam

S WEET		A PRICOT		JAM
Makes: Approximately 1 litre
Ingredients:
750 g				dried apricots, cut in quarters
1.8	litres			water
1.3	kg			sugar
2 tablespoons			pectin

Method:

Place apricots and water in 4-litre casserole dish. Cover and allow to stand overnight. Add sugar.

Re-cover. Cook on P10 for 25 to 30 minutes, stirring halfway through cooking. Remove lid, add pectin, stir well. Cook on P10 for a further 25 to 30 minutes, stirring halfway through cooking. Allow to cool slightly before pouring into sterilised jars. Seal.

R ICH C	HOCOLATE		S AUCE
Makes: 1	1⁄4 cups		R	e c ip	e	P	r o m	p tin g
Ingredients:
200 g			chocolate pieces
300 ml			cream
Method:
Combine chocolate and cream in 1-litre jug. Cook on
P7 for 2 minutes. Mix well. Serve over ice cream.
S WEET	B	ERRY	S AUCE
Makes: Approximately 2 cups				e c ip	e	P	r o m	p tin g
			R
Ingredients:
1⁄2 cup			caster sugar
1⁄2 cup			water
500 g			berries
2 tablespoons		water
1 tablespoon		cornflour
Method:

Combine sugar and water in 3-litre bowl. Cook on P10

for 2 to 3 minutes. Add berries. Cook on P10 for 3 to 4 minutes. Blend water and cornflour. Mix into berry

sauce. Cook on P10 for 2 minutes. Serve hot or cold with ice cream.

Cooking Guide

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