Sharp R-654M Fruit Crumble, Rich Flapjack, Strawberry Jam, White Sauce, Recipes, Variations

R-654M O/M & C/B 05/04/2001 11:01 Page 41

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	RECIPES

FRUIT CRUMBLE

Serves 4

Preparation time - 6 - 8 minutes

450g (1lb) seasonal fresh fruit, lightly cooked

100g (4oz) brown sugar 5ml (1tsp) cinnamon

100g (4oz) plain wholemeal flour

75g (3oz) rolled oats

75g (3oz) butter

1Place the fruit, 50g (2oz) of the brown sugar and the cinnamon in a dish, mix well.

2Place flour and oats in bowl, mix well and rub in butter, until mixture resembles fine breadcrumbs. Add remaining brown sugar, mix well. Sprinkle over the fruit and cook on DUAL GRILL 30P for 8 - 10 minutes.

RICH FLAPJACK

Serves 6-8

Preparation time - 15 minutes 175g (6oz) butter

100g (4oz) demerara sugar

175g (6oz) golden syrup

275g (10oz) jumbo oats

STRAWBERRY JAM

Makes 675g(11/2lb) Preparation time - 15 minutes 675g (11/2lb) strawberries, hulled 45 ml (3tbsp) lemon juice

675g (11/2lb) preserving sugar

1Place the butter, sugar and syrup in a large bowl. Heat on 100P for 4 minutes, stir every minute until melted, add the oats, mix well.

2Spoon mixture into a greased 20.3 cm (8”) flan dish, smooth the surface.

3Place on the turntable, use sequence programming to cook on 50P for 5 minutes, then on 30P for 10 minutes until brown.

1Place strawberries and lemon juice in a large bowl, heat on 100P for 5 minutes, or until the fruit has softened. Add sugar, mix well.

2Cook on 70P for 45 - 50 mins, until setting point ❇ is reached, stir every 4 - 5 mins.

3Pour into hot, clean jars. Cover, seal and label.

❇“Setting point”: To determine setting point, place 5ml (1tsp) jam onto chilled saucer. Allow to stand for 1 min. Move surface of the jam gently with your finger, if the surface wrinkles setting point has been reached.

WHITE SAUCE

300ml (1/2pint)

Preparation time - 5 - 6 minutes 25g (1oz) butter

25g (1oz) plain flour 300ml (1/2pint) milk salt and pepper to taste

1Place the butter in a bowl and heat on 100P for 30 sec, until melted.

2Stir in the flour and whisk in the milk. Cook on 100P for 5 minutes, stirring halfway through cooking until thick and smooth. Season with salt and pepper to taste.

Variations:

Cheese sauce: Stir in 75g (3oz) grated cheese and 5ml (1tsp) mustard powder at Stage 2. Serve with vegetables, fish or meat.

Parsley sauce: Stir 15-30ml (1 - 2tbsp) fresh, chopped parsley into the finished sauce. Serve with fish.

Onion sauce: Stir 225g(8oz) cooked onion, finely chopped into the finished sauce. Heat on 100P for 2 - 3 minutes before serving. Serve with vegetables.

Mustard sauce: Stir in 45g (3tbsp) whole grain mustard, 200ml (7floz) soured cream, 15ml (1tbsp) fresh parsley and salt and pepper at Stage 2 instead of the flour and milk. Mix well. Cook on 100P for 3 minutes. Stir every minute until smooth and thick. Serve with fish or meat.

Sweet white sauce: Omit salt and pepper from basic recipe. Add 15 - 30ml (1 - 2tbsp) caster sugar at Stage 2. Serve with puddings as an alternative to custard.

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