Sharp R-959M Mak 1/2 pint, Serve with Stuffed Tofu page, Serve hot with ice-cream, Recipes

p93_cre 8/28/06 2:20:33 PM

RECIPES

Mak)

125g onion, finely chopped

1 green pepper, finely chopped

2 cloves garlic, crushed (see tip, page 60)

30g margarine

30g plain flour

30ml (2 tbsp) white wine vinegar 30ml (2 tbsp) soy sauce

300ml (1/2 pint) hot chicken stock 50g soft dark brown sugar

Mak (1/2 pint)

100g blue stilton cheese, finely chopped 300ml (1/2 pint) soured cream

150ml (1/4 pint) white wine

15ml (1 tbsp) cornflour blended with water 30ml (2 tbsp) fresh parsley, chopped

salt and pepper to taste

Mak)

3 rashers bacon, chopped (optional)

150g carrot, chopped

225g onion, chopped

2 cloves garlic, crushed (see tip, page 60)

800g canned, chopped tomatoes 300ml (1/2 pint) red wine

45 - 60ml (3 - 4 tbsp) medium chilli sauce 10ml (2 tsp) mustard powder

30ml (2 tbsp) tomato puree

Mak (1/2 pint)

125g margarine

175g dark soft brown sugar 90ml (6 tbsp) double cream 50g walnut, finely chopped

SWEET & SOUR SAUCE

1Place the onion, green pepper, garlic and margarine in a bowl, mix well. Cook on 100% for 2 minutes.

2Stir in the flour, gradually add the vinegar, soy sauce, stock and sugar. Cook on 100% for 3 - 4 minutes, stir every minute until the mixture has thickened.

Blend in a food processor for a smoother sauce. Serve with spare ribs (page 51).

BLUE CHEESE SAUCE

1Place the cheese, cream, wine, cornflour and parsley in a bowl, mix well. Season.

2Heat on 100% for 8 minutes.

SPICY TOMATO SAUCE

1Place bacon, carrot, onion and garlic in a large bowl, cover and heat on 100% for 3 minutes.

2Add all other ingredients to bacon mixture and mix well. Cook on 70% for 35 minutes.

3Blend in a food processor until smooth, return to bowl and cook on 70% for 3 minutes.

Serve with Stuffed Tofu (page 61).

TOFFEE & WALNUT SAUCE

1Combine all ingredients in a bowl, heat on 70% for

4 - 5 minutes, stir every minute until sugar has dissolved and the mixture is thick and glossy.

Serve hot with ice-cream.