p94_cre 8/28/06 2:21:21 PM

RECIPES

Mak (1/4 pint)

50g plain or milk chocolate 30ml (2 tbsp) water

90ml (6 tbsp) evaporated milk 5ml (1 tsp) cornflour

5ml (1 tsp) caster sugar 5ml (1 tsp) vanilla essence

CHOCOLATE SAUCE

1Heat chocolate and water on 100% for 1 minute, stir after 30 seconds. Stir vigorously until melted.

2Add evaporated milk, cornflour and sugar. Heat on 100% for 1 - 2 minutes, mix well. Finally, stir in the vanilla essence.

Serve hot or cold with ice-cream, chocolate sponge.

Microwave Tip: Toasting coconut

Spread 100g (4oz) desiccated coconut on a plate. Heat on 100% for 2 - 3 minutes, stir every minute.

Mak

150g milk chocolate, broken into pieces

100g butter, melted

450g icing sugar 45ml (3 tbsp) milk

Mak

675g strawberry, washed and hulled

45ml (3 tbsp) lemon juice (see tip, page 81) 675g preserving sugar

CHOCOLATE FUDGE

1Place the chocolate in a bowl and heat on 100% for 2 minutes, stir every 30 seconds until melted.

2Stir in butter, icing sugar and milk.

Heat on 100% for 2 - 3 minutes, stir vigorously every minute until the mixture is thick and glossy.

3Pour into a greased, rectangular 20 x 15cm (8 x 6") dish, chill to set before cutting.

STRAWBERRY JAM

1Place strawberry and lemon juice in a very large bowl.

2Heat on 100% for 4 minutes until strawberries have softened. Add the sugar, mix well.

3Cook on 70% for 35 - 40 minutes until setting point* is reached, stir every 5 minutes.

4Pour into hot, clean jars. Cover, seal and label.

VARIATION: Replace strawberries with raspberries for raspberry jam.

* Setting point:

To determine, place 5ml (1 tsp) jam onto a saucer. Chill.

Move surface of jam with finger, if it wrinkles, setting point has been reached.

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Sharp R-98STM-A, R-959M Mak 1/4 pint, Serve hot or cold with ice-cream, chocolate sponge, Microwave Tip Toasting coconut
Page 95 Page 97

R-959M, R-98STM-A specifications

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