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C
HOCOLATE
S
AUCE
Ingredients:
25 g butter
75 g caster sugar
75 g soft brown sugar
50 g cocoa powder
3 ml vanilla essence
300 ml milk
Dish: 1 x 1 litre Pyrex
®
jug
Accessory: none
Method:
1. Melt butter in a Pyrex
®
jug on 1000 W for
30-50 seconds.
2. Stir in sugars, cocoa powder and vanilla
essence.
3. Gradually add milk, stirring well.
4. Cook on 1000 W for 2 minutes. Stir well. Repeat
this again three more times or until you achieve
a smooth and glossy consistency that coats the
back of a spoon.
P
EPPER
S
AUCE
Ingredients:
1 onion, chopped
40 g butter
30 g flour
2 stock cubes
15 ml tarragon vinegar
10 ml white pepper
15 ml cognac
200 ml créme fraîche
Dish: 1 x large Pyrex
®
bowl
Accessory: none
Method:
1. Cook the onion in the bowl with butter for
2-3 minutes on 1000 W.
2. Add flours, mix, cook again for 1 minute on
1000 W and add 400 ml of hot water, 2 stock
cubes, vinegar and white pepper. Cook
uncovered at 1000 W for 3 minutes.
3. Remove from the oven and add cognac and
crème fraiche. Mix well.
R
OQUEFORT
S
AUCE
Ingredients:
50 g Roquefort cheese
200 ml single cream
30 ml cornflour
salt and pepper
Dish: 1 x 500 ml Pyrex
®
bowl
Accessory: none
Method:
1. Cut the Roquefort into pieces, place in a bowl
and melt using 600 W for 1 minute 30 seconds.
2. Add the cream and cornflour mixed with
15 ml water. Cook on 1000 W for 3-3 minutes
30 seconds, whisk halfway through the cooking
time. Check the seasoning before serving.
– 89 –
Sauces
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