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25
BLUE CHEESE & CHIVE
JACKETS
2 baking potatoes,
(approx.9 oz.(250g) each)
2 oz.(50g) butter
4 oz.(100g) blue cheese, chopped
1 tbsp(15ml) fresh chives, chopped
2 oz.(50g) mushrooms, sliced
salt and pepper to taste
1. Prick each potato in several
places. Cook on P-HI for 12-13
minutes. Halve and scoop the
flesh into a bowl, add the butter,
cheese, chives, mushrooms, salt
and pepper, mix thoroughly.
2. Pile mixture into the potato skins
and place in a flan dish, on the
rack.
3. Cook on P-60 for 12 minutes.
WHITE SAUCE
1 oz.(25g) butter
1 oz.(25g) plain flour
1
/2 pint(300ml) milk
salt and pepper to taste
1. Place the butter in a bowl and
cook on P-HI for 30 seconds or
until melted.
2. Stir in the flour and whisk in the
milk. Cook on P-HI for 5-6
minutes, stirring every 2 minutes
until thick and smooth. Season
with salt and pepper to taste.
STRAWBERRY JAM
1
1
/2 lb.(675g) strawberries, hulled
3 tbsp(45ml) lemon juice
1
1
/2 lb.(675g) caster sugar
1. Place strawberries and lemon
juice in a very large bowl, heat on
P-HI for 8 minutes, or until the fruit
has softened. Add sugar, mix well.
2. Cook on P-80 for 30-35 minutes,
until setting point*is reached, stir
every 4-5 minutes.
3. Pour into hot, clean jars. Cover,
seal and label.
* setting point : To determine setting
point, place
1 tsp(5ml)jam onto chilled saucer.
Allow to stand for 1 minute. Move
surface of jam gently with your
finger, if the surface wrinkles
setting point has been reached.
PLAIN MICROWAVE CAKE
4 oz.(100g) margarine
4 oz.(100g) sugar
1 eggs
4 oz.(100g) self raising flour, sifted
2-3 tbsp(30-45ml) milk
1. line the base of 8" (20.4cm) cake
dish with grease-proof paper.
2. Cream the margarine and sugar
together until light and fluffy. Beat
in the eggs and fold in the sifted
flour alternately with the milk.
3. Pour into prepared container.
Cook on P-HI for 4-5 minutes, until
a skewer comes out cleanly.
4. Leave the cake to stand for 5
minutes before turning out.
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