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Cooking Guide
Micro - Made Extras
Mushroom Sauce
Makes: 1
1
/
2
cups
Ingredients:
3 tablespoons butter
2 tablespoons flour
1 teaspoon soy sauce
3
/
4
cup cream
salt and pepper taste
1
/
2
teaspoon curry powder
1 can (190 g) drained champignons
(mushrooms), sliced
Method:
Place butter in a 4-cup glass jug. Cook on HIGH for
40 seconds. Add flour and soy sauce. Blend to a
smooth paste. Add cream and stir until smooth. Add
seasonings and mushrooms. Cook on HIGH for 2 to
3 minutes, stirring every 1 minute. Serve on toast or
as accompaniment to meats. Sauce can be
reheated on HIGH for 30 to 60 seconds.
Chinese Sweet & Sour Sauce
Makes: 4 cups
Ingredients:
1
/
2
cup cucumber
1
/
2
cup cornflour
1
/
2
cup brown sugar
1 cup chicken stock
1
/
2
cup dry sherry
2 tablespoons white vinegar
2 tablespoons soy sauce
2 tablespoons tomato paste
1 can (450 g) pineapple pieces and juice
1
/
2
red capsicum (pepper),
diagonally sliced
1 stick celery, diagonally sliced
Method:
Cut cucumber in half lengthwise, scoop out seeds
and slice diagonally into 1 cm pieces. Combine
cornflower and sugar in a 2-litre casserole dish.
Gradually stir in stock, sherry, vinegar, soy sauce,
tomato paste, pineapple pieces and juice, capsicum
and celery. Cook on HIGH for 10 to 12 minutes,
stirring every 2 minutes. Serve with ham steaks,
pork chops or chicken.
Mint Sauce
Makes: Approximately
1
/
3
cup
Ingredients:
1 tablespoon water
1 tablespoon sugar
2 tablespoons brown vinegar
2 tablespoons mint, finely chopped
Method:
Combine all ingredients in a 1-cup jug. Cook on
HIGH for 30 to 60 seconds. Stir well and serve with
Roast Lamb.
Hollandaise Sauce
Makes:
3
/
4
cup
Ingredients:
60 g butter
2 tablespoons lemon juice
2 egg yolks
1
/
4
cup cream
1
/
2
teaspoon mustard
1
/
4
teaspoon salt
Method:
Place butter in a 2-cup jug, cook on HIGH for 40
seconds. Add lemon juice, egg yolks and cream, mix
well. Cook on MEDIUM for 60 to 90 seconds. Add
mustard and salt, mix until smooth. Serve with eggs,
vegetables or fish dishes.
Rhubarb and Apple Conserve
Make: 2 cups
Ingredients:
350 g rhubarb, chopped
3 medium sized apples, grated
2 tablespoons water
1 cup caster sugar
2 tablespoons lemon juice
Method:
Place rhubarb, apple and water in a 3-litre casserole
dish, cover and cook on HIGH for 6 to 8 minutes,
stirring once during cooking. Stir in sugar and lemon
juice and cook uncovered on HIGH for 15 minutes
stirring after every 5 minutes. Pour into hot sterilised
jars, when cool, seal.