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English Cookbook
- En-22 -
European Recipes
Spaghetti Meat Sauce, Hollandaise Sauce
Lemon Butter
Makes : 250 g
Ingredients:
grated rind and juice of 3 lemons
85 g sugar
3 large egg yolks
15 g butter
15 g cornflour
Method:
Blend all ingredients in a 500 ml
glass jug. Cook on MEDIUM for 4
minutes, or until thickened, stirring
every minute. Pour into hot sterilised
jars and seal immediately.
Orange Marmalade
Ingredients:
700 g oranges
1 lemon
750 g sugar
Method:
Wash fruit and cut in half. Squeeze
juice from fruit and set aside.
Remove rind from fruit, being careful
not to include white pith. Cut rind into
fine strips. Set aside. Pour fruit juice
into a 1-litre jug. Add enough water
to make 750 ml of liquid. Add seeds.
Cover and cook on HIGH for 20
minutes. Strain. Add sugar and rind
to mixture. Mix well. Cook on HIGH
for a further 30 minutes, or until
marmalade is setting. Pour into
clean sterilised jars. Seal.
Apricot Chutney
Ingredients:
250 g dried apricots
375 ml water
5 g ground ginger
190 ml white vinegar
5 g chilli powder
250 g sugar
Method:
Combine apricots and water in a 2-
litre casserole dish. Cook on HIGH
for 8 to 10 minutes. Strain and purée
apricots in a blender or food
processor. Place remaining
ingredients in a 2-litre casserole dish
and cook on HIGH for 5 minutes.
Add apricot purée and cook on
MEDIUM for 25 to 32 minutes. Cool
and pour into sterilised jars. Serve
with turkey or lamb.
Ratatouille
Serves : 4
Ingredients:
60 ml vegetable oil
1 large onion, chopped
2 cloves garlic, crushed
2 g dried thyme
1 small eggplant, cut in 2.5cm cubes
1 large red pepper, deseeded and
cubed
1 small green pepper, deseeded and
cubed
2 courgettes, sliced
3 large tomatoes, chopped
6 to 8 small mushrooms, halved
pepper to taste
Method:
Place half the oil in a shallow dish
with onion, garlic and herbs. Heat on
HIGH for 2
1
/
2
to 3 minutes. Spoon
onion mixture into a deep dish, then
add remaining oil to shallow dish.
Add eggplant to oil and cook on
HIGH for 1
1
/
2
to 2 minutes. Spoon
eggplant into a deep dish. Put
peppers in a shallow dish and cook
on HIGH for 2 to 3 minutes. Add
peppers, plus remaining ingredients,
to deep dish. Cook covered on HIGH
for 5 minutes, then on MEDIUM for 8
to 10 minutes. Stand for 5 minutes.
Serve.
Hollandaise Sauce
Makes : 190 ml
Ingredients:
60 g butter
30 ml lemon juice
2 large egg yolks
60 ml cream
2 g mustard
1 g salt
Method:
Place butter in a 500 ml jug and
cook on HIGH for 40 seconds. Add
lemon juice, egg yolks and cream.
Mix well. Cook on MEDIUM for 1
1
/
2
to
2 minutes. Add mustard and salt.
Mix until smooth. Serve with eggs,
vegetables or fish dishes.
Tomato Chutney
Ingredients:
250 g onions, finely chopped
1.5 kg ripe tomatoes, skins
removed and tomatoes chopped
5 g salt
5 g paprika
pinch cayenne pepper
150 ml malt vinegar
175 ml sugar
Method:
Place onions in a 3-litre casserole
dish. Cover and cook on HIGH for 4
to 5 minutes. Add tomatoes, cover
and cook on HIGH for 5 to 6
minutes. Add salt, spices and
vinegar. Stir well and cook on HIGH
for 10 minutes, stirring once during
cooking. Add sugar, stir well and
cook on HIGH for 35 to 40 minutes,
stirring occasionally. Pour into
sterilised jars and seal.
Spaghetti Meat
Sauce
Serves : 4 to 6
Ingredients:
500 g minced beef
1 small onion, chopped
1 clove garlic, crushed
190 g finely sliced celery
425 g can tomatoes, chopped
250 g tomato paste
2 beef stock cubes (or 10 g
beef stock powder)
30 g finely chopped parsley
15 ml Worcestershire sauce
5 g salt
5 g brown sugar
2 g pepper
1 bay leaf
Method:
In a 3-litre casserole dish combine
minced beef, onion, garlic and
celery. Cover and cook on MEDIUM
for 10 to 13 minutes. Drain off fat.
Add remaining ingredients and
mix well. Cover and cook on
MEDIUM for 35 to 40 minutes,
stirring halfway through cooking.
Serve with spaghetti.