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Micro-made Extras
Stirred Custard
LEMON BUTTER
Makes: 1 cup (250 ml)
Ingredients:
1
⁄
2 cup lemon juice
1 tablespoon lemon rind
1
⁄
3 cup sugar
3 egg yolks
1 tablespoon butter
1 tablespoon cornflour
Method:
Blend all ingredients in 4-cup glass jug. Cook on P6
for 4 to 5 minutes, stirring every minute. Pour into
hot sterilised jars and seal immediately.
TOMATO CHUTNEY
Makes: 3 cups (750 ml)
Ingredients:
250 g onion, finely chopped
1.5 kg ripe tomato, skins removed
and chopped
1 teaspoon salt
1 teaspoon paprika
pinch cayenne pepper
150 ml malt vinegar
175 g sugar
Method:
Place onions in 3-litre dish. Cover. Cook on P10 for
4 to 5 minutes. Add tomatoes. Cover. Cook on P10
for 5 to 6 minutes. Add salt, spices and vinegar. Stir
well. Cook on P10 for 10 minutes, stirring halfway
through. Add sugar, stir well and cook on P7 for 35
to 40 minutes. Stirring occasionally. Pour into
sterilised jars and seal.
S
TIRRED CUSTARD
Makes: Approximately 400 ml
Ingredients:
3 tablespoons sugar
2 tablespoons custard powder
1
1
⁄2 cups milk
2 egg yolks, lightly beaten
1 teaspoon vanilla essence
Method:
Combine sugar and custard powder in 4-cup jug.
Gradually stir in milk until smooth. Cook on P6 for 4
to 5 minutes, stirring halfway through cooking. Add
egg yolks and mix well. Cook on P6 for further 30 to
60 seconds. Add vanilla, stir well and serve.
FRUIT MINCE
Serves: 4
Ingredients:
250 g mixed dried fruit
1 can (440 g) crushed pineapple and juice
1 cooking apple peeled,
cored and grated
1 cup brown sugar
1 tablespoon brandy
1 teaspoon nutmeg
1 teaspoon cinnamon
1 tablespoon cornflour
1
⁄4 cup water
Method:
Combine all ingredients (except cornflour and water)
in 2-litre casserole dish. Cook on P7 for 3 to 5
minutes. Blend cornflour with water and stir into fruit
mixture. Cook on P10 for 4 to 6 minutes. Stir. Cool.
Bottle and seal or use immediately.
CUCUMBER PICKLE
Ingredients:
2 cucumbers
2 onions, chopped
2 tablespoons salt
250 ml malt vinegar
2
⁄
3 cup sugar
1
⁄2 teaspoon celery seeds
1
⁄2 teaspoon mustard seeds
Method:
Wash cucumbers and remove ends, dice (do not
peel). Place diced cucumber in bowl. Add onion and
sprinkle with salt. Stand overnight. Rinse and drain
cucumbers and onions. Pack into sterilised jars.
Place remaining ingredients in jug and cook on P10
for 2 minutes. Stir and cook on P10 for a further 5
minutes. Pour liquid over cucumber and seal. Keep
for 4 weeks before opening.
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