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Micro-made Extras
CHEESE SAUCE
Makes: 1
1
⁄2 cups
Ingredients:
40 g butter
2 tablespoons flour
1
1
⁄2 cup milk
1
⁄2 cup grated cheese
Method:
Melt butter in 1-litre jug on P10 for 30 seconds. Add
flour and mix well. Gradually stir in milk. Cook on
P10 for 1 to 1
1
⁄2
minutes. Add cheese and cook on
P10 for a further 2 to 2
1
⁄2minute. Stir and serve with
vegetables of your choice.
CARAMEL SAUCE
Makes: 2 cups
Ingredients:
1 can (440 g) condensed milk
1
⁄4 cup brown sugar
2 tablespoons golden syrup
300 ml cream
Method:
Combine condensed milk, brown sugar and golden
syrup in 2-litre jug. Mix well. Cook on P10 for 4 to 5
minutes, stirring halfway through cooking. Add
cream and stir until combined. Serve over ice cream.
CHOCOLATE MACADAMIA NUT SAUCE
Makes: Approximately 1 cup
Ingredients:
200 g dark chocolate
300 ml cream
1
⁄
4 cup macadamia nuts, chopped finely
Method:
Place chocolate and cream in 500 ml pyrex jug. Melt
on P10 for 1 to 2 minutes. Add nuts and serve hot
over ice cream.
APPLE
SPREAD
Makes: 1
1
⁄2 cups
Ingredients:
6 medium apples, peeled and grated
1
⁄4 cup water
1 cup caster sugar
2 tablespoons lemon juice
Method:
Place apples and water in 3-litre casserole dish. Cook
covered on P10 for 6 to 7 minutes, stirring once during
cooking. Add sugar and lemon juice. Cover and cook on
P10 for 12 to 14 minutes. Stir once during cooking.
Allow to cool, then puree until smooth. Pour into
sterilised jars and seal.
Jam
SWEET APRICOT JAM
Makes: Approximately 1 litre
Ingredients:
750 g dried apricots, cut in quarters
1.8 litres water
1.3 kg sugar
2 tablespoons pectin
Method:
Place apricots and water in 4-litre casserole dish.
Cover and allow to stand overnight. Add sugar.
Re-cover. Cook on P10 for 25 to 30 minutes, stirring
halfway through cooking. Remove lid, add pectin, stir
well. Cook on P10 for a further 25 to 30 minutes,
stirring halfway through cooking. Allow to cool slightly
before pouring into sterilised jars. Seal.
RICH CHOCOLATE SAUCE
Makes: 1
1
⁄4 cups
Ingredients:
200 g chocolate pieces
300 ml cream
Method:
Combine chocolate and cream in 1-litre jug. Cook on
P7 for 2 minutes. Mix well. Serve over ice cream.
SWEET BERRY SAUCE
Makes: Approximately 2 cups
Ingredients:
1
⁄2 cup caster sugar
1
⁄2
cup water
500 g berries
2 tablespoons water
1 tablespoon cornflour
Method:
Combine sugar and water in 3-litre bowl. Cook on P10
for 2 to 3 minutes. Add berries. Cook on P10 for 3 to 4
minutes. Blend water and cornflour. Mix into berry
sauce. Cook on P10 for 2 minutes. Serve hot or cold
with ice cream.
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Cooking Guide