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S
AUCES / PRESERVES
1 Place strawberries and lemon juice in a very large bowl.
2 Heat on HIGH for 5 minutes until strawberries
have softened. Add the sugar, mix well.
3 Cook on MEDIUM HIGH for 25-30 minutes until
setting point* is reached, stir every 4-5 minutes.
4 Pour into hot, clean jars. Cover, seal and label.
675g (1
1
/2lb) strawberries, washed and hulled
45ml (3tbsp) lemon juice (see Tip, page 42)
675g (1
1
/2lb) caster sugar
TRAWBERRY JAM
S
MAKES 675g (1
1
/2LB)PREPARATION TIME - 15 MINUTES
1 Place butter and sugar in a bowl. Heat on HIGH
for 2 minutes until melted.
2 Mix cornflour, lemon juice and rind. Stir into the
butter and sugar mixture. Heat on HIGH for 2
minutes until sugar has dissolved. Cool slightly.
3 Beat in the egg yolks, cook on MEDIUM for 10-12
minutes, stir every 2 minutes until thickened.
4 Pour into hot, clean jars. Cover, seal and label.
100g (4oz) butter
225g (8oz) caster sugar
15ml (1tbsp) cornflour
juice of 3 medium lemons (see Tip, page 42)
grated rind of 2 lemons
4 egg yolks (size 3), beaten
L
EMON CURD
MAKES 300g (12OZ)PREPARATION TIME - 8 MINUTES
75g (3oz) Danish Blue cheese, finely chopped
45ml (3tbsp) soured cream
30ml (2tbsp) fresh parsley, chopped
salt and pepper to taste
MAKES 150ML (
1
/4
PINT)PREPARATION TIME - 5 MINUTES
LUE CHEESE SAUCE
B
1 Place the cheese, soured cream and parsley in a
bowl, mix well. Season.
2 Heat on HIGH for 3 minutes.
50g (2oz) butter
50g (2oz) plain flour
75g (3oz) brown sugar
15ml (1tbsp) golden syrup
150ml (
1
/4 pint) double cream
300ml (
1
/2 pint) milk
60ml (4tbsp) brandy to taste
RANDY SAUCE
MAKES 600ML (1
PINT)PREPARATION TIME - 8 MINUTES
B
1 Place butter in a bowl, heat on HIGH for 1 minute
until melted. Stir in flour, heat on HIGH for 1
minute.
2 Combine sugar, syrup, cream and milk, heat on
HIGH for 2 minutes.
3
Gradually add cream mixture to the butter and flour
mixture. Heat on HIGH for 5-6 minutes, stir every
minute until smooth and thick. Stir in brandy.
Serve hot with Figgy Pudding (page 53).