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RECIPES
Mak ( pint)
25g margarine
25g plain flour
300ml ( / pint) milk
salt and pepper to taste
1 Place the margarine in a bowl, heat on 100% for 40
seconds until melted.
2 Stir in the flour, mix well for approx. 30 seconds and
gradually whisk in the milk.
3 Cook on 100% for 4 minutes, stir twice during cooking.
Season with salt and pepper.
W
HITE SAUCE
CHEESE SAUCE: Add 75g grated cheese and 5ml (1 tsp) mustard powder at Stage 2.
Serve with vegetables or fish.
P
ARSLEY SAUCE: Stir 15 - 30ml (1 - 2 tbsp) fresh chopped parsley into the finished sauce.
Serve with fish.
O
NION SAUCE
: Stir 225g cooked onion, finely chopped, into finished sauce.
Heat on 100% for 1 minute. Serve with meat or vegetables.
M
USHROOM SAUCE
: Add 2 sliced spring onions and 50g chopped mushroom at the end of Stage 2.
Serve with meat.
S
WEET WHITE SAUCE: Omit salt and pepper from the basic recipe. Add 50g caster sugar at Stage 2.
Serve with puddings as an alternative to custard.
NOTE: To make 600ml (1 pint) of sauce, double the ingredients, follow stages 1 and 2
then cook on 100% for 6 minutes.
Serves
225g strong white bread flour
10ml (2 tsp) dried yeast
5ml (1 tsp) caster sugar
15g margarine
1 egg (medium), beaten
120ml (4 fl.oz) hand hot milk
FILLING:
50g margarine
50g soft brown sugar
175g mixed dried fruit
juice and grated rind of 1 medium orange
5ml (1 tsp) cinnamon
GLAZE:
30ml (2 tbsp) golden syrup
1 In a bowl mix flour, yeast and sugar. Rub in margarine.
Add egg and milk, mix to a soft dough, knead for about
10 minutes until smooth. Return dough to bowl, cover
with cling film.
2 Place on the lower shelf, prove on CONVECTION
40ºC for 25 minutes.
3 Knead dough for 2 - 3 minutes.
Roll into a rectangle 30cm x 23cm (12” x 9").
4 Mix filling ingredients. Heat on 100% for 2 minutes.
After cooking, drain excess liquid.
5 Spread fruit over dough, roll up widthways.
Cut into nine slices, place flat side down in a 20cm (8")
square dish, cover with cling film.
6 Place on the lower shelf, prove on CONVECTION
40ºC for 15 minutes. Remove cling film.
7 Place on lower shelf, bake on CONVECTION 220ºC
for 23 minutes. Rotate the dish 180º after half the
cooking time.
8 Turn out and brush with syrup whilst hot.
C
HELSEA BUNS
p92_cre 8/28/06 2:18:57 PMp92_cre 8/28/06 2:18:57 PM