59
RECIPES
Makes 675g
675g strawberries, washed and hulled
45ml (3 tbsp) lemon juice (see tip, page 60)
675g preserving sugar
1 Place strawberries and lemon juice in a very large bowl.
2Heat on 100P for 5 minutes until strawberries have
softened. Add the sugar, mix well.
3 Cook on 70P for 35 - 40 minutes until setting point (*)
is reached, stir every 4 - 5 minutes.
4Pour into hot, clean jars. Cover, seal and label.
STRAWBERRY JAM
Makes 675g
100g margarine
450g caster sugar
45ml (3 tbsp) cornflour
juice of 4 medium lemons (see tip, page 60)
grated rind of 2 lemons
4 egg yolks (medium), beaten
1 Place margarine and sugar in a bowl.
Heat on 100P for 2 minutes until melted.
2 Mix cornflour, lemon juice and rind. Stir into the
margarine and sugar mixture. Heat on 100P for 2
minutes until sugar has dissolved. Cool slightly.
3 Beat in the egg yolks and cook on 50P for
10 - 12 minutes, stir every 2 minutes until thickened.
4Pour into hot, clean jars. Cover, seal and label.
LEMON CURD
* Setting point: To determine, place 5ml (1 tsp) jam onto a saucer. Chill.
Move surface of jam with finger, if it wrinkles, setting point has been reached.
Microwave Tip: Softening avocados
Pierce an unpeeled avocado in several places. Place on the turntable and heat on 100P for 1 minute.
Allow to cool before peeling.
Microwave Tip: Improving smells in the oven
Place half a lemon in a bowl, add 300ml (
1
/
2 pint) water and heat on 100P for 10 - 12 minutes.
Wipe the oven using a dry cloth.
Makes 300ml (
1
/2 pint)
125g margarine
175g dark soft brown sugar
90ml (6 tbsp) double cream
50g walnuts, finely chopped
1 Combine all ingredients in a bowl, heat on 70P for
5 - 6 minutes, stir every minute until sugar has
dissolved and the mixture is thick and glossy.
Serve hot with ice-cream or Sticky Toffee Pudding,
see page 53.
TOFFEE & WALNUT SAUCE
