Panasonic NN-C2000W User Manual
93
Cooking Guide
Micro - Made Extras
Coffee Liqueur
Makes: 3 cups
Ingredients:
1
1
1
/
2
cups
hot tap water
2 cups
sugar
1
/
3
cup
instant coffee
2 cups
vodka
3 teaspoons
vanilla essence
Method:
Pour water into a 4-litre casserole dish. Cook on
HIGH for 2 to 3 minutes. Add remining ingredients
except vodka and stir well. Cook on MEDIUM for 30
to 35 minutes. Cool slightly and mix in vodka. Pour
into an airtight container and stand for 4 days before
serving. Serve in liqueur glasses.
Pour water into a 4-litre casserole dish. Cook on
HIGH for 2 to 3 minutes. Add remining ingredients
except vodka and stir well. Cook on MEDIUM for 30
to 35 minutes. Cool slightly and mix in vodka. Pour
into an airtight container and stand for 4 days before
serving. Serve in liqueur glasses.
Strawberry Liqueur
Makes: 3 cups
Ingredients:
500 g
500 g
sugar
600 ml
brandy or whisky
500 g
washed and hulled strawberries
Method:
Place sugar and strawberries in a 4-litre dish. Stir
well. Cook on HIGH for 20 minutes. Stir halfway
through cooking. Stir in brandy or whisky. Pour into
an airtight container. Store refrigerated. Serve in
liqueur glasses or as a tall drink with ice cubes and
soda water.
Place sugar and strawberries in a 4-litre dish. Stir
well. Cook on HIGH for 20 minutes. Stir halfway
through cooking. Stir in brandy or whisky. Pour into
an airtight container. Store refrigerated. Serve in
liqueur glasses or as a tall drink with ice cubes and
soda water.
Rich Chocolate Sauce
Makes: 2 cups
Ingredients:
200 g
200 g
chocolate pieces
300 ml
cream
Method:
Place ingredients in a 1 litre jug. Cook on HIGH for 2
minutes 30 seconds. Whisk well.
Place ingredients in a 1 litre jug. Cook on HIGH for 2
minutes 30 seconds. Whisk well.
Caramel Sauce
Makes: 2 cups
Ingredients:
1 can (400 g)
1 can (400 g)
condensed milk
1
/
4
cup
brown sugar
2 tablespoons
golden syrup
300 ml
cream
Method:
In a 2-litre jug mix all ingredients except cream.
Cook on HIGH for 3 minutes, stirring halfway
through the cooking time and cook on MED LOW for
3 minutes. Mix well and then stir in cream. Serve
warm or cold.
In a 2-litre jug mix all ingredients except cream.
Cook on HIGH for 3 minutes, stirring halfway
through the cooking time and cook on MED LOW for
3 minutes. Mix well and then stir in cream. Serve
warm or cold.
Chocolate Macadamia Nut Sauce
Makes: 1 cup
Ingredients:
200 g
200 g
dark chocolate
1
/
2
cup
cream
1
/
4
cup
macadamia nuts, chopped finely
Method:
Place chocolate and cream in a 2-cup pyrex jug,
melt on HIGH for 1 to 2 minutes. Mix well and serve
hot over ice cream.
Place chocolate and cream in a 2-cup pyrex jug,
melt on HIGH for 1 to 2 minutes. Mix well and serve
hot over ice cream.
Sweet berry Sauce
Makes: approximately 2 cups
Ingredients:
1
/
2
cup
caster sugar
1
/
2
cup
water
500 g
mixed berries
2 tablespoons
water
1 tablespoon
arrowroot
Method:
Combine sugar and water in a 1-litre bowl and cook
on HIGH for 3 to 5 minutes, stir once during cooking
to dissolve sugar. Add berries and cook on HIGH for
3 to 4 minutes. Blend water and arrowroot and add
to berry mixture. Cook on HIGH for 2 minutes. Serve
hot or cold with ice cream.
Combine sugar and water in a 1-litre bowl and cook
on HIGH for 3 to 5 minutes, stir once during cooking
to dissolve sugar. Add berries and cook on HIGH for
3 to 4 minutes. Blend water and arrowroot and add
to berry mixture. Cook on HIGH for 2 minutes. Serve
hot or cold with ice cream.
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