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10
RECIPES
SAVOURY RICE RICE h
(Serves approx. 6)
• 2 measures of rice
• vegetable stock – to the 2 mark
• 2 sticks celery, ½ cm dice
• 1 pepper, ½ cm dice
• 2 carrots, ½ cm dice
• 1 pinch saffron
• 3 g (1 tsp) ground turmeric
• 20 g peas
Place all ingredients into the bowl and stir well, close the lid and press the rice button. This makes an ideal
accompaniment to salmon.
BOLOGNAISE SAUCE SLOW COOK i
(Serves approx. 6)
• 500 g beef mince
• 30 ml (2 tbsp) olive oil
• 2 onions, finely diced
• 3 garlic cloves, finely chopped
• 400 g tin chopped tomatoes
• 1 bay leaf
• 250 g mushrooms, sliced
• 40 g tomato purée
• 100 ml beef stock
• 2 g (1 tbsp) oregano
Select the steam program, add the oil and close the lid. After 4 minutes add the onions, garlic, and bay leaf.
Cook until the onions are soft. Add the mince, season and cook for 5-6 minutes until the meat has started
to colour. Add the mushrooms, oregano and cook for a further 5-6 minutes. Add the tomato purée,
chopped tomatoes and stock and bring to the boil. Once boiling, press the stop button w, close the lid
then press the slow cook button. This sauce is ideal served with spaghetti and grated cheese or used in a
lasagne.
BEEF AND CHORIZO ONE-POT SLOW COOK i
(Serves approx. 6)
• 800 g beef brisket, cut into 2.5 cm dice
• 50 g chorizo sausage, sliced
• 2 garlic cloves, finely diced
• 2 red onions, roughly chopped
• 6 small potatoes, cut into approx. 1 cm pieces
• 2 carrots, cut into approx. 1 cm pieces
• 3 celery stick, roughly chopped
• 250 ml beef stock
• 400 g tin chopped tomatoes
• 50 g (2 tbsp) tomato purée
• 2 bay leaves
• 6 g (2 tbsp) mixed herbs
• Approx. 5 g (1 tbsp) fresh rosemary leaves
• salt and pepper to taste
Select the steam program, add the oil and close the lid. After 4 minutes add the onions, chorizo, garlic,
celery, carrot and potato. Close the lid and cook for 7-8 minutes. Add the beef, close the lid and cook for a
further 7-8 minutes. Add the tomato purée and stir. Add the remaining ingredients, close the lid and
bring to the boil. Once boiling, press the stop button w then press the slow cook button.
THREE BEAN CHILLI STEW j
(Serves approx. 4)
• 30 ml vegetable oil
• 1 large onion, finely diced
• 2 cloves garlic, finely chopped
• 1 red chilli, finely chopped
• 400 g tin red kidney beans, drained, rinsed and
dried on paper
• 400 g tin cannellini beans, drained, rinsed and
dried on kitchen paper
• 400 g tin chopped plum tomatoes
• 400 g tin black eyed beans, drained, rinsed and
dried on kitchen paper
• 16 g (2 tbsp) chilli powder
• 5 g (2 tbsp) oregano
• 3 g (1 tsp) ground coriander
• 6 g (2 tsp) ground cumin
• 40 g tomato purée
• 350 ml vegetable stock
• Salt and pepper to taste
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