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13
WHITE ROSEMARY LOAF BREAD n
• 320 ml warm water (35 – 39ºC)
• 7 g (1 sachet) dried yeast
• 500 g strong white flour
• 8 g (1 tsp) salt
• 10 g fresh rosemary, finely chopped
Place the flour, rosemary and salt into a bowl and mix well. Add the yeast to the water and mix with the
flour until a dough forms. Knead the dough well then place it into a bowl. Cover and leave in a warm place
for 20 minutes. Take the dough out and knead it lightly again. Put it back into the bowl, cover and leave
again for 20 minutes. Lightly grease the inside of your multicooker bowl, place the dough in the bottom
and select the bread program. When the display shows 2:30, turn the bread over for the last 30 minutes.
This will help to give the top of the loaf a little colour and crunch.
SODA BREAD BREAD n
• 450 g plain flour
• 400 ml buttermilk
• 3 g (1tsp) bicarbonate of soda
• 8 g (1tsp) salt
Mix the flour, bicarbonate of soda and salt together in a bowl. Add the buttermilk and mix well until all the
ingredients are well combined and a dough has formed. Roll the dough into a ball and set aside. Lightly
grease the inside of your multicooker bowl, place the dough in the bottom and select the bread program.
Change the program time to 2 hours 20 minutes. After 2 hours carefully turn the bread over to allow the
top to brown slightly.
FRAGRANT FISH TAGINE FISH R
(Serves approx. 4)
• 20 ml vegetable oil
• 1 onion, finely chopped
• 2 clove garlic, finely chopped
• 1 red pepper, ½ cm diced
• 2 tomatoes, chopped
• ½ red chilli, finely chopped
• 3 g (1 tsp) ground cumin
• 3 g (1 tsp) ground ginger
• 3 g (1 tsp) ground turmeric
• 3 g (1tsp) ground cinnamon
• 300 ml fish stock
• 675 g white fish (cod), cut into 1-2 cm pieces
• 1 orange, zest and juice
• 50 g ground almonds
• Approx. 20 g fresh coriander leaves, chopped
• salt and pepper to taste
Select the fish program, add the oil and close the lid. After 4 minutes add the onion, garlic, pepper, chilli,
ginger, turmeric, cinnamon and orange zest and cook for 5-6 minutes. Add the almonds, fish stock, orange
juice and season. Close the lid and cook for 35 minutes, stirring regularly. With 6-7 minutes to go open the
lid and stir in the fish, close the lid and allow the program to finish. Make sure the fish is cooked and flaky.
Stir in the chopped coriander and check the seasoning. Delicious served with couscous.
SALMON WITH A SPICY RUB FISH R
(Serves approx. 2)
• 2 salmon fillets – skin on
• 15 ml (1 tbsp) olive oil
• 3 g (1 tsp) smoked paprika
• 3 g (1 tsp) chili powder
• 3 g (1 tsp) ground cumin
• 3 g (1 tsp) soft brown sugar
• 1 lemon, zest
• Salt and pepper to taste
Mix the smoked paprika, chilli powder, ground cumin, sugar, lemon zest, salt and pepper in a bowl. Rub the
mixture over the salmon fillets. Select the fish program, add the oil and close the lid. After 4 minutes add
the salmon fillets skin side down and close the lid and allow the program to finish.
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