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16
Recipes
NOTE: The following recipes use a combination of scoops and metric
spoons. The scoop refers to the measuring scoop provided with the mini
cooker. If this scoop is misplaced, use the equivalent metric measurements
of 150g of uncooked rice or 180ml of water
Mushroom, Spinach, Brie &
Truffle Frittata
Serves 1
2 eggs
1 tbsp fresh cream
Salt & Pepper
1 Portobello mushroom, sliced
20g baby spinach leaves
35g brie, sliced
Drizzle truffle oil
1. Place the eggs, cream, salt and
pepper into a separate bowl and
whisk to combine.
2. Place the mushroom and spinach into
the cooking bowl and gently pour in
the egg mixture. Arrange the brie on
the top of the mixture then place the
cooking bowl into the mini cooker
housing.
3. Place the lid on the mini cooker
housing and lock into place.
4. Push the selector control lever down
to COOK. Cook for 15-20 minutes.
5. Once cooked, remove cooking bowl
from housing and using a silicon
spatula, remove the frittata from the
bowl. Drizzle with truffle oil and serve.
Quinoa Fried Rice
Serves 1 - 2
1 egg
1 ½ tsp soy sauce
¾ scoop white quinoa, rinsed and drained
40g carrot, finely diced
40g corn kernels
1 rasher short cut bacon, finely diced
1 shallot, finely sliced
1 scoop chicken stock
1 scoop water
1 tsp Shaoxing Chinese cooking wine
50g frozen green peas, thawed
1. Combine the egg and ½ tsp soy
sauce and pour into the cooking
bowl. Place the cooking bowl into the
mini cooker housing.
2. Place the lid on the mini cooker
housing and lock into place.
3. Push the selector control lever down
to COOK. Cook for 10 minutes.
4. Remove the egg from the cooking
bowl and slice before setting aside.
5. Place the rinsed quinoa, carrot, corn
kernels, bacon, shallot (reserve some
green pieces for garnishing), chicken
stock, water, remaining soy sauce and
cooking wine into the cooking bowl.
6. Push the selector control lever down
to COOK. Cook until the mini cooker
switches to WARM.
7. Stir through the peas and serve;
garnished with sliced egg and
remaining shallots.
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