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21
Recipes
Zucchini & Haloumi Fritter
Serves 1
70g zucchini, grated
40g haloumi, grated
1 egg yolk
1 tbsp plain flour
½ clove garlic, crushed
½ tsp onion flakes
Pinch of lemon zest
1. Combine all ingredients thoroughly.
Place the mixture into the cooking
bowl and flatten to compress slightly.
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 to
COOK. Cook for 10 minutes.
4. Loosen the fritter from the cooking
bowl with a silicon spatula and turn
out onto a plate. Slide the fritter back
into the cooking bowl with the raw
side facing down. Cook for a further
10 minutes. Serve.
Chinese Prawn & Eggplant
Serves 1 - 2
½ eggplant, sliced 1cm thickness
¼ scoop salt
½ tbsp soy sauce
½ tbsp Shaoxing Chinese cooking wine
1 tsp caster sugar
2 tbsp water
½ tsp cornflour
½ tsp grated ginger
1 shallot, finely diced
150g raw prawn meat
1. Season the eggplant slices with salt
on both sides and leave to rest for
10 minutes. Rinse the salt off and dry
before cutting into 1cm dice.
2. In a separate bowl, combine the soy
sauce, cooking wine, sugar, water
and cornflour and set aside.
3. Place the ginger, shallot and
eggplant into the cooking bowl.
Place the cooking bowl into the mini
cooker housing.
4. Place the lid on the mini cooker
housing and lock into place.
5. Push the selector control lever down
to COOK. Cook for 10 minutes.
6. Remove the lid, stir the eggplant, add
the prawns and sauce mixture and
stir. Replace the lid and cook for a
further 10 minutes. Stir and serve with
rice.
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