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22
Recipes
Pumpkin & Corn Soup
Serves 1 - 2
180g butternut pumpkin, 3cm dice
1 small chat potato, 2cm dice
70g fresh corn kernels
1 scoop chicken stock
1 clove garlic
¼ tsp sea salt
Pinch ground white pepper
1. Place all ingredients into the cooking
bowl, then 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 30 minutes.
4. Once cooked, remove cooking
bowl from housing and transfer soup
into a heatproof bowl. Using a stick
mixer, blend soup until smooth in
consistency. Serve.
Potato Dauphinoise
Serves 2
2 medium potatoes, peeled, 4mm sliced
2 tbsp fresh cream
¼ scoop chicken stock
1 tsp chopped onion
½ garlic, chopped
1 tbsp grated parmesan
1 tbsp grated tasty cheese
1. Place a 10cm x 10cm piece of
greaseproof paper into the base of
the cooking bowl.
2. Place the sliced potato into the
cooking bowl, spreading evenly
across the base. In a separate bowl,
combine the cream, stock, onion,
garlic, parmesan and then pour over
the potatoes.
3. Sprinkle the tasty cheese over the top,
then 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 30 minutes then
rest on WARM for a further 10 minutes
before serving.
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