Midea MB-FS5017, User Manual

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slow cook
Open the lid. Add the stock. Select on the menu, and press . Bring to the boil, stirring. Simmer
for 10 minutes. Add the remaining ingredients. Press twice to stop the program.
Reserve the coriander. Open the lid. Add the remaining ingredients. Close the lid. Select on the
menu, and press . Cook till the fish becomes flaky (40-60 minutes). Press twice to stop the
program. Add the coriander. Adjust the seasoning and serve. This would be great with couscous.
Open the lid. Add the oil. Select on the menu, and press . Chop the beef, tomatoes and
pepper into bite sized chunks. Brown the meat, then remove it. Add the onions, garlic and all the
herbs. Cook till the onions soften. Add the meat. Reserve the beans. Add the remaining
ingredients. Press twice to stop the program. Close the lid. Select . Add the beans 30 minutes
before cooking ends. If the meat is still a little tough at the end of the program, add a cup of
water, and run the meat program for an additional 30 minutes
Open the lid. Add the milk. Select on the menu, and press . Let the milk heat till it begins to
bubble at the edges. Press twice to stop the program. Let the milk cool to between 37°C and
45°C. Stir the yoghurt into the milk. They must be thoroughly mixed, or the yoghurt will be
lumpy. Close the lid. Select on the menu, and press . Wait till the program ends. Put the
yoghurt in the fridge to cool completely. Heat the berries gently in a pan. Add the honey. When
the berries begin to collapse, remove from the heat, allow to cool, then mix with the yoghurt. If
you want to store your yoghurt you must sterilize the jars you are going to use. Heat them in an
oven at 100°C for 10 minutes. The yoghurt will keep for up to 2 of weeks in the fridge.
Serve in a bowl with a handful of cheese, a drizzle of sour cream, and a sprinkle of fresh
coriander. For a classic vegitarian chilli, omit the couscous.
home-made yoghurt
flavour option
yoghurt
milk yoghurt
honey
frozen mixed summer berries
stew
fiery NY beef chilli
braising beef
garlic, peeled and chopped
ground cumin
cayenne pepper
smoked paprika/chipotle powder
green pepper
salt
basil leaves, roughly chopped
garlic, peeled and chopped
red pepper, deseeded and chopped
chopped tomatoes
ground ginger
cinnamon stick
white wine
fish stock
fish (cod/haddock/salmon)
small bunch coriander, chopped
olive oil
onions, chopped
chilli powder
tomato sauce
tomatoes
bayleaf
black pepper
kidney beans
fish
Moroccan fish tagine
onion, chopped
celery, chopped
ground cumin
turmeric
harissa paste
tomato purée
lemon
green olives
salt and pepper
split pea and ham hock soup slow cook
chicken stock
split peas
celery, chopped
thyme, finely chopped
ham hock
onion, finely chopped
carrot, chopped
garlic (crushed)
bayleaf
black pepper