10
RECIPES
SAVOURY RICE
RICE
h
(Serves approx. 6)
• 2 measures of rice
• vegetable stock – to the 2 mark
• 2 sticks celery, ½ cm dice
• 1 pepper, ½ cm dice
• 2 carrots, ½ cm dice
• 1 pinch saffron
• 3 g (1 tsp) ground turmeric
• 20 g peas
Place all ingredients into the bowl and stir well, close the lid and press the rice button. This makes an ideal
accompaniment to salmon.
BOLOGNAISE SAUCE
SLOW COOK
i
(Serves approx. 6)
• 500 g beef mince
• 30 ml (2 tbsp) olive oil
• 2 onions, finely diced
• 3 garlic cloves, finely chopped
• 400 g tin chopped tomatoes
• 1 bay leaf
• 250 g mushrooms, sliced
• 40 g tomato purée
• 100 ml beef stock
• 2 g (1 tbsp) oregano
Select the steam program, add the oil and close the lid. After 4 minutes add the onions, garlic, and bay leaf.
Cook until the onions are soft. Add the mince, season and cook for 5-6 minutes until the meat has started
to colour. Add the mushrooms, oregano and cook for a further 5-6 minutes. Add the tomato purée,
chopped tomatoes and stock and bring to the boil. Once boiling, press the stop button
w
, close the lid
then press the slow cook button. This sauce is ideal served with spaghetti and grated cheese or used in a
lasagne.
BEEF AND CHORIZO ONE-POT
SLOW COOK
i
(Serves approx. 6)
• 800 g beef brisket, cut into 2.5 cm dice
• 50 g chorizo sausage, sliced
• 2 garlic cloves, finely diced
• 2 red onions, roughly chopped
• 6 small potatoes, cut into approx. 1 cm pieces
• 2 carrots, cut into approx. 1 cm pieces
• 3 celery stick, roughly chopped
• 250 ml beef stock
• 400 g tin chopped tomatoes
• 50 g (2 tbsp) tomato purée
• 2 bay leaves
• 6 g (2 tbsp) mixed herbs
• Approx. 5 g (1 tbsp) fresh rosemary leaves
• salt and pepper to taste
Select the steam program, add the oil and close the lid. After 4 minutes add the onions, chorizo, garlic,
celery, carrot and potato. Close the lid and cook for 7-8 minutes. Add the beef, close the lid and cook for a
further 7-8 minutes. Add the tomato purée and stir. Add the remaining ingredients, close the lid and
bring to the boil. Once boiling, press the stop button
w
then press the slow cook button.
THREE BEAN CHILLI
STEW
j
(Serves approx. 4)
• 30 ml vegetable oil
• 1 large onion, finely diced
• 2 cloves garlic, finely chopped
• 1 red chilli, finely chopped
• 400 g tin red kidney beans, drained, rinsed and
dried on paper
• 400 g tin cannellini beans, drained, rinsed and
dried on kitchen paper
• 400 g tin chopped plum tomatoes
• 400 g tin black eyed beans, drained, rinsed and
dried on kitchen paper
• 16 g (2 tbsp) chilli powder
• 5 g (2 tbsp) oregano
• 3 g (1 tsp) ground coriander
• 6 g (2 tsp) ground cumin
• 40 g tomato purée
• 350 ml vegetable stock
• Salt and pepper to taste
