Sunbeam HP005, Инструкция/Рецепты

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Balsamic Glazed Beetroots
Serves 6
4 bunches small beetroots, (about 16)
2 tablespoons water
2 tablespoons balsamic vinegar
1 teaspoon dried mixed herbs
2 cloves garlic, crushed
1 tablespoon finely chopped dill
sour cream, to serve
1. wash beetroots, peel and cut in halves or
quarters.
2. Place beetroot, water, balsamic vinegar,
herbs and garlic in slow cooker.
3. Cover and cook on heat setting 2 for 3
hours.
4. Serve beetroot with juice, chopped dill and
sour cream.
Hearty Homemade Beans
Serves 6
1 ½ cups dried cannellini beans, soaked
overnight
1 tablespoon olive oil
1 small onion, finely chopped
175g shortcut bacon, finely chopped
3 cloves garlic, crushed
1 small carrot, finely chopped
1 small celery stick, finely chopped
2 x 400g can diced tomatoes
¼ cup chicken stock
¼ cup chopped fresh flat-leaf parsley
salt and freshly ground black pepper
1. Place beans in a large bowl and cover with
water. Soak beans overnight in the fridge.
2. Heat oil in a large non-stick frying pan.
Cook onion and bacon for 2-3 minutes or
until soft. Add carrot and celery and cook
for a further 2 minutes.
3. Transfer to slow cooker with tomatoes and
stock. Cover and cook on heat setting
2 for 4-5 hours or heat setting 1 for 6-8
hours.
4. Stir through parsley and season with salt
and pepper.
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Crème Caramel
Serves 4
½ cup caster sugar
2 tablespoons water
3 eggs
2 egg yolks
1/3 cup caster sugar, extra
250ml milk
200ml pouring cream
1 vanilla bean, seeds scraped
1. Turn slow cooker to Heat setting 2 and add
2 cups hot water.
2. Lightly spray 4 x 1 cup metal moulds with
cooking spray.
3. Combine sugar and water in a small
saucepan. Stir over low heat until the
sugar has dissolved. Increase heat; boil
without stirring, until the toffee turns a
golden colour. Remove from heat, once the
bubbles have subsided, pour into moulds.
Allow to cool.
4. Beat eggs and sugar until light and creamy.
5. Heat milk, cream, vanilla bean and seeds
until almost boiling. whisk hot milk into
egg mixture. Pour mixture through a
strainer.
6. Pour mixture into moulds. Place in slow
cooker. Turn slow cooker to heat setting
1 and cook for 1 hour or until just set.
Remove from slow cooker and refrigerate
for several hours.
7. To remove, carefully run a thin knife or
spatula around the edge of the custard.
Invert onto serving plates.
Creamy Coconut Vanilla Rice
Serves 6
1 cup medium grain rice (such as calrose)
¾ cup brown sugar
2 vanilla beans, split
4 cups milk
270ml can coconut cream
1 Place rice, sugar, vanilla and milk in slow
cooker. Cover and cook on heat setting 2
for 3 ½ hours, stirring 2-3 times.
2. Stir in coconut cream. Cover and cook on
heat setting 1 for a further 30 minutes.
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