User Manual

10
RECIPES
T tablespoon (15ml) p pinch
t teaspoon (5ml) b bunch
g grams s sprig
m millilitres c clove(s)
G measuring cup J tin/can
L stick/rib (celery) K jar
h handful S sachet (7g)
e egg, medium (53-63 g) E egg, large (63-73 g)
VEGETABLE AND COUSCOUS CHILLI SLOW COOK i
1 red onion, chopped 1T olive oil
1 large onion, chopped 1J butter beans
2c garlic, peeled and chopped 1J cannellini beans
1 red pepper, deseeded and chopped 1K green jalapenos
1 yellow pepper, deseeded and chopped 1J kidney beans
1 orange pepper, deseeded and chopped 1J chopped tomatoes
1t ground coriander 2t ground cumin
1T tomato purée 1t sugar
8 5 0m vegetable stock 2T chilli powder
2T hot tomato sauce 2T dried oregano
120-140m couscous
to serve:
• grated cheese
• sour cream
• small bunch coriander, chopped
Open the lid. Add the oil. Select S on the menu, and press v. Add the onion and garlic. Cook till the
onions soften. Drain the beans and add them. Reserve the couscous. Add the remaining ingredients. Press
w twice to stop the program. Close the lid. Select i. Add the couscous 30 minutes before cooking ends.
If cooking has already finished, select S on the menu and cook for about 20 minutes more.
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 YOGHURT g
1 2 0 0m milk 1 0 0m yoghurt
Flavour option
5 0g frozen mixed summer berries 1T honey
Open the lid. Add the milk. Select S on the menu, and press v. Let the milk heat till it begins to bubble at
the edges. Press w 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
g on the menu, and press v. 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.