Recipe Book WHITE RICE PROGRAM Smoked Haddock Kedgeree P

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Recipe book WHITE RICE PROGRAM Smoked Haddock Kedgeree P. 1 Chicken & Pea Risotto P. 1 Seafood Paella P. 2 Traditional Creamy Rice Pudding P. 3

QUICK RICE PROGRAM Asparagus & Lemon Rice with Peppered Prawns P. 4

BROWN RICE PROGRAM Brown & Wild Rice Salad P. 5 Brown Rice, Chilli & Courgette Pancakes P. 5 Cashew Fruited Rice P. 6

GRAINS PROGRAM Moroccan Spiced Bulgur Wheat with Sweet Potato & Chick Peas P. 7 Bulghur Wheat, Cherry Tomato & Feta Salad P. 7 Quinoa with Goat’s Cheese, Leeks & Wild Mushrooms P. 8

OATMEAL / PORRIDGE PROGRAM Traditional Porridge P. 9 Blueberries & Cream Porridge P. 10

SLOW COOKING PROGRAM Chilli con Carne P. 11 Normandy Pork Casserole P. 11 Beef Ragout P. 12 Farmhouse Chicken Casserole P. 13

STEAMING PROGRAM Tuscan Tomato & Basil Soup P. 14 Salmon Yakitori with Vegetable Ribbons P. 15 Italian Green Vegetable & Macaroni Soup P. 15 Medley of Summer Vegetables P. 16 Extremely Chocolatey Puddings P. 17

DESSERT PROGRAM Coconut Jam Sponge P. 18 Rich Chocolate Cake P. 19 Creamy Lemon Mascarpone Cake P. 19

About your 8in1 rice cooker recipes For best results, we recommend using the ingredients speciﬁ ed in the recipe. Amending the type of rice, grain or recipe program may give different results. The cooking times stated in each recipe are only approximate and the actual cooking time may vary slightly.

If the quantities in the recipe are reduced or increased the cooking time may need adjustment. The abbreviations used are tsp = teaspoon (5 ml) and tblsp = tablespoon (15 ml).

Eggs used are medium size unless stated otherwise. WHITE RICE PROGRAM 1 nely chopped nely 28 min 20 min nely chopped fresh nely chopped fresh skinned and diced 4 stock hot chicken white wine white fi parmesan grated freshly olive oil olive Arborio risotto rice chicken, small button mushrooms, cooked dried tarragon dried frozen peas frozen and press start. Leave to cook and Leave and press start. onion, fi large crushed garlic cloves, pepper, de-seeded small red 150 g sliced 3 tblsp 650 ml ½ tsp black pepper ground Salt and freshly 250 g 75 g 1 tblsp parsley 4 tblsp shavings Serves Preparation time: Cooking time: about 1 tblsp 1 2 1 300 g and chopped (optional) white white white rice program rice program white Kedgeree the excess starch. to remove running cold water Rinse rice under Place rice, pieces of haddock, haddock into 2-cm pieces. Cut smoked bowl. and all the spices into rice cooker chopped onion, hot stock Close lid, set to Smoked Haddock Haddock Smoked stir twice during cooking. min, season to taste about 28 twice, after When the appliance beeps on warmed Serve stir in chopped parsley. with salt and pepper and sprigs of hard-boiled eggs and a few garnished with quartered plates parsley. 28 min 15 min stock sh or chicken and press start. After 20 min cooking time, open lid and After and press start. nely chopped nely nely chopped fresh fresh nely chopped fi of turmeric fi parsley eggs, hard-boiled quartered 4 hot fi hot rice basmati white haddock, skinned smoked ground nutmeg ground medium curry powder ginger of ground large onion, large Heat oil in a frying pan; cook onion, garlic and red pepper for about pepper for pan; cook onion, garlic and red Heat oil in a frying 5 min or until soft. stock and tarragon Place rice, onion mixture, sliced mushrooms, wine, set to bowl. Season with salt, if desired. Close lid, in rice cooker Risotto Chicken & Pea rice program stir in diced chicken and peas. Close lid and continue cooking. stir in diced chicken on about 28 min, serve When the appliance bleeps twice, after and garnish with with chopped parsley Sprinkle warmed plates. parmesan shavings. 400 ml and boned 300 g and ½ 250 g Pinch Pinch ½ tsp ¼ tsp black pepper ground Salt and freshly 1 tblsp Pinch 3 Serves Preparation time: Preparation Cooking time: about Cooking time: WHITE RICE PROGRAM

Serves 4 Seafood Preparation time: 15 min Cooking time: about 28 min + 5 min Paella

Sprinkle saffron in the hot stock and infuse for a few minutes. Rinse 2 large pinches saffron rice under running cold water to remove the excess starch. Place rice, strands chopped onion, garlic, frozen peas and paprika in rice cooker bowl. 500 ml hot fi sh stock Add the stock with the saffron and stir well. 300 g paella rice 1 onion, fi nely chopped 1 garlic clove, crushed Close lid, set to white rice program and press start. Leave to cook and 75 g frozen peas stir twice during cooking. ¼ tsp smoked paprika 250 g fresh mixed seafood When the appliance bleeps twice, after about 28 min, stir in seafood, (prawns, mussels, squid) tomatoes and 2 tablespoons parsley and leave for 5 min to heat 3 tomatoes, peeled, through. Season to taste with salt and pepper. Serve immediately on de-seeded and fi nely chopped (optional) warmed plates garnished with the lemon wedges and sprinkled with 3 tblsp fi nely chopped fresh fl at remaining chopped parsley. leaf parsley Salt and freshly ground black pepper Variation: 1 lemon, cut into wedges (optional) To make paella (as shown in photograph), use 115 g peeled large cooked prawns with tails on and 75 g cooked squid rings. Proceed as recipe above. Rinse 300 g fresh mussels, remove beards and discard any that do not close when tapped. In a saucepan bring 75 ml white wine, 75 ml water and 2 crushed garlic cloves to the boil; add mussels. Cook on a high heat for 3–5 min until shells open 2 (discard any that remain closed); serve on top of paella. WHITE RICE PROGRAM 3 steaming steaming and press start. Leave to cook Leave and press start. white rice program rice program white Variation: 2. and 1 egg in step a healthier option omit the cream For or semi-skimmed milk. mix in 300 ml whole Instead . Leave lid open and cook for 3–4 min, stirring constantly. 3–4 min, stirring constantly. lid open and cook for . Leave stirring twice. Meanwhile, beat cream and egg together with a whisk. stirring twice. Meanwhile, beat cream and egg together about 24 min, open lid and When the appliance bleeps twice, after re-set to button and cancel stir in cream mixture. Press program off at mains supply. is too thick add a little milk. Switch If consistency to your taste. Stir in sugar and adjust sweetness jam. strawberry by or chilled accompanied immediately Serve Traditional Creamy Traditional Rice Pudding times. Place rice in the rice at least four Rinse rice under running water and add cold water. bowl cooker Close lid, set to 24 min + 4 min 10 min Arborio risotto rice single cream egg 4 cold water cold tablespoons granulated granulated tablespoons the top * measured with rice measuring cup fi to lled measured with rice measuring cup fi * 2 cups* sugar or 290 g 3 cups* or 300 ml 1 4–6 Serves or 500 ml 2 cups* Preparation time: Cooking time: about QUICK RICE PROGRAM 4 prawns ontop.Sprinklewithremaininglemonzestmint. heat throughfor 3min.Serve immediately onwarmedplates withthe cooker bowl;stir.Gentlystirintheasparagus. Closelidandleave to half thelemonzest,juiceandshreddedminttorice basket andcutasparagus into2.5cmpieces.Addbutter, redpeppers, When appliancebleepstwice,after about24min,remove steaming side oruntilopaqueincolour.Remove toaplate andkeep warm. remaining olive oilinafrying pan;cookprawns for about3minoneach pepper andchoppedgarlicinabowl,addprawns andcoatwell. Heat continue cooking.Meanwhile,mixtogether2teaspoons olive oil,lemon containing theasparagus intheappliance above rice.Closelidand cooking, openlidandstirricethenplacethesteaming basket Close lid,setto Place rice,choppedonion,chicken andfish stockinricecooker bowl. Rinse riceunderrunningcoldwater toremove theexcessstarch. with pepperedprawns & LemonRice Asparagus Variation: ½ teaspoon coarselyground blackpeppercan besubstituted for lemonpepper,ifdesired. quick riceprogram and pressstart. After 15min Cooking time:about Preparation time: Serves 200 m ½ 300 g 1 tblsp 1 tsp 2 tsp 30 g 15 g king 2 1 2 tsp prawns 4 tsp 125 g 450 ml 00 g garlic clove, fi

roasted red peppers butter, cutintosmall fresh lemonjuice fi lemon olive pepper oil uncooked shelledtigeror jasmine rice fresh fi fi

4 leaves hot fi hot chicken stock onion, fi chopped (optional) (from ajar),drained and cubes chopped spears, trimmed nely shredded fresh mint nely grated lemonzest sh stock ne asparagus nely chopped 15 min + 3min 24 min nely BROWN RICE PROGRAM 5 our 25 min nely chopped nely 90 min nely chopped mint nely chopped nely nely chopped mint eggs, beaten yoghurt natural fi garlic clove, crushed garlic clove, large courgettes, courgettes, large coarsely grated chilli, green large fi ground coriander ground fi self raising fl self raising brown rice brown cold water onion, fi 6 frying oil, for ower 4 Sunfl dip: yoghurt the minty For 300 g 4 tblsp 1 black pepper ground Salt & freshly 2 1 2 tsp 1 tblsp 200 g 200 g 450 ml 1 Serves Preparation time: Cooking time: and press start. and press start. brown rice brown & Wild Rice Salad Rice & Wild Brown Brown Rinse the two types of rice under running cold water to remove excess remove to cold water types of rice under running Rinse the two bowl. Close lid, set to cooker and salt in rice water Place the rice, starch. program rice brown a preheated in and bake on a baking tray Meanwhile, spread walnuts or until toasted, about 8 min 160°C, UK gas 4 for at 180°C, fan oven all the whisking dressing by cool. Make stirring twice. Set aside to aside. ingredients together. Set empty rice 90 min, warm, after to keep When the appliance switches while still warm mix in 2 or 3 tablespoons into a large salad bowl and and then mix in all the remaining of dressing. Allow it to cool dressing or adjust seasoning. ingredients. Add a little more until required. refrigerated Keep nely nely nely 20 min 90 min nely diced nely brown basmati rice brown wild rice salt cold water chopped roughly walnuts, tomatoes, skinned, deseeded and fi chopped cucumber (unpeeled), deseeded and fi chopped and pepper, deseeded red fi dessert apple red (unpeeled), diced spring onions, sliced raisins oil olive virgin extra balsamic vinegar dry sherry fi garlic cloves, chopped as an accompaniment and press start. Meanwhile prepare the dip by combining Meanwhile prepare the dip by and press start. 8 Serves time: Preparation Cooking time: 40 g ¼ tsp 600 ml 50 g 3 7.5 cm ½ 1 3 25 g the dressing: For 2 tblsp 2 tsp 2 tsp of salt Pinch 2 250 g program Rinse rice under running cold water to remove excess starch. Place the excess starch. to remove Rinse rice under running cold water bowl. Close lid, set to in rice cooker rice, onion and water pepper. Set aside in all the ingredients in a bowl. Season with salt and fridge. 90 min, empty rice warm, after to keep When the appliance switches chopped chilli, mint, into a large salad bowl and mix with courgettes, our and then ground coriander and plenty of seasoning. Mix in the fl 10 min. Set aside for a thick batter. the eggs to make of tablespoonfuls pan, ladle heaped oil in a frying Heat 1 tablespoon 2–3 min on each side or until crisp, golden for into pan. Cook batter while cooking the rest. warm in the oven through. Keep and cooked about 24. with minty dip. Makes Serve & Courgette Pancakes Brown Rice, Chilli Brown Rice, Chilli BROWN RICE PROGRAM 6 2 tsp Serves Serves Cooking time: Preparation time: bs 2 tblsp 75 g 50 g 100 g 600 ml 250 g ¼ tsp ¼ tsp 1 cold water 6 4 as anaccompaniment as amaindishand sunfl coriander fi split inhalflengthwise whole cashews, cranberries sweetened dried 5 mmpieces apricots, choppedinto ready-to-eat dried brown basmatirice ground cinnamon ground ginger onion, fi nely choppedfresh 90 min ower oil nely chopped 15 min

Serve asavegetarian maindishortoaccompanyroastchicken. and ﬂuff witha fork. Stirintoasted cashews andchoppedcoriander. When theapplianceswitches tokeep warm,after 90min,stirtherice stirring twice.Setaside. 180°C, fan 160°C,UKGas4for 8–10minoruntilevenly goldenbrown, spread cashews onabakingtray andbake inapreheated oven at Close lid,setto onion, 600mlwater, apricotsandcranberries inricecooker bowl. Rinse riceunderrunningcoldwater toremove excessstarch. Placerice, them. Stiringingerandcinnamon;cookfor 1minstirringconstantly. Heat oilinafrying panandcookonionsuntilsoftwithoutbrowning Rice Cashew Fruited brown riceprogram andpressstart. Meanwhile, GRAINS PROGRAM 7 24 min 10 min grains program program grains water

bulgur wheat cold cumin ground cheese, diced feta vine ripened cherry tomatoes, quartered chopped chives 4 300 g 500 ml 1 tsp 200 g 200 g 4 tblsp of small basil leaves A handful oil olive virgin Extra Juice of 1 lime Serves Preparation time: cooking time: about Total Bulgur Wheat Wheat Bulgur & Chick Peas Potato with Sweet Moroccan Spiced Spiced Moroccan Place the bulgur wheat, water, ras el hanout spice, garlic and ras Place the bulgur wheat, water, bowl. Close lid, set to rice cooker oil in ½ tablespoon during cooking. Stir once and press start. in a preheated bake and nuts on a baking tray Meanwhile, spread pine until golden brown, 4–6 min or 160°C, UK Gas 4 for at 180°C, fan oven and then cut in quarters potato sweet stirring twice. Set aside. Cut 8–10 min for water in boiling slices. Cook each piece in 5 mm thick pan, cook Heat remaining oil in frying drain. or until almost tender; without browning until tender. onions and crushed garlic 25 min, stir in onions, about twice, after When the appliance bleeps to tomatoes and chick peas. Close lid and leave potatoes, sweet chopped 3–5 min. Add pine nuts and 1 tablespoon heat through for and sprinkle with remaining coriander. immediately coriander. Serve and press start. Stir once during cooking. and press start. 30 min + 5 min 25 min nely sliced nely Ras-el-hanout adds an authentic Moroccan falvour to this dish. To make your own ras-el-hanout ras-el-hanout own your make to this dish. To falvour Ras-el-hanout adds an authentic Moroccan pan heat up 2 tsp coriander seeds, 2 tsp cumin seeds, 1 tsp turmeric, 1 tsp ground in frying seeds, ½ tsp black peppercorns, ½ tsp ground seeds, ½ tsp fennel cinnamon, ½ tsp cardamom ne salt. Dry fry ginger and ¼ tsp fi nutmeg, ¼ tsp ground ground ¼ tsp ½ tsp cayenne, cloves, in a spice mill or grind with a pestle and mortar process then Cool, 2-3 minutes. for until aromatic up to a month. for container in an airtight until smooth. Store Tip: bulgur wheat cold water el hanout spice ras pine nuts (weighing potato sweet about 250 g), peeled onion, fi crushed garlic cloves, oil olive tomatoes, deseeded large and diced peas, chick can rinsed and drained coriander chopped fresh 4 grains program grains Serves Preparation time: Preparation Cooking time: about Cooking time: Place the bulgur wheat, water and cumin in rice cooker bowl. Close lid, and cumin in rice cooker Place the bulgur wheat, water set to Cherry Tomato & Cherry Tomato Feta Salad or tomatoes. Chop chives cheese and quarter Meanwhile, dice feta scissors. snip into tiny pieces using kitchen about 24 min, empty bulgur When the appliance bleeps twice, after Add the to cool completely. wheat into a large salad bowl and leave well. Toss and chopped chives. cheese, tomatoes, basil leaves feta oil and lime juice. and drizzle with a little olive 4 plates Divide between Bulghur Wheat, Bulghur Wheat, 400 ml ¾ tsp 50 g 1 1 2 tblsp 2 410 g 2 tblsp 200 g 2 GRAINS PROGRAM 8 Salt &freshly ground blackpepper 1 1½ tblsp 1½ tblsp For thedressing: Fresh mint leaves, togarnish 60 g 1 tblsp 2 15 g ½ tblsp 15 g 450 ml 280 g Total cookingtime:about Preparation time: Serves 4 fi garlic clove, olive oil red winevinegar goat’s cheese,crumbled leaves fi large leeks,thinlysliced butter olive oil snipped intothinslices dried wildmushrooms, cold water quinoa nely chopped nely shredded mint 15 min 26 min Cheese, Leeks& Quinoa withGoat’s Close lid,setto and driedmushrooms(noneedtosoakfirst) inthericecooker bowl. Rinse thequinoaunderrunningcoldwater. Placethequinoa,water mint sprigs.Drizzleover moredressingifdesired. hot orwarm,sprinkledwithcrumbled goat’scheeseandgarnishwith mint and2tablespoons dressing.Seasontotaste. Serve immediately When theappliancebleepstwice,after about26min,stirinleeks, 8–10 minuntiljusttender. Setasideandkeep warm. well blended.Heatoilandbutter inafrying pan,addleeksandcook Meanwhile make thedressing,whisktogetherallingredientsuntil cooking. Wild Mushrooms grains program andpressstart. Stirtwiceduring

OATMEAL / PORRIDGE PROGRAM 9 4 BOWLS 22 min 5 min AND porridge oats type) (not instant whole or semi-skimmed milk cold water porridge oats porridge oats type) (not instant whole or semi-skimmed milk cold water 2 BOWLS the top 2 cups* 3 cups* 2 cups* to serve milk Extra to serve Sugar, lled to measured with rice measuring cup fi * Preparation time: Preparation about Cooking time: FOR 1 cup* 2 cups* ½ cup* to serve milk Extra to serve Sugar, 2 bowls 4 bowls and press start. (2 or 4 bowls) (2 or 4 oatmeal / porridge program Place the porridge oats, milk and water in rice cooker bowl. Stir well. well. bowl. Stir in rice cooker oats, milk and water Place the porridge Close lid, set to Traditional Traditional Porridge When the appliance bleeps twice, after about 22 min, stir well and 22 min, stir well about twice, after When the appliance bleeps and your taste If desired, sprinkle with sugar to immediately. serve milk. with extra serve OATMEAL / PORRIDGE PROGRAM 10 Extra milktoserve 2–3 tblsp ½ tsp 75 g 1½ cups* 1 cup* 1 cup* Cooking time:about Preparation time: Serves * measured withricemeasuringcupfilled to the top 2 soft lightbrown sugar vanilla extract fresh blueberries cold water (35 %fat content) whipping cream (not instant type) porridge oats 5 min + 3min 22 min and serve withextra milkorcream. 3 min.Serve immediately. Ifdesired,sprinklewithsugartoyourtaste and vanilla extract andstirwell. Closelidandleave toheatthroughfor When theappliancebleepstwice,after about22min,addblueberries Close lid,setto Place theporridgeoats,creamandwater inricecooker bowl.Stirwell. Cream Porridge Blueberries & cream. Single ordoublecream can besubstituted for whipping Variation: oatmeal /porridgeprogram andpressstart. SLOW COOKING PROGRAM 11 llet) 6–8 hrs 20 min our nely chopped fresh nely chopped fresh lean pork loin (fi oil vegetable onion, chopped celery sticks, sliced 4 mm thick (about weight) 125 g prepared peeled & chopped cooking apples (such as Bramley) plain fl dry cider Dijon mustard fi leaves thyme dried sage 4 then select 6–8 hours cooking then select 6–8 hours cooking 500 g 1 tblsp 1 2 or 3 200 g 2 tblsp 300 ml 1 tblsp 2 tsp 1 tsp to garnish leaves, thyme Fresh Serves Preparation time: Cooking time: about avour use ordinary chilli powder. chilli use ordinary avour slow cooking program slow Adjust quantity of chilli powder to your taste. taste. to your powder Adjust quantity of chilli a spicier fl For Tip: con Carne con about 5 min garlic for pan; cook the onion and frying Heat oil in a up, broken and well Add mince; cook until browned or until tender. all stir in stock then add our. Gradually Mix in fl stirring occasionally. to the boil stirring continuously. Transfer remaining ingredients. Bring bowl. to rice cooker Close lid, set to time and press start. to time the appliance bleeps and it switches At the end of the cooking or in tacos rice with white Serve warm setting. Adjust seasoning. keep shells with a green salad. Chilli Chilli then select 6–8 hours cooking 6–8 hrs 15 min our slow cooking program slow ower oil ower large onion, chopped onion, large crushed garlic cloves, lean minced beef plain fl beef stock tomatoes chopped can tomato purée sugar soft brown mild chilli powder cumin ground coriander ground beans, kidney red can rinsed and drained sunfl 4 time and press start. time and press start. to At the end of the cooking time the appliance bleeps and it switches fresh a few garnished with setting. Adjust seasoning. Serve warm keep leaves. thyme Casserole oil in a Heat fat. Cut pork into 2.5 cm cubes and trim off any excess bowl. to rice cooker pork until browned. Transfer pan and fry frying about for Add onion, celery and apple to the pan and cook stir in cider. Gradually our and mix well. 5 min or until soft. Add fl Bring to the boil stirring and sage. chopped thyme Add mustard, bowl. to rice cooker continuously. Transfer Close lid, set to Normandy Pork Normandy Pork 1 2 500 g 2 tblsp 100 ml 400 g 3 tblsp 1½ tsp 2 tsp 1 tsp 1 tsp 400 g black pepper ground Salt and freshly Cooking time: about Cooking time: Serves time: Preparation 1 tblsp SLOW COOKING PROGRAM 12 2 tbsp Cooking time:about Preparation time: Serves to garnish Finely choppedfresh parsley, Salt andfreshly ground blackpepper 150 g 12 1 2 1 1 tblsp 1 tblsp 150 ml 150 ml 2 tblsp 1 75 g 500 g 4 sunfl halved chestnut mushrooms, pearl onions,peeled small sizeshallotsor small driedbay leaf sprigs fresh thyme fi garlic clove, tomato purée brandy (optional) beef stock red Burgundy wine plain fl onion, thinlysliced bacon, cutin2cmpieces thick cutsmoked streaky in 3cmcubes beef braising steak, nely chopped ower oil our 20 min 7–9 hrs sprinkled withchoppedfresh parsley. bay leafbefore servingandadjustseasoning.Serve withnewpotatoes bleeps andswitches tokeep warmsetting.Adjustseasoning.Remove stirring occasionally. Attheendofcookingtimeappliance little water toform apaste, stirthisinandleave tocook15–30min, looks toothin.To thicken add1tablespoon ofcornflour mixedwitha About 30minbefore theendofcookingtimecheckifsauce time andpressstart. Close lid,setto mushrooms. stirring continuously.Transfer toricecooker bowl.Stirinshallotsand Add choppedgarlic,thyme, bayleafandseasoning.Bring totheboil wine, stock,brandy andtomatopurée;mixuntilwell blended. Return meattopan,sprinkleover flour andmixwell. Gradually stirin and cookslicedonioninpanjuicesfor about5minoruntilsoft. Transfer toaplate andsetaside.Heatremainingoil,ifrequired, Heat 1tablespoon oilinafrying pan;brownthebeefandbacon. Ragout Beef then drain andtheskinswillslipoff. and pourover boiling water. Leave for afew minutes, To peelshallotsorpearlonionseasily, placeinabowl Tip: slow cookingprogram thenselect7–9hourscooking SLOW COOKING PROGRAM 13 5–7 hrs 20 min our vegetable oil vegetable breasts, chicken skinned and boned onion, chopped cut in 1 cm dice carrots, sticks celery, cut in 1 cm thick slices plain fl chicken stock chicken tomato purée dried mixed herbs 4 1 tblsp 4 1 2 2 2 tblsp 350 ml 2 tblsp 1 tsp Serves time: Preparation about Cooking time: then select 5–7 hours cooking then select 5–7 hours cooking slow cooking program slow time and press start. time and press start. of the cooking time check if the sauce the end About 30 min before our mixed with a of cornfl add 1 tablespoon thicken looks too thin. To to cook 15–30 min stir this in and leave a paste, to form little water appliance At the end of the cooking time the stirring occasionally. setting. Adjust seasoning before warm to keep bleeps and switches serving. Heat the oil in a large frying pan and brown the chicken on all sides. the chicken pan and brown in a large frying Heat the oil to frying and celery Add onion, carrots bowl. to rice cooker Transfer and mix well. our min or until soft. Add fl about 5 pan and cook for Bring to the boil stir in stock. Add tomato purée and herbs. Gradually bowl. to rice cooker stirring continuously. Transfer Close lid, set to Farmhouse Farmhouse Casserole Chicken STEAMING PROGRAM 14 100 g bs 2 tblsp Freshly ground blackpepper 1 1 2 tsp 650 ml 2 x400g 2 or3 1 1 tblsp Cooking time: Preparation time: Serves 4 fresh Parmesan shavings fi large sprigfresh thyme dried bay leaf sugar chicken stock vegetable bouillonor natural juice(undrained) cans chopped tomatoesin garlic cloves, crushed large onion,chopped olive oil nely shredded fresh basil 5 min. the cookingtime.Spoonsomesoup over thetopofdumplings.Closelidand cookfor about stir untiljustmixed. Addheapedtablespoonfuls tothericecooker bowl 5minbefore theendof 25 gfinely grated Parmesan, 1lightlybeaten eggwhite, saltandpepper.Add75gplainfl To make Parmesan Dumplingscombine100gfull fat softcream cheeseorricotta cheese, Variation: 25 min 15 min bread. garnish withParmesan shavings. Serve accompaniedby foccacia Ladle intowarmedbowls.Sprinklewithshreddedbasilleaves and Remove bayleafandthyme. Adjustseasoning. consistency istoothincontinuecookingfor anadditional5–10min. Close thelid,setto and thyme. cooker bowl.Addthecanned choppedtomatoes, stock,sugar,bayleaf 5 minoruntilsoft.Remove steaming basket andtransfer oniontorice Heat oilinafrying pan;cookonionandcrushedgarlicfor about Basil Soup Tuscan Tomato & steaming program andcookfor 25min.Ifthe our, STEAMING PROGRAM 15 15–20 min 15 min at leaf parsley beans, trimmed ne green nely grated nely olive oil olive onion, chopped crushed garlic clove, fi courgettes (unpeeled), courgettes trimmed bouillon or hot vegetable stock vegetable short cut macaroni beans cannellini can weight), (175 g drained rinsed and drained basil made green ready pesto Parmesan, fresh fi 6 ½ tblsp ½ 1 100 g 200 g 850 ml 50 g 300 g 2 tblsp black pepper ground Salt and freshly chopped fl Finely 45 g Serves Preparation time: Cooking time: about and cook for 20–25 min or until the salmon is 20–25 min or and cook for Tip: so llets about 4 cm wide width salmon fi Choose narrow basket. in the steamer t easily fi they Yakitori Yakitori Ribbons with Vegetable dish. Mix all the marinade ingredients Place the salmon in a shallow hours 4–6 for to marinate Leave the salmon. together and pour over lengthways into long Cut the carrots and courgette in the refrigerator. peeler, but do not use the inner part of thin ribbons using a vegetable top with the basket; with seeds. Add salmon to steaming the courgette ribbons. vegetable mark. 2 cup level bowl up to the into the rice cooker cold water Pour to bowl. Close the lid, set in rice cooker basket Place steaming program steaming to your taste. cooked the vegetable accompanied by salmon on warmed plates Serve parsley ribbons. Sprinkle with chopped Salmon Salmon and cook for about 15–20 min and cook for 10 min steaming program steaming llet pieces (about 20–25 min sh stock sh nely chopped fresh fresh nely chopped parsley sauce light soy fi wine dry white dry sherry crushed garlic clove, salmon fi 120g), skinned peeled carrots, unpeeled courgette, large fi 4 Heat oil in a frying pan; cook onion and crushed garlic for about 5 min for pan; cook onion and crushed garlic Heat oil in a frying lengthways or until soft. Cut green bean in 2 cm pieces. Cut courgette into 1 cm thick slices. Remove then cut widthways in quarters; Add hot bowl. to rice cooker vegetables and transfer basket steaming beans. and cannellini stock, macaroni Close the lid, set to Vegetable & Vegetable Macaroni Soup Italian Green or until macaroni and vegetables are cooked. Stir in pesto. Adjust are cooked. and vegetables or until macaroni seasoning. and a mound into warmed bowls. Sprinkle with chopped parsley Ladle accompanied with slices of parmesan in the centre. Serve of grated ciabatta. For the yakitori marinade: the yakitori For 5 tblsp 5 tblsp 5 tblsp 3 tblsp 1 4 2 1 1 tblsp Cooking time: Cooking time: Serves time: Preparation STEAMING PROGRAM 16 1 tblsp 40 g 125 g 1 125 g 350 g Cooking time:about Preparation time: Serves 4 fi butter sugar snappeas cut in5mmthickslices large carrot, baby sweetcorn washed small sizenewpotatoes nely choppedfresh mint 10 min 35 min hot glazeover thevegetables. Serve immediately. Gently meltthebutter inasaucepan.Addthechoppedmintandpour variety andtheirsize. 15–20 min.Theexactcookingtimeofthepotatoes willdependonthe Then addtherestofvegetables ontopandcookfor additonal Close thelid,setto the ricecooker. Place thepreparednewpotatoes inthesteaming basket andputin Pour coldwater intothericecooker bowluptothe2cuplevel mark. Vegetables Medley ofSummer steaming program andcookpotatoes for 15min. STEAMING PROGRAM 17 t in steaming 10 min our 25–30 min diameter ramekin dishes ramekin diameter fi (check they with lid closed) basket plain chocolate (minimum plain chocolate 70% cocoa solids), broken into pieces butter unsalted eggs, beaten sugar caster plain fl 4 Extra butter, for greasing for butter, Extra 4 x 8 cm 100 g 50 g 2 100 g 65 g Serves Preparation time: Cooking time: and cook for about 25–30 min about 25–30 min and cook for steaming program steaming Tip: use half milk taste, chocolate a less intense For and half plain chocolate. chocolate Pour cold water into the rice cooker bowl up to the 2 cup level mark mark bowl up to the 2 cup level into the rice cooker water cold Pour in a bowl over butter and Melt the chocolate basket. t steaming and fi in eggs, sugar to cool slightly. Beat Leave a pan of simmering water. mixer. Pour combined using an electric hand until well our fl and sieved foil. each one with greased Cover greased ramekins. mixture into 4 well basket. Place in steaming Close lid, set to Extremely Chocolatey Chocolatey Extremely Puddings in the centre. gooey and still molten until set on the outside but the centres are set. If desired, cook longer until at mains supply. off rice cooker time, switch At the end of the cooking on fraiche of whipped cream or crème puddings with a spoonful Serve cream. ice vanilla top or accompanied by DESSERT PROGRAM 18 190 g 3 135 g 135 g Cooking time: Preparation time: Serves 0g Decorate withglacécherries 50 g ½ jar Vegetable oil,for greasing ¾ tsp 1 tblsp 8 self raising fl eggs caster sugar (do notsubstitute butter) soft tubmargarine coconut unsweetened desiccated seedless raspberry jam strawberry jamor vanilla extract milk 40–45 min 20 min our bowl andcloselid.Setto Brush insideofricecooker bowlwithoil;addcake mixture.Replace thoroughly mixed. bowl. Beattogetherusingelectrichandmixeruntilsmoothand Place margarine,sugar,eggs,flour, milkandvanilla extract inamixing Sponge Coconut Jam Decorate withhalved glacécherries. strawberry jam.Brushtopwithmelted jamandsprinkleover coconut. 4 heapedtablespoons jaminasaucepanuntilrunny,sieve ifusing Split cake inhalfwithasharpknife. Fill with alayer of jam.Melt let stand 2min.Invert cake ontoacoolingrack. Cool completely. supply. Usingoven gloves immediately remove bowlfrom ricecooker; (cake maylookalittlewet andpaleontop).Switch offatmains or untilawoodencocktail stickinserted inthecentrecomesoutclean jam sauce. For Jam SpongePudding serve thespongewarm witha Variation: dessert program andcook40–45min DESSERT PROGRAM 19 our 30 min 30–35 min baking powder extract vanilla jar luxury lemon curd mascarpone soft tub margarine soft tub margarine butter) (do not substitute sugar caster eggs, beaten fl self raising 8 ; cook 40–45 min or until ; cook 40–45 min or until ground almonds ground 25 g ½ tsp ¼ tsp About 2 tsp milk greasing oil, for Vegetable 325 g 375 g Lemon jelly slices, to decorate to decorate leaves, mint Fresh 110 g 110 g 2 100 g Serves Preparation time: Cooking time: dessert program Variation: stir 75 g milk Chip Pudding Chocolate make To as directed Bake mixture. chips into cake chocolate sauce. with hot chocolate warm serve above, ; cook for 30–35 min or ; cook for Cake Rich Chocolate Chocolate Rich Place margarine, sugar, eggs, fl our and vanilla extract in a mixing bowl. in a mixing extract our and vanilla sugar, eggs, fl Place margarine, mixer until smooth and thoroughly mixed. Beat using electric hand mixture until well together; stir into cake Blend cocoa and water combined. mixture. Replace with oil; add cake bowl Brush inside of rice cooker bowl and close lid. Set to may comes out clean (cake in centre stick inserted a wooden cocktail gloves off at mains supply. Using oven on top). Switch look a little wet 2 min. Invert for let stand rice cooker; bowl from remove immediately completely. Cool rack. onto a cooling cake pieces and melt in a bowl with into break chocolate icing, make To to cool slightly; stir in Leave a pan of simmering water. over butter at time, icing sugar 2 tablespoons Add extract. cream and vanilla the icing is too thin beating until stiff using an electric hand mixer. If icing in over Spread on plate. add some more icing sugar. Place cake a few Leave decorations. chocolate with white Top a swirly pattern. to set. minutes dessert program our 25 min 40–45 min Variation: mango coulis as a dessert. with ready-made Serve vanilla extract vanilla cocoa water 65% cocoa solids) soft tub margarine soft tub margarine butter) (do not substitute sugar caster eggs fl self raising cream or soured 8 (75 ml) double cream (at least chocolate plain icing sugar, sifted vanilla extract vanilla butter 5 tblsp 20 g 3 tblsp greasing oil, for Vegetable icing: the chocolate For 115 g 50 g ½ tsp 200 g (stars, decorations chocolate White buttons or curls) 125 g 3 150 g ½ tsp 125 g Serves Preparation time: Preparation Cooking time: Cooking time: until a wooden cocktail stick inserted in centre comes out clean stick inserted until a wooden cocktail off at mains and pale on top). Switch may look a little wet (cake rice cooker; bowl from remove immediately gloves supply. Using oven completely. Cool cooling rack. onto a cake 2 min. Invert for let stand lemon curd until smooth. Split with 8 tablespoons Beat mascarpone Fill with 4 heaped Place base on plate. in half with a sharp knife. cake top Cover mascarpone. avoured lemon curd and half the fl tablespoons with lemon Decorate in a swirly pattern. with remaining mascarpone 15 min or until for Chill in refrigerator jelly slices and mint leaves. on the day it is made. is best eaten required. This cake Mascarpone Cake Mascarpone our, ground almonds, In a mixing bowl beat margarine, sugar, eggs, fl cient milk using an electric and suffi extract baking powder and vanilla a dropping consistency. hand mixer to make mixture. Replace bowl with oil; add cake Brush inside of rice cooker bowl and close lid. Set to Creamy Lemon Creamy Lemon Notes

8 in 1 cooker • 03 80 56 28 11 06/2011 NC00024907 • marketing-design-communication JPM & Associés 8 programs to perfectly cook all your favourite dishes