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Crock Pot CRC029 Manual

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RECIPES
360g pasta spirals or macaroni
30g butter
30g plain flour
1 garlic clove, finely chopped
5g English mustard powder
250g grated mature cheddar
Seasoning
MAC ‘N’ CHEESE - Serves 4-6 - Cooking time: 30 mins
Place 1.5 litres of water into the rice cooker inner bowl, add some salt and switch to the steam mode, cover with the lid and
allow water to reach boiling point.
Add the pasta, stir to separate and cook for approx 8-10 minutes until Al Dente. Do not cover with the lid.
Drain the pasta well and refresh under cold water.
Wipe out the inner bowl with a little kitchen paper. Add the butter to the bowl and switch the rice cooker to the sauté mode.
Allow the butter to melt and then stir in the garlic.
Add the flour and mustard powder and stir well. Begin adding the milk, beating well between additions, allowing the sauce to
thicken. Season and switch the rice cooker to the Keep Warm mode. Stir in the majority of the grated cheese and the pasta.
Pour the sauce and pasta into an ovenproof dish and sprinkle over the remaining cheese. Brown under a hot grill until the
cheese is melted, golden and bubbling.
Serve dusted with freshly grated parmesan and a crisp green salad.
1 onion, diced
15ml vegetable oil
50g butter
1 litre hot vegetable stock
40g mixed dried mushrooms, (reconstituted in 300ml of
boiling water)
2 large cloves of garlic, finely chopped
200g chestnut mushrooms, wiped and sliced
200ml dry white wine (optional)
350g Arborio rice
Zest of 1 lemon
100g grated parmesan cheese
Chopped parsley
WILD MUSHROOM RISOTTO - Serves 4 - Cooking time: 30 mins
Switch your Rice Cooker to the Sauté mode and allow it to heat for approx. 1 minute. Add the oil and 25g butter to your Rice
Cooker bowl, allow it to melt then add the onion. Sauté for 2-3 minutes until softened. Add the garlic and cook for a few
more seconds. Add the rice and stir well to coat the grains in the onion mixture. Add the sliced mushrooms and wine and
allow to cook for a few minutes until the wine has reduced slightly. Add the dried mushrooms and the hot vegetable stock.
Stir well.
Cook for approximately 20 - 25 minutes, stirring regularly. Add in some of the mushroom liquid, if required. Sir in the
remaining 25g butter, parmesan cheese, lemon zest and parsley. Serve immediately.
… 9 …


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