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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 g yoghurt
1 20 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.
fiery NY beef chilli j stew
45 0g braising beef 1T olive oil
3c garlic, peeled and chopped 2 onions, chopped
2T ground cumin 2T chilli powder
1T cayenne pepper 2T tomato sauce
1T smoked paprika/chipotle powder 2J tomatoes
1 green pepper 1l bayleaf
1T salt 1t black pepper
1h basil leaves, roughly chopped 1J kidney beans
Open the lid. Add the oil. Select S on the menu, and press v. Chop the beef, tomatoes and
pepper into bite sized chunks. Brown the meat, then remove it. Add the onions, garlic and all the
herbs. Cook till the onions soften. Add the meat. Reserve the beans. Add the remaining
ingredients. Press w twice to stop the program. Close the lid. Select j. Add the beans 30
minutes before cooking ends. If the meat is still a little tough at the end of the program, add a
cup of water, and run the meat program for an additional 30 minutes
Moroccan fish tagine R fish
2c garlic, peeled and chopped 1 onion, chopped
1 red pepper, deseeded and chopped 2L celery, chopped
2 chopped tomatoes 1t ground cumin
1t ground ginger 1t turmeric
1 cinnamon stick 1T harissa paste
1 20m white wine 1t tomato purée
1 20m fish stock 1 lemon
6 75g fish (cod/haddock/salmon) 1h green olives
1 small bunch coriander, chopped salt and pepper
Reserve the coriander. Open the lid. Add the remaining ingredients. Close the lid. Select R on
the menu, and press v. Cook till the fish becomes flaky (40-60 minutes). Press w twice to stop the
program. Add the coriander. Adjust the seasoning and serve. This would be great with couscous.
split pea and ham hock soup i slow cook
1 15 0m chicken stock 1 onion, finely chopped
225g split peas 1 carrot, chopped
1L celery, chopped 2c garlic (crushed)
1T thyme, finely chopped 1l bayleaf
1 ham hock black pepper
Open the lid. Add the stock. Select S on the menu, and press v. Bring to the boil, stirring.
Simmer for 10 minutes. Add the remaining ingredients. Press w twice to stop the program.
