Russell Hobbs Cook@Home 21850-56 Mode D'emploi page 11

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
milk
1200m
flavour option
frozen mixed summer berries
50g
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
braising beef
450g
garlic, peeled and chopped
3 c
ground cumin
2 T
cayenne pepper
1 T
smoked paprika/chipotle powder
1 T
green pepper
1
salt
1 T
basil leaves, roughly chopped
1h
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
garlic, peeled and chopped
2 c
red pepper, deseeded and chopped
1
chopped tomatoes
2
ground ginger
1t
cinnamon stick
1
white wine
120m
fish stock
120m
fish (cod/haddock/salmon)
675 g
small bunch coriander, chopped
1
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
chicken stock
1150m
split peas
225 g
celery, chopped
1 L
thyme, finely chopped
1 T
ham hock
1
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.
100m yoghurt
1 T honey
1 T olive oil
onions, chopped
2
2 T chilli powder
2 T tomato sauce
tomatoes
2J
1 l bayleaf
1t black pepper
kidney beans
1J
onion, chopped
1
2 L celery, chopped
1t ground cumin
1t turmeric
1 T harissa paste
1t tomato purée
lemon
1
1h green olives
salt and pepper
onion, finely chopped
1
carrot, chopped
1
2 c garlic (crushed)
1 l bayleaf
black pepper
11
g yoghurt
j stew
R fish
i slow cook
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