Russell Hobbs Cook@Home 21850-56 Mode D'emploi page 13

, If you do not have any cooked lamb, you may use raw lamb, with the slow cook program
instead of the stew program, then carry on from the dumplings moment.
steamed artichoke
garlic, peeled and chopped
1 c
sprigs of herbs (tarragon, mint, parsley, thyme) 1
Slice the lemon. Cut the stem flush with the bottom of each artichoke. Cut the top quarter off
each artichoke. Discard any damaged leaves. Rub the cut surfaces with a slice of lemon. Put the
lemon slices in the basket. Add the sprigs of herbs. Add the garlic. Put the artichoke on top. Fill
with water to the 2 level on the scale on the left, inside the bowl. Put the basket on top of the
bowl. Close the lid. Select S on the menu, and press v. The artichokes are cooked when the
outer leaves can be removed easily. Serve warm or cold with a vinaigrette. Amazing!
pearl barley and borlotti bean one-pot meal
olive oil
1 T
pearl barley
175 g
chopped tomatoes
1J
vegetable stock
1000m
dry red wine
125m
to serve:
hot chilli oil (optional)
Open the lid. Select S on the menu, and press v. Add the stock. Bring to the boil, stirring.
Simmer for 10 minutes. Transfer the stock to a jug. Add the oil. Add the onion and sauté till soft.
Add the wine and cook for a few minutes. Add the pearl barley, and stir till it begins to take on
the colour of the wine. Drain the beans and add them. Add the tomatoes. Add the stock. Press
w twice to stop the program. Close the lid. Select j. 30 minutes before cooking ends, open the
lid. Check the amount of liquid in the bowl. Add 150ml of hot water if necessary. Close the lid.
Wait till the program ends. Serve with fresh crusty bread and a splash of hot chilli oil.
syrup sponge pudding
butter
115 g
caster sugar
100g
self raising flour
175 g
golden syrup
4 T
Beat the eggs in a bowl. Cream the butter and sugar in a bowl. Gradually add the eggs, then the
vanilla, then the flour. Stir in the milk. Grease a 1200ml oven-proof bowl. Put the syrup in the
bottom of the oven-proof bowl and put the mixture on top. Cover with baking parchment then
with foil, and tie the top with string. Open the lid. Put the oven-proof bowl inside the bowl in
the appliance. Add enough boiling water into the bowl in the appliance to reach 3cm below the
top of the oven-proof bowl. Close the lid. Select S on the menu. Set the cooking time to 1 hour
30 minutes. Press the v button. Wait till the program ends. Invert on to a dish and serve warm.
This is a great pudding any time of the year!!
white loaf
golden syrup
1 T
milk
320m
strong white bread flour
500g
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. Transfer the milk to a jug. Press w twice to stop the program. Let the milk
cool to between 37°C and 45°C. Melt the butter in a pan over a low heat. Mix the flour and salt In
a bowl. Add the yeast, butter, and syrup. Add the milk and knead into a ball. If the mix is very
sticky, add a little extra flour.. Cover and leave in a warm place for 10 minutes. Knead again. Cover
and leave in a warm place for 10 minutes. Open the lid. Select n on the menu, and press v.
globe artichokes
2
lemon
borlotti beans
1J
onion, finely chopped
1
1 T tomato purée
2 h parsley (chopped)
salt and pepper
2 e
¼ t vanilla essence
2 T milk
1 T butter
dried yeast
1S
1t salt
13
S steam
j stew
S steam
n bread
[