Russell Hobbs Cook@Home 21850-56 Mode D'emploi page 14

Close the lid. 30 minutes before cooking ends, open the lid. Turn the bread over. This will help to
give the top of the loaf a little colour and a crunch. Wait till the program ends. Serve with
lashings of butter.
soda bread
soda bread mix
1P
water
350m
Open the lid. Grease the bowl with butter. Select n on the menu. Close the lid. Set the cooking
time to 2 hours 15 minutes. Press the v button. Leave it to warm up. Put the soda bread mix into
a bowl. Add the water. Mix by hand into a ball.. Open the lid. Put the dough into the bowl. Divide
the dough into quarters with a plastic spatula. Close the lid. 30 minutes before cooking ends,
open the lid. Turn the bread over. This will help to give the top of the loaf a little colour and a
crunch. Wait till the program ends. Cool on a wire rack. Serve with salted butter on its own or
with a meal.
porridge
oatmeal
2 G
salt
1¼ t
to serve:
dark brown sugar
Open the lid. Add the oatmeal, salt, and sugar. Fill with water to the 1½ level on the scale on the
right, inside the bowl. Close the lid. Select m on the menu, and press v. Wait till the program
ends. Serve with milk or cream. Sprinkle with dark brown sugar. If you wish, you may add
chopped dried apricots or halved prunes (without stones) 15 minutes before the end of the
cooking time. Left over porridge may be kept in the fridge for up to 2 days, then reheated.
nutty porridge
rolled oats
½ G
milk
120m
ground cinnamon
1t
to serve:
golden syrup
Open the lid. Add the oats, cinnamon, coconut and milk. Fill with water to the ½ level on the
scale on the right, inside the bowl. Close the lid. Select m on the menu, and press v. Wait till
the program ends. Drizzle golden syrup and sprinkle nibbed almonds on top.
multi-cooker beetroot risotto
beetroot
400g
arborio/risotto rice
250g
white wine
250m
vegetable stock / chicken stock
900m
to finish:
yoghurt
100m
butter
1 T
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. Press w twice to stop the program. Select m
on the menu, and press v. Leave it to warm up. Peel the beetroot, and cut into 1cm cubes. Put
the beetroot, garlic, and onion in the bowl. Cook till the onions soften. Stir in the rice. Close the
lid and cook for 3-4 minutes. Open the lid. Stir in the wine. Close the lid and cook for 3-4
minutes. Open the lid. Add the thyme. Add the stock. Close the lid. Wait till the program ends.
Check the rice – it should have a slight bite, but should not be hard . If not quite done, add a
little water and cook for a few minutes more. Stir in the butter – this gives the risotto its shine.
Serve with a dollop of the yoghurt and sprinkle with parsley. This is a really good as a starter or
as a light lunch.
butter
water
2 t sugar
milk / single cream
water
3 T desiccated coconut
nibbed almonds
2 T olive oil
onion, finely chopped
1
2 c garlic, peeled and chopped
1t thyme, finely chopped
1 T parsley (chopped)
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n bread
m porridge/risotto
m porridge/risotto
m porridge/risotto