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 n bread
1P soda bread mix butter
3 5 0m water
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 m porridge/risotto
2G oatmeal water
1 ¼t salt 2t sugar
to serve:
dark brown sugar milk / single cream
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 m porridge/risotto
½G rolled oats water
1 20m milk 3T desiccated coconut
1t ground cinnamon
to serve:
golden syrup nibbed almonds
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 m porridge/risotto
4 0 0g beetroot 2T olive oil
2 50g arborio/risotto rice 1 onion, finely chopped
2 50m white wine 2c garlic, peeled and chopped
9 0 0m vegetable stock / chicken stock 1t thyme, finely chopped
to finish:
1 0 0m yoghurt 1T parsley (chopped)
1T butter
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.
