Open the lid. Add the milk. Select on the menu, and press . Let the milk heat till it begins to
bubble at the edges. Transfer the milk to a jug. Press 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 our 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 our.. 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 on the menu, and press .
Open the lid. Select on the menu, and press . 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
twice to stop the program. Close the lid. Select . 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.
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.
Slice the lemon. Cut the stem ush with the bottom of each artichoke. Cut the top quarter o
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 on the menu, and press . The artichokes are cooked when the
outer leaves can be removed easily. Serve warm or cold with a vinaigrette. Amazing!
steam
steamed artichoke
garlic, peeled and chopped
sprigs of herbs (tarragon, mint, parsley, thyme)
globe artichokes
lemon
pearl barley and borlotti bean one-pot meal
stew
olive oil
pearl barley
chopped tomatoes
vegetable stock
dry red wine
borlotti beans
onion, nely chopped
tomato purée
parsley (chopped)
salt and pepper
to serve:
hot chilli oil (optional)
syrup sponge pudding
butter
caster sugar
self raising our
golden syrup
steam
vanilla essence
milk
Beat the eggs in a bowl. Cream the butter and sugar in a bowl. Gradually add the eggs, then the
vanilla, then the our. 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 on the menu. Set the cooking time to 1 hour
30 minutes. Press the 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
bread
golden syrup
milk
strong white bread our
butter
dried yeast
salt
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