12
CHOCOLATE BROWNIE CAKE CAKE o
1 70g unsalted butter 3 E
3 4 0g sugar 1t vanilla essence
1 70g cocoa powder 1p salt
1 1 0g milk chocolate drops 75g plain flour
to serve:
vanilla ice cream (optional)
Melt the butter in a pan over a low heat. Line the bowl with buttered foil. Whisk the melted butter, sugar,
cocoa powder, flour, eggs, vanilla and salt in a dish. Fold in the chocolate drops. Put the batter into the foil
inside the bowl. Close the lid. Select o on the menu. Set the cooking time to 1 hour 30 minutes. Press the
v button. The cake should be firm round the edges and slightly gooey in the centre. Serve the cake warm,
topped with ice cream.
IRISH STEW WITH GOATS CHEESE DUMPLINGS STEW i
for the stew:
1. 8k lamb shoulder (cooked) 1T olive oil
2 5 0g streaky bacon 3c garlic (crushed)
95 0m lamb stock salt and pepper
1 large onion, chopped 2 carrots, chopped
2L celery, chopped 2s rosemary, chopped
2T tomato purée 1T cornflour
for the dumplings:
1 0 0g self raising flour 1t baking powder
5 0g suet 1t salt
75m water 1t dried parsley
4 0g goat’s cheese (soft) 1t dried thyme
1t dried marjoram 1t black pepper
for the stew:
Remove the meat from the bone. Cut the meat and bacon into bite-sized chunks. 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 meat, garlic, herbs and other
vegetables, and cook for 5 minutes. Add the stock. Add the tomato purée. Press w twice to stop the
program. Close the lid. Select j.
for the dumplings:
Mix all the ingredients by hand. Divide the mixture into 6 balls. Rest for 20 minutes.
to finish:
Make a smooth paste with the cornflower and a little water in a cup. 30 minutes before cooking ends,
open the lid. Stir the paste into the stew. Add the dumplings. Close the lid. Wait till the program ends, then
serve. A fabulous bowl of comfort food!
• 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 STEAM h
1c garlic, peeled and chopped 2 globe artichokes
sprigs of herbs (tarragon, mint, parsley, thyme) 1 lemon
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!
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