13
PEARL BARLEY AND BORLOTTI BEAN ONEPOT MEAL STEW i
1T olive oil 1J borlotti beans
1 7 5g pearl barley 1 onion, finely chopped
1J chopped tomatoes 1T tomato purée
1000m vegetable stock 2h parsley (chopped)
125m dry red wine salt and pepper
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 STEAM h
1 1 5g butter 2 e
1 0 0g caster sugar ¼t vanilla essence
1 7 5g self raising flour 2T milk
4T golden syrup
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 BREAD n
1T golden syrup 1T butter
32 0m milk 1S dried yeast
5 0 0g strong white bread flour 1t salt
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.
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 BREAD n
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.
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