HEALTHY COOKING MADE EASY

Transcription

1 HEALTHY COOKING MADE EASY RECIPES

2 Chorizo and seafood Paella cloves 00g tsp 50g 600ml 00g 300g 3 tbsp Leek, chopped Garlic, chopped & peeled Red pepper, quartered Chorizo, skinless, chopped Ground turmeric Bomba paella rice Fish stock cube Boiling water Frozen peas (defrosted) Frozen seafood mix (defrosted) Parsley Seasoning, to taste Attach the processing blade to the bowl. Add the leek, garlic and pepper to the bowl and chop for 5 seconds using the chop function. 3 Replace the processing blade with the stirring paddle and select the one pot programme. 4 Add the chorizo and turmeric to the bowl and press the start/pause button to begin cooking. Adjust the speed to 3. 5 Once this stage has finished, add the rice to the bowl and press the start/pause button to continue cooking. Adjust the time to 3 minutes. 6 Add the stock cube, water and seasoning to the bowl and press the start pause/button to continue cooking. Adjust the time to 5 minutes. 7 Add the peas and seafood stir speed to the bowl and press the start/pause button to continue cooking. Adjust the time to 5 minutes and the speed to. 8 Once the machine has finished cooking, Place onto a serving plate and top with chopped fresh parsley. Quick Chicken Bhuna 800g 3 cloves Piece tsp tsp tsp tsp tsp tsp tsp tsp 00g Oil Chicken, cubed Onion, peeled & quartered Garlic, peeled Root ginger, peeled Cumin seeds Black onion, quartered Coriander seeds Curry masala Chilli powder Garam masala Coriander Paprika Bay leaves Tomato paste Cherry tomatoes, halved Fresh coriander, finely chopped Fresh mint, finely chopped Seasoning, to taste Attach the processing blade to the machine. Add the onion, garlic and ginger to the bowl and chop for 5 seconds using the chop function. 3 Add the chicken to the bowl along with the oil, spices and tomato purèe press the start/pause button to begin cooking. Adjust the time to 0 minutes. 4 When this stage is finished add the rest of the ingredients (except the garnish) into the bowl and press the start/pause button to continue cooking. Adjust the time to 0 minutes. 5 Once this stage is finished, check that the chicken is cooked, if not cooked then cook for a few more minutes. 6 Once complete stir in the garnish and serve with some boiled rice.

3 Bolognese sauce tbsp 400g 00g 4 tbsp Red Onion, peeled and quartered Celery, chopped stick Carrot Garlic clove, peeled Vegetable oil Tomato puree Lean mince beef Chopped tomatoes Milk Bay leaf Salt and pepper to taste Attach the processing blade to the bowl. Peel the onion, carrot and garlic and chop into cubes along with the celery. Add to the bowl and fit the lid. Press and hold down the chop function for 5 seconds. Remove the lid and replace the processing blade with the stirring paddle. 3 Press the Soup/ Sauce button. Add the oil and tomato puree to the bowl, scrape down the sides using the spatula and fit the lid. Press the start/ pause button to start cooking. 4 Once this stage has finished it will automatically switch into the keep warm cycle for 30 minutes. To stop the keep warm cycle press the start/pause button and the unit will pause. Add the minced beef, tomatoes, milk and bay leaf to the bowl. 5 Once the machine has finished it will automatically switch into the keep warm cycle, this time press the cancel button to stop cooking. Serve with cooked spaghetti. TOMATO SOUP stick clove tbsp tsp tsp medium cube 400ml 400g 50g to taste tbsp tbsp Onion, peeled and quartered Celery, quartered Leek, quartered Garlic Carrot, peeled and quartered Oil Tomato purée Dried thyme Dried parsley Potato, peeled and cubed Vegetable stock Hot Tinned tomatoes Double cream Seasoning White wine vinegar Sugar Attach the processing blade to the bowl. Add the onion, celery, leek, garlic and carrot to the bowl and chop for 5 seconds using the chop function. 3 Select the soup/sauce function. 4 Add the oil, tomato puree and dried herbs to the bowl and then press the start/pause button to begin cooking. 5 After this stage has finished add the potatoes, stock cube, water, tomatoes, double cream and seasoning to the bowl and press the start/ pause button to continue. 6 After this stage has finished, add the white wine vinegar and the sugar to the bowl and press and hold the chop function for minutes. Adjust the seasoning if necessary. 7 Place into serving bowls and serve with a dollop of crème fraiche.

4 Mushroom Risotto 50g 750ml small cloves 0 360g knobs tbsp To taste tsp Dried mushrooms Hot Onion, peeled and quartered Garlic, peeled Button mushrooms, sliced Vegetable oil Arborio rice Chicken stock cube Butter Wine Seasoning Tarragon Parmesan cheese, grated Place the mushrooms into a heat-proof bowl. Pour 750mL of freshly boiled water over the mushrooms and leave to infuse for 30 minutes. Drain the mushrooms (remember to keep the infused water), and place into the bowl. 3 Attach the processing blade to the bowl. Add the onion and garlic to the bowl and chop for 5 seconds using the chop function. 4 Replace the processing blade with the stirring paddle. Add the sliced mushrooms to the bowl and select the one pot programme. 5 Add the oil to the bowl and press the start/pause button to begin cooking. Adjust the time to 5 minutes. 6 Add the rice and wine the bowl and press the start/pause button to continue cooking. Adjust the time to 5 minutes. 7 Add the chicken stock cube to mushroom infused water and add to the bowl. Press the start/pause button to continue cooking. Adjust the time to -3 minutes depending upon your taste. 8 Chop the tarragon and add to the bowl with the Parmesan and butter, giving it a quick stir. Check the seasoning and adjust if needed. 9 Place onto serving dishes and top with the grated cheese. Guacamole 6 ¼ clove bunch tbsp ½ Cherry tomatoes, halved Red onion, peeled & quartered Garlic, peeled Green chilli, chopped Coriander Very ripe avocados, peeled Extra virgin olive oil Lime juice Attach the processing blade to the bowl. Add the tomatoes, onion, garlic, chilli and coriander to the bowl and chop for 5 seconds. 3 When chopped add the avocado, oil, lime juice and seasoning to the bowl. Chop for a further 30 seconds. 4 Serve in bowl.

5 Mashed potato 50ml 700g 50ml 30g To taste Pinch Potatoes, peeled and sliced Milk Butter Salt and pepper Nutmeg Add the water to the bowl. Place the potatoes in the steaming basket and add to the bowl. Select the steam function and press start/pause to begin cooking. 3 Once completed remove the steaming basket and pour the water into a jug. 4 Attach the stirring paddle to the bowl, add the steamed potatoes, the milk, butter, salt, pepper and nutmeg to taste. 5 Pulse the chop function just once, do not hold it down to puree the potatoes. 6 Continue pulsing until you achieve the texture you want. 7 Add one or two egg yolks at stage 3, if you wish. (you must consume immediately if adding the eggs). Carrot salad with oriental spices 6 half tsp few sprigs Carrots, peeled and chopped Orange Lemon Olive oil Salt and pepper Ground ginger Fresh coriander Fill the bowl with 30ml of water using the measuring cup. Add the carrot to the steamer basket and fit to the bowl. Select the steam function and press the start/pause button to begin cooking. Adjust the time to 5 minutes. 3 Once this stage has finished, remove the carrots and add to a salad bowl and let it cool. 4 Prepare the dressing: squeeze the orange and half a lemon and collect the juice in a bowl. Add salt and pepper and then emulsify with olive oil. Pour the dressing over the carrots and sprinkle with ginger. 5 Marinate at least hour in the refrigerator. 6 Garnish with chopped fresh coriander and serve.

6 Caramel Poached Pears 500mL 300g 4 Brown sugar Cardamom pods Cinnamon stick Vanilla pod, deseeded Pears Crème fraiche, to serve Select the soup/sauce programme, no tool required. Add the water, sugar, cardamom, cinnamon and split the vanilla pod. Press the start/pause button. 3 When this stage has finished, add the pears to the bowl and press the start/pause button to continue cooking. Adjust the time to 0 minutes. 4 Once cooked remove from the bowl and place on a serving plate, spoon a little of the poaching syrup over the top. 5 Serve with a dollop of crème fraiche. Homemade Energy Truffle BALLS 50g ¼ tsp 00g 00g 40g Pitted dates Bicarbonate soda Pecan nuts Walnuts Desiccated coconut Attach the processing blade to the bowl. Add the dates, water and bicarbonate soda to the bowl and press the start/pause button. Adjust the time to 3 minutes, speed to 3 and the heat to 3. 3 Once the dates have softened, chop for 0 seconds using the chop function. 4 Add the nuts to the bowl and chop for a further 60 seconds using the chop function. 5 Sprinkle desiccated coconut on a plate or small oven dish. 6 Roll the paste into 3cm balls then, roll in the desiccated coconut and place onto a clean plate. 7 Once all the mixture has been rolled out, place in the fridge for several hours. The longer they are left the chewier they get.

7 Stewed apple and rhubarb 0g 3 tbsp 30g tsp Apples, peeled and cubed Rhubarb into chunks (frozen) Lemon juice Attach the processing blade to the bowl. Select the one pot function, add all the ingredients to the bowl and press the start/ pause button. 3 Adjust the temperature to 3, speed to 3 and time to 0 minutes. 4 When this stage has finished, replace the stirring paddle with the processing blade and scrape down the sides of the bowl with the spatula. Chop the ingredients using the chop function for 60 seconds, until combined. 5 Serve. Berry Breakfast Bars MAKES 0 BARS 350g 75g 75g 390g Oat based muesli Dried cranberries Dried goji berries Condensed milk Preheat the oven to 30 o C. Line a baking tray with baking paper and set aside. Attach the stirring paddle to the bowl. 3 Add the condensed milk to the bowl and press the start/ pause button to begin cooking. Adjust the time to 3 minutes, speed to and the heat to. 4 Once this stage has finished, Add the rest of the ingredients to the bowl and press the start/pause button. Adjust the time to 3 minutes, speed to and the heat to. 5 Once this stage has finished, check if the oats and berries are evenly coated in the milk. If not, stir speed for a further minutes on speed and heat. 6 Pour the mixture out into the prepared baking tray and use a spatula to even out the mix. 7 Bake in the oven for minutes, or until golden. 8 Once cooked, allow to cool thoroughly by using the paper to remove it from the tray and place on a cooling rack. 9 Once cooled, cut into breakfast bars.