Russell Hobbs 21850-56 - Инструкция по эксплуатации - Страница 10

10

RECIPES

T 

tablespoon (15ml) 

p 

pinch

t 

teaspoon (5ml) 

b 

bunch

g 

grams 

s 

sprig

m 

millilitres 

c 

clove(s)

G 

measuring cup 

J 

tin/can

L 

stick/rib (celery) 

K 

jar

h 

handful 

S 

sachet (7g)

e 

egg, medium (53-63 g) 

E 

egg, large (63-73 g)

VEGETABLE AND COUSCOUS CHILLI 

SLOW COOK 

i

1 

red onion, chopped 

1T 

olive oil

1 

large onion, chopped 

1J 

butter beans

2c 

garlic, peeled and chopped 

1J 

cannellini beans

1 

red pepper, deseeded and chopped 

1K 

green jalapenos 

1 

yellow pepper, deseeded and chopped 

1J 

kidney beans

1 

orange pepper, deseeded and chopped 

1J 

chopped tomatoes

1t 

ground coriander 

2t 

ground cumin

1T 

tomato purée 

1t 

sugar

850m 

vegetable stock 

2T 

chilli powder

2T 

hot tomato sauce 

2T 

dried oregano

120-140m 

couscous

to serve:

• 

 grated cheese

• 

 sour cream

• 

 small bunch coriander, chopped

Open the lid. Add the oil. Select 

S

 on the menu, and press 

v

. Add the onion and garlic. Cook till the 

onions soften. Drain the beans and add them. Reserve the couscous. Add the remaining ingredients. Press 

w

 twice to stop the program. Close the lid. Select 

i

. Add the couscous 30 minutes before cooking ends. 

If cooking has already finished, select 

S

 on the menu and cook for about 20 minutes more.

Serve in a bowl with a handful of cheese, a drizzle of sour cream, and a sprinkle of fresh coriander. For a 

classic vegitarian chilli, omit the couscous.

HOME-MADE YOGHURT   

YOGHURT 

g

1200m 

milk 

100m 

yoghurt

Flavour option

50g 

frozen mixed summer berries 

1T 

honey

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. Press 

w

 twice to stop the program. Let the milk cool to between 37°C and 45°C. Stir the 

yoghurt into the milk. They must be thoroughly mixed, or the yoghurt will be lumpy. Close the lid. Select 

g

 on the menu, and press 

v

. Wait till the program ends. Put the yoghurt in the fridge to cool completely. 

Heat the berries gently in a pan. Add the honey. When the berries begin to collapse, remove from the heat, 

allow to cool, then mix with the yoghurt. If you want to store your yoghurt you must sterilize the jars you 

are going to use. Heat them in an oven at 100°C for 10 minutes. The yoghurt will keep for up to 2 of weeks 

in the fridge.