RECIPE BOOK

10-IN-1 RICE &

M U LT I C O O K E R
 SOUPS & VEGETABLES
Borscht with veal and prunes 3
Spanish sausage and bean soup 3
Pea soup with bacon 3
Sautéed vegetables 4
Home-style ratatouille 4
Steamed vegetable medley 4

MAIN DISHES
Warm sesame pork salad 5
Lamb pilaf 5
Cheesy cauliflower curry stew 6
Fried potatoes with mushroom and onion 6
Scalloped potatoes with cheese crust 6
Home style meat stew 7
Risotto with mushrooms 7
Meaty stewed cabbage 7
Stuffed cabbage rolls 8
Chicken Stew 8
Chicken ragout with aubergine,
tomato and courgette 8
Meatballs in tomato sauce 9
Steamed salmon with pink glaze 9
Fish with herbes de provence and rice 9

DESSERTS
Porridge with raspberries and bananas 10
French apple batter pudding 10
Classic natural yogurt 11
Natural yogurt with jam 11
NOTE: The cup measurements mentioned in
Baked blueberry cheesecake 12
some of the recipes use the rice measuring cup
supplied with your appliance. Fill the cup with Non-alchoholic sbiten 12
ingredients up to the rim.
Cooking guide for different kinds of rice or other rices*
• 500 g diced veal
• 2-3 medium potatoes Borscht with veal and prunes
• 200 g green cabbage
• 2 L water
Water measurement in the bowl • Several prunes
Type of rice Rice measurement in cups Weight of rice Serves • 3 cloves of garlic, finely
(+ rice) chopped X4 15 min 70 min
• 1 onion
6 900g 6 cup mark 7 - 8 pers. • 1 carrot 1 Coarsely grate the carrot and raw peeled beetroot. Dice the onion and pepper. Chop the potatoes
JAPANESE RICE • 1 beetroot and cut cabbage into strips. Finely chop the garlic and set it aside. Soak the prunes for half an
10 1500g 10 cup mark 10 - 12 pers. • 1/2 red pepper hour. Chop and set aside.
• 1 tbsp. tomato puree

S O U P S A N D V E G E TA B L E S
2 Add the vegetable oil, onion, carrot, veal, beetroot, tomato puree, red pepper, vinegar, sugar, salt,
6 870g 6 cup mark 7 - 8 pers. • 3 tbsp. vegetable oil
• 1½ tsp. granulated sugar and pepper to the multicooker. Stir and turn on BROWNING mode for 10 minutes.
JASMINE RICE 3 Add the cabbage and potatoes, fill with water to the MAX line, and turn on STEAM/SOUP mode
10 1450g 10 cup mark 10 - 12 pers. • 3 tbsp. vinegar (or lemon juice)
• Salt, to taste for 60 minutes.
• Freshly ground black pepper 4 Add the chopped garlic, and prunes.

Time set MAX LID POSITION

Function TEMPERATURE
Default Range Every (in °C) Closed lid Open lid • 200 g dry-cured Spanish
cooked chorizo sausage or any
spicy dried Polish sausage
Spanish sausage and bean soup
RICE automatic • 2 L chicken stock
• 225 g canned cannellini beans TIP ute water
(drained weight) You can substit
RISOTTO automatic for the stock.
• 1 bay leaf X4 10 min 60 min
• 1 pinch of saffron
REHEAT 25 minutes 8 min - 45 min 1 minute 100°
• 1 small onion 1 Finely slice the pepper and onion. Finely chop or crush the garlic. Dice the red pepper and chilli.
• 4 cloves of garlic
OATMEAL 10 minutes 5 min - 90 min 1 minute 100° • 1 red pepper Slice the sausages.
• 1 tbsp. sweet paprika (Spanish 2 Put all of the ingredients and spices (except the chard or spinach) into the multicooker.
SLOW COOK 4 hours 2 hr - 9 hr 1 hour 100° paprika) Turn on STEAM/SOUP mode for 60 minutes.
• 200 g Swiss chard (or spinach) 3 When it is done, add the chard or spinach to the hot soup.
STEAM/SOUP 30 minutes 15 min - 2 hr 1 minute, after 90 minutes - 1 hr 100° • 100 g can chopped tomatoes
in their own juice
• 1 red chilli
YOGURT **
8 hours 6 hr - 12 hr 1 hour 42°

BAKING 35 minutes 20 min - 4 hr 1 minute, after 90 minutes - 1 hr 135° • 1 cup (150 g) dried marrowfat
peas (soaked overnight) Pea soup with bacon
BROWNING 15 minutes 5 min - 60 min 1 minute 160° • 150 g smoked rindless back
bacon, cut in 1-cm pieces
KEEP WARM up to 24 hours 75° • 150 g lean pork, such as loin
(fat removed), cut in 1-cm
cubes (optional) X5 15 min 55 min
Cooking time may be affected by the initial temperature of the food, thickness of the food, and other factors outside of the manufacturer’s control. As needed,
* • 1 onion, finely chopped
you can always increase the cooking time for your food. If the amount of ingredients is increased/decreased, the cooking time must be adjusted up or down as • 2 carrots, cut in 1-cm cubes 1 Soak the peas overnight as directed on the packet. Rinse and set aside.
• 2 L vegetable bouillon or 2 Add the bacon, pork, onion and carrot to the multicooker. Press BROWNING button and select
appropriate.
vegetable stock 10 minutes cooking time. Leave the lid open and stir occasionally. At the end of the cooking time
Use for making yogurt either directly in the bowl or in individual oven-proof glass containers (fits about six depending on size). Containers must be thoroughly
**
• 2 medium size potatoes press KEEP WARM/CANCEL button.
cleaned before use. (about 350 g unpeeled 3 Add the bouillon or stock, soaked peas and potatoes. Select STEAM/SOUP mode and set for
weight), cut in 1-cm cubes 2/3
**
For use with oil and food. • Freshly ground black pepper 45 minutes.
• Finely chopped fresh herbs, 4 At the end of the cooking time, season with pepper to taste and stir in the chopped herbs.
With the BROWNING program the appliance can be used with either the lid closed or open. Serve hot.
such as flat-leaf parsley
 • 1 kg aubergine
• 500 g sweet pepper Sautéed vegetables Warm sesame pork salad
(red & yellow)
• 300 g tomatoes
• 20 g tomato russicata
or passata
• 250 g carrot X4 10 min 40 min
• 250 g onion X4 15 min 20 min
• 3 tbsp. vegetable oil 1 Cut the aubergine into 1.5 cm thick slices and cut in half to make semi-circles. Grate the carrot.
• 40 g garlic Cut the onion and finely chop the garlic. Thinly slice the sweet pepper and tomatoes. Finely chop the
• Coriander and rosemary, • 2 firm tomatoes 1 Cut the pork into strips. Slice the button mushrooms and tomatoes.
coriander and rosemary, set aside. • 1 head of lettuce (any kind) Chop the oyster mushrooms.
to taste
• Salt, pepper 2 Put everything into the pot and stir. • 200 g button mushrooms 2 Coat the pork with salt and pepper, followed by the sesame seeds.
3 Close the lid. • 100 g oyster mushrooms 3 Pour the sunflower oil into the multicooker and turn on
4 Turn on STEAM/SOUP mode for 40 minutes. • 300 g pork
• 300 lean, trimmed pork BROWNING mode. Place the pork in the multicooker along with the
5 Serve sprinkled with the chopped fresh herbs. button mushrooms, oyster mushrooms, and crushed garlic. Open lid,
(suitable for stir-frying)
• 30 g sesame seeds stir, and sauté for 20 minutes or until fully cooked.
• 2 tbsp. sunflower oil 4 In a separate bowl, mix with the sliced tomatoes, balsamic vinegar,
• 2 cloves of garlic

MAIN DISHES
sugar, and dried basil. Mix with the washed lettuce leaves.
• 3 tbsp. balsamic vinegar 5 Place the salad on four serving plates and top with warm sesame
• 2 peppers
(one red & one yellow) Home-style ratatouille • 1 tsp. sugar
• Salt
pork.
• 2 courgettes
• 1 onion TIP sper vegetables,
• Ground black pepper
If you prefer cri the cooking • Dried basil
• 3 cloves of garlic you ca n red uc e
tes.
• 2 aubergines time to 40 minu
• 3 tomatoes X4 15 min 60 min
• 2 tbsp. vegetable oil
• 1 sprig of thyme 1 Cut the pepper, courgette, onion, aubergine, and tomatoes into small cubes. Crush the garlic.
• 1 sprig of basil 2 Pour the vegetable oil into the multicooker. Add the vegetables, herbs and seasoning.
• Salt, to taste
• Black pepper, to taste
Turn on STEAM/SOUP mode for 60 minutes. Lamb pilaf

X4 10 min 50 min

• 8 stalks of asparagus
• 3 medium potatoes Steamed vegetable medley with citrus dressing • 250 g boneless cubed lamb
(or a fillet)
1 Soak the chickpeas overnight, rinse thoroughly and place in a
large pan of cold water. Bring to the boil and boil rapidly for
• 100 g celeriac • 250 g white rice for pilaf
• 1 medium carrot 10 minutes uncovered, drain. Soak the raisins and rice for half an
• 5 tbsp. vegetable oil
• 100 g mange tout hour beforehand. Drain.
• 250 g carrot
• 100 g broccoli • 2-3 onions 2 Cut the carrot into strips, cut the onion into slices and then cut in half
• 1 orange X4 10 min 20 min • 50 g raisins to make semi-circles, and cut the lamb into pieces.
• 1 lemon • 2 cloves of garlic, crushed 3 Pour the vegetable oil into the multicooker. Add the onion, carrot, and
• 3 tbsp. olive oil 1 Slice the carrot into rounds. Cut the asparagus in half. Cut the celeriac into strips and the potato into • 250 ml water meat. Turn on BROWNING mode for 10 minutes.
• 1 tbsp. soy sauce wedges. Separate the broccoli into florets. • About 4 tsp pilau rice
• 1/2 tsp. sugar 4 When it is done, add the remaining ingredients. Pour in the water.
2 Place the prepared vegetables into the steamer basket together with the peas. Put the steamer into the seasoning
• 1 small red chilli Turn on RISOTTO mode.
multicooker. Pour water in up to the 2-cup line and turn on STEAM/SOUP mode for 20 minutes. • 1 tbsp. cumin
• Salt, to taste 3 Combine the juice from the orange and the lemon. Add the soy sauce, olive oil, sugar, finely chopped chilli • 100 g dried chickpeas
• Salt, to taste You do not have to set the cooking time as the appliance will 4/5
and salt.
• Pepper, to taste automatically detect when the rice is cooked.
4 Transfer the vegetables from the steamer basket to a plate. Pour the citrus dressing over the top.
 • 500 g cauliflower
(cut into florets) Cheesy cauliflower curry casserole • 200 g pork
(cut suitable for stewing) Home-style meat stew
• 250 g mozzarella cheese • 200 g beef
(drained) (cut suitable for stewing)
• 100 ml dry white wine • 10 medium potatoes
• 1/4 tsp. curry powder • 3 tbsp. vegetable oil
• Salt, to taste X4 10 min 45 min • 2 red peppers X4 10 min 60 min
• Black pepper, to taste • 1 onion
• 1 tbsp. olive oil 1 Pour the olive oil into the multicooker. Mix the wine with the curry powder, salt, black pepper, olive oil and • 1 carrot 1 Cube the beef, pork, potatoes, red pepper, tomato, and onion. Finely chop the garlic. Slice the
cauliflower. Add the mixture to the bowl and add 125g of mozzarella cheese cut into strips. Stir. • 1 tomato carrots.
2 Turn on BAKING mode for 45 minutes. • 2 cloves of garlic 2 Put them into the multicooker. Add the salt, pepper, paprika, and oil. Stir.
• Salt, to taste 3 Turn on STEAM/SOUP mode for 60 minutes.
3 Serve after finely slicing and arranging the remaining mozzarella cheese on top. • Pepper, to taste
• 1 tsp. sweet or ground
paprika

MAIN DISHES
• 4 large potatoes
• 1 onion Fried potatoes with mushrooms and onion
• 300 g fresh mushrooms
• 300 g rice (see tip) Risotto with mushrooms
• 300 g mushrooms • 1 L vegetable stock
(any kind) • 1 onion TIP using a
• 4 tbsp. vegetable oil • 1 clove of garlic We recommende, such as
round-grain ric roli, for risotto.
• Chili pepper, to taste • 70 ml dry white wine Arborio or Carna
• Garlic, to taste X4 10 min 20 min (optional) X4 10 min 50 min
• Salt, to taste • 50 g Parmesan
1 Clean the potatoes with skins on and cut into strips. Cut the mushrooms into thin strips. Cut the onion into • 50 g butter 1 Cut the mushrooms and onion into small cubes. Finely chop the garlic.
rings and cut in half to make semi-circles. Finely chop the garlic. • 2 tbsp. vegetable oil 2 Pour the olive oil into the multicooker. Add the onion, garlic, and rice. Turn on BROWNING mode for
2 Pour the vegetable oil into the multicooker. Add the potatoes, mushrooms, onion, garlic, salt and chili • 2 sprigs of thyme 10 minutes. Pour in the wine and wait for it to evaporate. Add the mushrooms and stock.
pepper. • Salt, to taste 3 Turn on RISOTTO mode.
• Freshly ground black
3 Turn on BROWNING mode for 20 minutes. pepper, to taste 4 When it is done, add the butter, and salt and pepper (to taste) to the risotto.
4 Stir when it is done. 5 Sprinkle with grated Parmesan cheese and garnish with thyme to serve.

• 100 g leek (white part)

• 1 tbsp. butter Scalloped potatoes with a cheesy crust • 400 g smoked sausage
• 800 g winter savoy cabbage Meaty stewed cabbage
• 50 g Parmesan cheese • 200 g button mushrooms
• 50 g Gruyere • 600 g tomatoes
• 1 clove of garlic, crushed • 200 g onion
• 200 ml whipping cream • 4 tbsp. vegetable oil
(unwhipped) X4 20 min 40 min • 100 ml water X4 20 min 50 min
(35% fat content) • 60 g carrot
• 7-8 medium potatoes, 1 Grease the inside of the multicooker with the butter. • 1 bunch of dill, finely 1 Cut the sausages into large pieces. Cut the cabbage into fine strips. Quarter the mushrooms.
peeled 2 Cut the potatoes into thin slices about 2 mm thick. Cut the white part of the leek into thin strips. Grate chopped Slice the onion and tomato half and then cut into semi-circles. Cut the carrot into thin strips.
• 1/4 tsp. nutmeg the cheese. Arrange the potato slices in layers in the multicooker together with the sliced leeks, grated • 1 tsp. sweet paprika 2 Pour the oil into the multicooker. Add the sausages, onion, and carrot. Turn on BROWNING mode
• Salt, to taste cheese and crushed garlic. Mix the cream with the nutmeg, salt, pepper and thyme leaves, then pour over • Salt and pepper, to taste for 10 minutes.
• Black pepper, to taste • Savoy
• 2 sprigs of thyme, leaves the potatoes. Set aside for 10 minutes to soak. 3 Add all of the remaining ingredients (except the dill) and turn on RICE mode.
3 Turn on BAKING mode for 40 minutes or cook until potatoes are tender. 4 Serve with chopped herbs. 6/7
removed from stem
 • 500 g finely minced raw
meat (pork, lamb, beef etc) Stuffed cabbage rolls For the meatballs
• 20 meatballs, made with Meatballs in tomato sauce
• 100 g white rice lean minced beef or pork
• 400 ml water TIP ute minced (homemade or chilled)
TIP
• 2 onions You can substitthe minced • ½ tbsp. sunflower oil is dish with
vegetables for You can serve thshed potato.
• Pepper, to season For the tomato sauce spaghetti or ma
• Salt, to season meat. • 2 cups (330 g) tomato passata
X4 25 min 1 hour 40 min X4 20 min 30 min
• 1 whole white cabbage • 1 cup (175 ml) dry white wine
(that will fit in the 1 Cook the rice on RICE mode according to the instructions (about 40 minutes). Remove and cool rice under • ½ cup (85 ml) water 1 Add the oil to the multicooker and spread evenly over the base of the bowl. Arrange the meatballs
multicooker) • 1 tsp. dried oregano in the bowl and select BROWNING mode for 5 minutes. Leave the lid open. Turn the meatballs
running cold water.
• 100 g soured cream • 1–2 tsp. granulated sugar once during frying. At the end of the cooking time press KEEP WARM/CANCEL button.
• 1 bunch of fresh herbs 2 Cut the core out of the head of cabbage. Put the cabbage into the pot and pour in 2 cups of water.
• 75 g mushrooms, finely 2. Meanwhile, in a jug mix the passata, wine, water, oregano, sugar, salt and pepper together. Add
(parsley) Cook on STEAM/SOUP mode for 10 minutes. Then cool it off in cold water. Separate the leaves. chopped
• 1 tbsp. vegetable oil 3 Cut the onion into small cubes. Combine the minced meat with the onion and rice. Add salt and pepper passata mixture, chopped mushrooms and bayleaf. Stir and select STEAM/SOUP mode for 30
• 1 dried bayleaf
to season. minutes. Close the lid. Stir halfway through cooking.
• Salt and freshly ground black
4 Wrap the meat mixture in the cabbage leaves. Place them in steamer basket. Fill the main pot with water pepper, to taste 3 When its done, remove the bayleaf and stir in 1 tablespoon of the chopped parsley. Taste and
to the 2-cup line and turn on STEAM/SOUP mode for 50 minutes. • 2 tbsp finely chopped fresh adjust the seasoning and add more sugar, if necessary. If the sauce is too thin thicken with instant
5 Serve with chopped herbs and soured cream. parsley, to garnish thickening granules, as directed on packet. Serve sprinkled with chopped parsley.

D IENS SDEIRSTHSE S
• 4 meaty chicken legs
or chicken quarters Chicken Stew • 500 g salmon steaks (check
they fit in steamer basket) Steamed salmon with pink glaze
• 4-6 onions • 200 ml water
• 2 red peppers • Salt, to taste
• 6-8 small tomatoes • Pepper, to taste TIP ute teriyaki
• 1 lemon You can substit isin sauce.
• 1 bunch of basil sauc e for th e ho
• 1 bunch of coriander X4 20 min 90 min For the glaze X4 10 min 30 min
• 1/4 tsp. chilli powder • 1 clove of garlic
• 2 tsp. ground paprika 1 Cut the onion, tomatoes and pepper into slices and then cut into semi-circles. Rub the chicken with the • 1 tbsp. apricot jam sieved 1 Add lemon juice and season salmon with salt and pepper. Place in the multicooker’s steamer
• 3 cloves of garlic, finely chilli powder, paprika and salt. or smooth type basket.
chopped 2 Pour the vegetable oil into the multicooker. Arrange the chicken, onion, tomatoes, garlic and pepper in • 1 tsp. soy sauce 2 Pour water in the bottom bowl up to the 2-cup line.
• Salt, to season layers on the bottom. • 1 tsp. hoisin sauce 3 Turn on STEAM/SOUP mode for 30 minutes.
• 3 tbsp. vegetable oil • 50 ml tomato ketchup
3 Turn on STEAM/SOUP mode for 90 minutes. 4 Make the glaze: mix the apricot jam, soy sauce, hoisin sauce, ketchup and finely chopped garlic.

MA
4 When it is done, add finely chopped herbs to the dish. 5 Remove the salmon and cover with the glaze.

• 5 tbsp. vegetable oil

• 4 chicken breasts Chicken ragout with aubergine, tomato and courgette • 300 g white rice
• 600 ml water Fish with Herbes de Provence and rice
• 3 onions • 4 salmon steaks
• Salt, to taste (100 g each)
• Pepper, to taste • 2 tsp. olive oil
• 4 cloves of garlic • Sea salt, to taste
• 2 aubergines X4 15 min 45 min • Ground black pepper, X4 15 min 40 min
• 2 courgettes to taste
• 100 ml white wine 1 Cube the chicken, tomatoes, aubergine and courgette. Chop the garlic and onion. • 1 pinch of dried Herbes de 1 Put the rice into the multicooker. Add the water.
• 6 tomatoes 2 Pour the oil into the multicooker. Add the chicken, tomatoes, aubergine, courgette, garlic and onion. Provence 2 Rub the salmon with a mixture of the salt, pepper and Herbes de Provence. Add lemon juice to
• 1 sprig of thyme Add the thyme, salt, pepper and wine. • 2 tbsp. lemon juice taste. Place in the steamer basket. Put the steamer basket into the multicooker.
• 1 bunch of herbs (basil,
3 Turn on BAKING mode for 45 minutes. parsley, etc) 3 Turn on RICE mode.
4 Place on a plate and garnish with the choppped fresh herbs.
8/9
Porridge with raspberries and bananas Classic natural yogurt
TIP natural
For sweetened g caster sugar
yogurt add 80 p 1 or 2.
to the milk in ste
X4 5 min 10 min X6 5 min 8 hours

• 150 g porridge oats 1 Add the oats, milk, salt, and sugar to the multicooker. Stir well. For ordinary yogurt 1 For UHT longlife milk use at room temperature, not straight from the
(not jumbo oats) 2 Turn on OATMEAL mode for 10 minutes. • 1 L UHT longlife or pasteurised refrigerator (do not boil the milk in advance). Stir in the natural yogurt
• 600 ml milk 3 When it is done, add the sliced banana, and raspberries. Stir. If desired, serve fresh whole or semi-skimmed and dried milk powder, if using, until dissolved and well combined.
• 1 banana milk
sprinkled with sugar to taste and extra milk. • 150 g natural plain yogurt 2 For pasteurised fresh milk, bring the milk to the boil in a saucepan
• Salt, to taste
• Sugar, to taste For thicker yogurt together with the dried skimmed milk powder if used. Cool the boiled
• 1 handful of raspberries • 1 L UHT longlife or pasteurised milk to hand-hot (about 36°C–40°C). Strain using a fine sieve into a
fresh whole or semi-skimmed jug. Stir in the natural yogurt.
NOTE: This recipe is the milk 3 Pour the mixture into the multicooker bowl. Close the lid. Select
maximum quantity of porridge TIP e oats.
nt type porridg de with all milk, all water, or0 ml.
a • 150 g natural plain yogurt
that can be made in the Do not use insta e rec ipe can be ma an tit y is still 60 • 3–5 tablespoons dried
YOGURT function and set for 8 hours.
If prefer red , th at the to ta l qu 4 When it is done, press KEEP WARM/CANCEL and gently remove the
multicooker. . Just ensure th y it is cooked. skimmed milk powder
mixture of both serve the porridge immediatel ng for a short time, bowl using oven gloves. Cool completely in a cool place. Cover with

DESSERTS
For best results be left on the keep warm setti ed to stir in some cling film and chill in the refrigerator for at least 4 hours or ideally for
Although it can to thicken and you may ne
it will so on be gin 24 hours. Stir yogurt and transfer to a sealed container or individual
.
additional liquid pots. Store in the refrigerator and use within 7 days.

French apple batter pudding Set natural yogurts with jam

TIP ve yogurt
If you don’t ha e oven-proof
po ts yo u ca n us
instead.
ramekin dishes
X4 10 min 50 min X6 5 min 10 hours

• 200 g plain flour 1 Beat the eggs and sugar until smooth and pale in colour using a whisk. • 775 ml UHT longlife whole or 1 Measure the yogurt into a jug, pour in the milk. Add the dried
• 150 g caster sugar Add the flour and baking powder and stir until the mixture has a uniform semi-skimmed milk skimmed milk powder and sugar; stir until dissolved and mixture is
• 5 eggs consistency. • 4 tablespoons dried skimmed well combined.
• 500 g dessert apples, milk powder
2 Slice the apples into wedges and coat with lemon (if desired). • 60 g caster sugar 2 Spoon the conserve into each pot, dividing evenly. Carefully pour the
peeled and cored
• 1 tsp. baking powder 3 Rub the bottom and sides of the multicooker with the butter. • 125 g natural plain yogurt yogurt mixture into the pots. Place them in the bowl (without the
• 20 g butter (to grease the 4 Arrange the apples in the multicooker. Pour the batter over the top. • 150 g apricot or wild blueberry yogurt lids). Close the lid and set to YOGURT function for 10 hours.
bowl) 5 Turn on BAKING mode for 50 minutes. conserve 3 When it is done, remove the pots from the bowl and allow them to
• 6 × 150 ml oven-proof glass cool completely. Cover with cling film or lids. Label with the date of
yogurt pots preparation. Chill in the refrigerator for at least 4 hours or ideally for
24 hours. Store in the refrigerator and use within 3 days.

Use for making yoghurts in oven-proof glass containers. 10 / 11

Baked blueberry cheesecake
NOTE

X8 25 min 1 hour

• 200 g digestive biscuits, 1 Remove the bowl from the appliance and line the base with a circle of baking
crushed parchment paper. Mix the melted butter with the crushed graham crackers
• 100 g butter, melted until well combined. Spread evenly over the base and about 1 cm up the sides
• 3 eggs, separated of bowl.
• 300 g full fat soft cheese 2 Whisk the egg whites in a clean bowl until they form stiff peaks. Set aside.
(Philadelphia style) 3 In a large bowl mix together the cream cheese, yogurt, sugar, flour and lemon
• 150 g pot lemon curd yogurt zest. Gently fold in the egg whites with a metal spoon.
or lemon yogurt 4 Spoon the mixture on top of the graham cracker base and level the surface.
• 1 cup (150 g) caster sugar Place the bowl in the appliance and close the lid. Select BAKING program
• 1 heaped tbsp (15 g) plain and set for 60 minutes.
flour 5 At the end of cooking, press the CANCEL button and remove the bowl using
• Finely grated zest of ½ oven mitts. Leave the cheesecake to cool completely in the bowl (takes about
unwaxed lemon
• 100 g blueberry conserve 1½ hours). The cheesecake will shrink away from the sides. Carefully flip the
• Baking parchment cheesecake out of the bowl and onto a plate and chill in the refrigerator for
at least 2 hours. Spread the top of the chilled cheesecake with the blueberry
preserves. Serve.

Non-alcoholic sbiten

X 10 5 min 55 min

• 150 g sugar 1 Pour the 1 L water into the multicooker. Turn on BROWNING mode for
• 150 g honey 5 minutes.
• 2 bay leaves 2 Dissolve the honey and sugar in the boiling water. Add the bay leaf and spices
• 5 g cloves and turn on STEAM/SOUP for 20 minutes with the lid closed.
• 5 g cinnamon
• 5 g ginger 3 When it is done, infuse for another 30 minutes with the lid closed.
• 5 g cardamom 4 Strain through cheesecloth or a fine sieve. Serve hot. You can garnish with
• 1 L water cinnamon sticks.
 Photo produit
en attente

www.tefal.com

Graphic design and production:

JPM & Associés
Recipes:
Dmitri Malyutin of the Clever Culinary Studio
Photo credits:
Tatyana Shkondina - Groupe SEB
(Baked Blueberry Cheesecake photo - Barry Nay)
All rights reserved
NC00131791