Bread & butter pudding

Cooking time: 25 minutes. Serves 4-6

INGRÉDIENTS

• 30g butter, softened
• ½ cup sultanas
• 3 eggs, lightly beaten
• ¼ cup caster sugar
• 4 thick slices bread, crusts removed
• 2 tablespoons whisky or bourbon or 1 teaspoon vanilla extract
• ½ teaspoon ground nutmeg
• 2 cups milk
• 1 teaspoon ground cinnamon or nutmeg 

HOW TO MAKE

1. Lightly butter a 16 cm souffle dish. Butter the bread on both sides, then cut into triangles and arrange half the bread in the prepared dish. Scatter with half the sultanas, then lay the remaining bread and sultanas on top.
2. Beat the eggs with the sugar, whisky, bourbon or vanilla and nutmeg. Heat the milk in a small saucepan on the stove or in a jug in the microwave until scalded (just before it reaches boiling point). Pour the milk into the egg mixture, stirring well. Strain through a sieve into the souffle dish and leave to stand for about 10-15 minutes, or longer if possible. (If you find you have some egg and milk mixture left over, wait until the bread has soaked up some liquid and add the rest then.)
3. Sprinkle with cinnamon and cover tightly with foil, pressing the edges down firmly over the rim. Then sit a small plate over the foil that fits on top of the dish (this will prevent the steam and moisture getting into the dish . Place a trivet in the pressure cooker and add 1½ cups water. Put the dish on a folded tea towel or piece of muslin. Pick up the ends of the cloth, lift the dish and carefully lower it into the cooker. Fold the ends of the cloth over the dish and leave there while it cooks. Close the lid and lock it. Set the Minut’Cook onto the Low Pressure setting and cook for 16 minutes.
4. Release the pressure and unlock the lid. Use tongs to pull out the ends of the cloth over the sides of the cooker to cool slightly. After a few seconds, pick up the cloth ends and carefully use them to lift the dish from the cooker. Remove the plate and foil and test by inserting a skewer into the centre of the pudding - it should come out clean. Serve warm or at room temperature.

Barley risotto with chorizo & mushrooms

Cooking time: 15 minutes. Serves 4-6

INGRÉDIENTS

• 200g chorizo, thinly sliced on the diagonal
• 1¾ cups pearl barley
• 4 cups chicken stock
• 50g butter
• 1 white or brown onion, finely chopped
• 2 cloves garlic, crushed
• salt and freshly ground black pepper
• ½ cup freshly grated parmesan
• 250g button mushrooms, quartered
• ⅓ cup freshly chopped flat-leaf parsley
• shaved parmesan, to serve

HOW TO MAKE

1. Set the Minut’Cook onto the Browning setting. Melt half the butter and cook the onion, garlic and three-quarters of the chorizo for 4 minutes, until the chorizo is nicely browned.
2. Add the barley and stock and season well with salt and pepper. Close the lid and lock it. Set cooker onto High Pressure setting and cook for 20 minutes.
3. Release the pressure and open the lid. The barley should be tender but still have a little bite to it and, though most of the liquid is absorbed, should have a slightly soupy consistency.
4. Meanwhile, preheat a grill on high. Place the remaining chorizo on a baking tray and grill for 2 minutes until golden and crisp.
5. Drain on paper towel and set aside. Melt the remaining butter in a large frying pan, and fry the mushrooms for 5 minutes on high heat, until golden.
6. Fold the mushrooms, parsley and parmesan through the barley and season to taste.Top with the grilled chorizo and some shaved parmesan to serve.

RATATOUILLE

Cooking time: 8 minutes. Serves 4

INGRÉDIENTS

• 200g red bell peppers (capsicum)
• 200g green bell peppers (capsicum)
• 250g zucchini
• 500g canned, crushed, tomato
• 150g brown onions, peeled and roughly chopped
• 250g eggplant
• ½ cup olive oil
• Flaked salt
• Freshly cracked black pepper

HOW TO MAKE

1. Wash the peppers, remove the stems and seeds and cut into cubes. Trim the ends of the zucchini and eggplant, and cut into cubes. Ideally cut all the vegetables into similar sized pieces.
2. Place the oil in the Minut’Cook on the Browning setting, add the onion and peppers, lightly season and cook for 3 minutes. Next, add the zucchini and eggplant, and cook for 5 more minutes. Lastly, add the tomatoes and close the cooker.
3. Cook on the Low Pressure setting - Timer: 8 minutes.
4. Season, to taste.

Note: this dish may be accompanied by eggs, either fried or poached or be used as a side dish with meat or fish.

Warm Lentil and Tomato Salad

Cooking time: 14 minutes. Serves 4

INGREDIENTS

• 200g puy lentils (french style), rinsed and drained
• 2 cups vegetable stock
• 2 x 250g packets halloumi cheese
• 2 tbsp olive oil
• 2 tbsp extra virgin olive oil
• 2 tomatoes, finely diced
• 1 red onion, peeled and finely chopped
• 1 tbsp fresh lemon juice
• 1 small bulb fennel, halved and very thinly sliced
• ¼ cup roughly chopped fresh flat leaf parsley
• 2 tbsp chopped fresh oregano
• Flaked salt
• Freshly cracked black pepper
• Rocket to serve optional

HOW TO MAKE

1. Cut Haloumi into ½ cm slices and rub lightly with 1 tbsp olive oil season with pepper and set aside.
2. Set the Minut’Cook onto the Browning setting. Heat the remaining 1 tbsp olive oil and cook the onion for 3 minutes or until lightly golden. Add the lentils and stock. Set cooker onto Low Pressure setting - Timer: 14 minutes. The cooked lentils should still be slightly firm - don’t cook until ‘mushy’.
3. Add to the cooked lentils the lemon juice and extra virgin olive oil. Stir to combine. Then gentle stir in the tomato, fennel, parsley and oregano. Season to taste. Set cooker onto the Keep Warm setting while cooking the Halloumi.
4. Cook Haloumi in a non-stick frying pan until lightly golden. Serve hot with the warm lentil salad and rocket.

Moroccan Style Chickpeas and Vegetables

Cooking time: 14 minutes. Serves 4

INGREDIENTS

• 410g eggplant
• 200g dried chickpeas
• 250g red capsicum
• ¼ cup rice bran oil
• 2 cloves garlic, peeled and finely chopped
• 1 tsp freshly grated ginger
• 2 tsp ground coriander
• 1 tsp ground cumin
• 250g pumpkin, peeled and cut into 2cm cubes
• 100g baby english spinach leaves
• 1 brown onion, peeled and diced
• 1 tsp chilli paste
• 2 tbsp freshly chopped coriander
• Greek style plain yoghurt to serve

HOW TO MAKE

1. Soak the chickpeas in boiling water for 3 hours, or overnight.
2. Cut the eggplant into thick slices then into cubes about 2cm. Halve and deseed the capsicum and cut into 2cm cubes. Set aside.
3. Place the drained peas into the Minut’Cook with, 1½ cups water. Close the lid and cook on the High Pressure setting -Timer: 12 minutes (depending on the type and size of the beans). Drain the peas and set aside. Wipe cooker dry with paper towel.
4. Set cooker onto the Browning setting. Heat half the oil and cook eggplant for 3 minutes or until lightly browned, stirring occasionnaly. Remove and set aside.
5. Heat remaining oil and add the onion, garlic and ginger cook for 2 minutes. Add the coriander, cumin and chilli and cook a further 2 minutes. Next, add the capsicum and pumpkin. Close lid and set the cooker onto the Low Pressure setting - Timer: 2 minutes. Add eggplant and cook a further 2 minutes.
6. Return chickpeas with the spinach to cooker, stir well to combine. Cook on Simmer setting for 3 minutes or until the spinach wilts slightly. Add coriander and season, to taste.
7. Serve with couscous and generous dollop or yoghurt.

Eggplant with tomato, raisin s & feta

Cooking time: 15 minutes. Serves 4-6

INGREDIENTS

• 3 cloves garlic, crushed
• 2 teaspoons ground coriander seeds,
• Lightly toasted
• 1 teaspoon ground sweet paprika
• 1 can diced tomatoes
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 tablespoons pinenuts, toasted
• ¼ cup raisins
• 2 eggplants, quartered lengthways with stem attached or 8 finger eggplants
• 50-100g feta cheese, crumbled, to serve whole fresh mint leaves, to serve
• Salt and freshly ground black pepper

HOW TO MAKE

1. Set the Minut’Cook onto the Sauté setting. Heat the oil and cook onion for 5 minutes, or until tender.
2. Add the garlic and spices and cook another 2-3 minutes, until the spices are fragrant.
3. Add the tomato, pinenuts and raisins and bring to a boil on the Simmer setting.
4. If using finger eggplants, prick the skin with a fork a few times. Lay the whole eggplant or eggplant quarters over the mixture and season well. Close the lid and lock it.
5. Set the cooker onto the Low Pressure setting and cook for 7 minutes.
6. Release the pressure and remove the lid. The eggplants should be very tender - if not, give them another minute or so at low pressure.
7. Serve warm or at room temperature on a large platter topped with the crumbled feta and mint leaves.

Chicken And Pumpkin Red Curry

Cooking time: 10 minutes. Serves 4


INGRÉDIENTS

• 3 baby bok choy
• 500g chicken thigh fillet
• 2 tbsp rice bran oil
• 2 tsp fish sauce
• 1½ tbsp red curry paste
• 1 tsp brown sugar
• 270ml can coconut milk
• 250g pumpkin, peeled and cut into 2cm cubes
• 1 brown onion, peeled, halved and thinly sliced
• 2 tsp fresh, lime juice
• 2 kaffir lime leaves, very thinly sliced
• ½ cup freshly chopped coriander leaves
• Lime wedges to serve 

HOW TO MAKE

1. Cut chicken into large cubes. Wash and dry bok choy leaves, separate the white stem from the green tops.
2. Cut both parts into medium slices.
3. Set the Minut’Cook onto the Browning setting. Heat oil and add the chicken. Cook for 4 minutes or until lightly browned. Add curry paste, sugar and fish sauce stir well to combine with chicken. Add coconut milk and onion.
4. Close lid and set to Low Pressure setting - Timer: 4 minutes.
5. Add pumpkin, white stem of bok choy, lime juice and kaffir lime leaf. Cook a further 2 minutes. Check pumpkin is cooked and cook an extra few minutes if required.
6. Add green leaves of bok choy and coriander stir through and serve. Cook on Simmer setting  wilt bok choy leaves if required.
7. Serve with steamed rice and lime wedges.

Note : when preparing kaffir Lime leaves, cut out the centre vein before finely shredding

Rustic Bouillabaisse with Cannellini beans

Cooking time: 15 minutes. Serves 4

INGREDIENTS

• 16 black mussels, de-beared & cleaned
• 16 whole green prawns, peeled
• 1 cup dried cannellini beans
• 400g thick fish fillets, skinned (eg: blue eye, gemfish, ling)
• 1 leek, white section halved and thinly sliced
• 1 carrot, peeled and finely diced
• ¼ cup olive oil
• 2 cloves garlic, peeled and finely chopped
• 2 litres fish stock
• 3 tomatoes, peeled and chopped
• 1 tbsp shredded fresh basil leaves
• ¼ tsp saffron threads mixed with 1 tbsp boiling water
• 1 tbsp lemon juice
• 1 tsp chilli paste
• Flaked salt
• Freshly cracked black pepper

HOW TO MAKE

1. Soak the beans in boiling water for 3 hours, or overnight.
2. Place the drained beans into the Minut’Cook with just enough water to cover. Close the lid and cook, on High Pressure setting - Timer: 10 minutes. Drain the beans and set aside. Wipe cooker dry with paper towel.
3. Cut fish into about 2 cm cubes.
4. Set cooker onto Sauté setting and cook for 6 minutes. Heat oil and add leek, carrot and garlic and cook, stirring occasionally. Add stock, tomatoes, basil, saffron, lemon juice and chilli set cooker onto Low Pressure setting - Timer: 3 minutes.
5. Add mussels and cook a further 2 minutes on Low Pressure setting. Open lid and return beans to cooker with fish and prawns and cook for 3 minutes on the Simmer setting. Season to taste.
6. Serve with crusty bread.

Lamb Korma with Potato and Spinach

Cooking time: 25 minutes. Serves 4

INGREDIENTS

• 500g lean diced lamb
• 2 large brown onions, peeled, halved and thinly sliced
• 2 tbsp rice bran oil
• 300g baby new potatoes, halved
• ½ cup korma paste
• ½ cup water
• ½ cup cream
• 200g baby spinach leaves
• ¼ cup blanched almonds, toasted
• ½ cup fresh coriander
• flaked salt

HOW TO MAKE

1. Set Minut’Cook on the Browning setting. Heat the oil and cook the onion for 3 minutes. Add the meat and cook a further 3 minutes.
2. Add Korma paste and water and close the lid.
3. Set cooker onto High Pressure setting - Timer: 25 minutes. Open lid and add the potatoes, cook a further 3 minutes. Test that the potatoes are cooked and stir through the spinach, cream, almonds and coriander. 
4. Cook on Simmer setting until the spinach has just slightly wilted.
5. Season to taste and serve with steamed rice. 

Tikka Curry with Beef and Snow pea Twist

Cooking time: 25 minutes. Serves 4

INGREDIENTS

• 600g lean cubed beef
• 2 tbsp rice bran oil
• 1 brown onion, peeled and finely chopped
• 1 large tomato, roughly chopped
• 1 tbsp finely chopped fresh coriander stem
• ¼ cup tikka (store brought) paste
• 100g fresh snow peas, trimmed and cut in pieces
• ½ cup sour cream
• ¼ cup fresh coriander leaves
• flaked salt

HOW TO MAKE

1. Set Minut’Cook onto the Browning setting. Heat oil and cook the onion for 3 minutes. Add the meat and cook a further 3 minutes.
2. Add Tikka paste, tomato and coriander stem and close the lid. Set cooker onto High Pressure setting - Timer: 25 minutes. Open lid and add the snow peas, cream and coriander.
3. Season to taste and serve with steamed rice.

Note: If using larger rather than small snow peas it may necessary to cook for a few minutes on Simmer setting before stirring through the cream.

Moroccan Tagine Beef with Prunes

Prep Time: 15 minutes
Cook Time: 70 minutes

INGREDIENTS

• 2 lb. (about 1kg) tender beef or lamb, cut into three inch pieces
• 2 medium onions, grated or very finely chopped
• 3 cloves garlic, finely chopped or pressed
• 1 teaspoonPEPPER
• 1 teaspoon ginger
• 3/4 teaspoon salt
• 1/2 teaspoon saffron threads, crumbled
• 1 or 2 3" to 4" pieces of cinnamon stick
• 1/4 cup olive oil
• 1/4 cup butter or vegetable oil
• handful of cilantro sprigs, tied together into a bouquet
• 1/2 lb. (about 1/4 kg) prunes
• 2 tablespoons sugar
• 1 1/2 teaspoons ground cinnamon
• 1 tablespoon honey
• 1 tablespoon toasted golden sesame seeds (optional)
• Handful of fried almonds (optional)

HOW TO MAKE

Clay or ceramic tagine method: Slice one of the onions, and layer the onion rings on the bottom of the tagine. Mix the meat with the grated onion, garlic, oils and spices, and place on theonion rings. Add 2 1/2 cups water, cover, and place the tagine on a diffuser over medium heat. 

Allow the tagine to reach a simmer, and then reduce the heat to the lowest temperature necessary to maintain the simmer..

Allow the tagine to cook for three hours or longer, until the meat is very tender and the iquids are reduced. (Note: About two hours into the cooking, remove and reserve 1/2 cup of the liquids.)

Cook the Prunes

While the meat is cooking, put the prunes in a small pot and cover with water. Simmer over medium heat, partially covered, until the prunes are quite tender. (How long this takes can vary greatly depending on the prunes, but the average time is 15 to 30 minutes.) Drain the prunes, and add the 1/2 cup of liquids reserved from the meat. Stir in the honey, sugar and cinnamon, and simmer the prunes another 10 minutes, or until they are sitting in a thick syrup.

To Serve

Put the meat on a large serving platter (if you've cooked in a tagine, it will also be used as the serving dish), and spoon the prunes and syrup on top. If desired, garnish with fried almonds and/or sesame seeds.

Moroccan Tea with Saffron

Prep Time: 5 minutes

Cook Time: 10 minutes

INGREDIENTS

• 1/2 liter (about 2 cups) boiling water
• 1 tablespoon green tea leaves
• 1/2 teaspoon saffron threads
• 1/4 cup sugar

HOW TO MAKE

1. Boil some water. Rinse a small tea pot with about 1/4 cup of the water.
2. Add the tea leaves and another 1/4 cup boiling water. Swirl the pot to wash and rinse the leaves,and discard the water.
3. Add the saffron and the sugar, and fill the pot with 1/2 liter (about 2 cups) boiling water.Leave the tea to steep for five minutes or longer. 
4. Gently stir the tea, pour into small tea glasses and serve.

CORNED BEEF WITH VEGETABLES

Cooking time: 60 minutes. Serves 4

INGREDIENTS

• 2 tablespoons malt vinegar
• 1.5kg corned beef (such as silverside,rump or brisket)
• 1 large white or brown onion, peeled and studded with 5 cloves
• 2 tablespoons brown sugar
• 1 bay leaf
• 1 bunch baby carrots or 3 carrots, quartered
• 50g butter
• 800g chat (baby) potatoes or quartered peeled potatoes
• 500g cabbage, cut into wedges
• ¼ cup chopped flat-leaf parsley
• Dijon or hot English mustard, to serve
• Pickled cornichons, to serve

Utensil: - Trivet - that fits in the Minut’Cook pot.

HOW TO MAKE

1. Place the corned beef on a trivet in the Minut’Cook and add the onion, vinegar, brown sugar, bay leaf, and 2 cups water.
2. Close the lid and lock it. Set the cooker onto the High Pressure setting and cook for 55 minutes. Release the pressure and unlock the lid. Test the meat by inserting a skewer into the middle - it should be tender, not tough. Transfer the meat to a chopping board and leave to rest in a warm place while you cook the vegetables. Remove the trivet from cooker.
3. Add the carrots, potatoes and cabbage to the liquid in the cooker. Close the lid and lock it, then set onto the Low Pressure setting and cook for 5 minutes.
4. Release the pressure and unlock the lid. Lift the vegetables from the liquid using a slotted spoon, drain and transfer to a bowl. Toss through the butter and parsley. Cut the corned beef into thick slices and serve with the vegetables, mustard and pickled cornichons (gherkins).

Notes: If you’re serving the corned beef cold, leave it to cool completely in the cooking liquid before draining it, wrapping it in foil and chilling in the fridge. Slice thinly and serve with mustard, horseradish cream, pickles or cucumber salad

COLD TOMATO SOUP

Cooking time: 5 minutes. Serves 4

INGREDIENTS

• 1kg tomatoes, peeled and roughly chopped
• 3 tbsp olive oil
• 1 cup water
• 2 garlic cloves, peeled and finely chopped
• 2 green shallots, finely chopped
• 2 tbsp bottled tomato sauce
• Flaked salt
• ⅓ cup fresh basil leaves, shredded
• Extra basil to serve

HOW TO MAKE

1. Set the Minut’Cook to the Browning setting. Add the oil and lightly Sauté the garlic and shallots for 2-3 minutes.
2. Add the tomatoes and season with salt. Add water and close the lid. Cook on the High Pressure setting - Timer: 5 minutes.
3. Open the lid, add the tomato sauce and basil, and stir. Remove from cooker and chill in the refrigerator. Serve with a few extra small whole leaves of basil.

Note: ideal served as a side dish with Carpaccio.

STEAMED COD FILLETS AND VEGETABLES

Cooking time: 4 minutes. Serves 4

INGREDIENTS

• 4 x 125g thick fish fillets (eg- cod, blue eye, barramundi)
• 1 leek
• 1 red pepper (capsi-cum)
• 2 tomatoes peeled and chopped
• 1 brown onion, peeled and finely chopped
• 100ml vinegar
• 1 green pepper (cap-sicum)
• 2 cups olive oil
• 1 medium eggplant,halved and thinly sliced
• 1 cup plain flour
• flaked salt
• freshly cracked black pepper
• ⅓ cup sweet basil lea-ves to serve

HOW TO MAKE

Wipe the fillet over with damp kitchen paper towel.
Lightly season with salt and pepper and set aside.

Cut the main portion of dark green from the top of
the leek and trim the bottom of the root and discard.
Cut leek in half lengthways and thinly slice into
julienne strips. Wash the peppers, cut into quarters,
remove the stems and seeds and thinly slice.

Set the Minut’Cook onto the Sauté setting. Pat the
eggplant and leek dry with paper towel if necessary
and dust in seasoned flour shaking off the excess.
Heat 1½ cups oil and fry the leek and eggplant in
stages until golden and crisp, about 15 minutes.
Remove to a side plate with crumpled paper towel to
absorb any oil. Keep warm and set aside. Remove the
oil from the cooker, discard. Wipe it out with paper
towel before moving on.

Then place the remaining oil into the cooker and
add the tomatoes, peppers, onion and vinegar.
Season with salt and pepper. Close the lid and cook
on Low Pressure setting - Timer: 2 minutes. Place the
fish fillets on top of the vegetables. Close lid again
and cook on Low Pressure setting - Timer: 2 minutes.

Remove the fish from the cooker onto a serving
plate or plates, then add the broth, the crispy and
seasoned vegetables and top with fresh basil leaves.

Turmeric Coconut Rice with Fragrant Fish

Cooking time: 6 minutes. Serves 4

INGREDIENTS

• 2 cups long grain rice, washed
• 270ml can coconut milk
• 1 cup hot water
• 1 tsp finely chopped fresh lemongrass
• ½ tsp ground turmeric
• ½ tsp ground cumin
• ½ cup ground coriander
• ¼ cup freshly chopped coriander leaves
• 4 x 100g pieces fish eg 
• snapper, flathead
• 2 tsp fish sauce
• 1 tsp chilli paste 

HOW TO MAKE

Wash rice well and drain.

Set Minut’Cook onto High Pressure setting - Timer: 3 minutes. Add rice, coconut milk, hot water,

turmeric, cumin, coriander and lemongrass. Close lid and cook. Open lid and fluff rice with a fork - addhalf the chopped coriander and stir through.

Lay fillets of fish onto the rice and top with the

remaining coriander, drizzle with fish sauce and add

a little chilli paste to each fillet.

Close lid and set cooker onto Low Pressure setting -Timer: 3 minutes.

Gently lift fish fillets out of the cooker onto a serving platter.

Serve with cooked rice.

Greek Style Octopus with Oregano and Parsley

Cooking time: 15 minutes. Serves 4

INGREDIENTS

• 1kg large fresh octopus
• 1 lemon, juiced
• 2 tbsp olive oil (for cooking)
• 1 tbsp freshly chopped oregano leaves
• 1 tbsp freshly chopped flat leaf parsley
• 2 tbsp extra virgin olive oil
• freshly cracked black pepper

HOW TO MAKE

Clean octopus and cut into quarters. Set Minut’Cook
onto High Pressure setting - Timer: 15 minutes. Place
the octopus into cooker with lemon juice and olive
oil and cook until tender. When ready to test the
octopus insert a skewer into the flesh, which should
go in very easily.

Remove octopus to a large bowl and allow to cool
slightly before cutting into pieces with kitchen
scissors. Add oregano, parsley, extra virgin olive oil
and season to taste. Stir well to combine.

Serve as finger food or as an individual entrée with
feta, olives, lemon wedge and crusty bread.

BEETROOT DIP

Cooking time: 45 minutes. Makes about 2 cups

INGREDIENTS

• 450g fresh beetroot
• 6 cups water
• 1 tsp chilli paste
• ¾ tsp ground cumin
• ½ tsp ground coriander
• 1 tsp salt
• ½ cup greek style plain yoghurt
• 2 tsp lemon juice
• flaked salt

HOW TO MAKE

Remove stem and leaves from beetroot and wash
well. Do not peel. Place whole beetroot into the
Minut’Cook with water and salt. Set cooker onto
Low Pressure setting - Timer: 45 minutes.

Check the beetroot is tender. To do this insert a
skewer into the cooked beetroot this should go in
and out with ease. Cook a little longer if required.
Remove beetroot and allow to cool slightly before
peeling - best to use disposable gloves to protect
hands.

Place the beetroot into the bowl of a food processor
with chopping blade. Add the yoghurt, chilli paste,
cumin and coriander and mix until smooth.
Season, to taste.

Note: when cooking beetroot some may cook faster

depending on the size.

It may be necessary to remove smaller beets and

cook larger ones a little longer.

DOLMADES

Cooking time: 7 minutes. Makes about 25 

INGREDIENTS

• 2 white or brown onions, finely chopped
• ¾ cup basmati rice
• 1 bunch fresh dill, chopped
• about 30 fresh vine leaves or preserved vine leaves packed in brine, rinsed
• ⅓ cup olive oil
• ¼ cup currants
• ½ teaspoon ground cinnamon
• salt and freshly ground black pepper
• juice of 1 large lemon
• lemon slices, to serve
• crumbled feta, to serve

Utensil: Trivet - that fits in the Minut’Cook pot.

HOW TO MAKE

1. If using fresh vine leaves, blanch them by plunging them into boiling water for a minute or two.Drain.
2. Set the Minut’Cook onto the Sauté setting. Heat half the oil in the cooker and cook the onions for 10 minutes or until pale golden. Add the rice, dill, currants and cinnamon, and season to taste with salt and pepper. Add the remaining oil and 1 cup water, cook a further 5 minutes or until the liquid is absorbed. Remove from the heat and allow to cool slightly.
3. Line the base of the cooker with several of the vine leaves. To stuff the remaining leaves, take one and lay it out flat, shiny-side down. Spoon about 2 teaspoons of the rice mixture onto the leaf at the stem end. Trim and discard the stem, then fold in the sides and roll up the leaf tightly.
4. Place in the palm of your hand and gently squeeze with your fingers to evenly distribute the stuffing (this also helps keep the dolmades intact during cooking). Continue with the remaining leaves and rice mixture until both are used up. Pack the stuffed vine leaves tightly side by side into the cooker as you roll them so they retain their shape.
5. Pour 1 cup water and the lemon juice over the dolmades and cover with a trivet or small plate. Close the lid and lock it. Set the cooker onto the Low Pressure setting and cook for 7 minutes. Release the pressure leaving the lid on until the dolmades have completely cooled. Once cooled, lift them carefully from the cooker into a serving dish and serve with crumbled feta and slices of lemon.

Notes: You can vary the flavour by using sultanas or chopped dried apricots instead of currants, and

oregano or mint in place of dill. If you have access to a grapevine, the medium-sized, tender leaves

are best for making dolmades.

SPICY BEEF CHILLI ON WARM BURRITOS

Cooking time: 10 minutes. Serves 4

INGREDIENTS 

• ½ small white or brown onion, chopped
• 1 clove garlic, chopped
• 250g lean minced beef
• ½ bird’s eye chilli, deseeded and chopped
• 2 drops tabasco sauce
• ½ teaspoon ground coriander
• ½ teaspoon ground cumin
• ¼ cup olive oil
• 1 tomato finely diced
• 1 tablespoon freshly chopped coriander
• salt and freshly ground black pepper
• 4 large soft burritos
• 1 red capsicum, white insides and seeds removed,
• flesh cut into fine strips
• few handfuls mixed salad leaves
• coriander sprigs, to garnish
• light sour cream, to serve

HOW TO MAKE

In a bowl, combine the beef, onion, garlic, chilli, Tabasco sauce and spices and mix thoroughly.
Set the Minut’Cook, onto the Browning setting. Heat 2 tablespoons of oil and add the beef
mixture and cook over a moderate heat for a 4-5 minutes, until the meat is lightly browned, stirring
frequently to break up the lumps.

Add the tomato, coriander and 2 tablespoons water and season to taste. Close the lid and lock it.
Set the cooker onto the High Pressure setting and cook for 10 minutes. Release the pressure and
unlock the lid. Remove meat and keep warm.

Wipe out the cooker with damp paper towel or lightly wash and dry.

Set the cooker onto the Sauté setting and add the remaining oil and fry the capsicum strips over for
5 minutes or until softened.

Meanwhile, warm the burritos in the microwave according to the instructions on the packet.

To serve, place a warmed burrito on each plate. Spoon some spicy beef mixture in the centre,
then top with the capsicum strips and salad leaves. Roll the burritos up, cut them in half and serve
garnished with coriander, and with a bowl of sour cream on the table for everyone to dollop on as they like.

Tomato Sauce

Serves 4 | 11 - 13 min

INGREDIENTS

• 1 medium onion, thinly sliced
• 1 bulb of garlic, crushed
• 50 g of butter
• 400 g of skinned tomatoes
• 75 g of tomato preserve
• 1 teaspoon of aromatic herbs, salt, pepper

HOW TO MAKE

1. Place the butter, onion and garlic in a dish and cook for 2-3 minutes at 750 W.
2. Stir in all the other ingredients, cover with clingfilm and pierce several times.
3. Cook for 4-5 minutes at 750 W.
4. Discard the clingfilm and continue cooking for a further 5 minutes at 750 W.

Vegetable Ratatouille

Serves 4 | 13 - 16 min

INGREDIENTS 

• courgettes
• 150 g onion
• 200 g canned tomatoes
• 300-400 g aubergines or
• 300 g peppers
• 1 bay leaf
• 1 pinch thyme
• 1 clove garlic
• 1 tablespoon oil
• Salt
• Pepper

HOW TO MAKE

1. Peel and slice the onions, finely chop the garlic and place everything in a 2-litre microwaveable container with the oil.
2. Cover and cook at 750 W for 3 minutes.
3. Wash the vegetables and dice the aubergines or courgettes, de-seed the peppers and cut them into strips, then tip everything in the container. Add the bay leaf and mix well to
4. combine the flavours. Cover and continue cooking for 5 minutes at 750 W.
5. Add the diced tomatoes and continue cooking as above for a further 5-8 minutes. Add the thyme, salt and pepper and stir well.

An extra special touch:

If you like spicy flavours, add chilli and a few pieces of crumbled sausage.

Mushroom Soup

 Serves 4

INGREDIENTS 

• 250 ml of milk
• 30 g butter or margarine
• 250 g mushrooms, cleaned and sliced
• 1 small onion, thinly sliced
• 1 ½ tablespoons flour
• 500 g of vegetable stock
• Salt and pepper

HOW TO MAKE

1. Melt the butter for 1-2 minutes at 350 W in a microwaveable dish.
2. Add the mushrooms and onion, then cook for 8-10 minutes at 750 W; stir halfway through cooking.
3. Add the flour and stir.
4. Add the stock, continuing to stir.
5. Cook at 750 W for 6-7 minutes, stirring twice; add the milk and stir. Cook at 750 W for 3-4 minutes. Mix well and serve.

An extra special touch: 

Garnish with chopped fresh parsley and serve with toasted bread. 

Tomato Soup

Serves 4 

INGREDIENTS

• 2 tablespoons olive oil
• 1 onion, thinly sliced
• 750 g ripe tomatoes
• 1 clove garlic, crushed
• 1 tablespoon tomato

sauce

• 1 carrot, finely chopped
• 500 ml vegetable or chicken stock
• 1 teaspoon sugar

HOW TO MAKE

1. Make a slit in the tomatoes and microwave them at 750 W for 6-8 minutes, until they are easy to peel.
2. Peel and dice the tomatoes.
3. Place the oil, onion and garlic in a shallow microwaveable tray.
4. Cook uncovered for 3-4 minutes at 750 W.
5. Add the tomato sauce, the diced tomato and the chopped
6. carrot, cover and cook for a further 4-5 minutes at 750 W.
7. Add the sugar while stirring. Cover and cook for 8-10 minutes at 750 W. Stir until you are left with a smooth, creamy mixture.
8. Pour over the vegetable or chicken stock and cook, uncovered, for 5-6 minutes at 750 W.

An extra special touch:

Add fresh basil leaves and freshly ground pepper, or scramble some eggs and add them to the soup before serving.

Asparagus and Cheese Soup

Serves: 4 

INGREDIENTS 

• 2 onions, thinly sliced
• 1 litre stock
• 750 g fresh asparagus
• 3 tablespoons olive oil
• 125 g cream cheese
• Salt
• Pepper

HOW TO MAKE

1. Place the oil and onion in a microwaveable dish.
2. Cook uncovered for 3-4 minutes at 750 W.
3. Cut off the asparagus tips and set aside.
4. Cut the asparagus spears into 5 cm slices, making sure you discard the woody end, and combine with the onion. Cook uncovered for 5 minutes at 750 W.
5. Add the stock, cover, and cook for a further 15-20 minutes at 500 W, stirring from time to time.
6. Stir in the cream cheese and blend until you are left with a smooth creamy mixture.
7. Add the asparagus tips. Heat at 750 W for 5-6 minutes. Season to taste with salt and pepper.

An extra special touch:

If you like the flavour, when you add the asparagus tips you may

also sprinkle in two tablespoons of dill.

Cheese and Mushroom Toast

INGREDIENTS 

• 3 slices white bread(sandwich loaf )
• 100 g mushrooms in oil,finely chopped
• 20 g cheese, grated

HOW TO MAKE

1. After cutting the crusts off the bread, spread the finely chopped mushrooms over each slice.
2. Sprinkle with grated cheese and cut each slice into four.
3. Lay the pieces in a microwaveable dish and cook at 750 W for 1-2 minutes.