Russell Hobbs 11-in-1 Digital Multi Cooker Recipe Book

Chorizo, Pumpkin & Fennel Soup

Preparation Time: 10 minutes

Cooking Time: 40 minutes

Serves: 6

Ingredients:

• 2 tsp olive oil
• 2 chorizo sausages, thinly sliced
• 200g fennel bulb, roughly chopped
• 1 clove garlic, finely chopped
• 1/2 red onion, finely chopped
• 750g Jap pumpkin, peeled & cut into large chunks
• 1 bay leaf
• 1L vegetable stock
• Sour cream or yoghurt to serve

Method:

1. Add the oil in the multi cooker pot and select SAUTÉ. Heat for 1 minute, then add the chorizo and sauté for 3-4 minutes until browned. Remove chorizo. Add remaining ingredients and stir.
2. Secure the lid, ensuring the exhaust valve is sealed. Select SOUP/CURRY function. Cook for 30 minutes. Use quick release to vent steam. Remove lid when red float indicator drops.
3. Transfer soup to a blender or use a stick blender to puree until smooth. Serve topped with chorizo and a swirl of sour cream or yoghurt.

Chicken Stock

Preparation Time: 5 minutes

Cooking Time: 30 minutes (+ de-pressurising time)

Makes: 4 litres

Ingredients:

• 1 small chicken
• 4 cups water
• 1 stick of celery, sliced
• 1 brown onion, peeled and halved
• 1 carrot, sliced
• 1 bay leaf
• 1 tsp whole pepper corns

Method:

1. Add 4 litres of water to the multi cooker pot with all ingredients except chicken.
2. Place trivet in the pot, sit chicken on top. Secure lid and press SOUP/CURRY function, ensuring exhaust valve is sealed.
3. Once cooking is complete, leave on KEEP WARM/CANCEL for pressure to release naturally. Remove lid when red float indicator drops.
4. Using tongs, remove chicken. Discard vegetables, bay leaf and peppercorns. Season stock to taste, cool, and store in an airtight container.
5. TIP: Shred chicken for chicken soup or salad.

Aromatic Tomato Soup

Preparation Time: 5 minutes

Cooking Time: 15 minutes

Serves: 4

Ingredients:

• 2 tsp olive oil
• 1/2 brown onion, finely diced
• 2 carrots, finely diced
• 1 stalk celery, chopped
• 1 clove garlic, crushed and chopped
• 1 tsp dried rosemary
• 400g can diced tomatoes
• 2 tbs tomato paste
• 1L beef stock (or 3 beef stock cubes in 1L water)
• 2 tsp balsamic vinegar
• 1/2 tsp black pepper
• 1/2 cup continental parsley, finely chopped
• Parmesan cheese to serve

Method:

1. Place olive oil in multi cooker and press SAUTÉ. Sauté carrots, onions, celery, garlic and rosemary for 3-4 minutes.
2. Add remaining ingredients, stir and secure lid. Press MANUAL function, adjust cook time to 5 minutes. Leave on KEEP WARM for 10 minutes for pressure release. Use quick pressure release. Serve with parmesan cheese.

Spiced Carrot & Lentil Soup

Preparation Time: 5 minutes

Cooking Time: 5 minutes

Serves: 4

(Heat up time: 3-4 minutes / Manual de-pressurizing time: 2-3 minutes)

Ingredients:

• 500g / about 4 medium carrots, grated
• 180g / 1 cup split red lentils
• 3 spring onions, green tops reserved
• 2 tsp ground cumin
• 1 tsp mild chili powder (optional)
• 1 liter hot vegetable stock
• 1 cup boiling water
• Salt & cracked black pepper, to taste

To serve:

• Natural yoghurt, fresh coriander & naan bread

Method:

1. Place grated carrot, lentils, chopped white ends of spring onions, cumin, and chili in multi cooker pot. Pour in stock and boiling water. Secure lid, ensuring exhaust valve is sealed. Select SOUP/CURRY. Timer counts down from 30 minutes.
2. Cook for 5 minutes, or until timer displays 25 minutes. Press KEEP WARM/CANCEL and manually vent steam using quick release. Remove lid and season.
3. Blend if desired. Ladle into bowls. Stir in yoghurt, top with reserved spring onion and coriander.
4. TIP: Delicious served with warm naan bread.

Moroccan Lamb Pot Roast

Preparation Time: 15 minutes (plus marinating time 30 minutes)

Cooking Time: 45 minutes

Serves: 8

Ingredients:

• 2kg lamb shoulder, de-boned
• 2 red onions, peeled and cut into thin wedges
• 3 tbs olive oil
• 4 garlic cloves, crushed
• 1 lemon, rind finely zested
• 1 tsp chilli flakes
• 1 tsp ground cumin
• 1 tsp dried thyme leaves
• 1/2 tsp dried oregano
• 1/4 tsp salt & pepper
• 1/2 cup dry white wine
• 1 cup chicken stock

To serve:

• Tabouli
• Greek yoghurt
• Lemon juice

Method:

1. Process oil, garlic, lemon zest, chilli, cumin, thyme, oregano, salt and pepper to a paste. Marinate lamb shoulder for 20 minutes.
2. Press SAUTÉ on multi cooker, heat for 1 minute. Add marinated lamb and brown on all sides. Remove lamb.
3. Sauté onions for 2 minutes, add wine and chicken stock. Return lamb to pot, secure lid. Press KEEP WARM/CANCEL to end sauté.
4. Press POT ROAST function. Cook for 40 minutes.
5. At cook time end, leave on KEEP WARM for 10 minutes for pressure release. Manually release remaining pressure. Rest meat for 10 minutes before carving. Keep pan juices warm. Slice lamb, serve on tabouli, pour over pan juices, add Greek yoghurt and lemon juice.

Corned Beef

Preparation Time: 10 minutes

Cooking Time: 1 hour, 20 minutes

Serves: 8

Ingredients:

• 1.2kg corned beef (silverside)
• 1 brown onion, peeled and halved
• 4 cloves
• 2 bay leaves
• 1tsp peppercorns
• 1 carrot, peeled and chopped
• 1tbs brown sugar
• 2 tbs malt vinegar
• Water (to cover corned beef)

Method:

1. Wash corned beef under cold water and set aside.
2. Put 2 cups water in multi cooker, stir in malt vinegar and sugar. Add other ingredients and enough water to cover corned beef.
3. Press POT ROAST function. Cook for 40 minutes.
4. At cook time end, leave on KEEP WARM for 20 minutes for pressure release. Use quick release for remaining pressure.
5. Take meat out to rest for 15 minutes before carving.
6. TIP: Serve with mashed potato, sautéed cabbage and mustard sauce.

Massaman Beef Curry

Preparation Time: 10 minutes

Cooking Time: 25 minutes (+ de-pressurising time)

Serves: 6-8

Ingredients:

• 1 tsp canola oil
• 2 brown onions, peeled and quartered
• 1/3 cup Massaman curry paste
• 400g coconut milk
• 1.2kg beef chuck, cut into 2 cm pieces
• 1 cup vegetable stock
• 1 Tbsp fish sauce
• 1 Tbsp soy sauce
• 1 Tbsp brown sugar
• 1kg baby potatoes, halved
• 1 bunch coriander to serve
• 1/2 cup of toasted peanuts to serve
• Steamed jasmine rice to serve

Method:

1. Add oil to multi cooker, press SAUTÉ, heat for 1 minute. Sauté onions for 2 minutes. Transfer onions to a plate.
2. Add Massaman curry paste, sauté until fragrant (1-2 minutes). Add coconut milk, beef, onions, stock, fish sauce, soy sauce, brown sugar and potatoes. Stir.
3. Secure lid, ensuring exhaust valve is sealed. Press SOUP/CURRY function. Cook for 30 minutes. Leave on KEEP WARM for pressure release. Remove lid when red float indicator drops.
4. Adjust seasoning. Serve with coriander, peanuts and steamed rice.

Thai Green Chicken Curry

Preparation Time: 10 minutes

Cooking Time: 5 minutes

Serves: 4-6

Ingredients:

• 1 tsp vegetable oil
• 1 brown onion, peeled and quartered
• 1 garlic clove, crushed
• Knob of ginger, 1cm, peeled and finely grated
• 1 green chilli, finely sliced
• 2 tbs green curry paste
• 1.2kg chicken thigh fillets, diced into 3cm pieces
• 250g can coconut milk
• 1 tsp lime zest
• 1 tbs palm sugar
• 3 tsp fish sauce
• 2 Kaffir lime leaves, torn in half
• Juice of 1 lime
• Jasmine rice to serve
• Coriander leaves to serve

Method:

1. Place oil in multi cooker, press SAUTÉ, heat for 1 minute. Add onion, garlic, ginger and green chilli, sauté for 3 minutes. Stir in curry paste, sauté for 1 minute until fragrant.
2. Add chicken, stir in coconut milk, lime zest, palm sugar, fish sauce and Kaffir lime leaves.
3. Secure lid, press MANUAL function, adjust cook time to 5 minutes.
4. When cooking finishes, leave on KEEP WARM/CANCEL for 5 minutes for pressure release. Use quick pressure release. Stir in lime juice, adjust seasoning. Serve with jasmine rice and coriander.

Lemongrass & Coconut Chicken Curry

Preparation Time: 5 minutes

Cooking Time: 5 minutes

Serves: 4

(Heat up time: 15 minutes / Manual de-pressurizing time: 2-3 minutes)

Ingredients:

• 2 stalks lemongrass, (white ends only)
• 6 skinless chicken thighs, cut into 3cm pieces
• 400ml coconut milk
• 250ml chicken stock or water
• 1 red onion, peeled & sliced
• 2 cm piece of ginger, peeled & finely grated
• 2 cloves garlic, peeled & crushed
• 1 tsp ground turmeric
• 1 stick cinnamon
• 1 whole star anise
• salt & cracked black pepper, to taste

To serve:

• Steamed jasmine rice, lime wedges, Thai basil or coriander leaves

Method:

1. Bruise lemongrass. Add to multi cooker pot with remaining ingredients. Lock lid. Select SOUP/CURRY, ensuring exhaust valve is sealed. Timer counts down from 30 minutes.
2. Cook for 5 minutes, or until timer displays 25 minutes. Manually vent steam using quick release. Remove lid. Use tongs to discard whole spices.
3. TIP: Serve curry with steamed rice, lime and herbs if desired.
4. Other serving suggestion: Replace some chicken with vegetables or remove chicken for vegetarian version.

Pea and Pancetta Risotto

Preparation Time: 10 minutes

Cooking Time: 25 minutes

Serves: 4-6

Ingredients:

• 1 tbs extra virgin olive oil
• 20g butter
• 2 cups Arborio rice
• 1 brown onion, finely diced
• 100g pancetta, diced
• 1 garlic clove, finely chopped
• 1/2 cup white wine
• 4 cups chicken stock, warmed
• 1/2 cup parmesan cheese
• 1/2 cup continental parsley, chopped
• 1/2 cup frozen peas
• 1 tsp lemon zest
• Salt & pepper to taste

Method:

1. Place oil and butter in multi cooker, press SAUTÉ, heat for 1 minute. Add pancetta and onion, sauté for 2 minutes. Add Arborio rice, sauté for 4 minutes to toast.
2. Add garlic and wine, sauté for 2 minutes. Add warm stock.
3. Press KEEP WARM/CANCEL, secure lid, press RISOTTO function. Cook for 20 minutes.
4. When cooking finishes, leave on KEEP WARM/CANCEL for 5 minutes for pressure release. Use quick pressure release. Stir in parmesan, parsley, peas, lemon zest, salt and pepper. Let sit for 5 minutes before serving.

Risotto Cacio e Pepe (Pecorino and Black Pepper)

Preparation time: 10 minutes

Cook time: 17 minutes

Serves: 4-6

(Heat up time: 3-4 minutes / Manual de-pressurizing time: 2-3 minute)

Ingredients:

• 25g quality salted butter
• 1 Tbsp extra virgin olive oil
• 3 French shallots, finely diced
• 300g / 1 1/2 cups Arborio rice
• 850ml hot chicken or vegetable stock, divided
• 85g / 1 1/2 cups finely grated pecorino or parmesan cheese, extra to serve
• lots of cracked black pepper, to taste

Method:

1. Add butter and oil to multi cooker pot. Select SAUTÉ, add shallots, cook for 5 minutes until soft.
2. Add rice, stir to coat. Cook for 2 minutes until hot. Press KEEP WARM/CANCEL.
3. Pour in 750ml hot stock, lock lid. Select RISOTTO, ensuring exhaust valve is sealed. Timer counts down from 20 minutes.
4. Cook for 10 minutes. Press KEEP WARM/CANCEL and manually vent steam using quick release. Stir in remaining 100ml stock, cheese and pepper.
5. Garnish with extra cheese and serve.
6. TIP: Add chopped Swiss chard, serve with roasted meat and vegetables, or a bitter leaf salad.

Potatoes with Dill & Chives

Preparation Time: 5 minutes

Cooking Time: 10 minutes

Serves: 6-8

Ingredients:

• 1 tbs extra virgin olive oil
• 2 tbs butter
• 1 tsp celery salt
• 2 tbs fresh dill, chopped
• 6 large new potatoes, quartered lengthways
• 1 cup chicken stock, warm
• Pepper to taste
• 2 tbs chives, chopped

Method:

1. Place oil and butter in multi cooker, press SAUTÉ, heat for 1 minute. Add celery salt and dill, sauté for 2 minutes. Add potatoes, sauté for 1 minute.
2. Add warm stock.
3. Press KEEP WARM/CANCEL, secure lid, press MANUAL function, adjust cook time to 5 minutes.
4. When cooking finishes, leave on KEEP WARM for 5 minutes for pressure release. Use quick pressure release.
5. Remove potatoes to serving platter, season with pepper and chives.
6. TIP: Great as a side. Serve warm or cold.

Slow Cooked Honey Garlic Chicken

Preparation Time: 20 minutes

Cooking Time: 4 hours (+ de-pressurising time)

Serves: 4-6

Ingredients:

• 3 chicken Maryland pieces, skin off
• 1/2 cup soy sauce
• 1/2 cup honey
• 1/4 cup hoisin sauce
• 1/2 cup currants
• 1 tbs olive oil
• 3 cloves garlic, crushed
• 2cm piece of ginger, peeled & finely chopped
• 1/2 tsp Chinese five-spice
• 1 red onion, diced
• 1 small chilli, chopped finely
• 1 tbs corn flour
• White rice to serve
• Spring onion to serve

Method:

1. Place soy sauce, honey, hoisin sauce, currants, olive oil, garlic, ginger, Chinese five spice, onion and chilli in cooking pot. Stir to combine.
2. Add chicken, breast side down, secure lid. Press SLOW COOK function. Cook for 4 hours.
3. At cook time end, leave on KEEP WARM for pressure release. Remove chicken to rest for 20 minutes.
4. Meanwhile, add corn flour to cooking pot, stir and replace lid. Press MANUAL function, cook for 1 minute. Leave to KEEP WARM.
5. Shred chicken. Serve hot with white rice sprinkled with spring onion. Pour sauce over.

Pork & Ginger Steamed Dumplings

Preparation time: 30 minutes

Cook time: 15 minutes

Makes: 30 dumplings

Ingredients:

• 275g pack / 30 gow gee dumpling wrappers
• 250g free-range pork mince
• 150g wombok cabbage, finely chopped
• 1/4 cup finely chopped coriander leaves
• 2 spring onions, finely chopped
• 1 Tbsp finely grated ginger
• 1 Tbsp soy sauce
• 2 tsp corn flour, extra for dusting
• 1/2 tsp white ground pepper

To serve:

• Soy sauce, black vinegar or chilli sauce

Method:

1. Combine ingredients in a bowl. Mix until sticky.
2. Place 2 tsp mixture in center of wrapper. Brush edge with water, pleat and seal. Repeat.
3. Cut 20cm round baking paper, punch small holes. Place trivet in multi cooker, add boiling water. Place paper on top, arrange 10 dumplings.
4. Lock lid, select STEAM, ensuring exhaust valve is closed. Cook for 5 minutes (timer displays 25 minutes). Press KEEP WARM/CANCEL, manually vent steam. Remove lid.
5. Arrange next batch, secure lid, select STEAM. Steam for 5 minutes, manually vent. Remove dumplings. Repeat.
6. Serve with dipping sauce.

Poached Pears

Preparation Time: 10 minutes

Cooking Time: 2 hours, 5 minutes

Serves: 4

Ingredients:

• 4 ripe pears, peeled and left whole
• 1 cinnamon stick
• 5 cloves
• 1 knob of ginger, 1cm
• 1 tsp lemon zest
• 1/4 cup brown sugar
• 1 star anise
• 1 vanilla pod
• 2 cups water

Method:

1. Add sugar, spices, lemon zest, vanilla pod, ginger and water to multi cooker. Press SAUTÉ, stir until boiling. Simmer for 5 minutes.
2. Press KEEP WARM/CANCEL, add pears, place lid on. Press SLOW COOK, cook for 2 hours. Use quick pressure release.
3. Serve warm with pan juice syrup and pouring cream.

Apple Relish

Preparation Time: 10 minutes

Cooking Time: 2 hours (+ de-pressurising time)

Ingredients:

• 1.2kg Granny Smith Apples, peeled, cored & chopped
• 2 brown onions, finely diced
• 1/2 cup apple cider vinegar
• 3/4 cup raw sugar
• 1/4 tsp salt
• 1 tbs lemon juice
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp ground allspice

Method:

1. Place all ingredients into multi cooker and stir to combine.
2. Place lid on, turn setting to SLOW COOK, cook for 2 hours. Leave pressure to release naturally.
3. Store in sterilised, airtight jars in the refrigerator.
4. Note: Makes approximately 3 cups of relish
5. TIP: Use apple relish as a condiment for roasted meats, especially pork.

Vanilla Cake

Preparation Time: 15 minutes

Cooking Time: 40 minutes (+ 20 minutes de-pressuring time)

Serves: 6-8

Ingredients:

• 1 cup castor sugar
• 2 eggs, at room temperature
• 2 cups self-raising flour
• 1 cup milk
• 50g unsalted butter, melted
• 1/2 tsp vanilla bean paste (or 1 tsp vanilla essence)
• Cooking oil spray for greasing
• Cream or ice cream to serve
• Berry compote or fresh berries, to serve

Method:

1. Grease & line cake tin. Place trivet in multi cooker, fill with 1 litre warm water.
2. Whisk eggs for 3 minutes until light and fluffy. Add sugar, whisk for 3 minutes.
3. Sift flour, fold into eggs alternating with milk. Fold in butter and vanilla.
4. Pour batter into cake tin (no more than 3/4 full). Double-wrap with foil, grease foil.
5. Place foil strap under cake tin, lower onto trivet. Lock lid, ensuring exhaust valve is sealed.
6. Press BAKE function. Cook for 40 minutes. Leave on KEEP WARM/CANCEL for 20 minutes for pressure release. Use quick release. Remove lid when red float indicator drops. Lift cake using oven mitts.
7. Cool slightly, turn onto serving platter. Serve warm with cream or ice-cream and berries or compote.

Creamy Rice Pudding

Preparation Time: 10 minutes

Cooking Time: 25 minutes

Serves: 4-6

Ingredients:

• 2 tbs butter
• 3 cups milk, warmed
• 1 cup long grain rice
• 1/3 cup castor sugar
• 1 tsp vanilla
• 1 tsp ground cinnamon

Method:

1. Place butter in multi cooker, press SAUTÉ. Add warm milk, stir in rice, vanilla and sugar. Secure lid, press RISOTTO function. Cook for 20 minutes.
2. When cooking finishes, leave on KEEP WARM for 5 minutes for pressure release. Use quick pressure release. Stir in cinnamon and serve warm or at room temperature.

Steamed Golden Syrup Pudding

Preparation Time: 15 minutes

Cooking Time: 40 minutes (+ 10 minutes de-pressurising time)

Serves: 4-6

Ingredients:

• 1/2 cup golden syrup
• 1/2 cup castor sugar
• 120g unsalted butter, softened
• 1/2 tsp vanilla bean paste (or 1 tsp vanilla essence)
• 2 eggs
• 1 cup self-raising flour
• 1/3 cup milk
• Cream or ice cream to serve
• Toasted flaked almonds to serve

Method:

1. Grease pudding bowl, pour in golden syrup. Place trivet in multi cooker, fill with warm water to 3/4 up bowl side.
2. Cream butter, sugar and vanilla until pale and fluffy.
3. Beat in eggs, stir in flour and milk. Pour batter into pudding bowl, double-wrap with foil.
4. Place foil strap under pudding bowl, lower onto trivet.
5. Select BAKE, lock lid, ensuring exhaust valve is sealed. Cook for 40 minutes. Leave on KEEP WARM/CANCEL for 20 minutes for pressure release.
6. After 20 minutes, manually vent steam using quick release. Remove lid when red float indicator drops. Lift pudding using foil strap (use oven mitts).
7. Serve from bowl or turn onto platter. Serve warm with cream or ice-cream.

Brioche Loaf

Preparation Time: 20 minutes (+ 2 hours rising time)

Cooking Time: 40 minutes

Serves: 4-6

Ingredients:

• 1/4 cup full-cream milk
• 7g sachet instant dry yeast
• 1 cup plain flour
• 1 cup bread flour
• 1/4 cup caster sugar
• 3 large eggs
• 100g unsalted butter, softened
• 1/4 tsp salt

Method:

1. Place trivet in cooking pot, pour in 1 litre water.
2. Gently heat milk until lukewarm, stir in yeast. Cover, stand for 5 minutes until foamy.
3. Combine flours, sugar and eggs in bowl. Add yeast, beat for 5 minutes. Dough will be sticky.
4. Continue kneading for 5 minutes, adding butter gradually. Mix in salt.
5. Scrape dough into greased heatproof bowl, cover with cling film. Sit bowl on trivet in multi cooker. Select YOGHURT, leave lid off to rise (45 mins - 1 hour). Refrigerate for 4 hours or overnight.
6. Turn chilled dough onto floured surface, shape into ball. Transfer to prepared cake tin, cover with foil, sit on trivet. Select YOGHURT, leave to rise for 1 hour.
7. Select BAKE, lock lid, ensuring exhaust valve is sealed. Cook for 40 minutes. Use quick release to vent steam. Allow brioche to cool completely before slicing.

Banana Bread

Preparation Time: 20 minutes

Cooking Time: 1 hour

Serves: 6-8

Ingredients:

• 1/2 cup milk
• 2 tsp lemon juice
• 3 ripe bananas (1 cup), mashed
• 1 tsp vanilla extract
• 2 large eggs
• 1/3 cup brown sugar
• 1/3 cup caster sugar
• 1/4 cup vegetable oil
• 11/2 cups self-raising flour
• 2 tsp cinnamon
• 1/2 tsp bicarbonate of soda
• 1 Tbsp cinnamon sugar, optional

Method:

1. Grease and line 18cm cake tin. Insert trivet into multi cooker base, add 1 litre warm water.
2. Combine milk and lemon juice, stand for 5 minutes. Stir in mashed banana and vanilla.
3. Whisk eggs until foamy. Add sugars, beat for 5 minutes until thick and pale. Beat in oil.
4. Sift dry ingredients, fold into egg mixture alternating with milk mixture.
5. Pour batter into tin, cover tightly with foil. Place foil strap under tin, lower onto trivet.
6. Select BAKE, lock lid, ensuring exhaust valve is sealed. Cook for 40 minutes. Leave on KEEP WARM for 20 minutes for pressure release.
7. Vent remaining steam using quick release. Remove lid when red float indicator drops. Lift banana bread using foil strap.
8. Test with skewer. Dust with cinnamon sugar while warm. Cool in tin for 5 minutes before inverting on rack.
9. Note: Keep in airtight container for up to 3 days.

New York Style Cheesecake

Preparation Time: 30 minutes

Cooking Time: 40 minutes

Serves: 6-8

Ingredients:

• 150g digestive biscuits
• 85g unsalted butter, melted
• 500g cream cheese, softened
• 125g caster sugar, + 2 teaspoons for topping
• 250g sour cream
• 1 1/2 Tbsp plain flour
• 2 large eggs
• 1 tsp vanilla extract (or 1½ tsp vanilla bean paste)
• zest of half a lemon (optional)
• Berry compote, to serve

Method:

1. Grease and line 18cm cake tin. Insert trivet into cooking pot base, add 1 litre warm water.
2. Process biscuits to fine crumbs. Add melted butter, pulse to combine. Press crumbs into tin base and sides.
3. Clean food processor bowl. Add cream cheese and sugar, blend until smooth. Whisk flour into 175g sour cream. Add to food processor with eggs and vanilla. Blend until smooth.
4. Pour filling over biscuit base. Cover tin tightly with foil. Place foil strap under cake tin, lower onto trivet.
5. Select BAKE, lock lid, ensuring exhaust valve is sealed. Cook for 40 minutes. Vent steam using quick release. Remove lid when red float indicator drops.
6. Lift cheesecake using foil strap. Remove foil, leave in tin to cool.
7. For topping: whisk remaining sour cream with 2 tsp sugar. Pour over slightly warm cheesecake. Chill for 4 hours or overnight. Serve with berry compote.

Homemade Yoghurt

Preparation Time: 15 minutes

Cooking Time: 6 hours 10 minutes

Makes: 1 Litre

Ingredients:

• 1L full-cream or skim milk
• 45g natural yoghurt

Method:

1. Fill cooking pot with milk, select SAUTÉ. Heat for 8-9 minutes, stirring constantly, to prevent catching. Milk will steam, then become foamy. Aim for just below boiling point (87-90°C).
2. Using oven mitts, remove pot. Sit in sink with ice-cold water. Stir until milk cools to body temperature (35-40°C).
3. Strain milk through sieve. Wash and dry cooking pot. Return milk, stir in yoghurt.
4. Insert cooking pot into multi cooker. Lock lid, select YOGHURT. Timer illuminates for 6:00 hours. When timer beeps, remove lid. Cool yoghurt to room temperature.
5. Note: Refrigerate until cold, consume within 5 days.

FOR POT SET YOGHURT

Follow recipe to step 3. Pour mixture into individual heatproof ramekins until ¼ full. Cover tightly with foil or lids. Place trivet in multi cooker, sit yoghurt pots on top. Pour in enough water to come halfway up sides of pots. Continue from step 4.

TIPS

• To start another batch, use 45g leftover yoghurt.
• Add sweeteners once yoghurt has cooled.
• Serve with berry compote or topping of choice.

Whole Milk Ricotta

Preparation Time: 5 minutes

Cooking Time: 15 minutes

Makes: 500g

Ingredients:

• 2 litres (8 cups) full-cream milk
• 10g citric acid
• 1/4 tsp salt, optional

Method:

1. Fill cooking pot with milk. Secure lid, select YOGHURT function. Timer illuminates for 6:00 hours. Allow milk to heat for 10 minutes (or until timer counts down to 5:50). Select KEEP WARM/CANCEL, remove lid.
2. Dissolve citric acid in 100ml water. Gradually add 1 tsp at a time to warmed milk, stirring slowly. Stop when milk curds separate from whey. Rest lid on cooker, allow ricotta to stand for 1 minute.
3. Line sieve with cheesecloth. Place over bowl. Spoon ricotta into sieve, allowing whey to collect. Wash ricotta with cold water, add salt if desired.
4. To store, cover ricotta with cooled whey, refrigerate in airtight container for up to 3 days.
5. TIP: Reserve leftover whey for smoothies or baking.

Quick Berry Compote

Preparation Time: 5 minutes

Cooking Time: 10 minutes

Makes: 1.5 cups

Ingredients:

• 400g (3 cups) mixed berries, fresh or frozen
• 1/3 cup caster sugar
• juice of half a lemon
• 2 strips lemon peel
• 1 tsp vanilla extract
• 1 Tbsp cornflour

Method:

1. Add berries, sugar, lemon juice, lemon peel and vanilla to multi cooker pot. Stir. Select SAUTÉ, cook uncovered for 10 minutes, stirring occasionally, until berries burst.
2. In small bowl, whisk cornflour with 1 Tbsp water. Add to compote, stir quickly. Press KEEP WARM/CANCEL, remove pot using oven mitts.
3. Cool compote, remove lemon peel. Serve warm or refrigerate in airtight container.
4. Note: Compote will keep refrigerated for up to one week.