Kambrook K0T630, KOT630 manual Recipes for Stove Top, Toffee Cups

Recipes for Stove Top

Toffee Cups

Makes 12

1 cup caster sugar ½ cup water

1 tablespoon vinegar

2 tablespoons 100’s & 1000’s (optional)

1.Place sugar, water and vinegar into a 20cm saucepan and stir on dial setting 3 for 2 minutes until sugar has dissolved.

2.Turn the dial to setting MAX and boil for 8 minutes.

3.Switch the settings dial to the off position.

4.Pour the toffee into 12 mini patty pans and allow to stand until completely cooled.

5.Top with 100’s & 1000’s.

Lemon and Lime Butter

Makes 1 jar

45gm butter

½cup caster sugar ¾ cup lime juice

4 egg yolks, whisked

1 tablespoon lemon zest

1.Place butter into a small saucepan and stir on dial setting 3 until butter is melted.

2.Add the sugar, juice, egg and zest and stir constantly for 15 minutes.

3.Switch the settings dial to the off position.

4.Pour into a sterilised jar and keep refrigerated for up to 1 month, or frozen for 3 months.

5.Serve with fresh scones.

Homemade Baked Beans

Makes 4 serves

1½ tablespoons olive oil 1 medium onion, sliced 1 clove garlic, minced

1½ tablespoons brown sugar

2 teaspoons balsamic vinegar

3 roma tomatoes, diced

2 cups canned kidney beans, rinsed

2 bay leaves

1 cup stock

Parmesan cheese, to serve Parsley, chopped, to serve Crusty bread, to serve

1.Place the olive oil, onion and garlic into a 30cm frypan and saute for 3 minutes on dial setting 4, stirring occasionally.

2.Add the brown sugar and balsamic, cook for 2 minutes.

3.Turn the dial up to setting MAX and add the tomatoes, stirring frequently over 4 minutes.

4.Turn the dial down to setting 3 and add the beans, bay leaves and stock.

5.Put the lid on and simmer for 10 minutes, stirring regularly.

6.Serve with parmesan cheese, parsley and crusty bread.

15

KOT630_IB_B11_FA.indd 15 11/07/11 11:57 AM