Morphy Richards MC48815 Risotto with Peas serves, New Potatoes serves, Corn on the cob serves

48815 rev3_x 21/06/2010 10:11 Page 12

• Add garlic, herbs and water, secure lid and cook for 1		Risotto with Peas serves 4
		Oil	2 tbsp
hour.
• Once completed add potatoes, secure lid and cook		Onion, finley chopped	1
		Arborio rice	200g
for a further 5 minutes once reached pressure.
		Frozen peas	140g
		Vegetable stock	400ml
New Potatoes serves 4		White wine	100ml
		Parmesan cheese	25g
New potatoes, halved	450g
		Freshly ground black pepper
Water	1 cup

• Sautee onion in pan without lid until soft, add arborio

• Place potatoes on steamer tray and put 1 cup (225ml) rice and sauté until light brown. water in pan.

• Stir in peas, stock, wine and pepper.

•Cook for 20 minutes once pressure is reached.

• Secure lid and cook for 15 minutes once pressure is reached.

Corn on the cob serves 4

Corn cob	2
Water	1 cup

•Place cobs on steamer tray with water in bottom of pan

•Cook for 5 mins

Ratatouille serves 4

Oilve oil	2 tbsp
Onion, large, chopped	1
Garlic cloves, crushed	2
Aubergine, cubes	1
Courgette, sliced	3
Red peppers, sliced	2
Beef tomatoes, chopped	2
Vegetable stock	1
Salt and pepper to taste

•Heat oil on browning function

•Add garlic and onion and fry until softened.

•Add rest of vegetables and fry for 2 minutes, sprinkle stock cube over the vegetables and season, stir well.

•Secure lid and cook for 5 minutes once pressure is reached.

• Stir in cheese and let melt

Creme brule serves 4

Double cream	500ml
Vanilla pod	1
Caster sugar	100g
Egg yolks	6

•Heat cream using the browning function.

•Split the vanilla pod, scrape out the seeds and add seeds and pod into the cream.

•Once brought to a boil, switch off the power and stir for a few minutes.

•Beat the sugar and egg yolks together in a bowl until pale and creamy.

•Switch the unit back onto the browning function, re heat the cream and add to the egg mixture a little at a time, whisking all the time until thickened slightly.

•Remove vanilla pod and fill 4 ramekin dishes with mixture.

•Rinse the bowl and fill with 1 cup of water.

•Cover tightly with foil and stack on the trivet.

•Cook for 30 minutes.

•Once cooked, cool to room temperature, sprinkle with sugar and caramelise with a blow torch. Allow to set then serve.

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