Recipes; Home-Made Yoghurt In The Multi Cooker - Russell Hobbs 21850 Instructions Manual

"cup" means the 180ml rice measuring cup supplied with the appliance
veggie and couscous chilli
1 tbsp oil
1 large onion
2 cloves garlic
1 each of red, yellow and orange peppers
1 jar green jalapenos
1 tin kidney beans
1 tin cannellini beans
1 tin butter beans
1 tin chopped plum tomatoes
2 tbsp chilli powder
2 tbsp oregano
1 tsp ground coriander
2 tsp cumin
1 tbsp tomato purée
1 tsp sugar
2 tbsp hot tomato sauce (Heinz fiery tomato sauce or similar)
850ml vegetable stock
120-240ml couscous
to serve
grated cheese
1 small tub sour cream
small bunch coriander finely chopped
Firstly turn on your Russell Hobbs Multi Cooker, select the steam program, and add the oil. Add
the chopped onion and garlic and let them soften, this should take a couple of minutes. Then
add the rest of the ingredients except the couscous. Note: With the beans – rinse and drain
before adding to the cooker. Select the slow cook button. This program is an 8 hour cycle –
perfect if you are going out to work. With around 30 minutes to go add the couscous. If the cycle
has already reached the end just select the Steam setting again and leave for about 20 minutes.
Serve in a bowl with a handful of cheese a drizzle of sour cream and a sprinkle of fresh coriander.
Top Tip: if you just want a classic veggie chilli, don't put the couscous in.

home-made yoghurt in the multi cooker

1200ml whole milk
100ml plain yoghurt (full fat)
flavour option
50g frozen mix summer berries
1 tbsp clear honey
Pour the milk into your Russell Hobbs Multi Cooker and select the steam program. Allow the
milk to heat up until it begins to bubble at the edges. Turn the Multi Cooker off and allow the
milk to cool to about 37 degrees.
Once the milk has cooled add the yoghurt and mix well, removing all lumps. Select the yoghurt
program. When the program is complete take out and place in the fridge to completely cool.
Meanwhile, place the mixed berries in a pan and heat gently, add the honey and cook until the
fruit begins to fall. Take off the heat and cool. Mix the fruit and the yoghurt together.
If you want to store your yoghurt you must sterilize the jars you are going to use. Place them in
the oven at around 100 degrees for 10 minutes or so. You do not want them in for too long as
they could crack. The yoghurt will last for up to a couple of weeks.

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