Pearl Barley And Borlotti Bean One-Pot; Syrup Sponge Pudding; White Load - Russell Hobbs 21850 Instructions Manual

pearl barley and borlotti bean one-pot

1 tbsp olive oil
1 tin borlotti beans, drained and rinsed
1 onion, finely chopped
175g pearl barley
1 tin tomatoes chopped
1 tbsp tomato purée
salt and pepper to taste
1ltr vegetable stock
125 ml dry red wine
handful of parsley, chopped
hot chilli oil, to serve (optional)
Place the oil in your Russell Hobbs Multi Cooker and add the onion and a pinch of salt; select
the steam program and cook the onions till soft. Add the wine and cook for a few minutes. Add
the pearl barley, and stir well until it begins to take on the colour of the wine. Stir in the beans,
tomatoes, and hot stock. Select the stew program. Check after 30 minutes that there is enough
liquid in the pot. Serve with a splash of chili oil and serve hot, either on its own or with some
fresh crusty bread.

syrup sponge pudding

115g butter
100g caster sugar
2 eggs, beaten
¼ tsp vanilla essence
175g self raising flour
2 tbsp milk
4 tbsp golden syrup
Grease a two pint oven-proof bowl or pudding basin.
In large bowl, cream together the butter and sugar. Add, a little at a time, the beaten eggs,
vanilla and flour, until well mixed. Fold in milk to achieve a smooth consistency.
Pour the syrup into the bottom of prepared basin and layer the mixture over the top. Cover
the basin with baking parchment and then with foil and tie with string to secure it. Place in
your Multi Cooker (make sure there is room all around the bowl. Add boiling water to the Multi
Cooker, about an inch lower than the lip of the bowl. Select the Steam program for 1 to 1½
hours, or until pudding springs back when touched. Invert onto serving plate and serve warm.
This is a great pudding any time of the year!!
white loaf
1 tbsp golden syrup
1 tbsp melted butter
320ml warm milk
1 sachet yeast
500g strong white flour
1 tsp salt
In a bowl, place the flour and salt and mix well. Add the yeast sachet and add the melted butter
and golden syrup. Finally add the warm milk and knead into a ball. Add a little extra flour if the
mix is very sticky. Cover and leave in a warm place for 10 minutes. Take out and knead again
well. Place back in the bowl, cover and leave again for 10 minutes. Then place the bread in your
Russell Hobbs Multi Cooker and select the bread program. Check when the display shows 2.30.
Turn the bread over and cook for the last 30 minutes – this will help to give the top of the loaf a
little colour and a crunch. Serve with lashings of butter.
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