Tefal RK705860 Manual de utilizare

RECIPE BOOK

12IN1 MULTICOOKER

EN 02

NL

13

BG

24

CS

35

HU

46

RO

57

HR

68

SL

79

SK

90

PL

101

TR

112

EN

Sesame pork salad 4

Oatmeal with raspberries and bananas 4

Borscht with veal and prunes 5

Spanish sausage and bean soup 5

Pea soup with bacon 5

Fried potatoes with mushrooms and onion 6

Sautéed vegetables 6

Scalloped potatoes with a cheesy crust 6

Home-style ratatouille 7

Cheesy cauliower curry casserole 7

Lamb pilaf 7

Home-style roast 8

Risotto with forest mushrooms 8

Meaty stewed cabbage 8

Stued cabbage rolls 9

Chicken chakhokhbili 9

Baked chicken ragout with aubergine,

tomato and courgette 9

Meatballs in tomato sauce 10

Steamed vegetable medley with citrus dressing 10

Steamed salmon with pink glaze 10

Fish with Herbes de Provence and rice 11

Apple charlotte 11

Classic yogurt 11

Yogurt with jam 12

Delicate cheesecake 12

Non-alcoholic sbiten 12

Table of temperature modes and cooking times

*

Cooking time may be aected by altitude, food temperature, and other factors outside of the manufacturer’s control. As needed, you can always increase the

cooking time for your food. If the amount of ingredients is increased/decreased, the cooking time must be adjusted up or down as appropriate.

MODE

COOKING TIME

TEMPERATURE

LID POSITION

DURING COOKING

Default

Duration

(minutes)

Step

(minutes)

Closed lid Open lid

RICE/CEREAL

determined automatically

PILAF/RISOTTO

determined automatically

REHEAT

25 minutes 8 min - 45 min 1 minute 100°C

MILK PORRIDGE

10 minutes 5 min - 90 min 1 minute 100°C

STEW

60 minutes 20 min - 9 h 1 minute, after 90 minutes - 1 h 100°C

STEAM/SOUP

30 minutes 15 min - 2 h 1 minute, after 90 minutes - 1 h 100°C

YOGURT

**

8 hours 6 h - 12 h 1 hour 42°C

BAKING

35 minutes 20 min - 4 h 1 minute, after 90 minutes - 1 h 135°C

FRY

15 minutes 5 min - 60 min 1 minute 160°C

KEEP WARM

up to 24 hours 75°C

**

Use for making yoghurts in oven-proof glass containers.

1 Cut the pork into strips. Slice the button mushrooms and tomatoes. Chop

the oyster mushrooms.

2 Rub the pork with salt and pepper.

3 Pour the sunower oil into the multi-cooker and turn on FRY mode. Then

roll the strips of pork in sesame seeds and place them in the multi-cooker

along with the button mushrooms, oyster mushrooms, and minced garlic.

Open lid, stir, and sauté for 20 minutes.

4 In a separate bowl, mix with the sliced tomatoes, balsamic vinegar, sugar,

and dried basil.

5 Place the lettuce leaf on a salad plate and spread the prepared dish on top.

1 Add the oats, milk, salt, and sugar to the multi-cooker. Stir.

2 Turn on MILK PORRIDGE mode for 10 minutes.

3 When it is done, add the butter, sliced banana, and raspberries. Stir.

• 2 tomatoes

• 1 leaf of lettuce (any kind)

• 200 g button mushrooms

• 100 g oyster mushrooms

• 300 g pork

• 30 g sesame seeds

• 2 tbsp. sunﬂower oil

• 2 cloves of garlic

• 3 tbsp. balsamic vinegar

• 1 tsp. sugar

• Salt

• Ground black pepper

• Dried basil

• 150 g rolled oats

• 600 ml milk

• 15 g butter

• 1 banana

• Salt, to taste

• Sugar, to taste

• 1 handful of raspberries

X 4 20 min15 min

X 4 10 min5 min

• 500 g veal

• 2-3 medium potatoes

• 200 g green cabbage

• 2 L water

• Several prunes

• 6 cloves of garlic

• 1 onion

• 1 carrot

• 1 beet

• 1/2 red bell pepper

• 1 tbsp. tomato puree

• 3 tbsp. vegetable oil

• 1.5 tsp. granulated sugar

• 3 tbsp. vinegar (or lemon juice)

• 1 bay leaf

• Salt, to taste

• 2-3 black peppercorns

• 200 g smoked pork brisket

• 150 g bacon

• 3 medium potatoes

• 1/2 c. peas

• 1 onion

• 1 carrot

• 1 bunch of herbs

• 2 L broth or boiling water

• Black pepper, to taste

• 200 g small andouille sausages

or any hot dried Polish sausage

• 2 L chicken broth

• White beans (canned) – (225 g)

• 1 bay leaf

• 1 pinch of saﬀron

• 1 small onion

• 4 cloves of garlic

• 1 red bell pepper

• 1 tbsp. sweet paprika

• 200 g Swiss chard (or spinach)

• 100 g tomatoes in their

own juice

• 1 chili pepper

EN

X 4 70 min15 min

X 4 60 min10 min

X 4 70 min10 min

1 Coarsely grate the carrot and beet. Julienne the onion and bell pepper. Slice the veal into cubes. Chop

the potatoes and cabbage into strips. Mince the garlic and set it aside. Soak the prunes for half an

hour. Mince and set aside.

2 Add the vegetable oil, onion, carrot, veal, beet, tomato puree, bell pepper, vinegar, sugar, salt, and

pepper to the multi-cooker. Stir and turn on FRY mode for 10 minutes.

3 Add the cabbage and potatoes, ll with water to the MAX line, and turn on STEAM/SOUP mode for

60 minutes.

4 When it is done, add the minced garlic, prunes, bay leaf, and dried basil.

1 Soak the peas overnight.

2 Cut the bacon and pork brisket into slices. Cube the onion, carrot, and potatoes.

3 Add the bacon, brisket, onion, and carrot to the multi-cooker. Turn on FRY mode for 10 minutes.

4 Pour in the broth (or boiling water). Add the peas and potatoes. Turn on STEAM/SOUP mode for

60 minutes.

5 When it is done, add pepper to taste and the chopped herbs.

1 Finely slice the bell pepper and onion. Mince the garlic, beans, tomatoes in their own juice, and chili

pepper. Slice the sausages.

2 Put all of the ingredients and spices (except the chard or

spinach) into the multi-cooker. Turn on STEAM/SOUP mode

for 60 minutes.

3 When it is done, add the chard or spinach to the hot soup.

TIP

You can substitute water for

the broth.

4 / 5

• 4 large potatoes

• 1 onion

• 300 g mushrooms (any kind)

• 4 tbsp. vegetable oil

• Chili pepper, to taste

• Garlic, to taste

• Salt, to taste

• 100 g leek (white part)

• 1 tbsp. butter

• 50 g Parmesan cheese

• 50 g Gruyere, Edam, or Swiss cheese

• 1 clove of garlic

• 200 ml cream (33 % milk fat)

• 7-8 medium potatoes

• 1/4 tsp. nutmeg

• Salt, to taste

• Black pepper, to taste

• 2 sprigs of thyme

X 4 20 min10 min

X 4 40 min20 min

1 Clean the potatoes and cut into strips. Cut the mushrooms into thin segments. Cut the onion into semi-circles.

Mince the garlic.

2 Pour the vegetable oil into the multi-cooker. Add the potatoes, mushrooms, onion, garlic, salt and chili pepper.

3 Turn on FRY mode for 20 minutes.

4 Stir when it is done.

1 Grease the inside of the multi-cooker with the butter.

2 Cut the potatoes into thin slices. Cut the white part of the leek into thin strips. Grate the cheese. Arrange the

potato slices in layers in the multi-cooker together with the other ingredients. Pour in the cream. Set aside for

10 minutes to soak.

3 Turn on BAKING mode for 40 minutes.

1 Cut the aubergine into semicircles 1.5 cm thick. Grate the carrot. Cut the onion and garlic. Thinly

slice the sweet pepper and tomatoes. Julienne the chili pepper and coriander.

2 Put everything into the pot and stir.

3 Close the lid.

4 Turn on STEW mode for 20 minutes.

• 1 kg aubergine

• 500 g sweet pepper

• 300 g tomatoes

• 20 g tomato paste

• 250 g carrot

• 250 g onion

• 3 tbsp. vegetable oil

• 40 g garlic

• Coriander and rosemary,

to taste

• Salt, spices

• 2 bell peppers

• 2 courgettes

• 1 onion

• 3 cloves of garlic

• 2 aubergines

• 3 tomatoes

• 2 tbsp. vegetable oil

• 1 sprig of thyme

• 1 sprig of basil

• Salt, to taste

• Black pepper, to taste

• 250 g lamb with bone (or a ﬁllet)

• 250 g rice for pilaf

• 5 tbsp. vegetable oil

• 250 g carrot

• 2-3 onions

• 50 g raisins

• 2 heads of garlic

• 250 ml water

• 50 g pilaf seasoning

• 1 tbsp. cumin

• 100 g chickpeas

• Salt, to taste

• Pepper, to taste

• 500 g cauliﬂower

• 250 g mozzarella cheese

(drained)

• 100 ml dry white wine

• 1/4 tsp. curry

• Salt, to taste

• Black pepper, to taste

• 1 tbsp. olive oil

EN

X 4 60 min15 min

X 4 45 min10 min

X 4 50 min10 min

1 Cut the bell pepper, courgette, onion, aubergine, and

tomatoes into small cubes. Mince the garlic.

2 Pour the vegetable oil into the multi-cooker. Add the

vegetables and spices. Turn on STEW mode for 60 minutes.

1 Soak the chickpeas overnight. Soak the raisins and rice for half an hour beforehand.

2 Cut the carrot into strips, cut the onion into semicircles, and cut the lamb into pieces.

3 Pour the vegetable oil into the multi-cooker. Add the onion, carrot, and meat. Turn on FRY mode for

10 minutes.

4 When it is done, add the remaining ingredients. Pour in the water. Turn on PILAF/RISOTTO mode.

1 Pour the olive oil into the multi-cooker. Add all of the remaining ingredients (+125 g of cheese cut

into strips). Stir.

2 Turn on BAKING mode for 45 minutes.

3 Serve after nely slicing and arranging the remaining mozzarella cheese on top.

TIP

If you prefer crisper vegetables,

you can reduce the cooking

time to 40 minutes.

6 / 7

• 200 g pork

• 200 g beef

• 10 medium potatoes

• 3 tbsp. vegetable oil

• 2 red bell peppers

• 1 onion

• 1 carrot

• 1 tomato

• 2 cloves of garlic

• Salt, to taste

• Pepper, to taste

• 1 tsp. sweet paprika

• 400 g smoked sausage

• 800 g winter cabbage

• 200 g button mushrooms

• 600 g tomatoes

• 200 g onion

• 4 tbsp. vegetable oil

• 100 ml water

• 60 g carrot

• 1 bunch of dill

• 1 tsp. sweet paprika

• Salt and pepper, to taste

• 300 g fresh (or frozen) forest

mushrooms

• 300 g rice for risotto

• 1 l vegetable broth

• 1 onion

• 1 clove of garlic

• 70 ml dry white wine (optional)

• 50 g hard cheese, such as Parmesan

• 50 g butter

• 2 tbsp. vegetable oil

• 2 sprigs of thyme

• Salt, to taste

•

Freshly ground black pepper, to taste

X 4 60 min10 min

X 4 50 min10 min

X 4 50 min20 min

1 Cube the beef, pork, potatoes, red pepper, tomato, and onion. Mince the garlic.

2 Put them into the multi-cooker. Add the salt, pepper, paprika, and oil. Stir.

3 Turn on STEW mode for 60 minutes.

1 Cut the sausages into large pieces. Cut the cabbage into ne strips. Quarter the mushrooms. Cut the onion

and tomato into semicircles. Julienne the carrot.

2 Pour the oil into the multi-cooker. Add the sausages, onion, and carrot. Turn on FRY mode for 10 minutes.

3 Add all of the remaining ingredients (except the herbs) and turn on RICE/CEREAL mode.

4 Serve with chopped herbs.

1

Cut the mushrooms and onion into small cubes. Mince the garlic.

2 Pour the olive oil into the multi-cooker. Add the onion, garlic, and rice. Turn on FRY mode for

10 minutes. Pour in the wine and wait for it to evaporate. Add the mushrooms and broth.

3 Turn on PILAF/RISOTTO mode.

4 When it is done, add the butter, and salt and pepper

(to taste) to the risotto.

5

Sprinkle with Parmesan cheese and garnish with thyme

to serve.

TIP

We recommend using a round-

grain rice, such as Arborio or

Carnaroli, for risotto.

• 500 g ground meat

• 100 g rice

• 400 ml water

• 2 onions

• Pepper, to taste

• Salt, to taste

• 1 white cabbage

(that will ﬁt in the multi-cooker)

• 100 g sour cream

• 1 bunch of herbs

• 1 tbsp. vegetable oil

• 5 tbsp. vegetable oil

• 4 chicken breasts

• 3 onions

• Salt, to taste

• Pepper, to taste

• 4 cloves of garlic

• 2 aubergines

• 2 zucchinis

• 100 ml white wine

• 6 tomatoes

• 1 sprig of thyme

• 1 chicken

• 4-6 onions

• 2 bell peppers

• 6-8 small tomatoes

• 1 bunch of basil

• 1 bunch of coriander

• 1/4 tsp. ground hot red pepper

• 2 tsp. ground red paprika

• 3 cloves of garlic

• Salt, to taste

• 3 tbsp. vegetable oil

EN

X 4 60 min25 min

X 4 60 min20 min

X 4 45 min15 min

1 Cook the rice on RICE/CEREAL mode according to the instructions.

2 Cut the core out of the head of cabbage. Put the cabbage into the pot and pour in 2 cups of water.

Cook on STEAM/SOUP mode for 10 minutes. Then cool it o in cold water. Separate the leaves.

3 Cut the onion into small cubes. Combine the ground meat with the onion and rice. Add salt and

pepper to taste.

4 Wrap the meat mixture in the cabbage leaves. Place them in

steamer basket. Fill the main pot with water to the 2-cup line

and turn on STEAM/SOUP mode for 50 minutes.

5 Serve with chopped herbs and sour cream.

1 Cube the chicken, tomatoes, aubergine and courgette. Mince the garlic and onion.

2 Pour the oil into the multi-cooker. Add the chicken, tomatoes, aubergine, courgette, garlic and onion.

Add the thyme, salt, pepper and wine.

3 Turn on BAKING mode for 45 minutes.

1 Cut the chicken into large pieces. Cut the onion, tomatoes and bell pepper into semicircles. Rub the

chicken with the hot red pepper, paprika and salt.

2 Pour the vegetable oil into the multi-cooker. Arrange the chicken, onion, tomatoes and bell pepper

in layers on the bottom.

3 Turn on STEW mode for 60 minutes.

4 When it is done, add minced garlic and herbs to the dish.

TIP

You can substitute minced

vegetables for the ground meat.

8 / 9

• 500 g ground meat (pork, beef)

• 100 g Gouda cheese

• 1 onion

• 150 g tomato paste

• 50 g sour cream

• 100 g white bread

• 1 c. water

• 1 tbsp. ﬂour

• 1 tbsp. vegetable oil

• 50 ml milk

• Salt, to taste

• Black pepper, to taste

• 1 tsp. sugar

• 500 g salmon ﬁllet

• 200 ml water

• Salt, to taste

• Pepper, to taste

• 1 lemon

• 1 leaf of lettuce (for garnish)

For the glaze:

• 1 clove of garlic

• 1 tbsp. apricot jam

• 1 tsp. soy sauce

• 1 tsp. hoisin sauce

• 50 ml ketchup

• 8 stalks of asparagus

• 3 medium potatoes

• 100 g celery root

• 1 medium carrot

• 100 g fresh green peas

• 100 g broccoli

• 1 orange

• 1 lemon

• 3 tbsp. olive oil

• 1 tbsp. soy sauce

• 1/2 tsp. sugar

• 1 chili pepper

• Salt, to taste

X 4 45 min20 min

X 4 20 min10 min

X 4 30 min10 min

1 Add the Gouda cheese, nely cubed onion, minced garlic, bread soaked in milk, salt and pepper to the ground

meat.

2 Form the mixture into balls and roll them in the our.

3 Pour the oil into the multi-cooker. Arrange the meatballs in the pot

and turn on FRY mode for 10 minutes.

4 Dilute the tomato paste with the water. Add the sour cream. Add the

resulting paste to the multi-cooker. Stir and turn on STEW mode for

30 minutes.

1 Cut the salmon into steaks. Add lemon juice and rub with salt and pepper, to taste. Place in the multi-cooker’s

steamer basket.

2 Pour water in the bottom bowl up to the 2-cup line.

3 Turn on STEAM/SOUP mode for 30 minutes.

4 Make the glaze: mix the apricot jam, soy sauce, hoisin sauce, ketchup

and minced garlic.

5 Remove the salmon and cover with the glaze.

6 Place on a plate on top of the leaf of lettuce.

1 Slice the carrot into round pieces. Cut the asparagus in half. Cut the celery root into strips and the

potato into wedges. Separate the broccoli into owerets.

2 Place the cut vegetables into the steamer basket together with the peas. Put the steamer into the

multi-cooker. Pour water in up to the 2-cup line and turn on STEAM/SOUP mode for 20 minutes.

3 Combine the juice from the orange and the lemon. Add the soy sauce, olive oil, sugar, minced chili

pepper and salt.

4 Transfer the vegetables from the steamer basket to a plate. Pour the citrus dressing over the top.

TIP

You can garnish this dish with

mashed potatoes or steamed

vegetables.

TIP

You can substitute teriyaki

sauce for the hoisin sauce.

• 300 g rice

• 600 ml water

• 4 100 g salmon steaks

• 2 tsp. olive oil

• Sea salt, to taste

• Ground black pepper, to taste

• 1 pinch of Herbes de Provence

• 2 tbsp. lemon juice

• 1 bunch of herbs

• 1 bell pepper (for garnish)

• 1 l milk (3.2 % milk fat)

• 100 g plain natural yoghurt

• 200 g ﬂour

• 150 g sugar

• 5 eggs

• 500 g apple

• 1 tsp. baking powder

• 20 g butter (to grease the pan)

EN

X 4 40 min15 min

X 4 50 min10 min

X 6 8 hours5 min

1 Put the rice into the multi-cooker. Add the water.

2 Rub the salmon with a mixture of the salt, pepper and Herbes de Provence. Add lemon juice to taste.

Place in the steamer basket. Put the steamer basket into the multi-cooker.

3 Turn on RICE/CEREAL mode.

4 Place on a plate and garnish with the herbs and bell pepper.

1 Stir the milk and yogurt together until smooth. Distribute

among small glass cups.

2 Turn on YOGURT mode for 8 hours.

3 When it is done, cool the yogurt in the refrigerator for at least

4 hours.

Use for making yoghurts in oven-proof glass containers.

1 Beat the eggs and sugar until smooth. Add the our and baking powder and stir until the mixture

has a uniform consistency.

2 Slice the apples into wedges and spray with lemon juice (if desired).

3 Rub the bottom and sides of the multi-cooker with the butter.

4 Arrange the apples in the multi-cooker. Pour the batter over the top.

5 Turn on BAKING mode for 50 minutes.

TIP

There is no need to boil the

milk in advance if you are using

ultra-pasteurised milk. If you are

using whole or pasteurised milk,

it must be boiled rst and then

cooled to room temperature.

You can use freeze-dried starter

culture.

10 / 11

• 1 l milk (3.2 % milk fat)

• 100 g plain natural yoghurt

• 80 g apricot jam

• 150 g sugar

• 150 g honey

• 2 bay leaves

• 5 g cloves

• 5 g cinnamon

• 5 g ginger

• 5 g cardamom

• 1 l water

• 200 g cookies

(oatmeal cookies are okay)

• 75 g butter (at room

temperature)

• 750 g cream cheese

• 3 eggs

• 220 g sugar

• 180 g sour cream

• 2 tbsp. ﬁnely-grated lemon zest

• 60 ml lemon juice

X 8 8 hours5 min

X 4 1 hour20 min

X 10 55 min5 min

1 Stir the milk and Yogurt together until smooth. Place jam in each cup

and then add the milk mixture.

2 Turn on YOGURT mode for 8 hours.

3 When it is done, cool the yogurt in the refrigerator for at least 4 hours.

Use for making yoghurts in oven-proof glass containers.

1 Pour the 1L water into the multi-cooker. Turn on FRY mode for 5 minutes.

2 Dissolve the honey and sugar in the boiling water. Add the bay leaf and spices and turn on STEAM/SOUP for

20 minutes with the lid closed.

3 When it is done, steep for another 30 minutes with the lid closed.

4 Strain through cheesecloth or a ne sieve. Serve hot. You can garnish with cinnamon sticks.

1 Crush the oatmeal cookies and mix with the softened butter until well combined. Gradually add

120g sugar while continuing to stir.

2 Put the mixture into the multi-cooker. Press it into a uniform layer along the bottom of the multi-

cooker up to line 4.

3 Make the lling by combining the lemon zest, cream cheese and 100 g sugar. Pour the lling onto

the crust.

4 Turn on STEW mode for 1 hour.

5 When it is done, cool the cheesecake in the refrigerator for 2 hours.

TIP

Instead of apricot jam, you can

use any other avour.

NL

Salade met sesam en varkensvlees 15

Havermout met frambozen

en bananen 15

Borscht met kalfsvlees en pruimen 16

Bonensoep met chorizo 16

Erwtensoep met spek 16

Gebakken aardappels met champignons en ui 17

Gesauteerde groenten 17

Aardappelschijes met een kaaskorst 17

Huisgemaakte ratatouille 18

Bloemkool kerriestoofschotel met kaas 18

Lamspilav 18

Huisgemaakt gebraad 19

Risotto met bospaddenstoelen 19

Gestoofde kool met vlees 19

Gevulde koolrolletjes 20

Kip-chakhokhbili 20

Gebakken kippenragout met aubergine,

tomaten courgette 20

Gehaktballen in tomatensaus 21

Gestoomde groenten met citrusdressing 21

Gestoomde zalm met roze glazuurlaag 21

Vis met Provençaalse kruiden en rijst 22

Appelcharlotte 22

Klassieke yoghurt 22

Yoghurt met jam 23

Verjnde cheesecake 23

Non-alcoholische sbiten 23

Tabel met temperatuurstanden en kooktijden*

*De kooktijd kan worden beïnvloed door hoogte, voedseltemperatuur en andere factoren buiten de controle van de fabrikant. Indien nodig, kunt u altijd de kook-

tijd voor uw voedsel verlengen. Als de hoeveelheid ingrediënten wordt verhoogd/verlaagd, moet de kooktijd worden verlengd of verkort.

**Gebruik voor het maken van yoghurt ovenbestendige glazen potten.

STAND

KOOKTIJD

TEMPERATUUR

DEKSELPOSITIE

TIJDENS KOKEN

Standaard Duur (minuten) Stap (minuten)

Gesloten

deksel

Geopend

deksel

RICE/CEREAL

automatisch bepaald

RISOTTO

Automatisch bepaald

REHEAT

25minuten 8min - 45min 1minuut 100°C

BABY FOOD

10minuten 5min - 90min 1minuut 100°C

STEW

60minuten 20min - 9 uur 1minuut, na 90minuten - 1 uur 100°C

STEAM/SOUP

30minuten 15min - 2 uur 1minuut, na 90minuten - 1 uur 100°C

YOGURT**

8 uur

6 uur - 12 uur 1 uur 42°C

BAKING/DESSERT

35minuten 20min - 4 uur 1minuut, na 90minuten - 1 uur 135°C

CRUST/FRY

15minuten 5min - 60min 1minuut 160°C

KEEP WARM

Tot 24 uur 75°C

1 Snijd het varkensvlees in reepjes. Snijd de champignons en

tomaten. Snijd de oesterzwammen.

2 Breng het varkensvlees op smaak met peper en zout.

3 Giet de zonnebloemolie in de multicooker en schakel de stand

CRUST/FRY (koken/bakken) in. Rol de reepjes varkensvlees in de

sesamzaadjes en doe deze met de champignons, oesterzwammen

en geperste knoook in de multicooker. Open het deksel, roer en

laat 20minuten sauteren.

4 Meng in een andere kom de tomaat, de balsamicoazijn, de suiker

en de verse basilicum.

5 Leg het blad sla op een bord en leg het gebakken varkensvlees

erop.

1 Doe de havermout en de melk in de multicooker en roer dit goed

door elkaar.

2 Schakel de stand BABY FOOD (babyvoedsel) voor 10minuten in

.

3 Voeg daarna de gesneden banaan en de frambozen toe en roer

het geheel goed door.

• 2 tomaten

• 1 blad sla (soort naar keuze)

• 200 g champignons

• 100 g oesterzwammen

• 300 g varkensvlees

• 30 g sesamzaadjes

• 2 el zonnebloemolie

• 2 tenen knoﬂook

• 3 el balsamico-azijn

• 1 tl suiker

• Zout

• Zwarte peper uit de molen

• Verse basilicum

• 150 g havermout

• 600 ml melk

•1 banaan

• 1 hand frambozen

X 4 20 min15 min

X 4 10 min5 min

NL

14 / 15

• 300 g kalfsvlees

• 2 geschilde aardappelen

• 200 g groene kool

• Water

• Gedroogde pruimen

• 1 teen knoﬂook

• 1 ui

• 1 wortel

• 1 biet

• 1/2 rode paprika

• 1 el tomatenpuree

• 3 el plantaardige olie

• 1,5 tl kristalsuiker

• 1 el azijn (of citroensap)

• 1 laurierblaadje

• Zout naar smaak

• 2-3 zwarte peperkorrels

• 200 g gerookt varkensgebraad

• 150 g spek

• 3 middelgrote aardappels

• 1/2 kop erwten

• 1 ui

• 1 wortel

• 1 bos kruiden

• 2 l bouillon of kokend water

• Zwarte peper, naar smaak

• 200 g chorizo om te koken

• Kippenbouillon

• Witte bonen (blik) – (700 g)

• 1 laurierblaadje

• 1 snue saﬀraan

• 1 kleine ui

• 2 tenen knoﬂook

• 1 rode paprika

• 1 el paprikapoeder (zoet)

• 200 g snijbiet (of spinazie)

• 200 g tomaten met sap

• 1 chilipeper

X 4 70 min15 min

X 4 60 min10 min

X 4 70 min10 min

1 De wortel en biet grof raspen. De ui en paprika in smalle reepjes snijden. Snijd het kalfsvlees in blokjes.

Snijd de aardappels en kool in reepjes. Pers de knoook en zet deze aan de kant. Laat de pruimen

een half uur weken. Malen en aan de kant zetten.

2 Doe de plantaardige olie, de ui, de wortel, het kalfsvlees, de biet, de tomatenpuree, de paprika,

het laurierblad, de azijn, de suiker, het zout en de peper in de multicooker. Roer, laat gedurende

10minuten garen in modus CRUST/FRY (bakken) en roer af en toe.

3 Voeg de kool en aardappels toe, vul met water tot de lijn MAX en schakel de stand STEAM/SOUP

(stomen/soep) voor 60minuten in.

4 Voeg na het garen de knoook en de pruimen toe.

1 Laat de erwten een nacht weken.

2 Snijd het spek en het gebraad in reepjes. Snijd de ui, wortel en aardappels in blokjes.

3 Doe het spek, het gebraad, de ui en wortel in de multicooker. Schakel de stand CRUST/FRY (bakken)

voor 10minuten in.

4 Giet de bouillon (of kokend water) erbij. Voeg de erwten en aardappels toe. Schakel de stand STEAM/

SOUP (stomen/soep) voor 60minuten in.

5 Voeg peper naar smaak en de gesneden kruiden toe als de stand is voltooid.

1 Snijd de paprika en de ui in plakjes. Hak de knoook en de rode peper jn. Snijd de chorizo in schijes.

2 Doe alle ingrediënten behalve de snijbiet in de multicooker,

giet de gevogeltebouillon erover. Laat gedurende

40minuten koken in modus STEAM/SOUP (STOOM/SOEP).

3 Voeg de snijbiet of spinazie toe als de stand is voltooid.

TIP

Je kunt water gebruiken in

plaats van de bouillon.

• 4 grote aardappels

• 1 ui

• 300 g champignons (soort naar

wens)

• 4 el plantaardige olie

• Chilipeper naar smaak

• Knoﬂook naar smaak

• Zout naar smaak

• 1 el boter

• 50 g gruyère, edammer of geraspte

Zwitserse kaas

• 1 teentje knoﬂook, ﬁjngehakt

• 300 ml room (33 % melkvet)

• 7-8 geschilde aardappelen

• 1/4 tl nootmuskaat

• Zout naar smaak

• Zwarte peper, naar smaak

X 4 20 min10 min

X 4 40 min20 min

1 Maak de aardappels schoon en snijd deze in reepjes. Snijd de champignons jn. Snijd de ui in halve

ringen. Pers de knoook.

2 Giet de plantaardige olie in de multicooker. Voeg de aardappels, de champignons, de ui, de knoook,

het zout en de chilipeper toe.

3 Laat gedurende 20 tot 30 minuten koken in modus CRUST/FRY (bakken).

4 Roeren als de stand is voltooid

.

1 Smeer de binnenkant van de multicooker in met boter.

2 Snijd de aardappelen in dunne schijven. Meng de jngehakte knoook, de room, de nootmuskaat,

het zout en de peper. Leg de schijven aardappel in lagen in de multicooker, afwisselend met het

mengsel van room en geraspte kaas. Eindig met een laag room.

3 Schakel de stand BAKING/DESSERT (gebak/dessert) voor 40minuten in.

1 Snijd de aubergine in schijes van 1,5 cm dikte. Rasp de wortel. Snijd de ui en de knoook in plakjes.

Snijd de peper in plakjes en hak de tomaten en de koriander.

2 Doe alles in de pot en roer dit door.

3 Sluit de deksel.

4 Laat gedurende 20 tot 30 minuten koken in modus STEW (SUDDEREN).

•500 g aubergine

• 150 g paprika

• 200 g tomaten

• 100 g tomatenpuree

• 150 g wortel

• 150 g ui

• 3 el plantaardige olie

• 3 gepelde teentjes knoﬂook

•1/2 el verse koriander

• Zout, peper

NL

16 / 17

• 2 paprika’s

• 2 courgettes

• 1 ui

• 3 tenen knoﬂook

• 2 aubergines

• 3 tomaten

• 2 el plantaardige olie

• 1 takje tijm

• 1 takje basilicum

• Zout naar smaak

• Zwarte peper, naar smaak

• 250 g lam met bot (of ﬁlet)

• 250 g Thaise rijst

• 5 el plantaardige olie

• 250 g wortel

• 2-3 uien

• 50 g rozijnen

• 2 teentjes knoﬂook

• 250 ml water

•½ kaneelstokje

•1 el kardemom

• 1 el komijn

• 100 g kikkererwten

• Zout naar smaak

• Peper naar smaak

• 500 g bloemkool

• 250 g mozzarella (uitgelekt)

•

200 ml bechamelsaus

• 100 ml droge witte wijn

• 1/4 tl kerrie

• Zout naar smaak

• Zwarte peper, naar smaak

• 1 el olijfolie

X 4 60 min15 min

X 4 45 min10 min

X 4 50 min10 min

1 Snijd de paprika, courgette, ui, aubergine en tomaten in

kleine blokjes. Pers de knoook.

2 Giet de plantaardige olie in de multicooker. Voeg de

groenten en kruiden toe. Schakel de stand STEW (stoven)

voor 60minuten in.

1 Laat de kikkererwten een nacht weken. Week de rozijnen en rijst een half uur voor het koken.

2 Snijd de wortel in reepjes, snijd de ui in halve ringen en snijd het lamsvlees in stukken.

3 Giet de plantaardige olie in de multicooker. Voeg de ui, de wortel en het vlees toe. Schakel de stand

CRUST/FRY (bakken) voor 10minuten in.

4 De overige ingrediënten toevoegen als de stand is voltooid. Giet het water erbij. Schakel de stand

RISOTTO (risotto) in.

1 Giet de olijfolie in de multicooker. Voeg al de overige ingrediënten toe (+125g kaas, gesneden in

reepjes). Roeren.

2 Schakel de stand BAKING/DESSERT (gebak/dessert) voor 35minuten in.

3 Leg de resterende jngesneden mozzarella hier bovenop en serveer.

TIP

Als je de groenten knapperiger

wilt hebben, kun je de kooktijd

verminderen naar 40minuten.

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