COOKING EASIER, COOKING BETTER INSPIRING HEALTHIER LIVING 3-in-1 COOKING SYSTEM INSPIRATION GUIDE

Transcription

INSPIRING HEALTHIER LIVING
E as y an d Deli c i o u s R e c ipes
COOKING EASIER, COOKING BETTER
3-in-1 COOKING SYSTEM INSPIRATION GUIDE
3-IN-1 COOKING SYSTEM
congratulations
Preparing meals now will be easier,
healthier and more flavourful!
The Ninja 3-in-1 Cooking System with Triple Fusion Heat Technology
combines oven, stovetop, slow cooking, and revolutionary steam
infused roasting and baking to create delicious and healthier meals,
faster and with true convenience.
®
The Ninja 3-in-1 Cooking System
®
BLENDING
The Ninja Cooking System allows you to create a healthier, simplified lifestyle utilising one appliance for all your
cooking needs. There are four key preparation modes that make each meal extraordinary!
FAST ONE-POT
MEAL MAKING
Delicious, fresh ingredient meals prepared in 30 minutes or less
STEAM INFUSED
ROASTING & BAKING
Prepare juicier, healthier, more delicious meats up to 40% faster and
bake moister cakes only using half the fat!
SEARIOUS
SLOW COOKING
Sear and slow cook your meals all in the same appliance!
FAST ONE-POT
MEAL MAKING
FAST ONE-POT
MEAL MAKING
Create easy, delicious meals in 30 minutes or less, all in the same pot. Prepare your favourite pasta
meals WITHOUT draining the pasta or using a colander, and healthier meals using lean meats and
vegetables, even from frozen! Use our Layered Meals Guide to develop your own creations!
Q
TIPS & TRICKS
1.Dense root vegetables cook slower than many meat cuts or more tender vegetables. Cut
vegetables into smaller, thinner slices so they’ll cook at the same rate as other ingredients.
2.The best meats prepared from freezer to table are leaner meats, such as boneless chicken
breasts, fish, and pork tenderloin.
3.It is best to use the bottom of the pot for pasta/rice/grains, and the roasting rack for meats
and vegetables.
ROASTING
Prepare juicier meats up to 40% faster by setting to oven, and simply adding water or your
favourite broth or herbs to the bottom of the pot. Simply sear your meats first using STOVETOP
HIGH to enhance colour, flavour and texture; then place your meat on the roasting rack, add your
favourite liquid, set to OVEN, place lid on pot, and create the most delicious creations!
Q
TIPS & TRICKS
1. Searing meats typically takes approximately 5-7 minutes per side. For best results, heat unit
first on STOVETOP HIGH for 2-3 minutes. Then sear meat on this setting – look for a golden
brown colour that begins to create a light crust.
2.In general, 250ml provides you with approximately 10 minutes of steam time. Refer to the
chart in the back of the guide to help give you approximate water amounts for certain cuts of
meat and weights.
3.Add infusions to your water to make your meals more flavourful. Wine, broth, herbs, and
aromatic vegetables add extra flavour to your meals. Refer to the infusion guide for delicious
ideas.
STEAM INFUSED
ROASTING
STEAM INFUSED
STEAM INFUSED
BAKING
STEAM INFUSED
BAKING
Prepare delicious desserts that are more moist and healthier! Steam baking only requires you to
add HALF the fat of traditional cake and loaf recipes! Simply add water to the bottom of the pot,
using 250ml per 10 minutes of steam baking time. (Typical recipes take 750ml to 1L of water.)
Place your filled baking pans on the roasting rack, and place in pot. Set to OVEN to your desired
temperature, place lid on pot, and start baking!
Q
TIPS & TRICKS
1.A handy rule of thumb for steam baking: add 250ml of
water for about every 10 minutes of baking time.
2.Use mini cupcake and muffin pans, minispring form pans,
and cakepop pans to make delicious low calorie desserts.
3.Enhance boxed cake mixes with flavourings (almond, citrus
zest) and lighter add-ins (mini chips, sprinkles) for creative
low calorie desserts. You only need to use half the fat!
SLOW COOKING
Sear your meats and/or sauté your vegetables first to create delicious flavours and textures, then
add the rest of your ingredients, and slow cook, right in the same appliance!
Q
TIPS & TRICKS
1.Certain dried spices intensify during slow cooking, such as chilli pepper powders, cayenne and
red pepper flakes. Use half of your desired amount during cooking, and add more at end if
necessary.
2.Do not fill your unit more than full; cooking unit should be at least ¼ full.
3.Set the time for your slow cooked meal before you leave for work. The slow cooker will
automatically shift to KEEP WARM, to keep your meal delicious and at safe temperatures until
you are ready to enjoy!
SERIOUS
SLOW COOKING
SEARIOUS™
Recipe Guide for Delicious Recipes!
FAST ONE-POT
MEAL MAKING
1
Skillet Lasagna
2 Chicken Picatta
3 Shrimp Scampi
4 Cavatelli and Broccoli
Alfredo
5 Easy Spaghetti and
Meatballs
6 Apricot Country Salmon
STEAM INFUSED
ROASTING
STEAM INFUSED
BAKING
7 Prime Rib Au Jus
13 Mini Cheesecakes
19 Chicken Tortilla Soup
8 Sweet and Spicy Baby
Back Ribs
14 Maple Pumpkin Flan
20Beef Stew
15 Gluten-Free Chocolate
Cupcakes
21 Sweet Potato Lentil Soup
9 Spicy Mussels
10 Marinated Greek Chicken
Kebabs
11 Lemon Chicken with
Rosemary
12 Turkey Tenderloin with
Chilli Sauce
16 Caramel Baked Apples
17 Lime Kiwi Cupcakes
18 Banana Lime Coconut
Bread
SEARIOUS
SLOW COOKING
22Savoury Pot Roast
23Beefy Bean & Tomato
Chilli
24Seafood Stew
25Pork and Apple Cider
Sliders
INGREDIENTS
450g. ground beef
10uncooked lasagna noodles, broken into 5cm. pieces
1 jar (750ml.) pasta sauce
125ml. water
1 pkg. (about 30g.) fresh baby spinach
125g. mozzarella cheese, shredded
60g. part-skim ricotta cheese
30g. Parmesan cheese, shredded
FAST ONE-POT
MEAL MAKING
HEARTY SKILLET LASAGNA
Prep: 10 minutes • Cook: 30 minutes • Mode: STOVETOP • Serves: 6
DIRECTIONS
1. Place beef into pot. Set to STOVETOP HIGH. Cook uncovered
10 minutes or until beef is browned, stirring often.
2. Arrange noodle pieces over beef. Pour sauce and water over
noodles. Set to STOVETOP MED. Cover and cook 20 minutes
or until noodles are tender. Turn off pot.
3. Stir in spinach. Stir cheeses in bowl. Spoon cheese mixture over
noodle mixture. Cover and let stand 3 minutes.
Healthier Tip
Replace ground beef with ground
turkey or chicken and add 15ml
olive oil to pot before browning.
customer service 0800 51 41 31
1
Chicken Piccata with Quinoa
FAST ONE-POT
MEAL MAKING
Prep: 5 minutes • Cook: 25 minutes • Mode: STOVETOP/OVEN • Serves: 4
INGREDIENTS
15g. plain flour
1g. salt
Pinch ground black pepper
675g. boneless, skinless chicken
breast halves
30ml. olive oil
30g. butter
250ml. chicken broth
250ml. dry white wine
80ml. lemon juice
35g. brined capers, rinsed and
drained
170g. uncooked quinoa, rinsed
565g. fresh asparagus, cut into
3cm. pieces
DIRECTIONS
1. Stir flour, salt, and black pepper on plate. Coat chicken with flour
mixture.
2. Add oil and butter to pot. Set to STOVETOP HIGH and heat
until butter is melted. Add chicken to pot. Cook uncovered
10 minutes or until chicken is lightly browned on both sides.
Remove chicken from pot.
3. Add broth, wine, lemon juice, and capers to pot. Stir in quinoa
and heat to a boil. Place roasting rack into pot and place chicken
on rack. Place rack into pot and place asparagus on chicken. Set
OVEN to 150C for 15 minutes. Cover until chicken is cooked
through, asparagus is tender, and quinoa breaks apart.
Healthier Tip
Artichokes are a great source of
fiber. Stir 1 package (about 250g)
frozen artichoke hearts in with
the capers in step 3.
2
4. Remove asparagus and chicken from pot. Stir quinoa mixture.
Turn off pot. Let quinoa mixture stand.
INGREDIENTS
60g. butter
4 cloves garlic, minced
Pinch crushed red pepper
60g. fresh parsley, chopped
Salt and black pepper
1L. water
1 pkg. (450g.) angel hair pasta, broken in half
450g. frozen cooked, peeled, deveined medium shrimp
FAST ONE-POT
MEAL MAKING
Shrimp Scampi with Angel Hair
DIRECTIONS
1. Place butter into pot. Set to STOVETOP HIGH and heat until
butter is melted. Stir in garlic, red pepper, half the parsley, salt
and black pepper into pot. Cook uncovered 5 minutes or until
garlic is lightly browned, stirring occasionally.
2. Add wine, water and pasta to pot. Stir to submerge pasta in
liquid. Set OVEN to 150C for 10-15 minutes, checking after 10
minutes. Cover and cook.
Time Saving Tip
Try garlic that is already
chopped, sold in jars in produce
department.
3. Add shrimp into pot. Set time for another 10 minutes, cover
liquid. Set OVEN to 150C for 5-10 minutes and cook until
pasta is tender and shrimp are heated through. Sprinkle with
remaining parsley.
3
CAVATELLI AND BROCCOLI ALFREDO
FAST ONE-POT
MEAL MAKING
Prep: 5 minutes • Cook: 25 minutes • Mode: STOVETOP • Serves: 4
INGREDIENTS
15ml. olive oil
1 small white onion, diced (about
40g.)
1 pkg. (about 400g.) frozen
cavatelli (or fusilli, penne, or
farfalle)
1 pkg. (about 350g.) frozen
broccoli florets
1 jar (about 250ml.) low fat
Alfredo sauce
500ml. water
25g. Parmesan cheese, shredded
DIRECTIONS
1. Pour oil into pot. Set to STOVETOP HIGH and heat oil. Stir in
onion and garlic. Cook uncovered 5 minutes or until onion is
tender, stirring occasionally.
2. Stir in cavatelli, broccoli, sauce and water. Set to STOVETOP
MED. Cover and cook 20 minutes or until cavatelli and broccoli
are tender. Stir in cheese just before serving.
Serving Suggestion Tip
Serve with a tossed green salad
and garlic bread.
4
INGREDIENTS
1L. water
450g. dried spaghetti noodles, broken in half
870ml. jar tomato sauce with herbs and onions (or use tomato frito
sauce)
1pkg. (680g.) frozen meatballs
FAST ONE-POT
MEAL MAKING
EASY SPAGHETTI and MEATBALLS
Prep: 5 minutes • Cook: 25 minutes • Mode: OVEN • Serves: 4
DIRECTIONS
1. Pour water into pot. Stir in spaghetti, sauce and meatballs. Set
OVEN to 150C for 25 minutes. Cover and cook until pasta
is tender and meatballs are hot, stirring occasionally. Serve
immediatly
NOTE: For a thinner tomato sauces, use 800ml water. For whole grain and or a
thicker pasta, increase cooking time by 2-4 minutes, or until pasta is tender.
Serve with a tossed green salad
and garlic bread.
5
Apricot & Country Mustard Salmon
FAST ONE-POT
MEAL MAKING
INGREDIENTS
500ml. water
80g. apricot preserves
30g. whole-grain Dijon mustard
680g. salmon fillets
Salt and ground black pepper
DIRECTIONS
1. Stir jam and mustard in bowl.
2. Pour 500ml water into pot. Stir jam and mustard in bowl.
Season fish with salt and black pepper. Place fish on steam
rack. Spread jam mixture on fish.
3. Set OVEN to 200C for 20 minutes (for thick fillets), checking
after 10–15 minutes.
Sprinkle the fish with sliced spring
onion and serve with baked
potatoes and a green salad.
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INGREDIENTS
2.5kg. roast rib of beef
2g. fresh rosemary leaves, chopped
1L. beef broth or consomme
15g. butter, softened
8g. plain flour
STEAM INFUSED
ROASTING
Prime RIB Au JUs
Prep: 10 minutes • Cook: 1 hour 30 minutes • Mode: STOVETOP/OVEN • Serves: 4
DIRECTIONS
1. Season beef with salt, black pepper and rosemary. Set pot to
STOVETOP HIGH. Add beef and cook uncovered 10 minutes
or until browned on all sides. Remove beef from pot.
2. Pour broth into pot. Place wire rack into pot. Place beef on
rack. Set OVEN to 180C for 1 hour. Cover and cook 1 hour
for medium-rare or until desired doneness. Remove beef to
cutting board and cover with foil.
3. Stir butter and flour in bowl. Add butter mixture to pot. Set
to STOVETOP HIGH. Cook 10 minutes or until the mixture
is slightly reduced, stirring constantly. Serve sauce with beef.
Serve with garlic mashed
potatoes and creamed spinach for
a real steakhouse-style dinner!
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STEAM INFUSED
ROASTING
Sweet and spicy baby back ribs
INGREDIENTS
7g. ground smoked paprika
10g. brown sugar, packed
1g. cayenne pepper
1 strip pork baby back ribs
(about 1.5kg.), cut in half
15ml. vegetable oil
750ml. beef broth or water
120ml. prepared barbecue sauce
DIRECTIONS
1. Stir paprika, brown sugar and cayenne pepper in bowl. Rub ribs
with paprika mixture. Season with salt and black pepper.
2. Pour oil into pot. Set to STOVETOP HIGH and heat oil. Add half
the ribs to pot. Cook uncovered 5 minutes or until browned on
both sides. Remove ribs from pot. Repeat with remaining ribs.
Remove ribs from pot.
3. Pour broth into pot. Place roasting rack into pot. Place ribs on
rack. Set OVEN to 190C for 1 hour. Cover and cook until pork
is fork-tender.
4. Uncover pot and brush ribs with sauce. Set OVEN to 190C for
30 minutes. Cover and cook until sauce is hot.
After cooking, cut ribs in between
bones for easy serving.
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INGREDIENTS
30ml. olive oil
1 small onion, chopped
½small fennel bulb, chopped (about 175g.)
3g. salt
250ml. white wine
250ml. vegetable broth
1g. crushed red pepper
900g. mussels, scrubbed
4g. fresh parsley, chopped
STEAM INFUSED
ROASTING
SPICY MUSSELS
DIRECTIONS
1. Pour oil into pot. Set to STOVETOP HIGH and heat oil.
Add onion, fennel and salt to pot. Cook uncovered 10 minutes
or until vegetables are very tender, stirring occasionally. Stir in
garlic. Cook 1 minute, stirring often. Stir in wine, broth and
red pepper.
Serve this dish with crusty bread
for dipping in the savoury broth.
2. Place mussels on wire rack. Place rack into pot. Set OVEN to
180C for 10 minutes. Cover and cook until mussels are cooked.
Place mussels into serving bowl. Stir parsley into broth mixture
and pour broth mixture over mussels.
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STEAM INFUSED
ROASTING
MArinated greek chicken kabobs
INGREDIENTS
200g. plain Greek yoghurt
1 lemon, cut into 12 wedges
1 clove garlic, crushed
12 wooden skewers (15cm.)
30ml. lemon juice
30ml. olive oil
1g. dried oregano leaves, crushed 250ml. hot water
4 pita breads (15cm.), cut in
quarters
breast halves, cut into 3cm.
pieces
1 small red pepper, cut into 4cm.
pieces
DIRECTIONS
1. Stir yoghurt, garlic, lemon juice and oregano in shallow,
nonmetallic dish. Season with salt and black pepper.
Add the chicken and stir to coat. Cover and refrigerate
15 minutes.
2. Thread 1 piece pepper, 2 pieces chicken and 1 wedge lemon
on each skewer.
3. Pour oil into pot. Set to STOVETOP HIGH and heat oil. Add
half the kebabs to pot. Cook uncovered 5 minutes. Turn kebabs
over and cook 3 minutes. Remove kebabs from pot. Repeat with
remaining kebabs.
4. Pour water into pot. Set wire rack into pot. Place kebabs on
rack. Place steam rack into top of pot. Place pita bread on rack.
Set OVEN to 200C for 3 minutes. Cover and cook until chicken
is cooked through. Serve kebabs with pita bread.
Time Saving Tip
No need to soak wooden
skewers before use in this recipe.
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INGREDIENTS
1 lemon
3 sprigs fresh rosemary
2.5kg. whole roasting chicken
2 large onions, sliced
3 cloves garlic, sliced
1L. chicken broth
STEAM INFUSED
ROASTING
LEMON CHICKEN WITH ROSEMARY
DIRECTIONS
1. Grate and reserve 6g. zest from lemon. Cut lemon in quarters.
Chop and reserve 1 sprig rosemary.
2. Remove giblets and neck from the chicken cavities. Rinse
chicken and pat dry with paper towel. Place lemon quarters and
remaining rosemary sprigs into chicken cavity. Season chicken
with salt and pepper.
3. Set to STOVETOP HIGH. Place chicken into pot. Cook
uncovered, searing chicken for approximately 5–7 minutes on
each side as desired.
Serve with mashed potatoes and
oven browned carrots.
4. Place onions, garlic and broth into pot. Place chicken on roasting
rack, and put rack with chicken in pot. Sprinkle chicken with
reserved lemon zest and chopped rosemary. Set OVEN to 190C
for 1 hour and 15 minutes. Cover and cook until chicken is
cooked through and juices run clear.
11
STEAM INFUSED
ROASTING
Dry seared-roasted turkey
tenderloins with sweet chilli
INGREDIENTS
12g. sugar
6g. salt
3g. ground cinnamon
3g. garlic powder
Pinch dried thyme leaves, crushed
Pinch ground cumin
1pkg. (680g.) boneless turkey
breast tenderloins
30ml. olive oil
120ml. sweet chilli sauce
5ml. Worcestershire sauce
DIRECTIONS
1. Stir sugar, salt, cinnamon, garlic powder, thyme, and cumin in
bowl. Brush turkey with 15ml. oil. Rub turkey with
sugar mixture.
2. Pour remaining oil into pot. Set to STOVETOP HIGH and heat
oil. Add turkey to pot. Cook uncovered 15 minutes or until
browned on both sides. Remove turkey from pot.
3. Place roasting rack into pot. Place turkey on rack. Set OVEN
to 180C for 8 minutes. Cover and cook until turkey is cooked
through. Remove turkey from pot and let stand 5 minutes
before slicing.
4. Stir chilli sauce and Worcestershire sauce in bowl. Serve chilli
sauce mixture with turkey.
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INGREDIENTS
55g. graham cracker crumbs
30g. butter, melted
65g. sugar
340g. cream cheese, softened
1 egg
5ml. vanilla extract
1L. water
STEAM INFUSED
BAKING
MINI CHEESECAKES
Prep: 15 minutes • Cook: 35 minutes • Chill: 4 hours • Mode: OVEN • Serves: 4
DIRECTIONS
1. Cover outside of 2 (10cm.) springform pans with foil.
2. Stir graham cracker crumbs, butter, and 12g. sugar in bowl. Press
mixture into bottoms of pans.
3. Beat cream cheese with remaining sugar in bowl with electric
mixer until smooth. Beat in egg and vanilla essence. Pour batter
into pans.
4. Pour water into pot. Place roasting rack into pot and place filled
pans on rack and cover. Set OVEN to 160C for 35 minutes.
Do not lift lid during cooking.
Serve topped with fresh fruit, fruit
jam, lemon curd, caramel sauce
and toasted chopped pecans or
mini chocolate chips.
5. Remove pans from pot, let cool. Cover and refrigerate at least
4 hours or overnight.
13
STEAM INFUSED
BAKING
MAPLE PUMPKIN FLAN
Prep: 10 minutes • Cook: 45 minutes • Chill: 4 hours • Mode: OVEN • Serves: 8
Editor’s note: Ground pumpkin pie spice is not readily available in the UK.We have made the
substitution by suggesting a pinch each of the following ground spices – cinnamon, nutmeg,
ginger, cloves.
INGREDIENTS
125ml. pure maple syrup
3 eggs, beaten
180g. canned pumpkin puree
125ml. milk
50g. sugar
Pinch each: ground cinnamon, nutmeg, ginger, cloves
5ml. vanilla essence
2L. boiling water
DIRECTIONS
1. Place 30ml. syrup in each of 4 (175ml.) custard cups.
2. Beat eggs, pumpkin, milk, sugar, spices and vanilla essence.
Carefully pour pumpkin mixture into custard cups.
Add some orange or lemon zest
for flavourful garnish.
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3. Pour water into pot. Place roasting rack into pot. Place custard
cups on rack (water should cover about ¼ of the bottoms of
the custard cups). Set OVEN to 180C for 45 minutes. Cover and
cook until knife inserted in centers comes out clean. Remove
custard cups from pot. Let flans cool in cups on cooling rack 5
minutes.
4. Cover custard cups and refrigerate at least 4 hours or overnight.
To serve, loosen edges of flans with a knife. Invert onto dessert
plates.
INGREDIENTS
50g. unsalted butter, melted
50g. dark or bittersweet
chocolate, melted
2 large eggs
50g. cane sugar
2ml. gluten-free vanilla essence
15g. buckwheat flour
15g. almond flour
15g. honey
25ml. water
35g. almonds, sliced
STEAM INFUSED
BAKING
Gluten-free Chocolate almond
mini-cupcakes
DIRECTIONS
1. In a small bowl, combine melted butter and melted chocolate.
Stir to combine. In an electric mixer, beat the eggs with the
sugar and sea salt on medium until pale in colour and the batter
has doubled in volume. Gently fold in the vanilla and chocolate
mixture. Sprinkle the buckwheat flour and almond meal into the
batter, and fold gently to combine.
2.Pour the batter into non-stick sprayed silicone petite muffin tray.
Pour 250ml. water into the pot, and set the roasting rack in pot
and the tray on the rack. Set to OVEN 180C for 15 minutes.
Cook for 12 minutes or until a toothpick inserted into the
center of a cupcake comes out clean.
3.Remove water from pot used for steam baking. Set unit to
STOVETOP HIGH and add honey and water; stir to combine.
Add almonds and cook until honey water is concentrated and
absorbed in nuts and no liquid remains. Top chocolate cakes with
honeyed almonds.
15
STEAM INFUSED
BAKING
Caramel Baked Apples
INGREDIENTS
6 medium apples (about
1.5kg.), cored
12vanilla wafer cookies, finely
crushed
60g. butter, melted
30g. raisins
2g. ground cinnamon
500ml. water
35g. dark brown sugar, packed
18caramel candies, unwrapped
DIRECTIONS
1. Remove 1 strip of apple peel about 2.5cm from top of each
apple. Stir cookie crumbs, 30g butter, raisins, and cinnamon in
bowl. Stuff about 15g cookie crumb mixture into each apple.
2. Stir water, brown sugar, and remaining butter in pot. Place
roasting rack into pot. Place stuffed apples on rack. Set OVEN
to 180C for 30 minutes. Cover and cook until apples are tender,
checking for doneness after 10 minutes of cooking time.
3. Carefully remove apples and rack from pot. Add caramels to
liquid in pot. Set to STOVETOP MED. Cook uncovered 5 minutes
or until caramels are melted and mixture is smooth, stirring
constantly with wooden spoon. Drizzle 30ml caramel sauce over
each apple.
Serve the apples and caramel
sauce warm with vanilla ice cream
or sweetened double cream.
16
INGREDIENTS
30g. cake flour (or plain flour),
sifted
40g. sugar
3 egg whites
4g. lime zest
30ml. lime juice
1g. cream of tartar
1ml. vanilla
Pinch salt
500ml. water
30g. icing sugar
1 kiwi, peeled, thinly sliced, and
cut into quarters (pie-shaped)
STEAM INFUSED
BAKING
Light Kiwi Lime Angel Food Cupcakes
DIRECTIONS
1. In a small bowl, combine cake flour with 10g sugar.
2. With an electric mixer set to high, beat egg whites, vanilla, salt
and cream of tartar until soft peaks form. Add 2g lime zest, and
15ml lime juice. Gradually add remaining 30g sugar. Beat on high
until mixture is fully incorporated, glossy, and stiff peaks are
formed.
3. Fold in by hand the flour and sugar mixture in thirds until fully
incorporated, keeping batter as voluminous as possible.
Cake flour will create a delicate,
tender crumb, but plain flour will
work if that is what you have.
customer service 0800 51 41 31`
4. Fill silicone petite mini-muffin tray with 15g batter each. Pour
500ml water into pot. Place roasting rack in pot and tray on top.
Set OVEN to 160C for 15 minutes, checking after 12 minutes,
and cook until cake rises and a toothpick inserted in center
comes out clean. Remove mini cupcakes and let cool.
5. Stir together 2g lime zest, 15ml lime juice and icing sugar and
frost the tops of the cakes. Top with kiwi.
17
STEAM INFUSED
BAKING
BANANA LIME COCONUT BREAD
INGREDIENTS
Cooking spray
Grated zest and juice of 2 limes
125g. plain flour
7g. bicarbonate of soda
Pinch salt
60g. butter
100g. sugar
1 egg
½ripe banana, mashed
150ml. fat-free milk
5ml. vanilla essence
1L. water
35g. toasted pecans, chopped
30g. sweetened flaked coconut
DIRECTIONS
1. Spray multi-purpose pan with cooking spray. Stir flour,
bicarbonate of soda and salt in a bowl.
2. Beat 30g butter and sugar in another bowl with electric mixer
until mixture is creamy. Beat in egg.
3. Stir banana, milk, half the lime zest, half the lime juice, and vanilla
essence in another bowl. Stir half the flour mixture and half the
banana mixture into butter mixture. Repeat with remaining flour
mixture and butter mixture. Pour batter into pan.
4. Pour water into pot. Place roasting rack into pot. Place pan on
rack. Set OVEN to 190C for 40 minutes. Cover and cook until
wooden pick inserted in center comes out clean. Remove pan
from pot. Let bread cool in pan on cooling rack 10 minutes.
Healthier Tip
You can substitute light cream
cheese or Neufchâtel for the
butter in the bread itself.
18
5. Remove rack from pot and pour out water. Stir remaining butter,
pecans, coconut, brown sugar, lime zest, and lime juice in pot. Set
to STOVETOP HIGH. Cook uncovered 1 minute or until sugar is
dissolved. Spoon coconut mixture over bread.
INGREDIENTS
breast halves
15ml. canola oil
1 medium onion, chopped
2 cloves garlic, chopped
4g. fresh coriander, chopped
2 cans (415g each) diced
tomatoes, undrained
2 cans (300g each) enchilada
sauce
1 can (435ml.) low-sodium
chicken broth
1 can (about 400g) black beans,
undrained
1pkg. (about 230g) frozen corn,
thawed
7g. chilli powder
7g. ground cumin
2 ripe avocados, pitted, peeled
and diced
5 corn tortillas (15-16cm),
cut into 4cm strips
SEARIOUS
SLOW COOKING
Chicken tortilla soup with Avocado
Prep: 20 minutes • Cook: 7 hours 25 minutes
Mode: STOVETOP/SLOW COOK • Serves: 8
DIRECTIONS
1. Season chicken with salt and black pepper. Pour oil into pot.
Set to STOVETOP MED and heat oil. Add chicken to pot. Cook
uncovered 5 minutes or until chicken is lightly browned on both
sides.
This soup is delicious served with
warm cornbread or corn muffins.
2. Stir onion, garlic, coriander, tomatoes, enchilada sauce, broth,
beans, corn, chilli powder and cumin in pot. Set to SLOW
COOK HIGH for 2 hours. Cover and cook until chicken is forktender.
3. Remove chicken to cutting board. Using 2 forks, shred chicken.
Return chicken to pot and stir. Top soup with tortillas before
serving.
19
SEARIOUS
SLOW COOKING
HEARTY BEEF STEW
Prep: 10 minutes • Cook: 7 to 9 hours
INGREDIENTS
900g. lean beef, cut in bite-sized
pieces
6g. salt
1g. ground black pepper
30g. plain flour
30ml. vegetable oil
375ml. beef broth
4 red potatoes, cut in half
2 onions, peeled, cut in quarters
1 cup carrots, cut in thin rounds
4 cloves garlic, chopped
2 sprigs fresh thyme, or
1g dried thyme
145g. frozen peas, thawed
DIRECTIONS
1. Season beef with salt and black pepper. Coat with flour.
beef and cook uncovered 10 minutes or until browned, stirring
occasionally.
Time Saving Tip
You can reduce the slow cook
step by slow cooking on HIGH
for 4 hours.
20
3. Stir broth, potatoes, onions, carrots, garlic and thyme in pot. Set
to SLOW COOK LOW for 7 hours. Cover and cook until beef
is fork-tender. Stir in peas during last 10 minutes of cooking
time.
Prep: 15 minutes • Cook: 7 hours
INGREDIENTS
30ml. olive oil
1 large onion, chopped
1 large carrot, peeled and
chopped
1 large sweet potato, peeled
and cut into cubes
2L. chicken broth
380g. dried lentils
1can (about 415g.) diced
tomatoes
1g. dried oregano leaves, crushed
6g. salt
Pinch ground black pepper
1can (about 425g.) chickpeas,
undrained (also called
garbanzo beans)
SEARIOUS
SLOW COOKING
Sweet potato lentil soup
DIRECTIONS
onion and garlic to pot. Cook uncovered 5 minutes or until
onion is tender, stirring occasionally.
Stir 12g finely chopped fresh parsley,
6g grated lemon zest and 1 clove garlic,
minced in bowl. Sprinkle mixture over
soup before serving. Finish with a
drizzle of olive oil.
2. Stir carrot, sweet potato, broth, lentils, tomatoes, oregano, salt
and black pepper into pot. Set to SLOW COOK LOW for
7 hours. Cover and cook until vegetables are tender. Stir in
chickpeas during last 30 minutes of cooking time.
21
SEARIOUS
SLOW COOKING
Savoury POT ROAST
INGREDIENTS
1 boneless beef roast (1.5kg to
2kg)
45g. plain flour
60ml. olive oil
2 carrots, peeled and chopped
2 stalks celery, chopped
3 cloves garlic, crushed
1 can (about 795g) whole
tomatoes with sauce
250ml. red wine
250ml. beef broth
3 sprigs fresh thyme
3 sprigs fresh rosemary
15g. butter, softened
DIRECTIONS
1. Coat beef with 30g flour.
2. Pour half the oil into pot. Set to STOVETOP HIGH and heat oil.
Add beef to pot. Cook uncovered 10 minutes or until browned
on all sides. Remove beef from pot.
3. Add remaining oil, carrots, celery, onion and garlic to pot. Cook
uncovered 10 minutes or until vegetables are tender, stirring
occasionally. Add tomatoes, wine, broth, thyme and rosemary and
heat to a boil.
4. Return beef to pot. Set to SLOW COOK LOW for 6 to 8 hours.
Cover and cook until beef is fork-tender.
Time Saving Tip
Cook pot roast in about half the
time: Set pot to SLOW COOK
HIGH for 4 hours.
22
5. Remove beef to cutting board. Stir butter and remaining flour
in bowl. Stir butter mixture into pot. Set to STOVETOP HIGH.
Cook uncovered 2 minutes or until gravy is thickened. Serve
beef with gravy.
INGREDIENTS
900g. lean ground beef
1 large green pepper, chopped
3 cloves garlic, finely chopped
15g. ground chilli powder
10g. ground cumin
9g. salt
1 can (about 795g.) crushed
tomatoes
35g. tomato puree
45ml. Worcestershire sauce
30ml. red wine vinegar
2 cans (430g. each) kidney beans,
drained and rinsed
SEARIOUS
SLOW COOKING
Beefy Bean & Tomato chilLi
DIRECTIONS
1. Place beef, onion, pepper and garlic into pot. Set to STOVETOP
HIGH. Cook uncovered 20 minutes or until beef is cooked
through, stirring occasionally.
2. Stir in remaining ingredients. Set to SLOW COOK HIGH for 2
hours. Cover and cook.
Serve this chilli topped with sour
cream, avocado, chopped fresh
coriander, shredded cheese and/or
diced red onions.
23
SEARIOUS
SLOW COOKING
HEARTY SEAFOOD STEW
Prep: 15 minutes • Cook: 4 hours
INGREDIENTS
30ml. olive oil
1 bulb fennel, thinly sliced
crosswise
1 clove garlic, chopped
1g. crushed red pepper
1 can (about 415g.) diced
tomatoes, undrained
225g. large sea scallops
115g. white fish fillets, cut into
2.5cm. pieces
225g. uncooked jumbo shrimp,
peeled and deveined
900g. mussels, scrubbed
1 loaf crusty bread, sliced and
toasted
DIRECTIONS
1. Add oil, onion, fennel, garlic, and red pepper to pot. Set to
STOVETOP HIGH. Cook uncovered 3 minutes or until onions
are tender, stirring occasionally.
2. Stir in wine and tomatoes. Cover and set to SLOW COOK
HIGH for 4 hours. After 3½ hours, add seafood and cook for
20–30 minutes or until mussels open and seafood is cooked
through. Discard mussels that do not open. Serve with bread.
To toast bread, brush bread slices on
both sides with olive oil, season with
salt and pepper, and place on baking
sheet. Bake at 200C, gas mark 6, for 10
to 15 minutes or until golden.
24
Prep: 10 minutes • Cook: 5 to 6 hours • Mode: SLOW COOK • Serves: 6
INGREDIENTS
1 boneless pork shoulder roast (1.5kg to 2kg)
4g. ground paprika
60g. whole grain mustard
250ml. apple cider or apple juice
1pkg. (425g) slider or mini sandwich buns (12 count)
SEARIOUS
SLOW COOKING
PORK AND APPLE CIDER SLIDERS
DIRECTIONS
1. Season pork with salt, black pepper and paprika. Stir mustard,
brown sugar, garlic and cider in pot. Add pork and turn to coat.
Set to SLOW COOK HIGH for 5 to 6 hours. Cover and cook
until pork is fork-tender.
2. Using two forks, shred pork in pot. Spread additional mustard on
buns, if desired. Divide pork mixture among buns.
Keep this meal quick and simple
and serve with sweet potato fries
from the freezer section and sliced
fresh cucumber with ranch dressing
for dipping.
25
STEAM
INFUSED
COOKING
Protein
CHICKEN
Cooking Infusions
1 hour
cooktime
for 1.5 - 2kg
Flavor Choice
Liquid
Seasoning
Extra Flavor Ingredients
Tuscan
750ml. white wine
+ 125ml. lemon juice
20g. rocket
85g. fennel + 140g. pear
Mediterranean
1L. chicken broth
2g. dried oregano
75g. feta cheese
Caribbean
500ml. orange juice
+ 500ml. chicken broth
160g. onion,
180g. bell pepper
15g. cumin + 15g. coriander
Thai
2 cans coconut milk
+ 125ml. water
7g. minced ginger
65g. curry paste
55g. bacon + 260g. corn
FISH
Southern
500ml. fish stock
80g. onion
30 minutes
cooktime
for 900g
French
500ml. white wine
160g. leek
70g. mushrooms
Italian
500ml. broth
1g. dried basil +
2 minced cloves garlic
1 can cannellini beans, undrained
+ ½ pkg. frozen spinach
Lemon Dill
375ml. wine
+ 125ml. lemon juice
3g. chopped dill
15g. Dijon mustard
German
1L. chicken broth
+ 2g. allspice
320g. onion
PORK
40 minutes
cooktime
for
900g - 1.5kg
BEEF
40 minutes
cooktime
for
900g - 1.5kg
Sweet/Savory
1L. apple juice
160g. onion
280g. red cabbage
American
500ml. broth +
500ml. barbeque sauce
55g. bacon
French
1L. chicken broth
4 whole cloves
60g. honey mustard
Mexican
520g. salsa +
500ml. beef broth
40g. chopped chilies
+ 4g. cumin
+ 8g. coriander
Asian
500ml. teriyaki sauce
+ 500ml. water
80g. spring onions +
3g. minced ginger +
40g. spicy garlic paste
Greek
750ml. red wine
+ 250ml. water
1 can tomato puree
+ 30ml. olive oil
6g. chopped rosemary
Spain
1 can diced tomatoes +
500ml. chicken broth
180g. red bell pepper +
250ml. sherry +
6g. saffron threads
Quick Cooking
(9 Minutes or Less)
Medium Cooking
(10–20 minutes)
Longer Cooking
(20+ minutes)
LAYERED
MEALS
Protein
Vegetable
Starch
Fish Fillets
Small Chicken Cutlets
Frozen Shrimp/Frozen Fish Fillets
Asparagus
Bell Peppers
Haricots Vert
Spinach
Onions
Pea Pods
Sugar Snap Peas
Frozen Peas
Mushrooms
Thin-sliced Courgette
Thin-sliced Crookneck
Couscous
90-Second Microwave Rce
Israeli Couscous
Kasha
Rice Stick Cellophane Noodles
Angel Hair Pasta
Whole Wheat Spaghetti
Protein
Vegetable
Starch
Frozen Large Chicken Cutlets
Small Chicken Cutlets
Frozen Shrimp/Frozen Fish Fillets
Broccoli
Buckwheat Noodles
Quick Barley
Quinoa
10-Minute Rice
Green Beans
Thick Asparagus
Thick-sliced Courgette
Eggplant
Protein
Vegetable
Starch
Frozen Boneless Chicken Breast
Beef Roast (4cm or smaller
if using steaming tray)
Bone In Meats, Chicken Thighs
Carrots
Sweet Potatoes
Parsnips
Rutabagas
Turnips
Artichokes
Corn on the Cob
Polenta
Potato
Rice, Wild, Brown, & Jasmine
Lentils
Pilaf
Dried Beans
RETAIL
ACCESSORY
LIST
12.7cm round
15.cm oval
170g each 9cm round
8cm round
5.7cm round
20.3cm x 12.7cm
19cm x 10cm
10.8cm
10cm x 2cm round
170g. custard glas cups
9.5cm x 5cm round
RETAIL
ACCESSORY
LIST
18cm round
15cm round cake pan
15cm round
10cm round cake pan
10cm round
5cm timbale molds
5cm pans
10cm round
5cm round
13cm x 8cm
x 4.5cm
20.3cm x 9.5cm
x 5.8cm
7.6cm x 8.2cm
10cm tube pans
10cm round
14cm x 7cm
RETAIL
ACCESSORY
LIST
25.4cm x 14cm
x 3.3cm high
15cm x 20cm
x 6.3cm
18.7cm x 13.3cm
x 4.4cm
20.3cm x 10cm
19cm x 6.3cm
round
14cm H x 7.6cm
x 6.3cm
9cm x 6.3cm
61cm
10cm x 7.6cm
Flavour
RETAIL
ACCESSORY
LIST
Flavour injector
12.7cm x 12.7cm
square
Although every precaution has been taken in the preparation of this inspiration guide, Euro-Pro assumes no responsibility for errors or omissions. Nor is any liability assumed for damages resulting
from the use of the information contained herein. Although every effort has been made to ensure that the information contained in this guide is complete and accurate, the authors are not engaged
in rendering professional advice or services to the individual reader. This information is not intended to replace the advice of a medical practitioner and consumers should always consult with a health
care professional prior to making changes to diet or lifestyle, including any new health-related eating programs. The author shall not be held responsible for any loss or damage allegedly arising from any
information or suggestion in this guide. The opinions expressed in this guide represent the personal views of the authors.
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COOKING EASIER, COOKING BETTER INSPIRING HEALTHIER LIVING 3-in-1 COOKING SYSTEM INSPIRATION GUIDE

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