The smart thermo cooker is equipped with 5 pre set functions which include jam, steaming, soup, kneading 500g, kneading 800g. These are basic settings to be used for quick everyday recipes . They are a guide ONLY and you may need to repeat steps once complete
Jam
The quickest and easiest way to make a bright, red fresh tasting strawberry jam
Ingredients:
500g fresh strawberries, hulled
500g granulated sugar
40g freshly squeezed lemon juice
- Sterilise your jam jars before you get started. Wash well in hot soapy water and then place into an oven which has been preheated to 100 degrees and let them ‘cook’ for 15 minutes before carefully sitting aside until needed
- Place all your ingredients into the bowl and mix for 10 minutes
- Scrape down all ingredients
- Boil and cook for 10 minutes at 100°C
- Review mixture and repeat the step if the jam is not thick enough. The jam should coat the back of a spoon when tested
- Once at the desired consistency transfer to the prepared jars
Steaming
Steaming with the smart thermo cooker could not be easier. Food can be steamed in either the steamer basket or inner basket( Refer to manual for in depth detail )
This pre set recipe is perfect for a mixture of hard & softer vegetables
- Fill the bowl with 800ml of cold water
- Insert inner basket and fill with approx. 700g vegetables – white potatoes etc.
- Add harder vegetables – corn etc. to steamer basket
- Cook for 17 minutes until the vegetables are tender to touch
- Repeat process if vegetables need longer to cook
Soup
A quick carrot and coriander soup. This can be a staple in the winter to warm up on those cold winter nights
Ingredients
1 onion, peeled and finely diced
1 garlic clove, peeled
20g olive oil
500g carrots- cut into 2cm pieces
500ml vegetable stock (or chicken stock)
1 teaspoon ground coriander
1 small handful of fresh coriander
seasoning to taste
- Place all ingredients into the bowl apart from the coriander
- Cook for 20 minutes to soften all vegetables
- Pause and scrape down any ingredients
- Cook again for 2 minutes. This will blend the soup
- Pause and scrape down any ingredients on the side of the bowl
- Add the coriander and cook for a final 8 minutes
- Serve with some crusty buttery bread
Kneading 500g
Basic loaf recipe. A easy to follow recipe which you can adapt according to the size of the loaf
Ingredients
310 g warm water
5 g sugar
10 g dried yeast
530 g bakers flour
20 g oil
5 g salt
- Place warm water, sugar and yeast in the bowl and combine
- Add flour, oil, salt and start the kneading process
- The unit will follow it’s own programme which it will follow
- Repeat any steps if needed, this is just a guide. You may need to adjust according to your own requirements
- Remove the bread from the bowl and add to an oiled bowl. Cover the bowl with a tea towel and leave in a warm place to proof
- Once the dough has doubled in size. turn the dough out onto an oiled bench
- Knead the dough by hand and then shape into a loaf
- Place the dough into a loaf tin, cover with a towel and allow it to rise
- Preheat the oven to 180 degrees
- Once the dough has completely risen
- Bake for 30 -45 minutes or until the bread sounds hollow to tap.
Kneading 800g
A delicious wholemeal loaf which is perfect for breakfast or lunch
Ingredients
500 g water
2 tsp dried instant yeast or 20g fresh yeast
410 g spelt flour
140 g wholemeal flour
3 tsp salt
50 g rolled oats
60 g sunflower seeds
30 g pepitas (pumpkin seeds)
30 g Linseeds
20 g sesame seeds
10 g honey
30 g olive oil
- Place warm water and yeast in the bowl and mix
- Grease a deep sided loaf tin and set aside
- Add all other ingredients and follow the pre set function. Repeat any steps if needed, this is just a guide. You may need to adjust according to your own requirements
- Transfer dough into prepared loaf tin and leave to prove in a warm place until doubled in size (approx 40 – 60 mins)
- Preheat oven to 180 degrees. Bake for 60 to 80 mins depending on how you like your bread
- Transfer to a wire rack and allow to cool completely and store in an airtight container
