Preparation time

8 minutes

Cook time

25 minutes

INGREDIENTS (MAKES 2 PORTIONS)

125g chicken mince

½ small onion

1 clove garlic

½ small carrot

1 tbsp olive oil

½ tsp mixed italian herbs

200g bottle chopped tomato

½ tsp tomato paste

5 fresh basil leaves

100g spaghetti

10g Pablo breadcrumbs

15g Parmesan cheese, grated

STEPS

• Set pasta to cook in pot of boiling water, as per pasta cooking instructions. Drain pasta and set aside. You may want to add some oilive oil to prevent the pasta from sticking together.
• Prepare the following ingredients:
  - Chop garlic and onion until finely diced.
  - Peel and grate carrot
  - Mix oil and herbs into chicken mince
  - Wash and chop basil leaves roughly.
• Place garlic, onion and carrot into porridge/rice/pasta cooker. Steam for 10 minutes.
• Add in chicken, chopped tomato and tomato paste. Stir to mix well. Steam for a further 10-15 minutes until chicken is completely cooked. Add in the basil leaves and leave to cool. Serve with drained pasta.

Preparation time

15 minutes

Cook time

30 minutes

INGREDIENTS (MAKES 2 PORTIONS)

¼ small pumpkin (50g)

1 potato (50g)

15g butter

½ small onion

250ml chicken or vegetable stock

100g risotto rice

1 tbsp marscarpone cheese

15g parmesan, grated

½ tbsp fresh parsley (optional), to serve

STEPS

• Prepare the following ingredients:
  - Peel and deseed the squash and cut into cubes.
  - Peel and cut potato into cubes.
  - Chop onion till finely diced
• Place squash, onion and potato into upper steaming basket.
• Place butter and risotto into porridge/rice/pasta cooker. Fill cooker with stock. Close with double deck cover.
• Steam for 15 minutes, until risotto is cooked.
• Drain any excess liquid into blender cup. Empty upper steamer basket into blender cup. Use autoblend until puree is smooth. Add in the risotto and steam for further 3 minutes. You may add additional stock if consistency is too thick.
• Stir in marscapone.
• Season with parmesan and parsley to serve.

Preparation time

3 minutes

Cook time

10 minutes

INGREDIENTS (MAKES 1 PORTION)

1 slice of white bread

1-2 tsp cream cheese

15g gruyere cheese, grated

3 stems of broccoli

1 egg

STEPS

• Peel away with more fibrous outer parts of broccoli stem, as these are harder to digest.
• Place broccoli into upper steamer basket.
• Place egg in porridge/rice/pasta cooker. Cover with hot water. Use double deck cover.
• Steam for 8 minutes. The egg should be runny for dipping.
• Toast the bread lightly in a toaster. Spread the cream cheese and sprinkle with gruyere cheese. Place onto the toaster for further 3-5 minutes until the cheese has melted. Slice into fingers.
• Serve with the toasted fingers and broccoli stems.

Preparation time

5 minutes

Cook time

25 minutes

INGREDIENTS (MAKES 1 PORTION)

½ cup cooked rice

1 medium sized apple

1 cup of milk

1½ tbsp of unrefined or brown sugar

1 tbsp of almond flour

1 tsp of nuts powder (optional)

2 tsp of raisins

A pinch of cardamom powder

1 tsp of ghee or butter

STEPS

• Place ghee, almonds and raisins in porridge/rice/pasta cooker.
• Peel and chop apples into cubes. Throw away core. Place in steamer. Cover with double deck cover and steam for 10 minutes.
• Remove and set aside cooker and steamer.
• Put the milk, rice, sugar and cardamom into the blender cup. Close with single deck cover and steam for 10 minutes. Pulse blend and steam for another 5 minutes. Pour out into separate bowl.
• Empty cooker and steamer contents into blender cup. Auto blend to puree mixture of apple, raisins and nuts.
• Add the rice pudding into blender cup, mix well. Portion into serving bowls or refrigerate.

Preparation time

10 minutes

Cook time

15 minutes

INGREDIENTS (MAKES 3 PORTIONS)

1 medium butternut squash

15-20 large, seedless green grapes

STEPS

• Peel and deseed squash, cut into cubes.
• Place squash in porridge/rice/pasta cooker and steam for 10 minutes or until squash is soft.
• Deseed and halve the grapes, then place in uppder deck steamer basket. Cover with double deck cover. Steam for a further 5 minutes.
• Use fork to check if squash and grapes are soft. Empty into blender cup to blend to desired chunkiness.

Preparation time

5 minutes

Cook time

15 minutes

INGREDIENTS (MAKES 2 PORTIONS)

70g french beans

½ carrot

1 apple

STEPS

• Peel carrots and chop roughly.
• Chop beans. Discard ends.
• Peel and chop apples. Throw away core.
• Place all ingredients into steamer basket. Steam for 10 minutes or until tender. Enpty into blener and pulse blend till desired chunkiness.
• Serve with Greek yoghurt or cream cheese.

Preparation time

5 minutes

Cook time

15 minutes

INGREDIENTS (MAKES 3 PORTIONS)

2 baby asparagus spears

½ ripe avocado

1 tbsp cottage cheese

STEPS

• Cut asparagus into approximately 5cm fingers.
• Place asparagus in the steamer basket. Steam for 5 minutes until asparagus is slightly soft.
• Chop up avocado roughly. Discard skin and stone.
• Empty asparagus into blender cup, add avocado and cottage cheese. Blend until desired chunkiness. You may add milk to reduce the thickness.
• Serve as a dip with toasted bread or nachos!