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Hungarian Beef Goulash

This wonderfully tasty winter warmer is traditionally served as a soup but it makes a wonderful beef stew. The addition of beer gives a German twist and adds a deeper and ‘hoppy’ flavour to the dish. Making the paste (Cooks Tips) to stir in when serving is well worth the effort and a chef’s ‘secret’ not normally found in recipes.

Details

Serves: 4 Preparation Time: 15 minutes Cooking Time: 45 minutes Kcal per serve: 570

Ingredients

• 2 – 2 1⁄2 lb. beef stewing steak (chuck or round), cut into 1” cubes • 3 – 4 tbsp. canola or olive oil • 2 white onions, thinly sliced • 1 green bell pepper, seeded and diced • 4 cloves garlic, crushed • 3 tbsp. sweet paprika • 1 tsp. caraway seeds

• 1 tsp. sea salt • 1⁄2 tsp black pepper • 2 bay leaves • 2 tbsp. tomato paste • juice of 1 lemon • 1 cup lager or pilsner beer (or substitute with water) • 1 cup rich beef stock • 1⁄2 cup sour cream, optional

Preparation

1. Season the beef cubes with salt and pepper to taste.

2. Set the InstantPot to Sauté (More/High) and add the oil. When hot brown the beef cubes in batches so as not to overcrowd the pot. Add more oil if necessary. Set aside the beef in a bowl.

3. Select Sauté (Less), add the onions and cook until soft. Add the bell pepper and garlic and cook for a further 2 minutes.

4. Add the paprika, caraway, salt, pepper, bay leaves, tomato paste, lemon juice, beer and beef stock and stir to combine. Add the browned beef and juices from the bowl. Stir to combine and scrap off all the flavorsome bits from the bottom of the pot.

5. Turn off Sauté and lock the lid.

6. Set the InstantPot to Manual (More) and cook for 25 minutes.

7. Release the pressure and remove the lid. Set to Manual (Normal) and cook for a further 5 – 10 minutes to thicken the sauce.

8. Serve with a dollop of sour cream (optional).

Cooking tips

To a mortar and pestle add 2 teaspoons of caraway seeds, 4 cloves of garlic and zest of 1⁄2 a lemon and pound to form a paste. Stir in 1⁄3 - 1⁄2 teaspoon per portion when serving to add an extra authentic Hungarian Goulash taste boost.

[annsteph00]

Spicy Citrus Beef

There is a touch of the Orient in this spicy, citrusy alternative to a take-away stir-fry. The preparation is easy, and the recipe is versatile and works well with other meats such as pork or lamb tenderloin, or even boneless chicken thighs. Try adding extra vegetables such as diced red bell peppers and sliced snow peas.

Details

Serves: 6 Preparation Time: 15 minutes Cooking Time: 25 - 30 minutes Kcal per serve: 352

Ingredients

• 2 – 2 1⁄2 lb. flank steak, sliced into 1⁄4 inch strips • 2 tbsp. canola or vegetable oil • 4 – 6 cloves garlic, finely chopped • 1” piece fresh ginger, grated • zest and juice of 1 lime • zest of 1⁄2 an orange • 3⁄4 cup fresh orange juice • 1 tsp. fish sauce or Worcestershire sauce

• 2 tsp. sesame oil • 2 tbsp. soy sauce (preferably dark) • 1 tbsp. palm sugar (or honey) • 2 red chili, or to taste finely sliced • 1 tsp. red pepper flakes, or to taste • coarse sea salt (or kosher salt) and black pepper • 2 tbsp. cornstarch • 8 green onions, sliced into 1⁄4 inch lengths • 1 small bunch cilantro, roughly chopped

Preparation

1. Season the beef slices with salt and pepper to taste.

2. Set the InstantPot to Sauté (More/High) and add the oil. When hot brown the beef slices in batches so as not to overcrowd the pot. Add more oil if necessary. Set aside the beef in a bowl.

3. Select Sauté (Less) and add the garlic and ginger and cook for 1 minute.

4. Add the lime and orange zest and juice, fish sauce, sesame oil, soy sauce, sugar, chili and pepper flakes. Stir to combine and scrap off all the flavorsome bits from the bottom of the pot.

5. Add the beef and the juices in the bowl and stir in. Set to Manual (More) for 12 minutes.

6. When done release the pressure and remove the lid.

7. Taste the sauce and adjust the seasoning with salt and pepper if needed.

8. Dissolve the cornstarch in a few tablespoons of water. Set the pot to Sauté (Normal) and stir in the cornstarch. Continue cooking, stirring constantly, until the sauce has thickened.

9. Stir in the half the green onions and cilantro.

10. Serve with rice and garnish with the remaining green onion and cilantro.

Cooking tips

Add an extra touch of luxury to the dish by substituting the flank steak with beef tenderloin. Cut lengthways in half and then across the grain into thin strips. If limes are unavailable you can substitute them with lemons.

[annsteph00]

Pecan Nut & Pumpkin Pie

This classic pumpkin pie filling is taken to another level by adding the extra crunch and flavour of pecan nuts in the crust. Add a wow factor and decorate the pie by piping whipped cream with finely grated orange or lemon zest and a teaspoon or two of maple syrup

Details

Serves: 4 Preparation Time: 15 minutes Cooking Time: 35 minutes Kcal per serve: 420

Ingredients

CRUST • 1⁄2 cup (6 – 7) pecan shortbread cookies, crushed • 2 tbsp. butter, melted • 1⁄3 cup toasted pecan nuts, chopped

FILLING • 1 1⁄2 cups (15 oz. can) pure pumpkin • 1 1⁄2 tsp. pumpkin pie spice blend • 1⁄2 cup light muscovado sugar • 1 large egg, beaten

• 1⁄2 cup evaporated milk • 1⁄4 tsp. salt, or to taste

Preparation

1. Spray a 7” spring-form pan with non-stick cooking spray.

2. Add the all crust ingredients to a mixing bowl and mix together. Press the crumbs evenly on the base and sides of the spring-form pan. Place in the freezer to firm up for 10 minutes.

3. Add the sugar, pumpkin pie spice blend, salt, egg and evaporated milk to a mixing bowl and whisk to combine. Add the pumpkin and whisk in. Pour the pie filling onto the pie crust. Cover the spring-form pan with a sheet of aluminum foil.

4. Add the trivet to the InstantPot and pour in 1 cup of water.

5. Make a sling by folding a large sheet of aluminum foil a few times. It should be long enough to go under and up the sides of the spring-form pan so that you can easily lift it out of the pot when done cooking. Make sure it doesn’t affect the closing of the lid.

6. Set the InstantPot to Manual (More/High) for 35 minutes. When done allow the pressure to reduce naturally for 10 minutes. Do a quick release of the remaining pressure.

7. If the pie is still not set in the middle cook for another 3 - 5 minutes on high pressure. Note that it will firm up when refrigerated so don’t over-cook.

8. Remove the pie and place on a wire rack to cool. Remove the aluminum foil. When cool cover with cling film and refrigerate for 4 – 5 hours.

Cooking Tips

If you can’t find pecan shortbread cookies you can substitute them with Graham Crackers or any other crisp cookie that crumbles well. Ginger Snaps cookies are a good alternative and they complement the pumpkin flavor.

[annsteph00]

Rice Pudding

A firm family favourite nicely served both warm or cold. Present it with a dollop of whipped cream and a scattering o blueberries and sliced strawberries or banana. Top it up by stirring in some dark chocolate chips with the golden raisins.

Details

Serves: 8 Preparation Time: 10 minutes Cooking Time: 32 minutes Kcal per serve: 350

Ingredients

• 1 1⁄2 cups Arborio or Carnaroli risotto rice • 3⁄4 cup sugar • 1⁄2 tsp. salt • 5 cups whole milk • 2 eggs • 1 cup half and half • 1 tbsp. maple syrup • 1 tsp. vanilla extract • 1 cup golden raisins (sultanas) • pinch of nutmeg • pinch of cinnamon

Preparation

1. Rinse the rice 3 times in cold water.

2. Add the rice, sugar, salt and milk to the InstantPot and stir to combine. Set to Sauté (Normal) and bring to the boil, stirring occasionally. When it comes to the boil secure the lid and set to Manual (Less/Low) for 16 minutes.

3. In a mixing bowl whisk together the eggs, half and half, maple syrup and vanilla extract.

4. When the InstantPot has completed the 16 minutes allow it to release the pressure naturally for 10 minutes and then do a quick release of the remaining pressure. Remove the lid and stir the rice mixture.

5. Stir the egg mixture into the rice. Set the InstantPot to Sauté (Normal) and bring to the boil, stirring occasionally. Switch the pot off as the rice pudding comes to the boil. Stir in the golden raisins.

6. To serve warm: pour into individual serving bowls and dust with a little nutmeg and cinnamon.

7. To chill see cooks tip. Dust with nutmeg and cinnamon when serving.

Cooking Tips

If you are going to refrigerate the rice pudding it’s best to place a sheet of cling film directly onto the rice pudding. This will help stop a skin forming. If the rice pudding is too thick after refrigerating loosen it to a desired consistency by stirring in half and half or cream.

[annsteph00]

Pears Poached in Red Wine

These gorgeous ruby-red pears look and taste fantastic. Just as good to be eaten warm or cold. Store them covered in the liquid and refrigerated. Try serving it with a dollop of crème fraiche or vanilla ice cream and a scattering of chopped pistachio nuts.

Details

Serves: 6 Preparation Time: 10 minutes Cooking Time: 3 minutes Kcal per serve: 405

Ingredients

• 1 bottle soft, fruity red wine • 1 1⁄2 - 2 cups sugar, to taste • 1 stick cinnamon • 2 cloves • zest of 1⁄2 lemon • zest of 1⁄2 orange • 1 vanilla pod, split in half • 6 medium firm ripe pears, peeled with stalk intact • 1 – 2 tbsp. arrowroot starch dissolved in 2 tbsp. water

Preparation

1. Set the InstantPot to Sauté (Normal). Add the wine, sugar, cinnamon, cloves, lemon zest and orange zest. Scrape the seeds from the vanilla pod and add them and the pod to the wine. Bring to a simmer and stir to dissolve the sugar. Set InstantPot to off.

2. Peel the pears and immediately add them to the red wine mixture to stop the flesh from going brown.

3. Secure the lid and set the InstantPot to Manual (More/High) for 3 minutes. When done do a quick release of the pressure.

4. Remove the pears from the liquid with a slotted spoon. Set aside.

5. Strain the sauce to remove the cinnamon, zest and vanilla pod and return to the pot.

6. Set the InstantPot to Sauté (Normal). When hot gradually stir in the arrowroot starch until the sauce has thickened to your liking.

7. Pour the sauce over the pears and serve.

Cooking Tips

Arrowroot starch is preferable for this recipe rather than cornstarch as it will not make the sauce go cloudy. If vanilla pods are unavailable you can substitute it with 1 teaspoon of vanilla extract.

[annsteph00]

Key Lime Pie

Who doesn’t crave for a deliciously creamy key lime pie? It makes a very welcome change to the usual baked-style cheesecake. Add another layer of indulgence by serving the pie with cream beaten together with honey until getting stiff peaks and finalize with a sprinkle of lime zest.

Details

Serves: 4 Preparation Time: 20 minutes Cooking Time: 15 minutes Kcal per serve: 350

Ingredients

CRUST • 1 cup Graham crackers, crumbed • 3 tbsp. unsalted butter, melted • 1 tbsp. granulated white sugar • 1⁄4 tsp. salt

FILLING • 4 large free-range eggs, whisked until fluffy • 1⁄2 cup crème fraiche

• 1 can (14 oz.) sweetened condensed milk • 1⁄2 cup fresh key lime juice * • 2 tbsp. key lime zest, finely chopped*

Preparation

1. Spray a 7” spring-form pan with non-stick cooking spray.

2. Add the all crust ingredients to a mixing bowl and mix together. Press the crumbs evenly on the base and sides of the spring-form pan. Place in the freezer to firm up for 10 minutes.

3. Add the beaten eggs to a mixing bowl. Gradually whisk inthe condensed milk. Gradually whisk in the key lime juice until the mixture is smooth. Add the lime zest and crème fraiche and whisk in until combined. Pour the mixture onto the pie crust. Cover the spring-form pan with a sheet of aluminum foil.

4. Add the trivet to the InstantPot and pour in 1 cup of water.

5. Make a sling by folding a large sheet of aluminum foil a few times. It should be long enough to go under and up the sides of the spring-form pan so that you can easily lift it out of the pot when done cooking. Make sure it doesn’t affect the closing of the lid.

6. Set the InstantPot to Manual (More/High) for 15 minutes. When done allow the pressure to reduce naturally for 10 minutes. Do a quick release of the remaining pressure.

7. If the pie is still runny in the middle cook for another 3 - 5 minutes on high pressure. Note that it will firm up when refrigerated so don’t over-cook.

8. Remove the pie and place on a wire rack to cool. When cool cover with cling film and refrigerate for 4 – 5 hours.

Cooking Tips

*Bottled key lime juice is not recommended for this recipe. If key limes are not available you can substitute with 1⁄4 cup fresh lemon juice and 1⁄4 cup fresh lime juice and use the zest of regular limes for key lime zest.

[annsteph00]

Cherry Cheesecake

A visually appealing, silky, smooth and creamy cheesecake. Top it with a tangy, dark cherry compote and garnish with fresh, sweet and juicy berries take it to a higher taste level. A must for all cheesecake lovers.

Details

Serves: 8 Preparation Time: 20 minutes Cooking Time: 50 minutes Kcal per serve: 475

Ingredients

CRUST • 1 cup Graham crackers, crumbed • 2 tbsp. unsalted butter, melted

FILLING • 16 oz. cream cheese, softened • 1⁄2 cup superfine sugar • 1 tsp. vanilla extract • 1⁄4 cup crème fraiche or sour cream • 1 tbsp. all-purpose flour • 2 large free-range eggs

CHERRY COMPOTE • 2 cups (16 oz.) frozen pitted dark cherries • 3⁄4 cup granulated white sugar • 2 tbsp. fresh lemon juice • 1 tsp. lemon zest, finely chopped • 1⁄4 tsp. vanilla or almond extract • 2 tbsp. arrowroot starch or cornstarch

Preparation

DIRECTIONS: CHERRY COMPOTE

1. Add 1⁄2 the cherries, sugar, lemon juice, lemon zest and extract to the InstantPot.

2. Set to Manual (More/High) for 3 minutes. When done allow the pressure to reduce naturally for 10 minutes. Do a quick release of the remaining pressure. Remove the lid.

3. Dissolve the arrowroot starch in 2 tbsp. water. Set the InstantPot to Sauté (Normal) and gradually stir in the arrowroot until the sauce thickens.

4. Stir in the remaining cherries and add the compote to a fridge storage container with a lid. Refrigerate until needed.

DIRECTIONS: 1. Spray a 7” spring-form pan with non-stick cooking spray.

2. Add the crust ingredients to a mixing bowl and mix together. Press the crumbs evenly on the base and sides of the spring-form pan. Place in the freezer to firm up for 10 minutes.

3. Add the cream cheese to a mixing bowl. Using a hand mixer on medium speed gradually whisk in the sugar. Whisk in the vanilla extract, crème fraiche and flour. Whisk in the eggs one at a time until just combined. Do not over mix.

4. Add the trivet to the InstantPot and pour in 1 cup ofwater.

5. Make a sling by folding a large sheet of aluminum foil a few times. It should be long enough to go under and up the sides of the spring-form pan so that you can easily lift it out of the pot when done cooking. Make sure it doesn’t affect the closing of the lid.

6. Set the InstantPot to Manual (More/High) for 25 minutes. When done allow the pressure to reduce naturally for 10 minutes. Do a quick release of the remaining pressure.

7. If the cheesecake is not set in the middle cook for another 3 - 5 minutes on high pressure. Note that it will firm up when refrigerated so don’t over-cook.

8. Remove the cheesecake and place on a wire rack to cool. Gently dab away any water on the top of the cheesecake with some paper towel. When cool cover with cling film and refrigerate for 4 – 5 hours or overnight.

9. Remove the cherry compote from the fridge 1⁄2 hour before using. Top the cheesecake with the cherry compote and serve.

Cooking Tips

Give the cheesecake more visual appeal and garnish the cherry compote with a selection of fresh berries such as sliced strawberries, blueberries or raspberries and dust with confectioner’s sugar.

[annsteph00]

Сhocolate Chip and Cocoa Pudding

Treat friends and family in a fun way by placing this delicious pudding in the center of the table and serving warm straight from the Instant Pot. For an extra layer of sweet luxury, add pitted and chopped dates to it. Try with fresh berries such as strawberries, raspberries or pitted cherries to complement the chocolate flavours.

Details

Prep Time: 15 min. Cooking time: 2 hours Serves: 8 Kcal per serve: 615

Ingredients

PUDDING • 1 cup light demerara sugar • 1 cup granulated sugar • 1⁄2 cup canola or vegetable oil • 2 large eggs, 1⁄2 cup whole milk • 1⁄2 cup fresh coffee, cooled • 1 1⁄2 tsp. almond extract

• 2 cups flour, 3⁄4 cup cocoa powder • 1 1⁄2 tsp. baking soda • 1 1⁄2 tsp. baking powder • 1⁄2 tsp. powdered cinnamon • 1⁄2 tsp. salt • 3⁄4 cup dark chocolate chips • 1⁄2 cup pecan nuts, chopped

TOPPING • 1 cup whipping cream, • 2 tbsp. superfine sugar • pinch of nutmeg • 1⁄2 tsp. vanilla extract • cocoa powder for dusting

Preparation

1. Grease the slow cooker insert with butter.

2. Whisk together the sugars, oil, eggs, coffee, milk and almond extract until well combined.

3. Sift together the flour, baking soda, baking powder, cocoa, cinnamon and salt. Add to the egg mixture and whisk until just combined.

4. Stir in the chocolate chips and nuts until evenly spread. Pour into the slow cooker.

5. Cover and cook on high for about 2 hours, or until a cocktail stick inserted into the center of the pudding comes out with just a few crumbs sticking to it.

6. Allow the pudding to cool, uncovered, for about 15 minutes.

7. Prepare the whipped cream topping.

Cooking Tips

Dust the pudding with confectioner’s sugar before topping with the whipped cream mixture. Add a little finely grated orange zest to the whipped cream to give it a citrusy lift. Replace 1⁄2 cup of all-purpose flour for 1 cup of almond flour for extra nuttiness.

[annsteph00]

Cassava and Sweet Potatoes Pudding with Coconut Milk Sauce

A pudding using sweet potatoes and fresh cassava roots, cooked slowly in dark brown sugar, allowing sweetness to soak into the roots. For extra flavour, add one teaspoon of grated ginger. To achieve a chewy, pudding-like texture, use tapioca pearls: you will not need to soak them, speedingup the making process. You may also make coconut cream sauce separately in the microwaves or the stove.

Details

Prep Time: 20 min. Cooking time: 6 hours Serves: 4 Kcal per serve: 480

Ingredients

• 200 grams of sweet potatoes (7.0 oz) • 200 grams of cassava roots (7.0 oz) • 20 grams of tapioca pearls (0.7 oz) • 750 ml of water (more or less 3 cups) (25.36 fl oz)

• 1⁄2 cup of dark brown sugar • 1⁄2 tsp of vanilla extract or 1 pandanus leaf • 1⁄2 tsp. salt • 1 cup of canned coconut cream • 1⁄2 cup of coconut milk • 1⁄4 tsp. salt • 2 tbsps. toasted sesame seeds

Preparation

1. Peel and cut young cassava root into 2-inch-thick medallions and cut each large medallion into two. If you prefer a soft-textured pudding, cut into 1-inch-thick cubes.

2. Peel and cut red or yellow sweet potatoes to 2-inch cubes. put into 1-inch cubes for soft-textured pudding.

3. Set slow cooker mode. Pour half the water, brown sugar or molasses, salt, vanilla extract or Pandanus leaf together in the bowl. Mix until some of the sugar has dissolved and the water changes color.

4. Add the tapioca pearls, cassava and sweet potatoes in. Add the rest of the water to cover the cassava and sweet potatoes. Set on Low and cook for 6 hours. Stir once or twice after two hours of cooking to make sure all ingredients are cooked thoroughly.

5. In the meantime, toast your sesame seeds on a non-stick sauce pan or milk pan over Medium heat until they turn light golden brown. Be careful not to toast the sesame seeds too long as they get burnt quickly over high heat.

6. Pour the coconut cream and coconut milk into the pan, along with 1⁄4 tsp. of salt. Lower the heat and stir over low heat until the cream thickens but is not bubbly. When you see the cream starts to have bubbles on the sides, turn off the heat and let cool. You may keep the sauce in the fridge and reheat before serving.

7. After six hours, turn off your Instant Pot. Ladle the pudding into individual serving bowls and drizzle 3-4 tablespoons of coconut cream sauce on top.

[annsteph00]

Almond Barley and Snow Fungus Pudding

A Crock Pot based revised version of a traditional Chinese soup. Rather than relying on candied watermelon, this recipe uses cranberries and rock sugar as sweeteners. The final thicker consistency comes from using almond milk rather than water. Both almonds and Chinese barley (also known as “Job’s tears”) are nutritious as they come with proteins, fibre, magnesium and vitamins. It also contributes to reducing blood sugar levels.

Details

Prep Time: 20 min. Cooking Time: 4 h. 30 min. Serves 4 Kcal per serve: 380

Ingredients

• 1⁄2 cup of Chinese barley/ Job’s tears • 100 grams of blanched almonds (3.5 oz) • 2 cups of plain almond milk, no sugar added

• 1 cup of water • 20 grams of white snow fungus (0.7 oz) • 1⁄4 cup of dried cranberries • 50 grams of rock sugar (1.8 oz) • 1 tsp. sea salt • 2 tablespoons of sliced almonds, toasted

Preparation

1. Soak the snow-white fungus in water for 20 minutes. Drain and then cut into small bite-sized sections. Discard the hard stems.

2. Pulverize the blanched almonds and Chinese barley in a food processor (or the dry mill of a regular kitchen blender) to resemble coarse crumbs. Pound or crush the rock sugar into smaller pieces, not bigger than 1-inch pieces as smaller rock sugar dissolves faster in warm liquid.

3. Prepare your Instant Pot to slow cooker mode. Into the bowl, add the pulverized Chinese barley and almonds, almond milk, water, rock sugar and sea salt. You can use regular kosher salt if you like.

4. Set the pot on Low for four hours. Stir once or twice during cooking time. The Chinese barley should double in size, approximately the size of cooked beans. The milk should be thickened by the starch that is in the barley pearls.

5. After four hours, add the fungus and dried cranberries. Cook on Low for another 20-30 minutes. Stir to combine and serve in individual bowls, sprinkled with some toasted sliced almonds.

Cooking Tips

Be sure to select high-quality snow white fungus, which is light yellow and looks fairly clean (no dark or brown spots). To get a thicker texture, include one cup of almond milk. To get a consistency more like porridge, add a half cup of water or a quarter cup of the Chinese barley.

[annsteph00]

All Heaven Gooey Cake

Treat yourself to the delicious combination of peanut butter and chocolate and crunchy roasted hazelnuts. Amaze your family with this incredible, delectable sticky chocolate cake. Allow the taste and scent of bananas to blend in, making this dessert not only rich but healthy.

Details

Preparation Time: 30 minutes Cooking Time: 3 hours Serves: 8 Kcal per serve: 590

Ingredients

• 200 grams butter, melted (7.0 oz) • 1⁄2 cup granulated sugar • 3⁄4 cup vegan brown sugar • 4 eggs, whisked (whites or whole eggs) • 2 tablespoons peanut butter • 2-3 tablespoons sour cream • 2 teaspoons baking powder • 2 tablespoons cocoa powder • 1⁄2 teaspoon salt • 1 cup almond flour

• 1⁄2 cup coconut flour • 200 grams melted dark chocolate (7.0 oz) • 1⁄4 cup almond milk • A few drops of vanilla essence • 2 bananas, peeled and sliced • 100 gr hazelnuts, roasted and crushed (3.5 oz)

Preparation

1.Grease the slow cooker with some cooking spray.

2.Take a large mixing bowl and add the melted butter and both types of sugar into it. Blend them well using a hand/automatic blender. When the batter starts to look creamy, start adding one egg at a time and continue to whisk.

3.Add in the peanut butter, sour cream, cocoa powder and some salt. Continue to whisk for another 5-8 minutes. Thereafter, add the flour and fold it in using a spatula.

4.Pour in the melted chocolate, some milk and vanilla essence. Blend it again for 3-4 minutes (or fold using a spatula) until all the ingredients are well mixed. Be careful to not over- blend the mixture.

5.Add in the mashed bananas and crushed roasted hazelnuts. Pour the batter in the slow cooker and spread it evenly. Cover the lid of the cooker and cook it over low heat settings for 3-4 hours.

6.Thereafter, remove the lid of the Instant Pot and insert a knife in the centre to check if the cake is well-cooked.

7.Once done, remove the cake from the slow cooker and place it on the cooling rack. Let it cool for some time. Cut it into small pieces and serve warm.

Cooking Tips

Replace almonds or walnuts for the hazelnuts to add delicious crunchiness and aroma to the cake. Drizzle a liqueur such as rum or bourbon over the cake while it warm or else put in the batter itself.

[annsteph00]

Instant Pot Vietnamese Meatball Egg Drop Soup

Ginger, cilantro, black cardamom, mint, limes, and fish sauce come together to give this soup an authentic Vietnamese flavour. Fresh, aromatic, and light yet nourishingand totally comforting.

Details

Preparation Time: 10 minutes Cooking Time: 15 minutes Serves: 2 Kcal per serve : 635

Ingredients

For the Meatballs • 225 gr (1/2 lb.) Ground Chicken • 1⁄4 cup Shredded Carrot • 1 Red Chili, finely chopped • 1⁄4 cup chopped Green Onions • 1 tsp. grated Ginger • 1 tbsp. Soy Sauce • 1 Egg • 1 tbsp. chopped Cilantro • 1 tbsp. chopped Mint • 1⁄4 tsp. Salt

• 1⁄4 tsp. Pepper For the Soup • 4 cups Chicken Stock • juice of 1 Lime • 1 tbsp. Fish Sauce • 1”-piece Ginger, peeled a handful Cilantro stems • 5 pieces Black Cardamom Pods • 1 White Onion, cut in half • 1 tbsp. Sugar • 1 Egg, beaten

Preparation

1. Combine all ingredients for the meatballs in a bowl. Mix thoroughly by hand and form into meatballs. Chill until ready to use.

2. Char the ginger and white onion on the grill or on a stove’s open flame.

3. Set the pot to sauté mode.

4. Combine the chicken stock, fish sauce, lime juice, sugar, cilantro stems, cardamom pods, charred onion, and charred ginger in the pot. Bring to a simmer.

5. Switch the pot to manual.

6. Add the meatballs into the soup and cook for 15 minutes at high pressure. Release pressure.

7. Season with more fish sauce and/or sugar if needed.

8. Switch to keep warm setting.

9. Stir in the beaten egg and leave on warm until ready to serve.

10. Ladle onto individual soup bowls and garnish with additional cilantro.

Cooking Tips

Not much prep time available? Use chicken strips instead and save up on having to make those meatballs from scratch.

[annsteph00]

Tomato & Basil Cream Soup

Once you try this delicious soup that is ready in less than half an hour you will never want to eat the ready-made variety again! It easily freezes so do not hesitate to cook more that you can eat! It will be handy for when you are pushed for time and fancy a quick meal: Prepare it without the cream. After defrosting add the cream and heat.

Details

Preparation Time: 12 minutes Cooking Time: 15 minutes Serves: 2 Kcal per serve: 770

Ingredients

• 1 tbsp. extra virgin olive oil • 2 tbsp. butter • 2 medium white onions, chopped • 2 medium carrots, peeled and chopped • 2 stalks celery, chopped • 4 cloves garlic, crushed • 3 1⁄2 cups chicken stock

• 2 cans (14.5oz.) best quality crushed San Marzano Tomatoes • 1 tbsp. sun-dried tomato paste • 1 bunch basil, roughly chopped (reserve some leaves for garnish) • 1 tsp. white sugar • 1⁄2 tsp. freshly ground black pepper • 1⁄2 tsp. sea salt • 1 tsp. balsamic vinegar • 1 cup Grana Padano or Parmesan cheese, finely grated • 1 cup single cream

Preparation

1. Set the InstantPot to Sauté (Normal) and add the oil and butter. Add the onions, carrots and celery and sauté for 3 minutes or until the onions are softened. Add the garlic and cook for a further minute.

2. Add the stock, crushed tomatoes, tomato paste, basil, sugar, pepper and salt. Set to Manual (More/High) for 5 minutes. When done allow the pressure to release naturally for 6 minutes and then release the remaining pressure. Remove the lid.

3. Use a hand stick blender to puree the soup in the pot until smooth.

4. Set to Sauté (Normal) and stir in the cheese and the cream. Cook until warmed through, the cheese has melted and has been incorporated into the soup. Taste and adjust the seasoning with salt and pepper if desired.

5. Serve garnished with a basil leaf and a drizzle of extra virgin olive oil.

Cooking Tips

If you have lovely ripe fresh tomatoes available you can substitute the canned tomatoes with 3 pounds of fresh tomatoes. Peel, deseed and roughly chop the tomatoes before adding to the pot.

[annsteph00]

Cream of Leek and Bacon Soup

Get to appreciate the natural sweetness of creamed leeks with this easy to cook thick soup. The bacon provides a subtle contrasting flavour that will surely intrigue even the most sophisticated palates.

Details

Preparation Time: 10 minutes Cooking Time: 20 minutes Serves: 2 Kcal per serve : 570

Ingredients

• 2 Leeks, roughly chopped • 2 strips Bacon, chopped • 3 cups Chicken Stock • 2 tablespoons butter • 2 tablespoons Flour • 1 cup Cream • Salt, to taste • Pepper, to taste

Preparation

1. Set pot to sauté mode.

2. Melt butter in the pot. Add chopped bacon and sauté until bacon fat is rendered off. 3. Add leeks and sauté for a minute. 4. Dust the flour into the pot and roast for a minute. 5. Stir in the chicken stock and bring to a simmer. 6. Switch to manual mode and cook on high pressure for 8 minutes. Release pressure. 7. Puree the soup with an immersion blender. 8. Stir in cream. 9. Season with salt and pepper.

Cooking Tips

Go all the way and make this already excellent soup creamier and richer! Whisk an egg yolk into the cream before stirring it into the pot, then top each bowl with crisped up croutons or bacon bits... yum!

[annsteph00]

Leek & Potato Soup

There is nothing boring about this Vegan, gluten free soup. Serve it with chunky gluten-free croutons or toasted ciabatta. For a non-vegetarian version, you may add butter instead of olive oil and sprinkle with,crisply-fried pancetta or smoked bacon.

Details

Serves: 4 Preparation Time: 15 minutes Cooking Time: 36 minutes Kcal per serve: 390

Ingredients

• 2 tbsp. olive oil • 2 medium white onions, chopped • 2 stalks celery, chopped • 2 medium carrots, peeled and chopped • 3 clove garlic, minced • 4 leeks (approx. 1lb.), trimmed and chopped • 3 medium (approx. 14oz.) potatoes, peeled and diced • 2 tbsp. parsley, chopped • 2 vegetable bouillon cubes (vegetarian and gluten free) • 7 1⁄2 cups boiling water • salt and freshly ground black pepper, to taste

• 2 tbsp. chives, chopped • 2 tbsp. crème fraiche (optional)

Preparation

1. Set InstantPot to Sauté (Normal). Add the olive oil, onions, celery, carrots, garlic and leeks and sauté for4 minutes, stirring constantly.

2. Dissolve the bouillon cubes in the water and add to the pot. Add the potatoes and parsley. Stir to combine. Set the InstantPot to Soup for 30 minutes. When done do a quick release of the pressure and remove the lid.

3. Use a hand stick blender to puree the soup in the pot until smooth. Taste the soup and adjust the seasoning with salt and pepper to taste.

4. Set to Sauté (Normal) and reheat the soup.

5. Serve with a sprinkling of chives and a dollop of crème fraiche (optional).

Cooking Tips

Add a fresh flavor boost to this already delicious soup by adding two tablespoons of roughly chopped leaves of fresh herbs of choice such as basil, marjoram, tarragon, thyme or cilantro when re-heating the soup.

[annsteph00]

Collard Greens, Chorizo & Chicken Soup

A deliciously spicy soup packed with tasteand healthy such as chick peas, collard greens and tomatoes. Trim all the visible fat from the chicken thighs for a lean and healthy protein source. Serve with a drizzle of extra virgin olive oil and slices of fresh crusty bread.

Details

Preparation Time: 10 minutes Cooking Time: 19 minutes Serves: 4 Kcal per serve : 850

Ingredients

• 2 tbsp. olive oil • 2 medium red onions, chopped • 6 oz. spicy Spanish chorizo, 1⁄8” slices • 4 skinless & boneless chicken thighs, 1⁄2” dice • 5 cloves garlic, chopped • 2 pt. (4 cups) chicken stock • 1 can (14.5oz.) diced tomatoes • 6 oz. collard greens, de-stemmed and thinly sliced

• 3 medium red skin potatoes, peeled and 1⁄2” diced • 3 bay leaves • 1 tsp. dried thyme • 1⁄2 tsp. black pepper • 1 can (16 oz.) chick peas • salt to taste • 2 tbsp. parsley, chopped

Preparation

1. Set the InstantPot to Sauté (Normal) and add the oil. Add the chorizo and sauté for 1 minute. Add the onions, chicken and garlic and sauté for another 4 minutes.

2. Add the stock, tomatoes, collard greens, potatoes, bay leaves, thyme and black pepper. Stir to combine. Set to Manual (More/high) for 4 minutes. When done allow the pressure to reduce naturally for 5 minutes and then release the remaining pressure. Remove the lid.

3. Add the chick peas including the liquid and stir in. Taste the soup and adjust with salt and pepper if desired. Stir in the parsley.

4. Set to Sauté (Less) and cook for 4 to 5 minutes, or until heated through and the potatoes are tender.

Cooking Tips

For a lighter soup you can substitute the chorizo with chicken sausage cut into 1⁄2” chunks and use vegetable stock instead of chicken stock. If preferred use white beans such as cannellini or black-eyed beans instead of chick peas. Kale, cavolo nero or Swiss chard can be used if collard greens are not available.