Preparation time

8 minutes

Cook time

25-35 minutes

INGREDIENTS (MAKES 2 PORTIONS)

40g baby pasta

25g onion, finely diced

25g brown/white mushrooms

15g baby spinach

1/4 tsp fresh thyme

5g butter

5g plain flour

15g parmesan, grated

1/2 clove garlic, crushed

125ml milk

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 onion till finely diced
  - Chop spinach till finely chopped
  - Chop up the thyme
• Put butter, onion, garlic and mushrooms in porridge / rice / pasta cooker. Run steam cycle for 10 minutes.
• Add spinach. Steam for another 5 minutes until vegetables are soft.
• Add milk and flour. Steam for another 5 minutes. Serve with pasta. Add thyme and parmesan cheese when serving.

Preparation time

5 minutes

Cook time

20 minutes

INGREDIENTS (MAKES 4 PORTIONS)

150g long grain rice

75g butternut squash, diced

30g carrot, peeled and diced

2 tbsp canned sweetcorn

2 tbsp basil, chopped

25g parmesan, grated

STEPS

• Peel, deseed and dice the squash and carrot.
• Place rice, squash and carrot in porridge/pasta/rice cooker. Add salted water until ingredients are barely covered.
• Steam for 20 minutes.
• Add the sweetcorn, basil, parmesan and rice and mix together before serving.

This recipe is suitable for freezing! You can store it up to 3 months.

Preparation time

10 minutes

Cook time

20 minutes

INGREDIENTS (MAKES 2 PORTIONS)

50g cooked chicken breast

200g bottled chopped tomatoes

½ large onion (50g)

½ red pepper (30g)

1 tbsp olive oil

1 clove garlic, crushed

1 tsp sundried tomato paste

A dash of sugar

STEPS

• Chop and dice onion and red pepper. Dice the chicken breast and place separately.
• Place oil, onion, pepper, garlic in blender cup. Steam for 5 minutes or until soft.
• Add the tomatoes, tomato paste, sugar and chicken and steam for a further 15 minutes.
• This dish is perfect when paired with our Butternut Rice recipe.

This recipe is suitable for freezing! You can store it up to 3 months.

Preparation time

10 minutes

Cook time

15 minutes

INGREDIENTS (MAKES 3 PORTIONS)

150g penne pasta

180g shelled broad beans

50g onion, quartered and chopped

50g parmesan cheese, chopped

1 garlic clove, crushed

1 tbsp olive oil

1 tbsp chopped parsley

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.
• Add oil, onion, garlic and broad beans to the porridge/rice/pasta cooker. Steam for 15 minutes until beans are soft.
• Toss mixture with the pasta, add parsley. Serve with a sprinkling of Parmesan cheese.

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!