21
James Martin Multi Cooker
Tomato soup
Onions roughly chopped
Garlic chopped
Tinned or fresh tomatoes
Vegetable stock
Basil or herbs and spices of choice
Teaspoon of sugar (optional)
Balsamic vinegar (optional)
Method
Set the Multi Cooker to Sauté setting, add a little oil and allow to heat up . Add onions
and garlic and fry for approx. 5 -10 minutes stirring with a wooden spoon until slightly
coloured. Add tomatoes and all other ingredients and bring to a simmer. Allow to
simmer until soft and cooked, if required close the lid to allow to simmer gently.
Serve as a chunky soup or blend all or part of the soup for a smoother finish. Add
cream for a richer soup.
Lemon drizzle cake recipe
6oz (170g) - sugar
6oz (170g) – butter/margarine
6oz (170g) – self raising flour
3 eggs
Zest from one lemon
Lemon syrup
4oz (115g) – sugar
Juice from two lemons
Icing sugar for dusting
Method
Cream the butter and sugar together using a hand mixer and then gradually add in
the egg while still mixing.
Then add in the lemon zest and fold the flour into the mixture
Grease the Multi Cooker pot well with butter.
Place the cake mixture in the pot and put it on the dessert setting for 40 minutes.
Once it is cooked leave it to cool slightly, then tip out on to a cooling rack.
Then wash the Multi Cooker pot. Place the lemon juice and the sugar for the syrup in
to the pot and put in on the sauté setting and stir until the sugar is dissolved. Make
many holes in to the cake using a skewer. Then pour the syrup over the cake evenly
and let it soak in. Dust liberally with icing sugar.
Sponge cake
6oz (170g) – butter
6oz (170g) – sugar
6oz (170g) – flour
3 eggs
