icook Kitchen Cook Healthier, Live Better Nutritious and delicious recipes for the whole family.

Transcription

1 icook Kitchen Cook Healthier, Live Better Nutritious and delicious recipes for the whole family. Exclusively from 1

2 2 The icook Kitchen Cookbook

3 CONTENTS STARTERS & SIDES Salmon Soup Tomato Salsa Thai Vegetarian Salad Creamy Corn & Crab Soup MAINS Soba Noodles With Prawns Steamed Garlic Prawns Three Coloured Beef Honey Barbeque Pork Hong Kong Style Portuguese Chicken Lemon Chicken Stuffed Bream Zesty Prawns With Zucchini Pappardelle Puttanesca Lamb Chops With Asparagus Sizzling Beef Stir Fry Pasta Primavera Spinach Frittata With Tomato Salsa Italian Meatballs Cottage Pie Chicken & Shiitake Risotto Vegetarian Curry SWEET TREATS Ricotta Cheese Pancakes Fruit Melba With Melba Sauce Diamond Banana & Date Filled Pastries Banana Fritters

4 STARTERS & SIDES Soups, salads and small bites to enjoy for lunch or dinner. 4 The icook Kitchen Cookbook

5 SALMON SOUP Serves four 1 salmon fillet ( g) 1¼ litres water 1kg potatoes, cut into chunks 2 onions, cut into chunks 200ml cream 1 teaspoon salt 10 white or black peppercorns 3 tablespoons shredded dill 3 tablespoons butter 1. Pour water into the icook 3 Litre Saucepan and add salt, peppercorns, onions and potatoes. 2. Bring to a boil and allow to simmer on a low heat for approximately 15 minutes. 3. Cut the salmon fillet into 6-8 slices. 4. Add the cream and the shredded dill to the saucepan. Place the salmon fillet slices in the soup and boil for approximately 5 minutes. 5. Add the butter and garnish the soup with shredded dill. TOMATO SALSA Serves eight 3 tomatoes, finely chopped ½ brown onion, finely chopped 1 teaspoon olive oil 2-3 mild green chillies, finely chopped 1 teaspoon chilli powder, or to taste ½ teaspoon salt Squeeze of fresh lime Fresh coriander, finely chopped 1. Heat olive oil in the icook 2 Litre Saucepan over low heat. Add chopped onions and green chillies and sauté for 5 minutes. 2. Add chopped tomatoes, chilli powder, salt and lime juice to the pan. Simmer for approximately 5 minutes until tomatoes are soft. Then garnish with finely chopped coriander. Salmon Soup icook 3 Litre Saucepan with Lid Tomato Salsa icook 2 Litre Saucepan with Lid 5

6 THAI VEGETARIAN SALAD Serves four 200g egg noodles 2 tablespoons peanut oil 1 purple onion, finely chopped 2 carrots, cut into match sticks 125g baby corn 1 tablespoon garlic, minced 150g bean sprouts icook Wok Thai Vegetarian Salad SAUCE 1 teaspoon soy sauce Juice of half a lime 1 teaspoon powdered sugar ½ teaspoon dried chilli flakes 4 tablespoons fresh coriander, finely chopped 4 sprigs spring onion, finely chopped 40g fried peanuts 1. Cook the noodles according to instructions on the pack. 2. Heat the peanut oil in the icook Wok. Add the purple onion and fry for 1 minute. Then add the garlic and carrots to the wok along with the baby corn and fry for 2 minutes. 3. Transfer the fried vegetables to a bowl and add the bean sprouts and noodles. 4. In a separate bowl mix the sauce ingredients and add only half of the spring onion and coriander. Then pour the sauce mix over the salad. 5. Lightly fry the peanuts in the wok for 2 minutes and sprinkle over the salad with the remaining spring onion and coriander. 6 The icook Kitchen Cookbook

7 CREAMY CORN & CRAB SOUP Serves eight Creamy Corn & Crab Soup icook 3 Litre Saucepan with Lid 3 ½ cups chicken stock 1 ½ cups fresh corn kernels 2-3 slices fresh ginger root 2 tablespoons sugar 3 tablespoons cornstarch 200g flaked crabmeat 1 egg white, lightly beaten 2 green onions, finely chopped ¼ cup water Salt to taste Pepper to taste 1. Place stock, corn and ginger into the icook 3 Litre Saucepan. Cover with the lid and cook over medium heat. When steam escapes, reduce heat to low. Cook for 5 minutes. Then discard ginger slices and strain stock mixture into a large bowl. 2. Place ½ cup of stock and the corn into a blender or food processor. Pulse for 5 seconds. Then pour mixture into a sieve and using a wooden spoon push the mixture through the sieve. 3. Transfer the corn mixture and rest of the stock into the saucepan. Place over a medium heat stirring continuously - if desired add salt and pepper. 4. Combine cornstarch and water in a mixing bowl. When stock begins to bubble, add the cornstarch mixture into the stock and stir continuously for 1 minute until soup thickens. 5. Then reduce heat to low and stir in the crabmeat. 6. Remove saucepan from the heat and slowly add beaten egg white, stirring continuously in a circular motion. Serve garnished with sliced green onions. 7

8 MAINS Lunch and dinner ideas for every day, family-friendly cooking and entertaining. 8 The icook Kitchen Cookbook

9 SOBA NOODLES WITH PRAWNS Serves two 1 tablespoon sesame oil 13 prawns 6 shiitake mushrooms 1/3 head of Chinese cabbage 1 small carrot 12 peppermint leaves 120g soba noodles SAUCE 3 tablespoons peanut oil 1 tablespoon sesame seeds ½ teaspoon rice vinegar 1 teaspoon sugar 1 tablespoon soy sauce 1. Mix the sauce mix in a mixing bowl. 2. Wash the vegetables and cut them into thin strips. 3. Boil the soba noodles and throw them into a strainer and rinse with cold water. 4. Fry the unpeeled prawns with some oil in an icook Wok. 5. Add the shiitake mushroom to the prawns and cook for 30 seconds, stirring continuously. Then add the Chinese cabbage and fry for another 30 seconds and add the carrot. 6. Add the noodles to the vegetables and prawns and transfer it into a deep dish. Finish by pouring the sauce over the top and sprinkle with chopped peppermint leaves. STEAMED GARLIC PRAWNS Serves four 12 large green prawns (about 400g) 2 tablespoons garlic, minced 2 teaspoons vegetable oil 2 teaspoons spring onion, finely chopped 2 teaspoons seasoned soy sauce for seafood 1. Cut the head of each prawn. Peel the prawns except the tail and remove the veins. 2. Place prawns with tails up on a small plate. 3. Heat the icook Wok and add 2 tablespoons of vegetable oil. Then add the garlic and stir-fry until fragrant. 4. Spoon the hot garlic oil along either sides of the prawns. 5. Place the steam rack in the wok over a steamed dish or hot/steaming water. Then place the prawn plate on top of the rack and cover the wok with lid. Steam for 3 to 4 minutes. 6. Remove the prawn plate from the wok. Spoon 2 teaspoons of seasoned soy sauce for seafood onto the prawns and garnish with spring onion. Note: If the seasoned soy sauce for seafood is not available, the seasoned sauce can be made from a mixture of 2 teaspoons of soy sauce, 1 teaspoon of fish sauce, 2 teaspoons of water and 1 teaspoon of sugar. Soba Noodles With Prawns icook Wok Steamed Garlic Prawns icook Wok 9

10 THREE COLOURED BEEF Serves three 500g beef fillets, cut into pieces 1 red capsicum, cut into pieces 1 green capsicum, cut into pieces 1 purple onion, cut into pieces 3 teaspoons vegetable oil MARINADE 1 tablespoon oyster sauce 1 tablespoon soy sauce 2 tablespoons water 1 teaspoon sugar 1 teaspoon corn flour 1 tablespoon vegetable oil 1. In a bowl add the marinade ingredients and beef pieces. Leave for 10 minutes. 2. Heat 2 teaspoons of vegetable oil in the icook Wok. Add beef and stir-fry until golden brown. Then place the beef pieces on the lotus blossom rack. 3. Heat 1 tablespoon of vegetable oil in the wok, stir-fry purple onion until fragrant. Add red and green capsicums and stir-fry for 2 minutes. 4. Add beef to vegetable mix and stir-fry until flavours are well mixed. HONEY BARBEQUE PORK Serves two 3 pieces pork scotch fillet steaks (about 500g) 1 tablespoon honey 250ml water MARINADE 2 tablespoons char siu sauce 1 tablespoon hoisin sauce 1 tablespoon cooking wine 1 tablespoon garlic, minced 1. Mix the pork scotch fillet steaks with the marinade ingredients in the icook Wok. Then add water and put the lid on. Cook on medium heat for 10 minutes. 2. Turn fillet steaks over and cook for another 10 minutes. Remove lid and cook for a few more minutes until the sauce dries up a bit. Then add honey. 3. Remove fillet steaks from the wok and cut into slices. Serve on a nice plate with a drizzle of sauce. Honey Barbeque Pork icook Wok Three Coloured Beef icook Wok 10 The icook Kitchen Cookbook

11 HONG KONG STYLE PORTUGUESE CHICKEN Serves two 500g chicken thigh fillets, chopped into chunks 2 medium potatoes, chopped into small chunks 2 medium tomatoes, chopped into small chunks 1 large onion, chopped into small chunks 1 stalk coriander 60ml evaporated milk 150ml coconut milk 300ml chicken broth 1 tablespoon cooking wine 1 tablespoon vegetable oil MARINADE 1 teaspoon salt 2 tablespoons turmeric powder 2 teaspoons mild curry powder 1 tablespoon plain flour THICKENING MIX 1 tablespoon corn flour 2 tablespoons water 1. In a bowl add the chicken pieces and the marinade ingredients and mix well. 2. Heat the icook Wok. Add 1 tablespoon of vegetable oil, add onion and stir-fry on a medium heat until fragrant. 3. Add chicken and cooking wine to the wok and stir briefly. 4. Add chicken broth, potatoes and tomatoes, mix well. Cover wok with lid and cook on a medium heat for about 15 minutes. 5. Add coconut milk and evaporated milk, mix well. Continue to cook on medium heat with the lid on for another 5 minutes. 6. Prepare thickening mix in a small bowl and add it to the wok. Stir briefly. 7. Place all cooked ingredients into a serving bowl and garnish with coriander. LEMON CHICKEN Serves six 1kg of chicken tenderloins, chopped 2 tablespoons parsley, finely chopped 7 lemon slices MARINADE 1 garlic clove, minced 1 teaspoon salt ½ teaspoon pepper 1 tablespoon of olive oil 4 lemons, juiced 1 medium onion, finely chopped 1. In a bowl add the marinade ingredients and cover. Allow the marinade to remain at room temperature for 3 hours to infuse the flavours. 2. Preheat the icook 8 Litre Dutch Oven over medium heat until a bead of water scatters and sizzles on the bottom surface of the pan. Place the chicken pieces in the Dutch Oven to brown. At first, the chicken will stick to the surface, but as the natural fat is released, the pieces will loosen. Brown the pieces evenly on all sides. 3. Pour the marinade over the browned chicken pieces. Cover with the lid and reduce to a low heat when steam escapes. Simmer for 1 hour. Serve with a sauce of your choice and garnish with parsley and lemon slices. icook Wok Hong Kong Style Portuguese Chicken Lemon Chicken icook 8 Litre Dutch Oven with Lid 11

12 STUFFED BREAM Serves two 2 fresh breams 120g asparagus 100g leek, finely chopped 1 stalk lemongrass 8 tiger prawns 20g ginger, finely chopped 4 bamboo leaves 1 tablespoon soy sauce 1 lemon, juiced Salt to taste Pepper to taste 1. Slit the back of the breams and remove the entrails and gills. Then wash the fish with running water. 2. Stuff the fish with leek, ginger and prawns. Then add the lemongrass, soy sauce, lemon juice, salt and pepper to taste. 3. Place the steamer rack into the icook Wok and then fill with water just below where the steamer rack sits. 4. Place the bamboo leaves on the steamer rack topped with the stuffed fish and cover with the lid. Steam for 10 minutes and then add the asparagus on to the steamer rack for the last 3 minutes. icook Wok Stuffed Bream 12 The icook Kitchen Cookbook

13 ZESTY PRAWNS WITH ZUCCHINI Serves four 1 teaspoon peanut or vegetable oil 500g zucchini, cut into small strips 1 medium tomato, seeded and chopped 1 small green capsicum, chopped into pieces 1 brown onion, finely chopped 1 garlic clove, minced 1 teaspoon coriander 1 chilli pepper, crushed ¾ cup tomato sauce 1 tablespoon lemon juice 1 teaspoon salt 16 cooked large prawns 1. Preheat icook 12" Non-Stick Frypan over medium heat for 2-3 minutes. Add oil and slowly rotate the pan to coat the bottom and sides. 2. Add zucchini, tomato, green capsicum, onion, garlic, coriander and chili pepper. Stir-fry until the onion is transparent and the zucchini and green capsicum are tender. 3. Add the tomato sauce, lemon juice and salt. Bring it to a boil and stir occasionally. Reduce heat and simmer for 10 minutes. 4. Add prawns and increase heat to medium. Cook, stirring occasionally until prawns are hot. PAPPARDELLE PUTTANESCA Serves four 450g pappardelle pasta 6 roma tomatoes, roughly chopped 3 tablespoons olive oil 1 tablespoon oregano 1 teaspoon marjoram ¼ teaspoon chilli pepper, crushed 250g chopped black olives 65g capers 4 garlic cloves, minced 10 anchovy fillets, chopped 6 thin slices Fontina/Gruyère cheese Salt to taste Pepper to taste 1. Place the tomatoes and olive oil in the icook Junior Sauté Pan or 12" Non-Stick Frypan and simmer. 2. Boil some water for the pasta in the icook 8 Litre Dutch Oven fitted with the pasta insert and cook the pasta until al denté. 3. Add the remainder of the ingredients gradually to the tomato sauce, continuously stirring. 4. Drain the pasta and mix into the sauce. Zesty Prawns With Zucchini icook 12" Non- Stick Frypan Pappardelle Puttanesca icook Junior Sauté Pan with Lid or 12" Non-Stick Frypan icook 8 Litre Dutch Oven with Lid icook Pasta Insert with Ring 13

14 LAMB CHOPS WITH ASPARAGUS Serves three 500g lamb chops 150g asparagus 2 stalks rosemary 3 tablespoons vegetable oil 2 teaspoons black peppercorn 1 tablespoon garlic, minced 2 tablespoons water MARINADE 200ml water 4 tablespoons hoisin sauce 1. Sprinkle black peppercorn on both sides of the lamb chops. 2. Heat the icook Wok and add 2 tablespoons of vegetable oil. When the oil bubbles place the lamb chops one at a time in the wok. 3. Cook each side of the lamb chops until brown. Place lamb chops on top of the lotus blossom rack. 4. Put 1 tablespoon of vegetable oil and the garlic into the wok and stir-fry until fragrant. Then add asparagus and water. Cover with the lid and cook on low heat for 2 minutes. Once cooked transfer asparagus onto a serving plate. 5. Mix the marinade ingredients in a bowl then add to the wok. Place the lamb chops back into the wok followed by the rosemary leaves. 6. Cover with the lid and cook on low heat for another 5 minutes. 7. Once cooked, place lamb chops on top of the asparagus and drizzle with sauce. SIZZLING BEEF STIR FRY Serves four 500g beef sirloin 2 tablespoons brown sugar 2 tablespoons white wine Dash of hot pepper sauce 1 tablespoon vegetable oil 2 garlic cloves, minced 3 slices fresh ginger root 1 medium onion, finely chopped 1 red or yellow capsicum, cut into pieces 2 tablespoons cornstarch 1 tablespoon oyster sauce 1 small head Chinese cabbage, shredded 100g sugar peas Boiled rice 1. Cut beef into thin strips and place in the mixing bowl. Add brown sugar, wine and hot sauce. Then cover and refrigerate for 30 minutes or overnight. 2. Preheat the icook 12" Non-Stick Frypan over medium heat and add oil, garlic and ginger. 3. Remove meat from marinade using a slotted spoon to reserve marinade. Add meat to frypan and stir-fry for 2-3 minutes. 4. Add onion and capsicum and stir-fry 2-3 minutes until onions become transparent. 5. Stir cornstarch and oyster sauce into the reserved marinade and add to the meat mixture, stirring the meat to coat it. 6. Add cabbage and sugar peas and stir-fry for about 2 minutes or until cabbage is tender-crisp. Serve over boiled rice. Lamb Chops With Asparagus icook Wok Sizzling Beef Stir Fry icook 12" Non-Stick Frypan 14 The icook Kitchen Cookbook

15 PASTA PRIMAVERA Serves six 500g Pasta SAUCE 2 tablespoons olive oil 1 medium purple onion, finely chopped 1 small butternut squash, peeled, seeded and chopped 3 medium carrots, cut into matchsticks 250g fresh mushrooms, finely chopped 1 green capsicum, finely chopped 1 red capsicum, finely chopped 1 yellow capsicum, finely chopped 1 leek, finely chopped 1 garlic clove, minced ½ cup chicken broth 6 cups pasta sauce 2 tablespoons fresh herbs (basil, marjoram, oregano and parsley), chopped ¼ cup parmesan cheese, grated Pasta Primavera icook 8 Litre Dutch Oven with Lid icook Pasta Insert with Ring icook Senior Sauté Pan with Lid 1. Heat water in the icook 8 Litre Dutch Oven fitted with the pasta insert and cook pasta until al denté. Drain the pasta and pour cooked pasta back in the dutch oven. 2. Heat oil in the icook Senior Sauté Pan then add onion, squash and carrots. Cook for 3 minutes followed by the remaining vegetables, cooking for a further 2-3 minutes. 3. Add garlic and chicken broth to the mixture and simmer for another 3 minutes. 4. Add the vegetable mixture and pasta to the dutch oven. Stir and allow to heat through. 5. Stir through the herbs and 1/3 of the cheese. 6. Serve and top with the remaining cheese. 15

16 SPINACH FRITTATA WITH TOMATO SALSA Serves two FRITTATA 1 tablespoon extra-virgin olive oil 1 small brown onion, chopped 2 garlic cloves, minced 150g baby leaf spinach 2 large eggs 3 egg whites 1/3 cup low fat milk ½ cup shredded mozzarella cheese SALSA 4 roma tomatoes, seeded and chopped 2 shallots, finely chopped 1 garlic clove, minced 2 tablespoons minced coriander 1 tablespoon fresh lime juice Salt to taste Pepper to taste Spinach Frittata With Tomato Salsa icook 12" Non- Stick Frypan 1. Heat the oil in the icook 12" Non-stick Frypan over medium heat. Add the onion and garlic and cook, stirring for 3 minutes or until tender. 2. Stir in the spinach and reduce the heat to low. 3. In a mixing bowl, beat the eggs and egg whites with the milk until light yellow and frothy. 4. Pour the egg mixture over the spinach in the frypan. 5. Cook for 3-5 minutes, with the lid on, until the egg mixture is cooked on the bottom and starting to set on top. 6. Sprinkle the cheese on the top and continue cooking until the eggs are set and the cheese has melted, 5-10 minutes. 7. To make the salsa in a large bowl, add the salsa ingredient and mix well. Serve fresh, at room temperature, over the frittata. Note: To save time, you can purchase a salsa in place of the homemade salsa. 16 The icook Kitchen Cookbook

17 ITALIAN MEATBALLS Serves two-four COTTAGE PIE Serves four TOPPING 250g veal mince 250g pork mince 1 onion, grated 200ml milk 100ml breadcrumbs 1 egg Salt to taste Pepper to taste 1. Add the mince, breadcrumbs, milk, egg, onion, salt and pepper into a mixing bowl and mix thoroughly. 2. With damp hands, use the mixture to form round balls. 3. Melt some butter in the icook Senior Sauté Pan or 12" Non-Stick Frypan. Fry the meatballs over a low/medium heat until brown and cooked through. 4. Serve with mashed potato or steamed vegetables. 450g minced beef 1 tablespoon olive oil 2 medium onions, finely chopped 100g carrots, chopped 1 teaspoon thyme, chopped 1 tablespoon parsley, finely chopped 1 tablespoon plain flour 275ml beef stock 1 tablespoon tomato purée Salt to taste Pepper to taste 50g cheddar cheese, grated 900g potatoes 50g butter Salt to taste Pepper to taste 1. Heat the olive oil, over a medium heat, in the icook Senior Sauté Pan. Add the onions to the pan and fry for about 5 minutes until brown. 2. Add the carrot and cook for 5 minutes. Remove the vegetables and put them to the side in a small bowl. 3. Increase the heat and add the minced beef to the pan and cook until brown. Season with salt and pepper. 4. Add the cooked vegetables, thyme and parsley. Then, stir in the flour, which will soak up the juice, then gradually add the stock to the meat mixture. 5. Stir in the tomato purée and lower the heat right down, put the lid on the pan and let it cook for about 30 minutes. 6. Meanwhile cook the potatoes in the icook 2 Litre Saucepan until tender. 7. Pre-heat the oven to 200 C. 8. When the potatoes are tender, drain and return them to the saucepan and add the butter. Mash until a purée. Season with salt and pepper to taste. 9. Spoon the mince mixture into a baking dish and top with the potato mixture. Sprinkle with cheddar cheese and bake until the top is crusty and golden. Italian Meatballs icook Senior Sauté Pan with Lid or icook 12" Non- Stick Frypan Cottage Pie icook Senior Sauté Pan with Lid icook 2 Litre Saucepan with Lid 17

18 CHICKEN & SHIITAKE RISOTTO Serves four 2 shallots, finely chopped 2 tablespoons olive oil 250g risotto rice 150ml white wine 750ml vegetable stock 250g shiitake mushrooms, finely chopped 350g chicken fillets, slice in strips 75g parmesan cheese Salt to taste Pepper to taste 1. Heat half the oil and sauté the shallots and rice in the icook Senior Sauté Pan or 12" Non-Stick Frypan until transparent. 2. Mix the wine with the vegetable stock and add half to the rice. Bring to the boil and then simmer for about 35 minutes. 3. As the rice absorbs the liquid, gradually add the remainder of the stock. 4. Heat the rest of the oil in the icook Junior Sauté Pan and fry the mushrooms, season and transfer into a small bowl. 5. Then add the chicken to the pan, season and cook until crisp. 6. Stir the mushrooms, chicken and parmesan into the risotto mixture. Season to taste and serve. VEGETARIAN CURRY Serves four 2 tablespoons vegetable oil 4 roma tomatoes, chopped into chunks 1 onion, finely chopped 1 teaspoon fennel seeds 1 teaspoon cumin seeds 2 garlic cloves, finely chopped 2 tablespoons ginger, finely chopped 1 green chilli, finely chopped 1 teaspoon coriander leaves 1 teaspoon turmeric 1 teaspoon curry powder 100ml water 300g mixed vegetables Salt to taste Pepper to taste Boiled rice 1. Heat 2 tablespoons oil in the icook Wok over medium heat. Add fennel seeds, cumin seeds, garlic and ginger and stir-fry until fragrant. 2. Add onion, green chilli and coriander. Followed by tomatoes, mix well. 3. Add turmeric and curry powder. Then salt and pepper to taste. 4. Add 50ml water, cover with lid and continue to cook on low heat for 5 minutes. 5. Add mixed vegetables of your choice and 50ml water. Cover wok with lid and cook on low heat for a further 5 to 10 minutes depending on the vegetables chosen. Serve over boiled rice. Chicken & Shitake Risotto icook Senior Sauté Pan with Lid or 12" Non-Stick Frypan icook Junior Sauté Pan with Lid Vegetarian Curry icook Wok 18 The icook Kitchen Cookbook

19 SWEET TREATS Delicious sweets and other treats to get you through the afternoon or enjoy after dinner. 19

20 RICOTTA CHEESE PANCAKES Serves two 900g ricotta cheese 50g plain flour 8 eggs ½ teaspoon salt 6 tablespoons sugar 2 teaspoons lemon zest 2 tablespoons of vegetable oil 360ml sour cream 2 tablespoons vanilla extract 1. In a bowl, whip together the ricotta cheese, eggs, flour, half of the sugar, lemon zest and salt. 2. Heat the oil in the icook Junior Sauté Pan or 12" Non-Stick Frypan until sizzling. 3. Scoop approximately ¼ cup of the pancake mix into the pan for each pancake. Cook until golden brown on each side. 4. Mix the sour cream with the remaining sugar and the vanilla extract. 5. Top the pancakes with the sour cream mix. Drizzle a teaspoon of raspberry or strawberry sauce if desired. Ricotta Cheese Pancakes icook Junior Sauté Pan with Lid or icook 12" Non- Stick Frypan 20 The icook Kitchen Cookbook

21 FRUIT MELBA WITH MELBA SAUCE Serves six FRUIT 6 fresh peaches or nectarines 1 large cinnamon stick 1 whole clove ¼ cup water SAUCE 250g fresh raspberries 2 tablespoons low sugar berry jam 1 tablespoon cornstarch ½ teaspoon almond extract Low calorie sweetener to taste icook 3 Litre Saucepan with Lid icook 2 Litre Saucepan with Lid Fruit Melba With Melba Sauce 1. Cut fruit in half and remove pits. 2. Place fruit, cinnamon and clove in the icook 3 Litre Saucepan. Add water and cover with the lid on a medium heat until steam escapes. 3. Reduce heat to low and simmer until fruit is tender (approximately 10 minutes). Then remove from heat and allow to cool. Discard cinnamon and clove; drain liquid and serve with sauce. 4. Rinse berries and place them into the icook 2 Litre Saucepan. 5. Combine jam, cornstarch, almond extract and sweetener into a mixing bowl and stir. Then add mixture to berries, stirring gently. 6. Bring mixture to the boil on medium-high heat uncovered. Remove from heat and set aside to cool, stirring occasionally. Serve the cooked fruit with a scoop of low-fat ice cream or frozen yoghurt. 21

22 icook Wok DIAMOND BANANA & DATE FILLED PASTRIES Diamond Banana & Date Filled Pastries Serves six 300ml vegetable oil 20g icing sugar FILLING 3 bananas 10 dried dates PASTRY 1 egg 100g sour cream 1 teaspoon salt 400g flour Zest of 1 orange PASTRY 1. Place the sour cream, egg and orange zest in a mixing bowl and mix together. Then add the flour and salt to make a thick dough. 2. Take the dough out of the bowl and roll it out on a flat surface until thin and even all over. Then cut the dough into strips about 8cm long. FILLING 1. Remove the pits from the dates and chop the dates and bananas into small chunks and transfer to a mixing bowl. 2. Take a strip of pastry and fill it with the fruit mix. 3. Heat the vegetable oil in the icook Wok. 4. Fry each pastry in the oil and then place on a paper towel to soak off any extra oil. 5. Serve the pastries on a dish and sprinkle with icing sugar. 22 The icook Kitchen Cookbook

23 BANANA FRITTERS Serves four 2 bananas 1 teaspoon sesame seeds Peanut or corn oil for frying 5 tablespoons honey 1 lemon, juiced BATTER 80g flour 2 tablespoons cornstarch ¼ teaspoon baking powder 150ml water 1 egg white, lightly beaten 1 teaspoon sesame oil BATTER 1. Mix the flour, cornstarch and baking powder together. 2. Add the water, egg white and sesame oil, stirring the mixture slowly and continuously until well mixed. BANANA FRITTERS 1. Peel the bananas, remove the surface fibers and cut into 8cm pieces. 2. Heat the oil in the icook Wok. 3. Mix the batter ingredients in a bowl to a smooth batter. 4. Drop the banana pieces in the batter and lightly fry them for 3-5 minutes until golden brown. Remove them with a perforated spoon and place on some paper towel to absorb the extra oil. 5. Fry the sesame seeds in the icook 1 Litre Saucepan or 12" Non-Stick Frypan on medium heat until they become light-brown. Then put the seeds in a small bowl. 6. Heat the honey and lemon juice in the icook 1 Litre Saucepan or 12" Non-Stick Frypan, stirring frequently until well mixed. 7. Drizzle the honey and lemon juice mixture over the bananas and sprinkle with some sesame seeds. Banana Fritters icook Wok icook 1 Litre Saucepan with Lid or 12" Non-Stick Frypan 23

24 24 The icook Kitchen Cookbook