Multicooker & Airfryer

This is what you need:

1-2 shallot, shredded and finely chopped

3 carrots, grated and diced

2 parsnips, grated and diced

2-3 small slices of gluten-free bread generously spread with raw honey

2 steaks, organic

2-3 balls of turnips, grated and diced

1 tbsp raw honey

Parsley and chives

Black pepper and salt

1 liter of mineral water

Optional: 15 drops of stevia to enhance the taste.

This is how you make it:

Let the steaks marinate overnight in bio balsamic vinegar.

Pat the meat dry with kitchen paper and cut into cubes.

Fry the meat together with the shallot in a dash of oil for 10 minutes in the multicooker (fry setting), stirring regularly. Then add the vegetables and let it stew for 15 minutes, then add the bread spread with raw honey (stew function).

Let it simmer for another 15 minutes without a lid and stir again.

Then bind with 1-2 EL cornstarch and season, add a spoonful of raw honey if necessary.

Comments: Cooking time of stew function may differ, slightly longer or less longer than indicated in the recipe.

Check the pot regularly for moisture loss and top up if necessary. Half of the indicated liquid boils down.

This is what you need:

1 large or 2 small shallots, shredded and finely chopped

2 tbsp olive oil

250gr pork, cut into strips, organic

1 large carrot, grated and cut into cubes

1 apple, peeled and cut into half-inch-thick wedges

250ml unsweetened almond milk + 150ml extra

1 tbsp raw honey

1 tbsp almond paste

1 tbsp pine nuts

6-8 drops of stevia

1 tbsp cornstarch

Salt, chives and basil

This is how you make it:

Fry the meat together with the almond oil, shallot, pine nuts and apple on the frying position for about 10 minutes.

Add the almond milk, carrot, almond paste, honey and let it cook for 30 minutes (slow cook function).

Then turn on the stew function for 15 minutes and after 10 minutes of stew time, stir once and add the remaining 150 ml almond milk, add a tablespoon of cornstarch and the stevia drops and stir well to make sure everything is well bound.

Season with salt, chives and basil.

This is what you need:

200gr Stéph's flour mix

1 tsp baking powder, organic

1/2 tsp salt

100 grams of stevia patisserie sugar or 50 grams of cane sugar

1 tsp vanilla bourbon, organic

3 eggs, organic

90 grams almond milk unsweetened

70 grams of margarine

2 1/2 tbsp cocoa powder

100gr vegan white chocolate tablets

This is how you make it:

Make a batter of the above ingredients. Lightly grease the multicooker pot.

Pour the batter into the pot and iron evenly.

Add a full portion of vegan white chocolate and spread it evenly.

Place the pot in the multicooker and set to cake setting, a 45-minute program. Remove the cake and let it cool on a rack lined with baking paper.

Melt the vegan white chocolate in a bain marie and spread it evenly over the cake. Let it cool down to room temperature and then put it in the fridge.

Finish with arrowroot flour or tapioca flour.

*Stéph's flour mix: For about 550 grams of flour:

168 grams of brown rice flour

168 grams of corn flour

84 grams tapioca flour

84 grams of corn starch

28 grams arrowroot powder

16 grams guar gum

This is what you need:

1 fresh organic broccoli

100g carrots, peeled and cut into chunks

2 large or 3 small parsnips, peeled and roughly diced

1 large or 3 small shallots, shredded and finely chopped

1 cod fillet

1 shellfish fillet

1 polak fillet

500ml full-fat coconut milk

300 ml mineral water

200ml coconut milk or unsweetened almond milk

Herbs: salt, fresh chives, some tarragon and dill to taste 10 drops of stevia

This is how you make it:

Steam the fish fillets in a steamer or multicooker, transfer to a plate and set aside.

Steaming the fish in a steamer is 10 minutes.

Put a good dash of coconut oil in the multicooker and briefly fry the shallot on frying mode.

Add the vegetables and mineral water and let it steam for 20 minutes.

Drain the full-fat coconut milk and add it together with the coconut/almond milk and stir well, cut the fish into coarse blocks and add, season to taste and add the stevia drops.

Keep warm for 2-3 hours so that the flavors infuse.

This is what you need:

70gr almond flour

130gr Stéph's flour mix*

1/2 tsp baking powder, organic

1 egg and 3 egg whites, organic

125ml oil

125ml almond milk

1 tsp almond flavor

80gr stevia pastry sugar

1/8 tsp salt

1 apple, peeled and diced

This is how you make it:

Make a batter of the above ingredients and stir the apple cubes in the batter well, grease your multicooker pot with oil and pour in the batter and smooth the top evenly with the back of a spoon.

Switch on the cake function, when this program is finished, take out the pot with the cake, let it cool for 10 minutes before transferring the cake to a grid lined with baking paper.

Let cool well, store well in the freezer.

*Stéph's flour mix: For about 550 grams of flour:

168 grams of brown rice flour

168 grams of corn flour

84 grams tapioca flour

84 grams of corn starch

28 grams arrowroot powder

16 grams guar gum

This is what you need:

2 large organic chicken fillets, diced

4 small or 2 large organic shallots, shredded and finely chopped

4 small or 2 large organic parsnips, grated and diced

5-6 Jerusalem artichoke balls, peeled and diced

2 tbsp tapioca flour

Coconut oil

200 ml almond milk unsweetened

250 ml mineral water

25ml almond cream

Herbs: salt, 8 drops of stevia, parsley Optional: portion of beef meatballs, fried, organic

This is how you make it:

Fry the shallot on frying position with a good dash of coconut oil and briefly fry the meat for 5 minutes.

Take out and scoop into a bowl and set aside.

Add the vegetables and mineral water and let it steam for 10 minutes.

Stir and add the milk with 2 tbsp tapioca flour. Simmer for 10 minutes and then add the cream and season to taste.

Add the meat and stir.

Set to keep warm function for 2-3 hours. Fry the shallot on frying position with a good dash of coconut oil and briefly fry the meat for 5 minutes.

Take out and scoop into a bowl and set aside.

Add the vegetables and mineral water and let it steam for 10 minutes.

Stir and add the milk with 2 tbsp tapioca flour.

Simmer for 10 minutes and then add the cream and season to taste.

Add the meat and stir.

Set to keep warm function for 2-3 hours.

This is what you need:

1 wild boar roast

Margarine cubes

Rice wine vinegar

Thyme, pepper and salt

This is how you make it:

Remove the roast from the refrigerator for at least an hour to allow it to rest.

Place cubes of margarine evenly on the bottom of the slow cooker.

Coat the meat with the rice wine vinegar and spices, top and bottom.

Place the roast in the slow cooker and cook for 4 hours.

Check the meat with a meat thermometer, the meat is ready between 60-65 degrees in the core.

Let the roast rest for 10 minutes before slicing.

This is what you need:

1 small pancake (see recipe for buckwheat pancakes)

Vegan feta cheese

Vegan grated cheese

3-4 tbsp tomato sauce, organic

Pepper and salt

Parsley

Fresh chives (garnish)

This is how you make it:

Preheat the airfryer to 180 degrees for 5 minutes.

Spread the tomato sauce evenly over the pancake.

Divide the pieces of vegan feta cheese over the pizza and then the herbs and finally the vegan grated cheese.

Place it in the airfryer at 180 degrees for 6 minutes.

Then take out and let cool on a rack.

This is what you need:

1/2 and 1/3 cup gluten-free flour mix

1 tsp baking powder

1 egg, organic

1/3 cup stevia sugar

125ml coconut yogurt

4 tbsp lemon juice

1/3 cup margarine

Pinch of salt

Coarsely sliced ​​dark chocolate 70%

This is how you make it:

Make a batter of the above ingredients and finally stir in the pieces of chocolate.

Lightly grease mini baking tins with some oil and fill the tin about 3 inches from the top.

Place it in a preheated airfryer at 180 degrees for 15 minutes.

Then take out and let cool on a grid lined with baking paper, then carefully remove the cake from the mold and let it cool down further before slicing.

This is what you need:

200gr banana flour

50gr fiber fin or arrowroot

1 tsp flour improver

1 tsp baking powder

100gr stevia sugar

3 eggs, organic

Pinch of salt

3-4 tbsp margarine

250ml almond milk, unsweetened

This is how you make it:

Make a batter of the above ingredients into a nice even thick batter.

Put the batter in the pot of the multicooker and set the baking/cake program on the multicooker.

When the cake is ready, let the cake cool on a wire rack lined with baking paper.

Finish by sprinkling some arrowroot flour over the cake.

Wrap in cling film to keep in the freezer.

Tip: Warm the cake slightly in the microwave and then spread some jam or margarine in between, or banana slices for breakfast.

This is what you need:

250ml unsweetened almond milk

2 chicken breast organic, cut into pieces

150 gr organic minced meat

50ml almond cream

2 tbsp stevia sugar

1 tsp salt

Some freshly ground pepper

3 tbsp dried parsley

200g mushrooms, washed and sliced

150 g celeriac, cut into cubes

20gr margarine

1 large onion, diced and finely chopped

2 tsp arrowroot

This is how you make it:

Make meatballs of the minced meat by adding 1 egg, 2 tbsp almond flour and some salt and pepper to the minced meat.

Preheat the multicooker for 5 minutes and then fry the onion and chicken pieces for 5 minutes.

Add the celeriac and 200 ml of water and let it steam for 30 minutes.

Then add the rest of the ingredients and let it steam for another 15 minutes.

Then season to taste.

Tip: Let the stew rest for another 2 hours on the keep warm setting.

Attention!: When the multicooker is switched off and the stew is cooling, DO NOT leave the lid on the appliance, as this can cause the stew to become sour.