Philips HD2237 Quick Start Manual

All-in-One Cooker

HD2237 recipe book

Tasty dishes

made easy

Get ready to really cook, bake and more

Congratulations! As a new owner of a Philips All-in-One Cooker you can take your cooking to the next level, and it will make your life easier too.

Impress family and friends with many mouth-watering meals, even on hectic days when you’re short on time. Now you can actually make your cooking t your schedule, instead of planning your time around a recipe, thanks to your new All-in-One Cooker.

Become a sauté sensation

You’ll be amazed at how much better your dishes taste. Use the sauté function to enhance the taste of comfort food from rich stews, yummy soups and avoursome rice to delicious risottos.

Slow cook for tender meat dishes

On colder days, nothing is better than sitting down for dinner and enjoying hearty and heavenly food. You can use the slow cooker function to tenderise even the toughest cuts of stewing or braising meat that melts in your mouth.

Pressure cook to save time

Our lives are busy. That’s why it’s great to save time without sacricing taste. Pressure cooking can quickly tenderise tough cuts of meat while transforming sealed evaporation into sauces that are rich and full of avour.

Bake better and more

You’ll also love how easy it is to bake sweet cakes and desserts, steam food or even make creamy yoghurts.

We hope you enjoy your new Philips culinary adventure. Explore the recipes in this book to enjoy all the meals, dishes and more any time with your Philips All-in-One Cooker.

Want more recipes, reviews and maintenance tips? Go to:

Australia www.philips.com.au/allinone

New Zealand www.philips.co.nz/allinone

Have a question or need more help? Our Customer Care is here to support

www.philips.com.au/support

www.philips.co.nz/support

Australia 1300 363 391

New Zealand 0800 658 224

Share your creations

If you’ve created your own recipe, share it on social media for others to enjoy using

#philipsallinonecooker

Facebook All-In-One community

You can also share your creations and ask questions in the Philips All-In-One Community on Facebook

(independent from Philips).

Search “Philips All-In-One-Cooker Community (All pots welcome)” or visit:

https://www.facebook.com/groups/1987277694826676/

Philips All-in-One Cooker Recipe Book

Cooking tips

• The Philips All-in-One Cooker is a great addition to your kitchen.

You can follow recipes in this book, or experiment with your own.

• Keep notes to refer to in future.

• Cold ingredients and liquids will take longer to heat up compared to room

temperature or warm ingredients/liquids.

• Pressure building time will vary based on the volume in the pot. Large volumes

will take longer to maintain pressure compared to small volumes.

• Sauté ingredients in batches for eective browning – this maintains a high heat

in the pot.

• If you double a recipe, don’t double the cooking time. Ensure you do not exceed

the MAX lines.

• When using a stainless steel pot in your All-in-One Cooker, it may take a couple

of minutes before you are able to open the lid. This is caused by a stronger suction between the smooth surface of the stainless steel and the sealing ring.

• If your meal has more liquid than you require, you can reduce the liquid using

the ‘Sauté’ function, or alternatively add corn our. When using corn our, mix with water in a separate bowl to form a paste then add to the pot to avoid clumping.

• To reduce the cooking time, cut ingredients into smaller sizes.

Contents

Breakfast and snacks

Shakshuka eggs 15

Farmhouse granola 17

Dairy-free coconut yoghurt 19

Basic vanilla yoghurt 20

Natural Greek yoghurt 21

Smoothie bowl 23

Spiced chickpeas and almonds 25

Soups and broths

Roasted tomato and pesto soup 29

Chicken, turmeric and vegetable soup 31

Chicken, dhal, corn and coconut soup 33

Low-calorie vegetable soup 35

Noodle and vegetable hot pot 37

Beef bone broth 39

Light bone broth 40

Main dishes

30 minute miracles

Mexican pulled pork tacos 43

Spiced lamb ribs with sticky glaze 45

Beef with coee rub and pineapple salsa 47

Spiced pork and veal meatballs with tomato sauce 49

Beef burgers with barbecue onion sauce 51

Boston baked beans 53

Creamy garlic prawns and salmon 55

Harissa-spiced chicken 57

Soy and sesame pork ribs with ginger 59

Asian delights

Beef pho 61

Japanese edamame, prawn and calamari salad 63

Fish in Malaysian-style coconut sauce 65

Chicken laksa with fresh herbs 67

Tandoori chicken with coriander, orange and 69 cucumber salad

Thai red curry with beef and pumpkin 71

Chinese beef with broccoli 73

Family favourites

Chicken cacciatore 75

Coq au vin 77

Mushroom and chicken risotto 79

Middle Eastern lamb shanks with pearl couscous 81

Spiced pot roast with orange and pomegranate 83

Slow-cooked lamb with lemony potato salad 85

Beef and red wine casserole 87

Italian sausage bolognese 89

Slow-cooked beef with mushrooms and beans 91

Sweet potato frittata 93

Bourbon-basted beef ribs 95

All in one chicken and broccoli hotpot 97

Salads that satisfy

Harissa lamb with beetroot salad and hummus 99

Salad of baked sweet potato, chorizo and 101 chickpeas with couscous

Warm chicken salad with dukkah 103

Nutty quinoa and snowpea salad 105

Gado gado salad 107

Side dishes

Creamy polenta 111

Creamy garlic mashed potato 113

Zesty lemon couscous 115

Sweet potato wedges and guacamole 117

Baked goodies

Baked vanilla cheesecake 121

Self-saucing sticky date pudding 123

Flourless chocolate cake 125

Carrot and pineapple cake 127

Mixed berry upside-down cake 129

Blueberry and coconut shortcake 131

Chocolate fudge 133

Pizza scrolls 135

Parmesan and bacon beer bread 137

Feta and jalapeño cornbread 139

Preserves and condiments

Tomato and chilli relish 143

Mixed berry and pomegranate jam 145

Orange barbecue sauce with rosemary 147

Secure and lock lid in a clockwise direction by aligning arrows.

Set the valve to seal. Select menu by pressing

PRESSURE COOK button.

Secure and lock lid in a clockwise direction by aligning arrows.

Set the valve to SEAL.

Press SLOW COOK LOW TEMP, SLOW COOK HIGH TEMP, STEW or YOGHURT button.

Philips All-in-One Cooker Recipe Book

Quick start guide

Ensure utensils used are suitable for ceramic coating of the inner pot.

Wooden, plastic or silicone are recommended.

For more information, refer to your user manual.

1 2 3

How to pressure cook

Secure and lock lid in a clockwise direction by aligning arrows.

Set the valve to seal. Select menu by pressing

PRESSURE COOK button.

How to slow cook/ stew/yoghurt

4 5 6

To set a dierent pressure cooking time, press COOKING TIME button. Press once for adjusting hours, press twice for adjusting minutes.

Note: cooking time starts once pressure has been maintained. This can vary from 10-25 minutes, depending on how much is in the pot.

Secure and lock lid in a clockwise direction by aligning arrows.

Press + or - to set the pressure cooking time.

Set the valve to SEAL.

Press START/REHEAT for 1 second to start the cooking process.

Press SLOW COOK LOW TEMP, SLOW COOK HIGH TEMP, STEW or YOGHURT button.

To set a dierent pressure cooking time, press COOKING TIME button. Press once for adjusting hours, press twice for adjusting minutes.

Press + or - to set the pressure cooking time.

Press START/REHEAT for 1 second to start the cooking process.

Secure and lock lid in a clockwise direction by aligning arrows.

Set the valve to SEAL.

Press SLOW COOK LOW TEMP, SLOW COOK HIGH TEMP, STEW or YOGHURT button.

To set a dierent pressure cooking time, press COOKING TIME button. Press once for adjusting hours, press twice for adjusting minutes.

Press + or - to set the pressure cooking time.

Press START/REHEAT for 1 second to start the cooking process.

Secure and lock lid in a clockwise direction by aligning arrows.

Set the valve to SEAL.

Press SLOW COOK LOW TEMP, SLOW COOK HIGH TEMP, STEW or YOGHURT button.

To set a dierent pressure cooking time, press COOKING TIME button. Press once for adjusting hours, press twice for adjusting minutes.

Press + or - to set the pressure cooking time.

Press START/REHEAT for 1 second to start the cooking process.

Press either SAUTÉ/SEAR HIGH TEMP or SAUTÉ/SEAR LOW TEMP button.

Do not close the lid.

To set a dierent SAUTÉ/SEAR time, press COOKING TIME button.

How to sauté/sear

How to bake

1 2

Press either SAUTÉ/SEAR HIGH TEMP or SAUTÉ/SEAR LOW TEMP button.

Do not close the lid.

4 5

Press + or - to set the cooking time.

Press START/REHEAT for 1 second to start the cooking process.

1 2 3

To set a dierent SAUTÉ/SEAR time, press COOKING TIME button.

Secure and lock lid in a clockwise direction by aligning arrows.

4 5

To set a dierent pressure cooking time, press COOKING TIME button.

Set the valve to BAKE. Press the BAKE button.

Press + or - to set the pressure cooking time.

Press START/REHEAT for 1 second to start the cooking process.

Philips All-in-One Cooker Recipe Book

Table with programs and temperatures

Function

Non

pressure

cook

Cooking

temp and

pressure

Slow cook

low temp

Slow cook high temp

Sauté / sear

low temp

Sauté / sear

high temp

Yoghurt 40°C±3°C 8 hours 6–12 hours

Stew 90°C±10°C 1 hour

Bake 140°C±10°C 45 mins 10–59 mins

Reheat 85°C±10°C 10 mins 8–15 mins

Warm 75°C±10°C 12 hours Keep warm time cannot be adjusted

75°C±10°C 8 hours 2–12 hours

90°C±10°C 6 hours 2–12 hours

130°C±10°C 2 mins 1 - 20 mins

150°C±10°C 2 mins 1 - 20 mins

Default

cooking

time

Operating

time

adjustable

20 mins –

10 hours

24 hours

preset

Automatically

keep warm

after cooking

completed

1. Automatically keep warm for 12 hours after cooking completed, then return to standby mode.

2. Before cooking completed, temperature climbs to 95~100°C for 10 mins.

1. Automatically keep warm for 12 hours after cooking completed, then return to standby mode.

2. Before cooking completed, temperature climbs to 95~100°C for 10 mins.

Must operate with lid open. Timer will start counting down once temperature has been reached.

1. Automatically keep warm for 12 hours after cooking completed, then return to standby mode.

2. Before cooking completed, temperature dimbs to 95~100°C for 10 mins.

1. Automatically keep warm for 12 hours after cooking completed, then return to standby mode.

Remarks

Pressure

cook

Soup

Risotto

Rice

Steam

Meat/

poultry

Manual

Cooking time starts once pressure has been maintained. This can take 10-25 minutes depending on how much is in the pot. Larger volumes of ingredients/liquids will take longer to heat up and maintain pressure. Cold ingredients/liquids will slow heat up time compared to warm or hot ingredients/liquids.

50 kPa±

15 kPa

50 kPa±

15 kPa

50 kPa±

15 kPa

50 kPa±

15 kPa

50 kPa±

15 kPa

50 kPa±

15 kPa

20 mins 20–59 mins

14 mins –

10 mins 5–59 mins

15 mins 12–59 mins

2 mins 2–59 mins

1. Automatically keep warm for 12 hours after cooking completed, then return to standby mode.

2. Risotto cooking time cannot be adjusted.

1. Automatically keep warm for 12 hours after cooking completed, then return to standby mode.

2. Rice cooking time cannot be adjusted.

1. Automatically keep warm for 12 hours after cooking completed, then return to standby mode.

1. Automatically keep warm for 12 hours after cooking completed, then return to standby mode. mode.

1. Automatically keep warm for 12 hours after cooking completed, then return to standby mode. after cooking completed, then return to standby mode. hours after cooking completed, then return to standby mode.

Cleaning and maintenance

Clean all parts after every use – Keep the pressure control valve and floater

unblocked.

Note

• Unplug the All-In-One Cooker before starting to clean it.

• Wait until the All-In-One Cooker has cooled down suciently before cleaning it.

Interior

Inside of the top lid and the main body

• Wipe with damp cloth.

• Make sure to remove all the food residues stuck to the All-In-One Cooker.

Exterior

Heating element

• Wipe with damp cloth.

• Remove food residues with wrung out and damp cloth.

Sealing ring

• Soak in warm water and clean with sponge.

• Never put the sealing ring in a dishwasher.

• If sealing ring becomes damaged or worn out, please contact Customer Care for

replacement details.

Inner lid

• Remove the detachable inner lid by pulling the knob in the middle of the inner lid.

• Soak it in warm water and clean with sponge.

Surface of the top lid and outside of the main body

• Wipe with a damp cloth and soapy water.

• Only use soft and dry cloth to wipe the control panel.

• Use a toothpick to remove all the food residues around the pressure regulator

valve and oater.

Pressure regulator valve and oating valve

• If required, disassemble the pressure regulator, soak it in warm water, and clean

with sponge.

Philips All-in-One Cooker Recipe Book

Troubleshooting

Problem Cause Solution

I have diculties opening the lid after

cooking

I have diculties closing the top lid

Leaking from under lid

Leaking from oater

Need to release the pressure

Set the pressure control valve to ‘Vent.’ Wait until the oater has dropped.

Floater stuck in up position

The sealing ring is not well assembled

Floater stuck in up position

Sealing ring missing

Food debris under sealing ring Remove sealing ring, clean and replace.

Lid not correctly closed

Sealing ring broken Replace sealing ring.

Food or debris under sealing ring Remove sealing ring, clean and replace.

Set the pressure control valve to ‘Vent.’ Wait until the oater has dropped.

Make sure the sealing ring is well assembled around the inner lid.

The oater blocks the locking pin. Push down the oater so that it does not block the locking pin.

Put sealing ring in place correctly on inner lid.

Open and reclose lid, checking for correct closing.

Food & water are below minimum level

Not pressurising / oater does not

rise up after the appliance starts

pressurising

E3 is displayed on the screen

E1, E2 or E4 is displayed on the screen The All-In-One cooker has malfunctioned

Leaking from lid or pressure control valve

The temperature inside the inner

pot is too high

Add food/water. Make sure there is enough food and water in the inner pot.

Verify if sealing ring and inner lid are inserted correctly.

Verify oating valve is present.

Verify there is not food stuck inside the control valve.

Wait until it falls down to room temperature.

Take the appliance to Philips service centre.

Tips for reading these recipes

Beef burgers with barbecue onion sauce

No need to re up the BBQ for these moreish burgers that come complete with their own tangy barbecue sauce.

Serves 4

Preparation time 15 minutes

Pressure cooking time 6 minutes (excluding pressure building time)

Beef burgers with barbecue onion sauce

No need to re up the BBQ for these moreish burgers that come complete with their own tangy barbecue sauce.

Serves 4

Preparation time 15 minutes

Pressure cooking time 6 minutes (excluding pressure building time)

Ingredients

650g beef mince, see Cook’s note

2 tsp olive oil

2 medium brown onions, thickly sliced

1 cup barbecue sauce

2 tsp chopped fresh rosemary leaves

4 sourdough buns, split, toasted

½ cup garlic aioli

Mixed salad leaves, beetroot slices, cheese slices and Kettle-style chips, to serve

Method

1. Season beef generously with salt and pepper. Divide into 4 portions. Shape each into a ball and atten to about 9cm in

diameter. Set aside.

2. Press SAUTÉ/SEAR HIGH TEMP button, set cooking time for 5 minutes and press START, do not close the lid. Add oil and

onion into the inner pot. Cook, stirring occasionally until softened.

3. Add barbecue sauce and rosemary. Place the patties into the sauce, spacing around the pot in a single layer.

4. Close lid, select MANUAL program in PRESSURE COOKING, set time for 6 minutes. Press STAR T.

5. When cooking is complete, allow to stand for 5 minutes. Turn pressure regulator to VENT to allow any remaining pressure

to release. Remove lid. Remove the patties with a slotted spoon and set aside. Cover with foil.

6. Press SAUTÉ/SEAR HIGH TEMP button. Press START, do not close the lid. Allow the sauce to simmer until reduced.

Stir occasionally to prevent catching.

7. Spread the buns with garlic aioli. Top bases with mixed salad leaves and cheese slices. Place patties onto the buns with a

dollop of sauce. Top with beetroot slices and bun top.

Cook’s note

Choose a beef mince with a mid-range percentage of fat for burgers and meatballs, around 18-20% of fat is good. The fat helps to keep the burgers and patties moist during cooking. Lean mince tends to give a grainy, dry result and is best for sauces such as bolognese.

Beef burgers with barbecue onion sauce

No need to re up the BBQ for these moreish burgers that come complete with their own tangy barbecue sauce.

Serves 4

Preparation time 15 minutes

Pressure cooking time 6 minutes (excluding pressure building time)

Ingredients

650g beef mince, see Cook’s note

2 tsp olive oil

2 medium brown onions, thickly sliced

1 cup barbecue sauce

2 tsp chopped fresh rosemary leaves

4 sourdough buns, split, toasted

½ cup garlic aioli

Mixed salad leaves, beetroot slices, cheese slices and Kettle-style chips, to serve

Method

1. Season beef generously with salt and pepper. Divide into 4 portions. Shape each into a ball and atten to about 9cm in

diameter. Set aside.

2. Press SAUTÉ/SEAR HIGH TEMP button, set cooking time for 5 minutes and press START, do not close the lid. Add oil and

onion into the inner pot. Cook, stirring occasionally until softened.

3. Add barbecue sauce and rosemary. Place the patties into the sauce, spacing around the pot in a single layer.

4. Close lid, select MANUAL program in PRESSURE COOKING, set time for 6 minutes. Press STAR T.

5. When cooking is complete, allow to stand for 5 minutes. Turn pressure regulator to VENT to allow any remaining pressure

to release. Remove lid. Remove the patties with a slotted spoon and set aside. Cover with foil.

6. Press SAUTÉ/SEAR HIGH TEMP button. Press START, do not close the lid. Allow the sauce to simmer until reduced.

Stir occasionally to prevent catching.

7. Spread the buns with garlic aioli. Top bases with mixed salad leaves and cheese slices. Place patties onto the buns with a

dollop of sauce. Top with beetroot slices and bun top.

15 minutes

Ingredients

650g beef mince, see Cook’s note

2 tsp olive oil

2 medium brown onions, thickly sliced

1 cup barbecue sauce

6 minutes (excluding pressure building time)

2 tsp chopped fresh rosemary leaves

4 sourdough buns, split, toasted

½ cup garlic aioli

Mixed salad leaves, beetroot slices, cheese slices and Kettle-style chips, to serve

Preparation time includes general prep and sauté times. Heating time for sauté may vary.

Cooking time excludes the pressure building time

Ingredients are listed in order of use

Cook’s note

Sauté

Pressure Cook

Do not close the lid during sauté.

Set valve to “Seal” position.

Extra tips and tricks for the recipe

Reminders for valve setting for each required function within the recipe

Breakfast and snacks

Shakshuka eggs 15

Farmhouse granola 17

Dairy-free coconut yoghurt 19

Basic vanilla yoghurt 20

Natural Greek yoghurt 21

Smoothie bowl 23

Spiced chickpeas and almonds 25

Philips All-in-One Cooker Recipe Book

Shakshuka eggs

There’s no need to deal with Sunday morning brunch crowds when it’s this easy to make café-style Middle Eastern eggs at home with this simple recipe and your All-in-One Cooker.

Serves 4

Preparation time 10 minutes

Cooking time 20 minutes

Ingredients

2 red capsicums, seeded, chopped

3 garlic cloves, crushed

1 tbsp mild Moroccan seasoning

2 x 400g cans diced tomatoes

4 eggs

Buttered thick toast, crumbled feta and chopped fresh parsley, to serve

Method

1. Combine the capsicum, garlic, Moroccan seasoning and tomatoes in the inner pot. Stir to combine.

2. Close lid, select STEW program, set time for 20 minutes and press START. When cooking time is complete, turn pressure

regulator to VENT to allow the pressure to release. Remove lid.

3. Stir the mixture with a wooden spoon and make 4 hollows in the sauce mixture. Crack an egg into each hollow.

Season with black pepper.

4. Press SAUTÉ/SEAR LOW TEMP button, set cooking time for 5 minutes and press START, do not close the lid. Allow to

simmer until eggs are cooked to your preference.

5. Spoon into individual bowls, serve with buttered toast and crumbled feta. Garnish with chopped fresh parsley.

Cook’s note

Stew Sauté

Set valve to “Seal” position.

Do not close the lid during sauté.

Philips All-in-One Cooker Recipe BookPhilips All-in-One Cooker Recipe Book

Tip

Serve granola layered into glasses with sliced fresh strawberries and coconut yoghurt, see page 19.

Farmhouse granola

If you like to know exactly what’s in your breakfast cereal, whip up a batch of this simple granola. Feel free to add extras like spices, additional dried fruit or coconut akes and get your day o to a great start. This granola can also double as a delicious topping for stewed fruit.

Makes About 4 cups

Preparation time 5 minutes

Cooking time 10 minutes

Ingredients

2 cups (200g) rolled oats

⅓ cup (50g) whole natural almonds

½ cup (50g) walnut or pecan pieces

⅓ cup (40g) mixed seeds, like sunower seeds and

pepitas

2 tbsp linseeds, optional

⅓ cup honey

1 tsp vanilla bean paste

1 tsp ground cinnamon

½ cup (80g) dried cranberries

Method

1. Spray inner pot with canola oil. Place all ingredients into the pot and stir with a wooden spoon to combine.

2. Press SAUTÉ/SEAR HIGH TEMP button, set cooking time for 10 minutes. Press START. Do not close the lid.

Stir occasionally throughout cooking with a wooden spoon.

3. When cooking is complete, spread mix onto a baking tray and allow to cool. Keep refrigerated in an airtight container

and use within 10 days.

Cook’s note

Sauté

Do not close the lid during sauté.

Philips All-in-One Cooker Recipe Book

Coconut

Greek

Natural

Tip

For a softer texture, or drinking yoghurt, reduce the vegetarian gelling powder to 1 sachet (2 ½ teaspoons).

For a creamy, richer texture chill a 400g can coconut cream, open the can and scoop the solid coconut cream from the top and add to the yoghurt base in step 3, then process as described.

Dairy-free coconut yoghurt

If you’re not a fan of dairy but still love yoghurt this coconut version is for you.

Makes About 2L

Preparation time 10 minutes

Cooking time 12 hours

Refrigeration time 6 hours or overnight

Ingredients

2L unsweetened coconut milk

2 sachets (5 tsp) vegetarian gelling powder

2 tbsp raw sugar

2 tsp vanilla bean extract

1 cup (250ml) store-bought, lactose-free yoghurt, with live cultures (see Cook’s note)

Method

1. Press SAUTÉ/SEAR LOW TEMP button, press START, do not close the lid. Pour 2 cups (500ml) coconut milk into the

inner pot.

2. Sprinkle the gelling powder over the coconut milk, whisk until combined. Bring to the boil, simmer for 1 minute. Add sugar

and vanilla bean extract.

3. Cancel any remaining time. Add remaining coconut milk. Stir until combined. Add yoghurt.

4. Close the lid and select YOGHURT mode. Set cooking time for 12 hours and press START.

5. Once cooking is complete, transfer to suitable containers and chill yoghurt for 6-8 hours or overnight. Chill until required.

Yoghurt is best eaten within 5 days.

Flavour variations

Chocolate coconut yoghurt

For each serve, whisk 2 tbsp organic dark drinking chocolate with raw dark chocolate shavings, into 1 cup of Dairy-free coconut yoghurt. Chill until required.

Berry bonanza

For each serve, purée a few blueberries and then ll the glass with Dairy-free coconut yoghurt. Swirl fruit through the yoghurt. Top with chopped aked almonds or pistachios. Chill until required.

½ cup raspberries, adding a little honey to taste if desired. Spoon into the base of a glass. Top with

Mango and maple syrup yoghurt

To serve 2, peel, chop and purée one large, ripe mango (or thaw and use 1 cup chopped frozen mango) with 2 tablespoons maple syrup. Swirl through 2 cups Dairy-free coconut yoghurt.

Cook’s note

Sauté

For a creamy dairy-free Greek-style yoghurt, omit raw sugar and

Do not close the lid during sauté.

Yoghurt

Set valve to “Seal” position.

Once you get into a yoghurt-making routine, save 1 cup of your own yoghurt and use instead of purchased yoghurt in the next batch.

vanilla. Once setting is complete, remove the lid. Place a layer of damp cheesecloth into a large colander and place over a larger bowl. Pour the yoghurt into the cheesecloth, gather the excess cheesecloth over the top and secure with a rubber band or kitchen string. Refrigerate for 10 hours. Check to ensure yoghurt is not sitting in the liquid as it drains. Discard liquid and transfer yoghurt to suitable containers. Chill until required. Yoghurt is best eaten within 5 days.

Philips All-in-One Cooker Recipe Book

Basic vanilla yoghurt

A tub of plain yoghurt is a healthy refrigerator staple – eat it on its own, with fruit or granola or use it for frozen treats, baking, salad dressings or marinades. The possibilities are almost endless.

Makes About 2.5L

Preparation time 5 minutes

Cooking time 10 hours

Refrigeration time 6 hours or overnight

Ingredients

2L whole milk, at room temperature

2 tbsp caster sugar, optional 500g tub plain yoghurt, with Iive cultures (see Cook’s

note)

2 tsp vanilla bean extract

Method

1. Pour milk, caster sugar, yoghurt and vanilla bean extract into the inner pot. Stir to combine.

2. Close the lid and select YOGHURT mode. Set cooking time for 10 hours and press START.

3. Once cooking is complete, transfer to suitable containers and chill yoghurt for 6-8 hours or overnight. Chill until required.

Yoghurt is best eaten within 5 days.

Flavour variations

Cumin and turmeric

For each serve, combine 1 cup basic vanilla yoghurt with ½ teaspoon ground cumin, 1 teaspoon ground turmeric, pinch of cayenne pepper and a pinch of salt. Stir to combine. Chill until required. This makes a lovely creamy salad dressing or dip.

Honey and vanilla

For each serve, combine 1 cup basic vanilla yoghurt with 1 teaspoon strong-avoured honey and extract. Stir to combine. Chill until required.

Pomegranate and raspberry

For each serve, mash dissolves. Simmer for 1 minute and allow to cool. Stir in ¾ cup basic vanilla yoghurt and 2 tbsp pomegranate seeds. Stir to combine. Chill until required.

½ cup raspberries and place into a small pan. Add 2 tsp sugar. Stir over a low heat until sugar

½ tsp vanilla bean

Cook’s note

Once cooking is nished the yoghurt may have some liquid remaining, chilling the yoghurt

Yoghurt

will make it thicker.

Once you get into a yoghurt-making routine, save 500g of your own yoghurt and use instead

of purchased yoghurt in the next batch.

Set valve to “Seal” position.

Tip

For a rmer texture, cook yoghurt for 12 hours. Yoghurt can be used as a base for desserts, salad dressings and smoothies. It is also ideal frozen

into ice-block treats.

Natural Greek yoghurt

Makes About 1L

Preparation time 5 minutes

Cooking time 10 hours

Refrigeration time 6 hours or overnight

Ingredients

2L whole milk, at room temperature 500g tub plain yoghurt, with Iive cultures (see Cook’s

note)

Method

1. Pour milk into the inner pot.

2. Add yoghurt. Stir to combine.

3. Close the lid and select YOGHURT mode. Set cooking time for 10 hours and press START.

4. Once setting is complete, remove the lid. Place a layer of damp cheesecloth into a large colander and place over a larger

bowl. Pour the yoghurt into the cheesecloth, gather the excess cheesecloth over the top and secure with a rubber band or kitchen string. Refrigerate for 6 hours. Check to ensure yoghurt is not sitting in the liquid as it drains.

5. Discard liquid and transfer yoghurt to suitable containers, add a pinch of salt if desired. Chill until required. Yoghurt is best

eaten within 5 days.

Cook’s note

Once cooking is nished the yoghurt may have some liquid remaining, chilling the yoghurt will make it thicker.

Once you get into a yoghurt-making routine, save 500g of your own yoghurt and use instead of purchased yoghurt in the next batch

Yoghurt

Set valve to “Seal” position.

Tip

To make labneh (yoghurt cheese), continue to drain yoghurt for 24 hours. Place the drained yoghurt (now labneh) into a bowl and add salt and white pepper to taste. Shape into balls the size of a walnut. Roll in dried oregano, place into a jar or bowl. Add some fresh herbs and peppercorns and cover with olive oil. Serve with crackers.

Philips All-in-One Cooker Recipe Book

Tip

Yoghurt recipes, see pages 19–21. Farmhouse granola, see page 17 is the perfect addition to this smoothie bowl.

Smoothie bowl

You don’t need to be Instagram famous to make a beautiful smoothie bowl. Just grab your homemade yoghurt and follow our simple recipe. Whether you photograph it before you eat it is entirely up to you!

Serves 2

Preparation time 5 minutes

Additional equipment Stick or jug blender

Ingredients

2 cups Basic vanilla or Dairy-free coconut yoghurt, see TIP

⅓ cup pure coconut water

3 bananas, peeled, chopped

1 cup fresh or thawed frozen raspberries

6 fresh strawberries, hulled, sliced

1 cup (130g) granola, see TIP

2 tsp grated dark chocolate

Method

1. Place 1 ½ cups yoghurt, all the coconut water, 2 bananas and half the raspberries into a blender. Blend until smooth.

2. Pour the smoothie evenly between two bowls. Add remaining yoghurt and swirl through with the back of a spoon.

3. Top smoothie with remaining banana, raspberries, strawberries, granola and grated chocolate. Serve immediately.

Philips All-in-One Cooker Recipe Book

Spiced chickpeas and almonds

Rev up your nibbles game with this snack mix that’s baked in your All-in-One Cooker.

Makes About 4 cups

Preparation time 10 minutes

Bake time 30 minutes

Ingredients

2 tbsp (30g) coconut oil

¼ cup dukkah mix, see Cook’s note

2 x 400g can chickpeas, rinsed, drained on paper towel

1 cup whole natural almonds

Optional, 2 kale leaves, trimmed, shredded

Method

1. Press SAUTÉ/SEAR HIGH TEMP button, set time to 2 minutes, press START, do not close the lid. Place coconut oil into the

inner pot, allow to melt, add the dukkah and the chickpeas. Stir until dukkah is fragrant.

2. Stir in the almonds and place the kale on top, if using.

3. Close lid, select BAKE program, set time for 30 minutes and press START.

4. When cooking is complete, remove lid. Spread mix onto a baking tray and allow to cool. Keep refrigerated in an airtight

container and use within 3 days.

Cook’s note

Dukkah is a avourful, Middle Eastern mix of nuts, seeds and spices and can be purchased from supermarkets. Store unused portion in an airtight container.

BakeSauté

Do not close the lid during sauté.

Set valve to “Bake” position.

Soups and broths

Roasted tomato and pesto soup 29

Chicken, turmeric and vegetable soup 31

Chicken, dhal, corn and coconut soup 33

Low-calorie vegetable soup 35

Noodle and vegetable hot pot 37

Beef bone broth 39

Light bone broth 40

Philips All-in-One Cooker Recipe Book

Tip |

Place 2 cups fresh basil leaves into a small blender or food processor, add ½ cup extra virgin olive oil, ⅓ cup toasted pine nuts and 3 cloves chopped garlic. Blend until smooth. Add ½ cup freshly grated parmesan and pulse until combined. Store unused pesto in a screw-top jar with a little oil over the surface. Use within 14 days.

To make your own pesto

Roasted tomato and pesto soup

What is it that makes simple soup so satisfying and soul-restoring? In this case it’s the fact that you’re roasting the tomatoes (yes, in your All-in-One Cooker!) to bring out their avour and sweetness before turning them into a soup that will have you wishing every night was soup night.

Serves 6

Preparation time 15 minutes

Pressure cooking time 10 minutes (excluding pressure building time)

Ingredients

1.2kg ripe tomatoes, peeled, quartered, see Cook’s note

1 red onion, chopped

2 tbsp olive oil

4-6 fresh thyme sprigs

3 cloves garlic

3 tsp brown sugar

1L vegetable stock, salt-reduced

⅓ cup basil pesto

Extra pesto, freshly grated parmesan and basil leaves, to serve

Method

1. Place tomatoes and onion into the inner pot. Drizzle with olive oil, add thyme sprigs and garlic. Close the lid.

2. Press the BAKE button, set cooking time for 10 minutes and press START.

3. Remove the lid. Add the brown sugar, vegetable stock and pesto. Close the lid.

4. Select the MANUAL program in PRESSURE COOKING. Set time for 10 minutes. Press START.

5. When cooking is complete turn pressure regulator to VENT to allow the pressure to release. Remove lid. Remove the

thyme. Using a stick blender, blend soup until smooth. Season to taste with salt and pepper. Ladle soup into bowls, top with extra pesto, freshly grated parmesan and basil leaves.

Cook’s note

To peel tomatoes, cut a cross at the bottom of the tomatoes, using a sharp knife. Place into a large bowl, cover with boiling water and let stand for 5 minutes, or until the skin begins to peel o. Drain, cool for a few minutes, then using your ngers or a knife, peel back the sections of skin.

Bake

Set valve to “Bake” position.

Pressure Cook

Set valve to “Seal” position.

Philips All-in-One Cooker Recipe Book

Tip

Soup can be frozen: cool soup for 30 minutes, then chill until completely cold. Divide soup into single-serve portions (about 1 ½ cups) and place in airtight containers or ziplock bags. Label with contents and date. Freeze for up to 4 weeks. Defrost overnight in the refrigerator and reheat until piping hot before serving.

+ 126 hidden pages

Philips HD2237 Quick Start Manual

Specifications and Main Features

Frequently Asked Questions

User Manual