recipes

Find some recipe ideas for your Swivlit below, click the links to take you down to the full recipe.

Remember that these are suggestions and can be adapted or be used as a guideline.

*Please note that you must remove the lid of your Swivlit before microwaving. Please also ensure that you stir the contents of your Swivlit at least every thirty seconds during microwaving. Failure to do so will cause a build up in pressure which could cause injury*

Breakfast

Main Meals

Dessert

♡ ♡ ♡ ♡ ♡ ♡ ♡ ♡ ♡

Spiced coconu noodle

Spiced Coconut Noodle Soup

from the Spoonful of Happy Recipe collaboration

Ingredients

1 spring onion, finely chopped
Zest of 1/2 a lime
1/2 tsp grated ginger
1 garlic clove, cut in half
50g udon noodles, broken in half
200ml vegetable stock
100ml coconut milk
40g mangetout, finely shredded
1 tsp fresh red chilli
1 tbsp soy sauce
Handful of coriander leaves

Method

Place the spring onion, lime zest, ginger and garlic clove in your Swivlit. Add the noodles and the vegetable stock, then microwave for 2 minutes, stirring halfway and pressing the noodles down to ensure they’re covered by the water.
Add the coconut milk and mangetout and stir. Then add the chilli and soy sauce and stir again. Microwave for a further 2 minutes, stirring halfway and watching carefully.
Add fresh coriander leaves, then pop the lid on and leave for 2+ hours. (Don’t forget to remove the garlic clove when eating!)

Mac & Chese Spoonful

Mac & Cheese

from the Spoonful of Happy Recipe collaboration

Ingredients

10g butter, melted
5g plain flour
200ml hot milk
Pinch of salt and pepper
Pinch of nutmeg (optional)
60g macaroni or similar
50ml water
50g cheddar cheese

Method

Add the melted butter to your Swivlit (or melt in your Swivlit in the microwave) and stir in the flour until a smooth paste forms.
Pour in the hot milk, along with the salt, pepper and nutmeg and stir to combine. Add the macaroni and the water and stir again
Microwave for 1 minute. (without the lid)
Add the cheese, stir, and microwave again for 2-3 minutes. Watch carefully and stir frequently to ensure the milk doesn’t bubble over.
Stir well, loosening any pasta that’s stuck to the bottom, then add the lid and leave for 1+ hours.

Butterbean stew

Courgette & Butter Bean Stew

from the Spoonful of Happy Recipe collaboration

Ingredients

1 garlic clove, grated
Pinch of salt
Pinch of chilli flakes
50g courgette, cut into small cubes
50g asparagus or green beans, cut into small rounds
75g butter beans
200ml veg stock
1 tbsp olive oil
1 tsp fresh pesto
Handful of fresh dill, chopped

Method

Put the garlic, chilli flakes and salt in your Swivlit. Add the courgette, asparagus or green beans, butter beans, and vegetable stock and stir well.
Microwave for 3 minutes without the lid, watching carefully to ensure it doesn’t bubble over.
Stir again, then add the olive and the fresh pesto and stir to combine. Microwave for a further 1 minute if needed, again watching carefully.
Stir in the fresh dill, then add the lid and leave for 1+ hours.

Spiced Veg Cous cous

Spiced Vegetable Cous Cous

from the Spoonful of Happy Recipe collaboration

Ingredients

80g red pepper, cut into small chunks
80g courgette, cut into small chunks
1 tsp chermoula spice (or all purpose seasoning)
50g couscous
150ml stock
10g fresh herbs, such as dill, basil or parsley, chopped
25g olives, chopped
15g pine nuts

Method

Place the red pepper, courgette and chermoula spice into your Swivlit. Microwave with the lid off for 2 minutes, stirring halfway, until the veg has softened.
Pour the couscous on top of the veg, then add the stock to cover the couscous by 1cm (around 150ml). Do not stir. Cover with the lid and leave for 5-10 minutes to allow the couscous to soak up the liquid.
Remove the lid and stir well until the veg and couscous are combined. Add the herbs, olives and pine nuts, put the lid back on and shake well to combine. Eat immediately or leave until lunchtime.

Salmon Parcels

from the Spoonful of Happy Recipe collaboration

Ingredients

100g new potatoes, cut into 1 inch pieces
5g mixed herbs (I used dill and parsley)
1 tsp lemon zest
Salt and pepper
1 tbsp olive oil
1 tbsp capers
50g frozen peas or broad beans
1 salmon fillet, cut into small chunk

Method

Put the potatoes into your Swivlit with 1 tbsp water. Microwave for 2-3 minutes or until soft.
In a small bowl, mix together the herbs, lemon zest, salt and pepper, olive oil and capers and set aside.
Add the frozen broad beans or peas to your Swivlit, then stir though the herb sauce. Add the salmon and microwave for 1-2 minutes or until the salmon is just opaque.
Leave for 1+ hours. When ready to eat, flake the salmon with a fork and then stir through the potatoes.

Salmon parcels

Harisa Tagine

Harissa Sweet Potato Tagine

from the Spoonful of Happy Recipe collaboration

Ingredients

100g tomatoes, roughly chopped
1 tsp tomato puree
1 tsp harissa paste
1 garlic clove, chopped
100ml water
1/4 tsp cumin
1/4 tsp coriander
1/4 tsp smoked paprika
Pinch of salt
100g sweet potato, peeled and chopped into 1-2cm cubes
60g chickpeas, rinsed and drained
20g golden raisins or chopped dried apricots
Handful of chopped mint to serve

Method

Put the tomatoes, tomato puree, harissa paste and water into your Swivlit and stir to combine. Add the garlic, spices and salt and mix again.
Add the sweet potato and stir until coated in the tomato sauce, then gently press down until mostly covered by the liquid. Microwave for 4 minutes, stirring throughout.
Add the chickpeas and raisins and quickly stir before adding the lid. Leave for 2+ hours or until ready to eat.

Nutella Orange cake

Blood Orange & Nutella Cake

from the Spoonful of Happy Recipe collaboration

Ingredients

1 tbsp butter
1 tbsp Nutella
3 tbsp brown sugar
1 tsp orange zest
2 tbsp milk
2 tbsp cocoa powder
2 tbsp plain flour
2 tbsp water

Method

Melt butter in your Swivlit
Add Nutella, brown sugar, a pinch of salt, orange zest and stir to combine. Add milk, stir, Add cocoa powder and flour, mix until thick.
Add water and combine until smooth and runny.
Microwave for 1 minute and then let stand for 1 minute.
Top with a dollop of Nutella and either eat immediately or add the lid and save for later.
Serve with blood orange slices.

Spinach Baked Eggs

Spinach & Mushroom Baked Eggs

from the Spoonful of Happy Recipe collaboration

Ingredients

125g mushrooms, sliced
50g spinach
2 tbsp crème fraiche
1 tbsp olive oil
1/2 tsp oregano
Pinch of salt and pepper
50g white beans like cannellini, haricot or butter beans
1 egg
Toast to serve

Method

Place the mushrooms into your Swivlit and microwave with the lid off for 1 and a half minutes or until the mushrooms have softened and shrunk significantly in size.
Add the spinach – you might have to stuff it down – and microwave again for 1 minute or until wilted. Stir mushrooms and spinach together until combined.
Mix together the crème fraiche with the olive oil, oregano and salt and pepper in a separate bowl. Add to your Swivlit, along with the beans and stir again until everything is evenly mixed.
Microwave for a further minute, stirring occasionally, until everything is piping hot. Make a well in the centre of the mixture and gently pour in the egg. Quickly seal your Swivlit and leave for 2 or more hours, or until the egg whites are cooked through.

Truffle Risotto

Mushroom & Truffle Risotto

Ingredients

60g Arborio risotto rice
40g mushrooms, thinly sliced
250ml vegetable stock
1/2 tsp mixed Italian herbs
1 tsp crushed garlic or garlic powder
Pinch of salt and black pepper
1 tbsp truffle oil (or garlic/olive oil)
10g butter
10g parmesan

Method

Add all ingredients to your Swivlit, stir it up
Microwave without the lid for 3 minutes, stirring every 30 seconds (and watching closely near the end so it doesn’t bubble over!). You might need less time if you use hot vegetable stock to start with.
Pop the lid on and leave to cook for 1.5 hours or up to 4 hours until you’re ready to eat!

Thai lentil Soup

Thai Green Lentil Soup

Ingredients

60g lentils
275ml vegetable stock
2 tbsp Coconut cream
Half cup Chopped spinach/pack Choi
2 tbsp Edamame
1.5 tbsp Thai green paste

Method

Add all ingredients to your Swivlit and stir them up.
Microwave without the lid for 3-4 mins on medium power, stirring at 1 min and then every 20 seconds, watching carefully so it doesn’t bubble over.
Add the lid and leave for 1.5 hours or more until you see ready to eat!

Almond Porridge

Almond & Raisin Porridge

Ingredients

50g Oats
250ml Almond/Oat milk
2tbsp flaked toasted almonds
2 tbsp Raisins
1 tsp chia seeds
1/4 tsp vanilla

Method

Add all ingredients to your Swivlit and stir them up.
Microwave without the lid for 2-2.5 minutes on medium power, stirring at 1 min and then every 20 seconds, watching carefully so it doesn’t bubble over.
Add the lid and leave for 30+ minutes or until you are ready to enjoy it.

Prawn & Chroizo Paella

Prawn & Chorizo Paella

from the Spoonful of Happy Recipe collaboration

Ingredients

1 spring onion, chopped
40g chorizo, chopped small
50g long grain or basmati rice
1/2 tsp smoked paprika
Pinch of saffron strands (or turmeric)
Pinch of salt
1 tbsp olive oil
1/2 red pepper, chopped small
200ml chicken stock
50g cooked prawns
Handful of parsley, finely chopped

Method

Put the spring onion, chorizo, rice, paprika, saffron, salt and olive oil in your Swivlit. Stir to combine, then microwave with the lid off for 1 minute, stirring after 30 seconds.
Add the red pepper and the chicken stock and stir again. Microwave with the lid off for 2-3 minutes, watching carefully to ensure it doesn’t bubble over and stirring every 30 seconds.
Add the prawns and parsley, stir until covered by the liquid, then add the lid and leave for 2+ hours, or until the rice has soaked up all the liquid.

Spiced Apple Porridge

from the Spoonful of Happy Recipe collaboration

Ingredients

• 40g oats

• 1 tsp cinnamon

• 1 apple, grated

• 1/2 tsp vanilla paste

• 200ml dairy or plant-based milk

Method

1. Place the oats, cinnamon, apple and vanilla paste into your Swivlit, then pour over the milk. Stir to combine.

2. Microwave with the lid off for 2 minutes, stirring frequently.

3. Stir again, then add the lid and leave for 1 hour.

4. When ready to eat, remove the lid and stir to combine. Top with nut butter and chopped walnuts.

pumpkin soup

Red Thai Pumpkin Soup

from the Spoonful of Happy Recipe collaboration

Ingredients

• 1 tbsp red Thai curry paste
• 1/4 onion (about 30g) finely sliced
• 100g pumpkin or butternut squash, cut into small chunks
• 150ml vegetable stock
• 75ml coconut milk
• 1 tbsp lime juice
• 1/4 red chilli, finely chopped – optional

Method

1. Place the red Thai curry paste, onion, pumpkin, stock and coconut milk in your Swivlit and stir to combine. Microwave (without lid) for 2-3 minutes, stirring half way.
2. Add in the lime juice and the chilli (if using) then stir again. Add the lid and leave for 3+ hours.

Spring Risotto

Swivlit Spring Risotto

from the Spoonful of Happy Recipe collaboration

Ingredients

• 50g Arborio risotto rice

• 1/2 tsp dried thyme

• Pinch of salt and pepper

• 1 spring onion, finely sliced

• 1/2 tsp garlic paste (or 1 small garlic clove, crushed)

• 250ml chicken or vegetable stock

• 10g butter

• 10g parmesan

• 50g frozen peas

• 1 tsp lemon juice

• 25g spinach (or kale), shredded

Method

1. Put the rice, garlic, thyme, spring onion and salt and pepper in your Swivlit. Add the stock and stir.

2. Microwave on high with the lid off for 1 and a half minutes, stirring frequently. Remove and stir.

3. Add the butter, parmesan, peas and lemon juice. Add the spinach and press down with a spoon to cover with the stock. You can add a little more water here if needed.

4. Microwave on high with the lid off for a further 30 seconds. Remove, add the lid and leave for 2+ hours.

Biryani

Swivlit Biryani

from the Spoonful of Happy Recipe collaboration

Ingredients

• 60g basmati rice, rinsed
• 1/2 tsp turmeric
• 1/2 tsp chilli powder
• 1 tsp garam masala
• 2 crushed cardamom pods
• Pinch cinnamon
• Pinch salt
• 1 heaped tsp butter, melted
• 1 small curry leaf
• 25g frozen peas
• 15g flaked almonds
• 140ml stock
• 2 tbsp water

Method

1. Place the rice in your Swivlit. Add the spices, salt and melted butter and stir to combine.
2. Pour over the stock, add the curry leaf and microwave for 2-3 minutes (without lid) until bubbling – watch carefully and stir often.
3. Add the peas and the flaked almonds and stir again to combine. Add a couple of tbsp water if needed and stir once more.
4. Microwave for a further 30 seconds (without lid), then cover with the lid and leave for 3+ hours, or until ready to eat.

Tomato orzo

Swivlit Tomato & Basil Orzo

from the Spoonful of Happy Recipe collaboration

Ingredients

• 150g cherry tomatoes, chopped
• 1 heaped tsp tomato puree
• Pinch of salt and pepper
• 150ml vegetable stock
• 60g orzo, or other small grain pasta, like peperini (used in the video)

• 1 tbsp olive oil

• 5g fresh basil leaves, roughly chopped

Method

1. Place the cherry tomatoes, tomato puree, salt and pepper and 50ml vegetable stock in your Swivlit. Stir to combine, then microwave without the lid for 2 minutes, watching carefully.
2. Add the orzo (or other pasta grain), olive oil and remaining stock, then stir to combine.
3. Then add the basil leaves, stirring once more until mixed in. Microwave without the lid for a further 2 minutes, stirring occasionally, then add the lid and leave for 1+ hour, or until the pasta is cooked.

Panzanella

Swivlit Panzanella Salad

from the Spoonful of Happy Recipe collaboration

Ingredients

8-10 tomatoes, halved
1 small plum, cut into thin wedges
40g chickpeas
3cm wedge of onion, finely sliced
Small handful of basil, chopped
1 small slice of bread, ripped into small pieces
1 garlic clove, chopped
1 tsp lemon juice
2 tbsp olive oil
Pinch of salt and pepper

Method

1. Add the tomatoes, plum, chickpeas, onion and basil to your Swivlit. Shake or stir to combine.

2. Pop the garlic, lemon juice, olive oil and salt and pepper in a jar, add the lid and shake to combine.

3. Press the salad down inside your Swivlit to create space at the top, then add the bread. Cover with the dressing – it will continue to soak into the bread and coat the salad underneath.

4. Place in the fridge for 1 hour (or overnight if preparing for the following day). When you’re ready to eat, shake again or stir to combine.

Apple & raspberry crumble

Swivlit Apple and Raspberry Crumble

from the Spoonful of Happy Recipe collaboration

Ingredients

• 1 large apple, cut into 1cm pieces

• 100g frozen raspberries

• 1 tsp and 1 tbsp brown sugar

• 20g oats

• 20g walnuts, chopped

• 1 tbsp plain flour

• 1 tbsp butter

Method

1. Pop the apple and raspberries in your Swivlit and microwave with the lid off for 2 minutes, stirring occasionally. Drain a little of the liquid if needed, then stir in 1 tsp brown sugar.

2. Meanwhile, melt the butter in a small microwaveable bowl, then stir in the oats, chopped walnuts, flour and remaining 1 tbsp brown sugar. Mix together until fully combined and crumbly.

3. Pop the mix on top of the fruit in your Swivlit and microwave with the lid off for a further 30 seconds. Watch it carefully to ensure it doesn’t bubble over.

4. Add the lid and leave for 1+ hours.

Red Thai Salmon

Red Thai Salmon Noodle Bowl

from the Spoonful of Happy Recipe collaboration

Ingredients

• 1 heaped tsp red Thai paste

• 1 tsp soy sauce

• 1/2 tsp fish sauce

• 50g noodles (half rice packet)

• 200-300ml stock

• 60ml coconut milk

• 1 small salmon fillet, cut into smallish chunks

• 1/4 red pepper, finely sliced

• 1/2 spring onion, finely sliced

• Fresh chilli (optional)

• 1/2 pak choi, chopped

To serve: lime, peanuts and coriander

Method

1. Mix the red Thai paste, soy sauce and fish sauce together and set aside.

2. Break the noodles in half and pop them in the Swivlit, along with 200ml stock, the coconut milk and salmon. Pop in the microwave (WITHOUT THE LID) for 2-3 minutes until the noodles have softened.

3. Add the red Thai mix to the Swivlit and stir to combine. Add the pak choi, red pepper, spring onion and chilli (if using) and press down with a spoon to ensure everything is covered. Add a little more stock here if needed.

4. Pop on the lid and leave for 2+ hours, or until ready to eat. Top with a squeeze of lime juice, some peanuts and a sprinkle of coriander to serve.

Vegan Ramen and Rice Noodles

from the Spoonful of Happy Recipe collaboration
Ingredients

1 large garlic clove, sliced
Thumb of ginger, peeled and sliced
2-3 pieces of fresh chilli (optional)
50g rice noodles
250-300ml vegetable stock
1 tsp soy sauce
1 tsp sesame, rapeseed or avocado oil
1/2 tsp miso paste
1/2 pak or bok choi, roughly chopped (or one small)
1/2 small carrot, cut into matchsticks
1 small spring onion, finely chopped

To serve

Fresh chilli, finely sliced
Fresh coriander, chopped
Spring onion, finely chopped

vegan ramen

Method
1. Put the garlic, ginger and chilli (if using) into your Swivlit. These are intended for flavour alone so can be removed when served.
2. Break the noodles in half if necessary and add to your Swivlit, then pour in the vegetable stock. Microwave (WITHOUT THE LID) for 2-3 minutes, or until the noodles are soft, adding a little more stock as they cook if needed.
3. Meanwhile, mix the soy sauce, oil and miso paste together. Once the noodles are cooked, add the soy sauce mix to your Swivlit and stir to combine.
4. Add the pak or bok choi, carrot and spring onions and press down with a spoon until covered by the stock. Put the lid on your Swivlit and leave for 2+ hours.

5. Your Swivlit will continue to cook the ramen and keep it warm until lunchtime.

6. Top with fresh chilli, coriander and extra spring onion if desired.

Lemon Cake

Swivlit Lemon Cake

from the Spoonful of Happy Recipe collaboration

Ingredients

• 50g softened butter

• 50g caster sugar

• 1 egg, whisked

• 50g self raising flour

• 1/2 tsp vanilla essence

• Zest of 1 small lemon

• 2 tsp lemon curd

Method

1. Lightly grease your Swivlit with a little butter or oil

2. Add the butter, caster sugar and egg to your Swivlit and stir to combine

3. Add the flour and vanilla essence and stir again until a smooth cake batter forms

4. Grate the lemon zest into your Swivlit, then stir once more

5. Microwave without the lid for 1 to 2 minutes, or until the cake rises to the rim of your Swivlit and is spongy to the touch

6. Remove from the microwave and lightly loosen around the edges, before topping with the lemon curd. Either eat immediately, or keep warm in your Swivlit.

Macaroni & Cheese

Ingredients

60g Macaroni Pasta
Handful of chopped cauliflower (optional - reduce amount of macaroni if using)
30g Cheese
250ml Milk
1 tsp Grainy Mustard
Seasoning (salt/pepper/paprika)

Method

Add Macaroni, Cauliflower, Cheese, Milk (water/milk substitutes will also work), Mustard and Seasoning to your Swivlit. Stir.
Microwave (WITHOUT THE LID) for 3-5 minutes, stirring occasionally
Stir, secure lid and leave to slow cook for 1 hour or more
Enjoy up to 5 hours later still warm!

mac & cheese

Paella

Ingredients

60g rice
Handful of frozen peas
Handful of chorizo
Paprika
Chilli
Garlic
Squeeze of tomato purée
300ml stock
Method
Microwave (WITHOUT THE LID) for 3-4 minutes, stirring occasionally.
Pop the lid on and leave for 1+ hours to finish cooking! You can take it with you on the go whilst it cooks!
Press the steam release button, take off the lid and enjoy hot up to 5 hours later, wherever you are!

paella

ratatouille

Ratatouille

Ingredients

1/4 cup chopped aubergine
1/4 cup chopped courgette
1/4 cup peppers
227g tin chopped tomato
Italian herbs, salt, pepper, chilli
2 tablespoons water (or to fill)

Method

Add all ingredients to the Swivlit (add the water at the end to fill almost to the top)
Microwave (WITHOUT THE LID) for 3-5 minutes, stirring occasionally.
Put the lid on and leave for 2+ hours
Stir and enjoy delicious hot ratatouille on the go wherever you are up to 5 hours later

Simple Veggie Rice

Ingredients

60g Rice (brown/white)
250-300ml Vegetable stock
Handful Chopped courgette/peppers/other veggies
Handful Frozen peas
Seasoning (salt, pepper, spices)
Feta to serve (optional)

Method

Add Rice, Stock, Vegetables and seasoning to to your Swivlit. Stir.
Microwave (WITHOUT THE LID) for 3-5 minutes, stirring occasionally
Stir, secure lid and leave to slow cook for 1 hour or more
Enjoy up to 5 hours later still warm!

veggie rice

porridge

Porridge

Ingredients

50g Oats
250-300ml Milk/Water/Milk Alternative
Toppings (cinnamon, berries, chia seeds, nut butter etc)

Method

Add Oats and Milk/Water to to your Swivlit. Stir.
Microwave (WITHOUT THE LID) for 2-4 minutes, stirring occasionally
Stir, add toppings, secure lid and leave to slow cook for 30 minutes or more
Enjoy up to 5 hours later still warm!

red lentil dahl

Coconut Red Lentil Dahl

from the Spoonful of Happy Recipe collaboration

Ingredients

1/4 tsp ground cumin
1/4 tsp ground coriander
3 or 4 cardamom pods, crushed
1/2 tsp garam masala
1/2 tsp turmeric
Pinch of salt
50g red lentils
150-200ml vegetable stock or water
4 tbsp (60ml) coconut milk

*To serve*

Yoghurt
Fresh chilli, finely sliced
Fresh coriander, finely chopped

Method

Put all the spices into your Swivlit, along with the red lentils and salt. Pop the lid on and shake to combine.
Pour in the coconut milk, followed by enough stock to fill 1/2 of your Swivlit (between 150-200ml) and stir.
Cover and microwave (WITHOUT THE LID) for 5 minutes, stirring occasionally and adding more water if needed. Put the lid on and leave for 2+ hours.
Your Swivlit will continue to cook the dahl and keep it warm until lunchtime.
Top with yoghurt, fresh chilli and coriander if desired.

Brussel Salad

Warm Brussels sprout and lentil salad

from the Spoonful of Happy Recipe collaboration

Ingredients

• 100g Brussels sprouts – 50g shredded, 50g halved

• 70g pre-cooked puy or green lentils

• 2 tbsp pomegranate seeds

• 1 tbsp olive oil

• 1/2 tbsp maple syrup

• 1/2 tbsp red wine vinegar

• 1/2 tsp wholegrain mustard

• Pinch of salt

Method

1. Put the halved Brussels sprouts into your Swivlit with 1 tbsp water. Heat in the microwave (WITHOUT THE LID) for 2-3 minutes, or until the sprouts are soft.

2. Meanwhile, mix all the dressing ingredients in a jar and shake until fully combined. Set aside.

3. Add the lentils, shaved Brussels sprouts and pomegranate seeds to your Swivlit and mix. Finally, add the dressing and stir to combine once more.

4. Leave in your Swivlit for 2+ hours, or until ready to eat. The residual heat will soften the shaved Brussels sprouts.

Sprinkle with chopped walnuts.

Quinoa Black Bean Chilli

Quinoa, red pepper and black bean chilli
from the Spoonful of Happy Recipe collaboration
Ingredients
• 40g quinoa, rinsed and drained
• 100g chopped tomatoes
• 200ml stock
• 40g black beans, rinsed and drained
• 40g red pepper, chopped small
• 1/2 tsp chilli powder
• 1/2 tsp smoked paprika
• 1/4 tsp ground cumin
• 1/4 tsp ground cinnamon
• Pinch of salt

Method
1. Put the quinoa, chopped tomatoes and stock in your Swivlit. Stir to combine, then microwave (WITHOUT THE LID) for 3 minutes.
2. Add the beans, red pepper and spices and stir again. Pop back in the microwave for a further 2 minutes, adding a little more stock if needed.
3. Leave for 2+ hours – the quinoa will continue to cook in your Swivlit.

Top with yoghurt and coriander

Spicy red lentil

Spicy Red Lentil Soup

Ingredients

50g red lentils (rinsed)
227g tinned tomatoes
150ml vegetable Stock
2 Tbsp Harissa paste
1 tsp of olive oil
Salt/Pepper to taste
1 tbsp yoghurt (optional)

Method
1. Add all ingredients to your Swivlit
2. Microwave for 3 minutes (WITHOUT LID) stirring occasionally (watch closely near the end to avoid splatter!)
3. Replace the lid immediately after microwaving and leave to sit for 1-2 hours or more.
4. When you are ready to eat (it will stay hot up to 5 hours from cooking) press the central pressure release button, remove the lid, stir and enjoy!

Green Pasta

Swivlit Super Green Pasta

Ingredients

50g pasta (small types such as macaroni work best)
1/4 (60g) courgette, finely chopped
3 tbsp (25g) frozen peas
200ml veg stock
1-2 tbsp green pesto
dash of olive oil
pinch Salt/Pepper (optional)
Tbsp Parmesan (optional)

Method
1. Add all ingredients to your Swivlit
2. Microwave for 4 minutes on medium (WITHOUT LID) stirring occasionally (watch closely near the end to avoid splatter!)
3. Replace the lid immediately after microwaving and leave to sit for 1-2 hours or more.
4. When you are ready to eat (it will stay hot up to 5 hours from cooking) press the central pressure release button, remove the lid, stir and enjoy!

Sweet Potato Curry

Chickpea and sweet potato curry

Ingredients

1/3 cup Chickpeas
1/3 cup sweet potato chopped small
2 tbsp edamame beans
2 tbsp diced onions
120 ml coconut milk
100 ml veg stock
1 tsp turmeric
1 tsp cumin
1/2 tsp ground coriander
1/2 tsp chilli powder
Pinch Salt/pepper

Carrot Cake

Swivlit Carrot Cake

Ingredients

6 Tbsp buckwheat flour (or any other flour)
1 tsp baking powder
Pinch of nutmeg
3 Tbsp brown sugar
2 egg whites
4 Tbsp grated carrots
2 Tbsp almond milk (or other milk alternative)

Method

Combine the flour, baking powder, nutmeg and sugar and mix well
Add the egg whites, carrots and almond milk and combine thoroughly (for best results use an electric hand mixer)
Microwave in your Swivlit on medium for approximately 2 minutes or until a skewer comes out clean. We recommend checking every 30 seconds that it hasn’t overcooked
Top with your favourite ice cream.

Peanut Butter Curry

Peanut Butter, Sweet Potato & Spinach Curry
from the Spoonful of Happy Recipe collaboration

Ingredients
• 1 tbsp peanut butter
• 1/4 tsp ground coriander
• 1/4 tsp paprika
• 1/4 tsp ground cumin
• Pinch of chilli flakes
• Pinch of salt
• 2 tbsp chopped tomatoes or passata
• 3 tbsp thick coconut milk
• 150ml stock or water
• 75g sweet potato, chopped into small chunks
• Large handful of spinach

Method
1. Put the peanut butter, spices, chilli flakes and salt into your Swivlit.
2. Add the chopped tomatoes, coconut milk and stock and stir to combine. Add the sweet potato chunks and stir again.
3. Pop in the microwave (without the lid) and cook for 3 minutes, stirring frequently to ensure it doesn’t bubble over.
4. Add the spinach to your Swivlit, stir and pop the lid on. Leave for 2+ hours or until ready to eat.
5. Top with fresh coriander and coconut yoghurt if desired.

Chocolate Cake

Vegan Molten Seed & Bean Chocolate Swivlit Cake

Serves 2

Ingredients

2.5 Tbsp cocoa powder
5 Tbsp plain flour
1.5 tsp baking powder
2.5 Tbsp brown sugar
2.5 Tbsp melted coconut oil
5 Tbsp almond milk
4 squares finely chopped seed and bean (choose any flavour but our favourite is Sicilian Hazelnut!)

Method

Thoroughly mix all the dry ingredients in your Swivlit
Pour in the coconut oil and almond milk and combine thoroughly with the dry ingredients 3. Stir through the Seed and Bean
Microwave on medium power (without the lid) for approximately 90 seconds. We recommend checking every 20-30 seconds that it hasn’t overcooked

Baked Eggs

from the Spoonful of Happy Recipe collaboration

Ingredients

• 75g chickpeas or beans, rinsed and drained • 30g chorizo, chopped small • 1 roasted red pepper, finely sliced (I used a jar) • 200g chopped tomatoes • 1 tsp tomato puree • 1 tsp smoked paprika • ½ tsp ground cumin • Pinch of salt • 1 egg • Optional: handful of fresh parsley or coriander, chopped • Optional: chilli flakes • Bread to serve

Method

1. Place the chickpeas, chorizo, red pepper, chopped tomatoes, tomato puree, spices and salt into the Swivlit and stir to combine.

2. Leaving the lid off, microwave for 2-3 minutes, stirring frequently, until hot through.

3. Remove and stir again, bringing the chickpeas, chorizo and peppers to the surface. Create a well in the centre and pour the egg on top.

4. Microwave for a further 45 seconds, or until the egg whites are starting to colour, then add the lid.

5. Leave for 1+ hours or until ready to eat. The longer you leave it, the firmer the yolk will become.

6. Serve with a handful of chopped parsley, a sprinkle of chilli flakes and some fresh bread.