Manual Princess 162267 Classic Multi Wonder Chef (page 16 of 98) (English, German, Dutch, Danish, French, Italian, Polish, Portuguese, Swedish, Spanish, Spanish, Norwegian, Finnish)

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Classic Multi Wonder Chef Article 2267N

Recipes

PAELLA RECIPE

Ingredients for 5 servings: 1 tablespoon

olive oil, 200 gram chicken breast, 100

gram pork ribs, 1 small onion copped very

finely, 1 clove of garlic, 200 gram fresh

squid, 1 teaspoon of paprika powder, 1 ripe

pureed tomato, 400 gram rice, 1 teaspoon

of saffron powder, 1.1 litre fish or chicken

bouillon, salt and, if so required, a few

shrimps or pieces of lobster.

Preparation:

1 Switch on the Classic Multi Wonder

Chef (position 1), and fry the shrimps or

lobster in olive oil.

2 Remove the shrimps or lobster from the

pan and fry the squid until it is done.

Remove the squid from the pan.

3 Fry the chicken breast and pork ribs

until they are done, and remove from

the pan. 4. Fry the onion until it turns

brown, and mix in the tomato puree.

4 Boil the water for the bouillon in a

separate sauce pan (you can use fresh

bouillon or a cube). Add the saffron

powder and paprika powder.

5 Pour the rice into the Classic Multi

Wonder Chef, and add the tomato and

onion. Allow to brown slightly.

6 Add all ingredients, adding the bouillon

last. Allow to cook for about 18 minutes,

until all the bouillon has been absorbed.

SALMON WITH SHRIMPS AND

ASPARAGUS

Ingredients for 4 servings: 4 salmon

steaks, 120 gram, 0.8 litre fish bouillon, 1

small can of bamboo shoots, 200 gram

large cooked shrimps, 100 gram green

asparagus (small), 1 small clove of garlic,

1 small chilli, 1 tablespoon of chopped

coriander, pepper and salt.

Preparation:

1 Sprinkle the salmon with pepper and

salt. Switch on the Classic Multi

Wonder Chef (position 4), and fry the

salmon for about 10-15 minutes.

2 Turn the thermostat to position 1 and

add the fish bouillon. Bring to the boil.

Halve the clove of garlic, and cut the

chilli into rings. Remember to remove

the seeds! Cut the bamboo shoots into

thin strips. Add the garlic, chilli rings,

shrimps, bamboo shoots, asparagus

and chopped coriander. If so required,

add pepper and salt to taste.

MARINATED KING PRAWNS IN

VEGETABLE

Ingredients for 4 servings: 12 king prawns.

Marinade: 0.5 litre oil, 5 cloves of garlic, 1

sprig of dill. 0.8 litre fish bouillon, 100 gram

spinach, 100 gram spring onions, pepper

and salt.

Preparation:

1 Halve the cloves of garlic for the

marinade. Switch on the Classic Multi

Wonder Chef (position 1), and slowly

warm the oil with the garlic. Chop the

dill finely. Switch off the pan, and stir in

the dill. Allow the oil to cool. Add the

king prawns. Allow the king prawns to

marinate for 24 hours.

2 Switch on the pan again, and set the

thermostat to position

3 Halve the king prawns, and cook them;

turn them whilst cooking. 3. Set the

thermostat back to position 1 and add

the fish bouillon. Bring to the boil.

Clean the spring onions, and cut into

approximately 8 cm lengths. Poach the

spinach and the spring onions in the

bouillon. If so required, add pepper and

salt to taste.

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Princess 162267 Classic Multi Wonder Chef Manual

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