Manual Princess 162293 Classic Cromette (page 10 of 44) (English, German, Dutch, Danish, French, Italian, Polish, Portuguese, Swedish, Spanish, Norwegian, Finnish)

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RECEPIES

INTRODUCTION

Steam pans are ideal for making delicious vegetable, meat and fish dishes. This technique is used to

cook the contents of the pot in the steam arising from the moisture in the steamer, preserving the

flavour and the vitamins in the food since the taste cannot evaporate in the cooking moisture.

The Princess Cromette gives you this cooking option. You can make a social occasion of steaming

vegetables, meat, fish or potatoes at the table, and you can also fry ingredients in the small frying

pans. Let friends and family pitch in to make a tasty meal. Just put the Cromette on the table and

everybody can make what they fancy eating themselves. The Cromette is therefore a guarantee for:

conviviality, convenience and a healthy, varied and sumptuous meal.

Below you will find a selection of suggested recipes. Each recipe is meant for 1 person. You can of course

buy the ingredients for 4 recipes for 1 person and in this way prepare a lot of varied dishes and, at the

end, sample the finesse of each.

CURRIED CHICKEN STRIPS WITH STEAMED MANGE TOUTS AND FRIED POTATOES

(1 PERSON)

- Individual chicken fillets in strips

- salt, pepper

- 1 teaspoon of curry powder

- 1/2 teaspoon of tomato puree

- Liquid frying margarine

- 150 gr. mange-touts (cleaned)

- 250 gram pre-cooked potato slices

1. Mix the chicken fillet strips with a teaspoon of salt and the curry powder

2. Heat a measure of liquid frying margarine in the Cromette pan

3. Add the chicken strips when the frying margarine begins to turn brown and stir-fry them for a few

minutes until they are done.

4. Add the tomato puree and fry it with the chicken for 1 minute. Then add _ cup of warm water and

allow the gravy to simmer for a while.

5. Boil the water in the steamer

6. Place the clean mange touts on the grill above the steam moisture, put the lid on the pot and steam the

mange-touts for 5-9 minutes (the shorter the crunchier)

Tip: this dish goes well with fried potatoes

STEAMED NEW POTATOES WITH HAMBURGERS AND SALAD

- 250 grams new potatoes

- liquid frying margarine

- hamburger

- pepper, salt

1. Place the potatoes on the grille in the steamer and shake salt over them

2. Put the lid on the pot and steam the potatoes for around 30 minutes. ( They are ready if

they are no longer hard on the inside but still retain their structure)

3. Heat a measure of liquid frying margarine in the Cromette pan

4. When the frying margarine begins to turn brown, add the hamburger

5. Fry the hamburger till both sides are brown, then turn the heat down and fry till it is done

Tip: Goes well with cucumber or tomato salad

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Princess 162293 Classic Cromette Manual

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