Manual Princess 162467 mini multicazuela pro original (page 17 of 95) (English, German, Dutch, Danish, French, Italian, Portuguese, Swedish, Spanish, Norwegian, Finnish)

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Classic Multi Wonder Chef Medium Article 162467

Recipes

PAELLA RECIPE

Ingredients for 3 servings: 1/2 tablespoon

olive oil, 100 gram chicken breast, 50 gram

pork ribs, 1/2 small onion chopped very

finely, 1/2 clove of garlic, 100 gram fresh

squid, 1/2 teaspoon of paprika powder, 1/2

ripe pureed tomato, 200 gram rice, 1/2

teaspoon of saffron powder, 550 ml 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 Medium (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. 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 the paprika powder.

5 Pour the rice into the Classic Multi

Wonder Chef Medium, 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 2 servings: 2 salmon

steaks, 120 gram, 0.4 litre fish bouillon,

1/2 small can of bamboo shoots, 100 gram

large cooked shrimps, 50 gram green

asparagus (small), 1/2 small clove of

garlic, 1/2 small chilli, 1/2 tablespoon of

chopped coriander, pepper and salt.

Preparation:

1 Sprinkle the salmon with pepper and

salt. Switch on the Classic Multi

Wonder Chef Medium (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 2 servings: 6 king prawns.

Marinade: 0.25 litre oil, 2 till 3 cloves of

garlic, 1/2 sprig of dill, 0.4 litre fish bouillon,

25 gram spinach, 50 gram spring onions,

pepper and salt.

Preparation:

1 Halve the cloves of garlic for the

marinade. Switch on the Classic Multi

Wonder Chef Medium (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 162467 mini multicazuela pro original Manual

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