Manual Russel Hobbs 22750-56 (page 24 of 140) (All languages)

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RECEPTEN

STOOFPOT VAN KIP, TOMAAT EN CHAMPIGNONS

• 800 g kippenpoot (snijd in stukjes van 1-2 cm)

• 30 g olijfolie

• 3 rode uien (snijd in stukjes van 1-2 cm)

• 600 g bruine champignons in vieren gesneden

• 4 teentje knoook, jngesneden

• 2 blikken (400 g) tomaten in stukjes gesneden

• 60 g tomatenpuree

• 6 g gedroogde oregano

• Zout en peper naar smaak

Doe alle ingrediënten in de kookpan en kook op 2 gedurende 4-5 uren.

GEROOKT VARKENSVLEES EN BONENSOEP

• 3 witte uien (snijd in stukjes van 1-2 cm)

• 4 teentjes knoook, gehakt

• 3 wortels

• 4 stengels bleekselderij (snijd in stukjes van 1-2

cm)

• 2 middelgrote aardappels (snijd in stukjes van

1-2 cm)

• 2 stukjes rozemarijn

• 2 stukjes tijm

• 2 blikken bonen van 400 g

• 400 ml groentebouillon

• 1 kg gerookt varkensvlees (snijd in stukjes van

1-2 cm)

Doe alle ingrediënten in de kookpot en kook op 2 gedurende 6-8 uren.

CHORIZO EN LINZESTOOFPOT

• 400 g chorizo worst, gehakt kleine stukjes

• 2 rode uien, jngesnipperd

• 4 stengels selder (snijd in stukjes van 1-2 cm)

• 1 rode chili, jngesnipperd

• 1 groene chili, jngesnipperd

• 4 wortels

• 2 blikken (400 g) tomaten in stukjes gesneden

• 4 teentje knoook, jngehakt

• 60 g tomatenpuree

• 6 g cayennepeper

• 200 g bruine linzen

• 6 g gerookte paprika

• 4 middelgrote aardappels

• 850 ml kippenbouillon

• Zout en peper naar smaak

Doe alle ingrediënten in de kookpan en kook op 2 gedurende 4-5 uren.

RUNDVLEESSTOOFPOT

• 800 g rundvlees in dobbelsteentjes gesneden

• 4 stengels selder (snijd in stukjes van 1-2 cm)

• 3 wortels (snijd in stukjes van 1-2 cm)

• 400 g kastanjechampignons

• 1 stukje tijm

• 1 stukje rozemarijn

• 120 g tomatenpuree

• 6 tomaten, gewassen en gesneden

• 1 blik (400 g) tomaten in stukjes gesneden

• 750 ml runderbouillon

• 40 g maisbloem

• 9 g gemalen komijn

• 6 g paprika

• 6 g chilipoeder

• Zout en peper naar smaak

Doe alle ingrediënten in de kookpan en kook op 2 gedurende 6-8 uren.

ZOETZUUR VARKENSVLEES

• 750 g varkensvlees (snijd in stukjes van 1-2 cm)

• 30 ml plantaardige olie

• 2 groene paprika's (snijd in stukjes van 1-2 cm)

• 3 rode paprika's (snijd in stukjes van 1-2 cm)

• 2 gele paprika's (snijd in stukjes van 1-2 cm)

• 1 bosje lente-uitjes, gesneden

• 2 witte uien (snijd in stukjes van 1-2 cm)

• 2 rode uien (snijd in stukjes van 1-2 cm)

• ½ ananas (snijd in stukjes van 1-2 cm)

• 4 teentjes knoook, jngesnipperd

• 500 ml tomatenketchup

• 200 ml pruimensaus

• 60 ml rijstwijnazijn

• 100 ml Worcestershire-saus

• 200 ml oestersaus

• 200 g basterdsuiker

• 600 ml water

• 200 g donkere sojasaus

• 40 g maisbloem

Verwijder de kookpan en zet deze op de kookplaat. Voeg de olie toe en braad het varkensvlees in kleine

batches. Voeg alle andere ingrediënten toe, plaats de kookpan in uw slow cooker dan kook vervolgens op

2 voor 4-6 uur.

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Russel Hobbs 22750-56 Manual

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