Princess 162467 Instrucciones De Uso página 17

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.
14 Classic Multi Wonder Chef Medium Article 162467
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.