FRENCH FRIES
Ingredients:
Fresh potatoes (to peel) 1500 gr
Fine salt to taste
Peanut oil level 4
Serves 6
Preparation time 10 min
Cooking time 43 min
SCALLOPS AU GRATIN
Ingredients:
Scallops 4
Breadcrumbs 40 gr
Parmesan cheese 25 gr
Spoon of parsley 1
Oil to taste
Salt to taste
Garlic (optional) 1 clove
1. Insert the paddle into the bowl.
2. Peel the potatoes and cut them into chips of about 1 cm per
side.
3. Put the chipped potatoes under running water for a few
minutes and rinse thoroughly.
4. Drain and dry thoroughly with paper towel.
5. Add the potatoes and the right amount of oil to the bowl.
6. Close the lid and press the on/o button.
7. Cook for 43 minutes: add salt and serve.
BOLOGNESE SAUCE
Ingredients:
Minced meat 700 gr
Tomato puree 350 gr
Carrot 1
Celery stalk 1
Shallot or onions 1
Salt, pepper to taste
Olive oil Level 5
Serves 8
Preparation time 5 min
Cooking time 50 min
1. Insert the paddle into the bowl.
2. Finely chop and spread the celery, carrots and shallots or
onions over the entire base of the bowl, add the oil.
3. Close the lid and press the on/o button.
4. Sauté for 5 min., add the minced meat and cook for a further 5 min. (while this is cooking break up any lumps of
meat that may form with a wooden spoon)
5. Add the tomato, salt, pepper and cook for a further 40
min., stirring 3/4 times with a spoon while cooking.
Serves 2
Preparation time 10 min
Cooking time 17 min
1. Remove the paddle from the bowl.
2. Mix the breadcrumbs, parsley, cheese, garlic and salt in a
bowl.
3. Place the scallops in the bowl and cover them with the lling prepared previously and add a drizzle of oil.
4. Close the lid and press the on/o button.
5. Cook for 17 minutes or until browned as desired, add a
drizzle of oil before serving.
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VEGETABLE COUSCOUS
Ingredients:
Carrot 50 gr
Aubergine 250 gr
Cherry tomatoes 50 gr
Shallot or onions 1
Stock 150 gr
Courgettes 250 gr
Salt to taste
Garlic 1 clove
Chilli pepper to taste
Couscous 375 gr
Water 405 ml
Butter to taste
Olive oil Level 4
Serves 6
Preparation time 20 min
Cooking time 35 min
1. Insert the paddle into the bowl.
2. Peel the garlic, cut the chilli pepper into small pieces, chop
the shallots and put everything into the bowl distributing
it well; add the oil.
3. Before cooking, wash and cut the aubergine, courgette,
carrots and cherry tomatoes into cubes (the tomatoes must
be put to one side and added to the couscous cold).
4. Close the lid and press the on/o button. Sauté for 3 min.
5. Add the carrots, stock and cook for another 7 min. Finally,
add the aubergine and courgettes, salt and pepper and
cook for another 25 min.
6. Prepare the couscous separately.
7. As soon as the vegetables are warm, add the tomatoes and
put everything into a dish with the couscous.
and rinse thoroughly; drain and dry thoroughly with paper
towel.
3. Add the potatoes, salt and the right amount of oil to the
bowl.
4. Close the lid and press the on/o button.
5. Cook the potatoes for 20 minutes. Add the frankfurter cut
in small pieces and the curry and cook for another 10 minutes.
CHICKEN WITH ALMONDS
Ingredients:
Chicken breast 500 gr
Blanched almonds 130 gr
Onion 1/2
Fresh grated ginger 1 spoon
Oil Level 5
Soy sauce 60 gr
Water to taste
Serves 4
Preparation time 10 min
Cooking time 25 min
1. Insert the paddle into the bowl.
2. Add the almonds to the bowl and spread them evenly,
close the lid and press the on/o button.
3. Toast the almonds for 5-7 minutes. Remove the almonds
and add the chopped onion and ginger and oil to the bowl
and sauté for about 2 minutes.
4. Add the lightly oured chicken, salt and pepper and cook
for another 13 minutes, now add the soy sauce, a ladle of
hot water, the toasted almonds and cook for another 15
minutes.
CURRIED POTATOES AND FRANKFURTERS
Ingredients:
Fresh potatoes 750 gr
Chicken frankfurters 3
Oil Level 2
Curry 2 teaspoons
Salt to taste
Serves 4
Preparation time 15 min
Cooking time 30 min
1. Insert the paddle into the bowl.
2. Peel the potatoes and cut them into chips of about 1 cm
per side, put them under running water for a few minutes
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MEAT AND VEGETABLE KEBABS
Ingredients for 4 kebabs:
Meat 350 gr
Chicken 180 gr
Courgette 1
Peppers 1
Salt to taste
Pepper to taste
Serves 4
Preparation time 15 min
Cooking time 25 min
MEATBALLS WITH TOMATOES AND PEAS
Ingredients:
Minced meat 425 gr
Egg 1
Parmesan cheese 25 gr
Salt to taste
Breadcrumbs to taste
Chopped parsley to taste
Frozen peas 150 gr
Chopped tomatoes 400 gr
Oil Level 5
Shallot or onions 2
1. Remove the paddle from the bowl.
2. Cut the meat and vegetables into cubes and place them
onto skewers, alternating the meat and vegetables.
3. Place the kebabs directly on the base of the bowl, close the
lid and press the on/o button.
4. Cook the kebabs for 25 min. turning once after 13-15 min.
VEAL NUGGETS WITH ARTICHOKES
Ingredients:
Lean veal 400 gr
Artichokes 100 gr
Stock 150 gr
Shallot or onions 1
Salt to taste
Pepper to taste
Olive oil Level 2
Serves 4
Preparation time 10 min
Cooking time 35 min
1. Insert the paddle into the bowl.
2. Chop the shallots and spread evenly inside the bowl, add
the oil.
3. Aside from preparing the rest of the ingredients, cut the
lean veal into small pieces and the artichokes into slices.
4.
Close the lid and press the on/o button.
Cook the sauce for 3 min., then add the meat and cook or
another 4-5 min.
5. Now add the sliced artichokes, the stock, salt and pepper
and continue cooking for another 27 min. We recommend
mixing by hand at least once to obtain a perfect result.
Serves 6
Preparation time 15 min
Cooking time 30 min
1. Put the minced meat into a bowl with the egg, parmesan
cheese, parsley and breadcrumbs and mix until a compact
mixture is obtained; make the meatballs (you will obtain
15-18 with these doses).
2. Insert the paddle into the bowl.
3. Chop the shallots or onion and spread them in the bowl
with the oil. Close the lid and press the on/o button.
4. Sauté for 3 minutes and then add the meatballs and cook
for another 7 minutes. Finally add the frozen peas and tomatoes, salt and pepper and cook for another 20 minutes.
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PISTACHIO-CRUSTED SALMON
Ingredients:
Fillet of salmon 600 gr
Pistachio nuts 50 gr
Olive oil Level 2
Salt to taste
Serves 4
Preparation time 10 min
Cooking time 20 min
1. Remove the paddle from the bowl.
2. Place the greaseproof paper on the bottom of the bowl and
arrange the salmon (it can be cooked whole or already cut
into 4 portions).
3. Aside, use a food processor to chop the pistachio nuts
roughly; oil the upper part of the sh, salt (slightly as the
pistachio nuts are already salty) and coat with the pistachio nuts.
4. Close the lid and press the on/o button.
5. Cook for 20 minutes.
MARINATED PRAWNS
Ingredients:
Prawns 600 gr
Lemon (juice) 1/2
Garlic clove 1
Chopped parsley to taste
Olive oil Level 3
Serves 4
Preparation time 5 min
Cooking time 15 min
1. Wash and clean the prawns thoroughly. After drying properly, place the prawns in a casserole dish and marinate for
1 hour adding the oil, parsley and garlic.
2. Insert the paddle into the bowl.
3. Add the marinated prawns, close the lid and press the on/
o button.
4. Cook for 15 min.
RATATOUILLE
Ingredients:
Aubergine 250 gr
Courgettes 250 gr
Red Pepper 350 gr
Onion 100 gr
Vine tomatoes 200 gr
Garlic 1
Salt to taste
Pepper to taste
Thyme to taste
Bay leaf to taste
Olive oil Level 5
Serves 6
Preparation time 15 min
Cooking time 60 min
1. Wash and cut all the vegetables into large squares (except
the shallots or onions and tomatoes) to a thickness of
about 2 cm. Put the tomatoes in boiling water for a few
seconds, then peel and cut into pieces. Slice the shallot or
onion.
2. Insert the paddle into the bowl.
3. Spread the sliced shallot or onion over the base and add
the oil.
4. Close the lid and press the on/o button.
5. Sauté the shallot or onion for 3-4 minutes, then add the
peppers and some of the stock and cook for another 4-6
min.
6. Finally, add the remaining vegetables, stock, salt and pepper and cook for another 50 minutes or so.
7. We recommend that you mix the ratatouille 2-3 times with
a plastic spatula during cooking to obtain the best result.
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ROAST POTATOES
Ingredients:
Fresh potatoes (to peel) 1500 gr
Fine salt to taste
Rosemary sprigs 2
Garlic 1 clove
Peanut oil Level 5
Serves 6
Preparation time 15 min
Cooking time 40 min
1. Peel the potatoes and cut into regular 1 cm cubes.
2. Place the potatoes under running water for a few minutes
and rinse thoroughly.
3. Drain and dry thoroughly with paper towel.
4. Insert the paddle into the bowl.
5. Add the potatoes to the bowl and the right amount of oil,
add salt, the rosemary and garlic.
6. Close the lid and press the on/o button.
7. Cook for 40 minutes: serve.
AUBERGINE "AL FUNGHETTO"
Ingredients:
Aubergines 600 gr
Stock 100 gr
Garlic 1 clove
Salt to taste
Pepper to taste
Olive oil Level 3
Parsley to taste
APPLE CRUMBLE, CREAM AND HAZELNUTS
Ingredients:
Golden delicious apples 4
Water 100 ml
Brown sugar 50 gr
Sugar 50 gr
Cinnamon 1/2 spoon
Fresh cream 200 ml
Chopped hazelnuts to taste
Serves 4
Preparation time 10 min
Cooking time 15 min
1. In a casserole dish mix the peeled and diced apples, brown
sugar, white sugar and the cinnamon.
2. Insert the paddle into the bowl.
3. Add the apples and water, close the lid and press the on/o
button.
4. Cook for 15-20 minutes depending on the type of apple
used and the size of the pieces.
5. At the end, divide the apple into serving dishes, cover
with the previously whipped cream and sprinkle with the
ground hazelnuts.
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Serves 4
Preparation time 5 min
Cooking time 25 min
1. Wash the aubergines under running water, dry them and
cut them into 1.5 cm cubes.
2. Insert the paddle into the bowl.
3. Add the oil and the peeled garlic, close the lid and press the
on/o button.
4. Sauté for about 2 minutes, now add the aubergines, stock,
salt and pepper and cook for another 28 minutes.
5. At the end, sprinkle with fresh chopped parsley before
serving.
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