Bedienungsanleitung Princess 162467 mini multicazuela pro original (Seite 18 von 95) (Deutsch, Englisch, Holländisch, Dänisch, Französisch, Italienisch, Portugiesisch, Spanisch, Schwedisch, Norwegisch, Finnisch)

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Classic Multi Wonder Chef Medium Article 162467

SHRIMPS WITH PIQUANT SWEET

VEGETABLE SAUCE

Ingredients for 2 servings: 6 large shrimps,

1 tablespoon of sesame oil, 0.4 litres of fish

bouillon, 1/2 shallot, 1/2 ginger corm, 100

grams of spring onions, 50 grams of

bamboo shoots, 1/2 dl of hot sweet chilli

sauce, 100 grams of Sugar Snaps, pepper

and salt.

Preparation:

1 Switch on the Classic Multi Wonder

Chef Medium (position 4) and grease

with a little sesame oil. Fry the cleaned

shrimps.

2 Turn the thermostat to position 1 and

add the fish bouillon. Chop the shallot

and ginger corm finely. Clean the spring

onions, and cut the white part into

approximately 8 cm lengths. Repeat

with the bamboo shoots. Add to the fish

bouillon, and stir in the hot chilli sauce.

Bring to the boil. Add the Sugar Snaps.

FILET MIGNON

Ingredients for 2 servings: 4 filets mignon,

80 gram, 4 rashers of lean bacon, 4

cocktail sticks, freshly-ground pepper, 0.4

litre chicken bouillon, 1/2 chopped onion,

1/2 tablespoon tomato ketchup, 1/2

tablespoon tomato puree, 1/2 teaspoon hot

sweet chilli, 50 gram maize, and 50 gram

red kidney beans.

Preparation:

1 Switch on the Classic Multi Wonder

Chef Medium (position 3).

2 Sprinkle the filet mignon with pepper

and salt, and wrap in a rasher of bacon.

Push a cocktail stick through the roll.

3 Fry the filet mignon for about 10-15

minutes until they are done; turn them

to brown them on both sides.

4 Turn the thermostat to position 1 and

add the chicken bouillon. Fruit the

onion. Add together with the tomato

ketchup, tomato puree and the hot

chilli. Bring the bouillon to the boil, and

add the maize and the kidney beans.

5 Remove the filet mignon from the pan,

and serve with a spoonful of the

vegetables.

CHINESE NOODLES

Ingredients for 2 servings: 100 gram

noodles, 0,4 litre chicken bouillon, 1/8

Chinese cabbage, 1/8 bunch of fresh

coriander, pepper and salt.

Preparation:

1 Pour the chicken bouillon into the pan,

and switch on the Classic Multi Wonder

Chef Medium. Bring to the boil at

position 1, and sprinkle the noodles into

the bouillon.

2 Cut the Chinese cabbage into very thin

strips. Add once the noodles are almost

done. Chop the coriander finely, and stir

into the bouillon. If so required, add

pepper and salt to taste.

SPICY DRUMSTICKS

Ingredients for 2 servings: 4 drumsticks.

Marinade: 1 dl olive oil, 2 halved cloves of

garlic, 1 tablespoon of lemon juice, 1 dl of

cognac, 1/2 of a small sprig of thyme, 1/2

of a small sprig of rosemary, 1 leaf of fresh

sage, 1 leaf of fresh laurel, pepper and

salt, 50 grams of black olives and 50

grams of green olives.

Preparation:

1 Mix all the ingredients for the marinade,

and leave the drumsticks to marinate in

the mixture for 24 hours.

2 Remove the drumsticks from the

marinade, and pour the marinade into

the Classic Multi Wonder Chef

Medium.

3 Switch on the Classic Multi Wonder

Chef Medium (position 4), and fry the

drumsticks for about 20 minutes until

they are done.

4 Remove the drumsticks from the pan

and put them on hot plates. Add the

olives to the marinade, and heat

thoroughly. Pour a large serving spoon

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