newcook Programmable pot Instruction Manual
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newcook Programmable pot Instruction Manual

newcook Programmable pot Instruction Manual

Programmable cooking pot
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RECIPE BOOK
Instruction Manual
Programmable pot

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  • Page 1 RECIPE BOOK Instruction Manual Programmable pot...
  • Page 2 Before cooking • Read the instructions in this manual carefully. Keep this manual for future reference. • Do not immerse in liquid any electrical part of the programmable pot. • It should not be used by children. • Don’t turn it on if it has any of its parts damaged. • The accessories should only be used in your programmable pot or they might suffer irreparable damage otherwise. • Don’t expose it to the sun. • Don’t use the programmable pot on or near heat sources such as ovens, stoves or ceramic hobs, it could be damaged. • Don’t use the programmable pot for functions different to cooking. • Stay away from the heating valve when it ejects the steam, it will be very hot, you can be injured. • Don’t fill more food than that specified by the maximum signal. TecHnicAL SPecificATionS • Capacity: 6 Liters • Effect pressurization, the food is cooked in its juice generating some more concentrated flavors. • Power: 1000W / 230V-50Hz • Incorporates 8 security systems. • Programmable and heat preservation: 24 hours • Low power consumption • Reheat function...
  • Page 3 feATureS Exhaust Valve Handle Safety valve Safety closure Safety inner Silicon Meter rack ring Inner Ladle Hot Wastewater plate tank Sensor Inner body Cable Upper ring Steel body Control panel Base...
  • Page 4 conTroL PAneL FRY/GRIDDLE: Press the button once and select the Griddle Menu without pressure, Ideal for FREIR/ PLANCHA soft cooking, such as tortillas... In the Griddle Menu, you can select the cooking time, but not select the type of pressure. To activate the Fry Menu, press the button twice, enter the food and oil according to the recipe. These menus are used with the top open. OVEN: select the oven without pressure menu for backed dishes, selectable cooking time. HORNO COOKING: select the cooking menu, select both the pressure and the cooking time. COCINA CHICKEN/MEAT: Preset menu for meat, select the pressure type depending on the dish: High POLLO/ CARNE Pressure for hard meats that need more cooking time and Low Pressure for tender meats that need less time. STEWED/SOUPS: Preset menu for casseroles (low pressure) and soups (high pressure), select GUISADOS SOPAS the type of pressure depending on the dish. LEGUMES: preset menu for legumes, select the type of pressure depending on the dish. It should LEGUMBRES be generally used in High Pressure. LUNCH TIME +: use this button to start the food programming function of food and to increase HORA DE COMER the cooking and/or programming time. HOT/CANCEL -: Use this button to start manual warm mode, to cancel at any time the cooking CALIENTE CANCELAR and to select less cooking or programming time. BAJA HIGH AND LOW PRESSURE: These buttons are used so that once the cooking menu is PRESIÓN selected, we can select the cooking mode, if we cook spoon dishes we will normally do it in high pressure, if on the contrary we cook stewed or dried dishes we will use low pressure.
  • Page 5 How To cook Cooking with your new programmable cooker is very simple, just enter the ingredients, set the cooker according to the recipe book and introduce lunchtime, then the programmable pot will have your meal prepared for you in the scheduled time. How to cook in your programmable pot: 1. Open the lid rotating it clockwise until it abuts. 2. Introduce all the ingredients within the inner cup and, if necessary, some of the accessories (as prescribed). 3. Then enter the cup with food inside the programmable pot (the programmable cooker will not cook unless the inner cup is in it). Then, replace the lid and rotate it counter-clockwise, just the opposite that in the previous until it stops. 4. We proceed to select the menu as the recipe book suggests. Once selected, we proceed to set the cooking time (reflected in the recipe book ), select the time with the button, which increases 1 by 1 the minutes of cooking HORA DE COMER from 1 to 180 and the button that decreases. We recommend you to follow the times marked in the recipe CALIENTE CANCELAR book and, if the result is not 100 % to your liking, change the time by increasing or decreasing the time marked by the recipe book to prepare the food according to your taste. If during these processes you are confused just press the cancel button and start again, A moving script appears on the screen, then press the cancel button CALIENTE CANCELAR and start again. 5. Once you select the cooking time, select the type of pressure...
  • Page 6 After selecting the menu, the cooking time and pressure (if necessary), the programmable pot will cook for you. The first stage of cooking is the automatic detection of food and heating because what you select is the actual cooking time. The programmable pot detects the amount of food you are cooking, so you should only set the time marked in the recipe regardless if it is for one or for 10 guests. During this process, the set time and a script in motion will appear on the screen, as this process is completed, the script will remain fixed while your programmable pot is cooking, the time left to finish will be displayed, discounting each minute originally scheduled for you. You will know that your programmable pot has finished cooking by its 3 beeps.From that point, the warm function will be automatically activated indefinitely and with it the light signal, so that the pot will keep the food warm until serving time. (ATTENTION, this menu will only be disconnected when you press the cancel button) To open the lid, the first step is to ensure there is no pressure inside (otherwise the programmable pot will not allow you to open the lid) moving the valve in the open position where all the steam within your programmable pot will be ejected. ProgrAmming THe PoT Program the programmable pot to have the freshly cooked food at a specific time: 1. Click the “LUNCH TIME” button , and select when you want to have your lunch. To select lunchtime, you must HORA DE COMER tell the programmable pot how many hours are left for serving the food, not the time you want to eat, it is important to indicate properly the time remaining to eat. Lunch Time is set in 10 minutes intervals. By pressing the button HORA DE COMER increases up to 24 hours.
  • Page 7 ProgrAmmABLe PoT Your programmable pot has one of the most non-stick surfaces, made of PTFE that generates incredible non-stick properties, this makes cleaning easier to the extent that the use of any type of pad or abrasive cleaning is not necessary to clean the cup, even dish washable. Along with the cup, the items that are in direct contact with the food should also be cleaned. These are the inner lid, the lid, the silicone ring and the exhaust valve. They should be cleaned with soap and water and using a sponge or, if necessary, a scouring pad. To remove the inner lid and the silicone ring, pull the small holder in the inner lid and remove easily the silicone ring in it, the important thing is to clean each time you use it, otherwise you can alter the taste or odor in the following meals to be cooked with your programmable pot. REMOVE FITTING EXHAUST Inner lid VALVES Remove the inner lid Silicon ring Inner lid holder Regarding the safety filter and the exhaust valve, it is important to keep them clean so they never obstruct the steam and so that you can open your pot when you want.
  • Page 8 BASic inSTrucTionS It is very important to keep clean your programmable pot when cooking so you do not forget to clean both the valves and the rubber to eliminate any traces of odors and flavors. Remember that your programmable cooking incorporates the food heating system indefinitely once it finishes cooking, and you must cancel it so that it does not follow up unnecessarily when the meal has just been served. Accessories • Measuring cup: It is incorporated as reference measure for recipe books, so when a recipe book refers to a measure, it is referring to the measuring cup. • Rack: A metal tray is included with your programmable pot used for baking and it should be used in the cased indicated in the recipe book. • Ladle: It is a tool specifically designed for your programmable pot, as a special feature it includes a non-corrosive material ideal for working on non-stick surfaces. It is important that you always use this accessory for cooking with your pot, or a wooden or silicone tool, never use abrasive or metal utensils on non-stick surfaces or your programmable pot will lose its properties. cooking Tips • Stew: It is advisable to introduce all the food and select Low Pressure, remember to put a little more water if you want a more liquid result, to get the right amount of water, keep in mind that barely any water is lost in the cooking system. time, we advise you about 35% less time than in the traditional way.

  • Page 10: Table Of Contents

    cooking TiPS Oriental chicken Boiled Baccalà alla Biscagliese Chickpea salad with anchovies SouPS Potatoes with riojana Fabadilla Pea cream with a ham crisp Cod in green sauce with clams meATS Aubergine purée Veal with peas Minced meat with cabbage Simple Cream Salt cod salad with olive oil Roast pork with pineapple Mashed potato Salmon fillets in peppers sauce Roast chicken Courgette Cream Hake with marinara Chicken fajitas “Fumet” Mussels with bordelaise Fillet with onions in Cava Fish Broth Clams Marinara Sautéed turkey with orange and mint Traditional Castille-style soup with an egg Cod with peas Fillet stuffed with spinach Onion soup Chard with potatoes Interiora of lamb with Brandy Vegetable soup Cod with raisins Ropa vieja Julienne-cut vegetable soup LegumeS Lonza with tomato sauce Noodle soup with clams...
  • Page 11 Garlic chicken rice DeSSerTS Roquefort pork fillets Black rice Creme caramel Pork fillets in mushroom sauce Band risotto Crème caramel with coffee Rice soup Pan de Calatrava fiSH Rice salad Fried banana with honey Stuffed hake Exotic risotto Sponge cake Shrimp with garlic Rice with loin and ribs Resolatte creamy Sole with potatoes Risotto with marinara Madeleine Fillets of sole Risotto 3 delights Curd Baked salmon Risotto with vegetables Turbot with mushrooms Natillas “En costra” rice (with a crust) Breaded hake Madeleine with chocolate chips Quick rice with calamari and shrimps Fried fish with tomato Sponge cake with coconut Rice with a fried egg Cake with berries vegeTABLeS Oven-baked rice Almond cake Caramelized onion Rice in broth with pork loin for children...

  • Page 12: Cooking Tips

    cooking TiPS • Before starting the cooking cycle, always stir the food so that it cooks correctly. This is essential to obtain good finished dishes. • Oven-baked, use the Oven Menu without the scales to obtain a crunch on finished dishes. We recommend you pre- heat the tray for a few minutes to improve the result. When using this menu you can use any type of container appropriate for ovens (not included). • Pre-heat the grill to obtain better results when doing recipes using the Grill Menu. The final dishes will be golden brown. In this case, to do fillets on the grill we recommend you sear on one side when the grill is hot and immediately turn it over and set the time indicated in the recipe. Pre-heat the oil for 1 minute when you have to sauté in the Grill Menu before adding the rest of the ingredients. Important: to cook using the Grill Menu with the lid off, it is necessary...

  • Page 13: Pea Cream With A Ham Crisp

    PEA CREAM WITH A HAM CRISP AUBERGINE PURÉE Servings: 4 Servings: 4 INGREDIENTS INGREDIENTS METHOD METHOD 100 ml simple broth (page Place in the Programmable Pan all the 100 ml olive oil Place all the ingredients in the ingredients except the ham and set the Programmable Pan, cover with water 3 aubergines cut in chunks Soup Menu at Low Pressure. and set Cook Menu at High Pressure 500 ml cream and peeled for 8 minutes. Set the broth aside. Set aside. 4 slices of serrano ham 1 garlic Water Beat all the ingredients and then add thinly cut Place the ham in the tray set Oven Salt and pepper to taste enough broth to obtain the desired Menu without scales for 5 minutes. 250 g peas texture. Serve all together. Salt and pepper SIMPLE CREAM MASHED POTATO...

  • Page 14: Courgette Cream

    COURGETTE CREAM FUMET Servings: 4 Servings: 4 INGREDIENTS METHOD INGREDIENTS METHOD 2 courgettes in chunks Place all the ingredients in the 4 shrimp heads Monkfish Place the oil and heads of shrimps Programmable Pan, except the cheese bones in the Pan and set Grill Menu for 2 1 leek in chunks triangles, add water to cover the food minutes and stir fry. Head of hake 1/4 measure oil and set Cook Menu at Low Pressure for Add the tomato, onion, garlic and mix. 1 onion in 4 chunks 2 cheese triangles 15 minutes. Remove all the ingredients, blend and 1 tomato in 4 chunks 1/4 Water Set aside the broth, add the cheese, strain. measure of oil Salt and pepper to taste beat all the ingredients and slowly add Add the rest of ingredients and place 2 garlic cloves 700 ml water the broth until you obtain the desired in the tray, add the water and set Cook Salt and pepper to taste texture.

  • Page 15: Onion Soup

    ONION SOUP VEGETABLE SOUP Servings: 4 Servings: 4 INGREDIENTS METHOD INGREDIENTS METHOD 40 gr butter Place the oil, onion and butter and 100 gr serrano ham chopped Place in the Programmable Pan all the stir-fry until soft using Grill Menu for 3 ingredients and set the Soup Menu at 100 gr Gruyère cheese, 2 turnips chopped minutes, stirring with a ladle. High Pressure. grated 1 potato chopped Then add the rest of the ingredients If you wish to prepare the dish in the 50 gr Mozzarella cheese 3 leeks chopped and set the Soup Menu at Low Pressure traditional way stir fry the chopped 100 ml olive oil 3 carrots chopped for 8 minutes. vegetables using the Grill Menu with 50 ml dry Sherry 1 chicken stock cube the lid off for 5 minutes. Simple broth, enough to Water to cover food Add the rest of the ingredients and cover food (page 16) select Soup Menu at Low Pressure for 3 onions cut in slices...

  • Page 16: Simple Broth

    SIMPLE BROTH GARLIC SOUP Servings: 4 Servings: 4 INGREDIENTS METHOD INGREDIENTS METHOD 1 chicken breast cut into Place in the Programmable Pan all the 1 tablespoon paprika Place in the Programmable Pan all ingredients and set Soup Menu at Low the ingredients, except the eggs and 50 ml olive oil Pressure for 45 minutes. Strain and set Soup Menu at Low Pressure for 8 1 ham bone, Water serve. minutes. 1 veal bone 4 garlic cloves sliced Once the time is over, add the eggs and 2 carrots 2 stock cubes set Soup Menu at Low Pressure for 3 1 radish 2 eggs minutes. 1 turnip Some slices of hard baguette If you wish to prepare this dish in the 1 celery stick bread traditional way, sauté the garlic and the 1 leek bread using the Grill Menu with the lid...

  • Page 17: Marmitako

    “MARMITAKO” (BONITO & POTATO STEW) “SANTAPOLERO” HOTPOT Servings: 4 Servings: 4 INGREDIENTS METHOD INGREDIENTS METHOD 1 kg potatoes Sauté the oil, onion and red pepper 500 gr mixed rock fish Set the Grill Menu for 3 minutes. using the Grill Menu with the lid off for Sauté the chilli, and chopped onion 500 gr tuna or bonito 150 ml olive oil 5 minutes, until golden brown. and garlic. Add the tomatoes, the salt, 20 ml olive oil 2 ripe tomatoes the peppers in chunks, the water and Cut the potatoes into dices and the fish 1 onion 3 dry chilli the fish and set Soup Menu at High into chunks. Add to the Programmable 6 sun-dried red peppers 1 red pepper Pressure for 25 minutes. Pan and set the Stew Menu at Low 1 onion Pressure. Strain this broth and leave it to settle. Parsley Saffron Depending on the sauté you do, and 5 peeled garlic cloves...
  • Page 18 ASIAN STYLE CHICKEN BASQUE-STYLE COD Servings: 4 Servings: 4 INGREDIENTS METHOD INGREDIENTS METHOD 50 ml olive oil Chop all the ingredients and place in 6 pieces of desalted cod Coat the cod in flour. Put the oil in the the Programmable Pan and set the Programmable Pan and set the Grill 150 gr onion 8 cooked prawns Stew Menu at Low Pressure for 30 Menu for 5 minutes with the lid off. Fry 200 gr Italian peppers Flour minutes. until golden on both sides. 40 gr clear honey Tomato Sauce To prepare this dish in the traditional Put on the plates a tablespoon of 100 gr toasted almonds Fine Alioli sauce way sauté the onion for 3 minutes tomato sauce, the cod and the peeled 800 gr chicken breast Olive oil using the Grill Menu, add the rest of prawns on top, cover with a thin layer 100 gr raisins the ingredients and stir. Set the Cook of alioil sauce.

  • Page 19: Veal With Peas

    VEAL WITH PEAS COD “ESQUEIXADA” WITH OLIVE OIL Servings: 4 Servings: 4 INGREDIENTS METHOD INGREDIENTS METHOD 600 gr veal in chunks Place all the ingredients in the 400 gr desalted cod Place the tomatoes in the Programmable Pan and set Meat Menu Programmable Pan and cover with 1/2 Kg peas 4 tomatoes at Low Pressure for 25 minutes. water, set Soup Menu for 2 minutes. 1 measure wine 1 purple onion If you wish to prepare this dish in the Peel and cut the tomato into dices. Cut 2 measures simple broth 1/2 green pepper traditional way, sauté the garlic, the the purple onion into dices. (page 16) Oil for dressing onion and the meat using the Grill Finish and presentation 1/4 measure oil 1 chopped garlic Menu with the lid off for 5 minutes, 1 Put on a plate the cod with the 1 onion chopped...

  • Page 20: Cod With Peas

    BORDEAUX STYLE MUSSELS CLAMS A LA MARINIÈRE Servings: 4 Servings: 4 INGREDIENTS METHOD INGREDIENTS METHOD 500 gr mussels Clean the mussels, and place in the 20 gr breadcrumbs Put the clams to soak in water and salt Programmable Pan with the white wine. for a while, to remove the sand. Rinse 2 tablespoons tomato sauce 1 Kg clams Set Cook Menu Low Pressure for 2 under the cold water tap. 1 tablespoon butter 1/2 measure olive oil minutes. Place all the ingredients in the 1/2 measure flour 500 gr chopped onion Discard the shells. Programmable Pan, set Cook Menu at 1 sweet onion very finely 2 garlic cloves sliced High Pressure for 8 minutes. Place the mussels in the Programmable chopped The juice of 1/2 lemon Pan, with the rest of the ingredients 1 teaspoon parsley chopped 1 measure white wine and stir.

  • Page 21: Chard With Potatoes

    CHARD WITH POTATOES BACCALÀ CON UVETTA Servings: 4 Servings: 4 INGREDIENTS METHOD INGREDIENTS METHOD 500 gr chard in chunks Place in the Programmable Pan the 5 fillets fresh cod Place in the Programmable Pan all the chard and sufficient water to cover the ingredients and set Cook Menu at Low 4 potatoes cut into thick 1 tablespoon paprika food. Set Cook Menu Low Pressure for Pressure for 6 minutes. slices 1 measure water 4 minutes. To prepare this dish in the traditional 1/2 measure oil 1 measure white wine Strain the chard and set the broth and way sauté the onions and garlic in Grill 1 tablespoon paprika 1 measure raisins the chard aside. Menu for 3 minutes. 3/4 measure vinegar 1 measure toasted almonds Put the tray into the Programmable Then place the rest of the ingredients The broth from the chard 2 sliced garlics Chopped Pan and select the Grill Menu for 10...

  • Page 22: Chickpeas Salad

    RED KIDNEY BEANS FROM GOYERRI STEW FOR LENT Servings: 4 Servings: 4 INGREDIENTS METHOD INGREDIENTS METHOD 500 gr red kidney beans 100 Leave the beans to soak in water the 300 gr chickpeas The pulses should be left to soak the gr fresh chorizo sausage previous evening. Strain. previous evening so that they take 250 frozen spinach in the water bit by bit. Strain before 100 gr blood sausage Place in the Programmable Pan all the 1 tablespoon sweet paprika using. ingredients and set the Pulse Menu at 100 gr fresh fat 250 gr cod, crumbled High Pressure. Place all the ingredients in the 1 small onion chopped 700 ml water Programmable Pan, set Pulse Menu at You can also prepare this dish in 1 garlic clove sliced 1 bay leaf High Pressure.

  • Page 23: Lentils

    LENTILS LENTIL PURÉE FOR CHILDREN Servings: 4 Servings: 4 INGREDIENTS METHOD INGREDIENTS METHOD 400 gr lentils Place all the ingredients in the 400 gr lentils Place all the ingredients in the Programmable Pan, set Pulse Menu at Programmable Pan, set Pulse Menu at 1 tablespoon paprika 1 tablespoon paprika Low Pressure for 20 minutes. Low Pressure for 20 minutes. Beat and 1/4 measure olive oil 1/4 measure olive oil mash. If you wish to prepare this dish in a 1 onion chopped 1 onion chopped more elaborate way, chop and sauté 2-3 garlic cloves sliced 2-3 garlic cloves sliced the onion and garlic using the Grill 1 chorizo sausage in slices 1 chorizo sausage in slices Menu for 5 minutes. 1 carrot sliced 1 carrot sliced Add the rest of the ingredients and set 1/2 potato 1/2 potato the Pulse Menu at Low Pressure for 20 Water...

  • Page 24: Chickpeas With Spinach

    CHICKPEAS WITH SPINACH PINTO BEANS Servings: 4 Servings: 4 INGREDIENTS METHOD INGREDIENTS METHOD 500 gr chickpeas The pulses should be left to soak the 1/2 Kg pinto beans The pulses should be left to soak the previous evening so that they take previous evening so that they take 500 gr fresh spinach 1 rack of pork ribs, cut into in the water bit by bit. Strain before in the water bit by bit. Strain before chunks 1 onion chopped using. using. 1/2 chorizo sausage in 1 tomato chopped Place in the Programmable Pan all the Place in the Programmable Pan all the chunks 1 tablespoon paprika ingredients, and set Pulse Menu at ingredients, and cover with water. Set 1 onion chopped 1/4 measure olive oil High Pressure. the Pulse Menu at High Pressure. 2 garlic cloves sliced 2-3 garlic cloves If you wish to prepare this dish in the 1/4 measure oil...

  • Page 25: Fabadilla

    “COCIDO” TRADITIONAL STEW” CHICKPEA AND ANCHOVY SALAD Servings: 4 Servings: 4 INGREDIENTS METHOD INGREDIENTS METHOD 250 gr chickpeas Leave the pulses soaking in water the 1/4 kg chickpeas The pulses should be left to soak the previous evening so that they take previous evening so that they take 2 chicken thighs 150 gr black olives in the water bit by bit. Strain before in the water bit by bit. Strain before 200 gr veal 1 onion chopped using. using. 1 piece of fat 5 radishes Place in the Programmable Pan all the Place the chickpeas with water in the 1 bone with marrow 125 gr bonito in oil or ingredients and set Pulse Menu at High Programmable Pan, set Pulse Menu at pickled 2 carrots Pressure for 45 minutes. High Pressure.

  • Page 26: Minced Meat With Cabbage

    MINCED MEAT WITH CABBAGE ROAST PORK WITH PINEAPPLE Servings: 4 Servings: 4 INGREDIENTS METHOD INGREDIENTS METHOD 1/2 Kg minced chicken and Place in the Programmable Pan the 20 gr corn flour Set the Grill Menu for 2 minutes. turkey meat oil, meat, tomato and the garlics and 500 gr pork tenderloin Tie the pork tenderloin with cord, set Grill Menu for 5 minutes and 300 gr crushed tomato season and sear on both sides in the 80 gr pineapple in chunks 1 sauté. Once soft, add the cabbage, Programmable Pan. 1 cabbage chopped pinch of salt and paprika and season; mix well and Meanwhile beat the rest of the 3 garlic cloves sliced 1 tablespoon mustard set Cook Menu Low Pressure for 8 ingredients to obtain the sauce. Add 1/2 measure oil 1 tablespoon lard minutes.
  • Page 27 VEAL SIRLOIN STEAK WITH ONIONS IN SPANISH CAVA Servings: 4 INGREDIENTS METHOD 4 veal sirloin steaks Season the steaks with salt and pepper. Set the Grill Menu for 2 minutes and sear the steaks on both sides. Set aside. 8 onions Cut the onions into very fine rings and stir fry in butter and oil using the Grill Menu 1 tablespoon mustard with the lid off for 4 minutes. Pour the cava and brandy on top, add the mustard 25 gr butter and the ground stock cube. Set Cook Menu at Low Pressure for 5 minutes. 1/4 litres Spanish cava Add the steaks that were set aside and set Cook Menu at Low Pressure for 3 100 ml brandy minutes. 1 beef stock cube STIR-FRIED TURKEY WITH ORANGE AND MINT Servings: 4 INGREDIENTS METHOD 1 tablespoon butter Cut the breasts into chunks and season with freshly ground salt and pepper. Place the meat on a bowl and pour the teriyaki sauce and olive oil on top. 80 ml olive oil Grease well and pour over a mix of the orange and lemon juice. Stir, put on a lid 120 ml teriyaki sauce and leave to marinade for half an hour. Set the Grill Menu with the lid off for 10...
  • Page 28 SIRLOIN STEAK FILLED WITH SPINACH Servings: 2 INGREDIENTS METHOD 1 pork sirloin Place the spinach and water in the Programmable Pan using Cook Menu Low Pressure for 4 minutes. 50 gr raisins Strain well and carve. 50 gr pine nuts Put the oil in the Pan using Grill Menu with the lid off for 10 minutes. When the oil 400 gr spinach is hot sear the meat on both sides and set aside. Place the chopped garlic, add the 1 sheet of fresh puff pastry dough spinach, raisins and pine nuts. Add salt and pepper. 1 egg Cut the meat in half (on the long side), flatten it out, fill it with the spinach and roll 1 garlic clove it up. Oil, salt and pepper Open up the pastry; place the stuffed meat on top and wrap it, taking care at the edges. Brush the top with beaten egg; make various holes with a fork. Set Oven Menu for 15 minutes. Once the time is over, turn it over and set for a further 15 minutes. Remember to block the scales on the Programmable Pan to obtain the best result with the puff pastry. Be careful, don’t forget to put the scales on again when you finish. LAMB SWEETBREAD WITH BRANDY “LEFT OVERS” DISH Servings: 4 Servings: 4 INGREDIENTS METHOD...

  • Page 29: Mexican Veal Fajitas

    PORK LOIN WITH TOMATOES MEXICAN VEAL FAJITAS Servings: 4 Servings: 4 INGREDIENTS METHOD INGREDIENTS METHOD 1/2 Kg pork loin in chunks Set the Programmable Pan to Grill 400 gr veal in strips Place the oil in the tray, set Grill Menu 250 gr crushed tomatoes Menu for 5 minute with the lid off, and for 10 minutes. When hot, add all of 1 red pepper in strips add oil, peppers, pork and then stir fry. the ingredients, except the veal and 250 gr fried tomato 1 yellow pepper in strips stir fry. Add the tomato, stock cube and the 1 stock cube 1 big onion in strips garlic, season with salt and pepper and When soft, add the meat and the salt. 2 Italian peppers in chunks 1/2 measure oil, Powder for stir. Set Cook Menu at Low Pressure for Stir until the meat is cooked, add the 4 garlic cloves chopped fajitas 8 minutes. powder and mix.

  • Page 30: Chicken Breast Fillets With Soy Sauce

    CHICKEN BREAST FILLETS WITH SOY SAUCE TURKEY IN ONION SAUCE Servings: 4 Servings: 4 INGREDIENTS METHOD INGREDIENTS METHOD 4 chicken breast fillets Place all the ingredients, except the soy 1 kg turkey in pieces Sauté the onion, garlic and turkey using sauce, in the Programmable Pan and the Grill Menu with the lid off for 4 2 Italian peppers in chunks 4 big onions, sliced set Grill Menu for 7 minutes. minutes. 1/4 measure oil 3 garlic cloves, sliced Leave on Heat mode and open the lid. Add the rest of the ingredients and 1/2 measure soy sauce 1 bay leaf Add the soy sauce, stir and serve. set Cook Menu at Low Pressure for 15 Salt 1 stock cube minutes. Pepper 1/2 measure wine Nutmeg Salt and pepper to taste 1/4 ml olive oil...

  • Page 31: Chicken With Tomato

    VEAL SIRLOIN STEAK WITH PEPPER SAUCE CHICKEN WITH TOMATOES Servings: 4 Servings: 4 INGREDIENTS METHOD INGREDIENTS METHOD 4 veal sirloin steaks Set the Grill Menu for 3 minutes, add 500 gr chicken (small Sauté the onion for 3 minutes using the oil, sear the steaks and add the chunks) the Grill Menu, add the rest of the 200 gr mushrooms mushrooms. Stir. ingredients and stir. 1 small onion 10 gr sea salt Add the rest of the ingredients and Set Cook Menu at Low Pressure for 25 600 gr crushed tomato 40 gr green pepper set Cook Menu at Low Pressure for 7 minutes. 1/2 measure olive oil 20 gr cornflour (optional) minutes. 1 stock cube 200 ml cream 1/2 measure sugar 10 ml white wine 10 ml water...
  • Page 32 PORK SIRLOIN WITH WILD MUSHROOM SAUCE PORK SIRLOIN IN ROQUEFORT CHEESE Servings: 4 Servings: 4 INGREDIENTS METHOD INGREDIENTS METHOD 2 pork sirloins Set the Grill Menu for 5 minutes, add 2 pork sirloins in two halves Set the Grill Menu for 5 minutes, add the oil, and sear the sirloins on both the oil and sear the sirloins on both 50 gr Roquefort cheese 10 ml red wine sides. Set aside. sides. 500 ml cream Salt and pepper Place the rest of the ingredients in Add the rest of the ingredients, mix it 40 ml white wine For the sauce all together and set the Cook Menu at the Pan and set Stew Menu at Low 300 gr seasonal wild 40 ml olive oil Low Pressure for 10 minutes. Pressure for 15 minutes.

  • Page 33: Stuffed Hake

    STUFFED HAKE Servings: 4 INGREDIENTS METHOD For the base For the sauce Peel the shrimps and set aside the meat for the stuffing and the heads for the sauce. 1/2 kg hake in four pieces 150 gr onions For the stuffing: sauté the onion, garlics and chopped mushrooms in the oil using the Grill 3 “piquillo” peppers 150 gr natural crushed Menu with the lid off for 5 minutes. When the onion is transparent add the shrimp meat, tomatoes season and stir fry. Grind it all and set aside. Cling-film 100 ml olive oil Aluminium paper For the base: Cut a big rectangle of cling-film and paste with oil. Flatten out the fish so 50 ml brandy that it is as thin as possible and season. Place on the film a layer of fish, place on top 150 ml white wine strips of peppers and then a layer of stuffing. Then cover again with peppers. Place on For the stuffing top the other half of the hake. 200 ml water 250 gr shrimps 3 or 4 heads of shrimps Make a parcel so that it is very tight. Remove the cling film and wrap in aluminium paper.

  • Page 34: Sole With Potatoes

    SOLE WITH POTATOES FILLETS OF SOLE WITH CIDER Servings: 4 Servings: 4 INGREDIENTS METHOD INGREDIENTS METHOD 4 fillets of sole Place the rack in the Programmable 3 sweet onions in slices Place all the ingredients in the Pan’s tray, and add all the ingredients: Programmable Pan (in the order 4 small potatoes cut into 4 fillets of sole onions, potatoes, sole, and salt and mentioned), and set Cook Menu at Low slices (Salt and pepper) pepper, the peas and the shrimps. Pressure for 7 minutes. 200 gr frozen peas 100 gr butter at room Add the oil, water and wine. Set Cook If you wish to prepare this dish in a 1 onion cut into rings temperature Menu at Low Pressure for 8 minutes. more elaborate way, sauté the onion Frozen shrimps 100 ml cream with the butter using the Grill Menu for 1/2 measure olive oil 1/2 bottle of cider...

  • Page 35: Fried Fish With Tomato

    FRIED HAKE Servings: 4 INGREDIENTS METHOD 1/2 Kg hake without bones and in dices Pour the oil in the tray and set Fry Menu for 30 minutes. Coat the hake in flour. 200 gr flour When the oil is hot, add the hake to the tray in batches and stir with the ladle until cooked and golden brown. Salt and pepper Leave to drain off on kitchen paper, add salt and serve. FRIED FISH WITH TOMATO Servings: 4 INGREDIENTS METHOD 1/2 Kg frying fish Crush the garlics and blend with the tomato. Set aside. 300 gr fried tomato Set the Grill Menu for 5 minutes. Pour the oil in the tray of the Pan, season the fish and fry in batches. Stir with the ladle until cooked and golden brown. 2 garlic cloves Add the tomato sauce which had been set aside and set Grill Menu for 2 minutes. Salt and pepper 3/4 measure olive oil...
  • Page 36 ONION CONFIT CARMELIZED PEPPERS Servings: 10 Servings: 2 INGREDIENTS METHOD INGREDIENTS METHOD 500 gr onion julienne-cut Place in the Programmable Pan the 2 red peppers Cut the peppers into small strips. onion and set Grill Menu for 5 minutes. 90 ml olive oil 200 gr sugar Place the peppers and the rest of the Leave the lid slightly open and stir ingredients in the Programmable Pan, 2 spoonful brown sugar 200 ml water continuously so that it does not stick. and set the Cook Menu at Low Pressure 50 gr raisins 100 ml apple vinegar When transparent, add 2 tablespoons for 35 minutes. Leave to cool before 2 tablespoons Modena of brown sugar and mix well. Then add serving. vinegar the Modena vinegar and the raisins and Salt continue to stir until it thickens. To make this recipe, it is very important to leave the lid slightly covering the Pan and to stir continuously.

  • Page 37: Escalivada

    ILUMINADA’S ARTICHOKES AUBERGINE SANDWICH FILLED WITH CHEESE AND TURKEY Servings: 2 Servings: 6 INGREDIENTS METHOD INGREDIENTS METHOD 2 aubergines Cut the aubergines into slices. Leave 1 kg clean artichokes Place in the Programmable Pan all the aubergine slices to soak in water the ingredients, except the eggs: 8 slices of cheese 120 ml white wine and salt for 5 minutes. Drain. the artichokes, wine, water, oil and 8 slices of turkey 50 ml water breadcrumbs. Stir with the ladle and Make the sandwiches: place the Salt 1/2 measure olive oil set Cook Menu at Low Pressure for 7 aubergine slice and on top a slice of Olive oil 40 gr breadcrumbs minutes. Serve with the eggs cut into turkey, two slices of cheese, another 2 boiled eggs cut into two 4 pieces.
  • Page 38 “BROKEN” EGGS WITH SURIMI POTATO SCRAMBLE Servings: 4 Servings: 4 INGREDIENTS METHOD INGREDIENTS METHOD 400 gr imitation elvers or Peel the potatoes, cut into thick slices 100 ml olive oil Place in the Programmable Pan all the surimi - like for a Spanish omelette. Heat the ingredients, except the eggs and the 100 ml water oil using the Grill Menu with the lid ham, season and stir. Set Cook Menu at 4 medium sized potatoes 600 gr peeled potatoes cut off and sauté the potatoes with the Low Pressure for 6 minutes. 2 garlics into slices garlic cloves for 5 minutes. Remove the Leave the Heat mode on, open the Pan 2 eggs 100 gr chopped onion, potatoes and set aside. and add the beaten egg (with a pinch 1 pinch of chilli pepper or 4 eggs Then fry the eggs in the tray. Remove of salt) and the ham, they will set up cayenne 4 slices of serrano ham and place on top of the potatoes.

  • Page 39: Potato Omelette

    SPANISH POTATO OMELETTE SPANISH POTATO AND ONION OMELETTE Servings: 4 Servings: 4 INGREDIENTS METHOD INGREDIENTS METHOD 400 gr potatoes for frying Cut the potatoes. Set the 400 gr potatoes for frying Cut the potatoes and chop the onion. Programmable Pan to Grill Menu for Set Grill Menu for 5 minutes with the 5 eggs 200 gr onion 5 minutes with the lid off and fry the lid off and fry the potatoes with the 200 ml olive oil 6 eggs potatoes with the oil and salt. Stir until onion, oil and salt. Stir until it is to your Salt 200 ml olive oil to your liking. liking. Salt Cancel the Menu. Cancel the Menu. Remove the potatoes and mix with the Remove the potatoes and the onions beaten eggs in a bowl. and mix with the beaten eggs in a bowl.
  • Page 40 FIDEUÁ (NOODLES) LUMACONI WITH VEGETABLES AND SOY Servings: 4 Servings: 3 INGREDIENTS METHOD INGREDIENTS METHOD 200 gr peeled shrimps Set the Grill Menu for 5 minutes, add 300 gr pasta (lumaconi) Place the lumaconi in the the oil to the Programmable Pan and Programmable Pan and select 150 gr clams cleaned with 1 carrot sliced sauté the garlic, tuna and calamari water and salt to remove the Cook Menu at Low Pressure for 5 1 purple onion sliced rings. Then add the tomatoes, shrimps, sand. minutes. Drain off the pasta and set 1 celery stick sliced clams, the noodles, the chopped chilli, aside. 100 gr crushed tomato 1 courgette sliced salt and colourant. Stir. Set the Programmable Pan to Grill 400 gr “fideuá” noodles 30 ml olive oil Add the fumet and set Cook Menu at Menu for 5 minutes with the lid off and 100 gr calamari rings Pepper...
  • Page 41 MACARRONI WITH CHORIZO SAUSAGE AND EGG PASTA SALAD Servings: 4 Servings: 4 INGREDIENTS METHOD INGREDIENTS METHOD 400 gr macaroni Set the Grill Menu for 5 minutes 400 gr fusilli Place the fusilli in the Programmable with the lid off and place in the Pan and enough water to cover and 200 gr chorizo sausage in 3 tins of tuna, drained Programmable Pan the oil and the set the Cook Menu Low Pressure for dices 2 eggs 200 gr ham in dices chorizo. Stir fry for 1 minute. 4 minutes. Remove and place in a 30 ml oil 200 gr Emmental cheese in colander to run it all under the cold Then add the macaroni, salt and Salt dices water tap. Drain off well. enough water to cover. Set Cook Menu Water 1 tin corn at Low Pressure for 4 minutes.
  • Page 42 FISH SOUP WITH NOODLES NOODLE SOUP Servings: 3 Servings: 2 INGREDIENTS METHOD INGREDIENTS METHOD 200 gr extra fine noodles Place all the ingredients in the 200 gr extra fine noodles Place all the ingredients in the Programmable Pan, select Soup Menu Programmable Pan, select Soup Menu 1.5 l fish broth (page 14) 1.5 l simple broth (page 16) at Low Pressure for 1 minute. at Low Pressure for 1 minute. NOTE: if you wish to obtain a thicker NOTE: if you wish to obtain a thicker or thinner soup, change the quantity of or thinner soup, change the quantity of broth to your preference.

  • Page 43: Black Rice

    BLACK RICE Servings: 4 INGREDIENTS METHOD 350 gr “bomba” rice Set the Grill Menu for 2 minutes with the lid off and add the oil. When it is hot add the garlics and the calamari. Sauté for 2 minutes stirring continuously. Then add the crushed Fumet (see recipe on page 15) tomato and sauté for 1 minute. 350 gr calamari clean and in strips Add the rice, the sachet of ink and the fumet and stir well. Set Cook Menu at Low 1 measure crushed tomato Pressure for 7 minutes. 120 ml olive oil 3 garlic cloves NOTE: use 1.5 measures of liquid for 1 measure of rice 1 sachet of calamari ink RICE “A BANDA” (SERVED WITH ALIOLI SAUCE) Servings: 4 INGREDIENTS METHOD 350 gr “bomba” rice Set the Grill Menu for 2 minutes with the lid off and add the oil. When it is hot add the peppers, garlics and the fish. Sauté for 1 minute, stirring continuously. Remove the...

  • Page 44: Rice Salad

    RICE WITH SHRIMPS RICE SALAD Servings: 4 Servings: 4 INGREDIENTS METHOD INGREDIENTS METHOD 350 gr rice Place all the ingredients in the 300 gr “bomba” rice Place in a dish the mushrooms with the Programmable Pan and set Cook Menu lemon juice and set aside. Fish broth (page 14) 100 gr chopped walnuts at Low Pressure for 6 minutes. Place in the Programmable Pan the 200 gr peeled shrimps 10 mushrooms washed and To prepare this recipe in the traditional rice, with the water (1 measure rice + sliced 1/4 measure olive oil way, sauté the garlics with a bit of oil 1.5 measures water), set Cook Menu 1 tin drained corn 3 garlics using the Grill Menu for 2 minutes. Low Pressure for 7 minutes. 2 miniature lettuces from Colourant Salt Add the rice and the broth and set Once the time is over, run it under the Tudela, shredded Cook Menu at Low Pressure for 6 cold water tap and drain.

  • Page 45: Rice With Loin And Ribs

    RICE WITH PORK LOIN AND RIBS RICE A LA MARINIÈRE Servings: 4 Servings: 4 INGREDIENTS METHOD INGREDIENTS METHOD 350 gr “bomba” rice Set the Grill Menu for 5 minutes. Place 350 gr “bomba” rice Set the Grill Menu for 5 minutes. the oil, garlics and the peppers in Add the oil, the garlics, artichokes, 150 gr pork loin chopped 2 artichokes clean and the Programmable Pan. Stir fry for 1 the peppers and all the fish into the chopped 150 gr ribs chopped minute. Programmable Pan. Stir fry for 2 4-5 gr spring baby garlics 4 strips of red pepper minutes. Then add the meat and sauté until chopped 1 tomato grated golden brown. Add the tomatoes, rice, Remove the shrimps, langoustines and 3 strips of red pepper Simple broth (page 16) chilli and saffron.

  • Page 46: En Costra" Rice (With A Crust)

    RICE AND VEGETABLES IN A BROTH “EN COSTRA” RICE (WITH A CRUST) Servings: 4 Servings: 4 INGREDIENTS METHOD INGREDIENTS METHOD 200 gr fresh green beans Set the Grill Menu for 5 minutes with 350 gr “bomba” rice Set the Grill Menu for 5 minutes, add chopped the lid off and sauté the vegetables. the oil, garlic, meat, sausage and stir 200 gr pork ribs fry until golden brown. 4 clean and chopped fresh Add the rice and the broth (2.5 2 cured meat sausages artichokes measure of broth for every one of rice) Then add the rice, chilli, saffron and 1 onion blood sausage the saffron and salt to taste. Set Cook salt and mix all together well. Add the 50 gr fresh peas 100 gr chicken in pieces Menu at Low Pressure for 7 minutes.

  • Page 47: Rice With A Fried Egg

    RICE WITH A FRIED EGG OVEN-BAKED RICE Servings: 4 Servings: 3 INGREDIENTS METHOD INGREDIENTS METHOD 300 gr “bomba” rice Place in the Programmable Pan the 250 gr “bomba” rice Place all the ingredients in the tray and rice, 10 ml oil, garlic, salt and water set Oven Menu for 7 minutes. 10 ml olive oil, Left-overs from “cocido” (1 measure water for each measure of (meat, chickpeas...) 200 gr fried tomato rice), set Cook Menu Low Pressure for 1 tablespoon paprika 4 garlic cloves 4 minutes. Remove and Broth from “Cocido” 1/4 measure oil set aside. 1 blood sausage in slices 1/4 4 eggs (one per person) Then set the Grill Menu for 2 minutes, measure oil Salt pour in the 1/4 measure oil and make the fried eggs. Serve the rice along with the fried egg.

  • Page 48: Fried Artichokes

    FRIED ARTICHOKES ONION RINGS Servings: 4 Servings: 4 INGREDIENTS METHOD INGREDIENTS METHOD 10 artichokes Peel and chop the artichokes in 2 onions Pour the oil into the tray set the Fry wedges. Add salt to taste and set aside. Menu for 20 minutes. Whilst the oil 3 beaten eggs 1 packet of breadcrumbs is heating up, peel and cut the onions Pour the oil into the tray and set the 4 tablespoons of flour for 4 eggs into rings. Fry Menu for 20 minutes. tempura Salt Add salt to taste and set aside. Make a tempura with the water and the Cold water flour. When done, coat the artichokes Beat the eggs, coat the onion rings Olive oil and add to the tray with the hot oil. Stir with the egg and then coat in Salt with the ladle. breadcrumbs. When golden, to your liking, remove Place the battered onions into the and leave to drain off on kitchen paper, tray. Stir with the ladle. When golden...

  • Page 49: Calamari Fried In Batter

    CALAMARI FRIED IN BATTER HAMBURGER STEAK Servings: 4 Servings: 4 INGREDIENTS METHOD INGREDIENTS METHOD 500 gr calamari rings Pour the oil in the tray and set Fry 1 Kg. minced pork meat Put the minced meat in a bowl and add Menu for 30 minutes. Beat the eggs the parsley, salt, lemon juice and half of 4 tablespoons flour 250 gr breadcrumbs and coat the calamari with the egg and the breadcrumbs. Blend all together to 3 eggs 2 small glasses of lemon then with the flour. Add salt to taste. obtain an even mixture. Leave to settle juice Chopped parsley for 30 minutes. Pour the oil in the tray Place the calamari in the tray with the Salt Salt and set Fry Menu for 30 minutes. hot oil. Stir with the ladle. 2 eggs Take the mixture and make a sort of When they are golden, to your liking, Olive oil thin hamburger, coat in beaten egg and remove and leave to drain off on breadcrumbs and place into the hot oil kitchen paper.

  • Page 50: Fried Shrimps

    FRIED SHRIMPS FRENCH FRIES Servings: 6 Servings: 4 INGREDIENTS METHOD INGREDIENTS METHOD 1/2 kg peeled shrimps Pour enough oil in the tray and set Fry 3 medium sized potatoes Pour the oil in the tray and set Fry Menu for 30 minutes. Menu for 40 minutes. 3 eggs Salt Whilst the oil is heating up, beat the Peel and chop the potatoes and set 4 heaped tablespoons flour eggs with a pinch of salt and ground aside. Ground black pepper black pepper. When the oil is hot, add the potatoes Salt Coat the shrimps with egg and flour until they are golden brown, to your and place the shrimps in the tray. Stir liking. with the ladle until they are golden Leave to drain off on kitchen paper, brown. add salt and serve. Leave to drain off on kitchen paper and serve. VEGETABLES IN TEMPURA BREADED CHICKEN BREASTS Servings: 4 Servings: 4...

  • Page 51: Vegetable Pie

    VEGETABLE PIE FRENCH QUICHE Servings: 2 Servings: 4 INGREDIENTS METHOD INGREDIENTS METHOD 500 gr boiled vegetable mix, Beat the eggs in a bowl, Fresh shortbread pastry Beat in a bowl the milk, eggs salt and 4 eggs pepper. Set aside. Add the milk and then the vegetables. 150 gr smoked bacon in 100 gr Gruyère cheese, Season and mix all together well. dices Place the baking paper in tray and grated cover the bottom with the shortbread Place the baking paper in the tray and 150 gr serrano ham in dices pastry and add the ham, bacon and the 60 ml evaporated milk Salt pour the mixture inside. 3 eggs beaten mixture. Put the cheese on top and pepper Add the grated cheese on top and 250 ml evaporated milk and two dabs of butter. Set Oven Menu Baking paper set Cook Menu at Low Pressure for 8 200 gr Emmental cheese, for 15-20 minutes.

  • Page 52: "Coca Dóli I Sal

    “COCA DÓLI I SAL” GARLIC BREADS Servings: 4 Servings: 4 INGREDIENTS METHOD INGREDIENTS METHOD 290 gr flour Knead all the ingredients. Give it a 280/300 ml water (with 300 Mix the water, salt, sugar and oil. Add round shape. the dough with be harder to the flour and yeast and knead. Leave 100 ml milk handle but the inside will be to settle for 20 minutes. Place the Place the baking paper in the tray. 50 ml beer more spongy) flour on the table and knead. Make the Place the dough and set the Oven 50 ml olive oil bread roll shapes. Menu for 25 minutes. 500 gr flour 1/2 cube of bread yeast For the filling, beat the ingredients. 20 gr salt Salt With the help of kitchen plastic bottles, 20 ml olive oil Baking paper fill each bread.

  • Page 53: Creme Caramel

    CRÈME CARAMEL COFFEE CRÈME CARAMEL Servings: 6 Servings: 4 INGREDIENTS METHOD INGREDIENTS METHOD 4 eggs Put the liquid caramel in the mould. 1/2 l. cream Put the liquid caramel in the mould. Beat the eggs, sugar and milk together 150 gr sugar Sachet of “Royal” crème Beat the cream, the “Royal” crème well. caramel (for 4 portions) caramel sachet and coffee together 500 ml milk Pour the mixture into the mould with well. Pour the mixture into the mould 2 tablespoons instant coffee Liquid caramel Water the caramel. with the caramel. Liquid caramel Place the rack into the tray and put the Place the rack into the tray and put the Water * Crème caramel mould, oven- mould with the mix on top. Put water mould with the mix on top. Put water proof...

  • Page 54: Curd

    CAKE CREAMY RICE PUDDING Servings: 6 Servings: 8 INGREDIENTS METHOD INGREDIENTS METHOD 1 yoghurt or 150 ml milk Grate the lemon and set aside. 200 gr rice Place all the ingredients except the sugar into the tray and stir with the 100 ml olive oil Mix the flour with the dry baking 200 gr sugar ladle. Set Cook Menu at Low Pressure powder and set aside. 250 gr flour 5 measures water for 9 minutes. Beat the egg yolks, add the oil, sugar 250 gr sugar 600 ml full fat milk, hot Cancel the Menu. and a pinch of salt. Add the yoghurt, 3 eggs 1 pinch of salt the flour and baking powder mixture Add the sugar and stir. Leave to settle. 1 pinch of salt 1 thick peel of a lemon and the lemon peel. 1 sachet of “Royal” baking 1 cinnamon stick Beat the egg whites and add to the mix powder folding in carefully.
  • Page 55 SPANISH STYLE CUSTARD CHOCOLATE CHIP CUPCAKES Servings: 4 Servings: 4 INGREDIENTS METHOD INGREDIENTS METHOD 15 gr corn flour 160 gr sugar Beat all the ingredients, except the 2 eggs Beat all the ingredients together well, Cinnamon stick cinnamon stick and cinnamon powder, except the chocolate chips. 4 measures flour together. Cinnamon in powder Place the moulds into the 2 measures sugar Pour the mixture into the mould. Programmable Pan’s tray, fill the 500 ml milk 2 measures milk moulds with the mixture up to the Place the rack into the tray, put the 4 egg yolks 1 measure olive oil middle. mould with the mixture on top and add 1 lemon yoghurt the cinnamon stick. Pour water into Add as many chocolate chips to each * Oven-proof mould 2 baking powder sachets, the tray until it covers half the height cupcake as you like. Set the Oven...

  • Page 56: Almond Cake

    ALMOND CAKE Servings: 6 METHOD INGREDIENTS 1 yoghurt or 150 ml milk Mix the flour with the dry baking powder and set aside. 100 ml olive oil Beat the egg yolks, add the oil, sugar and a pinch of salt. Add the yoghurt, almonds and the flour and baking powder mixture. 250 gr flour Beat the egg whites and add to the mix folding in carefully. 250 gr sugar Place the baking paper in the tray and pour the mixture on top. Set the Oven Menu for 45 100 gr ground almonds minutes. 3 eggs Leave to cool and decorate with icing sugar. 1 pinch of salt 1 sachet “Royal” baking powder Icing sugar for decoration Baking paper CHOCOLATE CAKE Servings: 6 METHOD INGREDIENTS 1 yoghurt or 150 ml milk 100 ml olive oil Mix the flour with the dry baking powder and set aside. 250 gr flour Beat the egg yolks, add the oil, sugar and a pinch of salt. Add the yoghurt, cocoa and the flour and baking powder mixture. 250 gr sugar Beat the egg whites and add to the mix folding in carefully. 100 gr cocoa powder Place the baking paper in the tray and pour the mixture on top. Set the Oven Menu for 45 3 eggs minutes. 1 pinch of salt 1 gr sachet “Royal” baking powder Baking paper...

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