Arend 305526 Manual Del Usuario página 40

Stewed peppers with quinoa
• Serves: 2
• Preparation time: 20 - 30 minutes
• Ingredients:
• 100 g Quinoa
• 4 peppers (red)
• 300 ml vegetable stock
• 120 g mushrooms
• 100 g grated parmesan
• Curry powder
• 1 teaspoon fennel (ground)
• 1 shallot
• 1 clove of garlic
• 1-2 tablespoons of sunflower oil/rapeseed oil/olive oil
First wash the quinoa thoroughly under cold water to flush out any bitter sub-
stances that may be present. Then, heat 300 ml of vegetable stock with the fennel
and allow the quinoa to cook in it for 10 minutes. Then remove the quinoa from
the stove and keep it aside for 10 more minutes. In the meantime, cut the pep-
pers below the stalk into circular pieces and detach them carefully with the core.
De-core the peppers completely. Also peel and chop the shallots and garlic. Then
slice the mushrooms and sauté them briefly with the curry powder, the shallot
and garlic pieces in a pan. Finally, mix the quinoa with the mushrooms and add
parmesan and fill the peppers with it. Place the peppers with a little oil for about
12 - 15 minutes at about 160°C in the Arendo multi-functional oven.
Homemade French fries/potato wedges
• Serves: 2
• Preparation time: 10 - 15 minutes
• Ingredients:
• 6 potatoes (or sweet potatoes)
• Paprika seasoning
• Salt
• 1-2 tablespoons of sunflower oil/rapeseed oil/olive oil
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