Chef-o-Matic VHGMNCIND0012 Manual De Instrucciones página 4

1 1-L round mould
Preparation:
1. Put the eggs, milk, cooking cream, salt and pep-
per in a bowl. Mix with a mixer and add the grated
cheese and chopped ham.
2. Line the mould with the shortcrust pastry and en-
sure that the pastry on the surrounding edge is three
centimetres high.
3. Set the timer to 70 minutes and the temperature
to 240°C.
4. Pour the mixture into the mould and close the lid.
5. Remove the quiche from the mould when it has
cooled.
13. Curry Tortellini (4 servings)
250 g tortellini stuffed with ricotta
1 green pepper
3 medium onions
Curry powder
1.5 glass cooking cream with 20% fat
3 glasses water
Salt
Preparation:
1. Slice the onions in julienne strips and dice the
green pepper.
2. Pour the water, cooking cream, onions, green
pepper and tortellini into the pot. Finally, add salt and
curry powder to taste.
3. Set the timer to 30 minutes and the temperature
to 240°C and stir occasionally.
4. Serve.
14. Pork Loin with Beer (2 servings)
4 fillets
100 g sliced mushrooms
1 glass beer
1 onion
Corn flour
Oil, salt and pepper
Preparation:
1. Set the timer to 30 minutes and the temperature
to 200°C.
2. Pour a little oil into the pot and sauté the onion
and mushrooms. Stir occasionally.
3. After 15 minutes, add a teaspoon of corn flour
diluted in beer. Stir until the sauce thickens. Then salt
and pepper the pork fillets and add them to the pot
with the rest of the beer.
4. Serve.
15. Meatballs with Tomato Sauce (4 ser-
vings)
500 g minced meat (pork and/or beef)
1 glass milk
1 piece of bread
2 eggs
Parsley
2 cloves garlic
Flour
For the sauce:
½ glass olive oil
2 onions
1 glass water
1/4 glass white wine
200 g tomato sauce
Salt, ground black pepper and 1 bay leaf
Preparation:
1. Soak the bread in the milk and set aside. Mix to-
gether the minced meat, eggs, finely chopped garlic
and a little chopped parsley. Add salt and pepper.
Mix well until you have a homogeneous mixture.
4
2. Squeeze the milk out of the bread and add the
bread to the mixture. Prepare the meatballs and coat
them with flour.
3. Chop the onions. Pour a little oil into the pot and
set the timer to 45 minutes and the temperature to
200°C. Add the onions and the meatballs.
4. Stir occasionally. After 25 minutes, add the bay
leaf, water, white wine and a pinch of salt. Stir and
close the lid.
5. After 40 minutes, add the tomato sauce and stir.
6. Sprinkle with parsley and serve.
16. Sea Bream Baked in Salt (2 servings)
2 small or serving-size sea bream, gutted and scaled
2 kg cooking salt
Olive oil
Preparation:
1. Pour salt in the pot until it makes a layer 2 cm
thick. Place the clean sea bream on top of the salt.
Cover completely with salt and close the lid.
2. Set the timer to 45 minutes and the temperature
to 200°C.
3. Remove the salt with a spatula and serve with a
dash of olive oil.
17. Squid with Green Peas (4 servings)
500 g squid rings
200 g green peas
1 onion
2 cloves garlic
3 medium potatoes
½ glass white wine
1 tablespoon flour
1 glass water
¼ glass oil
Salt and white pepper
Preparation:
1. Peel, wash and dice the potatoes.
2. Set the timer to 45 minutes and the temperature
to 200°C. Add oil and sauté the onion and cloves of
garlic. When everything is transparent, add the green
peas and the potatoes and stir for about 5 minutes.
3. Add the squid rings and stir. After 10 minutes,
add the wine, water and flour and stir. Add salt and
pepper to taste.
4. Close the lid. Stir occasionally.
5. When the potato and squid are soft, the dish is
ready. Serve.
18. Fried King Prawns with Garlic (4 ser-
vings)
16 king prawns
2 cloves garlic
Juice of ½ lemon
1 lemon
Oil, parsley and salt
Preparation:
1. Finely chop the parsley. Slice the garlic. Peel the
king prawns and leave the heads on.
2. Set the timer to 20 minutes and set the tem-
perature to 200°C. Add the oil, lemon juice and
king prawns. Fry while stirring occasionally so the
king prawns cook evenly. When 5 minutes are left,
add the parsley and the garlic. Fry the garlic until it
is golden brown.
3. Serve.
19. Peach Jam
1 kg peaches
500 g sugar
Juice of ½ lemon
½ measure water
1 pinch salt
Preparation:
1. Peel and cut the peaches into small pieces and
place them in the pot with the lemon juice, water
and sugar.
2. Set the timer to 45 minutes and the temperature
to 200°C and stir occasionally.
3. Remove any foam at the end of the cooking pro-
cess. If you like, you can blend the jam in a blender
so there are no lumps. Store in glass jars with an
airtight seal.
20. Baked Apples (4 servings)
4 Pippin or Golden Delicious apples
4 tablespoons sugar
4 pieces butter
1 cinnamon stick
1 lemon peel
2 measure water
Preparation:
1. Core the apples with an apple corer or a sharp
knife without breaking through the bottom of the
apple. Place the apples in the pot.
2. Fill the core of each apple with sugar and place
a piece of butter on top. Add the water, cinnamon
stick and lemon peel.
Set the timer to 20 minutes and the temperature to
240°C. Close the lid.
3. Serve hot or warm. Serving suggestion: fill with
custard or your favourite filling.