newcook Programmable pot, Instruction Manual

Page: 14 / 57

14
S
O
U
P
S
INGREDIENTS INGREDIENTS
1 Kg fish for the broth
1 cut tomato
1 cut onion
4 garlic cloves
2 strips of red pepper
1/2 measure olive oil
Salt and Pepper to taste
2 courgettes in chunks
1 leek in chunks
1/4 measure oil
2 cheese triangles
Water
Salt and pepper to taste 4 shrimp heads Monkfish
bones
Head of hake
1 onion in 4 chunks
1 tomato in 4 chunks 1/4
measure of oil
2 garlic cloves 700 ml water
Salt and pepper to taste
METHOD METHOD
Place all the ingredients in the
Programmable Pan, add water until it
covers the food plus two fingers worth.
Set Cook Menu at Low Pressure for 30
minutes.
Strain the broth.
Place all the ingredients in the
Programmable Pan, except the cheese
triangles, add water to cover the food
and set Cook Menu at Low Pressure for
15 minutes.
Set aside the broth, add the cheese,
beat all the ingredients and slowly add
the broth until you obtain the desired
texture.
Place the oil and heads of shrimps
in the Pan and set Grill Menu for 2
minutes and stir fry.
Add the tomato, onion, garlic and mix.
Remove all the ingredients, blend and
strain.
Add the rest of ingredients and place
in the tray, add the water and set Cook
Menu for 8 minutes Low Pressure.
Strain to obtain the fumet.
INGREDIENTS METHOD
COURGETTE CREAM FUMET
Servings: 4 Servings: 4
FISH BROTH
Servings: 4
100 gr chorizo Sausage
100 gr ham
1 tablespoon paprika
100 olive oil
2 garlic cloves in slices
Simple broth (page 16)
4 eggs
Salt
Place in the Programmable Pan all the
ingredients, except the eggs and set
Soup Menu at Low Pressure for 15
minutes.
Then add the eggs to the tray and
set Soup Menu at Low Pressure for 5
minutes.
INGREDIENTS METHOD
TRADITIONAL CASTILLE-STYLE SOUP WITH EGG
Servings: 4