TEFAL Simply Cook Plus RK622130, Recipe Book

Page: 10 / 259

8
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Difficulty : 1
Difficulty
: 1
STEW
SAUTÉ
Tip
You can rinse and pat the potatoes dry to remove starch before frying,
to stop them from sticking together during the cooking process. We
also recommend adding salt only when the potatoes are nearly done.
Tip
Use seasonal vegetables for sautéing, replacing whichever ingredients
you like.
Method
1. Cut the aubergine into half rings 1.5 cm thick, chop the
onion, coriander and garlic, and chop the carrot, peppers
and tomatoes into pieces.
2. Pour the oil into the bowl, select the [STEW] mode and set
at 120°C for 40 minutes. Lay out all the vegetables and
tomato paste. Add the water, mix thoroughly and season.
3. Close the lid.
4. Serve the finished dish cold or hot. Sprinkle some chopped
herbs before serving.
Ingredients:
• 1 aubergine
• 2 sweet peppers
• 2 tomatoes
• 2-3 tbsp tomato paste
• 1 carrot
• 50 ml drinking water
• 1 onion (medium)
• 3 tbsp vegetable oil
• 2 garlic cloves
• Coriander leaves, rosemary
• Salt, spices - to taste
V
egetable stew
s
autéed potatoes and MushrooMs
Ingredients:
• 450 g potatoes for frying
• 1 onion
• 4 tbsp. vegetable oil
• 150 g champignon
mushrooms
• 100 g oyster mushrooms
• Parsley - 3 sprigs
• 1 tbsp butter
• Salt to taste
Method
1. Cut the potatoes into large pieces, the onions into half
rings and the mushrooms into large pieces.
2. Pour the oil into the bowl, set the [SAUTÉ] mode for
50 minutes. Place the mushrooms in the cooking bowl.
After 10 minutes, add the potatoes and stir. Fry the
mushrooms and potatoes for 20 minutes.
3. Add the onion to the bowl, mix thoroughly and, without
closing the lid, continue to sauté until golden brown. If
necessary (depending on the size of your mushrooms),
cook for a bit longer. At the end of the program, season
with salt, finely chopped herbs and a spoonful of cold
butter for flavour.
4. Serve on individual plates.
50 minutes Number of
servings : 4
40 minutes Number of
servings
: 4