1. Fry the chicken in the bottom plate until the outside is golden brown.
2. Add the vegetables and sauté for 3 minutes.
3. Add the paprika and crushed tomato. Stir and sauté for 2 minutes.
4. Add the water, saffron and salt, in that order. The amount of water should be three times the amount of rice.
5. Distribute the rice uniformly on the bottom plate, close the lid and bake for 20 minutes.
8. Chocolate Cupcakes (6 cupcakes)
60 g soft butter
60 g flour
60 g sugar
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon yeast
1 tablespoon water
1 cup (120 ml) milk
1 cup (120 ml) cocoa powder
2 eggs
Salt
Preparation:
1. Preheat your Savormatic®.
2. Mix together the flour, baking powder, yeast and cocoa powder. Add a pinch of salt.
3. In other bowl, mix the butter and the sugar until you have a smooth cream without lumps. Then add the eggs and vanilla extract.
4. Add the flour, baking soda and cocoa powder mixture to the bowl and add the milk. Add the water and stir until it is well mixed.
5. Distribute the mixture in individual cupcake wrappers. Do not fill the wrappers more than 3/4 full.
6. Place the wrappers in your Savormatic®, close the lid and bake for 15 minutes.
9. Crêpes with Ham and Cheese (4 servings)
120 g flour
1 glass milk
1 tablespoon butter
Boiled ham, in slices or cubes
Sliced or spreadable cheese
2 eggs
Salt
Preparation:
1. Mix the eggs, flour, butter and milk until you have a smooth, uniform creamy mixture. Add a pinch of salt.
2. Distribute the mixture on the entire bottom plate of your Savormatic®. When the edge is golden brown, you can turn the crêpe over and cook the other
side.
3. Cover half of the crêpe with ham and the cheese of your choice.
4. Fold over and leave in the pan until golden brown.
10. Chicken Curry (4 servings)
½ kg chicken breast
½ onion, diced
½ litre milk or single cream
2 tablespoons oil
2 tablespoons flour
3 tablespoons curry sauce
Black pepper
Salt
Preparation:
1. Dice the chicken breast and sauté on the bottom plate of your Savormatic®. Salt and pepper to taste.
2. Remove the chicken and leave a little oil on the bottom plate. Add the onion and sauté.
3. Add the flour to the onion. Add the milk very slowly so it mixes well.
4. Add the curry and mix all the ingredients well. Close the lid and bake for a few minutes.
5. Add the chicken to the mixture, close the lid and bake for 7 minutes.
RECIPES
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