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Fish – fried and garnished with herbs

Shopping list:

The fish of your choice:
trout, gilthead, char
Lemons
Selection of herbs
Salt and pepper
Olive oil
Butter

Preparation:

Grease the pan with olive oil or concentrated butter. Add salt and pepper to the inside of the fish and then fill with herbs, 2 lemon slices and 2 knobs of butter. If desired you can rub fish herbs into the skin.
Add the fish to the hot pan and fry each side for about 7 minutes. Serve with potato salad or a green salad.

Time to prepare 20 minutes

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The fish of your choice:
trout, gilthead, char
Lemons
Selection of herbs
Salt and pepper
Olive oil
Butter

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Grease the pan with olive oil or concentrated butter. Add salt and pepper to the inside of the fish and then fill with herbs, 2 lemon slices and 2 knobs of butter. If desired you can rub fish herbs into the skin.
Add the fish to the hot pan and fry each side for about 7 minutes. Serve with potato salad or a green salad.

Time to prepare 20 minutes

[print-show] => 0 [print-label] => ) ) )

Meat and vegetables – Ingredients according to taste

Preparation:

You can fry meat and vegetables in the pan at the same time. We have designed the shape of the CosyRoast in such a way that it generates different temperature zones. Depending on requirements you can first begin to fry the meat and then place in the outer zones to cook through.
To cook vegetables it is best to use the lid supplied. Gently roast the vegetables and then cover. If you also wish to serve fish or meat, you can keep the cooked vegetables warm and use the pan for frying. Our tip: lightly salt you vegetables before serving. This keeps them crunchy and helps to retain aroma.

Time to prepare 10 – 20 minutes

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You can fry meat and vegetables in the pan at the same time. We have designed the shape of the CosyRoast in such a way that it generates different temperature zones. Depending on requirements you can first begin to fry the meat and then place in the outer zones to cook through.
To cook vegetables it is best to use the lid supplied. Gently roast the vegetables and then cover. If you also wish to serve fish or meat, you can keep the cooked vegetables warm and use the pan for frying. Our tip: lightly salt you vegetables before serving. This keeps them crunchy and helps to retain aroma.

Time to prepare 10 – 20 minutes

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Paella – not just a delight in Spain

Shopping list:

for 4-6 portions:
… g rice
200 g large prawns
500 g chicken filet
2 onions
1 small tin of sweet corn
1 small tin of peas
2 peppers
4 tomatoes
1 litre chicken stock
1 teaspoon of paprika powder
a few strands of saffron
1 teaspoon of turmeric
Salt and pepper
2 tablespoons of olive oil

Preparation

Grease pan with concentrated butter or olive oil.
Fry prawns and chicken filet separately (do not fry through) and then place to one side. Dice the onions and peppers and steam in fat for about 5 minutes. Blend in rice, vegetables and the remaining herbs for 1-2 minutes until the rice becomes glassy. Slowly stir in the stock and allow to simmer for about 15 minutes. Then add and mix in the chicken filet and prawns. Allow to simmer for a further 5-8 minutes to allow the flavours of rice and meat to blend.

Time to prepare 30 minutes

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for 4-6 portions:
… g rice
200 g large prawns
500 g chicken filet
2 onions
1 small tin of sweet corn
1 small tin of peas
2 peppers
4 tomatoes
1 litre chicken stock
1 teaspoon of paprika powder
a few strands of saffron
1 teaspoon of turmeric
Salt and pepper
2 tablespoons of olive oil

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Grease pan with concentrated butter or olive oil.
Fry prawns and chicken filet separately (do not fry through) and then place to one side. Dice the onions and peppers and steam in fat for about 5 minutes. Blend in rice, vegetables and the remaining herbs for 1-2 minutes until the rice becomes glassy. Slowly stir in the stock and allow to simmer for about 15 minutes. Then add and mix in the chicken filet and prawns. Allow to simmer for a further 5-8 minutes to allow the flavours of rice and meat to blend.

Time to prepare 30 minutes

[print-show] => 0 [print-label] => ) ) )

Pancakes – a taste of heaven from the U S A

Shopping list:

for 2-4 portions:
3 large eggs
120 g wheat flour
1 heaped teaspoon of baking powder
140 ml milk
A pinch of salt
200 g berries (e.g. blueberries, raspberries, blackberries)

Preparation:

First separate the eggs. Then work the flour, baking powder and milk with the egg yolk into a smooth, thick pastry. Beat the egg whites with the salt until stiff and lift under the pastry. Add the pan with some concentrated butter to the CosyRoast. Now pour the pastry mix in portions and bake for a few minutes until the bottom side is golden and looks firm. Add berries to the unbaked, soft topside, turn the pancake and continue to bake until the other side is golden brown. Serve with maple syrup, crème fraîche or cream.

Time to prepare 20 minutes

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for 2-4 portions:
3 large eggs
120 g wheat flour
1 heaped teaspoon of baking powder
140 ml milk
A pinch of salt
200 g berries (e.g. blueberries, raspberries, blackberries)

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First separate the eggs. Then work the flour, baking powder and milk with the egg yolk into a smooth, thick pastry. Beat the egg whites with the salt until stiff and lift under the pastry. Add the pan with some concentrated butter to the CosyRoast. Now pour the pastry mix in portions and bake for a few minutes until the bottom side is golden and looks firm. Add berries to the unbaked, soft topside, turn the pancake and continue to bake until the other side is golden brown. Serve with maple syrup, crème fraîche or cream.

Time to prepare 20 minutes

[print-show] => 0 [print-label] => ) ) )

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