Coloured Thai Rice; Fillet Of Beef With Cauliflower - Bifinett KH 1099 Instrucciones De Uso

Coloured Thai rice

For 4 people
2 Spring onions
1 Carrot
1 red Paprika seed
1 Pineapple
30 g Cashew nuts
2 tbsp Peanut oil
1/4 l Vegetable broth
Salt
Pepper
1 pinch Sugar
600 g cooked Rice
1 tbsp fresh chopped Mint or green Coriander
Preparation time: 30 min.
Per Portion approx.: 320 kcal
1. Clean and wash the vegetables. Of the onions,
cut the white one into strips, the green one into
pieces. Slice the carrot into matchstick thin pieces.
Slice the paprika into thin strips. Peel the pineapple
and, without the stem, cut it into 1 1/2 cm thick
pieces.
2. Heat up the Wok, then roast the nuts in it, with-
out fat, until golden-brown.
3. First heat the wok, then the oil. Fry the white
onion in it until glassy. Roast the carrot and pa-
prika in the middle of the Wok for approx. 4 min.
stirring constantly, until cooked. Boil it up with
the stock and then spice it with salt, pepper and
sugar. Blend the rice in easily and allow it to be-
come hot. Mix in the green onion.
4. Place the pineaple pieces back together as slices.
Spread the rice over them and garnish with
herbs and cashew nuts.

Fillet of beef with cauliflower

For 4 people
400 g Fillet of Beef
3 tbsp Tandoori spice (health-food shop, Asian shop)
1 small Cauliflower
2 Tomates on the vine
1 Zucchini
1 small red Onion
2 Spring onions
4 tsp Sunflower oil
100 ml Stock
150 ml unsweetened Coconut milk (tinned)
Salt
Pepper
Preparation time: 30 min
Per Portion approx.: 190 kcal
1. Slice the fillet into cubes of approx. 1 x 2 cm
and spice with Tandoori. Split the cauliflower
into sprigs, cut the stalks into slices. Dice the
tomatoes. Cut the zucchini into thin slices approx.
2 cm long.
Peel the onion and slice into strips. Half the white
of the spring onions lengthways, slice the green
into pieces.
2. First heat the wok, then add 2 tbsp. of oil. Fry
the meat in there for 2 min. and keep it warm.
Re-heat the Wok, fry the onion in the remaining
oil until glassy. Fry the cauliflower with it for 3
min. Boil it up with the stock and coconut milk,
let it cook for approx. 5 mins. Add salt and pepper.
Mix in the white of the spring onion, zucchini
and tomato. Cook for 3 min. Mix in the meat
and green onion, then check for taste.
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