Aigostar 8433325504007 Manual De Instrucciones página 14

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and the yoghurt together.
If you want to store your yoghurt you must sterilize the
jars you are going to use. Place them in the oven at
around 100 degrees for 10 minutes or so. You do not want
them in for too long as they could crack. The yoghurt will
last for up to a couple of weeks.
Fiery NY beef chilli
450g braising beef
1 tbsp olive oil
2 onions
3 garlic cloves
2 tbsp chilli powder
1 tbsp cayenne
1 tbsp smoked paprika or chipotle powder
2 tbsp tmato sauce
2 tins tomatoes
1 green pepper
1 bay leaf
1 tbsp salt
1 tsp pepper
1 tin kidney beans-add at the end
Large handful fresh basil
Peel and chop the onions and garlic. Chop the beef,
tomatoes and pepper into bite sized chunks. Place the oil
in your Multi Cooker and select the steam program. After
1 minute add the meat chunks and brown, turning
occasionally-leave the lid open so you can check the meat.
When browned slightly, take the meat out of the Multi
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Cooker and leave in a bowl. Add the onions, garlic and all
the herbs to the oil in the Multi Cooker and stir well. When
the onions have softened, place the meat back into the
bowl. Then place everything but the kidney beans into the
bowl, stir well. Close the lid and select the stew option.
After an hour check the meat-if it is still a little tough, add
a little water so it does not go dry, and run the meat
program for an additional 30 minutes.
Moroccan fish tagine
1 onion, coarsely chopped
2 garlic cloves, finely chopped
1 red pepper, chopped or sliced in strips
2 sticks celery-sliced
2 tomatoes, chopped
1 tsp whole or ground cumin seeds
1 stp ground ginger
1 stp turmeric
1 cinnamon stick
1 tbsp harissa paste
120ml white wine
120ml fish stock
I pinch of saffron (or a tsp tomato puree)
675g fish-such as cod, salmon, finnan haddock
Salt and pepper to taste
1 lemon
Handful of green olives
Small bunch of coriander
*Most supermarkets do fish pie mixes- one of these would
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