Cooked With Love

Cream of pumpkin and sweet potato soup with shrimps Hot pan 5lt 32cm & sec quick Hot pan 3lt 28cm Cooking time: 60’ Ingredients 500gr shrimps 1 ½ kilo pumpkin, in pieces 1 kilo sweet potato, in pieces 1 red onion, roughly chopped 8 tablespoons extra-virgin olive oil 1 leek, thinly chopped 2 spring onions, thinly chopped 2 garlic cloves 25 cherry tomatoes ½ bunch of celery 2 tablespoon fresh dill 1 teaspoon tarragon Himalayan salt Freshly ground pepper 50ml water Execution • Pre-heat the pot 5lt in medium heat and set the audiotherm to ‘steak’. • Add the onions, the leek, 1 garlic clove, and 2 tablespoons of olive oil to sauté. • Add the celery, the cherry tomatoes, and slowly all the other ingredients. • Close the lid and set the audiotherm to ‘carrot’. • Pre-heat the 3lt in medium heat and set the audiotherm to ‘steak’. • Add the 6 tablespoons of oil, 1 garlic clove, the shrimps for 2’, till they change colour. • Add the salt, and pepper. • Blend the soup with an immersion blender, or multi. • Serve with fresh celery leaves and the shrimps on top. Enjoy!

Pot: 6lt 28cm Cooking time: 180' Servings: 4 Ingredients 1 1/2 kilos of veal shank 2 kilos of baby potatoes 1 chopped fennel 1 bunch of lemon thyme 4 tbsp oil 2 tbsp mustard Juice from 3 lemons Zest of 1 lemon 2 cloves of garlic 1 tbsp paprika 2 tbsp salt 2 tsp of pepper Procedure We put the 6lt 28cm pot and turn on the stove on 7 and the audiotherm put on the steak. As soon as it sounds, open it and put the pork shank tied with cooking thread in the pan to fry it on all sides. Add some salt and pepper, then chopped fennel, the lemon zest and garlic cloves. Mix the juice of 1 lemon with one tablespoon of mustard and pour it over the fennel. Add the paprika. Close the lid and put the audiotherm on the carrot for an hour. Once it reaches the steak, reduce from 7 to 2 or 3. Put the potatoes in a bowl and add salt and pepper. We leave them for 5 minutes. Mix the juice of 2 lemons with the rest of the mustard and pour it over the potatoes. Mix the potatoes well and leave them for half an hour and then put them with the meat that has already been cooking for an hour. Add the lemon thyme and some paprika on top of the potatoes. Close the lid and open the stove to 7. Put the audiotherm on the carrot for an hour. As soon as it reaches the steak, lower it again to 2 or 3. Take it out, remove the thread and serve. Enjoy

Croque Madame Pot 3lt 20cm Pot 5lt 32cm + navigenio Cooking time: 30’ 2 portions Ingredients for the hollandaise 300gr milk 40gr butter 40gr flour 1 teaspoon mustard ½ teaspoon nutmeg Freshly ground pepper Ingredients for the croque madame 4 slices round brioche bread 2 slices of ham Lemon-thyme 200gr cheese, grated Freshly ground pepper Execution • Over medium heat, create the roux. • Melt the butter, add the flour, and slowly add the milk while stirring non-stop. • Add all the remaining ingredients and leave for an hour on the fridge. • In a cold pan, add a tablespoon of olive oil and the eggs to create the sunny side eggs. • Over medium heat, set the audiotherm on the ‘steak’ sign. • Leave with a close lid aside. • Add 5gr of butter on the pot and colour the bread from all sides. • Assemble the croque madame • Add the navigenio upside down for crispiness for 10’. Enjoy!

Roasted Cauliflower Utensil: 3.5L, 24cm pot Cooking Time: 20' Total Time: 30' Servings: 2 Ingredients 800g cauliflower 10g water 1 tbsp salt 1 tbsp paprika 5 tbsp oil 8-10 parsley leaves Instructions Take the 3.5L, 24cm pot. Cut off the stems from the bottom of the cauliflower and place them inside the pot. Pour 10g of water and add the salt and paprika. Place the pot on the stove and set the heat to medium-high (7). Put the audiotherm on the carrot symbol for 20 minutes. At the 10-minute mark, open the pot and add the oil. Let it cook for the remaining 10 minutes on the carrot symbol. Open the pot and serve with a sprinkle of chopped parsley. Enjoy your meal!

Beef Osso Buco with Sweet and Sour Sauce Cookware: 6lt 28cm Cooking time: 120 minutes Total time: 150 minutes Servings: 4 Ingredients: 1.5 kg beef osso buco 5 stalks of celery 3 carrots 1 dry onion 3 green apples 60g white wine 1 tbsp salt 1 tsp pepper 4 tbsp oil 1 tbsp honey Procedure: Tie up the osso buco pieces. Take the 6lt 28cm pot and turn the stove to 7, setting the audiotherm to the steak setting. Once the audiotherm reaches the steak setting, open it and add the osso buco, browning them on all sides. Flip them after 2 minutes. Deglaze with wine. After the wine has evaporated, add salt and pepper, chopped celery and carrots, the onion cut in half, the apples in pieces, and the oil. Close the lid and set the audiotherm for 2 hours on the carrot setting. Open, take out the sauce with the celery, green apple, carrot, onion, and honey, and blend them in the multi. Enjoy your meal!

Pork Knuckle with Red Horn Peppers Pot: 6lt 28cm Cooking Time: 90' Total Time: 120' Servings: 4 Ingredients: 1.5kg pork knuckle 1 tbsp honey 2 Florina peppers 1/2 bunch parsley 2 carrots 2 onions 5 cloves of garlic 1 sprig rosemary 1 tbsp paprika 1 tbsp salt 1 tsp pepper 1 tbsp mustard 2 green apples 6 tbsp oil 50g white wine Procedure: Take the 6lt 28cm pot and turn on the stove to 7. Once the indicator reaches the steak mark, open and place the dry meat inside. Close the lid and let it sear for 3 minutes. Open, turn it to the other side, and sear for another 3 minutes with the lid closed. Extinguish it with wine and add whole carrots, onions in large pieces, garlic, salt, and pepper, peppers in large pieces, rosemary, apples in pieces, and parsley. Lower the heat to 2 or 3. Mix 6 tablespoons of oil with the mustard and stir with a brush. Brush the meat with this mixture and pour the remaining mustard over our ingredients. Add paprika on top. Close the lid and set the audiotherm for 1.5 hours on the carrot mark. Once the indicator reaches the carrot, our food will be cooked for one and a half hours. Open and remove the meat to a platter. Blend the juice with the peppers, carrots, apples, and onions in a blender as a sauce with the honey. Serve. Enjoy your meal.