User manual TEFAL EASY-FRY

[. . . ] Eating well, however, is also linked to health and well-being. ealthy eating plays a key role in the prevention of major diseases such as heart disease, diabetes, some cancers and obesity, and in keeping you and your family in good health. Our reason for creating the recipes in this booklet was to help you and your family optimise your diet while in no way compromising the taste of food or the enjoyment of eating. ctiFry's technical characteristics allow you to eat chips and cooked potatoes with a low fat content: a precious aid in the fight against obesity and heart disease. Accompanied by vegetables and salad, fruits, low fat dairy produce, lean meats, fish and pulses, chips cooked in this way fit perfectly into a balanced diet for the pleasure of young and old alike. ActiFry also allows you to cook other foods to perfection: vegetables, meats, fish and fruits. [. . . ] Mix the olive oil, sesame oil and curry powder in a ramekin or small dish. Cook for 30-40 minutes, or until the chips are cooked. Serve immediately, sprinkled with salt to taste, if desired. Nutrition 172 kcal / 721 kJ · Protein: 3 g · Fat: 6 g · Saturated fat: 1 g information · Carbohydrate: 28 g · Fibre: 2 g · Salt: trace per serving 21 5081264-LR ACTIFRY GB TEFAL 13/03/07 9:58 Page 22 5081264-LR ACTIFRY GB TEFAL 13/03/07 9:58 Page 23 Paprika chips Ingredients · 800 g (13/4 lb) potatoes ·1 ·1 · 1/2 light olive oil groundnut oil paprika, or to taste · Serves: 4 · Preparation - 15min · Cooking - 30-40min · Salt, to taste (optional) 1 Peel the potatoes and cut them into 1 cm x 1 cm (1/2 in x 1/2 in) chips. Rinse the chipped potatoes thoroughly, drain, then dry them well on a clean tea towel. 2 3 Mix the olive oil, groundnut oil and paprika in a ramekin or small dish. Place the chips in the ActiFry pan. Cook for 30-40 minutes, or until the chips are cooked. Nutrition 172 kcal / 721 kJ · Protein: 4 g · Fat: 6 g information · Saturated fat: 1 g · Carbohydrate: 28 g per serving · Fibre: 2 g · Salt: trace 23 5081264-LR ACTIFRY GB TEFAL 13/03/07 9:58 Page 24 Almond chips Ingredients · 800 g (13/4 lb) potatoes ·1 ·1 ·2 light olive oil groundnut oil ground almonds · Preparation - 15min · Cooking - 30-35min · Serves: 4 · Salt, to taste (optional) 1 2 3 4 Peel the potatoes and cut them into 1 cm x 1 cm (1/2 in x 1/2 in) chips. Rinse the chipped potatoes thoroughly, drain, then dry them well on a clean tea towel. Mix the olive oil, groundnut oil and ground almonds in a ramekin or small dish. Place the chips in the ActiFry pan. Cook for 30-35 minutes, or until the chips are cooked. Serve immediately, sprinkled with salt to taste, if desired. Variation Use ground hazelnuts instead of ground almonds. Nutrition information per serving 195 kcal / 819 kJ · Protein: 4 g · Fat: 8 g · Saturated fat: 1 g · Carbohydrate: 28 g · Fibre: 2 g · Salt: trace 5081264-LR ACTIFRY GB TEFAL 13/03/07 9:59 Page 25 Peanut and bacon chips Ingredients · 800 g (13/4 lb) potatoes ·1 groundnut oil · Preparation - 15min · Cooking - 35min · 40 g (11/2 oz) salted peanuts · 40 g (11/2 oz) smokey bacon crisps · Serves: 4 1 2 3 Peel the potatoes and cut them into 1 cm x 1 cm (1/2 in x 1/2 in) chips. Rinse the chipped potatoes thoroughly, drain, then dry them well on a clean tea towel. Meanwhile, place the peanuts and crisps in a blender or food processor and blend until combined and finely crushed (to the consistency of coarse breadcrumbs). 4 Sprinkle the peanut mixture evenly over the chips in the ActiFry. Serve immediately. Nutrition 236 kcal / 991 kJ · Protein: 6 g · Fat: 10 g · Saturated fat: 2 g information per serving · Carbohydrate: 33 g · Fibre: 3 g · Salt: 0. 5 g 25 5081264-LR ACTIFRY GB TEFAL 13/03/07 9:59 Page 26 5081264-LR ACTIFRY GB TEFAL 13/03/07 9:59 Page 27 Potato wedges with herbs and spices Ingredients · 800 g (13/4 lb) small potatoes, left unpeeled · 1/2 · 1/2 ·3 ·2 dried mixed herbs paprika light olive oil plain flour · Serves: 4 · Preparation - 20min · Cooking - 35-40min · Salt and freshly ground black pepper, to taste (optional) 1 Cut each potato (leave the skins on) into 4 or 6 even wedges, depending on their size. Rinse the potato wedges thoroughly, drain, then dry them well on a clean tea towel. Spoon into a small serving bowl and serve with cooked potato wedges or chips. · 2 spring onions, finely chopped · 1 tablespoon snipped fresh chives · Salt and freshly ground black pepper, to taste 1 2 Variations · For a slightly creamier dip, add a little extra mayonnaise, to suit your taste. Nutrition 124 kcal / 511kJ · Protein: 1 g · Fat: 13 g information per serving (serving 6) · Saturated fat: 3 g · Carbohydrate: 2 g · Fibre: 1. 7 g · Salt: 0. 2 g Red pepper dip Serves: 4-6 · Preparation: 10 minutes Ingredients · 150 g (51/2 oz) crème fraiche · 1/2 clove garlic, crushed · 1 small shallot, finely chopped · 1/2 small red pepper, seeded and diced · 1/2 small green pepper, seeded and diced · 1 teaspoon lemon juice · Salt and freshly ground black pepper, to taste · Paprika, to taste (optional) · Extra finely chopped red and green pepper, to garnish 1 2 3 Place the crème fraiche, garlic, shallot, red and green peppers and lemon juice in a blender or food processor. Add salt and pepper to taste, together with a little paprika, if using, and blend to mix. Spoon the mixture into a small serving bowl, garnish with extra finely chopped red and green peppers and serve with cooked potato wedges or chips. information per serving (serving 6) Nutrition 97 kcal / 399kJ · Protein: 1 g · Fat: 10 g · Saturated fat: 7 g · Carbohydrate: 1 g · Fibre: 0. 2 g · Salt: trace 31 5081264-LR ACTIFRY GB TEFAL 13/03/07 9:59 Page 32 Sauces and Dips Roquefort dip Serves: 4-6 · Preparation: 10 minutes Ingredients · 200 g (7 oz) Roquefort cheese, crumbled ·3 milk · 115 g (4 oz) crème fraiche · 1-2 snipped fresh chives, plus extra to garnish · Salt and ground white pepper, to taste (optional) 1 Place the Roquefort cheese in a bowl and mash with a fork. Add the milk and mash together until well combined, then stir in the crème fraiche. Spoon the mixture into a small serving bowl, garnish with extra snipped chives and serve with cooked potato wedges or chips. 2 3 Variations · Place all the ingredients, except the snipped chives, in a blender or food processor and blend until well combined. · Use other blue cheese such as Dolcelatte, Gorgonzola or Stilton in place of Roquefort. Nutrition 214 kcal / 887kJ · Protein: 9 g · Fat: 19 g information per serving (serving 6) · Saturated fat: 13 g · Carbohydrate: 1 g · Fibre: 0 g · Salt: 0. 6 g 5081264-LR ACTIFRY GB TEFAL 13/03/07 9:59 Page 33 Curry dip Serves: 4-6 · Preparation: 5 minutes Ingredients · 150 g (51/2 oz) set (thick) natural yogurt · 1/2 light soy sauce · 1/2 curry powder (choose mild, medium or hot curry powder, to suit your taste), plus extra to garnish · 1 clove garlic, crushed · A dash of Tabasco sauce · Salt, to taste (optional) 1 Place the yogurt, soy sauce, curry powder, garlic and Tabasco in a bowl and stir until well combined. Spoon the mixture into a small serving bowl, garnish with a sprinkling of extra curry powder and serve with cooked potato wedges or chips. 2 Variations · For a mustard dip, omit the soy sauce, curry powder and Tabasco (and garlic, if desired) and stir mustard (Dijon or wholegrain) into the yogurt, to taste. [. . . ] Season to taste with salt and pepper, then stir in the chopped coriander. Serve with grilled lean red meat, chicken or fish and cooked vegetables such as broccoli florets or green beans. Variations · Use sesame seeds in place of sunflower or pumpkin seeds. · Use chopped fresh flat-leaf parsley instead of fresh coriander. Nutrition Good source of fibre. notes Nutrition 281 kcal / 1181 kJ · Protein: 4 g · Fat: 12 g information · Saturated fat: 2 g · Carbohydrate: 42 g per serving · Fibre: 7 g · Salt: 0. 1 g 5081264-LR ACTIFRY GB TEFAL 13/03/07 9:59 Page 51 Tomato and basil pasta sauce Ingredients · 1 red onion, thinly sliced · 2 cloves garlic, finely chopped ·1 light olive oil · Serves: 2-4 (makes about 600 ml/1 pint) · Preparation - 10min · Cooking - 30min · Two 400 g (14 oz) cans cherry tomatoes · 150 ml (1/4 pint) red wine ·2 tomato puree · 1 teaspoon caster sugar, or to taste · Salt and freshly ground black pepper, to taste · 2-3 shredded fresh basil leaves 1 Place the onion and garlic in the ActiFry pan, then drizzle the oil evenly over the vegetables. Stop the ActiFry once or twice during cooking and stir the mixture using a wooden spoon or spatula. [. . . ]