19 April 2020

De'Longhi teamed up with Austrian food specialist Martina Enthammer of food-stories.at for recipes

Italian kitchen appliances brand De'Longhi sent a series of recipes developed by Austrian vegan & vegetarian food specialist, publisher of food-stories.at and winner of the 'Food Blog Award 2019' (powered by supermarket chain Billa) Martina Enthammer for the Multifry Extra Chef Plus.

Fashion.at selected from the easy to make recipes for the whole family exemplary the 'Couscous muffins with vegetables'. (Recipe © Martina Enthammer, translated by Fashion.at; find the original German text of the recipe below. )

Images: The picture left shows 'Couscous muffins with vegetables' from the De'Longhi x foodstories recipe collection for the MultiFry device. Right: The MultiFry Extra FH 1396 surrounded by various dishes. Recipes for the MultiFry are published at delonghi.com/de-at/produkte/kueche/rezepte/Multifry.

Ingredients for 4 persons:
150 g couscous
100 g peas (fresh or frozen)
1 carrot
1 zucchini
2 eggs
100 g grated Emmentaler cheese
2 tablespoons flour
salt and pepper

Preparation
Cook the couscous in salted water according to the package instructions.
Grate the carrot and zucchini finely with the vegetable slicer.
If you use fresh peas, let them boil in salted water for about three minutes. Frozen peas can be added directly to the couscous.
Then mix the couscous with all the vegetables. Finally, add the eggs, cheese and flour, season and mix everything well.

Fill the silicone muffin tins with the mixture and place inside the deep-frying container. It has space for about seven to eight muffin cases.
Close the lid of the MultiFry, set the CAKE program / power level 2 and bake for about 25 minutes until golden brown.

ZUTATEN für 4 Personen:
150 g Couscous, 100 g Erbsen (frisch oder tiefgekühlt), 1 Karotte, 1 Zucchini, 2 Eier, 100 g geriebener Emmentaler, 2 EL Mehl, Salz und Pfeffer
ZUBEREITUNG
Couscous laut Packungsanleitung in Salzwasser garen. Karotte und Zucchini mit dem Gemüsehobel fein raspeln. Wer frische Erbsen verwendet, lässt sie etwa drei Minuten in Salzwasser kochen. Tiefgekühlte Erbsen können direkt zum Couscous beigefügt werden. Danach den Couscous mit dem gesamten Gemüse vermengen. Zuletzt die Eier, den Käse und das Mehl beimengen, würzen und alles gut durchmischen.
Muffinformen aus Silikon mit der Masse füllen und in das Innere des Frittierbehälters stellen. Er bietet Platz für etwa sieben bis acht Muffinförmchen. Deckel der MultiFry schließen, das Programm KUCHEN/ Leistungsstufe 2 einstellen und etwa 25 Minuten goldbraun backen.