1000 RECIPES

VOL.
 Contributors: Pilusqui de la Terraza, Rocio Segovia, Raquel Segovia, Cel
Ma, Laura Perez, Maria Bejarano, Almudena Ortiz, Delia Gil, Veronica
Camión, Luzmary González, Mar Muñoz, Mari Carmen Márquez, Cecilia
Pérez, Mar Reboredo, Paqui Herrera, Carmen Serrano, Evi Ta, Mary
Arias Souto, Diego Ferreiro, Almudena García, Estíbaliz de Pablo
Jiménez, Ana Vázquez, Estela Durán, Carmen Millán, Carmen Beneyto,
Hathor Rodher, Florentina González, Conchi del Valle, Raquel Valbuena,
Miriam Vieco, Mari Carmen García, Piedad Gallego, Laury de Marcos,
Carmen Serrano, Pili Gómez, Juana M. Nicolás, Naftalí Linares, Esther
Fernández, Inma Gómez, Rosana Carvallo, Haweya Abdi, Blanca
González, Mari Carmen Ríos, Ana Qasimi, Mercedes Andrade, Cristina
Parra, Eva María Sánchez, Loli Arjona, Isabel García, Laura García,
Claudia Caballero

Recipes: Colorín Maga Colorín Colorín

PDF: Serafin Garrido Martin

RECIPE INDEX

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bookmark72bookmark73 OPQRSTUVWXYZ
Swiss chard with potatoes 89
Swiss chard with tomato 187
Stuffed avocado 737
Avocado stuffed with fried egg 264
Stuffed avocados (no pot) 866
Meatballs 190
Meatballs with pea sauce 842
Meatballs with mushrooms 908
Meatballs with vegetables 206
Dill Salmon Meatballs 711
Cuttlefish meatballs 791
Meatballs in Almond Sauce 660
Meatballs express 370
Super fast meatballs 530
Baked artichokes 100
Artichokes with tuna and egg 899
Artichokes with squid 764
Artichokes with steamed potatoes 83
Artichokes light 177
Sauteed artichokes with ham 151
Marinated wings 29
Beer marinated wings 84
Grilled wings 168
Wings with crunchy 542
Chicken wings with paprika 207
Clams 61
Clams (coquinas) in garlic sauce 468
Sugared almonds 800
Stewed cannellini beans 152
Beans with rice 885
Beans with chorizo 345
Beans with pig's trotters 765
Beans with potatoes and chorizo sausage 606
Red beans 725
Frog legs in frying 837
Anchovies in vinegar appetizer (without pot) 907
Cream cheese appetizer (no pot) 741
Shrimp and bacon appetizer 712
Hake appetizer with marmalade 721
Fried pasta appetizer 888
Christmas appetizer 860
Christmas appetizer: endive with salmon cream 935
Christmas appetizer: seafood salad with pineapple 947
Christmas appetizer: ham with quail eggs 942
Christmas appetizer : tuna and cheese tartlets 919
Christmas appetizer: pink sauce and sweet bell pepper tartlets
920
Onion rings 473
Arroz a banda 128
Chilindrón rice 2
Baked rice 251
Basmati rice 562
White rice 9
Rice with broth 371
Rice with olives 695
Rice with lobster 604
Rice with rabbit 192
Rice with ribs 16
Rice with mushroom 584
Rice with emperor 110
Rice with a foundation 509
Rice pudding 98
Rice with mussels 913
Rice with partridge 812
Rice with chicken 46
Rice with cuttlefish and cauliflower 340
Rice with mushrooms 223
Rice with veal 664
Rice with vegetables 282
Rice with vegetables express 626
Rice with scallops 699
Brown rice with chicken 628
Black quick rice 137
Quick rice with ham, bacon, egg and chorizo sausage 549
Three-delicious rice 76
Three delights rice (frozen bag) 526
Roasting chestnuts 733
Atascaburras 578
Tuna with onion 878
Marinated tuna 749
Inverted sugar 439

Codfish peasant style 492

Biscayan style codfish 60
Cod with clams 619
Cod with caramelized onion 188
Cod with garlic mayonnaise crust 903
Cod with white asparagus 232
Codfish with onion on a bed of potatoes 414
Baked sweet potato 689
Bechamel 288
Grilled cockles 160
Cockles with lime (no pot) 533
Eggplants with honey 266
Eggplants with special batter 460
Pickled eggplants 365
Eggplant fried with honey 320
Stuffed eggplants 116
Cake 12
Basic sponge cake 667
Zebra cake 135
Chocolate and orange zebra sponge cake 847
Sponge cake with royal custard 896
Sponge cake with cream 196
Almond sponge cake 751
Aniseed sponge cake 180
Cocoa and red wine sponge cake 778
Coffee cake with milk 239
Pumpkin sponge cake 397
Persimmon cake 960
Coconut sponge cake 198
Chocolate sponge cake 210
Chocolate Donut Cake 941
Strawberry sponge cake 170
Low-calorie fruit sponge cake 665
Lemon cookie sponge cake 848
Prince cookie cake 652
Condensed milk cake 454
Coconut milk sponge cake 855
Meringue milk sponge cake 438
Lemon sponge cake 424
Lemon sponge cake with apple 350
Mandarin sponge cake 231
Apple sponge cake 117
Orange sponge cake with chocolate chips 209
Orange sponge cake gluten and lactose free 279
Orange and cranberry sponge cake 772
Chocolate custard cake 620
Pineapple sponge cake 480
Lactose-free banana cake 278
Banana and nuts sponge cake 924
Polvorones sponge cake 102
Praline sponge cake 85
Cheese cake 723
Yogurt cake 97
Yogurt, coconut and pineapple sponge cake 505
Yogurt sponge cake with shredded bananas 341
Light yogurt cake 349
Yogurt cake without eggs 668
Yogurt and apple sponge cake 675
Carrot cake 146
Carrot cake 690
Carrot and walnut sponge cake 461
Convent cake 219
Convent sponge cake for celiacs 771
Genoese sponge cake (without oil) 323
Cake cake 324
Egg free sponge cake 415
Zebra veined sponge cake 271
Bizcoflan 195
Cucumber snacks 642
Melon and ham morsels 368
Sardine bites 498
Vegetable snacks 631
Light turkey bites 666
Coconut balls 294
Lentil dumplings 744
Grape chocolates 416
Nice red 643
Bonito with tomato and onion 133
Breaded anchovies 379
Portuguese Brioche 404
Broccoli with potatoes and ham 462
Broccoli with cheese and peanuts 686
Broccoli with salmon and egg 599
Broccoli with mustard sauce 513
Broccoli with cheese and walnut sauce 319
Date skewers with almonds 871
Garlic prawn brochettes 955
Pear and gorgonzola cheese skewers 579
Hot dog skewers 270
Lemon chicken skewers 318
Marinated chicken skewers 466
Brownie 528
Brownie with walnuts 218
Hake fritters 641
Beef Burritos 242

Mackerel with vegetable garnish 306

Zucchini carbonara 240
Zucchini with tuna and onion 186
Zucchini with pine nuts and cheese 268
Zucchini in batter 565
Zucchini with cheese 497
Round zucchini stuffed with tuna gratin 566
Stuffed zucchini 366
Stuffed squid with Maga sauce 428
Squid in green sauce 204
Squid with onion 189

Squid with tomato and onion 337

Squid in soy sauce 248
Stewed squid 798
Caldereta with lean meat 646
Lamb stew with potatoes 459
Broth with noodles 489
Thistle and leek broth 511
Turnip greens broth 274
Chicken broth 213
Tripe with chickpeas 31
Marinated strawberry canapés 442
Sobrasada and fried egg canapés 545
Cannelloni with bimbo bread 494
Leek cannelloni 24
Snails (pasta) with tomato 452
Beer roast beef 688
Bull meat 272
Zucchini Carpaccio with Orange (without pot) 519
Frozen cheeks 535
Pork cheeks in sauce 230
Pork cheeks with apple sauce 571
Pork cheeks in lemon juice and spices 580
Chestnuts with milk 767
Chestnuts in syrup 734
Marinated dogfish 945
Caramelized onion 99
Grilled spider crab and sea crab 953
Mushroom with bacon 113
Garlic mushrooms 10
Mushrooms with onions in wine 300
Mushrooms with peas 623
Mushrooms with prawns and chives 377
Mushrooms stuffed with meat 247
Mushrooms stuffed with salmon 747
Cheese Cake dulce de leche 425
Banana chip 506
Baby squid with garlic 68
Squid in its ink 131
Chorizo in cider 54
Cutlets with vegetables 159
Needle pork chops with mushrooms 138
Cheese Churros 718
Ribbons or nests (pasta) in carbonara style 455
Vegetable Coke 441
Cooking chickpeas 412
Cooking vegetables 305
Stew 14
Potato, chickpea and chicken stew 892
Cocochas al cava 786
Roast knuckle 634
Cooked knuckle of pork 93
Roasted knuckle of pork in brine 696
Pork knuckle in sauce 335
Pork knuckle in onion sauce 958
Brined pork knuckle 79
Quails with garlic 706
Lettuce hearts with garlic shrimps 532
Lettuce hearts with garlic eels 322
Monkfish tails with piquillo peppers 732
Cauliflower cooked with potatoes 229
Cauliflower au gratin 314
Refried cauliflower 380
Apple compote 670
Rabbit in the hunter 176
Rabbit with garlic 56
Baked rabbit 591
Rabbit in whiskey 490
Rabbit with chestnuts 940
Rabbit with cream and almonds 577
Rabbit with ratatouille and mushrooms 673
Rabbit with tomato 921
Lamb in a bucket 987
Baked lamb with potatoes 353
Lamb with quince 784
Lamb with vegetables 169
Lamb in red wine sauce 595
Lamb in green sauce 342
Suckling lamb baked in the oven 569
Baked ribs 499
Barbecue Ribs 978
Ribs with orange 752
Ribs with vegetables 90
Pork ribs with noodles 828
Ribs in mushroom sauce 814
Chocolate coulant 713
Broccoli cream or broccoli puree 221
Zucchini cream 59
Cream of zucchini, fennel and light cheese cream 124
Pumpkin cream 87
Cauliflower cream 233
Cream of cauliflower soup with mushrooms and ham 287
Cream of pea soup with crispy ham 285
Leek cream 140
Vegetable cream 407
Carrot cream 286
Cream of carrot and leek soup with orange 813
Homemade croissants 65
Croquettes 479
Croquettes Carmen style 977
Ham croquettes 493
Chorizos in cider 405
Grilled Chopped 787
Chops with pepper sauce 514
 D (9
Donuts 745
Dorada 8
Sea bream on the back 347
Grilled sea bream on the back 348
Sea bream in salt 155
Baked sea bream with potatoes 743
Sea bream in wine 582
Sea bream with honey and mustard 384
Sea bream with peanut sauce 788
Quince jelly 777

E (5
Empanada 36
Empanada with wafers 553
Bonito Empanada 208
Empanadillas 402
Sliced bread dumplings 685
Blood sausage and bell pepper turnovers 976
Quince filled dumplings 875
Ham sandwiches 832
Emperor with cumin sauce 804

Emperor with plum jam sauce 776

Emperor with cheese and bell pepper sauce 742
Salad with leftover meat 472
Salad with chicken and cheese 856
Artichoke, ham and cheese salad 508
Artichoke and tuna salad 317
Rice salad 398
Rice salad with pineapple 547
Citrus salad with pomegranate and pistachio nuts 241
Coleslaw (no pot) 389
Chickpea salad 296
Chickpea salad with avocado 563
Pasta and fruit salad 537
Pasta and piquillo peppers salad 538
Potato salad with anchovies and tuna fish 781
Chicken salad 507
Surimi salad (no pot) 421
Tropical Salad 683
Cauliflower salad 541
Russian Salad 376
Pepper steak 495
Pepper steak 753
Spaghetti 28
Spaghetti Bolognese 693
Spaghetti carbonara 51
Spaghetti with garlic and parsley 564
Spaghetti with garlic and salmon 220
Spaghetti with cockles 308
Spaghetti with foie gras 775
Spaghetti with surimi 417
Spaghetti with vegetables 381
Zucchini spaghetti 632
Asparagus Parmesan 996
Grilled white asparagus 702
Asparagus with cheese and lemon 243
Asparagus with blanket 862
Cooked wild asparagus 443
Spinach with egg 95
Spirals with vegetables 175
Veal stew 162
Veal stew with chestnuts 881

Fabada 37
Fabada with sausages and potatoes 343
Beans with clams 630
Beans with clams 709
Lettuce fajitas with tuna 383
Noodles with clams 602
Noodles with clams 671
Choco noodles 659
Noodles with turkey 363
Chicken noodles 841
Fideuá 164
Fideuá with squid and prawns 930
Fideuá with sausages 52
Whole wheat noodles with vegetables and hake 126
Fillets of permit in sauce 703
Chicken Milanese Fillets 819
Chicken fillets in sauce with chmapiñones (chorizo) 543
Stuffed chicken fillets 650
Sliced bread flamenquines with ham and cheese 614
White fish flamenquines 254
Cold tuna and crab flamenquines (no pot) 615
Homemade flan 88
Flan with saccharin 635
Almond flan 315
Soletilla sponge cake flan 824
Coffee flan 276
Two-layer coffee flan 284
Coconut flan 301
Chocolate flan 23
White chocolate flan 225
Cookie Flan 959
Egg flan 17
Egg and cheese flan 835
Mango Flan 845
Apple flan 904
Mascarpone Flan 836
Sugar free peach flan 636
Orange flan 303
Improved orange flan 408
Banana Flan 437
Banana flan and muffins 735
Cheese flan 474
Cheese Flan II 475
Vegetable flan 396
Yogurt Flan 249
Frico (potatoes and cheese) with chorizo sausage 298
Candied fruits easy 736
Fish Fumet 62

G
(5
Manchego porridge 790
Pistachio cookies 948

Nutella Cookies 825

Rooster in sauce 430
John Dory or Sole in green sauce 70
Breaded roosters with lemon 863
Garlic shrimp 358
Garlic shrimp with avocado 470
Shrimp with gabardine 391
Shrimp 73
Chickpeas with rice 821
Chickpeas with quick tripe 819
Chickpeas with clams 280
Chickpeas with spinach 411
Chickpeas with mushrooms and ham 769
Chickpeas with veal 694
Vegetable chickpeas 154
Cucumber gazpacho with walnuts (no pot) 607
Cucumber and yogurt gazpacho (no pot) 523
Pear gazpacho (no pot) 624
Carrot gazpacho 512
Colored gelatin 858
Fish stew with potatoes 629
Moorish kebab stew with potatoes 915
Peas with cream cheese 830
Peas with shrimp and ham 476
Peas with ham 6
Express peas with bacon 827
Monkfish tail stew 245
Leek and potato stew 910
Wheat stew 373
Light turkey breast and carrot casserole 729
Broad beans with artichokes 608
Broad beans with ham 129
Cooked dried beans 691
Homemade hamburgers 676
Hamburger with vegetable ratatouille 464
Zucchini hamburgers 648
Yogurt and fruit ice cream (no pot) 463
Garlic livers 163
Livers with onions 447
Liver with onions 585
Puff pastry with chocolate and strawberries 205
Puff pastry stuffed with blood sausage and apple 297
Cheese and strawberry puffs 183
Galician style eggs 252
Boiled eggs 13
Eggs with pine nuts and cheese 731
Hard boiled eggs in green sauce 726
Poached eggs 504
Starry eggs 139
Fried eggs with peppers and chorizo sausage 77
Fried eggs with colored peppers 621
Huevos rancheros 649
Stuffed eggs 311
Upside down deviled eggs 783
Eggs stuffed with surimi 423
Scrambled eggs with bacon and onions 560
San Fermin Eggs 739
Eggs and potatoes 39
I (5

Chicken hams with mushrooms 42

Pinto beans 974
Green beans 4
Green beans with caramelized garlic 540
Green beans with bacon and cream 846
Green beans with crunchy 534
Green beans with ham 259
Green beans with tomato 184
Judiones de la Granja 246

Homemade Kebab 967

Milk kefir (no pot) 980
Homemade Kikos 981
Chocolate covered kiwi 983
Kokotxas of hake in pil-pil sauce 973

Grilled prawns 638

Prawns with yogurt and soy sauce 843
Lasagna 118
Eggplant Lasagna with Cheese 309
Zucchini Lasagna 237
Zucchini lasagna with ham and goat cheese 864
Lasagna with york ham 594
Fried milk 854
Tongue with vinaigrette 332
Tongue in sauce 331
Baked Sole 805
Sole au papillot 244
Lentils 91
Poor man's lentils 400
Light canned lentils 127
Lentils with rice 327
Lentils with chorizo 393
Lentils with chorizo and trick for kids 658
Brown lentils 326
Baked chicken cutlets 200
Ham and Cheese Books with Carrot Sauce 678
Veal books 557
Red cabbage with bacon crisp 780
Grilled tenderloin 20
Loin in salt 770
Bell pepper tenderloin 681
Tenderloin in wine 258
Marinated tuna loin 527
Pork tenderloin with asparagus cream 583
Pork loin with pineapple 992
Pork loin with sobrasada and cheese 738
Lomo mechado 887
Sea bass with potatoes 336
Sea bass with pine nuts 789

Macaroni Bolognese 263

Macaroni and tuna 346
Macaroni and eggplant 257
Macaroni and zucchini 586
Macaroni and meat with saffron 807
Macaroni with gulas 661
Macaroni with lemon sauce 773
Macaroni with sobrasada and oregano 119
Macaroni and tomato 1
Whole wheat macaroni carbonara light 125
Macedonia guests 446
Cupcakes 34
Lean pork with potatoes 482
Lean pork with tomato 11
Lean pork with tomato 820
Mango with bacon 865
Pig's trotters 92
Apple battered in pancake batter 810
Baked apples 18
Salmon Marmitako 364
Croquette dough 15
Mussels in cream sauce 811
Mussels in marinara style 596
Steamed mussels 35
Mussels with peppers 717
Mussels with tomato 172
Pickled mussels 605
Mussels in sauce 310
Mussels in spicy sauce 603
Mussels in sauce vieria 728
Melanzane alla parmigiana 989
Baked peach with cheese 265
Peach with crunchy coating 867
Peaches stuffed with tuna (no pot) 501
Vegetable stew 145
Hake "gypsy" style 199
Hake with seafood sauce 361
Grilled hake with pinto beans 413
Hake with cava and saffron 647
Baked hake with eels, clams and potatoes 997
Hake with artichokes 47
Hake with bell pepper cream 94
Hake with tomato and oregano 840
Hake in green sauce 203
Hake fast 141
Battered hake 745
Prune jam 552
Red fruit jam 429
Kiwi jam 409
Orange and persimmon marmalade 157
Pear jam 403
Migas with chistorra sausage 793
Flour crumbs 334
Millefeuille of anchovies, ventresca (tuna belly) and peppers
817
Strawberry, kiwi and cheese millefeuille 330
Stuffed tortilla millefeuille 568
Sliced bread mini pizzas 627
Mojo picón (without pot) 375
Sweetbreads with caramelized onions 339
Salmon Montadito on bread (no pan) 833
Montaditos de pencas 165
Moors and Christians 851
Banana mousse with chocolate syrup 900
Yogurt and fruits of the forest mousse 890
Chicken drumsticks with Provencal herbs 637
Chicken thighs with pear 710
Chicken thighs with vegetables 496
Roasted chicken thighs 448

N (9
Nachos 618
Cinnamon orange 869
Orange with liqueur and mint 868
Oranges stuffed with chocolate coating 884
Custard with cookies 971
Chocolate custard 136
Grilled razor clams 901
Razor clams with marinara sauce 902
Crab 952
Quail egg nest 663
Garlic milk cap mushrooms with ham 879
Chanterelles with potatoes 876
 O (9
Ear with vinaigrette 554
Pork ear Galician style 991
Ossobuco in sauce 926

Seafood Paella 58
Paella express 546
Popcorn 80
Popcorn 32
Bread 26
Brioche bread with ham and cheese filling 359
Homemade bread 289
Frozen bread 613
Calatrava bread 121
Calatrava bread with walnuts 925
Rye and pip bread 929
Milk bread 946
Sliced bread 857
Whole wheat bread with oat flakes 927
Whole wheat bread with seeds, walnuts, raisins and sesame
seeds 740
Burnt bread 369
Quick bread 797
Gluten-free bread 799
Chocolate and nougat panacota 889
Fried bacon 173
Panga with tomato 575
Panga in sauce 573
Panga in almond sauce 576
Panga in green sauce 574
Panettone 936
Paninis 106
Paninis 262
Wrinkled potatoes 374
Papaya with crunchy ham cheese 891
Oregano colored pasta 682
Fresh pasta with zucchini and bacon 295
Tea pastes 796
Tuna pie 193
Eggplant pie 617
Eggplant cake with sobrasada and bread base 722
Meat pie with cheese and piquillo peppers 727
Hake and shrimp cake 714
Fish cake 502
Bell pepper and tuna pie 633
Light cheesecake 426
Cold lemon or lime pie (no pan) 826
Mexican tortilla savory pie 500
Basque cake 943
Moorish chicken pie 839
Sliced bread cakes 385
Potatoes Galician style 882
Potatoes to the importance 191
Potatoes to the importance 757
Mallorcan style potatoes 132
Poor man's potatoes 755
Potatoes with garlic 701
Thyme potatoes 529
Baked potatoes 114
Baked potatoes 41
Baked potatoes with two sauces 612
Baked potatoes with surprise 640
Stuffed baked potatoes 123
Patatas bravas 211
Boiled potatoes for salad 78
Potatoes with capers 86
Potatoes with meat 197
Potatoes with chorizo 19
Potatoes with ribs 653
Potatoes with eggs with paprika 680
Potatoes with eggs and eels 483
Potatoes with majado and paprika 762
Potatoes with cuttlefish and shrimp 886
Potatoes with vegetables 69
Garnish potatoes 166
Potatoes for garnish 957
Fake potatoes 715
Foster potatoes 518
French fries 215
Regular potato chips 433
Potatoes garnished with wine 951
Stewed potatoes with artichokes 883
Spring potatoes 488
Swedish potatoes 525
Piquillo peppers pâté 999
Surimi pâté (without pot) 420
False spider crab pâté in scallop shell 986
Turkey with cider 934
Stewed turkey in vegetable sauce 290
Honey Mustard Chicken Breasts 956
Mustard chicken breasts in papillot sauce 485
Grilled chicken breasts 7
Sesame roasted chicken breasts 815
Chicken breasts with ham and cheese 656
Chicken breasts with paprika sauce 598
Breaded and baked chicken breasts 222
Pickled chicken breast in marinade 672
Chicken breasts in lemon sauce 850
Chicken breasts with onion sauce 104
Chicken breasts with pâté sauce 194
Crispy chicken breast 436
Quick chicken breasts in sauce 823
Breasts in roasting bag 149
Fried pencas 269
Pears in wine 38
Pears in syrup 625
Baked whiting with mayonnaise 806
Dill fish 50
Fish en papillote with garlic and parsley 148
Fish with Galician garlic sauce 548
Quick fish 521
Petit suisse 449
Chocolate Petit Suisse 260
Petit suisse of Nesquik 450
Baked swordfish with zucchini 567
Roasted peppers 174
Roasted peppers 75
Piquillo peppers with tuna and onions 761
Piquillo peppers stuffed with surimi 418
Stuffed peppers 453
Peppers stuffed with cod 909
Peppers stuffed with salmon and shrimps 950
Peppers stuffed with tortilla 759
Ratatouille 25
Ratatouille with fried eggs 434
Ratatouille with apple 48
Country Pizza 457
Pizza with broccoli dough 354
Pizza with cauliflower dough 351
Eggplant pizza 256
Minced beef pizza 21
Fruit pizza 150
Puff pastry pizza 299
Ham and pineapple pizza 539
Pizza with ham, olives and asparagus 456
Pizzas with zucchini 893
Pumpkin pizzas 551
Po or cinnamon 939
Po or to dark beer 700
or Coca Cola 130
Po
or peppermint 338
Po or tangerine 134
Po or garlic 63
Po or baked with tomato and vegetables 822
Po or lemon 167
Po or to the minute 321
or muscatel with prunes and dried apricots 906
Po or roasted 30
Po or whole roast 275
Po or quick whole roast 669
Po or barbecue 328
Po or with avocado and cheese 267
or with spice crust 894
Po
or with apple 185
Po or with mustard 587
Po or with pistachios 750
Po or with pineapple 109
Po or with almond sauce 808
or crispy 654
Po
or pickled 325
Po or in the pot 356
Po or in pepitoria 357
Po or stew 57
Po or stew to the importance 662
Po or stew with peas and onion 600
o KFC 861
Po
or Parmesan 410
Po opizza 944
Po Chicken in batter with kikos 895
Chicken stuffed with cheese 182
Tasty chicken 720
Jello dessert with condensed milk 859
Christmas dessert, grapes with yogurt (no pot) 877
Watermelon dessert (no pot) 503
Portuguese serradura dessert (without pot) 916
Grilled squid with garlic and onion 158
Canary pea stew 852
Ribs and spinach stew 329
Lenten stew 372
Chickpea and vegetable stew 589
White bean stew 96
Chickpea stew with ear 235
Vegetable stew 588
Light apple pudding 156
Grilled leeks with cream cheese and potato soup 932
Fried leek 388
Steamed leeks 467
Leeks from "La Villa 510
Galician octopus 101
Octopus Carmen style 853
Sausage octopus 719
Mashed potatoes 333
Mashed potatoes (2) 555
Mashed potatoes with a crunchy touch 435
Mixed vegetable puree 931
Carrot puree 544
 Q (3
Quesada 651
Broccoli and cheese quesadillas 954
Battered Camembert cheese 312
Fresh grilled cheese 387
Fried cheese with tomato 849
Provolone cheese with tomato 834
Quiche 45
Tuna Quiche 616
Tuna, ham & cheese quiche 458
Zucchini and onion quiche 277
Zucchini and surimi quiche 785
Spinach and cheese quiche 202
Leek, shrimp and salmon quiche 679
Tomato quiche with zucchini 766
Vegetable quiche 64

Braised veal tail 238

Anglerfish, long-finned 961
Pork round 216
Cabbage with potatoes and ear 427
Scrambled eggs with garlic 382
Broccoli scrambled eggs 283
Asparagus scrambled eggs 72
Scrambled eggs with asparagus and shrimps 212
Scrambled green beans 705
Black pudding scrambled eggs 687
Scrambled eggs with black pudding and piquillo peppers 763
Scrambled eggs with chanterelles 253
Scrambled potatoes 307
Mushroom scrambled eggs 590
Mushroom, asparagus and ham scramble 704
Scrambled vegetables with egg 550
Risotto 44
Risotto with cheese 768
Creamy Risotto 179
Pumpkin risotto 255
Mushroom and bacon risotto 937
Rolls with strawberries, cheese and chocolate 304
Stuffed eggplant rolls 697
Zucchini, ham and cheese rolls 142
Minced beef rolls 115
Lettuce rolls with chicken 922
Smoked salmon rolls 993
Sobrasada rolls (no pot) 684
Surimi rolls (no pot) 422
Vegetarian roll with pizza dough 520
Romanescu 386
Old octopus clothes 938
Puff pastry with jam and fruits 112
Roscón de reyes 724
Chorizo tempura curls 917

Grilled sausages 107

Sausages in wine 792
Sausages with pigtails 561
Sausages with spaghetti 105
Sausages with leek 161
Sausages with orange juice and mustard 581
Fresh sausage stew 234
Beer-braised salmon 224
Salmon with orange 515
Baked salmon 226
Salmon with pesto 639
Salmon with pineapple 838
Salmon with orange sauce 985
Salmon with orange and lime sauce 601
Salmon with yogurt sauce 556
Breaded salmon 478
Salmon en papillot with wild green beans 486
Salmorejo 445
Light apple salmorejo (without pot) 444
Pepper sauce 516
Bolognese sauce 344
Mushroom sauce 517
Eggplant and potato sautee 593
Sauteed chicken with potatoes 401
Zucchini San Jacobos 622
Sausage San Jacobos 698
Battered tuna sandwich 477
Eggplant sandwich 730
Egg sandwich with window 390
Vegetable sandwich 558
Grilled sardines 108
Grilled sardines with piquillo cream 524
Sardines with a bed of vegetables 522
Marinated sardines on tomato tartar 911
Secreto with mustard and grapes 801
Pork secret with honey 644
Pork secret with mushrooms sauce 645
Iberian pork with red wine honey sauce 995
Secreto iberico in sauce 994
Grilled cuttlefish 27
Stewed cuttlefish 147
Grilled mushrooms 487
Battered mushrooms with ham scrambled eggs 831
Chicken snacks 22
Cheetos battered chicken snacks 816
Sirloin steak with orange 5
Sirloin steak with garlic 912
Roquefort sirloin steak 122
Pork tenderloin with orange sauce and more 782
Pork tenderloin with cheese sauce 313
Pork tenderloin in ham and cheese puff pastry 181
Sirloin steak in onion sauce 43
Tenderloins with pomegranate and apple sauce 760
Castilian or garlic soup 143
Chestnut soup 880
Noodle soup 214
Lettuce soup 153
Seafood soup 217
Orange soup 754
Potato soup 898
Minestrone soup 918
Cheese Suffle 794
Super sandwich with ham and cheese 49
Surimi with garlic 419
Carbonara noodles 178
Tagliatelle with sobrasada 779
Bacon and shrimp tapa 872
Rainbow cake 570
Light strawberry cake (no pan) 352
Cookie Cake without a pan 281
Bones cake 236
Apple pie 82
Apple pie 692
Apple pie with puff pastry and custard cream 873
Light apple pie 395
Peach pie 774
Peach and apple pie 55
Blackberry pie 657
Stale bread cake 355
Pineapple cake 71
Banana cake 923
Profiteroles cake 531
Cheesecake 144
Cheesecake 67
Cheesecake 406
Manchego cheesecake 674
Cheesecake on puff pastry 491
Cheesecake and shortbread 302
Santiago Cake 481
Carrot cake 677
Chocolate and cheese flan cake 897
Sacher Cake 120
Broccoli, ham, cheese and walnut savory tart 394
Savory tomato tart 810
Apple tart tatin 440
Quail eggs and sobrassada tartlets 228
Avocado tartar 471
Orange and banana tatin 870
Veal a la jardiniere 998
Beef in whiskey 33
Beef with peppers 758
Veal with tomato 360
Veal stew 66
Cold rice and tuna timbale 536
Tiramizcocho 655
Squid strips in sauce 716
Tocinillo de cielo 874
Chestnut toffee 802
Fried tomato 795
Grilled tomatoes with Burgos cheese 465
Tomatoes for garnish 990
Coffee Torrijas 293
Chocolate Torrijas 292
Torrijas light 291
Traditional Torrijas 367
Tortilla campera 227
Zucchini, leek and potato omelette 708
Potato omelet 3
Tortilla de patatas (improved) 378
Carrot and onion omelette 844
French omelette with fava bean pods 611
Light French omelet 399
Omelet stuffed with tomato, cheese and ham 316
Pancakes 81
Pancakes with ham and cheese 592
Light ham and cherry pancakes 451
Toast with green asparagus 559
Green asparagus toast with ham and cheese 829
Garlic bread toasts 905
Cocoa braid 111
Salmon trout 803
Trout with lemon 74
Trout with piquillo peppers 988
Trout in sauce 572
Trout in cider with ham cubes 933
Quick trout with bacon and lemon 928

Grapes dipped in chocolate 966

Grapes covered with cheese taste like a kiss 964
Grapes in syrup 970
Stuffed grapes (without pot) 963
Grapes and yogurt 965

Bean pods 609

Pods in tempura 610
Pomegranate cups 756
Ham and cheese sailboats 1000
Baked vegetables 40
Roasted vegetables 362
Vichissoise 53
Baked scallops 949
Pineapple volcano 748
Wan-Tan (Chinese appetizer) 982
Chicken Wraps 979
Waterzool (Belgian soup) 962
Wellington or sirloin in puff pastry 975

Xarrete 972
Xato de Vilanova 968
Cream Xuxos 969

Yolks of Santa Teresa 984

Strawberry Yogurt 431
Greek yogurt, honey and nuts (without pot) 914
Natural yogurt 432

Dressed carrots 469

Zarangollo 707

1.- MACARRONES WITH TOMATO in the GM OVEN model E

Ingredients:
- onion
- garlic
-oil
-fresh sausages
- 500 gr. macaroni
- 400 gr. fried tomato
- 550-600 gr. water
- 1 teaspoon salt
- 1/2 teaspoon oregano
How to do it:
1- Finely chop the onion and garlic and poach for 5 minutes on the grill/fry
uncovered, stirring from time to time.
2- Add the chorizo, fry for a minute to release the fat.
(If you want, you can also add sausages, bacon, etc.).....3- Then add the
rest of the ingredients: macaroni, tomato, water, salt and oregano, stir well,
close:

GM E pot
Stew function - Valve closed - (P) Medium - (Tª) 110º - 8 minutes

When finished, depressurize, remove the bowl, stir well, let stand a few
minutes and serve.
A quick, healthy dish that saves us from more than one trouble hehehehe.
3- - CHILINDRON RICE in GM RICE POT model E

Ingredients:

- ½ onion (about 150gr)

- 2 cloves garlic
- ½ red bell pepper (150gr)
- 1 Italian green bell pepper (120gr)
- ½ measuring cup of natural crushed tomatoes
- salt, oil, pepper, bay leaf
- 400-500 gr chicken cut in pieces (breasts, thighs)
- 75-100 gr serrano ham in cubes
- 1/2 measuring cup of wine
- 3 measures of rice (about 400 gr)
- 4 measures of hot chicken or ham broth (650 gr)
- saffron or coloring

How to do it:
1- Chop the onion, garlic, red and green bell pepper, tomato, pour into the
hot pan with a dash of oil and salt, stir.
GM E pot : Frying function - Valve closed - (Tª) 180º - 8 minutes

2- Add the serrano ham and the chopped chicken, seasoned with salt and
pepper, sauté.
3- minutes frying menu, stirring, until the chicken changes color.

4- Add the white wine and bay leaf, bring to a boil to facilitate the
evaporation of the alcohol. Stir-fry the rice a little.

5- Add the broth and coloring, stir.

GM E pot: Stew function - Valve closed - (Tª) 130º - (P) Medium - 8 minutes

Depressurize, stir well, turn over and let stand for about 5 minutes.
3.-POTATO CAKE in the GM OVEN model E

Ingredients:
- 4 medium-sized cracked potatoes
- julienned onion to taste
- 6 tbsp. oil tureens
- 6 tbsp. soup tureens water
-sal
- 5 eggs

How to do it:
1- Put in the bottom of the pan the oil, the potatoes, julienned onion, water
and 1 teaspoon of salt and stir well so that everything is impregnated.
2- Place the cover, and

GM E pot
Stew function - Valve closed - (P) Medium - (Tª) 160º - 8 minutes

3- While the potatoes are cooking, beat the eggs in a large bowl with 1/2
teaspoon salt, pour in the stewed potatoes, stir well and wash the bowl.
4- Put oil in the bottom of the pan and a little on the sides and heat for a
few minutes on the griddle/frying pan function, pour the preparation, close:
WARNING: If your pan is not of the Daikin or ceramic type, it will stick, so it
is best to put baking paper on the bottom or cook it in a normal frying pan.

GM E pot
Griddle function - Valve open - (P) * - (Tª) 140º - 10 minutes
*If I do not set the pressure, it is the pressure set by the cooker for this
function.

DO NOT OPEN THE COVER WHEN FINISHED, cancel menu and leave it in for
10 more minutes, so that it finishes setting with the residual heat, and so it
does not brown excessively underneath.
You can color the top with the baking head if you want, and if not, as you
turn it over when you turn it upside down, you can't see that side.
5- - GREEN BEANS WITH POTATO in the GM OLLA model E

Ingredients:
- Green beans (fresh or frozen)
- Potatoes
- Onion (optional, to taste)
- Salt, oil

How to do it:
In the bowl put 3 measures of the cup that fits in the pot of water, a drizzle
of oil and salt. We put the grid, and in the basket we put washed green
beans, potatoes and onion if you like.

GM E pot
Steam function - Valve closed - (P) Medium - (Tª) 130º - 5 minutes

Depressurize, line to taste with oil, salt and vinegar, a little mayonnaise.
.....................

They come out cooked, steamed, with all the nutrients and the taste
ummm!!!!! and if we use the GM OLLA we shorten the cooking time, saving
energy. All are advantages.
After so many parties we feel like a little bit of vegetables.
- TENDERLOIN WITH CARROT with the GM OLLA model E

Ingredients:
-pork tenderloins, turkey ......
- onion
- garlic
-parsley
-oil
-flour
- ½ measure of the cognac measuring cup
- oranges

How to do it:
1- Season the tenderloins with salt and pepper, dredge in flour and fry in
the pan to seal the meat.
2- When you see it is ready, add garlic, onion, parsley and fry.
3- Add the brandy and let the alcohol evaporate for a few minutes.
4- - Add the juice of an orange or two. It depends on the amount of
tenderloins you put in the pan, the more you put in the pan the more juice.
We close the pot

GM E pot
Stew function - Valve closed - (P) Medium - (Tª) 120º - 10 minutes

*Once the cooker is programmed with what we want it to cook, ALWAYS

press the COOK button, otherwise the cooker will not start the cooking
process and it will delete what we have told it, having to indicate it again.

When finished, depressurize, remove the tenderloins, blend the sauce with
the blender, put the tenderloins back in the bowl with the sauce, stir well.
You can put it with the lid open for a few minutes over low heat so that the
sirloin takes more of the flavor of the sauce, let stand a few minutes and
serve.
6- - PEAS WITH HAM with the GM OLLA model E

Ingredients:
- Peas, bacon, Ham............
- Diced ham
- Garlic
- 1/2 tablespoon oil
- Salt

How to do it:
Put ½ tablespoon of oil in the pan, a little salt and chopped garlic to taste.

GM E pot
Griddle function, without the lid, sauté the ham and peas for a few minutes.

And ready to eat, easy and tasty recipe made in GM pot.

- GRILLED CHICKEN CHICKEN BREAST in the GM E

Ingredients:
- One or more chicken breasts, turkey.
- Minced garlic
- Parsley
- Salt and pepper
- Lemon
- Oil

How to prepare it:

Season the breast with a little salt and pepper to taste, add parsley, chopped
garlic and a squeeze of lemon juice. Allow the breast to take on the flavor of
the marinade.

OLLA GM E
Griddle menu - (Tª) 160º - time required

Uncovered, brown the breast to taste. In a few minutes, no splashing,

simple, healthy, fast and ready to eat.
8.- DORADO in the GM model E FROILER

Ingredients:
- Dorada
- Salt
- olive oil
- parsley
- Garlic
- Lemon slices

How to prepare it:

We add salt on one side and put a slice of lemon on the top of the head (or
if we prefer the back without the head). We turn it over and do the same on
the other side. Put the sea bream in the pan with a mixture of chopped
parsley, sliced garlic and olive oil that we have crushed in a mortar.

GM POT
Griddle Menu or Oven Menu - (Tª) 160º -approximately 10 minutes

If you have the oven head, put it at the same time as the oven menu in the
pot, it will be much better looking and faster, browned on both sides, in no
time at all, so much saving of light hehehehe.
9.- WHITE RICE with the GM OLLA model E

Ingredients:
- cup of rice (if you vary this quantity you only have to vary the quantity of
water as well)
- 2 cups of water
- 1 tablespoon of extra virgin olive oil
- 1 whole garlic clove with skin
- 1 teaspoon salt

How to prepare it:

In the pan put a tablespoon of oil, heat and lightly fry a whole clove of
garlic, including the skin. Add the rice in the pan and a teaspoon of salt, and
stir well until the rice is soaked with the oil.
Then pour the 2 cups of water.

OLLA GM E:
valve closed - stew - (Tª) 130º - (P) medium pressure - 8 minutes and cook.

Open, stir well, and let it rest a little with the bowl out of the pot, so that it
does not overcook. Let stand 5 minutes and serve.

I assure you that your rice will be perfect. If not, keep an eye on these
points:

- The type of rice. Try to use the traditional medium grain rice, it is the best
for this preparation.
- The proportion of water is always 1 of rice per 2 of water.

You can keep the white rice overnight, if you wash it with a little hot water
to loosen the grains it will be perfect and then it can be used for a rice salad,
a Cuban style rice, as a garnish for many dishes with sauces, ummmm!!!! or
any other recipe you can think of.
- 0.- CHAMPIÑONES AL AJILLO with the GM OLLA model E

Ingredients:
- Mushrooms
- oil
- salt
- minced garlic
- parsley

How to prepare it:

In the pan put a spoonful of oil.

GM OLLA:
Griddle menu - (Tª) 180º.
Fry the chopped garlic, add the sliced mushrooms and parsley to taste and
leave for a few minutes, and ready to serve.
11.- MAGRO WITH TOMATO in the GM OVEN model E

Ingredients:
- 1kg lean pork, turkey...............
- 1 onion to taste
- 3 cloves garlic
- 1/2 measuring cup of white wine
- 1 bay leaf
- 1 meat stock cube
- 1 can crushed tomato (400g)
- 1 tablespoon sugar
- Thyme, oregano, Provencal herbs
- Salt and pepper
- Extra virgin olive oil

How to do it:
- Put a good splash of oil in the pan.
- Program MENU FRIED with lid open
- Sauté the onion together with the chopped garlic.
- Add the cleaned, chopped and seasoned meat. Sauté
- Sprinkle with the wine and cook for a few minutes to evaporate.
- Add the crushed tomato together with the sugar to soften the tomato, the
stock cube or vegetable concentrate, pepper, salt, bay leaf and a pinch of
thyme and oregano, Provencal herbs.
- Cover the pot and program:

GM OLLA:
Stew menu - valve open - (P) Low - (Tª) 120º - 10 minutes

- Allow to depressurize, open the pot. Leave a few minutes in the stew
menu to thicken the sauce to taste, and the lean meat with tomato is ready.
12.- BIZCOCKIE with the GM OVEN model E

Ingredients:
- 4 eggs
- 250 gr sugar
- pinch of salt
- 130 whipping or cooking cream
- 120 gr sunflower oil
- 1 sachet yeast and teaspoon Royal type
- 260 gr flour
- zest of a lemon
- oil grease the pan

How to prepare it:

Beat the eggs with the sugar and the pinch of salt with a whisk until they
whiten, add the rest of the ingredients in the order indicated in the
ingredients. (I recommend sieving the flour with a sieve) and blend with the
turmix until it becomes a thick cream without lumps.
Grease the pan and pour the preparation. (If you do not have a ceramic
bowl, it is advisable to put a silicone or vegetable paper base on the bottom
to prevent sticking).

OLLA GM E:
Oven function - valve open - (P) Medium - (Tª) 120º - 60 minutes

Allow to cool slightly by removing the pan from the pot for about ten
minutes. DO NOT unmold when hot because it will break.
Unmold and cool on a wire rack and sprinkle with powdered sugar.

TIP: You can use a crochet cloth and put it on top of the cake, add the
powdered sugar and you will have a cake that is not only delicious, but also
perfectly decorated and surprising hahaha.
13.- HARD EGGS COOKED in the GM OVEN Model E

Ingredients:
- fresh eggs
- 4 measuring cups of water
- the roasting rack
- salt

How to prepare it:

Put the water and salt in the bowl of the OLLA GM, the grid and the fresh
eggs on top.

GM POT
Steam menu - valve closed - (Tª) 130º - (P) Medium - 1 minute - cook

Let it depressurize by itself and the hard-boiled eggs are ready to spend on
whatever we want.
14.- COOKING with the GM Model E FROGGER

Ingredients:
Put the ingredients that you normally put in the stew to your taste.
-Chickpeas soaked for 8 hours (Optional)
- chicken pieces
- 1 ham tip or ham bone
- 1 leek (the less white part will do)
- 1 potato
- 1 or 2 carrots
- 2 fresh chorizos
-water
-sal

How to prepare it:

Put all the ingredients in the bowl, the chickpeas I put them in a net to keep
them under control hahaha I cover them with water up to 3/5 of the amount
of water in the bowl, a teaspoon of salt, put them to cook:

GM OLLA:
Stew function - (P)high - (Tª) 140º - 25 minutes. The chickpeas should be
well cooked, whole, but cooked to taste.

Depressurize the pot and strain the broth.

When it has rested for a while, I remove the fat from the surface, so it is
healthier.
With the broth, we make the soup, and with the meat, if we have any left
over, we make croquettes.
The cocido recipe is undoubtedly the star dish of Spanish cuisine, a "unique"
preparation that can be used for three different dishes: soup, legumes (with
vegetables) and meat. A real luxury!!!
15.- CROQUETTE DOUGH in the GM OVEN Model E

Ingredients:
- 200 grams of serrano ham, or chicken...
- 40 of oil from the pot cup
- 1 cup and a half of flour (the cup is the measuring cup of the pot)
- 4 small glasses of milk
- A little nutmeg
- A very small piece of meat stock cube (optional), sometimes I add it and
sometimes I do not.
- Egg and bread crumbs for breading

How to prepare it:

Put the oil in the pan, grill menu and add the finely chopped ham, or the
meat, whatever is left over, and turn it a few times.
We add the crumbled piece of the pastilla, stir and add the flour, turn lightly,
cancel the menu.
Pour in the milk and nutmeg, stir well, close the pot , and

GM OLLA:
Stew menu - 4 minutes - (P) low.

Depressurize, open the pot and stir, and you will see that the dough is
ready. Remove the bowl from the pan, so that it does not brown, remove
the dough to a plate, let it cool a little and put it in a piping bag, when it
cools put it in the refrigerator for a while.

We form on parchment paper, make strips with the dough, cut the size we
want with scissors and dip the croquettes in egg and breadcrumbs.

We put in little boxes and freeze the ones to keep and the ones we want to
use, we fry them with a little oil, in the GM pot in a deep fryer.
16.- RICE WITH RIBS in the GM OVEN model E

Ingredients:
- marinated pork ribs
- onion
- red bell pepper
- oil
- 3 tbsp. natural crushed tomato
- 1/2 measuring cup of white wine
- 1 bay leaf
- minced: 2 cloves garlic, parsley and 1 teaspoon salt
- 3 measures rice (400 gr.)
- 4 measures water (650 gr.)
- dye

How to prepare them:

1- Fry the onion and bell pepper in the pan with the oil until the vegetables
are poached.
2- Add the tomato, white wine, bay leaf and chopped marinated ribs, stir
well, close.

PROGRAMMING:
GM OLLA model E:
Stew function - (Tª) 140º - (P) medium - 15 minutes and cook.

3- Meanwhile we make the garlic and parsley paste. Once the ribs are
cooked, depressurize, open the pot and add the rice, water, mash and
coloring, stir well, add salt to taste and close.

GM OLLA model E:
Stew function - (Tª) 130º - (P) medium - 8 minutes - cooking.

Open, stir well and ready to serve.

17.- EGG FLAN with the GM OVEN model E

Ingredients:
- 5 eggs
- 500 gr. milk
- 130 gr. sugar
-liquid caramel
- 8 measures water

How to prepare it:

1 - Blend the eggs, milk and sugar with the mixer.
2 Caramelize a mold bottom and walls, with caramel *check that the mold
fits in the pan.
3 Pour the mixture into the mold.
4 Place the steam rack at the bottom of the pan, pour the water in, put the
flan pan in if it has a lid, if not, cover with albal.

GM OLLA model E:
Stew function - valve closed - (Tº) 110º - (P) medium - 8 minutes.

Let it depressurize on its own, so that it is finished.

Allow to cool and place in the refrigerator for a few hours before unmolding.
18.- ROASTED APPLE in the GM OVEN model E

Ingredients:
- golden apples, reinette.......the one you like the most
- 1 measuring cup water
-lemon juice
-butter chips
- accounts. brown sugar dessert
-a few drops of liquid vanilla (or vanilla sugar)
-sprinkle cinnamon
-sweet wine. The alcohol in the wine evaporates during cooking, if you do
not like it, you can use other liquors such as brandy or rum.

How to prepare it:

1- - Wash the apples well, with the help of a corer or a sharp knife remove
the core and seeds, leaving the base to be able to stuff the apple.
Put a measuring cup of water in the bowl, place the grid and the apples on
top.
2- Sprinkle in the hole a few drops of lemon juice, a small piece of butter in
each, 1 teaspoon of brown sugar, drops of vanilla, cinnamon and a dash of
sweet wine.
3- Place the baking head and bake simultaneously by programming the pan.

GM OLLA:
Oven menu - (Tª) 160º - 10 minutes

HEADER:
10 minutes - (Tª) 175º.

The time of the pot will not be discounted, they will be roasted when the
time of the lid is over.
Allow to warm and serve with the juice remaining in the bottom of the bowl.
Remove, let cool, and enjoy!!!!!.
19.- POTATOES WITH CHORIZO in the GM OVEN
model E
Ingredients:
-choricero peppers (optional, if you like them with more flavor)
-onion
- 1 teaspoon paprika
- 2-3 fresh chorizos
- 1-2 cayenne peppers (Optional)
-cracked potatoes
- 1 meat cube
- 2 cloves garlic
- 1/2 large red bell pepper
- 1 Italian green bell pepper
-oil
-sal
- 1 bay leaf

How to prepare it:

1- - Soak the peppers in boiling water for one hour to hydrate them. With a
lace, drag the meat and set aside, soaking water and pulp.
2- Put a little oil in the pan, add the chopped vegetables, onion, garlic, red
and green bell pepper, very small and a little salt, stir well, close:

GM OLLA model E:
Stew menu - valve closed - (Tª) 140º - (P)Medium - 5 minutes - cooking.
Depressurize.

3- Add the chorizo bell pepper meat, paprika, sliced chorizo sausage,
potatoes, bay leaf, cayenne pepper, and fry for 2 minutes on the grill/fry
menu.
4- Cover with water (you can take advantage of the water from soaking the
chorizo bell pepper), add the ladle or tablet and correct the salt.

GM OLLA model E:
Stew function - valve closed - (Tª)110º - (P) medium - 8-10 minutes -
cooking.

The time will depend on the type of potato and the water.
Depressurize, let stand a few minutes, if you want the broth more trabado
can crush a few potatoes with a fork and stir. Ready a spoon dish that now
with the cold weather come very well
20.- GRILLED TENDER LOIN RIBS in the GM E OVEN

Ingredients:
- Tenderloin steaks
- Oil
- Garlic
- Parsley
- Provencal herbs
- lemon juice
- Salt

How to prepare it:

1 Make a paste with the oil, salt, parsley, garlic, Provençal herbs and lemon
juice.
2 Put the pan on the grill menu, when it is hot put the fillets in it and add
the sauce that we have prepared.

GM OLLA model E:
Griddle Menu - (Tª) 160º - time required

And ready some grilled tenderloin steaks, healthy and quick in no time with a
great saving.
21 .- CHOPPED MEAT PIZZA in the GM OVEN model E

Ingredients:
-Pizza dough base.
- Tomato jar
- minced meat
-onion
-under
-carrot
-parsley
- mozzarella cheese or other cheese to taste
- -Oregano
-Basil

Preparation
1 In the frying pan we fry the meat, tomato, chopped onion, garlic, chopped
carrot, a pinch of oregano, basil and set aside.

2 Open the pizza dough and stretch it on the paper, put it inside the whole
pan without cutting it leaving a quiche-like shape and with the parchment
paper underneath. Then add the sauce, pour the package of cheese over the
tomato mixture. And we close the pot.

GM OLLA model E:
Oven menu - valve open - (Tª) 180º - 15 minutes
22 .- CHICKEN SNACKS in the GM OVEN model E

Ingredients:
-Chicken breasts filleted and cut into strips
- 3 teaspoons oil
- salt
- pepper
- garlic
- parsley
- oregano
- lemon
- bread crumbs

How to prepare it:

1 Put the chicken filleted and cut into strips in the marinade of lemon, salt,
pepper, garlic, parsley, oregano for about two hours to take the marinade.
2 Put breadcrumbs in a plastic bag and put the chicken strips in it, move it
so that the breadcrumbs stick to the chicken. It's a quick and mess-free
trick.
3 Pour two tablespoons of oil into the pan and heat on:

GM OLLA model E:
Oven function - (Tª) 160º.

4 Shake the chicken pieces and pour into the hot pan, stir.
5 Place the oven head at the same time so that it browns: HEAD:
(Tª) 175º - 20-25 minutes (depending on the pieces)
Stir from time to time until it takes the color.
23 CHOCOLATE FLAN in the GM OLLA model E

Ingredients:
- 1/2 liter of milk
- 4 eggs
- 4 tablespoons sugar
- 3-4 tablespoons of pure cocoa. You can add Cola Cao, Nesquik, coffee...

Preparation:
1.- Beat and put in a caramelized flan pan, cover the mold if it has a lid or
with albal paper and put in the pan, pour water up to half of the flan pan,
close the pot.

GM OLLA model E:
Stew function - valve closed - (Tª) 110º - (P) medium - 8 minutes - cook

Let it depressurize by itself, so that it is finished and ready. Let cool and
place in the refrigerator for a few hours. An easy, light and healthy dessert
in no time at all
24.- CANELONES DE PUERRO in the GM OLLA model E

Ingredients:
- 2-3 leeks (only the white part)
-onion
-under
-carrot
-red bell pepper
- a bay leaf
-oil
- 1 teaspoon sweet paprika
-sal
-oregano
- 1 teaspoon sugar
-2 measuring cups of natural tomato
-cheese slices
-slices of york ham
-cheese au gratin

How to prepare it:

1 Cut the leeks into pieces and steam them. Pour three measuring cups of
water into the pan and place the rack. Place the washed leek pieces in the
frying basket and put them in the pan on the rack, close the pan and place
them on the rack.

GM OLLA model E:
Steam function - valve closed - (Tª) 120º - (P) Medium - 9 minutes - cook
Depressurize and reserve.

2 Chop the onion, garlic, carrot, red bell pepper very finely, if you have a
mandolin to cut the vegetables, all the better.
Put a little oil in the pan and add the vegetables and a bay leaf, close the
pan and add the vegetables.

GM OLLA model E:
Stew function - valve closed - (P) Low - (Tª) 110º - 6 minutes - cook

3 Depressurize, remove the bay leaf and add the teaspoon of paprika, stir
well, add salt, oregano, tomato and sugar. We close the pot and
GM OLLA model E:
Stew function - (Tª) 120º - 6 minutes - cook
Depressurize
You can pass the sauce through the blender if you do not want to find the
vegetables in small pieces.
4 Pour the sauce into a baking dish.
5 The leek pieces are passed through kitchen paper to dry them and we roll
a slice of cheese and a slice of ham.
6 Place them on top of the sauce and sprinkle with grated cheese.
7 Gratinate if you have a baking head for the pan, otherwise gratinate in
the oven.

They are delicious, they will not weigh you down, with a mild flavor, very
healthy, you will eat more than one.
25 PISTO on the GM OLLA model E

Ingredients:
- One zucchini
- One eggplant
- a green bell pepper
- onion
- garlic
- A jar of crushed natural tomato
- olive oil
- salt

How to prepare it:

1 Chop the vegetables into small cubes, if you have a mandolin it will be
faster.
2 In the pan put the oil and in the frying menu first add the bell pepper and
sauté, add the onion and brown a few more minutes until golden brown, and
add the rest of the vegetables, stir well, cancel the program and reprogram.

GM OLLA model E:
Stew function - valve closed - (Tª) 120º - 10 minutes - cook

Depressurize. If when you open the pot and you see that it is too watery for
your taste, put on the stew menu with the lid open for a few minutes and let
it evaporate.
26.- BREAD in the GM PAN model
E
Ingredients:
- 350 gr. warm water
- 1 teaspoon sugar
- 30 gr. fresh baker's yeast
- 510-530 gr. strong flour (plus sprinkling flour)
- 1 tbsp. olive oil tureen
- 1 heaping teaspoon salt

How to prepare it:

1 - Place the warm water, sugar and yeast in a bowl and mix a little until
the yeast melts and let stand for 10 minutes.
2 - Add the flour, oil and salt and knead until the sides of the bowl are
clean, with floured hands form into a ball, subjecting the dough inside, this
will make it rise faster and better.
3 Cover with a cloth and let rise in a warm place until it doubles in volume,
between one and two hours.
4 Remove the air by kneading a little, put the dough on the worktop
sprinkled with flour, and shape it.
5 Place in a slightly preheated pan on the griddle/frying function, make
some cuts, or notches in the bread, close the lid and let rise for 20-30
minutes.

GM OLLA model E:
Oven function - valve open - (Tª) 160º - 45 minutes - cook

Depressurize and as it will be golden brown only on one side you can:
- If you do not have a baking head, turn it over and bake for another 5
minutes to brown.
- Put on the oven head and brown for a few minutes to your liking.
- Grill for 3 minutes in a conventional oven.

Allow to cool on a wire rack.

27.- SEPIA in the GM OLLA model E

Ingredients:
- A cuttlefish
- garlic
- oil
- salt
- parsley
- lemon

How to prepare it:

1 Make a marinade with the oil, garlic, parsley and lemon, and leave the
cuttlefish for a few hours so that it takes on the flavor of the marinade.
2 It can be grilled on the grill menu without the lid, turning it until it is to
our liking.
3 It can also be done:

GM OLLA model E:
Stew menu - valve closed - (T°) 130º - (P) medium - 8 minutes - cook

4 Release enough liquid, pour a little and if you like it less you can add
Oven function at 160º and it reduces and becomes less liquid. It's up to you
if you like to dip the sauce or not. Easy, quick and delicious recipe!!!!
- 8.- SPAGING in the GM OLLA model E

Ingredients:
- Spaghetti, usually 100gr per person
- garlic
- onion
- Sausages, bacon, Serrano ham......
- 1 l hot water
- salt
- pepper
- nutmeg
- grated cheese

How to prepare it:

1 Chop the garlic and onion finely and slice the sausages.
2 Heat the pan with a little oil and in the frying menu - (Tª) 180º add the
chopped garlic, onion, bacon, sausage, chorizo. and fry for 2 minutes with
the valve closed.
Depressurize and reserve the sofrito.
3 Without washing the bowl, pour hot water, two teaspoons of salt, oil, the
halved spaghetti and stir.

GM OLLA model E:
Stew function - valve closed - (Tª) 130º - (P) medium - 5 minutes *Depends
on the hardness of the water in your area the spaghetti may be harder, if so,
add a few minutes more. Drain the pasta and put it in the pan with the
sautéed sauce, nutmeg, pepper and oregano and sauté for two minutes on
the grill menu. (If you like them with fried tomato, add it and turn it around)
Sprinkle with grated cheese to taste and ready to serve.
29 FOLDED WINGS on the GM Model E FROCKER

Ingredients:
30 Marinated wings or, if you prefer, you can marinate them as you like.
31 oil
32.............................Broth from cooking vegetables (e.g. green beans, do
not throw it away, freeze it and you can make this recipe, a noodle soup
with strips of ham)......)

How to prepare it:

1 Brush the wings with a little oil, and the pan as well.
2 We put the wings in the bucket.
3 Add the broth from cooking the vegetables.

GM OLLA model E:
Oven function - valve open - (Tª) 130º - 15 minutes - cook

Depressurize, you want them golden brown, put the oven head on for a
moment and they are ready.
30 ROAST CHICKEN in the GM OVEN Model E:

Ingredients:
- Chicken quarters
- 3-4 medium potatoes
- garlic
- onion
- parsley
- oil
- salt
- lemon
- Provencal herbs
- thyme
- rosemary
- 1 measuring glass of wine
- 3-4 measuring cups of water
- laurel
- a stock cube
- dye

How to prepare it:

1 Make a paste to marinate the chicken and potatoes in a mortar with the
garlic, parsley, salt and other spices, add the oil and lemon juice and
marinate it all. Reserve.
2 Put oil in the frying pan and fry the onion and garlic in the fry menu until
it takes color.
3 Add the wine and bring to a boil. Add water, bay leaf, passata, coloring,
chicken and potatoes and stir.
4 Close the pot and

GM OLLA model E:
Oven function - (Tª) 160º - 60 minutes

OVEN HEAD: (Tª) 225º.

5 Turn the chicken so that it browns evenly.

31 CALLOS WITH GARBANZOS in GM OLLA model E

Ingredients:
- A package of tripe
- chickpeas soaked the day before or, if you prefer, from a can, already
cooked
- chorizos (some can be spicy if you like more flavor)
- onion
- ground cumin (optional if you like more flavor)
- garlic cloves
- sweet and hot paprika
- oil
- water

How to prepare it:

1 Set the grill menu to heat the pan with the oil. Add the chopped garlic and
the chopped onion until soft.
2 Add the chorizos cut into pieces and sauté. Add if you like cumin, as it will
release more flavor when roasted.
3 Add the tripe and a teaspoon of paprika.
4 Pour water, but only just enough. Nothing will evaporate during cooking,
so it is advisable not to add more liquid than strictly necessary. Close the pot
and:

GM OLLA model E:
Stew function - (Tª) 140º - (P)Medium - 20 minutes - cook

Depressurize, or let it do it by itself, depending on whether we are in a hurry

or not.
5 Pour in the chickpeas. It was not necessary to add more water. Cover and
program the same Stew function, with the same temperature and pressure
for 10 minutes more. And ready our hot dish!!!! Now with the cold weather
it's time for a spoon haha
32 .- CORN POPPING Pigeons in the GM OVEN model E

Ingredients:
- Kernel corn, to make popcorn.
- A drizzle of oil, think that if you put a little oil, they will not open. If you
want them with butter instead of oil, use butter, which will make them even
tastier.
- salt

How to prepare it:

1.- Put the ingredients in the pan and

GM OLLA model E:
Oven menu - valve open - (Tª) 160º - 5 minutes more or less, when they
stop popping is when they are ready, so keep an eye on them.
33.- WHISKY PORK in the GM OLLA model E:

Ingredients:
-beef veal stew
-carrot
-mushroom
-peas
-oil
-sal
-pepper
- garlic powder
- sliced garlic
-onion
- bay leaf
- 1 dessert spoon flour
- 150 gr. whisky
- 150 gr. white wine
- 3 measures meat broth (or water and stock cube)
-potatoes

How to prepare it:

1- - Season the meat pieces with salt and pepper and sprinkle with garlic
powder.
2- Pour oil into the pan and heat for frying. Sauté the pieces of meat until
they change color, set aside.
3- In the same oil that remains in the pan, fry the garlic slices until they
begin to brown, the carrot, the mushroom, the peas, the bay leaf, stir well
so that they fry equally.
4- Add the flour, stir well, then add the whiskey and white wine and bring to
a boil to evaporate the alcohol.
5- Add the meat, water and the passata, close:

6- Depressurize the pot, stir well, add potatoes in small pieces, close the
pot.

GM OLLA model E:
Stew function - valve closed - (P) medium - (Tª) 120 - 4 minutes - cook
Depressurize, if you like it less brothy, mash a potato and a few
pieces of carrot with a fork and stir, leave the pot open and put the
stew function on for a few minutes until it thickens a little, let it rest
for a few minutes and serve.
- 4.- MAGDALENAS in the GM Model E OVEN

Ingredients:
- 4 eggs
- one cup of mild olive oil or sunflower oil, whichever you like best
- two cups of flour
- two cups of sugar
- one cup of milk
- zest of a lemon
- one sachet of yeast

How to prepare it:

1 Put the eggs, lemon zest and sugar in a bowl and beat with the turmix, if
you have a mixer better.
2 Add the milk and yeast and beat again.
3 Add the oil and whisk.
4 And finally the flour until there are no lumps.
5 Fill the muffin papers (put two by two to make it stronger) and fill up to
half maximum.
6 Put a silicone base in the pan or parchment paper and place the uncooked
muffins (seven will fit).

GM OLLA model E:
Oven menu - (T130º) 9 minutes, and at the same time

FURNACE HEAD:
(Tª) 200º.

After the time has elapsed, check that they are golden brown. If not, leave
the browning lid running with the oven menu off.

If you have two trays, when they are ready, I take out the whole tray and
make the next batch. If you want, you can add sugar in grain before baking,
and they are more traditional.

When cooled, store in a bag. Serve with powdered sugar on top.

35 STEAMED MUSSELS in the GM OVEN model E:

Ingredients:
-Mussels can be used for any mollusk: for opening clams, cockles, razor
clams...
-lemon
-laurel leaf
- one or two measures of water depending on the quantity

How to prepare it:

1.- Clean the mussels well (apart from using the knife, I use a nana scourer
that I use only for that and they stay great). Put one or two measures of
water in the bowl, a little lemon juice if you like and the bay leaf, put the
grid and put the mollusks in the basket, put them in the pot and cook:

GM OLLA model E:
Steam menu - valve closed - 3 minutes - cook

Depressurize, drain the mussels and ready.

36.- EMPANADA in the GM OVEN model
E
Ingredients:
- 1 sheet of fresh puff pastry
- small onion
- natural mushrooms
- diced ham
- 100 gr cooking cream
- 1 tablespoon cream cheese (philadelphia type)
- extra virgin olive oil, salt and pepper
- beaten egg for painting

How to prepare it:

1 Put oil in the pan and heat in the frying menu.
2 Chop the onion, add to the pan and poach, then add the mushrooms.
When everything is almost sautéed, add the ham and stir a few more times.
Add the cream and cheese and salt and pepper to taste, leave for a minute
and cancel the menu.
3 Stretch the puff pastry sheet, and with the back cover of the pan I mark it
with the edge and cut it out, it is the size of the base.
4 I pour the previously made stuffing.
5 Cover with another lid trimmed with the back cover of the pot.
6 Join the edges and tighten by marking it.
7 Decorate with the leftover trimmings, everything is used.
8 Brush with beaten egg.
9 The parchment paper that goes with the puff pastry sheet is placed at the
bottom of the pan.

GM OLLA model E:
Oven function - valve open - (Tª) 140º - 15 minutes - cook

OVEN HEAD: (Tª) 180º - 15 minutes.

When using the oven head, the cooker does not discount, so be guided by
the time of the oven head.

Ingredients:
-Beans as you like them best (cinnamon, white, pinto, pinto). )
37.- FABADA in the OLLA GM model E

-fresh sausages
-morcillas
-bacon bits
-under
-laurel
-sal
-onion

How to prepare it:

1 - Soak the beans the night before.
2 Drain the water and place the beans in the pan.
3 - In the pan add the onion and garlic, add to the pan the sausages, blood
sausages, bacon, bay leaf and 1 teaspoon of salt.
4 - Cover with water, which should be about a finger's breadth, and

GM OLLA model E:
Low heat function - (Tª) 90º - valve open - 2 hours depending on the
legume.

5 - If when we open the pot we see that we want the broth to be more
stuck, we take out a handful of beans and mash them and add them to the
pot in the last minutes, so it gives another texture to the broth.
6 Bring to a boil again, 10 minutes, in the same menu, low heat, valve
open, 90º.
7 Let stand for a few minutes and enjoy. It's time for a spoon dish with this
cold weather!
38 PERAS AL VINO in the GM OLLA model E.

Ingredients:
- 5-6 pears
- 1/2 liter of non-alcoholic red wine (must)
- 1/4 liter of water
- 100 gr. sugar
- 2 cinnamon sticks

How to prepare it:

1 Peel the pears leaving the stalk.
2 Place them in the bowl, making sure they are standing upright (this will
improve the final appearance).
3 Add the remaining ingredients, stir a little.

GM OLLA model E:
Steam function - valve closed - 10 minutes - cook

4 Leave until completely cooled in the same pan, which is when they take
on a more intense color and then transfer to the refrigerator so that they are
cool when serving.
5 If you want to give a nicer touch to the presentation you can decorate
with whipped cream and sprinkle with ground cinnamon, to taste.
39 FRIED POTATOES AND EGGS in the GM OVEN model E.

Ingredients:
- 3 tablespoons oil
- potatoes
- salt
- garlic
- paprika
- eggs

How to prepare it:

1 Put the oil in the pan and preheat.
2 Pour the potatoes cut in the shape of a cigarette.

Oven function - (Tª) 160º - 30 minutes

Header:
170º - 20 minutes

3 When placing the head we have to be guided by the time of the head, not
of the pot, which does not discount.
4 Turn the potatoes from time to time.
5 Once they are golden brown sprinkle with salt and if you like garlic and
paprika to taste.

Without washing the pan or canceling the menu, lower the temperature,
pour a tablespoon of oil, crack the eggs and pour into the pan when it is hot.

(Tª) 140º - 2 minutes

40 BROILED VEGETABLES in the GM OVEN model E

Ingredients:
-zucchini
-berenjena
-red bell pepper
-green bell pepper
-tomato
-onion
-under
-sal
-oil
-Provencal herbs

How to prepare it:

1 Layer the vegetables in the pan.
2 Salt, a drizzle of oil and Provencal herbs are added to each layer.
3 Close the pot and

Oven function - (Tª) 160º.

Oven Head (Tª) 175º - 10 minutes

41 Roasted Potatoes with Surprise in the OLLA GM E

Ingredients:
- 4-5 medium potatoes
- 4-5 slices bacon, serrano ham, cheese......(of what we want to fill in)
-sal
-pepper
-nutmeg
-butter
-oil
- sliced garlic
- 2 and a half measuring cups water
- 1 meat stock cube
- grated cheese 4 cheese sprinkles or slices cheese slices
- 1 sprig fresh thyme (optional)

How to prepare it:

1 Wash the potatoes well, check that they fit in the bottom of the pan.
Make some slits without going all the way through. Reserve.
2 - In the frying pan in menu fry a little butter and oil, the sliced garlic.
3 - When they begin to take color, add the water, meat cube and place the
potatoes with the slices done.

GM OLLA model E
Steam function - valve closed - (P)medium - (Tª) 130º - 5 minutes

4 Depressurize and introduce a small piece of bacon, ham, cheese, etc.

in each slit of the potato, it is not necessary to take the potato out of the
bowl, being careful not to burn ourselves we help ourselves with a knife and
we are filling them.
5 Season with salt and pepper and top with grated cheese or pieces of
slices, and rosemary if you like this flavor.

GM OLLA model E
Oven menu - (Tª) 160º - 30 minutes

FURNACE HEAD
(Tª) 200º - 15-20 minutes (depending on the thickness of the potato)

6 Bake both the pan and the head at the same time. The cooker does not
discount until after a long time, so be guided by the head.
42 .- CHICKEN HAMS WITH MUSHROOMS GM E

Ingredients:
- Chicken hams
- natural mushrooms cut into pieces, whole, or sliced as you like.
- crushed tomato
- onion
- garlic slices
- laurel,
- 1 teaspoon paprika
- 3/4 glass of cava, or wine or beer (whatever you have on hand) -oil.

How to prepare it:

1 Put the oil in the pan, heat and put the hams on the grill menu and brown
them a little.
2 Add the onion, garlic, bay leaf and sauté a little.
3 Add the tomato and mushrooms and sauté.
4 Pour in the cava and close the pot.

GM OLLA model E:
Turbo menu - 17 minutes - cooking

Depressurize and open.

If it is a little too soupy for your taste, as the mushrooms release water, set
the Stew Menu for eight minutes at (Tª) 160º WITHOUT a lid, open the pot
to evaporate the liquid and it is ready to eat.

Serve with white rice (recipe no. 9) french fries...................

43.- SOLOMILLO WITH ONION SAUCE in the OLLA GM E

Ingredients:
-Solomillo
- onion
- 1 measuring cup of white wine
- 1 measuring cup of water
- one sachet of onion soup.
-sal
-pepper
-oil

How to prepare it:

1 Season the sirloin with salt and pepper.
2 Pour the oil into the pan and in the grill menu at 160º when it is hot, seal
the sirloin with the chopped onion.
3 Cancel and add the wine, water and onion sachet and stir.

GM OLLA model E
Turbo menu - (P) high - (Tª) 130º - 10 minutes - cook

Depressurize and ready to eat.

44 RISOTTO EXPRESS MUSHROOMS in the GM OVEN model E

Ingredients:
- For each measure of rice 2 of broth
(choose the broth according to what you are going to combine the risotto
with, in this case it is going to be with mushrooms, so we use homemade
ham broth, but it can be vegetable, fish...)
- onion
- 1 measure of white wine
- Rice
- Mushrooms
- Olive oil / salt
- Butter
- Nutmeg
- Black pepper
- Parmesan cheese

How to prepare it:

1 Pour a little oil in the pan and fry the mushrooms with the fry menu.
Remove and set aside.
2 In the same oil used to fry the mushrooms, fry the onion in the fry menu,
until slightly poached.
3 Pour the rice and let it change color.
4 Pour the wine and leave for a few minutes until the alcohol evaporates.
5 Pour in the broth and salt.
6 The pot is closed and

GM OLLA model E:
Stew menu - (P)low - 8min.

7 When it is finished, stir the rice with the little broth that will be left and
add the butter, stir and then the Parmesan cheese, nutmeg and pepper and
continue stirring.
8 Accompany the rice with the mushrooms that we had previously made.

The risotto can be made with whatever you like: chicken risotto, garlic and
mushrooms, asparagus and clams, cod, zucchini and shrimp.
- 5.- HAM AND CHEESE QUICHE in the GM OLLA model E

Ingredients:
- 1 puff pastry or shortcrust pastry sheet
- Cheese of the type you like
- cooked ham slices
- ideal evaporated milk or cooking cream
- 3 eggs
-sal
-black pepper
-nutmeg
- grated cheese

How to prepare it:

1 Cut the puff pastry next to the baking paper with the one that comes
underneath, if you have the baking head, just the diameter of the adapter.
2 Place inside the bottom of the pan and flatten the edges a little against
the walls and prick well with a fork.
3 Layer cheese and cooked ham alternately, cheese, ham, cheese, cheese
and finish with ham.
4 Beat the ideal milk with the eggs, salt, pepper and nutmeg with the
turmixer.
5 Pour the preparation on top, sprinkle with grated cheese.

GM OLLA model E:
Oven function - valve open - (Tª) 160º - 30 minutes

If you have the oven head put 8 minutes at 250º to give it color or gratin in
the oven.
6 Let it warm for a few minutes in the bowl, unmold and remove the paper,
it can be eaten hot or cold.
46 .- RICE WITH CHICKEN in the GM OLLA model E

Ingredients:
-chicken
-oil
-onion
-under
-red bell pepper
-green bell pepper
-green beans
-peas
-rice
-caldo
-saffron
-colorant
-lemon

How to prepare it:

1 Put a little oil in the pan and fry all the vegetables on the grill menu at
160º.
2 Add the chicken cut into small pieces and leave for a few more minutes to
seal the chicken.
3 Add rice in the necessary quantity depending on the number of guests,
coloring, saffron, and water in the following measure: For each measure of
rice, two half measures of water.
4 Cancel plancha menu.
5 Close the cooker and program:

GM OLLA model E:
Stew menu - (Tº) 110º - (P)low - 8 minutes - cook
47.- HAKE WITH ARTICHOKE in the GM OLLA model E

Ingredients:
-fresh or canned artichokes
-oil
-hake loin fillet
-1 measure of white wine
-sal
-parsley
-under

How to prepare it:

1 If the artichokes are fresh, steam them in the basket, steam menu 8
minutes and if they are canned, drain.
2 Marinate the hake fillets with garlic and parsley.
3 Put a spoonful of oil in the pan on the grill menu, let it heat up and add
the hake fillet or loin. Let brown for a few minutes on both sides. 4.-Add the
artichokes, turn once.
5 Pour the measure of white wine.
6 Cancel griddle menu and program:

GM OLLA model E:
Stew function - (Tª)110º - (P) low - 4 minutes - cook
48.- PISTO WITH APPLE in the OLLA GM model E

Ingredients:
-Zucchini
-potato
-onion
-homemade fried tomato
-an apple

How to prepare it:

1 Put a little oil in the pan and set the frying menu.
2 .-While it is heating we chop the onion, we put the onion and while it is
being done, we peel and chop the potato into small pieces, we put the
potato with the onion, we move and we continue with the zucchini.You can
put it unpeeled or peeled as you like, wash and chop into small pieces, and
put it in the pan, move everything again and continue with the apple, I have
washed and cut into small pieces, also with skin, because then everything is
well done and it is not noticeable as you want, and finally put the tomato,
cancel, close and program:

GM OLLA model E:
Stew menu - 8 minutes

Let it depressurize, and spectacular as it has been and taste great, try it to
see what you think?
49 SUPERSANWHICH OF HAM AND CHEESE in the OLLA GM E

Ingredients:
slices of sliced bread without crust
ham of york
cheese that melts well
4 eggs.

How to prepare it:

1 We beat 2 eggs and put them in the bowl, if the bowl is made of ceramic it
is better so nothing sticks.
2 We put slices of bread, until we cover the bottom, then we put the ham
and cheese on top.
3 We put slices of bread again until it covers.
4 beat the 2 remaining eggs and put them on top of the bread slices.
5 We close the pot and put it in the

GM OVEN model E: Oven Menu - 5 minutes

6 If you do not have an oven head, open the pan and turn it over and close
it again, this time for 3 minutes in the oven menu. 7.- If you have a head, put
it at the same time with the pot and be guided by the time of the head,
because the pot begins to discount after more time. And ready to eat and
share in style
50.- DILL FISH

Ingredients:
-boneless fillets, such as hake, pangasius, salmon, etc.
-olive oil,
-onion
-garlic cloves,
- 1 measure of white wine,
- 1/2 fish stock cube
- dried or fresh dill

How to prepare it:

1 In the pan with a little oil I make a frying pan with onion and garlic,
griddle menu, lid open.
2 Add the fillets, the 1/2 stock cube, the measure of wine and the dill.

GM OLLA model E:
Oven menu - (Tª) 120º - 8 minutes

OVEN HEAD:
(Tª) 175º - 8 minutes at 175º.

Use the head to guide you in the time and in the last 3 minutes set the
temperature to the minimum in the oven menu of the pan so that the fish
does not dry out.
51.- CARBONARA SPAGHETTI.

Ingredients:
- spaghetti
- bacon
- onion
- emmental cheese
- 1 brik of cream
- 1/2 glass of milk
-water

How to prepare it:

1 Put a little oil in the pan and set the oven menu.
2 Chop and add the onion and let it fry a little bit.
3 Add the bacon, brown it a little.
4 Add the cream, milk, cheese, salt and wait for it to boil.
5 Cut the spaghetti in half, add to the pan and add water to cover the
spaghetti, cancel the oven menu.
6 We close and put:

GM OLLA model E
Stew menu - valve closed - 8 minutes
52.- FIDEUA WITH SAUSAGES in the OLLA GM model E

Ingredients:
-Fresh sausages, packaged sausages, fresh sausages, fresh sausage what
you like the most
-Fideua noodles
-onion
-red bell pepper
-fried tomato about 3 tablespoons
-pinch of paprika
-white wine one measure
-saffron
-1 chicken stock cube.
-water
-sal

How to prepare it:

1 Pour a little oil into the pan.
2 Chop the onion and red bell pepper finely.
3 In the frying menu, add the onion and the bell pepper, when it is
poached, add the sausages that we have cut into small pieces, let them fry a
little.
4 Pour in the wine and let the alcohol evaporate a little..............
5 Put the paprika, tomato, noodles, saffron, stock cube, cover with water,
salt and add:

GM OLLA model E:
Stew menu - 8 minutes. Allow to depressurize, stir and ready.
53.- VICHISSOISE on the OLLA GM model E

Ingredients:
-dogs
-medium potatoes or one large potato
- onion
-milk
-1/2 chicken stock cube.

How to prepare it:

1 Pour everything raw into the pot.
2 Cover with the milk and add the stock cube, close and close and

GM OLLA model E:
Stew menu - 8 minutes - cooking

3 When I finished, we put it through the blender.

4 If it is too thick we can add a little cream to lighten it.
5 If we want to decorate it, cut a piece of leek into thin julienne strips, fry it
and put it on top.
54 CHORIZOS A LA SIDRA in the GM OLLA model E

Ingredients:
- Sausages
-Cider or if you do not have it you can do it with wine, beer.

Mode of Preparation:
1-Pinch the chorizos with a toothpick.
2.- We put them in the pan, cover with cider and program

GM OLLA model E:
Stew menu - 5 minutes

Allow to depressurize and ready.

55.- APPLE AND PEACH CAKE in the GM E OVEN

Ingredients:
- 5 eggs
- 5 tablespoons of sugar
- 5 cds of flour
- ½ sachet of baking powder
- 3 half peach halves with their juice
- 2 apples
- 1 puff pastry base

How to prepare it:

1 Beat the eggs with the mixer, the peach and the juice, the flour, the sugar
and the yeast.
2 Add a finely sliced apple to the mixture.
3 Put butter in the pan and place the puff pastry base previously punctured
so that it does not rise too much and with parchment paper on the bottom
so that it does not stick and can be better removed by pulling the peaks of
the paper.
4 Add the mixture and decorate with the other sliced apple.
5 Sprinkle with sugar and place:

GM OLLA model E:
Oven menu - (T 130º) 20m

OVEN HEAD: 20m - (Tª) 160º.

6 Depressurize and brush with jam or with applesauce and butter and
enjoy!
56 RABBIT IN RICE in the GM OVEN model E

Ingredients:
- half a rabbit
- a head of garlic
- oil
- 1 measure of white wine
- 1 measure of broth
- salt and pepper
-laurel

How to prepare it:

1 Heat the oil in the frying pan in the frying menu.
2 Add the unpeeled and shelled or halved head of garlic. Let the garlic
brown a little.
3 Add the chopped rabbit previously seasoned with salt and pepper and
brown a little.
4 Add the white wine, broth, bay leaf and close the pot.

GM OLLA model E:
Stew menu - (P)alta - 15 minutes

5 Let it depressurize on its own and if it is brothy, let it boil for a few
minutes without the lid, remove some garlic with a little bit of broth and
crush it, add it to the pot and move it to bind the garlic with the sauce, and
to bind the broth.
- 7.- CHICKEN STEWED in the GM OVEN model E

Ingredients:
- 1 chicken, cut into pieces or 1 k chicken breast, cut into pieces
- 1 glass of white wine
- 1 bay leaf
-onion
-ajos
-olive oil
-sal
-pepper
- 1 stock cube
- 1 tablespoon flour

How to prepare it:

1 Season the chicken with salt and pepper.
2 Pour a little olive oil in the pan and set the fry menu. While the oil is
heating, chop the onion and garlic and add them to the pan with the bay
leaf. 3.-Turn it around until we see that everything is well poached.
4 Add the chicken and fry a little bit all together stirring constantly. Add the
glass of wine and the crumbled stock cube.
5 When the wine reduces a little, check the salt and add the teaspoon of
flour.
6 We close the pot and put in

GM OLLA model E:
Stew menu - valve closed - (P)medium- (Tª) 110º - 10 minutes

7 Once the time has elapsed, let it depressurize and open the pot. If the
sauce is more brothy than we like, we put the stew function with the lid
open for a few minutes to lock the broth and it is ready.
58 SEAFOOD PAELLA in the GM OLLA model E

Ingredients:
59 A bag of frozen paella mix (which comes with some vegetables) or if
you prefer to buy it fresh, the ingredients that you like to prepare the paella.
60 some frozen shrimps,
61.......................................................a small glass of basmati rice, round
(the type of rice you normally use)
62 two small glasses of fish broth (for each 1 of rice---2 of broth)
63 avecrem cube
64 dye.

How to prepare it:

1 If you are in a hurry you can put everything together in the stew menu for
10 minutes and that's it.
But it is advisable to sauté the preparation and the shrimp in the fry menu
for 2-3 minutes, stirring.
2 Pour the rest of the ingredients, close the pot and:

GM OLLA model E:
Stew menu - valve closed -(Tª) 130º - (P)medium - 8 minutes

Allow to depressurize, stir, let stand for a few minutes and serve.
59 SQUASH CREAM in the GM Model E OVEN

Ingredients:
-zucchini
-dog
-onion
-sal
-vegetable stock cube
-1/2 liter of water
-quesitos

How to prepare it:

1 Wash and peel or leave them with the skin on the zucchini to taste, wash
the leeks.
2 Put all the ingredients in the bowl except the cheese.
3 Cover the pot and:

GM OLLA model E:
Stew menu - valve closed - 8 minutes - cook
4 Depressurize and grind everything together with the cheeses, the amount
of broth remaining in the pot to taste, if you want more liquid as soup or
thicker as cream, season with salt and pepper.
5 You can decorate it with grated hard-boiled egg, grated cheese, fried
bread squares, etc............
6 Serve hot.
60.- BACALAO A LA VIZCAINA in the OLLA GM model E

Ingredients:
-onion
-under
-oil
-piquillo peppers
-sal
-pepper
-paprika (sweet or spicy, according to taste)
- cod loins
-gulas
-shrimp

How to prepare it:

1 In the pan put a little oil on the grill menu at 140º with the lid open.
2 Add the onion and garlic and fry.
3 Add the jar of piquillo peppers with juice, it does not have much juice so
put everything, add salt, pepper, paprika to taste and fry.
4 Once the sauce is ready, put the cod loins if it has skin, skin side up.
5 Add a handful of shrimp and gulas to taste.

GM OLLA model E:
Griddle menu - lid open - (Tª) 140º - 5-8 min (depending on the thickness of
the cod)

6 Let it rest for a while, the cod does not need much cooking and it is ready
to be tasted. An exquisite dish, fast, a real luxury for the palate.
61.- ALMEJAS in the GM OLLA model E

Ingredients:
-clams
-1/2 measuring cup of white wine
-chopped parsley
-butter or lemon to taste

How to prepare it:

1 Wash the clams well and leave them for an hour in cold water with a
teaspoon of salt to loosen the sand. We will have to do it a little in advance
so as not to find the sand.
2 Remove the water and drain.
3 Put the wine in the tank together with the wine, close it and

GM OLLA model E:
Stew menu - (P)low - 1 minute

4 Allow to depressurize, when ready, remove the clams to a dish.

5 Put a drop of butter or lemon juice to taste on each one and pour the
liquid obtained on top.
6 Garnish with parsley.
And ready to taste some delicious clams!!!!
62.- FUMET OF FISH in the GM OLLA model E

Ingredients:
-fish to your liking (heads, skin, bones, etc.).........)
-prawn heads, shrimps and prawns.
-onion
-under
-tomato
-carrot
-dog
-tomillo
-Laurel
-Sal
-Pepper
-Saffron
-Peril
-Pan
-Oil
-2 liters of water (12 measuring cups)

How to prepare it:

1 We remove the head, skin and bones of the fish and if we have heads and
shells of shrimps, prawns, prawns, etc., we remove the head, skin and
bones.........................................................much better.
2 This we fry with a dash of oil and garlic.
3 We add the rest of the ingredients except the bread.
4 Once everything is browned, add two liters of water, close it and...:

GM OLLA model E:
Stew menu - 10 minutes

5 Depressurize and when ready, strain the broth, salt to taste.

6 Bring to a boil on the griddle menu with the lid open.
7 When it starts to boil add the bread and the pieces of fish.
8 Turn off the cooker, close it and leave it for two or three minutes to cook
the fish.
9 Serve hot.
We can freeze any leftovers to make fish/seafood soups, for
casseroles in addition to a rich fish fumet, a fumet full of calcium, a
mineral that is so important for our bones.
63.- CHICKEN IN GARLIC in the GM OLLA
model E
Ingredients:

-chopped chicken (chicken breasts or wings, etc... are also valid)

-head of garlic
-parsley
-ground pepper.
- juice of a small lemon, if it is large, half a lemon.
- 1 measure of white wine.
-Fried almonds (optional if you like them)
- beef or chicken stock cube
-sal
-olive oil.

Mode of Preparation:

1 Remove the skin from the chicken (if you want), season it with salt and
pepper and chop the garlic.
2 We put oil in the pan and grill menu, we are going to mark a little chicken,
when it is a little browned add the chopped or sliced garlic.
3 When it is ready, add the whole or chopped almonds (optional if you like
them) and the chopped parsley.
4 Add the lemon juice and the glass of white wine and mix well, add the
stock cube, cancel the grill menu, close the pan and program:

GM OLLA model E:
Stew menu - valve closed - (P)medium - 15 minutes - cook

5 When finished, depressurize and if it is a little brothy, put the oven menu,
and remove the lid to evaporate a little broth, if you see it necessary, and to
taste.
6 You can serve it with steamed or fried potatoes or mashed potatoes,
white rice, salad or whatever you want because the best part is the chicken
and the sauce, so be prepared to dip your bread.
64 QUICHE OF VEGETABLES in the GM OVEN model E

Ingredients:
- Puff pastry dough
- Vegetables of your choice (leek, zucchini, red bell pepper, green bell
pepper, onion, etc.). ) or you can buy a bag of sautéed vegetables - egg
- cheese for gratin

How to prepare it:

1 Place the bowl over the dough and cut it a little wider, save the trimmings
for later decorating by making a grid.
2 Pour a little oil in the pan, set the grill menu and fry the vegetables or the
bag of vegetables already prepared for frying.
3 Put the puff pastry dough in the pan with parchment paper, add the
vegetables already poached.
4 Beat an egg and pour it over the vegetables already poached and placed
on the puff pastry.
5 Sprinkle with cheese and

GM OLLA model E:
Oven menu - (Tª)175º - 10 minutes

OVEN HEAD: (Tª ) 175º - 10 minutes

A recipe that is a success, healthy, clean, economical and fast, ideal to

surprise if we cook for more than one person.
65 .- HOMEMADE STUFFED CROISSANTS in the GM E OVEN

Ingredients:
- pastry doughs
- baking paper
- for fillings: chocolate, jam, marmalade, chocolate
- a spoonful of honey
- a little water

Mode of preparation:
1 Spread the puff pastry dough on a smooth surface and cut it into 8 equal
portions from the center, so that there are 8 triangles.
2 In a glass, put a spoonful of honey, add a little water and mix well.
Spread the puff pastry triangles with the honey with the help of a brush, and
fill them as you like (with chocolate, jam, jam, chocolate, etc.)......) 3.-Roll
the triangles from the outside towards the tip and fold the ends forward to
form a croissant shape. Spread the surface again with the honey. If you do
not like honey you can brush with beaten egg.
4 Place the parchment paper inside the bowl and program:

GM OLLA model E:
Oven menu - (Tª) 160º - 20 minutes

OVEN HEAD: (Tª) 170º - 15 minutes

66.- VEAL IN THE GM OLLA model E

Ingredients:
- veal for stewing
- onion
- green bell pepper
- garlic
- oil
- 1 measure of white wine
- salt
- pepper
- a bay leaf
- paprika

Mode of Preparation:
- Add a dash of oil in the pan and put it in the fry menu, when it is hot add
the meat and let it brown with the lid open. Once browned, remove and set
aside. Add the onion and the chopped bell pepper with a little salt. We cover
the pot and we put stew menu 1 minute, this is to poach the vegetables
faster, but if you want you can do it in fry menu for not being closing,
depressurize and opening the pot, as you see, as you are more comfortable.
- Open the pot and add again the meat with its juice, the paprika (spicy or
sweet to taste), the white wine (if you have more quantity of meat, put
more measures of wine, it has to cover it, remember that the liquid that you
add is the one that is going to come out, it does not lose when the valve is
closed) and the bay leaf. Stir, cover and program:

GM OLLA model E:
Stew menu - valve closed - (Tº)140º - (P)medium - 10 minutes, cook

- Depressurize, if we see that the meat is still not tender, depending on the
type of meat, it can be put again in the stew menu for a few more minutes
covering the pot, or leaving it open to lock the broth.
 If you have time, you can put it on low heat with the lid open and keep an
eye on it until the sauce is to your liking. You have many options to cook and
make your dishes to your liking. 5.-It can be served with french fries, bell
peppers or even with some peas and mushrooms, as you prefer.
- 7.- CHEESE CAKE in the GM Model E OVEN

Ingredients:
- 2 terrines of spreadable cheese (I use the hacendado brand)
- 3 eggs
- 2 plain unsweetened yogurt
- 2 cup measures of whole milk yoghurt
- 2 measures of the cup of plain flour yogurt
- 2 cup measures of sugar yogurt
- 1 sachet of royal yeast

How to prepare it:

1 Mix everything well in the blender.

2 Grease the pan of the gm pan with butter and then flour it well all over
the inside, it can also be done in a mold that fits in the pan.
3 Pour the mixture into
4 Programming

GM OLLA model E:
Oven menu - valve open - (Tª) 110º - 45 minutes

5 Once the time is up and WITHOUT OPENING THE COVER, cancel menu
and leave another fifteen minutes to temper inside before opening.
6 Let it cool, unmold cold and decorate with jam to taste, I put blueberries
that I love with cheese.
68 CHIPIRONES AL AJILLO in the GM OLLA model E

Ingredients:
-chipirones
-ajos
-onion
-sal
-fresh parsley
-olive oil

How to prepare it:

1 The first thing we are going to do is to clean the squid very well and turn
them over so that they do not jump.
2 In the pan put a little oil to heat on the grill menu, when it is hot add the
whole cuttlefish and the legs. Let them cook, stirring constantly so that they
do not stick together.
3 We make a paste in the mortar with the garlic, onion, salt, parsley and a
little bit of finely chopped oil if you have a mandolin or chopper will help you
to cut the vegetables, mix everything. 4. Once the water has evaporated and
they are golden brown, add the sauce that we have in the mortar, turning
them a few times.
5 Serve warm, it can be accompanied with a salad, potatoes, white rice.
to your liking.
It is a very simple and very tasty recipe that goes very well when you are in
a hurry and you can't complicate things too much.
69.- POTATOES WITH VEGETABLES in the GM OVEN
Model E
Ingredients:
-potatoes
-onion
-under
-red bell pepper
-green bell pepper
-oil
-sal.

How to prepare it:

1 In the pan put oil in the fry menu 120º and add the onion and peppers
previously cut, fry, and let the vegetables cook a little.
2 Add the potatoes cut like for an omelette, salt, a few turns so that they
get the flavor of the oil and vegetables.
3 Cancel menu, and set:

GM OLLA model E:
Stew menu - valve closed - (Tª) 120º - (P) medium - 8 min.

4 When finished depressurize and put in the oven menu at 140º a few
minutes turning or frying menu at 130º with either of the two will be fine,
doing this step are better, more fried are as if you had made them in a
frying pan.
We already have some potatoes with vegetables, healthy, quick as a side
dish to accompany whatever you want, a luxury of potatoes.
70 FILLETS OF CHICKEN IN GREEN SAUCE in the OLLA GM E

Ingredients:
- fillets of John Dory or hake.
- Garlic
- parsley
- Flour
- 1 measure of white wine
- Oil
- salt
- a hard-boiled egg

How to prepare it:

1 Dredge the fish in flour.
2 Put oil in the frying pan, fry menu 130º.
3 In the meantime we chop garlic and parsley.
4 Remove the fish and remove the oil, leaving just a little bit.
5 Cancel menu, put the fish back in.
6 Sprinkle the garlic and chopped parsley on top.
7 Add the white wine, close the pot and program:

GM OLLA model E:
Stew menu - valve closed - (Tª) 110º - (P)low - 3 minutes - cook

8 Let depressurize, open and ready, if you like less broth, put a few minutes
more with the lid open, in stew menu to lock the broth to your liking.
9 Serve and grate the hard-boiled egg on top.
71 .- PINEAPPLE CAKE in the GM OVEN model E

Ingredients:
72 pineapple slices
73 sour cherries in syrup
74 00 grs. Flour
75 00 grs. Butter
76 00 grs. Powdered sugar
77 eggs
78 cup of pineapple juice
79 drops of vanilla extract or vanilla powder
80 One sachet of Royal baking powder

How to prepare it:

1 Put parchment paper on the bottom of the pan, in case it sticks, spread
the bottom of the pan and walls with butter.
2 Drain the pineapple slices and dry them well with kitchen paper.
3 Put them in the base of the bowl with the cherries in syrup. Put the butter
in a bowl and beat well until creamy, add the sugar and beat again.
Add the eggs one at a time, beating well before adding the next one.
5 Add the vanilla essence and mix.
6 We put the flour together with the yeast little by little, when everything is
well mixed we add the pineapple juice.

GM OLLA model E:
Oven menu (T 120º) - 30 minutes

Leave in maintenance mode, i.e. on hot for 10 minutes more. Depressurize,

let cool, unmold and serve.
72 STIRING OF ASPARAGUS in the GM OVEN model E

Ingredients:
- asparagus
-eggs
-sal
-oil

How to prepare it:

1 Put a little oil in the pan and brush the bottom of the pan with the brush.
2 The asparagus can be canned white or green to taste, or fresh. If fresh,
wash and steam 4-5 minutes depending on the thickness of the asparagus.
3 In the pan on the griddle menu, add the eggs and a can of white
asparagus in pieces and stir until the egg is to taste.
4 It can be served with avocado slices with soy sauce, salad, etc. whatever
you want.
73.- GAMBONES in the GM OLLA model E

Ingredients:
-Shrimp
-Garlic
-parsley
-Squeezed lemon
- Oil
- Salt

How to prepare it:

1 Put the previously thawed shrimps in the pan.
2 Add parsley, chopped garlic, salt, half a squeezed lemon and oil.
3 We close the pot and put in:

GM OLLA model E:
Steam menu - valve closed -(Tª) 120º - (P) medium - 4 minutes - cook

4 Depressurize, open the pot and serve with the broth they have released
and are very good.
74.- TROUT IN PAPILLOT WITH LEMON in the GM E. OLLA:

Ingredients:
- salmon trout or the fish of your choice.
- Juice of 1/2 lemon or orange
- 3 lemon slices
- 1 carrot, grated or in very thin slices.
- Oil
- salt
- 1 potato to accompany (optional)

How to prepare it:

1 Place the rack in the pan and place a basket on top with 2 small glasses
of water.
2 Place the trout in the albal paper.
3 Place the carrot (best grated) on top of the trout.
4 Squeeze the juice of half a lemon, pour it over the fish and add a little oil
and salt.
5 Put the thin slices of lemon on top and close well, making a package.
6 We put it on top of the basket.
7 Cut the potato into pieces and place in the basket with a little salt
(optional).
8 We close the pot.

GM OLLA model E:
Steam menu - valve closed - (P)medium - (Tª) 110º - 15 minutes - cook
9 Depressurize, remove the package and serve the fish, accompanied by the
potatoes, adding a little oil to the potatoes.
75 .- ROASTED PEPPERS in the GM Model E OVEN

Ingredients:
- large red peppers
-garlic powder (optional)
-oil

Mode of Preparation:
1 Wash the peppers and cut each one in 4 pieces removing the seeds.
2 Pour a dash of oil in the pan, put the peppers, pour another dash of oil
over the peppers and sprinkle garlic powder to taste.
3 Close the pot and

GM OLLA model E:
Fry menu - valve closed - 5 minutes - cook

4 Wait for the pot to depressurize by itself, peel the peppers and eat...
delicious, delicious.
- 6.- THREE DELICACIES RICE in the GM OLLA model E

Ingredients:
- 1 measuring cup of basmati rice
- 2 measuring cups of water
-under
-onion
- 1 carrot
- a handful of frozen peas
- 1/2 terrine of ham and york ham taquito
- a handful of peeled shrimp
- 2 eggs
- 3 tablespoons olive oil
- salt

How to prepare it:

1 Make the tortilla and set aside.
2 When the oil is hot, add the garlic, onion, carrot cut into small pieces and
sauté a little, add the peas and sauté a little, add the ham and shrimp, rice
and sauté a little.
3 Add the water and salt, cover the pot and program:

GM OLLA model E:
Stew menu - valve closed - (T°)130º - (P) medium - 8 minutes - cook

4 Depressurize, open, stir well, let stand for 5 minutes, remove the rice, add
the omelet cut into small pieces and serve.
77 .- FRIED EGGS WITH CHORIZO AND PEPPERS GM E

Ingredients:
- Eggs
- green peppers for frying
- frying sausages
- Salt
- oil

How to prepare it:

1 I put in the pan a little oil and put the bell pepper cut into strips and a
little salt. The chorizo cut in not very thin slices, and stir.
2 I close the cooker and program

GM OLLA model E:
Stew menu - 5 minutes - cooking

3 Depressurize, stir and crack the eggs on top with a little salt.
4 Close the cooker and program:

GM OLLA model E:
Oven menu - 2 minutes

Depressurize and if you see that the egg is not ready to your liking, add one
more minute, it also depends on how cold the egg is.

Ready to dip bread

- 8.- POTATOES FOR ENSALADILLA in the GM OLLA model E

Ingredients:
-potatoes
-carrot (optional if you like it)
- Eggs
- Tuna
- Olives
- Mayonnaise
- 3 measures of water

How to prepare it:

1 Cut the potatoes or leave them whole to taste.
2 Place the rack inside the pan.
3 Pour 3 measuring cups of water.
4 Place the basket on top of the rack.
5 Add the potatoes and carrots (optional if you like them or peas).
whatever you normally add to the salad you make).
6 We wash the eggs and we also put it all together, there are people who
tie the eggs with albal or film, so that it does not touch the vegetables, but it
is not necessary because they are washed, and as you want.
7 Add a little salt, close the pot and program:

GM OLLA model E:
Steam menu - valve closed - 5 minutes -

If when opening you see that the potato is still hard (it all depends on the
type of potato), add a few more minutes.
Depressurize alone, open the pot and remove the basket, let cool.
While the potatoes are cooling, we put the other ingredients to make the
salad.
The filling of salads is very personal, I like it simple, I don't like it with
variants or anything like that, but that's up to each one's taste...
79 SALMUERIZED PORK LOIN in the GM OVEN model E

Ingredients:
- Pickled Pork Knuckles
-Small potatoes
-Dogs
-Apio
-Carrots
-Clavo
-Laurel
-Peril
-Peppercorns
-Sweet paprika
-Hot paprika
-Oil

Mode of Preparation:
1 Put the brined knuckles under cold running water and wash them very
well. If you bought it vacuum-packed, you need to take it out of the package
the night before and soak it in cold water to desalinate it before cooking.
2 Place the knuckles in the pan, together with the pepper, bay leaf, cloves
and a bunch of parsley.
3 Cover all the ingredients with water.
4 We close the pot,

GM OLLA model E:
Turbo menu - valve closed - (Tª) 130º - (P)High - 30 min.

5 The potato is introduced after 30 minutes so that it does not fall apart,
depressurize to open and then add the peeled potatoes, whole if they are
small or cut into small pieces if they are large, carrots, leeks, celery.

GM OLLA model E:
Low heat menu - valve closed - 20 minutes

6 Depressurize and if the knuckle is already soft, remove it and plate it, if it
is not soft we give it another 10 minutes more under pressure but previously
we must remove the vegetables.
7 We put the knuckle on the plate and accompany it with a garnish:
potatoes to which we add salt with sweet and spicy paprika to taste...and a
good drizzle of oil on top...we can also accompany it with pickles, salad,
cooked vegetables or even rice.

ANOTHER WAY I can think of is:

GM OLLA model E:
Stew menu - (P) high - (Tª) 140º - 50 minutes

And I think it is well done, I have to try it and confirm the recipe.

The brined knuckle is easy to make, simple to prepare, since it can be left
ready in advance and delicious to eat, with a strong and aromatic flavor, the
knuckle should be cooked slowly.
80.- PALOMITAS in the GM OLLA model E

Ingredients:
-100 gr. corn grains
-sal
-mild olive or sunflower oil

How to prepare it:

1 Heat the frying pan for 4 minutes or so in the Fry menu, with a drizzle of
oil.
2 When it is already hot and WITHOUT CANCELING, add the corn and salt,
stir well, close the lid and close it:

GM OLLA model E:
Fry menu - valve open -

3 I have not put time because they take very little time, you have to leave
them until we stop hearing the grains jump, when they stop sounding
continuously ... they are ready.
4 You more or less cancel when the cooker starts to discount.
81.- TORTITAS in the OLLA GM model E:

Ingredients:
- 150 gr flour
- 30gr sugar
- 50 gr butter
- 1 tablespoon Royal baking powder
- 200 gr milk
- 2 eggs

How to prepare it:

1 We beat the eggs with the turmix.
2 Add the milk and beat.
3 Put the flour (better sifted with a sieve) and the sugar and beat with the
mixer.
4 Add the butter and beat.
5 Finally the yeast and beat.
6 Let stand in the refrigerator for 30 minutes.

Once the dough has rested:

1 Put a pinch of oil or butter in the pan. I usually spread the oil with a brush
or kitchen paper, so that there are no drops.
2 Pour a little of the batter, and when large bubbles come out of it, turn the
pancake over. Or, if you have a head, set 125º - 5 minutes, and you can
control it depending on how golden brown you like them to be.

GM OLLA model E:
Griddle menu - (Tª) 110º - 5 minutes

The temperature is set to medium heat, it is important because it must be

made slowly so that it is fluffy and without a floury taste.
3 Cover the finished ones with kitchen paper so that they do not cool down
while we do the rest.

4 We accompany our pancakes with whatever we like, chocolate and cream

are a classic, but we can also accompany them with jam or fruit, syrup.
Another thing I recommend is a little lemon juice and sugar sprinkled on top.
Great!
82 APPLE CAKE in the GM OVEN model E

Ingredients:
- 1 plain yogurt
- 1 measure of sunflower oil yogurt
- 2 measures of sugar yogurt
- 3 measures of flour yogurt
- 1 sachet of yeast
- 3 eggs
- 3 reineta apples
- 1 teaspoon cinnamon (optional you can add vanilla sugar)

How to prepare it:

1 Beat the eggs together with the sugar.
2 Add the yogurt, oil, flour and yeast with the cinnamon.
3 Peel the apples and remove the core.
4 Grate one of the apples and mix it with the dough.
5 Grease the bowl and pour the mixture. (it is advisable to put parchment
paper on the bottom of the pan, if you do not have a ceramic pan, in case it
sticks).
6 On top place the two remaining apples, quartered and cut into very thin
slices.
7 We program:

GM OLLA model E:
Oven menu - valve open - (Tª) 130º - 20 minutes - cook

Oven head at 150ºC for 20 minutes

The time of the head should be taken into account because it takes longer
for the pot to discount. If you do not have a head, you can finish baking or
gratinate in a conventional oven.
8 Let cool and if desired, put the cake glaze, heat a little jam mixed with a
pinch of water, stir and brush the cake.

NOTE: this recipe is made with the oven function and head at the same
time, but you can do it with the oven function and normal lid, when finished
put the head and brown, then the time of the head is less because it is only
browning with 8-10 minutes is enough at (Tª)175º and brown to taste,
because the cake is already done.
83.- STEAMED ARTICHOKE AND POTATOES in the GM E OVEN

Ingredients:
- Artichokes
-Potatoes
-Sal
-Oil
- lemon
- 3 measures of water

How to prepare it:

1 In the pan put the grid, put 3 measures of water with a dash of oil and a
little salt.
2 Clean the artichokes of hard leaves, open them in half and remove hairs
from the center, rub them with lemon juice so they do not turn black.
3 Peel potatoes and cut them into pieces, put everything in the basket,
close the pot and cook:

GM OLLA model E:
Steam menu - (Tª) 120º - (P) medium - 10 minutes - cook
84 .- BEER-BROWNED WINGS in the OLLA GM E

Ingredients:
- Wings (you can buy marinated or marinate them yourself)
- Garlic
- Sweet paprika
- Oil
- salt
-parsley
- 1 bottle of beer with or without alcohol, whichever you have at home.

How to prepare it:

For the marinade if you do not buy them marinated.
1 Peel the garlic, chop it well in a mortar with a little salt, add the sweet
paprika and a little oil, mix everything well.
2 Cut the tips of the wings, put them in a vol and pour the mortar mixture,
mix well, so that the wings are impregnated, better to marinate them the
night before.

1 We put the marinated wings in the bowl, add the beer and:

GM OLLA model E:
Oven menu - (Tª) 140º - 15 minutes
85.- PRALINE CAKE in the GM OVEN model E

Ingredients:
- 240 gr flour
- 4 eggs
- 220 gr sugar
- 110 ml sunflower oil
- chocolate custard
- sachet of royal yeast
- 2 tablespoons vanilla essence

How to prepare it:

1 Grease the pan with a brush with oil, or if you prefer with butter (it is
advisable to put parchment paper on the bottom of the pan, if you have a
ceramic pan there is no need).
2 Sift the flour and the yeast through a sieve.
3 Beat the eggs well with the sugar.
4 Add the vanilla essence and the chocolate custard and beat.
5 Add the oil and beat again.
6 We add little by little the flour and the yeast.
7 And we mix with the rods with enveloping movements from the inside to
the outside.
8 Pour the mixture into the previously greased pan and program:

GM OLLA model E:
Oven menu - Valve open (T130º) 35 minutes

9 Let stand unopened in the pan for 10 more minutes. 10.- Let cool and
remove from the mold.

Ingredients:
-Potatoes
-oil
-vinegar
-lemon
86.- POTATO SALAD WITH CAPERS GM E POT

-ground pepper
-sal
10 water measures
-capers

How to prepare them:

1 We put in the bottom of the pan a silicone base or vegetable paper (for
the care of our pan, so that it does not scratch) 2.
3 We put the grid
4 We introduce the steam cooker and the potatoes.
5 Close the cooker and program:

GM OLLA model E:
Steam menu - valve closed - (Tª) 130º -(P) medium - 10 minutes - cook

While they are cooking, prepare a dressing with three parts oil and one part
lemon juice, a little lemon zest, ground pepper, salt and drained capers, stir
and keep macerating, set aside.

6 Depressurize the potatoes and take them out of the pot and mix them
with the previously prepared dressing.
7 And ready some delicious potatoes, you will be surprised by the taste,
very tasty, and ready to serve as a garnish, or simply as a salad. A luxury of
potatoes

Ingredients:
- 2 carrots
- 1 leek only the white part
- 1 potato
- 400 gr of pumpkin
- salt
- oil
- 3 measures of water
86.- POTATO SALAD WITH CAPERS GM E POT

How to prepare it:

1 Place the water measures, the rack and the basket with the washed and
cut vegetables in the bowl.
2 Close the cooker and program:

GM OLLA model E
Steam menu - valve closed - (Tª) 130º -(P) medium - 10 minutes - cook

3 Depressurize and pass all the vegetables through the blender, depending
on whether we want it more like soup or more like cream, we add more or
less cooking water.
4 When serving, it can be presented with a splash of liquid cream, croutons,
grated hard-boiled egg, grated cheese.............. to your liking
88 .- HOMEMADE FLAN in the GM OLLA model E

Ingredients:
- 4 eggs
- 1/2 can of condensed milk from the small can, half of it
- 2 glasses of milk
-liquid caramel
- 8 measures of water

How to prepare it:

1 - Blend the eggs, condensed milk and milk with the mixer.
2 Caramelize a mold bottom and walls, with caramel *check that the mold
fits in the pan.
3 Pour the mixture into the mold.
4 Place the steam rack in the bottom of the pan, pour the water, put the
flan pan in if it has a lid, if not, cover with albal.

GM OLLA model E:
Stew function - valve closed - (Tº) 110º - (P) medium - 8 minutes.

Let it depressurize on its own, so that it is finished. Allow to cool and place in
the refrigerator for a few hours before unmolding.
89.- CHICKLES WITH POTATOES in the GM OVEN
model E
Ingredients:
- Bag of chard (already cut and washed) or if you prefer a fresh bunch of
chard
- garlic
- potato
-oil
-sal
- vinegar
How to prepare it:
1 Put a little bit of oil in the pan (not too much so they don't get oily), and
set the frying menu.
2 When the oil is hot, add some chopped garlic and fry it.
3 Add the finely chopped potato cut as for an omelette, fry a little until the
potato is a little golden brown.
4 Add the bag of chard and stir.
5 Close the cooker and program:

GM OLLA model E:
Fry menu - valve closed - 5 minutes

6 Depressurize and stir.

7 Set the fry menu and add a splash of vinegar and fry for a few minutes.
8 And ready to serve.
A tasty vegetable dish, healthy, fast and delicious!!!!
90.- RIBS WITH VEGETABLES in the GM OLLA model E

Ingredients:
-Pork or lamb ribs as you like them
- 4-5 artichokes
- onion
- potatoes
- green beans
- 1/2 measuring cup of fried tomato
- 1/4 measuring glass of cognac
- Water
- 1/2 meat stock cube
- Oil

How to prepare it:

1 In the frying pan put oil in the fry menu at (Tª) 150º, fry the ribs and set
aside.
2 Fry the artichokes in the same oil and set aside.
3 Cancel the frying menu and set the grill menu to (Tª) 130º, poach the
onion cut into small pieces.
4 When it is poached, add the fried tomato and stir,
5 Cancel the grill menu, add the cut green beans and mix.
6 Add the reserved artichokes and ribs and the potatoes cut into pieces. .
7 We put the water that does not cover (the liquid you add comes out, to
taste if you want them more or less broth) with half a stock cube.
8 Pour the cognac and close the pot and program:

GM OLLA model E:
Stew menu - valve closed - (Tª) 130º - (P) medium - 15 minutes - cook

9 Depressurize, stir and if we want to lock the broth we take out a potato
with a little broth, we crush it with a fork, throw it into the pan and stir,
leave a few more minutes in stew menu until you see that it is to your liking.
And ready some tasty ribs with healthy, healthy vegetables.
91 LENTEJAS CON CHORIZO in the GM OVEN model E

Ingredients:
-Lentils (recommended to soak the night before or a few hours before
cooking with a little baking soda) the measure that you usually put.
-oil
-sal
-under
-onion
-tomato
-red bell pepper
-green bell pepper
-zucchini
-pumpkin
-carrot
-dog
-potato
-laurel
-3 tbsp. soup tureens tomato nat. grinding
-1 meat stock cube
-chorizos
-white wine

How to prepare it:

1 Prick the chorizos and cook with a splash of white wine, so that they
release the fat. Reserve (you can cook them in stew menu, covering with
water for 5 minutes).
2 Put a dash of oil in the pan and fry the garlic and onion in the fry menu.
3 Add the rest of the vegetables, whole or in pieces as you like, carrot, leek,
tomato, zucchini, green and red bell pepper, pumpkin, and sauté.
4 Add the drained lentils and cooked sausages, fry so that it is impregnated
with other flavors.

5 Pour the water and cover and the 3 tablespoons. soup tureens tomato
nat. crushed (the water you add is the water that will come out at the end of
cooking, because we cook them with pressure, closed valve, so add more or
less broth to your taste)
6 Put the bay leaf and the meat cube.
7 Close the cooker and program:

GM OLLA model E:
Turbo menu - valve closed - (Tª)130º - (P) high - 10 minutes - cook

8 Depressurize, open and stir if you see that they are not very cooked
(depends on the type of water, lentils) put them a few minutes more.
And lists!!!!! another traditional cooking recipe in the GM OLLA
92 PIG'S HANDS in the GM OVEN model E

Ingredients:
- halved hands
- 1 bay leaf
- fried tomato
- Diced ham
- 40 measurement of cognac measuring cup
- 1 meat stock cube

How to prepare it:

1 Clean the trotters well, and rub them with lemon, leave them in a bowl
with lemon and water, when they are clean, rinse them and put them in the
bowl of the pot.
2 Cover it with water, add a bay leaf, the shredded meat cube and the
brandy.
3 Close the cooker and program:

GM OLLA model E:
Turbo menu - (P)high - (Tª) 150º - 45 minutes - cook

4 Depressurize, remove the trotters, strain the broth.

5 Put the trotters back in the bowl, add the fried tomato, the diced serrano
ham (if you want to add chorizo, they will be better).
6 Pour the broth from boiling the trotters, it is no longer necessary to cover
them.
7 Stir and close the cooker, program:

GM OLLA model E:
Stew menu - (Tª) 120º - (P) medium -10 minutes - cook

8 Let it depressurize on its own, remove and serve. A rich and tasty dish in
a simple way.
93 COOKED CLOB in the GM Model E OVEN

Ingredients:

Ingredients:
- 1 knuckle
- cabbage
- potatoes
- 1 onion
Other ingredients
-Laurel
- Optional: your favorite spices (cloves, peppercorns, etc.)

How to do it:
1 If it is salted in brine, the night before we let it soak in a container that
allows us to cover it completely with water. If you buy it fresh, there is no
need to soak it.
2 Wash the knuckle well and put it in the pan, add the onion and 2 bay
leaves.
3 Pour cold water to cover everything, close the pot and put it in:

GM OLLA model E:
Stew menu - (P) high -(Tª) 140º - 45 minutes - cook

4 Depressurize, open, incorporate the potatoes in a mesh so that they do

not break and the cabbage cut into quarters. Don't worry if you don't have
mesh.
5 Let it cook for another 15 minutes.
6 If you like the ham more tender, remove the potatoes and cabbage from
the pot and let the knuckle cook for another 15 minutes more, in any case,
before cooking it that extra time at the end, prick it with a knife and see if it
is at the point that you like or not.
7 When we have removed the knuckle from the pot, strain the broth, it will
serve as a consommé or to make soup at another time. Present on the plate
a piece of knuckle with potatoes and cabbage.

Pour a little olive oil and a little paprika on the vegetables and ready to
eat!!!! DELICIOUS!!!!!!

You can put the oven head on it if you want it to come out crunchy and you
brown it.......put a little bit of broth in the bucket so that it does not dry out
and the knuckle and it will be even better.
94.- HAKE LOINS WITH CREAM OF PEPPERS FROM THE
PIQUILLO in the GM OLLA model E

Ingredients:
- hake loins
- 1 can of piquillo peppers
-chopped onion
- 1 measure of the measuring cup of fish stock
-oil
-Peril

How to prepare it:

1 Put a little oil in the pan and fry the chopped onion.
2 Add the drained peppers (without broth) in the pot with the oil, and fry a
little.
3 Add a measure (or two depending on the amount of loins) of fish stock
and bring to a boil.
4 Blend in a blender to obtain a sauce.
5 Put the fish loins, the sauce and the chopped parsley in the pan. 6.-Close
the pot and program:

GM OLLA model E:
Stew menu - valve closed - 5 minutes

7 Depressurize and ready our hake loins, a healthy fish with a delicious
sauce.
95 SPINACH WITH EGG in the GM OVEN model E

Ingredients:
96 Bag of spinach (already cut and washed) or if you prefer a fresh
bunch of spinach
97 garlic
-oil
-sal
98 vinegar
99 eggs (one per person)

How to prepare it:

1 Put a little oil in the pan and set the frying menu.
2 When the oil is hot, add some chopped garlic and sauté.
3 When the garlic is ready, add the spinach bag and stir.
4 Close the cooker and program.

GM OLLA model E:
Frying menu - valve closed - 4 minutes - cook

5 Cancel menu, depressurize, open and stir.

6 Set the fry menu with the lid open and add the eggs, stirring until they
set. Lower the temperature and stir.
7 Add a splash of vinegar (optional if you like it) and sauté for a few
minutes.
8 And ready to serve.
A delicious plate of vegetables, which gives a lot of strength, if not ask
Popeye hehehehehe.
96.- WHITE BEAN STEW

Ingredients:
-White beans soaked the night before
-peas
-potatoes
-Serrano ham tacos
-chorizo (blood sausage, bacon, bacon) to taste)
-onion
-green bell pepper
-tomato
-under
-broth stock cube
-paprika
-sal
-oil
-water

How to prepare it:

1 Put all the raw ingredients in the bowl.
2 Cover with water covering one finger over the food, if we put too much
water it will be very watery.
3 Close the cooker, program:

GM OLLA model E:
Turbo menu - valve closed - (Tª) 130º - (P) High - 10 minutes - cook

4 Depressurize, open, stir, if we see that it is undercooked (because it

depends on the legume and the type of water), take out a potato with a little
broth, mash it with a fork, put it in the pot and stir.
5 We put a few minutes more, you can do it with the pot open so that the
broth will lock more. Add salt if necessary and that's it!!!! A traditional dish,
tasty and easy to make.
97 YOGHURT BIZCOCHO in the GM OVEN model E

Ingredients:
- 3 eggs.
- 1 lemon yogurt (or plain, or chocolate yogurt)
- 3 measures of flour.
- 2 measures of sugar.
- 1 measure of oil.
- 1 sachet of yeast.
- Zest from 1 lemon (or orange)
How to prepare it:
1 The measure is a glass of yogurt. First pour the yogurt into a separate
bowl for measuring.
2 In a large bowl beat the eggs and sugar until fluffy.
3 Add the yogurt, the oil and the lemon zest (if desired, also the juice and
some of the pulp). We beat.
4 Mix the flour and the yeast and add it to the mixture by sifting it (we use a
sieve or a strainer, if it is big we can add all the flour and the yeast at the
same time). We beat.
5 We put greased parchment paper on the bottom of the pan (we cut it out
using the pan as a template). Grease the sides with butter. 6.-Pour the
mixture into the pot.
We program:

GM OVEN model E: Oven menu - valve open - (Tª) 120º - 60 minutes - cook

7 Let it depressurize on its own, do not open until after 5-10 minutes if you
do not have a head so that there is not a sharp contrast in temperature. If
you have an oven head, open and put the oven head (Tª) 175º - 5-8 minutes
to remove the humidity.
8 Allow to cool a little inside the bowl.
9 To remove the cake we use a plate or a lid that fits in the pan.
10 Allow to cool on a wire rack.
11 Sprinkle with powdered sugar, jam, chocolate, etc..........to your liking.
And ready!!!! this is the recipe that we will have made sometime with the
yogurt measurements adapted to the GM OVEN
NOTE: This cake can also be baked: oven menu - valve open (Tª) 120º - 60
minutes oven menu - valve open or (Tª) 130º - 40 minutes or 140º - 30
minutes.

REMEMBER: NEVER bake sponge cakes above 140º - Ideally 120-130º.

98.- RICE WITH MILK in the GM OLLA model E

Ingredients:
- 1 measuring cup of rice
- 4 measuring cups of semi-skimmed milk
- 1 cinnamon stick
- 1 lemon peel
- 1/2 cup of brown sugar (if you have a sweet tooth, add 1 measuring cup)

Mode of Preparation:
1 Put all the cold ingredients in the bowl except the sugar.
2 Close the cooker and program:

GM OLLA model E:
Stew menu - valve closed - (P) low - 8 minutes - cook

3 Let it depressurize on its own, open and remove the cinnamon and lemon.
4 Add the sugar, stir and place in bowls, sprinkle cinnamon powder on top.
And to eat a delicious dessert!!!!!!!!!
99 CARAMELIZED ONIONS in the GM OVEN model E

Ingredients:
- onion cut into julienne strips
- 2 tablespoons soy sauce ( or balsamic vinegar of modena )
- 2 tablespoons of water
- 2 tablespoons oil
- 3 tablespoons of sweetener (or sugar)

How to prepare it:

1 Put the onion cut into julienne strips and the oil in the pan.

GM OLLA model E:
stew menu- (Tª) 130º - 5 minutes - cook

2 Depressurize and add the rest of the ingredients and with the lid open,
program the turbo menu for two minutes and stir until the broth is
consumed.

With some toast and goat cheese and on top of the onion and warm is
delicious.
100.- ARTICHOKE BOWL in the GM OVEN model E

Ingredients:
- artichokes
- lemon
- olive oil
- salt

Mode of Preparation:
1 First clean the artichokes, add lemon juice so that they do not oxidize and
fillet them thickly.
2 Put oil in the pan, place the artichokes with a little salt, and program:

GM OLLA model E:
Oven menu - 10 minutes

OVEN HEAD (Tª) 250º - 10 minutes

3 We are stirring so that they are done all over. This is probably one of the
easiest recipes. From zero to ten its degree of complication is...zero, that's
why it is the recipe number 100 hahaha.
101.- OCTOPUS GALLEGA WITH CHICKEN in OLLA GM E

Ingredients:
- 1 octopus of 1.5 more or less
- half an onion
- 2 bay leaves
- 1 liter of water
- 1 kilo of potatoes in cubes
- coarse salt and paprika

How to prepare it:

1 Wash the octopus well. Add the water to the pan, the onion and the bay
leaf, close and put the water to cook, turn on the turbo function and it will
cook faster.
2 When the water is boiling, put the octopus 3-4 times, holding it by the
head, until the legs twist. Pour in and close:

GM cooker model E
Stew function - Valve closed - (P) Medium - (Tª) 120º - 10 minutes - cook

3 - Depressurize, add the potatoes in slightly large cubes and close.

4 - Put oil in the bottom of the pan and a little on the sides and heat for a
few minutes on the griddle/frying pan function, pour the preparation, close:
GM E pot
Stew function - Valve closed - (P) medium - (Tª) 110º - 10 minutes

Once depressurized, remove the octopus, drain well, cut, and serve the
potatoes with the cut octopus, season with coarse salt, paprika and drizzle
with olive oil.
102 BIZCOCHO DE POLVORONES in the GM OLLA model E

Ingredients:
- 3 eggs
- 100-150 g sugar (depending on whether you like it sweeter or less)
- 50 ml of oil
- A natural yogurt
- One sachet of yeast
- A pinch of salt
- 350 g of polvorones

How to prepare it:

1 Beat eggs with sugar until they whiten.
2 Add yogurt, whisk
3 Then add the oil and whisk
4 And finally the polvorones (previously crushed) together with the yeast
and the pinch of salt.
5 Once the cake batter is ready, pour it into the greased pan with
parchment paper on the bottom and program:

GM OLLA model E:
Oven menu - (Tª) 120º - 60 minutes - cook

6 Once the time has elapsed, leave it 10 minutes more without opening the
pot.
7 Let cool on a wire rack and garnish as desired.

It is an extraordinary recipe to take advantage of the Christmas sweets that

are usually left over after the holidays and remain boring in our pantries or
to taste some polvorones in another format and surprise our people.
103.- VEGETABLE SOUP in the GM OLLA model E

Ingredients:
- onion
- celery
- carrot
- cabbage
- leek
- pumpkin
- garlic
- parsley
- 1/2 l of broth

How to prepare it:

1 Put the vegetables in the pot, add 1/2 liter of broth, put the lid on the pot
and program:

GM OLLA model E:
Stew menu - valve closed - (P)medium - 8 minutes - cook

2 Depressurization
3 Change it to a bowl or regular pot before shredding vegetables, so as not
to damage the non-stick coating of the pan.
4 Grind the cooked vegetables with a hand blender until you have a smooth
puree. If it has become too thick we can add some more broth, or leave it as
cream instead of soup, according to taste. Serve the soup with a touch of
spices to taste.
And ready a warm vegetable soup!!!!
104 CHICKEN CHICKEN BREAST WITH ONION SAUCE in the
GM OLLA model E:

Ingredients:
- chicken breasts
- 1 sachet of onion soup
- a little oil
- 2 measuring cups of milk

How to prepare it:

1 Put a dash of oil in the pan.
2 Place the breasts in the pan.
3 Mix the two glasses of milk with the sachet of onion soup in a bowl and
incorporate it.

GM OLLA model E:
Oven menu - 15 minutes

OVEN HEAD: (Tª) 180º - 15 minutes

4 Plate and serve.

Quick, simple and very tasty recipe!!!!
105 SAUSAGES WITH SPaghetti in the GM OVEN mod. E (special
for children)

Ingredients:
-spaghetti
-oil
-sal
-sausages
- 500-600 of water

How to prepare it:

1 Skewer the spaghetti or tagliatelle into the sausages.
2 Put the spaghetti pricked in the sausage in the bowl with a little oil, salt
and water (cover with water and a little more), close and program:

GM OLLA model E:
Stew menu - 8 minutes

3 Depressurize, drain, plate.

4 Then we can add whatever we want, tomato, grated cheese, etc.

An original dish that has no mystery, and will surprise the little ones and the
not so little ones hahahahaha
106.- PANINIS on the GM OLLA model E

Ingredients:
- Bread
- oil
- Fried tomato
- York ham (tuna, minced meat)......whatever you want)
- cheese
- oregano

How to prepare it:

1 With the leftover bread, cut a measure that will fit a few in the
pot.
2 We put a little bit of oil, and we spread fried tomato, cheese in
slices, fresh cheese..............the one you like, and then the york
ham (or whatever you are going to make them with).
3 Put grated cheese on top and sprinkle with oregano.
4 We put them in the pot and:

GM OLLA model E:
Oven menu - 5 minutes

OVEN HEAD: (Tª) 130º - 5 minutes

107.- FRANKFURT AND NORMAL SAUSAGES in the GM OLLA model
E (special for children)

Ingredients:
-Fresh and packaged sausages
-Oil

How to prepare them:

1 Skewer the sausages.
2 Pour a little bit of oil in the pan.
3 Program the griddle menu at 150º.
4 When hot, add the sausages and cook them.

Anybody would say that they are made in a pot... And no mess in the
kitchen! hahaha
108.- ROASTED SARDINES in GM Model E PAN

Ingredients:
- sardines
- garlic
- half a lemon
- parsley
- salt and pepper

How to prepare them:

1 Clean, wash and drain the sardines.
2 Crush the peeled garlic.
3 Squeeze the lemon and mix it with the salt, pepper, chopped garlic and
parsley.
4 Arrange the sardines on a platter and drizzle with the marinade. Cover
and leave in the refrigerator for ten minutes.
5 Place them on albal paper, make packages of three or four depending on
the size and pour the maceration juice over them. And close the packages.
6 Place in the pan and program:

GM OLLA model E:
Oven menu - 5 minutes - cooking

Depressurize, open the packages, I do them this way instead of all together
because when I eat them they do not get cold so fast hehehehe Healthier
and odorless.
NOTE: I recommend freezing the fish first to avoid problems.
109.- CHICKEN WITH PINEAPPLE in the GM OLLA model E

Ingredients:
- chicken breast fillets
- oil
- pineapple slices (small can)
- soy sauce

How to prepare it:

1 Put a tablespoon of oil in the pan and heat in the grill menu.
2 When the oil is hot, put the fillets in and cook them.
3 When almost ready, add the pineapple slices from a small can, and let
brown together with the chicken.
4 Add a few spoonfuls of soy sauce.
Cancel the menu and ready our chicken fillets with a different flavor, dare to
make them and see if you like them!!!!
110 .- RICE WITH EMPEROR in the GM OLLA model E

Ingredients:
- emperor
- 2 teaspoons oil
-onion
-under
- 1/2 glass of crushed natural tomato
- 1 green bell pepper
- 1/2 measuring cup of white wine
-Ground black pepper
-Sal
- Half a fish stock cube
- 1 measuring cup of rice
- 2 Water measuring cups

How to prepare it:

1 Pour the oil into the pan,
2 Select the griddle program and heat.
3 Once hot, add the onion cut into julienne strips, the chopped bell pepper,
the chopped garlic, the tomato and the fish cut into pieces to make a sauce.
4 Add the rice and stir.
5 Add the wine, water, stock cube and salt and pepper.
6 Close and program:

GM OLLA model E:
Stew menu - 8 minutes.

7 Depressurize, open, stir, let stand for a few minutes, and ready to eat.
111.- CACAO CREAM COOKIE in GM OVEN model E

Ingredients:
- puff pastry sheet
- cocoa cream (Nutella, Nutella type). .)
- brown sugar

How to prepare it:

1 Spread out the puff pastry sheet, leaving the parchment paper
underneath to work better.
2 Divide the puff pastry into three imaginary parts without breaking it.
3 Make cuts of 1.5 cm
4 Leave the central part for the filling.
5 Put the filling in the central part and form the braid.
6 Once the braid is formed, close it with the same puff pastry.
7 Mix brown sugar with a little water and brush the puff pastry well.
8 We give it a size that fits in the pot, or we give it a donut shape and
program it:

GM OLLA model E:
Oven menu - 180º - 10 minutes

FURNACE HEAD:
175º - 10 minutes
9 Sprinkle them with a little sugar on top and to garnish if we want we can
also put some chocolate noodles.
112.- ROSCA DE HOJALDRE CON MERMELADA Y MACEDONIA DE
FRUTAS en la OLLA GM model E

Ingredients:
- 1 sheet of puff pastry.
- Peach jam (or the one you like)
- 2 pieces of peaches in syrup.
- 2 pieces of pear in syrup.
- Raisins (optional)

How to prepare it:

1 Spread the puff pastry sheet.
2 Put a little jam.
3 Put the diced fruits and the raisins.
4 Roll up and tighten well.
5 Cut into two pieces.
6 We make a braid.
7 And then we take it by the ends and turn each one to one side.
8 Join the ends to make the thread.
9 We put in the pan of the pot and program.

GM OLLA model E:
Oven menu - (Tª) 120º - 20 minutes

OVEN HEAD: 15 minutes - (Tª) 175º.

113.- CHAMPIÑON CON BACON in the GM OLLA model E

Ingredients:
- Mushrooms
- garlic.
- bacon
- grated cheese

How to prepare it:

1 In the pan put a spoonful of oil in the grill menu at 140º and add the
mushrooms and cook them.
2 Add the bacon cut into pieces.
3 Mix until the bacon is golden brown.
4 Sprinkle with grated cheese and ready to put on the plate.
114.- ROASTED POTATOES in the GM OVEN model E

Ingredients:
- potatoes.
- Sal.
- Olive oil.
- Parsley.
- Garlic.
- Paprika.

How to prepare it:

1 Wash the potatoes and cut them in half and make some cuts in the
center.
2 Add salt and parsley to all of them, you can make them with garlic and
parsley, with paprika or only with salt and oil, to your taste.
3 Close the cooker and program:

GM OLLA model E:
Oven menu - 15 minutes

Once the time has elapsed, open the pot and place the OVEN HEAD:
10 minutes - (Tª)175º.

And ready to eat warm

- 15.- CHOPPED MEAT ROLLS in the GM OLLA model E

Ingredients:
- Minced meat (or in its absence, any minced meat, the one you like the
most).
- Sliced cheese, fresh, semi-cured...........of your choice -Onion
- grated cheese
- Salt, pepper and nutmeg
- Film/transparent paper.

How to prepare it:

1 Divide the meat into as many rolls as we are going to prepare. We take a
piece, place it on a piece of plastic wrap (not too small, as we will use it to
make the packages and it must be enough to tie it on both sides). Place
another piece of plastic wrap on top of the meat (the meat must be between
two pieces of plastic wrap). Spread the meat using a rolling pin or something
that allows us to "flatten" the piece of meat more or less uniformly).
2 When we have it, remove the top film, season the meat with salt and
pepper, and at one end, place the cheese. Using the plastic wrap, roll the
minced meat into a roll, taking special care that the sides are well sealed (in
this way the cheese will not come out when cooking).
3 Close the roll by tying a knot at each end.
4 When we have the rolls, we steam them.
5 Cover the base of the pan with water and place the grid, the water must
be about 1 cm below the grid...place the rolls on top and program the
cooking time:

GM OLLA model E:
Stew menu - 8 minutes - cooking

6 Depressurize, let them warm up a little to be able to remove the film

without the risk of burning.
7 Brown the rolls with a little oil on the grill menu.
116.- STUFFED EARRINGS in the GM OVEN model E

Ingredients:
-Eggplants
-minced meat
-foie-gras
-bechamel
-grated cheese
-fried tomato

Mode of preparation:
1 Halve the eggplants, empty the pulp and soak the eggplants in water and
vinegar to prevent them from oxidizing.
2 In the pan on the grill menu, at 140º with the lid open, fry the minced
meat.
3 Add the eggplant pulp and close the lid.

GM OLLA model E:
Stew menu - 8 minutes - (P) low - (Tª) 110º - cook

4 Depressurize, open the pot and add the foiegras and fried tomato, adjust
the salt.
5 And fill the eggplants, cover them with bechamel sauce, grated cheese
and put

FURNACE HEAD:
(Tª) 175º until golden brown,

If you do not have an oven lid, gratinate them in a conventional oven. They
are finger-licking good!!!!!
117 EASY APPLE CAKE in GM OVEN model E

Ingredients:
- 3 eggs
- 1 sachet of royal yeast
- 2 apples
- butter for the pan
- 1 measuring cup of olive oil
- 1 measuring cup of milk
- 2 sugar measuring cups
- 3 measuring cups of pastry flour

Mode of preparation:
1 Beat the eggs, oil, milk, sugar and yeast, beat well, add the flour and beat
until well blended, peel the apples and cut them into thin slices and set
aside....
2 Grease the pan with butter, put baking paper and pour half of the dough,
put half of the apple segments that we had reserved and pour the other half
of the dough on top and finish with a layer of the rest of the apple segments
that we had left over, programmed.

GM OLLA model E:
Oven menu - valve open (T 120º) -60 minutes

3 We depressurize, open the pot and put in

OVEN HEAD: 10 minutes (Tª) 200º.

If you do not have the oven head, you can bake it in the traditional oven.
The result, incredibly good, a very juicy cake.........................
118 LASAÑA in the OLLA GM model E

Ingredients:
- 6 precooked lasagna sheets
- chicken/turkey mixed minced meat
- onion
- sliced natural mushrooms (or canned, frozen...)
- 1/2 measure of fried tomato

For the béchamel sauce:

- 1 tablespoon butter
- 1 tablespoon flour
- 1 glass of milk approx.
- 1/2 chicken stock cube
- nutmeg
- grated cheese

How to prepare it:

1 Heat in the frying menu and melt the butter, stirring with a silicone whisk,
add the flour and stir to toast. 2.- Add the milk while stirring and little by
little as you see how it thickens. When it is almost ready, add the avecrem
and nutmeg and stir a little more. Set aside in a bowl. The béchamel sauce is
ready.

2 Transfer an absorbent paper to the pan.

3 Add a little oil and fry the onion. When it is almost ready, add the meat,
season with salt and pepper and a little later add the mushrooms. When
everything is done add the fried tomato and half of the reserved béchamel
sauce. Remove and set aside. The filling is ready.

To assemble the lasagna:

4 Place a piece of baking paper in the bottom of the pan.

5 Put two sheets of pasta, cover with half of the sauce, then another two
sheets of pasta but placed in the opposite direction so that it does not fall
apart, cover with the rest of the sauce and finish with another two sheets
placed again in the opposite direction.
Cover with the remaining béchamel sauce and grated cheese and set aside:

GM OLLA model E:
Oven menu - 15 minutes

OVEN HEAD: (Tª) 175º - 10 minutes

6 To remove it from the bowl, you need to be a little bit crafty, take it from
the peaks of the paper and quickly transfer it to a plate. If you don't have a
grill or microwave, it is ready to serve BUON APPETITO !!!!
119.- MACARRONES WITH OREGANO AND OREGANO in the OLLA
GM model E.

Ingredients:
-macarrones
-sal
-oil
-
-oregano

How to prepare it:

1 Pour the macaroni into the pot, add the water (approximately 550-600 gr
of water for 500 gr of macaroni).
3 Add a dash of oil and a pinch of salt.
4 Close the cooker and program:

GM OLLA model E:
Stew menu - valve closed - (P) low - (Tª) 140º - 6 min - cook

5 Allow to depressurize, open and with the same residual heat add
sobrasada to taste, oregano, stir and ready.
An easy, quick and very tasty recipe!!!!!
120.- SACHER'S CAKE in the GM OVEN Model E

Ingredients:

For the sponge cake in GM

- 1 sachet of royal yeast
- 1 glass of soft oil yogurt (sunflower)
- 2 cups of sugar yogurt
- 2 cups of flour yogurt
- 1 glass chocolate yogurt powder (nesquik)
- 3 eggs
- 1 pinch of salt
-Butter to spread on the pan

How to prepare it:

1 Mix the ingredients with the help of a blender or whisk.
2 Grease the pan with butter and put parchment paper in the bottom of the
pan.
3 Pour everything into the bowl and program:

GM OLLA model E:
Oven menu - (T 140º) -Valve open -35min.

Once finished, leave it for 10 more minutes before opening.

Unmold and let cool on a wire rack.

For the chocolate coating:

- 200gr fondant chocolate
- 200ml whipping cream
- 70gr butter

For the syrup:

- 100gr sugar
- 200ml of water
- 1 dash of rum
Filling and Decoration:
-Apricot Jam
- Chocolate Noodles

How to prepare it:

1 While the cake is cooling, prepare the syrup.
2 Prepare the syrup by mixing the water with the sugar and heating in the
microwave at maximum power for 4 or 5 minutes and add the rum.
3 Cut the cake into 3 halves very carefully.
4 Dip the first half of the sponge cake with the syrup and cover with jam.
We place the second part and repeat the process. Cover with the last layer
of sponge cake, bathe with the syrup and leave it in the refrigerator to set
for at least 2 hours.
6 A while before taking the cake out, prepare the coating by melting the
chocolate in a bain-marie or in the microwave together with the butter. Mix
with the cream and let it warm.
7 Dip the cake with the chocolate on a wire rack so that it falls evenly, and
decorate with the chocolate noodles or to taste.
121.- CALATRAVA BREAD in the GM OLLA model E

Ingredients:
- 3 Eggs
- 1 Glass of Milk (250ml)
- 1 Glass of Sugar
- Lemon Zest or Vanilla Essence
- 4 Cupcakes
-Caramel for the mold

How to prepare it:

1 Put the caramel (Royal or syrup, or homemade) and cover the bottom of
the pan with the caramel and put it in the fridge while I do the rest so it
hardens a little bit.
2 In the glass of the mixer put the eggs, sugar, milk, lemon zest or essence
(or both, which is also very good) and a muffin, and beat it very well.
3 Take the flan pan with the caramel and crumble the remaining muffins
and pour the mixture on top.
4 Close the flan pan and put it in the bowl with two measures of water and
program the following steps

GM OLLA model E:
Oven menu - 25 minutes and 10 minutes at rest.

Let cool slightly and refrigerate in the refrigerator. Unmold before serving.
This recipe can be used with muffins, with sponge cakes, with normal bread,
and even with sliced bread and it always comes out delicious!!!!!! How tasty
is the Calatrava Bread!!! It's really just a combination of a flan and a
pudding.
122 SOLOMILLO AL ROQUEFORT in the GM OVEN model E

Ingredients:
-solomillo
-Roquefort cheese
-a carton of cream
-40 in white wine measuring cup
-sal
-oil

How to prepare it:

1 Clean the tenderloins of the white parts that you can find. Make fillets not
too thin, and season the sirloin with salt and pepper.
2 Pour a little oil into the pan, cover the bottom.
3 Place the sirloin steaks in the pan, all raw without frying.
4 Pour in the cream brik.
5 Add the wine
6 Put the Roquefort cheese (or any other cheese you like, Roquefort has a
strong flavor, blue cheese is milder, but you can use your favorite type of
cheese).
7 Close the cooker and program:

GM OLLA model E:
Stew menu -valve closed - (Tª) 120º - (P) medium - 10 minutes - cook

8 Depressurize and ready to eat, a delicious sirloin steak with a delicious

cheese sauce!
123 Roasted potatoes stuffed in the GM OVEN Model E

Ingredients:
-not very large potatoes

Ingredients for the stuffing:

-Spreadable cheese
-Roquefort cheese
-jamón york

How to prepare it:

1 Without peeling the potatoes, wash them well, dry them a little and wrap
them in albal paper.
2 Medium to small potatoes, so that they do not take too long to roast and
are tender. Close pot and program:

GM OLLA model E:
Oven menu - (Tª) 140º - 45 minutes

3 Halfway through baking, open and turn the potato over.

4 While roasting, prepare the stuffing by chopping the cooked ham and the
Roquefort cheese into small pieces, all mixed with the spreadable cheese.
You can prepare any filling you like, or whatever you have in the fridge at
that moment.
5 Once the potatoes have finished roasting, open them lengthwise in the
middle and remove some of the potato that you will mix with the stuffing
that you have prepared.
6 Fill them well and keep them firm, although they will surely take a short
time to disappear hehehehe.
124 CREAM OF Zucchini, Fennel and LIGHT CHEESE in the GM OLLA
Model E

Ingredients:
-medium zucchini
- fennel
- medium carrot
- A piece of pumpkin
- 1 liter of water
-Sal
To grind with
- light low-fat cheeses

Mode of Preparation:
1 Peel the pumpkin, peel the zucchini leaving some of the skin, peel the
carrot, clean the fennel, and wash all the vegetables well.
2 Add all the vegetables to the pan, add the water and salt, cover and
program:

GM OLLA model E:
Turbo menu - 8 minutes - cooking

3 Depressurize, pour everything into the blender, add the cheese and blend
everything together with the turmix.

PROPERTIES OF FENNEL: Among other properties it helps to lose weight,

reduces appetite, stimulates digestion, increases gastric and intestinal
metabolism, for its anti-inflammatory effect at the level of the intestine helps
to treat swollen belly, regulates liver function, is rich in vitamin C, folic acid
(B9) and fiber, potassium and manganese.
125.- INTEGRAL MACARRONES A LA CARBONARA LIGHT in the GM
OLLA model E

Ingredients:
-wholemeal macaroni
-onion
- 1 tin of sliced mushrooms
- 1 teaspoon olive oil
- 1 terrine of serrano ham cubes
- 1 terrine of cheese spread 0%
- pepper
- salt
- nutmeg
- water

Mode of Preparation:

1 Put the oil in the pan on the grill menu, poach the onion a little.
2 Once poached add the mushrooms, the ham and sauté a little, cancel the
grill program.
3 Add the macaroni cover flush with water.
4 Add salt, pepper and nutmeg, cover and program.

GM OLLA model E:
Turbo menu - valve closed - 6 minutes - cook

5 Depressurize, open the lid and add the cheese spread, stir until the
cheese melts and serve as is or with a little grated cheese light, as you like.
126 FIDEGUA INTEGRAL WITH VEGETABLES AND HAKE in the
GM OLLA model E

Ingredients:
- 2 measuring cups of whole wheat noodles
- sautéed vegetables (can be frozen, or fresh, whichever you like best)
- hake fillets (can be frozen)
- 3 tablespoons of fried tomato
- onion
- garlic
- oil
- 4 measuring cups of water
- salt

Mode of Preparation:

1 Add the oil in the frying pan, chop the onion, program the grill menu and
poach the onion and garlic a little.
2 Add the thawed vegetables and the tomato, let it sauté a little bit all
together.
3 Add the fideuá, the hake cut to taste, salt and water, stir a little, cover
and program:

GM OLLA model E:
Turbo menu - valve closed - 8 minutes - cook

4 Depressurize, open, stir and serve.

127.- LENTEJAS DE BOTE LIGHT in the OLLA GM Model E

Ingredients:
- 1 jar of cooked lentils
-ajos
-onion
-carrot
- meat broth
-oil
- 1 meat stock cube

How to prepare it:

1 Pour a little oil into the pan.
2 Sauté the onion, carrot, garlic, garlic, and the passata in the grill menu, at
140º.
3 Add the lentils and a little meat stock, stir well, close the lid and program:

GM OLLA model E:
Stew menu - (Tª)110 - (P)low - 3 minutes - cook

4 Depressurize, open, stir and eat..............

I call these lentils for a rush hahaha
128.- RICE A BANDA in the GM OLLA model E

Ingredients:
-squid
-shrimp
-smoked (two measures more than rice)
-garlic and parsley mince
-sal
-one fish stock cube
-olive oil
-rice (approximately one measure per person)s
-saffron
-colorant

How to prepare it:

1 Add the oil to the pan and fry the squid, shrimp, garlic and parsley in the
grill menu at 140º.
2 We add the rice, the tablet, stir everything well and we add the fumé, the
coloring and some saffron strands, stir and close the pot, programs:

GM OLLA model E:
Stew menu - (Tª) 140º - (P) medium - 8 minutes - cook

3 Depressurize, wait 2 minutes before opening the lid, open it and enjoy
this incredible dish....
I love the way rice comes out in this pot!!!!
129.- BROAD BEANS WITH HAM in the GM OVEN model E

Ingredients:
-fresh or frozen beans
-Serrano ham
-ajos
-sal
-oil

How to prepare it:

1 Fry the garlic and ham in the pan with a little oil in the grill menu at 140º.
2 Add the beans and stir well, close the lid and program,

GM OLLA model E:
Stew menu - (Tª) 110º -(P) low - 4 minutes and ready to eat, the vegetables
are delicious!!!!
130.- CHICKEN A LA COCACOLA in the GM OLLA model E

Ingredients:
- 2 chicken thighs with thigh and drumsticks
- one sachet of onion soup (if you don't have regular onion and potato
diced)
-Dried prunes (or raisins) is optional if you like them.
- 1 can of coke
-oil

How to prepare it:

1 Put a little oil in the pan and sauté the thighs on the grill menu at (Tª)
140, until they are golden brown.
2 Add the sachet of onion soup and the bottle of Cocacola, the plums, close
the pot and set the programs

GM OLLA model E:
Pressure/steam menu - (Tª) 120º - (P) medium - 25 minutes - cook and
ready to eat, a chicken with a different flavor, do you dare to try it?
131 CHIPIRONES EN SU TINTA en la OLLA GM model E

Ingredients:
-chopped onion
- minced garlic
-chipirones (you can fill them with seafood, crab sticks and hard-boiled egg)
.....................optional)
- oil
- 3 pcs black ink
- 1/2 measuring cup of white wine
-sal
-parsley

How to prepare it:

1 Put the garlic and chopped onion in the pan with a little oil and brown for
a few minutes.
2 Add the cleaned and stuffed squid (optional) and fry for a few minutes.
3 Add the rest of the ingredients, parsley and white wine, let the alcohol
evaporate for a few minutes and close the pot. We program:

GM OLLA model E:
Stew menu - valve closed - 10 minutes

4 Depressurize to open and add the 3 bags of black ink and boil with the lid
open (in any menu) to bind the ink with the squid sauce.

* If the ink is frozen: In a glass of hot water, dissolve the ink units, which
we have previously thawed, and add it to the pot.

5 If you see that the sauce is too thick, add a little water until it is to your
liking.
6 Salt to taste.
7 Serve it with a white rice and you have a perfect dish for any special
celebration.
132 MALLORCAN POTATOES in GM OVEN model E

Ingredients:
-Potato
-Sobrasada
-Butter
-Sal
-Grated cheese

Mode of preparation:
1 Put the whole potatoes in their skins in the pot, add water to cover them
and program:

GM OLLA model E:
Pressure/Steam menu - (Tª) 120º - (P)high - 15 minutes

2 Depressurize, open the pot and take out the potatoes to let them cool
down.
3 Take the potatoes, cut them in half and scoop out the pulp with a small
spoon.
4 Put the pulp in a dish and add salt, sobrassada and butter to taste, mash
everything well with a fork so that there are no lumps and fill the potatoes.
5 Sprinkle grated cheese on top and bake in a conventional oven to
gratinate or put the lid on the oven at 175º until you see the gratin cheese.

*If when we take the potatoes out of the water they are not completely soft
and you like them more done, once they are stuffed, put the grid, 2
measures of water under the grid, put the potatoes on top and program the
oven menu, 160º, 5 minutes, so they will be done....

They are especially delicious!!!!!!! The Mallorcan name comes from the
stuffing we use for the potatoes: sobrassada.
133.- BONITO WITH ONIONS AND TOMATOES in the OLLA GM
model E:

Ingredients:
- Onion
- jar of crushed natural tomato
-sal
-sugar
- 1/2 measuring cup of white wine
-beautiful
-oil

How to prepare it:

1 Pour the oil in the pan and set the grill menu, (Tª) 140º, with the lid open
and fry the onion.
2 Add the salt, tomato and sugar for acidity, the white wine and close the
pot, and program

GM OLLA model E:
Stew menu - (Tª) 110º - (P) low - 8 minutes - cook

3 Depressurize, open the pot and add the tuna. Close it again and program
it:

GM OLLA model E:
Stew menu - (Tª) 110º - (P)low - 3 minutes - cook

Depressurize, open and eat, or we have it ready for dinner.

134.- CHICKEN MANDARIN CHICKEN in the GM OLLA model E

Ingredients:
- 1 Chicken Breast (boneless and skinless)
- 4 Ripe tangerines
- 1 clove of garlic
- 1 tablespoon of butter
- Thyme
- Romero
- Ground Black Pepper
- Salt

How to prepare it:

1 Cut the chicken breast into cubes, or leave it in fillets, as you wish.
2 Peel 2 tangerines, take apart their segments and peel them, removing the
seeds in case they have them.
3 In the frying pan, in the frying menu, melt the butter.
4 Add the chopped chicken and the peeled Mandarin segments. 5.- Add the
chopped garlic clove. Stir and cook for a couple of minutes until the chicken
is golden brown.
6 Season with salt and pepper and season with thyme and rosemary to
taste. Stir well.
7 In stew menu with the lid open, squeeze the other 2 tangerines and add
them.
8 Let it reduce until the sauce is to your liking.

Serve hot, accompanied with white rice, salad, etc.

This mandarin chicken is an aromatic combination that will please you very
much!!!! We all know how well Citrus and Chicken go together. Today it is
the turn of the Mandarins. Its medium acidity and high sugar content make
it an ideal companion

135.- BIZCOCHO CEBRA in the GM OVEN model E

Ingredients:
- 3 eggs
- 1 white sweetened yogurt
- 1 small glass of sunflower oil yogurt
- 2 small glasses of sugar yogurt
- 3 cups of flour yogurt
- 1 sachet of yeast
- two tablespoons cocoa powder
- vanilla essence or custard

How to prepare it:

1 First we prepare the sponge cake dough.
2 Beat the three eggs, incorporate successively: the yogurt, the sugar, the
oil, the flour better pour it with a sieve before beating it to avoid lumps, the
yeast, and all well beaten.
3 Once we have the dough, divide it into two parts, making sure they are as
equal as possible, add the cocoa to one part and the vanilla essence or
custard to the other.
4 Grease the pan and put parchment paper on the bottom and gradually
put the dough in.
5 Pour the white mixture and then the chocolate mixture over it, making
circles, so that the drawing comes out, close the pot and program:

GM OLLA model E:
Oven menu - valve open - (Tª) 130º - 45 minutes - cook

Depressurize, leave 10 minutes more in the pan, open, let cool, unmold and
let cool on a wire rack. And ready our zebra cake, it is beautiful, and you will
never get the same each zebra has its stripes hahaha

- WAY OF DISTRIBUTING THE DOUGH:

- First put three tablespoons of white dough in the center of the pan.
- Then the dough will expand a little, and on top of it, right in the center, we
will add three tablespoons of chocolate dough.
- Repeat this process one more time, putting white dough on top of the
chocolate dough, and then chocolate dough again, until the doughs are
finished.

VERY IMPORTANT: Use a spoon for each dough, to avoid mixing the two
colors.
As you add dough, the layers will spread out along the length of the mold
and begin to form rings of both colors.
IMPORTANT: To make the internal lines of the cake thin, we will do the
following: After the second layer of chocolate batter, we will follow the
process but adding two spoonfuls of batter instead of three. In the same way,
when there is little left to finish the dough, we will alternate colors adding only
a spoonful of each one.
136.- CHOCOLATE NATILLAS in the GM OVEN Model E

Ingredients:
- 1 liter of skimmed milk
- 200 gr dark chocolate (for desserts)
- 75 gr of cornstarch
- 30 gr of brown sugar
- 25 gr of butter

How to prepare it:

1 First we reserve a glass of cold milk.
2 The rest we put it to heat in the bowl on low heat menu with the
chocolate and sugar, without hurry because we want the chocolate to melt
well. Meanwhile, dissolve the cornstarch in the glass of cold milk and when
the chocolate and sugar are dissolved, add it to the bowl.
4 Let it boil while stirring and remove it.
5 At this point we add the butter.
6 Pour into the glasses and let cool.
7 Then you only have to decorate it as you like, the more color the better,
hahaha we can put cookies, chocolate noodles, etc........................
Easier???? You can't!
137.- FAST BLACK RICE in the GM Model E FROILER

Ingredients:
- Cans of squid in its ink (if you don't have cuttlefish and ink)
- 1/2 measuring cup of white wine
- onion
-under
- 1 measuring cup of rice
- 1 and a half measuring cups of broth (because we have the other half of
wine)
- oil
- salt

How to prepare it:

1 Put oil in the pan, fry the onion with a small piece of sliced garlic.
2 Add the white wine, stir, add the cans of squid, stir, add the water
(always the measure is 1 of rice - 2 of water, in this case we add 1 and a
half of water and another half of wine) and salt.
3 Let it boil a little to evaporate the alcohol.
4 Add the rice, stir and close the pot.

GM OLLA model E:
Stew menu - valve closed - (P) medium - (Tª) 130º - 8 minutes - cook

Depressurize, open and let stand 2 minutes......and ready, the result is very
good!!!!!
The color is not very black, because it is from a can, but the taste is great!!!!
It certainly looks very good and for a hurry is not bad to improvise
138.- PIG TENDER PIG TENDER WITH MUSHROOMS in the GM
OVEN mod E

Ingredients:
- pork chops of needle
- onion
- 1 jar of sliced mushroom (fresh mushroom or mushrooms)
- cooking cream
- a dash of cognac
- garlic slices
- oil
- salt
- pepper

How to prepare it:

1 Put oil in the pan and heat it in the frying menu.
2 Place the chops and sear them on both sides, remove and set aside.
3 Add finely chopped onion with the sliced garlic and let it brown.
4 When the onion and garlic are golden brown, add the mushroom and stir
a little.
5 Add a small splash of brandy, let it cook for a while to evaporate the
alcohol.
6 Pour the cream, stir well, and put the chops on top, turn it over so that it
spreads on both sides and add a little black pepper, close the pot and
program:

GM OLLA model E:
Stew menu - 7 minutes - cooking

We depressurize, take out the chops, grind the sauce and put it on top...we
can garnish with a little chopped chives, they are delicious!!!!

139.- ESTRELLADOS EGGS in the GM OVEN model E

Ingredients:
- eggs
- potatoes
- Serrano ham or bacon
- oil
- salt

How to prepare it:

1 We cut potatoes as for an omelette.
2 Pour oil and a little salt into the pan, add the potatoes and stir. Close and
program:

GM OLLA model E:
Stew function - (Tª)110º - (P) medium - 8-10 minutes - cook

3 Depressurize and when you open it, add the ham or bacon and the eggs
on top of the potatoes, close the pot, and when they set, leave for a few
minutes.
4 Open the pot, and take out by putting the paddle under the potatoes, so
as not to break the egg. And that's it!!!
140.- CREAM OF LEIGH CREAM in the GM OVEN model E

Ingredients:
- leeks
- potatoes
- onion
- Salt
- oil
- 1 measuring cup of water

How to prepare it:

1 Clean and wash all the vegetables, cut them and put them in the bowl.
2 Pour the measuring cup of water, add salt, close the pot and program:

GM OLLA model E:
Stew menu - valve closed - (P) low - 10 minutes

Depressurize, open the pot, transfer to a bowl to beat with the mixer, put a
little cooking water (depending on how we like more or less clear cream),
and put a little oil, beat well with the mixer until obtaining a fine cream,
serve and ready.
You can also add the oil once beaten and chopped parsley, or a splash of
cream to taste.
It is very good hot when freshly made, but fresh is also delicious!
141.- RAPID HAKE in the GM OLLA model E

Ingredients:
- Hake
- garlic
- oil
- zucchini
- onion
- parsley
- salt
-pepper

How to prepare it:

1 Put a little oil in the pan and set the frying menu.
2 When it is hot, add chopped garlic, onion and chopped parsley and sauté.
3 We put the zucchini in pieces and fry it so that it does not release water
and salt.
4 Add the hake with salt and pepper and cancel the frying menu.
5 Close the cooker and program:

GM OLLA model E:
Grill menu - 6-8 min depending on size of hake.

6 Depressurize, open and we have dinner ready, we can serve it with white
rice, salad, french fries....................................................

I hope you like it, without dirtying the kitchen, easy and while we use the
time for other things.
142.- SQUASH ROLLS WITH CHEESE AND HAM in the GM OLLA
Model E

Ingredients:
- zucchini
- ham and pork
- sliced cheese
- flour for breading
- beaten egg
- slices of bread
- oil

How to prepare it:

1 Cut the zucchini into very thin slices so that they can be rolled without
breaking and also be done quickly when frying. If you have a mandolin, the
slices are perfect.
2 On each slice of zucchini place the ham and cut it so that it is the same
size.
3 We do the same with the cheese.
4 Roll up and fasten each roll with a toothpick.
5 Dredge the rolls in flour and shake to remove the excess.
6 . Beat an egg with a pinch of salt.
7 Dip the floured rolls into the egg.
8 Put oil in the pan and fry them in the fry menu until they are golden
brown on all sides.
9 Place the rolls on some slices of bread and place them on top, holding
them with a toothpick. And ready some appetizer rolls that are delicious!!!!!
They can be a perfect dinner for any day with a salad.
143 CASTELLANA OR GARLIC SOUP in the GM cooker model E

Ingredients:
- 4 or 5 cloves of garlic
- 200 gr. of diced ham
- chorizo (optional if you like it)
- 1 liter of homemade chicken broth or water and chicken bouillon cube
- 3 large slices of bread
- 1 teaspoon sweet paprika
- 3 eggs
- oil

Mode of Preparation:
1 Put the oil in the pan and set the fry menu.
2 When it is hot, brown the garlic cut into slices, when it acquires a golden
color add the ham and turn a few times.
3 Then add the chorizo cut into small cubes and stir a few times.
4 The bread previously toasted in the toaster and cut into pieces, add it to
the bowl and stir well.
5 Add the paprika, stir a little and add the chicken broth, close the lid and
program:

GM OLLA model E:
Stew menu - valve closed -10 minutes

Depressurize alone, open it and crack the eggs, usually add one egg per
person, stir to mix with the soup (or leave them whole) and simmer for 5
minutes with the lid on. It is served piping hot.
144 .- CHEESE CAKE in the GM OVEN Model E

Ingredients:
- 12 cheeses
- 12 tablespoons of sugar
- 4 plain or lemon yogurt
- 4 eggs
- 4 tablespoons cornstarch
- 1 tablespoon vanilla (to taste)
- Lemon zest
- butter

How to prepare it:

1 Put all the ingredients in a bowl and whisk until it is all mixed and
somewhat frothy.
2 Grease the pan with butter and put parchment paper on the bottom.
3 Pour the mixture into the pan, cover the pot and program:

GM OLLA model E:
Oven menu - valve open - (Tª) 110º - 35minutes

4 Depressurize, allow to cool before unmolding. You can decorate it with

any jam you like.
Quick, easy, simple and for the whole family, hahaha.
145 Vegetable MESH in the GM OVEN Model E

Ingredients:
-onion
-under
-oil
- bacon or serrano ham in strips
- 1 dessert spoon flour
- 1 teaspoon sweet paprika
- 1 measuring cup of fried tomato
- 1 cube or ladle of meat stock
- 1 bag of 1 Kg. of frozen menestra
- 4 measuring cups water
- boiled eggs (optional)

Mode of Preparation:
1- Finely chop the onion and garlic and poach with the bacon or ham, with
a little oil in fry menu. You can put the lid on and leave the valve open for 4-
5 minutes, so we don't give it a single turn.
2- Add the flour, fry for a minute so that it does not taste raw, stirring well
in the fry menu, and then add the fried tomato and paprika. Stir well.
3- The stock cube or ladle and frozen vegetables (it is not necessary to
defrost previously), cover with water, mix and program:

GM OLLA model E:
Stew menu - valve closed - (P) medium - (Tª) 140º - 5 minutes - cook

4- - Depressurize, add salt and serve if desired with boiled egg quarters that
go very well with this dish.
(The cooking time will vary according to the lime content of the water in
your area, if you see that it is not cooked, then a few more minutes) It is low
in calories, very simple to prepare and economical.
146- - CARROT BISCUIT in the GM OVEN model E

Ingredients:
147-.........................................................300 gr. of Carrots (ground,
grated, grated)......................................... but well drained).
148- 300 gr. of Sugar.
149- 300 gr. of Almonds (ground).
150- 6 eggs.
151- 100 gr. Flour.
152- 1 sachet of yeast
153- The rind of a Lemon.
154- A little salt.

Mode of Preparation:
1 Grate the lemon peel and the carrots, put it in a colander and drain it
well. dry with kitchen paper, otherwise the cake will be very wet.
2 Put them in a bowl with the sugar and the egg yolks and mix well with a
hand mixer or a fork.
3 Whip the egg whites well with a little salt and little by little we incorporate
them to the carrots, slowly, with enveloping movements.
4 Then add the almonds and finally the sifted flour together with the baking
powder.
5 Butter the pan, put parchment paper on the bottom and pour the dough.
6 Close the cooker and program:

GM OLLA model E;
Oven menu - valve open - (T 140º) 35 minutes - cook

7 Allow 10 minutes more before opening. Open, let cool, remove from the
mold and let cool on a wire rack.
147.- SEPIA GUISADA en la OLLA GM model E

Ingredients:
- clean cuttlefish
- onion
- tomato
- garlic
- 1 tablespoon paprika (sweet or spicy to taste)
- 1 teaspoon dill
- 1 measuring cup of white wine.
- 1 bay leaf
-oil

How to prepare it:

1 Put a little oil in the pan and heat in the fry menu.
2 Chop the onion and the tomato and let it fry.
3 When it is poached add the clean and chopped cuttlefish, stir.
4 Add the paprika, dill, bay leaf and wine, leave for a few minutes to
evaporate the alcohol.
5 Close the cooker and program:

GM OLLA model E:
Stew menu - valve closed - 15 minutes - cook

6 Depressurize, open, stir and leave for a few more minutes to reduce the
sauce. If we like it with more sauce, it is ready to dip bread.
148.- FISH PAPILLOT WITH GARLIC AND PEPPER in the GM OLLA
Model E

Ingredients:
- Fish fillets (John Dory, hake, hake, etc.) )
- Garlic
- Fresh parsley
- Lemon
- Oil
- salt
- albal paper or tracing paper
- 2 water measuring cups

How to prepare it:

1 Place the fish fillet on the aluminum foil, add a little salt, garlic and
chopped parsley, a little oil and squeezed lemon.
2 We close well with the paper.
3 We put the rack and the basket in the bowl.
4 Pour 2 measuring cups of water.
5 We put on top of the basket, the packages that we have made with the
fillets, (if you want you can take advantage and put some potato). 6:

GM OLLA model E:
Stew menu - (P) medium - (Tª) 120º - 15 minutes - cook

7 Depressurize, remove the packages and serve..., if you want you can add
a little more oil afterwards.
149 BREAST IN ROASTING BAGS on the OLL GM model E

Ingredients:
-chicken breasts or thighs.
-potatoes
-1 roasting bag (there are bags that come with seasoning envelope) others
are just the bag and you add the spices to your liking.

How to prepare it:

1 Put the chicken breasts, the potatoes and the seasoning sachet in the
bag.
2 Shake the bag to mix everything, close it with the clip it has, prick the bag
with a knife or a fork.
3 Place the roasting bag on the base of the pan and place it in the
we select:

GM OLLA model E:
Oven mode - valve open - 30 minutes (turn over after 15 minutes).

4 With roasting bags I advise not to use the oven head, as it can melt the
plastic of the bag. The bag swells and the head can undo it.
And in a few minutes ready!!!!! delicious and no mess
150 .- FRUIT PIZZA (no pan)

This recipe is not in the pot, but I love it!!!! because it is very simple,
healthy, quick and with a nice presence. With just a few ingredients we are
going to make a delicious and beautiful pizza, and on top of that, healthy.

Ingredients:
- 1 package of cookies (whatever you have at the children's house)
- 85 g melted butter
-Assorted fruits (strawberries, kiwi, peaches, pears, blueberries...)
- 1 Greek yogurt

How to prepare it:

1 Crush the cookies and mix them with the melted butter to form a compact
and sandy dough.
2 Cover the base of a cake pan with this dough and put it in the refrigerator
for about 30 minutes.
3 Remove from the refrigerator and spread the Greek yogurt over the
dough, put back in the refrigerator.
4 Cut the fruit into thin slices, remove the base from the refrigerator and
distribute the fruit over the yogurt.
Doesn't it look great? what do you think for a children's birthday? or to invite
friends over for a cup of coffee! I love it! !!!!!
151 sautéed artichokes with ham in GM E OVEN

Ingredients:
-chopped ham
-onion
-ajos
- 1/2 measure measuring glass of beer
- 1/2 teaspoon cornstarch
- artichokes (if you don't have fresh artichokes you can use canned)

How to prepare it:

1 Put oil in the frying pan and set the frying menu.
2 Add the chopped onion, together with the sliced garlic, turn a few times,
add the ham.
3 In the measuring cup with the beer, dissolve the teaspoon of cornstarch
and add it together with the sauce, stir.
4 Put the artichokes, close the pot and program:

GM OLLA model E:
Stew menu - (P) medium - (Tª) 140º - 5 minutes - cook

Depressurize, open and leave for a few minutes and serve. A quick and easy
recipe
152.- CANELA BEAN COOKED in the GM OVEN model E

Ingredients:
-cinnamon beans
- red bell pepper
- onion (finely chopped)
- garlic
- chorizo
- 1 bay leaf
- 1 teaspoon paprika
- 1 vegetable stock cube
- Saffron in strands
- Oil
- salt

Mode of preparation:
1 Soak the beans the night before.
2 Put the beans in the pan, chop the peppers and add all the raw
ingredients, cover with water that exceeds one finger and cover the pot.
3 Close the cooker and program:

GM OLLA model E:
Turbo menu - valve closed - (Tª) 130º - (P) High - 15 min.

4 Depressurize, open, stir and ready to take to the table. A very nutritious
recipe. It couldn't be simpler
153.- LETTUCE SOUP in the GM OLLA model E

Ingredients:
- lettuce.
- onion.
- leek.
- 1 measure of water.
-Oil
-Sal
-Pepper

How to prepare it:

1 Peel, wash and chop all the vegetables.
2 In the frying pan put the oil in the fry menu.
3 Sauté the peeled and chopped onion. Next, add the lettuce and leek,
sautéing everything for 3-4 minutes.
4 Add the water, cover and close and program:

GM OLLA model E:
Stew menu - 10 minutes

Depressurize, open the pot, take out and blend everything with the turmix
until you get a fine and creamy cream. Add a pinch of salt and pepper to
taste.
5 A little skimmed milk can be added.
Surely you have never heard of this soup, strange but exquisite dish, try it,
you will be surprised by its flavor.
154.- VEGETABLE GARBANZOS in the GM OVEN model E

Ingredients:
- chickpeas (soak overnight)
- onion
- leek
- red bell pepper
- green bell pepper
- zucchini
- tomato
- potato
- Saffron
- Salt
- 3 tablespoons olive oil
- 1/2 l of water
- 2 hard-boiled eggs (see recipe nº 13 boiling eggs)

How to prepare it:

1 In the pan we put the oil, and frying menu, once it is hot, we add the
onion cut into small pieces. When the onion becomes transparent, add the
red and green bell pepper.
2 We wait for everything to poach, and when it is ready, we add the rest of
the vegetables, zucchini, tomato and potato.
3 Stirring to make sure that everything is well sautéed.
4 We add the water, close the pot and program:

GM OLLA model E:
Stew menu - valve closed - (Tª) 130º - 5 minutes - cook

5 Depressurize, open the pot and add salt.

6 Add the saffron, stir everything, and pass it through the blender.
7 Once we have this broth completely crushed, we add the chickpeas and

GM OLLA model E:
Stew menu - valve closed - (P) high - (Tª) 140º - 20 minutes - cook
NOTE: If the chickpeas are from a jar, drain them and wash them well
before adding them to the pot, we put less time because they are already
cooked for 3-4 minutes. Times may vary depending on the type of chickpea
and the water in the area.

To serve and decorate the dish, add quartered hard-boiled eggs on top.
155.- DORADA A LA SALT in the GM OLLA model E

Ingredients:
- Sea bream (without guts)
-Coarse baking salt

Mode of Preparation:
1 Place a layer of parchment paper in the baking pan and place a layer of
salt one finger thick on top.
2 Wash the sea bream and do not dry it.
3 Place it on top of the salt and cover it well, close the pot and program:

GM OLLA model E:
Oven menu - valve open - (Tª) 160º - 40 minutes - cook

4 Depressurize, open, remove the salt carefully and serve. It couldn't be

easier hehehehe
156 LIGHT APPLE PUDDING in GM POUND model E

Ingredients:
- whole wheat bread
- 2 eggs
- 250 gr soy milk
- 50gr soy butter
- 2 apples
- 70 gr of sweetener
- 1 teaspoon vanilla flavor
-Marmalade for decoration

Mode of Preparation:
1 Put the soy milk, butter, eggs, eggs, bread, sweetener, aroma and a clean
and chopped apple in the blender and blend well.
2 Put in the flan pan a layer of the mixture, some apple wheels, put the rest
of the dough and finally apple wheels, cover with its lid or if you don't have a
lid with albal paper.
3 In the pan put the rack and the flan pan on top and put water up to a
little less than half of the mold. We close and program

GM OLLA model E:
Steam menu - (Tª) 130 - (P) High - 30 minutes - cook

4 Let it depressurize on its own, unmold it once it is cold and spread it on

top with the jam you like the most.
157.- ORANGE AND KHAKI LIGHT JAM in the GM OLLA Model E

Ingredients:
350 gr of cleaned persimmons
200 gr of orange already cleaned
325g of sweetener (or if you want with sugar)

How to prepare it:

1 Peel the orange without any white skin, cut it into pieces and put it in the
bowl.
2 Peel the persimmons, cut them into pieces and put them in the bowl
together with the orange.
3 Add the sweetener, mix a little and let stand for 1 hour (this is to dissolve
the sweetener with the juice released by the fruits).
4 After one hour, mix well and program the cooker.

GM OLLA model E:
Low heat menu - (Tª) 90º - 40 minutes - with lid open

5 We will go stirring every 10 minutes, once finished we grind everything

together with the turmix and ready to put in jars.esta riquísima!!!!
158.- GRILLED DRIED FISH WITH GARLIC AND ONIONS in the GM
OVEN Model E

Ingredients:
-Pota tube
- garlic
- onion
- salt
- pepper
- oil (2 tablespoons)

How to prepare it:

1 In the pan put the oil on the grill menu.
2 Once hot, add chopped onion and a couple of sliced garlic cloves to taste.
3 We fry the garlic and onion and when it is already pochaditas you put the
potato and salt and pepper you do a little, a few vueltecitas to take the
flavor of the garlic and onion.
4 Close the pot

GM OLLA model E:
Griddle menu - valve open - 4 min - cook and voila!!!! a tasty fish dish that
can be served with a salad, with white rice (recipe nº 9)
159.- NEEDLE CHUCKS WITH VEGETABLES in the GM OLLA model E

Ingredients:
- chops of needle, loin.........
- garlic
- onion
- oil (1/2 teaspoon)
-sal
- vegetables to taste (cauliflower, broccoli, baby carrots, peas, asparagus,
etc.).............)

How to prepare it:

1 Put the oil in the pan and add the vegetables, close the pot and program:

GM OLLA model E:
Turbo menu - valve closed - (Tª) 110º - (P) medium - 3 minutes - cook

2 Depressurize and reserve the vegetables, and if you have another bowl
change it and in grill menu with 1/2 teaspoon of oil put the loin chops with
the lid open and in 4 minutes we have them ready.

This pot not only serves for elaborate dishes, it is ideal for day to day, the
daily cooking routine, in no time, without dirtying hardly and all very rich and
healthy.
160.- GRILLED PORK CHICKEN in the GM OVEN mod. E

Ingredients:
- cockles.
- Olive oil
- Garlic
- Parsley
- Lemon
- Salt

How to prepare it:

1 The first thing to do is to clean it. To do this, we leave them submerged in
water and salt for one hour.
2 Once cleaned, in the pan on the grill menu let it heat up and add the
cockles, stir until they open.
3 We make a green sauce with the juice of half a lemon, a little bit of oil,
chopped garlic and chopped parsley.
4 When they have opened, remove them and put them on a plate and
sprinkle them with the prepared sauce.
Umm!!!! are delicious
161.- SAUSAGES WITH LEAR in the GM OLLA model E

Ingredients:
- leeks (only the white part)
- 1 package of sausages (the kind you like, fresh from the bag)
- onion
- salt
- 1 teaspoon of mustard (if you like it or if you prefer ketchup)
- a small water measuring cup
- garlic
- parsley
- oil

Mode of Preparation:
1 Put the spoonful of oil in the pan and fry the chopped leeks and onion in
the fry menu.
2 When it is transparent, add the sausages cut into slices and stir a little.
3 Add the teaspoon of mustard, stir.
4 We make a majadito with chopped garlic, parsley and a spoonful of oil,
add it and stir.
5 We put the small glass of hot water.
6 Let the water evaporate, turning from time to time, season and ready. Do
not tell me it is not a quick dish valid for any dinner or as a second course.
162.- BEEF STEW in the GM OLLA model E

Ingredients:
- veal cut into pieces
- onion
- garlic
- oil
- carrots
- can mushrooms or fresh mushrooms
- canned or frozen peas
- 1/2 measuring cup of white wine
- natural crushed tomato
- salt
- pepper
- sugar

How to prepare it:

1 Put a little oil in the pan and sauté the seasoned meat on the grill menu.
2 Remove and reserve.
3 In the same oil, fry the onion and the garlic. Add a little salt.
4 Put the carrots in slices, stir.
5 Add the peas and fry a little.
6 Add the wine and leave for a few minutes to evaporate the alcohol.
7 Add the crushed natural tomato.
8 Add the meat, season with salt and add a pinch of sugar.
9 Close the cooker and program:

GM OLLA model E:
Turbo menu - valve closed - (Tª) 140º - 20-25 minutes (depending on the
meat)

10 Depressurize, open, stir, let it restart for a few minutes and it is ready to
serve. Now with this cold weather we are in the mood for warm spoon
dishes.
163 CHILIED LITTLE LEAVES in the GM cooker model E

Ingredients:
- A small tray of chicken livers of about 500 gr.
- 2 tablespoons oil
- 2 chopped garlic
- 2 bay leaves
- 1/2 measuring cup of white wine
- salt

How to prepare it:

1 Clean the livers well, removing any fat they may have, and cut them into
pieces.
2 We put the oil in the frying pan in the fry menu, low temperature.
3 Add the chopped garlic and then the livers. We do not want the garlic to
brown.
4.-We go out.
5 When the livers are almost done, add the wine and the bay leaf and close
the pot and program:

GM OLLA model E
Stew menu - valve closed - (Tª) 120º - (P) medium - 10 minutes

6 Depressurize, open and if you see that you want it with less sauce, leave
it for a few minutes with the lid open so that the sauce reduces.

A good squeeze of lemon and yyyyy..... READY TO EAT !

It is served with french fries or as is. Obliged to dip bread in the sauce
hehehehe ....
I know that there are many people who don't like to eat offal, but livers are
very good and they are also great for anemia, since they have a lot of iron.
164 FIDEUA (Rocío Segovia's contribution) in the OLLA GM model
E.
Ingredients:
- fideuá
-under
-onion
-chocos (cuttlefish)
-shrimp
-clams
-oil
-sal
-broth (or water and bouillon cube)

How to prepare it:

1 In the pan add a little oil and fry the garlic and chopped onion.
2 Add the noodles, cuttlefish and shrimp, stir.
3 add the water covering the noodles, close the pot and program:

GM OLLA model E:
Stew menu - valve closed - (Tª) 120º - (P) low - 8 minutes - cook

4 Depressurize, open and add the clams, close the pot so that the clams
open with the residual heat.
There was nothing left on the plate. Delighted with my pot!!!!!!
165.- MONTADITOS DE PENCAS en la OLLA GM model E

Ingredients:
- 3 chard stalks
- 2 strips of bacon
- 4 slices of cheese (the one you like)
- oil

Mode of preparation:
1 Put two small glasses of water with a little bit of oil and salt in the bowl.
2 We put the already cut stems, close the pot and program:

GM OLLA model E:
Stew menu - valve closed - (Tª) 110º - (P) low - 5 minutes - cook

3 If you want, you can steam them instead of cooking them.

4 Depressurize, open and drain the stalks, dry them with kitchen paper.
5 If we have another tray, we put the bacon strips on the grill menu.
6 Create the montaditos by placing a layer of stalk, a strip of bacon, 2 slices
of cheese, another layer of stalk, a strip of bacon, slices of cheese and cover
with another stalk. (You can make it of one floor only).
7 Put a teaspoon of oil in the pan, when it is hot on the grill menu put the
montaditos. When the stalk begins to brown, turn it over carefully so that it
does not fall apart.

The stalk is the most tasteless part of the chard and the least liked, but with
imagination you can make some delicious montaditos, if you feel like trying
something new, I encourage you to make this recipe because the result is
amazing. Bon appetit!!!!:)

166 PATATAS DE GUARNICION (Raquel's contribution).

Segovia) in the OLLA GM model E

Ingredients:
-potatoes
-oil
-sal
-onion

Method of preparation
1 Put a little oil in the pan.
2 Pour the potatoes cut as you want to cachelos, whole, cigarette.
3 Add salt to taste and chopped onion, stir and close the pot.

GM OLLA model E:
Stew menu - (P) medium - (Tª) 130º - 7 min - cook

4 Depressurize, open and see if you want them softer for a few more
minutes, it is up to the consumer's taste.
167.- CHICKEN WITH LEMON in the GM OLLA model E

Ingredients:
- chicken breast
- oil
- onion
- lemon
- white wine
- Provençal herbs, thyme, rosemary......... (spices to taste)

How to prepare it:

1 Put a teaspoon of oil in the pan and fry the chopped onion in the Grill
Menu.
2 Add the chicken breast and sear it on both sides.
3 Add lemon juice to taste, a couple of tablespoons of white wine and
spices to taste. Leave the necessary time to finish cooking the chicken, and
reduce the sauce. Bon appetit!!!!
168.- ROASTED WINGS in the GM Model E PAN

Ingredients:
-chicken wings
-sal
-under
-pepper
-chopped parsley
-lemon
-3 tbsp. oil tureens
-potatoes (if you want)

Mode of Preparation:
1 -. Wash the wings and season with salt and pepper, add chopped garlic
and parsley, and sprinkle with lemon juice.
2 In the pan put the prepared wings and the potatoes if you want, stir well.
3 Set the cooker to

GM OLLA model E:
Oven menu - (Tª) 160º - 20 minutes

OVEN HEAD: (Tª) 175º - 20 minutes

4 Stir from time to time. Be guided by the spindle time.

169 LAMB WITH VEGETABLES in the GM OVEN Model E

Ingredients:
- 1 leg of lamb boneless and cut into small cubes
- garlic
- onion
- 1 measure of white wine measuring cup
- a bag of salad or stew (or fresh vegetables to taste) - salt
- oil- paprika

How to prepare it:

1 We put in the pan a little oil, in frying menu and when it is hot we add the
garlic cut in slices, the onion and the lamb and we fry it.
2 Add the package of vegetables, salt and a pinch of paprika, stir.
3 Add the white wine (depending on the amount of meat, add more wine),
stir, close the pot and program.

GM OLLA model E:
Stew menu - valve closed - (P) Low - (Tª) 130º - 8-10 min - cooking

4 Depressurize, open, stir, bring to a boil if you want the broth to be more
stable, and voila, divinoooooooo!
170 .- STRAWBERRY CAKE with the GM OVEN model E

Ingredients:
- 4 eggs
- 1 strawberry yogurt
- 3 measures yogurt flour
- 2 measures of sugar
- 1 measure of sunflower oil
- 1 sachet of yeast
-natural strawberries

How to prepare it:

1 In a bowl, beat the eggs and sugar with a whisk until creamy.
2 Add the yogurt and the oil and continue beating.
3 Add the sifted flour together with the yeast and beat with encircling
movements.
4 Wash and chop the strawberries and add them to the dough. (reserve
some strawberries to decorate later).
5 Grease the pan, line the base of the pan with parchment paper (make a
circle using the base of the pan as a template), this prevents the cake from
getting too toasted at the base and pour the dough.
6 Close and program:

GM OLLA model E:
Oven menu - valve open - (Tª) 140º - 35 minutes - cook

7 Open the pan and place the oven head to brown the top. If we do not
have a head, we can turn the cake once it is cold so that it does not break
and the top browns, and we program the oven menu again, 140º for 3 more
minutes, or put it in the conventional oven for a few minutes, or grill it in the
microwave.
8 . Unmold and decorate with strawberries, cream, powdered sugar,
chocolate, strawberry yogurt and jam......
171.- PATATAS GUISADAS CON CHOCOS en la OLLA GM model E
(contribution of Raquel Segovia)

Ingredients:
- potatoes.
- cuttlefish (cuttlefish)
- onion.
- garlic
- green bell pepper.
- ripe tomatoes.
- 1/2 liter of fish stock.
- 1 measuring cup of white wine.
- olive oil.
- 1 bay leaf.
- A few strands of saffron or a teaspoon of paprika.
- Salt
- pepper

How to prepare it:

1 Peel the potatoes and break into not very large pieces.
2 Clean the choco well and cut it into squares.
3 Cut the onion very thinly and the garlic in slices.
4 Cut the bell pepper very finely and the tomato in small squares.
5 Put the oil in the pan and fry the onion, garlic and bell pepper with a
pinch of salt.
6 When the onion begins to brown, add the tomato and stir with a wooden
spoon. Have a few minutes.
7 Add the bay leaf, pepper and wine. When the wine has evaporated, add
the choco and stir.
8 Add the fish stock, saffron strands, potatoes, close the pot and program

GM OLLA model E:
Stew menu - valve closed - (P) low - (Tª) 120º - 10 minutes - cook

9 Depressurize, open the pot, add salt, if you want the broth to be a little
more thicker, add a potato with a little broth, mix, stir and let it cook with
the lid open for a few minutes. Let stand five minutes and serve in a deep
dish. What a delicious spoon dish Good appetite!!!!!!

(Contribution of Raquel Segovia)

I make refried in the thermomix (onion, fried tomato and oil). Put the
potatoes in the pot and add the refried sauce, water, saffron, salt and the
cuttlefish. Cover the pot, close the valve and set the stew menu to medium
pressure and temp 130. I put in 10 min to see how they went and no more
was needed (5 servings).
172.- MUSSELS WITH TOMATO in the GM OLLA model E (Cel Ma's
contribution)

Ingredients:
- 250 gr of mussels (in my case rock mussels)
- 2 cloves of garlic (if we want less spicy, 1)
- 2 spring onions
- 70 ml of white wine
- 3 tablespoons of tomato sauce

How to prepare it:

1 We make the mussels with a small glass of water in the bowl.

GM OLLA model E
Turbo menu (default temperature and pressure) - 5 minutes.

2 Remove and plate.

3 Chop the garlic, spring onion and fry with 1 teaspoon of oil... when it
starts to brown, add some of the juice released by the mussels, the white
wine and the fried tomato. Add a pinch of salt, let it reduce and put it on top
of the mussels that we had on the plate.
4 Sprinkle with parsley.
5 Plating
They are delicious and in no time!!!!
173.- FRIED PANCETA in the GM OVEN model E

Ingredients:
- bacon cut into pieces for frying
- lemon
- garlic
- parsley
- salt
- oil

How to prepare it:

1 Put the bacon in a bowl and marinate it with the lemon juice, salt,
chopped parsley and garlic. Stir well so that the bacon is well impregnated.
Leave it for a few hours before frying so that it takes on the flavor.
2 Put a spoonful of oil in the pan and set the frying menu to 120º.
3 Once hot, add the bacon and cover the pot and program:

GM OLLA model E:
Fry menu - valve closed - (Tª) 110º - 10 minutes - cook

4 Depressurize, open, stir and ready to make a good pancetta montadito

jejje
174.- ROASTED PEPPERS in the GM model E. OLLA:

Ingredients:
- peppers (red, yellow, green)
- 1 tablespoon oil

How to prepare them:

1 Wash the peppers very well, especially in the peduncle area, which is
where dirt can accumulate.
2 Dry well and put the whole peppers in the pan and sprinkle with a
tablespoon of oil. Do not add more, it is not necessary.

GM OLLA model E:
Oven menu - (Tª) 160º - 15 minutes

OVEN HEAD: 175º - 15 minutes

Be guided by the spindle time. If you see that they are burning because of
the size of the bell pepper, you can modify the temperature without
canceling the menu, you can lower the temperature.

When you see how the peppers are already taking color and their skin has
cracked, it means that they are ready.
Leave the peppers inside the pan, once the oven menu has been cancelled,
for about 10 minutes so that they "sweat" and cool down. In this way they
are easier to handle for peeling.
The bell pepper flesh is soft but not overcooked. You can put it in a tupper
with its own juice and a few spoonfuls of olive oil and put it in the freezer.
They can be part of the bottom of the chest ... although I do not get to
freeze hehehe imagine a sandwich with roasted peppers tortilla uhmmm!!!!!!
175 SPIRALS WITH VEGETABLES in the GM OLLA model E

Ingredients:
-Vegetable spirals
- a jar of mushrooms
- pot of fried vegetables (pot of ratatouille)
- a small jar of peas
- a small box of diced bacon
- oil
- water
- salt

How to prepare it:

1 In the pan put a little oil, in fry menu, when it is hot put the bacon, turn a
few times and fry.
2 Put the mushroom, stir.
3 Add the peas and fry them.
4 Put the frying pot and turn it around.
5 Pour in the spirals, stir.
6 Add just enough water to cover, salt, stir well, close:

GM E pot
Stew function -Valve closed -(P) Medium - (Tª) 110º - 9 minutes - cook

7 When finished, depressurize, remove the bowl, stir well, let stand for a
few minutes and serve.
176.- RABBIT TO THE HUNTER in the GM OLLA model E

Ingredients:
- 1 rabbit
-Sal
-pepper
- onion
- carrots
- bacon strips
- crushed tomato
- sliced mushrooms
- garlic
- Parsley
- Thyme
- 1 measuring cup of white wine
- 1 dash of brandy
- Oil
- Water
- stock cube

Mode of Preparation:
1 Pour the oil into the pan, and set the frying menu to heat up.
2 Season the rabbit with salt and pepper, add it to the pan and brown it a
little.
3 Cut the carrots in small slices and add them to the pot, the onion in small
pieces and add them to the pot, add the garlic to the pot, the bacon to the
pot, the mushrooms to the pot, the crushed tomato also to the pot, sauté it
all well and, parsley and thyme, stir it all well.
4 Add the white wine and brandy, stir everything and let the alcohol
evaporate for a few minutes.
5 Pour the water to cover the rabbits. (remember that the liquid that we
pour is the one that is going to come out, it does not consume). Add salt
and a stock cube, cover the pot and program:

GM OLLA model E:
Stew menu - valve closed - (P) High - (Tª) 120º - 15 minutes
6 Depressurize, open, stir, and if we want the broth to be more stable,
leave the lid open for a few more minutes and ready, a delicious rabbit to
dip bread in.
177.- LIGHT ARTICHOKE in GM OLLA model E

Ingredients:
- chopped artichokes (can be frozen)
- Iberian ham diced without fat
- salt
- 2 tablespoons oil
- 1 measuring cup of water

Mode of Preparation:
1 Put a measuring cup of water in the bowl, add a little oil and salt.
2 Place the rack and the steamer with the chopped artichokes on top, close
the pot and program:

GM OLLA model E:
Steam pressure menu - valve closed - (Tª) 140º - 5 minutes - cook

3 Depressurize, reserve the artichokes, remove the water from the bowl,
dry the bowl or if you have another bowl put the other bowl with a
tablespoon of oil, grill menu and put back the artichokes, the diced ham and
stir well to sauté a couple of turns, cancel menu and serve.
178 TALLARINES A LA CARBONARA in the OLLA GM mod. E

Ingredients:
- Noodles
- 200 ml Cooking Cream
- Onion
- Packet of bacon strips
- Oil
- Salt
- 1 measuring cup of water

Mode of Preparation:
1 In the pan with a little oil in the fry menu at 120º first fry the finely
chopped onion until lightly poached.
2 Add the bacon and let it fry for a few seconds together with the onion.
3 Add the cream, a measuring cup of water and salt to taste.
4 Add the noodles cut in half so that they fit into the pot and stir everything
well.
5 The liquid should cover everything, without overflowing. Close and
program:

GM OLLA model E:
Stew Menu - Valve Closed - (Tª) 120º - (P) Medium - 8 minutes - cook

6 Once finished, depressurize and stir well. And ready to serve and eat
179.- CREAMY RISOTTO WITH HAM in the GM OLLA model E

Ingredients:
-Oil
- Onion
- Ham Tacos
- 200 ml Cooking Cream
- Pepper
- 2 measuring cups rice
- 5 water measuring cups
- Grated Cheese
- Salt

How to prepare it:

1 Put a little oil in the pan to poach the chopped onion on the grill menu,
and stir well.
2 Once the onion is poached, add the package of ham cubes and stir for a
few minutes and cancel the grill menu.
3 Add the water, the cream, the rice, a little salt (little, the ham is salty), a
little black pepper, and stir well.
4 Close the cooker and program:

GM OLLA model E:
Stew Menu - Valve Closed - (Tª) 130º - (P) Medium - 8 minutes - cook

5 Depressurize, open and add the grated cheese. Stir and let stand for 2
minutes to melt the cheese.

Now just serve it and enjoy it!!!!! Enjoy your meal

180.- ANIS BIZCOCHO DE ANIS in the GM OVEN model E

Ingredients:
- 4 Eggs
- 180 gr Sugar
- 200 ml Cooking Cream
- 130 ml Sunflower oil
- 1 heaping tablespoon of Aniseed
- Pinch of salt
- 300 gr Flour
- 1 sachet Royal baking powder

How to prepare it:

1 Put the eggs, a pinch of salt and the sugar in a bowl and beat.
2 Add the liquid elements (cream and oil, aniseed). And we beat everything
again.
3 Sift the flour with a sieve and add the yeast and add it slowly until a
creamy and homogeneous dough is created.
4 With a little sunflower oil we brush well the pan of the pot, if the pan is
not ceramic I advise to put vegetable paper on the bottom so that it does
not stick.
5 Pour the mixture and shake and tap the bowl a little to remove the gases
from the mixture.
6 Close and program:

GM OLLA model E:
Oven Menu - Valve Open - (Tª) 120º - 60 minutes - cook

7 Once baked, let it warm in the pan. The top has a light color, but the cake
is completely baked and perfect. The only thing left to do is to place the
oven head to brown it.
8 Once it is warm, unmold it, and decorate it with powdered sugar, jam,
chocolate, etc..........................to taste.
181.- PORK TENDERLOIN IN PUFF PASTRY WITH HAM AND
CHEESE in the GM OLLA model E

Ingredients:
- One pork tenderloin
- 1 sheet of puff pastry
- Slices of cheese (the one you like)
-Slices of york ham
- 1 egg
- A little sesame or sesame seeds

How to prepare it:

1 Spread the puff pastry sheet on the parchment paper and prick it with a
fork to prevent it from rising too much.
2 Place the pork tenderloin about four fingers from the edge of the sheet.
3 Season the sirloin with salt and pepper and cover with the cheese slices.
4 Put the slices of ham on top.
5 Close the sheet over the sirloin and join the corners, closing well so that
the cheese does not come out when it melts.
6 Beat the egg and paint the top of the puff pastry, sprinkle with sesame
seeds.
7 We put in the bowl and program:

GM OLLA model E:
Oven menu - valve open - 20 minutes

OVEN HEADER: (Tª) 175º - 15 minutes guide you by the time on the oven
head.

You can cover the sirloin with anything you like, with chorizo and cheese,
with foie, with mustard and with honey.................... Which one is more
exquisite!
182 CHICKEN STUFFED WITH CHEESE in the GM OVEN model E

Ingredients:
- chicken breast fillets
- bacon
- philadelphia cheese spread

How to prepare it:

1 Crush the fillets so that they are as thin as possible with the help of a
mallet or rolling pin.
2 Once you have them, spread each chicken breast with cream cheese.
3 Roll them up with the bacon so that nothing escapes, fasten them with
toothpicks.
4 Place each fillet in the bowl and program:

GM OLLA model E:
Oven menu - (Tª) 120º - 10 minutes

OVEN HEAD: 175º - 10 minutes

Keep watching until you see that the bacon is crispy.

183 .- CHEESE AND STRAWBERRY HOJALDRITES in the GM OLLA
model E

Ingredients:
- 1 sheet of fresh puff pastry dough
- 200 gr of softened cream cheese (take out of the fridge that is not hard)
- 50 gr of powdered sugar
- 200 gr strawberry jam
- 1 tablespoon vanilla extract

How to prepare it:

1 Stretch the puff pastry dough, prick it with the help of a fork and let it
breathe while we prepare the filling.
2 In a bowl, combine the cream cheese with the powdered sugar and
vanilla extract, and use a whisk to mix well until the cream cheese is creamy
and smooth.
3 Make small rectangles with the puff pastry dough, so that you get a total
of about 20 puff pastry more or less.
4 Fill the center of each of the rectangles with the cream cheese and put
the strawberry jam in the center (do not put too much or it will come out).
5 Overlap the corners of the puff pastry so that they are folded, even close
the four corners for safety, I advise you to close all four, because otherwise
you have to be more careful that the filling does not come out.
6 Put them in the refrigerator for about 20 minutes.

GM OLLA model E:
Oven menu - 10 minutes

OVEN HEAD: (Tª) 175º - 10 min.

You will have to make several batches, because they will not all fit in the
bucket.
When you see that the edges are golden brown you have them, another
batch and once you have them, let them cool, do not eat them hahahahahaa

Enjoy! Don't tell me it's not a beautiful dessert to surprise on Valentine's

Day.
184.- GREEN BEANS WITH TOMATO in the OLLA GM mod E

Ingredients:
- green beans
- potatoes...
- onion
- garlic
- oil
- 1 can homemade crushed or fried tomatoes
- broth or water (enough to cover)
NOTE: if water is used, add starlux to taste. If it is broth, do not add salt as
it is already incorporated.

How to prepare it:

1 Turn on the grill, add a little oil.
2 Chop the garlic and onion and sauté for a few minutes on the grill menu.
3 Wash and remove the string from the beans and cut them to taste.
4 Add them to the pan along with the sofrito and stir well.
5 Peel the potato and peel it and add it with the beans.
6 Add the tomato and cover with the broth if it is homemade better if not
with water and season to taste.
7 Cancel the grill menu, close the pan and program:

GM OLLA model E:
Stew menu - valve closed - (Tª) 110º - 8 minutes - cook

8 Depressurize, open and check the beans, if they are brothy, leave the lid
off, put on the grill menu to fatten the sauce until it is to your liking. A
healthy, easy, simple and quick dish. Bon appetit!!!!
185 CHICKEN WITH APPLE in the GM OVEN model E

Ingredients:
- chicken breasts
- reineta apples...
- onion
- 2 teaspoons oil
- Provencal herbs
- Black pepper
- Salt

Mode of Preparation:
1 Heat the oil in the pan on the grill menu.
2 Brown the onion chopped in julienne strips. (TIP: If the onion starts to
burn, add a tablespoon of water).
3 Add the diced chicken. Season with salt and pepper. Let brown for a few
minutes.
4 Cancel the plancha menu.
5 Add the apple peeled and cut into wedges.
6 Add the Provencal herbs to taste.
7 Close the pot with the lid and program:

GM OLLA model E:
Stew menu - (P) low - 8 minutes - cook

8 Depressurize, open, remove, and plate. Ready to eat, a light, healthy and
different dish.
186 SQUASH WITH TUNA AND TOMATOES in the GM E OVEN

Ingredients:
- 1 or 2 zucchini, depending on size
- 2 cans of tuna (can be in oil or natural)...
- 1 measuring cup of fried tomato
- Oregano
- salt
- grated cheese

Mode of preparation:
1 Wash and dry the zucchini, we can leave it with the skin or remove it, to
taste, and cut it into cubes.
2 Put a little oil in the pan and put on the grill menu and fry them for a few
minutes, turning them, canceling the menu.
3 Add the tuna (drained without oil) and the tomato, stir and program:

GM OLLA model E:
Stew menu - (Tª) 110º - 6 minutes

4 Depressurize, open and if we see that there is broth, put a few minutes in
stew menu uncovered, to reduce.
5 Sprinkle with oregano and grated cheese if you like it and serve....
187 CHICKLES WITH TOMATO in the Gm model E OVEN

Ingredients:
-chard (fresh or bagged)
-ajos...
-onion
-natural crushed tomato
-sal
-olive oil
-sugar

How to prepare it:

1 In the grill menu with a little oil in the pan, fry the garlic and onion a little.
2 When it starts to be golden brown, add the tomato, salt and a pinch of
sugar, stir well.
3 Add the chard cut into small pieces, stir, close the cooker and program

GM OLLA model E:
Stew menu - (Tª) 130 - (P) medium - 7 minutes - cook

4 Depressurize, open, stir and ready to eat, it is a very good and healthy
dish........................
188 BACALAU WITH CARAMELIZED ONIONS in the GM OLLA model
E

Ingredients:
-onions
- 2 tablespoons soy sauce...
- 2 tablespoons oil
- 3 tablespoons sugar
- pieces of fresh cod

Mode of preparation:
1 Put two tablespoons of oil in the pan.
2 We put the onion, close and program:

GM OLLA model E:
Stew menu - 5 minutes

3 Depressurize and add the soy, sugar and stir.

4 Add the cod chunks and program

GM OLLA model E:
Stew menu - 4 minutes

5 Depressurize, open and if when you open the pot there is still broth, and
you want less, program the turbo menu for a few minutes with the lid open
until the broth is consumed to your liking.
189 SQUID WITH ONIONS in the GM OVEN model E

Ingredients:
-Squid
-oil...
-onion
-1/2 measuring cup of tomato
-under
-1/2 measuring cup of white wine
-sal

Mode of preparation:
1 Put a few spoonfuls of oil in the pan and program the grill menu, (Tª)
140º.
2 Fry the garlic and the onion.
3 Once poached we add half a measuring cup of crushed natural tomato.
4 Add the squid, stir.
5 Pour the white wine and close the pot, program

GM OLLA model E:
Stew menu - (Tª) 140º - (P) medium - 5 minutes - cook

6 Depressurize, open, stir and ready to eat some delicious calamari with
onion sauce umm!!!! that rich!!!!
190.- ALBONDIGAS in the OLLA GM model E

Ingredients:
For the sauce:
- onion
- garlic
- all kinds of vegetables that you have or like (green beans, carrots, leeks,
tomatoes, peas, broccoli, zucchini, etc.)............................) - 3 measures of
water (if you put a lot of vegetables, if not less water, to cover is sufficient)
- 1 measure of tomato (fried, natural crushed, as you have)

For the meatballs:

- Minced meat (pork and beef, pork only, beef only, mixed with chicken)
)
- egg
-under
-parsley
- lemon
- bread crumbs

How to prepare it:

1 Marinate the meat. Beat the egg or eggs depending on the amount of
meat you are going to make.
2 Add the meat and the chopped garlic, parsley and a dash of lemon juice.
Knead and let it rest for the meat to taste. Let it knead for a few hours.
3 We make the meatballs, I have a trick to make them faster. In a plastic
egg cup.
4 We put breadcrumbs in the holes and fill with minced meat, once the
twelve holes are filled with meat, we put breadcrumbs on top.
5 Close the egg cup, shake, move up and down, open and 12 meatballs are
ready in a moment. We continue making batches until the meat is finished.
6 Put oil in the pan and fry them in the fry menu. We reserve.

7 In the oil from frying the meatballs, add all the chopped and washed
vegetables and stir.
8 Pour the measures of water and the measure of fried tomato, or natural
tomato as you like it is to give color to the sauce. Close and program:
GM OLLA model E:
Stew function - valve closed - (P) low - (Tª) 130º - 6 minutes - cook

9 Depressurize, open and remove to a container suitable for grinding with

the turmix.
10 Put in the bowl without washing the sauce already crushed, if you want
you can put more tomato if you want a redder color and that the vegetables
are not noticeable.
11 Put the meatballs that we had reserved. Close the pot and program:

GM OLLA model E:
Stew menu - valve closed - (P) medium - (Tª) 130º - 15 minutes

12 Depressurize, open, stir, let stand and serve. You can serve them with
french fries. My children are their favorite dish, the day there are meatballs,
they jump up and down hehehehehehehe
191 .- POTATOES A LA IMPORTANCIA in GM OVEN model E

Ingredients:

- potatoes
- onion
- 1 dessert spoon flour
- 3/4 measuring cup white wine
- pinch of food coloring
- water
- flour (breading)
- beaten egg (batter)
- 1 cup and 1/2 oil
- 1 bay leaf
- garlic
- fresh parsley
- 1 dessert spoon salt

How to prepare them:

1 In the pan put a little oil on the grill menu and let it heat up.
2 Cut the potatoes into thick slices, dip them in flour (shaking them to
remove the excess), dip them in beaten egg.
3 When the oil is very hot, fry the potatoes, but only so that the batter
browns and forms a golden crust. Place them on a plate and set aside.
4 In a mortar, make a paste with 2 cloves of garlic, parsley and salt.
Reserve.
5 Chop the onion and garlic finely, and in the oil used to fry the potatoes,
poach the onion and garlic in the fry menu until soft.
6 - Add a dessert spoon of flour, fry for a minute, being careful not to burn
the flour, stir well.
7 Add the white wine, garlic and parsley majada and coloring to the pan,
bring to a boil to help the alcohol evaporate.

8 Pour the potatoes into the bowl. Cover with water, add salt, close the pot
and program:
GM OLLA model E:
Stew menu - (Tª) 110º - (P) medium - 8-10 minutes* - cook. *

*GM E pot
Turbo function - Valve closed - (P) High - (Tª) 130º - 10 minutes 6.- Once
the time has elapsed, let the pot release the steam by itself. Remove and let
cool before unmolding.
GM OLLA model E:
Oven menu - valve open - (Tª) 140º - 25 minutes 5.- Depressurize, open, let
cool and unmold. Can be decorated with jam, cream, chocolate or almond
topping*.
192 .- RICE WITH RABBIT in the GM OLLA model E

Ingredients:
- chopped rabbit
- onion
- garlic
- green bell pepper
- red bell pepper
- tomato
- 1 measuring cup of white wine
- rice (for each glass of rice - 2 glasses of water)
- water
- salt
- dye
- laurel
- frozen artichokes (optional)

How to prepare it:

1 In the pan put a little oil, and when it is hot fry the rabbit.
2 Once the rabbit is a little fried we add the vegetables, the chopped onion,
the green and red bell pepper, the tomato, the garlic, and we poach it.
3 Once we see it is taking color and the vegetables are poached we add the
measuring cup of white wine and let the alcohol evaporate for a few
minutes.
4 Add the rice and stir
5 Add the water to remember (1 glass of rice - 2 glasses of water) stir.
6 Add the coloring and a bay leaf, salt and pieces of frozen artichoke
(optional). Close the cooker and program:

193 TUNA CAKE in the GM OLLA model E (Raquel Segovia's

contribution)
Ingredients:
- 1 can evaporated milk
- 4 slices of sliced bread (without crust)
- 4 eggs
- 4 cans of tuna
- 4 tablespoons of fried tomato
- salt

How to prepare it:

1 In a bowl put the slices of sliced bread, if they have crust, remove it. Add
the evaporated milk.
2 Add the eggs, the drained tuna without the oil and the spoonfuls of fried
tomato and salt.
3 Blend everything with the turmix until a fine puree is obtained.
4 Grease the pan with butter and if you do not have a ceramic pan, I advise
you to put parchment paper on the bottom, or to do it in a mold that fits in
the pan.
5 Pour the dough into the bowl, close the pot and program:
194 CHICKEN CHICKEN BREAST WITH PATE SAUCE in the GM OLLA
model E (contribution of Raquel Segovia)

Ingredients:
- chicken breasts
- onion
- fried tomato (or natural)
- bell pepper
- pate
- beer bottle
- salt
- oil

Mode of preparation:
1 Put a little oil in the pan and heat in the fry menu.
2 We fry the chopped onion and bell pepper, add the fried tomato and fry it
(we can pass it through the turmix if we do not like to find the vegetables).
3 Put the breasts in the pot and add the beer, the pâté and salt, close and
program:
195.- BIZCOFLAN in the GM OVEN model E

Ingredients:

For the Flan:

150 gr. 3 Eggs
300 gr. Milk
90 gr. Sugar

For the cake:

100 gr. 2 Eggs
60 gr. Sugar
60 gr. Wheat flour

Mode of Preparation:
1 Caramelize a flan pan or mold (if possible with a lid) and grease the walls
of the mold with butter.
2 Whisk the flan ingredients and pour them into the flan pan.
3 Beat the ingredients for the sponge cake until a thick mixture is obtained,
and pour very gently over the flan mixture, using a spoon so that the
mixture falls on it rather than on the flan.
4 Cover the flan pan with a lid or albal paper to prevent water from entering
during cooking.
5 Place the mold in the pan with water up to the middle of the mold, close
and program:

196 BIZCOCHO WITH CREAM in the GM OVEN model E

(contributed by Raquel Segovia)

Ingredients:
- 150 gr sugar
- 3 eggs
- 200 gr liquid cream
- 200 gr flour
- 1 sachet of yeast
- a pinch of salt - butter (spread on the pan)

How to prepare it:

1 Sift the dry ingredients (flour, yeast, salt) through a sieve and set aside.
2 Beat the sugar with the eggs very well.
3 Add the cream, flour, yeast and salt, and beat very well.
4 Grease the greased pan with butter and put parchment paper on the
bottom.
5 Pour into the bowl and program: †

†GM OLLA model E:

Oven menu - (Tª) 160º - 15 minutes

OVEN HEAD: (Tª) 175º - 15 minutes

197.- POTATOES WITH MEAT in the GM model E FROILER

Ingredients:
- veal for braising
- potatoes
- Red and green bell pepper
- Onion
- garlic
- 1 bay leaf
-Oil
-Sal
-Sweet paprika
- Food coloring (if we like it with the yellow color)

How to prepare it:

1 In the pan put a little oil and in the Fry function brown the meat to seal it
a little.
2 Add the chopped bell pepper and onion (if we do not like the bell pepper
very much, we can cut it into pieces so that it releases the taste but then we
can remove it to eat), the clove of garlic, the potatoes broken into wedges
with a knife, the sweet paprika and salt, and stir a little.
3 Pour water to cover the potatoes (the water we put is the broth that is
going to come out, nothing evaporates with the valve closed) 4:

198.- BIZCOCHO DE COCOCO in the OLLA GM model E (contribution

of Raquel Segovia)
Ingredients:
- 3 eggs
- 150 g sugar
- 100 g butter
- 70 g coconut
- 50 g flour
- 1 tablespoon of yeast

How to prepare it:

1 In a blender, beat the eggs with the sugar very well.
2 Add the butter, coconut and beat.
3 Add the flour and yeast (sift before, pass through a sieve) and beat until
smooth.
4 Grease the pan and if the pan is not the ceramic one I advise to put
parchment paper on the bottom to prevent it from sticking) 5.- Pour the
dough into the pan, close the pot and program:
199 MERLUZA A LA GITANA in the OLLA GM model E (contribution
by Raquel Segovia)

Ingredients:
- Hake
- 3 cloves of garlic
- 1 onion
- 2 tomatoes
- oil
- salt
- black pepper
- flour
- water

How to prepare it:

1 Put a little oil in the pan and in the fry menu, dip the hake in flour and fry
until golden brown. Reserve 2.- When everything is poached, add the fried
hake.
3 Add a measuring cup of water, close and program:
- 00.- CHICKEN POULTRY BOOKS in the GM E OVEN

Ingredients:
- 2 chicken breasts, cut in half but not split open
- 0%MG cheese spread (or blue cheese cheeses or the cheese of your
choice)
- slices of turkey cold cut, or cooked ham
- egg
- salt
- parsley
- flour
- garlic
- skim milk

How to prepare it:

1 Put in a bowl the sliced garlic, the milk (cover the chicken breasts) and
the chicken breasts, leave to macerate for at least a couple of hours (so they
come out softer and juicier).
2 Remove the breasts from the milk, salt them a little, open them in half or
ask your butcher to open them in book form.
3 Spread with the cheese or the cheeses, add the cold meat, close the
breasts.
4 Beat the egg with a little salt and parsley, coat the breasts in the egg and
then flour in the flour.
5 Put parchment paper in the pan and brush with a little oil.
6 Put inside the chicken, cover with the browning lid and program,

Without gilding cap it would be:

Oven menu - valve open - (Tª) 150º - 15 minutes, when finished turn the
breasts over and the same oven menu - (Tª) 150º - 15 minutes.
Or if you want to grill them in the conventional oven, or if your microwave
oven has a grill.
You can serve it with a salad, white rice, french fries, etc. to taste
201.- POTTING OF GARBANZOS in the GM OLLA model E

Ingredients:
- garlic
-saffron or coloring
- 15 toasted almonds
-onion
-oil
-chopped parsley
- 250 gr. tomato nat. grinding
- 1 heaping teaspoon flour
- 3 measuring cups of meat stock (or water with meat stock cube)
- dried chickpeas: Soaked 8 hours before in cold water or you can use
cooked chickpeas.
-sal
-pepper
- 1/2 teaspoon sugar

Mode of preparation:
1 Chickpeas soaked overnight in water, drain, put in the pan, cover well
with meat broth and a bay leaf.

GM POT
Stew menu - Valve closed - (P) high - (Tª) 140º - 25 minutes

2 In a mortar, crush two cloves of garlic, saffron and almonds. Reserve.

3 - In the pan put a little oil and fry the onion and garlic until transparent.
4 - Add the chopped parsley and tomato and poach for a few minutes, in
frying mode.
5 - Add the flour, fry a little while stirring to remove the uncooked taste,
and add the reserved majada to the pan.
6 Add a measuring cup of meat stock and blend with the turmix. (do it in a
pot suitable for shredding, not in the bowl so as not to grate it).
7 - Add the cooked chickpeas (You can crush some chickpeas with a fork on
a plate and add them to the bowl, it is to lock the broth, it gives more body
to the stew).
8 Add salt, pepper, sugar, the remaining 2 cups of broth, close and
program:
GM OLLA model E:
Stew menu - valve closed - (Tª) 130º - 2 minutes - cook

9 Depressurize, open, let stand for a few minutes, sprinkle with chopped
parsley and serve hot. You can garnish it with a hard-boiled egg. A hearty
dish ideal for these cold dayso!!!!
202 SPINACH AND CHEESE QUICHE OLLA GM mod. E

Ingredients:
- shortcrust pastry base
- spinach (bagged or fresh)
- bacon
- cheese (goat cheese, soft, semi-cured )
- 3 eggs
- one brick of cooking cream
- salt
- pepper
- grated cheese

How to prepare it:

1 In the bowl put two measures of water, add a little oil and a pinch of salt.
Place the rack and the steamer with the spinach on top.
2 Close the cooker and program:

GM OLLA model E:
Turbo menu - valve closed - (P) medium - 3 minutes

3 Depressurize, remove and reserve.

4 If you have another bowl, remove one and put another, otherwise dry the
bowl from having cooked the spinach.
5 Griddle menu and brown the bacon for a few minutes at 140º (Tª), no oil
is needed and if you add a drop.
6 Place the dough in the pan with the parchment paper provided in the
package. There are round doughs, if you do not stretch it yourself and make
a large circumference, so that it is on the walls of the bowl will hold it and be
able to incorporate the dough and then close it a little.
7 In a blender, beat the eggs, add the cream and the bacon and season
with salt and a pinch of pepper.
8 Add the spinach, the diced goat cheese, reserving some uncut slices to
garnish the quiche.

9 Carefully pour the mixture over the uncooked dough, which is inside the
bowl, close the circumference of the dough inwards a little and place the
goat cheese slices on top to decorate it and put grated cheese.
10 Close and program:

GM OLLA model E:
Oven menu - valve open - (Tª) 130º - 15 minutes

FURNACE HEAD
(Tª) 180º - 15 minutes
And a light, quick and delicious dinner is ready.
203.- HAKE IN GREEN SAUCE GM OLLA model E

Ingredients:
- Slices of frozen or fresh hake (you can do it with cod)
- clams (frozen or fresh)
- shrimp
- onion
- garlic
- parsley
- 1/2 measuring glass of cognac (or white wine)
- 1/2 measuring cup of water
- Oil
- salt
- Flour

How to prepare it:

1 We put oil in the pan, and fry menu.
2 Dredge the hake in flour and fry it lightly in the pan, turn and turn, set
aside.
3 Add the onion and the chopped garlic, poach it, add the shrimp and stir,
cancel the frying menu.
4 Add chopped parsley, stir.
5 Add the half measuring glass of brandy and another half glass of water,
stir.
6 Put the reserved hake with the clams, close and program:

GM OLLA model E:
Stew menu - valve closed - (P) low - (Tª) 120º - 5 minutes
7 Depressurize, open, let stand for a few minutes and serve.
204 SQUID IN GREEN SAUCE GM OLLA model E

Ingredients:
- Squid
- Garlic
- Fresh parsley
- Oil
- Lemon
- Salt

How to prepare it:

1 In the pan put a little oil, in frying function.
2 Add salt, chopped garlic and parsley and the squid (you can put it whole
or in pieces).
3 Close the cooker and program:

GM OLLA model E:
Stew menu - valve closed - (P) medium - (Tª) 130º - 6 minutes - cook

4 Depressurize, it will have a little bit of liquid that will have been released
and we put

GM OLLA model E:
Oven menu - valve open - (Tª) 140º - 3-4minutes* - cook ‡

‡GM OLLA model E:

Oven menu - (Tª) 120º - 10 minutes

OVEN HEAD: (Tª) 175º - 10 minutes

205.- PUFF PASTRY WITH CHOCOLATE AND STRAWBERRIES GM E
PAN

Ingredients:
-Refrigerated puff pastry.
-Nestlé Desserts Chocolate (or Nutella or Nocilla, whichever we have more at
hand).
-Strawberries.
-One egg for painting the puff pastry

How to prepare it:

1 Remove the puff pastry from the package and stretch (best on baking
paper), cut into several pieces, in squares of the same size and that fit in the
bowl, keeping in mind that one is used for the bottom and another for the
top, which would be the lid.
2 Melt the chocolate in the microwave, and let it cool a little so that it is not
so liquid, spread on what will be the base of our dessert.
3 With what is going to be the top of our puff pastry dessert draw a heart
with a knife and cut it out. If we have a heart-shaped cookie cutter it will be
even easier.
4 Place the puff pastry sheet with the heart on top of the chocolate, so that
one puff pastry lid is on top, another on the bottom and the chocolate in the
middle.
5 With a fork, seal well the two parts of puff pastry, so that the chocolate
does not come out.
6 Then paint with beaten egg if we want it to be a little more golden brown.
And prick the puff pastry a little with a fork so that it does not rise too much.
Sprinkle a little sugar on top.
7 Place in the pan with parchment paper on the bottom and program:

Keep watching until golden brown, as we like it.

8 When taking it out of the pan put a little sugar or powdered sugar, even
mixed with a little cinnamon if we like it.
9 Place the strawberry in the shape of a heart on top. We can also put the
strawberry before putting it in the oven. It will be much more integrated into
the dessert, but keep in mind that it will come out with a different texture.
10 Let cool and eat A very romantic and delicious dessert.
206.- MEATBALLS WITH VEGETABLE GARDENER GM E

Ingredients:
- Meatballs (bought ready-made or marinate them yourself)
- Green beans (thin or wide to taste)
- peas
- carrot
- onions
- garlic
- Fresh parsley
- 1 measuring cup of white wine
- 1/2 teaspoon of paprika de la vera
- 1 measuring cup of water
- meat lozenge
- Flour
- Oil

How to prepare it:

1 In the frying pan put oil in the fry menu at 130º and let it heat up.
2 Dredge the meatballs in flour or breadcrumbs to taste and fry lightly,
remove and set aside.
3 Cancel the frying menu and set the grill menu to 130º.
4 Add the onion cut into small pieces and the sliced or chopped garlic
cloves.
5 When the onion is poached, add the chopped parsley and paprika, stir.
6 Add the green beans, the peas and the carrot cut in slices, stir and add
the meatballs, mix.

7 Pour the glass of wine and water with the meat cube, covering just
enough.
8 Cancel the grill menu and close the cooker and program:

GM OLLA model E:
Stew menu - valve closed - (Tª) 130º - (P)medium - 20 minutes - cook
9 We depressurize and if we want to lock the broth we leave it a few more
minutes with the lid open and ready to eat and dip bread We can accompany
them with some fries.
207 ALITAS AL PIMENTON in the GM OLLA model E

Ingredients:
- wings
- dash of oil
- salt
- 2 tsp paprika de la vera
- 1 measuring cup of white wine
- thyme
- stock cube

Mode of preparation:
1 In a bowl put all the ingredients except the wings and mix everything.
2 Pour over the wings and leave to macerate in the preparation for at least
1h.
3 Place the marinated wings in the pan, close and program:

GM OLLA model E:
Oven menu - valve open - (Tª)160º - 20 minutes

FURNACE HEAD
(Tª) 175º - 20 minutes turning occasionally.

And in no time at all, we have finger-licking wings ready for you.

208.- BONITO EMPANADA in the GM OVEN model E

Ingredients:
- shortcrust pastry sheet
- 2 cans of bonito
- 1 jar of crushed natural tomato
- red bell pepper
- green bell pepper
- garlic
- onion
- oil
- egg

Mode of Preparation:
1 Fry the vegetables in the frying pan with a little oil in the fry menu.
2 When they are poached, add the tomato and let it fry together with the
vegetables for a couple of minutes.
3 Then add the bonito (drained without oil) and mix it. Allow to cool.
4 We divide the dough in two, one being a little bigger (for the bottom),
stretch it with a rolling pin giving it a round shape, put it with parchment
paper in the bowl and leave a slightly high edge.
5 Pour the filling and spread it out, not reaching the edges. Place the other
part of the dough and seal.
6 Paint with beaten egg.
7 Close and program:

GM OLLA model E:
Oven menu - (Tª) 150º - 15 minutes
---------------------------------------------
OVEN HEAD: (Tª) 200º - 15 minutes.

And ready a delicious empanada

209.- ORANGE BIZCOCHO WITH CHOCOLATE CHIPS in the GM
OVEN Model E

Ingredients:
- 1 whole orange, with skin, thin-skinned.
- 250 sugar
- 3 eggs
- 100 g dessert chocolate
- 1 glass of milk (a little less 230)
- 250 cake flour or plain flour
- 1 sachet of Royal baking powder
- 100 of sunflower or mild olive oil

How to prepare it:

1 Chop the chocolate into small pieces and set aside.
2 Put the sugar, the eggs and the small chopped orange in the mixer bowl
and beat until you see that everything is well blended.
3 Add the milk and the oil and continue beating with the rest.
4 We add the flour and yeast (which we will have sieved with a sieve),
mixing it all well with the turmix.
5 Add the chopped chocolate and mix with a spatula.
6 Cut the size of the bottom, cut parchment paper, brush with oil, bottom
and side of the pan.
7 Pour the previous mixture into the bowl, close the pot and program:

GM OLLA model E:
Oven menu - valve open - (T 130º) 40 minutes - cook

8 When it is finished, leave the pot unopened for 10 minutes of

maintenance.
9 Open and check that it is cooked by inserting a needle or knife, which
should come out clean.
10 If we have a head, we put it for a few minutes to brown the top.

11 Let it warm and take it out of the pan, put a lid on it and turn it upside
down.
12 Remove the parchment paper, sprinkle with powdered sugar and ready.
It is a very rich cake, with the mixture of chocolate and orange flavors.
210 .- CHOCOLATE BIZCOCHO in the GM OVEN mod. E (contributed
by Laura Perez)

Ingredients:
- 2 cups of flour (200ml glass of water)
- 1 sugar
- 1 sachet of yeast
- 4 eggs
- 1/2 cup of colacao, cocoa, Nesquik....
- 1 and 1/4 glass of milk
- 1/4 cup of oil

Mode of Preparation.
1 Put the eggs, milk and oil in a bowl and mix well with the mixer.
2 Add the flour, sugar, yeast and cocoa sifted through a sieve.
3 Mix everything well.
4 In the bowl is spread with margarine, and the dough is poured.
Close and program:

GM OLLA model E:
Oven menu - valve open - (Tª) 130º - 55 minutes

5 Turn over and cook for 10 more minutes at (Tª) 140.

6 You can put the browning lid on but in this case I preferred to turn it
upside down so that it is well done. In the conventional oven it takes an
hour and a half. It is very light and fluffy with virtually no fat.
211.- BRAVAS POTATOES in the GM model E Frying Pan.

Ingredients:
- potatoes
- garlic
- oil
- 1 tablespoon hot paprika (sweet to taste)
- Salt
- Mayonnaise
- 3 measuring cups of water (for boiling potatoes)

How to prepare it:

1.- Put three measuring cups of water in the bowl with a dash of oil and a
pinch of salt. Place the rack and the steamer with the well-washed unpeeled
potatoes on top. Close the pot and program:

GM OLLA model E:
Steam menu - valve closed - (P) medium - (Tª) 130º - 8-10 minutes* - cook
§

§depending on the thickness of the potatoes

Depressurize, soak the potatoes in cold water, peel them and cut them into
small pieces.
3.- In the frying pan add a little oil and in the fry menu fry until golden
brown.
4.- In a vol. we prepare the mayonnaise, the sprinkled hot paprika, chopped
garlic to taste and a little salt.

5.- Add the potatoes and stir.

And it is ready to be served, these patatas bravas accompanied by a few
cold beers and great friends is the best way to spend a pleasant time with a
tasty appetizer.
- 12.- SCRAMBLED EGGS WITH GREEN BEANS AND SHRIMPS GM E
POT

Ingredients:
- a bunch of green asparagus
- 2 eggs
- a handful of frozen shrimp
- one garlic
- salt
- 2 tablespoons olive oil
- 3 water measuring cups

How to prepare it:

1 Clean the asparagus removing the hard parts of the stalk and chop them
into small pieces of one centimeter.
2 Put three measuring cups of water in the bowl, a drizzle of oil and salt,
put the rack and on top the steamer with the asparagus already chopped
and washed. Close the cooker and program:

GM OLLA model E:
Steam menu - valve open - (P) medium - (Tª) 130º - 6 minutes - cook

3 Depressurize, open, remove the asparagus and set aside.

4 Put a little oil in the pan and heat in the fry menu.
5 - Add the sliced garlic to fry, add the cooked asparagus and shrimp and
sauté for a few minutes until the shrimp are done.
6 At this point add the unbeaten egg and a little salt, stir a little and when
the egg is set it is ready.
Serve with mayonnaise or aioli.................
213.- CHICKEN BROTH in the GM Model E OVEN

Ingredients:
- chicken thighs
- carrot
- celery
- turnip
- leek
- carrot
- green beans
- Water fill the bucket a little less than maximum
- 1 stock cube
- dye
- Salt

How to prepare it:

1 Clean and wash the chicken.
2 We put it in the bucket.
3 Clean and wash the vegetables, cut them into pieces and put them in the
pan with the chicken.
4 Pour the water and the tablet.
5 Close the cooker and program:

GM OLLA model E:
Stew menu - valve closed - (P) medium - (Tª) 120º - 30 minutes

6 Once finished and depressurized, we return to programming:

GM OLLA model E:
Simmer menu - valve open - (Tª) 90º - 10 minutes

7 Depressurize, open, remove the meat and vegetables and set aside.
8 Strain the broth, putting it in tuppers.

9 Crumble the meat and put it in a tupper, just soup broth and in others
with meat, beans and carrots or any other vegetable you like, and save it for
when you make rice broth.
10 Let cool, and ready to freeze and have for another day to make a soup.
214 .- NOODLE SOUP in the GM OVEN model E

Ingredients:
- noodles
- chicken broth (recipe nº 213)
- dye
- salt
- lemon

How to prepare it:

1 We put in the bowl the noodles that you normally put for those of you in
the family.
2 Add the chicken broth and the coloring, think that the broth that you add
is the one that will come out when cooking with the valve closed, so it is up
to your taste if you like more or less broth.
3 Close the cooker and program:

GM OLLA model E:
Stew menu - valve closed - (P) medium - (Tª) 110º - 4 minutes - cook

4 Depressurize, open, stir and serve.

5 Add a squeeze of lemon juice to taste (optional).
A tasty soup, which makes you feel like warm things to eat with these cold
weather.
215 .- FRIED POTATOES in the GM OVEN model E

Ingredients:
- potatoes
- 3 tablespoons of oil
- salt

Mode of preparation:
1 - Cut the potatoes not too thin.
2 In the pan, in the oven menu, add the oil and let it heat up.
3 Once the oil is hot, add the potatoes and program:

GM OLLA model E:
Oven menu - (Tª) 160º - 30 minutes

OVEN HEAD: (Tª) 175º - 20 minutes

4 Turn from time to time 3 or 4 times during frying, so that they brown
evenly, it will take about 20 minutes, guide you by the head.
5 When the time of the head is over, remove it, and simple and tasty french
fries are ready.
6 Add salt to taste and if you like spices you can sprinkle with garlic powder,
parsley, with a little bit of paprika. stir, leaving one more minute so that
they get the flavor of the spices and ready.
216 PORK ROUND in the GM Model E FROGGER

Ingredients:
- pork round
- medium potatoes
- onion
- garlic with skin (cut them to release the flavor)
- 3 peeled garlic for the round stuffing
- bacon (to taste, optional)
- 2 cayenne or chili peppers (to taste)
-sal
-pepper
- 1/2 measuring cup of oil

How to prepare it:

1 We prepare the pork round and we prick some peeled garlic a little bit, we
distribute them all over the round and insert them inside, if you want you
can split them in half. If you have a meat larding needle it is easier.
2 Season the round with salt and pepper.
3 Add oil in the pan, the potatoes, the julienned onion, the garlic cloves and
the round, the spices (optional) and program:

GM OLLA model E:
Oven menu - (Tª) 130º - 20 minutes

OVEN HEAD (Tª) 180º - 20 minutes

We are watching that it does not toast excessively, and stirring, until it is to
our taste of golden brown.

217.- SEAFOOD SOUP in the GM OLLA model E

Ingredients:
- clams
- monkfish tails
-squid
-mussels
-onion
-ajos
- peeled shrimp (frozen or fresh)
- 1 measuring cup of tomato
-water
-sal

How to prepare it:

1 Open the clams and steamed mussels.
2 The monkfish tails and squid are cleaned and sliced.
3 Separate a few clams from their shells.
4 The mussels are left unshelled.
5 In the pan on the grill menu at (Tª) 160º put a little oil, heat and poach
the onion and garlic, add and sauté the squid and monkfish.
6 When we see them browned add the tomato and the rest of the
ingredients, the clams, the mussels and the shrimps.
7 Add water, bearing in mind that these pots do not consume broth so the
amount of water is what we are going to find later, add salt to taste.
8 Close the cooker and program:

GM OLLA model E:
Stew menu - valve closed - (P)medium - 15 minutes

9 Depressurize and ready to have a delicious seafood soup. If you want,

you can cook noodles in the soup, as you usually eat it, as you like.
218.- BROWNIE WITH NUTS in the GM OLLA model E

Ingredients:
10 70 gr of chocolate to melt (120 gr of chocolate with 70% cocoa and 150
gr of milk chocolate).
11 35 gr of butter
12 eggs
13 5 gr of brown sugar
14 25 gr white sugar
15 teaspoon vanilla extract ( optional )
16 0 g flour
17 0 gr of hand-chopped walnuts
18 a pinch of salt

How to prepare it:

1 Chop the walnuts by hand and set aside.
2 Put the two types of sugar in a microwave-safe jug together with the
chopped chocolate and butter and heat for a few minutes, being careful not
to burn the chocolate.
3 Add the eggs one by one to the previous mixture and beat.
4 Add the flour, the pinch of salt, the vanilla and beat well.
5 Add the chopped walnuts to the dough and stir.
6 Grease the pan, put parchment paper on the bottom, pour the dough,
close and program:
GM OLLA model E:
Oven menu - valve open - (Tª) 130º - 50 min.

7 Once finished, leave 10 minutes of maintenance.

8 Open with a toothpick and see that it comes out clean, if you see that you
do not put it a few minutes more. For this dessert some cooks recommend
that it should be cooked on the outside but a little raw on the inside, just a
little so that it does not become liquid as in the case of the Coulant. But this
is a matter of taste.
9 Let cool, unmold and ready a rich brownie (you can also make it with
white chocolate).
219 BIZCOCHO DEL CONVENTO in OLLA GM model E

Ingredients:
- 4 eggs
- 3 cups of flour
- 2 glasses of sugar
- 1 glass of sunflower or mild olive oil
- 1 glass of milk
- the zest of a lemon
- 1 sachet of baker's yeast
- Note: the glasses are made of duralex water glasses.

How to prepare it:

1 Beat the eggs with the sugar until they whiten and the cream is very
fluffy.
2 Add the oil, milk and lemon zest.
3 Incorporate the flour with the yeast (sifted with a sieve).
4 Place the silicone base on the bottom if used or baking paper, grease the
pan and the paper with butter or oil and pour the mixture inside.
5 Place the lid and program:

GM OLLA model E:
Oven menu - valve open - (Tª) 120º - 70 minutes - cook

*NOTE: 70 minutes (no, it's not a mistake, it's 70 minutes because the cake
is huge, if you put half of the ingredients, 40 minutes will be enough). The
valve must remain open because it does not have to cook under pressure.

6 Once the time has elapsed, open and remove the lid, place the oven head
and program:

OVEN HEAD: (Tª) 175º - 5 minutes

7 Let it cool a little in the pan, unmold it and let it cool completely on a wire
rack.
8 Once cold, it can be sprinkled with powdered sugar.
9 If you are going to freeze a part of it, it is better without the powdered
sugar because it will get wet.

The cake is huge, very tall and fluffy, enjoy it!!!!

220 .- SPAGHETTI WITH TENDER GARLIC AND SALMON GM E

Ingredients:
- spaghetti
- smoked salmon
- garlic shoots (can be frozen)
- 1 tablespoon of soy sauce.
- 1 tablespoon of olive oil
- salt
- 1 liter of hot water

Mode of preparation:
1 Cook the spaghetti, put the hot water, 2 teaspoons of salt and a dash of
oil in the bowl, the spaghetti cut in half, stir well, close and program:

GM OLLA model E:
Stew menu - Valve closed - (Tª)130º - (P)medium - 4 minutes - cook

2 Depressurize, open, drain the pasta and set aside.

3 In the pan put a little oil and fry the garlic, add a little salt to taste.
4 In the meantime, prepare the salmon, cut it into strips or cubes, as you
like.
5 When we have the fried garlic, add the spaghetti and soy sauce, stir a few
minutes to mix the flavors.
6 Serve on plates and top with the salmon strips.
221 CREAM OR PURE OF BROCOLI OLLA GM Model E

Ingredients:
- broccoli
- potato
- onion
- garlic
- cheese
- bacon
- water
- oil
- salt

How to prepare it:

1 In the pan put the onion cut in pieces and the potato in pieces.
2 Put the broccoli in washed broccoli florets.
3 Add the whole garlic cloves and cover with water.
4 Add salt to taste and a dash of oil.
5 Close the cooker and program:

GM OLLA model E:
Stew menu - valve closed - (P) low - (Tª) 110º - 5 minutes - cook

6 Depressurize, open and remove a little water that we will reserve in case
we need it at the time of grinding.
7 Add the cheeses, one per person, which will give it a special touch and
creaminess.
8 Grind well with the blender until it is as fine as you like.

9 In the pan on the grill menu without any oil, toast the bacon cut in strips
a little bit, and when it is ready, put it on a paper towel to absorb the oil and
set aside.

10 Put the broccoli cream on a plate, put the bacon strips on top of the
cream, add a drizzle of oil and serve. You can imagine, it's delicious!!!!
222 .- BREADED CHICKEN FILLETS BAKED IN THE OVEN GM E

Ingredients:
-chicken breast fillets
-bread crumbs
-grated cheese powder
-eggs
-sal
-pepper
-butter

How to prepare it:

1 Season the breast fillets with salt and pepper and dip them first in the
beaten egg.
2 Then, we make a mixture composed of one part of cheese powder and
two parts of breadcrumbs.
3 Dip the breast again in egg and cover with a second layer of bread and
cheese.
4 Grease the pan with butter or oil and sprinkle each fillet with a couple of
walnuts of butter and program:

GM OLLA model E:
Oven menu - valve open - (Tª) 160º - 10 minutes

OVEN HEAD: (Tª) 175º - 10 minutes

Keep watching it until the breading is browned and crispy. Accompanied by

french fries and a salad, it is a perfect dish.
- 23.- RICE WITH MUSHROOMS in the GM model E RICE PAN

Ingredients:
- 1 small measuring cup of rice (for one cup of rice) 2 of water or
broth)
- 2 small glasses of meat or vegetable broth
- mushrooms (or mushroom to taste)
- onion
- garlic
- salt
-parsley
- serrano ham in cubes
- 1 dessert spoon cornstarch
- 1/2 measuring cup of white wine
- 1/2 measuring cup water
- 1 bay leaf
-colorant
-pepper
-oil

How to prepare it:

1 Heat the oil in the frying pan with a little oil in the frying menu.
2 - While it is heating, chop the mushrooms.
3 Make a majada with garlic, a little salt and parsley.
4 Chop the onion and garlic to taste.
5 - Add the chopped onion and garlic to the hot pan and fry uncovered until
it begins to color.
6 Add the mushrooms and ham, stir well, close and program:

GM OLLA model E:
Griddle menu - valve open - 5 minutes - cook*. **

7 Dissolve the cornstarch in the 1/2 measuring cup of white wine and add it
to the pot.
8 Add the 1/2 measuring cup of water, the garlic and parsley, bay leaf,

**GM OLLA model E:

Oven function - valve closed - 25-30 minutes - cook
coloring and pepper, stir well, close and program:

GM OLLA model E:
Turbo menu - valve closed - (Tª) 130º - (P) High - 5 minutes - cook

9 Depressurize, open, add the rice, meat or vegetable stock, a little more
coloring and salt, stir, close and program:
- 24.- SALMON WITH BEER in the GM OLLA model E

Ingredients:
- Fresh or frozen salmon fillet
- garlic
- Parsley
- Beer
- Oil
- salt
- lemon

How to prepare it:

1 In the pan put a little oil on the grill menu.
2 When it is hot, add the chopped garlic and parsley and stir.
3 And without letting the garlic and parsley brown, just to catch the oil, put
the salmon fillet.
4 First we put the skinless side, a few seconds to take a little garlic and
parsley, carefully turn it over. We cancel the plancha menu.
5 Pour not too much beer, only up to half of the fish, close and program:
225 WHITE CHOCOLATE FLAN in GM model E

Ingredients:
- 250 gr. milk
- 90 gr. sugar
- 200 gr. white chocolate
- 250 gr. whipping cream
- 10 gr. vanilla sugar
- 4 eggs
- 3 measures of water
-liquid caramel

How to prepare it:

1 - If you have two bowls, heat the milk with the sugar and melt the
chocolate, stirring until it is dissolved in the stew menu. If not, you can heat
it in a saucepan, microwave. We are going to do it in a bain-marie and you
have to be washing the pan to put the water in. There are times when the
two buckets come in handy hehehehe
2 - In a bowl put the previous mixture and add the cream, vanilla sugar and
eggs and blend with the turmix.
3 - Put the three measures of water in the pan and a round of baking paper
on the bottom, so as not to damage the pan, and the rack.
4 Caramelize* a mold that fits well inside the pan, resistant to heat. Better
with a lid, but if you don't have one, don't worry, we cover it well with albal
paper.
5 Pour the mixture into the caramelized mold and cover with aluminum foil
or the lid.
*You can make the caramel if you have not bought it. The homemade
caramel with sugar, drops of lemon juice and a little water and microwave a
couple of minutes, remove and is taking color and stir a little more, until it is
golden brown without burning. And caramelize the mold well, being careful
not to burn yourselves.

6 - Close, and program:

7 Depressurize, open, check that it is set, remove carefully and let it cool for
a few hours in the refrigerator.
8 Unmold well chilled and garnish with grated white chocolate, colored
chocolate noodles, red berries.......................... or simply as is. It is the
case that it has a delicious taste... !!!!
226 SALMON BOUILED in the GM OVEN model E (Contribution of
María Bejarano Pozo)

Ingredientes :
227 piece of salmon in chunks
228 One leek
229 50gr. Ham
230 50 gr. Of mushrooms
231 Salt
232 10 ml of white wine
233 20 ml. of cream or evaporated milk

How to prepare it:

1 Cut the leek, the ham and the mushrooms.
2 Season the salmon to taste.
3 Put the leek, ham and mushrooms in the pan.
4 Place the salmon on top. (If we put the salmon on top of the other
ingredients it will not be overcooked and will be just right).
5 Add the wine and cream, close and program:

GM OLLA model E:
Oven menu - valve open - 6 minutes

6 Depressurize, open, plate and ready to eat.

227.- TORTILLA CAMPERA in the OLLA GM model E

Ingredients:

- 3 medium potatoes
- 4- 5 eggs
- 2 green peppers for frying
- half a medium onion
- sweet sartra sausage
- 1/2 measuring cup of oil
- 1 level teaspoon salt
- 2 teaspoons milk

How to prepare it:

1 Wash, peel and cut the potatoes into pieces.
2 Wash and cut into small pieces the peppers and onion, together with the
chorizo (removing the skin).
3 Pour everything into the pan, the potato, the bell pepper, the onion and
the chorizo, add a little salt and the 1/2 measuring cup of oil, stir well so that
the ingredients are impregnated with the oil and close the pot, program:

GM OLLA model E:
Stew menu - valve closed - (T°) 160º - (P) medium - 8 minutes - cook

4 While the potatoes are cooking, beat the eggs in a bowl with a pinch of
salt and the two teaspoons of milk.
5 Once the pot has finished cooking, depressurize and set the fry menu for
a couple of minutes, stirring the potato so that it takes on the texture as if it
were coming out of the frying pan.
6 Remove the potato, take it out with the help of a skimmer and drain the
oil, placing it in the bowl with the egg.
7 Stir and let the potato absorb part of the egg for a couple of minutes, add
salt if necessary.

8 We put the griddle menu to heat up and when we see that the pan is hot
we return the preparation, close and program:
*NOTE: If your pan is not made of ceramic, it may stick, I advise you to put
baking paper on the bottom of the pan or to bake it in a frying pan.
GM OLLA model E:
Griddle menu - valve open - (Tª) 140º - 10 minutes - cook

DO NOT OPEN THE COVER WHEN IT IS FINISHED, cancel the menu and
leave it in for 10 more minutes, so that it finishes setting with the residual
heat, and so it does not brown excessively underneath.

To give it color on the top:

OVEN HEAD: (Tª) 200 - 5 - 8 minutes

9 Let it cool and remove it from the pan with a plate or lid to turn it upside
down, the result will be............ a thick and fluffy omelet, and most
importantly only staining the pan of the pan, and ready to eat a tasty
omelet.................................... a real luxury!!!!
228 TARTARETAS DE HUEVOS DE CODORNIZ Y SOBRASADA in the
GM cooker model E (Contributed by Almudena Ortiz Rodrigo)

Ingredients:
- 8 tartlets
- 8 quail eggs
- 250 gr of sobrasada
- 1 tablespoon of honey
- 1 teaspoon oil

How to prepare it:

1 Mix the sobrassada and honey well.
2 Fill the tartlets.
3 In the pan put a spoonful of oil and in the grill/fry menu we make the
quail eggs.
4 Place the eggs on top of the tartlets.
Don't tell me.... a quick, simple and striking dish, as a starter, appetizer or
appetizer you will look great!!!!
229.- CAULIFLOWER COOKED WITH POTATOES IN GM E POT

Ingredients:
- cauliflower
- potato
- onion (optional)
- 3 water measuring cups
- oil
- salt

How to prepare it:

1 Wash well and separate the cauliflower into florets, peel the potatoes and
cut them into pieces. Cut the onion into pieces to taste.
2 In the bowl put the three measuring cups of water, a dash of oil and salt.
3 Place the rack and the steamer with the cauliflower, potato and onion on
top (if you don't have a steamer, place the florets on top of the rack), close
the pot and program:

GM OLLA model E:
Steam menu - valve closed - (P) Medium - (Tª) 130º - 5 minutes - cook

4 Depressurize, open and if we like the cauliflower more cooked we put it a

few minutes more, and to taste.

I never thought that cooking cauliflower would be so simple, fast and above
all odorless hehehehe.
230.- CARRILLADAS EN SALSA en la OLLA GM model E
(Contribution of Almudena Ortiz Rodrigo)

Ingredients:
- cheeks (pork or veal)
- onion
- 1 bay leaf
- Black peppercorns
- carrot
- 1 measuring cup of water
- 1 measuring glass of wine
- oil
- vinegar
- salt

How to prepare it:

1.- In the pan put all the raw cheeks cut into pieces.
2.- We add the onion in pieces, the bay leaf, a few grains of black pepper to
taste and the carrot cut in slices.
3.- Add the measuring cup of water and wine (covering the meat, think that
the liquid you add is the one that will come out), a dash of oil and a dash of
vinegar and a pinch of salt.
4.- Close the cooker and program

GM OLLA model E:
Turbo menu - valve closed - (P) High - (Tª) 140º - 20 minutes - cook

Depressurize, open, stir, if we want we can remove the cheeks and bay leaf
and crush the ingredients remaining in the pot to obtain the sauce that we
will put on top of the cheeks, or leave it with the carrot pieces and to taste
Ummm, that good smell !!!!! this is delicious, and full course!!!
231.- TANGERINE CAKE GM OVEN model E

Ingredients:
4 thin-skinned mandarins (3 for cake and one for garnish)
-300 gr of sugar
-3 Eggs
-80 ml of sunflower oil
-1 Sachet of yeast
-200 gr of wheat flour
-Powdered sugar (for garnish)

How to prepare it:

1 Wash and cut 3 tangerines, peel and all, chop them and beat them well
with the turmix.
2 Separately, beat the eggs with the sugar until creamy.
3 Add the whipped tangerine to the egg and sugar mixture.
4 Add the oil, the yeast and the flour (sifted through a sieve) and beat well
without leaving lumps.
5 Grease the pan well with oil or butter. And pour the mixture.
6 Close and program:

GM OLLA model E:
Oven menu - valve open - (Tª) 120º - 50 minutes

7 We leave another 10 minutes more off but without opening inside the pot.

8 We open it, we check that it is done by clicking on it.

9 Allow to cool and unmold.
10 Remove the remaining mandarin juice and add several spoonfuls of
powdered sugar to create a creamy texture and cover the sponge cake with
a kitchen brush.
Let cool and enjoy!!!!

232.- BACALAO WITH WHITE ASPARAGUS in the OLLA GM model E

(Contribution of Almudena Ortiz Rodrigo)
Ingredients:
- Cod
- garlic
- onion
- 2 tablespoons of flour
- parsley
- salt
- 2 measuring cups of fish stock
- oil
- white asparagus

How to prepare it:

1 Put a little oil in the pan, dredge the cod in flour and pass it through the
oil. We reserve.
2 In the same oil, fry the garlic and onion, add the two tablespoons of flour
and fry carefully so as not to burn the flour.
3 Add the fish stock, close and program:

GM OLLA model E:
Stew menu - valve closed - 5 minutes - cook

4 Depressurize, add the cod and in the same menu another 5 minutes
more.
5 Depressurize, open, place the white asparagus and sprinkle with chopped
parsley, let stand for a few minutes, plate and serve.
A very easy to prepare, healthy and light dish.
233 CREAM OF CABBAGE CREAM in the GM OVEN Model E

Ingredients:
- cauliflower
- potato
- onion
- clasps
- salt
- milk

How to prepare it:

1 Wash well and separate the cauliflower into florets, peel the potatoes and
cut them into pieces. Cut the onion into pieces to taste.
2 In the bowl put the three measuring cups of water, a dash of oil and salt.
3 Place the rack and the steamer with the cauliflower, potato and onion on
top (if you don't have a steamer, place the florets on top of the rack), close
the pot and program:

GM OLLA model E:
Steam menu - valve closed - (P) Medium - (Tª) 130º - 5 minutes - cook

4 Depressurize, open and if we like the cauliflower more cooked we put it a

few minutes more, and to taste.
5 In the bowl of the turmix put the cauliflower (if you have cooked it, drain
and remove the water) add the tranchetes and a splash of milk (it depends if
we want it thicker or thinner so we add milk).
We pass it through the blender and it's ready. Another way to eat
cauliflower, this way you get a very tasty creamy sauce.
234 FRESH SAUSAGES COOKED in the GM E OVEN

Ingredients:
- fresh sausages
- medium potatoes
- carrots
- 2 measuring cups of broth
- celery
- parsley
- salt
- oil
- dye

How to prepare it:

1 In the pan put a spoonful of oil on the griddle menu to heat.
2 Add the sausages and brown lightly. Remove and reserve.
3 In the same oil, we brown the chopped onion and celery and the carrot in
not very thick slices.
4 Turn a few times and add the potatoes "chascadas".
5 Cover with the broth, add a little coloring, stir, close and program:

GM OLLA model E:
Stew menu - valve closed - (Tª) 110º - (P) low - 6 minutes - cooking.

6 Depressurize, open, correct the salt, stir everything well and bring to a
boil to thicken the sauce a little.
Serve and add parsley to taste.
235.- GARBANZOS POTAJE CON OREJA en OLLA GM E

Ingredients:
- chickpeas (warm water and 1 teaspoon of baking soda, to soak the
chickpeas the night before)
- 1 package of marinated ear
- chorizo
- onion
- garlic
- red bell pepper
- green bell pepper
- sweet paprika
- 1 bay leaf
- 1 stock cube
- 2 tablespoons oil
- salt
- 1 measuring cup of water or beef broth

Mode of Preparation:
1 The night before we soak the chickpeas in warm water and 1 teaspoon of
coffee with baking soda, the next day, we throw that water and rinse the
chickpeas and reserve.
2 Put the olive oil in the pan, in the frying menu and poach the onion, garlic
and peppers, when everything is poached, cancel the frying menu.
3 Put the sofrito in the blender and add 2 tablespoons of the raw chickpeas,
a little water and blend very well.
4 Add the reserved chickpeas to the pan.
5 Add the ground meat to the bowl, the marinated ear, the sliced chorizo,
the paprika, the bay leaf, the meat cube, and cover with water or broth
(remember that the liquid we add is the one that will come out at the end,
so it is up to taste).
6 Close the cooker and program:

GM OLLA model E:
Stew menu - valve closed - (P) High - (Tª) 130º - 20 minutes* - cook

*If you see that the chickpeas are not cooked enough when opening
(because it depends on the type of water in each area), close again and
cook for another 5-10 minutes.
7 Depressurize, open and ready, if you like less broth leave a few more
minutes in stew menu uncovered to lock the broth.

A delicious stewCOPY00
236.- BONES CAKE (without GM OVEN)

Ingredients:
-1 large package of wafers
-1 Kg of Nutella or chocolate cream

How to prepare it:

1 Pour the Nutella into a microwave-safe bowl and heat for about 10
seconds to soften it a little more and make it easier to spread.
2 Prepare a round tray to assemble your cake, which is the size of the
wafers you have bought.
3 Alternate a layer of wafers with a layer of Nutella, until you finish with the
last wafer. To cover it perfectly with chocolate, cover the last wafer with
Nutella and the sides of the cake.
4 Put the cake in the refrigerator for about 2 hours until the Nutella
hardens, and after that time decorate it with whatever you like: chocolate
noodles, candies, chocolate pearls, balls of cream, etc.

Bones cake in fifteen minutes and with only two ingredients, this one has to
turn out well, it doesn't burn or anything hahaha hahaha Delicious !!!!!! and
this time we let the OLLA rest hehehehehe
237.- SQUASH LASAGNE in the GM OLLA model E

Ingredients:
- zucchini
- slices of cooked ham
- sliced Emmental cheese (or the one you like)
- tablespoon bread crumbs
- tablespoon of oil

How to prepare it:

1 Put a square of parchment paper in the pan, so that it will be easier to
remove it later by carefully pulling the peaks of the paper.
2 Cut the zucchini with the help of a mandolin in layers.
3 On the base of the paper we put a little oil.
4 Put a layer of sliced zucchini, on top of the zucchini a layer of enmental
cheese and on top of it a layer of cooked ham.
5 Follow the same steps until you finish with the zucchini, and finish with a
layer of zucchini.
6 To give it a golden touch, with the help of a brush paint the last layer of
zucchini with a little olive oil and put a little breadcrumbs on top so that once
baked the lasagna will be crispy and programmed.

GM OLLA model E:
Oven menu - valve closed - (Tª) 130º - 15 minutes

OVEN HEAD: (Tª) 175º - 15 minutes

Keep watching until you see that the top of the lasagna is well browned and
the breadcrumbs are crispy.

Once finished, let cool for a few minutes and carefully remove from the
bowl, plate and serve.
Easy, isn't it? and very appetizing
238 Roast veal tail in the GM E OILER

Ingredients:
- 1 veal tail, cut into pieces
- onions
- natural tomato
- carrot
- leek
- celery stick
- garlic head
- 1 measuring glass of red wine
- Thyme
- 1 bay leaf
- 8 Cloves
- 1 measuring cup of water
- Oil
- Salt
- meat lozenge

Mode of Preparation:
1 Put the olive oil in the pan and set the fry menu.
2 When the oil is hot, add the chopped oxtail and brown it a little.
3 Add the chopped onion, celery, carrot, leek, all chopped and the tomato
without skin, sauté for a few minutes.
4 Add the wine, the whole head of garlic with some cuts in the middle,
onion cut in half and with the cloves stuck in the halves, thyme, bay leaf,
salt.
5 Allow the wine to reduce, add the water. (Remember that the amount of
liquid you pour is what will come out).
6 Close the cooker and program:

GM OLLA model E:
Turbo menu - valve closed - (P) High - (Tª) 140º - 25 minutes - cook

7 Depressurize, open if you see that it is not done according to the

thickness of the pieces of meat, then we put another 10 minutes more.

8 Remove the oxtail and blend the broth with the vegetables.
9 Pour it over the meat, serve hot.
The sauce has an intense flavor and the meat comes off the bone.
It's great for soaking bread hahaha
239.- COFFEE COOKIE WITH MILK in the OLLA GM E

Ingredients:
-Milk:
- 2 eggs
- 100 gr. sugar
- 85 gr. milk
- 85 gr. sunflower oil
- 2 ctas. Royal baking powder
- 170 gr. flour
- pinch of salt

-Coffee:
- 2 eggs L
- 100 gr. sugar
- 85 gr. milk
- 20 gr. nescafé soluble
- 85 gr- sunflower oil
- 2 ctas. Royal baking powder
- 170 gr. flour
- pinch of salt

Mode of Preparation:

-For Milk:
1 Using a whisk, beat the eggs with the sugar until they double in volume.
2 Add the rest of the ingredients, milk, oil, yeast, flour (sifted) and salt, and
mix well until there are no lumps.
3 Pour into a greased mold that fits into the pan or into the greased pan
with parchment paper and set aside.

-For Coffee:
1- Using a whisk, beat the eggs with the sugar until doubled in volume.
2- Add the remaining ingredients, milk, nescafé, oil, yeast, flour (sifted) and
salt and mix well until smooth.

3-Pour carefully over the sponge cake mixture with milk.

Close and program:

GM OLLA model E:
Oven menu - valve open - (Tª) 120º - 60 minutes

4- - Leave unopened for 10 minutes, once it has finished, open and prick
with a needle, if it comes out clean it is ready, if not, give it a few more
minutes.
To brown on the top put:

OVEN HEAD: (Tª) 175º - 8 minutes

Let cool and unmold.

It is a very tasty cake and tastes like breakfast and snack haha
240.- CARBONIZED SQUASHES in the OLLA GM E

Ingredients:
- zucchini
- garlic
- bacon
- one brick of liquid cream 200ml
- 2 tablespoons olive oil
- oregano
- grated cheese
- black pepper
- salt

How to prepare it:

1 Wash and cut the zucchini into strips.
2 In the pan put a little oil in the fry menu, heat and sauté the zucchini
strips. Reserve.
3 Cut the bacon into strips and slice the garlic.
4 In the oil where we have fried the zucchini, add the bacon and fry it in its
own fat.
5 When it begins to toast, add the garlic and fry until it begins to brown.
6 Add the oregano, cream, pepper, salt and the reserved zucchini strips.
7 Close the cooker and program:

GM OLLA model E:
Stew menu - valve closed - (P) low - (Tª) 120º - 5 minutes

8 Depressurize, open, stir and serve.

Serve over the zucchini with the grated cheese and eat!!!!
The result is great, a simple and very tasty dish, another way to prepare
zucchini hehehehehehehe
241.- CITRUS FRUIT SALAD WITH POMEGRANATE AND
PISTACHOS (without GM OVEN)

Ingredients:
- tangerine
- orange
- red grapefruit
- Some fresh mint leaves
- grenade
- Chopped pistachios
- Olive oil

Mode of Preparation:
1 Peel and cut all the citrus fruits. Remove the skin, remove the seeds, and
cut into slices.
2 Clean the pomegranate and remove each of the grains and set aside.
3 Peel the pistachios and with the help of a mortar, crush them a little.
4 Place by colors "colorín" hehehe all the citrus fruits to play with the
different colors, and on them, put the mint leaves, the chopped pistachios
and the pomegranate seeds.
5 Dress with a little olive oil. And that's it ¡¡¡¡. Enjoy!!!!

I love salads!!!!!! and the colors jajajaja and as we are in citrus season,
tangerines, oranges, clementines, grapefruit, etc. all a wide variety of
fruit loaded with Vitamin C that come great to prepare delicious desserts and
especially to cure those constipated, because I wanted to put it and let our
pot rest hahaha I hope you like it as much as me

242 .- MEAT BURRITOS in the OLLA Gm model E

Ingredients:
- minced meat
- 3 tablespoons tomato sauce
- 2 tablespoons oil
- finely chopped onion
- Salt
- Pepper
- corn tortillas
- shredded cheddar cheese (or any cheese to taste)
- mustard (optional)
- Some tomato slices

Mode of Preparation:
1 In the pan put two tablespoons of oil in the fry menu.
2 When the oil is hot, add the finely chopped onion and let it cook little by
little.
3 When the onion is almost done, add the minced meat with salt and
pepper and let it cook.
4 Once it is almost ready, add the two tablespoons of tomato sauce and let
everything cook for a couple of minutes more.
Reserve.
5 Put the corn pancakes on the worktop. Sprinkle a little cheddar cheese on
top of each one.
6 Add a couple of heaping spoonfuls of the meat mixture, and sprinkle a
little mustard on top if you like mustard.
7 Once you have it, put some tomato slices on it, and roll each tortilla as if
they were a burrito.
8 Put the burritos in the bowl, close and program:

GM OLLA model E:
Oven menu - valve open - (Tª) 120º - 4 minutes - cook

OVEN HEAD: (Tª) 175º - 5 minutes

It takes very little time for the burritos to heat up and the cheese to melt.

After that, you just have to enjoy them! These are so easy and so
delicious!!!!!
When you don't have much time and want something easy ... and cheap!!!!!!
To enjoy!!!!
243.- TRIGUEROUS ASPARAGUS WITH CHEESE AND LEMON in the
GM OLLA model E

Ingredients:
- bunches of asparagus
- lemon
- 4 tablespoons butter
- Oil
- Salt
- pepper
- Parmesan cheese (or the cheese of your choice)

Mode of Preparation:
1 Clean the asparagus bunch and break off the ends to keep the softest and
richest part of the asparagus.
2 Place them in the bowl and spray them with oil.
3 Sprinkle lightly with salt and pepper.
4 Squeeze half a lemon over the asparagus, and reserve the other half.
5 Place on top of the asparagus the lemon slices from the lemon half that
we have reserved.
6 With a small spoon, place small pieces of butter in the center of the
asparagus. Close and program:

GM OLLA model E:
Oven menu - valve open - (Tª) 130º - 5-6 minutes* - cook

*according to the thickness of the asparagus.

7 Open and check that the asparagus is tender.
8 Put some Parmesan cheese in the center of the asparagus.

—
FURNACE HEAD:

(Tª) 175º - Gratin 3 minutes

Until the cheese is melted and golden brown.
Remove and place on a tray, ready to eat !!!! Umm! Its flavor is delicious,
what a tasty and healthy vegetable!!!!!
244.- LENGUADO AL PAPILLOTE in the GM OLLA model E

Ingredients:
- Fillets of sole
- Ripe tomatoes
- Carrots
- Chives
- Garlic
- Oil
- lemon (or vinegar to taste)
- celery or leek
- Pepper
- Parsley
- Salt

How to prepare it:

1 We can use aluminum foil, baking paper or specific silicone containers that
fit in the pan.
2 Paint the wrapping you are going to use, the baking paper with a little oil.
3 Put in the wrapper the finely chopped julienned vegetables, carrots,
spring onion, garlic, celery, tomato and spices.
4 Place the sole fillets on top and close the paper tightly as a caramel so
that no juices escape. Put it in the bowl, close and program:

GM OLLA model E:
Oven menu - valve open - (Tª) 140º - 10 minutes - cook

5 Once ready, remove the fish en papillote from the pan without burning it
and let it warm up a little before opening the wrapper so as not to get
burned by the steam.
It is very juicy and the vegetables give it a delicious flavor. !!!!

- 45.- RAPE TAIL STEW in the GM OVEN Model E

Ingredients:
- monkfish tail (or other fish of your choice such as cod, gurnard, swordfish,
etc.)..............)
- peeled shrimp
- medium potatoes
- 1 ripe tomato
- small onion
- oil
- 2 bay leaves
- 3 tablespoons peas (frozen or canned)
- 1 measuring cup of white wine
- 1 tablespoon sweet paprika

How to prepare it:

1 Cut the monkfish tail into large pieces.
2 In the pan of the pot, put 1 tablespoon of oil. On top of the oil, place the
onion in julienne strips, the potato in large pieces and the tomato in wedges.
3 On this base, place the fish, shrimp and chopped parsley.
4 On top, the peas (canned or frozen), a pinch of salt and sweet paprika.
5 Cover with a measuring cup of white wine.
6 Close the cooker and program:

GM OLLA model E:
Stew menu - valve closed - (P) low - (Tª) 140º - 10 minutes

7 Depressurize, open, plate and serve.

We are left with a fish dish with a very mild flavor.

246.- FARM JUICES in the OLLA GM model E

Ingredients:
- beans from the farm
- onion
- leek
- carrot
- garlic
- chorizo
- black pudding
- piece of smoked lacon
- Salt
- 1 meat stock cube
- water

Mode of Preparation:
1 Soak the beans the night before in cold water.
2 Put the drained beans in the pan.
3 Put the leek, onion, carrot and garlic clove in a mesh, if you don't have a
mesh, it's fine, you can put it directly.
4 Add the chorizo in pieces, the blood sausage and pieces of smoked pork
shoulder.
5 Cover with water, (remember that the water we add is the liquid that will
come out at the end of cooking) add the salt and the stock cube, cover the
pot and program:

GM OLLA model E:
Stew menu - valve closed - (P) high - 40 minutes - cook

6 Let it depressurize, open, stir and if we want to lock the broth we leave it
a few more minutes with the lid open. If we like them soupy, they are ready
to eat.
For those who have not dared with beans, they should not be afraid of its
large size, because its texture is tender, soft and creamy.
A spoon dish with lots of food hehehe They are very tasty, and better from
one day to the next.

247.- MUSHROOMS STUFFED WITH MEAT FROM

SAUSAGE in the GM OLLA model E

Ingredients:
- whole mushrooms
- oil
- 1 measuring cup of white wine
- grated mozzarella cheese
- grated Parmesan cheese
- butcher's sausages
- Some bread crumbs
- Onion
- Salt
- Pepper
- 1 measuring cup of water
- 1 meat cube

Mode of Preparation:
1 Chop the onion into very small pieces.
2 Clean the mushrooms and remove the stalk.
3 Put a couple of spoonfuls of oil in the frying pan, in the frying menu.
4 When the oil is hot, add the onion and let it brown.
5 Crumble the sausages and add them to the pan. Let them cook with the
onion and season with salt and pepper.
6 Once they are almost done, add the small glass of wine and let it reduce.
7 Once the sausages are ready, put them in a bowl and add the two grated
cheeses and the breadcrumbs.
8 Mix everything together, and leave a little mozzarella cheese reserved to
put on top of each mushroom before cooking.
9 Stuff each mushroom with the stuffing and top with a little grated
mozzarella cheese.
10 Without washing the previous frying pan, fry garlic in slices with a little
oil.
11 Place the grid, add the meat cube and the measuring cup of water.

12 Place the mushrooms. Close and program:

GM OLLA model E:
Steam menu - Valve closed - (P) medium - (Tª) 120º - 4 minutes - cooking
*One on top of the other, you can make more. Doubling quantities of
everything, they steam perfectly! Those at the top are cooked the same as
those at the bottom.

Serve and enjoy them very warm!!! They are delicious!!!!

248.- SQUID IN SOY SAUCE in the OLLA GM E

Ingredients:
- fresh and clean squid
- spring onions
- soy sauce
- Olive oil
- Lemon zest
- Pepper

Mode of Preparation:
1 Cut the spring onion into julienne strips.
2 In the pan with about 3 tablespoons of oil and fry menu, sauté the spring
onion until well done and golden brown.
3 Add the sliced squid to brown, until they are almost cooked.
4 Add the lemon zest and pepper and stir.
5 Then add the soy sauce. Closing and programming

GM OLLA model E:
Stew menu - Valve closed - (P) medium - (Tª) 140º - 5 minutes - cook

6 Depressurize, open, check that they are to your liking. And ready to
eat!!!!!!
249.- YOGURT FLAN in the GM OLLA model E

Ingredients:
- 2 Greek yogurt
- 2 eggs
- 2 tablespoons sugar
- Peeled seeds
- Raspberry jam

Mode of Preparation:
1 Beat the eggs and mix them with the yogurt and sugar. We can flavour
with lemon or orange zest, cinnamon, vanilla...
2 Coat the bottom of a flan pan that fits in the pan with caramel.
3 Pour the flan mixture.
4 Put water in the pan so that it does not exceed half its height when the
mold is placed in it.
5 Cover, if the flan pan does not have a lid, cover tightly with albal paper.
Close and program:

GM OLLA model E:
Stew function - valve closed - (Tª) 110º - (P) medium - 8 minutes.

6 Let it depressurize by itself, so that it is finished.

7 Let cool and unmold. Place in the refrigerator for a few hours before
serving.

Garnish with some peeled seeds and a little raspberry jam. Yummy, not
yummyoooor !!!!
250.- FRUIT MINIPIZZAS (without OVEN)

Ingredients:
- Your favorite cookies
- Philadelphia type cream cheese
- burs
- A handful of blueberries
- kiwis
- tangerines

Mode of Preparation:
1 Cut the fruit into small pieces and set aside. Remove the skin from the
mandarin and leave only the segments so that we do not find strands when
taking the mini pizzas.
2 Spread each of the crackers with the cream cheese and once you have
them all with it, put the fruit pieces on top of each one of them.
3 To make these mini pizzas even more delicious, once you have them
ready, put them on a tray and cover them with cling film.
4 Put them in the refrigerator until the moment you are going to eat them.
You will see how delicious they are.

As today is Sunday we let the OLLA rest, we give her the day off hahahaha
and prepare a quick dessert with all the flavor of our favorite cookies, with
cream cheese and fruit. All full of "Colorín" really Deliciouso!!!!!
251.- BOWLED RICE in the GM OVEN model E

Ingredients:
- Pork ribs
- Bacon
- Onion black pudding
- chickpeas
- potato
- garlic
- fried tomato
- rice (remember 1 measuring cup of rice ---- 2 measuring cups
of broth)
- stew broth
- dye
- salt

Mode of preparation:
1 Put the chickpeas in water the night before.
2 Fry the garlic, the ribs and the bacon in the frying pan with a little oil.
3 When we see that they are almost done, add the blood sausage, the
potato, stir and add the tomato.
4 Once well fried, add the rice, stir well and add the chickpeas, the broth
and the coloring and salt. We stir.
5 Close the cooker, program:

GM OLLA model E:
Stew menu - valve closed - (Tª) 140º - (P) medium - 8 minutes - cook

6 Depressurize and let stand 2 minutes before opening the pot.

7 .- Open and ready to eat!!!!!!!
252.- EGGS A LA GALLEGA in the OLLA GM model E

Ingredients:
- eggs
- Sweet paprika
- Salt
- Olive oil
- Vinegar
- 4 measuring cups of water

How to prepare it:

1 Put the water, the four measuring cups and the salt in the bowl of the
OLLA GM, the grid and the fresh eggs on top. Close and program:

GM POT
Steam menu - valve closed - (Tª) 130º - (P) Medium - 1 minute

2 Let it depressurize by itself and the hard-boiled eggs are ready.

3 Peel them and cut them into slices. Place the slices on a plate.
4 Then pour a splash of oil and vinegar on top.
5 Sprinkle the sweet paprika and finally add a pinch of salt.

With this we will have ready some delicious Galician style eggs. Eggs are a
very useful food. It is easy to prepare and combine. It is also very nutritious.
It is an ideal snack dish, simple and quick.

253.- NISCALOS REVOLTOS in the OLLA GM model E

Ingredients:
- Chanterelles
- Onion
- Eggs
- 50 ml cream
- Olive oil
- Provencal herbs (thyme, rosemary...)
- Salt

Mode of Preparation:
1 Clean and wash the chanterelles. Once you have them, cut them into
medium-sized pieces and set them aside.
2 In the pan put three spoonfuls of oil in the fry menu and fry the onion in
very small pieces.
3 Add the chanterelles, salt and pepper. Let everything skip.
4 In a bowl, beat the eggs with the cream and a little salt.
5 Pour the egg mixture over the chanterelles and stir until you get the egg
texture you like. It is better if it is juicier and the egg is undercooked, but it
is a matter of taste.
6 Once it is ready, season with the Provencal herbs of your choice. Ready to
eat!
Ummmm!!!!! what a delicious scrambled eggs!!!!
254 .- WHITE FISH FLAMENQUINES OLLA GM E

Ingredients:
- white fish fillets, boneless and skinless
- zucchini
- shrimp
- Oil
- pinch of salt
- Egg
- Bread crumbs

Mode of Preparation:
1 Use a white fish with a mild flavor (sole, pangasius, etc.). white fish of
your choice)
2 In the pan put a little oil in the fry menu and while it heats up. 3.- Peel
the zucchini and cut it into small cubes.
4 Add them to the pan and let them fry.
5 Add the peeled and chopped shrimps with a little salt.
6 Let everything fry, and once it is ready let the mixture cool, while we
prepare the steaks.
7 Ask the fishmonger to make the fillets very thin, and when you have them
ready, put them on the counter and flatten them a little with the help of a
rolling pin.
8 Place a little of the zucchini and shrimp mixture in the center of the fillet
and gradually close the fillet, making a roll. Once you have it closed, dip it
first in beaten egg and then in breadcrumbs. Place them in the frying basket.

9 Once you have them ready, in the pan with plenty of oil, in frying menu
let it heat up, and once it is hot, fry them.
10 When they are golden brown, they are done.
11 Place them on absorbent paper to remove excess oil.
Accompany your fish flamenquines with a good salad.
255.- SQUASH RISOTTO in the GM OLLA model E

Ingredients:
- butter
- onion
- garlic
- rice (remember 1 cup of rice---2 cups of broth)
- chicken broth
- pumpkin
- ½ measuring cup of white wine
- Pepper
- grated parmesan cheese or the cheese of your choice

Mode of Preparation:
1 Clean and peel the vegetables (pumpkin, onion and garlic).
2 Dice the pumpkin and chop the onion and garlic into very small pieces.
3 In the frying pan put some butter nuts and in the frying menu let it heat
up.
4 Add the onion and garlic and sauté.
5 Add the pumpkin to sauté with the onion and garlic.
6 Once everything is poached, add the rice and stir to seal. Let it brown for
a few minutes.
7 Add half a glass of wine and let it evaporate for a few minutes.
8 Add the broth, close the pot and program:

GM OLLA model E:
Stew menu - valve closed - (Tª) 130º - (P) medium - 8 minutes - cook

9 Depressurize, open, add a little pepper and grated Parmesan cheese. 10.-
Stir and close the pot and let the rice rest for a couple of minutes and finish
cooking with the residual heat.
Serve on plates and add a few pieces of cheese of your choice.
256.- EARBERRY PIZZA in the GM OVEN model E

Ingredients:
- eggplants
- Cold tomato or natural crushed tomato
- mushrooms
- cooked ham
- grated cheese

Mode of Preparation:
1 Our pizza base will be eggplant. To do this, we will choose eggplants with
a fairly large diameter so that our pizzas will be of medium size.
2 Place baking paper in the pan.
3 Put the eggplant slices.
4 Once you have placed them, add the tomato sauce on top of each slice of
eggplant and the rest of the ingredients by placing the slices of cooked ham
and mushrooms or any other ingredient you want.
5 Finally add the grated cheese.

GM OLLA model E:
Oven menu - (Tª) 130º - 10 minutes

OVEN HEAD: (Tª) 175º - 10 minutes

Keep checking that the eggplant base is done and above all that the cheese
is melted and gratinized to our liking.

Enjoy!!!!!
257.- MACARRONES CON BERENJENAS en la OLLA GM E

Ingredients:
- macaroni
- sliced eggplants
- Oil
- Tomato sauce
- Garlic
- Salt
- Pepper
- Parmesan cheese powder (or other cheese to taste)
- onion

Mode of preparation:
1 In the pan with a little oil, sauté the onion cut into julienne strips. Let it
brown and when ready, add the eggplant slices.
2 If the eggplant slices are too big, cut them in half or in four pieces. Let
everything fry and add a pinch of salt and pepper.
3 Add the ground garlic and continue frying.
4 Add the tomato sauce. Let everything sauté for a few more minutes.
5 Add the rest of the ingredients: macaroni, water, salt and oregano, stir
well, close:

GM E pot:
Stew function - Valve closed - (P) Medium - (Tª) 110º - 9 minutes

6 Depressurize, open, sprinkle a little powdered Parmesan cheese on top to

melt with the sauce. Let stand for a few minutes and serve.

Pasta with vegetables is a perfect option, because the pasta provides a dose
of energy, and the vegetables provide the fundamental point of vitamins and
minerals, and a very special flavor that you will surely like.
258.- TENDER LOIN IN WINE in the GM OLLA model E

Ingredients:
- Pork Tenderloin
- Salt
- Thyme
- Chicken Stock cube
- 1 bay leaf
- Onion
- 2 measuring glasses of white wine
- 1 measuring cup of water (or stock)
- Pepper
- Garlic
- Oil

How to prepare it:

1 Let the meat marinate in a container for at least a couple of hours, ideally
the night before.
2 Put the meat, salt, pepper, thyme, wine, water, stock cube and bay leaf.
3 Put a finger of olive oil in the frying pan in the frying menu (Tª) 140º and
let it heat up.
4 Remove the meat from the marinade, drain (reserve the marinade liquid).
We brown the meat well on all sides. Remove and reserve.
5 In the same oil we brown the onion cut in pieces and the garlic in slices.
6 Once poached, add the reserved meat and the rest of the liquid from the
maceration. Close and program:

GM OLLA model E:
Stew Menu - Valve Closed - (Tª) 140º - (P) Medium - 15 minutes - cook

7 Depressurize the pot, turn the meat over and cook in the same way for 10
more minutes. Or if we have
OVEN HEAD (Tª) 175º - 10 minutes

And ready to serve and eat!!!!!!!!

259 GREEN BEANS REHOGADAS CON JAMON OLLA GM model E

Ingredients:
- One can of green beans
- A package of ham taquitos
- Oil
- 1 measuring cup of modena vinegar
- Salt
- Ground garlic
- Pepper

How to prepare it:

1 Open the jar of green beans and drain the liquid.
2 In the pan put a little oil in the fry menu and let it heat up.
3 Add the crushed garlic and the Serrano ham.
4 When everything starts to brown and the ham starts to get crispy, add
the green beans and keep stirring.
5 Add the ground black pepper. Sauté for a couple of minutes.
6 Add the measuring cup of balsamic vinegar, close and program:

GM OLLA model E:
Stew menu - valve closed - (T°) 130º - (P) medium - 5 minutes - cook

7 Depressurize, open and lists, remove and lists.

Super simple to make, since for a quick dinner what we will do is use canned
green beans that are already cooked so that we only have to make the
sauce.
260.- HOMEMADE CHOCOLATE PETIT SUISSE in the GM OVEN
model E

Ingredients:
(for about 6 petit suisse)
- 200 g. milk chocolate
- 300 ml of liquid cream
- 300 ml milk
- 2 sachets of curd
- 400 gr Philadelphia type cream cheese)
- 100 gr sugar

Mode of Preparation:
1 Chop the chocolate and set aside.
2 Put the curd in a glass with a little milk and dilute it.
3 Put the cream, milk and sugar in the saucepan and heat until everything
is unified, on low heat.
4 Add the reserved chopped chocolate and stir with a silicone or wooden
spoon so as not to scratch the bowl until it gradually melts and blends in
with the rest of the ingredients.
5 Add the cheese and stir until it has been incorporated into the bowl along
with the rest of the ingredients until there are no lumps.
6 Add the curd and let it boil without stirring for about 5 minutes until the
mixture thickens.
7 Place the mixture in the molds where we are going to eat our Petit Suisse
and let them cool at room temperature.

8 Once they are cold, put them in the refrigerator for a few minutes.
6 hours so that they are compact and ready to eat.

They are perfect for when you have to prepare a dessert that does not
require too much elaboration and time.
261.- SALMON AL PAPILLOTE in the GM OLLA model E

Ingredients:
- salmon loins
- Cherry tomatoes
- Half a red onion in strips
- Some fresh basil leaves
- One tablespoon of olive oil
- A tablespoon of balsamic vinegar of Modena
- Black pepper
- Salt
- Baking paper

Mode of Preparation:
1 Dry the salmon fillets and stretch them out on the kitchen counter.
Sprinkle both sides with salt and pepper and set aside.
2 Take a piece of baking paper and paint it with a little oil.
3 Place the salmon fillets on the baking paper and place the halved cherry
tomatoes, the red onion in strips and top with basil, a tablespoon of olive oil
and a tablespoon of balsamic vinegar of Modena.
4 Close the baking paper. And seal it carefully so that none of the contents
leak out. Place in the tank, close and program:

GM OLLA model E:
Oven menu - valve open - (Tª) 140º - 10 minutes - cook

5 Depressurize, open and check that the salmon is fully cooked.

Enjoy a great salmon. It can be served with rice, couscous or potatoes,
salad, etc....................................... ¡¡¡¡Deliciouso!!!!

262.- PANINIS in the OLLA GM model E

Ingredients:
- One loaf of sliced bread
- fresh mozzarella cheese (or any cheese you like or have)
- sliced tomatoes
- olive oil
- garlic
- Basil for decoration

Mode of Preparation:
1 Cut the bread into slices one finger thick, and cut the two garlics in half.
Paint with the help of a brush, each of the breads with the oil and rub the
garlic on each bread.
2 Cover with cheese slices and tomato slices.
3 In the pan we brush with a little oil and place them.

GM OLLA model E:
Oven menu - valve open - (Tª) 160º - 10 minutes

OVEN HEAD (Tª) 175º - 10 minutes

Watch until the cheese melts, and is to your liking of golden brown and
crispy.

Very easy and fast, serve them hot and enjoy!!!!

263 .- MACARRONES A LA BOLOÑESA in the OLLA GM E

Ingredients:
- macaroni
- minced beef and pork
- onion
- tomato sauce
- Grated cheese
- Oil
- parsley
- oregano
- laurel
- Salt
- Chives (optional for garnish)
- water (approximately for 400gr of macaroni 600ml water)

Mode of Preparation:
1 In the pan put a little oil in the fry menu while it heats up.
2 Cut the onion into julienne strips and fry it.
3 When the onion is well poached, add the minced meat and sauté
everything together until the meat is almost cooked.
4 Season with salt and pepper and add the macaroni to sauté for a few
minutes so that it gets the flavor of the meat with the onion.
5 Once everything is mixed, add the tomato sauce, parsley, salt, oregano,
water and macaroni, bay leaf, mix well, close and program:

GM OLLA model E:
Stew menu - valve closed - (P) medium - (Tª) 130º - 8 minutes - cook

6 Depressurize, open, sprinkle grated cheese on top.

Pon:

FURNACE HEAD:
(Tª) 175º - 6 minutes until the cheese is crispy and golden to your liking.
Serve garnished with a little chives on top if you like, and ready to eat.
264.- AVOCADO STUFFED WITH FRIED EGGS in the GM OVEN Model
E

Ingredients:
- Avocados
- Eggs
- Salt
- Pepper
- Oil
- Chopped coriander

Mode of Preparation:
1 Cut the avocado into slices approximately 2 cm thick. Carefully use the
part that has no bone, and leave the skin on.
2 With the help of a round cookie cutter or a glass that you have on hand,
remove some of the avocado flesh to make room for the egg to cook.
3 Heat a little oil in the frying pan in the fry menu.
4 Add the avocado slice.
5 Break an egg into it, and let the egg cook until the white is completely
done.
6 Serve with a little black pepper and coriander if you like these spices.
Perfect for dipping bread !!!!!!
265 OVEN BAKED MELOCOTON WITH CHEESE in the GM OVEN
model E

Ingredients:
- peaches
- feta cheese (or the one you like)
- Some basil leaves

Mode of Preparation:
1 Cut each peach in half and remove the pits.
2 Paint them with a little olive oil and put them in a

GM OLLA model E:
Oven menu - (Tª) 140º - 5 minutes

OVEN HEAD: (Tª) 175º - 5 minutes

Be guided by the head and check that they are well browned.
If you do not have a head, turn them over and brown on the other side for
about 4 minutes.

3 Once you have them ready, plate them, sprinkle them with a little
balsamic vinegar and put some feta cheese or the cheese you like and some
basil leaves.

They are perfect as a garnish for meat, or as a dessert with a scoop of

vanilla ice cream.
266.- HONEY EARRINGS in the GM OLLA model E

Ingredients:
- eggplant
- tempura flour
- salt
- Oil
- Cane honey
- Sesame seeds

Mode of Preparation:
1 Wash and peel the eggplant, and cut it into pieces of about 1cm in the
form of slices.
2 Then cut in half and make each of the sticks. Season them and let the salt
soak in for about 15 minutes.
3 Meanwhile, prepare the tempura. To do this, mix the sifted flour with cold
water and stir with the help of a stirring rod until the mixture is completely
homogeneous. Dip each piece of eggplant in the tempura batter.
4 In the pan put oil in the fry menu, enough to cover the eggplant halfway,
and put it to fry. Do not add too many pieces of eggplant so that the sticks
do not stick together.
5 When browned on both sides, place them on a plate with absorbent
kitchen paper.
6 Place the cane honey on top and some sesame seeds to make them
perfect. They are delicious!!!!!
267.- CHICKEN FILLETS WITH AVOCADO AND CHEESE in the GM
OLLA Model E

Ingredients:
- chicken breast fillets, cut in halves
- Flour for breading
- eggs
- Bread crumbs
- oil
- Tomato sauce
- avocados
- Mozzarella cheese (or the cheese of your choice)

Mode of Preparation:
1 Take the chicken breasts and place each one in a transparent plastic bag,
and with the help of a mallet or a rolling pin, crush the breasts until they are
thin.
2 Put the flour and breadcrumbs in two plates, and in another, beat the
egg.
3 Dredge each chicken breast in the flour, then in the egg and finally in the
breadcrumbs, pressing to make it compact.
4 Place some baking paper in the pan, if you have a ceramic pan there is no
need.
5 Drizzle each breast with a little olive oil, and

GM OLLA model E:
Oven menu - valve open - (Tª) 160º - 10 minutes

OVEN HEAD: (Tª) 175º - 10 minutes

6 Remove the breasts from the pan and place a heaping spoonful of tomato
sauce on each one.
7 On top of the tomato sauce, place the avocado slices and sprinkle a good
amount of mozzarella cheese.

8 Put them back in the pan with the oven head and let the cheese melt at
175 degrees for about 8 more minutes.

Serve the breasts with a nice plate of salad or pasta. The perfect dinner!!!!!
268 SQUASH STRIPS WITH PINE NUTS AND CHEESE in the GM
OLLA model E

Ingredients:
- zucchini
- garlic
- Salt
- Ground pepper
- Parmesan cheese (or the one you like)
- pine nuts (or walnuts)
- Oil
- 2 measuring cups of water

Mode of Preparation:
1 Wash and dry the zucchini. Cut it into very thin strips either with the help
of a sharp knife or a mandolin, until you have very thin strips and season
with salt and pepper.
2 Pour 2 measuring cups of water into the bowl and place the rack and the
steamer with the zucchini on top and program:

GM OLLA model E:
Steam menu - valve closed - (Tª) 120º - (P) medium - 3 minutes - cook

4 Depressurize, remove and reserve.

5 In the clean pan put a little oil in the fry menu.
6 Add the pine nuts. Let them toast, and when they are golden brown add
the garlic cut into pieces, and let it brown with the pine nuts. The flavor that
the garlic gives to the oil with the pine nuts is spectacular. Once the garlic is
browned, we can remove it if we do not like to find it in the dish.
4 Add the zucchini and stir until the zucchini has poached and the garlic and
pine nuts have taken on the flavor for a few minutes. And ready!!!!
Serve it on the plate in the form of a nest and if you like cheese you can
grate it on top and enjoy a different and healthy vegetable.
269.- FRIED FISH in the GM model E FROGGER

Ingredients:
- chard stalks
- bread crumbs
- garlic
- parsley
- flour
- salt
- egg
- oil
- 2 measuring cups of water

How to prepare it:

1 Cut the stalks into slightly large pieces, wash and drain.
2 Pour 2 measuring cups of water, a drizzle of oil and a little salt into the
pan, place the rack and the steamer with the stems on top and program:

GM OLLA model E:
Steam menu - valve closed - (Tª) 120º - (P) medium - 3 minutes - cook

3 Depressurize, remove, allow to cool slightly, and

4 Dredge in flour.
3 Dip in beaten egg
4 Coat in breadcrumbs and if you like breadcrumbs with garlic and chopped
parsley.

5 Put a little oil in the pan and let it heat up in the fry menu.
6 Once hot, fry the battered pencas.
7 When removing, leave on a plate with absorbent kitchen paper to remove
the excess oil and eat!!!!.

270.- HOT DOG BROCHETTS in the GM Model E OVEN

Ingredients:
- 1 cup corn flour (small cup)
- 1 cup wheat flour
- 1 tablespoon of yeast
- 1/4 teaspoon salt
- 1 beaten egg
- Sausages
- Oil
- Salt
- wooden skewers

Mode of Preparation:
1 In a bowl put the wheat flour, corn flour, yeast, egg and salt, the small
cup according to the number of sausages we are going to make.
2 Mix everything until you get a homogeneous dough that is not too thick.
Keep in mind that we are going to put the sausages in it to coat them, so if
you see that it is too thick, add another beaten egg.
3 Prick the sausages with the wooden skewers, so that they look like
lollipops, and when you have them ready, dip each of the sausages in the
batter we have prepared.
*TIP: put the batter mix in a piping cup to make it easier to dip the
sausages.
4 In the pan put oil in the fry menu and when the oil is hot, add each of the
sausages and fry them until they are golden brown on all sides.
5 Once they are done, place them on absorbent paper to remove the
remaining oil.

Serve your sausage skewers with the sauces of your choice and
accompanied by french fries. Without a doubt, it is a perfect dinner

271.- BIZCOCHO VETEADO CEBRA in the OLLA GM model E

(contribution of Delia Gil González)

Ingredients:
For the yellow mixture:
- 2 eggs L
- 100 grs. sugar
- 85 grs. of liquid cream, for cooking
- 85 grs. of mild olive or sunflower oil
- 170 grs. of flour
- 2 teaspoons of baking powder
- 1 teaspoon liquid vanilla coffee
- A pinch of salt
- A pinch of coloring

For the cocoa mixture:

- 2 eggs L
- 100 grs. sugar
- 85 grs. of liquid cream, for cooking
- 85 grs. of mild olive or sunflower oil
- 140 grs. of flour
- 2 teaspoons of baking powder
- 30 grs. cocoa powder
- A pinch of cinnamon
- A pinch of salt

Mode of Preparation:
For the yellow mixture:
1 Beat the eggs with the sugar.
2 Add the cream, oil, flour, yeast, vanilla and coloring and mix. Pour into a
bowl.

For the cocoa mixture:

3 Beat the eggs with the sugar. Add the cream, oil, flour, baking powder,
cocoa powder and cinnamon. Mix. Pour into a bowl.
4 In the greased pan, pour spoonful after spoonful in the center, alternating
the colors, always one on top of the other.

The dough alone is rolled out in layers.

5 With the edge of a knife, make portions, reaching the end, one starting
from the center and, the next, the other way around, starting to "cut" from
the edge of the mold. Thus, alternatively.
6 . Close the cooker and program:

GM OLLA model E:
Oven menu - valve closed - (Tª) 120º - 60 minutes - cook

7 Allow to cool and unmold.

272.- BULL MEAT in the GM OVEN model E
(typical recipe from Cádiz contributed by Verónica Camión)

Ingredients:
- 1kg of veal meat
- 2 medium onions
- 2 ripe tomatoes
- 2 cloves garlic
- 2 carrots
- 1 green bell pepper
- 1 piece of red bell pepper (optional)
- 1 measure of white wine
- ½ jar of fried tomato (a glass or so)
- 2 bay leaves
- 1 teaspoon ground thyme
- 1 teaspoon ground cumin
- 2 tablespoons of spices of snails (do not put all the cayenne 4 or 5 more
or less if you are not going to put sparks) if you do not have spices of snails
then you can put about 20 coriander and about 10 peppercorns and of
course its cayenne.
- Olive oil
- Salt

How to prepare it:

1 Chop the onions, tomatoes, garlic, carrots, green and red peppers and set
aside.
2 First fry the meat a little on the grill menu, remove and fry the vegetables
with the bay leaf until it is a little poached.
3 Add the spices, add the wine and wait a few minutes for the alcohol to
evaporate.
4 Add the fried tomato and sauté for about 8 minutes on the grill menu,
then add the meat, mix well, close and program:

GM OLLA model E:
Turbo menu - valve closed - (P) High - (Tª) 130º - 60 minutes - cook

5 Depressurize, stir and serve. A real masterpiece of a dish, a tender and

mellow meat stew !!!!
273 COCIDO GALLEGO CON GRELOS in the GM E OILER

Ingredients:
- Two good pieces of pork shoulder
- medium potatoes
- turnip greens (cabbage can be substituted)
- chickpeas
- salted bacon
- salted rib
- half chicken
- 1 salted pig ear
- I do not give quantities, because the ingredients depend on the number
of guests.

How to prepare it:

1 The day before, soak the chickpeas in plenty of water.
2 In another bowl, with water, put the salted ribs, the bacon and the pork
shoulder, also to desalinate, and the ear. If you don't want to desalinate
something because you like it salty, then don't desalinate it, it's up to your
taste.
3 The day you are going to eat the stew put water in the pan, and put it in
stew menu, when it starts to boil, add the lacón and the ear. Close and
program:

GM OLLA model E:
Stew menu - (P)high -(Tª) 140º - 25 minutes

4 Depressurize and reserve.

5 In another bucket (or if you don't have one, pour it in a large bowl and
reuse the bucket).
6 Boil water and add the chicken, the ribs (already desalted), the chorizos
and the chickpeas (you can put them in a cooking mesh so that they are all
together).

GM OLLA model E:
Stew menu - (P) High - (Tª) 140º - 15 minutes
7 Depressurize, open and check that everything is soft. I reserve.
8 Transfer all the meats to a bowl and cover with a little of the liquid from
each pot, the broth from the lacón and the broth from the chicken and
chorizos. I reserve.
9 The rest of the broth I put it back to boil and add the vegetables and
potatoes, it is better if they are whole because we do not run the risk of
breaking them so easily. Needless to say, the vegetables must be washed
thoroughly. Close and program:

GM OLLA model E:
Stew menu - valve closed - (P) medium - (Tª) 140º - 15-20 minutes*. ††

††GM OLLA model E:

Oven menu - valve open - 45 minutes
- 74.- GRELOS BROTH in the GM OVEN Model E

Ingredients:
- Broth from the stew (where the meats, chorizo and chicken were cooked)
- turnip greens
- potatoes
- a knob of lard

How to prepare it:

1 Wash the vegetables very well and chop them into pieces. Peel the
potatoes and chop them a little thicker than for the tortilla.
2 Bring the broth to a boil in the pan and add the nut butter, the vegetables
and the potatoes.
3 Close and program:
275 ROASTED WHOLE CHICKEN in the GM OVEN model E

Ingredients:
- 1 whole chicken
- Garlic
- Fresh parsley
- Sweet paprika
- Lemon
- black pepper
- Oil
- Salt
- 3 measuring glasses of beer or wine

How to prepare it:

1 Chop finely in a mortar garlic, salt, pepper and parsley, add a teaspoon of
sweet paprika, mix, add oil and half a squeezed lemon and mix well.
2 Wash the chicken well and with a silicone brush, paint the chicken with
the prepared mixture, on the underside.
3 Inside, we paint it and put pieces of lemon inside the chicken.
4 Put the rack* in the pan, add two measuring cups of beer and the
chicken.
5 We put the lower part that we have brushed on top of the grid, also add a
little oil.
6 Now with the chicken already in the pan, brush the other side of the top
and the sides of the thighs so that we also stain the sides of the pan.
7 In the mortar that we have chopped the preparation we put beer, 1
measuring cup, so it mixes with the chopped if it has been left over with the
remains of the mortar. We reserve

FURNACE HEAD:
The first 10 minutes of the spindle at (Tª) 200º and then we lower (Tª)
175º.

8 After 20 minutes or so, we make some superficial cuts with the scissors
and pour the other glass of beer that we have in the mortar, put the head
and continue until the end of the time or see the browning of the chicken to
taste. Take it out carefully and pour the sauce on top and eat...

9 If we do not have a browning lid, we would do the same, but turning the
chicken carefully and about 15 minutes on the other side, in this case we
would close the pot and put it in the oven menu, valve open.

10NOTE: If you do not have a rack, you can put it directly in the pot, but
you always have to put liquid, so that it does not run out of liquid, otherwise
it will burn, either beer, wine, champagne, etc. In this case put a glass and a
half more.
276.- COFFEE FLAN in the GM OLLA model E

Ingredients:
11 00 grs cream
12 envelope of 8 portions of royal
13 glass of coffee
14 00 gr of sugar
15 3 water measuring cups

Mode of Preparation:
1 Put liquid caramel in the mold.
2 Beat all the ingredients with the turmix and put them in the mold.
3 Put the three measures of water in the pan and a round of baking paper
in the bottom, so as not to damage the pan, and the rack.
4 Place the mold on top of the rack, if it does not have a lid, cover it well
with albal paper. Depending on the height of the mold, add water until it
covers half of the mold.
5 Close and program:

GM OLLA model E:
Stew menu - valve closed - (Tª) 110º - (P) medium - 8 minutes - cook

6 Let it depressurize and let it cool, then put it in the refrigerator for 4
hours.
7 Unmold and ready
277 .- QUICHE DE CALABACIN Y CEBOLLA OLLA GM E (contribution
of Delia Gil González)

Ingredients:
- 200 grs. onion
- Oil
- 500 grs. of diced zucchini
- 1 teaspoon garlic powder
- Salt
- 3 eggs
- 200 grs. of evaporated milk or liquid cooking cream
- 100 grs. of grated cheese
- Pepper
- Nutmeg
- 1 sheet of puff pastry

Preparation:
1. Chop the onion very finely and poach in a little oil, closing the lid and
programming:

GM OLLA model E:
Valve closed - griddle menu - 5 minutes - (Tª) 180 - Cooking

2. - Depressurize, open, add the zucchini, garlic powder and salt. Stir, close
the lid and program:

GM OLLA model E:
Valve closed - grill menu - 5 minutes - (Tª) 180º - Cooking

4. - Remove and set aside in a bowl.

5. - Beat the eggs well with the evaporated milk, grated cheese, salt,
pepper and nutmeg. Join with the zucchini. Reserve.
4. Put the baking paper and the puff pastry in the baking pan, trimming it a
little, flattening it a little against the walls and pinching the dough well.
5. Pour the preparation, add the grated cheese, close the lid and program:

GM OLLA model E:
Valve open - Oven menu - 30 minutes - (Tª) 180º - Bake

6. Color with the baking head for about 8 minutes at (Tª) 250º.
- ready a tasty quiche
278.- BANANA BIZCOCHO without wheat, lactose or egg in the
OLLA GM model E (contribution of Laura Perez)

Ingredients:
- 1 lactose-free yogurt
- 2 measures of sugar yogurt
- 1 measure of cornstarch yogurt
- 2 measures of gluten-free flour
- 1 sachet of yeast
- 1 measure of sunflower oil
- 1 measure of milk
- a banana

How to prepare it:

1 Put all the ingredients in a bowl and beat with the turmix.
2 Grease the pan with butter or brush with oil.
3 Pour the mixture into the bowl, close and program:

GM OLLA model E:
Oven menu - valve open - (Tª) 130º - 35 minutes - cook

4 Allow to depressurize, open, let cool and unmold.

279.- GLUTEN AND LACTOSE FREE ORANGE BIZCOCHO in the GM
OVEN model E

Ingredients:
- 150 g sugar
- 4 medium eggs
- 1 orange
- 100 g sunflower oil
- 100 g lactose-free semi-skimmed milk
- 1 sachet of Hacendado brand yeast (gluten free)
- 1 pinch of salt
- 200 g gluten-free Beiker flour (bread flour available at Mercadona)

Mode of Preparation:
1 Put the eggs, the sugar and the orange with peel well washed and cut
into pieces, and grind with the turmix.
2 Add the rest of the ingredients and beat well so that there are no lumps,
the oil, the milk, the yeast, the pinch of salt and the sifted flour.
3 Brush the pan with olive oil and pour the mixture.
4 Close and program:

GM OLLA model E:
Oven menu - valve open - (Tª) 120º - 50 minutes - cook

5 Depressurize, open, check if it comes out clean with a toothpick, if not put
it in for another 10 minutes.
6 Place the oven head and bake for 8-10 minutes (Tª) 175º to brown the
top.
7 On top we can put powdered sugar, or bathe it with an orange syrup,
decorate it with caramelized orange slices.

Syrup: 150 g sugar, 50 g orange juice. A good splash of lemon juice. Heat it
for a few minutes, turning it around so that the sugar does not burn and it is
ready.

To caramelize the orange, put in the pan on low heat menu, sugar and a
splash of water, melt and put the orange slices until they caramelize.
And that's it!!! gluten-free and lactose-free for those with food allergy
problems
280.- GARBANZOS CON CHIRLAS en la OLLA GM model E

Ingredients:
- Cooked canned chickpeas
- clams or clams
- poton, cuttlefish or squid
- Peeled shrimp
- garlic
- onion
- laurel
- ripe tomato
- 1/2 teaspoon sweet paprika
- 2 tablespoons vinegar
- Oil
- salt
- parsley
- half a fish stock cube
- 1 cup measure of water or broth

How to prepare it:

1 Chop the garlic, onion and tomato into quarters. We reserve.
2 In the pan put a little oil in the fry menu, and when the oil is hot add the
reserved vegetables, a pinch of salt and fry until soft, that is well browned.
3 Add the cuttlefish, shrimp (can be frozen), continue frying.
4 Add the paprika and stir a little so that it does not burn.

5 Add the drained chickpeas, the clams, the vinegar and the stock cube, the
stock measuring cup, the bay leaf and parsley, and stir a few times.
6 Cancel the frying menu, close and program:

GM OLLA model E:
Stew menu - valve closed - (Tª) 120º - (P) medium - 5 minutes - cook

7 Depressurize and serve. If you remove the shells from the clams to make
it more delicious, hahaha A full-fledged Mar y Tierra dish.
281 CAKE OF GALLET (without BOWL)

Ingredients:
- One mold
- 1 package of square cookies
- Pastry cream*.
- Marmalade (to taste)
- 1/4 liter of milk
- 1 dash of muscatel
- Mocha cream**

- PASTRY CREAM (depending on the size of the cake you can do it with half
the ingredients)
Ingredients:
- 2 eggs
- 1 liter of milk
- 45 grams of cornstarch
- 45 grams of flour.
- 180 grams of sugar
- lemon zest and cinnamon stick.
- 1 vanilla stick (optional)

How to prepare the CREMA PASTELERA:

1 Heat the milk on low heat, but reserve it in the blender cup.
2 Add the cinnamon, the sugar, the lemon zest and the open vanilla.
3 Let it boil to aromatize the milk for a few minutes.
4 Meanwhile, in the reserved glass of milk, add the eggs and the flour with
the cornstarch. Mix with a blender until the mixture is very fine.
5 Remove all the solids from the milk using a strainer.
6 Incorporate the mixture we have prepared in the blender beaker.
7 Whisk with the silicone sticks so as not to scratch the bowl and keep over
low heat until it thickens.
8 Set aside until cooled.

- *MOKA CREAM (depending on the size of the cake you can make it with
half the number of ingredients)
Ingredients:
- 1/2 terrine of margarine
- Same weight of caster sugar
- 1 cup of strong coffee

How to prepare MOKA CREAM:

1 Start by beating the margarine with the caster sugar until smooth and
fine. Approximately in 5 minutes we already have it. Sugar should not be
noticeable.
2 Add the coffee little by little and while whisking until it acquires the
desired color.
3 Reserve it out of the refrigerator if we are going to use it, otherwise put it
in the refrigerator.

WE START WITH THE COOKIE CAKE

How to prepare it:
1 We begin by lining a mold with plastic wrap.
2 We prepare the milk with the muscatel. It can be served cold, or
lukewarm, not hot, as the cookies will fall apart.
3 Dip the cookies in the milk for 5 seconds.
4 count to five) and place them in the mold.
5 We put the first layer of pastry cream.
6 Another one of cookies dipped in milk.
7 Then the marmalade you like
8 Another one of cookies dipped in milk.
9 It's our turn for the pastry cream
10 And so on until we finish the mold with cookies and close it with the film
that was left over.
11 You can make it biscuit-cream-biscuit-cracker-jam-biscuit-cream or
mocha-biscuit-jam-biscuit-jam-biscuit-cream-biscuit.
12 We put it in the refrigerator to compact. Better overnight
13 Unmold and remove the film
14 Decorate with mocha as desired.

This recipe is great because you don't have to use the oven and because it is
very easy, and because we let our pot rest, which also deserves a rest
hahaha.

Everyone can give it their own personal touch depending on the filling (other
creams, chocolate, custard, custard, etc.).
282.- RICE WITH VEGETABLES in the GM OLLA model E

Ingredients:
- measures rice (remember 1 measure of rice - 2 measures of rice - 1
measure of rice)
water)
- measures water (if you like it soupy 1 rice - 3 water)
- a small tin of sliced mushrooms
- garlic
- fresh parsley
- salt
- onion
- carrots
- green beans
- peas
- leek the white part
- Italian green bell pepper
- red bell pepper
- zucchini (with or without skin to taste)
- eggplant (with or without skin)
- oil
- 1 measuring cup of crushed natural tomatoes
- pepper
- vegetable stock cube
- saffron
- dye
- lemon

Mode of Preparation:
1 Crush garlic, parsley and salt in a mortar. Reserve.
2 Put the chopped vegetables in the pan with a little oil in the fry menu,
onion, leek, red and green bell pepper, zucchini, eggplant, a little salt and
pepper and poach, when poached add the measuring cup of tomato and stir
well.
Another way to do it if we don't want to be going around in circles is:
GM OLLA model E:
Stew menu - Valve closed - (Tª) 140º - (P) medium - 5 minutes - cook

3 Depressurize, open.
4 Add the rice, fry a little on a griddle/frying pan, so that the rice grains
change color and take on the flavor of the vegetables.
5 Add the water, the saffron, the coloring and the vegetable stock cube.
6 Add the can of drained mushrooms and the reserved garlic and parsley
paste, stir well and close:

GM OLLA model E:
Stew menu - valve closed - (T°) 130º - (P) medium - 8 minutes - cook

7 Depressurize and stir well. Let stand for a few minutes. And ready, plate
and add a little lemon juice to taste.
283 BROCOLI SCRAMBLING in the OLLA GM model E

Ingredients:
- Garlic
- Broccoli (fresh or frozen)
- Egg
- oil

How to prepare it:

1 In the bucket we put 3 measures of the small glass that fits in the pot of
water, a dash of oil and salt. We put the grill, and in the basket
put the broccoli, close and program:

GM E pot
Steam function - Valve closed - (P) Medium - (Tª) 130º - 4 minutes

2 Depressurize, open if you like the broccoli softer put 2 minutes more, and
to taste. Reserve.
3 In the clean pan put a little oil and heat in the fry menu.
4 When it is hot, add the garlic and sauté.
5 Once the garlic is browned, add the cooked broccoli and a little salt. Sauté
it.
6 Add one egg per person and stir until it is well set.
7 Once the scrambled eggs are ready, serve immediately. Warm.

*Presentation suggestion: You can serve it on a plate. To serve, take a ring,

place it on top of the plate and fill it with the scrambled eggs. Then remove
the ring and garnish with white asparagus if you like it in pieces or sprinkle
with parsley and grated cheese.

What a nice dish of healthy and tasty vegetables¡¡¡¡

284.- BICAPA COFFEE FLAN in the OLLA GM model E (Contribution
of Pilusqui De la Terraza)

Ingredients:
- 500 ml. Pascual cream*.
- 1 package of Royal flan of 8 servings
- 500 ml. of freshly brewed coffee
- Liquid candy (it doesn't matter the brand)

Mode of Preparation:
1 In the pan on low heat menu (you can raise or lower the temperature, as
we see) bring the cream to a boil and stir continuously, with a silicone whisk
that does not scratch the pan.
2 Once it reaches boiling point, add the Royal flan packet and stir well so
that no lumps are formed.
3 Let it boil again while stirring and once it is boiling add the coffee.
4 Let it boil again and pour it into the mold.
5 You caramelize the mold, that is, you stain it well with the liquid caramel.
6 Let it cool without moving it from its place. Once cold, put it in the
refrigerator.

*TIPS: It is very important to know that this flan must be made with Pascual
cream (there are those who tried it with other creams and it turned out well,
but...) and Royal flan, otherwise the two layers will not be divided.

Another very, very important tip is not to move the mold until the mixture is
completely cool. Then we can put it in the refrigerator without any problems.

Do it from one day to the next, that's how it looks best. By the way, the time
it takes is minimal, neither time nor work. What more do you want?

285.- CREAM OF PEAS WITH CRUSH OF HAM in the GM OLLA model

E

Ingredients:
- Peas
- Onion
- Leek the white part
- Celery (remove strands) optional if you like it
- Salt
- a pinch of sugar
- Oil
- serrano ham
- 1 measuring cup of water

Mode of preparation:
1 Put a little oil in the frying pan and fry the onion, the chopped leek and
the celery, stir.
2 Add the peas, the pinch of sugar, the salt and cover with water (the water
that we pour is the one that will come out at the end of cooking, we can add
more or less water to taste) Close the pot and program:

GM OLLA model E:
Stew menu - valve closed - (P) medium - (Tª) 140º - 5 minutes - cook

3 Depressurize, open and grind with the turmix in another container so as

not to scratch the bowl.
4 To make the ham crunchy put the ham slices in the middle of two sheets
of kitchen paper, one or two minutes in the microwave (depending on the
power of the microwave) until they are crunchy.
5 Put the cream of peas on the plate and add the crispy ham, and if you
want to garnish it with some mint leaves and listo!!!!!

NOTE: If after mashing the peas we see that it is too thick, it can be blended
by adding a little milk until it is to our liking.
** If you like a very fine puree, you can pass it through a chinois.
** This cream, very fine to the palate, can be eaten hot or cold.
286.- CARROT CREAM in the GM OVEN model E

Ingredients:
- Garlic
- Carrots
- Onion
- Water (just enough to cover the carrots) 1 or 1/2 measuring cup
depending on the amount of carrots.
- Freshly ground black pepper
- Salt
- Toasted croutons, diced ham (optional)

Mode of preparation:
1 In the frying pan put a little oil in the fry menu and let it heat up.
2 Add the garlic and fry without browning too much, this is important
because if not, they will become bitter.
3 Add the water, salt, pepper, onion and chopped carrots.
4 Close and program.

GM OLLA model E
Stew menu - valve closed - (P) medium - (Tª) 140º - 8-10 minutes* - cook ‡‡

‡‡Depending on the thickness of the carrots.

Depressurize, open and pass through the blender until it has a fine texture.
If you like it with cheese or cream, add it when blending.

SUGGESTIONS for presentation:

-Fry bread crumbs (croutons) and place them on top of the cream when
serving.
-Heat the ham cubes in the pan with very little oil and add them to the
cream.
-Cut VERY THIN strips of ham into slices and fry until crispy, put them on
top of the cream to garnish.
GM OLLA model E:
Steam menu - valve closed - (P) Medium - (Tª) 130º - 5 minutes - cooking
4.- Depressurize, open and if you like the cauliflower more cooked, add a
few minutes more, according to taste.
287.- CREAM OF CABBAGE WITH MUSHROOMS AND HAM CENTER
in the GM OLLA Model E

Ingredients:
- cauliflower
- leek
- mushrooms
- serrano ham
- oil
- salt
- pepper
- béchamel sauce
- 3 measuring cups of water

How to prepare it:

1 Wash well and separate the cauliflower into florets.
2 In the bowl put the three measuring cups of water, a dash of oil and salt.
3 Place the rack and the steamer with the cauliflower on top (if you don't
have a steamer, place the florets on top of the rack), close the pot and
program:

10 Sauté the well-drained mushrooms and the ham cut into strips for a few
minutes in a few drops of oil in the pan on the grill menu.
11 Serve the cream in the plates, put in the center a little of the sautéed
sauce and drizzle it all with a drizzle of oil.

The creams can be eaten either hot or cold, now we are interested in hot of
course hahaha

If you like cauliflower try this recipe and is that it is with such a fine flavor
that this vice!!!! And to contrast in flavor and color a sautéed mushrooms

5.- In the pan put a little oil to heat in fry menu and fry the leek previously
washed and chopped, salt.
6.- Add the cooked cauliflower and sauté a little with the leek.
Prepare a bechamel sauce (see recipe nº 288 BECHAMEL in the GM OLLA
model E).
8.- Mix with the sautéed cauliflower and blend it all.
9.- Add salt and pepper.
and ham that is luxury!!!!
288.- BECHAMEL in the GM model E. OLLA:

Ingredients:
- 30 gr. butter
- 3 tablespoons oil
- 3 tbsp. soup tureens flour
- 600 gr. milk
- nutmeg
- black pepper
- salt

How to prepare it:

1 Heat the butter and oil in the pan on the griddle menu.
2 Add the flour and stir well with a whisk or silicone spoon.
3 Add the milk, salt, pepper and nutmeg and blend with the turmix.
4 Stir well until it thickens and forms a light béchamel sauce on the griddle.
And the béchamel sauce is ready
- 89.- HOMEMADE BREAD in the GM OVEN model E
(contributed by Luzmary Gonzalez)

Ingredients:
- 350 gr of warm water
- 1 tablespoon of honey
- 10 gr of instant baker's yeast
- 530-550 gr of strong flour
- 1 tablespoon of olive oil
- 1 teaspoon of salt.

Mode of preparation:
1 To make this recipe we can use the CECOMIXER or another mixer, we can
do it by hand for those who do not have the mixer, it gives a little more work
but it comes out well!!!!
2 Put almost all the flour in the bowl of the mixer, add the salt and mix so
that it all comes together.
3 Heat a little water in the microwave but only lukewarm, not hot, and add
it to the flour.
4 We will put our mixer at speed 2.
5 Then add the honey and the oil without stopping the machine and finally
add the dry yeast and keep it running until the dough almost comes away
from the edges.
6 It should be a little sticky so that the bread is not dry, but not too sticky,
we lower the dough that remains on the walls of the bowl with a silicone
tongue and cover the bowl and let it rise until it doubles in volume.
7 When it has risen, sprinkle the work surface with a little flour and knead a
little to remove the air and shape it into a loaf.

8 We grease our bowl of the pot and put inside the dough we make some
cuts, close the lid and leave it inside for about 30 minutes to rise.

9 We program:

GM OLLA model E:
Oven menu - valve open - (Tª)160º - 45 minutes - cook

10Once the menu is finished, we put the oven head to brown on top.

OVEN HEAD: (Tª) 165º - 5 minutes

And ready a fantastic loaf of homemade bread!!!!! Enjoy!!!

290 PAVO ESTOFADO IN VEGETABLE SAUCE in the GM OLLA model
E

Ingredients:
- turkey chunks
-sal
-pepper
-onion
-under
- leek the white part
-green bell pepper
-red bell pepper
-carrots
- 1 measuring cup of crushed natural tomatoes
- oil
- 1 measuring cup of white wine
- 1 bay leaf
-chopped parsley
- 1 teaspoon sweet paprika
- 1 and 1/2 measuring cups water

How to prepare it:

1 - Season the turkey pieces with salt and pepper. Reserve.
2 - Heat a little oil in the pan, in frying function.
3 Chop the vegetables onion, garlic, leek, red and green bell pepper and
carrot in slices, add to the bowl with the tomato, close, program:

GM OLLA model E:
Stew menu - valve closed - (P) medium - (Tª) 140º - 4 minutes - cook

4 Depressurize, open, add the turkey, white wine, bay leaf, chopped
parsley, paprika, bring to a boil uncovered, to evaporate the alcohol in
grill/fry function.
5 Add the water, 1 teaspoon salt and pepper, cover and program:

GM OLLA model E:
Stew menu - valve closed - (P) medium - (Tª) 140º - 30 minutes - cook

6 Depressurize, open, you can grind the sauce with the turmix or cecomix,
and so they do not know that they are vegetables, and you will see how well
they take it all @ s !!!!
291.- TORRIJAS LIGHT in the OLLA GM model E

Ingredients:
- 1 loaf of torrijas bread
- 500gr of skimmed milk
- 15gr powdered sweetener
- 1 cinnamon stick
- 1 lemon peel without any white
- 3 egg whites
- cling film to wrap the torrijas
- powdered sweetener and cinnamon for dusting
- painting oil (brushing)
- 3 measures of water measuring cup

Mode of Preparation:
1 Put the milk, sweetener, cinnamon stick and lemon peel in the bowl, and
program

GM OLLA model E:
Stew menu - valve closed - 4 minutes - cook

2 When finished, manually depressurize and strain the milk.

3 Cut the bread into slices of approximately 2 cm.
4 Place in a large container where the slices can be picked up.
5 Pour the milk from the pot onto the slices and let stand for a few minutes.
6 minutes (until they are well soaked).
7 Beat the egg whites
8 Take a slice and coat it with the egg whites, turn over and over.
9 Cut a square of cling film and brush a little oil on it.
10Take the slice and put it in cling film, close tightly to prevent steam from
entering (if you have a sealer, it is better).
11 Put them in the steamer, do not pile up too much, it is preferable to
make several batches.
12 Put the three measuring cups of water in the bowl, place the rack and
insert the steamer, close and program the steamer.

GM OLLA model E
Steam menu - valve closed - 10 minutes

13 Depressurize, open, take out and remove the cling film from the torrijas.
14 Sprinkle both sides with sweetener and cinnamon to taste.
15 In another pan or in the same clean one, put parchment paper on the
bottom and place the torrijas and program:

GM OLLA model E:
Oven menu - (Tª) 140º - 5 minutes

OVEN HEAD: (Tª) 175º - 5 minutes

16 Remove and let cool slightly, they are ready to eat and enjoy them if you
let !!!!!!!!
292.- CHOCOLATE TOWNS in the GM OVEN model E

Ingredients:
-Bread without crust.
-Milk.
-Cocoa.
-Sugar.
-Egg.
-Sunflower oil

Mode of Preparation:
1 Cut the bread slices in half.
2 In a bowl put the milk, 2 spoons of cocoa and sugar, dip the bread slices
in the milk and soak them well.
3 Heat sunflower oil in the frying pan, in the fry menu.
4 Dip the slices soaked in the milk into the beaten egg.
5 Fry them and they are ready!!!!!!.

PRESENTATION SUGGESTION: To serve them we can put them on the plate

with a scoop of ice cream and a little jam of your choice.
They will fly for sure
293.- COFFEE TOWNS in the GM OLLA model E

Ingredients:
- 1 loaf of torrijas bread or stale bread from the day before
- 1/2 liter of milk
- 2 eggs
- 1 cup of strong coffee
-sugar to taste
-cinnamon sticks
-frying oil

How to prepare it:

1 To aromatize the milk, put it with the cinnamon stick in the pan in the
stew menu.
2 As soon as it boils, cancel and let it infuse until it is almost cold.
3 Cut the bread into slices two fingers thick.
4 Put the bread in a bowl and pour the milk over each slice until they are
well soaked.
5 We do the same with the coffee.
6 Put oil in the frying pan on the frying menu and let it heat up.
7 Take the slices of bread and, being very careful not to break them, dip
them in the beaten egg and place them in the bowl.
8 Fry on both sides until golden brown.
9 Let the oil drain a little on paper towels.
10 Serve sprinkled with plenty of sugar.
And lists!!!! get ready for the approaching Easter week!!!!
294 COCOCONUT BALLS (without pot)

Ingredients:
295 0 grams of dates (optional if you like them)
296 30 grams of almonds
297 grams of fresh coconut 20 grams of shredded coconut or
298 grams grated coconut 1 teaspoon vanilla extract 1 tablespoon coconut
water or water
299 tablespoons of honey

How to prepare it:

1 You can use fresh coconut to make the recipe but if you can't find it or if
you prefer not to complicate your life you can use shredded coconut to make
the coconut balls. In addition, by using the coconut in its natural state, we
have been able to take advantage of the water inside to make the balls and
it gives it even more coconut flavor, although you can add water or vanilla
extract without any problem.
2 You can also substitute the almonds for another nut that you like better.
3 .- . In a blender or food processor add all the ingredients (except the 20
grams of grated coconut) and blend until a homogeneous mixture is
obtained.
4 To make it easier to handle the dough and so that it does not stick to
your hands, I recommend that you put the mixture in the freezer for 20
minutes.
5 We make the balls with our hands. Again, it is best to put them in the
freezer for another 20 minutes to make them easier to handle.
6 Dredge the balls in coconut in the 20 grams of grated coconut that we
have reserved and they are ready.
295.- FRESH PASTA WITH CABBAGE AND PANCETA in the GM OLLA
model E

Ingredients:
-plates of fresh pasta for lasagna
-zucchini
-under
-Parmesan cheese
-bacon
-basil
-Olive oil
-Sal
-Pepper

Mode of Preparation:
1 . Cut the zucchini with a mandolin or a vegetable peeler, add a little salt
and let stand in a colander for about 30 minutes.
2 . Place the bacon in the pan on the frying menu until it releases all the fat
and becomes crispy. Reserve.
3 . Cut the pasta into irregular pieces to taste - you can make thick,
irregular pieces, triangles, strips or any cut that gives it a homemade look.
4 Pour hot water in the bowl according to the quantity of pasta pieces (400
gr of pasta pieces - 1 liter of hot water), 2 teaspoons of salt, a dash of oil,
stir well, close and program:

GM OLLA model E:
Stew menu - Valve closed - (Tª) 130º - (P) Medium - 4 minutes - cook

5 Depressurize, open and drain the dough.

6 Cut the garlic into slices. Brown it in the pan with a little oil in the fry
menu.
7 Sauté the zucchini with the garlic. Correct salt.
8 Add the drained pasta and the chopped bacon, stir and sauté for a few
minutes.

9 Serve with cheese and basil on top, more pepper if desired.

And ready a different pasta dish!!!!
296.- GARBANZOS SALAD in the GM OLLA model E

Ingredients:
- 1 jar of cooked chickpeas.
- 1 egg.
- 1 can of tuna.
- 1/2 green bell pepper.
- 1/2 onion.
- 2 tomatoes.
- Olives (black or green olives to taste)
- Salt
- pepper
- oil
- 4 measuring cups of water

Mode of preparation:
1 Put the grid in the bottom of the pan, water and salt, place the eggs on
the grid, close and program:

GM OLLA model E:
Steam menu - valve closed - (Tª) 130º - (P) medium - 1 minute - cook

2 Allow ONLY THE STEAM TO DEPRESSURIZE,

3 In a bowl put the bell pepper, the onion and the tomatoes all cut.
4 Add the chickpeas. Crumble the tuna and add to the bowl.

5 Season with salt and pepper and add a good splash of oil. Mix everything
well.
6 Finally garnish with the egg and olives.
And ready, bon appetit friends @ !!!! )
297.- BELLY FILLED PEANUTS AND APPLE in the GM OVEN Model E

Ingredients:
-A sheet of puff pastry.
- A blood sausage from Burgos.
- One apple.
- Cinnamon.
- One egg.

How to prepare it:

1 Stretch the puff pastry dough on the parchment paper making two circles
the size of the bowl and prick it with a fork.
2 Cut the apple into thin slices and place on one of the puff pastry circles.
3 Sprinkle with a little cinnamon.
4 Cut the blood sausage into slices and put it on top.
5 Put the other puff pastry circle on top, close it by making a border, prick it
with a fork and brush it with the beaten egg.
6 Put in the pan with the parchment paper on the bottom, and program:

GM OLLA model E:
Oven menu - valve open - (Tª) 160º - 15 minutes

OVEN HEAD: (Tª) 175º - 15 minutes

Making sure the puff pastry is golden brown to our liking, and ready!!!!
298 FRICO (potato and cheese) WITH CHORIZO in the OLLA (a
kind of cold meats)
GM Model E

Ingredients:
- potatoes.
- Parmesan cheese (or other to taste)
- onion
- Oil
- Salt
- pepper
- chorizo

How to prepare it:

1 In the pan with a little oil in fry menu put the finely chopped onion and
fry.
2 When it is transparent, add the potatoes cut into very thin slices, stir,
close and program:

GM OLLA model E:
Fry menu - valve open - (Tª) 130º - 4 minutes - cook

3 Open and leave for another couple of minutes if we want them more
golden brown, stirring.
4 When the potato is almost done to our taste, add the thinly sliced chorizo
and fry.
5 When the chorizo is done, add the grated or diced Parmesan cheese.
6 Season with salt and pepper, taking into account that the cheese is
already salted.
7 . We put the oven head to gratinate on top

OVEN HEAD: (Tª) 175º - 10 minutes

And ready a typical Italian dish with chorizo, the frico is a kind of omelet, but
without eggs, you can combine it with whatever you like, vegetables, blood
sausage, ham, bacon, etc............................
299 PIZZA DE HOJALDRE on the GM OVEN model E

Ingredients:
- 1 sheet of puff pastry.
- Fried tomato.
- Turkey sausage.
- Soft, cured cheese....... to taste
- Chorizo.
- Quail eggs.
- Oregano

How to prepare it:

1 In the pan put parchment paper and on top the puff pastry cut in a circle
leaving a border, prick with a fork.
2 Put the fried tomato on the puff pastry.
3 Add the turkey and cheese slices and sprinkle with the oregano.
4 Close and program:

GM OLLA model E:
Oven menu - valve open - (Tª) 140º - 10 minutes - cook

5 Open and add the quail eggs.

6 We put the oven head

OVEN HEAD: (Tª) 175º - 5 minutes

300.- CHAMPIÑONES CON CEBOLLA AL VINO in the OLLA GM model
E

Ingredients:
- 1 tray of mushrooms.
- 1 onion.
- Olive oil.
- Salt
- pepper.
- Half a measuring cup of white wine.
- 1 dash of brandy.
- 1 teaspoon of paprika.
- Parsley.

Mode of preparation:
1 Heat a little oil in the frying pan in the frying menu.
2 Cut the onion into julienne strips and fry it.
3 When the onion is browned, add the mushrooms and continue frying.
4 Season with salt and pepper and add the paprika. Stir well.
5 Add half a glass of white wine and a dash of brandy. Allow to reduce to
evaporate the alcohol.

And ready!!!! Chop the parsley and sprinkle it on top of the mushrooms.
Bon appetit friends@s!!!!! A healthy, tasty and quick vegetable dish.
301.- COCONUT FLAN in the GM OLLA model E

Ingredients:
- 4 eggs
- 1 pinch of salt
- 500 gr. of whole milk
- 25 gr. of grated coconut
- 150 gr. sugar
- liquid caramel

How to prepare it:

1 Pour the caramel in the bottom of the pan, we can move it a little so that
it sticks to the walls.
2 Put water in the pan, the grid and the flan pan on top, the water should
cover half of the flan pan.
3 . Beat the eggs with the salt, sugar and coconut with a whisk.
4 When it is all integrated, add the milk at room temperature and mix. The
texture of the flan should be fine and uniform.
5 Pour the mixture into the flan pan, cover it with the lid if it has a flan pan
or with albal paper. Close the pot and program:

GM OLLA model E:
Stew menu - valve closed - (Tª) 110º -(P) medium - 8 minutes - cook

6 Let it depressurize by itself, so that it is finished.

7 Allow to cool and place in the refrigerator for a few hours before
unmolding.
And that's it!!! a delicious coconut-flavored flan

302 CHEESE AND BREAD CAKE in a GM Model E PAN (contribution

of Luzmary Gonzalez)

Ingredients:
- 4 eggs
- 170 gr sugar
- 500 gr quark cheese
- 2 natural yogurts
- 4 slices of sliced bread
- 1 sachet of baking powder
- pinch of salt
- 3 sheets of neutral gelatin or an envelope of neutral gelatin - 200 gr of
raspberry jam.

How to prepare it:

1 Put all the ingredients in a blender and blend until smooth.
2 Grease the pan of the pot and put a circle of baking paper in the bottom,
pour the mixture. Close and program:

GM OLLA model E:
Oven menu - valve open - (Tª) 110º - 60 minutes.

3 Once the time is up we cancel the menu and without opening the lid we
leave it inside for half an hour to make the hole in the middle.
4 Then open the lid and with a silicone spatula separate from the walls and
let it cool in the bowl.

5 6.- Put the sachet of neutral gelatin in a glass with 2 tablespoons of

water, mix and add it to the jam, not too hot, pour it in the center of the
cake, let it warm up and keep it in the refrigerator.

303 ORANGE FLAN in the GM OLLA model E

Ingredients:
- 4 eggs
- 1 glass of orange juice
- 1 glass of sugar
- The glasses are made of water

How to prepare it:

1 Make a glass of orange juice, it can also be done with tangerines.
Reserve.
2 Beat the eggs with the sugar until white in the turmix or cecomix.
3 We add the orange juice (we strain it before so that there is no pulp left)
or if you like it with pulp then without straining and we mix it all well.
4 Caramelize a mold.
5 In the pan we put water, the grid and on top the caramelized mold with
the mixture, cover the mold with a lid if it has one or with albal paper.
6 The water that reaches the middle of the mold. Close and program:

GM OLLA model E:
Stew menu - valve closed - (Tª) 110º - (P) medium - 8 minutes - cook

7 Let it depressurize by itself, so that it is finished.

8 Allow to cool and place in the refrigerator for a few hours before
unmolding.

A rich fruit flan with lots of vitamins

304.- ROLLERS WITH STRAWBERRIES, CREAM CHEESE AND

CHOCOLATE in the GM OLLA Model E

Ingredients:

- slices of sliced bread

- 1 egg
- A little milk
-White sugar
-Ground cinnamon
-Philadelphia type cream cheese
-Fresas
-Chocolate cream such as Nocilla or Nutella
-Olive oil

Mode of Preparation:
1 Place the slices of sliced bread on the counter, stretch them out and
flatten them a little with a rolling pin. If they have edges, remove them.
Make two types of rolls. On one side, put on the corner of each slice of
bread, a little cream cheese, and the strawberries, and on the others, a little
chocolate cream and the strawberries.
2 Roll up each of the rolls.
3 Dip them first in milk, then in egg, then in a plate, put sugar and
cinnamon and roll them.
4 Prepare a little oil in the pan and fry the rolls in the fry menu until golden
brown.
5 Put them on absorbent paper to remove the excess oil, and eat them very
hot. You will see that both the chocolate and cream cheese are melted and
delicious.

*If you prefer, you can also make them in the oven menu, just place baking
paper in the pan and let them brown with the oven head at (Tª) 175º
degrees for 810 minutes.

They are delicious!!!!!

305 COOKING VEGETABLES in the GM OVEN model E

Ingredients:
- cauliflower
- potato
- beans
- onion
- salt
- oil
-water
- stock cube

How to prepare it:

- Put the washed and chopped vegetables in the bowl.
- We put water in half of the vegetables.
- Add a dash of oil, salt and the stock cube.
- Close and program

GM OLLA model E:
Stew menu - valve closed - (P) medium - (Tª) 140º - 8 minutes - cook

- Depressurize, open and plate the tasty and healthy vegetables.

We can eat it with a little bit of broth, or drained and seasoned with oil, salt,
mayonnaise....................... to taste
- 06.- SQUID WITH VEGETABLE GARNISH in the GM OLLA model E

Ingredients:

- Mackerel, it can be made with any fish you like.

- Onion
- leek
- Diced potatoes
- Fresh parsley
- 1 small glass of white wine
- Sweet paprika
- Garlic
- Peas (or the vegetable of your choice)
- artichokes (carrots, whatever you like or have at the moment)
- Oil
- Salt or half a fish cube dissolved in 40 ml of water (glass measure)

How to prepare it:

1 We put oil in the pan, and with the pot open, without covering, we sauté
the chopped vegetables, in fry menu, stirring.
2 Add the mackerel, paprika, fresh parsley and a small glass of white wine
or whatever you think is necessary depending on the quantity, you can also
add a small amount of water with half a fish stock cube.
3 Close the cooker and program:

GM OLLA model E:
Stew menu - valve closed - (Tª) 120º - (P) medium - 5 minutes - cook

4 Depressurize, open and if we want to reduce the broth in case we have

overdone it, put a few minutes uncovered in the oven or stew menu.
And ready a delicious mackerel with vegetables, healthy and tasty.

307.- POTATO SCRAMBLER in the GM OLLA model E

Ingredients:
- Potatoes
- Chorizo cubes (or picadillo)
- Eggs

Mode of preparation:
1 Peel the potatoes, cut them into small cubes.
2 Put the oil in the pan, add the potato, close the pan and program

GM OLLA model E:
Fry menu - valve open - 4 minutes - cook

3 Open, stir, add the chorizo slices and leave it all together for a few
minutes.
4 Add the eggs and stir to mix everything well.
And ready, a simple and delicious dish.
308.- SPAGING WITH BERBERTS on the GM OLLA model E

Ingredients:
- spaghetti
- tomato sauce
- can of cockles (or pickled mussels)
- water
- salt

How to prepare it:

1 Put three to four spoonfuls of fried tomato per person in the bowl.
2 We add the spaghetti and a can of boiled beans WITH its broth
*important.
3 Cover the pasta with water without letting it float, stir, close and program:

GM OLLA model E:
Stew menu - valve closed - (P) medium) - (Tª) 130º - 8 minutes

4 Depressurize, open, remove and ready.

A very simple but delicious, easy and quick recipe.

309 EGGplant LASAÑA WITH CHEESE in the GM OLLA model E

Ingredients:
- eggplants
- garlic
- onion
- tomato
- two tablespoons of olive oil
- cured cheese, fresh cheese, parmesan cheese the one you like
- grated cheese
- salt
- nutmeg
- 4 measuring cups of water

How to prepare it:

1 In the bowl put 4 measuring cups of water, salt and a little bit of oil.
2 Place the rack and the steamer with the eggplant slices on top, close and
program:

GM OLLA model E:
Steam menu - valve closed - (Tª) 120º - (P) medium - 4 minutes - cook

3 Depressurize, open, check that they are al dente, if not put another
couple of minutes more.
4 Reserve the eggplants on paper towels.
5 Fry the garlic, onion and tomatoes in the pan with a teaspoon of oil in the
fry menu.

6 We prepare in a plate the alternating layers of eggplant, cheese and

tomato sauté.
7 Sprinkle with grated cheese and nutmeg.
8 place in the cuvette and program:

GM OLLA model E:
Oven menu - valve open - (Tª) 120º - 10 minutes

OVEN HEAD: (Tª) 175º - 10 minutes

Until the surface is golden brown.

And ready a delicious vegetable lasagna, you can eat it hot or cold, it's
delicious!!!!
310.- MUSSELS IN SAUCE in the GM OLLA model E

Ingredients:
- mussels
- Onion
- Bread crumbs
- Sweet paprika (and optional spicy if you like it)
- 1/2 measuring cup of white wine
- Oil
- 1 measuring cup of water
- laurel

Mode of preparation:
1 Clean the mussel shells well, removing the beards and any incrustations
they may have on the shell.
2 Put 1 measuring cup of water in the bowl, place the grid, put the mussels
and bay leaf, close and program:

GM OLLA model E:
Stew menu - valve closed - (T°) 130º - (P) medium - 3 minutes - cook

3 Depressurize, open, and reserve the mussels on one side and the cooking
water (for the sauce) on the other.
4 Fry the finely chopped onion in the frying pan with a little oil in the frying
menu. When it is transparent add a tablespoon of bread crumbs, a small
spoonful of sweet paprika (and if you want half a spoonful of hot paprika).

5 Stir to mix well, but be careful not to burn the paprika, because it would
give a bitter touch to the sauce.
6 Add the water from cooking the mussels and the 1/2 measuring cup of
white wine, and let the sauce thicken.

7 Check the salt, and correct if necessary, although the salt provided by the
water from the mussels is sometimes enough.
8 Place the mussels in the serving dish (discarding one of the shells) and
pour the sauce over them.

How rich!!!!
311.- STUFFED EGGS in the GM OVEN model E

Ingredients:
- 12 boiled eggs
- 2 cans of tuna.
- 4 tablespoons of mayonnaise.
- Shredded crab sticks.
- Green or black olives to taste
- 4 measuring cups of water
- salt

How to prepare it:

1 Put the water and salt in the bowl of the OLLA GM, the grid and on top of
it.
fresh eggs. Close and program:

GM POT
Steam menu - valve closed - (Tª) 130º - (P) Medium - 1 minute - cook

2 Let it depressurize by itself and the hard-boiled eggs are ready.

3 Cut the eggs in half and separate the yolk from the white.
4 Melt the yolks and add the drained tuna and mayonnaise.
5 Mix everything together and fill each egg half.
6 Sprinkle with the chopped sticks and put an olive on top.
7 Put in the refrigerator for a while.
Bon appetit friends@s!!!!!
312 CAMEMBERT CHEESE REBOASTED in the GM OVEN model E

Ingredients:
- 1 wheel of camembert or 8 portions.
- Flour.
- 1 egg.
- Bread crumbs.
- Jam (in this case raspberry jam, you can add it to your liking)
- oil

Mode of preparation:
1 Cut the cheese into portions.
2 Dip it in flour, then in the beaten egg and finally in the breadcrumbs.
3 In the pan put a little oil in the fry menu and fry lightly.
4 Serve with jam.
It's delicious!!! try it if you like cheese
313.- PORK TENDER LOIN WITH CHEESE SAUCE in the GM OLLA
model E

Ingredients:
- 1 piece of pork tenderloin.
- 200 ml. of liquid cream.
- 2 tablespoons of Philadelphia cheese.
- a handful of walnuts (to each person's taste)
-oregano
-sal
-pepper.

Mode of Preparation:
1 Cut the sirloin into medallions and season with salt and pepper.
2 Add a little butter in the frying pan and mark the medallions in it. Remove
and set aside.
3 Cancel fry menu and select simmer menu.
4 In the same bowl, without washing it, add the cream, the 2 tablespoons
of Philadelphia and stir until the cheese dissolves.
5 Add the sirloin steak, walnuts and simmer for a few minutes until the
sauce begins to thicken. Withdraw.
6 Plate the sirloin and garnish with whole walnuts and oregano.

As you can see a super simple and very tasty recipe. Enjoy your meal !!!!:)
314 GRATINATED CABBAGE in the GM OLLA model E

Ingredients:
- cauliflower
- 1 tablespoon oil
- 125 ml of liquid cream
- 200 gr of grated cheese
-Sal
-Black pepper
- 3 water measuring cups

Mode of Preparation:
1 Wash well and separate the cauliflower into florets.
2 In the bowl put the three measuring cups of water, a dash of oil and salt.
3 Place the rack and the steamer with the cauliflower on top (if you don't
have a steamer, place the florets on top of the rack), close the pot and
program:

GM OLLA model E:
Steam menu - valve closed - (P) Medium - (Tª) 130º - 5 minutes - cook

4 Depressurize, open, remove the cauliflower and discard the water, dry the
pan, or if you have another pan put the cauliflower in the bottom.
5 Top with cream, grated cheese for gratin, salt and pepper.
6 Put the furnace head

OVEN HEAD: (Tª) 175º - 10 minutes

Until the cheese is melted and everything is well gratinized, to your liking.

It's delicious!
315.- ALMOND FLAN in the OLLA GM model E (contribution of Delia
Gil González)

Ingredients:
- 1/2 liter of milk
- 4 eggs
- 12 Maria type cookies
- 100 grs. of toasted almonds (or walnuts, hazelnuts...)
- 160 grs. sugar
- Lemon zest
- Liquid caramel
- Crocanti, to garnish (optional)
- 8 water measuring cups

How to do it:
1. Crush the almonds and cookies and set aside.
2. Beat the eggs with the sugar in the mixer. Add the almonds, crushed
cookies, lemon zest and milk and continue beating.
3. Caramelize the flan pan, pour the mixture, cover with its lid.
4. Place the steam rack at the bottom of the pan, add the water, insert the
flan pan, close the pan and program:

GM OLLA model E:
Stew menu - Valve closed - (Tº) 110º - (P) medium - 8 minutes - Cooking

5. Let it depressurize on its own, so that it is finished.

6. Allow to cool and place in the refrigerator for a few hours before
unmolding.
7. Garnish with the crocanti.
316.- OMELETTE STUFFED WITH FRIED TOMATO, CHEESE AND
HAM in the GM Model E OVEN
(contributed by Luzmary Gonzalez)

Ingredients:
- 500 gr of peeled and cut potatoes
- 7 eggs M
- homemade fried tomato
- cheese and ham slices
- 1/2 measuring cup of oil
- salt

How to prepare it:

1 Add 1/2 measuring cup of oil to the pan, add the potato cut for omelette
and salt, stir. Close the pot and program:

GM OLLA model E
Stew menu - valve closed - (P) medium - (Tª) 160º - 8 minutes - cook

2 Depressurize and leave for a few minutes in the frying menu with the lid
open so that the potatoes look like they are coming out of the pan.
3 Once the potatoes are fried, drain the oil well and set aside.
4 Grease the pan well and place a ring of parchment paper the size of the
bottom of the pan.
5 Mix the potatoes with the beaten eggs with a pinch of salt and black
pepper.
6 Pour half of the mixture into the bowl, add fried tomato, cheese and ham,
the quantities you want and cover with the rest of the potatoes and egg.
7 Close and program:

GM OLLA model E:
Oven menu - (Tª) 140º - 40-50 minutes depending on how well done you
like it.
If you want to give it a golden color on top, put the oven head for about 10
minutes at (Tª) 175º. If you don't have it when you turn it over, you can't
see the whiter side.
317.- SALAD OF ARTICHOKE AND SALMON in the GM OLLA model E

Ingredients:
- canned or frozen baby artichokes
- smoked salmon§§
- fresh cheese
- Chives or spring onions
- Salt
- pepper
- Oil
- White wine or apple cider vinegar
- 1 tablespoon of mayonnaise
- 1 tablespoon cream cheese or plain unsweetened yogurt
- Some fresh herbs to your liking, chopped coriander, parsley or dill

How to prepare it:

1 If the artichokes are canned we will only have to rinse them well so that
they lose the flavor of the preserve and let them drain.
2 If they are frozen or fresh, put the artichokes in the bowl.
3 Cover with water, add a dash of oil and salt, close and program

GM OLLA model E
Stew menu - valve closed - (P) medium - (Tª) 120º - 6-8 minutes* - cook

6 Prepare a vinaigrette with oil, vinegar, mayonnaise, cheese or yogurt, salt

and pepper until it has the consistency of a fairly clear mayonnaise, dress
the salad carefully because artichokes are delicate and can crumble.
7 Let cool in the refrigerator and serve sprinkled with chopped dill, parsley
or cilantro.

§§Depending on the size of the artichoke, you can also make them with the
steam menu.
Depressurize, allow to cool and drain well and once cool, cut them in half.
You can also leave them whole if you want, but when cut they absorb the
dressing better.
5.-Cut the salmon and the fresh cheese into strips or cubes, chop the onion
or chives finely and put everything over the artichokes, mixing well.
Advice and comments
8 You can substitute the salmon for diced cooked ham or turkey.
318.- CHICKEN BROCHET WITH LEMON in the GM OLLA model E

Ingredients:
9 chicken breasts cut into squares
10 quartered sliced lemons
11 2 tablespoons of fajita seasoning - oil

Mode of Preparation:
1 Place the chicken squares in a bowl, and squeeze 2 lemons over the
chicken. Then add the fajita seasoning.
2 Stir everything until the chicken is well coated with all the flavor.
3 Once you have it, take a skewer stick that fits in the bowl and alternate
pieces of chicken with lemon quarters.
4 Put two tablespoons of oil in the pan and place each of the skewers on
the grill menu, and let them cook well on both sides.

Serve them hot, they are delicious and full of flavor. For those quick dinners
when we don't know what to prepare. I don't know if it has ever happened
to you, that many times when I prepare fajitas at home, I have some
leftover seasoning for the fajitas and I never know what to do with it. Don't
throw it away, save it because it can be used for dishes like this one.
319.- BROCOLI WITH CHEESE AND NUTS SAUCE in the GM OLLA
model E

Ingredients:
- broccoli
- 4 small cheeses in portions Caserío type
- 50 gr of Roquefort or any other strong cheese (grated Parmesan for
example) or to your taste if you don't like it so strong.
- 200 ml of liquid cream or evaporated milk
- Salt
- pepper
- 1 handful of peeled and chopped walnuts
- 3 water measuring cups

How to prepare it:

1 Discard the broccoli stems, separate into florets and steam them in a
steamer.
2 In the basin we put the grid, 3 small measuring cups of water and
1 cta. salt and broccoli florets on top, close and program:

GM OLLA model E:
Steam menu - valve closed - (P) medium - (Tª) 130º - 6 minutes - cook

3 Depressurize, remove and place on a plate and set aside.

4 Melt the cheeses with the cream for 40 sec. in the microwave. Mix well
and season with salt and pepper if necessary (Roquefort is very salty).

5 If you want it hot, pour the sauce over the freshly cooked broccoli and
serve topped with the walnuts.
6 You can also let the broccoli cool and serve as a salad topping with the
sauce when serving.
Yummy vegetables!!!! Bon appetit!!!!
320.- FRIED EARRINGS WITH HONEY in the GM OVEN Model E

Ingredients:
- good size eggplant
- Flour
- Oil
- Honey

Mode of Preparation:
1 Cut the eggplants into small sticks, as if they were big french fries.
2 We put them in a colander sprinkling salt on top for half an hour to
release as much liquid as possible.
3 We dry them very well with kitchen paper.
4 Dredge them in flour.
5 In the pan put oil in the fry menu and fry until golden brown.
6 Remove and drain on paper towels to release excess fat.
7 Serve immediately before they lose their crispiness and drizzle with a
trickle of honey.

A delicious taste and another way to eat vegetables.

321 MINUTE CHICKEN in the GM OVEN Model E

Ingredients:
- One chicken, cut into pieces
- 1 sachet of cream of mushroom or onion cream, to taste
- 1 bottle of beer
- oil
- parsley

How to prepare it:

1 In the pan put oil in the fry menu and brown the chicken.
2 We pass through the blender the envelope of soup with the beer so that
there are no lumps.
3 Add it to the pan with the chicken. If we have a lot of chicken put a little
water (not much will come out as sauce what we put) Close and program.

GM OLLA model E:
Stew menu - valve closed - (Tª) 110º - (P) medium - 8 minutes - cook

4 Depressurize, open, stir, add chopped parsley and serve.

322.- COGOLLOS CON GULAS AL AJILLO in the GM OLLA model E

Ingredients:
- small package of gulas
- tender lettuce heads
- garlic cloves
- Salt
- oil
- vinegar

How to prepare it:

1 Fillet the garlic and brown in the pan with a little oil in the fry menu.
2 When it starts to brown add the gulas and sauté for a couple of minutes.
3 Wash the buds well and cut them in 3 parts lengthwise, so that they are
flat.
4 Place them in a tray and dress them with salt, vinegar and oil.
5 Cover with the gulas and serve immediately.
- We can decorate it as we like with smoked salmon, cherry tomatoes, etc.

A delicious salad, different and delicious

323.- BIZCOCHO GENOVÉS without oil in the OLLA GM model E
(Contribution of Serafín Garrido Martín)

Ingredients:
- 4 eggs
- 100 gr sugar
- 100 gr flour
- 1 tablespoon of baking soda (or Royal baking powder)

How to prepare it:

1 Beat the eggs with the sugar for a few minutes with electric beaters or a
food processor or a good whisk.
2 Mix by hand (not with an electric mixer) the flour, which we will pour by
sifting it (we put it in a sieve and stir it so that it falls in the form of rain on
top of the eggs and sugar).
3 The baking soda can be mixed with the flour.

4 This we put it in our GM pot that we will have previously floured so that it
does not stick or with baking paper. Close and program:

GM OLLA model E:
Oven menu - valve open - (Tª)140º - 35 minutes

Enjoy the whole world!!!!

324.- CAKE FOR CAKES in the GM OVEN model E

Ingredients:
- 2 eggs
- 50 gr. flour
- 1/2 teaspoon Royal baking powder
- 50 gr. sugar
- pinch of salt
- 1 teaspoon vanilla
- If you make the cocoa one, add 20 gr. of cocoa.

Mode of Preparation:
1- Beat the eggs with the sugar and a pinch of salt until doubled in volume.
2.- Add the vanilla.
3- Sift the flour with the baking powder (if you make it with cocoa, add it
here).
4- Mix until there are no lumps.
5- Grease the pan, pour the mixture, close and program

GM OLLA model E:
Oven menu - valve open - (Tª) 130º - 15 minutes - cook

OVEN HEAD (Tª) 175º - 8-10 minutes

6- - Allow to cool slightly by removing the pan and unmold. It can be used
as a base for cakes, with a filling it looks fantastic!
325- - CHICKEN IN BRUSH in the GM OVEN model E

Ingredients:
- Chicken, wings, drumsticks
- Oil
- 10-12 black peppercorns
- garlic
- carrots
- laurel
- 2 measuring cups of white wine
- 1 measuring cup of vinegar
- Salt

How to prepare it:

1 Season and brown the chicken with a little oil in the frying pan in the fry
menu.
2 Add the peeled and whole garlic cloves, bay leaves, peppercorns and
sliced carrots. Fry everything together for a couple of minutes.
3 Add the wine and vinegar and when it boils again cancel the frying menu,
close and program:

GM OLLA model E:
Stew menu - valve closed - (P) medium - (Tª) 120º - 10 minutes

4 Depressurize, open, stir and if we want less broth leave it a few minutes
with the lid open in stew menu to evaporate a little to our liking.

This is one of those recipes that is worth making in quantity, since the
marinade allows to preserve food in the refrigerator for several days and
also to freeze it for several months. The marinade can be eaten either hot or
cold, and can be used for meat, poultry and fish.
- 26.- BROWN LENTEJAS in GM OLLA model E

Ingredients:
- 2 measuring cups of lentils (not soaked)
- 9 cups of water (the amount of water that we have to put, for when you
make more or less lentils, is... the same amount in cups of water than lentils
and 7 cups more, if we put a cup of lentils 8 cups of water, if we put 3 cups
of lentils 10 cups of water).
- carrots
- onion
-Green beans
-chopped or grated tomatoes
- bay leaf
- chopped red potatoes
- Ham, chorizo, hoof, ear, ribs, chicken, etc.............(each to taste)
-oil
-Sal
-under

Mode of Preparation:
1 Rinse the lentils with water in a colander.
2 Put everything in the bowl, close the pot and program:

GM OLLA model E:
Turbo menu - valve closed - (Tª) 130º - (P)High - 20 min.

3 Depressurize and ready to eat.

- This time I have done it all raw, but you can make a refried before
poaching the onion and sautéing the tomato, let's each one as normally have
the habit of making them.

327.- LENTEJAS CON ARROZ in the GM OLLA model E

Ingredients:
- 3 measures of a glass of unsoaked lentils, washed only
- chopped onion
- crushed tomato
- carrots
- laurel
- 8 measures of water (always the same amount as lentils plus 5)
- 1 rice
- 2 of water

Mode of preparation:
1 In the frying pan in the fry menu, put a little oil and when it is hot add the
chopped onion and salt.
2 Chop the carrot, add the tomato and also add it. Apart from these three
vegetables you can add the ones you like the most: bell pepper, zucchini,...
We don't have to wait for the sauce to be well done, we just add as we
chop. Cancel the frying menu.
3 We add the lentils, the bay leaf, you can add sweet or spicy paprika
(optional if you like it) a little salt and the eight measures of water, close the
pot and program.

GM OLLA model E:
Turbo menu - valve closed - (Tª) 140º - 10 minutes - cook

4 Depressurize and add the rice, food coloring and the two measures of
water and program.

GM OLLA model E:
Stew menu - (P) Medium - (Tª) 130º - 4 minutes - cook

Depressurize and EAT!!!

328 BARBECUE CHICKEN in the GM OVEN model E

Ingredients:
- 1 kl. Chicken
- 1 chopped onion
- 3 chopped garlic
- 3 teaspoons cornstarch
- 25 ml. Oil
- 2 tablespoons ketchup
- 25 ml. fried tomato
- 1 can of coke
-Sal
- Pinch of thyme
- Romero

How to prepare it:

1 In the pan put the oil in the fry menu when it is hot, add the onion and
the chopped garlic.
2 When it is poached, add the chicken and fry it until it changes color.
3 Add salt, rosemary, ketchup, fried tomato and thyme. Remove.
4 In a glass put coca cola and dilute the cornstarch, the cornstarch is to
thicken the sauce and gives it a softer flavor.
5 Pour the meat on top, cover with all the coke and program:

GM OLLA model E:
Oven menu - valve open - (Tª) 130º - 20 minutes - cook

OVEN HEAD: (Tª) 175º - 20 minutes

6 Make sure the broth does not run out, lower the temperature and stir,
and if it dries out, add a little water and stir.

7 Place on a platter and serve with sautéed vegetables as garnish, or fried

diced potatoes according to taste. It's delicious!!!!!
329 Stew with shallots and spinach in the GM OLLA model E

Ingredients:
- Pork ribs
- Onion
- Potato
- Spinach or chard
- pumpkin
- Raw almonds
- Some slices of bread
- Chickpeas
- Saffron
- Oil
- salt (according to the quantity to be made)
- Water

Mode of preparation:
1 We put the chickpeas in water the night before.
2 Fry the almonds and a few slices of bread in the pan with a little oil,
transfer to a mortar and pestle (set aside).
3 Put the almonds and bread in the pan with the oil previously used for
frying, everything raw, spinach, onion, diced potatoes, chopped pumpkin,
chickpeas, ribs.
4 We put water that does not cover, because the spinach releases water,
think that the water that we put is the broth that will not evaporate, and to
taste more or less broth.
5 Add the saffron and salt. Close and program:

GM OLLA model E:
Stew menu - valve closed - (Tª) 110º - (P) medium - 10 minutes - cook

6 Depressurize, add the chopped almonds and bread, and boil with the lid
open for a few more minutes, stir and serve.
330 STRAWBERRY, KIWI AND CREAM CHEESE MILLE-FEUILLE
(without pot)

Ingredients:

- 1 kiwi
- 250 gr strawberries
- 200 gr cream cheese
-Glazed sugar
-mint leaves

To macerate the strawberries

10 cl Modena vinegar
2 tablespoons sugar

Mode of Preparation:
1 The first thing we will do is to macerate our strawberries with the vinegar
and sugar to give them more flavor. Cut the strawberries into very small
pieces.
2 Leave a few strawberries to decorate the top of the millefeuille without
macerating, simply cut them into transverse slices.
3 Once we have let them macerate for a couple of hours, we cut the kiwi
into very small cubes so that they also adapt perfectly to the millefeuille.
4 Once the fruit is ready, we only have to decorate our strawberry, kiwi and
cream cheese millefeuille.
5 With a round or square shaped ring, whichever one you have.
6 Once we have the ring placed on the plate, first place the macerated
strawberries, and crush a little with the help of a spoon.

7 Then put a layer of cream cheese and flatten again with the spoon. Now
add the kiwi pieces and crush again. Finish with another layer of cream
cheese.
8 Carefully remove the ring and we will see that we have a very nice round
shape and perfect presentation.
9 Now take the sliced strawberries that we had reserved, and place them on
top.
10 Decorate with some mint leaves, a little powdered sugar, and bathe our
millefeuille with the juice of the macerated strawberries.
A delicious dessert !!!!! And so we let our beloved pot rest a little bit,
hahaha.
331 TONGUA EN SALSA EN LA OLLA GM model E

Ingredients:
- 1 veal tongue
-onion
-carrots
- tomato
- potato
- handful of peas
-parsley
-laurel
-peppercorns
- 1 measuring cup of white wine
-sal

Mode of preparation:
1 In the bowl, add all the ingredients except the peas and cover the tongue
with water, add salt, close and program.

GM OLLA model E:
Steam menu - valve closed - (P)high - (Tª) 130º - 25 minutes - cook

2 Depressurize, remove the tongue, let it cool and peel it, it is a thick white
skin, which is removed without difficulty and comes out whole.
3 Cut into slices and set aside.
4 All the vegetables that were cooked with the tongue, except the laurel,
are put in the blender jug and with the liquid obtained, but not all of it, it is
crushed well, and the liquid is added until a sauce to taste is obtained.
5 Once mashed, put the sliced tongue, the peas and the mashed sauce in
the bowl and set the program.

GM OLLA model E:
Stew menu - valve closed - (Tª) 120º - (P) High - 8 minutes - cook

6 Depressurize, and it is ready to serve a rich tongue with a delicious

vegetable sauce !!!!
332 VINEGAR TONGUE in GM OLLA model E

Ingredients:
- 1 language
- salt

Vinaigrette:
- 1 crushed garlic
-parsley
- 2 hard-boiled eggs
-oil
-vinegar
-sal,
-oregano
-pepper to taste

How to prepare it:

1 Put the washed tongue in the bowl, add salt to taste.
2 Fill the bowl halfway with water, close and program.

GM OLLA model E:
Steam menu - valve closed - (P) High - (Tª) 130º - 25 minutes - cook

3 Depressurize, remove and allow to cool.

4 Once cold, peel it. Cut into slices and set aside.

5 To prepare the vinaigrette use eggs, chop the parsley, crush the garlic
and mix everything perfectly with vinegar, oil, oregano, salt and pepper.

6 Finally, place the tongue in a bowl and cover it with the vinaigrette.

Another delicious way to eat this dish, also the tongue, once cooked, can be
grilled, in sauce, in batter................................................
333 PURE DE POTATO in the Gm model E OVEN.

Ingredients:
- cracked potatoes
-water
-sal
- over a glass of hot milk
-butter
- olive oil
-pepper
-nutmeg

How to prepare it:

1 Put the potatoes in the bowl, cover with water and salt, close and set the
program.

GM OLLA model E:
Stew menu - valve closed - (P) high - (Tª) 130º - 6 minutes - cook

2 Depressurize, drain, mash, and mix well with the hot milk, a knob of
butter, a drizzle of olive oil, pepper and nutmeg. Until it has a smooth
consistency to your liking
334 .- FLOUR CRUMBS in the GM OVEN Model E

Ingredients:
-oil
-ajos
-potatoes
-2 water measuring cups
-2 measuring cups of durum wheat semolina flour (special flour for crumbs)

How to prepare them:

1 In the pan, pour oil on the grill menu.
2 We brown some garlic and fry the potato.
3 When it is ready, add the two measures of water and the salt.
4 When the water starts to boil, add the two measures of flour, stir, cancel
the griddle menu, close and program.

GM OLLA model E:
Oven menu - 4 minutes

5 Open and keep stirring the crumbs from the bottom to the top until you
see that they are ready. To know if they are ready, take a small handful and
crush it with your fingers and if you get oil on your fingers, it means that
they are ready.
335 CODILLO IN SAUCE in the GM OLLA model E
Ingredients:
- Knuckle
- onion
- garlic
- carrot
- tomato
- green bell pepper
- bay leaf
- 1 measuring cup of white wine
- 1 tablespoon sweet paprika
- Black pepper
- Salt
- Oil
- 2 measuring cups of water (the water depends on the size of the knuckle,
you see if you need another cup or not, think that the water you pour is
what will come out of the sauce does not evaporate to go with pressure)
How to prepare it:
1 Season the knuckle with salt and pepper.
2 Put oil in the pan on the fry menu and brown the knuckle well, set aside.
3 In the same oil we brown the onion and the bell pepper cut in small
pieces, without taking too much care since at the end we are going to grind
the sauce.
4 When it is poached add the tomato, cut into small pieces, then add the
paprika, the sliced carrot, the white wine, the bay leaf and the black pepper
and adjust the salt without overdoing it.
5 Put the knuckle in the bowl with the refried sauce and leave it a little to
evaporate the alcohol.
6 Pour the water. Close the pot and program:

GM OLLA model E:
Stew menu - valve closed - (P)high - (P)high - (Tª) 140º - 20 minutes

7 Depressurize, carefully remove the knuckle and set aside, blend the sauce
until fine.
8 Add the knuckle to the pan, leave a few minutes for the sauce to reduce a
little, and it is ready.
We can fry some potatoes to accompany
336 .- SEA BASS WITH POTATOES in the GM OVEN model E
Ingredients:
- Sea bass
- potatoes
- onion
- oil
- bread crumbs
- garlic
- salt
- parsley
- lemon
- 1 measuring cup of white wine
How to prepare it:
1 Wash the fish well, open the sea bass, removing the heads, otherwise
they will not fit in the pot and add some lemon slices.
2 Prepare a mince with the garlic, salt and parsley.
3 Cut the sea bass diagonally twice and marinate it inside and out with the
chopped garlic, salt and parsley and introduce a little of the marinade in the
cuts we have made.
We reserve.
4 Cut the potatoes into thin slices and the onion into julienne strips, place
baking paper in the pan and place the potatoes and onion on top.
5 Place the fish on top. We introduce a few slices of lemon in the cuts.
7 Sprinkle the fish with breadcrumbs.
8 Add the small glass of white wine to the pan. Close and program.

GM OLLA model E
Oven menu - valve open - (Tª) 110º - 10 minutes - cook

OVEN HEAD (Tª) 175º - 10 minutes

The time on the head is to be guided by the time of the head because the
pot does not discount, and depending on how we want it browned, we can
put a few minutes more or less.
And ready to eat a delicious fish
- 37.- SQUID WITH ONIONS AND FRIED TOMATOES in the
GM OLLA model E
Ingredients:
- squid
- onion
- fried tomato
- 1/2 measure of white wine
- 1/2 water
- salt
Mode of preparation:
1 Sauté the onion a little in the grill menu, at 140º.
2 Add the diced squid and a little fried tomato.
3 Add the white wine and the water, cancel the menu and program

GM OLLA model E:
Stew menu - valve closed - (Tª) 110 - (P) Low - 10 minutes - cook

4 Depressurize, stir and ready to eat.

338.- CHICKEN IN THE HIERBABUENA in the OLLA GM model E
(contribution of Mar Muñoz Rodríguez)
Ingredients:
- 1 chicken, chopped.
- 4 tomatoes
- 1 onion
- 1 clove garlic
- oil
- salt
- laurel
- 1 small glass of white wine
- peppermint
How to prepare it:
1 Dredge the chopped chicken in flour and fry in the pan with a little bay
leaf.
2 Once browned, remove to a platter. Reserve
3 You will see that there are leftovers from frying the chicken, but nothing
happens, because when we add the rest of the ingredients, all that stuck
down, will be released, and will join the juice of the sauce. Or at least to me,
that's what happened to me, just like when it happens to us in a normal
casserole.
4 Sauté the onion and garlic until soft.
5 Add the 4 peeled and chopped tomatoes or, if not, natural tomato paste.
6 Add salt, a pinch of sugar, a small glass of white wine and mint. Close and
program:

GM OLLA model E:
Stew menu - valve closed - (P) low - (Tª) 110º - 3 minutes - cook

7 Depressurize, open carefully, stir and check that everything that had stuck
from frying the chicken with flour has been removed.
8 Add the chicken that we had aside, stir well, leaving the chicken covered
with the sauce, add salt and mint if necessary, and close again and program.

GM OLLA model E:
Stew menu - valve closed - (P) low - (Tª) 110º - 17 minutes - cook
9 Depressurize, open with care, stir and ¡¡¡¡¡ A COMER !!!!
339 MOLLEJAS WITH CARAMELIZED ONIONS in the
GM OLLA model E
Ingredients:
- Sweetbreads
- garlic
- onion
- sugar
- salt
- soybeans
- olive oil
- 1 measuring cup of white wine
Mode of preparation:
1 Put a little oil in the pan on the grill menu at 140º and fry some garlic with
a little salt.
2 Add the sweetbreads in small pieces and stir, fry them a lot.
3 Add the white wine and cancel the grill menu, close the lid and program:

GM OLLA model E:
Stew menu - valve closed - (P) low - (Tª) 110º - 8 minutes - cook

4 Depressurize and reserve....

5 Put oil in the pan and fry the onion.
6 Add the soy, sugar and stir.
7 Add the reserved sweetbreads and program:

GM OLLA model E:
Stew menu - 4 minutes - cooking

8 Depressurize and eat.............

- 40.- RICE WITH SEPIA AND CABBAGE SEPIA in the GM OLLA
model E
Ingredients:
- cauliflower
- cuttlefish
- shrimp
- garlic
- rice
- meat broth
- olive oil
- salt
- a meat stock cube
How to prepare it:
1 In the pan put a dash of oil on the grill menu, (Tª) 140º and fry the garlic,
cauliflower, cuttlefish and prawns.
2 Add the rice, one measuring cup per person (approximately, I count each
cup as for two, depending on how big eaters you are at home) and stir well.
3 Add the broth and the meat stock cube, remember that one measuring
cup of rice is two cups of broth.
4 Cancel the plancha menu. Closing and programming

GM OLLA model E:
Stew menu - valve closed - (T°) 140º - (P) medium - 8 minutes - cook

5 Depressurize, wait 2 minutes, open the pot and eat....

341.-BIZCOCHO OF BANANA YOGURT WITH SCRAMBLED BANANAS
AND ALMONDS in the OLLA GM model E (Contribution of Luzmay
Gonzalez)
Ingredients:
- 1 banana yogurt
- 1 half of oil yogurt
- 2 measures of sugar
- 3 measures of flour
- 3 eggs
- 1 sachet of baking powder
- 2 ripe bananas, mashed
- almond cubes for sprinkling
How to prepare it:
1 Beat the eggs with the sugar until they whiten.
2 Add the liquids little by little while whisking.
3 Sift the flour with the yeast and a pinch of salt and add it to the dough
until it is well integrated and there are no lumps.
4 Mash the bananas and mix with a silicone tongue until well blended.
5 We put the dough in the bowl of the pan that we have previously greased
with butter and sprinkled with flour and put a disc of parchment paper in the
bottom of the pan.
Close and program:

GM OLLA model E:
Oven menu - valve open - (Tª)120º - 65 minutes - cook

6 Once finished we put:

FURNACE HEAD: (Tª) 140º.

7 Fry until the almonds turn golden brown.

342 LAMB IN GREEN SAUCE in the GM OLLA model E
Ingredients:
343 pieces of lamb of the part that you like best
344 onion
345 Fresh parsley
346 garlic
347 1 measuring cup of white wine
348 salt
349 oil
*To always have fresh parsley when you get a bunch at the greengrocer's,
wash it, dry it with kitchen paper, chop it finely to the stems with a knife and
put it in a glass container or plastic taper and freeze it, you will always have
fresh parsley.
Mode of Preparation:
1 We make a paste with the onion cut into small pieces, parsley and garlic,
mix everything and add the white wine, mixing well.
2 Put the meat in a dish and pour half of the mixture on top of the meat
and leave it for about an hour, reserving the other half of the mixture.
3 Put a little oil in the pan and put on the grill menu, add the meat and sear
it until it is browned on both sides. Remove and reserve.
4 Pour the rest of the reserved majado into the pan and let the onion cook
a little.
5 Pour 40 measures of the glass of water and stir.
6 Cancel the grill menu and put the meat, turn it over, so that it gets wet
with sauce on both sides and close the pan and program it:
GM OLLA model E:
Turbo menu - valve closed - (P) high - 15 minutes - cook

7 Let it depressurize on its own, open the pot.

8 Remove the meat to a plate and put the sauce on top and ready to eat.
343 FABADA OF SAUSAGES AND POTATOES in the OLLA GM model
E
Ingredients:
- cracked potatoes
- serrano ham in cubes
- diced bacon
- 1 dessert spoon paprika
- water
- laurel
- onion
- Italian green bell pepper
- oil
- black pudding
- fresh sausages
- salt
Mode of Preparation:
- Fry the onion and the small bell pepper in the frying pan with a little oil in
the fry menu.
- Add the potatoes, the serrano ham, the diced bacon and the paprika, stir
well while frying everything a little.
- Add hot water until it covers them.
- Add the bay leaf, the black pudding and the fresh chorizo sausage, then
once it is done, cut it into pieces, and salt. Close the cooker and program:

GM OLLA model E:
Stew menu - valve closed - (P) medium - (Tª) 140º - 5 minutes - cooking *
You can also simmer - valve open - (Tª) 90º - 25-30 minutes

- Depressurize, remove a few potatoes and mash with a fork, add to the
pot, to fatten the broth a little.

- Remove the chorizo and black pudding and cut into pieces, add to the
stew, bring to a boil and let stand for a few minutes before serving.
- Degrease with the skimmer if you want it without less fat and lighter.
- 44.- BOLOÑESA SAUCE in the GM OLLA model E
Ingredients:
- minced mixed pork and veal
- onion
- garlic
- red bell pepper
- carrots
- salt
- 1/2 measuring cup olive oil
- tomato nat. grinding
- pepper
- 2 ctas. sugar dessert
- oregano
Mode of Preparation:
1 In the frying pan in the frying menu put the oil to heat.
2 In the meantime we chop all the vegetables, onion, garlic, red bell pepper
and carrot.
3 Add the chopped vegetables and a pinch of salt, stir well and program

GM OLLA model E:
Fry menu - valve open - 8 minutes

4 Cancel and let the steam escape. (Even if the valve is open, it gets very
hot and will not let you open the lid until it goes down a little).
5 Press the fry menu again, fry the meat stirring it well until it changes color
and loosens.
6 Add the tomato, salt, pepper, sugar and oregano and stir. Close the
cooker and program:

GM OLLA model E:
Stew menu - valve closed - (P) medium - (Tª) 130º - 8 minutes - cook

7 Depressurize and ready, you can pack or freeze the sauce.

It can be used for pasta, rice, pizzas, etc. It is very convenient to have it
already prepared, always at hand.
345 ALUBIAS CON CHORIZO in the GM OLLA model E
Ingredients:
- soaked white beans
- garlic
- Tomato
- Bell pepper
- onion
- bay leaf
- teaspoon paprika
- potato
- carrot
- Chorizo, bacon, black pudding to taste
- Oil
- Water
- salt
Mode of preparation:
1 Soak the beans the night before (12 hours soaking).
2 Put all the ingredients in the pan and cover with water. Depending on the
amount of beans you are going to make, I have not put enough water to
cover them, approximately. a finger above.
3 We close the pot and program

GM OLLA model E:
Stew menu - valve closed -(P) High - (Tª) 140º - 22-25 minutes

4 Depressurize before opening the lid.

5 Uncover the pot and if there is too much broth to bind the stew well, put
it in the oven menu for a few minutes without the lid. Until the broth is as
thick as you like.
6 If, on the contrary, it is too dry to our taste, add a glass of water and
repeat the previous step.

* Note: You can blend the tomato, bell pepper, onion, carrot, potato and
onion with a blender.............. all crushed and thickens the broth more
A tasty spoon dish, bon appetit!!!!
346.- MACARRONES WITH TUNA in the GM OVEN model E
Ingredients:
- macaroni
- 1 brick of fried tomato
- onion
- oil
- salt
- 2 cans of tuna in oil
- grated cheese
- oregano
How to prepare it:
1 In the pan put a little oil in the fry menu and poach the onion.
2 When the onion is golden brown add the tomato and salt.
3 We make a little frying and cancel the frying menu.
4 Add the drained tuna cans and the macaroni.
5 Pour just enough water to cover without floating the macaroni.
6 Close and program:

GM OLLA model E:
Stew menu - valve closed - (Tª) 130º - (P) Medium - 10 minutes - cook

7 Cancel menu, depressurize and sprinkle grated cheese on top.

OVEN HEAD: (Tª) 200º - 5 minutes

And gratinate to taste. Once done, sprinkle with oregano and ready to eat!!!!
347 GOLDEN BACKED GILT in GM model E
Ingredients:
- open gilts
- dill to taste
- garlic
- olive oil
- salt
Mode of Preparation:
1 We ask the fishmonger to open the sea bream to cook it on the back.
2 Put baking paper in the bottom of the pan.
3 - Place the sea bass on top, add dill to taste, salt, sliced garlic and a
drizzle of oil on top of each sea bass. Close and program:

GM OLLA model E:
Oven menu - valve open - (P) low - (Tª) 180º - 10 minutes - cook

4 Remove and serve hot

- 48.- GILADDED DRIED BACK ON THE GRILL in the OLLA
GM Model E
Ingredients:
- Sea bream open in the middle without the spine
- Salt
- Oil
- garlic
- 1 tablespoon of sweet paprika
How to prepare it:
1 In the pan put a splash of oil, in the fry menu, when it is hot add the
garlic, let it fry until the garlic is golden brown, cancel the fry menu and with
the oil still hot add the sweet paprika and stir, once mixed, remove it from
the pan and set it aside, letting it rest.
2 The paprika must always be kept from getting too cold because if it does,
it would become bitter and the flavor would not be pleasant.
3 Put two tablespoons of oil in the pan and set the grill menu.
4 When the oil is hot, place the sea bream skin side down and add a little
salt.
5 Let it cook slowly and place a piece of aluminum foil on top to make a
kind of papillot, leave it for about 5-6 minutes until it is to your liking.
6 We will leave it like this until it is served and never turn it over.
7 Once the sea bream is finished, place it on the plate, skin side down, and
sprinkle the garlic and the oil with the paprika that we had reserved on top
of it.
8 It can be served with whatever you want: vegetables, boiled potatoes,
various purees, salad, grilled vegetables, etc...
349 YOGURT LIGHT BIZCOCHO LIGHT in the GM OVEN mod E
Ingredients:
350 10 tablespoons of oatmeal
351 6 tablespoons of powdered milk,
352 1 sachet Royal baking powder
353 a pinch of salt
354 2 natural skimmed yogurts
355 4 egg whites
356 2 tablespoons of liquid saccharin
357 dye
How to prepare it:
1 Put in a bowl the dry ingredients, the 10 tablespoons of oatmeal, the 6
tablespoons of powdered milk, the sachet of yeast and the pinch of salt.
2 Stir with a spoon and mix.
3 In another bowl pour the two natural yogurts, the four egg whites, the
two tablespoons of liquid saccharin.
4 We beat everything well until we have a cream without lumps.
5 Pour the cream into the bowl with the dry ingredients and add a little of
the casserole coloring, this will give us the color that looks like it contains the
egg yolk, but it does not.
6 Beat the dough well with a spoon and let the dough rest for about 34
minutes.
7 Line the bottom of the pan with parchment paper and pour in the dough.
8 Close and program:

GM OLLA model E:
Oven menu - valve open - (Tª) 130º - 20 minutes - cook

9 Let it depressurize on its own, take it out and let it cool, remove the paper
and garnish with cream cheese on top.
A delicious low-fat cake with no flour or egg yolk, healthy and with a rich
flavor that you will not notice it is made with oatmeal.
350 LEMON AND APPLE BIZCOCHO in the GM OLLA model E
Ingredients:
- 3 eggs
- 150 gr. sugar
- 150 gr. of sunflower oil
- 3 tablespoons lemon juice
- the zest of a lemon
- 180 gr. of gluten-free flours: 120 gr. wheat gluten + 60 gr. corn starch
(Cornstarch)
- 8 gr. of Royal baking powder
- one golden apple
- a few slivered almonds
- two tablespoons of peach jam
- some cherries in syrup for decoration
How to prepare it:
1 Beat the eggs very well with the sugar, until you get the consistency of a
cream.
2 Add the oil while whisking.
3 Then the lemon juice.
4 The flour mixed with the sifted yeast and beat with a whisk gently.
5 Wash, peel, core and cut into quarters a golden apple that is quite green.
Slice it very thinly with a mandolin.
6 Grease the pan well with butter and place a circle of baking paper on top.
7 Pour the mixture inside, place the apple segments on top and some
slivered almonds all around, sprinkle a little sugar and program

GM OLLA model E:
Oven menu - valve open - (Tª) 120º - 40 minutes,

8 Allow to depressurize, open and set:

OVEN HEAD: (T°) 200º - 10 minutes

9 Wait 10 minutes and unmold, place the cake on a wire rack to cool.
10 Heat a couple of spoonfuls of peach jam in the microwave and spread on
top of the still warm tart, place some sour cherry halves in syrup in the
center.
11 Once cold, just remove the baking paper from the base and place in the
serving dish.
- 51.- PIZZA WITH CABBAGE DOUGH DOUGH in the GM OLLA
model E
Ingredients:
- Cauliflower
- Tuna in oil.
- York ham
- 1 egg.
- Grated cheese.
- Oregano
- Garlic powder
How to prepare it:
1 Put the grid in the basin, pour water into it without covering the grid.
2 Wash and put the cauliflower in the bowl in the steamer if you have one
and if not, put the whole cauliflower on top of the rack.
3 Close and program:

GM OLLA model E:
Steam menu - valve closed - (Tª) 120º - (P) low - 10 minutes - cook

4 Depressurize and drain the cauliflower.

5 In the bowl of the blender, cecomix... add the well-drained cauliflower
together with the drained tuna, the oil and the egg.
6 We add salt and oregano.
7 Put baking paper in the baking pan and pour the mixture inside, spread it
well.
8 Put the ham and grated cheese on top. We program:

GM OLLA model E:
Oven menu - (Tª) 130º - 8 minutes
FURNACE HEAD:
(Tª) 175º - 10
minutes
9 Once it is golden brown, take it out, put it on a plate, sprinkle oregano on
top and it is ready to eat.
352 LIGHT STRAWBERRY CAKE without a pan (Contribution from
Mari Carmen Márquez)
Ingredients:
- 500gr of strawberries
- 1 terrine light cheese spread
- 3 tablespoons sweetener
- 12 gelatin sheets
- 1/4 glass of skimmed milk
- 3 egg whites
- 2 skimmed yogurts
How to prepare it:
1 Crush 400gr strawberries and mix with the yogurt, cheese and 1
tablespoon of sweetener.
2 Put the gelatin in cold water for 5 minutes.
3 Heat the milk, after 5 minutes squeeze the gelatin and put it in the hot
milk and wait until it is lukewarm.
4 When it is lukewarm, add it to the mixture.
5 Beat the 3 egg whites until stiff with the other two tablespoons of
sweetener.
6 Mix them with everything else and put them in a springform pan.
7 Garnish with the rest of the strawberries and place in the refrigerator until
set and unmold.
353 BOUGGED LAMB WITH POTATOES in the GM OVEN model E
Ingredients:
- lamb (from the part you like best)
- garlic with skin
- large onion
- potatoes
- Provencal herbs
- pepper
- salt
- 1 measuring cup of oil
- 2 measuring glasses of white wine
How to prepare it:
1 Season the lamb with salt and pepper and add the Provencal herbs.
2 We put it in the pan with the garlic, the chopped onion and the potato cut
into pieces.
3 Add the glass of oil and the two glasses of wine. Close and program:

GM OLLA model E:
Stew menu - valve closed - (Tª) 130º- (P) medium - 10 minutes - cook

4 Depressurize and program with the furnace head.

GM OLLA model E:
Oven menu - (Tª) 160º - 5 minutes
----------------------------------------------------------
FURNACE HEAD
(Tª) 200º - 5 minutes

Brown to your liking and you are ready to enjoy a delicious dish of lamb with
potatoes.
354.- PIZZA WITH BROCOLI DOUGH in the GM OVEN mod E
Ingredients:
- Broccoli
- 1 egg
- 2 slices of sliced bread (can be whole wheat)*.
- Sal.
- Nutmeg.
- Oregano.
- ham and pork
- grated cheese
*You can use the top and the bottom of the sliced bread that almost always
nobody wants.
Mode of preparation:
1 We steam the broccoli.
2 Put in the mixing bowl of the cecomix, turmix or turmixer broccoli, egg,
bread, oregano, salt and nutmeg.
3 Crush everything well.
4 Put baking paper in the pan to make it easier to remove the pizza and
prevent it from sticking.
5 Pour and spread the mixture well.
6 We put pieces of ham and grated cheese on top of the cheese.
oregano. Close and program:

GM OLLA model E:
Oven menu - valve open - (Tª) 130º - 12 minutes - cook

7 Open and put on the oven head, add more grated cheese and oregano if
you like.

OVEN HEAD (Tª) 175º - 8 minutes

8 Take the pizza out of the paper and serve it on a plate and sprinkle with a
little more oregano to taste.
And ready to eat!!!! a healthy and different pizza
355 HARD BREAD CAKE in the GM OVEN model E (Contribution of
Luzmary Gonzalez)
Ingredients:
356 200 gr of stale bread
357 200 gr butter
358 200 gr sugar
359 1/2 liter of milk
360 2 eggs
361 half teaspoon of aniseed
How to prepare it:
1 Heat the milk, aniseed and butter either in the bowl, in a saucepan or in
the microwave until the butter melts.
2 Remove from the heat and add the bread broken into small pieces, the
sugar and leave for 10-15 minutes until the bread softens well.
3 Then add the eggs and with the turmix or whatever you have to grind it
all very well until there are no lumps.
4 Grease the pan with butter.
5 Pour the mixture and program:

GM OLLA model E:
Oven menu - valve open - (Tª) 140º - 55 minutes - cook

6 Once the process is finished, place the oven head on the oven head

OVEN HEAD: (Tª) 200º.

7 Leave until the surface is golden brown.

*NOTE: The cake at the beginning moves a lot like a flan but as it cools it
hardens, do not unmold until it is completely cooled, otherwise it will break.
- 56.- CHICKEN in the OLLA GM model E (Contribution of Cecilia
Pérez de Guzmán)

Ingredients:
- chicken (thighs and drumsticks, breasts, cut chicken, quartered chicken,
etc.)....... as you wish)
- 1 measure of wine (mixed with cognac optional)
- 1/2 measure of oil measuring cup
- salt
- pepper
- garlic
- 1 lemon

How to prepare it:

1 We season and marinate the chicken before cooking and leave it for at
least one hour.
2 The dressing is made with the measure of wine (mixed with optional
cognac), half a measure of oil, salt, pepper, whole garlic with skin and the
juice of one lemon.
3 We put it in the pan, close it and program it.

GM OLLA model E:
Stew menu - valve closed - (Tª) 130º - (P) medium - 20 minutes - cook

4 Depressurize, open and add one and a half measures of water. Set the
spindle and program

GM OLLA model E:
Oven menu - (Tª) 140º - 15-20 minutes

OVEN HEAD: (Tª) 160 º - 15-20 minutes

5 Turn the chicken and add another measure of water if you see that it is
too dry, and to taste with more or less sauce. You can serve it with
vegetables, french fries, salad, etc.......................................
357 CHICKEN IN PEPITORIA in the GM OLLA model E
Ingredients:
- Chopped chicken.
- One grated tomato.
- A handful of almonds.
- Sprockets.
- garlic.
- Parsley.
- Oil.
- Salt
- ground pepper
- Potatoes
- 2 measures of the measuring cup of water (depending on the amount of
chicken pour water)
Mode of preparation:
1 Season the chicken with salt and pepper.
2 In the pan put the oil in the fry menu and fry the chicken pieces until
golden brown.
3 We make a mince with the tomato, the almonds, the pine nuts, the garlic
cloves and the parsley.
4 Add the minced meat to the browned chicken and stirring constantly so
that it does not burn, we will finish poaching.
5 When everything is well sautéed, add water and the potatoes. 6.- Rectify
the salt, close the pot and program:

GM OLLA model E:
Stew menu - valve closed - (P) medium - (Tª) 110º - 15 minutes - cook

7 Depressurize, stir and let it cook in stew menu for a few more minutes
with the lid open to reduce the broth to your liking. If you want it to be more
compact, mash a few potatoes with a fork to make the broth more compact.
8 Plate and serve umm!!!!
- 58.- GAMBAS AL AJILLO in the GM OLLA model E
Ingredients:
-Shrimp.
- Oil.
- Garlic.
- One chili pepper.
Mode of preparation:
1 Peel the shrimp.
2 Put the shells and heads in a saucepan with a little water and salt and
make a broth (small amount), strain and reserve.
3 In the pan put oil in the fry menu and when it is hot add the sliced garlic
with a chili pepper (You can split the chili pepper and add the one you want
depending on how hot you like it).
4 When the garlic begins to brown, add the shrimp meat and turn them
twice, one on each side.
5 Add a little of the broth and sauté for a few minutes.
6 Cancel the menu and let them finish cooking with the heat of the pan.
7 Serve on a warm plate with a beer or wine, ideal as an exquisite
appetizer..........................
359 BRIOCHE BREAD STUFFED WITH BACON, HAM AND CHEESE in
the GM OLLA model E
(Contributed by Luzmary Gonzalez)
Ingredients:
- 350 gr of strong flour
- 4 gr dry baker's yeast
- 20 ml of milk
- 5 gr of salt
- 25 g sugar
- 2 eggs
- 250 gr unsalted butter at room temperature.
How to prepare it:
1 We make a dough with all the ingredients until it does not stick to our
hands, and let it rest for 30 minutes.
2 When this time has elapsed, we knead again and let it ferment.
3 Once fermented stretch with a rolling pin into a rectangle shape and with
a thickness neither too thin nor too thick and put the slices of bacon, cheese
and ham and roll up as if it were a gypsy arm.
4 We grease the pan and cut thick slices and put them in the pan that we
have already greased and with baking paper on the bottom, cover the pot
and leave about 40-50 minutes in the pan.

GM OLLA model E:
Oven menu - valve open - (Tª) 140º - 50 minutes

OVEN HEAD* (Tª) 150º. ***

***GM OLLA model E:

Griddle menu - valve open - (Tª) 130º - 4 minutes - cooking 7.
- 60.- VEAL WITH TOMATO in the GM OLLA model E
Ingredients:
- chopped veal
- onion
- garlic
- oil
- 1 bay leaf
- half a measuring cup of wine
- 1 dessert spoon cornstarch
- 2 small glasses of crushed natural tomato
-sal
-pepper
-nutmeg
How to prepare it:
1 Put the oil in the frying pan in the frying menu and heat.
2 Add the chopped meat and fry until browned. Reserve.
3 - Without cancelling the menu, and in the juice that the meat has
released, fry the onion and garlic finely chopped. (If you are in a hurry, close
the lid and program).

GM OLLA model E:
Turbo menu - valve closed - (Tª) 140º - 3 minutes - cook

4 Add the bay leaf and the cornstarch dissolved in the wine, bring to a boil
to help the alcohol evaporate.
5 Add the tomato, salt, pepper and nutmeg, close and program:

361 HAKE A LA MARINERA in the OLLA GM model E

Ingredients:
- hake (fillets, slices, loins, loins). .)
- potatoes
- onion
- leek
- garlic
- oil
- 1 measuring cup of fish stock or (water with bouillon cube)
- 1/2 measuring cup of tomato sauce
- 1 measuring cup of white wine
- parsley
- 1cta. flour
- 1cta. paprika
- peeled shrimp
How to prepare it:
1 Put oil in the frying pan in the fry menu and let it heat up.
2 Chop the onion, leek and garlic, fry.
3 When everything is well poached, add the teaspoon of paprika and flour
and stir, lowering the temperature so that it does not burn.
4 Add the wine, broth, salt and tomato.
5 Put the hake, shrimps and potatoes, close and program:

362 ROASTED VEGETABLES in the GM OVEN model E

Ingredients:
- red bell pepper
- zucchini
- mushroom
- oil
- garlic
- salt
Mode of preparation:
- We put a little oil in the pan of the pot.
- Cut the vegetables into pieces and put them in the pot, stirring them so
that they are impregnated with the oil.
- Add salt to taste.
- We make a dressing of chopped garlic and oil. We reserve.
- Place the oven head and program:
- 63.- FIDEOS CON PAVO in the GM OLLA model E
Ingredients:
- turkey with garlic (you can buy it already marinated)
- oil
-sal
-red bell pepper
-green bell pepper
- onion
- garlic
- paprika
- saffron
- thyme
- 2 cups of thick noodles
- 5 small glasses of broth (or water with bouillon cube)
- 1/2 measuring glass of wine
Mode of preparation:
1 Put the oil in the frying pan in the frying menu.
2 Add the onion, garlic and peppers, when it is poached add the meat and
turn it a few times.
3 Add the wine and let the alcohol evaporate for a few minutes.
4 Add the noodles, stirring a few times, the broth, saffron, paprika and
thyme, close and program:
364 SALMON MARMITAKO in the GM OLLA model E
Ingredients:
- salmon
- shrimp
- green bell pepper
- red bell pepper
- onion
- tomato
- garlic
- cracked potatoes
- 3 water measuring cups
- 1/2 measuring cup of wine
- salt
- oil
- basil
Mode of preparation:
1 We put oil in the pan and fry menu.
2 Fry the peppers, onion, tomato and garlic for a few minutes.
3 Add the wine and let the alcohol evaporate.
4 Add the potatoes, water, basil and salt.
365.- BRAISED EGGplant in the GM OVEN mod E
Ingredients:
- eggplants
- water
- salt
- olive oil
- garlic
- 2 tsp.paprika de la vera
- 2 cds.vinegar
- chili pepper (optional)
- cumin (optional)
Mode of preparation:
1 Cut the eggplants in half and place them upside down in a bowl with
water and salt for 30 minutes.
2 Drain the eggplants and place on a plate with a drizzle of oil and
microwave for 5 minutes.
3 Sacalar and make strips. Reserve.
4 In the mortar we make a majada with the garlic, the chilli, the cumin, a
little salt, the paprika and vinegar.
5 . - In the pan put a little oil in the fry menu at (Tª) 130º and brown the
eggplants a little.
6 Add the sheepfold, close and program:
- 66.- STUFFED SQUASH in the GM OVEN model E
Ingredients:
- zucchini
- minced meat
- onion
- fried tomato
- grated cheese for melting
- Salt
- pepper.
- 2 tablespoons olive oil
How to prepare it:
- *NOTE: I have discovered a way to pre-soften the zucchini and not have
to roast it: use the microwave.
1 Remove the ends of the zucchini.
2 We soften it whole in the microwave for 3-5 minutes at maximum power.
It should be softened but still have enough consistency to be able to fill.
3 Cut the zucchini in half lengthwise.
4 Empty the zucchini flesh.
5 The pulp that we have removed is cut into small cubes.
6 Put the oil in the pan and set the grill menu.
7 When hot, add the onion and zucchini. Season with salt and pepper.
8 . - When everything is poached, cancel menu, remove and reserve in a
bowl.
9 In the same oil we fry the minced meat well. Once it has changed color
and we see that it is ready, add the fried tomato (ratatouille) and mix well.
10 Add the reserved onion and zucchini and stir.
11 . - Fill the zucchini and top with the cheese.
12 . - Put baking paper in the baking pan, place the zucchini and the baking
head. We program:
GM OLLA model E:
Oven menu - (Tª) 160 degrees - 10 minutes

OVEN HEAD: (Tª) 175º - 10 minutes.

And ready some delicious stuffed zucchini!!!!
367.-TRADITIONAL TOWNS in the OLLA GM model E
Ingredients:
- loaf of "dry" bread (from the day before) or special bread for torrijas, or
bimbo bread to your liking.
- Milk
- Anise or brandy
- Egg
- Honey or (sugar and cinnamon)
- Oil
Mode of preparation:
1 Put three bowls:
- 1º with milk and a good splash of aniseed or brandy
- 2º with beaten eggs, for a bar about 3 eggs.
- 3º with honey, heated in the microwave and diluted with two tablespoons
of water.
2 . - Dip all the bread slices in the milk, then in the egg.
3 . - In the frying pan put oil in the frying menu and heat
4 Once the oil is hot, fry the bread slices, previously coated in batter, and
let them drain on a plate with kitchen paper.
5 Finally, dip in honey and place in a serving dish. If you do not like honey,
you can coat them in sugar and cinnamon. Or just sugar... to taste
368.- MELOCOTON BITES WITH HAM (no pot)
Ingredients: - Peach in syrup
- Ground cinnamon
- Ham
- Fresh spinach (optional)
Mode of Preparation:
1 Open the can of peaches in syrup and cut each peach slice into
small wedges.
2 Put a little cinnamon on each of the peach segments.
3 Roll each of the slices of ham (if it is Iberian better haha) in the
peach segments in syrup.
4 They can be served with a bed of fresh spinach (optional in case
you have leftover vegetables in the fridge).
The peach in syrup goes perfectly with the salty touch of the ham,
adding that sweet and sour flavor to the dish. ¡¡¡¡They are
delicious!!!!
With the arrival of good weather and parties, we are in the mood for
lighter recipes that take little time in the kitchen. Well, these peach
and ham sandwiches are one of them. It can serve perfectly as a
starter or as an accompaniment to meat. I hope you like it so I let
the pot rest because it is burning with so many cakes hahaha
369.- BURNED BREAD in the GM OVEN model E
Ingredients:
- 2 eggs.
- 40 grams of oil.
- 65 grams of sugar.
- 40 grams of milk.
- 250 grs of flour.
- Zest of 1 lemon.
- 20 grams of fresh yeast or 10 grams of freeze-dried or baker's
yeast.
- A dash of aniseed (optional).
For decoration:
- 1 egg white.
- Granulated sugar.
- A few drops of water.
How to prepare it:
1 Dissolve the yeast in the warm milk.
2 Mix the eggs, sugar, oil, lemon zest and aniseed.
3 We will knead adding little by little the flour to this mixture, if you
have a mixer better if not manually.
4 Finally add the warm milk with the yeast.
5 Let it rise until it doubles its volume, in a warm place and covered
with a cloth.
6 We will knead again to degas and form the panquemaos or we
will make just one by placing it in a plumcake mold.
7 Let it rise for about 20 minutes and brush it with beaten egg
white.
1 NOTE: Once the dough has risen, you can add nuts and raisins if
you like them.
8 Sprinkle with the sugar that we will have moistened with a few
drops of water (as for the roscón) and program:
GM OLLA model E:
Oven menu - valve open - (Tª) 160º - 50 minutes 160º - cook
When finished, place the oven head

OVEN HEAD: (Tª) 175º - 8 minutes

9 The head is for browning the surface.

10 Remove from the pan and cool on a cooling rack.
You can knead the bread in a round loaf pan or in a long loaf pan, as
shown in the photo, according to your taste. This bread with
chocolate is delicious!!!!!
370.- ALBONDIGAS EXPRESS in OLLA GM model E
Ingredients:
- minced meat
- onion
- garlic
- oil
- dye
- 1 measuring cup of water or broth
- 1 tablespoon cornstarch
How to prepare it:
1 Brush the pan with a little oil and mark the meatballs on the grill
menu. Remove and reserve.
2 Poach the onion and the chopped garlic.
3 In the measuring cup of water or broth, dissolve the spoonful of
cornstarch.
4 We add it to the pan together with the meatballs that we had
reserved.
5 Cover with a little more broth or water, just cover (depending on
the amount of meatballs you have) and the coloring. Close and
program:

GM OLLA model E:
Stew menu - valve closed - (Tª) 130º - (P) Medium - 15 minutes -
cook

6 Depressurize, stir and ready to eat, you can serve it with french
fries or salad.................................
These meatballs are quick, simple and with very few ingredients,
ideal for these days when the fridge is almost empty and you are in
a hurry hahahaha
371.- HOT RICE in the GM OLLA model E
Ingredients:
- squid
- chicken
- 1 measuring cups rice
- 4 measuring cups water
- coloring or saffron
- 1 teaspoon salt
- pepper
- a handful of prawns
- a handful of mussels
How to prepare it:
1 Season the chicken with salt and pepper.
2 Put a little oil in the pan and brown the chicken in the fry menu.
3 Add the rest of the ingredients to the bowl: Rice, water, coloring,
salt, prawns, and mussels, stir well close and program:

GM OLLA model E:
Stew menu - valve closed - (P) medium - (Tª) 130º 8 minutes, cook.

4 Depressurize, stir well and let stand for a few minutes.

To give you an idea of the amount of rice and water: ***NOTE:
1 measure of rice ----- 2 of liquid for dry rice
1 measure of rice ----- 3 of liquid for mellow rice
1 measure of rice ----- 4 of liquid for rice broth
If you like it very very brothy, add one more measure plus 5
measures.

372.- LENTEN POTTING in the GM OLLA model E

Ingredients:
- 1 large jar of canned chickpeas
- 250 gr. of frozen peeled shrimp
- 1 bag of fresh spinach
- vegetable broth
- onion
- garlic
- 1/2 measuring cup of tomato sauce
- 1 bay leaf
- half teaspoon ground cumin
- one teaspoon paprika
- oil
- ground pepper
- salt
- 1 boiled egg to accompany
Mode of Preparation:
1 In the pan put oil in the fry menu and brown the thawed shrimps,
remove them.
2 Finely chop the garlic and onion and poach the garlic and onion in
the same oil.
3 When they are poached, add the tomato, the bay leaf and a little
salt and pepper.
4 Pour the drained chickpeas into the pot, season with cumin and
paprika and let the chickpeas take flavor.
5 Next, add the spinach to the stew and stir to integrate and reduce
a little.
6 Then, we wet with the broth. Close and program:

GM OLLA model E:
Stew menu - valve closed - (P) medium - (Tª) 140º - 10 minutes

7 To depressurize we rectify the stew of salt and pepper and we

add the prawns just before serving it with the chopped egg,
although there is who crushes it and binds it in the stew.

373.- WHEAT STEW in the GM OVEN model E

Ingredients:
- 200 g wheat
- 150 g chickpeas
- 1 onion
- 1 ripe tomato
- 1 potato
- 1 piece of pumpkin
- a handful of green beans
- 3- 4 artichokes
- 1 pinch of saffron
- 1 teaspoon paprika
- salt
- oil
Mode of preparation:
1 Soak the wheat and chickpeas, separately in two bowls, the night
before.
2 Rinse well and drain.
3 Put cold water in the bowl, add the wheat and the chickpeas, we
will not add anything to the water, although we can use mineral
water which, being less hard than tap water, will ensure that the
chickpeas will be tender. Some people also add a spoonful of
bicarbonate to the soaking water to ensure that the legumes and
wheat will be tender.
4 Close and program:

GM OLLA model E:
Turbo menu - valve closed - (P) High - (Tª) 130º - 15 minutes - cook

5 We prepare the vegetables. Chop the onion. Peel and chop the
potato and pumpkin, remove the ends of the beans and cut into
pieces. Peel the artichokes and cut into halves or quarters, leaving
them in water with lemon so that they do not oxidize.

6 In the pan (another one, that's why it's great to have two pans)
we put a little oil on the grill menu and fry the grated tomato, onion
and paprika.
7 When the wheat and chickpeas are cooked, depressurize and
open.
8 Add the sofrito to the pan.
9 Add the potato, the pumpkin, the chopped green beans and the
artichokes. Close and program:

GM OLLA model E:
Stew menu - valve closed - (P) medium - (Tª) 140º - 6 minutes -
cook

10 Depressurize, open, and let stand for at least ten minutes before
serving to allow it to take on all its flavor.
It is a very nutritious and satiating dish, so it is advisable to serve it
as a single dish.
- 74.- ROUGH FRIED POTATOES in the GM OLLA model E
Ingredients:
- small size potatoes with the thinnest skin possible (Ideal black
potato from Tenerife) and potatoes homogeneous in size.
- coarse salt
- water
- lemon
How to prepare it:
1 For the potatoes, first wash them well, you can do it with the
sponge of the vitro and then rinse them very well.
2 We put them on the grid and put them in the pot, add a good
handful of coarse salt, about two handfuls, without skimping and a
few slices of lemon.
3 We put water up to half of it. Close and program:

GM OLLA model E:
Stew menu - valve closed - 10 minutes

4 Depressurize, open, prick with a knife to check.

5 Drain the water and dry the potato, program the oven menu with
the default temperature, without the lid, salt it and turn it around so
that with the salt and the heat the potatoes wrinkle until they are
completely dry (you have to move them so that they don't burn or
stick for about 2 minutes).
6 Cancel menu and leave covered with a cloth for a few minutes.
7 Finally a tray is served and the mojo is added on top. The ideal is
to eat them with their skin, and to taste.
And if the sauce is with mojo picón I can't even tell you how they
are, enjoy, you have to try them!
375.- MOJO PICON (without pot)
Ingredients:
- 1 head of garlic ,
- 2 hot peppers (a type of small bell pepper)
- 1 teaspoon of cumin grains,
- 1 teaspoon paprika
- 4 tablespoons vinegar ,
- 15 tablespoons oil
- coarse salt
How to prepare it:
1 In a mortar, grind everything well: the peeled and chopped garlic,
the cumin, the peppers cleaned of grits and the coarse salt, until it
becomes a smooth paste.
2 Add the paprika and slowly add the olive oil and vinegar, turning
it into a thick paste.
3 However, the mojo paste can be made lighter, to taste, by adding
a little water.
**NOTE: If you do not have much time, an alternative and faster
method is to put all the ingredients in the bowl of a blender and
blend them until the mixture is well crushed and bound.
Ideal for wrinkled potatoes and goes great on meat, fish or
vegetable barbecues, it can be kept in the refrigerator for a while
and in the freezer for up to three months.
376.- RUSSIAN SALADILLA in the GM OLLA model E
Ingredients:
- potatoes
- eggs
- carrot
- canned peas
- mayonnaise
- bell bell pepper strips
- olives
- salt
- oil
How to prepare it:
1 In the archives we have the recipe nº 13 Boiled eggs (see recipe).
2 First cook the potatoes and carrots. We can do it by cooking
everything with its skin (first wash and rinse the vegetables well).
3 Put the peeled or unpeeled vegetables in the pan according to
taste and cover the potatoes and carrots with water. I do not put
quantities because it depends on what you want to make. Close and
program:

GM OLLA model E:
Stew menu - valve closed - (P) High - (Tª) 140º - 6 minutes

4 Depressurize, open, drain, add a little oil, salt and let cool.
5 Then peel the potatoes, carrots and eggs (always reserving one
for decoration) in small cubes and add canned peas.
6 Add jar mayonnaise or prepare your own. I like it in a jar, faster.
7 Bind everything together, mixing well and reserve a little
mayonnaise to cover the salad well.
8 Once the base is covered, decorate with slices of hard-boiled egg
(the one reserved before), strips of bell bell pepper and olives.
377.- MUSHROOMS WITH PRAWNS AND SPRING ONIONS
ne the OLLA GM model E
Ingredients:
- natural mushrooms
- Prawns (the number of pieces, to your taste).
- purple onions.
- Oil
- Salt
How to prepare it:
1 Soak the mushrooms. Rinse several times (until excess soil is
removed) and cut into thin slices, discarding the tips of the
mushroom stems. Set aside in a colander.
2 Chop the spring onion and fry it in the pan with a little oil in the
fry menu.
3 Before they begin to brown, add the mushrooms, a pinch of salt
and cook until the mushrooms begin to take on a brownish color.
4 When the mushrooms are almost ready (we can tell because they
are already soft), add the peeled prawns and leave for another
minute or two. Set aside and plate.
**NOTE: It is important that the prawns are added at the end of the
process if they are not fresh so that they do not lose juiciness. We
must also be careful not to add too much salt in the first place, since
the prawns will already add enough to the dish.
Mushrooms offer multiple preparation possibilities and are really
quick to cook. Bon appetit!!!!

378.- IMPROVED POTATO TORTILLA in the OLLA GM E

Ingredients:
- Potato
- 1/2 measuring cup of oil
- salt
- onion (optional if you like it)
- eggs
How to prepare it:
1 In the pan put 1/2 measuring cup of oil, the potato, onion
(optional) and salt. Stir to impregnate the potato with the oil and
salt.
2 Close and program:

GM OLLA model E:
Fry menu - valve open - (Tª) 130º - 3 minutes

3 Open, stir and continue a few more minutes in the frying menu
without the lid, to give it the appearance and flavor as you put it in
the frying pan and to cook on the other side.
4 In a bowl, beat the eggs with a pinch of salt. We reserve.
5 Once we have the fried potato to our taste, we cancel the frying
menu.
6 Remove with a slotted spoon to drain the excess oil and mix in the
bowl with the beaten egg that we had reserved.
7 Turn on the griddle menu and when it is hot, pour the mixture.
Cancel menu. Close and program.
***NOTE: I recommend making the omelet in a ceramic pan,
nothing sticks. If you have a daikin, put a circle of baking paper on
the base to prevent it from sticking.

GM OLLA model E:
Griddle menu - valve open - (Tª) 140º - 10 minutes

DO NOT OPEN THE COVER WHEN FINISHED, cancel menu and leave
it in for 10 more minutes, so that it finishes setting with the residual
heat, and so it does not brown excessively underneath.
8 After 10 minutes, open the oven head:

OVEN HEAD: (Tª) 175º - 8 minutes

9 Remove the tortilla from the pan with a dessert plate or a turner
cut to the size of the pan, and the tortilla is ready. And most
importantly, without dirtying the kitchen, easy, fast and very
good! !!!!!
379.- BOQUERONES BOQUERONES EMPANANADOS en la
OLLA GM model E
Ingredients:
- Fresh anchovies
- Sal.
- Egg.
- Garlic and parsley breadcrumbs
- Oil
How to prepare it:
1 Once the anchovies are clean and salted, beat two eggs
(depending on the quantity to be breaded) and place on a plate
with breadcrumbs.
2 Dip the anchovies first in the egg and then in the breadcrumbs.
We reserve.
3 Heat the oil in the frying pan in the frying menu. When it is hot,
add the anchovies and fry.
4 Remove when they are golden brown (bear in mind that they are
fried very quickly) and place the anchovies in a dish with kitchen
paper (to remove excess oil).
And that's all, I hope you like it and enjoy this simple recipe that I
bring you with all my love.
380.- REFRITA CABBAGE in the GM OLLA model E
Ingredients:
- cauliflower
- oil
- garlic
- salt
How to prepare it:
1 Cook the cauliflower, see recipe nº 229.- Cauliflower cooked with
potatoes. In this recipe we would not use the potato.
2 Fry some chopped garlic in the pan with a little oil and once
browned, add the cooked cauliflower.
3 We move them around until they form a kind of puree. 4.- At this
point add the salt and continue stirring until we see that we have
obtained a kind of thick puree. Set aside and serve.
It is ideal to accompany this dish with eggs, either fried, grilled, hard
boiled, boiled,... it is up to your taste.
CURIOSITY: Cauliflower helps to purify the blood. It is widely used
in traditional medicine for bleeding gums.
I hope you like it!!!!!
381.- SPANGUETIS WITH VEGETABLES in the GM OLLA
model E
Ingredients:
- Spaghetti
- 1 liter of water
- salt
- oil
- garlic
- green bell pepper
- onion
- mushrooms
- Parmesan cheese powder
- oregano
- fried tomato
Mode of preparation:
1 Cook the spaghetti, put the hot water, 2 teaspoons of salt and a
dash of oil in the bowl, the spaghetti cut in half, stir well, close and
program:

GM OLLA model E:
Stew menu - Valve closed - (Tª)130º - (P)medium - 4 minutes -
cook

2 Depressurize, open, drain the pasta and set aside.

3 In the pan put a little oil in the fry menu and fry the chopped
garlic, onion, green bell pepper and mushrooms.
4 When it is fried, add the reserved spaghetti.
5 Add fried tomato to taste, stir.
6 Sprinkle with cheese powder, oregano and ready.
The result is great, I hope you like them. These spaghetti with
vegetables are delicious and can be prepared in a moment.
382 STIRRING OF RINGS on the GM model E OVEN
Ingredients:
- Baby garlic
- oil
- salt
- egg
How to prepare it:
1 In the pan put two tablespoons of oil in the fry menu and fry the
garlic with a pinch of salt.
2 Once fried, add the eggs, stirring until they set.
3 Rectify salt if necessary.
And ready a very light dish that can be prepared for lunch or dinner.
The dish is extremely simple, I hope you enjoy it.
NOTE: If we choose this dish for lunch we can also add ham,
cooked ham, shrimp, seafood, mushrooms... in this way it will
acquire greater consistency.
383.- LETTUCE FAJITAS WITH TUNA in the OLLA GM mod E
Ingredients:
- Pancakes (Mexican type)
- lettuce
- a can of corn
- two cans of tuna
- 1 tablespoon oil
How to prepare it:
1 In the pan put the grill menu and brush the pan with a little oil.
We put the pancake and heat on both sides.
2 Cut the fresh lettuce in julienne strips and mix it with the can of
corn and two cans of tuna.
3 When it is time to present the pancakes, the lettuce mix, a little
mozzarella cheese and pink sauce to accompany. You will have great
light fajitas for lunch or dinner.
I hope you like them and enjoy them, it is a very simple and
extremely light type of fajita.
384.- DORADO WITH HONEY AND MUSTARD in the GM
OVEN mod E
Ingredients:
- 2 giltheads
- 2 tablespoons mustard
- 3 teaspoons honey
- 10 gr of butter
How to prepare it:
1 We ask the fishmonger for the open sea bream, separating each
half.
2 In a bowl mix well the butter with the honey, once the two
ingredients are well integrated add the mustard and continue mixing
well.
3 Paint the sea bream with this mixture, inside and out.
4 Put baking paper in the pan, place the sea bream, close and
program:

GM OLLA model E:
Oven menu - valve open - (Tª) 130º - 10 minutes - cook

5 Once finished, we place the oven head

OVEN HEAD (Tª) 175º - 10 minutes

We can serve it with salad, rice, vegetables, potatoes, etc........ A

quick and easy fish recipe
385.- BREAD PIES in the GM OVEN mod. E
Ingredients:
- 12 slices of sliced bread
- Slices of ham, cut a little thicker than normal.
- Cheese slices
- 2 glasses of milk
- 4 eggs
- Salt
- pepper
- Grated cheese
How to prepare it:
1 Beat the eggs with the milk, a pinch of salt, pepper and set aside.
2 Put a piece of baking paper cut out and grease it a little on the
bottom, and place slices of bread on it, covering the holes with
pieces.
3 Cover with part of the reserved liquid mixture, flatten a little with
the back of a spoon so that it is well soaked, compact and does not
crumble.
4 We put ham that perfectly covers the bread, and we do the same
with the cheese.
5 Cover without leaving holes with new slices of bread.
6 Cover the cake with the rest of the liquid mixture that we have
and making sure it is soaked evenly (this is very important). If
necessary, we beat more milk and eggs and add them, rather than
to be too short and it turns out dry.
7 Close and program:

GM OLLA model E:
Oven menu - valve open - (Tª) 120º - 10 minutes - cook

8 When finished ,open, sprinkle with grated cheese, and

OVEN HEAD: (Tª) 175º - 10 minutes

9 Let stand for a few minutes and turn out onto a platter. Garnish
with fried tomato.
Serve warm or cold, cut into squares.
386.- ROMANESCU on OLLA GM model E
Ingredients:
- romanescu
- 3 measurements of the water measuring cup
- oil
- garlic
- onion
- paprika
- salt
- 1/2 measuring cup of white wine
How to prepare it:
1 In the bowl put the three measures of water, a dash of oil and a
pinch of salt.
2 Put on the grid and in the basket the washed romanesco cut into
florets.
3 Closing and programming:

GM OLLA model E:
Steam menu - valve closed - (P) medium - (Tª) 130º - 4 minutes

4 Depressurize, open, remove the basket and set aside.

5 In the clean pan, put a drizzle of oil in the fry menu.
6 Add the garlic cut in slices and the onion, sauté, add the paprika
and salt to taste, stirring a few times.
7 Pour the 1/2 measuring cup of white wine, let it cook for a while.
8 Put the romanescu in a bowl and pour the refried mixture.
And ready to eat a tasty vegetable. The romanescu, a hybrid of
broccoli and cauliflower, has a peculiar flavor, and a very nice
vegetable.
387.- FRESH GRILLED CHEESE in the GM OVEN mod E
Ingredients:
- fresh cheese
- oil
How to prepare it:
1 We put in the pan a little oil (very little) in griddle menu.
2 In the meantime, cut the cheese into wedges and cut the wedges
neither too thick nor too thin.
3 Once the bowl is very hot, place the pieces of cheese, and when
we finish placing the last piece, turn it over and serve.
And that's all friends, ready in a minute!!!!!
388.- FRIED PORK in the GM model E OILER
Ingredients:
- One leek
- Sunflower oil
- Salt
How to prepare it:
1 Put the oil in the frying pan on the fry menu to heat.
2 Wash the leek well and cut it into thin strips.
3 When the oil is very hot, add a handful of chopped leek.
4 And when we see that they begin to brown, remove to a plate
with absorbent paper.
5 Sprinkle with salt and ready!!!!!!.
This dish can be used to garnish meats, fish, creams, soups... It
looks great, and as decoration is original, colorful and very tasty, the
fried leek is great!!!!! I hope you will try
389.- CABBAGE SALAD (without pot)
Ingredients:
- cabbage or cabbage
- One teaspoon ground cumin (optional)
- a teaspoon of paprika
- 3 or 4 cloves of garlic (to taste of each)
- Oil
- Vinegar
- Salt
How to prepare it:
1 Cut the cabbage very small.
2 In a small bowl mix the oil, vinegar, salt, cumin and paprika, mix.
3 Chop the garlic into small pieces.
4 Add the mixture to the cabbages and the chopped garlic, mix well
and let it rest in the refrigerator for a couple of hours.
And now we have a crunchy and delicious salad!!!!! Don't tell me it's
not easy, do you dare to try it? I recommend you to try it, it is a
crunchy and delicious delight....................... healthy vegetables
that are appetizing.
390.- EGG SANDWICH WITH WINDOW in the GM OLLA
model E
Ingredients:
- Sliced bread
- Egg
- Turkey breast
- Lettuce
- Mayonnaise (optional)
- Onion
- Cheese
Mode of preparation:
1 . - Toast the bread in the pan on the grill menu and begin to
assemble.
2 We put the filling we have, mayonnaise (optional), lettuce well
washed, a slice of breast and a slice of cheese.
3 In the pan put a little oil and in the fry menu, (or grill with less oil)
and make the egg. We cancel when we have it ready.
4 Place the egg on top of the ingredients. And we calculate the
position of the yolk.
5 With a glass, we make the window in the other slice of toasted
bread.
6 Place the bread carefully so that the yolk does not break.
And to eat!!!! rich, rich
391 GAMBAS CON GABARDINA in the OLLA GM model E
Ingredients:
- egg
- shrimp (can be frozen)
- Black pepper
- Lemon
- 3 tablespoons flour
- Oil
- Salt
Mode of preparation:
1 To begin, peel the shrimp and cut the lemon into slices. We
reserve.
2 Pour oil into the frying pan in the frying menu so that it begins to
heat up.
3 Meanwhile, beat the egg in a dish with a little pepper and salt,
and add the flour little by little, stirring it well to break up the lumps.
4 Dip the shrimp in the mixture and add them to the pan, with the
oil very hot.
5 When they are done on both sides, take them out and place them
on a plate with kitchen paper, which absorbs the excess oil very well.
6 We will decorate
392.- RICE A LA MARINERA in the OLLA GM model E
Ingredients:
- 1 tomato
- 1 onion
- garlic
- 1 bell pepper
- seafood to taste (squid, shrimps, cuttlefish, etc.) )
- fish stock cube
- bay leaf
- sweet paprika
- parsley
- peas
- rice
- water
How to prepare it:
1 To make the sofrito 1 tomato, 1 onion, garlic and a bell pepper.
2 Put all the prepared seafood and the avecrem fish stock cube, bay
leaf, sweet paprika, parsley, parsley and peas.
3 Add the rice* and water, close and program:
*NOTE: 1 measuring cup of rice - 2 measuring cups of water.

GM OLLA model E:
Stew menu - Valve closed - (P) medium - (Tª) 130º - 8 minutes

To say that it was delicious, the thickened broth was wonderful!!!!! I

hope you like it!
393.- LENTEJAS CON CHORIZO in the OLLA GM model E
(contributed by Mar Reboredo Alvarez)
INGREDIENTS: 4 People.
- 350 gr of lentils.
- 1 green bell pepper.-1 small onion.
- 1 ripe tomato.
- 2 cloves of garlic.
- 50 gr of oil.
- 1 carrot.
- 1 potato.
- 1 Chorizo (jabuguito)
- 1 tablespoon of paprika de la Vera.
- 750 ml of water.
-Sal.
Mode of preparation:
1 Fry in the pan with a little oil the bell pepper, tomato, onion, garlic,
and salt (if you have thermomix or cecomix 4 sec., speed 4 and
then 10 min., varoma, velocity. 1)
2 Add 750 ml of water and blend, add it to the bowl together with
the diced carrot and potato, the lentils, the paprika and the sliced
chorizo, add salt, close and program:

GM OLLA model E:
Stew menu - valve closed - (Tª)110º - (P) medium - 20 minutes -
cook

3 Depressurize and delicious lentils are ready ;)))

394.- SALTY BROCOLI, SERRANO HAM, CHEESE AND NUTS
CAKE in the OLLA GM model E (contribution of Mar Reboredo
Alvarez)
INGREDIENTS:
- 1 sheet of puff pastry.
- 225 gr. Broccoli.
- 1 onion.
- 150 gr. diced Serrano ham.
- 100 gr. Cheese (to our taste).
- Black pepper.
- Walnuts or pine nuts.
Mode of preparation:
1 Wash the broccoli well and without draining it, put it in the bowl
with a drizzle of oil.

GM OVEN model E: OVEN menu - 5 min.

2 Once the time has elapsed, remove the broccoli.

3 Put in the pan the onion in thin strips, together with the ham and a
small amount of oil and fry in the fry menu at (Tª) 120º 4 minutes,
4 After this time add the broccoli and sauté lightly for a few minutes
over the same temperature and season with pepper.
5 Place the puff pastry in the golden brown pan (I cut it to the size of
the pan) with the baking paper and spread the sofrito on the puff
pastry, add grated cheese (I used a mixture of 4 cheeses) and the
walnuts in small pieces and decorate it with the rest of the puff
pastry, paint the puff pastry with milk to make it more golden brown
and program it:

OLLA GM model E: Oven menu - 15 min.

OVEN HEAD: (Tª) 200º - 5 minutes

395.- APPLE LIGHT CAKE in the OLLA GM model E
(contribution of Maricarmen Márquez)
INGREDIENTS:
- 5 apples
- 3 plain yogurts 0%
- 4 eggs
- 5ml natreen sweetener (or taste as desired) or 70gr sugar
- 70gr cornstarch
- 1 sachet of cake topping (I bought it at lidl)
- 1/4 liter of water
- 1 teaspoon of natreen classic sweetener (or a couple of teaspoons
of sugar)
MODE OF PREPARATION:
1 Peel the apples and reserve one.
2 Chop the rest and place in a bowl.
3 Add the yogurt, eggs, sweetener and cornstarch.
4 Blend with a blender until there are no apple pieces left.
5 Pour into an 18 cm silicone mold.
6 Cut the reserved apple into slices and place it on top, being
careful not to let it sink. Close and program:

GM OLLA model E:
Oven menu - valve open - (Tª)140º - 60min.

7 Once it is finished, we add

OVEN HEAD (Tª) 150º - 10 minutes

You leave it more or less time depending on how golden brown you
like it.
8 Pierce with a toothpick and when it comes out clean it is ready.
9 Allow to cool.
10 Once cold, prepare the topping, mix in a saucepan the water,
sweetener and the sachet (I buy it at lidl but if you don't have it you
can use a bit of whipped marmalade with the juice of half a lemon)
put it on the fire and bring to a boil.
11 Remove and let it cool for 1 minute, with the help of a spoon
spread the icing all over the cake and once it has cooled we can eat
a small piece.
396.- VEGETABLE FLAN in the GM OVEN model E
(contributed by Maricarmen Marquez)
INGREDIENTS:
- 1 onion
- 1 leek
- 1/2 cauliflower
- 1/2 broccoli
- 3 carrots
- 1 zucchini
- 1 red bell pepper
- 2 eggs- 3 egg whites
- 150gr 0% whipped cheese (I put 0% for the diet)
- Black pepper to taste
- Salt to taste
- *NOTE: If you are in a hurry or don't feel like peeling vegetables,
frozen vegetables can be used.
MODE OF PREPARATION:
1 Wash and cut the vegetables and put them in the pan with a little
salt and pepper, cover with water, close and program:

GM OLLA model E:
Turbo menu - valve closed - (P) Medium - 4minutes - cook

2 When finished, drain the vegetables and put them in a bowl with
cold water and ice and then dry them with absorbent paper.
3 Mix in a bowl the eggs, egg whites and cheese, a little salt and
pepper and add the vegetables.
4 Place in a mold, close and program.

GM OLLA model E:
Oven menu - valve open - (Tª) 140º - 40 minutes - cook

5 When opening prick with a toothpick and if it comes out clean is

that it is done, if you see that we do not put a few minutes more.
6 When it has cooled, put it in the refrigerator as this dish is eaten
cold like Russian salad.
7 At lunchtime I like to add some chopped chives, some strips of
piquillo peppers with garlic, mayonnaise and tuna (some olives
wouldn't hurt either) Garnish to taste ;)))
397 SQUASH BIZCOOK in the GM OLLA model E (contribution
of Paqui Herrera)
INGREDIENTS:
- 400 g pumpkin
- 400 g sugar
- 400 g flour
- 4 large eggs
- 150 ml sunflower oil
- 150 ml milk
- 2 sachets of royal yeast
- Sugar and cinnamon for sprinkling
- Dried fruits (walnuts, raisins, almonds...)
WAY TO PREPARE IT:
1 Put the pumpkin in pieces on a plate and put in the microwave at
maximum power for about 10 minutes (until it is soft).
2 Mix the sugar, eggs, milk, oil and pumpkin and beat.
3 Add the flour and the yeast sachets and beat again.
4 Pour the dough into the greased pan. Sprinkle with a mixture of
sugar and cinnamon and you can add nuts to taste.
5 Close and program:

GM OLLA model E:
Oven menu - valve closed - (Tª) 120° - 60 minutes - cook

Once finished, it is put

OVEN HEAD (Tª) 175º - 10 minutes

So that it is golden brown on the other side. Allow to cool and ready
to taste

- 98.- RICE SALAD in the GM OVEN model E

INGREDIENTS:
- 1 measuring cup of rice (1 measuring cup is for two people)
- 2 water measuring cups
- frankfurters.
- 2 eggs.
- Some lettuce leaves.
- 2 cans of tuna.
- 6 slices of turkey sausage or ham.
- Strips of red bell pepper.
- Mayonnaise
WAY TO PREPARE IT:
To cook the eggs:
1 Put four measuring cups of water with a pinch of salt in the bowl.
Place the grid and the eggs on top, close and program:

GM OLLA model E:
Steam menu - valve closed - (Tª) 130º - (P) Medium - 1 minute -
cook

2 Let it depressurize by itself and the eggs are hard-boiled.

Reserve.
To cook the rice
1 In the pan put a spoonful of oil, heat and fry lightly a whole clove of
garlic, including the skin. Add the rice in the pan and a teaspoon of
salt, stir until the rice is soaked with the oil. Add the two measuring
cups of water, close and program:

GM OLLA model E:
Stew menu - valve closed - (T°) 130º - (P) medium - 8 minutes - cook

2 Open, stir well, let the pan rest outside the pot so that it does not
overcook. Let stand for 5 minutes.

3 In the pan on the grill menu we pass the sausages.

4 In a bowl put the chopped lettuce, the tuna, the turkey cut into
small pieces, the egg, the sausages cut into pieces and the rice.
5 Add the mayonnaise and stir well. Garnish with the red bell
pepper.
399.- TORTILLA FRENCH LIGHT in the GM OLLA model E
INGREDIENTS:
- 1 egg
- 1/2 cup ratatouille (or fried tomato)
- 1 slice of Serrano or York ham
- mozzarella cheese
- 1/2 teaspoon baking powder
- parsley
- salt
MODE OF PREPARATION:
1 Pour a couple of tablespoons of oil in the frying pan in the frying
menu.
2 Beat the egg and add the chopped parsley, the yeast and a
pinch of salt.
3 Pour the egg into the pan and make the flat omelet, turning it
carefully.
4 Remove it to a plate and fill it with the ratatouille, closing it
carefully.
5 Chop the ham and put it on top along with the cheese.
6 We introduce it in the bucket and put it in:

OVEN HEAD: (Tª) 160º - 5 minutes

Until the cheese is browned and melted.

How rich!!!!! to brighten up a simple French omelet, easy to make
and delicious, it is a lunch or dinner that can be prepared in a
moment, it is also ideal if we want to eat light but tasty.
400.- LENTEJAS A LO POBRE en la OLLA GM model E
(contribution from Pilusqui De la Terraza )
INGREDIENTS:
- A small glass of lentils
- Two small glasses and a pinch more of water
- Half a chopped onion
- Three large garlic cloves (whole)
- Two chorizos (cut in pieces)
- A small package of taquitos of ham
- Pinch of white wine
- Pinch of oil
- Pinch of salt (to taste because the ham already salts enough)
- A bay leaf
- One teaspoon of sweet paprika
- Three teaspoons of natural tomato (canned)
- Meat pellet
WAY TO PREPARE IT:
1 Put oil on the griddle menu, poach the onion and whole garlic
cloves a little.
2 I added the wine and there I put the chorizo pieces, letting them
release the fat and passing them a little bit.
3 I added the ham cubes and the same.
4 Then add water, lentils, tomato, bay leaf, salt (not better), paprika
and meat cube.
5 Close and program.

GM OLLA model E:
Turbo menu - valve closed - (Tª)130º - (P) high - 10 minutes -
cooking

6 Depressurize, open, and let it cook without the lid for a few
minutes in the stew menu or low heat so that it will lose its watery
appearance due to having been cooked under pressure, and thus
reduce the broth and lock a little.
And ready lentils, healthy, quick, simple, good and with very few
ingredients. A luxury dish
 401.- CHICKEN SAUTÉ WITH POTATOES in the GM E OVEN
INGREDIENTS:
- Chicken breast (cut in strips or cubes to taste)
- Potatoes
- Onion
- Oil
- Salt
- Green Peppers
- Pepper
- Can of mushrooms
WAY TO PREPARE IT:
1 Season the chicken with salt and pepper.
2 Put enough oil in the pan to fry the potatoes.
3 In the frying menu, when the oil is hot, put the frying basket to fry
the potatoes. Once browned to taste, remove and set aside.
4 Empty the pan, or change to another pan, and leave a little oil in
the bottom.
5 We will put the onion cut into julienne strips and the peppers in
strips inside, with a little oil and we will poach in Griddle Menu (Tª)
130º.
6 Once it starts to become transparent, add the mushrooms and
continue frying and stirring well.
7 Add the breasts and continue browning until the meat is done and
browned to your liking.
8 At the end we add the french fries so that they take the flavor of
the rest of the ingredients, stirring while we brown a little more.
Ready to serve and eat, are you in?

402.- BREAD PIES in the GM model E FROGGER

INGREDIENTS:
- Frozen dumplings
WAY TO PREPARE THEM:
1 Take them out of the freezer a few minutes earlier so that they
don't burst when they are done.
2 Place the grid in the pan and place the dumplings on top of it and
program

GM OLLA model E:
Oven menu - 5 minutes

OVEN HEAD (Tª) 200 - 5 minutes

And now we have some tasty pasties without frying, healthy and
avoiding the
403 PEAR JAM in the GM OLLA model E
INGREDIENTS:
- 1Kg of ripe pears without skin
- 400gr sugar
- juice of 1/2 lemon
MODE OF PREPARATION:
1 Peel and cut the pears into small pieces. We weigh them. We will
put about 400-500gr of sugar per kilo of fruit (you can use brown
sugar).
2 Put the fruit and sugar in the bowl (with the lid open) and program:

GM PAN model E: Stew menu - (Tª) 110º.

3 Add the juice of half a lemon, or one if it is small, and stir until the
sugar is completely dissolved.
4 We close our pot and we put in

GM OLLA model E:
Stew menu - valve closed - 20min

5 When finished, remove a glass of juice and blend the rest of the
fruit until the desired texture is achieved.
6 If you like to find a little piece of fruit, but if you want it lighter, just
beat a little more and you are ready....
7 Put the jam in sterilized jars, and boil the jars in the pot, to make
the vacuum, put a cloth in the bottom of the pan and place the jam
jars tightly closed on top. Pour water to cover the jars and program:

GM OLLA model :
Stew menu - valve closed - 20 minutes

8 Depressurize, let them cool and then store them in a cool, dry
place away from light.
9 Do not forget to put a label on the jars indicating the type of
product and the date of packaging.
404.- PORTUGUESE BRIOCHE on GM OLLA model E
INGREDIENTS:
- 500 gr of strong flour
- 130 gr sugar
- 90 gr of butter at room temperature
- 120 ml of milk at room temperature
- 3 eggs
- Salt (one teaspoon)
- 25 gr fresh yeast
- 1 egg for painting the brioche
MODE OF PREPARATION:
1 If you have the Thermomix, Cecomix, put the sugar and pulverize
to make powdered sugar. 2.- Add the milk and eggs and beat until
whipped.
3 Add the flour and the sifted baking powder, continue beating.
4 Add the butter and salt, beat.
5 Let the dough rise in a bowl until it doubles its volume (if we have
done it in Cecomix we can cover the machine).
6 We take out the dough and put it on a base with a little flour.
7 With floured hands we flatten the dough and divide it into portions.
The characteristic shape is this: a larger central ball and the rest
around it are smaller.
8 If we want to fill the brioche, this is the moment to introduce the
chocolate* when forming the balls.
9 Once assembled, let it rise, covering the mold with a cloth until it
doubles in volume.
10 Once it has risen, we paint** the surface with beaten eggs and
put wet sugar on each ball.
11 Put the brioche in the baking sheet or baking paper in the baking
pan. Close and program:

GM OLLA model E:
Oven menu - valve closed - (Tª) 140º - 15 minutes
We open and put

OVEN HEAD: (Tª) 175º - 5 minutes

NOTE: *One ounce of chocolate can be added to each dough ball.
**You can also paint with milk instead of egg and add other things:
candied cherries, dried fruits...to taste.
405.- CHORIZOS A LA SIDRA in the OLLA GM model E
Ingredients:
- fresh sausages
-1/2 measuring cup of cider, white or red wine (whichever you
have)
-oregano (optional)
MODE OF PREPARATION:
1 Prick the chorizos with a fork or knife.
2 Put them in the bowl with the cider or wine and add oregano
(optional) to taste. Close and program:

GM OLLA model E:
Stew menu - valve closed - (P) medium - (Tª) 130º - 5 minutes -
cook

3 Depressurize and prick the sausages again, so that they

release all the fat.
4 With the lid open, set the fry menu for a few more minutes to
reduce the cider or the wine you have added.
5 Cut into slices, or whole, that if prepare bread, because they are
very good, nothing strong, no fat, to enjoy them!!!!
- 06.- CHEESE CAKE in the GM Model E OVEN
INGREDIENTS:
- 200 gr. cookies (plain maria, cinnamon cookies, to taste)
- 100 gr. butter at temperature. environment
- 300 gr. cheese spread
- 3 eggs
- 3 plain or lemon yogurt
- 30 gr. flour
- 150 gr. sugar
-jam cover
WAY TO PREPARE IT:
1 We make the base by crushing the cookie with the butter with the
mixer or if you have cecomix, thermomix).
2 Grease the bottom of the pan with butter and put the crushed
cookie, smoothing it well and leaving it smooth with a flexible tongue.
3 We make the mixture of cheese, eggs, yogurts, flour and sugar
with the mixer.
4 Pour the mixture into the bowl on top of the cookie. Close the pot
and program:

GM OLLA model E:
Oven menu - valve open - (Tª) 120º - 50 minutes - cook

5 Do not open the lid, leave it inside canceling the menu for another
30 minutes.
6 Open, let cool and unmold.
7 Cover with jam to taste, ideally strawberry, blueberry or berries
jam, put in the fridge for a few hours and serve cold.
It's delicious!!!
407.- CREAM OF VEGETABLES in the GM OVEN model E
INGREDIENTS:
- 1 onion
- 1 carrot, peeled
- 1 or 2 leeks
- some celery
- 1 or 2 peeled zucchini
- 1 peeled potato
- oil
- cheese or piece of cheese that you have in the fridge.
- water
WAY TO PREPARE IT:
1 In the frying pan put a little oil in the fry menu.
2 Cut all the vegetables into pieces.
3 Add the chopped vegetables to the hot pan (remember to add salt
to taste).
4 Once it has sautéed a little, add water according to the thickness
of the cream. Close and program:

GM OLLA model E:
Stew menu - valve closed - (Tª) 130º - (P) Medium - 8 minutes - cook

5 Depressurize, add some cheese (1 per person) and blend it.

IDEA: to decorate each dish you can sprinkle a pinch of sweet or
spicy paprika and a dash of oil, a dash of cream, or some croutons.
and TO THE TABLE!
408.- IMPROVED ORANGE FLAN in the OLLA GM model E
(Pilusqui's contribution )
INGREDIENTS:
- 4 large juice oranges
- 4 eggs
- Condensed milk
- Two teaspoons of cornstarch.
- Liquid caramel.
WAY TO PREPARE IT:
1 Beat with the mixer the eggs, condensed milk (half a jar of La
Lechera of 740 grams or less if you do not want so sweet, and to
taste sweet), cornstarch and orange juice, with the four oranges
leaves a tupper almost full of the small round ones of Mercadona.
2 Caramelize the mold and add the mixture to the flan pan.
3 In the pan put the rack on top of the mold with the flan covered
with a lid or albal paper.
4 Fill the mold halfway with water, close the mold and program

GM OLLA model E:
Stew menu - valve closed - (Tª) 110º - (P) medium - 10 minutes

5 Let cool and put in the refrigerator, leave for a few hours and
unmold. And ready to taste a magnificent orange flan!!!!!!
409.- KIWI JAM in the GM OVEN model E
INGREDIENTS:
- 1Kg of ripe kiwis without skin
- 800 gr sugar
- juice of 1/2 lemon
MODE OF PREPARATION:
1 Peel and cut the kiwis into small pieces. We weighed them.
2 We will put about 750-800gr of sugar per kilo of fruit.
3 Program the stew menu (with the lid open) in the GM OLLA and
add the fruit and sugar, stir until the sugar dissolves completely. Add
the juice of half a lemon, or one if it is small, and stir.
4 We close the pot and put in

GM OLLA model E:
Stew menu - valve closed - 20 minutes - cook

5 When finished, remove a glass of juice and blend the rest of the
fruit until the desired texture is achieved.
6 If you like to find some pieces of fruit, but if you want it lighter, just
beat it a little more and it will be ready.
7 We put the jam in sterilized jars, and boil the jars in the pot for 20-
25 minutes so that the vacuum is made and we can keep them for a
long time.
I hope you like it and that you make it a lot of times!!! It is delicious!!!
I can assure you
410 CHICKEN PARMESAN in the GM OVEN model E
INGREDIENTS:
- chicken breasts
- flour
- bread crumbs
- grated Parmesan cheese
- 2 eggs
- Salt
- pepper
For the parmesan sauce
- tomato in sauce
- grated Parmesan cheese
- slices of cheese (of your choice)
- oregano (optional)
- cherry tomato
- Oil
MODE OF PREPARATION:
1 Place the breasts on a cutting board.
2 Flatten the breast a little with a rolling pin so that it is well
extended.
3 Add a little salt and pepper.
4 In a plate put the flour, in another the breadcrumbs with the
Parmesan cheese and in another the two beaten eggs.
5 Dip each breast first in the egg, then in the flour, then in the egg
again and finally in the breadcrumbs with the Parmesan.
6 Put a little oil in the pan and set the frying menu.
7 Fry each chicken breast for about 3-4 minutes on each side until
golden brown and crispy.
8 Once the breasts are ready, place them on absorbent paper to
remove the remaining oil.
9 In the same pan, in the oil used to fry the breasts, put the tomato
sauce as a base until the bottom is covered.
10 Place the chicken breasts with the oregano (optional), the
grated Parmesan cheese, the halved cherry tomatoes and the
cheese slices on each breast.
11 We put the oven head
OVEN HEAD (Tª) 175º - 8 minutes

12 Remove the head when you see that the cheese has melted
and browned to your liking.
The breasts can be served with pasta, salad, french fries, etc.......
they are delicious!!!!!!
411.- GARBANZOS CON ESPINACAS en la OLLA GM model E
INGREDIENTS:
-Chickpeas (soak overnight)
-Spinach (frozen bag)
- 1 tomato
- 1/2 bell bell pepper
- 1/2 onion
- 2 garlic
- 1 carrot
- A teaspoon of paprika de la vera
- A bay leaf
-Cumin (optional)
- 1 chorizo sausage cut into slices
-Oil
-Sal
- Water (two measures of the measuring cup, because spinach
releases water when frozen)
MODE OF PREPARATION:
1 Stir-fry the tomato, bell pepper, onion, garlic and carrot with a
dash of oil in a griddle menu with the lid open.
2 Then add all the ingredients and stir everything, close and
program:

GM OLLA model E:
Turbo menu - valve closed - (P) high - (Tª) 130º - 15 min.

3 Depressurize, open, stir and garnish with hard-boiled egg.

412 COOKING GARBANZOS in the GM OVEN model E
INGREDIENTS:
- 200 gr chickpeas
- 1 bay leaf
- 1 onion
- carrot
- salt
- 1 ham bone (optional)
- some chicken bones (optional)
- 3 measuring cups of meat stock (or water with meat stock cube)
WAY TO PREPARE IT:
1 Soak the chickpeas in plenty of water overnight.
2 Drain the chickpeas that have been soaking and put them in the
pan.
3 Cover with meat broth or water. Add 3 measuring cups of meat
stock (or water with meat stock cube), the bay leaf, the onion and
carrot, the bones and a pinch of salt. Close and program:

GM OLLA model E:
Stew menu - Valve closed - (P) high - (Tª) 140º - 25 minutes

4 Depressurize, open and serve.

If we cook them for several servings, we will freeze them and every
day we will complement them in different ways, we will have
different dishes as a result, with spinach, chorizo, etc. as you
please
413.- GRILLED HAKE WITH DARK BEANS in the
GM OLLA model E
INGREDIENTS:
- hake slices.
- A jar of cooked pinto beans.
- 2 cloves garlic
- Parsley.
- Oil
- salt
- pepper
WAY TO PREPARE IT:
1 In the pan put a little oil on the grill menu.
2 We make the hake to our liking. Remove and reserve.
3 Wash the beans with water and let them drain.
4 In the same oil, brown the finely chopped garlic cloves.
5 Add the beans, sauté a little and sprinkle with chopped parsley.
Season with salt and pepper.
6 Serve with the beans as a base and the hake on top. You can
serve with salad
414.- BACALAO ENCEBOLLADO ENCEBOLLADO EN CAMA DE
PATATA in the GM OLLA model E
INGREDIENTS:
- 1 large onion
- 1 medium red bell pepper
- 1 green bell pepper
- 1 medium potato
- 4 pieces of fresh frozen codfish
- a spoonful of cornstarch
- olive oil
- 1/2 measuring cup of white wine
- 1/2 measuring cup of water
- salt
MODE OF PREPARATION:
1 Chop the vegetables to taste, the potato cut into thin slices.
2 Sprinkle the cornstarch over the desalted cod and set aside.
3 Put the oil in the pan and in fry menu, fry the onion, the bell
pepper and the potatoes, add the cod and give them a pass over the
oil in which we have fried the vegetables and the potatoes, moving
them away from the pan to one side.
4 Add the white wine; let the alcohol evaporate and add the water.
5 Close the lid and program:

GM OLLA model E:
Stew menu - valve closed - 3 minutes - cook

6 Depressurize and serve

415.- BIZCOCHO WITHOUT EGGS in the GM OVEN model E
(contribution of Luzmary Gonzalez )
INGREDIENTS:
- 240 gr of wheat flour
- pinch of salt
- 1 sachet of royal yeast
- 200 gr margarine
- 150 gr sugar
- the zest of 1 lemon
- 75 ml milk
- 50 gr of candied fruit
WAY TO PREPARE IT:
1 Mix the butter with the sugar, add the salt and continue beating.
2 Add the lemon zest, the milk and mix.
3 Sift the flour together with the yeast and add it little by little while
whisking.
4 We leave a little and there we will add the candied fruit so that it
is floured and not all go to the bottom and add them to the dough
we have and mix well.
5 Grease and flour our bowl and put the dough inside and program

GM OLLA model E:
Oven menu - valve open - (Tª) 130º - 50 minutes

6 Let it cool, decorate the top with powdered sugar and a delicious
cake is ready.
416 Grape Bonbons with the GM OLLA model E
INGREDIENTS:
- 300 gr. grape
- 125 grs. special dessert chocolate for melting
- 60 grs. grated coconut/colored chocolate noodles
- 60 grs. raw sliced almonds
MODE OF PREPARATION:
1 Clean the grape segments and dry them.
2 Place the rack in the pan and place a mold on top, preferably with
a lid (so that no water gets into the chocolate).
3 Pour water up to half of the mold, and put the chocolate in pieces
inside the mold. Close and program:

GM OLLA model E:
Stew menu - valve closed - 3 minutes

4 Depressurize, open and remove.

5 With the help of a wooden skewer we introduce the grapes in the
melted chocolate and let them drain, bathe the grapes well in
chocolate.
6 Then dip the grapes in the grated coconut, or in the flaked
almonds, or in the colored chocolate noodles. To the taste of each
one.
417.- ESPAGUETTI CON SURIMI in the OLLA GM model E
INGREDIETNES:
- spaghetti
- 1 liter of hot water
- crab sticks (surimi)
- garlic cloves
- olive oil
- salt
- chopped parsley
WAY TO PREPARE IT:
1 Pour hot water, two teaspoons of salt, oil and the halved
spaghetti into the bowl and stir, remembering to use 100gr of pasta
per person.
2 Closing and programming:

GM OLLA model E:
Stew function - valve closed - (Tª) 130º - (P) medium - 5 minutes

3 Depressurize, open, drain the spaghetti and set aside.

4 In the pan put two tablespoons of oil and two slices of garlic to
brown.
5 Before they take color, add the shredded surimi sticks. You can
cut them in slices, as you like.
6 Sauté lightly and add the spaghetti to the pan.
Slightly sauté everything again.
7 Serve hot and sprinkled with chopped parsley. Bon appetit!!!!
418.- PIQUILLO PEPPERS STUFFED WITH SURIMI SALAD in
the GM OVEN model E
INGREDIENTS:
- Piquillo peppers
- Crab or surimi sticks
- Chives or onions
- Mayonnaise
- Salt
- sugar
- oil
WAY TO PREPARE IT:
1 Cut the edges of the piquillo peppers to leave them straight, and
reserve the small pieces.
2 In the pan put a few drops of oil, a little salt and a little sugar in
the grill menu.
3 It is only necessary to have them for a few seconds on each side,
be careful when turning them over. Remove and set aside.
4 In a bowl put the spring onion or onion, the pieces left over from
the peppers, and the surimi; all chopped small.
5 Add enough mayonnaise to make it compact and mix everything
very well.
6 Fill the peppers with a teaspoon. Handle them with care, because
they break easily.
Enjoy them as you like! Appetizer, starter or side dish. You can also
use this delicious surimi salad for other preparations such as:
canapes, sandwiches, or filling for tartlets or vol-au-vents.
419.- SURIMI AL AJILLO in GM OLLA model E
INGREDIENTS:
- Olive oil
- Salt
- A clove of garlic
- One dried red cayenne pepper (optional, it is for spiciness)
- crab or surimi sticks.
WAY TO PREPARE IT:
1 Put a few spoonfuls of oil in the frying pan in the frying menu.
2 Fry the garlic and cayenne (optional).
3 Meanwhile, cut the crab sticks.
4 When the garlic is browned, add the sticks to the pan and fry.
And now we have our dish. Easy, simple and for everyone!!!!
420 PATE DE SURIMI (without OLLA)
INGREDIENTS:
- 200 gr crab sticks.
- 160 gr of skimmed cream cheese.
- 20 gr of oil.
- 3 tablespoons lemon juice.
- 1 pinch of salt.
- 1 pinch of freshly ground black pepper.
- 2 tablespoons chopped fresh chives.
To decorate:
- Leaves of lettuce heads.
- Cherry tomatoes.
- Cucumbers.
WAY TO PREPARE IT:
1 Put in the blender (mixer, cecomix, blender, etc.). ) the crab sticks
and program 3 seconds, speed 4. With the spatula, lower the
remains on the walls of the glass towards the blades. Or beat it with
the hand blender all together.
2 Add the cheese, oil, lemon juice, salt, pepper and chives and mix
15 seconds, speed 3.
3 Place a teaspoonful of pâté on cucumber, on lettuce heads... and
decorate with cherry tomatoes, carrot sticks, celery...
You can also serve this pâté on toasted bread, take it as a filling for
a delicious sandwich... You'll love it !!!!
421.- SURIMI SALAD (without OLLA)
INGREDIENTS:
- surimi sticks
- cabbage
- mayonnaise or salad dressing (oil, vinegar and salt)
WAY TO PREPARE IT:
1 Shred the surimi, chop the cabbage into thin slices or you can
grate it.
2 Place in a bowl and add the mayonnaise or salad dressing, mix
well, and refrigerate before serving.
Rich, easy and quick salad that you will love.
422.- SURIMI ROLLS (without OLLA)
INGREDIENTS:
- Surimi
- Cheese in a tub
- Dill
- Parsley
- Onion powder
WAY TO PREPARE IT:
1 Put the cheese together with the dill and the onion in a bowl and
mix well.
2 Unroll the surimi sticks and spread them with the cheese mixture,
roll them again and cut them in half to make them bite-size and more
convenient to eat.
3 Place in a dish sprinkled with parsley.
And ready to enjoy! An appetizer that is ready in a jiffy!!!! and it looks
great!!!
TIP: A bunch of fresh parsley, cut with a scissors into small pieces,
put in a small airtight tupper... and freeze. !!!!!! You take it out when
you need it, and it smells fresh.
423.- SURIMI STUFFED EGGS in the GM OVEN model E
INGREDIENTS:
- 8 eggs (2 per person)
- 4 measuring cups of water
- the roasting rack
-sal
- 12 surimi sticks
- 1 small spring onion
-mayonnaise
-fried tomato
-vinegar
WAY TO PREPARE IT:
1 Put the water and salt in the bowl of the OLLA GM, the grid and on
top of it.
fresh eggs. Closing and programming

GM POT
Steam menu - valve closed - (Tª) 130º - (P) Medium - 1 minute - cook

Let it depressurize by itself and the eggs are hard-boiled.

2 Peel them, cut them in half widthwise, remove the yolk and with
the help of a small spoon, remove a little bit of white to make the hole
bigger and fit more filling.
3 Chop the spring onion into very small squares and do the same
with the surimi sticks (you can use the chopping robot). Put them in a
bowl and add some of the yolks that we will have crumbled.
4 Add 3 or 4 spoonfuls of mayonnaise and 1 spoonful of fried tomato
to the mixture. Stir the mixture well and proceed to fill each hole.
5 To decorate, grate some cooked egg yolks and sprinkle them on
top of the deviled eggs.
6 Cut a surimi stick into small portions and top each egg with them.
7 Let it cool in the refrigerator for at least 1 hour.
Yummy!!!
424.- LEMON BIZCOCHO in the GM OVEN model E
INGREDIENTS:
- 3 eggs
- 150 gr. sugar
- a pinch of fine salt
- 150 gr. of sunflower oil
- 3 tablespoons lemon juice
- the zest of a lemon
- 120 gr. of flour
- 60 gr. cornstarch
- 1 sachet of Royal type baking powder
WAY TO PREPARE IT:
1 Grease the pan with a piece of butter, rubbing well the bottom and
the walls so that the butter sticks, put a piece of baking paper cut to
the size of the pan. If it is the ceramic trough, it is not necessary.
2 Beat the eggs with the sugar and a pinch of salt until whipped.
3 Incorporate the rest of the ingredients while whisking. Sifted flour
and baking powder.
4 Pour into the greased pan, close and program:

GM OLLA model E:
Oven menu - valve open - (Tª) 140º - 30 minutes - cook

5 When finished, open, put the browning lid on and program

OVEN HEAD: (Tª) 200º - 5 minutes

This way we get a golden surface. Remove and sprinkle with

powdered sugar.
And ready!!!! a delicious lemon sponge cake

425.- CHEESE CAKE DULCE DE LECHE in the GM OVEN mod. E

(contribution from Mar Reboredo Álvarez)
INGREDIENTS:
For the base
- Package of Maria cookies.
- 75 gr. Butter
For the filling
- 500 g dulce de leche + c.n. to cover the surface of the cake
- 400 g quark type cream cheese (Philadelphia)
- 100 g heavy cream
- 100 g plain yoghurt (100 g milk cream can be substituted)
- 3 eggs
- 50 g corn starch
WAY TO PREPARE IT:
1 Except for the cream, all ingredients should be at room
temperature.
2 To prepare the base: Grind the cookies and add the butter until
everything is well mixed.
3 Line the pan with baking paper and cover the base with the cookie
and butter dough, place in the refrigerator to harden and in the
meantime prepare the filling.
4 For the stuffing: This operation can be done directly with a hand
blender or in a few seconds with a food processor....
With the Thermomix, cecomix: put the dulce de leche and the cheese
in the mixing bowl and mix , 30 " speed 3/4 Add the eggs and the rest
of the ingredients: . 30 " speed. 3
5 Pour the mixture over the cookie base and program

GM OLLA model E:
Oven menu - valve open - (Tª) 130º - 20 minutes

6 Open and put on the furnace head.

OVEN HEAD: (Tª) 175º - 8 minutes

7 Keep watching so that it does not burn, and remains golden

brown.
8 The cake is ready when the surface is firm, but still a little soft in
the center.
9 Let cool in the pan, unmold when completely cool.
10 Spread a layer of dulce de leche on the surface.
11 And put in the refrigerator for a couple of hours.
426.- LIGHT CHEESE PIE in the GM OLLA model E
INGREDIENTS:
- 100 gr. of cheese spread 0.2 % m.g.
- 2 small low fat cheeses (Santé type, El caserío light...)
- 1 plain skimmed yogurt 0% m.g.
- 125 ml. of skim milk 0% m.g.
- 3 eggs
- 2 tablespoons cornstarch
- 2 tablespoons liquid sweetener
- 1 double sachet of soda or half sachet of baking powder.
WAY TO PREPARE IT:
1 Beat the eggs with the sweetener until they whiten and increase in
volume. It is better to do it with an electric whisk to save effort.
2 Gradually add the spreadable cheese, the cheeses**, the yogurt
and the milk. Pour one at a time and do not add the next one until the
previous one is well mixed.
** In the case of the cheese, it does not matter if there are small
pieces left, since they disappear, melt, during cooking.
3 Then add the cornstarch mixed with the baking soda (previously
sifted), the way to incorporate it is with enveloping movements, NOT
beating.
*** Another easier and quicker way to prepare it is to mix all the
ingredients with a blender, blend until everything is perfectly united
and it looks like a paste. It continues from here. The difference with
the first way is that it is a little more compact, less spongy, but with a
very good texture... I like both options.
4 Prepare a flan pan with a lid suitable for placing in the pan.
5 Brush the whole inside with liquid sweetener (to "try" to prevent it
from sticking, since we cannot use liquid caramel is light) and pour
the cream cheese inside.
6 Close the lid, put the grid in the pan, put the mold in the pan and
pour water up to half of the flan pan, close the lid of the pan and
program
GM OLLA model E:
Stew function, valve closed, 110º (Tº), medium pressure (P), 15 min.
7 Leave it in the pot until it cools down.
8 When we remove the flan from the pan, take it to the refrigerator
to cool down.
9 Once cooled, remove the sides with a silicone spatula and turn out
onto a serving dish.
And ready to eat!!!!
427.- SARD WITH POTATOES AND EAR in the GM OLLA mod. E
(Pilusqui's contribution)
INGREDIENTS:
- Cabbage
- potatoes
- salted pig ear
- virgin olive oil (Picual variety is best)
- Modena vinegar
- salt
WAY TO PREPARE IT:
1 Place the desalted ears in the bowl, close and program:

GM OLLA model E:
Stew menu - valve closed - (P) high - (Tª) 140º - 30 minutes - cook

2 In the meantime, wash the cabbage, chop it with your hands and
peel some medium-sized potatoes.
3 Depressurize, remove the ears and set aside.
4 In the same water, put the grid, the vegetables and the whole
potatoes and program:

GM OLLA model E:
Stew menu - valve closed - (P) medium - (Tª) 120º - 11 minutes -
cook

5 Depressurize, and introduce the ears cut lengthwise that we had

reserved and stir.
6 Once served on the plate, season with extra virgin olive oil and
Modena vinegar.
In summer it can be served cold, a very rich dish. !!!!
428 GRILLED STUFFED SQUIDDING WITH MAGA SAUCE in the
GM OLLA model E
INGREDIENTS:
- 1 Kg of medium sized squid (calculate 3/4 pieces per person)
- 1 package of freshly grated surimi (150grs)
- 1 Large Leek
- 1 garlic
- 2 Eggs
- Olive oil,
- Salt
For the garnish:
- 1 green bell pepper, thinly sliced.
For the Salsa Maga:
- 1 garlic
- Fresh parsley
- A few drops of lemon or vinegar
- salt
- Oil
WAY TO PREPARE IT:
1 Cut a green bell pepper into strips discarding the seeds and white
stems inside, and put them with a few drops of oil and salt in the pan
in the frying menu, turning it from time to time until it is cooked to our
liking. We reserve.
2 While we are making the Maga sauce. Wash some parsley
leaves, and put them in a mortar, together with a chopped garlic
without the seed and salt. Crush with a mallet until a paste is
obtained. Add a few drops of lemon or vinegar and a drizzle of olive
oil. We reserve.
3 Clean the squid by pulling the tentacles so that we take the whole
head and part of the viscera along with the ink. We discard the
entrails including the ink. From inside the body we remove the plastic
spine. Then, we turn them over by pressing with a finger on the end
of the tube until the outer part of the squid becomes the inner part.
Rinse well and let them drain. We cut off the tentacles at the level of
the eyes (leaving them outside), and we are left with only the legs.
4 Remove the leek roots and green leaves, and a layer or two.
Clean well and cut into small pieces. Cut all the squid legs into
pieces. In the pan, in the oil from frying the bell pepper strips, add the
finely chopped garlic and a little more oil in the fry menu.
5 We introduce the leek with a little salt. We brown.
6 As soon as the leek starts to turn golden brown, add the squid legs
and keep browning for 2-3 minutes, mixing everything together. 7.- A
little water will come out of the squid, we wait for it to evaporate, and
then add the grated surimi, turn a few more minutes and add the 2
beaten eggs and a little salt. A couple of turns integrating everything
and we cancel the frying menu.
8 With a spoon we fill the squids up to 3/4 of their capacity. As is,
and without putting the toothpick to close the squid, as the heat effect
will cause them to shrink and nothing will come out of the inside,
9 Sprinkle the pan with a pinch of salt and a few drops of oil on the
grill menu. We leave it heating, when we see that the pan is very hot,
introduce the squid and turn them a couple of minutes on each side.
10 Now we only have to plate these Stuffed Calamari. We will put 3
units per plate, a few strips of bell pepper, and sprinkle a few drops
of Salsa Maga on top.
You can't imagine how delicious these stuffed squid are. You have to
try them, you will love them!!!! They are very easy and quick to
prepare, I have explained it step by step.
429.- RED FRUIT JAM in the GM OVEN mod. E
INGREDIENTS:
- 400 grs. of peeled and seeded watermelon.
- 400 grs. of strawberries.
- 200 grs. of cherries.
- 2 tablespoons chopped fresh mint (optional)
- 400 grs. sugar.
- The juice of a lemon.
WAY TO PREPARE IT:
1 Blend the watermelon, add the lemon juice and set aside.
2 Wash the cherries well and remove the stone and chop them
together with the strawberries, add the sugar and stir well. We put it
together with the watermelon and the lemon.
3 We put it in the pan over low heat, stirring from time to time and
we will gradually crush the strawberries and cherries.
4 When it thickens, cancel the simmer menu and when it is
lukewarm, add the chopped mint if you like it.
And we will have it ready to pack if we want, I never have time to
pack it, it disappears before hahaha.
Together with cheese it is delicious!!!! in the mornings for breakfast
a pleasure!!!
- 30.- GALLO EN PEPITORIA in the OLLA GM model E
INGREDIENTS:
- Half a rooster (it can also be prepared with free-range hen).
- 1 head of garlic.
- 1 onion.
- Pine nuts (quantity to taste).
- 2 measuring cups of white wine.
- 1 measuring cup of water.
- Oil.
For the picada:
- 2 slices of fried bread.
- 15 fried almonds with skin.
- Fresh parsley.
- 3 cloves of garlic.
- Saffron strands generously.
- 1 boiled egg yolk.
- Sal.
MODE OF PREPARATION:
1 Season the rooster with salt and pepper.
2 In the pan put the olive oil, a whole head of garlic and the chopped
rooster and fry menu.
3 When it is well browned to your liking, remove the pieces of meat
and the head of garlic, and set aside.
4 In the same oil we fry the grated onion and the pine nuts (it is
necessary to control it a lot so that the pine nuts do not burn) lower
the temperature.
5 In the meantime we prepare the picada. To do this, we crush in a
mortar the bread, the almonds and the garlic cloves (which we have
previously fried), the fresh parsley, the salt, the saffron threads and
the boiled egg yolk.
6 Add the minced meat to the pan with the onion and pine nuts and
mix well.
7 Put in the pan the pieces of rooster that we had fried and
reserved, and the head of garlic.
8 Add the two measures of white wine and the water, close and
program:
GM OLLA model E:
Stew menu - valve closed - (P) medium - (Tª) 130º - 15 minutes

9 Depressurize, open and let it cook for a few more minutes so that
it will lose its cooked aspect and lock the broth.
When it is time to serve it, we accompany it with french fries and a
little bit of chopped boiled egg. Great for rich!!!!
431.- STRAWBERRY YOGURT in the GM OVEN Model E
INGREDIENTS:
- 1 l of warm milk
- 50/60 gr powdered milk (if we want more consistent add more)
- 1 plain or flavored yogurt
- sugar or saccharin to taste for sweetening
- 2cds strawberry syrup
WAY TO PREPARE IT:
1 To mix, warm the milk and add the rest of the ingredients, beat it
and put it in a tupper or glass bowl with a lid.
2 Turn on the pot and put 3 or 4 fingers of water in the pan or up to
the first mark. Set any program and bring the water to a boil.
3 Introduce the bowl with the yogurt and close the pot and leave it
turned off and unopened for at least 10 to 12 hours.
4 Once this time has elapsed, put it in the refrigerator.
You can make them in individual glass jars with lids, I do it in the big
bowl hehehehe.
They are much richer and healthier
With the GM programmable cooker we can make the yogurt
fermentation process. Just use the GM pot as a thermos to keep it
warm for a few hours. To do this, put water in the pot to boil, then
turn off the pot and put the yogurt jars inside, as if it were a bain-
marie.
432.- NATURAL YOGHURT in the GM OVEN model E
INGREDIENTS:
- 1 liter of milk
- 5 packets of sugar (or more, to taste)
- 1 plain unsweetened yogurt
- 50/60 gr powdered milk (if we want more consistent add more)
- Some jars from the yogurt maker, or any glass jar with a lid.
- A silicone base to avoid damaging the pan or rack.
- A microwave-safe plastic jar
- whipping rods.
WAY TO PREPARE IT:
1 First add the sugar with the yogurt so that it does not make lumps,
and then add the milk and stir everything with the rods in a
microwave-safe jug.
2 Microwave at maximum power for 3 minutes (800w).
3 Pour into the jars.
4 Put the silicone base on the tray or rack and put water depending
on the height of the jars (previously look where it reached the jars).
5 Heat the pot in the stew menu for a couple of minutes. When it is
about to boil you cancel the menu.
6 The temperature of the water must be at 40ºC and the preparation
must never exceed 45ºC. If this temperature were exceeded, the
bacteria responsible for transforming the lactose in the milk into
lactic acid would die, and the yogurt would not set.
7 Put the jars tightly closed and making sure that they do not touch
each other.
8 Close the pot with the valve closed and leave it off all night, at
least 8 hours the yogurts should be fermented.
If you do not add powdered milk, the texture is like whipped yogurt,
and if you add powdered milk, it comes out more compact. It's up to
you.
They are really good... It is a very simple recipe, and economical
because it does not use any electricity, while the yogurt maker, you
have to leave it plugged in all night. Recipe, tasty, healthy, the result
is a very soft, delicious yogurt..........................umm!!!!
433.- NORMAL FRIED POTATOES in the GM OVEN model E
(Pilusqui's contribution)
INGREDIENTS:
- potatoes
- oil
- salt
WAY TO PREPARE IT:
1 Put olive oil (the one you want) in the daikin pan. (It doesn't take
much, much less than in the deep fryer).
2 Set frying menu, maximum temperature. When hot, add the
potatoes already cut and salted (if desired, otherwise the salt can be
added later).
3 Stir from time to time with a skimmer or similar.
4 If they are being made too fast, lower the temperature.
5 When they are almost ready, remove and set aside.
6 If you do not eat them at the moment, leave them reserved
drained and at lunchtime set the frying menu with the temperature at
maximum.
7 When the oil is hot all over, put them back in, stir, and when you
see them ready, remove them, drain and serve. Delicious!
434.- PISTO WITH FRIED EGGS in the OLLA GM model E
(contribution of Cecilia Pérez de Guzmán)
INGREDIENTS:
Ratatouille:
- 2 zucchini
- 2 eggplants
- 1 large onion
- 2 medium frying peppers
- fried tomato
- 1 measuring cup of oil
- 1 measuring cup of tomato sauce
WAY TO PREPARE IT:
1 Cut the onion and peppers into small pieces, put oil in the pot as 1
measuring cup, and program the fry menu at (Tª) 110 and leave it
open until it is poached, moving it from time to time.
2 Add a little salt so that it is done before.
3 Peel and cut the eggplant and zucchini into squares, when the
fried mixture is ready I add the rest and stir until everything is
impregnated.
4 I add more salt to taste and add the fried tomato jar as 1/2 of the
400 grams, stir everything again, close the pot and program:

GM OLLA model E:
Stew menu - valve closed - (P) medium - (Tª) 140º - 8 minutes

5 Depressurize and ready.

6 The eggs put about a measure of oil and in frying menu when it
was hot I threw them and nothing until they are done in a moment.
435 .- PURE OF POTATO WITH CRUNCHY TOUCH in the GM
OLLA model E
INGREDIENTS:
- small potatoes
- 3 tablespoons oil
- Salt
- Black pepper
- Parsley
MODE OF PREPARATION:
1 Clean and wash the potatoes, but do not remove the skin.
2 Once cleaned, put them in the basket, put 4 measuring cups of
water, a little oil and salt in the water, the grid and on top the basket
with the potatoes. Close the cooker and program:

GM OLLA model E:
Steam menu - valve closed - (P) medium - (Tª) 130º - 6 minutes -
cook

3 Depressurize, open, check for tenderness by piercing with a knife.

4 Let them cool until they are at room temperature and you can
handle them with your hands.
5 Crush each potato with the help of a ladle or plate on a flat
surface.
6 Put baking paper in the pan if it is the daikin pan, if it is the
ceramic one it is not necessary and place each flattened potato in
the pan.
7 Sprinkle olive oil on top, season with salt and black pepper to
taste. Place the oven head and program:

GM OLLA model E:
Oven menu - (Tª) 120º - 3 minutes

OVEN HEAD: (T°) 175º - 3 minutes

8 Serve hot and garnish with a little chopped parsley on top.

A dish that surprises!!! easy and delicious!
436.- CRISPY CHICKEN CHICKEN BREAST - CRISPY CHICKEN
in the GM OVEN model E
INGREDIENTS:
- filleted chicken breast
- Bread crumbs
- chopped parsley
- 1 chopped garlic clove
- 1 teaspoon sweet paprika
- 4 tablespoons unsweetened whole-grain cereals (Special K white
brand)
- 25 - 30 roasted hazelnuts, without skin
- 1 or 2 eggs (depending on the quantity of chicken)
- olive oil
WAY TO PREPARE IT:
1 Chop the cereals and hazelnuts not too small, so that they crunch
when chewed.
2 In a dish, mix the breadcrumbs with the garlic, parsley (if you
prefer, you can buy breadcrumbs with garlic and parsley), cereals,
hazelnuts and paprika.
3 In a bowl, beat 1 egg with a pinch of salt.
4 Salad the breast fillets and place them in the bowl with the beaten
egg so that they are well impregnated. The egg serves as glue.
5 One at a time, dredge the fillets in the breadcrumbs, pressing well
so that all the ingredients stick together.
6 In the frying pan put the oil in the fry menu and wait for it to heat
up.
7 When it is hot, introduce the fillets so that they begin to brown.
Cook for approximately 2 minutes on each side, depending on how
browned you like them.
8 When you remove the fillets from the pan, place them on a plate
covered with paper towels to absorb the excess oil. Do not leave
them too long on the paper or they will soften.
And ready!!!! You've never tasted Crispy Chicken so crispy, flavorful
and tender, the secret? Breading with hazelnuts, paprika, garlic,
parsley and even cereals! Can you believe it? Better try it, and then
tell me about it! hehehe
You can accompany it with a mild tomato sauce to make it juicier or
ketchup. You'll love it!!!!!!
437.- FLAN DE PLATANO in the OLLA GM model E
INGREDIENTS:
- 4 eggs
- Two glasses of milk
- 4 tablespoons sugar
- lemon peel
- Two ripe bananas
WAY TO PREPARE IT:
1 Beat all the ingredients together.
2 Caramelize a mold bottom and walls with caramel and pour the
mixture.
3 Place the steam rack in the bottom of the pan, pour in the water,
put in the flan pan, cover with albal or if the mold has a lid, it is
better. Close and program:

GM OLLA model E:
Stew menu - valve closed, (Tº) 140º (P) medium - 10 minutes.

4 Let it depressurize by itself, so that it is finished.

5 Chill in the refrigerator for at least 8 hours.
And ready!!!! a delicious fruit flan
438.- MERINGER MILK BIZCOCHO in the OLLA GM E
(contribution of Luzmary Gonzalez)
INGREDIENTS:
- 4 eggs
- 3 cups of flour
- 1 glass of milk
- half a glass of sunflower oil
- 1 glass and a half of sugar
- 1 sachet of Royal baking powder
- a lemon peel
- 1 cinnamon stick
- butter and flour for coating the pan or mold
- the glasses that we will take for the measurement will be one of
water of all the life of 200-220 ml.
MODE OF PREPARATION:
1 Boil the milk with the lemon rind and the cinnamon stick and let it
warm.
2 Beat the eggs with the sugar until a whitish and creamy mixture is
formed.
3 Add the oil and stir.
4 Add the strained milk and continue beating, sift the flour together
with the yeast and add it little by little and mixing with manual rods,
until there are no lumps.
5 Grease the pan, sprinkle with flour and pour the mixture into it,
close and program:

GM OLLA model E:
Oven menu - valve open - (Tª) 120º - 70 minutes - cook

6 Once the time has elapsed, place the oven head at 165º until the
surface has the desired color.
In conventional oven we put the oven preheated to 175º I calculate
about 45-55 minutes more or less to look after 35 minutes with a
toothpick and when it comes out clean it will be ready.
439.- SUGAR INVERTED in the GM OLLA model E
INGREDIENTS:
- 150 ml mineral water
- 350 gr sugar
- Raising agent (1 white sachet - 1 purple sachet)
WAY TO PREPARE IT:
1 Weigh the water and the sugar, put it in a bowl and add the white
sachet.
2 We put it in the pan in the stew menu and stir it so that the sugar
dissolves.
3 When it starts to boil, cancel the menu and let it warm up.
4 Once tempered, add the purple sachet and mix. A lot of foam will
come out and let it go all the way down.
5 We put it in a glass jar, close it, and put a label with the date, put it
in a dark place, protecting it from light, so it will be preserved for
several months and we will always have it ready to use in our home
baking and ice cream making.
And now we have invert sugar to prepare:
- In ice cream making, it is frequently used because it has a
powerful anti-crystallizing effect, lowering the freezing point of the
mixture to prepare the ice cream, which makes it easier to shape and
much softer.
- In bakery, pastry and confectionery it has the power to increase
the fermentation of the dough. Increases moisture retention, delaying
drying. It achieves a sweeter flavor without the addition of so much
sugar, as well as being used to give shine to the surface of the
pastry.
PROPORTIONS TO BE USED:
BREAD BREADING replace 50% of the amount of sugar in the
recipe with invert sugar.
ICE CREAM is recommended at 25%.
BISCUITS between 10% and 20%.
440.- APPLE TATIN TART in the GM OVEN model E
INGREDIENTS:
- 5 Reineta apples (or the kind you like)
- 1 slab of puff pastry dough
- liquid caramel
- cinnamon (optional)
- brown sugar
- butter
WAY TO PREPARE IT:
1 First peel and cut the apples into wedges, add a squeeze of lemon
juice so that they do not darken. We reserve.
2 Pour the caramel into the pan and arrange the apple segments all
over the bottom of the pan, well together.
3 Pour over the apples, cinnamon and brown sugar to taste and a
few pieces of butter.
4 Cut the puff pastry sheet in a circular shape the size of the bowl.
5 Cover the apple that is already in the pan with the shortcrust
pastry and flatten it well with the hand so that it is compact, seal the
edges well so that nothing comes out.
6 Make a few punctures in the dough with a knife or fork and close
and program:

GM OLLA model E:
Oven menu - valve open - (Tª) 110º - 10 minutes - cook

7 Depressurize, open and put on the head.

OVEN HEAD: (Tª) 175º - 5 minutes

8 Let it rest for 5 minutes, and it is time to put a plate on top and turn
it over as if it were a potato omelet, so that the apples are now on
top.
This cake can be made with any fruit you like.
It is eaten warm, and with a scoop of ice cream, the better.

441.- VEGETABLE COOKIE in the GM OVEN model E

INGREDIENTS:
For the dough (these quantities are enough for about 3 cocas) You
can buy the dough already made.
- 300 gr of strong flour
- 65 ml olive oil
- 100 ml of warm water
- 25 gr fresh yeast
- 1 teaspoon of salt
For the filling
- 3 large pear tomatoes
- 1/2 small onion
- 4 mushrooms (without gnome) or mushrooms
- 1 teaspoon sweet paprika
- 1 dash of olive oil
-Sal
WAY TO PREPARE IT:
You can buy the dough ready-made, or if not you can make it:
1 If you have a dough mixer, you can do it with a mixer but if you
don't, you can also do it manually by dissolving the 25 gr of yeast in
100 ml of warm water. Add the 65 ml of olive oil, the teaspoon of salt
and mix.
2 We add little by little the flour that the dough admits us and knead
for about 5 minutes until obtaining a smooth dough.
3 Put the dough in a bowl and cover it for about 1 hour or until it
doubles its volume.
4 We knead it again a little more, and let it rise again for 30 minutes
more.
5 While the dough is rising, cut the vegetables and mushrooms into
small squares and place them all together in a bowl.
6 Add a good splash of oil, salt and sweet paprika. Let stand to
blend the flavors.
7 Grease the pan and place the dough previously stretched with a
rolling pin and with a thickness of less than 1 cm. Greater or lesser
thickness will depend on your taste.
8 Transfer the vegetables to a colander to drain all the liquid. This is
done to prevent the dough from getting too wet and taking longer to
make.
9 Place the vegetables on top of the dough and program

GM OLLA model E:
Oven menu - (Tª) 160º - 15 minutes

FURNACE HEAD:
(Tª) 175º - 15 minutes
-------------------------------------------------------------------------------
Place the pot and the head SIMULTANEOUSLY. Be guided by the
spindle time
442.- CANAPÉS OF MARINATED STRAWBERRIES in the OLLA
GM E
INGREDIENTS:
- burs
- 1 tablespoon balsamic vinegar
- 1 tablespoon lemon juice
- 1 tablespoon of olive oil
- Some basil leaves (optional)
- goat cheese or the one you like
- 1 loaf of bread
MODE OF PREPARATION:
1 Clean and chop the strawberries into small pieces and put them
in a bowl, mix the strawberries with the vinegar, the olive oil, the
spoonful of lemon and the fresh basil (optional).
2 Toast the sliced loaf of bread in the pan on the grill menu.
3 Once toasted to your liking, spread the goat cheese or cheese of
your choice on each slice of bread.
4 Finally, cover the cheese with the marinated strawberries and eat
it with the crusty bread.
Enjoy!!!!!!
443.- TRIGUEROUS ASPARAGUS in the GM OLLA model E
INGREDIENTS:
- wild asparagus
- oil
- salt
WAY TO PREPARE IT:
1 Clean, cut and wash the asparagus, drain.
2 Put a spoonful of oil in the pan, add the asparagus, close and
program.

GM OLLA model E:
Oven menu - valve open - (Tª)120º - 4 minutes - cook

3 Open the pot, take out the asparagus and add salt to taste.
Ready!!!! a tasty vegetable dish, a very practical, quick, no mess, a
real luxury!!!!
This recipe can be made in the grill menu but it takes a few minutes
longer, or in the steam menu.
444 LIGHT APPLE SALMOREJO (no pot)
INGREDIENTS:
- 1 Kg tomatoes
- 1 clove garlic
- 4 apples
- 6 tablespoons oil
- taquitos of serrano ham
- hard-boiled egg
- salt
MODE OF PREPARATION:
1 Wash the tomatoes and apples well. Peel and chop.
2 Add the garlic, half of the oil (3 tablespoons), a little salt, the
apples and the tomatoes to the blender. Grind until a thick and
homogeneous cream is obtained.
3 Continue beating and add the remaining oil in the form of a
thread.
4 Put in the refrigerator.
5 Serve with hard-boiled egg and chopped ham. Also with a drizzle
of oil.
Very tasty !!!! and with far fewer calories than regular salmorejo.
445.- SALMOREJO (without OLLA)
INGREDIENTS:
- tomatoes
- stale bread
- garlic
- oil
- salt
HOW TO PREPARE IT:
1 Clean the tomatoes well and cut them into quarters, add them to a
large bowl and blend them with a blender, cecomix... until you get a
liquid sauce.
2 We pass this sauce through a strainer to remove possible pieces
of skin and small seeds that may have been left when beating them.
3 Cut the bread into small pieces and add them to the tomato
cream, let them rest for about 5 minutes. This will help the bread to
soften if it is too hard and it will be much easier to beat.
4 Peel the garlic and, as we are going to use it raw, remove the
center so that it does not repeat. We add it to the tomato with the
bread.
5 Add the olive oil and salt. We pass it all through the blender until it
is as fine as possible. We test if the salt is correct and if not we
rectify with a little more salt.
6 We just have to put the bowl in the fridge and let it cool down, in a
couple of hours we will have it very fresh and perfect to taste the
best salmorejo.
7 When it comes to presentation, it is best to put it in a deep dish or
bowl and sprinkle with a few shavings of Serrano ham with a point
(10 seconds) of microwave, so you get a crunchy touch. In addition,
the boiled egg and a few drops of oil are perfect.
The salmorejo is a cream usually served as a first course, its
preparation is very simple and it is very good and delicious !!!! Bon
appetit!!!!!
446.- MACEDONIA GUESTS (without pot)
INGREDIENTS:
- large oranges
- burs
- white grapes
- grenade
- kiwis
- apple
- A few aromatic cloves
- Some mint leaves
MODE OF PREPARATION:
1 Prepare all the fruits in small pieces.
2 Once you have all the fruit in a bowl, reserve it.
3 With the oranges empty (you can use a corer or a sharp knife to
clean them), start decorating them with the aromatic cloves making
the shapes you want.
4 Once you have it decorated to your liking, add the fruit salad and
dress this super fruit salad with a little orange juice. I love fresh
fruit!!!! And taking advantage of the colorful fruit that we already have
this spring, we can prepare a fruit salad of the most original, certainly
a different and spectacular fruit salad.
You will surprise your guests for sure !!!!
447.- LITTLE LITTLE LIVESTOCK in the GM Model E OILER
INGREDIENTS:
- chicken milkshakes
- onion
- garlic clove
- 1 measuring cup of white wine
- Oil
- Salt
WAY TO PREPARE IT:
1 First the livers are cleaned and chopped.
2 In the pan put a little oil and salt in the fry menu and brown. When
they are golden brown, remove them. Reserve.
3 Then add in the same pan the chopped onion together with the
chopped garlic and a little salt and fry it.
4 When the onion is poached, add the livers and the measuring cup
of wine to the pan. Close and program:

GM OLLA model E:
Stew menu - valve closed - (P) low - (Tª) 120º - 6 minutes - cook

5 Depressurize, open and check if they are to taste, if not leave a

few more minutes with the lid open because it depends on the size
of the livers and how much they have browned previously.
They are ideal for tapas with a good wine
448.- ROASTED CHICKEN THIGHTS in the GM OLLA model E
(contribution of Luzmary González)
INGREDIENTS:
- Chicken thighs
- garlic
- salt
- Provencal herbs
- oil
- lemon juice
WAY TO PREPARE IT:
1 Make some cuts in the chicken thighs.
2 Place in a roasting bag and put inside the pan (it is advisable to
put baking paper or a grid to prevent the plastic from sticking to the
pan).
3 In the meantime prepare the dressing with half a teaspoon of
ground garlic, salt, a teaspoon of Provencal herbs, a dash of extra
virgin olive oil, juice of 1 lemon and mix everything well.
4 Pringar well the thighs and what is left over I put it all inside the
roasting bag, close the bag, the pot and program:

GM OLLA model E
Oven menu - valve open - 40 minutes*. †††

†††the first 20 minutes at (Tª) 160º.

the other 20 at (Tª) 140º.
the last 10 minutes I remove the lid of the pan and put the oven head
on and cook simultaneously with the pan and the oven head.
449.- PETIT SUISSE on the GM OLLA model E
INGREDIENTS:
- 200 gr of spreadable cheese (Philadelphia type or 0% whipped
cream cheese)
- 200 ml whipping cream
- 60 gr sugar
- 1 sachet of strawberry jelly or the flavor of your choice
- 500 ml milk (whole, semi or skimmed)
WAY TO PREPARE IT:
1 Heat the milk in the bowl in the stew menu and add the gelatine
and mix until it is well dissolved.
2 Cancel and add the cheese, cream and sugar, beat well with the
mixer until a fine texture is obtained.
3 Turn the menu back on and stir with a wooden or silicone spoon
so that it does not stick, lower the temperature.
4 When the milk is very hot, remove from the heat.
5 . Pour into the prepared glasses and let cool.
6 When they have cooled, cover with aluminum foil to prevent the
top layer from drying out and place in the refrigerator.
Homemade desserts are much healthier and if they are as easy as
this petit suisse we have no excuse not to make them!!!!!
450 PETIT SUISSE DE NESQUIK on the OLLA GM model E
INGREDIENTS:
- 200 g cream cheese terrine
- 1 brick of cream of 200 g
- 1 sachet of curd
- 200 g Nesquik
- 400 g milk
MODE OF PREPARATION:
1 Pour all the ingredients into the pan, put on low heat menu and
stir.
2 When it starts to boil, cancel.
3 Transfer the contents into small glasses, bowls, etc. and leave to
cool, put in the refrigerator.
451 LIGHT HAM AND CHERRY TORTITAS in the GM OLLA
model E
INGREDIENTS:
- corn pancakes
- turkey
- grated cheese
- bacon cubes
- cherry tomatoes
- finely chopped lettuce leaves
- oil
MODE OF PREPARATION:
1 Put a spoonful of oil in the frying pan on the frying menu.
2 Add the bacon cubes until they are golden brown. Once browned
and crispy, remove from the pan and set aside.
3 Prepare a corn pancake on the pan without oil in griddle menu.
4 Place the bacon, turkey cubes, diced cherry tomatoes, grated
cheese and finely chopped lettuce as a base.
5 Fold the tortilla and let it cook on both sides until the cheese melts
(about 4 minutes on each side).
Ready to eat!!! healthy and tasty
452.- SNAILS WITH TOMATO in the GM OLLA model E
INGREDIENTS:
- conches
- minced meat
- chorizo
- sausages
- taquitos of ham
- garlic
- onion
- oil
- salt
- oregano
- fried tomato
- water
- grated cheese
WAY TO PREPARE IT:
1 Put a little oil in the frying pan and set the fry menu.
2 When the oil is hot, add the chopped garlic and onion and poach.
3 Add a little minced meat and fry, add the chorizo and the sliced
sausages and the diced ham, fry.
4 When this is done we cancel the menu.
5 We put the conch shells (calculate a handful per person, about
80-100gr).
6 Pour the tomato brick and in the same brick we add water to take
advantage of the tomato leftovers and empty it into the pot. (The
dough should remain covered, not float).
7 Add salt and oregano, close and program:

GM OLLA model E:
Stew menu - valve closed - (Tª) 110 - (P) medium - 9 minutes - cook

8 Depressurize, open, stir, sprinkle with grated cheese.

And ready!!!! to taste a delicious pasta dish, my children love it.
453.- RELENOS PEPPERS in the GM OLLA model E
INGREDIENTS:
- Red peppers (may be piquillo peppers)
- minced meat
- garlic
- onion
- fried tomato
- salt
- oil
WAY TO PREPARE IT:
1 In the pan with a drop of oil in the grill menu, at (Tª) 140º with the
lid open, fry the garlic and onion.
2 When it is poached, add the minced meat and a pinch of salt.
3 Then add the fried tomato and stir well. Reserve.
4 Put a little water in the bottom of the basin and the grid on top (the
water should not exceed the grid).
5 Stuff the peppers and wrap them in aluminum foil, put them on the
grid, close the lid and program:

GM OLLA model E
Oven menu - valve open - (P) medium - (Tª) 130º - 20 minutes* -
cook

6 Depressurize, open the lid and go to !!!!!!. ‡‡‡

‡‡‡Depending on the size of the peppers, add a few more minutes.

The stuffing of the peppers you can make it to your liking, fill with
rice, tuna,...
If you decide to make them with piquillo peppers, they will be ready
in about 10 minutes.
GM OLLA model E:
Oven menu - valve open - (Tª) 130º - 35 minutes - cooking 6.- After
this time, prick with a knife to check that it is well done, until it comes
out clean when pricked.
Open and brown with the head for 5-8 minutes at (Tª) 200º.
Let it cool for about 10 minutes in the mold and then on a wire rack
until it is completely cool.
454.- CONDENSED MILK CAKE in the GM OVEN model E
INGREDIENTS:
- 1 small can of condensed milk
- 4 eggs (medium)
- 120 grams of cake flour (with yeast already added)
- 50 grams of melted and cooled butter
- The zest of a lemon
WAY TO PREPARE IT:
1 It is as easy as putting the condensed milk in a bowl and adding
the eggs one at a time, mix until it is integrated and then add another
one, and so on until you finish with them.
2 Add the melted butter and mix again.
3 Add the lemon zest and finally the sifted flour, mix until the flour is
well integrated and there are no lumps.
4 We put baking paper on the bottom of the pan or silicone base if
we do it with the daikin pan if we do it with the ceramic pan it is not
necessary.
5 Grease the pan well with butter and pour the cake mixture into it.
Close and program:

455.- CINTAS O NIDOS A LA CARBONARA en la OLLA GM

modelo E (contribution of Carmen Serrano Pedrero)
INGREDIENTS:
- 6 nests (3 persons)
- 3 slices of bacon
- 2 garlic slices

You can decorate the top with powdered sugar, a delicious sponge
cake to have at breakfast or whenever you want.
GM OLLA model E:
Stew menu - valve closed -*- 8 minutes
- 1 drizzle of oil
- 1/2 measuring cup of cooking cream
- 3 water measuring cups
- salt
- grated cheese
- egg
WAY TO PREPARE IT:
1 Put the oil on the griddle menu and fry the garlic and bacon.
2 When they are golden brown, add the cream and when it is
boiling, add the nests and stir to taste.
3 Cancel the griddle menu and pour in the water, stir again. Close
and program: §§§

456.- SERRANO HAM PIZZA WITH OIL AND ASPARAGUS in the

GM OLLA model E
INGREDIENTS:
- Pizza base
- Fried tomato
- Slices or cubes of serrano ham
- Black olives
- Grated Mozzarella cheese
- Oregano
- asparagus
WAY TO PREPARE IT:
1 Put the pizza dough on top and spread the fried tomato on top
with a brush.
2 Cut the ham very small and spread it all over the pizza, the olives,
§§§GM OLLA model E:
Steam menu - valve closed - (P) medium - (Tª) 130º - 6 minutes 3.-
Depressurize, remove and place on a plate and reserve.
Heat a little oil in the fry menu, fry the garlic together with the onion
and the ham or bacon cubes.
5.- Add the reserved vegetables and mix everything well, if you like
the potato to brown a little, it depends on your taste so we will leave
more or less time.
Healthy food, another way to eat it, very simple and tasty, let's see if
you like it.
the asparagus cut in small pieces and the cheese.
3 Sprinkle with the oregano, close and program:

GM OLLA model E:
Oven menu - valve open - (Tª) 160º - 15 minutes

In the last five minutes put the oven head on

457.- PIZZA CAMPERA in the OLLA GM model E

INGREDIENTS:
- 1 pizza base
- chorizo
- medium tomatoes
- asparagus
- black olives
- fried tomato
- mozzarella cheese
WAY TO PREPARE IT:
1 First cut the tomato, freeing it from seeds. Then cut the asparagus
and black olives into small pieces. Chop the chorizo.
2 Then spread a layer of tomato on the pizza base and spread it
well.
3 Next we put a base of mozzarella cheese.
4 Then add the ingredients in this order: Asparagus, olives, chorizo
and finally the tomato slices.
5 Put the pizza in the pan, close and program:

458.- QUICHE DE ATUN JAMON YORK Y TOMATO in the OLLA

GM model E (contribution of Claudia Caballero García)
INGREDIENTS:
- 1 puff pastry dough
- 2 eggs
- 1 brick of cream of 200ml
- Tacos of ham or bacon or bacon strips
- 4 cheeses shredded cheese or your choice of cheese
- Tuna (2 cans) I put plenty of it
- 1 sliced tomato
- Salt
- Pepper
- Oregano
WAY TO PREPARE IT:
1 Put the dough in the ceramic bowl with the baking paper, prick the
dough carefully to avoid scratching the bowl!
2 Beat the two eggs and add the cream, the ham, the tuna, salt,
pepper and oregano, and the cheese, stir well to mix all the
ingredients, and pour it on top of the dough in the bowl. Close and
program:

459.- LAMB AND POTATOES BOILER in the OLLA GM model E

INGREDIENTS:
- lamb in pieces of the part that you like the most
- 1 bay leaf
-chopped parsley
- 1/2 measuring cup of white wine
- cracked potatoes
-tomillo
-romero
-sal
-pepper
- garlic powder
-oil
-onion
-garlic cloves
- red bell pepper
- chopped natural tomato
MODE OF PREPARATION:
1 Heat the oil in the frying pan on the frying menu and brown the
pieces of lamb, seasoned with salt and pepper and garlic powder,
until they change color. Reserve.
2 In the remaining oil, poach the onion, garlic and bell pepper finely
chopped, you can do it with the lid open or close and program:

GM OLLA model E:
Fry menu -valve open - 8 minutes

3 Add the tomato, bay leaf, parsley, white wine and lamb, stir well,
close and program:
4 Add potatoes, broth to cover, salt and pepper and spices. Closing
and programming
460.- EARRINGS WITH SPECIAL REBOILING in the OLLA
GM Model E
INGREDIENTS:
- eggplant
- Mayonnaise
- Bread crumbs
- Cheese (whatever you want)
- Salt
- Pepper
- Garlic powder (optional)
MODE OF PREPARATION:
1 Eggplant well washed and cut into not very thick slices.
2 Mix well the bread crumbs, cheese, salt, pepper and garlic
powder. Place in a bowl or deep dish.
3 Spread mayonnaise on both sides of the eggplant slices and
dredge in breadcrumbs.
4 Put them directly in the ceramic pan until the base is covered,
they can overlap a little, but not too much because otherwise they
will not be crispy. Close and program:
461.- CARROT AND NUT BIZCOCHO in the GM OLLA model E
(Contribution of Evi Ta)
INGREDIENTS:
- 250 gr carrots
- 150 gr flour
- 90 gr of walnuts
- 150 gr sugar
- 80 gr butter
- 3 teaspoons baking powder
- 4 eggs
WAY TO PREPARE IT:
1 Grind all the ingredients with cecomix, thermomix, etc.. . .or
regular blender.
2 Grease the pan, if the pan is the daikin also put baking paper
down on the bottom, for the time to unmold it not to have problems.
3 Put the dough in the bowl, close and program:
462.- BROCOLI WITH POTATOES AND HAM in the OLLA GM
mod. E
INGREDIENTS:
- 1 broccoli
- 1 medium potato
-ham / bacon chips
- 2 cloves garlic
- 1/2 onion
-olive oil
-sal
WAY TO PREPARE IT:
1 Discard the broccoli stems, separate into florets and steam them
in a steamer.
2 In the basin we put the grid, 3 small measuring cups of water and
1 teaspoon salt and on top the broccoli in florets with the potato,
close and program:
463.- YOGURT AND FRUIT ICE CREAM (without pot)
INGREDIENTS:
- Strawberry yogurt*.
- 1 banana
- Strawberry or caramel syrup (optional)
WAY TO PREPARE IT:
1 Freeze the yogurt and fruit.
2 The fruit must be peeled and clean, put it in a tapper and freeze.
3 Put it all in the cecomix, thermomix, normal blender and blend it.
4 Serve immediately in a glass garnished with syrup to taste.
*The yogurt can be any flavor you like, as well as the fruit.
464.- HAMBURGER WITH VEGETABLE PISTE in the GM OLLA
model E
INGREDIENTS:
- red bell pepper
- green bell pepper
- leek
-carrot
- mushrooms
- tomato
- garlic
-onion
- hamburgers (either purchased or homemade)
- oil
- salt
WAY TO PREPARE IT:
1 Put a few spoonfuls of oil and all the vegetables to taste in the
pan, add a pinch of salt, stir, close and program:

GM OLLA model E:
Griddle menu - valve open - 10 minutes

2 When finished, drain the water and put the vegetables in a bowl.
We reserve.
3 Without washing the pan, fry the garlic and onion.
4 When poached, add the tomato and the reserved vegetables.
Close and program:

GM OLLA model E:
Simmer menu - valve closed - (Tª) 150º - 10 minutes - cook

5 If we make our own homemade hamburgers, for example chicken

or pork, beef, mixed, as we like. We cut the meat into cubes, put it
into the mincer, add salt, pepper, onion, garlic spice and mince it.
6 We make a few balls and squash them together to form the
hamburger of the desired size.

7 In the clean pan put a little oil and in the grill menu at (Tª) 160º,
cook them on both sides.
8 Once they are cooked to our liking, add the reserved vegetable
ratatouille and stir so that they take on the flavor of the vegetables.
9 Remove, plate, and ready.
465.- GRILLED TOMATOES WITH BURGOS CHEESE in the
GM OLLA model E
INGREDIENTS:
- tomatoes
-sal
-pepper
-oregano
-oil
- Burgos cheese
WAY TO PREPARE IT:
1 Cut the tomatoes into slices.
2 In the pan put a little oil and salt on the grill menu, sprinkle with
pepper and oregano to taste.
3 Put the tomato slices and let it cook, turning it over so that it is
toasted on both sides.
4 Once ready, take it out and put some slices of white cheese on
top.
An ideal recipe for the summer season, simple, light, easy to prepare
and with a delicious flavor.
466 MARINATED CHICKEN BROCHET in the GM OVEN mod E
INGREDIENTS:
- 2 chicken breasts
- the juice of 1 lemon
-perejil at ease
- 1 teaspoon sweet paprika
- 1 teaspoon cumin
- 2 cloves of garlic
- 1 tablespoon sesame
- 50 ml of white wine
- a tablespoon of olive oil
-pepper
-sal
WAY TO PREPARE IT:
1 Cut the breast into cubes.
2 Grate some lemon peel and put it in the blender together with the
lemon juice and the rest of the ingredients except the chicken.
3 Put the mixture in a bowl with the chicken.
4 Allow to macerate for at least 2 hours.
5 Place the chicken pieces on a skewer that fits in the bowl.
6 In the pan put a tablespoon of oil on the grill menu, and when it is
very hot we put to make the skewers, turning them until they are to
our liking. We can accompany them with a delicious salad. A simple
and very complete recipe
467 steamed leeks in the GM Model E OILER
INGREDIENTS:
-Dogs
-sal
-vinegar
-oil
-sésamo.
- 3 measures of the small glass of water
WAY TO PREPARE IT:
1 In the bucket we put 3 measures of the small glass that fits in
the pot of
water, a dash of oil and salt.
2 We put the grid, and in the basket we put washed and chopped
the leeks, close and program:

GM OLLA model E:
Steam function - Valve closed - (P) Medium - (Tª) 130º - 5 minutes

3 We make a dressing with a little oil, vinegar and sesame.

4 Depressurize, remove on a plate, dress and let cool. A healthy
dish to eat alone or with meat, fish... a very simple and tasty
dressing.
468.- COQUINAS AL AJILLO in GM OLLA model E
INGREDIENTS:
- 1 kg. of coquinas.
- 5 cloves of garlic.
- 2 sprigs of parsley.
- 1 measuring cup of white wine.
- Extra virgin olive oil.
- Sal.
WAY TO PREPARE IT:
1 To clean them put them in a bowl of salted water.
2 Crush the peeled garlic in a mortar with a little salt, add the
chopped parsley and the white wine. Reserve.
3 Heat a little oil in the frying pan in the frying menu.
4 .-. When it has reached a temperature, add the coquinas in one
go and cover the pot so that they open. Have a couple of minutes.
5 When they are open, add the reserved majado to the pot and stir
so that the wine evaporates a little and the garlic cooks a little.
6 Just wait for the sauce to reduce and the coquinas are ready to
eat. Enjoy your meal!
469.- ROASTED CARROTS in the GM OLLA model E
INGREDIENTS:
- carrots
- garlic.
- cumin grains.
- oregano.
- 1/2 measuring cup of white wine vinegar.
- 1/2 measuring cup of water.
- salt.
- Olive oil
- 3 measures of the measuring cup of water to cook the carrots
MODE OF PREPARATION:
1 Wash and cut the carrots into slices of about one centimeter.
2 In the bucket we put 3 measures of the small glass that fits in the
pot of
water, a dash of oil and salt.
3 Place the rack and put the washed carrots in the basket, close
and program:

GM cooker model E:
Steam function - Valve closed - (P) Medium - (Tª) 130º - 6 minutes

4 While the carrots are cooking, put the peeled garlic in a mortar
and pestle and cut into two or three pieces each, the cumin seeds
and the oregano together with the salt. mash until it has become a
paste.
5 Add the vinegar and water, stir and set aside.
6 Depressurize, remove and while the carrots are hot, add the
dressing and stir well to mix everything.
7 When it cools down, put it in a tupper and let it rest in the
refrigerator for at least one day, so that the carrots get the flavor of
the dressing.
8 When you are going to serve it, put it on a plate and add a dash
of olive oil, adjusting the salt if necessary.
470.- GAMBAS AL AJILLO CON AGUACATE in the OLLA GM
model E
INGREDIENTS:
- peeled shrimp.
- avocado.
- garlic.
- cayenne (optional)
- Olive oil
- Sal.
MODE OF PREPARATION:
1 In the frying pan put a little oil in the frying menu.
2 When the oil is hot, lightly fry the sliced garlic.
3 Peel and remove the avocado pit, scoop out the flesh with a
spoon and cut the two halves into slices.
4 Put the avocado in the pan along with the garlic, which will
already be a little fried.
5 Adding the optional cayenne peppers if you like them and stirring.
6 Finally add the shrimp, salt to taste and leave for a couple of
minutes until done.
A different and very tasty shrimp!!!!
471.- AVOCADO TARTAR in the GM OLLA model E
INGREDIENTS:
- ripe avocados.
- boiled shrimp.
- 1 small tomato.
- 1/2 squeezed lemon.
- Olive oil
MODE OF PREPARATION:
1 Open the avocados, take out the flesh and cut it into small
squares.
2 Put it in a bowl and add the juice of half a lemon.
3 Peel the prawns and cut them into small pieces, as well as the
tomato, which we will also cut into small squares after having peeled
it.
4 Put everything in a bowl, add salt and a good splash of olive oil.
5 Mix well and with the help of a ring we put it on a plate to give it a
nice shape.
6 You will say, what is done in the pot? the best thing to accompany
this simple dish are some slices of toasted bread, so we put the
slices of bread on the grill menu and toast them hahahaha
Don't tell me it's not an easy, simple and beautiful dish.
472.- ENSALADA CON CARNE SOBREBRANTE in the OLLA
GM E
INGREDIENTS:
- Roast beef.
- Tomato.
- Onion.
- Green bell pepper.
- Sal.
- Vinegar.
- Olive oil.
MODE OF PREPARATION:
1 We divide the meat that we have left over for example from a
barbecue and we season it with salt, vinegar and oil.
2 We keep it in the refrigerator so that it takes the dressing.
3 In the pan with a drop of oil on the grill menu, chop the
vegetables and sauté until soft to taste. You can even add raw
vegetables, according to taste.
4 Remove the meat from the refrigerator and add the poached
vegetables to the dish.
5 Season with salt and pepper and serve.
Nothing is thrown away, everything is recycled, and what a quick
way to prepare a dish in no time at all.
473.- ONION RINGS in the GM model E FROGGER
INGREDIENTS:
- medium onions.
- 100 gr. of flour.
- 2 egg whites.
- 2 dl. of water.
- 2 tablespoons of oil.
- Sal.
- Olive oil
MODE OF PREPARATION:
1 Cut the onion into rather thick rings, and put them in water for
about 5 minutes, drain and dry them.
2 While we have the rings in the water, we prepare the dough.
3 Beat the egg whites until stiff with a pinch of salt.
4 In another bowl mix the flour, the two tablespoons of oil, the water
and a little salt, and when it is well mixed, carefully add the beaten
egg whites to the batter.
5 Dredge the onion rings in the batter.
6 Put oil in the pan and fry them in the fry menu with the oil very hot.
If there are a lot of them you can do it with the frying basket.
7 Drain on a plate with absorbent paper and serve very hot.
Umm!!! I love onions!!!!
474.- CHEESE FLAN in the GM OLLA model E
INGREDIENTS:
- 2 eggs
- 2 slices of sliced bread without crust.
- 1 tub of philadelphia cheese (200gr)
- 1 small can of condensed milk
- 1 glass of milk
- Royal Caramel for the custard pan.
MODE OF PREPARATION:
1 Beat all the ingredients well.
2 Pour everything into a caramelized custard pan, or a tupper that
closes airtight and resists the heat of the pan or cover it well with
albal paper.
3 Put 4-5 measuring cups of water, and put the flan pan in the pot.
Close and program:

GM OLLA model E:
Stew menu - valve closed - (P) medium - (Tª) 130º - 15 minutes -
cook

4 When finished, let it depressurize and remove the flan pan from
the pot. Let it temper and put it in the refrigerator. Unmold the next
day.
It's great!!!! especially for the summer to drink cool!
I hope you like it!
475 CHEESE FLAN II in the OLLA GM model E (contribution
of Mary Arias Souto)
INGREDIENTS:
- 450grs. milk
- 8 cheeses
- 1 envelope curd
- 90 grs sugar
WAY TO PREPARE IT:
1 Put all the ingredients in the bowl and program the simmer menu
with the lid open to stir until the ingredients are dissolved. When
you see it starts to boil cancel menu.
If you do it in cecomix, thermomix add everything and, 7 minutes,
at 90 degrees speed 4,
2 Then pour the caramel into the mold and pour it all in, let it cool
a little outside the refrigerator and then into the refrigerator.
It's soooo good! kisses
476.- PEAS WITH SHRIMPS AND HAM in the GM OLLA Model
E
INGREDIENTS:
-Frozen peas
-Frozen peeled shrimp
-Ham in strips
-sal
-pepper
-oil
- garlic powder
WAY TO PREPARE IT:
1 In the frying pan put a little oil in the fry menu.
2 When the oil is hot pour the peas directly frozen, and turn a few
times.
3 Season with salt and pepper and season with garlic powder to
taste.
4 Add the frozen shrimps and turn a few times.
5 Add the ham strips and continue stirring.
6 Cancel the frying menu. Close the cooker and program

GM OLLA model E:
Stew menu - valve closed - (P)low - (Tª) 110º - 5 minutes - cook

7 Allow to depressurize, open, stir and you're done!

477.- TUNA SANDWICH REBOILED in the GM OVEN mod E
INGREDIENTS:
tuna in oil (without oil).
- onion.
- mayonnaise.
- A few drops of lemon juice.
- Butter.
- sliced bread.
- Sal.
- Pepper.
- egg
- milk
MODE OF PREPARATION:
1 Start by draining the oil from the tuna.
2 Meanwhile, chop the onion as finely as possible. Mix well in a
bowl the drained tuna, onion, mayonnaise, lemon juice, a little salt
and pepper to taste.
3 Put the mixture on top of half of the sliced bread. Hand out and
cover. Divide each sandwich in two.
4 In a deep dish beat the egg, add a splash of milk, a little salt and
mix well.
5 Moisten each sandwich on both sides.
6 Put a little butter in the pan, on the grill menu and brown them on
both sides.
They can be served with french fries or, if you want to make it
lighter, with a salad. A dish that is as simple as it gets
478 BREADED SALMON in the GM OVEN model E
INGREDIENTS:
- salmon slices.
- lemon.
- bread crumbs.
- Serrano ham slices.
- garlic.
- Chopped parsley.
- Ground black pepper.
- Olive oil.
- Sal.
MODE OF PREPARATION:
1 Put the salmon slices on a plate or dish and add the lemon juice, a
little ground pepper, salt and a drizzle of oil.
2 Leave to marinate for half an hour, turning the fillets after 15
minutes or so.
3 In another dish mix the breadcrumbs, the finely chopped garlic,
some chopped parsley and the slices of ham cut into small pieces.
4 Dredge the fillets (without drying) in the breadcrumb mixture you
have prepared, pressing well so that the ingredients stick together.
Do it on both sides.
5 Put a few spoonfuls of oil in the pan and in the frying menu, about
three minutes on each side will be enough, although it always
depends on the thickness of the slices.
6 Once it is done, sprinkle with a little lemon juice and serve with the
garnish of your choice: boiled potatoes, fried potatoes, mashed
potatoes, salad, etc.
479 CROQUETTAS en la OLLA GM model E (contribution of
Diego Ferreiro Gómez)
INGREDIENTS:
For the béchamel sauce:
- 125 butter
- 1/2 avecrem
-flour
-milk
For mixing:
- a small onion
- 1/4 green and 1 red bell pepper
- 200 veal minced meat (here you can vary ham cubes cod
vegetables anything you can think of)
WAY TO PREPARE IT:
We start with the béchamel sauce:
1 Griddle menu 3 minutes and add the butter and the avecrem, let it
melt, then add the flour in spoonfuls and let it become a hard paste
without lumps.
2 Add about a quart of milk and stir, to finish before you can pass it
through the blender.
3 Reserve in the freezer while preparing the mixture.
4 In the grill menu, add the vegetables and poach them.
5 Put the meat in, let it change color and cook a little, close and
program:

GM OLLA model E:
Stew menu - valve closed - 3 minutes - cook

6 Depressurize, drain the juice and mix it with the béchamel sauce.
7 And then it's time to make small volitas, we coat them in
breadcrumbs, egg and bread and fry them in the frying pan in the
frying menu.
I hope you like it
480 .- PINEAPPLE BIZCOCHO in the OLLA GM model E
(contribution of Almudena García Sobrido)
INGREDIENTS:
- 200 gr. pineapple in syrup
- 250 gr. sugar
- 275 gr. cake flour with yeast
- 3 eggs
- 1 pinch of salt
- 50 ml. pineapple syrup
- 100 ml. of olive or sunflower oil
- 1 sachet of baking soda (both parts)
MODE OF PREPARATION:
1- Crush the pineapple well drained.
2- Add the eggs and sugar and whisk for a few minutes.
3- Add the syrup and oil and mix for a few seconds.
4- Add the flour and stir without beating too much, better with
enveloping movements.
5- Grease the pan and pour the cake mix into it. Close and program:

GM OLLA model E:
Oven menu - valve open - (T) 130º - 50 minutes - cook

7- When there are 10 minutes left to go, put

OVEN HEAD: (T) 175º - 10 MINUTES

To brown it on top.
8- Now let it cool and sprinkle with powdered sugar on top.

481.- SANTIAGO'S CAKE in the OLLA GM model E (Cel Ma's

contribution)
INGREDIENTS:
- 4 eggs
- 200 grams of sugar
- 200 grams of ground almonds
- a little lemon juice
- 1 little cinnamon.
WAY TO PREPARE IT:
1 We beat the eggs.
2 Add the sugar and mix until doubled in volume.
3 Add the almonds, lemon juice and almonds.
4 Grease the bowl, pour the mixture, close and program:;

GM OLLA model E:
Oven menu - valve open - (Tª) 130º - 35 minutes

OVEN HEAD (Tª) 200º - 35 minutes

5 Sprinkle with powdered sugar Ready, great!!!!

482.- MAGRO WITH POTATOES in the GM OLLA model E

INGREDIENTS:
- lean cut into cubes
- carrot
- oil
- salt
- garlic
- pepper
- parsley
- bay leaf
- 1 teaspoon cornstarch
- 1/2 measuring cup of whiskey
- 1/2 measuring cup of white wine
- 1/2 measuring cup of water
- potatoes
- meat lozenge
WAY TO PREPARE IT:
1 In the frying pan put a little oil in the fry menu.
2 Season the lean meat with salt and pepper and add garlic powder
and parsley.
3 Pour it into the pan and fry it until it changes color. Remove and
reserve.
4 In the same oil we poach some garlic cut into slices, carrot cut into
slices, potatoes and bay leaf.
5 Add 1/2 glass of whiskey and let the alcohol evaporate for a few
minutes.
6 In the other 1/2 cup of wine, dissolve the teaspoon of cornstarch
and add it to the pan.
7 Add the reserved meat, the meat cube and 1/2 cup of water*.
* Covering the meat does not float, because the liquid that we put is
the one that will come out at the end of cooking, it does not
evaporate.
8 Close and program:

GM OLLA model E:
Stew menu - valve closed - (P) medium - (Tª) 120º - 10 minutes -
cook
9 Depressurize, open, stir and leave for a few minutes with the lid
open in the same menu so that the cooked aspect disappears and
the broth is locked.
And ready to eat a simple, quick and tasty dish!
483.- POTATOES WITH EGGS AND GULLS in the GM OVEN
mod. E
INGREDIENTS:
- potatoes
- eggs
- gulas
- chili pepper (optional)
- 1/2 measuring cup of oil
- salt
WAY TO PREPARE IT:
1 Peel, wash and cut the potatoes into slices as for an omelette. 2.-
In the frying pan put the frying menu with 1/2 measuring cup of oil.
3 Put the potatoes with a little oil, stir to soak up the oil and salt,
close the pot and program:

GM OLLA model E:
Fry menu - valve open - (Tª) 120º - 3 minutes - cook

4 Open the pan, stir and program again on the other side for
another 3 minutes.
5 Once fried to our liking, remove and set aside.
6 In the same oil we put the eggs we can fry them in fry menu or grill
them, in grill menu with less oil, according to taste. Remove and
reserve.
7 Without cleaning the pan, sauté the gulas with some sliced garlic
and a few pieces of chili peppers for a few minutes in the fry menu.
8 Assemble the chuck and ready !!!!!
A recipe that I love for summer evenings with a big green salad.
484.- JUICY CHICKEN BREAST in the GM OVEN mod. E
INGREDIENTS:
- chicken breast
- Oil
- Coin vinegar
- Garlic powder
- Parsley
- pepper
- lemon
WAY TO PREPARE IT:
1 Cut the chicken breasts into thin fillets and set aside.
2 In a bowl add 8 tablespoons of oil together with 3 tablespoons of
balsamic vinegar, a dash of lemon, garlic, parsley and ground
pepper and stir well.
3 Mix well all the spices together with the oil and vinegar, and place
the chicken fillets on top, turning them over so that they mix well and
take all the aromas.
4 Let it macerate in the refrigerator for at least 4 hours.
5 Remove from the refrigerator and cook the breast in the grill menu
without oil only with the maceration of the chicken fillets.
I assure you that they are very juicy and full of flavor, we can eat the
chicken breast with bread on a sandwich or on a plate with salad, as
you like. Bon appetit!!!
485.- CHICKEN CHICKEN BREAST MUSTARD IN PAPILLOTE en
GM OLLA model E
INGREDIENTS:
- Chicken breast
- carrot
- zucchini
- onion
- tomato,
- 1 teaspoon mustard
- 1 teaspoon oil
- salt
- pepper
- oil
WAY TO PREPARE IT:
1 Season the breast with salt and pepper and seal it on the grill
menu with a little oil for one minute on each side.
2 Once browned, remove and spread the mustard all over the
breast. We reserve.
3 Cut the onion into julienne strips and the rest of the vegetables
into thin strips.
4 Add the spoonful of oil to the vegetables, season with salt and
pepper, mix well and place on the baking paper.
5 Cut 1 tomato into slices and place it on top of the vegetables.
6 Place the reserved chicken breast on top of the vegetables.
7 Close the papillote well and put it in the bowl (you can put it on the
grid but it is optional) and program it:

GM OLLA model E:
Oven menu - valve open - (Tª) 140º - 8 minutes - cook

OVEN HEAD: (Tª) 240º - 12 minutes

8 We let the pot cook by itself; it will let us know when it is finished.
9 Remove from the pan, serve the papillote on the plate without
removing the paper.

10 Open the package in half lengthwise by cutting the paper with a

pair of kitchen scissors and pull the paper to the sides, forming a
kind of paper basket around the breast.
Not only will you not lose any of the juices that the breast and
vegetables have released, but the experience of eating directly from
the Papillote is completely different from taking the vegetables and
meat out onto a plate.
Bon appetit!!!!
486.- SALMON IN PAPILLOT WITH TRIGUER in the GM OLLA
model E
INGREDIENTS:
- sliced salmon
- small onion
- red bell pepper strips
- clove of garlic
- some parsley
- 1/2 small carrot
- 3 wild asparagus
- 1 dessert teaspoon of oil
- salt
-cold water
WAY TO PREPARE IT:
Masterchef trick: water bath with salt
We are going to start the recipe by salting the salmon in an unusual
way: instead of putting the fish slices on a plate and adding salt
directly, we are going to prepare a salt water bath (brine).
-Pour a liter of cold water into a deep container and add 80 grams of
sea salt. This is about 4 heaping tablespoons.
-Stir for 1 minute until the salt is completely dissolved. The water will
be clear and no grains of salt will be visible at the bottom of the
container.
-Now put the salmon in the salted water, so that the slices are
completely covered with water. Let stand for 3 minutes.
-After this time, remove the fish from the water with clean hands and
dry it gently, using some kitchen paper.
Why are we doing this? Because this brine has the same salt
concentration as seawater and provides the perfect salt content
without softening the fish.
1 Prepare the vegetables: cut the onion into thin strips, peel the
carrot and cut it into thin strips using the vegetable peeler, clean the
wild asparagus, and cut it into thin strips.
2 Spread the vegetable paper or aluminum foil and place in the
center the onion and bell pepper strips, a clove of garlic, some
parsley, the carrot strips and the cleaned green beans.
3 Place the salmon on top of the vegetables. As we have already
put it in the brine bath we do not need to add salt, so we season it
with just a little olive oil.
4 Fold the parchment/aluminum foil into a bundle. This wrap will
help the salmon and vegetables to cook in their own juices, making
them tender and tasty. We make one package per person and we
are ready to cook them in the GM pot.
This method is perfect for making one or two servings, using much
less electricity. To make the salmon papillotes in the GM cooker
6 Put 1 or 2 packages of salmon inside the pan (you can place the
rack in the pan, but it is optional).
7 Put the browning oven lid in place of the normal lid and program:

GM OLLA model E:
Oven menu - valve open - (Tª) 140º - 8 minutes

OVEN HEAD: (Tª) 240º - 12 minutes.

8 We let the pot cook by itself; it will let us know when it is finished.
Serve the Papillote on the plate without removing the paper, open
the package in half lengthwise by cutting the paper with a pair of
kitchen scissors and pull the paper to the sides, forming a kind of
paper basket around the fish. You'll love it!!!!
487.- GRILLED MUSHROOMS in the GM OVEN model E
INGREDIENTS:
- 1 tray of mushrooms
- 1 or 2 cloves of garlic
-Fresh parsley
- Olive oil
-Sal
MODE OF PREPARATION:
1 In the pan put a dash of oil and a pinch of salt and put the
mushrooms. Make them on both sides.
2 While the mushrooms are cooking, finely chop the garlic cloves
and parsley and mix in a bowl with a drizzle of olive oil.
3 When the mushrooms are ready, serve them on a plate and
spread the parsley and garlic mixture over them. Serve with lemon.
A light, healthy and delicious dish, finger-licking good. A delicious
dish to prepare, either as a first course or for a light dinner or
appetizer. Bon appetit!!!
488 SPRING POTATOES in the GM OVEN model E
INGREDIENTS:
- medium potatoes
- 2 cans of tuna in oil
- 4 eggs
- chives
- green peppers
- can of pitted black olives
- White wine vinegar
- Olive oil
- Water
- Salt
WAY TO PREPARE IT:
1 Cut the potatoes or leave them whole to taste.
2 Pour 3 measuring cups of water.
3 Place the rack inside the pan.
4 Place the basket on top of the rack.
5 Pour in the potatoes
6 We wash the eggs and we also put it all together, there are
people who tie the eggs with albal or film, so that it does not touch
the vegetables, but it is not necessary because they are washed,
and as you want.
7 Add a little salt, close the pot and program:

GM OLLA model E:
Steam menu - valve closed - (Tª) 130º - (P) Medium - 5 minutes

If when opening you see that the potato is hard (it all depends on
the type of potato) put a few minutes more.
8 Depressurize alone, open the cooker and remove the basket,
leave it
cooling.
9 In a large bowl place the boiled potatoes, the tuna (drained of its
oil) crumbled, the finely chopped spring onions, the bell pepper also
chopped, the whole black olives and the eggs cut into pieces.

10 Add a little oregano and season with oil, salt and vinegar (all to
taste). Stir everything carefully and let it rest so that all the flavors
are integrated.
11 Once it has rested, it is ready to eat.
489.- CALDO CON FIDEOS in the GM OLLA model E
INGREDIENTS:
- broth
- dye
- noodles
- serrano ham taquitos
WAY TO PREPARE IT:
1 Pour the broth into the pan, add the coloring and the noodles,
close the pan and program:

GM OLLA model E:
Stew menu - valve closed - (P) medium - (Tª) 110º - 4 minutes -
cook

2 Cancel, depressurize, open the cooker.

3 Add the diced serrano ham, stir, serve and eat.
490 RABBIT IN WHISKY in the GM OLLA Model E
INGREDIENTS:
- 1 rabbit, chopped
- 1 meat stock cube
- 1/2 jar of piquillo peppers
- 1/2 medium onion
- 3 cloves garlic
- 1 measuring glass gm of whiskey
-flour
-sal
-pepper
-oil.
MODE OF PREPARATION:
1 Season the rabbit with salt and pepper and dredge in flour.
2 Fry in the frying pan in the fry menu so that it turns golden brown.
3 Blend the garlic, onion, piquillo bell pepper with the broth, whisky
and stock cube.
4 Add it to the rabbit.
5 Rectify the salt. Close and program:

GM OLLA model E:
Stew menu - valve closed - (P) High - (Tª) 130º - 15 minutes - cook

6 Depressurize, open, stir, let stand for a few minutes and serve.
491 .- CHEESE CAKE OVER LEAF Cake in the GM OVEN model
E
INGREDIENTS:
- 1 sheet of puff pastry
- butter
- 5 cheeses
- 3 large eggs
- 1 plain yogurt
- 1 measure of cream yogurt
- 2 measures of whole milk yogurt
- 2 measures of sugar yogurt
- 1 measure of flour yogurt
WAY TO PREPARE IT:
1 Put the 3 eggs and the yogurt in a bowl.
2 Use the empty yogurt cup to measure and add the sugar, cream
and milk. Beat well with an electric mixer.
3 Add the cheese. We beat well so that they are crushed and
integrated into the mixture.
4 Pour in the flour and beat again until it becomes a homogeneous
cream.
5 On the other side, and on a floured surface stretch the puff pastry
and put on top the back cover of the pot, to mark the diameter on the
sheet of puff pastry and cut it out. When cutting the puff pastry, cut it
on the outside, that is to say, make it a little bigger than the mark we
have made.
6 Grease the inside of the pan with a little butter.
7 Cover the bottom of the pan with the puff pastry dough, pushing
the excess up the wall.
8 Close and program:

GM OLLA model E
Oven menu - valve open - (Tª)120º - 30 minutes - cook

9 To know if the cake is ready, open it and prick the center with a
toothpick or a cake tester. If it comes out clean, the cream is baked
perfectly.

10 We put to brown on top

OVEN HEAD: (Tª) 175º - 8 minutes

11 Let it cool in the bowl. When it has cooled completely, serve it in

a serving dish with black grape jam or raspberries, if desired.
that's a matter of taste
492.- BACALAO A LA CAMPESINA in the OLLA GM model E
INGREDIENTS:
- 1 cod fillet
- 1 green bell pepper
- 1 medium chive
- 1 medium red bell pepper or jarred piquillo bell pepper
- black, pink and white pepper (optional)
- sweet paprika
- Juice of half a lemon
- 1 tablespoon oil
- salt
WAY TO PREPARE IT:
1 Put the cod fillet skin side down in the pan with a pinch of salt, the
pepper mixture and the paprika.
2 We put a drizzle of oil.
3 Slice the red and green bell pepper and the onion. Put the
vegetables in a bowl, add the lemon juice and stir.
4 Pour the vegetable mixture into the bowl with the cod and
program:

GM OVEN model E: Oven Menu - 10 minutes

OVEN HEAD: (Tª) 175º - 10 minutes

Once done and golden brown to taste, plate it and eat it!!!! Isn't this
recipe great? It is so easy and so tasty.......................
493.- HAM CROQUETTES in the GM OVEN model E
INGREDIENTS:
- serrano ham
- onion (if you like it, optional)
- A little nutmeg
- A very small piece of meat stock cube (optional)
- 40 of oil measure of the vessel of the pan
- 1 cup and a half of flour (the cup is the measuring cup of the pan)
- 4 measuring cups of milk
- Egg for breading
- bread crumbs for breading.
WAY TO PREPARE IT:
1 Chop the onion with a mincer, it must be very finely chopped.
2 Put 40 of oil in the pan and add the onion, put on the grill menu,
first a few minutes at 120º and as soon as we see that it is hot and is
poaching with too much temperature, lower to 110º.
3 While the onion is cooking, chop the ham with a mincer.
4 When the onion is poached, add the ham and sauté, stir and turn
a few times.
5 We add the crumbled piece of the tablet (optional), stir.
6 We put the flour, we give a few light turns, we cancel menu.
7 Add the milk and nutmeg, stir well, close the pot and program:

GM OLLA model E:
Stew menu - valve closed - (P) medium - (Tª) 120º - 5 minutes - cook

8 Depressurize, open the pot and stir, and you will see that the
dough is ready.
9 Remove the dough to a plate, let it cool a little and put it in a
pastry bag, when it cools put it in the fridge for a while.

10 We put parchment paper, and on top we make strips with the

dough we have in the sleeve, cut the size we want with scissors and
pass the croquettes through egg and breadcrumbs.
11 We put them in a box to freeze or fry as many as we want....
For frying:

GM PAN model E: Frying menu - (Tª) 160º.

They can be fried with very little oil, or if you want you can add more
oil and make them with the frying basket.
The croquettes can be made with cod, tuna, chicken, etc..
494.- CANELONES WITH BIMBO BREAD in the OLLA GM model
E
INGREDIENTS:
- Sliced bread without crust
- York ham
- Cheese type tranchetes
- Bechamel sauce (homemade or bought in brick)
- Grated cheese (the kind you like)
- Pate
- butter
WAY TO PREPARE IT:
1 Put a slice of sliced bread, flatten it with a rolling pin, put pâté on
top of the one you like the most.
2 On top of the pâté we put the slice of york and then the cheese,
3 Roll them up and place them in the greased pan with a little
butter.
4 Cover with béchamel sauce and grated cheese on top.
5 We put the oven head and gratinate until golden brown.

OVEN HEAD (Tª) 200º - 8 minutes

You can make them with minced beef, chicken of the filling with
which you normally make your cannelloni at home.
495 ENTRECOT A LA PIMIENTA in the GM OLLA model E
INGREDIENTS:
- entrecote
- evaporated milk
- salt
- pepper powder and peppercorns
- 1 tablespoon of oil
WAY TO PREPARE IT:
1 Put the oil in the frying pan in the frying menu.
2 When the oil is hot, put the entrecote and cook according to each
person's taste.
3 When it is done add the peppers, evaporated milk and salt.
4 Let it cook for a while in the same menu, let it take the flavor and
ready.
A delicious pepper steak!!!! You will like
496.- CHICKEN THIGHTS WITH VEGETABLES in the GM OLLA
Model E
INGREDIENTS:
- chicken thighs
- leeks
- onion
- garlic
- carrots
- red bell pepper
- fried tomato
- 1 measuring cup of white wine or water
WAY TO PREPARE IT:
1 First we season the thighs with salt and pepper and put them in
the pan to fry on the grill menu, temperature 140º about 10 minutes
of time, which we do not exhaust ... without a lid, you can put a glass
lid to avoid splashing, although as the pan is high does not splash
and nothing is stained in the kitchen.
2 Stir from time to time
3 While we are preparing the vegetables.
4 When the chicken is browned and all the vegetables are
prepared, the grill menu is cancelled.
5 Put everything together with the chicken already fried, the
vegetables, a dash of fried tomato, stir well, salt a little, add a
measuring cup of white wine or water and close the program:

GM OLLA model E:
Stew menu - valve closed - (P) medium - (Tª) 140º - 8 min - cook

6 Depressurize, open, crush the vegetables, you can leave it

without crushing if you don't want to.
It is a sauce to dip bread!!!
497.- CHEESE SQUASHES in the GM cooker model E
INGREDIENTS:
- zucchini
- onion
- oil
- salt
- parsley
- bag of shredded three cheese (or whatever you like or have at
home)
WAY TO PREPARE IT:
1 We put oil in the pan.
2 Add the sliced onion, the peeled and sliced zucchini cut as for an
omelet, salt and stir well.
3 Close and program:

GM OLLA model E:
Fry menu - valve open - (Tª) 120º - 3 minutes - cook

4 This menu does not have pressure, so open, stir and put another
two minutes more to fry on the other side.
5 Open and sprinkle with grated cheese and parsley, put the
browning lid on and gratinate:

OVEN HEAD: (Tª) 175º - 6 minutes

6 Gratinate with a browning lid until it is to our liking. Yummy!!!! and

it couldn't be easier, healthier, faster.......................

498 SARDINE BOCADITOS in the GM OLLA model E

INGREDIENTS:
- Small caliber sardines
- lemon
- garlic
- Fresh parsley
- Sal.
- Whole wheat flour* (for breading)
- Soft olive oil or sunflower oil for frying.
(*) The whole wheat flour is used for the breading because it has a
coarser texture than white flour, which makes the breading much
crispier and more crunchy. But if you don't have it, it's okay to use
normal flour.
MODE OF PREPARATION:
1 We ask the fishmonger to clean the sardines or we clean them
ourselves: We remove the head flush with the gills stretching to pull
out the guts. Open the sardines following the central spine with the
thumb and once opened up to the tail, carefully remove the spine so
as not to separate the two loins and that they are joined by the tail
and central fin. (If we want we can also remove the fin). We will
leave the fillets joined by the central part up to the tail. Rinse well
and place in a bowl or dish.
2 We make a marinade. Halve the lemons. Peel the garlic, cut it in
half, remove the seed and chop it as small as possible. Wash the
parsley, dry it and cut the leaves, which are also chopped very small.
3 Now drain a squeeze of lemon juice in the base of the container in
which the sardines will be marinated, and place a layer of sardines
skin-side down covering the entire bottom. Pour another squirt of
lemon over the sardines, sprinkling them completely, although they
are not completely covered, sprinkle with a little salt and a little
chopped garlic and parsley. Again put another layer of sardines skin
side down on top of this one. Sprinkle lemon juice over all of them
and sprinkle salt, garlic and parsley over all of them, and so on and
layer by layer until we have all the sardines.
4 Let them marinate in this marinade covered and in the refrigerator
for at least 30 minutes or until we see that the sardine loins have
acquired a whitish tone.

5 We will put a little flour on a plate and we will pass them through
the flour and impregnate them on all sides.
6 In the frying pan put oil in the fry menu and when it is hot, brown
them in batches.
7 Remove them when we see the golden brown that we like directly
to a plate with kitchen paper to absorb excess fat.
8 Serve with a few slices of lemon and some iceberg lettuce leaves
to give the dish that fresh touch that is always appreciated, giving a
crunchier sensation.
A luxury dish!!!
499.- BOWLED RIBS in the GM OVEN model E
INGREDIENTS:
- 1 kg pork ribs
- 4 large potatoes
- a head of garlic
-sal
-honey
-soy sauce
-ketchup
WAY TO PREPARE IT:
1 Peel the potatoes and cut them into slices, cover the pot with a
base of potatoes and add a little salt. You can put them on top of the
grill and the roast will have a barbecue touch.
2 We prepare a sauce based on honey, ketchup and soy sauce, all
in equal parts, with this sauce we paint the ribs and we will put it on
the potatoes, accompanied by the garlic.
3 Program the cooker

GM OLLA model E
Oven menu - (Tª)170º - 60minutos

OVEN HEAD (T°) 200º - 60 minutes

4 Halfway through the cooking time, move the pieces of meat so

that they brown evenly. And add more sauce than we had prepared.
The time will depend on the size of the ribs, if they are large put a
few minutes more, and add some water so that the sauce is not
consumed.
Finally, all that's left is to enjoy!!!!
500.- SALTY CAKE OF MEXICAN TORTILLAS in the OLLA
GM Model E
INGREDIENTS:
- Mexican tortillas.
- iceberg lettuce.
- tomatoes.
- A handful of fried onion (optional if you like onion)
- 3 boiled eggs.
- slices of ham.
- slices of cheese.
- mayonnaise.
- 2 tablespoons of cream cheese.
- Sal.
WAY TO PREPARE IT:
1 Put the water and salt in the bowl of the OLLA GM, the grid and on
top of it.
fresh eggs.
2 Close and program:

GM POT
Steam menu - valve closed - (Tª) 130º - (P) Medium - 1 minute -
cook

3 Let it depressurize by itself

4 The only thing to do is to assemble layers, place a Mexican tortilla,
spread it with a couple of spoonfuls of mayonnaise, chop the lettuce
and add it on top, cut the tomato into slices and also add it, as well
as the handful of fried onion (optional if you like it), fry the onion in fry
menu until golden brown to taste.
5 Peel one of the hard-boiled eggs and also add it on top.
6 Spread cheese on the next tortilla and place four slices of ham
and four slices of cheese.
7 The next omelette is made like the first one, filled with salad and
on the last one, which you place to cover the cake, you add more
mayonnaise and decorate it with one of the hard-boiled eggs and the
slice of ham. Of course you can also decorate it with peppers or
olives, you can even change the ingredients and make it with others
that you like better. The good thing about this type of dish is that it
has a multitude of variations so that everyone can choose the one
they like best.
It's a fantastic idea for these hot days ahead. Simple and quick, even
if you have children they can help you prepare it.
501.- MELOCOTONS STUFFED WITH TUNA (without Pot)
INGREDIENTS:
- A can of peaches in syrup
- One can of tuna
- Lettuce finely chopped in julienne strips
- Mayonnaise
WAY TO PREPARE IT:
1 Drain the peaches.
2 Mix the chopped lettuce with the tuna and mayonnaise and fill the
peaches.
3 Leave them in the refrigerator to cool and they are ready to eat.
Easy, right? with a sweet-salty taste. Fresh, delicious and highly
recommended for hot days.
You will be surprised how good they are. Do you want to try them?
- 02.- FISH CAKE in the GM OVEN model E
INGREDIENTS:
- white fish (the one you like, it can be frozen)
- a handful of raw peeled shrimp
- 4 crab sticks
- 3 eggs
- 250 grams of fried tomato (solis type)
- 100 ml of liquid cream
-sal
- pepper
- butter
- bread crumbs
WAY TO PREPARE IT:
1 Boil the fish, put half a measuring cup of fumet or water with fish
stock cube in the pan.

GM OLLA model E:
Stew menu - valve closed - (Tª) 120º - (P) Low - 3 minutes - cook

2 Once the white fish is boiled, remove the scrape and skin (you
can use frozen fillets without skin or bones).
3 Put in the blender bowl, add the raw shrimp, crab sticks and the
rest of the ingredients and blend with the blender.
4 In a mold with a lid, spread with butter and sprinkled with
breadcrumbs, and place the mixture inside.
5 In the pan put the grid on top of the covered mold, if we do not
have a lid, close well with albal paper, and put water up to half of
the mold, we are going to do it in a bain-marie.
Close the pot and program:

GM OLLA model E:
Stew menu - valve closed - (Tª) 180º - 20 minutes - cook

6 Depressurize, open and prick with a knife, if it comes out clean

our cake is ready! If we see that not put a few minutes more 7.
When it is cold unmold.
Presentation, served cold, in a nest of iceberg lettuce finely
chopped and dressed, with pink sauce and toasted bread, with a
couple of containers with chopped raw onion and chopped capers
or gherkins ... so you spread a toast with the fish, a little pink sauce
and sprinkle the chopped onion, capers, gherkin to your liking.
503.- WATERFLOWER DESSERT (No pan)
INGREDIENTS:
- seedless watermelon
- mint sprigs
- goat cheese
- honey balsamic cream
WAY TO PREPARE IT:
1 Remove the rind from the watermelon and cut into slices and
squares. 2.- We place in the bowls or plates.
3 Crumble the cheese and spread it in the bowl or plates.
4 Chop the mint and sprinkle on each plate.
5 Finally, sprinkle with the balsamic cream and ready to enjoy!!!!.
You can have it ready in the refrigerator and at the moment of
serving add the balsamic cream. A delicious and refreshing dessert
for the summertime
504.- SCALDED EGGS in the GM model E FROGG PAN
INGREDIENTS:
- 1 measuring cup water
- olive oil paint
- heat-resistant cling film
-eggs
-sal
-pepper (optional, if you like it)
MODE OF PREPARATION:
1 - Put the measuring cup of water in the bucket.
2 - Cut a piece of transparent but resistant film*, pour a few drops of
oil on it and brush in the center.
* The film must be resistant, otherwise it will break.
3 Put the film in a glass and make it protrude through the glass,
crack an egg inside, season with salt and pepper and twist the film
well so that it is tightly closed.
4 Place the eggs in the bowl.
5 Close and program:

GM OLLA model E:
Steam pressure - valve closed - 1 minute - cook

6 Leave another half minute without opening the pot, depressurize

manually, open, take out the egg bags, remove the film and plate.
Healthy eggs, with little oil and delicious!!!!
505 YOGURT COCONUT AND PINEAPPLE YOGURT
BIZCOCHO in the GM OLLA model E (Contribution of Luzmary
Gonzalez)

INGREDIENTS:
- 1 glass of creamy yogurt
- 1 glass of oil
- 1 glass and a half of sugar
- 3 cups of flour
- 3 eggs XL
- 1 sachet yeast
- 100 gr shredded coconut
- 4 slices pineapple in its juice

WAY TO PREPARE IT:

1 Crush the pineapple slices in their juice with the blender and set
aside.
2 Beat the eggs and sugar with a whisk until they whiten.
3 Using a whisk, mix the oil, then the yogurt, coconut and
pineapple.
4 The flour and the sifted yeast and beat until there are no lumps.
5 Grease the bowl and pour in the dough, close and program.

GM OLLA model E
Oven menu - valve open - (Tª)140º - 70 minutes

6 When finished, we put

OVEN HEAD (Tª) 175º.

7 Until it takes the desired color.

506 PLATAN CHIP on the GM OLLA model E
INGREDIENTS:
- Banana
- Frying oil (mild olive or sunflower)
- Salt
WAY TO PREPARE IT:
1 Peel and cut the bananas into very thin slices with a mandolin (if it
is quite hard) or with a knife.
2 Heat the oil in the pan (or use the basket) and fry the plantains
for a few minutes until golden brown.
3 They have to be separated from each other because they tend to
stick together.
4 Remove from the oil and leave on a paper towel to absorb
excess oil.
5 Salt with fine salt before they are completely cooled and serve
when they are dry, cold and crispy.
• They become crispy when cooled and lose the fat from the oil.
• You should not use ripe plantains because they are more tender,
they have to be quite hard for the chips to be crispier.
• You can serve these plantain chips as an appetizer or snack.
507.- CHICKEN SALAD in the GM OLLA model E
INGREDIENTS:
- 1 chicken breast
- lettuce
- fresh cheese (from Búrgos)
- tomatoes
- oregano
- oil
- vinegar
- salt
- pepper
MODE OF PREPARATION:
1 Cut the chicken breast in one finger thick fillets and add a little
pepper and salt.
2 In the pan put a few drops of oil on the grill menu, just so it does
not stick and browns a little.
3 Meanwhile we cut the tomato, lettuce and fresh cheese, and
when we have the chicken breast ready, we mix it all and season to
taste with oregano, oil, vinegar and salt.
As you can see, it is quick, healthy and easy. I hope you like it!
508.- ARTICHOKE SALAD WITH HAM AND CHEESE in the GM
OLLA model E
INGREDIENTS:
- Artichokes (can be canned)
- taquitos of ham or turkey
- fresh cheese, mozzarella...to your liking
- Chives or chopped chives
- A handful of sweet corn (or pineapple chunks if you prefer) -Olive
oil
- vinegar
- salt
- pepper
MODE OF PREPARATION:
1 If the artichokes are canned we will only have to rinse them well so
that they lose the flavor of the preserve and let them drain.
2 If they are frozen or fresh you have to clean them and put them in
the steamer inside the bucket with the grid in place and with three
measuring cups of water, in the water a dash of oil and salt:

GM OLLA model E:
Steam menu - valve closed - (Tª) 120º- (P) medium - 6 minutes

3 Let them cool and drain well and once cool, cut them in half. You
can also leave them whole if you want, but when cut they absorb the
dressing better.
4 Mix all the ingredients in a bowl and dress with the vinaigrette,
mixing carefully so that the artichokes do not fall apart. 5.- Let the
salad rest in the refrigerator for a couple of hours to cool and settle
the flavors before serving.
A tasty and healthy salad for this summer
509.- RICE WITH FOUNDATION in the GM OLLA model E
INGREDIENTS:
-rice
-loin
-tocineta
-meat sausage
-oil
-ajos
-natural crushed tomato
-sal
* a meat stock cube
meat broth** -meat broth
* 1 measuring cup of rice (for 2 persons)
* * 2 measuring cups of beef broth
MODE OF PREPARATION:
1 Put a teaspoon of oil in the pan and program the grill menu at
(Tª)140º, with the lid open and fry the garlic, the loin, the bacon, the
black pudding and the meat sausage.
2 Add the salt, the pill, the tomato and the rice (one measuring cup
is approximately for two people), stir well.
3 Pour the broth (for each measuring cup of rice there are two cups
of broth). 4.- Close the pot and program:

GM OLLA model E:
Stew menu - valve closed - (T°) 140º - (P) medium - 8 minutes - cook

5 Depressurize and let stand 2 minutes before opening the pot, after
2 minutes open the pot, stir and eat............................................ Do
you like?
510.- PUERROS DE LA VILLA in the OLLA GM model E
(contribution of Estíbaliz De Pablo Jiménez)
INGREDIENTS:
- 5 leeks
- 200 grams of Iberian ham
- 1/2 onion
- 1 leek
- 1 small can of mushrooms or mushrooms
- 100 grams of grated cheese 4 cheeses
- 1 brik of cream
- 2 piquillo peppers
- 1 tablespoon bovril .
MODE OF PREPARATION:
1 Cut the leeks in two or three pieces (only the white part).
2 Place in the basket

GM OLLA model E:
Steam menu - valve closed - 7 minutes

3 Depressurize, drain and cool well.

4 Open the leeks without splitting them in two, only on one side,
remove a little of the inside of the leek to facilitate further work and
fill with the ham.
5 Dredge in flour and egg. Frying.
6 In the same oil, fry the half onion and the chopped leek. When
they are poached, fry two piquillo peppers and a few mushrooms.
7 Add the cream brik when everything is well poached. Then a
handful of cheese and the spoonful of bovril (do not suppress
because it is what gives that different touch to the sauce).
8 Pass everything through the blender and when we have obtained
a fine puree, add the rest of the chopped mushrooms. Cover the
leeks with this sauce and enjoy.
511 .- CARBON AND LEACH BROTH in the GM OLLA model E
INGREDIENTS:
- 4 Leeks.
- 200 grams of cardoons.
- 3 potatoes.
- 2 garlic.
- Olive oil.
- Pepper
- salt.
WAY TO PREPARE IT:
1 To prepare it, wash and chop the cardoons and leeks, peel the
potatoes and cut them into small squares, also peel and cut the
garlic.
2 In the pan with a teaspoon of oil, sauté the garlic until lightly
browned.
3 Add the leeks, potatoes and cardoons. Season with salt and
pepper, close and program:

GM OLLA model E:
Low heat menu - valve closed - 10 minutes

4 Depressurize, open and add 2 liters of water and program.

GM OLLA model E:
Low heat menu - valve closed - 30 minutes

5 Depressurize, open and crush.

This recipe is depurative and easy to prepare, made from
ingredients that enhance the effect of eliminating toxins from the
body. Let's go to feel light this summer
512.- GAZPACHO DE ZANAHORIAS en la OLLA GM model E
INGREDIENTS:
- bunch of fresh carrots
- 1 vegetable stock cube
- 1 bunch radishes (optional)
- 1 lemon
- 1 green bell pepper
- Olive oil
- 4 tablespoons light mayonnaise
- water (preferably mineral)
- salt
WAY TO PREPARE IT:
1 Peel carrots, cut into small pieces.
2 Put the carrots in the pan and add the water that just covers it, but
does not exceed it, and the crumbled stock cube. The water depends
on the amount of carrots that we put, thinking that the liquid that we
pour is the one that is going to come out when the cooking is
finished.
3 Close and program:

GM OLLA model E:
Stew menu - valve closed - (T°) 130º - (P) medium - 10 minutes -
cook

4 Depressurize, open, blend with the cooking broth to obtain a fine

cream.
5 Add mayonnaise, lemon juice and oil and adjust salt.
6 Serve the gazpacho very cold with the chopped vegetables on

Easy, tasty and

healthy!!!!
top.

513 BÓCOLI WITH MUSTARD SAUCE in the OLLA GM E

INGREDIENTS:
- broccoli
- 1 tablespoon mustard
- 2 tablespoons oil
- 1 of sherry vinegar
- parsley
- salt
- black pepper
MODE OF PREPARATION:
1 We make the sauce: mix mustard, oil, vinegar with a tablespoon of
chopped parsley, a pinch of salt and ground black pepper.
2 Whisk to obtain a well emulsified sauce. Keep refrigerated.
3 Wash the broccoli and cut into florets to steam in a steamer.
4 In the basin we put the grid, 3 small measuring cups of water and
1 teaspoon salt and over the broccoli florets in the steamer, close
and program:

GM OLLA model E:
Steam menu - valve closed - (P) medium - (Tª) 130º - 4 minutes

5 Depressurize manually because if we leave it longer it will

overcook, take it out and put it in a bowl.
6 Cut the broccoli florets into thick slices.
7 Pour the sauce on top and serve cold.
Easy, cheap, tasty and healthy dish, what more could you ask for?
514 CHULETAS WITH MINT SAUCE in the OLLA GM E
INGREDIENTS:
- lamb chops
- some fresh mint leaves
- olive oil
- salt
- pepper
WAY TO PREPARE IT:
1 Chop the mint leaves and mix them with 6 tablespoons of oil and a
little salt and pepper.
2 Let the chops marinate with this preparation for 30 minutes.
3 Put a spoonful of oil in the pan and set the grill menu.
4 When the oil is hot, put the chops in the oil and brown them to
your liking.
5 We can accompany them with a salad or French fries.
515.- SALMÓN A LA NARANJA en la OLLA GM model E
(contribution of Ana Vázquez González)
INGREDIENTS:
- Salmon
- mussels
- garlic
- parsley
- oil
- a glass of orange juice
- rosemary
WAY TO PREPARE IT:
1 First we marinate the salmon in a large bowl with crushed garlic
and parsley and olive oil.
2 Then we add a glass of orange juice and sprinkle it with a little
rosemary, we leave it for a while so that it takes flavor.
3 In the pan in the grill menu add finely chopped onion and fry it
very well, add the mussel meat (you have the recipe nº 35.-
MUSSELS TO STEAM in the OLLA GM model E) and fry it.
4 Then we brown the salmon and when everything is browned we
add all the salmon together with the juice that remains in the dish
and half a glass of white wine, we cancel the grill menu. Close and
program:

GM OLLA model E:
Stew menu - valve closed - 5 minutes

5 Depressurize, and ready to eat!

516.- PEPPER SAUCE FOR MEATS in the OLLA GM E
INGREDIENTS:
- 200 gr liquid cream for cooking
- 1 tablespoon butter
- green or black peppercorns
- ground black pepper
- Brandy one shot
- 1/2 stock cube
WAY TO PREPARE IT:
1 In the griddle menu, melt the tablespoon of butter.
2 Add the green or black peppercorns and stir.
3 Pour the shot of brandy.
4 Add the 1/2 minced stock cube and stir.
5 Cancel menu, add the cream and stir.
6 We put the stew menu, add the ground pepper to taste and stir
until it reduces a little and takes the flavor and ready.
As the time is so short, it is not necessary to put the lid on, in a few
minutes you have it stirring a little to get the pepper flavor.
It is ideal to accompany meats, rice, rice with. if you like pepper,
it's delicious!!!
- 17.- MUSHROOM SAUCE in the GM OLLA model E
INGREDIENTS:
- 200 gr cooking cream (you can use steamed milk, it will make the
sauce smoother)
- 1/2 chopped onion
- a clove of garlic
- 250gr mushroom cut in slices
- ground black pepper
- chopped parsley
- brandy or cognac
- oil
- salt
WAY TO PREPARE IT:
1 In the pan put a little bit of oil in the fry menu.
2 Add the onion, garlic, pepper and parsley, when it is poached to
taste, add the mushroom, washed and cut into slices and fry.
3 When it is ready, add the brandy and leave for a few minutes to
evaporate the alcohol.
4 Add the cream and cook on stew menu for a few minutes.
5 And ready to serve, it can be beaten with the blender if you do not
want to find the mushroom pieces.
It is an easy and delicious sauce if you like mushrooms. It is a sauce
that concentrates all the flavor of the mushrooms, it is ideal to give a
different touch to your dishes, whether meat or fish or even for some
pasta.
518.- FOSTER POTATOES in the GM OVEN model E
INGREDIENTS:
- frozen potatoes
- oil
- salt
- bacon strips
- grated cheese (4 cheeses the one we like)
- ranchera sauce (in hypermarkets)
WAY TO PREPARE IT:
1 Put a little oil in the pan and set the frying menu.
2 Add the frozen potatoes with salt to taste, and fry until golden
brown and crispy to your liking.
3 Remove and reserve.
4 In the same oil we brown the bacon strips a little. Remove and
place on a plate with kitchen paper to absorb the remaining oil.
5 Without cleaning the pan, add the potatoes, the sauce, the
cheese mixture and the bacon.
6 We put the oven head because we only want the cheese to melt.

OVEN HEAD: (Tª) 175º - 5 minutes

7 When gratin is done, remove the head, take out and carefully
place the potatoes on a plate and enjoy these delicious potatoes!
I know they are not very healthy, but.... they are great!!! And they are
very easy to make
519.- CARPACCIO OF CALPACIN WITH ORANGE (without pot)
INGREDIENTS:
- zucchini
- oranges
- watercress (optional)
- almond granules
- 4 tablespoons olive oil
- 1 tablespoon of Modena vinegar
- salt
- black pepper.
WAY TO PREPARE IT:
1 Start by washing the zucchini and cut them into very thin slices
with the help of a slicer, a mandolin or a sharp knife. Wash the
watercress by soaking them in cold water for a few minutes, drain
and set aside.
3 Peel the oranges, remove the white skin that covers the pulp, cut
them into pieces and reserve the juice they release.
4 Prepare the vinaigrette by mixing the oil with the vinegar, orange
juice, salt and pepper.
5 Place the zucchini slices overlapping on a tray, forming a circle
from the outside to the inside. Top with the oranges, watercress and
almonds.
Dress with the vinaigrette and serve immediately.
This zucchini carpaccio with orange recipe is perfect for summer:
quick to prepare, light and with an original combination of flavors.
You will like it!!!
520.- VEGETARIAN ROLL WITH PIZZA DOUGH in the GM OVEN
Model E
INGREDIENTS:
- refrigerated pizza dough
- onion
- red bell pepper
- carrots
- zucchini
- tablespoons of soy sauce
- olive oil
- Salt
- black pepper to taste
- Melting cheese to taste
- 1 egg yolk for varnishing
- Sesame seeds for decoration
WAY TO PREPARE IT:
1 Wash and cut all the vegetables, you can use whatever
vegetables you like.
2 Put a few spoonfuls of oil in the frying pan in the frying menu.
3 When the oil is hot, add the onion to poach.
4 Add the red bell pepper, carrot and zucchini when the onion is
transparent.
5 Season to taste with salt and pepper (add just a pinch of salt,
since we are going to add soy sauce).
6 . When all the vegetables have colored, add the soy sauce to
taste.
7 Let the cooked vegetables rest for a while while we prepare the
dough.
8 Put the pizza dough on a baking paper.
9 Add the cooked vegetables and top with the melting cheese.
10 Fold the edges of the dough and roll it up.
11 .- . Brush the whole vegetarian bread roll with egg yolk and
sprinkle sesame seeds all over the surface.
12 Put it in the bowl with the paper and program:
GM OLLA model E
Oven menu - (Tª) 130º - 10 minutes

OVEN HEAD (Tª) 175º - 10 minutes

Or a few more minutes until golden brown to your liking. Let it cool
and eat it!
- 21.- FAST FISH in the GM Model E FISHROILER
INGREDIENTS:
- fish (hake loins, pangasius, hake loins of your choice)
- oil
- salt
- grated garlic
- parsley
- lemon juice
- tomato
-white wine
- 1/2 fish cube
WAY TO PREPARE IT:
1 Put the fish in the pan.
2 Add a dash of oil, garlic powder, parsley and a dash of lemon
juice.
3 On top we put some thinly sliced tomato slices.
4 Pour two fingers of wine, without covering.
5 Grate the fish cube on top. Close the pot and program:

GM OLLA model E:
Stew menu - valve closed - (P) low - (Tª) 110º - 3 minutes

6 Depressurize and serve

Don't tell me it's not fast, tasty and without dirtying the kitchen, in a
few minutes dinner is ready, what a luxury!
522.- SARDINES WITH BED OF VEGETABLES in the OLLA GM E
INGREDIENTS:
- sardines
- green bell pepper
- onion
- bread crumbs
- oil
- salt
WAY TO PREPARE IT:
1 Cut the onion and green bell pepper into pieces.
2 In the pan put a dash of oil in the fry menu and add the onion and
the bell pepper and fry it. We can put more or less quantity but it
must be enough to make a bed for the sardines.
3 On the other hand, clean the sardines and remove the bones.
4 Put them on top of the sofrito, which we will have placed in the
pan.
5 Sprinkle with salt, bread crumbs and a little oil and program:

GM OLLA model E:
Oven menu - (Tª) 110º - 5 minutes

OVEN HEAD: (Tª) 175º - 5 minutes

6 If we want them more browned put a few minutes more, and to

taste.
The sardine is an oily fish that I love!!!! These grilled sardines, as you
can see, are really delicious.
523 Cucumber and YOGURT GAZPACHO (no pot)
INGREDIENTS:
- 1 cucumber
- 1 plain yogurt (unsweetened)
- salt
- pepper
- peppermint
- dash of oil
WAY TO PREPARE IT:
1 Put all the ingredients in the blender and blend.
* If you put two cucumbers, then two yogurts.
It is very smooth and fine. You will like it!!!
524.- ROASTED SARDINES WITH CHICKEN CREAM in the GM
OLLA model E

INGREDIENTS:
- Sardines
- garlic
- Roasted piquillo peppers.
- parsley.
- Oil
- Sal.
- Pine nuts, almonds, whatever you like for the crunch.

WAY TO PREPARE IT:

1 Clean the sardines, removing the scales under running water so
that they are bite-size, open them and remove the scrape, as if they
were anchovies.
2 Put a couple of cloves of garlic, some parsley leaves, 2 piquillo
peppers, a pinch of salt and 1-2 tablespoons of olive oil in the
blender.
3 Grind into a cream.
4 In the pan, we paint the bottom with oil so that they do not stick, (if
we have the daikin pan put baking paper) and put the sardines, salt
them, and spread the piquillo cream on top, as well as the pine nuts.

GM OLLA model E:
Oven menu - (Tª) 120º - 5 minutes

OVEN HEAD (Tª) 175º - 5 minutes

Serve and
enjoy! :)
525.- SWEDISH POTATOES in the GM OVEN model E

INGREDIENTS:
- potatoes
- 75 cl. milk.
- 50 cl. of cooking cream.
- 1/2 chicken stock cube.
- 1 teaspoon cornstarch.
- 1-2 cloves of garlic.
- parsley.
- grated cheese.
- salt
- black pepper.

WAY TO PREPARE IT:

1 Peel the potato and cut it into thick slices.

2 Put them in the bowl with water and cover with the corresponding
salt (potatoes are always cooked starting from cold water, do not put
them in hot or boiling water).
3 Close the cooker and program:

GM OLLA model E:
Turbo menu - valve closed - 8 minutes* - cook ****

9 In another bowl place the potato slices and put the mixture on
top, covering them.
10 Put grated cheese on top, the one you have or like the most.

****GM OLLA model E:

Steam menu - valve closed - (Tª) 140º - (P) low - 3 minutes 4.-
Depressurize, stir and ready to eat!!!!
526.- THREE DELIGHTS FROZEN BAGS OF RICE in the
GM OLLA model E

INGREDIENTS:
- Bag of frozen tres delicias rice
- oil
- salt

WAY TO PREPARE IT:

1 Put a couple of spoonfuls of oil in the pan.
2 Add the bag of frozen rice and salt to taste, stir.
3 Close and program:
527.- TUNA LOIN MARINATED in the GM OVEN model E

INGREDIENTS:
- tuna loin
- 1 lemon.
- 4-5 cloves of unpeeled garlic.
- fresh parsley.
- 1/2 glass of white wine
- 1/2 glass of oil
- Maldon salt.

WAY TO PREPARE IT:

1 In a bowl, put the unpeeled garlic cut in half, chopped fresh
parsley, the lemon cut in slices and a little squeezed, the white wine
and the oil.
2 Put the piece of tuna inside and leave it with the marinade for 15-
20 minutes, turning it a few times so that it takes the flavors equally.
3 After this time, cut into slices of 1 cm. of thickness, if you like it
thicker, it's up to your taste.
4 In the pan on the grill menu without oil, let it heat up.
5 When it has reached temperature, we dip the slices in the
marinade and without putting oil in the pan, as they have taken the
oil in the marinade, we put them to roast.
6 We leave them 2 minutes on one side and 1 and a half to 2 on the
other, so that they are golden brown, but semi raw inside, so that
they are juicy. (if you like your fish more done a few minutes more, it
is up to your taste).
7 We add Maldon salt to the fillets, along with a touch of raw olive
oil.

Serve and enjoy!!!! Do

you like?
528.- BROWNIE in the OLLA GM model E (contribution of Estela
Durán Pérez)
INGREDIENTS:
- 180 gr. butter
- 180 gr. fondant chocolate
- 3 eggs L
- 250 gr. sugar
- 1 teaspoon liquid vanilla
- 110 gr. flour
- 1 teaspoon salt
- 150 gr. nuts
WAY TO PREPARE IT:
1- Melt the butter with the chopped chocolate, 5 min. 60º, vel.2.
Reserve.
2- Without washing the glass, put the butterfly, eggs, sugar and
vanilla, 3 min. 37º, speed 3. Another 3 minutes without temperature,
same speed.
3- Add the melted chocolate and mix, 10 sec. vel.2.
4- Add flour and salt, 5 sec. vel.2.
5- Walnuts, halved, 5 sec. vel.2.
If you don't have a thermomix, cecomix You do it with the mixer,
kneader, as you normally prepare the preparation of any sponge
cake.
6- - Pour into the greased pan, close and program:

GM OLLA model E
Oven menu - valve open - oven menu - (Tª) 140º - 45 minutes

7- - Allow to cool and unmold.

529.- TOMILLO POTATOES in the GM OLLA model E
( contribution by Luzmary Gonzalez)
INGREDIENTS:
- small potatoes
- thyme
- salt
- black pepper
- oil
- ground garlic
WAY TO PREPARE IT:
1 Wash and cut the potatoes in half and dry with absorbent paper.
2 Put the potatoes in a roasting bag and season with salt and
pepper, add the crushed garlic, thyme and a dash of oil.
3 Close the bag and stir well so that everything is impregnated.
4 Leave it for 10 minutes before putting it in the bowl so that it gets
the flavor.
5 Put the bag in the bowl, close and program:

GM OLLA model E:
Oven menu - valve open - (Tª) 140º - 40 minutes

6 Every so often we turn the bag over to make them even.

And ready some delicious potatoes with a wonderful taste!!!!
530.- SUPER FAST ALBONDIGAS in the OLLA GM model E
(contribution of Carmen Beneyto)

INGREDIENTS:
- precooked meatballs
- egg
- bread crumbs
- garlic
- onion
- bay leaf
- pea
- saffron
- water
- wine
- meat lozenge

WAY TO PREPARE IT:

1 Dip the pre-cooked meatballs in egg and breadcrumbs.
2 Pour oil in the pan about one finger and in fry menu, fry the
meatballs. We reserve.
3 In the same oil, remove a little and fry garlic and onion.
4 When it is poached, add the peas, the bay leaf and sauté it.
5 Add the reserved meatballs and turn them a few times.
6 Add the wine and water, the meat cube, the saffron, the amount of
liquid depends on the number of meatballs we have. Always keep in
mind that the amount of liquid you put in is what will come out after
the cooking process. Does not evaporate. We have a small quantity
of meatballs, so half a measuring cup of wine and half a cup of
water. If we want them with more sauce, then a glass of each.
7 Close and program:

GM OLLA model E:
Stew menu - valve closed - (Tª) 130º - (P) medium - 15 minutes -
cook

8 Depressurize, open, stir and serve.

9 Fry french fries and add to the meatballs.
531.- PROFITEROLE CAKE in the OLLA GM model E
(contribution of Ana Vázquez González)

INGREDIENTS:
- 1 packet of royal flan for 8
- 1 l cooking cream
- 1 package of cookies
- 60gr butter
- 2 Nestle milk chocolate bars
- frozen profiteroles

WAY TO PREPARE IT:

1 Put the liter of cream in the bowl:

OLLA GM model E Stew menu - without lid

2 The flan is made as usual, instead of milk it is made with cream.

3 Add the two chocolate cubes and melt stirring continuously with a
plastic whisk so as not to grate the bowl.
4 Prepare the base with the cookie and butter and put it in a mold.
5 Place the profiteroles on top of the cookie base.
6 Add the chocoflan in the bowl.
7 Place in the refrigerator.
And ready a tasty profiteroles cake, fast and super good!!!
You will surprise on any occasion
532.- COGOLLOS CON GAMBAS AL AJILLO in the OLLA GM
model E

INGREDIENTS:
- tender lettuce heads
- garlic
- peeled shrimp (or gulas)
- 1 pinch of chili pepper (optional)
- Coarse salt
- oil
- sherry vinegar

WAY TO PREPARE IT:

1 In the frying pan put a little bit of oil in the fry menu.
2 Fillet the garlic and brown it in the oil together with the chili
pepper.
3 When they begin to brown, add the shrimp and sauté for a couple
of minutes.
4 Cancel the frying menu. Set aside and allow to cool slightly for a
few minutes.
5 Wash the buds well and cut them in 3 or 4 parts lengthwise, so
that they are flat.
6 Drain them very well, if you have a vegetable centrifuge better.
7 Place them in a tray and dress them with coarse salt, vinegar and
a drizzle of oil.
8 Cover with the garlic shrimp and serve immediately.

TIPS:
-We can decorate with smoked salmon and some cherry tomatoes.
-This same recipe can be prepared with a salad mix of your choice
instead of the lettuce leaves, but you will have to wait until the shrimp
or gulas are cooled so that the lettuce leaves do not get "poached".
-These lettuce hearts with garlic shrimp or prawns have the normal
salad dressing and then we add the shrimp or prawns that already
have their own oil, so when dressing the lettuce you should use very
little oil so that it is balanced.

Don't tell me you don't fancy these delicious and healthy salads for
the summer, quick to prepare and delicious!!!! :) And how
beautiful!!!!!
533.- BERBERECHOS CON LIMA (without pot)

INGREDIENTS:
- 1 can of cockles
- 1 lime
- Pepper
- Oil

WAY TO PREPARE IT:

1 Cut a lime in wide slices.
2 We put 5/6 cockles.
3 Season with pepper and a few drops of oil.

To eat a delicious appetizer, appetizer, appetizer, snack ideal for

the summer, fresh and very tasty. While we heat up the first dish that
we will have prepared in our little pot, hahaha.
534.- GREEN BEANS WITH CRUJIENT in the OLLA GM mod E

INGREDIENTS:
- green beans
-tablespoon of bread crumbs
-under
- A handful of fried almonds, finely chopped
- a tablespoon of butter or a drizzle of olive oil, to taste
- Juice of half a lemon
-Chopped parsley
-Sal
-pepper

MODE OF PREPARATION:
1 Clean the green beans from the strands.
2 We steam them, in the bowl put 3 measures of the cup that fits
in the pot of water, a dash of oil and salt.
3 Place the grid and put the washed green beans in the basket.

GM E pot
Steam function - Valve closed - (P) Medium - (Tª) 130º - 4 minutes

4 Allow to depressurize, open and set aside.

5 Put the oil or butter in the frying pan in the frying menu.
6 Crush the garlic cloves and add them.
7 After a few seconds we put in this order the bread crumbs (let it
brown for a few seconds), the chopped parsley, lemon juice, salt
and pepper and finally the chopped almonds.
8 Stir everything well and season the green beans with this
mixture. Serve piping hot.

TIPS:
-These crispy green beans are the perfect garnish for many meat
or fish dishes, and you can also serve them alone or with a grilled
egg or French omelet. You can use round or flat green beans as
you like. In case you use the flat ones, cut in two lengthwise once
cleaned so that they are thinner and take the dressing better.
535.- FROZEN CARRILLADA in the OLLA GM model E
(contribution of Ana Vázquez González)

INGREDIENTS:
- frozen cheeks
- oil
- garlic
- parsley
- nutmeg
- pepper
- meat seasoning
- avecrem cube
- 2 tablespoons of fried tomato
- 1/2 measuring cup of white wine

WAY TO PREPARE IT:

1 Once thawed, the cheeks are cut into small pieces.
2 In the grill menu with a little oil put the garlic, parsley, nutmeg, a
pinch of pepper and seasoning for meat.
3 When the meat is cooked I switch to the frying menu and fry the
cheeks well.
4 When it is well fried to our liking we add the crumbled avecrem
cube.
5 Add the two spoonfuls of fried tomato and the 1/2 measuring cup
of wine.
6 Allow a few minutes for the wine to be consumed and ready to
eat.
 536.- COLD TIMBAL OF RICE AND TUNA in the GM OLLA model
E
INGREDIENTS:
- 1 measuring cup of long grain rice* for salads (or parboiled rice)
- 2 measuring cups of water
- salt
- garlic
- can of tuna in oil, well-drained
- boiled eggs
- fried tomato sauce or 1 couple of tablespoons of ketchup
- red bell bell pepper or a well-drained canned sweet bell pepper
-Mayonnaise
- Chopped green olives in slices, capers or gherkins for
crunchiness
- The proportion of water is always 1 of rice per 2 of water (if you
vary this quantity you only have to vary the quantity of water).

WAY TO PREPARE IT:

1 In the pan put a spoonful of oil, heat and fry lightly a whole clove
of garlic, including the skin.
Add the rice in the pan and a teaspoon of salt, and stir well until the
rice is soaked with the oil.
2 Then we pour the 2 measuring cups of water, we close

OLLA GM E:
valve closed - stew - (Tª) 130º - (P) medium pressure - 8 minutes

3 Open, stir well and set aside.

4 Mix the crumbled tuna with the chopped hard-boiled eggs (cook
eggs, see recipe number 13), the bell pepper and the olives, all
finely chopped. Bind the mixture with a little tomato sauce, or with a
mixture of mayonnaise and ketchup in equal parts. The mixture
should be rather dry and compact so that the timbale does not fall
apart.
5 In a plating mold we put on the base a layer of a little more than 1
cm of well pressed rice. Follow with another layer of filling of the
same thickness and finish with rice.
6 Carefully unmold and cover with a sauce of your choice.

We make one individual mold per person. Serve well chilled,

garnished with capers, chopped olives, chives...

TIPS:
You can dress this cold tuna and rice timbale with any cold sauce
you like. A mayonnaise lightened with natural yogurt without sugar
or with a little liquid cream, or a simple mayonnaise, pink sauce, are
very good.

A dish that you can leave ready-made while enjoying this summer at
the beach, swimming pool, etc. arrive and eat, a real luxury!!!!
537.- PASTA AND FRUIT SALAD in the GM OLLA model E

INGREDIENTS:
- Vegetable ties
- Apple
- Kiwi
- Strawberries

Orange vinaigrette:
- 2 tablespoons extra virgin olive oil
- the juice of 1 orange
- zest of 1/2 orange
- 1 teaspoon sugar
- salt
- pepper

WAY TO PREPARE IT:

1 In the bucket we put hot water, 2 teaspoons of water and 2
tablespoons of water. salt, a drizzle of oil, the ribbons, and stir.
Close and program:

GM OLLA model E:
Stew menu - valve closed - (P) medium - (Tª) 130º - 5 minutes -
cooking

2 - Depressurize, drain the pasta and run under cold water.

3 Place on the plate or dish where we are going to serve it.
4 Peel the kiwi and cut into slices, wash and cut the strawberries.
Apple, wash and cut into squares, without peeling.
5 The vinaigrette is best made in a container with a lid so that it can
be shaken to mix all the ingredients well. (if we do not have in a
well-mixed bowl)
6 Put all the ingredients, cover and shake vigorously.
7 Pour the vinaigrette at the moment of serving at the table.

And ready a rich and refreshing salad full of vitamins, ideal for
summer, the mixture of pasta and fruit is perfect, encourage you to
try it, you will like it.
538.- SALAD OF PASTA AND PIQUILLO PEPPERS in the
GM OLLA model E

INGREDIENTS:
-pasta to taste
-piquillo peppers
-aguacate
-anchoas
-Lemon juice for the honey vinaigrette:
- 4 tablespoons extra virgin olive oil
- 1 or 2 tablespoons vinegar
- 1 level tablespoon of honey
- salt

WAY TO PREPARE IT:

1 In the bowl start cooking the pasta in plenty of salted water.

GM OLLA model E:
Stew menu - valve closed - (P) medium - (Tª) 130º - 5 minutes -
cooking

2 While the pasta is cooking, open the avocado and remove the
stone.
3 Cut into squares and sprinkle with a little lemon juice to prevent
oxidation. We also cut the piquillo peppers.
4 Now we prepare the honey vinaigrette: put all the ingredients in
the blender and mix with the whisk until it binds.
5 Depressurize, transfer the pasta to the colander and place under
cold running water.
6 And plate the salad: Place the pasta (well drained) and mix with
the avocado.
7 Drizzle with the vinaigrette and stir so that the pasta takes the
dressing well.
8 Incorporate the piquillo peppers and anchovies. Serve
immediately.

Delicious combination of honey vinaigrette and pasta!!!!

INGREDIENTS:
- pizza base
 539.- HAM AND PINEAPPLE PIZZA in the GM OLLA
-model E
tablespoons of fried tomato
- slices of pineapple in its juice
- chopped cooked ham
- cheese to taste
- 3 chopped green chilli peppers in vinegar (optional)

MODE OF PREPARATION:
1 Place the pizza base on a baking paper.
2 Pour the fried tomato and spread it leaving the edge free.
3 Distribute the pieces of cheese all over the pizza, place the ham,
pineapple and chili peppers (optional).
4 Put the pizza in the pan, close and program:

GM OLLA model E:
Oven menu - valve open - (Tª) 160º - 10 minutes - cook

5 When finished, place the grill head on top at (Tª) 175º.

And list!!!! what a delicious pizza
540.- GREEN BEANS WITH CARAMELIZED GARLIC in the GM
OVEN Model E

INGREDIENTS:
- green beans, can be fresh, frozen, canned.
- 1 tablespoon brown sugar
- garlic
- 3 tablespoons of virgin oil
- 50 gr of cognac
- 50 gr soy sauce

WAY TO PREPARE IT:

1 In the bucket we put 3 measures of the small glass that fits in the
pot of
water, a dash of oil and salt. We put the grid, and in the basket we
put the washed green beans. Close and program:

GM E pot
Steam function - Valve closed - (P) Medium - (Tª) 130º - 4 minutes

2 Depressurize, remove and reserve.

3 Pour the oil in the pan and heat it in the frying menu.
4 While it is heating, grate the garlic cloves with a fine grater or
chop them with a mincer, they must be very small pieces.
5 Add the garlic to the pan and stirring constantly, let it reduce the
temperature to 90º, it should not brown.
6 Add the sugar and stir, the garlic will caramelize.
7 Add the cognac, raise the temperature and let the alcohol
evaporate.
8 Then add the soy sauce and finally the green beans.
9 - Let the sauce reduce for about 6 minutes, stir.
10 Cancel the fry and serve menu.

The taste is surprising!!! very tasty!!! a different and fun way to eat
tasty vegetables
541.- CABBAGE SALADDLE in the GM OLLA model E

INGREDIENTS:
- cauliflower
- mayonnaise
- chopped boiled eggs,
- cans of tuna in oil
- onion
- roasted bell pepper

WAY TO PREPARE IT:

1 Wash well and separate the cauliflower into florets.
2 In the bowl put the three measuring cups of water, a dash of oil
and salt.
3 Place the rack and the steamer with the cauliflower on top (if you
don't have a steamer, place the florets on top of the rack), close the
pot and program:

GM OLLA model E:
Steam menu - valve closed - (P) Medium - (Tª) 130º - 4 minutes -
cook

4 Depressurize, open and if we like the cauliflower more cooked

we put it a few minutes more, and to taste.
5 We put the cauliflower with the mayonnaise, which is essential to
prepare the salad.
6 - Chop the eggs and add the drained tuna cans and the finely
chopped onion (optional if you like it) and the bell pepper.

And now we have ready a delicious cauliflower salad, it is the ideal

snack to have with a cold beer ;)

Cauliflower is a vegetable with sufficient consistency to be a good

substitute for potatoes.
542.- WINGS WITH CRUSH IN THE WING GM model E

INGREDIENTS:
- chicken wings
- soy sauce
- honey
- lemon
- sesame

WAY TO PREPARE IT:

1 They are marinated with soy sauce, honey and lemon. For 1 kg. of
chicken wings, you need 100 ml. of soy sauce, 2 tablespoons of
honey and the juice of 1 lemon.
2 After cleaning the wings well, remove the feathers and cut them
into pieces, cover them with the marinade.
3 We will keep it like this for a couple of hours so that it takes the
flavor.
4 Drain the wings, dredge them in flour and fry them.
5 In the frying pan in the fry menu, put oil and fry them.
6 Remove and place on kitchen paper to remove excess oil.
7 We pass them through sesame to give them the final finish.

And ready are crispier and juicier wings.

543.- CHICKEN FILLETS IN SAUCE WITH CHAMPIÑON at the
GM OLLA model E

INGREDIENTS:
- thin chicken fillets
-onion
- 1 measuring cup of white wine.
-Sal.
-Pepper.
- fresh mushrooms or a can of sliced mushrooms.
-Parsley.
-Flour.
-Oil.

MODE OF PREPARATION:
1 Season the fillets with salt and pepper.
2 Then we flour them, remove the excess and set aside.
3 Heat the oil in the frying pan on the frying menu.
4 When the oil is hot, start frying the fillets, until they get a little
golden brown, but without overcooking them. We seal them
5 When they are all ready, we reserve them.
6 Chop the onion finely and add it to the pan where we have
previously cooked the fillets, so that it poaches little by little with a
pinch of salt.
7 When the onion is soft, add the mushroom, cut into thin slices,
and fry everything.
8 Next, when the mushroom is more or less poached, add the glass
of white wine and let the alcohol be consumed for a few minutes.
9 When the wine has reduced, place the fillets in the pan.
10 Cover with water (only flush, remember that the liquid that you
pour is the one that will come out, it does not evaporate because it is
done with pressure) rectify salt and pepper.
11 Put chopped parsley on top, close and program:

GM OLLA model E:
Stew menu - valve closed - (P) medium - (Tª) 120º - 10 minutes -
cook
12 Depressurize, open, if you see that there is a lot of sauce, let it
boil for a few minutes with the lid removed to lock the sauce to your
liking and serve.

As a side dish, french fries, salad, salad..................... and ready!!!! :)

They are very easy and I'm sure you will love them
544.- CARROT PURE in the GM OLLA model E

INGREDIENTS:
- carrots
- potatoes
- onion
-Oil
-Sal
-Pepper

WAY TO PREPARE IT:

1 Put a little oil in the frying pan in the frying menu.
2 Add the chopped onion, let the onion fry.
3 Add the potatoes and the peeled and diced carrots. We sauté all
the vegetables.
4 Add water until it covers the vegetables, close and program:

GM OLLA model E:
Stew menu - valve closed - (Tª) 120º - (P) medium - 6 minutes -
cook

5 Depressurize, open and transfer to a bowl for grinding.

6 We give a blender stroke.
7 Add salt and pepper to taste.
8 If we see that it is too thick for our taste, we can always add a
little more water.

Serve in a deep dish and garnish with bread crusts, parsley, grated
hard-boiled egg, and a few grated eggs.
Vegetable creams are not only for when it is cold, when the heat
begins we can take them cold and they are a very tasty and healthy
dish.

And that's how delicious it is!!!!Easy Easy!!!!

545.- CANAPES OF SOBRASADA AND FRIED EGGS in the
OVEN
GM Model E

INGREDIENTS:
- eggs
- sobrasada
- honey
- tin loaf
- oil

WAY TO PREPARE IT:

1 It is recommended to put a tablespoon of oil in the ceramic bowl
to prevent sticking.
2 Break the eggs, salt them, leave for about 2 minutes and place
the lid on the pot.

GM OLLA model E:
Oven menu - valve open - (Tª) 140º - 1 minute*.

3 This minute* more is so that they are not raw on top, the egg
white will set but not the yolk and they are ready.
4 Put the sobrasada in the microwave for about 40 seconds,
depending on the type of microwave, to soften a little and mix with
honey, I can not say the amount because it depends on the amount
of sobrasada, but you can put a little bit until you give your point.
5 Spread on bread and place fried eggs on top.

It's a great skewer!!!!

 546.- PAELLA EXPRESS in the OLLA GM model
E
INGREDIENTS:
- 1 measuring cup of rice
- 2 measuring cups of water or broth
- onion
- garlic
-tomato
- Shrimp, prawns
- Mussels
- Clams
- pieces of assorted fish (can be trays of paella mix)
- squid
- 1 fish stock cube
- dye
- salt
- oil

WAY TO PREPARE IT:

1 In the pan put a dash of oil and put it in the fry menu.
2 Poach the onion and the chopped garlic, when it is ready add the
chopped tomato (can be canned).
3 Add the shrimp, squid, mussels, fried fish and fry a little.
4 We put the rice to which we will also sauté a little.
5 Cancel the frying menu and add the water, the fish cube, the
coloring and salt.
6 Close and program:

GM OLLA model E:
Steam pressure menu - valve closed - (Tª) 130º - 6 minutes

7 Depressurize, stir and let stand covered with a cloth for a few
minutes.

Serve and eat!!!

INGREDIENTS:
- long or basmati rice
- garlic
- onion
547.- RICE AND PINEAPPLE SALAD in the GM OLLA mod E

- red bell pepper

- can of corn
- 1 small can of natural pineapple
- crab sticks
- 3 dried tomatoes (optional)
-Sal
- Pepper

For the vinaigrette:

- 3 tablespoons of the pineapple broth
- 2 tablespoons soybeans
- 1 grated garlic clove
- 2 tablespoons balsamic vinegar

MODE OF PREPARATION:
1 In the pan put a spoonful of oil, heat and fry lightly a whole clove
of garlic, including the skin.
2 Pour the rice in the pan and a teaspoon of salt, and stir well until
the rice is soaked with the oil.
3 Then pour the 2 measuring cups of water. Close and program.

OLLA GM E:
Stew menu - valve closed - (Tª) 130º - (P) medium pressure - 8
minutes - cook

4 Open, stir well, and let stand for a while with the bowl out.
the pot, so that we do not overdo it. Let stand for 5 minutes.
5 While the rice is cooking, finely chop the onion and the bell
pepper, add the corn, the pineapple and the crab sticks.
6 Drain the pineapple and reserve the juice.
7 Add the rice and season with salt and pepper.
8 In a bowl we make and whisk the vinaigrette*, add to the salad
and stir well, cover and leave in the refrigerator to integrate the
ingredients.
Ideal for dinner, or to take to the beach, if we are on a diet, it is light
and refreshing and is done in a short time, in hot weather you have
to flee from the kitchen!!!!
*We must taste the vinaigrette until it is to our liking!
548.- FISH WITH AJADA GALLEGA in the OLLA GM mod E

INGREDIENTS:
- fish fillets (panga................. but it can be another one, better
without thorns)
- garlic cloves
- 1 tbsp. soup tureen of sweet paprika
- Flour
- Olive oil
- Salt
- pepper

WAY TO PREPARE IT:

1 Season the fish fillets with salt and pepper and dust them with
flour on both sides. This is the secret to grill them so that they do not
stick or fall apart.
2 . Put a little oil in the pan on the grill menu.
3 When the oil is hot, cook them on both sides. Remove and set
aside.
4 . In the same oil we put the garlic cut in very thin slices in the hot
oil. Fry for a few seconds, until they begin to look golden brown. Be
careful not to overdo it.
5 .- . Cancel the menu, let it cool and add the spoonful of paprika.
Revolver.
6 . Let stand. This is so that the paprika settles to the bottom and
we obtain a clean red oil.
7 Spray the fish with this liquid. Let some garlic pass through.

TIP: A splash of vinegar or a little broth can be added to the ajada

as well.

A very easy way to cook fish, attractive and tasty.

549.- RAPID RICE WITH HAM, BACON, EGG AND CHORIZO in
the GM OLLA model E

INGREDIENTS:
- 1 measuring cup of rice
- Chorizo
- Serrano ham
- Bacon strips
- 1 egg
- garlic
- Salt
- Olive oil

WAY TO PREPARE IT:

1 In the pan put a spoonful of oil, heat and fry lightly a whole clove
of garlic, including the skin. Pour the rice, 1 measuring cup, into the
bowl and a teaspoon of salt, and
stir well until the rice is soaked with the oil. Then we pour 2
measuring cups of water. We close and program

OLLA GM E:
Stew menu - valve closed - (Tª) 130º - (P) medium pressure - 8
minutes - cooking.

2 Cook the eggs, better if we have another bowl, pour 4 measuring

cups of water, the salt, the grid and the fresh eggs on top. Close and
program:

GM POT
Steam menu - valve closed - (Tª) 130º - (P) Medium - 1 minute -
cook

3 Let it depressurize by itself and the hard-boiled eggs are ready to

use.
4 In the pan put a little oil to heat in fry menu, when hot add a clove
of unpeeled garlic with a blow, when it is golden brown take it out.

5 Add the bacon, ham and chorizo cut into small pieces (the
quantities to your taste).
6 We let them cook to our liking.
7 Once done, add the rice and a little salt, stir a few times and
cancel the menu.
8 Peel the egg and grate them on top.

We have it ready!!!! serve

 550.- REVULETO DE VERVEGETAS CON HUEVO in the GM
OVEN
model E
INGREDIENTS:
- onion
- garlic
- zucchini
- potato
- eggs (one per person)

MODE OF PREPARATION:
1 In the frying pan, in the frying menu, add a little oil.
2 The onion cut into julienne strips, the garlic in slices, the zucchini
in thin slices and the potato cut as for an omelette.
3 Pour it into the bowl, stir, close and program:

GM OLLA model E:
Fry menu - valve open - (Tª) 120º - 3 minutes

4 Open, stir and continue frying for a few more minutes with the lid
removed so that it looks fried in the pan.
5 When the vegetables are ready, add two beaten eggs with a little
salt and mix them with a wooden spoon to form a scramble with the
vegetables.

Ready, healthy food is not boring at all.

551.- SQUASH PIZZAS in the GM OVEN model E

INGREDIENTS:
- pumpkin
- ingredients to make the pizzas (cheese, tomato, oregano, ham,
tomato, cheese, tomato, oregano, ham )

MODE OF PREPARATION:
1 Cut the pumpkin into slices of approximately 1 cm.
2 Put the grid in the bucket, pour 3 measuring cups of water and in
the bucket, add 3 cups of water.
put the pumpkin slices in the steamer, close it and program

GM OLLA model E
Steam menu - valve closed - (P) Medium - (Tª) 130º - 4 minutes

3 Depressurize, open and prick with a fork to make sure they are
cooked. Watch out! not to overdo it, otherwise they will fall apart.
4 Drain and set aside.
5 Put them in the pan with a little oil on the grill menu, when the oil
is hot put them until they are golden brown on one side, and on the
other.
6 Assemble each "pizza" with its own flavor and with what you like
best, e.g:

Margarita: paint the base with a teaspoon of tomato puree, add a

piece of mozzarella and oregano.
Cheeses: small pieces of mozzarella, Roquefort and grated cheese
(or whatever cheeses you have at home...).
Ham and cheese: slices of ham, cheese of your choice, bell pepper
to garnish.

7 Put the oven head to grill, put the mini pizzas in the pan with
baking paper or on top of the rack.
551.- SQUASH PIZZAS in the GM OVEN model E

And ready are some fun, tasty and healthy mini vegetable pizzas.
552.- CLAUDIUS PEACH JAM in the GM OLLA model E
(contribution of Carmen Millán)

INGREDIENTS:
- Plums
- sugar
- lemon juice

WAY TO PREPARE IT:

1 For one kilo of pitted plums put half a kilo of sugar, you can put
less 250gr if you do not like it so sweet.
2 Let the fruit, sugar and a good squeeze of lemon stand.
3 Put everything in the bowl, close and program:

GM OLLA model E:
Stew menu- 8 minutes

4 Depressurize, check for sufficient sugar.

5 Reprogramming:

GM OLLA model E:
Stew menu - 10 minutes

6 Depressurize, pass through a blender, chinois or leave it with the

pieces to taste.
7 Return to the pan and let the jam evaporate a little until you like
the consistency.
8 Fill the jars or put them in a bain-marie.
9 Or fill them while hot, close tightly and turn upside down to cool.

And ready a rich jam for perfect breakfasts!!!!

 553.- EMPANADA CON OBLEAS in the OLLA GM model
E
INGREDIENTS:
- pastry wafers
- 1 jar of ratatouille, fritada...
- 1 can of tuna
- 2 boiled eggs
- fried tomato
- salt
- pepper

WAY TO PREPARE IT:

1 Put baking paper in the pan.
2 We are covering it with the wafers that fit in the package 16, so we
put eight below.
3 Mix in a bowl the stuffing with the can of tuna, the oil well drained,
the two hard-boiled eggs (see recipe nº 13), a few spoonfuls of fried
tomato to taste and the fritada can.
4 Pour the filling on top of the wafers and cover with the eight
remaining wafers. Close the edges.
5 Brush the top with beaten egg. Close and program:

GM OLLA model E:
Oven menu - 10 minutes

6 Open and brown with the

OVEN HEAD: (Tª) 175º - 5 minutes

And now we have a delicious empanada, very easy, fast and tasty,
do you like it?
554.- OREJA A LA VINAGRETA in OLLA GM model E

INGREDIENTS:
-Pig ear
-Ripe but not soft tomatoes
-Green bell pepper
-Onion
-Peril
-Olive oil,
-vinegar
- salt

WAY TO PREPARE IT:

1 Burn with a flame the hairs that remain in the ear and wash it very
well.
2 Cook the ear in the pan with onion, bay leaf and pepper, cover it
with water. Close and program.

GM OLLA model E:
Turbo menu - valve closed - (P) high - (Tª) 130º - 15 min.

3 Drain and cut with scissors into pieces.

4 Cut the tomatoes, bell pepper and onion into small pieces.
5 Place in a bowl and dress with 3 parts oil to 1 part vinegar and a
little salt.
6 Add the ear and chopped parsley. Stir well and let stand for at
least one hour to macerate a little and get more flavor.
7 Serve cold... and with a cold beer, I can't even tell you how it is.
 555.- PURE OF POTATOES in the GM OVEN
model E
INGREDIENTS:
- Potatoes
- Egg yolk
- 100gr Milk
- a knob of butter
-sal

MODE OF PREPARATION:
1 We wash the potatoes (put them whole with skin and all, you can
also cut them into pieces in this case the time will be 5 minutes to
cook, as you like or the rush that you have) 2.
3.- Close and program:

GM OLLA model E:
Stew menu - valve closed - (P) medium - (Tª) 120º - 10 minutes*. ††††

†††† The normal size potatoes are medium, not too small. If they are
larger potatoes put 15 minutes.
Depressurize, open and prick them with a fork, if they are soft it
means they are ready.
5.-Drain in a colander to release all the water. We peel.
We take the potato masher and pour them little by little while we turn
it so that they pass and fall on the bowl.
7.-Add a knob of butter and the egg yolk to the potato, stir quickly so
that the yolk does not curdle.
8.- Set the menu to low heat and stir slowly until the butter melts.
Add milk little by little and stir until it reaches the desired thickness.
10.- Taste and if necessary correct the salt to taste.
TIPS:
- If you make too much puree and do not consume it the same day,
you can keep it for a couple of days in the refrigerator to consume it
later. To do this we heat it in the microwave and in the middle of the
time we add a little milk and stir, heat it again and it will be ready.

- The leftover egg white can be saved to make an omelet or you

can also freeze it.
556.- SALMON WITH YOGURT SAUCE in the GM OLLA mod E

INGREDIENTS:
- Salmon loins
- 1 plain yogurt
- 3 tablespoons mayonnaise (or mustard to taste)
- grated cheese
-Sal
-Hierbabuena

MODE OF PREPARATION:
1 Wash the salmon loins, salt and sprinkle with mint (you can add
pepper if you like).
2 We prepare the yogurt sauce. In a bowl, mix the yogurt,
mayonnaise and cheese. Add the mint and mix well.
3 Place the loins in the pan, use baking paper for daikin pans to
avoid problems.
4 Spread the sauce over the salmon loins. Close and program:

GM OLLA model E:
Oven menu - valve open - 5 minutes* *If the loins are very thick, 10
minutes.
5.- Once finished put:

OVEN HEAD (Tª) 175º - 5 minutes

If you like a lot of cheese, you can sprinkle grated cheese on top
before gratinating with the gratin head, it is delicious!

INGREDIENTS:
- double cut veal fillets for stuffing
- thin slices of serrano ham
- slices of cheese (the one you like)
- fried eggplant
- piquillo peppers
- Bread crumbs
- 1 egg
- Salt
557.- PORK BOOKS in the OLLA GM model E

- Black pepper
- Oil

WAY TO PREPARE IT:

1 Peel the eggplant and cut into thin slices. We salt them and put
them in a dish where we will let them rest for half an hour so that
they release the water and lose the bitterness.
2 Dry with absorbent paper and fry in fry menu with a little oil and
set aside.
3 Stuff the fillets. To do this, open the fillet and flatten it with a meat
hammer to break the nerves of the meat and make the fillet more
tender. If you do not have this utensil, you can do it with a rolling pin
or even a saucepan, but always be careful not to break the fillet.
4 Season the fillet with salt and pepper and begin to stuff it, putting
on one side the ham, the cheese, the peppers in strips and the
eggplant.
5 Cover with the other part of the fillet and close with the help of
toothpicks so that the filling does not come out when breading and
frying (do not forget to remove the toothpicks when serving).
6 Now beat an egg in a plate and add a pinch of salt and in another
one, add breadcrumbs.
7 Dip the fillet in the bread, then in the egg and then in the bread
again and shake to remove the excess breading.
8 Put oil in the pan, when it is hot, add the fillet.
9 Fry 4 or 5 minutes on each side, depending on the thickness.
10 Lower the temperature so that it is well done on the inside and
does not burn on the outside.
11 Once ready, remove and place on absorbent paper to remove
excess fat.
Serve with chips, piquillo peppers, salad, white rice, etc.
558.- VEGETABLE SANDWICH in the GM OVEN model E

INGREDIENTS:
- Two slices of whole wheat bread
- A small piece of cucumber
- A small piece of zucchini
- A small piece of eggplant
- Some tomato slices
- Two tablespoons of mayonnaise or ketchup
- you can use any vegetables you like, peppers, onions, etc....... to
the taste of each one.

WAY TO PREPARE IT:

1 Start by toasting the bread, either in a sandwich maker or in the
pan on the grill menu with a little butter or oil.
2 Peel the tomato, eggplant and cucumber, the zucchini can be left
unpeeled.
3 In the pan with a trickle of oil, toast and seal the vegetables cut
into slices or slices and salt them to taste.
4 When they have browned, remove them.
5 Spread the bread with a little tomato sauce or mayonnaise to
make it juicier.
6 Put the vegetables on top as you like and close it, it is important
to serve it warm.

Ideal option for more informal and quick meals as well as to take to
the beach, swimming pool, etc.. For dinner it is light and very
healthy for a light diet.
559.- TOSTA WITH TRIGUEROUS ASPARAGUS in the OLLA GM
model E

INGREDIENTS:
- slices of sliced bread (wholemeal bread is better)
- cheese slices
- apple
- wild asparagus
- tomato
- Oil
- salt
- Lemon juice

MODE OF PREPARATION:
1 First toast the bread with a little oil or butter in the pan or in a
toaster. Reserve it.
2 While slicing the apple, sprinkle it with lemon juice.
3 Peel and remove the seeds from the tomato and cut it into thin
slices.
4 Put the bread on a serving plate, and place the cheese on top, the
sliced tomato, the sliced apple and the wild asparagus, you can put
the cooked ones, or if they are fresh, put them on the grill menu with
a drop of oil and cook them in a few minutes.

And now you have a perfect toast for dinner or appetizer. This is a
great toast idea for a light, tasty and healthy dinner. This recipe is
very simple and can be prepared in a few minutes.
560.- SCRAMBLED EGGS WITH BACON AND ONIONS in the
GM OLLA model E

INGREDIENTS:
- eggs
- bacon
- onion (optional if you like it)

WAY TO PREPARE IT:

1 Put the chopped onion to poach in the pan* with a little oil.
2 When the onion is poached, add the bacon and stir for one
minute.
3 In the meantime, beat the eggs and finally add them to the bowl,
4 Stir everything for a couple of minutes and that's it.

They are ideal in the ceramic bowl, they do not stick, the egg slips. If
you have a daikin, lower the temperature so that it does not stick
and stir.
561.- SAUSAGES WITH COLETAS in the GM OLLA model E

INGREDIENTS:
- spaghetti
- sausages
- Fried Tomato
-Oil
-Sal
-Grated cheese

WAY TO PREPARE IT:

1 Cut the sausages into 2 or 3 cm pieces.
2 Skewer the sausage pieces with about 6 or 7 pieces of spaghetti
each.
3 Put water, a dash of oil and salt in the pan.
4 Put inside our sausage-spaghetti, close and program:

GM OLLA model E:
Stew menu - valve closed - (P)medium - (P)medium - (Tª) 130º - 8
minutes

5 Depressurize, remove the paste and drain it.

6 Serve on plates and add fried tomato and grated cheese to taste.

Ideal recipe for children and not so children, you will surprise them.
One of the easiest and quickest recipes to make and prepare, with
few ingredients and very little difficulty.
562.- RICE BASMATI in GM OLLA model E

INGREDIENTS:
- 1 measuring cup of basmati rice
- 2 small glasses of vegetable broth (or water and stock cube)
- oil
- onion
- garlic
- carrot
- soy sauce
- 1/2 measuring cup of white wine
- rosemary (optional, spices to taste)
-thyme (optional spices to taste)

MODE OF PREPARATION:
1 Put a little oil in the pan on the griddle menu.
2 Add the chopped vegetables and poach well without the lid, until
they begin to brown, with a little salt, so that they release the water.
3 - Add the soy sauce and white wine, and bring to a boil to
evaporate the alcohol.
4 - Add the rice, stir well, vegetable stock, thyme and rosemary
(optional if you like these spices). Program

GM OLLA model E:
Steam pressure menu - valve closed - (P) medium - (Tª) 130º - 5
minutes

5 Depressurize, stir and let stand for 5 minutes.

*This rice I have added some vegetables, but you can cook it without
vegetables.

And ready a rice that goes very well as a garnish for any meat or
fish.
 563.- GARBANZOS SALAD WITH AVOCADO in the OLLA
GM Model E
INGREDIENTS:
- cooked chickpeas (can be canned)
- onion
- garlic clove
- 1 avocado
- tomato sauce or to taste
-Sea salt
-Black pepper
-Nutmeg
-Olive oil

WAY TO PREPARE IT:

1 Chop the onion and garlic and fry it in the fry menu until it is
poached.
2 Add a little water and the tomato sauce.
3 Close and program:

GM OLLA model E:
Low heat menu - valve closed - 5 minutes.

4 Depressurize, open and add the diced avocado and let it take the
heat from the sofrito.
5 Add the spices and finally the cooked and drained chickpeas. 6.-
Mix all the ingredients together and plate it with a plating ring.
You can serve it with romaine lettuce :)

And ready to eat!!!! Don't tell me it's not a simple, healthy and tasty
recipe.
564.- ESPAGUETIS WITH GARLIC AND PARSLEY in the OLLA
GM E
INGREDIENTS:
- spaghetti (about 100gr per person)
- 1 clove garlic
- chili/spicy pepper (optional)
- parsley
- bread crumbs
- salt
- oil.
WAY TO PREPARE IT:
1 Put water in the pan, the rack in the bottom (it is advisable to put
baking paper so that the legs of the rack do not scratch the pan
when boiling) and the steamer on top of the rack.
2 Put the pot on turbo menu with the lid open until the water starts
to boil, with parsley in it, it will give flavor to the water that we will use
at the end.
3 Wait for it to boil, remove the parsley and put the pasta inside the
steamer so it is easier to remove and drain the pasta.
Close and program:

GM OLLA model E:
Stew menu - valve closed - (P)medium - (P)medium - (Tª) 130º - 5
minutes

4 Depressurize, open and drain the pasta.

5 In the pan put a few tablespoons of oil, the sliced garlic clove and
the chilli/spicy pepper (optional).
6 When it starts to fry, add a pinch of chopped parsley.
7 Pour the paste into the bowl.
8 Add a ladle of cooking water, parsley and put a few minutes in the
fry menu, stir so that the pasta takes the taste of garlic and parsley.
9 Serve sprinkling breadcrumbs, raw oil and more fresh chopped
parsley.
A simple recipe, quick and with ingredients that we always have at
home.
Ideal and recommendable a rosé or soft red wine hehehehe

565.- SQUASH REBOILED in the GM Model E OVEN

INGREDIENTS:
- zucchini
- egg
- flour
- salt
- sunflower oil

WAY TO PREPARE IT:

1 Wash the zucchini well and dry.
2 Cut them in slices of half a centimeter, if you want you can leave
the skin.
3 Lightly salt and dip in flour and egg.
4 Put a little oil in the pan and fry them in the fry menu until they are
golden brown to your liking.

Ideal for snacking, to accompany meat or fish. Healthy and very

easy to prepare.
566.- ROUND ROUND SQUASHES STUFFED WITH TUNA in the
GM OVEN model E (contribution of Hathor RodHer)

INGREDIENTS:
- 2 round zucchini
- 1 can of tuna, uncooked
- 1 onion
- 1 clove garlic
- natural crushed tomato
- 1 ct oil
- 20 grs grated cheese
-Sal
- pepper

WAY TO PREPARE IT:

1 Remove the ends of the zucchini. We put them in the microwave
at maximum power until they are soft, about 7 minutes.
2 With the help of a spoon, remove the flesh of the zucchini and
empty it completely (be careful not to damage the skin).
3 Fry the onion and the zucchini, both cut into cubes, in a ceramic
bowl, frying menu.
4 Add the sliced or finely chopped garlic.
5 When everything is poached, add the crushed tomato and the
tuna.
6 We fry for a while, turning constantly.
7 Fill the zucchini with the mixture and top with grated cheese.
8 Put baking paper in the pan, place the zucchini and the oven
head. And to program:

GM OLLA model E:
Oven menu - (Tª)160° - 7 minutes *Oven head: 175° - 7 minutes

567.- SPOONFISHED SWORD FISH WITH SQUASH in the GM

OLLA model E
INGREDIENTS:
- Swordfish fillet
- zucchini
- leek
- anchovies
- breadcrumbs
- green olives
- capers
- oregano
- thyme
- parsley
- mint
- basil
- oil
- salt
- white wine
- shredded cheese (Parmesan, aged, aged )
- bread crumbs
- butter or margarine.

WAY TO PREPARE IT:

1 Capers wash and chop.
2 Put a few spoonfuls of oil and the chopped leek in the pan.
3 When browned, add the sliced zucchini, chopped mint leaves, a
few sprigs of fresh thyme and salt.
Remove
4 Add white wine and let evaporate. Cover the pot and program:

GM OLLA model E
Stew menu - valve closed - 5 minutes

5 Depressurize, open, stir and add a little grated Parmesan.

Reserve.
6 Put a little oil on a plate and sprinkle with breadcrumbs.
7 Place the swordfish fillet on top.

8 In a bowl, prepare a stuffing with bread crumbs (soften with white

wine), olives, capers, chopped parsley and basil, oregano and a
dash of oil: mix everything together.
9 Spread the stuffing over the swordfish fillet, sprinkle with
breadcrumbs, place the anchovy fillets and a little butter. 10.- To do
in:

GM OLLA model E
Oven menu - 4 minutes.
OVEN HEAD (Tª) 175º - 4 minutes

Serve with the zucchini as garnish, chopped parsley and basil and
raw oil on top.
Very tasty!!!
568.- MILHOJA DE TORTILLA RELLENA in the OLLA GM mod E

INGREDIENTS:

- eggs
- slices of york ham
- slices of cheese for melting
- grated cheese
- ketchup
- salt
- oil
- You can fill it with the ingredients you like the most.

WAY TO PREPARE IT:

1 We make the two-egg omelets, we put them in the pan (better
ceramic, nothing sticks) in fry menu with a few spoonfuls of oil. We
reserve them.
2 When they are done, put parchment paper in the pan and place a
tortilla on it.
3 Place the slices of ham and cheese on top.
4 Cover with another tortilla, pour the ketchup over this second
tortilla and place another tortilla on top.
5 We continue to put ham and cheese.
6 And put the fourth tortilla on top of the ham and cheese, add
grated cheese and put:

OVEN HEAD: (T°) 175º - 4 minutes

Until the cheese is melted to our liking.

And to eat a fantastic stuffed omelet !!!! a great recipe, easy, tasty
and cheap, the kids don't complain, they eat it great and the adults
even more.
569.- LECHAL LAMB BOUGHT IN THE OVEN GM OLLA model E
(contribution of Estela Durán Pérez)

INGREDIENTS:
- 1/2 suckling lamb in pieces (1.500 gr.)
- 50-75 gr. lard
- 3 cloves garlic
- 2 ctas. salt
- 3 measuring cups of white wine
-whole peeled small potatoes

MODE OF PREPARATION:
1 - Wash the pieces of lamb, DRIED WITHOUT DRAINING, add to
the pan with the butter and roast simultaneously.

GM OLLA model E:
Oven menu - (Tª) 160º - 30 minutes

OVEN HEAD: (Tª) 175º - 30 minutes

2 - In the meantime, make a paste in the mortar with the garlic and
salt.
3 Add the mashed potatoes, the white wine and the peeled potatoes
to the pan, stir well and continue roasting for another 30 minutes at
160º with the baking lid at 175º.
4 Turn the roast from time to time, so that it browns evenly.

*The time in the pot will not start to count down for you, be guided by
the time on the head.
570.- ARCOIRIS CAKE (thermomix and GM E pot) (contribution
of Estela Durán Pérez)

INGREDIENTS:
- 6 eggs L
- 150 gr. sugar
-pinch of salt
- 150 gr. flour
- 1 teaspoon vanilla dessert
-colorants
- 400 gr. whipping cream
- 300 gr. white chocolate
- 250 gr. sweetened whipped cream final coating
- Syrup : 150 gr. water, 100 gr. sugar and aroma of your choice

MODE OF PREPARATION:
1- Prepare the sponge cake, put the butterfly, eggs, sugar and salt,
10 min. 37º, vel. 3 1/2.
2- Add flour and vanilla, 15 sec. vel. 2 1/2. Remove the butterfly
and finish wrapping well.
Divide the dough into as many colors as we are going to dye. I made
6, as the dough weighed about 640 grams, I put 105 grams in each
layer. Add the colorants and mix well.
3- Pour each color into the greased pan, open valve, oven menu, 7
minutes, 130º. Let each sponge cake warm a little, unmold and
proceed in the same way with the remaining ones.
4- We make the filling, heat 400 gr. of whipping cream, 4 min.
100º, vel.1. Add the white chocolate and melt for 2 min. without
temperature, speed 2. Transfer to a bowl and allow to cool
completely in the refrigerator.
5- When the truffle is well chilled, place the butterfly and whip it for
a few seconds at speed. 3, keep an eye on it so that it is not cut off,
eh?
6- You can make a syrup to make the sponge cakes a little drunk,
with 150 gr. water, 100 gr. sugar and aroma of your choice (I used
vanilla), 3 min. 100º, vel.1.
*Mounting: Soak the biscuits a little with the cold syrup, and pour a
good spoonful of truffle filling each one, finish by covering the top
and ends with the rest of truffle, and finally, with sweetened whipped
cream.
571.- CARRILLADAS WITH APPLE SAUCE in the GM OLLA
model E

INGREDIENTS:
- cheeks
-sal
-pepper
-oil
- 3/4 measuring cup tomato nat. grinding
- 3/4 measuring cup white wine
- 1 and 3/4 measuring cup water
- 1 bay leaf
- onion
- garlic
- carrots
- 1 apple

MODE OF PREPARATION:
1- Heat oil in the frying pan in the frying menu.
2- - Season the cheeks with salt and pepper and brown on both
sides. Reserve.
3- In the same oil, poach the onion, garlic and carrot, chopped,
4- When soft, add the diced apple and tomato and sauté for about 4
minutes.
5- Add the white wine, water and bay leaf, and poach for another 4
minutes.
6- Add the cheeks, stir well, close and program:

GM OLLA model E:
Turbo menu - valve closed - 15 minutes

7- - Remove the meat and bay leaf and blend the sauce with a
blender.
8- - Bring the sauce to a boil with the meat, with the lid open and
ready.
572.- TROUT IN SAUCE in the GM OLLA model E

INGREDIENTS:
- trout
- tomato
- leeks
- package of ham
- potatoes
- salt
- sugar
- basil

MODE OF PREPARATION:
1 Cut the tomatoes in quarters
2 Pass them through the blender until they are finely ground and set
aside.
3 Cut the leeks into small pieces.
4 In the pan put a little oil in the fry menu and fry them and when
they are well poached add the ham.
5 Put the tomato we had reserved and pour it over the ham and
leek, add salt and a little sugar.
Close and program:

GM OLLA model E:
Fry menu - valve open - 6 minutes - cook

6 Peel the potatoes in thin slices.

7 Open the pot and add them to the tomato so that they are cooking
and getting flavor at the same time that the tomato is frying and we
will let them finish cooking with the lid open.
8 When you see that it has reduced, it is time to add the basil.
9 In the meantime, cut the trout in half and then cut each fillet in half
as well.
10 We put the skin side down into the tank.
11 Move the bowl, so that everything is well incorporated and the
fillets do not break.
GM OLLA model E
Stew menu - valve closed - (Tª) 120º - (P) medium - 3 minutes
573.- PANGA EN SALSA in GM OLLA model E

INGREDIENTS:
- panga fillets
- oil (a little less than 1/2 measuring cup or so)
-sal
- garlic powder
-chopped parsley
- flour and egg batter
-onion
-under
- 1 dessert spoon heaped flour
- 1/2 measuring cup of white wine
- 2 measuring cups water
- bay leaf
- 1/2 fish stock cube
- pinch of coloring

MODE OF PREPARATION:
1 Heat the oil in the frying menu.
2 Season the hake fillets with salt, garlic powder and chopped
parsley.
3 Dredge in flour, shaking off the excess and then in egg.
4 Fry on both sides, just a little brown, do not need to be done
inside. Set aside on a plate, draining the excess fat on paper towels.
5 In the remaining oil, poach the onion with two chopped cloves of
garlic on the griddle menu, while making a paste with the other 2
garlics and parsley.
6 Add the flour to the pan, stir a little to toast, add the garlic and
parsley, white wine, water, bay leaf, 1/2 meat stock cube and a pinch
of coloring, bring to a boil.
7 Dump the fillets, close and program:

GM OLLA model E:
Stew menu - valve closed - (Tª) 120º - (P) medium - 3 minutes

8 Depressurize, open and if you want you can mash the sauce a
little, at the end, to taste.
574 PANGA FILESTES IN GREEN SAUCE in the GM OLLA
model E

INGREDIENTS:
- frozen panga fillets
- a tablespoon of olive oil
- a clove of garlic
- a spoonful of white wine
- salt
- pepper
- chopped parsley.
- pinch of chili pepper (optional)

MODE OF PREPARATION:
1 Add the oil in the pan and set the frying menu.
2 Add the sliced garlic and brown. When they are well browned,
cancel the menu.
3 Cut the panga fillets, without defrosting, in half and season with
salt and pepper.
4 Add the panga fillets so that they occupy the entire base and
mount one on top of the other as little as possible.
5 Add the white wine, the chopped parsley and the chili pepper if
we like it. Close the pot and program:

GM OLLA model E:
Stew menu - valve closed - (Tª) 120º - (P) medium - 2 minutes

6 Allow to depressurize, open, plate and ready to eat.

575 PANGA WITH TOMATO in the GM OVEN model E
INGREDIENTS:
- panga fillets.
- 1 brick of 400 grs. of crushed tomato.
- Sal.
- Oregano.
WAY TO PREPARE IT:

1 Put the panga fillets in the pan, add the crushed tomato, a pinch
of salt and oregano. Close and program:

GM OLLA model E:
Stew menu - valve closed - (P) low - (Tª) 130º - 5 minutes

2 Depressurize, open and serve.

A simple and quick recipe for everything in the bucket hehehe
576.- PANGA IN ALMOND SAUCE in the OLLA GM mod E
INGREDIENTS:
- panga fillets
- whole peeled almonds
- onion
- olive oil
- 2 tablespoons flour
- fish broth (or water and fish cube)
- salt
- sweet paprika
WAY TO PREPARE IT:
1 Peel the onion and chop it.
2 In the pan put a little oil in the fry menu with a little salt, when it is
hot add the chopped onion.
3 Add the almonds and brown lightly.
4 Add the flour and sauté well.
5 Gradually add the fish stock while stirring with a wooden spoon to
thicken the stock. Let it cook a little in stew menu with the lid
removed.
6 Cut the pangasius into thick pieces and place in the pan, close
and program:

GM OLLA model E
Stew menu - valve closed - 3 minutes

7 Depressurize, open, taste for salt and sprinkle with the sweet
paprika and serve very hot.
As you can see it is a very easy and quick recipe. Enjoy!
577.- RABBIT WITH CREAM AND ALMONDS in the OLLA GM
mod E (Carmen Millan's contribution)
INGREDIENTS:
- 1rabbit
- 120ml wine
- 120ml crushed tomato
- 120 ml cream
- garlic
- onion
- parsley
- carrot
- salt
- 1/2 avecrem cube
- nuts and dried fruit (chestnuts, almonds, pine nuts, raisins, etc.)
)
WAY TO PREPARE IT:
1 Brown the chopped rabbit.
2 Put the wine, garlic, onion, parsley, parsley, crushed tomato in the
blender and pass it through the turmix.
3 When the rabbit is golden brown, add the sauce and let the wine
evaporate for a few minutes.
4 Add the potatoes, carrots and nuts.
5 Season with salt to taste and the stock cube.
6 Finally add the cream and mix. Close and program:

GM OLLA model E
Turbo menu - valve closed - 10 minutes *for the serious D meat
menu
7 Depressurize, open and serve.
Umm!!! it smells so good, the better it will taste hahaha
578.- ATASCABURRAS in the OLLA GM model E
INGREDIENTS:
- potato
- garlic
- walnuts, to taste
-sal
- dried cod (300gr)
- 4 hard boiled eggs
-oil
WAY TO PREPARE IT:
1 Desalt the cod in cold water for 24 hours, changing the water
twice. Wash the potatoes and cook them without peeling, put them in
the pan and cover them with water, salt and a few drops of oil. Close
and program:

GM OLLA model E:
Stew menu - valve closed - (P) medium - (Tª) 120º - 15 minutes

3 Depressurize, open, drain the potatoes and let them cool to

remove the skins.
4 Put the cod and 1 measuring cup of water in the pan in the stew
menu with the lid open and when it starts to cook, remove from the
heat and let it warm up.
5 Peel the potatoes and mash them; chop the garlic and crumble
the cod.
6 Crush the garlic in a large mortar and pestle and add the mashed
potato, mixing well.
7 Add the cod and the oil, stirring constantly; if it is too thick, lighten
it with a little of the liquid from cooking the cod.
8 Garnish with the chopped eggs and walnuts.
It is a typical dish from Cuenca, I hope you like it.
579.- PEAR AND GORDONZOLA CHEESE BROCHETTE in the
GM OLLA model E
INGREDIENTS:
- 2 pears
- 50 gr. of gorgonzola cheese
- 1 teaspoon butter
- 1 tablespoon of honey
- pepper
WAY TO PREPARE IT:
1 In the pan put the teaspoon of butter in the fry menu.
2 Clean the pears and cut into small cubes.
3 Add the pear and sauté.
4 After a few minutes, add the spoonful of honey and a pinch of
pepper.
5 Sauté, stir for a few more minutes and turn out onto a plate with
baking paper to keep the juices.
6 Cut the gorgonzola cheese into cubes the same size as the pear
and form skewers. Plate and serve as an appetizer.
*If you do not like this type of cheese, you can combine it with the
one you like the most.
Imagine this appetizer with a fresh cava, ummm!!!! a luxury hehe
580.- CARRILLERAS IN LEMON JUICE AND SPICES on the
GM OLLA model E
INGREDIENTS:
-pork barbecues
- mushrooms
- 200 ml of white wine
- 1 lemon and a half
-Spices (rosemary, thyme, black pepper, parsley)
-sal
- garlic cloves
- 1 grill bag

WAY TO PREPARE IT:

1 Chop the parsley and peel the garlic.

2 In a mortar and pestle add the peeled garlic and spices, quantity
to taste.

3 Add the chopped parsley and the juice of the lemon and half a
lemon.

4 With a mortar and pestle, we crush everything thoroughly, without

haste, so that it is well crushed.

5 In a large bowl put the white wine and pour the mixture of spices
and parsley that we had in the mortar and stir well.

6 Put in this bowl the mushrooms cut in slices and mix everything.

7 Put the cheeks in a roasting bag and add the mixture of

mushrooms, wine and spices that we had in the bowl.

8 Mix everything well, close the bag and put it in the fridge for a
couple of hours to macerate everything together.

9 Take it out of the refrigerator after the time has elapsed, prick the
bag with a toothpick so that it can breathe in three or four places.

10 Closing and programming

GM OLLA model E
Oven menu - valve closed - (Tª) 180º - 35 minutes

11 Turn the bag over halfway through the time, and continue with
the same programming.

12 Remove the bag and leave it in the bucket, place the head in the
bucket.

OVEN HEAD (Tª) 200º - 8 minutes

For coloring and browning

13 Present on a platter, serve and enjoy with a great summer red

wine !!!! Do you like?
581.- HOMEMADE SAUSAGES WITH ORANGE JUICE AND
MUSTARD in the GM OLLA Model E
INGREDIENTS:
- fresh sausages
- orange juice
- mustard
- oil
WAY TO PREPARE IT:
1 In the pan put a little oil in the fry menu and when it is hot add the
sausages.
2 Fry them on both sides.
3 While they are frying, squeeze the juice of an orange and add a
dash of mustard.
4 Once the sausages are fried, cancel the frying menu, add the
orange and mustard sauce to the pan and stir.
5 Close and program:

GM OLLA model E
Stew menu - valve closed - (Tª) 110º - (P) low - 4 minutes - cook

6 Depressurize, open and leave a few more minutes with the lid off
to reduce and lock the sauce a little.
And ready to eat!!!! quick and easy recipe, simple and a delicious
mix, enjoy your meal!!!!
582.- DORADA AL VINO in the GM OLLA model E
INGREDIENTS:
- Doradas
- cherry tomatoes
- 1 clove garlic
- parsley
- lemon slices
- 1 measuring cup of white wine
- salt
- oil.
WAY TO PREPARE IT:
1 Place the cleaned sea bream in the pan.
2 Add a few slices of lemon and parsley to the belly of the fish.
3 Dress the chopped garlic clove, oil, parsley and cherry tomatoes
with white wine.
4 Programming:

GM OVEN model E Oven menu - 10 minutes

OVEN HEAD (Tª) 175º - 10 minutes

5 Remove the head and bathe the fish with its juice from time to
time.
6 Once finished, remove and clean the fish and plate it with a
salad of lamb's lettuce and cherry.
It becomes a quick meal to prepare, healthy, nutritious, light and
very tasty.
583 PORK LOIN OF PORK WITH ASPARAGUS CREAM in the
GM OLLA model E
INGREDIENTS:
- pork tenderloin fillets
- bunch of wild asparagus
- artichokes
- onion
- 1 clove garlic
- flour
- vegetable stock
- white wine
- salt
- oil.
WAY TO PREPARE IT:
1 To prepare the asparagus cream: in the pan put 1 tablespoon of
oil in the fry menu and the chopped onion.
2 When it starts to brown, add the asparagus cut into slices.
3 Salt and sauté for a few moments. Add a little vegetable stock,
close and program:

GM OLLA model E
Stew menu - valve closed - 4 minutes

4 Depressurize, open and pass everything with the minipimer.

Reserve.
5 In the same pan sauté the artichokes with oil and chopped garlic.
book
6 Batter the tenderloin fillets and fry in the same pan where the
artichokes have been fried.
7 Remove the meat, add a small amount of white wine to recover
the cooking liquid. Remove.
8 Serve with a bed of the reserved asparagus cream, the tenderloin
fillets sautéed with the cooking sauce and the artichoke garnish.
A very simple recipe for a very tasty dish. Quick to make and ideal
for lunch or dinner
- 84.- RICE WITH MUSHROOMS in the GM OLLA model E
INGREDIENTS:
- 1 measure of the measuring cup of rice (if you vary this quantity
you only have to vary also the quantity of water).
- 2 measures of water
- mushroom (or mushrooms to taste)
- garlic
- salt
- 1 tablespoon of extra virgin olive oil
- 1 whole garlic clove with skin
- 1 bay leaf
WAY TO PREPARE IT:
1 In the pan put a spoonful of oil in the fry menu and heat.

2 Lightly fry a whole clove of garlic, including the skin.

3 Pour the rice in the pan and a teaspoon of salt, and stir well until
the rice is soaked with the oil.

4 Then we pour in the 2 cups of water, close the valve and

we program:

OLLA GM E:
Stew menu - valve closed - (Tª) 130º - (P) medium pressure - 8
minutes

5 Open, stir well, and let stand a little with the bowl out.
the pot, so that we do not overdo it. Let stand for 5 minutes and set
aside.

6 In the same pan put a spoonful of oil in the fry menu.

7 When it is hot, add a clove of chopped garlic and sauté.

8 We put the sliced mushrooms and fry them, add salt to taste.
9 Once the mushrooms are sautéed, add the rice and stir for a few
minutes.
And ready a rich rice with mushroom, if you like you can put a
splash of soy sauce will also be very rich.
585.- LAMBED LIVESTOCK in the GM OLLA model E
INGREDIENTS:
- veal liver fillets
- onion
- garlic cloves
- Chopped parsley
- 1/2 measuring cup of white wine
- Flour
- Salt
- Oil
WAY TO PREPARE IT:
1 Season the liver fillets and add chopped garlic and parsley on
top.
2 Flour the liver fillets and fry them in hot oil, in fry menu.
3 When they are done, put them on absorbent paper to remove
excess fat and set aside.
4 In the same pan fry the onion with a little garlic, until it sweats
and is tender, in fry menu with a little oil.
5 Add the white wine and let it reduce. Salt to taste.
6 Place the onion on a plate and serve the liver fillets on top.
Easy, fast, tasty, nutritious recipe.....Do you like?
586.- MACARRONES WITH Zucchini in the GM OVEN mod. E
INGREDIENTS:
- macaroni
- water
- zucchini
- grated cheese
- chili/spicy pepper (optional)
- 1 clove garlic
- onion
- salt
- oil
WAY TO PREPARE IT:
1 Pour the water with a little salt and a drizzle of oil into the pan of
the macaroni.
2 Close the cooker and program

GM OLLA model E
Turbo menu - 6 minutes

3 Depressurize
4 Pour the macaroni in a colander and put them under the tap.
5 We already have some cooked macaroni, we reserve them.
6 In the pan, put 4 tablespoons of oil, the whole garlic clove (then
remove it), the chopped onion and the spice (optional).
7 When it starts to brown, add the grated zucchini.
8 Sauté for a few minutes, salt and stir.
9 Pour the reserved cooked macaroni into the pan.
10 Add the grated cheese and a little of the cooking water.
11 Stir, sauté and finish cooking.
12 Serve with a little raw olive oil and grated Parmesan.
Try them, you'll love them!!!! and it is a very healthy dish
587.- CHICKEN WITH MUSTARD in the GM OVEN model E
INGREDIENTS:
- Chicken fillets
- mustard
- bread crumbs
- oil
- salt.
For marinating: oil, lemon, parsley, rosemary, sage.
WAY TO PREPARE IT:
1 Place the chicken fillets on a platter.
2 Marinate with the juice of two lemons, oil and chopped herbs
(leave a little for the end), let marinate for 30-40 minutes approx.
(turn it over after 15-20 minutes).
3 Put part of the marinade in the bowl (keep a little for the end),
close and program

GM OLLA model E
Stew menu - valve closed - 4 minutes

4 Depressurize, remove the fillets, remove and dry the excess fat
with kitchen paper.
5 Spread the fillets with mustard.
6 Breading in bread crumbs.
7 Put a teaspoon of oil in a clean pan and brown the fillets.
8 Arrange on a platter and dress with the rest of the reserved
marinade.
A different way of eating chicken fillets, with a very rich flavor.
588.- POTTING OF VEGETABLES in the GM OVEN model E
INGREDIENTS:
- onion
- garlic
- oil
- 1 dessert spoon flour
- 1 teaspoon sweet paprika
- 1 measuring cup of fried tomato
- 1 cube or ladle of meat broth
- 1 bag of 1 Kg. of frozen vegetable stew or the vegetable of your
choice - 4 small measuring cups of water
- boiled eggs (optional)
MODE OF PREPARATION:
1 - Finely chop the onion and garlic and poach with a little oil in the
fry menu.
2 Add the vegetables that you want, you have, it can also be frozen,
a bag of frozen stew.
3 You can do it with the lid open, stirring from time to time to fry the
vegetables or put the lid on and leave the valve open for 4-5
minutes, so we do not give it a turn, with low temperature so that it
does not burn.
4 - Add the flour, fry for a minute so that it does not taste uncooked,
stirring well in the fry menu, and then add the tomato sauce and the
paprika. Stir well.
5 - Add the stock cube, cover with water, always remember that the
water you add is the one that is going to evaporate because you are
cooking with the valve closed, mix, close and program.

GM OLLA model E
Stew menu - valve closed - (P) medium - (Tª) 140º - 5 minutes

6 Depressurize, add salt and serve if desired with boiled egg

quarters, which is very good for this dish.
589.- GARBANZOS AND VEGETABLE POTATOES in the GM
OLLA model E
INGREDIENTS:
Ingredients:
- Chickpeas
- 1 Ham Bone
- Garlic
- 1/2 measuring cup Olive Oil
- Potatoes
- Onion
- Green bell pepper
- 1 Brick Tomato Frito 200gr
- 1 tablespoon of paprika
- Water
- Salt
WAY TO PREPARE IT:
1 First leave the chickpeas in salted water overnight. At least 8-10
hours.
2 Cut the onion and bell pepper into small pieces, and the garlic
finely chopped.
3 Put them in the bowl with half a measuring cup of olive oil and a
pinch of salt and close.

GM OLLA model E
Stew menu - valve closed - (Tª) 130º - (P) medium - 5 minutes

4 Depressurize and open, the vegetables will be poached and will

have created a sauce.
5 Add the drained chickpeas.
6 Put the potatoes cut in slices, and the fried tomato.
7 Add the spoonful of paprika and the ham bone.
8 Cover with water, close the pot and cook:
GM OLLA model E
Stew Menu - Valve Closed - (Tª) 140º - (P) high - 25 minutes* * *the
time depends on the type of chickpeas and water in the area, if they
are hard, add more minutes.
9 Depressurize and serve hot. A very consistent spoon dish!!!!
590.- MUSHROOM SCRAMBLING in the GM OVEN model E
INGREDIENTS:
- Mushrooms
- serrano ham
- oil
- garlic (optional)
- eggs
WAY TO PREPARE IT:
1 Wash and chop the mushrooms, set aside.
2 Chopping Serrano ham.
3 Pour a little oil in the pan in the fry menu and lightly brown the
ham, you can put a little chopped garlic but it would subtract the
characteristic flavor of these delicious mushrooms.
4 When the ham is golden brown add the mushrooms and a couple
of beaten eggs.
5 Plate and eat
Ready a tasty scrambled eggs, tasty, healthy, fast. umm!
591.- RABBIT IN THE OVEN in the GM OVEN model E
INGREDIENTS:
- 1 rabbit
- 1 onion
- 2 carrots
- 1 or 2 red peppers
- black peppercorns
- oregano
- dried thyme
- 1 bay leaf
- 3 garlic
- 1/2 glass of white wine
- oil
- saffron
- parsley
WAY TO PREPARE IT:
1 In the pan we put olive oil to heat in frying menu and in that oil we
brown the pieces of rabbit with a bay leaf.
2 When it is golden brown add the chopped vegetables: chopped
carrot, red bell pepper, onion, finely chopped garlic.
3 Then add the spices to taste: salt, oregano, black peppercorns,
dried thyme.
4 Add the chopped parsley and saffron.
5 Add the white wine and let it evaporate a little.
6 Cancel menu
7 Add a little water to cover a little more than half of the rabbit.

GM OVEN model E Oven Menu - 20 minutes

OVEN HEAD (Tª) 175º - 20 minutes

8 It can be served with white rice, potatoes, salad, etc.

And that's it!!! very tasty!!! Do you like?
592.- TORTITAS WITH HAM AND CHEESE in the OLLA GM E
INGREDIENTS:
- corn pancakes
- slices of york ham
- slice of cheese
- a few drops of olive oil
MODE OF PREPARATION:
1 Spread the corn pancake on the table.
2 Put two slices of ham in the middle.
3 Then put the slice of cheese and fold it in four, forming a triangle.
4 In the pan put a few drops of oil on the griddle menu.
5 Then we put the triangle and heat it for a little while just until it is
golden brown and turn it over until it is golden brown on the other
side as well.
6 It is a short time on both sides and gives enough time to heat up
and melt the cheese.

*In addition to ham and cheese we can add ingredients to our taste
such as: tomato, tuna or even some kind of scrambled eggs. We
can make it for a quick dinner or why not for lunch?
593.- SAUTÉED EARBERGENA AND POTATOES in the GM E
OVEN
INGREDIENTS:
- eggplants.
- potatoes
- tomatoes
- onion
- Grated cheese.
- 1 /2 teaspoon cumin powder (optional)
- Olive oil.
-Sal
- pepper.
MODE OF PREPARATION:
1 Peel the potatoes, wash the eggplants and cut everything into
cubes.
2 We put it in the bowl and cover it with water with a little salt and a
few drops of oil.
3 Close and program

GM OLLA model E
Stew menu - valve closed - (P) medium - (Tª) 120º - 6 minutes

4 While they are cooking, peel and cut the onion.

5 Depressurize, remove and drain the potato and eggplant.
6 In the pan put 2 tablespoons of oil in the fry menu and fry the
onion until tender.
7 Add the eggplants and the cooked potatoes and stir until lightly
toasted.
8 Add the cumin powder and salt and pepper to taste.
9 Dice the tomatoes, add them to the pan and stir.
10 When we see that they are ready, cancel menu, put grated
cheese on top and gratinate until the cheese is melted to our taste of
golden brown.

OVEN HEAD (Tª) 175º - 5 minutes

Ready!!! a super appetizing vegetable dish

594.- YORK HAM LASAÑA in GM OLLA model E

INGREDIENTS:
- 6 slices of ham not too thin
- 1 zucchini
- 1 eggplant
- 1 roasted red bell pepper
- 150 gr of mushrooms
- 2 large ripe tomatoes
- Slices of cheese for melting
- 1 teaspoon sugar
- Oil
- Salt
- Pepper
- Oregano

MODE OF PREPARATION:
1 Chop the vegetables into small pieces and the mushrooms into
slices.
2 Fry it in the fry menu with a little oil.
3 Finally add the tomato, season with salt and pepper, add the
oregano and sugar.
4 In the pan place a slice of ham, vegetables, a slice of cheese,
ham, vegetables, and a slice of cheese. until the cheese is finished.
5 Putting on the head

OVEN HEAD: (Tª) 175º - 5 minutes

Brown to taste and serve hot

595.- LAMB IN RED WINE SAUCE in the OLLA GM E

INGREDIENTS:
- lamb
- yellow bell pepper
- red bell pepper
- green bell pepper
- onion
- broth
- 1/2 measuring cup red wine
- thyme
- rosemary
- salt
- pepper
- parsley
- oil
WAY TO PREPARE IT:
1 In the pan put a couple of spoonfuls of oil in the fry menu.
2 Put the chopped onion and peppers and poach.
3 Add the lamb (you can coat it in flour if you like) and the chopped
rosemary and thyme.
4 Let brown for 3-4 minutes on both sides and add broth to cover.
5 Cover and program:

GM OLLA model E:
Stew menu - valve closed - (Tª) 130º - (P) medium - 12 minutes

6 Depressurize, open and add the red wine and without the lid,
leave for a few minutes to evaporate the alcohol.
7 With a fork check the cooking of the meat (if it goes in easily, it is
done), 8.- Remove the lamb fillets to a plate, pass all the vegetables
with a blender and plate with fresh chopped parsley and lettuce.
It is a delicious dish!

596.- MUSSELS A LA MARINERA in the OLLA GM model E

INGREDIENTS:
- mussels 1 kg
- onion
- 1 clove garlic
- 1/2 measuring cup of white wine
- 4 tablespoons of fried tomato
- 1 teaspoon sweet paprika
- oil
- salt
- ground pepper
- parsley
WAY TO PREPARE IT:
1 Clean the mussels under cold running water, scraping the shells
with a knife or a scouring pad to remove all the dirt.
2 In the bucket we put one or two measures of water, a little bit of
lemon if you like it and bay leaf
3 Place the rack and put the mollusks in the steamer, put them in
the pot and...:

GM OLLA model E:
Steam menu - valve closed - 3 minutes - cook

4 Depressurize, drain the mussels and set aside.

5 In the pan put a spoonful of oil in the fry menu and brown the
onion and garlic, finely chopped, until transparent.
6 Add the tomato, wine, chopped parsley and paprika. Remove
7 Season with salt and pepper and when the sauce is ready, add
the mussels, sprinkle with chopped parsley and serve immediately.
Healthy, tasty and great mussels

597.- COFFEE AND NUT BIZCOCHO in the GM OVEN model E

INGREDIENTS:
- 175 gr of softened butter.
- 175 gr of brown sugar.
- 3 eggs.
- 1 teaspoon of vanilla extract.
- 175 gr flour
- 1 teaspoon of baking powder.
- 1 tablespoon of coffee powder mixed with 2 tablespoons of cooled
boiled water.
- A handful of peeled walnuts
MODE OF PREPARATION:
1 Grease the pan with butter.
2 In a bowl, mix the softened butter and brown sugar. The mixture
should have a light, fluffy cream texture.
3 Add the eggs one by one while whisking, do not add the next egg
until the previous one is well integrated.
4 Add the vanilla extract and beat until bubbles appear on the
surface.
5 Add the sifted flour and yeast and incorporate gently until there
are no lumps.
6 Add the coffee mixture and the walnuts and mix well.
7 We put the dough in the greased bowl and program

GM OLLA model E:
Oven menu - valve open - (Tª) 130º - 35 minutes

8 Open and insert a skewer so that it comes out clean.

9 We brown the upper part

OVEN HEAD (Tª) 175º - 5 minutes

TIPS:
The walnuts add great juiciness to the cake but are not essential.

598.- CHICKEN CHICKEN BREAST WITH PEPPER SAUCE in the

GM OLLA Model E
INGREDIENTS:
- chicken breast fillets.
- potatoes.
-Oil .
- 1 clove of garlic.
- 1 teaspoon of paprika.
-Sal
- pepper.
MODE OF PREPARATION:
1 We start with the potatoes, peel, cut and wash them.
2 In the pan put oil in the fry menu and fry them, you can fry them
with more oil and the frying basket, or with less, turning them over.
3 In a bowl put some spoonfuls of mayonnaise, chop a little garlic
and add. Add the teaspoon of paprika and salt. Stir and reserve the
sauce.
4 When the potatoes are ready, cancel the menu and remove the
potatoes by placing them on absorbent paper to drain the oil.
5 Season the chicken fillets with salt and pepper and grill them in
the pan with a few drops of oil.
And ready to plate. Do not forget the bread. You'll need it to dip into
the sauce!
599.- BROCOLI WITH SALMON AND EGG in the GM OVEN mod
E
INGREDIENTS:
- broccoli.
- smoked salmon.
- 1 egg per person.
- Grated Parmesan cheese.
-Sal
- pepper.
- Olive oil.
WAY TO PREPARE IT:
1 Discard the broccoli stems, separate into florets and steam them in
a steamer.
2 In the basin we put the grid, 3 small measuring cups of water and
1 cta. the steamer with the broccoli in florets, close the steamer and
we program:

GM OLLA model E:
Steam menu - valve closed - (P) medium - (Tª) 130º - 3 minutes

3 Depressurize, remove and place on a plate and set aside.

4 Once cooked, season with salt and pepper and add a drizzle of oil.
5 Place the broccoli in the bowl and cover with the salmon slices.
6 Place one egg per person on top.
7 Sprinkle the Parmesan cheese on top.
8 Put the oven head in the oven and gratinate.
OVEN HEAD:
(Tª) 175º - 5 minutes
9 When it is au gratin to our taste, take it out and plate it.
Ready for a good, healthy and quick dinner
600.- CHICKEN STEW WITH PEAS AND ONIONS in the GM OVEN
Model E
INGREDIENTS:
- 2 chicken quarters
- 200 g fresh peas
- onion
- 2 cloves garlic
- 1 small piece of stale bread
- 1/2 measuring cup of water
- 1/2 measuring cup of white wine
- 1 bay leaf
-parsley
-oil
-sal
WAY TO PREPARE IT:
1 In the pan put a little oil in the fry menu, when it is hot fry the
chicken with the garlic cloves and the small piece of stale bread.
2 When the bread is golden brown, remove it and the garlic and
crush it in a mortar with a little parsley.
3 Add the onion and peas to the pan. We sauté it together with the
chicken.
4 Add the breadcrumbs with the garlic, wine, bay leaf and salt to
taste. Stir it a little and add the water.
5 Close the cooker and program:

GM OLLA model E
Stew menu - valve closed - (Tª) 120º - (P) medium - 10 minutes

An easy to cook recipe, tender, juicy, low in fat and calories, it is

delicious and takes very little time to cook, we forget about the stew
while cooking, a luxury!

601.- SALMON WITH ORANGE AND LEMON SAUCE in the OLLA

GM Model E

INGREDIENTS:
- salmon loins
- oranges
- files
- 2 tablespoons sugar
-Fresh parsley
- Olive oil
-Sal
-Flour
- 4 saffron threads

WAY TO PREPARE IT:

1 Salt the salmon and cut the loins into cubes, we do it in grill menu
with very little oil. We reserve
2 Toast the saffron lightly in this oil, remove and set aside.
3 Squeeze the oranges and limes, and heat the juice in the bowl in
the stew menu with the sugar until it dissolves and thickens, stirring
constantly, and let it cook for two minutes.
4 Add the saffron to the hot juice together with the chopped parsley.
5 Put the salmon fillets we had reserved in the sauce and cancel the
menu, let it rest for a few minutes and serve.
Ready a combination of salmon and citrus with strong and very
refreshing flavors.

602.- FIDEOS CON ALMEJAS en la OLLA GM model E

(contribution of Carmen Millán)

INGREDIENTS:
- Fat noodles (1 measuring cup - 1 liquid)
- Clams
- Garlic
- Onion
- Parsley
- Laurel
- Natural tomato
 - Fried tomato
- Broth or water
- avecrem cube

WAY TO PREPARE IT:

1 In the grill menu put a little bit of oil and poach the garlic, onion and
parsley.
2 Add the bay leaf and the chopped tomato and let it cook for a
while.
3 Add a little tomato sauce, broth and avecrem.
4 Bring to a boil, add the clams and stir.
5 Closing and programming

GM OLLA model E
Stew menu - valve closed - (Tª) 120º - (P) low - 8 minutes
6 Depressurize, open and serve, you don't know how delicious
these noodles with clams are!

603.- MUSSELS IN SPICY SAUCE in the OLLA GM model E

(contribution of Pilusqui de la Terraza)

INGREDIENTS:
- Mussels
- Onion
- Garlic
- Parsley
- ½ measuring cup of white wine
- ½ cup of water from boiling the mussels
- Tomato Brick
- ½ teaspoon sweet paprika
- ½ teaspoon hot paprika
WAY TO PREPARE IT:
1.- Clean the mussels well (apart from using the knife, I use a nana
sponge that I use only for that and they stay great). Put one or two
measures of water in the bowl, a little lemon juice if you like and the
bay leaf, put the grid and put the mollusks in the basket, put them in
the pot and cook:

GM OLLA model E:
Steam menu - valve closed - 3 minutes - cook

3 Depressurize, drain the mussels, remove from the shells and set
aside.
4 Then I poach the onion, garlic and parsley (very finely chopped, in
a machine).
5 I add half a measuring cup of white wine and half a cup of the
water from boiling the mussels. Fried tomato (almost a medium-sized
brick), half a teaspoon of sweet paprika and half a teaspoon of hot
paprika.
6 Add the mussels, shelled, and stir, close and program.

GM OLLA model E
Stew menu - valve closed - (Tª) 130º - (P) medium - 2 minutes
7 Wash the shells again and spoon the mixture into them.

They are to die for, really!

604.- RICE WITH BOGAVANT in the GM OLLA model E

INGREDIENTS:
For the broth:

- chopped garlic.
- Fish scrapings and fish heads or bones (bones of a large rooster
and its head, shrimp heads, monkfish, etc.)..............)
- Olive oil.
- Paprika
- salt
- water

For the rice

- 1 large lobster, or two smaller ones.

- rice
- cloves of garlic.
- chopped onion.
- 1 cinnamon stick.
- a small piece of nutmeg.
- chili pepper.
- a tablespoon of choricero bell pepper meat (optional)

MODE OF PREPARATION:
1 In the pan put the frying menu and a little bit of oil and chopped
garlic and sauté the bones and heads, to make the broth.
2 Cancel menu, add the paprika, saffron, salt and plenty of water,
close and program:
GM OLLA model E
Stew menu - valve closed - 12 minutes
3 Depressurize, strain and reserve the broth.
4 Put oil back in the pan and add the cinnamon stick, chili pepper
and nutmeg. Fry a little and remove.
5 Then the lobster cut into medallions and the head cut in half.
6 As soon as the lobster has changed color, remove and set aside.
7 In the same oil, brown the garlic, the onion and two peeled and
diced tomatoes.
8 When it is well poached, add the meat of the chorizo bell pepper
and the lobster that has already been sautéed and set aside.
9 Add the rice and fry it a little, and then add the broth that will be
hot.
10 Add a little coloring, in addition to the saffron. Closing and
programming

GM OLLA model
Stew menu - valve closed - (P) medium - (Tª) 130º - 8 minutes - cook

11 Depressurize, stir well and let stand for a few minutes.

This rice you can make it broth, mellow or drier as each one likes it
more.
To give you an idea of the amount of rice and water:
***NOTE:
1 measure of rice ----- 2 of liquid for dry rice
1 measure of rice ----- 3 of liquid for mellow rice
1 measure of rice ----- 4 of liquid for rice broth
If you like it very very brothy, add one more measure plus 5
measures.
It also depends on the type of rice you make it with, if it is the
bomba rice that absorbs a lot of liquid, let it cook for about 4 minutes
in the stew menu, then depressurize, add more broth and leave it on
hold with the lid open while you set the table. Be very careful to
make sure it is al dente, because it absorbs more broth.
605.- MUSSELS IN BRUSH in the OLLA GM model E
(Contribution of Ana Vázquez González )

INGREDIENTS:
- 1 kg cooked frozen mussels
- 1 glass of water
- 1 glass of oil
- 1/2 glass of vinegar
- 6 peeled garlic cloves
- laurel
- sweet paprika
- peppercorns
- fish avecrem cube

WAY TO PREPARE IT:

1 Put all the ingredients except the mussels in the pot uncovered.
2 We let them cook until the oil is consumed and the oil remains.
3 Once the oil is visible, add the unthawed mussels and stir well,
leaving them to cook for a while.
4 Keep stirring and when we touch the garlic and see that they are
soft is when it will be ready to eat.
Pickled mussels, quick, healthy and super good, nothing to do with
canned mussels.
606.- ALUBIAS WITH POTATOES AND CHORIZO in the OLLA
GM model E (Contribution of Carmen Beneyto)

INGREDIENTS:
- Pot of beans
- chorizo
- black pudding
- bacon
- potatoes
- salt

WAY TO PREPARE IT:

1 Put the drained can of beans and all the other ingredients (chorizo,
blood sausage, bacon, pork belly, etc.) in the bowl. ) and cracked
potatoes.
2 Cover with water. REMEMBER always that the liquid that we put
is the one that will come out, it does not evaporate because we cook
with pressure, do not be afraid that they will not stick. Add salt to
taste.
3 Close and program:

GM OLLA model E
Stew menu - valve closed - 5 minutes*. ‡‡‡‡ §§§§

‡‡‡‡When the legume is cooked we would need 3 minutes to be

done, as we have added potato we have to put a few minutes more,
depending on the size of the potato we will put about 5 minutes, if
when opening we see that it is hard add a couple of minutes more.
§§§§If we see that we have a lot of broth and we want to reduce it,
we crush some potatoes with a fork and a little broth and put it in the
pan to thicken the broth.
Depressurize, open, stir and serve.
607.- CUCUMBER GAZPACHO WITH NUTS (without pot)

INGREDIENTS:
- 1 cucumber
- 1 plain nonfat yogurt
- 2 tablespoons oil
- garlic (to taste)
- salt
- peeled walnuts
- water

WAY TO PREPARE IT:

1 Wash the cucumber well and dry it, cut off the ends and rub it.
2 In the bowl of the blender put the garlic, a pinch of salt, the
unpeeled cucumber with the skin and grind.
3 Add the yogurt and oil and blend.
4 Add the walnuts and a little water to taste if we want it more or
less liquid.

And that's it!!! to the refrigerator, as it is delicious fresh

608.- RABBIT WITH PEASANT AND MUSHROOMS in the OLLA
GM model E

Ingredients:

1 rabbit, chopped.
1 small jar of fried onion.
1 bag of frozen ratatouille (Mercadona).
1 bag of frozen mixed mushrooms (Mercadona).
1/2 jar of homemade fito tomato. "
salt, pepper, thyme, rosemary and a pinch of sugar.
1 heaping teaspoon of Maizena, instant thickener.

In the bowl of the GM cooker. In the Meat program, I put the onion
first and when it starts to heat up I brown the rabbit slices, add the
fried tomato, the ratatouille and the mushrooms and stir well.

When the program is finished and depressurized, I open the pot

and add the salt, pepper and spices of my choice, as well as a
pinch of sugar. As it will be brothy because of the vegetables, I add
a heaping teaspoon of instant cornstarch. I stir the pot and let it
thicken a little. And to eat.
609.- BEAN VEGETABLES in the GM OVEN model E

INGREDIENTS:
- Bean pods
- salt
- onion
- egg

WAY TO PREPARE IT:

1 Wash the bean pods and cut them into pieces.
2 Put water in the bucket covering the pods.
4 Without the lid off, set the turbo menu and when it starts to boil,
be careful not to burn the water, it is to remove the bitterness.
5 Put water back in the pan and the pods with a little salt and a drop
of oil.
6 Close and program.

GM E pot
Stew function - Valve closed - (P) Medium - (Tª) 120º - 5 minutes

4 Depressurize, remove and reserve.

5 In the pan put a spoonful of oil and fry a little onion.
6 When it is poached add the pods that we had cooked and
reserved.
7 Stir and fry a little.
8 We put one egg per person and stir until the egg is done.

Ready!!! a delicious scrambled eggs with broad bean pods. Do not

forget, do not throw away the bean pods, we can make several
dishes with them, nothing is thrown away hehehehe ;) It is a very
light dish that can be used as dinner. It provides proteins, vitamins,
minerals and fiber.
610.- VAINES IN TEMPERATURE in the GM OVEN model E

INGREDIENTS:
- bean pods
- salt
- flour
- water

WAY TO PREPARE IT:

1 Cook the pods as in recipe No. 609.
2 Prepare in a bowl a tempura depending on the amount of pods
that we put a few tablespoons of flour a pinch of salt and water to
leave a tempura or very liquid or very doughy.
3 We pass the pods through the tempura.
4 In the frying pan put a little oil in the fry menu.
5 When the oil is hot add the pods already coated in the tempura
and fry.

Ready to eat!!!! try it, it is delicious, you will love it, and above all,
you will be happy because nothing is thrown away, everything is
used.
611.- BEAN VEGETABLES FRENCH TORTILLA in the GM
Cooker model E

INGREDIENTS:
- bean pod
- egg
- salt
- oil

WAY TO PREPARE IT:

1 Cook the pods as in recipe No. 609.
2 Beat an egg and chop the bean pods into small pieces.
3 Put a few drops of oil in the ceramic bowl on the griddle menu.
4 When it is hot, add the beaten egg with the pods, put the lid on,
but without fitting it, just on top and wait a minute, open and turn it
over.

And a delicious omelet with a perfect flavor is ready!!! try it, you
will be surprised. And if we accompany it with some roasted
peppers (recipe nº 174.- roasted peppers in the GM cooker is
already the perfect dinner ;)
612.- ROASTED POTATOES WITH TWO SAUCE at OLA GM E

INGREDIENTS:
- potatoes
- salt
- oil

For the aioli:

- 1 clove garlic, minced
- 4 tablespoons Light Mayonnaise
- 100 g natural skimmed yogurt,

For the cream cheese:

- Spring onion or spring onion
- 150 g natural skimmed yogurt
- lemon (juice to taste)
- 150 g Light cheese spread

WAY TO PREPARE IT:

1 Wash the potatoes and leave them with the skin on, cut into
wedges.
2 Add salt and oil, to your taste.
3 Close the cooker and program:

GM OLLA model E:
Oven menu - 15 minutes

Once the time has elapsed, open the pot and place the OVEN
HEAD:
10 minutes - (Tª)175º.

Take out and put some of the sauces that we like the most, cream
cheese or aioli.
They are very tasty!!! ideal as a tapa or side dish
613.- FROZEN BREAD in the GM Model E OVEN

INGREDIENTS:
- Frozen bread (hamburgers, paninis, baguettes.....)

WAY TO PREPARE IT:

1. Place the rack in the pan, and place the bread we want to
make on top to prevent the base from toasting too much.

GM OLLA model E
Oven menu - (Tª) 160º - 8-10 minutes
FURNACE HEAD
(Tª) 175º - 10 minutes

Put more or less minutes with the taste of each one, more
toasted, more white...

A delicious crusty, warm, freshly baked bread is ready!!!

614.- FLAMENQUINS OF BREAD WITH HAM AND CHEESE in
the GM OLLA Model E

INGREDIENTS:
-baked bread
- ham and pork
- cheese
- egg
- bread crumbs

WAY TO PREPARE IT:

1 Cover the loaf pan with plastic wrap and roll it with a rolling pin or
similar to make the bread as thin as possible.
2 Fill with ham and cheese.
3 Carefully roll up, bread and fry in the fry menu with a little oil, or if
you want to grill it you can also do it with a few drops of oil.

Ready!!! Yummy!!! :) Ideal in a short time you have ready a

delicious and simple dinner with a few simple ingredients you will
surprise everyone and also you will not have to spend time in the
kitchen. Easy, isn't it?
615 COLD FLAMENQUINES OF TUNA AND CRAB (without pot)

INGREDIENTS:
- Sliced bread
- Light mayonnaise
- 1 can of light tuna in olive oil
- 3-4 crab sticks

WAY TO PREPARE IT:

1 Stretch the sliced bread with a rolling pin so that it is thin, if you
do not have rolled bimbo bread which is bigger, use two slices of
sliced bread together.
2 In a bowl mix the tuna and the chopped crab sticks with
mayonnaise to taste.
3 We put it on the bread, leaving the edges free.
4 Roll up carefully, you can cut the edges to make it look better,
spread the outside with mayonnaise and decorate.

Easy, quick to let it cool in the refrigerator and we have it ready for
dinner.
616 TUNA QUICHE in the GM OVEN Model E

INGREDIENTS:
- 1 puff pastry dough
- 2 cans of tuna
- 1 small potato
- oregano
- egg
- onion
- red bell bell pepper
- a clove of garlic
- tomato
- 1 tbsp. of fried tomato
-Olives (optional)
-Sesame seeds
-Sal
-pepper
-oil

WAY TO PREPARE IT:

1 In the frying pan put a little oil in the fry menu.
2 While it is heating, chop the onion, the red bell pepper and the
garlic and sauté it. You can cut the pieces big enough to be
noticeable, or they can be finely chopped according to each person's
taste.
3 . When the onion is transparent, add the chopped fresh tomato
and fry until it turns dark red.
4 For the tuna quiche to be hollow, spongy and consistent, a grated
potato must be added.
5 Grate the potato with a fine grater and add it to the sauce. Stir for
one minute until blended.
6 Add the tuna to this preparation and stir until blended.
7 Add the spoonful of fried tomato.
8 Add chopped olives if you like them and cancel the menu, remove
the refried mixture and set aside.
9 Place the puff pastry sheet in the pan with the paper that comes in
from baking, placing it in the rounded shape of the pan.
10 Pour the reserved fried tuna into the puff pastry.
11 Beat an egg with salt and pepper and add it on top, and add
oregano to taste.
12 Close the edges and sprinkle sesame seeds on top. Close and
program:

GM OLLA model E
Oven menu - (Tª) 130º - 15 minutes

OVEN HEAD (Tª) 175º - 15 minutes

13 Allow to cool when finished, remove from the pan by pulling the
baking paper, plate and serve.
Ready and very tasty!
617.- EARBERRY CAKE in the GM OVEN model E

INGREDIENTS:
- eggplant
- slices of cooked ham
- cheese slices
- 1 egg
- milk
- grated cheese

WAY TO PREPARE IT:

1 Wash and cut the eggplant lengthwise into thin slices with a
mandolin.
2 In the pan put a few drops of oil on the grill menu and make the
slices of eggplant, remove and set aside.
3 Put baking paper in the pan with a little edge so that it can be
removed without difficulty.
4 Lay a bed of grilled eggplant slices on the griddle.
5 Cover with slices of ham and top with slices of cheese and ham.
6 Close with slices of eggplant.
7 We beat an egg in which we will incorporate a splash of milk.
8 Pour it over the eggplant pie and cover it with grated cheese.
GM OLLA model E
Oven menu - 120º - 10 minutes

OVEN HEAD (Tª) 175º - 10 minutes* *Add more minutes if we like it

more golden brown.
9 Allow to cool and remove from the pan by pulling the baking
paper.

And now we can enjoy a tasty eggplant pie that even when cold
618 NACHOS in the OLLA GM model E (Contribution of Ana
Vázquez González)

INGREDIENTS:
- lasagna plates
- minced meat
- parsley
- garlic
- nutmeg
- pepper
- 2 tablespoons of fried tomato
- avecrem tablet
- 1 measuring cup of white wine
- grating cheese

WAY TO PREPARE IT:

1 Soak the lasagna sheets as indicated on the box.
2 Remove and allow to dry well. When dry, it is divided into
triangles.
3 In the pan put oil in the fry menu and when the oil is hot add the
triangles and fry them.
4 For the meat we put in the pan a little oil in frying menu.
5 When the oil is hot, fry the garlic and chopped parsley,
6 Add the meat and fry well.
7 Add a pinch of nutmeg and pepper to taste.
8 Incorporate the spoonfuls of tomato and the avecrem cube.
9 We put the measuring glass of wine and let the wine be
consumed. We reserve
10 In the baking pan, place a piece of baking paper cut out, leaving
a rim so that the nachos can be removed later.
11 Place the nachos and put the minced meat on top.
12 We add grated cheese and
OVEN HEAD (T°) 175º - 8 minutes

Once gratin is browned to taste, remove and plate. Try them and let
us know what you think.

And now we have some delicious nachos with meat

619.- BACALAO CON ALMEJAS EN CAMA DE PATATAS en la
OLLA GM modelo E (contribution of Pilusqui de la Terraza)
INGREDIENTS:
- Cod loins
- clams
- Salt
- Oil
- Parsley
- Garlic
- Potatoes
- ½ measuring cup of white wine
-

WAY TO PREPARE IT:

1 In the pan with a little oil on the grill menu, poach the garlic and
parsley.
2 Add very thinly sliced baking potatoes and pass them a little.
3 Add the wine and let it evaporate until the potatoes are slightly
cooked.
4 Cancel, open and place the cod loins skin side up.

GM OLLA model E
Oven menu - valve open - (Tª) 120º.
5 Open, turn over, add the clams and cook for another three
minutes.

Ready a delicious cod with clams on a bed of potatoes. I recommend

it!
620.- CHOCOLATE CUSTARD SPONGE CAKE

INGREDIENTS:
- 3 eggs
- 2 chocolate custard
- 1 oil with the custard cup
- 2 sugar with the custard cup
- 3 flour with the custard cup
- 1 sachet of yeast
WAY TO PREPARE IT:
1 Whisk all the ingredients.
2 Butter the walls and bottom of the ceramic pan, if it is the daikin, it
is better to put baking paper on it.
3 Closing and programming

GM OLLA model E
Oven menu - valve open - (Tª) 120º - 45 minutes
4 Once the time has elapsed, leave unopened for 10 minutes.
5 Open, put the

OVEN HEAD (Tª) 175º - 5 minutes

6 Remove the pan from the pot.

7 Allow to cool and unmold.

Ready for breakfast, snacks and any time you want to enjoy it.

621.- FRYED EGGS WITH COLORED PEPPERS in the

GM OLLA model E

INGREDIENTS:
 - Eggs
- Red, green, yellow bell pepper
- Salt
- Pepper
- Sweet paprika
- oil
-

WAY TO PREPARE IT:

1 In the frying pan put a little oil in the fry menu.
2 Cut strips of bell pepper about 1 cm thick, remove the seeds and
the white parts.
3 Fry them in the pan on one side and on the other.
4 When the slices are fried, put the eggs inside and fry them, it does
not matter if they come out of the edges, then remove them.
5 If you want the yolk to be well done, put the lid on the pan for one
minute.
6 Remove, plate and season the eggs with salt, pepper and paprika
to taste.

And ready, beautifully colored eggs

622 SAN JACOBOS DE CALABACIN in OLLA GM model E

INGREDIENTS:
- zucchini
- ham and pork
- cheese
- Flour
- egg
- Salt
- pepper
- Olive oil

MODE OF PREPARATION:
1 Wash and peel the zucchini.
2 Cut it lengthwise into thin slices of half a centimeter or so and
season with salt and pepper.
3 Take a slice of zucchini and place ham, cheese and ham on top
and finish with another slice of zucchini.
4 Dredge in the flour and then in the beaten egg.
5 In the frying pan put a little oil in the fry menu.
6 When it is hot, add the zucchini and fry.
7 Remove to absorbent paper to remove excess fat.

And ready!!!! Simple and good

623 .- CHAMPIÑONES CON GUISANTES in the GM OVEN mod

E

INGREDIENTS:
- peas
- mushrooms
- oil
– ajo
- paprika
- onion
- ½ water measuring cup

WAY TO PREPARE IT:

1 Put in the pan a spoonful of oil in fry menu and fry a garlic in slices
and some finely chopped onion.
2 . Add the mushroom and peas and stir.
3 Add a teaspoon of peppers and fry stirring to prevent the paprika
from burning.
4 Add half a glass of water.

We close and program

GM OLLA model E
Stew menu - valve closed - (Tª) 120º - (P) medium - 4 minutes

5 Depressurize, open, stir, if there is too much broth for your taste,
add a little broth in the fry menu without the lid to reduce it,
6 Serve with chopped parsley to taste. add a little broth without
cover in the fry menu and serve with chopped parsley.

624.- PEAR GAZPACHO (no pot)

INGREDIENTS:

- 1 can of pears in syrup (approx. 500 grams drained)

- 1 medium lemon
- A bunch of fresh basil

WAY TO PREPARE IT:

1 First drain the liquid from the can of pears in syrup and set
aside.*****

*****GM OLLA model E

Low heat - valve closed - 10 minutes

6.- Open and check that the pears are soft and have absorbed the
syrup well.

TIPS: These pears in syrup are a perfect accompaniment for ice

2 Put the fruit in a blender glass.
3 Squeeze the lemon and add the juice to the pears.
4 Before blending, add some fresh basil leaves.
5 We beat everything very well.
6 Allow to cool in the refrigerator until ready to serve.
7 We can add some basil leaves or chocolate chips to present it.

cream, and even for meat and fish gazpacho de pera recipe nº 624

GM OLLA model E
Stew menu - valve closed - (Tª) 130º - (P) medium - 8 minutes 8.-
Depressurize, open and stir, let the rice settle for a few minutes.

And that's it!!! an easy, quick and healthy rice with vegetables

GM OLLA model E
Oven menu - 10 minutes
---------------------------------------------------------------------
FURNACE HEAD

(Tª) 175º - 10 minutes

---------------------------------------------------------------------

3.- When we see that the cheese melts and the bread is toasted to
our liking, it is ready!!!!.
GM OLLA model E
Stew menu - valve closed - (Tª) 130º - (P) medium - 8 minutes*.
------------------------------------------------------------------------------------------
*(if the rice was not soaked we double the cooking time).
7.- When it is finished, let it depressurize by itself and serve.
Brown rice is much healthier and although its flavor is "different" it
tastes like cereal.
625.- PEARS IN ALMIBAR in pot Gm model E

INGREDIENTS:
- 1 kg of pears
- 250gr sugar
- 1/2 l water
- cinnamon stick
- lemon peel
MODE OF PREPARATION:
1 Put the water and sugar in the bowl.
2 Put the cinnamon sticks and the lemon peel.
3 We put the stew menu without lid, stirring from time to time, until
we see that the sugar has dissolved.
4 While the syrup of our fruit is being made, peel the pears, cut
them in half, core them and set aside.
5 Add the pears to the syrup and program:

626.- RICE WITH VEGETABLES EXPRES in the GM OVEN mod E

INGREDIENTS:
- zucchini
- 1 leek (or 1 small onion)
- 1 carrot
- rice
- chicken or vegetable broth**.
- 2 tablespoons oil
- Salt
- Pepper
1 1 measuring cup of rice
2 * 2 measuring cups of broth

WAY TO PREPARE IT:

1 Cut the onion or leek and the carrot into small squares.
2 Put two tablespoons of oil in the pan and fry it in the fry menu.
3 Add the diced zucchini, sauté.
4 Add the rice, stir
5 Add the broth previously heated for a few minutes in the
microwave. The broth from cooking the green beans, do not throw it
away, it is very good for these rice dishes.
6 If you want to give it a different touch, you can season it with white
pepper instead of black pepper and salt to taste or vegetable
passata.
7 Close and program:

627.- BREAD BREAD MINI-PIZZES in the GM OVEN model E

INGREDIENTS:

- Sliced bread
- Fried tomato
- York ham
- Sausages
- grated cheese
- Oregano

WAY TO PREPARE IT:

1 Pour on each slice, in this order: fried tomato (do not overdo it so
as not to soften the bread), ham, sausage, mozzarella and oregano.
2 Put the rack in the pan and place the slices. Program with heat
from the bottom and from the top:
628 INTEGRAL RICE WITH CHICKEN in the GM OVEN model E

INGREDIENTS:

- onion
- 1 chicken breast, chopped
- oil
- saffron
- 1 cup of brown rice
- 2 small glasses of water
- salt
- pepper

WAY TO PREPARE IT:

1 Put a little oil in the pan and heat in the frying menu. 2.- Add the
finely chopped onion and sauté.
3 When the onion starts to become transparent add the chicken
pieces.
4 Give it a couple of turns and add the rice.
5 Fry a little, add the water, saffron, salt and pepper. 6.- We
program

629 FISH STEW WITH POTATOES in the GM E Frying Pan.

INGREDIENTS:
- fish of your choice without skin or bones (hake fillets, sole,
pangasius, etc.)..................)
- potatoes
- green peppers
- onion
- 1/2 glass of white wine
- 2 tablespoons oil
- Ground cumin
- Thyme
- Sweet paprika
- Ground pepper
- Chopped parsley
- Salt
MODE OF PREPARATION:

1 Start by heating the oil in the frying pan in the frying menu.
2 When it is hot, brown the onion and the green bell pepper
chopped in very small pieces with a pinch of salt.
3 When the onion is golden brown and the bell pepper is soft, add
the wine and let the alcohol evaporate.
4 Peel the potatoes and mash them in the pan. Stir a little to mix the
vegetables.
5 Cover the potatoes with water, preferably hot water to accelerate
cooking.
6 Season with a little pepper, ground cumin, paprika and thyme to
taste. Close and program:
GM OLLA model E
Stew menu - valve closed - (Tª) 110º - (P) medium - 10 minutes

7 Depressurize, open
8 Cut the fish into pieces and place them on top of the potatoes.
Cover again and program:

GM OLLA model E
Stew menu - valve closed - (Tª) 140º - (P) medium - 2 minutes

9 Allow to depressurize, open and check that the potatoes are

whole but well done and adjust the salt.
10 Let stand for a couple of minutes.
11 Place the potatoes in a deep dish with a good ladle of broth, put
the fish on top and sprinkle with chopped parsley.

We bring to the table and enjoy!!!!.

 630.- FABES CON ALMEJAS in the OLLA GM model
E
INGREDIENTS:

- 500 gr. Beans

- 1/2 onion
- garlic head
- 1 bay leaf

Sofrito:

- 1/4 onion
- 2 cloves garlic
- 1 teaspoon paprika
- virgin olive oil

Clams:

- 500 gr. clam

- 1/2 onion
- 1 generous tablespoon of flour
- 1/2 measuring cup of white wine
- 1/2 measuring cup of water
- 2 sprigs of parsley
- 1 cube of avecrem fish
- a few strands of saffron
- oil
PREPARATION:

1 Soak the beans the night before, drain them and put them in the
pan.
2 Add water until covered, add the onion, the unpeeled head of
garlic and the bay leaf.
3 Close and program:

GM OLLA model E
Turbo menu - 12 minutes

4 Depressurize, open and check if they are tender, if not, we can

cook them for 5 minutes more. The cooking time also depends on
whether it is a young bean or not, the water in the area.
5 Once they are tender, remove the onion, garlic and bay leaf, you
can use a net to put these ingredients in during the cooking so it is
easier to rescue them.
6 In another bowl or in the same one, removing the beans and
reserving them, we make the sofrito.
7 Finely chop the onion and garlic and fry in the fry menu with a little
olive oil.
8 Add the paprika, stirring constantly.
9 Add it to the other bowl with the beans, it is not necessary to mix it
at the moment.
10 The clams have been previously washed and kept in salted
water for a few hours so that they release all the soil.
11 In the pan where we have made the sofrito we brown some
onion.
12 When it is golden brown add the flour and also brown it, stirring
constantly so that it does not burn.
13 Add the wine, stir and then the water, stir.
14 Add the avecrem cube and saffron, close and program.
GM OLLA model E
Stew menu - valve closed - 4 minutes
15 Depressurize, open and adjust salt.
16 We pass the sauce with the blender.
17 Add the clams and parsley to the pan in the stew menu.
18 As the clams open we take them out.
19 Once all the clams have opened, add the sauce and the clams to
the beans and mix well. Leave a few minutes without the lid on stew
menu to lock the broth and you are ready :)

Let's eat!
631.- BOCADITOS DE VERDURA en la OLLA GM model E

INGREDIENTS:

- Assorted vegetables, zucchini, eggplant and green bell pepper.

- Philadelphia cheese
- Oil
- salt

WAY TO PREPARE IT:

1 Cut the zucchini and eggplant about one finger thick.

2 Grill the cut vegetables on the grill menu with a little salt and
olive oil.

3 They are assembled by placing a zucchini disk, spread with

philadelphia, bell pepper disk, philadelphia, eggplant disk.

4 Put in the pan and sprinkle with grated cheese, you can put
baking paper on the bottom, or place on top of the grid.

5 Place to gratinate the

FURNACE HEAD

(Tª) 175º - 10 minutes

Gratinate to taste and serve, you will love it.... is easy and fast
632.- SQUASH SPANISH in the GM OLLA model E

INGREDIENTS:
- 1 large zucchini with dark green skin and very firm inside.
- 2 tablespoons extra virgin olive oil
- 1 garlic cut into slices - ½ chili pepper

WAY TO PREPARE IT:

1 Carefully wash the zucchini, peel it with a potato peeler and then
remove the "spaghetti" until you reach the central part, where the
seeds are. Turn the zucchini until as much spaghetti as possible is
removed.
2 Place the spaghetti on folded kitchen paper and try to dry well the
water they release while heating the oil in frying menu.
3 Cut the garlic into slices and remove the seeds and the inner
veins of the chili pepper, which is what stings, and if they are
removed, only the flavor remains. As the zucchini are not very spicy,
with a little chili pepper well deveined and de-seeded, they have a lot
of flavor and a very tasty spicy aftertaste, without being
overwhelming.
4 Heat the oil in the pan, adding the slices of garlic and the chili
pepper also cut in slices.
5 When the garlic begins to brown, add the zucchini spaghetti and
sauté for no more than 30 seconds, so that they remain "al dente".
6 They are served and eaten very hot.
They can be served as a first course or as an accompaniment to a
main course. You can sauté them with prawns, leek, meat, etc.
.................................................................................................
everything you can think of admits so many varieties that I
recommend it to everyone. It is full of advantages: it is a vegetable
with a high water content, it is ready in a few minutes, it is delicious,
it is cheap, it has a lot of flavor and it is very filling, what more could
you ask for?
- 33.- PIE OF PIQUILLO PEPPERS AND TUNA (no pot)

INGREDIENTS:

- 4 long slices of sliced bread (the commercial brand is bimbo

rolled), otherwise 8 slices of sliced bread. Any of the two without rind.
- 1 can of white tuna in olive oil
- 1 small brik of fried tomato
- 1 can of piquillo peppers

WAY TO PREPARE IT:

1 Blend the drained tuna, peppers and tomato until they have the
consistency of pâté. You can add more or less peppers and tomato
depending on your taste.

2 In a rectangular dish we put layers of sliced bread and the mixture

of peppers and so on.

3 Cover with plastic wrap and put a milk carton on top to flatten it a
little and take it to the refrigerator to keep it fresh when it is time to
serve.

4 Allow a few hours for it to cool and take consistency.

5 Cut into small rectangles or any other shape you like.

And ready!!!! a cake to leave ready to eat as a starter, a quick dinner,

a snack or a quick supper Don't tell me it's not easy and fast
hehehehe
634.- ROASTED QUALITY PORK LOB IN THE GM Model E PAN

INGREDIENTS:
- Brined pork knuckle
- 1 apple
- 1 onion
- 2 carrots /Paprika/ Onion powder
- 1 leek
- 1 head garlic
- 6 nails
- 2 bay leaves
- Thyme/rosemary
- 1 measuring cup of wine
- Water
MODE OF PREPARATION.
1 Put the knuckle in the bucket and add the rest of the ingredients.
-We prick the onion with the cloves, add the wine and cover it with
water.
3 Close and program

GM OLLA model E:
Stew menu - (P) high -(Tª) 140º - 45 minutes - cook
4 Depressurize, open and place the knuckle in another bucket.
5 Pour your own juice into

Gm cooker model E
Oven menu - 15 minutes OVEN HEADER
(Tª) 170º - 15 minutes

You can serve it with potatoes, salad, etc., and then add its own
juice..........deliciousCOPY00
635.- FLAN WITH SACCHARIN in the GM OLLA model E
INGREDIENTS:
- 4 eggs
- 1/2 l milk
- Liquid sweetener to taste
- caramel

WAY TO PREPARE IT:

1 Beat the eggs with the liquid sweetener and mix.
2 Pour in the milk and whisk.
3 Put some liquid caramel in the flan pan.
4 In the pan put the grid and on top of it the flan pan well covered if
the mold does not have a lid put albal paper well closed.
5 Fill the mold halfway with water.
4 Close and program:

GM OLLA model E
Stew menu - valve closed - (P) medium - (Tª) 110º - 8 minutes

5 Allow to depressurize on its own, and let cool in the tank.

6 Remove and place in the refrigerator for a few hours.
7 When it is cold, unmold and enjoy!!!!

And that's it, just like that! It comes out great and it is super easy, the
traditional egg flan but without sugar.
636.- SUGARLESS PEACH FLAN in the GM E OVEN

INGREDIENTS:
Ingredients for the compote
- 300 gr peach
- 20 grams of water
- 2 tablespoons powdered or liquid sweetener

Ingredients for the flan

- 2 eggs
- 200 gr skimmed milk* 200 gr skimmed milk* 200 gr skimmed milk*
200 gr skimmed milk
- 1 teaspoon cornstarch
- 100 gr of peach compote
-Liquid sweetener to taste (optional)
- Liquid caramel can be sugar-free
* You can use skimmed milk, or if you like it creamier, add semi or
whole milk.

WAY TO PREPARE IT:

Preparation of the compote
1 Put the peach flesh in the pan with the water and let it cook in the
stew menu without the lid on for about 15 minutes, stirring constantly.
2 Add the sweetener and stir well so that it dissolves well.
3 Remove from heat and place in a bowl.
4 Let it cool down.
Flan preparation
1 Beat the eggs and add the milk and the spoonful of cornstarch,
once everything is well beaten add 100 grams of compote.
2 Blend very well with the mini blender or cecomix, thermomix, etc.
3 We check the sweetness and if we prefer, we add a little more
liquid sweetener (bear in mind that the compote is already sweet).
4 Caramelize the mold and pour the mixture.
5 In the pan put the rack and the mold with the mixture inside and
well covered.
6 Fill the mold halfway with water. Close and program.

GM OLLA model E
Stew menu - valve closed - (P) medium - (Tª) 110º - 8 minutes

7 Let it depressurize on its own and leave the flan in the pan until it
cools down.
8 Remove and unmold.
We can serve with some peach garlic.

It is very tasty and healthy flan with ideal fruit!!!!

637.- CHICKEN THIGHTS WITH PROVENÇAL HERBS in the
OLLA GM model E

INGREDIENTS:
- Chicken or turkey drumsticks
- Provencal herbs
- salt
- water from cooking green beans

WAY TO PREPARE IT:

1 In the pan put the thighs impregnated with the Provencal herbs
and salt to taste.
2 We water with the water from cooking the green beans or any
other vegetable, otherwise if you do not have water and a stock
cube.
3 We close and program at the same time:

GM OLLA model E
Oven menu - (Tª) 140º - 15 minutes

OVEN HEAD (Tª) 175º - 15 minutes

4 Watch through the glass of the head that it does not run out of
broth so that it roasts juicy and does not dry out.
And ready some delicious thighs for bread and dipping

638.- LANGOSTINOS A LA PLANCHA in the OLLA GM model E

(contribution of Florentina Gonzales-Cuevas)

INGREDIENTS:
- Prawns
- Garlic
- Parsley
- Cognac or white wine
- Salt
WAY TO PREPARE IT:
1 In the pan put a little oil on the grill menu.
2 Add garlic to taste and fry for a while.
3 Put some parsley, a little brandy and the prawns.
4 Let the brandy evaporate, stir, in about five minutes we have them
ready, stir.
639.- SALMON AL PESTO in the GM OLLA model E

INGREDIENTS:
- Salmon loins
- 1 or 2 cloves of garlic
- Basil leaves
- A pinch of grated Parmesan cheese
- A handful of pine nuts
- salt

MODE OF PREPARATION:
1 In the pan put a few drops of oil on the griddle menu.
2 When it is hot put the salmon loins and grill them.
3 While we prepare the pesto.
4 The pesto is prepared by crushing the garlic with the salt, the basil
leaves and a few pine nuts. Add the parmesan and a dash of oil, mix
well.
5 Remove the salmon from the bowl, plate and top with the pesto.

The recipe is very simple, a marvel!!!!!

TIP: To remove the fishy smell from the pan. When we finish roasting
the salmon or sardines that also impregnate us well the smell, we put
in the pan with a little water and a splash of softener and let it boil in
turbo menu with the lid off, in a matter of seconds the smell
disappears and the kitchen is impregnated with spring. Then let the
bucket cool and wash it as usual, the odor will be gone.
Try it and let me know !!!
INGREDIENTS:
- Potatoes
- eggs
640.- ROASTED POTATOES WITH SORPRESA OLLA GM
model E
WAY TO PREPARE IT:
1 The first thing is to wash the potatoes. There is no need to peel
them.
2 Eggs should be small or medium size.
3 Once the potatoes are cleaned, cut a small hat and set aside.
4 Empty the inside of the potato with the help of an apple corer, or
with a knife.
5 Place the potato in a glass, and empty the egg inside.
6 Cover with the reserved piece of potato.
7 Wrap in albal paper.
8 Place the rack in the pan, place them on top, and program

GM OLLA model E
Oven menu - 20 minutes*.

FURNACE HEAD
(Tª) 175º - 20 minutes
†††††
---------------------------------------------------------------

†††††20-25 minutes depending on the thickness of the potato.

Be careful when removing them, they burn! Delicious with salt and
pepper or with an aioli umm!!!!! And if you are in the countryside
having a barbecue under the embers, don't even think about it !!!!!
GM OLLA model E:
Steam menu - valve closed - (Tª) 130º -(P) medium - 10 minutes -
cook
641.- HAKE DROUGHS in the OLLA GM model E

INGREDIENTS:
- 250 gr of hake loins
- 200 gr potatoes
- onion
- 1 tablespoon chopped parsley
- 2 eggs
-Sal
-pepper
-Oil

MODE OF PREPARATION:
1 Chop the onion into very fine and small pieces. Reserve.
2 Place a silicone or parchment paper base on the bottom of the
pan (to protect the pan from scratches).
3 Pour 3 measures of water with a dash of oil and a little salt.
4 We put the grid
5 We introduce the steam cooker and the potatoes.
6 Close the cooker and program:
7 Depressurize, open and once ready, mash it with the help of a
fork.
8 Clean the fish of skin and bones. Cook for 2 minutes in the
microwave, in its juice, without adding water.
9 Drain the fish and flake with the help of a fork.
10 Mix the mashed potatoes, onion, parsley, hake and salt and
pepper.
11 Add two beaten eggs and mix well, so that all the ingredients are
integrated.
12 With the help of two spoons, form small balls.
13 In the pan put oil in the fry menu and when the oil is hot fry them.
14 Allow to remove excess oil on paper towels.

Serve and eat hot, you will like them very much and the children will
be delighted.
They should be eaten freshly made because they lose a lot when
cold. If you are not going to eat them all, it is better to keep the dough
in the refrigerator and fry them another time.
642.- Cucumber BOCADILLOS in the OLLA GM model E

INGREDIENTS:
- Cucumber
- Bread
- Butter
- chives, onion

MODE OF PREPARATION:
1 In the pan put a little butter on the griddle menu.
2 When it is hot, mix well the butter with the chives.
3 Cut the cucumber and bread into round slices.
4 Place the butter mixture on the bread slices.
5 And place each cucumber slice on the bread and that's it!

Enjoy these delicious cucumber sandwiches.

643.- BONITO COLORAO in the OLLA GM model E

INGREDIENTS:
- fresh tuna or white tuna
- onion
- 1/2 tablespoon sweet paprika
- half a measuring cup of water mixed with a little white wine
- 1 or 2 tablespoons of sherry vinegar
- garlic
- dried oregano
- a teaspoon of flour
- salt
- oil

MODE OF OPERATION:
1 Cut the onion and garlic.
2 In the pan put a little oil in the fry menu and sauté the garlic.
3 We put the onion to poach.
4 When softened, add the paprika and flour.
5 We will sauté it well and suffocate it with the vinegar.
6 Add the water with the wine, the oregano and taste the salt, so
that it is not too tasty because the tuna will be salted separately.
7 When it boils, salt the bonito or tuna and add it to the sauce.
Remove.
8 Close and program:

GM OLLA model E
644.- HONEY PORK SECRET in the GM OVEN model E

Stew menu - valve closed - (Tª) 110º - 4 minutes*. ‡‡‡‡‡

INGREDIENTS:
- pork secret
- honey
- mustard
- oil
- salt

MODE OF PREPARATION:
1 In the frying pan put a little oil in the fry menu.
2 When it is hot, put the pork secret and cook it on both sides. As it
is a slightly thick piece, it will take a little time to cook, so we lower
the temperature of the frying menu so that it does not burn and
remain raw inside, or we cut it into strips of about one finger thick.
3 Remove the meat from the pan and set aside.
4 Mix 2 tablespoons of mustard with one tablespoon of honey. We
can add more of one or the other depending on the flavor we want to
predominate.
5 At the time of plating you can put mashed potatoes, sautéed
vegetables, ratatouille.... this at the bottom of the dish.
6 The meat on top and bathe it with the sauce.
This is deliciouso!!!!

‡‡‡‡‡ if they are medium pieces we leave them 4 minutes, if they

are smaller pieces less time, a couple of minutes.
645.- SECRET OF PORK WITH CHAMPIÑÑONES SAUCE in the
OLLA GM model E

INGREDIENTS:
- Pork secret
- 100 gr. of mushrooms
- 1 onion
- 1 clove garlic
- 250 ml. of cooking cream
- Grated cheese (optional)
- Oil
- Salt
- Pepper

WAY TO PREPARE IT:

1 Put a little oil in the pan and fry the pork secret well.
Remove and set aside.
2 In the same oil we fry garlic.
3 Chop the onion finely and poach it in the pan.
4 Add the sliced mushrooms. Stir-fry.
5 When the onion and mushrooms are poached, add the cream and
grated cheese (optional). Season with salt and pepper.
6 Cancel the frying menu and set the stew menu, cook the sauce for
a few minutes with the lid open.
7 Pour the contents of the bowl into a blender cup. Whisk and set
aside.
8 Serve the pork secret with coarse salt and mushroom sauce.
646.- CALDERETA CON MAGRO in the GM OLLA model
E
INGREDIENTS:
- lean pork or turkey cubes
- garlic
- black peppercorns
-onion
- green bell pepper
- tomato
- 1 bay leaf
- a sprig of thyme
- 1 measuring cup of white wine
- 1 meat stock cube
-oil

WAY TO PREPARE IT:

1 In the frying pan put a little oil in the fry menu.
2 When it is hot, add 3-4 whole unpeeled garlics with a cut in the
middle.
3 Add the meat and fry.
4 We add some onion to taste and pieces of green bell pepper and
natural tomato and some black pepper balls.
5 We continue refining the meat well.
6 When it is well fried, add the measuring cup of white wine.
7 Cancel the frying menu and add the bay leaf, the thyme and the
meat cube. Close and program:

GM OLLA model E
647.- HAKE WITH CAVA AND SAFFRONUT in the OLLA GM
modelmenu
Turbo E - valve closed - 12 minutes

8 Depressurize, open, stir, if you want less broth, leave a few

minutes without the lid to boil.
INGREDIENTS:
- A skewered hake.
- onion
- 1 measuring cup of cava
- Saffron to taste.
- Oil
- Flour, one tablespoon
- Sal.

WAY TO PREPARE IT:

1 Fry the hake slices once salted and floured in a little oil in the fry
menu. Remove and reserve.
2 Cut the onion into very fine julienne strips and let it poach in the
same oil that we have fried the hake in the frying menu for the time
necessary for it to be poached.
3 Add the flour in a hot spoonful and mix with the onion.
4 Then add the saffron, stirring slowly until it is well integrated.
5 Add the reserved hake on top of the previous base.
6 Pour the measuring cup of cava. Close and program:

GM OLLA model E
Low heat menu - valve closed - 5 minutes

7 Depressurize, open and serve.

This slow-cooked dish will leave a surprising mix of flavors and
sensations on your plate. Enjoy
 647.- HAKE WITH CAVA AND SAFFRONUT in the OLLA GM
model E
INGREDIENTS:
- 300gr. zucchini
- 1 onion
- 100gr. of grated cheese
- 1 egg
- 2 tablespoons bread crumbs
- 1 tablespoon flour
- salt
- pepper

MODE OF PREPARATION :
1 Place in the mixing bowl of the turmomix, thermomix, cecomix or
cecomix...........................................................................................
zucchini and onion. And snacking.
2 Remove from the glass and place the mixture inside a clean
napkin.
3 Close the cloth as a bag, so that it releases all the water, and
leave it for about two hours, until it is completely drained.
4 Put the dough in a bowl and mix with the egg, cheese, salt and
pepper and the 2 tablespoons of bread crumbs until well blended.
5 Make 4 balls with the dough and roll them in flour, and shape the
hamburgers with your hands.
6 Put oil in the frying pan in the frying menu.
7 When hot, fry the hamburgers very carefully, so that they do not
burn, because they are fried immediately.

And ready to eat!!! Serve with whatever you like :) with a tomato
dressing, salt and oil.
It is a very good dish, and for children who find it difficult to eat
vegetables, it is ideal !!!!
649.- RANCHER'S EGGS in the GM OVEN model E

INGREDIENTS:
- 2 slices of sliced bread
- One tablespoon of butter
- 1 egg
- Milk
- Salt
- pepper

WAY TO PREPARE IT:

1 Cut the bread into squares and brown it in the pan with the butter
on the grill menu.
2 Once the pieces are golden brown, break the egg and drop it into
the pan and add the milk, no more than a splash.
3 Start by stirring the egg white, and mix it with the milk and the
bread. 4.- Once the mixture is cooked, cancel the menu, break the
yolk and stir quickly. Let stand for a minute to finish cooking with the
residual heat from the menu.

As you can see, this is a very simple and quick recipe. If you want it
stronger you can add cheese to taste.
650.- CHICKEN FILLED FILLED FILLETS in the GM OVEN Model
E

INGREDIENTS:
- Chicken fillets
- cheese
- can of tuna
- oil
- salt
- pepper
- bread crumbs
- egg

WAY TO PREPARE IT:

1 Season the chicken fillets with salt and pepper.
2 In a bowl put the cheese and the can of tuna drained of oil, stir
well with the help of a fork,
3 Pour the mixture over the fillet and put another fillet on top and
cover the mixture well.
4 Dip them in egg and then in breadcrumbs.
5 In the pan put a little oil in the fry menu and when it is hot fry well
on one side and on the other the stuffed fillets.
6 Take them out and put them on absorbent paper to remove some
of the excess oil.

Plate and ready!!!! enjoy them Bon appetit!

651 QUESADA in the OLLA GM model E (Contribution of
Almudena García Sobrido)
INGREDIENTS:
- 1 Greek yogurt (or plain or lemon yogurt)
- 3 eggs
- 50 gr. cheese spread
- 200 gr. whipping cream
- 150 gr. sugar
- 70 gr. flour
- 1 teaspoon Royal baking powder
- 130 gr. milk
- powdered sugar
- sprinkle cinnamon
MODE OF PREPARATION:
1 Crush all the ingredients.
2 We add it to the pot previously greased with sunflower oil.
3 We program:

GM OLLA model E
Oven menu - valve open - (Tª) 110º - 60 minutes

4 When the menu has been cancelled, leave the lid unopened for
half an hour to allow it to temper and form a hollow.
5 Open and put

OVEN HEAD
(Tª) 200º - a few minutes until golden brown.

6 . - Take it out, let it cool very well and eat!

652.- PRINCE CALLET BIZCOCHO in the GM OLLA model E

(Contribution of Almudena García Sobrido)
INGREDIENTS:
- 500 gr. of Príncipe cookies or similar
- 200 gr. sugar
- 200 gr. of milk
- 100 gr. of sunflower oil
- 3 eggs
- 1 sachet of Royal baking powder
- 2 tablespoons of pure cocoa powder
MODE OF PREPARATION:
1 Beat the sugar with the eggs.
2 Add the rest of the ingredients and blend.
3 Put the mixture in the greased pan (better if it is the golden or red
one) with baking paper on the base and program the following steps

GM OLLA model E
Oven menu - valve open - (Tª) 130º - 50 minutes

4 When finished we leave 10 minutes of maintenance (i.e., without

canceling).
5 Check that it is done with a toothpick and if not, program 5
minutes more.
6 . - Remove from the pan and let it cool before unmolding.
You can't resist to try this delicious cake!!!
653.- POTATOES WITH CHIPS in the GM OVEN model E
(Contributed by Carmen Beneyto)
INGREDIENTS:
- Potatoes
- ribs
- onion
- garlic
- bell pepper
- carrot
- bay leaf
- fried tomato
- salt
- dye
- saffron
WAY TO PREPARE IT:
1 In the frying menu, fry the onion, garlic, bell pepper, carrot and bay
leaves in a little oil.
2 Once the refried mixture is ready, add a little fried tomato and stir.
3 Add the ribs, stir a few times and add the potatoes, salt, coloring
(saffron), and also one or two carrots in large pieces if you like,
cancel frying menu.
4 Closing and programming:

GM OLLA model E
Stew menu - valve closed - (P) medium - (T) 110° - 24 minutes

5 Let it depressurize on its own. Open and stir.

Always keep in mind that the liquid you add is the one that will come
out and even a little more than what the ingredients release.
If you like the broth to be a little thicker, take out a couple of
potatoes, mash them with a fork and a little broth and add them to
the pot in the stew menu for a few more minutes without the lid so
that the broth will be thicker.
TIP:
Carmen has had a good idea with the broth if we have overdone it
and we have thrown a lot of it in a pot and for another time to cook
rice and we already have another little meal hahahaha. The meat
and potatoes are tender and very good tasting, an ideal meal. !!!!
654.- CRUNCHED CHICKEN in the GM OVEN model E
INGREDIENTS:
- chicken (wings, drumsticks, cut-up chicken )
- 4 or 5 tablespoons soy sauce
- 1 clove garlic
- 2- 3 teaspoons (dessert spoons) of spices to taste (pepper,
peppercorns, salt and peppercorns).
black cloves, cloves, cumin, herbs provençal, thyme.)
WAY TO PREPARE IT:
1 In a bowl mix the soy sauce, the chopped garlic clove and the
spices.
2 Add the chicken, mixing well so that the marinade covers all the
meat. This marinade will give a very rich flavor to the chicken.
3 Cover the bowl with plastic wrap, put it in the refrigerator and let it
rest for at least 3 hours, much better if it rests overnight.
4 This recipe can be given a sweet and sour touch by adding a
spoonful of vinegar or white wine to taste.
5 Place the roasting rack in the pan.
6 Place the chicken on the rack. And we program only the spindle:

OVEN HEAD: (Tª) 250º - 20 minutes*. §§§§§

§§§§§After 10 minutes, remove the head, turn the chicken over,

replace the head and let the time elapse.
With the oven head, a golden brown and crispy result is achieved.
If you want a very, very crispy chicken, add 10 minutes more time
when programming the head, but lower the temperature so as not to
overdo it.
It is not necessary to turn on or program the pot, if you do not have
the oven head you can do it by programming the pot in oven menu,
time 10 minutes to cook to perfection on one side and then another
ten minutes on the other and then pass it to the conventional oven on
the grill or microwave with grill to finish giving it the crispy and golden
brown aspect.
GM OLLA model E
Oven menu - valve open - (Tª) 120º - 60 minutes
655 TIRAMIZCOCHO in the OLLA GM model E (Contribution of
Estela Durán Pérez)
INGREDIENT:
- 125 gr crushed cookies (Maria type)
- 3 eggs
- 250 gr sugar
- 125 gr mascarpone cheese
- 65 gr butter
- 65 gr oil
- 125 gr of flour (you can use whole wheat flour)
- 1 tablespoon of yeast
- 1/2 cup of coffee
- powdered sugar
- ground coffee and cocoa (garnish)
MODE OF PREPARATION:
1 Beat the eggs with the sugar with a whisk.
2 Add the mascarpone and mash it with a fork.
3 Continue beating and integrate the rest
4 Melt the butter with the oil a little in the microwave and add to the
mixture along with the half cup of coffee.
5 Beat everything well, add the cookie powder and the flour with the
baking powder.
6 Close and program:

A delicious tiramisu cake............the tiramizcocho, we will have to try

it jee

GM OLLA model E
Stew menu - valve closed - (P) medium - (Tª) 160º - 8 minutes 8.-
Depressurize, take out and plate Quick, simple and very tasty!!!
GM OLLA model E
Stew menu - valve closed - 3 minutes 4.- Depressurize and let cool
slightly.
5.- When lukewarm add the gelatin.
6.- In a bowl mix the cheese, yogurts, blackberries and stir well.
Pour into the puff pastry and place in the refrigerator for at least two
hours.
It has to be served cold, even put 1/2 hour before in the freezer.
And that's it!!! to enjoy this spectacular blackberry tart
656.- CHICKEN CHICKEN BREAST WITH HAM AND CHEESE in
the OVEN
GM Model E
INGREDIENTS:
- Chicken breast
- garlic
- onion
- parsley
- oil
- salt
- pepper
- cheese slices
- slices of york ham
- potato
WAY TO PREPARE IT:
1 Fillet the chicken breast or ask the butcher to fillet it.
2 Season the fillets with salt and pepper.
3 Put a little oil in the pan.
4 Put the fillets and add the chopped garlic, onion and parsley.
5 Top with slices of cheese.
6 The next layer is slices of ham and onion to taste and potato cut
into slices.
7 Close and program:

- 57.- BLACKBERRY CAKE in the OLLA GM model E

(Contribution of Carmen Millan)
INGREDIENTS:
- 1 round puff pastry sheet (to make pot) or square (to make oven)
- 250 gr cheese spread* 250 gr cheese spread* 250 gr cheese
spread
- 2 sweetened Greek yogurts
- 300 gr natural blackberries
- 100 gr sugar (or a jar of blackberry jam and you don't need sugar)
- 1 sachet of royal neutral gelatine (or 6 sheets of gelatine which you
have to soak for 10 minutes in cold water, drain well and mix with the
slightly warm blackberries)
- If you do not have spreadable cheese, you can use four
sweetened Greek yogurts instead of 2.
MODE OF PREPARATION:
1 Roll out the dough, shape the edges and prick the bottom.
2 We put some chickpeas or macaroni so that the dough does not
rise from the center and bake until golden brown. Remove and
reserve
3 In the pot put natural blackberries and sugar and mix. Close and
program:

658 LENTEJAS CON CHORIZO Y TRUCO PARA NIÑ@S

(LENTJAS CON CHORIZO Y TRUCO PARA NIÑ@S) at the
GM OLLA model E
INGREDIENTS:
- lentils
- water
- chorizo
- bay leaf
- fried tomato
- garlic
- onion
- carrot
- leek
- zucchini
- red and green bell pepper
- meat stock cube
MODE OF PREPARATION:
1 Put the lentils in the bucket (each one with its usual measures, I
put a glass of lentil water and 3 glasses of water).
2 Add the bay leaf, a dash of fried tomato, the sausages and the
meat cube.
3 In the steamer put the washed vegetables, a carrot, leek, green
and red bell pepper, garlic, onion, onion, mushroom, zucchini,
tomato.
4 Place the steamer on top of the lentils, close and program. ******
******GM OLLA model E
Stew menu - Valve closed - (Tª) 110º - (P) medium - 9 minutes 8.-
Depressurize and ready !!!!
659.- FIDEOS CON CHOCOS in the OLLA GM model E
(Contribution of Almudena Garcia Sobrido)
INGREDIENTS:
- 2 cups fat noodles
- cuttlefish, squid
- 1/2 onion
- red and green bell pepper
- carrot
- 1/2 l fish broth or 1 stock cube + water
- dye
- oil
- salt
- white wine
- tomato sauce
MODE OF PREPARATION:
1 In the frying pan, put a little oil in the frying menu at (Tª) 140º.
2 Add the onion and the green and red bell pepper.
3 When it is poached, add the choco and fry it.
4 Add the white wine and let it boil to evaporate the alcohol.
5 Close and program:

GM OLLA model E
Stew menu - valve closed - (Tª) 110º - (P) medium - 3 minutes

6 Depressurize, open and add the noodles, carrots, tomato sauce

and salt. Stir everything well.
7 Add the stock or stock cube and the water, it has to cover the
noodles and put the coloring. Close and program:

660.- ALBONDIGAS EN SALSA DE ALMENDRAS in the OLLA

GM model E (Contribution of Almudena García Sobrido)
INGREDIENTS:
- 35-40 raw almonds
- 2 cloves garlic
- 12 meatballs
- 1 slice of bread
- 1/2 glass of wine
- 1 glass of water
- 1 bay leaf
- olive oil
- coloring/saffron
- salt
MODE OF PREPARATION:
1 First we brown the almonds with a little oil in MENU GRILL - 120º.
2 When golden brown, remove from the pan and set aside. In the
same oil we brown the garlic cloves cut into slices in MENU GRILL -
(T) 120º and stirring. You will only need a few seconds. And we took
out.
3 Prepare the raw almonds, garlic, bread and wine in the blender
container. Beat and add the water.
4 Put the meatballs in the pan with a drizzle of oil and brown them
also in MENU GRILL - (T) 120º stirring continuously so that they do
not stick too much.
5 Once they are well browned, add the whipped mixture and a little
food coloring, a bay leaf and a little salt. Stir well.
6 - We program

GM OLLA model E
Stew menu - (P) medium - (Tª) 120º - 10 minutes

7 - Once the time has elapsed, cancel, depressurize and let it rest
for a few minutes, so that it thickens by itself. And to serve alone or
accompanied

661.- MACARRONES CON GULAS en la OLLA GM model E

(Contribution of Almudena Garcia Sobrido)
INGREDIENTS:
- 200 gr of macaroni (2 persons)
- 1 package of gulas
- 1 or 2 chili peppers
- 2 cloves garlic
- 1 tablespoon of oil
- Himalayan salt to taste
MODE OF PREPARATION:
1 Put the macaroni in the pot and cover with water.
2 Close and program:

GM OLLA model E
Stew menu - (P) medium - (Tª) 130º - 7 minutes

3 Depressurize, remove the macaroni and set aside.

4 Pour a little oil in the pan and brown the garlic and the chilli when
it is ready, add the gula.
5 Mix everything well and serve the macaroni.
6 Sprinkle with oregano and olive oil.
It's very good!!!!
662.- CHICKEN GUISADO A LA IMPORTANCIA in the OLLA GM
model E (Contribution of Almudena Garcia Sobrido)
INGREDIENTS:
Adobo:
- 1 kg of chopped chicken
- 2 cloves garlic
- parsley
- salt
- oil
Rest:
- 200 gr onion
- 3 cloves garlic
- 1 teaspoon flour
- 170 gr white wine
- 2 measures of water
- laurel
- 1 ladle or cube of chicken stock
- pinch of coloring
- chopped parsley
- 2 potatoes in medium pieces
MODE OF PREPARATION:
1 Marinate the chicken pieces with garlic, parsley and salt.
2 In the frying pan put oil in the fry and brown menu. Reserve.
3 In the oil used to fry the chicken, poach the onion and chopped
garlic in the fry menu.
4 Pass the scraper over the bottom of the pan to deglaze, remove
the remains of frying the chicken.
5 Add the flour, stir well, then the chicken and the white wine, bring
to a boil to evaporate the alcohol.
6 Add water, bay leaf, a pinch of coloring and parsley. Close and
program:

GM OLLA model E
Stew menu - Valve closed - (P) medium - (Tª) 110º - 8-10 minutes
7 Depressurize, add the potatoes, season with salt and sprinkle
with chopped parsley. Close and program:

GM OLLA model E
Stew menu - valve closed - (P) medium - (Tª) 110º - 4 minutes

8 Depressurize, let stand for a few minutes and serve sprinkled with
chopped parsley.
A very tasty and important chicken hahaha
663.- NEST OF COD EGG in the OLLA GM model E
INGREDIENTS:
- 1 package of small wafers for empanadillas (pastry wafers)
- 1 tetrabrick of sofrito de verduras, or any leftover ratatouille you
have.......
- quail eggs
WAY TO PREPARE IT:
1 Place the wafers of the pasties in silicone molds for muffins. If you
use flan molds, you will have to grease them well so that they do not
stick.
2 With a spoon, spread the sauce in each mold.
3 We crack a quail egg in each nest.
4 We put the grid in the tray and place the molds on it.
5 We program:

GM OLLA model E
Oven menu - 6 minutes

OVEN HEAD (Tª) 175º - 6 minutes*. ††††††

††††††GM OLLA model E

Stew menu - valve closed - (P) medium - (Tª) 140º - 8 minutes 7.-
Depressurize, let stand for two or three minutes. And ready to serve
GM OLLA model E:
Oven menu - valve open - 33 minutes - cooking 4.-Leave to
depressurize on its own, do not open until after 10-15 minutes.
5.- Prick with a knife to check that it is ready, if not put a few minutes
more.
6.- Allow to cool a little inside the bowl.
7.- To remove the cake we use a plate or a lid that fits in the pan.
8.- Let cool on a wire rack.
Sprinkle with powdered sugar to your liking once cooled (optional).
OVEN HEAD (Tª) 175º - 6 minutes*.
664.- RICE WITH VEGETABLES in the GM OLLA model E
(Contributed by Almudena García)
INGREDIENTS:
- 400 gr of veal
- 3 cups of rice
- 1 or 2 carrots
- a handful of frozen peas
- 1 glass of tomato sauce
- 1/2 onion
- 1/2 red bell pepper
- 1/2 glass white wine
- 4 glasses of beef broth
- dye
- oil
- salt
- laurel
WAY TO PREPARE IT:
1 Cut the meat into small pieces, the carrot into thin slices and the
onion and bell pepper finely.
2 Pour a little oil in the pan and fry the onion on the grill menu at
140º and when it starts to change color add the bell pepper and fry
everything well poached.
3 Add the meat and bay leaf and sauté until the meat changes color.
4 Add the white wine and boil until the alcohol is eliminated.
5 Add the carrot, peas, rice and stir until the rice takes on the flavor
of the meat.
6 Add the meat stock, tomato sauce and coloring. Salt to taste and
stir. Close and program:
665.- LOW CALORIE FRUIT BIZCOCHO in the GM OLLA model E
(Contribution of Maricarmen Márquez)
INGREDIENTS:
- 3 eggs
- 100 gr oat flakes
- 1 tablespoon liquid sweetener
- 1 tablespoon vanilla essence
- 1 sachet of Royal baking powder
- 250 gr fresh whipped cheese 0 %.
- 1 sachet Mandarin classic flan (this brand has no added sugar) - 1
apple
- strawberries to taste
- 1 banana
- powdered sugar (optional)
MODE OF PREPARATION:
1 Add all the ingredients except the fruit and blend with a whisk,
turmix, cemomix, thermomix, etc..........
2 In the pan put a little butter on the bottom and sides of the pan.
3 Pour about 1/3 of the mixture and alternately add pieces of fruit
and repeat the process 2 times with another layer and another 1/3 of
the mixture and finish with fruit. Close and program:

666.- BOCADITOS LIGHT DE PAVO en la OLLA GM model E

INGREDIENTS:
- zucchini
- onion
- mozzarella cheese or other to taste
- turkey breast or ham, or pork ham
- processed cheese
- Oil
- salt
- pepper
MODE OF PREPARATION:
1 In the frying pan put a little oil in the fry menu.
2 Cut the onion and put it in the pan until it browns.
3 Meanwhile peel the zucchini and cut them lengthwise into strips,
and finally into cubes.
4 Put them with a little salt, pepper and oil in the pan with the onion.
5 And we sauté them until they are to our liking more pochadito or
more whole.
6 When ready, add the finely diced mozzarella and stir to melt the
cheese. We reserve.
7 Cut the turkey slices into strips, the width we want the packages.
8 In the center of a strip, place a little of the zucchini mixture.
9 Close forming a roll, put a strip on top and turn over, so that the
open part is at the bottom, and close the strip again.
10 We put baking paper in the pan with a little edge so that when
taking them out we can do it easily by taking them out of the paper.
11 Place them on top of the paper and sprinkle with gratin cheese.
12 We put:
*With the grill head we take it out when they are to our taste of
golden brown.
And ready!!!! Light and delicious packages!!!!! Without remorse of
conscience, knowing that the dish has hardly any fat, so we enjoy
twice as much... very light and delicious appetizer, some packages of
turkey breast stuffed, healthy, and that have been very good!!!!!
Great for a snack or as a main dish....
667.- BIZCOCHUELO FACILO OR BIZCOCHUELO BASICO en la
OLLA
GM Model E
INGREDIENTS:
- 1 egg
- 220g sugar
- 100g sunflower oil
- 120g milk. It can be semi-skimmed or whole milk, the more fat the
more moisture the cake will have.
- 7.5g of yeast.
- 210g of flour (normal wheat flour).
- Orange or lemon zest (optional)
- 1/2 cup cocoa (if you are going to make it chocolate)
MODE OF PREPARATION:
1 In a bowl put the egg (at room temperature) and beat it with the
sugar until we have a creamy and whitish mixture.
2 Add the oil, integrate it into the mixture and then the milk.
3 Finally, sift the flour with the yeast and add it to the mixture.
Important: Once you add the flour to the mixture, beat at low speed.
If you want to flavor it, you can do it with lemon or orange zest,
adding some essence (e.g. vanilla), fruit paste or cocoa powder
(Valor type). If you add cocoa (35-40g) you must subtract the same
amount of flour.
4 Grease the pan with a little butter or brush with oil. Close and
program:

GM OLLA model E
Oven menu - valve open - (Tª) 120º - 50 minutes - cook

5 Do not open the pot leaving it off for 10 minutes.

6 Open, insert the stick of a skewer until it comes out clean, this will
mean that our cake is ready.
7 To give it color on top put

FURNACE HEAD
(Tª) 175º - 8 minutes

8 Let it cool a little in the pan, do not leave the cake in the pan for a
long time because it could dry out. Let it stand for 5 minutes, then
remove from the mold and let it cool on a cooling rack.
Enjoy!!! It is spongy and very tasty.
668.- EGG-FREE YOGURT BIZCOOK in the GM OVEN model E
(Contribution of Raquel Valbuena)
INGREDIENTS:
- 1 yogurt
- 1 and a half measures of milk
- 1 measure of sugar
- lemon essence or zest
- 1/2 measure of oil
- 3 measures of flour
- 1 sachet of yeast
- yellow liquid coloring (optional)
WAY TO PREPARE IT:
1 Beat all the ingredients well. If you don't have coloring, it's okay,
it's just to give it a little color as it is white.
2 Grease the pan with butter or brush with a little oil.
3 Put the mixture in the mixing bowl, close and program

GM OLLA model E
Oven menu - valve open - (Tª) 120º - 16 minutes

OVEN HEAD (Tª) 175º - 10 minutes

Allow to cool and unmold on a wire rack.

669.- RAPID ROAST WHOLE CHICKEN in the GM OVEN mod E
INGREDIENTS:
- 1 whole chicken
- oil
- 2 avecrem tablets
- 1 glass of beer
WAY TO PREPARE IT:
1 Put a chicken that is not too big in the pan.
2 Pour a drizzle of oil over the top.
3 We put the two avecrem tablets.
4 Glass of beer

GM OVEN model E Oven menu - 30 minutes

OVEN HEAD (Tª) 175º - 40 minutes

Put the two things at the same time, the oven menu and the head,
go looking at it from time to time, and the head is left 10 minutes
more to finish browning, but that's what you are going to look and
doráis to taste more or less toasted.
670.- APPLE COMPOTE in GM OVEN model E
INGREDIENTS:
- 1/2 kg apples
- 1 measuring cup of muscatel wine
- 1 cup and 1/2 cup sugar
- 1/2 cup of water
- 1 cinnamon stick
WAY TO PREPARE IT:
1 Wash the apples and cut them into pieces.
2 Put everything in the bowl, the split and cleaned apple and the
rest of the ingredients.
3 Close and program:

GM OLLA model E
Stew menu - valve closed - (P) High - 10 minutes

4 Depressurize, open, remove the cinnamon stick and stir.

And ready a delicious applesauce !!!!
671.- FIDEOS CON ALMEJAS en la OLLA GM model E
INGREDIENTS:
- clams
- mussels
- fat noodles
- onion
- small can of bell peppers
- ripe tomato
- 1 clove garlic
- 1/2 measuring cup White wine
- Parsley (to taste)
- Laurel leaf
- Saffron strands
- Oil
- water
HOW TO PREPARE IT:
1 Let the clams soak in water for at least one hour beforehand to
loosen the soil they may have brought with them.
2 Clean the clams and mussels, discarding those that are already
open, as they may be bad.
3 Open the steamed clams and mussels and set aside. (See
recipe nº 35.- STEAMED MUSSELS in the GM OVEN model E. The
resulting cooking water is strained and set aside in a cup.
4 Chop the garlic, onion and bell peppers very finely so that they
break down during cooking. It is important not to notice its texture
but the flavor it gives to the noodles.
5 Remove the skin from the tomato and cut into 4 pieces, set
aside.
6 In the pan with a little oil in fry menu, add the onion, garlic, bell
peppers and tomato, all chopped to taste. 7.- When this sauce is
frying, add a little white wine 1/2 measuring cup. Let it cook for a
few minutes until the wine is reduced.
8 Add the noodles and stir, add the water from the clams and
mussels.
9 Season to taste with salt and pepper. Close and program:
GM OLLA model E
Stew menu - valve closed - (P) medium - (Tª) 110º - 8 minutes

10 Depressurize, open, add the clams and mussels (shelled or

unshelled as you prefer), parsley, a couple of strands of saffron and
salt to taste.
11 Stir so that the flavors are impregnated. Let stand for a few
minutes.
And ready!!!! Serve hot. And remember that these noodles, like
most spoon dishes, are much better the next day. Bon appetit!!!!
672.- CHICKEN CHICKEN BREAST IN MASECAKE in the GM
model
OVEN E
INGREDIENTS:
- chicken or turkey breast fillets
- onion
- peppercorns
- clove
- laurel
- carrot
- garlic head
- oil
- vinegar
- water - salt
WAY TO PREPARE IT:
1 Put a layer of julienned onion and sliced carrot in the pan.
2 On top of this the chicken fillets, seasoned with salt and pepper.
3 Another layer of onions and carrots and another layer of steaks.
4 Add peppercorns, cloves, bay leaf, head of garlic, be careful to
use the amounts of liquid maintaining the proportions, i.e. 2
tablespoons of oil for each tablespoon of vinegar, and water without
covering about a finger, think that the water that we pour is the one
that will come out, to do it under pressure with the valve closed does
not evaporate liquid, and the onion also releases water.

GM OLLA model E
Stew menu - valve closed - 12 minutes

6 Depressurize, open and plate.

Serve at room temperature with a little salad or boiled potatoes and
enjoy!

INGREDIENTS:
- 1 rabbit, chopped.
 673.- RABBIT WITH PISTO AND MUSHROOMS in the OLLA
- GM
1 small
modeljar E
of fried onion.
- 1 bag of frozen ratatouille (Mercadona).
- 1 bag of frozen mixed mushrooms (Mercadona).
- 1/2 jar of homemade fried tomato.
- salt
- pepper
- thyme
- rosemary
- pinch of sugar.
- 1 heaping teaspoon Cornstarch
WAY TO PREPARE IT:
1 In the frying pan I put the onion first and when it starts to heat up I
brown the rabbit slices.
2 I add the fried tomato, the ratatouille and the mushrooms and stir
well.
3 Close and program:

GM OLLA model E
Stew menu - Valve closed - (Tª) 130º - (P) medium - 15 minutes

4 When the program is finished and it depressurizes, I open the

pot.
5 Add the salt, pepper and spices chosen, as well as a pinch of
sugar.
6 As it will be brothy because of the vegetables, I add a heaping
teaspoon of Maicena, which is an instant thickener.
7 Stir and let it thicken for a few more minutes.
And to eat!!!!
674.- MANCHEGO CHEESE CAKE in the GM OLLA model E
INGREDIENTS:
- 200 gr of cured cheese
- 3 eggs
- 170 gr sugar
- 50 gr corn flour
- 50 gr butter
- 160 gr cheese spread
WAY TO PREPARE IT:
1 We put all the ingredients in the mixer, to mix the ingredients.
2 We grease the pan with butter and if the pan is the daikin we put
paper on the bottom.
3 Pour the mixture into the bowl, close and program.

GM OLLA model E
Oven menu - Valve open - (Tª) 110º - 60 minutes

4 When finished, cancel the menu and leave without opening the
lid for ten or fifteen minutes to allow it to temper and form a hollow,
5 Open, place the head so that it takes a little color.

OVEN HEAD (Tª) 175º - 10 minutes

6 Allow to cool, remove from the mold.

7 Sprinkle with powdered sugar mixed with a bit of cinnamon,
blueberry jam........................and if you serve it alone it is like a
quesada
And ready!!! I recommend it to you, enjoy your meal!!!!
675.- YOGHURT AND APPLE BIZCOCHO in the GM OVEN
model E
INGREDIENTS:
- 1 Greek type yogurt of 125 gr
- 4 eggs
- 1 measure of oil yogurt
- 2 measures of sugar yogurt
- 3 measures of flour yogurt
- 1 sachet of yeast
- 1 apple
- powdered sugar
- cinnamon
WAY TO PREPARE IT:
1 In a bowl we incorporate and mix in this order the yogurt, the sifted
flour, the yeast and the sugar. It does not matter if it forms a kind of
ball, now we will add the eggs one by one and it melts, leaving a
dough without lumps when moving.
2 Grease the pan and pour the cake batter into it. Peel the apple,
remove the core and cut into thin slices.
3 Place these sheets on the surface of the cake and press a little
without sinking.
4 Close and program:

GM OLLA model E
Oven menu - valve open - (Tª) 120º - 60 minutes.

5 Open and place the head to remove moisture and brown on top.

OVEN HEAD (Tª) 175º - 5 minutes

6 Allow to cool and unmold and let cool on a wire rack.

7 Sprinkle with powdered sugar and cinnamon and ready to serve.
676.- HOMEMADE HAMBURGERS in the GM OLLA model E
The sponge cake of a lifetime Yogurt sponge cake, adapted to the
GM cooker. Very simple and the most delicious! and with fruit twice
as good

INGREDIENTS:
- 400 gr. of minced veal. (We ask the butcher to grind it twice).
- 1 egg
- bread crumbs soaked in milk
- Pepper
- Salt
- Parsley
MODE OF PREPARATION:
1 In a bowl we put the minced meat, we will ask the butcher to mince
it twice, so that the meat is more compact and harder, we add salt
and pepper, salt and chopped parsley.
2 In a saucer we put bread crumbs and we put them with a little milk
until the bread is undone.
3 Mix it with the minced meat, the addition of the bread with the milk
adds juiciness.
4 We separate them into four more or less equal piles and we make
the shape of the hamburger.
5 Put a few drops of oil in the pan and cook them on both sides in
the "placha" menu.
They are very easy to make
677.- CARROT CAKE in the GM OVEN model E
INGREDIENTS:
- 1 kg carrots
- 1/4 kg whole cane sugar
- 1/4 kg shredded coconut
- soy milk
- wholemeal cookies
If we take it with strawberries:
- a few strawberries
- orange juice
- whole cane sugar
WAY TO PREPARE IT:
1 Remove the skin from the carrots, wash and place in the steamer.
2 In the pan put the rack with three measuring cups of water, on top
put the steamer with the carrots cut into slices.
3 Closing and programming:

GM OLLA model E
Steam function - Valve closed - (P) Medium - (Tª) 130º - 5 minutes

4 Depressurize, open and crush.

5 Make a mixture with the grated coconut and sugar, mixed very
well with the carrot.
6 Soak the cookies a little in soy milk (not too much).
7 In a mold put a layer of cookies on the bottom, then another of the
carrot mixture, another of cookies soaked in soy milk, and a last one
of the mixture.
8 Sprinkle coconut on top.
9 Place in the refrigerator for a few hours.
This tart is very tasty with strawberries cut into small pieces and
macerated in a little orange juice with cane sugar.
All a luxury dessert, Buenísimooo!!!!
678.- BOOKS OF HAM AND CHEESE WITH CHEESE SAUCE
CARROT AND SQUASH in the GM OVEN model E
INGREDIENTS:
- chicken or pork fillets
- york ham or serrano ham
- cheese
- egg
- bread crumbs
- onion
- carrot
- zucchini
- wine
- salt
- pepper
- curry (optional)
- water
WAY TO PREPARE IT:
1 We ask the butcher to open the steaks in book form.
2 Put a slice of ham or Serrano ham and a slice of cheese, close
and fasten with a toothpick so that it does not open.
3 Dip in beaten egg and bread crumbs.
4 In the pan put a little oil in the fry menu and fry them and set
aside. (Do not forget to remove the toothpick).
5 In the same oil, cook chopped onion, carrot and zucchini.
6 Add a finger of wine and let the alcohol evaporate for a few
minutes.
7 Season it with salt and pepper to taste, and add optional curry if
you like it.
8 Add the reserved fillets and another finger of water. Close and
program:

GM OLLA model E
Stew menu - valve closed - (P) medium - (Tª) 120º - 8 minutes

9 Depressurize, open and if you want you can pass the sauce,
remove the fillets and pass the sauce through the turmix or leave it
with the pieces of vegetables to taste.
679 QUICHE DE PUERROS, GAMBAS Y SALMON en la OLLA
GM modelo E (Contribution of Conchi del Valle)
INGREDIENTS:
- 2 eggs
- puff pastry sheet
- 150 ml cream 5% mg
- salt
- pepper
- salmon
- shrimp
WAY TO PREPARE IT:
1 Cook the leeks and set aside.
2 We put all the ingredients together, the beaten eggs, the cream,
salt to taste and pepper, add the shrimps and the pieces of salmon.
3 Add the cooked leek in pieces to the mixture.
4 Put baking paper in the baking pan and mold the puff pastry
sheet, leaving a border so that the mixture does not come out.
5 Pour the mixture over the puff pastry. And we program:

GM OLLA model E
Oven menu - valve open - (Tª) 130º - 15 minutes

OVEN HEAD (Tª) 180º - 15-20 minutes*. ‡‡‡‡‡‡

‡‡‡‡‡‡GM OLLA model E

Oven menu - valve open - (Tª) 140º - 4 minutes 8.- Open and check
that the egg is not raw on top, the white will set but not the yolk, it is
up to each person's taste how he/she likes the egg.
9.- Serve on a plate with a sprinkling of paprika.
And ready!!! that rich!!!!
680.- POTATOES WITH EGG AND PEPPER in the GM
model
OVEN E
INGREDIENTS:
- potatoes
- diced serrano ham
- eggs
- Paprika
- oil
- 1/2 measuring cup of white wine
- tomato
- onion
- garlic
- chopped parsley
WAY TO PREPARE IT:
1 Peel and cut the potatoes into squares, set aside.
2 In the frying pan put a little oil in the fry menu.
3 Cut and add the onion and garlic finely and leave until they are
transparent.
4 Add the potatoes, salt, parsley and wine, leave for a few minutes
to evaporate the alcohol, mix and program:

GM OLLA model E
Stew menu - valve closed - (P) high - (Tª) 130º - 4 minutes

5 Depressurize, open and see that our potatoes are tender, 6.

Sprinkle with paprika and mix.
7 Add one egg per person on top of the potatoes, salt and program.
681.- LOIN WITH PEPPER in the GM OVEN model E
INGREDIENTS:
- onion
- red bell pepper
- loin or other tender meat, cut into strips.
- salt
- black pepper
- finely chopped garlic.
- oil
MODE OF PREPARATION:
1 In the frying pan, in the frying menu, add a little oil.
2 Sauté the onion, finely chopped garlic and red bell pepper cut into
strips.
3 Once poached, add the meat cut into strips, sauté, fry and fry.
4 Season to taste and serve.
Quick and effective dish for a day in a hurry.
682.- PASTA DE COLORES AL OREGANO in the OLLA GM
model E (Contribution of Almudena Ortíz Rodrigo)
INGREDIENTS:
- colored pasta (ribbons, shells, curls, etc.), and )
- bay leaf
- water
- oil
- vinegar
- salt
- fresh cheese type Búrgos
- black olives
- oregano
WAY TO PREPARE IT:
1 Put the pasta in the bowl and cover with water.
2 Put a bay leaf and a little salt.
3 Close and program

GM OLLA model E
Turbo menu - valve closed - 3 minutes

4 Depressurize, open and drain the pasta by running it under cold

water. Reserve.
5 Make a vinaigrette with oil, vinegar, salt and oregano to taste.
6 In the same bowl that we clean it with a paper towel so as not to
dirty a bowl put the reserved dough.
7 Add the dressing, olives and diced cheese.
And that's it!!! A great pasta dish, fast, healthy, simple and without
mess hahaha
683.- TROPICAL SALAD in the GM OLLA model E
INGREDIENTS:
- small can of pineapple
- surimi sticks
- hard-boiled egg
- mayonnaise
- 4 measuring cups of water
- the roasting rack
- salt
MODE OF PREPARATION:
1 Put the water and salt in the bowl of the OLLA GM, the grid and
on top of it.
fresh eggs. Closing and programming

GM POT
Steam menu - valve closed - (Tª) 130º - (P) Medium - 1 minute -
cook

2 Let it depressurize by itself and the hard-boiled eggs are ready.

Reserve
3 Chop the ingredients into pieces, the pineapple, the surimi sticks
and the hard-boiled egg.
4 Add 2-3 tablespoons of mayonnaise to taste and a little broth
from the can of pineapple.
5 Serve cold.
A delicious salad for these last days of heat.
684.- ROLLITOS DE SOBRASADA (Without pot)
INGREDIENTS:
- crustless sliced bread
- sobrasada
- mayonnaise
MODE OF PREPARATION:
1 Flatten the slices of sliced bread with a rolling pin.
2 Spread with sobrassada, roll up.
3 Place on a plate and cover the rolls with cling film, place in the
refrigerator for a few hours to keep it compact.
4 Remove and cut each roll into 3 pieces.
5 Garnish with mayonnaise
A tasty appetizer that we will prepare while the pot rests hahaha
685.- BREAD PIES WITH BREAD IN THE GM OVEN model E
INGREDIENTS:
- slices of sliced bread without crust
- egg
- bread crumbs
- oil
- salt
- pepper
For the filling:
- portioned cheeses
- slices of ham or turkey
- one tablespoon of light mayonnaise
- a few drops of tabasco (optional)
MODE OF PREPARATION :
1 Flatten the bread slices as much as possible with a rolling pin.
2 Prepare the stuffing by chopping the cheese and turkey and
adding the mayonnaise and tabasco (optional).
3 Put a little filling in the center of the bread and fold the edges
tightly with your fingers forming a triangle.
4 Dip in beaten egg (with salt and pepper to taste) and
breadcrumbs.
5 In the frying pan, in the frying menu, add a little oil.
6 And fry it on both sides.
And ready!!!! serve it with a salad and you have a quick and tasty
dinner without dirtying anything but the bucket GREAT!
686.- BRÓCOLI WITH CHEESE AND PEANUTS in the OLLA GM
model E
INGREDIENTS
- broccoli
- a piece of fresh cheese
- peeled peanuts
- oil
- salt.
- garlic
- vinegar
MODE OF PREPARATION:
1 Separate the broccoli florets and wash.
2 In the bucket we put 3 measures of the small glass that fits in the
pot of
water, a dash of oil and salt.
3 We put the rack, and in the steamer we put the broccoli.
4 Close and program

GM E pot
Steam function - Valve closed - (P) Medium - (Tª) 130º - 3 minutes

5 Depressurize, open and reserve.

6 Put the reserved broccoli in a bowl, add the diced cheese and
the peanuts.
7 Sprinkle with oil, vinegar, salt and chopped garlic to taste. Serve.
Another different way to eat vegetables and healthy fats, such as
those found in nuts and dried fruits
687.- MORCILLA TURRET in GM OLLA model E
INGREDIENTS:
- black pudding
- eggs
- sprockets
- Salt
- oil
WAY TO PREPARE IT:
1 Heat in the pan with a few drops of oil, in the frying menu.
2 . Remove the skin from the blood sausage and put it in the pan,
fry stirring.
3 Add the eggs, one per person, and curdle them with the blood
sausage, stir.
4 . Add a handful of pine nuts. Stir and season with salt.
Ready!!! a very simple and tasty starter that can be prepared in
just a few minutes. This scrambled eggs with a crusty bread is
deliciouso!!!!
688.- BEER ROASTED MEAT in the GM OLLA model E
INGREDIENTS:
- steak
- Garlic powder
- Salt
- pepper to taste
- 1 can of beer
MODE OF PREPARATION:
1 Season the steaks very well on both sides with salt, pepper and
garlic.
2 Place the steaks in a bowl.
3 Pour the beer until you cover the meat completely. Cover and
place in the refrigerator for two hours.
4 Remove the meat from the refrigerator and let it come to room
temperature.
5 Place the meat on the grill and program

GM OLLA model E
Oven menu - 5 minutes*.

OVEN HEAD (Tª) 175º - 5 minutes*. §§§§§§

§§§§§§GM OLLA model E

Oven menu - (Tª) 130º* - 15-20 minutes**.

OVEN HEAD (T°) 125º - 15-20 minutes

689.- ROASTED POTATO in the GM OVEN model E
INGREDIENTS:
- sweet potato
- salt
- oil
MODE OF PREPARATION:
1 It is very important to clean the sweet potato before making it, it
should be washed well under running water and even rubbed with a
brush that we have intended for it, so that there are no traces of dirt
or dirt.
2 Wrap them with albal paper and place them on top of the grid in
the pan. ******* †††††††

*******Sweet potatoes are best at low temperature and with more

time until they are tender. Sweet potatoes are sweeter when cooked
at low temperature. Set at (Tª) 140 -160º C if they are large.
†††††††There are no specific times because no two sweet potatoes
are the same, but it is no problem, during baking the sweet potato
will be protected by the aluminum foil and will not burn at the
temperatures we set and to check that it is cooked is as simple as
pricking the sweet potato with the blade of a knife or a toothpick, if it
goes in smoothly, it is ready.
Carefully open the albal paper, cut, add a little oil and salt to taste
and serve warm.
690.- CARROT BIZCOCHO in the GM OVEN model E
(Contribution of Conchi del Valle)
INGREDIENTS:
- 350gr flour
- 150gr sugar
- 1 glass of sunflower oil
- 6 large carrots
- 6 eggs
- 1 teaspoon cinnamon
- 9 gr yeast
MODE OF PREPARATION:
1 In a blender or thermomix mix all the ingredients except the
carrot that we will grate it in a separate bowl.
2 Once everything is mixed, add the carrot to the mixture and put
it in the bowl.
3 Close and program:

GM OLLA model E
Oven menu - valve open - (Tª) 120º - 60 minutes

4 When finished we put ‡‡‡‡‡‡‡

‡‡‡‡‡‡‡OVEN HEAD: (Tª) 200º - 6-8 minutes 5.- Put jam on top.

And enjoy it!

GM OLLA model E
Fry menu - valve open - 4 minutes 4.- Cancel and let the steam
escape. (Even if the valve is open, it gets very hot and will not let
you open the lid for safety reasons, until the temperature drops a
little).
5.- Open, add the minced meat and in the frying menu, cook the
meat and stir until it changes color and loosens.

GM OLLA model E
Stew menu - valve closed - (P) medium - (Tª) 130º - 8 minutes 8.-
Depressurize, open, stir, sprinkle with grated cheese and serve.
691.- DRIED BROAD BEANS COOKED in the GM OVEN model E

INGREDIENTS:
- dried beans
- Garlic cloves
- Bay leaves
- 1 Serrano ham bone
- Chili peppers
-Sal
-water

MODE OF PREPARATION:
1 Soak the beans the day before, change the water a couple of
times.
2 Make a cut in the center of the garlic cloves, without cutting them.
3 Pour the previously drained beans into the bowl.
4 Add the ham bone, garlic, bay leaf and chili peppers.
5 Cover 1 liter of water for half a kilo of beans with water, stir, close
and program

A very tasty pasta dish, can be made with any type of pasta
macaroni, ribbons, curly, shells........................
 692.- APPLE CAKE in the GM OVEN model E
(Contribution of Mari Carmen García Orihuela)

INGREDIENTS:
- 6 eggs
- 12 tablespoons flour
- 12 tablespoons oil
- 12 tablespoons sugar
- 2 sachets of yeast
- 2 k of apples
- 1 glass of aniseed (optional)
- peach jam

MODE OF PREPARATION:
1 Mix all the ingredients except the apple.
2 The apples are peeled and sliced.
3 Add to the dough and mix well. It gives us the sensation of having
little dough, but that's just the way this recipe is.
4 Grease the pan with a little butter. Pour in the dough, close and
program:

GM OLLA model E
Oven menu - valve open - (Tª) 120º - 60 minutes

Once finished:
INGREDIENTS:
- spaghetti (macaroni, macaroni, ribbons, curly, curly) )
- Minced meat
- onion
- red bell pepper
- carrot
- garlic
- oregano
 693.- ESPAGUETIS A LA BOLOÑESA in the OLLA GM model
-E Crushed or fried tomato
- Oil
- salt.
- pepper
- 2 ctas. sugar dessert
- grated cheese

WAY TO PREPARE IT:

1 Put a little oil in the frying pan in the frying menu.
2 Chop all the vegetables: garlic, onion, red bell pepper and carrot.
3 Put all the vegetables in the bowl with a little salt to taste, stir well
(you can also do it with the lid open), close and program:
6 Add the tomato, salt, pepper, a pinch of sugar and oregano to
taste, stir.
7 Add the cut spaghetti, stir, add water to cover and cancel the
frying menu. Close and program:
694.- GARBANZOS CON TERNERA en la OLLA GM model E

INGREDIENTS:
- veal for stewing, cut in pieces
- soaked chickpeas (you will have to soak the night before)
- laurel
- Salt
- Ground black pepper
- water
- carrots
- garlic
- 3 tablespoons of fried tomato
- 1/4 measuring cup of white wine
- oil

WAY TO PREPARE IT:

1 Peel the carrots and cut them into slices.
2 Crush the garlic cloves with a mortar and pestle.
3 Season the meat with salt and pepper.
4 Heat the oil in the frying pan in the frying menu. When hot, add
the crushed garlic cloves, bay leaves and half of the meat (do not
add it all at once)*. When the meat is browned, remove it to a plate
and add the rest to brown it. When all the meat is browned and
reserved, add the wine and scrape with a wooden spoon to
degrease** the bottom of the pan.
6 Let the wine reduce for a minute and then add the water
(REMEMBER that the water you put is the one that will evaporate
when cooking under pressure).
7 Put the carrots and the meat we had set aside.
8 Add the rest of the ingredients: chickpeas, fried tomato and
spices.
9 Closing and programming
GM OLLA model E
Stew menu - valve closed - (P) high - (Tª) 140º - 20 minutes

10 Depressurize, open, stir and see if everything is tender because

it also depends on the type of vegetable and the water in your area.
Finally, taste for salt and adjust to taste.

And ready ... to eat!!!!! Getting ready with dishes for the Autumn-
Winter that we have it in no time and already feel like spoon dishes
hehehehe

NOTES:

*Do not add all the meat at once to the pot. Doing so will lower the
temperature of the oil and the meat will begin to release water
instead of browning. If this happens, the meat starts to cook without
browning and we lose an important part of the flavor of the dish. It is
always best to brown the meat in batches.

**When degreasing what we do is to peel off and dissolve in a liquid

the remains that have stuck to the bottom of the pot. Much of the
flavor of the stew lies in these leftovers, so they should not be
wasted. However, be careful not to overcook while browning the
meat so that the bottom does not turn black. Brown (light or dark)
gives flavor, black gives bitterness.
695.- RICE WITH OIL in the GM OVEN model E

INGREDIENTS:
- rice.
- pitted green olives
- pitted black olives
- red bell pepper
- natural or crushed tomato
- onion
- garlic
- oil
- 1 teaspoon paprika
- water
- teaspoon of coloring.

MODE OF PREPARATION:
1 Heat the oil in the frying menu.
2 Cut the olives into three slices each. Reserve
3 Brown the garlic when the oil is hot.
4 Add the chopped onion and bell pepper and fry for a few minutes
until the onion is transparent.
5 Add the diced or crushed tomato. Sauté
6 Add the teaspoon of paprika, turn once without burning.
7 Add the water, remember if you are going to use a measuring cup
of rice, two cups of water, two cups of rice, four cups of water.
8 Add the coloring and the rice, close and program:

GM OLLA model E
Stew menu - valve closed - (Tª) 130º - (P) medium - 8 minutes

9 Depressurize manually, open and add the reserved olive slices,

stir.
10 Add salt, let stand for a few minutes and serve hot.
 696.- ROASTED COD IN SALMUERA in the GM OLLA mod E
INGREDIENTS:
- knuckles in brine (one per person)
- large onion
- carrot
- bay leaves
- Oil
- Pepper

MODE OF PREPARATION:
1 Peel the carrot and onion.
2 Put the knuckles, half onion, carrot and bay leaves in the pan.
Above all, do not add salt because this knuckle is already salty.
3 Cover with water.
4 Closing and programming

GM OLLA model E
Turbo menu - valve closed - (P) high - (Tª) 140º - 20 minutes - cook

5 Depressurize, open, strain the broth, it will serve as a consommé

or to make soup at another time.
6 Place the rack in the cleaned pan and place the knuckles on it.
7 Add a little oil and ground pepper on top. If you want to
accompany it with baked potatoes, onion, etc., you can place them
on the grid.
8 .- Program the pot with the pot head.

GM OLLA model E
Oven menu - (Tª) 130º - 15-20 minutes*.

OVEN HEAD (Tª) 175º - 15-20 minutes* *Approximate time

depending on the size of the knuckle, watch until you see that the
skin has acquired a nice golden color.
 696.- ROASTED COD IN SALMUERA in the GM OLLA mod E
Very easy to prepare. Recipe that we have started cooking it to finish
roasting it. It keeps all its flavor but we reduce a few hours in the
oven. Let's enjoy a delicious roast knuckle!
697.- ROLLITO DE BERENJENA ROLLEN RELLEN in the
GM OVEN
model E
INGREDIENTS:
- eggplants
- Cottage cheese (or cheese spread, burgos) )
- Oil
- Salt
- tomatoes
- Parsley
- Pepper

MODE OF PREPARATION:
1 Wash the eggplants, and with the help of a mandolin, cut them
into very thin slices. Approximately 1 cm thick.
2 Salt them, add a little olive oil.
3 Put a few drops of oil in the pan and let it heat up on the grill
menu.
4 Brown the eggplant slices until they are completely cooked.
5 Meanwhile in a bowl put the ricotta or cheese of your choice,
parsley, diced tomato, oil, salt and pepper, and mix well.
6 Put the mixture we have made at one end of each eggplant strip
and roll it up on itself.
7 We roll each of the eggplant strips, and so that none of the filling
escapes, we fix it with a toothpick.

You can't imagine how delicious eggplants are like this, sometimes we
have them in the fridge and we don't know what to do with them.
698.- SAN JACOBOS DE SALCHICHAS en el OLLA GM mod E

INGREDIENTS:
- sausages
- ham and pork
- sliced cheese
- egg
- bread crumbs

WAY TO PREPARE IT:

1 Put a little oil in the pan on the fry menu and let it heat up.
2 While we put a slice of ham on top of a slice of cheese and the
sausage on top, roll it up, press it so that it sticks together.
3 Dip in egg and bread crumbs.
4 Frying in the pan
5 .- We take out and ready!!!!

We already have a quick and easy dinner that the kids are sure to
love and those who are not so kids too hahaha you will repeat.
699.- RICE WITH VIEIRAS in the GM OLLA model E

INGREDIENTS:
- bomba rice
- scallops
- prawns
- peas
- red bell pepper
- oil
- fish broth

WAY TO PREPARE IT:

1 If you have frozen scallops, let them thaw.
2 Peel a few prawns and make a broth (fumet) with the heads and
skins. We reserve.
3 In the pan put a little oil, brown the red bell pepper and the
chopped prawns and the scallops cut in half, fry them a little.
4 Add the rice, the peas and the fumet. For each measuring cup of
rice we put two of fumet, if we want it brothy we put 2 and a half or 3
of fumet and it depends on if you want it more brothy or less.
5 Close and program:

GM OLLA model E
Stew menu - valve closed - (P) medium - (Tª) 130º - 8 minutes

6 Depressurize, let stand for a few minutes and serve.

You can plate the rice with the rings and the dish will be more
attractive as well as tasty.

INGREDIENTS:
700.- BLACK BEER CHICKEN in the GM OLLA model E
- Half a chicken, cut into pieces
- 1 stout
- Green bell pepper
- Red bell pepper
- Salt
- Flour
- Oil
-Onion
- Starlux
- Garlic
- Potatoes

MODE OF PREPARATION:
1 Salt and flour the chicken pieces.
2 Peel the potatoes, cut them into squares and fry them in oil with a
little salt. Remove and reserve
3 In the oil from frying the potatoes we brown the chicken pieces
with chopped garlic. Remove and reserve.
4 In the same oil fry the chopped onion and the green and red bell
pepper in large pieces.
5 When it is poached, add half a spoonful of flour. Sauté well and
add starlux. Fry it a little and add the beer bottle.
6 Let it cook for a while and add the reserved chicken and the
potatoes.
7 Check the salt and close the pot. We program:
GM OLLA model E
Stew menu - valve closed - (P) medium - (Tª) 120º - 8 minutes - cook

8 Depressurize, open and if you see that there is too much sauce
700.- BLACK BEER CHICKEN in the GM OLLA model E
for your taste, you can reduce it a little with the lid open in the frying
menu.

If you like beer chicken I recommend you to try it with dark beer. As
this type of beer contains more sugars, the result is stupendous!!!!.
701.- PELOTON POTATOES WITH GARLIC in the OLLA GM
E
INGREDIENTS:
- potatoes
- garlic cloves
- chopped parsley
- vinegar
- oil
- salt

WAY TO PREPARE IT:

1 Heat the oil in the frying pan, in the frying menu. We put more oil if
we are going to make them with the frying basket that goes with the
pot. They can be made with less oil without the basket by turning
them with a wooden or silicone fork that does not scratch the pan, as
you wish.
2 While the oil is heating, peel the potatoes, wash them well and cut
them into thin slices.
3 Put them in a bowl and salt them. Stir with the hands so that the
salt is well distributed.
4 When the oil is hot, put the potatoes to fry in the basket and put
them in the pan as if it were a fryer. Lower the oil temperature and let
them cook slowly. The point of the potato is that it should be done on
the inside but not browned too much.
5 When they are fried to your liking, remove them leaving the basket
on the edge of the pan to drain all the excess oil.
6 Once they are well drained, place them on a plate with absorbent
paper. Remove all the oil leaving only a little bit in the pan to fry the
garlic.
7 If we have fried them with little oil in the same oil we fry the garlic,
if we have done it with more oil in fryer mode, we remove the oil if we
use the same bowl or if we have another perfect bowl. And fry the
garlic.
8 Before the garlic begins to brown, add the potatoes, sprinkle with
chopped parsley and stir carefully so that they do not break.
9 Add a generous splash of vinegar and let it reduce for a few
minutes. Serve piping hot.

As an accompaniment or as a simple appetizer, garlic potatoes are

always delicious. Yummy!!!!
702.- GRILLED WHITE ASPARAGUS in the GM OILER
model E

INGREDIENTS:
- a jar or can of asparagus
- garlic cloves
- parsley
- oil

MODE OF PREPARATION:
1 First, drain the asparagus well of its broth and reserve them in a
dish. The asparagus should not be too thin.
2 Put the sliced garlic and parsley in a mortar and pestle and mash
well. Add a little oil and continue mashing. We move well.
3 We put the griddle menu to heat up with a little of the prepared
majado.
4 When it is hot, place the asparagus in a row and paint them
generously with a brush.
5 When we see them a little toasted they are ready, do not forget
that they are already cooked and take very little time.

Ready! a very easy and colorful recipe that will get us out of trouble
hehehe They are very good and is another way to take them apart
from the typical ones with mayonnaise.
703.- PALOMETTE FILLETS IN SAUCE in the OLLA GM E

INGREDIENTS:
- permit
- egg
- garlic cloves
- 1 tablespoon of milk
- bread crumbs
- green olives
- onion
- red bell pepper
- tomato
- white wine
- 1 teaspoon sugar
- salt
- olive oil
- flour for breading
- parsley

MODE OF PREPARATION:
1 Ask the fishmonger to remove the skin from the permit and take
out the fillets.
2 Once at home, check that there are no bones and clean the fish
well with kitchen paper. We chop it and mince it in the mincer
together with the olives.
3 Transfer the fish to a bowl, salt it and mix it with the egg, a
spoonful of milk, a finely chopped clove of garlic and the
breadcrumbs, about two spoonfuls.
4 Form balls with the dough obtained and flatten them a little bit so
that they take the shape of a Russian steak.
5 Lightly dredge them in flour.
6 In the pan put a little oil in the fry menu and fry them. We reserve.
7 We use the oil from frying the fillets to prepare the sauce.
8 Chop the onion finely and fry it together with the clean and
chopped bell pepper.
9 After a couple of minutes add a couple of chopped garlic and
continue frying the vegetables.
10 Add the peeled and grated tomato, sugar and salt. Close and
program:

GM OLLA model E
Stew menu - valve closed - (P) medium - (Tª) 120º - 5 minutes

11 Depressurize, open and add the reserved fillets of permit, and

sprinkle with a little wine.
12 Leave in the stew menu with the lid open for a few minutes until
the alcohol evaporates.
13 Sprinkle with freshly chopped parsley and serve hot.
 704.- SCRAMBLED EGGS WITH MUSHROOMS,
ASPARAGUS AND HAM GM E
INGREDIENTS:
- bunch of asparagus
- mushrooms
- Serrano ham in pieces
- eggs
- Oil
- Salt
- Ground black pepper
WAY TO PREPARE IT:
1 Clean the mushrooms and cut them into strips.
2 Put them in the pan with a little oil in the fry menu.
3 While the mushrooms begin to cook, cut the asparagus. The
tender part is when we take it by the ends and when we fold it and it
splits. The yolk part is what we will use to prepare the scrambled
eggs. The other part is harder and can be used to make a cream of
asparagus.
4 Add the asparagus to the pan and let them cook together with the
mushrooms. We can do it with the lid open and stir or close it.

GM OLLA model E
Fry menu - valve open - (Tª) 110º - 2-3 minutes

5 When it is poached to our liking, add the ham and let it cook for a
minute.
6 In a bowl, beat the eggs, one per person with a little salt (not too
much, as it contains ham).
7 Add the eggs to the bowl and stir.
8 Remove when the egg is almost ready to be completely set so
that it finishes cooking with the residual heat. This point is important
because if we overdo it, the egg will be overcooked and the
scrambled egg will be dry.
705.- GREEN BEAN SCRAMBLING in GM OLLA model E

INGREDIENTS:
- Green beans (fresh or frozen)
- sliced mushroom
- eggs
- garlic cloves
- salt
- olive oil
- Onion (optional, to taste)

MODE OF PREPARATION:
1 In the bucket we put 3 measures of the small glass that fits in the
pot of
water, a dash of oil and salt. We put the grid, and in the steamer,
put washed green beans and onion if you like.
2 Closing and programming

GM E pot
Steam function - Valve closed - (P) Medium - (Tª) 130º - 5 minutes

3 Depressurize and reserve, they come out cooked, steamed, with

all the nutrients and flavor.
4 Heat a little oil in the pan. When it is hot, add the garlic.
5 Add the reserved beans when the garlic is golden brown and
sauté carefully so that they do not burn.
6 Add the mushroom and continue stirring.
7 Add the eggs, one per person, stir to break them and let them set
until they are to our liking.
8 We serve hot
706.- CODORNICES AL AJILLO en la OLLA GM (Contribution of
Miriam Vieco Muñoz)

INGREDIENTS:
- 4 quails
- a head of garlic
- 1 measuring cup of white wine
- 1 measuring cup of broth
- salt
- pepper
- 2 bay leaves
- parsley
- 1 chili pepper (optional)

MODE OF PREPARATION:

1 Heat oil in frying menu

2 Add the unpeeled and shelled or halved garlic head.
3 Let the garlic brown a little and add the chili pepper. If we like it
spicy.
4 Add the quails cut into four pieces previously seasoned with salt
and pepper and brown a little.
5 Add the white wine, broth, bay leaf and parsley.
6 Close and program:

GM OLLA model E
Stew menu - valve closed - (P)high - 15 minutes

7 Let it depressurize on its own, and if it is brothy, let it boil a little, a

few minutes without the lid, remove some garlic with a little broth and
crush it, throw it into the pot and move it to bind the garlic with the
sauce and lock the broth.
707.- ZARANGOLLO in the OLLA GM model E (Contribution
from
Miriam Vieco Muñoz)

INGREDIENTS:
- Oil
- 500-600 gr potato without skin
- 1 heaping teaspoon of salt
- Ground black pepper
- 4-6 cloves of minced garlic (according to taste)
- 4 eggs
- Parsley

MODE OF PREPARATION:
1 Heat a little oil in the frying pan in the frying menu.
2 Cut the potato and zucchini into cubes, a little larger for the salad.
3 Add the potato, zucchini, salt and pepper to the pan, stir well.
4 Close and program:

GM OLLA model E
Stew menu - valve closed - (P) medium - (Tª) 140º - 3 minutes

5 Depressurize.
6 Add the chopped garlic and parsley, stir

GM OLLA model E
Stew menu - valve closed - (P) medium - (Tª) 140º - 3 minutes

7 Depressurize, open the cooker and in the grill menu, add the
eggs, seasoned with salt and pepper, and stir until they set.
708 Zucchini, Leek and Potato TORTILLA in the OLLA GM
Model E (Contribution of Miriam Vieco Muñoz)

INGREDIENTS:
- 1 leek
- Oil
- 350-400 gr medium-sized cracked potatoes
- 350 gr diced zucchini (with or without skin)
- 1 minced garlic
- Salt
- Pepper
- 6-7 eggs L

MODE OF PREPARATION:
1 Heat a dash of oil in the frying pan in the frying menu, chop the
leek finely and fry well in the frying menu.
2 Add the potatoes, diced zucchini, chopped garlic, 1 teaspoon salt
and pepper to taste, stir well.
3 Closing and programming

GM OLLA model E
Stew menu - valve closed - (P) medium - (Tª) 140º - 4 minutes

4 In the meantime, beat the eggs with salt

5 Depressurize the pot and mix well with the eggs.
6 Pour the preparation and curdle the omelet.

GM OLLA model E
Griddle menu - valve open - (Tª) 140º - 8-10 minutes

7 Set a few minutes

OVEN HEAD (Tª) 200 - 8 minutes

To brown it on top and have dinner
709.- FABES CON ALMEJAS in the OLLA GM model E
(Contribution of Conchi del Valle)

INGREDIENTS:
- 450 gr of fabes or beans
- 290 gr clams of rail
- 1 head of garlic
- Green bell pepper
- Onion
- Leek
- Sweet paprika
- salt
- 2 teaspoons salt

GREEN SAUCE
- 3 cloves garlic
- 20gr flour
- 75 ml of white wine
- 2 teaspoons oil
- Water
- Salt

MODE OF PREPARATION:
1 Soak the beans the day before.
2 Put the fabes, bell pepper, onion, leek and roasted garlic head in
the pan.
3 We cover with water that protrudes a finger more or less. Add the
paprika, salt and oil.
4 Close and program:

GM OLLA model E
Stew menu - valve closed - (P) medium - (Tª) 120º - 40 minutes
5 Depressurize and reserve
6 In another pan or if we don't have one in a frying pan, put a little
oil, brown the garlic, add the flour, stir well until the flour is toasted.
7 Add the water and stir until well dissolved.
8 Add the white wine and parsley and continue stirring until a sauce
is formed.
9 Add the clams and let them cook a little.
10 Once it is done, add it to the beans when they are done and
leave it 15 minutes more but without the lid and in the simmer menu.

Ready!!! A tasty spoon dish

710.- CHICKEN THIGHTS WITH PEAR in the GM OLLA mod E

INGREDIENTS:
- chicken thighs
- onion
- conference pears
- 1 measuring cup of white wine,
- thyme
- salt
- pepper
- oil

MODE OF PREPARATION:
1 Place the cleaned thighs in the bowl.
2 Season them with salt and pepper and add the onion around
them to taste.
3 Spray them with a little oil.
4 Closing and programming

GM OLLA model E
Oven menu - valve open - (Tª) 130º - 10 minutes

5 While we peel the pears in pieces.

6 Depressurize, open and add the pear pieces and a sprig of
thyme.
7 Water with the wine measuring cup and program together with the
head.

GM OLLA model E
Oven menu - (Tª) 130º - 15 minutes

OVEN HEAD (Tª) 175º - 15 minutes*.

*If you like them more golden brown, leave a few more minutes.
8 Once the time has elapsed, turn off and leave it inside for a while.
They are delicious!!!! It is also very light and fat-free. You have to try
it
711.- SALMON ALBONDIGAS ALBONDIGAS AL ENELDO in the
OLLA GM model E (Contribution of Miriam Vieco Muñoz)

INGREDIENTS:

- 500 gr. clean salmon

- 120 gr. onion
- 2 fat garlic cloves
- 20 gr. olive oil
- breadcrumbs
- dried dill
-pepper
-sal

*Dill sauce:
- 3 tbsp. tablespoon olive oil (20 gr.)
- 1 dessert spoon cornstarch
- water 1 and 1/2 cups
- 1 lemon juice
- 1 egg yolk

WAY TO PREPARE IT:

1 We make the meatballs: Once the salmon is clean and skinless
and boneless, chop the onion, garlic and parsley and the
breadcrumbs very finely.
2 Add the salmon in chunks, olive oil, dill (to taste), pepper and salt,
and with a food processor, grind everything. Place in the refrigerator
for half an hour covered with plastic wrap.
3 Form the meatballs and brown in the frying menu, preheating the
pan with a little oil. Reserve.
4 Without washing the pan, heat the oil in the pan, fry menu. Add
the cornstarch and stir with a whisk.
5 Add the water, mustard or juice, egg yolk, 2 pinches of salt, 2
pinches of dill and pepper, and stir with a whisk until well blended.
6 Dump the meatballs and cook.

GM OLLA model E
Griddle menu - valve closed - (Tª) 130º - 3 minutes

7 Serve sprinkled with a little dill.

712.- APPETITIVO DE GAMBAS Y BACON in the GM cooker
model E

INGREDIENTS:
- Bacon
- Large peeled frozen shrimp.
- salt
- oil

MODE OF PREPARATION:
1 Defrost the shrimp in the refrigerator, using a colander, so that the
liquid they release is not in contact with the shrimp.
2 Dry them well with kitchen paper and salt them a little.
3 Cut the bacon in two, wrap the shrimp and close with a toothpick.
Reserve.
4 Now we put in the pan on the griddle menu greased with a little
oil.
5 Once it is hot, put the shrimp with the bacon pricked on the
toothpick that we had reserved and we are doing it until the bacon is
golden brown on one side, turn, and wait a few minutes to be on the
other ....
6 You can put the lid on the pot but without closing it, leaving it
resting on the pan to make it cook faster, remove the lid and turn it
upside down.

And enjoy! ...what a smell!!! A great appetizer!!!! Very easy to make,

only two ingredients. They are delicious!!!!
713.- CHOCOLATE COULANT in the GM OLLA model E

INGREDIENTS:
- 120 gr of chocolate
- 50 gr flour
- 2 eggs
- 50 gr sugar
- 60 gr butter
- butter and cocoa (or flour) for the molds

WAY TO PREPARE IT:

1 Melt the butter together with the chopped chocolate in the
microwave.
2 Whisk the eggs vigorously with the sugar until they whiten and
increase in size. While whisking, add the sifted flour.
3 Add the chocolate together with the melted butter, mix very well.
4 Put butter and cocoa on the sides of the flan molds, turn over and
remove the excess cocoa and pour the preparation halfway or a little
more, but not to the top or it will overflow when it rises.
5 Place the grid in the pan and place the molds on top of it, and
program

GM OLLA model E
Oven menu - 7-8 minutes

OVEN HEAD (Tª) 175º - 7-8 minutes 10. They go up immediately.

Remove the molds and serve warm so that the chocolate inside is
soft. Serve immediately
714.- PASTEL OF HAKE AND SHRIMPS in the OLLA GM model E
(Contribution of Miriam Vieco Muñoz)

INGREDIENTS:

- 400-450 gr. hake fillets, skinless and boneless

- 200 gr. peeled shrimps (I use frozen)
- 2 cloves garlic
- 1/4 onion
- 1 fried Italian green bell pepper
- 1/2 medium red bell pepper
- oil
- chopped parsley
- 300 gr. small cracked potatoes
- 1/2 measuring cup water
- 1 heaping teaspoon salt
- ground white and black pepper
- 200 gr. cooking cream
- 1 egg
- nutmeg
- 1 package of small empanadilla wafers

MODE OF PREPARATION:

1 Defrost the fish and shrimp beforehand, drain very well.

2 Chop the garlic, onion, red and green bell pepper and poach in the
grill menu with a drizzle of oil.
3 Add parsley, small potatoes, water, salt, pepper, fish pieces and
shrimps, stir, close and program:

GM OLLA model E
Stew menu - valve closed - (Tª) 130º - (P) medium - 5 minutes* *The
potatoes should be soft, if not, add one more minute.
4 While the potatoes are cooking, mix the cream with the egg, salt,
pepper and nutmeg. Dump the potatoes, mash some of them with a
fork to thicken them and mix well.
5 Line the greased pan with pie wafers, leaving no open spaces.
Pour the preparation, cover a little with the overhanging wafers in the
form of a flower.

GM OLLA model E
Oven menu - valve open - (Tª) 160º - 30 minutes

6 After 10-15 minutes, place the baking head at (Tª) 225º to give
color.
Allow to cool for a few minutes and unmold.
Can be taken hot or at room temperature
715.- FALSE POTATOES in the GM OLLA model E (Contribution
of Miriam Vieco Muñoz)

INGREDIENTS:
- about 500 gr. Zucchini (with or without skin)
-sal
- 1 clove fat garlic
-parsley
- 60 gr. grated Parmesan
- 50 gr. bread crumbs
- 50 gr. flour
- 1 teaspoon garlic powder
-pepper
- pinch of ginger powder
- 2 beaten eggs

MODE OF PREPARATION:
1 Cut the zucchini into not too thin sticks, salt and set aside.
2 Finely chop the garlic and parsley with a mincer. Add the
Parmesan and breadcrumbs, and mix well. Reserve on a plate.
3 Mix the flour, 1/2 teaspoon salt, garlic powder, pepper and ginger.
Reserve on another plate.
4 Heat abundant oil. Dip the zucchini sticks in the mixture of flour,
beaten egg and finally, the Parmesan mixture, so that it sticks well to
the vegetables. Fry in hot oil in fry menu until golden brown and a
crust is created, about two minutes.
5 Place on paper towels to remove excess fat.
Serve warm or at room temperature as a garnish or appetizer.

716.- SQUID STRIPS IN SAUCE in the GM OLLA model E

INGREDIENTS:
- squid strips (squid, squid)
- egg
- flour for breading
- onion
- red bell pepper
- 1/2 measuring cup of white wine
- fried tomato
- 1/2 measuring cup of water
-Sal
-Pepper
-Oil

MODE OF PREPARATION:
1 Beat the eggs and place two plates, one for the egg and one for
the flour.
2 Dip the squid strips in flour, egg and then in flour again. and we
shook them a little.
3 In the pan with a little oil in frying menu we fry them until they are
golden brown to our liking.
4 Remove the strips and place them on some absorbent paper
while preparing the sauce.
5 Peel and chop the onion very finely, and do the same with the red
bell pepper.
6 In the same oil used to fry the squid strips, brown the onion,
adding the bell pepper a little later.
7 Season with salt and pepper and add the white wine. Leave for a
few minutes until the alcohol evaporates.
8 Add the fried tomato and water.
9 Put the squid strips we had reserved and cover.

GM OLLA model E
Stew menu - valve closed - (P) medium - (Tª) 140º - 5 minutes -
cook

10 Depressurize, open and serve the squid with the sauce while
still warm.
As you can see it is a very simple recipe and it is also very good!!!!
All you have to do is to prepare it.
717.- MUSSELS WITH PEPPERS in the GM OVEN model E

INGREDIENTS:
- mussels
- green bell pepper
- oil
- 1 tablespoon Provencal herbs
- 1/2 onion
- Salt

WAY TO PREPARE IT:

1 Wash the mussels well, place the grid in the bottom of the pan,
put the mussels and cover with water. Instead of steaming them, we
will steam them with a little more water to obtain a broth that we will
reserve.
2 Close and program:

GM OLLA model E
Stew menu - valve closed - (P) medium - (Tª) 120º - 3 minutes

3 Depressurize, open and strain the broth, remove the mussels

from the shells and set aside.
4 Chop the onion into very small pieces. Remove the seeds from
the peppers and cut them into thin strips.
5 Heat a little oil in the pan and brown the onion with a pinch of salt.
6 When the onion is poached add the peppers. Season with
Provencal herbs and stir well.
7 When the bell pepper is done, cover with the mussel broth, add
salt, close and program:
GM OLLA model E
Stew menu - valve closed - (P) medium - (Tª) 140º - 3 minutes

8 Depressurize, open and add the mussels, let all the flavors mix
well, stirring very well.
9 Serve and bring to the table warm.

This is a light, healthy and tasty dish

718.- CHURROS DE QUESO in the OLLA GM model E

INGREDIENTS:
- 1 egg
- 50 gr of bread crumbs
- 50 gr grated cheese powder
- Assorted spices (oregano, dill, pepper... to taste)
- oil

MODE OF PREPARATION:
1 In a dish beat the egg.
2 Put the breadcrumbs, cheese and the spices we have chosen and
let it soak a little with the egg.
3 Mix everything well until you get a compact ball but not too hard. If
it is too liquid, add more breadcrumbs and continue kneading.
4 With the help of a pastry bag with a star nozzle, we make
elongated sticks on a baking paper, or we give them the shape we
like, balls, croquettes, etc.
5 Put the churros in the refrigerator for a few minutes to harden.
6 Heat the oil in the frying pan in the frying menu.
7 When it is at the ideal temperature, fry the churros in small
quantities until they are golden brown.
8 Take them out and let them drain on a piece of paper.
9 We can serve them as a side dish instead of the classic French
fries or with our favorite sauce (mayonnaise, ketchup, pink sauce,
etc.)...............................................)
They are crispy on the outside and spongy on the inside, ideal to
serve as an appetizer. With very few ingredients you can prepare a
different starter that will surely surprise your guests. You have to try
them!
719.- OCTOPUS SAUSAGE OCTOPUS IN SAUCE in the GM
OVEN mod E

INGREDIENTS:
- sausages as large as possible
- garlic
- cayenne pepper
- oil
-Sal
- tomato sauce
-parsley

WAY TO PREPARE IT:

1 Start by cutting the sausages in half, and then make several cuts
lengthwise without going all the way through to make the "tentacles".
2 Heat water and a little salt in the bowl in the turbo menu with the
lid removed.
3 When it starts to boil, add the octopus to open. One minute or less
will suffice. Drain and set aside.
4 In the pan put a tablespoon of oil in the fry menu.
5 Peel and chop the garlic cloves. We put them in the hot pan and
brown them with the cayenne pepper.
6 When they are golden brown add the octopus and sauté them
carefully so that they do not break.
7 Add the tomato sauce and let them cook for a few minutes.
Sprinkle with a little chopped parsley.

And ready, they can be served with white rice (recipe nº 9).

This recipe is fun and kids are sure to love it. !!!! this way of looking
at sausages
720.- SABROSO CHICKEN in the OLLA GM model E
(Contribution of Mª Carmen García Orihuela)

INGREDIENTS:
- chopped chicken
- 1 brick of white wine of 250 ml
- a good splash of oil
- parsley
- laurel
- thyme
- 1/2 teaspoon black peppercorns
- 1 cube of avecrem
- salt
- saffron threads

WAY TO PREPARE IT:

1 Put all the ingredients in the blender, except the chicken, and
blend.
2 Put the chicken in a bowl and add the mixture from the blender,
leaving it to marinate for about 1 hour.
3 When we are going to do it, we add the potato cut into large
pieces with a little salt. Keep in mind that you already have the
avecrem. Remove.
4 Closing and programming:

GM OLLA model E
Turbo menu - valve closed - (Tª) 130º - (P) High - 9 minutes

5 Depressurize, open and ready.

A very juicy and tasty chicken, to be enjoyed!!!!

721.- APERITIVO DE MERLUZA CON MERMELADA en la OLLA
GM model E

INGREDIENTS:
- hake (or any other boneless fish)
- tomato jam (or whatever you have on hand). better if they have a
little bit of acid: strawberries, blackberries... etc)
- flour
- oil
- slices of bread
- Salt
- pepper

MODE OF PREPARATION:
1 Lightly toast the sliced bread on the grill menu and set aside.
2 In the same pan, heat a little oil in the fry menu.
3 Meanwhile, cut the fish into regular pieces about the size of a slice
of bread and season with salt and pepper.
4 Dredge the fish in flour, remove the excess flour and fry in
batches. Place on paper towels to remove excess oil.
5 Place the pieces of hake on the slices of bread that we had
toasted and set aside.
6 Add half a teaspoon of marmalade (remember that it is only a
touch, it should not predominate over the flavor of the hake).

Place on a nice plate AND ready!!!!

You can also try combining different fish with different jams and with
different breads. A great appetizer for those leftover fish fillets in the
refrigerator.
722.- EGGPLANT CAKE WITH SOBRASADA WITH BASE
OF BREAD in the GM OLLA model E

INGREDIENTS:
- 1 loaf of bread from the day before cut into slices (Mercadona) - 2
eggs
- 200 ml cream
- 100 g of sobrasada
- 70 g grated cheese
- 1 Eggplant
- 1 onion
- salt
- pepper

MODE OF PREPARATION:
1 Wash the eggplants, remove the ends and cut into cubes. We
leave them in a bowl with cold water and salt for 20 minutes, so that
they release the bitterness and absorb less oil when frying.
2 Drain them well, dry them with kitchen paper and fry them in a
little oil in the fry menu until they are golden brown.
3 Remove and drain on a plate with absorbent paper.
4 In the same oil fry the onion cut into julienne strips.
5 In another pan we butter the base and walls of the pan. We put
baking paper so that it can be easily removed later. Or if you have
the ceramic bowl, it is not necessary.
6 Line first the walls and then the bottom with the thin slices of
bread, pressing well so that the bread sticks.
7 Beat the eggs with the cream, add the grated cheese and season
to taste. Add the eggplant and onion.
8 Fill on top of the bread that is in the pan and spread the
sobrasada on top.

GM OLLA model E
Oven menu - valve open - (Tª) 160º - 10 minutes

FURNACE HEAD
(Tª) 200º - 8-10 minutes*.
--------------------------------------------------
* Depends on how golden you like it.

Serve hot, and enjoy!!!!

723.- CHEESE BIZCOCHO in the GM OVEN model E

INGREDIENTS:
- 3 eggs
- 2 tablespoons of flour (50 gr)
- 2 tablespoons of cornstarch (40 gr)
- 150 gr sugar
- 300 gr of cream cheese spread
- 1 sachet of baking powder

WAY TO PREPARE IT:

1 In the bowl of a blender, cecomix, thermomix, etc. add the eggs
and sugar. We beat it until it is well whipped and its volume
increases.
2 Add the cheese and beat again.
3 Using a sieve, sift the flours together with the yeast and finish
mixing.
4 Grease the pan, if you do it in the daikin pan put baking paper on
the bottom. Close and program:

GM OLLA model E
Oven menu - valve open - (Tª) 120º - 40 minutes

Once the time has elapsed, we put

OVEN HEAD (Tª) 175º - 8-10 minutes*. §§§§§§§

§§§§§§§It depends on how golden brown you like it.

Decorate the top with your favorite powdered sugar, chocolate, jam
or marmalade.

And that's it!!! a delicious, juicy, delicious and spongy sponge cake
GM OLLA model E
Oven menu - valve open - (Tª) 140º - 25 minutes 4.-When finished
724.- ROSCON DE REYES in the OLLA GM model E
(Contribution of Carmen Millan)

INGREDIENTS:
- 150gr butter
- 150gr milk
- 200gr sugar
- 1lemon peel
- 1 orange peel
- 40gr compressed yeast
- 2eggs
- half teaspoon of salt
- 2 tablespoons of orange blossom water or aniseed water
- 700gr d flour
- candied fruits

WAY TO PREPARE IT:

1 Beat well all the ingredients (the orange and lemon peel is peeled
finely and without white parts so that it does not become bitter),
except the flour, the yeast and the orange blossom water.
2 Then add the yeast and the orange blossom water and the flour,
beat everything very well. Let rise for a while until doubled in volume.
3 Brush the pan with oil or butter, place the dough in a round, put a
ring in the middle of the pan and program:
OVEN HEAD: (Tª) 175º - 8-10 minutes* * Depending on how golden
brown we like it, be careful because it browns immediately.
7 Remove the pan from the pot and allow to cool slightly.
8 Carefully remove it from the bowl with a dessert plate or a lid and
place it on another nice plate with a paper doily.

leave about 5-10 minutes of maintenance.

5.- Check with a knife that it comes out clean.
6.- Paint with egg and put the candied fruits, sugar and put the head.
Ready!!! a delicious Roscón de Reyes, already thinking about
Christmas.
725.- RED LEAKS in the GM OLLA model E

INGREDIENTS:
- kidney beans
- onion
- garlic
- potato
- water
- oil
- salt
- chorizo, bacon, bacon, bacon, bacon, bacon, bacon, bacon,
bacon, bacon, bacon, bacon, bacon, bacon, bacon (to taste)
- paprika for the refrito (optional )

MODE OF PREPARATION:
1 Let each person make the beans as he/she is accustomed to
make them. Soak the beans the night before.
2 Put everything raw in the bowl.
3 Cover the beans with water, close and program:

GM OLLA model E
Turbo menu - valve closed - 12 minutes

4 Depressurize, open and if you normally make a refill put it on.

These beans are very quick to make and come out great!
726.- HARD EGGS IN GREEN SAUCE in the GM OLLA model E

INGREDIENTS:
- eggs
- oil
- diced serrano ham
- flour
- poultry stock or water and one poultry stock cube
- 1 teaspoon salt (if we put the poultry stock cube, we do not add
salt)
- garlic
- parsley
- saffron or coloring

MODE OF PREPARATION:
1 Cook the eggs according to recipe nº 13.
2 Remove and cool them with plenty of cold water, peel and cut into
quarters, set aside.
3 In the pan put the oil in the fry menu and fry the finely chopped
garlic and parsley.
4 Add the ham, when it is almost done add a spoonful of flour and
sauté, so that it is not raw.
5 Add the poultry broth, a little because it is to prepare a sauce, salt
and saffron and let it cook on low heat menu with the lid open until
the sauce is thick to our liking.
6 Put the cut eggs in a dish and sprinkle with the sauce, decorate
with chopped parsley and serve.

A very simple recipe, quick and with basic ingredients to make at any
time.
727.- CHEESE MEAT AND PIQUILLO PEPPERS PIE PIE PIE PIE
in the GM OLLA model E

INGREDIENTS:
- 1 sheet of shortcrust pastry
- piquillo peppers
- 150 ml. of liquid cream
- 400 gr. of minced chicken and turkey meat (pork and beef, pork
only).....)
- grated cheese
- salt
- oregano
- butter to grease the pan

MODE OF PREPARATION:
1 In a dish mix the meat with the grated cheese (leave a little for the
top part later when it is time to gratin), salt, a teaspoon of oregano
and the liquid cream.
2 Roll out the shortcrust pastry with a rolling pin and place it in the
greased buttered pan to be used, leaving the remaining dough uncut.
If you use the daikin pan put baking paper to prevent sticking.
3 Cover the bottom with piquillo peppers, covering all the holes.
4 Cover the peppers with the meat mixture and finish with the grated
cheese.
5 Fold the edges of the shortcrust pastry inwards and program:

GM OLLA model E
Oven menu - valve open - (Tª) 160º - 25 minutes.

OVEN HEAD (Tª) 200º - 8-10 minutes* * Depending on how browned

you like it.
6 Once you take it out of the bowl, let it rest for about ten minutes
before cutting it.

What a look!!!!! How rich!!!! Bon appetit!!!

728.- MUSSELS IN VIERIA SAUCE in the GM OLLA model E

INGREDIENTS:
- mussels
- onion
- oil
- homemade fried tomato
- vinegar to taste

WAY TO PREPARE IT:

1. - We clean the mussels well and steam them recipe no.
35 steamed mussels. We reserve.
2 Meanwhile we chop the onion finely.
3 Add the oil to the pan and fry the onion in the fry menu until it is
transparent.
4 Add the tomato and vinegar, sauté until the sauce reduces a little
to our taste.
5 Add the mussel bodies and continue cooking for a few minutes to
integrate the flavors.
6 We serve

They can also be eaten warm or cold, they are delicious!!!!

729.- LIGHT TURKEY BREAST STEW WITH CARROTS in the
GM OVEN model E

INGREDIENTS:
- turkey breasts or tenderloins
- carrots
- garlic
- onion
- 1/2 measuring cup of white wine
- 1/2 cup of water
- Provençal herbs to taste (oregano, thyme, rosemary...)
- 1 teaspoon cornstarch
- salt
- oil
MODE OF PREPARATION:
1 In the frying pan in the fry menu with a little oil, sauté the finely
chopped garlic clove.
2 Cut the turkey breasts into large pieces, salt the pieces and add
them to the oil to fry them lightly.
3 Add the sliced carrots, the onions that can be left whole or not,
herbs to taste and the white wine.
4 We give a few turns to everything and leave a few minutes for the
alcohol to evaporate.
5 Cancel the menu, add the water and close the pot.

GM OLLA model E
Stew menu - valve closed - (Tª) 140º - (P) medium) -15 minutes

6 Depressurize, open
7 Dissolve a teaspoon of cornstarch in a little cold water and add it
to the stew and stir.
8 We return to the stew menu and when we see that the sauce has
fattened a little bit we cancel it and that's it.
 730.- EARBERRY SANDWICH in the GM OVEN model E

INGREDIENTS:

- eggplant
- cheese
- bread crumbs
- egg
- salt
- oil
- ham or turkey
- serrano ham

WAY TO PREPARE IT:

1 Cut the eggplant into strips lengthwise and leave them on one side
and on the other, so that when it is time to seal them they are the
same.
2 Salt them to taste and let them sweat for a few minutes with the
salt.
3 Stuff only one side with ham or turkey.
4 Stuffing with the Serrano ham and cheese (put a little so that it
does not come out on the sides).
5 Close the parts, taking equal parts so that they are of the same
size.
6 We pass through bread crumbs
7 And per egg
8 In the pan put a little oil in the fry menu and fry it at low
temperature (Tª) 110º on one side, on the other side do not unmold it
because the cheese can make it slip, so treat it with care.
9 Remove and put them to drain on paper to remove the oil.
731.- EGGS WITH PINE NUTS AND CHEESE in the GM OVEN
mod E
Ready!!!! enjoy

INGREDIENTS:
- eggs
- 1 or 2 tablespoons pine nuts
- garlic
- 250 ml of liquid cream
- 1 tablespoon mustard
- 2 or 3 slices of cheese
- oil
- salt

MODE OF PREPARATION:
1 Cook the eggs according to recipe nº 13 and set aside.
2 In the pan with a little oil sauté the garlic and when they get color
add the pine nuts. Turn them a few times, take them out of the pan
and crush them in a mortar.
3 In the same pan in the stew menu, heat the cream and add the
cheese in small pieces, the mustard and season with salt and ground
black pepper, stir well until the cheese is melted.
4 Cut the eggs into four pieces each and place them on the plates
with the cheese sauce on top and sprinkle with the pine nuts that we
had in the mortar.

Recipe to vary a little the typical eggs with bechamel sauce, do you
want to try it?
732.- RAPE TAILS WITH PIQUILLO PEPPERS in the GM OLLA
model E (Contribution of Almudena García Sobrido )

INGREDIENTS:
- 6 monkfish tails
- 1 tablespoon of oil
- salt
- pepper
- garlic powder
- piquillo peppers

WAY TO PREPARE IT:

1 Put the oil in the pan.
2 Add the monkfish tails, seasoned with salt and pepper and
garlic.
3 Add the piquillo peppers (with some broth).
4 Close and program:

GM OLAB model E
Steam menu - valve closed - (Tª) 130º - 3 minutes

5 Depressurize and serve.

Ready, they are delicious

733.- ROASTING CHESTNUTS in the GM OLLA
model E
INGREDIENTS:
- chestnuts
- salt (optional)

WAY TO PREPARE THEM:

1 We have to make a cut in the chestnuts because when heated
they release a lot of steam and if they do not have that cut they
would explode, so do not leave any uncut. There are special tongs to
cut the chestnuts in a faster and safer way to open them.
2 If you don't have those pliers, use a knife, preferably a serrated
knife to have better control in the cut, making the cut across the
width, from side to side of the chestnut on one of its sides.
3 Put the chestnuts in the pan with baking paper, do not pile them
up so that they are well done and program them.

GM OLLA model E
Oven menu - (Tª) 160º - 15 minutes

OVEN HEAD (Tª) 200º - 15 minutes

4 Remove the chestnuts from the pan and add a little coarse salt on
top (this is optional).
5 Let the chestnuts cool a little, just enough to be able to peel them
without burning.

And ready to eat, very tasty chestnuts, warm and above all very easy
to prepare, they are delicious!!!!

INGREDIENTS:
- 1 kg. sugar
- 600 ml. Water
734.- CHESTNUTS IN ALMIBAR in the OLLA GM model
E
- 1 kg. of chestnuts
- A glass of rum
- Vanilla sticks or cinnamon sticks

MODE OF PREPARATION:
1 Put the chestnuts in the bowl with water and salt, the water should
cover them completely. We close and program

GM OLLA model E
Turbo menu - valve closed - (P) high - (Tª) - 4 min.

2 Depressurize, open and peel them.

3 To peel them more easily, it is better to take them out of the water
little by little, so that they do not get cold, since then they peel worse.
4 Drain the chestnuts once peeled and let them dry on a clean cloth.
5 In the pan from which we have removed the cooking water, put
the water and sugar with a piece of a vanilla pod or a little cinnamon
stick to prepare the syrup.
6 We put the stew menu and when it starts to boil we let it cook with
the lid open for 7 minutes. Let it cool and add the rum. We stir.
7 Put the chestnuts in previously sterilized jars and cover them with
the syrup.
8 Cover the jars and cook them for 20 to 30 minutes in a bain-marie
over a wire rack.
9 Remove the jars and turn them upside down and leave them until
the next day or until they are absolutely cold.
 735.- BANANA FLAN AND MAGDALEN FLOUR in the OLLA
GM E
INGREDIENTS:
- bananas
- 2 sachets of Potax flan mix
- 1 liter of milk
- 1 package of muffins, soletillas, sobaos, fartons...........
- 8 tablespoons of sugar (or less, to taste)
- liquid caramel

MODE OF PREPARATION:
1 Cover a mold with the caramel, making sure that it also covers the
sides.
2 On top of the caramel, place the sliced banana.
3 In the pan put the milk in the stew menu, except for one glass that
we reserve to melt the custard mix envelopes.
4 Add the sugar and the mixture, stirring constantly with a whisk,
until it thickens.
5 Cover the bananas with 2 cups of flan and place the muffins cut
into rounds on top.
6 Cover again with another 2 cups of flan and alternate until the
mold is covered.
7 Let cool and store in the refrigerator for a couple of hours before
unmolding.
8 When we are going to unmold it once it has been in the
refrigerator, some pieces of banana may stick to the flan, nothing
happens, we take them off and put them on the flan.

And ready a delicious banana flan, a sweet that can be prepared in a

moment.
You can add soletillas, cookies, cookies, fartons, etc. Or any
sponge cake that we have become hard and so we recycle them
hehehehe
736.- EASY FRUIT JAMS in the GM OVEN model E

INGREDIENTS:
- 2 oranges or 2 pieces of fruit of your choice (pineapple, peach,
apricot, cherries, lemons, even the rind of watermelon can be
candied).
- 400 grams of sugar
- 200 cc of water

WAY TO PREPARE IT:

1 Wash the selected fruit well and cut it into thin slices. Not too much
to prevent them from being destroyed during cooking.
2 Put the water, sugar and orange slices in the bowl,
3 Close and program:

GM OLLA model E
Simmer menu - valve open - (Tª) 90º - 60 minutes

This menu is cooked without pressure and at very low heat, that is
why the valve is open.
4 Once cooked, open and place the fruit on a rack or strainer to dry
and drain the syrup.
The procedure is very simple

TIPS:
Once dried, you can store them in a cool, dry place separated with
baking paper between slices for as long as you wish. It is ideal for
decorating desserts or cakes.
You can keep some in their own syrup in the refrigerator. The
remaining syrup can be used for flavoring or flavoring a cake,
cupcakes, cakes, muffins...
737.- AVOCADO RELLENO (Without pot)

INGREDIENTS:
- Avocado
- boiled egg
- one can tuna
- 2-3 prawns
- mayonnaise

WAY TO PREPARE IT:

1 Cut the avocado in half and remove all the flesh and place it in a
bowl.
2 Cut the meat into pieces.
3 Put the cooked prawns, peeled and cut into pieces, chop the
hard-boiled egg (recipe nº 13 Hard-boiled eggs cooked in the GM
cooker model E), the drained tuna and a few spoonfuls of
mayonnaise to taste.
4 Mix and stuff the avocados.

Ready to eat! a simple and quick appetizer or tapa with very tasty
ingredients. And so we let the pot rest hehehehehe
738.- LOIN OF PORK LOIN WITH CHEESE in the OLLA GM E

INGREDIENTS:
- pork tenderloin fillets
- slices of soft cheese or cheese of your choice
- sobrasada
- fried tomato
- half a lemon
- 1 tablespoon of oil
- salt
- oregano

MODE OF PREPARATION:
1 Put the fillets in a bowl with the olive oil and half a squeezed
lemon. Cover with plastic wrap and marinate for 15 minutes.
2 Prepare the fillets with a little salt to taste and cover them with a
spoonful of fried tomato each.
3 Cut the soft cheese into not too thin slices and place half a slice
on top of each fillet.
4 Cut the sobrasada into thin slices and spread on top of the
cheese. Do not overuse the sobrassada, half a slice is more than
enough.
5 Put the prepared fillets in the pan, if you have the daikin it is better
to put baking paper on the bottom.
GM OLLA model E
Oven menu - (Tª) 140º - 10 minutes********

OVEN HEAD (Tª) 175º - 10 minutes*.

******** minutes approximately depending on the thickness of the

fillets.

6.- Once the dish is ready, sprinkle with a little oregano.

Simple recipe, quick and delicious!!!!

739.- SAN FERMIN'S EGGS in the GM model E OVEN

INGREDIENTS:
- eggs
- mayonnaise
- stuffed olives
- 1 piquillo bell pepper
- can of tuna in oil

MODE OF PREPARATION:
1 Cook the eggs according to recipe no. 13.
2 Once cooked, remove and peel under running water and set
aside.
3 Cut the ends, which will be used to make the txapelas, and the
egg in half widthwise, so they will stand upright without problems.
4 Remove the yolks and put them in a bowl, mash them with a fork
and mix them with the drained tuna without oil and the mayonnaise.
5 Fill the eggs.
6 Pierce an olive with a toothpick and finish with the small piece of
egg.
7 Cut the bell pepper into thin strips that will be used to make the
scarf.
740.- INTEGRAL BREAD WITH PIPES, NUTS, RAISINS AND
HESAM SEEDS in the GM OVEN (Contribution of Carmen Millán)

INGREDIENTS:
- 200 gr of whole wheat flour
- 200gr of normal flour
- nuts
- raisins
- pipes
- sesame seeds
- oil
- salt
- normal glass of warm water
- 1 block of compressed yeast

WAY TO PREPARE IT:

1 Put the flour in a round bowl and mix it.
2 Make a hole in the middle and put a drizzle of oil, a pinch of salt
and a normal glass of warm water with the pressed yeast block and
pour it into the hole.
3 Mix everything with a fork and then with your hands.
4 If more flour is needed, add it little by little until it does not stick to
your hands.
5 Sprinkle a little flour on the worktop so that it does not stick to the
marble and knead well.
6 Sprinkle the bowl with a little flour and put the dough in the bowl
and cover it with a clean cloth to let it rise.
7 Heat the pan a little in the oven menu for a few minutes or so, and
turn off.
8 Place the rack inside the pan and on top of the rack the bowl
inside the hot pan. We cover with the lid of the pot, not closing simply
put the lid without fitting.
9 After half an hour or an hour the dough is already risen.
10 Sprinkle flour on the worktop and knead to remove the air from
the dough.
11 Flatten the dough with your hands and give it a round pizza
shape and add the ingredients: nuts, raisins, seeds and sesame
seeds...... flatten, roll and knead.
12 We make the shape of a loaf and put it in the pan on the rack
and program:

GM OLLA model E
Oven menu - valve open - 45 minutes

13 At the end we put:

OVEN HEAD: (Tª) 175º - 10 minutes*. ††††††††

††††††††INGREDIENTS:
- fresh whipped cheese
- piquillo peppers
- oil
- ajo

WAY TO PREPARE IT:

1.- Blend the fresh cheese with the piquillo peppers, a dash of oil and
a little bit of finely chopped garlic to taste.

And now we have a rich spreadable cream

741.- CHEESE CREAM APPETITIVES (without pot) (Contribution
of Piedad Gallego Ortega and Laury de Marcos)

INGREDIENTS:
- fresh whipped cheese
- onion envelope soup
- nachos

WAY TO PREPARE IT:

1 Mix the freshly beaten cheese with a few spoonfuls of the onion
soup packet to taste and stir well.
2 Serve with nachos

And good!!!!

742.- EMPERADOR WITH CHEESE SAUCE AND PIQUILLO

PEPPERS in the GM OLLA model E

INGREDIENTS:
- Emperor fillets
- piquillo peppers
- 1 tub of cheese spread
- garlic
- salt
- Sugar
- Oil
- wild asparagus

WAY TO PREPARE IT:

1 Put the cheese spread in the mixer bowl.
2 In the frying pan put a little oil in the fry menu and heat.
3 Brown the finely chopped garlic without burning.
4 Once they are ready, add them together with the cheese to the
mixer bowl.
5 In the same oil where we have browned the garlic we put the
piquillo peppers with a teaspoon of sugar and turn the peppers on
both sides.
6 Remove and add to the bowl of the blender where we have the
cheese and garlic and blend it all together.
7 Put a few drops of oil in another pan and grill the emperor fillets
and grilled wild asparagus on the grill menu.
8 Serve with a few spoonfuls of the crushed sauce and place the
emperor with the grilled asparagus on top.

Serve warm and enjoy!!!! of a simple, quick and tasty dish

743.- BROASTED DORADA WITH POTATOES in the OLLA GM model

E (Contribution of Almudena Garcia Sobrido)

INGREDIENTS:
- golden
- potatoes
- onion
- oil
- 1/2 measuring cup of white wine
- lemon (optional)
- bread crumbs
WAY TO PREPARE IT:
1 Wash the fish well.
2 To the sea bream we give two diagonal cuts and salt.
3 Cut the potatoes into thin slices and the onion into julienne
strips.
4 Put baking paper on the base of the pan and place the potatoes
and onion on top.
5 On top we put the fish. Drizzle a little oil on top.
6 We introduce some lemon slices in the cuts (optional) and
sprinkle with breadcrumbs.
7 Add half a measuring cup of white wine, close and program
GM OLLA model E
Oven menu - (Tª) 130º - 25 minutes

FURNACE HEAD
(Tª) 130º - 25 minutes*.

Until we are to our liking of doradito

744.- LENTEJAS BALLS in the GM OLLA model E

INGREDIENTS:

- lentils
- 1 egg
- bread crumbs
- grated Parmesan cheese
- sesame seeds or sesame seeds
- oil
- salt

WAY TO PREPARE IT:

1 Drain the leftover lentils well and remove the vegetables, leaving
the lentils alone. Lentils recipe nº 658.- LENTEJAS CON CHORIZO
Y TRUCO PARA NIÑ@S in the GM OLLA model E
2 Crush the lentils with a fork.
3 We put grated cheese to taste, egg and breadcrumbs enough to
obtain a dough manageable and a little hard.
4 . Form the croquettes or balls
5 Dredge in egg, bread crumbs and sesame seeds.
6 In the frying pan put a little oil in the fry menu. We wait for it to
warm up.
7 And fry them in the hot oil to brown them.
8 Serve with a bed of lettuce and cherry tomatoes.

And ready some delicious croquettes with legumes using leftovers

GREAT!!!!
- 45.- REBOUND HAKE in the GM OVEN model E

INGREDIENTS:
- fresh hake loins or pieces of frozen loins
- Milk
- Dill
- Oil
- egg
- flour
- Salt
- mayonnaise

WAY TO PREPARE IT:

1 Cut the loin into smaller pieces to taste.
2 Leave the hake covered in milk in a bowl in the refrigerator the
night before.
3 Using a strainer, drain the hake fillets to remove the remaining
milk.
4 Put flour in a plastic bag to flour the pieces of hake and not to
make a mess.
5 Season the fillets with a little salt and place them in the flour bag.
6 Beat the eggs.
7 Take the fillets out of the bag and shake them well to remove
excess flour.
8 Pass them through egg.
9 In the frying pan put a little oil in the fry menu.
10 Once the oil is hot, introduce the fillets and brown them on both
sides, lower the temperature to 120º so that the batter does not toast
too much and the inside remains raw.
11 Once fried, take them out and place them on absorbent paper
towels to remove excess oil.
12 Top with a little mayonnaise and dill.
746.- DONUTS in the GM OLLA model E

INGREDIENTS:
- 450 gr. strong flour
- 25 gr. fresh baker's yeast
- 50 gr. butter at temp. environment
- 1 egg
- 1 teaspoon salt
- 75 gr. water
- 120 gr. milk
- 50 gr. powdered sugar
- vanilla essence

WAY TO PREPARE IT:

1 It is important to have all the ingredients at room temperature
before using them.
2 Put in the blender, cecomix, thermomix, etc., in the mixing bowl
all the ingredients in this order: Flour (sifted), water, milk, yeast,
salt, powdered sugar, butter, egg and vanilla.
3 With a little flour in your hands, form a ball.
4 We make some cuts in the dough and put it in a lightly floured
bowl that fits in the bowl.
5 We put the pot 1 minutes in the oven menu to heat it and cancel it.
6 We put the bowl with the dough to rise warm until it doubles the
volume, in half an hour an hour we have it if it is more time nothing
happens.
7 Take out the dough and stretch the dough, it should not need
more flour, but if you see that it is too sticky, put a little bit, not too
much because otherwise they are not fluffy.
8 You can cut them with two plating rings of different sizes, one
larger and one smaller for the hole in the middle.
9 Place them on baking paper, cover them and let them rise.
10 In the pan put enough oil in the fry menu, you can use sunflower
oil which is softer for sweets.
11 When the oil is very hot put the donuts in the frying basket and
introduce them into the pan and fry them for a few seconds until
golden brown, it has to be a quick frying.
12 Remove with the basket and let the basket drain for a moment in
the bowl to release the excess oil. And we fry in batches.
13 We put them on kitchen paper and glaze them with powdered
sugar on top.

And ready some delicious donuts!!!!! And if you want to put the
chocolate glaze on them, I can't even tell you how they are!
747.- SALMON STUFFED MUSHROOMS in the GM OLLA model
E

INGREDIENTS:
- large mushrooms
- salmon
- philadelphia cheese
- oil
- salt
- oregano
- cheese slices
WAY TO PREPARE IT:
1 Clean and wash the mushrooms well, removing the stem.
2 Empty the inside of the mushroom with a teaspoon.
3 In the frying pan in the fry menu put a little oil and fry the
mushrooms with the salmon, salt to taste and fry.
4 Once sautéed, put it in a bowl and let it cool a little.
5 Once cold, add a few spoonfuls of cheese spread and mix well.
6 Fill the mushrooms and put a piece of sliced cheese on top.
7 In the pan put the grid and place the mushrooms, programming:

GM OLLA model E
Oven menu - (Tª) 140º - 7 minutes

OVEN HEAD (Tª) 175º - 7 minutes

And now we have another dish, cheap, delicious, and juicy, the
Philadelphia cheese goes very well with salmon, enjoy it!
748.- PINEAPPLE VOLCANO in the OLLA GM
model E
INGREDIENTS:
- natural pineapple or a jar of pineapple in its juice.
- lemon
- a few ounces of chocolate desserts.
- strawberry or red fruit jam.
- Vanilla ice cream
WAY TO PREPARE IT:
1 Cut the lemon in slices and put it to confit as in recipe nº 736.-
EASY FRUIT CONFITADA.
2 When it is done, let it drain well and chop it finely with a knife and
add it to the vanilla ice cream.
3 Cut the pineapple into thin slices if it is natural. If it is packaged
pineapple we will only have to remove it from the container and drain
it a little.
4 In the pan, heat with a teaspoon of oil in the grill menu.
5 When hot, sear the pineapple on both sides.
6 Put the jam in the microwave for a few minutes with a pinch of
water, until it dissolves into a smooth cream.
7 In another bowl put the chocolate in the microwave until it
dissolves, at low temperature and a few seconds, open and stir, so
that it does not burn, if you see that it does not dissolve, put it
another few seconds and so on until it dissolves.
MODE OF PRESENTATION:
1 In a large plate, place the pineapple slices on top of each other in
the shape of a volcano, about 3-4 slices.
2 Fill the center with the lemon flavored ice cream.
3 And decorate it with the strawberry jam and a pinch of liquid
chocolate.
749.- TUNA MARINATED in the GM Model E
FROGGER
INGREDIENTS:
- tuna steaks
- Sweet paprika
- Vinegar 1/2 measuring cup
- Oregano
- 1/2 measuring cup of water
- garlic
- Salt
- oil
MODE OF PREPARATION:
1 In a bowl put half a glass of vinegar, a good splash of oil and a
teaspoon of sweet paprika, a pinch of salt and the sliced garlic.
2 Put the tuna steaks in the mixture and leave them for at least half
an hour, although it can be longer.
3 Put a little oil in the pan and when it is hot add the drained fillets,
brown them for a couple of minutes and serve hot.
We can serve it with french fries, salad, mashed potatoes, white rice,
etc....................
And now we have a tasty dish, simple and without dirtying or
splashing anything, a marvel.
750.- CHICKEN WITH PISTACHOS in the GM OLLA
model E
INGREDIENTS:
- chopped chicken
- 1 slice of stale bread
- 1/2 measuring cup of water or broth
- 1/2 measuring cup of cognac or white wine
- saffron
- garlic
- parsley
- oil
- flour
- salt
- pepper
- handful of pistachios
- hard boiled eggs (one per person)
- onion
MODE OF PREPARATION:
1 Season the chicken with salt and pepper and dredge it in flour.
2 Cook some eggs according to recipe nº 13.
3 In the frying pan, in the frying menu, add a little oil and brown
the floured chicken. Remove and set aside.
4 Fry the bread slice in the same oil and remove it.
5 Make a paste in the mortar with the bread, garlic and parsley.
6 . - Poach the onion for a few minutes, add the brandy, bring to a
boil and let the alcohol evaporate.
7 Add the reserved chicken, pistachios, saffron, broth and the
majada we had made with the bread.
8 Add the chopped eggs and program:

GM OLLA model E
Stew menu - valve closed - (P) medium - (Tª)120º - 15 minutes

9 Depressurize, open, and remove.

And ready a delicious chicken with a delicious pistachio sauce.
751.- ALMOND BIZCOCHO (without sugar or flour) in the GM
OLLA model E

INGREDIENTS:
- 250 gr sweet potato
- 200 gr ground almonds
- 4 eggs
- 1 ripe banana
- 50 ml of oil
- 1 tablespoon Royal baking powder
WAY TO PREPARE IT:
1 Peel the sweet potato and cut it into pieces.
2 We put them in the bucket covered with water to cook in:

GM OLLA model E
Stew menu - valve closed - (P) medium - (Tª) 120º - 15 minutes

3 Depressurize, open and drain and set aside.

4 In another clean bowl or dry the one in which you have cooked
the sweet potato, put the ground almonds and toast them on the grill
menu at low temperature, stirring all the time so that they do not
over toast.
5 When it is ready, put it in a bowl with a spoonful of yeast and mix.
6 Put the 4 eggs, the ripe banana and the cooked, drained and
reserved sweet potato in the mixer bowl and beat everything very
well.
7 Incorporate this mixture made with the mixer to the bowl with the
almonds and the yeast and stir until it forms a well dissolved dough
without lumps.
8 Grease the ceramic pan with a little butter or oil, if you have the
daikin pan it is advisable to put baking paper on the bottom and pour
the dough.
9 Closing and programming:

GM OLLA model E
Oven menu - valve open - (Tª) 120º - 40 minutes

10At the end of the time we put

FURNACE HEAD
(Tª) 175º - 8-10 minutes*.
‡‡‡‡‡‡‡‡
------------------------------------------------------------------------------

‡‡‡‡‡‡‡‡GM OLLA model E

Oven menu - (Tª) 110º - 15 minutes
752.- COSTILLAS WITH ORANGE in the OLLA GM model E
INGREDIENTS:
- pork ribs
- the juice of a large orange
- half the amount of brandy juice
- oil
MODE OF PREPARATION:
1 In the frying pan with a little oil, brown the ribs, seasoned to taste,
turning them over so that they brown on both sides.
2 When they are completely browned, remove and set aside.
3 Very IMPORTANT, in the pan where it does not stick or in the
daikin with baking paper put the orange juice and brandy, always
double the amount of juice than brandy.
4 Place the ribs and program with the lid open§§§§§§§§:

§§§§§§§§Note that the liquid is sticky and if we give it too much

temperature we burn it.
This recipe is advisable to make it with the lid open, i.e. supported
but not closed, if you close it, it would be with the valve open and
less minutes at the same temperature and very careful because the
liquid is sticky.
5.- We turn them from time to time, until practically all the liquid has
been consumed. They will be a little mushy.
But they are delicious!!!!! Do you dare?
753.- ENTRECOT A LA PIMIENTA in OLLA GM model E
INGREDIENTS:
- 1 veal entrecote per person
- 1 tablespoon peppercorns
- 1 tablespoon butter
- 1 dash of brandy
- 200 ml of liquid cream
MODE OF PREPARATION:
1 In the pan melt the butter in the fry menu and add the pepper. We
fry it for a few moments.
2 Add the brandy and leave it for a couple of minutes to evaporate
the alcohol and reduce it a little.
3 Add the cream, stir once and lower the temperature to 110º.
Leave it for a few minutes until it thickens a little and season with
salt.
4 In grill menu with a few drops of oil we make the grilled meat. It is
important to turn it only once and add salt halfway through frying or
after it is done.
5 Serve on plates and cover with the sauce.
Pepper steak is a classic, and with this simple and rich sauce it
makes a spectacular dish! Pepper can be black, green or varied as
you like more
754.- ORANGE SOUP in the GM OLLA model E

INGREDIENTS:
- pumpkin
- celery
- carrots
- oil
- salt

MODE OF PREPARATION:
1 Peel and cut the carrots and cut into pieces.
2 Peel the pumpkin and cut into cubes.
3 Remove the celery strands and cut finely.
4 Put everything in the bowl, add water to cover, not too much
water, remember that the liquid that we put is what is going to come
out and even more than what the ingredients release because they
are cooked in their own juice, so do not overdo it with the liquid. Add
salt and a dash of oil.
5 Cover the pot, and program:

GM OLLA model E
Stew menu - valve closed - (P) medium) - (Tª) 140º - 5 minutes

6 Depressurize, open the pot, add salt and blend with the mixer, if
we want more like a cream we put less liquid and to taste.

And ready!!! a delicious soup with orange ingredients, do you like

this color?
755.- POTATOES A LO POBRE in the OLLA GM
model E
INGREDIENTS:
- potatoes
- garlic
- fresh parsley
- salt
- onion
- 3/4 measuring cup white wine
- flour
- egg
- oil
- laurel
- dye
- water

MODE OF PREPARATION:
1 Cut the potatoes into thick slices.
2 Dredge in flour and shake to remove excess flour.
3 Dip in beaten egg and fry in the fry menu with very hot oil, just to
brown the batter. Remove and reserve.
4 In the mortar, we make a paste with garlic, parsley and salt.
Reserve.
5 . - In the oil from frying the potatoes, fry the onion and finely
chopped garlic.
6 Once poached, add a teaspoon of flour and fry.
7 Add the white wine, the garlic and parsley majada and the
coloring, leave for a few minutes to evaporate the alcohol.
8 Pour the potatoes into the bowl. Cover with water, bay leaf and
season with salt, program:

GM OLLA model E
756.- VASITOS DE GRANADA en la OLLA GM model E

Stew menu - (Tª) 110º - (P) medium - 8 minutes* * the minutes will
depend on the type of potato, if when you open the potato you see
that it is not cooked, add a couple of minutes more.
9 Let stand for a few minutes, the potatoes absorb the sauce.
10 Plate and serve

Very simple, easy and economical recipe

INGREDIENTS:
Grenade layer:
- 1/2 lemon (juice)
- 430 gr pomegranates already in clean grain
- 290 sugar
(two thirds of the fruit in sugar, if you make more)

Chocolate coating:
- 200gr chocolate desserts
- 150 of cream desserts

Yogurt layer:
- 2 natural yogurts
- 4 tablespoons sugar
- 4 tablespoons. cream desserts

WAY TO PREPARE IT:

Pomegranate layer
1 To prepare the pomegranate, put all the ingredients in a bowl and
let them macerate for several hours or overnight.
2 The next day we put the maceration in the pan to boil in the stew
menu, stirring until the texture is gelatinous. We will pass it through a
chinois to eliminate the hard part of the pomegranate. 4.- Let it cool
and set aside.

Chocolate coating
1 Put the chocolate in a bowl that fits in the bowl and on top of the
rack placing water up to half of the bowl, put enough water so that
the bowl touches the boiling water without reaching the top of the
bowl and does not enter the chocolate.
2 When the chocolate is melted, add the cream and when it is well
mixed, remove it so that it comes to room temperature.
756.- VASITOS DE GRANADA en la OLLA GM model E

Yogurt layer
1.- Mix well all the ingredients, yogurt, sugar and cream and beat it
with the mixer.

When everything has cooled, place in glasses. The first layer we put
the pomegranate, then the yogurt cream and on top the chocolate
and on top we put pomegranate grains.

And that's it! a rich dessert, nice and rich that when you take a
spoonful, the three flavors and the crunchy pomegranate mix
together. Delicious!

This dessert can be made with any other fruit you like.
757.- POTATOES A LA IMPORTANCIA in GM OLLA model E

INGREDIENTS:
- potatoes
- garlic
- fresh parsley
- salt
- onion
- 3/4 measuring cup white wine
- flour
- egg
- oil
- laurel
- dye
- water

MODE OF PREPARATION:
1 Cut the potatoes into thick slices.
2 Dredge in flour and shake to remove excess flour.
3 Dip in beaten egg and fry in the fry menu with very hot oil, just to
brown the batter. Remove and reserve.
4 In a mortar and pestle, make a paste with garlic, parsley and salt.
Reserve.
5 . - In the oil from frying the potatoes, fry the onion and finely
chopped garlic.
6 Once poached, add a teaspoon of flour and fry.
7 Add the white wine, the garlic and parsley majada and the
coloring, leave for a few minutes to evaporate the alcohol.
8 Pour the potatoes into the bowl. Cover with water, bay leaf and
season with salt, program:

GM OLLA model E
Stew menu - (Tª) 110º - (P) medium - 8 minutes* * the minutes will
depend on the type of potato, if when you open the potato you see
that it is not cooked, add a couple of minutes more.
9 Let stand for a few minutes, the potatoes absorb the sauce.
10 Plate and serve

Very simple, easy and economical recipe

758.- VEAL WITH PEPPER in the GM OLLA model E

INGREDIENTS:
- thin fillets or veal escalopes
- green peppers
- cornstarch for breading
- 2 tablespoons soy sauce
- 1 teaspoon cornstarch
- 1/2 meat stock cube
- oil
- 1/2 measuring cup of water
MODE OF PREPARATION:
1 Cut the veal fillets into strips.
2 Wash and cut the peppers into thin strips.
3 Put a little oil in the frying pan in the frying menu.
4 When the oil is hot, sauté the peppers for a few minutes in the oil,
do not lower the temperature to the frying menu, leave the default
setting because they should be al dente. Remove from the pan and
set aside.
5 Salt and coat the meat strips in the cornstarch, tapping them to
remove all the excess flour because they should only have a thin
film.
6 In the same pan where we have fried the green bell pepper strips,
sauté the meat in the fry menu.
7 Once all the veal strips are fried, set aside.
8 In the same oil used to fry the fillets, add the soy sauce, the half a
meat stock cube dissolved in half a measuring cup of hot water, and
finally add the teaspoon of cornstarch to thicken it a little.
9 Add the meat and peppers and fry everything together for a few
minutes to get the flavor.
*IMPORTANT: if we are not going to eat it right away we will leave
the three things separately (bell pepper, veal strips and the sauce)
and at the last moment we heat the sauce again and add the meat
and the peppers, because if we leave it all together from the
beginning and then we have to reheat it, it will be a bit pasty and it
does not have to be like that.
It's delicious!!!!
759.- PEPPERS STUFFED WITH TORTILLA in the GM OVEN
model E
INGREDIENTS:
- green bell pepper
- tortilla
- oil

WAY TO PREPARE IT:

1 The potato omelette can be made in the recipe nº 378.- TORTILLA
DE PATATA MEJORADA in the GM OVEN model E.
2 Clean the outside of the peppers and push the tail part inwards to
remove the seeds.
3 If you have leftover potato omelette, cut some strips and introduce
them carefully into the bell pepper without breaking it.
4 Another option is to make a smaller omelet and fill the peppers
with the egg and potato mixture, making sure it is a little thicker, that
is to say with less egg because if it is liquid it is very difficult to hold it
inside the bell pepper.
5 Once stuffed, we spread flour on the part where we have filled it,
so we seal it a little and prevent it from coming out when we put it to
fry.
6 In the frying pan put oil in the fry menu and fry them.
7 If you want them lighter without oil you can put the grid in the pan
and put them on top, program:

GM OLLA model E
Oven menu - (Tª) 130º - 10 minutes

OVEN HEAD (Tª) 175º - 10 minutes

Always like!!!! The omelette with peppers is very tasty, but the
peppers with omelette are.....

760.- SIRLOIN WITH POMEGRANATE AND APPLE SAUCE

CARAMELIZED in the GM OVEN model E

INGREDIENTS:
- pork tenderloin
- salt
- pepper
- 1 orange
- 1 pomegranate
- onion
- oil
- 1 tablespoon of flour
- 1 Golden apple
- 2 tablespoons sugar

MODE OF PREPARATION:
Pomegranate sauce:
1 Squeeze the juice of the orange and pomegranate. Mix the two
juices and set aside.
2 In the frying pan in the frying menu, fry the onion cut very small
with a little oil.
3 When it begins to brown, add the tablespoon of flour. Let the flour
brown a little and add the reserved juice.
4 We let it reduce a little.
5 Add the pomegranate seeds and leave it for a couple of minutes
more.

Caramelized Apple:
1 Peel the apple and cut it into segments not too thick.
2 Mix the apple and the two tablespoons of sugar in a bowl.
3 In the pan we pass them on the grill menu until golden brown
without burning.
Sirloin steak:
1 Season the sirloin with salt and pepper.
2 Fry it in the pan in the fry menu with a little oil, to taste of each
one, undercooked, overcooked.
3 Cut the sirloin into not very thick medallions.
4 Serve with the apple and pomegranate sauce.
A different and healthy way to have a delicious sirloin steak, do you
like it?
761.- PIQUILLO PEPPERS WITH BONITO AND CARAMELIZED
ONIONS in GM OVEN model E
INGREDIENTS:
- piquillo peppers
- onion
- bonito tacos
- oil
MODE OF PREPARATION:
1 Caramelize onion according to recipe nº 99.- CARAMELIZED
ONION in the GM OVEN model
2 Put the whole piquillo peppers in the pan on the grill menu and
pass them a little on both sides to enhance their flavor.
3 Assemble the skewer, placing a good slice of white tuna on top of
the bell pepper, and cover with a little caramelized onion.
And it's ready! so easy, and so tasty
762.- POTATOES WITH MAJADO AND PIMENTON in the GM
OLLA model E
INGREDIENTS:
- potatoes
- sweet paprika
- vinegar
- bread
- garlic
- Oil
- Salt
MODE OF PREPARATION:
1 We make a paste with the broken garlic, two teaspoons of sweet
paprika, a piece of soaked and drained bread and the vinegar to our
taste. We reserve.
2 Fry the potatoes in slices in fry menu with a little oil.
3 When they are browned to our liking, remove them from the pan.
4 We put them on absorbent paper to drain a little oil put salt to
taste.
5 Serve and mix with the reserved majado.
6 Stir everything together and serve immediately.
And how tasty are these simple and quick to make potatoes.
763.- BLACK PUDDING SCRAMBLED EGGS WITH PEPPERS
FROM THE
PIQUILLO in GM OLLA model E
INGREDIENTS:
- black pudding
- egg
- piquillo peppers
- garlic
- oil
- parsley
WAY TO PREPARE IT:
1 Cut the piquillo peppers into strips.
2 Remove the skin from the blood sausage and slice it.
3 In the frying pan put a little oil in the fry menu.
4 Once hot, add the garlic cut into slices and brown.
5 When the garlic is golden brown, add the piquillo bell pepper strips
and fry for a few minutes, stirring.
6 Add the blood sausage and fry.
7 Once everything is fried to our liking we add the eggs, one per
person and stir to form the scrambled eggs.
8 Serve and sprinkle chopped parsley on top. Or serve it on a slice
of bread.
Ready an easy, fast and good dish!!!
765.- PIG'S LEGS WITH PIG'S LEGS in the GM OVEN
764.- ARTICHOKE WITH SQUID in the OLLA GM mod E
INGREDIENTS:
- artichokes
- squid
- garlic
- sweet paprika
- oil
- black pepper
- salt
- 1 measuring cup of water
WAY TO PREPARE IT:
1 Cut the garlic in half with the peel.
2 Clean the artichokes, removing the outer leaves. Peel the stem. If
we do not want them to oxidize, put them in a bowl with water and
lemon. If only a few artichokes are being cleaned, there is no need to
clean them, they will not oxidize.
3 Cut off the tip of the artichokes and cut into four pieces.
4 In the pan put a little oil in the fry menu and add the garlic and
brown.
5 Add the squid cut into strips and fry, once fried, remove and set
aside.
6 In the oil from frying the squid, add the artichokes, cut and
cleaned, and sauté.
7 Add a teaspoon of sweet paprika and stir.
8 Add the measuring cup of water, the reserved squid strips and salt
to taste and program:

GM OLLA model E
Stew menu - valve closed - (Tª) 130º - (P) medium - 8 minutes

9 Depressurize, open and plate.

10 Once the dish has been served, add a little black pepper on top,
optional.
A tasty vegetable dish with squid
model E
INGREDIENTS:
- beans
- pig's trotters cut in half
- 1/4 measure of cognac measuring cup
- chorizo
- a head of garlic
- onion
- laurel
- red bell pepper
- a teaspoon of sweet paprika
- salt
- oil
- 1 meat stock cube
- fried tomato
WAY TO PREPARE IT:
1 The night before, soak the legumes in cold water with a teaspoon
of salt.
2 Ask the butcher to cut the trotters in half.
3 Clean the trotters well and rub them with lemon juice and put
them in a bowl with water and lemon juice to clean them well.
4 Once cleaned, remove them from the bowl, rinse them and put
them in the bowl, cover them with water, a bay leaf and 1/4 of
cognac. Close and program:

GM OLLA model E
Turbo menu - valve closed - (P) high - (Tª) 140º - 40 min.

5 Depressurize, remove the hands.

6 Remove the broth from cooking the trotters or put the trotters and
a little of the jelly from the cooking broth in another clean bowl.
7 We put the vegetables and cover with water and a little broth from
cooking the trotters, always remember that the water you put is the
one that will come out and even a little more than what the
ingredients release.
765.- PIG'S LEGS WITH PIG'S LEGS in the GM OVEN
8 Add the head of garlic, onion, bay leaf, chorizo sausage, meat
cube and a dash of fried tomato and a teaspoon of sweet paprika.
9 Close the cooker and program:

GM OLLA modelE
Stew menu - valve closed - (Tª) 130º - (P) medium - 10 minutes

10 Depressurize, stir, remove and serve.

A tasty spoon dish that is already in the mood.
766.- TOMATO QUICHE WITH Zucchini in the GM OVEN
model E

INGREDIENTS:
- 1 puff pastry sheet
- tomatoes
- zucchini
- goat cheese
- 250 ml of cooking cream
- 1 egg
- Oil
- Salt
- Pepper
- Provencal herbs

MODE OF PREPARATION:
1 Cut the tomatoes and zucchini into very thin slices.
2 In the pan put a drizzle of oil on the grill menu and roast them little
by little until they are golden brown.
3 Put baking paper in the pan and place the puff pastry in the pan,
trimming it a little and lining the bottom, flattening it a little against the
walls and pinching the dough well.
4 Mix the cream, egg, salt and pepper in a bowl. When everything is
well mixed, add the goat cheese and stir everything very well so that
all the ingredients are well incorporated.
5 Pour the mixture over the dough.
6 Add a little more goat cheese, and decorate the quiche with the
roasted tomato and zucchini, and sprinkle with Provencal herbs.

7 Close and program:

GM OLLA model E
Oven menu - valve open - (Tª) 160º - 15 minutes.

Once the time has elapsed, we put

OVEN HEAD (Tª) 200º - 8 minutes* *until we see that the top is done
to our liking.
Serve warm and enjoy the quiche!!!
767.- CHESTNUTS WITH MILK in the GM OLLA model E
INGREDIENTS:
- ½ k of chestnuts
- ¾ liter of milk.
- 50 g sugar.
- Cinnamon stick.
- A dash of aniseed.
- Powdered cinnamon.
MODE OF PREPARATION:
1 Remove the first skin from the chestnuts.
2 Put in the pan with water in the turbo menu so that it boils faster.
3 When it starts to boil, blanch the chestnuts for a minute or so.
4 Cancel and when warm remove the second skin and set aside.
5 Put the milk, cinnamon stick, chestnuts and sugar in a clean
bowl. Close and program:

GM OLLA model E
Stew menu - valve closed - (P) medium - (Tª) 130º - 6 minutes

6 Depressurize, open and add the dash of aniseed. Return for

another 6 minutes.
7 Allow to cool and place in the refrigerator.
8 Serve in glasses and sprinkle with cinnamon.
A very rich dessert!!!!
768.- RISOTTO WITH CHEESE in the GM OLLA model
E
INGREDIENTS:
- 1 measuring cup rice
- 2 measuring cups of chicken broth
- butter
- bacon strips
- 250 gr. cooking cream
- onion
- garlic
- salt
- black pepper
- nutmeg
- grated cheese to taste
MODE OF PREPARATION:
1 - In the frying pan, in the fry menu, add a tablespoon of butter until
it melts.
2 Add the onion, chopped garlic and bacon and poach.
3 Add the rice, cream, chicken stock, salt, pepper and nutmeg, stir
well, close and program:

GM OLLA model E
Stew menu - valve closed - (P) medium - (Tª) 140º - 8 minutes

4 Leave 2 or 3 minutes without depressurizing.

5 Remove the remaining steam, add the grated cheese, stir well,
rest for a few minutes and serve hot.
A delicious rice!!!! fast and easy
769.- GARBANZOS CON SETAS Y JAMON en la OLLA GM
model E
INGREDIENTS:
- chickpeas
- seasonal mushrooms
- serrano ham in cubes
- 1/4 measuring cup of white wine.
- tomato
- onion.
- garlic
- bay leaf.
- broth.
- thyme
- parsley.
- Salt
- pepper.
- oil
WAY TO PREPARE IT:
1 In the pan we put to cook the chickpeas that we have put to soak
the night before, with a bay leaf, in

GM OLLA model E
Turbo menu - valve closed - (P) high - (Tª) 130º - 4-5 minutes*. *********

********* the minutes depend on the water in the area and the
type of legume.
2.- Depressurize, open and see that they are soft, set aside and
reserve.
3.- In the clean pan or another pan, fry the chopped garlic and onion
in the fry menu with a little oil.
When they are fried add the tomato, without skin or seeds and
chopped or grated as you like, when it is almost fried add the
chopped mushrooms and diced ham, continue frying for a few
minutes.
5.- Add the chickpeas and white wine to the sauce and when the
alcohol has evaporated, add the broth (the broth that you add is the
one that will come out and even a little more than the ingredients,
always remember this), a pinch of salt, pepper, a pinch of thyme and
parsley, close and program:
GM OLLA model E
Stew menu - valve closed - (P) medium - (Tª) 120º - 6 minutes
-----------------------------------------------------------------------------------
6 Depressurize, open and serve.
How to take advantage !!!!
770.- LOIN IN SALT in the GM OLLA model E
INGREDIENTS:
- a loin
- paprika
- oil
- thyme
- rosemary
- oregano
- dill
- black pepper
- coarse salt (or special baking salt)
- normal salt
WAY TO PREPARE IT:
1 Marinate the tenderloin the night before, or at least a couple of
hours with the oil, rosemary, thyme, paprika, black pepper, dill and
oregano.
2 In the bowl we put parchment paper, a layer of salt, if we put
coarse salt we have to moisten it a little and we also put fine salt
because the two together makes it more compact and forms a lump.
If we use special salt for baking, it is not necessary to moisten it.
3 Place the meat on top of the layer of salt and cover it with another
layer of salt.
4 Close and program:

GM OLLA model E
Oven menu - valve open - (Tª) 140º - 40 minutes

5 Open, remove the layer of salt on top, remove the loin, and cut
into slices, plate and serve. If you are not going to use it at the
moment or leave it prepared for the night or for another day, it is
better to leave it wrapped in baking paper tightly.
6 It is not necessary to put the head because with the paprika
marinade it is already dark and does not look so white.
Serve and enjoy a delicious salt tenderloin.
771.- BIZCOCHO DEL CONVENTO FOR CELIACS (without egg)
in the GM OVEN model E
INGREDIENTS:
- 2 apples
- 3 cups of rice flour
- 1 glass of sunflower oil
- 1 glass of milk
- 2 glasses of sugar
- 1 sachet of yeast
* the glasses are of normal water.
MODE OF PREPARATION:
1 Wash, peel and chop the apples.
2 We put them in a mixer and beat all the ingredients well.
3 Brush the pan with a little oil or spread it with butter. If it is the
daikin pan, it is advisable to put baking paper.
4 Pour the dough into the bowl, close and program:

GM OLLA model E
Oven menu - valve open - (Tª) 120º - 50 minutes

5 Once finished put:

OVEN HEAD (Tª) 175º - 10 minutes

6 Remove the pan from the pan and let it cool a little, when it is
lukewarm, remove from the mold and let it cool on a wire rack.
7 Sprinkle the top with powdered sugar.
And that's it!!! a delicious sponge cake
772.- ORANGE AND BLUEBERRY BIZCOCHO in the GM OVEN
model E
INGREDIENTS:
- 250 gr. sugar
- 1 unpeeled orange juice
- 125 grs. of dehydrated blueberries (they can also be fresh, but we
are not always in season to get them)
- 1/2 measuring cup of muscatel wine
- 3 Eggs
- 100 grs. of butter at room temperature
- 130 grs. of liquid cream or 1 plain yogurt
- 250 grs. of flour
- 1 sachet of yeast
- 1 pinch of salt.
MODE OF PREPARATION:
1 Put the blueberries to macerate with the Muscatel wine. Reserve a
handful to crush with the orange.
2 Grease the pan with a little butter, if you are going to do it in the
daikin pan it is advisable to put baking paper on the bottom.
3 Wash the orange and crush part of the cranberries and the orange
with its skin and set aside.
4 In the bowl of the blender, cecomix....add the sugar, the eggs, the
crushed orange, and half of the cranberries with the wine from their
maceration (reserve the rest of the cranberries to add them later to
the dough) and beat everything well with the mixer.
5 Add the butter and cream (or yogurt) and beat again. Stir in the
flour, sifted baking powder and salt and mix so that all ingredients
are well blended.
6 Put the mixture in the greased bowl, add the reserved blueberries
and stir.
7 Gently stir the pan so that the batter is well distributed, the surface
is even and no air bubbles form in the cake.
8 Close and program:
GM OLLA model E
Oven menu - valve open - (Tª) 120º - 40 minutes
Once you have finished

OVEN HEAD (Tª) 175º - 8-10 minutes*. †††††††††

†††††††††OVEN HEAD (Tª) 175º - 10 minutes 7.- Once ready,

unmold and sprinkle with powdered sugar.
And ready a delicious and juicy peach tart, no fats, no butter, no oils,
it is very easy and quick to prepare.

GM OLLA model E
Stew menu - valve closed - (Tº) 130º - (P) medium - 5 minutes 2.
3.- In the same pan where we have cooked the spaghetti, put the
frying menu and add the nut butter and the foie gras and stir until it
melts.
Incorporate the spaghetti, and stir so that everything is well mixed.
Plate and serve.
If you like foie, prepare them, in a very short time and with very few
ingredients, you will love them!!!!
773.- MACARRONES WITH LEMON SAUCE in the GM OLLA
model E
INGREDIENTS:
- macaroni (or the pasta of your choice, ribbons, tagliatelle, shells)
)
- 1 lemon* 1 lemon* 1 lemon* 1 lemon* 1 lemon* 1 lemon* 1 lemon*
1 lemon* 1 lemon
- parsley
- oil
- laurel
- garlic
- cheese of your choice
- zest of a lemon.
- Salt
*you can also make it with orange
MODE OF PREPARATION:
1.- In the bowl put the pasta and cover it with water and a little salt
and a drizzle of oil and a bay leaf. Close and program:
774.- MELOCOTON CAKE in the GM OVEN model E
INGREDIENTS:
- 1 jar of peaches in syrup (800 gr.) approx.)
- 300 gr. of flour
- 175 gr. sugar
- 3 eggs
- 2 teaspoons of baking soda
- Powdered sugar (to decorate)
MODE OF PREPARATION:
1 Reserve one or two peaches and mash the rest with all their juice.
2 Chop the reserved peaches to your liking.
3 Beat the eggs, add the sugar and beat again mixing well. 4.- Add
the crushed peach and stir so that everything is well integrated. This
can be done manually, with a whisk, electric mixer, cecomix, etc.
or any other tool at your disposal.
5 Add the sifted flour and baking soda and mix well with a spatula.
6 Pour into the buttered pan, if you are going to use the daikin I
recommend baking paper, place the chopped peach on top, close
and program:

GM OLLA model E
Oven menu - valve open - (Tª) 130º - 30 minutes

7 Open and prick the cake and if it comes out clean, it is ready.

INGREDIENTS:
- spaghetti
- a can of Foie gras
- 1 knob of butter
- Salt
MODE OF PREPARATION:
1 In the bowl put the spaghetti cut in half with hot water, salt, a
drizzle of oil, stir, close and program:
776.- EMPERADOR WITH CIRUELS SAUCE JAM OF
in the OLLA GM model E
INGREDIENTS:
- emperor fillets
- plum jam
- a knob of butter
- salt
- pepper
- 1/4 measuring cup of white wine
- minced garlic
- oil
WAY TO PREPARE IT:
1 Put a little oil in the pan on the griddle menu.
2 Season the emperor fillets with salt and pepper and when the pan
is hot, grill them. Reserve.
3 In the same pan, in the grill menu put a knob of butter, put the
chopped garlic and let it cook carefully so that it does not burn.
4 Add a few spoonfuls of jam and stir.
5 Add the white wine, a pinch of salt and let the alcohol evaporate
and reduce a little.
6 Plate the emperor and serve hot with the sauce on top or you can
also put the emperor in the bowl and let it soak in the sauce for a
minute and then serve.
Healthy recipe, easy and quick to prepare, delicious and in just a few
minutes, a luxury!
777.- MEMBRILLO SWEET in GM OLLA model E

INGREDIENTS:
- 1kg of quinces
- water
- 1 lemon, peeled and without any white
- 600gr white or brown sugar

WAY TO PREPARE IT:

1 Wash the quinces well and remove the fuzz.
2 . - Cut into pieces and remove the seeds or if you prefer, whole.
3 . - We put them in the bowl with a glass of water and the lemon (if
you have cut it into pieces) if you put them whole, cover them with
water in the bowl.
4 . - Close and program:

GM OLLA model E
Stew menu - valve closed - (P) medium - (Tª) 130º - 15 minutes

5 Let them depressurize on their own, open them and prick them
with a toothpick to see if they are well cooked, if when pricked and
removed there is no resistance, they are well cooked.
6 Remove the quinces and let them drain in a colander, if you have
chosen to cook them whole let them drain well, let them cool and
peel them, and chop the pulp of the cooked quince.
7 Once the quinces have been drained, only the quinces should be
blended with the blender, the lemon should not be blended.
8 We put it already beaten in the bowl with the sugar, we program
stew menu but with a glass lid or with its lid but without closing,
because we are going to go stirring until it thickens to our taste and
changes color.
9 Once it has the desired consistency we put it in containers,
tappers and let it cool.
10 We put in the refrigerator.

And now we have a delicious quince jelly ready. With a little cheese
tapa it is ummm!!!! Delicious
778.- COCOA AND RED WINE BIZCOCHO in the GM OVEN
model E
INGREDIENTS:
- 4 eggs
- 200 gr. sugar
- 200 gr. of butter at room temperature
- 150 gr. of pure cocoa powder
- 110 gr. of good red wine
- 200 gr. of pastry flour
- 1 sachet of yeast
- Powdered sugar for sprinkling.

WAY TO PREPARE IT:

1 Grease the pan, if you are going to do it with the daikin I advise
you to put baking paper on the bottom.
2 Beat the eggs with the sugar until they whiten.
3 Add the butter and continue beating, when all the ingredients are
well blended and have the consistency of cream.
4 Add the cocoa and red wine and mix well.
5 Incorporate the sifted flour and yeast, and mix everything with
wrapping movements.
6 Pour the mixture into the bowl and program:

GM OLLA model E
Oven menu - valve open - (Tª) 130º - 40 minutes.

7 Open, take the pan out of the pot, let it cool a little and when it is
not so hot take it out of the pan and let it cool on the rack,
8 Serve cold and sprinkled with powdered sugar, or accompanied
with whipped cream.

If you are passionate about chocolate, here is a delicious cake that I

recommend you prepare, the combination of pure cocoa and wine,
make this cake is exquisite.

INGREDIENTS:
- pasta, tagliatelle, spaghetti or any pasta of your choice. -
778.- COCOA AND RED WINE BIZCOCHO in the GM OVEN
model E
sobrasada
- chopped
- 1 knob of butter
- salt
- pepper

MODE OF PREPARATION:
1 Put the halved tagliatelle in the bowl with water and salt, stir, close
and program:

GM OLLA model E
Stew menu - valve closed - (Tª) 130º - (P) medium - 5 minutes

2 Depressurize, open and let them drain.

3 In the pan put the nut butter, the sobrassada and the chopped
chopped chopped, in the griddle menu and mix all the ingredients
until the sobrassada has melted.
4 Add a little pepper to taste and put the drained noodles in the
bowl.
5 Mix well with the paste. And that's it!!!
6 Serve and taste this mixture of flavors You will like it.
780.- LOMBARDA WITH BACON CRUSH on the OLLA GM
model E

INGREDIENTS:
- red cabbage
- bacon
- salt
- oil
- garlic

MODE OF PREPARATION:
1 Chop and wash the red cabbage.
2 Put it in the bowl covered with water and program it:

GM OLLA model E
Stew menu - valve closed - (Tª) 120º - (P) low - 8 minutes

3 Depressurize, open, drain the water and set aside.

4 In the same pan put oil and chopped garlic to taste and fry in fry
menu.
5 Add the bacon slices until they are crispy and crunchy.
6 Serve the red cabbage with the crispy slices and the garlic on top
and it is ready to be tasted.

This vegetable is very grateful, with little elaboration we have a rich

and healthy dish, I invite you to prepare it, just like this, in an easy
and quick way.
781.- SALAD OF POTATOES WITH ANCHOVIES AND TUNA in
the
GM OLLA model E

INGREDIENTS:
- potatoes
- water
- salt
- One can of anchovies in olive oil
- One can of tuna in olive oil
- Sauce to taste (Caesar, mayonnaise...)

WAY TO PREPARE IT:

1 Wash and peel the potatoes, if the potatoes are very large, split
them in two or three halves.
2 Put the potatoes in the pan, cover with water, add a little salt and
a drizzle of oil, cover the pot and program:

GM OLLA model E
Turbo menu - valve closed - 8 -10 minutes‡‡‡‡‡‡‡‡‡

‡‡‡‡‡‡‡‡‡ depending on the thickness of the potatoes and the

cooking we want, more cooked or more whole.
3.- Depressurize, open, remove, drain and plate.
4.- Top with anchovies and tuna.
5.- Add a drizzle of oil or a sauce to taste.

Nothing as simple and quick as a potato salad with anchovies and

tuna. It will take us out of the hassle of cooking when we don't have
much time, and it will be easier than ever.
782.- SIRLOIN STEAK WITH ORANGE AND MARMALADE
SAUCE
DE ALBARICOQUE in the OLLA GM model E

INGREDIENTS:
- 1 pork tenderloin
- 1 glass of orange juice
- 2 tablespoons apricot jam
- 1 tablespoon oil
- salt

MODE OF PREPARATION:
1 Fillet the sirloin and flatten it with a rolling pin or a stone, or ask the
butcher to fillet it for you.
2 In the frying pan put a little oil in the fry menu and place the meat
in the pan so that it is cooked on both sides.
3 In the meantime, we squeeze the oranges to make the juice and
fill a glass.
4 Once the meat is ready on both sides, add salt to taste, add the
marmalade and the juice, stir and let it reduce a little and let it take
the flavors and that's it.

This recipe is very easy to make, quick and you will surely surprise
all your guests.
783.- REVERSED STUFFED EGGS in the GM OVEN model E

INGREDIENTS:
- boiled eggs
- 1 can of tuna
- Fried tomato
- Mayonnaise.

WAY TO PREPARE THEM:

1 Cook the eggs according to recipe nº 13.
2 We are preparing part of the filling, mixing the tomato with the
tuna, the amount of tomato is a little less than twice the amount of
tuna.
3 Once the eggs are cooked, peel them, cut them in half and cut
them in half lengthwise.
4 Empty the eggs, reserving the yolks, into the tomato and tuna
mixture we had prepared, add the yolks (reserving some for later
decoration) and mix well.
5 Fill the eggs with the mixture and place them face down on a
tray.
6 Once they are all stuffed, we put mayonnaise sauce on top and
sprinkle with grated egg yolk.
These eggs are delicious and quick and easy to prepare.
784.- LAMB WITH MEMBRILLO in the OLLA GM model E

INGREDIENTS:
- Lamb chops
- Quince
- Salt
- Pepper

MODE OF PREPARATION:
1.- Put the chops on the rack with a little bit of quince jelly on top of
each one of them, season with salt and pepper and program:

GM OVEN model E Oven menu - 10 minutes

OVEN HEAD (Tª) 175º - 10 minutes

A different way of eating delicious roasted lamb chops with quince

jelly, you can serve them with mashed potatoes, white rice, salad...
785.- QUICHE DE CALABACIN Y SURIMI en la OLLA GM model
E (Contribution of Estela Durán Pérez)

INGREDIENTS:
- A round shortcrust pastry sheet
- One zucchini with skin cut in thin slices (I used mandolin)
- 6 surimi sticks cut in 2 cm slices
- 4 eggs.
- 200 ml of ideal milk
- A pinch of ground black pepper and a pinch of nutmeg.
- Grated cheese.

MODE OF PREPARATION:
1 Place the shortcrust pastry in the bottom of the pan with the
baking paper included.
2 Put a layer of zucchini slices.
3 On top we put the surimi cut in slices.
4 Beat the eggs with the ideal milk and spices and pour (carefully)
over the surimi.
5 Put another layer of sliced zucchini and finish by sprinkling with
grated cheese.

GM OLLA model E
Oven menu - valve open (Tª) 160º - 35 minutes

6 When I finish, cancel the menu and put

BAKING HEAD (Tª) 200º - 8 minutes at 200º.

Supersoft and rich!!!! We loved it!

786.- COCOCHAS AL CAVA in GM OLLA model E

INGREDIENTS:
- Hake shells
- Garlic
- Parsley
- champagne or cava

MODE OF PREPARATION:
1 Put a dash of oil in the pan on the fry menu and brown the
chopped garlic.
2 Chop some parsley, stir it between the cocochas and add them to
the pan.
3 We leave them for a few minutes and then add a generous and
good splash of liquor, without covering them, but a good bath.
4 Let it reduce and brown to taste.
5 Once the liquor has evaporated, these delicious and gelatinous
cocochas are ready.

An ideal dish to prepare for the holidays Quick, simple and very
tasty.
787.- CHOPPED A LA PLANCHA on the OLLA GM mdelo E

INGREDIENTS:
- chopped slices

MODE OF PREPARATION:
1 Place them in the pan on the grill menu for a few minutes on both
sides and they are ready.

Ideal for a day when we are in a hurry, or we don't feel like cooking,
and we need to eat something quick, besides, the kids love it, very
easy and quick to prepare. With some toast it is great!!!
788.- DORADA WITH PEACH SAUCE in the GM OLLA
model E

INGREDIENTS:
- 2 sea bream fillets, halved
- onion
- 2 heaping tablespoons of peanut butter
- 150 gr. of "light" liquid cream
- 1 short dash of soy sauce
- Oil.
- Salt

MODE OF PREPARATION:
1 Add a little salt to the fish and place it in the pan on the grill menu
with a few drops of oil, it is done on both sides in just a few minutes,
on both sides. Reserve 2.- In the pan put a little oil in the fry menu,
when it is hot, add the onion and fry it toasted to taste.
3 We add a short splash of soy sauce and when we see that the
onion is cooked, we add two heaped tablespoons of peanut butter,
stir and then add the cream, continue stirring until everything is well
mixed.
4 And now we have the peanut sauce ready, with it we accompany
our fish.

We can accompany this sauce to another dish, such as chicken, with

a great peanut flavor. You have to try it, you will love it.
789.- SEA BASS WITH PINE NUTS in the GM OLLA
model E
INGREDIENTS:
- Sea bass fillets
- Sprockets
- ½ measuring cup of white wine
- Garlic
- 1 teaspoon sweet paprika
- Oil
-Sal

MODE OF PREPARATION:
1 We put the pan brushed with oil on grill menu and place the fish,
in a couple of minutes we turn them over to cook on the other side
and set aside.
2 In the same pan put a dash of oil in the fry menu and brown the
garlic, add the pine nuts to toast them and once ready, add the
paprika, stir it so that it does not burn and add the wine, leave a few
minutes on the heat to evaporate the alcohol and reduce and ready.
3 Serve the sea bass and sprinkle the garlic sauce with pine nuts
on top.

Easy and quick way to prepare delicious fillets of sea bass or other
grilled fish with a sauce of garlic, paprika and pine nuts.
790.- GACHAS MANCHEGAS in the GM OLLA model E

INGREDIENTS:
- diced bacon
- oil
- potato
- tomato
- paprika
- almond flour
- water

WAY TO PREPARE IT:

1 Marinate the bacon with salt, lemon and parsley the night before.
1.- Put plenty of oil about two or three fingers in the pan and in frying
menu fry the bacon in pieces. Put the lid on top without closing it
because the bacon jumps when frying and from time to time you turn
it over. It is a pleasure to fry bacon in the pan because it does not
stain or splash anything.
3 Remove the pieces of bacon once fried and set aside.
4 In this oil fry a thinly cut potato as for an omelette and when it is
fried, put a small whole peeled tomato cut into pieces and fry it.
5 Once fried, add two teaspoons of paprika and stir.
6 One tablespoon of almond flour soup per person. For example, if I
add four spoonfuls of flour, we will have to add two glasses of water
without filling up to the top, a little less.
7 Do not stop turning, until we see eyes that is to say that it makes
plofff ploff (as when we make bechamel) that is that they are already
and are releasing the fat.
8 If we see that they are hard, add a little more water.
9 When we eat them we eat them with the bacon that we had
reserved and dipping bread in the porridge.

And ready some delicious gachas manchegas, I assure you that they
are delicious!!! On very cold days or when it is raining, it is a dish that
is very appetizing.
INGREDIENTS:
- 1kg of chopped choco with garlic and parsley (they prepare it for
me at the fishmonger's shop)
 791.- SEPIA ALBONDIGAS in the GM OLLA model E
(Contribution of Carmen Serrano Pedrero)
- onion
- wine
- white pepper
- yellow dye

WAY TO PREPARE IT:

1 Make the meatballs in the same way as the meatballs and fry them
in frying menu Tº 160.
2 In the same oil the onion is fried when it is poached and the menu
is cancelled.
3 Add the meatballs, the wine and the rest of the ingredients, add
water to cover the meatballs and program:

GM OLLA model E
Stew menu - valve closed - (T°) 130 - (P) medium - 6 minutes

4 After this time, if you want the broth to be thicker, let it boil a little
on the stew menu.

And ready!!! I hope you like it

792.- SALCHICHAS AL VINO in the OLLA GM Model E
(Contribution of Carmen Serrano Pedrero)

INGREDIENTS:
- 1kg pork sausage
- onion
- 1 measuring glass of wine
- 1/ 2 glass of water
- 1/2 glass of milk
- a spoonful of flour.
- a bay leaf
- salt
- black pepper

MODE OF PREPARATION:
1 Fry the onion in the grill menu.
2 When it is poached, add the sausages and the rest of the
ingredients (the flour melts in the milk) and program the pot:

GM OLLA model E
Stew menu - valve closed - (Tª)120º - (P) medium - 6 minutes
-------------------------------------------------------------------------------
3 Allow to depressurize on its own

I hope you like them, they are delicious!!!!

793.- MIGAS CON CHISTORRA in the OLLA GM model E
(Contributed by Almudena Garcia Sobrido)

INGREDIENTS:
- 2 loaves of bread from the previous day
- 4-5 garlic
- chistorra
- 1 small box of bacon
- oil
- water

WAY TO PREPARE IT:

1 We make a cut to the garlic without removing the skin and we
give a few blows to crush them.
2 We split the bar in half and wet it under the tap, crumble it and
put it in a bowl.
3 We can also crumble it before wetting the bread with a little water
in the bowl and with the hands we are doing that they go wetting
everything a little, if you do it another way it is more comfortable to
break the bread. We reserve.
4 Put oil in the pan

OLLA GM model E Griddle menu - (Tª) 130º.

5 Add the garlic and turn a few times, add the chistorra sausage
and turn a few times lightly because it will be finished with the
crumbs.
6 We put the bread, mix and cancel the menu.
7 Programming:

GM OLLA model E
Oven menu - (Tª) 130-140º - 60 minutes

8 Cover with a glass lid or pan lid and stir the crumbs every five
minutes. That's why we cover it with a normal lid because it is more
convenient to have to remove it every five minutes.
9 If we see that some oil has been sucked too much, add a little
more.
10 They are a little heavy to make because you have to be stirring
every five minutes, but to make the crumbs well, you have to make
them this way.
11 After 60 minutes, the crumbs will be golden brown and very
good.
794.- CHEESE SUFFLE in the GM OLLA model E (Contribution
of Tony Hidalgo)

INGREDIENTS:
- 75gr butter
- 1 beer
- salt
- flour
- grated cheese
- pepper
- 5 eggs

WAY TO PREPARE IT:

1 Melt the butter with the beer and a pinch of salt in the stew menu.
2 Add a spoonful or more of flour and stir until it thickens and let it
cook for a few minutes.
3 Add the 100 grams of grated cheese, salt and pepper to taste until
well mixed.
4 Cancel the menu and add the five egg yolks and the egg whites
whipped to stiff peaks. Program:

GM OLLA model E
Oven menu - (Tª) 140º - 15 minutes

OVEN HEAD (Tª) 175º - 15 minutes

And ready a tasty cheese suffle

795.- FRIED TOMATO in the GM OVEN model E

INGREDIENTS:
- 1 or 2 Kg. natural tomato
- 1/3 measuring cup olive oil
- onion (to taste)
- garlic cloves
- salt
- 2 tablespoons cornstarch
- 2 tablespoons of sugar

MODE OF PREPARATION:
1 In the frying menu, heat the oil.
2 Chop the onion and garlic, add them to the pan, add a little salt
and stir until they are poached.
3 Add the cornstarch, salt to taste, and the tomato and sugar (if you
crush the tomato before frying it, it will be more red in color, and if
you crush it after frying it, it will be more orange, to taste).
4 Closing and programming:

GM OLLA model E
Turbo menu - valve closed - (Tª) 130º - (P) high - 8 minutes

5 Depressurize and pack in sterilized jars.

This tomato can last in the refrigerator for about two weeks.

If you make a large quantity you can pack it in glass jars. FOR
PACKAGING:
1 Fill clean glass jars with the tomato.
2 We put the grid, put the jars tightly closed and cover them with
water up to the lids. Close and program:

GM OLLA model E
Stew menu - valve closed - (P) medium - (Tª) 120º - 15 minutes

3 Depressurize, allow to cool and ready.

Some people turn the jars with the tomato hot, and let them cool
completely upside down until they are cold to make the vacuum. And
ready a delicious homemade fried tomato.
796.- TEA PASTES in GM OLLA model E

INGREDIENTS:
- 200 gr butter
- 250 gr flour
- 100 gr powdered sugar
- 2 egg yolks
- 1 pinch of salt
- vanilla essence (optional)
- lemon peel
- powdered sugar

WAY TO PREPARE IT:

1 Put the sifted flour, salt and sugar in a bowl and make a hole in the
middle.
2 In the center place the egg yolks, lemon zest and butter (softened
at room temperature).
3 Work with your hands until you form a dough that does not stick. If
necessary we will add more flour. This dough can be made if you
have a mixer, stand mixer, mixer.....................................
4 Once it is ready, wrap it in plastic wrap and let it rest in the
refrigerator for half an hour or an hour.
5 After this time, take it out of the refrigerator and roll it out with a
rolling pin. It will be much easier if we place it between two sheets of
plastic film and roll it with a rolling pin.
6 Using pastry cutters or a glass, we will cut the cookies.
7 We will place them on the grid in the pan and make them in
batches.

GM OLLA model E
Oven menu - (Tª) 130º - 10 minutes

OVEN HEAD (Tª) 175º - 10 minutes

If we want and we like we can put nuts on top before baking.

8 Remove and allow to cool on a cooling rack.
9 Once they are cold, we can decorate them with melted chocolate,
powdered sugar, jam, syrup, etc. These are delicious cookies, simple
and delicious.
797.- FAST BREAD in the GM PAN model E

INGREDIENTS:
- 500 gr flour
- 250 gr of water
- 20 gr of olive oil
- 1 package of fresh yeast
- 1 teaspoon sugar
- 1 teaspoon salt

WAY TO PREPARE IT:

1 If we have a mixer, it is easier, and if not, we knead it by hand.
2 Put the warm water and oil in the bowl and stir, add the yeast and
mix well.
3 Add flour, salt and sugar and mix.
4 All flours are not the same, if we see that the dough is very sticky
before kneading, we add a couple of tablespoons of flour, until you
see that it comes off the walls, if on the contrary we see that it has as
lumps is lack of hydration, we fix it by putting a splash of water and
knead.
5 Once we see that the dough no longer sticks to us we are going to
shape the bread, until the walls of the bowl are clean.
6 With floured hands, form the dough into a ball, putting the dough
inside, this will make it rise faster and better.
7 Program 1 minute the pot in oven menu and cancel, it is so that
the pot is hot and leave the dough tucked inside so that it rises, put it
in a bowl that enters the pot or on baking paper.
8 Let the dough ferment for half an hour or an hour, until it doubles
its volume, then form the bread.
9 Once we have it round, we make some cuts to the bread. We can
give them the shape we want or make them individually, whatever
you like.
10 Put the rack in the pan, cut a circle of baking paper, put it on top
of the rack and put the bread on top.
11 We also put a little water inside without reaching the rack so that
the bread does not get wet, this is so that it has moisture and is
crispy. We program:

GM OLLA model E
Oven menu - valve open - (Tª) 160º - 25 minutes

Once the time has elapsed, we put

OVEN HEAD (Tª)175º - 8 minutes*. §§§§§§§§§

§§§§§§§§§OVEN HEAD (Tª)175º - 8 minutes*.

798.- SQUID IN THE GM OVEN model E

INGREDIENTS:
- squid, cleaned and cut into rings
- onion
- A few strands of saffron
- 1 bay leaf
- Oil
- parsley
- salt
- pepper
- ripe tomato
- green or red bell pepper
- peas (can be frozen)
- garlic
- 1/2 measuring cup of white wine

MODE OF PREPARATION:
1 Fry the onion, bell pepper and garlic chopped with the bay leaf in
the frying pan with a little oil in the frying menu.
2 Halfway through frying add the well-drained squid rings, season
with salt and pepper or add a fish stock cube, as you wish, sauté for
a couple of minutes.
3 Put the wine. Let the alcohol evaporate and add the peeled and
finely chopped or crushed tomato, depending on the texture of the
sauce.
4 Add the peas*.
5 Stir and put the saffron well ground in the mortar.
INGREDIENTS:
- 500 gr gluten-free bread flour
- 10 g baking powder
- 300 ml of warm water
- 2 teaspoons salt

MODE OF PREPARATION:
1 Mix the gluten-free bread flour, baking powder and salt. 2.- When it
is mixed, make a hole in the center and pour the warm water little by
little, mixing with the rest of the ingredients. Knead everything well
until you obtain a homogeneous dough without lumps. You can also
 799.- GLUTEN FREE BREAD in the GM OVEN
model E
make it in a mixer if you have one.
3 Put the pan on the oven menu for 1 minute and turn it off so that it
is hot.
4 We make a ball with the dough, put it in a bowl that fits in the bowl,
and let it rise warm in the pan for half an hour to an hour and let it
ferment.
5 When the dough has doubled its volume, knead it again gently
and shape it as desired.
6 Put the rack inside the pan and on top of it a circle of baking paper
so that the shape of the rack does not come out from the bottom and
the bread on top.
7 Make a few cuts in the upper part not too deep and spray the
surface with a little water with a vaporizer.
8 Program:

GM OLLA model E
Oven menu - valve open - (Tª) 160º - 25 minutes

Once the time has elapsed, we put **********

INGREDIENTS:
- A glass of raw almonds with skin.
- A glass of sugar.
- A glass of water.

WAY TO PREPARE IT:

Tip: use the daikin pan if it is more worn out and control the
temperature so that the almonds and sugar do not stick together. Be
careful not to spoil the bowl with the caramel. NOTICE: Highly
dangerous recipe for temperature control cuvettes.

1 Put all the ingredients in the bowl.

**********the time of the head will depend on how golden brown

you like it.
When it is golden brown, it is time to take it out and let it cool on a
wire rack.
9.- You can sprinkle a little gluten-free flour on the bread.
 799.- GLUTEN FREE BREAD in the GM OVEN
model E
2 Program the stew menu with the default temperature.
and start mixing using a wooden spoon.
3 When it starts to boil, lower the temperature, stirring constantly.
4 Stir until the sugar caramelizes.
5 When the water begins to evaporate, raise the temperature a little
and continue stirring until the sugar caramelizes again, you will notice
that it is caramelized by the caramel color and it will shine.
6 Cancel the menu and place on a baking paper brushed with a little
oil.
7 Separate the stuck almonds and wait for them to cool.
8 Careful not to burn yourselves and with the help of a kitchen
utensil, separate the almonds that have stuck together and let them
cool.

And ready some tasty caramelized almonds

801.- SECRETO WITH MUSTARD AND GRAPES in the OLLA
GM mod E
INGREDIENTS:
- Filleted secret
- Mustard
- Salt
- pepper
MODE OF PREPARATION:
1 Season the fillets with salt and pepper.
2 We add mustard
3 In the pan, where we put a little oil on the grill menu, we make
the fillets on both sides.
4 Serve adding some delicious grapes and also if you want you
can put a garnish of vegetables, rice, potatoes, etc...........and the
dish is perfect.
A simple, quick, and very easy to make dish.
802 CHESTNUT TOFFE in the OLLA GM model E (Contribution
of Carmen Millán)
INGREDIENTS:
- 1/2 k of chestnuts
- 150 gr sugar
- 50 ml cream
WAY TO PREPARE IT:
1 Both skins are removed from the chestnuts in a slow fire menu.
2 Put the sugar in the bowl and stir with a wooden spoon until it
becomes liquid, being careful not to burn the sugar.
3 Add the cream and stir until it makes a thick cream.
4 Add the chestnuts and stir so that they are well impregnated.
5 Let them cook until you can see that they are cooked.
6 Place on a plate and pour the remaining cream on top.
They are delicious for those who like chestnuts and toffee.
If you have guests it is better to put whole chestnuts, but at home it
is better to put them in pieces, as they are more impregnated.
TIP: To clean the bowl, pour water in it and set the stew menu - 2
minutes, depressurize and it washes perfectly.
803.- BROILED BROILED TROUT in the GM OVEN model E
INGREDIENTS:
- 1 trout portion per person, without central bone or head.
- 1 large onion
- 1 or 2 green peppers
2 cloves garlic
- oil
WAY TO PREPARE IT:
1 Cut the garlic in slices and the vegetables in julienne strips.
2 In the pan with a little oil in fry menu, fry the garlic and before it
gets colored add the vegetables and let it fry.
3 Wash the trout and dry them with kitchen paper.
4 We put them in the pan with parchment paper, season them with
salt and spread the fried vegetables that we have made on top of
each trout.
5 We program:

GM OLLA model E
Oven menu - (Tª) 130º - 10 minutes

OVEN HEAD (Tª) 175º - 10 minutes

6 Remove and plate.

And ready to eat, delicious trout with a very mild flavor.
804.- EMPERADOR WITH COMINOS SAUCE in the OLLA GM
model E
INGREDIENTS:
- 1 emperor or swordfish fillet per person
- 1 clove garlic
- a few grains of cumin (to taste)
- hot paprika (the tip of a teaspoon)
- the juice of half a lemon
- 2 tablespoons oil
- salt
PRE-APPRAISAL MODE:
1 In the mortar we crush the clove of garlic together with the pinch
of salt, the cumin and the paprika. Crush until a paste is formed.
2 Add the oil and the lemon and stir to bind it well.
3 In the pan with a little oil in the fry menu, fry the fish for a couple
of minutes on each side and season halfway through cooking.
4 Serve immediately so that the fish does not get cold and cover it
with the sauce from the mortar.
This sauce for the emperor has a delicious spicy touch and it is
perfect for this fish.
805.- Baked Lenguado with LEMON in the OLA GM mod E
INGREDIENTS:
- Roosters, soles, soles...
- lemons
- oil
- garlic
- salt
MODE OF PREPARATION:
1 Wash and cut lemons into slices and cover the bottom of the pan,
if you put it in the daikin put a greased baking paper with a little oil.
2 Wash and dry the fish, salt it on both sides and place it on top of
the lemons.
3 Squeeze the other lemon and pour it over the fish along with a
drizzle of oil.
4 Put the fish in the bowl and program:

GM OLLA model E
Oven menu - valve open (Tª) 130º - 10 minutes

5 When the fish is ready, remove and plate.

6 Peel and slice the garlic and sauté them in the pan with a little oil
until golden brown but without burning because then they become
very bitter. Cover with the garlic and a couple of teaspoons of the oil
from frying the soles on top.
And ready a delicious fish dish
806.- BAKED FISH WITH MAHONESA in the GM OVEN model E
INGREDIENTS:
- whole open whiting, boneless
- 1 hard-boiled egg
- a few spoonfuls of mayonnaise
- frozen shrimp
- surimi sticks
MODE OF PREPARATION:
1 Cook the egg according to recipe nº 13, peel and set aside.
2 We make the mayonnaise or use a jar mayonnaise. In both cases
we season it with a little lemon juice.
3 Place the fish on baking paper and season the pieces with salt on
both sides.
4 Grate the hard-boiled egg on top of the fish, place the peeled
shrimp (raw) and the chopped surimi sticks.
5 Cover everything with mayonnaise and put it in the bowl and
program:

GM OLLA model E
Oven menu - (Tª) 130º - 10 minutes

OVEN HEAD (Tª) 175º - 10 minutes

And ready, a delicious dish that will be very much appreciated with
the mayonnaise sauce.
807.- MACARRONES CON CARNE AL AZAFRAN in the OLLA
GM model E
INGREDIENTS:
- macaroni
- onion
- mushrooms
- minced meat (beef and pork)
- chicken or beef broth
- 1 sachet of saffron
- salt
- black pepper
- olive oil
- parsley
MODE OF PREPARATION:
1 In the pan with a little oil in fry menu, fry the onion and the
chopped mushrooms.
2 When it is well poached add the minced meat and season with
salt and pepper if you like it.
3 We sauté the meat and when it loses its raw aspect we add the
saffron sachet. Cancel menu.
4 We put the handfuls of macaroni according to the diners.
5 Add the chicken broth covering the macaroni and program.

GM OLLA model E
Stew menu - valve closed - (P) medium - (Tª) 130º - 8 minutes

6 Depressurize, open, stir, sprinkle with parsley, let stand for a few
minutes and serve.
A delicious pasta dish in a different way without tomato, this
delicious!!!!
808.- CHICKEN WITH ALMOND SAUCE in the GM OLLA model E
INGREDIENTS:
- Diced chicken
- onion.
- 2 slices of bread.
- cloves of garlic.
- ripe tomato.
- handful of crushed and peeled almonds.
- 1/2 measuring cup of white wine.
- 1/2 measuring cup of water
- bay leaf.
- dye
- 1 tablet of Avecrem.
- salt
- oil
WAY TO PREPARE IT:
1 Season the chicken
2 Put a little oil in the pan in the frying menu.
3 Put the chopped chicken, this recipe can be made with chicken
thighs or breasts. When the chicken is well fried, remove it and set
aside.
4 In the same oil we fry the bread slices, then the almonds and put
them in the blender.
5 Poach the garlic and onion and before it is poached, add the
chopped tomato. When the sofrito is ready, put it in the mixer bowl
where we had the almonds and bread.
6 We beat everything adding half a measuring cup of water, half a
measuring cup of white wine and salt.
7 Put everything in the pan with the meat, the bay leaf, the Avecrem
cube and a little coloring, and program:

GM OLLA model E
Stew menu - valve closed - (P)medium - (P)medium - (Tª) 120º - 10
minutes

8 Depressurize, open, stir and leave for a few minutes with the lid
off to thicken the sauce and ready. Bon appetit!!!!!
809.- APPLE DOUGHED IN CAKE DOUGH in the
GM OLLA model E
INGREDIENTS:
- 3 Royal Gala apples (or the one you like best)
- Sunflower oil for frying
- Sugar and cinnamon for sprinkling
WAY TO PREPARE THEM:
1 Prepare the pancake batter according to recipe no. 81.
2 Cut the apples into slices: wash the apples well, core them and
cut them into 1 cm slices.
3 Set the fry menu with a little oil.
4 We pass the apple slices through the pancake batter and fry them
in the hot oil until they get colored.
5 Remove them to a plate with kitchen paper to absorb the excess
oil.
6 Dip the fried apple slices in sugar and cinnamon.
7 If we have leftover dough, we can make delicious pancakes for
breakfast or a snack.
Ready, now you just have to eat them. I recommend that they be
eaten warm. Although they are not bad cold, they are better freshly
made.
810 SALTY TOMATO CAKE in the GM OVEN model E
(Contribution of Mar Reboredo Alvarez )
INGREDIENTS:
- 1 sheet of puff pastry
- 2-3 tomatoes
- 3 eggs
- 1 plain yogurt
- 200 gr grated cheese
- salt
- pepper
- oregano
WAY TO PREPARE IT:
1 Place the puff pastry with the paper underneath in the pan and
prick the dough with a fork so that it does not rise.
2 Brush it with egg to prevent it from getting too soggy with the
tomato.
3 Wash and cut the tomatoes in half, remove the hard part and cut
into slices, draining the broth.
4 Put a layer of grated cheese on the puff pastry, you can mix
several cheeses if you like.
5 Put on top the tomato slices that we will have dried a little with
kitchen paper until we cover the dough.
6 Add salt, pepper and oregano to taste.
7 Beat the eggs with the yogurt until well blended.
8 Pour it over the tomato and cover it with grated cheese.
9 Close and program:

GM OLLA model E
Oven menu - valve open - (Tª) 160º - 15 minutes

10 Set the spindle and program:

OVEN HEAD (Tª) 175º - 13 minutes

And ready a delicious savory tart, enjoy!!!!

811.- CREAMED MUSSELS in the GM OVEN model E

INGREDIENTS:
- mussels
- 200 ml of liquid cream
- Celery
- onion
- 1/2 measuring cup of white wine
- Parsley
MODE OF PREPARATION:
1 In the frying pan put a little oil in the fry menu and let it heat up.
2 Chop the celery finely and add it to the oil together with the spring
onion, also finely chopped.
3 Clean the mussels and remove the whiskers and put them in
water with a little salt.
4 Fry the spring onion and celery until they are transparent and
when they are, add the white wine and the drained and cleaned
mussels.
5 Cover the pan with the lid of the pot, but overlapping it, without
closing it, so that the mussels will open. When we see that they have
all opened, add the liquid cream, close and program:

GM OLLA model E
Stew menu - valve closed - (P) medium - (T°) 140º - 5 minutes, cook

6 Depressurize, open, taste the sauce and add salt to taste.

7 Add a touch of nutmeg and parsley.
The shells will remain as soon as you try them!
812.- RICE WITH PARTRY in the GM OLLA model E
INGREDIENTS:
- rice
- water, i.e. 2 measuring cups of water for one cup of rice (if you like
it more mellow, 3 cups of water for one cup of rice).
- partridges
- salt
- oil
- pepper
- onion
- green bell pepper
- garlic
- crushed tomato
- dye
WAY TO PREPARE IT:
1 In the frying pan put a little oil in the fry menu and let it heat up.
2 Season the pieces of partridge with salt and pepper and fry them
in the pan. Once fried, remove and set aside.
3 In the same oil, add the onion and the bell pepper, chopped in
small pieces, salt and fry.
4 Chop the garlic into three or four pieces each, add them halfway
through frying and continue frying.
5 When it is well poached, add the crushed tomato, salt, sugar and
continue poaching to taste.
6 Add the pieces of partridge and stir everything together with the
tomato.
7 We put the water, you already know that for each glass of rice that
we are going to take we put two of water or broth and if we want it
more mellow rice we put three, close and program:

GM OLLA model E
Turbo menu - valve closed - (P) high - (Tª) 130º - 5 minutes

8 Depressurize, open time depends a little on how young or old the

partridge is.
9 Once we see that the partridge is cooked, add the rice and a little
coloring, stir and program:
GM OLLA model E
Stew menu - valve closed - (Tª) 130º - (P) medium - 8 minutes

10 Depressurize, open, stir and let stand for a few minutes and
ready to eat.
Plate and serve, a tasty rice with partridge
813.- CREAM OF CARROT AND LEARBER WITH ORANGE in the
GM OLLA model E
INGREDIENTS:
- leeks
- carrots
- juice of an orange
- vegetable broth
- Salt
- Oil
WAY TO PREPARE IT:
1 Peel the leek and cut it very finely, using the white part.
2 Put a little oil in the pan and let it heat up in the fry menu.
3 Fry the leek with a little salt until soft. At this point, add the peeled
and sliced carrots and sauté everything.
4 When it is fried, add the orange juice and vegetable broth, the
amount of liquid that we put is the one that will come out, remember
that pressure cooking does not evaporate liquid.
5 Closing and programming:

GM OLLA model E
Turbo menu - valve closed - (Tª) 130º - (P) medium - 4 minutes

6 Depressurize, open, blend the mixture with the blender and add
salt if necessary. If you have added a lot of liquid and as we want to
get a cream, we remove a little liquid.
You will be surprised by the rich flavor the orange gives it!
It is already time for creams, purees and warm things. It is simple,
carrots, orange and leek. Simply delicious!
814.- RIBS IN MUSHROOM SAUCE in the GM OLLA mod E
INGREDIENTS:
- ribs
- sliced mushrooms
- oil
- salt
- pepper.
- a splash of liquid cooking cream
- parsley
WAY TO PREPARE IT:
1 If they are fresh mushrooms, clean them well, removing the
earthy part and wash them quickly in cold water, without soaking
them. Cut the larger ones into slices and the rest into small pieces.
The smaller ones can be left whole.
2 . Add oil in the frying pan, add the mushrooms and sauté, stirring
often, until the water they release evaporates.
3 Season with salt and pepper and sprinkle with chopped parsley.
Remove and reserve the mushrooms
4 In the same oil, add the rib pieces until they are browned on all
sides.
5 Once the ribs are browned, add the cooking cream and stir. 6.-
Add the mushrooms, close and program:

GM OLLA model E
Turbo menu - valve closed - 5 minutes

7 Depressurize, open, stir, leave uncovered for a few minutes and

with the same turbo menu to lock the sauce.
And ready some tasty ribs with a very rich sauce!!!!
815.- ROASTED CHICKENS WITH SHAMMON in the GM OLLA
model E
INGREDIENTS:
- whole chicken breasts.
- mushrooms.
- green bell pepper.
- tomato.
- chopped garlic cloves.
- 1 measuring cup of white wine
- Sal.
- Black pepper.
- Oil and sesame
You can add more vegetables, onion, red bell pepper, eggplant...
whatever you have or like the most.
MODE OF PREPARATION:
1 Cut the vegetables, the bell pepper and the tomato in cubes and
the sliced mushrooms, put them in a bowl and season with salt and
pepper.
2 Cut the breasts into pieces, not into strips, and season to taste.
3 We introduce the pieces of breast between the vegetables and
sprinkle with the white wine and a drizzle of oil, mix so that both the
chicken and the vegetables get the flavor of both, the wine and the
oil. Let macerate for a couple of hours.
4 If you use the daikin pan, it is recommended to use baking paper.
Add the marinated chicken and program:

GM OLLA model E
Oven menu - valve open - (Tª) 160º - 10 minutes

5 Open at the end of the time and put the sesame seeds on the
pieces of breast and put

OVEN HEAD (Tª) 175º - 8-10 minutes *depending on the size of the
breasts.
Once it is toasted and crispy to our taste, serve and enjoy.
816.- CHICKEN SNACK WITH CHEET REBOZADO at the
GM OLLA model E
INGREDIENTS:
- whole chicken breasts
- 1 bag of cheetos (children's gusanitos). and not so children).
- milk
- egg
- salt.
- pepper
- sunflower oil.
MODE OF PREPARATION:
1 Cut the breasts lengthwise into strips, season with salt and pepper
and put them in a bowl covered with milk.
2 Leave them in the refrigerator for at least one hour.
3 Grind the worms in a food processor, blender or mixer. if you don't
have one, roll them over the bag, so that they are very finely ground.
4 We put oil in the frying pan in the frying menu.
5 Dip the breast strips in egg and then in the worm powder.
6 When the oil is hot, fry them.
7 Remove and place on absorbent paper to remove excess oil.
Serve and enjoy!!! You will love them, they are very rich and juicy, as
the worms are flavored with cheese, they have a crunchy layer
because of the corn and another one like melted cheese, umm!!!!
817.- MILHOJAS DE ANCHOAS, VENTRESCA Y PIMIENTOS DEL
PIQUILLO in the GM OLLA model E
INGREDIENTS:
- brick paste
- 1 can of piquillo peppers.
- 1 can of tuna belly.
- 1 can of anchovies
- butter
- salt
- ground mixed peppers.
WAY TO PREPARE IT:
1 Spread a sheet of brick pastry with a brush with melted butter,
season with salt and pepper, do the same with the next one, which
we will have placed on top.
2 Cut the top and bottom edges and fold inwards in three, making a
flat tube, brush the outside again with butter and cut it into three
equal parts.
3 Put the grid in the pan and on top of the already cut brick pastry,
program:

GM OLLA model E
Oven menu - 5 minutes

OVEN HEAD (T°) 175º - 5 minutes

4 Remove and reserve

5 In the same pan, take out the grid, put a pinch of oil on the grill
menu and salt the piquillo peppers to taste and give them a turn, so
that they are slightly grilled.
6 And we assemble the millefeuille, put a base of pasta with a bell
pepper, a slice of ventresca on top and an anchovy on top; repeat
with the next one, another base of brick pasta, another bell pepper,
another slice of ventresca and another anchovy, and close the
millefeuille.
Enjoy, it's delicious!!!! crunchy is great for

818.- CHICKEN FILLETS A LA MILANESA in the GM OLLA

model E
INGREDIENTS:
- chicken breasts
- bread crumbs
- oregano
- salt
- egg
- oil
WAY TO PREPARE IT:
1 Cut the chicken breasts into very thin fillets. We will cut them as
thin as possible. When cutting the fillets, we can wrap them in plastic
wrap and hit them with a hammer, thus softening them more and
making them softer afterwards.
2 We prepare a bowl where we will put the egg, oregano, salt and
any other seasoning you want to add to give it a touch of flavor to
your taste.
3 Take the breast fillets and dip them in this mixture, impregnating
them with egg together with all the seasonings we have added.
4 Once they are well coated in egg, transfer them to another bowl
where we have previously added the breadcrumbs.
5 With our fillets well breaded, all that remains is to fry them in the
pan. 6.- Add a drizzle of oil and let it heat up a little in the frying
menu.
7 Once the oil is hot, we lower the temperature to 130º to prevent it
from burning on the outside and not to get a delicious chicken
milanesa.
8 Add the fillets and wait for them to brown on one side and then
turn them over to brown on the other side.
Take out, plate and serve with whatever you like, french fries, white
rice, salad, etc..................

819.- GARBANZOS CON CALLOS RAPIDOS en la OLLA GM

modelo E (Contribution of Carmen Beneyto)
INGREDIENTS:
- jar of chickpeas
- a tub of pork tripe
WAY TO PREPARE IT:
1 Rinse the chickpeas well.
2 Put the chickpeas in the pan with a little water.
3 Put the diced tripe tub, stir, close and program:

GM OLLA model E
Stew menu - valve closed - (P) medium - (Tª) 140º - 3 minutes

4 Depressurize and a tasty dish is ready.

One of those recipes that you make when you are in a hurry and you
have nothing to eat or those days when you are too lazy to get into
the kitchen and you are hungry hahahaha, super simple.
820.- MAGRO WITH TOMATO in the OLLA GM model E
(Contribution of Estela Durán Pérez)
INGREDIENTS:
- EVOO
- 700 gr of lean meat in cubes
- Salt and ground pepper
- 1 onion cut into small pieces
- 2 cloves of garlic cut into small pieces
- White wine
- 1 bay leaf
- 1 can of crushed tomato of 400 gr.
- 1 teaspoon sugar
- 1 cube of avecrem
MODE OF PREPARATION:
1 Heat the oil in the frying menu. When it is hot, pass the meat
seasoned with salt and pepper until all the pieces are done.
Reserve.
2 Add the onion and garlic and stir until poached.
3 Add the reserved meat, bay leaf and wine. Bring to a boil while
stirring.
4 Add the tomato, the crumbled avecrem cube and the sugar.
Remove.
5 Put the lid on and program:

GM OLLA model E
Stew menu - valve closed - (Tª) 130º - (P) medium - 10 minutes

6 Depressurize
7 Remove the lid and set the fry menu and let the sauce thicken to
taste.
821.- GARBANZOS CON ARROZ en la OLLA GM model E
INGREDIENTS:
- canned chickpeas
- rice
- onion
- 1 garlic
- 1 hard-boiled egg
- parsley
- vegetable stock
- salt
- EVOO
WAY TO PREPARE IT:
1 We cook the chickpeas if they are natural in water with salt and
bay leaf until they are tender, if you do not have time or you do not
feel like it, use canned chickpeas, but rinse them well, do not put the
chickpeas directly with all the broth from the can in the pot. Rinse or
wash them until the foam disappears.
2 In the saucepan put the vegetable stock* with salt to taste in stew
menu, as soon as it starts to boil add the chickpeas and the rice (for
each measuring cup of rice add 2 cups of stock. If we like it more
brothy, add 3 cups) and cancel. Close and program:
1 I do not advise you to use a strong ham or meat broth, as it would
take away part of the main flavor of the dish. Better a vegetable
broth.

GM OLLA model E
Stew menu - valve closed - (Tª) 130º - (P) medium - 8 minutes

3 While the chickpeas are cooking with the rice, we prepare the
dressing.
4 Peel and remove the inside of the garlic and put it in a mortar,
crush it well and add a good handful of parsley and crush it. Next
peel the hard-boiled egg made according to recipe nº 13, chop it and
add it to the mixture in the mortar, carefully crushing it and mixing it
well with the garlic and parsley.
6 Add a little salt and a spoonful of oil, and a little vegetable stock to
dissolve it better, mix well and set aside.
7 Depressurize, open, and add to the pot where we have the
chickpeas with the rice the mixture from the mortar, mix it well.
8 Add salt to taste, let stand for a few minutes.
And ready to enjoy!!! of a very simple spoon dish, without any
difficulty neither in preparation nor in ingredients. Ideal for cold days
822.- CHICKEN BAKED WITH TOMATOES AND VEGETABLES in
the GM OVEN Model E
INGREDIENTS:
- chicken pieces
- onions
- tomatoes
- red bell pepper
- green bell pepper
- carrots
- potatoes
- 1 measuring cup of white wine
- salt
- pepper
- garlic
- parsley
- a small jar of crushed tomato
- lemon
1/2 measuring cup of brandy
WAY TO PREPARE IT:
1 Season the chicken with salt and pepper and set aside.
2 In the pan we begin to prepare a bed of vegetables, if you are
going to use the daikin I advise to put baking paper on the bottom.
3 Put a thin layer of oil, place directly on a base of
thinly sliced onion, sliced carrots, pieces of bell pepper,
thickly cut tomatoes and small potatoes.
4 Put the lemon slices and the chicken pieces on top.
5 With garlic and chopped parsley, plus 1 glass of white wine.
6 Add the brandy.
7 Cover with the crushed tomato to make it very juicy.
8 We program:

GM OLLA model E
Oven menu - (Tª) 140º - 30 minutes

OVEN HEAD
(Tª) 175º - 30 minutes

9 You will be guided by the color and prick the legs and chicken
when
 believe it is ready and golden brown to our liking.

823.- RAPID CHICKEN CHICKEN BREAST IN SAUCE in the GM

OLLA model E
INGREDIENTS:
- chicken breasts in thick fillets or cut in pieces
- onion
- garlic
- 1 bay leaf
- 1 measuring cup of white wine
- 1 dash of cream or milk (optional)
- oil
- salt
- pepper
MODE OF PREPARATION:
1 Season the breasts with salt and pepper and brown them in the
frying menu with a little oil. We reserve them.
2 In this oil we put the bay leaf and the onion until it is well fried. 3.-
Add the chopped or crushed garlic and the parsley and add the
breasts and the wine, stirring everything well.
4 Leave it for a few minutes, there is no need to shave the pot and
when the alcohol evaporates it will be ready.
5 To make the sauce creamier, add a little liquid cream or whole
milk and move the bowl back and forth.
6 As a garnish we can use mashed potatoes, french fries, rice,
salad, etc.......................
-Withthis same recipe of chicken breasts in sauce you can prepare
pork, beef, turkey...
824.- FLAN DE BIZCOCHO DE SOLETILLA in the GM OVEN
model E
INGREDIENTS:
- 1/2 liter of milk
- 5 or 6 eggs (depending on size)
- 100 grams of sugar (2 tablespoons of sugar for each egg)
- Vanilla essence (optional)
- liquid caramel
- Soletilla sponge cakes (or sobaos or muffins, to your liking)
- Lemon peel and 1 cinnamon stick
MODE OF PREPARATION:
1 In the bowl put the milk with the lemon peel and a cinnamon stick
and vanilla essence if you like (optional) to flavor it in the stew menu,
when it is boiling, set it aside and let it infuse while the milk is
tempered. Reserve.
2 Beat the eggs with the sugar in the mixer, cecomix, thermomix,
etc.............
3 Add the reserved milk.
4 Add the milk and mix everything very well.
5 In a flan pan put some liquid caramel on the bottom, put the
biscuits covering the whole bottom of the caramelized mold and soak
them with the milk. They must be soaked and at the bottom, cover
the bottom well and when pouring the milk slowly so that the cakes,
cupcakes, muffins, etc. do not come off. whatever you put on it
upwards.
6 We continue to put biscuits and flan until we finish with the liquid,
always making sure that they are well soaked.
7 Cover the flan pan and place the grid in the pan, the flan pan on
top of the grid and fill with water up to half of the flan pan. Close and
program:

GM OLLA model E
Stew menu - valve closed - (P) low - (Tª) 120º - 8 minutes

8 . Let it depressurize just to finish curdling, open it, let it cool a little
outside and put it in the refrigerator, once it is cold, unmold and
serve.
And ready to enjoy a delicious flan.

825.- NUTELLA GALLET in the GM OVEN model E

INGREDIENTS:
- 1 egg
- 150 gr flour
- 200 gr nutella
WAY TO PREPARE IT:
1 Put the nutella, egg and sifted flour in a bowl and mix well.
2 We take small balls of dough, and place them on baking paper
that we have cut to the diameter of the bowl.
3 The balls are flattened with a rolling pin, using a glass, to give
them shape. It's okay even if the edges crack.
4 Put them in batches in the bowl and program:

GM OLLA model E
Oven menu - 8 minutes

OVEN HEAD (Tª) 175º - 8 minutes*. ††††††††††

826.- COLD LEMON OR LEMON CAKE (no pan)

INGREDIENTS: - 740ml condensed milk (1 can) - 740ml condensed
milk (1 can)
- Juice of 8 lemons
- Zest of 1 lemon
- 250gr Philadelphia type cheese spread
- A slice of lemon for decoration

††††††††††NOTE: The edges are crispy and the inside depends on

the thickness we have made, if we make them thinner they are
crispy, if we have made them thicker the inside is soft like a brownie,
it depends on how you like them better.
5.- Remove and allow to cool.
Nutella cookies with only 3 ingredients ready in a jiffy
Ingredients for the base of the Lemon Cold Cake:
- 1 package of Maria cookies
- 100gr butter
MODE OF PREPARATION:
1 To prepare the cookie base for the Lemon Cold Cake, beat the
package of cookies until well crumbled and place them in a bowl.
2 Melt the 100gr of butter and add it to the bowl, mix well until the
ground cookies are impregnated and a stiff dough is formed. Pour
this dough into the cake pan and press it very well to the base until
the cookie is compacted.
Preparation of the lemon cake
1 In a sufficiently deep bowl place the can of condensed milk
together with the zest of one lemon and the 250 grams of cream
cheese. 2.- Beat these ingredients very well until a homogeneous
mixture is obtained.
3 Then add the lemon juice from 8 lemons and beat until the dough
takes consistency.
4 Pour the mixture into the cake pan where you have previously
placed the cookie base.
5 Let the lemon cake cool for about 30 minutes at room
temperature, then put it in the refrigerator for about 3 hours.
6 Finally, make thin slices of lemon to decorate the cake, or put on
top of the cake lemon syrup, whipped cream, as you like.

827.- EXPRESS PEASANTS WITH BACON in the GM OVEN

Model E
INGREDIENTS:
- frozen peas
- onion
- oil
- bacon
- 20 ml white wine
- 20 ml soy sauce
WAY TO PREPARE IT:
1 In the pan we put a little oil in the frying menu.
2 When it is hot, add the onion and poach, add the bacon and fry.
3 Add the peas, wine and soy sauce.
4 Close and program:
GM OLLA model E
Stew menu - valve closed - (Tª) 110º - (P) low - 5 minutes

And ready for a tasty, healthy and quick dinner

828.- PORK RIBS WITH NOODLES in the GM OLLA model E
INGREDIENTS:
- pork ribs
- onion
- cardoon mushrooms
- 2 tablespoons of fried tomato
- broth (meat or vegetable)
- thick noodles
- oil
MODE OF PREPARATION:
1 In the pan we put a little oil in the frying pan, fry the pork ribs in
small pieces, seasoned with salt.
2 When they are golden brown add the chopped onion and the
mushrooms in not too small pieces. When the onion is transparent,
add the fried tomato and the broth.
3 To the broth you can add a teaspoon of paprika and an envelope
of saffron.
4 Close and program:

GM OLLA model E
Stew menu - valve closed - (Tª) 140º - (P) medium - 15 minutes

5 Depressurize, open, and now that the ribs are done, add the
noodles.
6 Close and program:

GM OLLA model E
Stew menu - valve closed - (Tª) 110º - (P) medium - 3 minutes

7 Depressurize, open and serve. It is a pleasure because the broth

that you have poured is the one that comes out with the soup. Eat
immediately because the noodle absorbs the broth.
829.- TRIGUEROUS ASPARAGUS TOSTA WITH HAM AND
CHEESE in the GM OLLA model E
INGREDIENTS:
- green asparagus.
- cheese of your choice (semi-cured, cured, mature, soft, etc.). )
- serrano ham
- bread
MODE OF PREPARATION:
1 Start by cleaning the green asparagus. First we cut off the hard
part at the bottom (which is discarded or saved for a broth) and then
we remove the skin with a potato peeler until the white part, which is
the tender part, appears.
2 Put three measuring cups of water with a drizzle of oil and a little
salt in the bowl of the pot and the rack, on top of the steamer and the
clean asparagus. Close and program.

GM OLLA model E
Steam menu - valve closed - (P) medium - (Tª) 120º - 3 minutes

3 Depressurize, open and drain on a plate with kitchen paper.

4 Spread a slice of Serrano ham. Top with a few pieces of cheese,
the asparagus, leaving the tips uncovered, another little bit of cheese
and finish by rolling up with the ham.
5 Cut the bread slices and place the rolls on top.
6 In the pan put the grill rack and on top the slices of bread with the
rolls and grated cheese on top to gratinate.

OVEN HEAD (Tª) 175º - 5 minutes

Until the cheese is melted and the ham is a little crispy to our liking.
Eat them warm, they are delicious!!!!

830.- PEAS WITH CREAM CHEESE in the GM OLLA model E

INGREDIENTS:
- a can of cooked peas
- cheese (to your taste)
- diced serrano ham
- 200 ml. of liquid cream
- salt
- black pepper
- nutmeg
MODE OF PREPARATION:
1 Drain in a colander and wash with water to remove the foam and
set aside until the cream is ready.
2 Grate the cheese or if you already have it grated from a bag it is
also ok, the cheese to your taste.
3 Put the cream in the bowl and add the grated cheese. Leave it on
the low heat menu, making sure it does not stick and turning it until
the cheese is completely melted.
4 Season with a little salt, ground black pepper and nutmeg.
5 Put the peas we had reserved for a few minutes to soak in the
sauce.
6 We put them on the plates and add a few slices of Serrano ham.
And ready!!!! do not tell me it is not a tasty, simple, quick, healthy
and easy to prepare dish.

831.- MUSHROOMS WITH HAM SNOWSTICKER ne la

GM OLLA model E
INGREDIENTS:
- cardoon mushrooms
- flour
- egg
- Serrano ham in very small cubes
- 1 canned bell bell pepper
- 1 clove garlic
- a splash of milk
- chopped parsley
- salt
- oil
MODE OF PREPARATION:
1 Season the whole mushrooms, medium or large mushrooms, three
or four per person.
2 Dredge in flour and egg and fry in oil in the pan on fry menu.
3 We let them drain the excess oil on a plate with kitchen paper and
leave them somewhere, such as inside the micro, so that they do not
cool, or cover them with a plate.
4 In the same oil, sauté the chopped garlic clove and the bell bell
pepper, also chopped.
5 Add the chopped ham and stir a few times.
6 Beat the eggs with salt, not too much as the ham is already salted,
a splash of milk, which is important to make them creamier, and
chopped parsley.
7 Pour into the pan and stir until it begins to set, on low heat,
because the scrambled eggs have to be juicy and if we overdo it, it
will be dry and not so good. Remove immediately.
8 Serve with the battered mushrooms and the scrambled ham in the
center.
And ready!!!! a simple and very tasty dish

832.- HAM PACKAGES in the GM OVEN model E

INGREDIENTS:
- loaf bread
- milk
- egg
- ham of york
- serrano ham
- oil
MODE OF PREPARATION:
1 We cut the bread as if we were going to make sandwiches, we
open it.
2 Stuff with a bit of ham and serrano ham, dip it in milk and coat it in
beaten egg.
3 In the frying pan put a little oil in the fry menu.
4 Fry it when the oil is very hot.
5 Place on kitchen paper to absorb excess oil.
And that's it!!! a simple and easy to make sandwich. A delicious,
tender and tasty snack Ideal for a weekend dinner at home.
833 SALMON MONTADITO IN BREAD MOLDED BREAD
(without pot)
INGREDIENTS:
- slices of sliced bread
- pickled gherkins (olives, spring onions... to taste)
- capers
- dill
- smoked salmon slices
- a tub of cheese spread
- mayonnaise
- milk
WAY TO PREPARE IT:
1 Mix the cheese spread with the dill. Reserve.
2 Mix the mayonnaise with a splash of milk, stir well leaving a thin
sauce.
3 Chop the capers and gherkins (leave some for decoration) and
mix with the previous mayonnaise.
4 Spread a slice of bread with the reserved cheese, place a slice of
salmon on top, and a layer of mayonnaise and pickle mixture on
top. Repeat.
5 To finish, cover with bread spread with mayonnaise and pickles
and decorate with salmon.
We are going to let the pot rest a little bit as it is the weekend and
this dish can be prepared in advance and in a short time, a delicious
salmon sandwich in sliced bread. Ideal for any time of the day
834.- PROVOLONE CHEESE WITH TOMATO in the GM OLLA
model E
INGREDIENTS:
- tomato sauce
- slice of provolone cheese
- oregano.
- oil
- pepper.
MODE OF PREPARATION:
1 In a glass container that can withstand the oven and that fits in the
pan, pyrex type container put a few tablespoons of tomato sauce, if
you have homemade better than better, if not from a jar.
2 place the slice of cheese on top
3 Add pepper and oregano to taste and drizzle with a very small
amount of oil.
4 Closing and programming:

GM OVEN model E Oven Menu - 12 minutes

OVEN HEAD (Tª) 200ºC - 12 minutes

5 Take out the container being careful not to burn yourself and
serve hot.
It is a tasty starter and very easy to make, accompany it with slices
of toasted bread for dipping. It is an ideal recipe for those of you who
like cheese, simple, super fast and very good. !!!!!
835.- EGG AND CHEESE FLAN in the OLLA GM model E
(Contribution of Almudena García Sobrido)
INGREDIENTS:
- 3 eggs
- 4 tablespoons sugar
- 5 cheeses
- 300 ml. of milk
MODE OF PREPARATION:
1 We beat everything with the mixer.
2 Put liquid caramel in the custard pan and cover it.
3 Place the rack in the pan and the flan pan on top.
4 We put water up to half of the flan pan and close the pot.
5 We program:

GM OLLA model E
Stew menu - valve closed - (P) medium - (Tª) 130º - 10 minutes

6 Let it depressurize on its own.

And ready!!!! a delicious flan
836.- FLAN DE MASCARPONE in the OLLA GM Model E
(Contribution of Almudena García Sobrido)
INGREDIENTS:
- 1 small can of condensed milk
- the measure of the can of whole milk
- 1 terrine of Mascarpone
- 4 eggs
MODE OF PREPARATION:
1 Beat all the eggs with the condensed milk and the whole milk and
at the end add and beat just enough cheese (previously beaten a
little so that it integrates better).
2 Place the grid in the pan and place the caramelized or not
caramelized custard pan on top with the mixture. Add water up to
half of the flan pan.
3 Programming:

GM OLLA model E
Stew menu - valve closed - (P) medium - (Tª) 130º - 20 minutes

4 Leave 10 minutes more in maintenance, canceling the menu but

without opening the pan or depressurizing it.
5 Remove the custard pan and allow to warm. Place in the
refrigerator and when cold, remove from the mold.
And that's it!!! An appetizing flan
837.- FROG ANKLES IN FRYING in the GM OVEN model E
INGREDIENTS:
- frogs' legs
- lemon
- oil
- flour
- egg
- parsley
WAY TO PREPARE IT:
1 Marinate the haunches half an hour before cooking with a little
lemon juice and oil.
2 Once the haunches have been removed from the marinade, dip
them in flour and then in beaten egg.
3 In the frying pan put a little oil in the fry menu.
4 Add the haunches when the oil is hot and fry on both sides.
5 When the haunches are golden brown, remove them from the pan
and sprinkle them with a little chopped parsley.
It is normal to prepare 3 pairs of haunches per person, it is an easy
starter to prepare and it is also tastier eaten with the fingers
hehehehe. They are delicious
838.- SALMON WITH PINEAPPLE in the GM OLLA model E
INGREDIENTS:
- salmon fillets
- pineapple
- onion
- cilantro
MODE OF PREPARATION:
1 In the pan put a little oil in the fry menu and when it is hot put the
salmon fillets.
2 Fry the salmon just right, if possible a little undercooked so that it
is juicy. Remove and set aside.
3 In the same oil that is very hot, sauté the diced pineapple with the
onion cut into julienne strips to brown a little but without
overcooking.
4 Add the coriander.
5 Serve the salmon with the sautéed pineapple on top.
And that's it!!! You can substitute the pineapple for mango and add
a few drops of soy sauce.
A rich and juicy dish, you will like it.
839 MORUNA CHICKEN PIE in the GM OLLA model E
(Contributed by Pili Gómez)
INGREDIENTS:
- Puff pastry or phyllo dough
- 1 onion
- 500gr chopped chicken breast
- 3 eggs
- A knob of butter
- 160 gr. Sugar
- Pine nuts, raisins and almonds (I use the salad mix from
Mercadona).
- Parsley, ginger, saffron and cinnamon
MODE OF PREPARATION:
1 Chop everything.
2 Add to the beaten eggs in a bowl, mix very well.
3 Fill the puff pastry or phyllo sheet as if it were a pouch.
(about 3 or 4 pastela)
4 Put the rack in the pan and parchment paper so that it does not
stick and program:

GM OLLA model E
Oven menu - valve open - (Tª) 160 degrees - 20 minutes

If you do not have a baking head, open and turn halfway through the
baking time.
If not, at the end put the head for a few minutes to brown it on top.
840.- HAKE WITH TOMATO AND OREGANO in the GM OLLA
model E
INGREDIENTS:
- hake (loins, fillets..)
- onion
- tomatoes
- 1 level tablespoon of dried oregano
- salt
- dill
- sugar
- oil
WAY TO PREPARE IT:
1 Chop the onion and poach it in the pan with oil in fry menu.
2 Peel the tomatoes and cut them into small cubes. When the onion
is transparent add the tomato, salt and sugar and program:

GM OLLA model E
Simmer menu - valve open - 10 minutes

3 Open, put the oregano, turn a few times.

4 Season the fish with salt and dill and put it in the bowl on top of
the tomato. Cover and program:

GM OLLA model E
Stew menu - valve closed - (P) medium - (Tª) 120º - 2 minutes

5 Allow to depressurize, open, remove and plate.

A tasty, healthy and easy hake dish
841.- CHICKEN NOODLES in the GM OLLA model E
INGREDIENTS:
- chicken breast in pieces
- fat caliber noodles
- 1 tbsp.brown sugar
- 2 tbsp.white wine
- 3 tablespoons soy sauce
- onion
- salt
- pepper
- garlic
- oil
- broth
METHOD OF PREPARATION
1 In a bowl make a sauce by putting a spoonful of sugar, two
spoonfuls of wine and three spoonfuls of soy, mix very well and set
aside.
2 Put the oil in the pan and seal the seasoned breasts in the fry
menu.
3 Add the garlic and stir a few times.
4 Add the reserved sauce and the chopped onion. Close and
program:

GM OLLA model E
Fry menu - valve open - (Tª) 120º - 3 minutes

5 Open, add the broth and the noodles, program:

GM OLLA model E
Stew menu - valve closed - (P) medium - (Tª)130º- 3 minutes

6 Depressurize, open, stir and serve.

A Japanese recipe a little tuned, a different noodle dish, do you dare
to try it?

842.- ALBONDIGAS WITH PEAS SAUCE in the GM OLLA Model

E
INGREDIENTS:
- meatballs
- oil
- chopped onion
- 2 cans of peas
- salt
- 1 stock cube
- 1/2 measuring cup of white wine
- broth
MODE OF PREPARATION:
1 You can make the meatballs at home or buy them already
prepared.
2 In the pan put a little oil and brown the meatballs in fry menu and
once fried reserve them on a plate.
3 In the same oil, fry the onion until it changes color.
4 Add the meatballs, the cans of peas, drained and washed to
remove the foam, salt to taste, a stock cube, the wine and leave for a
few minutes to evaporate the alcohol.
5 We put broth to cover the meatballs, always remember that the
broth that we put is the one that will come out and even a little more
what the ingredients release.
6 Closing and programming:

GM OLLA model E
Stew menu - valve closed - (P) medium - (Tª) 130º - 15 minutes

7 Depressurize, open, remove the meatballs and pass the sauce

through the turmix, reserving a little of the broth to add as we like the
sauce thicker or thinner and to taste.
Quick, easy and tasty recipe to prepare meatballs with pea sauce.

843.- LANGOSTINOS WITH YOGURT AND SOY SAUCE in the

GM OLLA model E
INGREDIENTS:
For the sauce:
- 1 plain or Greek yogurt.
- 40 gr soy sauce (4 tablespoons).
- A pinch of salt
- ground white pepper.
- prawns
MODE OF PREPARATION:
1 Pour the yogurt into a bowl along with the soy, salt and pepper.
2 Mix well with a whisk and ready to serve.
Prawns:
1 If we buy the prawns raw, we peel them and we can grill them in
two ways (grill menu) or bread them and fry them (fry menu).
2 If we buy the cooked prawns, put them with this sauce instead of
mayonnaise or pink sauce.
3 Or if we want to show them off more we peel them and put them
on skewers.
Either way the prawns with this easy sauce are very tasty,
original and combines the Mediterranean flavor of the yogurt and the
oriental touch of the soy sauce.

844.- CARROT AND ONION TORTILLA in the GM OVEN model E

INGREDIENTS:
- 1/4 measuring cup oil
- an onion
- 4 eggs
- 250 gr carrots
WAY TO PREPARE IT:
1 Peel the carrot and wash it, cutting it into slices as for an omelet.
2.- Cut the onion into julienne strips.
3 Put the carrot and onion in the pan and add salt to taste and the
oil.
4 Stir, close and program:

GM OLLA model E
Stew menu - valve closed -5 minutes

5 Depressurize, open and as it will have released juice to the carrot

we put stew menu with the lid open and while we are beating the
eggs.
6 Pour the eggs into the bucket, place everything well with the egg.
7 Place the lid without closing, supported, and program

GM OLLA model E
Oven menu - 7 minutes

8 Open, put :

OVEN HEAD (Tª) 175º - 8 minutes

If you don't have a head, take the pan out of the pot and let it cool
down a few minutes so you can turn it over, put the oven menu on
for another couple of minutes on the other side and it's ready!!!!
Really try it, a spectacular flavor, you will be surprised by the carrot
omelet with onion.

845.- MANGO FLAN in GM OLLA model E

INGREDIENTS:
- 2 handles
- 1 tablespoon flour
- 3 tablespoons milk
- 2 sheets of vegetable gelatin
- cocoa
MODE OF PREPARATION:
1 Put the gelatin sheets in cold water for about 10 minutes.
2 In a blender, put the chopped mango, 3 tablespoons of milk and a
tablespoon of flour and blend.
3 Heat it in the bowl already crushed, stirring on the low heat menu,
for a few minutes, without boiling.
4 When it is hot, drain the gelatin sheets and add to the mixture and
mix, so that it melts.
5 Sprinkle individual molds with cocoa or a large mold and empty
the flan.
6 Leave in the refrigerator for 5-6 hours. When it is time to serve,
leave the base of the mold in hot water for a few moments, so that it
can be removed more easily if you want to plate it or eat it directly
from the individual mold. Sprinkle with cocoa.
Ready to eat a delicious mango flan dessert.
846.- GREEN BEANS WITH BEICON AND CREAM (Contribution
of Carmen Millan)
INGREDIENTS:
- 500gr beans
- onion
- garlic
- 120gr bacon
- 125 ml cream
- 2 eggs,
WAY TO PREPARE IT:
1 First, boil the beans with a measure of water and salt, steamed.
2 Then in the clean pot I put a little oil and poached onion and
garlic, then add the bacon, I gave it a few turns in cooking menu for
model D and in model E in stew menu.
3 Add the cream and bring it to a boil while turning it.
This way they are very good, and then optionally, I also tried with a
little bit, I beat 2 eggs and mixed. Greatest!!!!
847.- ORANGE AND CHOCOLATE BIZCOCHO BEBRA in the
GM OLLA model E
INGREDIENTS
- 250 gr sugar
- 1 whole orange with thin skin
- 4 eggs
- 100 gr oil or butter
- 1 plain yogurt
- 220 gr flour
- 1 sachet of Royal baking powder
- a pinch of salt
- 50 gr milk
- 150 gr of nestle dessert chocolate
MODE OF PREPARATION:
1 Put the sugar and the orange peel in the blender cup, but only the
orange peel without any of the white.
the orange*, peeled without any white and chopped, whisk.
2 Add the eggs and continue beating.
3 Add the oil or butter and yogurt and mix well.
4 Incorporate the flour, the yeast and the sifted salt and mix
everything very well.
5 Divide the mixture into two bowls.
6 Put the chopped chocolate and milk in a bowl and heat in the
microwave for 30 seconds, stir and stir for 30 seconds more until
melted and well blended.
7 Add the melted chocolate to one of the bowls where we have a
little less than half of the dough, and mix well.
8 In the ceramic pan better the ceramic one, if it is the daikin put on
the bottom baking paper, which we will have buttered or brushed
with oil, we start by putting in the center a ladle of white dough, then
we also put in the center another ladle of chocolate dough and so on
until the doughs are finished.
9 Close and program:
GM OLLA model E
Oven menu - valve open - (Tª) 120º - 60 minutes
10 Depressurize, open and set:

OVEN HEAD (Tª) 175º - 8 minutes

- NOTE: If you use thin-skinned oranges with little white rind, you
can use the whole orange.
How good is this cake and how beautiful it looks when cut with its
stripes with the perfect chocolate orange combination !!!!
848.- LEMON CAKE BIZCOCHO in the GM OVEN
model E
INGREDIENTS:
- 1 package of lemon cream cookies
- 1 lemon yogurt (or plain Greek yogurt)
- 1 small glass (that of the yogurt itself) of sugar
- 1 small glass of oil
- 3 eggs
- 1 sachet of baking powder or 3 sachets of raising agents
- Lemon scent/aroma or grated rind (optional) ‡‡‡‡‡‡‡‡‡‡ §§§§§§§§§§
MODE OF PREPARATION:
1 Chop the cookies with a blender, cecomix, thermomix, etc. any
other food processor.
2 . - Add the rest of the ingredients and beat.
3 Put the mixture in the greased pan, or if you want to do it in a
silicone mold.
4 Close and program:

GM OLLA model E
Oven menu - valve open - (Tª) 130º - 40 minutes

5 Open and check with a toothpick that it is ready.

6 Put on the furnace head:

OVEN HEAD (Tª) 175º - 8-10 minutes*.

‡‡‡‡‡‡‡‡‡‡ more or less minutes until golden brown to taste.

§§§§§§§§§§ The essence or grated bark is optional. If you want a
sponge cake with an intense lemon flavor, if not, it is not necessary,
it is up to your taste.
7.- Once the browning is finished, remove the bowl from the pan and
let it cool a little. When you see that it is not so hot so that it does not
break when unmolded, take it out and let it cool on a wire rack.
It is a very useful cake if you feel like cake and you don't have flour
but you have cookies hahaha Do not hesitate to make this cake, it
will surprise you. Enjoy it!!!! of a spongy and juicy sponge cake,
recommended
849.- FRIED CHEESE WITH TOMATO in the GM OLLA model E
INGREDIENTS:
- fresh cheese
- fried tomato
- oil
WAY TO PREPARE IT:
1 Cut the fresh cheese into triangles or rectangles approximately
one finger thick.
2 Make the cheese as in recipe nº 387.- Grilled fresh cheese.
3 Add the fried tomato and let it soak in the sauce for a few more
minutes. If it is homemade tomato much better.
4 Plate and serve.
If you accompany it with fried eggs, I can't even tell you, go cutting
the bread loaf hahaha.
Sit at the table and enjoy!
850.- CHICKEN CHICKEN BREAST IN LEMON SAUCE in the
GM OLLA Model E
INGREDIENTS:
- skinless chicken breasts.
- juice of a lemon.
- 1/2 measuring cup of chicken broth
- salt.
- pepper
- Oil
MODE OF PREPARATION:
1 Season the chicken breasts with salt and pepper.
2 In the pan with a little oil in fry menu, put the seasoned breasts
and fry them on each side.
3 Without removing the chicken breasts, add the broth and lemon
juice. Close and program:

GM OLLA model E
Stew menu - valve closed - (Tª) 120º - (P) medium - 3 minutes

4 Depressurize, open, stir and leave uncovered for a few more

minutes so that the sauce thickens a little.
Although it is very good on its own, you can accompany this recipe
with a little white rice or salad, you will love it!
MOROS Y CRISTIANOS en la OLLA GM model E (Contributed
by Estíbaliz De Pablo Jiménez )
INGREDIENTS:
- Black bean
- Onion
- Garlic
- Laurel
- Stock cube
- Flour
- Paprika
- Rice
WAY TO PREPARE IT:
1 The day before, soak the beans.
2 Put the beans in the pot with the soaking water covering about 2
fingers above them and add a whole onion, a garlic, a bay leaf and
a stock cube. Close and program:

GM OLLA model E
Turbo menu - valve closed - 12 minutes

3 Allow to depressurize by itself.

4 In another pan or if you don't have one, in a frying pan fry a
small onion and a garlic. When it takes color add a spoonful of flour
and toast in the sofrito. Now add a teaspoon of paprika, being
careful not to let it burn.
5 Add the sofrito to the beans and program again.

GM OLLA model E
Turbo menu - valve closed - 5 minutes

6 Prepare a white rice according to recipe number 9. And ready a

black and white plate
852 POTAJE CANARIO DE CHÍCHAROS en la OLLA GM
model E (Contribution of Juana M. Nicholas)
INGREDIENTS:
-Peas (it is a legume, if you don't have it, you can use chickpeas for
example) soaked the night before.
-Salted chives (soak the night before)
- One or two chorizos
-Potato
-Green bell pepper
-Red bell pepper
-Pumpkin
-Onion
-Carrots
- One whole unpeeled head of garlic, cut off the tip only.
- One ear of corn
- A good splash of olive oil
-Paprika to taste
- Ground black pepper to taste
- Ground cumin to taste or whole
- A bay leaf
-A little salt because the rib is already salty.
- Water to cover or a little more.
- Chubby noodles
WAY TO PREPARE IT:
1 Put everything raw in the pot except the noodles.
2 Put the vegetables in large chunks and then when they are done
we will take them out and grind them with the blender.
3 Close and program:

GM OLLA model E
Stew menu - valve closed - (P) medium - (Tª) 140º - 35 min.

4 Depressurize. Remove the vegetables and mash all except the

head of garlic and the potato.
5 If the legume is not done yet we put the time we need with the
same menu and temperature.
6 When the vegetables are ready, add a handful of noodles and
put them in the pan:
GM OLLA model E
Stew menu - (Tª) 120º - 13 minutes

With the lid removed and stirring from time to time.

7 When the noodles are ready, add the chopped vegetables and
stir. Ready to eat!
853.- CARMEN'S STYLE OCTOPUS in the OLLA GM model E
(Contribution of Carmen Millán)
INGREDIENTS:
- octopus
- potatoes
- paprika
- coarse salt
- oil
WAY TO PREPARE IT:
1 The octopus is best frozen if it can be vacuum packed, if not buy it
fresh if it is Galician better, freeze it a few days clean, take it out the
night before for the refrigerator.
2 Peel some potatoes and cut them in quarters (cachelos, in my
land) and from the water directly into the bowl.
3 Put the octopus under the tap, drain it with your hand and put it
directly into the bowl, place it on top of the potatoes, do not add ANY
water, close and program:

GM OLLA model E
Stew menu - valve closed - (P) medium - 12 minutes *For model D
pot set 10 minutes
4 Let it depressurize on its own.
5 With a cup of water in the bottom, cut it, paprika, coarse salt and
good oil.
Ready!!! perfect and an incredible flavor, if you want the octopus
flavor, don't add anything else.
854.- FRIED MILK in the GM model E FROGGER (Contribution of
Carmen Millán)
INGREDIENTS:
- 5 measures whole milk
- 1 and 1/2 cornstarch
- lemon peel
- a cinnamon stick
- 1 measure of sugar
- egg yolk (optional)
- tablespoon of aniseed (optional)
MODE OF PREPARATION:
1 Mix the ingredients well.
2 Butter the pan, preferably a ceramic one.
3 Put the mixture, the lemon peel and the cinnamon stick or
powdered cinnamon. Close and program:

GM OLLA model E
Oven menu . (Tª) 140º - 8 minutes

4 Allow to depressurize by itself,

5 Pour it in a damp container (pour water and remove) the container
should be high (not big) square, the dough should be 2 or 3 cm high.
6 Allow to cool first outside and then in the refrigerator, it must be a
compact dough like that of croquettes.
7 Cut into small squares, dredge in flour and beaten egg, fry in
plenty of hot oil in the frying pan on the frying menu.
8 Place on absorbent paper
9 Then in a clean bowl sprinkle with sugar and cinnamon, or with
nothing or a mixture of powdered sugar and cinnamon.
A very old but delicious dessert!!!!
855.- COCONUT MILK BIZCOCHO in the GM OVEN model E
INGREDIENTS:
- 4 eggs
- 200 ml coconut milk
- 200 grams of sugar
- 200 grams flour
- 50 grams of shredded dried coconut
- 5 tablespoons olive oil
- 100 ml milk
- 1 sachet of levadora
- 2 tablespoons liqueur (optional)*********** †††††††††††
WAY TO PREPARE IT:
1 In a bowl, beat the eggs and sugar vigorously if we do it by hand,
but with a stick blender.
2 Add the milk, the coconut milk, the two tablespoons of liqueur, the
grated coconut and the olive oil.
3 Sift the flour and the yeast and add it little by little to the mixture in
the bowl while mixing well.
4 Grease the bowl
5 Pour the coconut milk mass in the bowl, close and program:

GM OLLA model E
Oven menu - valve open - (Tª) 130º - 40 minutes**.

6 Take it out of the pan, let it cool a little before unmolding it and put
it on a wire rack to finish cooling.

*********** If we do it in a silicone mold, depending on the type of

mold and the height of the mold walls, the time may vary, so it is
necessary to prick it with a toothpick.
††††††††††† The liqueur that we add to the dough, can be the one
you like or the one we have at home, acorn liqueur, blackberry, etc.
And ready a rich cake made with coconut milk. It can be served with
a drizzle of melted chocolate on top.
856.- SALAD WITH CHICKEN AND CHEESE in the OLLA GM
mod E
INGREDIENTS:
- lettuce.
- chives
- green bell pepper.
- tomato.
- chicken fillets.
- grated cheese.
- parsley
- chives.
- salt
- pepper
- oil
WAY TO PREPARE IT:
1 Wash and chop the lettuce into small pieces, put it on the base of
a flat plate and season it with a pinch of salt.
2 On top of the lettuce, place the finely chopped spring onion and
the green bell pepper in thin strips.
3 Then add the tomato, peeled and cut into thin half moons. Season
again lightly with salt and pepper.
4 Put a spoonful of oil in the pan on the grill menu and when the
chicken is ready to your liking, season it with salt and pepper, cut it
into 2-centimeter strips lengthwise and place it in the center of the
plate on top of the vegetables.
5 Grate some cheese and sprinkle it over the chicken and
vegetables, then add the finely chopped parsley and chives and
drizzle with a good splash of olive oil.
Serve and enjoy!!!!
857 PAN DE MOLDE (Contribution of Naftalí Linares Moreno)
INGREDIENTS:
- 250 ml of warm milk
- 8 gr dry baker's yeast or 20 gr fresh baker's yeast
- 50 gr olive oil
- 1 tablespoon sugar
- 1 tablespoon of honey
- 1 teaspoon salt
- 500 gr of strong flour
MODE OF PREPARATION:
1 We put in a vol the warm milk, the yeast that we dissolve in the
milk, the oil, sugar, honey, salt and flour.
2 Knead everything well, if you have a mixer it will be easier.
3 Remove from the vol, place on a surface, stretch, roll up as if it
were a gypsy's arm.
4 We put it in an elongated mold that we have brushed with oil.
5 Cover with a cloth and let it rise until the dough doubles its
volume.
6 When the dough has risen, brush the surface with milk, gently so
that the dough does not fall.
7 Place in a preheated oven at 200ºC for about 35 minutes.
8 Remove the mold and let it cool on a wire rack.
9 If you want the crust to be soft, when you take the bread out of the
mold, keep it in a still warm bag.

858.- COLORED GELATINE in GM OVEN model E

INGREDIENTS:
- prepared gelatine of the flavors you like
- 1/4 liter = 1 glass of water
WAY TO PREPARE IT:
1 Put a glass of water in the pan on the stew menu.
2 When the water is boiling, add the contents of the sachet of
flavored gelatin (lemon, strawberry, pineapple, etc.). )
3 Add another glass of cold water and stir constantly.
4 Pour the gelatin into the orange peels.
5 Let stand in the refrigerator for approximately 3 hours.
6 Remove and cut into wedges.
- You can add pieces of acid fruits such as tropical fruits, but it must
be made with fruits in syrup, since natural fruit does not set the
gelatin.
Look what a great idea to prepare colored jelly.
859.- GELATINE DESSERT WITH CONDENSED MILK in the
GM OLLA model E
INGREDIENTS:
- 1 sachet of lemon jelly
- 1 sachet of strawberry jelly
- 1 sachet of grape jelly
- 1 sachet of orange jelly.
- 1 can of condensed milk.
- 2 sachets of unflavored gelatin.
MODE OF PREPARATION:
1 Let's start by preparing the four sachets of gelatine separately,
and make them as in recipe nº 858.
2 Pour into separate containers and put them in the refrigerator.
3 Once the gelatin has a firm texture, cut it into small pieces and
mix all the colors in a large bowl.
4 Add the can of condensed milk and once we stir well, we wait for
it to cool down. ATTENTION, place the condensed milk mixture on a
mold that should already have the colored gelatin squares inside.
5 Mix the 2 sachets of unflavored gelatin with half a cup of cold
water. 6.- When we see that these ingredients are well mixed, add
one and a half cups of boiling water.
7 It is very important that all the ingredients are well mixed and that
no lumps are formed.
8 Put in the refrigerator, wait for the gelatin to harden and it's ready.
An original, simple, healthy and colorful dessert. Ideal if you are
thinking of organizing a party for your child, a dinner party or any
other gathering, because its flavor and colors will delight everyone.
This dessert can be used for different occasions, for example if it is
for a children's party you can use flavors such as lemon, grape and
strawberry, which is suitable for the little ones. If you want to
organize it for Halloween, remember to use orange and lemon jelly,
or if you are thinking about Christmas, use strawberry, raspberry and
grape jelly.

860.- CHRISTMAS APERITIVO (Without pot)

INGREDIENTS:
- boiled prawns
- 1 slice of pineapple in syrup
- a dash of ketchup
- 3 tablespoons of mayonnaise
- one tablespoon of brandy
- some fruits of the forest
MODE OF PREPARATION:
1 .-. Peel the prawns and cut into small pieces.
2 Open a can of pineapple, remove a slice and cut it into small
pieces.
3 Prepare a pink sauce with the mayonnaise, ketchup and brandy.
4 Put in a bowl, mix everything, and serve in individual bowls or
spoons..........................
An easy, simple, quick appetizer.... that you can leave ready while
we are starting up the pot hahaha
861.- KFC CHICKEN in the GM OLLA
model E
INGREDIENTS:
- chicken breast
- flour
- 2 tablespoons of sweet paprika
- 2 teaspoons curry
- 1 and 1/2 teaspoons of ground white pepper
- salt
- oil
- water
- garlic powder
- grated cheese
WAY TO PREPARE IT:
1 In a bowl put the flour, the heaped tablespoonful of sweet paprika,
a teaspoonful of curry and half a teaspoonful of ground white pepper,
salt to taste and water until a paste is formed.
2 Cut the chicken breasts into strips not too thin or too thick and dip
them in the mixture. Mix well so that they are impregnated and cover
with film.
3 Take them to the refrigerator for at least 1/2 hour, if you can leave
them for 1 or 2 hours, the better.
4 In another bowl mix flour with a heaping tablespoon of sweet
paprika, 1 teaspoon of pepper (or less if you don't like it spicy) and a
teaspoon of curry. You can add garlic powder or grated cheese
almost ground. To taste. Mix well
5 Pass each chicken strip through this new mixture without draining
too much of the mixture.
6 In the pan put oil in the fry menu and when it is very hot, fry in
batches until golden brown.
You can't imagine how they are You can serve them with a salad.
862 SPARROWS WITH MANTITA in the GM OLLA model E
INGREDIENTS:
- white asparagus
- slices of cooked ham
- grated cheese
WAY TO PREPARE IT:
1 Open the can or jar of asparagus and drain well.
2 We roll them in a slice of cooked ham.
3 Sprinkle grated cheese on top.
4 Place the rack in the pan and place the asparagus on top.

OVEN HEAD (Tª) 175º - 5 minutes

And ready a quick and easy dinner to prepare in a moment.

863.- BREADED CHICKEN WITH LEMON in the GM OVEN model
E
INGREDIENTS:
- megrim or sole
- bread crumbs
- arugula leaves
- lemons
- oil
- salt
- pepper
WAY TO PREPARE IT:
1 Ask the fishmonger to clean the rooster loins and remove the
scrape (take the scrape to make fish stock).
2 Wash the fish in cold water, season with salt and pepper and coat
with breadcrumbs.
3 In the pan put oil in the fry menu and fry it very hot.
4 When the breadcrumbs begin to brown after two or three minutes,
remove on absorbent paper towels.
5 Serve directly on arugula leaves.
6 Accompany the fish with lemon wedges.
A simple way to eat fish without major preparations, a light dish,
quick to prepare and with excellent results.
864.- SQUASH LASAÑA WITH HAM AND GOAT CHEESE in the
GM OLLA model E
INGREDIENTS:
- thickly sliced cooked ham slices
- zucchini
- tomato
- goat cheese
- oil
WAY TO PREPARE IT:
1 Cut the zucchini into long slices and set aside.
2 Cut the tomatoes and goat cheese into medallions and set aside.
3 Put baking paper in the pan to remove the lasagna well.
4 We are forming the lasagna a slice of ham, cover it with a layer of
zucchini slices, goat cheese, a layer of tomato, another layer of ham,
zucchini and finally another slice of cooked ham.
5 Programming:

GM OLLA model E
Oven menu - (Tª) 130º - 8 minutes

OVEN HEAD (Tª) 175º - 8 minutes

Serve hot.
A very tasty lasagna, you can enrich this recipe by also covering it
with bechamel sauce and grated cheese before baking.
865.- HANDLE WITH BEICON in the GM Model E FROGGER
INGREDIENTS:
- handle
- thinly sliced bacon
- orange
- rosemary branch
MODE OF PREPARATION:
1 Cut large cubes of mango and roll a thin slice of bacon in each of
the cubes.
2 Put a little oil and a sprig of rosemary in the frying pan and fry the
bacon and mango cubes until crispy.
3 Serve with orange segments or orange juice.

PRESENTATION TIPS:
Add a shrimp, prawn or crayfish to the skewer to enrich the
preparation.
If you do not have mango, you can also prepare the cubes with
pineapple, melon, apple or pear.
866.- STUFFED AVOCADOS (Without pot)
INGREDIENTS:
- avocados
- oil
- 1 tablespoon balsamic vinegar
- Salt flakes
MODE OF PREPARATION:
1 Open the avocados in half and remove the stone.
2 Fill the inside of the avocados with two tablespoons of olive oil
and half a tablespoon of balsamic vinegar, season with salt and
pepper and serve.
PRESENTATION TIP:
The avocados can be stuffed with a shrimp and boiled egg mince or
with any other ingredient of your choice.
Ideal for Christmas starters, a recipe that we can leave prepared
very fast, easy and so good.
867.- MELOCOTON WITH CRUNCHY COAT in the GM
OVEN
model E
INGREDIENTS:
- peach
- natural orange juice
- cookies (gluten-free, maria )
- ground hazelnuts
- sprockets
- syrup
- shredded coconut
MODE OF PREPARATION:
1 Split the peach in half and remove the stone.
2 Chop the cookies into very small pieces, mix them with the
hazelnuts, pine nuts and syrup.
3 Cover the fruit halves with this paste.
4 Sprinkle the grated coconut over the top.
5 Put baking paper in the pan to make it easier to remove the
peaches once they are done.
6 Sprinkle the juice on top and program:

GM OLLA model E
Oven menu - (Tª) 120º - 10 minutes

OVEN HEAD (Tª) 175º - 10 minutes*. ‡‡‡‡‡‡‡‡‡‡‡

‡‡‡‡‡‡‡‡‡‡‡ Until the surface is golden brown

7.- Allow to cool and serve with the cooking juice.
Really delicious, a dessert that will surprise, prepare it for
Christmas !!!!
868.- CARROT WITH LIQUOR AND MINT in the GM OLLA mod
E
INGREDIENTS:
- oranges
- 200 ml. of orange or peach liqueur*.
- 1 mint branch
- 1 vanilla stick
- 100 gr. sugar
- 1 tablespoon orange blossom water
- If you do not want to prepare it with liquor, you can use orange
juice.
MODE OF PREPARATION:
1 In the saucepan over low heat, dissolve the sugar with a vanilla
stick and the liqueur, cook for a few minutes with the lid open,
stirring, cancel and leave to cool.
2 Peel the oranges eliminating the white skin and put them in a dish.
3 We bathe them with the liqueur and serve accompanied by a
chopped mint leaf.
A delicious dessert for a special occasion
869.- ORANGE WITH CINNAMON in the GM OLLA model E
INGREDIENTS:
- orange
- cognac
- cinnamon
WAY TO PREPARE IT:
1 Put the orange slices in the pan with a splash of brandy and cook
them with the lid open for a few minutes until the alcohol
evaporates.
2 Serve, sprinkle with cinnamon and serve.
It couldn't be simpler, super simple and ideal to end a dinner, you
will be surprised.
870.- ORANGE AND BANANA TATIN in the GM OVEN model E
INGREDIENTS:
- bananas
- oranges
- 1/4 glass of rum (optional)
- cookies
- tablespoons shredded coconut
- oil
MODE OF PREPARATION:
1 Cut the bananas into slices and put them in the pan in the frying
menu until they start to caramelize, being soft.
2 Add the orange juice and rum (optional) and allow to reduce until
the alcohol has evaporated.
3 Crush the cookies with the mixer, thermomix, mortar and pestle or
with a rolling pin until small pieces are left.
4 Add the grated coconut and oil, and mix well until a dough is
obtained.
5 Put a ring or pastry cutter and place a little dough on the bottom.
6 Put the banana slices inside until they reach the edge of the
cookie cutter and press the banana well to the bottom.
7 Leave in the refrigerator for three hours until well chilled.
8 Add liquid caramel on top.
9 Serve with a slice of orange.
And now we have a delicious dessert with a very nice presentation.
871.- DATILES BROCHETAS WITH ALMONDS in the GM OLLA
model E
INGREDIENTS:
- dates
- white almond
WAY TO PREPARE IT:
1 Put the almonds in the bowl and with the lid open because it will
take very little time to toast them and turn them over, program:

GM OLLA model E
Oven menu - (Tª) 180º - 3-4 minutes

2 Allow to cool.
3 Open the dates in half, remove the stone and add a couple of
almonds instead.
A very healthy starter to keep your energy up
872.- BACON COVER WITH GAMBA on GM OLLA model E
INGREDIENTS:
- shrimp
- bread
- thin slices of bacon
- oil
- salt flakes
MODE OF PREPARATION:
1 Peel the shrimp leaving the last ring and the tail. Save the heads
and shells for further processing.
2 Roll the shrimp tails with a strip of bacon and fasten with a
toothpick.
3 Cut the bread slices to a size that allows the skewer to be eaten
in one bite.
4 Sauté the tails in the pan with a few drops of oil on the grill menu.
5 Skewer the shrimp tail on the bread and serve hot.
6 Sprinkle a little salt flakes on top.
An ideal recipe, simple and easy to prepare for the approaching
dates.
873.- APPLE CAKE WITH PEACH AND PASTRY CREAM in the
OLLA GM model E (Contribution of Carmen Millán and
collaboration of Pilusqui de la Terraza)
INGREDIENTS:
- 1 sheet of puff pastry
- 500 gr. milk
- 3 eggs
- 100 gr. sugar
- 50 gr. cornstarch
- 1 teaspoon vanilla
- 25 gr. butter
- 4 apples (Golden , reineta, to taste...)
- cake glaze or hot jam mixed with a pinch of water
MODE OF PREPARATION:
1 - We make the pastry cream:
*With Thermomix: Milk, eggs, sugar, cornstarch, vanilla and butter, 8
min. 90º, speed 4.
*Traditional: In a kettle, puree all ingredients until smooth, bring to a
medium-low heat and stir with a whisk continuously until thickened.
Fill a piping bag and let cool completely.
Fill a piping bag and allow to warm.
2 - Unroll the puff pastry sheet, sprinkle with a little flour and roll it
out with a rolling pin to smooth it well. Make some cuts, place in the
bowl, and prick well.
3 - Cover the puff pastry with half of the cream, spread a layer of
sliced apples, another layer of cream and another layer of apples.
Close and program:

GM OLLA model E
Oven menu - valve open - (Tª) 130º - 35 minutes

OVEN HEAD (Tª) 200º - 10 minutes

4 Allow to temper.
5 Make the gloss coating and paint.
6 Place in the refrigerator for a few hours and serve.
874.- TOCINILLO DE CIELO in OLLA GM model E
INGREDIENTS:
- 6 egg yolks (egg whites can be frozen for other preparations)
- 250 grs. of white sugar
- 125 ml. of water
- liquid caramel for the mold
WAY TO PREPARE IT:
1 Caramelize a mold. One that fits in the bowl because we are going
to make it in a bain-marie like a flan.
2 In the bowl, put the water and sugar to prepare a syrup. We will
cook in low heat menu until it reaches the point of strand. How do we
know when it is ready? Well, take a little between your thumb and
forefinger (be careful not to burn your fingers) and when you
separate your fingers, a thread is formed. We let it lose heat.
3 On the other hand, beat the egg yolks and once the syrup is
warm, add them to the mixture and at the same time stir with the
whisk. If we see that due to the heat, the yolks tend to curdle, once
the mixture is ready, we pass the result through a strainer to
eliminate impurities, we strain the mixture through a sieve to avoid
any lumps or remaining egg white.
4 Once this is done, pour it over the caramelized mold and place it
on the rack in the bain-marie pan. The mold is closed with albal
paper, or if it is a flan pan with its lid. Close and program:

GM OLLA model E
Stew menu - valve closed - (Tª) 140º - (P) medium - 15 minutes

5 Let it depressurize, open and before removing it from the bowl,

prick it to see if the toothpick comes out clean. More or less as you
would do with a sponge cake or a flan.
6 Allow to cool before unmolding. Once cold, pour into a serving
dish and cut into squares for presentation.
Note: If the bacon is well done, it is quite slippery.
875.- MEMBRILLO FILLED PIES in the GM OVEN Model E
INGREDIENTS:
- quince
- pastry wafers
- egg
WAY TO PREPARE IT:
1 Fill half of the wafer circle with a piece of quince and seal the
edges with water.
2 Paint with beaten egg and place on the grid, program

GM OLLA model E
Oven menu - (Tª) 130º - 10 minutes

OVEN HEAD (Tª) 175º - 10 minutes

Remove when golden brown to your liking

A variety of quince pies for a delicious snack
876 NISCALOS CON PATATAS in the OLLA GM model E
(Contribution of Esther Fernández Redondo)
INGREDIENTS:
- 1/2 kilo of chanterelles.
- Two large potatoes.
- One large onion.
- 250 gm of crushed natural tomato.
- One heaping tablespoon of whole wheat flour.
- White wine.
- Water.
- Sweet paprika.
WAY TO PREPARE IT:
1 Put the finely chopped onion and the tomato in the fry menu until
well poached.
2 Add the flour and stir a little.
3 Add the chopped potatoes, the cleaned chanterelles, a good
splash of white wine and water without covering the potatoes
completely.
4 Add the paprika and salt.
5 Stir a little and program:

GM OLLA model E
Stew menu - valve closed - (Tª) 110º - (P) low - 25 min.
877.- CHRISTMAS DESSERT GRAPES WITH YOGURT (No pan)
INGREDIENTS:
- grapes
- 1 plain yogurt
- grated white or dark chocolate or colored noodles
- coconut zest
MODE OF PREPARATION:
1 Choose the grapes you like the most, separate them from their
stems, wash them and put them on a tray in the freezer.
2 After a couple of hours, the grapes are ready to be prepared with
the yogurt.
3 Once frozen, dip each of the grapes in the yogurt and place them
one by one on the same tray. If you want to decorate them and give
them a special touch, grate some white or dark chocolate on top, or
add some grated coconut.
4 Put them back in the freezer for a couple more hours, and our
grape morsels with yogurt are ready.
A dessert that you can leave ready and that you will feel like after so
much turron.
878 TUNA ENCEBOLLADO ENCEBOLLADO en la OLLA GM
model E (Contribution of Almudena García Sobrido)
INGREDIENTS:
- tuna
- oil
- onion
- parsley
- salt
- pepper
- white wine
MODE OF PREPARATION:
1- Put a little oil in the pan on the grill menu and add the diced
onion, garlic and parsley and fry a little.
2- Once the onion is soft, add the fresh tuna in cubes, salt, pepper
and white wine.
3- Cancel griddle menu and program:

GM OLLA model E
Stew menu - valve closed - (T) 140º - 6 minutes

4- Depressurize and ready.

879.- NISQUALOS AL AJILLO CON JAMON in the OLLA GM
mod E
INGREDIENTS:
- chanterelles
- diced ham
- garlic
- 1 chili pepper
- Oil
- Salt
MODE OF PREPARATION:
1 Clean and wash the chanterelles thoroughly.
2 Chop, wash again, drain and reserve.
3 Heat a few spoonfuls of oil in the frying pan, in the frying menu,
when hot add the sliced garlic and the chilli pepper.
4 When the garlic is golden brown, add the chanterelles to the pan
and stir for a few minutes.
5 Add the diced ham and program:

GM OLLA model E
Simmer menu - 10 minutes

6 During this time the chanterelles will release their "delicious"

juice.
7 Open and serve.
And if we serve accompanied by bread and a glass of good red wine
and perfect.
880.- CHESTNUT SOUP in the GM OLLA model E
INGREDIENTS:
- 500 gr. of chestnuts
- 100 gr. onion
- 1 nail
- 100 gr. butter
- 1 stalk celery
- 1 dl cream
- salt.
WAY TO PREPARE IT:
1 We begin the recipe by removing the shells from the chestnuts.
Once this is done, we cook them in boiling water for 10 minutes in
stew menu. Once this time has elapsed, peel and set aside.
2 In the bowl, prepare a broth with the celery stalk, the onion and
the cloves. We program,

GM OLLA model E
Turbo menu - valve closed - 6 minutes

3 Depressurize, open and add the peeled chestnuts and butter to

the vegetable stock, stir and blend until a smooth and
homogeneous cream is obtained.
4 To lighten this chestnut cream and give it a smooth touch, add a
little liquid cream.
Serve and accompany this delicious soup with some toasted bread
cubes. these will make the dish more exquisite
It's delicious!!!! If you make the cream thicker, you can use it as a
garnish for baked meats.
881.- VEAL STEW WITH CHASTE NUTS in the GM OLLA model E
INGREDIENTS:
- veal for stewing
- tomatoes
- potatoes
- broth
- beer
- chestnuts
- rosemary,
- 1 leek
- garlic
- carrots
- black pepper
- salt,
- oil
WAY TO PREPARE IT:
1 In the frying pan put a little oil in the fry menu and when it is hot
add the meat, season to taste.
2 Brown it by turning it over so that it is evenly browned and remove
it from the pan.
3 In the same oil juice add the leek and garlic, lower the
temperature and poach over low heat, add a pinch of salt, and when
the leek begins to become transparent reincorporate the meat.
4 Peel the carrot and cut it into pieces to taste, add it to the bowl
and also add a grated tomato, season to taste and add a pinch of
sugar to balance the acidity of the tomato.
5 Let it reduce for a couple of minutes and then add half of the
chestnuts, which will melt in the stew and thicken it.
6 Add the broth, beer and rosemary. Always remember that the
liquid you use is the one that is going to come out and even a little
more than what is released by the ingredients. Close and program:
GM OLLA model E
Low heat menu - valve closed - 60 minutes

7 When it has been on the fire for an hour, add the potatoes and the
other batch of chestnuts. If there is still a lot of broth, let it cook
allowing some steam to escape, without fitting the lid.
8 Once the meat, potatoes and whole chestnuts are tender, cancel
the menu and let stand for a few minutes.

And ready, an exquisite dish, ideal for the autumn season and for
any time when we feel like enjoying a complete and nutritious dish
like this, without haste and over low heat Enjoy it and bon appetit!
882.- POTATOES A LA GALLEGA in the OLLA GM model E
INGREDIENTS:
- potatoes.
- Maldon salt.
- hot paprika.
- oil
MODE OF PREPARATION:
1 Wash the potatoes well and without removing the skin, put them
in the bowl, if the potatoes are very large, split them in two or three
halves.
2 Cover them with water with a drizzle of oil and a little salt.
3 Close and program:

GM OLLA model E
Turbo menu - valve closed - 8-10 minutes*. §§§§§§§§§§§

§§§§§§§§§§§GM OLLA model E

Stew menu - valve closed - (Tª) 130º - (P) medium - 6 minutes 11.-
Depressurize, open, stir, let stand for a few minutes.
And ready some tasty potatoes with vegetables, which are delicious
and delicious.....................................................................................
883.- STEWED POTATOES WITH ARTICHOKE in the GM OVEN
model E
INGREDIENTS:
- artichokes
- potatoes
- tomato
- carrot
- green bell pepper
- garlic
- laurel
- parsley
- oil
- white wine
- vegetable broth or water
- dye
WAY TO PREPARE IT:
1 We cut the vegetables into small pieces for frying.
2 Clean the artichokes removing the outer leaves that are harder,
remove the fuzz from the heart and cut into quarters.
3 We put in the pan a little oil in fry menu and put all the vegetables
to poach, except the tomato.
4 When they are half cooked, add the tomato, parsley, coloring and
bay leaf.
5 We let the frying finish until all the vegetables are soft.
6 Add the diced potatoes to thicken the broth.
7 Stir fry the potatoes also stirring them a little to incorporate them
with all the vegetables.
8 Add a splash of white wine and let the alcohol evaporate for a few
minutes.
9 Add the water or broth to the stew, covering the potatoes, without
floating, so that the peaks of the potatoes can be seen.
10 Close and program:
884.- ORANGES STUFFED WITH COVERAGE OF
CHOCOLATE in the GM OVEN model E
INGREDIENTS:
- 2 oranges with thick skin
- a banana
- 3 sheets of neutral gelatin
- couverture chocolate
WAY TO PREPARE IT:
1 Squeeze the two oranges and strain the juice.
2 Hydrate the gelatin sheets in cold water for 10 minutes.
3 In the pan put the orange juice on low heat menu, it has to heat
up, not boil.
4 Add the hydrated gelatin and stir well until it has dissolved. It
remains a solid consistency.
5 With a dessert spoon peel the orange peels, leaving them clean of
the white parts.
6 Cut the banana into small pieces and add them to the orange
juice.
7 Place the bases of the oranges in a glass so that they have a
base and fill them with the orange and banana pieces that we have
in the bowl.
8 Leave in the refrigerator to set a little.
9 Before adding the chocolate, grate the surface of the gelatin with a
fork, so that the chocolate grips better.
10 Melt the chocolate and finish filling the shells, smoothing with a
spoon.
11 Place in the refrigerator to finish cooling.
NOTE: If you want to cut it in quarters, turn the orange upside down
and cut it from the peel, otherwise the chocolate will break.
And ready a rich and appetizing dessert, you will love it.
885.- ALUBIAS CON ARROZ en la OLLA GM model E
(Contribution of Inma Gómez Ruzafa)
INGREDIENTS:
- Beans
- Tray arrangement for pot
- Salt
- Pepper
- Celery
- Paprika
- saffron
- fried tomato
- Rice
- Morcillas
WAY TO PREPARE IT:
1 Put water in the tank and set the stew menu with the lid open.
2 Add beans, meat, celery, pepper and salt and let it froth well for a
while.
3 When we have frothed, close the pot.

GM OLLA model E
Stew menu - valve closed - (P)high - (P)high - (Tª) 140º - 25 min.

4 Depressurize
5 Add 1 measuring cup of fried tomato, paprika, saffron and 2 cups
of rice.
6 Before closing the pot, I took out a little broth in a saucepan to boil
a little of the reserved black pudding.
7 Close pot

GM OLLA model E
Stew menu - valve closed - (Tª) 120º - (P) medium - 8 minutes
--------------------------------------------------------------------------------------
8 Depressurize and add the black pudding, let stand for 5 minutes
and ready.
I hope you like it
886.- POTATOES WITH SEPIA AND SHRIMPS in the GM OLLA
model E
INGREDIENTS:
- cuttlefish
- peeled shrimp
- onion
- Italian bell pepper
- red bell pepper
- chopped ripe tomato
- large potatoes
- sweet paprika
- laurel
- salt
- oil
- chili
- white wine
- fish broth
MODE OF PREPARATION:
1 Fry the onion, green and red bell pepper in the fry menu with a
little oil.
2 Add the paprika, the tomato and salt.
3 Add the chopped cuttlefish and the chili pepper.
4 Sauté it a little and bathe it with the white wine.
5 Let the alcohol evaporate a little and add the cracked potatoes
and the bay leaf.
6 Cover with fish stock. Rectify the salt.

GM OLLA model E:
Stew menu - valve closed - (P) low - (Tª) 120º - 10 minutes - cook

7 Depressurize, open, add the peeled shrimp and let it cook for a
few minutes with the lid open, to lock the broth and make the shrimp,
with a few minutes will be enough.
Serve warm, and enjoy a delicious spoon dish, a potato stew with
cuttlefish and prawns that you will love.
887.- LOMO MECHADO en la OLLA GM model E
INGREDIENTS:
- piece of loin tape
- bacon, bacon, bacon, bacon, ham, hard-boiled egg... (To lard the
meat)
- 1/2 measuring cup of white wine
- 1/2 measuring cup of fried tomato
- beef broth or water and stock cube
- salt
- pepper
- oil
- onion
- garlic
- red bell pepper
- Italian green bell pepper
MODE OF PREPARATION:
1 Season the meat with salt and pepper and lard with the needle the
chorizo, ham, bacon, pancetta, bacon. what you wanted.
2 Put a little oil in the frying pan in the fry menu, brown the ribbon all
over, to seal the meat juices. Reserve.
3 . - Cut into small pieces the onion and red and green bell pepper.
And in the very hot pan with the oil from frying the meat, poach the
vegetables.
4 . - Add the white wine and the fried tomato and bring to a boil,
uncovered, to evaporate the alcohol.
5 . - Add the vegetable or meat broth, if you do not have water with
a meat stock cube at that moment.
6 Put the loin that we had reserved and sealed and program:

GM OLLA model E
Stew menu - valve closed - (Tª) 140º - (P) medium - 20 minutes

7 Depressurize, remove the meat, cut into steaks and blend the
sauce with a blender.
8 Serve with the sauce hot on the spot.
9 Or if we make it to eat another day, we introduce the fillets in the
sauce and heat them at the time of serving.
The larded meat comes out very juicy, it is delicious, and can be
made with any meat, and stuffed with whatever you want.

INGREDIENTS:
- macaroni
- water
- salt
- oil
 888.- FRIED PASTA APPETIZER in the GM OVEN Model E
- spices to taste (oregano, paprika, paprika, spicy, parsley, garlic,
etc.).
ground. .)
WAY TO PREPARE IT:
1 Put the macaroni in the bowl and cover with water with a little salt.
2 The secret to prepare this appetizer is to leave the dough hard.
Close and program:

GM OLLA model E
Stew menu - valve closed - (Tª) 130º - (P) low - 2 minutes

3 Depressurize, open, drain.

4 Put a little oil in the pan and fry the pasta once it has been
drained.
5 We put on a plate with kitchen paper to remove excess oil and
add salt and spices chosen.
It is a very original appetizer, and if you ever have macaroni that is a
little hard, you can use it to prepare this delicious appetizer.
889.- TURRÓN AND CHOCOLATE PANACOTA in GM OLLA
model E
INGREDIENTS:
- 300 gr. of Jijona nougat, a whole tablet.
- 300 ml. of milk
- 200 ml. cream
- 20 gr. sugar
- 5 gr. powdered gelatin (half an envelope)
For chocolate:
- 150 ml. cream
- 150 gr. chocolate
- Crunchy almonds for decoration
MODE OF PREPARATION:
1 Hydrate the gelatin: put it in a bowl and add three tablespoons of
cold water. We reserve.
2 In the bowl put the nougat in small pieces, the cream, milk and
sugar, and heat on low heat, stirring well until it starts to boil.
3 If at this point the nougat has not been completely dissolved, we
can use the mixer arm to grind it well.
4 Cancel and add the gelatin. Stir well to integrate it
all.
5 Pour the mixture into the chosen containers. Allow to temper, and
when they are no longer hot, put them in the refrigerator for at least
four hours to set.
6 When the panacota is set, prepare the chocolate sauce: heat the
cream in the pan on low and just when it starts to boil, cancel, add
the chopped chocolate and stir until it melts completely.
7 Put the chocolate sauce on the panacotas and finish decorating
with crunchy almonds.
A delicious dessert, not very sweet, with a very soft texture in which
we find small pieces of almonds, which gives it a crunchy touch.
Ideal for a Christmas dinner or lunch, it is quite light and fresh and
easy to eat. The preparation is very simple and can be done in
advance.
890.- YOGURT AND FOREST FRUIT MOUSSE in the OLLA GM
model E (Contribution of Carmen Millán)
INGREDIENTS:
- 4 natural sweetened yogurts
- 5 gelatin leaves
- 5 tablespoons sugar
- 300 gr of berries (I put 200 d raspberries and 100 d blackberries,
can also be strawberries) can be frozen,
MODE OF PREPARATION:
1 When you have raspberries, blackberries, freeze them for the
whole winter, so if you see them in the market, buy them, wash them,
put them to dry on absorbent paper and freeze them.
2 Hydrate the gelatin in cold water.
3 Put the fruit in the blender with four tablespoons of water, if they
are frozen, let them thaw a little and no longer need water, grind
them into a smooth puree.
4 Put them in the pot in slow menu, add the sugar and cook it
turning it with a spoon so that it does not grate, when it is hot (it does
not need to boil), drain the gelatin well by squeezing it with your hand
and add it, stir to dissolve. 5.- Remove the bowl from the pot and let
it cool a little, add the yogurt and mix it well with a non-scratch stick,
if you don't have one, put the mixture in a bowl, moisten a mold or
molds and leave it in the refrigerator for 6 hours.
6 In summer you can put it in an elongated mold and freeze it, and
make ice cream or milkshakes by adding milk, to unmold it immerse
the mold in hot water and put it in the refrigerator the colder the
better.
Enjoy a rich and nutritious dessert¡¡¡¡

891.- PAPAYA WITH CHEESE AND CRUNCHED HAM in the GM

OLLA model E
INGREDIENTS:
- papaya
- Philadelphia cheese spread
- slices of serrano ham
- honey
WAY TO PREPARE IT:
1 To make the crispy ham, place the slices between two sheets of
kitchen paper.
2 Place the rack in the pan and place the ham on top of the paper
towel, and program with the lid on top, it is not necessary to close it:

GM OLLA model E
Oven menu - 8 minutes

3 When this time has passed, the ham will be dehydrated and
crunchy, let it cool.
4 Peel the papaya and cut into slices of about one finger, remove
the seeds with a spoon.
5 Put the cheese spread in a piping bag if you have one with a curly
nozzle to make it prettier, if you don't have it you can put it with a
spoon.
6 We put three or four slices per person.
7 On top of the papaya put the cheese, garnishing it with the ham in
small pieces that will break because it is crunchy.
8 Once assembled on the plate, add a drizzle of honey.
And ready!!!! papaya is a fruit with a mild flavor and very nice color,
and with the combination of cheese and ham it's great!!!!

892.- COOKING OF POTATOES, GARBANZOS AND CHICKEN in

the GM OLLA model E
INGREDIENTS:
- boiled chickpeas
- potatoes
- green bell pepper
- onion
- garlic
- 2 tablespoons of tomato concentrate or 200 grams of crushed
tomatoes
- chorizo
- chicken breast
- 1 bay leaf
- oil
- broth or water and tablet
- dye
-Sal
MODE OF PREPARATION:
1 Heat the oil in the frying pan on the frying menu and fry the garlic
in pieces, without browning.
2 Add the onion and the bell pepper in small pieces, together with
the bay leaf and sauté for a few minutes until the onion is
transparent.
3 Cut the chorizo sausage into half slices, put it in the pan and give
it a few turns until it begins to release the fat.
4 Add the breasts cut into 2 - 3 cm cubes and fry until they whiten.
5 Peel and cut the potato into cubes and add them to the casserole,
turn once and add the tomato.
6 Stir everything well and add the broth or water with the coloring
and the meat cube.
7 We put the chickpeas and program:

GM OLLA model E
Stew menu - valve closed - (Tª) 120º - (P) medium - 9 minutes

8 Depressurize, open, stir and serve.

An easy, cheap and tasty recipe, what more could you ask for?
893.- PIZZAS WITH CALABACINES in the GM OLLA model
E
INGREDIENTS:
- zucchini
- grated cheese
- Pamplona sausage
WAY TO PREPARE IT:
1 Cut the zucchini into slices about one finger wide.
2 Brush each zucchini with a little oil on both sides.
3 Sprinkle some cheese and add the pieces of chorizo de
pamplona.
4 Put the rack in the pan and the zucchini on top, program both at
the same time:

GM OLLA model E
Oven menu - 8 minutes

OVEN HEAD (Tª) 175º - 8 minutes************

************Grill for approximately 8-10 minutes or until desired

doneness.
TIP:
You can prepare your own version with york ham, serrano ham,
mushrooms or any other type of sausage............................and to
the taste of each one
894.- CHICKEN WITH SPICES COSTRAGE in the GM
OVEN
model E
INGREDIENTS:
- chicken breasts
- Provencal herbs
- sweet paprika
- ground black pepper
- salt
- oil
WAY TO PREPARE IT:
1 Cut the boneless chicken breasts in half to obtain thick fillets. Or
ask your butcher to cut it for you, but the fillets should be a little
thicker.
2 Place them on a sheet of baking paper.
3 Sprinkle the spices generously over the meat: Provencal herbs,
sweet paprika, salt and freshly ground black pepper.
4 Cover the breasts with another sheet of baking paper and, with
the help of a wooden rolling pin or similar, press and lightly beat the
meat to flatten it slightly and allow the spices to adhere better.
Carefully turn them over and repeat the operation on the other side,
cover them with spices, protect them with the paper and roll them
with a rolling pin.
5 Put oil in the frying pan and set the frying menu.
6 When it is very hot place the breasts and keep a few minutes on
each side.
7 They should be toasted and crispy on the outside, with a spice
crust. Inside they will be juicy and tender.
8 Cut into strips and ready to eat.
Good, nice, cheap, healthy, easy and quick recipe. If we add this
dose of flavor and attractiveness, it will be very tasty.
The choice of spices is a personal matter, and to the tastes of each
house and also to the stock of the pantry hehehe We can
accompany it with white rice, salad, fries, mashed potatoes, etc..
..............................Enjoy!!!!
895.- CHICKEN REBOWLED WITH KIKOS in the GM OLLA
model E
INGREDIENTS:
- chicken breast
- kikos
- egg
- 1 dash of milk
- Salt
- Oil
MODE OF PREPARATION:
1 Cut the chicken breast as you like in strips, fillets... and salt them.
2 Beat the egg and milk.
3 Chop the kikos in the chopper.
4 Dip the chicken breast strips first in the egg and then in the fried
corn.
5 Put a little oil in the pan and fry,
We remove them to a napkin or kitchen paper to remove excess oil
and serve with our favorite sauces.
A recipe with a crunchy and tasty breading.............ideal for dipping
in your favorite sauces in the company of friends or enjoying a good
movie.
896.- BIZCOCHO WITH FLAN ROYAL in the GM cooker model E
(Contributed by Conchi Del Valle)
INGREDIENTS:
- 3 eggs
- 150gr flour (sifted)
- 100gr sugar
- 150ml sunflower oil
- 100ml milk or whipping cream (I prefer cream, it gives an
incredible flavor)
- 1 packet of royal or hacendado flan
- 1 sachet of yeast
- Vanilla essence (I use the little bottles from lidl) or vanilla dessert.
MODE OF ELABORATION:
1 Put the eggs in the mixer bowl with the sugar and beat well until
the mixture is whitish.
2 Then add the oil, the cream or milk and beat again.
3 The flour is added little by little and we are beating so that it mixes
well without lumps.
4 Finally the yeast, the custard sachet and the vanilla and beat
again.
5 Pour the mixture into the bowl and program:

GM OLLA model E
Oven menu - (Tª) 120º - 60 minutes

NOTE: If you want to get XXL ingredients, double the amount of

ingredients. If you use a silicone mold, leave it for 20 minutes more
because it takes longer to cook.
897.- CHOCOLATE AND CHEESE FLAN CAKE in the GM OLLA
model E
INGREDIENTS:
- 150 gr of chocolate (dark or white)
- 500 gr of liquid cream
- 250 gr milk
- 130 gr sugar
- 200 gr of philadelphia cheese
- 2 sachets of sugar-free flan for 8 - 10 servings
WAY TO PREPARE IT:
1. - Chop the chocolate.
2. - In the pan put all the ingredients to cook on low heat, stirring
constantly so that all the ingredients are well integrated and do not
stick to the bottom.
3. - When everything is well mixed, place in a silicone mold
moistened with water to make it easier to unmold.
4. - When the mixture cools down a little, let it rest in the refrigerator
for about 3 hours until it sets well.
An easy, quick and very good recipe! It does not need an oven and
you can also make it with white chocolate.
898.- POTATO SOUP in the GM OVEN model E
INGREDIENTS:
- chicken broth.
- potatoes.
- onion.
- oil
- grated cheese.
- Serrano ham.
- salt
- black pepper.
WAY TO PREPARE IT:
1 Cut the potatoes into small squares and chop the onion.
2 Put a little oil in the frying pan in the frying menu.
3 Poach the onion and when it is transparent add the potato and stir
fry it a little.
4 Add the broth, remember that the broth that we put is the one that
will come out, and to taste if you like more or less broth.
5 Salt to taste or add a meat cube if we have used water instead of
broth. Close and program:

GM OLLA model E
Stew menu - valve closed - (Tª) 120º - (P) medium - 6 minutes

6 Depressurize, open, stir and let stand for a few minutes.

7 Add the chopped ham, grated cheese and pepper and serve.
A tasty, easy, economical, warm spoon dish, with simple ingredients
and ideal for a cold day.
899.- ARTICHOKE WITH TUNA AND EGG in the GM OVEN
model E
INGREDIENTS:
- artichokes.
- garlic.
- parsley.
- 1 can of tuna.
- Oil
- salt
- pepper.
- boiled eggs.
MODE OF PREPARATION:
1 Place the rack in the pan and on top of the steamer, put 3
measuring cups of water.
2 Clean the artichokes from hard leaves, cut off the tip, open in half
and remove the hairs from the center, rub with lemon juice so they
do not rust, put in the steamer, close and program:

GM OLLA model E
Steam pressure menu - (Tª) 130º - (P) medium - 10 minutes

3 Depressurize and reserve.

4 We make a minced garlic and parsley, oil, salt and pepper.
5 Cut the artichokes into thin slices and place the chopped garlic
and parsley on top and spread the tuna.
6 Serve with boiled eggs (recipe nº 13).
7 Bathe with a little bit of sherry vinegar. And ready a dish with
delicious and very healthy artichokes.
900.- BANANA MOUSSE WITH CARAMEL SYRUP (No pot)
INGREDIENTS:
- 300 grams of whipping cream (35% M. G.)
- 3 bananas (about 300 grams)
- 3-4 tablespoon caramel sauce
- 4 strawberries (or other fruit to taste)
- chocolate shavings.
MODE OF PREPARATION:
1 Both the bananas and the cream should be very cold, put the two
ingredients in the coldest part of the refrigerator, at least four hours
before, or put them in the freezer for a while before.
2 To prepare this express mousse, put the cream in the blender and
add the peeled and chopped bananas. Blend until obtaining a thick
cream, with a texture similar to that of a mousse. Do not overdo it
because the cream may end up turning into butter.
3 Reserve in the refrigerator, well covered, for approximately one
hour so that it takes on more body.
4 Wash the strawberries, you can also use some banana slices,
and make chocolate shavings with the fruit peeler, scraping a portion
of your favorite chocolate.
5 To serve, place a spoonful of caramel in the base of the glass, fill
with the banana mousse and decorate with the strawberries and
grated chocolate. You can finish by adding a little more caramel
sauce if desired.
Enjoy your meal!
901.- NAVAJAS A LA PLANCHA on the OLLA GM model
E
INGREDIENTS:
- fresh or frozen razor clams previously thawed.
- Salt
- oil
- Lemon
MODE OF PREPARATION:
1 To remove the sand, put them in a pot with plenty of fine salt
and water. They will open, if they are fresh, and release those
gritty seeds. You can change the water several times if you see
that they release a lot of sand.
2 To avoid scratching the pan, you can put baking paper on the
bottom.
3 Put a little salt and a drop of oil in the pan and program without
putting the lid on:

GM OVEN model E Oven menu - (Tª) 160º.

4 Uncovered, a few minutes to open and ready.

5 We put them on a plate, squeeze lemon and eat. If you do not
like lemon, you can sprinkle them with the liquid they released
902.- NAVAJAS WITH SEAFOOD SAUCE in the OLLA GM mod
E
INGREDIENTS:
- knives
- onion
- garlic
- 1 bay leaf
- oil
- 1/2 measuring cup of white wine
- paprika
- parsley
MODE OF PREPARATION:
1 Put two tablespoons of oil in the pan.
2 Brown the onion and the finely chopped garlic.
3 Add the sweet paprika, wine and parsley. Cook for a few
minutes until the onion is soft.
4 Place the razor clams on top of the sauce and wait for them to
open.
5 Cancel the menu as soon as they open, because if we overcook
them they will become tough.
6 Serve in a serving dish covered with the marinara sauce.
And ready!!!!! prepares bread for dipping
903.- BACALAO WITH GARLIC MAHONNAISE COAST in the GM
OLLA model E
INGREDIENTS:
- fresh cod loins
- garlic
- mayonnaise
- oil
- salt
WAY TO PREPARE IT:
1 Put a little oil in the pan.
2 Chop a small piece of garlic very small and mix it with the
mayonnaise.
3 We put the cod loins and put the mayonnaise on top.
4 We program:

GM OLLA model E
Oven menu - (Tª) 130º - 10 minutes

OVEN HEAD (Tª) 175º - 10 minutes*.

5 Until the crust is golden brown to your liking.

This recipe is very easy and very good, it can be made very quickly.
It can be made with any fish in loins or fillets, even frozen.
Try it, you will see how tasty it is
904.- APPLE FLAN in GM OLLA model E
INGREDIENTS:
- 4 ripe apples
- 4 whole eggs
- 2 more yolks (freeze the whites for other use)
- 1/4 liter of milk
- 3 tablespoons of sugar
- liquid caramel
MODE OF PREPARATION:
1 Peel the apples, remove the stems and cut them into very thin
slices.
2 Caramelize a mold and line it with the sheets.
3 In a separate bowl, beat well the rest of the ingredients and pour
the mixture into the mold.
4 Put the mold in the pan, preferably the mold with a lid, if you don't
have one, put some albal paper on top of the rack and put water up
to half of the mold and cook it in a bain-marie, programming it:

GM OLLA model E
Stew menu - valve closed - (Tª)110º - (P) medium - 12 minutes

5 Let it depressurize, open, let it warm up a little and put it in the

refrigerator to set for a few hours before unmolding.
And that's it!!! a delicious flan with fruit that you will love A tasty, easy
and quick recipe for family dessert time.
905.- BREAD DOTS WITH GARLIC IN THE GM Model E PAN
INGREDIENTS:
- bread
- parsley
- grated cheese
- garlic
- coarse salt
WAY TO PREPARE IT:
1 Cut the bread in slices of two or three fingers.
2 With a mortar we crush 3 cloves of garlic (more or less garlic to
your taste), coarse salt and parsley.
3 Spread the bread with the prepared mixture and put grated
cheese on top.

OVEN HEAD (Tª) 175º - 7-10 minutes*. ††††††††††††

††††††††††††GM OLLA model E

Stew menu - valve closed - (Tª) 120º - (P) medium - 4 minutes 8.-
Depressurize, open, stir and serve.
A delicious chicken dish with a sweet flavor, ideal for the upcoming
holidays. The touch of muscatel and the plums and dried apricots
give it a fantastic touch!
906.- CHICKEN IN MUSCATEL SAUCE WITH PRUNES AND
EARS on the GM E model OLLA
INGREDIENTS:
- chicken (breasts, drumsticks, chicken pieces...)
- potatoes
- prunes.
- dried apricots
- 1 measuring cup of muscatel or sweet wine.
- onion.
- oil
- salt
- pepper
WAY TO PREPARE IT:
1 Season the chicken with salt and pepper.
2 In the pan put a little oil in the fry menu and fry them a little
without letting them cook completely.
3 Remove and reserve. In the same oil, fry the potatoes cut into
cubes.
4 When the potato is almost fried, add the onion cut into julienne
strips and fry.
5 Add the muscatel and leave for a few minutes.
6 Add the dried apricots and plums, stir and cook for a few more
minutes.
7 Add the reserved breasts and mix everything together.
8 Close and program:

907.- APPETITIVO DE BOQUERONES EN VINAGRE RELLENOS

(Without pot)
INGREDIENTS:
- fresh anchovies*.
- water
- salt
- oil
- white wine vinegar
- garlic
- stuffed parsley:
- grated carrot
- red bell pepper
- Maldon salt
- oil
-paprika
WAY TO PREPARE IT:
1 Ask your fishmonger to clean the anchovies so that it is much
easier for you to prepare them later, or else clean them yourself.
Once they are clean, wash them under running water. Once
cleaned, they can be frozen, bearing in mind that blue fish should
not be kept frozen for more than four months.
*Always freeze anchovies or anchovies to be consumed raw (pickled
or marinated), since freezing them destroys the parasite called
"anisakis", which can otherwise go unnoticed and cause serious
complications. Spanish legislation establishes mandatory freezing
for 24 hours at a temperature equal to or lower than -20°C for fish to
be served raw or undercooked.
2 To marinate them: in a bowl put the vinegar mixed with a little cold
water and salt, and put them to marinate for at least two hours.
3 Place the cleaned and opened anchovies in the vinegar, skin side
down, covering all the fish. If missing, add a little more vinegar and
water.
4 Cover the container and keep cold for at least two hours. After
this time, check that they are done. You will see that the flesh of the
anchovy has turned white.
5 In a bowl put grated carrot strips, grated red bell pepper strips,
with a little salt maldom and a drizzle of olive oil and mix well.
6 Drain the anchovies well from the marinade, stuff them and prick
them with a toothpick.
7 Sprinkle a little paprika on top.
And ready!!! the anchovies in vinegar are already delicious, but
making the stuffing gives them a special touch, much more juicy.
908.- ALBONDIGAS CON SETAS en la OLLA GM model E
(Contribution of Miriam Vieco Muñoz)
INGREDIENTS:
- 2 cloves garlic and parsley
- salt
- pepper and chorizo paprika
- oregano
- 750 gr. minced meat mix
Salsa:
- 120 gr. onion
- 1 leek
- 2 carrots
- 1 measuring cup of white wine
- 1/2 measuring cup of fried tomato
- 1/2 measuring cup of water
- 1 bag of mushroom mix from lidl,
- two bay leaves
- saffron
MODE OF PREPARATION:
1 - We make the marinade for the meatballs:
Mix with the minced meat, garlic, parsley and 1 teaspoon salt, add
paprika and oregano, crush with your hands and mix well. .
2 Form the meatballs and fry them by preheating the pan in the fry
menu with a little oil and transfer them to a plate.
3 To make the sauce:
4 Chop into small cubes the onion, leek and carrots. And in the very
hot pan with the oil from frying the meatballs, program:

GM OLLA model E
Fry menu - valve closed - 8 minutes.

5 Add the meatballs, white wine, fried tomato, water, saffron and
the bag of mixed mushrooms and cook:

GM OLLA model E
Stew menu - valve closed - (P) medium - 10 minutes
909.- PEPPERS STUFFED WITH COD in the GM OLLA model E
(Contribution of Rosana Carballo Abruña)
INGREDIENTS:
- peppers
- codfish crumbs
- onion
- red bell pepper
- green bell pepper
- fried tomato
- cheese (sliced, grated....)
WAY TO PREPARE IT:
1 Fry the onion, red and green bell pepper with a little oil in the fry
menu.
2 Add the cod crumbs, sauté and add fried tomato (a little bit), let it
boil.
3 Add a little béchamel sauce and let it boil again, stir. Fill the
peppers (they were small peppers) and on top I put a slice of cheese
folded in four because I did not have gratin cheese.

GM OLLA model E
Oven menu - valve open - (Tª) 130º - 30 minutes

FURNACE HEAD
(Tª) 200º the last 10 minutes

And delicious stuffed peppers!!!! Enjoy the dish

910.- PORK AND POTATO STEW in the OLLA GM model E
INGREDIENTS:
- leeks
- potatoes
- garlic
- olive oil
- Poultry broth, vegetable broth or water and concentrated stock
cube.
MODE OF PREPARATION:
1 Clean the leeks very well. First we remove the green part of the
leek that we can save for another preparation such as a broth, a
soup, a cream or for any other stew. We remove the root and to
clean them well of the remains of grit they may have I advise you to
make some vertical incisions in the part that opens and wash them
under running hot water.
2 Once cleaned, cut them into thick slices.
3 We put the leeks together with the chopped garlic, a dash of oil
and salt to sweat, that is, in low heat menu with the lid but without
closing, is to soften a little and release all its juices.
4 Meanwhile we cut the potatoes and add them to the above.
5 Sauté a little and add the chicken or vegetable broth, remember
that the broth that you put is the one that is going to come out, it
does not evaporate, it is cooked under pressure.
6 Close and program:

GM OLLA model E
Stew menu - valve closed - (P) medium - (Tª) 130º - 10 minutes

Ready!!!! a delicious dish that is sure to be easy and with basic

ingredients.
MARINATED SARDINES ON TOMATO TARTAR.
WITH BLACK OLIVES (No Pot)
INGREDIENTS: - very fresh sardines
- oil
- fine salt
- pear tomato
- coarse salt
- ice water
- vinegar
- pitted black olives
- onion
MODE OF PREPARATION:
1 Clean the sardines, removing the head and guts and of course the
central spine, or ask your fishmonger to clean them for you.
2 Once cleaned, prepare a bowl with cold water and ice, add a
handful of coarse salt and put the sardines in it so that they bleed but
remain very hard, leave for 10 minutes.
3 Remove the sardines, cleaning them as much as possible of any
small bones and scales that may have remained and let them dry on
a clean cloth or absorbent paper.
4 Once clean and dry it is advisable to freeze.
5 Once thawed and excess water has been removed, place in a
bowl and add vinegar to cover, and leave for approximately 30
minutes until they change color and whiten.
6 Remove the sardines from the vinegar and store in a container
covered with olive oil for at least two hours.
7 Peel the tomatoes and chop into not very large squares, do the
same with the onion and olives, season to taste in a bowl.
8 Remove the excess oil from the sardines, cut them removing the
central area and any remaining bones or scales and salt to taste.
9 To serve, we can use a ring and place a bed of vegetables and
the sardine on top. Another option is to place it all on toasted bread.
Or eat alone with a little garlic and you have a perfect appetizer.
912.- SOLOMILLO AL AJILLO in the OLLA GM model E
(Contribution of Estela Durán Pérez)
INGREDIENTS:
- 1 or 2 pork tenderloins
-sal
-pepper
- 4 slices of bacon
-Oil
- 25 gr. chopped peeled garlic
-chopped parsley
- 1 measuring cup of white wine
- 1 teaspoon cornstarch
- 1 measuring cup water
-peeled small potatoes
- garlic powder
MODE OF PREPARATION:
1 Cut the sirloin in two, season with salt and pepper and wrap each
piece in two slices of bacon.
2 Heat the pan with a little oil on the grill/frying function and brown
the tenderloin on both sides, set aside.
3 Fry the chopped garlic in the same oil, and when they take color,
deglaze (scrape the bottom to remove the remains with the scraper),
with the white wine, where we have previously diluted the teaspoon
of cornstarch.
4 Add the sirloin steak, small peeled potatoes, season with salt and
pepper, sprinkle with garlic powder and add the small glass of water.
Close and:

GM OLLA model E
Stew menu - Valve closed - (Tª) 120º - (P) medium - 10 minutes

5 Depressurize and reduce the sauce for a few minutes on the

grill/fry function, or if you have the baking head, set it for 5 minutes at
250º.
*Model D: Stews/soups menu - valve closed - 10 minutes

913.- RICE WITH MUSSELS in the GM OLLA model E

INGREDIENTS:
- mussels
- mussels cooking broth
- rice
- onion
- garlic
- green bell pepper
- tomato
- oil
MODE OF PREPARATION:
1 Clean the mussels well and steam them, according to recipe 35.-
MUSSELS STEAMED in the GM OVEN model E.
reserve their water.
2 In the pan put a little oil in the fry menu and brown the chopped
onion, the halved garlic, the peppers and the finely chopped
tomatoes. Let everything fry for a few minutes. 3.- After this time, and
when the sauce is ready, add the mussels and rice to the pot and
stir. For each measuring cup of rice put two cups of water, in this
case from cooking the mussels.
4 Season with salt and pepper and program:

GM OLLA model E
Stew menu - valve closed - (P) medium - (Tª) 130º - 8 minutes

5 Depressurize, open, stir, add salt, let stand for a few minutes, add
a little parsley for garnish.
And ready a delicious rice dish, very tasty and super simple!!!!
Mussels and rice what a great combination

914 GREEK YOGURT HONEY AND DRIED FRUIT (No Pot)

INGREDIENTS:
- Greek yogurt
- honey
- nuts
- raisins
- mascarpone cheese
WAY TO PREPARE IT:
1 We prepare some nice bowls or glasses where we will prepare the
dessert.
2 We put in the base of each of the glasses a little honey, and
on top of the honey we put some broken walnuts.
3 In a bowl with the help of a whisk, mix the yogurt with the
mascarpone cheese. We put the resulting mixture in a piping bag
and fill each of the cups, to make them more beautiful.
4 And decorate them with a few more drops of honey, some nuts
and raisins.
Spectacular!!!! Sometimes good taste is in the simple things to make
a delicious dessert!!!! You will surprise for sure
915.- MORUNOS PINCHOS GUISADO WITH POTATOES in the
GM OLLA model E
INGREDIENTS:
- skewers (chicken, lamb, veal) ...................)
- potatoes
- green bell pepper
- onion
- 1 tablespoon of fried tomato
- 1/2 measuring cup of white wine
- 1/2 measuring cup of water
- garlic
- salt
- oil
WAY TO PREPARE IT:
1 In the pan put two tablespoons of oil in the fry menu and sauté the
skewers, once browned on both sides, remove and set aside.
2 In the same oil, add the onion, the green bell pepper and the
garlic cloves previously chopped and fry.
3 Add the peeled and cut into pieces potatoes, turn them a few
times and add the fried tomato. Let it cool for a couple of minutes.
4 Add the reserved skewers, a few turns and add the white wine
and water. Cover the pot and program:

GM OLLA model E
Stew menu - valve closed - (Tª) 130º - (P) high - 5 minutes

5 Allow to depressurize, open, stir and if you want the broth to be

more thickened, add a couple of potatoes and cook for a few
minutes without the lid.
916.- PORTUGUESE SERRADURA DESSERT (Without POT)
INGREDIENTS:
- 200 grams of condensed milk
- 200 grams of cream
- a package of cookies.
WAY TO PREPARE IT:
1 Remove the cream from the refrigerator and whip it in a large bowl
with a whisk.
2 When it is thick, almost firm, we gradually add the condensed milk
and continue beating until the cream is well whipped, very firm. We
reserve.
3 Chop the cookies to a greater or lesser degree, or grind them to
powder as you like.
4 We choose glasses, bowls, pretty glasses in which we will serve
the dessert and we alternate layers of cream and crushed cookies.
5.- Finish with a sprinkling of crushed cookies. You can also finish it
with ground almonds.
6 Refrigerate the dessert for several hours so that it takes flavor and
becomes more compact.
A fantastic dessert!!! Ideas to prepare for Christmas. It contains only
three ingredients: cream, condensed milk and cookies. Economical
and easy to find, and we will get a cold dessert with a mild flavor and
very nutritious.
917.- RULITOS DE CHORIZO EN TEMPURA en la OLLA GM
model E
INGREDIENTS:
- chubby slices of chorizo
- ham or turkey breast
- sliced cheese
For the tempura:
- 200 ml. of beer
- salt
- a little food coloring
- 1/2 teaspoon of yeast
- 170 gr flour
WAY TO PREPARE IT:
1 First put the ham strip, then the cheese strip and then the
chorizo strip on top, roll up and prick with a toothpick.
2 Prepare the tempura by putting the beer, salt, coloring and yeast
in a bowl, stir a little and add the flour, beat with the whisk so that
there are no lumps. The dough will be very creamy.
3 Let stand in the refrigerator for 30 minutes.
4 In the frying pan put a little oil in the fry menu and let it heat up.
5 6.- Pass the rolls through the batter and fry until they are golden
brown. 6.- Remove them and place them on a plate with kitchen
paper to remove excess oil.
A very simple recipe, chorizo, cheese and ham, all battered in
tempura that as a starter or appetizer is very good.
918.- MINESTRONE SOUP in the GM Model E FROGGER
INGREDIENTS:
- short pasta (sharks, ribbons. . .)
- diced Serrano ham or bacon in strips
- garlic
- leek
- mushrooms.
- onion
- zucchini
- carrots
- tomato
- potato
- green beans
- lettuce leaves
- chard (optional)
- vegetable, chicken or beef broth
- salt
- pepper
- oil
- grated cheese
WAY TO PREPARE IT:
1 Wash, peel and cut the vegetables. Cut the mushrooms into thin
slices, and cut them into several pieces if they are large. Chop the
leek. The zucchini, potato and carrots are peeled and cut into small
cubes, the tomato is peeled and cut into small cubes, the onion is
chopped into fine julienne strips, the garlic is chopped very small; if
we use green beans we cut them into small pieces and if we use
leafy vegetables we chop them into small pieces.
2 Put a little oil in the pan in the fry menu and fry the garlic.
3 When it begins to give off aroma, and before it browns, add the
onion and ham or bacon.
4 Add a little salt, and add the leek and carrot, stir well and sauté.
5 Add the zucchini, green beans and if we use chard, add the
stalks, not the leaves, which are added later because they are less
hard, and fry for a few minutes.
6 Then add the mushrooms, stir well, and let them sauté as well.
7 Put the tomatoes, lettuce and if we put the chard leaves, add salt
and pepper to taste, stir well and sauté.
8 Finally, add the potatoes (we can also use frozen peas, without
defrosting them), mix everything and cook for a few more minutes.
9 Add the broth, remember that the broth that we put is the one that
is going to come out even more for what the vegetables release so
put to taste more or less broth.
10 We put the pasta, close and program:

GM OLLA model E
Stew menu - valve closed - (P) medium - (Tª) 130º - 5 minutes

11 Depressurize, open, remove.

12 Serve with a little basil, oregano or spice to taste and grated
cheese.
Enjoy!!! It is not a complicated soup to make, even though the
explanation seems so long. We can adapt it to the vegetables that
we like or that we have available, according to the consumer's taste.
919.- CHRISTMAS APPETIZER: TUNA AND CHEESE
TARTARETTES in the GM OLLA model E
INGREDIENTS:
- baskets or small tartlets
- onion
- green bell pepper
- 1 can of tuna
- fried tomato
- grated cheese
- oil
WAY TO PREPARE IT:
1 Fry the onion and the very chopped bell pepper in the frying pan
with a little oil in the fry menu.
2 Add the well-drained tuna and bind together with a dash of fried
tomato.
3 Fill the tartlets and cover with grated cheese.
4 . We put:

OVEN HEAD: (Tª) 175º - 5 minutes*. ‡‡‡‡‡‡‡‡‡‡‡‡

‡‡‡‡‡‡‡‡‡‡‡‡ a few minutes on the oven head just enough to melt

the cheese.
Simple and economical baskets We can have them ready in
advance, just to fill and gratinate. Very easy to prepare and very
convenient to eat at Christmas snack time.
920.- CHRISTMAS APPETIZER: PINK SAUCE TARTLETS,
ALCAPARRAS AND MORRON in the GM OLLA model E
INGREDIENTS:
- baskets or tartlets
- onion
- capers
- bell bell pepper
Pink sauce:
- 6 tablespoons mayonnaise
- 3 tablespoons ketchup
- 1 teaspoon soy sauce (optional)
- cognac
WAY TO PREPARE IT:
1 In a bowl mix the mayonnaise with the ketchup, if you want to
thicken it more, add more ketchup.
2 Add the soy (optional) and a splash of brandy to taste, mix well
and taste.
3 If you have leftovers, you already have enough for seafood or
fish.
4 To make the caramelized onion, follow recipe nº 99.-
Caramelized onion and set aside.
5 Assemble the tartlet with pink sauce, a caper, a strip of well-
drained bell bell pepper and a bit of caramelized onion on top. If
you are in a hurry you can replace the onion with grated carrot
strips.
Ready another appetizer that we can leave ready
921.- RABBIT WITH TOMATO in the GM OLLA model E
INGREDIENTS:
- chopped rabbit
- fried tomato
- garlic
- chili pepper (optional)
- 1/2 Measuring cup of white wine
- a bay leaf.
- salt.
- black pepper
- oil
MODE OF PREPARATION:
1 Season the chopped meat with salt and pepper.
2 In the pan put oil about 2-3 tablespoons and we will brown the
pieces in frying menu along with garlic and chopped chili pepper for
flavor, and seal the meat and not lose the juices, the part of the ribs
will make them back and forth so they do not dry out and take out
before.
3 Set aside the pieces of meat and remove the garlic and chili.
4 In the oil that is left, add the white wine, and deglaze the bottom
with a spatula that does not grate, that is to say with the wine we
collect all the juice that has released the rabbit when frying, let it
reduce a few minutes until all the alcohol evaporates.
5 Add the tomato sauce (recipe nº 795.- FRIED TOMATO) and mix
the wine sauce with the tomato.
6 Add the reserved pieces of rabbit and the bay leaf.
7 Close and program:

GM OLLA model E
Stew menu - valve closed - (P) high - (Tª) 130º - 15 minutes

8 Depressurize, open, stir and cook for a few minutes without the lid
to lock the tomato.
Serve and enjoy a delicious dish of rabbit which is a white meat
without fat and very healthy.

922.- LETTUCE ROLLS WITH CHICKEN in the GM OLLA model E

INGREDIENTS:
- Iceberg lettuce leaves
- chicken breast
- Italian peppers
- yellow bell pepper
- red bell pepper
- onion
- Garlic
- juice of 1/2 lemon
- salt
- pepper
- oil
- chives
MODE OF PREPARATION:
1 With a sharp knife fillet the breasts and cut them into strips. 2.-
Season the chicken strips with salt and pepper.
3 Clean the peppers, open them, remove the seeds and cut them
into julienne strips.
4 Peel the onion and cut it into julienne strips. Peel a couple of
cloves of garlic and cut them into slices.
5 In the pan fry the peppers with the onion and garlic in the frying
pan with a little oil.
6 When the peppers are almost done add the chicken and cook for
a couple of minutes more, before canceling add the lemon juice.
Allow to temper.
7 Clean the lettuce leaves and dry them well. Fill the lettuce with a
couple of spoonfuls of the peppers with chicken and roll up, turning
several times.
8 Tie with a strip of chives.
And now we have some delicious and healthy rolls, a very healthy
and delicious idea!

923.- BANANA CAKE in the OLLA GM model E (Contribution of

Blanca González García)
INGREDIENTS:
- puff pastry sheet
- pastry cream or custard
- banana
- sugar syrup
WAY TO PREPARE IT:
1 Place the puff pastry sheet in the pan with baking paper to make it
easier to remove it later.
2 You make pastry cream. Or, failing that, thick sachet custard.
3 When they are warm, place them on the puff pastry.
4 Top with banana slices, until the cake is covered.
5 To polish with sugar syrup.

GM OLLA model E
Oven menu - (Tª) 140º - 15 minutes

OVEN HEAD (Tª) 125º - 15 minutes*. §§§§§§§§§§§§

§§§§§§§§§§§§GM OLLA model E

Oven menu - (Tª) 130º - 45minutes

You can make it with half the ingredients, and remember that the
time does not change for 3 eggs or 6 eggs.
And ready!!!! a delicious pudding, recipe is cheap, fast and very
good, taking advantage of the leftover bread.
924.- BANANA AND NUT BIZCOCHO in the GM OLLA model E
(Contribution of Haweya Abdi)
INGREDIENTS:
- One yogurt
- 3 eggs
- 3 measures of flour yogurt
- one sachet of yeast
- 2 measures of sugar yogurt
- 1 measure of oil yogurt
- a splash of milk (if it gets too thick)
WAY TO PREPARE IT:
1 Mix all the ingredients well blended.
2 Grease the pan and in the bottom put the sliced bananas and
cinnamon powder on top.
3 Pour the sponge cake batter and program:

GM OLLA model E
Oven menu - (Tª)130 - 30 minutes

4 When finished put:

925.- CALATRABA BREAD WITH NUTS in the OLLA GM model
E (Contribution of Mari Carmen Ríos Abellán)
INGREDIENTS:
- 6 eggs
- 1 loaf of hard bread
- 1 liter of milk (can be prepared with cinnamon and lemon)
- 300gr sugar
- cinnamon powder
- nuts
WAY TO PREPARE IT:
1 Cut the stale bread into small pieces.
2 The liter of milk with cinnamon and lemon zest or purchased is
heated in a very hot stew menu and put the bread to soften.
3 Put the eggs and sugar in the whisk bowl, beat with the whiskers
and add the milk, mixing everything well.
4 Add the walnuts and beat a little more with the stick blender.
5 Put the mixture in the bowl and program it:
926.- OSSOBUCO EN SALSA in the OLLA GM model E
(Contribution of Miriam Vieco Muñoz)
INGREDIENTS:
- 1kg ossobuco in slices.
- 1 leek
- 3 sliced carrots
- 1 onion
- 1 ripe tomato or 4 tablespoons fried tomato
- pepper
- laurel
- a spice of oregano
- a coffee spoonful of paprika
- 3 glasses of water from broth of stew
- 100 ml of red wine.
MODE OF PREPARATION:
1 In the frying menu (model E) and in MENU COOKING (model D),
put oil and seal the meat and remove it to a plate.
2 Poach the vegetables in the same oil and add salt, paprika,
oregano and pepper.
3 Add the meat on top of the vegetables
4 Add the tomato, bay leaf, wine and broth. Always remember that
the broth you use is the one that is going to come out, even more
than what is released by the ingredients. If it comes out with a lot of
broth, use the broth for other meals, freeze it in ice cube trays and
you already have meat cubes. Program:

GM OLLA model E
Stew menu - valve closed - (P) high - (T°) 130º - 30 minutes *In
model D: MEAT MENU for 30 minutes, valve closed
Depressurize, open and if you want the resulting sauce to be thicker,
leave it uncovered for a few more minutes.
Until now I had not eaten this meat, the butcher told me to try it and it
has been a success. .. So we already have a meal for Christmas...
it's finger-licking good...

927.- WHOLE WHOLE WHOLE BREAD WITH OATMEAL CUPS in

the GM OVEN model E (Contribution of Ana Qasimi)
INGREDIENTS:
- 600 gr. of whole wheat flour.
- 300 gr. of whole whole oat flakes (and grind them with your food
processor at home to form flour)
- 600 ml. of warm water
- 40 gr. of baker's yeast
- 30 gr. of butter room temperature
- 1 tablespoon of olive oil
- 1 tablespoon agave syrup
- 1 teaspoon of sugar
- 2 tablespoons flax seeds
MODE OF PREPARATION:
1 Put all the liquid ingredients and then add the dry ingredients, mix
well until it forms a dough that does not stick to your hands, if
necessary add a little more whole wheat flour.
2 Make some cuts and leave to rise in the pan for one to two hours.
3 Programming:

GM OLLA model E
Oven menu - (Tª) 140 - 50 minutes

OVEN HEAD (Tª) 125º- 50 minutes

And ready!!!! Agave syrup, oat flakes and flax seeds can be found in
health food stores.
928.- TRUCHAS CON BEICON Y LIMON RAPIDAS en la OLLA
GM modelo E (Contribution of Isabel García Gómez )
INGREDIENTS:
- trout (salmon......)
- oil
- diced bacon
- lemon
WAY TO PREPARE IT:
1 In the frying pan, in the frying menu, add a little oil.
2 Fry the trout or salmon and reserve on a plate.
3 In the same oil, sauté diced bacon and add lemon juice 4.
Enjoy!!! (I saw this recipe on TV 20 years ago or more, and we love
it!) Simple, quick and delicious recipe!!!!
- 29.- Rye BREAD AND PIPES in the OLLA GM model E
(Contribution of Mari Carmen Márquez )
INGREDIENTS:
- 1/2 package of ready-to-use rye and pip flour (sold at lidl)
- 350 ml of water
WAY TO PREPARE IT:
1 Put half a package of flour and 350 ml of warm water, knead.
2 Put the pan on the oven menu for one minute with nothing in it,
this is to heat and let the dough rise. Once the minute has elapsed,
place the bread in a bowl that fits inside the bowl and leave it
covered to rise for at least half an hour, until it doubles in volume.
3 Take out, and make two balls because we will have enough for
two loaves. We give the shape of the bread and put it on baking
paper and on the rack and program the pan:

GM OLLA model E
Oven menu - (Tª) 160º - 50 minutes

Once the time has elapsed we open and put in: OVEN HEAD
(Tª) 175º - 10 minutes*. *************
*************GM OLLA model E
Stew menu - valve closed - (P) medium - (Tª) 130º -8 minutes 9.-
Depressurize, open, stir and let stand a few minutes and enjoy!!!!
A very easy recipe And if you want to give it a special touch you can
try crushing a garlic with a pinch of parsley in a mortar and add a
dash of oil. Just before serving, sprinkle it with this mixture...
GREAT!!!

GM OLLA model E
Stew menu - valve closed - (P) medium - (Tª) 140º - 5 minutes

Model D: Cooking menu, 10 minutes, low pressure, valve closed. 3.-

Depressurize, open, drain and chop with the blender and blend. 4.-
And according to the taste of thick we add the vegetable broth. And
the leftover broth can be saved for other meals... It is a way for
children to eat all kinds of vegetables.
GM OLLA model E:
Steam function - Valve closed - (P) Medium - (Tª) 130º - 5 minutes
Depressurize, remove and set aside.
930.- FIDEUA WITH SQUID AND SHRIMPS in the OLLA GM
model E
INGREDIENTS:
- fideuá (hook shape).
- fish broth (also serves brick).
- cuttlefish (fresh or frozen).
- peeled shrimp (frozen)
- salt
- sweet paprika
- saffron.
- oil
- onion
- crushed fried tomato.
WAY TO PREPARE IT:
1 Put the oil and a little salt in the pan.
2 Add the cuttlefish (if it is still frozen, let it lose the water).
3 A few minutes later add the shrimp. Sauté.
4 Add a dash of tomato. When it is fried, add the pinch of paprika.
5 Now add the noodles to the bowl and stir so that they are well
integrated with all the ingredients. Fry for a couple of minutes.
6 Add the fish stock.
7 Add a pinch of saffron and salt to taste.
8 Close and program:

4.- Put the potatoes in the food processor or blender, add the cheese
in pieces and a splash of cream (to each person's taste).
Grind until a creamy puree is obtained.
5.- In the pan on the grill menu with a few drops of oil we mark the
leeks and also make the bacon.
6.- Serve the cream on the plate, place the leeks on top, sprinkle with
paprika and accompany with the bacon.
And ready a simple, tasty and very tasty dish, healthier impossible.
931.- PURE DE VERDURAS VARIADAS en la OLLA GM model E
(Contribution of Miriam Vieco Muñoz)
INGREDIENTS:
- 1 zucchini.
- 1/2 broccoli
- 1/2 cauliflower
- 1 onion.
- 1/2 red bell pepper.
- 1/2 green bell pepper.
- 1 small tomato.
- 2 carrots.
- 1 leek.
- 2 medium potatoes.
- Salt
- Pepper
- oregano
- 400 ml of water.
MODE OF PREPARATION:
1 Put all the ingredients in the pan with the water, a dash of oil,
oregano and salt and pepper.
2 Cover and program the cooker:

932.- GRILLED LEEKS WITH POTATO CREAM AND

CHEESE in the GM OLLA model E
NGREDIENTS:
- leeks
- diced bacon
- potatoes
- cheese
- a dash of liquid cream
- oil
- salt
- hot or sweet paprika
MODE OF PREPARATION:
1 Clean the leeks and potatoes well.
2 In the bucket we put 3 measures of the small glass that fits in the
pot of
water, a dash of oil and salt.
3 We put the rack, and in the steamer we put washed and cut the
leeks and sliced potatoes, close and program:

933.- TRUCHES A LA SIDRA CON TAQUITOS DE JAMON in the

GM OLLA model E
INGREDIENTS:
- 2 trout fillets
- 200 ml cider
- taquitos of serrano ham
- garlic
- olive oil
- flour
- salt
- pepper
- parsley
MODE OF PREPARATION:
1 Put a little oil in the frying pan in the fry menu.
2 When the oil is hot, add the chopped garlic and fry.
3 Add the chopped ham and sauté. Set aside in a bowl and reserve.
4 Wash the trout fillets and season them with salt and pepper. Flour
them and fry in the same oil used to fry the garlic and ham.
5 Add the cider. Let it evaporate a little and add the garlic and the
reserved ham.
6 Let it cook for a few minutes and cancel.
7 Serve sprinkled with chopped parsley.
And ready a delicious dish, simple, quick and very good!

934.- PAVO A LA SIDRA in the OLLA GM model E

INGREDIENTS:
- a turkey (cut into quarters, chunks...)
- 1/2 bottle of cider
- herbs to taste (thyme, rosemary, Provençal herbs, etc.)............)
- garlic
- 1 measuring cup of beef broth or water and 1 meat cube
- vegetables to taste (carrot, onion, red, green bell pepper...)
- 1 baking bag
WAY TO PREPARE IT:
1 Wash the turkey well.
2 Place the cider, the herbs, the garlic and the chicken bouillon in
the blender cup and blend them.
3 We put it in a bowl with the liquid that we have liquefied and let it
macerate overnight in the refrigerator.
4 We place it inside the baking bag and add the rest of the
ingredients and the vegetables to taste carrot, green and red bell
pepper.
5 Adjust the bag so that everything is mixed, close it with the clip it
has, and then close it with the clip it has.
6 Pierce the bag with a knife or fork.
7 Place the roasting bag on the base of the pan and select:

GM OLLA model E:
Oven mode - valve open - 30 minutes (turn over after 15 minutes).

8 With roasting bags I advise not to use the oven head, as it can
melt the plastic of the bag. The bag swells and the head can undo it.
A recipe that can be special for Christmas, it is easily made delicious
and without mess.

935.- CHRISTMAS APPETIZER: ENDIVIAS WITH SALMON

CREAM (No Pot)
INGREDIENTS:
- endívias
- 1 tub of cream cheese spread with salmon flavor
- smoked salmon
- 3 tablespoons mayonnaise
WAY TO PREPARE IT:
1 Wash and dry the endives, well drained. We reserve them.
2 We cut a little salmon into small pieces, the amount will depend on
how much we want to put.
3 Mix the cream cheese with the mayonnaise and add the finely
chopped salmon.
4 We put it in a piping bag or with a spoon and put a little bit of
cream on the end of the endive, decorate it with a piece of smoked
salmon on top.
And that's it!!! These endives are great for any party, besides being
very tasty they are super easy to make and are very colorful.
936.- PANETTONE on the GM OLLA model E
INGREDIENTS:
- 500 gr. flour strength
- 25 gr. fresh baker's yeast
- 50 gr. water
- 70 gr milk
- 1 whole egg
- 3 egg yolks
- 100 gr. sugar
- 150 gr. butter at temp. environment
- 1 teaspoon of salt
- orange and lemon zest
- 1 dessert spoon orange blossom water
- 140 gr. chopped candied fruits (chocolate chips, raisins, nuts,
dried fruits, etc.) )
MODE OF PREPARATION:
1 Make the dough with all the ingredients except for the candied
fruits or whatever we put in it. You can do it if you have cecomix,
thermomix, manual, mixer, blender........
2 Temper the milk and water a little, and dissolve the yeast in it.
3 Add the sifted flour, sugar, butter in small pieces, salt, grated rind
and orange blossom water and knead, it will be a sticky dough.
4 Put the pan on the oven menu for one minute and cancel it so that
it is hot and put the dough inside so that it rises.
5 Put the dough in a container that fits into the pot and leave it in the
pot warm for half an hour or an hour until it doubles in volume.
6 Once it has risen, knead a little to remove the air. Roll out the
dough and spread it to incorporate the pieces of candied fruit, raisins
or nuts..........................whatever you are going to put.
7 Fold the ends towards the center, stretch again with the rolling pin
and repeat the folding.
8 Form a ball, kneading it well.
9 Line the pan with baking paper or prepared paper panettone
molds. With baking paper so that it does not come out with folds and
it comes out round, cut the circle at the bottom of the pan and then
line the wall with the paper making the circle. Or if you have a mold
much better.
10 Introduce into the tank.
11 Make a cross cut on the top and place a small piece of butter.
12 Carefully brush with warm milk, close and set:

GM OLLA model E
Oven menu - valve open - 160º - 25 minutes

Unopened, reprogram:

GM OLLA model E
Oven menu - valve open - (Tª) 130º - 25 minutes

13 Cancel menu, and without removing the bowl from the pan,
place:

OVEN HEAD (Tª) 175º - 5 minutes

Watch it brown quickly.

14 Allow to warm for a few minutes
15 Once it comes out of the pan and still hot, stick 2 skewer sticks
into the bottom of the pan, piercing it from side to side.
16 Leave them upside down until they cool down, remembering that
they must be warm and supported where we can so that they do not
sink under their own weight when they cool down.
Once cold we can enjoy this delicious sweet bread, you can decorate
it with a pretty ribbon.
937.- MUSHROOMS AND BACON RISOTTO in the GM OLLA
model E
INGREDIENTS:
- rice
- 1 can of mushrooms
- bacon
- meat broth
- onion
- garlic
- 1 tablespoon cheese spread
- 2 tablespoons butter
- Parmesan cheese (or any cheese to taste)
- Salt
- Pepper
- Nutmeg
- Oil
WAY TO PREPARE IT:
1 In the frying pan put a little oil in the fry menu and when it is hot
add the garlic. Let them brown.
2 . - Meanwhile, finely chop the onion and add it.
3 Laminate the mushrooms and add them as well.
4 . - Chop the bacon into cubes or strips and add, season with salt
and pepper and let it poach for a few minutes. We can also add a
teaspoon of nutmeg, if you like the flavor it gives.
5 Add the rice, stir a couple of times and cover with the broth.
6 Add a spoonful of philadelphia and a spoonful of butter, and a little
grated cheese. Stir and close:

GM OLLA model E
Stew menu - valve closed - (P) medium - (Tª) 140º - 8 minutes

7 Leave for about three minutes without depressurizing, remove the

remaining steam, add more grated cheese and pepper to taste and
stir well, let stand for a few minutes with a cloth over the bowl without
the lid.
8 Serve warm
938.- OLD OCTOPUS ROPE in the OLLA GM model
E(Contribution of Almudena Garcia Sobrido)
INGREDIENTS:
- 250 gr. of chickpeas
- 800 gr. large octopus
- 2 medium onions
- 1 red bell pepper
- 150 gr. of ripe tomatoes
- 4 cloves of garlic
- 200 gr. of potatoes
- 6 sprigs of parsley
- laurel
- thyme
- salt
- pepper
- paprika
- olive oil
MODE OF PREPARATION:
1 Leave the chickpeas to soak the night before.
2 Stew the octopus with a clove of garlic, a tomato, 1/2 onion, bay
leaf, salt and pepper. Close and program:

GM OLLA model E
Stew menu - valve closed - (Tª) 120º - (P) medium - 10 minutes

3 Depressurize, open and remove the octopus. Reserve.

4 In the same water we cook the chickpeas:

GM OLLA model E
Stew menu - valve closed - (P) high - (Tª) 140º - 15 minutes

5 While the chickpeas are cooking, cut the octopus into small
pieces.
6 When the chickpeas are done, remove them and reserve the
cooking broth.
7 In the pan add a little oil and sauté the chickpeas and the octopus
in the fry menu. We reserve.
8 In this oil we fry the onion and garlic finely cut and let them take
color.
9 Add the finely chopped bell pepper and cook for a few minutes.
10 Add the crushed tomato and season and let it cook for a while.
11 Add the chickpeas and the octopus to the frying sauce, lightly
dipping with the broth from the stew we had reserved. Close and
program:

GM OLLA model E
Simmer menu - valve open - (Tª) 120º - 12 minutes

12 When it is finished add some fried potatoes in small cubes that

we have prepared and the chopped parsley.
And now we have a delicious typical dish of Gran Canaria. It is finger
licking good!!!
939.- CHICKEN A LA CANELA in the OLLA GM model E
(Contribution of Mercedes Andrade Santana)
INGREDIENTS:
- 1 chopped onion
- 1 clove garlic, sliced
- 2/4 chicken
- salt
- 1 teaspoon cinnamon
- 1 glass wine
- oil (3 tablespoons)
WAY TO PREPARE IT:
1 put the oil in the pan on the grill menu and poach the onion.
2 When it is golden brown, add the chicken and the garlic and
brown the chicken on both sides.
3 Before turning add the cinnamon.
4 Add wine and let it consume the alcohol for a few minutes.
cancel the menu, close and program:

GM OLLA model E
Stew menu - valve closed - (Tª) 130º - 10 minutes

5 Depressurize, open, stir and serve.

Ready! a delicious chicken with cinnamon, that will surprise you.
940.- RABBIT WITH CHASTE NUTS in the OLLA GM model E
INGREDIENTS:
- rabbit
- chestnuts
- garlic
- carrot
- tomato
- diced ham
- 1 bay leaf
- parsley
- salt
- pepper
- half a measuring cup of cognac
- 1 teaspoon sweet paprika
- saffron threads
- meat broth
WAY TO PREPARE IT:
1 Cut the rabbit into pieces and season with salt and pepper.
2 Put the chestnuts in the bowl with water and salt, the water should
cover them completely. We close and program

GM OLLA model E
Turbo menu - valve closed - (P) high - (Tª) 130º - 4 minutes

3 Depressurize, open and peel them.

4 To peel them more easily, it is better to take them out of the water
little by little, so that they do not get cold, since then they peel worse.
5 Drain the chestnuts once peeled and let them dry on a clean cloth.
6 In the pan with a little oil we brown the rabbit that we have lightly
dredged in flour. Once browned, remove and set aside.
7 In the same oil, add the finely chopped garlic cloves and onion.
Let it poach without burning, and add the diced ham.
8 Add the pieces of rabbit, stir well.
9 Add the tomato without skin or seeds and chopped, the carrot in
pieces, the bay leaf, the diced ham, the paprika, the saffron and the
parsley, stir.
10 We put the cognac.
11 Let the alcohol evaporate and add the chestnuts.
12 We water with a little meat broth, and to taste that you want it
soupy, remember that the broth that you put is the one that will come
out even a little more than what the ingredients release.
13 Close and program:

GM OLLA model E
Stew menu - valve closed - (Tª) 130º - (P) high - 15 minutes

14 Depressurize, open, stir, rectify salt if necessary.

Ready to serve! It is the time of chestnuts and besides roasted or
cooked, it is good to use them in our favorite dishes.
941.- CHOCOLATE DONUTS BIZCOCHO in the GM OLLA model
E
INGREDIENTS:
- 5 Donut
- 120 g. sugar
- 4 eggs
- 1 plain yogurt
- 100 g. sunflower oil
- 1 sachet of Royal baking powder
- 120 g. of flour
- Pinch of salt

MODE OF PREPARATION:
1 With any food processor or by hand, break up the donuts.
2 Beat the sugar with the eggs for a few minutes.
3 Incorporate the crumbled Donuts and beat again until it forms a
cream.
4 Incorporate the yogurt and oil. We continue beating.
5 Sift the flour together with the yeast and the pinch of salt and add
it to the dough. Beat again until all the ingredients are well integrated
and there are no lumps.
6 Grease the bowl, pour in the dough, close and program:

GM OLLA model E
Oven menu - valve open - (Tª) 130º - 35 minutes

7 Open and set:

OVEN HEAD (Tª) 175º - 10 minutes

8 Let it warm by taking the pan out of the pan and once it is no
longer so hot, remove it from the mold and let it cool on a wire rack.

9 Sprinkle with powdered sugar or chocolate coating.

Chocolate coating.
-Put 150 gr cream on low heat menu to boil and when it comes to a
boil add 150 gr chopped chocolate and 35 gr butter. Stir so that
everything is well integrated. You can leave out the butter, but the
butter will give the topping a nicer sheen.
942.- CHRISTMAS APPETIZERS: HAM APPETIZER WITH
CHERRY COD AND TOMATO EGGS in the G M M model E
OILER
INGREDIENTS:
- serrano ham slices
- mini toast bread (bread rolls can be black olives and tomato
flavors, garlic bread, etc.).........)
- quail eggs
- cherry tomato
- mayonnaise
WAY TO PREPARE IT:
1 Cook the quail eggs in the same way as normal eggs recipe nº 13
cooked eggs, peel and cut the quail eggs in two.
2 Cut the cherry tomatoes in two.
3 Cut the ham slices in two halves across the width.
4 We take half of an egg, we join it with half of the tomato.
5 Place a little mayonnaise in the middle of the mini toast.
6 On top of the mayonnaise, place the egg and tomato.
7 Wrap the egg and tomato, with the ham folded in two lengthwise,
so that the egg or tomato sticks out a little. According to taste we can
let the egg or the tomato show, alternating them on the plate.
8 Pierce with a stick and place on the table.
NOTE: Serrano ham can be substituted for ham, smoked salmon, or
any other sausage you may have.
An idea for this Christmas holidays, it can be prepared very quickly
and it is very tasty and very attractive on the table.
943.- BASQUE CAKE in the OLLA GM model E (Contribution of
Cristina Parra)
INGREDIENTS:
- 3 eggs
- 1 glass of sugar
- 1 cup flour
- 1 dessert spoon of yeast
- 2 and a half glasses of milk
- 125 gr. butter
WAY TO PREPARE IT:
1 Grease the pan with a little butter.
2 Beat all the ingredients together. They are placed in the bucket.
3 Close and program:

GM OLLA model E
Oven menu - valve open - 30 minutes

At the same time we put:

OVEN HEAD (T°) 175º - 30 minutes

Very easy and very good!!!

944.- POLLOPIZZA in the OLLA GM model E (Contribution
Conchi Del Valle)
INGREDIENTS:
-Chicken breast
- Mexican Sauce of Mercadona 100gr
- 3 or 4 sliced mushrooms.
- 1/2 onion
- 1/2 red bell pepper.
- 2 sliced tomatoes.
- 40 gr mozzarella Mercadona or the one you like best
-Oregano - salt.
MODE OF PREPARATION:
1 Pour the Mexican sauce into the bowl.
2 Put on top the chicken breast filleted in not very big pieces with
its salt and oregano to taste.
3 Cut the mushrooms, onion and red bell pepper, once cut, add a
little oregano on top of the chicken.
4 Then the tomato slices and the cheese to gratinate. We program:

GM OVEN model E Oven menu -10 minutes

At the same time it gets:

OVEN HEAD (T°) 175º - 10 minutes

As the chicken is cut into small pieces, it is done quickly, but the
minutes depend on how we see it gratin to our taste.
945.- CAZON IN ADOBO in OLLA GM model E
INGREDIENTS:
- cleaned dogfish, skinless
- 150 gr dried chickpeas
- 150 gr flour
- garlic cloves
- 1 tablespoon oregano
- 1 tablespoon sweet paprika
- 1 teaspoon cumin powder
- 1 teaspoon salt
- 150 gr apple cider vinegar
- 100 gr of water
- 1 bay leaf
- acetite
MODE OF PREPARATION:
1 Chop the chickpeas with a food processor in batches, if you have a
cecomix, thermomix....faster.
2 Add the flour and mix, set aside.
3 Crush the garlic in a mortar, put it in a bowl with the oregano,
paprika, cumin and salt, mix well.
4 . - Add the vinegar, water and bay leaf, mix well.
5 . - Place the dogfish in a bowl and pour the marinade over it, set
aside to marinate overnight.
6 The following day, drain the fish, dredge it in the reserved flour
7 In the pan put oil in the fry menu and let it heat up.
8 And fry the marinated dogfish.
9 Remove and drain on absorbent paper and serve.
It is a fish that is very popular and tasty.
In addition, the way this marinade is made, with the flour that is
coated in breadcrumbs, gives a very special crunchy texture.

946.- MILK BREAD in the OLLA GM model E (Contribution of

Carmen Millán)
INGREDIENTS:
- 250 ml milk
- 50gr butter-
50 gr sugar
- 1 teaspoon salt
- 25gr d fresh yeast
- 460 gr d flour, nuts (optional).
WAY TO PREPARE IT:
1 The dough can be made by hand or in a mixer, heat a little milk
and melt the yeast, butter, sugar and salt, add the flour and knead.
2 In thermomix: pour the milk, butter, sugar and salt in the mixing
bowl, 2 minutes at 40 speed 2, add the yeast and flour, 15 sec speed
6, program 2 min at speed spice.
3 Heat in oven menu 1 min, cancel put a rack and put a bowl with
the dough covered with a cloth, put the lid on the pan leaving
breathing, (not completely).
4 When the dough has risen, remove the air by kneading and add
the nuts (optional).
5 Spread the pan and put it in an aluminum tray, so that it takes
shape, and program:

GM OLLA model E
Oven menu - valve open - (Tª) 140º - 50 minutes

6 Once finished put the head until you see it golden brown to your
liking.
7 Allow to cool on a wire rack.
And enjoy a delicious bread!!!!
947.- CHRISTMAS APPERITIVES: SEAFOOD SALAD WITH
AVOCADO AND PINEAPRIKA (No pot)
INGREDIENTS:
- boiled prawns
- slices of pineapple in its juice
- crab sticks
- ripe avocado
- mixed lettuce
- oil
- vinegar
- mustard
- salt
WAY TO PREPARE IT:
1 Wash and drain-dry the lettuce very well, if you have a vegetable
centrifuge it looks great.
2 Remove the shells from the cooked prawns.
3 Cut pineapple slices into halves and the remaining pineapple into
small pieces. Also chop the crab sticks.
4 We will leave the avocado peeled and sliced, to do it just before
dressing the salad and avoid darkening its color.
For the vinaigrette: In a jar that can be hermetically sealed, put a little
salt, 2 tablespoons of vinegar, 6 tablespoons of oil, 1/2 teaspoon of
mustard and 2 tablespoons of pineapple juice. Stir vigorously until
everything is well blended.
5 Prepare the avocado and assemble the salad, adapting the
ingredients to the serving dish.
6 Dress with the vinaigrette on top.
Simply delicious!
948.- PISTACHOS GALLET in the GM OVEN model E
INGREDIENTS:
- 100 gr of pistachios (or dried fruits such as pine nuts, walnuts,
walnuts, etc.)...............................................................................)
- 300 gr pastry flour
- 200 gr butter
- 75 gr sugar
- 1 egg
- egg for brushing the cookies
MODE OF PREPARATION:
1 Mix the soft butter at room temperature with the sugar until the
mixture is whitish.
2 Add the egg and stir the mixture until it is homogeneous.
3 . - Add the flour and pistachios, stir until everything is well
integrated and the dough comes off the sides of the bowl.
4 Lay the dough flat, wrap it in plastic wrap and reserve in the
refrigerator for at least one hour.
5 . - Sprinkle a little sugar on the worktop and smooth the dough
with a rolling pin until it is about half a centimeter thick.
6 Cut rectangles and place them on the grid of the baking pan with
parchment paper.
7 Paint the cookies with beaten egg and program:

GM OLLA model E
Oven menu - (Tª) 130º - 15 minutes

OVEN HEAD (Tª) 175º - 15 minutes*. †††††††††††††

†††††††††††††GM OLLA model E

Stew menu - valve closed - 5 minutes 7.- Depressurize, open, stir
and leave for a few minutes if you have added a lot of liquid.
And ready some potatoes for garnish, quick, simple and very tasty.
949.- VIEIRAS AL HORNO in GM OVEN model E
INGREDIENTS:
- scallops
- oil
- Maldon salt
- black pepper
- parsley
WAY TO PREPARE IT:
1 Put the rack in the pan and put the scallops in their shells.
2 Sprinkle with olive oil and fresh chopped parsley if we like it.
950.- PIQUILLO PEPPERS STUFFED WITH SALMON AND
GAMBAS in the GM OLLA model E
INGREDIENTS:
- 1 can of piquillo peppers
- smoked salmon in cubes or strips.
- cooked and peeled shrimps or prawns
- 1 boiled egg
- Pink sauce: 4-5 tablespoons of mayonnaise, and a splash of
ketchup.
MODE OF PREPARATION:
1 Put four measuring cups of water and a little salt in the bowl of the
OLLA GM, the grid and the fresh eggs on top.
2 Close and program:
951.- GUARNISHED POTATOES WITH WINE in the GM OVEN
mod E
INGREDIENTS:
- potatoes
- oil
- salt
- garlic powder
- onion
- Provencal herbs
- paprika
- white wine
MODE OF PREPARATION:
1 We put in the pan a little oil that is heated in the frying menu.
2 While we cut the potatoes as for an omelette.
3 Put the potatoes in the bowl, add salt to taste and stir.
4 Add garlic powder, a little onion to taste, Provencal herbs, a little
bit of paprika and stir.
5 Add a splash of white wine, let the alcohol evaporate for a few
minutes and cancel the frying menu.
6 Stir and program:
952.- NECORAS in the OLLA GM model E (Contribution from
Carmen Millán)
INGREDIENTS:
- crabs
- a glass of water
- salt
- laurel
MODE OF PREPARATION:
1 We put the grid in the pan.
2 Pour the glass of water, the salt, a bay leaf and place the crabs
on top of the grid, it is not necessary that the water reaches them.
3 Close and program:

GM OLLA model E
Stew menu - valve closed - (Tª) 140º - 4 minutes

*In model D 2 minutes kitchen menu.

4 Allow to depressurize, open and serve.
Ready some delicious crabs that with a fresh Albariño I can't even
tell you how they are.
953.- GRILLED SEA CENTOLLOS AND SEA BUEY in the OLLA
GM model E(Contribution of Blanca González García)
INGREDIENTS:
- crabs
- crab or ñoclas
- oil
- lemon
MODE OF PREPARATION:
1 In the pan put a few drops of oil on the griddle menu.
2 While it is heating, cut the seafood in half.
3 We prepare a mixture of oil and lemon.
4 Put the spider crabs and gnocchi in the bowl and sprinkle with
the oil and lemon mixture.
5 We make them until you see the meat toasted to your liking.
Ready!!! uffff my mouth is watering
954.- BROCOLI AND CHEESE QUESADILLAS in the GM
OLLA
model E
INGREDIENTS:
- corn (or wheat) pancakes for fajitas
- broccoli
- cheese (blue cheese, soft cheese )
- grated cheese
MODE OF PREPARATION:
1 Separate the broccoli florets and wash.
2 In the bucket we put 3 measures of the small glass that fits in the
pot of
water, a dash of oil and salt.
3 We put the rack, and in the steamer we put the broccoli.
4 Close and program

GM E pot
Steam function - Valve closed - (P) Medium - (Tª) 130º - 3 minutes

5 Depressurize, open and allow to cool.

6 When it has cooled a little, cut the florets into thin slices and set
aside.
7 Cut the cheese into small pieces.
8 To assemble the quesadillas, place a pancake on the pan in the
hot griddle menu.
9 Sprinkle on one half mozzarella, put the broccoli, diced cheese,
and more grated cheese.
10 Close with the other half of the empty pancake and press lightly.
11 Leave for a couple of minutes, turn over and wait another few
minutes.
12 To serve cut into quarters.
And ready! a perfect and tasty lunch or dinner in just a few minutes
of nothing
955.- BROCHETTE OF LANGOSTINO AL AJILLO in the OLLA
GM model E
INGREDIENTS:
- prawns
- Fino or oloroso wine
- garlic
- paprika
- salt
- parsley
- oil
MODE OF PREPARATION:
1 Chop two or three cloves of garlic.
2 We prepare the dressing, putting the chopped garlic together
with the paprika, a little wine, salt and a little oil.
3 Peel the prawns and add them to the previous mixture. Add
chopped parsley, to taste. Cover and leave in the refrigerator
4 After an hour or two, take them out and thread them on skewers.
5 In the pan put the griddle menu and let it heat up.
6 When it is very hot, put the skewers and cook them on each side
for a few minutes.
7 If we want one with a sauce, we can add the dressing on top,
and they are ready!!!! a delicious finger licking appetizer
956.- CHICKEN CHICKEN BREAST WITH HONEY AND
MUSTARD in the GM OLLA model E
INGREDIENTS:
- whole chicken breasts
- 1/2 measuring cup of cooking cream
- 1/2 measuring cup of white wine
- 2 tablespoons mustard
- 3 tablespoons of honey
- oil
MODE OF PREPARATION:
- 1.- Put oil in the frying pan in the frying menu.
2 When it is hot, place the chicken breasts until they are browned on
both sides. Once browned, remove and set aside.
3 In the same oil that we brown the breasts, add the white wine and
the honey. Allow to reduce for a few minutes.
4 Add the cream and mustard.
5 Once everything is mixed, add the breasts and program:

GM OLLA model E
Stew menu - valve closed - (Tª) 120º - (P) medium - 7 minutes

6 Depressurize, open, and leave for a few minutes with the lid off
until the sauce is reduced to your liking.
7 Plate and serve, you can sprinkle chopped parsley or chives on
top to make the dish prettier.
And ready!!! Turns a simple chicken breast into a delicious dish.
957 POTATOES FOR GARNISHING (Contribution of Eva María
Sánchez Lavi)
INGREDIENTS:
- three potatoes
- an onion
- two cloves of garlic
- Salt
- pepper
- 1/2 measuring cup of oil (I use a little less)
MODE OF PREPARATION:
1 Wash and peel the potato as for an omelette.
2 Put half a measuring cup of oil in the pan, even a little less.
3 Add the potatoes already cut, the onion and two cloves of garlic.
4 Season to taste with salt and pepper and program:

GM OLLA model E
Stew menu - valve open - (P) medium - (Tª) 130º - 8 minutes

5 Depressurize, open, remove.

6 With the lid open on the frying menu at 130º we have them a few
minutes to brown.
I love them!!!
958 CODILLO IN ONION SAUCE in the GM OLLA model E
(Contribution of Loly Arjona)
INGREDIENTS:
- knuckles
- onion
- oil
- 1/2 measuring cup of wine
- 1/2 measuring cup of water
- 1 bay leaf
- pepper
- salt
WAY TO PREPARE IT:
1 In the frying pan, in the frying menu, add a little oil and let it heat
up.
2 Brown the knuckles, remove and set aside.
3 In this oil we poach the onion.
4 When it is poached, add half a glass of wine and half a glass of
water, a bay leaf, pepper and salt.
5 Close and program:

GM OLLA model E
Stew menu - valve closed - (P) high - (Tª) 130º - 20 minutes

6 Depressurize, remove and serve.

959.- FLAN DE GALLETAS en la OLLA GM model E
(Contribution of Loly Arjona)
INGREDIENTS:
- 2 glasses of milk water
- 20 cookies
- 8 tablespoons sugar
- 5 eggs
WAY TO PREPARE IT:
1 We beat all the ingredients.
2 Put caramel in the custard pan.
3 Pour the mixture into the flan pan.
4 In the pan put the rack and on top the flan pan covered with a
lid if it has the mold and if not with albal paper well covered to
prevent water from entering.
5 We put water in up to half of the mold more or less.
6 Close and program:

GM OLLA model E
Stew menu - valve closed - (Tº) 120º - (P) medium - 10 minutes

And ready!!!!! that rich!!!! and how simple, fast and good
960.- CAKIS COOKIE in the GM OVEN model E
(Contribution of Carmen Millán)
INGREDIENTS:
- 3 eggs
- 1 Greek yogurt
- 2 glasses yogurt sugar
- 1 glass yogurt sunflower oil
- 3 cups yogurt flour
- 1 sachet of royal yeast
- pinch of salt
- 2 persimmons (1 ripe and the other a little bit harder)
MODE OF PREPARATION:
1 Add the eggs and sugar and mix well.
2 Add the yogurt and continue mixing.
3 Add the ripe persimmon, and beat well.
4 Add the sifted flour, yeast and salt and continue mixing until a
homogeneous mixture is obtained.
5 Put butter in the pan and sprinkle with flour.
6 Peel the persimmon and cut into slices, put in the bottom of the
bowl, and cover with the dough.
7 Close and program:

GM OLLA model E
Oven menu - (Tª) 120º - 60 minutes

And ready!!!! Interesting idea!!! with a fruit very rich in vitamins A

and C.
961.- RAPE ALANGOSTADO in GM OLLA model E
INGREDIENTS:
- monkfish tail
- sweet paprika
- bay leaves
- salt
- pepper
WAY TO PREPARE IT:
1 Remove the skin and bones from the monkfish, separating the two
loins from the tail, clean them perfectly of skin and season them with
salt and pepper. We can tell the fishmonger to clean it for us.
2 With a string we proceed to tie together the two loins of the
monkfish tail so that they are as close as possible to a lobster tail.
3 Spread all over with sweet paprika, mix the paprika with a little
olive oil.
4 Let the glue stand for a couple of hours in the refrigerator so that
the paprika adheres well.
5 After this time we wrap it in transparent film very well sealed.
6 In the pan we put the grid and put a bottom of water with salt and
bay leaf.
7 Place the steamer and place the monkfish well wrapped in it.
8 Close and program:

GM OLLA model E
Steam menu - valve closed - (P)medium - (Tª) 130º - 8-10 minutes*.
‡‡‡‡‡‡‡‡‡‡‡‡‡

‡‡‡‡‡‡‡‡‡‡‡‡‡ the minutes a little depending on the size of the

loins.
8.- Depressurize, open, remove and let it cool.
9.- Remove the string and cut into slices.
10.- We can serve with mayonnaise, tartar sauce, rose, etc.
Simply delicious!
GM OLLA model E
Stew menu - valve closed - (P) medium - (Tª) 120º - 15 minutes.

5.- Depressurize, open and reserve.

6.- In another clean pan, heat the butter in the fry menu.
GM OVEN model E Stew menu - 5 minutes 9. Depressurize, open
962.- WATERZOOL (Belgian soup) in the OLLA GM model E
(Contribution of Miriam Vieco Muñoz)
INGREDIENTS:
- 1/2 leg of veal
- 2 small chickens
- 1 piece of celery
- 2 medium leeks
- 3 carrots
- Thyme
- parsley
- a bay leaf
- 5 tablespoons oil
- 25 g butter
- 1 tablespoon flour
- 2 1/2 of water
- Juice of half a lemon
- Salt
- pepper
- 1 fried bread
MODE OF PREPARATION:
1 Put in the pot the leg, 1 whole leek, celery, 1 sliced carrot, salt and
water. Close and program:

GM OLLA model E
Stew menu - valve closed - (P) medium - (Tª) 130º - 15 minutes

2 Strain the broth and set aside.

3 Chop the remaining vegetables and sauté them in the pan with a
little oil in the fry menu.
4 Add the chopped chickens and sprinkle with the aromatic herbs
and add a pinch of pepper, add the reserved broth and add again:

7 Add the flour and stir and add little by little the broth, it will become

and set aside.

10.- Meanwhile in a bowl put 2 egg yolks with the juice of 1/2 lemon
and little by little add the broth from the pot.
11.- Remove the chicken with the broth and put it in a soup tureen
and pour the broth from the bowl on top and eat!
a kind of béchamel sauce.
8 Pour this back into the pot with the chicken and the remaining
broth and program:
963.- STUFFED GRAPES (Without pot) (Contribution of Mari
Carmen Márquez)
INGREDIENTS:
- Purple grapes
- Cream cheese (Philadelphia)
- 5 peppers
WAY TO PREPARE IT:
1 Wash and dry the grapes.
2 Cut a slit in the base of the grapes so that they stand upright.
We also cut a piece at the top and, with the help of a pick, empty
the grapes, taking care to leave a base. We reserve.
4 In a bowl, mix the cheese with a good amount of the 5 ground
peppers. Mix until a workable mixture is obtained.
5 Carefully stuff the grapes with the cheese and pepper mixture.
6.- Reserve in the refrigerator until ready to serve.
964 CHEESE COVERED GRAPES THAT TASTE LIKE KISS (No
pot) (Contribution of Mari Carmen Márquez)
INGREDIENTS:
- 200 gr of grapes (purple or green grapes)
- 1 terrine of philadelphia cheese
- poppy seeds
- salt
- pepper
- some chopsticks to help you help yourself better
MODE OF PREPARATION:
1 Wash and dry the grapes and with the hand we impregnate them
with the philadelphia cheese making circular movements as if we
were making meatballs until we cover them completely with cheese.
2 Season with salt and pepper as it is a salty starter and reserve in
the refrigerator for 1 hour for the cheese to cool.
3 Pierce each grape with a toothpick and pass it through the poppy
seeds until completely covered and set aside until serving time.
4 When serving take them from the toothpick and with a knife cut
them in half flush with the toothpick and remove the toothpick to
serve.
965 GRAPES AND YOGURT in the OLLA GM model E
(Contribution of Mari Carmen Márquez)
INGREDIENTS:
- 2 cups red grapes
- 2 cups unsweetened grape juice
- 2 sachets of unflavored gelatin
- 1 cup plain yogurt
MODE OF PREPARATION:
1 Cut the grapes in half and remove the seeds, divide the grapes
equally in four large glasses and refrigerate.
2 In the bowl, heat the grape juice over low heat, without letting it
boil, cancel and add the gelatin, stir well to dissolve.
3 We distribute half of the grape juice in the glasses and let it set,
the remaining juice we cool it until it is about to set and stir it with the
yogurt and add it to each of the glasses and take it to refrigerate.
4 Serve when firm and decorated with grapes on top.
966.- RAISINED VEGETABLES DIPPED WITH CHOCOLATE in
the OLLA
GM model E (Contribution of Mari Carmen Márquez)
INGREDIENTS:
(for 12 guests)
- 250 grams of raisins
- 500 grams of semi-bitter couverture chocolate
WAY TO PREPARE IT:
1 Melt the chocolate in a double boiler,
2 Put the grid and a little water and on top a container with the
grated or sliced chocolate and put it to melt in stew menu without the
lid.
3 Always be careful that the water does not touch the container in
which the chocolate is placed and that the chocolate itself does not
steam. In any case, it is necessary to be careful so that it does not
burn and melts well.
4 When it is melted add the raisins and mix with a wooden spoon to
stir everything well.
5 With a soup spoon we take portions and place them on aluminum
foil. Let them solidify at room temperature. The chocolates never go
in the refrigerator.
TIPS AND TRICKS:
- Add a teaspoon of butter to the chocolate when it is melting to
make it shine.
- If you make large bunches, you can separate them when they are
solidified.
967.- HOMEMADE KEBAB in the OLLA GM model E
(Contribution of Mari Carmen Márquez)
INGREDIENTS:
- 250 g veal minced beef
- 250 g pork minced meat
- 200 g minced chicken breast meat
- 70 g onion
- 3 garlic
- 40 g bread crumbs
- 3 g ground cumin
- 3 g ground coriander
- 10 g salt
Necessary utensils
One can
A roasting bag
MODE OF PREPARATION:
1 Chop the onion and crush the garlic and mix it together with the
spices, salt and bread crumbs, with the three types of meat and
leave in a bowl covered with plastic wrap in the refrigerator overnight
so that all the ingredients are well impregnated.
2 The next day we put in the can (the can that is used is the one of
850 g of crushed tomato) and inside the can the roasting bag and we
take portions of the mixture of about 100 g, giving round shape and
introducing them in the can crushing them, so successively until
finishing with all the mixture. Once finished, close the bag, roll the
bag over itself and hook the excess with the edge of the can.
3 Place the grid in the bucket and on top of the can with water up to
the middle of the can.
4 Programming:

GM OLLA model E
Oven menu - (Tª) 140º - 30 minutes

5 Once the time has elapsed, open and let it rest for 10 minutes and
our Kebab is ready.
We can add other spices:
Conchi del Valle:With original kebab spices, I buy them in a
Moroccan butcher's shop, I give you exactly what it contains: pepper,
cumin, basil, tarragon, nutmeg, paprika and sugar, I also buy the one
for the skewers.
968.- XATO DE VILANOVA in the OLLA GM model E
(Contribution of Mari Carrmen Márquez)
INGREDIENTS:
- 2 garlic
- 150 gr toasted almonds
- 60 gr roasted hazelnut
- 3 black peppers
- 1 slice of bread
- apple cider vinegar
- oil
- salt
- 1 curly endive
- 400 gr of codfish or crumbs
- 300 gr canned tuna
- 6 anchovy fillets
- 200 gr olives
MODE OF PREPARATION:
1 Chop the almonds and hazelnuts in a mincer very finely, to the
point of flour.
2 Then add the garlic, having removed the central part, and add the
salt in the mixing bowl of the blender.
3 We will scrape the meat of the ñora that previously we will have
scalded and we will join to the previous ingredients.
4 We will take the slice of bread, we will only use the crumb.
5 Soak it in apple cider vinegar and add it to the mixing bowl of the
blender, making a homogeneous paste with a pinkish color, close to
reddish.
6 Add the oil little by little while whisking until a homogeneous sauce
is obtained.
7 Clean the endive and cut into small pieces.
8 Put in a bowl and add the crumbled cod, the tuna without oil, the
anchovies and the olives.
9 We put the sauce and that's it!
Bon appetit!!!
969.- XUXOS OF CREAM in the GM OLLA model E
INGREDIENTS:
- 1 package of milk bread
- 1 sachet of custard of your choice (vanilla or chocolate)
- Sugar
- Sunflower oil
- Beaten eggs
MODE OF PREPARATION:
1 Prepare the custard with 500 ml of milk to make it thicker, like a
pastry cream, in the custard pan in the stew menu.
2 Make some lateral holes with a knife in the milk bread and make a
hole inside with your finger or a spoon.
3 Fill with a pastry bag with the cream and close well.
4 Dip the breads in beaten egg.
5 Fry in hot oil in fry menu until golden brown.
6 Let them drain well on absorbent paper and coat them in sugar
while they are still warm. Allow to cool.
And ready some very easy and very rich cream xuxos!!!!
TRICKS:
-These xuxos keep for many days well covered in an airtight
container.
-The cream can also be prepared with a sachet of Flanin or El Niño
type custard.

970.- UVAS EN ALMIBAR en la OLLA GM model E

INGREDIENTS:
- 1kilo of grapes
- ¼ liter of water
- ¼ kilo of sugar
MODE OF PREPARATION:
1 Separate the grains from the bunch, remove the stalk and wash
them well with cold water.
2 In the pan put the water and sugar, stir with a spoon so that the
sugar dissolves and put it in the stew menu with the lid on but
without closing it to boil for about 8 or 10 minutes and make a light
syrup.
3 Add the grapes to the syrup and cook for a few minutes, being
very careful to remove it from the pan before the grapes fall apart.
4 Remove the grapes from the syrup and carefully place them in the
jars.
5 Put the syrup back on the stew menu for a few more minutes so
that it reduces and thickens a little more.
6 Fill the jars up to the rim with the boiling syrup, close immediately
and let cool to room temperature.
7 Once the jars are cold, we label them and put them in the pantry
to wait for the ideal moment to prepare a delicious dessert or eat
them as they are.

971.- NATILLAS CON GALLETAS in the GM OLLA model E

INGREDIENTS:
- 800 ml. milk
- 80 gr. cookies (cinnamon, maria )
- 2 eggs
- 50 gr. sugar
- lemon zest
- sprinkle cinnamon
MODE OF PREPARATION:
1 Crush the cookies with turbo strokes, if you have the cecomix,
thermomix, or blender that are very well ground.
Reserve a little bit of crushed cookie for later decoration.
2 Put the ground cookie in the bowl, the cookie flour will act as a
thickener.
3 Add the milk, eggs, sugar and zest, and mix.
4 Put on low heat menu and stir until they heat up without boiling.
5 Leave them for a few more minutes depending on how thick you
like them.
6 Pour into glasses or bowls, sprinkle with the reserved cookie
powder or cinnamon.
7 Cover with film, sticking to the surface, so that it does not crust,
and place in the refrigerator.
And ready some delicious homemade custard with cookie flavor
972 XARRETE in the OLLA GM model E (Contribution of Míriam
Vieco Muñoz).
INGREDIENTS:
- 1 kg of Xarrete of Galician Veal
- 4 large potatoes
- 1 red bell pepper
- 4 large carrots
- 2 Onions
- 1 clove garlic
- 400 g small peas
- Olive oil
- 1 measuring cup of white wine
- Salt
- pepper
- 1 chili pepper
- thyme
- laurel
- parsley
- 1 cup of beef broth
- 6 eggs
- 8 piquillo peppers.
MODE OF PREPARATION:
1 Crush the garlic clove in a mortar, add the thyme, parsley and a
spoonful of water.
2 We marinate the xarrete an hour before with the previous paste
and season to taste with a little pepper and salt.
3 Let it take all the flavor of the pasta before cooking.
4 Put the olive oil in the pan and sear the xarrete until it is well
browned, the meat will begin to release some of its juices. Remove
the meat and set aside.
5 Chop the onions and peppers in julienne strips. Fry the onion and
the red bell pepper in the same oil where we browned the meat.
6 When the sauce is well browned add the xarrete and add the
glass of wine.
7 Add the bay leaf and season with salt and pepper. Let it reduce a
little and let the alcohol evaporate for a few minutes.
8 Peel the potatoes and carrots. Dice the potatoes, breaking them
so that they release all their starch, and slice the carrots as thinly as
possible.
9 Add the potatoes, carrots, peas and chili pepper to the pot.
10 We cover everything with the meat broth in the pot, remember
that the broth that you put is the one that is going to come out and
even more than what the ingredients release.
11 Close and program:
GM OLLA model E
Stew menu - valve closed - (P) medium - (Tª) 130º - 15 minutes

12 Depressurize, open, stir and serve.

13 If you prepare it the day before to heat it, press twice the keep
warm button and the food will be reheated.
14 You can present this is optional with fried eggs on top, and
decorating the dish with some piquillo peppers on the sides. And to
eat.
It's delicious!!!! This recipe is a typical dish of Galician cuisine and is
usually prepared as a stew. It is very common in any festive or
Sunday meal and if you can prepare it the day before, it will be even
tastier than freshly made.
973- KOKOTXAS DE MERLUZA AL PIL PIL in the OLLA GM
model E
INGREDIENTS:
- 500 g of hake kokotxas (hake kokotxas)
- 2 chili peppers
- 2 cloves garlic
- oil
- salt
WAY TO PREPARE THEM:
1 Desalt the Kokochas the night before, change the water several
times until they are clean and their texture is soft. Place on kitchen
paper to remove excess water.
2 Heat abundant oil in the frying pan in the frying menu.
3 Brown the garlic lightly together with the chili pepper, and remove
both to a plate.
4 Once the kokotxas are clean and dry, place them skin side up in
the bowl and begin to shake them sideways in a circular motion.
5 The oil should never boil, lower the temperature to 120º.
6 We will notice that it is ready when small bubbles form around the
kokotxas, this is the exact temperature point that the oil should have
and should be maintained at all times. You can lower the
temperature, raise it as you see fit.
7 Cancel the menu, remove the pan and continue shaking the pan
with a cloth being careful not to burn yourself, so that the sauce
binds. Stir the bowl in a circular motion, so that they are impregnated
with the pil-pil and continue to release the gelatin that makes the oil
bind.
8 We put the bowl back in the pot again until we see the bubbles,
and so on until we have the pil-pil bound.
9 Serve immediately, garnishing with the garlic and chilli.
10 The thickness of the sauce depends on the amount of oil you
use and your taste.
11 You can also do it by heating a lot of oil with the garlic and the
chilli, once hot remove part of it to a cup and add it and bind it to the
sauce until you have the desired thickness.
12 Sprinkle with chopped parsley, fried garlic and chili on top.
974.- JUDIAS PINTAS en la OLLA GM model E
INGREDIENTS:
- pinto beans
- sausage, black pudding, bacon )
- half an onion
- 1 head of garlic
- 1 large potato
- sweet paprika
- water
- salt
- oil
MODE OF PREPARATION:
1 We soak the beans the night before or we do the TRICK*.
2 Add the beans to the bowl and cover with cold water, the water
you put is the one that will come out and even a little more than the
vegetables, because they cook with pressure in their own juice, and
to taste more or less broth.
3 Incorporate the sausage, blood sausage, bacon and bacon what
we like.
4 Put the chopped onion and the whole head of garlic.
5 A drizzle of olive oil.
6 Peel the potato, mash and add to the stew.
7 Add a teaspoon of sweet paprika, close and program:

GM OLLA model E
Stew menu - valve closed - (P) high - (Tª) 140º - 15 minutes**
§§§§§§§§§§§§§
It is a very easy trick and the result of the beans is the
same as if you had soaked them 8 hours before.
1 Put the beans in the bowl and cover with water.
§§§§§§§§§§§§§the minutes depend on the type of legume, the water
in the area.
If they are a little hard when opened, add five more minutes.
8.- Depressurize, open, stir, add salt. If you have overdone it with the
amount of water and they come out with too much broth, mash a
potato in a little broth and put it in the pan for a few more minutes
uncovered to lock in the broth.
And enjoy our spoon dish
*TIP: When we forget to soak the beans the night before.
2 We put in turbo menu and support the lid without closing so that
they begin to cook. And as soon as it starts to boil, we cancel.
3 Let it rest in the water and we will see that the legume doubles its
volume, drain it and we are ready to make our beans, starting again
with clean cold water and the rest of the ingredients.
975.- WELLINGTON OR TENDERBACK WELLINGTON IN
ROLLER in the GM Model E OVEN
INGREDIENTS:
- 1 pork tenderloin
- 1 puff pastry sheet
- 1 large onion
- 1 can of pâté to taste
- Salt
- oil
- pepper
- 1 egg
MODE OF PREPARATION:
1 Season the sirloin with salt and pepper.
2 Heat a little oil in the frying pan in the frying menu.
3 When it is very hot, brown the sirloin on all sides. It does not have
to be fried on the inside, just seared, a few seconds on each side,
lightly browned, to seal the juices and keep them inside. Set aside
on a plate and let it cool.
4 In the same oil we poach the onion. Set aside and let cool.
5 It is important that the filling is cold so that we can handle the puff
pastry. Otherwise, with heat it will soften and break.
6 Roll out the puff pastry sheet with a rolling pin, and cut it a little
longer than our sirloin, leaving room for it to close on the sides. We
also reserve some strips for decoration.
7 In the center of the puff pastry place a little pâté, about one finger
thick, occupying the same as the sirloin.
8 Spread the onion over it, and finish by placing the sirloin on top of
it.
9 Fold the ends of the puff pastry to close and fold the puff pastry
around the edges, closing the ends well.
10 We put baking paper in a circle a few centimeters higher to be
able to take it out more easily on the rack.
11 Place the sirloin wrapped in the puff pastry but with the onion and
pâté on top.
12 Decorate as you like with the strips of puff pastry that we had
reserved and paint everything with beaten egg.
13 Program the cooker and the head at the same time:
GM OVEN Model E: Oven menu - 15 minutes
OVEN HEAD: (Tª) 175º - 15 minutes**************

**************guide you by the time of the head because the pot

will take more time to discount when it does not have pressure, it will
start to discount when it reaches the temperature. And you will see it
as we like it more or less done.
Once done and browned to taste, remove it to a serving dish and let
it rest for a few minutes before serving.
You can serve it with a little mustard, sauce, red fruit marmalade,
etc.......................delicious!!!
976.- MORCILLA AND PEPPER EMPANADILLAS in the OVEN
GM Model E
INGREDIENTS:
- 1 package of empanadillas wafers
- 1 jar of red peppers, in strips or piquillo peppers
- 1 burgos blood sausage
- 1 egg
WAY TO PREPARE IT:
1 Place in the center of the wafer, a few peppers cut into strips.
2 Crumble the blood sausage and add it to the peppers.
3 Close the dumplings and prick the surface with a fork.
4 Paint with the beaten egg.
5 In the pan put the grid and a circle of baking paper is to be able to
remove it more comfortably and that the pie is not below striped with
the shape of the grid.
6 Place the patties and program: ††††††††††††††

††††††††††††††GM OLLA model E

Menu griddle - valve closed - (Tª) 130º - 10 minutes 9.- Let it
depressurize on its own, open and let it cook a little without the lid,
10.- Let it cool a little, put it in a pastry bag, make grooves on top of
flour, let it cool and cut it with a knife, round it a little, with flour, egg
and breadcrumbs, and put it in the freezer.
In model D: cooking menu and then griddle, when finished let it
griddle without the cover.

GM OVEN model E Oven menu - 10 minutes

OVEN HEAD (Tª) 175º - 10 minutes 6.- Cancel the oven menu when
finished.
7.- We impregnate the ribs again and put them in:
OVEN HEAD for a few more minutes to brown them to your liking.
And lists!!!!
977.- CARMEN'S STYLE CROQUETTES in the OLLA GM model E
(Contribution of Carmen Millán)
INGREDIENTS:
- 25 gr d oil
- 50 d butter
- 1 l of milk
- 2 full flour measuring cups
- meat, fish...........
WAY TO PREPARE IT:
1 In this case we have chosen chicken breast and cooked ham
chopped by hand, or you can chop it if you have a mincer or other
food processor.
2 The breast passed in the pot, turn and turn on the grill menu. You
can use leftover chicken from the stew.
3 Put the oil and butter in the stew menu, I put onion, garlic and
parsley, I poach it well.
4 When it is ready, add the flour and mix well, turn it over so that the
flour cooks a little.
5 Add the meat, fish...the grams to your liking, mix well and stir.
6 When it is well mixed add a little milk and give it a few turns and
then the remaining milk, add salt, salt, you can also put pepper,
nutmeg, avecrem) give it turns.
7 When it is well mixed and the dough makes plot, plot, you cancel
the stew menu.
8 Programs:

978.- BARBECUE CHEEKS on the OLLA GM model E

(Contributed by Conchi Del Valle)
INGREDIENTS:
- 1 strip of ribs cut in two pieces
- Salt
- thyme
- rosemary
- 3 cloves garlic
- 150 ml of white wine
- 50 ml of water
- Barbecue sauce
MODE OF PREPARATION:
1 Put the seasoned ribs in the pan, add the unpeeled garlic.
2 Add the wine and water.
3 Close the cooker and program:

GM OLLA model E turbo menu - 12 minutes

4 We depressurize.
5 We remove all the liquid from the ribs and we impregnate them
with barbecue sauce. We put:

979 CHICKEN WRAPS in the GM OLLA model E (Idea of Laury

De Marcos)
INGREDIENTS:
- wheat tortillas
- chicken breast
- bread crumbs
- lettuce
- tomato
- onion
- pepper
- yogurt sauce
- oil
- salt
MODE OF PREPARATION:
1 Season the chicken on both sides with salt and pepper.
2 We pass the breast through breadcrumbs, if we want we can also
pass it through egg and breadcrumbs but with egg absorbs more oil,
so I do it only with breadcrumbs. Or if you want to grill it without
anything, that's fine too.
3 In the pan put a few drops of oil on the grill menu and brown the
chicken on both sides.
4 Once done, cut the chicken into strips.
5 And we assemble the wraps, on the wheat tortilla we put a few
spoonfuls of yogurt sauce (optional if you like it).
6 Put the lettuce clean and cut, the tomato in thin slices and pieces
of onion to taste. Be careful not to put too much as it may not close
the wrap.
7 Finally the chicken strips that we had reserved.
8 We can top the chicken with yogurt sauce, mayonnaise, cesar
sauce, etc.......and to the taste of each one
9 Fold the bottom part a little and close the sides, prick it with a
toothpick so that it takes the shape and does not open.
And ready some delicious wraps, there are thousands of
combinations that we can make. To each his own taste and with the
ingredients that you like the most

980.- MILK KEFIR (No pot) (Idea of Laury De Marcos)

INGREDIENTS:
- kefir grains
- milk
MODE OF PREPARATION:
1 The first thing you need is some kefir grains and a glass jar. Insert
the grains inside.
2 Pour milk over it. In a well cleaned vegetable cream jar, fill it
halfway with milk.
You can use any type of milk: skimmed, semi-skimmed or whole,
cow's, goat's or sheep's milk.
3 Skimmed milk produces a very diluted kefir. To enjoy its texture
and flavor, it is advisable to use semi-skimmed or whole milk.
You can also make it with soy beverage. Its flavor is somewhat
milder than that produced by milk.
4 Once you have poured the milk, you must close the glass jar with
its lid and put it inside a cabinet. It's about not getting the light.
5 Leave it for 24 hours minimum, the longer you leave it, the thicker
and stronger it will become.
6 It is time to change the kefir. You need a strainer, a spoon and a
container to store the beverage obtained.
7 Nothing simpler than to pour little by little the contents of the jar
over the strainer and strain the liquid, which will be rather dense.
8 With the help of a spoon, carefully stir the kefir in the strainer until
only the granules remain.
9 The kefir drink is ready on one side and the granules on the other.
10 The drink can now be taken. If you prefer to drink it cold, leave it
in the refrigerator for a few hours.
To make kefir again go back to step 1.- Pour the grains into the glass
jar to continue making kefir. It is not necessary to wash the kefir,
neither at this time nor at any other time: remember that the medium
in which it works is milk.
The jar where you make kefir does not need to be washed every day.
When you do it, dry it well.
TIPS:
- The kefir granules should always be kept out of the refrigerator.
The ideal place is a kitchen cupboard.
- The kefir granules can be separate or together like cauliflower. If
they break up, don't worry. They will continue to grow and rejoin
other grains or form a larger mass of kefir themselves.
- If you want to distribute kefir granules, if they are the same size as
a golf ball, it is enough to work without problems. Always give it away
in a glass container and with milk, so that the kefir does not miss its
medium.
- Yogurt or kefir drink can be kept in the refrigerator and lasts 2 to 3
days. When cold, it gains a lot.
- The kefir is ready in 24 hours. The longer you leave it, the denser it
will become and the stronger its flavor will be. In summer, due to the
heat, it works faster, something you should take into account.
- It is not true that kefir dies in contact with metal and that it cannot
be strained in a metal strainer.
- If your kefir grows very quickly, you don't have anyone to give it to
and you don't want to throw it away, you can freeze it. Preferably use
a plastic container and put it in the freezer with a little milk.
- To thaw and revive it, leave it in the coldest part of the refrigerator
until it thaws. Once thawed, take it out of the refrigerator and put it in
milk.
- After 24 hours, discard the kefir yogurt it has produced and leave it
in milk again. This new production you will be able to take it, although
you can also discard it and keep the next one. You can freeze and
thaw kefir as often as you like.
- Kefir can die if you don't take good care of it. You will know
because the milk will no longer ferment and its odor will be
unmistakable. If you take good care of it, it is rare.
Following these tips you can enjoy a healthy and delicious production
of kefir in your own home Enjoy its flavor and all the benefits it offers
for your health.

981.- HOMEMADE KIKOS in the GM OLLA model E (Idea of

Laury De Marcos)
INGREDIENTS:
- 500 g of corn "mote" type
- 00 cc of olive or sunflower oil
- Salt
MODE OF PREPARATION:
1 Put the corn in a bowl, cover with water and add salt (about 6
tablespoons); let stand overnight to soften the corn.
2 Drain the corn very well, so that no water remains and thus avoid
splashing when pouring it into the pan.
3 Heat the oil in the pan on the grill menu and when it is hot, add the
corn and if desired a little salt.
4 Stirring frequently, put the lid on without closing it so that it gets
hotter and faster, and as you have to open it from time to time to stir
it will be easier.
5 The corn will begin to crackle (pop like popcorn) and take on the
characteristic toasted color of kikos.
And ready some delicious homemade kikos for a healthy and fun
snack.
982 WAN TAN (CHINESE APPETIZER) in the OLLA GM model E
(Idea of Laury De Marcos)
INGREDIENTS:
- 1 egg
- 2 tablespoons of water.
- 1 1/2 cup flour
- 200 grams of minced beef
- 1 small onion, grated, (5 tablespoons).
- Oil
- Pepper.
- Sal.
MODE OF PREPARATION:
1 In a bowl mix the flour, egg, 1/2 teaspoon salt and water.
2 Knead until a homogeneous dough is formed and let it rest for 10
minutes.
3 Then stretch as much as possible leaving just a sheet of dough on
the surface (surface with some flour powder so that the dough does
not stick).
4 Cut squares of dough.
5 Prepare the stuffing by mixing the meat, onion and salt and
pepper to taste.
6 Put a small ball of filling (about half a teaspoon) in the center of
each square of dough and fold diagonally leaving them in the shape
of triangles.
7 Press hard to seal each wan tan.
8 In the pan put a little oil in the fry menu.
9 And we put them to fry the wan tan until golden brown.
10 Serve with sauce to taste.
Ideal as an appetizer
983.- KIWI COVERED WITH CHOCOLATE in the GM OLLA
model E (Idea of Laury de Marcos)
INGREDIENTS:
- kiwis
- chocolate
MODE OF PREPARATION:
1 Peel the kiwi and cut into thick slices.
2 Insert a wooden popsicle stick into each kiwi slice. If you do not
have one at the moment, you can use a spoon by inserting it
through the handle.
3 Place on a tray and store in the freezer until frozen.
4 Put the grid in the pan and pour a little water, on top of the grid
put a bowl with the chocolate to melt and set in stew menu with the
lid on but not closed until it is hot so that it melts.
5 Allow to cool to room temperature.
6 Dip each kiwi slice into the chocolate and return to the freezer
until ready to use.
Perfect and easy-to-make recipe for children to eat kiwis
984 YEMAS DE SANTA TERESA on the OLLA GM model E (Idea
of Laury de Marcos)
INGREDIENTS:
- 12 yolks
- 200 gr sugar
- 100 ml of water
- cinnamon bark
- lemon peel
- 200 gr of powdered sugar
- These quantities yield approximately 20 yolks.
MODE OF PREPARATION:
1 In the saucepan reduce the water with the sugar, the cinnamon
stick and the lemon peel, in the stew menu with the lid open, let it
boil until a thick and dense syrup is obtained. And that the syrup is at
the point of strand. It will be the perfect point of the syrup. We will
know it is ready when it is sticky and falls with some difficulty from
the wooden spoon with which we stir.
2 In a bowl, beat the egg yolks lightly. We will reserve.
3 In the bowl, mix the syrup we have obtained and the yolks lightly
beaten previously.
4 We will curdle in low heat menu, stirring constantly until we obtain
a thick mixture.
5 Once the yolk mixture has thickened, let it cool.
6 With powdered sugar we will make small balls that we will place in
paper capsules for presentation and tasting.
Simple recipe, you just have to find the right thickness and density of
the syrup, so that the yolks are well curdled.
985.- SALMON WITH ORANGE SAUCE in the GM OLLA Model E
INGREDIENTS:
- salmon slices
- 1 glass of orange juice
- 200 ml cream
- 1 glass of fish stock
- 1 onion
- Salt
- Oil
MODE OF PREPARATION:
1 Chop the onion very finely and brown it in the pan with a little oil
until transparent.
2 Once it is ready, add the orange juice and the glass of fish stock.
We program:

GM OLLA model E
Simmer menu - valve open - 4 minutes

3 We open and we see that the sauce has reduced.

4 Add the orange pieces and the cream.
5 And let the sauce reduce again, you can leave it on low heat with
the lid on or on stew menu faster with the lid off.
6 Once the sauce has been reduced, if we want it thinner, we pass it
through a chinois.
7 Season the salmon on both sides and brown it in the clean pan on
the grill menu with very little oil, as the salmon is quite fatty and we
do not want it to be oily.
8 Once it is browned on both sides, now we only have to serve it.
9 Serve with a little sauce on top and a few pieces of orange.
Simply deliciousCOPY00 Taking advantage that we are in orange
season, this salmon with a delicious orange sauce is fantastic!!!!
Yummy!!!!
986.- PATE FALSO DE CENTOLLO EN CONCHA DE VIEIRA in
the
GM OLLA model E
INGREDIENTS:
- A can of natural mussels.
- A jar or can of salted anchovies.
- A package of crab sticks.
- A small piece of onion.
- A splash of aged rum.
- Mahonesa.
MODE OF PREPARATION:
1 In the blender or any other food processor put as many mussels
as anchovies, lightly washed to remove a little salt and crab sticks
together with the onion. Beat until the desired texture is achieved.
2 Add the rum and mayonnaise and mix well.
3 If we are going to serve it as a pâté, we put it in a round container
and put it in the freezer for five minutes, so that it is easier to unmold
it later.
4 If we are going to present it in scallop shells, we fill them with the
stuffing and add breadcrumbs on top. We program:

OVEN HEAD (Tª)1751 - 8 minutes

5 Gratinate to our taste of golden brown putting them more or less

minutes.
In both cases, it is very tasty and looks very nice. !!!!

987.- LAMB A LA CUBETA in the OLLA GM model E

INGREDIENTS:
- leg of lamb
- olive oil
- 5 cloves of garlic
- red bell pepper
- salt
- 1/2 measuring cup of white wine
- water
- mushrooms
WAY TO PREPARE IT:
1 In the frying pan a little oil in the frying menu.
2 When it is hot, add the cloves cut into slices, a little salt and the
red bell pepper, washed and cut into small squares.
3 Once fried, add the lamb, already salted, to brown a little together
with the garlic and the bell pepper.
4 Add the mushrooms and fry.
5 Once the lamb pieces have taken a little color, add a small glass
of white wine and let the alcohol evaporate a little.
6 We put water to cover the stew, remember that the broth that you
put is the one that is going to come out.
7 Stir well and program:

GM OLLA model E
Turbo menu - valve closed - 5 minutes.

8 Depressurize, open, remove

9 If the liquid of the stew is too much for your taste, the liquid of the
stew must evaporate just enough so that it is not soupy but tender
and juicy and a little bread can be dipped in it. Put it a few more
minutes in the same turbo menu but with the lid open.
10Let it rest for a while and that's it! just like that! and rich

988.- TROUT WITH PIQUILLO PEPPERS in the GM OVEN model

E
INGREDIENTS:
- trout
- piquillo peppers
- 1 bay leaf
- bread crumbs
- tomato
- garlic
- oil
- salt
WAY TO PREPARE IT:
1 Clean the trout and open them in half, we can tell our fishmonger
to clean them for us.
2 Season and stuff them with the piquillo peppers in strips.
3 Put baking paper in the pan to make it easier to remove the fish.
4 Place the trout on the baking paper.
5 Cut the tomato in half, crush the garlic and bay leaf and sprinkle it
around the fish.
6 Sprinkle with bread crumbs and olive oil.
7 We program:

GM OLLA model E
Oven menu - (Tª) 120º - 10 minutes

OVEN HEAD (Tª) 175º - 10 minutes*. ‡‡‡‡‡‡‡‡‡‡‡‡‡‡

989.- MELANZANE ALLA PARMIGIANA in OLLA GM model E

(Contribution of Conchi Del Valle)
INGREDIENTS:
- 3 large eggplants
- 1/2 onion,
- a can of whole tomato,
- 2 cloves garlic
- Salt
- basil
- Parmesan Cheese
- Mozzarella Cheese
- 2 teaspoons oil
WAY TO PREPARE IT:
1 Put the MENU FREIR oil in the pan and brown the onion and
garlic.
2 Add the tomato, salt and basil to taste.
3 We program:

GM OLLA model E
Stew menu - valve closed - (P) medium - 8 minutes

4 If we see that it is not too thick, we put the frying menu but without
the lid, to let it reduce and cancel it.
5 Put the eggplant cut into slices that cover the bottom of the pan.
6 Add tomato, spread well and add parmesan cheese, mozzarella

‡‡‡‡‡‡‡‡‡‡‡‡‡‡GM OLLA model E

Oven menu - (Tª) 160º - 15 minutes

OVEN HEAD (Tª) 175º - 15 minutes*.

and basil. So on and so forth until 3 floors are assembled. And we
finish with the cheese. We program: §§§§§§§§§§§§§§

990.- TOMATOES FOR GARNISHING in GM OVEN model E

INGREDIENTS:
- tomatoes
- oregano
- basil
- parsley
- a teaspoon of brown sugar
- salt
- garlic
- oil
- black pepper
MODE OF PREPARATION:
1 Wash the tomatoes well and cut off the stalk, leaving the top part
flat so that the sauce can be poured over it.
2 All the other ingredients are blended with the blender to form a
sauce.
3 Put a small measuring cup of water in the bowl, place the grid and
the tomatoes on top.
4 Put a spoonful of sauce that we have beaten in each tomato, and
program:

GM OLLA model E
Steam menu - valve closed - (Tª) 120º - (P) medium - 3 minutes

5 Cancel, depressurize and place:

§§§§§§§§§§§§§§GM OLLA model E

Stew menu - (P) low - 10 minutes 11.- Depressurize, open, if you do
not like the sauce with the pineapple chunks you can grind it with the
blender.
12.- Serve with the sauce on top and the pineapple chunks.
And ready to taste
991.- PORK EAR A LA GALLEGA in the OLLA GM model
E (Contribution of Miriam Vieco Muñoz)
INGREDIENTS:
- 2 ears or half mask
- Red bell pepper
- Salt
- Olive oil
- 2 glasses of water
MODE OF PREPARATION:
1 Put the ears and two glasses of water in the bowl and close it.
2 Programming:
992.- LOIN WITH PINEAPPLE in the GM OLLA
model E
INGREDIENTS:
- piece of loin
- onion
- flour
- small jar of pineapple
- oil
WAY TO PREPARE IT:
1 Put a few drops of oil on the grill menu.
2 While salpimentamos the piece of loin, ask for it in the butcher's
shop better of two colors pq is a juicier piece. This recipe can also
be made in steaks, but it comes out juicier without splitting the loin,
the whole piece.
3 Dredge the piece of loin in flour.
4 Mark it in the pan, brown it on both sides and set aside.
5 Fry the onion in the same oil in the fry menu.
6 Once the onion is poached, add a glass of water with the
pineapple juice.
7 Incorporate the loin, add a little salt. Close and program:

GM OLLA model E
Turbo menu - valve closed - (P) high - 10 minutes

8 Allow to depressurize, open, turn the tenderloin over.

9 Add three or four slices of pineapple to taste in chunks.
10 Close and reprogram:
993.- SMOKED SALMON ROLLS in the GM OVEN model E
INGREDIENTS:
- smoked salmon slices
- lettuce leaves
- crab sticks
- 1 egg
- mayonnaise to taste
- onion
MODE OF PREPARATION:
1 Cook the hard-boiled egg according to recipe nº 13, peel and let it
cool.
2 Cut the surimi or crab sticks into small brunoise cubes.
3 Also cut the onion into squares of equal size.
4 In the pan put a little oil in the fry menu and poach the onion.
Remove and reserve.
5 Wash the lettuce leaves and dry them well, with a knife cut into
very thin strips, and very chopped.
6 In a bowl mix the surimi, onion and lettuce and the white of the
boiled egg, reserving the yolk for later decoration.
7 Add mayonnaise to taste, enough to make all the ingredients stick
together.
8 Spread a slice of salmon and on the wider side add a spoonful of
the previous mixture.
9 Roll up carefully so that it does not come out of the sides.
10 Do the same with all the salmon slices you have.
11 Grate some egg yolk for decoration.
12 You can cut in half and serve cold.
Quick and easy to make, ideal as an appetizer!
994.- SECRETO IBERICO EN SALSA in the GM OLLA model E
INGREDIENTS:
- Secreto or Iberian crossbread
- onion
- garlic
- red bell pepper
- oil
- Brandy
- salt
- pepper
MODE OF PREPARATION:
1 Cut the meat into strips about 3 or 4 cm wide and season with salt
and pepper.
2 In the frying pan in the fry menu with a little oil, brown when the
oil is hot. Remove to a plate and set aside 3.- Chop the onion, garlic
and bell pepper and sauté in the pan where the meat has been
browned.
4 When it is well poached, add a good splash of brandy, bearing in
mind that this is the only liquid it will contain.
5 Allow a couple of minutes for the alcohol to evaporate.
6 Add the secret and close the pot,

GM OLLA model E
Turbo menu - valve closed - 4 minutes

7 Depressurize, open, remove the meat and pass the sauce

through the blender, although it is not strictly necessary as it is to
taste, we can also pass it through a chinois.
8 You can serve it with french fries, white rice, salad, mashed
potatoes, etc.............A spectacular recipe of secreto strips and its
sauce!!!!!
995.- SECRETO IBERICO CON SALSA DE MIEL AL VINO TINTO
(IBERIAN SECRET WITH HONEY SAUCE IN RED WINE) in the
GM OLLA model E
INGREDIENTS:
- Iberian secret
- French onions (small)
- 30 gr of brown sugar
- 25 gr honey
- 2 tablespoons of soybeans
- 1 dash of red wine
WAY TO PREPARE IT:
1 In the pan put the sugar with the honey in the low heat menu, and
stir carefully so that it does not burn until it becomes liquid.
2 When everything is well mixed, add the soy and the red wine. 3.-
Stir and leave it for a few minutes until everything is mixed.
4 Add the spring onions and let them cook over low heat for about 5
minutes, with the lid on, until the sauce caramelizes and the onions
are soft.
5 In another pan put a little oil in the fry menu and fry the Iberian
secret.
6 Remove and place in a bowl, cut into strips.
7 Add Maldon salt flakes and the sauce together with the
caramelized onions.
You can't imagine how it is!!! It is a super easy, simple and quick
recipe!
For those days when you have people at home, or for a more special
dinner.
996.- ASPARAGUS A LA PARMESANA in the OLLA GM mod E
INGREDIENTS:
- bunch of wild green asparagus
- bacon pieces
- grated Parmesan cheese
MODE OF PREPARATION:
1 In the grill menu with a few drops of oil we make the asparagus.
2 Cut the bacon into very small squares if we have it in loch or if we
buy it already in small pieces.
3 When the asparagus are almost ready, add the bacon pieces.
4 Let it cook a little and plate it.
5 Sprinkle grated cheese on top and ready.
Recipe for a quick dinner, for those days when we don't feel like
cooking, it's super simple and very tasty.
997.- OVEN BAKED HAKE WITH GULASSES, PEAS AND
BREADED POTATOES in the GM OLLA model E (Contribution of
Isabel García Gómez)
INGREDIENTS:
- Hake
- gulas
- clams
- potatoes
- oil
- white wine
- salt
WAY TO PREPARE IT:
1 Put the baking paper in the bottom of the pan, the baking potatoes
with the julienned onion, a little oil, a dash of white wine and salt and
program:

GM OLLA model E
Oven menu - valve open - (Tª) 120º - 10 minutes

2 Open, place the hake on top for another 10 minutes in the same
oven menu.
3 At the end of the time, add the gulas and clams for one more
minute in the same menu.
And that's it!!! in a quick and tasty dish!!!
998.- TERNERA A LA JARDINERA in the OLLA GM model E
(Contribution of Laura García)
INGREDIENTS:
- veal meat
- 1tomato
- salt
- pepper
- flour
- oil
- 1 onion
- 2 cloves garlic
- 1 red bell pepper
- white wine
- a few spoonfuls of fried tomato
- 2 measures water
- 1 bay leaf
- 1 meat stock cube
-tomillo
-potatoes
- peas
- carrots
MODE OF PREPARATION:
1 Season the meat with salt and pepper, dredge in a little flour,
shaking off the excess and set aside.
2 In the pan in the fry menu put a little oil and poach the onion,
garlic, red bell pepper, all finely chopped, until well poached, I pass it
through the turmix if you do not want the pieces are left and to taste.
3 Fry the meat in a little hot oil to seal it.
4 Add the white wine and fried tomato, bring to a boil, so that the
alcohol evaporates.
5 Finally add water, avecrem cube, salt, bay leaf and the sofrito,
close and program:

GM OLLA model E:
Turbo menu - valve closed - (P) high - (Tª) 140º - 20 min.
6 Depressurize and add the potatoes and peas, program:
GM OLLA model E
Stew menu - valve closed - 6 minutes

And let's eat! I hope you like it

999.- PATE DE PIQUILLOS in the GM OLLA model E
INGREDIENTS:
- 3 piquillo peppers
- 2 boiled eggs
- 1 can of tuna
- 1 can of mackerel
MODE OF PREPARATION:
1 Put the water and salt in the bowl of the OLLA GM, the grid and
the fresh eggs on top.

GM POT
Steam menu - valve closed - (Tª) 130º - (P) Medium - 1 minute -
cook

2 Let it depressurize by itself and the eggs are ready, let them cool
and peel them.
3 Drain the oil from the cans.
4 Put all the ingredients together and grind in the blender.
5 We grind to our taste, it can have "chunks" or grind to obtain the
texture of the pate.
6 Chill for at least one hour in the refrigerator to allow the flavors to
integrate.
Ready a delicious pâté that spread on toast is delicious!!!!! Ideal for
preparing those tasty canapés for Christmas.
1000.- VELEROS DE JAMON Y QUESO en la OLLA GM model E
INGREDIENTS:
- ham
- bread
- natural tomato
- goat cheese (or the one you like)
MODE OF PREPARATION:
1 Toast the pieces of bread. If you do not have a toaster, you can
toast it in the grill menu.
2 Cut a tomato in half and spread it on the bread.
3 Put a little oil on it.
4 Next, put a small piece of goat cheese (rulo). To brown the
cheese and melt it a little, we pass it in the pan for a moment on the
grill menu.
5 Finally, place the rolled ham on the skewer.
6 Once it is rolled up, we prick it on the bread and we have our
sailboat ready to sail to our mouth.
Very original appetizer to surprise, fast and delicious!!!
*The time will depend on the type of potato.
Depressurize, open, let stand a few minutes, and you will
see how the potato absorbs a lot of sauce and ready to
serve.
GM OLLA model E:
Stew menu - (Tª) 130º - (P) medium - 8 minutes and cook
7.- Depressurize, open, stir well and serve. A tasty and
easy recipe
GM OLLA model E:
Oven menu - valve open - (Tª) 160º - 25 minutes 6.-
Depressurize, open, let cool and unmold. You can cover
with mayonnaise sauce and grated hard-boiled egg on top,
bell peppers, etc.
GM OLLA model E:
Stew menu - Valve closed - (P) medium - (Tª) 120º - 12
min - cooking 4.- Depressurize and ready, a chicken with a
very good sauce.
*Almond topping: 150 g raw almonds
130 g butter 100 g sugar 50 g water
GM OLLA model E:
Stew menu - valve closed - (Tª)110º - (P) medium - 24
minutes 4.- Depressurize, open and ready, an easy, tasty
and warm dish, very appetizing with the cold weather.
GM OLLA model E:
Oven menu - valve open - (Tª) 120° 30 min 6. Let it
depressurize on its own, open, let it cool and unmold.
7.- Garnish with grated coconut on top, chocolate,
marmalade..................................................................................
as you are inspired, or whatever you have at home
hahaha
It is fluffy and if you like coconut flavor, you will love it.
GM OLLA model E:
Stew menu - valve closed - (P) low - (Tª) 120º - 8 minutes
4.- Depressurize, open, stir, and if we want the broth to
stick, we put it a few more minutes with the lid open and
ready to enjoy a delicious fish.
*Depending on the size of the squid
5.- This causes it to brown a little and the liquid to be
consumed.
We put in a dish and put olive oil and lemon, we can put if
we want a little more parsley and chopped garlic, to taste.
*This is so that you don't have to keep thinking about it if
you are in a hurry. But you can also do it without the lid,
you can refine it until it is ready.
GM OLLA model E:
Stew menu - valve closed - (P)medium - (Tª) 140º - 8
minutes - cook 10.- Depressurize - stir and let stand for 5
minutes.
Enjoy a full plate of rice with mushrooms Uhmm!!!! yummy
GM OLLA model E:
Griddle menu - valve closed - (Tª) 180º - 3 minutes - cook
6.- Depressurize, open and ready, serve on the plate with a
slice of lemon if you like and accompany it with a good
salad and a perfect dish.
* It will depend on the size of the potatoes.
Depressurize, open and serve. It is advisable to drain the
meats well before placing them in the dishes.
You can sprinkle the stew with sweet paprika and a good
splash of virgin olive oil to taste, the result is spectacular.
GM OLLA model E:
Stew menu - valve closed - (P) medium - (Tª) 140º - 20
minutes 4.- Depressurize, open, some of the potatoes will
melt, which will make the broth creamier.
5.- Let stand. The broth, like many stews, improves with
rest, and if it is from one day to the next, all the better.
Enjoy these delicious broths
*When 10 minutes are left, remove the lid from the pan
and place the oven head together with the pan on until
golden brown on top.
GM OLLA model E:
Turbo menu - valve closed, (P)high - (Tª) 140º - 20
minutes - cook 6.- Depressurize, stir, leave a few more
minutes with the lid open and the turbo menu to boil to
remove the cooked aspect, let stand a few minutes and
ready to eat.
GM OLLA model E:
Stew menu - valve closed - (P)medium - (Tª) 110º- 10
minutes 6.- Depressurize, open, stir and leave a few more
minutes in stew menu with the lid open, if we want the
broth to be more tightly closed, we crush a few potatoes
with a fork and stir.
7.- Serve sprinkled with parsley.
Bon appetit!!!!!
GM OLLA model E:
Oven menu - valve open - (Tª) 120º - 15 minutes

OVEN HEAD: (Tª) 175º - 15 minutes 6.- At the end we

season with the chopped garlic and the oil that we had
reserved and ready to eat a healthy plate of vegetables you
can put the vegetables that you like the most.

GM OLLA model E:
Stew menu - valve closed - (P)medium - (Tª)130º -
9minutes - cook

Depressurize, open, stir, let stand for a few minutes and

serve.
GM OLLA model E:
Stew menu - valve closed - (P) medium - (Tª) 120º - 8
minutes - cooking 4.- Depressurize, open the pot, add the
salmon and shrimp and cook uncovered for 5 minutes.
5.- Serve and enjoy a delicious dish.
* If I do not set pressure or temperature, it is the default setting.
4.- After this time, open the pot and stir well.
5.- Put the griddle menu back on, pour in the cheese and beaten
egg, stir well until the egg sets and eat!!!!.
I hope you like it if you try it:)
OVEN HEAD: (Tª) 175º - 5 minutes

This makes it even crunchier

GM OLLA model E:
Oven menu - valve open - (Tª) 160º - 15 minutes cooking time

Place the head with 5 minutes left to grill on top at (Tª) 175º.
And ready a delicious pizza!!!!
GM OLLA model E:
Oven menu - 140º - 20 minutes

OVEN HEAD (Tª) 175º - 20 minutes

The head simultaneously and control it according to the golden color

you like!

GM OLLA model E:
Turbo menu - valve closed - 5 minutes
GM OLLA model E:
Stew menu - valve closed - (Tª)130º - (P) high - 5 minutes - cook 5.-
Depressurize, stir and let stand for a few minutes.
GM OLLA model E:
Oven menu - valve open - (Tª) 140º - 10 minutes

OVEN HEAD: (Tª) 175º - 10 minutes

Put the oven head on simultaneously until we see that they are
toasted. If we want to make more, we will repeat the process.
These eggplants are very tasty, ideal as an accompaniment to meat
or fish or as an appetizer.

GM OLLA model E:
Oven menu - valve open - (Tª) 130º - 35 minutes - cook

When finished, put in: OVEN HEAD (Tª) 175º - 5 minutes

With this it will be golden brown on top and thus we will have a rich,
spectacular and healthy cake !!!! Enjoy!!!!!
* They are cooked in 8-10 minutes depending on the thickness of the
potatoes and the cooking we want, more cooked or more whole.
Depressurize, open, strain and run under cold water to prevent
overcooking.
5.- In the clean pan put the milk with the cream, the half stock cube
and ground pepper, do not add salt, as the stock cube already
contains salt.
6.- Let it boil for about 5 minutes with the lid open in the stew menu.
7.- In the meantime, dilute the cornstarch in a little water.
Add it to the pan and when it starts to thicken add the garlic and
chopped parsley.
OVEN HEAD: (Tª) 175º - 6 minutes

Add a few more minutes if you like them more golden brown.

They are very good on their own or as a garnish for grilled meats, as
the touch of cream makes them super creamy :)

*Consistency: If we like it more liquid we only have to add a little of

the syrup that we have reserved and beat it until it is to our liking. If
you have time you can make pears in homemade syrup recipe nº
625
*Because of the type of lentils and the water, the time depends on
the type of lentils and the water.
Depressurize, open and remove the steamer with the vegetables and
serve the lentils with chorizo and if you like vegetables, add them.
You can grind all the vegetables with a little broth and add it to the
lentils, they will eat and they won't know what it contains hehehehe.
And lists!!!! they will no longer complain that they have orange,
green, red, green, red things and of all colors hahaha
GM OLLA model E
Turbo menu - valve closed - (P) high - (Tª) 130º - 12 minutes*.
* The time of the head if at the end you like it more golden brown you
put a few minutes more, and to taste.
6.- Carefully remove from the molds.
And ready are some very tasty nests for a quick and nice dinner.
*Depending on how golden we like it. And a beautiful quiche is
ready!
*depending on the thickness of the meat.
Serve immediately warm, accompanied by grilled onions, salad, rice,
mashed potato, french fries, etc...........................................Bon
appetit!!!
*Depending on how golden brown you want it, decorate on top as
desired.
OVEN HEAD (Tª) 180º - 10-15 minutes*.
GM OLLA model E
Low heat menu - valve open - (Tª) 90º - 60 minutes 6.- Open and stir
them carefully so that they do not fall apart.
7.- After boiling for an hour, add the other liter of water and let it boil
for another hour.
8.- When the two hours have passed, add salt to taste.

TRICKS:
-Do not add salt until the end as the beans will become tough.
-Depending on the hardness of the water, it may take longer to be
ready.
-If you have leftovers, you can freeze them with a little broth.

* add more minutes if you like it more golden brown.

And ready a delicious bread to spread with garlic and parsley cheese
or salmon Philadelphia. Ummm!!! Do not fail to do it, it is a pleasure
hehehehe
* more or less minutes depending on how browned you like it Y
ready!!!! a delicious sponge cake made without flour and sugar
* depending on how browned you like it
And that's it!!! a very juicy and rich cake, ideal for breakfast or snack,
homemade, easy and delicious!!!
GM OLLA model E
Stew menu - Valve closed -(Tª) 130º - (P) medium - 4 minutes 2. -
Allow to depressurize, drain the pasta and set aside.
3.- In a bowl we chop the garlic very small to taste, add the lemon
juice, and little by little the oil and emulsify with the lemon.
Next we add the grated cheese, chop the parsley, add it and stir
everything, add salt to taste and the sauce is ready.
5.- Pour the sauce over the reserved macaroni and stir everything.
6.- Grate a little more cheese on top and the lemon peel.
If you like lemon you will enjoy a delicious pasta dish.

*The time of the head will depend on how golden brown you like it.
12.- When it is golden brown, it is time to take it out and let it cool on
a wire rack.
NOTES:
- The sugar in the bread is added to remove the acidity of the yeast.
- This is a quick bread and we can make it without letting it rise, but it
is better to let the dough ferment, the texture changes and it is better.
- You can add sesame seeds to the bread, and also mix whole wheat
and regular flour.
- If you want a crispy crust, spray water on top of the bread before
putting it in the pan and put a little water underneath without reaching
the rack.
- If you do not want the bread to be too thick, make the cuts small
and not too deep.

Enjoy a good homemade bread. Today is also the day of bread. Let's
make bread!

GM OLLA model E
Stew menu - valve closed - (Tª) 140º - (P) medium - 5 minutes -
cooking 6.- It is not necessary to add water other than that generated
by the squid and the vegetables, but if you like it more brothy you
can add 1/4 cup of water, to taste.
7.- Depressurize, open, sprinkle with chopped parsley if you like it.

* At the moment of adding the peas, if you want to make this dish as
a stew, you can add chopped potatoes.

* Depending on the thickness of the potatoes and the cooking we

want, more cooked or more whole.
Depressurize, open and do the toothpick test, if we see that we can
introduce it without difficulty we will have them ready.
5.- Drain the potatoes and let them warm.
6.- When they are warm, cut them into slices and add the hot
paprika, Maldon salt and oil.
A to eat them, they are very good, and serve as a perfect
accompaniment to meat or fish.
*More or less minutes until golden brown to taste. Ready!!! a quick,
easy and tasty dinner
* Add more minutes if you like it more golden brown.
OVEN HEAD (Tª) 175º - 10 minutes

And ready a rich cake, we can put jam, chocolate, powdered sugar,
etc. on top.........................
*Until we see it toasted to our liking.
A very tasty and simple bread because it comes already prepared
with the flour.
*You put more or less minutes according to your taste of golden
browns.
These cookies are very simple and easy to make, with a rustic look
but with a very good texture and flavor.
OVEN HEAD (Tª) 200º - 10 minutes 3.- Remove and sprinkle the
scallops with freshly ground black pepper and Maldon salt.
This recipe, as the raw material is very good, does not need a
sophisticated preparation A enjoy!!!!

GM E cooker model E
Steam function - Valve closed - (P) Medium - (Tª) 130º - 1 minute 3.-
Let it depressurize by itself and the hard-boiled eggs are ready, set
aside.
4.- Chop the hard-boiled egg into small squares, the shrimp,
reserving one whole shrimp per bell pepper for garnish, and the
salmon.
5.- Add the pink sauce and mix well.
Fill the peppers with this mixture, decorate with the reserved shrimp,
and refrigerate until shortly before serving.
NOTE: If we are going to prepare them in advance, remember that
the peppers may "sweat" a little, and stain the dish in which we are
going to serve them. In this case, we can have the stuffing made and
refrigerated, the can of peppers stored in the refrigerator, and when it
is time to serve them, it will be enough to stuff them and plate them.

*the minutes of the head are a little orientative, each to the taste of
gilding
Very easy and simple recipe, because the ingredients are minimal
and are made very quickly, you will have a dinner in a moment and
accompanied by a good salad..................dinner list
GM OLLA model E
Oven menu - 5 minutes

OVEN HEAD (Tª) 200º - 5 minutes*.

*minutes according to the golden brown to your liking.
With simple ingredients we can prepare finger-licking fish
* The minutes on the head are approximate, until golden brown to
taste.
And once golden brown, take out and eat!
OVEN HEAD (Tª) 175º - 10 minutes
And ready, delicious tomatoes that can be eaten alone or with meat
or fish...............................................
GM OLLA model E
Turbo menu - valve closed - 15 minutes

Mod D: Meat menu - valve closed - (P) high - 25 min.

Depressurize, open, take it out, drain well and cut it into pieces in a
bowl.
4.- Add the paprika, salt and olive oil and stir everything together.
It's great!!!!