- 4 Chicken legs.
- 2 Spoonful olive oil.
- 1 Sweet onion (big size).
- 2 Lemons.
- 1 Spoonful of Paprika.
- 250 ml Vegetables stock.
- A handful of lemon balm.
Season chicken legs. Heat oil in a saucepan and let the chicken legs inside. Start to cook for 5 minutes and turn to toast the other side. Reserve when it is cook.
Take the onion peeled, and cut it in slices. Place it in the saucepan and cook in the same oil until it gets soft and then add the chicken again.
Take lemons previously washed in hot water.
Squeeze the lemon and mix with paprika and stock. Cut the other one in 4 pieces and put in the saucepan too.
Let it cook over low heat for 45 minutes.
Serve with lemon balm and rice.
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- 20 Ice cream sandwiches.
- 1 ½ Cup frozen whipped topping, thawed.
- 1 ½ Cup hot fudge ice cream topping.
- 1 Cup salted peanuts.
Cut 10 ice cream sandwiches in half. Place one whole ice cream sandwich followed by one half sandwich along a rectangular pan, in opposite direction. Evenly spread half of the whipped topping over the sandwiches. Top with half of the hot fudge and sprinkle with 1/2 cup of the peanuts. Make a second layer with remaining ingredients. Cover with waxed paper and freeze until very firm, about 2 hours. Remove from freezer 20 minutes before serving. Cut into squares and serve.
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- 800g of Radish.
- 1 Spoonful of turmeric.
- 1/2 Cabbage (medium size).
- A Handful of peas (frozen).
- 1/2 Lemon.
- 50g Butter.
- 1 Spoonful cumin.
- 1 Spoonful garam masala.
- A Handful of coriander.
- 1 Chili (peeled).
Place radish and turmeric in a saucepan full of cold water and boil for 12 minutes.
Blanch cabbage and in hot water for 3 minutes add peas and drain.
Drain radish, and put again in the saucepan with lemon juice and half butter.
Mix all the ingredients, except butter remaining, coriander and season.
Melt butter in a frying pan and put radish mixture on it. Cook until it gets crunchy and then cook the other side for 2 minutes.
Recipe yields 6 servings.
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- 1 Spoonful of butter.
- 2 Slices of bacon (cut).
- 1 Onion (sliced).
- 500 ml Milk.
- 350g Potatoes (cut).
- 300g Smoked pollack.
- 150g Sweet corn (frozen).
- Toasted bread.
Melt butter in a big size saucepan. Toast bacon and add onion until it gets soft.
Add milk and potatoes and mix it. Put over medium heat for 5 minutes.
Arrange smoked pollack and cook for 10 minutes. Then, put corn and sprinkle with parsley.
Serve with toasted bread.
Recipe yields 6 servings.
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Nowadays, work and stress make it difficult for us to find time to cook and lead a healthy diet. Fortunately, we have pressure cookers to make our lives easier.
¿Have you got a Pressure cooker yet? If the answer is no, here at Magefesa we would recommend you our Star 6Qt model, perfect to cook nutritious meals in a third of the time traditional cookware do.
High quality Stainless steel material, guarantees excellent performance and a lifetime of wonderful experiences in the kitchen.
Recommended Magefesa´s Product
Star 6 Qt
- Made and designed in Spain.
- Premium stainless steel construction combines modern design and optimal performance.
- Encapsulated five layer bottom provides fast and even heat distribution for excellent cooking results.
- Stainless steel cooking surface does no react with food or alters flavor and is stick-resistant.
- Three safety mechanisms: weight valve, safety valve and clamp bar.
- Lid features tightening knob lock system, the bar lowers when rotated counter-clockwise.
- Ergonomically designed handles stay perfectly cool on any type of stove top.
- Energy efficient reduces cooking times by up to 70%.
- Safe to use on all types of cooking surfaces.
- Available in different sizes.
Recipe for Pressure Cooker
Chicken in red wine sauce
- 3 Pieces of Chicken (peeled)
- 2 spoonfuls olive oil
- 1 spoonful dry Rosemary
- 3 garlic gloves (Sliced)
- 1 cup of wine
- 2 cups Dry white wine
- ½ cup of chicken stock
- ¼ cup of Parsley
- ½ Lemon (sliced)
Place the oil, chicken and sauté until golden brown. Season the chicken with salt, pepper, rosemary and add garlic sliced.
Add White wine, stock and parsley over the chicken. Close pressure cooker and cook for 15 minutes over medium heat.
Move the pressure cooker away from the fire and lay under cold water until pressure get completely reduced.
Open the pressure cooker and put some flour to thicken sauce.
Decorate the dish with lemon slices.
Recipe yields 6 servings.
Now we know all the best keeping secrets to prepare delicious dishes, we have no excuse to spend a few minutes once a day to cook a good stew for our family and guests.
• 4 Skinless, boneless chicken breasts.
• 3/4 Pound fresh mushrooms, sliced.
• 2 Tablespoons all-purpose flour.
• 2 Tablespoons olive oil.
• 6 Cloves garlic.
• 1/4 Cup balsamic vinegar.
• 3/4 Cup chicken broth.
• 1 Bay leaf.
• 1/4 Teaspoon dried thyme.
• 1 Tablespoon butter.
• Salt and pepper to taste.
Season the chicken with salt and pepper. Rinse the mushrooms and pat dry. Season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. Heat oil in a skillet over medium high heat and sauté the chicken until it is nicely browned on one side (about 3 minutes).
Add the garlic. Turn the chicken breasts and scatter the mushrooms over them. Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.
Transfer the chicken to a serving platter and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. Swirl in the butter or margarine and discard the bay leaf. Pour this mushroom sauce mixture over the chicken and serve.
- 1 Cup butter, softened.
- 1/2 Cup white sugar.
- 2 Teaspoons almond extract.
- 2 Cups sifted all-purpose flour.
- 1/3 Cup powdered sugar.
Place butter, 1/2 cup of white sugar, and almond extracts in a bowl, and combine until fluffy. Add the flour, stirring gently with a wooden spoon until you get a soft dough.
Place dough into a pan and spread it out evenly with a spatula. Cover and refrigerate until firm, about 20 minutes. Roll out dough about 1/2 inch thick and sprinkle the top with powdered sugar. Cut dough into desired shapes using cookie cutters.
Bake 20 to 25 minutes at 300 degrees F or until light golden brown around the edges. Set aside to cool on a wire rack.
Recipe yields 18 cookies.
- 1/2 Cup cooked black beans.
- 1 Ripe mango peeled and diced it into ¼ inch pieces.
- 1 Red bell pepper, diced into small pieces.
- 1/2 Red onion, diced.
- 3 Limes, juiced.
- 1/2 Cup Pineapple juice.
- 1/3 Cup Fresh cilantro, finely chopped.
- 1 Tablespoon ground cumin.
- 1 Jalapeño pepper.
- Salt and freshly ground pepper to taste.
Place all the ingredients in a large bowl and combine until well incorporated. Make sure you don’t overwork the salsa. Otherwise, it will get a mushy texture. Taste and adjust seasonings if necessary. Refrigerate 1 hour for best flavor.