Sweet Potato Casserole

 

 

 

 

Find the recipe below 👇🏻👇🏼👇🏽👇🏾👇

 

You need:

Royal Prestige® INNOVE™ Paella Pan 10"

Mixing Bowl - 2QT

Silicone Spatula

Peeler

Royal Prestige® Chef's Knife

Bamboo Cutting Board

 

Time : 1 hour

 

Portion: 6-8

 

Level of Difficulty: 3

 

Ingredients

4 paper towels, soaked in water

3 pounds sweet potatoes, peeled and cut into medium dice

¼ cup unsalted butter, diced

½ cup agave syrup, or to taste

1 teaspoon ground cinnamon

1 teaspoon ground ginger

½ teaspoon ground cloves

½ teaspoon ground spices

1 teaspoon salt, or to taste

 

Nut and seed coverage

1 cup chopped pecans

1 cup of seeds

¼ cup whole wheat flour

2 tablespoons unsalted butter, melted

¼ cup agave syrup

½ teaspoon salt, or to taste

 

 

Preparation

• Put all the ingredients for the nuts and seeds topping in a bowl, mix them together.

Diens

• Put soaked kitchen paper in the paella pan and place the cheap one on top.

Place the lid on with the Redi-Temp™ valve open and cook over medium-high heat until sizzling.

Lower the heat to low, close the valve, and cook for 35 minutes or until the sweet potatoes can be easily pierced with a knife.

• Turn off the heat and throw away the kitchen paper.

• Preheat oven to 375'f.

Put the butter, agave, cinnamon, ginger, cloves, all the spices and salt together with the sweet potatoes.

• Blend with the mixer at maximum

more power that is smooth.

• Distribute the puree evenly and cover it with the fruit topping

dried and seeds.

• Put the paella pan in the oven and bake for 10 minutes or until the topping is golden.

• Remove it and let it cool a little.

 

Serve, decorate and enjoy.

 

 

Orange Cinnamon Rolls

 

 

 

 

Find the recipe below 👇🏻👇🏼👇🏽👇🏾👇

 

Equipment:

Innove Skillet - 10 ½”

Mixing Bowl - 1QT

Mixing Bowl - 2QT

Mixing Bowl - 3QT

Silicone Spatula

Globe beater

Chef's Knife

Bamboo Cutting Board

 

𝗧𝗶me

2 hours and 15 minutes

 

Portion

8

 

Level of Difficulty

5

 

Ingredients:

 

Dough

2 ½ cups oat flour

1 cup tapioca flour

¼ cup coconut sugar

2 ¼ tsp instant yeast

1 tsp salt

1 large egg

1 large egg yolk

1 cup whole milk, warm

¼ cup unsalted butter, melted

 

Filling

½ cup coconut sugar

1 tbsp cinnamon powder

¼ cup butter, softened

 

 

4 oz low-fat Neufchatel cream cheese

1 tsp grated orange peel

2 tsp orange juice

½ tsp salt

 

 

Grated Orange Peel

 

Preparation:

• In the 1QT bowl, combine the ingredients for the cinnamon filling,

mix well; booking.

• In the 2QT bowl, combine the ingredients for the frosting, mix well; booking.

• In 3QT bowl, combine flours, sugar, yeast and salt; mix well.

• Forms a hole in the center; add eggs, milk and butter; mix well.

• Gradually add the flour and knead for 1 minute.

• Place the wax paper on your work surface.

• Grease with cooking spray. Place the dough in the center.

• Spread the dough to cover the waxed paper rectangle.

• Spread the cinnamon filling evenly over the rectangle.

• Hold the wax paper at one edge and form a tight roll.

• Cut the roll into 8 equal parts.

• Grease the skillet with cooking spray; add the rolls, spaced apart.

• Cover with the Redi-Temp valve closed and let it rest for 1 hour.

• Cook for 35 minutes over low heat.

• Put out the fire; Let rest for 10 minutes, covered.

• Spread the rolls with the bitumen and decorate.

 

 

 

 

 

 

Beef & Vegetable Lasagne

 

 

 

Ingredients:

 

250 grams beef minced  (defatted)

1 cougette

1 carrot

1 onion

1 Dolmio Red Lasagne Sauce

1 Dolmio White Lasagne Sauce

Lasagne Sheets

100 grams Matire Cheddar Cheese

3 big mushrooms

 

Instructions:

 

Using the 4 qrt and colander, defat the beef minced. Set aside.

 

Place the food processor on your worktop and use cone number 2 to cut the carrot and courgette. Change the cone 2 to Cone number 4 and cut the mushrooms. Add the chopped onions. Add the red sauce and mix. Add the defatted meat. Set aside the mixture.

 

Do the layer of the mixture ( half)  at the bottom of your INNOVE 10.5  Skillet, then add lasagne sheets on top of the mixture, spread the white sauc( half tub). Add the rest of the mixture on top of the first layer, lasagne sheets then white sauce again. Final touch is shred the cheese with cone number 1.

 

Close the lid and put the temperature to medium heat for 19mins. It will click on 3 mins remaining and put the temp down to 90 degrees.

 

Let it settle for another 5-10 mins before serving.

 

Enjoy!

 

 

 

 

 

 

Aztec Soup

 

Aztec soup Az with a healthier twist of Greek yogurt instead of sour cream. Royal Prestige® Pressure Cooker allows you to cook in less time while preserving flavors.

Find the recipe below

Royal Prestige® Team

Pressure Cooker - 6L

Novel Pot - 4QT

Power Blender

Silicone Spatula

Spoon

Chef's knife

Bamboo Cutting Board

Time

1 hour

Portions

4 - 6

Difficulty Level

3

Ingredients

10 cups of chicken broth

3 seedless guajillo chilies

1 wide seedless chili

4 Roma tomatoes

1/2 onion

4 cloves of garlic

1 CDTA Mexican Oregano

2 leaf in laurel

1/2 lb chicken breast

Kosher salt, you're welcome

Ornament

Fresh Crumble Cheese

Avocado in Cubes

Fried Tortillas in Tiras

Chopped Cilantro

Green Lemon Guys

Preparation

• In the pot, combine a cup of chicken broth, guajillo chilies, broad, tomatoes, onion and garlic.

• Set fire to high, cover with Redi-Temp valve open and wait for it to whistle.

• Reduce fire to low, close the valve and cook for 5 minutes.

• Let cool; switch to Power Blender, add oregano, laurel, salt to taste

and glide at high speeds.

• In the Pot, combine chicken breast, remaining broth and chilli mixture, previously washed. Blends in really well.

• Cover, close and turn valve towards pressure icon; cook to medium-high heat.

• When the valve whistles, reduce the fire to half-low and cook for 15 minutes.

• Put off fire; line up valve with pressure release icon;

when the red indicator retracts completely, it uncovers.

• Shredded the chicken breast and adjust seasoning with salt to taste.

• Serve, decorate and enjoy.

 

 

Pop Corn

 

Do you like chili ? Enchilate with these Popcorn with chili, lemon and passion fruit for your next movie night. You can make them with your Royal Prestige® Perfect Pop and your INNOVETM 6-quarter pot that allows you to add the condiments through the opening without having to remove the lid.

Find the recipe below

Royal Prestige® Team

Royal Prestige Perfect Pop

INNOVE - 6QT

Mixing Bowl - 5QT

Time

10 minutes

Portions

4 – 6

Difficulty Level

1

Ingredients

1/3 cup popcorn corn

2 cdas oil

1 cdta chili powder or cayenne pepper

1/2 cdta salt

Ornament

Lemon Juice

Passion fruit syrup

Preparation

• Place the Perfect Pop lid on the 6QT Pot and set the fire to half high.

• Peel, add oil and corn; cover again.

• Turn the mixing arm slowly and steadily to the right

or to the left for about 7 minutes or until all the corn pops.

• Turn off the fire and remove the pot from the stove.

• Peel and place popcorn in a mixing bowl.

• Add chili, salt and lemon; mix until popcorn is covered and add

syrup to taste.

 

 

Strawberry Skillet Cake

 

 

Easy recipes made in our Royal Prestige® casserole, no-bake needed. Make strawberry skillet cake for a fresh and delicious dessert, perfect for summer.

 

Want the recipe? Find below

 

Royal Prestige® Casserole

3 Quarter Mixing Bowl

Silicone Spatula

Globe Beater

Spoon

Chef's knife

Bamboo Cutting Board

 

Time

15 minutes

 

Portions

1

 

Difficulty Level

1

 

Ingredients

Strawberries without stems, cut into quarters

Oil in a spray

Cake

1 box prep yellow cake flour

1 cup of water

3 big eggs

1/2 cup unsalted butter, softened

Ornament

Strawberries without stems, cut into quarters

Whipped Cream

 

Preparation

1. In the bowl, prepare the pie dough.

2. Grease the pot.

Pour 1/2 cup of dough. Reserve the rest.

3. Cover and cook on low heat for 5 minutes or until semi cooked.

4. Place 2 strawberries on top of the cake. Cook for another 5 minutes or until cooked through.

5. Remove from fire and let rest for a few minutes.

6. Flip the pan over a plate and drop the cake.

7. Flip the cake. Decorate with strawberries and whipped cream.

 

 

Gazpacho

 

 

Cool off on the warm summer days, with a delicious gazpacho. You can prepare this recipe in a few minutes in our #PowerBlender.

Want the recipe? 

 

Royal Prestige® Utilities

Power Blender

3 Quarter Bowl

5 Quarter Bowl

Spoon

Silicone Spatula

Hairy

Chef's knife

Bamboo Cutting Board

 

Time

30 minutes

 

Portions

4 – 6

Difficulty Level

2

 

Ingredients

6 seedless tomatoes, chopped

2 cucumbers peeled, seedless, buckets

1 Bell pepper red, chopped

1/2 white onion, chopped

1 seedless jalapeño, chopped

2 garlic cloves, minced and minced

1/4 cup cilantro, chopped

1 slice toasted or hardened bread, cubes

Leaves of 1 sprig fresh oregano

1/2 cup olive oil

1/4 cup cherry vinegar, or more as you like

Kosher salt, you're welcome

Ornament

Tomatoes, in quarters

olive oil

Micro dill or micro herbs

Cubes of Toast Bread

 

Preparation

1. In a bowl, combine the ingredients for the gazpacho. Pre-order.

Add oil, vinegar, sugar and salt to taste. Blends in nicely. Cooler

at least 15 minutes or all night for optimal flavor.

2. Add the mixture to the blender. Glue until it achieves even texture.

Season with salt and vinegar. Transfer the gazpacho to a bowl and snack.

Serve well cold and decorate to taste.

 

Raspberry Cake

 

 

Indulge in this raspberry cake we baked over the oven in our #Skillet 🍰. Prepare it and enjoy it with your loved ones.

Find the recipe BELOW 👇🏻👇🏼👇🏽👇🏾👇🏿
 

Raspberry Cake with Cream

Royal Prestige® Team
8” INNOVE  skillet
Power Blender
1 Quarter Mixing Bowl
5 Quart Mixing Bowl
Silicone Spatula
Globe Beater
Chef's knife
Bamboo Cutting Board

 

Time
2 hrs

 

Portions
8 - 12

 

Difficulty Level
3

 

Ingredients
Baking Spray Oil

Raspberry Betun with Cream
1/2 cup glas sugar, or more to your liking
1/2 cup seedless raspberry puree
1 cda Raspberry Jell-O Jello Powder
1/2 cdta salt
1 1/2 pounds cream cheese, room temperature

Time
2 boxes of yellow cake prepared flour
1 cup butter, softened
6 large eggs
2 cups whole milk or water

Ornament
Raspberries

 

Preparation

1. Grind all betun ingredients until you get a smooth, even consistency. Transfer to a bowl. Refrigerator. In another bowl, combine cake ingredients. Pre-order.

2. Grease the skillet. Add 1/3 of the batter. Closed Redi-TempTM valve cover. Cook on low heat for 15 minutes. Remove from fire and let rest for 5 minutes.

3. Flip the pan over the table. Drop the cake. Pre-order. Clean out the pan.
Repeat the previous steps with the remaining mass. Let the cakes cool.

4. Cut the lids to form the three layers of the cake. Adjust as needed so they match the shape and dimensions.

5. Apply a layer of betumen at room temperature on two of the three layers. To put the cake together, place one layer on top of the other.

6. Cover the entire surface of the cake with a thin layer of betumen. Refrigerate for at least 30 minutes to harden. Chef's Note: This layer serves as the basis for the final bitumen application to have a smooth, even finish.

7. Once the base layer has hardened, apply the remaining bitumen over the entire surface of the cake. Pair for a smooth and even finish.

8. Decorate with fresh raspberries.

 

 

 

PINA COLADA

 

 

Are you in the mood for a Pina Colada? Try these watermelon pina coladas 🍉, a rich and refreshing drink option made in our #PowerBlender

 

RECIPE BELOW 👇🏻👇🏼👇🏽👇🏾👇🏿

 

Pina Colada with Watermelon

 

 

Royal Prestige® Utilities
Juice Extractor
Juicer Accessory
Power Blender 
Chef's knife
Bamboo Cutting Board
4 Glasses for London Water

Time 15 minutes

Portions 4

Difficulty Level 2

Ingredients
2 1/2 cups fresh watermelon juice
1/2 cup fresh green lemon juice
2 Cups of Frozen Pineapple
1 cup coconut cream
1 cup of white rum
Agave honey
4 cups of ice

Ornament
Whipped Cream
Watermelon Cut Into Triangles
Cut Pineapple in Triangles

 

 

Preparation
• Extract the watermelon juice. Pre-order.
• Extract lemon juice with the juicer. Pre-order.
• Grind all ingredients except for the ornament.
• Pour in the glasses and decorate to your liking.

 

Lamb Chops

 

Surprise your loved ones with this recipe with an unusual condiment, coffee ☕. Delight your palates with these cafe lamb chops, from our Royal Prestige Summer 2022 magazine.

 

 

Find the recipe BELOW 👇🏻👇🏼👇🏽👇🏾👇🏿

 

 

Lamb chops at the cafe

Main utensil: 101⁄2-Inch skillet with lid

COOKING TIME: 16 minutes | BEEF: 2 servings

Ingredients
LAMB:
16 oz (450g) Lamb chops
1/4 cup ground express coffee
1 teaspoon chili powder
1 teaspoon of cumin powder
1 teaspoon of salt
1 Tbsp Pepper black

SAUCE:
1/4 cup of red wine
1/4 cup chicken broth
1/4 cup double creamer

 

 

PREPARATION:

1. In 3-Quarter Mixing Bowl, stir ground espresso, chili, cumin, salt and pepper. Pass the lamb chops over this mixture, and reserve them.

2. In 2-Quarter Pot, mix all sauce ingredients with the Globe Precision Series Whisk. Let reduce for about 7 minutes, on medium heat, until it thickened slightly. Stir it up occasionally.

3. Preheat a 101⁄2-inch skillet to medium-high temperature for 3 minutes, or until by spraying a few drops of water, they bounce off the surface without evaporating. Place the chops and cook for 4 minutes with the lid back open.

4. Flip them over, reduce the temperature to half, and cook for 5 minutes with the lid back open; remove from the pan. If you want them cooked well, let them cook for 2 minutes more.

5. Serve the chops and cover them with the sauce.