Supercook Brasil

Discover the delicious flavors of European cuisine with our irresistible goulash—it's a culinary masterpiece that will delight your taste buds! Pair it perfectly with the Supercook SC400, which offers various cooking modes. Whether you're in the mood for a hearty stew, a tender roast, or a delicate dessert, the SC400's versatile capabilities ensure you can cook everything with precision and ease.

Ingredients:
1 Kilo -Beef chuck
50g -Flour
1 -Tomato
1 -Onion
2 -Garlic
1 -Red paprika
100 ml -Tomato sauce
2 tbsp -Paprika powder
5g -Sugar
150 ml -Red wine
1 -Meat broth
100 ml -Water
2 tbsp -Mustard
50 ml -Oil
1 tsp -Cumin powder
50g -Chopped parsley
1/2 -tsp Pepper
Salt to taste

Preparation:
✅ Mix 100 ml of water with 1 meat broth.
Set aside.

✅ Cut 1 kilo meat cut 3X3 pieces, add a little salt and mix with 50 g of flour.
Set aside.

✅ Add 1 onion cut into 4 and 2 garlic.
Chop: 15 Seconds, Speed ​​5, 0 °C

✅ Lower the remains attached to the side of the jar.

✅ Add 50 ml of oil.
Sauté: 3 Minutes, Speed ​​1, 130°C

✅ Add the meat, 100 ml of tomato sauce, 1 red pepper cut into julienne strips, 2 tbsp of mustard, 2 tbsp of paprika powder, 1 tsp of cumin, 5g of sugar, 150 ml. of red wine, 1/2 teaspoon of pepper, the broth diluted in 100 ml of water, and 1 tomato cut into cubes.
Remove the measuring cap on The lid.
Cook: 5 Minutes, Speed ​​1, 100°C

✅ Check the salt and add if necessary.
Cook: 30 Minutes, Speed ​​1, 90°C

✅ If the meat still needs cooking, do this step.
Cook: 10 Minutes, Speed ​​1, 90°C

✅ Add the chopped parsley and serve.

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Originating from French cuisine, this baguette bread is recognized worldwide for its elongated shape. Learn how to make it easily with Supercook SC400.

Ingredients:
✅ 700g of Strong Flour
✅ 400 ml of water
✅ 12g of salt
✅ 10g of dry yeast
✅ 1 tablespoon of honey

Preparation:
✅ Add to the jar 400 ml of water.
Heat: 2 Minutes, Speed 2, 40°C.

✅ Add 10g yeast.
Mix: 10 Seconds, Speed 3, 40°C.

✅ Add half of the flour (350g ), 1 tablespoon of honey and 12g of salt.
Knead: 15 Seconds, Speed 6, 0 °C.

✅ Add the rest of the flour.
Knead: 3:50 Minutes, Speed 4, 0°C.

✅ Remove the dough, knead for 1 minute, put it in an oiled container, cover with plastic film and let it sit for 1 hour in a warm environment.

✅ Form the baguettes, make shallow cuts with a knife, put them on the floured oven tray and let them rise again for about 20 minutes.

✅ Preheat the oven for 5 minutes at 230 degrees, put a container with water inside so that it evaporates and the bread becomes crispier.

✅ Bake at 200 degrees more or less for about 20 to 30 minutes, depending on the oven and the thickness of the bread.

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Smoked salmon risotto

Ingredients:
100 g Parmesan cheese
2 Garlic cloves
1 Onion (cut into 4)
60 g Butter cut into pieces
40 ml olive oil
320 g arroz arborio
125 ml White wine
Zest of 1 lemon
650 ml of Fish broth
200 g of Chopped smoked salmon
5 Cherry tomatoes cut in half
1 teaspoon of Dill

Preparation:
✅ Add 100 g parmesan cheese (cubed) to the jar.
Chop: 20 Seconds, Speed 10, 0°C

✅ Remove some parmesan cheese for toppings. Set aside.

✅ Add 2 cloves of garlic and 1 chopped onion in 4.
Chop: 15 Seconds, Speed 5, 0°C

✅ Scrape down the sides of the jar and add 40 ml of olive oil and 60 g of butter in pieces.
Fry: 4 Minutos, Velocidad 1, 100 °C

✅ Add 320 g arborio rice.
Cook: 2 minutes, Speed 1, 100°C

✅ Add 125 ml of white wine and zest of 1 lemon.
Remove the measuring cap on the lid .
Cook: 2 minutes, Speed 1, 110°C

✅ Add 650 ml of fish broth. Put the measuring cap on.
Cook: 13 minutes, Speed 1, 100°C

✅ Add 200g of smoked salmon to pieces.
Cook: 3 minutes, Speed 1, 100°C

✅ Add 5 cherry tomatoes cut into 2 and 1 tsp of dill.
Cook: 1 Minute, Speed 1, 100°C.

✅ Add the parmesan cheese that we reserved and mix with the spatula.
Serve.

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Fig jam

Ingredients:
1 Kilo of Figs
400 g white sugar

Preparation:
✅ Add the washed figs, cut in half (1 kg) to a container, white sugar (400 g) cover and let it marinate in the fridge for at least 2 hours.

✅ Add the figs and marinade liquid into the Supercook jar.
During this cooking stage, remove the cap from the lid and place on top the basket, it is important for the steam to come out and to protect from splashes.
Cook: 40 minutes, Speed 2, 100°C

✅ At this stage you can add more sugar to the taste, but you should still do the process of 4 minutes to thicken. Always placed the basket on the lid.
Cook: 4 minutes, Speed 2, 110°C

✅ Transfer the still hot jam to sterilized glass jar, cover well and reverse the jars and let cool. Store in a cool and dry place.
Consume within 8 months. Once you open the jar keep in the fridge.

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SCONES

INGREDIENTS:
500 g -Flour
30 g -Baking powder
70 g -Butter, room temperature
1 -Egg
140 ml -Milk
140 g -Fresh cream
1 pinch -Salt
40 g -Sugar

PREPARATION:
✅. Preheat the oven to 220C

✅. Add to the jar 500 g of flour, 30 g of baking powder, 70 g of butter in pieces, 40 g of sugar and 1/2 tsp of salt.
Mix: 10 seconds, Speed 9, 0 °C

✅. Add 1 egg, 140 ml of milk, and 140 g of cream.
Knead: 40 seconds, Speed 5, 0 °C

✅. On a floured surface, turn the dough, gently flatten to a thickness of 1.5 cm. With a circular cookie mold, cut and then put them on a baking tray (greased or on baking paper).

✅. Bake at 220° for 12 minutes or until semi-golden.

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Stir-Fried Vegetables

Ingredients:
- 1 tablespoon (15ml) soy sauce
- 1 tablespoon (15ml) olive oil
- 2 cups broccoli florets
- 1 carrot, sliced
- 3 baby corn, sliced
- 1.5 red bell peppers, sliced
- 1 clove garlic, minced
- 1 teaspoon minced fresh ginger

Method:
✅ Prepare Vegetables:
- Wash and chop all the vegetables in the ingredients list.

✅ Stir-Fry:
- Add olive oil in the jar.
- Add minced garlic and ginger to the jar and stir-fry for about 1 minute until fragrant.
Fry: 1 minute, Speed 1, 110 °C

- Add broccoli florets, sliced carrots, baby corn, and red bell peppers to the jar. Cook for about 10-15 minutes until the vegetables are tender-crisp.
Cook: 15 minutes, Speed 1, 110 °C , Reverse

✅ Sauce & Final Touches:
- Add soy sauce.
- Continue to stir-fry for another 2 minutes, ensuring the sauce coats all the vegetables evenly.
- Taste and adjust seasoning if needed.
Cook: 2 Minutes, Speed 1, 110 °C , Reverse

✅ Serve:
- Once the vegetables are cooked to your liking and the sauce is well incorporated, remove from heat.
- Serve the stir-fried vegetables hot as a side dish or over steamed rice as a main course.

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Homemade Baursak Recipe
www.supercook.me/en/supercook/recipes/141233/

Ready to embark on a culinary journey that celebrates the rich flavors of homemade bread and the delightful crunch of baursak? Follow this recipe for a truly memorable baking experience!

🥖 **Ingredients (for 10 serves):**
- 350g Flour
- 25g Oil
- 10g Salt
- 200g Milk
- 5g Sugar
- 8g yeast

👩‍🍳 **Step-by-Step Preparation:**

**Prep Your Yeast Mixture:**
- In a mixing jar, combine yeast, sugar, and milk.
- Mix for 30 seconds at Speed 2, maintaining a temperature of 40°C.

**Prepare the Dough:**
- Add flour, oil, and salt to the yeast mixture.
- Knead the dough for 35 seconds at Speed 6, keeping the temperature at 0°C.

**Fry.

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BROWN NASI LEMAK

Ingredients for 4 serves:
500 gram -Water
350 gram -Brown rice
200 gram -Coconut milk
20 gram -Ginger root (smashed)
3 piece -Pandan leave
2 piece -Lemongrass (sliced white part)
1.5 tablespoon -Salt
4 piece -Eggs

Method:
✅. Wash and drain the rice.
Tie the pandan leave into knots.

✅. Insert steaming basket into jar. Add the rice, water, coconut milk, ginger, pandan leaves, salt and lemongrass.

✅. Attach Vapore tray and add eggs.
Cook and steam: 30 Minutes, Speed 1, 130 °C , Reverse

For more recipe visit our website .supercook.me/en
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SPICY TOMATO CHICKEN (AYAM MASAK MERAH)

Ingredients for 8 serves:
1.5 kilo -Chicken
1 teaspoon -Turmeric
2 teaspoon -Salt
220 gram -Water
1 teaspoon -Tamarind paste
15 piece -Dried chilies (deseeded and soaked to soften)
4 piece -Cloves of garlic
80 gram -Shallots
1 piece -Lemongrass (white part)
2.5cm -Ginger
2.5cm -Galangal root
80 gram -Cooking oil
200 gram -Tomato paste
2 tablespoon -Sugar
120 gram -Yellow onion (slices)

Method:
✅. Add ground Turmeric and 1tsp salt into Chicken (chopped into 16 pieces).
Mix. Marinate for 30 minutes.

✅. Mix tamarind paste into 200g of water.
Deseed and set aside.

✅. Add to the jar: Dried chilies, Garlic cloves, Galangal and Ginger (chopped), Shallots, Lemongrass, and the remaining Water (20g).
Mix: 30 seconds, Speed 10, 0 °C

✅. Scrape down sides of jar with spatula.
Add cooking oil.
Sauté: 10 Minutes, Speed 1, 120 °C , Reverse

✅. Add the Marinated chicken, Tamarind-water mixture, Tomato paste, Sugar, and 1tsp Salt.
Cook: 13 Minutes, Speed 1, 100 °C

✅. Scrape down sides of jar with spatula.
Add the Yellow onions.
Cook: 2 Minutes, Speed 1, 100 °C

For more recipe visit our website .supercook.me/en

COCONUT CHICKEN SOUP
Nut free, Dairy free, Traditional

INGREDIENTS FOR 5 SERVES:
1 kilo Chicken
1 teaspoon Salt
2 cups Coconut water
2 cups Coconut flesh
200 gram Radish
10 piece Red Dates
5 gram Goji Berry
2 cups Water

PREPARATION:
1. Cut chicken into small pieces.

2. Place chicken, coconut water and flesh, water, radish, red dates and goji berry into the jar.
Cook: 40 Minutes, Speed 1, 110 °C

3. Add in 1 teaspoon of salt.
Cook: 5 Minutes, Speed 1, 110 °C

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CHICKEN BIRYANI RICE (GLUTEN FREE)

Ingredients for 5 serves:
✅60 gram Shallots
✅3 piece Clove of garlic
✅15 gram Ginger slices
✅10 gram Coriander
✅10 gram Cooking oil
✅20 gram Ghee
✅2 piece Cinnamon stick
✅3 piece Cardamom seeds
✅5 piece Cloves
✅700 gram Chicken cut in 5-6cm pieces
✅40 gram Yogurt
✅30 gram Tomato puree
✅20 gram Honey
✅10 gram Salt
✅120 gram Tomatoes in pieces
✅1/4 teaspoon Ground turmeric
✅1/4 teaspoon Ground coriander
✅1/2 teaspoon Ground black pepper
✅1 teaspoon Garam masala
✅1 piece Red chilli
✅350 milliliter Water
✅300 gram Basmati rice
✅2-3 tablespoon Fried shallots
✅3 tablespoon Toasted cashew nuts

Preparation:
✅. Add to the jar ginger slices, shallots, garlic cloves and coriander leaves.
Chop: 4 seconds, Speed 6, 0 °C

✅. Scrape down sides of jar with spatula. Add the cardamom seeds, cinnamon sticks, cloves, cooking oil and ghee.
Sauté: 4 Minutes, Speed 2, 120 °C

✅. Scrape down sides of jar with spatula. Add the chicken pieces, tomato puree, yogurt, red chili, garam masala, ground black pepper, ground coriander seeds, ground black pepper and ground turmeric.
Fry: 5 Minutes, Speed 1, 100 °C , Reverse

✅. Add the water.
Cook: 5 Minutes, Speed 1, 100 °C , Reverse

✅. Add the rice. Removed the measuring cup on the lid and place the vapore steam tray.
Cook: 35 Minutes, Speed 0, 130 °C

✅. Garnish with fried shallots and toasted cashew nuts.
Ready to serve.

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CHAUFA CHICKEN RICE

Ingredients for 6 serves:
300 gram Rice
2 clove Garlic
10 gram Ginger (chopped into 3 or 1 tsp powdered)
2 Chives
300 gram Chicken breast cut into 2 x 2 cubes
100 gram Peas (thawed)
80 milliliter Soy sauce
100 gram Bean sprouts
2 Eggs
1 Green chili pepper, seeded and cut into 4
10 milliliter Sesame oil
50 milliliter Oil
1/2 Red paprika cut in 2
100 gram Broccoli cut in small pieces
100 gram Fresh mushrooms, quartered

Method:
✅. Add 350 g of rice to the basket. Set aside.
Chop the green part of 2 chives into 1 cm pieces. Set aside.
Oil a small, shallow bowl, add 2 eggs, salt to taste, beat with a fork and cover with plastic wrap. Set aside.

✅. Season the chicken pieces with 10 ml of sesame oil, salt and pepper to taste.
Put them on the deep tray of the steam set. In the same tray, place the bowl with the beaten eggs. Put on the flat tray 100 g of defrosted peas, 100 g of mushrooms (cut into 4), 100 g of broccoli in pieces. Add salt to taste.
Reserve both trays.

✅. Add to the Supercook jar the white part of 2 chives (cut into 2 each), 2 garlic cloves, 10 g of ginger (cut into 3), 1/2 red paprika (cut into 2), 1 green chili (cut into 4), and 50 ml of oil .
Chop: 15 seconds, Speed 5, 0 °C

✅. Lower the remains adhered to the sides of the jar.
Fry: 3 Minutes, Speed 2, 110 °C

✅. Remove the sauce from the jar and add it to the rice that we reserved in the basket. Stir.

✅. Without washing the jar, add 20 ml of olive oil, salt to taste, and 1 liter of hot water. Add the basket with the rice.
Close the lid.

✅. Remove the cap, place on the lid the steam set with the two reserved trays, Cover.
Cook: 10 Minutes, Speed 4, 110 °C

✅. On the vegetable tray, add 100 g of bean sprout, Cover.
Cook: 15 Minutes, Speed 4, 110 °C

✅. Remove the egg, chop into small pieces.

✅. In a wok, add the rice together with all the ingredients, add 80 ml of soy sauce and sauté until mixed.
Serve.

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Accompany your pasta with this white sauce, very simple to prepare and best of all, delicious.

Ingredients:
✅ 500 ml Milk
✅ 60 g Flour
✅ 50 g Butter at room temperature
✅ 1/2 tsp Nutmeg
✅ 1 tsp Salt
✅ Pepper to taste

Method:
✅ Add all the ingredients to the jar 500 ml milk, 60 g flour, 50 g butter, 1/2 tsp nutmeg, 1 tsp salt and pepper to taste.
Cooking: 12 Minutes, Speed 3, 90°C

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CHARQUICÁN

Ingredients:

✅ 120 g Unfrozen Corn
✅ 120 g Unfrozen Peas
✅ 45 g Jerky
✅ 400 g Potatoes
✅ 300 g Camote zapallo(squash)
✅ 500 g Beef
✅ 100 g Onion
✅ 60 gr Pepper
✅ 1 Carrot
✅ 50 ml Oil
✅ 1 tsp Salt
✅ 1/2 tsp Paprika
✅ 1 tsp Oregano
✅ 1 cube Vegetable broth
✅ 300 ml Water
(All large ingredients cut into pieces)

Preparation:

✅ In the deep tray of the steam set, put the corn and peas. Cover and set aside.

✅ In the Supercook jar add 45g of jerky into pieces.
Chop: 5 seconds, Speed 5, 0°C

✅ Remove and transfer to a bowl.

✅ Add to the jar 400g potatoes (peeled and sliced), 300g camote zapallo (peeled and chopped).
Chop: 5 seconds, Speed 5, 0°C

✅ Remove and transfer to a bowl.

✅ No need to wash the jar, add 500g beef (semi-frozen cut into pieces). If you prefer smaller pieces grind 1-2 seconds more.
Grind: 4 seconds, Speed 7,0°C

✅ Remove and transfer to a bowl.

✅ In the jar add 100 g onion, cut in half, 60 g pepper (red or green) and 1 carrot chopped in 6.
Chop: 10 seconds, Speed 5, 0°C

✅ With a spatula, lower the mixture to the bottom of the jar. Add 50ml oil, 1 tsp salt, 1/2 tsp paprika.
Remove the cap and put the basket on the lid to ease evaporation.
Sauté: 3 Minutes, Speed 1, 120°C

✅ Insert the mixing paddle over the blade, add the meat and the reserved jerky.
Sauté: 5 Minutes, Speed 2, 120 °C , Reverse

✅ Remove the mixing paddle. Add 1 cube of vegetable broth, diluted in 300 ml of water, oregano, salt, potatoes and squash we reserved. Remove the lid and place the steam set with vegetables on the lid.
Cook: 25 minutes, Speed 2, 130°C, Reverse

✅ Remove the steam container and reserve.

✅ In a deep bowl, pour the charquicán, add the corn and the cooked peas, mix everything. serve hot.

Mushroom and pepper omelette

Ingredients:
✅ 1/2 red pepper
✅ 1/2 green pepper
✅ 100 g fresh mushrooms
✅ 5 Eggs
✅ 40 ml Oil
✅ salt to taste
✅ 1 tsp oregano
✅ 1/2 tsp pepper powder
✅ baking paper
✅ 1 Liter of water

Method:
✅ Wash 100 g of mushrooms. Cut the peppers into 2 pieces each.

✅ Add mushrooms and peppers to the jar.
Chop: 5 seconds, Speed 4, 0°C

✅ Add 40 ml of oil.
Sauté: 3 Minutes, Speed 1, 120°C

✅ Remove the stir-fry veggies and put it in a strainer to remove the liquid.
Set aside.

✅ Without having to wash the jar, add 5 eggs, 1 tsp oregano, 1/2 tsp paprika powder, and salt to taste.
Beat: 1 minute, Speed 4, 0°C

✅ Add the stir-fry veggies.
Mix: 40 seconds, Speed 2,0°C

✅ Cover the flat tray of the steam set, with baking paper and oil it. Put the mixture on the paper. Set aside

✅ Rinse the jar and add 1 Liter of water. Remove the cap and place the steam set on the lid, with the tray we have the mixture.
Steam Cooking: 30 Minutes, Speed 3, 120°C

✅ If it need to cook more add 5 minutes more.5 Minutes, Speed 3, 120°C

Tomaticán
www.supercook.me/en/supercook/recipes/137244/

Ingredients for 8 serves:
1 Onion cut into quarters
30 ml Oil
1 Carrot cut in six
1 tablespoon Paprika
1 Vegetable stock cube
100 ml Water
1 kilo Steak sliced into 2x4 cm strips
2 cups Corn (Defrosted)
2 tablespoon Oregano
4 medium Tomatoes (Diced)
10 small Basil leaves
Salt and pepper to taste

Preparation:
✅. In the jar add an onion cut in four, 30 ml of oil, and 1 carrot cut in six.
Chop: 15 seconds, Speed 5, 0 °C

✅. With the spatula lower the remains to the bottom of the jar. Add 1 tbsp paprika.
fry: 3 Minutes, Speed 1, 110 °C

✅. Add 1 kilo of steak cut into 2x4 cm strips.
fry: 3 Minutes, Speed 1, 110 °C , Reverse

✅. Add the vegetable stock cube diluted in 100 ml of water.
Cook: 10 Minutes, Speed 1, 110 °C , Reverse

✅. Add 2 cups of thawed corn and 2 tablespoons of oregano.
Cook: 8 Minutes, Speed 1, 110 °C , Reverse

✅. Add 4 medium diced tomatoes, 10 small basil leaves, salt and pepper.
Cook: 4 Minutes, Speed 1, 110 °C , Reverse

✅. Serve.