Ma Cuisine Vapeur
Ma Cuisine Vapeur Instructions for use Recipe book
! IMPORTANT SAFEGUARDS When using an electrical appliance, basic safety precautions should always be followed, including the following: 1. Read all instructions. 2. Do not touch hot surfaces. Use handles or knobs. 3. To protect against fire, electric shock and injury to persons do not immerse cord, plugs or base in water or other liquid. 4. Close supervision is necessary when any appliance is used by or near children. 5. Unplug from outlet when not in use and before cleaning.
! SPECIAL CORD SET INSTRUCTIONS ONLY FOR USA AND CANADA a. A short power-supply cord (or detachable power-supply cord) is to be provided to reduce risks resulting from becoming entangled in or tripping over a longer cord. b. Longer detachable power-supply cords or extension cords are available and may be used if care is exercised in their use. c. If a long detachable power-supply cord or extension cord is used.
CONTENTS Instructions for use Safety instructions The benefits of steam cooking Description Using your Magimix steamer Rice and eggs cooking 80 °C fish setting 40 °C yoghurt setting Keeping food warm/Reheating Cleaning Cooking times Cooking advice Troubleshooting 2 3 5 6 7 8 8 9 9 10 12 14 Recipes Starters Fish Meat Vegetables Desserts Yoghurts Recipe index ! 4 15 23 33 41 49 53 62 BEFORE YOU USE YOUR APPLIANCE, MAKE SURE YOU READ THROUGH THESE INSTRUCTIONS CAREFULLY.
DESCRIPTION Glass lid Stainless-steel steamer baskets Stainless-steel water tank Base Removable power cord Stainless-steel multi-function bowl. Upper basket with removable base Cooking time display screen “Keep warm” position Yoghurt setting 100°C steaming 90-min.
USING YOUR MAGIMIX STEAMER Wash all parts using washing up liquid, ensure you do not immerse the base in water. Unwind the power cord and plug it into the steamer base. Pour the water in. Place the food in the basket(s). The baskets must be fitted together properly. Automatic model Manual model Turn the timer switch to the required cooking time. The red light will come on. Turn the dial to the At the end of the cooking time, the timer will ring and required position. the light will go out.
USING YOUR MAGIMIX STEAMER Maximum volume: for cooking larger foods such as whole chickens, artichokes and cauliflowers. * ! Remove the base from the upper basket before putting the food in. Double capacity: you can cook several different dishes at the same time. Check that the removable base is fitted properly. For optimum results, avoid overloading the baskets. Take care not to block the holes, as this will prevent the steam from circulating. Always discard the water in the tank after use.
80°C FISH SETTING (automatic model only) The fish position offers a gentler cooking temperature of around 80°C, which allows fish to retain its delicate texture and lose none of its taste and appearance. Turn the dial to the fish position. ! * If necessary, adjust the cooking time to suit the type of fish (whole, fillet, steak). At the end of the cooking If your dish is cooked, time, the timer will ring and turn the dial to 0. the light will flash.
KEEPING FOOD WARM/REHEATING Manual model Keeping warm: turn the timer to . The orange light will come on. Reheating: place the ingredients in the multi-function bowl. Heat for 3-4 min, then turn the timer to . Adjust the time setting, if necessary (+ and -). Reheating: place the ingredients in the multi-function bowl. Turn the dial to . Adjust the time setting if necessary. Automatic model Keeping warm: turn the dial to .
COOKING TIMES The cooking times shown below are approximate and may vary considerably, according to the volume of ingredients being cooked, their quality and nature and, of course, your own personal tastes. Type Quantity Cooking time (min) Recommendations Vegetables 100° Artichokes 4 medium 60-70 Asparagus 700 g 30-35 Aubergines 4 medium 35 Broccoli 700 g 25 Carrots 700 g 20-30 Celeriac 1 30 Mushrooms 300 g 25-30 Whole Green cabbage 1 medium 30-40 Cut into quarters.
COOKING TIMES Fish 80° 100° Cooked when shells open Tip:500 ml water + 500 ml white wine Shellfish 1 kg 8-15 Frozen prawns 500g 15-20 Peeled Crab 1 25 Whole Lobster 1 25 1 tail Defrost before steaming Langoustines 1 kg 10 10 Whole Fresh fish fillets 2 15-20 5-10 Frozen fish fillets 2 20-25 7-15 Fresh sea bream 1 25-30 20-25 Frozen sea bream 1 45-50 30-35 Meat 100° Chicken 1 60-70 1.
COOKING ADVICE Do not overload the steamer baskets as this will prevent the steam from circulating freely. Steam cooking is simplicity itself, but it requires produce of the utmost freshness and quality to ensure optimum flavour. To test if the food is properly cooked, pierce the thickest part with a knife. If it is cooked, the blade will not meet any resistance. Vegetables: Scrape the vegetables instead of peeling them, so that they retain all their vitamins.
COOKING ADVICE Yoghurt (automatic model only): Making homemade yoghurt is extremely easy. All you need is the starter (use a pot of shop-bought yoghurt the first time) and a litre of milk. Combine the yoghurt with the milk and pour into pots. Switch your machine on and leave it on for 8-12 hours. When the yoghurts have cooled, refrigerate them for 3 hours. They can be stored in the refrigerator for 5-7 days.
TROUBLESHOOTING Problems Solutions Your appliance does not work • Plug in your appliance and check your power cord connections. The food is not cooked • If the food is too thick, extend the cooking time or cut into smaller pieces. Some of the food is not cooked • The basket may be too full. Avoid overloading it. The orange “keep warm” light does not come on • The steamer has not yet reached the right temperature.
STARTERS
Asparagus spears with orange sauce Serves 4 24 green asparagus spears 3 egg yolks 1 orange 100 g butter Salt & pepper Preparation: 5 min Cooking: 20-25 min at 100° Rinse the asparagus spears and cut off the tough ends of the stalks. Pour a litre of water into the water tank. Arrange the asparagus in one of the steamer baskets, put the lid on and cook for 20-25 min. Blanch the spears under cold running water, drain and put in the refrigerator as soon as they are cold.
Courgette canapés with goat’s cheese and pesto topping Serves 4 4 small courgettes 300 g fresh goat’s cheese 150 g ready made pesto (or 10 tbsp olive oil liquidised with a bunch of basil) 4 large slices sourdough bread Salt & pepper Preparation: 10 min Cooking: 20-25 min at 100° Wash the courgettes, cut off both ends and peel to leave strips of green skin. Cut into sections (approx. 3 cm). Pour a litre of water into the water tank, arrange the courgettes in a steamer basket and put the lid on.
Cured country ham and eggs Serves 4 4 1 4 4 eggs slice cured country ham tsp thick crème fraîche chive leaves Preparation: 5 min Cooking: 4-8 min at 100° Break the eggs into 4 ramekins. Cut the ham lengthwise into four strips. Place one strip of ham in each ramekin. Add 1 tsp crème fraîche. Snip the chives and divide between the ramekins. Cook in the steamer for 4-8 min with the lid on. Serve with crusty country loaf.
Steamed foie gras Serves 4 1 fresh duck foie gras weighing 600 g 200 ml Sauternes white wine 1 bouquet garni Coarse sea salt Freshly-milled black pepper 8 slices brioche Preparation: 20 min Resting time: 1 night + 48 hours + 5 min Cooking: 25-30 min at 100° Cut the foie gras open and carefully remove the blood vessels and connective tissue using a small pointed knife. Liberally sprinkle all the surfaces with salt and pepper and place in a terrine dish.
Rock fish terrine with bisque sauce Serves 4 400 g rock fish fillets ½ stale French stick Preparation: 25 min Resting time: 5 min Cooking: 20-25 min at 100° 3 eggs Cut the bread into thick slices. Warm the milk 400 ml milk slightly and soften the bread in it for 5 min. Cut the fish into pieces. Blend the fish with the egg yolks, 1 knob butter 1 small tub thick crème fraîche crème fraîche, and bread and milk mixture. Season with salt and pepper.
Seafood terrine with a grapefruit dressing Serves 4 250 g brill fillets, skinned and boned 100 g salmon fillets, skinned and boned 3 large scallops with their corals 2 tbsp chopped shallots 1 tbsp snipped chives 1 generous tbsp low fat crème fraîche 1 egg 1 knob butter Salt & pepper Sauce 1 small pink grapefruit 3 tbsp olive oil 3 tbsp groundnut oil 4 drops hazelnut oil 1 tbsp snipped dill Salt & pepper 22 Starters Preparation: 15 min Cooking: 40-45 min at 100° Cut the brill and salmon fillets into large
FISH Starters 23
Monkfish parcels Serves 4 4 slices monkfish tail 4 small courgettes 2 tomatoes 4 small spring onions 4 tbsp crème fraîche 4 tiny pinches saffron 4 tbsp chopped chives Salt & pepper Preparation: 15 min Cooking: 30-35 min at 100° / 40-45 min at 80°* *(automatic model only) Wash the vegetables. Peel the onions and courgettes. Cut the courgettes into slices and halve the tomatoes. Pour a litre of water into the water tank, arrange the courgettes and onions in one of the steamer baskets and put the lid on.
Vinegar-steamed sea bass and leeks Serves 4 1 line-caught sea bass weighing 1.5 kg, scaled, gutted, filleted and boned 8 leeks ¼ l white vinegar Dressing 500 g firm, ripe tomatoes 3 tbsp sherry vinegar 4 tbsp olive oil 24 basil leaves Salt & pepper Preparation: 20 min Cooking: 20-25 min at 100° / 40-45 min at 80°* *(automatic model only) Clean the leeks and remove the dark green leaves to line the steamer baskets (leave a few gaps to allow the steam to circulate). Slice the white parts of the leeks.
Rolled black cod stuffed with whiting Serves 4 4 fillets black cod, skinned and boned 150 g whiting fillet, skinned and boned 1 egg 1 tbsp crème fraîche 2 carrots 2 courgettes 2 leeks 1 bouquet garni Pinch ground nutmeg Salt & pepper Preparation: 20 min Cooking: 35-40 min at 100° / 40-45 min at 80°* *(automatic model only) Pour a litre of water into the water tank and add the bouquet garni. Put the lid on and switch the steamer on.
Haddock and cucumber in a creamy caper sauce Serves 4 800 g haddock 3 cucumbers 1 tbsp snipped chervil 150 g spinach leaves Sauce 30 g butter 150 g crème fraîche 4 or 5 tbsp capers Salt & pepper Preparation: 20 min Cooking: 15-20 min at 100° / 20-25 min at 80°* *(automatic model only) Soak the haddock in milk for an hour. Wash the cucumbers, cut off both ends, peel and scoop out the seeds in the centre. Cut the cucumbers into slices.
Moules marinière Serves 4 500 ml water 500 ml white wine 2 kg mussels 4 garlic cloves 2 onions 2 tomatoes 4 sprigs parsley Salt & pepper Preparation: 15 min Cooking: 10-15 min at 100° Pour 500 ml white wine and 500ml water into the water tank. Cut the onions and tomatoes into quarters and arrange in the 2 steamer baskets. Clean the mussels thoroughly and add them to the baskets. Add 2 garlic cloves to each basket and sprinkle with chopped parsley. Steam for the time indicated above.
Cod and tomato parcels Serves 4 4 cod fillets 8 cherry tomatoes 1 garlic clove 1 tbsp olive oil Salt & pepper Preparation: 15 min Cooking: 15-20 min at 100° / 25-30 min at 80°* *(automatic model only) Place each fillet on a square of baking parchment. Wash and halve the cherry tomatoes. Peel the garlic and slice thinly. Divide the tomato halves between the fillets, add the garlic, sprinkle with olive oil and season with salt and pepper. Seal the parcels.
Salmon steaks with tomato Serves 4 4 salmon steaks, skinned and boned 8 tomatoes 4 tbsp olive oil Coarse salt Preparation: 10 min Cooking: 15-20 min at 100° / 25-30 min at 80°* *(automatic model only) Wash the tomatoes and leave them whole. Pour a litre of water into the water tank. Place the tomatoes in a steamer basket, put the lid on and cook for the time indicated above. Add the salmon after 7 min.
Sole stuffed with avocado Serves 4 4 sole fillets, skinned and boned 2 avocado pears 1 lemon 200 ml crème fraîche 3 tbsp white wine Salt & pepper Preparation: 20 min Cooking: 8 at 10 min at 100° / 15-20 min at 80°* *(automatic model only) Halve one of the avocado pears and scoop out the flesh. Squeeze the lemon. Mash the avocado roughly with half the lemon juice. Lay the sole fillets flat on the worktop, season with salt and pepper and spread with the mashed avocado.
MEAT
Turkey rolls with creamed garden peas Serves 4 4 very thin turkey escalopes 4 thin slices Parma ham 2 sprigs thyme 800 g peas 2 spring onions or 4 tbsp chopped onion 50 g butter + 1 tbsp butter 200 ml crème fraîche 4 tbsp chopped chervil Freshly-ground mixture of black peppercorns, coriander and cardamom Table salt Preparation: 30 min Cooking: 30-35 min at 100° Pour a litre of water into the water tank. Place the peas in a steamer basket, cover and cook for 15-20 min.
Beef poached with vegetables Serves 4 800 g beef fillet, larded and tied with string 8 carrots 8 small waxy potatoes (e.g. Roseval, Ratte, Charlotte, Désirée) 4 sticks celery 4 onions 2 leeks, white part only ½ small cauliflower 1 litre beef stock Sauce 200 ml sunflower oil 1 egg yolk 1 tbsp mustard Salt & pepper 6 gherkins 18 capers 1 tbsp lemon juice Preparation: 20 min Cooking: 20 at 30 min at 100° Pour the stock into the water tank.
Rabbit and vegetable parcels Serves 4 12 rabbit legs 6 cabbage leaves 8 small carrots 4 small courgettes 4 sprigs rosemary 4 sprigs thyme 4 bay leaves Salt & pepper Preparation: 30 min Cooking: 30-35 min at 100° Bone the rabbit legs and season with salt and pepper. Wash the cabbage leaves, cut in half and discard the tough central rib. Peel and wash the carrots and courgettes and cut into batons. Place one rabbit leg on each half-leaf, top with a few vegetable sticks and roll up to form small parcels.
Steamed veal with aubergines and mushrooms Serves 4 1 veal joint weighing 800 g 300 g mushrooms (ideally ceps) 4 small aubergines 1 lemon 4 tbsp snipped chervil 300 ml well-reduced veal stock 100 g butter Coarse sea salt Preparation: 30 min Cooking: 35-40 min at 100° Sprinkle the veal generously with salt and leave for 10 min. Pour a litre of water into the water tank, place the veal in a basket, put the lid on and cook for 35-40 min.
Herb-steamed chicken Serves 4 1 chicken weighing 1.3 kg 4 tbsp chopped parsley 4 tbsp fresh chopped coriander 4 sprigs thyme 50 g butter 1 tbsp turmeric (or 1 tbsp ground ginger + small pinch saffron) 1 tsp cumin 1 tsp paprika 1½ tsp salt ½ tsp freshly-milled black pepper Preparation: 20 min Cooking: 1 hour 20 min at 100° Combine the parsley, coriander, spices, salt and pepper in a bowl. Rub the chicken skin with this mixture and put the remainder in the cavity. Pour a litre of water into the water tank.
Shoulder of lamb with sage Serves 4 1 semi-boned shoulder of lamb, weighing approx. 1.5 kg 2 bunches sage 1 onion 10 cloves Coarse salt Cumin 8 small carrots 250 g small waxy potatoes (Ratte, if possible) 3 turnips 3 leeks 3 small courgettes Salt & pepper 40 Meat Preparation: 15 min Cooking: 3 hours at 100° Peel the onion, cut into quarters and spike with cloves. Pour a litre of water into the water tank and add the onion.
VEGETABLES Meat 41
Basket of steamed vegetables Serves 4 8 small carrots 2 leeks, white part only 8 small waxy potatoes (e.g. Roseval, Ratte, Charlotte, Désirée) 2 small courgettes 12 small button mushrooms, stalks removed 100 g green beans 4 cabbage leaves 12 spinach leaves Preparation: 20 min Cooking: 30-35 min at 100° Wash the vegetables. Peel the carrots, cut off both ends of the courgettes. Cut the leeks and courgettes into sections. Shred the cabbage leaves. Pour a litre of water into the water tank.
Celeriac purée Serves 4 1 kg celeriac 125 g thick crème fraîche 2 tbsp fruity olive oil Salt Preparation: 20 min Cooking: 30-35 min at 100° Peel and wash the celeriac. Cut into 4-cm cubes. Pour a litre of water into the water tank, spread the celeriac cubes out in one of the steamer baskets, put the lid on and cook for 30-35 min. The celeriac should be very soft and easy to pierce with a knife. Drain the celeriac and allow to cool slightly.
Bay leaf-flavoured potatoes Serves 4 1 kg waxy potatoes (e.g. Roseval, Ratte, Charlotte, Désirée) 1 bunch bay leaves 400 ml thick crème fraîche 4 tbsp snipped tarragon Salt & pepper Preparation: 10 min Cooking: 30 at 45 min at 100° Wash the potatoes but do not peel them. Slit them lengthways and insert a bay leaf. Pour a litre of water into the water tank. Place the potatoes in one of the steamer baskets, put the lid on and steam for 30-45 min, according to their size.
Mushroom and parmesan risotto Serves 4 200 g Arborio (risotto) rice 200 g button mushrooms 50g grated parmesan cheese 400 ml water 1 chicken stock cube 200 ml crème fraîche Salt & pepper Preparation: 15 min Cooking: 45-50 min at 100° Prepare the mushrooms by removing the stalks and rinsing gently. Slice in a food processor. Put the rice and mushrooms in the multi-function bowl and combine. Add the salt, pepper, chicken stock cube and water.
Vegetable Medley Serves 4 1 small cauliflower 3 courgettes 2 large carrots 160 g frozen peas 2 pots yoghurt 1 tsp ground chilli pepper (Espelette, if possible) 4 tbsp chopped mint Salt Preparation: 20 min Cooking: 20-25 min at 100° Peel and wash the carrots and courgettes, and cut into batons. Separate the cauliflower into florets, wash, pat them dry and grate in the food processor to obtain a sort of coarse-grained semolina.
Ratatouille Serves 4 2 1 1 2 4 3 3 2 2 4 aubergines red pepper green pepper courgettes large tomatoes large onions garlic cloves sprigs thyme sprigs rosemary tbsp olive oil Preparation: 25 min Cooking: 60 min at 100° Wash the vegetables, deseed the peppers, and dice the aubergines, peppers and courgettes. Peel and chop the onion and garlic. Pour a litre of water into the water tank. Spread the aubergines and peppers in one of the steamer baskets, put the lid on and cook for 15 min.
DESSERTS
Grapefruit creams Serves 4 300 ml grapefruit juice 125 g caster sugar 3 large eggs 16 g demerara sugar 1 level tbsp cornflour Preparation: 20 min Resting time: 1 hour Cooking: 30-35 min at 100° Pour the grapefruit juice into a saucepan with the caster sugar. Heat gently for 10 min, stir, then allow to cool slightly. Beat the whole eggs with the cornflour in a bowl. Add the warm grapefruit juice, stirring continuously, then divide between 4 ramekins. Pour a litre of water into the water tank.
Pear compote Serves 4 1 kg pears 300 ml water 50 g cane sugar ½ tsp ground cinnamon ½ vanilla pod Preparation: 15 min Cooking: 1¼ hours at 100° Scrape the seeds from the vanilla pod. Make a syrup in a saucepan with the water, sugar, cinnamon and vanilla seeds. Simmer gently for 1 hour over a low heat. Peel and dice the pears. Pour a litre of water into the water tank. Arrange the diced pear in one of the steamer baskets, put the lid on and cook for 15 min.
Apple and cinnamon pudding Serves 4 4 Granny Smith apples 8 slices stale brioche 300 ml low fat thick crème fraîche 3 tbsp orange-flower water 3 tbsp caster sugar 3 tsp ground cinnamon 1 knob butter Preparation: 15 min Cooking: 45-50 min at 100° Peel and slice the apples. Combine the cream, orange-flower water, sugar and cinnamon. Butter a cake tin and line the base with a layer of brioche. Add a layer of apples followed by a layer of crème fraîche. Repeat this operation twice, ending with the apples.
YOGHURTS
Plain yoghurts (automatic model only) Makes 9 yoghurts 1 l whole milk or 1 l soya milk or 1 l goat’s milk or 1 l ewe’s milk 125 g yoghurt Preparation: 5 min Cooking: From 8-12 hours at 40° Resting time: 3 hours in the refrigerator Combine 1 litre of milk with the yoghurt in a large jug. Pour the mixture into the pots without their lids and place these in a steamer basket. Do not put any water in the water tank. Put the steamer lid on and cook for 8-12 hours at 40 °C.
Coconut yoghurts (automatic model only) Makes 9 yoghurts 1 l whole milk 125 g yoghurt 5 tbsp brown sugar 8 tbsp dessicated coconut Preparation: 5 min Cooking: 12 hours at 40° Resting time: 3 hours in the refrigerator Combine the yoghurt, sugar and coconut in a large bowl and gradually add the milk, stirring thoroughly. Divide the mixture between the pots. Place them in a steamer basket without their lids but do not put any water in the water tank. Put the steamer lid on and cook for 12 hours at 40 °C.
Blueberry yoghurts (automatic model only) Makes 9 yoghurts 125 g yoghurt 1 l whole milk 10 tbsp caster sugar 300 g fresh or frozen blueberries Preparation: 10 min Cooking: 12 hours at 40° Resting time: 3 hours in the refrigerator Place the blueberries in a saucepan and sprinkle with 5 tbsp of sugar. Cover and cook over a high heat for 5 min.* Beat the yoghurt with the rest of the sugar in a large bowl and add the milk slowly.
Wickedly rich chocolate desserts (automatic model only) Makes 9 yoghurts 400 g plain or milk chocolate 2 whole eggs 500 ml whole milk Preparation: 10 min Cooking: 12 hours at 40° Resting time: 3 hours in the refrigerator Melt the chocolate with the milk in a saucepan. Remove from the heat and beat in the eggs. Divide the mixture between the pots. Place the pots without their lids in a steamer basket, without putting any water in the water tank. Put the steamer lid on and cook for 12 hours at 40 °C.
Honey yoghurts (automatic model only) Makes 9 yoghurts 1 l whole milk 125 g yoghurt 18 tbsp honey Preparation: 5 min Cooking: 12 hours at 40° Resting time: 3 hours in the refrigerator Combine the milk and yoghurt. Place 2 tbsp honey in each pot. Divide the milk between the pots steamer and place in a steamer basket, without putting any water in the water tank. Put the steamer lid on and cook for 12 hours at 40 °C.
Tomato and pesto yoghurts (automatic model only) Makes 9 yoghurts 1 l whole milk 125 g yoghurt 2 tomatoes 3 tbsp pesto 2 tsp sugar Preparation: 15 min Cooking: 12 hours at 40° Resting time: 3 hours in the refrigerator Dice the tomatoes and place in a saucepan. Sprinkle with the sugar, cover and cook over a high heat for 5 min.* Combine the yoghurt and pesto in a large bowl and add the milk, stirring thoroughly. Place 2 tsp tomato at the bottom of each pot and cover with the milk mixture.
INDEX OF RECIPES Starters Asparagus spears with orange sauce Creamed cauliflower Courgette canapés with goat’s cheese and pesto topping Potato, crab and asparagus salad Cured country ham and eggs Salmon slivers on a bed of tomato and avocado Steamed foie gras Rock fish terrine with bisque sauce Seafood terrine with a grapefruit dressing p. p. p. p. p. p. p. p. p.
INDEX OF RECIPES Vegetables Basket of steamed vegetables Steamed leeks Celeriac purée Minted courgette purée Bay leaf-flavoured potatoes Provençal-style green vegetables Mushroom and parmesan risotto Vegetable Medley Ratatouille p. p. p. p. p. p. p. p. p. 42 42 43 43 44 44 45 46 48 p. p. p. p. p. p. 50 50 51 51 52 52 p. p. p. p. p. p. p. p. p. p. p.
réf. : 505748 - 08/2011 This symbol indicates that this product should not be treated as regular household waste. It should be taken to a collection point for the recycling of electrical and electronic equipment. For more details about collection points, please contact your local council or your household waste disposal service. We reserve the right to alter at any time without notice the technical specifications of this appliance.
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