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120_00120_GB 28-04-2004 08:48 Pagina 3 Your new microwave has an automatic Steam function, which combines two cooking functions: • Cooking with microwaves • Cooking with steam The special Steam function can be used to cook vegetables and fish.. The Steam function works by first heating the water to boiling point and then reducing the power to simmer, thus cooking the food gently.
120_00120_GB 28-04-2004 08:48 Pagina 4 Broccoli soup serves 2 Ingredients: 200g broccoli, cut into florets 50g leek (around 10cm) chopped 100ml+250ml vegetable stock Salt, pepper, thyme For serving: Horseradish sauce and shredded smoked ham Preparation: 1. Cook the broccoli and leek on the Steam program, adding 100ml of vegetable stock for 250g vegetables. 2. Blend the vegetables in a food processor together with the stock used for steaming the vegetables.
120_00120_GB 28-04-2004 08:48 Pagina 5 Bratwurst casserole serves 2 Ingredients: 500g, peeled weight, of mixed root vegetables and potatoes such as carrots, swedes, parsnips, potatoes and root celery 100 ml vegetable or meat stock 200-250g light bratwurst sausages with fat content 3% Salt, pepper Chopped parsley Preparation: 1. Dice the vegetables and potatoes. Cook on the Steam program, adding 100 ml of stock for 500g potatoes/root vegetables. 2.
120_00120_GB 28-04-2004 08:49 Pagina 6 Fish roulades with lemon sauce serves 4 Ingredients: 500g fillets of plaice 1 teaspoon lemon juice (5ml) 100ml fish stock Sauce: 1 teaspoon grated lemon rind (5ml) 100ml crème fraiche with fat content 15% Salt, pepper Garnish: 20-25 prawns, bunch of dill Preparation: 1. Roll up the fish fillets and cook them on the Steam program, adding 100ml of fish stock and the lemon juice for 500g of fish fillets. 2.
120_00120_GB 28-04-2004 08:49 Pagina 7 Marinated salmon serves 3-4 Ingredients: 400g salmon fillets, about 1cm thick slices without skin Marinade: 50 ml lemon juice 50 ml water 50 ml olive oil 1 garlic clove, small 1/2 teaspoon salt (2.5ml) Pepper 75 ml chopped fresh herbs such as parsley, dill and chives For garnish: Lettuce, canned artichoke bottoms, roe Sauce: 200-300 ml sour cream or crème fraiche with fat content 12-15% 100 ml chopped chives Pinch of cayenne pepper 1/2 teaspoon salt (2.
120_00120_GB 28-04-2004 08:49 Pagina 8 Tzatziki with peas serves 4 Ingredients: 200g frozen peas 1 avocado, chopped 200ml thick yoghurt with fat content 8% 1 crushed garlic clove Juice from half a lime 1/2 teaspoon salt (2.5ml) White pepper Lettuce Preparation: 1. Cook the peas on the Steam program, adding 100ml water for 200g of frozen vegetables. 2. Rinse the peas immediately under cold water and drain. 3. Mix the peas with the remaining ingredients and let stand to allow the flavours to mingle.
120_00120_GB 28-04-2004 08:49 Pagina 9 Warm Potato salad with goats cheese serves 3-4 Ingredients: 700-750g small, evenly sized potatoes, with skin or 500g peeled 75g goats cheese Rocket 8 - 10 cherry tomatoes, halved Chopped basil leaves to garnish Dressing: 4 tablespoons olive oil (60ml) 1 tablespoon balsamic vinegar (15ml) 1 teaspoon Dijon mustard (5ml) 2 tablespoons water (30ml) 2 tablespoons (30ml) chopped fresh herbs such as basil or tarragon 2 spice spoons of salt (2ml) White or black pepper Prep
120_00120_GB 28-04-2004 08:49 Pagina 10 Carrots with gremolata serves 4 Ingredients: 500g unpeeled carrots or 400g peeled carrots, chopped 2 tablespoons chopped parsley (30ml) 1 tablespoon chopped lemon rind (15ml) 1 small garlic clove, chopped 1 teaspoon olive oil (5ml) (Salt) Preparation: 1. Cook the carrots on the Steam program, adding 100ml water for 400g Potatoes/Root vegetables. 2. Mix together the chopped parsley, lemon rind and garlic for the gremolata. 3.
120_00120_GB 28-04-2004 08:50 Pagina 11 Cauliflower Polonaise serves 4 Ingredients: 500g cauliflower in rather large florets Topping: 3 eggs 40g butter or margarine 3 tablespoons chopped parsley (45ml) 3 tablespoons fresh bread crumbs (45ml) Salt, pepper Preparation: 1. Boil the eggs on the cooktop until hard-boiled. Rinse in cold water, shell and chop them. 2. Cook the cauliflower on the Steam program, adding 100ml water for 500g of vegetables.
120_00120_GB 28-04-2004 08:50 Pagina 12 Vegetable pickles Ingredients: 500g frozen mixed vegetables such as cauliflower, carrots and green beans Dressing: 2-3 tablespoons mustard (30-45ml) 2 tablespoons white vinegar (30ml) 3 tablespoons olive oil (45ml) 1 tablespoon water (15ml) 2 spice spoons of salt (2ml) Pepper Preparation: 1. Cook the vegetables on the Steam program, adding 100ml of water for 500g of frozen vegetables. 2. In the meantime mix together all the ingredients for the dressing. 3.
0_00120_GB 28-04-2004 08:51 Pagina 13 Root celery salad (Céleri remoulade) serves 4 Ingredients: 200g root celery, peeled weight Lemon juice Dressing: 2 tablespoons light mayonnaise (30ml) 4 tablespoons crème fraiche with fat content 15% (60ml) 1 tablespoon Dijon mustard (15ml) 1 spice spoon of salt (1ml) White pepper Garnish: Chopped walnuts Preparation: 1. Shred the celery and add a few drops of lemon juice. Cook on the Steam program, adding 100ml of water for 200g potatoes/root vegetables. 2.
120_00120_GB 28-04-2004 Notes 08:51 Pagina 14
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