RECIPE COOKBOOK FOR STEAM COOKING
STEAMING, AN OPTIMAL COOKING METHOD TO PRESERVE THE VITAMINS AND MINERALS OF THE FOOD, AS WELL AS FLAVOURS, HELPING, TO PREPARE TASTY DISHES IN A VERY SIMPLE WAY! STEAM IS USED EVERY DAY BY MORE AND MORE PEOPLE FOR FOOD PREPARATION AS IT IS CONSIDERED ONE OF THE HEALTHIEST METHODS OF COOKING.
VEGETABLES CREAM OF PUMPKIN SOUP WITH COUS-COUS SERVES 2 INGREDIENTS 250G PUMPKIN, PREPARED WEIGHT 30G COUS-COUS 15G (3 TBSPN) SLICED LEEK 300ML VEGETABLE STOCK 30ML (2 TBSPN) CREAM PEEL AND DICE THE PUMPKIN, ADD THE LEEK AND COOK IN THE STEAMER USING THE STEAM PROGRAM FOR 500G OF VEGETABLES WITH 100 ML OF VEGETABLE STOCK. REMOVE THE PUMPKIN FROM THE OVEN, ADD THE REMAINING VEGETABLE STOCK, THE COOKING JUICE AND THE CREAM, THEN BLEND THOROUGHLY.
FROZEN VEGETABLES ARTICHOKE HEARTS WITH CHEESE SAUCE SERVES 2 INGREDIENTS COOK THE ARTICHOKES IN THE STEAMER WITH THE STEAM PROGRAM FOR 300G OF FROZEN VEGETABLES WITH 100 ML OF WATER. MELT THE DICED CHEESE IN THE MILK IN A BAIN MARIE. WHEN READY, POUR A 300G FROZEN ARTICHOKE HEARTS 130G FONTINA CHEESE 80ML MILK PUDDLE OF CHEESE SAUCE ONTO A SERVING PLATE AND ARRANGE THE ARTICHOKE HEARTS ON TOP. WHITE PEPPER SALT COOKING: PROGRAM 3.
RICE PILAF RICE WITH VEGETABLES AND PRAWNS SERVES 2 INGREDIENTS 140G PARBOILED RICE 30G COURGETTES 30G PEPPER , 30G PEAS 10G LEEK , 30G FRENCH BEANS 60G SHELLED PRAWNS 260ML VEGETABLE STOCK 15ML (1 TBSPN) EXTRA VIRGIN OLIVE OIL DICE THE PEPPER, COURGETTES AND FRENCH BEANS. FINELY CHOP THE LEEK. PLACE THE VEGETABLES, RICE, PRAWNS AND STOCK IN THE BOTTOM OF THE STEAMER. COVER AND COOK FOR 3½ - 4 MINUTES ON JET POWER. THEN REDUCE THE POWER TO 160W AND CONTINUE THE COOKING FOR 16 – 18 MINUTES.
FILLETS OF FISH FILLETS OF PLAICE WITH LEMON AND CAPERS SERVES 2 INGREDIENTS ROLL UP THE FILLETS OF FISH AND ARRANGE THEM ON THE BOTTOM OF THE DISH. THEN SEASON WITH SALT AND PEPPER. ADD THE FISH STOCK AND WHITE WINE AND COOK THE FISH USING THE STEAM PROGRAM FOR 250G OF FILLETS OF FISH. MEANWHILE, PREPARE THE SAUCE WITH THE LEMON JUICE, THE DICED LEMON WEDGES WITHOUT THE PITH, THE CAPERS, OIL, CHOPPED PARSLEY AND WORCESTERSHIRE SAUCE.
CHICKEN CHICKEN BITES WITH ALMOND SERVES 2 INGREDIENTS CUT THE CHICKEN INTO BITE-SIZED PIECES AND SEASON WITH SALT AND PEPPER. COOK THE CHICKEN USING THE STEAM PROGRAM FOR 250G OF CHICKEN WITH 100 ML OF VEGETABLE STOCK. ONCE COOKED, REMOVE THE CHICKEN FROM THE STEAMER AND ARRANGE IT ON A SERVING PLATE. ADD THE CREAM, MUSTARD, FLOUR AND ALMONDS TO THE STEAMER AND COOK FOR 1 –2 MINUTES ON JET POWER. ONCE THE SAUCE IS COOKED AND OF THE RIGHT CONSISTENCY, SPOON IT OVER THE CHICKEN.
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