Recipes

FROZEN VEGETABLES POTATOES AND ROOT VEGETABLESRICE
4
ARTICHOKE HEARTS WITH CHEESE SAUCE
SERVES 2SERVES 2
INGREDIENTSINGREDIENTS
300G FROZEN ARTICHOKE HEARTS
130
G FONTINA CHEESE
80
ML MILK
WHITE PEPPER
SALT
COOK THE ARTICHOKES IN THE STEAMER WITH THE STEAM PROGRAM FOR 300G OF
FROZEN VEGETABLES WITH 100 ML OF WATER.
M
ELT THE DICED CHEESE IN THE MILK IN A BAIN MARIE. WHEN READY, POUR A
PUDDLE OF CHEESE SAUCE ONTO A SERVING PLATE AND ARRANGE THE ARTICHOKE
HEARTS ON TOP.
C
OOKING: PROGRAM 3. TIME: 7 MINUTES
Nutritional value Tot. x portion x 100g
KJ 2354 1177 460
Kcal 262 281 110
Protein (g) 41,8 20,9 8,2
Fat (g) 38,3 19,2 7,5
Carbohydrate (g) 22,2 11,1 4,3
Fibre (g) 32,4 16,2 6,3
WARM POTATO AND GOATS’ CHEESE SALAD
SERVES 2SERVES 2
INGREDIENTSINGREDIENTS
300G POTATOES, PREPARED WEIGHT
120
G FRESH GOATS’ CHEESE
40
G ROCKET
6-8
CHERRY TOMATOES
30
ML (2 TBSPN) EXTRA VIRGIN OLIVE OIL
15
ML (1 TBSPN) BALSAMIC VINEGAR
5
ML (1 TEASP) MILD MUSTARD
FRESH BASIL
SALT
AND PEPPER
WASH AND PEEL THE POTATOES, CUT INTO EVEN SIZED PIECES AND COOK IN THE
STEAMER USING THE STEAM PROGRAM FOR 300G OF POTATOES/ROOT VEGETABLES
WITH 100ML OF WATER IN THE BOTTOM.
P
REPARE THE VINAIGRETTE (DRESSING) WITH THE SALT, PEPPER, MUSTARD AND
BALSAMIC VINEGAR. ADD THE OLIVE OIL IN A SLOW, STEADY STREAM WHILE WHISKING
VIGOROUSLY. LAST OF ALL ADD THE CHOPPED FRESH BASIL.
A
RRANGE THE ROCKET, PIECES OF GOATS’ CHEESE AND LASTLY THE WARM POTATOES
ON A SERVING PLATE. GARNISH WITH THE CHERRY TOMATOES AND DRESS WITH THE
VINAIGRETTE.
C
OOKING: PROGRAM 1. TIME: 7 MINUTES 15 SECONDS
Nutritional value Tot. x portion x 100g
KJ 3684 1842 530
Kcal 883 442 255
Protein (g) 31,5 15,8 4,5
Fat (g) 56,8 28,4 8,2
Carbohydrate (g) 62,6 31,3 9,1
Fibre (g) 9,4 4,7 1,4
BASMATI RICE WITH CHICKEN AND SOYA SAUCE
SERVES 2SERVES 2
INGREDIENTSINGREDIENTS
140G BASMATI RICE
70
G CHICKEN BREAST
270ML VEGETABLE STOCK
30
ML (2 TBSPN) CHOPPED LEEK,
AROUND 10G
SALT
AND PEPPER
SOYA
SAUCE
CUT THE CHICKEN INTO FINE STRIPS.
P
LACE THE CHICKEN, RICE, CHOPPED LEEK AND VEGETABLE STOCK IN THE BOTTOM OF
THE STEAMER.
C
OVER AND COOK FOR 3 – 3½ MINUTES ON JET POWER. THEN REDUCE THE POWER
TO 160W AND CONTINUE THE COOKING FOR 9 – 10 MINUTES UNTIL THE STOCK
IS ABSORBED.
O
NCE COOKED, LEAVE THE RICE TO REST FOR TWO MINUTES WITH THE LID ON.
S
EASON WITH SALT AND PEPPER AND FINISH WITH SOYA SAUCE TO TASTE.
C
OOKING: 3 – 3½ MINUTES ON 750W + 9 – 10 MINUTES ON 160W
Nutritional value Tot. x portion x 100g
KJ 2560 1280 492
Kcal 612 306 118
Protein (g) 29,8 14,9 5,7
Fat (g) 2,6 1,3 0,5
Carbohydrate (g) 115,7 57,9 22,3
Fibre (g) 2,4 1,2 0,5