Recipe book Steam S (PDF / 3.0 MB) - V-ZUG Ltd

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Stuffed potatoes 1 2 3 4 5 Leaving the skins on, cut the potatoes in half lengthways and use a melon ball scoop to hollow them out a little. Mix the marjoram leaves, spinach and feta together, then season with salt and pepper. Stir the hollowed-out potato into this mixture. Put the potato halves into the porcelain dish and fill them with the mixture. Put the porcelain dish into the cold cooking space at level 2. <strong>Steam</strong> 100 °C, 30 minutes. Sprinkle the stuffed potatoes with the chopped walnuts and serve. Porcelain dish, ½ GN 4 large, waxy potatoes 1 egg, beaten 3 marjoram sprigs, leaves pulled off 50 g baby spinach, shredded 100 g feta cheese, diced Salt Pepper 50 g walnuts, roughly chopped Tips For a stronger flavour, replace the feta with Gorgonzola or Roquefort. You can replace the spinach with herbs of your choice. Preparation: 30 minutes | Cooking: 30 minutes 50 51 Accompaniments Gratins
Oriental rice 1 2 3 4 Peel the carrots and grate them roughly. Put all the ingredients in the porcelain dish and mix together. Put the porcelain dish into the cold cooking space at level 2. <strong>Steam</strong> 100 °C, 25 minutes. When the appliance switches off, leave the rice inside to rest for 5–10 minutes. Garnish with coriander. Porcelain dish, ⅓ GN 2 carrots 200 g parboiled rice 50 g raisins 1 small piece of ginger, around 2 cm, peeled, finely diced (brunoise) 3 dl vegetable bouillon Coriander Preparation: 10 minutes | Cooking: 25 minutes 52 53 Accompaniments Gratins
Page 1: Recipes for the Steam S Recipes for
Page 4 and 5: Delicious recipes
Page 6 and 7: General information Healthy cooking
Page 8 and 9: Accessories Operating the appliance
Page 10 and 11: Notes and abbreviations Ingredients
Page 12 and 13: Zander and salmon terrine 1 2 3 4 5
Page 14 and 15: Game terrine 1 2 3 4 5 6 7 8 The da
Page 16 and 17: Vegetable terrine Italia 1 2 3 4 5
Page 18 and 19: Fish rolls 1 2 Season the lemon sol
Page 20 and 21: Colourful fish brochette 1 2 3 4 Cu
Page 22 and 23: Beef stroganoff Porcelain dish, ½
Page 24 and 25: Lime chicken breast Perforated cook
Page 26 and 27: Minced-meat and savoy rolls Perfora
Page 30 and 31: Risotto variations Porcelain dish,
Page 32 and 33: Lentils with semolina gnocchi Porce
Page 34 and 35: Vegetable
Page 36 and 37: Spring vegetables 1 2 3 4 Cut the e
Page 38 and 39: Colourful bean platter 1 2 3 Cut th
Page 40 and 41: Mediterranean vegetables 1 2 3 4 Cu
Page 42 and 43: Orange and caramel flan 1 2 3 4 5 F
Page 44 and 45: Plums in red wine 1 2 3 Cut the plu
Page 46 and 47: Own recipes Own recipes

Recipe book Steam S (PDF / 3.0 MB) - V-ZUG Ltd

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