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

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Risotto variations Porcelain dish, ⅓ GN 1 2 3 Put the risotto rice, white wine, bouillon, lemon grass and lemon thyme sprigs in the porcelain dish and mix together. Put the porcelain dish into the cold cooking space at level 2. <strong>Steam</strong> 100 °C, 35 minutes. Once the dish is cooked, take out the lemon grass and lemon thyme. Add the chives, lemon juice, mascarpone, butter and Parmesan and stir. Tips Replace the lemon grass, lemon juice and mascarpone with fromage frais, herbs and diced vegetables. Cook the diced vegetables together with the rice. 200 g risotto rice, such as carnaroli 1 dl dry white wine 4½ dl bouillon 2 sticks of lemon grass, halved lengthways 2–3 lemon thyme sprigs 1 bunch of chives, finely chopped 1 lemon, juice 1 tbsp mascarpone 1 tbsp butter 50 g grated Parmesan Preparation: 15 minutes | Cooking: 35 minutes 54 55 Accompaniments Gratins
Polenta with vegetables Cooking trays unperforated, ⅓ GN, 2 pieces 1 2 3 4 Put the maize semolina, vegetable bouillon and milk in the cooking tray and stir. Cut the peppers in half, remove the stalk, seeds and white membranes, then cut into 1 cm cubes. Put the plum tomatoes, kidney beans, peppers, chilli, garlic and thyme in the other cooking tray, mix everything together and season with salt. Put the cooking trays into the cold cooking space at levels 1 and 3. <strong>Steam</strong> 100 °C, 40 minutes. Tips You can also cook the vegetables with meat. Brown 250 g minced-meat in a frying pan and mix into the vegetables. To make the polenta creamy, add around 1 dl single cream. Polenta 200 g Bramata maize semolina 2 dl vegetable bouillon 4 dl milk Vegetables 1 small tin of kidney (red) beans, drained 240 g tinned plum tomatoes, stalks removed 2 green peppers 1 red chilli, sliced open, de-seeded, cut into strips 1 clove of garlic, crushed Thyme Salt Preparation: 30 minutes | Cooking: 40 minutes 56 57 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 28 and 29: Stuffed potatoes 1 2 3 4 5 Leaving
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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