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

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Lentils with semolina gnocchi Porcelain dish, ⅓ GN Porcelain dish, ⅔ GN 1 2 3 4 5 6 7 For the gnocchi, mix the milk, salt and durum wheat semolina together in the smaller porcelain dish. Put the porcelain dish into the cold cooking space at level 2. Steam 100 °C, 15 minutes. Stir the Parmesan, egg yolks, butter and nutmeg into the hot semolina. Leave to cool. Peel the carrots and celeriac and cut them into sticks about 4 cm long and 5 mm thick. Remove the fibrous parts of the leeks, cut it in half lengthways and then into strips. Cut the onions into thin rings. Put the vegetables, ginger, garlic, lentils, plum tomatoes and olive oil into the larger porcelain dish, mix well and season. Use a tablespoon to scoop gnocchi out of the semolina and put on top of the lentils and vegetables. Put the porcelain dish into the warm cooking space at level 2. Steam 100 °C, 35 minutes. Gnocchi 7 dl milk ½ tsp salt 200 g durum wheat semolina 50 g grated Parmesan 2 egg yolks 25 g butter Nutmeg Lentil dish 2 large carrots 200 g celeriac 200 g leeks 2 onions 240 g tinned plum tomatoes, stalks removed 2 cm root ginger, peeled, sliced 3 cloves of garlic, sliced 100 g red lentils 2 tbsp olive oil Salt Pepper Preparation: 60 minutes | Cooking: 50 minutes 58 59 Accompaniments Gratins
Ebly wheat with peppers and courgettes Porcelain dish, ⅓ GN 1 2 3 4 Cut the stalk off the top of the courgette, then cut the vegetable into quarters lengthways and then into 2 cm cubes. Cut the pepper in half, remove the stalk, seeds and white membranes, then cut into 2 cm squares. Put all the ingredients in the porcelain dish and mix together. Put the porcelain dish into the cold cooking space at level 2. Steam 100 °C, 20 minutes. When the appliance switches off, leave the dish inside to rest for 5–10 minutes. 1 courgette 1 red pepper 200 g Ebly wheat 3 dl vegetable bouillon Preparation: 10 minutes | Cooking: 20 minutes 60 61 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 30 and 31: Risotto variations Porcelain dish,
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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