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

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Spring vegetables 1 2 3 4 Cut the ends off the asparagus and peel the bottom half. Cut the green tops of the baby carrots to a length of 2 cm and wash them thoroughly, but do not peel. Peel the kohlrabi and cut it into sticks about 1 cm thick. Put the vegetables into the perforated cooking tray. Put the perforated cooking tray into the cold cooking space at level 2. <strong>Steam</strong> 100 °C, 15 minutes. Season the vegetables with salt and pepper to taste, then sprinkle the herbs over them. Perforated cooking tray, ⅔ GN 500 g green asparagus 1 bunch of baby carrots 1 kohlrabi 1 bunch of chives, finely chopped Salt Pepper Tips Serve the vegetables with a Béarnaise sauce or as a salad with a vinaigrette. Preparation: 20 minutes | Cooking: 15 minutes 66 67 Vegetable
Asparagus with red hollandaise sauce Perforated cooking tray, ⅔ GN 1 2 3 Cut the ends off the green asparagus and peel the bottom half. Cut a large section off the ends of the white asparagus and peel until you have removed all the woody parts. Put the green and white asparagus in the perforated cooking tray. Put the cooking tray into the cold cooking space at level 2. <strong>Steam</strong> 100 °C, 15 minutes. For the hollandaise sauce, put the white wine vinegar, white wine, shallot, pepper and bay leaf in a small pan over a medium heat and reduce by half. Pour the reduction through a sieve. Stir the reduction, egg yolks and lemon juice together in a bowl, season with salt and pepper, then beat the egg yolk mixture in a warm bain-marie until fluffy. Mix the tomato puree in carefully, then pour the liquid butter in slowly, in a thin stream, stirring continuously. Serve the hollandaise immediately with the asparagus. 500 g green asparagus 500 g white asparagus Hollandaise sauce 2 tbsp white wine vinegar 2 tbsp white wine 1 shallot, finely diced Several black pepper corns 1 bay leaf 2 egg yolks Several drops of lemon juice Salt Pepper 1 tsp tomato puree 50–100 g lukewarm, melted butter Tip The cooking time for the asparagus will vary according to thickness. Preparation: 30 minutes | Cooking: 15 minutes 68 69 Vegetable
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 32 and 33: Lentils with semolina gnocchi Porce
Page 34 and 35: Vegetable
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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