Recipe book Combair-Steam S (PDF / 5.3 MB - V-ZUG Ltd

Vegetable terrine123456Cut the stalks off the top of the courgettes, then use a potatopeeler to cut the vegetables into strips.Line the terrine mould with cling film then lay the courgette stripsinto the mould crossways, two at a time, so that they overlapslightly on the bottom of the mould and up the sides. Leavesufficiently long strips hanging over the sides of the mould so thatyou can wrap them over the top of the terrine once it is filled.Put the beans, carrot, spring onions and peas in the perforatedcooking tray and put the tray into the cold cooking spaceat level 2. Steam 100 °C, 15–20 minutes. Allow them to dry.Mix the eggs with the double cream and Parmesan, thenseason with salt and pepper.Put the steamed vegetables into the terrine mould, pour thesauce over them, then cover the terrine with the courgette stripsyou left hanging over the sides of the mould.Put the terrine mould on to the stainless steel tray at level 2of the warm cooking space. Steam 100 °C, 25 minutes.The terrine is cooked when, if pressed with a finger, it will still«give» a little.Half-round terrine mould 0.7 lPerforated cooking trayStainless steel tray1–2 courgettes100 g sweet green beans,stalks cut off1 carrot, peeled,in sticks 5 mm thick1–2 spring onions, includingthe sweet green parts,quartered lengthways,or baby leeks50 g frozen green peas3 eggs, each at least 63 g,beaten1½ dl double cream1 tbsp grated ParmesanSaltPepperTipEat the terrine hot or cold.Preparation: 25 minutes | Cooking: 40 minutes36 37 Aperitif Starters