10 delicious recipes for the electric juice extractor and steamer BHG ...

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10 delicious recipes for the 

electric juice extractor and 

steamer BHG 645

Content 

Know your BIELMEIER BHG 645 electric juice extractor and steamer 3 

Starters 

Green asparagus flans with a vinaigrette dressing 4 

Sides 

Mini bread dumplings 5 

Mains 

Involtini with mushroom filling and morel cream sauce 6 

Steamed asparagus with boiled potatoes 8 

Pollo tonnato 9 

Herb-steamed „pink“ beef fillet with mixed peppers 10 

Pike balls 11 

Salmon-filled monkfish in Chinese cabbage 12 

Desserts 

Viennese chocolate almond puddings 13 

Sweet steamed dumplings with vanilla sauce 14 

Imprint 15 

1 

Know your BIELMEIER BHG 645 

electric juice extractor and steamer 

1 Glass lid 

2 

2 Sieve inlet 

3 Juice collection container 

4 Silicone bung 

5 Outlet tube 

6 Tube fastener 

7 Stainless-steel outlet 

8 Steaming unit 

9 Power plug 

3 

10 Heat insulated handles 

Product may be subject to change. 

4 

5 

6 

7 

8 

9 

3 

10 

10 

10

StarterS 

Green asparagus flans 

with a vinaigrette dressing 

Ingredients: 

For the flans 

� 500 g green asparagus 

� 1 tbsp butter 

� 80 g cream 

� 2 eggs 

� Salt and pepper 

� Freshly ground nutmeg 

For the sauce 

� 1 shallot 

� ½ bunch of parsley 

� ½ bunch of chives 

� 1 tsp sugar 

� ½ tsp salt 

� 4 tbsp sunflower oil 

� 2 tbsp sherry vinegar 

� Makes 4 – 6 portions 

Peel the lower third of each asparagus 

spear, cut off the ends and place the 

trimmed spears in the sieve insert (2) 

to steam for approx. 10 minutes until 

tender. 

Purée the asparagus spears with butter 

and cream. Separate the eggs. Blend 

the egg yoke into the asparagus mixture. 

Beat the egg white into stiff peaks 

with lemon juice and fold it into the 

mixture. 

Grease 4 – 6 small flan rings with butter 

and line each with breadcrumbs. Fill 

each flan ring with the mixture. Place 

the flan rings in the sieve insert (2), 

cover with the lid and steam the flans 

for approx. 30 minutes. 

While the flans are cooking, peel and 

finely chop the shallots for your vinaigrette 

dressing. Wash the herbs. Finely 

chop the parsley leaves and slice the 

chives into thin circles. Whisk the sugar 

and salt with oil and vinegar, and stir in 

the herbs. 

When cooked, remove the flans from 

the flan rings and serve warm with your 

vinaigrette dressing. Tastes great with a 

wholemeal baguette. 

SideS 

Mini bread dumplings 

Ingredients: 

� 400 g dry white bread cubes 

� 300 ml hot water 

� 1 onion 

� 1 sprig of parsley 

� 1 tbsp oil 

� 1 egg 

� 1 tsp salt 

� a pinch of pepper 

� Makes 25 – 30 

(approx. 8 portions) 

5 

Put the dry white bread cubes in a 

bowl, cover with boiling water and soak 

for approx. 20 minutes. PeeI and finely 

chop the onions while you’re waiting. 

Wash the parsley, shake it dry and 

finely chop the leaves. Heat the oil in a 

pan pot, add the onion and sauté until 

transparent. Add the parsley. 

Add the onion and parsley mixture to 

the bread in the bowl. Add the egg and 

salt, and season with pepper. Blend all 

of the ingredients. Make sure that the 

dough is not too soft as it should be 

firm enough to be easily moulded into 

shape. If it is too soft, add some more 

breadcrumbs. 

Use the dough to make dumpling 

roughly the size of tennis balls and 

arrange half of these in the sieve insert 

(2) without packing them too tightly. 

Fill the steaming unit (8) with salt water 

and cook the dumplings for approx. 

25 minutes until they are cooked 

through. Then cook the second batch 

of dumplings the same way. 

These dumplings taste great with any 

dish that is served with lots of sauce, 

and are ideal for freezing.

MainS 

Involtini with mushroom filling 

and morel cream sauce 

Ingredients: 

For the morel cream sauce 

� 30 g dried morels 


� 2 tbsp flour 

� ¼ l veal stock or broth 

� 1 tomato 

� 150 g cream 

� 100 ml white wine 

� 4 tbsp medium-dry sherry 

� 1 tbsp tomato puree 

� 1 bay leaf 

� 1 clove 

� 3 juniper berries 

� 1 allspice berry 


For the involtini 

� 150 g mushrooms 

� 1 shallot 

� ½ bunch of flat-leaf parsley 



� 1 tsp porcini powder 

� 2 tbsp grated Parmesan 

� 2 tbsp breadcrumbs 

� 4 veal cutlets 

� Makes 4 portions 

To make the sauce, place the morels 

in a bowl and add ½ l of boiling water. 

Leave the morels to soak for a few 

hours. 

Melt the butter. Sweat the flour in the 

melted butter, pour in the stock to deglaze 

the pan, stirring vigorously to prevent 

lumps from forming. Remove the 

morels from the water and pour the water 

through a coffee filter into the sauce. 

Rinse the morels under cold water and 

add to the sauce. 

Wash the tomatoes and add to the 

sauce; add cream, white wine, sherry 

and tomato purée to taste; mix in the 

herbs and season with salt and pepper. 

Leave the sauce to simmer for approx. 

30 minutes. 

To make the involtini, start by cleaning, 

trimming and slicing the mushrooms. 

Peel and finely chop the shallot. 

Wash the parsley, pat it dry and finely 

chop the leaves. Heat 2 tbsp of oil in 

a pan, add the shallot and sauté until 

transparent. Add the mushrooms and 

fry until they begin to brown, then stir 

in the parsley. 

7 

Set the mixture to one side, season 

with salt, pepper, porcini powder and 

Parmesan and bind it with the breadcrumbs. 

Flatten the veal cutlets, season with 

salt and pepper and slice in half. Coat 

each half with 1 – 2 tsp of the mixture 

you prepared earlier, leaving a border 

around the edge. Roll up the veal pieces 

starting from the thin side and use 

wooden skewers to hold the ends and 

sides together. Heat the water in the 

steaming unit (8). 

Use a little oil to coat both the sieve insert 

(2) and the involtini and then place 

the involtini in the sieve insert (2). Slot 

the sieve insert (2) into place and cook 

the involtini for approx. 10 minutes. 

When ready, place the involtini in the 

sauce and leave to stand at low heat for 

approx. 10 minutes. 

Tastes great with mini bread dumplings.

MainS 

Steamed asparagus 

with boiled potatoes 

Ingredients: 

� 1 kg of new potatoes 

� 1 kg of asparagus 

� Salt 


Wash, peel and quarter the potatoes. 

Fill the steaming unit (8) with water. 

Add 1 tbsp of salt. Place the potatoes 

in the juice collection container (3) and 

lightly salt them. Place the lid (1) on 

top and cook the potatoes for approx. 

10 minutes. 

While your potatoes are cooking, peel 

and trim the asparagus spears. Place the 

trimmed spears in the sieve insert (2). 

Place the sieve insert (2) on the juice 

collection container (3) and cook the 

asparagus together with the potatoes 

for 10 minutes until ready. Asparagus 

prepared this way is at its most delicious 

because it retains all of its flavour. 

MainS 

Pollo tonnato 

Ingredients: 

� 4 frozen chicken breast fillets 

� 1 sprig each of rosemary and thyme 

� Olive oil 


� 10 pearl onions 

� 2 tbsp balsamic vinegar 

� 1 can of tuna in its own juice (185 g) 

� 150 g crème fraîche 

� 1 tbsp lemon juice � Makes enough for 4 servings 

Rinse the chicken breast fillets under 

cold water and pat them dry. Fill the 

steaming unit (8) with water up to the 

“MAX” level and add the rosemary 

and thyme. Place the juice collection 

container (3) on top. Place the chicken 

breast fillets in the sieve insert (2), cover 

and leave to cook for approx. 10 minutes. 

Switch off the appliance, brush the 

fillets with oil, season with salt and pepper, 

and turn them to cook on the other 

side for another 10 minutes. Switch off 

the appliance and leave the fillets to 

stand. 

Peel the pearl onions, steam them in 

the balsamic vinegar until firm to the 

bite, and leave to one side. Small shallots 

can be used instead if you can’t find 

pearl onions. 

� 1 tbsp white wine vinegar 

� 1 glass each of capers and 

caper berries 

� 10 cherry tomatoes 

� 1 handful of basil leaves 

� 2 tbsp black olives 

9 

Put the tuna fish and its juice, the crème 

fraîche, lemon juice, white wine vinegar, 

olive oil and 1 tbsp of capers in a mixing 

bowl and purée. Take 2 tbsp of the 

cooking liquid that has collected in the 

juice collection container (3) and stir it 

into the mixture. 

Slice the chicken breasts and arrange 

on a plate. Season with salt and pepper, 

and spread evenly with the tuna 

fish sauce. Place the remaining small 

capers and the caper berries on top of 

the sauce. 

Wash the cherry tomatoes and basil 

leaves and place on top of the sauce 

with the olives and onions. Leave to 

stand for a short time before serving 

with French bread.

MainS 

Herb-steamed “pink” beef fillet 

with mixed peppers 

Ingredients: 

� 2 sprigs of rosemary 

� 2 sprigs of thyme 

� Some lavender stems 

� 2 red sweet peppers 

� 2 yellow sweet peppers 

� 1 bunch of spring onions 

� 4 tbsp olive oil 


� 4 slices of beef fillet 

(5 cm thick) 


Wash the herbs, shake them dry and 

place them in the steaming unit (8). 

Fill the unit with an equal mixture of 

water and stock. Wash and halve the 

sweet peppers, removing the cores 

and white ribs. Dice the halved peppers. 

Wash and trim the spring onions and 

chop into rings. Finely grate the garlic 

and mix with the spring onions and 

diced peppers. 

Grease the juice collection container (3) 

with a little oil, place the vegetables in 

it and season them with salt and pepper. 

Season the beef fillets with salt 

and pepper. Brush the sieve insert (2) 

with oil, place the beef fillets on the oil 

and cook them for approx. 8 minutes. 

Switch off the appliance and leave the 

meat to stand in the sieve insert for 

1 – 2 minutes. 

Arrange the sweet peppers and beef 

fillets on plates. Tastes great with potato 

puree. 

MainS 

Pike balls 

Ingredients: 

For the balls 

� 1 day-old bread role 

� 400 g pike fillet 

� White of 1 egg 

� 100 g cream 

� 1 tbsp of finely chopped 

flat-leaf parsley 




� 1 shallot 


� 2 tsp cornflower 

� 1⁄8 l dry white wine 

� 1⁄8 l fish stock 



� 3 tbsp Noilly Prat 

(dry white vermouth) 

� 1 egg yolk 


11 

Slice the bread thinly and place in a 

bowl. Bring 100 ml of water to the boil 

and pour it over the bread slices. Remove 

all bones from the pike fillet and 

cut it into pieces. Put the fish into a mixing 

bowl with the egg white, cream and 

parsley and make a purée. Season the 

mixture with salt and pepper. 

Use two teaspoons to shape the mixture 

into small balls. Brush the sieve insert 

(2) with oil and place the pike balls 

inside. Pour an equal mixture of salt 

water and fish stock into the steaming 

unit (8) and cook the boils for approx. 

20 minutes until they are firm to the 

touch. 

Peel and finely chop the shallots for the 

sauce. Melt the butter and sautée the 

shallot until transparent. Add the cornflower, 

white wine, fish stock and cream 

and season the sauce with salt and pepper. 

Whisk the Noilly Prat together with 

the egg yolk. Bring the sauce to the 

boil, then bind it with the egg yolk and 

thicken by bringing it almost to the boil. 

Pour the sauce over the pike balls. 

Tastes great with a wild rice blend.

MainS 

Salmon-filled monkfish 

in Chinese cabbage 

Ingredients: 

� 8 good-sized leaves 

of Chinese cabbage 

� Salt 

� 2 salmon fillets 

� 4 tbsp cream 

� 2 tbsp Noilly Prat 

(dry white vermouth) 

� Pepper 

� Lemon juice 

� White of 1 egg 

� 4 monkfish fillets 


Wash the Chinese cabbage. Fill the 

steaming unit (8) with water, add 1 tbsp 

of salt and heat the water. Place the 

Chinese cabbage leaves in the sieve 

insert (2), blanch for approx. 5 minutes 

and then quench in cold water. 

Purée the salmon fillets with the cream, 

Noilly Prat, pepper, lemon juice and 

egg white. Spread the Chinese cabbage 

leaves out on a board. Cut the 

monkfish fillets in half. Place some of 

the salmon filling on each leaf of the 

Chinese cabbage. Place half of a monkfish 

fillet on top, coat with another layer 

of the salmon filling and press another 

leaf down on top of the filling. Fasten 

the ends of the parcels with wooden 

skewers. 

Grease the sieve insert (2) with oil. 

Arrange the parcels inside and cook for 

approx. 15 – 20 minutes. Tastes great 

with boiled potatoes or potato puree. 

deSSertS 

Viennese chocolate almond puddings 

Ingredients: 

For the puddings 

� 100 g dark chocolate 

� 50 g butter 

� 3 eggs 

� 50 g raw cane sugar 

� 50 g ground almonds 

� 2 slices of rusk 

� Butter and sugar 

for the pudding moulds 


� 50 g dark chocolate 



13 

Chop the chocolate and melt it a saucepan 

with the butter at low heat. Separate 

the eggs. Beat the egg yolk and 

sugar until fluffy and fold in the chocolate 

mixture. 

Beat the egg whites into stiff peaks and 

fold in the almonds. Fold the egg white 

mixture into the chocolate mixture. 

Place the rusk in a freezer bag, finely 

crush with a rolling pin and fold into 

the mixture. 

Use butter to grease 4 pudding moulds 

with a capacity of approx. 175 ml and 

coat each with sugar. Fill the moulds 

with the mixture and place them in the 

sieve insert (2). Fill the steaming unit 

(8) with water and cook the puddings 

for approx. 30 minutes. 

While the puddings are cooking, make 

the sauce. Place the dark chocolate in a 

saucepan with the cream and heat at 

a low temperature until the chocolate 

is melted. 

Take the puddings out of the steamer 

and leave to stand for 5 minutes in the 

pudding moulds. Then tip them out of 

the molds and serve with the chocolate 

sauce.

deSSertS 

Sweet steamed dumplings 

with vanilla sauce 

Ingredients: 

For the dumplings 

� 200 ml milk 

� 500 g flour 

� ½ cube of fresh yeast 

� 50g sugar 

� 50 g butter 

� 1 egg 

� 1 egg yolk 

� 1 pinch of salt 

For the vanilla sauce 

� 1 vanilla pod 

� ½ l milk 

� 2 packets of vanilla sugar 

� 2 tbsp cornflower 

� 5 tbsp cream 

� Makes 10 

Heat the milk. Sieve the flour into a 

bowl and make a well in the centre. 

Crumble in the yeast and sprinkle with 

a little sugar. Pour in a small quantity 

of milk, and then stir the yeast, milk 

and a little flour into a starter dough. 

Cover the bowl with a cloth and leave 

the starter dough to prove for approx. 

15 minutes. 

Dot the butter in flakes around the 

edge of the flour, add the remaining 

sugar, egg, egg yoke and salt and work 

the mixture into a firm, pliable dough. 

Cover the dough and leave it to prove 

for another 45 minutes until its volume 

has more or less doubled. 

To make the vanilla sauce, split open the 

vanilla pod and scrape out the seeds. 

Combine the pod, seeds, milk and vanilla 

sugar in a saucepan, heat and then 

sit for approx. 10 minutes to infuse. Mix 

the cornflower and cream, pour the 

mixture into the milk and allow the 

sauce to come to the boil several times 

until creamy and smooth. 

Shape the yeast dough into dumplings 

roughly the size of tennis balls. Grease 

the sieve insert (2) with butter and 

place the dumplings inside. Cook the 

dumplings for approx. 30 minutes until 

dry in the centre. 

Serve with the vanilla sauce. 

Imprint 

Issuer 

BIELMEIER Hausgeräte GmbH 

Gnaglbergstraße 6 

94267 Prackenbach 

Germany 

E-Mail: info@bielmeier-hausgeraete.de 

www.bielmeier-hausgeraete.com 

Managing Directors: Willibald Bielmeier, Andrea Bielmeier 

Regional Court: Deggendorf HRB 2274 

Ust.-IdNr.: DE 813 103 259 

WEEE-Reg.-Nr.: DE 30751975 

Copyright notice 

© Bielmeier Hausgeräte GmbH, Prackenbach 2010 

All rights reserved. 

All recipes were tested and wrote by Claudia Daiber. So every meal will succeed 

at your first go. 

Using recipes-texts or parts of them is just allowed with the consent of BIELMEIER 

Haus geräte GmbH (details see above). 

All rights to the picture on page 1 and the chart on page 3 are owend by BIEL- 

MEIER Hausgeräte GmbH (details see above). 

Istockphoto.com is the source of pictures from page 6 to 13. BIELMEIER Hausgeräte 

GmbH is using the royalty-free pictures in statutory framework. If you are 

interested in these pictures, please visit istockphoto.com 

15

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