vita cuisine recipe book

Ref. 5081703

50tasty & healthy

recipes

Create delicious andwell-balanced meals

01

Pages

2 – 5: Health information/ Benefits

of Steam Cooking

6 – 7: Nutrition Table

8 – 9: Summer Menus

10 – 11: Winter menus

12 – 13: Tips and techniques

14 – 19: Starters

20 – 29: Vegetables

30 – 39: Meat and poultry

40 – 51: Fish

52 – 59: Desserts

60 – 61: Sauces

62 – 63: Table of cooking times

64: Index

Summary

3545 Tefal VitaCuisine Recipe 04/06 27/4/06 09:22 Page 1

03

The food pyramidBalance in practice: An explanation of the food groups

To simplify our nutritional needs, it is usual to classify foods into

7 groups according to their principal components and their

particular nutritional benefits. Ideally, a food from each group should

be consumed daily. However, it is possible for the body to adapt and

postpone a temporary deficiency in a food group, provided that it is

compensated for in the days following.

…Eat less fat, less sugar, less salt, but more fruit,vegetables and fish…

Fats, Oils & Sweets

USE SPARINGLY

Milk, Yogurt & Cheese Group2-3 SERVINGS

Meat, Poultry, Fish, Eggs & Nuts

2-3 SERVINGS

Fruit Group2-3 SERVINGS

Bread, Dry Beans, Cereal, Rice &

Pasta Group

6-11 SERVINGS

Vegetable Group3-5 SERVINGS

BALANCED NUTRITIONThe VitaCuisine steamer allows you to prepare a tasty and well

balanced meal in one easy step. Thanks to the individual baskets and

cooking tray, vegetables, rice, fish, meat, fruits and desserts can be

cooked simultaneously.

PRESERVING VITAMINSThe steamers's gentle yet quick cooking system retains more vitamins

and micronutrients.

LESS FATSteam cooking is ideal for fish, chicken and lean meat. The specific

cooking tray helps retain the essential fat, Omega 3 in oil-rich fish

like salmon, sardines, mackerel, trout, herring, and fresh tuna.

MORE FRUITS AND VEGETABLESThe steaming process is easy and efficient. Steaming can help to

increase your daily consumption of fruit and vegetables.

Now you are ready to create a delicious and well-balanced meal in one.

The following recipes include a balance of health conscious dishes

plus some good traditional favourites such as Chicken Supreme and

Steamed Sponge Pudding. We hope these inspire you to create even

more dishes in your Tefal Steamer.

Get steaming!

Healthier, more nutritious dishes may easily be prepared by

steaming and the results are colourful and naturally flavoursome.

The true versatility and benefits of steaming can now be explored.

Your Tefal steamer is suitable for most foods and a surprisingvariety of recipes.

Benefits of steam cookingWelcome to the world of Tefal steam cooking!


05

WaterIt is the first requirement for the body, before even food. Indeed,

water is the only essential drink. The daily requirements are estimated

at approximately 2.5 litres for an adult, half of which comes from food.

It is necessary to drink at least 1.5 litre of water per day, preferably not

all at mealtimes, and should be taken as one or two glasses every hour.

Cereal, starchy products and dried vegetablesThese are cereal products (bread, pasta, couscous...), rice, starchy foods

(potato) and dried beans and pulses (lentils, chickpeas, kidney beans...).

They are the energy based foods thanks to their high content of

complex carbohydrate or sugars and form part of the requirements of

vegetable proteins. Dry and starchy foods, such as cereals, rice or dried

vegetables should be consumed at least once per day, and bread, can

be eaten with each meal.

Fresh vegetables and fruitFresh vegetables and fruit contain minerals and vitamins, fibre,

carbohydrate, and water. They can be eaten raw or cooked, almost at

will. Vegetables and fruit have similar nutritional qualities and you can

replace one for the other. However, neither fruit nor vegetables supply

the total requirements for vitamins and minerals: so consuming food

from a variety of food groups is important for a nutritional balance.

Dairy productsWith remarkable nutritional content, dairy products in particular

provide: protein, which has nutritional value and are easily digestible,

and calcium, essential for growth and preventing osteoporosis. A diet

deprived of dairy products can never ensure the required daily intake

of calcium, vitamins A, D and group B.

Meats, poultry, fish and eggsThey are the principal food source of protein and iron. They must

be consumed twice a day from different sources: fish, poultry, pork,

eggs, and red meats.

FatsThese are oils, butter, margarines, which ensure supplies of:

• saturated fatty acids (source of energy),

• unsaturated fatty acids and essential fats

(for manufacturer and repair of cells)

• liposoluble vitamins A, D, E, K..

This group are essential for a good balanced diet, provided that they

are consumed in moderation and taken as vegetable oils, with a high

polyunsaturated fatty acid content.

Sweetened productsThis group, represented by sugar and sweetened products, is different

from the preceding groups because they are not essential for a good

balanced diet and sometimes, for those with diabetes, it is even

advised against them being included. Characterised by its quickly

assimilated sugar content, this group of “pleasure" foods should only

be consumed in moderation.

The 7 food groups

3545 Tefal VitaCuisine Recipe 04/06 27/4/06 09:22

07

Nutrition table

Elements Foods Benefits

Proteins Renewal of the tissue and the cells.

Fat Correct operation of the cells (fatty acids).

CarbohydrateFuel for our body, essential for the correct operation of the brain, the muscles...

FibresCauliflower, cucumber, spinach, Regulation of the gastro-intestinal tract, decreases the red fruits, fig. absorption of cholesterol and carbohydrate.

CalciumMilk, almonds, crustaceans, Good for the structure of the bones and the teeth, muscular cabbage, soya, egg yolk. contraction and prevention of osteoporosis.

IronSpinach, meat, crustaceans, algae, egg, Transports oxygen, essential for the correct operation soya, lentil, dried fruits, aromatic herbs. of the body.

Magnesium Corns, leeks, potatoes, bananas. For electrolyte balance, anti-stress, anti-infectious.

Silicon Cereals.Essential for bone growth and the development of cartilage. Ensures good flexibility of the skin.

Vitamin A Cream, butter, egg yolk.Antioxidants: a vital role in the growth and repair of body tissues, good eyesight and healthy skin.

Vitamin CParsley, sweet peppers, broccoli, Anti-oxidants: helps to fight against infections and in theorange, lemons, green salad. absorption of iron, plus maintains normal connective tissue.

Vitamin DTuna, sardine, egg yolk, mushrooms, Essential for the development of the skeleton and the absorption cheese. of calcium. Increases the resistance to infections.

Vitamin ESoya, hazelnuts, almonds, cereals, Antioxidant: protection of the membranes of the cells, anti eggs, chocolate. ageing. Preserves fertility. Protects the neurons, heart and arteries.

Vitamin K Meat, eggs, cabbage, spinach, broccoli. Helps the coagulation of blood.

Fish, wholemeal bread, meat, wholemeal Maintenance and repair of skin and the hair. Helps in theVitamins of group B cereals, dried vegetables, eggs, green maintenance of the nervous and muscular systems. Important

vegetables. for the metabolism of tissues and organs.

Energy (Kcal or kj) Measure of daily energy needs.


09

Breakfast

Lunch

Dinner

A glass of milk

Milk Bread

Fruit salad

Black tea

Cheese

Wholemealbread

Compote ofapple andbananas

A glass of water

Chocolate milk

Toasted bread

Butter

Honey

A peach

Lemon tea

Bowl of milkbowl

Wholemealcereal orsweetened riceSalad of melonand watermelon

Small creamcheese

Wholemealbread

Butter

Honey

Green tea

Stewed fruit

Chocolate milk

Wholemealbread

Butter

Strawberry jam

Apple juice

A coffee

One naturalyogurt

Rusk

Butter

Raspberry jam

Dried apricots

Tart withtomato, whitecheese andgorgonzola

Duck withpeaches

Chocolatefondue andfresh fruits

Spring roll

Cod withyoghurt andmustard sauceand Chinesesteamedvegetables

Red fruitsmousse

AuberginesCaviar

Veal and tunaand pasta

Tiramisu

Cress salad

Lamb with mintbutter and basilcourgettes

Rice pudding

Cucumber withyogurt

Monkfish withcurry

& steamedcouscous withmange tout

Fresh fruit salad

3 vegetablesterrine

Chicken withcoconut milkand steamedrice

Steamed Figand raspberrypurée

Salad ofpotatoes andsteamed sweetpeppers

Steamed fishfillets withfennel

Steamed kebabof peach,apricot and kiwi

Tomato,mozzarella and basil salad

Seafoodskewers andsteamed rice

Zabaglione with Kiwi fruit

Thick courgettesoup with goatcheese

Tomatoes withtuna

Steamedpeaches withmint syrup

Melon withParma ham

Stuffedtomatoeswith spinach

Lemon orgrapefruitsorbet

Taboule(steamedcouscous &vegetables)

Steamedprawns withtomato andgarlic

Fruit yoghurt

Warm chickenliver salad

Hot goatscheese andtoast

Bananas withsteamedchocolatesauce

Grated carrotsalad

Scrambled eggswith steamedsweet pepper

Cake

Steamedtomato soup

Paella

Cheese andfresh apricots

Note: Recipes for dishes underlined are detailed in this booklet.

Summer menus

Monday Tuesday Wednesday Thursday Friday Saturday Sunday


11

Winter menus

Breakfast

Lunch

Dinner

Lemon tea

Milk Bread orBrioche

Cream cheese

Prunes orstewed fruit

Coffee

A yogurt

Toasted bread

Butter

Apricot jam

An apple juice

Lemon tea

Cornflakes orrice cereal

Soya Milk

One apple

Green tea

A piece ofcheese

MultigrainBread

One pear

Coffee

A whole milkyoghurt

Wholemealbread

Butter

Honey

One orange

A drink withchicory and milk

A slice ofsandwich loaf

Butter

Jam

2 clementines

3 cheese soufflé

Pork fillet and Brusselsprouts

Exotic fruitkebabs

Steamedbroccoli terrine

Scallops withwhite wine andsteamedtomatoes

Moist chocolatepudding

Blue cheesesalad.

Chicken withmushrooms

Steamed Frenchgreen beans

Banana

Cream oflettuce soup

Tournedos andsteamed apples

Pears withchocolate

Endive and nutsalad.

Sea perch withtomato sauce

Steamed rice

Fresh pineapple

White and redcabbage saladwith raisins

Italian Vealand polenta

Roquefort

Herb tea

Muesli withdried fruits

One glass ofmilk

Celery salad

Turbot withvanilla

Steamedspongepudding

Grated carrotsand choppedfennel withwhite pepperand coriander

Fish andshellfish withsaffron creamsauce andsteamed rice

Fruit yoghurt

Asparagus andcrab soup

Pekinesesalmon andsteamedCantonese rice

Litchi

Avocado andprawns

Scampi withbasil butterand steamedRomanesco

LemonMeringue tart

Salad ofpotatoes andlentils

Mussels withcream sauceand salad ofradicchio lettuce

Pears andBresse bluecheese

leeks withorangemayonnaise

Scrambled eggs withmushrooms and soya beansprouts

Hot Trifle withfruit*

Cream ofpumpkin

Warm tuna andbeans salad

Apple andbananacompote withcinnamon

Onion soup

Turkey withmustard sauceand split peapurée

Apple tart

Monday Tuesday Wednesday Thursday Friday Saturday Sunday

Note: Recipes for dishes underlined are detailed in this booklet.


13

There are a few rules, which should be followed when steaming to

obtain perfect results every time:

Before steaming: Pick the right ingredients!• Ensure ingredients used are of the best quality and in perfect

condition.

• When choosing food for steaming, select suitable size food to fit in

the steaming basket, especially if is to be cooked whole such as fish.

• For best results, use pieces of food

that are approximately the

same size (such as

potatoes, vegetables

and chicken breasts)

so that they can cook

at the same time.

The size and

thickness of the food

will alter the cooking

time. Likewise when

cooking larger

quantities of food the

cooking time will be

increased.

During steaming:• Do not pack food too tightly in the steam baskets. Leave some

space for steam to circulate as much as possible.

• Place meat, poultry and fish on the specially designed

cooking plate.

• Avoid frequently lifting the lid to check on the cooking progress,

as this allows loss of steam and can lengthen the cooking time.

If you do need to open the lid (e.g. to add more food), press the

VITAMIN+ touch pad again to quickly return the steamer to the

ideal temperature.

• Subtle flavours can be given to steamed food with the addition of

herbs, slices of lemon or orange, garlic and onion. These may be

placed either underneath or on top of the food in the steaming

basket or the cooking plate. To give meat, poultry and fish a

delicious flavour, marinade the food for a few hours before steaming.

The marinade can be as simple as a blend of wine and herbs, or it

can be a spicy barbecue or tandori mix.

• Cover food with cling film, the type recommended for use in

microwave ovens and freezers, to prevent condensation forming and

spoiling delicate foods such as egg custards or when heating ready

made sauces. Using foil tends to increase the steaming time.

• Frozen vegetables can be steamed from frozen. All fish, poultry

and meat must be completely thawed before steaming.

• For recipes that require longer cooking time, such as steamed

puddings, you will need to top up with more cold water

during steaming.

Steaming tips & techniques


15

Thick courgette soup with goats cheese

S t a r t e r D i s h e s

I n g r e d i e n t s

H o w t o . . .

N u t r i t i o n

Serve warm, tepid or cold. When you serve, sprinkle with grated

Parmesan cheese.

Remove the courgettes cooked “al dente” and blend them with the

goats cheese, 4 mint leaves and the lemon juice in a blender or food

processor. Add salt and pepper.

• 6 courgettes

• 150g fresh goat cheese

• 1 crushed clove of garlic (optional)

• 8 mint leaves

• 1/2 tsp lemon juice

• 20g Parmesan cheese (optional)

• Salt and pepper

Calcium (cheese), vitamin A (courgettes) and few calories.

Va l u e s101 kcal per serving

• Proteins: 9g • Fat: 2g • Carbohydrate: 7g

Wash the courgettes and cut them in thin slices. Place them in

the large capacity bowl and steam for 20 min. with the garlic and

4 mint leaves.

one

two

three

• Serves - 4

• Preparation - 10min

• Cooking - 20min


17

Auberginecaviar



H o w t o . . .

N u t r i t i o n

Once cooked, remove the flesh inside the aubergines and chop with a knife

or a mixer. Then add the onion, garlic and pepper. Stir in the chopped olives

together with the cumin and lemon juice. Season.

Peel the red and green peppers and dice them. Add them in the cooking

tray 20 min before the end of cooking time for the aubergines.

• 2 aubergines

• 1 chopped onion

• 4 clove of garlic

• 2 tblsp basil

• 1/2 red pepper and 1/2 green pepper

• 1 tblsp chopped black olive

• 1 tsp cumin

• 1 tsp lemon juice

• Salt and pepper

Fibres, vitamin C (sweet pepper) and few calories.



Cut the aubergines in 2, chop them and place them in the cooking tray.

Add the onion, garlic, lemon juice and seasoning . Steam for 45 min.one

two

three

• Serves - 4


• Cooking - 45min

Tomatoes with tuna



H o w t o . . .

N u t r i t i o n

Garnish half of the tomatoes with the tuna and put them on a plate,

pour the saffron sauce around them.

Prepare the mayonnaise by mixing the egg yolk, mustard, salt, and pepper.

Gradually whisk in the oil a little at a time. When the mayonnaise is firm,

divide it into 2. Mix one half with the tuna. Soak the saffron in a little water

and drain. Mix the remaining mayonnaise with the vinegar and saffron

strands to make a fluid sauce.

• 4 large tomatoes

• 4 small tomatoes

• 100g canned tuna in brine

• 1 egg yolk

• 150 ml oil

• 1/2 tsp mustard

• 1 tsp saffron

• 1 tsp wine vinegar

• Salt and pepper

Very good quality of protein (eggs, tuna). All of the Recommended

Daily Intake of Vitamin A.



Take out the two steamer baskets. Steam the tomatoes for 10 min in the

large capacity bowl, then cool them with cold water and peel them. Cut

them in 2, remove the seeds and place them on absorbent paper towel.

one

two

three

• Serves - 4


• Cooking - 10min


19

Cream of pumpkin



H o w t o . . .

N u t r i t i o n

In a blender process the cooked pumpkin flesh, add the warmed

cream and milk. Season.

10 min. before the end of cooking, add the cream and the milk in

the cooking tray. Season.

• 850g pumpkin flesh

• 150 ml milk

• 2 tblsp double cream

• Salt and pepper

All of the Recommended Daily Intake of Vitamin A

(pumpkin and cream).



Dice the pumpkin flesh. Place it in a steam basket.

Steam for 20 min.one

two

three

Warm tunaand bean salad



H o w t o . . .

N u t r i t i o n

Pour over the dressing and mix well. Pile on top of the salad leaves,

then scatter over the tuna chunks and serve while still warm.

Meanwhile prepare the salad. Slice the cucumber and then cut each

slice in half. In a large bowl, mix the cucumber, the onion, the garlic,

the beans and the tomatoes together.

• 450g tuna steaks

• 1 sliced onion

• 1 tblsp oil

• 1 clove of chopped garlic

• 1/2 cucumber

• 1 chopped red onion

• 420g tin of drained red kidney beans

• 2 tomatoes, cut in quarters

• 1 bag of green salad

• 5 tblsp French dressing

Excellent proteins. Iron, vitamin B9 and essential fats (tuna, oil).



Remove the skin from the tuna steaks and cut into 5 cm chunks.

Place the tuna in the cooking tray. Add the clove of garlic, the onion

and the oil. Steam for 12 - 15 min.

one

two

three

• Serves - 4


• Cooking - 30min

• Serves - 4


• Cooking - 12-15min


21

3 Vegetable terrine

Ve g e t a b l e D i s h e s


H o w t o . . .

N u t r i t i o n

Put the mixture in individual ramekins. Alternate the layers of vegetables

and finish with the courgettes. Steam for 40 min.

Cool the vegetables on a plate placed in the freezer, don’t cool them

with cold water. Blend the vegetables one by one in a food processor or

a blender. Then in separate bowls fold in the stiffly beaten egg whites

and the rest of the ingredients for each mousse.

Carrot mousse:

• 300g diced carrots

• 80g egg whites *

• 1 tsp turmeric

• Salt and pepper

• 80g double cream

Celeriac mousse:

• 300g diced celeriac

• 80g egg whites*

• 10g nutmeg

• Salt and pepper


Courgette mousse:

• 300g green

courgettes

• 80g egg whites*

• 15 spinach leaves

• Salt and pepper


* Approximately 3 egg whites

equals 80g.

All of the Recommended Daily Intake of vitamin A

(cream, carrots and spinach).



Steam the carrots and the celeriac separately in the baskets for 30 min.

Steam the sliced courgettes for 20 min.one

two

three

• Serves - 4


• Cooking - 70min


23

Steamed rice



H o w t o . . .

N u t r i t i o n

Add some grated Gruyere or Parmesan cheese to the rice. Serve.

Put the rice bowl in a basket. Steam for 60 min. Separate the

grains of rice with a fork, add a knob of butter.

• 270g of Basmati rice

• 400 ml water

• Salt

• Gruyere or Parmesan cheese

High quantity of carbohydrate (rice), calcium and proteins (cheese).


• Proteins: 30g • Fat: 0,25g • Carbohydrate: 57g

Rinse the rice. Place the rice, water and salt in the rice bowl. one

two

three

• Serves - 4


• Cooking - 60min

Steamed chinesevegetables



H o w t o . . .

N u t r i t i o n

Put all the vegetables in the large capacity bowl and steam for 20 min.

Before serving, pour over with the soya sauce and sprinkle with the chopped

coriander and the white pepper.

Drain the palm heats. Rinse the soya beans and drain them. Peel the carrots

and cut them into rectangular sticks. Wash the cabbage leaves and slice

them. Remove the seeds of the sweet pepper and dice it.

• 150g fresh soya beans

• 100g Chinese dried black mushrooms

• 150g carrots

• 1/2 Chinese cabbage or Chinese leaf

• 100g canned palm hearts (optional)

• 8 canned or bottled small whole baby sweetcorn

• 1 small red sweet pepper

• 2 tbsp soya sauce

• 2 tbsp chopped fresh coriander

• White pepper

Fibres, vitamin A and B9, and near the half of the Recommended

Daily Intake in vitamin C (sweet pepper).


• Proteins: 6g • Fat: 0.75g • Carbohydrate: 19g

Put the black mushrooms in tepid water for 30 min.one

two

three

• Serves - 4


• Cooking - 30min


25

Asparagus tipsand eggs



H o w t o . . .

N u t r i t i o n

Make a French dressing with olive oil and balsamic vinegar, and incorporate

the chopped eggs. Divide the asparagus tips on 4 plates, pour the French

dressing over them and sprinkle with chopped chervil. Serve.

Put the asparagus tips in the other steam basket and steam for 15 min.

After the cooking, cool the eggs in cold water and peel them.

• 600g green asparagus tips

• 3 eggs

• 3 tblsp of olive oil

• 1 tsp of balsamic vinegar

• Chopped chervil

• Salt and pepper

All of the Recommended Daily Intake in vitamin A and B9

(asparagus). High quality of proteins (eggs).



Place the eggs in a steam basket.one

two

three

• Serves - 4


• Cooking - 15min

Vegetablemedley



H o w t o . . .

N u t r i t i o n

Remove the vegetables and season. Sprinkle with the chopped chervil. Serve.

Steam the prepared vegetables together with the peas for 40 to 50 min.

• 200g carrots

• 200g turnips

• 200g fresh fine green beans or

frozen whole green beans

• 200g frozen peas

• Chopped chervil

• Salt and pepper

All of the Recommended Daily Intake in vitamin C, B9 and A.


• Proteins: 5g • Fat: 0,5g • Carbohydrate: 11g

Peel and wash all the vegetables. Cut the carrots and the turnips into

strips 4 cm long by 1 cm wide.one

two

three

• Serves - 4




27

Cauliflower with chive cream



H o w t o . . .

N u t r i t i o n

Arrange the cauliflower on a plate and top with the chive cream. Serve.

Put the cream, salt and pepper in the cooking tray. Add the chives.

Steam for 30 min.

• 1 medium size cauliflower

• 200 ml double cream

• 3 tblsp chopped fresh chives

• Salt and pepper

Half of the Recommended Daily Intake of vitamin B9. Fibres

(cauliflower), vitamin A (cream)



Trim the cauliflower, cut into florets and wash it. Place the cauliflower in

the large capacity bowl.one

two

three

• Serves - 4


• Cooking - 30min

Leeks with orangemayonnaise



H o w t o . . .

N u t r i t i o n

Serve the leeks with the mayonnaise.

Prepare a mayonnaise with the egg yolks and mustard. Beat in the oil drop

by drop. Just before serving, beat the egg white until stiff and fold into the

mayonnaise. Then add the grated zest. Season.

• 800g leeks

• 2 egg yolks

• 1 tblsp mild mustard

• 1 egg white

• 150 ml sunflower or olive oil

• Zest of 1/4 of an orange

• Salt

• White pepper

Half of the Recommended Daily Intake of vitamin A. Vitamin A

(leeks), calcium (milk).



Wash and trim the leeks. Use only the white part and steam for 35 min in

the large capacity bowl. one

two

three

• Serves - 4


• Cooking - 35min


29

Tomatoesstuffed withspinach



H o w t o . . .

N u t r i t i o n

Beat the egg with the fromage frais. Add the spinach and season with salt,

pepper and nutmeg. Stuff the tomatoes. Replace the slice on the top of the

tomatoes and put the stuffed tomatoes in the large capacity bowl. Steam

for 20 min. Serve hot.

Cut a slice from the top of each tomato, remove the seeds and pulp.

Salt the inside.

• 4 large firm beef steak tomatoes

• 400g fresh spinach

• 150g fromage frais

• 2 eggs

• Salt and pepper

• A pinch of ground nutmeg

Calcium (white cheese, spinach), all of the Recommended Daily

Intake in Vitamin A and B9 (spinach).



Wash the spinach and steam for 10 min. Press through a sieve to

squeeze out the excess water and then chop.one

two

three

• Serves - 4


• Cooking - 10+20min

Courgettessprinkled withparsley



H o w t o . . .

N u t r i t i o n

Place them on a plate, season and pour over melted butter.

Sprinkle with basil and the chopped cloves of garlic. Serve.

Steam for 20 min in the large capacity bowl.

• 800g courgettes

• 30g butter

• 3 cloves of garlic

• Parsley

• Salt and pepper

More than the half of the Recommended Daily Intake of vitamin A

(courgettes and butter). Vitamin C (parsley).



Wash and cut the courgettes into 5 mm thick slices.one

two

three

• Serves - 4


• Cooking - 20min


31

Italian veal

M e a t D i s h e s


H o w t o . . .

N u t r i t i o n

Roll up the escalopes. Place them in the cooking tray, secure them with a

wooden cocktail stick and steam for 23 min. Arrange the veal on a warmed

plate and pour over the sauce.

Place in the cooking tray together with cubes of butter, chopped shallots,

diced tomatoes, thyme and white wine.

• 4 veal escalope

• 100 ml white wine

• 1 small aubergine

• 8 sage leaves

• 100g mozzarella cheese

• 1 sprig of thyme

• 2 tomatoes (skins removed)

• 30g butter

• 2 shallots

• Salt and pepper

Excellent proteins, calcium (cheese).



Cut the aubergine in thin slices. On each escalope place one slice of

aubergine, one slice of mozzarella and one sage leaf. Season.one

two

three

• Serves - 4


• Cooking - 23min


33

Turkey withmustard sauce

M e a t D i s h e s


H o w t o . . .

N u t r i t i o n

Serve on warmed plates, remove the cocktail stick and pour over the

mustard sauce.

Mix the two mustards with the crème fraiche. Pour over the rolled turkey.

Steam for 25 - 30 min, the cooking time depends on the thickness and size

of the rolled turkey.

• 4 x 150g boneless turkey breast steaks

(or turkey breast cut into 1.5cm thick slices)

• 1 tblsp wholegrain mustard

• Salt and pepper

For the sauce:

• 1 tblsp wholegrain mustard

• 1 tsp Dijon mustard

• 4 tsp half fat crème fraiche

Excellent proteins, vitamin of B group. All of the Recommended

Daily Intake of vitamin B12.



Spread the mustard on one side of the turkey. Roll up each turkey breast

and secure it with a wooden cocktail stick. Put them in the cooking tray.one

two

three

• Serves - 4



Duck withpeaches

M e a t D i s h e s


H o w t o . . .

N u t r i t i o n

Steam for 12-15 min. Serve the duck with the peaches and a little

of the sauce.

Place the shallot, duck, peach slices and cloves in the cooking plate.

Pour over the Port and the orange juice. Add salt and pepper.

• 2 duck breasts or 2 duck breast fillets

• 4 fresh peaches

(or canned sliced peaches in natural juice)

• 1 shallot

• Juice of 1/2 orange or 3 tblsp fresh

orange juice

• 40 ml Port

• 4 cloves

• Salt and pepper

Excellent proteins, vitamins of B group and few calories.



Chop the shallot. Peel the peaches and slice them. Squeeze the orange

juice. Remove any skin and fat from the duck. Cut the duck breast in half

(serve 1/2 per person).

one

two

three

• Serves - 4




35

Lamb with mintbutter

M e a t D i s h e s


H o w t o . . .

N u t r i t i o n

Serve the lamb with the mint butter.

Mix the softened butter with some chopped mint.

• 8 small pieces of lamb steak

(about 50g each)

• Mint leaves

• 50g butter

• Salt and pepper

Excellent proteins, all of the Recommended Daily Intake of Vitamin B12.



Season the lamb. Place them in the cooking tray position without

any sauce. Steam them for 6 min. with 4 mint leaves.one

two

three

• Serves - 4


• Cooking - 6min

Pork fillet withcrushedpeppercornsauce

M e a t D i s h e s


H o w t o . . .

N u t r i t i o n

Arrange the pork on a warmed plate and top with the sauce.

5 min. before the end of cooking, add the cream, Madeira, tomato

purée, salt and pepper. Mix well.

• 400g pork fillet or tenderloin

• 5 whole peppercorns

For the sauce:


• 50 ml Madeira

• 1 tblsp tomato purée

• Salt and pepper

Excellent proteins, iron, vitamins of the B group.



Cut the pork into 1 cm thick slices, salt, and sprinkle with crushed

peppercorns. Steam for 17 min in the cooking tray.one

two

three

• Serves - 4


• Cooking - 17min


37

Chicken supreme withtarragon

M e a t D i s h e s


H o w t o . . .

N u t r i t i o n

Arrange the chicken breasts on a warmed serving plate and pour over

the sauce.

Pour over the cream and add the rest of the tarragon, salt, pepper and

steam for 20-25 min.

• 4 boneless chicken breasts

• 2 tblsp chopped fresh tarragon


• Salt and pepper

Few calories, excellent proteins and vitamins of the B group.



Skin and season the chicken breasts, sprinkle with the chopped tarragon

and put them in the cooking tray.one

two

three

• Serves - 4



Chicken withcoconut milk

M e a t D i s h e s


H o w t o . . .

N u t r i t i o n

Serve on warmed plates.

Slice the chicken into 4 cm strips. Add the chicken strips in the cooking

tray 15 min before the end of cooking.

• 4 boneless chicken breasts

• 1 chopped onion

• 1 chopped red or green pepper

• 200 ml coconut milk

• 1 tblsp curry powder

• 2 tblsp double cream

• Salt and pepper

Excellent proteins, iron, vitamins of the B group (chicken) and vitamin

C (sweet pepper).



Put the oil, the onion, and pepper in the cooking tray. Pour in the

coconut milk and sprinkle with curry powder. Steam for 20 min.one

two

three

• Serves - 4


• Cooking - 20min


39

Chicken withcourgettes

M e a t D i s h e s


H o w t o . . .

N u t r i t i o n

Place the chicken, sweet peppers and tomato in the cooking tray. Season

and steam for 20-25 min. Before serving, sprinkle with the ginger and

decorate with the olives.

Put each seasoned chicken fillet between 2 strips of courgette, roll them

and secure them with a wooden cocktail stick or kitchen string. Dice the

sweet peppers and the tomato.

• 4 chicken breast fillets (about 150g each)

• 2 small courgettes

• 1/2 sweet green pepper

• 1/2 sweet yellow pepper

• 1 large tomato

• 1 tsp ground ginger

• Salt and pepper

• 20g green or black olives

Excellent proteins, iron, vitamins of the B group.



Cut the courgettes lengthwise into 8 strips.one

two

three

• Serves - 4



Veal with tuna

M e a t D i s h e s


H o w t o . . .

N u t r i t i o n

Season and steam for 15 min. Serve on a bed of salad drizzled with

the cooking juice.

Place layers of the ingredients one on top of another in 4 piles.

Start with one slice of veal, followed by one slice of tuna and slices of

mushroom. Then sprinkle with the grated Parmesan cheese and start

again with a slice of veal…etc.

• 400g veal escalopes

• 200g fresh tuna (cut in slices)

• 200g fresh mushrooms

• 150g Parmesan cheese

• Salad

• Salt

Calcium (parmesan), essential fats, all of the Recommended Daily

Intake of vitamin B12 (tuna)



Cut the veal in thin slices. Do the same with the tuna but in smaller

slices. Wash the mushrooms and cut them in slices too.one

two

three

• Serves - 4


• Cooking - 15min


41

Steamed fishfillets withfennel

F i s h D i s h e s


H o w t o . . .

N u t r i t i o n

On a warmed plate, place the fennel and arrange the fish fillets on top.

Drizzle over the olive oil.

Add the fish fillets and steam for 15 min. more.

• 4 fillets of John Dory or Sea bream

• 2 fennel bulbs

• 10g fennel grains


• 1 lemon

• Salt and pepper

Excellent proteins, essential fats, vitamin C and B9.



Shred the fennel bulbs. Add salt, pepper and pieces of lemon. Sprinkle

with the fennel grains. Place in the cooking tray and steam for 15 min.one

two

three

• Serves - 4




43

Mussels withcream sauce

F i s h D i s h e s


H o w t o . . .

N u t r i t i o n

Put the mussels in a dish and pour over the sauce. Serve as soon as possible.

Discard any unopened mussels.

Add the chopped shallots, wine, parsley and lemon juice in the cooking tray.

Mix in the cream and season. Steam for 30 min.

• 2 kg brushed and washed mussels

• 2 chopped shallots

• 200 ml dry white wine

• 2 tblsp fresh chopped parsley

• 2 tblsp lemon juice


• Salt and pepper

Excellent proteins, all of the Recommended Daily Intake of vitamin B12.



Wash the mussels. Put the mussels in the large capacity bowl by removing

the two steamer baskets.one

two

three

• Serves - 4


• Cooking - 30min

Scampi withbasil butter

F i s h D i s h e s


H o w t o . . .

N u t r i t i o n

Add the butter and the chopped basil. Steam for 7-9 min. Arrange on a

plate and pour over the sauce.

Strain the scampi and roll each scampi in a spinach leaf. Put them in the

cooking tray.

• 12 raw scampi

• 12 spinach leaves

For the marinade:


• 1 tblsp of lemon juice

• 1 chopped shallot

• 6 chopped fresh basil leaves

• Pepper

• Salt

Sauce:

• 8 basil leaves

• 30g butter

Excellent proteins, vitamin A (butter). Few calories.



Shell the scampi and marinate them for 30 min. with the oil, lemon juice,

chopped shallot, basil, salt and pepper.one

two

three

• Serves - 4




45

Seafood skewers

F i s h D i s h e s


H o w t o . . .

N u t r i t i o n

Steam for 12 min in the large capacity bowl.

Mix the marinade ingredients together. Leave the kebabs to marinate in the

refrigerator for 1 to 2 hours.

• 400g monkfish tail fillet

• 8 large raw tiger prawns

• 8 fresh scallops

• 1 red pepper

• 1 green pepper

• 4 wooden skewers about 20cm long

For the marinade:

• 150 ml oil

• 1 tsp fennel seeds

• 2 tsp fresh chopped thyme

• 2 dried bay leaves

• Juice of 1/2 lemon

Excellent proteins, iron, phosphorous, essential fats, vitamin C

(sweet pepper).



Remove the seeds from both the peppers and cut into 5 cm square pieces.

Using a sharp knife cut the monkfish away from the bone and cut into 5 cm

chunks. Thread the fish, prawns, scallops and vegetables onto 4 wooden

kebab skewers, beginning and ending with a piece of pepper. Do not pack

too tightly otherwise they will not cook evenly.

one

two

three

• Serves - 4


• marinade - 1-2hr

• Cooking - 14min

Sea bass withtomato sauce

F i s h D i s h e s


H o w t o . . .

N u t r i t i o n

Put the sea bass fillets in the cooking tray on the seaweed or sea lettuce,

and season with salt and pepper. Steam for 15 min. Place a bowl in the

centre of a warmed plate. Pour the tomato sauce into the bowl, place the

fillets around it and pour the parsley juice over the fish.

Process the parsley in a blender. If necessary add some water to make

a smooth sauce.

• 4 sea bass fillets (about 130g each)

• 200g ready made fresh tomato sauce

• 2 tblsp olive oil

• Salt

• 15 olives

• Pepper

• 4 basil leaves, chopped

• 20g seaweed or sea lettuce (optional)

• 1 bunch of parsley

A 1/4 of the Recommended Daily Intake in iron and 3/4 phosphorous

and all of the intake of vitamin B12.



Put in the cooking tray the tomato sauce, chopped stoned olives,

chopped basil and the olive oil.one

two

three

• Serves - 4


• Cooking - 15min


47

Cod with yogurt and mint sauce

F i s h D i s h e s


H o w t o . . .

N u t r i t i o n

Remove the skin from the cod and cut into pieces of 2 cm and put them

in a serving bowl. Pour over the yoghurt sauce and add the olive slices.

To decorate, add some washed mint leaves.

When the cod is cooked, let it cool for 10 min. Cut the green olives in slices.

Prepare the sauce by mixing the yogurt, mustard, vinegar, salt and chopped

fresh mint.

• 500g cod fillet

• 150g stoned green olives

• 1 natural yogurt (150g)

• 1 tsp wholegrain mustard

• 2 tsp balsamic vinegar

• Salt

• Grounds black pepper

• Chopped fresh mint + some extra mint leaves

Excellent low fat, all of the Recommended Daily Intake of vitamin B12



Season the cod fillet. Steam for 12 min in the cooking plate.one

two

three

• Serves - 4


• Cooking - 12min

Monkfish with a curry sauce

F i s h D i s h e s


H o w t o . . .

N u t r i t i o n

Peel the mangos and dice them in 1/2 cm pieces. Pour over the lemon juice

and add the salt and the chopped coriander. Serve the pieces of fish with

the cabbage leaves and pour over a little of the cooking liquid. Arrange with

the diced mangos. Sprinkle with the almond.

Sprinkle the pieces of fish with curry powder and pour over 2 tsp of coconut

milk. Steam for 5 min. then wrap up the fish in the cabbage leaves. Steam

again for 20 min.

• 800g monkfish tail

• Large leaves of Chinese leaf or

Chinese cabbage

• Indian curry powder

• 200 ml coconut milk

• 2 green mangoes

• 1 lemon

• Bunch of coriander

• Salt

• Toasted flaked almonds

Excellent proteins, essential fats (omega 3 and 6), fibres.



Cut the monkfish tail in 2-3 cm pieces. Place the cabbage leaves in the

cooking tray. Put the pieces of fish on top of the cabbage leaves.one

two

three

• Serves - 4




49

Turbot withvanilla

F i s h D i s h e s


H o w t o . . .

N u t r i t i o n

Split the vanilla pod in half lengthwise and scrape out the seeds with a knife

and mix with the cream and a little of the pineapple juice. Beat until a

creamy sauce. On each plate place the fish fillets on a bed of mushrooms

and pour over some of the sauce. Garnish with some diced pineapple. Serve

with the remaining warm vanilla sauce and the rest of the diced pineapple.

Put the fish in the cooking tray. Salt. Cut the vanilla pods in half and place

them on the cut side of the fish. Drain the pineapple, retaining the juice

and dice. Steam for 20-25 min.

• 600g trimmed turbot or halibut

• 30g cornflour

• 2 whole vanilla pods

• Coarse salt and fine salt

• 200g dried black mushrooms

• 1 egg yolk

• 1 tin of pineapple in fruit juice (335g)

• 4 tbsp double cream

Excellent proteins, essential fats (omega 3 and 6), fibres.



Put the dried mushrooms on a plate, cover with warm water and soak for 30

min. When they are soft, put them in a steam basket. Mix the cream, egg

yolk and cornflour in the rice bowl and put it in the other steam basket.

Steam for 20 min together with the fish.

one

two

three

• Serves - 4



Scallops withwhite wine

F i s h D i s h e s


H o w t o . . .

N u t r i t i o n

Place the scallops on a warmed plate and pour over the sauce

5 min. before the end of cooking, wash the scallops and dry them. Place the

scallops in the cooking tray. Steam for 5 min. Don’t steam the scallops too

much.

• 12 scallops

Sauce:

• 2 finely chopped shallots

• 100 ml white wine


• 100g butter

• Salt and pepper

Excellent proteins, iron.



Put the shallots, wine, cream, butter, salt and pepper in the cooking tray.

Steam for 5 min.one

two

three

• Serves - 4




51

Pekinese salmon

F i s h D i s h e s


H o w t o . . .

N u t r i t i o n

Arrange the salmon fillets and bean sprouts on a warmed plate, sprinkle

with sesame seeds and pour over the sauce.

Add the salmon, lime juice, oil and the soya sauce. Steam for 15 min. Season.

• 4 salmon fillets

• 400g fresh soya bean sprouts

• 2 tblsp sesame seeds

• Juice of 1 lime

• 1 tblsp soya sauce

• Salt and pepper

Essential fats, vitamin D and all of the Recommended Daily Intake

of vitamin B12



Pick over the soya bean sprouts. Wash them carefully so that the seeds

don’t fall out..one

two

three

• Serves - 4


• Cooking - 15min

Fish with saffron cream sauce

F i s h D i s h e s


H o w t o . . .

N u t r i t i o n

Serve the fish and pour over the sauce. Sprinkle with the chopped chervil.

Add the cream, a few strands of saffron and cubes of butter. Steam for

12-15 min. 10 min before the end of the cooking time, add the scallops

in the cooking tray.

• 2 sea bream fillets

• 50g butter

• 4 red mullet fillets

• Saffron

• 200g salmon fillets

• Chopped chervil

• 4 scallops

• Salt and pepper


Excellent proteins, phosphorous, essential fats, vitamin A (butter,

cream), vitamin D (salmon).



Put the fish, without the scallops, in the cooking tray.one

two

three

• Serves - 4


• Cooking - 15min


53

Moist chocolatepuddings

D e s s e r t D i s h e s


H o w t o . . .

N u t r i t i o n

Steam for about 30-35 min. the pudding is cooked when a skewer inserted

in the centre comes out with no uncooked mixture attached. Loosen the

edges and turn out.

Whisk the egg whites until stiff. In a separate bowl beat the egg yolks

and sugar with a whisk until thick and pale in colour. Gently fold in the

whipped egg whites, then the melted chocolate mixture and finally the

flour. Pour the mixture into 4 buttered individual 150ml (1/4pint) pudding

basins or buttered ramekin dishes. Place a circle of buttered greaseproof

paper on top of each pudding. Cover each with cling film and put in the

large capacity bowl.

• 100g good quality plain chocolate

(64% cocoa solids)

• 50g softened butter

• 3 eggs

• 85g caster sugar

• 35g plain flour

Magnesium (chocolate), vitamin A (butter), proteins (eggs)



Break the chocolate into small pieces and melt in the cooking plate for

10 min. Once the chocolate has melted add the softened butter. Stir until

melted. Separate the eggs.

one

two

three

• Serves - 4




55

Steamed sponge pudding



H o w t o . . .

N u t r i t i o n

Place the rice bowl in the steaming basket or basin in the large capacity

bowl. Steam for 45 min, then refill with water. Reset the timer, press the

VITAMIN + touchpad and steam for a further 30 to 45 min. Also the

pudding is cooked when a skewer inserted in the centre comes out with

no uncooked mixture attached. Turn out and serve.

Well grease the rice bowl or a 1 litre heatproof pudding basin. Pour in the

prepared mixture. Butter a piece of greaseproof paper and place on top of

the pudding. Cover with cling film.

• 125g margarine


• 2 medium size eggs

• 175g self raising flour

• 1/2 tsp vanilla essence

• 2 tblsp milk

• 75g sultanas or currants (optional)

High quantity of proteins (eggs), vitamin E (margarine).



Sieve the flour and baking powder together. Beat the margarine and

the sugar until light and fluffy. Beat the eggs one at a time. Mix in the

flour, vanilla essence and milk to make a soft dropping consistency.

Mix in the fruit.

one

two

three

• Serves - 4

• Preparation - 6-8min


Diplomatpudding



H o w t o . . .

N u t r i t i o n

Allow to cool completely and then unmould. Serve with a fruit sauce.

Beat the eggs with the sugar, add any left over rum and stir in the warm

milk. Pour a little of egg mixture in the base of the rice bowl and wait for

few minutes. Then put alternate layers of fruit and sponge fingers, slowly

pouring over the egg mixture and finishing with a layer of sponge. Leave to

stand for 30 min. Cover with cling film. Steam for 60 min or until set.

• 400 ml warm milk


• 4 eggs

• 100g glacé cherries or other candied fruit

• 150g sponge fingers

• 50 ml rum

Calcium (milk), high quality proteins (milk, eggs), energy

(sugar, candied fruits).


• Protein: 7g • Fat: 22g • Carbohydrate: 42g

Cut the cherries into quarters and soak the fruit in the rum. Line the bottom

of the buttered rice bowl with some of the sponge fingers.one

two

three

• Serves - 4


• Cooking - 60min


57

Pears with warm chocolate sauce



H o w t o . . .

N u t r i t i o n

Arrange the pears on 4 plates. Briskly beat the chocolate and cream

together with a small whisk until smooth. Pour over the chocolate sauce.

Serve as soon as possible.

10 min. before the end of the cooking time, break the chocolate into small

pieces and place in the rice bowl with the cream. Cover the bowl with cling

film and put in the other steam basket.

• 4 large firm pears


• 125g good quality plain chocolate


Magnesium (chocolate), fibre (pears), vitamin A.



Peel the pears, keeping them whole, rub them with the lemon and put them

in a steam basket. Steam for about 20 min, depending on the ripeness of

the pears.

one

two

three

• Serves - 4


• Cooking - 20min

Exotic fruitkebab



H o w t o . . .

N u t r i t i o n

To make the sauce, use a blender and add any left over pieces of mango,

the passion fruit and orange juice. Process until smooth. Arrange the kebabs

on a plate with the sauce surrounding them.

Secure the fruits alternately on a kebab stick, beginning and

ending with a piece of pineapple and steam for 9 min.

• 1 banana

• 1 passion fruit

• 1 mango

• 1 pineapple

• 4 kebab sticks

• 1 glass of orange juice


Fibres and vitamins A, C and B9. Few calories.


• Proteins: 1g • Fat: 0.5g • Carbohydrate: 24g

Peel the fruits. Cut the bananas in 2 cm slices and pour over the lemon

juice. Dice the mango in 2cm cubes. Remove the core from the pineapple

and cut into pieces..

one

two

three

• Serves - 4


• Cooking - 9min


59

Crème caramel



H o w t o . . .

N u t r i t i o n

Chill well, preferably until the next day, before turning out. To serve, loosen

the top and sides then turn out onto a plate.

Beat the eggs, caster sugar and vanilla essence together. Gradually pour in

the warm milk, stirring continuously. Strain the custard into 4 ramekin

dishes and cover each with cling film. Place the ramekins in the maxi

capacity bowl. Steam for 15 min. or until set. Leave to cool completely.

For the caramel

• 100g granulated sugar

• 4 tbsp. cold water

For the custard

• 3 medium size eggs


• 1/2 tsp. vanilla essence

• 450 ml warm semi skimmed milk

Calcium (milk), high quality proteins (milk, eggs), energy (sugar).



Well grease the ramekin dishes. Place the granulated sugar and water in a

small saucepan. Dissolve the sugar over a low heat. Bring to the boil and

boil gently until the sauce turns a golden brown colour. Evenly coat the

base and sides of the dishes, quickly tilting the dish before the caramel sets.

one

two

three

• Serves - 4


• Cooking - 15min

Cinnamon apples



H o w t o . . .

N u t r i t i o n

Steam for 15 - 20 min. Serve tepid or cold.

Fill the inside of the apples with this mixing and pack them individually

with cling film.

• 4 apples

• 150g butter

• 50g sugar

• 1 tblsp of cinnamon

High quantity of fibres and vitamins of group B.



Wash the apples and remove their centre with an apple-corer. Mix the

butter, the sugar and the cinnamon.one

two

three

• Serves - 4




61

YOGHURT SAUCE Ingredients for 4 pers: • 3 pots (150g size) plain yoghurts • 4 tspdouble cream; • 3 cloves of garlic; • 2 tblsp chopped fresh parsley • 2 finely chopped shallots; 4 chopped basil leaves; 1 tblsp lemon• Mix all the ingredients and serve immediately. Serve with all types

of salads. Very good as an appetiser with fresh vegetables cut insmall sticks.

SWEET PEPPER SAUCEIngredients for 4 pers: • 3 red sweet peppers • 1 green sweet pepper • 500ml double cream • 2 tblsp chopped parsley • salt, pepper• Remove the middle and seeds of the peppers and steam them for

5 min. Peel the sweet peppers. Chop them and mix with the parsley,pepper, salt and then the cream. Serve the sauce hot with meats(pork, beef).

PIQUANT SAUCE "SATINI" Ingredients for 4 pers: • 2 large tomatoes • 2 shallots • 10 smallpeppers • 2 cloves of garlic • 2 tblsp olive oil • salt • Cut the peppers into very small pieces. Remove the seeds of the

tomatoes and dice them. Peel and dice the shallots. Mix all theingredients with oil and leave to marinate for at least a half day.Serve with pasta, rice, avocado, grilled meal…

PESTO SAUCEIngredients for 4 pers:• 60g basil • 30g pine nuts • 1 clove of garlic • 125ml olive oil • 50g grated Parmesan • salt, pepper • Cut the clove of garlic in small pieces and place in a blender.

Add the pine nuts, garlic, oil and grated Parmesan. Process untilsmooth. At the end, add the chopped basil and mix again to obtainquite smooth mixture. Add salt and pepper according to your taste.Serve with pasta, poultry, steamed fish or with bread for the aperitif.

GINGER SAUCE Ingredients for 4 pers: • 2 tblsp ready made mayonnaise • 2 tblspPhiladelphia style cream cheese • 1 tsp lemon juice • 1 tsp groundginger• Mix all the ingredients. Put in the refrigerator one hour before serving.

TROPICAL SAUCE Ingredients for 4 pers: • 200 ml coconut milk • 20 ml sweetenedcondensed milk • 50g pineapple • 50g mango • 50g litchi • juice of a lime • 1 tblsp grenadine (optional)• Steam the fruits for 5 min then mix them with the coconut milk, and

condensed milk. Add the lime juice and the grenadine. Mix well andserve immediately decorated with a mint leaf. Serve with cake or asteamed banana.

CHOCOLATE SAUCEIngredients for 4 pers: • 400g plain chocolate • 25g butter • 50gcaster sugar • 80g double cream • In the rice bowl put the plain chocolate with the butter, sugar

and cream. Cover with cling film and steam for 3 min and mix welltogether. Serve immediately with cake, fruit or brioche. Alternatively,serve some chocolate sauce with goats cheese.

RED FRUIT PURÉEIngredients for 4 pers: • 500g red fruits • 50g icing sugar • juice of a lemon • Put all the ingredients in the rice bowl and steam for 3 to 4 min

according to the size of the fruits. Process in a blender or notaccording to use. Serve with ice cream, cake, pancakes…

MASCARPONE CREAM WITH COFFEE Ingredients for 4 pers: • 2 egg yolks • 100g caster sugar • 100gmascarpone • 25ml very strong coffee • In the rice bowl steam the sugar with 2 tblsp water for 4 min. Beat

the yolks and mix with the hot melted sugar to obtain a creamyconsistency. Steam for 1 min in the rice bowl then incorporate themascarpone and the coffee while whipping vigorously. Serve withcake at the tea time or on crêpes and waffles.

CREAM CHEESE SAUCEIngredients for 4 pers: • 200g Philadelphia style cream cheese • 50ml double cream • 3 tblsp violet syrup (optional) • 2 tsp orangeflower water • Mix all the ingredients. Put in the refrigerator for one hour before

to serving on a fruit salad or cake.

Savoury sauces Sweetened sauces


63

Cooking times

Chicken breast (boneless) Strips 500g 15

Chicken breast (boneless) Whole 450g 17

Chicken drumsticks Fresh 4 36

Turkey escalope Fresh 600g 24

Pork fillet Fresh 700g 38 1cm thick

Lamb steak Fresh 500g 14

Frankfurters Fresh 10 6-8

Cooking Meat - Poultry Type Amount times (mins) Recommendations

Artichoke Fresh 3 43

Asparagus Fresh 600g 17

Broccoli Fresh 400g 18 Cut in florets

Broccoli Frozen 400g 22

Celeriac Fresh 350g 22 In cubes or slices

Mushrooms Fresh 500g 12 Small whole or cut in quarters

Cauliflower Fresh 1 average 19 Cut in florets

Cabbage (Red/Green) Fresh 800g 22 Sliced

Courgette Fresh 600g 12

Spinach Fresh 300g 13 Toss halfway through cooking

Spinach Frozen 300g 15 Toss halfway through cooking

Fine green beans Fresh 500g 30

Fine green beans Frozen 500g 25

Carrots Fresh 500g 15 Thinly sliced

Corn on the cob Fresh 500g 40

Mange tout Fresh 500g 15

Leeks Fresh 500g 30 Thinly sliced

Sweet peppers Fresh 300g 15

Peas Fresh 400g 20

Peas Frozen 400g 20

New potatoes (whole) Fresh 600g 40-45

Potatoes Fresh 600g 20 Sliced or cubed

Cooking Vegetables Type Amount times (mins) Recommendations

Cooking Fish - Shellfish Type Amount times (mins) Recommendations

Thin fillet of fish Fresh 450g 10

Thin fillet of fish Frozen 450g 18

Thick fillets or steaks Fresh 400g 15

Whole fish Fresh 600g 25

Mussels Fresh 1kg 15-20

Prawns Fresh 200g 5

Scallops Fresh 100g 5

Cooking Rice-Pasta-Grains Type Amount times (mins) Recommendations

White Rice American 150g 300ml 30-35

White Basmati Rice 150g 300ml 30-35

Easy cook white rice 150g 300ml 28-30

Brown Wholemeal rice 150g 300ml 33-38

Pasta (spaghetti) 200g 400ml 20-25 Use boiling water & stir halfway through cooking

Couscous 200g 350ml 23 Soak for 5 min in boiling water before cooking

Cooking Fruits Type Amount times (mins) Recommendations

Bananas Fresh 3 12 Whole

Apples Fresh 4 20 Quartered

Pears Fresh 5 20 Whole or halved

Eggs Hard 6 12boiled

Eggs Soft 8 12boiled

Cooking Other foods Type Amount times (mins) Recommendations


3 vegetables terrine ..............................p 21

Asparagus tips and eggs ....................p 24

Aubergine caviar ....................................p 16

Cauliflower with chive cream............p 26

Chicken supreme with tarragon ......p 36

Chicken with coconut milk ................p 37

Chicken with courgettes......................p 38

Cinnamon apples ..................................p 59

Cod with yogurt and mint sauce ....p 46

Courgettes sprinkle with parsley......p 29

Cream of pumpkin ................................p 18

Crème caramel........................................p 58

Diplomat pudding ................................p 55

Duck with peaches ................................p 33

Exotic fruit kebab ..................................p 57

Fish with saffron cream sauce ........p 51

Italian veal................................................p 31

Lamb with mint butter ........................p 34

Leeks with orange mayonnaise ......p 27

Moist chocolate puddings..................p 53

Monkfish with curry sauce ................p 47

Mussels with cream sauce..................p 42

Pears with warm chocolate sauce ..p 56

Pekinese salmon ....................................p 50

Pork fillet with crushed

peppercorn sauce ..................................p 35

Sauces ........................................................p 60

Scallops with white wine ....................p 49

Scampi with basil butter ....................p 43

Sea bass with tomato sauce ............p 45

Seafood skewers ....................................p 44

Steamed Chinese vegetables............p 22

Steamed fish fillets with fennel ......p 41

Steamed rice............................................p 23

Steamed sponge pudding..................p 54

Thick courgette soup with

goats cheese............................................p 15

Tomatoes stuffed with spinach........p 28

Tomatoes with tuna..............................p 17

Turbot with vanilla ................................p 48

Turkey with mustard sauce ................p 32

Veal with tuna ........................................p 39

Vegetable medley..................................p 25

Warm tuna and bean salad ..............p19

This is the summary.

The index below lists the recipes in alphabetical order.

Index


vita cuisine recipe book

Documents

recommended

large capacity

wooden cocktail

uncooked mixture

nutrition

thick courgette

nutrition

good balanced