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Cooking with steam.
Recipes for your Bosch Steam Convection Oven.
Table of Contents
Introduction .............................................................................
1
Starters, Soups, Salads ............................................................
7
Side Dishes, Vegetarian Dishes, Casseroles ............................
19
Seafood Dishes .......................................................................
45
Meat Dishes..............................................................................
55
Poultry Dishes ..........................................................................
64
Pastries and Desserts...............................................................
73
Breads......................................................................................
86
Metric Information ...................................................................
96
Index of Recipes........................................................................
97
Bosch Home Appliances
1901 Main Street, Suite 600
Irvine, CA 92614
1.800.944.2904
www.bosch-home.com/us (U.S.) www.bosch-home.ca (Canada)
Steaming and baking – all in one appliance
This cookbook offers you a variety of tasty recipes which you can make in your new steam convection oven.
Sophisticated starters, tasty soups and salads, simple side dishes, delicious fish and meat dishes, delectable desserts, and breads and pastries – all this is quick and easy to prepare with your combination steam convection oven.
All recipes serve 4, unless otherwise indicated. If you wish to cook for a larger or smaller number of people, you can easily adjust the quantities accordingly.
The steam cooking time given in the recipe will not be affected. With all other types of heating, the cooking time will increase or decrease according to the quantity.
Please also read the Use and Care Guide supplied with your appliance carefully so you can get the best use from your combination steam oven.
The settings for each recipe are presented making it easy to use your new combination steam oven.
Mode, Temperature
Cooking Time
SETTINGS
STEAM, 210° – 212ºF
20 minutes
Baking Pan
Accessories / Ovenware
Rack Position
Each recipe in this cookbook includes the nutrition facts of a single serving, which is calculated by our team of cooking professionals. When ingredient choices are given (such as butter or margarine), the first one listed is used for the analysis. The nutrition facts do not include optional ingredients. If the amount of food consumed is different from the stated serving size or if the ingredients are modified, the nutritional values will no longer be accurate.
1
Why cook with steam?
Cooking with steam is one of the healthiest cooking methods. The steam envelops the food and exerts no pressure on it, so the vitamins and minerals are largely preserved.
Delicate fish, moist and tender meat and delicious vegetables can only be achieved with steam.
Custard, terrines and dumplings are also wonderfully simple to make using the steam oven.
The Advantage:
• Almost no loss of nutrients
When steamed, food is not immersed in water, so the vitamins and
minerals do not leach out. Studies have shown that steamed broccoli,
for example, contains 50% more vitamin C than boiled broccoli.
• Low-fat cooking
Food can be cooked with low amounts of fat or, depending on taste, with
no fat at all. When meat is steamed, the fat separates itself from the meat
and drips into the baking pan.
• Reheating
Steam lets you reheat food without losing the original dish’s moisture,
textures and flavors.
• Meat cooking
Cook a poultry, beef or a turkey in just 90 minutes in the oven’s Steam
Convection mode. Golden on the outside; moist on the inside. Dry meat
is a thing of the past.
• Appetizing appearance
When cooked with steam, foods retain their natural color. Cooked
vegetables look like they have been freshly harvested.
You hardly need to stir or turn the food, which means that even delicate
fish dishes retain their shape. Foods do not dry out.
• Flavorful enjoyment
Steaming provides naturally flavorful food that needs hardly any salt.
• Cooking a menu
With steam you can cook several components of a menu at the same
time, without the different flavors mixing.
2
How does the steam work?
1. The water tank is filled with
fresh tap water.
2. When the appliance is switched
on, a valve opens. Water from
the tank is delivered into the
evaporator dish at the bottom
of the cooking compartment.
3. Under the evaporator dish,
there is a heating element
which heats up.
4. The water in the evaporator dish
begins to boil and evaporates.
5. The food is enveloped by the
steam and cooked gently
without pressure.
European Convection
During European Convection mode, a heating element on the back panel of the cooking compartment is heated. The fan then circulates the hot air around the food.
European Convection is most suitable for making sweet and savory pastries, pot roasts and various cakes; this mode is not suitable for braising.
For the slow cooking setting, the
European Convection is specially adjusted so all tender pieces of meat are particularly juicy and cooked to perfection.
European Convection is also used for dish warming and keeping food warm.
This enables you to keep food warm for a short time and to warm porcelain dishes.
3
European Convection and Steam Combined
With the Steam Convection mode,
Steam and European Convection are used together. This combination is particularly suitable for cooking meat and baking bread and rolls.
Thanks to the combination of
European convection and Steam, roasts get crispy on the outside and juicy on the inside. Pastries get a nice, shiny surface and do not dry out.
For the reheating, proofing and defrosting settings, True Convection and
Steam are specially adjusted to the relevant type of heating.
Steam Oven Cooking Functions
Setting
Steam
Steam
Convection
Reheat
Function of Each Setting
Steam oven mode. Steams vegetables, fish and side dishes; extracts juices.
Combines steam and convection oven modes. Meat, soufflés and baked goods.
Defrost
Gently reheats cooked foods in plated dishes and baked dishes.
Defrosts fruits, vegetables, meats and fish for cooking or serving.
Slow Cook
Proof
Slowly roasts meats so they remain very tender.
Proof (raises) yeast dough and sourdough.
European
Convection
Operates as a convection oven, with no steam. Use for moist cakes, sponge cakes and browning meat.
* Refer to the Use and Care Manual supplied with your appliance for additional modes.
4
Information and tips
• Cooking times
Unless indicated otherwise, the cooking times in the recipes are for food inserted
into a cold oven.
• Shelf position
When steaming, you can insert the pans at any shelf position. Note: If you are using
the perforated baking pan, you must always place a baking pan underneath. This
will catch any dripping liquid.
• Ovenware
Always use steam and heat-resistant ovenware. Silicone baking molds are not
suitable for use when combining European convection and Steam.
• Blanching vegetables for freezing
The extremely short steam time for blanching means that maximum color, flavor
and vitamins are preserved.
Wash, clean and chop the vegetables. Place the vegetables in the perforated
baking pan. Insert the baking pan underneath. Steam the vegetables for only
approximately 1 to 2 minutes. Then briefly immerse the vegetables in ice-cold
water so that the cooking process is interrupted.
• Reheating food
During reheat, food is gently reheated - it does not dry out and tastes as though it
were freshly prepared. Place the food in a dish on the wire rack.
• Dough proofing
Yeast or sourdough rise significantly more quickly in the oven than at room
temperature.
• Fresh or frozen vegetables
– The recipes use predominantly fresh vegetables. If you need to cook quickly or
the relevant vegetables are out of season, you can also use frozen vegetables.
– Frozen vegetables have already been blanched before freezing. Therefore,
spinach leaves only need defrosting.
– Vegetables such as broccoli or cauliflower are used in exactly the same way
as fresh vegetables. However, the specified cooking times may have to be changed.
• Fresh herbs
The recipes usually indicate fresh herbs. These contain many vitamins and
minerals. If you have no fresh herbs, use frozen herbs. Dried herbs have a stronger
taste, therefore adjust the seasoning accordingly.
• General setting values
In the Use and Care Manual, you will find appropriate setting values and
information for many different foods.
5
Accessories
Perforated Baking Pan – Full size
Ideal for steaming fish or large quantities of vegetables, for extracting juice from berries and much more.
Note: Always insert the baking pan underneath.
The dripping liquid is then collected here and the oven is kept clean.
Baking Pan – Full Size
Use the baking pan for tray baking and for collecting dripping liquid.
Wire Rack
Place ovenware on the wire rack.
Place your roast on the wire rack with the baking pan underneath and insert both together into one level.
Ideal for casseroles, cake pans or other bakeware. Also ideal for crisping roasts when used in combination with the baking pan.
Perforated Baking Pan – Half size
Ideal for steaming vegetables, extracting juice from berries, defrosting, and smaller quantities of food.
Note: Always insert the baking pan underneath.
Baking Pan – Half Size
Use for smaller quantities, rice and cereals.
6
Starters, Soups and Salads
Coconut and Pumpkin Soup
Starters, Soups and Salads
INGREDIENTS
1 lb. pumpkin or butternut squash
½ bunch cilantro, roughly chopped
1 onion
1 garlic clove
1 piece root ginger, ¾ –1”
1 tbsp. olive oil
1 cup strong vegetable broth
1 – 2 tsp. red curry paste
1 2 ⁄
3
cups coconut milk
Salt
3 – 4 stalks of flat-leaf parsley
SETTINGS
STEAM, 210º – 212ºF
12 – 14 minutes
Baking Pan
Quarter the pumpkin. Use a spoon to remove strings and seeds from the pumpkin’s inner cavity. Cut the pumpkin into strips then roughly dice it with the skin. Wash and dice the cilantro. Place it all in the baking pan and steam as indicated.
Peel and dice the onion and garlic. Peel and grate the ginger. Sweat in olive oil in a pan then add the broth. Add the red curry paste.
Add the pumpkin mixture to the broth and purée finely. Pour in the coconut milk and briefly heat the mixture. Add salt to taste and serve with chopped parsley.
COOK’S TIP:
The smaller the pumpkin, the sweeter it is.
Serves 4
Per serving approx. 133 kcal, 4 g fat, 18 g carbohydrates, 5 g protein
8
Savory Poultry Parcels
INGREDIENTS
4 large or 8 small wonton skins
1 chicken breast fillet
2 tsp. sesame oil
1 – 2 tsp. light soy sauce
Salt
Freshly ground black pepper
1 tsp. finely diced ginger
1 garlic clove
Chili flakes (to taste)
16 spinach leaves, washed
Starters, Soups and Salads
SETTINGS
STEAM, 210º – 212ºF
20 minutes
Perforated & Baking Pan
Soak the wonton skins in between damp tea towels. Halve or quarter wonton skins, depending on size.
Roughly dice the well-chilled chicken breast fillet. Purée to a course texture with 1 tsp. sesame oil, soy sauce, garlic clove, and seasonings.
Place one spinach leaf on the center of each wonton skin. Place one teaspoon of the filling on each spinach leaf and wrap into small parcels. The parcels must be completely sealed so that none of the filling escapes.
Grease the perforated pan with the remaining sesame oil. Place the poultry parcels on the cooking pan with the seam face down and steam as indicated.
Remove the poultry parcels from the pan and arrange on a plate.
COOK’S TIP:
Serve the poultry parcels with chopsticks. Serve with soy sauce dip seasoned with chili sauce and a few drops of lemon juice.
DID YOU KNOW:
Unpeeled ginger in a freezer bag will keep indefinitely in the freezer, and you can grate or slice the ginger while it’s frozen.
Serves 4
Per serving approx. 140 kcal, 2 g fat, 16 g carbohydrates, 13 g protein
9
Ham and Egg Brunch Cups
INGREDIENTS
4 slices deli-style ham
4 eggs
Salt and pepper
Optional
Shredded cheese
Snipped herbs
Starters, Soups and Salads
SETTINGS
STEAM CONV, 350ºF
8 – 10 minutes
4 Ramekins in the Perforated Pan
Spray (4) 6 oz. custard cups or ramekins with non-stick spray. Arrange on perforated pan. Line each cup with piece of ham, pleating to fit. Break an egg into each cup and sprinkle with salt and pepper.
Bake as indicated or until whites are opaque and eggs are done.
Garnish with cheese and herbs if desired.
EGG EQUIVALENTS:
Large Eggs
1 large egg
2 large eggs
3 large eggs
4 large eggs
Other Size Equivalents
1 jumbo, 1 extra large, 1 medium, or 1 small egg
2 jumbo, 2 extra large, 2 medium, or 3 small eggs
2 jumbo, 3 extra large, 3 medium, or 4 small eggs
3 jumbo, 4 extra large, 5 medium, or 5 small eggs
Serves 4
Per serving approx. 183 kcal, 9.5 g fat, 1 g carbohydrates, 10 g protein
10
Thai Lentil Salad
INGREDIENTS
1 red onion, peeled
1 garlic clove, peeled
1 piece root ginger, approx. ¾”, peeled
1 small red chili, seeds removed
1 tbsp. oil
1 tbsp. red curry paste
1 tbsp. fish sauce
1 tsp. vegetable stock granules
1 cup water
½ lb. red lentils, rinsed
10 oz. pineapple
1 yellow pepper
½ bunch chives
5 tbsp. diced tomatoes
Salt
Starters, Soups and Salads
SETTINGS
STEAM, 210° – 212ºF
12 – 14 minutes
Baking Pan
Finely chop onion, garlic, ginger, and red chili.
Pour oil into a pan. Sweat the onion, garlic, ginger and chili, stirring continuously.
Add the curry paste, fish sauce, stock granules and water and bring to a brief boil.
Add the lentils. Pour the mixture with the liquid into the baking pan and steam as indicated.
Meanwhile, peel the pineapple, remove the hard core and cut the pineapple into small pieces. Clean the pepper, remove the seeds and cut into thin strips. Rinse the chives, pat dry and cut into small rings.
Stir together lentils and tomatoes and season with salt. Add the pineapple, pepper and chives and serve.
COOK’S TIP:
Lentils cooked in steam become particularly soft.
Serves 4
Per serving approx. 268 kcal, 5 g fat, 41 g carbohydrates, 14 g protein
11
Asparagus Salad
Starters, Soups and Salads
INGREDIENTS
2 lb. green asparagus
Salt
1 bunch arugula
½ lb. cherry tomatoes
3 tbsp. Parmesan cheese, fresh
Honey Mustard Salad Dressing
1 tsp. honey mustard
2 tbsp. white wine vinegar
3 tbsp. olive oil
1 tbsp. pumpkin seed oil
Salt & black pepper
SETTINGS
STEAM, 210° – 212ºF
7 – 10 minutes
Perforated & Baking Pan
Cut away the bottom third of the green asparagus.
Cut the asparagus diagonally into thirds. Place in the perforated baking pan and cook as indicated until firm to the bite.
To make the salad dressing, stir together the mustard, vinegar and oils and season with salt and pepper.
Wash the arugula and drain well. Halve or quarter the cherry tomatoes, depending on size.
After steaming, place the asparagus in a shallow dish. Add two tablespoons of the asparagus broth to the salad dressing and drizzle the dressing over the asparagus.
Place the arugula and tomatoes on plates. Arrange the asparagus on top and drizzle with the salad dressing. Use a potato peeler to make Parmesan shavings. Scatter them over the salad and serve.
KITCHEN TIP:
Starting at the base of each asparagus spear and working toward the tip, bend the spear several times until you find a place where it breaks easily. Snap off the woody base at that point.
Serves 4
Per serving approx. 293 kcal, 24 g fat, 7 g carbohydrates, 12 g protein
12
Moroccan Salad
INGREDIENTS
1 – 10 oz. box couscous
2 cups chicken broth
1 unpeeled eggplant, cut into ¾” pieces
½ cup olive oil + additional
1 red bell pepper
2 cloves garlic, crushed
Juice of 1 lemon
2 tomatoes, chopped
4 green onions, sliced
1 – 15 oz. can garbanzo beans, drained
½ cup chopped fresh parsley
4 oz. feta cheese, crumbled
Salt and pepper to taste
Red lettuce leaves
Toasted pita wedges
Starters, Soups and Salads
SETTINGS
Couscous
STEAM, 210° – 212ºF
5 minutes
Cooking Pan - Half Size
Eggplant
TRUE CONV, 425°F, Preheat
12 minutes
Perforated + Baking Pan
Combine couscous and broth in solid half-size baking pan. Cook as indicated.
Remove from oven and allow to cool.
Meanwhile, in a plastic bag toss diced eggplant with a little olive oil to coat. Place in perforated full size steam oven pan. Preheat oven to 425ºF. Roast as indicated or until lightly browned.
Meanwhile, blister the skin of the bell pepper by placing atop a gas cooktop burner and turning until evenly blackened and bubbly. Let cool, then remove skin and dice.
Combine the ½ cup olive oil, garlic, lemon juice; mix with cooked, cooled couscous, eggplant and red pepper. Add tomatoes, green onions, drained garbanzos, parsley and feta. Mix gently to distribute the dressing and season to taste with salt and pepper.
Serve on red lettuce leaves, scooping up salad with toasted pita bread wedges.
VARIATION:
For a vegan version substitute vegetable broth and soy-based cheese that has been brined in green olive juice.
Serves 6
Per serving (salad only) approx. 530 kcal, 25 g fat, 62 g carbohydrates, 17 g protein
13
Asian Leafy Vegetables with Cilantro Pesto
INGREDIENTS
8 small bok choy
Starters, Soups and Salads
SETTINGS
STEAM, 210°– 212ºF
5 – 7 minutes, depending on size of bok choy
Perforated & Baking Pan Cilantro Pesto
1
⁄
3
cup cashew kernels
1 bunch cilantro
1
⁄
3
cup + 2 tbsp. olive oil
2 oz. freshly grated
Parmesan
Salt & black pepper
Clean, wash and drain the bok choy. Place in the perforated cooking pan and cook as indicated.
Wash the cilantro, shake dry and pick off the leaves. Toast the cashew kernels in a dry pan, until fragrant. Remove from the pan and leave to cool.
Purée the cashew kernels with cilantro, olive oil and Parmesan. Season with salt and pepper.
Drain the prepared bok choy and arrange on a plate. Drizzle with cilantro pesto and serve immediately.
COOK’S TIP:
Leftover pesto tastes great with shrimp or hot noodles. Place leftover pesto in airtight containers; chill for 2 days or freeze for up to 3 months.
Serves 4
Per serving approx. 381 kcal, 37 g fat, 5 g carbohydrates, 9 g protein
14
Apulian Rice Salad
Starters, Soups and Salads
INGREDIENTS
2 carrots
1 small leek
3 tbsp. water
4 – 5 tbsp. white balsamic vinegar
1 tsp. sugar
1 yellow pepper
4 oz. frozen peas
1 cup parboiled long grain rice
1¼ cup water or stock
Salt
3 tbsp. green and black olives, pitted
1 can tuna in water, drained
1 tbsp. lemon juice
2 – 3 tbsp. olive oil
Parsley leaves
2 tbsp. capers, drained
SETTINGS
STEAM, 210° – 212ºF
Carrots & Leeks
7 minutes
Rice
15 – 20 minutes
Baking Pan
Peel and finely dice the carrots. Clean the leek and cut it into fine slices. Stir together water, vinegar and sugar in the baking pan. Add the carrots and leeks and cook as indicated.
Meanwhile, clean the pepper and cut into thin strips. Place the pre-cooked vegetables into a dish with the vinegar broth. Fold in the strips of pepper and the peas and leave it all to cool.
Place the rice in the baking pan. Add salted water or stock. Steam the rice as indicated until it is cooked and the liquid has evaporated. Leave the rice to rest for five minutes, then fluff with a fork.
Finely chop the olives. Drain and flake the tuna. Drain the vegetables, retaining the vegetable broth. Stir lemon juice and salt into the vegetable broth and beat in the olive oil.
Rinse the parsley and slice thinly. Mix everything together with the capers and lemon juice and leave to infuse for one hour.
COOK’S TIP:
Instead of tuna, you can add chopped egg, small seafood, finely chopped mortadella or salami to the salad.
Serves 4
Per serving approx. 460 kcal, 19 g fat, 54 g carbohydrates, 17 g protein
15
Salad Nicoise
Starters, Soups and Salads
INGREDIENTS
4 new potatoes, cut into chunks
½ lb. fresh green beans
8 – 12 oz. fresh salmon or fresh tuna
2 eggs
1 quart salad greens
2 whole tomatoes, cut into wedges
½ cup black olives
1 tbsp. capers
½ cup vinaigrette
Salt and pepper
SETTINGS
Potatoes & Green Beans
STEAM CONV, 350°F
10 minutes
Fish & Eggs
STEAM CONV, 350°F
10 minutes
Perforated + Baking Pan
Place the potatoes and green beans in the perforated pan and cook as indicated.
Meanwhile place fish on one side of the baking pan; break eggs into small dish and set on other side of pan.
When first 10 minutes have passed, place the fish and eggs on rack position 1. Cook as indicated.
Place salad greens on serving platter. When eggs, fish and vegetables are cooked, allow them to cool slightly, then arrange atop the salad greens. Garnish with tomatoes, black olives and capers. Drizzle salad with vinaigrette, and season with salt and pepper.
Serves 4
Per serving approx. 311 kcal, 16 g fat, 23 g carbohydrates, 19.5 g protein
16
Roasted Potato Salad
Starters, Soups and Salads
INGREDIENTS
2 lbs. small red potatoes, scrubbed and cut into quarters
1 tbsp. grapeseed or vegetable oil
Kosher salt
½ tsp. dried thyme
1 butterhead lettuce torn into small pieces or 1 bag of butterhead lettuce mix
SETTINGS
TRUE CONV, 400°F, Preheat
30 minutes
Baking Pan
Dressing
1 tbsp. olive oil
1 tbsp. mayonnaise
1 tbsp. fresh lemon juice
4 green onions thinly sliced
Preheat the oven.
Toss the potatoes with the oil, salt and thyme. Spread onto the baking sheet and bake for15 minutes.
Stir the potatoes so they cook evenly on all sides and cook for another 15 minutes until crisp on the edges. Remove from the oven and set aside to cool for at least 10 minutes.
Meanwhile, mix together the dressing ingredients. Toss the warm potatoes in a large bowl with the dressing and gently fold in the lettuce.
BUTTERHEAD LETTUCE:
A lettuce identified by small, round heads made up of soft, tender leaves that are green around the outside of the head, moving to pale green to yellow at the core of the head.
Serves 6
Per serving approx. 127 kcal, 5.5 g fat, 26 g carbohydrates, 3 g protein
17
Quinoa Salad
Starters, Soups and Salads
INGREDIENTS
4 yellow beets, cleaned, tops removed
1 cup red or plain quinoa
1 cup chicken broth or water
Citrus Dressing
¼ cup olive oil
1 tbsp. red wine vinegar
2 tbsp. fresh lemon juice
½ tsp. dried thyme
2 tbsp. ponzu sauce
½ tsp. salt
½ cup crumbled feta cheese
½ basket cherry tomatoes, halved
1 avocado, diced
4 oz. Arugula
SETTINGS
Beets
STEAM CONV, 400°F
20 minutes
Perforated Pan – Half Size
Quinoa
STEAM, 210° – 212ºF
15 minutes
Baking Pan – Half Size
Cut the beets in half if they are larger than a lime so that they may steam quickly.
Place beets in oven and cook as indicated above then remove from oven.
Rinse the quinoa and let drain in fine strainer. Place quinoa in the solid half pan and add 1 cup chicken broth or water. Cook as indicated; when quinoa is cooked, the liquid will have been absorbed.
Meanwhile make the dressing by shaking together the olive oil, vinegar, lemon juice, thyme, ponzu sauce and salt.
Peel the beets and dice them. Mix with half the salad dressing in serving dish and add the feta, cherry tomatoes, avocado and arugula.
When quinoa has cooled, add to the salad and toss with remaining dressing.
Serves 4
Per serving approx. 442 kcal, 26 g fat, 43 g carbohydrates, 12 g protein
18
Side Dishes, Vegetarian
Dishes and Casseroles
Potatoes Boiled in Their Skins with Two Dips
INGREDIENTS
2 – 2½ lb. medium-sized potatoes, preferably by a similar size
Side Dishes, Vegetarian Dishes and Casseroles
SETTINGS
STEAM, 210°F – 212°F
25 – 30 minutes
Perforated + Baking Pan
Bacon Dip
4 oz. sliced bacon
5 oz. blue cheese
½ lb. crème fraîche
½ bunch of chives
Avocado Dip
1 ripe avocado
2 tbsp. lemon juice
½ lb. crème fraîche
1 small red chili pepper
½ bunch cilantro or dill
Salt and pepper
Wash and scrub the potatoes and arrange in the perforated baking pan. Steam as indicated.
BACON DIP:
Cut the bacon across its width into strips about ½ inch wide. Fry in a pan over a medium heat until crispy. Leave to drain on paper towels. Purée the blue cheese and stir in the crème fraîche. Cut the chives and fold into the cheese mixture with the bacon strips.
AVOCADO DIP:
Halve the avocado and remove the seed. Purée the flesh with the lemon juice and stir in the crème fraîche. Slice the chili pepper lengthways and remove the seeds. Finely chop the chili pepper and cilantro and fold into the dip. Season with salt and pepper.
Serve the dips with the potatoes.
Serves 4
Per serving approx. 909 kcal, 73 g fat, 42 g carbohydrates, 20 g protein
20
Spinach with Raisins and Pine Nuts
INGREDIENTS
¼ cup raisins
Dessert wine, e.g. Vin Santo
1½ lbs spinach
Salt
1 tsp. olive oil
2 tbsp. pine nuts
Side Dishes, Vegetarian Dishes and Casseroles
SETTINGS
STEAM, 210° – 212ºF
3 – 5 minutes
Perforated & Baking Pan
Marinate the raisins in wine for at least 2 hours.
Remove stalks and wash the spinach. Place in the perforated baking pan, salt lightly and drizzle with olive oil. Steam as indicated.
Toast the pine nuts in a dry pan until light golden brown and fragrant. Remove from the pan.
Remove the spinach with tongs, gently squeeze out excess water and place in a preheated dish. Mix in the drained raisins and the pine nuts. Serve hot or cold.
COOK’S TIP:
The spinach goes very well with roast beef.
Serves 4
Per serving approx. 112 kcal, 4 g fat, 9 g carbohydrates, 6 g protein
21
Corn on the Cob
INGREDIENTS
4 ears unshucked corn
Butter or margarine, if desired
Side Dishes, Vegetarian Dishes and Casseroles
SETTINGS
STEAM, 210° – 212ºF
8 minutes
Perforated & Baking Pan
Soak fresh, unshucked ears of corn in water for 15-30 minutes, and drain or pat dry.
Place corn in oven and cook as indicated.
Remove pan from oven and, using a tea towel, stand each ear upright and pull away the outer husks and silks. After all ears are unwrapped, return the baking pan and husked corn to oven for 1 minute to reheat.
Serves 4
Per ear of corn 59 kcal, 0.5 g fat, 14 g carbohydrates, 2 g protein
22
Parsnips and
Potato Mash
INGREDIENTS
6 medium-sized potatoes
3 parsnips
½ onion
3 tbsp. butter
1 cup milk
Salt
Nutmeg
Side Dishes, Vegetarian Dishes and Casseroles
SETTINGS
STEAM, 210° – 212ºF
Potatoes 25 – 30 minutes
Perforated Pan
Parsnips 20 – 25 minutes
Baking Pan
Peel and dice the potatoes. Place in the perforated baking pan.
Peel and finely dice the parsnips and onion, then briefly sweat in hot butter. Transfer into the baking pan and pour the milk over. Cook until soft below the potatoes, as indicated.
Then, while the potatoes and parsnips are still hot, press through a potato ricer into a bowl and stir with a whisk until smooth. Season with salt and freshly grated nutmeg and serve.
KITCHEN TIP:
To select parsnips, choose vegetables that are smooth-skinned and heavy for their size.
Serves 4
Per serving approx. 212 kcal, 3 g fat, 36 g carbohydrates, 9 g protein
23
Pasta Frittata
Side Dishes, Vegetarian Dishes and Casseroles
INGREDIENTS
2 – 11½ oz. pkgs. frozen
Fettucine Alfredo
4 tbsp. olive oil or butter
2 cloves garlic, minced
½ cup chopped onion
1 – 28 oz. can Italian plum tomatoes, drained, chopped
Salt and black pepper
1 – 8 oz. ball fresh Mozzarella
1 ⁄
3
cup toasted pine nuts
¼ cup golden raisins
8 beaten eggs
½ cup chopped fresh basil
1 cup grated Parmesan cheese
Optional
Marinara Sauce
SETTINGS
Alfredo Vegetables
DEFROST, 110°F
17 minutes
TRUE CONV, 350°F
10 minutes
Pan
Frittata
STEAM CONV, 350°F
20 – 25 minutes
Defrost the fettucine using the default defrost setting or thaw overnight in refrigerator.
Place olive oil or butter in baking pan along with garlic, onion, and tomatoes. Place in oven and cook as indicated, stirring halfway through. Remove from oven and season well with salt and pepper.
Meanwhile, cut the Mozzarella cheese into ¾” cubes. Add pine nuts and raisins to eggs and combine with fettucine. Place egg mixture in the baking pan on top of the tomato mixture. Add the Mozzarella, basil and Parmesan. Bake as indicated or until frittata is firm and eggs are set.
Serve with a little marinara sauce atop.
COOK’S TIP:
This dish can be completely assembled the night before, just increase baking time by about 5 minutes.
Serves 8
Per serving approx. 428 kcal, 28 g fat, 20 g carbohydrates, 22 g protein without
Marinara Sauce
24
Lemongrass Risotto
INGREDIENTS
1 shallot
1 – 2 garlic cloves
3 tbsp. olive oil
1¼ cups risotto rice
3 stems lemongrass, in pieces
1 ⁄
3
cup and 3 tbsp. white wine
2 – 2 1 ⁄
3
cups vegetable broth
4 tsp. butter
2 oz. Parmesan, freshly grated
Salt
White pepper
Side Dishes, Vegetarian Dishes and Casseroles
SETTINGS
STEAM CONV, 325°F
25 minutes
Baking Pan
Peel and finely chop the shallot and garlic.
Add the diced shallot, garlic, olive oil, risotto rice, lemongrass, white wine and hot vegetable broth to the baking pan. Mix together thoroughly and cook as indicated.
Stir once halfway through the cooking time.
After cooking, stir in the butter and grated Parmesan. Season with salt and pepper and serve immediately.
KITCHEN TIP:
To use lemongrass, trim the fibrous ends and slice what remains into 3” - 4” sections.
Cut each section in half lengthwise, exposing the layers. Rinse pieces under cold water to remove any grit.
COOK’S TIP:
Instead of lemongrass, the risotto can be made with finely chopped vegetables
(carrots, celery and leek), dried mushrooms, finely sliced radicchio or sundried tomatoes.
Serves 4
Per serving approx. 417 kcal, 18 g fat, 50 g carbohydrates, 9 g protein
25
Baked Vegetables in a
Balsamic Sauce
INGREDIENTS
Balsamic Sauce
1 small onion
1 garlic clove
2 tbsp. olive oil
3 tbsp. white balsamic vinegar
2 tsp. honey
2½ tbsp. cream
6 sage leaves, finely chopped
Salt and pepper
Vegetables
1 medium sweet potato
1 potato
1 carrot
1 turnip
¼ butternut squash
2 tbsp. olive oil
Salt
Side Dishes, Vegetarian Dishes and Casseroles
SETTINGS
STEAM CONV, 450°F
20 minutes
Baking Pan
To make the sauce, finely slice the onion and garlic clove in a saucepan on the cooktop. Sweat the onion in 2 tbsp. olive oil. Season with balsamic vinegar, honey, cream, sage, salt and pepper. Cook for two minutes. Finally, add the garlic.
For the vegetables, peel all the ingredients and cut into very thin slices. Spread in the baking pan and drizzle with olive oil. Season with salt and bake as indicated.
Pour the sauce over the baked vegetables and serve immediately.
Serves 4
Per serving approx. 251 kcal, 16 g fat, 24 g carbohydrates, 4 g protein
26
Vegetable Pilaf
INGREDIENTS
¼ cup canned chick peas
1 onion
2 cloves garlic
2 cups natural long grain rice
5 tbsp. oil
1 quart vegetable broth
1 eggplant
1 zucchini
1 large carrot
Herb-flavored salt
Black pepper
2 tbsp. parsley, chopped
Side Dishes, Vegetarian Dishes and Casseroles
SETTINGS
STEAM CONV, 325°F
Rice mixture
20 minutes
With vegetables
Add 5 minutes
Baking Pan
Strain and drain well the chick peas.
Peel and finely chop the onion and garlic. Fry the rice until translucent in 1 tbsp. oil, stirring continuously. Mix together the chick peas and diced onion and garlic and fry gently, stirring continuously.
Transfer the rice mixture to the baking pan, pour on the vegetable broth and cook as indicated.
Meanwhile, wash the eggplant and zucchini, remove the stalks and dice. Clean the carrot and cut into large cubes. Heat the remaining oil in a skillet and over high heat, first brown the diced eggplant and then the zucchini and carrots.
Season the diced vegetables with herb-flavored salt and pepper and carefully mix into the rice. Cook as indicated for another 5 minutes. Serve the vegetable pilaf sprinkled with parsley.
Serves 4
Per serving approx. 510 kcal, 18 g fat, 75 g carbohydrates, 11 g protein
27
Herbed Polenta
INGREDIENTS
1 tsp. olive oil for greasing
1 cup vegetable broth
1 cup milk
1 cup polenta
1 tsp. chopped herbs,
(e.g. thyme, sage, or rosemary)
3 oz. cream
2 oz. grated Parmesan
Side Dishes, Vegetarian Dishes and Casseroles
SETTINGS
STEAM CONV, 275°F
30 minutes
Dish on Wire Rack
Grease a heat-resistant 8" x 9" baking dish. Pour in the vegetable broth and milk and stir in the polenta. Add the chopped herbs and cook the polenta as indicated.
Mix the cream and Parmesan into the polenta and allow to rest in the oven for an additional 10 minutes.
COOK’S TIP:
This polenta tastes great as an accompaniment to duck with a honey and balsamic sauce.
Serves 4
Per serving approx. 331 kcal, 18 g fat, 32 g carbohydrates, 11 g protein
28
Roasted Vegetables
INGREDIENTS
2 medium tomatoes
1 tbsp. olive oil
1 lb. potatoes
3 cloves garlic
1 sprig oregano
Salt and pepper
2 sprigs rosemary
1 red pepper
2 zucchini, about 1 lb.
1 large fennel bulb
3 tbsp. olive oil
Side Dishes, Vegetarian Dishes and Casseroles
SETTINGS
Vegetables
STEAM CONV, 400°F
30 minutes
Baking Pan (Level 2)
Tomatoes
STEAM, 210° – 212ºF
1 – 2 minutes
Perforated + Baking Pan
(Level 3 + 1)
Make a cross incision in the tomatoes and steam in the perforated pan as indicated.
Pull off the skin and slice the tomatoes.
Grease the baking pan or a glass ovenproof dish with 1 tbsp. oil. Peel and slice the potatoes, then spread the slices out in the baking pan.
Peel and slice the garlic cloves. Tear off the oregano leaves, chop coarsely and scatter over the potato slices with the garlic. Season with salt and pepper. Place whole rosemary sprigs on top.
Cut the pepper into pieces, the unpeeled zucchini into slices and the fennel into thin strips. Mix together, add salt and spread over the potatoes.
Cover the vegetables with the tomato slices, season with salt and drizzle with oil.
Bake as indicated.
COOK’S TIP:
Serve with a cream cheese and olive paste sauce, pesto, or simply some grated
Parmesan.
Serves 4
Per serving approx. 247 kcal, 13 g fat, 25 g carbohydrates, 6 g protein
29
Twice Baked
Potatoes
INGREDIENTS
4 large potatoes
Filling
1 tbsp. butter
¼ lb. blue cheese
Parsley, chopped
Salt and black pepper
Side Dishes, Vegetarian Dishes and Casseroles
SETTINGS
TRUE CONV, 300°F
55 – 60 minutes
With Filling
Add another 8 minutes
Baking Pan
Wash and scrub the potatoes and place, unpeeled, in the baking pan.
Cook as indicated.
Halve the potatoes and carefully scoop out the potato from the skin, leaving ¼” shells. Put the scooped potato in a bowl and mix with butter, cheese and seasoning.
Spoon the mixture back into the potato skins.
Place back in the baking pan and bake as indicated for another 8 minutes.
COOK’S TIP:
Stir a little crumbled cooked bacon or finely chopped cooked ham into the mashed potato mixture to create a hearty main dish.
Serves 4
Per serving approx. 259 kcal, 14 g fat, 24 g carbohydrates, 9 g protein
30
Oven Roasted
Sweet Potatoes
INGREDIENTS
2 - 2½ lbs. sweet potatoes
½ tsp. paprika
½ tsp. curry powder
2 tbsp. olive oil
Salt
2 ripe avocados
1 red jalapeño pepper
Juice of one lime
Black pepper
Side Dishes, Vegetarian Dishes and Casseroles
SETTINGS
STEAM CONV, 300°F
15 – 20 minutes
Baking Pan
Wash and peel the sweet potatoes, then halve lengthways and cut into bite-sized chunks. Place in the baking pan.
Stir the paprika and curry powder in with the oil and use this to season the sweet potatoes. Bake as indicated and then add salt.
Meanwhile, peel the avocados and remove the stones. Cut the avocados into small cubes and mash with a fork. Halve the jalapeño pepper, remove the seeds and cut into thin rings. Mix in with the avocado.
Season the avocado mixture with lime juice, salt and pepper. Serve together with the sweet potatoes.
DID YOU KNOW:
Often confused with the yam, sweet potatoes have pale yellow flesh and are not as sweet as yams. The orange flesh of the yam is deeper in color and has a higher sugar and moisture content. Sweet potatoes and yams are interchangeable in most recipes.
Serves 4
Per serving approx. 405 kcal, 14 g fat, 63 g carbohydrates, 5 g protein
31
Roasted Quinoa with a Cream Sauce
INGREDIENTS
1 onion
2 carrots
1 leek
3 tbsp. butter
1¼ cups quinoa
1 2 ⁄
3
cups vegetable broth
½ cup ground nuts
2 eggs
1½ oz. grated emmental cheese
2 ⁄
3 cup bread crumbs
Sea salt
Pepper
Nutmeg
Several sprigs of thyme and tarragon
Cream Sauce
1 onion
3 – 4 sprigs of parsley
1 tsp. oil
1 cup vegetable broth
1 tbsp. cold butter
Side Dishes, Vegetarian Dishes and Casseroles
SETTINGS
STEAM CONV, 350°F
35 – 40 minutes
Baking Pan
1 tbsp. flour
1 cup cream
Herb-flavored salt
Pepper
Juice of half a lemon
Peel and finely dice the onion and carrots. Wash the leek and cut into thin rings.
Warm the butter in a pan and toast the quinoa in it. Add the vegetables and bring to a boil with the vegetable broth. Cook for 15 minutes over a low heat, stirring frequently.
Switch off the heating element and leave to cook, covered, for another 15 minutes.
Add the nuts, eggs, cheese and bread crumbs to the quinoa. Season to taste with spices and finely chopped herbs.
Grease the baking pan. Form the quinoa mixture into the shape of a roast and bake as indicated in the baking pan. Allow the roast to rest for a while before starting to cut.
To make the sauce, peel and finely dice the onion. Tear off and roughly chop the parsley leaves. Sweat the onion and parsley in the hot oil. Pour in the vegetable broth and leave to simmer for 15 minutes.
Strain the sauce through a sieve. Knead the cold butter into the flour and add to the sauce, stirring well. Add the cream and bring to a simmer. Season with the spices and lemon juice.
Serves 4
Per serving approx. 792 kcal, 53 g fat, 59 g carbohydrates, 21 g protein
32
Mixed Vegetables with Lemon
Cream Cheese Sauce
INGREDIENTS
½ lb. carrots
½ lb. butternut squash
½ lb. zucchini
½ lb. cauliflower
Lemon Cream Cheese Sauce
4 tbsp. butter
8 oz. cream cheese
¼ cup vegetable broth
Juice and zest of half a lemon
Salt
White pepper
1 sprig of basil
Side Dishes, Vegetarian Dishes and Casseroles
SETTINGS
STEAM, 210° – 212ºF
7 – 10 minutes
Perforated + Baking Pan
Peel the carrots and butternut squash. Cut the carrots diagonally into thin slices and chop the butternut squash into cubes. Halve the zucchini lengthways then cut diagonally into medium-sized triangles. Separate the cauliflower into florets. Place the vegetables into the perforated baking pan and steam as indicated.
To make the sauce, heat the butter in a pan and, on a low setting, add the cream cheese one spoon at a time. Pour in the vegetable broth. Add lemon juice and zest to taste. Season with salt and pepper. Stir in the chopped basil leaves before serving.
Arrange the vegetables on plates or layer them in glasses and serve with the sauce.
COOK’S TIP:
In order to achieve a uniform cooking time, chop the vegetables with the longest cooking time - in this case carrots - into small pieces. Vegetables with a shorter cooking time - here the zucchini - should be cut into larger pieces.
Serves 4
Per serving approx. 356 kcal, 31 g fat, 9 g carbohydrates, 11 g protein
33
Gnocchi with
Sage Butter
INGREDIENTS
5 medium potatoes
1 cup flour
2 eggs
Salt
White pepper
Nutmeg
1 tsp. oil
1 tbsp. Parmesan, freshly grated
Sage Butter
4 tbsp. butter
12 sage leaves
Side Dishes, Vegetarian Dishes and Casseroles
SETTINGS
Potatoes
STEAM, 210° – 212ºF
25 – 30 minutes
Perforated + Baking Pan
Gnocchi
STEAM, 210° – 212ºF
6 – 8 minutes
Peel and quarter the potatoes and steam them in the perforated pan as indicated.
Push the potatoes through the ricer while they are still hot. Mix with flour and add the eggs. Season with salt, pepper and nutmeg and knead together into a malleable dough.
Shape into finger-width rolls and cut into pieces 1 inch long. Make grooves in the dough pieces by pressing them with the back of a fork. Grease the perforated pan with oil. Place the gnocchi close together in the baking pan and cook as indicated.
Allow the butter to froth in a deep pan and toss the sage leaves in the butter. Briefly toss the well-drained gnocchi in the sage butter and serve sprinkled with Parmesan.
COOK’S TIP:
Stuffed gnocchi: Use a tablespoon to cut the gnocchi from the dough. Make a well in the center and fill with soft cheese with herbs. Seal with dough, reshape, and steam.
Serves 4
Per serving approx. 315 kcal, 17 g fat, 29 g carbohydrates, 10 g protein
34
Asparagus in
Mustard Cream Sauce
Side Dishes, Vegetarian Dishes and Casseroles
INGREDIENTS
2 lbs. green asparagus
SETTINGS
STEAM, 210° – 212ºF
7 – 10 minutes
Perforated + Baking Pan Mustard Cream Sauce
1 onion
2 tbsp. butter
2 tbsp. mustard seeds
3 tbsp. mustard
½ cup vegetable broth
1 cup cream
Salt
White pepper
Nutmeg
1 – 2 tbsp. cornstarch blended with water
Cut away the bottom of the asparagus. Cut the asparagus into 1 inch long pieces.
Place the asparagus in the perforated pan and steam as indicated.
To make the sauce, peel the onion, dice finely and sweat in the butter over low heat in a saucepan. Add the mustard seeds, mustard and broth and leave to infuse for
5 minutes.
Pour in the cream and season with salt, pepper and freshly grated nutmeg. Thicken with cornstarch.
Add the asparagus to the sauce.
COOK’S TIP:
Serve with roasted potatoes and grilled sausages.
Serves 4
Per serving approx. 315 kcal, 27 g fat, 12 g carbohydrates, 6 g protein
35
Roasted Sesame
Green Beans
INGREDIENTS
1 lb. green beans, stem ends snapped off
1 tbsp. olive oil
Salt and black pepper
1 tbsp. minced garlic
1 tsp. minced fresh ginger
2 tsp. honey
½ tsp. toasted sesame oil
¼ tsp. hot red pepper flakes
4 tsp. toasted sesame seeds
Side Dishes, Vegetarian Dishes and Casseroles
SETTINGS
TRUE CONV, 450°F for Preheat
Green Beans
STEAM CONV, 450°F
10 minutes plus 5 – 7 minutes
for roasting
Baking Pan
Preheat the oven.
Toss the green beans with olive oil, salt and pepper to taste in the baking pan.
Change the mode to Steam Convection and cook as indicated.
Meanwhile combine garlic, ginger, honey, sesame oil and hot red pepper flakes in a small bowl. After 10 minutes, remove pan from oven and using tongs, coat beans evenly with garlic/ginger mixture. Redistribute beans in an even layer and return to the steam and convection oven for 5 – 7 minutes longer or until beans are roasted in spots and on the tips.
Taste for seasoning, transfer to serving bowl and garnish with sesame seeds.
Serves 4
Per serving approx. 103 kcal, 5.5 g fat, 12.5 g carbohydrates, 2 g protein
36
Potato Dumplings
INGREDIENTS
5 medium potatoes
¾ cup flour
2 small eggs
Salt
Nutmeg
1 tsp. oil
In Addition
3 tbsp. butter
3 – 4 stalks of flat-leaf parsley
Side Dishes, Vegetarian Dishes and Casseroles
SETTINGS
Potatoes
STEAM, 210° – 212ºF
30 – 40 minutes
Perforated + Baking Pan
Dumplings
STEAM, 210° – 212ºF
20 – 25 minutes
Wash the potatoes and steam as indicated without peeling. When fork tender, peel the potatoes while still hot.
Push the potatoes through a ricer. Add flour, eggs, salt, and some freshly grated nutmeg to the potatoes. Work the mixture into a smooth dough, first with a wooden spoon, then with your hands. With moist hands, shape the mixture into 12 balls.
Grease the perforated baking pan. Carefully place the dumplings in the pan and cook as indicated until done.
Melt the butter. Rinse the parsley, shake dry and chop coarsely. Place the dumplings in a warmed dish. Pour over the butter and sprinkle over the chopped parsley.
Serves 12
Per serving approx. 124 kcal, 4 g fat, 17 g carbohydrates, 4 g protein
37
Tomato Quiche
INGREDIENTS
Pastry
1¼ cups flour
5 tbsp. butter or margarine
1 small egg
Salt
Butter for greasing the pan
Topping
2 tomatoes
¼ lb. mushrooms
1 cup crème fraîche
2 eggs
1 tbsp. tomato purée
Salt, pepper, freshly ground
¼ lb. cubes of sheep’s milk feta in herbs
Side Dishes, Vegetarian Dishes and Casseroles
SETTINGS
Tomatoes
STEAM, 210 – 212°F
2 – 3 minutes
Perforated + Baking Pan (Level 3 + 1)
Quiche
STEAM CONV, 350°F
35 – 40 minutes
Dish on Wire Rack (Level 2)
Knead together the flour, butter, egg and a small pinch of salt in the food processor with the dough hook. Knead again with your hands and form into a ball. Leave to stand for 30 minutes.
Roll out the dough on a floured work surface and use it to line a greased 9” square baking dish. Place in the refrigerator until the topping is ready to be added.
To make the topping, make a cross incision in the tomatoes. Steam in the perforated pan as indicated. Peel off the skin. Cut the tomatoes into eighths and remove the seeds.
Wipe and slice the mushrooms.
Thoroughly mix the crème fraîche, eggs and tomato purée and season with salt and pepper. Spread the filling evenly over the dough and lay the tomato slices, mushrooms and well-drained cheese cubes on top. Bake the quiche as indicated.
Serves 4
Per serving approx. 586 kcal, 40 g fat, 39 g carbohydrates, 18 g protein
38
Exotic Lentil Curry
INGREDIENTS
½ lb. lentils
1 2 ⁄
3
cups vegetable broth
1 bay leaf
1 bunch spring onions
½ – 1 red jalapeño pepper
1 red pepper
2 cloves garlic
2 tbsp. clarified butter
2 – 3 tbsp. curry powder
Salt and black pepper
Side Dishes, Vegetarian Dishes and Casseroles
SETTINGS
STEAM, 210°– 212ºF
8 – 10 minutes
Baking Pan
Wash the lentils, place them in the baking pan and pour over the vegetable broth.
Add the bay leaf and cook as indicated, so that the lentils are not too soft.
Meanwhile, chop the spring onions into thin rings. Wash the jalapeño pepper, halve lengthways, remove the seeds and slice into thin slices. Cut the pepper into small cubes. Chop the garlic.
Heat the clarified butter in a pan and cook the spring onions, jalapeño pepper, red pepper and garlic for approximately 2 minutes, stirring continuously. Sweat the curry powder briefly and then add the cooked lentils. Mix well and heat. Season with salt and pepper and serve the lentil curry hot.
KITCHEN TIP:
Unlike most legumes, lentils do not require soaking before cooking.
Serves 4
Per serving approx. 304 kcal, 10 g fat, 36 g carbohydrates, 16 g protein
39
Small Pasta and
Spinach Casseroles
INGREDIENTS
Oil for the ramekins
14 oz. spinach leaves
1 onion
1 garlic clove
1 tbsp. butter
1 tbsp. olive oil
Salt and black pepper
Pinch of nutmeg
2 oz. Gouda cheese
3 tbsp. Parmesan
4 eggs
¾ cup cream
3 oz. cooked spaghetti
In Addition
Parchment paper
Aluminum foil
Side Dishes, Vegetarian Dishes and Casseroles
SETTINGS
Spinach
STEAM, 210°– 212ºF
3 - 4 minutes
Perforated + Baking Pan (Level 3 + 1)
Casseroles
STEAM, 210°– 212ºF
35 - 30 minutes
Perforated Pan +
4 Ramekins, (Level 2)
Grease four small ramekins or custard cups with a little oil. Cover the base of the ramekins with parchment paper.
Wash the spinach and place in the perforated pan. Steam as indicated. Then squeeze out excess moisture from the spinach.
Finely chop the onion and garlic. Sweat the onion and garlic in butter and oil until translucent. Add the spinach and season with salt, pepper and nutmeg. Allow the spinach to cool.
Grate the cheese. Whisk the eggs and cream in a bowl. Mix the cooked spaghetti and grated cheese and season with salt and pepper.
Add the spinach to the egg mixture. Place in the ramekins and cover completely with foil. Place in the perforated pan and cook as indicated.
Remove the ramekins and allow to cool a little. Loosen the baked food from the sides of the ramekins with a knife and turn out onto plates.
Serves 4
Per serving approx. 409 kcal, 33 g fat, 9 g carbohydrates, 18 g protein
40
Spicy Butternut
Squash Bake
INGREDIENTS
7 oz. bulgur wheat
1 small butternut squash, approx.
1 2 ⁄
3
lb.
3 onions
1 garlic clove
2 – 3 tbsp. olive oil
¾ lb. ground lamb
Salt and black pepper
1 tsp. five-spice powder
(star-anise, white pepper, fennel, cinnamon and cloves)
3 – 4 sprigs of flat-leaf parsley, chopped
2 tbsp. flour
Side Dishes, Vegetarian Dishes and Casseroles
SETTINGS
Squash
STEAM, 210°– 212ºF
15 minutes
Perforated + Baking Pan (Level 3 + 1)
To Bake
STEAM CONV, 350°F
20 minutes
Dish on Wire Rack (Level 2)
Leave the bulgur wheat in sufficient water for absorption.
Wipe and wash the squash and then chop into thick cubes of approx. ⅔ inch. Place into the perforated baking pan and steam as indicated.
Peel and finely dice the onion and garlic. Heat 1 tbsp. oil in a pan and sweat the onions and garlic until translucent. Stir in the ground lamb, add salt and pepper and season with five-spice powder. Continue to fry for 5 minutes and stir in the parsley.
Drain the bulgur wheat. Knead the bulgur wheat, squash, salt and pepper with the flour into a dough. Grease an ovenproof 8” x 8” baking dish and line with half of the dough.
Add the ground lamb. Cover with dough. Drizzle with the remaining oil and bake as indicated.
VARIATION:
Try using ground meatloaf mixture instead of ground lamb.
Serves 4
Per serving approx. 416 kcal, 15 g fat, 47 g carbohydrates, 22 g protein
41
Potato and Porcini
Mushroom Gratin
INGREDIENTS
1 oz. dried porcini mushrooms
2 lbs. potatoes
1 garlic clove
1 tbsp. butter
¾ cup cream
¾ – 1 cup milk
Salt and black pepper
Large pinch of nutmeg
1 – 2 tbsp. Parmesan or Sbrinz, grated
Side Dishes, Vegetarian Dishes and Casseroles
SETTINGS
TRUE CONV, 350°F
40 - 45 minutes
Dish on Wire Rack
Leave the mushrooms to soak in warm water for 1 hour. Gently squeeze the excess liquid out of the mushrooms and chop roughly.
Wash, peel and slice the potatoes thinly and evenly into slices of approximately
1 ⁄
8
inch. Halve the garlic clove and rub a 10 inch diameter ovenproof dish with the garlic. The gratin will then have a slight garlic flavor.
Grease the dish with butter and layer in half of the potatoes. Distribute the mushrooms and layer the remaining potatoes on top.
Mix the cream and milk, season with salt, pepper, and nutmeg and pour over the potatoes. Sprinkle the cheese over the gratin. Bake as indicated.
COOK’S NOTE:
Sbrinz cheese is a dark yellow, cow’s milk cheese originating in Switzerland. It has been aged for 2-3 years to develop a rich, mellow flavor.
Serves 4
Per serving approx. 435 kcal, 24 g fat, 42 g carbohydrates, 12 g protein
42
Reuben Quiche
INGREDIENTS
Pie crust for 9” deep dish pie
1 tbsp. caraway seeds
8 oz. corned beef, chopped
1 tbsp. Dijon mustard
¾ cup drained sauerkraut
2 cups shredded Swiss cheese
3 eggs, beaten
1 cup half & half
2 green onions, minced
Side Dishes, Vegetarian Dishes and Casseroles
SETTINGS
TRUE CONV, 400°F, Preheat
Crust
TRUE CONV, 400°F
7 minutes + 3 more
(Level 2)
Quiche
STEAM CONV, 375°F
30 minutes
Dish on Wire Rack
Preheat the oven.
Line the crust with foil and fill with beans or pie weights. Bake shell on rack level 2 for
7 minutes; remove from oven and lift out the foil and beans. Prick the bottom of the crust in a few places and return to oven for 3 minutes more to set the crust.
Sprinkle the caraway seeds over the bottom of the crust. Top with corned beef, Dijon, sauerkraut and cheese. Mix together the eggs, cream and onion and pour into pie shell.
Bake quiche as indicated above; top will be lightly browned and filling will be firm.
Let cool a few minutes before cutting.
BRUNCH IDEA:
Serve Reuben Quiche with potato pancakes, pretzel rolls and baked apples.
Serves 8
Per serving approx. 362 kcal, 26 g fat, 14.5 g carbohydrates, 34 g protein
43
Spinach and
Eggplant Lasagne
Side Dishes, Vegetarian Dishes and Casseroles
INGREDIENTS
1 eggplant, ¾ lb.
7 oz. ricotta
¾ lb. spinach
Salt
Sauce
1 clove garlic
3 tbsp. butter
¼ cup flour
2 cups vegetable broth
1 cup milk
Black pepper
Salt
1 tsp. lemon juice
In Addition
Margarine or butter for greasing the pan
8 light lasagne noodles, not precooked
2 medium tomatoes
5 sprigs of thyme
3 oz. Parmesan, grated
3 sprigs of basil, cut into strips
SETTINGS
STEAM, 210° – 212ºF
Eggplant
5 – 7 minutes
Spinach
3 minutes
Perforated + Baking Pan
(Level 3 + 1)
Lasagne
STEAM CONV, 350°F
30 – 40 minutes
Dish on wire rack (Level 2)
Wash the eggplant, cut off the ends, and slice lengthways. Steam in the perforated pan as indicated.
Leave the slices to drain thoroughly. Dab with paper towels and spread ricotta on top. Wash and rinse the spinach and steam in the perforated pan as indicated. Then squeeze out the excess moisture.
For the sauce, peel and chop the garlic and sweat briefly in hot butter or margarine over medium heat. Stir in the flour. Mix the broth and milk and pour in slowly while stirring continuously. Bring the sauce to the boil once while stirring. Add plenty of salt, pepper and lemon juice to taste.
Grease an ovenproof dish. Add some sauce. In alternate layers, add the lasagne noodles, spinach, eggplant, slices of tomatoes, sauce, thyme leaves, and half of the
Parmesan. The last layer should be lasagne noodles and sauce.
Finally, sprinkle over the remaining Parmesan and bake the lasagne as indicated.
Sprinkle basil on top and serve hot.
Serves 4
Per serving approx. 495 kcal, 24 g fat, 45 g carbohydrates, 24 g protein 44
Seafood Dishes
Trout in White Wine
Seafood Dishes
INGREDIENTS
4 trout, ready to cook, ¾ lb. each
Juice of half a lemon
Salt white pepper
2 carrots
2 stalks celery
1 onion
1 unwaxed lemon
1 tsp. salt
5 juniper berries
A few sage leaves
2 oz. dry white wine
2 oz. water
5 white peppercorns
Cream of
Horseradish
¾ cup cream
1 cooking apple
Approx. ¾ inch fresh horseradish root
2 – 3 tbsp. orange juice
Salt and black pepper
1 pinch sugar
Garnish
1 lemon
1 bunch of watercress
SETTINGS
Broth
STEAM, 210° – 212ºF
15 minutes
Baking Pan
With Trout
STEAM, 210° – 212ºF
15 – 20 minutes
Rinse the trout under cold running water and pat dry. Drizzle with lemon juice.
Season with salt and pepper inside and out.
Wash the carrots and celery and dice finely. Peel the onion. Wash the lemon in hot water and dry. Cut into slices. Place the vegetables, onion and lemon into the baking pan with salt, juniper, sage, white wine and 2 oz. water. Steam as indicated. Then add the crushed peppercorns to the broth. Slide the trout into the warm broth and steam as indicated.
For the cream of horseradish, whip the cream until stiff. Peel the apple and horseradish, grate finely and mix with orange juice. Fold into the cream and season with salt, pepper and sugar.
Wash the lemon in hot water, dry and cut into slices. Snip off the watercress leaves.
Carefully lift the trout out of the broth and place on warmed plates. Pour a little of the broth over the top and garnish with slices of lemon and watercress. Serve the cream of horseradish separately.
COOK’S TIP:
The trout is cooked when the fins can be gently pulled out.
Serves 4
Per serving approx. 608 kcal, 26 g fat, 17 g carbohydrates, 67 g protein
46
Oriental Steamed Fish
INGREDIENTS
8 spring onions
8 Chinese dried mushrooms, e.g. shiitake mushrooms
1 piece root ginger, approx. 1½ inch
3 garlic cloves
2 handfuls of glass noodles, cooked
2 – 2½ lbs. sea bass or grouper, pan-ready, gutted whole fish
2 tbsp. peanut oil
4 tbsp. soy sauce or fish sauce
1 – 2 tsp. sugar
4 tbsp. rice wine or dry sherry
SETTINGS
Spring Onions
STEAM, 210° – 212ºF
1 – 2 minutes
Perforated + Baking Pan
Fish
STEAM, 210°– 212ºF
20 – 25 minutes
Seafood Dishes
Wash the spring onions and chop into fine strips. Put half of the spring onions in the perforated pan. Blanch as indicated and set aside.
Place the mushrooms in a dish, pour over boiling water and leave to soak for 15 minutes. Remove from water, pat dry with paper towels and chop finely. Chop the mushrooms. Peel the ginger and cut into very thin slices. Peel the garlic cloves and crush with a garlic press.
Put the cooked noodles and mushrooms in the baking pan. Rinse the fish under cold, running water and pat dry with paper towel. Stuff the fish with the ginger, garlic and remaining spring onions and place diagonally on the noodles. Brush the skin with peanut oil.
Stir together the soy sauce, sugar and rice wine and drizzle over the fish.
Steam as indicated.
Arrange the blanched spring onions over the fish and serve with noodles and mushrooms.
Serves 4
Per serving approx. 618 kcal, 9 g fat, 82 g carbohydrates, 51 g protein
47
Fish Stew with Fennel
INGREDIENTS
1 lb. halibut
Salt
White pepper
Juice of half a lemon
3 fennel bulbs, ¾ lb. each
1¼ cups fish or vegetable broth
Barely ½ cup white wine
2 ⁄
3
cup heavy cream
SETTINGS
Fennel
STEAM, 210° – 212ºF
13 – 16 minutes
Baking Pan
Stew
STEAM, 210° – 212ºF
5 – 9 minutes
Seafood Dishes
Rinse the fish under cold, running water, pat dry and cut into pieces. Season with salt and pepper and drizzle with 1 – 2 tbsp. lemon juice.
Trim the fennel, rinse and cut lengthwise into eighths. Set a few fennel fronds aside.
Put the fish stock and wine into the baking pan and add ¼ tsp. salt. Add the fennel and steam as indicated.
Boil cream and broth to reduce slightly to thicken. Season with salt, pepper and lemon juice.
Add the sauce and fish fillets to the fennel and steam as indicated. Finely chop the fennel fronds and sprinkle into the stew before serving.
COOK’S TIP:
Serve with wild rice.
Serves 4
Per serving approx. 370 kcal, 18 g fat, 18 g carbohydrates, 34 g protein
48
Sole Rolls with a Basil and
Salmon Stuffing
INGREDIENTS
Basil & Salmon Stuffing
½ cup cream
½ bunch of basil
5 oz. salmon fillet or trout fillet
Salt
White pepper
2
Sole Sauce
⁄
3
cup cream
Reserved broth
1 tsp. butter
Salt and pepper
Fish
8 sole fillets, approx. 1 1 ⁄
3
lb.
Butter for greasing the dish
Salt
Barely ½ cup dry white wine
SETTINGS
STEAM, 210° – 212ºF
10 – 14 minutes
Baking Pan
Seafood Dishes
To make the stuffing, reduce the cream by half. Set a few basil leaves aside for the garnish. Purée the remaining leaves with the salmon fillet and cream to as smooth a consistency as possible. Season with salt and pepper and chill.
Spread out the sole fillets and salt lightly. Spread each fillet with the basil stuffing then roll them up. Secure with a toothpick.
Grease and lightly salt the baking pan. Place the fish rolls inside and pour over the wine. Steam as indicated.
Meanwhile, reduce the cream for the sauce by half.
After steaming, remove the fillets and add the fish broth to the cream. Season with butter, salt and pepper. Arrange the sole rolls with the sauce and serve immediately.
COOK’S TIP:
Serve with rice, au gratin potatoes, steam-roasted vegetables or a salad.
Serves 4
Per serving approx. 410 kcal, 27 g fat, 2 g carbohydrates, 35 g protein
49
Summer Fish Bake
INGREDIENTS
6 medium-sized potatoes
1 lemon
2 large tomatoes
¼ cup black olives, pitted
6 – 8 stalks of flat-leaf parsley
Butter for greasing the dish
1½ lbs. fish fillet, e.g. pollock
Salt and pepper
3 – 5 tbsp. olive oil
Seafood Dishes
SETTINGS
Potatoes
STEAM, 210° – 212ºF
20 minutes
Perforated + Baking Pan (Level 3 + 1)
Bake
STEAM CONV, 275°F
16 – 20 minutes
Dish on Wire Rack (Level 2)
Wash and peel the potatoes and cut into slices. Steam in the perforated pan as indicated.
Rinse the lemon in hot water. Cut the tomatoes and lemon into slices. Roughly chop the olives, chop the parsley.
Grease a baking dish of approx. 9” x 13” in size. Place the cooked potato slices in the dish in layers. Place the olives and tomato slices on top of the potatoes. Place the fish fillets on top. Season with salt and pepper and sprinkle with the chopped parsley.
Finally, cover with the lemon slices.
Drizzle generously with olive oil and cook as indicated.
Serves 4
Per serving approx. 517 kcal, 24 g fat, 39 g carbohydrates, 34 g protein
50
Backyard Shrimp Boil
Seafood Dishes
INGREDIENTS
3 Red new potatoes, quartered
4 Andouille sausages, each sliced into thirds
2 – 3 Ears corn, broken into thirds
1 lb. Shrimp in shell
1 Bottle or can beer
Old Bay Seasoning
Salt and black pepper
SETTINGS
Potatoes & Sausage
STEAM, 210° – 212ºF
12 minutes
Perforated Inside Baking Pan
Corn
STEAM, 210° – 212ºF
4 – 5 minutes
Shrimp
STEAM, 210° – 212ºF
4 – 5 minutes
Pour the beer into the baking pan. Place full size perforated pan inside the baking pan. Add new potatoes and sausages. Sprinkle liberally with Old Bay Seasoning.
Steam as indicated.
Add corn and steam for 5 minutes. Add shrimp and steam for an additional 4-5 minutes or until shrimp are opaque.
Carefully remove pans from oven, lift perforated pan from baking pan and drain the beer from the baking pan. Reassemble pans, season with salt and pepper and serve.
Serves 6
Per serving approx. 354 kcal, 14 g fat, 29.5 g carbohydrates, 24 g protein
51
Marinated Shrimp on a
Bed of Vegetables
INGREDIENTS
1 lb. raw shrimp, peeled
2 large zucchini
¼ lb. carrots
1 red pepper
1 red jalapeño pepper
2 tomatoes
½ lb. Chinese egg noodles
½ bunch fresh cilantro
Shrimp Marinade
1 piece root ginger, approx. 1 inch
1 – 2 garlic cloves
2 tbsp. olive oil
Juice & zest of a lime
1 level tsp. turmeric
1 level tsp. ground coriander
1 level tsp. ground cumin
1 ⁄
3
cup coconut milk
1 – 2 tbsp. soy sauce
Salt
Seafood Dishes
SETTINGS
STEAM, 210° – 212ºF
8 –10 minutes
Baking Pan
Wash the shrimp under running water and pat dry.
Cut the zucchini, carrots and pepper into thin strips. Chop the jalapeño pepper very finely. Seed the tomatoes and dice finely.
Place the shrimp and vegetables in the baking pan.
Peel and grate the ginger. Finely chop the garlic cloves. Stir the oil, ginger, garlic, lime juice and zest, spices, coconut milk and soy sauce together. Season the marinade with salt and mix into the shrimp and vegetables. Cover and marinate in the refrigerator for one hour. Stir frequently during this time, then steam as indicated.
Meanwhile, cook the noodles al dente according to the package directions. Drain and divide among warmed plates or bowls. Arrange the shrimp mixture on top of the noodles. Garnish with cilantro and serve immediately.
Serves 4
Per serving approx. 442 kcal, 11 g fat, 54 g carbohydrates, 30 g protein
52
Lobster with Sauce
Seafood Dishes
INGREDIENTS
4 – 8 oz. Lobster tails
Salt
Cayenne pepper
Lobster Sauce
¼ Cup butter
2 Shallots, finely chopped
1 Rounded tbsp. flour
2 Cups fresh fish stock
½ cup white wine
¾ cup whipping cream
2 egg yolks, beaten
1 tsp. hot English mustard
2 tbsp. fresh lemon juice
¼ cup chopped fresh parsley
To Finish
1 French roll
½ cup freshly grated Parmesan cheese
SETTINGS
Lobster
STEAM, 210° – 212ºF
5 minutes
Perforated + Baking Pan
Stuffed Rolls
STEAM CONV, 450°F
8 minutes
1
Rinse and thaw lobster tails, if frozen.
Place the tails in the perforated pan and steam as indicated, until lobster meat is barely firm. Remove from the oven and let lobster cool.
Meanwhile, make the sauce: Melt the butter in a large skillet over medium heat. Add the shallots; cook and stir until tender. Mix in the flour, stirring well. Add the fish stock, white wine, whipping cream and reserved lobster juices. Bring to a boil, and cook until reduced by two-thirds. Add 2 - 3 tbsp. of sauce to the beaten egg yolks, stirring well and return to the sauce; allow the sauce to cook gently, but not simmer.
Mix in the mustard, lemon juice, and parsley. Season to taste with salt and pepper.
Keep sauce warm.
Cut the French roll in half lengthwise and then crosswise; hollow out the interior of the sections. Remove lobster meat from shells and chop coarsely; add to the sauce.
Nestle the tail feather ends of the tails in the bread segments (to raise and stabilize those ends) and place in the baking pan. Fill shells with lobster meat. Spoon the sauce over the meat and top with Parmesan. Cook on rack position 2 until sauce bubbles and cheese browns, about 8 minutes.
Serves 4
Per serving approx. 515 kcal, 35 g fat, 11 g carbohydrates, 32 g protein
53
Fillet of Fish with
Mustard Sauce au Gratin
Seafood Dishes
INGREDIENTS
4 fish fillets, 6 oz. each (cod, hake or haddock)
Salt
White pepper
Juice of half a lemon
1 tbsp. butter
1 tbsp. dill, finely chopped
2 tbsp. parsley, chopped
2 tbsp. white
Breadcrumbs,
Freshly made
SETTINGS
STEAM CONV, 400°F
12 - 15 minutes
Baking Pan
Mustard Sauce au Gratin
¾ cup cream
2 tbsp. crème fraîche
2 egg yolks
3 tbsp. Dijon mustard
Rinse the fish fillets under cold running water, pat dry, and season with salt and pepper.
Grease the baking pan with butter and place the fillets inside.
Stir the remaining ingredients together and spread over the fish.
Bake as indicated until golden brown.
COOK’S TIP:
Serve the fish with boiled potatoes or wild rice.
Serves 4
Per serving approx. 441 kcal, 29 g fat, 8 g carbohydrates, 36 g protein
54
Meat Dishes
Pot-roasted Beef
INGREDIENTS
2½ lb. beef shoulder roast
1 tbsp. medium-hot mustard
Salt and black pepper
2 onions
3 carrots
1 whole celery stock
2 tbsp. clarified butter
1 tsp. tomato purée
1 cup strong red wine
2½ cups beef stock
3 juniper berries
2 bay leaves
10 white peppercorns
2 tbsp. cornstarch mixed with water
SETTINGS
STEAM CONV, 300°F
1¾ – 2 hours
Baking Pan
Meat Dishes
Spread a thin layer of mustard over the meat and season with salt and pepper. Peel and finely dice the onions, carrots and celery.
Heat the clarified butter in a roasting dish. Sear the meat over medium heat until brown on all sides, then remove it from the pan. Put the vegetables into the fat and sear, turning frequently. Add the tomato purée and sweat it briefly. Gradually pour in the red wine and reduce slightly. Add the meat and pour the beef stock over all. Add the juniper berries, bay leaves and peppercorns and bring to the boil.
Place the meat in the baking pan with the vegetables and stock and roast as indicated. Turn once or twice.
Take the roast out and keep warm. Strain the meat juices into a saucepan through a fine sieve and reduce by half. Stir in the cornstarch and bring to a boil. Season with salt and pepper.
Slice the roast beef and serve with the sauce.
Serves 6
Per serving approx. 478 kcal, 27 g fat, 9 g carbohydrates, 42 g protein
56
Autumn Roast Pork
Meat Dishes
INGREDIENTS
Roast
3 lb. pork loin
Sage Stuffing
1 onion, finely sliced
1 tsp. oil
4 oz. breadcrumbs, freshly made
2 tbsp. sage, freshly chopped
1 egg
Salt and pepper
Autumn Side Dish
2 lbs. potatoes, peeled and in chunks
1 tsp. of oil
4 – 6 carrots,
1 inch lengths
4 – 6 baby parsnips, halved lengthways
1 butternut squash, peeled, seeds removed, and diced
2 red onions, quartered
4 – 6 small apples
4 – 6 sprigs rosemary
SETTINGS
Roast
STEAM CONV, 350°F
1½ – 1¾ hours;
After 15 minutes, add Potatoes
Baking Pan (Level 2)
Apples
Last 25 minutes of roasting time
Baking Pan - Half Size
(Level 4)
In a pan on the cooktop, make the stuffing by softening onion in the oil and combining with breadcrumbs, sage, egg and season.
Cut a slit in the center of the pork roast to fill with half of the stuffing mix. Place pork roast on baking pan and roast as indicated.
Peel the potatoes and cut into quarters. After 15 minutes of roasting time, add to the roast.
Meanwhile, prepare vegetables and toss in oil. Core the apples and pack with remaining stuffing. For last 25 minutes of roasting time, place the apples on the half size baking pan and insert into the oven at level 4. Add the vegetables to the pork roast and continue to cook. At the end of the roasting time, turn the vegetables and garnish with the rosemary.
Serves 6
Per serving approx. 692 kcal, 23 g fat, 55 g carbohydrates, 64 g protein
57
Baby Back Ribs
INGREDIENTS
1 lb. pork baby back ribs
Barbecue Sauce
1 cup ketchup
¼ cup apple cider vinegar
2 tbsp. molasses
1 tbsp. Dijon mustard
1 tbsp. water
Salt and pepper to taste
Meat Dishes
SETTINGS
Ribs
STEAM, 210° – 212°F
45 – 60 minutes
Perforated + Baking Pan, (Level 3 + 1)
Ribs with Sauce
STEAM CONV, 425ºF
til brown
Place ribs in full size perforated pan. Place on rack position 3 and cook as indicated, or until meat is tender but NOT falling away from the bones.
In the meantime make the sauce: Combine all sauce ingredients in a sauce pan and cook on low for 3-5 minutes.
Remove both pans from oven and empty the baking pan. Transfer the ribs to the baking pan and brush with sauce. Return to oven and roast at 425º F Steam
Convection until deeply browned. Keep remaining sauce warm and serve alongside the ribs.
Serves 4
Per serving approx. 320 kcal, 27 g fat, 0 g carbohydrates, 18 g protein
Nutrition value calculated without sauce.
58
Oven Barbecued Brisket
INGREDIENTS
3 lb. beef brisket, about 1 – 1½” thick
Barbecue Seasoning Rub
¼ cup kosher salt
¼ cup light brown sugar
¼ cup smoked paprika
¼ cup black pepper
1 tbsp. garlic powder
1 tbsp. cumin
1 tsp. cayenne pepper
SETTINGS
STEAM, 210 ° – 212° F
2 hours
or
REHEAT, 220° F
2½ hours
Meat Dishes
Whisk all the rub ingredients in a bowl until combined.
Rub surface of brisket with seasoning rub. Place brisket fat side up in baking pan and cook as indicated.
OPTION 1:
Turn oven to Steam, 210º – 212º F, and cook for 2 hours, uncovered. Drippings can be thickened for sauce or gravy or served with sliced meat as an au jus.
OPTION 2:
Turn oven to Reheat, 220º F, and cook for 2½ hours, uncovered. Drippings can be thickened for sauce or gravy or served with sliced meat as an au jus.
Serves 6
Per serving approx. 500 kcal, 37 g fat, 0 g carbohydrates, 39 g protein
59
Peppered Sirloin
INGREDIENTS
2½ lb. sirloin
1 tsp. each of white, black, freeze-dried green and sichuan peppercorns
5 allspice berries
2 tsp. coarse salt
2 tbsp. clarified butter
1 tbsp. wholegrain mustard
6 tbsp. butter, ice-cold
Pepper, freshly ground
SETTINGS
TRUE CONV, 300 º F
approx. 2 hours,
depending on weight
Baking Pan
Meat Dishes
Take the meat out of the refrigerator one hour before cooking.
Coarsely pound the peppercorns and allspice in a mortar. Rinse the meat and pat dry. Rub the salt and pepper mixture into the meat. Sear the meat in clarified butter in a skillet on medium heat for about 10 minutes, turning frequently. Remove the meat. Deglaze the drippings in the skillet with a little water and set aside.
Place the sirloin in the baking pan and cook as indicated. After the cooking has stopped, leave the meat in the oven (switched off) for about 10 minutes.
Remove the sirloin and collect the meat juices. Slice the meat.
Stir together the drippings from the roasting dish, the skillet drippings and mustard.
Bring to a boil, turn heat off, and gradually beat in small flakes of ice-cold butter.
Season the sauce with pepper and serve with the sirloin.
Serves 4
Per serving approx. 598 kcal, 39 g fat, 0 g carbohydrates, 62 g protein
60
Cabbage Rolls
INGREDIENTS
1 stale bread roll
3 tbsp. milk
8 outer cabbage leaves
1 shallot
1 garlic clove
2 oz. diced bacon
1 tbsp. clarified butter
½ lb. ground beef
½ lb. ground pork
1 egg
½ tsp. marjoram, finely chopped
Salt and black pepper
Nutmeg
1 cup vegetable broth
Barely ½ cup heavy cream
In Addition
Kitchen string
Meat Dishes
SETTINGS
STEAM, 210° – 212°F
Cabbage Leaves
3 minutes
Perforated + Baking Pan, (Level 3 + 1)
Rolls
40 minutes
Baking Pan (Level 2)
Cut the bread into cubes and soak in hot milk.
Wash the cabbage leaves and put them into the oven in the perforated pan. Steam as indicated. Then rinse the leaves in cold water and dab dry. Remove coarse leaf veins.
Peel and dice the shallot and garlic. Sweat the shallots and diced bacon in a pan in the hot clarified butter on the cooktop. Add to the bread cubes and mix well with the ground beef and pork, egg, garlic and marjoram. Generously season with salt, pepper and nutmeg.
Lay out cabbage leaves in slightly overlapping pairs, put some stuffing on each pair, roll them up and tie with kitchen string.
Sear the rolls in a skillet with a little clarified butter and then place in the baking pan.
Pour over the vegetable broth and steam as indicated.
Remove the string from the cabbage rolls and keep rolls warm. Add cooking juices to saucepan containing heavy cream and reduce the sauce by a third. Season to taste and serve with or atop the cabbage rolls.
Serves 4
Per serving approx. 611 kcal, 47 g fat, 15 g carbohydrates, 34 g protein
61
Leg of Lamb with Juniper Sauce
Meat Dishes
INGREDIENTS
3 lb. boneless leg of lamb
3 garlic cloves
5 sprigs thyme
2 sprigs rosemary
2 bay leaves
4 tbsp. olive oil
1 tbsp. gin
Salt and pepper
3 tbsp. clarified butter
Juniper Sauce
6 juniper berries
2 cups vegetable broth
¾ cup whipping cream
SETTINGS
STEAM CONV, 350°F
1 – 1½ hours
Baking Pan
The evening before, lightly score the thin layer of fat into diamond shapes. Peel and crush the garlic. Pluck off the thyme and rosemary leaves and chop along with the broken up bay leaves. Mix everything together with olive oil and gin. Rub into the leg of lamb and carefully wrap in plastic wrap. Leave to marinate in the refrigerator overnight.
The next day, take the meat from the refrigerator and allow to stand at room temperature for approximately 1 hour.
Pat the lamb dry with paper towels and remove the herbs and garlic. Season with salt and pepper and sear on all sides in the hot, clarified butter.
Place the leg of lamb in the baking pan and slow cook as indicated. Leave to rest in the appliance for another 10 minutes after cooking.
To make the sauce, lightly crush the juniper berries and briefly roast them in a skillet on the cooktop. Carefully add the vegetable broth and reduce to 1 cup. Strain through a sieve. Bring to the boil with the cream, then reduce by a third. Season with a few drops of gin, salt and pepper.
Cut the leg of lamb into thin slices, arrange and pour over some of the sauce.
Serves 6
Per serving approx. 622 kcal, 38 g fat, 9 g carbohydrates, 60 g protein
62
Meatloaf
INGREDIENTS
Meatloaf
2 lbs. lean ground beef
½ of 8 oz. can tomato sauce
1 cup oatmeal
1 egg, beaten
1 pkg. dry onion soup mix
¼ tsp. pepper
1 tbsp. prepared horseradish
Tomato Sauce
Remaining ½ can tomato sauce
2 tbsp. brown sugar
½ cup water or broth
2 tbsp. prepared mustard
2 tbsp. vinegar
SETTINGS
STEAM CONV, 350°F
40 – 45 minutes
Baking Pan
Meat Dishes
Mix all the meatloaf ingredients together and form into a loaf. Cook as indicated.
While the meatloaf is cooking, mix together the sauce ingredients listed above. Bring to a simmer on the cooktop and after about 25 minutes, baste the meatloaf with the sauce. Keep the sauce warm and serve as an accompaniment.
COOK’S TIP:
Savor the flavor of this family favorite as a sandwich made from the leftovers the next day. Simply set the oven to Steam Convection, 350ºF and reheat for 5 minutes.
Serves 6
Per serving approx. 434 kcal, 25 g fat, 19 g carbohydrates, 32 g protein
63
Poultry Dishes
Marinated Chicken Skewers
Poultry Dishes
INGREDIENTS
1 lb. chicken breast fillet
1 yellow pepper
12 small mushrooms
12 small cherry tomatoes
Balsamic Marinade
1 shallot
3 tbsp. pumpkin seed oil or hazelnut oil
1 tbsp. white balsamic vinegar
Juice of half an orange
1 tbsp. honey
½ bunch of basil
Salt and black pepper
Sweet & Sour Salad
Dressing
2 tbsp. pumpkin seed oil or hazelnut oil
2 tbsp. white wine vinegar
1 tsp. mustard
1 tbsp. honey
Juice of half an orange
Salt and black pepper
To Serve
1 bunch of arugula
In Addition
Skewers
SETTINGS
STEAM, 210 – 212°F
15 minutes
Baking Pan
Rinse the chicken fillet under cold water, remove the skin and pat dry. Cut into 1 inch cubes and put into a shallow dish.
Peel and mince the shallot. Stir together the pumpkin seed oil, balsamic vinegar, orange juice, honey, a few basil leaves and the diced shallot to make the marinade.
Season with salt and pepper and pour over the chicken. Marinate for at least an hour in the refrigerator, turning frequently.
Halve the pepper, remove the seeds and cut into squares. Wipe the mushrooms and remove the stems. Wash the cherry tomatoes.
Remove the diced chicken from the marinade and wrap each cube individually in a basil leaf. Slide the wrapped squares onto 4 large skewers with the diced pepper, mushrooms and cherry tomatoes and place in the baking pan. Steam as indicated.
Meanwhile, heat the ingredients for the salad dressing in a small pan, stirring continuously.
Wash and dry the arugula. Arrange on a platter and place the skewers on top. Drizzle the warm salad dressing over the skewers. Season with freshly ground black pepper.
Serves 4
Per serving approx. 339 kcal, 20 g fat, 17 g carbohydrates, 23 g protein
65
Chicken and Dumplings
Poultry Dishes
INGREDIENTS
1 – 10 oz. can cream of celery soup
1 – 8 oz. carton chicken stock
1 packet McCormick ® Chicken
Gravy mix
1 – 12½ oz. can white meat chicken
1 – 10 oz. pkg. frozen peas and carrots
1 – 10.6 oz. container Bisquick ®
Shake ‘n Pour
SETTINGS
Chicken
STEAM CONV, 400°F
20 minutes
8" square baking pan + Rack
With Dumplings
STEAM, 210 – 212°F
10 minutes
then change to STEAM CONV, 250°F
10 minutes
Mix together in an 8” square baking pan the soup, chicken stock and seasoning packet. Break up the chicken into bite-size pieces and stir into the sauce along with the peas and carrots.
Place pan on oven rack and cook for 20 minutes or until mixture is hot throughout.
Add water to the fill line in the Bisquick® container and shake as directed.
(Remember to loosen lid as per label instructions). Remove pan from oven and pour out 5 dumplings on the top of the sauce.
Return pan to oven, set oven to Steam at 210º – 212ºF for 10 minutes. Change mode to Steam Convection at 250ºF for 10 minutes more.
Remove pan, turn dumplings over and serve.
Serves 6
Per serving approx. 386 kcal, 13 g fat, 47 g carbohydrates, 20 g protein
66
Roast Chicken with Lemon-thyme
Stuffing and Pistachios
INGREDIENTS
Lemon-thyme Stuffing
2 oz. white bread
3 tbsp. parsley, chopped
Large sprig thyme, stems removed
Zest of 1 lemon
½ cup pistachio nuts, finely chopped
Salt and black pepper
3 cloves garlic, peeled and cut into slivers
1 – 4½ lb. whole chicken
1 lemon, cut into wedges
8 whole black olives
Roast Chicken
1 tbsp. sunflower oil
1 onion, finely chopped
8 black olives, pitted and finely chopped
1 small egg, beaten
Poultry Dishes
SETTINGS
STEAM CONV, 350°F
60 – 70 minutes
Baking Pan + Wire Rack
(Level 2)
After 30 minutes,
add the lemon wedges
and olives at
Baking Pan – Half Size
(Level 4)
Place the bread, parsley and half of the thyme in a blender and whisk to a fine breadcrumb mix. Stir in the lemon zest and chopped pistachio nuts. Season with salt and pepper.
Heat the sunflower oil in a pan and fry the onion until golden. Add the chopped olives and beaten egg to the breadcrumb mix and combine well.
Rinse the chicken under cold water and pat dry. Slide the garlic slivers and small sprigs of the remaining thyme under the chicken skin. Fill the breast cavity with the stuffing and tuck the flap under the chicken.
Place the chicken on the wire rack over the baking pan and cook as indicated for
30 minutes.
Place the lemon wedges and whole olives on the half size pan and insert into the oven at level 4. Continue to cook for 30-40 minutes.
Serves 6
Per serving (by 6 servings) approx. 538 kcal, 34 g fat, 6 g carbohydrates, 53 g protein
67
Roasted Cornish Game Hens
Poultry Dishes
INGREDIENTS
2 cornish game hens, approx. 2 lb. each
Pepper and herb salt
2 – 3 tbsp. olive oil
Salt
Sweet paprika powder
1 tbsp. fresh rosemary, finely chopped
1 tbsp. fresh sage, finely chopped
SETTINGS
STEAM CONV, 350°F
40 – 50 minutes
Baking Pan with Wire Rack
Rinse the cornish hens under cold water, pat dry with paper towels. Cut into two halves of equal size.
Season the insides of the cornish hens with pepper and herb salt.
Mix the seasoning and herbs into the oil and use to coat the outside of the cornish hens.
Place on the wire rack, skin side up. Slide into the oven together with the baking pan.
Roast as indicated.
COOK’S TIP:
Instead of herb salt you could also use coarse sea salt.
Serves 4
Per serving approx. 610 kcal, 40 g fat, 0 g carbohydrates, 64 g protein
68
Duck Breast in a Honey and
Balsamic Vinegar Sauce
Poultry Dishes
INGREDIENTS
3 – 4 duck breast fillets, approx. 1½ lb.
2 tbsp. honey
6 tbsp. balsamic vinegar
½ lb. chestnut mushrooms
2 slices bacon
3 garlic cloves
1 large sprig of rosemary
Salt and black pepper
2
3 tbsp. olive oil
⁄
3
cup white wine
2 tbsp. cornstarch mixed with water
SETTINGS
SLOW COOK, 170°F, Preheat
5 – 7 minutes
Baking Pan
Preheat the oven with the baking pan in it.
Rinse the fillets under cold water and pat dry. Remove the skin and fat from the fillets and cut the meat into strips ½ inch wide. Mix the honey and vinegar.
Marinate the duck breast strips in it for 15 minutes.
Meanwhile, clean the mushrooms and halve or quarter them, according to size.
Cut the bacon into strips and the garlic into thin slices. Strip the rosemary leaves from the sprig.
Thoroughly drain the strips of duck breast and set the remaining marinade aside.
Dab the meat dry and season with salt and pepper. Sear the meat in batches in hot olive oil for 1 minute. Place in the preheated baking pan and braise as indicated.
Sear the bacon slightly in the remnants in the pan. Add the mushrooms, garlic and rosemary and fry briefly. Pour in the white wine and marinade. Reduce to approx.
3 tbsp. of liquid.
Stir the cornstarch into the simmering sauce and season with pepper and salt.
Pour this over the strips of duck breast and serve immediately.
Serves 4
Per serving approx. 284 kcal, 9 g fat, 16 g carbohydrates, 29 g protein
69
Turkey
INGREDIENTS
1 – 14 lb. fresh turkey
Softened, unsalted butter
In Addition
Kitchen string
Poultry Dishes
SETTINGS
STEAM CONV, 325°F
60 – 90 minutes
Baking Pan with Wire Rack
Remove the giblets and neck from the turkey cavity; discard or reserve for another use.
Rinse the turkey with cold water, and pat dry with paper towels. Tie the ends of the legs together with string, and tuck the wings behind the back.
Place wire rack on top of the baking pan and set the turkey on the rack. Rub the skin with softened butter.
Insert the rack assembly and bird into a cold oven, feet first, as indicated.
After 45 minutes, shield the ends of the drumsticks with foil to prevent over-browning. Resume cooking for another 45 minutes at the same setting.
After 1½ hours, check the turkey for doneness; temperature should reach 170ºF.
When the turkey is done, remove from the oven and tent with foil.
Serves 15
Per serving approx. 420 kcal, 8 g fat, 0 g carbohydrates, 63 g protein
70
Mexican Chicken and Vegetable Wraps
Poultry Dishes
INGREDIENTS
2 chicken breast fillets,
½ lb.
2 tbsp. soy sauce
¼ tsp. Tabasco®
¼ cup sour cream
Avocado Spread
1 small, ripe avocado
1 tbsp. lime juice
1 tbsp. chopped chives
Salt and pepper
1 red pepper
Iceberg and romaine lettuce or arugula
8 mushrooms
1 red onion
4 flour tortillas, about
8” diameter
SETTINGS
STEAM, 210 – 212°F
15 minutes
Wire Rack + Baking Pan
Rinse the chicken breast fillets under cold water and pat dry. Stir together the soy sauce and Tabasco® and marinate the chicken breast fillets, covered, for 30 minutes.
Turn once during this time.
Halve the avocado and remove the pit. Scoop out the flesh with a spoon, immediately drizzle with lime juice and mash with a fork. In a second bowl, mix together the sour cream and chives. Season both the avocado and the sour cream with salt and pepper.
Chop the pepper and lettuce into strips and the mushrooms into thick slices. Peel the onion and cut into eighths.
Place the marinated chicken breasts in the baking pan. Add the pepper, mushrooms and onion. Do not mix them together.
Tightly wrap the tortillas in parchment paper, put on the wire rack and insert into the oven at level 3. Insert the chicken breast fillets and vegetables underneath. Cook as indicated.
Cut the steamed chicken breast fillets into strips. Spread the avocado mix over each tortilla. Place lettuce, mushrooms, pepper, chicken and onion onto each tortilla. Put the sour cream on top. Roll up the tortillas and serve immediately.
Serves 4
Per serving approx. 306 kcal, 16 g fat, 18 g carbohydrates, 23 g protein
71
Stuffed Chicken Breast Fillets
Poultry Dishes
INGREDIENTS
4 chicken breast fillets, approx. 1½ lb.
8 sun-dried tomatoes, packed in oil & drained
1 garlic clove
½ bunch of basil
Salt and black pepper
1 tbsp. olive oil
3 tbsp. dry white wine or vermouth
3 tbsp. chicken stock or vegetable broth
Basil Sauce
½ bunch of basil
3 oz. mascarpone
3 oz. gorgonzola
1 pinch cayenne pepper
Salt
A little lemon juice
SETTINGS
STEAM CONV, 350°F
14 – 16 minutes
Baking Pan
Rinse the fillets under cold water and pat dry. Make an incision along the side of each to make a pouch. Finely chop the sun-dried tomatoes, garlic and basil in the blender, season with salt and pepper. Fill the chicken pouches with the tomato mixture.
Season the outside of the fillets with salt and pepper.
Grease the baking pan with olive oil. Place the fillets in the baking pan and drizzle with white wine and chicken stock. Cook as indicated.
To make the sauce, pour the cooking juices into a small pot and reduce to about 3 oz.
Finely chop the basil. Add the mascarpone and gorgonzola to the cooking juices and allow to melt. Stir in the basil and season the sauce with cayenne pepper, salt and lemon juice.
Cut the chicken fillets diagonally into slices. Arrange on warmed plates and pour the sauce over the top.
Serves 4
Per serving approx. 312 kcal, 15 g fat, 2 g carbohydrates, 41 g protein
72
Pastries and Desserts
Pastries and Desserts
Créme Brulee
INGREDIENTS
1 quart heavy cream
1 vanilla bean, split and scraped
¼ cup superfine sugar
1 cup sugar
6 egg yolks
To Garnish
Superfine sugar
Fresh berries
Pastries and Desserts
SETTINGS
SLOW COOK, 215°F
60 minutes
10 Ramekins in the Perforated
Baking Pan
Heat together the cream, vanilla bean and pulp until steamy hot. In the meantime, cream together the sugar and egg yolks till pale in color.
Remove the bean from the cream. Temper the eggs by stirring in a little of the hot cream into them; then whisk the egg mixture into the cream.
Divide the mixture into 10 ramekins. Cook as indicated or until set when jiggled.
Sprinkle superfine sugar evenly on the top of the cream mixture in the ramekins and caramelize with a torch, forming a crisp, thin top.
Garnish with a fresh berry if desired and serve.
SUBSTITUTE:
For ¼ cup superfine sugar substitute ¼ cup granulated sugar ground in a food processor for 15 – 20 seconds.
Serves 10
Per serving approx. 458 kcal, 38 g fat, 28 g carbohydrates, 3.5 g protein
74
Pears in Red Wine
INGREDIENTS
2 ⁄
3
cup red wine
½ cup brown sugar
2 tbsp. blackberry or cherry jam
½ tsp. cinnamon
Grated zest of an orange
4 medium-sized pears
Pastries and Desserts
SETTINGS
STEAM, 210 – 212°F
20 minutes
Baking Pan
Heat the red wine, sugar, jam, cinnamon and orange zest in a saucepan until the sugar and jam have dissolved.
Peel the pears, halve lengthways and remove the core with a melon baller or knife.
Spread out the fruit in the baking pan, immediately pour over the red wine mixture and carefully turn the pear halves in the sauce. Cook as indicated until the pears are soft, but not falling apart.
Remove the pears and arrange on plates. Reduce the red wine mixture in a saucepan over a low heat. Pour the red wine sauce over the pears and serve warm.
Serves 4
Per serving approx. 204 kcal, 0 g fat, 44 g carbohydrates, 1 g protein
75
Rhubarb and
Apple Compote
INGREDIENTS
1¾ cups rhubarb
1¼ cups sugar
2 small apples
1 cinnamon stick
Pastries and Desserts
SETTINGS
STEAM, 210 – 212°F
3 – 5 minutes
Baking Pan
Wash and peel the rhubarb and trim the ends. Divide thick stalks lengthways, then cut into pieces.
Place the rhubarb in the baking pan, sprinkle with sugar and shake thoroughly.
Wash, core and peel the apples. Quarter the apples and cut into slices only shortly before preparation. Add to the rhubarb along with the cinnamon stick.
Once some juice has formed, steam the rhubarb and apple mixture as indicated.
VARIATION:
Instead of the cinnamon stick, try slicing open a vanilla pod and adding it.
To sweeten the dish and as an alternative to the apples, try a sliced banana or
1½ cups strawberries.
Serves 4
Per serving approx. 211 kcal, 0 g fat, 47 g carbohydrates, 1 g protein
76
Poached Pears in
Spiced Orange Liqueur
INGREDIENTS
2 cups orange juice
½ cup of orange liqueur
2 cups water
½ cup granulated sugar
Zest of 1 orange
3 star anise
1/3 cup of cranberries
3 cinnamon sticks
3 whole cloves
6 ripe, but firm, Anjou pears, peeled
Garnish
Orange slices
Cinnamon sticks
Star Anise
Pastries and Desserts
SETTINGS
STEAM, 210 – 212°F
35 minutes
Baking Pan
In the baking pan combine the orange juice, orange liqueur, water, sugar, orange zest, star anise, cranberries, cinnamon sticks, and cloves. Place the pears in the pan.
Place in oven and cook as indicated or until pears are tender.
Remove from oven and set aside to cool. Once cool, put pears and syrup in the refrigerator until thoroughly chilled.
Serve pears with syrup spooned over and garnish with orange slices, cinnamon stick and Star Anise, if desired.
Serves 6
Per serving approx. 274 kcal, 0 g fat, 56 g carbohydrates, 1.5 g protein
77
Baked Apples
INGREDIENTS
2 large apples
2 tbsp. cinnamon
2 tsp. dried apricots, chopped
2 tsp. brown sugar
2 tsp. butter
Pastries and Desserts
SETTINGS
STEAM CONV, 400°F
20 minutes
Baking Pan – Half Size
Wash the apples and pat dry. Using a paring knife remove a 1” wide strip of peel from the top around the stem. With a melon ball maker, remove the stem, core and seeds down to the blossom end of the apple but leaving a bit of the base in tact (to contain the filling).
Sprinkle the interior of the hollowed out centers with cinnamon, and stuff with chopped apricots and brown sugar and top with a bit of butter.
Spray the interior of the half size baking pan with non-stick spray and add the apples.
Place the pan in the oven and cook as indicated.
COOK’S TIPS:
Serve as is or with poured cream or ice cream for dessert.
Serves 2
Per serving approx. 178 kcal, 4 g fat, 37.5 g carbohydrates, 1 g protein
78
Flan
INGREDIENTS
8 tbsp. + 4 tbsp. granulated sugar
Lemon or orange zest
4 eggs
1 – 14 oz. can condensed milk
14 oz. whole milk
Pastries and Desserts
SETTINGS
SLOW COOK, 230°F
25 – 30 minutes
8 Ramekins in the Perforated
Baking Pan
In saucepan, caramelize 8 tbsp. sugar.
Pour enough caramelized sugar in each ramekin just to coat the bottom.
Add a pinch of zest to each.
Gently blend eggs until smooth (DO NOT BEAT). Then add 4 tbsp. sugar.
Stir together until the sugar is dissolved.
Add both the condensed and whole milk to the egg mixture. Stir in until well blended
(DO NOT BEAT).
Pour mixture into each of the ramekins. Bake as indicated.
After removing from oven, allow to cool slightly. Then invert individual flans onto serving dishes.
Serves 8
Per serving approx. 338 kcal, 10 g fat, 53 g carbohydrates, 10 g protein
79
Easy Angel Dessert
Pastries and Desserts
INGREDIENTS
1 – 16 oz. pkg. angel food cake mix
1 – 20 oz. can crushed pineapple with heavy syrup
1 tsp. vanilla extract
SETTINGS
STEAM CONV, 350°F
17 minutes
Baking Pan
Place all ingredients in the baking pan. Mix well with a fork.
Bake 17 minutes or until nicely browned; turn oven off. Let cake remain in oven 2 - 3 more minutes. Remove, and let cool.
KITCHEN TIP:
Loosen the cooled cake from the pan by sliding a metal spatula between the cake and pan, constantly press the spatula against the pan and draw it around in a continuous, not sawing, motion.
COOK’S TIPS:
Serve with whipped cream, ice cream or fruit.
Serves 12
Per slice approx. 178 kcal, 0 g fat, 40.5 g carbohydrates, 3 g protein
80
Red Currant Tart
INGREDIENTS
1⅔ cups flour
1 tsp. baking powder
¾ cup sugar
1 pinch salt
1 stick (8 tbsp.) butter
1 egg
In Addition
Butter for greasing the dish
Topping
1 lb. red currants
1 cup ground hazelnuts
1 tbsp. breadcrumbs
5 egg whites
1 tbsp. lemon juice
1½ cups sugar
Pastries and Desserts
SETTINGS
TRUE CONV, 325°F
65 – 70 minutes
Springform Cake Pan on Wire Rack
Put the flour, baking powder and sugar in a bowl. Add the salt, butter and egg and knead into a dough ball using the dough hook on the hand mixer, first on a low setting and then gradually higher until combined. Wrap in foil and chill for ½ – 1 hour.
Wash the red currants, remove the stems and leave to dry thoroughly.
Grease the pan and line with two thirds of the dough. Shape the remaining dough into a roll and use to rim the pan to make a 1” high outer crust. Prick the pastry base several times with a fork. Mix the hazelnuts and bread crumbs together and spread over the pastry base.
Beat the egg whites, lemon juice and sugar until stiff. Mix the drained red currants with half the egg white mixture and place in the pan. Spread the rest of the egg white mixture over the berries. Bake as indicated.
10” springform cake pan, approx. 12 slices
Per slice approx. 336 kcal, 16 g fat, 42 g carbohydrates, 6 g protein
81
Creamy Chocolate Torte
INGREDIENTS
¾ lb. dark chocolate, grated
10 tbsp. butter
1¼ cups sugar
8 eggs
¼ cup powdered sugar
1¼ cups flour
1 level tsp. baking powder
4 tbsp. apricot jam
½ lb. dark chocolate coating
Pastries and Desserts
SETTINGS
TRUE CONV, 325°F
60 minutes
Springform Cake Pan on Wire Rack
Melt the chocolate in a water bath. Cream the butter and sugar until light and fluffy.
Separate the eggs. Gradually add the melted chocolate and egg yolks to the butter mixture and beat well.
Beat the egg whites with the powdered sugar until stiff and gently combine with the chocolate cream mixture.
Combine the flour and baking powder and sift onto the egg mixture. Carefully mix everything together.
Cover the base of the springform cake pan with parchment paper. Pour the mixture into the pan and bake as indicated.
Allow the cake to cool in the pan. Loosen the sides from the pan with a sharp knife, turn it out and remove the parchment paper.
Warm the jam then spread it over the cake. Once cooled glaze the cake.
For the glaze, melt the chocolate coating in a water bath. Coat the whole cake in the glaze, making sure it is evenly spread and not too thin. Transfer the cake to a cake plate and let stand again for several hours.
10” springform cake pan, approx. 12 slices
Per slice approx. 410 kcal, 21 g fat, 46 g carbohydrates, 9 g protein
82
Puff Pastry Shells with Fruit Filling
INGREDIENTS
1 – 10 oz. pkg. Pepperidge Farm ®
Puff Pastry Shells
1 can prepared fruit pie filling
1 can Reddi-Wip®, optional
Pastries and Desserts
SETTINGS
TRUE CONV, 400°F, Preheat
STEAM CONV to bake
20 – 25 minutes
Baking Pan
Preheat oven.
Place frozen pastry shells in baking pan with space in between. When preheated, change setting to Steam Convection. Bake as indicated or until golden brown and puffed.
Cool for 5 minutes and using a fork remove the center top and soft pastry underneath.
Fill shells with fruit filling and top with whipped cream if desired.
Serves 6
Per slice approx. 302 kcal, 12 g fat, 46 g carbohydrates, 3.5 g protein
83
Eclairs with a
Mocha Cream
INGREDIENTS
6 oz. water
2 tbsp. + 1 tsp. butter
1 tsp. vanilla
1 pinch salt
¾ cup flour
2 medium eggs
Filling
¾ cup whipping cream
1½ tsp. instant coffee powder
1 – 2 tsp. sugar
Pastries and Desserts
Coffee Glaze
¾ cup powdered sugar
1 – 2 tsp. instant coffee powder
1 tsp. rum
SETTINGS
STEAM CONV, 400°F
20 minutes
Baking Pan
Bring the water, butter, vanilla and salt to the boil in a saucepan. Remove from the heat. Add the flour all at once and stir in well. Reduce the heat and continue to stir the dough over medium heat until it comes away from the bottom of the pan. Remove the pan from the heat, and add the eggs, one at a time, mixing thoroughly after each.
Line the baking pan with parchment paper. Put the dough into a piping bag with a large star-shaped nozzle. Pipe out finger-length strips, leaving space in between.
Start close to the edge, as the eclairs rise very well in the steam. Bake the eclairs as indicated until golden brown.
Immediately after baking, slice open the eclairs with a serrated knife and leave to cool.
To make the filling, beat the cream, coffee powder and powdered sugar until stiff and spoon into a piping bag.
To make the glaze, stir together the sugar, 1 tsp. of hot water, the coffee powder and rum. Spread over the top half of each eclair.
Pipe the filling into the bottom half and replace the top.
Makes 10 eclairs
Per eclair approx. 184 kcal, 10 g fat, 21 g carbohydrates, 3 g protein
84
Marble Cake
Pastries and Desserts
INGREDIENTS
Light Sponge
2¾ cups flour
2 ⁄
3
cup cornstarch
4 tsp. baking powder
1 cup sugar
½ tsp. vanilla
1 pinch salt
1 ⁄
3
cup butter, softened
4 eggs
2 tbsp. rum
1 ⁄
3
cup + 2 tbsp. milk
Dark Sponge
1 ⁄
3
cup sugar
1 tbsp. cocoa
1 ⁄
3
cup ground almonds
2 – 3 tbsp. milk
SETTINGS
TRUE CONV, 300°F
60 – 65 minutes
Loaf Pan on Wire Rack
In Addition
Butter
1 – 2 tbsp. bread crumbs for the cake pan
Grease the cake pan and sprinkle with bread crumbs.
To make the light sponge mixture, mix the flour, cornstarch and baking powder together and sift into a deep mixing bowl.
Add the sugar, vanilla, salt, softened butter, eggs, rum and milk. Mix the ingredients with a hand mixer or a food processor, initially on a low setting. Once the flour has been incorporated, quickly beat the mixture until smooth. Do not over-beat.
Place half the mixture into the pan.
Stir the sugar, cocoa, almonds and milk into the remaining mixture and add to the light mixture in the pan.
Working in a spiral action, use a fork to marble the two mixtures together, then bake as indicated.
12” loaf pan makes approx. 15 slices
Per slice approx. 308 kcal, 15 g fat, 36 g carbohydrates, 5 g protein
85
Breads
Braided Loaf
Breads
INGREDIENTS
41/3 cups all-purpose flour
1 packet dry yeast
1 tsp. sugar
Approx. 1 cup milk, lukewarm
½ cup golden raisins
1 stick butter
½ cup sugar
¼ tsp. salt
In Addition
Butter for greasing the pan
Optional
Powdered sugar for dusting
SETTINGS
PROOF, 100° F
10 minutes
Bowl on Wire Rack
PROOF, 100° F
10 minutes
Baking Pan
To Bake
STEAM CONV, 325°F
30 – 35 minutes
Put the flour into a mixing bowl and stir in the dried yeast until evenly distributed.
Add 1 tsp. sugar and lukewarm milk to the flour. Knead everything into a smooth dough. Place the bowl on the wire rack and allow the dough to proof as indicated.
In the meantime, wash the raisins and blanch them in boiling water.
Add butter, sugar and salt to the dough. Knead the dough thoroughly. Add the raisins and continue to knead until the dough comes away from the side of the bowl.
Thoroughly knead the prepared dough again and divide into three equal pieces.
Roll these pieces into evenly sized strands and braid.
Place in the greased baking pan and proof as indicated.
Bake the braided loaf as indicated. When bread has cooled, dust with powdered sugar.
Serves approx. 15 slices
Per slice approx. 226 kcal, 7 g fat, 36 g carbohydrates, 5 g protein
87
Cheese Twists
INGREDIENTS
1 package frozen puff pastry
8 oz. aged Gouda
Pepper, coarsely ground
1 egg yolk
A little milk
For Sprinkling
Some caraway, sesame and/ or poppy seeds
SETTINGS
STEAM CONV, 400°F
20 – 25 minutes
Baking Pan
Breads
Defrost the puff pastry. Sprinkle the pastry sheets with a little water, place them on top of each other and roll out on a floured work surface to a 14” x 14” square.
Grate the cheese and sprinkle half of it over one half of the pastry. Season with pepper and fold the other half of the pastry over. Roll out flat with a rolling pin.
Beat the egg yolk and milk together and use to glaze the pastry. Sprinkle with caraway, sesame or poppy seeds and the remaining cheese. Then cut the pastry using a pastry wheel into strips approx. ¾ inch wide.
Line the baking pan with parchment paper. Twist the strips into a spiral and place in the baking pan.
Leave the cheese twists to rest in the refrigerator for at least 10 minutes. Then bake the cheese twists as indicated.
Serves approx. 10 pieces
Per twist approx. 141 kcal, 11 g fat, 7 g carbohydrates, 3 g protein
88
Cowboy Corn Sticks
INGREDIENTS
1 – 8½ oz. pkg. corn muffin mix
½ cup salsa
1 egg
SETTINGS
TRUE CONV, 400° F, Preheat
Sticks
12 minutes
Muffins
15 minutes
Corn Stick or Muffin Pan on
Wire Rack
Breads
Preheat oven.
Spray corn stick pans or muffin tin with non-stick spray.
Mix together ½ cup salsa and the egg; stir in the corn muffin mix.
Let stand 2 – 3 minutes and stir again. Portion batter into 12 corn stick forms or 6 muffin tins.
Bake as indicated or until corn sticks are brown; let rest 1 – 2 minutes and turn out of pans.
Makes 1 dozen sticks
Per serving approx. 73 kcal, 2.5 g fat, 10.5 g carbohydrates, 2 g protein
89
MULTI-GRAIN BREAD
INGREDIENTS
1 1 ⁄
3
cups rye flour
4¼ cups wheat flour
2 packets dry yeast
1 tbsp. honey
Approx. 1 cup lukewarm water
Approx. 1 cup lukewarm buttermilk
2 tbsp. flax seeds
2 tbsp. sesame seeds
2 tbsp. sunflower seeds
1 tbsp. pumpkin seeds
1 tbsp. salt
1 tbsp. bread spice
SETTINGS
PROOF, 100°F
1. 15 minutes
2. 15 minutes
Bowl on wire rack
To Bake
STEAM CONV, 450°F
15 minutes then 350°F
for 30 – 35 minutes
Loaf Pan on Wire Rack
Breads
Mix the two flours in a large mixing bowl. Make a well in the center, add the yeast and stir in the honey and a little lukewarm water. Leave to proof as indicated.
Gradually add the remaining ingredients to the dough, work it all into an elastic dough and form into a loaf. Place the loaf in a greased loaf pan and leave to proof as indicated.
Using a sharp knife, score diamond shapes in the risen loaf and prick all over with a cocktail stick. Sprinkle with water and bake as indicated.
Loaf pan 12”, approx. 20 slices
Per slice approx. 143 kcal, 3 g fat, 23 g carbohydrates, 6 g protein
90
Dinner Rolls
Breads
12 frozen white dinner rolls
Squeeze bottle margarine
(optional)
SETTINGS
Option 1: For Frozen Option 2: For Thawed
PROOF, 100°F
1 – 2 hours
PROOF, 100°F
20 – 30 minutes
To Bake To Bake
STEAM CONV, 350°F STEAM CONV, 350°F
15 minutes 15 – 17 minutes
Baking Pan (Level 3) Baking Pan (Level 3)
OPTION 1 FOR FROZEN:
Spray the baking pan with non-stick spray. Place frozen rolls in pan leaving ½” space around each. Place rolls, uncovered, on rack position 3 in steam oven set on Proof for
1 -2 hours or until thawed and doubled in size.
Remove rolls and turn oven to 350ºF Steam Convection. Bake on rack position 3 for
15 minutes or until golden brown. Remove pan and brush tops with butter if desired.
OPTION 2 FOR THAWED:
Spray baking pan with non-stick spray. Place frozen rolls ½” apart in pan and cover; place in refrigerator overnight. Place in steam oven set on Proof for 20 minutes on rack position 3.
Leaving pan in oven, change setting to Steam and Convection/Combination at 350ºF and bake 15 – 17 minutes or until rolls are evenly browned.
Remove rolls and brush tops with butter if desired.
Serves 12
Per roll approx. 95 kcal, 1.5 g fat, 19 g carbohydrates, 2 g protein
91
White Bread
INGREDIENTS
Makes 2 Loaves
6 2 ⁄
3
cups all-purpose flour
1 packet dry yeast
1 heaping tsp. sugar
1 level tsp. salt
1 tbsp. butter
1 2 ⁄
3
– 2 cups water, lukewarm
In addition
Butter for greasing the pan
SETTINGS
PROOF, 100°F
1. 20 minutes
2. 20 minutes
Bowl on Wire Rack
To Bake
STEAM CONV, 350°F
30 – 40 minutes
Loaf Pan on Wire Rack
Breads
Sift the flour into a mixing bowl and stir in the dried yeast with a fork until evenly distributed.
Add the remaining ingredients. Work the mixture into a smooth dough for about
5 minutes, using the dough hook on an electric hand mixer, starting on the lowest setting and then moving to higher settings until mixed. Leave to proof as indicated.
Knead the dough and place it in the greased pan. Leave to proof once more as indicated.
Then bake as indicated.
Loaf pan 12”, approx. 20 slices
Per slice approx. 136 kcal, 1 g fat, 27 g carbohydrates, 4 g protein
92
Cheese Scones
INGREDIENTS
3¼ cups self-rising flour plus extra for rolling
Pinch of salt
¼ tsp. dry mustard
6 tbsp. butter
2 oz. cheddar, grated
½ cup milk
¼ cup natural yogurt
SETTINGS
STEAM CONV, 400°F
10 – 12 minutes
Baking Pan
Breads
Mix the flour, salt and dry mustard in a bowl and rub in the butter until the mixture resembles fine breadcrumbs.
Stir in half the grated cheese. Combine the milk and yogurt and stir into the mixture, working the ingredients together until a soft dough forms.
Turn out onto a lightly floured surface and knead gently to get a smooth dough. Roll out to an even thickness of about ¾ inch.
Using a 2 inch cutter, mark out 12 –14 scones and place on a greased baking pan.
Gather any trimmings and reshape to make extra scones.
Sprinkle the remaining cheese over each scone and bake as indicated until golden brown. Remove, butter and eat while the scones are still warm.
Serves 6
Per roll approx. 348 kcal, 16 g fat, 41 g carbohydrates, 8 g protein
93
Mini Bagels
INGREDIENTS
1 tsp. sugar
1 tsp. dried yeast
2 1 ⁄
3
cups flour
¾ cup water, lukewarm
½ tsp. salt
1 tbsp. oil
In Addition
1 egg white, whisked
Sesame or poppy seeds
Breads
SETTINGS
PROOF, 100°F
1. 20 minutes
2. 10 minutes
Bowl on Wire Rack (Level 2)
STEAM, 210° F
3 – 5 minutes
Perforated + Baking Pan (Level 2)
To Bake
STEAM CONV, 350°F
20 – 25 minutes
Baking Pan (Level 2)
Stir the sugar, dried yeast and 1 tbsp. flour into ¾ cup warm water and dissolve. Mix the remaining flour with salt. Add the yeast mixture and the oil to the flour and knead to form an elastic dough. Leave to proof as indicated.
Thoroughly knead the dough once more and divide into 10 pieces. Make a small ball from each piece of dough and push a hole into the center. Using circular movements, increase the size of the hole to approximately ¾ inch. Leave to proof as indicated.
Steam the bagels as indicated. Then pat dry, brush with whisked egg white and coat one side with sesame or poppy seeds. Line the baking pan with parchment paper, place the bagels inside and bake as indicated. Place on the wire rack to cool.
VARIATIONS:
Savory Bagels: Knead some roasted onions into the dough.
Cinnamon Raisin Bagels: Add ½ cup raisins and 1 tbsp. each of sugar and cinnamon to the dough.
Makes 10 small bagels
Per bagel approx. 145 kcal, 4 g fat, 23 g carbohydrates, 4 g protein
94
Cornbread
Breads
INGREDIENTS
1 onion
2 sprigs rosemary
1 – 2 red chilis
2 cups cornmeal
2 tbsp. flour
1 tsp. baking powder
1 tsp. salt
1 cup buttermilk
2 eggs
½ cup grated Parmesan
1½ tbsp. melted clarified butter
SETTINGS
STEAM CONV, 325°F
30 – 40 minutes
Springform Cake Pan on Wire Rack
Peel and finely dice the onion. Remove the needles from the rosemary and chop finely. Cut the chili pepper in half, remove the seeds and cut into small pieces.
Mix the cornmeal, flour, baking powder and salt in a bowl. Mix the buttermilk and eggs together and add to the bowl. Add the diced onion, rosemary, chili and
Parmesan.
Stir all ingredients well. Grease the cake pan and mix the rest of the clarified butter into the batter. Place the batter into the cake pan.
Bake the cornbread as indicated until the surface is golden brown.
COOK’S TIPS:
This bread also tastes excellent toasted.
9” springform cake pan serves 6
Per serving approx. 290 kcal, 11 g fat, 37 g carbohydrates, 11 g protein
95
Metric Information
Metric Information
The charts on this page provide a guide for converting measurements from the U.S. customary system, which is used throughout the book, to the metric system.
Common Weight Equivalents
Imperial
½ ounce
1 ounce
4 ounces (¼ pound)
Metric
15 g
28 g
113 g
16 ounces (1 pound) 454 g
1 ¼ pounds
1 ½ pounds
2 pounds
567 g
680 g
907 g
2 ¼ pounds 1 Kg
Oven Temperature Equivalents
325°F
350°F
375°F
400°F
425°F
450°F
475°F
Fahrenheit
100°F
150°F
200°F
250°F
300°F
160°C
180°C
190°C
200°C
220°C
230°C
240°C
Celcius
40°C
65°C
90°C
120°C
150°C
Standard Metric Equivalents
Measure Equivalent
1/8 teaspoon = 0.5 ml
¼ teaspoon = 1 ml
½ teaspoon = 2 ml
1 teaspoon = 5 ml
1 teaspoon
2 teaspoons
¼ cup
1/3 cup
½ cup
⅔ cup
¾ cup
1 cup
2 cups
1 quart
= 15 ml
= 25 ml
= 2 fl. oz. = 50 ml
= 3 fl. oz. = 75 ml
= 4 fl. oz. = 125 ml
= 5 fl. oz. = 150 ml
= 6 fl. oz. = 175 ml
= 8 fl. oz. = 250 ml
= 1 pint = 500 ml
= 1 litre
Volume and Weight
Measure
1 cup butter, sugar, or rice
1 cup flour
1 powdered sugar
1 British
Imperial cup
US &
Canadian cup
Weight
= 8 oz. = ½ lb. = 250 g
= 4 oz. = ¼ lb. = 125 g
= 5 fl. oz. = 150 g
= 10 fl. oz.
= 8 fl. oz. or 237 ml; however the standard metric = 250 ml
Abbreviations
Pound
Ounce
Fluid Ounce
Cup
Teaspoon
Tablespoon lb.
oz.
fl. oz.
c tsp.
tbsp.
96
A
Apulian Rice Salad
Asian Leafy Vegetables with Cilantro Pesto
Asparagus in Mustard Cream Sauce
Asparagus Salad
Autumn Roast Pork
B
Baby Back Ribs
Backyard Shrimp Boil
Baked Apples
Baked Vegetables in a Balsamic Sauce
Braided Loaf
Breads
C
Cabbage Rolls
Cheese Scones
Cheese Twists
Chicken and Dumplings
Coconut and Pumpkin Soup
Cornbread
Corn on the Cob
Cowboy Corn Sticks
Creamy Chocolate Torte
Créme Brulee
D
Dinner Rolls
Duck Breast in a Honey and Balsamic Vinegar Sauce
E
Easy Angel Dessert
Eclairs with a Mocha Cream
Exotic Lentil Curry
F
Fillet of Fish with Mustard Sauce au Gratin
Fish Stew with Fennel
Flan
G
Gnocchi with Sage Butter
Index of Recipes
15
14
35
12
57
91
69
80
84
39
54
48
79
8
95
22
89
61
93
88
66
82
74
58
51
78
26
87
86
34
97
H
Ham and Egg Brunch Cups
Herbed Polenta
L
Leg of Lamb with Juniper Sauce
Lemongrass Risotto
Lobster with Sauce
M
Marble Cake
Marinated Chicken Skewers
Marinated Shrimp on a Bed of Vegetables
Meat Dishes
Meatloaf
Mexican Chicken and Vegetable Wraps
Mini Bagels
Mixed Vegetables with Lemon Cream Cheese Sauce
Moroccan Salad
Multi-Grain Bread
O
Oriental Steamed Fish
Oven Barbecued Brisket
Oven Roasted Sweet Potatoes
P
Parsnips and Potato Mash
Pasta Frittata
Pastries and Desserts
Pears in Red Wine
Peppered Sirloin
Poached Pears in Spiced Orange Liqueur
Potato and Porcini Mushroom Gratin
Potato Dumplings
Potatoes Boiled in Their Skins with Two Dips
Pot-roasted Beef
Poultry Dishes
Puff Pastry Shells with Fruit Filling
Q
Quinoa Salad
Index of Recipes
10
28
18
98
60
77
42
37
23
24
73
75
20
56
64
83
62
25
53
63
71
94
33
85
65
52
55
13
90
47
59
31
R
Red Currant Tart
Reuben Quiche
Rhubarb and Apple Compote
Roast Chicken with Lemon-thyme Stuffing and Pistachios
Roasted Cornish Game Hens
Roasted Potato Salad
Roasted Quinoa with a Cream Sauce
Roasted Sesame Green Beans
Roasted Vegetables
Index of Recipes
68
17
32
36
29
81
43
76
67
S
Salad Nicoise
Savory Poultry Parcels
Seafood Dishes
Side Dishes, Vegetarian Dishes and Casseroles
Small Pasta and Spinach Casseroles
Sole Rolls with a Basil and Salmon Stuffing
Spicy Butternut Squash Bake
Spinach and Eggplant Lasagne
Spinach with Raisins and Pine Nuts
Starters, Soups and Salads
Stuffed Chicken Breast Fillets
Summer Fish Bake
T
Thai Lentil Salad
Tomato Quiche
Trout in White Wine
Turkey
Twice Baked Potatoes
V
Vegetable Pilaf
W
White Bread
11
38
46
70
30
27
92
40
49
41
44
16
9
45
19
21
7
72
50
99
Bosch Home Appliances
1901 Main Street, Suite 600
Irvine, CA 92614
1.800.944.2904
www.bosch-home.com/us (U.S.) www.bosch-home.ca (Canada)
© 2014 BSH Home Appliances Corporation. All Rights Reserved. #14-BOS-0276 4/14
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