Mode d`emploi Micro Fr
Ma Cuisine Vapeur
Ma Cuisine Vapeur
Instructions for use
Recipe book
Instructions for use
Safety instructions ............................................3
The benefits of steam cooking............................4
Description .......................................................5
Using your Magimix steamer.............................6
100°C rice and eggs cooking............................7
80°C fish setting ...............................................8
60°C keeping food warm/reheating ..................8
40°C yoghurt setting.........................................9
Cleaning ..........................................................9
Cooking times ................................................10
Cooking advice ..............................................12
Troubleshooting ..............................................14
Recipes
Contents
Starters ..........................................................15
Fish .............................................................23
Meat .............................................................33
Vegetables .....................................................41
Desserts .........................................................49
Yoghurts.........................................................53
Recipe index ..................................................62
!
PLEASE READ THE SAFETY INSTRUCTIONS (P.3)
THROUGH CAREFULLY BEFORE USING YOUR APPLIANCE.
!
IMPORTANT SAFEGUARDS
When using an electrical appliance, basic safety precautions should always be
followed, including the following:
1. Read all instructions.
2. Do not touch hot surfaces. Use handles or dials.
3. To protect against fire, electric shock and injury to persons do not immerse cord,
plugs or base in water or other liquid.
4. This appliance can be used by children aged from 8 years and above if they
have been given supervision or instruction concerning use of the appliance in a
safe way and if they understand the hazards involved. Cleaning and user maintenance shall not be made by children unless they are aged from 8 years and
above and supervised. Keep the appliance and its cord out of reach of children
aged less than 8 years. Children shall not play with the appliance.
5. Unplug from outlet when not in use and before cleaning. Allow to cool before putting
on or taking off parts, and before cleaning the appliance.
6. Do not operate any appliance with a damaged cord or plug or after the
appliance malfunctions, or has been damaged in any manner. Return appliance to
the nearest authorised service facility for examination, repair or adjustment.
7. Never fill the water tank above the “MAX.” mark, as the water may boil over.
8. Never immerse the base in water or put it in the dishwasher. Clean it with a soft cloth.
9. Always unplug your appliance when it is not in use and before filling the water
tank.
10. The use of accessory attachments not recommended by the appliance manufacturer
may result in fire, electric shock or injury to persons.
11. Do not use outdoors.
12. Do not let cord hang over edge of table or counter, or touch hot surfaces.
13. Do not place on or near a hot gas or electric burner, or in a heated oven.
14. Extreme caution must be used when moving an appliance containing hot oil or
other hot liquids.
15. Always attach plug to appliance first, then plug cord into the wall outlet. To
disconnect, turn any control to “Off”, then remove plug from wall outlet.
16. Do not use appliance other than for intended use.
17. This appliance produces extremely hot steam and must always be handled with
great care. In order to avoid scalds and burns, use a tea towel or oven gloves
when removing the lid, the multi-function bowl or the baskets.
18. This appliance can be used by persons with reduced physical, sensory or mental
capabilities or lack of experience and knowledge if they have been given
supervision or instruction concerning use of the appliance in a safe way and
understand the hazards involved.
19. This appliance is intended solely for domestic use. The following usages are not
covered by the warranty: in kitchen areas reserved for personnel in shops, offices and other workplace environments, on farms, by the patrons of hotels,
motels and other commercial environments of a residential nature, and in bed
and breakfast-type environments.
SAVE THESE INSTRUCTIONS
3
!
SPECIAL CORD SET INSTRUCTIONS
ONLY FOR USA AND CANADA
a. A short power-supply cord (or detachable power-supply cord) is to be
provided to reduce risks resulting from becoming entangled in or tripping
over a longer cord.
b. Longer detachable power-supply cords or extension cords are available and
may be used if care is exercised in their use.
c. If a long detachable power-supply cord or extension cord is used.
1) The marked electrical rating of the detachable power-supply cord or
extension cord should be at least as great as the electrical rating of the
appliance.
2) The cord should be arranged so that it will not drape over the counter top
or table top where it can be pulled on by children or tripped over
unintentionally.
If the appliance is of the grounded type, the extension cord shall be a
grounding-type 3-wire cord.
THE BENEFITS OF STEAM COOKING
GENTLE STEAMING FOR HEALTHIER, TASTIER FOOD
• You can use your Magimix steamer to cook most types of food. Magimix
has chosen the pressureless steaming method because it really takes care
of your food. Instead of watering down the flavour, gentle steaming brings
it out! You will rediscover the true taste of different foods – medium rare
meat will be moist and tender, fish and shellfish will keep their soft, delicate
texture and your vegetables will never be soggy again. To enjoy all these
advantages to the full, make sure you choose only the very freshest organic
produce.
• Steam cooking is good for your health as well as your tastebuds. By using
this gentle, pressureless method, you ensure that your food retains more of
its nutritional value as well as more flavour.
4
DESCRIPTION
Glass lid
Stainless-steel
steamer baskets
Stainless-steel
water tank
Base
Stainless-steel
multi-function bowl.
Upper basket
with removable base
Removable power cord
Cooking time display screen
100°C
steaming
Fish
setting
Yoghurt
setting
“Keep warm”
setting
• We advise you to cook your vegetables, rice, meat, fish, eggs, fruit and desserts at 100°C
and to use the 80°C temperature for fish and more delicate foods. Yoghurt should be
cooked at 40°C.
5
USING YOUR MAGIMIX STEAMER
6
Wash all parts. Ensure Unwind the power
you do not immerse the cord and plug it.
Pour water until it
base in water.
reached the min line
(20mins use) or max
line (1hr30mins use).
Place the food in the
basket(s).
The baskets must be
fitted together properly.
Position the lid.
Turn the dial to the
required temperature.
The time displayed on
the screen is the time
selected by default.
If necessary, adjust
the cooking time
(by pressing the + or
- buttons).
For cooking times
see page 10.
At the end of the
cooking time, the
timer will ring and
the light will flash.
If your dish is cooked,
turn the dial to 0.
Remove the baskets.
Remove the power
Unplug the steamer and cord, then tilt the base
allow it to cool.
away from you (see
mark on tank) to tip
the water out.
Maximum volume: for
cooking larger foods
such as whole chickens,
artichokes and
cauliflowers.
Remove the base from
the upper basket
before putting the
food in.
*
Double capacity: you
can cook several
different dishes at
the same time.
Check that the removable
base is fitted properly.
For optimum results, avoid overloading the baskets. Take care not to block the holes, as
this will prevent the steam from circulating.
Always discard the water in the tank after use.
100°C RICE AND EGGS COOKING
We advise you to cook your vegetables, rice, meat, fish, eggs, fruits and desserts at 100°C.
Rinse the rice.
Add 1 volume
of water for 1 volume
of rice to the
multi-function bowl.
For rice: Place the
multi-function bowl in
the basket.
For eggs: stand the
eggs in the dimples
of the fixed basket
only.
*
!
Switch on your steamer
(see cooking times p11)
Adjust the cooking time
if necessary.
At the end of the
cooking time, the
timer will ring and
the light will flash.
Switch on your steamer If your dish is cooked,
(see cooking times p11) turn the dial to 0.
Adjust the cooking time
if necessary.
There are no egg dimples in the removable basket base.
The lid is intended solely for food storage purposes. Do not use it when cooking.
As this appliance generates a great deal of steam, always use it out of the reach of
children and away from any objects or items of furniture that might be damaged by it.
You may be scalded if the steam comes into contact with your skin. We therefore advise
you to keep a safe distance away from the cooking steam. If you need to handle the lid
while the steamer is on, make sure you lift it away from you, to avoid the risk of being
scalded, and wear oven gloves.
As the baskets are made from stainless steel, we recommend that you always wear oven
gloves when handling them.
7
80°C FISH SETTING
The fish position
offers a gentler cooking temperature of around 80°C, which allows fish to
retain its delicate texture and lose none of its taste and appearance.
Turn the dial to
the fish position.
!
*
If necessary, adjust the
cooking time to suit the
type of fish (whole, fillet,
steak).
At the end of the
If your dish is cooked,
cooking time, the timer turn the dial to 0.
will ring and the light will
flash.
Cooking at this lower temperature makes cooking times slightly longer. To accelerate the
process, you can select the 100°C
temperature setting and reduce the cooking time.
As certain types of fish requires extremely careful cooking, we advise against using the
“keep warm” function, to avoid the risk of overcooking.
If you are steaming fish, we recommend that you use no more than a litre of water, as
certain types of fish cause the water to foam.
60°C KEEPING FOOD WARM/REHEATING
Keeping warm: turn
the dial to
.
Adjust the time setting,
if necessary by using
the + and -.
Adjust the reheating
time to suit the
volume and the
temperature of the
ingredients.
8
Reheating: place the
ingredients in the
multi-function bowl.
Turn the dial to
for 5 min.
1
Then turn the dial to
Adjust the time setting
if necessary.
.
40°C YOGHURT SETTING
Why not use your Magimix steamer to make your own 100% natural yoghurt?
No water is required
for this function.
*
!
Place the yoghurt pots
Turn the dial to the
(without their lids) in one yoghurt setting
of the baskets. Put the
(8-12 hours).
steamer lid on.
At the end of the
cooking time, the timer
will ring.
Turn the dial to 0.
Wait for the yoghurts to cool, then transfer them to the refrigerator for at least 3 hours.
You can make up to 9 yoghurts (125 ml) at a time (1 litre milk and 1 pot yoghurt).
For recipes, turn to the chapter on yoghurts.
We advise you to use a single steamer basket.
The steamer should not be moved at all during the cooking time.
CLEANING
Before moving, storing or undertaking any kind of aftercare, always unplug your Magimix steamer and
wait for it to cool down.
Remove the power
cord, then empty out
the remaining water
by tilting the appliance
away from you.
*
Wipe out the water
tank with a damp
cloth and a little
vinegar.
The baskets and lid can be
cleaned using water and
washing up liquid or in the
dishwasher.
If you notice traces of limescale, remove them with a sponge and vinegar.
9
COOKING TIMES
The cooking times shown below are approximate and may vary considerably, according
to the volume of ingredients being cooked, their quality and nature and, of course, your
own personal tastes.
The cooking times have been calculated with the water tank filled to the maximum level.
Type
Quantity
Cooking
time (min)
Recommendations
Vegetables
100°C
Artichokes
4 medium
60-70
Asparagus
700 g
30-35
Aubergines
4 medium
35
Broccoli
700 g
25
Carrots
700 g
20-30
Celeriac
1
30
Mushrooms
300 g
25-30
Whole
Green cabbage
1 medium
30-40
Cut into quarters.
Cauliflower
1 medium
30-40
Divide into florets
4 medium
20-25
Whole
4 medium
15
Sliced
Chicory
4 medium
35-40
Whole, but remove bitter-tasting base
Spinach
500 g
20-25
Do not pack too tightly
Fennel
4
35
Green beans
700 g
45-50
Lettuce
1 heart
15-20
Peas
700 g
20
Mangetout peas
700 g
25-35
Leeks
6 medium
30-35
Remove green part
Peppers
3
20-30
Deseed and cut into quarters
Potatoes
20 small
25-30
Whole, with skins on
Courgettes
10
Arrange in lattice pattern to allow
steam to circulate
Cut into florets and distribute evenly in
the basket.
Stir halfway through cooking.
To save time, slice them
Cut into large dice
Cut into quarters
COOKING TIMES
Fish
80°C 100°C
Cooked when shells open
Tip: 500 ml water + 500ml white wine
Shellfish
1kg
8-15
Frozen prawns
500g
15-20
Peeled
Crab
1
25
Whole
Lobster
1
25
1 tail
Defrost before steaming
Langoustines
1kg
10
10
Whole
Fresh fish fillets
2
15-20
5-10
Frozen fish fillets
2
20-25
7-15
Fresh sea bream
1
25-30 20-25
Frozen sea bream
1
45-50 30-35
Meat
100°C
Chicken
1
60-70
1.4kg, remove any string and prick all
over with a fork before steaming
Lamb
6
18-30
Chops
Sausages
6
10
Frankfurter-type
Rice
100°C
Rice
500g
25-30
1l in the water tank + 1 volume of water
for 1 volume of rice in bowl.
Stir halfway through cooking
Eggs
Hard-boiled
Medium-boiled
6
6
100°C
16
13
Soft-boiled
6
10
Apples
6
100°C
25-30
Pears
6
25-30
Medium-sized
Fruit
Cored and left whole
11
COOKING ADVICE
Do not overload the steamer baskets as this will prevent the steam from circulating freely.
Steam cooking is simplicity itself, but it requires produce of the utmost freshness and quality
to ensure optimum flavour.
To test if the food is properly cooked, pierce the thickest part with a knife. If it is cooked, the
blade will not meet any resistance.
WATER TANK
You can either fill your water tank to the maximum level (approximately 1.3l) for 1h30
minutes usage, or fill it to the first line for a 20 minutes use. If you choose to use less water,
the water will get to temperature quicker, saving you time and making it more environmentally
friendly.
VEGETABLES
Scrape the vegetables instead of peeling them, so that they retain all
their vitamins.
In the case of non-organic vegetables, we advise against re-using the
cooking water, as the pesticides will have dripped into it.
Cooking times depend on the nature, thickness and freshness of the vegetables. An early
variety of carrot, for example, will take less time to cook than a maincrop one of the same
diameter.
FISH
Leave the scales on whole fish so that they retain all their firmness. A
slice of lemon or a pinch of spices placed inside the cavity of a fish or
on top of fillets will bring out the full flavour. If you have to use frozen
fish, increase the cooking time by 40% or 50%. There is no point
defrosting the fish beforehand.
You can lay the fish either directly in the basket, on a sheet of baking parchment, or a bed of
seaweed, bay leaves, fennel or any other herb of your choice, but make sure you leave gaps
at the bottom of the basket for the steam to circulate.
MEAT
Steamed meat is both tender and tasty. It can, however, look rather
pale and dull, which is why we recommend browning your meat
over a high heat for 5 min in a large casserole dish or frying pan
before steaming it. That way, you will reap all the benefits of
steaming without losing the appetising golden brown exterior.
To keep a joint of meat or a leg of lamb rare while waiting for your guests to sit down at the
table, wrap it in kitchen foil and place it in one of the baskets. Leave the lid slightly ajar and
turn the dial to the “keep warm” position. Your meat will stay hot and pink!
12
COOKING ADVICE
SEASONING
Remember that foods lose some of their salt during steaming. So if you like the taste
of salt, you will have to add a little after cooking. You can lightly season food
before steaming it. You can also give it extra taste by flavouring the water
with herbs or a court bouillon.
DESSERTS
Your Magimix steamer is perfect for making flans, creams and sponges. You
can cook them in individual ramekins, which will halve their normal cooking
time. You can adapt any dessert recipes involving a bain-marie to steam
cooking.
For instance, the multi-function bowl is ideal for preparing chocolate fondues.
YOGHURT
Making homemade yoghurt is extremely easy. All you need is the starter (use
a pot of shop-bought yoghurt the first time) and a litre of milk. Combine the
yoghurt with the milk and pour into pots. Switch your machine on and leave
it on for 8-12 hours.
When the yoghurts have cooled, refrigerate them for 3 hours. They can be
stored in the refrigerator for 5-7 days.
Tips for making perfect yoghurt:
• The base:
When you make yoghurt for the first time, you will need to use shop-bought yoghurt as the
base. A plain full-fat yoghurt is perfect. From then on, you will simply need to “recycle” one
of your own pots of homemade yoghurt, although after 5 or 6 times, you will need to buy
another pot of yoghurt, as the lactic culture quickly loses its effectiveness.
You can also use a commercial yoghurt base, in which case follow the manufacturer’s
instructions.
• The milk:
You can use cow’s milk, soya milk, goat’s or ewe’s milk.
The fat content is an important factor to the consistency and flavour of your yoghurts. We
recommend using whole UHT milk, which will yield firmer and creamier yoghurt. Goat’s
milk yoghurt is quite runny.
We recommend using organic, pesticide-free milk.
Vegetable milk (e.g. almond, rice) and skimmed milk do not ferment, so the yoghurt would
never set. If you are using fresh milk, we advise boiling it beforehand. Try to use milk that
is already at room temperature.
• Fruit yoghurt:
Remember to cook your fruit (or vegetables) beforehand, otherwise its acidity will hinder
the fermentation process.
13
TROUBLESHOOTING
Problems
Solutions
Your appliance does not work
• Plug in your appliance and check your
power cord connections.
The food is not cooked
• If the food is too thick, extend the cooking
time or cut into smaller pieces.
Some of the food is not cooked
• The basket may be too full. Avoid
overloading it.
The water overflows/foams
• There is too much water in the water tank,
so use less.
• Fish can make the water foam.
Loud buzzing noise
• Safety alert: the steamer is empty or has
boiled dry.
• Fill the water tank.
Your yoghurt will not set
• Check your the
setting
• Use whole milk
• Follow the quantities (1 litre + 1 yoghurt
for 9 pots)
• Use a fresh starter. If you have been using
homemade yoghurt, try shop-bought
yoghurt instead
• Do not move the steamer during the
cooking time
• Increase the cooking time
The screen shows "ERR"
• Unplug your appliance, let it cool and
plug it again.
If you cannot identify the cause of the problem, contact our Customer Care department for details
of your nearest Magimix approved after-sales service agent.
If your appliance is faulty, consult a Magimix approved after-sales service agent.
!
14
You must never dismantle your appliance yourself.
Starters
Asparagus spears with orange sauce
Serves 4
24 green asparagus spears
3 egg yolks
1 orange
100g butter
Salt & pepper
Preparation: 5 min
Cooking: 20-25 min at 100°C
1. Rinse the asparagus spears and cut off the tough
ends of the stalks. Pour a litre of water into the
water tank. Arrange the asparagus in one of the
steamer baskets, put the lid on and cook for
20-25 min. Blanch the spears under cold running
water, drain and put in the refrigerator as soon
as they are cold.
2. To make the sauce, squeeze the orange after
grating the zest. Combine the egg yolks with
40ml orange juice and 1 tsp zest. Heat the
mixture gently in a bain-marie. Whisking
continuously, add the butter one piece at a time
and season with salt and pepper.
3. Divide the asparagus spears between four plates,
coat with the orange sauce and serve immediately.
Creamed cauliflower
Serves 4
1 medium cauliflower
400ml low fat single cream
1 tsp grated nutmeg
Salt & pepper
Preparation: 20 min
Cooking: 30-35 min at 100°C
1. Wash the cauliflower and divide into florets.
Pour a litre of water into the water tank. Arrange
the florets in one of the steamer baskets and put
the lid on. Cook for 30-35 min. Allow to drain.
2. Blend the cauliflower with the cream and
nutmeg. Season with salt and pepper. Reheat
over a low heat for 5 min.
3. Check the seasoning and serve hot.
16
Starters
Courgette canapés with goat’s cheese
and pesto topping
Serves 4
4 small courgettes
300g fresh goat’s cheese
150g ready made pesto
(or 10 tbsp olive oil
liquidised with a bunch of
basil)
4 large slices sourdough
bread
Salt & pepper
Preparation: 10 min
Cooking: 20-25 min at 100°C
1. Wash the courgettes, cut off both ends and peel
to leave strips of green skin.
2. Cut into sections (approx. 3 cm). Pour a litre of
water into the water tank, arrange the courgettes
in a steamer basket and put the lid on. Cook for
approx. 20 min. The courgettes should be al
dente. Drain on kitchen towel and allow to cool.
3. Cut the goat’s cheese into the same number of
slices as the courgettes. Arrange the courgette
slices on a serving dish, spread with pesto, top
with sliced goat’s cheese and coat with the
remaining pesto. Season with salt and pepper.
Serve chilled with warm toasted bread.
Potato, crab and asparagus salad
Serves 4
8 small waxy potatoes (e.g.
Roseval, Ratte, Charlotte,
Désirée)
24 green asparagus spears
300g cooked crabmeat
50g mixed salad leaves
Chervil
Preparation: 20 min
Cooking: 30-35 min at 100°C
1. Wash the potatoes but leave the skins on. Rinse
the asparagus and remove the tough ends of the
stalks. Pour a litre of water into the water tank,
arrange the potatoes in one of the steamer
baskets, put the lid on and cook for 25 min.
After 10 min., add the asparagus in the other
basket.
2. Drain and peel the potatoes, cut into ½-cm thick
slices and slice the asparagus into sections.
Crumble the crabmeat, taking care to remove
any cartilage, wash and spin the salad leaves.
3. Gently combine the crabmeat, potatoes, asparagus
and salad leaves in a salad bowl. Drizzle with
salad dressing, scatter with chervil and serve.
Starters
17
Cured country ham and eggs
Serves 4
4
1
4
4
eggs
slice cured country ham
tsp thick crème fraîche
chive leaves
Preparation: 5 min
Cooking: 4-8 min at 100°C
1. Break the eggs into 4 ramekins.
2. Cut the ham lengthwise into four strips. Place
one strip of ham in each ramekin. Add 1 tsp crème
fraîche.
3. Snip the chives and divide between the ramekins.
4. Cook in the steamer for 4-8 min with the lid on.
Serve with crusty country loaf.
Salmon slivers on a bed of tomato and avocado
Serves 4
400g thick salmon steak,
skinned and boned
2 medium-sized avocado
pears
1 tbsp lemon juice
250g cherry tomatoes
100g mixed salad leaves
Dressing
3 tbsp olive oil
2 tbsp lemon juice
Salt & pepper
Preparation: 15 min
Resting time: 20 min
Cooking: 6-10 min at 80°C
1. Wrap the salmon in cling film and leave in the
freezer for 20 min.
2. Wash the salad leaves and make the dressing
by combining all the dressing ingredients. Dice
the avocado flesh and sprinkle with lemon juice
to prevent it from browning. Wash the cherry
tomatoes and cut into quarters.
3. Take out the salmon and cut into thin slices using
a sharp knife. Pour a litre of water into the water
tank, lay the fish slices in one of the steamer
baskets and put the lid on. Cook for the amount
of time indicated above. Check regularly - the
fish is cooked as soon as the slices turn white.
4. Arrange the salad leaves, tomatoes and avocado
on a serving dish, coat with the dressing, add
the salmon straight from the steamer and serve
immediately.
18
Starters
Steamed foie gras
Serves 4
1 fresh duck foie gras
weighing 600g
200ml Sauternes white wine
1 bouquet garni
Coarse sea salt
Freshly-milled black pepper
8 slices brioche
Preparation: 20 min
Resting time: 1 night + 48 hours + 5 min
Cooking: 25-30 min at 100°C
1. Cut the foie gras open and carefully remove the
blood vessels and connective tissue using a small
pointed knife. Liberally sprinkle all the surfaces
with salt and pepper and place in a terrine dish.
Pour over the Sauternes wine and leave to
marinate overnight in the refrigerator.
2. Next day, pour a litre of water into the water tank,
add the bouquet garni and put the lid on. Switch
the steamer on. After 10 min, switch it off and
allow the liquid to infuse for 5 min. Place the foie
gras, still in its terrine dish, in a steamer basket,
season with a little pepper, baste with the
marinade, cover with aluminium foil, put the lid
on and cook for 15 min.
3. Allow to cool completely before transferring to the
refrigerator for at least 48 hours. Serve with
toasted brioche and the rest of the bottle of
Sauternes used for the marinade.
If you are in a hurry, you can use frozen foie gras.
20
Starters
Rock fish terrine with bisque sauce
Serves 4
400g rock fish fillets
½ stale French stick
Preparation: 25 min
Resting time: 5 min
Cooking: 20-25 min at 100°C
3 eggs
1. Cut the bread into thick slices. Warm the milk
slightly and soften the bread in it for 5 min. Cut
the fish into pieces. Blend the fish with the
1 knob butter
egg yolks, crème fraîche, and bread and milk
1 small tub thick crème fraîche
mixture. Season with salt and pepper.
Salt & pepper
400ml milk
Sauce
100ml single cream
300ml lobster bisque (tin)
2. Whisk the egg whites with a pinch of salt until
stiff and fold gently into the blended preparation.
3. Butter a small rectangular mould and fill with the
mixture. Pour a litre of water into the water tank,
place the mould in a steamer basket, cover with
aluminium foil, put the lid on and cook for 20
min at 100°C. Turn the terrine out of its mould
onto a serving dish and allow to cool slightly.
4. To make the sauce, mix the bisque with the
cream, heat through and pour into a sauceboat.
Serve the terrine and its sauce both slightly
warm.
You can also serve this terrine with a fresh herb
sauce.
Starters
21
Seafood terrine with a grapefruit dressing
Serves 4
250g brill fillets, skinned and
boned
100g salmon fillets, skinned
and boned
3 large scallops with their
corals
2 tbsp chopped shallots
1 tbsp snipped chives
1 generous tbsp low fat crème
fraîche
1 egg
1 knob butter
Salt & pepper
Sauce
1 small pink grapefruit
3 tbsp olive oil
3 tbsp groundnut oil
4 drops hazelnut oil
1 tbsp snipped dill
Salt & pepper
Preparation: 15 min
Cooking: 40-45 min at 100°C
1. Cut the brill and salmon fillets into large pieces
and slice the white flesh of each scallop
horizontally into three thin disks (after removing
the corals). Blend the scallop corals, fish, egg,
crème fraîche, shallot and chives. Season with
salt and pepper.
2. Butter a small rectangular mould, fill with half
the blended mixture, arrange the scallop slices
on top and cover with the remaining mixture.
3. Pour a litre of water into the water tank. Place
the mould in a steamer basket, cover with
aluminium foil, put the lid on and cook for the
40-45 min. At the end of the cooking time, drain
away the juices.
4. To make the sauce, cut the grapefruit in half and
remove the segments using a knife. Blend for 30
seconds with the rest of the ingredients, except
for the dill. Pour into a sauceboat and add the
dill.
5. Serve the terrine cold and hand the grapefruit
dressing separately.
22
Starters
Fish
Monkfish parcels
Serves 4
4 slices monkfish tail
4 small courgettes
2 tomatoes
4 small spring onions
4 tbsp crème fraîche
4 tiny pinches saffron
4 tbsp chopped chives
Salt & pepper
Preparation: 15 min
Cooking: 40-45 min at 80°C
1. Wash the vegetables. Peel the onions and
courgettes. Cut the courgettes into slices and
halve the tomatoes. Pour a litre of water into the
water tank, arrange the courgettes and onions
in one of the steamer baskets and put the lid on.
Cook for 15 min and allow to drain.
2. Meanwhile, make the parcels by cutting out four
squares of aluminium foil. Lay a fish slice on
each square, together with half a tomato, 1 tbsp
crème fraîche, 1 tiny pinch saffron, 1 tbsp
chives, salt and pepper. When the vegetables
are cooked, add an onion and a quarter of the
courgette slices to each parcel. Fold up the
parcels, arrange in a steamer basket, put the lid
on and cook for 25 min.
3. Serve hot.
Tapenade-stuffed sole
Serves 4
4 sole fillets, skinned and
boned
150g ready made tapenade
(or 100g black olives
blended with 50g pine nuts
and 1 large chopped garlic
clove)
1 black radish
2 lemons
Salt and black pepper
Preparation: 15 min
Cooking: 15-20 min at 80°C
1. Lay the fillets flat on the worktop and season with
salt and pepper. Spread a thin layer of tapenade
over each of the fillets and roll them up, securing
them with wooden cocktail sticks.
2. Pour a litre of water into the water tank, arrange
the sole rolls in a steamer basket and put the lid
on. Cook for 15 min at 80°C.
3. Cut the lemons into quarters. Wash and peel the
black radish and slice thinly.
24
Fish
4. Serve the sole piping hot with plain rice,
garnished with the lemon quarters and radish
slices.
Vinegar-steamed sea bass and leeks
Serves 4
1 line-caught sea bass
weighing 1.5 kg, scaled,
gutted, filleted and boned
8 leeks
¼ l white vinegar
Dressing
500g firm, ripe tomatoes
3 tbsp sherry vinegar
4 tbsp olive oil
24 basil leaves
Salt & pepper
Preparation: 20 min
Cooking: 40-45 min at 80°C
1. Clean the leeks and remove the dark green
leaves to line the steamer baskets (leave a few
gaps to allow the steam to circulate). Slice the
white parts of the leeks.
2. Pour the vinegar and ¾ litre of water into the
water tank. Arrange the sea bass fillets on top of
the leek leaves, surround with the sliced white
leek, put the lid on and cook for 20 min. The
leeks should still be slightly al dente. Allow to
drain.
3. Cook the leeks first in one basket for 20 min at
100°C, then replace them with the fish in the
second basket, turn the dial to the fish setting
and cook for 25 min.
4. To make the dressing, wash the tomatoes, steam
for 3 min, plunge into cold water, remove the
skins and deseed. Cut the tomato flesh into tiny
dice. Combine the chopped tomato, sherry
vinegar, olive oil, salt and pepper in a bowl.
Snip the basil leaves and add them to the tomato
dressing. Pour into a sauceboat.
5. Transfer the sea bass to a serving dish (it should
come away easily from the skin). Surround with
the sliced leek. Coat with a little of the dressing
and hand the rest separately.
Fish
25
Rolled black cod stuffed with whiting
Serves 4
4 fillets black cod, skinned
and boned
150g whiting fillet, skinned
and boned
1 egg
1 tbsp crème fraîche
2 carrots
2 courgettes
2 leeks
1 bouquet garni
Pinch ground nutmeg
Salt & pepper
Preparation: 20 min
Cooking: 40-45 min at 80°C
1. Pour a litre of water into the water tank and add
the bouquet garni. Put the lid on and switch the
steamer on. After 10 min, switch the steamer off
and allow the liquid to infuse for 5 min.
2. Wash and peel the vegetables, cut into thin
batons. Arrange them in one of the steamer
baskets, put the lid on and cook for 15 min at
100°C. Allow to drain.
3. Cut the whiting fillet into pieces. Blend with the
egg, crème fraîche, salt, pepper and nutmeg.
4. Divide this stuffing between the cod fillets, add a
small heap of vegetables, season with salt and
pepper and roll up the fillets. Place them in a
steam basket with the join underneath and put
the lid on.
5. Turn the dial to the fish setting and cook the fish
in the lower basket for approx. 20 min, with the
remaining vegetables in the upper basket.
Serve hot. Delicious with orange sauce (see
Asparagus with orange sauce).
26
Fish
Haddock and cucumber in a creamy caper sauce
Serves 4
800g haddock
3 cucumbers
1 tbsp snipped chervil
150g spinach leaves
Sauce
30g butter
150g crème fraîche
4 or 5 tbsp capers
Salt & pepper
Preparation: 20 min
Cooking: 20-25 min at 80°C
1. Soak the haddock in milk for an hour. Wash the
cucumbers, cut off both ends, peel and scoop
out the seeds in the centre. Cut the cucumbers
into slices. Wash the spinach leaves and line the
steamer baskets with them, leaving a few gaps
to allow the steam to circulate.
2. Pour a litre of water into the water tank. Place
the haddock on top of the spinach leaves in the
steamer baskets and put the lid on. Cook for the
time indicated above. Allow to drain.
3. To make the sauce, melt the butter in a small
saucepan, add the crème fraîche and capers.
Season with pepper and a little salt. Remove
from the heat as soon as the sauce starts to
bubble.
Serve the haddock piping hot with the cucumber,
coated with the sauce.
Fish
27
Moules marinière
Serves 4
500ml water
500ml white wine
2 kg mussels
4 garlic cloves
2 onions
2 tomatoes
4 sprigs parsley
Salt & pepper
Preparation: 15 min
Cooking: 10-15 min at 100°C
1. Pour 500ml white wine and 500ml water into
the water tank.
2. Cut the onions and tomatoes into quarters and
arrange in the 2 steamer baskets.
3. Clean the mussels thoroughly and add them to
the baskets.
4. Add 2 garlic cloves to each basket and sprinkle
with chopped parsley.
5. Steam for the time indicated above.
Serve as a starter or with french fries as a main
course.
Red mullet with aioli sauce
Serves 4
2 small red mullets, filleted
and boned
8 medium-sized waxy
potatoes (e.g. Roseval, Ratte,
Charlotte, Désirée)
Dressing
3 tsp garlic purée
1 egg yolk
200ml olive oil
1 generous pinch saffron
1 tiny pinch chilli pepper
1 tbsp lemon juice
Preparation: 15 min
Cooking: 40-45 min at 80°C
1. Wash the potatoes but leave their skins on. Pour
a litre of water into the water tank. Arrange the
potatoes in one of the steamer baskets, put the lid
on and cook for 30 min at 100°C.
2. Insert the basket containing the fish underneath the
potato basket and cook both for approximately 10
min at 80°C.
3. To make the sauce, work the garlic purée into the
egg yolk and slowly whisk in the olive oil. Add the
chilli powder and saffron, finishing off with the
lemon juice.
4. Halve the potatoes lengthways and spread with
the sauce. Arrange the fish and potatoes on a
serving dish and serve hot with the rest of the
sauce.
28
Fish
Cod and tomato parcels
Serves 4
4 cod fillets
8 cherry tomatoes
1 garlic clove
1 tbsp olive oil
Salt & pepper
Preparation: 15 min
Cooking: 25-30 min at 80°C
1. Place each fillet on a square of baking parchment.
2. Wash and halve the cherry tomatoes. Peel the
garlic and slice thinly.
3. Divide the tomato halves between the fillets, add
the garlic, sprinkle with olive oil and season with
salt and pepper. Seal the parcels.
4. Pour a litre of water into the water tank, arrange
the cod parcels in a steamer basket, put the lid
on and cook for the time indicated above.
Herb-steamed john dory
Serves 4
1 large john dory weighing
2.5 kg (or 2 fish, each
weighing 1.5 kg), filleted,
skinned and boned
3 sprigs tarragon
2 sprigs basil
2 sprigs thyme
½ sprig rosemary
250g basmati rice
Salt & pepper
Dressing
6 tbsp olive oil
2 tbsp red wine vinegar
10 sprigs tarragon
4 basil leaves
Preparation: 20 min
Cooking:40-45 min at 80°C
1. Pour a litre of water into the water tank and add
all the herbs, together with some salt and pepper.
Put the lid on and switch the steamer on. After 10
min, switch the steamer off and allow the liquid to
infuse for 5 min.
2. Pour 250ml water into the multi-function bowl and
add the rice. Cook for 30 min at 100°C. Stir
halfway through the cooking.
3. Lay the fish fillets flat in the steamer baskets,
put the lid on and cook for 10-15 min at 80°C.
4. To make the dressing, rinse the herbs and pat
them dry. Snip them, add the oil and vinegar
and combine.
5. Carefully arrange the fish fillets on a warmed
serving dish, sprinkle with a little dressing and
serve with the drained rice, sprinkled with a little
of the dressing. Serve the remaining dressing
separately in a sauceboat.
30
Fish
Salmon steaks with tomato
Serves 4
4 salmon steaks, skinned and
boned
8 tomatoes
4 tbsp olive oil
Coarse salt
Preparation: 10 min
Cooking: 25-30 min at 80°C
1. Wash the tomatoes and leave them whole. Pour
a litre of water into the water tank. Place the
tomatoes in a steamer basket, put the lid on and
cook for the time indicated above.
2. Add the salmon after 7 min.
3. Plunge the cooked tomatoes into cold water,
remove their skins and cut into large dice,
discarding the juice. Arrange the salmon and
tomato on a serving dish, sprinkle with the olive
oil and scatter with coarse salt.
4. Serve hot with rice or steamed potatoes.
Steamed trout with broccoli mousse
Serves 4
4 trout fillets, boned
800g broccoli
200g floury potatoes (e.g.
King Edward)
4 tbsp olive oil
4 tbsp lemon juice
Salt & pepper
Preparation: 15 min
Cooking: 50-55 min at 80°C
1. Divide the broccoli into small florets and wash.
Peel and wash the potatoes, cut into small dice.
Steam the broccoli and potato first in one basket
for 25-30 min at 100°C, then cook the fish in the
other basket for 20-35 min at 80°C.
2. Blend the potato and broccoli in a food processor.
Add the oil and lemon, and season with salt and
pepper while the machine is still running.
3. Arrange the trout fillets on a serving dish and
serve the purée in a separate dish.
Fish
31
Sole stuffed with avocado
Serves 4
4 sole fillets, skinned and
boned
2 avocado pears
1 lemon
200ml crème fraîche
3 tbsp white wine
Salt & pepper
Preparation: 20 min
Cooking: 15-20 min at 80°C
1. Halve one of the avocado pears and scoop out
the flesh. Squeeze the lemon. Mash the avocado
roughly with half the lemon juice.
2. Lay the sole fillets flat on the worktop, season
with salt and pepper and spread with the
mashed avocado. Roll up and secure with
wooden cocktail sticks.
3. Pour a litre of water into the water tank, arrange
the sole rolls in a steamer basket, put the lid
on and cook for the time indicated above.
4. Halve the remaining avocado, scoop out the
flesh and blend with the crème fraîche and white
wine. Season with salt and pepper and heat
gently for 10 min in the multi-function bowl.
5. Serve the sole hot, coated with the avocado
sauce, with either pasta or potatoes (which you
can steam at the same time).
The avocado filling can be replaced with chopped
tomato.
32
Fish
Meat
Turkey rolls with creamed garden peas
Serves 4
4 very thin turkey escalopes
4 thin slices Parma ham
2 sprigs thyme
800g peas
2 spring onions or 4 tbsp
chopped onion
50g butter + 1 tbsp butter
200ml crème fraîche
4 tbsp chopped chervil
Freshly-ground mixture of
black peppercorns, coriander
and cardamom
Table salt
Preparation: 30 min
Cooking: 30-35 min at 100°C
1. Pour a litre of water into the water tank. Place
the peas in a steamer basket, cover and cook for
15-20 min. Drain, set aside 600g peas and
blend the rest to a puree.
2. Season the turkey escalopes with the spice
mixture, scatter with thyme, cover with a slice of
ham and top with 1 tbsp of pea purée. Roll them
up and secure with string, if necessary.
3. Arrange the turkey rolls in a steamer basket, put
the lid on and cook for 15 min.
4. Soften the chopped onions in a tablespoon of
butter, add the crème fraîche, remaining pea
purée, butter, salt and pepper. Cook gently for 5
min, blend again and pass through a sieve.
5. Heat the remaining peas for 5 min. Pour the
creamed peas onto a serving dish, arrange the
rolls on top, surround with the peas and scatter
with chopped chervil.
The turkey rolls can be served with steamed
potatoes.
34
Meat
Beef poached with vegetables
Serves 4
800g beef fillet, larded and
tied with string
8 carrots
8 small waxy potatoes (e.g.
Roseval, Ratte, Charlotte,
Désirée)
4 sticks celery
4 onions
2 leeks, white part only
½ small cauliflower
1 litre beef stock
Sauce
200ml sunflower oil
1 egg yolk
1 tbsp mustard
Salt & pepper
6 gherkins
18 capers
1 tbsp lemon juice
Preparation: 20 min
Cooking: 20 at 30 min at 100°C
1. Pour the stock into the water tank. Place the beef
in one of the baskets, put the lid on and cook for
20-30 min, according to the size of the fillet.
2. Wash all the vegetables. Peel them and cut into
pieces, except for the potatoes, which should be
left whole.
3. Lay all the vegetables in the other steamer
basket and place this above the beef 10 min
after the start of the cooking time.
4. To make the sauce, chop the gherkins and
capers finely. Stir the egg yolk into the mustard,
with salt, pepper and 1 tbsp oil. Add the rest
of the oil slowly while whisking to make a
mayonnaise. Add the chopped gherkins and
capers and finish off with the lemon juice.
5. Serve hot with the sauce.
You can brown the meat in a pan before steaming it.
Meat
35
Rabbit and vegetable parcels
Serves 4
12 rabbit legs
6 cabbage leaves
8 small carrots
4 small courgettes
4 sprigs rosemary
4 sprigs thyme
4 bay leaves
Salt & pepper
Preparation: 30 min
Cooking: 30-35 min at 100°C
1. Bone the rabbit legs and season with salt and
pepper. Wash the cabbage leaves, cut in half
and discard the tough central rib. Peel and wash
the carrots and courgettes and cut into batons.
2. Place one rabbit leg on each half-leaf, top with
a few vegetable sticks and roll up to form small
parcels.
3. Pour a litre of water into the water tank. Arrange
the rabbit parcels in one basket and the
vegetables, rosemary and seasoning in the
other. Put the lid on and cook for 30-35 min.
Allow the water to drain.
4. Serve hot, drizzled with olive oil or chilli oil,
according to taste.
Morteau sausages with herby fromage frais
Serves 4
2 Morteau smoke-cured
sausages
12 medium-sized potatoes
500ml white wine
Herby fromage frais
250g fromage frais
Parsley
Chives
1 garlic clove
Salt & pepper
Preparation: 10 min
Cooking: 25-30 min at 100°C
1. Pour 500ml white wine and 500ml water into
the water tank.
2. Prick the sausages with a fork and place them in
the lower steamer basket.
3. Peel the potatoes and place them in the upper
basket.
4. Put the lid on and steam for 25-30 min.
5. Meanwhile, combine the fromage frais with the
chopped parsley, garlic and chives. Add 1 tbsp
white wine and season with salt and pepper.
6. Slice the sausages and serve with the potatoes
and sauce.
36
Meat
Steamed veal with aubergines and mushrooms
Serves 4
1 veal joint weighing 800 g
300g mushrooms (ideally
ceps)
4 small aubergines
1 lemon
4 tbsp snipped chervil
300ml well-reduced veal stock
100g butter
Coarse sea salt
Preparation: 30 min
Cooking: 35-40 min at 100°C
1. Sprinkle the veal generously with salt and leave
for 10 min. Pour a litre of water into the water
tank, place the veal in a basket, put the lid on
and cook for 35-40 min.
2. Wash the aubergines, cut in half lengthways,
remove the ends and cut into thin slices. Rinse
the slices, dry thoroughly in a tea towel and
arrange in the other basket. Briefly rinse the
mushrooms, dry them in a tea towel and slice
thinly.
3. After the veal has been cooking for 10 min, add
the aubergines, followed 5 min later by the
mushrooms.
4. To make the sauce, simmer the veal stock in a
saucepan for 5 min, then add the juice of ½
lemon, stirring gently. Add the diced butter,
stirring continuously. Check the seasoning,
adding the juice of the other ½ lemon if
necessary. Keep warm.
5. Slice the veal thinly, surround with the vegetables,
coat with the sauce and garnish with chervil.
Serve hot.
Meat
37
Herb-steamed chicken
Serves 4
1 chicken weighing 1.3 kg
4 tbsp chopped parsley
4 tbsp fresh chopped
coriander
4 sprigs thyme
50g butter
1 tbsp turmeric (or 1 tbsp
ground ginger + small pinch
saffron)
1 tsp cumin
1 tsp paprika
1½ tsp salt
½ tsp freshly-milled
black pepper
Preparation: 20 min
Cooking: 1 hour 20 min at 100°C
1. Combine the parsley, coriander, spices, salt and
pepper in a bowl. Rub the chicken skin with this
mixture and put the remainder in the cavity.
2. Pour a litre of water into the water tank. Place
2 sprigs of thyme in one of the steamer baskets,
add the chicken (you can wrap it in muslin), then
place the remaining 2 sprigs of thyme on top.
Remove the base from the top steamer basket, put
the lid on and cook for 1 hour 20 min, regularly
checking the water level.
3. Remove the chicken.
Serve hot with ratatouille or puréed courgettes.
You can brown the cooked chicken for 10 min in
the oven (grill function).
Chicken aioli
Serves 4
4 chicken escalopes
8 carrots
8 artichoke bottoms
400g frozen green beans
4 tomatoes
Sauce
3 tsp garlic purée
1 egg yolk
150ml olive oil
1 generous pinch saffron
1 pinch chilli pepper
1 tbsp lemon juice
Salt & pepper
(or 250ml ready made
mayonnaise flavoured with
saffron and chilli)
38
Meat
Preparation: 15 min
Cooking: 30-35 min at 100°C
1. Pour a litre of water into the water tank. Wash
and peel the carrots and cut lengthways into
quarters. Place the chicken escalopes in one of
the baskets and divide the vegetables between
the 2 baskets. Cover and cook for 30-35 min.
Allow to drain.
2. To make the sauce, stir the garlic purée into the
egg yolk and gradually add the olive oil in a thin
trickle, whisking continuously. Add the chilli
pepper and saffron and finish off with the lemon
juice.
3. Wash the tomatoes and cut into quarters. Serve
the hot chicken and vegetables in a large dish
surrounded by the tomatoes. Serve the aoili
sauce separately.
Shoulder of lamb with sage
Serves 4
1 semi-boned shoulder of
lamb, weighing approx.
1.5 kg
2 bunches sage
1 onion
10 cloves
Coarse salt
Cumin
8 small carrots
250g small waxy potatoes
(Ratte, if possible)
3 turnips
3 leeks
3 small courgettes
Salt & pepper
Preparation: 15 min
Cooking: 3 hours at 100°C
1. Peel the onion, cut into quarters and spike with
cloves. Pour a litre of water into the water tank
and add the onion.
2. Line a steamer basket with sage leaves, leaving
a few gaps for the steam to circulate. Lay the
lamb on top, lightly seasoned with salt and
pepper. Put the lid on and cook for 3 hours,
regularly checking the water level.
3. Wash and peel the vegetables, except for the
potatoes. Add them to the steamer ¾ hour before
the end of the cooking time followed 15 min
later by the courgettes. Allow the water to drain.
4. The lamb should have a melt-in-the-mouth
consistency. Serve piping hot, surrounded by the
vegetables and accompanied by a small saucer
of coarse salt and cumin.
You can brown the meat in a pan before steaming it.
40
Meat
Vegetables
Basket of steamed vegetables
Serves 4
8 small carrots
2 leeks, white part only
8 small waxy potatoes (e.g.
Roseval, Ratte, Charlotte,
Désirée)
2 small courgettes
12 small button mushrooms,
stalks removed
100g green beans
4 cabbage leaves
12 spinach leaves
Preparation: 20 min
Cooking: 30-35 min at 100°C
1. Wash the vegetables. Peel the carrots, cut off
both ends of the courgettes. Cut the leeks and
courgettes into sections. Shred the cabbage leaves.
2. Pour a litre of water into the water tank. Arrange
the carrots, leeks and cabbage in one of the
steamer baskets, put the lid on and cook for
30-35 min. Place the potatoes and spinach leaves
in the other basket and add after 5 min. 10 min
after that, add the beans, courgettes and
mushrooms. Allow to drain.
3. Arrange the vegetables in a serving dish. Serve
hot, drizzled with extra-virgin olive oil or with a
bowl of aioli sauce.
Steamed leeks
Serves 4
1 kg leeks, white part only
Salt & pepper
Preparation: 10 min
Cooking: 35-40 min at 100°C
1. Wash the leeks thoroughly and leave whole.
Pour a litre of water into the water tank. Lay the
leeks in one of the steamer baskets, put the lid on
and cook for around 35 min. Allow to drain
completely.
2. Arrange the leeks on a serving dish and season
with salt and pepper. Serve hot, with a dressing
made either from olive oil (2 tbsp) and balsamic
vinegar (1 tbsp) or from orange juice (2 tbsp)
and hazelnut oil (½ tbsp).
42
Vegetables
Celeriac purée
Serves 4
1 kg celeriac
125g thick crème fraîche
2 tbsp fruity olive oil
Salt
Preparation: 20 min
Cooking: 30-35 min at 100°C
1. Peel and wash the celeriac. Cut into 4-cm cubes.
2. Pour a litre of water into the water tank, spread
the celeriac cubes out in one of the steamer
baskets, put the lid on and cook for 30-35 min.
The celeriac should be very soft and easy to
pierce with a knife.
3. Drain the celeriac and allow to cool slightly.
Blend to obtain a smooth consistency, then mix
in the crème fraîche. Add the olive oil slowly.
Stirring continuously, and season with salt.
4. Reheat the purée for 5 min over a low heat.
Serve piping hot, preferably with a poultry dish.
Minted courgette purée
Serves 4
4 medium-sized courgettes
4 tbsp single cream
4 tbsp snipped mint
1 tbsp lemon juice
Freshly-ground mixture of
black, white, green, pink and
Jamaican peppercorns
Table salt
Preparation: 20 min
Cooking: 20-25 min at 100°C
1. Peel and wash the courgettes, cut into pieces.
Pour a litre of water into the water tank, lay the
courgette pieces in one of the steamer baskets,
put the lid on and cook for 20-25 min. Allow to
drain completely.
2. Blend the courgettes with the cream, salt, pepper
and lemon juice.
3. Stir in the mint. Reheat for 5 min over a low heat
and serve piping hot.
Can also be served chilled as a vegetable dip.
Vegetables
43
Bay leaf-flavoured potatoes
Serves 4
1 kg waxy potatoes
(e.g. Roseval, Ratte, Charlotte,
Désirée)
1 bunch bay leaves
400ml thick crème fraîche
4 tbsp snipped tarragon
Salt & pepper
Preparation: 10 min
Cooking: 30-45 min at 100°C
1. Wash the potatoes but do not peel them. Slit
them lengthways and insert a bay leaf.
2. Pour a litre of water into the water tank. Place
the potatoes in one of the steamer baskets, put
the lid on and steam for 30-45 min, according
to their size.
3. Season the crème fraîche with salt and pepper
and mix in the tarragon. Serve the potatoes
piping hot, accompanied by the crème fraîche.
Delicious with oven-baked fish.
Provençal-style green vegetables
Serves 4
250g frozen extra-fine green
beans
250g mangetout peas
300g broccoli
4 small courgettes
2 tbsp chopped chervil
Dressing
1 lemon
150ml olive oil
1 pinch salt
Freshly-milled black pepper
Preparation: 15 min
Cooking: 25-30 min at 100°C
1. Rinse and string the peas. Wash the courgettes
and discard the ends. Separate the broccoli into
small florets and wash.
2. Pour a litre of water into the water tank. Arrange
the courgettes and broccoli in one of the steamer
baskets, put the lid on and cook for 25-30 min.
Arrange the beans and peas in the other basket
and add to the steamer 15 min before the end of
the cooking time. Allow to drain.
3. To make the dressing, squeeze the lemon, add the
salt to the juice, pour in the oil and add a few
grinds of pepper.
4. Arrange the vegetables on a serving dish. Slice the
courgettes lengthways, leaving the slices attached
at one end to make a fan shape. Coat with the
dressing and scatter with chervil.
Serve the vegetables as soon as they are cooked, so
that they lose none of their flavour or colour.
44
Vegetables
Mushroom and parmesan risotto
Serves 4
200g Arborio (risotto) rice
200g button mushrooms
50g grated parmesan cheese
400ml water
1 chicken stock cube
200ml crème fraîche
Salt & pepper
Preparation: 15 min
Cooking: 45-50 min at 100°C
1. Prepare the mushrooms by removing the stalks
and rinsing gently. Slice in a food processor.
2. Put the rice and mushrooms in the multi-function
bowl and combine.
3. Add the salt, pepper, chicken stock cube and
water.
4. Pour 1 litre water into the water tank and place
the bowl in a steamer basket. Put the lid on and
cook for 45 min at 100°C.
5. Stir regularly with a spatula.
6. At the last minute, pour in the crème fraîche and
add the parmesan. Stir and serve hot.
Vegetable Medley
Serves 4
1 small cauliflower
3 courgettes
2 large carrots
160g frozen peas
2 pots yoghurt
1 tsp ground chilli pepper
(Espelette, if possible)
4 tbsp chopped mint
Salt
Preparation: 20 min
Cooking: 20-25 min at 100°C
1. Peel and wash the carrots and courgettes, and
cut into batons. Separate the cauliflower into
florets, wash, pat them dry and grate in the food
processor to obtain a sort of coarse-grained.
2. Pour a litre of water into the water tank, arrange
the carrots in one of the steamer baskets, put the
lid on and cook for 20-25 min. Add the courgettes
after 5 min.
3. Line the other basket with muslin and spread the
grated cauliflower on top. Sprinkle with salt and
add to the steamer 5 min after the courgettes. 5
min before the end of the cooking time, add the
peas to the cauliflower.
4. Allow the vegetables to drain. Transfer the
cauliflower and peas to a shallow dish. Stir in
the mint and arrange the other vegetables on
top.
Serve hot with the yoghurt beaten with salt and
chilli pepper.
Delicious served with grilled lamb chops.
46
Vegetables
Ratatouille
Serves 4
2
1
1
2
4
3
3
2
2
4
aubergines
red pepper
green pepper
courgettes
large tomatoes
large onions
garlic cloves
sprigs thyme
sprigs rosemary
tbsp olive oil
Preparation: 25 min
Cooking: 60 min at 100°C
1. Wash the vegetables, deseed the peppers, and
dice the aubergines, peppers and courgettes.
Peel and chop the onion and garlic.
2. Pour a litre of water into the water tank. Spread
the aubergines and peppers in one of the
steamer baskets, put the lid on and cook for 15
min. Place the courgettes in the other basket and
add to the steamer 5 min later. Add the tomatoes
3 min before the end of the cooking time. Allow
to drain.
3. Plunge the tomatoes into cold water, remove
their skins, deseed and cut into quarters.
4. In a pan, gently fry the chopped onion and
garlic in olive oil for 5 min. Add the diced
aubergine and pepper and simmer over a low
heat for 10 min.
5. Add the courgettes and tomatoes, season with
salt, pepper, thyme, rosemary and simmer with
the lid off for 30 min. Serve hot or cold.
This method yields an intensely-flavoured
ratatouille that is not at all watery.
Desserts
Grapefruit creams
Serves 4
300ml grapefruit juice
125g caster sugar
3 large eggs
16g demerara sugar
1 level tbsp cornflour
Preparation: 20 min
Resting time: 1 hour
Cooking: 30-35 min at 100°C
1. Pour the grapefruit juice into a saucepan with
the caster sugar. Heat gently for 10 min, stir,
then allow to cool slightly.
2. Beat the whole eggs with the cornflour in a bowl.
Add the warm grapefruit juice, stirring
continuously, then divide between 4 ramekins.
3. Pour a litre of water into the water tank. Put the
ramekins in one of the steamer baskets, cover
with a piece of aluminium foil, put the lid on and
cook for 30-35 min. Leave to cool.
4. Sprinkle the creams with demerara sugar and
chill for at least an hour in the refrigerator. Serve
chilled.
Tropical coconut flans
Serves 4
200g condensed milk
250ml milk
2 eggs
65g desiccated coconut
400g fresh fruit (according to
season)
Preparation: 20 min
Resting time: 10 min + 1 hour
Cooking: 20-25 min at 100°C
1. Heat the milk slightly and pour in the condensed
milk. Beat the eggs and stir in the coconut and
warm milk. Divide between 4 ramekins.
2. Pour a litre of water into the water tank. Place
the ramekins in one of the steamer baskets,
cover with a piece of aluminium foil, put the lid
on and cook for 20-25 min. Leave to settle for
10 min, with the steamer lid slightly ajar. Allow
to cool uncovered before placing in the
refrigerator for 1 hour.
3. Wash, peel and slice the fruit if necessary. Serve
the flans chilled, decorated with the fruit.
50
Desserts
Pear compote
Serves 4
1 kg pears
300ml water
50g cane sugar
½ tsp ground cinnamon
½ vanilla pod
Preparation: 15 min
Cooking: 1¼ hours at 100°C
1. Scrape the seeds from the vanilla pod. Make
a syrup in a saucepan with the water, sugar,
cinnamon and vanilla seeds. Simmer gently for
1 hour over a low heat.
2. Peel and dice the pears. Pour a litre of water into
the water tank. Arrange the diced pear in one of
the steamer baskets, put the lid on and cook for
15 min.
3. When the pear is cooked, mix it with the syrup
and allow to cool. Serve cold.
Spiced bananas
Serves 4
4 bananas (just ripe)
50g sugar
40g butter
Juice of ½ lemon
½ vanilla pod
½ tsp ground cinnamon
8 tbsp orange-flower water
200ml crème fraîche
Preparation: 25 min
Cooking: 15-20 min at 100°C
1. Peel the bananas and sprinkle them with the lemon
juice. Combine the cinnamon with 25g sugar in a
shallow dish and roll the bananas in this mixture.
Fry them in the butter for 4 min.
2. Lay the bananas on a large piece of aluminium
foil. Scrape the seeds from the vanilla pod, mix
with the remaining sugar and scatter over the
bananas. Sprinkle them with 4 tbsp of the
orange-flower water before tightly sealing the foil
parcel.
3. Pour a litre of water into the water tank. Place the
parcel in one of the steamer baskets, put the lid on
and cook for 15-20 min. Take the bananas out of
the parcel and set aside in a warm place. Pour the
cooking juices from the parcel into the frying pan.
Bring the cooking juices to the boil with the crème
fraîche and remaining 4 tbsp of orange-flower
water.
Serve the bananas hot, coated in the sauce.
Delicious with chocolate ice cream.
Desserts
51
Apple and cinnamon pudding
Serves 4
4 Granny Smith apples
8 slices stale brioche
300ml low fat thick crème
fraîche
3 tbsp orange-flower water
3 tbsp caster sugar
3 tsp ground cinnamon
1 knob butter
Preparation: 15 min
Cooking: 45-50 min at 100°C
1. Peel and slice the apples. Combine the cream,
orange-flower water, sugar and cinnamon.
2. Butter a cake tin and line the base with a layer
of brioche. Add a layer of apples followed by a
layer of crème fraîche. Repeat this operation
twice, ending with the apples.
3. Pour a litre of water into the water tank. Place
the cake tin in one of the steamer baskets, cover
with a piece of aluminium foil, put the lid on and
cook for the time indicated above. Serve slightly
warm.
Lemon cake
Serves 6 to 8
Preparation: 15 min
Cooking: 45-50 min at 100°C
3 large eggs
200g caster sugar
210g plain flour + 1 tbsp flour 1. Beat the eggs and add the sugar and lemon
juice. Mix the flour, baking powder and salt in
Juice of ½ lemon
one bowl and the crème fraîche and vanilla in
2 tsp baking powder
250ml thick crème fraîche
another. Fold the flour mixture into the eggs,
1 tsp vanilla extract
followed by the cream mixture. Repeat this
1 knob butter
process twice.
1 pinch salt
2. Divide the cake mixture between 2 small
250ml raspberry coulis
buttered and floured cake tins. Remember that
these cakes will rise a lot. Pour a litre of water
into the water tank. Put the cake tins in one of
the steamer baskets, cover with a piece of
aluminium foil, put the lid on and cook for the
time indicated above.
3. Allow to cool before turning the cakes out of
their tins. Serve with the raspberry coulis.
52
Desserts
Yoghurts
Plain yoghurts
Makes 9 yoghurts
1 l whole milk
or 1 l soya milk
or 1 l goat’s milk
or 1 l ewe’s milk
125g yoghurt
Preparation: 5 min
Cooking: From 8-12 hours at 40°C
Resting time: 3 hours in the refrigerator
1. Combine 1 litre of milk with the yoghurt in a
large jug.
2. Pour the mixture into the pots without their lids
and place these in a steamer basket. Do not put
any water in the water tank.
3. Put the steamer lid on and cook for 8-12 hours
at 40°C.
For a creamy consistency, cook for 8 hours, but if
you prefer a firmer consistency, cook for the full 12
hours.
If you use semi-skimmed milk, yoghurts will be
runnier and have a more acidic taste.
Goat’s milk also produces a runnier consistency.
For further advice and useful tips, turn to page 13.
54
Yoghurts
Coconut yoghurts
Makes 9 yoghurts
1 l whole milk
125g yoghurt
5 tbsp brown sugar
8 tbsp dessicated coconut
Preparation: 5 min
Cooking: 12 hours at 40°C
Resting time: 3 hours in the refrigerator
1. Combine the yoghurt, sugar and coconut in a
large bowl and gradually add the milk, stirring
thoroughly.
2. Divide the mixture between the pots. Place them
in a steamer basket without their lids but do not
put any water in the water tank.
3. Put the steamer lid on and cook for 12 hours at
40°C.
Vanilla yoghurts
Makes 9 yoghurts
1 l whole milk
125g yoghurt
4 tbsp sugar
2 vanilla pods
(or 4 tbsp vanilla-flavoured
sugar)
Preparation: 10 min
Cooking: 12 hours at 40°C
Resting time: 3 hours in the refrigerator
1. Split the vanilla pods, scrape out the seeds with
the tip of a knife and place in a saucepan. Add
the milk and sugar and bring to the boil. Allow
to cool, then strain.
2. Combine the yoghurt and vanilla-flavoured milk
in a large bowl and divide between the pots.
3. Place the pots without their lids in a steamer
basket but do not put any water in the water
tank.
4. Put the steamer lid on and cook for 12 hours at
40°C.
Yoghurts
55
Blueberry yoghurts
Makes 9 yoghurts
125g yoghurt
1 l whole milk
10 tbsp caster sugar
300g fresh or frozen
blueberries
Preparation: 10 min
Cooking: 12 hours at 40°C
Resting time: 3 hours in the refrigerator
1. Place the blueberries in a saucepan and sprinkle
with 5 tbsp of sugar. Cover and cook over a high
heat for 5 min.*
2. Beat the yoghurt with the rest of the sugar in a
large bowl and add the milk slowly.
3. Place 2 tbsp of blueberry compote at the bottom
of each pot and fill with the milk and yoghurt
mixture.
4. Place the pots without their lids in a steamer
basket, remembering not to put any water in the
water tank. Put the steamer lid on and cook for 12
hours at 40°C.
You can use a variety of fruit, providing you always
add sugar to it. You can also substitute the fruit
mixture with jam.
* If you are in a hurry, simply microwave the
mixture (covered) at maximum power for 3 min.
Caramelised apple yoghurts
Makes 9 yoghurts
1 l whole milk
125g yoghurt
1 firm-fleshed apple
20g salted butter
50g brown sugar
Preparation: 15 min
Cooking: 12 hours at 40°C
Resting time: 3 hours in the refrigerator
1. Peel the apple and cut into small dice. Fry in the
butter for 5 min, then add the sugar. As soon as
the apple starts to caramelise, remove from the
heat and divide between the pots.
2. Combine the milk and yoghurt in a large bowl,
then divide between the pots.
56
Yoghurts
3. Place the pots without their lids in a steamer
basket, remembering not to put any water in
the water tank. Put the steamer lid on and cook
for 12 hours at 40°C.
To make sure that the fruit does not float to the top,
pour the milk into the pots very slowly and gently
over the back of a spoon.
Wickedly rich chocolate desserts
Makes 9 yoghurts
400g plain or milk chocolate
2 whole eggs
500ml whole milk
Preparation: 10 min
Cooking: 12 hours at 40°C
Resting time: 3 hours in the refrigerator
1. Melt the chocolate with the milk in a saucepan.
Remove from the heat and beat in the eggs.
2. Divide the mixture between the pots.
3. Place the pots without their lids in a steamer
basket, without putting any water in the water
tank.
4. Put the steamer lid on and cook for 12 hours at
40°C.
Foam strawberry yoghurts
Makes 9 yoghurts
1 l whole milk
125g yoghurt
200g foam strawberry sweets
Preparation: 15 min
Cooking: 12 hours at 40°C
Resting time: 3 hours in the refrigerator
1. Heat the milk with the foam strawberries. The
sweets should melt quickly.
2. Allow to cool and pass through a sieve.
3. Combine the yoghurt and foam strawberry milk in
a large bowl, then divide between the pots and
place these without their lids in a steamer basket.
Remember not to put any water in the water tank.
4. Put the steamer lid on and cook for 12 hours at
40°C.
58
Yoghurts
Honey yoghurts
Makes 9 yoghurts
1 l whole milk
125g yoghurt
18 tbsp honey
Preparation: 5 min
Cooking: 12 hours at 40°C
Resting time: 3 hours in the refrigerator
1. Combine the milk and yoghurt. Place 2 tbsp honey
in each pot.
2. Divide the milk between the pots steamer and
place in a steamer basket, without putting any
water in the water tank. Put the steamer lid on and
cook for 12 hours at 40°C.
To make sure that the honey stays at the bottom of the
pots, pour the milk in very slowly and gently over the
back of a spoon.
Nutella® yoghurts
Makes 9 yoghurts
1 l whole milk
125g yoghurt
18 tbsp Nutella
Preparation: 5 min
Cooking: 12 hours at 40°C
Resting time: 3 hours in the refrigerator
1. Combine the milk mixture and yoghurt. Place 2
tbsp Nutella spread at the bottom of each pot.
2. Divide the milk between the pots and place these
in a steamer basket. Remember not to put any
water in the water tank. Put the steamer lid on and
cook for 12 hours at 40°C.
To make sure the spread stays at the bottom of the
pots, pour the milk mixture in very slowly and gently
over the back of a spoon.
Yoghurts
59
Tomato and pesto yoghurts
Makes 9 yoghurts
1 l whole milk
125g yoghurt
2 tomatoes
3 tbsp pesto
2 tsp sugar
Preparation: 15 min
Cooking: 12 hours at 40°C
Resting time: 3 hours in the refrigerator
1. Dice the tomatoes and place in a saucepan.
Sprinkle with the sugar, cover and cook over a
high heat for 5 min.*
2. Combine the yoghurt and pesto in a large bowl
and add the milk, stirring thoroughly.
3. Place 2 tsp tomato at the bottom of each pot and
cover with the milk mixture.
4. Place the pots without their lids in a steamer
basket, but do not put any water in the water
tank. Put the steamer lid on and cook for 12 hours
at 40°C.
Make sure that the tomatoes do not float to the top by
pouring the milk mixture in very slowly and gently
over the back of a spoon.
*If you are in a hurry, simply microwave the mixture
(covered) at maximum power for 3 min..
Goat’s cheese and chive yoghurts
Makes 9 yoghurts
1 l whole milk
125g yoghurt
150g goat’s cheese
Fresh chives
Preparation: 15 min
Cooking: 12 hours at 40°C
Resting time: 3 hours in the refrigerator
1. Gently heat the milk and goat’s cheese in a
saucepan. Do not allow to boil. Mix thoroughly
and season with salt and pepper.
2. Meanwhile, snip some chives into each pot so
that the base is completely covered.
3. Combine the milk mixture and yoghurt in a large
bowl and divide this mixture between the pots.
4. Place the pots without their lids in a steamer
basket, remembering not to put any water in
the tank.
60
Yoghurts
5. Put the steamer lid on and cook for 12 hours at
40°C.
Starters
Asparagus spears with orange sauce ..................................16
Creamed cauliflower ..........................................................16
Courgette canapés with goat’s cheese and pesto topping ......17
Potato, crab and asparagus salad .......................................17
Cured country ham and eggs..............................................18
Salmon slivers on a bed of tomato and avocado ..................18
Steamed foie gras ..............................................................20
Rock fish terrine with bisque sauce ......................................21
Seafood terrine with a grapefruit dressing ...........................22
Fish
Index of recipes
Monkfish parcels ................................................................24
Tapenade-stuffed sole .........................................................24
Vinegar-steamed sea bass and leeks ...................................25
Rolled black cod stuffed with whiting ...................................26
Haddock and cucumber in a creamy caper sauce ................27
Moules marinières ..............................................................28
Red mullet with aioli sauce..................................................28
Cod and tomato parcels .....................................................30
Herb-steamed john dory .....................................................30
Salmon steaks with tomato ..................................................31
Steamed trout with broccoli mousse .....................................31
Sole stuffed with avocado ...................................................32
62
Meat
Turkey rolls with creamed garden peas ................................34
Beef poached with vegetables .............................................35
Rabbit and vegetable parcels ..............................................36
Morteau sausages with herby fromage frais .........................36
Steamed veal with aubergines and mushrooms ....................37
Herb-steamed chicken ........................................................38
Chicken aioli......................................................................38
Shoulder of lamb with sage ................................................40
Vegetables
Basket of steamed vegetables ..............................................42
Steamed leeks ....................................................................42
Celeriac purée ...................................................................43
Minted courgette purée.......................................................43
Bay leaf-flavoured potatoes.................................................44
Provençal-style green vegetables .........................................44
Mushroom and parmesan risotto .........................................45
Vegetable Medley...............................................................46
Ratatouille..........................................................................48
Desserts
Grapefruit creams ..............................................................50
Tropical coconut flans .........................................................50
Pear compote.....................................................................51
Spiced bananas .................................................................51
Apple and cinnamon pudding.............................................52
Lemon cake........................................................................52
Plain yoghurts ....................................................................54
Coconut yoghurts ...............................................................55
Vanilla yoghurts .................................................................55
Blueberry yoghurts .............................................................56
Caramelised apple yoghurts................................................56
Wickedly rich chocolate desserts .........................................58
Foam strawberry yoghurts ..................................................58
Honey yoghurts..................................................................59
Nutella® yoghurts ...............................................................59
Tomato and pesto yoghurts .................................................60
Chive and goat’s cheese yoghurts........................................60
Index of recipes
Yoghurts
63
réf. : 505748 - 10/2014
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