Mode d`emploi Micro Fr
couv. Vapeur 160 x 216 2016_couv. 18/01/17 15:50 Page1
Ma Cuisine Vapeur
couv. Vapeur 160 x 216 2016_couv. 18/01/17 15:50 Page2
Instructions for use
Recipe book
CONTENTS
INSTRUCTIONS FOR USE
Important safeguards.......................................3
Description .......................................................5
Using your Magimix steamer.............................6
Cleaning ..........................................................9
Cooking times ................................................10
Cooking advice ..............................................12
Troubleshooting ..............................................14
RECIPES
Starters ..........................................................15
Fish
............................................................23
Meat ............................................................33
Vegetables .....................................................41
Desserts .........................................................49
Yoghurts.........................................................53
Index of recipes ..............................................62
IMPORTANT SAFEGUARDS
!
WARNING: When using an electrical appliance, basic safety precautions should always be
followed, including the following:
01. Read all instructions.
02. Do not touch hot surfaces. Use handles or dials.
03. To protect against fire, electric shock and injury to persons do not immerse cord, plugs
or base in water or other liquid.
04. 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.
05. 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.
06. If the supply cord is damaged, it must be replaced by the manufacturer, its service agent
or similarly qualified persons in order to avoid a hazard.
07. Never fill the water tank above the “MAX.” mark, as the water may boil over.
08. Never immerse the base in water or put it in the dishwasher. Clean it with a soft cloth.
09. 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 groundingtype 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
and to use the 80°C temperature
100°C
Yoghurt should be cooked at 40°C
.
for fish and more delicate foods.
5
USING YOUR MAGIMIX STEAMER
Wash all parts. Ensure
you do not immerse the
base in water.
Unwind the power cord
and plug it. Pour water
0.5L (20mins use) or
max line (1hr30mins use).
Place the food in the
basket(s).
The baskets must be
fitted together properly.
Position the lid.
C
Type
Quantity
min
VEGETABLES
Turn the dial to the
required temperature.
The time displayed on
the screen is the time
selected by default.
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.
Artichokes
4 medium
60-70
Asparagus
700 g
30-35
Aubergines
4 medium
Broccoli
700 g
25
Carrots
700 g
20-30
Celeriac
1
Mushrooms
300 g
A
35
C
T
30
C
25-30
W
If necessary, adjust the
For cooking times
cooking time (by pressing see page 10.
the + or - buttons).
1
MAXIMUM VOLUME
For cooking larger foods
such as whole chickens,
artichokes and
cauliflowers.
6
Remove the baskets.
Unplug the steamer and
allow it to cool.
Remove the power
cord, then tilt the base
away from you (see
mark on tank) to tip
the water out.
DOUBLE CAPACITY
Remove the base from
the upper basket before putting the food in.
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.
FOR RICE
Rinse the rice.
Add 1 volume
of water for 1 volume
of rice to the
multi-function bowl.
Place the multi-function Switch on your steamer
bowl in the basket.
(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.
FOR EGGS
Stand the eggs in the
Switch on your steamer If your dish is cooked,
dimples of the fixed
Adjust the cooking time turn the dial to 0.
basket only.
if necessary.
(see cooking times p11)
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 If necessary, adjust the
position.
cooking time to suit the
type of fish (whole, fillet,
steak).
!
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.
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
.
REHEATING
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
Place the ingredients
in the multi-function
bowl.
Turn the dial to
for 5 min.
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 8-12
of the baskets. Put the
hours.
steamer lid on.
At the end of the
cooking time, the timer
will ring.
Turn the dial to 0.
TIPS AND ADVICE
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.
TIPS AND ADVICE
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
min
VEGETABLES
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
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
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
30
35
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
Type
TEMPS DE CUISSON
Quantity
min
100°C
80°C
FISH
Shellfish
1 kg
8-15
Cooked when shells open
Tip: 500 ml water + 500ml white wine
Frozen prawns
500 g
15-20
Peeled
Crab
1
25
Whole
Lobster
1
25
1 tail. Defrost before steaming
Langoustines
1 kg
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
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
500 g
30
1l in the water tank + 1 volume of water
for 1 volume of rice in bowl.
Stir halfway through cooking
Hard-boiled
6
16
Medium-sized
Medium-boiled
6
13
Medium-sized
Soft-boiled
6
10
Medium-sized
Apples
6
25-30
Cored and left whole
Pears
6
25-30
Cored and left whole
RICE
Rice
EGGS
FRUIT
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 for a 20 minutes use with 0.5L of water. 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.
• 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 shopbought 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.
15
Starters
Asparagus spears with orange sauce
PREPARATION: 5 min
SERVES 4 24 green asparagus spears
COOKING:
20-25
min at
100°C
Sauce
3 egg yolks
1 orange
100g butter
Salt & pepper
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 bainmarie. 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
PREPARATION: 20 min
SERVES 4 COOKING:
30-35
min at
100°C
1 medium cauliflower
400ml low fat single cream
1 tsp grated nutmeg
Salt & pepper
S ta r t e r s
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
E N TR É E S
17
Cured country ham and eggs
PREPARATION: 5 min
COOKING:
SERVES 4 4-8
min at
100°C
4 eggs
1 slice cured country ham
4 tsp thick crème fraîche
4 chive leaves
1 Break the eggs into 4 ramekins.
2Cut 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.
4Cook 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
PREPARATION: 15 min
Resting time: 20 min
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
COOKING:
6-10
min at
80°C
Dressing
3 tbsp olive oil
2 tbsp lemon juice
Salt & pepper
S ta r t e r s
1Wrap the salmon in cling film and leave in the freezer for 20 min.
2Wash 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.
3Take 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.
4Arrange 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
Seafood terrine with a grapefruit dressing
PREPARATION: 15 min
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
COOKING:
40-45
min at
100°C
Sauce
1 small pink grapefruit
3 tbsp olive oil
3 tbsp groundnut oil
4 drops hazelnut oil
1 tbsp snipped dill
Salt & pepper
1Cut 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.
2Butter a small rectangular mould, fill with half the blended mixture, arrange the
scallop slices on top and cover with the remaining mixture.
3Pour 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.
4To 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.
5Serve the terrine cold and hand the grapefruit dressing separately.
S ta r t e r s
19
Steamed foie gras
PREPARATION:
SERVES 4
20 min
Resting time: 1 night + 48 hours + 5 min
COOKING: 25-30 min at 100°C
1 fresh duck foie gras weighing 600g
200ml Sauternes white wine
1 bouquet garni
Coarse sea salt
Freshly-milled black pepper
8 slices brioche
1Cut 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.
2Next 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.
3Allow 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.
S ta r t e r s
TIP
If you are in a hurry, you can use frozen foie gras.
20
Rock fish terrine with bisque sauce
PREPARATION: 25 min Resting time: 5 min
SERVES 4 400g rock fish fillets
½ stale French stick
3 eggs
400ml milk
1 knob butter
1 small tub thick crème fraîche
Salt & pepper
COOKING:
20-25
min at
100°C
Sauce
100ml single cream
300ml lobster bisque (tin)
1Cut 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 egg yolks, crème fraîche,
and bread and milk mixture. Season with salt and pepper.
2Whisk the egg whites with a pinch of salt until stiff and fold gently into the blended
preparation.
3Butter 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.
TIP
You can also serve this terrine with a fresh herb sauce.
S ta r t e r s
21
Courgette canapés with goat’s cheese
and pesto topping
PREPARATION: 10 min
COOKING:
SERVES 4 20-25
min at
100°C
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
1Wash the courgettes, cut off both ends and peel to leave strips of green skin.
2Cut 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.
3Cut 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.
TIP
Serve chilled with warm toasted bread.
Potato, crab and asparagus salad
PREPARATION: 20 min
COOKING:
SERVES 4 30-35
min at
100°C
S ta r t e r s
8 small waxy potatoes (e.g. Roseval, Ratte, Charlotte, Désirée)
24 green asparagus spears
300g cooked crabmeat
50g mixed salad leaves
Chervil
22
1Wash 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.
3Gently combine the crabmeat, potatoes, asparagus and salad leaves in a salad
bowl. Drizzle with salad dressing, scatter with chervil and serve.
23
Fish
Monkfish parcels
PREPARATION: 15 min
SERVES 4 4 slices monkfish tail
4 small courgettes
2 tomatoes
4 small spring onions
COOKING:
40-45
min at
80°C
4 tbsp crème fraîche
4 tiny pinches saffron
4 tbsp chopped chives
Salt & pepper
1Wash 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.
2Meanwhile, 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.
3Serve hot.
Tapenade-stuffed sole
15 min
4 PREPARATION:
SERVES
COOKING:
15-20
min at
80°C
FISH
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
24
1Lay 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.
2Pour 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.
3Cut the lemons into quarters. Wash and peel the black radish and slice thinly.
4Serve the sole piping hot with plain rice, garnished with the lemon quarters and
radish slices.
Vinegar-steamed sea bass and leeks
PREPARATION: 20 min
SERVES 4 1 line-caught sea bass weighing 1.5 kg, scaled,
gutted, filleted and boned
8 leeks
¼ l white vinegar
COOKING:
40-45
min at
100°C
Dressing
500g firm, ripe tomatoes
3 tbsp sherry vinegar
4 tbsp olive oil
24 basil leaves
Salt & pepper
1Clean 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.
2Pour 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.
3Cook 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.
4To 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.
5Transfer 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
PREPARATION: 20 min
SERVES 4 4 fillets black cod, skinned and boned
150g whiting fillet, skinned and boned
1 egg
1 tbsp crème fraîche
2 carrots
COOKING:
40-45
min at
80°C
2 courgettes
2 leeks
1 bouquet garni
Pinch ground nutmeg
Salt & pepper
1Pour 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.
2Wash 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.
3Cut the whiting fillet into pieces. Blend with the egg, crème fraîche, salt, pepper
and nutmeg.
4Divide 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.
5Turn 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.
FISH
TIP Serve hot. Delicious with orange sauce (see Asparagus with orange sauce).
26
Haddock and cucumber in a creamy caper sauce
PREPARATION: 20 min
SERVES 4 800g haddock
3 cucumbers
1 tbsp snipped chervil
150g spinach leaves
COOKING:
20-25
min at
80°C
Sauce
30g butter
150g crème fraîche
4 or 5 tbsp capers
Salt & pepper
1Soak 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.
2Pour 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.
3To 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.
4 Serve the haddock piping hot with the cucumber, coated with the sauce.
Salmon slivers
on a bed of tomato and avocado
PREPARATION: 15 min
Resting time: 20 min
SERVES 4 COOKING: 6-10 min at 80°C
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
FISH
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.
27
Moules marinièreS
PREPARATION: 15 min
SERVES 4 500ml water
500ml white wine
2 kg mussels
4 garlic cloves
COOKING:
10-15
min at
100°C
2 onions
2 tomatoes
4 sprigs parsley
Salt & pepper
1Pour 500ml white wine and 500ml water intothe water tank.
2Cut the onions and tomatoes into quarters and arrange in the 2 steamer baskets.
3Clean the mussels thoroughly and add them to the baskets.
4Add 2 garlic cloves to each basket and sprinkle with chopped parsley.
5Steam for the time indicated above.
6 Serve as a starter or with french fries as a main course.
Red mullet with aioli sauce
PREPARATION: 15 min
SERVES 4 FISH
2 small red mullets, filleted and boned
8 medium-sized waxy potatoes (e.g.
Roseval, Ratte, Charlotte, Désirée)
28
COOKING:
40-45
min at
80°C
Dressing
3 tsp garlic purée
1 egg yolk
200ml olive oil
1 generous pinch saffron
1 tiny pinch chilli pepper
1 tbsp lemon juice
1Wash 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.
2Insert the basket containing the fish underneath the potato basket and cook both
for approximately 10 min at 80°C.
3To 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.
4Halve 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.
Cod and tomato parcels
PREPARATION: 15 min
SERVES 4 4 cod fillets
8 cherry tomatoes
1 garlic clove
COOKING:
25-30
min at
80°C
1 tbsp olive oil
Salt & pepper
1Place each fillet on a square of baking parchment.
2Wash and halve the cherry tomatoes. Peel the garlic and slice thinly.
3Divide the tomato halves between the fillets, add the garlic, sprinkle with olive oil
and season with salt and pepper. Seal the parcels.
4Pour 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.
Sole stuffed with avocado
PREPARATION: 20 min
SERVES 4 4 sole fillets, skinned and boned
2 avocado pears
1 lemon
COOKING:
15-20
min at
80°C
200ml crème fraîche
3 tbsp white wine
Salt & pepper
1Halve one of the avocado pears and scoop out the flesh. Squeeze the lemon.
Mash the avocado roughly with half the lemon juice.
2Lay 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.
3Pour 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.
4Halve 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.
5Serve the sole hot, coated with the avocado sauce, with either pasta or potatoes
(which you can steam at the same time).
FISH
TIP
The avocado filling can be replaced with chopped tomato.
30
Steamed trout with broccoli mousse
PREPARATION: 15 min
SERVES 4 4 trout fillets, boned
800g broccoli
200g floury potatoes (e.g. King Edward)
4 tbsp olive oil
COOKING:
50-55
min at
80°C
4 tbsp lemon juice
Cherry tomatoes
Salt & pepper
1Divide the broccoli into small florets and wash. Peel and wash the potatoes, cut
into small dice.
2Steam 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. After 10 minutes, add the
cherry tomatoes to the fish and allow the excess to drip off.
3Blend 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.
4Arrange the trout fillets on a serving dish and serve the purée in a separate dish.
FISH
31
Herb-steamed john dory
PREPARATION: 20 min
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
COOKING:
40-45
min at
80°C
Dressing
6 tbsp olive oil
2 tbsp red wine vinegar
10 sprigs tarragon
4 basil leaves
FISH
1Pour 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.
2Pour 250ml water into the multi-function bowl and add the rice. Cook for 30 min
at 100°C. Stir halfway through the cooking.
3Lay the fish fillets flat in the steamer baskets, put the lid on and cook for 10-15
min at 80°C.
4To make the dressing, rinse the herbs and pat them dry. Snip them, add the oil
and vinegar and combine.
5Carefully 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.
32
33
Meat
Turkey rolls with creamed garden peas
PREPARATION: 30 min
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
COOKING:
30-35
min at
100°C
200ml crème fraîche
4 tbsp chopped chervil
Freshly-ground mixture of black
peppercorns, coriander and
cardamom
Table salt
1Pour 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.
2Season 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.
3Arrange the turkey rolls in a steamer basket, put the lid on and cook for 15 min.
4Soften 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.
5Heat 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.
VIANDES
TIP The turkey rolls can be served with steamed potatoes.
34
Beef poached with vegetables
PREPARATION: 20 min
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
COOKING:
20-30
min at
100°C
Sauce
200ml sunflower oil
1 egg yolk
1 tbsp mustard
Salt & pepper
6 gherkins
18 capers
1 tbsp lemon juice
1Pour 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.
2Wash all the vegetables. Peel them and cut into pieces, except for the potatoes,
which should be left whole.
3Lay all the vegetables in the other steamer basket and place this above the beef
10 min after the start of the cooking time.
4To 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.
5Serve hot with the sauce.
TIP
You can brown the meat in a pan before steaming it.
MEAT
35
Rabbit and vegetable parcels
PREPARATION: 30 min
SERVES 4 12 rabbit legs
6 cabbage leaves
8 small carrots
4 small courgettes
4 sprigs rosemary
COOKING:
30-35
min at
100°C
4 sprigs thyme
4 bay leaves
Salt & pepper
1Bone 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.
2Place one rabbit leg on each half-leaf, top with a few vegetable sticks and roll up
to form small parcels.
3Pour 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.
4Serve hot, drizzled with olive oil or chilli oil, according to taste.
Morteau sausages with herby fromage frais
PREPARATION: 10 min
SERVES 4 2 Morteau smoke-cured sausages
12 medium-sized potatoes
500ml white wine
Herby fromage frais
250g fromage frais
COOKING:
25-30
min at
100°C
Parsley
Chives
1 garlic clove
Salt & pepper
MEAT
1Pour 500ml white wine and 500ml water into the water tank.
2Prick the sausages with a fork and place them in the lower steamer basket.
3Peel the potatoes and place them in the upper basket.
4Put the lid on and steam for 25-30 min.
5Meanwhile, combine the fromage frais with the chopped parsley, garlic and
chives. Add 1 tbsp white wine and season with salt and pepper.
6Slice the sausages and serve with the potatoes and sauce.
36
Steamed veal with aubergines and mushrooms
PREPARATION: 30 min
SERVES 4 COOKING:
35-40
min at
100°C
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
1Sprinkle 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.
2Wash 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.
3After the veal has been cooking for 10 min, add the aubergines, followed 5 min
later by the mushrooms.
4To 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.
5Slice the veal thinly, surround with the vegetables, coat with the sauce and garnish
with chervil. Serve hot.
MEAT
37
Chicken aioli
PREPARATION: 15 min
SERVES 4 4 chicken escalopes
8 carrots
8 artichoke bottoms
400g frozen green beans
4 tomatoes
Sauce
3 tsp garlic purée
1 egg yolk
COOKING:
30-35
min at
100°C
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)
1Pour 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.
2To 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.
3Wash the tomatoes and cut into quarters. Serve the hot chicken and vegetables in
a large dish surrounded by the tomatoes. Serve the aioli sauce separately.
Herb-steamed chicken
PREPARATION: 20 min
SERVES 4 MEAT
1 chicken weighing 1.3 kg
4 tbsp chopped parsley
4 tbsp fresh chopped
coriander
4 sprigs thyme
50g butter
38
COOKING:
1h20
min at
100°C
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
1Combine the parsley, coriander, spices, salt and pepper in a bowl. Rub the chicken
skin with this mixture and put the remainder in the cavity.
2Pour 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.
3Remove the chicken. Serve hot with ratatouille or puréed courgettes.
TIP You can brown the cooked chicken for 10 min in the oven (grill function).
Shoulder of lamb with sage
PREPARATION: 15 min
SERVES 4 1 semi-boned shoulder of lamb,
weighing approx.
1.5 kg
2 bunches sage
1 onion
10 cloves
Coarse salt
Cumin
COOKING:
3 h
at
100°C
8 small carrots
250g small waxy potatoes (Ratte, if
possible)
3 turnips
3 leeks
3 small courgettes
Salt & pepper
1Peel the onion, cut into quarters and spike with cloves. Pour a litre of water into the
water tank and add the onion.
2Line 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.
3Wash 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.
MEAT
TIP
You can brown the meat in a pan before steaming it.
40
41
V E G ETAB L E S
Basket of steamed vegetables
PREPARATION: 20 min
SERVES 4 8 small carrots
2 leeks, white part only
8 small waxy potatoes (e.g. Roseval,
Ratte, Charlotte, Désirée)
2 small courgettes
COOKING:
30-35
min at
100°C
12 small button mushrooms, stalks
removed
100g green beans
4 cabbage leaves
12 spinach leaves
1Wash the vegetables. Peel the carrots, cut off both ends of the courgettes. Cut the
leeks and courgettes into sections. Shred the cabbage leaves.
2Pour 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.
3Arrange the vegetables in a serving dish. Serve hot, drizzled with extra-virgin olive
oil or with a bowl of aioli sauce.
Steamed leeks
PREPARATION: 10 min
SERVES 4 COOKING:
35-40
min at
100°C
1 kg leeks, white part only
Salt & pepper
V E G ETA B L E S
1Wash 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.
2Arrange 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
Ratatouille
PREPARATION: 25 min
SERVES 4 2 aubergines
1 red pepper
1 green pepper
2 courgettes
4 large tomatoes
COOKING:
60
min at
100°C
3 large onions
3 garlic cloves
2 sprigs thyme
2 sprigs rosemary
4 tbsp olive oil
1Wash the vegetables, deseed the peppers, and dice the aubergines, peppers and
courgettes. Peel and chop the onion and garlic.
2Pour 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.
3Plunge the tomatoes into cold water, remove their skins, deseed and cut into
quarters.
4In 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.
5Add the courgettes and tomatoes, season with salt, pepper, thyme, rosemary and
simmer with the lid off for 30 min. Serve hot or cold.
TIP
This method yields an intensely-flavoured ratatouille that is not at all watery.
L É G U ME S
43
Vegetable Medley
PREPARATION: 20 min
SERVES 4 COOKING:
20-25 min at 100°C
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
1Peel 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.
2Pour 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.
3Line 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.
4Allow the vegetables to drain. Transfer the cauliflower and peas to a shallow dish.
Stir in the mint and arrange the other vegetables on top.
5Serve hot with the yoghurt beaten with salt and chilli pepper.
V E G ETA B L E S
TIP Delicious served with grilled lamb chops.
44
Mushroom and parmesan risotto
PREPARATION: 15 min
SERVES 4 COOKING:
45-50
min at
100°C
200g Arborio (risotto) rice
200g button mushrooms
50g grated parmesan cheese
400ml water
1 chicken stock cube
200ml crème fraîche
Salt & pepper
1Prepare the mushrooms by removing the stalks and rinsing gently. Slice in a food
processor.
2Put the rice and mushrooms in the multi-function bowl and combine.
3Add the salt, pepper, chicken stock cube and water.
4Pour 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.
5Stir regularly with a spatula.
6At the last minute, pour in the crème fraîche and add the parmesan. Stir and serve hot.
L É G U ME S
LÉGUMES
45
Provençal-style green vegetables
PREPARATION: 15 min
SERVES 4 250g frozen extra-fine green beans
250g mangetout peas
300g broccoli
4 small courgettes
2 tbsp chopped chervil
COOKING:
25-30
min at
100°C
Dressing
1 lemon
150ml olive oil
1 pinch salt
Freshly-milled black pepper
1Rinse and string the peas. Wash the courgettes and discard the ends. Separate the
broccoli into small florets and wash.
2Pour 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.
3To make the dressing, squeeze the lemon, add the salt to the juice, pour in the oil
and add a few grinds of pepper.
4Arrange 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.
TIP Serve the vegetables as soon as they are cooked, so that they lose none of their
flavour or colour.
Bay leaf-flavoured potatoes
PREPARATION: 10 min
SERVES 4 COOKING:
30-45
min at
100°C
V E G ETA B L E S
1 kg waxy potatoes (e.g. Roseval, Ratte, Charlotte, Désirée)
1 bunch bay leaves
400ml thick crème fraîche
4 tbsp snipped tarragon
Salt & pepper
46
1Wash the potatoes but do not peel them. Slit them lengthways and insert a bay
leaf.
2Pour 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.
3Season the crème fraîche with salt and pepper and mix in the tarragon. Serve the
potatoes piping hot, accompanied by the crème fraîche.
TIP Delicious with oven-baked fish.
Celeriac purée
PREPARATION: 20 min
SERVES 4 COOKING:
30-35
min at
100°C
1 kg celeriac
125g thick crème fraîche
2 tbsp fruity olive oil
Salt
1Peel and wash the celeriac. Cut into 4-cm cubes.
2Pour 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.
4Reheat the purée for 5 min over a low heat.
Serve piping hot, preferably with a poultry dish.
Minted courgette purée
PREPARATION: 20 min
SERVES 4 4 medium-sized courgettes
4 tbsp single cream
4 tbsp snipped mint
1 tbsp lemon juice
COOKING:
20-25
min at
100°C
Freshly-ground mixture of black, white, green, pink and Jamaican peppercorns
Table salt
V E G ETA B L E S
1Peel 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.
2Blend the courgettes with the cream, salt, pepper and lemon juice.
3Stir in the mint. Reheat for 5 min over a low heat and serve piping hot.
48
TIP Can also be served chilled as a vegetable dip.
49
DE SS ERT S
Grapefruit creams
PREPARATION: 20 min Resting time: 1 h
SERVES 4 300ml grapefruit juice
125g caster sugar
3 large eggs
COOKING:
30-35
min at
100°C
16g demerara sugar
1 level tbsp cornflour
1Pour the grapefruit juice into a saucepan with the caster sugar. Heat gently for
10 min, stir, then allow to cool slightly.
2Beat the whole eggs with the cornflour in a bowl. Add the warm grapefruit juice,
stirring continuously, then divide between 4 ramekins.
3Pour 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.
4Sprinkle the creams with demerara sugar and chill for at least an hour in the
refrigerator. Serve chilled.
Pear compote
PREPARATION: 15 min
SERVES 4 1 kg pears
300ml water
50g cane sugar
COOKING:
1 h 15
min at
100°C
½ tsp ground cinnamon
½ vanilla pod
D E S S ERT S
1Scrape 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.
2Peel 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.
3When the pear is cooked, mix it with the syrup
and allow to cool. Serve cold.
50
Tropical coconut flans
PREPARATION: 20 min Resting time: 10 min +
SERVES 4 200g condensed milk
250ml milk
2 eggs
1 h
COOKING:
20-25
min at
100°C
65g desiccated coconut
400g fresh fruit (according to season)
1Heat the milk slightly and pour in the condensed milk. Beat the eggs and stir in
the coconut and warm milk. Divide between 4 ramekins.
2Pour 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.
3Wash, peel and slice the fruit if necessary. Serve the flans chilled, decorated with
the fruit.
Spiced bananas
PREPARATION: 25 min
SERVES 4 4 bananas (just ripe)
50g sugar
40g butter
Juice of ½ lemon
COOKING:
15-20
min at
100°C
½ vanilla pod
½ tsp ground cinnamon
8 tbsp orange-flower water
200ml crème fraîche
1Peel 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.
2Lay 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.
3Pour 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.
D E S S ERT S
TIP Serve the bananas hot, coated in the sauce. Delicious with chocolate ice cream.
51
Apple and cinnamon pudding
PREPARATION: 15 min
SERVES 4 COOKING:
45-50
min at
100°C
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
1Peel and slice the apples. Combine the cream, orange-flower water, sugar and
cinnamon.
2Butter 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.
3Pour 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
PREPARATION: 15 min
SERVES 6 to 8 D E S S ERT S
3 large eggs
200g caster sugar
210g plain flour + 1 tbsp flour
Juice of ½ lemon
2 tsp baking powder
52
COOKING:
45-50
min at
100°C
250ml thick crème fraîche
1 tsp vanilla extract
1 knob butter
1 pinch salt
250ml raspberry coulis
1Beat the eggs and add the sugar and lemon juice. Mix the flour, baking powder
and salt in one bowl and the crème fraîche and vanilla in another. Fold the flour
mixture into the eggs, followed by the cream mixture. Repeat this process twice.
2Divide the cake mixture between 2 small 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.
3Allow to cool before turning the cakes out of their tins. Serve with the raspberry
coulis.
53
Yo ghu rt s
PLAIN YOGHURTS
PREPARATION: 20 min
MACKES 9 YOGHURTS
COOKING: from 8 h - 12 h at 40°C
Resting time: 3 h in the refrigerator
1 l whole milk
or 1 l soya milk
or 1 l goat’s milk
or 1 l ewe’s milk
125g yoghurt
1Combine 1 litre of milk with the yoghurt in a large jug.
2Pour the mixture into the pots without their lids and place these in a steamer
basket. Do not put any water in the water tank.
3Put 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.
Y oghu r t s
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
Coconut yoghurts
PREPARATION: 5 min
MACKES 9 YOGHURTS
COOKING: 12 h at 40°C
Resting time: 3 h in the refrigerator
1 l whole milk
125g yoghurt
5 tbsp brown sugar
8 tbsp dessicated coconut
1Combine the yoghurt, sugar and coconut in a large bowl and gradually add the
milk, stirring thoroughly.
2Divide the mixture between the pots. Place them in a steamer basket without their
lids but do not put any water in the water tank.
3Put the steamer lid on and cook for 12 hours at 40°C.
Vanilla yoghurts
PREPARATION: 10 min
MACKES 9 YOGHURTS
COOKING: 12 h at 40°C
Resting time: 3 h in the refrigerator
1 l whole milk
125g yoghurt
4 tbsp sugar
2 vanilla pods (or 4 tbsp vanilla-flavoured sugar)
1Split 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.
3Place the pots without their lids in a steamer basket but do not put any water in
the water tank.
4Put the steamer lid on and cook for 12 hours at 40°C.
Y oghu r t s
55
Blueberry yoghurts
PREPARATION: 10 min
MACKES 9 YOGHURTS
COOKING: 12 h at 40°C
Resting time: 3 h in the refrigerator
125g yoghurt
1 l whole milk
10 tbsp caster sugar
300g fresh or frozen blueberries
1Place the blueberries in a saucepan and sprinkle with 5 tbsp of sugar. Cover and
cook over a high heat for 5 min.*
2Beat the yoghurt with the rest of the sugar in a large bowl and add the milk slowly.
3Place 2 tbsp of blueberry compote at the bottom of each pot and fill with the milk
and yoghurt mixture.
4Place the pots without their lids in a steamer basket, remembering not put any
water in the water tank. Put the steamer lid on and cook for 12 hours at 40°C.
TIP 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
PREPARATION: 10 min
MACKES 9 YOGHURTS
COOKING:
Resting time: 3 h in
12 h at 40°C
the refrigerator
Y oghu r t s
1 l whole milk
125g yoghurt
1 firm-fleshed apple
20g salted butter
50g brown sugar
56
1Peel 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.
2Combine the milk and yoghurt in a large bowl, then divide between the pots.
3Place the pots without their lids in a steamer basket, remembering not put any
water in the water tank. Put the steamer lid on and cook for 12 hours at 40°C.
TIP
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.
Foam strawberry yoghurts
PREPARATION: 15 min
MACKES 9 YOGHURTS
COOKING: 12 h at 40°C
Resting time: 3 h in the refrigerator
1 l whole milk
125g yoghurt
200g foam strawberry sweets
1Heat the milk with the foam strawberries. The sweets should melt quickly.
2Allow to cool and pass through a sieve.
3Combine 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.
4Put the steamer lid on and cook for 12 hours at 40°C.
Wickedly rich chocolate desserts
PREPARATION: 10 min
MACKES 9 YOGHURTS
COOKING: 12 h at 40°C
Resting time: 3 h in the refrigerator
400g plain or milk chocolate
2 whole eggs
500ml whole milk
Y oghu r t s
1Melt the chocolate with the milk in a saucepan.
Remove from the heat and beat in the eggs.
2Divide the mixture between the pots.
3Place the pots without their lids in a steamer basket, without putting any water
in the water tank.
4Put the steamer lid on and cook for 12 hours at 40°C.
58
Honey yoghurts
PREPARATION: 5 min
MACKES 9 YOGHURTS
COOKING: 12 h at 40°C
Resting time: 3 h in the refrigerator
1 l whole milk
125g yoghurt
18 tbsp honey
1Combine the milk and yoghurt. Place 2 tbsp honey in each pot.
2Divide 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.
TIP
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
PREPARATION: 5 min
MACKES 9 YOGHURTS
COOKING: 12 h at 40°C
Resting time: 3 h in the refrigerator
1 l whole milk
125g yoghurt
18 tbsp Nutella
1Combine the milk mixture and yoghurt. Place 2 tbsp Nutella spread at the bottom
of each pot.
2Divide 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.
TIP
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.
Y oghu r t s
59
Tomato and pesto yoghurts
PREPARATION: 60 min
MACKES 9 YOGHURTS
COOKING: 12 h at 40°C
Resting time: 3 h in the refrigerator
1 l whole milk
125g yoghurt
2 tomatoes
3 tbsp pesto
2 tsp sugar
1Dice 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.
3Place 2 tsp tomato at the bottom of each pot and cover with the milk mixture.
4Place 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.
TIP 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
PREPARATION: 15 min
MACKES 9 YOGHURTS
COOKING: 12 h at 40°C
Resting time: 3 h in the refrigerator
Y oghu r t s
1 l whole milk
125g yoghurt
150g goat’s cheese
Fresh chives
60
1Gently heat the milk and goat’s cheese in a saucepan. Do not allow to boil. Mix
thoroughly and season with salt and pepper.
2Meanwhile, snip some chives into each pot so that the base is completely covered.
3Combine the milk mixture and yoghurt in a large bowl and divide this mixture
between the pots.
4Place the pots without their lids in a steamer basket, remembering not to put any
water in the tank.
5Put the steamer lid on and cook for 12 hours at 40°C.
INDEX of re cipes
Starters
Asparagus spears with orange sauce.................................................................... 16
Creamed cauliflower........................................................................................... 16
Cured country ham and eggs .............................................................................. 18
Salmon slivers on bed ot tomato and avocado....................................................... 18
Seafood terrine with a grapefruit dressing............................................................. 19
Steamed foie gras............................................................................................... 20
Rock fish terrine with bisque sauce........................................................................ 21
Courgette canapés with goat’s cheese and pesto topping........................................ 22
Potato, crab and asparagus salad........................................................................ 22
fish
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 cauce.................................................. 27
Salmon slivers on a bed of tomato and avocado.................................................... 27
Moules marinières............................................................................................... 28
Red mullet with aioli sauce................................................................................... 28
Cod and tomato parcels...................................................................................... 30
Sole stuffed with avocado.................................................................................... 30
Steamed trout with broccoli mousse...................................................................... 31
Herb-steamed John Dory..................................................................................... 32
IN D E X o f r e c i p e s
MEAT
62
Turkey rolls with creamed garden peas................................................................. 34
Beef poached with vegetables.............................................................................. 35
Rabbit and vegetables parcels.............................................................................. 36
Morteau sausages with herby fromage frais.......................................................... 36
Steamed veal with aubergines and mushrooms...................................................... 37
Chicken aioli....................................................................................................... 38
Herb-steamed chicken......................................................................................... 38
Shoulder of lamb with sage.................................................................................. 40
62
VEGETABLES
Basket of steamed vegetables............................................................................... 42
Steamed leeks..................................................................................................... 42
Ratatouille.......................................................................................................... 43
Vegetable medley................................................................................................ 44
Mushroom and parmesan risotto.......................................................................... 45
Provençal-style green vegetables.......................................................................... 46
Bay leaf-flavoured potatoes.................................................................................. 46
Celeriac purée.................................................................................................... 48
Minted courgette purée........................................................................................ 48
DESSERTS
Grapefruit creams............................................................................................... 50
Pear compote...................................................................................................... 50
Tropical coconut flans.......................................................................................... 51
Spiced bananas.................................................................................................. 51
Apple and cinnamon pudding.............................................................................. 52
Lemon cake........................................................................................................ 52
YOGHURTS
IN D E X o f r e c i p e s
Plain yoghurts..................................................................................................... 54
Coconut yoghurts................................................................................................ 55
Vanilla yoghurts.................................................................................................. 55
Blueberry yoghurts.............................................................................................. 56
Caramelised apple yoghurts................................................................................. 56
Foam strawberry yoghurts................................................................................... 58
Wickedly rich chocolate desserts.......................................................................... 58
Honey yoghurts................................................................................................... 59
Nutella® yoghurts................................................................................................ 59
Tomato and pesto yoghurts.................................................................................. 60
Goat’s cheese and chive yoghurts......................................................................... 60
63
réf. : 505748 - 01/2017
This symbol indicates that this product should not be treated as regular household
waste. It should be taken to a collection point for the recycling of electrical and
electronic equipment. For more details about collection points, please contact your
local council or your household waste disposal service.
We reserve the right to alter at any time without notice the technical specifications of this appliance. None of the
information contained in this document is of contractual nature. All rights reserved for all countries by Magimix.
couv. Vapeur 160 x 216 2016_couv. 18/01/17 15:50 Page3
couv. Vapeur 160 x 216 2016_couv. 18/01/17 15:50 Page4
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