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Ma Cuisine VapeurMa Cuisine Vapeur

Ma Cuisine Vapeur

Instructions for useRecipe book

Instructions for useRecipe book

Ma Cuisine Vapeur

When using an electrical appliance, basic safety precautions should always befollowed, including the following:1. Read all instructions.2. Do not touch hot surfaces. Use handles or knobs.3. To protect against fire, electric shock and injury to persons do not immerse

cord, plugs or base in water or other liquid.4. Close supervision is necessary when any appliance is used by or near

children.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. Returnappliance to the nearest authorised service facility for examination, repair oradjustment.

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 for other than 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 ovengloves when removing the lid, the multi-function bowl or the baskets.

18. This appliance is not intended for use by persons (including children) withreduced physical, sensory or mental capabilities, or lack of experience andknowledge, unless they have been given supervision or instruction concerninguse of the appliance by a person responsible for their safety.

19. This appliance is intended solely for domestic use. The following usages arenot covered by the warranty: in kitchen areas reserved for personnel inshops, offices and other workplace environments, on farms, by the patronsof hotels, motels and other commercial environments of a residential nature,and in bed and breakfast-type environments.

SAVE THESE INSTRUCTIONS

IMPORTANT SAFEGUARDS!

3

SPECIAL CORD SET INSTRUCTIONS!

ONLY FOR USA AND CANADA

a. A short power-supply cord (or detachable power-supply cord) is to beprovided to reduce risks resulting from becoming entangled in or trippingover a longer cord.

b. Longer detachable power-supply cords or extension cords are available andmay 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 orextension cord should be at least as great as the electrical rating of theappliance.

2) The cord should be arranged so that it will not drape over the counter topor 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 should be agrounding-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 thepressureless steaming method because it really takes care of your food. Instead ofwatering down the flavour, gentle steaming brings it out! You will rediscover the true taste ofdifferent foods – medium rare meat will be moist and tender, fish and shellfish will keep theirsoft, delicate texture and your vegetables will never be soggy again. To enjoy all theseadvantages 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 all its nutritional value as well as itsfull flavour.

4

CONTENTS

Instructions for useSafety instructions 2The benefits of steam cooking 3Description 5Using your Magimix steamer 6Rice and eggs cooking 780 °C fish setting 840 °C yoghurt setting 8Keeping food warm/Reheating 9Cleaning 9Cooking times 10Cooking advice 12Troubleshooting 14

RecipesStarters 15Fish 23Meat 33Vegetables 41Desserts 49Yoghurts 53Recipe index 62

BEFORE YOU USE YOUR APPLIANCE, MAKE SURE YOU READ THROUGH THESEINSTRUCTIONS CAREFULLY.

!

5

• The cooking temperature of the manual model is 100°C• If using the automatic model, we advise you to cook your vegetables, rice, meat,seafood, eggs, fruit and desserts at 100°C and to use the 80°C temperature for fish and moredelicate foods. Yoghurt should be cooked at 40°C.

DESCRIPTION

Manual model Automatic model

Cooking time display screen

Upper basket with removable baseStainless-steel multi-function bowl.

Removablepower cord

Glass lid

Stainless-steelwater tank

Base

Stainless-steelsteamer baskets

“Keep warm”position

90-min. timer100 °C cooking

temperature

100°Csteaming

Fishsetting

Yoghurtsetting

“Keep warm”setting

for cooking timessee page 10.

Remove the baskets.Unplug the steamer andallow it to cool.

Remove the power cord,then tilt the base awayfrom you (see mark ontank) to tip the water out.

USING YOUR MAGIMIX STEAMER

Wash all parts usingwashing up liquid, ensureyou do not immerse thebase in water.

Unwind the power cordand plug it into thesteamer base. Pour thewater in.

Manual model

Position the lid.Place the food in thebasket(s).The baskets must be fittedtogether properly.

Turn the timer switch tothe required cookingtime. The red light willcome on.

At the end of the cookingtime, the timer will ring andthe light will go out.

Automatic model

Turn the dial to therequired position.

At the end of thecooking time, the timerwill ring and the lightwill flash.

If your dish is cooked,turn the dial to 0.

An alarm will buzz if the water tank is empty or boils dry.

If necessary, adjustthe cooking time(by pressing the + or -buttons).

The time displayed onthe screen is the timeselected by default.

*6

USING YOUR MAGIMIX STEAMER

Double capacity: youcan cook severaldifferent dishes atthe same time.

Check that the removablebase is fitted properly.

Remove the base from theupper basket beforeputting the food in.

For eggs: stand the eggsin the dimples of thefixed basket only. (forcooking times, see p.11).

For optimum results, avoid overloading the baskets. Take care not to block the holes, asthis will prevent the steam from circulating.Always discard the water in the tank after use.

As this appliance generates a great deal of steam, always use it out of the reach ofchildren 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 adviseyou to keep a safe distance away from the cooking steam. If you need to handle the lidwhile the steamer is on, make sure you lift it away from you, to avoid the risk of beingscalded, and wear oven gloves.As the baskets are made from stainless steel, we recommend that you always wear ovengloves when handling them.

!

The lid on the multi-function bowl is intended solely for food storage purposes. Do not useit when cooking.!

Place the multi-functionbowl in the basket. Add1 volume of water for 1volume of rice to themulti-function bowl.

*

There are no egg dimples in the removable basket base.*

7

Maximum volume: forcooking larger foodssuch as whole chickens,artichokes andcauliflowers.

RICE AND EGGS COOKING

Unwind the power cordand plug it into thesteamer base. Pour thewater in.

Switch on your steamer(see cooking times p11)

80°C FISH SETTING (automatic model only)

The fish position offers a gentler cooking temperature of around 80°C, which allows fish toretain its delicate texture and lose none of its taste and appearance.

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.

Turn the dial tothe fish position.

At the end of the cookingtime, the timer will ring andthe light will flash.

If necessary, adjust thecooking time to suit thetype of fish (whole, fillet,steak).

Cooking at this lower temperature makes cooking times slightly longer. To accelerate theprocess, you can select the 100°C temperature setting and reduce the cooking time.

Why not use your Magimix steamer to make your own 100% natural yoghurt?

No water is required forthis function.

Place the yoghurt pots(without their lids) in one ofthe baskets. Put the steamerlid on.

At the end of the cookingtime, the timer will ring.Turn the dial to 0.

Turn the dial to the yoghurtsetting(8-12 hours).

The steamer should not be moved at all during the cooking time.!

!

If your dish is cooked,turn the dial to 0.

*

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, ascertain types of fish cause the water to foam.

*

40°C YOGHURT SETTING (automatic model only)

8

KEEPING FOOD WARM/REHEATING

Keeping warm: turn thetimer to .

Reheating: place theingredients in themulti-function bowl.

Heat for 3-4 min,then turn the timer to

.

The orange light willcome on.

Keeping warm: turn thedial to .

Automatic model

Manual model

Reheating: place theingredients in themulti-function bowl.

Turn the dial to .Adjust the time setting ifnecessary.

Adjust the time setting,if necessary(+ and -).

CLEANING

Remove the powercord, then empty outthe remaining waterby tilting the applianceaway from you.

The baskets and lid can becleaned using water andwashing up liquid or in thedishwasher.

Wipe out the water tankwith a damp cloth anda little vinegar.

If you notice traces of limescale, remove them with a sponge and vinegar.

Before moving, storing or undertaking any kind of aftercare, always unplug your Magimix steamer andwait for it to cool down.

*9

10

COOKING TIMES

The cooking times shown below are approximate and may vary considerably, according to thevolume of ingredients being cooked, their quality and nature and, of course, your own personaltastes.

Type Quantity Cookingtime (min) Recommendations

Vegetables

Artichokes 4 medium 60-70

100°

Asparagus 700 g 30-35Arrange in lattice pattern to allow

steam to circulate

Aubergines 4 medium 35

Broccoli 700 g 25Cut into florets and distribute evenly inthe basket.

Carrots 700 g 20-30Stir halfway through cooking.To save time, slice them

Celeriac 1 30 Cut into large dice

Mushrooms 300 g 25-30 Whole

Green cabbage 1 medium 30-40 Cut into quarters.

Cauliflower 1 medium 30-40 Divide into florets

Courgettes4 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 Cut into quarters

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

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COOKING TIMES

Fish

Meat

Eggs

Fruit

Rice

Shellfish 1 kg 8-15

80° 100°

100°

Cooked when shells openTip:500 ml water + 500 ml white wine

Frozen prawns 500g 15-20 Peeled

Crab 1 25 Whole

Lobster 1 251 tailDefrost before steaming

Langoustines 1 kg 1010 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

Chicken 1 60-701.4 kg, remove any string and prickall over with a fork before steaming

Lamb 6 18-30 Chops

Sausages 6 10 Frankfurter-type

Basmati 500 g 26-301L in the water tank + 1 volume of waterfor 1 volume of rice in the multi funtionbowl. Stir halfway through cooking

Hard-boiled 6 16Medium-sizedMedium-boiled 6 13

Soft-boiled 6 10

Apples 6 25-30Cored and left whole

Pears 6 25-30

45-50 30-35

100°

100°

100°

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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 toensure optimum flavour.To test if the food is properly cooked, pierce the thickest part with a knife. If it is cooked, the bladewill not meet any resistance.

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 cookingwater, as the pesticides will have dripped into it.Cooking times depend on the nature, thickness and freshness of the vegetables. An early variety ofcarrot, 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 ofspices placed inside the cavity of a fish or on top of fillets will bring out the full flavour. If you haveto use frozen fish, increase the cooking time by 40% or 50%. There is no point defrosting the fishbeforehand.You can lay the fish either directly in the basket, on a sheet of baking parchment, or a bed ofseaweed, bay leaves, fennel or any other herb of your choice, but make sure you leave gaps atthe 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 largecasserole dish or frying pan before steaming it. That way, you will reap all the benefitsof 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 dialto the “keep warm” position. Your meat will stay hot and pink!

Seasoning:Remember that foods lose some of their salt during steaming. So if you like the taste of salt, youwill have to add a little after cooking. You can lightly season food before steaming it. You can alsogive 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 cookthem in individual ramekins, which will halve their normal cooking time. You can adaptany dessert recipes involving a bain-marie to steam cooking. For instance, themulti-function bowl is ideal for preparing chocolate fondues.

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COOKING ADVICE

Yoghurt (automatic model only):

Making homemade yoghurt is extremely easy. All you need is the starter (use a potof shop-bought yoghurt the first time) and a litre of milk. Combine the yoghurt withthe 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 refrigeratorfor 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 thebase. A plain full-fat yoghurt is perfect. From then on, you will simply need to “recycle” one ofyour own pots of homemade yoghurt, although after 5 or 6 times, you will need to buy anotherpot of yoghurt, as the lactic culture quickly loses its effectiveness.You can also use a commercial yoghurt base, in which case follow the manufacturer’sinstructions.

• 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. Werecommend using whole UHT milk, which will yield firmer and creamier yoghurt. Goat’s milkyoghurt 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 neverset. If you are using fresh milk, we advise boiling it beforehand. Try to use milk that is alreadyat room temperature.

• Fruit yoghurt:Remember to cook your fruit (or vegetables) beforehand, otherwise its acidity will hinder thefermentation process.

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TROUBLESHOOTING

If you cannot identify the cause of the problem, contact our Customer Care department for detailsof your nearest Magimix approved after-sales service agent.If your appliance is faulty, consult a Magimix approved after-sales service agent.

You must never dismantle your appliance yourself.

Problems Solutions

Your appliance does not work • Plug in your appliance and check yourpower cord connections.

The food is not cooked • If the food is too thick, extend the cookingtime or cut into smaller pieces.

Some of the food is not cooked • The basket may be too full. Avoidoverloading it.

The orange “keep warm” light does notcome on

• The steamer has not yet reached the righttemperature. Bring the water up to boilingpoint, using the timer, then turn the switchto the “keep warm” function

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 hasboiled dry.

• Fill the water tank.

Your yoghurt will not set(electronic model only)

• Check your the setting• Use whole milk• Follow the quantities (1 litre + 1 yoghurtfor 9 pots)

• Use a fresh starter. If you have been usinghomemade yoghurt, try shop-boughtyoghurt instead

• Do not move the steamer during thecooking time

• Increase the cooking time

!

STARTERS

16

Preparation: 5 minCooking: 20-25 min at 100°

Serves 424 green asparagus spears3 egg yolks1 orange100 g butterSalt & pepper

Rinse the asparagus spears and cut off the toughends of the stalks. Pour a litre of water into the watertank. Arrange the asparagus in one of the steamerbaskets, put the lid on and cook for 20-25 min.Blanch the spears under cold running water, drainand put in the refrigerator as soon as they are cold.

To make the sauce, squeeze the orange aftergrating the zest. Combine the egg yolks with 40 mlorange juice and 1 tsp zest. Heat the mixturegently in a bain-marie. Whisking continuously, addthe butter one piece at a time and season with saltand pepper.

Divide the asparagus spears between four plates,coat with the orange sauce and serve immediately.

Asparagus spears with orange sauce


Serves 41 medium cauliflower400 ml low fat single cream1 tsp grated nutmegSalt & pepper

Wash the cauliflower and divide into florets. Poura litre of water into the water tank. Arrange theflorets in one of the steamer baskets and put the lidon. Cook for 30-35 min. Allow to drain.

Blend the cauliflower with the cream and nutmeg.Season with salt and pepper. Reheat over a lowheat for 5 min.

Check the seasoning and serve hot.

Creamed cauliflower

Starters

17


Serves 44 small courgettes300 g fresh goat’s cheese150 g ready made pesto(or 10 tbsp olive oilliquidised with a bunch ofbasil)4 large slices sourdoughbreadSalt & pepper

Wash the courgettes, cut off both ends and peel toleave strips of green skin. Cut into sections (approx.3 cm). Pour a litre of water into the water tank,arrange the courgettes in a steamer basket and putthe lid on. Cook for approx. 20 min. The courget-tes should be al dente. Drain on kitchen towel andallow to cool. Cut the goat’s cheese into the samenumber of slices as the courgettes. Arrange thecourgette slices on a serving dish, spread withpesto, top with sliced goat’s cheese and coat withthe remaining pesto. Season with salt and pepper.

Serve chilled with warm toasted bread.

Courgette canapés with goat’s cheeseand pesto topping

Starters


Serves 48 small waxy potatoes (e.g.Roseval, Ratte, Charlotte,Désirée)24 green asparagus spears300 g cooked crabmeat50 g mixed salad leavesChervil

Wash the potatoes but leave the skins on. Rinse theasparagus and remove the tough ends of the stalks.Pour a litre of water into the water tank, arrangethe potatoes in one of the steamer baskets, put thelid on and cook for 25 min. After 10 min., add theasparagus in the other basket.Drain and peel the potatoes, cut into ½-cm thickslices and slice the asparagus into sections.Crumble the crabmeat, taking care to remove anycartilage, wash and spin the salad leaves.Gently combine the crabmeat, potatoes, asparagusand salad leaves in a salad bowl. Drizzle withsalad dressing, scatter with chervil and serve.

Potato, crab and asparagus salad

18 Starters


Serves 44 eggs1 slice cured country ham4 tsp thick crème fraîche4 chive leaves

Break the eggs into 4 ramekins.

Cut the ham lengthwise into four strips. Place onestrip of ham in each ramekin. Add 1 tsp crèmefraîche.

Snip the chives and divide between the ramekins.

Cook in the steamer for 4-8 min with the lid on.Serve with crusty country loaf.

Cured country ham and eggs

Preparation: 15 minResting time: 20 minCooking: 4-8 min at 100° / 6-10 min at 80°**(automatic model only)

Serves 4400 g thick salmon steak,skinned and boned2 medium-sized avocadopears1 tbsp lemon juice250 g cherry tomatoes100 g mixed salad leavesDressing3 tbsp olive oil2 tbsp lemon juiceSalt & pepper

Wrap the salmon in cling film and leave in thefreezer for 20 min.Wash the salad leaves and make the dressing bycombining all the dressing ingredients. Dice theavocado flesh and sprinkle with lemon juice to pre-vent it from browning. Wash the cherry tomatoesand cut into quarters.Take out the salmon and cut into thin slices using asharp knife. Pour a litre of water into the watertank, lay the fish slices in one of the steamerbaskets and put the lid on. Cook for the amount oftime indicated above. Check regularly - the fish iscooked as soon as the slices turn white.Arrange the salad leaves, tomatoes and avocadoon a serving dish, coat with the dressing, add thesalmon straight from the steamer and serve imme-diately.

Salmon slivers on a bed of tomato and avocado

20

Preparation: 20 minResting time: 1 night + 48 hours + 5 minCooking: 25-30 min at 100°

Serves 41 fresh duck foie grasweighing 600 g200 ml Sauternes white wine1 bouquet garniCoarse sea saltFreshly-milled black pepper8 slices brioche

Cut the foie gras open and carefully remove theblood vessels and connective tissue using a smallpointed knife. Liberally sprinkle all the surfaces withsalt and pepper and place in a terrine dish. Pourover the Sauternes wine and leave to marinateovernight in the refrigerator.

Next day, pour a litre of water into the water tank,add the bouquet garni and put the lid on. Switch thesteamer on. After 10 min, switch it off and allow theliquid to infuse for 5 min. Place the foie gras, still inits terrine dish, in a steamer basket, season with alittle pepper, baste with the marinade, cover withaluminium foil, put the lid on and cook for 15 min.

Allow to cool completely before transferring to therefrigerator for at least 48 hours. Serve with toastedbrioche and the rest of the bottle of Sauternes usedfor the marinade.

If you are in a hurry, you can use frozen foie gras.

Steamed foie gras

Starters

21Starters

Preparation: 25 minResting time: 5 minCooking: 20-25 min at 100°

Serves 4400 g rock fish fillets

½ stale French stick

3 eggs

400 ml milk

1 knob butter

1 small tub thick crème fraîche

Salt & pepper

Sauce100 ml single cream

300 ml lobster bisque (tin)

Cut the bread into thick slices. Warm the milkslightly and soften the bread in it for 5 min. Cut thefish into pieces. Blend the fish with the egg yolks,crème fraîche, and bread and milk mixture. Seasonwith salt and pepper.

Whisk the egg whites with a pinch of salt until stiffand fold gently into the blended preparation.

Butter a small rectangular mould and fill with themixture. Pour a litre of water into the water tank,place the mould in a steamer basket, cover withaluminium foil, put the lid on and cook for 20 minat 100 °C. Turn the terrine out of its mould onto aserving dish and allow to cool slightly.

To make the sauce, mix the bisque with the cream,heat through and pour into a sauceboat. Serve theterrine and its sauce both slightly warm.

You can also serve this terrine with a fresh herbsauce.

Rock fish terrine with bisque sauce

22


Serves 4250 g brill fillets, skinned andboned100 g salmon fillets, skinnedand boned3 large scallops with theircorals2 tbsp chopped shallots1 tbsp snipped chives1 generous tbsp low fat crèmefraîche1 egg1 knob butterSalt & pepperSauce1 small pink grapefruit3 tbsp olive oil3 tbsp groundnut oil4 drops hazelnut oil1 tbsp snipped dillSalt & pepper

Cut the brill and salmon fillets into large piecesand slice the white flesh of each scallop horizontallyinto three thin disks (after removing the corals).Blend the scallop corals, fish, egg, crème fraîche,shallot and chives. Season with salt and pepper.

Butter a small rectangular mould, fill with half theblended mixture, arrange the scallop slices on topand cover with the remaining mixture.

Pour a litre of water into the water tank. Place themould in a steamer basket, cover with aluminiumfoil, put the lid on and cook for the 40-45 min. Atthe end of the cooking time, drain away the juices.

To make the sauce, cut the grapefruit in half andremove the segments using a knife. Blend for 30seconds with the rest of the ingredients, except forthe dill. Pour into a sauceboat and add the dill.

Serve the terrine cold and hand the grapefruitdressing separately.

Seafood terrine with a grapefruit dressing

Starters

23Starters

FISH

Preparation: 15 minCooking: 30-35 min at 100° / 40-45 min at 80°**(automatic model only)

Serves 44 slices monkfish tail4 small courgettes2 tomatoes4 small spring onions4 tbsp crème fraîche4 tiny pinches saffron4 tbsp chopped chivesSalt & pepper

Wash the vegetables. Peel the onions and courgettes.Cut the courgettes into slices and halve thetomatoes. Pour a litre of water into the water tank,arrange the courgettes and onions in one of thesteamer baskets and put the lid on. Cook for 15min and allow to drain.Meanwhile, make the parcels by cutting out foursquares of aluminium foil. Lay a fish slice on eachsquare, together with half a tomato, 1 tbsp crèmefraîche, 1 tiny pinch saffron, 1 tbsp chives, salt andpepper. When the vegetables are cooked, add anonion and a quarter of the courgette slices to eachparcel. Fold up the parcels, arrange in a steamerbasket, put the lid on and cook for 15 min. If yoursteamer has a fish setting, cook for 25 min. at80 °C.Serve hot.

Monkfish parcels


Serves 44 sole fillets, skinned andboned150 g ready made tapenade(or 100 g black olives blen-ded with 50 g pine nuts and 1large chopped garlic clove)1 black radish2 lemonsSalt and black pepper

Lay the fillets flat on the worktop and season with saltand pepper. Spread a thin layer of tapenade overeach of the fillets and roll them up, securing themwith wooden cocktail sticks.Pour a litre of water into the water tank, arrange thesole rolls in a steamer basket and put the lid on.Cook for 10 min (or for 15 min at 80 °C if yoursteamer has the fish setting).Cut the lemons into quarters. Wash and peel theblack radish and slice thinly.Serve the sole piping hot with plain rice, garnishedwith the lemon quarters and radish slices.

Tapenade-stuffed sole

24 Fish


Serves 41 line-caught sea bassweighing 1.5 kg, scaled,gutted, filleted and boned8 leeks¼ l white vinegarDressing500 g firm, ripe tomatoes3 tbsp sherry vinegar4 tbsp olive oil24 basil leavesSalt & pepper

Clean the leeks and remove the dark green leavesto line the steamer baskets (leave a few gaps toallow the steam to circulate). Slice the white partsof the leeks.

Pour the vinegar and ¾ litre of water into the watertank. Arrange the sea bass fillets on top of the leekleaves, surround with the sliced white leek, put thelid on and cook for 20 min. The leeks should still beslightly al dente. Allow to drain.

If your steamer has the fish option, cook theleeks first in one basket for 20 min at 100 °C, thenreplace them with the fish in the second basket, turnthe dial to the fish setting and cook for25 min.

To make the dressing, wash the tomatoes, steam for3 min, plunge into cold water, remove the skinsand deseed. Cut the tomato flesh into tiny dice.Combine the chopped tomato, sherry vinegar, oliveoil, salt and pepper in a bowl. Snip the basilleaves and add them to the tomato dressing. Pourinto a sauceboat.

Transfer the sea bass to a serving dish (it shouldcome away easily from the skin). Surround with thesliced leek. Coat with a little of the dressing andhand the rest separately.

Vinegar-steamed sea bass and leeks

25Fish

26 Fish


Serves 44 fillets black cod, skinnedand boned150 g whiting fillet, skinnedand boned1 egg1 tbsp crème fraîche2 carrots2 courgettes2 leeks1 bouquet garniPinch ground nutmegSalt & pepper

Pour a litre of water into the water tank and addthe bouquet garni. Put the lid on and switch thesteamer on. After 10 min, switch the steamer offand allow the liquid to infuse for 5 min.

Wash and peel the vegetables, cut into thin batons.Arrange them in one of the steamer baskets, put thelid on and cook for 15 min at 100 °C. Allow todrain.

Cut the whiting fillet into pieces. Blend with the egg,crème fraîche, salt, pepper and nutmeg.

Divide this stuffing between the cod fillets, add asmall heap of vegetables, season with salt andpepper and roll up the fillets. Place them in a steambasket with the join underneath and put the lid on.Cook for 15 min at 100 °C, adding the remainingvegetables 5 min before the end of the cookingtime.

If you have the automatic model, turn the dial to thefish setting and cook the fish in the lowerbasket for approx. 20 min, with the remainingvegetables in the upper basket.

Serve hot. Delicious with orange sauce (seeAsparagus with orange sauce).

Rolled black cod stuffed with whiting

27Fish


Serves 4800 g haddock3 cucumbers1 tbsp snipped chervil150 g spinach leavesSauce30 g butter150 g crème fraîche4 or 5 tbsp capersSalt & pepper

Soak the haddock in milk for an hour. Wash thecucumbers, cut off both ends, peel and scoop outthe seeds in the centre. Cut the cucumbers intoslices. Wash the spinach leaves and line thesteamer baskets with them, leaving a few gaps toallow the steam to circulate.

Pour a litre of water into the water tank. Place thehaddock on top of the spinach leaves in thesteamer baskets and put the lid on. Cook for thetime indicated above. Allow to drain.

To make the sauce, melt the butter in a smallsaucepan, add the crème fraîche and capers.Season with pepper and a little salt. Remove fromthe heat as soon as the sauce starts to bubble.

Serve the haddock piping hot with the cucumber,coated with the sauce.

Haddock and cucumber in a creamy caper sauce


Serves 42 small red mullets, filletedand boned8 medium-sized waxypotatoes (e.g. Roseval, Ratte,Charlotte, Désirée)Dressing3 tsp garlic purée1 egg yolk200 ml olive oil1 generous pinch saffron1 tiny pinch chilli pepper1 tbsp lemon juice

Wash the potatoes but leave their skins on. Poura litre of water into the water tank. Arrange thepotatoes in one of the steamer baskets, put the lid onand cook for 30 min at 100 °C.Arrange the fillets in the other steamer basket, skinside down, and add to the potatoes after 20 min. Ifyou have the automatic model, cook the potatoes firstfor 30 min at 100 °C. Then, insert the basket contai-ning the fish underneath the potato basket and cookboth for approximately 10 min at 80 °C.To make the sauce, work the garlic purée into the eggyolk and slowly whisk in the olive oil. Add the chillipowder and saffron, finishing off with the lemonjuice.Halve the potatoes lengthways and spread with thesauce. Arrange the fish and potatoes on a servingdish and serve hot with the rest of the sauce.

Red mullet with aioli sauce

28 Fish


Serves 4500 ml water500 ml white wine2 kg mussels4 garlic cloves2 onions2 tomatoes4 sprigs parsleySalt & pepper

Pour 500 ml white wine and 500ml water into thewater tank.Cut the onions and tomatoes into quarters andarrange in the 2 steamer baskets.Clean the mussels thoroughly and add them to thebaskets.Add 2 garlic cloves to each basket and sprinklewith chopped parsley.Steam for the time indicated above.Serve as a starter or with french fries as a maincourse.

Moules marinière


Serves 44 cod fillets8 cherry tomatoes1 garlic clove1 tbsp olive oilSalt & pepper

Place each fillet on a square of baking parchment.Wash and halve the cherry tomatoes. Peel thegarlic and slice thinly.Divide the tomato halves between the fillets, addthe garlic, sprinkle with olive oil and season withsalt and pepper. Seal the parcels.Pour a litre of water into the water tank, arrangethe cod parcels in a steamer basket, put the lid onand cook for the time indicated above.

Cod and tomato parcels


Serves 41 large john dory weighing2.5 kg (or 2 fish, eachweighing 1.5 kg), filleted,skinned and boned3 sprigs tarragon2 sprigs basil2 sprigs thyme½ sprig rosemary250 g basmati riceSalt & pepperDressing6 tbsp olive oil2 tbsp red wine vinegar10 sprigs tarragon4 basil leaves

Pour a litre of water into the water tank and add allthe herbs, together with some salt and pepper. Put thelid on and switch the steamer on. After 10 min, switchthe steamer off and allow the liquid to infuse for 5min.Pour 250 ml water into the multi-function bowl andadd the rice. Cook for 30 min at 100 °C. Stir halfwaythrough the cooking.Lay the fish fillets flat in the steamer baskets, put thelid on and cook for 5-10 min at 100 °C or 10-15 minat 80 °C, if you have the automatic model.To make the dressing, rinse the herbs and patthem dry. Snip them, add the oil and vinegar andcombine.Carefully arrange the fish fillets on a warmed servingdish, sprinkle with a little dressing and serve with thedrained rice, sprinkled with a little of the dressing.Serve the remaining dressing separately in asauceboat.

Herb-steamed john dory

30 Fish

31Fish


Serves 44 salmon steaks, skinned andboned8 tomatoes4 tbsp olive oilCoarse salt

Wash the tomatoes and leave them whole. Pour alitre of water into the water tank. Place the tomatoesin a steamer basket, put the lid on and cook for thetime indicated above.Add the salmon after 7 min.Plunge the cooked tomatoes into cold water, removetheir skins and cut into large dice, discarding thejuice. Arrange the salmon and tomato on aserving dish, sprinkle with the olive oil and scatterwith coarse salt.Serve hot with rice or steamed potatoes.

Salmon steaks with tomato


Serves 44 trout fillets, boned800 g broccoli200 g floury potatoes (e.g.King Edward)4 tbsp olive oil4 tbsp lemon juiceSalt & pepper

Steamed trout with broccoli mousse

Divide the broccoli into small florets and wash. Peeland wash the potatoes, cut into small dice.Pour a litre of water into the water tank, arrangethe vegetables in the steamer baskets, sprinkle witha little salt, put the lid on and cook for 25-30 min.*After 10 min, add the trout.Blend the potato and broccoli in a food processor.Add the oil and lemon, and season with salt andpepper while the machine is still running.Arrange the trout fillets on a serving dish and servethe purée in a separate dish.* If your steamer has the 80 °C fish setting, steamthe broccoli and potato first in one basket for 25-30 min at 100 °C, then cook the fish in the otherbasket for 20-35 min at 80 °C.

32 Fish

Preparation: 20 minCooking: 8 at 10 min at 100° / 15-20 min at 80°**(automatic model only)

Serves 44 sole fillets, skinned andboned2 avocado pears1 lemon200 ml crème fraîche3 tbsp white wineSalt & pepper

Halve one of the avocado pears and scoop out theflesh. Squeeze the lemon. Mash the avocadoroughly with half the lemon juice.

Lay the sole fillets flat on the worktop, season withsalt and pepper and spread with the mashedavocado. Roll up and secure with wooden cocktailsticks.

Pour a litre of water into the water tank, arrangethe sole rolls in a steamer basket, put the lid on andcook for the time indicated above (according toyour steamer model).

Halve the remaining avocado, scoop out the fleshand blend with the crème fraîche and white wine.Season with salt and pepper and heat gently for 10min in the multi-function bowl.

Serve the sole hot, coated with the avocado sauce,with either pasta or potatoes (which you can steamat the same time).

The avocado filling can be replaced with choppedtomato.

Sole stuffed with avocado


Serves 44 very thin turkey escalopes4 thin slices Parma ham2 sprigs thyme800 g peas2 spring onions or 4 tbspchopped onion50 g butter + 1 tbsp butter200 ml crème fraîche4 tbsp chopped chervilFreshly-ground mixture ofblack peppercorns, corianderand cardamomTable salt

Pour a litre of water into the water tank. Place thepeas in a steamer basket, cover and cook for15-20 min. Drain, set aside 600 g peas and blendthe rest to a puree.

Season the turkey escalopes with the spice mixture,scatter with thyme, cover with a slice of ham andtop with 1 tbsp of pea purée. Roll them up andsecure with string, if necessary.

Arrange the turkey rolls in a steamer basket, putthe lid on and cook for 15 min.

Soften the chopped onions in a tablespoon ofbutter, add the crème fraîche, remaining peapurée, butter, salt and pepper. Cook gently for 5min, blend again and pass through a sieve.

Heat the remaining peas for 5 min. Pour thecreamed peas onto a serving dish, arrange therolls on top, surround with the peas and scatterwith chopped chervil.

The turkey rolls can be served with steamed potatoes.

Turkey rolls with creamed garden peas

34 Meat

Preparation: 20 minCooking: 20 at 30 min at 100°

Serves 4800 g beef fillet, larded andtied with string8 carrots8 small waxy potatoes (e.g.Roseval, Ratte, Charlotte,Désirée)4 sticks celery4 onions2 leeks, white part only½ small cauliflower1 litre beef stockSauce200 ml sunflower oil1 egg yolk1 tbsp mustardSalt & pepper6 gherkins18 capers1 tbsp lemon juice

Pour the stock into the water tank. Place the beef inone of the baskets, put the lid on and cook for20-30 min, according to the size of the fillet.

Wash all the vegetables. Peel them and cut intopieces, except for the potatoes, which should be leftwhole.

Lay all the vegetables in the other steamer basketand place this above the beef 10 min after the startof the cooking time.

To make the sauce, chop the gherkins and capersfinely. Stir the egg yolk into the mustard, with salt,pepper and 1 tbsp oil. Add the rest of theoil slowly while whisking to make a mayonnaise.Add the chopped gherkins and capers and finishoff with the lemon juice.

Serve hot with the sauce.

You can brown the meat in a pan before steaming it.

Beef poached with vegetables

35Meat


Serves 412 rabbit legs6 cabbage leaves8 small carrots4 small courgettes4 sprigs rosemary4 sprigs thyme4 bay leavesSalt & pepper

Bone the rabbit legs and season with salt andpepper. Wash the cabbage leaves, cut in half anddiscard the tough central rib. Peel and wash thecarrots and courgettes and cut into batons.Place one rabbit leg on each half-leaf, top with afew vegetable sticks and roll up to form smallparcels.Pour a litre of water into the water tank. Arrangethe rabbit parcels in one basket and the vegetables,rosemary and seasoning in the other. Put the lid onand cook for 30-35 min. Allow the water to drain.Serve hot, drizzled with olive oil or chilli oil,according to taste.

Rabbit and vegetable parcels


Serves 42 Morteau smoke-curedsausages12 medium-sized potatoes500ml white wineHerby fromage frais250 g fromage fraisParsleyChives1 garlic cloveSalt & pepper

Pour 500ml white wine and 500ml water into thewater tank.Prick the sausages with a fork and place them inthe lower steamer basket.Peel the potatoes and place them in the upperbasket.Put the lid on and steam for 25-30 min.Meanwhile, combine the fromage frais with thechopped parsley, garlic and chives. Add 1 tbspwhite wine and season with salt and pepper.Slice the sausages and serve with the potatoes andsauce.

Morteau sausages with herby fromage frais

36 Meat


Serves 41 veal joint weighing 800 g300 g mushrooms (ideallyceps)4 small aubergines1 lemon4 tbsp snipped chervil300 ml well-reduced vealstock100 g butterCoarse sea salt

Sprinkle the veal generously with salt and leave for10 min. Pour a litre of water into the water tank,place the veal in a basket, put the lid on and cookfor 35-40 min.

Wash the aubergines, cut in half lengthways,remove the ends and cut into thin slices. Rinse theslices, dry thoroughly in a tea towel and arrange inthe other basket. Briefly rinse the mushrooms, drythem in a tea towel and slice thinly.

After the veal has been cooking for 10 min, addthe aubergines, followed 5 min later by themushrooms.

To make the sauce, simmer the veal stock in asaucepan for 5 min, then add the juice of ½ lemon,stirring gently. Add the diced butter, stirringcontinuously. Check the seasoning, adding thejuice of the other ½ lemon if necessary. Keepwarm.

Slice the veal thinly, surround with the vegetables,coat with the sauce and garnish with chervil.

Serve hot.

Steamed veal with aubergines and mushrooms

37Meat

38

Preparation: 20 minCooking: 1 hour 20 min at 100°

Serves 41 chicken weighing 1.3 kg4 tbsp chopped parsley4 tbsp fresh choppedcoriander4 sprigs thyme50 g butter1 tbsp turmeric (or 1 tbspground ginger + small pinchsaffron)1 tsp cumin1 tsp paprika1½ tsp salt½ tsp freshly-milledblack pepper

Combine the parsley, coriander, spices, salt andpepper in a bowl. Rub the chicken skin with thismixture and put the remainder in the cavity.Pour a litre of water into the water tank. Place 2sprigs of thyme in one of the steamer baskets, addthe chicken (you can wrap it in muslin), then placethe remaining 2 sprigs of thyme on top. Remove thebase from the top steamer basket, put the lid on andcook for 1 hour 20 min., regularly checking thewater level.Remove the chicken.Serve hot with ratatouille or puréed courgettes.You can brown the cooked chicken for 10 min inthe oven (grill function).

Herb-steamed chicken

Meat


Serves 44 chicken escalopes8 carrots8 artichoke bottoms400 g frozen green beans4 tomatoesSauce3 tsp garlic purée1 egg yolk150 ml olive oil1 generous pinch saffron1 pinch chilli pepper1 tbsp lemon juiceSalt & pepper(or 250 ml ready mademayonnaise flavoured withsaffron and chilli)

Pour a litre of water into the water tank. Wash andpeel the carrots and cut lengthways into quarters.Place the chicken escalopes in one of the basketsand divide the vegetables between the 2 baskets.Cover and cook for 30-35 min. Allow to drain.

To make the sauce, stir the garlic purée into the eggyolk and gradually add the olive oil in a thintrickle, whisking continuously. Add the chilli pepperand saffron and finish off with the lemon juice.

Wash the tomatoes and cut into quarters. Servethe hot chicken and vegetables in a large dishsurrounded by the tomatoes. Serve the aoili sauceseparately.

Chicken aioli

40 Meat

Preparation: 15 minCooking: 3 hours at 100°

Serves 41 semi-boned shoulder oflamb, weighing approx.1.5 kg2 bunches sage1 onion10 clovesCoarse saltCumin8 small carrots250 g small waxy potatoes(Ratte, if possible)3 turnips3 leeks3 small courgettesSalt & pepper

Peel the onion, cut into quarters and spike withcloves. Pour a litre of water into the water tank andadd the onion.Line a steamer basket with sage leaves, leaving afew gaps for the steam to circulate. Lay the lamb ontop, lightly seasoned with salt and pepper. Put thelid on and cook for 3 hours, regularly checking thewater level.Wash and peel the vegetables, except for the pota-toes. Add them to the steamer ¾ hour before theend of the cooking time followed 15 min later bythe courgettes. Allow the water to drain.The lamb should have a melt-in-the-mouth consistency.Serve piping hot, surrounded by the vegetablesand accompanied by a small saucer of coarse saltand cumin.You can brown the meat in a pan before steaming it.

Shoulder of lamb with sage

41Meat

VEGETABLES

42 Vegetables


Serves 48 small carrots2 leeks, white part only8 small waxy potatoes (e.g.Roseval, Ratte, Charlotte,Désirée)2 small courgettes12 small button mushrooms,stalks removed100 g green beans4 cabbage leaves12 spinach leaves

Wash the vegetables. Peel the carrots, cut off bothends of the courgettes. Cut the leeks and courgettesinto sections. Shred the cabbage leaves.Pour a litre of water into the water tank. Arrange thecarrots, leeks and cabbage in one of the steamerbaskets, put the lid on and cook for 30-35 min. Placethe potatoes and spinach leaves in the other basketand add after 5 min. 10 min after that, add thebeans, courgettes and mushrooms. Allow to drain.Arrange the vegetables in a serving dish. Serve hot,drizzled with extra-virgin olive oil or with a bowl ofaioli sauce.

Basket of steamed vegetables


Serves 41 kg leeks, white part onlySalt & pepper

Wash the leeks thoroughly and leave whole. Poura litre of water into the water tank. Lay the leeks inone of the steamer baskets, put the lid on and cookfor around 35 min. Allow to drain completely.Arrange the leeks on a serving dish and seasonwith salt and pepper. Serve hot, with a dressingmade either from olive oil (2 tbsp) and balsamicvinegar (1 tbsp) or from orange juice (2 tbsp) andhazelnut oil (½ tbsp).

Steamed leeks

43Vegetables


Serves 41 kg celeriac125 g thick crème fraîche2 tbsp fruity olive oilSalt

Peel and wash the celeriac. Cut into 4-cm cubes.

Pour a litre of water into the water tank, spread theceleriac cubes out in one of the steamer baskets,put the lid on and cook for 30-35 min. The celeriacshould be very soft and easy to pierce with a knife.

Drain the celeriac and allow to cool slightly. Blendto obtain a smooth consistency, then mix in thecrème fraîche. Add the olive oil slowly. Stirringcontinuously, and season with salt.

Reheat the purée for 5 min over a low heat. Servepiping hot, preferably with a poultry dish.

Celeriac purée


Serves 44 medium-sized courgettes4 tbsp single cream4 tbsp snipped mint1 tbsp lemon juiceFreshly-ground mixture ofblack, white, green, pink andJamaican peppercornsTable salt

Peel and wash the courgettes, cut into pieces.Pour a litre of water into the water tank, lay thecourgette pieces in one of the steamer baskets, putthe lid on and cook for 20-25 min. Allow to draincompletely.

Blend the courgettes with the cream, salt, pepperand lemon juice.

Stir in the mint. Reheat for 5 min over a low heatand serve piping hot.

Can also be served chilled as a vegetable dip.

Minted courgette purée

44 Vegetables

Preparation: 10 minCooking: 30 at 45 min at 100°

Serves 41 kg waxy potatoes(e.g. Roseval, Ratte, Charlotte,Désirée)1 bunch bay leaves400 ml thick crème fraîche4 tbsp snipped tarragonSalt & pepper

Wash the potatoes but do not peel them. Slit themlengthways and insert a bay leaf.Pour a litre of water into the water tank. Place thepotatoes in one of the steamer baskets, put the lidon and steam for 30-45 min, according to theirsize.Season the crème fraîche with salt and pepper andmix in the tarragon. Serve the potatoes pipinghot, accompanied by the crème fraîche. Deliciouswith oven-baked fish.

Bay leaf-flavoured potatoes


Serves 4250 g frozen extra-fine greenbeans250 g mangetout peas300 g broccoli4 small courgettes2 tbsp chopped chervilDressing1 lemon150 ml olive oil1 pinch saltFreshly-milled black pepper

Rinse and string the peas. Wash the courgettes anddiscard the ends. Separate the broccoli into smallflorets and wash.Pour a litre of water into the water tank. Arrange thecourgettes and broccoli in one of the steamer baskets,put the lid on and cook for 25-30 min. Arrange thebeans and peas in the other basket and add to thesteamer 15 min before the end of the cooking time.Allow to drain.To make the dressing, squeeze the lemon, add the saltto the juice, pour in the oil and add a few grinds ofpepper.Arrange the vegetables on a serving dish. Slice thecourgettes lengthways, leaving the slices attached atone end to make a fan shape. Coat with the dressingand scatter with chervil.Serve the vegetables as soon as they are cooked, sothat they lose none of their flavour or colour.

Provençal-style green vegetables

45Vegetables


Serves 4200 g Arborio (risotto) rice200 g button mushrooms50g grated parmesan cheese400 ml water1 chicken stock cube200 ml crème fraîcheSalt & pepper

Prepare the mushrooms by removing the stalks andrinsing gently. Slice in a food processor.

Put the rice and mushrooms in the multi-functionbowl and combine.

Add the salt, pepper, chicken stock cube and water.

Pour 1 litre water into the water tank and place thebowl in a steamer basket. Put the lid on and cookfor 45 min at 100 °C.

Stir regularly with a spatula.

At the last minute, pour in the crème fraîche andadd the parmesan. Stir and serve hot.

Mushroom and parmesan risotto

46 Vegetables


Serves 41 small cauliflower3 courgettes2 large carrots160 g frozen peas2 pots yoghurt1 tsp ground chilli pepper(Espelette, if possible)4 tbsp chopped mintSalt

Peel and wash the carrots and courgettes, andcut into batons. Separate the cauliflower intoflorets, wash, pat them dry and grate in the foodprocessor to obtain a sort of coarse-grained semo-lina.

Pour a litre of water into the water tank, arrangethe carrots in one of the steamer baskets, put the lidon and cook for 20-25 min. Add the courgettesafter 5 min.

Line the other basket with muslin and spread thegrated cauliflower on top. Sprinkle with salt andadd to the steamer 5 min after the courgettes. 5min before the end of the cooking time, add thepeas to the cauliflower.

Allow the vegetables to drain. Transfer the cauliflowerand peas to a shallow dish. Stir in the mint andarrange the other vegetables on top.

Serve hot with the yoghurt beaten with salt andchilli pepper.

Delicious served with grilled lamb chops.

Vegetable Medley

48 Vegetables

Preparation: 25 minCooking: 60 min at 100°

Serves 42 aubergines1 red pepper1 green pepper2 courgettes4 large tomatoes3 large onions3 garlic cloves2 sprigs thyme2 sprigs rosemary4 tbsp olive oil

Wash the vegetables, deseed the peppers, anddice the aubergines, peppers and courgettes. Peeland chop the onion and garlic.

Pour a litre of water into the water tank. Spread theaubergines and peppers in one of the steamerbaskets, put the lid on and cook for 15 min. Placethe courgettes in the other basket and add to thesteamer 5 min later. Add the tomatoes 3 minbefore the end of the cooking time. Allow to drain.

Plunge the tomatoes into cold water, remove theirskins, deseed and cut into quarters.

In a pan, gently fry the chopped onion and garlicin olive oil for 5 min. Add the diced aubergine andpepper and simmer over a low heat for 10 min.

Add the courgettes and tomatoes, season with salt,pepper, thyme, rosemary and simmer with the lidoff for 30 min. Serve hot or cold.

This method yields an intensely-flavouredratatouille that is not at all watery.

Ratatouille

DESSERTS

Preparation: 20 minResting time: 1 hourCooking: 30-35 min at 100°

Serves 4300 ml grapefruit juice125 g caster sugar3 large eggs16 g demerara sugar1 level tbsp cornflour

Pour the grapefruit juice into a saucepan with thecaster sugar. Heat gently for 10 min, stir, then allowto cool slightly.Beat the whole eggs with the cornflour in a bowl.Add the warm grapefruit juice, stirring continuously,then divide between 4 ramekins.Pour a litre of water into the water tank. Put theramekins in one of the steamer baskets, cover witha piece of aluminium foil, put the lid on and cookfor 30-35 min. Leave to cool.Sprinkle the creams with demerara sugar and chillfor at least an hour in the refrigerator. Servechilled.

Grapefruit creams

Preparation: 20 minResting time: 10 min + 1 hourCooking: 20-25 min at 100°

Serves 4200 g condensed milk250 ml milk2 eggs65 g desiccated coconut400 g fresh fruit (according toseason)

Heat the milk slightly and pour in the condensedmilk. Beat the eggs and stir in the coconut andwarm milk. Divide between 4 ramekins.Pour a litre of water into the water tank. Place theramekins in one of the steamer baskets, cover witha piece of aluminium foil, put the lid on and cookfor 20-25 min. Leave to settle for 10 min, with thesteamer lid slightly ajar. Allow to cool uncoveredbefore placing in the refrigerator for 1 hour.Wash, peel and slice the fruit if necessary. Servethe flans chilled, decorated with the fruit.

Tropical coconut flans

50 Desserts

Preparation: 15 minCooking: 1¼ hours at 100°

Serves 41 kg pears300 ml water50 g cane sugar½ tsp ground cinnamon½ vanilla pod

Scrape the seeds from the vanilla pod. Makea syrup in a saucepan with the water, sugar,cinnamon and vanilla seeds. Simmer gently for 1hour over a low heat.Peel and dice the pears. Pour a litre of water intothe water tank. Arrange the diced pear in one ofthe steamer baskets, put the lid on and cook for 15min.When the pear is cooked, mix it with the syrup andallow to cool. Serve cold.

Pear compote


Serves 44 bananas (just ripe)50 g sugar40 g butterJuice of ½ lemon½ vanilla pod½ tsp ground cinnamon8 tbsp orange-flower water200 ml crème fraîche

Peel the bananas and sprinkle them with the lemonjuice. Combine the cinnamon with 25 g sugar in ashallow dish and roll the bananas in this mixture. Frythem in the butter for 4 min.Lay the bananas on a large piece of aluminium foil.Scrape the seeds from the vanilla pod, mix with theremaining sugar and scatter over the bananas.Sprinkle them with 4 tbsp of the orange-flower waterbefore tightly sealing the foil parcel.Pour a litre of water into the water tank. Place theparcel in one of the steamer baskets, put the lid onand cook for 15-20 min. Take the bananas out of theparcel and set aside in a warm place. Pour thecooking juices from the parcel into the frying pan.Bring the cooking juices to the boil with the crèmefraîche and remaining 4 tbsp of orange-flower water.

Serve the bananas hot, coated in the sauce.Delicious with chocolate ice cream.

Spiced bananas

51Desserts


Serves 44 Granny Smith apples8 slices stale brioche300 ml low fat thick crèmefraîche3 tbsp orange-flower water3 tbsp caster sugar3 tsp ground cinnamon1 knob butter

Peel and slice the apples. Combine the cream,orange-flower water, sugar and cinnamon.

Butter a cake tin and line the base with a layer ofbrioche. Add a layer of apples followed by a layerof crème fraîche. Repeat this operation twice,ending with the apples.

Pour a litre of water into the water tank. Place thecake tin in one of the steamer baskets, cover with apiece of aluminium foil, put the lid on and cook forthe time indicated above. Serve slightly warm.

Apple and cinnamon pudding


Serves 6 to 8 personnes3 large eggs200 g caster sugar210 g plain flour + 1 tbspflourJuice of ½ lemon2 tsp baking powder250 ml thick crème fraîche1 tsp vanilla extract1 knob butter1 pinch salt250 ml raspberry coulis

Lemon cake

Beat the eggs and add the sugar and lemon juice.Mix the flour, baking powder and salt in one bowland the crème fraîche and vanilla in another. Foldthe flour mixture into the eggs, followed by thecream mixture. Repeat this process twice.

Divide the cake mixture between 2 small butteredand floured cake tins. Remember that these cakeswill rise a lot. Pour a litre of water into the watertank. Put the cake tins in one of the steamerbaskets, cover with a piece of aluminium foil, putthe lid on and cook for the time indicated above.

Allow to cool before turning the cakes out of theirtins. Serve with the raspberry coulis.

52 Desserts

YOGHURTS

Preparation: 5 minCooking: From 8-12 hours at 40°Resting time: 3 hours in the refrigerator

Makes 9 yoghurts1 l whole milkor 1 l soya milkor 1 l goat’s milkor 1 l ewe’s milk125 g yoghurt

Combine 1 litre of milk with the yoghurt in a largejug. Pour the mixture into the pots without their lidsand place these in a steamer basket. Do not putany water in the water tank. Put thesteamer lid on and cook for 8-12 hours at 40 °C.

For a creamy consistency, cook for 8 hours, but ifyou prefer a firmer consistency, cook for the full 12hours.

If you use semi-skimmed milk, yoghurts will berunnier and have a more acidic taste.

Goat’s milk also produces a runnier consistency.

For further advice and useful tips, turn to page 13.

Plain yoghurts(automatic model only)

54 Yoghurts

Preparation: 5 minCooking: 12 hours at 40°Resting time: 3 hours in the refrigerator

Makes 9 yoghurts1 l whole milk125 g yoghurt5 tbsp brown sugar8 tbsp dessicated coconut Combine the yoghurt, sugar and coconut in a large

bowl and gradually add the milk, stirring thoroughly.

Divide the mixture between the pots. Place them ina steamer basket without their lids but do not putany water in the water tank.

Put the steamer lid on and cook for 12 hours at40 °C.

Coconut yoghurts(automatic model only)


Makes 9 yoghurts1 l whole milk125 g yoghurt4 tbsp sugar2 vanilla pods(or 4 tbsp vanilla-flavouredsugar)

Split the vanilla pods, scrape out the seeds with thetip of a knife and place in a saucepan. Add themilk and sugar and bring to the boil. Allow to cool,then strain.

Combine the yoghurt and vanilla-flavoured milk ina large bowl and divide between the pots.

Place the pots without their lids in a steamer basketbut do not put any water in the water tank.


Vanilla yoghurts(automatic model only)

55Yoghurts

56 Yoghurts


Makes 9 yoghurts125 g yoghurt1 l whole milk10 tbsp caster sugar300 g fresh or frozenblueberries

Place the blueberries in a saucepan and sprinkle with5 tbsp of sugar. Cover and cook over a high heat for5 min.*Beat the yoghurt with the rest of the sugar in a largebowl and add the milk slowly.Place 2 tbsp of blueberry compote at the bottom ofeach pot and fill with the milk and yoghurt mixture.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 at40 °C.You can use a variety of fruit, providing you alwaysadd sugar to it. You can also substitute the fruitmixture with jam.* If you are in a hurry, simply microwave the

mixture (covered) at maximum power for 3 min.

Blueberry yoghurts(automatic model only)


Makes 9 yoghurts1 l whole milk125 g yoghurt1 firm-fleshed apple20 g salted butter50 g brown sugar

Peel the apple and cut into small dice. Fry in thebutter for 5 min, then add the sugar. As soon as theapple starts to caramelise, remove from the heatand divide between the pots.Combine the milk and yoghurt in a large bowl,then divide between the pots.Place the pots without their lids in a steamer basket,remembering not to put any water in the watertank. Put the steamer lid on and cook for 12 hoursat 40 °C.Tip: to make sure that the fruit does not float to thetop, pour the milk into the pots very slowly andgently over the back of a spoon.

Caramelised apple yoghurts(automatic model only)


Makes 9 yoghurts400 g plain or milk chocolate2 whole eggs500 ml whole milk

Melt the chocolate with the milk in a saucepan.Remove from the heat and beat in the eggs.

Divide the mixture between the pots.

Place the pots without their lids in a steamer basket,without putting any water in the water tank.


Wickedly rich chocolate desserts(automatic model only)


Makes 9 yoghurts1 l whole milk125 g yoghurt200 g foam strawberry sweets

Heat the milk with the foam strawberries. The sweetsshould melt quickly.

Allow to cool and pass through a sieve.

Combine the yoghurt and foam strawberry milk in alarge bowl, then divide between the pots and placethese without their lids in a steamer basket.Remember not to put any water in the water tank.


Foam strawberry yoghurts(automatic model only)

58 Yoghurts


Makes 9 yoghurts1 l whole milk125 g yoghurt18 tbsp honey

Combine the milk and yoghurt. Place 2 tbsp honey ineach pot.

Divide the milk between the pots steamer and placein a steamer basket,without putting any water in thewater tank. Put the steamer lid on and cook for 12hours at 40 °C.

Tip: to make sure that the honey stays at the bottomof the pots, pour the milk in very slowly and gentlyover the back of a spoon.

Honey yoghurts(automatic model only)


Makes 9 yoghurts1 l whole milk125 g yoghurt18 tbsp Nutella

Combine the milk mixture and yoghurt. Place 2 tbspNutella spread at the bottom of each pot.

Divide the milk between the pots and place these in asteamer basket. Remember not to put any water inthe water tank. Put the steamer lid on and cook for 12hours at 40 °C.

Tip: To make sure the spread stays at the bottom ofthe pots, pour the milk mixture in very slowly andgently over the back of a spoon.

Nutella® yoghurts(automatic model only)

59Yoghurts

60 Yoghurts


Makes 9 yoghurts1 l whole milk125 g yoghurt150 g goat’s cheeseFresh chives

Gently heat the milk and goat’s cheese in asaucepan. Do not allow to boil. Mix thoroughlyand season with salt and pepper.Meanwhile, snip some chives into each pot so thatthe base is completely covered.Combine the milk mixture and yoghurt in a largebowl and divide this mixture between the pots.Place the pots without their lids in a steamer basket,remembering not to put any water in the tank.Put the steamer lid on and cook for 12 hours at40 °C.

Goat’s cheese and chive yoghurts(automatic model only)


Makes 9 yoghurts1 l whole milk125 g yoghurt2 tomatoes3 tbsp pesto2 tsp sugar

Dice the tomatoes and place in a saucepan. Sprinklewith the sugar, cover and cook over a high heat for 5min.*Combine the yoghurt and pesto in a large bowl andadd the milk, stirring thoroughly.Place 2 tsp tomato at the bottom of each pot andcover with the milk mixture.Place the pots without their lids in a steamer basket,but do not put any water in the water tank. Put thesteamer lid on and cook for 12 hours at 40 °C.Tip: Make sure that the tomatoes do not float to thetop by pouring the milk mixture in very slowly andgently over the back of a spoon.*If you are in a hurry, simply microwave the mixture(covered) at maximum power for 3 min..

Tomato and pesto yoghurts(automatic model only)

62

INDEX OF RECIPES

StartersAsparagus spears with orange sauce p. 16Creamed cauliflower p. 16Courgette canapés with goat’s cheese and pesto topping p. 17Potato, crab and asparagus salad p. 17Cured country ham and eggs p. 18Salmon slivers on a bed of tomato and avocado p. 18Steamed foie gras p. 20Rock fish terrine with bisque sauce p. 21Seafood terrine with a grapefruit dressing p. 22

FishMonkfish parcels p. 24Tapenade-stuffed sole p. 24Vinegar-steamed sea bass and leeks p. 25Rolled black cod stuffed with whiting p. 26Haddock and cucumber in a creamy caper sauce p. 27Moules marinières p. 28Red mullet with aioli sauce p. 28Cod and tomato parcels p. 30Herb-steamed john dory p. 30Salmon steaks with tomato p. 31Steamed trout with broccoli mousse p. 31Sole stuffed with avocado p. 32

MeatTurkey rolls with creamed garden peas p. 34Beef poached with vegetables p. 35Rabbit and vegetable parcels p. 36Morteau sausages with herby fromage frais p. 36Steamed veal with aubergines and mushrooms p. 37Herb-steamed chicken p. 38Chicken aioli p. 38Shoulder of lamb with sage p. 40

63

INDEX OF RECIPES

VegetablesBasket of steamed vegetables p. 42Steamed leeks p. 42Celeriac purée p. 43Minted courgette purée p. 43Bay leaf-flavoured potatoes p. 44Provençal-style green vegetables p. 44Mushroom and parmesan risotto p. 45Vegetable Medley p. 46Ratatouille p. 48

DessertsGrapefruit creams p. 50Tropical coconut flans p. 50Pear compote p. 51Spiced bananas p. 51Apple and cinnamon pudding p. 52Lemon cake p. 52

Yoghurts (automatic model only)Plain yoghurts p. 54Coconut yoghurts p. 55Vanilla yoghurts p. 55Blueberry yoghurts p. 56Caramelised apple yoghurts p. 56Wickedly rich chocolate desserts p. 58Foam strawberry yoghurts p. 58Honey yoghurts p. 59Nutella® yoghurts p. 59Tomato and pesto yoghurts p. 60Chive and goat’s cheese yoghurts p. 60

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1 This symbol indicates that this product should not be treated as regular householdwaste. It should be taken to a collection point for the recycling of electrical andelectronic equipment. For more details about collection points, please contact yourlocal 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 theinformation contained in this document is of contractual nature. All rights reserved for all countries by Magimix.

www.magimix.com

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