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R3
NOTE: ALL RECIPES USE AUSTRALIAN STANDARD MEASURING CUPS AND SPOONS.
Potato salad with creamy pesto
dressing
Serves 4 to 6
1kg Desiree potatoes, peeled, halved
and cut into 1cm slices
2 tablespoons white wine vinegar
250g small button mushrooms
50g pine nuts, toasted
150g pancetta, chopped and fried
Creamy Pesto Dressing:
1 cup sour cream
1
⁄3 cup prepared pesto
Salt and pepper, optional
Fill water reservoir to MAX level and insert the
drip tray.
Divide potatoes equally into steamer baskets
(–) and (=). Place steamer baskets onto
steamer and cover with lid.
Set steaming timer to 15–17 minutes or until
potatoes are just cooked. Adjust for shorter or
longer cooking time as required.
Remove potatoes when cooked, place into a
serving bowl and sprinkle with the vinegar.
Allow to cool
Place mushrooms into steamer basket, place
onto steamer and cover with lid.
Set steaming timer to 4 minutes. Adjust for
shorter or longer cooking time as required.
Remove mushrooms when cooked, drain well.
Add mushrooms, pine nuts and pancetta to
potatoes.
Combine dressing ingredients and mix in a
small bowl. Add dressing to potato salad, toss
lightly to coat. Serve warm or chilled.
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Potato salad with mint and dill
dressing
Serves 4 to 6
1 kg Desiree potatoes, peeled, halved
and cut into 1cm slices
2 tablespoons white wine vinegar
2 cobs corn, husks removed
1 cup thinly sliced green shallots
Mint and Dill Dressing:
½ cup light sour cream
½ cup whole egg mayonnaise
½ cup mint leaves
½ cup chopped dill
2 teaspoons finely grated lemon rind
Salt and pepper, optional
Fill water reservoir to MAX level and insert the
drip tray.
Divide potatoes equally into steamer baskets
(–) and (=). Place steamer baskets onto
steamer and cover with lid.
Set steaming timer to 15–17 minutes or until
potatoes are just cooked. Adjust for shorter or
longer cooking time as required.
Remove potatoes when cooked, place into a
serving bowl and sprinkle with the vinegar.
Allow to cool.
Place corn into steamer basket, place onto
steamer and cover with lid.
Set steaming timer to 7 minutes. Adjust for
shorter or longer cooking time as required.
Remove corn when cooked, drain well and cool
slightly. Cut corn kernels from the cobs and
add to potatoes with shallots.
Combine dressing ingredients and mix in a
small bowl. Add to potato salad, mix lightly and
serve warm or chilled.
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Recipes continuedRecipes
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