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CREAMED SPINACH
Serves: 4
Ingredients:
1 bunch
spinach, roughly chopped
4 green onions, finely chopped
1 clove garlic, crushed
2 tablespoons sour cream
salt and pepper
Method:
1. Wash and drain spinach leaves. Place spinach
green onions and garlic in a covered 3-litre
casserole dish. Cook on 1000 W for 7 to
8 minutes. Drain well by squeezing between two
dinner plates.
2. Toss through remaining ingredients. Season to
taste. Cook on 1000 W for 1 minute. Serve.
CELERIAC PUREE
Serves: 4
Ingredients:
400 g celeriac
1 potatoes
20 g butter
75 ml milk
pinch salt, pepper, nutmeg
Method:
1. Peel and cut the celeriac and potatoes into small
chunks. Place the vegetables on grill tray. Fill
water tank. Cook on middle shelf position Steam 1
for 10 to 15 minutes. Until soft.
2. Place the vegetables in a processor and add butter
and milk. Process until the desired consistency
is attained. Adjust seasoning and add a pinch of
grated nutmeg.
STUFFED COURGETTES
Serves: 4
Ingredients:
2 courgettes, halved lengthways
2 teaspoons extra virgin olive oil
For the stuffing:
30 g dried white breadcrumbs
20 g pine nuts
3 spring onions, trimmed and finely
sliced
1 garlic clove, crushed
1 teaspoon dried thyme leaves
20 g Parmesan, finely grated
Method:
1. Fill water tank. Place courgettes on grill tray in
lower shelf position and cook on Steam 1 for
15 minutes.
2. For the stuffing mix all the ingredients together
in a bowl. Sprinkle the mixture on the top of the
courgettes and drizzle with the remaining olive oil.
3. Return to the oven and bake on metal tray in
lower position for 10 to 15 minutes on Convection
200 °C.
GRILLED EGGPLANT STUFFED WITH TUNA
Serves: 1
Ingredients:
300 g (1) eggplant
60 g chopped onion
80 g canned tuna in oil (drained)
15 g breadcrumbs
5 g cheese powder
10 g olive oil
taste salt
taste black pepper
100 g (10) cherry tomato
Method:
1. Cut the eggplant in half and lay on the heat-proof
shallow dish, put the shallow dish on the grill tray
in the middle shelf position.
2. Select Steam 2, set for 8-9 minutes and press
Start.
3. After cooking, take out the eggplant that has been
softened, dig it into a boat shape, and cut the
eggplant meat into thick chunks. Mix well with salt,
black pepper, chopped onion and tuna meat.
4. Fill 3 back into the eggplant. Mix breadcrumbs,
cheese powder and olive oil and sprinkle over the
eggplant.
5. Select 210 °C and preheat .
6. Line the metal tray with baking paper, place the
eggplant on the metal tray and cherry tomatoes all
around.
7. After preheating, put the metal tray in the lower
shelf position. Set for 15 minutes and press Start.
Grilled Eggplant Stuffed with Tuna
- 120 -
Vegetable Varieties
F0003CH50QP.indd 120F0003CH50QP.indd 120 2020/7/16 15:15:002020/7/16 15:15:00
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