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30
SWEET RECIPES
WHITE FISH WITH POTATO AND
CHEESY SAUCE
Makes approximately ¾ cup
INGREDIENTS
1 small (120g) potato, cut into 1 cm cubes
100g piece white fish in one piece
Cheesy sauce
1 teaspoon (5g) butter
1 ½ teaspoons plain flour
¼ cup milk, warmed
1-2 tablespoon grated cheese
METHOD
1.
To make cheesy sauce, heat butter in
a small saucepan over a medium heat
until butter melts and starts to bubble.
Remove from heat and stir through flour
with a wooden spoon. Return to a low
heat and cook flour and butter mixture
for 1-2 minutes. Add milk and whisk
until combined. Stir until sauce has
thickened. Stir through cheese. Transfer
to a heatproof bowl and cover with
plastic wrap until needed.
2. Place potato first into steamer basket
then top with fish. Add 150ml water into
steamer.
3. Place steamer base into steamer with the
steamer basket and cover with lid.
4. Press the STEAM button to start
steaming process.
5. Once finished cooking allow fish to
rest for 5 minutes before removing then
place into a bowl and mash with fork.
Stir through desired amount of
cheesy sauce
6. Use within 1 day or freeze until needed.
NOTE
Do not use insulation spacer for
steaming foods.
APPLE, PEAR & CINNAMON
Makes approximately 1 cup
INGREDIENTS
1 large (190g) apple, peeled, cored and cut into
1.5 cm cubes
1 medium (200g) pear, peeled, cored and cut into
1.5 cm cubes
Pinch cinnamon
METHOD
1.
Combine apple and pear into steamer
basket. Add 150ml water into steamer.
2. Place steamer base into steamer with the
steamer basket and cover with lid.
3. Press the STEAM button to start
steaming process.
4. Once fruits have finished steaming
allow to cool for 3-4 minutes then place
fruit into blender jar with cinnamon
and 1-2 tablespoons of liquid from
the steamer base or cooled boiled
water. PULSE until the desired texture
is achieved; adding more water if
necessary.
5. Use within 1 day or freeze until needed.
NOTE
Do not use insulation spacer for
steaming foods.
BBY400_IB_A12_FA.indd 30 9/05/12 5:40 PM
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