User manual MAGIMIX MULTIFUNCTION STEAMER

[. . . ] Ma Cuisine Vapeur Ma Cuisine Vapeur Instructions for use Recipe book ! IMPORTANT SAFEGUARDS When using an electrical appliance, basic safety precautions should always be followed, including the following: 1. To protect against fire, electric shock and injury to persons do not immerse cord, plugs or base in water or other liquid. Close supervision is necessary when any appliance is used by or near children. Unplug from outlet when not in use and before cleaning. [. . . ] Serve hot with rice or steamed potatoes. Steamed trout with broccoli mousse Serves 4 4 trout fillets, boned 800 g broccoli 200 g floury potatoes (e. g. King Edward) 4 tbsp olive oil 4 tbsp lemon juice Salt & pepper Preparation: 15 min Cooking: 25-30 min at 100° / 50-55 min at 80°* *(automatic model only) Divide the broccoli into small florets and wash. Peel and wash the potatoes, cut into small dice. Pour a litre of water into the water tank, arrange the vegetables in the steamer baskets, sprinkle with a 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 and pepper while the machine is still running. Arrange the trout fillets on a serving dish and serve the purée in a separate dish. * If your steamer has the 80 °C fish setting, steam the broccoli and potato first in one basket for 2530 min at 100 °C, then cook the fish in the other basket for 20-35 min at 80 °C. Fish 31 Sole stuffed with avocado Serves 4 4 sole fillets, skinned and boned 2 avocado pears 1 lemon 200 ml crème fraîche 3 tbsp white wine Salt & pepper Preparation: 20 min Cooking: 8 at 10 min at 100° / 15-20 min at 80°* *(automatic model only) Halve one of the avocado pears and scoop out the flesh. Mash the avocado roughly with half the lemon juice. Lay 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. Pour 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 (according to your steamer model). Halve 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. Serve the sole hot, coated with the avocado sauce, with either pasta or potatoes (which you can steam at the same time). The avocado filling can be replaced with chopped tomato. 32 Fish MEAT Turkey rolls with creamed garden peas Serves 4 4 very thin turkey escalopes 4 thin slices Parma ham 2 sprigs thyme 800 g peas 2 spring onions or 4 tbsp chopped onion 50 g butter + 1 tbsp butter 200 ml crème fraîche 4 tbsp chopped chervil Freshly-ground mixture of black peppercorns, coriander and cardamom Table salt Preparation: 30 min Cooking: 30-35 min at 100° Pour 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 600 g peas and blend the rest to a puree. Season 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. Arrange the turkey rolls in a steamer basket, put the lid on and cook for 15 min. Soften the chopped onions in a tablespoon of butter, add the crème fraîche, remaining pea purée, butter, salt and pepper. [. . . ] 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 (automatic model only) Makes 9 yoghurts 1 l whole milk 125 g yoghurt 18 tbsp Nutella Preparation: 5 min Cooking: 12 hours at 40° Resting time: 3 hours in the refrigerator Combine the milk mixture and yoghurt. Place 2 tbsp Nutella spread at the bottom of each pot. Divide the milk between the pots and place these in a steamer basket. Remember not to put any water in the water tank. [. . . ]