Gorenje Vitaway ST01, Manual

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Place the bowl with the fish rolls over the tray with
buckwheat groats, and place the bowl containing the
ramekins with crème caramel on top.
Cover with the lid and place the steam tower on the bottom
grid in an oven preheated to 155 °C.
Cook for 70 minutes.
INGREDIENTS:
• 15 dag buckwheat groats
•
3 dl water or vegetable stock
• 8 green olives
• 1 bay leaf
• salt
Place the groats in the bottom non-perforated tray
and pour water or vegetable stock over them.
Season with salt, and add sliced olives and bay
leaf.
Buckwheat groats (kasha) with olives
LIQUID
HOLDER
INGREDIENTS:
• 4 hake fillets
•
1.5 dl heavy cream, liquid
• salt
•
rosemary
• white pepper
• 2 teaspoons lime juice
• 7 dag spinach
• 7 dag carrots
•
olive oil
Grate the carrots and fry them in olive oil. Cut the fish into
fillets of even width. Season with salt and pepper and
drizzle with lime juice. Add the chopped rosemary.
Process the rest of the fish in a Gorenje blender. Add
heavy cream, spinach and salt. Process into a smooth
paste, or spread.
Sprinkle fried carrots over the fish fillets. Roll up the fish
fillets tightly with oiled cling film and tie on both ends.
Then, wrap the fish rolls in aluminium foil and place in the
middle perforated bowl.
Fish rolls
MIDDLE
STEAMER
INGREDIENTS:
• 4 tablespoons sugar for caramel
• 5 cl water
•
4 tablespoons sugar
• 2 egg yolks
•
1 whole egg
• 2 dl heavy cream
Grease six small ramekins with butter.
Cook sugar and water until reduced to caramel and
distribute it evenly across the ramekins.
Whisk together the sugar and the two egg yolks. Add
milk and whisk into foam. Add heavy cream, mix again,
and pour the mixture into the ramekins. Cover the
ramekins with aluminium foil and place them in the top
perforated bowl.
Crème caramel
TOP
STEAMER
155°C
70 min
7 Healthy steaming