MAGIMIX Cook Expert XXL, Руководство пользователя

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21
Ingredient Quantity
VEGETABLES
Aubergines 500g sliced (2 cm) 30 min� 120°C
Bell peppers 600g chopped (4 mm) 40 min� 120°C
Broccoli 600g in crown 35 min� 120°C
Carrots 800g sliced (4 mm) 25 min� 120°C
Cauliflower
800g in crowns 30 min� 120°C
Entire button mushrooms 200g fresh 25 min� 120°C
Fennel 800g cut in large chunks 35 min� 120°C
Green beans 800g fresh 30 min� 120°C
Green cabbage 800g chopped 35 min� 120°C
Leeks 800g sliced (4 mm) 25 min� 120°C
Peas
500g frozen 30 min� 120°C
Potatoes 800g cut into cubes (2mm) 20 min� 120°C
Turnips 800g cut in chunks 30 min� 120°C
Zucchini 800g sliced (4 mm) 35 min� 120°C
FRUIT
Apples
4, quartered 25 min� 120°C
1 Pour 500ml of water in the stainless steel bowl. Put the internal steamer basket
in place and add the potatoes.
2 Line the XXL steamer basket with a large sheet of parchment paper. Place the
salmon on top. Sprinkle with a tablespoon of lemon juice and add a sprig of
dill. Fold the parchment paper around the salmon to create a pouch and put
on the lid.
3 Run the STEAM programme.
4 Prepare the sauce: mix the tomato, onion, and yoghurt. Add 1 or 2 tablespoons
of lemon juice and 2 sprigs of chopped dill. Add salt and pepper.
5 Mix the sauce with the salmon and potatoes.
TIP
You can also prepare the sauce in the mini bowl: chop the onion, tomato, and dill
using the
FOOD PROCESSOR programme, then add the other ingredients. Run
the FOOD PROCESSOR programme for a few seconds.
POTATO SALAD WITH SALMON
2 salmon steaks (300g), cubed
300g of Roseval potatoes cut into large dice
1 chopped tomato
½ red onion, finely chopped
1 Greek yoghurt (150g)
2–3 tbsp. lemon juice
3 stalks of fresh dill
salt, pepper
PREPARATION:
15
Min. COOKING:
20
Min.
SERVES:
4
/
6
PROGRAMME: ACCESSORIES:
RECIPES - STARTER