50& healthy tasty

Ref. 5081703

Create delicious and well-balanced meals

recipes

3545 Tefal VitaCuisine Recipe 04/06

27/4/06

09:22

Page 1

Summary

Pages

2 5: 6 7: 8 9: 10 11: 12 13: 14 19: 20 29: 30 39: 40 51: 52 59: 60 61: 62 63: 64:

Health information/ Benefits of Steam Cooking Nutrition Table Summer Menus Winter menus Tips and techniques Starters Vegetables Meat and poultry Fish Desserts Sauces Table of cooking times Index

01

3545 Tefal VitaCuisine Recipe 04/06

27/4/06

09:22

Page 2

Benefits of steam cooking

Welcome to the world of Tefal steam cooking!

ealthier, more nutritious dishes may easily be prepared by steaming and the results are colourful and naturally flavoursome. The true versatility and benefits of steaming can now be explored. Your Tefal steamer is suitable for most foods and a surprising variety of recipes.

Eat less fat, less sugar, less salt, but more fruit, vegetables and fish
Fats, Oils & Sweets USE SPARINGLY

BALANCED NUTRITION
The VitaCuisine steamer allows you to prepare a tasty and well balanced meal in one easy step. Thanks to the individual baskets and cooking tray, vegetables, rice, fish, meat, fruits and desserts can be cooked simultaneously.

Milk, Yogurt & Cheese Group 2-3 SERVINGS

Meat, Poultry, Fish, Eggs & Nuts 2-3 SERVINGS Fruit Group 2-3 SERVINGS

PRESERVING VITAMINS
The steamers's gentle yet quick cooking system retains more vitamins and micronutrients.

Vegetable Group 3-5 SERVINGS

LESS FAT
Steam cooking is ideal for fish, chicken and lean meat. The specific cooking tray helps retain the essential fat, Omega 3 in oil-rich fish like salmon, sardines, mackerel, trout, herring, and fresh tuna.

Bread, Dry Beans, Cereal, Rice & Pasta Group 6-11 SERVINGS

MORE FRUITS AND VEGETABLES

The steaming process is easy and efficient. Steaming can help to increase your daily consumption of fruit and vegetables. Now you are ready to create a delicious and well-balanced meal in one. The following recipes include a balance of health conscious dishes plus some good traditional favourites such as Chicken Supreme and Steamed Sponge Pudding. We hope these inspire you to create even more dishes in your Tefal Steamer.

The food pyramid

Balance in practice: An explanation of the food groups
o simplify our nutritional needs, it is usual to classify foods into 7 groups according to their principal components and their particular nutritional benefits. Ideally, a food from each group should be consumed daily. However, it is possible for the body to adapt and postpone a temporary deficiency in a food group, provided that it is compensated for in the days following.

Get steaming!

03

3545 Tefal VitaCuisine Recipe 04/06

27/4/06

09:22

Page 4

The 7 food groups

Water
It is the first requirement for the body, before even food. Indeed, water is the only essential drink. The daily requirements are estimated at approximately 2.5 litres for an adult, half of which comes from food. It is necessary to drink at least 1.5 litre of water per day, preferably not all at mealtimes, and should be taken as one or two glasses every hour.

Cereal, starchy products and dried vegetables

These are cereal products (bread, pasta, couscous...), rice, starchy foods (potato) and dried beans and pulses (lentils, chickpeas, kidney beans...). They are the energy based foods thanks to their high content of complex carbohydrate or sugars and form part of the requirements of vegetable proteins. Dry and starchy foods, such as cereals, rice or dried vegetables should be consumed at least once per day, and bread, can be eaten with each meal.

Meats, poultry, fish and eggs

They are the principal food source of protein and iron. They must be consumed twice a day from different sources: fish, poultry, pork, eggs, and red meats.

Fats
These are oils, butter, margarines, which ensure supplies of: saturated fatty acids (source of energy), unsaturated fatty acids and essential fats (for manufacturer and repair of cells) liposoluble vitamins A, D, E, K.. This group are essential for a good balanced diet, provided that they are consumed in moderation and taken as vegetable oils, with a high polyunsaturated fatty acid content.

Fresh vegetables and fruit

Fresh vegetables and fruit contain minerals and vitamins, fibre, carbohydrate, and water. They can be eaten raw or cooked, almost at will. Vegetables and fruit have similar nutritional qualities and you can replace one for the other. However, neither fruit nor vegetables supply the total requirements for vitamins and minerals: so consuming food from a variety of food groups is important for a nutritional balance.

Dairy products
With remarkable nutritional content, dairy products in particular provide: protein, which has nutritional value and are easily digestible, and calcium, essential for growth and preventing osteoporosis. A diet deprived of dairy products can never ensure the required daily intake of calcium, vitamins A, D and group B.

Sweetened products
This group, represented by sugar and sweetened products, is different from the preceding groups because they are not essential for a good balanced diet and sometimes, for those with diabetes, it is even advised against them being included. Characterised by its quickly assimilated sugar content, this group of pleasure" foods should only be consumed in moderation. 05

3545 Tefal VitaCuisine Recipe 04/06

27/4/06

09:22

Page 6

Nutrition table
Elements
Energy (Kcal or kj) Proteins Fat Carbohydrate Fibres Calcium Iron Magnesium Silicon Vitamin A Vitamin C Vitamin D Vitamin E Vitamin K Vitamins of group B Cauliflower, cucumber, spinach, red fruits, fig. Milk, almonds, crustaceans, cabbage, soya, egg yolk. Spinach, meat, crustaceans, algae, egg, soya, lentil, dried fruits, aromatic herbs. Corns, leeks, potatoes, bananas. Cereals. Cream, butter, egg yolk. Parsley, sweet peppers, broccoli, orange, lemons, green salad. Tuna, sardine, egg yolk, mushrooms, cheese. Soya, hazelnuts, almonds, cereals, eggs, chocolate. Meat, eggs, cabbage, spinach, broccoli. Fish, wholemeal bread, meat, wholemeal cereals, dried vegetables, eggs, green vegetables.

Foods

Benefits
Measure of daily energy needs. Renewal of the tissue and the cells. Correct operation of the cells (fatty acids). Fuel for our body, essential for the correct operation of the brain, the muscles... Regulation of the gastro-intestinal tract, decreases the absorption of cholesterol and carbohydrate. Good for the structure of the bones and the teeth, muscular contraction and prevention of osteoporosis. Transports oxygen, essential for the correct operation of the body. For electrolyte balance, anti-stress, anti-infectious. Essential for bone growth and the development of cartilage. Ensures good flexibility of the skin. Antioxidants: a vital role in the growth and repair of body tissues, good eyesight and healthy skin. Anti-oxidants: helps to fight against infections and in the absorption of iron, plus maintains normal connective tissue. Essential for the development of the skeleton and the absorption of calcium. Increases the resistance to infections. Antioxidant: protection of the membranes of the cells, anti ageing. Preserves fertility. Protects the neurons, heart and arteries. Helps the coagulation of blood. Maintenance and repair of skin and the hair. Helps in the maintenance of the nervous and muscular systems. Important for the metabolism of tissues and organs.

07

3545 Tefal VitaCuisine Recipe 04/06

27/4/06

09:22

Page 8

Summer menus
Monday
Chocolate milk Wholemeal bread

Tuesday
Small cream cheese Wholemeal bread Butter Honey Green tea Stewed fruit

Wednesday
Lemon tea Bowl of milk bowl Wholemeal cereal or sweetened rice Salad of melon and water melon

Thursday
A coffee One natural yogurt Rusk Butter Raspberry jam Dried apricots

Friday
Chocolate milk Toasted bread Butter Honey A peach

Saturday
Cheese Wholemeal bread Compote of apple and bananas

Sunday
A glass of milk Milk Bread Fruit salad

A glass of water Black tea

Breakfast

Butter Strawberry jam Apple juice

3 vegetables terrine Chicken with coconut milk and steamed rice Steamed Fig and raspberry pure

Cucumber with yogurt Monkfish with curry & steamed couscous with mange tout Fresh fruit salad

Cress salad Lamb with mint butter and basil courgettes Rice pudding

Salad of potatoes and steamed sweet peppers Steamed fish fillets with fennel Steamed kebab of peach, apricot and kiwi

Aubergines Caviar Veal and tuna and pasta Tiramisu

Spring roll Cod with yoghurt and mustard sauce and Chinese steamed vegetables Red fruits mousse

Tart with tomato, white cheese and gorgonzola Duck with peaches Chocolate fondue and fresh fruits

Lunch

Grated carrot salad

Warm chicken liver salad

Dinner

Scrambled eggs Hot goats with steamed cheese and sweet pepper toast Cake Bananas with steamed chocolate sauce

Taboule (steamed couscous & vegetables) Steamed prawns with tomato and garlic Fruit yoghurt

Steamed tomato soup Paella Cheese and fresh apricots

Melon with Parma ham Stuffed tomatoes with spinach Lemon or grapefruit sorbet

Thick courgette soup with goat cheese Tomatoes with tuna Steamed peaches with mint syrup

Tomato, mozzarella and basil salad Seafood skewers and steamed rice Zabaglione with Kiwi fruit

Note: Recipes for dishes underlined are detailed in this booklet.

09

3545 Tefal VitaCuisine Recipe 04/06

27/4/06

09:22

Page 10

Winter menus
Monday
Herb tea Muesli with dried fruits

Tuesday
Coffee A whole milk yoghurt Wholemeal bread Butter Honey One orange

Wednesday
Green tea A piece of cheese Multigrain Bread One pear

Thursday
A drink with chicory and milk A slice of sandwich loaf Butter Jam 2 clementines

Friday
Lemon tea Cornflakes or rice cereal Soya Milk One apple

Saturday
Coffee A yogurt Toasted bread Butter Apricot jam An apple juice

Sunday
Lemon tea Milk Bread or Brioche Cream cheese Prunes or stewed fruit

Breakfast

One glass of milk

White and red cabbage salad with raisins

Endive and nut salad. Sea perch with tomato sauce Steamed rice Fresh pineapple

Cream of lettuce soup Tournedos and steamed apples Pears with chocolate

Celery salad Turbot with vanilla Steamed sponge pudding

Blue cheese salad. Chicken with mushrooms

Steamed broccoli terrine

3 cheese souffl Pork fillet and Brussel sprouts Exotic fruit kebabs

Lunch

Italian Veal and polenta Roquefort

Scallops with white wine and steamed Steamed French tomatoes green beans Moist chocolate Banana pudding

Cream of pumpkin

Dinner

Warm tuna and beans salad Scrambled eggs with Apple and mushrooms banana and soya bean compote with sprouts cinnamon Hot Trifle with fruit*

leeks with orange mayonnaise

Salad of potatoes and lentils Mussels with cream sauce and salad of radicchio lettuce Pears and Bresse blue cheese

Onion soup Turkey with mustard sauce and split pea pure Apple tart

Avocado and prawns Scampi with basil butter and steamed Romanesco Lemon Meringue tart

Asparagus and crab soup Pekinese salmon and steamed Cantonese rice Litchi

Grated carrots and chopped fennel with white pepper and coriander Fish and shellfish with saffron cream sauce and steamed rice Fruit yoghurt

Note: Recipes for dishes underlined are detailed in this booklet.

11

3545 Tefal VitaCuisine Recipe 04/06

27/4/06

09:22

Page 12

Steaming tips & techniques

here are a few rules, which should be followed when steaming to obtain perfect results every time:

During steaming:
Do not pack food too tightly in the steam baskets. Leave some space for steam to circulate as much as possible. Place meat, poultry and fish on the specially designed cooking plate. Avoid frequently lifting the lid to check on the cooking progress, as this allows loss of steam and can lengthen the cooking time. If you do need to open the lid (e.g. to add more food), press the VITAMIN + touch pad again to quickly return the steamer to the ideal temperature. Subtle flavours can be given to steamed food with the addition of herbs, slices of lemon or orange, garlic and onion. These may be placed either underneath or on top of the food in the steaming basket or the cooking plate. To give meat, poultry and fish a delicious flavour, marinade the food for a few hours before steaming. The marinade can be as simple as a blend of wine and herbs, or it can be a spicy barbecue or tandori mix. Cover food with cling film, the type recommended for use in microwave ovens and freezers, to prevent condensation forming and spoiling delicate foods such as egg custards or when heating ready made sauces. Using foil tends to increase the steaming time. Frozen vegetables can be steamed from frozen. All fish, poultry and meat must be completely thawed before steaming. For recipes that require longer cooking time, such as steamed puddings, you will need to top up with more cold water during steaming. 13

Before steaming: Pick the right ingredients!

Ensure ingredients used are of the best quality and in perfect condition. When choosing food for steaming, select suitable size food to fit in the steaming basket, especially if is to be cooked whole such as fish. For best results, use pieces of food that are approximately the same size (such as potatoes, vegetables and chicken breasts) so that they can cook at the same time. The size and thickness of the food will alter the cooking time. Likewise when cooking larger quantities of food the cooking time will be increased.

3545 Tefal VitaCuisine Recipe 04/06

27/4/06

09:22

Page 14

Starter

Dishes

Thick courgette soup with goats cheese

Ingredients 6 courgettes 150g fresh goat cheese 1 crushed clove of garlic (optional) 8 mint leaves 1/2 tsp lemon juice 20g Parmesan cheese (optional) Salt and pepper How to...
Wash the courgettes and cut them in thin slices. Place them in the large capacity bowl and steam for 20 min. with the garlic and 4 mint leaves. Remove the courgettes cooked al dente and blend them with the goats cheese, 4 mint leaves and the lemon juice in a blender or food processor. Add salt and pepper. Serve warm, tepid or cold. When you serve, sprinkle with grated Parmesan cheese. Serves - 4 Preparation - 10min Cooking - 20min

one two three

Nutrition Calcium (cheese), vitamin A (courgettes) and few calories. Values 101 kcal per serving Proteins: 9g Fat: 2g Carbohydrate: 7g

15

3545 Tefal VitaCuisine Recipe 04/06

27/4/06

09:22

Page 16

Starter

Dishes

Starter

Dishes

Aubergine caviar
Ingredients 2 aubergines 1 chopped onion 4 clove of garlic 2 tblsp basil 1/2 red pepper and 1/2 green pepper 1 tblsp chopped black olive 1 tsp cumin 1 tsp lemon juice Salt and pepper How to...
Cut the aubergines in 2, chop them and place them in the cooking tray. Add the onion, garlic, lemon juice and seasoning . Steam for 45 min. Serves - 4 Preparation - 15min Cooking - 45min

Tomatoes with tuna

Ingredients 4 large tomatoes 4 small tomatoes 100g canned tuna in brine 1 egg yolk 150 ml oil 1/2 tsp mustard 1 tsp saffron 1 tsp wine vinegar Salt and pepper How to...
Take out the two steamer baskets. Steam the tomatoes for 10 min in the large capacity bowl, then cool them with cold water and peel them. Cut them in 2, remove the seeds and place them on absorbent paper towel. Prepare the mayonnaise by mixing the egg yolk, mustard, salt, and pepper. Gradually whisk in the oil a little at a time. When the mayonnaise is firm, divide it into 2. Mix one half with the tuna. Soak the saffron in a little water and drain. Mix the remaining mayonnaise with the vinegar and saffron strands to make a fluid sauce. Garnish half of the tomatoes with the tuna and put them on a plate, pour the saffron sauce around them. Serves - 4 Preparation - 10min Cooking - 10min

one two three

one

Peel the red and green peppers and dice them. Add them in the cooking tray 20 min before the end of cooking time for the aubergines. Once cooked, remove the flesh inside the aubergines and chop with a knife or a mixer. Then add the onion, garlic and pepper. Stir in the chopped olives together with the cumin and lemon juice. Season.

two

Nutrition Fibres, vitamin C (sweet pepper) and few calories. Values 61 kcal per serving Proteins: 2g Fat: 2g Carbohydrate: 9g

three

Nutrition Very good quality of protein (eggs, tuna). All of the Recommended Daily Intake of Vitamin A. Values 167 kcal per serving Proteins: 11g Fat: 10g Carbohydrate: 9g 17

3545 Tefal VitaCuisine Recipe 04/06

27/4/06

09:22

Page 18

Starter

Dishes

Starter

Dishes

Cream of pumpkin
Ingredients 850g pumpkin flesh 150 ml milk 2 tblsp double cream Salt and pepper How to...
Dice the pumpkin flesh. Place it in a steam basket. Steam for 20 min. Serves - 4 Preparation - 10min Cooking - 30min

Warm tuna and bean salad

Ingredients 450g tuna steaks 1 sliced onion 1 tblsp oil 1 clove of chopped garlic 1/2 cucumber 1 chopped red onion 420g tin of drained red kidney beans
Serves - 4 Preparation - 15min Cooking - 12-15min

one two three

10 min. before the end of cooking, add the cream and the milk in the cooking tray. Season.

2 tomatoes, cut in quarters 1 bag of green salad 5 tblsp French dressing How to...

In a blender process the cooked pumpkin flesh, add the warmed cream and milk. Season.

Nutrition All of the Recommended Daily Intake of Vitamin A (pumpkin and cream). Values 134 kcal per serving Proteins: 4g Fat: 7g Carbohydrate: 15g

one two three

Remove the skin from the tuna steaks and cut into 5 cm chunks. Place the tuna in the cooking tray. Add the clove of garlic, the onion and the oil. Steam for 12 - 15 min. Meanwhile prepare the salad. Slice the cucumber and then cut each slice in half. In a large bowl, mix the cucumber, the onion, the garlic, the beans and the tomatoes together. Pour over the dressing and mix well. Pile on top of the salad leaves, then scatter over the tuna chunks and serve while still warm.

Nutrition Excellent proteins. Iron, vitamin B9 and essential fats (tuna, oil). Values 472 kcal per serving Proteins: 44g Fat: 24g Carbohydrate: 20g 19

3545 Tefal VitaCuisine Recipe 04/06

27/4/06

09:22

Page 20

Vegetable

Dishes

3 Vegetable terrine
Ingredients Carrot mousse: 300g diced carrots 80g egg whites * 1 tsp turmeric Salt and pepper 80g double cream Celeriac mousse: 300g diced celeriac 80g egg whites* 10g nutmeg Salt and pepper 80g double cream How to...
Steam the carrots and the celeriac separately in the baskets for 30 min. Steam the sliced courgettes for 20 min. Cool the vegetables on a plate placed in the freezer, dont cool them with cold water. Blend the vegetables one by one in a food processor or a blender. Then in separate bowls fold in the stiffly beaten egg whites and the rest of the ingredients for each mousse. Put the mixture in individual ramekins. Alternate the layers of vegetables and finish with the courgettes. Steam for 40 min.
* Approximately 3 egg whites equals 80g.

Courgette mousse: 300g green courgettes 80g egg whites* 15 spinach leaves Salt and pepper 80g double cream

Serves - 4 Preparation - 45min Cooking - 70min

one

two

three

Nutrition All of the Recommended Daily Intake of vitamin A (cream, carrots and spinach). Values 276 kcal per serving Proteins: 11g Fat: 19g Carbohydrate: 16g 21

3545 Tefal VitaCuisine Recipe 04/06

27/4/06

09:22

Page 22

Vegetable

Dishes

Vegetable

Dishes

Steamed chinese vegetables

Ingredients 150g fresh soya beans 100g Chinese dried black mushrooms 150g carrots 1/2 Chinese cabbage or Chinese leaf 100g canned palm hearts (optional) 8 canned or bottled small whole baby sweetcorn 1 small red sweet pepper 2 tbsp soya sauce 2 tbsp chopped fresh coriander White pepper How to...
Put the black mushrooms in tepid water for 30 min. Serves - 4 Preparation - 20min Cooking - 30min

Steamed rice
Ingredients 270g of Basmati rice 400 ml water Salt Gruyere or Parmesan cheese How to...
Rinse the rice. Place the rice, water and salt in the rice bowl. Serves - 4 Preparation - 5min Cooking - 60min

one two three

Put the rice bowl in a basket. Steam for 60 min. Separate the grains of rice with a fork, add a knob of butter.

Add some grated Gruyere or Parmesan cheese to the rice. Serve.

one two three

Nutrition High quantity of carbohydrate (rice), calcium and proteins (cheese). Values 250 kcal per serving Proteins: 30g Fat: 0,25g Carbohydrate: 57g

Drain the palm heats. Rinse the soya beans and drain them. Peel the carrots and cut them into rectangular sticks. Wash the cabbage leaves and slice them. Remove the seeds of the sweet pepper and dice it. Put all the vegetables in the large capacity bowl and steam for 20 min. Before serving, pour over with the soya sauce and sprinkle with the chopped coriander and the white pepper.

Nutrition Fibres, vitamin A and B9, and near the half of the Recommended Daily Intake in vitamin C (sweet pepper). Values 108 kcal per serving Proteins: 6g Fat: 0.75g Carbohydrate: 19g 23

3545 Tefal VitaCuisine Recipe 04/06

27/4/06

09:22

Page 24

Vegetable

Dishes

Vegetable

Dishes

Asparagus tips and eggs

Ingredients 600g green asparagus tips 3 eggs 3 tblsp of olive oil 1 tsp of balsamic vinegar Chopped chervil Salt and pepper How to...
Place the eggs in a steam basket. Serves - 4 Preparation - 15min Cooking - 15min

Vegetable medley
Ingredients 200g carrots 200g turnips 200g fresh fine green beans or frozen whole green beans 200g frozen peas Chopped chervil Salt and pepper How to...
Peel and wash all the vegetables. Cut the carrots and the turnips into strips 4 cm long by 1 cm wide. Serves - 4 Preparation - 15min Cooking - 40-50min

one two three

one
Put the asparagus tips in the other steam basket and steam for 15 min. After the cooking, cool the eggs in cold water and peel them. Make a French dressing with olive oil and balsamic vinegar, and incorporate the chopped eggs. Divide the asparagus tips on 4 plates, pour the French dressing over them and sprinkle with chopped chervil. Serve.

two three

Steam the prepared vegetables together with the peas for 40 to 50 min.

Remove the vegetables and season. Sprinkle with the chopped chervil. Serve.

Nutrition All of the Recommended Daily Intake in vitamin A and B9 (asparagus). High quality of proteins (eggs). Values 154 kcal per serving Proteins: 9g Fat: 12g Carbohydrate: 2g

Nutrition All of the Recommended Daily Intake in vitamin C, B9 and A. Values 71 kcal per serving Proteins: 5g Fat: 0,5g Carbohydrate: 11g

25

3545 Tefal VitaCuisine Recipe 04/06

27/4/06

09:22

Page 26

Vegetable

Dishes

Vegetable

Dishes

Cauliflower with chive cream

Ingredients 1 medium size cauliflower 200 ml double cream 3 tblsp chopped fresh chives Salt and pepper How to...
Trim the cauliflower, cut into florets and wash it. Place the cauliflower in the large capacity bowl. Serves - 4 Preparation - 5min Cooking - 30min

Leeks with orange mayonnaise

Ingredients 800g leeks 2 egg yolks 1 tblsp mild mustard 1 egg white 150 ml sunflower or olive oil Zest of 1/4 of an orange Salt White pepper How to...
Wash and trim the leeks. Use only the white part and steam for 35 min in the large capacity bowl. Prepare a mayonnaise with the egg yolks and mustard. Beat in the oil drop by drop. Just before serving, beat the egg white until stiff and fold into the mayonnaise. Then add the grated zest. Season. Serves - 4 Preparation - 20min Cooking - 35min

one two three

Put the cream, salt and pepper in the cooking tray. Add the chives. Steam for 30 min.

one
Arrange the cauliflower on a plate and top with the chive cream. Serve.

two
Nutrition Half of the Recommended Daily Intake of vitamin B9. Fibres (cauliflower), vitamin A (cream) Values 248 kcal per serving Proteins: 6g Fat: 19g Carbohydrate: 12g

three

Serve the leeks with the mayonnaise.

Nutrition Half of the Recommended Daily Intake of vitamin A. Vitamin A (leeks), calcium (milk). Values 348 kcal per serving Proteins: 8g Fat: 30g Carbohydrate: 10g

27

3545 Tefal VitaCuisine Recipe 04/06

27/4/06

09:22

Page 28

Vegetable

Dishes

Vegetable

Dishes

Tomatoes stuffed with spinach

Ingredients 4 large firm beef steak tomatoes 400g fresh spinach 150g fromage frais 2 eggs Salt and pepper A pinch of ground nutmeg How to...
Serves - 4 Preparation - 15min Cooking - 10+20min

Courgettes sprinkled with parsley

Ingredients 800g courgettes 30g butter 3 cloves of garlic Parsley Salt and pepper How to...
Wash and cut the courgettes into 5 mm thick slices. Serves - 4 Preparation - 10min Cooking - 20min

one one two

Wash the spinach and steam for 10 min. Press through a sieve to squeeze out the excess water and then chop.

two
Cut a slice from the top of each tomato, remove the seeds and pulp. Salt the inside. Beat the egg with the fromage frais. Add the spinach and season with salt, pepper and nutmeg. Stuff the tomatoes. Replace the slice on the top of the tomatoes and put the stuffed tomatoes in the large capacity bowl. Steam for 20 min. Serve hot.

Steam for 20 min in the large capacity bowl.

three

Place them on a plate, season and pour over melted butter. Sprinkle with basil and the chopped cloves of garlic. Serve.

three

Nutrition Calcium (white cheese, spinach), all of the Recommended Daily Intake in Vitamin A and B9 (spinach). Values 127 kcal per serving Proteins: 9g Fat: 6g Carbohydrate: 10g

Nutrition More than the half of the Recommended Daily Intake of vitamin A (courgettes and butter). Vitamin C (parsley). Values 90 kcal per serving Proteins: 4g Fat: 7g Carbohydrate: 4g

29

3545 Tefal VitaCuisine Recipe 04/06

27/4/06

09:22

Page 30

Meat

Dishes

Italian veal
Ingredients 4 veal escalope 100 ml white wine 1 small aubergine 8 sage leaves 100g mozzarella cheese 1 sprig of thyme 2 tomatoes (skins removed) 30g butter 2 shallots Salt and pepper How to...
Cut the aubergine in thin slices. On each escalope place one slice of aubergine, one slice of mozzarella and one sage leaf. Season. Serves - 4 Preparation - 15min Cooking - 23min

one two three

Place in the cooking tray together with cubes of butter, chopped shallots, diced tomatoes, thyme and white wine. Roll up the escalopes. Place them in the cooking tray, secure them with a wooden cocktail stick and steam for 23 min. Arrange the veal on a warmed plate and pour over the sauce.

Nutrition Excellent proteins, calcium (cheese). Values 399 kcal per serving Proteins: 53g Fat: 18g Carbohydrate: 6g

31

3545 Tefal VitaCuisine Recipe 04/06

27/4/06

09:22

Page 32

Meat

Dishes

Meat

Dishes

Turkey with mustard sauce

Ingredients 4 x 150g boneless turkey breast steaks (or turkey breast cut into 1.5cm thick slices) 1 tblsp wholegrain mustard Salt and pepper For the sauce: 1 tblsp wholegrain mustard 1 tsp Dijon mustard 4 tsp half fat crme fraiche How to...
Spread the mustard on one side of the turkey. Roll up each turkey breast and secure it with a wooden cocktail stick. Put them in the cooking tray. Mix the two mustards with the crme fraiche. Pour over the rolled turkey. Steam for 25 - 30 min, the cooking time depends on the thickness and size of the rolled turkey. Serve on warmed plates, remove the cocktail stick and pour over the mustard sauce. Serves - 4 Preparation - 10min Cooking - 25-30min

Duck with peaches

Ingredients 2 duck breasts or 2 duck breast fillets 4 fresh peaches (or canned sliced peaches in natural juice) 1 shallot Juice of 1/2 orange or 3 tblsp fresh orange juice 40 ml Port 4 cloves Salt and pepper How to...
Chop the shallot. Peel the peaches and slice them. Squeeze the orange juice. Remove any skin and fat from the duck. Cut the duck breast in half (serve 1/2 per person). Place the shallot, duck, peach slices and cloves in the cooking plate. Pour over the Port and the orange juice. Add salt and pepper. Serves - 4 Preparation - 15min Cooking - 12-15min

one two three

one two three

Steam for 12-15 min. Serve the duck with the peaches and a little of the sauce.

Nutrition Excellent proteins, vitamin of B group. All of the Recommended Daily Intake of vitamin B12. Values 211 kcal per serving Proteins: 36g Fat: 7g Carbohydrate: 2g

Nutrition Excellent proteins, vitamins of B group and few calories. Values 207 kcal per serving Proteins: 20g Fat: 6g Carbohydrate: 18g

33

3545 Tefal VitaCuisine Recipe 04/06

27/4/06

09:22

Page 34

Meat

Dishes

Meat

Dishes

Lamb with mint butter

Ingredients 8 small pieces of lamb steak (about 50g each) Mint leaves 50g butter Salt and pepper How to...
Season the lamb. Place them in the cooking tray position without any sauce. Steam them for 6 min. with 4 mint leaves. Serves - 4 Preparation - 5min Cooking - 6min

Pork fillet with crushed peppercorn sauce

Ingredients 400g pork fillet or tenderloin 5 whole peppercorns For the sauce: 200 ml double cream 50 ml Madeira 1 tblsp tomato pure Salt and pepper How to...
Cut the pork into 1 cm thick slices, salt, and sprinkle with crushed peppercorns. Steam for 17 min in the cooking tray. Serves - 4 Preparation - 15min Cooking - 17min

one two three

Mix the softened butter with some chopped mint.

Serve the lamb with the mint butter.

one two three

Nutrition Excellent proteins, all of the Recommended Daily Intake of Vitamin B12. Values 535 kcal per serving Proteins: 25g Fat: 48g Carbohydrate: 0g

5 min. before the end of cooking, add the cream, Madeira, tomato pure, salt and pepper. Mix well.

Arrange the pork on a warmed plate and top with the sauce.

Nutrition Excellent proteins, iron, vitamins of the B group. Values 351 kcal per serving Proteins: 37g Fat: 21g Carbohydrate: 2g

35

3545 Tefal VitaCuisine Recipe 04/06

27/4/06

09:22

Page 36

Meat

Dishes

Meat

Dishes

Chicken supreme with tarragon

Ingredients 4 boneless chicken breasts 2 tblsp chopped fresh tarragon 200 ml double cream Salt and pepper How to...
Skin and season the chicken breasts, sprinkle with the chopped tarragon and put them in the cooking tray. Serves - 4 Preparation - 10min Cooking - 20-25min

Chicken with coconut milk

Ingredients 4 boneless chicken breasts 1 chopped onion 1 chopped red or green pepper 200 ml coconut milk 1 tblsp curry powder 2 tblsp double cream Salt and pepper How to...
Put the oil, the onion, and pepper in the cooking tray. Pour in the coconut milk and sprinkle with curry powder. Steam for 20 min. Serves - 4 Preparation - 5min Cooking - 20min

one two three

one two three

Pour over the cream and add the rest of the tarragon, salt, pepper and steam for 20-25 min.

Slice the chicken into 4 cm strips. Add the chicken strips in the cooking tray 15 min before the end of cooking.

Arrange the chicken breasts on a warmed serving plate and pour over the sauce.

Serve on warmed plates.

Nutrition Few calories, excellent proteins and vitamins of the B group. Values 298 kcal per serving Proteins: 28g Fat: 20g Carbohydrate: 2g

Nutrition Excellent proteins, iron, vitamins of the B group (chicken) and vitamin C (sweet pepper). Values 342 kcal per serving Proteins: 32g Fat: 21g Carbohydrate: 6g

37

3545 Tefal VitaCuisine Recipe 04/06

27/4/06

09:22

Page 38

Meat

Dishes

Meat

Dishes

Chicken with courgettes

Ingredients 4 chicken breast fillets (about 150g each) 2 small courgettes 1/2 sweet green pepper 1/2 sweet yellow pepper 1 large tomato 1 tsp ground ginger Salt and pepper 20g green or black olives How to...
Cut the courgettes lengthwise into 8 strips. Serves - 4 Preparation - 15min Cooking - 20-25min

Veal with tuna

Ingredients 400g veal escalopes 200g fresh tuna (cut in slices) 200g fresh mushrooms 150g Parmesan cheese Salad Salt How to...
Cut the veal in thin slices. Do the same with the tuna but in smaller slices. Wash the mushrooms and cut them in slices too. Place layers of the ingredients one on top of another in 4 piles. Start with one slice of veal, followed by one slice of tuna and slices of mushroom. Then sprinkle with the grated Parmesan cheese and start again with a slice of vealetc. Season and steam for 15 min. Serve on a bed of salad drizzled with the cooking juice. Serves - 4 Preparation - 10min Cooking - 15min

one

one two three

two
Put each seasoned chicken fillet between 2 strips of courgette, roll them and secure them with a wooden cocktail stick or kitchen string. Dice the sweet peppers and the tomato. Place the chicken, sweet peppers and tomato in the cooking tray. Season and steam for 20-25 min. Before serving, sprinkle with the ginger and decorate with the olives.

three

Nutrition Excellent proteins, iron, vitamins of the B group. Values 224 kcal per serving Proteins: 35g Fat: 8g Carbohydrate: 3g

Nutrition Calcium (parmesan), essential fats, all of the Recommended Daily Intake of vitamin B12 (tuna) Values 359 kcal per serving Proteins: 51g Fat: 15g Carbohydrate: 3g

39

3545 Tefal VitaCuisine Recipe 04/06

27/4/06

09:22

Page 40

Fish

Dishes

Steamed fish fillets with fennel

Ingredients 4 fillets of John Dory or Sea bream 2 fennel bulbs 10g fennel grains 4 tblsp of olive oil 1 lemon Salt and pepper How to...
Shred the fennel bulbs. Add salt, pepper and pieces of lemon. Sprinkle with the fennel grains. Place in the cooking tray and steam for 15 min. Serves - 4 Preparation - 30min Cooking - 15+15min

one two three

Add the fish fillets and steam for 15 min. more.

On a warmed plate, place the fennel and arrange the fish fillets on top. Drizzle over the olive oil.

Nutrition Excellent proteins, essential fats, vitamin C and B9. Values 309 kcal per serving Proteins: 27g Fat: 20g Carbohydrate: 4g

41

3545 Tefal VitaCuisine Recipe 04/06

27/4/06

09:22

Page 42

Fish

Dishes

Fish

Dishes

Mussels with cream sauce

Ingredients 2 kg brushed and washed mussels 2 chopped shallots 200 ml dry white wine 2 tblsp fresh chopped parsley 2 tblsp lemon juice 200 ml double cream Salt and pepper How to...
Wash the mussels. Put the mussels in the large capacity bowl by removing the two steamer baskets. Serves - 4 Preparation - 10min Cooking - 30min

Scampi with basil butter

Ingredients 12 raw scampi 12 spinach leaves For the marinade: 3 tblsp of olive oil 1 tblsp of lemon juice 1 chopped shallot 6 chopped fresh basil leaves Pepper Salt Sauce: 8 basil leaves 30g butter
Serves - 4 Preparation - 30min Cooking - 7-9min

one two three

Add the chopped shallots, wine, parsley and lemon juice in the cooking tray. Mix in the cream and season. Steam for 30 min.

How

to...
Shell the scampi and marinate them for 30 min. with the oil, lemon juice, chopped shallot, basil, salt and pepper.

Put the mussels in a dish and pour over the sauce. Serve as soon as possible. Discard any unopened mussels.

one two three

Nutrition Excellent proteins, all of the Recommended Daily Intake of vitamin B12. Values 447 kcal per serving Proteins: 52g Fat: 22g Carbohydrate: 9g

Strain the scampi and roll each scampi in a spinach leaf. Put them in the cooking tray.

Add the butter and the chopped basil. Steam for 7-9 min. Arrange on a plate and pour over the sauce.

Nutrition Excellent proteins, vitamin A (butter). Few calories. Values 184 kcal per serving Proteins: 20g Fat: 10g Carbohydrate: 3g 43

3545 Tefal VitaCuisine Recipe 04/06

27/4/06

09:22

Page 44

Fish

Dishes

Fish

Dishes

Seafood skewers
Ingredients 400g monkfish tail fillet 8 large raw tiger prawns 8 fresh scallops 1 red pepper 1 green pepper 4 wooden skewers about 20cm long For the marinade: 150 ml oil 1 tsp fennel seeds 2 tsp fresh chopped thyme 2 dried bay leaves Juice of 1/2 lemon How to...
Remove the seeds from both the peppers and cut into 5 cm square pieces. Using a sharp knife cut the monkfish away from the bone and cut into 5 cm chunks. Thread the fish, prawns, scallops and vegetables onto 4 wooden kebab skewers, beginning and ending with a piece of pepper. Do not pack too tightly otherwise they will not cook evenly. Mix the marinade ingredients together. Leave the kebabs to marinate in the refrigerator for 1 to 2 hours. Serves - 4 Preparation - 15min marinade - 1-2hr Cooking - 14min

Sea bass with tomato sauce

Ingredients 4 sea bass fillets (about 130g each) 200g ready made fresh tomato sauce 2 tblsp olive oil Salt 15 olives Pepper 4 basil leaves, chopped 20g seaweed or sea lettuce (optional) 1 bunch of parsley How to...
Put in the cooking tray the tomato sauce, chopped stoned olives, chopped basil and the olive oil. Serves - 4 Preparation - 15min Cooking - 15min

one two

one

Process the parsley in a blender. If necessary add some water to make a smooth sauce. Put the sea bass fillets in the cooking tray on the seaweed or sea lettuce, and season with salt and pepper. Steam for 15 min. Place a bowl in the centre of a warmed plate. Pour the tomato sauce into the bowl, place the fillets around it and pour the parsley juice over the fish.

three

two three

Steam for 12 min in the large capacity bowl.

Nutrition A 1/4 of the Recommended Daily Intake in iron and 3/4 phosphorous and all of the intake of vitamin B12. Values 247 kcal per serving Proteins: 25g Fat: 15g Carbohydrate: 2g

Nutrition Excellent proteins, iron, phosphorous, essential fats, vitamin C (sweet pepper). Values 300 kcal per serving Proteins: 37g Fat: 15g Carbohydrate: 5g

45

3545 Tefal VitaCuisine Recipe 04/06

27/4/06

09:22

Page 46

Fish

Dishes

Fish

Dishes

Cod with yogurt and mint sauce

Ingredients 500g cod fillet 150g stoned green olives 1 natural yogurt (150g) 1 tsp wholegrain mustard 2 tsp balsamic vinegar Salt Grounds black pepper Chopped fresh mint + some extra mint leaves How to...
Season the cod fillet. Steam for 12 min in the cooking plate. Serves - 4 Preparation - 5min Cooking - 12min

Monkfish with a curry sauce

Ingredients 800g monkfish tail Large leaves of Chinese leaf or Chinese cabbage Indian curry powder 200 ml coconut milk 2 green mangoes 1 lemon Bunch of coriander Salt Toasted flaked almonds How to...
Cut the monkfish tail in 2-3 cm pieces. Place the cabbage leaves in the cooking tray. Put the pieces of fish on top of the cabbage leaves. Sprinkle the pieces of fish with curry powder and pour over 2 tsp of coconut milk. Steam for 5 min. then wrap up the fish in the cabbage leaves. Steam again for 20 min. Peel the mangos and dice them in 1/2 cm pieces. Pour over the lemon juice and add the salt and the chopped coriander. Serve the pieces of fish with the cabbage leaves and pour over a little of the cooking liquid. Arrange with the diced mangos. Sprinkle with the almond. Serves - 4 Preparation - 10min Cooking - 5+20min

one two three

one two three

When the cod is cooked, let it cool for 10 min. Cut the green olives in slices. Prepare the sauce by mixing the yogurt, mustard, vinegar, salt and chopped fresh mint. Remove the skin from the cod and cut into pieces of 2 cm and put them in a serving bowl. Pour over the yoghurt sauce and add the olive slices. To decorate, add some washed mint leaves.

Nutrition Excellent low fat, all of the Recommended Daily Intake of vitamin B12 Values 275 kcal per serving Proteins: 32g Fat: 14g Carbohydrate: 3g

Nutrition Excellent proteins, essential fats (omega 3 and 6), fibres. Values 486 kcal per serving Proteins: 44g Fat: 28g Carbohydrate: 13g

47

3545 Tefal VitaCuisine Recipe 04/06

27/4/06

09:22

Page 48

Fish

Dishes

Fish

Dishes

Turbot with vanilla

Ingredients 600g trimmed turbot or halibut 30g cornflour 2 whole vanilla pods Coarse salt and fine salt 200g dried black mushrooms 1 egg yolk 1 tin of pineapple in fruit juice (335g) 4 tbsp double cream How to...
Put the dried mushrooms on a plate, cover with warm water and soak for 30 min. When they are soft, put them in a steam basket. Mix the cream, egg yolk and cornflour in the rice bowl and put it in the other steam basket. Steam for 20 min together with the fish. Put the fish in the cooking tray. Salt. Cut the vanilla pods in half and place them on the cut side of the fish. Drain the pineapple, retaining the juice and dice. Steam for 20-25 min. Split the vanilla pod in half lengthwise and scrape out the seeds with a knife and mix with the cream and a little of the pineapple juice. Beat until a creamy sauce. On each plate place the fish fillets on a bed of mushrooms and pour over some of the sauce. Garnish with some diced pineapple. Serve with the remaining warm vanilla sauce and the rest of the diced pineapple. Serves - 4 Preparation - 10min Cooking - 20+20min

Scallops with white wine

Ingredients 12 scallops Sauce: 2 finely chopped shallots 100 ml white wine 250 ml double cream 100g butter Salt and pepper How to...
Put the shallots, wine, cream, butter, salt and pepper in the cooking tray. Steam for 5 min. 5 min. before the end of cooking, wash the scallops and dry them. Place the scallops in the cooking tray. Steam for 5 min. Dont steam the scallops too much. Serves - 4 Preparation - 20min Cooking - 5+5min

one two three

one

two

Place the scallops on a warmed plate and pour over the sauce

three

Nutrition Excellent proteins, iron. Values 429 kcal per serving Proteins: 13g Fat: 40g Carbohydrate: 4g

Nutrition Excellent proteins, essential fats (omega 3 and 6), fibres. Values 248 kcal per serving Proteins: 27g Fat: 5g Carbohydrate: 23g

49

3545 Tefal VitaCuisine Recipe 04/06

27/4/06

09:22

Page 50

Fish

Dishes

Fish

Dishes

Pekinese salmon
Ingredients 4 salmon fillets 400g fresh soya bean sprouts 2 tblsp sesame seeds Juice of 1 lime 1 tblsp soya sauce Salt and pepper How to...
Pick over the soya bean sprouts. Wash them carefully so that the seeds dont fall out.. Serves - 4 Preparation - 15min Cooking - 15min

Fish with saffron cream sauce

Ingredients 2 sea bream fillets 50g butter 4 red mullet fillets Saffron 200g salmon fillets Chopped chervil 4 scallops Salt and pepper 100 ml double cream
Serves - 4 Preparation - 15min Cooking - 15min

one two three

Add the salmon, lime juice, oil and the soya sauce. Steam for 15 min. Season.

How

to...
Put the fish, without the scallops, in the cooking tray.

Arrange the salmon fillets and bean sprouts on a warmed plate, sprinkle with sesame seeds and pour over the sauce.

one two three

Nutrition Essential fats, vitamin D and all of the Recommended Daily Intake of vitamin B12 Values 356 kcal per serving Proteins: 34g Fat: 24g Carbohydrate: 1g

Add the cream, a few strands of saffron and cubes of butter. Steam for 12-15 min. 10 min before the end of the cooking time, add the scallops in the cooking tray.

Serve the fish and pour over the sauce. Sprinkle with the chopped chervil.

Nutrition Excellent proteins, phosphorous, essential fats, vitamin A (butter, cream), vitamin D (salmon). Values 444 kcal per serving Proteins: 46g Fat: 28g Carbohydrate: 2g 51

3545 Tefal VitaCuisine Recipe 04/06

27/4/06

09:22

Page 52

Dessert

Dishes

Moist chocolate puddings

Ingredients 100g good quality plain chocolate (64% cocoa solids) 50g softened butter 3 eggs 85g caster sugar 35g plain flour How to...
Break the chocolate into small pieces and melt in the cooking plate for 10 min. Once the chocolate has melted add the softened butter. Stir until melted. Separate the eggs. Whisk the egg whites until stiff. In a separate bowl beat the egg yolks and sugar with a whisk until thick and pale in colour. Gently fold in the whipped egg whites, then the melted chocolate mixture and finally the flour. Pour the mixture into 4 buttered individual 150ml (1/4pint) pudding basins or buttered ramekin dishes. Place a circle of buttered greaseproof paper on top of each pudding. Cover each with cling film and put in the large capacity bowl. Steam for about 30-35 min. the pudding is cooked when a skewer inserted in the centre comes out with no uncooked mixture attached. Loosen the edges and turn out. Serves - 4 Preparation - 10min Cooking - 10+30min

one two

three

Nutrition Magnesium (chocolate), vitamin A (butter), proteins (eggs) Values 379 kcal per serving Proteins: 7g Fat: 22g Carbohydrate: 67g 53

3545 Tefal VitaCuisine Recipe 04/06

27/4/06

09:22

Page 54

Dessert

Dishes

Dessert

Dishes

Steamed sponge pudding

Ingredients 125g margarine 125g caster sugar 2 medium size eggs 175g self raising flour 1/2 tsp vanilla essence 2 tblsp milk 75g sultanas or currants (optional) How to...
Sieve the flour and baking powder together. Beat the margarine and the sugar until light and fluffy. Beat the eggs one at a time. Mix in the flour, vanilla essence and milk to make a soft dropping consistency. Mix in the fruit. Well grease the rice bowl or a 1 litre heatproof pudding basin. Pour in the prepared mixture. Butter a piece of greaseproof paper and place on top of the pudding. Cover with cling film. Place the rice bowl in the steaming basket or basin in the large capacity bowl. Steam for 45 min, then refill with water. Reset the timer, press the VITAMIN + touchpad and steam for a further 30 to 45 min. Also the pudding is cooked when a skewer inserted in the centre comes out with no uncooked mixture attached. Turn out and serve. Serves - 4 Preparation - 6-8min Cooking - 75-90min

Diplomat pudding
Ingredients 400 ml warm milk 150g caster sugar 4 eggs 100g glac cherries or other candied fruit 150g sponge fingers 50 ml rum How to...
Cut the cherries into quarters and soak the fruit in the rum. Line the bottom of the buttered rice bowl with some of the sponge fingers. Beat the eggs with the sugar, add any left over rum and stir in the warm milk. Pour a little of egg mixture in the base of the rice bowl and wait for few minutes. Then put alternate layers of fruit and sponge fingers, slowly pouring over the egg mixture and finishing with a layer of sponge. Leave to stand for 30 min. Cover with cling film. Steam for 60 min or until set. Serves - 4 Preparation - 20min Cooking - 60min

one

one

two

two

three

Allow to cool completely and then unmould. Serve with a fruit sauce.

three

Nutrition Calcium (milk), high quality proteins (milk, eggs), energy (sugar, candied fruits). Values 379 kcal per serving Protein: 7g Fat: 22g Carbohydrate: 42g

Nutrition High quantity of proteins (eggs), vitamin E (margarine). Values 551 kcal per serving Proteins: 8g Fat: 29g Carbohydrate: 63g

55

3545 Tefal VitaCuisine Recipe 04/06

27/4/06

09:22

Page 56

Dessert

Dishes

Dessert

Dishes

Pears with warm chocolate sauce

Ingredients 4 large firm pears Juice of 1/2 lemon 125g good quality plain chocolate 100 ml double cream
Serves - 4 Preparation - 15min Cooking - 20min

Exotic fruit kebab

Ingredients 1 banana 1 passion fruit 1 mango 1 pineapple 4 kebab sticks 1 glass of orange juice Juice of 1/2 lemon How to...
Peel the fruits. Cut the bananas in 2 cm slices and pour over the lemon juice. Dice the mango in 2cm cubes. Remove the core from the pineapple and cut into pieces.. Secure the fruits alternately on a kebab stick, beginning and ending with a piece of pineapple and steam for 9 min. To make the sauce, use a blender and add any left over pieces of mango, the passion fruit and orange juice. Process until smooth. Arrange the kebabs on a plate with the sauce surrounding them. Serves - 4 Preparation - 10min Cooking - 9min

How

to...
Peel the pears, keeping them whole, rub them with the lemon and put them in a steam basket. Steam for about 20 min, depending on the ripeness of the pears. 10 min. before the end of the cooking time, break the chocolate into small pieces and place in the rice bowl with the cream. Cover the bowl with cling film and put in the other steam basket. Arrange the pears on 4 plates. Briskly beat the chocolate and cream together with a small whisk until smooth. Pour over the chocolate sauce. Serve as soon as possible.

one two three

one two three

Nutrition Magnesium (chocolate), fibre (pears), vitamin A. Values 298 kcal per serving Proteins: 3g Fat: 15g Carbohydrate: 37g

Nutrition Fibres and vitamins A, C and B9. Few calories. Values 107 kcal per serving Proteins: 1g Fat: 0.5g Carbohydrate: 24g

57

3545 Tefal VitaCuisine Recipe 04/06

27/4/06

09:22

Page 58

Dessert

Dishes

Dessert

Dishes

Crme caramel
Ingredients For the caramel 100g granulated sugar 4 tbsp. cold water For the custard 3 medium size eggs 25g caster sugar 1/2 tsp. vanilla essence 450 ml warm semi skimmed milk How to...
Well grease the ramekin dishes. Place the granulated sugar and water in a small saucepan. Dissolve the sugar over a low heat. Bring to the boil and boil gently until the sauce turns a golden brown colour. Evenly coat the base and sides of the dishes, quickly tilting the dish before the caramel sets. Beat the eggs, caster sugar and vanilla essence together. Gradually pour in the warm milk, stirring continuously. Strain the custard into 4 ramekin dishes and cover each with cling film. Place the ramekins in the maxi capacity bowl. Steam for 15 min. or until set. Leave to cool completely. Chill well, preferably until the next day, before turning out. To serve, loosen the top and sides then turn out onto a plate. Serves - 4 Preparation - 15min Cooking - 15min

Cinnamon apples
Ingredients 4 apples 150g butter 50g sugar 1 tblsp of cinnamon How to...
Wash the apples and remove their centre with an apple-corer. Mix the butter, the sugar and the cinnamon. Serves - 4 Preparation - 10min Cooking - 15-20min

one two three

Fill the inside of the apples with this mixing and pack them individually with cling film.

one

Steam for 15 - 20 min. Serve tepid or cold.

two

Nutrition High quantity of fibres and vitamins of group B. Values 65 kcal per serving Proteins: 3g Fat: 6g Carbohydrate: 48g

three

Nutrition Calcium (milk), high quality proteins (milk, eggs), energy (sugar). Values 163 kcal per serving Proteins: 6g Fat: 5g Carbohydrate: 26g

59

3545 Tefal VitaCuisine Recipe 04/06

27/4/06

09:22

Page 60

Savoury sauces
YOGHURT SAUCE
Ingredients for 4 pers: 3 pots (150g size) plain yoghurts 4 tsp double cream; 3 cloves of garlic; 2 tblsp chopped fresh parsley 2 finely chopped shallots; 4 chopped basil leaves; 1 tblsp lemon Mix all the ingredients and serve immediately. Serve with all types of salads. Very good as an appetiser with fresh vegetables cut in small sticks.

Sweetened sauces
TROPICAL SAUCE
Ingredients for 4 pers: 200 ml coconut milk 20 ml sweetened condensed milk 50g pineapple 50g mango 50g litchi juice of a lime 1 tblsp grenadine (optional) Steam the fruits for 5 min then mix them with the coconut milk, and condensed milk. Add the lime juice and the grenadine. Mix well and serve immediately decorated with a mint leaf. Serve with cake or a steamed banana.

SWEET PEPPER SAUCE

Ingredients for 4 pers: 3 red sweet peppers 1 green sweet pepper 500ml double cream 2 tblsp chopped parsley salt, pepper Remove the middle and seeds of the peppers and steam them for 5 min. Peel the sweet peppers. Chop them and mix with the parsley, pepper, salt and then the cream. Serve the sauce hot with meats (pork, beef).

CHOCOLATE SAUCE
Ingredients for 4 pers: 400g plain chocolate 25g butter 50g caster sugar 80g double cream In the rice bowl put the plain chocolate with the butter, sugar and cream. Cover with cling film and steam for 3 min and mix well together. Serve immediately with cake, fruit or brioche. Alternatively, serve some chocolate sauce with goats cheese.

PIQUANT SAUCE "SATINI"

Ingredients for 4 pers: 2 large tomatoes 2 shallots 10 small peppers 2 cloves of garlic 2 tblsp olive oil salt Cut the peppers into very small pieces. Remove the seeds of the tomatoes and dice them. Peel and dice the shallots. Mix all the ingredients with oil and leave to marinate for at least a half day. Serve with pasta, rice, avocado, grilled meal

RED FRUIT PURE

Ingredients for 4 pers: 500g red fruits 50g icing sugar juice of a lemon Put all the ingredients in the rice bowl and steam for 3 to 4 min according to the size of the fruits. Process in a blender or not according to use. Serve with ice cream, cake, pancakes

PESTO SAUCE
Ingredients for 4 pers: 60g basil 30g pine nuts 1 clove of garlic 125ml olive oil 50g grated Parmesan salt, pepper Cut the clove of garlic in small pieces and place in a blender. Add the pine nuts, garlic, oil and grated Parmesan. Process until smooth. At the end, add the chopped basil and mix again to obtain quite smooth mixture. Add salt and pepper according to your taste. Serve with pasta, poultry, steamed fish or with bread for the aperitif.

MASCARPONE CREAM WITH COFFEE

Ingredients for 4 pers: 2 egg yolks 100g caster sugar 100g mascarpone 25ml very strong coffee In the rice bowl steam the sugar with 2 tblsp water for 4 min. Beat the yolks and mix with the hot melted sugar to obtain a creamy consistency. Steam for 1 min in the rice bowl then incorporate the mascarpone and the coffee while whipping vigorously. Serve with cake at the tea time or on crpes and waffles.

GINGER SAUCE
Ingredients for 4 pers: 2 tblsp ready made mayonnaise 2 tblsp Philadelphia style cream cheese 1 tsp lemon juice 1 tsp ground ginger Mix all the ingredients. Put in the refrigerator one hour before serving.

CREAM CHEESE SAUCE

Ingredients for 4 pers: 200g Philadelphia style cream cheese 50ml double cream 3 tblsp violet syrup (optional) 2 tsp orange flower water Mix all the ingredients. Put in the refrigerator for one hour before to serving on a fruit salad or cake. 61

3545 Tefal VitaCuisine Recipe 04/06

27/4/06

09:22

Page 62

Cooking times
Meat - Poultry
Chicken breast (boneless) Chicken breast (boneless) Chicken drumsticks Turkey escalope Pork fillet Lamb steak Frankfurters
Type Amount Cooking times (mins) Recommendations

Vegetables
Artichoke Asparagus Broccoli Broccoli

Type

Amount

Cooking times (mins) Recommendations

Strips Whole Fresh Fresh Fresh Fresh Fresh

Type

500g 450g 4 600g 700g 500g 10

Amount

15 17 36 24 38 14 6-8
Cooking times (mins) Recommendations

Fresh Fresh Fresh Frozen Fresh Fresh Fresh Fresh Fresh Fresh Frozen Fresh Frozen Fresh Fresh Fresh Fresh Fresh Fresh Frozen Fresh Fresh
Type

3 600g 400g 400g 350g 500g

43 17 18 22 22 12 In cubes or slices Small whole or cut in quarters Cut in florets Sliced Cut in florets

1cm thick

Celeriac Mushrooms Cauliflower Cabbage (Red/Green) Courgette Spinach Spinach Fine green beans Fine green beans Carrots Corn on the cob Mange tout Leeks Sweet peppers Peas Peas New potatoes (whole)

1 average 19 800g 600g 300g 300g 500g 500g 500g 500g 500g 500g 300g 400g 400g 600g 600g
Amount

22 12 13 15 30 25 15 40 15 30 15 20 20 40-45 20

Fish - Shellfish
Thin fillet of fish Thin fillet of fish Thick fillets or steaks Whole fish Mussels Prawns Scallops

Fresh Frozen Fresh Fresh Fresh Fresh Fresh

Type

450g 450g 400g 600g 1kg 200g 100g

Amount

10 18 15 25 15-20 5 5
Cooking times (mins) Recommendations

Toss halfway through cooking Toss halfway through cooking

Thinly sliced

Rice-Pasta-Grains
White Rice American White Basmati Rice Easy cook white rice Brown Wholemeal rice Couscous Pasta (spaghetti)

Thinly sliced

150g 150g 150g 150g 200g 200g

300ml 300ml 300ml 300ml 350ml 400ml

30-35 30-35 28-30 33-38 23 20-25 Soak for 5 min in boiling water before cooking Use boiling water & stir halfway through cooking

Potatoes

Sliced or cubed

Other foods
Eggs Eggs

Cooking times (mins) Recommendations

Hard boiled Soft boiled

6 8

12 12

Fruits
Bananas Apples Pears

Type

Amount

Cooking times (mins) Recommendations

Fresh Fresh Fresh

3 4 5

12 20 20

Whole Quartered Whole or halved

63

3545 Tefal VitaCuisine Recipe 04/06

27/4/06

09:22

Page 64

Index
This is the summary. The index below lists the recipes in alphabetical order.
3 vegetables terrine ..............................p 21 Asparagus tips and eggs ....................p 24 Aubergine caviar ....................................p 16 Cauliflower with chive cream............p 26 Chicken supreme with tarragon ......p 36 Chicken with coconut milk ................p 37 Chicken with courgettes......................p 38 Cinnamon apples ..................................p 59 Cod with yogurt and mint sauce ....p 46 Courgettes sprinkle with parsley......p 29 Cream of pumpkin ................................p 18 Crme caramel........................................p 58 Diplomat pudding ................................p 55 Duck with peaches ................................p 33 Exotic fruit kebab ..................................p 57 Fish with saffron cream sauce ........p 51 Italian veal................................................p 31 Lamb with mint butter ........................p 34 Leeks with orange mayonnaise ......p 27 Moist chocolate puddings..................p 53 Monkfish with curry sauce ................p 47 Mussels with cream sauce..................p 42 Pears with warm chocolate sauce ..p 56 Pekinese salmon ....................................p 50 Pork fillet with crushed peppercorn sauce ..................................p 35 Sauces ........................................................p 60 Scallops with white wine ....................p 49 Scampi with basil butter ....................p 43 Sea bass with tomato sauce ............p 45 Seafood skewers ....................................p 44 Steamed Chinese vegetables............p 22 Steamed fish fillets with fennel ......p 41 Steamed rice............................................p 23 Steamed sponge pudding..................p 54 Thick courgette soup with goats cheese............................................p 15 Tomatoes stuffed with spinach........p 28 Tomatoes with tuna..............................p 17 Turbot with vanilla ................................p 48 Turkey with mustard sauce ................p 32 Veal with tuna ........................................p 39 Vegetable medley..................................p 25 Warm tuna and bean salad ..............p19