Steam oven cookbook - miele.ee

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Steam oven cookbook

United Kingdom Miele Company Ltd. Fairacres, Marcham Road, Abingdon, Oxon, OX14 1TW | 6GN|| 6GNGHCZ| Internet: www.miele.co.uk E-Mail: [email protected] | | | Miele Australia Pty. Ltd. 1 Gilbert Park Drive -01:(+'.&8KEVQTKC AUSTRALIA | 6GN  6GNGHCZ  | | | | | |

cooking with steam for healthy living

Steam oven cookbook

Edition 1 /0T)$||//5A /0T|Z|ZZZZZZ| ZZ  

2

Foreword

Dear Connoisseur | Acquiring a Miele steam oven marks the beginning of a wonderful friendship promising pleasure, good health and endless delicious culinary adventures. | Mealtimes are when families are most often together, and food is nearly always the focus when friends gather, be it for a casual evening or a more formal celebration. In the Miele Test Kitchen, we are in the privileged position of being able to practise professionally the hobby we share with many thousands of people across the world - cookery. We get the chance to experiment with both traditional and more exotic ingredients every day. Even after many years of experience, we never cease to be COC\GFD[VJGPGYƃCXQWTUCPFVCUVGUYGECP create using our Miele appliances. | This book draws together our experience, excitement and passion for experimenting in the imaginative yet easy to prepare recipes we have created for you to try.

Please note that the cooking times given in the recipes assume the use of the solid and perforated stainless steel containers supplied with your steam oven. Other cooking containers, as well as the type and quality of the food, can cause slight variations in cooking times. As with all new appliances, practice makes perfect, and you will soon know from experience the optimum cooking durations for your favourite dishes. | We wish you "bon appetit" and hope you have as much fun trying out these recipes as we have had developing them! | If you have any questions or comments we YGNEQOG[QWTHGGFDCEM|5GGVJGDCEMEQXGTQH this book for our contact details. | Kind regards Your Miele Home Economists

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Contents

Foreword 3 Contents 5 The history of steam cooking 8 Steam cooking with Miele today 9 Good taste, Healthy eating and Easy to use 10-13 Cooking functions 14 Optional accessories and ECTGRTQFWEVU | | Bottling 210 Juicing 212 Defrosting 214 Blanching 217 Reheating 218 Cooking charts 219 Recipes from A –Z 226

Soups and starters | Courgette and goats' cheese rolls Broccoli and basil mousse Steamed Caesar salad with lemon Greek tomatoes Chicory with a walnut vinaigrette Kohlrabi and carrot ramekins Crevettes on a bed of asparagus Salmon paté Asparagus with smoked salmon Pumpkin with an onion dressing Warm fennel salad Broccoli and romanesco salad Beetroot in raspberry vinegar Veal tonnato Italian bean and pasta soup Spinach and coconut soup Cherry tomato and mango soup Pepper soup |

22 24 25 26 28

| | Beetroot soup with smoked trout Cream of carrot soup Leek and potato soup Minestrone Chicken soup with Eierstich Spring soup Pumpkin soup

46 48 49 50 52 53 54

29 30 32 33 34 36 37 38 40 41 42 44 45

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Contents

Stews and casseroles

Fish

Meat and poultry

| Ratatouille with meatballs 58 Lamb casserole with green beans 60 Fish casserole 62 |

| Fish roulades with a mustard sauce 82 Tagliatelle with cod in a cream sauce 84 Cannelloni stuffed with salmon and asparagus 85 Seabream on a bed of vegetables 86 Cod wrapped in leeks 88 Romano peppers stuffed with tuna 89 Salmon trout with oriental greens 90 Tuna steaks with tomato rice 92 Fillet of sole in a prawn sauce 93 Fish curry 94 4QNNGFƂNNGVQHRNCKEG in a piquant sauce 96 Trout in white wine sauce 97 Fillet of cod in a tarragon sauce 98 /QPMƂUJKPC mushroom sauce 100 Haddock in a mustard sauce 102 6JCKƂUJEWTT[  Salmon and leeks in a white wine sauce 104

| Stuffed turkey breast Marinated turkey with curried vegetables Turkey roulade with spinach Turkey on a bed of vegetables Chicken in a white wine sauce Chicken kebabs with balsamic sauce Chicken curry Chicken breasts stuffed with mushrooms Pork medallions with apples and mushroom Chicken breast in a red pepper sauce Potato bake with bacon Gammon with sauerkraut Oriental meatballs with chinese cabbage Savoury meat loaf Goulash |

Vegetarian | Dim Sum with pakchoi ƂNNKPI Cabbage parcels with lentils Steamed corn-on-the-cob with tomato salsa Stuffed vine leaves Pumpkin with orange oil Vegetable rolls Green tagliatelle with a selection of sauces Vegetarian stuffed peppers Mushroom dumplings with a pumpkin sauce Potatoes with a choice of dips

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 68 69 70 72 73 74 76 77 78

108 110 111 112 114 115 116 118 119 120 122 123 124 126 127

| | Chard rolls with an QTKGPVCNƂNNKPI  2QCEJGFƂNNGVQHDGGH YKVJCOGFNG[QH XGIGVCDNGU  .QKPQHNCODYKVJITGGP DGCPU  $GGHYKVJJQTUGTCFKUJ UCWEG  (KNNGVQHXGCNKPCJGTD ETWUV  .CODVCIKPGYKVJDCMGF RTWPGU  5YGFKUJNCODJQVRQVKPC YKPGCPFFKNNUCWEG 

8GIGVCTKCPFKUJGU

Desserts

| /CTKPCVGFXGIGVCDNGU  &KNNEWEWODGTUKPUQWT ETGCO  %CTTQVUYKVJINC\GF UJCNNQVU  #URCTCIWU  4GFECDDCIGCPFCRRNGU  4GFECDDCIGYKVJCRRNGU CPFITCRGU  %CWNKƃQYGTUQWHƃÅ  (GPPGN  |

| 8CPKNNCFWORNKPIUYKVJC RGCEJUCWEG  5WOOGTRWFFKPI  5YGGVFWORNKPIUYKVJ CRTKEQVEQORQVG  'NFGTDGTT[CPFCRRNGFGNKIJV   %QHHGGETGCOYKVJ TCURDGTTKGU  3WKPEGOQWUUG  *QPG[ECMGCPFETCPDGTT[ UQWHƃÅU  Cherry compote with COCTGVVQ  5GOQNKPCRWFFKPIYKVJCRRNG EQORQVG  Pears poached in red wine   %JQEQNCVGDTQYPKGRWFFKPI   )TGGPHTWKVEQORQVG  4GFHTWKVEQORQVG  1TCPIGETÄOGECTCOGN  #RRNGFTGCO  5YGGVFWORNKPIU  5GOQNKPCRWFFKPI  %TÄOG%CVCNCPC  3WCTMUQWHƃÅ 

Side dishes | 5CXQWT[DWNIWTYJGCV 5VWHHGFEQWTIGVVGU *QWOQWU )PQEEJK %JGGUGCPFNGGMRQNGPVC 9CTONGPVKNUCNCF %QEQPWVECTTQVU 2QVCVQUQWHƃÅ 2QVCVQGUYKVJDCEQP CPFUQWTETGCO 2QVCVQRWTÅG

         

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The history of steam cooking

Food for thought | Everyone eats and drinks, but only a few WPFGTUVCPFJQYVQUCXQWTVJGƃCXQWT

%QPHWEKWUs$% | Cooking with steam goes back thousands of [GCTUCPFJCUKVUTQQVUKP%JKPC+PRTG%JTKUVKCP times, double skinned cooking containers were WUGFVQMGGRVJGHQQFDGKPIEQQMGFUGRCTCVG HTQOVJGYCVGT+PVGTGUVKPUVGCOEQQMKPI FKFP VTGCEJ'WTQRGWPVKN2CRKP UFKIGUVGT|YCU KPVTQFWEGFKPVJGVJEGPVWT[6JKUOGVJQF reduced cooking times considerably but did not OCMGKVUOCTMKP)GTOCP[HQTCPQVJGT[GCTU| 6JGNGIGPFCT[5KMQJGCX[RTGUUWTGEQQMGTYCU KPVTQFWEGFVQVJGFQOGUVKECTGPCKP$[VJG GPFQHVJGURTGUUWTGEQQMGTUJCFDGEQOG GZVTGOGN[RQRWNCTYKVJOQFGTPHCOKNKGUYKVJ busy lives who wanted good tasting healthy HQQFQPVJGVCDNGSWKEMN[ | +PVJGURTQHGUUKQPCNUVGCOQXGPUYGTG DGKPIWUGFKPVJGECVGTKPIKPFWUVT[|$[VJGU VJKUVGEJPQNQI[YCUƂPFKPIKVUYC[KPVQFQOGUVKE JQWUGU|6JGUGRTGUUWTGEQQMGTUJCXGPQYDGGP NCTIGN[TGRNCEGFD[DWKNVKPCRRNKCPEGUYJKEJ VJCPMUVQGNGEVTQPKE|EQPVTQNUJCXGOCFGEQQMKPI YKVJUVGCOGCUKGTVJCPGXGTDGHQTG6JG|EJKPGUG credo, that all food should be cooked with the JKIJGUVTGURGEVHQTJGCNVJEQNQWTCTQOCVCUVG and texture, is just as valid today as it was way DCEMVJGP

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Steam cooking with Miele today

A real team player in the kitchen | Miele's steam oven is a true all-rounder in the kitchen and is the ideal partner for your oven CPFJQD|4GICTFNGUUQHYJGVJGT[QWCTGOCMKPI individual dishes or making a complete meal in QPGEQQMKPIRTQEGUU[QWYKNNƂPF[QWT/KGNG steam oven lets you do it all. But that's not all: Your Miele steam oven can also defrost, reheat, DNCPEJDQVVNGCPF|LWKEGHQQF+VECPGXGPDG used to disinfect baby bottles. With the help of this book let your creativity unfold as you get to MPQY[QWTUVGCOQXGPDGVVGT|+VYQP VDGNQPI DGHQTG[QWT|/KGNGUVGCOQXGPDGEQOGUVJGHQECN point of your cooking. | 6JG8KVC5VGCORTKPEKRNGWUGFKP|/KGNGUVGCO ovens is as simple as it is effective: unlike cooking on the hob, food is not surrounded by water UQVJGIQQFPGUUECPPQVNGCEJQWV|6JGYCVGT needed for cooking is heated up outside the EQQMKPIEQORCTVOGPVCPFVJGPKPLGEVGFCU required into the oven as pure steam. This gently envelopes the food and at the same time expels oxygen out of the cabinet. This way food won't oxidise and in turn it retains its colour, aroma CPFXKVCOKPUKPQRVKOWOEQPFKVKQP| | By regulating the temperature electronically every type of food can be cooked at exactly the TKIJVVGORGTCVWTG2GTHGEVTGUWNVU|CTGCUUWTGF GXGP|YKVJ|FGNKECVGHQQFUWEJCUƂUJRCVÅ CPFUQWHƃÅU6JGTCRKFVTCPUHGTQHJGCVCPF automatic cooking processes also ensure food is cooked to perfection - and it cannot burn or boil over!

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Good taste

A feast for the senses | As a specialist for built-in kitchen appliances it is not just perfect function and attractive design that drives us. The food that comes out of the QXGPPGGFUVQDGCHGCUVHQTVJGUGPUGUVQQ|9KVJ a Miele steam oven all the natural colours and aromas are retained in the food. Enjoy the KPVGPUKXGIGPWKPGƃCXQWTQHVJGHQQFCUYGNNCU KVURGTHGEVVGZVWTG/QWVJYCVGTKPIGPVKEKPI FGNKEKQWU4GICTFNGUUQHYJGVJGT[QWCTGEQQMKPI CVGPFGTRKGEGQHƂUJXGIGVCDNGUYKVJLWUVVJG right amount of bite in them or a light and ƃWHH[UQWHƃÅ[QWMPQYKVYQP VFT[QWVNQUGKVU IQQFPGUUQTUKPMKP|CRWFFNGQHYCVGT||| | The secret is in the sauce | First class cooking is even better if it is made YKVJVJGRGTHGEVUCWEG$GECWUGHQQFNQUGUXGT[ NKVVNGOQKUVWTGYJGPKVKUEQQMGFD[UVGCO[QW YQP VIGVCUOWEJƃWKFHTQOKVHQTOCMKPIC UCWEGCU[QWYQWNFYKVJEQPXGPVKQPCNOGVJQFU QHEQQMKPI*GTGCTGCHGYVKRUVQCFFVJG ƂPKUJKPIVQWEJGUVQ[QWTEQQMKPI#FFC UKORNGFKROCFGYKVJETGCOEJGGUGVQUVGCOGF XGIGVCDNGUƂUJQTOGCV||1T[QWEQWNFRWTÅG UQOGQHVJGXGIGVCDNGUYKVJCNKVVNGETGCOUVQEM QTYKPG|UGCUQPKVCPFVJGPWUGEQTPƃQWTQTƃQWT VQVJKEMGPVJGUCWEG|6JGUVGCOQXGPKUIQQFHQT making the basis for sauces in large quantities YJKEJ[QWECPVJGPHTGG\GKPKPFKXKFWCNRQTVKQPU HQTOCMKPIWRYJGP[QWPGGFKV|(QTOQTGKFGCU JCXGCNQQMCVVJG7UGTIWKFGUWRRNKGFYKVJ VJG|QXGP

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Steam cooking: the best method for cooking food tUEKGPVKƂECNN[RTQXGP | 1. Nutrients 5EKGPVKƂETGUGCTEJJCURTQXGPVJCVUVGCOKPI vegetables is much better than traditional methods for preserving delicate nutrients such as XKVCOKP%OKPGTCNUCPFVTCEGGNGOGPVU| | 5GPUQT[RTQRGTVKGU 5EKGPVKƂETGUGCTEJ|JCUUJQYPVJCVUVGCOKPI vegetables is much more appealing to the senses KPVGTOUQHVCUVGUJCRGEQNQWTCPFVGZVWTG VJCPDQKNKPIVJGOKP|C|UCWEGRCP/KGNGUVGCO QXGPUYGTGCYCTFGFƂTUVRNCEGKPCNNQH|VJGUG ECVGIQTKGUHQTGXGT[HQQFV[RGVGUVGF|

Healthy eating

*GCNVJ[QTVCUV[!|+V UDQVJ | Do you simply enjoy your food or are you always thinking about how healthy it is? Wouldn't it be PKEGKHVJGVYQYGTGU[PQP[OQWU!|6JG[CTGYKVJ C/KGNGUVGCOQXGP6JKUKUDGECWUGVJGHQQF isn't cooked in water which causes the goodness VQNGCEJQWV|8KVCOKPUCPFOKPGTCNUYJKEJCTG essential for our well-being are retained with DCTGN[CP[NQUUGU|8GIGVCDNGUEQQMGFKPC|/KGNG steam oven have been proven to contain up to twice as much vitamin C as vegetables cooked in a pan of water. | 6JGƃCXQWTUCTGUQKPVGPUGVQQHTQOUVGCO cooking that food barely needs seasoning. It can CNUQDGEQQMGFYKVJQWVWUKPIQKNQTDWVVGT|6JG /KGNGUVGCOQXGPTGCNN[FQGUHWNƂNVQFC[ UJKIJ FGOCPFUHQT|VCUV[JGCNVJ[PWVTKVKQP|+PETGCUG [QWTUGPUGQHYGNNDGKPIYKVJNKIJVPWVTKVKQWU meals and enjoy the tasty results with a clear conscience!

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Easy to use

.GV/KGNGFQVJGYQTMHQT[QW | ;QWTUVGCOQXGPKUGSWKRRGFYKVJKPVGNNKIGPV electronics to make it easy to use. The cooking RTQEGUUKUHWNN[CWVQOCVKEUQ[QWFQP VPGGF VQUVCPFQXGTVJGHQQFYJKNUVKVEQQMU6JG temperature you set is held precisely so you FQP VPGGFVQMGGRCFLWUVKPIKV#PQVJGT CFXCPVCIGKUVJCVHQQFYQP VDWTPQPQTDQKN over in the steam oven. Sit back and relax until VJGQXGPUYKVEJGUKVUGNHQHHCWVQOCVKECNN[ | (TGUJQTHTQ\GP!0QRTQDNGO | The cooking duration is not dependent on the amount of food you are cooking and it does not OCVVGTKHVJGHQQFKUHTGUJQTHTQ\GP|6JGEQQMKPI FWTCVKQPFQGUP VUVCTVEQWPVKPIFQYPWPVKN VJGQXGPJCUTGCEJGFVJGEQTTGEVVGORGTCVWTG| Should you run out of fresh vegetables you can happily add some frozen vegetables to the container - the cooking duration is the same for DQVJ|6JGQPN[VJKPIVJCVYKNNEJCPIGKUVJGVKOG it takes to get to the right temperature, but the QXGPYKNNVCMGECTGQHVJKUHQT[QWUQ[QWFQP V JCXGVQYQTT[CDQWVKV

|%TGCVKXGEQQMKPIYKVJQWVCTGEKRG! | You can easily use your steam oven to make the same dishes that you used to make on the hob. This cookbook contains a comprehensive set of EQQMKPIEJCTVU|CVVJGDCEMQHVJGDQQM|YJKEJ NKUVVGORGTCVWTGUCPFEQQMKPI|FWTCVKQPUCUYGNN CU|VGNNKPI[QWYJKEJEQQMKPIEQPVCKPGTVQWUG| 7UKPIVJGKPHQTOCVKQPKP|VJGEJCTVUUJQWNFOCMG it easy for you to cook your favourites by steam KPUVGCFQHQPVJGJQD+VYQP VDGNQPIDGHQTG your Miele steam oven is just as easy to use CU[QWTQVJGTEQQMKPICRRNKCPEGU#NNQY[QWT ETGCVKXKV[VQƃQWTKUJ

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Cooking functions

From the repertoire of a true all-rounder | With temperatures ranging from 40–120°C, Miele steam ovens offer a wide range of functions. | | 1. Steam cooking | Most food can be steam cooked at 100°C. Vegetables and potatoes, soups and casseroles, bakes and pulses can all be cooked at this temperature without losing their colour, shape, VGZVWTGCPFVCUVG|5VGCOEQQMKPIRTQFWEGU excellent results with rice as it cooks it light and ƃWHH[YJKNUVTGVCKPKPIVJGITCKPUKPVCEV'XGP DCD[HQQFKUGCU[VQOCMGKPVJGUVGCOQXGP | %QQMKPIƂUJQPVJGJQDKUP VGXGT[QPG UKFGC QHHWP1HVGPKVVWTPUQWVVQQFT[QTKVHCNNU CRCTVYJGP[QWUGTXGKVUQ[QWFQP VGPLQ[KVCV its best. A Miele steam oven will overcome all VJGUGRTQDNGOU%QQMKPIƂUJYKVJUVGCOCVC temperature between 75–100°C gives succulent TGUWNVUYKVJƂUJCPFRTQFWEGUUJGNNƂUJVCUVKPIKVU XGT[DGUVIQWTOGVEQQMKPICVJQOG | 2QWNVT[OGCVCPFUCWUCIGUECPCNUQDGEQQMGFKP VJG/KGNGUVGCOQXGP5GVVKPIVJGVGORGTCVWTG DGVYGGPCPFŒ%OCMGUOGCV|RCTVKEWNCTN[ VGPFGTYKVJLWUVVJGTKIJVVGZVWTG'XGPNGCP RQWNVT[YJKEJECPFT[QWVKPEQPXGPVKQPCN cooking is tender and succulent when cooked in steam. | Throughout this book settings are quoted for steam ovens with and without pressure: | ϯ5VGCOQXGPYKVJQWVRTGUUWTG Ͽ5VGCOQXGPYKVJRTGUUWTG

%QQMKPIOGCVD[UVGCOYQP VDTQYPKVUQ[QW will need to either sear it on the hob before steam cooking it, or brown it off under the grill DGHQTGUGTXKPIKV|#PQVJGTYC[VQIGVCDTQYPGT ƂPKUJKUVQWUGCOCTKPCFGQTUCWEG|*QYGXGT [QWFQP VPGGFVQFQVJKUVQGPLQ[VJGVCUVG6T[ KVHQT[QWTUGNHCPFUGGJQYIQQFUVGCOEQQMGF OGCVVCUVGU | | Steam cooking with pressure gives you results in twice the time | /KGNG URTGUUWTKUGFUVGCOQXGPWUGU VGORGTCVWTGUWRVQŒ%|6JKUKUKFGCN HQT|EQQMKPITQDWUVHQQFKPENWFKPIXGIGVCDNGU that can cope with high temperatures, as well CUITCKPURWNUGUCPF|OCP[V[RGUQHOGCVKPJCNH VJGVKOGKVYQWNFVCMGQPVJGJQD|(NCXQWTUCPF XKVCOKPUCTGTGVCKPGFKPVJGUCOGYC[CUVJG[CTG KPVJGPQPRTGUUWTKUGFUVGCOQXGP6QUGGYJKEJ foods are suitable for cooking under pressure see the charts at the back of this book as well as the TGEKRGU|4GOGODGTVJCVVJGRTGUUWTKUGFUVGCO QXGPECPQPN[VCMGEQPVCKPGTUYKVJ|OCZKOWO external dimensions of 325 mm (width) x 176 OO FGRVJ 5GGRCIGHQTOQTGKPHQTOCVKQP on cooking containers. | | | | | | | | | | | | | (WPEVKQPUYKNNXCT[FGRGPFKPIQPOQFGN

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2. Defrosting | Defrosting in a steam oven takes much less time than defrosting at room temperature. Food is gently and evenly defrosted without "cooking" VJGGFIGUQTNGCXKPIOGCVNQQMKPIITG[|(TQ\GP HQQFUWEJCU|HTWKVCPFXGIGVCDNGUƂUJOGCV RQWNVT[CPFTGCF[OGCNUFGHTQUVRGTHGEVN[CV|s Œ%'XGPFGNKECVGOKNMRTQFWEVUCPFRCUVTKGU CTGGCU[VQFGHTQUVUQVJCVVJG[CTG|TGCF[VQWUG or consume when you need them. | 3. Reheating | Food reheated in a steam oven will look and VCUVGCUHTGUJCUYJGPKVYCUOCFG|2TQHGUUKQPCN EJGHUECNNVJKUTGIGPGTCVKQP||;QWECPTGJGCV just the one dish or several at once in the Miele UVGCOQXGPWUKPICVGORGTCVWTGQHsŒ%+V QPN[VCMGUCDQWVOKPWVGUVQTGJGCVCRNCVGF meal so you can enjoy your food just as it should DGUGTXGF | 4. Blanching | Blanching ensures the optimum quality of HTWKVCPFXGIGVCDNGU|KURTGUGTXGFYJGP HTQ\GP||$NCPEJKPIQPN[VCMGU|sOKPWVGUCV Œ%FGRGPFKPIQPHQQFV[RG6JKUSWKEMDWTUV QHJGCVDTGCMUFQYPVJGGP\[OGUYJKEJECWUG aromas and vitamins to deteriorate in fruit and XGIGVCDNGUFWTKPIHTGG\KPI

5. Juicing | ,WKEKPIWUKPIVJGUVGCOQXGPGPCDNGU[QWVQ extract the juices from fruit for drinks and jellies XGT[GCUKN[|+VKURCTVKEWNCTN[IQQFHQTLWKEKPI DGTTKGU6JGUVGCOUQHVGPUVJGEGNNYCNNUKPVJG HTWKVECWUKPIVJGOVQDWTUVCPFTGNGCUGVJGKT LWKEGU6JGEJCTVUCVVJGDCEMQHVJKUDQQMIKXG recommended settings for juicing. | 6. Bottling | Bottling is very easy in a Miele steam oven as it FQGUPQVPGGFVQDGEQPUVCPVN[UWRGTXKUGF|# YKFGTCPIGQHHTWKVCPF|XGIGVCDNGUCTGUWKVCDNG HQTDQVVNKPI(QTKPUVTWEVKQPUQPJQYVQRTGUGTXG HQQFD[DQVVNKPIRNGCUGCNUQTGCFVJGTGNGXCPV section in your operating instruction manual. | 7. Other things you can do in a steam oven | +VOC[EQOGCUCUWTRTKUGVQƂPFQWVJQYFKXGTUG [QWT/KGNGUVGCOQXGPKU+VYKNNEQQM[QWT DTGCMHCUVGIIU|VQRGTHGEVKQP/GNVEJQEQNCVGCV Œ%YKVJQWVKVDWTPKPIQTIGVVKPINWOR[,CO LCTUCPFDCD[DQVVNGUECPDGFKUKPHGEVGFTGCF[ HQTTGWUGKPLWUVOKPWVGUCVŒ%6JKUNGCXGU VJGOCUDCEVGTKCNN[HTGGCUVJG[YQWNFJCXGDGGP YKVJEQPXGPVKQPCNVTGCVOGPVKPDQKNKPIYCVGT &GUUGTVU|UWEJCUNKIJVCPFCKT[UQWHƃÅUCTGGCU[ VQOCMG;QIWTVECPDGOCFGCV|Œ%CPFFQWIJ RTQXGFTGCF[HQTDCMKPI+H[QWTGCNN[YCPVVQ spoil your guests after a dinner party you can UVGCOƃCPPGNUVQWUGCHVGTVJGOGCN(QTOQTG ideas on how to use your steam oven go to VJGDCEMQHVJKUDQQMCPFTGCFVJGVKRUKP[QWT QRGTCVKPIKPUVTWEVKQPOCPWCN/QUVQHCNNJCXG fun experimenting!

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Can you do more than one thing at a time? The Miele steam oven can! | You can cook on up to 3 levels at a time in a Miele steam oven so you could cook an entire OGCNQHUC[ƂUJTKEGCPFXGIGVCDNGUCVVJGUCOG VKOG| | +VFQGUP VOCVVGTJQYFKHHGTGPVVJGHQQFUCTG sD[EQPUVCPVN[KPLGEVKPIHTGUJUVGCOKPVQVJG ECDKPGVVJGTGYKNNDGPQVTCPUHGTQHCTQOCUQT VCUVGDGVYGGPVJGFKHHGTGPVKVGOU$GECWUGQH VJKU[QWECPGXGPEQQMUYGGVCPFUCXQWT[HQQF CVVJGUCOGVKOG|6JGUVGCOCNUQGPUWTGUGXGP EQQMKPITGUWNVUQPGCEJNGXGNCPFKH[QWWUGVJG QXGPVQHWNNECRCEKV[|[QWYKNNUCXGVKOGCPFWUG NGUUGPGTI[VJCP[QWYQWNFJCXGWUGFVQEQQM VJGOGCNQPVJGJQDQTKP[QWTEQPXGPVKQPCN QXGP|*GTG UCPGZCORNGQHJQYVQUGTXGC EQORNGVGOGCNJQVCPFHTGUJVQVJGVCDNG| | 5VCTVYKVJVJGHQQFVJCVVCMGUNQPIGUVVQEQQM 9JKNUVVJCVKUEQQMKPI[QWECPCFFVJGPGZV KVGO|.GV UVT[COGPWQH5CNOQPYKVJTKEGCPF DTQEEQNK6JGTKEGPGGFUOKPWVGUVJGƂUJ |OKPWVGUCPFVJGDTQEEQNKLWUV | 5GNGEVCVGORGTCVWTGQHŒ%| | 6JGTKEGIQGUKPƂTUVCPFKUEQQMGFHQT| OKPWVGU||9JGPVJGOKPWVGUCTGWRRWVVJG ƂUJKPCPFEQQMKVVQIGVJGTYKVJVJGTKEGHQT OKPWVGU6JGPCFFVJGDTQEEQNKCPFEQQMCNN VJTGGHQTVJGTGOCKPKPIOKPWVGU|2GTHGEV TGUWNVUCPFQPVJGVCDNGCVVJGUCOGVKOG

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4GOGODGTVQOCMGUWTGVJGFKUJGUƂVKPVJG QXGPYJGPEQQMKPIQPOQTGVJCPQPGNGXGN|+H [QWCTGWUKPINGXGNU[QWYKNNQPN[DGCDNGVQ WUGEQPVCKPGTUWRVQEOFGGR5GGVJGPQVGU QPRCIGHQTOQTGKPHQTOCVKQPCDQWVEQQMKPI EQPVCKPGTU2NGCUGJCXGCNQQMCVVJGEQQMKPI EJCTVUCVVJGGPFQHVJKUDQQMCPFVJGKPUVTWEVKQP OCPWCNUWRRNKGFYKVJ[QWTQXGPHQTOQTGVKRU and information.

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+PCFFKVKQPVQCƂTUVENCUUQXGPCPFIQQFSWCNKV[ KPITGFKGPVU[QWCNUQPGGFVJGTKIJVEQQMKPI EQPVCKPGTUCPF|ECTG|RTQFWEVUVQGPUWTGGZEGNNGPV TGUWNVU | Optional accessories: /KGNGQHHGTCYKFGTCPIGQHDQVJUQNKFCPF RGTHQTCVGFEQPVCKPGTUKPCXCTKGV[QHUK\GUCPF JGKIJVUCUYGNNCUCNKFCPFTCEMUHQTEQQMKPI YKVJUVGCO||| | General information about Miele steam cooking containers | Appliance compatibility r/KGNGUVGCOQXGPEQPVCKPGTUCTGUWKVCDNG HQTWUGKPCNNUVCPFCTF/KGNGUVGCO QXGPU||6JG|/KGNGUVGCOQXGPYKVJRTGUUWTGECP QPN[CEEQOOQFCVGEQPVCKPGTUYKVJ|GZVGTPCN FKOGPUKQPU|QH|OO YKFVJ ZOO

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18

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19

Soups and starters

Small but satisfying | Tasty, imaginatively prepared, hearty and invigorating soups and starters make an appetising opening to any meal. These delicious and colourful recipes not only whet the appetite for the next course, but can also be served as a light lunch or supper dish in their own right. Soups, perhaps the most popular start to a meal, have a reputation proven by psychologists for making people happy and calming stressed nerves.

20

Soups and starters

21

Courgette and goats' cheese rolls Serves 4

Ingredients: | 1 courgette 200 g goats' cheese Salt Pepper Olive oil | Steam oven settings: ϯ Oven, without pressure Ͽ Oven, with pressure | | |

1

Cut the courgette lengthways into thin slices and place in a perforated container. See settings below.

2

Cut the cheese into strips |EOYKFGCPF|UGCUQPYKVJ salt and pepper.

3

Wrap the courgette slices around the cheese and season to taste with salt and pepper. Drizzle with olive oil and place in a perforated EQPVCKPGTVJGPUVGCO5GG settings below.

4

5GTXGQPCDGFQHVQOCVQGU and basil with a crusty white bread.

>> Tip: %QWTIGVVGUQT\WEEJKPK|DGNQPI VQVJGUSWCUJHCOKN[+PCFFKVKQP to the widely recognised green EQWTIGVVGU[QWECPCNUQIGVVJGO in yellow and pale green and they EQOGKPCXCTKGV[QHUJCRGUCPF UK\GU6JGUOCNNQPGUVCUVGOQTG VGPFGTCPFCTQOCVKEVJCPNCTIGT ones and are best used under 20 EOKPNGPIVJ6JG[ECPDGEQQMGF KPOCP[FKHHGTGPVYC[UUVGCOGF sautéed, roasted, grilled or fried in batter. 22

Soups and starters

Step 1 ϯŒ%|OKPWVG ϿŒ%||OKPWVG | Step 3 ϯŒ%||OKPWVGU ϿŒ%||OKPWVGU

23

Broccoli and basil mousse Serves 8

Ingredients: | 500 g broccoli 1 onion 1 bunch of basil 3 leaves of gelatine Salt Pepper A dash of lemon juice |ONFQWDNGETGCO 4 beefsteak tomatoes (approx. 300 g each) 4 spring onions 2 tbsp balsamic vinegar 4 tbsp olive oil | Steam oven settings: ϯ Oven, without pressure Ͽ Oven, with pressure

1

Rinse the broccoli then split KVKPVQUOCNNƃQTGVUVTKOVJG UVCNMCPFƂPGN[FKEGKV2GGNCPF dice the onion. Tear the leaves off the basil and place to one side. Place the basil stalks in a perforated container together with the broccoli and the diced onion and cook. See settings below.

2

In the meantime soak the IGNCVKPGKPRNGPV[QHEQNF water. Whilst still hot purée the broccoli, onion and basil stalks. Season with salt and pepper and add lemon juice to taste. Squeeze the gelatine, dissolve it in the warm mixture then set aside to cool down.

3

(KPGN[EJQRVJGDCUKNNGCXGU Whip the cream into stiff RGCMUCPFHQNFKPVQVJG|DTQEEQNK mix together with the chopped basil once it has cooled FQYP|CPFUVCTVGFVQUGV.GCXG to chill for at least 4 hours or overnight.

4

>> Tip: /QWUUGJCUCPCKT[[GVETGCO[ EQPUKUVGPE[CPFWUWCNN[EQPVCKPU gelatine and cream to give it its HQTO|/QWUUGECPDGUYGGVHQT a dessert, such as a chocolate OQWUUGQTUCXQWT[YKVJRWTÅGF meat and/or vegetables to serve as a delicious starter. Whipped cream IKXGUKVCETGCO[EQPUKUVGPE[CPF IGNCVKPGIKXGUKVUVCDKNKV[ 24

Soups and starters

Before serving wash and ƂPGN[UNKEGVJGVQOCVQGU Arrange on plates and scatter with chopped chives. Make a dressing with the vinegar, oil, salt and pepper and drizzle over the tomatoes. Serve the OQWUUG|YKVJVJGVQOCVQGU| Step 1 ϯŒ%|OKPWVGU Ͽ 120°C ; 4 minutes

Steamed Caesar salad with lemon Serves 4

Ingredients: | 2 unwaxed lemons 3 cos lettuce hearts (approx. 175 g each) Salt Pepper 60 g raisins 150 ml crème fraîche 2-3 pinches of ground coriander | Steam oven settings: ϯ Oven, without pressure Ͽ Oven, with pressure

1

Wash the lemons in hot YCVGTVJGPFT[VJGO%WV|™ lemons into thin slices and arrange them in a perforated container.

2

Clean the salad hearts and split them into quarters lengthways, keeping the stem KPVCEV|%CTGHWNN[TKPUGVJGO and leave to drip dry. Arrange the salad on the sliced lemon, season with salt, scatter the raisins over the top and cook. See settings below.

3

Whilst this is cooking, grate ™VGCURQQPQH\GUVHTQOVJG remaining piece of lemon and USWGG\GVJGLWKEG/KZVJG\GUV into the crème fraîche, season with salt, pepper and coriander CPFVJGPCFFNGOQPLWKEGVQ taste. Arrange the salad leaves QPRNCVGUFTK\\NGYKVJVJG dressing and serve warm.

>> Tip: Caeser salad uses strong tasting green salad leaves that are long and heavily crimped with a pronounced rib, such as Cos NGVVWEG|+VKUOWEJUVTQPIGTKP taste than a standard everyday lettuce and in the United States it is not uncommon for this type of lettuce to be steam cooked CPFUGTXGFCUCXGIGVCDNG|6JG lettuce used for Caesar salad is rumoured to have been known to the Egyptians some 4000 years ago and was originally cultivated in VJG/GFKVGTTCPGCPTGIKQPQPN[

Step 2 ϯŒ%||OKPWVGU ϿŒ%OKPWVGU Soups and starters

25

Greek tomatoes Serves 4

Ingredients: | 4 tomatoes 1–2 cloves of garlic Salt Pepper 4 stalks of basil 100 g goats' cheese | Steam oven settings: ϯ Oven, without pressure Ͽ Oven, with pressure

1

Wash and dry the tomatoes, halve them and place them on a perforated container with the cut side facing upwards.

2

Finely chop the garlic or put it through a garlic press. Spread it over the cut tomatoes and season with salt and pepper.

3

4KPUGCPFƂPGN[VGCTVJG basil before scattering it over the tomatoes.

4

Break the goats' cheese up and arrange over the tomatoes. Place the container in VJGQXGPCPFEQQM|5GGUGVVKPIU below.

>> Tip: Tomatoes are one of Europe's favourite "vegetables". They are very healthy, containing large quantities of carotene and XKVCOKP|%CPFPGINKIKDNGCOQWPVU of protein and fat. With only 17 calories per 100 g they are not only great for a healthy diet, but also help combat tiredness, relieve stress and maintain healthy skin and hair. 26

Soups and starters

Step 4 ϯŒ%||OKPWVGU ϿŒ%|OKPWVGU

27

Chicory with a walnut vinaigrette Serves 4

Ingredients | 4 chicory Lemon juice 1½ peppers | Dressing: 1 tsp tarragon vinegar 1 tsp walnut oil 1 tsp honey 1 tsp chopped walnuts Salt Pepper | Steam oven settings: ϯ Oven, without pressure Ͽ Oven, with pressure

>> Tip: Cut out the heart of the chicory as it can taste quite bitter. 28

Soups and starters

1

Clean the chicory, halve it lengthways and remove the white centres. Drizzle with lemon juice and place in two perforated containers and cook. See settings below. | 4KPUGCPFƂPGN[FKEGVJG peppers, place them in a third perforated container and RNCEGKPVJGQXGP|5GGUGVVKPIU below.

2 3 4

Fill the chicory halves with the steamed peppers.

Mix the ingredients for the dressing, stir well and season with salt and pepper. Serve with the chicory.

Step 1 ϯŒ%||OKPWVGU ϿŒ%||OKPWVGU | Step 2 ϯŒ%||OKPWVG ϿŒ%||OKPWVG

Kohlrabi and carrot ramekins Serves 6

Ingredients: | 300 g carrots 400 g kohlrabi 1 onion 1 clove of garlic 20 g fresh parsley 125 ml milk 125 g crème fraîche 250 g quark 3 tbsp sesame seeds 2 tbsp soy sauce ½ tsp herb salt Freshly ground pepper | Butter for greasing | Steam oven settings: ϯ Oven, without pressure Ͽ Oven, with pressure

1

Clean, wash and roughly grate the carrots and kohlrabi. Place in a perforated container and put in the QXGP|5GGUGVVKPIUDGNQY

2

Finely chop the onions, garlic and parsley. Mix the rest of the ingredients, except the butter, and season with pepper.

3

Grease 6 ramekins with butter. Divide the quark mixture between the ramekins, RNCEGQPVJGƃCVDCMKPIVTC[CPF place in the oven. See settings below.

>> Tip: Carrots are good for your eyesight. However, this effect is only achieved when the carrots are served with fat (oil with raw carrots, butter with cooked ECTTQVU 6JGHCVUQNWDKNKV[QH carotene can be utilised to clean plastic containers. Simply rub the container with a little oil.

Step 1 ϯŒ%|OKPWVGU ϿŒ%||OKPWVGU | Step 3 ϯŒ%||OKPWVGU ϿŒ%||OKPWVGU Soups and starters

29

Crevettes on a bed of asparagus Serves 4

Ingredients: | 500 g white asparagus 500 g green asparagus 12 pre-cooked, shelled crevettes 1 tbsp of tarragon, chopped 2 tbsp of chervil, chopped 1 bunch of chives, chopped 3 tbsp cress ½ shallot, diced | Dressing: 2 tbsp lemon juice 4 tbsp white wine vinegar 2 tbsp white wine 4 tbsp walnut oil Salt White pepper | Steam oven settings: ϯ Oven, without pressure Ͽ Oven, with pressure

1

Peel the white asparagus and snap the woody end off the green asparagus. Place in 2 perforated containers. Cook VJGYJKVGCURCTCIWUƂTUV5GG settings below. | Then add the green asparagus and cook with the white asparagus. See settings below. | Place the crevettes in a perforated container and heat them up. See settings below. | Mix the herbs in together with the diced shallot. Add the crevettes and allow to steep. | Mix the ingredients for the dressing and season with salt and pepper. Halve the asparagus, arrange on 4 plates and drizzle with the dressing.

2 3 4 5

Step 1 ϯŒ%||OKPWVGU ϿŒ%||OKPWVGU | Step 2 ϯŒ%||OKPWVGU ϿŒ%||OKPWVGU | Step 3 ϯŒ%||OKPWVGU ϿŒ%||OKPWVGU 30

Soups and starters

31

Salmon paté Serves 6

Ingredients: | 1 small onion 2 tbsp butter IUCNOQP|ƂNNGV 90 g white bread |OGFKWOGII| Salt Pepper Nutmeg |ONFQWDNGETGCO VDUREJQRRGFFKNN | Butter for greasing | Steam oven settings: ϯ Oven, without pressure Ͽ Oven, with pressure | |

1

(KPGN[FKEGVJGQPKQPCPF RNCEGKPCUQNKFEQPVCKPGT with the butter. Cover with foil QTCNKF CPFEQQM5GGUGVVKPIU below.

2

Wash and pat dry the UCNOQP4GOQXGVJGUMKP WUKPICUJCTRMPKHG2NCEGQPG ƂNNGVVQQPGUKFGFKEGVJGTGUV and mix with the onions.

3

4GOQXGVJGETWUVUHTQOVJG DTGCFFKEGVJGDTGCFCPF RNCEGKPVJGEQQMKPIEQPVCKPGT together with the beaten egg, UCNVRGRRGTCPF|PWVOGI

4 5

#FFVJGETGCOFKEGFƂUJ and onions.

%QXGT CPFRNCEGKPC TGHTKIGTCVQTVQEJKNNHQTCP hour. Then purée the mixture WPVKNUOQQVJCPFETGCO[&Q not let the mixture get warm. #FFVJGEJQRRGFFKNN

6

>> Tip: 6JKURCVÅECPDGUGTXGFJQVQTEQNF CPFIQGUYGNNYKVJEKCDCVVCCPFC fresh salad. 32

Soups and starters

2NCEGJCNHVJGOKZVWTGKPVQC greased 1 lb loaf tin, level it YKVJCMPKHGGPUWTKPIVJGTGCTG PQDWDDNGU2NCEGVJGTGUGTXGF ƂNNGVQPVQRVJGPEQXGTYKVJVJG remaining mixture and level it CICKPYKVJCƃCVMPKHG%QXGT  RNCEGKPVJGQXGPCPFEQQM|5GG Step 1 settings below. ϯŒ%||OKPWVGU ϿŒ%||OKPWVGU | | 5VGR| .KFUHQT|/KGNGUVGCOQXGPEQPVCKPGTU ϯŒ%||OKPWVGU CTGCXCKNCDNGVQQTFGTHTQOVJG/KGNG ϿŒ%||OKPWVGU Webshop.

#URCTCIWUYKVJUOQMGF salmon Serves 6

Ingredients: | 500 g white asparagus 500 g green asparagus 6 tbsp olive oil 3 tbsp lemon juice 1 bunch of chives Salt Pepper 400 g cream cheese |ONFQWDNGETGCO Cayenne pepper 12 slices of smoked salmon 1 head of Lollo Rosso | Steam oven settings: ϯ Oven, without pressure Ͽ Oven, with pressure

1

Peel the white asparagus and snap the woody end off the green asparagus. Cut into pieces 3 cm long.

2

Cook the white CURCTCIWU|5GGUGVVKPIU below.

3

Put the green asparagus into the oven. Cook both types together. See settings below.

4

Mix the olive oil and lemon LWKEGVQIGVJGT|%JQRVJG chives and add to the oil. Season YKVJ|UCNVCPFRGRRGT#NNQYVJG EQQMGFCURCTCIWUVQKPHWUG|KP the mixture.

5

Stir the cream cheese with the cream and season with salt and cayenne pepper. Spread out the slices of smoked salmon and spread some of the cream EJGGUGQXGTGCEJUNKEG|4QNNWR the smoked salmon then cut the rolls into slices.

6

Wash and dry the lollo rosso then arrange it on a serving platter with the marinated asparagus and salmon. Serve with toast.

>> Tip: #URCTCIWUHTGG\GUYGNNUQ[QWECP enjoy it all year round.

Step 2 ϯŒ%||OKPWVGU ϿŒ%||OKPWVGU | Step 3 ϯŒ%||OKPWVGU ϿŒ%||OKPWVGU Soups and starters

33

2WORMKPYKVJCPQPKQP dressing Serves 6

Ingredients: | MIRWORMKPƃGUJ 2 medium onions 2 tbsp olive oil 3 tbsp tarragon vinegar VURCECEKCJQPG[ 6 tbsp pumpkin seed oil Salt Pepper | Steam oven settings: ϯ1XGPYKVJQWVRTGUUWTG Ͽ1XGPYKVJRTGUUWTG

1

%WVVJGRWORMKPƃGUJKPVQ VJKPUVTKRURNCEGVJGOKPC perforated container and steam. See settings below.

2

(KPGN[FKEGVJGQPKQPUCPF NKIJVN[HT[VJGOQPVJG JQDKPQNKXGQKN6JGPCFFVJG VCTTCIQPXKPGICTVQFGINC\GVJG RCPDGHQTGUVKTTKPIKPVJGCECEKC JQPG[CPFVJGRWORMKPUGGFQKN 5GCUQPYKVJUCNVCPFRGRRGT

3 4

(QNFKPVJGUVTKRUQHRWORMKP YJKNUVUVKNNYCTO 5GTXGYKVJITKNNGFOGCVCPFC baguette.

>> Tip : 6CTTCIQPXKPGICTKUXGT[GCU[VQ OCMG[QWTUGNH5KORN[RNCEGCHGY sprigs of tarragon in a clean and FT[DQVVNGEQXGTYKVJYJKVGYKPG vinegar and leave to infuse for a HGYFC[U|7UGCPCVVTCEVKXGDQVVNG CPF[QWJCXGCPKEGIKHVVQDTKPI CNQPIVQVJGPGZVRCTV[ 34

Soups and starters

Step 1 ϯŒ%||OKPWVGU ϿŒ%||OKPWVGU

35

9CTOHGPPGNUCNCF | 5GTXGU

Ingredients: | s|HGPPGNDWNDU ONYJKVGYKPG ONFT[XGTOQWVJ ONXGIGVCDNGUVQEM DC[NGCH sRGRRGTEQTPU IYCNPWVU OGFKWOGII VDURYJKVGDCNUCOKEXKPGICT VDURYCNPWVQKN VDURQNKXGQKN VUROWUVCTF RKPEJQHUCNV VDUREJQRRGFRCTUNG[ VDUREJQRRGFHGPPGNHTQPFU | Steam oven settings: ϯ1XGPYKVJQWVRTGUUWTG Ͽ1XGPYKVJRTGUUWTG

1

%NGCPVJGHGPPGNDWNDU SWCTVGTCPFEJQRCYC[OQUV QHVJGTQQV2NCEGKPCUQNKF EQPVCKPGT

2

/CMGCDTQVJHTQOVJG YJKVGYKPGXGTOQWVJCPF XGIGVCDNGUVQEMCPFCFFVQVJG HGPPGN5GCUQPYKVJVJGDC[NGCH CPFRGRRGTEQTPUCPFEQQM5GG UGVVKPIUDGNQY

3

4QCUVVJGYCNPWVUQPVJG JQDCPFEJQREQCTUGN[*CTF DQKNVJGGIICPFVJGPEJQRKV WR

4

/CMGVJGXKPCKITGVVGHTQO CNNTGOCKPKPIKPITGFKGPVU CPFRQWTQXGTVJGHGPPGN 5RTKPMNGYKVJYCNPWVUCPF EJQRRGFGII5GTXGYCTO

Step 2 ϯŒ%||OKPWVGU ϿŒ%||OKPWVGU 36

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Broccoli and romanesco salad Serves 4

Ingredients: | 250 g romanesco 250 g broccoli 3 tbsp vinegar 2 tbsp olive oil 2 tsp mustard |ON|UQWTETGCO Salt Pepper 1 pinch of sugar I|OKZGFHTQ\GPJGTDU | Steam oven settings: ϯ Oven, without pressure Ͽ Oven, with pressure

>> Tip: 4QOCPGUEQKUCITGGPECWNKƃQYGT which is high in vitamin C, minerals and vegetable protein.

1

Chop the romanesco and DTQEEQNKKPVQUOCNNƃQTGVU and place in 2 perforated containers. Cook the romanesco ƂTUV5GGUGVVKPIUDGNQY | Then place the broccoli in the oven and cook with the TQOCPGUEQ5GGUGVVKPIUDGNQY| | +PVJGOGCPVKOGOKZVJG remaining ingredients to make a dressing. Add the chopped herbs, then fold the warm vegetables into the dressing.

2 3

Step 1 ϯŒ%||OKPWVGU ϿŒ%||OKPWVGU | Step 2 ϯŒ%||OKPWVGU ϿŒ%||OKPWVGU Soups and starters

37

Beetroot in raspberry vinegar Serves 8

Ingredients: | 1 kg red beetroot | Marinade: 1 tbsp balsamic vinegar 3 tbsp raspberry vinegar 6 tbsp oil 4–6 tbsp vegetable stock 2 tsp honey Salt Pepper 2 tbsp chopped herbs

|

1

Wash the beetroot, place in a perforated container and cook. See settings below.

2

Mix the balsamic vinegar, raspberry vinegar, oil, vegetable stock, honey, salt, pepper and chopped herbs to make a dressing.

3

Peel the beetroot and slice ƂPGN[2QWTVJGOCTKPCFG over it and set to one side for several hours to allow the ƃCXQWTUVQFGXGNQR

Steam oven settings: ϯ Oven, without pressure Ͽ1XGPYKVJRTGUUWTG|| | |

Step 1 ϯŒ%|OKPWVGU ϿŒ%||OKPWVGU 38

Soups and starters

39

Veal tonnato Serves 8

Ingredients: | 700 g veal 750 ml water 150 ml white wine 2 bay leaves 10 black peppercorns ½ tsp salt 2 carrots 1 onion | For the sauce: 1 tin tuna 1 tbsp oil 2 medium egg yolks 2 tbsp capers 1 tbsp lemon juice 100 ml oil Salt Pepper Capers Lemon slices | Steam oven settings: ϯ Oven, without pressure Ͽ Oven, with pressure

1

Place the veal, water, white wine, bay leaves, peppercorns and salt in a solid container.

2

Peel the carrots and chop into chunks. Peel and halve the onion, add to the meat with the carrots and cook. See settings below.

3

Drain the tuna and purée with 1 tbsp of oil, the egg yolks and capers. Add the lemon juice and stir the 100 ml of oil in drop by drop until the sauce has the same consistency as mayonnaise. Season with salt and pepper.

4

Carve the cooked meat into thin slices across the grain and place on a serving dish. Pour the sauce over it and garnish with capers and lemon slices. Serve with fresh white bread.

Step 2 ϯŒ%||OKPWVGU ϿŒ%||OKPWVGU 40

Soups and starters

+VCNKCPDGCPCPFRCUVCUQWR 5GTXGU

Ingredients: | |IUOCNNFTKGFJCTKEQV DGCPU |IVQOCVQGU UOCNNTGFQPKQP ENQXGUQHICTNKE I|ECTTQVU I|EGNGT[ |URTKIUQHUCIG |I2CPEGVVC 5CNV 2GRRGT |ONXGIGVCDNGUVQEM IUOCNNRCUVC GIUJGNNU QTOKPKRGPPG I2CTOGUCPEJGGUG | Steam oven settings: ϯ1XGPYKVJQWVRTGUUWTG Ͽ1XGPYKVJRTGUUWTG

1 2

5QCMVJGDGCPUQXGTPKIJVKP RNGPV[QHEQNFYCVGT

9CUJVJGVQOCVQGUTGOQXG VJGUVCNMCPFEWVCETQUUKPVQ VJGVQR2NCEGKPCRGTHQTCVGF EQPVCKPGTCPFUVGCO5GG UGVVKPIUDGNQY

3

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6

2NCEGVJGRCUVCKPCPQVJGT UQNKFEQPVCKPGTCFFUCNVCPF EQXGTYKVJYCVGT2NCEGDQVJ EQPVCKPGTUKPVJGQXGPCPFEQQM 5GGUGVVKPIUDGNQY

7

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4

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5

>> Tip: 2CPEGVVCKUCVTCFKVKQPCNJCO HTQO+VCN[+VKUOCFGKPFKHHGTGPV YC[UHTQOTGIKQPVQTGIKQPCPF WUGUJGTDUUWEJCUTQUGOCT[CPF UCIGVQUGCUQPKV|+VKUUCNVGFCPF VJGPCKTFTKGF||2CPEGVVCKUOKNF CTQOCVKECPFVGPFGTCPFKUQHVGP WUGFCUCEQQMKPIKPITGFKGPV

&TCKPVJGDGCPUVJGPRNCEG VJGOKPCUQNKFEQPVCKPGT VQIGVJGTYKVJVJGRTGRTGRCTGF KPITGFKGPVUCPFUGCUQPYKVJUCNV CPFRGRRGT|#FFVJGXGIGVCDNG Step 2 UVQEM ϯŒ%||OKPWVG ϿŒ%|OKPWVG | Step 3 ϯŒ%||OKPWVGU ϿŒ%|OKPWVGU | Step 6 ϯŒ%OKPWVGU ϿŒ%|OKPWVGU

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41

5RKPCEJCPFEQEQPWVUQWR Serves 4

Ingredients: | 600 g frozen spinach 1 small red onion 1 stick of lemon grass ON|EQEQPWVOKNM 450 ml vegetable stock Salt Pepper 4 sprigs of garden mint 100 g jasmine rice IRKPGPWVU | Steam oven settings: ϯ1XGPYKVJQWVRTGUUWTG Ͽ1XGPYKVJRTGUUWTG

1

Place the frozen spinach in a perforated container and defrost it. See settings below.

2

6CMGVJGURKPCEJQWVQHVJG oven and leave it to stand HQTOKPWVGU

3

In the meantime peel and chop the onion. Clean the lemon grass and remove the VQWIJQWVGTNC[GTU%JQRWRVJG tender stalk. Add the onion and NGOQPITCUUVQVJGEQEQPWVOKNM in a solid container together with 200 ml of stock and season YKVJUCNVCPFRGRRGT|5SWGG\G GZEGUUYCVGTQWVQHVJGURKPCEJ and add it to the mix.

4

Tear off the mint leaves and EJQRVJGOWR2NCEGVJGO in a solid container together YKVJVJGTKEGRKPGPWVUCPF TGOCKPKPIUVQEM|%QQMVQIGVJGT YKVJVJGURKPCEJUQWRKPVJG oven. See settings below.

5

2WTÅGVJGUQWRVQCEJWPM[ EQPUKUVGPE[CPFUGCUQPVQ VCUVG&KXKFGDGVYGGPUQWR bowls and serve with the rice.

| Step 1 ϯŒ%||OKPWVGU ϿŒ%OKPWVGU | Step 4 ϯŒ%||OKPWVGU ϿŒ%OKPWVGU 42

5QWRUCPFUVCTVGTU

43

Cherry tomato and mango soup Serves 4

Ingredients: | 750 g cherry tomatoes 1 red onion 1 ripe mango (approx. 350 g) 1 bay leaf 2 sprigs of rosemary 600 ml vegetable stock Salt Black pepper 2 tsp brown sugar 4 slices of baguette 2 tbsp olive oil 1 clove of garlic |ONUQWTETGCO | Steam oven settings: ϯ Oven, without pressure Ͽ Oven, with pressure

1

Wash the cherry tomatoes and place them in a perforated container. Steam them. See settings below.

2 3

Leave them cool down and then skin them.

2GGNCPFƂPGN[FKEGVJG onion. Peel the mango CPFEWVVJGƃGUJCYC[HTQO the stone. Finely dice it then place everything in a solid container together with the tomatoes, onion, bay leaf and TQUGOCT[|2QWTVJGUVQEMKP CPFUGCUQPYKVJUWICT|UCNVCPF RGRRGTDGHQTGEQQMKPI||5GG settings below.

4

Meanwhile toast the slices of baguette in oil on the hob on both sides. Halve the garlic clove and rub it over the baguette slices.

5

Take the soup out of the oven and remove the bay leaf and the rosemary. Coarsly mash the soup with a potato masher and season to VCUVG|5GTXGYKVJCVCDNGURQQPQH sour cream in each portion and a slice of baguette.

>> Tip: ;QW|MPQYC|OCPIQKUTKRGKHVJG skin gives a little when you press it and it has a sweet mango smell. If it has small to medium sized black spots on the skin it has peaked and should be consumed as soon as possible. 44

Soups and starters

Step 1 ϯŒ%||OKPWVG ϿŒ%OKPWVG | Step 3 ϯŒ%||OKPWVGU ϿŒ%OKPWVGU

Pepper soup Serves 4

Ingredients: | 500 g red peppers 1 onion 20 g butter 500 ml vegetable stock Salt Pepper I|ETGCOEJGGUGYKVJJGTDU | Steam oven settings: ϯ1XGPYKVJQWVRTGUUWTG Ͽ1XGPYKVJRTGUUWTG

1

&KEGVJGRGRRGTUCPFQPKQPU and place in a solid container YKVJVJGDWVVGT5GCUQPYKVJUCNV CPFRGRRGT5GGUGVVKPIUDGNQY | 2WTÅGVJGXGIGVCDNGUKPC OKZGTVJGPCFFVQVJGUVQEM CPFJGCVWR5GGUGVVKPIUDGNQY | 5GTXGKPFKUJGU7UKPI teaspoons, scoop little balls QHETGCOEJGGUGCPFFTQRVJGO ECTGHWNN[KPVQVJGUQWR

2 3

>> Tip:

|

2GRRGTU|CTGYGNNNQXGFXGIGVCDNGU YJKEJCTGHQWPFKPRQFHQTOCU YGNNCUKPRQYFGT6JGRQFUFKHHGT PQVQPN[KPEQNQWT ITGGP[GNNQY TGFCPFQTCPIG DWVCNUQKPVCUVG Green peppers taste more bitter, YJGTGCUVJGQVJGTUCTGUYGGVGT 5WOOGTKUVJGDGUVUGCUQPHQT RGRRGTU

Step 1 ϯŒ%||OKPWVGU ϿŒ%||OKPWVGU | Step 2 ϯŒ%||OKPWVGU ϿŒ%||OKPWVGU Soups and starters

45

Beetroot soup with smoked trout Serves 6

Ingredients: | 800 g small to medium beetroot 1 onion 4 sprigs of thyme 2 bay leaves 2 cloves 400 ml vegetable stock 200 ml double cream ½ tsp salt 1 bunch of dill 150 ml sour cream IUOQMGFVTQWVƂNNGV || Steam oven settings: ϯ Oven, without pressure Ͽ1XGPYKVJRTGUUWTG| | |

1

Wash the beetroot and place them in a perforated container. Cook until soft. See settings below.

2

Whilst they are cooking peel and dice the onions. Place the thyme, bay leaves and cloves in a clean piece of muslin and tie with kitchen string.

3

Once cooked leave the beetroot to cool down, then skin and roughly chop them. Place in a solid container with the onion, bag of herbs, stock and cream. Season with salt and cook. See settings below.

4

Pluck the dill and chop up before mixing it with the UQWTETGCOCPF|CFFKPIUCNVVQ VCUVG|2NCEGVJGUOQMGFVTQWVKP a perforated container and heat it up. See settings below.

5

Take the soup out of the oven, remove the herbs, purée the soup and season VQVCUVG|&KXKFGVJGVTQWVKPVQ portions and add to the soup. Swirl the dill cream into the soup and serve.

46

Soups and starters

Step 1 ϯŒ%||OKPWVGU ϿŒ%|OKPWVGU | Step 3 ϯŒ%|OKPWVGU ϿŒ%OKPWVGU | Step 4 ϯŒ%||OKPWVGU ϿŒ%OKPWVGU

47

%TGCOQHECTTQVUQWR | 5GTXGU

Ingredients: | 500 g carrots, diced IQPKQPUƂPGN[FKEGF| ™|ICTNKEENQXGETWUJGF IDWVVGT ON|XGIGVCDNGUVQEM VURRCRTKMC ONUQWTETGCO 5CNV Pepper VDURRCTUNG[EJQRRGF | Steam oven settings: ϯ1XGPYKVJQWVRTGUUWTG Ͽ1XGPYKVJRTGUUWTG | | |

1

2NCEGVJGECTTQVUQPKQP DWVVGTICTNKEUVQEMCPF RCRTKMCKPVQCUQNKFEQPVCKPGT CPFEQQM5GGUGVVKPIUDGNQY | #NNQYVQEQQNUNKIJVN[CPF VJGPNKSWKFKUGVJGUQWRYKVJ CJCPFJGNFDNGPFGT|5VKTVJG ETGCOKPCPFVJGPJGCVVJGUQWR WR5GGUGVVKPIUDGNQY | 5GCUQPVQVCUVGYKVJUCNV CPFRGRRGT5GTXGYKVJC URTKPMNKPIQHEJQRRGFRCTUNG[

2 3

Step 1 ϯŒ%||OKPWVGU ϿŒ%||OKPWVGU | Step 2 ϯŒ%|OKPWVGU ϿŒ%||OKPWVGU 48

5QWRUCPFUVCTVGTU

.GGMCPFRQVCVQUQWR 5GTXGU

Ingredients: | I|NGGMU IƃQWT[RQVCVQGU ON|XGIGVCDNGUVQEM 5CNV 2GRRGT |ONFQWDNGETGCO VDURHTGUJJGTDU RCTUNG[ DCUKNEJKXGU | Steam oven settings: ϯ1XGPYKVJQWVRTGUUWTG Ͽ1XGPYKVJRTGUUWTG| |

1

9CUJVJGNGGMUCPFUNKEGKPVQ TKPIU2GGNCPFTQWIJN[FKEG VJGRQVCVQGU2NCEGDQVJKPC UQNKFEQPVCKPGTVQIGVJGTYKVJ VJGXGIGVCDNGUVQEMCPFEQQM 5GGUGVVKPIUDGNQY | 2WTÅGVJGUQWRCPFUGCUQP YKVJUCNVCPFRGRRGT5VKTKP VJGETGCOCPFVJGPJGCVVJG UQWRWR|5GGUGVVKPIUDGNQY | %JQRVJGJGTDUCPFURTKPMNG QXGTVJGUQWRDGHQTGUGTXKPI

2 3

Step 1 ϯŒ%||OKPWVGU ϿŒ%||OKPWVGU | Step 2 ϯŒ%|OKPWVGU ϿŒ%||OKPWVGU 5QWRUCPFUVCTVGTU

49

/KPGUVTQPG 5GTXGU

Ingredients: | I|HTQ\GPOKZGFXGIGVCDNGU I|HTQ\GPITGGPDGCPU ON|XGIGVCDNGUVQEM VDURVQOCVQRWTÅG VDURRCTUNG[ VDURDCUKN 5CNV 2GRRGT IRCTOGUCPEJGGUG | Steam oven settings: ϯ1XGPYKVJQWVRTGUUWTG Ͽ1XGPYKVJRTGUUWTG | |

1

2NCEGVJGOKZGFXGIGVCDNGU CPFVJGDGCPUKPCUQNKF EQPVCKPGTVQIGVJGTYKVJ|ON QHVJGUVQEMCPFVJGVQOCVQ RWTÅG5GGUGVVKPIUDGNQY

2

#FFVJGTGOCKPKPIUVQEM CPFJGCVKVWR5GGUGVVKPIU DGNQY

3

%JQRVJGRCTUNG[CPFVJG DCUKNCPFCFFVJGUGQPEG EQQMKPIJCUƂPKUJGF5GCUQPVJG OKPGUVTQPGVQVCUVGYKVJUCNV CPFRGRRGT

4

(KPCNN[|VQRVJGUQWRYKVJ UJCTFUQHRCTOGUCPCPF GPLQ[YKVJ$TWUEJGVVC

|

>> Tip: 6JKUUQWRKUITGCVHQTCSWKEM UWRRGTCUCNNVJGOCKPKPITGFKGPVU ECPDGHQWPFKPVJGHTGG\GT 50

5QWRUCPFUVCTVGTU

Step 1 ϯŒ%||OKPWVGU ϿŒ%OKPWVGU | Step 2 ϯŒ%||OKPWVGU ϿŒ%||OKPWVGU

51

Chicken soup with Eierstich Serves 6

Ingredients | Chicken soup: | 1 spring chicken or boiling fowl 1 kg mixed vegetables, e.g. carrots, leeks, celery ON|YCVGT 120 g small pasta shapes Salt Pepper 1 tbsp chopped herbs | Steam oven settings: ϯ Oven, without pressure Ͽ Oven, with pressure | | | |

Eierstich: | |OGFKWOGIIU| 375 ml milk A pinch of salt Nutmeg | Butter for greasing | |

Chicken soup |

Eierstich |

1

1 2

Trim and halve the chicken and place in a solid container with 200 ml water. | Clean and peel the XGIGVCDNGU%JQR|JCNHQH them up into large chunks, add VQVJGEJKEMGPCPFEQQM||5GG settings below. | Chop the remaining XGIGVCDNGUWRƂPGN[VJG leeks into rings and the carrots and celery into thin batons. Place to one side. | Once cooked, take the chicken out of the stock. Pass the stock through a sieve and pour back into the solid container. | Take the meat off the bone and cut into bite-sized pieces. Put back into the solid container together with the ƂPGN[EJQRRGFXGIGVCDNGUVJG pasta and the remaining water, then cook. See settings below. | Season to taste with salt and pepper and serve sprinkled with herbs and diced Eierstich.

2

Soups and starters

|

Season with salt and grated nutmeg, pour into a solid container that has been greased YKVJDWVVGTVJGPEQQM|5GG settings below.

3 4 5

6 |

52

Lightly beat the eggs with VJGOKNM|

Chicken soup Step 1 ϯ 100°C ; 50 minutes ϿŒ%|OKPWVGU | Step 5 ϯ 100°C ; 10 minutes Ͽ 100°C ; 10 minutes | Eierstich Step 2 ϯ 100°C ; 4 minutes Ͽ 120°C ; 2 minutes

Spring soup Serves 4

Ingredients: | 150 g celeriac 3 carrots 200 g spring onions 100 g sugar snap peas 600 ml beef or vegetable stock |OGFKWOGII| 1 tbsp breadcrumbs 2 tbsp chopped herbs (chervil, parsley) Salt Pepper Nutmeg 2 tbsp chopped parsley

| Steam oven settings: ϯ Oven, without pressure Ͽ Oven, with pressure | | |

1

Clean the celeriac and carrots and chop into julienne UVTKRU|%JQRVJGURTKPIQPKQPU KPVQ|DKVGUK\GFRKGEGU|CPF|NGCXG VJGUWICTUPCRRGCU|YJQNG Place the vegetables in a solid container together with 300 ml of stock and cook. See settings below.

2 3

Add the rest of the stock and heat up. See settings below.

Mix the egg, breadcrumbs, salt, pepper, nutmeg and chopped parsley and add this to the hot soup then cook it. See settings below. Season the soup with salt and pepper to taste and serve sprinkled with freshly chopped parsley.

Step 1 ϯŒ%||OKPWVGU ϿŒ%||OKPWVGU | Step 2 ϯŒ%|OKPWVGU ϿŒ%||OKPWVGU | Step 3 ϯŒ%||OKPWVGU ϿŒ%||OKPWVGU Soups and starters

53

Pumpkin soup Serves 4

Ingredients: | 900 g pumpkin 2 onions 2 cloves of garlic Butter 1500 ml vegetable stock Grated zest and juice of an orange |ONFQWDNGETGCO 2 tbsp thyme Salt Pepper |

| Steam oven settings: ϯ Oven, without pressure Ͽ Oven, with pressure | | |

1

Peel and dice the pumpkin and cook in a perforated container. See settings below.

2

Dice the onions and press the ICTNKE|2NCEGDQVJKPCUQNKF container with a little butter. Cover and cook. See settings below.

3

Add the stock together with the orange zest and juice to the cooked ingredients and purée.

4

5VKTKPVJGETGCOCPF|CFF VJGVJ[OG|5GCUQPVQVCUVG with salt and pepper then heat VJGUQWRTGCF[VQUGTXG|5GG settings below.

Step 1 ϯŒ%||OKPWVGU ϿŒ%||OKPWVGU | Step 2 ϯŒ%|OKPWVGU ϿŒ%||OKPWVGU | Step 4 ϯŒ%|OKPWVGU ϿŒ%OKPWVGU 54

Soups and starters

55

Stews and casseroles

A pot full of goodness | Quick and easy to prepare and cook, casseroles and stews are extremely versatile for a delicious meal, whether vegetarian, or with meat, UCWUCIGƂUJQTOWUUGNU|6JG[ECPDGHQWPFQP VJGOGPWCNNQXGTVJGYQTNF

56

Stews and casseroles

57

4CVCVQWKNNGYKVJOGCVDCNNU 5GTXGU|

Ingredients: | 250 g minced pork or beef 1 red pepper 1 yellow pepper |CWDGTIKPG EQWTIGVVG IDGGHUVGCMVQOCVQGU 1 onion |ENQXGUQHICTNKE| 5CNV Pepper 6CDCUEQUCWEG VURJGTDUQH2TQXGPEG |IVQOCVQMGVEJWR VDURVQOCVQRWTÅG | Steam oven settings: ϯ1XGPYKVJQWVRTGUUWTG Ͽ1XGPYKVJRTGUUWTG | |

1

(QTOVJGOKPEGKPVQUOCNN OGCVDCNNU(KPGN[EJQRVJG RGRRGTUCWDGTIKPGEQWTIGVVG VQOCVQGUQPKQPUCPFICTNKE

2

#TTCPIGVJGOGCVDCNNU KPCUQNKFEQPVCKPGTCPF UECVVGTVJGXGIGVCDNGUQXGTVJG VQR5GCUQPYKVJUCNVRGRRGT 6CDCUEQCPFJGTDU5VKTKPVJG MGVEJWRCPFVQOCVQRWTÅGCPF UVGCO5GGUGVVKPIUDGNQY

3| 

#FFOQTGUGCUQPKPIVQVCUVG

5GTXGYKVJTKEGYJKEJOC[ DGEQQMGFKPVJGUVGCOQXGP CVVJGUCOGVKOG UGGEQQMKPI EJCTVUCVVJGDCEMQHVJGDQQM HQTEQQMKPIVKOGU 

Step 2 ϯŒ%|OKPWVGU ϿŒ%||OKPWVGU 58

5VGYUCPFECUUGTQNGU

59

.CODECUUGTQNGYKVJITGGP beans 5GTXGU

Ingredients: | 500 g lamb VDURUWPƃQYGTQKN EJQRRGFQPKQP ON|XGIGVCDNGUVQEM 200 g green beans ECTTQVU IRQVCVQGU |URTKIQHTQUGOCT[ URTKPIQPKQPU Salt Pepper | Steam oven settings: ϯ1XGPYKVJQWVRTGUUWTG Ͽ1XGPYKVJRTGUUWTG | |

>> Tip: +PUVGCFQHNCOD[QWECPCNUQWUG DGGHOGCVDCNNUQTUCWUCIGU 60

5VGYUCPFECUUGTQNGU

1

&KEGVJGNCODCPFHT[YKVJ VJGQPKQPKPUWPƃQYGTQKN #FFONQHVJGXGIGVCDNG UVQEMVQFGINC\GVJGRCP

2

2NCEGVJGOGCVYKVJVJG LWKEGUKPCUQNKFEQPVCKPGT| (KPGN[EJQRVJGDGCPUECTTQVU CPFRQVCVQGUCPFCFFVJGOVQ VJGOGCV9CUJCPFCFFVJG TQUGOCT[CPFEQQM5GGUGVVKPIU DGNQY

3

#FFVJGTGUVQHVJGUVQEM UGCUQPYKVJUCNVCPFRGRRGT CPFJGCVVJTQWIJ5GGUGVVKPIU DGNQY

4

%JQRVJGURTKPIQPKQPUƂPGN[ KPVQTKPIUCPFURTKPMNGQXGT UJQTVN[DGHQTGUGTXKPI

Step 2 ϯŒ%||OKPWVGU ϿŒ%||OKPWVGU | Step 3 ϯŒ%||OKPWVGU ϿŒ%||OKPWVGU

61

(KUJECUUGTQNG Serves 4

Ingredients: | IYJKVGƂUJƂNNGVGIEQF .GOQPLWKEG IECTTQVU IRGCU IETÄOGHTCÊEJG |ONFQWDNGETGCO VDURYJKVGYKPG VDUREQTPƃQWT 5CNV Pepper 5WICT VDURFKNN | Steam oven settings: ϯ1XGPYKVJQWVRTGUUWTG Ͽ1XGPYKVJRTGUUWTG | |

>> Tip: #NVGTPCVKXGN[[QWECPWUGTQUGƂUJ QTCPQVJGTƂTOYJKVGƂUJQH[QWT EJQKEG 62

5VGYUCPFECUUGTQNGU

1

5RTKPMNGVJGƂUJYKVJNGOQP LWKEGCPFUGCUQPYKVJUCNV 2NCEGKPCUQNKFEQPVCKPGT| | &KEGVJGECTTQVUCPFCFFVQ VJGƂUJYKVJVJGRGCUCPF EQQM5GGUGVVKPIUDGNQY | +PVJGOGCPVKOGOKZCNN QVJGTKPITGFKGPVUVQOCMG CUCWEGRQWTQXGTVJGƂUJCPF EQQMHWTVJGT5GGUGVVKPIUDGNQY 5GCUQPYKVJUCNVCPFRGRRGT CPFUGTXGYKVJTKEGQTDQKNGF RQVCVQGU

2 3

Step 2 ϯŒ%||OKPWVGU ϿŒ%||OKPWVGU | Step 3 ϯŒ%||OKPWVGU ϿŒ%||OKPWVGU

63

Vegetarian dishes

Vegetables too can take the lead role | Not eating meat in no way means that you have to forgo the pleasures of variety and great VCUVKPIHQQF|9JGTGOGCVWUGFVQVCMGEGPVTG UVCIGKPITGFKGPVUUWEJCURWNUGUCPFITGGPUECP RNC[COCLQTRCTVKP[QWTEWNKPCT[RTQFWEVKQP 9JGVJGTKV UYJGCV|QTT[GQCVUQTDCTNG[QTGXGP URGNVITCKPRWNUGUQHHGTCYGCNVJQHDGPGƂVUKP VGTOUQHDCNNCUVCPFTQWIJCIG|XKVCOKPUCPF OKPGTCNUVQMGGR[QWT|FKGVJGCNVJ[CPFQPVTCEM|

64

Vegetarian

65

&KOUWOYKVJRCMEJQKƂNNKPI 5GTXGU

Ingredients: | IƃQWT Salt IRCMEJQK DWPEJURTKPIQPKQPU ICTNKEENQXGU IIKPIGTTQQV IUCNVGFECUJGYPWVU VDURUQ[UCWEG VURFCTMUGUCOGQKN |VURFCTMJQPG[ VURNKOGLWKEG Pepper | (NQWTHQTTQNNKPIQWV 5Q[UCWEG 5YGGVUQWTEJKNNKUCWEG | Steam oven settings: ϯ1XGPYKVJQWVRTGUUWTG Ͽ1XGPYKVJRTGUUWTG

1

-PGCFVJGƃQWTCRKPEJQH UCNVCPFONYCVGTVQC UOQQVJFQWIJUJCRGKPVQC DCNNEQXGTCPFNGCXGVQTGUVHQT OKPWVGU||

2

In the meantime clean VJGRCMEJQKCPFRNCEG| NCTIGQWVGTNGCXGUVQQPGUKFG 4GOQXGVJGYJKVGTKDUHTQOVJG TGOCKPKPIRCMEJQKCPFEWVVJG NGCXGUKPVQXGT[VJKPUVTKRU|%NGCP CPFƂPGN[UNKEGVJGURTKPIQPKQPU CPFICTNKE|2NCEGKPCRGTHQTCVGF EQPVCKPGTYKVJVJGRCMEJQKUVTKRU CPFEQQM|5GGUGVVKPIUDGNQY

3

2GGNCPFƂPGN[ITCVG VJGIKPIGTCPFEJQR VJGECUJGYU#FFVJGOVQ VJGEQQMGFXGIGVCDNGUCPF UGCUQP|YGNNYKVJUQ[UCWEG UGUCOGQKNJQPG[NKOGLWKEG UCNVCPFRGRRGT

4

>> Tip: 2CMEJQKKUENQUGN[TGNCVGFVQ %JKPGUGECDDCIG+VITQYUKP NQQUGJGCFUYKVJRCNGTKDU6JG NGCXGUCTGFCTMITGGPUKOKNCT VQEJCTF|2CMEJQKKUWUGFCUC XGIGVCDNGCPFCUCNCFCPFECP DGWUGFKPFKUJGUCUCUWDUVKVWVG HQTEJCTFCPFURKPCEJ|$GECWUGKV EQPVCKPUCNQVQHOQKUVWTGRCMEJQK KUDGUVWUGFYJGPHTGUJ 66

Vegetarian

&KXKFGVJGFQWIJKPVQ| RQTVKQPUCPFTQNNVJGFQWIJ DCNNUQWVQP|CNKVVNGƃQWTKPVQ XGT[VJKPEKTENGU| ´CRRTQZ EO 2NCEGCRRTQZ|VGCURQQPU QH|ƂNNKPI|KPVJGEGPVTGQHGCEJ QH|VJGFQWIJEKTENGUYTCRVJG FQWIJQXGTCPFVYKUVKPVQC NKVVNGRCTEGN|2NCEGVJGFKOUWO RCTEGNUKPCRGTHQTCVGFEQPVCKPGT QPVJGTGOCKPKPIRCMEJQK NGCXGUVQCNGCHCPF UVGCO|5GGUGVVKPIUDGNQY5GTXG FKOUWOJQVYKVJEJKNNKCPFUQ[ UCWEGUHQTFKRRKPI

Step 2 ϯŒ%||OKPWVGU ϿŒ%OKPWVGU | Step 4 ϯŒ%||OKPWVGU ϿŒ%OKPWVGU

67

%CDDCIGRCTEGNUYKVJNGPVKNU 5GTXGU

Ingredients: | I|RGRRGTU |EQQMKPICRRNG CRRTQZ g) UJCNNQVU ICTNKEENQXGU ITGFNGPVKNU VURTGFRCRTKMC %C[GPPGRGRRGT 5CNV ONXGIGVCDNGUVQEM NCTIGUCXQ[ECDDCIGNGCXGU

GCEJCRRTQZI  |RQOGITCPCVG CRRTQZ| I | Steam oven settings: ϯ1XGPYKVJQWVRTGUUWTG Ͽ1XGPYKVJRTGUUWTG | |

1

%NGCPFGUGGFCPFƂPGN[ FKEGVJGRGRRGTU2GGNEQTG CPFƂPGN[FKEGVJGCRRNGU 2GGNCPFEJQRVJG|UJCNNQVUCPF ICTNKEENQXGU|2NCEGVJGRTGRCTGF KPITGFKGPVUYKVJVJGNGPVKNUKPC UQNKFEQPVCKPGTCPFUGCUQPYKVJ RCRTKMCEC[GPPGRGRRGTCPF UCNV|#FFVJGUVQEMCPFEQQM5GG UGVVKPIUDGNQY



+PVJGOGCPVKOGYCUJCPF FTCKPVJGECDDCIGNGCXGU|CPF EWVVJG|VJKEMEGPVTCNTKDUUQVJG[ CTGƃCV|2NCEGVJGNGCXGUKPC RGTHQTCVGFEQPVCKPGT*CNXGVJG RQOGITCPCVGCPFTGOQXGVJG UGGFUVCMKPIECTGVQFKUECTF|VJG YJKVGKPPGTOGODTCPGU

3

6CMGVJGNGPVKNCPFXGIGVCDNG OKZVWTGQWVQHVJGQXGP %QQMVJGECDDCIGNGCXGUWPVKN VJG[CTGUQHV5GGUGVVKPIUDGNQY

4

5VKTVJGRQOGITCPCVGUGGFU KPVQVJGNGPVKN|CPFXGIGVCDNG OKZVWTGCPFUGCUQP|YGNNYKVJ UCNVCPFEC[GPPGRGRRGT5RTGCF VYQJGCRGFVGCURQQPUQHVJG OKZVWTGQPVQVJGECDDCIG NGCXGUTQNNWRCPFUGEWTG YKVJEQEMVCKNUVKEMU2NCEGKPC RGTHQTCVGFEQPVCKPGTCPFEQQM 5GGUGVVKPIUDGNQY

>> Tip: ;QWECPTGRNCEGVJGRQOGITCPCVG YKVJCRRTQZIGZVTCQHCRRNG CPFRGRRGTU6JGƂNNKPIKUCNUQ FGNKEKQWUUGTXGFCUCUCNCF 68

8GIGVCTKCP

Step 1 ϯŒ%||OKPWVGU ϿŒ%OKPWVGU | Step 3 ϯŒ%||OKPWVG ϿŒ%OKPWVG | Step 4 ϯŒ%|OKPWVGU ϿŒ%OKPWVGU

Steamed corn-on-the-cob YKVJVQOCVQUCNUC 5GTXGU

Ingredients: | 500 g tomatoes 4 corn-on-the-cob (each 300 g) ™|WPYCZGFNKOG UOCNNTGFEJKNNKRGRRGT| IUQHVDWVVGT 5CNV ˜RKPGCRRNG CRRTQZI  URTKIUEJGTXKN | Steam oven settings: ϯ1XGPYKVJQWVRTGUUWTG Ͽ1XGPYKVJRTGUUWTG | |

1

9CUJVJGVQOCVQGURNCEGKP CRGTHQTCVGFEQPVCKPGTCPF EQQM5GGUGVVKPIUDGNQY#NNQY VJGOVQEQQNVJGPUMKPVJGO | 4GOQXGVJG|JWUMUCPF UKNM[|UVTKPIUHTQOVJGEQDU YCUJCPFRCVFT[|2NCEGKPC RGTHQTCVGFEQPVCKPGTCPFEQQM 5GGUGVVKPIUDGNQY|| | 6QOCMGVJGUCNUCJCNXGFG UGGFCPFFKEGVJGVQOCVQGU 9CUJVJGNKOGƂPGN[ITCVGVJG RGGNCPFUSWGG\GQWVVJGLWKEG %NGCPFGUGGFCPFƂPGN[EJQR VJGEJKNNK/KZJCNHQHVJGEJKNNK YKVJDWVVGTVURNKOGLWKEGCPF CNKVVNGNKOG\GUVCPFUGCUQPYKVJ UCNV | 2GGNVJGRKPGCRRNGTGOQXG VJGEQTGCPFƂPGN[FKEG VJGƃGUJ6GCTQHHCPFEJQR VJGEJGTXKNNGCXGUCPF|OKZYKVJ VJGRKPGCRRNGVQOCVQGUCPF TGOCKPKPIEJKNNKCPFUGCUQPYKVJ UCNVVJGTGOCKPKPINKOGLWKEG CPF\GUV%QCVVJG|EQTPQPVJG EQDYKVJVJGURKE[DWVVGTYJKNG UVKNNJQVCPFUGTXGYKVJVJGUCNUC

2 3

4

Step 1 ϯŒ%||OKPWVG ϿŒ%OKPWVG | Step 2 ϯŒ%|OKPWVGU ϿŒ%OKPWVGU Vegetarian

69

Stuffed vine leaves Serves 4

Ingredients: | 1 spring onion 100 g long grain rice 40 g pine nut kernels 70 g raisins A few saffron threads Salt 2 tsp lemon juice VDUREJQRRGFOKPV| 250 g mild feta cheese Approx. 30 vine leaves (in brine, 150-200 g) 1 unwaxed lemon 3-4 bay leaves | Butter for greasing | Steam oven settings: ϯ Oven, without pressure Ͽ Oven, with pressure | |

1

%NGCPCPFƂPGN[UNKEGVJG URTKPIQPKQP2NCEGKPC|UQNKF cooking container with the rice, pine nut kernels, raisins, saffron CPFCNKVVNGUCNV2QWTKP|ON YCVGTVQEQXGTVJGTKEG|CPF EQQM5GGUGVVKPIUDGNQY| | Allow the rice to cool and season with salt, lemon juice and mint. Crumble the feta and UVKTKVKP| | Rinse the vine leaves thoroughly in hot water and drain well, cut out the stalk if necessary, cut the thicker ribs UQVJG[CTGƃCVQTTGOQXG GPVKTGN[|5RQQPQP|VURQH the rice mixture, depending on the size of the leaf, fold in the sides and roll up tightly. Place close together in a buttered, perforated container. | Wash the lemon under hot water, dry and slice thinly. Place bay leaves between the stuffed vine leaves and cook. See UGVVKPIUDGNQY|5GTXGXKPGNGCXGU hot or cold with pitta bread and CFKR|

2 3

4

>> Tip: Stuffed vine leaves can be RTGRCTGFKPCFXCPEG|CPFUGTXGF cold. To do this, drizzle them with oil to stop them from drying out and store in the fridge. 70

Vegetarian

Step 1 ϯŒ%||OKPWVGU ϿŒ%OKPWVGU | Step 4 ϯŒ%||OKPWVGU ϿŒ%OKPWVGU

71

2WORMKPYKVJQTCPIGQKN 5GTXGU

Ingredients: | MI|UOCNNRWORMKPQT *QMMCKFQUSWCUJ WPYCZGFQTCPIG ™DWPEJVJ[OG ONQNKXGQKN 5CNV $NCEMRGRRGT ITQEMGV IIQCVU EJGGUG

| Steam oven settings: ϯ1XGPYKVJQWVRTGUUWTG Ͽ1XGPYKVJRTGUUWTG |

1

9CUJVJGRWORMKPJCNXG CPFTGOQXGVJGUGGFUCPF VJGƂDTQWUKPPGTƃGUJ%WVVJG HTWKVKPVQUNKEGUCRRTQZ|EO VJKEM

2

9CUJCPF|FT[VJGQTCPIG CPFƂPGN[ITCVGVJGRGGN 2WNNQHHVJGVJ[OGNGCXGU EJQRCPFOKZVQIGVJGTYKVJ QNKXGQKNQTCPIGRGGNUCNVCPF RGRRGT|%QXGTVJGRWORMKPUNKEGU QPDQVJUKFGUYKVJšQHVJGQKN RNCEGKPCUQNKFEQPVCKPGTCPF EQQM5GGUGVVKPIUDGNQY|

3

+PVJGOGCPVKOG ENGCPVJGTQEMGVVGCT VJGNGCXGUCPFFKXKFG DGVYGGPRNCVGU|2NCEG|VJG RWORMKPQPVQRFTK\\NG YKVJTGOCKPKPI|QTCPIGQKN UECVVGT|YKVJUOCNNRKGEGUQH IQCVUEJGGUGCPFUGTXG

>> Tip: *QMMCKFQRWORMKPKUCUOCNNV[RG QHUSWCUJYKVJVJKPUMKPYJKEJECP DGGCVGP|6JGƃGUJJCUCPWVV[ CTQOCCPFEQORNGOGPVUOCP[ FKHHGTGPVƃCXQWTU 72

8GIGVCTKCP

Step 2 ϯŒ%||OKPWVGU ϿŒ%OKPWVGU

Vegetable rolls Serves 4

Ingredients: | 100 g spelt grain 100 ml water 1 red pepper 1 green pepper 1 onion 1 Chinese cabbage 100 g grated cheese 2 tbsp chopped parsley I|ETÄOGHTCÊEJG |OGFKWOGII| Salt Pepper

| Steam oven settings: ϯ1XGPYKVJQWVRTGUUWTG Ͽ1XGPYKVJRTGUUWTG | | |

>> Tip: 9JGPEQQMKPIYKVJUVGCO[QW can cook on all levels at the same time, saving both time and energy.

1

Place the spelt grain and water in a solid container and cook. See settings below.

2

Dice the peppers and QPKQPRNCEGKPCRGTHQTCVGF container and cook together with the spelt. See settings below.

3

$NCPEJVJGNCTIGNGCXGUQH the Chinese cabbage in CRGTHQTCVGFEQPVCKPGT5GG settings below.

4

Mix all the other ingredients and season with salt and pepper. Spread on the Chinese ECDDCIGNGCXGUTQNNWRCPFEQQM CICKP5GGUGVVKPIUDGNQY|5GTXG YKVJNCODUNGVVWEG

Step 1 ϯŒ%||OKPWVGU ϿŒ%||OKPWVGU | Step 2 ϯŒ%|OKPWVGU ϿŒ%|OKPWVGU | Step 3 ϯŒ%||OKPWVGU ϿŒ%|OKPWVGU | Step 4 ϯŒ%|OKPWVGU ϿŒ%||OKPWVGU Vegetarian

73

)TGGPVCINKCVGNNGYKVJ CUGNGEVKQPQHUCWEGU Serves 4

Ingredients: | 500 g green tagliatelle Water Salt |VDURQKN| | )QTIQP\QNCUCWEG I)QTIQP\QNCEJGGUG |ONFQWDNGETGCO ONOKNM VDUREQTPƃQWT Salt 2GRRGT 0WVOGI | $CUKNUCWEG DWPEJQHDCUKN IETÄOGHTCÊEJGYKVJ JGTDU .GOQPLWKEG Salt | Steam oven settings: ϯ1XGPYKVJQWVRTGUUWTG Ͽ1XGPYKVJRTGUUWTG

1

2NCEGVJGVCINKCVGNNGKP UQNKFEQPVCKPGTUCPFƂNNYKVJ YCVGTVQEODGNQYVJGTKO #FFUCNVCPFEQQM5GGUGVVKPIU DGNQY

2

)QTIQP\QNCUCWEGFKEGVJG EJGGUGCPFJGCVKPCRCPQP VJGJQDQXGTCNQYJGCV5VKT KPVJGETGCO/KZVJGOKNMCPF EQTPƃQWTCPFFTK\\NGKPVQVJG UCWEGUVKTTKPICU[QWFQ$TKPI VQVJGDQKNVJGPUGCUQPVQVCUVG YKVJUCNVRGRRGTCPFPWVOGI



$CUKNUCWEG(KPGN[EJQR VJGDCUKNVJGPOKZCNNVJG KPITGFKGPVUHQTVJGUCWEG VQIGVJGT

Step 1 ϯŒ%||OKPWVGU ϿŒ%||OKPWVGU 74

Vegetarian

75

Vegetarian stuffed peppers Serves 4

Ingredients: | 100 g cracked spelt 100 ml vegetable stock 4 peppers 2 tbsp diced pepper 100 g grated carrot 100 g sweet corn 2 onions 2 tbsp butter 100 g crème fraîche 4 tbsp chopped parsley 2 tbsp grated cheese Salt Pepper Paprika | Sauce: 125 ml vegetable stock 2 tbsp tomato purée 100 g crème fraîche Salt Pepper Paprika Sugar | Steam oven settings: ϯ Oven, without pressure Ͽ1XGPYKVJRTGUUWTG| |

1

Place the grain and stock in a solid container and cook. See settings below. | Wash the peppers and cut the lids off at the stalk end. 2WVVJGRGRRGTUVQQPGUKFG|CPF FKEGVJGƃGUJHTQOVJGNKFU 2NCEGVJGFKEGFRGRRGT|KPC solid container with the carrots, sweet corn, onion and butter. Cover with heat-resistant foil or a lid* and steam. See settings DGNQY|| | Mix the crème fraîche, parsley, cracked spelt and cheese and season with salt, pepper and paprika. Stir this KPVQVJGXGIGVCDNGUCPFVJGPƂNN the peppers with the mixture. Place in a perforated container with a solid container under it to catch any juices and cook. See settings below. | To make the sauce stir the tomato purée into the vegetable stock, add the crème fraîche and season with salt, pepper, paprika and a little sugar to taste. Once cooked serve on a bed of rice garnished with freshly chopped herbs.

2

3

4

|

| | | | | | | *Lids for Miele steam oven containers CTGCXCKNCDNGHTQOVJG/KGNG|9GDUJQR

76

Vegetarian

Step 1 ϯŒ%||OKPWVGU ϿŒ%||OKPWVGU | Step 2 ϯŒ%|OKPWVGU ϿŒ%||OKPWVGU | Step 3 ϯŒ%||OKPWVGU ϿŒ%||OKPWVGU

/WUJTQQOFWORNKPIU YKVJCRWORMKPUCWEG Serves 4

Ingredients: | I|HTGUJ[GCUV ONOKNMHCVEQPVGPV IƃQWT RKPEJQHUWICT IUCNV OGFKWOGII[QNM IDWVVGT ™DWPEJQHRCTUNG[ IYJKVGOWUJTQQOU UOCNNQPKQPU 5CNV 0WVOGI Pepper UOCNNRWORMKP

CRRTQZMI ONCRRNGLWKEG ONXGIGVCDNGUVQEM (NQWT | $WVVGTHQTITGCUKPI IETÄOGHTCÊEJG | || Steam oven settings: ϯ1XGPYKVJQWVRTGUUWTG Ͽ1XGPYKVJRTGUUWTG | |

1

5VKTVJG[GCUVKPVQVJG NWMGYCTOOKNMVJGPCFFVJG ƃQWTUWICTUCNVGII[QNMCPF IQHUQHVDWVVGT-PGCFHQT CRRTQZOKPWVGUVQCUOQQVJ FQWIJ|2NCEGWPEQXGTGFKPVJG QXGPCPFNGCXGVQRTQXG5GG UGVVKPIUDGNQY

2

(KPGN[EJQRVJGRCTUNG[UNKEG VJGOWUJTQQOUWRVJKPN[ CPFEJQRWRVJGQPKQPU.KIJVN[ HT[VJGOWUJTQQOUKPDCVEJGUKP CNKVVNGJQVDWVVGTWPVKNCNNVJG NKSWKFJCUGXCRQTCVGF9KVJVJG NCUVDCVEJQHOWUJTQQOUCFF JCNHVJGEJQRRGFQPKQPUVJGP UGCUQPYGNNYKVJUCNVRGRRGT CPFPWVOGI|(QNFKP|QHVJG RCTUNG[CPFNGCXGVQEQQN||

4

6CMGVJGFQWIJQWVQH VJGQXGPCPFFKXKFGKPVQ RQTVKQPUQPCFWUVGFUWTHCEG| 2TGUUGCEJQPGƃCVCPFTQNN KPVQEKTENGUCRRTQZ|´EO| 2NCEGCJGCRGFURQQPHWNQHVJG OWUJTQQOOKZQPGCEJCPF YTCRVJGFQWIJCTQWPFKVVQ HQTOCDCNN|%QXGTCPFNGCXGVQ RTQXGHQTCPQVJGTOKPWVGU| 6JGPRNCEGKPCITGCUGF RGTHQTCVGFEQPVCKPGT5NKFGVJKU KPVQVJGQXGPWPFGTPGCVJVJG RWORMKPEQPVCKPGTCPFEQQM DQVJVQIGVJGT5GGUGVVKPIU DGNQY

5

&TCKPVJGRWORMKP TGVCKPKPIVJGLWKEGU2WTÅG VJGRWORMKPƃGUJYKVJON QHVJGEQQMKPILWKEGUVJGPOKZ KPVJGETÄOGHTCÊEJG5GCUQP 2GGNVJGRWORMKPJCNXGKV VQVCUVGCPFCFFOQTGQHVJG CPFTGOQXGVJG|UGGFUCPF EQQMKPILWKEGUKHPGEGUUCT[5GTXG ƂDTQWUOCVVGT&KEGVJGƃGUJ VJGUCWEGYKVJVJGOWUJTQQO CPFRNCEGKPCUQNKFEQPVCKPGT FWORNKPIU)CTPKUJYKVJCHGY YKVJVJGTGOCKPKPIQPKQPVJG CRRNGLWKEGCPFVJGUVQEM5GCUQP NGHVQXGTOWUJTQQOUCPFHTGUJN[ EJQRRGFRCTUNG[ VQVCUVGYKVJUCNVCPFRGRRGT

3

Step 1 ϯŒ%||OKPWVGU ϿŒ%||OKPWVGU | Step 4 ϯŒ%||OKPWVGU ϿŒ%||OKPWVGU 8GIGVCTKCP

77

Potatoes with a choice of dips Serves 4

Ingredients: | 750 g potatoes (in their skins) | Dip 1: 1 red and 1 yellow pepper 1 shallot 1 tbsp green peppercorns ½ bunch of chives 200 g vegetable spread 150 g low fat quark 50 g yoghurt (1.5% fat) |VDUROWUVCTF Salt Pepper | Dip 2: 250 g low fat quark IETÄOGHTCÊEJG| |ƂPGN[FKEGFQPKQP |ETWUJGFICTNKEENQXG |VDUREJQRRGFJGTDU Salt Pepper | Dip 3: I|ETGCOEJGGUG IETÄOGHTCÊEJG IUOQMGFUCNOQP Salt Pepper Chopped dill

1

Wash and scrub the potatoes, place in a perforated container and cook. See settings below. | Dip 1: Chop the shallot, peppers and chives. Mix together and season with salt and pepper | Dip 2: Mix all the ingredients together and season with salt and pepper. | &KR/KZVJGETGCOEJGGUG VQIGVJGTYKVJVJGETÄOG HTCÊEJG%WVVJGUOQMGFUCNOQP into strips and stir in. Season with salt and pepper and serve garnished with chopped dill.

2 3 4

| Steam oven settings: ϯ Oven, without pressure Ͽ Oven, with pressure

Step 1 ϯŒ%||OKPWVGU ϿŒ%||OKPWVGU 78

Vegetarian

79

Fish

Fishing for compliments | (KUJDGPGƂVUDQVJVJGDQF[CPFUQWN5CNVYCVGT ƂUJKUTKEJKPKQFKPGXKVCOKPURTQVGKPCPF QOGICHCVV[CEKFUYJKEJDQQUVRJ[UKECNƂVPGUU EQPEGPVTCVKQPNGXGNURQYGTUQHQDUGTXCVKQPCPF IGPGTCNYGNNDGKPI#NQYECNQTKGXGTUCVKNGHQQF ƂUJGPLQ[UITGCVRQRWNCTKV[KPOCP[SWCTVGTU CPFYGUJQWNFCNNGCVKVVYKEGCYGGMCURCTVQHC JGCNVJ[FKGV

80

Fish

81

(KUJTQWNCFGU YKVJCOWUVCTFUCWEG Serves 4

Ingredients: | 1 day old bread roll 2-3 tbsp mustard seed |DWPEJQHFKNN |VURUVTQPIOWUVCTF IETÄOGHTCÊEJG Salt Pepper Sugar |EQWTIGVVGU IGCEJ IƂTOƂUJ

GINKPIEQFQTUCNOQPVTQWV | Steam oven settings: ϯ1XGPYKVJQWVRTGUUWTG Ͽ1XGPYKVJRTGUUWTG | |

>> Tip: .KPIEQFKUVJGNCTIGUVQHVJGEQF HCOKN[ITQYKPIVQCDQWVEO NQPICPFCDQWVMIKPYGKIJV+V KUCRQRWNCTƂUJCPFECPDGUGTXGF UOQMGFQTUCNVGF 82

(KUJ

1

&KEGVJGDTGCFTQNNCPF YJK\\VQƂPGDTGCFETWODU KPCHQQFRTQEGUUQT&T[TQCUV VJGOWUVCTFUGGFKPCHT[KPI RCPVJGPNGCXGVQEQQN2NWEM CPFƂPGN[EJQRVJGFKNN/KZVJG OWUVCTFETÄOGHTCÊEJGOWUVCTF UGGFCPFDTGCFETWODU5GCUQP YKVJUCNVRGRRGTCPFUWICTVQ VCUVGCPFVJGPRNCEGVQQPGUKFG | %NGCPVJGEQWTIGVVGCPFEWV NGPIVJYC[UKPVQUNKEGU CRRTQZOOVJKEM2NCEGKP RGTHQTCVGFEQPVCKPGTUCPFEQQM WPVKNUQHV5GGUGVVKPIUDGNQY | 9CUJCPFRCVFT[VJGƂUJ %WVKPVQRKGEGUEOYKFGVJG UCOGNGPIVJCUVJGEQWTIGVVG UNKEGU5GCUQPVJGEQWTIGVVGU CPFƂUJYKVJUCNVCPFRGRRGT %QCVGCEJEQWTIGVVGUNKEGYKVJ VJGOWUVCTFETGCOCPFRNCEG CRKGEGQHƂUJQPVQR4QNNWR CPFUGEWTGYKVJCEQEMVCKNUVKEM| 2NCEGWRTKIJVKPCRGTHQTCVGF EQPVCKPGTCPFRNCEGKPVJGQXGP QXGTCUQNKFEQPVCKPGTVJGPEQQM 5GGUGVVKPIUDGNQY

2 3

Step 2 ϯŒ%|OKPWVGU ϿŒ%OKPWVGU | Step 3 ϯŒ%||OKPWVGU ϿŒ%OKPWVGU

83

6CINKCVVGNK YKVJEQFKPCETGCOUCWEG 5GTXGU

Ingredients: | IEQFƂNNGV I|EQWTIGVVGU 5CNV Pepper DC[NGCH URTKIUQHVJ[OG URTKIUQHTQUGOCT[ ONFQWDNGETGCO ONFT[YJKVGYKPG ONXGIGVCDNGUVQEM I|ƃQWT IDWVVGT IITGGPVCINKCVGNNG

| Steam oven settings: ϯ1XGPYKVJQWVRTGUUWTG Ͽ1XGPYKVJRTGUUWTG

1

4KPUGCPFRCVFT[VJGƂUJ %WVKPVQEOEWDGU %NGCPVJGEQWTIGVVGUEWVKP JCNHNGPIVJYC[UCPFEJQRKPVQ |EOEWDGU2NCEGDQVJKPCUQNKF EQPVCKPGTCPFUGCUQPYKVJUCNV CPFRGRRGT| | 6KGVJGDC[NGCHVJ[OGCPF TQUGOCT[VQIGVJGTCPFCFF VQVJGƂUJ/KZVJGFQWDNG ETGCOYKPGCPFUVQEMCPFRQWT QXGTVJGƂUJ-PGCFVJGƃQWT CPFDWVVGTCPFHQTOKPVQNKVVNG DCNNU&TQRVJGUGKPVQVJGNKSWKF CPFEQQM5GGUGVVKPIUDGNQY | /GCPYJKNGEQQMVJG VCINKCVGNNGKPDQKNKPI YCVGTCEEQTFKPIVQVJGRCEMGV KPUVTWEVKQPUVJGPFTCKPVJGO | 4GOQXGVJGDWPEJQHJGTDU HTQOVJGUCWEG7UKPICHQTM ECTGHWNN[UVKTVJGƃQWTDCNNUKPVQ VJGUCWEGUGCUQPVQVCUVGCPF UGTXGYKVJVJGPQQFNGU

2

3 4

Step 2 ϯŒ%||OKPWVGU ϿŒ%OKPWVGU 84

(KUJ

%CPPGNNQPKUVWHHGF YKVJUCNOQPCPFCURCTCIWU Serves 4

Ingredients: | I|GCEJQHYJKVGCPFITGGP CURCTCIWU UJCNNQVU UJGGVUQHNCUCIPG 5CNV IUCNOQPƂNNGV DWPEJQHDCUKN IETÄOGHTCÊEJG 2GRRGT IDWVVGT | $WVVGTHQTITGCUKPI | Steam oven settings: ϯ1XGPYKVJQWVRTGUUWTG Ͽ1XGPYKVJRTGUUWTG

1

9CUJVJGCURCTCIWU2GGNVJG YJKVGCURCTCIWUEQORNGVGN[ CPFUPCRQHH|VJGDQVVQOVJKTF QHVJGITGGPCURCTCIWU5RNKV KPJCNHCPFEQQMKPRGTHQTCVGF EQPVCKPGTU2GGNCPFVJKPN[UNKEG VJGUJCNNQVUVJGPUECVVGTQXGTVJG CURCTCIWU2NCEGKPVJGQXGPCPF EQQM5GGUGVVKPIUDGNQY

2

/GCPYJKNGEQQMVJGUJGGVU QHNCUCIPGKPUCNVGFDQKNKPI YCVGTQPVJGJQDCEEQTFKPI VQVJGRCEMGVKPUVTWEVKQPU 9JGPUQHVGPQWIJVQHQTOKPVQ ECPPGNNQPKRNWPIGKPVQKEGEQNF YCVGT

3

4KPUGCPFRCVFT[VJGUCNOQP VJGPEWVKPVQUVTKRU2NWEM VJGDCUKNNGCXGUHTQOVJGUVGOU CPFRNCEGJCNHVQQPGUKFG%JQR WRVJGTGUV5VKTKPVQVJGETÄOG HTCÊEJGCPFUGCUQPYKVJUCNVCPF RGRRGT

4

&TCKPVJGNCUCIPGCPFEQCV GCEJQPGYKVJVJGDCUKN ETGCO|2NCEGCHGYRKGEGUQH ITGGPCPFYJKVGCURCTCIWUQP VJGOUECVVGTYKVJUJCNNQVUCPF UCNOQPUVTKRUCPFTQNNWR|2NCEG VJGECPPGNNQPKVKIJVN[VQIGVJGT KPCITGCUGFRGTHQTCVGF EQPVCKPGTCPFUVGCO5GG UGVVKPIUDGNQY

5

/GNVVJGDWVVGTQPVJGJQD NKIJVN[UCNVKVCPFVQUUKPVJG TGOCKPKPIDCUKNNGCXGU&TK\\NG VJKUQXGTVJGECPPGNNQPKCPF UGTXG

Step 1 ϯŒ%||OKPWVGU ϿŒ%OKPWVGU | Step 4 ϯŒ%||OKPWVGU ϿŒ%OKPWVGU (KUJ

85

5GCDTGCOQPCDGF QHXGIGVCDNGU 5GTXGU

Ingredients: | 1 bunch of basil |WPYCZGFQTCPIG |ENQXGUQHICTNKE |VDURQNKXGQKN Salt 2GRRGT 250 g courgettes 250 g celery 400 g carrots |UGCDTGCO

CRRTQZIGCEJ | Steam oven settings: ϯ1XGPYKVJQWVRTGUUWTG Ͽ1XGPYKVJRTGUUWTG

1

6GCTQHHVJGDCUKNNGCXGU CPFEJQRVJGOWRƂPGN[ 9CUJVJGQTCPIGKPJQVYCVGT FT[KVCPFƂPGN[ITCVGVJG RGGN5SWGG\GVJGLWKEG2GGN CPFETWUJVJGICTNKE/KZVJG ICTNKEYKVJVJGDCUKNVJGITCVGF QTCPIGRGGNVDURQHQTCPIG LWKEGQKNUCNVCPFRGRRGT

2

Rinse the courgettes and EGNGT[RGGNVJGECTTQVU%JQR all three into batons about 5 EONQPI2NCEGKPRGTHQTCVGF EQPVCKPGTUGCUQPYKVJCNKVVNG UCNVCPFRGRRGT|

3

4KPUGCPFRCVVJGƂUJFT[ 5RTKPMNGVDURQHVJGDCUKN UCWEGKPVJGECXKV[QHGCEJQPG CPFUGCUQPYKVJUCNV2NCEGVJG ƂUJQPVQRQHVJGXGIGVCDNGU CPFEQQM5GGUGVVKPIUDGNQY 5GTXGVJGƂUJYKVJVJG XGIGVCDNGUCPFVJGTGOCKPKPI UCWEG

Step 3 ϯŒ%||OKPWVGU ϿŒ%OKPWVGU 86

Fish

87

%QFYTCRRGFKPNGGMU Serves 4

Ingredients: | MI|NGGMU EQQMKPICRRNG (approx. 160 g) |VDURNGOQPLWKEG IETGCOEJGGUG VDURJQTUGTCFKUJUCWEG 5CNV Pepper IƂNNGVQHEQF ONFT[YJKVGYKPG ONFQWDNGETGCO IDWVVGT $WVVGT|HQTITGCUKPI

| Steam oven settings: ϯ1XGPYKVJQWVRTGUUWTG Ͽ1XGPYKVJRTGUUWTG

1

%NGCPVJGNGGMUCPFECTGHWNN[ TGOQXGVJGNCTIGUVQWVGT NGCXGU9CUJVJGUGCPFVJGP DNCPEJVJGOKPCRGTHQTCVGF EQPVCKPGTWPVKNVJG[CTGRNKCDNG GPQWIJVQJCPFNG5GGUGVVKPIU DGNQY | 5NKEGVJGTGOCKPKPINGGMUKPVQ TKPIUYCUJCPFFTCKPVJGO 2GGNEQTGCPFƂPGN[ITCVGVJG CRRNG/KZVJGCRRNGYKVJVJG ETGCOEJGGUGCPFJQTUGTCFKUJ and season to taste. Rinse and RCVVJGƂUJFT[%WVKPVQHQWT GSWCNRKGEGUCPFUGCUQPYKVJ UCNVCPFRGRRGT | 6CMGVJGNGGMNGCXGUQWVQH VJGQXGPCPFRNCEGVJGNGGM TKPIUKPCUQNKFEQPVCKPGT5GCUQP CPFRQWTQXGTVJGYKPGCPF ETGCO&QVYKVJDWVVGT2NCEGKP VJGQXGPCPFEQQM5GGUGVVKPIU DGNQY | 6CMGNGGMNGCXGUCPFNC[ VJGOQXGTGCEJQVJGTKPC UVCTHQTOCVKQP2NCEGCRKGEG QHƂUJKPVJGOKFFNGCPFEQCV YKVJVJGCRRNGOKZVWTG(QNF VJGNGGMNGCXGUQXGTVJGVQRCPF UGEWTGYKVJCEQEMVCKNUVKEM6JGP RNCEGKPCITGCUGFRGTHQTCVGF EQPVCKPGTCPFEQQMCNQPIUKFG VJGNGGMTKPIU|5GGUGVVKPIU DGNQY



3

4

>> Tip: %QFITQYUVQCPCXGTCIGQHEO KPNGPIVJYGKIJKPICTQWPFMI| +VJCUCXGT[JKIJXKVCOKP#CPF &|EQPVGPV|CPFKUCXGT[XGTUCVKNG MKVEJGPKPITGFKGPVYJKEJECPDG EQQMGFKPCPWODGTQHFKHHGTGPV YC[UKPENWFKPIITKNNKPIUVGCOKPI DCMKPITQCUVKPICPFHT[KPI 88

(KUJ

Step 1 ϯŒ%|OKPWVGU ϿŒ%OKPWVG | Step 3 ϯŒ%||OKPWVGU ϿŒ%OKPWVG | Step 4 ϯŒ%||OKPWVGU ϿŒ%OKPWVGU

4QOCPQRGRRGTUUVWHHGFYKVJ tuna 5GTXGU

Ingredients: | 75 g long grain rice Salt 100 ml water 8 red Romano peppers 50 g sundried tomatoes in oil I|ITGGPQNKXGUUVQPGF| 1 tin (140 g drained weight) VWPCƂUJKPDTKPG ™DWPEJQHQTGICPQ 125 g Ricotta Pepper ONXGIGVCDNGUVQEM 100 ml dry white wine | Steam oven settings: ϯ1XGPYKVJQWVRTGUUWTG Ͽ1XGPYKVJRTGUUWTG

1

Put the rice with a little UCNVKPCUQNKFEQPVCKPGT EQXGTYKVJYCVGTCPFEQQM5GG UGVVKPIUDGNQY

2

%NGCPVJGRGRRGTUEWVKPJCNH NGPIVJYC[UTGOQXGCP[RKVJ CPFTKPUG&TCKPVJGVQOCVQGU CPFQNKXGUCPFƂPGN[EJQR&TCKP VJGVWPCCPFDTGCMWRYKVJC HQTM6GCTVJGQTGICPQNGCXGUQHH VJGUVGOUCPFEJQRƂPGN[

3

/KZVJGVWPCQTGICPQ VQOCVQGUQNKXGUCPFTKEQVVC 5GCUQPYKVJUCNVCPFRGRRGT|(KNN the peppers with the mixture CPFRNCEGKPCUQNKFEQPVCKPGT 2QWTKPVJGUVQEMCPFVJGYKPG CPFEQQM5GGUGVVKPIUDGNQY

>> Tip: 6JGRGRRGTUECPCNUQDGUVWHHGF YJQNG6QFQUQTGOQXGVJGUVCNM GPFECTGHWNN[ENGCPVJGECXKV[VJGP WUKPICURQQPƂNNVJGRGRRRGTU| 6T[VQIGVVJGOKZVWTGKPCUHCTCU [QWECP1PEGEQQMGFVJGRGRRGTU ECPDGEWVKPVQVJKEMUNKEGUCPF UGTXGFQPCDGFQHNGVVWEGCUC UVCTVGT

Step 1 ϯŒ%||OKPWVGU ϿŒ%OKPWVGU | Step 3 ϯŒ%||OKPWVGU ϿŒ%OKPWVGU (KUJ

89

Salmon trout with oriental greens Serves 4

Ingredients: | 450 g green asparagus 500 g carrots 1 bunch of spring onions 175 g mung beansprouts (drained) 2-3 cloves of garlic 1 piece of ginger (approx. 15 g) ONƂUJUVQEM 40 ml dry sherry 2-3 tbsp rice vinegar 4-5 tbsp soy sauce UCNOQPVTQWVƂNNGVU CRRTQZ IGCEJ&GHTQUVƂTUV|KH frozen) Salt 1 unwaxed lime Brown sugar VUREQTPƃQWT

| Steam oven settings: ϯ Oven, without pressure Ͽ Oven, with pressure

1

Rinse the asparagus and trim the bottom third of each one. Peel and quarter the carrots NGPIVJYC[U|%NGCPVJGURTKPI onions and chop into 5 cm long pieces. Place the vegetables into a solid container together with the drained mung beansprouts. | Peel the garlic and ginger CPFƂPGN[ITCVGVJGO5VKT KPVQVJGƂUJUVQEMVQIGVJGTYKVJ the sherry, 1 tbsp rice vinegar and 3 tbsp soy sauce. Pour over VJGXGIGVCDNGUCPFEQQM5GG UGVVKPIUDGNQY| | Meanwhile rinse and pat FT[VJGƂUJVJGPUGCUQP with salt. Wash the lime in hot water, rub dry and cut into VJKPUNKEGU|.C[VJGƂUJQPVJG vegetables and arrange the UNKEGUQHNKOGQPVQRVJGPEQQM See settings below. | 2QWTVJGLWKEGUHTQOEQQMKPI into a small saucepan. Switch the oven off, and leave VJGXGIGVCDNGUCPFƂUJKPKVVQ MGGRYCTO|*GCVVJGLWKEGUQP a high setting for 3-4 minutes and bring to a rolling boil. Add VJGTGOCKPKPI|XKPGICTUQ[UCWEG and sugar to get a sweet and UQWTVCUVG||/KZVJGEQTPƃQWT with a little water and use to VJKEMGPVJGUCWEG5GTXGYKVJVJG ƂUJCPFVJGXGIGVCDNGUVQIGVJGT with some steamed rice.

2

3

4

90

Fish

Step 2 ϯŒ%||OKPWVGU ϿŒ%OKPWVGU | Step 3 ϯŒ%|OKPWVGU ϿŒ%OKPWVGU

91

Tuna steaks with tomato rice Serves 4

Ingredients: | 1 small bunch of lemon thyme 2 cloves of garlic 2 shallots 80 ml olive oil 5 black peppercorns VWPCƂUJUVGCMU

CRRTQZIGCEJ | 500 g tomatoes 200 g long grained rice 1 tsp mustard seed 250 ml vegetable stock 1 tbsp tomato purée Salt Pepper 100 g frozen peas 4-6 sprigs of basil | Steam oven settings: ϯ Oven, without pressure Ͽ Oven, with pressure

1

Pluck the leaves from about 6 sprigs of lemon thyme. Peel the garlic and the shallots CPFEJQRƂPGN[YKVJVJGVJ[OG Mix into the olive oil and RGRRGTEQTPU||

2

Rinse and pat dry the tuna steaks. Place in the marinade, cover and leave in the TGHTKIGTCVQTHQTCDQWVJQWTU||

3

Wash the tomatoes, remove the stalks and cut a cross into the top of each one. Place in a perforated container and steam. See settings below.

4

Let the tomatoes cool slightly, then remove the skins and dice them.

5

Place the rice, mustard seed, vegetable stock and tomato purée in a solid container. Season with salt and pepper and cook. See settings below.

6

Fold the diced tomatoes and peas into the rice, place the tuna on top and season lightly with salt. Drizzle the marinade over the top and cook. See settings below.

7

Pluck the leaves from the remaining sprigs of thyme and the basil. Use to garnish the tomato rice and serve with the tuna.

92

Fish

Step 3 ϯŒ%||OKPWVG ϿŒ%OKPWVG | Step 5 ϯŒ%||OKPWVGU ϿŒ%OKPWVGU | Step 6 ϯŒ%||OKPWVGU ϿŒ%OKPWVGU

Fillet of sole in a prawn sauce 5GTXGU

Ingredients: | INGOQPUQNGƂNNGVU Lemon juice Salt Pepper 250 g frozen prawns ONƂUJUVQEM |VURHTQ\GPFKNN 2–3 tbsp sour cream 9JKVGYKPGQTNGOQPLWKEG | Alternative %JCORCIPGUCWEG |VDURDWVVGT |UJCNNQV ONEJCORCIPG 250 ml double cream Salt Pepper #|USWGG\GQHNGOQPLWKEG |VDURXGT[EQNFDWVVGT |VDUREJGTXKN | Steam oven settings: ϯ1XGPYKVJQWVRTGUUWTG Ͽ1XGPYKVJRTGUUWTG

>> : +PUVGCFQHUQNGVJKUTGEKRGEQWNF CNUQDGOCFGYKVJƂNNGVUQHRNCKEG

1

6TKOVJGNGOQPUQNGCPF URTKPMNGYKVJNGOQPLWKEG 5GCUQPYKVJUCNVCPFRGRRGT

2

Place in a solid container VQIGVJGTYKVJVJGRTCYPU CPFƂUJUVQEMCPFEQQM5GG UGVVKPIUDGNQY

3

#HVGTEQQMKPIHQNFKP VJGUQWTETGCOCPFCFF YJKVGYKPGQTNGOQPLWKEG VQVCUVG|+HYKUJGFVJGUCWEG ECPDGVJKEMGPGFYKVJCNKVVNG EQTPƃQWT

#NVGTPCVKXG|%JCORCIPGUCWEG | *GCVVJGDWVVGTQPVJGJQD KPCHT[KPIRCP&KEGVJG UJCNNQVCPFNKIJVN[HT[KPVJG DWVVGT

 5

#FFVJGEJCOICIPGTGFWEG VQJCNHVJGPRCUUVJTQWIJC UKGXG

6

#FFVJGETGCOCPFTGFWEG CICKP5GCUQPVQVCUVGYKVJ UCNVRGRRGTCPFCNKVVNGNGOQP LWKEG|$GCVVJGDWVVGTKPVQVJG UCWEGDKVD[DKV|,WUVDGHQTG UGTXKPIUVKTVJGEJQRRGFEJGTXKN KPVQVJGUCWEG

5VGR ϯŒ%||OKPWVGU ϿŒ%||OKPWVGU (KUJ

93

(KUJEWTT[ 5GTXGU

Ingredients: | IƂTOYJKVGƂUJ GI UJGCVƂUJ VDURUQ[UCWEG VDURNKOGLWKEG 5CNV Pepper 5QOGIKPIGT ENQXGQHICTNKE EJKNNKRGRRGT VDURITCVGFEQEQPWV ONEQEQPWVOKNM VDUREWTT[RQYFGT DWPEJQHURTKPIQPKQPU TKRGRGCEJGU | Steam oven settings: ϯ1XGPYKVJQWVRTGUUWTG Ͽ1XGPYKVJRTGUUWTG |

>> Tip: 5JGCVƂUJECPITQYVQCDQWV OGVTGUKPNGPIVJCPFMIKP YGKIJV6JG[VCUVGVJGKT|DGUVWR VQMI|6JG[CTGHQWPFCVVJG DQVVQOQHNCMGUCPFKPFGGRTKXGTU CUYGNNCUKPVJGUGC+H[QWECPPQV ƂPFUJGCVƂUJWUGCƂTOYJKVGƂUJ HQTVJKUTGEKRG 94

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1

%NGCPCPFFKEGVJGƂUJ 5GCUQPYKVJUQ[UCWEGNKOG LWKEGUCNVCPFRGRRGT | 2GGNCRKGEGQHIKPIGTCPF ITCVGKV%TWUJVJGICTNKECPF FGUGGFCPFƂPGN[FKEGVJGEJKNNK RGRRGT|| | 2NCEGCNNVJGKPITGFKGPVU GZEGRVHQTVJGURTKPIQPKQP KPCUQNKFEQPVCKPGTCPFEQQM 5GGUGVVKPIUDGNQY | %NGCPVJGURTKPIQPKQPUCPF UNKEGKPVQTKPIU5MKPCPF EJQRWRVJGRGCEJGU|#FFVQ VJGTGUVQHVJGKPITGFKGPVUCPF EQQM5GGUGVVKPIUDGNQY

2 3 4

Step 3 ϯŒ%||OKPWVGU ϿŒ%||OKPWVGU | Step 4 ϯŒ%||OKPWVGU ϿŒ%||OKPWVGU

95

4QNNGFƂNNGVUQHRNCKEG in a piquant sauce Serves 4

Ingredients: | IRNCKEGƂNNGV Salt Pepper Lemon juice Mustard Horseradish 4 small pickled gherkins 2 small onions ONƂUJUVQEM 100 ml white wine 1 tbsp frozen dill 20 g butter IƃQWT |ONFQWDNGETGCO | Steam oven settings: ϯ Oven, without pressure Ͽ Oven, with pressure

1

%NGCPVJGƂUJUGCUQPYKVJ salt, pepper and lemon juice and spread with mustard and horseradish sauce.

2

Cut the pickled gherkins into strips. Finely chop the onions CPFRNCEGQPVJGƂNNGVU4QNN WRVJGƂUJCPFUGEWTGYKVJC toothpick. Place in a perforated cooking container.

3

2WVVJGƂUJUVQEMYJKVG wine and dill into a solid container.

4

-PGCFVJGDWVVGTCPFƃQWT into small balls, place in the sauce and cook.

5

At the same time cook the ƂUJCPFVJGUCWEG5GG settings below. After cooking UVKTVQDTGCMWRVJGƃQWTDCNNU and thicken the sauce.

6

Stir in the double cream then season to taste with salt, pepper and white wine.

Step 5 ϯŒ%||OKPWVGU ϿŒ%||OKPWVGU 96

Fish

Trout in white wine sauce Serves 4

Ingredients: | For the sauce: 1 unwaxed lemon 2 carrots 450 ml white wine 150 ml white balsamic vinegar 150 ml water 4 sprigs of parsley 4 sprigs of thyme 1 tsp black peppercorns 6–8 cloves 4 trout Salt Pepper 75 g butter 6 tbsp stock Lemon slices | Steam oven settings: ϯ Oven, without pressure Ͽ Oven, with pressure

1 2

Peel the lemon, slice the carrots and clean the trout.

|

Pour the white wine, vinegar, water, lemon peel, carrots, JGTDUCPFURKEGUQXGTVJGƂUJKP a solid container and cook. See settings below. | *GCVVJGDWVVGTKP|VDURQH the sauce, pour this over the ƂUJCPFICTPKUJYKVJVJGNGOQP slices. Serve with rice topped with chopped fresh herbs.

3

Step 2 ϯŒ%||OKPWVGU ϿŒ%||OKPWVGU Fish

97

(KNNGVQHEQF in a tarragon sauce 5GTXGU

Ingredients: | EQFƂNNGVU 5CNV 3 sprigs of tarragon UJCNNQV 20 g butter ONFT[XGTOQWVJ ON|UQWTETGCO sVURVCTTCIQPXKPGICT| %C[GPPGRGRRGT | Steam oven settings: ϯ1XGPYKVJQWVRTGUUWTG Ͽ1XGPYKVJRTGUUWTG

1

5GCUQPVJGEQFƂNNGVUYKVJ UCNVCPFEQQMKPCUQNKF EQPVCKPGT5GGUGVVKPIUDGNQY||

2

(KPGN[EJQRVJGVCTTCIQPCPF FKEGVJGUJCNNQV5YGCVJCNH QHVJGVCTTCIQPCPFVJGUJCNNQV in butter on the hob.

3

#FFVJGXGTOQWVJDTKPIVQ VJGDQKNCPFTGFWEGD[JCNH 5KGXGVJGUCWEGCPFRQWTKVDCEM KPVQVJGRCP|

4

Add the sour cream and DTKPIVQVJGDQKN5VKTKPVJG VCTTCIQPXKPGICTCPFUGCUQP YKVJUCNVCPFEC[GPPGRGRRGT

5

$GHQTGUGTXKPICFFVJGTGUV of the tarragon. Pour the UCWEGQXGTVJGƂUJCPFUGTXG

Step 1 ϯŒ%||OKPWVGU ϿŒ%||OKPWVGU 98

Fish

99

/QPMƂUJKPCOWUJTQQO sauce Serves 4

Ingredients: | 30 g dried porcini mushrooms IUJCNNQVUƂPGN[FKEGF 20 g butter |OQPMƂUJƂNNGVU IGCEJ Juice of 1 lemon ONƂUJUVQEM |VDURYJKVGYKPG ON|UQWTETGCO |VDUR|FQWDNGETGCO Salt Pepper | Steam oven settings: ϯ1XGPYKVJQWVRTGUUWTG Ͽ1XGPYKVJRTGUUWTG | | || |

1

5QCMVJGRQTEKPKOWUJTQQOU overnight, then drain them and chop them up into small pieces.

2

Place the shallots and butter in a solid container, cover* CPFEQQM5GGUGVVKPIUDGNQY

3 4

Stir in the mushroom and steep for 2 minutes.

5MKPVJGOQPMƂUJ and place it in a solid EQPVCKPGT||&TK\\NGYKVJNGOQP LWKEGCFFVJGUVQEMCPFYJKVG YKPGCPFEQQM5GGUGVVKPIU DGNQY|2NCEGVJGƂUJVQQPGUKFG CPFMGGRYCTO



/CMGCUCWEGD[JGCVKPI VJGEQQMKPILWKEGUHTQOVJG ƂUJ|VQIGVJGTYKVJVJGUVGCOGF shallots on the hob and add the sour cream and the double ETGCO5GCUQPYKVJUCNVCPF pepper and pour this over the ƂUJ5GTXGYKVJYKNFTKEGCPF broccoli.

>> Tip: Porcini mushrooms have a RCTVKEWNCTN[FGNKECVGƃCXQWTCPF are in season during the summer OQPVJU$GECWUGQHVJGKTTCTKV[ VJG[ECPDGFKHƂEWNVVQƂPFHTGUJ JQYGXGTFTKGFRQTEKPKKUTGCFKN[ available. 100

Fish

* Lids for Miele steam oven containers are available from the Miele Webshop.

Step 2 ϯŒ%||OKPWVGU ϿŒ%||OKPWVGU | Step 4 ϯŒ%||OKPWVGU ϿŒ%||OKPWVGU

101

Haddock in a mustard sauce Serves 4

Ingredients: | 500 g haddock 200 g leeks and celery ONƂUJUVQEM 125 ml white wine |VUROKZGFJGTDU | Sauce: |OGFKWOGII[QNMU |VDURƂUJUVQEM |VDURYJKVGYKPG VURUJCTROWUVCTF |VDUREQCTUGITCKPGFOWUVCTF |VDURFQWDNGETGCO 2GRRGT Salt Sugar White wine | Steam oven settings: ϯ1XGPYKVJQWVRTGUUWTG Ͽ1XGPYKVJRTGUUWTG

1 2 3

%NGCPVJGƂUJFKEGCPF UGCUQPYKVJCNKVVNGUCNV|| (KPGN[EJQRWRVJGNGGMUCPF EGNGT[||

Place all the ingredients in a solid container and cook. See UGVVKPIUDGNQY

4

/KZVJGGII[QNMUYKVJVJG ƂUJUVQEMCPFYJKVGYKPG VJGPJGCVQXGTCDCKPOCTKG CPFDGCV|WPVKNHQCO[(QNFKP VJGOWUVCTFCPFFQWDNGETGCO CPFUGCUQPYKVJUCNVRGRRGT sugar and white wine to taste. 5GTXGYKVJFKNNRQVCVQGUCPFC EWEWODGTUCNCF

>> Tip: /WUVCTFITCKPKUCGWTQRGCP URKEGWUGFRTKOCTKN[|HQTOCMKPI mustard, sauces, marinades CPFUCNCFU+VKURQRWNCTCUCP CEEQORCPKOGPVVQƂUJCPFOCP[ meats including sausages and cold cuts. 102

Fish

Step 3 ϯŒ%||OKPWVGU ϿŒ%||OKPWVGU

6JCKƂUJEWTT[ Serves 4

Ingredients: | 50 g butter IƃQWT ONEQEQPWVOKNM QPKQP 20 g butter VQOCVQGU IEWTT[RCUVG ,WKEGQH™|CNGOQP ONUQ[UCWEG VDUREQTKCPFGT IƂUJƂNNGV | Steam oven settings: ϯ1XGPYKVJQWVRTGUUWTG Ͽ1XGPYKVJRTGUUWTG

>> Tip: %WTT[RCUVGKUTGCFKN[CXCKNCDNG HTQOUWRGTOCTMGVU$GECTGHWN YKVJTGFEWTT[RCUVGCUKVKU IGPGTCNN[XGT[JQV

1

*GCVVJGDWVVGTQPVJGJQD CPFUVKTKPVJGƃQWT#FFVJG EQEQPWVOKNMCPFDTKPIVQVJG DQKN| | &KEGVJGQPKQPCPFRNCEGKP CUQNKFEQPVCKPGTYKVJVJG DWVVGT%QXGT CPFEQQM5GG UGVVKPIUDGNQY | &KEGVJGVQOCVQGUCPFCFF VQVJGUVGCOGFQPKQP6QR WRYKVJVJGUCWEG6JGPCFF VJGEWTT[RCUVGNGOQPLWKEGUQ[ UCWEGCPFEQTKCPFGT | &KEGVJGƂUJCPFRNCEGKP CPQVJGTUQNKFEQPVCKPGT2QWT VJGUCWEGQXGTVJGVQREQXGT  CPFEQQM5GGUGVVKPIUDGNQY 5GTXGYKVJUVGCOGFTKEG

2 3 4

| | | | | | | | | | | | | | | | | | | | | | | | .KFUHQT/KGNGUVGCOQXGPEQPVCKPGTU CTGCXCKNCDNGHTQOVJG/KGNG9GDUJQR

Step 2 ϯŒ%||OKPWVGU ϿŒ%||OKPWVGU | Step 3 ϯŒ%||OKPWVGU ϿŒ%||OKPWVGU (KUJ

103

Salmon and leeks in a white wine sauce Serves 4

Ingredients: | 2 leeks 2 shallots 1 tbsp butter IUCNOQPƂNNGV Salt Pepper | White wine sauce: 125 ml white wine sVDURƂUJUVQEM 30 g cold butter 1 tbsp dill | Vermouth sauce: ONƂUJUVQEM 100 ml dry vermouth |OGFKWOGII[QNMU| 2 tbsp double cream 1 tbsp dry vermouth Salt Lemon pepper VDURƂPGN[EJQRRGFEJGTXKN | Steam oven settings: ϯ Oven, without pressure Ͽ Oven, with pressure

104

Fish

1

Cut the leeks into thin strips. Dice the shallots. Place both in a solid container with butter, cover* and cook. See settings below. | &KXKFGVJGUCNOQPƂNNGVKPVQ 4 portions and place on top of the vegetables. Season with salt and pepper and cook. See UGVVKPIUDGNQY| | *GCVWRVJGYKPGCPFƂUJ stock on the hob, stir in the ƃCMGFDWVVGTCPFUGCUQPYKVJ salt and pepper. Garnish with dill. | Place the salmon on a dish with the vegetables and the sauce. Serve with wild rice.

2 3

Vermouth sauce: | $TKPIVJGƂUJUVQEMYKVJVJG vermouth to the boil on the JQDCPFVJGPTGFWEGVQJCNH|| | /KZVQIGVJGTVJGGII[QNM and the double cream. Stir in 1 tbsp of vermouth then add to the sauce once it has cooled down a bit. | Season to taste with salt and lemon pepper. Garnish with chopped chervil.

5 6 7

4

| | | | | | | | | | | | | | | | | | | | | | | | |.KFUHQT/KGNGUVGCOQXGPEQPVCKPGTU CTGCXCKNCDNGHTQOVJG|/KGNG9GDUJQR

Step 1 ϯŒ%||OKPWVGU ϿŒ%||OKPWVGU | Step 2 ϯŒ%||OKPWVGU ϿŒ%||OKPWVGU

105

Meat

Tender, melt in the mouth meat | Meat cooked in a Miele steam oven is tender CPF|LWKE[CPFCNYC[UEQOGUQWVLWUVJQY[QW YCPVKV6JGPWVTKGPVUKPVJGOGCVsRTQVGKP XKVCOKPUCPFOKPGTCNUKPRQWNVT[XKVCOKP$ KPRQTMCPFVJGJKIJKTQPEQPVGPVKPDGGH TGOCKPXKTVWCNN[KPVCEVYJGPEQQMKPIKPUVGCO 6JGEQQMKPILWKEGUHTQOOGCVCPFHCVKUGCUKN[ TGVCKPGFKPUVGCOEQQMKPICPFECPVJGPDGWUGF VQOCMGVJGRGTHGEVITCX[+H[QWYCPV[QWTOGCV DTQYPGF[QW NNƂTUVJCXGVQUGCTKVKPCRCPQP VJGJQDCPFVJGPEQQMKVKPVJGUVGCOQXGP

106

Meat

107

Stuffed turkey breast Serves 6

Ingredients | 1 onion 120 g dried apricots 1 tbsp butter 150-180 ml dry sherry Salt Cayenne pepper Pepper 1.5 kg turkey breast 1 kg carrots 2 bunches of spring onions 100 g full fat cream cheese 1 tsp honey I|UNKEGFJCO| VDURUWPƃQYGTQKN 100 ml chicken stock 100 ml double cream %JKEMGPITCX[ITCPWNGU| QTEQTPƃQWT QRVKQPCN | Steam oven settings: ϯ1XGPYKVJQWVRTGUUWTG Ͽ1XGPYKVJRTGUUWTG

1

Peel and dice the onion, dice the apricots. Place both KPCUQNKFEQPVCKPGTYKVJVJG DWVVGT|ONUJGTT[UCNVCPF cayenne pepper and cook. See UGVVKPIUDGNQY | Trim the turkey breast and then cut to make as large a ƃCVRKGEGQHOGCVCU[QWECP| 2NCEGDGVYGGPVYQUJGGVUQH RNCUVKEƂNOCPFƃCVVGPYKVJC OGCVOCNNGV5GCUQPYKVJUCNV and pepper. | Leave the apricot mixture to cool. Peel the carrots and chop into thick slices. Chop the spring onions into chunks and place both in a solid container. 5GCUQPYKVJUCNVCPFRGRRGT | Mix the cream cheese into the apricot mixture, season YKVJUCNVCPFEC[GPPGRGRRGT and add honey to taste. Spread over the meat and layer the ham over the top. Roll the meat WRUGEWTGYKVJMKVEJGPVYKPG and sear on the hob in hot oil. 2NCEGQPVQRQHVJGXGIGVCDNGU| &GINC\GVJGHT[KPIRCPYKVJ |ONQHUJGTT[CPFVJGUVQEM 5GGUGVVKPIUDGNQY

2

5

Transfer the stock to a small pan, add the double cream, bring to the boil and simmer for OKPWVGU5GCUQPYKVJUCNVCPF pepper then add extra sherry to taste. If desired use some gravy ITCPWNGUQTEQTPƃQWTVQVJKEMGP the sauce.

3 4

Step 1 ϯŒ%||OKPWVGU ϿŒ%||OKPWVGU | Step 4 ϯŒ%||OKPWVGU ϿŒ%OKPWVGU 108

Meat

109

Marinated turkey with curried vegetables Serves 4

Ingredients | 2 cloves of garlic 300 g natural yoghurt, 1.5% fat 3 tsp curry powder or 2 tsp tandoori paste ½ tsp brown sugar 2 tsp lime juice Pinch of chilli powder 1 tsp salt IVWTMG[ƂNNGV I|VQOCVQGU I|DTQEEQNK |I|ECWNKƃQYGT |QPKQPU 1 green chilli 60 g unsalted peanuts 100 ml vegetable stock 100 g peanut butter Pepper | Steam oven settings: ϯ Oven, without pressure Ͽ Oven, with pressure | |

1

Peel and crush the garlic, mix with the yoghurt, curry powder/paste, sugar, lime juice, EJKNNKRQYFGTCPFUCNV|6TKOVJG VWTMG[ƂNNGVCPFEWVKPVQEJWPMU Place in the marinade, cover and leave in the fridge overnight.

2

Wash and trim the stalks off the tomatoes. Cut a cross in the top and place in a perforated container and cook. See settings below.

3

Leave the tomatoes to cool and then skin them and coarsely chop them up. Split the DTQEEQNKCPFECWNKƃQYGTKPVQ ƃQTGVU2GGNCPFUNKEGVJGQPKQPU 6TKOVJGEJKNNKCPFUNKEGVJKPN[ Place all the vegetables except HQTVJGVQOCVQGUCPFRGCPWVU|KP a solid container.

4

6CMGVJGOGCVQWVQHVJG marinade and place to one side. Mix the vegetable stock and peanut butter into the marinade and season with salt and pepper. Pour over the vegetables and cook. See settings below.

5

Mix in the chopped tomatoes and peanuts. Place the turkey on top of the vegetables and cook. See settings below.

110

Meat

Step 2 ϯŒ%||OKPWVG ϿŒ%OKPWVG | Step 4 ϯŒ%||OKPWVGU ϿŒ%|OKPWVGU | Step 5 ϯŒ%||OKPWVGU ϿŒ%OKPWVGU

6WTMG[TQWNCFG| stuffed with spinach Serves 4

Ingredients: | 300 g frozen spinach Salt Pepper Nutmeg 2 cloves of garlic 4 thin turkey escalopes 125 ml chicken stock 3 tbsp double cream 2 tbsp chicken gravy granules QTEQTPƃQWT Sherry | Steam oven settings: ϯ Oven, without pressure Ͽ Oven, with pressure | | |

>> Tip: (QTCFKUVKPEVKXGƃCXQWTCFF ƂPGN[EJQRRGFUCTFKPGƂNNGVUVQ the spinach. Chicken breast or veal can be used instead of turkey.

1

&GHTQUVVJGURKPCEJKPCƃCV solid container. See settings below. | Season the spinach with salt, pepper and nutmeg. Peel CPFƂPGN[ETWUJVJGICTNKE/KZ this in. | Spread the spinach over the VWTMG[ƂNNGVUTQNNWRCPF secure with kitchen string. | Pour the chicken stock into a solid container, add cream, salt, pepper and nutmeg to taste. Add the roulades and cook. See settings below. | Pour the stock into a pan, thicken with gravy granules QTEQTPƃQWTCPFCFFUJGTT[VQ taste. Pour some of the sauce over the roulades and serve with steamed wild rice or new potatoes.

2 3 4 5

Step 1 ϯŒ%|OKPWVGU ϿŒ%||OKPWVGU | Step 4 ϯŒ%|OKPWVGU ϿŒ%||OKPWVGU /GCV

111

6WTMG[QPCDGFQHXGIGVCDNGU Serves 4

Ingredients: | IVWTMG[ƂNNGV 5CNV Pepper Curry powder ONFQWDNGETGCO NGGMU ECTTQVU VDURETGCOEJGGUGYKVJ JGTDU | Steam oven settings: ϯ1XGPYKVJQWVRTGUUWTG Ͽ1XGPYKVJRTGUUWTG | |

>> Tip: (QTXGT[VJKPECTTQVUVTKRUUKORN[ WUGCXGIGVCDNGRGGNGTVQEWV NGPIVJYC[UUVTKRUCPFVJGPUNKEG YKVJCUJCTRMPKHG 112

Meat

1

%WVVJGVWTMG[ƂNNGVKPVQ UVTKRUUGCUQPYKVJUCNV RGRRGTCPFCNKVVNGEWTT[RQYFGT 2NCEGKPCUQNKFEQPVCKPGTYKVJ VJGETGCO5GGUGVVKPIUDGNQY

2

9JKNUVKVKUEQQMKPIENGCP CPFVTKOVJGNGGMUCPFVJG ECTTQVU%WVKPVQEONQPIUVTKRU 2NCEGVJGXGIGVCDNGUKPVJGUCWEG CPFEQQM5GGUGVVKPIUDGNQY

3

#VVJGGPFQHEQQMKPIUVKTKP VJGETGCOEJGGUGVQVJKEMGP VJGUCWEG

Step 1 ϯŒ%|OKPWVGU ϿŒ%||OKPWVGU | Step 2 ϯŒ%|OKPWVGU ϿŒ%||OKPWVGU

113

%JKEMGPKPCYJKVGYKPGUCWEG 5GTXGU

Ingredients: | |EJKEMGPVJKIJU

CRRTQZIGCEJ || IUJCNNQVU IUVTGCM[DCEQP VDURDWVVGT VDURUWPƃQYGTQKN ONFT[YJKVGYKPG 5CNV Pepper ONEJKEMGPUVQEM ™DWPEJQHVCTTCIQP 5WICT IETÄOGHTCÊEJG %JKEMGPITCX[ITCPWNGUQT EQTPƃQWT|VQVJKEMGPVJGUCWEG %JGTXKNCPFVCTTCIQPVQ ICTPKUJ | Steam oven settings: ϯ1XGPYKVJQWVRTGUUWTG Ͽ1XGPYKVJRTGUUWTG

1 

6TKOVJGEJKEMGPVJKIJU||

2GGNVJGUJCNNQVUCPF FGRGPFKPIQPUK\GEWVKP JCNHNGPIVJYC[U|4GOQXGVJG TKPFHTQOVJGDCEQPCPFFKEGKV (T[VQIGVJGTYKVJVJGUJCNNQVU KPJQVDWVVGTYKVJVDURQHQKN 9JGPEQQMGFRNCEGKPCUQNKF EQPVCKPGT||

3

6JGPUGCTVJGEJKEMGPVJKIJU KPVJGDCEQPHCV&GINC\G VJGRCPYKVJ|ONYKPGCPF UGCUQPYKVJUCNVCPFRGRRGT 2QWTKPVQVJGEQPVCKPGTYKVJ VJGUJCNNQVUCFFVJGUVQEMYKVJ ƂPGN[EJQRRGFVCTTCIQPCPF EQQM5GGUGVVKPIUDGNQY||

4

2QWTVJGTGUWNVKPIUVQEMKPVQ CUOCNNRCPCFFVJGTGUVQH VJGYKPGCPFDTKPIVQVJGDQKN 5KOOGTHQTCDQWVOKPWVGU VJGPUGCUQPVQVCUVGYKVJUCNV RGRRGTCPFUWICTCPFCFFVJG ETÄOGHTCÊEJGVQOCMGC|UCWEG 7UGITCX[ITCPWNGUQTEQTPƃQWT VQVJKEMGPKHPGEGUUCT[5GTXG VJGUCWEGYKVJVJGEJKEMGPCPF UJCNNQVU|CPFICTPKUJYKVJHTGUJ EJGTXKNCPFVCTTCIQP

>> Tip: +HEJKNFTGPCTGUJCTKPIVJKUOGCN WUGCRRNGLWKEGKPUVGCFQHVJG YJKVGYKPG|+VYKNNIKXGVJGFKUJ CHTWKV[VCUVGVQQYJKEJVJG[YKNN NKMG 114

Meat

Step 3 ϯŒ%|OKPWVGU ϿŒ%OKPWVGU

Chicken kebabs with balsamic sauce Serves 4

Ingredients: | 4 chicken breasts 1 red pepper 1 green pepper | For the sauce: 3 tbsp sugar 1 tbsp butter 4 tsp instant chicken stock 4 tbsp chilli sauce 2 tbsp balsamic vinegar 1 tbsp sesame seeds Salt | Butter for greasing | Steam oven settings: ϯ Oven, without pressure Ͽ1XGPYKVJRTGUUWTG| |

1 2

Cut each chicken breast into approx. 3 x 3 cm chunks.

Wash the peppers and slice the tops off them. Remove the seeds and membranes. %JQR|KPVQZEORKGEGU

3

Spear the chicken and peppers alternately onto 4 kebab skewers. Place the kebabs into a greased perforated container and cook. See settings below.

4

Caramelise the sugar in a pan. Take off the heat, and mix in the butter and chicken stock. Put the pan back on the heat and bring to the boil. Simmer gently for 2–3 minutes. Stir in the chilli sauce, balsamic vinegar and sesame seeds, and season with salt.

>> Tip: Balsamic vinegar has a low acidity level making it ideal for use in salad dressings and sauces as well CUKPOCTKPCFGUHQTOGCVƂUJ and vegetables. The most famous balsamic vinegar comes from Modena in Italy.

Step 3 ϯŒ%|OKPWVGU ϿŒ%||OKPWVGU Meat

115

Chicken curry Serves 4

Ingredients: | EJKEMGPDTGCUVƂNNGVU VDURQKN 2 tsp red paprika powder 3 tsp curry powder 2 red peppers |ONFQWDNGETGCO IETÄOGHTCÊEJG 5CNV Pepper Curry powder | Steam oven settings: ϯ Oven, without pressure Ͽ Oven, with pressure

1 2

%WVVJGOGCVKPVQUVTKRUEO wide.

/KZVJGQKNRCRTKMCRQYFGT and curry powder together CPFOCTKPCVGVJGOGCVKPKVHQT OKPWVGU

3

Cut the peppers into narrow UVTKRUCPFRNCEGVJGOYKVJ VJGOGCVKPCUQNKFEQPVCKPGT

4

5VKTVJGETGCOCPFETÄOG HTCÊEJGVQIGVJGTCPFUGCUQP YKVJUCNVCPFRGRRGT2QWTQXGT VJGOGCVCPFXGIGVCDNGUCPF EQQM|5GGUGVVKPIUDGNQY

5

(KPCNN[CFFOQTGUCNVRGRRGT and curry powder to taste DGHQTGUGTXKPI

>> Tip: /CTKPCFG6JGYQTFOCTKPCFG EQOGUHTQOOCTGOGCPKPI VJGUGC1TKIKPCNN[QPN[ƂUJYCU OCTKPCVGFCNVJQWIJKPRTKPEKRNG CP[VJKPIYJKEJEQOGUHTQOVJG UGCECPDGOCTKPCVGF5OCNNƂUJ CTGOCTKPCVGFYJQNGYJKNGNCTIGT ƂUJECPDGOCTKPCVGFKPYCHGT VJKPECTRCEEKQUNKEGU4GEGPVN[KV JCUDGEQOGKPETGCUKPIN[RQRWNCT VQOCTKPCVGOGCVCPFXGIGVCDNGU too. 116

Meat

Step 4 ϯŒ%|OKPWVGU ϿŒ%||OKPWVGU

117

Chicken breasts stuffed with mushrooms Serves 4

Ingredients: | EJKEMGPDTGCUVƂNNGVU 20 g mixed herbs 5CNV Pepper Coriander 50 g cream cheese 20 g crème fraîche 200 g jar of mixed mushrooms | Steam oven settings: ϯ Oven, without pressure Ͽ Oven, with pressure

1

Cut a pocket in the side QHGCEJEJKEMGPƂNNGVCPF UGCUQPYKVJUCNV

2

Mix the cream cheese, crème fraîche and mixed herbs and UGCUQPYKVJUCNVRGRRGTCPF EQTKCPFGT

3

&TCKPVJGOWUJTQQOUYGNN EJQRƂPGN[CPFUVKTKPVQVJG ETGCOEJGGUGOKZ | Stuff the chicken breasts with the mushroom mixture CPFUGEWTGYKVJCEQEMVCKNUVKEMKH PGEGUUCT[|%QQMKPCRGTHQTCVGF EQPVCKPGT5GGUGVVKPIUDGNQY 5GTXGYKVJRQVCVQTÒUVK

4

Step 4 ϯŒ%|OKPWVGU ϿŒ%||OKPWVGU 118

Meat

2QTMOGFCNNKQPUYKVJCRRNGU CPFOWUJTQQO 5GTXGU

Ingredients | 1 red onion |VDUR%CNXCFQU VUROGFKWOUJCTROWUVCTF ONCRRNGLWKEG ONOGCVUVQEM $NCEMRGRRGT RQTMOGFCNNKQPU

CRRTQZIGCEJ  IUOCNNEJGUVPWV OWUJTQQOU UOCNNUJCTRCRRNGU

IGCEJ  VDURENCTKƂGFDWVVGT |ONFQWDNGETGCO 5CNV IITCX[ITCPWNGU VUREJQRRGFRCTUNG[ | Steam oven settings: ϯ1XGPYKVJQWVRTGUUWTG Ͽ1XGPYKVJRTGUUWTG | |

1

2GGNCPFƂPGN[FKEGVJG QPKQP/KZKPVQVJG%CNXCFQU OWUVCTFCRRNGLWKEGUVQEMCPF UGCUQPYKVJRGRRGT#FFVJG OGFCNNKQPUEQXGTCPFRNCEG KPVJGHTKFIGHQTJQWTUVQ OCTKPCVG

2

6TKOVJGOWUJTQQOU CPFSWCTVGTVJGNCTIGT OWUJTQQO9CUJJCNXGCPF EQTGVJGCRRNGU%WVKPVQ YGFIGU2NCEGVJGCRRNGUYKVJ VJGOWUJTQQOUKPCUQNKF EQPVCKPGT



6CMGVJGOGFCNNKQPUQWV QHVJGOCTKPCFGFTCKP CPFVJGPUGCTKPVYQDCVEJGU TCRKFN[QPDQVJUKFGUKPVJG ENCTKƂGFDWVVGT|/GCPYJKNGOKZ VJGETGCOKPVQVJGOCTKPCFG UGCUQPYKVJUCNVCPFRQWTQXGT VJGCRRNGUCPFOWUJTQQOU 2NCEGVJGOGFCNNKQPUQPVQR RQWTQXGTVJGRCPLWKEGUCPF UGCUQPYKVJHTGUJN[ITQWPFDNCEM RGRRGTDGHQTGEQQMKPIKPVJG UVGCOQXGP5GGUGVVKPIUDGNQY

4

2QWTVJGUCWEGKPVQCUOCNN RCP.GCXGVJGOGCVYKVJ VJGOWUJTQQOUCPFCRRNGUKP VJGQXGPVQMGGRYCTO$TKPI VJGUCWEGVQVJGDQKNCPFVJKEMGP YKVJITCX[ITCPWNGUVQVCUVG 5GTXGICTPKUJGFYKVJRCTUNG[ CPFGPLQ[YKVJHTGUJN[UVGCOGF IPQEEJK Step 3 ϯŒ%||OKPWVGU ϿŒ%OKPWVGU /GCV

119

%JKEMGPDTGCUVKPCTGF RGRRGTUCWEG 5GTXGU

Ingredients: | 1 tbsp butter 3 red peppers 200 ml chicken stock |UJCNNQVU |EJKEMGPDTGCUVU 5CNV Pepper %C[GPPGRGRRGT |VDUREQTPƃQWTQT EJKEMGPITCX[ITCPWNGU (TGUJDCUKN | Steam oven settings: ϯ1XGPYKVJQWVRTGUUWTG Ͽ1XGPYKVJRTGUUWTG

1

(KPGN[FKEGVJGUJCNNQVUCPF RNCEGKPCUQNKFEQPVCKPGT YKVJVJGDWVVGT*CNXGFGUGGF CPFEWVVJGRGRRGTUKPVQUVTKRU #FFVQVJGUJCNNQVUEQXGT CPF UVGCO5GGUGVVKPIUDGNQY||

2

5GCUQPVJGEJKEMGPDTGCUVU YKVJUCNVCPFRGRRGTRNCEG QPVQRQHVJGUJCNNQVUCPFEQQM 5GGDGNQYHQTUGVVKPIU||

3

5KGXGQHHVJGTGUWNVCPVLWKEGU KPVQCRCPCPFJGCVQP VJGJQD5GCUQPYKVJUCNVCPF EC[GPPGRGRRGTCPFVJKEMGP YKVJVJGITCX[ITCPWNGUQT EQTPƃQWT||

4

%WVVJGEJKEMGPDTGCUVKPVQ UNKEGUCPFRNCEGQPCUGTXKPI FKUJYKVJVJGUJCNNQVU2QWTVJG UCWEGQXGTCPFICTPKUJYKVJ HTGUJDCUKN5GTXGYKVJUVGCOGF YKNFTKEG

||

| | | | | | | | | | | | | | | | .KFUHQT/KGNGUVGCOQXGPEQPVCKPGTU CTGCXCKNCDNGVQQTFGTHTQOVJG/KGNG 9GDUJQR

120

/GCV

Step 1 ϯŒ%|OKPWVGU ϿŒ%||OKPWVGU | Step 2 ϯŒ%||OKPWVGU ϿŒ%||OKPWVGU

121

Potato bake with bacon Serves 4

Ingredients | 100 g streaky bacon 1 onion 2 cloves of garlic 500 g potatoes 1 red and 1 green pepper (approx. 175 g each) 1 sprig of rosemary 6 large eggs Salt Pepper Butter for greasing | Steam oven settings: ϯ Oven, without pressure Ͽ Oven, with pressure

1

Cut the bacon into strips. Peel, halve and slice the QPKQPCPFETWUJVJGICTNKE|(T[ VJGDCEQPYKVJ|VJGQPKQPUVQ ETKUR[|CPFCFFVJGICTNKECVVJG GPF2NCEGVQ|QPGUKFG

2

Peel the potatoes and cut into ½ cm thick slices. Place in a greased, solid container with the onion and bacon including the cooking oil and cook. See settings below.

3 4

Meanwhile trim and cut the peppers into thin slices.

(KPGN[EJQRVJGTQUGOCT[CPF mix into the eggs. Season YKVJUCNVCPFRGRRGTCPFCFF|VQ the potatoes with the peppers. Cover with a lid* or aluminium foil. Allow to settle then cook. 5GGUGVVKPIUDGNQY|5GTXGJQVQT cold cut into portions.

* Lids for Miele steam oven containers are available to order from the Miele Webshop.

122

Meat

Step 2 ϯŒ%||OKPWVGU ϿŒ%OKPWVGU | Step 4 ϯŒ%||OKPWVGU ϿŒ%OKPWVGU

)COOQPYKVJUCWGTMTCWV 5GTXGU

Ingredients | IƂTORQVCVQGU VKPQHUCWGTMTCWV ON  IICOOQPLQKPVQHHVJG DQPG QPKQP VURECTCYC[ DC[NGCH VURUCNV 2GRRGT VURDTQYPUWICT ONEJKEMGPUVQEM |ONUQWTETGCO VDUREJQRRGFEJKXGU | Steam oven settings: ϯ1XGPYKVJQWVRTGUUWTG Ͽ1XGPYKVJRTGUUWTG| |

1

2GGNVJGRQVCVQGUCPFEWV KPVQEOFKEG2NCEGKPC RGTHQTCVGFEQPVCKPGTCPFEQQM 5GGDGNQYHQTUGVVKPIU

2

/GCPYJKNGTKPUGCPFFTCKP VJGUCWGTMTCWV%WVVJG ICOOQPKPVQDKVGUK\GFRKGEGU RGGNCPFFKEGVJGQPKQP

3

2WVVJGEQQMGFRQVCVQGUKP CFGGRUKFGFUQNKFEQPVCKPGT YKVJVJGUCWGTMTCWVQPKQP ECTCYC[DC[NGCHCPFICOOQP| 5GCUQPYKVJUCNVCPFRGRRGT CPFCFFCVURQHUWICT2QWTVJG UVQEMQXGTCPFEQQM5GGDGNQY HQTUGVVKPIU

4

%JGEMVJGUCWGTMTCWVHQT VCUVGVJGPUGTXGKPDQYNU YKVJCURQQPHWNQHUQWTETGCO QPVQRCPFICTPKUJYKVJ EJQRRGFEJKXGU|5GTXGYKVJC JGCTV[HCTOJQWUGDTGCF

Step 1 ϯŒ%||OKPWVGU ϿŒ%OKPWVGU | Step 3 ϯŒ%||OKPWVGU ϿŒ%OKPWVGU /GCV

123

1TKGPVCNOGCVDCNNU YKVJEJKPGUGECDDCIG 5GTXGU

Ingredients: | 15 g root ginger |ENQXGUQHICTNKE IOKPEGFRQTM |VURURKEGRQYFGT ™VURITQWPFEKPCOOQP |VDURUQ[UCWEG 5CNV ECTTQV CRRTQZI | EJKPGUGECDDCIG CRRTQZ I IEJKPGUGGIIPQQFNGU 5Q[UCWEG | Steam oven settings: ϯ1XGPYKVJQWVRTGUUWTG Ͽ1XGPYKVJRTGUUWTG

1

2GGNVJGIKPIGTCPFETWUJ VJG|ICTNKE/KZKPVQVJG OKPEGFRQTMYKVJVJGURKEG RQYFGTEKPCOOQPCPF VDURQHUQ[UCWEG5GCUQPYKVJ UCNVCPFHQTOKPVQCTQWPF OGCVDCNNU

2

%WVVJGECTTQVKPVQLWNKGPPG UVTKRU4KPUGVJGECDDCIG UGRCTCVGVJGNGCXGUCPFFTCKP YGNN2NCEGKPCRGTHQTCVGF EQPVCKPGT2NCEGVJGOGCVDCNNU QPVQRCPFEQQM5GGUGVVKPIU DGNQY



2NCEGVJGPQQFNGUYKVJUCNV KPCUQNKFEQPVCKPGTEQXGT YKVJYCVGTCPFEQQMVQIGVJGT YKVJVJGOGCVDCNNU5GGUGVVKPIU DGNQY

4

&TCKPVJGPQQFNGUYGNN5GTXG KPDQYNUYKVJVJGECDDCIG ECTTQVUCPFOGCVDCNNU|#FFUQ[ UCWEGVQVCUVG

>> Tip: %JKPGUGURKEGRQYFGTKUTGCFKN[ CXCKNCDNGHTQOUWRGTOCTMGVU+V IGPGTCNN[EQPVCKPUCDNGPFQH QHVJG|HQNNQYKPI|URKEGUCPKUGGF HGPPGNUVCTCPKUGEKPCOOQP EQTKCPFGTRGRRGTEQTPUCPFENQXGU 124

/GCV

Step 2 ϯŒ%|OKPWVGU ϿŒ%OKPWVGU | Step 3 ϯŒ%||OKPWVGU ϿŒ%OKPWVGU

125

5CXQWT[OGCVNQCH Serves 6

Ingredients: | 15 g dried porcini 30 g pine nuts 750 g tomatoes 2 onions 5 cloves of garlic 100 g italian ham I|/Q\\CTGNNC 1 kg mixed mince (pork, beef etc). |OGFKWOGII[QNMU| Salt Pepper 2 tbsp olive oil Sugar ½ bunch of basil | Steam oven settings: ϯ Oven, without pressure Ͽ1XGPYKVJRTGUUWTG||| |

1

Pour boiling water over the porcini and put to one UKFG&T[TQCUVVJGRKPGPWVUKP CHT[KPIRCPCPFNGCXGVQEQQN Wash, trim and cut a cross into the top of the tomatoes. Place in a perforated container and cook. See settings below.

/GCPYJKNGUMKPCPFFKEG VJGVQOCVQGU.KIJVN[HT[VJG remaining onion and garlic in JQVQNKXGQKNWPVKNINCUU[#FF the tomatoes, season with salt, RGRRGTCPFUWICT|$TKPIVQVJG boil and simmer for about 20 minutes, stirring from time to VKOG|1PEGEQQMGFCFFGZVTC YCVGTVQVJGUCWEGWPVKN[QW Take the tomatoes out and NGCXGVQEQQN2GGNCPFƂPGN[ IGVVJGEQPUKUVGPE[[QWYCPV| dice the onions and garlic. Drain Taste and add more seasoning KHTGSWKTGF)CTPKUJYKVJHTGUJN[ VJGOWUJTQQOUYGNNUSWGG\G GZEGUUYCVGTQWVCPFƂPGN[EJQR torn basil. Serve the paté hot or cold. VJGOWR(KPGN[FKEGVJGJCO FTCKPCPFFKEGVJG|/Q\\CTGNNC

2

3

/KZVJGOKPEGYKVJ the porcini, pine nuts, /Q\\CTGNNCJCOCPFGII [QNM|#FF|JCNHVJGQPKQPUCPF ICTNKECPFUGCUQPYGNNYKVJ|UCNV and pepper. Place in a solid container, press and cover with a lid* or aluminium foil and cook. See settings below.

>> Tip: /GCVNQCHKU|WUWCNN[OCFGYKVJ C|ƂPGN[URKEGF|OKZOCFGYKVJ OGCVICOGQT|RQWNVT[|+VECPDG made made into a fancier terrine D[NC[GTKPIKPQVJGTKPITGFKGPVUQT even baked in a dough crust. 126

/GCV

4

.KFUHQT/KGNGUVGCOQXGPEQPVCKPGTU CTGCXCKNDGVQQTFGTHTQOVJG/KGNG Webshop.

Step 1 ϯŒ%|OKPWVG Ͽ 95°C ; 1 minute | Step 3 ϯŒ%||OKPWVGU Ͽ 120°C ; 35 minutes

)QWNCUJ 5GTXGU

Ingredients: | 500 g cubed beef 500 g cubed pork VDURUWPƃQYGTQKN 5CNV Pepper ONDGGHUVQEM TGF[GNNQYCPFITGGP pepper (approx. 200 g each) 2 onions ONFT[TGFYKPG DC[NGCXGU 1-2 tsp paprika $GGHITCX[ITCPWNGU QRVKQPCN | Steam oven settings: ϯ1XGPYKVJQWVRTGUUWTG Ͽ1XGPYKVJRTGUUWTG||| |

1

5GCTVJGOGCVKPUOCNN DCVEJGUKPJQVQKNKPCHT[KPI RCP5GCUQPYKVJUCNVCPF RGRRGTVJGPFGINC\GVJGRCP YKVJVJGUVQEM

2

/GCPYJKNGVTKOCPFEQCTUGN[ FKEGVJGRGRRGTU2GGNCPF FKEGVJGQPKQPU2NCEGVJGUG VQIGVJGTYKVJVJGTGFYKPG DC[NGCXGUCPFOGCVKPCUQNKF container. Add the paprika, and UGCUQPYKVJUCNVCPFRGRRGT VJGPEQQM5GGUGVVKPIUDGNQY

3

4GOQXGVJGDC[NGCHCPF RQWTVJGIQWNCUJUCWEGKPVQ CUOCNNRCP|$TKPIVQVJGDQKN CPFVJKEMGPYKVJITCX[ITCPWNGU if necessary.

>> Tip: )QWNCUJECPDGOCFGYKVJ DGGHXGCNRQTMQTNCODQTC EQODKPCVKQPQHVJGUG||/QUV TGEKRGUECNNHQTRCRTKMC|QTRCRTKMC RCUVGCPFQPKQPUCUYGNNCU ECTCYC[CPFICTNKE||6JGNQPI EQQMKPIFWTCVKQPUIKXGIQWNCUJKVU creamy sauce.

Step 2 ϯŒ%|OKPWVGU ϿŒ%|OKPWVGU Meat

127

%JCTFTQNNUYKVJCPQTKGPVCN ƂNNKPI Serves 4

Ingredients: | 8 chard leaves 400 g mince |VDURUQ[UCWEG |VURITCVGFTQQVIKPIGT Salt 2GRRGT |FTKGFUJKKVCMGOWUJTQQOU ITKEGPQQFNGU | Steam oven settings: ϯ1XGPYKVJQWVRTGUUWTG Ͽ1XGPYKVJRTGUUWTG|| | | |

>> Tip: 2NCEGVJGTQNNUKPVJGEQPVCKPGT YKVJVJGUGCOWPFGTPGCVJ 128

Meat

1

%NGCPCPFDNCPEJVJGEJCTF NGCXGUKPCRGTHQTCVGF EQPVCKPGT5GGUGVVKPIUDGNQY

2

/KZVQIGVJGTVJGOKPEG YKVJVJGUQ[UCWEGCPFTQQV IKPIGT5GCUQPYKVJUCNVCPF RGRRGT

3

5QCMVJGOWUJTQQOU EJQRƂPGN[CPFCFFVQVJG OKZVWTG/KZKPVJGPQQFNGU

4

5RTGCFVJGOKZVWTGQXGT VJGDNCPEJGFEJCTFTQNNWR VKIJVN[CPFEQQM5GGUGVVKPIU DGNQY5GTXGYKVJTKEGCPFC UYGGVCPFUQWTUCWEG

Step 1 ϯŒ%|OKPWVGU ϿŒ%|||OKPWVGU | Step 4 ϯŒ%||OKPWVGU ϿŒ%||OKPWVGU

129

2QCEJGFƂNNGVQHDGGHYKVJC OGFNG[QHXGIGVCDNGU Serves 2

Ingredients | IECWNKƃQYGTƃQTGVU IECTTQVU EQWTIGVVGU URTKPIQPKQPU 100 g sugarsnap peas ONDGGHUVQEM IƂNNGVQHDGGH Fresh parsley | Steam oven settings: ϯ1XGPYKVJQWVRTGUUWTG Ͽ1XGPYKVJRTGUUWTG|| | |

1

%WVVJGECWNKƃQYGTƃQTGVU ECTTQVUCPFEQWTIGVVGUKPVQ bite-sized pieces. Trim the green RCTVUQHHVJGURTKPIQPKQPUCPF add the sugarsnap peas.

2

%QQMVJGECTTQVUCPF ECWNKƃQYGTKPCUQNKF EQPVCKPGTYKVJVJGDGGHUVQEM 5GGUGVVKPIUDGNQY

3

#FFVJGTGUVQHVJG XGIGVCDNGUCPFEQPVKPWGVQ EQQM5GGUGVVKPIUDGNQY

4 5

.KHVVJGXGIGVCDNGUQWVQHVJG UVQEMCPFMGGRYCTO

%WVVJGƂNNGVKPVQEOVJKEM UNKEGUCPFRQCEJKPVJGUVQEM 5GGUGVVKPIUDGNQY|#TTCPIG VJGOGCVCPFXGIGVCDNGUQPC serving dish and serve garnished YKVJHTGUJN[EJQRRGFRCTUNG[

Step 2 ϯŒ%||OKPWVGU ϿŒ%||OKPWVGU | Step 3 ϯŒ%||OKPWVGU ϿŒ%||OKPWVGU | Step 5 ϯŒ%||OKPWVGU ϿŒ%|OKPWVGU 130

Meat

Loin of lamb with green beans Serves 4

Ingredients | 750 g green beans 1 red onion 1 small bunch of mixed herbs Salt 30 g butter 200 ml lamb stock 250 g cherry tomatoes 4 loin steaks (approx. 150 g each) 2 cloves of garlic Pepper 3-4 tbsp olive oil 4-5 tbsp balsamic vinegar 1 pinch of sugar | Steam oven settings: ϯ Oven, without pressure Ͽ1XGPYKVJRTGUUWTG|||

1

Rinse and drain the beans. 2GGNCPFƂPGN[FKEGVJG QPKQPU|4KPUG|VJGOKZGFJGTDU and add them to the beans CPFQPKQPUKPCUQNKF|EQPVCKPGT|| Season with salt and scatter knobs of butter over the top. Pour on half the lamb stock and cook. See settings below. | Wash the cherry tomatoes, rinse and pat dry the meat. Peel and crush the garlic and rub the meat with it. Season with salt and pepper then sear KPJQVHCVQPVJGJQD|4GOQXG from the pan then deglaze the pan with 3-4 tbsp of balasmic vinegar and the rest of the lamb stock. Add the meat and cherry tomatoes to the beans, pour the UVQEMQXGTVJGOCPFEQQM|5GG settings below. | Pour the sauce from the beans into a small pan and bring to the boil. Season to taste with the remaining vinegar, salt, pepper and sugar. Simmer to TGFWEGCPFKPVGPUKH[VJGƃCXQWTU if wished. Serve with the lamb and beans together with rosemary potato wedges.

2

3

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131

Beef with horseradish sauce Serves 4

Ingredients | 200 g carrots 200 g celeriac 50 g diced parsnips 800 g beef, silverside or brisket Salt Peppercorns 2 bay leaves 250 g small potatoes 250 g carrots 250 g kohlrabi or turnips 2 tsp bouillon powder 6 tbsp cooking liquid | For the sauce: 2 cooking apples |ON|UQWTETGCO 1 bunch of chives 1 tbsp horseradish Salt Pepper | Steam oven settings: ϯ Oven, without pressure Ͽ1XGPYKVJRTGUUWTG|||

1

Dice the carrots, celeriac and parsnips, and place with the beef, salt, peppercorns and bay NGCXGUKPCUQNKFEQPVCKPGT|5GG settings below.

2

Meanwhile, scrub the potatoes, peel the carrots and kohlrabi (or turnips), chop into bite-sized pieces.

3

Spoon 6 tbsp of the liquid from the meat container into a second solid container. Add the vegetables and bouillon powder. Steam alongside the meat. See settings below.

4

Peel and coarsely grate the apples. Mix into the sour cream. Add chopped chives and grated horseradish to the cream, season with salt and pepper to taste.

5

Carve the meat thinly across the grain, and serve with the vegetables and the sauce.

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Meat

133

(KNNGVQHXGCNKPCJGTDETWUV 5GTXGU

Ingredients | IƂNNGVQHXGCN 5CNV .GOQPRGRRGT ™DWPEJGCEJQHRCTUNG[ EJGTXKNDCUKNCPFVCTTCIQP VURECRGTU DQVVNGFFTCKPGF ONFT[YJKVGYKPG ONXGIGVCDNGUVQEM ˜|WPYCZGFNGOQP |ONFQWDNGETGCO $GGHITCX[ITCPWNGU QRVKQPCN | Steam oven settings: ϯ1XGPYKVJQWVRTGUUWTG Ͽ1XGPYKVJRTGUUWTG|| | |

1

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Step 2 ϯŒ%||OKPWVGU ϿŒ%OKPWVGU 134

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135

.CODVCIKPGYKVJDCMGF RTWPGU 5GTXGU

Ingredients | 800 g diced lamb 3 red onions VDURENCTKƂGFDWVVGT Salt ½ tsp each of cinammon, EWOKPEQTKCPFGTCPFEC[GPPG pepper 150 ml lamb stock DC[NGCXGU 600 g carrots WPYCZGFNGOQP IRTWPGU IEQWUEQWU 30 g sesame seed ENQXGUQHICTNKE IPCVWTCN[QIJWTV fat #FCUJQHNGOQPLWKEG | Steam oven settings: ϯ1XGPYKVJQWVRTGUUWTG Ͽ1XGPYKVJRTGUUWTG|||

136

Meat

1

Peel and slice the onions into YGFIGU5GCTVJGNCODKP DCVEJGUKPJQVENCTKƂGFDWVVGT QPVJGJQD2NCEGKPCUQNKF EQPVCKPGTYKVJVJGQPKQPUCPF UGCUQPYKVJUCNVCPF|™VURGCEJ QHEKPCOOQPEWOKPEQTKCPFGT CPFEC[GPPGRGRRGT2QWTKP VJGNCODUVQEMCPFEQQM5GG UGVVKPIUDGNQY | Peel the carrots and chop KPVQVJKEMUNKEGU9CUJVJG NGOQPKPJQVYCVGTFT[CPFEWV KPVQGKIJVYGFIGU|2NCEGDQVJKP YKVJVJGNCODVQIGVJGTYKVJVJG RTWPGUCPFEQPVKPWGEQQMKPI WPVKNVJGOGCVKUVGPFGT5GG UGVVKPIUDGNQY | #FFVJGEQWUEQWUCPFEQQM WPVKNUQHV5GGUGVVKPIUDGNQY | &T[TQCUVVJGUGUCOGUGGFU KPCRCP2GGNCPFETWUJ VJGICTNKEVJGPOKZYKVJVJG [QIJWTVCPFUGUCOGUGGFU| 5GCUQPYKVJUCNVCPF|NGOQPLWKEG VQVCUVG|6CMGVJGDC[NGCHQWV QHVJGVCLKPG5GCUQPVJGOGCV YKVJUCNVCPFURKEGUVQVCUVGVJGP UGTXGYKVJVJGUGUCOG[QIJWTV Step 1 ϯŒ%||OKPWVGU ϿŒ%OKPWVGU | Step 2 ϯŒ%||OKPWVGU ϿŒ%OKPWVGU | Step 3 ϯŒ%||OKPWVGU ϿŒ%OKPWVGU

2

3 4

137

Swedish lamb hotpot in a wine and dill sauce Serves 4

Ingredients | 750 g lamb 3 tbsp oil 2 cloves of garlic 250 g onions Salt Pepper 200 ml double cream 2 bay leaves 2 bunches of dill White wine | Steam oven settings: ϯ Oven, without pressure Ͽ1XGPYKVJRTGUUWTG|||

1

Dice the lamb and sear in the oil. Peel the garlic and onions, dice and fry with the meat. Season with salt and pepper.

2

Place the cream and bay leaves in a solid container. (KPGN[EJQR|™DWPEJGUQHVJG dill, add to the cream and cook with the lamb. See settings below.

3

Season to taste with salt, pepper and white wine. Garnish with the remaining dill and serve with boiled potatoes, carrots and a cucumber salad.

Step 2 ϯŒ%||OKPWVGU ϿŒ%||OKPWVGU 138

Meat

139

Vegetarian dishes

Nature at its best | Using steam to cook your vegetables is a great way of getting the very best out of them. For healthy eating and good taste it's best to harvest XGIGVCDNGUQPVJGFC[[QWGCVVJGO|6JKUCRRNKGU however you choose to cook them be it as a side FKUJCOCKPFKUJQTKPCECUUGTQNG|+PCFFKVKQP to the old favourites there are lots of new and GZEKVKPIXCTKGVKGUVQGZRNQTGCPFGPLQ[UWEJCU TQOCPGUEQQTITGGPECWNKƃQYGT|9JGTGXGT RQUUKDNGWUGXGIGVCDNGUVJCVCTGKPUGCUQPCUVJG[ will be fresher and contain the more vitamins and minerals than vegetables that have had to travel.

140

Vegetables

141

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Ingredients: | 2 yellow peppers |TGFRGRRGTU |CWDGTIKPG |EQWTIGVVGU IYJKVGOWUJTQQOU VDURQNKXGQKN |VDURYKPGXKPGICT |VDURYJKVGYKPG |ETWUJGFENQXGQHICTNKE 5CNV Pepper |RKPEJQHUWICT |VDURƂPGN[EJQRRGFJGTDU | Steam oven settings: ϯ1XGPYKVJQWVRTGUUWTG Ͽ1XGPYKVJRTGUUWTG

1

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3

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4

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143

Dill cucumbers in sour cream Serves 4

Ingredients: | 2 onions 200 g lean bacon 2 cucumbers or 5–6 small pickling cucumbers |ON|UQWTETGCO 1 tbsp chopped dill #|RKPEJQHUWICT Salt Pepper | Steam oven settings: ϯ Oven, without pressure Ͽ1XGPYKVJRTGUUWTG|

1

Dice the onions and place in a solid container with the bacon. Cover* and cook. See settings below.

2

Peel the cucumbers, halve them lengthways and scoop out the seeds with a VGCURQQP||5NKEGVJKPN[CPF VJGPOKZYKVJ|VJGUQWTETGCO CPF|CFFVQVJGDCEQP|

3

Season with dill, sugar, salt and pepper and cook. See settings below. Once cooked season again with salt and RGRRGT|5GTXGYKVJUVGCOGF potatoes.

>> Tip: &KNNKUQPGQHVJGHGYJGTDU which was originally used in both medicine and in the kitchen. It is important to use dill in EQODKPCVKQPYKVJVJGUQECNNGF WPKXGTUCNURKEGUQPN[|6JGUG include salt, pepper, onions, RCTUNG[CPFICTNKE|6JGFGNKECVG ƃCXQWTYKNNDGNQUVKHWUGFKP conjunction with stronger ƃCXQWTGFURKEGU 144

Vegetables

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Step 1 ϯŒ%||OKPWVGU ϿŒ%||OKPWVGU | Step 3 ϯŒ%||OKPWVGU ϿŒ%||OKPWVGU

Carrots with glazed shallots Serves 4

Ingredients: | 500 g carrots 2 shallots 20 g butter Salt Pepper 1 tbsp chopped parsley | Steam oven settings: ϯ Oven, without pressure Ͽ Oven, with pressure | |

1

Clean and slice the carrots. Place them in a perforated container.

2

Place the shallots and butter in a covered* container and cook at the same time as the carrots. See settings below.

3

Mix the carrots with the shallots, season with salt and pepper and serve garnished with freshly chopped parsley.

* Lids for Miele steam oven containers CTGCXCKNCDNGHTQOVJG|/KGNG9GDUJQR

Step 2 ϯŒ%||OKPWVGU ϿŒ%||OKPWVGU Vegetables

145

Asparagus Serves 4

/GVJQFCURCTCIWU Ingredients, asparagus: | 1 kg white asparagus, ƂPIGTVJKEM 1 kg green asparagus |

+PITGFKGPVUUCWEGU | Parsley sauce: |ONETGCO DWPEJQHEJQRRGFRCTUNG[ 5CNV #RKPEJQHUWICT | Tuna sauce: VKPQHVWPC I|[QIJWTV HCV  VURNGOQPLWKEG VURECRGTU 5CNV Pepper Sugar OGFKWOGIIU | Orange sauce: ONQTCPIGLWKEG |OGFKWOGII[QNMU| 5CNV Pepper IUQHVDWVVGT Orange zest | Steam oven settings: ϯ1XGPYKVJQWVRTGUUWTG Ͽ Oven, with pressure

146

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1

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147

Red cabbage and apple Serves 4

Ingredients: | 125 g diced onion 50 g pork dripping 700 g red cabbage 150 ml apple juice 50 ml wine vinegar 1 bay leaf approx. 3 cloves 25 g sugar Salt Pepper 1 apple 30 g cranberries or 30 g redcurrant jelly 50 ml red wine | Steam oven settings: ϯ Oven, without pressure Ͽ1XGPYKVJRTGUUWTG| |

1

Place the diced onion and pork dripping in a solid container, cover* and steam. See settings below.

2

Clean and shred the red cabbage, then add it to the diced onions with the apple juice, wine vinegar, bay leaf, ENQXGUCPFUWICT|5GCUQP|YKVJ salt and pepper and cook. See settings below.

3

2GGN|EQTGCPFEWV|VJG CRRNGKPVQRKGEGU|#FF the cranberries or redcurrant LGNN[CPF|VJGTGFYKPGVQVJG remaining ingredients and cook. See settings below. Season with salt, pepper and sugar.

* Lids for Miele steam oven containers are available from the Miele Webshop.

148

Vegetables

Step 1 ϯŒ%||OKPWVGU ϿŒ%||OKPWVGU | Step 2 ϯŒ%||OKPWVGU ϿŒ%||OKPWVGU | 5VGR| ϯŒ%||OKPWVGU ϿŒ%||OKPWVGU

Red cabbage with apples and grapes Serves 6

Ingredients: | 750 g red cabbage 4 sharp apples 2 bay leaves 3 cloves 1 onion 50 g butter 125 ml red wine 4-5 tbsp balsamic vinegar 1–2 tbsp redcurrant jelly Salt Pepper Sugar 200 g seedless grapes || Steam oven settings: ϯ Oven, without pressure Ͽ Oven, with pressure

1

Wash, trim and shred the red cabbage. Place in 2 solid containers.

2

Peel, core and thinly slice the apples. Use the cloves to RKPVJGDC[NGCXGUVQVJGQPKQP| Mix the apples, onion, butter, red wine, balsamic vinegar and redcurrant jelly with the red cabbage. Season with salt, pepper and sugar and cook. See settings below.

3

Then add the grapes and season again if necessary. The red cabbage can be thickened slightly with a little ƃQWT|KHYKUJGF5GGUGVVKPIU below.

Step 2 ϯŒ%||OKPWVGU ϿŒ%||OKPWVGU | Step 3 ϯŒ%||OKPWVGU ϿŒ%||OKPWVGU Vegetables

149

%CWNKƃQYGTUQWHƃÅ 5GTXGU

Ingredients: | IECWNKƃQYGT |OGFKWOGII[QNMU| Salt Pepper 0WVOGI |OGFKWOGIIYJKVGU| $WVVGTHQTITGCUKPI | Sauce: UJCNNQVU 20 g butter IƃQWT ONYJKVGYKPG ONXGIGVCDNGUVQEM |ONFQWDNGETGCO Salt Pepper | Steam oven settings: ϯ1XGPYKVJQWVRTGUUWTG Ͽ1XGPYKVJRTGUUWTG

1

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2

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>> Tip: 6JKUTGEKRGECPDGOCFGYKVJ QVJGTXGIGVCDNGUUWEJCUDTQEEQNK QTECTTQVU 150

Vegetables

Step 1 ϯŒ%||OKPWVGU ϿŒ%||OKPWVGU | Step 4 ϯŒ%||OKPWVGU ϿŒ%||OKPWVGU

151

Fennel Serves 4

Ingredients: | 2 fennel bulbs Fennel greens 2 carrots 1 small leek 2 sticks of celery 1 tsp lemon juice Salt Sugar 2 onions 20 g butter 150 ml vegetable broth Pepper 1 tsp bouillon powder 150 ml double cream | Steam oven settings: ϯ Oven, without pressure Ͽ Oven, with pressure

1

Wash, quarter and cut out the woody base of the HGPPGN|2WVVJGITGGPVKRUVQ one side for garnish.

2

Clean the remaining vegetables. Cut the carrots in 0.5 cm thick slices, the leek into 1 cm rings and the celery KPVQEOVJKEMRKGEGU|2NCEG the vegetables in a perforated EQPVCKPGT|CPFRWVVJGHGPPGN QPVQR|

3

Mix the salt and sugar into the lemon juice and drizzle this over the fennel. Place the container in the oven with a solid container underneath it to catch the vegetable broth. See settings below.

4

Dice the onions and sweat in butter. Add 150 ml of vegetable broth and season with salt and pepper. Stir in the FQWDNGETGCOCPF|ICTPKUJYKVJ the green tips from fennel.

>> Tip: Fennel is a very popular vegetable with the italians who often eat it TCYCHVGTCOCKPEQWTUG||+VCNUQ tastes good cooked, and when UVGCOGFVJGXKVCOKPUCTGTGVCKPGF| Fennel tastes good with strong spices. 152

Vegetables

Step 3 ϯŒ%||OKPWVGU ϿŒ%||OKPWVGU

153

Side dishes

Simply irresistable | Potatoes, rice and vegetables are amongst the most popular staple ingredients for side FKUJGU|4CTGN[UGTXGFQPVJGKTQYPVJG[CTGC ETWEKCNRCTVQHVJGYJQNGOGCN6JGXGTUCVKNKV[QH VJGUGVJTGGHQQFV[RGUKUKOOGPUGCPFVJG[CNN RNC[CPKORQTVCPVRCTVKPVJGPWVTKVKQPCNSWCNKV[ QHVJGHQQFYGGCV#NNVJTGGCTGWUGFCETQUUVJG globe in cuisine and in doing so unite people at the table from a broad spectrum of customs and traditions.

154

Side dishes

155

Savoury bulgur wheat Serves 6

Ingredients: | 4 shallots 2 cloves of garlic I|ECTTQVU 1 red chilli pepper 3 cardamom pods 1 bay leaf 250 g bulgur Salt 600 ml vegetable stock 3 tbsp butter VDUREJQRRGFƃCVNGCH parsley | Steam oven settings: ϯ Oven, without pressure Ͽ Oven, with pressure | |

1

Peel the shallots, garlic and carrots. Finely dice the shallots, chop the garlic up and EWVVJGECTTQVUKPVQVJKPUNKEGU| Wash and de-seed the chilli pepper then cut into rings. Place all of these in a solid container.

2

Lightly crush the cardamom pods and add to the bulgur with the bay leaf and season with salt. Pour in the vegetable stock and cook. See settings below.

3

Remove the cardamom RQFUƃWHHVJGTKEGWRYKVJC fork and fold in the butter and parsley before serving.

>> Tip: Bulgur is a pre-cooked wheat that JCUDGGPTGFTKGF|#HVGTFT[KPI the wheat grain is then ground EQCTUGN[QTƂPGN[|+VKUIGPGTCNN[ made using a hard wheat. It can DGUWDUVKVWVGFYKVJ|CNQPIITCKP rice in this recipe. 156

Side dishes

Step 2 ϯŒ%||OKPWVGU ϿŒ%OKPWVGU

157

5VWHHGFEQWTIGVVGU Serves 4

Ingredients: | 1 red onion 1 clove of garlic ½ pointed red pepper 40 g black olives, pitted 75 g green olives, pitted 150 g Feta 8 sprigs of thyme |ONUQWTETGCO Salt Pepper VURNGOQPLWKEG EQWTIGVVGU CRRTQZI each) Parsley | Steam oven settings: ϯ1XGPYKVJQWVRTGUUWTG Ͽ1XGPYKVJRTGUUWTG | |

1

Peel and dice the onion and ICTNKE|%NGCPCPFƂPGN[FKEG VJGTGFRGRRGT&TCKPVJGQNKXGU CPFTQWIJN[EJQRVJGOWR %TWODNGVJG(GVCCPFRNWEMVJG NGCXGUQHHURTKIUQH|VJ[OG|/KZ CNNQHVJGUGKPVQVJGUQWTETGCO and season with pepper and NGOQPLWKEG

2

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>> Tip: +PUVGCFQHWUKPIEQWTIGVVGU [QWEQWNFWUGVJKUƂNNKPIKPTGF RGRRGTU 158

Side dishes

Step 2 ϯŒ%||OKPWVGU ϿŒ%OKPWVGU

Houmous Serves 6

Ingredients: | 200 g dried chickpeas 2 cloves of garlic ½ tsp ground cumin 3-4 tbsp tahini paste ¼ tsp strong paprika 1 tsp salt Pepper 2-3 tsp lemon juice 1 tbsp olive oil | Steam oven settings: ϯ Oven, without pressure Ͽ Oven, with pressure | |

1

Rinse the chickpeas and soak overnight in plenty of cold water. | Place the chickpeas, together with the water they were soaked in, in a solid container. Make sure they are covered by the water. Peel the garlic cloves and add them whole to the chickpeas. Season with cumin and cook. See settings below. | Drain the chickpeas, retaining the cooking liquor. .GCXGDQVJVQEQQN| | Then purée the chickpeas YKVJCDQWV|ONQHVJG cooking liquour, lemon juice and tahini paste. Season generously with paprika, salt, pepper and cumin. Place in a serving dish, drizzle with olive oil and serve. Houmous goes well with raw or al-dente steamed vegetable batons and pitta bread.

2

3 4

>> Tip: 6CJKPKKUCRCUVGOCFGHTQOƂPGN[ ground sesame seeds and is a OCKP|KPITGFKGPVKP|JQWOQWU+V KUTKEJKPXKVCOKPUCPF|ECNEKWO which makes it very popular with XGIGVCTKCPU| For a very delicate houmous the pale outer skin of the chickpeas are removed before they are made into houmous.

Step 2 ϯŒ%||OKPWVGU ϿŒ%OKPWVGU Side dishes

159

)PQEEJK 5GTXGU

Ingredients: | IUOCNNƃQWT[RQVCVQGU ™DWPEJQHDCUKN ™DWPEJQHƃCVNGCXGFRCTUNG[ URTKIUQHQTGICPQ IUWPFTKGFVQOCVQGUKPQKN IƃQWT IUGOQNKPC |OGFKWOGII[QNM| Salt VURVQOCVQRWTÅG (NQWT $WVVGTHQTITGCUKPI | IDWVVGT UCIGNGCXGU | Steam oven settings: ϯ1XGPYKVJQWVRTGUUWTG Ͽ1XGPYKVJRTGUUWTG | | |

1

9CUJVJGRQVCVQGUCPF RWVVJGOKPCRGTHQTCVGF EQPVCKPGT%QQMWPVKN|VGPFGT5GG UGVVKPIUDGNQY | +PVJGOGCPVKOGRNWEMCPF ƂPGN[EJQRWRVJGJGTDU &TCKPVJGUWPFTKGFVQOCVQGU CPFRWTÅGVJGO | .GCXGVJGRQVCVQGUVQEQQN UNKIJVN[VJGPRGGNVJGO CPFYJKNUVUVKNNJQVRCUUVJGO VJTQWIJCRQVCVQTKEGT||#FF IQHVJGƃQWTVJGUGOQNKPCGII [QNMCPFVURUCNVCPFMPGCF VQOCMGVJGFQWIJ*CNXGVJG FQWIJCPFMPGCFVJGJGTDU KPVQQPGJCNHCPFVJGRWTÅGF VQOCVQGUCPFVQOCVQRWTÅG KPVQVJGQVJGT|+HVJGFQWIJKU VQQUQHVMPGCFVDURQHƃQWT KPVQKV | 4QNNVJGFQWIJQWVQPC NKIJVN[ƃQWTGFUWTHCEGKPVQ CTQNNCDQWVEONQPI|%WVKV KPVQCDQWV|)PQEEJK7UKPIC NKIJVN[ƃQWTGFHQTMƃCVVGPGCEJ UNKIJVN[QPVJGEWVUKFG|%QQMKP CITGCUGFRGTHQTCVGFEQPVCKPGT 5GGUGVVKPIUDGNQY | /GNVVJGDWVVGTKPCUOCNN RCPQPVJGJQDCPFVQUU KPVJGUCIG$TKGƃ[EQQMVJGP Step 1 UGCUQPYKVJUCNVCPFUGTXGYKVJ ϯŒ%||OKPWVGU VJG)PQEEJK ϿŒ%OKPWVGU | Step 4 ϯŒ%||OKPWVGU ϿŒ%OKPWVGU

2 3

4

5

160

5KFGFKUJGU

161

Cheese and leek polenta Serves 4

Ingredients: | 1 thin leek (approx. 175 g) 750 ml vegetable stock Salt 150 g polenta (coarse) 4 sprigs of marjoram URTKIUQHƃCVNGCHRCTUNG[ 100 g grated Emmental 30 g grated Parmesan 2 tbsp butter Black pepper | Steam oven settings: ϯ Oven, without pressure Ͽ Oven, with pressure | ||

1

Clean the leek and cut into thin rings. Place in a perforated container. Pour the vegetable stock into a solid container with ½ tsp of salt and cook at the same time as the leek. See settings below.

2

Remove the stock and stir in the polenta. Leave for a minute to stand then continue stirring. Put it back in the oven and continue to cook. Remove the leeks from the oven. See settings below.

3

Take the polenta out, cover and leave for 5 minutes to rest.

4

Meanwhile pluck the leaves off the marjoram and the RCTUNG[CPFEJQRWR*CNXGVJG polenta and mix the two cheeses into one half together with 1 tbsp of butter. Stir the leeks with the remaining butter into the other half of polenta. Season to taste.

>> Tip: Polenta is a traditional regional URGEKCNKV[VJTQWIJQWV+VCN[CPFKU made from ground corn. In the VJEGPVWT[KVYCUEQPUKFGTGF HQQFHQTVJGRQQT|+VTGSWKTGU EQPUVCPV|UVKTTKPIYJGPEQQMGFKPC RCP|KH[QWYCPVVQ|JCXGKVYKVJQWV lumps in it and it does have a VGPFGPE[VQ|UVKEMVQVJGRCPKH[QW CTGPQVECTGHWN||1PEGEQQMGF polenta can be left on a board or in a bowl to cool down and then EWVKPVQ|UJCRGUCPFHTKGF 162

Side dishes

Step 1 ϯŒ%||OKPWVGU ϿŒ%OKPWVGU | Step 2 ϯŒ%||OKPWVGU ϿŒ%OKPWVGU

9CTONGPVKNUCNCF 5GTXGU

Ingredients: | 1 onion I|ECTTQVU IFTKGFCRTKEQVU 200 g red lentils ECTFCOQORQF DC[NGCH RKGEGQHNGOQPRGGN RKPEJGUQHITQWPF EQTKCPFGT 5CNV 2GRRGT ONXGIGVCDNGUVQEM IPCVWTCN[QIJWTV

HCV VURQNKXGQKN VURNKOGLWKEG VURJQPG[ ™JGCFQHNGVVWEG GI.QNNQ DKQPFCCRRTQZI

|

1

2GGNVJGQPKQPCPFVJG ECTTQVU&KEGVJGQPKQPCPF EWVVJGECTTQVUKPVQEONQPI LWNKGPPGUVTKRU%JQRVJGCRTKEQVU WRUOCNN/KZCNNQHVJGUGYKVJ VJGNGPVKNUKPCUQNKFEQPVCKPGT #FFVJGURKEGUUGCUQPYKVJUCNV CPFRGRRGT2QWTKPVJGUVQEM CPFEQQM5GGUGVVKPIUDGNQY

2

+PVJGOGCPVKOGOKZVJG QKNCPFNKOGLWKEGKPVQVJG [QIJWTVCPFUGCUQPVQVCUVG YKVJUCNVRGRRGTCPFJQPG[ %NGCPYCUJCPFURKPVJGUCNCF CPFUJTGFKV

3

.GCXGVJGNGPVKNUVQEQQN FQYPVJGPTGOQXGVJG ECTFCOQOCPFNGOQPRGGN (QNFKPVJGUJTGFFGFUCNCF|CPF FTK\\NGYKVJVJG[QIJWTV FTGUUKPI5GTXGYCTO

Steam oven settings: ϯ1XGPYKVJQWVRTGUUWTG Ͽ1XGPYKVJRTGUUWTG|

Step 1 ϯŒ%||OKPWVGU ϿŒ%OKPWVGU 5KFGFKUJGU

163

Coconut carrots Serves 4

Ingredients: | 800 g bunched carrots 200 ml coconut milk 100 ml vegetable stock 1 small onion 1 green chilli Salt 1 tbsp dessicated coconut VUREQTPƃQWT ½-1 tsp lime juice Fleur de Sel | Steam oven settings: ϯ Oven, without pressure Ͽ Oven, with pressure | ||

1

Clean and peel the carrots and place them in a perforated container.

2

Mix the coconut milk with the stock in a solid container. Peel the onion and deseed the chilli. Finely dice both, then add to the coconut milk. Season with salt and cook together with the carrots. See settings below.

3

In the meantime lightly roast the dessicated coconut in a hot pan, then leave to cool.

4

Transfer the coconut sauce to a small pan and bring to VJGDQKN|5VKTVJGEQTPƃQWTKPVQ a little water then use to thicken VJGUCWEG|5GCUQPYKVJUCNVCPF NKOGLWKEG|5GCUQPVJGECTTQVU YKVJCNKVVNG|(NGWTFG5GNURTKPMNG with the dessicated coconut and serve with the sauce.

>> Tip: Fleur de Sel is the king of sea salts. It has a very special texture and is used exclusively as table salt. The calcium and magnesium content of Fleur de Sel gives it CPGZVTCQTFKPCT[ƃCXQWTCPFKV doesn't take much to awake your taste buds. 164

Side dishes

Step 2 ϯŒ%||OKPWVGU ϿŒ%OKPWVGU

165

2QVCVQUQWHƃÅ 5GTXGU

Ingredients: | IƃQWT[RQVCVQGU OGFKWOGII[QNMU DWPEJQHEJGTXKN |ONUQWTETGCO IHTQ\GPRGCU 5CNV 2GRRGT 0WVOGI OGFKWOGIIYJKVGU VDUR2CTOGUCPEJGGUG | $WVVGTHQTITGCUKPI %QTPƃQWTHQTFWUVKPI | Steam oven settings: ϯ1XGPYKVJQWVRTGUUWTG Ͽ1XGPYKVJRTGUUWTG | |

1

2GGNCPFFKEGVJGRQVCVQGU CPFEQQMKPCRGTHQTCVGF EQPVCKPGT5GGUGVVKPIUDGNQY

2 3

2CUUVJGRQVCVQGUVJTQWIJC RQVCVQTKEGT

/KZVQIGVJGTVJGGII[QNMU EQCTUGN[EJQRRGFEJGTXKN UQWTETGCOCPFRGCUCPFUGCUQP YKVJUCNVRGRRGTCPFPWVOGI



(QNFKPVJGUVKHƃ[DGCVGPGII YJKVGUCPFRQWTVJGOKZVWTG KPVQDWVVGTGFCPFEQTPƃQWT FWUVGFTCOGMKPU5RTKPMNG 2CTOGUCPEJGGUGQPVQR

5

%QXGTVJGTCOGMKPUYKVJ CNWOKPKWOHQKNRNCEGKPC EQQMKPIEQPVCKPGTCPFEQQM| 5GGUGVVKPIUDGNQY

Step 1 ϯŒ%||OKPWVGU ϿŒ%||OKPWVGU | Step 5 ϯŒ%||OKPWVGU ϿŒ%||OKPWVGU 166

5KFGFKUJGU

2QVCVQGUYKVJCDCEQPCPF UQWTETGCOƂNNKPI Serves 4

Ingredients: | OGFKWOƃQWT[RQVCVQGU IEQQMGFDCEQPNCTFQPU IITCVGF'FCOEJGGUG |ONUQWTETGCO VDURUVTQPIOWUVCTF 5CNV 2GRRGT | Steam oven settings: ϯ1XGPYKVJQWVRTGUUWTG Ͽ1XGPYKVJRTGUUWTG

>> Tip: *QNNQYVJGRQVCVQGUQWVC NKVVNGDGHQTGƂNNKPIVJGO|(QTC XGIGVCTKCPXGTUKQPUKORN[NGCXG QWVVJGDCEQP 5KFGFKUJGU

1

9CUJVJGRQVCVQGUCPFEWV VJGOKPJCNH2NCEGYKVJ VJGEWVUKFGWRRGTOQUVKPC RGTHQTCVGFEQPVCKPGTCPFEQQM 5GGUGVVKPIUDGNQY

2

/KZVJGEQQMGFNCTFQPU EJGGUGUQWTETGCOCPF OWUVCTFVQIGVJGTCPFUGCUQP YKVJUCNVCPFRGRRGT

3

6QRVJGRQVCVQGUYKVJVJG OKZVWTGCPFEQQM5GG UGVVKPIUDGNQY5GTXGYKVJC OKZGFITGGPUCNCF

Step 1 ϯŒ%||OKPWVGU ϿŒ%||OKPWVGU | Step 3 ϯŒ%||OKPWVGU ϿŒ%||OKPWVGU 167

2QVCVQRWTÅG 5GTXGU

Ingredients: | 1 kg potatoes |ONFQWDNGETGCO ONXGIGVCDNGUVQEM IDWVVGT 5CNV Pepper VDURRCTUNG[ | Version 1: IRQTEKPKOWUJTQQOU | Version 2: OGFKWOQPKQP IEQQMGFDCEQPNCTFQPU | Steam oven settings: ϯ1XGPYKVJQWVRTGUUWTG Ͽ1XGPYKVJ|RTGUUWTG | | | |

1

2GGNCPFSWCTVGTVJG RQVCVQGU2NCEGVJGOKPC RGTHQTCVGFEQPVCKPGT2WVVJG ETGCOCPFXGIGVCDNGUVQEMKPC UQNKFEQPVCKPGT|2NCEGKPVJGQXGP WPFGTPGCVJVJGRQVCVQGUCPF EQQM5GGUGVVKPIUDGNQY

2

2WTÅGVJGRQVCVQGUCPFDGCV WPVKNUOQQVJWUKPIVJGETGCO CPFUVQEM(QNFKPVJGDWVVGT VJGPUGCUQPVJGRWTÅGVQVCUVG YKVJUCNVCPFRGRRGT)CTPKUJ YKVJƂPGN[EJQRRGFRCTUNG[

3

8GTUKQP5QCMVJGRQTEKPK KPYCVGTVJGPEQQMKPVJG NKSWKFVJG[YGTGUQCMGFKP 5GGUGVVKPIUDGNQY|6JGPEJQR VJGOWRƂPGN[CPFHQNFKPVQVJG RWTÅG



8GTUKQP2WVVJGƂPGN[ FKEGFQPKQPCPFVJGDCEQP NCTFQPUKPCUQNKFEQPVCKPGT EQXGT CPFEQQM5GGUGVVKPIU DGNQY(QNFKPVQVJGRWTÅGYJGP EQQMGF

.KFUHQT/KGNGUVGCOQXGPEQPVCKPGTU CTGCXCKNCDNGHTQOVJG/KGNG9GDUJQR

168

5KFGFKUJGU

Step 1 ϯŒ%||OKPWVGU ϿŒ%||OKPWVGU | Step 3 ϯŒ%||OKPWVGU ϿŒ%||OKPWVGU | Step 4 ϯŒ%||OKPWVGU ϿŒ%||OKPWVGU

169

Desserts

Sweet temptations | What would a meal be without a sumptuous ƂPCNG!4GICTFNGUUQHYJGVJGTCJGCNVJ[HTWKV FGUUGTVKUQHHGTGFQTQPGYKVJCPCNEQJQNKE\KPI VQKVQTUQOGVJKPIETGCO[CPFUYGGVVJGFGUUGTV KUCVTGCVVJCVECPDGHWNNQHUWTRTKUGU6JGOQTG ETGCVKXGN[KVKUCUUGODNGFCPFRTGUGPVGFVJG OQTGGPVJWUKCUVKECNN[YKNNKVUCTTKXCNCVVJGVCDNG DGITGGVGF#NNQY[QWTUGNHCNKVVNGVKOGVQCFF VJQUGƂPKUJKPIVQWEJGUVQKORTGUU[QWTIWGUVU

170

Desserts

171

Vanilla dumplings with a peach sauce Serves 6

Ingredients: | 60 g Amarettini | For the dumplings: 1 kg low fat quark 90 g sugar Seeds of 1 vanilla pod |OGFKWOGII[QNMU| 2 packets of custard mix | For the peach sauce: 500 g ripe peaches 75 g marzipan 50 ml peach nectar VDURGNFGTƃQYGTU[TWR || Butter for greasing | Steam oven settings: ϯ Oven, without pressure Ͽ Oven, with pressure |

1

.KIJVN[ETWUJVJG#OCTGVVKPK Squeeze the low fat quark through a clean muslin and mix with half of the #OCTGVVKPK|UWICTXCPKNNCUGGFU GII[QNMCPFEWUVCTFOKZ%QXGT and leave to absorb the liquid HQTOKPWVGU | In the meantime wash the peaches, cut a cross in each, place in a perforated container CPFEQQM5GGUGVVKPIUDGNQY | Allow the peaches to cool, then skin them and remove VJGUVQPGU | Using wet hands make 12 balls out of the quark OKZVWTG2NCEGKPCITGCUGF perforated container in the QXGP|2NCEGCUQNKFEQPVCKPGT WPFGTPGCVJCPFEQQM5GG UGVVKPIUDGNQY | 4QWIJN[FKEGVJGOCT\KRCP purée it with the peach nectar and then sieve the OKZVWTG2WTÅGVJGRGCEJƃGUJ and stir into the marzipan mixture together with the GNFGTƃQYGTU[TWR| | Arrange the dumplings on the sauce and serve with a sprinkling of crumbled #OCTGVVKPK

2 3 4

5

6

172

Desserts

Step 2 ϯŒ%||OKPWVGU ϿŒ%OKPWVGU | Step 4 ϯŒ%|OKPWVGU ϿŒ%OKPWVGU

173

Summer pudding Serves 6

Ingredients: | 225 g melba toast 50 g butter 40 g runny honey 300 ml milk 200 g strawberries 125 g raspberries 125 g blackberries 1 small sharp apple (approx. 100 g) Seeds of 1 vanilla pod 40 g sugar 6 scoops of vanilla ice cream | Butter for greasing | Steam oven settings: ϯ Oven, without pressure Ͽ Oven, with pressure | |

1

Crush the melba toast or coarsely blitz it in a food processor. Melt the butter with the honey then stir into the melba toast with the milk. | Prepare the berries and wash and dry if necessary. Quarter VJGUVTCYDGTTKGURGGN|EQTGCPF FKEG|VJGCRRNGUCPFOKZYKVJ the berries, vanilla seeds and sugar. | Grease a 1.25 litre pudding dish and pour in about ¾ of the melba mixture. Press up at the sides. Fill with the berries. Press down gently on the berries, then cover with the remaining dough and seal the GFIGU|%QXGTVJGFKUJYKVJCNKF and cook. See settings below. | Take the pudding out of the oven and leave to rest for at least 15 minutes. Turn out onto CRNCVVGT|CPFUGTXGYKVJCTKEJ vanilla ice cream.

2 3

4

>> Tip: If you don't have a pudding basin, use a tall oven-proof ceramic dish instead. Seal the dish with a double layer of baking parchment, secured with kitchen string. 174

Desserts

Step 3 ϯŒ%||OKPWVGU ϿŒ%OKPWVGU

Sweet dumplings with apricot compote Serves 6

Ingredients: | For the sweet dumplings: 20 g fresh yeast |ONOKNM |IƃQWT |IUWICT 1 pinch salt OGFKWOGII[QNM |IDWVVGT 3 tsp vanilla sugar Sugar | Flour for dusting | For the apricot compote: 500 g apricots Seeds of 1 vanilla pod 50 ml apricot syrup | Steam oven settings: ϯ Oven, without pressure Ͽ Oven, with pressure |

1

%TWODNG|VJG[GCUVKPON QHNWMGYCTOOKNMVJGPCFF VJGƃQWT|IUWICTUCNVGII [QNMCPFIQHUQHVDWVVGT| -PGCFHQTCDQWVOKPWVGUVQ get a smooth dough then place KPCDQYNKPVJGQXGPVQRTQXG 5GGDGNQYHQTUGVVKPIU | Wash the apricots, quarter VJGOCPFTGOQXGVJGUVQPGU Mix with 20 g sugar, vanilla seeds and apricot syrup in a solid EQPVCKPGT | 2WVVJGTGOCKPKPIOKNM and sugar together with IQHDWVVGTKPCPQVJGTUQNKF EQPVCKPGT6CMGVJG[GCUVFQWIJ out of the oven and divide into RQTVKQPU4QNNKPVQDCNNUQPC ƃQWTGFUWTHCEGVJGPEQXGTCPF leave in a warm place to prove HQTCPQVJGTOKPWVGU*GCV VJGOKNMOKZVWTGKPVJGQXGP 5GGUGVVKPIUDGNQY | #TTCPIGVJGFQWIJDCNNU VKIJVN[VQIGVJGT|KPVJGJQV OKNMEQXGT CPFEQQMVQIGVJGT YKVJVJGCRTKEQVU|5GGUGVVKPIU DGNQY | 6CMGVJGCRTKEQVUQWVCPF EQPVKPWGEQQMKPIVJG FWORNKPIU5GGUGVVKPIUDGNQY |

2 3

 5

6

Melt the vanilla sugar in the TGOCKPKPIDWVVGTCPFWUG VJKUVQEQCVVJGFWORNKPIU|&WUV YKVJUWICTDGHQTGUGTXKPIYKVJ VJGCRTKEQVEQORQVG | | | | | | | | | | | | | | | | | | | | |.KFUHQT|/KGNGUVGCOQXGPEQPVCKPGTU CTGCXCKNCDNGHTQOVJG/KGNG9GDUJQR

Step 1 ϯŒ%||OKPWVGU ϿŒ%|OKPWVGU | Step 3 ϯŒ%|OKPWVGU ϿŒ%OKPWVGU | Step 4 ϯŒ%|OKPWVGU ϿŒ%OKPWVGU | Step 5 ϯŒ%|OKPWVGU ϿŒ%OKPWVGU &GUUGTVU

175

'NFGTDGTT[CPFCRRNGFGNKIJV Serves 4

Ingredients: | 750 ml elderberry juice Approx. 100 g sugar 3 tsp vanilla sugar #|RKPEJQHEKPPCOQP UOCNNUJCTRCRRNGU (approx. 400 g) OGFKWOGIIYJKVGU 30 g icing sugar #RKPEJQHWPYCZGFNGOQP zest | Steam oven settings: ϯ1XGPYKVJQWVRTGUUWTG Ͽ1XGPYKVJRTGUUWTG

1

/KZVJGGNFGTDGTT[LWKEG YKVJ|ONYCVGT|I sugar, vanilla sugar and cinnamon in a solid container. | 2GGNJCNXGCPFEQTGVJG CRRNGUVJGPEWVVJGOKPVQ YGFIGU%QQMKPVJGGNFGTDGTT[ juice. See settings below. | +PVJGOGCPVKOGDGCVVJG GIIYJKVGUVQUVKHHRGCMU VJGPUNQYN[FTK\\NGKPVJGUKGXGF icing sugar and lemon zest. | +HPGEGUUCT[CFFOQTGUWICT VQVJGHTWKVVQVCUVG6JGP FTQRUOCNNURQQPHWNUQHVJG meringue mix on top. Place in VJGQXGPVQJGCVVJTQWIJHQT about 5 minutes.

2 3 4

>> Tip: +H[QWRKEM[QWTQYPGNFGTDGTTKGU you can make your own juice. Strip VJGDGTTKGUHTQOVJGUVCNMUYCUJ CPFFTCKPVJGO2NCEGKPCUQNKF EQPVCKPGTYKVJCNKVVNGYCVGTCPF UVGCOWPVKNVJG[DWTUVTGNGCUKPI VJGKTLWKEG|2CUUVJGRWNRVJTQWIJ CUKGXGCPFWUGVJGLWKEGCU FGUETKDGFKPVJGTGEKRG 176

Desserts

Step 2 ϯŒ%||OKPWVGU ϿŒ%OKPWVGU

177

Coffee cream with raspberries Serves 4

Ingredients: | 200 ml milk 100 ml double cream 6 g of espresso coffee powder 1 medium egg 3 medium egg yolks 60 g brown sugar 250 g raspberries 4 tbsp coffee liqueur | Steam oven settings: ϯ Oven, without pressure Ͽ Oven, with pressure |

| |

Stir the espresso powder into the milk and cream in a solid container and heat up. See settings below.

2

Beat the egg, egg yolks and sugar with a balloon whisk then slowly drizzle the hot mocca milk in whilst stirring all VJGVKOG|(KNVGTVJKUVJTQWIJC UKGXGKPVQ|TCOGMKPUCPF|EQXGT with aluminium foil. Place the ramekins on the rack and cook. See settings below.

3

Take the ramekins out of the oven and leave to cool down. Before serving turn the caramels out onto serving plates. Drizzle with the coffee liqueur and decorate with fresh raspberries.

Step 1 ϯŒ%||OKPWVGU ϿŒ%OKPWVGU | Step 2 ϯŒ%||OKPWVGU ϿŒ%OKPWVGU

| 178

1

Desserts

Quince mousse Serves 5

Ingredients: | 600 g quinces Juice of 1 lemon 4 leaves of white gelatine 3 tsp vanilla sugar 40-50 g sugar |ONUQWTETGCO 250 ml whipping cream | Steam oven settings: ϯ Oven, without pressure Ͽ Oven, with pressure | | |

1

Thoroughly scrub the fruit then peel, quarter and core them. Dice the fruit and mix with lemon juice immediately. Place in a perforated container and cook until soft. See settings below.

2

In the meantime soak the gelatine in cold water. Purée the quince and pass through a sieve if wished. Add vanilla sugar and sugar to taste. Squeeze the gelatine and dissolve in the warm fruit OKZVWTG|5VKTKPVJGUQWTETGCO then place in the refrigerator until it starts to set.

3

Beat the whipping cream to stiff peaks and fold into the HTWKVOKZVWTG|2NCEGVJGOQWUUG in the refrigerator overnight to set.

Step 1 ϯŒ%||OKPWVGU ϿŒ%OKPWVGU Desserts

179

Honey cake and cranberry UQWHƃÅU Serves 6

Ingredients: | 50 g dried cranberries 1 tbsp port 100 g honey cake |OGFKWOGIIU| 100 g dark chocolate ONFQWDNGETGCO IUQHVDWVVGT IUWICT ™VUROKZGFURKEG #RKPEJQHEKPPCOQP A pinch of salt ONUQWTETGCO | $WVVGTHQTITGCUKPI | Steam oven settings: ϯ1XGPYKVJQWVRTGUUWTG Ͽ1XGPYKVJRTGUUWTG | |

1

/KZVJGETCPDGTTKGUYKVJVJG port and place to one side. Dice the honey cake and blitz to ƂPGETWODUKPCHQQFRTQEGUUQT 5GRCTCVGVJGGIIU%JQRWR VJGEJQEQNCVGCPFOKZYKVJVJG ETGCOKPCUQNKFEQPVCKPGT || Beat the egg yolks with the DWVVGTUWICTCPFURKEGUWPVKN VJKEMCPFETGCO[(QNFKPVJG UQWTETGCOCPFETWODGFJQPG[ cake. Beat the egg whites to stiff peaks and fold into the OKZVQIGVJGTYKVJVJGFTCKPGF ETCPDGTTKGU||

2

3

2QWTVJGOKZVWTGKPVQ| DWVVGTGFTCOGMKPU |ON each), cover with foil and place on the rack. Cover the EJQEQNCVGETGCOOKZVWTGYKVJC lid*, place in the oven together YKVJVJG|UQWHƃÅUCPFEQQM5GG UGVVKPIUDGNQY||

4

$GCVVJGEJQEQNCVGUCWEG WPVKNUOQQVJ6WTPVJG UQWHƃÅUQWVQPVQFGUUGTVRNCVGU RQWTUQOGUCWEGQXGTGCEJQPG CPFUGTXG|

||

||

||

||

|

|

|.KFUHQT|/KGNGUVGCOQXGPEQPVCKPGTU CTGCXCKNCDNGHTQOVJG/KGNG9GDUJQR

180

Desserts

Step 3 ϯŒ%||OKPWVGU ϿŒ%OKPWVGU

181

Cherry compote with amaretto Makes 4 x ½ litre jars

Ingredients: | 2 kg sour cherries 100-200 ml cherry nectar 200 ml dry red wine 300 g brown sugar 1 tsp ground cinnamon 50 ml Amaretto ½ tsp sorbic acid (optional) 4 preserving jars with lids and clamps

| Steam oven settings: ϯ Oven, without pressure Ͽ Oven, with pressure | |

1

Wash and pit the sour EJGTTKGU5CXGVJGLWKEG| Place the cherries in clean preserving jars. | 6QRVJGLWKEGWRYKVJ|ON of cherry nectar. Add the red wine, brown sugar and EKPPCOQP|CPFDTKPIVQVJGDQKN Add Amaretto to taste. | Pour the liquid over the cherries whilst still hot. It should cover the fruit. If necessary wipe the rims of the jars dry. Seal the jars and cook. See settings below. | Remove the jars and leave to EQQN|5GCNGFLCTUUJQWNFDG stored in a cool dark place. Once opened they should be used as soon as possible.

2 3 4

>> Tip: Sorbic acid is natural organic compound widely used as a food preservative. It has an antimicrobial effect which helps the food keep for longer. 182

Desserts

Step 3 ϯŒ%||OKPWVGU ϿŒ%OKPWVGU

5GOQNKPCRWFFKPIYKVJCRRNG compote Serves 6

Ingredients: | For the semolina pudding: 500 ml milk 15 g butter 50 g sugar A pinch of salt 20 g poppy seed 90 g semolina |OGFKWOGIIHTGUJ | For the apple compote: 750 g sharp apples 100 g sugar Seeds of 1 vanilla pod 50 ml apple juice 50 ml cider | Steam oven settings: ϯ1XGPYKVJQWVRTGUUWTG Ͽ1XGPYKVJRTGUUWTG

1

2NCEGVJGOKNMDWVVGTUWICT salt and poppy seeds in a solid container. | 2GGNEQTGCPFFKEG|VJG apples for the compote. Place in a solid container and OKZKPVJGUWICTXCPKNNCUGGFU apple juice and cider. Place in the oven alongside the milk mix CPFEQQM5GGUGVVKPIUDGNQY | Take the milk out and YJKNUVUVKTTKPIFTK\\NGKPVJG semolina. Leave to stand for 1-2 minutes. Stir again and heat it up again. Stir once during EQQMKPI5GGUGVVKPIUDGNQY | Take the semolina pudding QWVUVKTKVCPFNGCXGKV UVCPFHQTOKPWVGUYKVJCNKF  QP|%QPVKPWGVQEQQMVJGCRRNG EQORQVGWPVKNVJGHTWKVKUUQHV but still intact. See settings DGNQY| | Separate the egg and beat VJGGIIYJKVGVQCUVKHH peak. Stir the egg yolk into the semolina pudding then carefully HQNFKPVJGGIIYJKVG|5RQQP into 6 rinsed out cold ramekins QTUOCNNEWRU| ONGCEJ  CPFNGCXGVQEQQN%QXGTCPF leave the apple compote to cool FQYPCVVJGUCOGVKOG |

2

3 4

6

Turn the semolina puddings out onto dessert plates and UGTXGYKVJVJGCRRNGEQORQVG | | | | | | | | | | | | | | | | | | | | | | .KFUHQT/KGNGUVGCOQXGPEQPVCKPGTU CTGCXCKNCDNGHTQOVJG/KGNG9GDUJQR

5

Step 2 ϯŒ%||OKPWVGU ϿŒ%OKPWVGU | Step 3 ϯŒ%||OKPWVG ϿŒ%OKPWVG | Step 4 ϯŒ%||OKPWVGU ϿŒ%OKPWVGU Desserts

183

Pears poached in red wine with a vanilla crème Serves 4

Ingredients: | For the pears: 1 unwaxed orange 500 ml dry red wine 60 g brown sugar ¼ tsp ground cinnamon ƂTORGCTU CRRTQZI each) | For the vanilla crème: 75 g sugar Seeds of 1 vanilla pod 50 ml double cream I/CUECTRQPG 100 g low fat quark | Steam oven settings: ϯ Oven, without pressure Ͽ1XGPYKVJRTGUUWTG| |

1

Wash and dry the orange then, using a potato peeler, VCMGXGT[VJKPUJCTFUQHRGGN QHH*CNXGVJGHTWKVCPFUSWGG\G VJGLWKEGQWV | Place the orange juice, wine, brown sugar, cinnamon and orange peel in a solid container CPFJGCVKVWR5GGUGVVKPIU DGNQY | In the meantime make the vanilla crème by mixing the sugar, vanilla seeds and cream in CUQNKFEQPVCKPGT | Peel the pears, leaving the UVCNMKPVCEV2NCEGVJGRGCTU YJQNGKPVJGTGFYKPG | Place the container with the cream mixture in the oven together with the pears and EQQM5GGUGVVKPIUDGNQY | Remove the cream syrup and NGCXGVQEQQN | Turn the pears over once during cooking and continue VQRQCEJWPVKNUQHV5GGUGVVKPIU DGNQY | Take the orange peel out QHVJGTGFYKPG.GCXGVJG pears in their liquor as well as the cream syrup overnight in the TGHTKIGTCVQT

 4 5

8

&GUUGTVU

Before serving stir VJG|/CUECTRQPGCPFSWCTM KPVQVJGETGCOU[TWR&TK\\NG some of the red wine liquor over the pears and serve with the XCPKNNCETÄOG



6 7

184

9

Step 2 ϯŒ%||OKPWVGU ϿŒ%OKPWVGU | Step 5 ϯŒ%||OKPWVGU ϿŒ%OKPWVGU | Step 7 ϯŒ%||OKPWVGU ϿŒ%OKPWVGU

185

%JQEQNCVGDTQYPKGRWFFKPI Serves 8

Ingredients: | 100 g dark chocolate 5 medium eggs 80 g butter 80 g sugar 3 tsp vanilla sugar IƂPGN[EJQRRGFYCNPWVU IƃQWT | Butter for greasing Icing sugar for dusting | Steam oven settings: ϯ1XGPYKVJQWVRTGUUWTG Ͽ1XGPYKVJRTGUUWTG

1

Melt the chocolate and separate the eggs. Beat the butter, sugar and vanilla sugar WPVKNRCNGCPFETGCO[CPFVJGP UVKTKPVJGGII[QNMU

2

(QNFKPVJGYCNPWVUCPF ƃQWTVQIGVJGTYKVJEQQNGF chocolate, into the butter and egg mixture.

3

$GCVVJGGIIYJKVGUWPVKN UVKHHCPFECTGHWNN[HQNFKPVQ the mixture.

4 5

Butter 8 ramekins and URTKPMNGYKVJKEKPIUWICT

Distribute the chocolate OKZVWTGDGVYGGPVJG TCOGMKPUEQXGTYKVJJGCV resistant foil and place on the TCEMVQEQQM5GGUGVVKPIUDGNQY

>> Tip: To serve, melt 150 dark chocolate CPFIYJKVGEJQEQNCVG UGRCTCVGN[&TK\\NGQPVQVJG plate, place the pudding on top CPFICTPKUJYKVJ2J[UCNKU ECRG IQQUGDGTT[  186

Desserts

Step 5 ϯŒ%||OKPWVGU ϿŒ%||OKPWVGU

Green fruit compote Serves 8

Ingredients: | 500 ml apple juice 2 tbsp lemon juice 100 g sugar 50 g sago Lemon peel Seeds of 1 vanilla pod 200 g green grapes 200 g gooseberries 200 g Kiwi fruit | Steam oven settings: ϯ Oven, without pressure Ͽ Oven, with pressure |

1

Place the apple juice, lemon juice, sugar, sago, lemon zest and vanilla seeds in a solid container and cook. See settings below. Stir once during cooking and remove the lemon peel YJGPEQQMGF| | Wash and halve the grapes. 9CUJVJGIQQUGDGTTKGU|RGGN and quarter the kiwi fruit. | #FFVJGHTWKVVQ|VJGEQORQVG and leave to cool. Serve with cream or vanilla sauce.

2 3

Step 1 ϯŒ%||OKPWVGU ϿŒ%||OKPWVGU Desserts

187

Red fruit compote Serves 8

Ingredients: | 500 ml cherry juice 2 tbsp lemon juice 100 g sugar 50 g sago Lemon peel Seeds of 1 vanilla pod 1 stick of cinnamon 1 kg frozen red berries | Steam oven settings: ϯ Oven, without pressure Ͽ Oven, with pressure

1

Put the cherry juice, lemon juice, sugar, sago, lemon peel, vanilla seeds and cinnamon stick in a solid container and cook. See settings below. Stir once during cooking. After cooking remove the stick of cinnamon and the lemon peel. | Add the berries to the compote and stir. Serve with fresh cream or ice cream.

2

Step 1 ϯŒ%||OKPWVGU ϿŒ%||OKPWVGU 188

Desserts

189

Orange crème caramel Serves 6

Ingredients: | Caramel: 60 g sugar 3 tbsp orange liqueur

GI|%QKPVTGCW | Filling: 300 ml milk 3 medium eggs 3 medium egg yolks 50 g sugar 50 ml orange juice 3 tbsp orange liqueur Shreds of orange peel to decorate | Steam oven settings: ϯ Oven, without pressure Ͽ Oven, with pressure | |

1

Place the sugar in a saucepan and heat, stirring all the time, until caramised golden brown. Carefully mix in the orange liqueur. Pour the caramel KPVQTCOGMKPU QTUOCNNEWRU  and allow to set.

2

Mix all the other ingredients, distribute over of the caramel and cover with aluminium foil. Place on the rack and cook. See settings below.

3

After cooking remove the foil and leave to rest for a few minutes. Then run a knife around the edge of the ramekins and turn out onto dessert plates. Garnish with shreds of orange peel.

>> Tip: These crème caramels can be served hot or cold. Hardened caramel remains can be loosened by placing the ramekins in a pan of hot water. 190

Desserts

Step 2 ϯŒ%||OKPWVGU ϿŒ%||OKPWVGU

Apple dream Serves 6

Ingredients: | 4 apples (approx. 600 g) 30 g sugar IURQPIGƂPIGTDKUEWKVU 40 ml Calvados IOCUECTRQPG 250 g quark 125 ml milk 20 g sugar or honey |ONFQWDNGETGCO 3 tsp vanilla sugar )TCVGFEJQEQNCVGQTEQEQCHQT dusting | Steam oven settings: ϯ Oven, without pressure Ͽ Oven, with pressure

1

2GGNSWCTVGTCPFUNKEGVJG CRRNGU2NCEGKPCUQNKF EQPVCKPGTURTKPMNGYKVJUWICT CPFEQQM5GGUGVVKPIUDGNQY

2

2WVVJGURQPIGƂPIGTU KPCDQYNCPFFTK\\NG YKVJ|%CNXCFQU2NCEGVJGEQQNGF CRRNGUQPVQRQHVJGURQPIG DCUG

3

/KZVJGOCUECTRQPGSWCTM milk and sugar (or honey) WPVKNUOQQVJCPFRQWTECTGHWNN[ over the apples.

4

$GCVVJGETGCOCPFXCPKNNC UWICTWPVKNUVKHHCPFRQWT over the mixture. Dust with ITCVGFEJQEQNCVGQTEJQEQNCVG powder.

>> Tip: Apples are Europe's most RQRWNCTHTWKVCPFTCPMTFKPVJG RQRWNCTKV[EJCTVUYQTNFYKFGCHVGT EKVTWUHTWKVCPFDCPCPCU#RRNGU CTGNQYKPECNQTKGUYKVJQPN[ MECNRGTICPFEQPVCKPRNGPV[ QHƂDTGRGEVKPCPFXKVCOKP% #PCRRNGCFC[MGGRUVJGFQEVQT away!"

Step 1 ϯŒ%||OKPWVGU ϿŒ%||OKPWVGU Desserts

191

5YGGVFWORNKPIU Serves 8-10

Ingredients: | 40 g fresh yeast |ONNWMGYCTOOKNM IRNCKPƃQWT VURUWICT RKPEJQHUCNV IOCTICTKPG VDURRNWORWTÅG |ONFQWDNGETGCO VURXCPKNNCUWICT ™VUREKPPCOQP #RKPEJQHUCNV | $WVVGTHQTITGCUKPI | Steam oven settings: ϯ1XGPYKVJQWVRTGUUWTG Ͽ1XGPYKVJRTGUUWTG | |

>> Tip: +HWUKPIHTQ\GPFWORNKPIU FGHTQUVHQTOKPWVGUCVTQQO VGORGTCVWTGVJGPHQNNQYVJG TGEKRGCDQXG 192

Desserts

1

&KUUQNXGVJG[GCUVKPVJG NWMGYCTOOKNM#FFVJG ƃQWTUWICTUCNVCPFUQHVGPGF OCTICTKPGCPFMPGCFHQT CRRTQZOKPWVGUVQCUOQQVJ FQWIJ2NCEGKPCPWPEQXGTGF DQYNKPVJGQXGPVQRTQXG5GG UGVVKPIUDGNQY|

2

&KXKFGVJGFQWIJKPVQ RKGEGUCPF|HQTOKPVQDCNNU %QXGTCPFRNCEGKPCYCTORNCEG VQRTQXGHQTCPQVJGTOKPWVGU 2NCEGKPCITGCUGFRGTHQTCVGF EQPVCKPGTCPFEQQM5GGUGVVKPIU DGNQY

3

2TGRCTGVJGUCWEGQPVJG JQDD[JGCVKPIWRVJGRNWO RWTÅGFQWDNGETGCOXCPKNNC UWICTEKPPCOQPCPFUCNV|5GTXG VJGUCWEGYKVJVJGFWORNKPIU #UCPCNVGTPCVKXG[QWEQWNFCNUQ UGTXGYKVJCXCPKNNCEWUVCTF

Step 1 ϯŒ%||OKPWVGU ϿŒ%||OKPWVGU | Step 2 ϯŒ%|OKPWVGU ϿŒ%||OKPWVGU

193

Semolina pudding Serves 8

Ingredients: | 250 ml milk 50 g butter 1 vanilla pod 50 g semolina | 5 medium egg yolks 5 medium egg whites 60 g sugar | Butter for greasing Sugar for dusting | Steam oven settings: ϯ Oven, without pressure Ͽ Oven, with pressure |

1

Place the milk, butter, and split vanilla pod in a solid container and cook. See settings below. | Remove from the oven and and stir in the semolina. Leave to rest for 1-2 minutes, then stir again. Place back in the oven and cook again. Stir once during cooking. See settings below. | Take out of the oven again, stir and cover*. Leave to UVCPFHQTOKPWVGU|9JGPEQQN remove the vanilla pod and stir in the egg yolks. | Beat the egg whites with the sugar until stiff then fold KPVQVJGUGOQNKPC| | Pour the mixture into 8 small greased ramekins or cups and sprinkle with sugar. Loosely cover with aluminium foil, place on the rack and cook. See settings below. Serve with a fruit compote.

2

3 4 5 ||

||

||

||

||

| *Lids for Miele steam oven containers CTGCXCKNCDNGHTQOVJG|/KGNG9GDUJQR

194

Desserts

Step 1 ϯŒ%||OKPWVGU ϿŒ%||OKPWVGU | Step 2 ϯŒ%|OKPWVG ϿŒ%|OKPWVG | Step 5 ϯŒ%|OKPWVGU ϿŒ%|OKPWVGU

195

%TÄOG%CVCNCPC 5GTXGU

Ingredients: | |ONFQWDNGETGCO VURXCPKNNCUWICT OGFKWOGII[QNMU VUREJQRRGFCNOQPFU VDURDTQYPUWICT

/WUEQXCFQ | Steam oven settings: ϯ1XGPYKVJQWVRTGUUWTG Ͽ1XGPYKVJRTGUUWTG

1 2

*GCVVJGETGCOKPCRCPWPVKN CNOQUVDQKNKPI

6CMGQHHVJGJGCVCPFUVKTKP VJGXCPKNNCUWICTGII[QNMU CPFEJQRRGFCNOQPFU

3

2QWTVJGOKZVWTGKPVQ TCOGMKPUEQXGTYKVJ CNWOKPKWOHQKNRNCEGQPVJG TCEMCPFEQQM5GGUGVVKPIU DGNQY

4

.GCXGVQEQQNCPFRNCEGKP VJGTGHTKIGTCVQTHQTCDQWV JQWTU5RTKPMNGYKVJDTQYP UWICTCPFECTCOGNKUGWPFGT|C RTGJGCVGF|ITKNN|HQTCDQWV OKPWVGU

>> Tip: /WUEQXCFQUWICTKUDTQYPUWICT GZVTCEVGFHTQOMCPFKUU[TWRYJKEJ EQPVCKPUNQVUQHECTCOGN+VJCUC UVTQPIGTCTQOCVJCPYJKVGUWICT CPFKORTQXGUDTQYPKPIKPDCMKPI 196

Desserts

Step 3 ϯŒ%||OKPWVGU ϿŒ%||OKPWVGU

197

3WCTMUQWHƃÅ Serves 8

Ingredients: | 280 g quark 4 medium egg yolks 1 tsp lemon zest 4 medium egg whites 80 g sugar | Butter for greasing Sugar for dusting | Steam oven settings: ϯ Oven, without pressure Ͽ Oven, with pressure

>> Tip: #HVGTEQQMKPIVWTPVJGUQWHƃÅUQWV onto dessert plates and serve with a seasonal fruit compote. 198

Desserts

1

Stir the egg yolks into the quark together with the lemon zest.

2

Beat the egg whites with sugar until stiff peaks form, then fold gently into the quark mixture.

3

Grease 8 ramekins and dust with sugar. Fill with the quark mixture and cover with aluminium foil. Place on the rack and cook. See settings below.

Step 3 ϯŒ%||OKPWVGU ϿŒ%||OKPWVGU

199

Bottling & more

One very versatile appliance | The steam oven would not be worthy of the Miele name if it did not offer a plethora of uses. It is an invaluable assistant for preserving and blanching fruit and vegetables prior to freezing, as well as for cooking. The steam oven is also excellent for defrosting food gently. And when reheating pre-cooked food, using short, gentle regenerating phases, the oven demonstrates yet another of its many talents.

200

Bottling & more

201

Bottling with the Miele steam oven

Bottling is an excellent way of preserving a wide XCTKGV[QH|HTWKVCPFXGIGVCDNGU||+H[QWCTGC ICTFGPGT|YKVJ|UWTRNWUQHRTQFWEGQT|JCXGCNCTIG HCOKN[[QW NNMPQYVJGDGPGƂVQHDGKPICDNGVQ DQVVNG|HQQFHQTWUKPIYJGP[QWPGGFKV6JGDGUV VKOGVQDQVVNG[QWTHQQFKUYJGPKVKUKPUGCUQP CPFHQWPFKPCDWPFCPEG|6JKUKUCNUQYJGPKV KUCVKVUDGUVKPVGTOUQHXKVCOKPCPFOKPGTCN EQPVGPVCPFKV UEJGCRGTVQQ%NGXGTUVQEMKPIQH VJGNCTFGTCVVJGTKIJVVKOGYKNNUCXG[QWJCXKPI VQDW[HQQFWPPGEGUUCTKN[NCVGTQP|$QVVNKPIJCNVU VJGPCVWTCNDKQEJGOKECNCPFOKETQDKQNQIKECN CIGKPIRTQEGUUKPHQQFUQKVTGVCKPUKVUPCVWTCN ƃCXQWTUCPFIQQFPGUU | Bottling 1PN[WUGWPDNGOKUJGFHTGUJRTQFWEGHQT DQVVNKPI/CMGUWTGKVKUPQVDTWKUGFQTQXGTTKRG | Jars 1PN[WUGENGCPLCTUCPFWVGPUKNUHQTDQVVNKPI|,CTU YKVJVYKUVQHHNKFUCTGUWKVCDNGCUCTGLCTUYKVJ INCUUNKFUCPFTWDDGTUGCNU/CMGUWTG[QWWUG LCTUQHVJGUCOGUK\GUQVJCVVJGHQQFKUGXGPN[ JGCVGFKPVJGO|#HVGTƂNNKPIWUGCENGCPENQVJ CPFJQVYCVGTVQENGCPVJGTKOUQHVJGLCTU DGHQTGUGCNKPIVJGO

202

Bottling & more

Fruit Sort the fruit carefully then wash it and leave it VQFT[|$GTTKGUUJQWNFDGXGT[ECTGHWNN[TKPUGFCU VJG[CTGFGNKECVGCPFDTWKUGGCUKN[|2GGNEQTG deseed or stone fruit as required. Large fruit UJQWNFDGEWVWRƂTUV|(QTKPUVCPEGEWVCRRNGU KPVQYGFIGU|+HNCTIGTHTWKVKUVQDGDQVVNGF YJQNGYKVJQWVVCMKPIQWVVJGUVQPGUGIRNWOU CPFCRTKEQVUOCMGUWTG[QWRTKEMVJGUMKPU UGXGTCNVKOGUYKVJCHQTMQTVQQVJRKEMVQRTGXGPV VJGODWTUVKPI | Vegetables 9CUJVTKOCPFEJQRWRXGIGVCDNGU$NCPEJ DGHQTGDQVVNKPIVQTGVCKPVJGEQNQWT UGG $NCPEJKPI  | Volume (KNNRTQFWEGNQQUGN[KPLCTUVQOCZEODGNQY VJGTKO|6QQVKIJVN[RCEMGFCPFVJGEGNNYCNNU IGVUSWCUJGFCPFFCOCIGF)GPVN[VCRVJGLCTU QP|CUWTHCEGRTQVGEVGFD[CVGCVQYGN|VQJGNR VJGEQPVGPVU|UGVVNG|6QRVJGLCTUWRYKVJNKSWKF VQEQXGTVJGRTQFWEG(QTHTWKVWUGCUWICTDCUGF U[TWRCPFHQTXGIGVCDNGUCUCNVQTXKPGICTDCUGF solution. |

Tip 7UGVJGTGUKFWCNJGCVKPVJGQXGPD[NGCXKPIVJG LCTUKPVJGQXGPHQTOKPWVGUCHVGTUYKVEJKPI KVQHH|6CMGVJGLCTUQWVCPFVJGPNGCXGVJGOVQ UNQYN[EQQNFQYPEQXGTGFYKVJCVGCVQYGNHQT CDQWVJQWTU | Method r2NCEGVJGTCEMQPVJGNQYGUVUJGNHNGXGNKPVJG UVGCOQXGP r2NCEGVJGLCTU CNNVJGUCOGUK\G QPVJGTCEM 6JG[OWUVPQVVQWEJGCEJQVJGT

Food

Berries $NCEMEWTTCPVU %TCPDGTTKGU )QQUGDGTTKGU Fruit with stones Cherries )TGGPICIGU /KTCDGNNGRNWOU 2GCEJGU 2NWOU Fruit with pips #RRNGU #RRNGUCWEG Quinces Vegetables $TQCFDGCPU )JGTMKPU )TGGPDGCPU

Temperature in °C

Duration in minutes

80 80 80

  

    

    

90 90 90

  

 90 

  

6GORGTCVWTGUCPFFWTCVKQPUCTGHQTNKVTGLCTU 9KVJ™NKVTGLCTUTGFWEGVJGVQVCNFWTCVKQPD[ OKPWVGU 9KVJšNKVTGLCTUTGFWEGVJGVQVCNFWTCVKQPD[ OKPWVGU

$QVVNKPIOQTG

203

,WKEKPIYKVJVJG|/KGNGUVGCOQXGP

5QHVHTWKVUWEJCUDGTTKGUCPFEJGTTKGUCTGGCU[ VQLWKEGKPCUVGCOQXGP|1XGTTKRGHTWKVKUDGUV UWKVGFVQLWKEKPICPFVJGTKRGTVJGHTWKVVJGDGVVGT KVUƃCXQWTCPFCTQOC | Preparation 6TKOCPFYCUJVJGHTWKV%WVQWVCP[FCOCIGF RCTVU5VTKRHTWKVUWEJCUITCRGUQTEJGTTKGUHTQO VJGKTUVCNMUCUVJG[CTGDKVVGT|$GTTKGUFQP VPGGF VQDGUVTKRRGFHTQOVJGKTUVCNMU | Tip (QTCOQTGTQWPFGFƃCXQWT[QWECPOKZDQVJ OKNFCPFUVTQPIƃCXQWTGFHTWKVVQIGVJGT 6JGCOQWPVQHLWKEGGZVTCEVGFCPFKVUCTQOC KUKORTQXGFD[CFFKPIUWICTVQVJGHTWKVCPF NGCXKPIKVVQUVCPFHQTCHGYJQWTUDGHQTGLWKEKPI KV|#DQWVMIQHUYGGVHTWKVYKNNPGGFI UWICTCPFMIUQWTHTWKVYKNNPGGF|IQH UWICT +H[QWYCPVVQUCXGVJGLWKEGHQTNCVGTƂNNKV YJKNUVUVKNNJQVKPVQUVGTKNKUGFDQVVNGUCPFUGCN VJGOKOOGFKCVGN[

Juicing

Method | r2NCEGVJGRTGRTGRCTGFHTWKVKPCRGTHQTCVGF EQPVCKPGT | r5NKFGCUQNKFEQPVCKPGTQTVJGFTKRVTC[ WPFGTPGCVJVJGRGTHQTCVGFEQPVCKPGTVQECVEJ VJGLWKEG | | Setting 5VGCOQXGPUYKVJQWVRTGUUWTG 6GORGTCVWTGŒ% &WTCVKQPOKPWVGU | 5VGCOQXGPYKVJRTGUUWTG 6GORGTCVWTG|Œ%| &WTCVKQPOKPWVGUHQTƂTOHTWKV &WTCVKQPOKPWVGUHQTJCTFHTWKV |

Temperature in °C ϯ/Ͽ

Duration in minutes ϯ/Ͽ

100

40–70

120

30–45

120

40–50

Soft fruit GIDGTTKGU Firm fruit GICRRNGURGCTU Hard fruit GISWKPEGU

204

205

Defrosting in a Miele steam oven

Freezing food is the most natural and GCUKGUVYC[QHRTGUGTXKPIHQQF|&WTKPIVJG freezing process very little vitamin loss occurs, CPF|OKPGTCNUCTGHWNN[TGVCKPGF$GECWUGOKETQ organisms in food are not totally destroyed during freezing, frozen food needs to be carefully prepared after it has been taken out QHVJGHTGG\GT|6JGV[RG|CPFUK\GQHVJGHQQFYKNN determine whether it can be processed straight from frozen, or whether it needs to be defrosted ƂTUV|+HKVPGGFUVQDGFGHTQUVGFVJGUVGCOQXGP provides the most gentle method. Simply select the "Defrost" setting if your oven offers this, or set the temperature and duration according to VJGEJCTVUKPVJKUDQQM|+V UKORQTVCPVVQQDUGTXG the standing time after defrosting to ensure the food defrosts thoroughly through to the core.

206

+ORQTVCPV| | r7UKPIUJCNNQYHTGG\GTEQPVCKPGTUYKNN reduce the time it takes to defrost the food considerably. | r(TGG\GHQQFKPRQTVKQPU+V UGCUKGTCPFSWKEMGT to defrost several smaller portions than it is to defrost one large portion. | r(TQ\GPHQQFVJCVKUVJGUCOGUK\GCPFV[RG GI several chicken thighs) is easy to defrost at once without having to adjust the temperature QTCNVGTVJGFWTCVKQPTGSWKTGFVQFGHTQUV it as long as the pieces have been frozen individually. | r6CMGHQQFQWVQHKVURCEMCIKPIHQTFGHTQUVKPI| 2NCEGKVQPCƃCVRNCVGQTKPCUJCNNQYEQPVCKPGT HQTFGHTQUVKPI$TGCFCPFDCMGFKVGOUUJQWNF DGYTCRRGFKPHQKNQTJGCVRTQQHENKPIƂNOHQT defrosting. | r(QQFECPDGVWTPGFQXGTUVKTTGF|QTUGRCTCVGF JCNHYC[VJTQWIJFGHTQUVKPI|6JKUKU particularly useful with food like sliced roast meat. | r1PEGFGHTQUVGFVJGHQQFUJQWNFDGNGHVVQ UVCPFHQTCYJKNGCVTQQOVGORGTCVWTG|6JKU allows the warmth to travel from the outer layers of the food into the centre to ensure it KUVJQTQWIJN[FGHTQUVGFVQVJGEQTG|5GGVJG chart for timings.

Food for defrosting

Weight in grammes

Temperature in °C ϯ/Ͽ

Defrost duration in minutes

Standing time in minutes

Cheese, sliced

125

60

15

10

Cream

250

60

20–25

10–15

Quark

250

60

20–25

10–15

Soft cheese

100

60

15

10–15

Apple pieces

250

60

20–25

10–15

Apple sauce

250

60

20–25

10–15

Apricots

500

60

25–28

15–20

Cherries

150

60

15

10–15

Milk/Dairy products

Fruit

Gooseberries

250

60

20–22

10–15

Peaches

500

60

25–28

15–20

Plums

250

60

20–25

10–15

Raspberries/Blackcurrants

300

60

8

10–12

Strawberries

300

60

8–10

10–12

300

60

20–25

10–15

Vegetables Kale, red cabbage, spinach in a block Fish (KUJƂNNGVU

400

60

15

10–15

Lobster

300

60

25–30

10–15

Prawns

300

60

4–6

5

Trout

500

60

15–18

10–15

Meat Goulash

500

60

30–40

10–15

Goulash

1000

60

50–60

10–15

Liver

250

60

20–25

10–15

Minced meat

250

50

15–20

10–15

Minced meat

500

50

20–30

10–15

Roast meat

Sliced

60

8–10

15–20

Roebuck saddle

1000

50

40–50

10–15

Saddle of hare

500

50

30–40

10–15

Schnitzel/cutlets/bratwurst

800

60

25–35

15–20

207

Defrosting in a Miele steam oven

Food for defrosting

Weight in grammes

Temperature in °C ϯ/Ͽ

Defrost duration in minutes

Standing time in minutes

Poultry Chicken

1000

60

40

15–20

Chicken escalopes

500

60

25–30

10–15

Chicken thighs

150

60

20–25

10–15

Turkey leg

500

60

40–45

10–15

Ready meals Casseroles, soup

480

60

20–25

10–15

Meat, vegetables, side dishes

480

60

20–25

10–15

Baked goods Bread rolls Cakes



60

30

2

400

60

15

10–15

Light rye bread, sliced

500

60

75

20

Light rye bread, sliced

250

60

40

15

Light rye bread, sliced

125

60

20

10



60

10–12

10–15

Puff pastries White bread, sliced

150

60

30

20

Wholegrain bread

250

60

65

15



60

10–12

10–15

Yeast pastries

208

Blanching in a Miele steam oven

Blanching helps preserve the storage time of frozen fruit and vegetables. The short shock treatment with heat halts the growth of GP\[OGUKPRNCPVUCPFKPFQKPIUQRTGXGPVU|VJG FGVGTKQTCVKQPQHEQNQWTUCPFƃCXQWTUKPVJG HQQF|+VCNUQJGNRURTGXGPVVJGFGVGTKQTCVKQP QHXKVCOKPUKPVJGHQQF|6QOCMGUWTGVJGHQQF doesn't continue to cook after it has been blanched it has to be plunged in ice cold water straight away. | How to blanch food: Clean and trim the fruit or vegetables, wash them and then chop them up as required

ECWNKƃQYGTCPFDTQEEQNKKPƃQTGVUNGGMUECTTQVU CPFMQJNTCDKEWVWRKPGXGPRKGEGU |2NCEGVJGO in a perforated container in the steam oven, set the temperature to 100 °C and steam them for 1 to 2 minutes. Once blanched plunge immediately in iced water. | The following are ideal for blanching: #RRNGUCRTKEQVURGCTURGCEJGUECWNKƃQYGT beans (green and yellow), broccoli, peas, kale, kohlrabi, carrots, asparagus, spinach and leeks. | The following must not be blanched: Berries, herbs

209

Reheating in a Miele steam oven

Food can be reheated in perforated or solid steam oven containers, or in a suitable serving dish. Reheating in the dish it is to be served in has the advantage that the dish is warmed through at the UCOGVKOGYJKEJGPCDNGUVJGHQQFVQTGVCKPKVUVGORGTCVWTGHQTNQPIGT|6JGVKOGKVVCMGUVQTGJGCV food in your own dishes will vary depending on what the dishes are made from.

Duration in minutes at ϯ100°C

Duration in minutes at Ͽ 120°C

8–10

3–4

e.g. pasta, rice

8–10

4–5

dumplings, potatoes - halved lengthways

8–10

4–5

GITQCUVOGCVUNKEGFEOVJKEM

8–10

5–6

Roulades, sliced

8–10

5–6

Goulash

8–10

5–6

Lamb ragout

8–10

5–6

%JKEMGPGUECNQRGU

8–10

5–6

6WTMG[GUECNQRGU

8–10

5–6

(KUJƂNNGV

6–8

3–4

Fish roulades, cut into two pieces

6–8

3–4

e.g. spaghetti in tomato sauce

8–10

4–5

4QCUVRQTMYKVJRQVCVQGUCPFXGIGVCDNGU

8–10

5–6

Stuffed peppers (halved) with rice

8–10

5–6

%JKEMGPHTKECUUÅGYKVJTKEG

8–10

5–6

Vegetable soup

8–10

4–5

Creamed soup

8–10

4–5

Clear broth

8–10

4–5

Casserole

8–10

5–6

Vegetables GIECTTQVUECWNKƃQYGTMQJNTCDKDGCPU Side dishes

Meat and poultry

Fish

Plated meals

Note: Sauces should be reheated separately unless they are an integral part of the dish (e.g. in a goulash). 210

Cooking in a Miele steam oven

 JGEQQMKPIFWTCVKQPFGRGPFUQPCPWODGTQHHCEVQTUKPENWFKPIVJGHTGUJPGUU|VJGSWCNKV[VJGUK\G 6 CPF|VJG|QTKIKPQHVJGHQQFCUYGNNCUJQYYGNNEQQMGF[QWYCPVKVVQDG|9KVJXGIGVCDNGUCPFHTWKV VJGUK\GQHVJGRKGEGUECPDGXGT[FKHHGTGPVFGRGPFKPIQP[QWTTGEKRGUQVJGFWTCVKQPKPVJGUGEJCTVU KUDCUGFQPOKFUK\GFRKGEGU|CPFCNFGPVGTGUWNVU|2WNUGUVQQXCT[FGRGPFKPIQPXCTKGV[CPFJQY VJG[CTGVQDGWUGFKP[QWTTGEKRGU|%QQMKPIFWTCVKQPUHQTFTKGFRGCUDGCPUCPFNGPVKNUJCXGDGGP ECNEWNCVGFKPVJGUGEJCTVUVQGPUWTGVJCVVJG[CTGEQQMGFVJTQWIJYKVJQWVNQUKPIVJGKTUJCRGCPF UVTWEVWTG Food

Temperature in °C

Cooking duration in minutes ϯ Ͽ

Perforated cooking container

ϯ

Ͽ

Artichokes

100

120

32–38

12–14

$GGVTQQVYJQNG

100

120

53–57

24–26

$NCEMUCNUKH[ƂPIGTVJKEM

100

120

9–10

3–4

$TQEEQNKƃQTGVU

100

100

3–4

3–4

Brussels sprouts

100

120

10–12

3–4

%CWNKƃQYGTƃQTGVU

100

120

8

2

%CWNKƃQYGTYJQNG

100

100

27–28

27–28

Celeriac, batons

100

120

6–7

2

%GNGT[UNKEGF

100

120

4–5

1–2

%JCPVGPC[ECTTQVUEJQRRGFWR

100

120

4

1

%JCPVGPC[ECTTQVUJCNXGF

100

120

6–7

3

%JCPVGPC[ECTTQVUYJQNG

100

120

7–8

3

Chard, chopped up

100

100

2–3

2–3

%JKEQT[JCNXGF

100

100

4–5

4–5

Chinese cabbage, shredded

100

120

3

1

Corn on the cob

100

120

30–35

15

Courgettes, sliced

100

100

2–3

2–3

(CKTN[ƂTORQVCVQGURGGNGF

100

100

25–27

25–27

(CKTN[ƂTORQVCVQGURGGNGFCPFJCNXGF

100

120

19–21

7

r r r r r r r r r r r r r r r r r r r

(CKTN[ƂTORQVCVQGURGGNGFCPF SWCTVGTGF

100

120

17–18

5

r

Fennel, halved

100

120

10–12

4–5

Fennel, sliced

100

120

4–5

2

Firm potatoes, in their skins

100

100

30–32

30–32

Firm potatoes, peeled

100

100

27–29

27–29

Firm potatoes, peeled and halved

100

120

21–22

9

(KTORQVCVQGURGGNGFCPFSWCTVGTGF

100

120

16–18

6

r r r r r r

Solid cooking container

Vegetables

211

Cooking in a Miele steam oven

Food

Temperature in °C

Cooking duration in minutes

ϯ

Ͽ

ϯ

Ͽ

Floury potatoes, peeled

100

100

26–28

26–28

Floury potatoes, peeled and halved

100

120

19–20

7

Floury potatoes, peeled and quartered

100

120

15–16

5

Green asparagus

100

100

7

7

Green beans

100

120

10–12

2

Kale, chopped up

100

120

23–26

4–6

Kohlrabi, batons

100

120

6–7

2

Leeks, halved lengthways

100

100

6

6

Leeks, sliced

100

120

4–5

1

Main crop carrots, chopped up

100

120

6

1

Mushrooms

100

100

2

2

Peas

100

100

3

3

Peppers, diced or sliced

100

100

2

2

Pumpkin, diced

100

100

2–4

2–4

Red cabbage, shredded

100

120

23–26

4

4QOCPGUEQƃQTGVU

100

120

5–7

2

Romanesco, whole

100

100

22–25

22–25

Savoy cabbage, shredded

100

120

10–11

2

Spinach

100

100

1–2

1–2

Spring cabbage, shredded

100

120

10–11

2–3

Sugar snap peas

100

100

5–7

5–7

Turnips, sliced

100

120

6–7

2–3

9JKVGCURCTCIWUƂPIGTVJKEM

100

100

9–10

9–10

White cabbage, shredded

100

120

12

2

Adzuki beans

100

100

95–105

95–105

Black beans

100

120

100–120

15–16

Haricot beans

100

100

80–90

80–90

Kidney beans

100

100

130–140 130–140

Pinto beans

100

100

115–135 115–135

100

120

Perforated cooking container

Solid cooking container

r r r r r r r r r r r r r r r r r r r r r r r r

Pulses Dried beans, not pre-soaked. 1 part beans to 3 parts water

r r r r r

Dried beans, pre-soaked. Covered with water Adzuki beans

212

20–25

3

r

Food

Temperature in °C

Cooking duration in minutes

ϯ

Ͽ

ϯ

Black beans

100

120

55–60

7

Haricot beans

100

120

34–36

7

Kidney beans

100

120

55–65

7

Pinto beans

100

120

55–65

7

Green split peas

100

100

60–70

60–70

Yellow split peas

100

100

Green split peas

100

120

27

9

Yellow split peas

100

120

40–50

11

Brown lentils

100

100

13–14

13–14

Red lentils

100

100

7

7

Apples, cut into pieces

100

100

1–3

1–3

Cherries (sour and sweet)

100

100

2–4

2–4

Gooseberries

100

100

2–3

2–3

Mirabelle plums

100

100

1–2

1–2

Nectarines/Peaches, cut into pieces

100

100

1–2

1–2

Pears, cut into pieces

100

100

1–3

1–3

Plums

100

100

1–3

1–3

Quinces, diced

100

120

6–8

3–4

Rhubarb, sliced

100

100

1–2

1–2

Medium hen's eggs, soft boiled

100

100

4

4

Medium hen's eggs, medium boiled

100

100

6

6

Medium hen's eggs, hard boiled

100

100

10

10

Large hen's eggs, soft boiled

100

100

5

5

Large hen's eggs, medium boiled

100

100

6–7

6–7

Large hen's eggs, hard boiled

100

100

12

12

Blanch fruit

100

100

1

1

Blanch vegetables

100

100

1

1

Perforated cooking container

Solid cooking container

Ͽ

r r r r

Dried peas, not pre-soaked. 1 part peas to 3 parts water

r r

110–130 110–130

Dried peas, pre-soaked. Covered with water

r r

Lentils, not pre-soaked. 1 part lentils to 2 parts water

r r

Fruit

r r r r r r r r r

Hen's eggs

r r r r r r

Miscellaneous

r r 213

Cooking in a Miele steam oven

Food

Temperature in °C

Cooking duration in minutes

ϯ

Ͽ

ϯ

Ͽ

Decrystalise honey

60

60

90

90

Eierstich

100

120

4

2

*GCVFCORƃCPPGNU

70

70

2

2

Heat liquids, cup or mug

100

100

2

2

Make yoghurt, in special yoghurt jars

40

40

300

300

Melt chocolate

90

90

7–10

7–10

Preserve apples for long term storage

50

50

5

5

Prove dough, in a bowl

40

40

Render fat

100

120

min. 15 min. 15 4

2

Skin peppers

100

100

4

4

Perforated cooking container

Solid cooking container

r r r r r r r r r r r

Skin tomatoes

95

95

1

1

Sweat onions

100

120

4

2

r

Amaranth 1:1.5

100

120

15–17

8

Bulgur 1:1.5

100

120

9

4

Green spelt, cracked 1:1

100

120

7

4

Green spelt, whole 1:1

100

120

18–20

9

Millet 1:1.5

100

100

10

10

Oats, cracked 1:1

100

120

7

4

Oats, whole 1:1

100

120

18

9

Polenta 1:3

100

100

10

10

Quinoa 1:1.5

100

120

15

7

Rye, cracked 1:1

100

120

10

5

Rye, whole 1:1

100

120

35

18

Wheat, cracked 1:1

100

120

8

4

Wheat, whole 1:1

100

120

30

15

r r r r r r r r r r r r r

Bread dumplings, boil in the bag, covered in water

100

100

18–20

18–20

r

Sweet dumplings

100

100

30

30

Potato dumplings, boil in the bag, covered in water

100

100

20

20

Yeast dumplings

100

100

20

20

100

120

14

8

Pulses (ratio pulses : water)

Dumplings

r r r

Noodles Tagliatelle, covered in water

214

r

Food

Temperature in °C

Cooking duration in minutes

Perforated cooking container

Solid cooking container

ϯ

Ͽ

ϯ

Ͽ

Vermicelli, covered in water

100

100

8

8

r

Basmati rice 1:1.5

100

120

15

7

Brown rice

100

120

26–29

13

Parboiled rice 1:1.5

100

120

23–25

11

Pudding rice 1:2.5

100

100

30

30

Risotto rice 1:2.5

100

120

18–19

11

Wild rice 1:1.5

100

120

26–29

13

r r r r r r

Buerre manie

100

100

3

3

Gelatine

90

90

1

1

Rice (ratio rice : water)

Thickening agents

r r

Sago 120

Do not sitr during cooking Stir once during cooking

100

r r

6 20

(KUJCPFUJGNNƂUJ Bearded mussels

90

90

12

12

Carp 1.5 kg

100

100

18–25

18–25

%QFƂNNGV

100

100

6

6

%QNG[ƂNNGV

85

85

3

3

Crevettes

90

90

3

3

Eel

100

100

5–7

5–7

*CFFQEMƂNNGV

100

100

4–6

4–6

*CNKDWVƂNNGV

85

85

4–6

4–6

King prawns

90

90

4

4

Langoustine

95

95

10–15

10–15

/QPMƂUJƂNNGV

85

85

8–10

8–10

2GTEJƂNNGV

100

100

8–10

8–10

2KMGRGTEJƂNNGV

85

85

4

4

Pilgrim scallops

90

90

5

5

2NCKEGƂNNGV

85

85

4–5

4–5

Prawns

90

90

3

3

4QUGƂUJƂNNGV

100

100

6–8

6–8

Salmon trout

100

100

14–17

14–17

5CNOQPƂNNGV

100

100

6–8

6–8

Salmon, steak

100

100

8–10

8–10

r r r r r r r r r r r r r r r r r r r r

r

r

215

Cooking in a Miele steam oven

Food

Temperature in °C

Cooking duration in minutes

ϯ

Ͽ

ϯ

Ͽ

5GCDTGCOƂNNGV

85

85

3

3

5QNGƂNNGV

85

85

3

3

Trout 250 g

90

90

10–13

10–13

6WPCƂNNGV

85

85

5–10

5–10

6WTDQVƂNNGV

85

85

5–8

5–8

Venus mussels

90

90

4

4

Back or top rib, covered with water

100

120

110–120

38–43

Beef goulash

100

120

105–115

30–35

Boiled topside

100

120

110–120

45–50

Boiling fowl, covered with water

100

120

80–90

40

Brisket, covered with water

100

120

130–140

50–55

Chicken breast

100

100

8–10

8–10

Frankfurters

90

90

6–8

6–8

Gammon steak

100

120

6–8

3–4

Knuckle

100

120

135–145

75–80

Lamb ragout

100

120

12–16

6–8

Leg steak, covered with water

100

120

110–120

45–50

Poularde or spring chicken

100

120

60–70

30

Turkey escalopes

100

100

4–6

4–6

Turkey roulades

100

100

12–15

12–15

Perforated cooking container

r r r r r r

Solid cooking container

r

Meat and sausages

Veal sausages

90

90

6–8

6–8

Veal, cut in strips for stew

100

100

3–4

3–4

216

r r r

r r r r

r r r r r r r r r r r r r r

217

A to Z index

A Apple dream Asparagus Asparagus with smoked salmon

191 146 33

132 38 46 24 37

C Cabbage parcels with lentils 68 Cannelloni stuffed with salmon and asparagus 85 Carrots with glazed shallots 145 %CWNKƃQYGTUQWHƃÅ  %JCTFTQNNUYKVJCPQTKGPVCNƂNNKPI  Cheese and leek polenta 162 Cherry compote with amaretto 182 Cherry tomato and mango soup 44 %JKEMGPDTGCUVKPCTGFRGRRGTUCWEG  Chicken breasts stuffed with mushrooms 118 Chicken curry 116 Chicken in a white wine sauce 114 Chicken kebabs with balsamic sauce 115 Chicken soup with Eierstich 52 Chicory with a walnut vinaigrette 28 Chocolate brownie pudding 186 Coconut carrots 164 Cod wrapped in leeks 88 Coffee cream with raspberries 178 Courgette and goats’ cheese rolls 22 Cream of carrot soup 48 218

196 

D Dill cucumbers in sour cream &KO5WOYKVJRCMEJQKƂNNKPI

B Beef with horseradish sauce Beetroot in raspberry vinegar Beetroot soup with smoked trout Broccoli and basil mousse Broccoli and romanesco salad

Crème Catalana %TGXGVVGUQPCDGFQHCURCTCIWU

144 

E Elderberry and apple delight

176

F Fennel Fillet of cod in a tarragon sauce Fillet of sole in a prawn sauce Fillet of veal in a herb crust Fish casserole Fish curry Fish roulades with a mustard sauce

152 98 93 134 62 94 82

G Gammon with sauerkraut )PQEEJK Goulash Greek tomatoes Green fruit compote Green tagliatelle with a selection of sauces

123  127 26 187 74

H *CFFQEMKPCOWUVCTFUCWEG *QPG[ECMGCPFETCPDGTT[UQWHƃÅU Houmous

  159

I Italian bean and pasta soup

41

K Kohlrabi and carrot ramekins

Q 29

3WCTMUQWHƃÅ Quince mousse

 179

L Lamb casserole with green beans Lamb tagine with baked prunes Leek and potato soup Loin of lamb with green beans

60 136 49 131

M Marinated turkey with curried vegetables 110 Marinated vegetables 142 Minestrone 50 /QPMƂUJKPCOWUJTQQOUCWEG  Mushroom dumplings with a pumpkin sauce 77

O Orange crème caramel Oriental meatballs with chinese cabbage

190 124

P Pears poached in red wine Pepper soup 2QCEJGFƂNNGVQHDGGHYKVJCOGFNG[QH vegetables Pork medallions with apples and mushroom Potato bake with bacon Potato purée 2QVCVQUQWHƃÅ Potatoes with a choice of dips Potatoes with bacon and sour cream Pumpkin soup Pumpkin with an onion dressing Pumpkin with orange oil

184 45 130 119 122 168  78 167 54 34 72

R Ratatouille with meatballs Red cabbage and apples Red cabbage with apples and grapes Red fruit compote 4QNNGFƂNNGVQHRNCKEGKPCRKSWCPVUCWEG Romano peppers stuffed with tuna

58 148 149 188  89

S Salmon and leeks in a white wine sauce Salmon paté Salmon trout with oriental greens Savoury bulgur wheat Savoury meat loaf Seabream on a bed of vegetables Semolina pudding Semolina pudding with apple compote Spinach and coconut soup Spring soup Steamed Caesar salad with lemon Steamed corn-on-the-cob with tomato salsa Stuffed courgettes Stuffed turkey breast Stuffed vine leaves Summer pudding Swedish lamb hotpot in a wine and dill sauce Sweet dumplings Sweet dumplings with apricot compote

104 32 90 156 126 86 194 183 42 53 25 69 158 108 70 174 138 192 175

219

A to Z index

T Tagliatelle with cod in a cream sauce 6JCKƂUJEWTT[ Trout in white wine sauce Tuna steaks with tomato rice 6WTMG[QPCDGFQHXGIGVCDNGU 6WTMG[TQWNCFGYKVJURKPCEJ

84  97 92  

V 8CPKNNCFWORNKPIUYKVJCRGCEJUCWEG Veal tonnato 8GIGVCDNGTQNNU 8GIGVCTKCPUVWHHGFRGRRGTU

 40  

W 9CTOHGPPGNUCNCF 9CTONGPVKNUCNCF

220

 

Editor: | Sabrina Vallejo Socias, Werk Bünde Photography: Martina Urban, Hamburg Foodstyling: Anne Wiedey, Hamburg Styling: Frauke Riekmann, Hamburg Concept, design and production: Miele Marketing Communications International Setting: Miele Marketing Communications International | | Copying extracts of this book is only allowed with the express permission of Miele & Cie. KG stating the source. | | © Miele & Cie. KG, Gütersloh Alteration rights reserved Edition 1 (MMS 12_0298) M.-Nr. 9 568 240 (01/13) GB M. Nr. 9802 8050 221

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Steam oven cookbook - miele.ee

Steam oven cookbook United Kingdom Miele Company Ltd. Fairacres, Marcham Road, Abingdon, Oxon, OX14 1TW | 6GN|| 6GNGHCZ|...

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