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EN STEAMER RECIPE BOOK
AUTOMATIC PROGRAMMES
Programme number Programme name
1 STUFFED CHICKEN BREAST
2 FISH TERRINE
3 FLAN CARAMEL
4 CHOCOLATE CREAM
5 STUFFED LETTUCE
6 ASPARAGUS FLAN
7 VEGETABLES, MEDITERRANEAN
8 BOILED POTATOES
9 RICE
1 - STUFFED CHICKEN BREAST
Ingredients:
Serves 6
• 400 g spinach leaves, blanched
•A pinch of salt
• 100 g double cream cheese with green
pepper
• Freshly milled black pepper
•6 chicken breasts
• 2 tablespoons lemon juice
•1 tablespoon mustard
• 100 ml white wine
• 150 ml light chicken stock
• 1 bundle of saffron
• 150 ml double cream
• 1 / 2 tablespoon lemon juice
Method:
Set aside 20 – 24 large leaves of spinach.
Squeeze the remaining leaves gently and
chop them coarsely with the rocking knife.
Then mix them with the double cream
cheese and add salt and pepper to sea-
son. Slice a pocket along the chicken
breasts. Stuff this with the spinach mix and
seal the breasts with cocktail sticks.
Drizzle on the lemon juice and rub in the
mustard. Then season lightly with salt and
pepper. Finally, wrap the breasts with the
spinach leaves which you had set aside
earlier. Place the breasts into the perfora-
ted dish and steam with the steam cooking
function. Reduce the white wine and the
stock to about 100 ml in a pan. Then add
the saffron and the double cream. Season
the sauce with lemon juice, adding salt and
pepper if necessary. Remove the cocktail
sticks from the chicken breasts. Slice the
breasts. Pour some sauce onto the plate
and arrange the chicken breasts on it.
– Amount of water to be put into the water
drawer: 600 ml
– Time in the steamer: 35 minutes
– Shelf position: 1
2 - FISH TERRINE
Ingredients:
Serves 8
• 200 g smoked salmon
• 400 g salmon fillet
• 3 tablespoons lemon juice
•1 egg white
• 250 g cream
• 1 bunch of dill
•Salt
•Pepper
Method:
Drizzle two tablespoons of the lemon juice
over the smoked salmon and season with
salt and pepper. Line the terrine mould with
the slices of smoked salmon. The slices
should hang over the side of the terrine.
Puree the salmon fillets very finely with 1 ta-
blespoon of lemon juice and the egg white.
Mix the cream with the pureed salmon mix
until you obtain a creamy consistency. Sea-
son with salt and pepper. Pour half of the
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mixture into the prepared terrine mould.
Add the chopped dill to the remainder of
the mixture and pour this into the mould.
Cover the terrine with slices of the salmon
which were hanging over the sides.
– Amount of water to be put into the water
drawer: 400 ml
– Time in the steamer: 40 minutes
–Shelf position: 1
3 - FLAN CARAMEL
Ingredients:
• 100 g sugar
•100 ml water
• 500 ml milk
• 1 vanilla pod
• 100 g sugar
•2 eggs
•4 egg yolks
Other:
• 6 small soufflé dishes
Method:
Place 100 grams of sugar into a saucepan,
add the water and then bring to a boil.
Cook to a light brown syrup and melt to a
light brown caramel. Then immediately
pour into 6 small soufflé dishes so that the
bottom is covered with caramel. Put the
milk into a saucepan and halve the vanilla
pod. Use a knife to scrape out the seeds
and add these to the milk. Warm the milk
to about 90 °C. (Do not let it boil.) Mix the
eggs and egg yolks with 100 grams of sug-
ar. (Do not cream.) Slowly add the warm
milk to the egg sugar mixture. Then put in-
to the dishes.
– Amount of water to be put into the water
drawer: 400 ml
– Time in the steamer: 30 minutes
–Shelf position: 1
4 - CHOCOLATE CREAM
Ingredients:
Serves 4
•1 egg
• 1 tablespoon sugar
•100 ml cream
• 100 ml milk
• 70 g chocolate
Method:
Beat the egg well and add the sugar, milk
and cream. Mix well by stirring. Break the
chocolate into small pieces and add. Cook
in the oven. After cooking, whisk the creme
thoroughly until the chocolate has dis-
solved.
Tip:
The mix should not be any deeper than 5
cm in the bowl. If you are preparing a dou-
ble quantity, use a wide dish.
– Amount of water to be put into the water
drawer: 400 ml
– Time in the steamer: 30 minutes
– Shelf position: 1
5 - STUFFED LETTUCE
Ingredients:
Serves 4
• 16 – 20 lettuce leaves (romaine lettuce),
blanched
Filling:
• 75 g lettuce (romaine)
• 1 onion
• 1 tablespoon butter
•Salt
• Milled pepper
•400 g minced veal
• 3 tablespoons breadcrumbs
•1 egg
• 100 g grated cheese
For braising:
• 50 ml strong stock
• 100 ml double cream
Method:
Cut the bottom third of the midrib of the
large lettuce leaves flat. Cut the lettuce into
thin strips for the filling. Prepare the onions
and chop them finely. Heat the butter.
Braise the onion and strips of lettuce for 2 -
3 minutes, stirring constantly. Allow any liq-
uid that forms to be evaporated complete-
ly. Season with salt and pepper. Leave to
cool.
Place the lettuce strips, minced veal,
breadcrumbs and egg into a bowl. Add the
cheese. Mix everything well and season
with salt and pepper. Scoop one table-
spoon of the filling onto each leaf and seal
to make a parcel. Place the parcels,
sealed-side facing down, into a gratin dish.
Pour the stock and cream over them. Cook
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the stuffed lettuce using the steam cooking
function. Serve warm.
– Amount of water to be put into the water
drawer: 600 ml
– Time in the steamer: 40 minutes
–Shelf position: 1
6 - ASPARAGUS FLAN
Ingredients:
Serves 6
• 6 large green asparagus stems, boiled
• 2 small tomatoes, peeled
•6 eggs
• 300 ml milk
• 300 ml double cream
•Salt
• Milled pepper
•Nutmeg
Method:
De-seed the tomatoes and dice them fine-
ly. Whisk the eggs with the cream, salt,
pepper and nutmeg. Grease six porcelain
or glass dishes with butter and spread the
asparagus and tomatoes in them. Pour the
egg / milk mix over them. Place the dishes
onto a rack in the top half of the oven.
Poach the flans until the mixture sets.
Serve them in their dishes lukewarm or
cold.
– Amount of water to be put into the water
drawer: 450 ml
– Time in the steamer: 40 minutes
–Shelf position: 1
7 - VEGETABLES MEDDITERA-
NEAN
Ingredients:
• 200 g courgettes
• 1 red pepper
•1 green pepper
• 1 yellow pepper
• 100 g mushrooms
• 2 onions
• 150 g green beans
• Green and black olives
Method:
Wash the courgettes and slice. Wash the
peppers and cut into strips. Wash the
mushrooms and slice. Peel onions and cut
into strips. Wash green beans, remove
strings and cut into pieces. Slice olives. Af-
ter cooking, season the vegetables with
salt, pepper, basil and oregano according
to taste.
– Amount of water to be put into the water
drawer: 500 ml
– Time in the steamer: 25 minutes
– Shelf position: 1
8 - BOILED POTATOES
Ingredients:
• 1000 g potatoes
Method:
Peel the potatoes and cut into equal-sized
quarters. Put the potatoes into a steam
dish with a perforated insert and season
with salt.
– Amount of water to be put into the water
drawer: 650 ml
– Time in the steamer: 40 minutes
– Shelf position: 1
9 - RICE
Ingredients:
• 200 g long-grain rice
• 50 g wild rice
• 1 small red pepper
•350 ml stock
•Salt
•Pepper
After cooking:
• 1 small tin of sweetcorn
Method:
Put the long-grain rice, wild rice, salt, pep-
per, vegetable stock and water into a bowl
a half an hour before cooking. Prepare the
pepper, dice and add to the rice. Then
cook.
– Amount of water to be put into the water
drawer: 650 ml
– Time in the steamer: 40 minutes
– Shelf position: 1
After cooking:
Drain sweetcorn and add to the cooked
rice.
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