MAGIMIX Ma Cuisine Vapeur Instructions For Use Manual

Contents

MAGIMIX Ma Cuisine Vapeur Instructions For Use Manual Manual pdf 17 page image

16 StartersPreparation: 5 minCooking: 20-25 min at 100°CServes 424 green asparagus spears3 egg yolks1 orange100g butterSalt & pepper1. Rinse the asparagus spears and cut off the toughends of the stalks. Pour a litre of water into thewater tank. Arrange the asparagus in one of thesteamer baskets, put the lid on and cook for20-25 min. Blanch the spears under cold runningwater, drain and put in the refrigerator as soonas they are cold.2. To make the sauce, squeeze the orange aftergrating the zest. Combine the egg yolks with40ml orange juice and 1 tsp zest. Heat themixture gently in a bain-marie. Whiskingcontinuously, add the butter one piece at a timeand season with salt and pepper.3. Divide the asparagus spears between four plates,coat with the orange sauce and serve immediately.Asparagus spears with orange saucePreparation: 20 minCooking: 30-35 min at 100°CServes 41 medium cauliflower400ml low fat single cream1 tsp grated nutmegSalt & pepper1. Wash the cauliflower and divide into florets.Pour a litre of water into the water tank. Arrangethe florets in one of the steamer baskets and putthe lid on. Cook for 30-35 min. Allow to drain.2. Blend the cauliflower with the cream andnutmeg. Season with salt and pepper. Reheatover a low heat for 5 min.3. Check the seasoning and serve hot.Creamed cauliflower