User manual TEFAL VS4001 VITACUISINE RECIPE BOOK

[. . . ] 5081703 Create delicious and well-balanced meals recipes 3545 Tefal VitaCuisine Recipe 04/06 27/4/06 09:22 Page 1 Summary Pages 2 ­ 5: 6 ­ 7: 8 ­ 9: 10 ­ 11: 12 ­ 13: 14 ­ 19: 20 ­ 29: 30 ­ 39: 40 ­ 51: 52 ­ 59: 60 ­ 61: 62 ­ 63: 64: Health information/ Benefits of Steam Cooking Nutrition Table Summer Menus Winter menus Tips and techniques Starters Vegetables Meat and poultry Fish Desserts Sauces Table of cooking times Index 01 3545 Tefal VitaCuisine Recipe 04/06 27/4/06 09:22 Page 2 Benefits of steam cooking Welcome to the world of Tefal steam cooking! H ealthier, more nutritious dishes may easily be prepared by steaming and the results are colourful and naturally flavoursome. Your Tefal steamer is suitable for most foods and a surprising variety of recipes. . . . Eat less fat, less sugar, less salt, but more fruit, vegetables and fish. . . Fats, Oils & Sweets USE SPARINGLY BALANCED NUTRITION The VitaCuisine steamer allows you to prepare a tasty and well balanced meal in one easy step. Thanks to the individual baskets and cooking tray, vegetables, rice, fish, meat, fruits and desserts can be cooked simultaneously. Milk, Yogurt & Cheese Group 2-3 SERVINGS Meat, Poultry, Fish, Eggs & Nuts 2-3 SERVINGS Fruit Group 2-3 SERVINGS PRESERVING VITAMINS The steamers's gentle yet quick cooking system retains more vitamins and micronutrients. Vegetable Group 3-5 SERVINGS LESS FAT Steam cooking is ideal for fish, chicken and lean meat. The specific cooking tray helps retain the essential fat, Omega 3 in oil-rich fish like salmon, sardines, mackerel, trout, herring, and fresh tuna. Bread, Dry Beans, Cereal, Rice & Pasta Group 6-11 SERVINGS MORE FRUITS AND VEGETABLES The steaming process is easy and efficient. [. . . ] Steam for 25 - 30 min, the cooking time depends on the thickness and size of the rolled turkey. Serve on warmed plates, remove the cocktail stick and pour over the mustard sauce. · Serves - 4 · Preparation - 10min · Cooking - 25-30min Duck with peaches Ingredients · 2 duck breasts or 2 duck breast fillets · 4 fresh peaches (or canned sliced peaches in natural juice) · 1 shallot · Juice of 1/2 orange or 3 tblsp fresh orange juice · 40 ml Port · 4 cloves · Salt and pepper How to. . . Chop the shallot. Place the shallot, duck, peach slices and cloves in the cooking plate. · Serves - 4 · Preparation - 15min · Cooking - 12-15min one two three one two three Steam for 12-15 min. Serve the duck with the peaches and a little of the sauce. Nutrition Excellent proteins, vitamin of B group. Values 211 kcal per serving · Proteins: 36g · Fat: 7g · Carbohydrate: 2g Nutrition Excellent proteins, vitamins of B group and few calories. Values 207 kcal per serving · Proteins: 20g · Fat: 6g · Carbohydrate: 18g 33 3545 Tefal VitaCuisine Recipe 04/06 27/4/06 09:22 Page 34 Meat Dishes Meat Dishes Lamb with mint butter Ingredients · 8 small pieces of lamb steak (about 50g each) · Mint leaves · 50g butter · Salt and pepper How to. . . Season the lamb. · Serves - 4 · Preparation - 5min · Cooking - 6min Pork fillet with crushed peppercorn sauce Ingredients · 400g pork fillet or tenderloin · 5 whole peppercorns For the sauce: · 200 ml double cream · 50 ml Madeira · 1 tblsp tomato purée · Salt and pepper How to. . . Cut the pork into 1 cm thick slices, salt, and sprinkle with crushed peppercorns. · Serves - 4 · Preparation - 15min · Cooking - 17min one two three Mix the softened butter with some chopped mint. Serve the lamb with the mint butter. one two three Nutrition Excellent proteins, all of the Recommended Daily Intake of Vitamin B12. Values 535 kcal per serving · Proteins: 25g · Fat: 48g · Carbohydrate: 0g 5 min. before the end of cooking, add the cream, Madeira, tomato purée, salt and pepper. Mix well. Arrange the pork on a warmed plate and top with the sauce. Nutrition Excellent proteins, iron, vitamins of the B group. Values 351 kcal per serving · Proteins: 37g · Fat: 21g · Carbohydrate: 2g 35 3545 Tefal VitaCuisine Recipe 04/06 27/4/06 09:22 Page 36 Meat Dishes Meat Dishes Chicken supreme with tarragon Ingredients · 4 boneless chicken breasts · 2 tblsp chopped fresh tarragon · 200 ml double cream · Salt and pepper How to. . . Skin and season the chicken breasts, sprinkle with the chopped tarragon and put them in the cooking tray. · Serves - 4 · Preparation - 10min · Cooking - 20-25min Chicken with coconut milk Ingredients · 4 boneless chicken breasts · 1 chopped onion · 1 chopped red or green pepper · 200 ml coconut milk · 1 tblsp curry powder · 2 tblsp double cream · Salt and pepper How to. . . Put the oil, the onion, and pepper in the cooking tray. · Serves - 4 · Preparation - 5min · Cooking - 20min one two three one two three Pour over the cream and add the rest of the tarragon, salt, pepper and steam for 20-25 min. Slice the chicken into 4 cm strips. Add the chicken strips in the cooking tray 15 min before the end of cooking. Arrange the chicken breasts on a warmed serving plate and pour over the sauce. Serve on warmed plates. Nutrition Few calories, excellent proteins and vitamins of the B group. Values 298 kcal per serving · Proteins: 28g · Fat: 20g · Carbohydrate: 2g Nutrition Excellent proteins, iron, vitamins of the B group (chicken) and vitamin C (sweet pepper). Values 342 kcal per serving · Proteins: 32g · Fat: 21g · Carbohydrate: 6g 37 3545 Tefal VitaCuisine Recipe 04/06 27/4/06 09:22 Page 38 Meat Dishes Meat Dishes Chicken with courgettes Ingredients · 4 chicken breast fillets (about 150g each) · 2 small courgettes · 1/2 sweet green pepper · 1/2 sweet yellow pepper · 1 large tomato · 1 tsp ground ginger · Salt and pepper · 20g green or black olives How to. . . Cut the courgettes lengthwise into 8 strips. · Serves - 4 · Preparation - 15min · Cooking - 20-25min Veal with tuna Ingredients · 400g veal escalopes · 200g fresh tuna (cut in slices) · 200g fresh mushrooms · 150g Parmesan cheese · Salad · Salt How to. . . Cut the veal in thin slices. Start with one slice of veal, followed by one slice of tuna and slices of mushroom. Then sprinkle with the grated Parmesan cheese and start again with a slice of veal. . . etc. [. . . ] Bring to the boil and boil gently until the sauce turns a golden brown colour. Evenly coat the base and sides of the dishes, quickly tilting the dish before the caramel sets. Strain the custard into 4 ramekin dishes and cover each with cling film. · Serves - 4 · Preparation - 15min · Cooking - 15min Cinnamon apples Ingredients · 4 apples · 150g butter · 50g sugar · 1 tblsp of cinnamon How to. . . Wash the apples and remove their centre with an apple-corer. [. . . ]