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Recipes
Potato and spinach salad
Serves 4 – 6
800g new potatoes
1 medium Spanish onion, finely chopped
1 cup thinly sliced green shallots
1
/2 bunch English spinach
2 tablespoon freshly snipped chives
1
/2 cup roasted pine nuts
Dressing
3
/4 cup mayonnaise
2 tablespoons sour cream
1
1
/2 tablespoons lemon juice
Freshly ground black pepper
1. Fill frypan reservoir with 4 cups of
water and place in the metal steaming
rack, in the steaming position.Turn the
temperature control probe to ‘10’.
2.When the water comes to the boil
place the potatoes in a single layer on
the steaming rack and cover with the lid.
3.Turn the temperature control probe to
‘4’.The potatoes will be ready in
approx. 20-min.
4.To check the potatoes pierce them with
a thin skewer. If the skewer is easy to
insert, the potatoes are cooked.
5.While the potatoes are cooling wash
the spinach, let the spinach dry, and
then cut the leaves into thin strips.
6. Slice the potatoes in half while they are
still warm, combine the dressing
ingredients and pour dressing over
potatoes, add the spinach, pine nuts,
chiv
es,
onion and shallots.
7. Season with freshly ground black
pepper and milled rock salt. Serve.
Sesame pumpkin
Serves 4
600g pumpkin, (Queensland Blue or
Japanese pumpkin) cut into 3cm pieces
Dressing:
2 tablespoons peanut oil
3 tablespoons toasted sesame seeds
1 tablespoon honey
1 tablespoon lemon juice
1 tablespoon soy sauce
1. Fill frypan reservoir with 4 cups of
water and place the steaming rack in
the steaming position and place in the
pumpkin.Turn the temperature control
probe to ‘10’.
2.When the water comes to the boil,
cover with the lid
3.Turn the temperature control probe to
‘4’ for 20 - 25 minutes and/or until
pumpkin is cooked.
4. Combine the oil, sesame seeds, honey,
lemon juice and soy sauce in screw top
jar. Shake well.
5. Pour dressing over pumpkin. Serve.