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Recipes
Potato Salad
Serves 4-6
800g new potatoes
1 medium Spanish onion, peeled and
finely chopped
¾ cup thinly sliced celery
150g salami, finely chopped
2 tablespoons freshly snipped chives
Dressing:
¾ cup mayonnaise
2 tablespoons light sour cream
1½ tablespoons lemon juice
Freshly ground black pepper, optional
Salt, optional
1. Fill water reservoir to MAX level, insert
the liquid collection container then
place a steamer basket on top.
2. Place potatoes in a single layer into
the steamer basket and cover with lid.
TIP: If more steaming space is
required for the potatoes, place
a layer support ring onto the first
steamer basket, insert a second
steamer basket, insert food and
cover with lid.
3.
Turn timer dial to 25 minutes.
Adjust for shorter or longer
cooking time as required.
4. Remove potatoes when cooked,
allow to cool then cut into halves or
quarters. Combine with onion, celery,
salami and chives.
5. Combine mayonnaise, sour cream
and lemon juice, season to taste
with pepper and salt if desired. Pour
dress over potato mixture and mix
lightly to coat.
6. Serve with green salad and
barbecued meats.
Warm Green Bean And
Mushroom Salad
Serves 4-6
400g baby green beans, trimmed and
cut in half
200g button mushrooms
Dressing:
2 tablespoons balsamic vinegar
¼ cup olive oil
2 teaspoons grain mustard
1 teaspoon white sugar
Freshly ground black pepper, optional
Salt, optional
1. Fill water reservoir to MAX level, insert
the liquid collection container then
place a steamer basket on top.
2. Layer beans into the steamer basket
and cover with lid.
3. Turn timer dial to 10 minutes. After 7
minutes of cooking remove lid and
place a layer support ring onto the
first steamer basket, insert a second
steamer basket, layer mushrooms into
basket, cover with lid and continue
cooking for remaining 3 minutes.
Adjust for shorter or longer cooking
time as required.
4. Remove beans and mushrooms
when cooked and place into a
serving bowl.
5. Place dressing ingredients into a
screw-top jar and shake to combine.
Pour dressing over beans and
mushrooms. Toss to coat.
6. Serve with a selection of sliced
deli meats.
KFS300_IB_FA.indd 18 11/02/10 11:14 AM