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Ingredients:
600 g potatoes, 250 ml water, salt.
STEAMED POTATOES - Steam cooking
Cooking time:
20 mins
Put the water and steam basket in the bowl. Place the potatoes in the
steam basket (cut the potatoes in quarters if they are too big). Close the
lid and switch on. The appliance will automatically switch over to keep
warm after 20 minutes cooking.
Preparation:
10 mins
(for 4)
Ingredients:
400 g spinach, 2 tablespoons water.
STEAMED SPINACH - Steam cooking
Cooking time:
15 mins
Remove the stalks and wash the spinach well. Put the water and steam
basket in the bowl. Place the spinach in the steam basket. Close the lid
and switch on. The appliance will automatically switch over to keep
warm after 15 minutes cooking.
Preparation:
10 mins
(for 2)
Ingredients:
800 g courgettes, 2.5 dl water.
STEAMED COURGETTES - Steam cooking
Cooking time:
20 mins
Peel and cut the courgettes into slices 5 mm thick. Put the water and
steam basket into the appliance. Place the courgettes in the steam bas-
ket. Close the lid. Plug in. The appliance will automatically switch over
to keep warm after 20 minutes cooking.
Preparation:
10 mins
(for 4)
Ingredients:
4 lbs. rump or chuck roast (stewing meat), 2 tsp. salt,
1
/2
tsp. ground black pepper, 4 medium size potatoes, peeled and quarte-
red (not baking potatoes), 4 carrots, peeled and cut into one inch pie-
ces, 2 cups onions, sliced, 1 clove garlic, minced
1
/2 cup of water or
beef broth, 1 Tbs. corn starch, 1 bay leaf.
YANKEE POT ROAST - Slow cooking
Cooking time:
8 hours
Pour the liquid in the pot and whisk in the corn starch. Sprinkle the
roast with the salt and pepper and place in the slow cooker then cover
with the vegetables. Close the lid and slow cook for eight hours.
Optional: 1 tsp. thyme and to add a little color to the vegetables add
1 rib of celery, diced. Serving Suggestion: Slice the roast in
1
/
2
inch thick
slices and decorate with the vegetables, sauce and top with parsley.
Serves six to eight people.
Preparation:
10 mins
(for 6 to 8)