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Magimix Ma Cuisine Vapeur - 2013 Manual

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Preparation: 10 min
Cooking: 20-25 min at 100°C
Serves 4
4 small courgettes
300g fresh goat’s cheese
150g ready made pesto
(or 10 tbsp olive oil
liquidised with a bunch of
basil)
4 large slices sourdough
bread
Salt & pepper
1. Wash the courgettes, cut off both ends and peel
to leave strips of green skin.
2. Cut into sections (approx. 3 cm). Pour a litre of
water into the water tank, arrange the courgettes
in a steamer basket and put the lid on. Cook for
approx. 20 min. The courgettes should be al
dente. Drain on kitchen towel and allow to cool.
3. Cut the goat’s cheese into the same number of
slices as the courgettes. Arrange the courgette
slices on a serving dish, spread with pesto, top
with sliced goat’s cheese and coat with the
remaining pesto. Season with salt and pepper.
Serve chilled with warm toasted bread.
Courgette canapés with goat’s cheese
and pesto topping
Preparation: 20 min
Cooking: 30-35 min at 100°C
Serves 4
8 small waxy potatoes (e.g.
Roseval, Ratte, Charlotte,
Désirée)
24 green asparagus spears
300g cooked crabmeat
50g mixed salad leaves
Chervil
1. Wash the potatoes but leave the skins on. Rinse
the asparagus and remove the tough ends of the
stalks. Pour a litre of water into the water tank,
arrange the potatoes in one of the steamer
baskets, put the lid on and cook for 25 min.
After 10 min., add the asparagus in the other
basket.
2. Drain and peel the potatoes, cut into ½-cm thick
slices and slice the asparagus into sections.
Crumble the crabmeat, taking care to remove
any cartilage, wash and spin the salad leaves.
3. Gently combine the crabmeat, potatoes, asparagus
and salad leaves in a salad bowl. Drizzle with
salad dressing, scatter with chervil and serve.
Potato, crab and asparagus salad
… 18 …


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