10
RECIPES
STEAMED “POACHED” EGG, SAUSAGE AND ASPARAGUS (1 PORTION)
1 egg (broken into the foil case)
1-2 sticks of asparagus
2-3 hotdog sausages
Salt and pepper to taste
Method
1. Transfer the egg to the foil case. Add salt and pepper to taste.
2. Cut the asparagus into bite size pieces. Cut into the sides of the sausage (without cutting right through)
if desired.
3. Using a measuring cup, pour water into the metal plate to medium 4 or 5. Put the egg rack and the
steam plate in position; place the egg, asparagus and sausage on top, but not too close to the sides.
4. Close the lid tightly and turn the switch to the ON position.
5. As soon as the buzzer sounds, immediately turn the switch to the OFF position. When the steam has
settled down, remove the lid.
6. The dish is ready to serve.
STEAMED BROCCOLI WITH OLIVE OIL AND PARMESAN
170g broccoli (1 large bunch), tough stems discarded
2 teaspoons extra-virgin olive oil
10g finely grated Parmigiano-Reggiano (3 tablespoons)
Cut broccoli into 4-5 cm wide florets. Peel stem and cut lengthwise into 1 cm wide sticks.
Use the measuring cup to pour water into the metal container to medium 4 or 5.
Steam broccoli on the steam plate until tender for 5 to 6 minutes. Transfer to a bowl and toss with oil,
cheese, and salt and pepper to taste.
ASPARAGUS WITH TARRAGON SHERRY VINAIGRETTE
175g medium asparagus, trimmed (1 to 2)
1 teaspoon Sherry vinegar
1/2 teaspoon minced shallot
1 small dollop Dijon mustard
1 pinch salt
1 small pinch black pepper
2 teaspoons extra-virgin olive oil
1/2 teaspoon finely chopped fresh tarragon
1/2 large egg, hard-boiled
Use the measuring cup to pour water into the metal container to medium 3 or 4. Steam asparagus on the
steam plate until just tender, 3 to 5 minutes (depending on thickness), then transfer to a bowl of ice water
to stop cooking. Drain well and pat dry with paper towels.
Whisk together vinegar, shallot, mustard, salt, and pepper in a small bowl and add oil in a slow stream,
whisking until emulsified. Whisk in tarragon.
Force the half egg through a coarse sieve into a bowl. Toss asparagus with 1 teaspoon vinaigrette
and serve it onto a plate. Spoon remaining dressing over asparagus and top with egg.
STEAMED SALMON SALAD WITH GRAPEFRUIT-GINGER DRESSING
Salad
100 g salmon fillet, cut if necessary to fit on the steamer
1/4 tsp ground cumin
Juice from 1/2 lime (about 1/2 dl)
2 cups mixed baby greens
1/4 avocado, thinly sliced
