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Team DG 6 Manual

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Copies of the I/B. Please reproduce them without any
changes except under special instruction from Team
International BELGIUM. The pages must be reproduced
and folded in order to obtain a booklet A5 (+/- 148.5 mm
width x 210 mm height). When folding, make sure you
keep the good numbering when you turn the pages of
the I/B. Don’t change the page numbering. Keep the
language integrity.
7 TEAM DG 6 RECIPES - 051128
Assembly page 7/32
Fax +32 2 359 95 50
Preparation:
Dice the tomatoes.
Mince the garlic and the onion.
Pour water, white wine and lemon juice in the rice cooker, add the bouquet garni, the
tomatoes and the capsicum, salt and pepper.
Place the rice cooker in the lower basket and steam 20 minutes.
Dice the fish filets, slice the squids.
Place the fish, the squids, mussels and prawns in the other basket.
Replace the basket with the stock by the other basket with the fish, place the basket with
the stock on it and steam during 25 minutes.
TOMATOES STUFFED WITH SPINACH (4 persons)
4 big tomatoes
200 g fresh spinach
1 spoon cottage cheese
1 egg
Salt & pepper
Nutmeg
Preparation:
Steam the spinach during 10 minutes. Press and mince it.
Cut a lid on each tomato, scoop them out and salt the inner side.
Whisk the egg with the cottage cheese. Add the spinach, salt, pepper and nutmeg.
Fill the tomatoes. Place the lid on them.
Arrange the stuffed tomatoes in the basket and steam them during 20 minutes.
Serve hot.
TROUT BLUE (2 persons)
2 trout
1 lemon
Parsley
Preparation:
Scoop the trout out and wash them and place them in the basket.
Sprinkle with lemon juice and add fine minced parsley.
Steam during 20 minutes.
SALMON COOKED IN TINFOIL WITH VEGETABLES (2 persons)
2 salmon steaks
2 carrots
1 leek
12 tarragon leaves
6 spoons liquid cream
Salt & Pepper
… 7 …


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