BOSCH HSLP451UC Recipe Book

Cooking with steam.

Recipes for your Bosch Steam Convection Oven.

Table of Contents

Introduction .............................................................................

Starters, Soups, Salads ............................................................

Side Dishes, Vegetarian Dishes, Casseroles ............................

Seafood Dishes .......................................................................

Meat Dishes..............................................................................

Poultry Dishes ..........................................................................

Pastries and Desserts...............................................................

Breads......................................................................................

Metric Information ...................................................................

Index of Recipes........................................................................

Bosch Home Appliances

1901 Main Street, Suite 600 Irvine, CA 92614 1.800.944.2904

www.bosch-home.com/us (U.S.)

www.bosch-home.ca (Canada)

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Steaming and baking – all in one appliance

This cookbook offers you a variety of tasty recipes which you can make in your new steam convection oven.

Sophisticated starters, tasty soups and salads, simple side dishes, delicious fish and meat dishes, delectable desserts, and breads and pastries – all this is quick and easy to prepare with your combination steam convection oven.

All recipes serve 4, unless otherwise indicated. If you wish to cook for a larger or smaller number of people, you can easily adjust the quantities accordingly. The steam cooking time given in the recipe will not be affected. With all other types of heating, the cooking time will increase or decrease according to the quantity.

Please also read the Use and Care Guide supplied with your appliance carefully so you can get the best use from your combination steam oven.

The settings for each recipe are presented making it easy to use your new combination steam oven.

Mode, Temperature					SETTINGS
			STEAM, 210° – 212ºF
Cooking Time					20 minutes
					Baking Pan
Accessories / Ovenware
Rack Position

Each recipe in this cookbook includes the nutrition facts of a single serving, which is calculated by our team of cooking professionals. When ingredient choices are given (such as butter or margarine), the first one listed is used for the analysis. The nutrition facts do not include optional ingredients. If the amount of food consumed is different from the stated serving size or if the ingredients are modified, the nutritional values will no longer be accurate.

1

Why cook with steam?

Cooking with steam is one of the healthiest cooking methods. The steam envelops the food and exerts no pressure on it, so the vitamins and minerals are largely preserved.

Delicate fish, moist and tender meat and delicious vegetables can only be achieved with steam. Custard, terrines and dumplings are also wonderfully simple to make using the steam oven.

The Advantage:

•Almost no loss of nutrients

When steamed, food is not immersed in water, so the vitamins and minerals do not leach out. Studies have shown that steamed broccoli, for example, contains 50% more vitamin C than boiled broccoli.

•Low-fat cooking

Food can be cooked with low amounts of fat or, depending on taste, with no fat at all. When meat is steamed, the fat separates itself from the meat and drips into the baking pan.

•Reheating

Steam lets you reheat food without losing the original dish’s moisture, textures and flavors.

•Meat cooking

Cook a poultry, beef or a turkey in just 90 minutes in the oven’s Steam Convection mode. Golden on the outside; moist on the inside. Dry meat is a thing of the past.

•Appetizing appearance

When cooked with steam, foods retain their natural color. Cooked vegetables look like they have been freshly harvested.

You hardly need to stir or turn the food, which means that even delicate fish dishes retain their shape. Foods do not dry out.

•Flavorful enjoyment

Steaming provides naturally flavorful food that needs hardly any salt.

•Cooking a menu

With steam you can cook several components of a menu at the same time, without the different flavors mixing.

2

How does the steam work?

1.The water tank is filled with fresh tap water.

2.When the appliance is switched on, a valve opens. Water from the tank is delivered into the evaporator dish at the bottom of the cooking compartment.

3.Under the evaporator dish, there is a heating element which heats up.

4.The water in the evaporator dish begins to boil and evaporates.

5.The food is enveloped by the steam and cooked gently without pressure.

European Convection

During European Convection mode, a heating element on the back panel of the cooking compartment is heated. The fan then circulates the hot air around the food.

European Convection is most suitable for making sweet and savory pastries, pot roasts and various cakes; this mode is not suitable for braising.

For the slow cooking setting, the European Convection is specially adjusted so all tender pieces of meat are particularly juicy and cooked to perfection.

European Convection is also used

for dish warming and keeping food warm.

This enables you to keep food warm for a short time and to warm porcelain dishes.

3

European Convection and Steam Combined

With the Steam Convection mode, Steam and European Convection are used together. This combination is particularly suitable for cooking meat and baking bread and rolls.

Thanks to the combination of European convection and Steam, roasts get crispy on the outside and juicy on the inside. Pastries get a nice, shiny surface and do not dry out.

For the reheating, proofing and defrosting settings, True Convection and Steam are specially adjusted to the relevant type of heating.

Steam Oven Cooking Functions

Setting	Function of Each Setting
Steam	Steam oven mode. Steams vegetables, fish and side dishes;
	extracts juices.
Steam	Combines steam and convection oven modes. Meat, soufflés
Convection	and baked goods.
Reheat	Gently reheats cooked foods in plated dishes and baked
	dishes.
Defrost	Defrosts fruits, vegetables, meats and fish for cooking or
	serving.
Slow Cook	Slowly roasts meats so they remain very tender.
Proof	Proof (raises) yeast dough and sourdough.
European	Operates as a convection oven, with no steam. Use for moist
Convection	cakes, sponge cakes and browning meat.

* Refer to the Use and Care Manual supplied with your appliance for additional modes.

4

Information and tips

•Cooking times

Unless indicated otherwise, the cooking times in the recipes are for food inserted into a cold oven.

•Shelf position

When steaming, you can insert the pans at any shelf position. Note: If you are using the perforated baking pan, you must always place a baking pan underneath. This will catch any dripping liquid.

•Ovenware

Always use steam and heat-resistant ovenware. Silicone baking molds are not suitable for use when combining European convection and Steam.

•Blanching vegetables for freezing

The extremely short steam time for blanching means that maximum color, flavor and vitamins are preserved.

Wash, clean and chop the vegetables. Place the vegetables in the perforated baking pan. Insert the baking pan underneath. Steam the vegetables for only approximately 1 to 2 minutes. Then briefly immerse the vegetables in ice-cold water so that the cooking process is interrupted.

•Reheating food

During reheat, food is gently reheated - it does not dry out and tastes as though it were freshly prepared. Place the food in a dish on the wire rack.

•Dough proofing

Yeast or sourdough rise significantly more quickly in the oven than at room temperature.

•Fresh or frozen vegetables

–The recipes use predominantly fresh vegetables. If you need to cook quickly or the relevant vegetables are out of season, you can also use frozen vegetables.

–Frozen vegetables have already been blanched before freezing. Therefore, spinach leaves only need defrosting.

–Vegetables such as broccoli or cauliflower are used in exactly the same way

as fresh vegetables. However, the specified cooking times may have to be changed.

•Fresh herbs

The recipes usually indicate fresh herbs. These contain many vitamins and minerals. If you have no fresh herbs, use frozen herbs. Dried herbs have a stronger taste, therefore adjust the seasoning accordingly.

•General setting values

In the Use and Care Manual, you will find appropriate setting values and information for many different foods.5

Accessories

Perforated Baking Pan – Full size

Ideal for steaming fish or large quantities of vegetables, for extracting juice from berries and much more.

Note: Always insert the baking pan underneath. The dripping liquid is then collected here and the oven is kept clean.

Baking Pan – Full Size

Use the baking pan for tray baking and for collecting dripping liquid.

Wire Rack

Place ovenware on the wire rack.

Place your roast on the wire rack with the baking pan underneath and insert both together into one level.

Ideal for casseroles, cake pans or other bakeware. Also ideal for crisping roasts when used in combination with the baking pan.

Perforated Baking Pan – Half size

Ideal for steaming vegetables, extracting juice from berries, defrosting, and smaller quantities of food.

Note: Always insert the baking pan underneath.

Baking Pan – Half Size

Use for smaller quantities, rice and cereals.

6

Starters, Soups and Salads

7

	Coconut and Pumpkin Soup	Starters, Soups and Salads
	Ingredients	SETTINGS
	1 lb. pumpkin or butternut squash	STEAM, 210º – 212ºF
	½ bunch cilantro, roughly chopped	12 – 14 minutes
	1 onion	Baking Pan
	1 garlic clove
	1 piece root ginger, ¾ –1”
	1 tbsp. olive oil
	1 cup strong vegetable broth
	1 – 2 tsp. red curry paste
	12⁄3 cups coconut milk	2
	Salt
	3 – 4 stalks of flat-leaf parsley

Quarter the pumpkin. Use a spoon to remove strings and seeds from the pumpkin’s inner cavity. Cut the pumpkin into strips then roughly dice it with the skin. Wash and dice the cilantro. Place it all in the baking pan and steam as indicated.

Peel and dice the onion and garlic. Peel and grate the ginger. Sweat in olive oil in a pan then add the broth. Add the red curry paste.

Add the pumpkin mixture to the broth and purée finely. Pour in the coconut milk and briefly heat the mixture. Add salt to taste and serve with chopped parsley.

COOK’S TIP:

The smaller the pumpkin, the sweeter it is.

Serves 4

Per serving approx. 133 kcal, 4 g fat, 18 g carbohydrates, 5 g protein

8

Savory Poultry Parcels

Ingredients

4 large or 8 small wonton skins

1 chicken breast fillet

2 tsp. sesame oil

1 – 2 tsp. light soy sauce Salt

Freshly ground black pepper 1 tsp. finely diced ginger

1 garlic clove

Chili flakes (to taste)

16 spinach leaves, washed

Starters, Soups and Salads

SETTINGS

STEAM, 210º – 212ºF 20 minutes

Perforated & Baking Pan

3

1

Soak the wonton skins in between damp tea towels. Halve or quarter wonton skins, depending on size.

Roughly dice the well-chilled chicken breast fillet. Purée to a course texture with 1 tsp. sesame oil, soy sauce, garlic clove, and seasonings.

Place one spinach leaf on the center of each wonton skin. Place one teaspoon of the filling on each spinach leaf and wrap into small parcels. The parcels must be completely sealed so that none of the filling escapes.

Grease the perforated pan with the remaining sesame oil. Place the poultry parcels on the cooking pan with the seam face down and steam as indicated.

Remove the poultry parcels from the pan and arrange on a plate.

COOK’S TIP:

Serve the poultry parcels with chopsticks. Serve with soy sauce dip seasoned with chili sauce and a few drops of lemon juice.

DID YOU KNOW:

Unpeeled ginger in a freezer bag will keep indefinitely in the freezer, and you can grate or slice the ginger while it’s frozen.

Serves 4

Per serving approx. 140 kcal, 2 g fat, 16 g carbohydrates, 13 g protein

9

Ham and Egg Brunch Cups		Starters, Soups and Salads
Ingredients	SETTINGS
4 slices deli-style ham	STEAM CONV, 350ºF
4 eggs	8	– 10 minutes
Salt and pepper	4	Ramekins in the Perforated Pan
Optional
Shredded cheese
Snipped herbs	3

Spray (4) 6 oz. custard cups or ramekins with non-stick spray. Arrange on perforated pan. Line each cup with piece of ham, pleating to fit. Break an egg into each cup and sprinkle with salt and pepper.

Bake as indicated or until whites are opaque and eggs are done.

Garnish with cheese and herbs if desired.

EGG EQUIVALENTS:

Large Eggs	Other Size Equivalents
1 large egg	1 jumbo, 1 extra large, 1 medium, or 1 small egg
2 large eggs	2 jumbo, 2 extra large, 2 medium, or 3 small eggs
3 large eggs	2 jumbo, 3 extra large, 3 medium, or 4 small eggs
4 large eggs	3 jumbo, 4 extra large, 5 medium, or 5 small eggs

Serves 4

Per serving approx. 183 kcal, 9.5 g fat, 1 g carbohydrates, 10 g protein

10

Thai Lentil Salad

Ingredients

1 red onion, peeled

1 garlic clove, peeled

1 piece root ginger, approx. ¾”, peeled

1 small red chili, seeds removed

1 tbsp. oil

1 tbsp. red curry paste

1 tbsp. fish sauce

1 tsp. vegetable stock granules

1 cup water

½lb. red lentils, rinsed 10 oz. pineapple

1 yellow pepper

½bunch chives

5 tbsp. diced tomatoes Salt

Starters, Soups and Salads

SETTINGS

STEAM, 210° – 212ºF 12 – 14 minutes Baking Pan

2

Finely chop onion, garlic, ginger, and red chili.

Pour oil into a pan. Sweat the onion, garlic, ginger and chili, stirring continuously. Add the curry paste, fish sauce, stock granules and water and bring to a brief boil.

Add the lentils. Pour the mixture with the liquid into the baking pan and steam as indicated.

Meanwhile, peel the pineapple, remove the hard core and cut the pineapple into small pieces. Clean the pepper, remove the seeds and cut into thin strips. Rinse the chives, pat dry and cut into small rings.

Stir together lentils and tomatoes and season with salt. Add the pineapple, pepper and chives and serve.

COOK’S TIP:

Lentils cooked in steam become particularly soft.

Serves 4

Per serving approx. 268 kcal, 5 g fat, 41 g carbohydrates, 14 g protein

11

Asparagus Salad

Ingredients

2 lb. green asparagus Salt

1 bunch arugula

½ lb. cherry tomatoes

3 tbsp. Parmesan cheese, fresh

Honey Mustard Salad Dressing

1 tsp. honey mustard

2 tbsp. white wine vinegar

3 tbsp. olive oil

1 tbsp. pumpkin seed oil Salt & black pepper

Starters, Soups and Salads

SETTINGS

STEAM, 210° – 212ºF 7 – 10 minutes Perforated & Baking Pan

3

1

Cut away the bottom third of the green asparagus.

Cut the asparagus diagonally into thirds. Place in the perforated baking pan and cook as indicated until firm to the bite.

To make the salad dressing, stir together the mustard, vinegar and oils and season with salt and pepper.

Wash the arugula and drain well. Halve or quarter the cherry tomatoes, depending on size.

After steaming, place the asparagus in a shallow dish. Add two tablespoons of the asparagus broth to the salad dressing and drizzle the dressing over the asparagus. Place the arugula and tomatoes on plates. Arrange the asparagus on top and drizzle with the salad dressing. Use a potato peeler to make Parmesan shavings. Scatter them over the salad and serve.

KITCHEN TIP:

Starting at the base of each asparagus spear and working toward the tip, bend the spear several times until you find a place where it breaks easily. Snap off the woody base at that point.

Serves 4

Per serving approx. 293 kcal, 24 g fat, 7 g carbohydrates, 12 g protein

12

Moroccan Salad	Starters, Soups and Salads
Ingredients	SETTINGS
1 – 10 oz. box couscous	Couscous
2 cups chicken broth	STEAM, 210° – 212ºF
1 unpeeled eggplant,	5 minutes
cut into ¾” pieces	Cooking Pan - Half Size
½ cup olive oil + additional
1 red bell pepper	Eggplant
2 cloves garlic, crushed	TRUE CONV, 425°F, Preheat
Juice of 1 lemon	12 minutes
2 tomatoes, chopped	Perforated + Baking Pan
4 green onions, sliced
1 – 15 oz. can garbanzo beans,
drained
½ cup chopped fresh parsley	3
4 oz. feta cheese, crumbled

Salt and pepper to taste
Red lettuce leaves
Toasted pita wedges	1

Combine couscous and broth in solid half-size baking pan. Cook as indicated. Remove from oven and allow to cool.

Meanwhile, in a plastic bag toss diced eggplant with a little olive oil to coat. Place in perforated full size steam oven pan. Preheat oven to 425ºF. Roast as indicated or until lightly browned.

Meanwhile, blister the skin of the bell pepper by placing atop a gas cooktop burner and turning until evenly blackened and bubbly. Let cool, then remove skin and dice.

Combine the ½ cup olive oil, garlic, lemon juice; mix with cooked, cooled couscous, eggplant and red pepper. Add tomatoes, green onions, drained garbanzos,

parsley and feta. Mix gently to distribute the dressing and season to taste with salt and pepper.

Serve on red lettuce leaves, scooping up salad with toasted pita bread wedges.

VARIATION:

For a vegan version substitute vegetable broth and soy-based cheese that has been brined in green olive juice.

Serves 6

Per serving (salad only) approx. 530 kcal, 25 g fat, 62 g carbohydrates, 17 g protein

13

Asian Leafy Vegetables with Cilantro Pesto

Ingredients

8 small bok choy

Cilantro Pesto

1⁄3 cup cashew kernels

1 bunch cilantro

1⁄3 cup + 2 tbsp. olive oil

2 oz. freshly grated Parmesan

Salt & black pepper

Starters, Soups and Salads

SETTINGS

STEAM, 210°– 212ºF

5 – 7 minutes, depending on size of bok choy Perforated & Baking Pan

3

1

Clean, wash and drain the bok choy. Place in the perforated cooking pan and cook as indicated.

Wash the cilantro, shake dry and pick off the leaves. Toast the cashew kernels in a dry pan, until fragrant. Remove from the pan and leave to cool.

Purée the cashew kernels with cilantro, olive oil and Parmesan. Season with salt and pepper.

Drain the prepared bok choy and arrange on a plate. Drizzle with cilantro pesto and serve immediately.

COOK’S TIP:

Leftover pesto tastes great with shrimp or hot noodles. Place leftover pesto in airtight containers; chill for 2 days or freeze for up to 3 months.

Serves 4

Per serving approx. 381 kcal, 37 g fat, 5 g carbohydrates, 9 g protein

14

	Apulian Rice Salad	Starters, Soups and Salads
	Ingredients	SETTINGS
	2 carrots	STEAM, 210° – 212ºF
	1 small leek	Carrots & Leeks
	3 tbsp. water	7 minutes
	4 – 5 tbsp. white balsamic vinegar
	1 tsp. sugar	Rice
	1 yellow pepper	15 – 20 minutes
	4 oz. frozen peas	Baking Pan
	1 cup parboiled long grain rice
	1¼ cup water or stock
	Salt
	3 tbsp. green and black olives,
	pitted
	1 can tuna in water, drained	2
	1 tbsp. lemon juice
	2 – 3 tbsp. olive oil
	Parsley leaves
	2 tbsp. capers, drained

Peel and finely dice the carrots. Clean the leek and cut it into fine slices. Stir together water, vinegar and sugar in the baking pan. Add the carrots and leeks and cook as indicated.

Meanwhile, clean the pepper and cut into thin strips. Place the pre-cooked vegetables into a dish with the vinegar broth. Fold in the strips of pepper and the peas and leave it all to cool.

Place the rice in the baking pan. Add salted water or stock. Steam the rice as indicated until it is cooked and the liquid has evaporated. Leave the rice to rest for five minutes, then fluff with a fork.

Finely chop the olives. Drain and flake the tuna. Drain the vegetables, retaining the vegetable broth. Stir lemon juice and salt into the vegetable broth and beat in the olive oil.

Rinse the parsley and slice thinly. Mix everything together with the capers and lemon juice and leave to infuse for one hour.

COOK’S TIP:

Instead of tuna, you can add chopped egg, small seafood, finely chopped mortadella or salami to the salad.

Serves 4

Per serving approx. 460 kcal, 19 g fat, 54 g carbohydrates, 17 g protein

15

Salad Nicoise	Starters, Soups and Salads
Ingredients	SETTINGS
4 new potatoes, cut into chunks	Potatoes & Green Beans
½ lb. fresh green beans	STEAM CONV, 350°F
8 – 12 oz. fresh salmon or fresh	10 minutes
tuna
2 eggs	Fish & Eggs
1 quart salad greens	STEAM CONV, 350°F
2 whole tomatoes, cut into wedges	10 minutes
½ cup black olives	Perforated + Baking Pan
1 tbsp. capers
½ cup vinaigrette
Salt and pepper
	3
	1

Place the potatoes and green beans in the perforated pan and cook as indicated.

Meanwhile place fish on one side of the baking pan; break eggs into small dish and set on other side of pan.

When first 10 minutes have passed, place the fish and eggs on rack position 1. Cook as indicated.

Place salad greens on serving platter. When eggs, fish and vegetables are cooked, allow them to cool slightly, then arrange atop the salad greens. Garnish with tomatoes, black olives and capers. Drizzle salad with vinaigrette, and season with salt and pepper.

Serves 4

Per serving approx. 311 kcal, 16 g fat, 23 g carbohydrates, 19.5 g protein

16

Roasted Potato Salad

Ingredients

2 lbs. small red potatoes, scrubbed and cut into quarters

1 tbsp. grapeseed or vegetable oil Kosher salt

½ tsp. dried thyme

1 butterhead lettuce torn into small pieces or 1 bag of butterhead lettuce mix

Dressing

1 tbsp. olive oil

1 tbsp. mayonnaise

1 tbsp. fresh lemon juice

4 green onions thinly sliced

Preheat the oven.

Starters, Soups and Salads

SETTINGS

TRUE CONV, 400°F, Preheat 30 minutes

Baking Pan

2

Toss the potatoes with the oil, salt and thyme. Spread onto the baking sheet and bake for15 minutes.

Stir the potatoes so they cook evenly on all sides and cook for another 15 minutes until crisp on the edges. Remove from the oven and set aside to cool for at least 10 minutes.

Meanwhile, mix together the dressing ingredients. Toss the warm potatoes in a large bowl with the dressing and gently fold in the lettuce.

BUTTERHEAD LETTUCE:

A lettuce identified by small, round heads made up of soft, tender leaves that are green around the outside of the head, moving to pale green to yellow at the core of the head.

Serves 6

Per serving approx. 127 kcal, 5.5 g fat, 26 g carbohydrates, 3 g protein

17

Quinoa Salad	Starters, Soups and Salads
Ingredients	SETTINGS
4 yellow beets, cleaned, tops	Beets
removed	STEAM CONV, 400°F
1 cup red or plain quinoa	20 minutes
1 cup chicken broth or water	Perforated Pan – Half Size
Citrus Dressing	Quinoa
¼ cup olive oil	STEAM, 210° – 212ºF
1 tbsp. red wine vinegar	15 minutes
2 tbsp. fresh lemon juice	Baking Pan – Half Size
½ tsp. dried thyme
2 tbsp. ponzu sauce
½ tsp. salt

½cup crumbled feta cheese

½basket cherry tomatoes, halved 1 avocado, diced

4 oz. Arugula

3

1

Cut the beets in half if they are larger than a lime so that they may steam quickly. Place beets in oven and cook as indicated above then remove from oven.

Rinse the quinoa and let drain in fine strainer. Place quinoa in the solid half pan and add 1 cup chicken broth or water. Cook as indicated; when quinoa is cooked, the liquid will have been absorbed.

Meanwhile make the dressing by shaking together the olive oil, vinegar, lemon juice, thyme, ponzu sauce and salt.

Peel the beets and dice them. Mix with half the salad dressing in serving dish and add the feta, cherry tomatoes, avocado and arugula.

When quinoa has cooled, add to the salad and toss with remaining dressing.

Serves 4

Per serving approx. 442 kcal, 26 g fat, 43 g carbohydrates, 12 g protein

18

Side Dishes, Vegetarian

Dishes and Casseroles

19

Potatoes Boiled in Their Skins with Two Dips

Side Dishes, Vegetarian Dishes

and Casseroles

Ingredients SETTINGS

2 – 2½ lb. medium-sized potatoes, preferably by a similar size

Bacon Dip

4 oz. sliced bacon

5 oz. blue cheese

½lb. crème fraîche

½bunch of chives

Avocado Dip

1 ripe avocado

2 tbsp. lemon juice ½ lb. crème fraîche

1 small red chili pepper ½ bunch cilantro or dill Salt and pepper

STEAM, 210°F – 212°F 25 – 30 minutes Perforated + Baking Pan

3

1

Wash and scrub the potatoes and arrange in the perforated baking pan. Steam as indicated.

Bacon Dip:

Cut the bacon across its width into strips about ½ inch wide. Fry in a pan over a medium heat until crispy. Leave to drain on paper towels. Purée the blue cheese and stir in the crème fraîche. Cut the chives and fold into the cheese mixture with the bacon strips.

Avocado Dip:

Halve the avocado and remove the seed. Purée the flesh with the lemon juice and stir in the crème fraîche. Slice the chili pepper lengthways and remove the seeds. Finely chop the chili pepper and cilantro and fold into the dip. Season with salt and pepper.

Serve the dips with the potatoes.

Serves 4

Per serving approx. 909 kcal, 73 g fat, 42 g carbohydrates, 20 g protein

20

Spinach with Raisins and Pine Nuts

Ingredients

¼ cup raisins

Dessert wine, e.g. Vin Santo 1½ lbs spinach

Salt

1 tsp. olive oil

2 tbsp. pine nuts

Side Dishes, Vegetarian Dishes

and Casseroles

SETTINGS

STEAM, 210° – 212ºF 3 – 5 minutes Perforated & Baking Pan

3

1

Marinate the raisins in wine for at least 2 hours.

Remove stalks and wash the spinach. Place in the perforated baking pan, salt lightly and drizzle with olive oil. Steam as indicated.

Toast the pine nuts in a dry pan until light golden brown and fragrant. Remove from the pan.

Remove the spinach with tongs, gently squeeze out excess water and place in a preheated dish. Mix in the drained raisins and the pine nuts. Serve hot or cold.

COOK’S TIP:

The spinach goes very well with roast beef.

Serves 4

Per serving approx. 112 kcal, 4 g fat, 9 g carbohydrates, 6 g protein

21

Corn on the Cob	Side Dishes, Vegetarian Dishes
	and Casseroles
Ingredients	SETTINGS
4 ears unshucked corn	STEAM, 210° – 212ºF
Butter or margarine, if desired	8 minutes
	Perforated & Baking Pan

3

1

Soak fresh, unshucked ears of corn in water for 15-30 minutes, and drain or pat dry.

Place corn in oven and cook as indicated.

Remove pan from oven and, using a tea towel, stand each ear upright and pull away the outer husks and silks. After all ears are unwrapped, return the baking pan and husked corn to oven for 1 minute to reheat.

Serves 4

Per ear of corn 59 kcal, 0.5 g fat, 14 g carbohydrates, 2 g protein

22

Parsnips and

Potato Mash

Side Dishes, Vegetarian Dishes

and Casseroles

Ingredients	SETTINGS
6 medium-sized potatoes	STEAM, 210° – 212ºF
3 parsnips	Potatoes 25 – 30 minutes
½ onion	Perforated Pan
3 tbsp. butter
1 cup milk	Parsnips 20 – 25 minutes
Salt	Baking Pan
Nutmeg

3

1

Peel and dice the potatoes. Place in the perforated baking pan.

Peel and finely dice the parsnips and onion, then briefly sweat in hot butter. Transfer into the baking pan and pour the milk over. Cook until soft below the potatoes, as indicated.

Then, while the potatoes and parsnips are still hot, press through a potato ricer into a bowl and stir with a whisk until smooth. Season with salt and freshly grated nutmeg and serve.

KITCHEN TIP:

To select parsnips, choose vegetables that are smooth-skinned and heavy for their size.

Serves 4

Per serving approx. 212 kcal, 3 g fat, 36 g carbohydrates, 9 g protein

23

Pasta Frittata

Side Dishes, Vegetarian Dishes

and Casseroles

Ingredients	SETTINGS
2 – 11½ oz. pkgs. frozen	Alfredo	Vegetables
Fettucine Alfredo	DEFROST, 110°F	TRUE CONV, 350°F
4 tbsp. olive oil or butter	17 minutes	10 minutes
2 cloves garlic, minced		Baking Pan
½ cup chopped onion	Frittata
1 – 28 oz. can Italian plum	STEAM CONV, 350°F
tomatoes, drained, chopped	20 – 25 minutes
Salt and black pepper
1 – 8 oz. ball fresh Mozzarella
1⁄3 cup toasted pine nuts
¼ cup golden raisins
8 beaten eggs	3
½ cup chopped fresh basil
1 cup grated Parmesan cheese
Optional
Marinara Sauce

Defrost the fettucine using the default defrost setting or thaw overnight in refrigerator.

Place olive oil or butter in baking pan along with garlic, onion, and tomatoes. Place in oven and cook as indicated, stirring halfway through. Remove from oven and season well with salt and pepper.

Meanwhile, cut the Mozzarella cheese into ¾” cubes. Add pine nuts and raisins to eggs and combine with fettucine. Place egg mixture in the baking pan on top of the tomato mixture. Add the Mozzarella, basil and Parmesan. Bake as indicated or until frittata is firm and eggs are set.

Serve with a little marinara sauce atop.

COOK’S TIP:

This dish can be completely assembled the night before, just increase baking time by about 5 minutes.

Serves 8

Per serving approx. 428 kcal, 28 g fat, 20 g carbohydrates, 22 g protein without Marinara Sauce

24

Lemongrass Risotto

Ingredients

1 shallot

1 – 2 garlic cloves

3 tbsp. olive oil

1¼ cups risotto rice

3 stems lemongrass, in pieces

1⁄3 cup and 3 tbsp. white wine

2 – 21⁄3 cups vegetable broth

4 tsp. butter

2 oz. Parmesan, freshly grated Salt

White pepper

Side Dishes, Vegetarian Dishes

and Casseroles

SETTINGS

STEAM CONV, 325°F 25 minutes

Baking Pan

2

Peel and finely chop the shallot and garlic.

Add the diced shallot, garlic, olive oil, risotto rice, lemongrass, white wine and hot vegetable broth to the baking pan. Mix together thoroughly and cook as indicated. Stir once halfway through the cooking time.

After cooking, stir in the butter and grated Parmesan. Season with salt and pepper and serve immediately.

KITCHEN TIP:

To use lemongrass, trim the fibrous ends and slice what remains into 3” - 4” sections. Cut each section in half lengthwise, exposing the layers. Rinse pieces under cold water to remove any grit.

COOK’S TIP:

Instead of lemongrass, the risotto can be made with finely chopped vegetables (carrots, celery and leek), dried mushrooms, finely sliced radicchio or sundried tomatoes.

Serves 4

Per serving approx. 417 kcal, 18 g fat, 50 g carbohydrates, 9 g protein

25

Baked Vegetables in a

Balsamic Sauce

Ingredients

Balsamic Sauce

1 small onion

1 garlic clove

2 tbsp. olive oil

3 tbsp. white balsamic vinegar

2 tsp. honey 2½ tbsp. cream

6 sage leaves, finely chopped Salt and pepper

Vegetables

1 medium sweet potato

1potato

1carrot

1turnip

¼ butternut squash

2tbsp. olive oil Salt

Side Dishes, Vegetarian Dishes

and Casseroles

SETTINGS

STEAM CONV, 450°F 20 minutes

Baking Pan

2

To make the sauce, finely slice the onion and garlic clove in a saucepan on the cooktop. Sweat the onion in 2 tbsp. olive oil. Season with balsamic vinegar, honey, cream, sage, salt and pepper. Cook for two minutes. Finally, add the garlic.

For the vegetables, peel all the ingredients and cut into very thin slices. Spread in the baking pan and drizzle with olive oil. Season with salt and bake as indicated.

Pour the sauce over the baked vegetables and serve immediately.

Serves 4

Per serving approx. 251 kcal, 16 g fat, 24 g carbohydrates, 4 g protein

26

Vegetable Pilaf

Side Dishes, Vegetarian Dishes

and Casseroles

Ingredients	SETTINGS
¼ cup canned chick peas	STEAM CONV, 325°F
1 onion	Rice mixture
2 cloves garlic	20 minutes
2 cups natural long grain rice
5 tbsp. oil	With vegetables
1 quart vegetable broth	Add 5 minutes
1 eggplant	Baking Pan
1 zucchini
1 large carrot
Herb-flavored salt
Black pepper
2 tbsp. parsley, chopped
	2

Strain and drain well the chick peas.

Peel and finely chop the onion and garlic. Fry the rice until translucent in 1 tbsp. oil, stirring continuously. Mix together the chick peas and diced onion and garlic and fry gently, stirring continuously.

Transfer the rice mixture to the baking pan, pour on the vegetable broth and cook as indicated.

Meanwhile, wash the eggplant and zucchini, remove the stalks and dice. Clean the carrot and cut into large cubes. Heat the remaining oil in a skillet and over high heat, first brown the diced eggplant and then the zucchini and carrots.

Season the diced vegetables with herb-flavored salt and pepper and carefully mix into the rice. Cook as indicated for another 5 minutes. Serve the vegetable pilaf sprinkled with parsley.

Serves 4

Per serving approx. 510 kcal, 18 g fat, 75 g carbohydrates, 11 g protein

27

herbed Polenta	Side Dishes, Vegetarian Dishes
	and Casseroles
Ingredients	SETTINGS
1 tsp. olive oil for greasing	STEAM CONV, 275°F
1 cup vegetable broth	30 minutes
1 cup milk	Dish on Wire Rack
1 cup polenta
1 tsp. chopped herbs,
(e.g. thyme, sage, or rosemary)
3 oz. cream
2 oz. grated Parmesan
	2

Grease a heat-resistant 8" x 9" baking dish. Pour in the vegetable broth and milk and stir in the polenta. Add the chopped herbs and cook the polenta as indicated.

Mix the cream and Parmesan into the polenta and allow to rest in the oven for an additional 10 minutes.

COOK’S TIP:

This polenta tastes great as an accompaniment to duck with a honey and balsamic sauce.

Serves 4

Per serving approx. 331 kcal, 18 g fat, 32 g carbohydrates, 11 g protein

28