Ma Cuisine Vapeur
Ma Cuisine Vapeur
Ma Cuisine Vapeur
Ma Cuisine Vapeur
Instructions for use
Instructions for use
Recipe book
Recipe book
!
IMPORTANT SAFEGUARDS
When using an electrical appliance, basic safety precautions should always be
followed, including the following:
1. Read all instructions.
2. Do not touch hot surfaces. Use handles or knobs.
3. To protect against fire, electric shock and injury to persons do not immerse
cord, plugs or base in water or other liquid.
4. Close supervision is necessary when any appliance is used by or near
children.
5. Unplug from outlet when not in use and before cleaning. Allow to cool before
putting on or taking off parts, and before cleaning the appliance.
6. Do not operate any appliance with a damaged cord or plug or after the
appliance malfunctions, or has been damaged in any manner. Return
appliance to the nearest authorised service facility for examination, repair or
adjustment.
7. Never fill the water tank above the “MAX.” mark, as the water may boil over.
8. Never immerse the base in water or put it in the dishwasher. Clean it with a
soft cloth.
9. Always unplug your appliance when it is not in use and before filling the
water tank.
10. The use of accessory attachments not recommended by the appliance
manufacturer may result in fire, electric shock or injury to persons.
11. Do not use outdoors.
12. Do not let cord hang over edge of table or counter, or touch hot surfaces.
13. Do not place on or near a hot gas or electric burner, or in a heated oven.
14. Extreme caution must be used when moving an appliance containing hot oil
or other hot liquids.
15. Always attach plug to appliance first, then plug cord into the wall outlet. To
disconnect, turn any control to “Off”, then remove plug from wall outlet.
16. Do not use appliance for other than intended use.
17. This appliance produces extremely hot steam and must always be handled
with great care. In order to avoid scalds and burns, use a tea towel or oven
gloves when removing the lid, the multi-function bowl or the baskets.
18. This appliance is not intended for use by persons (including children) with
reduced physical, sensory or mental capabilities, or lack of experience and
knowledge, unless they have been given supervision or instruction concerning
use of the appliance by a person responsible for their safety.
19. This appliance is intended solely for domestic use. The following usages are
not covered by the warranty: in kitchen areas reserved for personnel in
shops, offices and other workplace environments, on farms, by the patrons
of hotels, motels and other commercial environments of a residential nature,
and in bed and breakfast-type environments.
SAVE THESE INSTRUCTIONS
!
SPECIAL CORD SET INSTRUCTIONS
ONLY FOR USA AND CANADA
a. A short power-supply cord (or detachable power-supply cord) is to be
provided to reduce risks resulting from becoming entangled in or tripping
over a longer cord.
b. Longer detachable power-supply cords or extension cords are available and
may be used if care is exercised in their use.
c. If a long detachable power-supply cord or extension cord is used.
1) The marked electrical rating of the detachable power-supply cord or
extension cord should be at least as great as the electrical rating of the
appliance.
2) The cord should be arranged so that it will not drape over the counter top
or table top where it can be pulled on by children or tripped over.
Unintentionally.
If the appliance is of the grounded type, the extension cord should be a
grounding-type 3-wire cord.
THE BENEFITS OF STEAM COOKING
GENTLE STEAMING FOR HEALTHIER, TASTIER FOOD
• You can use your Magimix steamer to cook most types of food. Magimix has chosen the
pressureless steaming method because it really takes care of your food. Instead of
watering down the flavour, gentle steaming brings it out! You will rediscover the true taste of
different foods – medium rare meat will be moist and tender, fish and shellfish will keep their
soft, delicate texture and your vegetables will never be soggy again. To enjoy all these
advantages to the full, make sure you choose only the very freshest organic produce.
• Steam cooking is good for your health as well as your tastebuds. By using this gentle,
pressureless method, you ensure that your food retains all its nutritional value as well as its
full flavour.
3
CONTENTS
Instructions for use
Safety instructions 2
The benefits of steam cooking 3
Description 5
Using your Magimix steamer 6
Rice and eggs cooking 7
80 °C fish setting 8
40 °C yoghurt setting 8
Keeping food warm/Reheating 9
Cleaning 9
Cooking times 10
Cooking advice 12
Troubleshooting 14
Recipes
Starters 15
Fish 23
Meat 33
Vegetables 41
Desserts 49
Yoghurts 53
Recipe index 62
BEFORE YOU USE YOUR APPLIANCE, MAKE SURE YOU READ THROUGH THESE
!
INSTRUCTIONS CAREFULLY.
4
Removable
power cord
DESCRIPTION
Glass lid
Stainless-steel
steamer baskets
Stainless-steel
water tank
Base
“Keep warm”
position
90-min. timer
100 °C cooking
temperature
• The cooking temperature of the manual model is 100°C
• If using the automatic model, we advise you to cook your vegetables, rice, meat,
seafood, eggs, fruit and desserts at 100°C and to use the 80°C temperature for fish and more
delicate foods. Yoghurt should be cooked at 40°C.
Upper basket with removable baseStainless-steel multi-function bowl.
Cooking time display screen
100°C
steaming
Fish
setting
Manual model Automatic model
Yoghurt
setting
“Keep warm”
setting
5
USING YOUR MAGIMIX STEAMER
Wash all parts using
washing up liquid, ensure
you do not immerse the
base in water.
Manual model
Turn the timer switch to
the required cooking
time. The red light will
come on.
If necessary, adjust
the cooking time
(by pressing the + or buttons).
Unwind the power cord
and plug it into the
steamer base. Pour the
water in.
At the end of the cooking
time, the timer will ring and
the light will go out.
At the end of the
cooking time, the timer
will ring and the light
will flash.
Place the food in the
basket(s).
The baskets must be fitted
together properly.
Automatic model
Turn the dial to the
required position.
If your dish is cooked,
turn the dial to 0.
Position the lid.
The time displayed on
the screen is the time
selected by default.
for cooking times
see page 10.
Remove the baskets.
Unplug the steamer and
allow it to cool.
Remove the power cord,
then tilt the base away
from you (see mark on
tank) to tip the water out.
An alarm will buzz if the water tank is empty or boils dry.
*
6
USING YOUR MAGIMIX STEAMER
Maximum volume: for
cooking larger foods
such as whole chickens,
artichokes and
cauliflowers.
For optimum results, avoid overloading the baskets. Take care not to block the holes, as
this will prevent the steam from circulating.
*
Always discard the water in the tank after use.
As this appliance generates a great deal of steam, always use it out of the reach of
!
children and away from any objects or items of furniture that might be damaged by it.
You may be scalded if the steam comes into contact with your skin. We therefore advise
you to keep a safe distance away from the cooking steam. If you need to handle the lid
while the steamer is on, make sure you lift it away from you, to avoid the risk of being
scalded, and wear oven gloves.
As the baskets are made from stainless steel, we recommend that you always wear oven
gloves when handling them.
Remove the base from the
upper basket before
putting the food in.
Double capacity: you
can cook several
different dishes at
the same time.
Check that the removable
base is fitted properly.
RICE AND EGGS COOKING
Unwind the power cord
and plug it into the
steamer base. Pour the
water in.
There are no egg dimples in the removable basket base.
*
The lid on the multi-function bowl is intended solely for food storage purposes. Do not use
!
it when cooking.
Place the multi-function
bowl in the basket. Add
1 volume of water for 1
volume of rice to the
multi-function bowl.
Switch on your steamer
(see cooking times p11)
For eggs: stand the eggs
in the dimples of the
fixed basket only. (for
cooking times, see p.11).
7
80°C FISH SETTING (automatic model only)
The fish position offers a gentler cooking temperature of around 80°C, which allows fish to
retain its delicate texture and lose none of its taste and appearance.
Turn the dial to
the fish position.
Cooking at this lower temperature makes cooking times slightly longer. To accelerate the
!
process, you can select the 100°C temperature setting and reduce the cooking time.
As certain types of fish requires extremely careful cooking, we advise against using the
“keep warm” function, to avoid the risk of overcooking.
*
If you are steaming fish, we recommend that you use no more than a litre of water, as
certain types of fish cause the water to foam.
If necessary, adjust the
cooking time to suit the
type of fish (whole, fillet,
steak).
At the end of the cooking
time, the timer will ring and
the light will flash.
If your dish is cooked,
turn the dial to 0.
40°C YOGHURT SETTING (automatic model only)
Why not use your Magimix steamer to make your own 100% natural yoghurt?
No water is required for
this function.
Place the yoghurt pots
(without their lids) in one of
the baskets. Put the steamer
lid on.
Turn the dial to the yoghurt
setting
(8-12 hours).
At the end of the cooking
time, the timer will ring.
Turn the dial to 0.
Wait for the yoghurts to cool, then transfer them to the refrigerator for at least 3 hours.
You can make up to 9 yoghurts (125 ml) at a time (1 litre milk and 1 pot yoghurt).
*
For recipes, turn to the chapter on yoghurts.
We advise you to use a single steamer basket.
The steamer should not be moved at all during the cooking time.
!
8
Manual model
KEEPING FOOD WARM/REHEATING
Keeping warm: turn the
timer to .
The orange light will
come on.
Reheating: place the
ingredients in the
multi-function bowl.
Heat for 3-4 min,
then turn the timer to
.
Automatic model
Keeping warm: turn the
dial to .
Adjust the time setting,
if necessary
(+ and -).
Reheating: place the
ingredients in the
multi-function bowl.
Turn the dial to .
Adjust the time setting if
necessary.
CLEANING
Before moving, storing or undertaking any kind of aftercare, always unplug your Magimix steamer and
wait for it to cool down.
Remove the power
cord, then empty out
the remaining water
by tilting the appliance
away from you.
Wipe out the water tank
with a damp cloth and
a little vinegar.
The baskets and lid can be
cleaned using water and
washing up liquid or in the
dishwasher.
If you notice traces of limescale, remove them with a sponge and vinegar.
*
9
COOKING TIMES
The cooking times shown below are approximate and may vary considerably, according to the
volume of ingredients being cooked, their quality and nature and, of course, your own personal
tastes.
Type Quantity
Cooking
time (min)
Recommendations
Vegetables
100°
Artichokes 4 medium 60-70
Asparagus 700 g 30-35
Aubergines 4 medium 35
Broccoli 700 g 25
Carrots 700 g 20-30
Celeriac 1 30 Cut into large dice
Mushrooms 300 g 25-30 Whole
Green cabbage 1 medium 30-40 Cut into quarters.
Cauliflower
Courgettes
Chicory 4 medium 35-40 Whole, but remove bitter-tasting base
Spinach 500 g 20-25 Do not pack too tightly
Fennel 4 35 Cut into quarters
Green beans 700 g 45-50
Lettuce 1 heart 15-20
Peas 700 g 20
Mangetout peas 700 g 25-35
Leeks 6 medium 30-35 Remove green part
Peppers 3 20-30 Deseed and cut into quarters
Potatoes 20 small 25-30 Whole, with skins on
1 medium 30-40 Divide into florets
4 medium 20-25 Whole
4 medium 15 Sliced
Arrange in lattice pattern to allow
steam to circulate
Cut into florets and distribute evenly in
the basket.
Stir halfway through cooking.
To save time, slice them
10
Fish
80° 100°
COOKING TIMES
Shellfish
Frozen prawns 500g 15-20 Peeled
Crab 1 25 Whole
Lobster 1 25
Langoustines 1 kg 1010 Whole
Fresh fish fillets 2 15-20 5-10
Frozen fish fillets 2 20-25 7-15
Fresh sea bream 1
Frozen sea bream 1
1 kg 8-15
25-30 20-25
45-50 30-35
Cooked when shells open
Tip:500 ml water + 500 ml white wine
1 tail
Defrost before steaming
Meat
100°
Chicken 1 60-70
Lamb 6 18-30 Chops
1.4 kg, remove any string and prick
all over with a fork before steaming
Sausages 6 10 Frankfurter-type
Rice
100°
Basmati 500 g 26-30
1L in the water tank + 1 volume of water
for 1 volume of rice in the multi funtion
bowl. Stir halfway through cooking
Eggs
100°
Hard-boiled 6 16
Medium-boiled
Soft-boiled 6 10
6
13
Medium-sized
Fruit
100°
Apples 6 25-30
Pears
6
25-30
Cored and left whole
11
COOKING ADVICE
Do not overload the steamer baskets as this will prevent the steam from circulating freely.
Steam cooking is simplicity itself, but it requires produce of the utmost freshness and quality to
ensure optimum flavour.
To test if the food is properly cooked, pierce the thickest part with a knife. If it is cooked, the blade
will not meet any resistance.
Vegetables:
Scrape the vegetables instead of peeling them, so that they retain all their vitamins.
In the case of non-organic vegetables, we advise against re-using the cooking
water, as the pesticides will have dripped into it.
Cooking times depend on the nature, thickness and freshness of the vegetables. An early variety of
carrot, for example, will take less time to cook than a maincrop one of the same diameter.
Fish:
Leave the scales on whole fish so that they retain all their firmness. A slice of lemon or a pinch of
spices placed inside the cavity of a fish or on top of fillets will bring out the full flavour. If you have
to use frozen fish, increase the cooking time by 40% or 50%. There is no point defrosting the fish
beforehand.
You can lay the fish either directly in the basket, on a sheet of baking parchment, or a bed of
seaweed, bay leaves, fennel or any other herb of your choice, but make sure you leave gaps at
the bottom of the basket for the steam to circulate.
Meat:
Steamed meat is both tender and tasty. It can, however, look rather pale and dull,
which is why we recommend browning your meat over a high heat for 5 min in a large
casserole dish or frying pan before steaming it. That way, you will reap all the benefits
of steaming without losing the appetising golden brown exterior.
To keep a joint of meat or a leg of lamb rare while waiting for your guests to sit down at the table,
wrap it in kitchen foil and place it in one of the baskets. Leave the lid slightly ajar and turn the dial
to the “keep warm” position. Your meat will stay hot and pink!
Seasoning:
Remember that foods lose some of their salt during steaming. So if you like the taste of salt, you
will have to add a little after cooking. You can lightly season food before steaming it. You can also
give it extra taste by flavouring the water with herbs or a court bouillon.
Desserts:
Your Magimix steamer is perfect for making flans, creams and sponges. You can cook
them in individual ramekins, which will halve their normal cooking time. You can adapt
any dessert recipes involving a bain-marie to steam cooking. For instance, the
multi-function bowl is ideal for preparing chocolate fondues.
12
COOKING ADVICE
Yoghurt (automatic model only):
Making homemade yoghurt is extremely easy. All you need is the starter (use a pot
of shop-bought yoghurt the first time) and a litre of milk. Combine the yoghurt with
the milk and pour into pots. Switch your machine on and leave it on for 8-12 hours.
When the yoghurts have cooled, refrigerate them for 3 hours. They can be stored in the refrigerator
for 5-7 days.
Tips for making perfect yoghurt:
• The base:
When you make yoghurt for the first time, you will need to use shop-bought yoghurt as the
base. A plain full-fat yoghurt is perfect. From then on, you will simply need to “recycle” one of
your own pots of homemade yoghurt, although after 5 or 6 times, you will need to buy another
pot of yoghurt, as the lactic culture quickly loses its effectiveness.
You can also use a commercial yoghurt base, in which case follow the manufacturer’s
instructions.
• The milk:
You can use cow’s milk, soya milk, goat’s or ewe’s milk.
The fat content is an important factor to the consistency and flavour of your yoghurts. We
recommend using whole UHT milk, which will yield firmer and creamier yoghurt. Goat’s milk
yoghurt is quite runny.
We recommend using organic, pesticide-free milk.
Vegetable milk (e.g. almond, rice) and skimmed milk do not ferment, so the yoghurt would never
set. If you are using fresh milk, we advise boiling it beforehand. Try to use milk that is already
at room temperature.
• Fruit yoghurt:
Remember to cook your fruit (or vegetables) beforehand, otherwise its acidity will hinder the
fermentation process.
13
TROUBLESHOOTING
Problems Solutions
Your appliance does not work • Plug in your appliance and check your
power cord connections.
The food is not cooked
Some of the food is not cooked • The basket may be too full. Avoid
The orange “keep warm” light does not
come on
The water overflows/foams • There is too much water in the water tank,
Loud buzzing noise
Your yoghurt will not set
(electronic model only)
• If the food is too thick, extend the cooking
time or cut into smaller pieces.
overloading it.
• The steamer has not yet reached the right
temperature. Bring the water up to boiling
point, using the timer, then turn the switch
to the “keep warm” function
so use less.
• Fish can make the water foam.
• Safety alert: the steamer is empty or has
boiled dry.
• Fill the water tank.
• Check your the setting
• Use whole milk
• Follow the quantities (1 litre + 1 yoghurt
for 9 pots)
• Use a fresh starter. If you have been using
homemade yoghurt, try shop-bought
yoghurt instead
• Do not move the steamer during the
cooking time
• Increase the cooking time
If you cannot identify the cause of the problem, contact our Customer Care department for details
of your nearest Magimix approved after-sales service agent.
If your appliance is faulty, consult a Magimix approved after-sales service agent.
You must never dismantle your appliance yourself.
!
14
STARTERS
Asparagus spears with orange sauce
Serves 4
24 green asparagus spears
3 egg yolks
1 orange
100 g butter
Salt & pepper
Preparation: 5 min
Cooking: 20-25 min at 100°
Rinse the asparagus spears and cut off the tough
ends of the stalks. Pour a litre of water into the water
tank. Arrange the asparagus in one of the steamer
baskets, put the lid on and cook for 20-25 min.
Blanch the spears under cold running water, drain
and put in the refrigerator as soon as they are cold.
To make the sauce, squeeze the orange after
grating the zest. Combine the egg yolks with 40 ml
orange juice and 1 tsp zest. Heat the mixture
gently in a bain-marie. Whisking continuously, add
the butter one piece at a time and season with salt
and pepper.
Divide the asparagus spears between four plates,
coat with the orange sauce and serve immediately.
Creamed cauliflower
Serves 4
1 medium cauliflower
400 ml low fat single cream
1 tsp grated nutmeg
Salt & pepper
Starters
16
Preparation: 20 min
Cooking: 30-35 min at 100°
Wash the cauliflower and divide into florets. Pour
a litre of water into the water tank. Arrange the
florets in one of the steamer baskets and put the lid
on. Cook for 30-35 min. Allow to drain.
Blend the cauliflower with the cream and nutmeg.
Season with salt and pepper. Reheat over a low
heat for 5 min.
Check the seasoning and serve hot.
Courgette canapés with goat’s cheese
and pesto topping
Serves 4
4 small courgettes
300 g fresh goat’s cheese
150 g ready made pesto
(or 10 tbsp olive oil
liquidised with a bunch of
basil)
4 large slices sourdough
bread
Salt & pepper
Preparation: 10 min
Cooking: 20-25 min at 100°
Wash the courgettes, cut off both ends and peel to
leave strips of green skin. 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. 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.
Potato, crab and asparagus salad
Serves 4
8 small waxy potatoes (e.g.
Roseval, Ratte, Charlotte,
Désirée)
24 green asparagus spears
300 g cooked crabmeat
50 g mixed salad leaves
Chervil
Preparation: 20 min
Cooking: 30-35 min at 100°
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.
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.
Gently combine the crabmeat, potatoes, asparagus
and salad leaves in a salad bowl. Drizzle with
salad dressing, scatter with chervil and serve.
Starters
17
Cured country ham and eggs
Serves 4
4 eggs
1 slice cured country ham
4 tsp thick crème fraîche
4 chive leaves
Preparation: 5 min
Cooking: 4-8 min at 100°
Break the eggs into 4 ramekins.
Cut the ham lengthwise into four strips. Place one
strip of ham in each ramekin. Add 1 tsp crème
fraîche.
Snip the chives and divide between the ramekins.
Cook in the steamer for 4-8 min with the lid on.
Serve with crusty country loaf.
Salmon slivers on a bed of tomato and avocado
Serves 4
400 g thick salmon steak,
skinned and boned
2 medium-sized avocado
pears
1 tbsp lemon juice
250 g cherry tomatoes
100 g mixed salad leaves
Dressing
3 tbsp olive oil
2 tbsp lemon juice
Salt & pepper
Starters
18
Preparation: 15 min
Resting time: 20 min
Cooking: 4-8 min at 100° / 6-10 min at 80°*
*(automatic model only)
Wrap the salmon in cling film and leave in the
freezer for 20 min.
Wash the salad leaves and make the dressing by
combining all the dressing ingredients. Dice the
avocado flesh and sprinkle with lemon juice to prevent it from browning. Wash the cherry tomatoes
and cut into quarters.
Take out the salmon and cut into thin slices using a
sharp knife. Pour a litre of water into the water
tank, lay the fish slices in one of the steamer
baskets and put the lid on. Cook for the amount of
time indicated above. Check regularly - the fish is
cooked as soon as the slices turn white.
Arrange the salad leaves, tomatoes and avocado
on a serving dish, coat with the dressing, add the
salmon straight from the steamer and serve immediately.
Steamed foie gras
Serves 4
1 fresh duck foie gras
weighing 600 g
200 ml Sauternes white wine
1 bouquet garni
Coarse sea salt
Freshly-milled black pepper
8 slices brioche
Preparation: 20 min
Resting time: 1 night + 48 hours + 5 min
Cooking: 25-30 min at 100°
Cut the foie gras open and carefully remove the
blood vessels and connective tissue using a small
pointed knife. Liberally sprinkle all the surfaces with
salt and pepper and place in a terrine dish. Pour
over the Sauternes wine and leave to marinate
overnight in the refrigerator.
Next day, pour a litre of water into the water tank,
add the bouquet garni and put the lid on. Switch the
steamer on. After 10 min, switch it off and allow the
liquid to infuse for 5 min. Place the foie gras, still in
its terrine dish, in a steamer basket, season with a
little pepper, baste with the marinade, cover with
aluminium foil, put the lid on and cook for 15 min.
Allow to cool completely before transferring to the
refrigerator for at least 48 hours. Serve with toasted
brioche and the rest of the bottle of Sauternes used
for the marinade.
If you are in a hurry, you can use frozen foie gras.
20
Starters
Rock fish terrine with bisque sauce
Serves 4
400 g rock fish fillets
½ stale French stick
3 eggs
400 ml milk
1 knob butter
1 small tub thick crème fraîche
Salt & pepper
Sauce
100 ml single cream
300 ml lobster bisque (tin)
Preparation: 25 min
Resting time: 5 min
Cooking: 20-25 min at 100°
Cut the bread into thick slices. Warm the milk
slightly and soften the bread in it for 5 min. Cut the
fish into pieces. Blend the fish with the egg yolks,
crème fraîche, and bread and milk mixture. Season
with salt and pepper.
Whisk the egg whites with a pinch of salt until stiff
and fold gently into the blended preparation.
Butter a small rectangular mould and fill with the
mixture. Pour a litre of water into the water tank,
place the mould in a steamer basket, cover with
aluminium foil, put the lid on and cook for 20 min
at 100 °C. Turn the terrine out of its mould onto a
serving dish and allow to cool slightly.
To make the sauce, mix the bisque with the cream,
heat through and pour into a sauceboat. Serve the
terrine and its sauce both slightly warm.
You can also serve this terrine with a fresh herb
sauce.
21Starters
Seafood terrine with a grapefruit dressing
Serves 4
250 g brill fillets, skinned and
boned
100 g salmon fillets, skinned
and boned
3 large scallops with their
corals
2 tbsp chopped shallots
1 tbsp snipped chives
1 generous tbsp low fat crème
fraîche
1 egg
1 knob butter
Salt & pepper
Sauce
1 small pink grapefruit
3 tbsp olive oil
3 tbsp groundnut oil
4 drops hazelnut oil
1 tbsp snipped dill
Salt & pepper
Preparation: 15 min
Cooking: 40-45 min at 100°
Cut the brill and salmon fillets into large pieces
and slice the white flesh of each scallop horizontally
into three thin disks (after removing the corals).
Blend the scallop corals, fish, egg, crème fraîche,
shallot and chives. Season with salt and pepper.
Butter a small rectangular mould, fill with half the
blended mixture, arrange the scallop slices on top
and cover with the remaining mixture.
Pour a litre of water into the water tank. Place the
mould in a steamer basket, cover with aluminium
foil, put the lid on and cook for the 40-45 min. At
the end of the cooking time, drain away the juices.
To make the sauce, cut the grapefruit in half and
remove the segments using a knife. Blend for 30
seconds with the rest of the ingredients, except for
the dill. Pour into a sauceboat and add the dill.
Serve the terrine cold and hand the grapefruit
dressing separately.
22
Starters
FISH
23Starters
Monkfish parcels
Serves 4
4 slices monkfish tail
4 small courgettes
2 tomatoes
4 small spring onions
4 tbsp crème fraîche
4 tiny pinches saffron
4 tbsp chopped chives
Salt & pepper
Preparation: 15 min
Cooking: 30-35 min at 100° / 40-45 min at 80°*
*(automatic model only)
Wash the vegetables. Peel the onions and courgettes.
Cut the courgettes into slices and halve the
tomatoes. Pour a litre of water into the water tank,
arrange the courgettes and onions in one of the
steamer baskets and put the lid on. Cook for 15
min and allow to drain.
Meanwhile, make the parcels by cutting out four
squares of aluminium foil. Lay a fish slice on each
square, together with half a tomato, 1 tbsp crème
fraîche, 1 tiny pinch saffron, 1 tbsp chives, salt and
pepper. When the vegetables are cooked, add an
onion and a quarter of the courgette slices to each
parcel. Fold up the parcels, arrange in a steamer
basket, put the lid on and cook for 15 min. If your
steamer has a fish setting, cook for 25 min. at
80 °C.
Serve hot.
Tapenade-stuffed sole
Serves 4
4 sole fillets, skinned and
boned
150 g ready made tapenade
(or 100 g black olives blended with 50 g pine nuts and 1
large chopped garlic clove)
1 black radish
2 lemons
Salt and black pepper
Fish
24
Preparation: 15 min
Cooking: 10-15 min at 100° / 15-20 min at 80°*
*(automatic model only)
Lay the fillets flat on the worktop and season with salt
and pepper. Spread a thin layer of tapenade over
each of the fillets and roll them up, securing them
with wooden cocktail sticks.
Pour a litre of water into the water tank, arrange the
sole rolls in a steamer basket and put the lid on.
Cook for 10 min (or for 15 min at 80 °C if your
steamer has the fish setting).
Cut the lemons into quarters. Wash and peel the
black radish and slice thinly.
Serve the sole piping hot with plain rice, garnished
with the lemon quarters and radish slices.
Vinegar-steamed sea bass and leeks
Serves 4
1 line-caught sea bass
weighing 1.5 kg, scaled,
gutted, filleted and boned
8 leeks
¼ l white vinegar
Dressing
500 g firm, ripe tomatoes
3 tbsp sherry vinegar
4 tbsp olive oil
24 basil leaves
Salt & pepper
Preparation: 20 min
Cooking: 20-25 min at 100° / 40-45 min at 80°*
*(automatic model only)
Clean the leeks and remove the dark green leaves
to line the steamer baskets (leave a few gaps to
allow the steam to circulate). Slice the white parts
of the leeks.
Pour the vinegar and ¾ litre of water into the water
tank. Arrange the sea bass fillets on top of the leek
leaves, surround with the sliced white leek, put the
lid on and cook for 20 min. The leeks should still be
slightly al dente. Allow to drain.
If your steamer has the fish option, cook the
leeks first in one basket for 20 min at 100 °C, then
replace them with the fish in the second basket, turn
the dial to the fish setting and cook for
25 min.
To make the dressing, wash the tomatoes, steam for
3 min, plunge into cold water, remove the skins
and deseed. Cut the tomato flesh into tiny dice.
Combine the chopped tomato, sherry vinegar, olive
oil, salt and pepper in a bowl. Snip the basil
leaves and add them to the tomato dressing. Pour
into a sauceboat.
Transfer the sea bass to a serving dish (it should
come away easily from the skin). Surround with the
sliced leek. Coat with a little of the dressing and
hand the rest separately.
Fish
25
Rolled black cod stuffed with whiting
Serves 4
4 fillets black cod, skinned
and boned
150 g whiting fillet, skinned
and boned
1 egg
1 tbsp crème fraîche
2 carrots
2 courgettes
2 leeks
1 bouquet garni
Pinch ground nutmeg
Salt & pepper
Preparation: 20 min
Cooking: 35-40 min at 100° / 40-45 min at 80°*
*(automatic model only)
Pour a litre of water into the water tank and add
the bouquet garni. Put the lid on and switch the
steamer on. After 10 min, switch the steamer off
and allow the liquid to infuse for 5 min.
Wash and peel the vegetables, cut into thin batons.
Arrange them in one of the steamer baskets, put the
lid on and cook for 15 min at 100 °C. Allow to
drain.
Cut the whiting fillet into pieces. Blend with the egg,
crème fraîche, salt, pepper and nutmeg.
Divide this stuffing between the cod fillets, add a
small heap of vegetables, season with salt and
pepper and roll up the fillets. Place them in a steam
basket with the join underneath and put the lid on.
Cook for 15 min at 100 °C, adding the remaining
vegetables 5 min before the end of the cooking
time.
If you have the automatic model, turn the dial to the
fish setting and cook the fish in the lower
basket for approx. 20 min, with the remaining
vegetables in the upper basket.
Serve hot. Delicious with orange sauce (see
Asparagus with orange sauce).
26
Fish
Haddock and cucumber in a creamy caper sauce
Serves 4
800 g haddock
3 cucumbers
1 tbsp snipped chervil
150 g spinach leaves
Sauce
30 g butter
150 g crème fraîche
4 or 5 tbsp capers
Salt & pepper
Preparation: 20 min
Cooking: 15-20 min at 100° / 20-25 min at 80°*
*(automatic model only)
Soak the haddock in milk for an hour. Wash the
cucumbers, cut off both ends, peel and scoop out
the seeds in the centre. Cut the cucumbers into
slices. Wash the spinach leaves and line the
steamer baskets with them, leaving a few gaps to
allow the steam to circulate.
Pour a litre of water into the water tank. Place the
haddock on top of the spinach leaves in the
steamer baskets and put the lid on. Cook for the
time indicated above. Allow to drain.
To make the sauce, melt the butter in a small
saucepan, add the crème fraîche and capers.
Season with pepper and a little salt. Remove from
the heat as soon as the sauce starts to bubble.
Serve the haddock piping hot with the cucumber,
coated with the sauce.
Fish
27
Moules marinière
Serves 4
500 ml water
500 ml white wine
2 kg mussels
4 garlic cloves
2 onions
2 tomatoes
4 sprigs parsley
Salt & pepper
Preparation: 15 min
Cooking: 10-15 min at 100°
Pour 500 ml white wine and 500ml water into the
water tank.
Cut the onions and tomatoes into quarters and
arrange in the 2 steamer baskets.
Clean the mussels thoroughly and add them to the
baskets.
Add 2 garlic cloves to each basket and sprinkle
with chopped parsley.
Steam for the time indicated above.
Serve as a starter or with french fries as a main
course.
Red mullet with aioli sauce
Serves 4
2 small red mullets, filleted
and boned
8 medium-sized waxy
potatoes (e.g. Roseval, Ratte,
Charlotte, Désirée)
Dressing
3 tsp garlic purée
1 egg yolk
200 ml olive oil
1 generous pinch saffron
1 tiny pinch chilli pepper
1 tbsp lemon juice
Preparation: 15 min
Cooking: 30-35 min at 100° / 40-45 min at 80°*
*(automatic model only)
Wash the potatoes but leave their skins on. 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 30 min at 100 °C.
Arrange the fillets in the other steamer basket, skin
side down, and add to the potatoes after 20 min. If
you have the automatic model, cook the potatoes first
for 30 min at 100 °C. Then, insert the basket contai-
ning the fish underneath the potato basket and cook
both for approximately 10 min at 80 °C.
To make the sauce, work the garlic purée into the egg
yolk and slowly whisk in the olive oil. Add the chilli
powder and saffron, finishing off with the lemon
juice.
Halve the potatoes lengthways and spread with the
sauce. Arrange the fish and potatoes on a serving
dish and serve hot with the rest of the sauce.
28
Fish
Cod and tomato parcels
Serves 4
4 cod fillets
8 cherry tomatoes
1 garlic clove
1 tbsp olive oil
Salt & pepper
Preparation: 15 min
Cooking: 15-20 min at 100° / 25-30 min at 80°*
*(automatic model only)
Place each fillet on a square of baking parchment.
Wash and halve the cherry tomatoes. Peel the
garlic and slice thinly.
Divide the tomato halves between the fillets, add
the garlic, sprinkle with olive oil and season with
salt and pepper. Seal the parcels.
Pour a litre of water into the water tank, arrange
the cod parcels in a steamer basket, put the lid on
and cook for the time indicated above.
Herb-steamed john dory
Serves 4
1 large john dory weighing
2.5 kg (or 2 fish, each
weighing 1.5 kg), filleted,
skinned and boned
3 sprigs tarragon
2 sprigs basil
2 sprigs thyme
½ sprig rosemary
250 g basmati rice
Salt & pepper
Dressing
6 tbsp olive oil
2 tbsp red wine vinegar
10 sprigs tarragon
4 basil leaves
Preparation: 20 min
Cooking: 35-40 min at 100° / 40-45 min at 80°*
*(automatic model only)
Pour a litre of water into the water tank and add all
the herbs, together with some salt and pepper. Put the
lid on and switch the steamer on. After 10 min, switch
the steamer off and allow the liquid to infuse for 5
min.
Pour 250 ml water into the multi-function bowl and
add the rice. Cook for 30 min at 100 °C. Stir halfway
through the cooking.
Lay the fish fillets flat in the steamer baskets, put the
lid on and cook for 5-10 min at 100 °C or 10-15 min
at 80 °C, if you have the automatic model.
To make the dressing, rinse the herbs and pat
them dry. Snip them, add the oil and vinegar and
combine.
Carefully arrange the fish fillets on a warmed serving
dish, sprinkle with a little dressing and serve with the
drained rice, sprinkled with a little of the dressing.
Serve the remaining dressing separately in a
sauceboat.
30
Fish
Salmon steaks with tomato
Serves 4
4 salmon steaks, skinned and
boned
8 tomatoes
4 tbsp olive oil
Coarse salt
Preparation: 10 min
Cooking: 15-20 min at 100° / 25-30 min at 80°*
*(automatic model only)
Wash the tomatoes and leave them whole. Pour a
litre of water into the water tank. Place the tomatoes
in a steamer basket, put the lid on and cook for the
time indicated above.
Add the salmon after 7 min.
Plunge the cooked tomatoes into cold water, remove
their skins and cut into large dice, discarding the
juice. Arrange the salmon and tomato on a
serving dish, sprinkle with the olive oil and scatter
with coarse salt.
Serve hot with rice or steamed potatoes.
Steamed trout with broccoli mousse
Serves 4
4 trout fillets, boned
800 g broccoli
200 g floury potatoes (e.g.
King Edward)
4 tbsp olive oil
4 tbsp lemon juice
Salt & pepper
Preparation: 15 min
Cooking: 25-30 min at 100° / 50-55 min at 80°*
*(automatic model only)
Divide the broccoli into small florets and wash. Peel
and wash the potatoes, cut into small dice.
Pour a litre of water into the water tank, arrange
the vegetables in the steamer baskets, sprinkle with
a little salt, put the lid on and cook for 25-30 min.*
After 10 min, add the trout.
Blend the potato and broccoli in a food processor.
Add the oil and lemon, and season with salt and
pepper while the machine is still running.
Arrange the trout fillets on a serving dish and serve
the purée in a separate dish.
* If your steamer has the 80 °C fish setting, steam
the broccoli and potato first in one basket for 2530 min at 100 °C, then cook the fish in the other
basket for 20-35 min at 80 °C.
Fish
31
Sole stuffed with avocado
Serves 4
4 sole fillets, skinned and
boned
2 avocado pears
1 lemon
200 ml crème fraîche
3 tbsp white wine
Salt & pepper
Preparation: 20 min
Cooking: 8 at 10 min at 100° / 15-20 min at 80°*
*(automatic model only)
Halve one of the avocado pears and scoop out the
flesh. Squeeze the lemon. Mash the avocado
roughly with half the lemon juice.
Lay the sole fillets flat on the worktop, season with
salt and pepper and spread with the mashed
avocado. Roll up and secure with wooden cocktail
sticks.
Pour a litre of water into the water tank, arrange
the sole rolls in a steamer basket, put the lid on and
cook for the time indicated above (according to
your steamer model).
Halve the remaining avocado, scoop out the flesh
and blend with the crème fraîche and white wine.
Season with salt and pepper and heat gently for 10
min in the multi-function bowl.
Serve the sole hot, coated with the avocado sauce,
with either pasta or potatoes (which you can steam
at the same time).
The avocado filling can be replaced with chopped
tomato.
32
Fish
MEAT
Turkey rolls with creamed garden peas
Serves 4
4 very thin turkey escalopes
4 thin slices Parma ham
2 sprigs thyme
800 g peas
2 spring onions or 4 tbsp
chopped onion
50 g butter + 1 tbsp butter
200 ml crème fraîche
4 tbsp chopped chervil
Freshly-ground mixture of
black peppercorns, coriander
and cardamom
Table salt
Preparation: 30 min
Cooking: 30-35 min at 100°
Pour a litre of water into the water tank. Place the
peas in a steamer basket, cover and cook for
15-20 min. Drain, set aside 600 g peas and blend
the rest to a puree.
Season the turkey escalopes with the spice mixture,
scatter with thyme, cover with a slice of ham and
top with 1 tbsp of pea purée. Roll them up and
secure with string, if necessary.
Arrange the turkey rolls in a steamer basket, put
the lid on and cook for 15 min.
Soften the chopped onions in a tablespoon of
butter, add the crème fraîche, remaining pea
purée, butter, salt and pepper. Cook gently for 5
min, blend again and pass through a sieve.
Heat the remaining peas for 5 min. Pour the
creamed peas onto a serving dish, arrange the
rolls on top, surround with the peas and scatter
with chopped chervil.
The turkey rolls can be served with steamed potatoes.
34
Meat
Beef poached with vegetables
Serves 4
800 g beef fillet, larded and
tied with string
8 carrots
8 small waxy potatoes (e.g.
Roseval, Ratte, Charlotte,
Désirée)
4 sticks celery
4 onions
2 leeks, white part only
½ small cauliflower
1 litre beef stock
Sauce
200 ml sunflower oil
1 egg yolk
1 tbsp mustard
Salt & pepper
6 gherkins
18 capers
1 tbsp lemon juice
Preparation: 20 min
Cooking: 20 at 30 min at 100°
Pour the stock into the water tank. Place the beef in
one of the baskets, put the lid on and cook for
20-30 min, according to the size of the fillet.
Wash all the vegetables. Peel them and cut into
pieces, except for the potatoes, which should be left
whole.
Lay all the vegetables in the other steamer basket
and place this above the beef 10 min after the start
of the cooking time.
To make the sauce, chop the gherkins and capers
finely. Stir the egg yolk into the mustard, with salt,
pepper and 1 tbsp oil. Add the rest of the
oil slowly while whisking to make a mayonnaise.
Add the chopped gherkins and capers and finish
off with the lemon juice.
Serve hot with the sauce.
You can brown the meat in a pan before steaming it.
Meat
35
Rabbit and vegetable parcels
Serves 4
12 rabbit legs
6 cabbage leaves
8 small carrots
4 small courgettes
4 sprigs rosemary
4 sprigs thyme
4 bay leaves
Salt & pepper
Preparation: 30 min
Cooking: 30-35 min at 100°
Bone the rabbit legs and season with salt and
pepper. Wash the cabbage leaves, cut in half and
discard the tough central rib. Peel and wash the
carrots and courgettes and cut into batons.
Place one rabbit leg on each half-leaf, top with a
few vegetable sticks and roll up to form small
parcels.
Pour a litre of water into the water tank. Arrange
the rabbit parcels in one basket and the vegetables,
rosemary and seasoning in the other. Put the lid on
and cook for 30-35 min. Allow the water to drain.
Serve hot, drizzled with olive oil or chilli oil,
according to taste.
Morteau sausages with herby fromage frais
Serves 4
2 Morteau smoke-cured
sausages
12 medium-sized potatoes
500ml white wine
Herby fromage frais
250 g fromage frais
Parsley
Chives
1 garlic clove
Salt & pepper
Meat
36
Preparation: 10 min
Cooking: 25-30 min at 100°
Pour 500ml white wine and 500ml water into the
water tank.
Prick the sausages with a fork and place them in
the lower steamer basket.
Peel the potatoes and place them in the upper
basket.
Put the lid on and steam for 25-30 min.
Meanwhile, combine the fromage frais with the
chopped parsley, garlic and chives. Add 1 tbsp
white wine and season with salt and pepper.
Slice the sausages and serve with the potatoes and
sauce.
Steamed veal with aubergines and mushrooms
Serves 4
1 veal joint weighing 800 g
300 g mushrooms (ideally
ceps)
4 small aubergines
1 lemon
4 tbsp snipped chervil
300 ml well-reduced veal
stock
100 g butter
Coarse sea salt
Preparation: 30 min
Cooking: 35-40 min at 100°
Sprinkle the veal generously with salt and leave for
10 min. Pour a litre of water into the water tank,
place the veal in a basket, put the lid on and cook
for 35-40 min.
Wash the aubergines, cut in half lengthways,
remove the ends and cut into thin slices. Rinse the
slices, dry thoroughly in a tea towel and arrange in
the other basket. Briefly rinse the mushrooms, dry
them in a tea towel and slice thinly.
After the veal has been cooking for 10 min, add
the aubergines, followed 5 min later by the
mushrooms.
To make the sauce, simmer the veal stock in a
saucepan for 5 min, then add the juice of ½ lemon,
stirring gently. Add the diced butter, stirring
continuously. Check the seasoning, adding the
juice of the other ½ lemon if necessary. Keep
warm.
Slice the veal thinly, surround with the vegetables,
coat with the sauce and garnish with chervil.
Serve hot.
Meat
37
Herb-steamed chicken
Serves 4
1 chicken weighing 1.3 kg
4 tbsp chopped parsley
4 tbsp fresh chopped
coriander
4 sprigs thyme
50 g butter
1 tbsp turmeric (or 1 tbsp
ground ginger + small pinch
saffron)
1 tsp cumin
1 tsp paprika
1½ tsp salt
½ tsp freshly-milled
black pepper
Chicken aioli
Serves 4
4 chicken escalopes
8 carrots
8 artichoke bottoms
400 g frozen green beans
4 tomatoes
Sauce
3 tsp garlic purée
1 egg yolk
150 ml olive oil
1 generous pinch saffron
1 pinch chilli pepper
1 tbsp lemon juice
Salt & pepper
(or 250 ml ready made
mayonnaise flavoured with
saffron and chilli)
Meat
38
Preparation: 20 min
Cooking: 1 hour 20 min at 100°
Combine the parsley, coriander, spices, salt and
pepper in a bowl. Rub the chicken skin with this
mixture and put the remainder in the cavity.
Pour a litre of water into the water tank. Place 2
sprigs of thyme in one of the steamer baskets, add
the chicken (you can wrap it in muslin), then place
the remaining 2 sprigs of thyme on top. Remove the
base from the top steamer basket, put the lid on and
cook for 1 hour 20 min., regularly checking the
water level.
Remove the chicken.
Serve hot with ratatouille or puréed courgettes.
You can brown the cooked chicken for 10 min in
the oven (grill function).
Preparation: 15 min
Cooking: 30-35 min at 100°
Pour a litre of water into the water tank. Wash and
peel the carrots and cut lengthways into quarters.
Place the chicken escalopes in one of the baskets
and divide the vegetables between the 2 baskets.
Cover and cook for 30-35 min. Allow to drain.
To make the sauce, stir the garlic purée into the egg
yolk and gradually add the olive oil in a thin
trickle, whisking continuously. Add the chilli pepper
and saffron and finish off with the lemon juice.
Wash the tomatoes and cut into quarters. Serve
the hot chicken and vegetables in a large dish
surrounded by the tomatoes. Serve the aoili sauce
separately.
Shoulder of lamb with sage
Serves 4
1 semi-boned shoulder of
lamb, weighing approx.
1.5 kg
2 bunches sage
1 onion
10 cloves
Coarse salt
Cumin
8 small carrots
250 g small waxy potatoes
(Ratte, if possible)
3 turnips
3 leeks
3 small courgettes
Salt & pepper
Preparation: 15 min
Cooking: 3 hours at 100°
Peel the onion, cut into quarters and spike with
cloves. Pour a litre of water into the water tank and
add the onion.
Line a steamer basket with sage leaves, leaving a
few gaps for the steam to circulate. Lay the lamb on
top, lightly seasoned with salt and pepper. Put the
lid on and cook for 3 hours, regularly checking the
water level.
Wash and peel the vegetables, except for the potatoes. Add them to the steamer ¾ hour before the
end of the cooking time followed 15 min later by
the courgettes. Allow the water to drain.
The lamb should have a melt-in-the-mouth consistency.
Serve piping hot, surrounded by the vegetables
and accompanied by a small saucer of coarse salt
and cumin.
You can brown the meat in a pan before steaming it.
40
Meat
VEGETABLES
Meat
41
Basket of steamed vegetables
Serves 4
8 small carrots
2 leeks, white part only
8 small waxy potatoes (e.g.
Roseval, Ratte, Charlotte,
Désirée)
2 small courgettes
12 small button mushrooms,
stalks removed
100 g green beans
4 cabbage leaves
12 spinach leaves
Steamed leeks
Preparation: 20 min
Cooking: 30-35 min at 100°
Wash the vegetables. Peel the carrots, cut off both
ends of the courgettes. Cut the leeks and courgettes
into sections. Shred the cabbage leaves.
Pour a litre of water into the water tank. Arrange the
carrots, leeks and cabbage in one of the steamer
baskets, put the lid on and cook for 30-35 min. Place
the potatoes and spinach leaves in the other basket
and add after 5 min. 10 min after that, add the
beans, courgettes and mushrooms. Allow to drain.
Arrange the vegetables in a serving dish. Serve hot,
drizzled with extra-virgin olive oil or with a bowl of
aioli sauce.
Serves 4
1 kg leeks, white part only
Salt & pepper
Vegetables
42
Preparation: 10 min
Cooking: 35-40 min at 100°
Wash the leeks thoroughly and leave whole. Pour
a litre of water into the water tank. Lay the leeks in
one of the steamer baskets, put the lid on and cook
for around 35 min. Allow to drain completely.
Arrange the leeks on a serving dish and season
with salt and pepper. Serve hot, with a dressing
made either from olive oil (2 tbsp) and balsamic
vinegar (1 tbsp) or from orange juice (2 tbsp) and
hazelnut oil (½ tbsp).
Celeriac purée
Serves 4
1 kg celeriac
125 g thick crème fraîche
2 tbsp fruity olive oil
Salt
Preparation: 20 min
Cooking: 30-35 min at 100°
Peel and wash the celeriac. Cut into 4-cm cubes.
Pour a litre of water into the water tank, spread the
celeriac cubes out in one of the steamer baskets,
put the lid on and cook for 30-35 min. The celeriac
should be very soft and easy to pierce with a knife.
Drain the celeriac and allow to cool slightly. Blend
to obtain a smooth consistency, then mix in the
crème fraîche. Add the olive oil slowly. Stirring
continuously, and season with salt.
Reheat the purée for 5 min over a low heat. Serve
piping hot, preferably with a poultry dish.
Minted courgette purée
Serves 4
4 medium-sized courgettes
4 tbsp single cream
4 tbsp snipped mint
1 tbsp lemon juice
Freshly-ground mixture of
black, white, green, pink and
Jamaican peppercorns
Table salt
Preparation: 20 min
Cooking: 20-25 min at 100°
Peel and wash the courgettes, cut into pieces.
Pour a litre of water into the water tank, lay the
courgette pieces in one of the steamer baskets, put
the lid on and cook for 20-25 min. Allow to drain
completely.
Blend the courgettes with the cream, salt, pepper
and lemon juice.
Stir in the mint. Reheat for 5 min over a low heat
and serve piping hot.
Can also be served chilled as a vegetable dip.
Vegetables
43
Bay leaf-flavoured potatoes
Serves 4
1 kg waxy potatoes
(e.g. Roseval, Ratte, Charlotte,
Désirée)
1 bunch bay leaves
400 ml thick crème fraîche
4 tbsp snipped tarragon
Salt & pepper
Preparation: 10 min
Cooking: 30 at 45 min at 100°
Wash the potatoes but do not peel them. Slit them
lengthways and insert a bay leaf.
Pour a litre of water into the water tank. Place the
potatoes in one of the steamer baskets, put the lid
on and steam for 30-45 min, according to their
size.
Season the crème fraîche with salt and pepper and
mix in the tarragon. Serve the potatoes piping
hot, accompanied by the crème fraîche. Delicious
with oven-baked fish.
Provençal-style green vegetables
Serves 4
250 g frozen extra-fine green
beans
250 g mangetout peas
300 g broccoli
4 small courgettes
2 tbsp chopped chervil
Dressing
1 lemon
150 ml olive oil
1 pinch salt
Freshly-milled black pepper
Preparation: 15 min
Cooking: 25-30 min at 100°
Rinse and string the peas. Wash the courgettes and
discard the ends. Separate the broccoli into small
florets and wash.
Pour a litre of water into the water tank. Arrange the
courgettes and broccoli in one of the steamer baskets,
put the lid on and cook for 25-30 min. Arrange the
beans and peas in the other basket and add to the
steamer 15 min before the end of the cooking time.
Allow to drain.
To make the dressing, squeeze the lemon, add the salt
to the juice, pour in the oil and add a few grinds of
pepper.
Arrange the vegetables on a serving dish. Slice the
courgettes lengthways, leaving the slices attached at
one end to make a fan shape. Coat with the dressing
and scatter with chervil.
Serve the vegetables as soon as they are cooked, so
that they lose none of their flavour or colour.
Vegetables
44
Mushroom and parmesan risotto
Serves 4
200 g Arborio (risotto) rice
200 g button mushrooms
50g grated parmesan cheese
400 ml water
1 chicken stock cube
200 ml crème fraîche
Salt & pepper
Preparation: 15 min
Cooking: 45-50 min at 100°
Prepare the mushrooms by removing the stalks and
rinsing gently. Slice in a food processor.
Put the rice and mushrooms in the multi-function
bowl and combine.
Add the salt, pepper, chicken stock cube and water.
Pour 1 litre water into the water tank and place the
bowl in a steamer basket. Put the lid on and cook
for 45 min at 100 °C.
Stir regularly with a spatula.
At the last minute, pour in the crème fraîche and
add the parmesan. Stir and serve hot.
Vegetables
45
Vegetable Medley
Serves 4
1 small cauliflower
3 courgettes
2 large carrots
160 g frozen peas
2 pots yoghurt
1 tsp ground chilli pepper
(Espelette, if possible)
4 tbsp chopped mint
Salt
Preparation: 20 min
Cooking: 20-25 min at 100°
Peel and wash the carrots and courgettes, and
cut into batons. Separate the cauliflower into
florets, wash, pat them dry and grate in the food
processor to obtain a sort of coarse-grained semo-
lina.
Pour a litre of water into the water tank, arrange
the carrots in one of the steamer baskets, put the lid
on and cook for 20-25 min. Add the courgettes
after 5 min.
Line the other basket with muslin and spread the
grated cauliflower on top. Sprinkle with salt and
add to the steamer 5 min after the courgettes. 5
min before the end of the cooking time, add the
peas to the cauliflower.
Allow the vegetables to drain. Transfer the cauliflower
and peas to a shallow dish. Stir in the mint and
arrange the other vegetables on top.
Serve hot with the yoghurt beaten with salt and
chilli pepper.
Delicious served with grilled lamb chops.
Vegetables
46
Ratatouille
Serves 4
2 aubergines
1 red pepper
1 green pepper
2 courgettes
4 large tomatoes
3 large onions
3 garlic cloves
2 sprigs thyme
2 sprigs rosemary
4 tbsp olive oil
Preparation: 25 min
Cooking: 60 min at 100°
Wash the vegetables, deseed the peppers, and
dice the aubergines, peppers and courgettes. Peel
and chop the onion and garlic.
Pour a litre of water into the water tank. Spread the
aubergines and peppers in one of the steamer
baskets, put the lid on and cook for 15 min. Place
the courgettes in the other basket and add to the
steamer 5 min later. Add the tomatoes 3 min
before the end of the cooking time. Allow to drain.
Plunge the tomatoes into cold water, remove their
skins, deseed and cut into quarters.
In a pan, gently fry the chopped onion and garlic
in olive oil for 5 min. Add the diced aubergine and
pepper and simmer over a low heat for 10 min.
Add the courgettes and tomatoes, season with salt,
pepper, thyme, rosemary and simmer with the lid
off for 30 min. Serve hot or cold.
This method yields an intensely-flavoured
ratatouille that is not at all watery.
Vegetables
48
DESSERTS
Grapefruit creams
Serves 4
300 ml grapefruit juice
125 g caster sugar
3 large eggs
16 g demerara sugar
1 level tbsp cornflour
Preparation: 20 min
Resting time: 1 hour
Cooking: 30-35 min at 100°
Pour the grapefruit juice into a saucepan with the
caster sugar. Heat gently for 10 min, stir, then allow
to cool slightly.
Beat the whole eggs with the cornflour in a bowl.
Add the warm grapefruit juice, stirring continuously,
then divide between 4 ramekins.
Pour a litre of water into the water tank. Put the
ramekins in one of the steamer baskets, cover with
a piece of aluminium foil, put the lid on and cook
for 30-35 min. Leave to cool.
Sprinkle the creams with demerara sugar and chill
for at least an hour in the refrigerator. Serve
chilled.
Tropical coconut flans
Serves 4
200 g condensed milk
250 ml milk
2 eggs
65 g desiccated coconut
400 g fresh fruit (according to
season)
Preparation: 20 min
Resting time: 10 min + 1 hour
Cooking: 20-25 min at 100°
Heat the milk slightly and pour in the condensed
milk. Beat the eggs and stir in the coconut and
warm milk. Divide between 4 ramekins.
Pour a litre of water into the water tank. Place the
ramekins in one of the steamer baskets, cover with
a piece of aluminium foil, put the lid on and cook
for 20-25 min. Leave to settle for 10 min, with the
steamer lid slightly ajar. Allow to cool uncovered
before placing in the refrigerator for 1 hour.
Wash, peel and slice the fruit if necessary. Serve
the flans chilled, decorated with the fruit.
50
Desserts
Pear compote
Serves 4
1 kg pears
300 ml water
50 g cane sugar
½ tsp ground cinnamon
½ vanilla pod
Spiced bananas
Serves 4
4 bananas (just ripe)
50 g sugar
40 g butter
Juice of ½ lemon
½ vanilla pod
½ tsp ground cinnamon
8 tbsp orange-flower water
200 ml crème fraîche
Preparation: 15 min
Cooking: 1¼ hours at 100°
Scrape the seeds from the vanilla pod. Make
a syrup in a saucepan with the water, sugar,
cinnamon and vanilla seeds. Simmer gently for 1
hour over a low heat.
Peel and dice the pears. Pour a litre of water into
the water tank. Arrange the diced pear in one of
the steamer baskets, put the lid on and cook for 15
min.
When the pear is cooked, mix it with the syrup and
allow to cool. Serve cold.
Preparation: 25 min
Cooking: 15-20 min at 100°
Peel the bananas and sprinkle them with the lemon
juice. Combine the cinnamon with 25 g sugar in a
shallow dish and roll the bananas in this mixture. Fry
them in the butter for 4 min.
Lay the bananas on a large piece of aluminium foil.
Scrape the seeds from the vanilla pod, mix with the
remaining sugar and scatter over the bananas.
Sprinkle them with 4 tbsp of the orange-flower water
before tightly sealing the foil parcel.
Pour a litre of water into the water tank. Place the
parcel in one of the steamer baskets, put the lid on
and cook for 15-20 min. Take the bananas out of the
parcel and set aside in a warm place. Pour the
cooking juices from the parcel into the frying pan.
Bring the cooking juices to the boil with the crème
fraîche and remaining 4 tbsp of orange-flower water.
Serve the bananas hot, coated in the sauce.
Delicious with chocolate ice cream.
Desserts
51
Apple and cinnamon pudding
Serves 4
4 Granny Smith apples
8 slices stale brioche
300 ml low fat thick crème
fraîche
3 tbsp orange-flower water
3 tbsp caster sugar
3 tsp ground cinnamon
1 knob butter
Lemon cake
Serves 6 to 8 personnes
3 large eggs
200 g caster sugar
210 g plain flour + 1 tbsp
flour
Juice of ½ lemon
2 tsp baking powder
250 ml thick crème fraîche
1 tsp vanilla extract
1 knob butter
1 pinch salt
250 ml raspberry coulis
Preparation: 15 min
Cooking: 45-50 min at 100°
Peel and slice the apples. Combine the cream,
orange-flower water, sugar and cinnamon.
Butter a cake tin and line the base with a layer of
brioche. Add a layer of apples followed by a layer
of crème fraîche. Repeat this operation twice,
ending with the apples.
Pour a litre of water into the water tank. Place the
cake tin in one of the steamer baskets, cover with a
piece of aluminium foil, put the lid on and cook for
the time indicated above. Serve slightly warm.
Preparation: 15 min
Cooking: 45-50 min at 100°
Beat the eggs and add the sugar and lemon juice.
Mix the flour, baking powder and salt in one bowl
and the crème fraîche and vanilla in another. Fold
the flour mixture into the eggs, followed by the
cream mixture. Repeat this process twice.
Divide the cake mixture between 2 small buttered
and floured cake tins. Remember that these cakes
will rise a lot. Pour a litre of water into the water
tank. Put the cake tins in one of the steamer
baskets, cover with a piece of aluminium foil, put
the lid on and cook for the time indicated above.
Allow to cool before turning the cakes out of their
tins. Serve with the raspberry coulis.
52
Desserts
YOGHURTS
Plain yoghurts
(automatic model only)
Makes 9 yoghurts
1 l whole milk
or 1 l soya milk
or 1 l goat’s milk
or 1 l ewe’s milk
125 g yoghurt
Preparation: 5 min
Cooking: From 8-12 hours at 40°
Resting time: 3 hours in the refrigerator
Combine 1 litre of milk with the yoghurt in a large
jug. Pour the mixture into the pots without their lids
and place these in a steamer basket. Do not put
any water in the water tank. Put the
steamer lid on and cook for 8-12 hours at 40 °C.
For a creamy consistency, cook for 8 hours, but if
you prefer a firmer consistency, cook for the full 12
hours.
If you use semi-skimmed milk, yoghurts will be
runnier and have a more acidic taste.
Goat’s milk also produces a runnier consistency.
For further advice and useful tips, turn to page 13.
54
Yoghurts
Coconut yoghurts
(automatic model only)
Makes 9 yoghurts
1 l whole milk
125 g yoghurt
5 tbsp brown sugar
8 tbsp dessicated coconut
Vanilla yoghurts
(automatic model only)
Makes 9 yoghurts
1 l whole milk
125 g yoghurt
4 tbsp sugar
2 vanilla pods
(or 4 tbsp vanilla-flavoured
sugar)
Preparation: 5 min
Cooking: 12 hours at 40°
Resting time: 3 hours in the refrigerator
Combine the yoghurt, sugar and coconut in a large
bowl and gradually add the milk, stirring thoroughly.
Divide the mixture between the pots. Place them in
a steamer basket without their lids but do not put
any water in the water tank.
Put the steamer lid on and cook for 12 hours at
40 °C.
Preparation: 10 min
Cooking: 12 hours at 40°
Resting time: 3 hours in the refrigerator
Split the vanilla pods, scrape out the seeds with the
tip of a knife and place in a saucepan. Add the
milk and sugar and bring to the boil. Allow to cool,
then strain.
Combine the yoghurt and vanilla-flavoured milk in
a large bowl and divide between the pots.
Place the pots without their lids in a steamer basket
but do not put any water in the water tank.
Put the steamer lid on and cook for 12 hours at
40 °C.
Yoghurts
55
Blueberry yoghurts
(automatic model only)
Makes 9 yoghurts
125 g yoghurt
1 l whole milk
10 tbsp caster sugar
300 g fresh or frozen
blueberries
Preparation: 10 min
Cooking: 12 hours at 40°
Resting time: 3 hours in the refrigerator
Place the blueberries in a saucepan and sprinkle with
5 tbsp of sugar. Cover and cook over a high heat for
5 min.*
Beat the yoghurt with the rest of the sugar in a large
bowl and add the milk slowly.
Place 2 tbsp of blueberry compote at the bottom of
each pot and fill with the milk and yoghurt mixture.
Place the pots without their lids in a steamer basket,
remembering not to put any water in the water tank.
Put the steamer lid on and cook for 12 hours at
40 °C.
You can use a variety of fruit, providing you always
add sugar to it. You can also substitute the fruit
mixture with jam.
* If you are in a hurry, simply microwave the
mixture (covered) at maximum power for 3 min.
Caramelised apple yoghurts
(automatic model only)
Makes 9 yoghurts
1 l whole milk
125 g yoghurt
1 firm-fleshed apple
20 g salted butter
50 g brown sugar
Preparation: 15 min
Cooking: 12 hours at 40°
Resting time: 3 hours in the refrigerator
Peel the apple and cut into small dice. Fry in the
butter for 5 min, then add the sugar. As soon as the
apple starts to caramelise, remove from the heat
and divide between the pots.
Combine the milk and yoghurt in a large bowl,
then divide between the pots.
Place the pots without their lids in a steamer basket,
remembering not to put any water in the water
tank. Put the steamer lid on and cook for 12 hours
at 40 °C.
Tip: to make sure that the fruit does not float to the
top, pour the milk into the pots very slowly and
gently over the back of a spoon.
56
Yoghurts
Wickedly rich chocolate desserts
(automatic model only)
Makes 9 yoghurts
400 g plain or milk chocolate
2 whole eggs
500 ml whole milk
Preparation: 10 min
Cooking: 12 hours at 40°
Resting time: 3 hours in the refrigerator
Melt the chocolate with the milk in a saucepan.
Remove from the heat and beat in the eggs.
Divide the mixture between the pots.
Place the pots without their lids in a steamer basket,
without putting any water in the water tank.
Put the steamer lid on and cook for 12 hours at
40 °C.
Foam strawberry yoghurts
(automatic model only)
Makes 9 yoghurts
1 l whole milk
125 g yoghurt
200 g foam strawberry sweets
Preparation: 15 min
Cooking: 12 hours at 40°
Resting time: 3 hours in the refrigerator
Heat the milk with the foam strawberries. The sweets
should melt quickly.
Allow to cool and pass through a sieve.
Combine the yoghurt and foam strawberry milk in a
large bowl, then divide between the pots and place
these without their lids in a steamer basket.
Remember not to put any water in the water tank.
Put the steamer lid on and cook for 12 hours at
40 °C.
58
Yoghurts
Honey yoghurts
(automatic model only)
Makes 9 yoghurts
1 l whole milk
125 g yoghurt
18 tbsp honey
Nutella®yoghurts
(automatic model only)
Makes 9 yoghurts
1 l whole milk
125 g yoghurt
18 tbsp Nutella
Preparation: 5 min
Cooking: 12 hours at 40°
Resting time: 3 hours in the refrigerator
Combine the milk and yoghurt. Place 2 tbsp honey in
each pot.
Divide the milk between the pots steamer and place
in a steamer basket, without putting any water in the
water tank. Put the steamer lid on and cook for 12
hours at 40 °C.
Tip: to make sure that the honey stays at the bottom
of the pots, pour the milk in very slowly and gently
over the back of a spoon.
Preparation: 5 min
Cooking: 12 hours at 40°
Resting time: 3 hours in the refrigerator
Combine the milk mixture and yoghurt. Place 2 tbsp
Nutella spread at the bottom of each pot.
Divide the milk between the pots and place these in a
steamer basket. Remember not to put any water in
the water tank. Put the steamer lid on and cook for 12
hours at 40 °C.
Tip: To make sure the spread stays at the bottom of
the pots, pour the milk mixture in very slowly and
gently over the back of a spoon.
Yoghurts
59
Tomato and pesto yoghurts
(automatic model only)
Makes 9 yoghurts
1 l whole milk
125 g yoghurt
2 tomatoes
3 tbsp pesto
2 tsp sugar
Preparation: 15 min
Cooking: 12 hours at 40°
Resting time: 3 hours in the refrigerator
Dice the tomatoes and place in a saucepan. Sprinkle
with the sugar, cover and cook over a high heat for 5
min.*
Combine the yoghurt and pesto in a large bowl and
add the milk, stirring thoroughly.
Place 2 tsp tomato at the bottom of each pot and
cover with the milk mixture.
Place the pots without their lids in a steamer basket,
but do not put any water in the water tank. Put the
steamer lid on and cook for 12 hours at 40 °C.
Tip: Make sure that the tomatoes do not float to the
top by pouring the milk mixture in very slowly and
gently over the back of a spoon.
*If you are in a hurry, simply microwave the mixture
(covered) at maximum power for 3 min..
Goat’s cheese and chive yoghurts
(automatic model only)
Makes 9 yoghurts
1 l whole milk
125 g yoghurt
150 g goat’s cheese
Fresh chives
Yoghurts
60
Preparation: 15 min
Cooking: 12 hours at 40°
Resting time: 3 hours in the refrigerator
Gently heat the milk and goat’s cheese in a
saucepan. Do not allow to boil. Mix thoroughly
and season with salt and pepper.
Meanwhile, snip some chives into each pot so that
the base is completely covered.
Combine the milk mixture and yoghurt in a large
bowl and divide this mixture between the pots.
Place the pots without their lids in a steamer basket,
remembering not to put any water in the tank.
Put the steamer lid on and cook for 12 hours at
40 °C.
INDEX OF RECIPES
Starters
Asparagus spears with orange sauce p. 16
Creamed cauliflower p. 16
Courgette canapés with goat’s cheese and pesto topping p. 17
Potato, crab and asparagus salad p. 17
Cured country ham and eggs p. 18
Salmon slivers on a bed of tomato and avocado p. 18
Steamed foie gras p. 20
Rock fish terrine with bisque sauce p. 21
Seafood terrine with a grapefruit dressing p. 22
Fish
Monkfish parcels p. 24
Tapenade-stuffed sole p. 24
Vinegar-steamed sea bass and leeks p. 25
Rolled black cod stuffed with whiting p. 26
Haddock and cucumber in a creamy caper sauce p. 27
Moules marinières p. 28
Red mullet with aioli sauce p. 28
Cod and tomato parcels p. 30
Herb-steamed john dory p. 30
Salmon steaks with tomato p. 31
Steamed trout with broccoli mousse p. 31
Sole stuffed with avocado p. 32
Meat
62
Turkey rolls with creamed garden peas p. 34
Beef poached with vegetables p. 35
Rabbit and vegetable parcels p. 36
Morteau sausages with herby fromage frais p. 36
Steamed veal with aubergines and mushrooms p. 37
Herb-steamed chicken p. 38
Chicken aioli p. 38
Shoulder of lamb with sage p. 40
Vegetables
Basket of steamed vegetables p. 42
Steamed leeks p. 42
Celeriac purée p. 43
Minted courgette purée p. 43
Bay leaf-flavoured potatoes p. 44
Provençal-style green vegetables p. 44
Mushroom and parmesan risotto p. 45
Vegetable Medley p. 46
Ratatouille p. 48
Desserts
Grapefruit creams p. 50
Tropical coconut flans p. 50
Pear compote p. 51
Spiced bananas p. 51
Apple and cinnamon pudding p. 52
Lemon cake p. 52
INDEX OF RECIPES
Yoghurts (automatic model only)
Plain yoghurts p. 54
Coconut yoghurts p. 55
Vanilla yoghurts p. 55
Blueberry yoghurts p. 56
Caramelised apple yoghurts p. 56
Wickedly rich chocolate desserts p. 58
Foam strawberry yoghurts p. 58
Honey yoghurts p. 59
®
Nutella
Tomato and pesto yoghurts p. 60
Chive and goat’s cheese yoghurts p. 60
yoghurts p. 59
63
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waste. It should be taken to a collection point for the recycling of electrical and
electronic equipment. For more details about collection points, please contact your
local council or your household waste disposal service.
We reserve the right to alter at any time without notice the technical specifications of this appliance. None of the
réf. : 505748 - 08/2011
nformation contained in this document is of contractual nature. All rights reserved for all countries by Magimix.
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