United Kingdom Miele Company Ltd. Steam oven cookbook Fairacres, Marcham Road, Abingdon, Oxon, OX14 1TW | cooking with steam for healthy living 6GN|| 6GNGHCZ| Internet: www.miele.co.uk E-Mail: [email protected] | | | Miele Australia Pty. Ltd. 1 Gilbert Park Drive -01:(+'.&8KEVQTKC AUSTRALIA | 6GN  6GNGHCZ  | | | | | | Steam oven cookbook

Edition 1 /0T)$||//5A /0T|Z|ZZZZZZ| ZZ   2 Foreword

Dear Connoisseur Please note that the cooking times given in | the recipes assume the use of the solid and Acquiring a Miele steam oven marks the perforated stainless steel containers supplied beginning of a wonderful friendship promising with your steam oven. Other cooking containers, pleasure, good health and endless delicious as well as the type and quality of the food, culinary adventures. can cause slight variations in cooking times. As | with all new appliances, practice makes perfect, Mealtimes are when families are most often and you will soon know from experience the together, and food is nearly always the focus optimum cooking durations for your favourite when friends gather, be it for a casual evening dishes. or a more formal celebration. In the Miele Test | Kitchen, we are in the privileged position of We wish you "bon appetit" and hope you have being able to practise professionally the hobby as much fun trying out these recipes as we have we share with many thousands of people had developing them! across the world - cookery. We get the chance | to experiment with both traditional and more If you have any questions or comments we exotic ingredients every day. Even after many YGNEQOG[QWTHGGFDCEM|5GGVJGDCEMEQXGTQH years of experience, we never cease to be this book for our contact details. COC\GFD[VJGPGYƃCXQWTUCPFVCUVGUYGECP | create using our Miele appliances. Kind regards | Your Miele Home Economists This book draws together our experience, excitement and passion for experimenting in the imaginative yet easy to prepare recipes we have created for you to try.

3 4 Contents

Foreword 3 Contents 5 The history of steam cooking 8 Steam cooking with Miele today 9 Good taste, Healthy eating and Easy to use 10-13 Cooking functions 14 Optional accessories and ECTGRTQFWEVU | Soups and starters | | | | Bottling 210 Courgette and goats' Beetroot soup with Juicing 212 cheese rolls 22 smoked trout 46 Defrosting 214 Broccoli and basil mousse 24 Cream of carrot soup 48 Blanching 217 Steamed Caesar salad Leek and potato soup 49 Reheating 218 with lemon 25 Minestrone 50 Cooking charts 219 Greek tomatoes 26 Chicken soup with Recipes from A –Z 226 Chicory with a walnut Eierstich 52 vinaigrette 28 Spring soup 53 Kohlrabi and carrot Pumpkin soup 54 ramekins 29 Crevettes on a bed of asparagus 30 Salmon paté 32 Asparagus with smoked salmon 33 Pumpkin with an onion dressing 34 Warm fennel salad 36 Broccoli and romanesco salad 37 Beetroot in raspberry vinegar 38 Veal tonnato 40 Italian bean and pasta soup 41 Spinach and coconut soup 42 Cherry tomato and mango soup 44 Pepper soup 45 |

5 Contents

Stews and casseroles Fish Meat and poultry | | | Ratatouille with meatballs 58 Fish roulades with Stuffed turkey breast 108 Lamb casserole with a mustard sauce 82 Marinated turkey with green beans 60 Tagliatelle with cod in curried vegetables 110 Fish casserole 62 a cream sauce 84 Turkey roulade with | Cannelloni stuffed with spinach 111 salmon and asparagus 85 Turkey on a bed Vegetarian Seabream on a bed of vegetables 112 | of vegetables 86 Chicken in a white wine Dim Sum with pakchoi Cod wrapped in leeks 88 sauce 114 ƂNNKPI  Romano peppers stuffed Chicken kebabs with Cabbage parcels with with tuna 89 balsamic sauce 115 lentils 68 Salmon trout with Chicken curry 116 Steamed corn-on-the-cob oriental greens 90 Chicken breasts stuffed with tomato salsa 69 Tuna steaks with tomato with mushrooms 118 Stuffed vine leaves 70 rice 92 Pork medallions with Pumpkin with orange oil 72 Fillet of sole in a apples and mushroom 119 Vegetable rolls 73 prawn sauce 93 Chicken breast in a red Green tagliatelle with a Fish curry 94 pepper sauce 120 selection of sauces 74 4QNNGFƂNNGVQHRNCKEG Potato bake with bacon 122 Vegetarian stuffed in a piquant sauce 96 Gammon with peppers 76 Trout in white wine sauce 97 sauerkraut 123 Mushroom dumplings Fillet of cod in a Oriental meatballs with with a pumpkin sauce 77 tarragon sauce 98 chinese cabbage 124 Potatoes with a choice of /QPMƂUJKPC Savoury meat loaf 126 dips 78 mushroom sauce 100 Goulash 127 Haddock in a mustard | sauce 102 6JCKƂUJEWTT[  Salmon and leeks in a white wine sauce 104

6 | 8GIGVCTKCPFKUJGU Desserts | | | Chard rolls with an /CTKPCVGFXGIGVCDNGU  8CPKNNCFWORNKPIUYKVJC QTKGPVCNƂNNKPI  &KNNEWEWODGTUKPUQWT RGCEJUCWEG  2QCEJGFƂNNGVQHDGGH ETGCO  5WOOGTRWFFKPI  YKVJCOGFNG[QH %CTTQVUYKVJINC\GF 5YGGVFWORNKPIUYKVJ XGIGVCDNGU  UJCNNQVU  CRTKEQVEQORQVG  .QKPQHNCODYKVJITGGP #URCTCIWU  'NFGTDGTT[CPFCRRNGFGNKIJV DGCPU  4GFECDDCIGCPFCRRNGU    $GGHYKVJJQTUGTCFKUJ 4GFECDDCIGYKVJCRRNGU %QHHGGETGCOYKVJ UCWEG  CPFITCRGU  TCURDGTTKGU  (KNNGVQHXGCNKPCJGTD %CWNKƃQYGTUQWHƃÅ  3WKPEGOQWUUG  ETWUV  (GPPGN  *QPG[ECMGCPFETCPDGTT[ .CODVCIKPGYKVJDCMGF | UQWHƃÅU  RTWPGU  Cherry compote with 5YGFKUJNCODJQVRQVKPC Side dishes COCTGVVQ  YKPGCPFFKNNUCWEG  | 5GOQNKPCRWFFKPIYKVJCRRNG 5CXQWT[DWNIWTYJGCV  EQORQVG  5VWHHGFEQWTIGVVGU  Pears poached in red wine *QWOQWU    )PQEEJK  %JQEQNCVGDTQYPKGRWFFKPI %JGGUGCPFNGGMRQNGPVC    9CTONGPVKNUCNCF  )TGGPHTWKVEQORQVG  %QEQPWVECTTQVU  4GFHTWKVEQORQVG  2QVCVQUQWHƃÅ  1TCPIGETÄOGECTCOGN  2QVCVQGUYKVJDCEQP #RRNGFTGCO  CPFUQWTETGCO  5YGGVFWORNKPIU  2QVCVQRWTÅG  5GOQNKPCRWFFKPI  %TÄOG%CVCNCPC  3WCTMUQWHƃÅ 

7 The history of steam cooking

Food for thought | Everyone eats and drinks, but only a few WPFGTUVCPFJQYVQUCXQWTVJGƃCXQWT %QPHWEKWUs$% | Cooking with steam goes back thousands of [GCTUCPFJCUKVUTQQVUKP%JKPC+PRTG%JTKUVKCP times, double skinned cooking containers were WUGFVQMGGRVJGHQQFDGKPIEQQMGFUGRCTCVG HTQOVJGYCVGT+PVGTGUVKPUVGCOEQQMKPI FKFP VTGCEJ'WTQRGWPVKN2CRKP UFKIGUVGT|YCU KPVTQFWEGFKPVJGVJEGPVWT[6JKUOGVJQF reduced cooking times considerably but did not OCMGKVUOCTMKP)GTOCP[HQTCPQVJGT[GCTU| 6JGNGIGPFCT[5KMQJGCX[RTGUUWTGEQQMGTYCU KPVTQFWEGFVQVJGFQOGUVKECTGPCKP$[VJG GPFQHVJGURTGUUWTGEQQMGTUJCFDGEQOG GZVTGOGN[RQRWNCTYKVJOQFGTPHCOKNKGUYKVJ busy lives who wanted good tasting healthy HQQFQPVJGVCDNGSWKEMN[ | +PVJGURTQHGUUKQPCNUVGCOQXGPUYGTG DGKPIWUGFKPVJGECVGTKPIKPFWUVT[|$[VJGU VJKUVGEJPQNQI[YCUƂPFKPIKVUYC[KPVQFQOGUVKE JQWUGU|6JGUGRTGUUWTGEQQMGTUJCXGPQYDGGP NCTIGN[TGRNCEGFD[DWKNVKPCRRNKCPEGUYJKEJ VJCPMUVQGNGEVTQPKE|EQPVTQNUJCXGOCFGEQQMKPI YKVJUVGCOGCUKGTVJCPGXGTDGHQTG6JG|EJKPGUG credo, that all food should be cooked with the JKIJGUVTGURGEVHQTJGCNVJEQNQWTCTQOCVCUVG and texture, is just as valid today as it was way DCEMVJGP

8 Steam cooking with Miele today

A real team player in the kitchen | Miele's steam oven is a true all-rounder in the kitchen and is the ideal partner for your oven CPFJQD|4GICTFNGUUQHYJGVJGT[QWCTGOCMKPI individual dishes or making a complete meal in QPGEQQMKPIRTQEGUU[QWYKNNƂPF[QWT/KGNG steam oven lets you do it all. But that's not all: Your Miele steam oven can also defrost, reheat, DNCPEJDQVVNGCPF|LWKEGHQQF+VECPGXGPDG used to disinfect baby bottles. With the help of this book let your creativity unfold as you get to MPQY[QWTUVGCOQXGPDGVVGT|+VYQP VDGNQPI DGHQTG[QWT|/KGNGUVGCOQXGPDGEQOGUVJGHQECN point of your cooking. | 6JG8KVC5VGCORTKPEKRNGWUGFKP|/KGNGUVGCO ovens is as simple as it is effective: unlike cooking on the hob, food is not surrounded by water UQVJGIQQFPGUUECPPQVNGCEJQWV|6JGYCVGT needed for cooking is heated up outside the EQQMKPIEQORCTVOGPVCPFVJGPKPLGEVGFCU required into the oven as pure steam. This gently envelopes the food and at the same time expels oxygen out of the cabinet. This way food won't oxidise and in turn it retains its colour, aroma CPFXKVCOKPUKPQRVKOWOEQPFKVKQP| | By regulating the temperature electronically every type of food can be cooked at exactly the TKIJVVGORGTCVWTG2GTHGEVTGUWNVU|CTGCUUWTGF GXGP|YKVJ|FGNKECVGHQQFUWEJCUƂUJRCVÅ CPFUQWHƃÅU6JGTCRKFVTCPUHGTQHJGCVCPF automatic cooking processes also ensure food is cooked to perfection - and it cannot burn or boil over!

9 Good taste

A feast for the senses Steam cooking: the best method for cooking | food As a specialist for built-in kitchen appliances it tUEKGPVKƂECNN[RTQXGP is not just perfect function and attractive design | that drives us. The food that comes out of the 1. Nutrients QXGPPGGFUVQDGCHGCUVHQTVJGUGPUGUVQQ|9KVJ 5EKGPVKƂETGUGCTEJJCURTQXGPVJCVUVGCOKPI a Miele steam oven all the natural colours and vegetables is much better than traditional aromas are retained in the food. Enjoy the methods for preserving delicate nutrients such as KPVGPUKXGIGPWKPGƃCXQWTQHVJGHQQFCUYGNNCU XKVCOKP%OKPGTCNUCPFVTCEGGNGOGPVU| KVURGTHGEVVGZVWTG/QWVJYCVGTKPIGPVKEKPI | FGNKEKQWU4GICTFNGUUQHYJGVJGT[QWCTGEQQMKPI 5GPUQT[RTQRGTVKGU CVGPFGTRKGEGQHƂUJXGIGVCDNGUYKVJLWUVVJG 5EKGPVKƂETGUGCTEJ|JCUUJQYPVJCVUVGCOKPI right amount of bite in them or a light and vegetables is much more appealing to the senses ƃWHH[UQWHƃÅ[QWMPQYKVYQP VFT[QWVNQUGKVU KPVGTOUQHVCUVGUJCRGEQNQWTCPFVGZVWTG IQQFPGUUQTUKPMKP|CRWFFNGQHYCVGT||| VJCPDQKNKPIVJGOKP|C|UCWEGRCP/KGNGUVGCO | QXGPUYGTGCYCTFGFƂTUVRNCEGKPCNNQH|VJGUG The secret is in the sauce ECVGIQTKGUHQTGXGT[HQQFV[RGVGUVGF| | First class cooking is even better if it is made YKVJVJGRGTHGEVUCWEG$GECWUGHQQFNQUGUXGT[ NKVVNGOQKUVWTGYJGPKVKUEQQMGFD[UVGCO[QW YQP VIGVCUOWEJƃWKFHTQOKVHQTOCMKPIC UCWEGCU[QWYQWNFYKVJEQPXGPVKQPCNOGVJQFU QHEQQMKPI*GTGCTGCHGYVKRUVQCFFVJG ƂPKUJKPIVQWEJGUVQ[QWTEQQMKPI#FFC UKORNGFKROCFGYKVJETGCOEJGGUGVQUVGCOGF XGIGVCDNGUƂUJQTOGCV||1T[QWEQWNFRWTÅG UQOGQHVJGXGIGVCDNGUYKVJCNKVVNGETGCOUVQEM QTYKPG|UGCUQPKVCPFVJGPWUGEQTPƃQWTQTƃQWT VQVJKEMGPVJGUCWEG|6JGUVGCOQXGPKUIQQFHQT making the basis for sauces in large quantities YJKEJ[QWECPVJGPHTGG\GKPKPFKXKFWCNRQTVKQPU HQTOCMKPIWRYJGP[QWPGGFKV|(QTOQTGKFGCU JCXGCNQQMCVVJG7UGTIWKFGUWRRNKGFYKVJ VJG|QXGP

10 Healthy eating

*GCNVJ[QTVCUV[!|+V UDQVJ | Do you simply enjoy your food or are you always thinking about how healthy it is? Wouldn't it be PKEGKHVJGVYQYGTGU[PQP[OQWU!|6JG[CTGYKVJ C/KGNGUVGCOQXGP6JKUKUDGECWUGVJGHQQF isn't cooked in water which causes the goodness VQNGCEJQWV|8KVCOKPUCPFOKPGTCNUYJKEJCTG essential for our well-being are retained with DCTGN[CP[NQUUGU|8GIGVCDNGUEQQMGFKPC|/KGNG steam oven have been proven to contain up to twice as much vitamin C as vegetables cooked in a pan of water. | 6JGƃCXQWTUCTGUQKPVGPUGVQQHTQOUVGCO cooking that food barely needs seasoning. It can CNUQDGEQQMGFYKVJQWVWUKPIQKNQTDWVVGT|6JG /KGNGUVGCOQXGPTGCNN[FQGUHWNƂNVQFC[ UJKIJ FGOCPFUHQT|VCUV[JGCNVJ[PWVTKVKQP|+PETGCUG [QWTUGPUGQHYGNNDGKPIYKVJNKIJVPWVTKVKQWU meals and enjoy the tasty results with a clear conscience!

11 12 Easy to use

.GV/KGNGFQVJGYQTMHQT[QW |%TGCVKXGEQQMKPIYKVJQWVCTGEKRG! | | ;QWTUVGCOQXGPKUGSWKRRGFYKVJKPVGNNKIGPV You can easily use your steam oven to make the electronics to make it easy to use. The cooking same dishes that you used to make on the hob. RTQEGUUKUHWNN[CWVQOCVKEUQ[QWFQP VPGGF This cookbook contains a comprehensive set of VQUVCPFQXGTVJGHQQFYJKNUVKVEQQMU6JG EQQMKPIEJCTVU|CVVJGDCEMQHVJGDQQM|YJKEJ temperature you set is held precisely so you NKUVVGORGTCVWTGUCPFEQQMKPI|FWTCVKQPUCUYGNN FQP VPGGFVQMGGRCFLWUVKPIKV#PQVJGT CU|VGNNKPI[QWYJKEJEQQMKPIEQPVCKPGTVQWUG| CFXCPVCIGKUVJCVHQQFYQP VDWTPQPQTDQKN 7UKPIVJGKPHQTOCVKQPKP|VJGEJCTVUUJQWNFOCMG over in the steam oven. Sit back and relax until it easy for you to cook your favourites by steam VJGQXGPUYKVEJGUKVUGNHQHHCWVQOCVKECNN[ KPUVGCFQHQPVJGJQD+VYQP VDGNQPIDGHQTG | your Miele steam oven is just as easy to use (TGUJQTHTQ\GP!0QRTQDNGO CU[QWTQVJGTEQQMKPICRRNKCPEGU#NNQY[QWT | ETGCVKXKV[VQƃQWTKUJ The cooking duration is not dependent on the amount of food you are cooking and it does not OCVVGTKHVJGHQQFKUHTGUJQTHTQ\GP|6JGEQQMKPI FWTCVKQPFQGUP VUVCTVEQWPVKPIFQYPWPVKN VJGQXGPJCUTGCEJGFVJGEQTTGEVVGORGTCVWTG| Should you run out of fresh vegetables you can happily add some frozen vegetables to the container - the cooking duration is the same for DQVJ|6JGQPN[VJKPIVJCVYKNNEJCPIGKUVJGVKOG it takes to get to the right temperature, but the QXGPYKNNVCMGECTGQHVJKUHQT[QWUQ[QWFQP V JCXGVQYQTT[CDQWVKV

13 Cooking functions

From the repertoire of a true all-rounder %QQMKPIOGCVD[UVGCOYQP VDTQYPKVUQ[QW | will need to either sear it on the hob before With temperatures ranging from 40–120°C, Miele steam cooking it, or brown it off under the grill steam ovens offer a wide range of functions. DGHQTGUGTXKPIKV|#PQVJGTYC[VQIGVCDTQYPGT | ƂPKUJKUVQWUGCOCTKPCFGQTUCWEG|*QYGXGT | [QWFQP VPGGFVQFQVJKUVQGPLQ[VJGVCUVG6T[ 1. Steam cooking KVHQT[QWTUGNHCPFUGGJQYIQQFUVGCOEQQMGF | OGCVVCUVGU Most food can be steam cooked at 100°C. | Vegetables and potatoes, soups and casseroles, | bakes and pulses can all be cooked at this Steam cooking with pressure gives you results in temperature without losing their colour, shape, twice the time VGZVWTGCPFVCUVG|5VGCOEQQMKPIRTQFWEGU | excellent results with rice as it cooks it light and /KGNG URTGUUWTKUGFUVGCOQXGPWUGU ƃWHH[YJKNUVTGVCKPKPIVJGITCKPUKPVCEV'XGP VGORGTCVWTGUWRVQŒ%|6JKUKUKFGCN DCD[HQQFKUGCU[VQOCMGKPVJGUVGCOQXGP HQT|EQQMKPITQDWUVHQQFKPENWFKPIXGIGVCDNGU | that can cope with high temperatures, as well %QQMKPIƂUJQPVJGJQDKUP VGXGT[QPG UKFGC CUITCKPURWNUGUCPF|OCP[V[RGUQHOGCVKPJCNH QHHWP1HVGPKVVWTPUQWVVQQFT[QTKVHCNNU VJGVKOGKVYQWNFVCMGQPVJGJQD|(NCXQWTUCPF CRCTVYJGP[QWUGTXGKVUQ[QWFQP VGPLQ[KVCV XKVCOKPUCTGTGVCKPGFKPVJGUCOGYC[CUVJG[CTG its best. A Miele steam oven will overcome all KPVJGPQPRTGUUWTKUGFUVGCOQXGP6QUGGYJKEJ VJGUGRTQDNGOU%QQMKPIƂUJYKVJUVGCOCVC foods are suitable for cooking under pressure see temperature between 75–100°C gives succulent the charts at the back of this book as well as the TGUWNVUYKVJƂUJCPFRTQFWEGUUJGNNƂUJVCUVKPIKVU TGEKRGU|4GOGODGTVJCVVJGRTGUUWTKUGFUVGCO XGT[DGUVIQWTOGVEQQMKPICVJQOG QXGPECPQPN[VCMGEQPVCKPGTUYKVJ|OCZKOWO | external dimensions of 325 mm (width) x 176 2QWNVT[OGCVCPFUCWUCIGUECPCNUQDGEQQMGFKP OO FGRVJ 5GGRCIGHQTOQTGKPHQTOCVKQP VJG/KGNGUVGCOQXGP5GVVKPIVJGVGORGTCVWTG on cooking containers. DGVYGGPCPFŒ%OCMGUOGCV|RCTVKEWNCTN[ | VGPFGTYKVJLWUVVJGTKIJVVGZVWTG'XGPNGCP | RQWNVT[YJKEJECPFT[QWVKPEQPXGPVKQPCN | cooking is tender and succulent when cooked in | steam. | | | Throughout this book settings are quoted for | steam ovens with and without pressure: | | ϯ5VGCOQXGPYKVJQWVRTGUUWTG | Ͽ5VGCOQXGPYKVJRTGUUWTG | | | | (WPEVKQPUYKNNXCT[FGRGPFKPIQPOQFGN 14 2. Defrosting 5. Juicing | | Defrosting in a steam oven takes much less time ,WKEKPIWUKPIVJGUVGCOQXGPGPCDNGU[QWVQ than defrosting at room temperature. Food is extract the juices from fruit for drinks and jellies gently and evenly defrosted without "cooking" XGT[GCUKN[|+VKURCTVKEWNCTN[IQQFHQTLWKEKPI VJGGFIGUQTNGCXKPIOGCVNQQMKPIITG[|(TQ\GP DGTTKGU6JGUVGCOUQHVGPUVJGEGNNYCNNUKPVJG HQQFUWEJCU|HTWKVCPFXGIGVCDNGUƂUJOGCV HTWKVECWUKPIVJGOVQDWTUVCPFTGNGCUGVJGKT RQWNVT[CPFTGCF[OGCNUFGHTQUVRGTHGEVN[CV|s LWKEGU6JGEJCTVUCVVJGDCEMQHVJKUDQQMIKXG Œ%'XGPFGNKECVGOKNMRTQFWEVUCPFRCUVTKGU recommended settings for juicing. CTGGCU[VQFGHTQUVUQVJCVVJG[CTG|TGCF[VQWUG | or consume when you need them. 6. Bottling | | 3. Reheating Bottling is very easy in a Miele steam oven as it | FQGUPQVPGGFVQDGEQPUVCPVN[UWRGTXKUGF|# Food reheated in a steam oven will look and YKFGTCPIGQHHTWKVCPF|XGIGVCDNGUCTGUWKVCDNG VCUVGCUHTGUJCUYJGPKVYCUOCFG|2TQHGUUKQPCN HQTDQVVNKPI(QTKPUVTWEVKQPUQPJQYVQRTGUGTXG EJGHUECNNVJKUTGIGPGTCVKQP||;QWECPTGJGCV HQQFD[DQVVNKPIRNGCUGCNUQTGCFVJGTGNGXCPV just the one dish or several at once in the Miele section in your operating instruction manual. UVGCOQXGPWUKPICVGORGTCVWTGQHsŒ%+V | QPN[VCMGUCDQWVOKPWVGUVQTGJGCVCRNCVGF 7. Other things you can do in a steam oven meal so you can enjoy your food just as it should | DGUGTXGF +VOC[EQOGCUCUWTRTKUGVQƂPFQWVJQYFKXGTUG | [QWT/KGNGUVGCOQXGPKU+VYKNNEQQM[QWT 4. Blanching DTGCMHCUVGIIU|VQRGTHGEVKQP/GNVEJQEQNCVGCV | Œ%YKVJQWVKVDWTPKPIQTIGVVKPINWOR[,CO Blanching ensures the optimum quality of LCTUCPFDCD[DQVVNGUECPDGFKUKPHGEVGFTGCF[ HTWKVCPFXGIGVCDNGU|KURTGUGTXGFYJGP HQTTGWUGKPLWUVOKPWVGUCVŒ%6JKUNGCXGU HTQ\GP||$NCPEJKPIQPN[VCMGU|sOKPWVGUCV VJGOCUDCEVGTKCNN[HTGGCUVJG[YQWNFJCXGDGGP Œ%FGRGPFKPIQPHQQFV[RG6JKUSWKEMDWTUV YKVJEQPXGPVKQPCNVTGCVOGPVKPDQKNKPIYCVGT QHJGCVDTGCMUFQYPVJGGP\[OGUYJKEJECWUG &GUUGTVU|UWEJCUNKIJVCPFCKT[UQWHƃÅUCTGGCU[ aromas and vitamins to deteriorate in fruit and VQOCMG;QIWTVECPDGOCFGCV|Œ%CPFFQWIJ XGIGVCDNGUFWTKPIHTGG\KPI RTQXGFTGCF[HQTDCMKPI+H[QWTGCNN[YCPVVQ spoil your guests after a dinner party you can UVGCOƃCPPGNUVQWUGCHVGTVJGOGCN(QTOQTG ideas on how to use your steam oven go to VJGDCEMQHVJKUDQQMCPFTGCFVJGVKRUKP[QWT QRGTCVKPIKPUVTWEVKQPOCPWCN/QUVQHCNNJCXG fun experimenting!

15 /GPWEQQMKPI

Can you do more than one thing at a time? 4GOGODGTVQOCMGUWTGVJGFKUJGUƂVKPVJG The Miele steam oven can! QXGPYJGPEQQMKPIQPOQTGVJCPQPGNGXGN|+H | [QWCTGWUKPINGXGNU[QWYKNNQPN[DGCDNGVQ You can cook on up to 3 levels at a time in a WUGEQPVCKPGTUWRVQEOFGGR5GGVJGPQVGU Miele steam oven so you could cook an entire QPRCIGHQTOQTGKPHQTOCVKQPCDQWVEQQMKPI OGCNQHUC[ƂUJTKEGCPFXGIGVCDNGUCVVJGUCOG EQPVCKPGTU2NGCUGJCXGCNQQMCVVJGEQQMKPI VKOG| EJCTVUCVVJGGPFQHVJKUDQQMCPFVJGKPUVTWEVKQP | OCPWCNUWRRNKGFYKVJ[QWTQXGPHQTOQTGVKRU +VFQGUP VOCVVGTJQYFKHHGTGPVVJGHQQFUCTG and information. sD[EQPUVCPVN[KPLGEVKPIHTGUJUVGCOKPVQVJG ECDKPGVVJGTGYKNNDGPQVTCPUHGTQHCTQOCUQT VCUVGDGVYGGPVJGFKHHGTGPVKVGOU$GECWUGQH VJKU[QWECPGXGPEQQMUYGGVCPFUCXQWT[HQQF CVVJGUCOGVKOG|6JGUVGCOCNUQGPUWTGUGXGP EQQMKPITGUWNVUQPGCEJNGXGNCPFKH[QWWUGVJG QXGPVQHWNNECRCEKV[|[QWYKNNUCXGVKOGCPFWUG NGUUGPGTI[VJCP[QWYQWNFJCXGWUGFVQEQQM VJGOGCNQPVJGJQDQTKP[QWTEQPXGPVKQPCN QXGP|*GTG UCPGZCORNGQHJQYVQUGTXGC EQORNGVGOGCNJQVCPFHTGUJVQVJGVCDNG| | 5VCTVYKVJVJGHQQFVJCVVCMGUNQPIGUVVQEQQM 9JKNUVVJCVKUEQQMKPI[QWECPCFFVJGPGZV KVGO|.GV UVT[COGPWQH5CNOQPYKVJTKEGCPF DTQEEQNK6JGTKEGPGGFUOKPWVGUVJGƂUJ |OKPWVGUCPFVJGDTQEEQNKLWUV | 5GNGEVCVGORGTCVWTGQHŒ%| | 6JGTKEGIQGUKPƂTUVCPFKUEQQMGFHQT| OKPWVGU||9JGPVJGOKPWVGUCTGWRRWVVJG ƂUJKPCPFEQQMKVVQIGVJGTYKVJVJGTKEGHQT OKPWVGU6JGPCFFVJGDTQEEQNKCPFEQQMCNN VJTGGHQTVJGTGOCKPKPIOKPWVGU|2GTHGEV TGUWNVUCPFQPVJGVCDNGCVVJGUCOGVKOG

16 17 1RVKQPCNCEEGUUQTKGUCPFECTGRTQFWEVU

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18 19 Soups and starters

Small but satisfying | Tasty, imaginatively prepared, hearty and invigorating soups and starters make an appetising opening to any meal. These delicious and colourful recipes not only whet the appetite for the next course, but can also be served as a light lunch or supper dish in their own right. Soups, perhaps the most popular start to a meal, have a reputation proven by psychologists for making people happy and calming stressed nerves.

20 Soups and starters 21 Courgette and goats' cheese rolls

Serves 4

Cut the courgette Ingredients: 1lengthways into thin slices | and place in a perforated 1 courgette container. See settings below. 200 g goats' cheese Salt Cut the cheese into strips Pepper 2|EOYKFGCPF|UGCUQPYKVJ Olive oil salt and pepper. | Steam oven settings: Wrap the courgette slices ϯ Oven, without pressure 3around the cheese and Ͽ Oven, with pressure season to taste with salt and | pepper. Drizzle with olive | oil and place in a perforated | EQPVCKPGTVJGPUVGCO5GG settings below.

5GTXGQPCDGFQHVQOCVQGU 4and basil with a crusty white bread.

>> Tip: %QWTIGVVGUQT\WEEJKPK|DGNQPI VQVJGUSWCUJHCOKN[+PCFFKVKQP to the widely recognised green EQWTIGVVGU[QWECPCNUQIGVVJGO in yellow and pale green and they Step 1 EQOGKPCXCTKGV[QHUJCRGUCPF ϯŒ%|OKPWVG UK\GU6JGUOCNNQPGUVCUVGOQTG VGPFGTCPFCTQOCVKEVJCPNCTIGT ϿŒ%||OKPWVG ones and are best used under 20 | EOKPNGPIVJ6JG[ECPDGEQQMGF Step 3 KPOCP[FKHHGTGPVYC[UUVGCOGF ϯŒ%||OKPWVGU sautéed, roasted, grilled or fried ϿŒ%||OKPWVGU in batter.

22 Soups and starters 23 Broccoli and basil mousse

Serves 8

Rinse the broccoli then split Ingredients: 1KVKPVQUOCNNƃQTGVUVTKOVJG | UVCNMCPFƂPGN[FKEGKV2GGNCPF 500 g broccoli dice the onion. Tear the leaves 1 onion off the basil and place to one 1 bunch of basil side. Place the basil stalks in a 3 leaves of gelatine perforated container together Salt with the broccoli and the diced Pepper onion and cook. See settings A dash of lemon juice below. |ONFQWDNGETGCO 4 beefsteak tomatoes (approx. In the meantime soak the 300 g each) 2IGNCVKPGKPRNGPV[QHEQNF 4 spring onions water. Whilst still hot purée the 2 tbsp balsamic vinegar broccoli, onion and basil stalks. 4 tbsp olive oil Season with salt and pepper | and add lemon juice to taste. Steam oven settings: Squeeze the gelatine, dissolve ϯ Oven, without pressure it in the warm mixture then set Ͽ Oven, with pressure aside to cool down.

(KPGN[EJQRVJGDCUKNNGCXGU 3Whip the cream into stiff RGCMUCPFHQNFKPVQVJG|DTQEEQNK mix together with the chopped basil once it has cooled FQYP|CPFUVCTVGFVQUGV.GCXG to chill for at least 4 hours or overnight.

Before serving wash and 4ƂPGN[UNKEGVJGVQOCVQGU Arrange on plates and scatter >> Tip: with chopped chives. Make a /QWUUGJCUCPCKT[[GVETGCO[ dressing with the vinegar, oil, EQPUKUVGPE[CPFWUWCNN[EQPVCKPU salt and pepper and drizzle gelatine and cream to give it its over the tomatoes. Serve the HQTO|/QWUUGECPDGUYGGVHQT OQWUUG|YKVJVJGVQOCVQGU| a dessert, such as a chocolate OQWUUGQTUCXQWT[YKVJRWTÅGF meat and/or vegetables to serve as Step 1 a delicious starter. Whipped cream ϯŒ%|OKPWVGU IKXGUKVCETGCO[EQPUKUVGPE[CPF Ͽ 120°C ; 4 minutes IGNCVKPGIKXGUKVUVCDKNKV[

24 Soups and starters Steamed Caesar salad with lemon

Serves 4

Wash the lemons in hot Ingredients: 1YCVGTVJGPFT[VJGO%WV|™ | lemons into thin slices and 2 unwaxed lemons arrange them in a perforated 3 cos lettuce hearts container. (approx. 175 g each) Salt Clean the salad hearts and Pepper 2split them into quarters 60 g raisins lengthways, keeping the stem 150 ml crème fraîche KPVCEV|%CTGHWNN[TKPUGVJGO 2-3 pinches of ground and leave to drip dry. Arrange coriander the salad on the sliced lemon, | season with salt, scatter the Steam oven settings: raisins over the top and cook. ϯ Oven, without pressure See settings below. Ͽ Oven, with pressure Whilst this is cooking, grate 3™VGCURQQPQH\GUVHTQOVJG remaining piece of lemon and USWGG\GVJGLWKEG/KZVJG\GUV into the crème fraîche, season with salt, pepper and coriander CPFVJGPCFFNGOQPLWKEGVQ taste. Arrange the salad leaves QPRNCVGUFTK\\NGYKVJVJG dressing and serve warm.

>> Tip: Caeser salad uses strong tasting green salad leaves that are long and heavily crimped with a pronounced rib, such as Cos NGVVWEG|+VKUOWEJUVTQPIGTKP taste than a standard everyday lettuce and in the United States it is not uncommon for this type of lettuce to be steam cooked CPFUGTXGFCUCXGIGVCDNG|6JG lettuce used for Caesar salad is rumoured to have been known to Step 2 the Egyptians some 4000 years ago ϯŒ%||OKPWVGU and was originally cultivated in ϿŒ%OKPWVGU VJG/GFKVGTTCPGCPTGIKQPQPN[

Soups and starters 25 Greek tomatoes

Serves 4

Wash and dry the tomatoes, Ingredients: 1halve them and place them | on a perforated container with 4 tomatoes the cut side facing upwards. 1–2 cloves of garlic Salt Finely chop the garlic or put Pepper 2it through a garlic press. 4 stalks of basil Spread it over the cut tomatoes 100 g goats' cheese and season with salt and pepper. | Steam oven settings: 4KPUGCPFƂPGN[VGCTVJG ϯ Oven, without pressure 3basil before scattering it over Ͽ Oven, with pressure the tomatoes.

Break the goats' cheese 4up and arrange over the tomatoes. Place the container in VJGQXGPCPFEQQM|5GGUGVVKPIU below.

>> Tip: Tomatoes are one of Europe's favourite "vegetables". They are very healthy, containing large quantities of carotene and XKVCOKP|%CPFPGINKIKDNGCOQWPVU of protein and fat. With only 17 calories per 100 g they are not only great for a healthy diet, but Step 4 also help combat tiredness, relieve ϯŒ%||OKPWVGU stress and maintain healthy skin ϿŒ%|OKPWVGU and hair.

26 Soups and starters 27 Chicory with a walnut vinaigrette

Serves 4

Clean the chicory, halve it Ingredients 1lengthways and remove | the white centres. Drizzle with 4 chicory lemon juice and place in two Lemon juice perforated containers and cook. 1½ peppers See settings below. | | Dressing: 4KPUGCPFƂPGN[FKEGVJG 1 tsp tarragon vinegar 2peppers, place them in a 1 tsp walnut oil third perforated container and 1 tsp honey RNCEGKPVJGQXGP|5GGUGVVKPIU 1 tsp chopped walnuts below. Salt Pepper Fill the chicory halves with | 3the steamed peppers. Steam oven settings: ϯ Oven, without pressure Mix the ingredients for the Ͽ Oven, with pressure 4dressing, stir well and season with salt and pepper. Serve with the chicory.

Step 1 ϯŒ%||OKPWVGU ϿŒ%||OKPWVGU | Step 2 >> Tip: ϯŒ%||OKPWVG Cut out the heart of the chicory as ϿŒ%||OKPWVG it can taste quite bitter.

28 Soups and starters Kohlrabi and carrot ramekins

Serves 6

Clean, wash and roughly Ingredients: 1grate the carrots and | kohlrabi. Place in a perforated 300 g carrots container and put in the 400 g kohlrabi QXGP|5GGUGVVKPIUDGNQY 1 onion 1 clove of garlic Finely chop the onions, garlic 20 g fresh parsley 2and parsley. Mix the rest 125 ml milk of the ingredients, except the 125 g crème fraîche butter, and season with pepper. 250 g quark 3 tbsp sesame seeds Grease 6 ramekins with 2 tbsp soy sauce 3butter. Divide the quark ½ tsp herb salt mixture between the ramekins, Freshly ground pepper RNCEGQPVJGƃCVDCMKPIVTC[CPF | place in the oven. See settings Butter for greasing below. | Steam oven settings: ϯ Oven, without pressure Ͽ Oven, with pressure

>> Tip: Carrots are good for your Step 1 eyesight. However, this effect is ϯŒ%|OKPWVGU only achieved when the carrots ϿŒ%||OKPWVGU are served with fat (oil with raw carrots, butter with cooked | ECTTQVU 6JGHCVUQNWDKNKV[QH Step 3 carotene can be utilised to clean ϯŒ%||OKPWVGU plastic containers. Simply rub the ϿŒ%||OKPWVGU container with a little oil.

Soups and starters 29 Crevettes on a bed of asparagus

Serves 4

Peel the white asparagus Ingredients: 1and snap the woody end off | the green asparagus. Place in 500 g white asparagus 2 perforated containers. Cook 500 g green asparagus VJGYJKVGCURCTCIWUƂTUV5GG 12 pre-cooked, shelled settings below. crevettes | 1 tbsp of tarragon, chopped Then add the green 2 tbsp of chervil, chopped 2asparagus and cook with the 1 bunch of chives, chopped white asparagus. See settings 3 tbsp cress below. ½ shallot, diced | | Place the crevettes in a Dressing: 3perforated container and 2 tbsp lemon juice heat them up. See settings 4 tbsp white wine vinegar below. 2 tbsp white wine | 4 tbsp walnut oil Mix the herbs in together Salt 4with the diced shallot. Add White pepper the crevettes and allow to steep. | | Steam oven settings: Mix the ingredients for the ϯ Oven, without pressure 5dressing and season with Ͽ Oven, with pressure salt and pepper. Halve the asparagus, arrange on 4 plates and drizzle with the dressing.

Step 1 ϯŒ%||OKPWVGU ϿŒ%||OKPWVGU | Step 2 ϯŒ%||OKPWVGU ϿŒ%||OKPWVGU | Step 3 ϯŒ%||OKPWVGU ϿŒ%||OKPWVGU

30 Soups and starters 31 Salmon paté

Serves 6

(KPGN[FKEGVJGQPKQPCPF Ingredients: 1RNCEGKPCUQNKFEQPVCKPGT | with the butter. Cover with foil 1 small onion QTCNKF CPFEQQM5GGUGVVKPIU 2 tbsp butter below. IUCNOQP|ƂNNGV 90 g white bread Wash and pat dry the |OGFKWOGII| 2UCNOQP4GOQXGVJGUMKP Salt WUKPICUJCTRMPKHG2NCEGQPG Pepper ƂNNGVVQQPGUKFGFKEGVJGTGUV Nutmeg and mix with the onions. |ONFQWDNGETGCO VDUREJQRRGFFKNN 4GOQXGVJGETWUVUHTQOVJG | 3DTGCFFKEGVJGDTGCFCPF Butter for greasing RNCEGKPVJGEQQMKPIEQPVCKPGT | together with the beaten egg, Steam oven settings: UCNVRGRRGTCPF|PWVOGI ϯ Oven, without pressure Ͽ Oven, with pressure #FFVJGETGCOFKEGFƂUJ | 4and onions. | %QXGT CPFRNCEGKPC 5TGHTKIGTCVQTVQEJKNNHQTCP hour. Then purée the mixture WPVKNUOQQVJCPFETGCO[&Q not let the mixture get warm. #FFVJGEJQRRGFFKNN

2NCEGJCNHVJGOKZVWTGKPVQC 6greased 1 lb loaf tin, level it YKVJCMPKHGGPUWTKPIVJGTGCTG PQDWDDNGU2NCEGVJGTGUGTXGF ƂNNGVQPVQRVJGPEQXGTYKVJVJG remaining mixture and level it CICKPYKVJCƃCVMPKHG%QXGT  RNCEGKPVJGQXGPCPFEQQM|5GG Step 1 settings below. ϯŒ%||OKPWVGU ϿŒ%||OKPWVGU | >> Tip: | 5VGR| 6JKURCVÅECPDGUGTXGFJQVQTEQNF .KFUHQT|/KGNGUVGCOQXGPEQPVCKPGTU ϯŒ%||OKPWVGU CTGCXCKNCDNGVQQTFGTHTQOVJG/KGNG CPFIQGUYGNNYKVJEKCDCVVCCPFC ϿŒ%||OKPWVGU fresh salad. Webshop.

32 Soups and starters #URCTCIWUYKVJUOQMGF salmon

Serves 6

Peel the white asparagus and Ingredients: 1snap the woody end off the | green asparagus. Cut into pieces 500 g white asparagus 3 cm long. 500 g green asparagus 6 tbsp olive oil Cook the white 3 tbsp lemon juice 2CURCTCIWU|5GGUGVVKPIU 1 bunch of chives below. Salt Pepper Put the green asparagus into 400 g cream cheese 3the oven. Cook both types |ONFQWDNGETGCO together. See settings below. Cayenne pepper 12 slices of smoked salmon Mix the olive oil and lemon 1 head of Lollo Rosso 4LWKEGVQIGVJGT|%JQRVJG | chives and add to the oil. Season Steam oven settings: YKVJ|UCNVCPFRGRRGT#NNQYVJG ϯ Oven, without pressure EQQMGFCURCTCIWUVQKPHWUG|KP Ͽ Oven, with pressure the mixture.

Stir the cream cheese with 5the cream and season with salt and cayenne pepper. Spread out the slices of smoked salmon and spread some of the cream EJGGUGQXGTGCEJUNKEG|4QNNWR the smoked salmon then cut the rolls into slices.

Wash and dry the lollo rosso 6then arrange it on a serving platter with the marinated asparagus and salmon. Serve with toast.

Step 2 ϯŒ%||OKPWVGU ϿŒ%||OKPWVGU | Step 3 >> Tip: ϯŒ%||OKPWVGU #URCTCIWUHTGG\GUYGNNUQ[QWECP ϿŒ%||OKPWVGU enjoy it all year round.

Soups and starters 33 2WORMKPYKVJCPQPKQP dressing

Serves 6

%WVVJGRWORMKPƃGUJKPVQ Ingredients: 1VJKPUVTKRURNCEGVJGOKPC | perforated container and steam. MIRWORMKPƃGUJ See settings below. 2 medium onions 2 tbsp olive oil (KPGN[FKEGVJGQPKQPUCPF 3 tbsp tarragon vinegar 2NKIJVN[HT[VJGOQPVJG VURCECEKCJQPG[ JQDKPQNKXGQKN6JGPCFFVJG 6 tbsp pumpkin seed oil VCTTCIQPXKPGICTVQFGINC\GVJG Salt RCPDGHQTGUVKTTKPIKPVJGCECEKC Pepper JQPG[CPFVJGRWORMKPUGGFQKN | 5GCUQPYKVJUCNVCPFRGRRGT Steam oven settings: ϯ1XGPYKVJQWVRTGUUWTG (QNFKPVJGUVTKRUQHRWORMKP Ͽ1XGPYKVJRTGUUWTG 3YJKNUVUVKNNYCTO

5GTXGYKVJITKNNGFOGCVCPFC 4baguette.

>> Tip : 6CTTCIQPXKPGICTKUXGT[GCU[VQ OCMG[QWTUGNH5KORN[RNCEGCHGY sprigs of tarragon in a clean and FT[DQVVNGEQXGTYKVJYJKVGYKPG vinegar and leave to infuse for a Step 1 HGYFC[U|7UGCPCVVTCEVKXGDQVVNG ϯŒ%||OKPWVGU CPF[QWJCXGCPKEGIKHVVQDTKPI ϿŒ%||OKPWVGU CNQPIVQVJGPGZVRCTV[

34 Soups and starters 35 9CTOHGPPGNUCNCF |

5GTXGU

%NGCPVJGHGPPGNDWNDU Ingredients: 1SWCTVGTCPFEJQRCYC[OQUV | QHVJGTQQV2NCEGKPCUQNKF s|HGPPGNDWNDU EQPVCKPGT ONYJKVGYKPG ONFT[XGTOQWVJ /CMGCDTQVJHTQOVJG ONXGIGVCDNGUVQEM 2YJKVGYKPGXGTOQWVJCPF DC[NGCH XGIGVCDNGUVQEMCPFCFFVQVJG sRGRRGTEQTPU HGPPGN5GCUQPYKVJVJGDC[NGCH IYCNPWVU CPFRGRRGTEQTPUCPFEQQM5GG OGFKWOGII UGVVKPIUDGNQY VDURYJKVGDCNUCOKEXKPGICT VDURYCNPWVQKN 4QCUVVJGYCNPWVUQPVJG VDURQNKXGQKN 3JQDCPFEJQREQCTUGN[*CTF VUROWUVCTF DQKNVJGGIICPFVJGPEJQRKV RKPEJQHUCNV WR VDUREJQRRGFRCTUNG[ VDUREJQRRGFHGPPGNHTQPFU /CMGVJGXKPCKITGVVGHTQO | 4CNNTGOCKPKPIKPITGFKGPVU Steam oven settings: CPFRQWTQXGTVJGHGPPGN ϯ1XGPYKVJQWVRTGUUWTG 5RTKPMNGYKVJYCNPWVUCPF Ͽ1XGPYKVJRTGUUWTG EJQRRGFGII5GTXGYCTO

Step 2 ϯŒ%||OKPWVGU ϿŒ%||OKPWVGU

36 5QWRUCPFUVCTVGTU Broccoli and romanesco salad

Serves 4

Chop the romanesco and Ingredients: 1DTQEEQNKKPVQUOCNNƃQTGVU | and place in 2 perforated 250 g romanesco containers. Cook the romanesco 250 g broccoli ƂTUV5GGUGVVKPIUDGNQY 3 tbsp vinegar | 2 tbsp olive oil Then place the broccoli in 2 tsp mustard 2the oven and cook with the |ON|UQWTETGCO TQOCPGUEQ5GGUGVVKPIUDGNQY| Salt | Pepper +PVJGOGCPVKOGOKZVJG 1 pinch of sugar 3remaining ingredients I|OKZGFHTQ\GPJGTDU to make a dressing. Add the | chopped herbs, then fold the Steam oven settings: warm vegetables into the ϯ Oven, without pressure dressing. Ͽ Oven, with pressure

Step 1 ϯŒ%||OKPWVGU ϿŒ%||OKPWVGU | >> Tip: Step 2 4QOCPGUEQKUCITGGPECWNKƃQYGT ϯŒ%||OKPWVGU which is high in vitamin C, ϿŒ%||OKPWVGU minerals and vegetable protein.

Soups and starters 37 Beetroot in raspberry vinegar

Serves 8

Wash the beetroot, place in Ingredients: 1a perforated container and | cook. See settings below. 1 kg red beetroot | Mix the balsamic vinegar, Marinade: 2raspberry vinegar, oil, 1 tbsp balsamic vinegar vegetable stock, honey, salt, 3 tbsp raspberry vinegar pepper and chopped herbs to 6 tbsp oil make a dressing. 4–6 tbsp vegetable stock 2 tsp honey Peel the beetroot and slice Salt 3ƂPGN[2QWTVJGOCTKPCFG Pepper over it and set to one side 2 tbsp chopped herbs for several hours to allow the | ƃCXQWTUVQFGXGNQR Steam oven settings: ϯ Oven, without pressure Ͽ1XGPYKVJRTGUUWTG|| | |

Step 1 ϯŒ%|OKPWVGU ϿŒ%||OKPWVGU

38 Soups and starters 39 Veal tonnato

Serves 8

Place the veal, water, Ingredients: 1white wine, bay leaves, | peppercorns and salt in a solid 700 g veal container. 750 ml water 150 ml white wine Peel the carrots and chop 2 bay leaves 2into chunks. Peel and halve 10 black peppercorns the onion, add to the meat ½ tsp salt with the carrots and cook. See 2 carrots settings below. 1 onion | Drain the tuna and purée For the sauce: 3with 1 tbsp of oil, the egg 1 tin tuna yolks and capers. Add the lemon 1 tbsp oil juice and stir the 100 ml of oil 2 medium egg yolks in drop by drop until the sauce 2 tbsp capers has the same consistency as 1 tbsp lemon juice mayonnaise. Season with salt 100 ml oil and pepper. Salt Pepper Carve the cooked meat into Capers 4thin slices across the grain Lemon slices and place on a serving dish. Pour | the sauce over it and garnish Steam oven settings: with capers and lemon slices. ϯ Oven, without pressure Serve with fresh white bread. Ͽ Oven, with pressure

Step 2 ϯŒ%||OKPWVGU ϿŒ%||OKPWVGU

40 Soups and starters +VCNKCPDGCPCPFRCUVCUQWR

5GTXGU

5QCMVJGDGCPUQXGTPKIJVKP 2NCEGVJGRCUVCKPCPQVJGT Ingredients: 1RNGPV[QHEQNFYCVGT 6UQNKFEQPVCKPGTCFFUCNVCPF | EQXGTYKVJYCVGT2NCEGDQVJ |IUOCNNFTKGFJCTKEQV 9CUJVJGVQOCVQGUTGOQXG EQPVCKPGTUKPVJGQXGPCPFEQQM DGCPU 2VJGUVCNMCPFEWVCETQUUKPVQ 5GGUGVVKPIUDGNQY |IVQOCVQGU VJGVQR2NCEGKPCRGTHQTCVGF UOCNNTGFQPKQP EQPVCKPGTCPFUVGCO5GG &TCKPVJGRCUVCCPFCFFVQ ENQXGUQHICTNKE UGVVKPIUDGNQY 7VJGDGCPU6QRYKVJUJCTFU I|ECTTQVU QHHTGUJRCTOGUCPEJGGUGCPF I|EGNGT[ 4GOQXGVJGVQOCVQGU UGTXG |URTKIUQHUCIG 3CPFVJGPRNCEGVJGDGCPU |I2CPEGVVC VQIGVJGTYKVJVJGUQCMYCVGT 5CNV KPCUQNKFEQPVCKPGT+HPGEGUUCT[ 2GRRGT CFFUQOGHTGUJYCVGTVQEQXGT |ONXGIGVCDNGUVQEM VJGO%QQMWPVKNVJG[CTGPGCTN[ IUOCNNRCUVC GIUJGNNU UQHV5GGUGVVKPIUDGNQY QTOKPKRGPPG I2CTOGUCPEJGGUG 9JGPVJGVQOCVQGUJCXG | 4EQQNGFFQYPUMKPCPF Steam oven settings: EQCTUNG[FKEGVJGO2GGNVJG ϯ1XGPYKVJQWVRTGUUWTG QPKQPICTNKEENQXGUCPFECTTQVU Ͽ1XGPYKVJRTGUUWTG ENGCPVJGEGNGT[|(KPGN[FKEGVJG QPKQPCPFICTNKEEWVVJGECTTQVU CPFEGNGT[KPVQVJKPUNKEGUVGCT WRVJGUCIGNGCXGUCPFEWVVJG RCPEGVVCKPVQUVTKRU

&TCKPVJGDGCPUVJGPRNCEG 5VJGOKPCUQNKFEQPVCKPGT VQIGVJGTYKVJVJGRTGRTGRCTGF KPITGFKGPVUCPFUGCUQPYKVJUCNV CPFRGRRGT|#FFVJGXGIGVCDNG Step 2 UVQEM ϯŒ%||OKPWVG ϿŒ%|OKPWVG | | >> Tip: Step 3 2CPEGVVCKUCVTCFKVKQPCNJCO ϯŒ%||OKPWVGU HTQO+VCN[+VKUOCFGKPFKHHGTGPV ϿŒ%|OKPWVGU YC[UHTQOTGIKQPVQTGIKQPCPF WUGUJGTDUUWEJCUTQUGOCT[CPF | UCIGVQUGCUQPKV|+VKUUCNVGFCPF Step 6 VJGPCKTFTKGF||2CPEGVVCKUOKNF ϯŒ%OKPWVGU CTQOCVKECPFVGPFGTCPFKUQHVGP ϿŒ%|OKPWVGU WUGFCUCEQQMKPIKPITGFKGPV

5QWRUCPFUVCTVGTU 41 5RKPCEJCPFEQEQPWVUQWR

Serves 4

Place the frozen spinach in Ingredients: 1a perforated container and | defrost it. See settings below. 600 g frozen spinach 1 small red onion 6CMGVJGURKPCEJQWVQHVJG 1 stick of lemon grass 2oven and leave it to stand ON|EQEQPWVOKNM HQTOKPWVGU 450 ml vegetable stock Salt In the meantime peel and Pepper 3chop the onion. Clean the 4 sprigs of garden mint lemon grass and remove the 100 g jasmine rice VQWIJQWVGTNC[GTU%JQRWRVJG IRKPGPWVU tender stalk. Add the onion and | NGOQPITCUUVQVJGEQEQPWVOKNM Steam oven settings: in a solid container together ϯ1XGPYKVJQWVRTGUUWTG with 200 ml of stock and season Ͽ1XGPYKVJRTGUUWTG YKVJUCNVCPFRGRRGT|5SWGG\G GZEGUUYCVGTQWVQHVJGURKPCEJ and add it to the mix.

Tear off the mint leaves and 4EJQRVJGOWR2NCEGVJGO in a solid container together YKVJVJGTKEGRKPGPWVUCPF TGOCKPKPIUVQEM|%QQMVQIGVJGT YKVJVJGURKPCEJUQWRKPVJG oven. See settings below.

2WTÅGVJGUQWRVQCEJWPM[ 5EQPUKUVGPE[CPFUGCUQPVQ VCUVG&KXKFGDGVYGGPUQWR bowls and serve with the rice.

| Step 1 ϯŒ%||OKPWVGU ϿŒ%OKPWVGU | Step 4 ϯŒ%||OKPWVGU ϿŒ%OKPWVGU

42 5QWRUCPFUVCTVGTU 43 Cherry tomato and mango soup

Serves 4

Wash the cherry tomatoes Ingredients: 1and place them in a | perforated container. Steam 750 g cherry tomatoes them. See settings below. 1 red onion 1 ripe mango (approx. 350 g) Leave them cool down and 1 bay leaf 2then skin them. 2 sprigs of rosemary 600 ml vegetable stock 2GGNCPFƂPGN[FKEGVJG Salt 3onion. Peel the mango Black pepper CPFEWVVJGƃGUJCYC[HTQO 2 tsp brown sugar the stone. Finely dice it then 4 slices of baguette place everything in a solid 2 tbsp olive oil container together with the 1 clove of garlic tomatoes, onion, bay leaf and |ONUQWTETGCO TQUGOCT[|2QWTVJGUVQEMKP | CPFUGCUQPYKVJUWICT|UCNVCPF Steam oven settings: RGRRGTDGHQTGEQQMKPI||5GG ϯ Oven, without pressure settings below. Ͽ Oven, with pressure Meanwhile toast the slices 4of baguette in oil on the hob on both sides. Halve the garlic clove and rub it over the baguette slices.

Take the soup out of the 5oven and remove the bay leaf and the rosemary. Coarsly mash the soup with a potato masher and season to VCUVG|5GTXGYKVJCVCDNGURQQPQH sour cream in each portion and a slice of baguette.

>> Tip: Step 1 ϯŒ%||OKPWVG ;QW|MPQYC|OCPIQKUTKRGKHVJG ϿŒ%OKPWVG skin gives a little when you press it and it has a sweet mango smell. | If it has small to medium sized Step 3 black spots on the skin it has ϯŒ%||OKPWVGU peaked and should be consumed ϿŒ%OKPWVGU as soon as possible.

44 Soups and starters Pepper soup

Serves 4

&KEGVJGRGRRGTUCPFQPKQPU Ingredients: 1and place in a solid container | YKVJVJGDWVVGT5GCUQPYKVJUCNV 500 g red peppers CPFRGRRGT5GGUGVVKPIUDGNQY 1 onion | 20 g butter 2WTÅGVJGXGIGVCDNGUKPC 500 ml vegetable stock 2OKZGTVJGPCFFVQVJGUVQEM Salt CPFJGCVWR5GGUGVVKPIUDGNQY Pepper | I|ETGCOEJGGUGYKVJJGTDU 5GTXGKPFKUJGU7UKPI | 3teaspoons, scoop little balls Steam oven settings: QHETGCOEJGGUGCPFFTQRVJGO ϯ1XGPYKVJQWVRTGUUWTG ECTGHWNN[KPVQVJGUQWR Ͽ1XGPYKVJRTGUUWTG

>> Tip: | 2GRRGTU|CTGYGNNNQXGFXGIGVCDNGU Step 1 YJKEJCTGHQWPFKPRQFHQTOCU ϯŒ%||OKPWVGU YGNNCUKPRQYFGT6JGRQFUFKHHGT ϿŒ%||OKPWVGU PQVQPN[KPEQNQWT ITGGP[GNNQY TGFCPFQTCPIG DWVCNUQKPVCUVG | Green peppers taste more bitter, Step 2 YJGTGCUVJGQVJGTUCTGUYGGVGT ϯŒ%||OKPWVGU 5WOOGTKUVJGDGUVUGCUQPHQT ϿŒ%||OKPWVGU RGRRGTU

Soups and starters 45 Beetroot soup with smoked trout

Serves 6

Wash the beetroot and Ingredients: 1place them in a perforated | container. Cook until soft. See 800 g small to medium settings below. beetroot 1 onion Whilst they are cooking peel 4 sprigs of thyme 2and dice the onions. Place 2 bay leaves the thyme, bay leaves and cloves 2 cloves in a clean piece of muslin and tie 400 ml vegetable stock with kitchen string. 200 ml double cream ½ tsp salt Once cooked leave the 1 bunch of dill 3beetroot to cool down, then 150 ml sour cream skin and roughly chop them. IUOQMGFVTQWVƂNNGV Place in a solid container with || the onion, bag of herbs, stock Steam oven settings: and cream. Season with salt and ϯ Oven, without pressure cook. See settings below. Ͽ1XGPYKVJRTGUUWTG| | Pluck the dill and chop up | 4before mixing it with the UQWTETGCOCPF|CFFKPIUCNVVQ VCUVG|2NCEGVJGUOQMGFVTQWVKP a perforated container and heat it up. See settings below.

Take the soup out of the 5oven, remove the herbs, purée the soup and season VQVCUVG|&KXKFGVJGVTQWVKPVQ portions and add to the soup. Swirl the dill cream into the Step 1 soup and serve. ϯŒ%||OKPWVGU ϿŒ%|OKPWVGU | Step 3 ϯŒ%|OKPWVGU ϿŒ%OKPWVGU | Step 4 ϯŒ%||OKPWVGU ϿŒ%OKPWVGU

46 Soups and starters 47 %TGCOQHECTTQVUQWR |

5GTXGU

2NCEGVJGECTTQVUQPKQP Ingredients: 1DWVVGTICTNKEUVQEMCPF | RCRTKMCKPVQCUQNKFEQPVCKPGT 500 g carrots, diced CPFEQQM5GGUGVVKPIUDGNQY IQPKQPUƂPGN[FKEGF| | ™|ICTNKEENQXGETWUJGF #NNQYVQEQQNUNKIJVN[CPF IDWVVGT 2VJGPNKSWKFKUGVJGUQWRYKVJ ON|XGIGVCDNGUVQEM CJCPFJGNFDNGPFGT|5VKTVJG VURRCRTKMC ETGCOKPCPFVJGPJGCVVJGUQWR ONUQWTETGCO WR5GGUGVVKPIUDGNQY 5CNV | Pepper 5GCUQPVQVCUVGYKVJUCNV VDURRCTUNG[EJQRRGF 3CPFRGRRGT5GTXGYKVJC | URTKPMNKPIQHEJQRRGFRCTUNG[ Steam oven settings: ϯ1XGPYKVJQWVRTGUUWTG Ͽ1XGPYKVJRTGUUWTG | | |

Step 1 ϯŒ%||OKPWVGU ϿŒ%||OKPWVGU | Step 2 ϯŒ%|OKPWVGU ϿŒ%||OKPWVGU

48 5QWRUCPFUVCTVGTU .GGMCPFRQVCVQUQWR

5GTXGU

9CUJVJGNGGMUCPFUNKEGKPVQ Ingredients: 1TKPIU2GGNCPFTQWIJN[FKEG | VJGRQVCVQGU2NCEGDQVJKPC I|NGGMU UQNKFEQPVCKPGTVQIGVJGTYKVJ IƃQWT[RQVCVQGU VJGXGIGVCDNGUVQEMCPFEQQM ON|XGIGVCDNGUVQEM 5GGUGVVKPIUDGNQY 5CNV | 2GRRGT 2WTÅGVJGUQWRCPFUGCUQP |ONFQWDNGETGCO 2YKVJUCNVCPFRGRRGT5VKTKP VDURHTGUJJGTDU RCTUNG[ VJGETGCOCPFVJGPJGCVVJG DCUKNEJKXGU UQWRWR|5GGUGVVKPIUDGNQY | | Steam oven settings: %JQRVJGJGTDUCPFURTKPMNG ϯ1XGPYKVJQWVRTGUUWTG 3QXGTVJGUQWRDGHQTGUGTXKPI Ͽ1XGPYKVJRTGUUWTG| |

Step 1 ϯŒ%||OKPWVGU ϿŒ%||OKPWVGU | Step 2 ϯŒ%|OKPWVGU ϿŒ%||OKPWVGU

5QWRUCPFUVCTVGTU 49 /KPGUVTQPG

5GTXGU

2NCEGVJGOKZGFXGIGVCDNGU Ingredients: 1CPFVJGDGCPUKPCUQNKF | EQPVCKPGTVQIGVJGTYKVJ|ON I|HTQ\GPOKZGFXGIGVCDNGU QHVJGUVQEMCPFVJGVQOCVQ I|HTQ\GPITGGPDGCPU RWTÅG5GGUGVVKPIUDGNQY ON|XGIGVCDNGUVQEM VDURVQOCVQRWTÅG #FFVJGTGOCKPKPIUVQEM VDURRCTUNG[ 2CPFJGCVKVWR5GGUGVVKPIU VDURDCUKN DGNQY 5CNV 2GRRGT %JQRVJGRCTUNG[CPFVJG IRCTOGUCPEJGGUG 3DCUKNCPFCFFVJGUGQPEG | EQQMKPIJCUƂPKUJGF5GCUQPVJG Steam oven settings: OKPGUVTQPGVQVCUVGYKVJUCNV ϯ1XGPYKVJQWVRTGUUWTG CPFRGRRGT Ͽ1XGPYKVJRTGUUWTG | (KPCNN[|VQRVJGUQWRYKVJ | 4UJCTFUQHRCTOGUCPCPF GPLQ[YKVJ$TWUEJGVVC

| Step 1 ϯŒ%||OKPWVGU ϿŒ%OKPWVGU | >> Tip: Step 2 6JKUUQWRKUITGCVHQTCSWKEM ϯŒ%||OKPWVGU UWRRGTCUCNNVJGOCKPKPITGFKGPVU ϿŒ%||OKPWVGU ECPDGHQWPFKPVJGHTGG\GT

50 5QWRUCPFUVCTVGTU 51 Chicken soup with Eierstich

Serves 6

Chicken soup Eierstich Ingredients | | | Trim and halve the chicken Lightly beat the eggs with Chicken soup: 1and place in a solid container 1VJGOKNM| | with 200 ml water. | 1 spring chicken or boiling | Season with salt and grated fowl Clean and peel the 2nutmeg, pour into a solid 1 kg mixed vegetables, e.g. 2XGIGVCDNGU%JQR|JCNHQH container that has been greased carrots, leeks, celery them up into large chunks, add YKVJDWVVGTVJGPEQQM|5GG ON|YCVGT VQVJGEJKEMGPCPFEQQM||5GG settings below. 120 g small pasta shapes settings below. Salt | Pepper Chop the remaining 1 tbsp chopped herbs 3XGIGVCDNGUWRƂPGN[VJG | leeks into rings and the carrots Steam oven settings: and celery into thin batons. ϯ Oven, without pressure Place to one side. Ͽ Oven, with pressure | | Once cooked, take the | 4chicken out of the stock. | Pass the stock through a sieve | and pour back into the solid Eierstich: container. | | |OGFKWOGIIU| Take the meat off the bone 375 ml milk 5and cut into bite-sized A pinch of salt pieces. Put back into the solid Nutmeg container together with the | ƂPGN[EJQRRGFXGIGVCDNGUVJG Butter for greasing pasta and the remaining water, Chicken soup | then cook. See settings below. Step 1 | | ϯ 100°C ; 50 minutes Season to taste with salt and ϿŒ%|OKPWVGU 6pepper and serve sprinkled | with herbs and diced Eierstich. Step 5 ϯ 100°C ; 10 minutes | Ͽ 100°C ; 10 minutes | Eierstich Step 2 ϯ 100°C ; 4 minutes Ͽ 120°C ; 2 minutes

52 Soups and starters Spring soup

Serves 4

Clean the celeriac and carrots Ingredients: 1and chop into julienne | UVTKRU|%JQRVJGURTKPIQPKQPU 150 g celeriac KPVQ|DKVGUK\GFRKGEGU|CPF|NGCXG 3 carrots VJGUWICTUPCRRGCU|YJQNG 200 g spring onions Place the vegetables in a solid 100 g sugar snap peas container together with 300 ml 600 ml beef or vegetable of stock and cook. See settings stock below. |OGFKWOGII| 1 tbsp breadcrumbs Add the rest of the stock and 2 tbsp chopped herbs (chervil, 2heat up. See settings below. parsley) Salt Mix the egg, breadcrumbs, Pepper 3salt, pepper, nutmeg and Nutmeg chopped parsley and add this to 2 tbsp chopped parsley the hot soup then cook it. See | settings below. Season the soup Steam oven settings: with salt and pepper to taste ϯ Oven, without pressure and serve sprinkled with freshly Ͽ Oven, with pressure chopped parsley. | | |

Step 1 ϯŒ%||OKPWVGU ϿŒ%||OKPWVGU | Step 2 ϯŒ%|OKPWVGU ϿŒ%||OKPWVGU | Step 3 ϯŒ%||OKPWVGU ϿŒ%||OKPWVGU

Soups and starters 53 Pumpkin soup

Serves 4

Peel and dice the pumpkin Ingredients: 1and cook in a perforated | container. See settings below. 900 g pumpkin 2 onions Dice the onions and press the 2 cloves of garlic 2ICTNKE|2NCEGDQVJKPCUQNKF Butter container with a little butter. 1500 ml vegetable stock Cover and cook. See settings Grated zest and juice of an below. orange |ONFQWDNGETGCO Add the stock together with 2 tbsp thyme 3the orange zest and juice Salt to the cooked ingredients and Pepper purée. | | 5VKTKPVJGETGCOCPF|CFF Steam oven settings: 4VJGVJ[OG|5GCUQPVQVCUVG ϯ Oven, without pressure with salt and pepper then heat Ͽ Oven, with pressure VJGUQWRTGCF[VQUGTXG|5GG | settings below. | |

Step 1 ϯŒ%||OKPWVGU ϿŒ%||OKPWVGU | Step 2 ϯŒ%|OKPWVGU ϿŒ%||OKPWVGU | Step 4 ϯŒ%|OKPWVGU ϿŒ%OKPWVGU

54 Soups and starters 55 Stews and casseroles

A pot full of goodness | Quick and easy to prepare and cook, casseroles and stews are extremely versatile for a delicious meal, whether vegetarian, or with meat, UCWUCIGƂUJQTOWUUGNU|6JG[ECPDGHQWPFQP VJGOGPWCNNQXGTVJGYQTNF

56 Stews and casseroles 57 4CVCVQWKNNGYKVJOGCVDCNNU

5GTXGU|

(QTOVJGOKPEGKPVQUOCNN Ingredients: 1OGCVDCNNU(KPGN[EJQRVJG | RGRRGTUCWDGTIKPGEQWTIGVVG 250 g minced pork or beef VQOCVQGUQPKQPUCPFICTNKE 1 red pepper 1 yellow pepper #TTCPIGVJGOGCVDCNNU |CWDGTIKPG 2KPCUQNKFEQPVCKPGTCPF EQWTIGVVG UECVVGTVJGXGIGVCDNGUQXGTVJG IDGGHUVGCMVQOCVQGU VQR5GCUQPYKVJUCNVRGRRGT 1 onion 6CDCUEQCPFJGTDU5VKTKPVJG |ENQXGUQHICTNKE| MGVEJWRCPFVQOCVQRWTÅGCPF 5CNV UVGCO5GGUGVVKPIUDGNQY Pepper 6CDCUEQUCWEG #FFOQTGUGCUQPKPIVQVCUVG VURJGTDUQH2TQXGPEG 3 |IVQOCVQMGVEJWR | VDURVQOCVQRWTÅG 5GTXGYKVJTKEGYJKEJOC[ | DGEQQMGFKPVJGUVGCOQXGP Steam oven settings: CVVJGUCOGVKOG UGGEQQMKPI ϯ1XGPYKVJQWVRTGUUWTG EJCTVUCVVJGDCEMQHVJGDQQM Ͽ1XGPYKVJRTGUUWTG HQTEQQMKPIVKOGU  | |

Step 2 ϯŒ%|OKPWVGU ϿŒ%||OKPWVGU

58 5VGYUCPFECUUGTQNGU 59 .CODECUUGTQNGYKVJITGGP beans

5GTXGU

&KEGVJGNCODCPFHT[YKVJ Ingredients: 1VJGQPKQPKPUWPƃQYGTQKN | #FFONQHVJGXGIGVCDNG 500 g lamb UVQEMVQFGINC\GVJGRCP VDURUWPƃQYGTQKN EJQRRGFQPKQP 2NCEGVJGOGCVYKVJVJG ON|XGIGVCDNGUVQEM 2LWKEGUKPCUQNKFEQPVCKPGT| 200 g green beans (KPGN[EJQRVJGDGCPUECTTQVU ECTTQVU CPFRQVCVQGUCPFCFFVJGOVQ IRQVCVQGU VJGOGCV9CUJCPFCFFVJG |URTKIQHTQUGOCT[ TQUGOCT[CPFEQQM5GGUGVVKPIU URTKPIQPKQPU DGNQY Salt Pepper #FFVJGTGUVQHVJGUVQEM | 3UGCUQPYKVJUCNVCPFRGRRGT Steam oven settings: CPFJGCVVJTQWIJ5GGUGVVKPIU ϯ1XGPYKVJQWVRTGUUWTG DGNQY Ͽ1XGPYKVJRTGUUWTG | %JQRVJGURTKPIQPKQPUƂPGN[ | 4KPVQTKPIUCPFURTKPMNGQXGT UJQTVN[DGHQTGUGTXKPI

Step 2 ϯŒ%||OKPWVGU ϿŒ%||OKPWVGU | Step 3 >> Tip: ϯŒ%||OKPWVGU +PUVGCFQHNCOD[QWECPCNUQWUG ϿŒ%||OKPWVGU DGGHOGCVDCNNUQTUCWUCIGU

60 5VGYUCPFECUUGTQNGU 61 (KUJECUUGTQNG

Serves 4

5RTKPMNGVJGƂUJYKVJNGOQP Ingredients: 1LWKEGCPFUGCUQPYKVJUCNV | 2NCEGKPCUQNKFEQPVCKPGT| IYJKVGƂUJƂNNGVGIEQF | .GOQPLWKEG &KEGVJGECTTQVUCPFCFFVQ IECTTQVU 2VJGƂUJYKVJVJGRGCUCPF IRGCU EQQM5GGUGVVKPIUDGNQY IETÄOGHTCÊEJG | |ONFQWDNGETGCO +PVJGOGCPVKOGOKZCNN VDURYJKVGYKPG 3QVJGTKPITGFKGPVUVQOCMG VDUREQTPƃQWT CUCWEGRQWTQXGTVJGƂUJCPF 5CNV EQQMHWTVJGT5GGUGVVKPIUDGNQY Pepper 5GCUQPYKVJUCNVCPFRGRRGT 5WICT CPFUGTXGYKVJTKEGQTDQKNGF VDURFKNN RQVCVQGU | Steam oven settings: ϯ1XGPYKVJQWVRTGUUWTG Ͽ1XGPYKVJRTGUUWTG | |

Step 2 ϯŒ%||OKPWVGU ϿŒ%||OKPWVGU | >> Tip: Step 3 #NVGTPCVKXGN[[QWECPWUGTQUGƂUJ ϯŒ%||OKPWVGU QTCPQVJGTƂTOYJKVGƂUJQH[QWT ϿŒ%||OKPWVGU EJQKEG

62 5VGYUCPFECUUGTQNGU 63 Vegetarian dishes

Vegetables too can take the lead role | Not eating meat in no way means that you have to forgo the pleasures of variety and great VCUVKPIHQQF|9JGTGOGCVWUGFVQVCMGEGPVTG UVCIGKPITGFKGPVUUWEJCURWNUGUCPFITGGPUECP RNC[COCLQTRCTVKP[QWTEWNKPCT[RTQFWEVKQP 9JGVJGTKV UYJGCV|QTT[GQCVUQTDCTNG[QTGXGP URGNVITCKPRWNUGUQHHGTCYGCNVJQHDGPGƂVUKP VGTOUQHDCNNCUVCPFTQWIJCIG|XKVCOKPUCPF OKPGTCNUVQMGGR[QWT|FKGVJGCNVJ[CPFQPVTCEM|

64 Vegetarian 65 &KOUWOYKVJRCMEJQKƂNNKPI

5GTXGU

-PGCFVJGƃQWTCRKPEJQH Ingredients: 1UCNVCPFONYCVGTVQC | UOQQVJFQWIJUJCRGKPVQC IƃQWT DCNNEQXGTCPFNGCXGVQTGUVHQT Salt OKPWVGU|| IRCMEJQK DWPEJURTKPIQPKQPU In the meantime clean ICTNKEENQXGU 2VJGRCMEJQKCPFRNCEG| IIKPIGTTQQV NCTIGQWVGTNGCXGUVQQPGUKFG IUCNVGFECUJGYPWVU 4GOQXGVJGYJKVGTKDUHTQOVJG VDURUQ[UCWEG TGOCKPKPIRCMEJQKCPFEWVVJG VURFCTMUGUCOGQKN NGCXGUKPVQXGT[VJKPUVTKRU|%NGCP |VURFCTMJQPG[ CPFƂPGN[UNKEGVJGURTKPIQPKQPU VURNKOGLWKEG CPFICTNKE|2NCEGKPCRGTHQTCVGF Pepper EQPVCKPGTYKVJVJGRCMEJQKUVTKRU | CPFEQQM|5GGUGVVKPIUDGNQY (NQWTHQTTQNNKPIQWV 5Q[UCWEG 2GGNCPFƂPGN[ITCVG 5YGGVUQWTEJKNNKUCWEG 3VJGIKPIGTCPFEJQR | VJGECUJGYU#FFVJGOVQ Steam oven settings: VJGEQQMGFXGIGVCDNGUCPF ϯ1XGPYKVJQWVRTGUUWTG UGCUQP|YGNNYKVJUQ[UCWEG Ͽ1XGPYKVJRTGUUWTG UGUCOGQKNJQPG[NKOGLWKEG UCNVCPFRGRRGT

&KXKFGVJGFQWIJKPVQ| 4RQTVKQPUCPFTQNNVJGFQWIJ DCNNUQWVQP|CNKVVNGƃQWTKPVQ XGT[VJKPEKTENGU| ´CRRTQZ EO 2NCEGCRRTQZ|VGCURQQPU QH|ƂNNKPI|KPVJGEGPVTGQHGCEJ QH|VJGFQWIJEKTENGUYTCRVJG FQWIJQXGTCPFVYKUVKPVQC >> Tip: NKVVNGRCTEGN|2NCEGVJGFKOUWO 2CMEJQKKUENQUGN[TGNCVGFVQ RCTEGNUKPCRGTHQTCVGFEQPVCKPGT %JKPGUGECDDCIG+VITQYUKP QPVJGTGOCKPKPIRCMEJQK Step 2 NQQUGJGCFUYKVJRCNGTKDU6JG NGCXGUVQCNGCHCPF ϯŒ%||OKPWVGU NGCXGUCTGFCTMITGGPUKOKNCT UVGCO|5GGUGVVKPIUDGNQY5GTXG ϿŒ%OKPWVGU VQEJCTF|2CMEJQKKUWUGFCUC XGIGVCDNGCPFCUCNCFCPFECP FKOUWOJQVYKVJEJKNNKCPFUQ[ | DGWUGFKPFKUJGUCUCUWDUVKVWVG UCWEGUHQTFKRRKPI Step 4 HQTEJCTFCPFURKPCEJ|$GECWUGKV ϯŒ%||OKPWVGU EQPVCKPUCNQVQHOQKUVWTGRCMEJQK ϿŒ%OKPWVGU KUDGUVWUGFYJGPHTGUJ

66 Vegetarian 67 %CDDCIGRCTEGNUYKVJNGPVKNU

5GTXGU

%NGCPFGUGGFCPFƂPGN[ Ingredients: 1FKEGVJGRGRRGTU2GGNEQTG | CPFƂPGN[FKEGVJGCRRNGU I|RGRRGTU 2GGNCPFEJQRVJG|UJCNNQVUCPF |EQQMKPICRRNG CRRTQZ ICTNKEENQXGU|2NCEGVJGRTGRCTGF g) KPITGFKGPVUYKVJVJGNGPVKNUKPC UJCNNQVU UQNKFEQPVCKPGTCPFUGCUQPYKVJ ICTNKEENQXGU RCRTKMCEC[GPPGRGRRGTCPF ITGFNGPVKNU UCNV|#FFVJGUVQEMCPFEQQM5GG VURTGFRCRTKMC UGVVKPIUDGNQY %C[GPPGRGRRGT 5CNV +PVJGOGCPVKOGYCUJCPF ONXGIGVCDNGUVQEM FTCKPVJGECDDCIGNGCXGU|CPF NCTIGUCXQ[ECDDCIGNGCXGU EWVVJG|VJKEMEGPVTCNTKDUUQVJG[ GCEJCRRTQZI  CTGƃCV|2NCEGVJGNGCXGUKPC |RQOGITCPCVG CRRTQZ| RGTHQTCVGFEQPVCKPGT*CNXGVJG I RQOGITCPCVGCPFTGOQXGVJG | UGGFUVCMKPIECTGVQFKUECTF|VJG Steam oven settings: YJKVGKPPGTOGODTCPGU ϯ1XGPYKVJQWVRTGUUWTG Ͽ1XGPYKVJRTGUUWTG 6CMGVJGNGPVKNCPFXGIGVCDNG | 3OKZVWTGQWVQHVJGQXGP | %QQMVJGECDDCIGNGCXGUWPVKN VJG[CTGUQHV5GGUGVVKPIUDGNQY

5VKTVJGRQOGITCPCVGUGGFU 4KPVQVJGNGPVKN|CPFXGIGVCDNG OKZVWTGCPFUGCUQP|YGNNYKVJ UCNVCPFEC[GPPGRGRRGT5RTGCF VYQJGCRGFVGCURQQPUQHVJG OKZVWTGQPVQVJGECDDCIG NGCXGUTQNNWRCPFUGEWTG Step 1 YKVJEQEMVCKNUVKEMU2NCEGKPC ϯŒ%||OKPWVGU RGTHQTCVGFEQPVCKPGTCPFEQQM ϿŒ%OKPWVGU 5GGUGVVKPIUDGNQY | Step 3 ϯŒ%||OKPWVG ϿŒ%OKPWVG >> Tip: | ;QWECPTGRNCEGVJGRQOGITCPCVG Step 4 YKVJCRRTQZIGZVTCQHCRRNG ϯŒ%|OKPWVGU CPFRGRRGTU6JGƂNNKPIKUCNUQ ϿŒ%OKPWVGU FGNKEKQWUUGTXGFCUCUCNCF

68 8GIGVCTKCP Steamed corn-on-the-cob YKVJVQOCVQUCNUC

5GTXGU

9CUJVJGVQOCVQGURNCEGKP Ingredients: 1CRGTHQTCVGFEQPVCKPGTCPF | EQQM5GGUGVVKPIUDGNQY#NNQY 500 g tomatoes VJGOVQEQQNVJGPUMKPVJGO 4 corn-on-the-cob (each 300 g) | ™|WPYCZGFNKOG 4GOQXGVJG|JWUMUCPF UOCNNTGFEJKNNKRGRRGT| 2UKNM[|UVTKPIUHTQOVJGEQDU IUQHVDWVVGT YCUJCPFRCVFT[|2NCEGKPC 5CNV RGTHQTCVGFEQPVCKPGTCPFEQQM ˜RKPGCRRNG CRRTQZI  5GGUGVVKPIUDGNQY|| URTKIUEJGTXKN | | 6QOCMGVJGUCNUCJCNXGFG Steam oven settings: 3UGGFCPFFKEGVJGVQOCVQGU ϯ1XGPYKVJQWVRTGUUWTG 9CUJVJGNKOGƂPGN[ITCVGVJG Ͽ1XGPYKVJRTGUUWTG RGGNCPFUSWGG\GQWVVJGLWKEG | %NGCPFGUGGFCPFƂPGN[EJQR | VJGEJKNNK/KZJCNHQHVJGEJKNNK YKVJDWVVGTVURNKOGLWKEGCPF CNKVVNGNKOG\GUVCPFUGCUQPYKVJ UCNV | 2GGNVJGRKPGCRRNGTGOQXG 4VJGEQTGCPFƂPGN[FKEG VJGƃGUJ6GCTQHHCPFEJQR VJGEJGTXKNNGCXGUCPF|OKZYKVJ VJGRKPGCRRNGVQOCVQGUCPF TGOCKPKPIEJKNNKCPFUGCUQPYKVJ UCNVVJGTGOCKPKPINKOGLWKEG CPF\GUV%QCVVJG|EQTPQPVJG EQDYKVJVJGURKE[DWVVGTYJKNG UVKNNJQVCPFUGTXGYKVJVJGUCNUC

Step 1 ϯŒ%||OKPWVG ϿŒ%OKPWVG | Step 2 ϯŒ%|OKPWVGU ϿŒ%OKPWVGU

Vegetarian 69 Stuffed vine leaves

Serves 4

%NGCPCPFƂPGN[UNKEGVJG Ingredients: 1URTKPIQPKQP2NCEGKPC|UQNKF | cooking container with the rice, 1 spring onion pine nut kernels, raisins, saffron 100 g long grain rice CPFCNKVVNGUCNV2QWTKP|ON 40 g pine nut kernels YCVGTVQEQXGTVJGTKEG|CPF 70 g raisins EQQM5GGUGVVKPIUDGNQY| A few saffron threads | Salt Allow the rice to cool and 2 tsp lemon juice 2season with salt, lemon juice VDUREJQRRGFOKPV| and mint. Crumble the feta and 250 g mild feta cheese UVKTKVKP| Approx. 30 vine leaves (in | brine, 150-200 g) Rinse the vine leaves 1 unwaxed lemon 3thoroughly in hot water and 3-4 bay leaves drain well, cut out the stalk if | necessary, cut the thicker ribs Butter for greasing UQVJG[CTGƃCVQTTGOQXG | GPVKTGN[|5RQQPQP|VURQH Steam oven settings: the rice mixture, depending on ϯ Oven, without pressure the size of the leaf, fold in the Ͽ Oven, with pressure sides and roll up tightly. Place | close together in a buttered, | perforated container. | Wash the lemon under hot 4water, dry and slice thinly. Place bay leaves between the stuffed vine leaves and cook. See UGVVKPIUDGNQY|5GTXGXKPGNGCXGU hot or cold with pitta bread and CFKR|

Step 1 ϯŒ%||OKPWVGU >> Tip: ϿŒ%OKPWVGU Stuffed vine leaves can be | RTGRCTGFKPCFXCPEG|CPFUGTXGF Step 4 cold. To do this, drizzle them with ϯŒ%||OKPWVGU oil to stop them from drying out ϿŒ%OKPWVGU and store in the fridge.

70 Vegetarian 71 2WORMKPYKVJQTCPIGQKN

5GTXGU

9CUJVJGRWORMKPJCNXG Ingredients: 1CPFTGOQXGVJGUGGFUCPF | VJGƂDTQWUKPPGTƃGUJ%WVVJG MI|UOCNNRWORMKPQT HTWKVKPVQUNKEGUCRRTQZ|EO *QMMCKFQUSWCUJ VJKEM WPYCZGFQTCPIG ™DWPEJVJ[OG 9CUJCPF|FT[VJGQTCPIG ONQNKXGQKN 2CPFƂPGN[ITCVGVJGRGGN 5CNV 2WNNQHHVJGVJ[OGNGCXGU $NCEMRGRRGT EJQRCPFOKZVQIGVJGTYKVJ ITQEMGV QNKXGQKNQTCPIGRGGNUCNVCPF IIQCVU EJGGUG RGRRGT|%QXGTVJGRWORMKPUNKEGU | QPDQVJUKFGUYKVJšQHVJGQKN Steam oven settings: RNCEGKPCUQNKFEQPVCKPGTCPF ϯ1XGPYKVJQWVRTGUUWTG EQQM5GGUGVVKPIUDGNQY| Ͽ1XGPYKVJRTGUUWTG | +PVJGOGCPVKOG 3ENGCPVJGTQEMGVVGCT VJGNGCXGUCPFFKXKFG DGVYGGPRNCVGU|2NCEG|VJG RWORMKPQPVQRFTK\\NG YKVJTGOCKPKPI|QTCPIGQKN UECVVGT|YKVJUOCNNRKGEGUQH IQCVUEJGGUGCPFUGTXG

>> Tip: *QMMCKFQRWORMKPKUCUOCNNV[RG QHUSWCUJYKVJVJKPUMKPYJKEJECP Step 2 DGGCVGP|6JGƃGUJJCUCPWVV[ ϯŒ%||OKPWVGU CTQOCCPFEQORNGOGPVUOCP[ ϿŒ%OKPWVGU FKHHGTGPVƃCXQWTU

72 8GIGVCTKCP Vegetable rolls

Serves 4

Place the spelt grain and Ingredients: 1water in a solid container | and cook. See settings below. 100 g spelt grain 100 ml water Dice the peppers and 1 red pepper 2QPKQPRNCEGKPCRGTHQTCVGF 1 green pepper container and cook together 1 onion with the spelt. See settings 1 Chinese cabbage below. 100 g grated cheese 2 tbsp chopped parsley $NCPEJVJGNCTIGNGCXGUQH I|ETÄOGHTCÊEJG 3the Chinese cabbage in |OGFKWOGII| CRGTHQTCVGFEQPVCKPGT5GG Salt settings below. Pepper | Mix all the other ingredients Steam oven settings: 4and season with salt and ϯ1XGPYKVJQWVRTGUUWTG pepper. Spread on the Chinese Ͽ1XGPYKVJRTGUUWTG ECDDCIGNGCXGUTQNNWRCPFEQQM | CICKP5GGUGVVKPIUDGNQY|5GTXG | YKVJNCODUNGVVWEG |

Step 1 ϯŒ%||OKPWVGU ϿŒ%||OKPWVGU | Step 2 ϯŒ%|OKPWVGU ϿŒ%|OKPWVGU | Step 3 ϯŒ%||OKPWVGU ϿŒ%|OKPWVGU | >> Tip: Step 4 9JGPEQQMKPIYKVJUVGCO[QW ϯŒ%|OKPWVGU can cook on all levels at the same ϿŒ%||OKPWVGU time, saving both time and energy.

Vegetarian 73 )TGGPVCINKCVGNNGYKVJ CUGNGEVKQPQHUCWEGU

Serves 4

2NCEGVJGVCINKCVGNNGKP Ingredients: 1UQNKFEQPVCKPGTUCPFƂNNYKVJ | YCVGTVQEODGNQYVJGTKO 500 g green tagliatelle #FFUCNVCPFEQQM5GGUGVVKPIU Water DGNQY Salt |VDURQKN| )QTIQP\QNCUCWEGFKEGVJG | 2EJGGUGCPFJGCVKPCRCPQP )QTIQP\QNCUCWEG VJGJQDQXGTCNQYJGCV5VKT I)QTIQP\QNCEJGGUG KPVJGETGCO/KZVJGOKNMCPF |ONFQWDNGETGCO EQTPƃQWTCPFFTK\\NGKPVQVJG ONOKNM UCWEGUVKTTKPICU[QWFQ$TKPI VDUREQTPƃQWT VQVJGDQKNVJGPUGCUQPVQVCUVG Salt YKVJUCNVRGRRGTCPFPWVOGI 2GRRGT 0WVOGI $CUKNUCWEG(KPGN[EJQR | VJGDCUKNVJGPOKZCNNVJG $CUKNUCWEG KPITGFKGPVUHQTVJGUCWEG DWPEJQHDCUKN VQIGVJGT IETÄOGHTCÊEJGYKVJ JGTDU .GOQPLWKEG Salt | Steam oven settings: ϯ1XGPYKVJQWVRTGUUWTG Ͽ1XGPYKVJRTGUUWTG

Step 1 ϯŒ%||OKPWVGU ϿŒ%||OKPWVGU

74 Vegetarian 75 Vegetarian stuffed peppers

Serves 4

Place the grain and stock in a Ingredients: 1solid container and cook. See | settings below. 100 g cracked spelt | 100 ml vegetable stock Wash the peppers and cut 4 peppers 2the lids off at the stalk end. 2 tbsp diced pepper 2WVVJGRGRRGTUVQQPGUKFG|CPF 100 g grated carrot FKEGVJGƃGUJHTQOVJGNKFU 100 g sweet corn 2NCEGVJGFKEGFRGRRGT|KPC 2 onions solid container with the carrots, 2 tbsp butter sweet corn, onion and butter. 100 g crème fraîche Cover with heat-resistant foil or 4 tbsp chopped parsley a lid* and steam. See settings 2 tbsp grated cheese DGNQY|| Salt | Pepper Mix the crème fraîche, Paprika 3parsley, cracked spelt and | cheese and season with salt, Sauce: pepper and paprika. Stir this 125 ml vegetable stock KPVQVJGXGIGVCDNGUCPFVJGPƂNN 2 tbsp tomato purée the peppers with the mixture. 100 g crème fraîche Place in a perforated container Salt with a solid container under it Pepper to catch any juices and cook. See Paprika settings below. Sugar | | To make the sauce stir the Steam oven settings: 4tomato purée into the ϯ Oven, without pressure vegetable stock, add the crème Ͽ1XGPYKVJRTGUUWTG| fraîche and season with salt, | pepper, paprika and a little sugar to taste. Once cooked Step 1 serve on a bed of rice garnished ϯŒ%||OKPWVGU with freshly chopped herbs. ϿŒ%||OKPWVGU | || Step 2 | ϯŒ%|OKPWVGU | ϿŒ%||OKPWVGU | | | | Step 3 | ϯŒ%||OKPWVGU *Lids for Miele steam oven containers ϿŒ%||OKPWVGU CTGCXCKNCDNGHTQOVJG/KGNG|9GDUJQR

76 Vegetarian /WUJTQQOFWORNKPIU YKVJCRWORMKPUCWEG

Serves 4

5VKTVJG[GCUVKPVQVJG 6CMGVJGFQWIJQWVQH Ingredients: 1NWMGYCTOOKNMVJGPCFFVJG 4VJGQXGPCPFFKXKFGKPVQ | ƃQWTUWICTUCNVGII[QNMCPF RQTVKQPUQPCFWUVGFUWTHCEG| I|HTGUJ[GCUV IQHUQHVDWVVGT-PGCFHQT 2TGUUGCEJQPGƃCVCPFTQNN ONOKNMHCVEQPVGPV CRRTQZOKPWVGUVQCUOQQVJ KPVQEKTENGUCRRTQZ|´EO| IƃQWT FQWIJ|2NCEGWPEQXGTGFKPVJG 2NCEGCJGCRGFURQQPHWNQHVJG RKPEJQHUWICT QXGPCPFNGCXGVQRTQXG5GG OWUJTQQOOKZQPGCEJCPF IUCNV UGVVKPIUDGNQY YTCRVJGFQWIJCTQWPFKVVQ OGFKWOGII[QNM HQTOCDCNN|%QXGTCPFNGCXGVQ IDWVVGT (KPGN[EJQRVJGRCTUNG[UNKEG RTQXGHQTCPQVJGTOKPWVGU| ™DWPEJQHRCTUNG[ 2VJGOWUJTQQOUWRVJKPN[ 6JGPRNCEGKPCITGCUGF IYJKVGOWUJTQQOU CPFEJQRWRVJGQPKQPU.KIJVN[ RGTHQTCVGFEQPVCKPGT5NKFGVJKU UOCNNQPKQPU HT[VJGOWUJTQQOUKPDCVEJGUKP KPVQVJGQXGPWPFGTPGCVJVJG 5CNV CNKVVNGJQVDWVVGTWPVKNCNNVJG RWORMKPEQPVCKPGTCPFEQQM 0WVOGI NKSWKFJCUGXCRQTCVGF9KVJVJG DQVJVQIGVJGT5GGUGVVKPIU Pepper NCUVDCVEJQHOWUJTQQOUCFF DGNQY UOCNNRWORMKP JCNHVJGEJQRRGFQPKQPUVJGP CRRTQZMI UGCUQPYGNNYKVJUCNVRGRRGT &TCKPVJGRWORMKP ONCRRNGLWKEG CPFPWVOGI|(QNFKP|QHVJG 5TGVCKPKPIVJGLWKEGU2WTÅG ONXGIGVCDNGUVQEM RCTUNG[CPFNGCXGVQEQQN|| VJGRWORMKPƃGUJYKVJON (NQWT QHVJGEQQMKPILWKEGUVJGPOKZ | 2GGNVJGRWORMKPJCNXGKV KPVJGETÄOGHTCÊEJG5GCUQP $WVVGTHQTITGCUKPI 3CPFTGOQXGVJG|UGGFUCPF VQVCUVGCPFCFFOQTGQHVJG IETÄOGHTCÊEJG ƂDTQWUOCVVGT&KEGVJGƃGUJ EQQMKPILWKEGUKHPGEGUUCT[5GTXG | CPFRNCEGKPCUQNKFEQPVCKPGT VJGUCWEGYKVJVJGOWUJTQQO || YKVJVJGTGOCKPKPIQPKQPVJG FWORNKPIU)CTPKUJYKVJCHGY Steam oven settings: CRRNGLWKEGCPFVJGUVQEM5GCUQP NGHVQXGTOWUJTQQOUCPFHTGUJN[ ϯ1XGPYKVJQWVRTGUUWTG VQVCUVGYKVJUCNVCPFRGRRGT EJQRRGFRCTUNG[ Ͽ1XGPYKVJRTGUUWTG | |

Step 1 ϯŒ%||OKPWVGU ϿŒ%||OKPWVGU | Step 4 ϯŒ%||OKPWVGU ϿŒ%||OKPWVGU

8GIGVCTKCP 77 Potatoes with a choice of dips

Serves 4

Wash and scrub the Ingredients: 1potatoes, place in a | perforated container and cook. 750 g potatoes (in their skins) See settings below. | | Dip 1: Dip 1: Chop the shallot, 1 red and 1 yellow pepper 2peppers and chives. Mix 1 shallot together and season with salt 1 tbsp green peppercorns and pepper ½ bunch of chives | 200 g vegetable spread Dip 2: Mix all the ingredients 150 g low fat quark 3together and season with 50 g yoghurt (1.5% fat) salt and pepper. |VDUROWUVCTF | Salt &KR/KZVJGETGCOEJGGUG Pepper 4VQIGVJGTYKVJVJGETÄOG | HTCÊEJG%WVVJGUOQMGFUCNOQP Dip 2: into strips and stir in. Season 250 g low fat quark with salt and pepper and serve IETÄOGHTCÊEJG| garnished with chopped dill. |ƂPGN[FKEGFQPKQP |ETWUJGFICTNKEENQXG |VDUREJQRRGFJGTDU Salt Pepper | Dip 3: I|ETGCOEJGGUG IETÄOGHTCÊEJG IUOQMGFUCNOQP Salt Pepper Chopped dill | Steam oven settings: ϯ Oven, without pressure Ͽ Oven, with pressure

Step 1 ϯŒ%||OKPWVGU ϿŒ%||OKPWVGU

78 Vegetarian 79 Fish

Fishing for compliments | (KUJDGPGƂVUDQVJVJGDQF[CPFUQWN5CNVYCVGT ƂUJKUTKEJKPKQFKPGXKVCOKPURTQVGKPCPF QOGICHCVV[CEKFUYJKEJDQQUVRJ[UKECNƂVPGUU EQPEGPVTCVKQPNGXGNURQYGTUQHQDUGTXCVKQPCPF IGPGTCNYGNNDGKPI#NQYECNQTKGXGTUCVKNGHQQF ƂUJGPLQ[UITGCVRQRWNCTKV[KPOCP[SWCTVGTU CPFYGUJQWNFCNNGCVKVVYKEGCYGGMCURCTVQHC JGCNVJ[FKGV

80 Fish 81 (KUJTQWNCFGU YKVJCOWUVCTFUCWEG

Serves 4

&KEGVJGDTGCFTQNNCPF Ingredients: 1YJK\\VQƂPGDTGCFETWODU | KPCHQQFRTQEGUUQT&T[TQCUV 1 day old bread roll VJGOWUVCTFUGGFKPCHT[KPI 2-3 tbsp mustard seed RCPVJGPNGCXGVQEQQN2NWEM |DWPEJQHFKNN CPFƂPGN[EJQRVJGFKNN/KZVJG |VURUVTQPIOWUVCTF OWUVCTFETÄOGHTCÊEJGOWUVCTF IETÄOGHTCÊEJG UGGFCPFDTGCFETWODU5GCUQP Salt YKVJUCNVRGRRGTCPFUWICTVQ Pepper VCUVGCPFVJGPRNCEGVQQPGUKFG Sugar | |EQWTIGVVGU IGCEJ %NGCPVJGEQWTIGVVGCPFEWV IƂTOƂUJ 2NGPIVJYC[UKPVQUNKEGU GINKPIEQFQTUCNOQPVTQWV CRRTQZOOVJKEM2NCEGKP | RGTHQTCVGFEQPVCKPGTUCPFEQQM Steam oven settings: WPVKNUQHV5GGUGVVKPIUDGNQY ϯ1XGPYKVJQWVRTGUUWTG | Ͽ1XGPYKVJRTGUUWTG 9CUJCPFRCVFT[VJGƂUJ | 3%WVKPVQRKGEGUEOYKFGVJG | UCOGNGPIVJCUVJGEQWTIGVVG UNKEGU5GCUQPVJGEQWTIGVVGU CPFƂUJYKVJUCNVCPFRGRRGT %QCVGCEJEQWTIGVVGUNKEGYKVJ VJGOWUVCTFETGCOCPFRNCEG CRKGEGQHƂUJQPVQR4QNNWR CPFUGEWTGYKVJCEQEMVCKNUVKEM| 2NCEGWRTKIJVKPCRGTHQTCVGF EQPVCKPGTCPFRNCEGKPVJGQXGP QXGTCUQNKFEQPVCKPGTVJGPEQQM 5GGUGVVKPIUDGNQY

Step 2 ϯŒ%|OKPWVGU >> Tip: ϿŒ%OKPWVGU .KPIEQFKUVJGNCTIGUVQHVJGEQF | HCOKN[ITQYKPIVQCDQWVEO Step 3 NQPICPFCDQWVMIKPYGKIJV+V ϯŒ%||OKPWVGU KUCRQRWNCTƂUJCPFECPDGUGTXGF ϿŒ%OKPWVGU UOQMGFQTUCNVGF

82 (KUJ 83 6CINKCVVGNK YKVJEQFKPCETGCOUCWEG

5GTXGU

4KPUGCPFRCVFT[VJGƂUJ Ingredients: 1%WVKPVQEOEWDGU | %NGCPVJGEQWTIGVVGUEWVKP IEQFƂNNGV JCNHNGPIVJYC[UCPFEJQRKPVQ I|EQWTIGVVGU |EOEWDGU2NCEGDQVJKPCUQNKF 5CNV EQPVCKPGTCPFUGCUQPYKVJUCNV Pepper CPFRGRRGT| DC[NGCH | URTKIUQHVJ[OG 6KGVJGDC[NGCHVJ[OGCPF URTKIUQHTQUGOCT[ 2TQUGOCT[VQIGVJGTCPFCFF ONFQWDNGETGCO VQVJGƂUJ/KZVJGFQWDNG ONFT[YJKVGYKPG ETGCOYKPGCPFUVQEMCPFRQWT ONXGIGVCDNGUVQEM QXGTVJGƂUJ-PGCFVJGƃQWT I|ƃQWT CPFDWVVGTCPFHQTOKPVQNKVVNG IDWVVGT DCNNU&TQRVJGUGKPVQVJGNKSWKF IITGGPVCINKCVGNNG CPFEQQM5GGUGVVKPIUDGNQY | | Steam oven settings: /GCPYJKNGEQQMVJG ϯ1XGPYKVJQWVRTGUUWTG 3VCINKCVGNNGKPDQKNKPI Ͽ1XGPYKVJRTGUUWTG YCVGTCEEQTFKPIVQVJGRCEMGV KPUVTWEVKQPUVJGPFTCKPVJGO | 4GOQXGVJGDWPEJQHJGTDU 4HTQOVJGUCWEG7UKPICHQTM ECTGHWNN[UVKTVJGƃQWTDCNNUKPVQ VJGUCWEGUGCUQPVQVCUVGCPF UGTXGYKVJVJGPQQFNGU

Step 2 ϯŒ%||OKPWVGU ϿŒ%OKPWVGU

84 (KUJ %CPPGNNQPKUVWHHGF YKVJUCNOQPCPFCURCTCIWU

Serves 4

9CUJVJGCURCTCIWU2GGNVJG Ingredients: 1YJKVGCURCTCIWUEQORNGVGN[ | CPFUPCRQHH|VJGDQVVQOVJKTF I|GCEJQHYJKVGCPFITGGP QHVJGITGGPCURCTCIWU5RNKV CURCTCIWU KPJCNHCPFEQQMKPRGTHQTCVGF UJCNNQVU EQPVCKPGTU2GGNCPFVJKPN[UNKEG UJGGVUQHNCUCIPG VJGUJCNNQVUVJGPUECVVGTQXGTVJG 5CNV CURCTCIWU2NCEGKPVJGQXGPCPF IUCNOQPƂNNGV EQQM5GGUGVVKPIUDGNQY DWPEJQHDCUKN IETÄOGHTCÊEJG /GCPYJKNGEQQMVJGUJGGVU 2GRRGT 2QHNCUCIPGKPUCNVGFDQKNKPI IDWVVGT YCVGTQPVJGJQDCEEQTFKPI | VQVJGRCEMGVKPUVTWEVKQPU $WVVGTHQTITGCUKPI 9JGPUQHVGPQWIJVQHQTOKPVQ | ECPPGNNQPKRNWPIGKPVQKEGEQNF Steam oven settings: YCVGT ϯ1XGPYKVJQWVRTGUUWTG Ͽ1XGPYKVJRTGUUWTG 4KPUGCPFRCVFT[VJGUCNOQP 3VJGPEWVKPVQUVTKRU2NWEM VJGDCUKNNGCXGUHTQOVJGUVGOU CPFRNCEGJCNHVQQPGUKFG%JQR WRVJGTGUV5VKTKPVQVJGETÄOG HTCÊEJGCPFUGCUQPYKVJUCNVCPF RGRRGT

&TCKPVJGNCUCIPGCPFEQCV 4GCEJQPGYKVJVJGDCUKN ETGCO|2NCEGCHGYRKGEGUQH ITGGPCPFYJKVGCURCTCIWUQP VJGOUECVVGTYKVJUJCNNQVUCPF UCNOQPUVTKRUCPFTQNNWR|2NCEG VJGECPPGNNQPKVKIJVN[VQIGVJGT KPCITGCUGFRGTHQTCVGF EQPVCKPGTCPFUVGCO5GG UGVVKPIUDGNQY Step 1 ϯŒ%||OKPWVGU /GNVVJGDWVVGTQPVJGJQD ϿŒ%OKPWVGU 5NKIJVN[UCNVKVCPFVQUUKPVJG | TGOCKPKPIDCUKNNGCXGU&TK\\NG Step 4 VJKUQXGTVJGECPPGNNQPKCPF ϯŒ%||OKPWVGU UGTXG ϿŒ%OKPWVGU

(KUJ 85 5GCDTGCOQPCDGF QHXGIGVCDNGU

5GTXGU

6GCTQHHVJGDCUKNNGCXGU Ingredients: 1CPFEJQRVJGOWRƂPGN[ | 9CUJVJGQTCPIGKPJQVYCVGT 1 bunch of basil FT[KVCPFƂPGN[ITCVGVJG |WPYCZGFQTCPIG RGGN5SWGG\GVJGLWKEG2GGN |ENQXGUQHICTNKE CPFETWUJVJGICTNKE/KZVJG |VDURQNKXGQKN ICTNKEYKVJVJGDCUKNVJGITCVGF Salt QTCPIGRGGNVDURQHQTCPIG 2GRRGT LWKEGQKNUCNVCPFRGRRGT 250 g courgettes 250 g celery Rinse the courgettes and 400 g carrots 2EGNGT[RGGNVJGECTTQVU%JQR |UGCDTGCO all three into batons about 5 CRRTQZIGCEJ EONQPI2NCEGKPRGTHQTCVGF | EQPVCKPGTUGCUQPYKVJCNKVVNG Steam oven settings: UCNVCPFRGRRGT| ϯ1XGPYKVJQWVRTGUUWTG Ͽ1XGPYKVJRTGUUWTG 4KPUGCPFRCVVJGƂUJFT[ 35RTKPMNGVDURQHVJGDCUKN UCWEGKPVJGECXKV[QHGCEJQPG CPFUGCUQPYKVJUCNV2NCEGVJG ƂUJQPVQRQHVJGXGIGVCDNGU CPFEQQM5GGUGVVKPIUDGNQY 5GTXGVJGƂUJYKVJVJG XGIGVCDNGUCPFVJGTGOCKPKPI UCWEG

Step 3 ϯŒ%||OKPWVGU ϿŒ%OKPWVGU

86 Fish 87 %QFYTCRRGFKPNGGMU

Serves 4

%NGCPVJGNGGMUCPFECTGHWNN[ Ingredients: 1TGOQXGVJGNCTIGUVQWVGT | NGCXGU9CUJVJGUGCPFVJGP MI|NGGMU DNCPEJVJGOKPCRGTHQTCVGF EQQMKPICRRNG EQPVCKPGTWPVKNVJG[CTGRNKCDNG (approx. 160 g) GPQWIJVQJCPFNG5GGUGVVKPIU |VDURNGOQPLWKEG DGNQY IETGCOEJGGUG | VDURJQTUGTCFKUJUCWEG 5NKEGVJGTGOCKPKPINGGMUKPVQ 5CNV TKPIUYCUJCPFFTCKPVJGO Pepper 2GGNEQTGCPFƂPGN[ITCVGVJG IƂNNGVQHEQF CRRNG/KZVJGCRRNGYKVJVJG ONFT[YJKVGYKPG ETGCOEJGGUGCPFJQTUGTCFKUJ ONFQWDNGETGCO and season to taste. Rinse and IDWVVGT RCVVJGƂUJFT[%WVKPVQHQWT $WVVGT|HQTITGCUKPI GSWCNRKGEGUCPFUGCUQPYKVJ | UCNVCPFRGRRGT Steam oven settings: | ϯ1XGPYKVJQWVRTGUUWTG 6CMGVJGNGGMNGCXGUQWVQH Ͽ1XGPYKVJRTGUUWTG 3VJGQXGPCPFRNCEGVJGNGGM TKPIUKPCUQNKFEQPVCKPGT5GCUQP CPFRQWTQXGTVJGYKPGCPF ETGCO&QVYKVJDWVVGT2NCEGKP VJGQXGPCPFEQQM5GGUGVVKPIU DGNQY | 6CMGNGGMNGCXGUCPFNC[ 4VJGOQXGTGCEJQVJGTKPC UVCTHQTOCVKQP2NCEGCRKGEG QHƂUJKPVJGOKFFNGCPFEQCV YKVJVJGCRRNGOKZVWTG(QNF VJGNGGMNGCXGUQXGTVJGVQRCPF Step 1 UGEWTGYKVJCEQEMVCKNUVKEM6JGP ϯŒ%|OKPWVGU RNCEGKPCITGCUGFRGTHQTCVGF ϿŒ%OKPWVG EQPVCKPGTCPFEQQMCNQPIUKFG | >> Tip: VJGNGGMTKPIU|5GGUGVVKPIU Step 3 %QFITQYUVQCPCXGTCIGQHEO DGNQY ϯŒ%||OKPWVGU KPNGPIVJYGKIJKPICTQWPFMI| ϿŒ%OKPWVG +VJCUCXGT[JKIJXKVCOKP#CPF &|EQPVGPV|CPFKUCXGT[XGTUCVKNG | MKVEJGPKPITGFKGPVYJKEJECPDG Step 4 EQQMGFKPCPWODGTQHFKHHGTGPV ϯŒ%||OKPWVGU YC[UKPENWFKPIITKNNKPIUVGCOKPI ϿŒ%OKPWVGU DCMKPITQCUVKPICPFHT[KPI

88 (KUJ 4QOCPQRGRRGTUUVWHHGFYKVJ tuna

5GTXGU

Put the rice with a little Ingredients: 1UCNVKPCUQNKFEQPVCKPGT | EQXGTYKVJYCVGTCPFEQQM5GG 75 g long grain rice UGVVKPIUDGNQY Salt 100 ml water %NGCPVJGRGRRGTUEWVKPJCNH 8 red Romano peppers 2NGPIVJYC[UTGOQXGCP[RKVJ 50 g sundried tomatoes in oil CPFTKPUG&TCKPVJGVQOCVQGU I|ITGGPQNKXGUUVQPGF| CPFQNKXGUCPFƂPGN[EJQR&TCKP 1 tin (140 g drained weight) VJGVWPCCPFDTGCMWRYKVJC VWPCƂUJKPDTKPG HQTM6GCTVJGQTGICPQNGCXGUQHH ™DWPEJQHQTGICPQ VJGUVGOUCPFEJQRƂPGN[ 125 g Ricotta Pepper /KZVJGVWPCQTGICPQ ONXGIGVCDNGUVQEM 3VQOCVQGUQNKXGUCPFTKEQVVC 100 ml dry white wine 5GCUQPYKVJUCNVCPFRGRRGT|(KNN | the peppers with the mixture Steam oven settings: CPFRNCEGKPCUQNKFEQPVCKPGT ϯ1XGPYKVJQWVRTGUUWTG 2QWTKPVJGUVQEMCPFVJGYKPG Ͽ1XGPYKVJRTGUUWTG CPFEQQM5GGUGVVKPIUDGNQY

>> Tip: 6JGRGRRGTUECPCNUQDGUVWHHGF Step 1 YJQNG6QFQUQTGOQXGVJGUVCNM ϯŒ%||OKPWVGU GPFECTGHWNN[ENGCPVJGECXKV[VJGP ϿŒ%OKPWVGU WUKPICURQQPƂNNVJGRGRRRGTU| 6T[VQIGVVJGOKZVWTGKPCUHCTCU | [QWECP1PEGEQQMGFVJGRGRRGTU Step 3 ECPDGEWVKPVQVJKEMUNKEGUCPF ϯŒ%||OKPWVGU UGTXGFQPCDGFQHNGVVWEGCUC ϿŒ%OKPWVGU UVCTVGT

(KUJ 89 Salmon trout with oriental greens

Serves 4

Rinse the asparagus and trim Ingredients: 1the bottom third of each | one. Peel and quarter the carrots 450 g green asparagus NGPIVJYC[U|%NGCPVJGURTKPI 500 g carrots onions and chop into 5 cm long 1 bunch of spring onions pieces. Place the vegetables into 175 g mung beansprouts a solid container together with (drained) the drained mung beansprouts. 2-3 cloves of garlic | 1 piece of ginger Peel the garlic and ginger (approx. 15 g) 2CPFƂPGN[ITCVGVJGO5VKT ONƂUJUVQEM KPVQVJGƂUJUVQEMVQIGVJGTYKVJ 40 ml dry sherry the sherry, 1 tbsp rice vinegar 2-3 tbsp rice vinegar and 3 tbsp soy sauce. Pour over 4-5 tbsp soy sauce VJGXGIGVCDNGUCPFEQQM5GG UCNOQPVTQWVƂNNGVU CRRTQZ UGVVKPIUDGNQY| IGCEJ&GHTQUVƂTUV|KH | frozen) Meanwhile rinse and pat Salt 3FT[VJGƂUJVJGPUGCUQP 1 unwaxed lime with salt. Wash the lime in hot Brown sugar water, rub dry and cut into VUREQTPƃQWT VJKPUNKEGU|.C[VJGƂUJQPVJG | vegetables and arrange the Steam oven settings: UNKEGUQHNKOGQPVQRVJGPEQQM ϯ Oven, without pressure See settings below. Ͽ Oven, with pressure | 2QWTVJGLWKEGUHTQOEQQMKPI 4into a small saucepan. Switch the oven off, and leave VJGXGIGVCDNGUCPFƂUJKPKVVQ MGGRYCTO|*GCVVJGLWKEGUQP a high setting for 3-4 minutes and bring to a rolling boil. Add VJGTGOCKPKPI|XKPGICTUQ[UCWEG and sugar to get a sweet and UQWTVCUVG||/KZVJGEQTPƃQWT Step 2 with a little water and use to ϯŒ%||OKPWVGU VJKEMGPVJGUCWEG5GTXGYKVJVJG ϿŒ%OKPWVGU ƂUJCPFVJGXGIGVCDNGUVQIGVJGT | with some steamed rice. Step 3 ϯŒ%|OKPWVGU ϿŒ%OKPWVGU

90 Fish 91 Tuna steaks with tomato rice

Serves 4

Pluck the leaves from about Ingredients: 16 sprigs of lemon thyme. | Peel the garlic and the shallots 1 small bunch of lemon thyme CPFEJQRƂPGN[YKVJVJGVJ[OG 2 cloves of garlic Mix into the olive oil and 2 shallots RGRRGTEQTPU|| 80 ml olive oil 5 black peppercorns Rinse and pat dry the VWPCƂUJUVGCMU 2tuna steaks. Place in the CRRTQZIGCEJ | marinade, cover and leave in the 500 g tomatoes TGHTKIGTCVQTHQTCDQWVJQWTU|| 200 g long grained rice 1 tsp mustard seed Wash the tomatoes, remove 250 ml vegetable stock 3the stalks and cut a cross into 1 tbsp tomato purée the top of each one. Place in a Salt perforated container and steam. Pepper See settings below. 100 g frozen peas 4-6 sprigs of basil Let the tomatoes cool | 4slightly, then remove the Steam oven settings: skins and dice them. ϯ Oven, without pressure Ͽ Oven, with pressure Place the rice, mustard seed, 5vegetable stock and tomato purée in a solid container. Season with salt and pepper and cook. See settings below.

Fold the diced tomatoes and 6peas into the rice, place the tuna on top and season lightly with salt. Drizzle the marinade Step 3 over the top and cook. See ϯŒ%||OKPWVG settings below. ϿŒ%OKPWVG | Pluck the leaves from the Step 5 7remaining sprigs of thyme ϯŒ%||OKPWVGU and the basil. Use to garnish the ϿŒ%OKPWVGU tomato rice and serve with the | tuna. Step 6 ϯŒ%||OKPWVGU ϿŒ%OKPWVGU

92 Fish Fillet of sole in a prawn sauce

5GTXGU

6TKOVJGNGOQPUQNGCPF #NVGTPCVKXG|%JCORCIPGUCWEG Ingredients: 1URTKPMNGYKVJNGOQPLWKEG | | 5GCUQPYKVJUCNVCPFRGRRGT *GCVVJGDWVVGTQPVJGJQD INGOQPUQNGƂNNGVU KPCHT[KPIRCP&KEGVJG Lemon juice Place in a solid container UJCNNQVCPFNKIJVN[HT[KPVJG Salt 2VQIGVJGTYKVJVJGRTCYPU DWVVGT Pepper CPFƂUJUVQEMCPFEQQM5GG 250 g frozen prawns UGVVKPIUDGNQY #FFVJGEJCOICIPGTGFWEG ONƂUJUVQEM 5VQJCNHVJGPRCUUVJTQWIJC |VURHTQ\GPFKNN #HVGTEQQMKPIHQNFKP UKGXG 2–3 tbsp sour cream 3VJGUQWTETGCOCPFCFF 9JKVGYKPGQTNGOQPLWKEG YJKVGYKPGQTNGOQPLWKEG #FFVJGETGCOCPFTGFWEG | VQVCUVG|+HYKUJGFVJGUCWEG 6CICKP5GCUQPVQVCUVGYKVJ Alternative ECPDGVJKEMGPGFYKVJCNKVVNG UCNVRGRRGTCPFCNKVVNGNGOQP %JCORCIPGUCWEG EQTPƃQWT LWKEG|$GCVVJGDWVVGTKPVQVJG |VDURDWVVGT UCWEGDKVD[DKV|,WUVDGHQTG |UJCNNQV UGTXKPIUVKTVJGEJQRRGFEJGTXKN ONEJCORCIPG KPVQVJGUCWEG 250 ml double cream Salt Pepper #|USWGG\GQHNGOQPLWKEG |VDURXGT[EQNFDWVVGT |VDUREJGTXKN | Steam oven settings: ϯ1XGPYKVJQWVRTGUUWTG Ͽ1XGPYKVJRTGUUWTG

5VGR >> : ϯŒ%||OKPWVGU +PUVGCFQHUQNGVJKUTGEKRGEQWNF ϿŒ%||OKPWVGU CNUQDGOCFGYKVJƂNNGVUQHRNCKEG

(KUJ 93 (KUJEWTT[

5GTXGU

%NGCPCPFFKEGVJGƂUJ Ingredients: 15GCUQPYKVJUQ[UCWEGNKOG | LWKEGUCNVCPFRGRRGT IƂTOYJKVGƂUJ GI | UJGCVƂUJ 2GGNCRKGEGQHIKPIGTCPF VDURUQ[UCWEG 2ITCVGKV%TWUJVJGICTNKECPF VDURNKOGLWKEG FGUGGFCPFƂPGN[FKEGVJGEJKNNK 5CNV RGRRGT|| Pepper | 5QOGIKPIGT 2NCEGCNNVJGKPITGFKGPVU ENQXGQHICTNKE 3GZEGRVHQTVJGURTKPIQPKQP EJKNNKRGRRGT KPCUQNKFEQPVCKPGTCPFEQQM VDURITCVGFEQEQPWV 5GGUGVVKPIUDGNQY ONEQEQPWVOKNM | VDUREWTT[RQYFGT %NGCPVJGURTKPIQPKQPUCPF DWPEJQHURTKPIQPKQPU 4UNKEGKPVQTKPIU5MKPCPF TKRGRGCEJGU EJQRWRVJGRGCEJGU|#FFVQ | VJGTGUVQHVJGKPITGFKGPVUCPF Steam oven settings: EQQM5GGUGVVKPIUDGNQY ϯ1XGPYKVJQWVRTGUUWTG Ͽ1XGPYKVJRTGUUWTG |

>> Tip: Step 3 5JGCVƂUJECPITQYVQCDQWV ϯŒ%||OKPWVGU OGVTGUKPNGPIVJCPFMIKP ϿŒ%||OKPWVGU YGKIJV6JG[VCUVGVJGKT|DGUVWR VQMI|6JG[CTGHQWPFCVVJG | DQVVQOQHNCMGUCPFKPFGGRTKXGTU Step 4 CUYGNNCUKPVJGUGC+H[QWECPPQV ϯŒ%||OKPWVGU ƂPFUJGCVƂUJWUGCƂTOYJKVGƂUJ ϿŒ%||OKPWVGU HQTVJKUTGEKRG

94 (KUJ 95 4QNNGFƂNNGVUQHRNCKEG in a piquant sauce

Serves 4

%NGCPVJGƂUJUGCUQPYKVJ Ingredients: 1salt, pepper and lemon juice | and spread with mustard and IRNCKEGƂNNGV horseradish sauce. Salt Pepper Cut the pickled gherkins into Lemon juice 2strips. Finely chop the onions Mustard CPFRNCEGQPVJGƂNNGVU4QNN Horseradish WRVJGƂUJCPFUGEWTGYKVJC 4 small pickled gherkins toothpick. Place in a perforated 2 small onions cooking container. ONƂUJUVQEM 100 ml white wine 2WVVJGƂUJUVQEMYJKVG 1 tbsp frozen dill 3wine and dill into a solid 20 g butter container. IƃQWT |ONFQWDNGETGCO -PGCFVJGDWVVGTCPFƃQWT | 4into small balls, place in the Steam oven settings: sauce and cook. ϯ Oven, without pressure Ͽ Oven, with pressure At the same time cook the 5ƂUJCPFVJGUCWEG5GG settings below. After cooking UVKTVQDTGCMWRVJGƃQWTDCNNU and thicken the sauce.

Stir in the double cream then 6season to taste with salt, pepper and white wine.

Step 5 ϯŒ%||OKPWVGU ϿŒ%||OKPWVGU

96 Fish Trout in white wine sauce

Serves 4

Peel the lemon, slice the Ingredients: 1carrots and clean the trout. | | For the sauce: Pour the white wine, vinegar, 1 unwaxed lemon 2water, lemon peel, carrots, 2 carrots JGTDUCPFURKEGUQXGTVJGƂUJKP 450 ml white wine a solid container and cook. See 150 ml white balsamic vinegar settings below. 150 ml water | 4 sprigs of parsley *GCVVJGDWVVGTKP|VDURQH 4 sprigs of thyme 3the sauce, pour this over the 1 tsp black peppercorns ƂUJCPFICTPKUJYKVJVJGNGOQP 6–8 cloves slices. Serve with rice topped 4 trout with chopped fresh herbs. Salt Pepper 75 g butter 6 tbsp stock Lemon slices | Steam oven settings: ϯ Oven, without pressure Ͽ Oven, with pressure

Step 2 ϯŒ%||OKPWVGU ϿŒ%||OKPWVGU

Fish 97 (KNNGVQHEQF in a tarragon sauce

5GTXGU

5GCUQPVJGEQFƂNNGVUYKVJ Ingredients: 1UCNVCPFEQQMKPCUQNKF | EQPVCKPGT5GGUGVVKPIUDGNQY|| EQFƂNNGVU 5CNV (KPGN[EJQRVJGVCTTCIQPCPF 3 sprigs of tarragon 2FKEGVJGUJCNNQV5YGCVJCNH UJCNNQV QHVJGVCTTCIQPCPFVJGUJCNNQV 20 g butter in butter on the hob. ONFT[XGTOQWVJ ON|UQWTETGCO #FFVJGXGTOQWVJDTKPIVQ sVURVCTTCIQPXKPGICT| 3VJGDQKNCPFTGFWEGD[JCNH %C[GPPGRGRRGT 5KGXGVJGUCWEGCPFRQWTKVDCEM | KPVQVJGRCP| Steam oven settings: ϯ1XGPYKVJQWVRTGUUWTG Add the sour cream and Ͽ1XGPYKVJRTGUUWTG 4DTKPIVQVJGDQKN5VKTKPVJG VCTTCIQPXKPGICTCPFUGCUQP YKVJUCNVCPFEC[GPPGRGRRGT

$GHQTGUGTXKPICFFVJGTGUV 5of the tarragon. Pour the UCWEGQXGTVJGƂUJCPFUGTXG

Step 1 ϯŒ%||OKPWVGU ϿŒ%||OKPWVGU

98 Fish 99 /QPMƂUJKPCOWUJTQQO sauce

Serves 4

5QCMVJGRQTEKPKOWUJTQQOU Ingredients: 1overnight, then drain them | and chop them up into small 30 g dried porcini mushrooms pieces. IUJCNNQVUƂPGN[FKEGF 20 g butter Place the shallots and butter |OQPMƂUJƂNNGVU IGCEJ 2in a solid container, cover* Juice of 1 lemon CPFEQQM5GGUGVVKPIUDGNQY ONƂUJUVQEM |VDURYJKVGYKPG Stir in the mushroom and ON|UQWTETGCO 3steep for 2 minutes. |VDUR|FQWDNGETGCO Salt 5MKPVJGOQPMƂUJ Pepper 4and place it in a solid | EQPVCKPGT||&TK\\NGYKVJNGOQP Steam oven settings: LWKEGCFFVJGUVQEMCPFYJKVG ϯ1XGPYKVJQWVRTGUUWTG YKPGCPFEQQM5GGUGVVKPIU Ͽ1XGPYKVJRTGUUWTG DGNQY|2NCEGVJGƂUJVQQPGUKFG | CPFMGGRYCTO | || /CMGCUCWEGD[JGCVKPI | VJGEQQMKPILWKEGUHTQOVJG ƂUJ|VQIGVJGTYKVJVJGUVGCOGF shallots on the hob and add the sour cream and the double ETGCO5GCUQPYKVJUCNVCPF pepper and pour this over the ƂUJ5GTXGYKVJYKNFTKEGCPF broccoli.

>> Tip: Step 2 ϯŒ%||OKPWVGU Porcini mushrooms have a ϿŒ%||OKPWVGU RCTVKEWNCTN[FGNKECVGƃCXQWTCPF are in season during the summer | OQPVJU$GECWUGQHVJGKTTCTKV[ Step 4 VJG[ECPDGFKHƂEWNVVQƂPFHTGUJ ϯŒ%||OKPWVGU JQYGXGTFTKGFRQTEKPKKUTGCFKN[ * Lids for Miele steam oven containers ϿŒ%||OKPWVGU available. are available from the Miele Webshop.

100 Fish 101 Haddock in a mustard sauce

Serves 4

%NGCPVJGƂUJFKEGCPF Ingredients: 1UGCUQPYKVJCNKVVNGUCNV|| | 500 g haddock (KPGN[EJQRWRVJGNGGMUCPF 200 g leeks and celery 2EGNGT[|| ONƂUJUVQEM 125 ml white wine Place all the ingredients in a |VUROKZGFJGTDU 3solid container and cook. See | UGVVKPIUDGNQY Sauce: |OGFKWOGII[QNMU /KZVJGGII[QNMUYKVJVJG |VDURƂUJUVQEM 4ƂUJUVQEMCPFYJKVGYKPG |VDURYJKVGYKPG VJGPJGCVQXGTCDCKPOCTKG VURUJCTROWUVCTF CPFDGCV|WPVKNHQCO[(QNFKP |VDUREQCTUGITCKPGFOWUVCTF VJGOWUVCTFCPFFQWDNGETGCO |VDURFQWDNGETGCO CPFUGCUQPYKVJUCNVRGRRGT 2GRRGT sugar and white wine to taste. Salt 5GTXGYKVJFKNNRQVCVQGUCPFC Sugar EWEWODGTUCNCF White wine | Steam oven settings: ϯ1XGPYKVJQWVRTGUUWTG Ͽ1XGPYKVJRTGUUWTG

>> Tip: /WUVCTFITCKPKUCGWTQRGCP URKEGWUGFRTKOCTKN[|HQTOCMKPI mustard, sauces, marinades CPFUCNCFU+VKURQRWNCTCUCP Step 3 CEEQORCPKOGPVVQƂUJCPFOCP[ ϯŒ%||OKPWVGU meats including sausages and cold ϿŒ%||OKPWVGU cuts.

102 Fish 6JCKƂUJEWTT[

Serves 4

*GCVVJGDWVVGTQPVJGJQD Ingredients: 1CPFUVKTKPVJGƃQWT#FFVJG | EQEQPWVOKNMCPFDTKPIVQVJG 50 g butter DQKN| IƃQWT | ONEQEQPWVOKNM &KEGVJGQPKQPCPFRNCEGKP QPKQP 2CUQNKFEQPVCKPGTYKVJVJG 20 g butter DWVVGT%QXGT CPFEQQM5GG VQOCVQGU UGVVKPIUDGNQY IEWTT[RCUVG | ,WKEGQH™|CNGOQP &KEGVJGVQOCVQGUCPFCFF ONUQ[UCWEG 3VQVJGUVGCOGFQPKQP6QR VDUREQTKCPFGT WRYKVJVJGUCWEG6JGPCFF IƂUJƂNNGV VJGEWTT[RCUVGNGOQPLWKEGUQ[ | UCWEGCPFEQTKCPFGT Steam oven settings: | ϯ1XGPYKVJQWVRTGUUWTG &KEGVJGƂUJCPFRNCEGKP Ͽ1XGPYKVJRTGUUWTG 4CPQVJGTUQNKFEQPVCKPGT2QWT VJGUCWEGQXGTVJGVQREQXGT  CPFEQQM5GGUGVVKPIUDGNQY 5GTXGYKVJUVGCOGFTKEG | | | | | | | | | | | | | | | | | | Step 2 | ϯŒ%||OKPWVGU | ϿŒ%||OKPWVGU | >> Tip: | | %WTT[RCUVGKUTGCFKN[CXCKNCDNG | Step 3 HTQOUWRGTOCTMGVU$GECTGHWN | ϯŒ%||OKPWVGU YKVJTGFEWTT[RCUVGCUKVKU .KFUHQT/KGNGUVGCOQXGPEQPVCKPGTU ϿŒ%||OKPWVGU IGPGTCNN[XGT[JQV CTGCXCKNCDNGHTQOVJG/KGNG9GDUJQR (KUJ 103 Salmon and leeks in a white wine sauce

Serves 4

Cut the leeks into thin strips. Vermouth sauce: Ingredients: 1Dice the shallots. Place both | | in a solid container with butter, $TKPIVJGƂUJUVQEMYKVJVJG 2 leeks cover* and cook. See settings 5vermouth to the boil on the 2 shallots below. JQDCPFVJGPTGFWEGVQJCNH|| 1 tbsp butter | | IUCNOQPƂNNGV &KXKFGVJGUCNOQPƂNNGVKPVQ /KZVQIGVJGTVJGGII[QNM Salt 24 portions and place on top 6and the double cream. Stir Pepper of the vegetables. Season with in 1 tbsp of vermouth then add | salt and pepper and cook. See to the sauce once it has cooled White wine sauce: UGVVKPIUDGNQY| down a bit. 125 ml white wine | | sVDURƂUJUVQEM *GCVWRVJGYKPGCPFƂUJ Season to taste with salt and 30 g cold butter 3stock on the hob, stir in the 7lemon pepper. Garnish with 1 tbsp dill ƃCMGFDWVVGTCPFUGCUQPYKVJ chopped chervil. | salt and pepper. Garnish with Vermouth sauce: dill. ONƂUJUVQEM | 100 ml dry vermouth Place the salmon on a dish |OGFKWOGII[QNMU| 4with the vegetables and the 2 tbsp double cream sauce. Serve with wild rice. 1 tbsp dry vermouth | Salt | | Lemon pepper | VDURƂPGN[EJQRRGFEJGTXKN | | | Steam oven settings: | ϯ Oven, without pressure | | Ͽ Oven, with pressure | | | | | | | | | Step 1 | ϯŒ%||OKPWVGU | ϿŒ%||OKPWVGU | | | | Step 2 | ϯŒ%||OKPWVGU |.KFUHQT/KGNGUVGCOQXGPEQPVCKPGTU ϿŒ%||OKPWVGU CTGCXCKNCDNGHTQOVJG|/KGNG9GDUJQR 104 Fish 105 Meat

Tender, melt in the mouth meat | Meat cooked in a Miele steam oven is tender CPF|LWKE[CPFCNYC[UEQOGUQWVLWUVJQY[QW YCPVKV6JGPWVTKGPVUKPVJGOGCVsRTQVGKP XKVCOKPUCPFOKPGTCNUKPRQWNVT[XKVCOKP$ KPRQTMCPFVJGJKIJKTQPEQPVGPVKPDGGH TGOCKPXKTVWCNN[KPVCEVYJGPEQQMKPIKPUVGCO 6JGEQQMKPILWKEGUHTQOOGCVCPFHCVKUGCUKN[ TGVCKPGFKPUVGCOEQQMKPICPFECPVJGPDGWUGF VQOCMGVJGRGTHGEVITCX[+H[QWYCPV[QWTOGCV DTQYPGF[QW NNƂTUVJCXGVQUGCTKVKPCRCPQP VJGJQDCPFVJGPEQQMKVKPVJGUVGCOQXGP

106 Meat 107 Stuffed turkey breast

Serves 6

Peel and dice the onion, Transfer the stock to a small Ingredients 1dice the apricots. Place both 5pan, add the double cream, | KPCUQNKFEQPVCKPGTYKVJVJG bring to the boil and simmer for 1 onion DWVVGT|ONUJGTT[UCNVCPF OKPWVGU5GCUQPYKVJUCNVCPF 120 g dried apricots cayenne pepper and cook. See pepper then add extra sherry to 1 tbsp butter UGVVKPIUDGNQY taste. If desired use some gravy 150-180 ml dry sherry | ITCPWNGUQTEQTPƃQWTVQVJKEMGP Salt Trim the turkey breast and the sauce. Cayenne pepper 2then cut to make as large a Pepper ƃCVRKGEGQHOGCVCU[QWECP| 1.5 kg turkey breast 2NCEGDGVYGGPVYQUJGGVUQH 1 kg carrots RNCUVKEƂNOCPFƃCVVGPYKVJC 2 bunches of spring onions OGCVOCNNGV5GCUQPYKVJUCNV 100 g full fat cream cheese and pepper. 1 tsp honey | I|UNKEGFJCO| Leave the apricot mixture VDURUWPƃQYGTQKN 3to cool. Peel the carrots and 100 ml chicken stock chop into thick slices. Chop the 100 ml double cream spring onions into chunks and %JKEMGPITCX[ITCPWNGU| place both in a solid container. QTEQTPƃQWT QRVKQPCN 5GCUQPYKVJUCNVCPFRGRRGT | | Steam oven settings: Mix the cream cheese into ϯ1XGPYKVJQWVRTGUUWTG 4the apricot mixture, season Ͽ1XGPYKVJRTGUUWTG YKVJUCNVCPFEC[GPPGRGRRGT and add honey to taste. Spread over the meat and layer the ham over the top. Roll the meat WRUGEWTGYKVJMKVEJGPVYKPG and sear on the hob in hot oil. 2NCEGQPVQRQHVJGXGIGVCDNGU| &GINC\GVJGHT[KPIRCPYKVJ |ONQHUJGTT[CPFVJGUVQEM 5GGUGVVKPIUDGNQY

Step 1 ϯŒ%||OKPWVGU ϿŒ%||OKPWVGU | Step 4 ϯŒ%||OKPWVGU ϿŒ%OKPWVGU

108 Meat 109 Marinated turkey with curried vegetables

Serves 4

Peel and crush the garlic, Ingredients 1mix with the yoghurt, curry | powder/paste, sugar, lime juice, 2 cloves of garlic EJKNNKRQYFGTCPFUCNV|6TKOVJG 300 g natural yoghurt, 1.5% VWTMG[ƂNNGVCPFEWVKPVQEJWPMU fat Place in the marinade, cover and 3 tsp curry powder or 2 tsp leave in the fridge overnight. tandoori paste ½ tsp brown sugar Wash and trim the stalks 2 tsp lime juice 2off the tomatoes. Cut a Pinch of chilli powder cross in the top and place in a 1 tsp salt perforated container and cook. IVWTMG[ƂNNGV See settings below. I|VQOCVQGU I|DTQEEQNK Leave the tomatoes to cool |I|ECWNKƃQYGT 3and then skin them and |QPKQPU coarsely chop them up. Split the 1 green chilli DTQEEQNKCPFECWNKƃQYGTKPVQ 60 g unsalted peanuts ƃQTGVU2GGNCPFUNKEGVJGQPKQPU 100 ml vegetable stock 6TKOVJGEJKNNKCPFUNKEGVJKPN[ 100 g peanut butter Place all the vegetables except Pepper HQTVJGVQOCVQGUCPFRGCPWVU|KP | a solid container. Steam oven settings: ϯ Oven, without pressure 6CMGVJGOGCVQWVQHVJG Ͽ Oven, with pressure 4marinade and place to | one side. Mix the vegetable | stock and peanut butter into the marinade and season with salt and pepper. Pour over the vegetables and cook. See settings below. Step 2 ϯŒ%||OKPWVG Mix in the chopped tomatoes ϿŒ%OKPWVG 5and peanuts. Place the | turkey on top of the vegetables Step 4 and cook. See settings below. ϯŒ%||OKPWVGU ϿŒ%|OKPWVGU | Step 5 ϯŒ%||OKPWVGU ϿŒ%OKPWVGU

110 Meat 6WTMG[TQWNCFG| stuffed with spinach

Serves 4

&GHTQUVVJGURKPCEJKPCƃCV Ingredients: 1solid container. See settings | below. 300 g frozen spinach | Salt Season the spinach with salt, Pepper 2pepper and nutmeg. Peel Nutmeg CPFƂPGN[ETWUJVJGICTNKE/KZ 2 cloves of garlic this in. 4 thin turkey escalopes | 125 ml chicken stock Spread the spinach over the 3 tbsp double cream 3VWTMG[ƂNNGVUTQNNWRCPF 2 tbsp chicken gravy granules secure with kitchen string. QTEQTPƃQWT | Sherry Pour the chicken stock into | 4a solid container, add cream, Steam oven settings: salt, pepper and nutmeg to ϯ Oven, without pressure taste. Add the roulades and Ͽ Oven, with pressure cook. See settings below. | | | Pour the stock into a pan, | 5thicken with gravy granules QTEQTPƃQWTCPFCFFUJGTT[VQ taste. Pour some of the sauce over the roulades and serve with steamed wild rice or new potatoes.

Step 1 ϯŒ%|OKPWVGU ϿŒ%||OKPWVGU >> Tip: | (QTCFKUVKPEVKXGƃCXQWTCFF Step 4 ƂPGN[EJQRRGFUCTFKPGƂNNGVUVQ ϯŒ%|OKPWVGU the spinach. Chicken breast or veal ϿŒ%||OKPWVGU can be used instead of turkey.

/GCV 111 6WTMG[QPCDGFQHXGIGVCDNGU

Serves 4

%WVVJGVWTMG[ƂNNGVKPVQ Ingredients: 1UVTKRUUGCUQPYKVJUCNV | RGRRGTCPFCNKVVNGEWTT[RQYFGT IVWTMG[ƂNNGV 2NCEGKPCUQNKFEQPVCKPGTYKVJ 5CNV VJGETGCO5GGUGVVKPIUDGNQY Pepper Curry powder 9JKNUVKVKUEQQMKPIENGCP ONFQWDNGETGCO 2CPFVTKOVJGNGGMUCPFVJG NGGMU ECTTQVU%WVKPVQEONQPIUVTKRU ECTTQVU 2NCEGVJGXGIGVCDNGUKPVJGUCWEG VDURETGCOEJGGUGYKVJ CPFEQQM5GGUGVVKPIUDGNQY JGTDU | #VVJGGPFQHEQQMKPIUVKTKP Steam oven settings: 3VJGETGCOEJGGUGVQVJKEMGP ϯ1XGPYKVJQWVRTGUUWTG VJGUCWEG Ͽ1XGPYKVJRTGUUWTG | |

Step 1 ϯŒ%|OKPWVGU ϿŒ%||OKPWVGU >> Tip: | (QTXGT[VJKPECTTQVUVTKRUUKORN[ Step 2 WUGCXGIGVCDNGRGGNGTVQEWV ϯŒ%|OKPWVGU NGPIVJYC[UUVTKRUCPFVJGPUNKEG ϿŒ%||OKPWVGU YKVJCUJCTRMPKHG

112 Meat 113 %JKEMGPKPCYJKVGYKPGUCWEG

5GTXGU

6TKOVJGEJKEMGPVJKIJU|| Ingredients: 1 | |EJKEMGPVJKIJU 2GGNVJGUJCNNQVUCPF CRRTQZIGCEJ || FGRGPFKPIQPUK\GEWVKP IUJCNNQVU JCNHNGPIVJYC[U|4GOQXGVJG IUVTGCM[DCEQP TKPFHTQOVJGDCEQPCPFFKEGKV VDURDWVVGT (T[VQIGVJGTYKVJVJGUJCNNQVU VDURUWPƃQYGTQKN KPJQVDWVVGTYKVJVDURQHQKN ONFT[YJKVGYKPG 9JGPEQQMGFRNCEGKPCUQNKF 5CNV EQPVCKPGT|| Pepper ONEJKEMGPUVQEM 6JGPUGCTVJGEJKEMGPVJKIJU ™DWPEJQHVCTTCIQP 3KPVJGDCEQPHCV&GINC\G 5WICT VJGRCPYKVJ|ONYKPGCPF IETÄOGHTCÊEJG UGCUQPYKVJUCNVCPFRGRRGT %JKEMGPITCX[ITCPWNGUQT 2QWTKPVQVJGEQPVCKPGTYKVJ EQTPƃQWT|VQVJKEMGPVJGUCWEG VJGUJCNNQVUCFFVJGUVQEMYKVJ %JGTXKNCPFVCTTCIQPVQ ƂPGN[EJQRRGFVCTTCIQPCPF ICTPKUJ EQQM5GGUGVVKPIUDGNQY|| | Steam oven settings: 2QWTVJGTGUWNVKPIUVQEMKPVQ ϯ1XGPYKVJQWVRTGUUWTG 4CUOCNNRCPCFFVJGTGUVQH Ͽ1XGPYKVJRTGUUWTG VJGYKPGCPFDTKPIVQVJGDQKN 5KOOGTHQTCDQWVOKPWVGU VJGPUGCUQPVQVCUVGYKVJUCNV RGRRGTCPFUWICTCPFCFFVJG ETÄOGHTCÊEJGVQOCMGC|UCWEG 7UGITCX[ITCPWNGUQTEQTPƃQWT VQVJKEMGPKHPGEGUUCT[5GTXG VJGUCWEGYKVJVJGEJKEMGPCPF UJCNNQVU|CPFICTPKUJYKVJHTGUJ EJGTXKNCPFVCTTCIQP

>> Tip: +HEJKNFTGPCTGUJCTKPIVJKUOGCN WUGCRRNGLWKEGKPUVGCFQHVJG Step 3 YJKVGYKPG|+VYKNNIKXGVJGFKUJ ϯŒ%|OKPWVGU CHTWKV[VCUVGVQQYJKEJVJG[YKNN ϿŒ%OKPWVGU NKMG

114 Meat Chicken kebabs with balsamic sauce

Serves 4

Cut each chicken breast into Ingredients: 1approx. 3 x 3 cm chunks. | 4 chicken breasts Wash the peppers and slice 1 red pepper 2the tops off them. Remove 1 green pepper the seeds and membranes. | %JQR|KPVQZEORKGEGU For the sauce: 3 tbsp sugar Spear the chicken and 1 tbsp butter 3peppers alternately onto 4 4 tsp instant chicken stock kebab skewers. Place the kebabs 4 tbsp chilli sauce into a greased perforated 2 tbsp balsamic vinegar container and cook. See settings 1 tbsp sesame seeds below. Salt | Caramelise the sugar in a Butter for greasing 4pan. Take off the heat, and | mix in the butter and chicken Steam oven settings: stock. Put the pan back on the ϯ Oven, without pressure heat and bring to the boil. Ͽ1XGPYKVJRTGUUWTG| Simmer gently for 2–3 minutes. | Stir in the chilli sauce, balsamic vinegar and sesame seeds, and season with salt.

>> Tip: Balsamic vinegar has a low acidity level making it ideal for use in salad dressings and sauces as well CUKPOCTKPCFGUHQTOGCVƂUJ Step 3 and vegetables. The most famous ϯŒ%|OKPWVGU balsamic vinegar comes from ϿŒ%||OKPWVGU Modena in Italy.

Meat 115 Chicken curry

Serves 4

%WVVJGOGCVKPVQUVTKRUEO Ingredients: 1wide. | EJKEMGPDTGCUVƂNNGVU /KZVJGQKNRCRTKMCRQYFGT VDURQKN 2and curry powder together 2 tsp red paprika powder CPFOCTKPCVGVJGOGCVKPKVHQT 3 tsp curry powder OKPWVGU 2 red peppers |ONFQWDNGETGCO Cut the peppers into narrow IETÄOGHTCÊEJG 3UVTKRUCPFRNCEGVJGOYKVJ 5CNV VJGOGCVKPCUQNKFEQPVCKPGT Pepper Curry powder 5VKTVJGETGCOCPFETÄOG | 4HTCÊEJGVQIGVJGTCPFUGCUQP Steam oven settings: YKVJUCNVCPFRGRRGT2QWTQXGT ϯ Oven, without pressure VJGOGCVCPFXGIGVCDNGUCPF Ͽ Oven, with pressure EQQM|5GGUGVVKPIUDGNQY

(KPCNN[CFFOQTGUCNVRGRRGT 5and curry powder to taste DGHQTGUGTXKPI

>> Tip: /CTKPCFG6JGYQTFOCTKPCFG EQOGUHTQOOCTGOGCPKPI VJGUGC1TKIKPCNN[QPN[ƂUJYCU OCTKPCVGFCNVJQWIJKPRTKPEKRNG CP[VJKPIYJKEJEQOGUHTQOVJG UGCECPDGOCTKPCVGF5OCNNƂUJ CTGOCTKPCVGFYJQNGYJKNGNCTIGT ƂUJECPDGOCTKPCVGFKPYCHGT VJKPECTRCEEKQUNKEGU4GEGPVN[KV Step 4 JCUDGEQOGKPETGCUKPIN[RQRWNCT ϯŒ%|OKPWVGU VQOCTKPCVGOGCVCPFXGIGVCDNGU ϿŒ%||OKPWVGU too.

116 Meat 117 Chicken breasts stuffed with mushrooms

Serves 4

Cut a pocket in the side Ingredients: 1QHGCEJEJKEMGPƂNNGVCPF | UGCUQPYKVJUCNV EJKEMGPDTGCUVƂNNGVU 20 g mixed herbs Mix the cream cheese, crème 5CNV 2fraîche and mixed herbs and Pepper UGCUQPYKVJUCNVRGRRGTCPF Coriander EQTKCPFGT 50 g cream cheese 20 g crème fraîche &TCKPVJGOWUJTQQOUYGNN 200 g jar of mixed mushrooms 3EJQRƂPGN[CPFUVKTKPVQVJG | ETGCOEJGGUGOKZ Steam oven settings: | ϯ Oven, without pressure Stuff the chicken breasts Ͽ Oven, with pressure 4with the mushroom mixture CPFUGEWTGYKVJCEQEMVCKNUVKEMKH PGEGUUCT[|%QQMKPCRGTHQTCVGF EQPVCKPGT5GGUGVVKPIUDGNQY 5GTXGYKVJRQVCVQTÒUVK

Step 4 ϯŒ%|OKPWVGU ϿŒ%||OKPWVGU

118 Meat 2QTMOGFCNNKQPUYKVJCRRNGU CPFOWUJTQQO

5GTXGU

2GGNCPFƂPGN[FKEGVJG Ingredients 1QPKQP/KZKPVQVJG%CNXCFQU | OWUVCTFCRRNGLWKEGUVQEMCPF 1 red onion UGCUQPYKVJRGRRGT#FFVJG |VDUR%CNXCFQU OGFCNNKQPUEQXGTCPFRNCEG VUROGFKWOUJCTROWUVCTF KPVJGHTKFIGHQTJQWTUVQ ONCRRNGLWKEG OCTKPCVG ONOGCVUVQEM $NCEMRGRRGT 6TKOVJGOWUJTQQOU RQTMOGFCNNKQPU 2CPFSWCTVGTVJGNCTIGT CRRTQZIGCEJ  OWUJTQQO9CUJJCNXGCPF IUOCNNEJGUVPWV EQTGVJGCRRNGU%WVKPVQ OWUJTQQOU YGFIGU2NCEGVJGCRRNGUYKVJ UOCNNUJCTRCRRNGU VJGOWUJTQQOUKPCUQNKF IGCEJ  EQPVCKPGT VDURENCTKƂGFDWVVGT |ONFQWDNGETGCO 6CMGVJGOGFCNNKQPUQWV 5CNV QHVJGOCTKPCFGFTCKP IITCX[ITCPWNGU CPFVJGPUGCTKPVYQDCVEJGU VUREJQRRGFRCTUNG[ TCRKFN[QPDQVJUKFGUKPVJG | ENCTKƂGFDWVVGT|/GCPYJKNGOKZ Steam oven settings: VJGETGCOKPVQVJGOCTKPCFG ϯ1XGPYKVJQWVRTGUUWTG UGCUQPYKVJUCNVCPFRQWTQXGT Ͽ1XGPYKVJRTGUUWTG VJGCRRNGUCPFOWUJTQQOU | 2NCEGVJGOGFCNNKQPUQPVQR | RQWTQXGTVJGRCPLWKEGUCPF UGCUQPYKVJHTGUJN[ITQWPFDNCEM RGRRGTDGHQTGEQQMKPIKPVJG UVGCOQXGP5GGUGVVKPIUDGNQY

2QWTVJGUCWEGKPVQCUOCNN 4RCP.GCXGVJGOGCVYKVJ VJGOWUJTQQOUCPFCRRNGUKP VJGQXGPVQMGGRYCTO$TKPI VJGUCWEGVQVJGDQKNCPFVJKEMGP YKVJITCX[ITCPWNGUVQVCUVG 5GTXGICTPKUJGFYKVJRCTUNG[ CPFGPLQ[YKVJHTGUJN[UVGCOGF IPQEEJK Step 3 ϯŒ%||OKPWVGU ϿŒ%OKPWVGU

/GCV 119 %JKEMGPDTGCUVKPCTGF RGRRGTUCWEG

5GTXGU

(KPGN[FKEGVJGUJCNNQVUCPF Ingredients: 1RNCEGKPCUQNKFEQPVCKPGT | YKVJVJGDWVVGT*CNXGFGUGGF 1 tbsp butter CPFEWVVJGRGRRGTUKPVQUVTKRU 3 red peppers #FFVQVJGUJCNNQVUEQXGT CPF 200 ml chicken stock UVGCO5GGUGVVKPIUDGNQY|| |UJCNNQVU |EJKEMGPDTGCUVU 5GCUQPVJGEJKEMGPDTGCUVU 5CNV 2YKVJUCNVCPFRGRRGTRNCEG Pepper QPVQRQHVJGUJCNNQVUCPFEQQM %C[GPPGRGRRGT 5GGDGNQYHQTUGVVKPIU|| |VDUREQTPƃQWTQT EJKEMGPITCX[ITCPWNGU 5KGXGQHHVJGTGUWNVCPVLWKEGU (TGUJDCUKN 3KPVQCRCPCPFJGCVQP | VJGJQD5GCUQPYKVJUCNVCPF Steam oven settings: EC[GPPGRGRRGTCPFVJKEMGP ϯ1XGPYKVJQWVRTGUUWTG YKVJVJGITCX[ITCPWNGUQT Ͽ1XGPYKVJRTGUUWTG EQTPƃQWT||

%WVVJGEJKEMGPDTGCUVKPVQ 4UNKEGUCPFRNCEGQPCUGTXKPI FKUJYKVJVJGUJCNNQVU2QWTVJG UCWEGQXGTCPFICTPKUJYKVJ HTGUJDCUKN5GTXGYKVJUVGCOGF YKNFTKEG | || | | | | | | | | | | Step 1 | ϯŒ%|OKPWVGU | ϿŒ%||OKPWVGU | | | Step 2 | .KFUHQT/KGNGUVGCOQXGPEQPVCKPGTU ϯŒ%||OKPWVGU CTGCXCKNCDNGVQQTFGTHTQOVJG/KGNG ϿŒ%||OKPWVGU 9GDUJQR 120 /GCV 121 Potato bake with bacon

Serves 4

Cut the bacon into strips. Ingredients 1Peel, halve and slice the | QPKQPCPFETWUJVJGICTNKE|(T[ 100 g streaky bacon VJGDCEQPYKVJ|VJGQPKQPUVQ 1 onion ETKUR[|CPFCFFVJGICTNKECVVJG 2 cloves of garlic GPF2NCEGVQ|QPGUKFG 500 g potatoes 1 red and 1 green pepper Peel the potatoes and cut (approx. 175 g each) 2into ½ cm thick slices. Place 1 sprig of rosemary in a greased, solid container 6 large eggs with the onion and bacon Salt including the cooking oil and Pepper cook. See settings below. Butter for greasing | Meanwhile trim and cut the Steam oven settings: 3peppers into thin slices. ϯ Oven, without pressure Ͽ Oven, with pressure (KPGN[EJQRVJGTQUGOCT[CPF 4mix into the eggs. Season YKVJUCNVCPFRGRRGTCPFCFF|VQ the potatoes with the peppers. Cover with a lid* or aluminium foil. Allow to settle then cook. 5GGUGVVKPIUDGNQY|5GTXGJQVQT cold cut into portions.

Step 2 ϯŒ%||OKPWVGU ϿŒ%OKPWVGU | Step 4 * Lids for Miele steam oven containers ϯŒ%||OKPWVGU are available to order from the Miele ϿŒ%OKPWVGU Webshop. 122 Meat )COOQPYKVJUCWGTMTCWV

5GTXGU

2GGNVJGRQVCVQGUCPFEWV Ingredients 1KPVQEOFKEG2NCEGKPC | RGTHQTCVGFEQPVCKPGTCPFEQQM IƂTORQVCVQGU 5GGDGNQYHQTUGVVKPIU VKPQHUCWGTMTCWV ON  IICOOQPLQKPVQHHVJG /GCPYJKNGTKPUGCPFFTCKP DQPG 2VJGUCWGTMTCWV%WVVJG QPKQP ICOOQPKPVQDKVGUK\GFRKGEGU VURECTCYC[ RGGNCPFFKEGVJGQPKQP DC[NGCH VURUCNV 2WVVJGEQQMGFRQVCVQGUKP 2GRRGT 3CFGGRUKFGFUQNKFEQPVCKPGT VURDTQYPUWICT YKVJVJGUCWGTMTCWVQPKQP ONEJKEMGPUVQEM ECTCYC[DC[NGCHCPFICOOQP| |ONUQWTETGCO 5GCUQPYKVJUCNVCPFRGRRGT VDUREJQRRGFEJKXGU CPFCFFCVURQHUWICT2QWTVJG | UVQEMQXGTCPFEQQM5GGDGNQY Steam oven settings: HQTUGVVKPIU ϯ1XGPYKVJQWVRTGUUWTG Ͽ1XGPYKVJRTGUUWTG| %JGEMVJGUCWGTMTCWVHQT | 4VCUVGVJGPUGTXGKPDQYNU YKVJCURQQPHWNQHUQWTETGCO QPVQRCPFICTPKUJYKVJ EJQRRGFEJKXGU|5GTXGYKVJC JGCTV[HCTOJQWUGDTGCF

Step 1 ϯŒ%||OKPWVGU ϿŒ%OKPWVGU | Step 3 ϯŒ%||OKPWVGU ϿŒ%OKPWVGU

/GCV 123 1TKGPVCNOGCVDCNNU YKVJEJKPGUGECDDCIG

5GTXGU

2GGNVJGIKPIGTCPFETWUJ Ingredients: 1VJG|ICTNKE/KZKPVQVJG | OKPEGFRQTMYKVJVJGURKEG 15 g root ginger RQYFGTEKPCOOQPCPF |ENQXGUQHICTNKE VDURQHUQ[UCWEG5GCUQPYKVJ IOKPEGFRQTM UCNVCPFHQTOKPVQCTQWPF |VURURKEGRQYFGT OGCVDCNNU ™VURITQWPFEKPCOOQP |VDURUQ[UCWEG %WVVJGECTTQVKPVQLWNKGPPG 5CNV 2UVTKRU4KPUGVJGECDDCIG ECTTQV CRRTQZI | UGRCTCVGVJGNGCXGUCPFFTCKP EJKPGUGECDDCIG CRRTQZ YGNN2NCEGKPCRGTHQTCVGF I EQPVCKPGT2NCEGVJGOGCVDCNNU IEJKPGUGGIIPQQFNGU QPVQRCPFEQQM5GGUGVVKPIU 5Q[UCWEG DGNQY | Steam oven settings: 2NCEGVJGPQQFNGUYKVJUCNV ϯ1XGPYKVJQWVRTGUUWTG KPCUQNKFEQPVCKPGTEQXGT Ͽ1XGPYKVJRTGUUWTG YKVJYCVGTCPFEQQMVQIGVJGT YKVJVJGOGCVDCNNU5GGUGVVKPIU DGNQY

&TCKPVJGPQQFNGUYGNN5GTXG 4KPDQYNUYKVJVJGECDDCIG ECTTQVUCPFOGCVDCNNU|#FFUQ[ UCWEGVQVCUVG

Step 2 >> Tip: ϯŒ%|OKPWVGU %JKPGUGURKEGRQYFGTKUTGCFKN[ ϿŒ%OKPWVGU CXCKNCDNGHTQOUWRGTOCTMGVU+V | IGPGTCNN[EQPVCKPUCDNGPFQH Step 3 QHVJG|HQNNQYKPI|URKEGUCPKUGGF ϯŒ%||OKPWVGU HGPPGNUVCTCPKUGEKPCOOQP ϿŒ%OKPWVGU EQTKCPFGTRGRRGTEQTPUCPFENQXGU

124 /GCV 125 5CXQWT[OGCVNQCH

Serves 6

Pour boiling water over /GCPYJKNGUMKPCPFFKEG Ingredients: 1the porcini and put to one 4VJGVQOCVQGU.KIJVN[HT[VJG | UKFG&T[TQCUVVJGRKPGPWVUKP remaining onion and garlic in 15 g dried porcini CHT[KPIRCPCPFNGCXGVQEQQN JQVQNKXGQKNWPVKNINCUU[#FF 30 g pine nuts Wash, trim and cut a cross into the tomatoes, season with salt, 750 g tomatoes the top of the tomatoes. Place RGRRGTCPFUWICT|$TKPIVQVJG 2 onions in a perforated container and boil and simmer for about 20 5 cloves of garlic cook. See settings below. minutes, stirring from time to 100 g italian ham VKOG|1PEGEQQMGFCFFGZVTC I|/Q\\CTGNNC Take the tomatoes out and YCVGTVQVJGUCWEGWPVKN[QW 1 kg mixed mince (pork, beef 2NGCXGVQEQQN2GGNCPFƂPGN[ IGVVJGEQPUKUVGPE[[QWYCPV| etc). dice the onions and garlic. Drain Taste and add more seasoning |OGFKWOGII[QNMU| VJGOWUJTQQOUYGNNUSWGG\G KHTGSWKTGF)CTPKUJYKVJHTGUJN[ Salt GZEGUUYCVGTQWVCPFƂPGN[EJQR torn basil. Serve the paté hot or Pepper VJGOWR(KPGN[FKEGVJGJCO cold. 2 tbsp olive oil FTCKPCPFFKEGVJG|/Q\\CTGNNC Sugar ½ bunch of basil /KZVJGOKPEGYKVJ | 3the porcini, pine nuts, Steam oven settings: /Q\\CTGNNCJCOCPFGII ϯ Oven, without pressure [QNM|#FF|JCNHVJGQPKQPUCPF Ͽ1XGPYKVJRTGUUWTG||| ICTNKECPFUGCUQPYGNNYKVJ|UCNV | and pepper. Place in a solid container, press and cover with a lid* or aluminium foil and cook. See settings below.

Step 1 >> Tip: ϯŒ%|OKPWVG /GCVNQCHKU|WUWCNN[OCFGYKVJ Ͽ 95°C ; 1 minute C|ƂPGN[URKEGF|OKZOCFGYKVJ | OGCVICOGQT|RQWNVT[|+VECPDG Step 3 made made into a fancier terrine .KFUHQT/KGNGUVGCOQXGPEQPVCKPGTU ϯŒ%||OKPWVGU CTGCXCKNDGVQQTFGTHTQOVJG/KGNG D[NC[GTKPIKPQVJGTKPITGFKGPVUQT Ͽ 120°C ; 35 minutes even baked in a dough crust. Webshop.

126 /GCV )QWNCUJ

5GTXGU

5GCTVJGOGCVKPUOCNN Ingredients: 1DCVEJGUKPJQVQKNKPCHT[KPI | RCP5GCUQPYKVJUCNVCPF 500 g cubed beef RGRRGTVJGPFGINC\GVJGRCP 500 g cubed pork YKVJVJGUVQEM VDURUWPƃQYGTQKN 5CNV /GCPYJKNGVTKOCPFEQCTUGN[ Pepper 2FKEGVJGRGRRGTU2GGNCPF ONDGGHUVQEM FKEGVJGQPKQPU2NCEGVJGUG TGF[GNNQYCPFITGGP VQIGVJGTYKVJVJGTGFYKPG pepper (approx. 200 g each) DC[NGCXGUCPFOGCVKPCUQNKF 2 onions container. Add the paprika, and ONFT[TGFYKPG UGCUQPYKVJUCNVCPFRGRRGT DC[NGCXGU VJGPEQQM5GGUGVVKPIUDGNQY 1-2 tsp paprika $GGHITCX[ITCPWNGU QRVKQPCN 4GOQXGVJGDC[NGCHCPF | 3RQWTVJGIQWNCUJUCWEGKPVQ Steam oven settings: CUOCNNRCP|$TKPIVQVJGDQKN ϯ1XGPYKVJQWVRTGUUWTG CPFVJKEMGPYKVJITCX[ITCPWNGU Ͽ1XGPYKVJRTGUUWTG||| if necessary. |

>> Tip: )QWNCUJECPDGOCFGYKVJ DGGHXGCNRQTMQTNCODQTC EQODKPCVKQPQHVJGUG||/QUV TGEKRGUECNNHQTRCRTKMC|QTRCRTKMC RCUVGCPFQPKQPUCUYGNNCU Step 2 ECTCYC[CPFICTNKE||6JGNQPI ϯŒ%|OKPWVGU EQQMKPIFWTCVKQPUIKXGIQWNCUJKVU ϿŒ%|OKPWVGU creamy sauce.

Meat 127 %JCTFTQNNUYKVJCPQTKGPVCN ƂNNKPI

Serves 4

%NGCPCPFDNCPEJVJGEJCTF Ingredients: 1NGCXGUKPCRGTHQTCVGF | EQPVCKPGT5GGUGVVKPIUDGNQY 8 chard leaves 400 g mince /KZVQIGVJGTVJGOKPEG |VDURUQ[UCWEG 2YKVJVJGUQ[UCWEGCPFTQQV |VURITCVGFTQQVIKPIGT IKPIGT5GCUQPYKVJUCNVCPF Salt RGRRGT 2GRRGT |FTKGFUJKKVCMGOWUJTQQOU 5QCMVJGOWUJTQQOU ITKEGPQQFNGU 3EJQRƂPGN[CPFCFFVQVJG | OKZVWTG/KZKPVJGPQQFNGU Steam oven settings: ϯ1XGPYKVJQWVRTGUUWTG 5RTGCFVJGOKZVWTGQXGT Ͽ1XGPYKVJRTGUUWTG|| 4VJGDNCPEJGFEJCTFTQNNWR | VKIJVN[CPFEQQM5GGUGVVKPIU | DGNQY5GTXGYKVJTKEGCPFC | UYGGVCPFUQWTUCWEG

Step 1 ϯŒ%|OKPWVGU ϿŒ%|||OKPWVGU | Step 4 >> Tip: ϯŒ%||OKPWVGU 2NCEGVJGTQNNUKPVJGEQPVCKPGT ϿŒ%||OKPWVGU YKVJVJGUGCOWPFGTPGCVJ

128 Meat 129 2QCEJGFƂNNGVQHDGGHYKVJC OGFNG[QHXGIGVCDNGU

Serves 2

%WVVJGECWNKƃQYGTƃQTGVU Ingredients 1ECTTQVUCPFEQWTIGVVGUKPVQ | bite-sized pieces. Trim the green IECWNKƃQYGTƃQTGVU RCTVUQHHVJGURTKPIQPKQPUCPF IECTTQVU add the sugarsnap peas. EQWTIGVVGU URTKPIQPKQPU %QQMVJGECTTQVUCPF 100 g sugarsnap peas 2ECWNKƃQYGTKPCUQNKF ONDGGHUVQEM EQPVCKPGTYKVJVJGDGGHUVQEM IƂNNGVQHDGGH 5GGUGVVKPIUDGNQY Fresh parsley | #FFVJGTGUVQHVJG Steam oven settings: 3XGIGVCDNGUCPFEQPVKPWGVQ ϯ1XGPYKVJQWVRTGUUWTG EQQM5GGUGVVKPIUDGNQY Ͽ1XGPYKVJRTGUUWTG|| | .KHVVJGXGIGVCDNGUQWVQHVJG | 4UVQEMCPFMGGRYCTO

%WVVJGƂNNGVKPVQEOVJKEM 5UNKEGUCPFRQCEJKPVJGUVQEM 5GGUGVVKPIUDGNQY|#TTCPIG VJGOGCVCPFXGIGVCDNGUQPC serving dish and serve garnished YKVJHTGUJN[EJQRRGFRCTUNG[

Step 2 ϯŒ%||OKPWVGU ϿŒ%||OKPWVGU | Step 3 ϯŒ%||OKPWVGU ϿŒ%||OKPWVGU | Step 5 ϯŒ%||OKPWVGU ϿŒ%|OKPWVGU

130 Meat Loin of lamb with green beans

Serves 4

Rinse and drain the beans. Ingredients 12GGNCPFƂPGN[FKEGVJG | QPKQPU|4KPUG|VJGOKZGFJGTDU 750 g green beans and add them to the beans 1 red onion CPFQPKQPUKPCUQNKF|EQPVCKPGT|| 1 small bunch of mixed herbs Season with salt and scatter Salt knobs of butter over the top. 30 g butter Pour on half the lamb stock and 200 ml lamb stock cook. See settings below. 250 g cherry tomatoes | 4 loin steaks (approx. 150 g Wash the cherry tomatoes, each) 2rinse and pat dry the meat. 2 cloves of garlic Peel and crush the garlic and Pepper rub the meat with it. Season 3-4 tbsp olive oil with salt and pepper then sear 4-5 tbsp balsamic vinegar KPJQVHCVQPVJGJQD|4GOQXG 1 pinch of sugar from the pan then deglaze the | pan with 3-4 tbsp of balasmic Steam oven settings: vinegar and the rest of the lamb ϯ Oven, without pressure stock. Add the meat and cherry Ͽ1XGPYKVJRTGUUWTG||| tomatoes to the beans, pour the UVQEMQXGTVJGOCPFEQQM|5GG settings below. | Pour the sauce from the 3beans into a small pan and bring to the boil. Season to taste with the remaining vinegar, salt, pepper and sugar. Simmer to TGFWEGCPFKPVGPUKH[VJGƃCXQWTU if wished. Serve with the lamb and beans together with rosemary potato wedges.

Step 1 ϯŒ%||OKPWVGU ϿŒ%OKPWVGU | Step 2 ϯŒ%||OKPWVGU ϿŒ%OKPWVGU

Meat 131 Beef with horseradish sauce

Serves 4

Dice the carrots, celeriac and Ingredients 1parsnips, and place with the | beef, salt, peppercorns and bay 200 g carrots NGCXGUKPCUQNKFEQPVCKPGT|5GG 200 g celeriac settings below. 50 g diced parsnips 800 g beef, silverside or Meanwhile, scrub the brisket 2potatoes, peel the carrots Salt and kohlrabi (or turnips), chop Peppercorns into bite-sized pieces. 2 bay leaves 250 g small potatoes Spoon 6 tbsp of the liquid 250 g carrots 3from the meat container 250 g kohlrabi or turnips into a second solid container. 2 tsp bouillon powder Add the vegetables and bouillon 6 tbsp cooking liquid powder. Steam alongside the | meat. See settings below. For the sauce: 2 cooking apples Peel and coarsely grate the |ON|UQWTETGCO 4apples. Mix into the sour 1 bunch of chives cream. Add chopped chives and 1 tbsp horseradish grated horseradish to the cream, Salt season with salt and pepper to Pepper taste. | Steam oven settings: Carve the meat thinly across ϯ Oven, without pressure 5the grain, and serve with the Ͽ1XGPYKVJRTGUUWTG||| vegetables and the sauce.

Step 1 ϯŒ%|OKPWVGU ϿŒ%||OKPWVGU | Step 3 ϯŒ%||OKPWVGU ϿŒ%||OKPWVGU

132 Meat 133 (KNNGVQHXGCNKPCJGTDETWUV

5GTXGU

4KPUGCPFRCVFT[VJGOGCV Ingredients 14WDYKVJNGOQPRGRRGTCPF | RNCEGKPCUQNKFEQPVCKPGT IƂNNGVQHXGCN 5CNV 4KPUGCPFFT[VJGJGTDU .GOQPRGRRGT 22NWEMVJGNGCXGUCPFRNCEGVQ ™DWPEJGCEJQHRCTUNG[ QPGUKFG#FFVJGUVCNMUVQVJG EJGTXKNDCUKNCPFVCTTCIQP OGCVYKVJVJGECRGTU2QWTQXGT VURECRGTU DQVVNGFFTCKPGF VJGYKPGCPFUVQEMCPFEQQM| ONFT[YJKVGYKPG 5GGUGVVKPIUDGNQY ONXGIGVCDNGUVQEM ˜|WPYCZGFNGOQP (KPGN[EJQRVJGJGTDUYCUJ |ONFQWDNGETGCO 3VJGNGOQPKPJQVYCVGTCPF $GGHITCX[ITCPWNGU QRVKQPCN TWDFT[)TCVGVJG\GUVCPFOKZ | KVYKVJVJGJGTDU4GOQXGVJG Steam oven settings: OGCVCPFRWVVQQPGUKFGVQ ϯ1XGPYKVJQWVRTGUUWTG MGGRYCTO2QWTVJGTGOCKPKPI Ͽ1XGPYKVJRTGUUWTG|| EQQMKPINKSWQTVJTQWIJCUKGXG | CFFVJGETGCOCPFDTKPIVQ | VJGDQKN|5KOOGTHQTCDQWV OKPWVGUVJGPVCUVGCPFVJKEMGP UNKIJVN[KHYKUJGF

%QCVVJGƂNNGVKPVJG 4EJQRRGFJGTDUUNKEGCPF UGTXGYKVJVJGUCWEG

Step 2 ϯŒ%||OKPWVGU ϿŒ%OKPWVGU

134 /GCV 135 .CODVCIKPGYKVJDCMGF RTWPGU

5GTXGU

Peel and slice the onions into Ingredients 1YGFIGU5GCTVJGNCODKP | DCVEJGUKPJQVENCTKƂGFDWVVGT 800 g diced lamb QPVJGJQD2NCEGKPCUQNKF 3 red onions EQPVCKPGTYKVJVJGQPKQPUCPF VDURENCTKƂGFDWVVGT UGCUQPYKVJUCNVCPF|™VURGCEJ Salt QHEKPCOOQPEWOKPEQTKCPFGT ½ tsp each of cinammon, CPFEC[GPPGRGRRGT2QWTKP EWOKPEQTKCPFGTCPFEC[GPPG VJGNCODUVQEMCPFEQQM5GG pepper UGVVKPIUDGNQY 150 ml lamb stock | DC[NGCXGU Peel the carrots and chop 600 g carrots 2KPVQVJKEMUNKEGU9CUJVJG WPYCZGFNGOQP NGOQPKPJQVYCVGTFT[CPFEWV IRTWPGU KPVQGKIJVYGFIGU|2NCEGDQVJKP IEQWUEQWU YKVJVJGNCODVQIGVJGTYKVJVJG 30 g sesame seed RTWPGUCPFEQPVKPWGEQQMKPI ENQXGUQHICTNKE WPVKNVJGOGCVKUVGPFGT5GG IPCVWTCN[QIJWTV UGVVKPIUDGNQY fat | #FCUJQHNGOQPLWKEG #FFVJGEQWUEQWUCPFEQQM | 3WPVKNUQHV5GGUGVVKPIUDGNQY Steam oven settings: | ϯ1XGPYKVJQWVRTGUUWTG &T[TQCUVVJGUGUCOGUGGFU Ͽ1XGPYKVJRTGUUWTG||| 4KPCRCP2GGNCPFETWUJ VJGICTNKEVJGPOKZYKVJVJG [QIJWTVCPFUGUCOGUGGFU| 5GCUQPYKVJUCNVCPF|NGOQPLWKEG VQVCUVG|6CMGVJGDC[NGCHQWV QHVJGVCLKPG5GCUQPVJGOGCV YKVJUCNVCPFURKEGUVQVCUVGVJGP UGTXGYKVJVJGUGUCOG[QIJWTV Step 1 ϯŒ%||OKPWVGU ϿŒ%OKPWVGU | Step 2 ϯŒ%||OKPWVGU ϿŒ%OKPWVGU | Step 3 ϯŒ%||OKPWVGU ϿŒ%OKPWVGU

136 Meat 137 Swedish lamb hotpot in a wine and dill sauce

Serves 4

Dice the lamb and sear in Ingredients 1the oil. Peel the garlic and | onions, dice and fry with the 750 g lamb meat. Season with salt and 3 tbsp oil pepper. 2 cloves of garlic 250 g onions Place the cream and bay Salt 2leaves in a solid container. Pepper (KPGN[EJQR|™DWPEJGUQHVJG 200 ml double cream dill, add to the cream and cook 2 bay leaves with the lamb. See settings 2 bunches of dill below. White wine | Season to taste with salt, Steam oven settings: 3pepper and white wine. ϯ Oven, without pressure Garnish with the remaining dill Ͽ1XGPYKVJRTGUUWTG||| and serve with boiled potatoes, carrots and a cucumber salad.

Step 2 ϯŒ%||OKPWVGU ϿŒ%||OKPWVGU

138 Meat 139 Vegetarian dishes

Nature at its best | Using steam to cook your vegetables is a great way of getting the very best out of them. For healthy eating and good taste it's best to harvest XGIGVCDNGUQPVJGFC[[QWGCVVJGO|6JKUCRRNKGU however you choose to cook them be it as a side FKUJCOCKPFKUJQTKPCECUUGTQNG|+PCFFKVKQP to the old favourites there are lots of new and GZEKVKPIXCTKGVKGUVQGZRNQTGCPFGPLQ[UWEJCU TQOCPGUEQQTITGGPECWNKƃQYGT|9JGTGXGT RQUUKDNGWUGXGIGVCDNGUVJCVCTGKPUGCUQPCUVJG[ will be fresher and contain the more vitamins and minerals than vegetables that have had to travel.

140 Vegetables 141 /CTKPCVGFXGIGVCDNGU

5GTXGU

6TKOVJGRGRRGTUCPFEWV Ingredients: 1KPVQUVTKRU%NGCPCPFUNKEG | VJGCWDGTIKPGEQWTIGVVGUCPF 2 yellow peppers OWUJTQQOU |TGFRGRRGTU |CWDGTIKPG 2NCEGVJGXGIGVCDNGUKPC |EQWTIGVVGU 2RGTHQTCVGFEQPVCKPGTCPF IYJKVGOWUJTQQOU EQQM5GGUGVVKPIUDGNQY VDURQNKXGQKN |VDURYKPGXKPGICT /CMGCOCTKPCFGHTQOVJG |VDURYJKVGYKPG 3QNKXGQKNYKPGXKPGICTYJKVG |ETWUJGFENQXGQHICTNKE YKPGICTNKEUCNVRGRRGTUWICT 5CNV CPFJGTDU Pepper |RKPEJQHUWICT #TTCPIGVJGXGIGVCDNGUQP |VDURƂPGN[EJQRRGFJGTDU 4CRNCVVGTCPFFTK\\NGYKVJ | VJGOCTKPCFG.GCXGVQUVGGR Steam oven settings: HQTCHGYJQWTU5GTXGYKVJC ϯ1XGPYKVJQWVRTGUUWTG DCIWGVVGQTEKCDCVVC Ͽ1XGPYKVJRTGUUWTG

Step 2 ϯŒ%||OKPWVGU ϿŒ%||OKPWVGU

142 8GIGVCDNGU 143 Dill cucumbers in sour cream

Serves 4

Dice the onions and place Ingredients: 1in a solid container with the | bacon. Cover* and cook. See 2 onions settings below. 200 g lean bacon 2 cucumbers or Peel the cucumbers, halve 5–6 small pickling cucumbers 2them lengthways and |ON|UQWTETGCO scoop out the seeds with a 1 tbsp chopped dill VGCURQQP||5NKEGVJKPN[CPF #|RKPEJQHUWICT VJGPOKZYKVJ|VJGUQWTETGCO Salt CPF|CFFVQVJGDCEQP| Pepper | Season with dill, sugar, salt Steam oven settings: 3and pepper and cook. See ϯ Oven, without pressure settings below. Once cooked Ͽ1XGPYKVJRTGUUWTG| season again with salt and RGRRGT|5GTXGYKVJUVGCOGF potatoes.

>> Tip: &KNNKUQPGQHVJGHGYJGTDU which was originally used in both medicine and in the kitchen. Step 1 It is important to use dill in ϯŒ%||OKPWVGU EQODKPCVKQPYKVJVJGUQECNNGF ϿŒ%||OKPWVGU WPKXGTUCNURKEGUQPN[|6JGUG include salt, pepper, onions, | RCTUNG[CPFICTNKE|6JGFGNKECVG Step 3 ƃCXQWTYKNNDGNQUVKHWUGFKP ϯŒ%||OKPWVGU conjunction with stronger .KFUHQT/KGNGUVGCOQXGPEQPVCKPGTU ϿŒ%||OKPWVGU ƃCXQWTGFURKEGU CTGCXCKNCDNGHTQOVJG|/KGNG9GDUJQR 144 Vegetables Carrots with glazed shallots

Serves 4

Clean and slice the carrots. Ingredients: 1Place them in a perforated | container. 500 g carrots 2 shallots Place the shallots and butter 20 g butter 2in a covered* container and Salt cook at the same time as the Pepper carrots. See settings below. 1 tbsp chopped parsley | Mix the carrots with the Steam oven settings: 3shallots, season with salt and ϯ Oven, without pressure pepper and serve garnished with Ͽ Oven, with pressure freshly chopped parsley. | |

Step 2 ϯŒ%||OKPWVGU * Lids for Miele steam oven containers ϿŒ%||OKPWVGU CTGCXCKNCDNGHTQOVJG|/KGNG9GDUJQR

Vegetables 145 Asparagus

Serves 4

/GVJQFCURCTCIWU Orange sauce: Ingredients, asparagus: /KZVJGQTCPIGLWKEGYKVJ | 2GGNVJGYJKVGCURCTCIWU 1VJGGII[QNMUCPFDGCVYKVJ 1 kg white asparagus, 1HTQOVQRVQDQVVQO5PCR UCNVCPFRGRRGTWPVKNVJKEMGPGF ƂPIGTVJKEM VJGYQQF[GPFQHHVJGITGGP QXGTCDCKPOCTKG 1 kg green asparagus CURCTCIWU2NCEGKPRGTHQTCVGF | EQQMKPIEQPVCKPGTUCPFEQQM (QNFKPVJGDWVVGTC +PITGFKGPVUUCWEGU 5GGUGVVKPIUDGNQY 2VCDNGURQQPCVCVKOGCPF | UGCUQPCICKPYKVJUCNVCPF Parsley sauce: /GVJQFUCWEGU RGRRGT |ONETGCO | DWPEJQHEJQRRGFRCTUNG[ Parsley sauce: | 5CNV 5VKTVJGRCTUNG[KPVQVJG #RKPEJQHUWICT 1ETGCOCPFUGCUQPYKVJUCNV | CPFUWICT&TK\\NGQXGTVJG Tuna sauce: CURCTCIWUCPFUGTXG VKPQHVWPC | I|[QIJWTV HCV  Tuna sauce: VURNGOQPLWKEG &TCKPVJGVWPCCPFUGRCTCVG VURECRGTU 1KVYKVJVYQHQTMU 5CNV Pepper /KZVJG[QIJWTVNGOQPLWKEG Sugar 2CPFECRGTU5GCUQPVQVCUVG OGFKWOGIIU YKVJUCNVRGRRGTCPFUWICT | Orange sauce: (QNFVJGƃCMGFVWPCKPVQVJG ONQTCPIGLWKEG [QIJWTVUCWEG |OGFKWOGII[QNMU| 5CNV *CTFDQKNVJGGIIUUJGNNCPF Pepper 4SWCTVGTVJGO2QWTVJGUCWEG IUQHVDWVVGT QXGTVJGCURCTCIWUCPFICTPKUJ Orange zest YKVJVJGJCTFDQKNGFGIIU | Steam oven settings: ϯ1XGPYKVJQWVRTGUUWTG Ͽ Oven, with pressure White asparagus: ϯŒ%||OKPWVGU ϿŒ%||OKPWVGU | Green asparagus: ϯŒ%||OKPWVGU ϿŒ%||OKPWVGU

146 8GIGVCDNGU 147 Red cabbage and apple

Serves 4

Place the diced onion and Ingredients: 1pork dripping in a solid | container, cover* and steam. See 125 g diced onion settings below. 50 g pork dripping 700 g red cabbage Clean and shred the red 150 ml apple juice 2cabbage, then add it to the 50 ml wine vinegar diced onions with the apple 1 bay leaf juice, wine vinegar, bay leaf, approx. 3 cloves ENQXGUCPFUWICT|5GCUQP|YKVJ 25 g sugar salt and pepper and cook. See Salt settings below. Pepper 1 apple 2GGN|EQTGCPFEWV|VJG 30 g cranberries or 3CRRNGKPVQRKGEGU|#FF 30 g redcurrant jelly the cranberries or redcurrant 50 ml red wine LGNN[CPF|VJGTGFYKPGVQVJG | remaining ingredients and cook. Steam oven settings: See settings below. Season with ϯ Oven, without pressure salt, pepper and sugar. Ͽ1XGPYKVJRTGUUWTG| |

Step 1 ϯŒ%||OKPWVGU ϿŒ%||OKPWVGU | Step 2 ϯŒ%||OKPWVGU ϿŒ%||OKPWVGU | 5VGR| ϯŒ%||OKPWVGU * Lids for Miele steam oven containers are available from the Miele Webshop. ϿŒ%||OKPWVGU

148 Vegetables Red cabbage with apples and grapes

Serves 6

Wash, trim and shred the Ingredients: 1red cabbage. Place in 2 solid | containers. 750 g red cabbage 4 sharp apples Peel, core and thinly slice 2 bay leaves 2the apples. Use the cloves to 3 cloves RKPVJGDC[NGCXGUVQVJGQPKQP| 1 onion Mix the apples, onion, butter, 50 g butter red wine, balsamic vinegar 125 ml red wine and redcurrant jelly with the 4-5 tbsp balsamic vinegar red cabbage. Season with salt, 1–2 tbsp redcurrant jelly pepper and sugar and cook. See Salt settings below. Pepper Sugar Then add the grapes and 200 g seedless grapes 3season again if necessary. || The red cabbage can be Steam oven settings: thickened slightly with a little ϯ Oven, without pressure ƃQWT|KHYKUJGF5GGUGVVKPIU Ͽ Oven, with pressure below.

Step 2 ϯŒ%||OKPWVGU ϿŒ%||OKPWVGU | Step 3 ϯŒ%||OKPWVGU ϿŒ%||OKPWVGU

Vegetables 149 %CWNKƃQYGTUQWHƃÅ

5GTXGU

%NGCPVJGECWNKƃQYGTEWV Ingredients: 1KPVQƃQTGVURNCEGKPC | RGTHQTCVGFEQPVCKPGTCPFEQQM IECWNKƃQYGT 5GGUGVVKPIUDGNQY |OGFKWOGII[QNMU| Salt #NNQYVJGECWNKƃQYGTVQ Pepper 2EQQNVJGPRWTÅGKV5VKTVJG 0WVOGI GII[QNMUKPVQVJGRWTÅGCPF |OGFKWOGIIYJKVGU| UGCUQPYKVJUCNVRGRRGTCPF $WVVGTHQTITGCUKPI PWVOGIVQVCUVG | Sauce: $GCVVJGGIIYJKVGUWPVKN UJCNNQVU 3UVKHHCPFHQNFKPVQVJGRWTÅG 20 g butter IƃQWT 2QWTVJGOKZVWTGKPVQ ONYJKVGYKPG 4DWVVGTGFTCOGMKPU%QXGT ONXGIGVCDNGUVQEM YKVJCNWOKPKWOHQKNCPFEQQM |ONFQWDNGETGCO 5GGUGVVKPIUDGNQY Salt Pepper (QTVJGUCWEGRGGNVJG | 5UJCNNQVUCPFƂPGN[FKEGVJGO Steam oven settings: 5YGCVKPDWVVGTVJGPCFFƃQWT ϯ1XGPYKVJQWVRTGUUWTG CPFITCFWCNN[RQWTKPVJGYKPG Ͽ1XGPYKVJRTGUUWTG 5VKTKPVJGXGIGVCDNGUVQEM 6CPFDGCVWPVKNUOQQVJVJGP HQNFKPVJGETGCOCPFUGCUQPVQ VCUVGYKVJUCNVCPFRGRRGT

6WTPVJGUQWHƃÅUQWVQPVQ 7UGTXKPI|FKUJGURQWTVJG UCWEGQXGTVJGOCPFICTPKUJ YKVJEJQRRGFJGTDU|5GTXGYKVJ UVGCOGFƂUJQTOGCVFKUJGU

Step 1 ϯŒ%||OKPWVGU ϿŒ%||OKPWVGU | >> Tip: Step 4 6JKUTGEKRGECPDGOCFGYKVJ ϯŒ%||OKPWVGU QVJGTXGIGVCDNGUUWEJCUDTQEEQNK ϿŒ%||OKPWVGU QTECTTQVU

150 Vegetables 151 Fennel

Serves 4

Wash, quarter and cut out Ingredients: 1the woody base of the | HGPPGN|2WVVJGITGGPVKRUVQ 2 fennel bulbs one side for garnish. Fennel greens 2 carrots Clean the remaining 1 small leek 2vegetables. Cut the carrots 2 sticks of celery in 0.5 cm thick slices, the leek 1 tsp lemon juice into 1 cm rings and the celery Salt KPVQEOVJKEMRKGEGU|2NCEG Sugar the vegetables in a perforated 2 onions EQPVCKPGT|CPFRWVVJGHGPPGN 20 g butter QPVQR| 150 ml vegetable broth Pepper Mix the salt and sugar into 1 tsp bouillon powder 3the lemon juice and drizzle 150 ml double cream this over the fennel. Place the | container in the oven with a Steam oven settings: solid container underneath it to ϯ Oven, without pressure catch the vegetable broth. See Ͽ Oven, with pressure settings below.

Dice the onions and sweat 4in butter. Add 150 ml of vegetable broth and season with salt and pepper. Stir in the FQWDNGETGCOCPF|ICTPKUJYKVJ the green tips from fennel.

>> Tip: Fennel is a very popular vegetable with the italians who often eat it TCYCHVGTCOCKPEQWTUG||+VCNUQ tastes good cooked, and when Step 3 UVGCOGFVJGXKVCOKPUCTGTGVCKPGF| ϯŒ%||OKPWVGU Fennel tastes good with strong ϿŒ%||OKPWVGU spices.

152 Vegetables 153 Side dishes

Simply irresistable | Potatoes, rice and vegetables are amongst the most popular staple ingredients for side FKUJGU|4CTGN[UGTXGFQPVJGKTQYPVJG[CTGC ETWEKCNRCTVQHVJGYJQNGOGCN6JGXGTUCVKNKV[QH VJGUGVJTGGHQQFV[RGUKUKOOGPUGCPFVJG[CNN RNC[CPKORQTVCPVRCTVKPVJGPWVTKVKQPCNSWCNKV[ QHVJGHQQFYGGCV#NNVJTGGCTGWUGFCETQUUVJG globe in cuisine and in doing so unite people at the table from a broad spectrum of customs and traditions.

154 Side dishes 155 Savoury bulgur wheat

Serves 6

Peel the shallots, garlic Ingredients: 1and carrots. Finely dice the | shallots, chop the garlic up and 4 shallots EWVVJGECTTQVUKPVQVJKPUNKEGU| 2 cloves of garlic Wash and de-seed the chilli I|ECTTQVU pepper then cut into rings. Place 1 red chilli pepper all of these in a solid container. 3 cardamom pods 1 bay leaf Lightly crush the cardamom 250 g bulgur 2pods and add to the bulgur Salt with the bay leaf and season 600 ml vegetable stock with salt. Pour in the vegetable 3 tbsp butter stock and cook. See settings VDUREJQRRGFƃCVNGCH below. parsley | Remove the cardamom Steam oven settings: 3RQFUƃWHHVJGTKEGWRYKVJC ϯ Oven, without pressure fork and fold in the butter and Ͽ Oven, with pressure parsley before serving. | |

>> Tip: Bulgur is a pre-cooked wheat that JCUDGGPTGFTKGF|#HVGTFT[KPI the wheat grain is then ground EQCTUGN[QTƂPGN[|+VKUIGPGTCNN[ Step 2 made using a hard wheat. It can ϯŒ%||OKPWVGU DGUWDUVKVWVGFYKVJ|CNQPIITCKP ϿŒ%OKPWVGU rice in this recipe.

156 Side dishes 157 5VWHHGFEQWTIGVVGU

Serves 4

Peel and dice the onion and Ingredients: 1ICTNKE|%NGCPCPFƂPGN[FKEG | VJGTGFRGRRGT&TCKPVJGQNKXGU 1 red onion CPFTQWIJN[EJQRVJGOWR 1 clove of garlic %TWODNGVJG(GVCCPFRNWEMVJG ½ pointed red pepper NGCXGUQHHURTKIUQH|VJ[OG|/KZ 40 g black olives, pitted CNNQHVJGUGKPVQVJGUQWTETGCO 75 g green olives, pitted and season with pepper and 150 g Feta NGOQPLWKEG 8 sprigs of thyme |ONUQWTETGCO %WVVJGEQWTIGVVGUKPJCNH Salt 2lengthways and hollow Pepper QWVVJGEGPVTGYKVJCUOCNN VURNGOQPLWKEG URQQP|||.KIJVN[UCNVCPFƂNNYKVJ EQWTIGVVGU CRRTQZI VJG(GVCOKZVWTG2NCEGKPC each) RGTHQTCVGFEQPVCKPGTCPFEQQM Parsley 5GGUGVVKPIUDGNQY | Steam oven settings: %JQRVJGRCTUNG[CPFICTPKUJ ϯ1XGPYKVJQWVRTGUUWTG together with the remaining Ͽ1XGPYKVJRTGUUWTG VJ[OG | | |

>> Tip: Step 2 +PUVGCFQHWUKPIEQWTIGVVGU ϯŒ%||OKPWVGU [QWEQWNFWUGVJKUƂNNKPIKPTGF ϿŒ%OKPWVGU RGRRGTU

158 Side dishes Houmous

Serves 6

Rinse the chickpeas and soak Ingredients: 1overnight in plenty of cold | water. 200 g dried chickpeas | 2 cloves of garlic Place the chickpeas, together ½ tsp ground cumin 2with the water they were 3-4 tbsp tahini paste soaked in, in a solid container. ¼ tsp strong paprika Make sure they are covered by 1 tsp salt the water. Peel the garlic cloves Pepper and add them whole to the 2-3 tsp lemon juice chickpeas. Season with cumin 1 tbsp olive oil and cook. See settings below. | | Steam oven settings: Drain the chickpeas, ϯ Oven, without pressure 3retaining the cooking liquor. Ͽ Oven, with pressure .GCXGDQVJVQEQQN| | | Then purée the chickpeas | 4YKVJCDQWV|ONQHVJG cooking liquour, lemon juice and tahini paste. Season generously with paprika, salt, pepper and cumin. Place in a serving dish, drizzle with olive oil and serve. Houmous goes well with raw or al-dente steamed vegetable batons and pitta bread.

>> Tip: 6CJKPKKUCRCUVGOCFGHTQOƂPGN[ ground sesame seeds and is a OCKP|KPITGFKGPVKP|JQWOQWU+V KUTKEJKPXKVCOKPUCPF|ECNEKWO which makes it very popular with XGIGVCTKCPU| For a very delicate houmous the Step 2 pale outer skin of the chickpeas ϯŒ%||OKPWVGU are removed before they are made ϿŒ%OKPWVGU into houmous.

Side dishes 159 )PQEEJK

5GTXGU

9CUJVJGRQVCVQGUCPF Ingredients: 1RWVVJGOKPCRGTHQTCVGF | EQPVCKPGT%QQMWPVKN|VGPFGT5GG IUOCNNƃQWT[RQVCVQGU UGVVKPIUDGNQY ™DWPEJQHDCUKN | ™DWPEJQHƃCVNGCXGFRCTUNG[ +PVJGOGCPVKOGRNWEMCPF URTKIUQHQTGICPQ 2ƂPGN[EJQRWRVJGJGTDU IUWPFTKGFVQOCVQGUKPQKN &TCKPVJGUWPFTKGFVQOCVQGU IƃQWT CPFRWTÅGVJGO IUGOQNKPC | |OGFKWOGII[QNM| .GCXGVJGRQVCVQGUVQEQQN Salt 3UNKIJVN[VJGPRGGNVJGO VURVQOCVQRWTÅG CPFYJKNUVUVKNNJQVRCUUVJGO (NQWT VJTQWIJCRQVCVQTKEGT||#FF $WVVGTHQTITGCUKPI IQHVJGƃQWTVJGUGOQNKPCGII | [QNMCPFVURUCNVCPFMPGCF IDWVVGT VQOCMGVJGFQWIJ*CNXGVJG UCIGNGCXGU FQWIJCPFMPGCFVJGJGTDU | KPVQQPGJCNHCPFVJGRWTÅGF Steam oven settings: VQOCVQGUCPFVQOCVQRWTÅG ϯ1XGPYKVJQWVRTGUUWTG KPVQVJGQVJGT|+HVJGFQWIJKU Ͽ1XGPYKVJRTGUUWTG VQQUQHVMPGCFVDURQHƃQWT | KPVQKV | | | 4QNNVJGFQWIJQWVQPC 4NKIJVN[ƃQWTGFUWTHCEGKPVQ CTQNNCDQWVEONQPI|%WVKV KPVQCDQWV|)PQEEJK7UKPIC NKIJVN[ƃQWTGFHQTMƃCVVGPGCEJ UNKIJVN[QPVJGEWVUKFG|%QQMKP CITGCUGFRGTHQTCVGFEQPVCKPGT 5GGUGVVKPIUDGNQY | /GNVVJGDWVVGTKPCUOCNN 5RCPQPVJGJQDCPFVQUU KPVJGUCIG$TKGƃ[EQQMVJGP Step 1 UGCUQPYKVJUCNVCPFUGTXGYKVJ ϯŒ%||OKPWVGU VJG)PQEEJK ϿŒ%OKPWVGU | Step 4 ϯŒ%||OKPWVGU ϿŒ%OKPWVGU

160 5KFGFKUJGU 161 Cheese and leek polenta

Serves 4

Clean the leek and cut Ingredients: 1into thin rings. Place in a | perforated container. Pour the 1 thin leek (approx. 175 g) vegetable stock into a solid 750 ml vegetable stock container with ½ tsp of salt and Salt cook at the same time as the 150 g polenta (coarse) leek. See settings below. 4 sprigs of marjoram URTKIUQHƃCVNGCHRCTUNG[ Remove the stock and stir 100 g grated Emmental 2in the polenta. Leave for a 30 g grated Parmesan minute to stand then continue 2 tbsp butter stirring. Put it back in the oven Black pepper and continue to cook. Remove | the leeks from the oven. See Steam oven settings: settings below. ϯ Oven, without pressure Ͽ Oven, with pressure Take the polenta out, cover | 3and leave for 5 minutes to || rest.

Meanwhile pluck the leaves 4off the marjoram and the RCTUNG[CPFEJQRWR*CNXGVJG polenta and mix the two cheeses into one half together with 1 tbsp of butter. Stir the leeks with the remaining butter into the other half of polenta. Season to taste.

>> Tip: Polenta is a traditional regional URGEKCNKV[VJTQWIJQWV+VCN[CPFKU made from ground corn. In the VJEGPVWT[KVYCUEQPUKFGTGF HQQFHQTVJGRQQT|+VTGSWKTGU Step 1 EQPUVCPV|UVKTTKPIYJGPEQQMGFKPC ϯŒ%||OKPWVGU RCP|KH[QWYCPVVQ|JCXGKVYKVJQWV ϿŒ%OKPWVGU lumps in it and it does have a VGPFGPE[VQ|UVKEMVQVJGRCPKH[QW | CTGPQVECTGHWN||1PEGEQQMGF Step 2 polenta can be left on a board or ϯŒ%||OKPWVGU in a bowl to cool down and then ϿŒ%OKPWVGU EWVKPVQ|UJCRGUCPFHTKGF

162 Side dishes 9CTONGPVKNUCNCF

5GTXGU

2GGNVJGQPKQPCPFVJG Ingredients: 1ECTTQVU&KEGVJGQPKQPCPF | EWVVJGECTTQVUKPVQEONQPI 1 onion LWNKGPPGUVTKRU%JQRVJGCRTKEQVU I|ECTTQVU WRUOCNN/KZCNNQHVJGUGYKVJ IFTKGFCRTKEQVU VJGNGPVKNUKPCUQNKFEQPVCKPGT 200 g red lentils #FFVJGURKEGUUGCUQPYKVJUCNV ECTFCOQORQF CPFRGRRGT2QWTKPVJGUVQEM DC[NGCH CPFEQQM5GGUGVVKPIUDGNQY RKGEGQHNGOQPRGGN RKPEJGUQHITQWPF +PVJGOGCPVKOGOKZVJG EQTKCPFGT 2QKNCPFNKOGLWKEGKPVQVJG 5CNV [QIJWTVCPFUGCUQPVQVCUVG 2GRRGT YKVJUCNVRGRRGTCPFJQPG[ ONXGIGVCDNGUVQEM %NGCPYCUJCPFURKPVJGUCNCF IPCVWTCN[QIJWTV CPFUJTGFKV HCV VURQNKXGQKN .GCXGVJGNGPVKNUVQEQQN VURNKOGLWKEG 3FQYPVJGPTGOQXGVJG VURJQPG[ ECTFCOQOCPFNGOQPRGGN ™JGCFQHNGVVWEG GI.QNNQ (QNFKPVJGUJTGFFGFUCNCF|CPF DKQPFCCRRTQZI FTK\\NGYKVJVJG[QIJWTV | FTGUUKPI5GTXGYCTO Steam oven settings: ϯ1XGPYKVJQWVRTGUUWTG Ͽ1XGPYKVJRTGUUWTG|

Step 1 ϯŒ%||OKPWVGU ϿŒ%OKPWVGU

5KFGFKUJGU 163 Coconut carrots

Serves 4

Clean and peel the carrots Ingredients: 1and place them in a | perforated container. 800 g bunched carrots 200 ml coconut milk Mix the coconut milk with 100 ml vegetable stock 2the stock in a solid container. 1 small onion Peel the onion and deseed the 1 green chilli chilli. Finely dice both, then add Salt to the coconut milk. Season with 1 tbsp dessicated coconut salt and cook together with the VUREQTPƃQWT carrots. See settings below. ½-1 tsp lime juice Fleur de Sel In the meantime lightly roast | 3the dessicated coconut in a Steam oven settings: hot pan, then leave to cool. ϯ Oven, without pressure Ͽ Oven, with pressure Transfer the coconut sauce | 4to a small pan and bring to || VJGDQKN|5VKTVJGEQTPƃQWTKPVQ a little water then use to thicken VJGUCWEG|5GCUQPYKVJUCNVCPF NKOGLWKEG|5GCUQPVJGECTTQVU YKVJCNKVVNG|(NGWTFG5GNURTKPMNG with the dessicated coconut and serve with the sauce.

>> Tip: Fleur de Sel is the king of sea salts. It has a very special texture and is used exclusively as table salt. The calcium and magnesium content of Fleur de Sel gives it Step 2 CPGZVTCQTFKPCT[ƃCXQWTCPFKV ϯŒ%||OKPWVGU doesn't take much to awake your ϿŒ%OKPWVGU taste buds.

164 Side dishes 165 2QVCVQUQWHƃÅ

5GTXGU

2GGNCPFFKEGVJGRQVCVQGU Ingredients: 1CPFEQQMKPCRGTHQTCVGF | EQPVCKPGT5GGUGVVKPIUDGNQY IƃQWT[RQVCVQGU OGFKWOGII[QNMU 2CUUVJGRQVCVQGUVJTQWIJC DWPEJQHEJGTXKN 2RQVCVQTKEGT |ONUQWTETGCO IHTQ\GPRGCU /KZVQIGVJGTVJGGII[QNMU 5CNV 3EQCTUGN[EJQRRGFEJGTXKN 2GRRGT UQWTETGCOCPFRGCUCPFUGCUQP 0WVOGI YKVJUCNVRGRRGTCPFPWVOGI OGFKWOGIIYJKVGU VDUR2CTOGUCPEJGGUG (QNFKPVJGUVKHƃ[DGCVGPGII | YJKVGUCPFRQWTVJGOKZVWTG $WVVGTHQTITGCUKPI KPVQDWVVGTGFCPFEQTPƃQWT %QTPƃQWTHQTFWUVKPI FWUVGFTCOGMKPU5RTKPMNG | 2CTOGUCPEJGGUGQPVQR Steam oven settings: ϯ1XGPYKVJQWVRTGUUWTG %QXGTVJGTCOGMKPUYKVJ Ͽ1XGPYKVJRTGUUWTG 5CNWOKPKWOHQKNRNCEGKPC | EQQMKPIEQPVCKPGTCPFEQQM| | 5GGUGVVKPIUDGNQY

Step 1 ϯŒ%||OKPWVGU ϿŒ%||OKPWVGU | Step 5 ϯŒ%||OKPWVGU ϿŒ%||OKPWVGU

166 5KFGFKUJGU 2QVCVQGUYKVJCDCEQPCPF UQWTETGCOƂNNKPI

Serves 4

9CUJVJGRQVCVQGUCPFEWV Ingredients: 1VJGOKPJCNH2NCEGYKVJ | VJGEWVUKFGWRRGTOQUVKPC OGFKWOƃQWT[RQVCVQGU RGTHQTCVGFEQPVCKPGTCPFEQQM IEQQMGFDCEQPNCTFQPU 5GGUGVVKPIUDGNQY IITCVGF'FCOEJGGUG |ONUQWTETGCO /KZVJGEQQMGFNCTFQPU VDURUVTQPIOWUVCTF 2EJGGUGUQWTETGCOCPF 5CNV OWUVCTFVQIGVJGTCPFUGCUQP 2GRRGT YKVJUCNVCPFRGRRGT | Steam oven settings: 6QRVJGRQVCVQGUYKVJVJG ϯ1XGPYKVJQWVRTGUUWTG 3OKZVWTGCPFEQQM5GG Ͽ1XGPYKVJRTGUUWTG UGVVKPIUDGNQY5GTXGYKVJC OKZGFITGGPUCNCF

Step 1 ϯŒ%||OKPWVGU ϿŒ%||OKPWVGU >> Tip: | *QNNQYVJGRQVCVQGUQWVC Step 3 NKVVNGDGHQTGƂNNKPIVJGO|(QTC ϯŒ%||OKPWVGU XGIGVCTKCPXGTUKQPUKORN[NGCXG ϿŒ%||OKPWVGU QWVVJGDCEQP

5KFGFKUJGU 167 2QVCVQRWTÅG

5GTXGU

2GGNCPFSWCTVGTVJG Ingredients: 1RQVCVQGU2NCEGVJGOKPC | RGTHQTCVGFEQPVCKPGT2WVVJG 1 kg potatoes ETGCOCPFXGIGVCDNGUVQEMKPC |ONFQWDNGETGCO UQNKFEQPVCKPGT|2NCEGKPVJGQXGP ONXGIGVCDNGUVQEM WPFGTPGCVJVJGRQVCVQGUCPF IDWVVGT EQQM5GGUGVVKPIUDGNQY 5CNV Pepper 2WTÅGVJGRQVCVQGUCPFDGCV VDURRCTUNG[ 2WPVKNUOQQVJWUKPIVJGETGCO | CPFUVQEM(QNFKPVJGDWVVGT Version 1: VJGPUGCUQPVJGRWTÅGVQVCUVG IRQTEKPKOWUJTQQOU YKVJUCNVCPFRGRRGT)CTPKUJ | YKVJƂPGN[EJQRRGFRCTUNG[ Version 2: OGFKWOQPKQP 8GTUKQP5QCMVJGRQTEKPK IEQQMGFDCEQPNCTFQPU 3KPYCVGTVJGPEQQMKPVJG | NKSWKFVJG[YGTGUQCMGFKP Steam oven settings: 5GGUGVVKPIUDGNQY|6JGPEJQR ϯ1XGPYKVJQWVRTGUUWTG VJGOWRƂPGN[CPFHQNFKPVQVJG Ͽ1XGPYKVJ|RTGUUWTG RWTÅG | | 8GTUKQP2WVVJGƂPGN[ | FKEGFQPKQPCPFVJGDCEQP | NCTFQPUKPCUQNKFEQPVCKPGT EQXGT CPFEQQM5GGUGVVKPIU DGNQY(QNFKPVQVJGRWTÅGYJGP EQQMGF

Step 1 ϯŒ%||OKPWVGU ϿŒ%||OKPWVGU | Step 3 ϯŒ%||OKPWVGU ϿŒ%||OKPWVGU | Step 4 ϯŒ%||OKPWVGU .KFUHQT/KGNGUVGCOQXGPEQPVCKPGTU ϿŒ%||OKPWVGU CTGCXCKNCDNGHTQOVJG/KGNG9GDUJQR 168 5KFGFKUJGU 169 Desserts

Sweet temptations | What would a meal be without a sumptuous ƂPCNG!4GICTFNGUUQHYJGVJGTCJGCNVJ[HTWKV FGUUGTVKUQHHGTGFQTQPGYKVJCPCNEQJQNKE\KPI VQKVQTUQOGVJKPIETGCO[CPFUYGGVVJGFGUUGTV KUCVTGCVVJCVECPDGHWNNQHUWTRTKUGU6JGOQTG ETGCVKXGN[KVKUCUUGODNGFCPFRTGUGPVGFVJG OQTGGPVJWUKCUVKECNN[YKNNKVUCTTKXCNCVVJGVCDNG DGITGGVGF#NNQY[QWTUGNHCNKVVNGVKOGVQCFF VJQUGƂPKUJKPIVQWEJGUVQKORTGUU[QWTIWGUVU

170 Desserts 171 Vanilla dumplings with a peach sauce

Serves 6

.KIJVN[ETWUJVJG#OCTGVVKPK Ingredients: 1Squeeze the low fat | quark through a clean muslin 60 g Amarettini and mix with half of the | #OCTGVVKPK|UWICTXCPKNNCUGGFU For the dumplings: GII[QNMCPFEWUVCTFOKZ%QXGT 1 kg low fat quark and leave to absorb the liquid 90 g sugar HQTOKPWVGU Seeds of 1 vanilla pod | |OGFKWOGII[QNMU| In the meantime wash the 2 packets of custard mix 2peaches, cut a cross in each, | place in a perforated container For the peach sauce: CPFEQQM5GGUGVVKPIUDGNQY 500 g ripe peaches | 75 g marzipan Allow the peaches to cool, 50 ml peach nectar 3then skin them and remove VDURGNFGTƃQYGTU[TWR VJGUVQPGU || | Butter for greasing Using wet hands make | 412 balls out of the quark Steam oven settings: OKZVWTG2NCEGKPCITGCUGF ϯ Oven, without pressure perforated container in the Ͽ Oven, with pressure QXGP|2NCEGCUQNKFEQPVCKPGT | WPFGTPGCVJCPFEQQM5GG UGVVKPIUDGNQY | 4QWIJN[FKEGVJGOCT\KRCP 5purée it with the peach nectar and then sieve the OKZVWTG2WTÅGVJGRGCEJƃGUJ and stir into the marzipan mixture together with the GNFGTƃQYGTU[TWR| | Arrange the dumplings 6on the sauce and serve Step 2 with a sprinkling of crumbled ϯŒ%||OKPWVGU #OCTGVVKPK ϿŒ%OKPWVGU | Step 4 ϯŒ%|OKPWVGU ϿŒ%OKPWVGU

172 Desserts 173 Summer pudding

Serves 6

Crush the melba toast or Ingredients: 1coarsely blitz it in a food | processor. Melt the butter with 225 g melba toast the honey then stir into the 50 g butter melba toast with the milk. 40 g runny honey | 300 ml milk Prepare the berries and wash 200 g strawberries 2and dry if necessary. Quarter 125 g raspberries VJGUVTCYDGTTKGURGGN|EQTGCPF 125 g blackberries FKEG|VJGCRRNGUCPFOKZYKVJ 1 small sharp apple the berries, vanilla seeds and (approx. 100 g) sugar. Seeds of 1 vanilla pod | 40 g sugar Grease a 1.25 litre pudding 6 scoops of vanilla ice cream 3dish and pour in about ¾ | of the melba mixture. Press Butter for greasing up at the sides. Fill with the | berries. Press down gently on Steam oven settings: the berries, then cover with the ϯ Oven, without pressure remaining dough and seal the Ͽ Oven, with pressure GFIGU|%QXGTVJGFKUJYKVJCNKF | and cook. See settings below. | | Take the pudding out of the 4oven and leave to rest for at least 15 minutes. Turn out onto CRNCVVGT|CPFUGTXGYKVJCTKEJ vanilla ice cream.

>> Tip: If you don't have a pudding basin, use a tall oven-proof ceramic Step 3 dish instead. Seal the dish with a ϯŒ%||OKPWVGU double layer of baking parchment, ϿŒ%OKPWVGU secured with kitchen string.

174 Desserts Sweet dumplings with apricot compote

Serves 6

%TWODNG|VJG[GCUVKPON Melt the vanilla sugar in the Ingredients: 1QHNWMGYCTOOKNMVJGPCFF 6TGOCKPKPIDWVVGTCPFWUG | VJGƃQWT|IUWICTUCNVGII VJKUVQEQCVVJGFWORNKPIU|&WUV For the sweet dumplings: [QNMCPFIQHUQHVDWVVGT| YKVJUWICTDGHQTGUGTXKPIYKVJ 20 g fresh yeast -PGCFHQTCDQWVOKPWVGUVQ VJGCRTKEQVEQORQVG |ONOKNM get a smooth dough then place | |IƃQWT KPCDQYNKPVJGQXGPVQRTQXG | | |IUWICT 5GGDGNQYHQTUGVVKPIU | 1 pinch salt | | OGFKWOGII[QNM Wash the apricots, quarter | |IDWVVGT 2VJGOCPFTGOQXGVJGUVQPGU | 3 tsp vanilla sugar Mix with 20 g sugar, vanilla | | Sugar seeds and apricot syrup in a solid | | EQPVCKPGT | Flour for dusting | | | 2WVVJGTGOCKPKPIOKNM | For the apricot compote: 3and sugar together with | | 500 g apricots IQHDWVVGTKPCPQVJGTUQNKF | Seeds of 1 vanilla pod EQPVCKPGT6CMGVJG[GCUVFQWIJ | 50 ml apricot syrup out of the oven and divide into | | RQTVKQPU4QNNKPVQDCNNUQPC | Steam oven settings: ƃQWTGFUWTHCEGVJGPEQXGTCPF | |.KFUHQT|/KGNGUVGCOQXGPEQPVCKPGTU ϯ Oven, without pressure leave in a warm place to prove CTGCXCKNCDNGHTQOVJG/KGNG9GDUJQR Ͽ Oven, with pressure HQTCPQVJGTOKPWVGU*GCV | VJGOKNMOKZVWTGKPVJGQXGP 5GGUGVVKPIUDGNQY | #TTCPIGVJGFQWIJDCNNU Step 1 VKIJVN[VQIGVJGT|KPVJGJQV ϯŒ%||OKPWVGU OKNMEQXGT CPFEQQMVQIGVJGT ϿŒ%|OKPWVGU YKVJVJGCRTKEQVU|5GGUGVVKPIU | DGNQY Step 3 | ϯŒ%|OKPWVGU 6CMGVJGCRTKEQVUQWVCPF ϿŒ%OKPWVGU 5EQPVKPWGEQQMKPIVJG | FWORNKPIU5GGUGVVKPIUDGNQY Step 4 | ϯŒ%|OKPWVGU ϿŒ%OKPWVGU | Step 5 ϯŒ%|OKPWVGU ϿŒ%OKPWVGU

&GUUGTVU 175 'NFGTDGTT[CPFCRRNGFGNKIJV

Serves 4

/KZVJGGNFGTDGTT[LWKEG Ingredients: 1YKVJ|ONYCVGT|I | sugar, vanilla sugar and 750 ml elderberry juice cinnamon in a solid container. Approx. 100 g sugar | 3 tsp vanilla sugar 2GGNJCNXGCPFEQTGVJG #|RKPEJQHEKPPCOQP 2CRRNGUVJGPEWVVJGOKPVQ UOCNNUJCTRCRRNGU YGFIGU%QQMKPVJGGNFGTDGTT[ (approx. 400 g) juice. See settings below. OGFKWOGIIYJKVGU | 30 g icing sugar +PVJGOGCPVKOGDGCVVJG #RKPEJQHWPYCZGFNGOQP 3GIIYJKVGUVQUVKHHRGCMU zest VJGPUNQYN[FTK\\NGKPVJGUKGXGF | icing sugar and lemon zest. Steam oven settings: | ϯ1XGPYKVJQWVRTGUUWTG +HPGEGUUCT[CFFOQTGUWICT Ͽ1XGPYKVJRTGUUWTG 4VQVJGHTWKVVQVCUVG6JGP FTQRUOCNNURQQPHWNUQHVJG meringue mix on top. Place in VJGQXGPVQJGCVVJTQWIJHQT about 5 minutes.

>> Tip: +H[QWRKEM[QWTQYPGNFGTDGTTKGU you can make your own juice. Strip VJGDGTTKGUHTQOVJGUVCNMUYCUJ CPFFTCKPVJGO2NCEGKPCUQNKF EQPVCKPGTYKVJCNKVVNGYCVGTCPF UVGCOWPVKNVJG[DWTUVTGNGCUKPI Step 2 VJGKTLWKEG|2CUUVJGRWNRVJTQWIJ ϯŒ%||OKPWVGU CUKGXGCPFWUGVJGLWKEGCU ϿŒ%OKPWVGU FGUETKDGFKPVJGTGEKRG

176 Desserts 177 Coffee cream with raspberries

Serves 4

Stir the espresso powder Ingredients: 1into the milk and cream in a | solid container and heat up. See 200 ml milk settings below. 100 ml double cream 6 g of espresso coffee powder Beat the egg, egg yolks and 1 medium egg 2sugar with a balloon whisk 3 medium egg yolks then slowly drizzle the hot 60 g brown sugar mocca milk in whilst stirring all 250 g raspberries VJGVKOG|(KNVGTVJKUVJTQWIJC 4 tbsp coffee liqueur UKGXGKPVQ|TCOGMKPUCPF|EQXGT | with aluminium foil. Place the Steam oven settings: ramekins on the rack and cook. ϯ Oven, without pressure See settings below. Ͽ Oven, with pressure | Take the ramekins out of 3the oven and leave to cool down. Before serving turn | the caramels out onto serving | plates. Drizzle with the coffee liqueur and decorate with fresh raspberries.

Step 1 ϯŒ%||OKPWVGU ϿŒ%OKPWVGU | Step 2 ϯŒ%||OKPWVGU ϿŒ%OKPWVGU |

178 Desserts Quince mousse

Serves 5

Thoroughly scrub the fruit Ingredients: 1then peel, quarter and core | them. Dice the fruit and mix 600 g quinces with lemon juice immediately. Juice of 1 lemon Place in a perforated container 4 leaves of white gelatine and cook until soft. See settings 3 tsp vanilla sugar below. 40-50 g sugar |ONUQWTETGCO In the meantime soak the 250 ml whipping cream 2gelatine in cold water. | Purée the quince and pass Steam oven settings: through a sieve if wished. ϯ Oven, without pressure Add vanilla sugar and sugar Ͽ Oven, with pressure to taste. Squeeze the gelatine | and dissolve in the warm fruit | OKZVWTG|5VKTKPVJGUQWTETGCO | then place in the refrigerator until it starts to set.

Beat the whipping cream to 3stiff peaks and fold into the HTWKVOKZVWTG|2NCEGVJGOQWUUG in the refrigerator overnight to set.

Step 1 ϯŒ%||OKPWVGU ϿŒ%OKPWVGU

Desserts 179 Honey cake and cranberry UQWHƃÅU

Serves 6

/KZVJGETCPDGTTKGUYKVJVJG Ingredients: 1port and place to one side. | Dice the honey cake and blitz to 50 g dried cranberries ƂPGETWODUKPCHQQFRTQEGUUQT 1 tbsp port 5GRCTCVGVJGGIIU%JQRWR 100 g honey cake VJGEJQEQNCVGCPFOKZYKVJVJG |OGFKWOGIIU| ETGCOKPCUQNKFEQPVCKPGT 100 g dark chocolate || ONFQWDNGETGCO Beat the egg yolks with the IUQHVDWVVGT 2DWVVGTUWICTCPFURKEGUWPVKN IUWICT VJKEMCPFETGCO[(QNFKPVJG ™VUROKZGFURKEG UQWTETGCOCPFETWODGFJQPG[ #RKPEJQHEKPPCOQP cake. Beat the egg whites to A pinch of salt stiff peaks and fold into the ONUQWTETGCO OKZVQIGVJGTYKVJVJGFTCKPGF | ETCPDGTTKGU|| $WVVGTHQTITGCUKPI | 2QWTVJGOKZVWTGKPVQ| Steam oven settings: 3DWVVGTGFTCOGMKPU |ON ϯ1XGPYKVJQWVRTGUUWTG each), cover with foil and Ͽ1XGPYKVJRTGUUWTG place on the rack. Cover the | EJQEQNCVGETGCOOKZVWTGYKVJC | lid*, place in the oven together YKVJVJG|UQWHƃÅUCPFEQQM5GG UGVVKPIUDGNQY||

$GCVVJGEJQEQNCVGUCWEG 4WPVKNUOQQVJ6WTPVJG UQWHƃÅUQWVQPVQFGUUGTVRNCVGU RQWTUQOGUCWEGQXGTGCEJQPG CPFUGTXG| | || || || || Step 3 | ϯŒ%||OKPWVGU |.KFUHQT|/KGNGUVGCOQXGPEQPVCKPGTU ϿŒ%OKPWVGU CTGCXCKNCDNGHTQOVJG/KGNG9GDUJQR

180 Desserts 181 Cherry compote with amaretto

Makes 4 x ½ litre jars

Wash and pit the sour Ingredients: 1EJGTTKGU5CXGVJGLWKEG| | Place the cherries in clean 2 kg sour cherries preserving jars. 100-200 ml cherry nectar | 200 ml dry red wine 6QRVJGLWKEGWRYKVJ|ON 300 g brown sugar 2of cherry nectar. Add the 1 tsp ground cinnamon red wine, brown sugar and 50 ml Amaretto EKPPCOQP|CPFDTKPIVQVJGDQKN ½ tsp sorbic acid (optional) Add Amaretto to taste. 4 preserving jars with lids and | clamps Pour the liquid over the | 3cherries whilst still hot. Steam oven settings: It should cover the fruit. If ϯ Oven, without pressure necessary wipe the rims of the Ͽ Oven, with pressure jars dry. Seal the jars and cook. | See settings below. | | Remove the jars and leave to 4EQQN|5GCNGFLCTUUJQWNFDG stored in a cool dark place. Once opened they should be used as soon as possible.

>> Tip: Sorbic acid is natural organic compound widely used as a food Step 3 preservative. It has an anti- ϯŒ%||OKPWVGU microbial effect which helps the ϿŒ%OKPWVGU food keep for longer.

182 Desserts 5GOQNKPCRWFFKPIYKVJCRRNG compote

Serves 6

2NCEGVJGOKNMDWVVGTUWICT Turn the semolina puddings Ingredients: 1salt and poppy seeds in a 6out onto dessert plates and | solid container. UGTXGYKVJVJGCRRNGEQORQVG For the semolina pudding: | | 500 ml milk 2GGNEQTGCPFFKEG|VJG | | 15 g butter apples for the compote. 2 | 50 g sugar Place in a solid container and | A pinch of salt OKZKPVJGUWICTXCPKNNCUGGFU | 20 g poppy seed apple juice and cider. Place in | 90 g semolina the oven alongside the milk mix | | |OGFKWOGIIHTGUJ CPFEQQM5GGUGVVKPIUDGNQY | | | | For the apple compote: Take the milk out and | 750 g sharp apples 3YJKNUVUVKTTKPIFTK\\NGKPVJG | 100 g sugar semolina. Leave to stand for | | Seeds of 1 vanilla pod 1-2 minutes. Stir again and heat | 50 ml apple juice it up again. Stir once during | 50 ml cider EQQMKPI5GGUGVVKPIUDGNQY | | | | Steam oven settings: Take the semolina pudding | | ϯ1XGPYKVJQWVRTGUUWTG QWVUVKTKVCPFNGCXGKV 4 | Ͽ1XGPYKVJRTGUUWTG UVCPFHQTOKPWVGUYKVJCNKF  .KFUHQT/KGNGUVGCOQXGPEQPVCKPGTU QP|%QPVKPWGVQEQQMVJGCRRNG CTGCXCKNCDNGHTQOVJG/KGNG9GDUJQR EQORQVGWPVKNVJGHTWKVKUUQHV but still intact. See settings DGNQY| | Separate the egg and beat 5VJGGIIYJKVGVQCUVKHH peak. Stir the egg yolk into the semolina pudding then carefully HQNFKPVJGGIIYJKVG|5RQQP Step 2 into 6 rinsed out cold ramekins ϯŒ%||OKPWVGU QTUOCNNEWRU| ONGCEJ  ϿŒ%OKPWVGU CPFNGCXGVQEQQN%QXGTCPF | leave the apple compote to cool Step 3 FQYPCVVJGUCOGVKOG ϯŒ%||OKPWVG | ϿŒ%OKPWVG | Step 4 ϯŒ%||OKPWVGU ϿŒ%OKPWVGU

Desserts 183 Pears poached in red wine with a vanilla crème

Serves 4

Wash and dry the orange Before serving stir Ingredients: 1then, using a potato peeler, 9VJG|/CUECTRQPGCPFSWCTM | VCMGXGT[VJKPUJCTFUQHRGGN KPVQVJGETGCOU[TWR&TK\\NG For the pears: QHH*CNXGVJGHTWKVCPFUSWGG\G some of the red wine liquor over 1 unwaxed orange VJGLWKEGQWV the pears and serve with the 500 ml dry red wine | XCPKNNCETÄOG 60 g brown sugar Place the orange juice, wine, ¼ tsp ground cinnamon brown sugar, cinnamon and ƂTORGCTU CRRTQZI orange peel in a solid container each) CPFJGCVKVWR5GGUGVVKPIU | DGNQY For the vanilla crème: | 75 g sugar In the meantime make the Seeds of 1 vanilla pod vanilla crème by mixing the 50 ml double cream sugar, vanilla seeds and cream in I/CUECTRQPG CUQNKFEQPVCKPGT 100 g low fat quark | | Peel the pears, leaving the Steam oven settings: 4UVCNMKPVCEV2NCEGVJGRGCTU ϯ Oven, without pressure YJQNGKPVJGTGFYKPG Ͽ1XGPYKVJRTGUUWTG| | | Place the container with the 5cream mixture in the oven together with the pears and EQQM5GGUGVVKPIUDGNQY | Remove the cream syrup and 6NGCXGVQEQQN | Turn the pears over once 7during cooking and continue VQRQCEJWPVKNUQHV5GGUGVVKPIU Step 2 DGNQY ϯŒ%||OKPWVGU | ϿŒ%OKPWVGU Take the orange peel out | 8QHVJGTGFYKPG.GCXGVJG Step 5 pears in their liquor as well as ϯŒ%||OKPWVGU the cream syrup overnight in the ϿŒ%OKPWVGU TGHTKIGTCVQT | Step 7 ϯŒ%||OKPWVGU ϿŒ%OKPWVGU

184 &GUUGTVU 185 %JQEQNCVGDTQYPKGRWFFKPI

Serves 8

Melt the chocolate and Ingredients: 1separate the eggs. Beat the | butter, sugar and vanilla sugar 100 g dark chocolate WPVKNRCNGCPFETGCO[CPFVJGP 5 medium eggs UVKTKPVJGGII[QNMU 80 g butter 80 g sugar (QNFKPVJGYCNPWVUCPF 3 tsp vanilla sugar 2ƃQWTVQIGVJGTYKVJEQQNGF IƂPGN[EJQRRGFYCNPWVU chocolate, into the butter and IƃQWT egg mixture. | Butter for greasing $GCVVJGGIIYJKVGUWPVKN Icing sugar for dusting 3UVKHHCPFECTGHWNN[HQNFKPVQ | the mixture. Steam oven settings: ϯ1XGPYKVJQWVRTGUUWTG Butter 8 ramekins and Ͽ1XGPYKVJRTGUUWTG 4URTKPMNGYKVJKEKPIUWICT

Distribute the chocolate 5OKZVWTGDGVYGGPVJG TCOGMKPUEQXGTYKVJJGCV resistant foil and place on the TCEMVQEQQM5GGUGVVKPIUDGNQY

>> Tip: To serve, melt 150 dark chocolate CPFIYJKVGEJQEQNCVG UGRCTCVGN[&TK\\NGQPVQVJG Step 5 plate, place the pudding on top ϯŒ%||OKPWVGU CPFICTPKUJYKVJ2J[UCNKU ECRG ϿŒ%||OKPWVGU IQQUGDGTT[ 

186 Desserts Green fruit compote

Serves 8

Place the apple juice, lemon Ingredients: 1juice, sugar, sago, lemon | zest and vanilla seeds in a solid 500 ml apple juice container and cook. See settings 2 tbsp lemon juice below. Stir once during cooking 100 g sugar and remove the lemon peel 50 g sago YJGPEQQMGF| Lemon peel | Seeds of 1 vanilla pod Wash and halve the grapes. 200 g green grapes 29CUJVJGIQQUGDGTTKGU|RGGN 200 g gooseberries and quarter the kiwi fruit. 200 g Kiwi fruit | | #FFVJGHTWKVVQ|VJGEQORQVG Steam oven settings: 3and leave to cool. Serve with ϯ Oven, without pressure cream or vanilla sauce. Ͽ Oven, with pressure |

Step 1 ϯŒ%||OKPWVGU ϿŒ%||OKPWVGU

Desserts 187 Red fruit compote

Serves 8

Put the cherry juice, lemon Ingredients: 1juice, sugar, sago, lemon | peel, vanilla seeds and cinnamon 500 ml cherry juice stick in a solid container and 2 tbsp lemon juice cook. See settings below. Stir 100 g sugar once during cooking. After 50 g sago cooking remove the stick of Lemon peel cinnamon and the lemon peel. Seeds of 1 vanilla pod | 1 stick of cinnamon Add the berries to the 1 kg frozen red berries 2compote and stir. Serve with | fresh cream or ice cream. Steam oven settings: ϯ Oven, without pressure Ͽ Oven, with pressure

Step 1 ϯŒ%||OKPWVGU ϿŒ%||OKPWVGU

188 Desserts 189 Orange crème caramel

Serves 6

Place the sugar in a saucepan Ingredients: 1and heat, stirring all the | time, until caramised golden Caramel: brown. Carefully mix in the 60 g sugar orange liqueur. Pour the caramel 3 tbsp orange liqueur KPVQTCOGMKPU QTUOCNNEWRU  GI|%QKPVTGCW and allow to set. | Filling: Mix all the other 300 ml milk 2ingredients, distribute over 3 medium eggs of the caramel and cover with 3 medium egg yolks aluminium foil. Place on the rack 50 g sugar and cook. See settings below. 50 ml orange juice 3 tbsp orange liqueur After cooking remove the Shreds of orange peel to 3foil and leave to rest for decorate a few minutes. Then run a | knife around the edge of the Steam oven settings: ramekins and turn out onto ϯ Oven, without pressure dessert plates. Garnish with Ͽ Oven, with pressure shreds of orange peel. | |

>> Tip: These crème caramels can be served hot or cold. Hardened Step 2 caramel remains can be loosened ϯŒ%||OKPWVGU by placing the ramekins in a pan ϿŒ%||OKPWVGU of hot water.

190 Desserts Apple dream

Serves 6

2GGNSWCTVGTCPFUNKEGVJG Ingredients: 1CRRNGU2NCEGKPCUQNKF | EQPVCKPGTURTKPMNGYKVJUWICT 4 apples (approx. 600 g) CPFEQQM5GGUGVVKPIUDGNQY 30 g sugar IURQPIGƂPIGTDKUEWKVU 2WVVJGURQPIGƂPIGTU 40 ml Calvados 2KPCDQYNCPFFTK\\NG IOCUECTRQPG YKVJ|%CNXCFQU2NCEGVJGEQQNGF 250 g quark CRRNGUQPVQRQHVJGURQPIG 125 ml milk DCUG 20 g sugar or honey |ONFQWDNGETGCO /KZVJGOCUECTRQPGSWCTM 3 tsp vanilla sugar 3milk and sugar (or honey) )TCVGFEJQEQNCVGQTEQEQCHQT WPVKNUOQQVJCPFRQWTECTGHWNN[ dusting over the apples. | Steam oven settings: $GCVVJGETGCOCPFXCPKNNC ϯ Oven, without pressure 4UWICTWPVKNUVKHHCPFRQWT Ͽ Oven, with pressure over the mixture. Dust with ITCVGFEJQEQNCVGQTEJQEQNCVG powder.

>> Tip: Apples are Europe's most RQRWNCTHTWKVCPFTCPMTFKPVJG RQRWNCTKV[EJCTVUYQTNFYKFGCHVGT EKVTWUHTWKVCPFDCPCPCU#RRNGU CTGNQYKPECNQTKGUYKVJQPN[ MECNRGTICPFEQPVCKPRNGPV[ Step 1 QHƂDTGRGEVKPCPFXKVCOKP% ϯŒ%||OKPWVGU #PCRRNGCFC[MGGRUVJGFQEVQT ϿŒ%||OKPWVGU away!"

Desserts 191 5YGGVFWORNKPIU

Serves 8-10

&KUUQNXGVJG[GCUVKPVJG Ingredients: 1NWMGYCTOOKNM#FFVJG | ƃQWTUWICTUCNVCPFUQHVGPGF 40 g fresh yeast OCTICTKPGCPFMPGCFHQT |ONNWMGYCTOOKNM CRRTQZOKPWVGUVQCUOQQVJ IRNCKPƃQWT FQWIJ2NCEGKPCPWPEQXGTGF VURUWICT DQYNKPVJGQXGPVQRTQXG5GG RKPEJQHUCNV UGVVKPIUDGNQY| IOCTICTKPG VDURRNWORWTÅG &KXKFGVJGFQWIJKPVQ |ONFQWDNGETGCO 2RKGEGUCPF|HQTOKPVQDCNNU VURXCPKNNCUWICT %QXGTCPFRNCEGKPCYCTORNCEG ™VUREKPPCOQP VQRTQXGHQTCPQVJGTOKPWVGU #RKPEJQHUCNV 2NCEGKPCITGCUGFRGTHQTCVGF | EQPVCKPGTCPFEQQM5GGUGVVKPIU $WVVGTHQTITGCUKPI DGNQY | Steam oven settings: 2TGRCTGVJGUCWEGQPVJG ϯ1XGPYKVJQWVRTGUUWTG 3JQDD[JGCVKPIWRVJGRNWO Ͽ1XGPYKVJRTGUUWTG RWTÅGFQWDNGETGCOXCPKNNC | UWICTEKPPCOQPCPFUCNV|5GTXG | VJGUCWEGYKVJVJGFWORNKPIU #UCPCNVGTPCVKXG[QWEQWNFCNUQ UGTXGYKVJCXCPKNNCEWUVCTF

Step 1 ϯŒ%||OKPWVGU ϿŒ%||OKPWVGU >> Tip: | +HWUKPIHTQ\GPFWORNKPIU Step 2 FGHTQUVHQTOKPWVGUCVTQQO ϯŒ%|OKPWVGU VGORGTCVWTGVJGPHQNNQYVJG ϿŒ%||OKPWVGU TGEKRGCDQXG

192 Desserts 193 Semolina pudding

Serves 8

Place the milk, butter, and Ingredients: 1split vanilla pod in a solid | container and cook. See settings 250 ml milk below. 50 g butter | 1 vanilla pod Remove from the oven and 50 g semolina 2and stir in the semolina. | Leave to rest for 1-2 minutes, 5 medium egg yolks then stir again. Place back in the 5 medium egg whites oven and cook again. Stir once 60 g sugar during cooking. See settings | below. Butter for greasing | Sugar for dusting Take out of the oven again, | 3stir and cover*. Leave to Steam oven settings: UVCPFHQTOKPWVGU|9JGPEQQN ϯ Oven, without pressure remove the vanilla pod and stir Ͽ Oven, with pressure in the egg yolks. | | Beat the egg whites with 4the sugar until stiff then fold KPVQVJGUGOQNKPC| | Pour the mixture into 8 small 5greased ramekins or cups and sprinkle with sugar. Loosely cover with aluminium foil, place on the rack and cook. See settings below. Serve with a fruit compote.

| Step 1 | ϯŒ%||OKPWVGU | ϿŒ%||OKPWVGU | | | Step 2 | ϯŒ%|OKPWVG | ϿŒ%|OKPWVG | | | Step 5 || ϯŒ%|OKPWVGU *Lids for Miele steam oven containers ϿŒ%|OKPWVGU CTGCXCKNCDNGHTQOVJG|/KGNG9GDUJQR

194 Desserts 195 %TÄOG%CVCNCPC

5GTXGU

*GCVVJGETGCOKPCRCPWPVKN Ingredients: 1CNOQUVDQKNKPI | |ONFQWDNGETGCO 6CMGQHHVJGJGCVCPFUVKTKP VURXCPKNNCUWICT 2VJGXCPKNNCUWICTGII[QNMU OGFKWOGII[QNMU CPFEJQRRGFCNOQPFU VUREJQRRGFCNOQPFU VDURDTQYPUWICT 2QWTVJGOKZVWTGKPVQ /WUEQXCFQ 3TCOGMKPUEQXGTYKVJ | CNWOKPKWOHQKNRNCEGQPVJG Steam oven settings: TCEMCPFEQQM5GGUGVVKPIU ϯ1XGPYKVJQWVRTGUUWTG DGNQY Ͽ1XGPYKVJRTGUUWTG .GCXGVQEQQNCPFRNCEGKP 4VJGTGHTKIGTCVQTHQTCDQWV JQWTU5RTKPMNGYKVJDTQYP UWICTCPFECTCOGNKUGWPFGT|C RTGJGCVGF|ITKNN|HQTCDQWV OKPWVGU

>> Tip: /WUEQXCFQUWICTKUDTQYPUWICT GZVTCEVGFHTQOMCPFKUU[TWRYJKEJ Step 3 EQPVCKPUNQVUQHECTCOGN+VJCUC ϯŒ%||OKPWVGU UVTQPIGTCTQOCVJCPYJKVGUWICT ϿŒ%||OKPWVGU CPFKORTQXGUDTQYPKPIKPDCMKPI

196 Desserts 197 3WCTMUQWHƃÅ

Serves 8

Stir the egg yolks into the Ingredients: 1quark together with the | lemon zest. 280 g quark 4 medium egg yolks Beat the egg whites with 1 tsp lemon zest 2sugar until stiff peaks form, 4 medium egg whites then fold gently into the quark 80 g sugar mixture. | Butter for greasing Grease 8 ramekins and dust Sugar for dusting 3with sugar. Fill with the | quark mixture and cover with Steam oven settings: aluminium foil. Place on the rack ϯ Oven, without pressure and cook. See settings below. Ͽ Oven, with pressure

>> Tip: Step 3 #HVGTEQQMKPIVWTPVJGUQWHƃÅUQWV ϯŒ%||OKPWVGU onto dessert plates and serve with ϿŒ%||OKPWVGU a seasonal fruit compote.

198 Desserts 199 Bottling & more

One very versatile appliance | The steam oven would not be worthy of the Miele name if it did not offer a plethora of uses. It is an invaluable assistant for preserving and blanching fruit and vegetables prior to freezing, as well as for cooking. The steam oven is also excellent for defrosting food gently. And when reheating pre-cooked food, using short, gentle regenerating phases, the oven demonstrates yet another of its many talents.

200 Bottling & more 201 Bottling with the Miele steam oven

Bottling is an excellent way of preserving a wide XCTKGV[QH|HTWKVCPFXGIGVCDNGU||+H[QWCTGC ICTFGPGT|YKVJ|UWTRNWUQHRTQFWEGQT|JCXGCNCTIG HCOKN[[QW NNMPQYVJGDGPGƂVQHDGKPICDNGVQ DQVVNG|HQQFHQTWUKPIYJGP[QWPGGFKV6JGDGUV VKOGVQDQVVNG[QWTHQQFKUYJGPKVKUKPUGCUQP CPFHQWPFKPCDWPFCPEG|6JKUKUCNUQYJGPKV KUCVKVUDGUVKPVGTOUQHXKVCOKPCPFOKPGTCN EQPVGPVCPFKV UEJGCRGTVQQ%NGXGTUVQEMKPIQH VJGNCTFGTCVVJGTKIJVVKOGYKNNUCXG[QWJCXKPI VQDW[HQQFWPPGEGUUCTKN[NCVGTQP|$QVVNKPIJCNVU VJGPCVWTCNDKQEJGOKECNCPFOKETQDKQNQIKECN CIGKPIRTQEGUUKPHQQFUQKVTGVCKPUKVUPCVWTCN ƃCXQWTUCPFIQQFPGUU | Bottling 1PN[WUGWPDNGOKUJGFHTGUJRTQFWEGHQT DQVVNKPI/CMGUWTGKVKUPQVDTWKUGFQTQXGTTKRG | Jars 1PN[WUGENGCPLCTUCPFWVGPUKNUHQTDQVVNKPI|,CTU YKVJVYKUVQHHNKFUCTGUWKVCDNGCUCTGLCTUYKVJ INCUUNKFUCPFTWDDGTUGCNU/CMGUWTG[QWWUG LCTUQHVJGUCOGUK\GUQVJCVVJGHQQFKUGXGPN[ JGCVGFKPVJGO|#HVGTƂNNKPIWUGCENGCPENQVJ CPFJQVYCVGTVQENGCPVJGTKOUQHVJGLCTU DGHQTGUGCNKPIVJGO

202 Bottling & more Fruit Tip Sort the fruit carefully then wash it and leave it 7UGVJGTGUKFWCNJGCVKPVJGQXGPD[NGCXKPIVJG VQFT[|$GTTKGUUJQWNFDGXGT[ECTGHWNN[TKPUGFCU LCTUKPVJGQXGPHQTOKPWVGUCHVGTUYKVEJKPI VJG[CTGFGNKECVGCPFDTWKUGGCUKN[|2GGNEQTG KVQHH|6CMGVJGLCTUQWVCPFVJGPNGCXGVJGOVQ deseed or stone fruit as required. Large fruit UNQYN[EQQNFQYPEQXGTGFYKVJCVGCVQYGNHQT UJQWNFDGEWVWRƂTUV|(QTKPUVCPEGEWVCRRNGU CDQWVJQWTU KPVQYGFIGU|+HNCTIGTHTWKVKUVQDGDQVVNGF | YJQNGYKVJQWVVCMKPIQWVVJGUVQPGUGIRNWOU Method CPFCRTKEQVUOCMGUWTG[QWRTKEMVJGUMKPU r2NCEGVJGTCEMQPVJGNQYGUVUJGNHNGXGNKPVJG UGXGTCNVKOGUYKVJCHQTMQTVQQVJRKEMVQRTGXGPV UVGCOQXGP VJGODWTUVKPI r2NCEGVJGLCTU CNNVJGUCOGUK\G QPVJGTCEM | 6JG[OWUVPQVVQWEJGCEJQVJGT Vegetables 9CUJVTKOCPFEJQRWRXGIGVCDNGU$NCPEJ DGHQTGDQVVNKPIVQTGVCKPVJGEQNQWT UGG Food Temperature Duration $NCPEJKPI  in °C in minu- tes | Berries Volume $NCEMEWTTCPVU 80  (KNNRTQFWEGNQQUGN[KPLCTUVQOCZEODGNQY %TCPDGTTKGU 80  VJGTKO|6QQVKIJVN[RCEMGFCPFVJGEGNNYCNNU )QQUGDGTTKGU 80  IGVUSWCUJGFCPFFCOCIGF)GPVN[VCRVJGLCTU Fruit with stones QP|CUWTHCEGRTQVGEVGFD[CVGCVQYGN|VQJGNR Cherries   VJGEQPVGPVU|UGVVNG|6QRVJGLCTUWRYKVJNKSWKF )TGGPICIGU   VQEQXGTVJGRTQFWEG(QTHTWKVWUGCUWICTDCUGF /KTCDGNNGRNWOU   2GCEJGU   U[TWRCPFHQTXGIGVCDNGUCUCNVQTXKPGICTDCUGF 2NWOU   solution. Fruit with pips | #RRNGU 90  #RRNGUCWEG 90  Quinces 90  Vegetables $TQCFDGCPU   )JGTMKPU 90  )TGGPDGCPU  

6GORGTCVWTGUCPFFWTCVKQPUCTGHQTNKVTGLCTU 9KVJ™NKVTGLCTUTGFWEGVJGVQVCNFWTCVKQPD[ OKPWVGU 9KVJšNKVTGLCTUTGFWEGVJGVQVCNFWTCVKQPD[ OKPWVGU

$QVVNKPIOQTG 203 ,WKEKPIYKVJVJG|/KGNGUVGCOQXGP

5QHVHTWKVUWEJCUDGTTKGUCPFEJGTTKGUCTGGCU[ Method VQLWKEGKPCUVGCOQXGP|1XGTTKRGHTWKVKUDGUV | UWKVGFVQLWKEKPICPFVJGTKRGTVJGHTWKVVJGDGVVGT r2NCEGVJGRTGRTGRCTGFHTWKVKPCRGTHQTCVGF KVUƃCXQWTCPFCTQOC EQPVCKPGT | | Preparation r5NKFGCUQNKFEQPVCKPGTQTVJGFTKRVTC[ 6TKOCPFYCUJVJGHTWKV%WVQWVCP[FCOCIGF WPFGTPGCVJVJGRGTHQTCVGFEQPVCKPGTVQECVEJ RCTVU5VTKRHTWKVUWEJCUITCRGUQTEJGTTKGUHTQO VJGLWKEG VJGKTUVCNMUCUVJG[CTGDKVVGT|$GTTKGUFQP VPGGF | VQDGUVTKRRGFHTQOVJGKTUVCNMU | | Setting Tip 5VGCOQXGPUYKVJQWVRTGUUWTG (QTCOQTGTQWPFGFƃCXQWT[QWECPOKZDQVJ 6GORGTCVWTGŒ% OKNFCPFUVTQPIƃCXQWTGFHTWKVVQIGVJGT &WTCVKQPOKPWVGU 6JGCOQWPVQHLWKEGGZVTCEVGFCPFKVUCTQOC | KUKORTQXGFD[CFFKPIUWICTVQVJGHTWKVCPF 5VGCOQXGPYKVJRTGUUWTG NGCXKPIKVVQUVCPFHQTCHGYJQWTUDGHQTGLWKEKPI 6GORGTCVWTG|Œ%| KV|#DQWVMIQHUYGGVHTWKVYKNNPGGFI &WTCVKQPOKPWVGUHQTƂTOHTWKV UWICTCPFMIUQWTHTWKVYKNNPGGF|IQH &WTCVKQPOKPWVGUHQTJCTFHTWKV UWICT | +H[QWYCPVVQUCXGVJGLWKEGHQTNCVGTƂNNKV YJKNUVUVKNNJQVKPVQUVGTKNKUGFDQVVNGUCPFUGCN VJGOKOOGFKCVGN[

Juicing Temperature in °C Duration in minutes ϯ/Ͽ ϯ/Ͽ

Soft fruit GIDGTTKGU 100 40–70 Firm fruit GICRRNGURGCTU 120 30–45 Hard fruit GISWKPEGU 120 40–50

204 205 Defrosting in a Miele steam oven

Freezing food is the most natural and +ORQTVCPV| GCUKGUVYC[QHRTGUGTXKPIHQQF|&WTKPIVJG | freezing process very little vitamin loss occurs, r7UKPIUJCNNQYHTGG\GTEQPVCKPGTUYKNN CPF|OKPGTCNUCTGHWNN[TGVCKPGF$GECWUGOKETQ reduce the time it takes to defrost the food organisms in food are not totally destroyed considerably. during freezing, frozen food needs to be | carefully prepared after it has been taken out r(TGG\GHQQFKPRQTVKQPU+V UGCUKGTCPFSWKEMGT QHVJGHTGG\GT|6JGV[RG|CPFUK\GQHVJGHQQFYKNN to defrost several smaller portions than it is to determine whether it can be processed straight defrost one large portion. from frozen, or whether it needs to be defrosted | ƂTUV|+HKVPGGFUVQDGFGHTQUVGFVJGUVGCOQXGP r(TQ\GPHQQFVJCVKUVJGUCOGUK\GCPFV[RG GI provides the most gentle method. Simply select several chicken thighs) is easy to defrost at the "Defrost" setting if your oven offers this, or once without having to adjust the temperature set the temperature and duration according to QTCNVGTVJGFWTCVKQPTGSWKTGFVQFGHTQUV VJGEJCTVUKPVJKUDQQM|+V UKORQTVCPVVQQDUGTXG it as long as the pieces have been frozen the standing time after defrosting to ensure the individually. food defrosts thoroughly through to the core. | r6CMGHQQFQWVQHKVURCEMCIKPIHQTFGHTQUVKPI| 2NCEGKVQPCƃCVRNCVGQTKPCUJCNNQYEQPVCKPGT HQTFGHTQUVKPI$TGCFCPFDCMGFKVGOUUJQWNF DGYTCRRGFKPHQKNQTJGCVRTQQHENKPIƂNOHQT defrosting. | r(QQFECPDGVWTPGFQXGTUVKTTGF|QTUGRCTCVGF JCNHYC[VJTQWIJFGHTQUVKPI|6JKUKU particularly useful with food like sliced roast meat. | r1PEGFGHTQUVGFVJGHQQFUJQWNFDGNGHVVQ UVCPFHQTCYJKNGCVTQQOVGORGTCVWTG|6JKU allows the warmth to travel from the outer layers of the food into the centre to ensure it KUVJQTQWIJN[FGHTQUVGFVQVJGEQTG|5GGVJG chart for timings.

206 Food for defrosting Weight in Temperature Defrost Standing time grammes in °C duration in in minutes ϯ/Ͽ minutes Milk/Dairy products Cheese, sliced 125 60 15 10 Cream 250 60 20–25 10–15 Quark 250 60 20–25 10–15 Soft cheese 100 60 15 10–15 Fruit Apple pieces 250 60 20–25 10–15 Apple sauce 250 60 20–25 10–15 Apricots 500 60 25–28 15–20 Cherries 150 60 15 10–15 Gooseberries 250 60 20–22 10–15 Peaches 500 60 25–28 15–20 Plums 250 60 20–25 10–15 Raspberries/Blackcurrants 300 60 8 10–12 Strawberries 300 60 8–10 10–12 Vegetables Kale, red cabbage, spinach in a block 300 60 20–25 10–15 Fish (KUJƂNNGVU 400 60 15 10–15 Lobster 300 60 25–30 10–15 Prawns 300 60 4–6 5 Trout 500 60 15–18 10–15 Meat Goulash 500 60 30–40 10–15 Goulash 1000 60 50–60 10–15 Liver 250 60 20–25 10–15 Minced meat 250 50 15–20 10–15 Minced meat 500 50 20–30 10–15 Roast meat Sliced 60 8–10 15–20 Roebuck saddle 1000 50 40–50 10–15 Saddle of hare 500 50 30–40 10–15 Schnitzel/cutlets/bratwurst 800 60 25–35 15–20

207 Defrosting in a Miele steam oven

Food for defrosting Weight in Temperature Defrost Standing time grammes in °C duration in in minutes ϯ/Ͽ minutes Poultry Chicken 1000 60 40 15–20 Chicken escalopes 500 60 25–30 10–15 Chicken thighs 150 60 20–25 10–15 Turkey leg 500 60 40–45 10–15 Ready meals Casseroles, soup 480 60 20–25 10–15 Meat, vegetables, side dishes 480 60 20–25 10–15 Baked goods Bread rolls – 60 30 2 Cakes 400 60 15 10–15 Light rye bread, sliced 500 60 75 20 Light rye bread, sliced 250 60 40 15 Light rye bread, sliced 125 60 20 10 Puff pastries – 60 10–12 10–15 White bread, sliced 150 60 30 20 Wholegrain bread 250 60 65 15 Yeast pastries – 60 10–12 10–15

208 Blanching in a Miele steam oven

Blanching helps preserve the storage time of frozen fruit and vegetables. The short shock treatment with heat halts the growth of GP\[OGUKPRNCPVUCPFKPFQKPIUQRTGXGPVU|VJG FGVGTKQTCVKQPQHEQNQWTUCPFƃCXQWTUKPVJG HQQF|+VCNUQJGNRURTGXGPVVJGFGVGTKQTCVKQP QHXKVCOKPUKPVJGHQQF|6QOCMGUWTGVJGHQQF doesn't continue to cook after it has been blanched it has to be plunged in ice cold water straight away. | How to blanch food: Clean and trim the fruit or vegetables, wash them and then chop them up as required ECWNKƃQYGTCPFDTQEEQNKKPƃQTGVUNGGMUECTTQVU CPFMQJNTCDKEWVWRKPGXGPRKGEGU |2NCEGVJGO in a perforated container in the steam oven, set the temperature to 100 °C and steam them for 1 to 2 minutes. Once blanched plunge immediately in iced water. | The following are ideal for blanching: #RRNGUCRTKEQVURGCTURGCEJGUECWNKƃQYGT beans (green and yellow), broccoli, peas, kale, kohlrabi, carrots, asparagus, spinach and leeks. | The following must not be blanched: Berries, herbs

209 Reheating in a Miele steam oven

Food can be reheated in perforated or solid steam oven containers, or in a suitable serving dish. Reheating in the dish it is to be served in has the advantage that the dish is warmed through at the UCOGVKOGYJKEJGPCDNGUVJGHQQFVQTGVCKPKVUVGORGTCVWTGHQTNQPIGT|6JGVKOGKVVCMGUVQTGJGCV food in your own dishes will vary depending on what the dishes are made from.

Duration in minutes at Duration in minutes at ϯ100°C Ͽ 120°C

Vegetables GIECTTQVUECWNKƃQYGTMQJNTCDKDGCPU 8–10 3–4 Side dishes e.g. pasta, rice 8–10 4–5 dumplings, potatoes - halved lengthways 8–10 4–5 Meat and poultry GITQCUVOGCVUNKEGFEOVJKEM 8–10 5–6 Roulades, sliced 8–10 5–6 Goulash 8–10 5–6 Lamb ragout 8–10 5–6 %JKEMGPGUECNQRGU 8–10 5–6 6WTMG[GUECNQRGU 8–10 5–6 Fish (KUJƂNNGV 6–8 3–4 Fish roulades, cut into two pieces 6–8 3–4 Plated meals e.g. spaghetti in tomato sauce 8–10 4–5 4QCUVRQTMYKVJRQVCVQGUCPFXGIGVCDNGU 8–10 5–6 Stuffed peppers (halved) with rice 8–10 5–6 %JKEMGPHTKECUUÅGYKVJTKEG 8–10 5–6 Vegetable soup 8–10 4–5 Creamed soup 8–10 4–5 Clear broth 8–10 4–5 Casserole 8–10 5–6

Note: Sauces should be reheated separately unless they are an integral part of the dish (e.g. in a goulash).

210 Cooking in a Miele steam oven

6JGEQQMKPIFWTCVKQPFGRGPFUQPCPWODGTQHHCEVQTUKPENWFKPIVJGHTGUJPGUU|VJGSWCNKV[VJGUK\G CPF|VJG|QTKIKPQHVJGHQQFCUYGNNCUJQYYGNNEQQMGF[QWYCPVKVVQDG|9KVJXGIGVCDNGUCPFHTWKV VJGUK\GQHVJGRKGEGUECPDGXGT[FKHHGTGPVFGRGPFKPIQP[QWTTGEKRGUQVJGFWTCVKQPKPVJGUGEJCTVU KUDCUGFQPOKFUK\GFRKGEGU|CPFCNFGPVGTGUWNVU|2WNUGUVQQXCT[FGRGPFKPIQPXCTKGV[CPFJQY VJG[CTGVQDGWUGFKP[QWTTGEKRGU|%QQMKPIFWTCVKQPUHQTFTKGFRGCUDGCPUCPFNGPVKNUJCXGDGGP ECNEWNCVGFKPVJGUGEJCTVUVQGPUWTGVJCVVJG[CTGEQQMGFVJTQWIJYKVJQWVNQUKPIVJGKTUJCRGCPF UVTWEVWTG

Food Temperature Cooking Perforated Solid cooking in °C duration in cooking container minutes container ϯϿϯϿ Vegetables Artichokes 100 120 32–38 12–14 r $GGVTQQVYJQNG 100 120 53–57 24–26 r $NCEMUCNUKH[ƂPIGTVJKEM 100 120 9–10 3–4 r $TQEEQNKƃQTGVU 100 100 3–4 3–4 r Brussels sprouts 100 120 10–12 3–4 r %CWNKƃQYGTƃQTGVU 100 120 8 2 r %CWNKƃQYGTYJQNG 100 100 27–28 27–28 r Celeriac, batons 100 120 6–7 2 r %GNGT[UNKEGF 100 120 4–5 1–2 r %JCPVGPC[ECTTQVUEJQRRGFWR 100 120 4 1 r %JCPVGPC[ECTTQVUJCNXGF 100 120 6–7 3 r %JCPVGPC[ECTTQVUYJQNG 100 120 7–8 3 r Chard, chopped up 100 100 2–3 2–3 r %JKEQT[JCNXGF 100 100 4–5 4–5 r Chinese cabbage, shredded 100 120 3 1 r Corn on the cob 100 120 30–35 15 r Courgettes, sliced 100 100 2–3 2–3 r (CKTN[ƂTORQVCVQGURGGNGF 100 100 25–27 25–27 r (CKTN[ƂTORQVCVQGURGGNGFCPFJCNXGF 100 120 19–21 7 r (CKTN[ƂTORQVCVQGURGGNGFCPF 100 120 17–18 5 SWCTVGTGF r Fennel, halved 100 120 10–12 4–5 r Fennel, sliced 100 120 4–5 2 r Firm potatoes, in their skins 100 100 30–32 30–32 r Firm potatoes, peeled 100 100 27–29 27–29 r Firm potatoes, peeled and halved 100 120 21–22 9 r (KTORQVCVQGURGGNGFCPFSWCTVGTGF 100 120 16–18 6 r

211 Cooking in a Miele steam oven

Food Temperature Cooking Perforated Solid cooking in °C duration in cooking container minutes container ϯϿϯϿ Floury potatoes, peeled 100 100 26–28 26–28 r Floury potatoes, peeled and halved 100 120 19–20 7 r Floury potatoes, peeled and quartered 100 120 15–16 5 r Green asparagus 100 100 7 7 r Green beans 100 120 10–12 2 r Kale, chopped up 100 120 23–26 4–6 r Kohlrabi, batons 100 120 6–7 2 r Leeks, halved lengthways 100 100 6 6 r Leeks, sliced 100 120 4–5 1 r Main crop carrots, chopped up 100 120 6 1 r Mushrooms 100 100 2 2 r Peas 100 100 3 3 r Peppers, diced or sliced 100 100 2 2 r Pumpkin, diced 100 100 2–4 2–4 r Red cabbage, shredded 100 120 23–26 4 r 4QOCPGUEQƃQTGVU 100 120 5–7 2 r Romanesco, whole 100 100 22–25 22–25 r Savoy cabbage, shredded 100 120 10–11 2 r Spinach 100 100 1–2 1–2 r Spring cabbage, shredded 100 120 10–11 2–3 r Sugar snap peas 100 100 5–7 5–7 r Turnips, sliced 100 120 6–7 2–3 r 9JKVGCURCTCIWUƂPIGTVJKEM 100 100 9–10 9–10 r White cabbage, shredded 100 120 12 2 r Pulses Dried beans, not pre-soaked. 1 part beans to 3 parts water Adzuki beans 100 100 95–105 95–105 r Black beans 100 120 100–120 15–16 r Haricot beans 100 100 80–90 80–90 r Kidney beans 100 100 130–140 130–140 r Pinto beans 100 100 115–135 115–135 r Dried beans, pre-soaked. Covered with water Adzuki beans 100 120 20–25 3 r

212 Food Temperature Cooking Perforated Solid cooking in °C duration in cooking container minutes container ϯϿϯϿ Black beans 100 120 55–60 7 r Haricot beans 100 120 34–36 7 r Kidney beans 100 120 55–65 7 r Pinto beans 100 120 55–65 7 r Dried peas, not pre-soaked. 1 part peas to 3 parts water Green split peas 100 100 60–70 60–70 r Yellow split peas 100 100 110–130 110–130 r Dried peas, pre-soaked. Covered with water Green split peas 100 120 27 9 r Yellow split peas 100 120 40–50 11 r Lentils, not pre-soaked. 1 part lentils to 2 parts water Brown lentils 100 100 13–14 13–14 r Red lentils 100 100 7 7 r Fruit Apples, cut into pieces 100 100 1–3 1–3 r Cherries (sour and sweet) 100 100 2–4 2–4 r Gooseberries 100 100 2–3 2–3 r Mirabelle plums 100 100 1–2 1–2 r Nectarines/Peaches, cut into pieces 100 100 1–2 1–2 r Pears, cut into pieces 100 100 1–3 1–3 r Plums 100 100 1–3 1–3 r Quinces, diced 100 120 6–8 3–4 r Rhubarb, sliced 100 100 1–2 1–2 r Hen's eggs Medium hen's eggs, soft boiled 100 100 4 4 r Medium hen's eggs, medium boiled 100 100 6 6 r Medium hen's eggs, hard boiled 100 100 10 10 r Large hen's eggs, soft boiled 100 100 5 5 r Large hen's eggs, medium boiled 100 100 6–7 6–7 r Large hen's eggs, hard boiled 100 100 12 12 r Miscellaneous Blanch fruit 100 100 1 1 r Blanch vegetables 100 100 1 1 r

213 Cooking in a Miele steam oven

Food Temperature Cooking Perforated Solid cooking in °C duration in cooking container minutes container ϯϿϯϿ Decrystalise honey 60 60 90 90 r Eierstich 100 120 4 2 r *GCVFCORƃCPPGNU 70 70 2 2 r Heat liquids, cup or mug 100 100 2 2 r Make yoghurt, in special yoghurt jars 40 40 300 300 r Melt chocolate 90 90 7–10 7–10 r Preserve apples for long term storage 50 50 5 5 r Prove dough, in a bowl 40 40 min. 15 min. 15 r Render fat 100 120 4 2 r Skin peppers 100 100 4 4 r Skin tomatoes 95 95 1 1 r Sweat onions 100 120 4 2 r Pulses (ratio pulses : water) Amaranth 1:1.5 100 120 15–17 8 r Bulgur 1:1.5 100 120 9 4 r Green spelt, cracked 1:1 100 120 7 4 r Green spelt, whole 1:1 100 120 18–20 9 r Millet 1:1.5 100 100 10 10 r Oats, cracked 1:1 100 120 7 4 r Oats, whole 1:1 100 120 18 9 r Polenta 1:3 100 100 10 10 r Quinoa 1:1.5 100 120 15 7 r Rye, cracked 1:1 100 120 10 5 r Rye, whole 1:1 100 120 35 18 r Wheat, cracked 1:1 100 120 8 4 r Wheat, whole 1:1 100 120 30 15 r Dumplings Bread dumplings, boil in the bag, 100 100 18–20 18–20 covered in water r Sweet dumplings 100 100 30 30 r Potato dumplings, boil in the bag, 100 100 20 20 covered in water r Yeast dumplings 100 100 20 20 r Noodles Tagliatelle, covered in water 100 120 14 8 r

214 Food Temperature Cooking Perforated Solid cooking in °C duration in cooking container minutes container ϯϿϯϿ Vermicelli, covered in water 100 100 8 8 r Rice (ratio rice : water) Basmati rice 1:1.5 100 120 15 7 r Brown rice 100 120 26–29 13 r Parboiled rice 1:1.5 100 120 23–25 11 r Pudding rice 1:2.5 100 100 30 30 r Risotto rice 1:2.5 100 120 18–19 11 r Wild rice 1:1.5 100 120 26–29 13 r Thickening agents Buerre manie 100 100 3 3 r Gelatine 90 90 1 1 r Sago Do not sitr during cooking 120 6 r Stir once during cooking 100 20 r (KUJCPFUJGNNƂUJ Bearded mussels 90 90 12 12 rr Carp 1.5 kg 100 100 18–25 18–25 r %QFƂNNGV 100 100 6 6 r %QNG[ƂNNGV 85 85 3 3 r Crevettes 90 90 3 3 r Eel 100 100 5–7 5–7 r *CFFQEMƂNNGV 100 100 4–6 4–6 r *CNKDWVƂNNGV 85 85 4–6 4–6 r King prawns 90 90 4 4 r Langoustine 95 95 10–15 10–15 r /QPMƂUJƂNNGV 85 85 8–10 8–10 r 2GTEJƂNNGV 100 100 8–10 8–10 r 2KMGRGTEJƂNNGV 85 85 4 4 r Pilgrim scallops 90 90 5 5 r 2NCKEGƂNNGV 85 85 4–5 4–5 r Prawns 90 90 3 3 r 4QUGƂUJƂNNGV 100 100 6–8 6–8 r Salmon trout 100 100 14–17 14–17 rr 5CNOQPƂNNGV 100 100 6–8 6–8 r Salmon, steak 100 100 8–10 8–10 r

215 Cooking in a Miele steam oven

Food Temperature Cooking Perforated Solid cooking in °C duration in cooking container minutes container ϯϿϯϿ 5GCDTGCOƂNNGV 85 85 3 3 r 5QNGƂNNGV 85 85 3 3 r Trout 250 g 90 90 10–13 10–13 r 6WPCƂNNGV 85 85 5–10 5–10 r 6WTDQVƂNNGV 85 85 5–8 5–8 r Venus mussels 90 90 4 4 rr Meat and sausages Back or top rib, covered with water 100 120 110–120 38–43 r Beef goulash 100 120 105–115 30–35 r Boiled topside 100 120 110–120 45–50 r Boiling fowl, covered with water 100 120 80–90 40 r Brisket, covered with water 100 120 130–140 50–55 r Chicken breast 100 100 8–10 8–10 rr Frankfurters 90 90 6–8 6–8 rr Gammon steak 100 120 6–8 3–4 rr Knuckle 100 120 135–145 75–80 r Lamb ragout 100 120 12–16 6–8 r Leg steak, covered with water 100 120 110–120 45–50 r Poularde or spring chicken 100 120 60–70 30 r Turkey escalopes 100 100 4–6 4–6 rr Turkey roulades 100 100 12–15 12–15 r Veal sausages 90 90 6–8 6–8 rr Veal, cut in strips for stew 100 100 3–4 3–4 r

216 217 A to Z index

A Crème Catalana 196 Apple dream 191 %TGXGVVGUQPCDGFQHCURCTCIWU  Asparagus 146 Asparagus with smoked salmon 33 D Dill cucumbers in sour cream 144 B &KO5WOYKVJRCMEJQKƂNNKPI  Beef with horseradish sauce 132 Beetroot in raspberry vinegar 38 E Beetroot soup with smoked trout 46 Elderberry and apple delight 176 Broccoli and basil mousse 24 Broccoli and romanesco salad 37 F Fennel 152 C Fillet of cod in a tarragon sauce 98 Cabbage parcels with lentils 68 Fillet of sole in a prawn sauce 93 Cannelloni stuffed with salmon and asparagus 85 Fillet of veal in a herb crust 134 Carrots with glazed shallots 145 Fish casserole 62 %CWNKƃQYGTUQWHƃÅ  Fish curry 94 %JCTFTQNNUYKVJCPQTKGPVCNƂNNKPI  Fish roulades with a mustard sauce 82 Cheese and leek polenta 162 Cherry compote with amaretto 182 G Cherry tomato and mango soup 44 Gammon with sauerkraut 123 %JKEMGPDTGCUVKPCTGFRGRRGTUCWEG  )PQEEJK  Chicken breasts stuffed with mushrooms 118 Goulash 127 Chicken curry 116 Greek tomatoes 26 Chicken in a white wine sauce 114 Green fruit compote 187 Chicken kebabs with balsamic sauce 115 Green tagliatelle with a selection of sauces 74 Chicken soup with Eierstich 52 Chicory with a walnut vinaigrette 28 H Chocolate brownie pudding 186 *CFFQEMKPCOWUVCTFUCWEG  Coconut carrots 164 *QPG[ECMGCPFETCPDGTT[UQWHƃÅU  Cod wrapped in leeks 88 Houmous 159 Coffee cream with raspberries 178 Courgette and goats’ cheese rolls 22 I Cream of carrot soup 48 Italian bean and pasta soup 41

218 K Q Kohlrabi and carrot ramekins 29 3WCTMUQWHƃÅ  Quince mousse 179 L Lamb casserole with green beans 60 R Lamb tagine with baked prunes 136 Ratatouille with meatballs 58 Leek and potato soup 49 Red cabbage and apples 148 Loin of lamb with green beans 131 Red cabbage with apples and grapes 149 Red fruit compote 188 M 4QNNGFƂNNGVQHRNCKEGKPCRKSWCPVUCWEG  Marinated turkey with curried vegetables 110 Romano peppers stuffed with tuna 89 Marinated vegetables 142 Minestrone 50 S /QPMƂUJKPCOWUJTQQOUCWEG  Salmon and leeks in a white wine sauce 104 Mushroom dumplings with a pumpkin sauce 77 Salmon paté 32 Salmon trout with oriental greens 90 O Savoury bulgur wheat 156 Orange crème caramel 190 Savoury meat loaf 126 Oriental meatballs with chinese cabbage 124 Seabream on a bed of vegetables 86 Semolina pudding 194 P Semolina pudding with apple compote 183 Pears poached in red wine 184 Spinach and coconut soup 42 Pepper soup 45 Spring soup 53 2QCEJGFƂNNGVQHDGGHYKVJCOGFNG[QH Steamed Caesar salad with lemon 25 vegetables 130 Steamed corn-on-the-cob with tomato salsa 69 Pork medallions with apples and mushroom 119 Stuffed courgettes 158 Potato bake with bacon 122 Stuffed turkey breast 108 Potato purée 168 Stuffed vine leaves 70 2QVCVQUQWHƃÅ  Summer pudding 174 Potatoes with a choice of dips 78 Swedish lamb hotpot in a wine and dill sauce 138 Potatoes with bacon and sour cream 167 Sweet dumplings 192 Pumpkin soup 54 Sweet dumplings with apricot compote 175 Pumpkin with an onion dressing 34 Pumpkin with orange oil 72

219 A to Z index

T Tagliatelle with cod in a cream sauce 84 6JCKƂUJEWTT[  Trout in white wine sauce 97 Tuna steaks with tomato rice 92 6WTMG[QPCDGFQHXGIGVCDNGU  6WTMG[TQWNCFGYKVJURKPCEJ 

V 8CPKNNCFWORNKPIUYKVJCRGCEJUCWEG  Veal tonnato 40 8GIGVCDNGTQNNU  8GIGVCTKCPUVWHHGFRGRRGTU 

W 9CTOHGPPGNUCNCF  9CTONGPVKNUCNCF 

220 Editor: | Sabrina Vallejo Socias, Werk Bünde Photography: Martina Urban, Hamburg Foodstyling: Anne Wiedey, Hamburg Styling: Frauke Riekmann, Hamburg Concept, design and production: Miele Marketing Communications International Setting: Miele Marketing Communications International | | Copying extracts of this book is only allowed with the express permission of Miele & Cie. KG stating the source. | | © Miele & Cie. KG, Gütersloh Alteration rights reserved Edition 1 (MMS 12_0298) M.-Nr. 9 568 240 (01/13) GB M. Nr. 9802 8050 221