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CHICKENFRUITFRUIT
7
CHICKEN BITES WITH ALMOND
SERVES 2SERVES 2
INGREDIENTSINGREDIENTS
250G CHICKEN BREAST
30
G ALMOND SLIVERS
100
ML VEGETABLE STOCK
50
ML FRESH CREAM
½
TBSPN MILD MUSTARD
4
G (1 TEASP) FLOUR
SALT
AND PEPPER
CUT THE CHICKEN INTO BITE-SIZED PIECES AND SEASON WITH SALT AND PEPPER.
C
OOK THE CHICKEN USING THE STEAM PROGRAM FOR 250G OF CHICKEN WITH 100
ML OF VEGETABLE STOCK.
O
NCE COOKED, REMOVE THE CHICKEN FROM THE STEAMER AND ARRANGE IT ON A
SERVING PLATE.
A
DD THE CREAM, MUSTARD, FLOUR AND ALMONDS TO THE STEAMER AND COOK FOR
1 –2
MINUTES ON JET POWER.
O
NCE THE SAUCE IS COOKED AND OF THE RIGHT CONSISTENCY, SPOON IT OVER THE
CHICKEN.
C
OOKING: PROGRAM 5. TIME: 11 MIN 30 SEC + 1 – 2 MINUTES ON JET POWER
Nutritional value Tot. x portion x 100g
KJ 2616 1308 592
Kcal 626 313 142
Protein (g) 67,3 33,7 15,3
Fat (g) 36,7 18,4 8,3
Carbohydrate (g) 7,1 3,5 1,6
Fibre (g) 4,3 2,2 1,1
AMARETTI AND HAZELNUT-STUFFED APPLES
SERVES 2SERVES 2
INGREDIENTSINGREDIENTS
2 SMALL APPLES, PREPARED WEIGHT
APPROX. 300G
30
G AMARETTI BISCUITS
10 + 15
G (1½ + 2½ TEASP) SUGAR
5
G (1 TEASP) COCOA POWDER
15
G ALMOND SLIVERS
1
EGG YOLK
L
IQUEUR (AMARETTO DI SARONNO OR
G
RAND MARNIER)
RIND OF ½ ORANGE
RIND
OF ½ LEMON
HALVE THE APPLES AND SCOOP OUT THE INSIDE.
C
RUMBLE THE AMARETTI BISCUITS, ADD THE SUGAR (10G), LIQUEUR, COCOA
POWDER, EGG AND ALMOND SLIVERS.
S
TUFF THE APPLES WITH THIS MIXTURE AND SPRINKLE THE REMAINING SUGAR ON TOP
(15
G).
C
OOK THE APPLES USING THE STEAM PROGRAMME FOR 400G OF FRUIT WITH 100
ML OF WATER CONTAINING THE ORANGE AND LEMON RINDS.
O
NCE COOKED, LEAVE THE APPLES IN THE STEAMER WITH THE LID ON FOR AROUND
5
MINUTES.
C
OOKING: PROGRAM 6. TIME: 6 MINUTES 20 SECONDS
Nutritional value Tot. x portion x 100g
KJ 2346 1173 598
Kcal 560 280 143
Protein (g) 11,3 5,7 2,9
Fat (g) 21,1 10,6 5,4
Carbohydrate (g) 85,4 42,7 21,8
Fibre (g) 7,9 4,1 2,1
CINNAMON FLAVOURED PEARS
SERVES 2SERVES 2
INGREDIENTSINGREDIENTS
6 SMALL PEARS, 450-500G
PREPARED WEIGHT
40G (50ML) SUGAR
½
CINNAMON STICK
300
ML RED WINE
LEMON RIND
PEEL THE PEARS AND USE A SHARP KNIFE OR CORER TO REMOVE THE HARD BOTTOM
PART. ARRANGE THE PEARS ON THE BOTTOM OF THE STEAMER WITH THE SUGAR,
CINNAMON, RED WINE AND LEMON RIND.
C
OVER AND COOK USING THE STEAM PROGRAM FOR 450G OF FRUIT.
A
LLOW THE PEARS TO COOL DOWN IN THE STEAMER WITH THE LID ON.
I
F YOU LIKE, REDUCE DOWN THE REMAINING RED WINE TO MAKE A THICKER SAUCE,
WHICH CAN BE SERVED WITH THE PEARS.
C
OOKING: PROGRAM 6. TIME: 7 MINUTES
Nutritional value Tot. x portion x 100g
KJ 1391 696 258
Kcal 332 166 62
Protein (g) 1,5 0,8 0,3
Fat (g) 0,5 0,3 0,1
Carbohydrate (g) 85,8 42,9 15,9
Fibre (g) 14,5 7,3 2,7
7


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