Tefal provides you with detailled recipes for starters, main courses and desserts. Discover on all the recipes and cook the best meal for your family and friends. Vita Cuisine Recipe Book - Download as PDF File .pdf), Text File .txt) or read online. Tefal VitaCuisine Recipe 04/06 27/4/06 Page. Tefal. View and Download TEFAL VS VITACUISINE manual online. VS Page 1 Create delicious and well-balanced meals tasty & healthy recipes Ref.
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Page 16 Steam for 20 min in the large capacity bowl.
Cut a slice from the top of each tomato, remove the seeds and pulp. Salt the inside. Place them on a plate, season and pour over melted butter. Page 17 Place in the cooking tray together with cubes of butter, chopped shallots, diced tomatoes, thyme and white wine. Roll up the escalopes. Place them in the cooking tray, secure them with a three wooden cocktail stick and steam for 23 min.
Arrange the veal on a warmed plate and pour over the sauce. Page 18 Put them in the cooking tray. Chop the shallot. Peel the peaches and slice them. Squeeze the orange juice. Remove any skin and fat from the duck. Cut the pork into 1 cm thick slices, salt, and sprinkle with crushed peppercorns.
Steam for 17 min in the cooking tray. Page 20 Skin and season the chicken breasts, sprinkle with the chopped tarragon and put them in the cooking tray. Put the oil, the onion, and pepper in the cooking tray. Pour in the coconut milk and sprinkle with curry powder. Steam for 20 min. Do the same with the tuna but in smaller H o w t o. Wash the mushrooms and cut them in slices too.
Shred the fennel bulbs. Add salt, pepper and pieces of lemon. Sprinkle with the fennel grains. Place in the cooking tray and steam for 15 min. Add the fish fillets and steam for 15 min.
Page 23 Mix in the cream and season. Shell the scampi and marinate them for 30 min.
Serve as soon as possible. Page 24 Remove the seeds from both the peppers and cut into 5 cm square pieces. Process the parsley in a blender. If necessary add some water to make Using a sharp knife cut the monkfish away from the bone and cut into 5 cm a smooth sauce. Page 25 Put the pieces of fish on top of the cabbage leaves.
When the cod is cooked, let it cool for 10 min. Cut the green olives in slices.
Sprinkle the pieces of fish with curry powder and pour over 2 tsp of coconut Prepare the sauce by mixing the yogurt, mustard, vinegar, salt and chopped milk. Page 26 Steam for 5 min. Put the fish in the cooking tray. Cut the vanilla pods in half and place them on the cut side of the fish.
Drain the pineapple, retaining the juice Steam for 15 min. Arrange the salmon fillets and bean sprouts on a warmed plate, sprinkle Put the fish, without the scallops, in the cooking tray. Page 28 Whisk the egg whites until stiff.
In a separate bowl beat the egg yolks and sugar with a whisk until thick and pale in colour. Gently fold in the whipped egg whites, then the melted chocolate mixture and finally the flour.
Page 29 Sieve the flour and baking powder together. Beat the margarine and milk. Pour a little of egg mixture in the base of the rice bowl and wait for the sugar until light and fluffy.
Beat the eggs one at a time.
Vegetables such as carrots, broccoli, corn, peas and asparagus taste better when still crunchy, so be careful. Remember, overcooked vegetables is less good for you, as a lot of the goodness is lost in the cooking. Steamed chicken is popular in Chinese cooking and has a much more delicate flavor than other types of cooked chicken. Place the chicken on a dish to collect the juices, and then place it on a steamer tier.
How long your chicken takes to cook will depend on its size and the power of your steamer. When the juices run clear, your chicken is cooked. Try adding marinades made of garlic, salt, rosemary, lemon juice, black pepper or any combination for tastier dishes.
Again, place the pork in a dish first to collect the juices. Cooking time will depend on the size of your meat and the recipe, but when the juices run clear, the pork is safe to eat.
For Chinese-style pork, mince or dice the meat, then mix with onions and other vegetables, roll into balls and steam for 10 minutes or until cooked through. Steaming puddings the traditional way retains the moistness that is often lost through baking. Follow your recipe, and then place ingredients into a plastic or pottery bowl.