Magimix MULTIFUNCTION STEAMER - Manual (Page 19)

17
Preparation: 10 min
Cooking: 20-25 min at 100° Serves 4
4 small courgettes
300 g fresh goat’s cheese
150 g ready made pesto
(or 10 tbsp olive oil
liquidised with a bunch of
basil)
4 large slices sourdough
bread
Salt & pepper
Wash the courgettes, cut off both ends and peel to
leave strips of green skin. Cut into sections (approx.
3 cm). Pour a litre of water into the water tank,
arrange the courgettes in a steamer basket and put
the lid on. Cook for approx. 20 min. The courget-
tes should be al dente. Drain on kitchen towel and
allow to cool. Cut the goat’s cheese into the same
number of slices as the courgettes. Arrange the
courgette slices on a serving dish, spread with
pesto, top with sliced goat’s cheese and coat with
the remaining pesto. Season with salt and pepper.
Serve chilled with warm toasted bread.
Courgette canapés with goat’s cheese
and pesto topping
Starters
Preparation: 20 min
Cooking: 30-35 min at 100° Serves 4
8 small waxy potatoes (e.g.
Roseval, Ratte, Charlotte,
Désirée)
24 green asparagus spears
300 g cooked crabmeat
50 g mixed salad leaves
Chervil
Wash the potatoes but leave the skins on. Rinse the
asparagus and remove the tough ends of the stalks.
Pour a litre of water into the water tank, arrange
the potatoes in one of the steamer baskets, put the
lid on and cook for 25 min. After 10 min., add the
asparagus in the other basket.
Drain and peel the potatoes, cut into ½-cm thick
slices and slice the asparagus into sections.
Crumble the crabmeat, taking care to remove any
cartilage, wash and spin the salad leaves.
Gently combine the crabmeat, potatoes, asparagus
and salad leaves in a salad bowl. Drizzle with
salad dressing, scatter with chervil and serve.
Potato, crab and asparagus salad