K$!
!
CHINESE MEATBALLS (Makes 10-12)
Minced beef or pork 500g
Sesame seeds 100g
Water 2 Tbsp
Rice wine 1½ Tbsp
Corn maize 1 Tbsp
Soy sauce 1 tsp
Spring onions 1 bunch, finely chopped
Dried coriander 1 tsp
Paprika 1 tsp
Chinese mixed spice 2 tsp
Salt and pepper
Mix the ingredients in a bowl and season well. Shape into balls, put on a plate, and cover.
Refrigerate for about 20 minutes to help keep their shape, then put the meatballs in the
bottom basket and cook for 25-30 minutes.
WINTER VEGETABLE LAYERS
Broccoli 2-3 florets cut into small pieces
Carrot 1, sliced
Onion 1 small, sliced
Mushrooms 3-4 sliced
Potatoes 3 small, sliced or cubed
Celery 1 stick, sliced
Vegetable stock 200ml
Dried mixed herbs 1 tsp
Fresh mozzarella 75g sliced
Black pepper
Layer the vegetables in a dish (separate glass/plastic dish that will fit inside the steam
basket) and season with black pepper. Pour over the stock and top with mozzarella. Cover
with foil and steam for 25-30 minutes.
ITALIAN STYLE ASPARAGUS WITH BALSAMIC DRESSING
Fresh asparagus 500g trimmed
Pine nuts 50g
Parmesan cheese 25g grated
Salt and pepper
Dressing
Balsamic vinegar 2 Tbsp
Fresh garlic 1 clove, crushed
Italian tomatoes 3-4 roughly chopped
Olive oil 3-4 Tbsp
Fresh basil large bunch, roughly chopped
Steam the asparagus in the bottom basket for about 10 minutes or till its cooked the way you
like it. Meanwhile mix the dressing ingredients. Lay the asparagus on a warm plate, pour
over the dressing and sprinkle with nuts and Parmesan. Season to taste and serve
immediately.
To Next Page
Loading...
