Kambrook KD66B manual Recipes, Potato and spinach salad, Sesame pumpkin

Recipes

Potato and spinach salad

Serves 4 – 6

800g new potatoes

1 medium Spanish onion, finely chopped

1 cup thinly sliced green shallots

1/2 bunch English spinach

2 tablespoon freshly snipped chives

1/2 cup roasted pine nuts Dressing

3/4 cup mayonnaise

2 tablespoons sour cream

1 1/2 tablespoons lemon juice Freshly ground black pepper

1.Fill frypan reservoir with 4 cups of water and place in the metal steaming rack, in the steaming position.Turn the temperature control probe to ‘10’.

2.When the water comes to the boil place the potatoes in a single layer on the steaming rack and cover with the lid.

3.Turn the temperature control probe to ‘4’.The potatoes will be ready in approx. 20-min.

4.To check the potatoes pierce them with a thin skewer. If the skewer is easy to insert, the potatoes are cooked.

5.While the potatoes are cooling wash the spinach, let the spinach dry, and then cut the leaves into thin strips.

6.Slice the potatoes in half while they are still warm, combine the dressing ingredients and pour dressing over potatoes, add the spinach, pine nuts, chives, onion and shallots.

7.Season with freshly ground black pepper and milled rock salt. Serve.

Sesame pumpkin

Serves 4

600g pumpkin, (Queensland Blue or Japanese pumpkin) cut into 3cm pieces Dressing:

2 tablespoons peanut oil

3 tablespoons toasted sesame seeds

1 tablespoon honey

1 tablespoon lemon juice

1 tablespoon soy sauce

1.Fill frypan reservoir with 4 cups of water and place the steaming rack in the steaming position and place in the pumpkin.Turn the temperature control probe to ‘10’.

2.When the water comes to the boil, cover with the lid

3.Turn the temperature control probe to ‘4’ for 20 - 25 minutes and/or until pumpkin is cooked.

4.Combine the oil, sesame seeds, honey, lemon juice and soy sauce in screw top jar. Shake well.

5.Pour dressing over pumpkin. Serve.

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