Recipes
Potato Salad
Serves 4-6
800g new potatoes
1 medium Spanish onion, peeled and finely chopped
¾cup thinly sliced celery 150g salami, finely chopped
2 tablespoons freshly snipped chives
Dressing:
¾ cup mayonnaise
2 tablespoons light sour cream 1½ tablespoons lemon juice
Freshly ground black pepper, optional Salt, optional
1.Fill water reservoir to MAX level, insert the liquid collection container then place a steamer basket on top.
2.Place potatoes in a single layer into the steamer basket and cover with lid.
TIP: If more steaming space is required for the potatoes, place a layer support ring onto the first steamer basket, insert a second steamer basket, insert food and cover with lid.
3.Turn timer dial to 25 minutes. Adjust for shorter or longer cooking time as required.
4.Remove potatoes when cooked, allow to cool then cut into halves or quarters. Combine with onion, celery, salami and chives.
5.Combine mayonnaise, sour cream and lemon juice, season to taste with pepper and salt if desired. Pour dress over potato mixture and mix lightly to coat.
6.Serve with green salad and barbecued meats.
18
Warm Green Bean And
Mushroom Salad
Serves
400g baby green beans, trimmed and cut in half
200g button mushrooms
Dressing:
2 tablespoons balsamic vinegar ¼ cup olive oil
2 teaspoons grain mustard
1 teaspoon white sugar
Freshly ground black pepper, optional Salt, optional
1.Fill water reservoir to MAX level, insert the liquid collection container then place a steamer basket on top.
2.Layer beans into the steamer basket and cover with lid.
3.Turn timer dial to 10 minutes. After 7 minutes of cooking remove lid and place a layer support ring onto the first steamer basket, insert a second steamer basket, layer mushrooms into basket, cover with lid and continue cooking for remaining 3 minutes. Adjust for shorter or longer cooking time as required.
4.Remove beans and mushrooms when cooked and place into a serving bowl.
5.Place dressing ingredients into a
6.Serve with a selection of sliced deli meats.
KFS300_IB_FA.indd 18 | 11/02/10 11:14 AM |
