Table of Contents
Advertisement
Quick Links
Advertisement
Table of Contents
Related Manuals for TEFAL VS4001 VITACUISINE
Summary of Contents for TEFAL VS4001 VITACUISINE
- Page 1 Create delicious and well-balanced meals tasty & healthy recipes Ref. 5081703...
- Page 2 12 – 13: Tips and techniques 14 – 19: Starters 20 – 29: Vegetables 30 – 39: Meat and poultry 40 – 51: Fish 52 – 59: Desserts 60 – 61: Sauces 62 – 63: Table of cooking times 64: Index...
- Page 3 Balance in practice: An explanation of the food groups increase your daily consumption of fruit and vegetables. Now you are ready to create a delicious and well-balanced meal in one. o simplify our nutritional needs, it is usual to classify foods into...
- Page 4 2.5 litres for an adult, half of which comes from food. It is necessary to drink at least 1.5 litre of water per day, preferably not all at mealtimes, and should be taken as one or two glasses every hour.
- Page 5 Essential for bone growth and the development of cartilage. Silicon Cereals. Ensures good flexibility of the skin. Antioxidants: a vital role in the growth and repair of body tissues, Vitamin A Cream, butter, egg yolk. good eyesight and healthy skin.
- Page 6 Cake Bananas with Lemon or Steamed tomato and steamed grapefruit peaches with Zabaglione garlic chocolate sorbet mint syrup with Kiwi fruit sauce Fruit yoghurt Note: Recipes for dishes underlined are detailed in this booklet.
- Page 7 Lemon Litchi sprouts saffron cream cinnamon Pears and Meringue tart sauce and Hot Trifle with Bresse blue steamed rice fruit* cheese Fruit yoghurt Note: Recipes for dishes underlined are detailed in this booklet.
- Page 8 If you do need to open the lid (e.g. to add more food), press the •...
- Page 9 4 mint leaves. Remove the courgettes cooked “al dente” and blend them with the goats cheese, 4 mint leaves and the lemon juice in a blender or food processor. Add salt and pepper. Serve warm, tepid or cold. When you serve, sprinkle with grated three Parmesan cheese.
- Page 10 20 min before the end of cooking time for the aubergines. divide it into 2. Mix one half with the tuna. Soak the saffron in a little water and drain. Mix the remaining mayonnaise with the vinegar and saffron...
- Page 11 1 chopped red onion • 420g tin of drained red kidney beans • Serves - 4 10 min. before the end of cooking, add the cream and the milk in • 2 tomatoes, cut in quarters • Preparation - 15min the cooking tray.
- Page 12 Cool the vegetables on a plate placed in the freezer, don’t cool them with cold water. Blend the vegetables one by one in a food processor or a blender. Then in separate bowls fold in the stiffly beaten egg whites and the rest of the ingredients for each mousse.
- Page 13 Put the black mushrooms in tepid water for 30 min. High quantity of carbohydrate (rice), calcium and proteins (cheese). Drain the palm heats. Rinse the soya beans and drain them. Peel the carrots V a l u e s and cut them into rectangular sticks. Wash the cabbage leaves and slice 250 kcal per serving them.
- Page 14 Peel and wash all the vegetables. Cut the carrots and the turnips into strips 4 cm long by 1 cm wide. Put the asparagus tips in the other steam basket and steam for 15 min. After the cooking, cool the eggs in cold water and peel them.
- Page 15 . . . Put the cream, salt and pepper in the cooking tray. Add the chives. Steam for 30 min. Wash and trim the leeks. Use only the white part and steam for 35 min in the large capacity bowl. three Arrange the cauliflower on a plate and top with the chive cream.
- 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 duck breast in half (serve 1/2 per person).
- Page 19 . . . three Serve the lamb with the mint butter. Cut the pork into 1 cm thick slices, salt, and sprinkle with crushed peppercorns. Steam for 17 min in the cooking tray. N u t r i t i o n 5 min.
- 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.
- Page 21 . . . • 20g green or black olives Cut the veal in thin slices. Do the same with the tuna but in smaller H o w t o . . . slices. Wash the mushrooms and cut them in slices too.
- Page 22 . . . 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. more.
- Page 23 Mix in the cream and season. Steam for 30 min. Shell the scampi and marinate them for 30 min. with the oil, lemon juice, Put the mussels in a dish and pour over the sauce. Serve as soon as possible. three chopped shallot, basil, salt and pepper.
- 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. Don’t steam the scallops too much. Put the fish in the cooking tray. Salt. Cut the vanilla pods in half and place them on the cut side of the fish. Drain the pineapple, retaining the juice...
- Page 27 • Cooking - 15min • 100 ml double cream Add the salmon, lime juice, oil and the soya sauce. Steam for 15 min. Season. H o w t o . . . 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. Mix in the few minutes.
- Page 30 H o w t o . . . Peel the fruits. Cut the bananas in 2 cm slices and pour over the lemon juice. Dice the mango in 2cm cubes. Remove the core from the pineapple Peel the pears, keeping them whole, rub them with the lemon and put them and cut into pieces..
- Page 31 Well grease the ramekin dishes. Place the granulated sugar and water in a small saucepan. Dissolve the sugar over a low heat. Bring to the boil and boil gently until the sauce turns a golden brown colour. Evenly coat the three Steam for 15 - 20 min.
- Page 32 RED FRUIT PURÉE peppers • 2 cloves of garlic • 2 tblsp olive oil • salt Ingredients for 4 pers: • 500g red fruits • 50g icing sugar • juice of • Cut the peppers into very small pieces. Remove the seeds of the a lemon tomatoes and dice them.
- Page 33 700g 1cm thick Celeriac Fresh 350g In cubes or slices Lamb steak Fresh 500g Mushrooms Fresh 500g Small whole or cut in quarters Frankfurters Fresh Cauliflower Fresh 1 average 19 Cut in florets Cabbage (Red/Green) Fresh 800g Sliced Cooking Fish - Shellfish...
- Page 34 3545 Tefal VitaCuisine Recipe 04/06 27/4/06 09:22 Page 64 Index This is the summary. The index below lists the recipes in alphabetical order.......p 21 ..p 56 3 vegetables terrine Pears with warm chocolate sauce ....p 24 ........p 50 Asparagus tips and eggs Pekinese salmon ........p 16...
Need help?
Do you have a question about the VS4001 VITACUISINE and is the answer not in the manual?
Questions and answers