STEAM COOKING

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3 - Cuisine Companion®
 THE CUISINE COMPANION® EXTERNAL STEAMER
HELPS YOU PREPARE HEALTHY AND DELICIOUS MEALS FOR YOUR WHOLE FAMILY.
WITH THE LARGE EXTERNAL STEAM BASKET AND INTERMEDIATE TRAY FITTED ABOVE
THE CUISINE COMPANION® BOWL, IT LETS YOU COOK ON TWO EXTRA LEVELS SIMULTANEOUSLY.

NOW YOU CAN COOK AN ENTREE AND A MAIN DISH AT THE SAME TIME!

Read the operating instructions before using for the first time.

SETTING UP THE FOOD STEAMER

Arrange your ingredients in the external steam basket
and/or on the intermediate steam tray, making sure you
follow the quantities indicated in the steaming table
(below).

Fill the Cuisine Companion® bowl with at least 700 mL

water. Place the lid over the bowl and lock into place,
making sure you remove the steam regulator stopper.
Place the food steamer on top, and fit the components
in order: the drip collector, the external steam basket,
the intermediate steam tray, and finally the lid.

700 mL water is enough for the default cooking time of

35 min, but if you wish to cook for longer you will need
to add an extra 250 mL water per additional period of
15 min, or refer to the suggested recipes.

The drip collector is an essential component for generating steam. It

also allows you to collect the cooking juices so they don’t drip onto the
ingredients in the bowl, or to make gravy to accompany your dishes.

4 - Cuisine Companion®
 COOK WITH THE FOOD STEAMER
COOK UP TO 4 RECIPES SIMULTANEOUSLY! FOR FOOD COOKED WHOLE
With the internal cooking basket fitted, the food steamer Such as fish: place it in the external steam basket to
lets you cook on 3 or 4 levels at the same time! You can ensure even cooking.
steam dishes on the various levels (internal steam basket,
external steam basket and intermediate steam tray) and
simultaneously cook a dish in the Cuisine Companion® ADD FLAVOUR
bowl (sauces, stews or soups).
Steam cooking retains the flavours and textures of the
food. Don’t be afraid to garnish your dishes with herbs and
spices to boost the flavours of the dishes cooked in the
FOR FOODS WITH DIFFERENT CONSISTENCIES food steamer.
Place the foods that need the most cooking in the
external steam basket rather than on the intermediate
steam tray. COOKING TIMES
Adapt according to the nature and ripeness of your ingre-
dients, the quantity and size of the pieces, and according
to taste.

HOW TO USE

Cooking +
modes
P2 100 °C - 35 min - manual
P1 100 °C - 30 min 120 °C - Speed 3
120 °C - 40 min

+
Cooking
levels +

Once you have set the cooking parameters, start the program by
pressing the «Start» button.

Caution: When cooking on 4 levels simultaneously, the machine must be used in manual mode (120 °C - Speed 3 – mixing tool), and
a liquid dish (i.e. soup or sauce) must be cooked in the Cuisine Companion® bowl in order to generate enough steam.

5 - Cuisine Companion®
 SPECIAL ACCESSORIES
FOR STEAMING

INTERMEDIATE
STEAM TRAY

EXTERNAL
STEAM BASKET

INTERNAL
STEAM BASKET

CUISINE
COMPANION®
COOKING FOOD
PROCESSOR

STANDARD ACCESSORIES

WHISK MIXER KNEADING/CRUSHING

BLADE
KNIFE

6 - Cuisine Companion®
 COOKING TIMES TABLE
Cooking time
Cooking time P2
Food Type Quantities Manual mode Recommendations
(in min)
120 °C (min)
MEAT & POULTRY
Fresh whole 6 pcs / 1 kg 28 33
Chicken breasts
Diced 1 kg 28 33
Chicken thighs Fresh whole 4 pcs 40 45
Turkey cutlets Thinly sliced 600 g 30 35
Whole. Place 1 L water in the
Pork fillets Fresh 2 pcs / 1.2 kg 55 60
bowl before cooking
Lamb Fresh 3 pcs / 600 g 25 30
Frankfurts 10 pcs 15 20
Sausages Smoked 6 pcs 25 30
Thick pork sausages 6 pcs 35 38
FISH & SEAFOOD
Fresh 1.2 kg 22 27
Fish fillets
Frozen 600 g 22 28
Whole fish Fresh 800 g 30 35 (e.g.: 2 sea bream)
Mussels Fresh 1.5 kg 23 28 1.5 kg maximum
Prawns Frozen 800 g 18 23 Whole thawed
Scallops Fresh 500 g 15 20
VEGETABLES
Coliban potatoes Fresh 1.2 kg 35 40 Cut into chunks
Kifler potatoes Fresh 1 kg 30 40 Cut into chunks
Peel and remove lowest 3 cm
Asparagus Fresh 800 g 30 35
of stalk
Fresh 1 pc / 600 g 30 35
Broccoli
Frozen 1 kg 30 35
Carrots Fresh 1.2 kg 40 45 Sliced
Celery Fresh 800 g 35 40 In 3-4 cm sticks
Celeriac Fresh 800 g 30 40 In 2 cm × 2 cm cubes
Cauliflower Fresh 1 pc / 1 kg 35 40
Cabbage (green or red) Fresh 1/2 pc / 600 g 35 40 Thinly sliced
Zucchini Fresh 1.2 kg 30 40 Cut into chunks
Fresh 500 g 20 25 Stir after 10 min of cooking
Spinach
Frozen 750 g 25 35
Slice thinly and sprinkle with
Fennel Fresh 2 pcs / 600 g 35 40
chopped orange rind
Fresh 800 g 35 40 Remove from pods
Green beans
Frozen 1 kg 35 40
Turnips Fresh 1 kg 35 40 Cut into quarters
Fresh 800 g 20 25
Peas
Frozen 800 g 25 35
Leeks Fresh 800 g 30 35 Sliced
Capsicums Fresh 600 g 25 30 In large strips
Pumpkin Fresh 1 kg 30 35 Perfect for pureeing
FRUITS
Pears Fresh 6 pcs 25 30 Quartered
Bananas Fresh 6 pcs 20 24 Whole
Apples Fresh 6 pcs 18 24 Quartered

CREAMY DESSERTS
20 min / P2 +10 min 25 min +10 min
Use dessert glasses that are
Caramel pudding In dessert glasses 6 glasses without heating without heating
suitable for steam cooking
but keeping warm but keeping warm
tsp: teaspoon / dsp: dessert spoon

7 - Cuisine Companion®
 CONTENTS

STARTERS FISH MEAT DESSERTS

Red mullet fillets Rolled flounder fillets Veal with risotto stuffed Chocolate fondant cake. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
with tabbouleh.. .............................................. 9 with olives, provencal sauce . ........................ . . 15 red capsicum. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
Apple custard pots.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
Vegetable stack.......................................... .... 9 Salmon supreme, basmati Duck fillets with raisins, cabbage and potato. . . . . 20
and wild rice with zucchini. ........................... . . 15 Poached pears with nuts and chocolate. . . . . . . . . . . . 26
Steamed dumplings..................................... .. 10 Pork fillet mignon
Tuna and basil salad. ................................... . . 16 with paprika and vegetable burghul. . . . . . . . . . . . . . . . . 21 Caramel tart.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
Cauliflower tart
with blue cheese........................................... 10 Mussels with creamy white wine sauce. .......... . . 16 Ham with mushrooms Coconut pearls.. . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . 27
and steamed vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21 Apples stuffed with nuts and caramel .. . . . . . . . . . . . 27
Caesar salad with turkey.............................. .. 11 Blue-eye cod parcels
with white vanilla butter sauce. .................... . . . 17 Marinated tandoori turkey skewers with mint
Prawn, calamari and potato salad. . .................. 11 Golden syrup steamed pudding. . . . . . . . . . . . . . . . . . . . . . . 28
yoghurt sauce. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
Smoked cod chowder. .................................. . . 17 Orange semolina custard pots. . . . . . . . . . . . . . . . . . . . . . . . . 28
Goat's cheese and tomato papillote. . ............... 12 Moroccan style tagine
American-style monkfish with meatballs and vegetables. . . . . . . . . . . . . . . . . . . . . . . . 22
Seafood mornay crepes. . ................................ 12 with leeks and steamed potatoes. ................. . . 18
Sweet soy pork with chinese noodles. . . . . . . . . . . . . . . . 23
Oven baked eggs with mushrooms................. .. 13 Fennel sea bream........................................ . . 18
Veal marengo with spring vegetables. . . . . . . . . . . . . . . 23
Spanish style omelette................................. .. 13 Prawns and scallops with chilli tomato sauce. .. . . 19
Green cabbage hotpot. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
Florentine-style spinach. . ................................ 14 Fish fillets with caper sauce. ......................... . . 19
Chicken fillet, tagliatelle vegetables and oyster
Fish ballotine.............................................. .. 14
mushroom sauce. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24

8 - Cuisine Companion®
 RED MULLET FILLETS
WITH TABBOULEH
SERVES 6 – PREPARATION 20 MINS – COOKING 24 MINS – RESTING 10 MINS
1 In a bowl, add the burghul, 2 pinches of salt and 120 ml of water, and let stand
for 10 mins. Meanwhile, remove the core and seeds from the capsicums and cut
into small cubes. Add them to the burghul and fluff the burghul with a fork. Place
the burghul in the external steam basket lined with baking paper.
2 Cut the fish fillets into 6 even pieces. Salt the fish fillets and place them skin-side
down, on the intermediate steam tray.
3 Peel the carrot. Slice the carrot and place in the Cuisine Companion® bowl, without
any attachments, add the white wine and 600 ml of water. Close the lid and fit
the external steam basket with the intermediate steam tray and glass lid.
Start cooking on P2 steam for 16 mins.
4 Meanwhile, cut the tomato into quarters and remove the seeds. Cut into small
cubes and set aside. Peel and finely chop the shallot. Chop the mint and set aside.
After 16 mins of cooking time, remove and set the aside the external steam
basket. Drain the liquid from the drip collector and pour into a jug, set aside.
Dressing
Make 120 ml stock using the drip collector liquid and the liquid from the Cuisine
Companion® bowl. Rinse the Cuisine Companion® bowl and attach the mixer.
Add the cream, lemon juice and 120 ml of stock made from acquired liquid. Add
250 g BURGHUL • SALT • ½ RED CAPSICUM • ½ GREEN CAPSICUM • 3 (1 kg) the cornflour, mixed with 2 tsp of cold water. Cook with the sauce program on
RED MULLET FILLETS • 1 CARROT • 150 ml WHITE WINE • 1 TOMATO • speed 6 at 90 °C for 8 mins. Meanwhile, place the tabbouleh in a bowl, add the
1 BROWN SHALLOT • 1/3 CUP MINT LEAVES • 1 TBSP CHOPPED DILL • tomato, shallot and mint and fluff with a fork. When the sauce is finished, add
the dill. Place the tabbouleh on plates with the fish. Drizzle with the sauce.
50 ml THICKENED CREAM • 1 TBSP LEMON JUICE • 2 TSP CORNFLOUR
TIP: You can also use gemfish.

VEGETABLE STACK
SERVES 6 – PREPARATION 15 MINS – COOKING 40 MINS
1 Remove the core and seeds from the capsicum. Thinly slice the capsicum, tomato,
zucchini, eggplant and green onions. Peel the garlic and finely chop.
2 Place 20 ml of oil in a fry pan and add thin strips of capsicum. Fry over low heat
to dry out the capsicum. Add salt and pepper, and a little sugar. Repeat the above
steps with the tomatoes.
3 Layer the vegetables in the ramekins by alternating the colours (zucchini, tomatoes,
eggplant, capsicum, green onion). At each layer, season with salt and pepper, add
a drizzle of olive oil, garlic, a little thyme and basil. Add a slice of goat’s cheese
in the middle.
4 Cover each ramekin with cling wrap* and push firmly down so the vegetables fit.
Place them in the external steam basket.
5 Add 700 ml water in the Cuisine Companion® bowl without any attachments.
Close the lid and fit the external steam basket with the ramekins already inside.
6 Cook on P2 Steam Program for 40 mins. Serve.
TIP: This vegetable stack can not only be served as a starter but also as a side
with grilled meats.
* Suitable for use in microwave ovens.
REQUIREMENTS: 6 × 8.5 cm (125 ml CAPACITY) HEAT RESISTANT RAMEKINS
80 ml OLIVE OIL • 150 g RED CAPSICUM • 2 TOMATOES • 150 g ZUCCHINI •
100 g EGGPLANT • 3 GREEN ONIONS • 1 CLOVE GARLIC • 15 g SUGAR
• 120 g SOFT GOATS CHEESE • 6 SPRIGS OF THYME • 6 CHOPPED BASIL
LEAVES • SALT • PEPPER

9 - Cuisine Companion®
 STEAMED DUMPLINGS
MAKES A BOUT 24 – PREPARATION 15 MINS – COOKING 20 MINS
Filling
1 Peel and roughly chop the carrot, shallot, ginger and garlic. Place the ingredients
in the Cuisine Companion® bowl fitted with the ultrablade knife and mix on speed
12 for 10 secs.
2 Add 125g peeled prawns, bamboo shoots, rice wine, sesame oil, cornflour, egg
white, salt and pepper. Mix on speed 12 for 1 min. Every 15 secs, pause the Cuisine
Companion® and scrape the walls of the bowl to obtain a smooth mixture. When
the filling is mixed, transfer to a separate bowl. Cut the remaining prawns into
small pieces and add to the mixture.
Dumplings
3 Place the gow gee wrappers on a clean workbench. Place a heaped teaspoon of
the prawn filling on each wrapper. Brush the edges with a little water and close
them to form a semi-circle. Pinch the edges to close tightly.
4 Line the external steam basket and the intermediate steam tray with baking
paper. Place the dumplings in the external steam basket and the intermediate
steam tray.
5 Rinse the Cuisine Companion® bowl and add 700 ml of hot water. Close the lid,
remove the stopper and fit the external steam basket and the intermediate steam
1 PACKET GOW GEE PASTRY WRAPPERS • ½ (65 g) SMALL CARROT • tray with the lid. Cook on P2 steam for 20 mins. Serve immediately.
½ BROWN SHALLOT • 10 g FRESH GINGER • 1 SMALL CLOVE GARLIC •
250 g PEELED GREEN PRAWNS • 50 g CANNED SLICED BAMBOO SHOOTS, TIP: You can substitute the chinese rice wine with dry white wine. The dumplings
DRAINED • 1 TBSP CHINESE RICE WINE • 1 DROP OF SESAME OIL • 1 TBSP can be served with soy sauce for dipping.
CORNFLOUR • 1 EGG WHITE

CAULIFLOWER TART
WITH BLUE CHEESE
SERVES 6 – PREPARATION 10 MINS – COOKING 55 MINS
1 Remove the large green cauliflower leaves. Cut the cauliflower into chunks and
place them in the external steam basket.
2 Add 700 ml of warm water in the Cuisine Companion® bowl without any attach-
ments, close the lid without the stopper and fit the external steam basket
containing the cauliflower. Start cooking the cauliflower on P2 steam for 35 mins.
3 When the cauliflower is cooked, drain the water from the Cuisine Companion®
bowl and the drip collector.
4 Attach the ultrablade knife in the Cuisine Companion® bowl, add the cream, eggs,
salt and pepper and mix on speed 12 for 10 secs. Add 400 g of cooked cauliflower
and mix on speed 12 for 10 secs.
5 Meanwhile, lightly grease the ramekins with the butter, pour the mixture into
the 6 ramekins. Crumble the cheese evenly between the ramekins. Cover each
ramekin with cling wrap and place in the external steam tray.
6 Place 700 ml of hot water in the Cuisine Companion® bowl without any attach-
ments. Close the lid, remove the stopper and fit the external steam basket.
Cook the tarts on P2 steam for 20 mins. When cooked, remove the glass lid and
wait 10 mins before removing the film, then turn out the tarts.

REQUIREMENTS: 6 × 8.5 cm (125 ml CAPACITY) HEAT RESISTANT RAMEKINS TIP: You can use any soft blue cheese. Serve with the remaining cold cauliflower
with lettuce and sprinkle with dressing.
1 CAULIFLOWER • 100 ml THICKENED CREAM • 4 EGGS • SALT • PEPPER •
60 g ROQUEFORT OR BLUE CHEESE • BUTTER FOR GREASING

10 - Cuisine Companion®
 CAESAR SALAD WITH TURKEY
SERVES 6 – PREPARATION 10 MINS – COOKING 20 MINS
1 Cut through the turkey breast lengthways to make even pieces. Marinate the
turkey in 50 ml of peanut oil and paprika for 15 mins.
2 Meanwhile, make the dressing. In the Cuisine Companion® bowl fitted with the
whisk, place the egg yolk, mustard, vinegar and lemon juice. Start mixing on speed
6. After 60 seconds, slowly add the olive oil and 60 ml of remaining peanut oil.
Change to speed 10 for 30 secs. Salt and pepper then pour the dressing in a jug.
3 Clean the Cuisine Companion® bowl then add 700 ml of hot water. Close the lid,
remove the stopper and fit the external steam basket. Place the marinated
turkey fillets inside. Fit the intermediate steam tray then place 6 eggs around
the sides. Close the lid and start cooking on P2 steam program for 10 minutes.
Open the glass lid of the intermediate steam tray and add the asparagus.
Restart cooking on P2 steam program for a further 10 minutes.
4 Meanwhile, chop the lettuce coarsely and divide it among 6 bowls.
5 When cooking is finished, plunge the eggs and asparagus into a bowl of cold
water. Cut the turkey breast into strips and place them over the lettuce. Cut
the asparagus into pieces and the peeled eggs into quarters. Top lettuce with
asparagus, eggs, croutons and parmesan shavings. Drizzle with the dressing.
TIP: Cooking times can vary with the weight of the turkey fillets. You can substitute
450 g TURKEY BREAST FILLET • 110 ml PEANUT OIL • 2 TSP GROUND turkey for chicken.
PAPRIKA • 1 EGG YOLK • 1 TSP DIJON MUSTARD • 2 TBSP WINE VINEGAR
• 2 TBSP LEMON JUICE • SALT • PEPPER • 60 ml OLIVE OIL • 2 BUNCHES
TRIMMED ASPARAGUS • 6 EGGS • 3 BABY COS LETTUCE • 100 g CROUTONS
• 50 g SHAVED PARMESAN CHEESE

PRAWN, CALAMARI
AND POTATO SALAD
SERVES 6 – PREPARATION 15 MINS – COOKING 23 MINS
1 Peel the potatoes and cut them into 2 cm pieces. Thinly slice the green onions
and trim the beans.
2 Add 700 ml of water in the Cuisine Companion® bowl. Place the eggs in the internal
steam basket. Fit the internal steam basket with the eggs into the bowl, close
the lid remove the stopper. Place the potatoes in the external steam basket.
Fit the external steam basket on the Cuisine Companion® and start cooking
on P2 steam program for 13 mins.
3 After the 13 min cooking time is finished, add the beans to the potatoes. Close
the glass lid and restart the cooking on P2 steam program for 5 mins.
4 Meanwhile cut the calamari rings in half and place the calamari and prawns
in the intermediate steam basket. After 5 mins fit the intermediate steam
basket with the calamari and prawns. Continue to cook on P2 steam program
for 5 mins or until prawns are cooked.
5 When the cooking is finished, place the beans and eggs into a bowl of cold water.
When cool, drain the beans and eggs. Cut the beans into three and peel the eggs.
Roughly chop the eggs.
6 Mix together the mayonnaise, lemon juice, chives, salt and pepper. Place the
potatoes, beans, eggs and green onions in a large bowl. Add the prawns, calamari
750 g POTATOES • 2 GREEN ONIONS • 250 g GREEN BEANS • 4 EGGS and spinach leaves. Pour over the dressing and toss to combine. Serve
• 300 g PEELED GREEN PRAWNS • 200 g SMALL CALAMARI RINGS
• 100 g BABY SPINACH LEAVES
CHIVE MAYONNAISE: 1/3 CUP WHOLE EGG MAYONNAISE • 60 ml LEMON
JUICE • 1 TBSP CHOPPED CHIVES • SALT • PEPPER

11 - Cuisine Companion®
 GOAT'S CHEESE
AND TOMATO PAPILLOTE
SERVES 4 – PREPARATION 10 MINS – COOKING 20 MINS
1 Slice the tomatoes and goat’s cheese into 12 thick slices.
2 Cut four large squares of baking paper and place 3 slices of tomato on each one.
Place a slice of goat’s cheese on each slice of tomato, and a sprig of thyme and
a drizzle of honey. Add salt and pepper. Close the paper to form a parcel.
3 Add 700 ml of water in the Cuisine Companion® bowl without any attachments,
close the lid without the stopper and fit the external steam basket. Place the
papillotes in the external steam basket.
4 Start cooking on P2 steam program for 20 mins.
5 When cooked serve with prosciutto, drizzle with the cooking juices and serve with
rocket.

3 ROMA TOMATOES • 120 g FRESH GOAT’S CHEESE • 4 SPRIGS OF THYME

• 1 TBSP HONEY • SALT • PEPPER • 8 SLICES PROSCUITTO • 80 g ROCKET

SEAFOOD MORNAY CREPES

SERVES 4 – PREPARATION 15 MINS – COOKING 18 MINS
1 In the Cuisine Companion® bowl fitted with the whisk, add the cream and flour.
Mix on speed 7 for 15 secs. Scrape the sides of the bowl with the spatula. Restart
the Cuisine Companion® on speed 7 for 2 mins gradually adding the fish stock
through the opening on the lid. Add the butter cut into cubes and 25 g parmesan
cheese. Start the sauce program on speed 4 at 90 °C for 8 mins.
2 Transfer sauce to a bowl and add nutmeg, salt and pepper. Clean the Cuisine
Companion® bowl , add 700 ml of hot water, close the lid, remove the stopper
and fit the external steam basket. Add the seafood marinara mix to the external
steam basket and cook on P2 steam program for 10 mins.
3 Drain the seafood and place in a bowl with half the sauce.
4 Place the crepes on a clean workbench, divide seafood mix evenly between the
crepes. Place the crepes in a lightly greased baking dish. Spoon over the remaining
sauce and sprinkle with the remaining parmesan cheese.
5 Place the crepes under a hot grill and cook for 4-5 mins or until cheese has melted.
Serve with mixed lettuce leaves.
TIP: You can purchase frozen crepes from the supermarket.

150 ml THICKENED CREAM • 60 g PLAIN FLOUR • 350 ml FISH STOCK •

50 g BUTTER • 55 g FINELY GRATED PARMESAN CHEESE • 500 g SEAFOOD
MARINARA MIX • 1 PINCH NUTMEG • SALT • PEPPER • 4 FROZEN CREPES

12 - Cuisine Companion®
 OVEN BAKED EGGS
WITH MUSHROOMS
SERVES 6 – PREPARATION 15 MINS – COOKING 33 MINS
1 Trim and brush the dirt from the button mushrooms. Cut into small cubes. Peel
the shallot and put in the Cuisine Companion® bowl fitted with the ultrablade
knife and mix on speed 12 for 10 secs.
2 Replace the ultrablade with the mixer and scrape the walls with a spatula. Add the
mushrooms, white wine, salt and pepper. Cook on P1 slow cook program at 130 °C
for 15 mins. When the mushrooms are cooked, pour into a strainer to drain.
3 Place 1/3 cup mushrooms aside for the dressing. Place the remaining mushrooms
in the Cuisine Companion® bowl fitted with the ultrablade knife. Add the thicke-
ned cream and mix on speed 12 for 2 mins, scraping the walls with a spatula
occasionally.
4 When the mashed mushrooms are pureed, divide between the ramekins. Break
an egg into each ramekin on the mashed mushrooms and cover each ramekin
with cling wrap.
5 Rinse the Cuisine Companion® bowl and place 700 ml of water in the bowl without
any attachments. Close the lid without the stopper and fit the external steam
basket with the 6 ramekins. Close the lid and start cooking on P2 steam program
for 18 mins. Check while cooking, the egg white should be cooked and the yolk
runny. Depending on the temperature of the eggs and the water at the start of
the cooking, it is possible that 2 additional minutes are needed.
REQUIREMENTS: 6 × 8.5 cm (125 ml CAPACITY) HEAT RESISTANT RAMEKINS
6 While the eggs are cooking, cut the bacon into small cubes and cook in a frypan
500 g BUTTON MUSHROOMS • 1 BROWN SHALLOT • 30 ml WHITE WINE • over low heat, add the reserved mushrooms and the parsley. Cut the toast into
SALT • PEPPER • 50 ml THICKENED CREAM • 6 LARGE EGGS • 50 g BACON fingers.
• 2 TSP CHOPPED FLAT LEAF PARSLEY • 6 SLICES OF BREAD, TOASTED 7 Once the eggs are cooked, top with the bacon and mushroom mixture and serve
with toast cut into fingers.

SPANISH STYLE OMELETTE

SERVES 4 – PREPARATION 15 MINS – COOKING 33 MINS
1 Peel the garlic and shallot. Peel and core the tomatoes. Remove the core and
seeds from the capsicum and cut into pieces.
2 Place the garlic, shallots, tomatoes and capsicum in the Cuisine Companion®
bowl fitted with the ultrablade knife. Mix on speed 11 for 20 seconds. Replace
the ultrablade knife with the mixer. Scrape the walls of the Cuisine Companion®
bowl with the spatula bringing the ingredients to the centre. Add the sugar, olive
oil, salt and pepper and cook on speed 3 at 120 °C for 20 mins.
3 While the tomato sauce is cooking, break 8 eggs into a bowl, add the milk and
2 pinches of salt and beat with a whisk. Once the tomato sauce is cooked, pour
the mixture into bowl with the eggs and mix with the whisk so the eggs do not
coagulate.
4 Rinse the Cuisine Companion® bowl and place 700 ml of water in the Cuisine Com-
panion® bowl without any attachments. Close the lid without the stopper and fit
the external steam basket. Place a large piece of baking paper in the external
steam basket and pour the mixture carefully onto the paper. Close the glass lid
and start cooking on P2 steam program for 13 mins.
5 Check that it is cooked. It is possible that an additional minute may be needed
depending on the temperature of the ingredients at the start.
1 CLOVE OF GARLIC • 1 BROWN SHALLOT • 4 TOMATOES • ½ GREEN 6 Using an oven mitt, transfer the omelette from the paper onto a plate. Cut into
CAPSICUM • ½ RED CAPSICUM • 1 TSP SUGAR • 1 TBSP OLIVE OIL • SALT slices and serve with a mixed lettuce salad.
• PEPPER • 8 EGGS • 100 ml MILK

13 - Cuisine Companion®
 FLORENTINE-STYLE SPINACH
SERVES 4 – PREPARATION 15 MINS – COOKING 24 MINS + 6 MINS GRILLING
1 Remove the stalks from the spinach and rinse underwater.
2 In the Cuisine Companion® bowl without any attachments, add 700 ml of
water then fit the internal steam basket with 4 eggs in it. Close the lid without
the stopper and fit the external steam basket on top. Add the spinach to the
external steam basket, you may have to pack it in tightly to fit.
3 Start cooking on P2 steam program for 18 mins.
4 When the timer beeps, place the eggs in a bowl with cold water to cool them
down quickly. Then leave the cooked spinach in the external steam basket to
drain.
Sauce
1 Empty the water from the Cuisine Companion® bowl and attach the whisk. Add
the milk with the flour then season with salt, pepper and nutmeg. Mix on speed 7
for 1 minute. Add the butter and stock powder. Cook on speed 4 at 90 °C for 6
mins.
2 Preheat your grill.
3 Peel the eggs and cut them in half lengthwise.
4 Place the spinach in an oven-proof dish, lightly season with salt and pepper and
500 g FRESH SPINACH • 4 EGGS • 250 ml MILK • 25 g PLAIN FLOUR • SALT pour the béchamel sauce over the top.
• PEPPER • 1 PINCH OF NUTMEG • 25 g BUTTER • 1 TSP VEGETABLE STOCK 5 Place the eggs over the sauce and sprinkle with cheese.
POWDER • 50 g GRATED GRUYÈRE
6 Place under the grill for 5-6 mins or until cheese has melted. Serve hot.

FISH BALLOTINE
SERVES 8 – PREPARATION 20 MINS – COOKING 47 MINS - RESTING TIME 4 HRS
Filling
1 Place two 40 × 60 cm rectangles of heat resistant cling wrap on your work surface.
Cut the salmon into two along the thickest part of the fish which is along the
backbone. Then cut through each fillet lengthways without cutting all the way
through (like opening a book). Place the salmon in the centre of each piece of
cling wrap. Season the salmon with salt and pepper. Set aside in the fridge.
2 Peel the carrot, zucchini and turnip. Cut into 1/2 cm cubes. Place the vegetables
and olive oil in the Cuisine Companion® bowl fitted with the mixer and a pinch
of salt. Cook on P1 slow cook program for 12 mins.
3 When the vegetables are cooked, set aside and clean the Cuisine Companion®
bowl. Peel the shallot and cut into quarters.
4 In the Cuisine Companion® bowl fitted with the ultrablade knife, add the whiting
fillets, prawns, shallot, stock powder, bread, milk, eggs, chilli powder, salt and
pepper. Mix on speed 11 for 30 secs. Remove the ultrablade knife, add the cooked
vegetables and mix with the spatula. Place this filling in the middle of the salmon
and roll the salmon around the filling wrapping tightly in the cling wrap.
5 Clean the Cuisine Companion® bowl and add 700 ml of water, close the lid without
the stopper and fit the external steam basket. Place the salmon ballotine in the
500 g SKINLESS SALMON FILLET • SALT • PEPPER • ½ (30 g) SMALL CARROT basket and put the glass lid on. Start cooking on P2 steam program for 35 mins.
• ¼ (25 g) SMALL ZUCCHINI • ½ (25 g) SMALL TURNIP • 1 TBSP OLIVE OIL • 6 When the ballottine is cooked, cool for 1 hr at room temperature. Carefully change
50 g WHITING FILLETS • 50 g PEELED GREEN PRAWNS • 1 BROWN SHALLOT the cling wrap to remove the juice and leave for 3 hours in the fridge.
• ½ TSP VEGETABLE STOCK POWDER • 20 g SLICED BREAD • 2 TSP MILK • 7 Cut into thick slices and serve with herb mayonnaise.
1 EGG • PINCH CHILLI POWDER • HERB MAYONNAISE
TIP: It is best to buy the middle part of the salmon where it is even in thickness.
To make herb mayonnaise just mix whole egg mayonnaise with some chopped
herbs and a little lemon juice.

14 - Cuisine Companion®
 ROLLED FLOUNDER FILLETS
WITH OLIVES, PROVENCAL SAUCE
SERVES 6 – PREPARATION 15 MINS – COOKING 25 MINS
1 Trim the asparagus and broccoli. Cut the broccoli into large florets and place in
the internal steam basket. Brush the fillets with a thin layer of tapenade. Roll the
fish fillets and then place them on square of baking paper. Roll tightly to secure.
Then place them in the external steam basket.
2 In the Cuisine Companion® bowl fitted with the mixer, place the chopped tomatoes,
capers, lemon juice, vegetable stock powder and 400 ml of hot water.
3 Fit the internal steam basket with the broccoli heads and close the lid without
the stopper. Fit external steam basket on top with the fish and the glass lid on.
4 Start cooking on speed 3 at 120 °C for 10 mins. Meanwhile place the asparagus
in intermediate steam tray. After 10 mins fit the intermediate steam tray
and restart cooking on speed 3 at 120 °C for a further 10 mins. Serve the fish with
the vegetables and sauce.
TIP: You could replace flounder fillets with john dory fillets.

2 BUNCHES WHITE OR GREEN ASPARAGUS • 500 g BROCCOLI • 6 × 150 g

SKINLESS FLOUNDER FILLETS, FLATTENED • 1 ½ TBSP BLACK OR GREEN
OLIVE TAPENADE • 400 g CANNED CHOPPED TOMATOES • 30 g CAPERS
• 1 TBSP LEMON JUICE • 1 TSP VEGETABLE STOCK POWDER

SALMON SUPREME, BASMATI

AND WILD RICE WITH ZUCCHINI
SERVES 6 – PREPARATION 10 MINS – COOKING 25 MINS
1 Place the salmon in a dish. Juice 1 lemon. Pour the lemon juice, olive oil and dill
over the salmon and marinate for 20 mins.
2 Meanwhile, pour 700 ml of hot water in the Cuisine Companion® bowl. Fit the
internal steam basket. Place a sheet of baking paper in the internal steam basket.
Add the rice and slowly pour 360 ml of water on the rice, season with salt and
close the lid without the stopper.
3 Thinly slice the zucchini and place in the external steam basket. Fit the external
steam basket on top of the Cuisine Companion®. Line the intermediate steam
tray with baking paper and add the salmon with the marinade. Fit the interme-
diate steam tray above the external steam basket and the glass lid.
4 Start cooking on P2 steam program for 20 mins.
5 When the timer beeps, check to see if the fish is cooked. Remove both the external
steam basket and intermediate steam tray. Continue to cook the rice on P2
Steam program for 5 mins. Place the rice in a bowl and fluff with a fork. Serve
salmon immediately with the rice and zucchinis. Serve with lemon wedges.
TIP: Cooking times can vary depending on the thickness of the salmon. If you like
you can use just basmati rice.

6 × 150 g SKINLESS SALMON FILLETS • 2 LEMONS • ¼ CUP OLIVE OIL •

2 TBSP CHOPPED DILL • 250 g MIX OF BASMATI AND WILD RICE • 2 LARGE
ZUCCHINIS, SLICED

15 - Cuisine Companion®
 TUNA AND BASIL SALAD
SERVES 6 – PREPARATION 10 MINS – COOKING 9 MINS
1 Cut the tuna into 4 cm pieces. Place the tuna on a plate and drizzle with 1 tbsp
olive oil. Finely grate and juice the lime. Add 1 tsp lime zest, 2 tsp lime juice, salt
and pepper. Place the tuna pieces in the external steam basket lined with baking
paper.
2 Place 700 ml of water in the Cuisine Companion® bowl and close the lid. Remove
the stopper. Fit the external steam basket with the tuna and cook on P2 steam
program for 8-9 mins, check after 8 mins, the tuna should be pink in the middle.
3 Meanwhile, thinly slice the tomatoes and basil. Mix together the tomatoes, basil,
parmesan, remaining oil and vinegar in a bowl.
4 At the end of the cooking time, place lettuce on the plates with the tuna and top
with tomato and basil salad.
TIP: Tuna should be pink inside.

600 g TUNA STEAKS • 80 ml OLIVE OIL • 1 LIME • SALT • PEPPER • CUP

SUNDRIED TOMATOES • ¼ CUP BASIL • 50 g GRATED PARMESAN CHEESE
• 2 TBSP BALSAMIC VINEGAR • 200 g MIXED LETTUCE LEAVES

MUSSELS
WITH CREAMY WHITE WINE SAUCE
FOR 4 PEOPLE – PREPARATION TIME 10 MINS – COOKING TIME 19 MINS
1 Peel the shallots and the carrot. Cut the shallots, carrot and celery stick into slices
and place them in the Cuisine Companion® bowl without any attachments. Add
the white wine and 200 ml of water. Close the lid, remove the stopper and fit the
external steam basket. Add the mussels to the external steam basket and
close the glass lid. Start cooking on P2 steam program for 13 mins.
2 When the timer beeps, remove the external steam basket and set aside without
removing the glass lid.
3 Pour the mussel juice from the drip collector into a bowl and add the bowl juice
by draining the vegetables.
4 To make the sauce, rinse the Cuisine Companion® bowl and attach the mixer.
Mix the cornflour with the lemon juice, then add the lemon juice, cream and 120
ml of mussel juice and pepper. Start the sauce program on speed 6 at 80 °C for
6 mins. Taste and season.
5 Serve the mussels in 4 bowls and drizzle with sauce.
TIP: You can buy mussels already cleaned in vacuum sealed bag from your seafood shop.
NOTE: the external steam basket can hold a maximum of 1.5 kg mussels as they
expand when cooked.
2 BROWN SHALLOTS • 1 CARROT • ½ STICK OF CELERY • 250 ml WHITE
WINE • 1.5 kg CLEANED MUSSELS • 1 TSP CORNFLOUR • 1 TBSP LEMON
JUICE • 120 ml THICKENED CREAM • SALT • PEPPER

16 - Cuisine Companion®
 BLUE-EYE COD PARCELS
WITH WHITE VANILLA BUTTER SAUCE
SERVES 4 – PREPARATION 20 MINS – COOKING 43 MINS
Vanilla butter sauce
1 Cut the vanilla pod in two and scrape out the seeds with the edge of a knife. Place
the seeds in a bowl with the butter and mix with a spoon to incorporate the seeds.
Place the butter on cling wrap and shape into a square, place in the refrigerator.
Place the vanilla pod aside.
Blue-eye cod parcels
1 Peel the parsnip and carrots and cut into thin slices, then cut into julienne strips.
Cut the leek into strips. Place the 3 vegetables in the internal steam basket.
2 Peel the shallots and cut them in half. Place them in the Cuisine Companion®
bowl equipped with the ultrablade knife. Mix for on speed 12 for 10 secs. Replace
the blade with the mixer, scrape the sides of the bowl and add the white wine,
vegetable stock powder and 200 ml of water. Fit the internal steam basket with
the julienne strips and cook on speed 1 at 120 °C for 20 mins.
3 Place 4 rectangles of baking paper on your workbench. In the middle, place a
cod fillet, divide the julienne vegetables and place on top of each cod fillet, as
well as a small piece of vanilla pod. Close the baking paper to form a parcel and
place in the external steam basket.
4 Add 150 ml of water to the Cuisine Companion® bowl with the shallot mixture,
1 VANILLA POD • 150 g SALTED BUTTER, AT ROOM TEMPERATURE • 1 close the lid removing the stopper and place the external steam basket on top.
LEEK, WHITE PART ONLY • 1 (130 g) PARSNIP • 1 (130 g) CARROT • 4 (120 g) Cook on speed 1 at 120 °C for 13-18 mins. When the fish is cooked, remove the
BROWN SHALLOTS • 250 ml WHITE WINE • ½ TSP VEGETABLE STOCK external steam basket and put aside to finish the sauce.
POWDER • 4 × 160 g BLUE-EYE COD FILLETS • SALT • PEPPER 5 Drain the juice from the Cuisine Companion® bowl and keep only 60 ml. Start
the sauce program on speed 6 at 70 °C for 5 mins. Cut the butter into cubes and
add gradually. At the end of the program, place each of the parcels on a plate
and drizzle with the sauce.
TIP: Cooking times can vary with the weight and thickness of the fish. You can
accompany this dish with a some white rice. The vanilla butter can be made 24
hours beforehand to enhance the vanilla flavour.

SMOKED COD CHOWDER

SERVES 4 – PREPARATION 15 MINS – COOKING 43 MINS
1 Cut the fish into 4 pieces. Place the fish in the Cuisine Companion® bowl without
any attachments. Add the milk and cook on Slow Cook program without speed
at 100 °C for 8 mins.
2 Meanwhile peel the onion, carrot, garlic and potatoes. Finely chop the onion,
carrot and garlic. Cut the potato into 1 ½ cm pieces.
3 After 8 mins transfer the fish to a plate and reserve the liquid for later. Clean the
Cuisine Companion® bowl.
4 Place the oil, onion, carrot and garlic in the Cuisine Companion® bowl fitted with
the mixer. Cook on P1 Slow Cook at 130 °C for 5 mins.
5 After 5 mins remove the mixer from the Cuisine Companion® bowl. Add half the
potato, 500 ml water, vegetable stock powder and reserved liquid. Close the lid
without the stopper. Place the remaining potato in the external steam basket.
Fit the external steam basket, close the lid and start cooking on P2 Steam
program for 20 mins.
6 Meanwhile remove the husk and silks from the corn. Then remove the kernels with
a knife. After 20 mins add the corn kernels and peas to the potatoes. Continue
to cook on P2 Steam program for 8 mins. After 8 mins place the fish in the
intermediate steam tray. Continue to cook on P2 Steam for 2 mins.
400 g SMOKED COD FILLETS • 375 ml MILK • 1 BROWN ONION • 1 CARROT • 7 Remove the steam baskets. Attach the ultrablade chopper blade. Mix the soup
2 CLOVES GARLIC • 500 g POTATOES • 2 CELERY STICKS • 2 TBSP OLIVE OIL on Pulse for 10 secs. Add the cream, salt and pepper and Pulse for a further 10
• 2 TSP VEGETABLE STOCK POWDER • 175 ml THICKENED CREAM • SALT • secs.
PEPPER • 1 CORN COB • 1 CUP FROZEN PEAS • 1 ½ TBSP CHOPPED CHIVES 8 Flake the fish and remove the skin and any bones. Place the soup in a bowl with
the vegetables and fish. Spoon into serving bowls and serve sprinkled with chives.

17 - Cuisine Companion®
 AMERICAN-STYLE MONKFISH
WITH LEEKS AND STEAMED POTATOES
SERVES 6 – PREPARATION 20 MINS – COOKING 1 HR 13 MINS
Prawn stock
1 Peel the prawns. Peel the shallots, carrot and garlic. Wash the green part of the
leeks. Roughly chop the shallots, carrot, garlic and green part of the leeks.
2 Place the prawn heads and shells in the Cuisine Companion® bowl without any
attachments. Add the vegetables to the Cuisine Companion® bowl with the brandy
and 1.2 L of water. Season with salt and pepper and start cooking without speed
at 110 °C for 30 mins.
Main course
1 Peel and cut the potatoes into 3 cm pieces and put them in the internal steam
basket. Wash and cut the white part of the leeks into thin slices and put them in
the external steam basket with the sprigs of fennel. Cut the fish fillets into 6 even
pieces. Place fish fillets in the intermediate steam tray and season with salt.
2 After cooking the stock for 30 mins, drain the mixture in the Cuisine Companion®
bowl and keep the liquid. Rinse the bowl and fit the mixer attachment. Add 800
ml of the drained stock.
3 Fit the internal steam basket with the potatoes then close the lid. Start cooking
on speed 3 at 120 °C for 10 mins. After 10 mins, remove the stopper and add the
external steam basket with the leeks then fit the intermediate steam tray
12 LARGE GREEN PRAWNS • 2 BROWN SHALLOTS • 1 CARROT • 3 CLOVES with the fish fillets. Continue to cook on speed 3 at 120 °C for 20 mins. When the
GARLIC • 2 LEEKS • 40 ml BRANDY • SALT • PEPPER • 600 g POTATOES timer beeps, add the prawns to the leeks in the external steam basket. Extend
• 3 SPRIGS OF FENNEL • 1 kg MONK FISH FILLETS • 100 ml THICKENED the cooking time on speed 3 at 120 °C for a further 3-5 mins. When the prawns
CREAM • 1 ½ TBSP TOMATO PASTE • 1 PINCH OF CAYENNE PEPPER • are cooked, place everything from the external steam basket aside, as well as
1 ½ TBSP CORNFLOUR the internal steam basket to finish the sauce.
4 Drain the stock again and set aside. Rinse the Cuisine Companion® bowl.
5 In the Cuisine Companion® bowl fitted with the mixer, add 350 ml stock, cream,
tomato paste and cayenne pepper. Mix cornflour with 2 tbsp water and add to
sauce. Cook on the sauce program on speed 6 at 90 °C for 8 mins. Serve the fish
with prawns, potatoes, leeks and sauce.

FENNEL SEA BREAM

SERVES 4 – PREPARATION 10 MINS – COOKING 25 -30 MINS
1 Wash the fennel. Trim the fennel stalks and place them in the Cuisine Companion®
bowl without accessories attached. Add 700 ml of water. Trim the fennel bulbs
and cut in half, then thinly slice. Place the sliced fennel in the external steam
basket and sprinkle over half the orange rind, sugar, salt and pepper. Fit the
intermediate steam tray and add the 2 whole fish. Sprinkle with salt and anise
seeds.
2 Fit the external steam basket on the Cuisine Companion® bowl and steam on
P2 for 25-30 mins. Check after 25 minutes to see if the fish is cooked. Extend
cooking time if needed.
3 Serve the Sea Bream on a plate with the fennel and lemon wedges.
TIP: Cooking times will vary depending on the weight of the fish.

2 (800 g) FENNEL BULBS • 2 SEA BREAMS, CLEANED, HEADS ON • 1 ORANGE,

FINELY GRATED • 1 TSP SUGAR • SALT • PEPPER • 1 TSP ANISE SEED
(OPTIONAL) • 1 LEMON

18 - Cuisine Companion®
 PRAWNS AND SCALLOPS
WITH CHILLI TOMATO SAUCE
SERVES 5 – PREPARATION 15 MINS – COOKING 43 MINS
1 Peel the garlic, shallot, ginger, onion and potatoes. Place the garlic, shallot and
ginger in the Cuisine Companion® bowl fitted with the ultrablade knife. Mix on
speed 12 for 15 secs. Replace the blade with the mixer and scrape the sides of
the bowl. Add the olive oil and brown on P1 slow cook program for 5 mins.
2 Meanwhile, remove the core and seeds from the capsicums and chillies. Chop
the onions, capsicums and chillies. Cut the potatoes into 3 ½ cm pieces.
3 At the end of the program, add the onions, capsicums, chillies, coriander, tomatoes,
sugar, potatoes and 600 ml water and salt. Close the lid, without the stopper and
start cooking on speed 3 at 120 °C for 10 mins.
4 Meanwhile trim the broccolini. At the end on the program, fit the external steam
basket. Add the broccolini and close the glass lid. Continue to cook on speed 3
at 120 °C for further 20 mins.
5 Place the prawns and scallops in a bowl. Finely grate and juice the lime. Add 2
tsp rind and 1 tbsp lime juice and season with salt.
6 When the cooking time has ended, fit the intermediate steam tray lined with
baking paper above the broccolini, then add the prawns and scallops. Cook on
speed 3 at 120 °C for a further 6-8 mins
7 Serve immediately, with extra chopped coriander.
4 CLOVES GARLIC • 1 BROWN SHALLOT • 25 g GINGER • 1 ONION • 350 g
POTATOES • 1 TBSP OLIVE OIL • ½ RED CAPSICUM • ½ GREEN CAPSICUM • TIP: You can also use the scallops without the roe attached.
2 GREEN CHILLIES • 2 TBSP CHOPPED CORIANDER • 250 g CANNED DICED
TOMATOES • 2 TSP SUGAR • A PINCH SALT • 2 BUNCHES BROCCOLINI •
600 g PEELED LARGE GREEN PRAWNS • 300 g CLEANED SCALLOPS • 1 LIME

FISH FILLETS
WITH CAPER SAUCE
SERVES 4 – PREPARATION 15 MINS – COOKING 38 MINS
1 Peel the potatoes and carrot. Cut the potatoes into 2 ½ cm pieces and slice the
carrot.
2 In the Cuisine Companion® bowl without any attachments add 500 ml of water,
white wine, carrot, vegetable stock powder and pepper.
3 Fit the internal steam basket and add the potatoes. Close the lid. Start cooking
on P2 steam program for 15 mins.
4 Meanwhile, cut the broccoli into florets and place in the external steam basket.
Place the fish fillets in the intermediate steam tray.
5 At the end of the program, remove the stopper and fit on the external steam
basket with the broccoli and the intermediate steam tray with the fish. Close
the glass lid and restart cooking on P2 steam program for 15-16 mins.
6 Set aside the intermediate, external and the internal steam basket. Strain the
liquid from the Cuisine Companion® bowl and set aside.
7 Rinse the Cuisine Companion® bowl and attach the mixer. Mix the cornflour with
the cream and place in the Cuisine Companion® bowl with 150 ml of reserved
liquid (if there is not enough add a little water), butter and the capers.
8 Cook on the sauce program on speed 6 at 90 °C for 7 mins.
500 g POTATOES • 1 CARROT • 150 ml WHITE WINE • 2 TSP VEGETABLE 9 Serve the fish with the sauce, broccoli and potatoes.
STOCK POWDER • PEPPER • 350 g BROCCOLI • 4 × 180 g LING FILLETS •
3 TSP CORNFLOUR • 50 ml THICKENED CREAM • 75 g BUTTER, CUBED • TIP: Cooking times can vary depending on the weight and thickness of the fish
fillets. You can also use blue-eye cod.
2 TBSP DRAINED BABY CAPERS

19 - Cuisine Companion®
 VEAL WITH RISOTTO STUFFED
RED CAPSICUM
SERVES 6 – PREPARATION 15 MINS – COOKING 40 MINS
1 Peel the garlic and onion then cut into quarters. Remove the core and seeds
from the yellow capsicum and cut into large cubes. Place the garlic, onion and
capsicum in the Cuisine Companion® bowl fitted with the ultrablade knife and
mix on speed 12 for 10 secs. Scrape the walls of the bowl with a spatula. Replace
the ultrablade knife with the mixer and add the thyme and oil. Brown on P1 slow
cook program for 5 mins without the stopper.
2 Cut the tops off the red capsicums and remove the core and seeds. Place the
capsicums in the external steam basket and set aside. Dice the eggplant and
tomato. Place the rice in a colander and rinse under cold water until the water
runs clear and set aside.
3 At the end of the program, add all the diced vegetables, the rice, white wine, butter,
chicken and beef stock powder and 375 ml of water to the Cuisine Companion®
bowl and season with salt and pepper. Close the lid without the stopper and fit
the external steam basket with the capsicums on top. Cook on speed 3 at 120 °C
for 30 mins.
4 Transfer capsicums to a baking tray, and transfer rice to a bowl. If the rice is not
thick enough stand for 5 mins so the rice absorbs the liquid.
6 Heat 2 tbsp oil in a frypan and cook veal steaks for 2 mins each side.
1 CLOVE OF GARLIC • 1 SMALL ONION • 1 SMALL YELLOW CAPSICUM • 7 Meanwhile, spoon the rice into the capsicums and top with parmesan cheese.
2 TSP DRIED THYME • 1 ½ TBSP OLIVE OIL, • 6 × 125 g SMALL RED CASICUM Place capsicums under a hot grill and grill until cheese melts. Serve veal steaks
• 120 g EGGPLANT • 1 TOMATO • 125 g ARBORIO RICE • 100 ml WHITE with stuffed capsicums.
WINE • 35 g BUTTER • 2 TSP CHICKEN STOCK POWDER AND BEEF STOCK
POWDER • SALT • PEPPER • ¼ CUP FINELY GRATED PARMESAN CHEESE
• 6 × 150 g THIN VEAL STEAKS

DUCK FILLETS WITH RAISINS,

CABBAGE AND POTATO
SERVES 6 – PREPARATION 10 MINS – COOKING 33 MINS
1 Peel the onion and garlic and roughly chop. Place the onions and garlic in the
Cuisine Companion® bowl fitted with the ultrablade knife. Mix on speed 12 for
10 secs. Replace the ultrablade knife with the mixer and scrape the sides of the
bowl with the spatula.
2 Dice the bacon. Place the bacon in the Cuisine Companion® bowl with the onions.
Add the oil and brown on P1 slow cook program for 5 mins.
3 Peel the potatoes and cut into 2 ½ cm pieces. At the end of the program, add the
potatoes, raisins, honey, stock powders and 600 ml hot water.
4 Thinly slice the cabbage and place in the external steam basket. Rinse the
cabbage while in the steam basket. Fit the external steam basket containing
the cabbage, ensure the stopper is off. Start cooking on speed 3 at 120 °C for 15
mins.
5 Meanwhile, place the duck fillets in a hot pan with no oil, fat side down and cook
for 3 mins, turn and cook for a further 30 secs. Place the duck in the intermediate
steam tray lined with baking paper.
6 Once the program has finished, fit the intermediate steam tray with the duck
fillets and cook on speed 3 at 120 °C for a further 13 mins. Rest the duck for 5
mins before slicing.
1 BROWN ONION • 2 CLOVES GARLIC • 100 g STREAKY BACON • 1 TBSP 7 If the potatoes need a little more cooking continue to cook for a further 5 mins.
OLIVE OIL • 600 g POTATOES • 100 g RAISINS • 1 TBSP HONEY • 2 TSP BEEF Slice the duck and serve with potatoes and cabbage.
AND CHICKEN STOCK POWDER • 1/2 (600 g) GREEN SAVOY CABBAGE •
3 (660 g) DUCK BREAST FILLETS

20 - Cuisine Companion®
 PORK FILLET MIGNON
WITH PAPRIKA AND VEGETABLE BURGHUL
SERVES 6 – PREPARATION 20 MINS – COOKING 30 MINS
1 Peel the garlic, onion and carrot. Wash the leek.
2 Finely dice the carrot and cut the leek into thin slices. Transfer to a bowl. Add the
burghul and 3 pinches of salt. Add 500 ml of hot water and set aside so that the
burghul absorbs the water.
3 Finely chop the onion and garlic and place in a shallow dish. Add the pork, olive
oil and sprinkle with 2 tsp paprika, salt and pepper. Mix well.
4 In the Cuisine Companion® bowl fitted with the mixer, add the coconut milk,
chicken and beef stock powder, remaining paprika and 450 ml of hot water. Close
the lid, remove the stopper and fit the external steam basket lined with baking
paper. Add the meat with the marinade. Line the intermediate steam tray with
baking paper and add the burghul and put the glass lid on.
5 Start cooking on speed 3 at 120 °C for 30 mins.
6 At the end of the cooking time, slice the pork and serve with burghul and sauce.

1 CLOVE GARLIC • 1 ONION • 1 CARROT • 1 LEEK, WHITE PART ONLY 1 •

300 g BURGHUL • 2 × 400 g PORK FILLETS • 1 ½ TBSP OLIVE OIL • 3 TSP
GROUND PAPRIKA • SALT • PEPPER • 300 ml COCONUT MILK • ½ TSP
CHICKEN AND BEEF STOCK POWDER

HAM WITH MUSHROOMS

AND STEAMED VEGETABLES
SERVES 6 – PREPARATION 10 MINS – COOKING 46 MINS
1 Peel the shallots and potatoes. Cut the potatoes into quarters and roughly chop
the mushrooms.
2 Place the shallots in the Cuisine Companion® bowl fitted with the ultrablade knife
and mix on speed 12 for 10 secs. Replace the ultrablade knife with the mixer and
scrape the sides of the bowl with a spatula. Add the chicken and beef stock powder,
sherry, mushrooms and 600 ml of water. Close the lid without the stopper.
4 Fit the external steam basket. Add the potatoes.Start cooking on speed 3 at
120 °C for 26 mins. At the end of cooking, remove the external steam basket.
5 Add the cornflour mixed with 1 tbsp of cold water to the mushroom mixture in
the bowl. Refit the external steam basket and add the peas to the potatoes.
Fit the intermediate steam tray with the ham. Close with the glass lid and
cook on speed 2 at 120 °C for a further 20 mins. Serve the ham with the steamed
vegetables.

2 BROWN SHALLOTS • 750 g POTATOES • 150 g MUSHROOMS • ½ HEAPED

TSP CHICKEN AND BEEF STOCK POWDER • 75 ml SHERRY • 1 LEVEL TSP
CORNFLOUR • 300 g FROZEN GREEN PEAS • 6 × ½ CM THICK SLICED,
COOKED HAM

21 - Cuisine Companion®
 MARINATED TANDOORI TURKEY
SKEWERS WITH MINT YOGHURT SAUCE
MAKES 12 SKEWERS -PREPARATION 15 MINS – COOKING 25 MINS
1 Cut the turkey breast into 2 ½ cm pieces.
2 Prepare the marinade: In a dish mix together the tandoori paste and yoghurt.
Add the turkey pieces and coat in the marinade.
3 Peel the onion and cut into 2 ½ cm pieces, Remove the core and seeds from the
yellow and red capsicum and cut into 2 ½ cm pieces.
4 Assemble the kebabs on 20 cm wooden skewers by alternating turkey and vege-
table pieces. Place the skewers in the external steam basket.
5 Place 700 ml of water in the Cuisine Companion® bowl without any attachments.
Fit the internal steam basket into the bowl and line the basket with baking paper.
Add the 300 g of jasmine rice and 280 ml of water over the rice. Close the lid
without the stopper and fit the external steam basket containing the skewers.
Start cooking on P2 steam program for 22-25 mins.
6 Check the skewers after 22 mins, if they are cooked remove the external steam
basket and continue to cook the rice for a further 3 mins or until rice is tender.
7 Meanwhile, prepare the yoghurt sauce. In a bowl, mix the yoghurt with the finely
chopped mint, lemon juice and ground cumin. Season with salt and paper, place
in the refrigerator.
800 g TURKEY BREAST • 2 TBSP TANDOORI PASTE • 2 TBSP GREEK 8 At the end of the cooking time, remove the external steam basket. Place the
YOGHURT • 1 RED ONION • 1 YELLOW CAPSICUM • 1 GREEN CAPSICUM rice in a bowl and fluff with a fork. Serve hot with the mint sauce.
• 300 g JASMINE RICE TIP: The external steam basket should fit 12 skewers nicely.
YOGHURT SAUCE: 150 g GREEK YOGHURT • ¼ CUP MINT LEAVES, CHOPPED
• 1 TSP LEMON JUICE • ½ TSP GROUND CUMIN

MOROCCAN STYLE TAGINE

WITH MEATBALLS AND VEGETABLES
SERVES 6 - 8 – PREPARATION 20 MINS – COOKING 55 MINS
Meatballs
1 Peel the brown onion and garlic. Cut the onion into 8.
2 In the Cuisine Companion® bowl fitted with the ultrablade knife, place the onion and
one clove of garlic. Mix on speed 12 for 10 secs. Scrape down the sides of the bowl
with the spatula. Add the beef and lamb, mix on speed 12 for 20 secs. Then add the
coriander, cumin seeds, fine semolina, eggs and the ras el hanout and mix for a further
20 secs. Remove the ultrablade knife and roll the mixture into meatballs with your
hands. Place the meatballs in the external steam basket lined with baking paper.
Tagine
1 Peel the carrots and red onion. Slice the carrots and chop the red onion. Crush
the remaining garlic. Fit the mixer attachment in the rinsed Cuisine Companion®
bowl and add the carrots, red onion, garlic, chick peas, cumin, chopped tomatoes,
chicken stock powder, saffron and 700 ml of water. Lightly season with salt and
pepper. Start cooking the vegetables on speed 3 at 120 °C for 30 mins.
Cous Cous
1 Place the cous cous in a bowl and add 330 ml boiling water and oil. Stir to combine.
Cover with cling wrap and set aside for 5 minutes. Meanwhile, finely chop the
zucchini and apricots. After 5 mins, remove cling wrap, fluff the cous cous with a
1 BROWN ONION • 3 CLOVES GARLIC • 350 g TOPSIDE BEEF, CUBED • fork and add the chopped zucchini, apricots and raisins.
200 g LAMB LEG STEAKS, CUBED • ¼ CUP CORIANDER LEAVES • 2 TSP
CUMIN SEEDS • 1/4 CUP FINE SEMOLINA • 1 EGG • 2 TSP RAS EL HANOUT
2 After 30 mins, once tagine has finished cooking. Remove the stopper and fit the
external steam basket lined with baking paper and place the meatballs. Then
SPICES • 2 CARROTS • 1 RED ONION • 150 g DRAINED CANNED CHICK add the intermediate steam tray, lined with baking paper on top. Spoon the
PEAS • 1 TSP GROUND CUMIN • 400 g CANNED CHOPPED TOMATOES • cous cous mixture onto the intermediate steam tray. Close with the glass lid.
3 TSP CHICKEN STOCK POWDER • PINCH SAFFRON THREADS • 250 g COUS
COUS • 2 TSP OLIVE OIL • 1 ZUCCHINI, FINELY CHOPPED • 100 g DRIED 3 Restart cooking on speed 3 at 120 °C for 20-25 mins. If the tomato sauce is too
thick add 125 ml boiling water to the sauce.
APRICOTS, CHOPPED • 50 g DRIED RAISINS .
4 At the end of cooking, serve the meatballs with tomato sauce and cous cous.
TIP: You can substitute ras el hanout for morrocan seasoning.

22 - Cuisine Companion®
 SWEET SOY PORK
WITH CHINESE NOODLES
FOR 6 PEOPLE – PREPARATION TIME 20 MINS – COOKING TIME 40 MINS
1 Peel the shallots, garlic and ginger. Cut the ginger into slices. In the Cuisine
Companion® bowl fitted with the ultrablade knife, add the shallots, garlic and
ginger. Mix on speed 12 for 10 secs. Replace the ultrablade knife with the mixer.
Scrape the walls of the bowl with the spatula. Add the oil and cumin. Start the
program P1 slow cook for 5 mins without the stopper.
2 Cut the pork into 2 cm pieces. Peel the carrots. Slice the carrots and shitake
mushrooms. In a bowl, add the pork, flour, stock powder and carrots. Mix well to
coat. Place the mixture into the Cuisine Companion® bowl, add the sweet soy
sauce, soy sauce, honey, 600 ml of water and the shitake mushroom. Stir with a
spatula so water covers the mushrooms. Cook on speed 1 at 120 °C for 20 mins
without the stopper.
3 Meanwhile, soak the Asian noodles in a bowl covered with hot water. Peel the
onion and remove the core and seeds from the capsicums. Thinly slice the onion
and capsicums.
4 Place the onions and capsicums in the external steam basket. When the simmered
pork has finished cooking, fit the external steam basket, then continue to cook
on speed 1 at 120 °C for a further 10 mins.
5 After 10 mins drain the noodles and add to the external steam basket with the
onions and capsicums. Mix with the vegetables and continue to cook on speed 1
2 BROWN SHALLOTS • 3 CLOVES GARLIC • 20 g FRESH GINGER • 1 TBSP
at 120 °C for a futher 5 mins.
PEANUT OIL • 1 PINCH CUMIN • 850 g PORK SCOTCH FILLET STEAKS •
2 CARROTS • 200 g SHITAKE MUSHROOMS • 1 TBSP PLAIN FLOUR • 1 TSP 6 Place the noodles and vegetables in a bowl with the pork and serve.
CHICKEN AND 1 TSP BEEF STOCK POWDER • 60 ml SWEET SOY SAUCE •
1 ½ TBSP SOY SAUCE • 2 TBSP HONEY • 250 g THIN HOKKIEN NOODLES
• 1 RED ONION • 1 SMALL GREEN CAPSICUM • 1 SMALL RED CAPSCIUM

VEAL MARENGO
WITH SPRING VEGETABLES
SERVES 6 – PREPARATION 20 MINS – COOKING 1 HR 25 MINS
1 Peel the onion and carrot. Chop the onion and slice the carrot and celery. Cut the
veal into 2 ½ cm pieces. In the Cuisine Companion® bowl fitted with the mixer,
place the onion, carrots, celery, veal, chopped tomatoes, stock powders, tomato
paste, thyme, orange zest and 800 ml hot water, season with salt and pepper.
Start cooking the stew on speed 3 at 120 °C for 45 minutes.
2 Meanwhile, peel the turnips and potatoes. Cut them into 3 cm pieces. Place the
turnips and potatoes in the external steam basket and start cooking on speed
3 at 120 °C for 35 mins.
3 Meanwhile trim the beans. After 35 mins fit the intermediate steam tray with
the beans and peas. Continue to cook on speed 3 at 120 °C for 5 mins.
4 Serve hot and serve with extra chopped thyme leaves.
TIP: This recipe can be made with lamb shoulder and you can substitute turnips
for parnips.

1 BROWN ONION • 2 CARROTS • 1 CELERY STALK • 1 kg VEAL BLADE,

CUT INTO 2 ½ CM PIECES • 500 g CANNED CHOPPED TOMATOES • 2 TSP
CHICKEN AND 2 TSP BEEF STOCK POWDER • 1 ½ TBSP TOMATO PASTE •
2 SPRIGS OF THYME • 2 STRIPS ORANGE ZEST • 400 g TURNIPS • 400 g
POTATOES • 350 g GREEN BEANS • 125 g FROZEN PEAS • SALT • PEPPER

23 - Cuisine Companion®
 GREEN CABBAGE HOTPOT
SERVES 6 – PREPARATION 15 MINS – COOKING 1 HR 5 MINS
1 Peel the garlic and carrot. Roughly chop 3 cloves garlic and slice the carrot and
celery. In the Cuisine Companion® bowl without any attachments, place the
garlic, carrot, celery, pork rashers, peppercorns, 1.2 L of water, vegetable stock
powder and bouquet garni. Close the lid, remove stopper and fit the external
steam basket.
2 Remove a few of the outside cabbage leaves and discard. Peel the onion. Slice
the cabbage and onion. Place in the cabbage in the external steam basket and
rinse under water, add the sliced onion. Close the glass lid and start cooking on
P2 steam program for 45 mins.
4 While the pork and cabbage are cooking, peel the potatoes and cut into 3 cm
pieces. Place the potatoes in a bowl of water so they do not turn black. Chop the
2 cloves of garlic remaining with the parsley and cut the butter into quarters.
Thinly slice the sausage.
5 At the end of the cooking time, remove the external steam basket and set aside,
salt the cabbage, add the smoked sausage and the chopped parsley and garlic
mixture then add in the cubes of butter.
6 Open the lid of the Cuisine Companion® and add the potatoes and 200 ml of
water to the bowl. Close the lid and replace the external steam basket on top.
Cook on P2 steam program for a further 20 mins or until potatoes are tender.
5 CLOVES OF GARLIC • 1 CARROT • 1 STICK OF CELERY • 600 g BELLY
PORK RASHERS • 10 WHOLE PEPPERCORNS • 2 TSP VEGETABLE STOCK 7 Place the cabbage on a plate, then place the pork, potatoes and sausage. Serve
POWDER • 1 SACHET BOUQUET GARNI • 1/2 SAVOY GREEN CABBAGE • immediately with Dijon mustard.
1 ONION • 600 g POTATOES • ¼ CUP FLAT LEAF PARSLEY • 50 g BUTTER
• 4 CHORIZO SAUSAGES

CHICKEN FILLET, TAGLIATELLE

VEGETABLES AND OYSTER MUSHROOM SAUCE
SERVES 6 PEOPLE – PREPARATION TIME 20 MINS – COOKING TIME 50 MINS
1 Peel the shallots and garlic. Place them in the Cuisine Companion® bowl fitted
with the ultrablade knife and mix on speed 12 for 10 secs. Replace the ultrablade
knife with the mixer and scrape the sides of the bowl.
2 Clean the oyster mushrooms without soaking, then slice into strips. Add to the
bowl with olive oil and butter. Cook on P1 slow cook program for 5 mins.
3 Meanwhile, peel the carrots, parsnips and potatoes. Cut the potatoes into 3-4 cm
pieces and place them in the internal steam basket.
4 Using a vegetable peeler, make carrot and parsnip tagliatelles. Place this tagliatelle
mixture onto the intermediate steam tray.
5 Place the chicken fillets in the external steam basket, add the sprigs of thyme
and season with salt and pepper.
6 When the mushrooms are finished cooking, add the white wine, the chicken stock
powder and 600 ml of water.
7 Fit the internal steam basket with the potatoes and close the lid without the
stopper. Then fit the external steam basket and the intermediate steam tray
with the vegetable tagliatelle.
8 Start cooking on speed 3 at 120 °C for 35-38 mins. At the end of the cooking time,
2 BROWN SHALLOTS • 1 CLOVE OF GARLIC • 250 g OYSTER MUSHROOMS • remove the internal and external steam basket.
30 g OLIVE OIL • 30 g UNSALTED BUTTER • 4 CARROTS • 1 LARGE PARSNIP • 10 Finish the sauce: add the cream and the cornflour mixed with 3 tablespoons of
500 g POTATOES • 6 X 185 g CHICKEN BREAST FILLETS • 2 SPRIGS OF water. Cook on program sauce speed 6 at 90 °C for 7 mins. Season the sauce and
THYME • SALT • PEPPER •150 ml WHITE WINE • 1 TBSP CHICKEN STOCK serve immediately.
POWDER • 100 ml THICKENED CREAM • 1 TBSP CORNFLOUR TIP: Cooking time can vary depending on the weight of the chicken.

24 - Cuisine Companion®
 CHOCOLATE FONDANT CAKE
SERVES 6 – PREPARATION 15 MINS – COOKING 28 MINS
1 Cut the chocolate and butter into pieces. Place the chocolate and butter in the
Cuisine Companion® bowl fitted with the mixer. Melt on speed 4 at 50 °C for
8 mins. After 4 mins, scrape the walls of the bowl if necessary. At the end of the
8 minutes, transfer the mixture into a separate bowl.
2 Without rinsing the Cuisine Companion® bowl and the mixer, add 2 egg yolks
with 40 g of sugar. Mix on speed 7 for 2 mins. Add the flour and almond meal,
then mix on speed 7 for 1 min. Add the melted chocolate and mix for a further
15 secs on speed 7. At the end of the mixing cycle, place the mixture in a separate
bowl and wash the Cuisine Companion® bowl.
3 Ensure the Cuisine Companion® bowl is dry then fit the whisk. Add 3 egg whites
and whisk on speed 7 for 2 ½ mins, or until peaks form. After 2 ½ mins, add the
remaining 20 g sugar. Restart the Cuisine Companion® and continue to mix on
speed 7 for 1- 1 ½ mins or until firm peaks are formed.
4 Add 1/3 of egg whites to the chocolate paste by mixing with a whisk to loosen
the chocolate paste then add the remaining whites with a spatula. Divide the
mixture into lightly greased ramekins.
5 Cover each ramekin with cling wrap and place them in the external steam
basket.
REQUIREMENTS: 6 × 8.5 cm (125 ml CAPACITY) HEAT RESISTANT RAMEKINS 6 Rinse the Cuisine Companion® bowl and place 700 ml of hot water in the bowl
without any attachments. Close the lid without the stopper and fit the external
120 g DARK CHOCOLATE 70% COCOA • 40 g BUTTER • 3 EGGS • 60 g CASTER steam basket with the filled ramekins already inside. Start steam program on
SUGAR • 25 g SELF-RAISING FLOUR • 20 g ALMOND MEAL P2 for 20 mins or until just cooked. After the timer beeps, rest for 10 mins without
heating so that the fondant cake can cool down.
7 Once cool, carefully turn out each cake onto a serving plate and serve with custard.
TIP: PLAISTOWE dark chocolate was used.

APPLE CUSTARD POTS

SERVES 6 – PREPARATION 15 MINS – COOKING 35 MINS
1 Peel the apples, cut into quarters and remove the cores. Cut the quarters into 4
wedges. Place the apples in the internal steam basket.
2 Place 700ml water in the Cuisine Companion® bowl without any attachments.
Fit the internal steam basket. Close the lid with the stopped on and cook on P2
Steam program for 10 mins.
3 Lightly grease the ramekins. Divide the apples evenly between the ramekins.
4 In the Cuisine Companion® bowl fitted with the mixer, place the eggs, sugar,
vanilla extract and cream. Mix on speed 7 for 1 min. Spoon the custard over the
apples in the ramekins and and cover with cling. Place ramekins in the external
steam basket.
2 Rinse the Cuisine Companion® bowl, then add 700 ml of hot water in the bowl
without any attachments. Close the lid without the stopper and fit the external
steam basket on. Cook on P2 steam program for 25 mins. Serve warm.

REQUIREMENTS: 6 × 8.5 cm (125 ml CAPACITY) HEAT RESISTANT RAMEKINS

2 GRANNY SMITH APPLES • 1 TSP CINAMMON SUGAR • 4 EGGS • 50 g
CASTER SUGAR • 1/2 TSP VANILLA EXTRACT • 125 ml THICKENED CREAM

25 - Cuisine Companion®
 POACHED PEARS
WITH NUTS AND CHOCOLATE
SERVES 6 – PREPARATION 10 MINS – COOKING 30 MINS
1 Preheat the oven to 180 °C.
2 Peel the pears and juice the lemon. Place the pears in a bowl with lemon. Cut the
pears in half and remove the core. Place the pear halves in the external steam
basket.
3 Place 700 ml of water and the tea bag in the Cuisine Companion® bowl without
any attachments. Close the lid without the stopper and fit the external steam
basket with the pears and start cooking on P2 steam program for 25 mins or
until tender.
4 Meanwhile, place the hazelnuts and almonds on a baking tray lined with baking
paper and cook in the oven for 8-10 mins or until golden. Remove the skins from
the hazelnuts. Roughly chop the hazelnuts.
5 When the pears are cooked, put the external steam basket aside and stand for
5 mins. Pour the pear juice from the drip collector into a jug.
6 Dispose of the water and tea in the Cuisine Companion® bowl. Rinse the bowl
and attach the mixer. Break the chocolate into pieces. Add the chocolate and 75
ml of reserved pear juice into the Cuisine Companion® bowl and mix on speed 5
at 45 °C for 4 mins, then on speed 6 at 45 °C for 30 secs.
7 To serve, place pear halves in small serving bowls, sprinkle with nuts and pour
6 RIPE PEARS • 1 LEMON • 1 GREEN TEA BAG • 65 g HAZELNUTS • 50 g over the chocolate sauce.
FLAKED ALMONDS • 150 g DARK COOKING CHOCOLATE
TIP: Cooking time depends on the size and ripeness of the pears.

CARAMEL TART
SERVES 6 – PREPARATION 10 MINS – COOKING 20 MINS - RESTING TIME
2 HRS 10 MINS
1 In the Cuisine Companion® bowl fitted with the mixer, place the eggs, sugars,
vanilla and 60 ml of caramel topping. Mix on speed 7 for 1 min. Add the milk and
mix for a further 30 secs on speed 7. Remove the foam using a big spoon. Fill the
6 ramekins with the mixture and cover with cling wrap.
2 Rinse the Cuisine Companion® bowl, then add 700 ml of cold water in the bowl
without any attachments. Close the lid, remove the stopper and fit the external
steam basket with the 6 ramekins. Cook on P2 steam program for 20 mins.
3 At the end of the cooking time, set the timer for 10 mins without heating to finish
cooking the mixture.
4 Remove the tarts from the basket and set aside for 1 hour at room temperature
then place into the refrigerator for at least 2 hours before serving.
5 You can serve the tarts in the ramekins or they can be easily turned out onto
plates. Cover with the remaining caramel topping.

REQUIREMENTS: 6 × 8.5 cm, (125 ml CAPACITY) HEAT RESISTANT RAMEKINS

3 EGGS • 20 g CASTER SUGAR • 1 TSP VANILLA SUGAR • 1 TSP VANILLA
ESSENCE • 100 ml CARAMEL TOPPING • 400 ml MILK

26 - Cuisine Companion®
 COCONUT PEARLS
MAKES 18 COCONUT PEARLS – PREPARATION 30 MINS – COOKING 1 HR
17 MINS – RESTING 30 MINS
1 Cut the butter into cubes and place in Cuisine Companion® bowl fitted with the
kneading/crushing blade. Melt on speed 3 at 70 °C for 2 mins. When the butter
has melted, add the egg, 100 g of sugar, 100 ml of water, custard powder, 25 g
of rice flour, soft wheat flour and powdered milk. Mix on speed 7 for 1 min, scrape
the walls of the bowl and mix on speed 8 for 1 min.
2 Transfer the mixture into a heat-resistant bowl and place in the external steam
basket, cover with cling wrap. Rinse the Cuisine Companion® bowl, remove the
kneading/crushing blade and add 700 ml of hot water. Close the lid, remove the
stopper and fit the external steam basket with the bowl inside and cook on P2
steam program for 25 mins. Remove the bowl using an oven mitt and mix with
a spoon.
3 After the cooking time, remove the water from the Cuisine Companion® bowl
and fit the kneading/crushing blade, transfer the cooked egg cream and mix on
speed 7 for 1 min. Transfer the mixture to a plate to cool.
4 In the Cuisine Companion® bowl fitted with the kneading/crushing blade, place
130 ml of water and 55 g of remaining sugar and heat on speed 5 at 100 °C for
2 mins. Then add 200 g of remaining rice flour and knead on speed 5 for 1 min.
Leave to cool for 30 mins.
REQUIREMENTS: HEAT RESISTANT BOWL TO FIT IN THE EXTERNAL STEAM BASKET
5 While the rice dough is cooling down, form 18 × 15 g balls with the cooked egg
30 g BUTTER • 1 EGG • 155 g CASTER SUGAR • 25 g CUSTARD POWDER • cream. Then with 20 g pieces of the rice dough flattened into discs, place a ball
225 g RICE FLOUR • 30 g SOFT WHEAT FLOUR TYPE ‘00’ ITALIAN FLOUR of egg cream in the centre and close the ball. Repeat until all the mixture is used.
• 30 g POWDERED MILK • 60 g DESICCATED COCONUT Then roll the balls in the coconut.
6 If you prefer to serve them cold, place the balls in a container and place in the
fridge to cool.
TIP: After steaming you need to serve immediately or they go hard. Serve with
coffee.

APPLES STUFFED WITH NUTS AND

CARAMEL
SERVES 6 – PREPARATION 15 MINS – COOKING 30 MINS
1 In the Cuisine Companion® bowl fitted with the kneading/crushing blade, add the
brown sugar, walnuts, hazelnuts, almonds, butter, and cinnamon. Mix on speed
10 for 20 secs.
2 Remove cores from the apple with an apple corer. Then using a sharp knife remove
some extra apple to make a 3-4 cm hollow.
3 Divide the mixture among the 6 apples.
4 Rinse the Cuisine Companion® bowl and place 700 ml of water in the bowl without
accessories attached. Close the lid and fit the external steam basket. Place a
piece of baking paper in the external steam basket, place the apples on the
baking paper and spoon over half of the caramel topping. Close the lid and cook
the apples on P2 steam for 30 mins. Set the timer for 10-15 mins without heating
so that the apples finish cooking slowly. Check after 10 mins to see if the apples
are tender.
6 Serve warm with remaining caramel sauce and ice-cream.
TIP: Time can vary depending on the size and ripeness of the apple. Pink lady,
Granny Smith or Golden Delicious apples are best for cooking.

20 g BROWN SUGAR • 45 g WALNUTS • 30 g TOASTED HAZELNUTS •

30 g FLAKED ALMONDS • 30 g BUTTER, CUBED • PINCH OF CINNAMON
• 6 SMALL PINK LADY APPLES • 80 g CARAMEL TOPPING

27 - Cuisine Companion®
 GOLDEN SYRUP
STEAMED PUDDING
SERVES 6 – PREPARATION 15 MINS – COOKING 20 MINS
The sauce
1 Lightly grease 6 ramekins. Spoon 3 tsp golden syrup into each ramekin. In the
Cuisine Companion® bowl fitted with the whisk, place the brown sugar, butter
and vanilla extract. Mix on speed 9 for 30 secs. Scrape the bowl with the spatula.
Then add eggs and mix on speed 9 for a further 10 secs, scrape the bowl again.
Add the flour and mix on speed 7 for 1 min.
2 Divide the mixture evenly between the ramekins, cover with cling wrap.
3 Clean the Cuisine Companion® bowl and add 700 ml of hot water without any
attachments. Close the lid, remove the stopper and fit the external steam basket.
Place the ramekins inside and start cooking on P2 steam program for 20 mins.
4 At the end of the cooking time, take out the ramekins with an oven mitt. Serve
hot with cream or ice-cream

REQUIREMENTS: 6 × 8.5 cm (125 ml CAPACITY) HEAT RESISTANT RAMEKINS

90 ml GOLDEN SYRUP • ½ CUP BROWN SUGAR • 85 g SOFTENED BUTTER
• ½ TSP VANILLA EXTRACT • 2 EGGS • 1 CUP SELF-RAISING FLOUR

ORANGE SEMOLINA
CUSTARD POTS
SERVES 6 – PREPARATION 10 MINS – COOKING 32 MINS
1 In the Cuisine Companion® bowl fitted with the whisk, add the milk and the
semolina. Cook on speed 5 at 90 °C for 12 mins.
2 Meanwhile finely grate the rind of half an orange. Place the eggs, sugar, orange
rind and orange blossom in a bowl and mix together using a hand whisk.
3 At the end of the cooking time, restart the Cuisine Companion® on speed 6 without
heating for 1 min. After 10 secs slowly add the egg mixture through the lid.
4 Fill the ramekins with the mixture and cover each ramekin with cling wrap. Place
in the external steam basket. Rinse the Cuisine Companion® bowl and add 700
ml of water without any attachments. Close the lid without the stopper and fit
the external steam basket. Start cooking on P2 steam program for 20 mins.
6 At the end of the cooking time, remove the external steam basket, open the
lid of the external steam basket and cool down at room temperature.
7 Serve semolina cakes warm or cold.

REQUIREMENTS: 6 × 8.5 cm (125 ml CAPACITY) HEAT RESISTANT RAMEKINS

500 ml MILK • 50 g FINE WHEAT SEMOLINA • 1 ORANGE • 2 EGGS • 60 g
CASTER SUGAR • 1 TSP ORANGE BLOSSOM (OPTIONAL)

28 - Cuisine Companion®
YO U C A N F I N D A L L C U I S I N E C O M PA N I O N ® A C C E S S O R I E S AT
W W W . C U I S I N E C O M PA N I O N . C O M . A U

All rights reserved

SAS SEB-21261 SELONGEY CEDEX - Companies Register No. 302 412 226
Graphic design and production: JPM & Associés
Recipes: Groupe SEB & Marion Guillemard
Photo credits: Groupe SEB, Marielys Lorthios and Image & associés