Oster CKSTST7711 Manual De Instrucciones página 34

POTATO AND SAUSAGE SALAD
• Trays to be used: 2
• Preparation time: 40 minutes
• Yields 4 servings
4 potatoes, peeled
1 tsp lemon juice
4 turkey sausages
4 leaves of lettuce
1. Pierce each potato with a fork.
2. Fill the water reservoir half full. Arrange potatoes in the lower tray, and cover.
3. Set the timer to 15 minutes.
4. Meanwhile, place sausages in the upper tray. In a separate bowl, mix mayonnaise,
heavy cream, and lemon juice; add salt and pepper to taste.
5. After 15 minutes, using oven mitts, arrange the upper tray over the lower tray and
cover. Set the timer to 15 additional minutes.
6. When the unit makes an audible signal indicating that the process has finished,
remove potatoes and sausages. Then, cut potatoes in cubes of about 1-1/2 cm, and
slice sausages about 1/2 cm thick.
7. Place sausages and potatoes in a bowl and pour the mayonnaise and heavy cream
mix, stirring all ingredients together.
8. Serve over a bed of lettuce and enjoy this complete and nutritious meal!
DEVILED EGGS
• Trays to be used: 2
• Preparation time: 45 minutes
• 16 deviled eggs
• Requires a piping bag
8 eggs
½ tsp salt
¼ cup low fat plain yogurt
½ tsp fresh ginger, peeled and grated,
plus 1 slice
1. Fill the water reservoir half full.
2. Place potatoes and the slice of ginger in the upper tray. Place the tray over the Food
Steamer base and set timer to 20 minutes.
3. Arrange eggs in the lower tray and set aside.
4. After time has elapsed, remove upper tray using oven mitts, and replace with the lower
tray containing the eggs. Place the upper tray on top of the lower tray, and cover. Set
the timer to 15 additional minutes.
5. Meanwhile, combine the yogurt and the other ingredients, and mix well.
6. When the unit makes an audible signal indicating that the process has finished,
discard the ginger. Add the potatoes to the yogurt mix to create a soft puree.
7. Peel the eggs and cut them lengthwise. Carefully remove the yolks and add them to
the puree. Mix well.
8. Add mix to the piping bag and pour one serving on each halved egg.
9. Arrange eggs on the serving dish of your choice and, if desired, garnish each egg with
a touch of tomato sauce. Serve.
NOTE: If you have an Oster
may place the slice of ginger in the diffusor.
RE CI PES
2 Tbsp low fat mayonnaise
Salt and pepper to taste
3 Tbsp low fat heavy cream
½ Tbsp spicy sauce
2 medium potatoes, peeled and pierced
1 Tbsp tomato sauce for garnish (optional)
½ tsp curry powder
DIGITAL FOOD STEAMER WITH HERB DIFFUSOR, you
®
En g lish -12
with a fork