Oster CKSTST7711 Manual De Instrucciones página 37

TORTELLINI SALAD
• Trays to be used: 1
• Preparation time: 30 minutes
• Yields 4 servings
1 kg cheese or spinach stuffed tortellini
1 cup of artichoke hearts
3 Tbsp basil, cut in stripes
For the vinaigrette:
¼ cup white wine vinegar
1 Tbsp Dijon mustard
⁄ ³ cup extra virgin olive oil
1
1. Fill the water reservoir to the maximum level.
2. Arrange tortellini in the upper tray; place tray on the Food Steamer base and cover.
3. Set the timer to 25 minutes.
4. Meanwhile, mix all ingredients for the vinaigrette using a fork.
5. When the Food Steamer makes an audible signal indicating that the time has elapsed,
remove tortellini and add the remaining ingredients. Pour vinaigrette over the tortellini
and the vegetables. Mix well and serve.
GRANOLA BARS WITH DRIED FRUITS
• Trays to be used: 1
• Preparation time: 40 minutes
• Yields 12 to 14 bars
2 cups of oatmeal oats
½ tsp vanilla extract
1 cup almonds, chopped
¼ tsp salt
1 cup dried coconut
½ cup dates, chopped
½ cup wheat germ, toasted
1. Fill the water reservoir to the maximum level.
2. Pour butter, honey, sugar, and vanilla extract into rice bowl. Place rice bowl inside
upper tray. Place assembly over the Food Steamer base.
3. Set timer to 10 minutes. When time has elapsed, add the remaining ingredients and
mix well.
4. Set the timer to 15 additional minutes.
5. Meanwhile, preheat oven 175 ºC. Cut a piece of parchment paper to the size of the
oven-safe mold. Cover the bottom of the oven-safe mold with parchment paper.
6. When the Food Steamer makes an audible signal indicating that the time has elapsed,
remove the bowl using oven mitts. Pour mixture inside the oven-safe mold. Gently
press to compact the granola into a layer of about 1/2 cm thick.
7. Bake for about 10 minutes and let the granola stand inside the oven for at least 4 hours.
8. When time has elapsed, turn mold upside down over a firm surface, and cut in bars of
approximately 4 x 10 cm long.
9. With these delicious granola bars, you will have a healthful and nutricious snack.
¼ cup black olives
1 cup cherry tomatoes, halved
½ cup fresh mozzarella, diced
Salt and pepper to taste
2 Tbsp dried Italian herbs mix (oregano,
rosemary, parsley)
½ cup dried or dehydrated apricots,
chopped
3 Tbsp unsalted butter
½ cup dried or dehydrated cranberries
²⁄³ cups of honey
Parchment paper for baking
¼ cup brown sugar
1 oven-safe mold, about 10 x 30 cm
En g lish -15