Catler RC 4010 Spezifikationen PDF herunterladen (Seite 33)

31

RECIPES

SUSHI ROLLS

6 sheets Nori seaweed

Prepared Sushi Rice( see recipe)

Wasabi paste, to taste

Add any combination of  llings such as:

Smoked salmon, thinly sliced

Japanese pickled ginger and vegetables

Finely sliced cucumber

Sashimi salmon or tuna

Avocado

Shredded carrot

Cooked prawns

Finely shredded lettuce

Mayonnaise

1. Place asheet of seaweed, shiny side

down on asheet of baking paper or

abamboo rolling mat.

2. Spread aportion of the rice over atwo

third of the Nori sheet, leaving aborder.

3. Spread avery thin layer of wasabi paste

in anarrow line down the centre of the

rice. Top with aselection of  llings.

4. Using the paper or mat as aguide, roll up

the Nori sheet  rmly to enclose the  lling.

Press to seal the edges.

5. Place the roll seam side down on

achopping board and using avery sharp

knife, cut the roll into small portions.

6. Repeat with remaining Nori sheets and

 lling.

7. Cover and refrigerate until ready to serve.

Serve as soon as possible after preparing.

ROASTED PUMPKIN & QUINOA

SALAD

Serves 4-6

3 tablespoons olive oil

400g pumpkin, peeled and cut into 1.5cm

cubes

2 rice scoops quinoa

3 rice scoops chicken stock

4 green onion,  nely sliced

3-4 dried  gs

50g baby spinach leaves

2 tablespoons lemon juice

SAUTÉ|SEAR setting

1. Press the SAUTÉ|SEAR button and

then the START|CANCEL button. Heat

removable cooking bowl for 3 minutes

with lid on.

2. Remove lid, add half the oil, heat 1

minute.

3. Add pumpkin, cover with the lid

and cook for 3-4 minutes, stirring

occasionally, until softened and lightly

golden. Remove and set aside

RICE|STEAM setting

1. Add quinoa and stock, mix well, cover

with the lid. Press the RICE|STEAM button

and then the START|CANCEL button.

2. When Rice has automatically switched to

the WARM setting, which will take about

10 - 15 minutes, remove lid and  u up

with afork and cool completely.

Place cooked quinoa into alarge salad

bowl and toss through cooked pumpkin,

 gs and baby spinach leaves.

3. Whisk lemon juice and remaining oil and

season with salt and pepper. Drizzle over

salad and serve immediately.

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