White Bean Salad; Mocha Pots De Crème; Raspberry And Chocolate Chip Bread Pudding - Cuisinart STM-1000A Series Instruction And Recipe Booklet

2. Heat oil in a frying pan, cook the leek and
garlic over medium heat for 2 minutes. Add
the capsicum and mushrooms, cook for 2-3
minutes or until the leek is soft and golden.
Transfer to the barley mixture, stir in the
marjoram, oregano and thyme.
3. Place on tray inside the steamer. Secure lid.
Select Manual, set timer for 45 minutes and
press Start. Once timer expires, allow pilaf to
rest in steamer for an additional 5 minutes.

White Bean Salad

Makes about 3 cups
2 cups steamed white beans*
½
small red onion, finely chopped (about
⁄
cup)
1
3
½
medium red capsicum, finely chopped
⁄
(about cup)
2
3
½
cup fresh parsley leaves, chopped
1 tablespoon extra virgin olive oil
2 teaspoons fresh lemon juice
½
teaspoon salt
Pinch freshly ground black pepper
1 to 2 pinches crushed red pepper (optional)
2 tablespoons goat cheese, crumbled
*See steaming guide on page 10 for directions.
Method
1. Put all of the ingredients, except for the goat
cheese, into a medium mixing bowl. Toss to
fully combine. Sprinkle with the goat cheese
and gently stir to combine.
2. Taste and adjust seasoning as desired.
Mocha Pots de Crème
The gentle heat of the steamer makes
cooking custards foolproof!
Makes 4 servings
1 cup thickened cream
1 cup whole milk
4 ounces dark chocolate chocolate,
roughly chopped
1 tablespoon instant coffee
4 large egg yolks
⁄
cup sugar
1
3
1 tablespoon vanilla extract
Method
1. Put the cream and milk in a small saucepan set
over medium heat until hot and bubbly around
the edges.
2. Put the chopped chocolate and coffee into
a medium stainless steel bowl. Pour the hot
cream mixture over the chocolate and let sit for
1 to 2 minutes. Stir together until chocolate is
completely melted. Set aside.
3. Put the yolks, sugar and vanilla extract into a
bowl and whisk together until yolks are pale
yellow and thick.
4. While whisking the egg mixture continuously,
slowly pour in the chocolate mixture until fully
incorporated.
5. Strain the custard base through a fine mesh
strainer. Scoop off any foam and discard.
Divide evenly among four, small ramekins.
Cover each one with foil and arrange the
ramekins on the steaming tray in the steamer
and replace the lid. Select Manual, set timer for
25 minutes and press Start.
6. Once timer expires, allow the custards to
remain in the steamer for 1 additional minute.
Transfer the custards to a tray—they will be
jiggly in the center. Allow to cool to room
temperature. Refrigerate for at least 3 hours to
chill, or up to 2 days.
Raspberry and Chocolate
Chip Bread Pudding
A great make-ahead dessert from fridge to table
in less than an hour.
Makes 8 servings
6 cups brioche cubes, about 250g loaf,
Cut into 3cm pieces
½
cup chocolate chips
1 cup fresh raspberries
2 large eggs
¼
cup granulated sugar
¾
cup whole milk
¾
cup thickened cream
1 teaspoon pure vanilla extract
Nonstick cooking spray
19