Tortellini Salad; Granola Bars With Dried Fruits - Oster CKSTST6711 Instruction Manual

7. When the Food Steamer makes an audible signal indicating that the process
has finished, let the food stand for a few minutes. Then, remove the fish and the
vegetables from the Food Steamer. Arrange the fish and the vegetables on the serving
dish of your choice, and pour the sauce over them. Serve.
NOTE: If you have the Oster
may place more bay leaves as well as a lemon wedge in the diffusor.

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.
DIGITAL FOOD STEAMER WITH HERB DIFFUSOR, you
®
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