Varoma Cookbook Changes
Chicken Marinated with Summer Vegetables pg. 112
Ingredients
Change water from 150g to 400g
Preparation
Step 7-While cooking, place couscous in a bowl, cover with 300g water, add ½ tsp
salt and 20g olive oil. Stir well leaving to stand for about 5 minutes. Insert Varoma
tray and place couscous onto it.
Turkey Rolls with Sweet and Sour Sauce pg.120
Ingredients
200g Onions – cut into halves
Preparation
Sauce
Step 4-Change from speed 1 to speed 2.
Tip
Have turkey breasts cut into thin slices (approx. 1 cm thick).
Nutritional Values
Protein 45g; Carbs 29g; Fat 25g; 2233 kj (534 Kcal)
Moroccan Couscous with Saffron pg. 126
Ingredients
Change water from 550g to 900g
Change couscous from 500g to 350g
Preparation
Step 5-Add 550g of water into TM bowl.
Step 6-After starch is removed from couscous place in a bowl and cover with
remaining 350g water and set aside.
Moussaka pg. 132
Ingredients
Change peeled tomatoes from 300g to 400g
Change red wine from 120g to 180g
Preparation
Step 3- Change cooking time from 8 minutes to 3 minutes.
Step 5- Insert Butterfly and steam for 20 minutes at Varoma temperature on Reverse
+ speed 2.
Step 6- Clean bowl before preparing white sauce.
Caramel Custard pg. 172
Tip: To prepare liquid caramel
Add 200g of sugar to a 16cm saucepan and cook over medium heat, stirring
constantly, until the sugar melts becoming a light brown.
Remove the saucepan from the heat and carefully add 100g of hot water stirring
constantly. Cook the sugar and water again over medium heat stirring constantly
until it reaches the consistency of syrup. Pour into a container and let cool. The
caramel will then have the consistency of liquid honey.
Chocolate Custard pg. 174
Ingredients
Change from 300g semi-skimmed milk to 300g whole milk
Change from 3 eggs to 2 eggs
Add 2 egg yolks
Preparation
Step 2-Change from 100ºC to 70ºC.
Step 3-Add egg yolks after eggs one at a time.
Nutritional Values
Fat; 10g 781 kj (188kcal)
Total time: 1 hour
Spanish French Toast pg. 178
Step 1- Change from 12 minutes at 100 ºC on Reverse + speed soft to 12 minutes at
90 ºC on Reverse + speed 1.
Additional Notes
Please note the following translations
Simmering Basket = Steaming Basket
Varoma Receptacle = Varoma Dish
We recommend all customers read introductory pages 6-9 for detailed information on working your Varoma
Varoma Cookbook Ingredients
As this cookbook has been produced in Europe, some of the ingredients can’t be purchased easily in Australia. For those recipes we have a list of recommended
substitutes for these ingredients.
Chocolate Pudding Surprise pg. 176
Marzipan base pan can be purchased from your local supermarket in the cakes section.
Courgette Cream with Sole Fillets pg. 84
Sole Fillets can be substituted with Flounder
Dumpling Variation with Mushroom Sauce pg. 130
Emmenthal Cheese or Alpine Cheese- Any high fat content cheese is suitable
Foie Gras with reduction of Sweet Wine Sauce pg. 66
Foie Gras for Duck Liver
Gilthead in Salt Crust pg. 78
Gilthead
Pike-Perch Fillet in Salad Basket with Feta-Lemon Sauce pg. 86
Pike-Perch can be replaced with Silver Perch or Barramundi
Seafood Bisque pg. 48
Monk Fish can be substituted with Cod
Hake Fish can be substituted with and flaky white fish e.g. Pink snapper, Red Emperor
Stuffed Cabbage with Porcini Mushroom Sauce pg. 136
Replace sauce with Mushroom Sauce recipe in your ‘Everyday Cooking for Every
Family’ Cookbook.
Turkey rolls with Sweet and Sour Sauce pg. 120
Ham Iberico, Serrano for Boiled Ham
Various Recipes
Streaky Bacon can be substituted with American style bacon
