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SELECT100 cooking container makes it easy to steam vegetables in a microwave oven. The moisture that comes out while heating is drained with the colander before the food is removed.
Enjoy exciting summer flavors from Maki Watanabe’s recipes that use a microwave and a conventional oven.
SELECT100 cooking container and small citrus press provide a great cooking experience.
A Turkish-style dish with bell peppers stuffed with ground meat mixed with rice. The curry aroma is appetizing. A dish of colorful summer vegetables with corn and cherry tomatoes baked together in the oven.
| Bell peppers | 5 to 6 red and green (300g) |
|---|---|
| Plain flour | A pinch |
| Corn | 1/2 ear (130g) |
| Cherry tomatoes | 8 (100g) |
| Olive oil | 2 teaspoons |
| Salt | 1/4 teaspoon |
| Coarsely ground black pepper | A pinch |
| Ground beef and pork | 120g |
|---|---|
| Onion | 1/3 (70g) |
| Garlic | 1 clove (5g) |
| Cold rice | 30g |
| Curry powder | 1/2 teaspoon |
| Salt | 1/2 teaspoon |
| White wine | 1 tablespoon |
cooking container
De-stem and de-seed the bell peppers. Sprinkle flour on the inside of the peppers. Wrap the corn in plastic wrap, heat in a 600-watt microwave oven for 2 minutes and cut into 2-cm thick semicircles. Chop the onion and garlic finely.
Put the ground meat, cold rice and the onion and garlic in a bowl, add the curry powder, salt, and white wine, and mix them well to make the ground meat mix.
Fill the bell peppers in with the mixture.
Arrange the corn, the bell peppers and cherry tomatoes in the deep cooking container. Pour over the olive oil, sprinkle the salt, and bake for 20 minutes in the oven preheated to 200 degrees Celsius. Lastly, sprinkle with the coarsely ground black pepper.
Summer marinade of tender steamed eggplants with sudachi juice squeezed using SELECT100 small citrus press permeating through the dish. The flavors of green olive and garlic give a fresh accent.
| Eggplants | 3 (240g) |
|---|---|
| Garlic | 1 clove (5g) |
| sudachi | 2 |
| Green olives | 8 |
| Salt | 1/2 teaspoon |
| Olive oil | 2 teaspoons |
| Coarsely ground black pepper | A pinch |
cooking container
small citrus press
Top, tail, and peel the eggplants and cut them vertically into two. Immerse in water. Crush the garlic using the flat side of a knife. Cut the sudachi into halves.
Put the colander in a deep cooking container and place the eggplants in it after draining lightly. Cover the deep container using the shallow container as a lid, heat for 3 minutes in a 600-watt microwave oven, and let it cook with the residual heat.
Tips for using the cooking container
Let the eggplants cool, tear them by hand into bitesize pieces, add the garlic and green olives, sprinkle the salt, add the olive oil, and mix a little. Squeeze the sudachi with the small citrus press and pour the juice over the dish.
Chill in the refrigerator and sprinkle the coarsely ground black pepper on top just before serving.
Tips from Maki Watanabe
Item 01
The deep container used for bell pepper dolma is great because, not only is it safe to use in the oven, but also designed to be used as a serving bowl. Vegetables such as beansprouts and cabbage become tasty when the colander is used to microwave and drain the vegetables well. The shallow container can be used as a vat or lid in place of plastic wrap.
cooking container
Item 02
The small citrus press makes it easy to squeeze sudachi, shekwasha, and other small fruits. Juice can be poured from the left and right spouts just by tilting it. This is useful as you can move on to the next step without getting your hands wet. It is great not only for bonito sashimi and hot pot, but also for making homemade ponzu sauce (soy sauce with citrus juice).
small citrus press
Culinary expert. Appears in a wide range of media such as magazines, books, and events. Formerly a graphic designer, she then began a career as a culinary expert. Has published a number of books featuring recipes for tasty box lunches and breakfasts carefully made from everyday ingredients and other ideas that are informative for daily cooking.
Her recent works include Oishasan Ga Oshietekureta Ichinenjuu Hieshirazu Goban (What my doctor told me - dishes to avoid feeling cold all year round) (published by Kadokawa).
SELECT100 cooking container makes it easy to steam vegetables in a microwave oven. The moisture that comes out while heating is drained with the colander before the food is removed.