combisteamoven

Freeform apple pie

This apple pie is a delectable, warm and quick twist on a classic dessert. The aroma from the spices will appeal to your senses and permeate your kitchen with a gorgeous woody earthy smell.

Using store bought shortcrust pastry makes this a super quick recipe.

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Placing some frangipane mixture beneath the apples, prevents the pastry from becoming soggy.

I think peeling apples is optional, keeping the skin on adds some flavour, texture and loads of nutrients as loads of vitamins are in the apple skins.

Freeformapplepie

Ingredients:

Frangipane mixture

4Tb almond meal

2 egg yolks (save the whites)

1Tb brown sugar

2Tb Milk (I use coconut for a nice nutty flavour)

1tsp cornflour

pie

Apple mixture

5 pink lady apples (you could use granny smith apples if you liked a more tart apple pie)

1tsp ground ginger

1tsp lemon juice

1tsp cinnamon

4Tb brown sugar

2Tb dried blueberries (optional)

IMG_3665

Pastry

2 pieces store bought short crust pastry

2 eggs whites (from the frangipane mixture)

pie

Method:

  1. Pre- heat oven to 180C quarter steam and heat/25% steam*. Cut apples in half, core, cut each piece into thirds.
  2. Add sugar, lemon juice, ginger, cinnamon and 2Tb water (optional add blueberries), stir to combine. Place onto a medium heat, and cook for 10minutes, stirring regularly. Make sure that the liquid does not run out and apples stick to the bottom or burn, if required add 1 extra tablespoon of water at a time.
  3. Cut corner from the pastry, creating a curve shape.
  4. Mix together all ingredients for frangipane mixture.
  5. Divide frangipane mixture into 2.
  6. Line a baking tray with paper, depending on the size of your tray you may need to use 2.
  7. In the centre of the piece of pastry, place half of the frangipane mixture and spread out, leaving a 4 cm edge around the pastry. Repeat with the second piece of pastry.
  8. Place apples on top of frangipane mixture, fold pastry into a parcel, pressing the corners in firmly.
  9. Brush with egg white mixture. Bake for 15minutes on quarter steam and heat.
  10. Serve wedges of pie with a dollop of ice cream, cream or custard.

applepie2

*if you do not have a combination steam oven, you can use a fan forced oven at 180C. The difference you may see in the final product is that using a combination steam oven, will be the lightness and fluffiness in the pastry.

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Quinoa Porridge with Steamed Pears

Quinoa Porridge with Steamed Pears

Steamed pears on quinoa porridge

Steaming pears in a combination steam oven produces a nicely steamed pear that holds its shape and colour.

This protein packed breakfast is full of colour, flavour and nutrients. It is really versatile, play around with flavours with different types of milks or fruits.

1cup water

½ cup quinoa (any colour of your choice)

1 cup of coconut milk (or any other milk)

1 pear

1Tb dried cranberries

1Tb pistachios

½ tsp cinnamon

1Tb honey

Extra honey to serve

  1. Pre-heat combination steam oven to full steam.
  2. Cut pear in half, remove core. Cut each half into quarters. Place onto a tray sprinkle with cinnamon and drizzle with honey.
  3. Place into steam oven and steam for 15minutes.
  4. While pears are steaming, rinse quinoa under warm water.
  5. Place rinsed quinoa and 1cup of water into a small saucepan, bring to a gentle simmer and cook for 15minutes.
  6. Add coconut milk and cook for a further 5minutes until creamy.
  7. Spoon into serving bowls, top with wedges of pear, sprinkle with pistachios and cranberries, drizzle with honey.

quinoa and coconut porridge

 

White chocolate and Cinnamon Palmiers

White chocolate and Cinnamon Palmiers

Palmiers are bites sized pastries that have a heart shape, light and sweet morsels of sweet goodness, when baking the sugar caramelizes adding a rich flavor to these little pastry bites. These are a great to whip up when hosting and afternoon tea. Cinnamon and white chocolate is a perfect flavor combination. These light and fluffy pastries will set your taste buds into over drive mode. Best of all they can be made ahead and placed in the freezer and baked as required (after step 4).

The addition of steam helps us achieve that beautiful ‘puffy’ flaky pastry’, if you do not have a combination steam oven fan bake at 180C for a couple of extra minutes.

white chocolate and cinnamon palmiers

Ingredients

2 sheets puff pastry

2tsp cinnamon

2Tb brown sugar

120grams white chocolate

  1. Preheat combination steam oven to 180C quarter steam or standard convection over to 180C fan bake. Line 2 baking trays with baking paper.
  2. Sprinkle ingredients evenly over 2 sheets of pastry.
  3. Fold the left side and right side of the pastry in to the centre and lightly press, fold the left side and the right side of the pastry in half again.
  4. Cut into 1cm lengths. Place onto baking trays with a 1cm gap between palmiers.
  5. Bake for 12 minutes or until pastry is golden.
  6. Line a baking tray with baking paper. Melt white chocolate, dip half of each palmier into white chocolate, place onto the baking paper and allow to cool.IMG_3070

Serve with tea of coffee or as a part of a high tea platter.

Best ever one bowl brownies

These delicious fudgy brownies have been made in one bowl. I baked the brownies with a hint of steam. Baking with a little steam keeps your baked goods nice and moist. If you do not own a combination steam oven you can bake these in a standard convection oven at the same temperature, they may require a couple of extra minutes in the oven.

one bowl brownieIngredients:

200g dark chocolate

50grams white chocolate melts

225grams butter

250grams white sugar

1 tsp vanilla

4 eggs

170grams plain flour

6Tb cocoa

1Tb icing sugar

Method:

  1. Preheat the oven to 180°C quarter steam and heat/25% humidity. Grease and line the base of a 20cm square pan. Roughly chop the dark chocolate.
  2. Melt the butter in a bowl in the microwave, add the sugar cocoa and vanilla still until well combined, add the dark chocolate and stir until it is all dissolved.
  3. Add the eggs into the bowl one at a time, stirring well after each addition, add the white chocolate melts. Sift the flour and cocoa into the mixture and mix well.
  4. Pour mixture into lined pan and bake for 20-25 minutes. Leave to cool in the pan, then cut into squares and sprinkle with icing sugar to serve.

Optional: Add 100 grams chopped walnuts, or 50 grams chopped jersey caramels, add these in step 3.

Makes 12 generous pieces

one bowl brownies

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Slow cooked pork shoulder with braised fennel

Slow cooked pork shoulder with braised fennel

This delicious slow cooked pork recipe is slightly smokey with just a hit of sweetness. The onions and the fennel just about dissolve during the cooking process, if you do not like the taste of fennel your can omit it. This pork dish is really versatile can be served on slider buns, tortillas on a bed of mashed/roasted potato or polenta. I chose to serve the pork with roast potatoes with a sprinkle of rosemary and a capsicum.

pulled pork with roast vegetables

braised pork

INGREDIENTS
2 kg pork shoulder

2 red onions

1 fennel bulb

6 cloves garlic

600ml good quality vegetable stock

Salt and pepper

1T olive oil

1 tsp cumin

1 tsp garlic powder

1 tsp smoked paprika

1 tsp ground fennel

Serves: 6

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PREPARATION

  1. Pre heat oven to 110C.
  2. Rub cumin, fennel, garlic powder, paprika, salt and pepper all over the pork shoulder.
  3. Place 1tb oil into a oven proof dish with a lid (e.g cast iron pot), turn cook top onto a medium heat place dish on top and allow to heat up, add pork to pot and seal each side until lightly golden, sprinkle with brown sugar.
  4. Heat vegetable stock with garlic in the fry pan, pour over pork.
  5. Chop fennel into 1cm thick pieces, cut onions into small wedges and scatter around pork shoulder.
  6. Put lid onto dish and place into oven, cook for 6hrs.
  7. Remove pork from oven, remove any excess liquid, using a fork and tongs pull the pork.

TO SERVE

This pork can be served on slider buns, tortillas on a bed of mashed/roasted potato or polenta.

Braised pork with fennel

Shakshuka Baked eggs with tomato, parsley and feta

These Middle Eastern inspired baked eggs are super easy to make, loaded with flavour. The best part is they taste as good as they smell!
I have chosen to make these in a combination steam oven, which keeps my eggs nice and moist while cooking.
If you are cooking these in a conventional oven, cook at 180c with a lid on/covered in foil until eggs reach the desired consistency.
These recipe is super flexible, you can modify the recipe to meet your taste buds desires!
Middle eastern inspired baked eggs
INGREDIENTS
1 tablespoon butter
1 shallot
2 cans crushed tomato

Salt and pepper
8 eggs

2 sprigs parsley

100grams fetta cheese

¼ tsp sumac

To serve:

8 slices sourdough
1tsp nigella seeds

butter, for toast

1 tablespoon finely chopped parsley

½ lemon

40 grams butter

1tb olive oil
Serves: 4

Delicious baked eggs
METHOD:
1.Preheat combination oven to, 180c quarter steam and heat.
2.Finely slice shallot and parsley, cut lemon into wedges and crumble fetta cheese.
3.Grease 4 250ml ramekins (the wider lower rimmed ramekins work fantastically with this dish) generously with butter.
4. In a small fry pan, add the shallot, garlic and 1tb oil add tomatoes, bring to a simmer on a medium heat, sprinkle with salt and pepper and sumac, divide evenly amongst the dishes.
5.Break 2 eggs into each dish, pin prick each yolk, top with crumbled fetta a sprinkle of parsley and a pinch of salt and pepper.
6.Place ramekins onto a tray and into combination oven for 11 minutes, egg whites should be cooked through, but depending on preference egg yolks can be served runny or hard. Remove from oven. Sprinkle with a pinch of nigella seeds.
7. Turn combination oven to fan bake 200 ºC, place bread onto tray and gently warm through, for approximately 2 minutes.

Delicious baked eggs

TO SERVE

Serve with warm bread, a dollop of butter and lemon wedge

ALTERNATIVES

Baked eggs are delicious with a variety of flavours, try adding some chorizio or Spanish salami.

Tip: Eggs will not go rubbery in the steam oven.

COMBINATION STEAM OVEN JAFFA BUTTERMILK CUPCAKES

JAFFA BUTTERMILK CUPCAKES


I find using Buttermilk keeps my muffins more moist and gives them a little extra tang. The buttermilk is a perfect, slightly acidic, addition to a citrus sweet.


Combination steam oven Jaffa cupcakes

Combination steam oven Jaffa cupcakes

375grams SR flour

165grams caster sugar

1 egg, whisked

1tsp vanilla essence

160grams butter, softened.

180ml Buttermilk

1TB orange zest

1TB orange juice

Ganache

250 grams dark chocolate melts

1/3 cup cream

  1. Heat combination steam oven to 200oC quarter steam and heat/ 25% humidity.
  2. Spray a muffin tin with cooking spray, I used silicone bakeware.
  3. Measure the buttermilk, and stand aside (this will prevent the butter hardening up later).
  4. Cream together, butter, sugar, vanilla and orange zest, add egg and orange juice and stir to combine, alternatively add flour and Buttermilk, mixture should appear slightly lumpy.
  5. Divide mixture evenly into 12 hole muffin tin and bake for 15minutes or until evenly browned.
  6. Whilst cooking prepare ganache, by heating cream and pouring over chocolate until chocolate has melted. If chocolate does not melt completely, oven a gentle heat or double boiler heat until melted.
  7. Once cupcakes are cool to touch, individually dip into ganache and sprinkle with orange zest.

Left over ganache keep well in the refrigerator, can be re-heated and tastes amazing on ice-cream !

Steamed Ginger Lemon Lime puddings

Steamed Ginger Lemon Lime puddings

Ingredients:Steamed ginger pudding

12 Tsp Ginger lemon lime marmalade

60 grams butter (softened)

1/2C white sugar

1/2C brown sugar

2 eggs

1 ½ SR flour

1 tsp vanilla bean paste

1 pinch dried ginger (powder)

Optional to serve, cream or ice cream

METHOD

  1. Pre heat combination steam oven to full steam.
  2. Cream butter and sugar for 2 minutes, add vanilla bean paste.
  3. Lightly whisk egg, add into mixture fold through flour and dried ginger.
  4. Spray a 12 hole silicone muffin tray place onto a biscuit tray. Place 1Tsp of the marmalade at the bottom of each muffin hole. Fold the remaining fruit into the cake mixture.
  5. Divide the mixture evenly into the 12 hole muffin pan.
  6. Place into oven, cook for 12 minutes.
  7. Invert a pudding onto each plate. Serve with cream or ice cream if desired.

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Steamed individual Christmas puddings

Did you know Christmas is less than 60 days away ?

Are you trying to plan your Christmas menu? Look no further than these little puddings.

This delicious little pudding is so easy to make and will impress the most discerning guests on Christmas day.

You can make your own minced fruit by soaking dried fruits in port or rum.

If you do not own a steam oven, please post a comment below and I will convert the recipe for you 😉

individual Christmas puddings

individual Christmas puddings

INGREDIENTS
12TB mince fruit (approx. 400grams)

60 grams butter (softened)

1/2C white sugar

1/2C brown sugar

2 eggs

1 ½ SR flour

1 tsp vanilla bean paste

To serve:

Custard

segments of mandarin or raspberries

individual Christmas puddings

individual Christmas puddings

 

 

PREPARATION

  1. Pre heat combination steam oven to full steam.
  2. Cream butter and sugar for 2 minutes, add vanilla bean paste.
  3. Lightly whisk egg, add into mixture fold through flour.
  4. Spray a 12 hole silicone muffin tray place onto a biscuit tray. Place 1Tb of fruit mince at the bottom of each muffin hole. Fold the remaining fruit into the cake mixture.
  5. Divide the mixture evenly into the 12 hole muffin pan.
  6. Place into oven, cook for 12 minutes.
  7. Invert a pudding onto each plate, drizzle with custard.

 

individual Christmas puddings

individual Christmas puddings

 

 

Delicious blueberry tart

Blueberry hand pies   

Ingredients:

2 cups blueberries, fresh or frozen

1/2 cup white sugar

¾ cup of water

2 Tb cornflour

2 pieces thawed puff pastry, around 6 x 10 inches

2Tb milk

  1. Dissolve cornflour with 2Tb until it is a smooth paste. Combine the blueberries, water, sugar, cornflour mixture into a small sauce pan, on a medium heat bring to a gentle simmer, allow to simmer for 10 minutes.
  2. Remove from hotplate, place into a bowl and allow to cool.
  3. Heat combination steam oven to quarter steam and heat/25% steam 180c and line a tray with baking paper or grease 4 small (4cm) pie dishes.
  4. Cut the puff pastry into 8 even sized pieces, spoon blueberry mixture into the centre of the pastry leaving a 1cm border. Brush pastry with milk, bake for 15-20minutes until the pastry is golden brown.Individual hand pies - yum

OR

  1. Lightly grease pie dishes cut a round of pastry to fit the dish, lightly press down, cut strips of pastry to create the lattice pattern. Spoon mixture into 4 pie dishes, lay 2 piece of pastry across the pies horizontally. Vertically alternate up and over the horizontal pastry pieces to achieve the lattice pattern. Brush pastry with milk, bake for 18-23minutes until pastry is golden brown.
  2. Serve with cream or ice cream, dust with icing sugar if you dare!Individual mini blueberry pie served with freshly whipped cream Gorgeous blueberry pies