steam oven

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

 

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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.

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.

Would you like to win a Buderim Ginger prize pack?

Head over to

https://www.facebook.com/2foodwithlove

For full details and T&C of the competition!

#GoGinger #prize #competition

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

 

 

Steamed Mussels

INGREDIENTS

Steamed mussels with white wine and cream, chilli optional

Steamed mussels with white wine and cream, chilli optional

Steamed mussels with white wine and cream, chilli optional
2kg mussels

4 cloves garlic

2 shallots

3 sprigs parsley

150ml white wine

150ml cream

1 Birdseye chilli (optional)

 

Steamed mussels with white wine and cream, chilli optional

Steamed mussels with white wine and cream, chilli optional

To serve:

8 slices toasted crusty bread

3 sprig parsley

1 lemon

40grams butter

  1. Pre heat combination steam oven to full steam.
  2. Remove beard from mussels allow sitting in cold water for 3 minutes rinse thoroughly.
  3. Place mussels in a deep dish and sprinkle with garlic, shallot, parsley, salt and pepper (optional Birdseye chili), Drizzle over the wine and cream sauce.
  4. Steam for 12-18minutes until all mussel shells open (do not eat the mussels that do not open).
  5. Serve in 4 bowls, sprinkle with parsley, add a lemon wedge and crusty bread and butter.

    Steamed mussels Italian style with pasta

    Steamed mussels Italian style with pasta

Options

For Thai flavoured mussels try using a 400ml can of coconut milk (no cream), chilli and lemongrass

For Spanish flavoured mussels use a can of tomatoes (no cream) and chorizo

For Italian flavoured mussels use a 400ml can of tomatoes (omit cream) and add 1Tb of mixed basil and oregano

For a more filling meal, cook up 100grams of pasta per person and toss the sauce and mussels through the pasta.

Steamed Italian style mussels with pasta

Steamed Italian style mussels with pasta

Steamed salmon on a bed of peas

This dish is a super healthy and nutritious meal. Salmon is full of protein and health fats and peas are carbohydrate rich and full of fibre.  Peas have a slight sweetness which compliments salmon.

Steamed salmon on a bed of peas

Per person

120gram salmon

2/4 cup (100grams) peas, frozen are fine

2 sage leaves or 1 sprig dill

1 pinch lemon pepper seasoning

2 small lemon wedges

 

  1. Pre heat combination steam oven/steam oven to full steam 100C.
  2. Sprinkle salmon with lemon pepper seasoning, sprinkle peas with salt and pepper.
  3. Place peas into a small oven proof dish, place salmon on top, place your choice of herb on top of salmon.
  4. Steam for 8minutes, for a medium cooked salmon.
  5. Serve salmon on a bed of peas with a lemon wedge

 

Another great steam oven recipe on the way !

This gorgeous chicken and chickpea curry is made in one dish.
Recipe will be posted later in the week!

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Recipe 2 this week as promised !!! BEEF BIRYANI

Beef Biryani

This delicious Middle Eastern inspired dish will set off your senses. Chockfull of delicious and aromatic spices. All the labour is done in the first few minutes, after that the oven takes care of the rest. Best of all it is made in 1 pan, a great balanced meal extra veggies can be added if you like.

The fresh curry leaves add a slightly spicy, citrus element to the dish, if you do not have access to fresh curry leaves you can use dry curry leaves, double the amount (6).

Beef Biryani

Ingredients:

2 tablespoons oil

1 large onion, finely chopped

3 garlic cloves, crushed

500 grams beef mince

1 tsp ground cardamom

¼ tsp cinnamon

¼ tsp tumeric

2 tsp garam masala

2 tsp cumin

1 tsp curry powder

¼ tsp ground cloves

3 curry leaves

1 cup basmati (long grain rice)

1 cup frozen peas

2 cups vegetable stock

Garnish

3Tb Toasted almond flakes

1Tb chopped coriander

  1. Preheat combination steam oven/steam oven to full steam.
  2. In a medium sized pan, that can go from stove/oven, place chopped onion and vegetable oil, cook on a medium heat for 3-4 minutes until they soften, add garlic and cook for a further 2 minutes. Add ground spices, curry leaf, toss around pan and cook for 2 minutes until fragrant.
  3. Add beef mince cook for 2 minutes, constantly breaking the meat up, add rice, peas and stir through, the mixture will look very messy, add vegetable stock, sprinkle with salt and pepper, allow to reach a boil while on the stove top. Place into combination steam oven/steam oven and steam for 30minutes.
  4. Sprinkle with almonds and coriander and serve.
A one pot wonder meal, balanced, flavorsome and the oven does all the hard work !

A one pot wonder meal, balanced, flavorsome and the oven does all the hard work !

*note, rice cooking times can vary.

Coming soon ! Recipes that will be posted this week

Check out this week recipes ! 3 will help you get the most out of your combination steam oven !

Lemon cheesecake with and almond meal crust (gluten free!)

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Foccacia

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Pizza pockets

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Beef biryani (gluten free!)

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Steamed sticky date puddings

These delicious puddings can be made from start to finish in 25minutes without compromising flavour !

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Make 12 muffin sized puddings
1 cup dates
1/2 tsp bicarbonate soda
30 grams butter (softened)
1/4 white sugar
1/4 brown sugar
1egg
3/4 self raising flour
Preheat combination steam oven, steam oven or steamer to full steam.
1. Cover dates with boiling water.
2. Cream butter and sugar for 2 minutes.
3. Add egg, whisk together and flour.
4. Drain dates, add bicarbonate of soda, add to mix and whisk.
5. Spray a silicone muffin tray with canola oil, place onto a biscuit tray, divide mixture evenly.
6. Place into oven, cook for 12 minutes.
While cooking prepare the sauce
Caramel sauce
300ml cream
1cup brown sugar
30 grams butter

1. Place ingredients into a small saucepan, on a medium heat bring to the simmer.
Serve puddings warm, swimming in caramel sauce