Healthy Recipes for Your Steamer
Format: PDF / Kindle (mobi) / ePub
One of the oldest forms of cooking is still one of the best! Steaming is helathy, quick, versatile and economical. You can create deicious food that retians its vibrant colour and nutritional value so it's low in fat and high in flavour. In this book are simple favourites and everyday foods to sophisticated dishes and desserts. With recipes for sauces, side dishes, breads and cakes. Includes a cooking chart for all kinds of vegetables. Everything you need for steam cooking.
black or green olives To serve: A mixed salad and daktalya or other crusty bread 1 Halve the aubergines lengthways. Place in a steamer, cover with a lid and steam for 10 minutes. Lift out and leave to cool, scoop out most of the aubergine, leaving a wall all round. Chop the scooped-out flesh. 2 Put the onion, garlic and meat in a saucepan and cook, stirring all the time, until the lamb is no longer pink and all the grains are separate. Stir in the chopped aubergine, tomato purée, cinnamon,
oregano, water and sugar and add salt and pepper to taste. 3 Put the aubergines in a shallow dish that will fit in or over a steamer. Pack the meat mixture into the aubergines. 4 Beat the egg with the yoghurt and a little salt and pepper. Spoon over the meat mixture. Sprinkle with the cheese and olives. Cover the dish with foil. Steam for 30 minutes. 5 Transfer to warm plates. Serve with salad and crusty bread. PREPARATION AND COOKING TIME: 55 MINUTES Paprika chicken with vegetables
a 1.2 litre/2 pt/5 cup dish that will fit in or over a steamer. 2 Beat the eggs and coconut milk with the herbs, curry paste, fish sauce, lemon grass, ginger, chilli and some salt and pepper. 3 Cut up any large pieces of turkey, then stir the meat into the egg mixture. 4 Spoon into the lined dish and cover tightly with foil. 5 Place in or over the steamer, cover with a lid and steam for 1 hour until set. 6 Scatter a few torn coriander leaves over to garnish and serve with Coconut and
to the boil, reduce the heat and simmer for 5 minutes until pulpy. Season the sauce with salt, pepper and cayenne to taste. 5 Remove the galantine from the pan and leave to stand for 5 minutes. Turn out on to a warm serving dish and serve sliced with the spicy tomato sauce, new potatoes and courgettes. PREPARATION AND COOKING TIME: 2 HOURS 10 MINUTES Beef galantine Prepare in exactly the same way, using minced (ground) beef and sausagemeat. Flavour with dried mixed herbs instead of oregano.
To serve: Custard 1 Grease a 900 ml/1½ pt/3¾ cup pudding basin. Add a few of the breadcrumbs and tilt the basin so that they coat the whole inside surface. 2 Mix the cinnamon and sugar together. Put layers of apple, breadcrumbs, sultanas and the cinnamon and sugar mixture in the basin. Dot with the butter or margarine. 3 Blend the syrup and water and pour over. Cover with a double thickness of foil or greaseproof (waxed) paper. Twist and fold under the rim of the basin to secure, or tie with