Steam Oven Cookbook: Cooking with steam for the whole family

Table of contents :
Table of Contents
introduction
Introduction to steaming
Health Benefits
Application
Why a steam oven is so practical
Advantages and disadvantages
BREAKFAST
Egg bites with fine cheese
Chocolate Banana Bread
Fine fruity oats
Potato Bread
Lemon Curd
Tasty Bagels
Boiled Eggs
Pumpkin Bread
Roasted Stone Fruit
MAIN COURSES
Turkey salad with delicious dressing
Meatballs with tomato sauce
Chili con carne
Broccoli Zucchini Soup
Roasted salmon with lemon & butter
Parmesan Chicken
Chicken, squash and chorizo
Chicken with maple, lime and ginger
Tandoori chicken
Asian Beef Ribs
Soy Ginger Chicken with Steamed Rice
Cauliflower salad with pomegranates and dressing
Mexican Chicken Salad
VEGETARIAN
Chinese Steamed Rice
Casserole with Mediterranean vegetables and haloumi
Brussels sprouts casserole
Vegan Brussels Sprout Salad
Fried Egg Rice
SNACKS
Creamy Hummus
Fine dip with walnuts
Twice Baked Potatoes
Leek and mushroom tart
Cherry Tomato Tart
Carrot Hummus
Puff Pastry Cheese Sticks
Sweet Spicy Nuts
Steamed Green Beans with Almonds And dressing
Fine Chickpea Salad
Crispy Fried Potatoes
Roasted Cauliflower
Fried Broccoli
Stuffed Sweet Potatoes
Cheese Oats Rolls
Lentil and herb salad with orange
DESSERTS
Lemon Ricotta Cake
White Chocolate Pecan Brownies
Banana Bread
Lemon Pudding
Fine treat with raspberries and mascarpone
BONUS: SAUCES
Homemade BBQ sauce
Simple Salsa
Dallas BBQ sauce
Vinegar Honey Sauce
Lemon Thyme Sauce

Citation preview

Table of Contents Table of contents Introduction Introduction to steaming Health benefits Application Why a steam oven is so practical Advantages and disadvantages Breakfast Apple-cinnamon muffins Egg bites with fine cheese Chocolate banana bread Fine fruity oats Potato bread Lemon curd Tasty bagels Boiled eggs Pumpkin bread Roasted stone fruit Main courses Soy sauce chicken Turkey salad with delicious dressing Meatballs with tomato sauce Chili con carne Broccoli zucchini soup Roasted salmon with lemon and butter Parmesan chicken Chicken, squash and chorizo Chicken with maple, lime and ginger Tandoori chicken Asian beef ribs

Soy ginger chicken with steamed rice Cauliflower salad with pomegranates and dressing Mexican chicken salad Vegetarian Miso fish with ginger dressing Chinese steamed rice Casserole with mediterranean vegetables and haloumi Brussels sprouts casserole Vegan brussels sprout salad Fried egg rice Snacks Egg bites with bacon and cheese Creamy hummus Fine dip with walnuts Twice baked potatoes Leek and mushroom tart Cherry tomato tart Carrot hummus Puff pastry cheese sticks Sweet spicy nuts Steamed green beans with almonds And dressing Fine chickpea salad Crispy fried potatoes Roasted cauliflower Fried broccoli Stuffed sweet potatoes Cheese oats rolls Lentil and herb salad with orange Desserts Fruit crumble Lemon ricotta cake

White chocolate pecan brownies Banana bread Lemon pudding Fine treat with raspberries and mascarpone Bonus: Sauces Smoky guacamole Homemade bbq sauce Simple salsa Dallas bbq sauce Vinegar honey sauce Lemon thyme sauce Closing words Little reminder "Truly i tell you, unless you repent and become like little children, you will never enter the kingdom of heaven" (matthew 18:3). “jesus said to him: I am the way, and the truth, and the life; no one comes to the father except through me!” (john 14:6) About the author Author: Lucy chen 2022 All rights reserved. Reproduction, even in part, is prohibited. No part of this work may be reproduced, duplicated or distributed in any form without the written permission of the author. Contact: Christian ehrnsperger, erik-geiershoefer str.1, 90584 allersberg Cover design: Christian Ehrnsperger

Steam Oven Cookbook Over 50 delicious recipes for the steam oven. Baking with steam for the whole family

Atchison Rinus

Table of Contents Introduction Introduction to steaming Health Benefits application Why a steam oven is so practical Advantages and disadvantages BREAKFAST Apple-Cinnamon Muffins Egg bites with fine cheese Chocolate Banana Bread Fine fruity oats potato bread lemon curd Tasty bagels Boiled Eggs pumpkin bread Roasted stone fruit MAIN COURSES Soy Sauce Chicken Turkey salad with delicious dressing Meatballs with tomato sauce Chili con carne Broccoli Zucchini Soup Roasted salmon with lemon and butter Parmesan Chicken Chicken, squash and chorizo Chicken with maple, lime and ginger Tandoori chicken Asian beef ribs Soy Ginger Chicken with Steamed Rice Cauliflower salad with pomegranates and dressing Mexican chicken salad

VEGETARIAN Miso Fish with Ginger Dressing Chinese steamed rice Casserole with Mediterranean vegetables and haloumi Brussels sprouts casserole Vegan Brussels Sprout Salad Fried Egg Rice SNACKS Egg bites with bacon and cheese Creamy hummus Fine dip with walnuts Twice Baked Potatoes Leek and mushroom tart Cherry Tomato Tart Carrot Hummus Puff Pastry Cheese Sticks Sweet Spicy Nuts Steamed Green Beans with Almonds And dressing Fine chickpea salad Crispy fried potatoes Roasted Cauliflower Fried broccoli Stuffed Sweet Potatoes Cheese oats rolls Lentil and herb salad with orange DESSERTS fruit crumble Lemon Ricotta Cake White Chocolate Pecan Brownies banana bread lemon pudding Fine treat with raspberries and mascarpone BONUS: SAUCES

Smoky guacamole Homemade BBQ sauce Simple salsa Dallas BBQ sauce Vinegar Honey Sauce Lemon Thyme Sauce Closing words Little reminder ABOUT THE AUTHOR

introduction Hello, first of all I would like to thank you for purchasing this book. In this book I am going to share with you the benefits and benefits that you will have with this steam oven recipe book. When it comes to getting dinner on the table, sometimes you have to choose between speed and nutrition. Take-out, take-out, and reheat meals may save you a few precious moments, but they often contain unwanted, unnecessary ingredients. The solution: the combi-steam oven. The recipes listed will give you a good starting point! I wish you lots of fun reading and of course cooking!

Introduction to steaming What exactly is vaping? Unlike traditional ovens, a steam oven uses "wet heat" to cook your food. Depending on the model, water is poured into a container (or water tank) inside the stove. As the oven heats up, food is cooked by convection combined with steam.

The history of steaming food Food steaming is not a new technique. Some historians believe that people in China steamed their food thousands of years ago. People used a steamer basket, called a bamboo steamer, as a vessel for preparing dim sum. The braided vessel allowed the steam to flow into the device and cook fish, vegetables and broth. Because the Chinese bamboo steamer works with steam - and not with high heat or direct contact with water - more vitamins and minerals are retained. In addition, cooking with moist heat prevents food from sticking together (as sometimes happens with sautéing and other stovetop methods). Therefore, no butter, oil or cooking spray was needed.

Health Benefits There are two main reasons why steaming is one of the healthiest ways to prepare your meals. 1. First, you don't need to use butter or oil to prepare your food. 2. Second, steaming preserves the nutritional value of the food on your plate.

Why you don't need to use cooking oil with a steamer Imagine the last time you fried in a wok. You threw meat, veggies, and cashews in the pan, and the first time you tried to sear the food, the entire meal stuck to the bottom of the pan. This is one of the most common - and frankly annoying - cooking problems. Whether you're frying, baking, or sautéing your food, you need plenty of olive oil or butter to keep your food from sticking to the cookware. Not only does this make cleaning a chore, but it also significantly increases the calorie content of your meals. Since the moisture in the food is retained during steaming, the additional cooking oil is not necessary.

How steaming preserves nutritional value Steamed foods tend to be higher in vitamins and minerals than baked, fried, boiled, microwaved, or sous-vide foods. If you've ever added broccoli directly to boiling water, you may have noticed that the water turns a bright, green color during the cooking process. Some research shows that the high temperature and large volume of water involved in cooking can result in a loss of 70 percent of the nutrients in food. The longer the food cooks, the more nutrients are lost. When steaming, on the other hand, the nutrients in the food are preserved. Since direct contact with the cooking liquid is avoided, the nutrients are preserved. This method also helps preserve the flavor of the food.

Application In contrast to other moist heat cooking methods whose only function is to steam food, a combi-steam oven offers a multitude of possibilities. With a combination steamer you can steam, bake, grill, reheat and even roast different foods. With such a variety of functions, you can prepare an almost endless variety of dishes. With the multiple modes of operation of a convection steam oven, you can bring leftovers from the restaurant to life, make that delicious avocado toast you've been waiting for, or bake up crispy fries and eggs while you get ready for work in the morning.

How to use your steam oven ...depends on the model you buy. However, most steam ovens work according to a simple, three-step process: · Fill the water tank to the waterline: This is the most important step, because water is the heating element of your stove. Make sure the water tank is full before you start cooking. · Choose your cooking level: for succulent salmon and deliciously steamed vegetables, select the steam mode; to roast vegetables or potatoes, select the Roast, bake or convection mode etc. · Set the timer: With combi-steam ovens, simply place your food on a tray or baking pan in the cavity, set the timer, tap start and watch your food cook.

Why a steam oven is so practical If you've been wondering, "Should I buy a combi-steam oven?" you might also be wondering what you can cook in it. Think back to the time when microwave ovens were new in kitchens. No one knew what you could cook in a microwave, so anyone who bought one had to try everything first. Basically, almost anything you cook in a regular oven can benefit from a little extra moisture. Vegetables, meat, fish, cakes and breads, grains, legumes and eggs are all regularly cooked in my steam oven. Even if you only use the steam function, you'll be amazed at how much you can achieve with it.

Advantages and disadvantages If you've been wondering, "Should I buy a combi-steam oven?" you might also be wondering what you can cook in it. Think back to the time when microwave ovens were new in kitchens. No one knew what you could cook in a microwave, so anyone who bought one had to try everything first. Basically, almost anything you cook in a regular oven can benefit from a little extra moisture. Vegetables, meat, fish, cakes and breads, grains, legumes and eggs are all regularly cooked in my steam oven. Even if you only use the steam function, you'll be amazed at how much you can achieve with it.

RECIPES

BREAKFAST Apple-Cinnamon Muffins PORTIONS: 10-12 PREPARATION TIME: 10 MIN COOKING TIME: 15 MIN

· · · · · · · · · ·

Ingredients: Some cinnamon 2 eggs 110 g brown or white sugar 280 g all-purpose flour plain flour 0.5 teaspoon of fine salt Approx. 90 g apple cubes 80 g unsalted butter, melted and slightly cooled, or oil 4 teaspoons of baking soda 190 g cooked rolled oats, see notes 130 ml whole milk

Preparation: 1. Preheat the oven to 200°C, combi-steam setting. If your oven has a variable steam setting, choose 30% (if it doesn't, just set the combisteam at the right temperature and the oven will figure out the humidity for you). 2. Grease a 12-cup muffin tin or line with paper liners. 3. In a large bowl, whisk together the flour, cinnamon and sugar, baking powder, and salt. Add the apple pieces and stir to coat them with the dry ingredients.

4. In another bowl, lightly whisk the eggs. Add the rolled oats and mash with a fork to break up the clumps. 5. Add the milk and butter and mix with the whisk. 6. Add the wet mixture to the dry mixture and stir until well combined. 7. Divide the batter evenly among the wells of the prepared muffin tin. 8. Bake until a toothpick inserted into the center of a muffin comes out clean, about 15 minutes. The muffins should be lightly browned and well risen. 9. Remove the baked muffins from the oven and invert onto a cooling rack. Serve warm or at room temperature.

Egg bites with fine cheese PORTIONS: 3 PREPARATION TIME: 5 MIN COOKING TIME: 45 MIN Ingredients: · 1 ½ slices of bacon, cooked and halved · 3 large eggs Emmental or another Swiss cheese, grated (e.g. Gruyere) · 40 g cream cheese; Cottage cheese is also welcome as a substitute Preparation: 1. Preheat your combi-steam oven to 80°C, steam only setting. 2. Then place your glasses (or ramekins or bowls) in a pan. 3. Place a piece of bacon in each jar and press to the bottom. 4. Place the remaining ingredients in a blender or food processor and blend until fine. 5. Pour the egg mixture into the jars and screw on the lids so that they close, but not too tightly (risk of breakage). 6. If using casserole dishes or bowls, cover with heat-resistant plastic wrap. 7. Bake the egg bites for 30 minutes, then remove from the oven and either serve or refrigerate immediately.

Chocolate Banana Bread PORTIONS: 5-10 PREPARATION TIME: 10 MIN COOKING TIME: 1 HOUR Ingredients: Moist ingredients: · 1 large egg ½ - 3 very ripe medium/large bananas, mashed · 118 g butter, melted 140 g brown sugar (or white sugar) · 1 teaspoon of vanilla extract Dry ingredients: · 200 g all-purpose flour regular flour · 0.30 teaspoon of fine salt or table salt · 1 teaspoon baking soda bicarbonate soda · 180g dark chocolate, depending on your chopped into large pieces

preference,

Preparation: 1. Preheat the oven to approx. 180°C, combi-steam setting. If your oven has a variable steam setting, choose 30% (If this is not the case, simply set the combi-steam at the correct temperature and the oven will calculate the humidity for you). 2. Grease a 23x12 cm loaf tin and line with baking paper. 3. In a large bowl, mash the bananas with a potato masher or fork. Add the remaining wet ingredients and stir well. 4. Add all the dry ingredients, except the chocolate, to the bowl and stir with a large spoon until almost combined. 5. Add the chocolate and stir in until well combined. 6. Scrape the dough into the lined pan and bake until risen and golden

(about 50 minutes to 1 hour). 7. Let cool in pan for 10 minutes, then turn out onto a wire rack and let cool completely. 8. Serve the banana bread in thick slices.

Fine fruity oats PORTIONS: 1-2 PREPARATION TIME: 5 MIN COOKING TIME: 15 MIN Ingredients: · 100 g of rolled oats · About 370 ml of milk or water · A small pinch of salt extra heated milk or cream, Fruit (such as raspberries, strawberries, bananas, kiwis, etc.) · Other garnishes: nuts, maple syrup or honey Preparation: 1. In a heatproof bowl, combine oatmeal and milk/water and mix together briefly. 2. Place the bowl in the cold steam oven and set to 100°C, steam setting (100% humidity). 3. Set the timer to about 15 minutes. 4. At the end of the cooking time, taste the oatmeal to make sure it's cooked to your liking. 5. Refine with fruit and toppings of your choice.

Potato Bread PORTIONS: 12-15 PREPARATION TIME: 20 MIN COOKING TIME: 1 HOUR Ingredients: · 55 g of granulated sugar · 210g mashed potatoes, warm or room temperature · 120 g butter softened · 2 large eggs · 2 teaspoons of salt · 2 teaspoons instant yeast · 185 ml lukewarm water, or milk for richer rolls · About 600g unbleached white bread flour tablespoons extra butter, melted (optional for the glaze) Preparation: 1. Place all ingredients except the extra melted butter in a large bowl and knead by hand or in a mixer to form a soft, smooth and elastic dough. 2. Place the dough in a clean bowl and let it rise in the steam oven on the “Cook” setting for about 30-40 minutes until the dough has doubled in size. The bowl does not need to be covered. If you don't have a dough cooking setting, you can achieve similar results with the steam function at 35°C (100% humidity). 3. Turn out the dough onto a floured surface and gently press down to remove any large air bubbles. Divide the dough into 16 pieces and shape each into a smooth roll. 4. Place the rolls in a lightly greased or baking paper-lined tin (approx. 22 x 32 cm). Place the mold in the steam oven and let the buns rise until they puff up (about 30 minutes). 5. While the pan is still in the oven, set the oven temperature to 180°C

on the combi-steam setting. If your oven has variable steam settings, choose 30% humidity (if you don't have variable steam settings, just set the temperature and combi-steam or fan-assisted steam and the oven will do the rest for you). 6. Bake the buns until golden brown, about 20 minutes, then remove from the oven and turn out onto a wire rack. If you want to add extra flavor to the buns, brush them with the extra melted butter while they're still hot. 7. Serve the buns warm or at room temperature.

Lemon Curd PORTIONS: 1-2 PREPARATION TIME: 10 MIN COOKING TIME: 25 MIN Ingredients: · 200 g butter, melted · 240 g of granulated sugar · 4 large lemons, yields approx. 150 ml juice plus · 4 large eggs · 4 egg yolks

zest

Preparation: 1. Place all ingredients in a heatproof bowl. 2. Mix well with the whisk, 3. Place the bowl in the combi-steam oven and set to 80°C, steam setting (full steam/100% humidity). 4. The bowl does not need to be covered. 5. Steam the curd for 15 minutes, then stir well and place in the oven for another 10 minutes until thickened to your liking. 6. The curd will thicken noticeably when the overall temperature has reached about 76°C and will continue to thicken until the oven temperature is 80°C. 7. When the curds are done, strain through a fine-mesh sieve over a bowl or pitcher and store in a well-covered container or jar with a lid in the refrigerator. 8. Serve.

Tasty Bagels PORTIONS: 4+ PREPARATION TIME: 5 MIN COOKING TIME: 1 HOUR Ingredients: · Approx. 145 ml water lukewarm; or more as (adjustment to dough consistency) · 1 teaspoon of sugar · 1 teaspoon instant yeast 250g unbleached white bread flour plus extra · 1 teaspoon of salt · Sesame or poppy seeds, flaked salt, cumin, garlic flakes, for sprinkling · only 1 egg white, lightly beaten, for sticking on

required

for kneading onion flakes or the topping

Preparation: 1. In the bowl of a stand mixer, add water and sprinkle over the sugar and yeast. Leave for 5 minutes until the yeast starts to bubble, then add the flour and salt. Knead well with the dough hook until the dough pulls away cleanly from the edges of the bowl and is smooth and elastic - about 5-7 minutes. If the batter looks too dry, add a little more water. 2. Place the bowl in the steam oven and set the oven to 38⁰C. 3. Let the dough rise for 30 minutes until it has roughly doubled in size. Remove the dough from the oven and turn it out onto a floured work surface. Set the oven to 100⁰C, steam setting (100% humidity). Line a couple of baking sheets with silicone paper and set aside. 4. Gently press and knead the dough to compact it, then divide into 4 equal portions. 5. Roll each portion into a ball, then use the handle of a wooden spoon

to poke a hole in the center of each ball of dough. Gently stretch and pull each piece of dough until the hole is about 5cm in diameter, then place on the baking trays lined with baking paper. 6. When all the bagels are formed, place the sheets in the oven and steam for 6 minutes. Remove from the oven and change the setting to 200⁰C, "combi steam". If you can set the humidity variable, use 5060% (if not, just select the combi-steam setting and the right temperature and the oven will calculate the humidity for you). 7. While the oven is heating up, top the bagels however you like by brushing with some egg whites and then sprinkling with sesame seeds, salt or flakes. 8. Place bagels in preheated oven and bake until golden and glossy (about 12-15 minutes.) 9. Allow to cool slightly and then eat with a filling of your choice.

Boiled Eggs PORTIONS: 3 PREPARATION TIME: 10 MIN COOKING TIME: 10 MIN Ingredients: · 3 eggs (large), at room temperature · Garnishes of your choice Preparation: 1. Preheat the oven to 95⁰C, steam setting (100% humidity). 2. Place the eggs in a stainless steel pan or on a wire rack. 3. Place the tray in the oven and time according to the instructions so that the yolk reaches the desired degree of hardness. 4. About 7 1/2 minutes: The egg whites are firm but fairly soft; the yolk is still firm with a tiny bit left in the middle. 5. About 8 minutes: The egg white is slightly set, the yolk is firm but quite "mushy". 6. Approximately 10 minutes: The egg white is fully set, the yolk is mostly set, with a little light orange still visible in the center. 7. Garnish to taste and serve.

Pumpkin Bread PORTIONS: 4 PREPARATION TIME: 10 MIN COOKING TIME: 45 MIN Ingredients: Puree (homemade or canned pumpkin) · 1 ½ eggs ml coconut cream (no coconut milk) · ½ teaspoon of vanilla extract · 125 g almond flour · 15 g grated coconut, unsweetened · ½ teaspoon baking powder · 1 teaspoon of ground cinnamon · 1 teaspoon ground ginger · ½ teaspoon ground cloves · ¼ teaspoon salt z Preparation: 1. Set your oven to 180⁰C on the combi-steam setting. If you have a variable steam setting, use 30%. If not, just select combi-steam with the right temperature and the oven will calculate the humidity for you. 2. Line a 23cm x 10cm loaf pan with parchment paper. 3. In a large pitcher, whisk together the pumpkin puree, eggs, coconut cream, and vanilla until smooth. Put aside. 4. Place the remaining ingredients in a large bowl and whisk together. 5. Pour in the wet mixture and stir until combined and there are no lumps - it will be quite wet. 6. Pour the batter into the loaf tin lined with baking paper and bake

until the bread has risen, is golden brown and can be easily pierced with a skewer (approx. 40 - 45 minutes). 7. Allow to cool to lukewarm in the mold, then carefully lift out and allow to cool completely. 8. Slice and serve.

Roasted Stone Fruit PORTIONS: 3 PREPARATION TIME: 10 MIN COOKING TIME: 20 MIN Ingredients: · Approx. 650 g apricots, peaches, plums or washed, stoned and quartered · ½ vanilla bean, cut open · About 50 g of granulated sugar

nectarines,

Preparation: 1. Preheat your oven to 180˚C, "combi steam setting". 2. If your oven has a variable steam setting, use 100% steam. If not, just set the combi-steam at the right temperature and the oven will figure out the humidity for you. 3. Place all of the fruit in a bowl that will comfortably accommodate the pieces. If you have enough space, put it in cut side up. 4. Halve the vanilla bean and add it to the fruit. 5. Sprinkle with sugar. 6. Place the covered bowl in the oven and bake until the fruit is bubbly, soft and syrupy and beginning to brown around the edges, about 20 minutes. 7. If it's not soft enough for you, put it in the oven for a few more minutes. 8. Allow to cool to room temperature in the casserole dish, then refrigerate for up to 4 days or freezer for a few months.

MAIN COURSES Soy Sauce Chicken PORTIONS: 3-4 PREPARATION TIME: 10 MIN COOKING TIME: 35 MIN Ingredients: · 1-1.5 kg whole chicken · 4 tablespoons of honey · 1 head of ginger, approx. 1 cm long, peeled and strips · 4 garlic cloves, crushed · 85 ml dark soy sauce · 2 tablespoons of white vinegar · 4 spring onions, roughly chopped · 2 teaspoons of chilli paste · 1/2 teaspoon ground white pepper

cut into fine

Preparation: 1. Preheat the oven to 200°C, setting "combi-steam". If your oven has a variable steam setting, choose 60%. If not, just select combi-steam at the right temperature and the oven will do the rest for you. 2. Place the chicken skin-side up in a deep casserole dish. Mix the remaining ingredients and pour over the chicken. 3. Roast the chicken until cooked through, about 35-40 minutes. If the skin is getting too brown, cover loosely with a piece of foil halfway through cooking. 4. When chicken is done , cover and let rest 15 minutes before carving and serving.

5. Serve with steamed rice and green vegetables, and add some chilli paste if you like it spicy.

Turkey salad with delicious dressing PORTIONS: 3-4 PREPARATION TIME: 20 MIN COOKING TIME: 5 MIN Ingredients: For the salad: · 300-450g cooked turkey/chicken, cold; cut into bite-sized pieces 150 - 200 g dried rice vermicelli (or glass noodles are suitable ) · 1 cucumber, medium, sliced · 1 red bell pepper, small, sliced · 160 g of bean sprouts · 3 spring onions, finely sliced · 2 teaspoons sesame oil · ½ bunch fresh coriander, leaves picked · ½ bunch of fresh mint, leaves picked 55g roasted peanuts or cashews, chopped (optional) For the dressing: · 1 garlic clove chopped 1 red chilli, chopped (deseed ) 2 tablespoons caster sugar · Juice 2 limes tablespoons of fish sauce, to taste Preparation: Prepare the salad: 1. Prepare the noodles according to package directions. 2. Drain well and cut into shorter pieces if they are too long.

3. Mix half of the dressing with the turkey and set aside while you assemble the other ingredients. 4. Enter the drained noodles, the bean sprouts, the 5. Put the cucumber, the peppers and the spring onions in a bowl with the turkey dressing and the sesame oil. 6. Mix well, then taste and add more dressing if needed. 7. Mix in the herbs and arrange the salad. 8. Scatter the nuts on top and serve. For the dressing: 1. Mix all the ingredients in a bowl, using the smaller amount of fish sauce. 2. Mix in 60ml water and taste. 3. Season to taste with more lime juice or fish sauce if needed.

Meatballs with tomato sauce PORTIONS: 5-6 PREPARATION TIME: 20 MIN COOKING TIME: 45 MIN Ingredients: · 400 - 500 g of minced meat · 1 large onion, finely chopped and divided in · 80 g fresh breadcrumbs Parmesan cheese, finely grated (optional, but · 1 egg, lightly beaten · 1 teaspoon ground black pepper · 1/2 teaspoon of salt · 2 cloves of garlic, minced · 750ml tomato passata or a can of mashed · 2-3 tablespoons of fish sauce to taste · 250 ml of water

half recommended)

tomatoes

Preparation: 1. Preheat the oven to 220°C, combi-steam setting. 2. If your oven has a variable steam setting, use 50% (if not, just set your oven to combi-steam). 3. Place half the onion in a bowl with the ground beef, breadcrumbs, cheese and egg and mix together with clean hands. 4. Shape the mixture into about 24 tablespoon sized patties and place on a firm dish. 5. Cook the meatballs until they begin to brown, about 12 minutes. 6. Meanwhile, mix the remaining onions and garlic in a small bowl. 7. When the meatballs are browned, remove the pan from the oven, place the meatballs on one side of the pan and add the remaining onion and garlic, toss with the pan juices and spread into a thin even layer.

8. Place pan back in oven until onion and garlic are softened, about 5 minutes. 9. Reduce the oven temperature to 160°C. Add the tomato passata or mashed tomatoes and about 120ml water to the pan and mix to combine. 10. Cook for another 30 minutes, stirring halfway through and adding a little water if the sauce is too thick. 11. Serve the meatballs with cooked spaghetti and garnish with extra parmesan and basil leaves.

Chili con carne PORTIONS: 4-5 PREPARATION TIME: 10 MIN COOKING TIME: 4 HRS Ingredients: · 1.5 – 2kg beef brisket in one piece · 4 garlic cloves, peeled · 1 ½ onions, peeled and quartered · 2 dried chillies, left whole · 250 - 380 ml of tomato puree · 3 teaspoons sweet paprika · 2 teaspoons ground coriander · 1 ½ teaspoons ground cumin · 1 teaspoon of ground cinnamon · ½ teaspoon ground black pepper · 1 teaspoon of salt 400-500g canned black beans, 1 can, drained · Sides: avocado, salsa, sour cream, hot sauce, cheese, diced peppers, tortilla chips, or to taste.

shredded

Preparation: 1. Place the meat, fat-side up, in a deep casserole dish or stainless steel skillet. Scatter the garlic, onions, and chili peppers around the meat. 2. Mix the tomato paste, spices and salt in a small bowl and pour over the meat and vegetables. 3. Put the dish in the oven and set to 120°C, "combi steam". If your oven has a variable steam setting, use 80%. If not, then simply set the combi-steam at the right temperature and the oven will determine the humidity itself. You do not need to preheat for this dish.

4. Cook until meat is tender and vegetables are falling apart, about 3 ½ to 4 hours. 5. Let the cooked meat sit for 20 minutes, then shred it with a couple of forks and discard any large chunks of fat. 6. Stir in the drained beans and serve as desired.

Broccoli Zucchini Soup PORTIONS: 3-4 PREPARATION TIME: 10 MIN COOKING TIME: 35 MIN Ingredients: · 500 ml vegetable broth or chicken broth · 2 tablespoons of olive oil leek , sliced (white parts only) · 1 clove of garlic, slicedbroccoli , finely sliced, and florets broken into 5cm pieces · 100 g baby spinach leaves zucchini large, cut into 2.5 cm pieces · 3-4 tablespoons of heavy cream or plain yogurt,

and light green stems cut

for serving

Preparation: 1. Set the oven to 100°C, steam setting (100% humidity). 2. Place the leeks, garlic and oil in a deep saucepan or tray. 3. Cook (do not cover) until leeks are tender, about 12-15 minutes. 4. Add the broccoli, zucchini and broth to the leeks. 5. Cook until the vegetables are quite tender, about 20-25 minutes, then add the spinach leaves and cook for a minute or two more to wilt. 6. Allow the soup to cool slightly, then puree (use a food processor or hand blender). 7. If necessary, thin the soup with a little broth or water and check the seasoning. 8. Serve the soup hot and top each bowl with cream or yoghurt.

Roasted salmon with lemon & butter PORTIONS: 3-4 PREPARATION TIME: 15 MIN COOKING TIME: 30 MIN Ingredients: · 4 tablespoons olive oil, halved · 455 g baby potatoes, halved · 1 teaspoon black pepper, coarsely ground · 1.5 teaspoons of flake salt, divided in half · 600 g salmon, skinless, in one piece or smaller · 5 tablespoons of salted butter 90 g · 1 large lemon, zest and juice · 1 teaspoon Dijon mustard · 1 tablespoon of apple cider vinegar · 80 g arugula arugula

fillets

Preparation: 1. Preheat the oven to 220°C, combi-steam setting. If your oven has a variable steam setting, choose 50%. If not, simply set combi-steam at the right temperature and the oven will create the steam for you. 2. In a shallow pan, add the potatoes, 2 tablespoons olive oil and half the salt. Toss well and cook for 20 minutes. 3. Remove the potatoes from the oven and slide them to the edge of the pan. Place the salmon in the center crevice and rub with the remaining oil, pepper and salt. 4. Place the pan back in the oven and cook the salmon until tender, about 8 minutes. 5. While the salmon is cooking, prepare the burnt butter. Place the butter in a medium saucepan and heat over medium-high. 6. Melt the butter, then sizzle and bubble until the milky ingredients

turn brown and it smells nutty. 7. Once ready, transfer to a heatproof bowl and stir in the lemon zest and 1 tablespoon of the juice. 8. 5 tablespoons salted butter, 1 lemon 9. Mix the mustard and apple cider vinegar and mix into the rocket/rucola. 10. When the salmon comes out of the oven, pour over the burnt butter and serve with the potatoes and arugula.

Parmesan Chicken PORTIONS: 3-4 PREPARATION TIME: 10 MIN COOKING TIME: 35 MIN Ingredients: · 180 g fresh, white or wholemeal breadcrumbs, on your choice · 100 g of grated parmesan cheese · 2 tablespoons finely chopped parsley or mixed your choice · 1 clove of garlic, chopped · 60 g melted butter · ground black pepper · 4 chicken breasts ( 200g each), trimmed and create 8 thin fillets

depending

herbs of

halved to

Preparation: 1. Preheat the oven to 200°C, combi-steam setting. If your oven has variable steam settings, select 60% (high steam). If not, simply set the combi steam at the right temperature and the oven will do the rest. 2. Line a baking sheet with non-stick parchment paper and set aside. 3. Mix together the breadcrumbs, parmesan, parsley, garlic, butter and a good pinch of pepper to taste. 4. Place the chicken in the prepared pan and cover with the breadcrumb mixture. 5. Layer the breadcrumb mixture on each fillet and press down lightly without crushing. 6. Bake in preheated oven until chicken is cooked through and crumbs are golden, about 12 minutes. 7. Serve with roasted vegetables or a green salad.

Chicken, squash and chorizo PORTIONS: 4-6 PREPARATION TIME: 10 MIN COOKING TIME: 25 MIN Ingredients: · 1 chorizo sausage sliced · 1 kg pumpkin peeled, cored and cut into 4 cm 600g skinless, boneless chicken thighs, halved loaf of crusty white bread, day old, torn into (about the size of the squash) · 1 clove of garlic, chopped · 60 - 80 ml of olive oil · 4 sprigs of rosemary · 3 tablespoons basil pesto, for serving

cubes large pieces

Preparation: 1. Set your oven to 200⁰C, combi-steam. If your oven has a variable steam setting, use 30%. If not, just select combi-steam with the right temperature and the oven will adjust the humidity for you. 2. Mix together all the ingredients except the rosemary and pesto. You can either do this in a large bowl or directly on a baking sheet. 3. Season well with salt and pepper and spread the ingredients in a single layer on the baking sheet. 4. Spread the rosemary on the trays and bake for 25 minutes or until cooked through, browned and crispy. If you used 2 sheets, you may need to switch sheets one at a time to cook evenly. 5. Drizzle some pesto over the finished dish and serve as desired.

Chicken with maple, lime and ginger PORTIONS: 4-6 PREPARATION TIME: 10 MIN COOKING TIME: 25 MIN Ingredients: 610g chicken fillets or boned skinless thighs · 125 ml pineapple juice · 2 tablespoons ketchup · 2 tablespoons light soy sauce · 2 tablespoons pure maple syrup, or honey · 1 tablespoon dark brown sugar 1 inch fresh ginger, a thumb-sized piece, peeled · 2 garlic cloves, chopped · 1 ½ teaspoons ground cumin · 1 lime, zest and juice · 3 sweet potatoes, small to medium, cut into · 1 tablespoon of olive oil · ½ teaspoon ground cumin · 4 sprigs of fresh parsley, chopped chilli , finely garnish (optional) ●

and grated

wedges

chopped, for

Preparation: 1. Mix everything except the chicken and sweet potatoes in a small saucepan and bring to a boil over high heat. 2. Cook until mixture is reduced by half, then remove from heat and allow to cool slightly. 3. Set your oven to 200˚C, combi-steam setting. If you have a variable steam setting, use 80% or 100%. If not, simply set the combi-steam at the right temperature and the oven will compensate for the humidity. 4. Mix the chicken with the sauce in a tightly fitting casserole dish.

5. Toss the sweet potatoes with the oil and cumin and place on another sheet in a single layer. 6. Put the sweet potatoes in the oven. If using chicken thighs, add them now (potatoes on bottom rack and chicken on top) and cook until tender and browning on the edges, about 20-25 minutes. 7. If using fillet pieces, first cook the sweet potatoes for 10 minutes, then add the chicken and cook for another 12-15 minutes. 8. Sprinkle the chicken with parsley and chilli if desired and serve hot with steamed rice or flatbread and the sweet potato wedges.

Tandoori chicken PORTIONS: 4 PREPARATION TIME: 15 MIN COOKING TIME: 30 MIN Ingredients: · 1.5 kg whole chicken · 1 teaspoon ground cumin · 1 teaspoon ground coriander · 1 teaspoon ground ginger · 1.5 teaspoons paprika powder · 1 teaspoon of turmeric · 0.5 teaspoon of cayenne pepper · 1 teaspoon of fine salt · 2 garlic cloves, crushed · 2 tablespoons plain yoghurt · 1 ½ lemons juiced Preparation: 1. Preheat the oven to 220°C, setting "combi-steam". If your oven has a variable steam setting, choose 30% (if not, just set combi-steam at the right temperature and the oven will figure out the humidity for you). 2. Mix together all the ingredients except the chicken in a small bowl. 3. Cut deep slits in the chicken breast and thighs (this will cook faster but also absorb the marinade better) and rub the marinade on both sides of the chicken. 4. Place the chicken breast-side-up and legs-up on a wire rack over a casserole dish or baking sheet to allow air to circulate around the meat. 5. Place the tray in the preheated oven until the chicken is cooked through and the marinade has turned a dark golden color (about 25-30 minutes).

6. Remove from the oven and let rest in a warm place for 5-10 minutes before carving and serving.

Asian Beef Ribs PORTIONS: 4-6 PREPARATION TIME: 10 MIN COOKING TIME: 4 HRS Ingredients: · 130 ml of water · 1 kg of beef ribs · 100 g dark brown sugar · 125 ml dark soy sauce · 4 cloves of garlic, peeled and pressed · 1 piece of ginger a piece of about 2.5 cm, sliced · 3 star anise whole chili pepper, sliced (or a few chillies)

whole dried

Preparation: 1. Mix everything except the meat in a casserole dish or deep pan. Add the meat, flip and marinate in the fridge for a couple of hours. 2. When ready to cook, set your oven to 120⁰C (combi steam). If your oven has a variable steam setting, use 60-80%. If not, just set combi steam at the right temperature and the oven will take care of the humidity. 3. Cook for about 3 ½ hours, turning the meat a few times 4. If your steam oven does not have a plug, you will probably need to add water once or twice during cooking. 5. The dish is ready when the meat can be easily mashed with a fork. 6. Serve with steamed rice and vegetables, and add chopped fresh chili peppers and coriander leaves.

Soy Ginger Chicken with Rice

Steamed

PORTIONS: 4-6 PREPARATION TIME: 10 MIN COOKING TIME: 20 MIN Ingredients: · 550 ml of water · 310 g jasmine rice or other long grain rice · 60 ml Ketjap Manis, Indonesian sweet soy · 60 ml dark soy sauce · 1 tablespoon sesame oil · 1 thumb-sized piece of ginger, peeled and · 2 garlic cloves, crushed chilli , sliced (optional) 500g chicken fillets, trimmed if necessary · 4 spring onions, thinly sliced deseeded and · 1 small head of broccoli, broken into florets

sauce

grated

thinly sliced

Preparation: 1. Set the oven to 100⁰C, steam only (100% humidity). 2. Mix the rice and water in a shallow bowl. 3. Place in the oven and set the timer for 7 minutes. 4. While the rice is cooking, mix the sauces, sesame oil, ginger, garlic, chilli and chicken and divide into a second bowl. 5. Distribute the vegetables evenly over the chicken. 6. When the rice timer is up, place the chicken and vegetables in the oven and set the timer for an additional 12 minutes. 7. At the end of cooking, check the chicken for doneness and continue cooking for a minute or two if undercooked. 8. Fluff the rice with a fork and arrange the chicken and vegetables over

the rice and drizzle with the sauce.

Cauliflower salad with pomegranates and dressing PORTIONS: 4-8 PREPARATION TIME: 20 MIN COOKING TIME: 20 MIN Ingredients: · 1 clove of garlic, chopped cauliflower , broken into florets · 1 teaspoon ground coriander · 1 ½ teaspoons ground cumin 3 teaspoons sumac (or a squeeze of lemon juice ) · ½ teaspoon of salt · 60 ml olive oil · 3 tablespoons of pumpkin seeds · 1 tablespoon of sunflower seeds · 1 tablespoon sesame seeds · 120g Greek yoghurt, unsweetened, or plain yoghurt · Juice of 1 large orange · 60ml olive oil · 80g pitted and chopped dates · The seeds of 1 medium-sized pomegranate · 1 ½ lemons juiced Preparation: 1. Set your oven to 230⁰C on the combi-steam setting. If your oven has a variable steam setting, use 50-60%. If not, just set the combi-steam at the right temperature and the oven will figure out the humidity for you. 2. Place the cauliflower florets in a large, sturdy stainless steel tray. Mix the garlic, spices, salt and oil in a small bowl, pour this mixture over the cauliflower and toss. 3. Place the tray in the oven and roast until the cauliflower is nicely golden brown, about 20 minutes.

4. While the cauliflower is cooking, toast the seeds in a dry skillet over medium-high heat until nutty and beginning to pop. 5. Remove from heat, transfer immediately to a small bowl to stop them from cooking and set aside. 6. In another small bowl, whisk together the yoghurt, orange juice and oil, season with salt and pepper and set aside. 7. When the cauliflower is done, transfer to a large platter or shallow dish and sprinkle with the dates. 8. Drizzle over the yoghurt dressing and sprinkle over the toasted seeds and pomegranate seeds just before serving.

Mexican Chicken Salad PORTIONS: 4 PREPARATION TIME: 20 MIN COOKING TIME: 10 MIN Ingredients: Liter light chicken broth or salted water · 450 g chicken breasts · 2 ears of sweet corn · ¼ kale, thinly sliced · ¼ red or violet cabbage, finely chopped · 1 avocado peeled and diced · Juice 3 limes, yields about 3 tablespoons · 3 tablespoons of olive oil · 1 teaspoon smoked paprika powder or chipotle · 2 tablespoons pickled jalapeños, finely chopped · Salt · 60 g shredded tortilla chips · 60 g toasted and roughly chopped almonds

powder

Preparation: 1. Place the chicken and broth in a small saucepan over medium-high heat. 2. Bring to the boil and immediately reduce the heat so the liquid is barely simmering. Continue cooking until the chicken is cooked through, about 10-15 minutes. 3. Remove from the heat and allow the chicken to rest in the cooking liquid for 15-20 minutes. 4. While the chicken is cooking, steam or boil the corn until tender,

about 8-10 minutes. 5. Cut the kernels off the corn cobs. 6. Cut or shred the chicken into bite-sized pieces. 7. Place cabbage, chicken, corn and avocado in a large salad bowl. 8. Whisk together the lime juice, oil, smoked paprika and jalapeño and season with salt. Pour this mixture over the salad and stir gently without crushing the corn or avocado. 9. Garnish with the almonds and shredded tortilla chips and serve.

VEGETARIAN Miso Fish with Ginger Dressing PORTIONS: 3-4 PREPARATION TIME: 10 MIN COOKING TIME: 15 MIN Ingredients: · 225 g green beans, trimmed · 400 - 600 g of white fish fillets · 1 bunch baby carrots, washed, cut in half · 1 bunch baby broccoli or 1/2 head broccoli; (cut the broccoli into small florets)onions , trimmed and thickly sliced extra spring onion, trimmed and finely sliced inch ginger, a thumbsized piece, peeled and finely grated · 2 teaspoons sesame oil · 2 teaspoons white miso paste · 60 ml rice wine vinegar, if necessary also apple cider vinegar · Steamed brown or white rice for serving (optional) Preparation: 1. Preheat the combi-steam oven to 100°C. 2. Place the vegetables in an even layer on a large stainless steel tray. 3. Make 4 gaps between the vegetables and place the pieces of fish in these gaps. 4. Top each piece of fish with the thickly sliced spring onions, then season everything with a little salt. 5. Place the tray in the oven and cook for 10 minutes, or until the fish is cooked through and the vegetables are just tender.

6. While the fish and vegetables are cooking, prepare the dressing. For the dressing: 1. Mix together shallots, ginger, miso paste, vinegar and sesame oil. 2. Season with salt and pepper and set aside until ready to use. 3. When the fish and vegetables are cooked, serve immediately with steamed rice and drizzle over the dressing. 4. Serve.

Chinese Steamed Rice PORTIONS: 5-6 PREPARATION TIME: 10 MIN COOKING TIME: 25 MIN Ingredients: · 1 teaspoon sesame oil · 1 tablespoon of oil · 2 - 3 cloves of garlic, chopped · ½ - 1 root ginger, 1 cm long, grated · 1 small onion, finely chopped · 2-3 star anise whole · 2 tablespoons of Chinese rice wine Shaoxing · 2 tablespoons of oyster sauce · 1 tablespoon dark soy sauce · 720 ml light chicken stock or vegetable stock · Approx. 300 - 400 g long grain rice onions , sliced, for serving (optional) · Pickle for serving, optional · Pickled carrot for serving, optional · 6 eggs 1 egg per person, fried, for serving

wine

green onions,

(optional)

Preparation: 1. Preheat the oven to 100°C, steam only setting (100% steam). 2. In a large stainless steel skillet, add oil, sesame oil, garlic, ginger, onion, and star anise and stir. 3. Place in the oven for 5 minutes. 4. While the garlic, ginger, and onions are cooking, in a pitcher, stir together the vinegar, oyster sauce, soy sauce, pepper, and chicken broth.

5. When the timer is up, add the rice and broth to the onion mixture. 6. Stir everything and put in the oven for 20 minutes. 7. At the end of the cooking time, fluff the rice with a fork and let it sit for 1-2 minutes before serving with spring onions, pickles and a fried egg. 8. Refine the rice with some curry powder (of your choice).

Casserole with Mediterranean vegetables and haloumi PORTIONS: 2-3 PREPARATION TIME: 10 MIN COOKING TIME: 15 MIN Ingredients: · 300-350g Cremini mushrooms, halved pepper , cut into 1 inch pieces · 250 - 300 g Haloumi cheese, diced into approx. 15 pieces zucchini , medium, halved lengthwise and sliced into wedges · 4 crushed garlic cloves, skinless · 3 tablespoons of olive oil · 1 red chilli, sliced or ½ teaspoon chilli flakes · 1 lemon · 1 teaspoon of dried oregano Preparation: 1. Preheat the oven to 220°C, setting "combi-steam". If your oven has a variable steam setting, choose 50% humidity. 2. Simply set the combi-steam at the right temperature and the oven will determine the humidity for you. 3. Place all ingredients, except lemon, in a sturdy baking pan or castiron casserole dish and toss gently to combine. 4. Spread them evenly so everything is in a single layer. 5. Halve the lemon and squeeze the juice from one half over the food in the pan. 6. Save the other half for serving. 7. Cook until the haloumi is sizzling and golden on the edges and the vegetables are tender, about 15 minutes.

Brussels sprouts casserole PORTIONS: 4-6 PREPARATION TIME: 10 MIN COOKING TIME: 25 MIN Ingredients: · 710 g Brussels sprouts, stem ends trimmed, · 1 thinly sliced shallot, or ¼ brown onion · 1 clove of garlic, finely chopped · 2 tablespoons of olive oil · Flake salt · ground black pepper 190ml room temperature crème fraîche) · 100 g fresh breadcrumbs from about 3 slices of bread · 85 g Gruyère cheese, finely grated

halved

cream (or sandwich

Preparation: 1. Preheat the oven to /220℃, combi-steam setting. If your oven has a variable steam setting, choose 80%. If not, simply set combi steam at the right temperature and the oven will do the rest. 2. Place the Brussels sprouts, shallot, garlic and olive oil in a round casserole dish (30 cm). 3. Season with salt and pepper and roast, turning once or twice, until sprouts are tender and beginning to color, about 12 minutes. 4. Leave the oven at the same temperature but turn off the steam. 5. Pour the cream over the Brussels sprouts. Then sprinkle half of the breadcrumbs, the cheese and the remaining breadcrumbs on top. 6. Place back in oven until cheese and crumbs are golden brown, about 10-15 minutes. 7. Let the casserole rest for a few minutes before serving.

Vegan Brussels Sprout Salad PORTIONS: 4-6 PREPARATION TIME: 20 MIN COOKING TIME: 15 MIN Ingredients: Dressing: · 60 ml of water · 130 ml olive oil · 2 tablespoons apple cider vinegar · 1 shallot finely diced · 2 tablespoons Dijon mustard · Salt and pepper to taste Salad: · 375 ml light vegetable stock · 170 g pearl couscous · 450 g Brussels sprouts, divided evenly between two bowls · 2 tablespoons of olive oil 50g toasted pecans, roughly chopped · 60 g dried cranberries or currants · Salt and pepper to taste Preparation: Prepare the dressing: 1. Put all the ingredients in a sealable container and shake well. Put aside. In the steam oven: 1. Preheat the oven to 100℃, steam setting (100% steam).

2. Place the couscous in a shallow pan and cover with the broth. 3. Place in the preheated oven and cook for 15 minutes. When the couscous is done, remove from the oven, fluff and place in a serving bowl. 4. Set the oven to 220℃, combi steam setting. If your oven has a variable steam setting, select 80% (high steam). If not, simply set combi steam at the right temperature and the oven will do the rest for you. 5. Clean part of the Brussels sprouts, cut in half and place in a roasting pan. 6. Drizzle with oil and cook until Brussels sprouts are tender and beginning to blacken around the edges, about 12 minutes. 7. Serve.

Fried Egg Rice PORTIONS: 4-6 PREPARATION TIME: 15 MIN COOKING TIME: 10 MIN Ingredients: · 6 large eggs, lightly beaten · 2 tablespoons of peanut oil or sunflower oil · 1 head of ginger, about 5 cm long, finely · 3 garlic cloves, finely chopped medium onion, · 5 slices of bacon, diced · 1 teaspoon superfine sugar

chopped finely diced

Shaohsing wine (or dry sherry) · ½ Wombok Chinese cabbage, shredded · About 1 kg of cooked rice · 2 tablespoons of oyster sauce · 3 teaspoons of Maggi spice · ½ teaspoon sesame oil · 3 spring onions, finely chopped · Approx. 65 g light soy sauce chilli , finely chopped Preparation: 1. Heat the oil in a large wok over high heat until it appears to be shimmering. Add the eggs, gently whisking them back and forth until cooked. 2. Lift the eggs onto a paper towel-lined plate and set aside and return the wok to the stove. 3. There should be some oil left over from cooking the eggs in the wok - if it looks completely dry add ½-1 tablespoon more. 4. Add the ginger, garlic and onion to the wok and stir-fry until

softened. 5. Add the bacon and cook for a few minutes until it starts to brown. Then add the sugar and Shao Xing wine and cook until the wine evaporates. 6. Add the cabbage, stir and cover the wok for a minute or two to allow the cabbage to begin to steam. 7. Once the cabbage starts to soften, add the rice, oyster sauce, maggi seasoning, sesame oil, scallions and boiled eggs. 8. Stir well, lightly breaking the eggs into bite-sized pieces. Cook for another 3 to 4 minutes until heated through. 9. Serve the rice hot and add soy sauce and chili.

SNACKS Egg bites with bacon and cheese PORTIONS: 4 PREPARATION TIME: 10 MIN COOKING TIME: 45 MIN Ingredients: · 3 slices of bacon, cooked and halved · 6 large eggs · 60 g grated Gruyere cheese or another Swiss · 65 g cream cheese, as a substitute - cottage

cheese cheese or cream

Preparation: 1. Preheat your combi-steam oven to 80°C, “Steam” setting only. 2. Place your glasses (or ramekins or bowls) in a pan. 3. Place a piece of bacon in each jar and press to the bottom. 4. Place the remaining ingredients in a blender or food processor and blend until fine. 5. Pour the egg mixture into the jars and screw the lids on tight enough to seal, but not as tight as you can - if you tighten them too much, the air pressure that builds up during cooking can't escape and the glasses could break. 6. If using casserole dishes or bowls, cover with heat-resistant plastic wrap. 7. Bake the egg bites for 30 minutes, then remove from the oven and either serve or refrigerate immediately.

Creamy Hummus PORTIONS: 4-8 PREPARATION TIME: 10 MIN COOKING TIME: 20 MIN Ingredients: 310g dried chickpeas, soaked overnight (the chickpeas should be hot or warm to make the hummus) · 245 g tahini sesame paste tablespoons freshly squeezed lemon juice, more or less as needed cloves of garlic, chopped more or less depending on your taste · 6 tablespoons water, ice cold; you may need something more · 1.3 teaspoons of fine salt · Extra virgin olive oil for serving Preparation: 1. Drain the chickpeas and place in a food processor. Process them until you get a stiff paste. You may have to scrape the bowl a few times to mix all the chickpeas together. 2. With the food processor running, add the tahini, lemon juice, garlic and salt. 3. Slowly pour in the ice water and continue to mix until you have a very smooth and creamy paste, about 4-5 minutes. 4. Place the hummus in a bowl and press cling film directly onto the surface to avoid a skin forming. 5. You can serve the hummus immediately and drizzle with a little olive oil, but it tastes best after it has sat for an hour to allow the flavors to meld.

Fine dip with walnuts PORTIONS: 8-12 PREPARATION TIME: 10 MIN COOKING TIME: 5 MIN Ingredients: · 2 red peppers, roasted, peeled and seeded · 4 tablespoons of olive oil · 125 g of walnuts · ½ peeled clove of garlic tablespoon tomato paste (optional) · 100 g of breadcrumbs tablespoons pomegranate molasses (or balsamic vinegar) teaspoon Aleppo Pepper Flakes – (or regular pepper or chilli flakes) · 1 teaspoon of sugar · 1/2 teaspoon of salt Preparation: 1. Place all the ingredients in the bowl of a food processor and run until you have a fine, thick dip. 2. Open the lid and taste - you may want to adjust the seasoning by adding a little more salt or sugar, or a little more pomegranate molasses. If it's too thick, add a little more olive oil. 3. Transfer the dip to a serving bowl and drizzle with additional oil, then sprinkle with chopped parsley and walnuts, if desired. 4. Serve or keep covered in the fridge where it will keep for a few days. 5. Bring the dip to room temperature before serving.

Twice Baked Potatoes PORTIONS: 4-6 PREPARATION TIME: 30 MIN COOKING TIME: 1 HOUR Ingredients: · 5 slices of bacon, diced · 5 large, potatoes · 50 g of sour cream · 2 teaspoons Dijon mustard teaspoon horseradish (optional) · 2 tablespoons of butter · 3 spring onions, finely chopped ears of candy corn, peeled and seeds removed (frozen corn is a good substitute) · Black pepper for seasoning · 115 g grated cheese eg cheddar or your choice · 1/2 teaspoon of salt · Chili powder (optional) Preparation: 1. Preheat the oven to 180°C and combi-steam. If your oven has a variable steam setting, use 60%. If not, simply set combi-steam at the right temperature and the oven will calculate the humidity for you. 2. Prick the potatoes with a fork and place on a baking sheet. Cook the potatoes until completely tender (a small knife should feel no resistance in the center), about 45 minutes to an hour. 3. Remove and let cool for about 15 minutes. Increase the oven temperature to 220°C (same settings). 4. While the potatoes are cooling, transfer the bacon to another sheet and cook until golden and sizzling, about 10 minutes.

5. Remove and turn the oven heat down to 180°C. 6. Halve the potatoes at the widest point so they lay fairly flat when unfolded. Scoop out the flesh from each half, leaving a 1/2-inch border to keep them from collapsing. 7. Place the shells back in the baking sheet. 8. Mash the hollowed out potato flesh with the sour cream, mustard, horseradish (if using) and butter. Stir in 2/3 of the cooked bacon (save the rest for sprinkling), the spring onions and corn and season well with black pepper. 9. Put the potato mixture back into the bowls and spread evenly. 10. Sprinkle with the cheese and bake until potatoes are done and cheese is bubbly and golden, about 15 minutes. Garnish with some chilli powder (optional).

Leek and mushroom tart PORTIONS: 2-4 PREPARATION TIME: 10 MIN COOKING TIME: 30 MIN Ingredients: · 460 g mushrooms, torn into slices or thick · 2 tablespoons of butter leeks , halved lengthwise and sliced (discard · 2 sprigs of fresh thyme, leaves picked · 2 garlic cloves, chopped · 2 tablespoons dry sherry · 1 teaspoon of salt · 0.5 teaspoon of ground black pepper · 1 sheet of puff pastry, frozen, 30 cm squares, · 3 tablespoons mascarpone cheese, optional, for

pieces the greens)

defrosted serving

Preparation: 1. Preheat the oven to 200°C, combi-steam setting. If your oven has variable steam, choose 50% (if you don't have variable steam, just select the combi-steam or convection setting at the right temperature and the oven will calculate the humidity for you). 2. Place the butter, mushrooms, leeks, thyme and garlic in a heavy-duty round (30cm) pan or rectangular pan (23cm x 33cm). Give it a quick stir, but don't be too careful to ensure everything is perfectly mixed. 3. Place the pan in the preheated oven and bake for 5 minutes, then stir in the melted butter. 4. Add the sherry, salt and pepper, stir again briefly and return the pan to the oven for a further 8-10 minutes, until the leeks are quite tender and the mushrooms have reduced to about a third of their volume. 5. Remove the pan from the oven and place the batter directly onto the

mushroom mixture, covering it completely. 6. Place pan in oven and bake until crust is puffed and golden, about 12-15 minutes. 7. Remove from the oven and immediately invert onto a large plate or board to serve. Remove any vegetables left in the pan and place back on top of the tart. 8. Cut into pieces and top each piece with a spoonful of mascarpone cheese. 9. Serve hot or warm with a green salad dressed with vinegar and mustard.

Cherry Tomato Tart PORTIONS: 8-12 PREPARATION TIME: 10 MIN COOKING TIME: 10 MIN Ingredients: · 1 sheet of store-bought puff pastry (30cm square), thawed · 150 g of hard ricotta cheese · 60 g basil pesto - store-bought pesto is sufficient · 12 cherry tomatoes or · Grape tomatoes, halved Preparation: 1. Preheat your oven to 200⁰C, combi-steam setting. If your oven has a variable steam setting, use 50%. If not, just set the combi-steam at the right temperature and the oven will calculate the humidity for you. 2. Lightly grease a dark baking tray or line it with silicone paper/baking paper. 3. Divide the dough in half crosswise, then cut each half crosswise into 4 rectangles. Space the rectangles out on the baking sheet and use a sharp knife to score a 5mm border around each piece. Be careful not to cut through all of the dough. 4. Divide the ricotta among the pastry rectangles, spreading to the scored edges. Place three small dabs of pesto on each piece, then place a halved cherry tomato, cut-side up, on top of the pesto. 5. Bake the tarts for 12 minutes until the tomatoes are soft and the dough is golden brown. Serve hot or warm.

Carrot Hummus PORTIONS: 6-10 PREPARATION TIME: 10 MIN COOKING TIME: 20 MIN Ingredients: · 1 teaspoon ground coriander · 1 teaspoon cumin seeds or slightly less ground · 2 tablespoons of olive oil · 1 teaspoon of honey · 6 large carrots (approx. 700g), peeled and cut pieces · 2 pressed garlic cloves, with skin 1/2 lemon (juice only) orange , juice only · 4 tablespoons of tahini · ½ teaspoon of salt · ¼ teaspoon ground black pepper

cumin

into 5cm

Preparation: 1. Preheat your oven to 200⁰C, combi-steam setting. If your oven has a variable steam setting, use 80%. If not, simply set combi-steam at the right temperature and the oven will calculate the humidity for you. 2. Mix the spices, oil and honey in a small bowl. 3. In a large, firm baking sheet, place the carrots and garlic cloves and add this mixture, tossing to cover. Cook for 20-25 minutes, until the carrots are very soft and starting to turn black around the edges. 4. Place the hot carrots in the bowl of a food processor and add the remaining ingredients. 5. Blend until you have a very fine puree, adding a little water if it's too thick . 6. Allow to cool and serve slightly warm or at room temperature.

Puff Pastry Cheese Sticks PORTIONS: 8-16 PREPARATION TIME: 10 MIN COOKING TIME: 15 MIN Ingredients: grated cheese, mixed hard cheese, (or parmesan and aged cheddar combo) buttered puff pastry, thawed but cold, about 12 inches square Preparation: 1. Preheat your steam oven to 190°C, combi-steam setting. If your oven has a variable steam setting, use 60%. If not, just set combi steam at the right temperature and the oven will take care of the humidity. Line a baking sheet with parchment paper and set aside. 2. Spread about 1/3 of the cheese on the work surface in an area the size of the baking sheet. Place the puff pastry on top and sprinkle another third of the cheese on top. 3. Roll out the puff pastry to a thickness of about 3mm. This will push the cheese into each side as you flatten it. 4. Fold the sheet of dough in half and sprinkle with the remaining cheese, then roll out again to a thickness of 3mm. Dimensions aren't that important here, but try to keep the dough in a rectangular or square shape so it's easier to cut full sticks out of it. 5. Cut the dough into strips about 1 inch wide. Cut them as long or short as you like. 6. Place each strip on the prepared baking sheet. As you lift them, twist the ends together into a long spiral. You may need to press the ends down onto the paper to keep them from unraveling when you lay them down. Leave a gap of at least 1 inch between each strip. 7. Chill the prepared straws for at least half an hour, or up to a day, before baking.

8. Bake the sticks until golden, puffy and flaky, about 15 minutes. Let cool on the baking sheet and serve warm or at room temperature.

Sweet Spicy Nuts PORTIONS: 5-10 PREPARATION TIME: 10 MIN COOKING TIME: 20 MIN Ingredients: · 100 g fine caster sugar · 1 tablespoon of salted butter · 60 ml of water · 300 g of whole almonds, raw · 260 g cashew nuts, whole, raw · 1.3 teaspoons salt flaky · 0.5 teaspoon of black pepper · 0.5 teaspoon ground cumin · 0.4 teaspoon of cayenne pepper Preparation: 1. Preheat the oven to 180°C/fan (no steam). Line a baking sheet with parchment paper and set aside. 2. Place the nuts in a mixing bowl and set aside. 3. Place the butter, sugar and water in a small saucepan and cook over medium-high heat until the sugar is dissolved and the mixture is simmering. Remove from stove. 4. Stir the salt, pepper and spices into the syrup and pour over the nuts. Stir to coat all of the nuts in the syrup, then spread the nuts and excess syrup onto the prepared baking sheet. 5. Bake 10 minutes, then stir to ensure all nuts are separated and evenly coated. 6. Place in the oven for another 5 minutes and stir again. If the nuts are nicely toasted at this point and the topping is only slightly sticky, they're done.

7. Remove from the oven and stir a few times as it cools to keep the nuts separate. They will harden as they cool. 8. Serve at will.

Steamed Green Beans with Almonds And dressing PORTIONS: 4-6 PREPARATION TIME: 10 MIN COOKING TIME: 10 MIN Ingredients: · 760 g fresh green beans, washed and trimmed 210 g roasted whole almonds (or roasted) · 3 tablespoons of balsamic vinegar · 2 tablespoons of olive oil · Black pepper for seasoning · Chili powder (optional) Preparation: 1. Set your oven to 100 ℃ on steam only (100% humidity). 2. Place the beans in a large, sturdy stainless steel tray and steam for 10-12 minutes - they should be soft but still have a little bite. 3. While the beans are cooking, whisk together the oil and vinegar and season with black pepper. Put aside. 4. Once the beans are cooked, remove them from the oven. 5. While still hot, toss the beans in the dressing to absorb the flavors. 6. Arrange on a platter, sprinkle with the almonds and some chilli powder (optional) and serve.

Fine Chickpea Salad PORTIONS: 4-8 PREPARATION TIME: 10 MIN COOKING TIME: 20 MIN Ingredients: · 800g chickpeas, washed and drained · Approx. 180 g grated carrots · About 325 g of cooked couscous · 50 g arugula · About 20 g shelled and roasted pistachios · 90 g feta cheese crumbled · 5 dates, chopped · 3 tablespoons chopped parsley For the dressing: · 3 tablespoons extra virgin olive oil · 3 tablespoons freshly squeezed lemon juice from about 1 small lemon · 1 teaspoon of honey · 1 teaspoon ground cumin · 1 teaspoon of paprika · 1/2 teaspoon ground turmeric · 1/2 teaspoon ground ginger · 1/2 teaspoon ground cinnamon · 1/2 teaspoon ground coriander · 1/2 teaspoon salt to taste teaspoon ground white pepper (or black pepper) · 1/2 teaspoon cayenne pepper optional Preparation:

1. Place all the ingredients for the dressing in a screw-top jar. Put the lid on and shake well. 2. Taste and add additional salt if needed. 3. Place the chickpeas and carrots in a large bowl. 4. Fluff the couscous with a fork and place in the bowl. 5. Pour about two-thirds of the dressing into the salad bowl and toss. 6. Set aside for about 30 minutes to mix the dressing with the salad ingredients. 7. Scatter the arugula, pistachios, feta, dates and parsley over the salad before serving. 8. Drizzle with additional dressing and serve.

Crispy Fried Potatoes PORTIONS: 2-4 PREPARATION TIME: 10 MIN COOKING TIME: 1 HOUR Ingredients: · Approx. 450 g floury potatoes · 80 ml of olive oil or duck fat 1 1/2 teaspoons fine salt Preparation: 1. Preheat your oven to 100°C, steam setting (100% humidity). 2. If you wish, you can peel the potatoes. Depending on the size of the potatoes, halve or quarter them - each piece should be about 1.5-2 inches in diameter. 3. Place the potatoes in a single layer in a stainless steel skillet and place the skillet in the oven. Steam the potatoes for 30 minutes, until they're tender when pierced with a knife (if you cook them, they'll take about half that time). Fry the potatoes: 1. Remove the steamed potatoes from the oven and set the oven to 180°C, fan oven (no steam). 2. While the oven is heating up, drain the potatoes and place them back in the pan. Give them a good shake to lightly crush the edges so they'll be extra crispy later. 3. Pour the oil over the shaken potatoes and season with salt. 4. Toss to coat the potatoes well. 5. Place the pan back in the hot oven and roast the potatoes until golden on the outside, crispy and crispy, 45 minutes to an hour.

6. Season the potatoes with salt if you like and serve

Roasted Cauliflower PORTIONS: 4 PREPARATION TIME: 10 MIN COOKING TIME: 45 MIN Ingredients: · 2 tablespoons of olive oil cauliflower , tough outer leaves trimmed · ½ teaspoon of salt · ½ teaspoon ground black pepper · 2 teaspoons sweet or smoked paprika, to taste · 1 teaspoon ground turmeric · 1 teaspoon ground coriander · 1 teaspoon ground cumin · 1 clove of garlic, chopped · 2 lemons, 1 peeled and juiced, the other peeled for serving 200g hummus · 45 g ground almonds, toasted · 45 g dried apricots, sliced · A large handful of fresh mint leaves

Preparation: 1. Set your oven to 200°C, "combi-steam" setting. If your oven has variable humidity, use 60%. 2. Mix oil, salt, pepper, spices, garlic, lemon zest and juice in a small bowl. 3. Rub the cauliflower with this mixture, making sure it is well coated. 4. Place the cauliflower in a roasting pan and cook until well browned on the outside and tender in the center, about 45 minutes. 5. To serve, spread the hummus on a platter.

6. Scatter over the cooked cauliflower and sprinkle with the almonds, apricots, mint leaves and the extra lemon zest. 7. Serve hot.

Fried Broccoli PORTIONS: 2-4 PREPARATION TIME: 10 MIN COOKING TIME: 10 MIN Ingredients: Broccoli , divided into florets · 2-3 tablespoons of olive oil · 1 1/2 teaspoons sea salt · 1 lemon Preparation: 1. Set your oven to 230 ℃ , combi-steam setting. If your oven has a variable steam setting, use 60%. If not, just set the combi-steam at the right temperature and the oven will calculate the humidity for you. 2. On a firm baking sheet, place the broccoli in a single layer - not too tight or it won't brown properly. 3. Drizzle over the oil and sprinkle with salt. 4. Toss and place in the oven for 12-15 minutes, until the edges of the florets are crisp and lightly blackened. 5. Remove from the oven and immediately sprinkle as much or as little lemon juice on top as you like. 6. Serve hot or warm.

Stuffed Sweet Potatoes PORTIONS: 4 PREPARATION TIME: 10 MIN COOKING TIME: 55 MIN Ingredients: · 4 - 5 sweet potatoes of medium to large size · 1 tablespoon of olive oil · 4 slices of diced bacon, more or less to taste · 2 cobs of fresh, sliced sweetcorn 220 – 250 g canned black beans, drained onions , finely chopped, more or less to taste tablespoons sour cream, more or less to taste Preparation: 1. Set your oven to 200 ℃ , "combi steam setting". If your oven has a variable steam setting, use around 60%. If not, simply set combi-steam at the right temperature and the oven will figure out the humidity for you. 2. Now wash the sweet potatoes under running water and prick each one a few times with a fork. 3. Place on a baking sheet and cook for about 45 minutes, or until you can pierce the center with a small knife without resistance. 4. While the potatoes are cooking, add the bacon and oil to another pan. 5. Stir the oil and spread it in a single layer. 6. Bake in the oven for about 10 minutes or until the bacon is crisp, then add the corn and black beans, toss briefly and bake for another 56 minutes until hot. 7. Place the bacon, corn, and beans mixture in a bowl and the scallions and sour cream in two more bowls. 8. When the potatoes are cooked, cut a slice vertically down the center

of each potato, pressing in the sides and forming a "V" for stuffing. 9. Serving.

Cheese Oats Rolls PORTIONS: about 35 PREPARATION TIME: 25 MIN COOKING TIME: 25 MIN Ingredients: · 75 g pecan nuts · 3 eggs · 1 small onion, roughly chopped · 1 tablespoon of soy sauce 220 grams of cottage cheese · 1 teaspoon of salt · 50 g dry breadcrumbs · 100 g instant oatmeal · 3 sheets of puff pastry (30 cm square), fully rolled out, frozen, thawed but cold extra egg yolk, for the glaze of the rolls, (optional) tablespoon poppy seeds or sesame seeds for sprinkling the buns (optional) Preparation: 1. Set the oven to 200°C, "combi-steam" (if you can set variable steam, use 50% - if you cannot vary the steam, just set combi-steam). 2. Lightly grease or line a baking sheet and set aside while you prepare the rolls. 3. Place eggs, pecans, onion, soy sauce and cottage cheese in a food processor and process until smooth. 4. Place the processed mixture in a large bowl and add the breadcrumbs and rolled oats. 5. Mix well and let sit for 5-10 minutes until the consistency is like peanut butter before dividing into 6 portions.

6. Halve each pastry sheet crosswise to create 6 long rectangles. Place a portion of the filling on each piece of dough and spread on one of the long sides of the dough. Brush the other long sides with a little water and, starting from the pastry side, roll up each piece of dough tightly to enclose the filling, with the seam at the bottom. 7. Cut each roll into 6 pieces. 8. Serve.

Lentil and herb salad with orange PORTIONS: 4 PREPARATION TIME: 10 MIN COOKING TIME: 30 MIN Ingredients: · 210 g fine bulgur wheat · 150 g Puy lentils or green lentils, rinsed · 1 bunch flat-leaf parsley, chopped · 1 bunch coriander chopped · 1 bunch mint chopped ¼ whole red onion, finely chopped (more if you love raw onions) · 50 g ground almonds, toasted in a dry pan · 2 tablespoons baby capers, washed and drained · 80 g of currants or sultanas · 1 lemon with juice · 3 tablespoons of olive oil · Salt · 2 oranges, peeled and cut into wedges · 220 g of Greek yoghurt · 1 teaspoon ground cumin 3 tablespoons pomegranate molasses (or honey ) Preparation: 1. Place the lentils in a bowl and cover with 240ml of water. Place the bulgur wheat in another bowl and cover with 360ml water. 2. Place both bowls in the cold steam oven and set to 100°C, steam setting (100% humidity). 3. Cook the bulgur until all the liquid is absorbed and the grains have little bite, about 25 minutes. 4. Cook the lentils until they are soft. 5. Once cooked, mash the wheat kernels with a fork, drain the lentils

and place in a bowl. 6. Add the herbs, onions, almonds, capers, currants, lemon juice and oil to the bowl and mix well. 7. Taste and season with salt, then mix again. 8. Add the orange slices and mix gently so they don't fall apart. 9. Whisk together the yogurt and cumin and set aside in a small bowl. 10. Serve the salad at room temperature, set the cumin yogurt aside and drizzle over the pomegranate molasses.

DESSERTS Fruit Crumble PORTIONS: 4 PREPARATION TIME: 10 MIN COOKING TIME: 20 MIN Ingredients: Approx . 720 g plums (or pears, apples, peaches or berries, peeled if necessary and cut into approx. 2 cm pieces) · 2 tablespoons of granulated sugar · 130 g unsalted cold butter, diced · 150 g of whole wheat flour · 50 g of rolled oats 55g brown sugar, tightly packed · ¼ teaspoon of salt · 1 teaspoon ground ginger · 55 g pecans, roughly chopped · ½ teaspoon ground cinnamon · unsweetened Greek yogurt, optional

Preparation: 1. Preheat the oven to 180°C "Combi-steam" level. If your oven has variable humidity, choose medium/50% (if you can't choose the steam levels, just set the oven to combi-steam or convection at the right temperature). 2. Mix the fruit and sugar in a bowl and place in a casserole dish (about 1 liter). 3. To prepare the crumble, simply dice the butter and place in a bowl

with the flour, rolled oats, sugar, salt and spices. 4. Using your fingers, rub the butter into the dry ingredients. 5. Mix in the nuts and layer the crumble over the fruit. Do not press down, the dough should be fluffy. 6. Bake the crumble until the topping is golden and the fruit has collapsed, about 20 minutes. 7. Serve hot or warm with Greek yogurt.

Lemon Ricotta Cake PORTIONS: 4 PREPARATION TIME: 10 MIN COOKING TIME: 45 MIN Ingredients: · 245 g fine caster sugar · 190 g unsalted butter, softened · 1/4 teaspoon of salt · 3 eggs · 2 lemons, zest and juice · 450 g firm ricotta cheese, broken into 3-4 large pieces · 225 g all-purpose flour plain flour · 1 ½ teaspoons baking soda Preparation: 1. Preheat your oven to 180°C on the "Combi steam setting". If your oven has variable steam levels, 80% steam will work. If not, just set the combi-steam at the right temperature and the oven will determine the humidity itself. 2. Grease a loaf tin and line it with baking paper so that it extends beyond the long sides. 3. Whisk together the flour and baking powder in a bowl and set aside. 4. In a food processor on medium-high, cream together the butter, salt and sugar. 5. Add the eggs one at a time, beating well after each addition. 6. Stir in the lemon zest and lemon juice on low speed, then add the ricotta and stir briefly. 7. Gently stir in the flour and baking powder until well combined. The batter won't be entirely smooth because of the ricotta, but try not to leave large clumps of flour.

8. Pour the batter into the parchment-lined tin and bake for 45 minutes, until golden and puffy and pierceable with a skewer. 9. Remove from the oven and let cool in the tin for 30 minutes, then remove using the parchment paper and let cool completely on a wire rack. 10. Serve with cream or yoghurt

White Chocolate Pecan Brownies PORTIONS: about 20 PREPARATION TIME: 15 MIN COOKING TIME: 20 MIN Ingredients: 60 g unsalted butter in pieces (cold ) · 250 g white chocolate chips · 85 g dark brown sugar · 55 g super fine caster sugar · 275 g dark chocolate, chopped into pea-sized pieces · 2 eggs, lightly beaten · 2 teaspoons of vanilla extract or paste · 75 g all-purpose flour regular flour coarsely chopped pecan nuts (or walnuts if you like) Preparation: 1. Before you do anything, place the white chocolate in the freezer while you prep everything else. This way the pieces will stay together while baking and won't melt into the brownies and disappear. 2. Preheat your oven to 170 ℃ , on the "combined steam setting". If your oven has a variable steam setting, use 50-60% steam. If not, just set the combi-steam at the right temperature and the oven will automatically calculate the humidity. 3. Line a square (20cm) tin with parchment paper and pull up the sides for easier removal of the brownies later (or with a cake tin). 4. Melt the butter and sugar in a saucepan over medium heat. 5. Most of the sugar needs to dissolve or the brownies will be grainy. 6. Remove the saucepan from the heat and immediately add all of the dark chocolate. Stir the mixture and let it stand for a minute or two while the residual heat melts the chocolate.

7. Once the chocolate has completely melted and the mixture has cooled, stir in the eggs and vanilla. 8. Fold in the flour, then the pecans and cold white chocolate. 9. Spread batter in pan and bake for 15-16 minutes, or until a skewer is almost clean. Allow to cool to room temperature, then allow to cool completely before removing from the mold and cutting into bars or squares.

Banana Bread PORTIONS: 5-10 PREPARATION TIME: 10 MIN COOKING TIME: 1 HOUR Ingredients: · 4 medium-sized bananas or 3 large, overripe bananas · 2 large eggs · 125 ml vegetable oil or olive oil · 60 ml milk Almond or coconut milk if you want a dairy-free bread · 2 tablespoons clear honey · 1 teaspoon of vanilla extract Dry mix: · 140 g of whole wheat flour · 140 g all-purpose flour plain flour · 1 teaspoon of ground cinnamon · 1 teaspoon ground ginger · 1 teaspoon of baking soda · 1 teaspoon baking soda Preparation: 1. Preheat the oven to 180°C, combi-steam setting. If your oven has variable humidity, use 50%. If not, just set the combi steam at the right temperature and the oven will calculate the humidity for you. 2. Line the loaf tin with parchment paper so that it extends over the edge. For the wet mix: 1. In a large bowl, mash the bananas with a potato masher or fork. 2. Add the remaining ingredients to the wet mixture and stir.

For the dry mix: 1. Place all dry mix ingredients in a bowl and mix with a whisk. 2. Add the wet mixture and stir with a large spoon until well combined. 3. Pour the batter into the parchment-lined tin and bake until risen, golden and easy to pierce with a skewer (about 50 minutes). 4. Let cool in pan for 10 minutes, then turn out onto a wire rack and let cool completely. 5. Serve in thick slices with butter or a dollop of ricotta cheese.

Lemon Pudding PORTIONS: 4-6 PREPARATION TIME: 15 MIN COOKING TIME: 25 MIN Ingredients: · 2 eggs · 170 g unsalted butter, softened · 100 g superfine sugar, caster sugar · 250 g all-purpose flour plain flour · 1 teaspoon of baking soda · 2 lemons with zest and juice Preparation: 1. Lightly grease the inside of 6 x 120ml cup molds (or casserole dish) and line the bottom of each mold with a small square of baking paper. 2. Set aside. 3. In the bowl of a stand mixer, cream together the butter and sugar. 4. Add the eggs one at a time, beating well after each addition. 5. Mix the flour and baking powder in a bowl and fold into the butter and egg mixture until well combined. 6. Add the lemon zest and juice and mix gently until the batter is smooth. 7. Preheat the oven to 100⁰C, steam setting (100% humidity). 8. Divide the mixture evenly among the greased molds and smooth the tops. 9. Cover each mold with a piece of folded aluminum foil - press the foil around the molds but not too hard as they need to "give" enough to open up a bit. 10. Place the molds on a wire rack or perforated baking sheet and steam until cooked through, 25 minutes.

11. Let stand 5 minutes before inverting and serving with whipped cream, ice cream or custard.

Fine treat with raspberries and mascarpone PORTIONS: 4-8 PREPARATION TIME: 30 MIN COOKING TIME: 20 MIN Ingredients: · 205 g of mascarpone cheese · 2 frozen puff pastry sheets with butter, thawed, each approx. 25 cm long · 60g icing sugar, plus extra for serving · 245 g fresh raspberries · 250 ml whipped cream · 1 teaspoon vanilla paste or a whole vanilla bean, cut open and scraped out Preparation: 1. Preheat the oven to 180°C, combi-steam setting. If your oven has a variable steam setting, use 60%. If not, just set the combi steam and the oven will set the humidity for you. 2. Line 2 baking trays with parchment paper and set aside. 3. Cut each square of dough into 3 strips, then cut each strip crosswise into 4 rectangles, making 12 pieces from each sheet (24 rectangles total). 4. Place the dough on the lined trays, then cover with another sheet of parchment paper and a second tray to weigh down the dough. Bake for 9 minutes, turning the trays halfway through the oven. 5. Remove the dough from the oven and remove the top sheets and layers of paper. Dust the dough with 3 tablespoons powdered sugar and return to the oven until golden brown (about 10 minutes). Take out and let cool. 6. While the batter is cooling, beat the cream with the vanilla paste and powdered sugar until soft peaks form. Add the mascarpone and

continue beating until thick, then transfer the cream to a piping bag fitted with a wide round nozzle. If you don't have a piping bag, a large zip-lock bag with one corner cut off will do. 7. To finish: Place 8 rectangles of dough on a board and alternately distribute dabs of mascarpone cream and raspberries on top. Place a second layer of dough on top, then repeat the cream and raspberries and finish with a final layer of dough. Dust the pastries with additional powdered sugar and serve.

BONUS: SAUCES Smoky Guacamole PORTIONS: 1 PREPARATION TIME: 10 MIN COOKING TIME: 5 MIN Ingredients: · 2 ripe avocados, halved and seeded · 2 tsp. vegetable oil 3 tbsp . fresh lime juice · 1 clove of garlic, crushed 1/2 tsp . ground chipotle chile · Approx. 10 g finely chopped red onion · Approx. 5 g finely chopped fresh coriander · Tortilla chips for serving Preparation: 1. Heat grill to medium-high. Brush the cut sides of the avocados with oil. Grill for 2 to 4 minutes or until grill marks appear. 2. Put avocados on cutting board; let cool slightly. Take the avocados out of the shell. 3. Blend with lime juice, garlic, chipotle and 1/2 teaspoon salt until smooth. 4. Stir in red onion and coriander. Put in a bowl. Cover and chill for approx. 1 hour. 5. Serve with tortilla chips.

Homemade BBQ sauce PORTIONS: 8 PREPARATION TIME: 15 MIN COOKING TIME: 10 MIN Ingredients: · Approx. 450 g of ketchup · 120 ml of apple cider vinegar · Approximately 55g of packaged brown sugar · 2 tablespoons of honey · 1 tablespoon Worcestershire sauce or coconut aminos · 1 tablespoon of lemon juice · 1/4 teaspoon hot sauce optional Preparation: 1. Whisk together all ingredients in a medium saucepan over mediumhigh heat. 2. Let it sit for a while, then reduce the heat to low. 3. Simmer until thickened, about 10 minutes. 4. Serve immediately or allow to cool slightly and store in an airtight container in the refrigerator for up to a week.

Simple Salsa PORTIONS: 4 PREPARATION TIME: 10 MIN COOKING TIME: 10 MIN Ingredients: · 4 large tomatoes, chopped · 1 onion, chopped · 10 g chopped fresh coriander · 3 cloves of garlic, chopped · 1 tablespoon lime juice · 1 tomatillo, diced · Salt to taste · 1 jalapeño, chopped Preparation: 1. In a medium mixing bowl, combine tomatoes, onions, cilantro, garlic, lime juice, tomatillo, and salt to taste. 2. Mix well. 3. Add half of the jalapeño and taste. If you would like your salsa with more kick, add the remaining 1/2 jalapeño. 4. If you're happy with the spiciness of the salsa, don't add the remaining jalapeño. 5. Cover the salsa and refrigerate until ready to serve.

Dallas BBQ sauce PORTIONS: 4 PREPARATION TIME: 5 MIN COOKING TIME: 15 MIN Ingredients: · Approx. 335 g of ketchup · 3 tablespoons apple cider vinegar · 2 tablespoons Worcestershire sauce · About 55 g of brown sugar · 1 teaspoon of paprika · 1/4 teaspoon cayenne pepper · 1 teaspoon garlic powder · 2 teaspoons onion powder · 1 teaspoon seasoning salt · 3 tablespoons of molasses · 2 teaspoons mustard Preparation: 1. Whisk together all ingredients in a medium sauce pan. 2. Bring to a boil, then bring to a boil and cook for 15 minutes. 3. The sauce can be served immediately. 4. However, if you have a little more time, cover and refrigerate for at least 1 hour for best flavor.

Vinegar Honey Sauce PORTIONS: 2 PREPARATION TIME: 5 MIN COOKING TIME: 5 MIN Ingredients: · 300 ml balsamic vinegar · 120 ml of water · 85 grams of honey · 60 ml cooking oil · 1 tablespoon of Italian seasoning · 1 teaspoon of salt · 1 teaspoon of white pepper Preparation: 1. Place ingredients in a medium bowl and whisk together. 2. Use immediately or refrigerate for up to 10 days.

Lemon Thyme Sauce PORTIONS: 2 PREPARATION TIME: 5 MIN COOKING TIME: 5 MIN Ingredients: · 240 ml low-sodium chicken broth · 120 ml freshly squeezed lemon juice · 60 ml cooking oil · 60 ml of water · 1 tablespoon finely chopped fresh chives · 1 tablespoon fresh thyme · 1 tablespoon finely chopped garlic Preparation: 1. Place ingredients in a medium bowl and whisk until combined. 2. Use immediately or refrigerate up to 10 days.