Steamer cookbook: 101 Delicious dishes with healthy recipes for meat, fish, vegetables, noodle, dessert including vegetarian nutritional information

Table of contents :
Why a paradise for the palate?
Preface
What is steam cooking
Benefits of steaming
How does steam cooking work
Avoid mistakes and follow tips
Chapter 4: Note on the recipes
Nutritional information
Chapter 5: 101 Steamer Recipes
Meat recipes
1. Steamed veal fillet steak with chervil and snow peas
2. Lamb chops with a tasty side dish
3. Steamed beef and vegetable roulades
4. Fillet of beef steamed in hay
5. Rump steak
6. Classic style boiled beef with fresh vegetables
7. Turkey rolls with spinach filling
8. Rolled chicken in ham
9. Kasseler with Brussels sprouts and mustard sauce
10. Beef shoulder
11. Roast pork neck with sauerkraut
12. Duck breast
13. Mediterranean goulash
Fish recipes14. Steamed salmon fillet with coriander and chilli
15. Steamed cod with mustard sauce
16. Red snapper with inger and fresh orange juice
17. Steamed fish fillet with vegetables
18. Steamed fish balls Thai style with a spicy dip
19. Wontons with shrimp filling
20. Steamed prawns
21. Herbal trout
22. Tasty pangasius
23. Salmon in dill sauce
24. Redfish in dill
25. Salmon ragout
26. Carp fillet
Vegetable recipes
27. Vegetable variety with goat cheese
28. Sheep cheese wrapped in zucchini
29. Jacket potatoes with chives and crème fraîche
30. Steamed Brussels sprouts with lemon
31. Steamed vegetables with shrimp
32. Tomatoes and broccoli with basil and sheep cheese cream
33. Mediterranean vegetables
34. Carrot vegetables
35. Ratatouille (braised vegetable dish)
36. Vegetable gratin
37. Vegetables with risotto38. Vegetable lasagna
39. Asparagus terrine
40. Braised cucumbers
41. Leeks
42. Savoy cabbage roulades
43. Radicchio and buckwheat
Pasta recipes
44. Spaghetti with broccoli and gorgonzola sauce
45. Tagliatelle with salmon and mixed vegetables
46. Spinach gnocchi
47. Bell pepper noodles
48. Pasta with spinach leaves
49. Ham noodles from the steamer
Vegetarian recipes
50. Polenta with mushroom ragout
51. Sweet potato slices with goat cream cheese
52. Potato salad
53. Risotto with sweet potatoes, goat cheese and cranberries
54. Quinoa salad with beetroot
55.Broccoli pie
Finger food recipes
56. Rosemary potatoes with herb dip
57. Tomatoes with sheep's cheese filling
58. Turkey skewers from the steamer
59. Stuffed mushrooms with cheese60. Zucchini canapes with minced minced meat
61. Small meatballs
Soup recipes
62. Pea soup
63. Fisolen cream soup with potatoes and dill
64. Coconut soup with prawns
65. Refreshing asparagus-lemon soup
66. Zucchini cream soup
67. Cream of carrot and ginger soup
68. Potato soup
69. Celery soup
70. Zucchini soup with herbs from Provence
71. Onion soup
Snack and side dish recipes
72. Potato dumplings from the steamer
73. Rice from the steamer
74. Steamed red cabbage with fresh apples
75. Pan-fried Asian vegetables
76. Potato and nut puree
77. Gnocchi
79. Semolina dumplings
80. Meatballs
81. Pear puree
82. Sweet potatoes
83. Asparagus84. Mashed potatoes
85. Tasty soufflé
86. Fresh bread from the steamer
Dessert recipes
87. Rice pudding from the steamer
88. Pudding from the steamer
89. Baked apples
90. Creme brulee
91. Steamed noodles
92. Apples with almond and date filling
93. Rice cake
94. Chestnut souffle
95. Buchteln with blueberry sauce
96. Sweet dumplings
97. Nut muffin
98. Coconut milk rice
99. Millet cake
100. Delicious berry cake
101. Hearty peach with amaretto

Citation preview

Table of Contents Why a paradise for the palate? Preface What is steam cooking Benefits of steaming How does steam cooking work Avoid mistakes and follow tips Chapter 4: Note on the recipes Nutritional information Chapter 5: 101 Steamer Recipes Meat recipes 1. Steamed veal fillet steak with chervil and snow peas 2. Lamb chops with a tasty side dish 3. Steamed beef and vegetable roulades 4. Fillet of beef steamed in hay 5. Rump steak 6. Classic style boiled beef with fresh vegetables 7. Turkey rolls with spinach filling 8. Rolled chicken in ham 9. Kasseler with Brussels sprouts and mustard sauce 10. Beef shoulder 11. Roast pork neck with sauerkraut 12. Duck breast 13. Mediterranean goulash Fish recipes

14. Steamed salmon fillet with coriander and chilli 15. Steamed cod with mustard sauce 16. Red snapper with inger and fresh orange juice 17. Steamed fish fillet with vegetables 18. Steamed fish balls Thai style with a spicy dip 19. Wontons with shrimp filling 20. Steamed prawns 21. Herbal trout 22. Tasty pangasius 23. Salmon in dill sauce 24. Redfish in dill 25. Salmon ragout 26. Carp fillet Vegetable recipes 27. Vegetable variety with goat cheese 28. Sheep cheese wrapped in zucchini 29. Jacket potatoes with chives and crème fraîche 30. Steamed Brussels sprouts with lemon 31. Steamed vegetables with shrimp 32. Tomatoes and broccoli with basil and sheep cheese cream 33. Mediterranean vegetables 34. Carrot vegetables 35. Ratatouille (braised vegetable dish) 36. Vegetable gratin 37. Vegetables with risotto

38. Vegetable lasagna 39. Asparagus terrine 40. Braised cucumbers 41. Leeks 42. Savoy cabbage roulades 43. Radicchio and buckwheat Pasta recipes 44. Spaghetti with broccoli and gorgonzola sauce 45. Tagliatelle with salmon and mixed vegetables 46. Spinach gnocchi 47. Bell pepper noodles 48. Pasta with spinach leaves 49. Ham noodles from the steamer Vegetarian recipes 50. Polenta with mushroom ragout 51. Sweet potato slices with goat cream cheese 52. Potato salad 53. Risotto with sweet potatoes, goat cheese and cranberries 54. Quinoa salad with beetroot 55.Broccoli pie Finger food recipes 56. Rosemary potatoes with herb dip 57. Tomatoes with sheep's cheese filling 58. Turkey skewers from the steamer 59. Stuffed mushrooms with cheese

60. Zucchini canapes with minced minced meat 61. Small meatballs Soup recipes 62. Pea soup 63. Fisolen cream soup with potatoes and dill 64. Coconut soup with prawns 65. Refreshing asparagus-lemon soup 66. Zucchini cream soup 67. Cream of carrot and ginger soup 68. Potato soup 69. Celery soup 70. Zucchini soup with herbs from Provence 71. Onion soup Snack and side dish recipes 72. Potato dumplings from the steamer 73. Rice from the steamer 74. Steamed red cabbage with fresh apples 75. Pan-fried Asian vegetables 76. Potato and nut puree 77. Gnocchi 79. Semolina dumplings 80. Meatballs 81. Pear puree 82. Sweet potatoes 83. Asparagus

84. Mashed potatoes 85. Tasty soufflé 86. Fresh bread from the steamer Dessert recipes 87. Rice pudding from the steamer 88. Pudding from the steamer 89. Baked apples 90. Creme brulee 91. Steamed noodles 92. Apples with almond and date filling 93. Rice cake 94. Chestnut souffle 95. Buchteln with blueberry sauce 96. Sweet dumplings 97. Nut muffin 98. Coconut milk rice 99. Millet cake 100. Delicious berry cake 101. Hearty peach with amaretto

Steamer cookbook 101 Delicious dishes with healthy recipes for meat, fish, vegetables, noodle, dessert including vegetarian nutritional information!

Sarah Jones

Content

Why a paradise for the palate? Preface What is steam cooking Benefits of steaming How does steam cooking work Avoid mistakes and follow tips Chapter 4: Note on the recipes Nutritional information Chapter 5: 101 Steamer Recipes Meat recipes 1. Steamed veal fillet steak with chervil and snow peas 2. Lamb chops with a tasty side dish 3. Steamed beef and vegetable roulades 4. Fillet of beef steamed in hay 5. Rump steak 6. Classic style boiled beef with fresh vegetables 7. Turkey rolls with spinach filling 8. Rolled chicken in ham 9. Kasseler with Brussels sprouts and mustard sauce 10. Beef shoulder 11. Roast pork neck with sauerkraut 12. Duck breast 13. Mediterranean goulash Fish recipes 14. Steamed salmon fillet with coriander and chilli

15. Steamed cod with mustard sauce 16. Red snapper with inger and fresh orange juice 17. Steamed fish fillet with vegetables 18. Steamed fish balls Thai style with a spicy dip 19. Wontons with shrimp filling 20. Steamed prawns 21. Herbal trout 22. Tasty pangasius 23. Salmon in dill sauce 24. Redfish in dill 25. Salmon ragout 26. Carp fillet Vegetable recipes 27. Vegetable variety with goat cheese 28. Sheep cheese wrapped in zucchini 29. Jacket potatoes with chives and crème fraîche 30. Steamed Brussels sprouts with lemon 31. Steamed vegetables with shrimp 32. Tomatoes and broccoli with basil and sheep cheese cream 33. Mediterranean vegetables 34. Carrot vegetables 35. Ratatouille (braised vegetable dish) 36. Vegetable gratin 37. Vegetables with risotto 38. Vegetable lasagna

39. Asparagus terrine 40. Braised cucumbers 41. Leeks 42. Savoy cabbage roulades 43. Radicchio and buckwheat Pasta recipes 44. Spaghetti with broccoli and gorgonzola sauce 45. Tagliatelle with salmon and mixed vegetables 46. Spinach gnocchi 47. Bell pepper noodles 48. Pasta with spinach leaves 49. Ham noodles from the steamer Vegetarian recipes 50. Polenta with mushroom ragout 51. Sweet potato slices with goat cream cheese 52. Potato salad 53. Risotto with sweet potatoes, goat cheese and cranberries 54. Quinoa salad with beetroot 55.Broccoli pie Finger food recipes 56. Rosemary potatoes with herb dip 57. Tomatoes with sheep's cheese filling 58. Turkey skewers from the steamer 59. Stuffed mushrooms with cheese 60. Zucchini canapes with minced minced meat

61. Small meatballs Soup recipes 62. Pea soup 63. Fisolen cream soup with potatoes and dill 64. Coconut soup with prawns 65. Refreshing asparagus-lemon soup 66. Zucchini cream soup 67. Cream of carrot and ginger soup 68. Potato soup 69. Celery soup 70. Zucchini soup with herbs from Provence 71. Onion soup Snack and side dish recipes 72. Potato dumplings from the steamer 73. Rice from the steamer 74. Steamed red cabbage with fresh apples 75. Pan-fried Asian vegetables 76. Potato and nut puree 77. Gnocchi 79. Semolina dumplings 80. Meatballs 81. Pear puree 82. Sweet potatoes 83. Asparagus 84. Mashed potatoes

85. Tasty soufflé 86. Fresh bread from the steamer Dessert recipes 87. Rice pudding from the steamer 88. Pudding from the steamer 89. Baked apples 90. Creme brulee 91. Steamed noodles 92. Apples with almond and date filling 93. Rice cake 94. Chestnut souffle 95. Buchteln with blueberry sauce 96. Sweet dumplings 97. Nut muffin 98. Coconut milk rice 99. Millet cake 100. Delicious berry cake 101. Hearty peach with amaretto

Why a paradise for the palate? In many cookbooks you will find recipes that you can rarely cook exactly as

the pictures promise. This often leads to negative associations when thinking about cooking. Especially the somewhat inexperienced cooks are now overwhelmed with unusual recipes that are hardly worthwhile to cook yourself because the effort is too great. We at Palatine Paradise have therefore made it our mission to perfect and simplify the cooking experience of each individual. We do not focus on the pictures, the presentation, the marketing, but exactly what a cookbook should be able to do: Recipe variety - simplicity - culinary delight

Preface Probably no one would have expected steam cooking to become so popular one day. Not only should it be healthy, it should also taste great. However, this is not just an empty claim, it is really true. Many of our foods today no longer contain as many minerals and vitamins as they should. That is why it is all the more important to try to preserve the minerals and vitamins present instead of destroying them through excessive cooking or frying. It is very important to pay attention to a healthy diet, because some diseases can be avoided if it is ensured that the food you eat is not only of good quality, but is also carefully prepared. This can be ensured with a steamer. In addition, there is the problem that more and more people tend to become overweight. Not least, we owe this to the excessive use of oil. You don't really need to use oil with a steamer. Oil is pure fat, and even the smallest amounts can have an awful lot of calories. It does not contain any fiber and therefore does not really fill you up. A spoonful of oil can have up to 400 kcal, which is roughly the equivalent of 4 bananas. So if you can do without unnecessary oil when cooking, you will save calories and do something good for your figure. In this book we take a closer look at steam cooking and give you 35 recipes to try out.

What is steam cooking Steam cooking is an incredibly gentle way of cooking. Almost anything can be prepared in a steamer. This includes pasta, dumplings, meat and also vegetables. How exactly a steam oven works and what kind of cooking it uses will be looked at in another chapter. First of all we would like to deal with the cooking of source products. These include pasta such as noodles, cereals such as millet, quinoa, polenta, rice and legumes such as lentils, beans and peas. If you want to cook swell products in a steamer, you have to add liquid. In this case, the steam alone would not be enough to cook them. With grain, a mixing ratio of one to one always applies. With rice, however, a little more water can be added, as some prefer to eat it less dry. White rice can be salted right at the beginning, but whole grain rice only at the end of the cooking time. The cooking time in a steamer is just as long as it is on a hob or as stated on the packaging. With pasta, you need to add more water than a one-to-one ratio. With 500 g of pasta it would be 750 ml of water. When meat is cooked in the steamer, it becomes particularly tender, regardless of whether it is braised or boiled. Poultry in particular often dries quickly, which is not the case in a steam oven. It stays nice and juicy. The taste and ingredients are also retained and the meat does not have to be seasoned too much. In addition, no fat needs to be added. And here, too, the preparation time is just as long as on the stove. Even sausages can be prepared in the steamer and taste just as good as they do in the pan. However, it must be said here that steamed meat does not naturally brown. If you really want browned meat, you should either fry it briefly in the pan or afterwards or add a marinade or sauce, which can create the impression of browned meat. In terms of taste, steamed meat definitely leaves nothing to be desired. Fish that is fried in the pan often toughen up quickly or disintegrate instantly. However, if you prepare your fish in the steamer, you can prevent the egg white from separating from the fish and so it remains tender and juicy. But not only hearty foods can be prepared in the steamer, but also sweet ones. Stuffed apples, rice pudding, cakes and soufflés are better than ever. Dumplings can also be prepared wonderfully, both savory and sweet,

and there is no longer a problem with them falling apart. Anyone who prepares fruit dumplings will be particularly pleased with the well-preserved color of the fruit and that so many vitamins are contained, and the taste remains intense. Regardless of whether it is about cooked vegetables or fruit, the problem is often that many vitamins and minerals are lost when they are heated. However, this does not happen with steam cooking. In addition, taste and color are retained. In addition, the steamer can also reduce fruit particularly well.

Benefits of steaming Steam cooking not only saves time and work in the kitchen, it is also good for your health and super easy. It's especially great when you have a combi steamer, because you can use it to prepare almost anything you want. Some have concerns about not knowing exactly how to use such a device, but it is really easy. Once you get the hang of it, you can no longer imagine a kitchen without a steamer. Here are some advantages that could convince you to either buy a steamer or use your steamer more often. Advantage 1: steaming is super easy! The best way to orientate yourself is to follow this simple basic rule: Everything that can be cooked can also be steamed in the steamer. And the cooking time is exactly the same. Potatoes that take 25 minutes on the stove also take 25 minutes in the steamer. Advantage 2: The temperature can be easily determined and remains the same after the setting. Almost everything is cooked at a temperature of 100 ° C. There are only a few exceptions and as long as you don't know them by heart, you can write them down on a piece of paper and look up. But after a while they will become your flesh and blood. Guide values: Fish - 75-85 ° C Soufflé - 90-100 ° C

Sausages - 90 ° C Melt chocolate - 60 ° C Let yeast dough rise - 40 ° C Advantage 3: The steamer saves you a lot of time. Because once you've put the food in the steamer, you don't have to worry about it anymore. You can go away and do something else without worrying about what might burn or boil over. Since the device switches itself off as soon as the time is up, leaving the house for a short time is not a problem. Nevertheless, it is also important to be careful here. Something can always go wrong in the kitchen, the time could be set incorrectly or something similar. We don't want your kitchen to be gone when you get home. Therefore, please be careful and monitor your stove, or have it monitored, should you still leave the house. Advantage 4: a steamer saves energy costs. In most steamers you can prepare several things at the same time, which without it would take a lot longer and for which you would have to spend a lot more energy. However, preparing three dishes in one steamer uses just as much electricity as one. And you don't even have to worry about the taste or smell of the other dishes being carried over. However, an external steam generator is important for this. And dishes should not be left together in the steamer to cool down. Advantage 5: All types of dishes are suitable for the steamer. So you don't have to buy a new one. Most steamers come with dishes and that's very convenient. However, if one of them breaks, you don't have to buy a new one straight away; you can use dishes that you already have. Of course, the dishes should be heat-resistant.

How does steam cooking work When steaming, as the name suggests, it is particularly important to cook food gently with steam. This means that the flavors and healthy ingredients remain in the food. In addition, a steamer is easy to use. Because it either has

programs adapted to the food that you can simply click on, or you can set the temperature and time yourself. As long as the steamer has enough water, it can cook anything you want. Food that is prepared in a steam oven is healthy because it still contains the vitamins and minerals present after cooking and, above all, it is less greasy because no oil is required. Of course, some would like to add a little oil for the sake of taste, but it hardly requires as much as is sometimes used when frying vegetables. When food is boiled in water, many important ingredients are often transferred to this water, which is simply thrown away after boiling. However, if you only cook with steam, this does not happen and the brew that can be created during cooking can often be used wonderfully for a delicious sauce. Anyone who cannot imagine the meat tastes steamed instead of fried has not yet tried it from a steamer, because the taste is much more intense and the meat is incredibly tender. The best thing to do is to try a few recipes from this book and see for yourself.

Avoid mistakes and follow tips 1. Make the right selection Sometimes the biggest problem with choosing the right steamer arises because there are too many devices to choose from. It is best if you already know exactly what your device must be able to do and what not and whether you really want to use it a lot or not. In addition, you should know how much space the device can take up. Some who would like to try it out first should perhaps first develop a very simple system, like a pot with a sieve insert. After that, we can only recommend comparing devices properly and buying one with a long warranty in case something should go wrong. 2. Approach slowly If you start with dishes that are too heavy and complex, you run the risk of losing your pleasure and may ask yourself whether buying a steamer really saves time. However, if you hated to spend time in the kitchen before, then don't think that this will change overnight and that you are suddenly a great

cook who doesn't mind standing in the kitchen for three hours. 3. Good preparation Only if the vegetables that are to be prepared are well prepared can they work well. So that everything is cooked at the same time, the pieces have to be of the same size or the order in which they are cooked must be right. Everything that takes longer, for example, should be at the bottom of a steam oven, which is layered and the steam does not reach every level, in order to achieve a good result. 4. Pay attention to the spices If you season dishes that you prepare in the steamer in the same way as you may have done before, then you may make your dish inedible. Normally, you should use fewer spices with a steamer, as the flavor of the ingredients should be preserved. 5. The right amount of water The water used in cooking is the most important element in the whole process. If there is not enough water, the dish will not be cooked. There should always be enough water for the entire cooking process. If you don't know exactly how much that is, you should occasionally check that there is still enough water. 6. Adjust Habits particular who initially one pot system used for cooking should be careful that the cover does not too frequently or unnecessarily raised, because then escapes the steam and the preparation time is extended. 7. Keep an eye on the temperature The temperature of the hot water vapor must not be underestimated. Therefore, when lifting the lid or opening the door, wear hand protection if necessary and do not get too close with your nose, otherwise you will burn yourself.

Chapter 4: Note on the recipes The next chapter finally starts with our 101 delicious steamer recipes.

But stop! Why are there no pictures of the recipes? Of course, we understand if this is not right for everyone. But before there is a hail of bad criticism, we would like to briefly explain why there are no pictures in this book. As we have already written above in our “Why Palate's Paradise” paragraph, the variety of recipes and thus the simplicity for the customer is very important to us. We have therefore made the decision not to use any pictures. Reasons for this are:

1. There is a lot of trickery involved in cooking pictures. The final dish is usually only looked tasty by the photographer. Not everyone is able to cook the recipe exactly like this. This is also due to the fact that with cookbooks with pictures there are almost always real professionals at work who also know the recipes by heart and give each recipe that certain something so that it looks correspondingly good in the picture. In addition, the pictures are of little help to the customer, since you only see the end product. If you are already inserting pictures, then you would have to photograph every single step so that the customer really gets added value. But that happens far too rarely, so you can save yourself the pictures. 2. Less recipes If we had decided on pictures, we would have to leave out more than half of the recipes, as they take up a lot of space. So we could - for the same price - show fewer prescriptions. We therefore made a conscious decision against it. We present a variety of recipes and simplicity before beautiful pictures.

3. High printing costs Even if you usually only know cookbooks with beautiful pictures. There aren't any here. The reason for this is the high printing costs. Given the amount of recipes, we wouldn't be able to offer this cookbook for this price. With this amount we would have to be at least twice as expensive. It works without pictures. Our recipes are clearly structured and easy to cook. Each recipe has clear instructions and is on one page so there is no need to turn the pages. The handy pocket book format makes it easy to cook at home. And if the book gets dirty while you are cooking, it is less annoying because you haven't spent a large fortune on it.

Nutritional information We have listed nutritional information for each recipe. However, these can vary. The recipes are structured so that the number of calories, fats, proteins and carbohydrates are available for information. Each recipe also contains information on how many portions, people or pieces the recipe is written for. However, these nutritional information are only intended as a guide and should not be taken precisely to the number or decimal point. The reason for this lies in the food itself. Those who cook a lot with organic products get different nutritional values than people who only work with frozen products. In this way, the nutritional information serves as a guide depending on the food used, other nutritional values may arise.

Preparation time In terms of preparation time,

we

have always taken the time it takes for the dish to be ready. This means that the cooking time is also included. A small example: A dish takes ten minutes to prepare and 30 minutes in the oven. Preparation time until the dish is ready - in this case it would be 40 minutes.

As a little tip by the way:

If

in recipes it is recommended to use the peel of a product (e.g. an orange, lemon or lime or similar), organic products should always be used. Organic products contain an average of 37 fewer harmful pesticide substances than conventional products. Even if organic is not always free from pesticides, they usually contain less harmful pesticides than conventional fruits or

Brief explanation of the corresponding abbreviations: vegetables.

gGramm Pkg.Package Pcs.Piece mlMilliliter lLiter KgKilogram tablespoon teaspoon

Chapter 5: 101 Steamer Recipes Now our magical steamer recipes for your daily kitchen are finally starting! Look forward to your next hearty meal. Prepare the most delicious steamer meals, snacks and desserts! The recipes include numerous ideas for every occasion. We wish you a lot of fun and success!

Meat recipes

The first chapter deals with the meat recipes. After all, meat is one of the main meals that can be prepared extremely well in the steamer. The meat not only becomes juicier, but it also retains a lot of vitamins and nutrients because you don't fry it in the pan. The result is meat that is juicy, soft and pink inside. Immerse yourself in the world of meat recipes and look forward to your delicious meal. We wish you all the best!

1. Steamed veal fillet steak with chervil and snow peas Nutritional information per serving: Carbohydrates: 7 g Protein: 30 g Fat: 30 g Calories: 425 Preparation time: 30 minutes Ingredients for 4 servings: 400 g sugar snap peas 40 g butter 2 teaspoons of oil 6 tbsp dry wormwood (or vegetable broth) 4 shallots 2 bunch of chervil 4 veal fillet 350 g soy cream salt pepper

Preparation : 1. Peel the shallots and cut into cubes. Clean the snow peas and cut into thin strips. 2. Next, wash the chervil, pat dry and pluck the leaves. Half of it is finely chopped and the other half is placed in the steamer. 3. Then it's the meat. The fillets are also washed and seasoned with salt and pepper as desired. Then some oil is put in a pan and the fillets are seared on high heat for about 30 seconds on each side and then immediately removed from the pan. 4. Then the fillets are placed on the herbs in the steamer and the sugar peas are spread over them. Now you put the fillets in the steamer and cook them there for 6 minutes at 100 °. 5. Then heat a pan again and melt the butter in it until it foams. Add the shallots cubes and sweat until translucent. Add the vermouth (or the vegetable stock) and reduce everything completely. 6. Next, add the soy cream, bring to the boil and also reduce. Then season the whole thing with salt and pepper and add the chervil. 7. Finally, arrange everything. First put the sauce on the plate and then arrange the meat nicely with the herbs. Your steamed dish is ready. Good Appetite!

2. Lamb chops with a tasty side dish Nutritional information per serving: Carbohydrates: 11 g Protein: 23 g Fat: 22 g Calories: 345

Preparation time: 50 minutes Ingredients for 2 servings: 250 g Jerusalem artichoke 100 g potatoes 1 tbsp oil ½ clove of garlic 4 lamb stalk cutlets 2 stalks of thyme ¼ teaspoon nutmeg 30 g of Stilton Salt, pepper to taste Preparation : 1. We start with the Jerusalem artichoke mash. To do this, peel this and the potatoes, cut them into small pieces and sprinkle them with salt in a steamer with evaporating water at 100 ° C for a good 30 to 35 minutes and cook and stew. This preserves most of the nutrients in potatoes and Jerusalem artichokes. 2. Then season with the nutmeg and keep warm. Now it's time for the lamb chops. Rub this with the crushed garlic and season with salt and pepper. Sear each side in the pan for 2 minutes until crispy and then place in the steamer for about 12 minutes and let it steam at 100 °. Serve both together and enjoy!

3. Steamed beef and vegetable roulades Nutritional information per serving: Carbohydrates: 7 g Protein: 25 g Fat: 15 g Calories: 230

Preparation time: 90 minutes Ingredients for 4 servings: ¼ kohlrabi 4 stalks of green asparagus 12 French beans 3 tbsp soy sauce 2 carrots ½ zucchini 4 beef roulades pepper from the grinder Preparation : 1. Wash and peel the vegetables. Then cut into strips approx. 9 cm long. Then wash the roulades and pat dry. 2. Spread out the roulades, brush with soy sauce and season with pepper. Next, mix the vegetables into small bundles and roll them into the roulades. 3. The whole thing is then fastened with a toothpick or kitchen thread so that it stays closed. Then the roulades are put in the steamer and cooked for 1 hour over medium heat. Finally, just take out the roulades and serve. Good Appetite!

4. Fillet of beef steamed in hay Nutritional information per serving: Carbohydrates: 14 g Protein: 4 g Fat: 15 g Calories: 240 Preparation time: 70 minutes

Ingredients for 2 servings: 300 g beef fillet 100 ml veal stock 20 g alpine hay 30 g butter 10 g of wheat flour 6 shallots 15 grams of white sugar 50 ml port wine 50 ml red wine 2 stalks of thyme 1 tbsp oil Salt, pepper to taste Preparation : 1. The flour is kneaded together with the butter and frozen for about 30 minutes. Meanwhile, the shallots can be steamed with a little butter in the steamer. Sprinkle the sugar on top and let the shallots caramelize. This gives the sauce an attractive color and a good, sweet, savory taste. 2. Deglaze the sauce with red wine and port wine like the veal stock, add the thyme and simmer. Now we can worry about the beef fillet. Rub this well with pepper and fry it quickly in the pan. The hay is placed in the steamer and the roasted meat is added. The red wine stock continues to simmer. The steam insert is added and both are steamed for a further 20 minutes at 100 ° C. 3. The alpine hay gives the beef fillet a pleasant, grassy herb aroma that is very unique and special. Now all that's missing is the frozen flour flakes, which are slowly stirred into the simmering sauce. The whole thing is allowed to boil for a minute. Season salt and pepper, remove the thyme and serve. Boiled potatoes and a glass of red wine go well with it. If you want to refine the sauce a bit, you can add a splash of freshly squeezed orange juice at the very end. Simply delicious!

5. Rump steak Nutritional information per serving: Carbohydrates: 0 g Protein: 40 g Fat: 11 g Calories: 250 Preparation time: 70 minutes Ingredients for 2 servings: 2 rump steak Oil for the pan pepper salt Preparation : 1. First of all, it is important that you know how you want your steak (medium, medium-rare, rare or English) because this and the thickness of the meat then determine the cooking time. 2. A thickness of 2-3cm would be ideal, whereby the pattern should be beautifully marbled. When all of this has been clarified, the meat is first washed and then patted dry. Then the meat is placed side by side in the steamer and cooked depending on the degree of cooking required. Here's a little help: rare = approx. 47 °, medium = approx. 55 °, medium-rare = approx. 63 ° and all for 70 minutes. 3. After the 70 minutes you take the meat out of the cooker and season it with a little salt and pepper. Then fry it in a very hot pan with oil for 60-90 seconds on each side. This is how every rump steak should succeed. Enjoy the meal!

6. Classic style boiled beef with fresh vegetables Nutritional information per serving: Carbohydrates: 3 g Protein: 24 g Fat: 7 g Calories: 170 Preparation time: 120 minutes Ingredients for 6 servings: 1 kg of beef Salt for the meat 1 package of allspice grains 1 twig of lovage 1 bunch of soup vegetables 1 onion (finely chopped) thyme ½ teaspoon pepper for the meat 1 clove of garlic (finely chopped) 4 bay leaves 1 bunch of leek (chopped) 1 pack of juniper berries 1 pack of carrots, cut into strips 1 zucchini, cut into strips 1 onion, finely chopped 1 bunch of parsley (finely chopped) salt pepper Preparation : 1. Put the soup vegetables, thyme, garlic, bay leaves, onions, allspice grains, juniper berries and garlic in a cooking container without holes. 2. Then we turn to the flesh and clear it of tendons and excess skin. Then

season with salt and pepper to taste. 3. Next you put the boiled beef (meat) in the steamer. There the meat is cooked at 90 ° for 1.5 hours. 4. Then cut the carrots, leek, zucchini and parsley into strips and season with salt, pepper and thyme as desired. The whole thing is then placed in a cooking insert with holes and cooked in the steamer for about 12 minutes. 5. Finally, just take everything out of the cooker, serve together and enjoy. Good Appetite!

7. Turkey rolls with spinach filling Nutritional information per serving: Carbohydrates: 0 g Protein: 10 g Fat: 5 g Calories: 130 Preparation time: 30 minutes Ingredients for 4 servings: 6 turkey schnitzel 180g sheep's cheese (crumble) 750g spinach leaves salt pepper 3 cloves of garlic (minced) Preparation : 1. Put the leaf spinach in the perforated steamer insert and let it steam for 3 minutes at 100 ° in the steamer. Then season with salt and pepper and mix with the chopped garlic and sheep cheese.

2. Then spread the turkey schnitzel, season with salt and pepper as you like, and spread the spinach on top. Then just roll up the schnitzel and make them with toothpicks or kitchen thread. 3. The whole thing is then also placed in the perforated insert and steamed for 20 minutes at 100 °. And you already have a super delicious and quickly prepared holiday dish. Enjoy the meal!

8. Rolled chicken in ham Nutritional information per serving: Carbohydrates: 2 g Protein: 22 g Fat: 12 g Calories: 210 Preparation time: 70 minutes Ingredients for 2 servings: 10 slices of ham, air-dried 200 g chicken meat 2 tbsp wild garlic 3 spring onions 1 clove of garlic 40 g parmesan cheese 30 g breadcrumbs 1 egg 2 tablespoons oil Salt, pepper and nutmeg to taste Preparation : 1. Cut the spring onions into very thin, fine rings and chop the garlic very finely. Then the minced chicken can be prepared. To do this, mix the mince

together with onions, garlic and egg into a dough and season with the spices. Let the dough rest a little to ensure that it works. 2. Then the ham slices are filled with a dollop of the meat mass and rolled up into rolls. Either these small rolls can be fixed with a toothpick or they can be placed in a steamer with the cut and seam facing down. 3. Set the steam oven to 100 ° C, fill it with a little water and let it cook for a good 50 minutes. If you like, you can then toss the rolls into the pan for another 3 minutes so that the ham becomes crispy and brown; This need not be.

9. Kasseler with Brussels sprouts and mustard sauce Nutritional information per serving: Carbohydrates: 30 g Protein: 15 g Fat: 20 g Calories: 400 Preparation time: 40 minutes Ingredients for 4 servings: 400g Kasseler in one piece 500g fresh Brussels sprouts 100ml cream 1 tablespoon dijon mustard 1 tablespoon mustard (grainy, spicy) 4 tablespoons breadcrumbs 1 shallot (dice very finely) butter Lemon juice

nutmeg pepper Preparation : 1. First clean the Brussels sprouts and cut into a cross on the stalk. To keep the color, rub the Brussels sprouts with lemon juice. 2. Then you season the Brussels sprouts with salt and pepper as needed and put them in the insert with the holes. Then place the meat on top and cook it for 20 minutes at 100 °. 3. For the sauce you melt a little butter in a pan and sweat the diced shallots in it. Then deglaze with cream and season with nutmeg, salt, pepper and mustard as required. Bring the whole thing to the boil briefly, that's it. 4. Finally, take the meat and Brussels sprouts out of the steamer and serve everything together. Good Appetite!

10. Beef shoulder Nutritional information per serving: Carbohydrates: 27 g Protein: 56 g Fat: 36 g Calories: 650 Preparation time: 120 minutes Ingredients for 4 servings: 600 g beef shoulder 200 g beef bones 1 carrot 1 parsnip 1/2 stick of leek 1/2 tuber of celery

3 juniper berries 3 allspice grains 5 peppercorns 1 bay leaf 1 onion salt For the root vegetables: 2 carrots 2 yellow beets 2 parsnips 1/2 stick of leek horseradish For the wild garlic spinach: 500 g spinach leaves 100 g wild garlic 1 onion 2 tbsp butter 250 ml beef broth 250 ml whipped cream nutmeg salt pepper Preparation : 1. Wash and cut 1 carrot, parsnip, 1/2 stick of leek and 1/2 tuber of celery and place in a steamer together with the rinsed beef bones, 3 juniper berries, 3 allspice grains, 5 peppercorns and 1 bay leaf. 2. Halve the onions and briefly roast the cut surface and add to it. Add the beef and cook for 90 min at 100 ° C. 3. Wash and cut the root vegetables and blanch them in the resulting juice so that they still have a bite. Melt the butter in a saucepan, fry the chopped onions and add both spinach and wild garlic, add the whipped cream and beef broth and simmer for about 5 minutes. 4. Puree this and season with salt, pepper and nutmeg. Then serve everything together.

11. Roast pork neck with sauerkraut Nutritional information per serving: Carbohydrates: 11 g Protein: 48 g Fat: 29 g Calories: 490 Preparation time: 60 minutes Ingredients for 4 servings: 70 g smoked meat 400 g sauerkraut 2 bay leaves 1/2 apple 1 kg pork neck roast Caraway seed garlic 2 frankfurters salt Preparation : 1. Spread the sauerkraut in a steamer. Peel and chop the apple and spread it with the bay leaves and smoked meat on the sauerkraut and steam for 45 min at 100 ° C. 2. Salt the pork neck roast, sprinkle with garlic and caraway seeds and roast in the oven. Test with a needle whether it is through. Cut frankfurter sausages on two sides and fry them in a pan. Bread dumplings or potatoes are suitable as a side dish.

12. Duck breast

Nutritional information per serving: Carbohydrates: 2 g Protein: 13 g Fat: 24 g Calories: 790 Preparation time: 30 minutes Ingredients for 4 servings: 4 duck breast fillets (about 600g) 3 tbsp olive oil 10 ml kirsch 2 tbsp balsamic vinegar salt pepper Preparation : 1. Preheat the steamer to 100 ° C. Rinse and dry the duck breast fillets and cut the skin into a diamond shape. Then sprinkle with salt and pepper and cook in a steamer for 12 minutes. 2. Put the resulting stock in a saucepan, bring to the boil briefly and then deglaze with kirsch. Add balsamic vinegar, season to taste and serve with the duck breast. Salad, rice and potatoes are suitable as a side dish.

13. Mediterranean goulash Nutritional information per serving: Carbohydrates: 12 g Protein: 80 g Fat: 35 g Calories: 877

Preparation time: 40 minutes Ingredients for 2 servings: 750 g beef shoulder 125 g mushrooms 50 g bacon cubes 50 g carrots 50 g celery 50 g onions 50 g fennel 1 clove of garlic 1 shallot 500 ml red wine 1 ½ bay leaves 60 g tomato paste Salt, pepper, sugar to taste Preparation : 1. We start by cutting the beef shoulder into bite-sized pieces and searing them briefly and sharply in the pan. Only then does the meat go into the steamer together with the diced bacon, the carrot pieces, the celery, the fennel, the garlic and the onion. 2. The tomato paste can also be added. Add salt and pepper to taste and don't forget the bay leaves. The red wine is also put in the steamer. The whole thing can now be cooked for 6½ hours at 100 ° C. The shallots and mushrooms are added 25 minutes before the end of the cooking time. The goulash tastes very good with tagliatelles.

Fish recipes Now we come to the fish recipes. Hearty, tender and rich in healthy fats and a reliable source of protein - that's

fish. In this chapter we show the tastiest fish dishes that can be prepared with a steamer. Immerse yourself in the world of fish recipes - from salmon to cod, there is a lot to discover here. We wish you all the best!

14. Steamed salmon fillet with coriander and chilli Nutritional information per slice: Carbohydrates: 2 g Protein: 15 g Fat: 9 g Calories: 230 Preparation time: 120 minutes Ingredients for 4 servings: 1 chilli pepper 1 spring onion ½ lime 6 stalks of coriander 1 tbsp sesame oil 4 salmon fillets 1 ginger root 1 stick of lemongrass 1 tbsp sweet chili sauce 2 tbsp Thai fish sauce Preparation : 1. Remove the woody, hard skin from the lemongrass and chop it finely. Next, the ginger is peeled and finely grated. Then cut the chilli peppers lengthways, remove the seeds, wash them and also finely chop them.

The spring onions are also cleaned, washed and also finely chopped. You can then put these in a small bowl. 2. Then the juice of the lime is squeezed out and the coriander is washed, shaken dry and also finely chopped. Add half of it to the spring onions and mix the whole thing well. The rest of the coriander is mixed with the chilli, lemongrass, ginger, 1-2 tbsp lime juice and the chilli, as well as the fish sauce in a bowl. Then we turn to the salmon fillet. This is washed off and marinated in the chili mixture. The salmon is then placed in the refrigerator for about 1 hour to infuse. 3. After the lesson you take the salmon out of the marinade, let it drain briefly and put it in a cooking insert with holes, which you hang over boiling water and let it cook for about 10 minutes. Then just take it out, sprinkle with the coriander mixture and you're done. Good Appetite!

15. Steamed cod with mustard sauce Nutritional information per piece: Carbohydrates: 0 g Protein: 10 g Fat: 15 g Calories: 260 Preparation time: 45 minutes Ingredients for 4 servings: 2 egg yolks 2 tbsp tarragon mustard 1 tbsp whipped cream or soy cream 2 cod chops

1 tbsp oil 50 ml white wine salt White pepper Preparation : 1. First wash the cod well and remove any blood. Fill the steamer about 4 cm high with water and bring to the boil. Season the fish with salt and pepper to taste. Then coat the bottom of the steamer with oil. Next, put the fish in the steamer and cook for 10 minutes at 100 ° Celsius. The fish is turned after 5 minutes. 2. Little tip: If the center bone can be easily removed from the meat and the skin can simply be peeled off, the fish is done. For the sauce, stir the egg yolks, mustard and white wine into a bowl with a large whisk. Then you put the bowl over a hot water bath and stir the sauce for 5 minutes until creamy. 3. Then just stir in the cream (or soy cream), season with salt and pepper and serve everything together. Potatoes with dill are ideal for this dish. Good Appetite!

16. Red snapper with inger and fresh orange juice Nutritional information per serving: Carbohydrates: 0 g Protein: 15 g Fat: 10 g Calories: 260 Preparation time: 60 minutes Ingredients for 4 servings:

4 spring onions 2 tbsp rapeseed oil 4 tbsp soy sauce 1 tbsp sesame oil 1 fresh orange 1 red snapper (ready to cook) 1 clove of garlic (finely chopped) 1 teaspoon cane sugar 1 ginger root (peeled and finely chopped) Preparation : 1. Wash the orange with hot water and dry it. Then rub the peel finely with a peeler and cut into very fine strips. The juice is then pressed from the rest of the orange. Then the fish is also washed off, but under cold water. Then pat dry well and cut the fish lightly on the sides with a sharp knife. The fish is then placed in a bed of aluminum foil. 2. Next, the orange juice and half of the ginger is spread over the fish. The whole thing is then placed in a steamer and cooked over boiling water for about 20 minutes at 100 ° C. In the meantime, the spring onions are cleaned and cut into narrow strips. 3. Then put the spring onions, garlic and remaining ginger in a bowl. Then soy sauce and sugar are stirred in and everything is mixed together. Take the fish out of the steamer, place on an oblong plate and pour the mixture over it. Finally, heat the rapeseed and sesame oil in a saucepan. Then just pour the whole thing over the fish and serve immediately. Good Appetite!

17. Steamed fish fillet with vegetables Nutritional information per serving: Carbohydrates: 3 g Protein: 15 g

Fat: 10 g Calories: 380 Preparation time: 30 minutes Ingredients for 4 servings: 3 tbsp olive oil 1 red pepper 1 yellow pepper 4 fish fillets (for example saithe) 80 g pitted olives (black and green) Lemons to garnish 1 clove of garlic (peel and slice) 2 shallots salt pepper 4 parchment paper Preparation : 1. First wash the peppers, cut in half, core and cut into strips. Peel the shallots, halve them and cut into strips. Then the garlic, paprika and shallots are sautéed with a little oil in a pan and seasoned with salt and pepper as desired. Then take it off the stove. 2. Then you take the parchment paper and coat it in the middle with a little olive oil. Next, the fish is rinsed, patted dry and seasoned as desired. Then put the fish on the paper and spread the vegetables on top. Half a lemon is squeezed out and the juice and a little olive oil are drizzled on the packet. 3. Finally, the packets are still closed and cooked in a steamer with holes at 100 ° C for 20 minutes. After 20 minutes, take everything out, just open the packet at the top and serve with the paper. Ready, bon appetite!

18. Steamed fish balls Thai style with a spicy dip Nutritional information per serving: Carbohydrates: 10 g Protein: 25 g Fat: 10 g Calories: 270 Preparation time: 60 minutes Ingredients for 4 servings: 100 g snake beans 4 stalks of coriander 4 stalks of mint 2 limes 1 tbsp red curry paste 2 lime leaves 2 stalks of Thai basil 1 chilled egg 1 tbsp rapeseed oil 6 tbsp Thai fish sauce 600g pollack fillet 1 red onion 1 clove of garlic ½ cucumber 1 tbsp rice vinegar 1 red chilli pepper 1 teaspoon cane sugar salt pepper Preparation : 1. Wash the coriander, basil and mint, shake dry and roughly chop. The lime leaves are also washed and then cut into strips. Then you squeeze out the juice of the limes.

2. Next, the fish fillet is rinsed, dabbed with a clean cloth, the bones removed and cut into cubes. These cubes are then finely pureed in a blender together with the lime leaves, herbs, curry paste, 3 tablespoons of lime juice and 3 tablespoons of fish sauce. The egg is then added to the paste and mixed again. You can then put the mixture in a bowl. 3. Then the snake beans are cleaned and cut into slices. These are then mixed into the mass. Now you can start to shape table tennis balls about the size of the mass. A little tip: moisten your hands to prevent the mass from sticking. 4. You put the balls in a cooking insert with holes and let them cook at 100 ° C for 15 minutes. To keep the already finished balls warm, simply put them in a lockable box until the others are ready. In the meantime, peel and finely chop the cucumber, garlic and onion. The chilli is also washed, pitted and finely chopped. 5. Next, take a smaller bowl, add 3 tablespoons of lime juice, the rest of the fish sauce, rice vinegar and sugar and mix in the onion, cucumber and chilli. 6. Finally, take the remaining balls out of the steamer and serve with the dip. Good Appetite!

19. Wontons with shrimp filling Nutritional information per serving: Carbohydrates: 50 g Protein: 10 g Fat: 4 g Calories: 270 Preparation time: 40 minutes Ingredients for 4 servings: For the dough:

200 g wheat starch Boiling water for the steamer For the filling: 1 tbsp sesame oil pepper from the grinder 1 tbsp finely chopped onion or spring onion 1 pinch of finely grated ginger 125 g shrimp salt For the sauce: 4 tbsp wine vinegar 6 tbsp soy sauce Preparation : 1. Mix a smooth dough mass from wheat starch and water by gradually adding the water while kneading. 2. Then roll out the dough thinly and cut out approx. 10cm circles. Mix the sesame oil, pepper, onion (or leek), shrimp, ginger and salt well together and put the filling into the circles so that an approx. 5cm thick edge remains. Then fold the circles together to make small cups. 3. You then put the cups in a cooking insert and when the water is boiling you hang it over and let them steam for about 10 minutes. Then serve and your own wontons are ready. Good Appetite!

20. Steamed prawns Nutritional information per serving: Carbohydrates: 5 g Protein: 20 g Fat: 2 g

Calories: 115 Preparation time: 20 minutes Ingredients for 2 servings: 1 tbsp oyster sauce 1 tbsp soy sauce 1 spring onion 6 prawns 1 clove of garlic 1 teaspoon coriander Pepper, salt to taste Preparation : 1. A very quick, simple and yet so tasty recipe. We start by preparing the shrimp. To do this, free the shrimp from their heads and intestines. The coriander and garlic are very finely pounded in a mortar. 2. Chop the spring onions very finely. Now the marinade for the prawns can be prepared. Mix 2 tablespoons of onions and 2 tablespoons of garlic with the coriander and add the two sauces. Now put in the shrimp one by one and let it stand for a while. Heat the steamer to 100 ° C and cook the marinated prawns for two minutes. Pure enjoyment!

21. Herbal trout Nutritional information per serving: Carbohydrates: 6 g Protein: 40 g Fat: 11 g Calories: 370 Preparation time: 30 minutes

Ingredients for 2 servings: 1 tsp balsamic vinegar 2 trout, a 200 g 3 cloves of garlic ½ bunch of fresh herbs made from dill, parsley and chives 2 tbsp flour 50 ml of water 250 ml white wine 1 onion Salt, pepper to taste Preparation : 1. First, the trout has to be cleaned and its innards removed. Rinse off very well. Inside and out; then season the trout with salt and pepper and rub it extensively with flour so that it is well covered. 2. The herbs are chopped very finely and mixed with the finely chopped garlic cloves. The onion is only cut in half. The inside of the trout is coated with a little bit of the herb mixture and the rest is placed in the steamer, on which the trout fillets are then placed together with the onion halves. 3. Put the white wine in the steamer along with the water and balsamic vinegar. Heat everything to 100 ° C and let steam cook for 15 minutes. A real culinary delight;

22. Tasty pangasius Nutritional information per serving: Carbohydrates: 10 g Protein: 35 g Fat: 8 g Calories: 240 Preparation time: 30 minutes

Ingredients for 2 servings: 2 pangasius fillets 200 g broccoli 2 egg yolks 2 tbsp flour 1 MSP baking powder Salt, pepper to taste Preparation : 1. We pick the broccoli into fine florets and let it cook for 6 minutes. Then it is pureed with a hand blender and mixed with the egg and flour to make a paste. 2. This is seasoned with salt and pepper. Then the pangasius fillets are seasoned with salt and pepper and coated extensively with the broccoli mixture. This is how the fillets come into the steamer and are steamed at 100 ° C for 15 minutes.

23. Salmon in dill sauce Nutritional information per serving: Carbohydrates: 41 Protein: 31 g Fat: 30 g Calories: 540 Preparation time: 35 minutes Ingredients for 2 servings: 2 salmon fillets 8 carrots 1/2 bunch of dill

6 tbsp whipped cream nutmeg salt pepper Preparation : 1. Peel the carrots and cut into slices and steam at 100 ° C for 25 minutes in the steamer. Add the salmon for the last 8 minutes. 2. Finely chop the dill and mix with the whipped cream, pepper, nutmeg and 3 tablespoons of the cooking water. Pour the sauce over the carrots and salmon and, if desired, add rice as a side dish.

24. Redfish in dill Nutritional information per serving: Carbohydrates: 7 Protein: 33 g Fat: 23 g Calories: 370 Preparation time: 35 minutes Ingredients for 2 servings: 180 g carrots 150 g celery 120 g leeks 350 g redfish fillet 1 teaspoon lemon peel, grated 1 tbsp lemon juice, freshly squeezed 4 lemon wedges 4 dill stalks 1 tbsp oil

30 g butter Salt, pepper to taste Preparation : 1. Wash the carrots and celery and roughly cut into strips. Cut fine rings of leek and place the vegetables in a steamer along with salt, pepper and lemon zest. 2. The redfish is also cut into two to four pieces and rubbed with lemon juice and then seasoned with salt and pepper. The steamer with the fish is placed over the vegetables. Bring the water to the boil in the steamer and let everything steam for 10 minutes. 100 ° C is best here. Now the liquid dill butter can be prepared. 3. To do this, chop the dill very finely and heat it together with oil and butter in a pan until everything is melted. Season the butter with salt and pepper. Now the vegetables with the fish should also be ready. Arrange and enjoy.

25. Salmon ragout Nutritional information per serving: Carbohydrates: 6 Protein: 38 g Fat: 15 g Calories: 315 Preparation time: 35 minutes Ingredients for 2 servings: 350 g salmon 500 g cucumber ½ teaspoon lemon juice

50 ml vegetable broth 1 ½ tsp mustard 50 g yogurt Salt, pepper to taste Preparation : 1. The salmon is cleaned and cut into cubes. The same thing happens with the cucumber. But peel them in advance, because the peel makes the gentle dish bitter. Place in a steamer and season generously with salt and pepper. 2. Put the stock in the steamer and mix with the dill. Let everything cook for 15 minutes at 100 °. Then stir the mustard and yoghurt into the broth and serve with the ragout made from salmon and cucumber.

26. Carp fillet Nutritional information per serving: Carbohydrates: 11 g Protein: 16 g Fat: 5 g Calories: 150 Preparation time: 50 minutes Ingredients for 4 servings: 300 g carp fillet 200 g onions 4 cloves of garlic 1 bell pepper olive oil 2 tbsp rose paprika 2 tbsp tomato paste

400 g sauerkraut 1000 ml vegetable broth 2 teaspoons of caraway seeds 8 juniper berries 2 bay leaves salt pepper Preparation : 1. Peel the garlic cloves and onions and chop them into small pieces. Wash the peppers and cut into thin strips. Fry everything together in olive oil. Reduce the heat a little and add the paprika powder and tomato paste. 2. Add sauerkraut and toast briefly. Then pour the vegetable stock and add caraway seeds, juniper berries, bay leaves, salt and pepper. Put the soup in a steamer and steam for 35 minutes at 100 ° C. 3. Cut the carp fillet into strips and add to the soup for 5 minutes and let it steam.

Vegetable recipes Now we come to the vegetable recipes. Of course, delicious meals with vegetables can also be prepared in the steamer. There are no limits here, from potatoes to carrots you can let off steam here in a colorful mix. We have put together the best recipes for you here. We wish you good appetite!

27. Vegetable variety with goat cheese

Nutritional information per serving: Carbohydrates: 3 g Protein: 20 g Fat: 27 g Calories: 50 Preparation time: 60 minutes Ingredients for 3 servings: 250 ml of bechamel sauce 4 tomatoes 4 potatoes, boiled 1 bunch of basil leaves (chopped) 1 cauliflower (approx. 600 g) 1 goat cheese (sliced as a roll) Preparation : 1. First, you take a baking dish and coat it with olive oil. Slice the boiled potatoes and line the bottom of the baking dish with them. 2. Next, remove the florets from the cauliflower and cook at 100 ° C for 10 minutes. Then peel the tomatoes and cut them into cubes. They are also cooked in a steam oven at 100 ° C for 10 minutes. They are then spread over the potatoes. Finally, add the cauliflower and the bechamel sauce with it. 3. Then just spread the goat cheese on top and bake the whole thing in the oven at 200 ° C for 40 minutes. Just serve and you're done. Enjoy your meal!

28. Sheep cheese wrapped in zucchini Nutritional information per serving: Carbohydrates: 0 g Protein: 10 g

Fat: 20 g Calories: 200 Preparation time: 30 minutes Ingredients for 2 servings: 1 zucchini 200 g sheep cheese pepper olive oil Preparation : 1. First you take the zucchini and cut it lengthways into slices. You then place these slices in a cooking insert with holes and cook them for 1 minute at 100 ° C. 2. Then cut the sheep's cheese into strips approx. 2 cm wide and season with salt and pepper to taste. Then wrap the sheep's cheese slices with the zucchini strips and season it again with salt and pepper. 3. Then drizzle with a little olive oil and again for 3 minutes at 100 ° C in the steamer. Then just serve. Best with fresh baguette; Good Appetite!

29. Jacket potatoes with chives and crème fraîche Nutritional information per serving: Carbohydrates: 20 g Protein: 15 g Fat: 20 g Calories: 300 Preparation time: 30 minutes Ingredients for 4 servings:

4 large potatoes salt 200 g crème fraîche pepper from the grinder 1 cherry tomato 4 basil tips 6 stalks of chives 4 dill tips Preparation : 1. First, cook the potatoes at 100 ° C for about 15 minutes in the steamer. In the meantime, you can prepare the crème fraiche by first stirring it into a creamy mass and then seasoning it with salt and pepper as you like. 2. Then you wash the tomato and quarter it. The herbs are also washed and shaken dry. The chives are chopped into small pieces. 3. Finally, take the potatoes out of the steamer, cut in half with a knife and gently push them apart. The crème fraiche is then spread over it and the chives sprinkled over it. Then serve everything together and garnish with a quarter of tomatoes and the remaining herbs. Good Appetite.

30. Steamed Brussels sprouts with lemon Nutritional information per serving: Carbohydrates: 20 g Protein: 5 g Fat: 2 g Calories: 100 Preparation time: 30 minutes Ingredients for 4 servings: 800g fresh Brussels sprouts

400ml vegetable stock 1 untreated lemon salt pepper from the grinder Preparation : 1. First, the Brussels sprouts are cleaned and cut into 2 halves. Then the lemon is roasted hot and the peel is removed in thin strips. Then you squeeze out the juice of the lemon. 2. Then bring the broth together with the lemon juice, salt and pepper in a saucepan to a boil. The Brussels sprouts are then placed in a steamer and placed over the boiling broth so that the Brussels sprouts and broth do not touch. This is how the Brussels sprouts are cooked for 15 minutes. 3. Finally, serve everything together and, if necessary, season again with salt and pepper. Spread the lemon strips over it and you're done. Enojy your meal!

31. Steamed vegetables with shrimp Nutritional information per serving: Carbohydrates: 5 g Protein: 11 g Fat: 0 g Calories: 50 Preparation time: 30 minutes Ingredients for 4 servings: 4 zucchini 2 bunches of spring onions

salt pepper Lemon balm 4 zucchini 12 king prawns (ready to cook) 4 handfuls of bean sprouts Preparation : 1. First, cut the asparagus and peel the lower wooden third. The stem attachment is removed. Next, the zucchini is washed, peeled and halved lengthways. Thin slices are then planed from one half and cut from the other wedges. These are then halved again. 2. Then the spring onions are washed and peeled off at least 6 layers. The rest is cut into strips. The shrimp are then wrapped in the zucchini slices and tied with a layer of spring onion. 3. Then it's time to steam. To do this, the spring onions and the bean sprouts are first placed in the steamer. Then the asparagus, the zucchini corners and finally the wrapped prawns. Then season the whole thing with a little salt and pepper and steam at 100 ° C for 30 minutes. Then just serve, bon appetit!

32. Tomatoes and broccoli with basil and sheep cheese cream Nutritional information per serving: Carbohydrates: 5 g Protein: 10 g Fat: 10 g Calories: 350 Preparation time: 30 minutes Ingredients for 4 servings:

8 tomatoes 1 handful of pine nuts 2 tablespoons olive oil 1 bunch of basil 2 broccoli 150 g sheep cheese ½ lemon Preparation : 1. First wash all the vegetables. The tomatoes are halved and the florets cut off from the broccoli. 2. The florets are then placed in an unperforated cooking insert and steamed at 100 ° C. 3. In the meantime, the basil is finely chopped and processed into a cream together with sheep cheese and olive oil. Then add a dash of lemon juice and set aside. 4. Finally just take the broccoli out of the steamer and serve with the cream and tomatoes. Good Appetite!

33. Mediterranean vegetables Nutritional information per serving: Carbohydrates: 22 g Protein: 6 g Fat: 56 g Calories: 600 Preparation time: 60 minutes Ingredients for 2 servings: 150 g potatoes 1 zucchini

1 eggplant 1 fennel 100 g tomatoes 1 clove of garlic 1 chilli pepper 8 tbsp olive oil Mediterranean herbs pepper salt Preparation : 1. Wash the potatoes and cut them in half. Season with salt and pepper and drizzle with oil and turn the potatoes well. Place the cut side down in a steam container and cook for 25 minutes at 170 ° C. 2. Wash and cut the vegetables and sprinkle with salt and pepper, turn in oil and add herbs, chilli and garlic. Steam this at 180 ° C for another 20 minutes and stir again about 10 minutes before the end of the cooking time. To be able to also sprinkled with a little feta cheese;

34. Carrot vegetables Nutritional information per serving: Carbohydrates: 14 g Protein: 1 g Fat: 1 g Calories: 60 Preparation time: 15 minutes Ingredients for 4 servings: 400 g of carrots 100 g pears 1 teaspoon thyme

10 g butter Chilli salt Preparation : 1. Peel the carrots and cut into slices. Peel and core pears and cut into pieces. Cook together with the spices at 100 ° C for 25 minutes. 2. Depending on your preference, it can also be cooked a little shorter.

35. Ratatouille (braised vegetable dish) Nutritional information per serving: Carbohydrates: 21 g Protein: 5 g Fat: 1 g Calories: 110 Preparation time: 30 minutes Ingredients for 4 servings: 2 peppers 1 zucchini 1 eggplant 250 g tomatoes 1 onion 2 cloves of garlic 100 g tomato ketchup 2 tbsp tomato paste Tabasco herbs of Provence salt pepper Preparation :

1. Wash the vegetables and cut them into small pieces and then put them in a steamer with salt, pepper, Tabasco herbs, ketchup and tomato paste and stir well. 2. Cook the mixture for about 18 minutes at 100 ° C and then season again to taste. To be suitable as a main course as well as a side dish with meat or with rice and potatoes.

36. Vegetable gratin Nutritional information per serving: Carbohydrates: 25 g Protein: 12 g Fat: 12 g Calories: 260 Preparation time: 15 minutes Ingredients for 3 servings: 1 tbsp rapeseed oil 3 potatoes 1 onion 1 zucchini 1 bell pepper 1 clove of garlic 1 teaspoon vegetable stock 200 ml of milk 75 grams of cheddar pepper Preparation : 1. Peel the potatoes and onions and cut into thin strips. Place a layer of potatoes in the steamer, brushed with oil, and sprinkle with pepper. Next, a layer of onions;

2. Wash and slice the zucchini and place on top of the onions, followed by a layer of diced paprika and finely chopped garlic. 3. Mix the milk with the vegetable stock and pour over the vegetables. Then sprinkle with pepper again and spread the cheddar on top. The gratin is cooked for 60 minutes at 150 ° C.

37. Vegetables with risotto Nutritional information per serving: Carbohydrates: 30 g Protein: 6 g Fat: 2 g Calories: 150 Preparation time: 30-45 minutes Ingredients for 4 servings: 1 coffee cup of risotto rice 300 g paprika 300 g carrots 250 g tomatoes 1 onion 15 g butter 500 ml vegetable broth 1 zucchini arugula pepper salt Preparation : 1. Peel the onion and cut into small cubes and then cook it in a pan with the risotto rice and some oil. Gradually add some of the vegetable stock and let

the rice absorb the liquid while stirring constantly. 2. Peel the carrots and cut into small cubes, wash and dice the tomatoes, wash and cut the peppers into strips and wash and slice the zucchini. 3. Put the vegetables in a steamer and cook at 100 ° C for 25 minutes. Then season with salt and pepper, stir in the rice and garnish with rocket;

38. Vegetable lasagna Nutritional information per serving: Carbohydrates: 79 g Protein: 36 g Fat: 30 g Calories: 710 Preparation time: 60 minutes Ingredients for 4 servings: 300 g broccoli 200 g leeks 3 carrots 1 glass of tomato sauce 250 g mozzarella 100 g Edam 300 g lasagne sheets olive oil nutmeg garlic oregano 2 tbsp starch 500 ml of milk 2 tbsp butter salt and pepper

Preparation : 1. Wash the leeks and cut into rings, peel and slice the carrots, wash the broccoli and cut into florets and peel and slice the stalks. Fry everything briefly in a pan with oil and then pour tomato sauce over it and simmer for 5 minutes. Then season with salt, pepper and nutmeg to taste. 2. Cut the mozzarella into small cubes. Mix the starch, milk, oil, garlic, oregano, salt and pepper and bring to the boil, stirring constantly. Then take it off the stove. 3. Layer the lasagna in a steamer in the following order. First lasagne sheets, then vegetables, mozzarella and then the white sauce; The last layer should be lasagne sheets and then cover with grated Edam. Everything is cooked together in a steamer at 100 ° C for 45 minutes.

39. Asparagus terrine Nutritional information per serving: Carbohydrates: 3 g Protein: 3 g Fat: 5 g Calories: 45 Preparation time: 60 minutes Ingredients for 2 servings: 300 g asparagus 1 egg 1 egg yolk 30 g grated Emmentaler ½ teaspoon creme fraiche Salt, pepper to taste Preparation : 1. Thoroughly peel the asparagus and let it cook in the steamer at 100 ° C for

10 minutes. Put some of the asparagus stalks aside and puree the rest and mix with the remaining ingredients. 2. Grease a baking pan that fits in the steamer and fill it with half of the pureed asparagus mixture. Then put in the asparagus spears and cover with the rest of the mixture. Cook at 100 ° C for a good 40 minutes and a tasty terrine can be served. Delicious!

40. Braised cucumbers Nutritional information per serving: Carbohydrates: 20 g Protein: 4 g Fat: 1 g Calories: 100 Preparation time: 30 minutes Ingredients for 4 servings: 150 g cucumber 500 g potatoes 100 ml vegetable broth 70 ml low-fat yogurt 1 bunch of dill salt pepper Preparation : 1. Peel the cucumber, cut in half and remove the seeds from the center. Then cut into small cubes. Peel the potatoes and cut into small cubes. 2. Put both in the steamer and sprinkle with salt, pepper and finely chopped dill and then pour the vegetable stock over them.

3. Steam the vegetables at 100 ° C for 20 minutes. Then pour the juice into a bowl, mix with the yogurt and then add the vegetables.

41. Leeks Nutritional information per serving: Carbohydrates: 14 g Protein: 5 g Fat: 3 g Calories: 100 Preparation time: 30 minutes Ingredients for 2 servings: 1 leek 4 tomatoes olive oil parsley salt Preparation : 1. Wash the leek and cut into strips, wash the tomatoes and cut in half. Steam the vegetables in the steamer for 10 minutes. Finally, sprinkle with freshly chopped parsley, pour a little olive oil over it and season with salt.

42. Savoy cabbage roulades Nutritional information per serving: Carbohydrates: 21 g Protein: 7 g Fat: 14 g

Calories: 230 Preparation time: 60 minutes Ingredients for 4 servings: 1 savoy cabbage 100 g couscous 200 ml vegetable broth 100 g paprika 50 g butter 1 egg 2 tbsp olive oil salt pepper Preparation : 1. Wash the savoy cabbage and steam it completely for 10 min at 100 ° C in the steamer. Then peel off the outer leaves and cut away the middle, thick leaf vein. Then steam again for 5 minutes and then quench with cold water. 2. Pour hot vegetable stock over the couscous and let it steep for 10-15 minutes together with a tablespoon of olive oil. Cut the bell pepper into small pieces and fry in butter. Mix the couscous with the egg, paprika, salt and pepper. 3. Put about one tablespoon of couscous mixture on a savoy cabbage leaf and roll into a roulade. Brush the roulades with olive oil and steam for 30 minutes at 100 ° C.

43. Radicchio and buckwheat Nutritional information per serving: Carbohydrates: 40 g Protein: 9 g

Fat: 8 g Calories: 270 Preparation time: 50 minutes Ingredients for 4 servings: 200 g cauliflower 200 g broccoli 1 radicchio 200 g buckwheat 400 ml vegetable stock 2 tbsp olive oil salt pepper Preparation : 1. Rinse the buckwheat and place in a solid container. Pour vegetable stock over them and steam for 18 minutes at 100 ° C. 2. Wash the cauliflower and broccoli and cut into florets. In the last 5 minutes, use the buckwheat to steam it in the steamer. 3. Wash the radicchio and pick off individual leaves. Heat olive oil in a pan and briefly fry the buckwheat with vegetables and season with salt and pepper. Finally add the radicchio and stir briefly again.

Pasta recipes Now we come to the pasta dishes. Even if noodles are known not to be prepared in a steamer, they still taste very delicious. We would like to prove that with this chapter, which is why we now have our selected pasta recipes for the steamer to cook yourself. As always, we wish you good appetite!

44. Spaghetti with broccoli and gorgonzola sauce Nutritional information per serving: Carbohydrates: 15 g Protein: 5 g Fat: 10 g Calories: 350 Preparation time: 30 minutes Ingredients for 4 servings: 400 g spaghetti 250 ml of cream 100 mg of grated parmesan cheese 200 g Gorgonzola 400 g broccoli Basil (fresh leaves) salt pepper Preparation : 1. First, the pasta is placed in a cooking tray without holes and covered with water. Add a little salt and then cook at 100 ° C for about 15-20 minutes. 2. In the meantime, the broccoli is washed and cut into florets. This is then placed in a perforated cooking insert and also cooked at 100 ° C for 5 minutes. 3. For the sauce, heat the cream in a saucepan and then crumble the Gorgonzola in it and let it melt while you season the sauce with salt and pepper. 4. The noodles and broccoli should be ready by now. Put everything together

in a saucepan, mix and season with a little seasoning if you like. Serve, done. Good Appetite!

45. Tagliatelle with salmon and mixed vegetables Nutritional information per serving: Carbohydrates: 30 g Protein: 20 g Fat: 20 g Calories: 300 Preparation time: 30 minutes Ingredients for 4 servings: 200 g mixed vegetables (frozen) 200 g salmon fillet 500 g ribbon noodles 1 teaspoon of soup powder 1 tbsp chopped herbs 5 tbsp crème fraiche 100 ml cream salt pepper Preparation : 1. First, boil the pasta in salted water until it is firm to the bite and strain. Then put the frozen vegetables in a bowl and let them thaw. 2. The salmon is cut into bite-sized pieces. Then the pasta is placed in a solid cooking container and the vegetables and salmon are spread over it. For the sauce, the whipped cream, crème fraiche, the chopped herbs, salt, pepper and the soup powder are mixed together.

3. The whole thing is then poured over the pasta and cooked for 5 minutes at 100 ° C. Serve everything together and enjoy your meal!

46. Spinach gnocchi Nutritional information per serving: Carbohydrates: 30 g Protein: 5 g Fat: 10 g Calories: 250 Preparation time: 30 minutes Ingredients for 4 servings: 1 dumpling bread (small) 150 ml milk (lukewarm) salt pepper nutmeg 400 g spinach (chopped) 3 eggs 2 cloves of garlic (crushed) Preparation : 1. For the dough, simply mix all the ingredients together and knead into a smooth mass. Shape the dough into small gnocchi with moistened hands and place in a greased, perforated cooking container and cook at 100 ° C for about 12 minutes. 2. As a serving suggestion, I would recommend a good tomato sauce and some Parmesan, or you can fry the gnocchi in a pan with olive oil and garlic

and then serve them with Parmesan too. Enojy your meal!

47. Bell pepper noodles Nutritional information per serving: Carbohydrates: 30 g Protein: 25 g Fat: 20 g Calories: 350 Preparation time: 30 minutes Ingredients for 4 servings: 300 ml of water 1 leek 300 g paprika 300 g pasta (farfalle, penne or spiral pasta) 150 g cheese (grated) 300 ml of milk salt pepper olive oil Preparation : 1. Boil the pasta in salted water until al dente. In the meantime, wash the peppers, cut in halves, core and cut into small bitesized cubes. The leek is also washed and then cut into rings. 2. When the noodles are ready, they are put together with all the other ingredients in a cooking insert without holes, seasoned as required, mixed well and then cooked at 100 ° C for 5 minutes. At the end, if necessary, season again and then just serve. Good Appetite!

48. Pasta with spinach leaves Nutritional information per serving: Carbohydrates: 30 g Protein: 10 g Fat: 20 g Calories: 300 Preparation time: 30 minutes Ingredients for 4 servings: 550 g spaghetti 2 onions 350 g of cocktail tomatoes 800 g spinach leaves salt pepper 1 cup of sour cream Parmesan Preparation : 1. Boil the spaghetti in salted water until al dente. Put the spinach leaves in the steamer and defrost for 5 minutes. 2. Next, peel the onion, chop it finely and spread it over the spinach. Then season the whole thing with salt and pepper to taste and cook for 15 minutes at 100 ° C. 3. The tomatoes are washed, cut in half and placed in a separate steam basket. They are cooked for 5 minutes. 4. The spinach is then mixed with the tomatoes and sour cream and seasoned with salt and pepper. Finally, just turn the spaghetti in the sauce, serve, a little parmesan on top and you're done. Enojy your meal!

49. Ham noodles from the steamer Nutritional information per serving: Carbohydrates: 20 g Protein: 10 g Fat: 15 g Calories: 200 Preparation time: 30 minutes Ingredients for 4 servings: 500 g pasta (e.g. penne, farfalle, croissant ...) 250 ml of cream 900 ml of vegetable soup 200 g ham ½ stick of leek 200 g cheese (grated) 250 g frozen vegetables (mixed) ½ bunch of parsley 1 tbsp Dijon mustard salt pepper Preparation : 1. Boil the pasta in salted water until al dente . In the meantime, the ham and leek are cut into cubes. For the sauce, the cream and mustard are mixed together with salt, pepper and the vegetable soup and stirred into a smooth sauce. 2. When the noodles are ready, everything is mixed together. The cheese, frozen vegetables and chopped parsley are also added. 3. Finally, everything is put into the steamer and cooked at 100 ° C for 15 minutes. However, the pasta should be stirred well again after about 4 minutes. Then just serve and you're done. Good Appetite!

Vegetarian recipes Now it goes on with the vegetarian recipes. You have to leave one thing to the steamer, the possibilities are unlimited and the result is convincing every time. Regardless of whether you prepare pasta dishes as before or meat dishes, every meal is a pleasure for the palate. So let's dive into the world of vegetarian dishes with the steamer - good luck!

50. Polenta with mushroom ragout Nutritional information per serving: Carbohydrates: 20 g Protein: 10 g Fat: 20 g Calories: 300 Preparation time: 30 minutes Ingredients for 4 servings: 400 g mushrooms Basil (frozen) some butter salt pepper 1 onion 100 g mascarpone 1 tbsp olive oil 1 clove of garlic chives parsley 250 g polenta

600 ml vegetable stock salt pepper For the sauce: 200 ml vegetable stock 1 teaspoon corn starch salt pepper 100 ml cream Preparation : 1. First, the onion is chopped and placed in a heat-resistant bowl along with the polenta and 3 liters of the vegetable stock. 2. The bowl is then placed in the steamer and the polenta cooked at 100 ° C for 15 minutes. In the meantime, the mushrooms are cut into bite-sized pieces and the garlic is finely chopped. Next, heat the olive oil and butter in a frying pan and add the garlic and herbs to sauté them. 3. When the pan is really hot, add the mushrooms to sear them. Season with salt and pepper; For the sauce, take the rest of the bouillon and let it boil and reduce with the cream. To thicken the sauce, we add the cornstarch and season to taste with salt and pepper. 4. When the polenta is ready, the mascarpone is mixed in and also seasoned with salt and pepper as desired. Then just serve the polenta with the mushroom ragout and you're done. Good Appetite!

51. Sweet potato slices with goat cream cheese Nutritional information per serving:

Carbohydrates: 25 g Protein: 15 g Fat: 20 g Calories: 120 Preparation time: 30 minutes Ingredients for 4 servings: 2 sweet potatoes 1 tbsp olive oil 2 teaspoons of sugar some cinnamon 1 goat cream cheese (150 g) 1 handful of pecans 1 handful of cranberry (dried) 2 tbsp honey Preparation : 1. First the sweet potatoes are cut and cut into approximately 0.5 cm thick slices. Then the slices are coated with a little oil and placed on a baking sheet with baking paper. Sprinkle some cinnamon and sugar on top. 2. The tray is then placed in the steamer for 15 minutes at 230 ° C. In the meantime, the pecans and cranberries are chopped and mixed together. 3. When the potatoes are ready, just put the goat's cream cheese (on the warm potatoes) on top and sprinkle the nut-cranberry mixture on top. Good Appetite!

52. Potato salad Nutritional information per serving: Carbohydrates: 10 g

Protein: 1 g Fat: 5 g Calories: 100 Preparation time: 25 minutes Ingredients for 6 servings: 1 kg of potatoes For the sauce: 1 tbsp mustard 1 tbsp mayonnaise 3 tbsp Yoghurt Natura 1 tbsp rapeseed oil 1 bunch of chives salt pepper Preparation : 1. Cut the potatoes into slices, put them in a cooking insert with holes and steam at 100 ° C for 20 minutes. For the sauce, all the remaining ingredients are simply mixed and stirred. 2. Then carefully fold the sauce under the finished potatoes, serve as a side dish and enjoy. Good Appetite!

53. Risotto with sweet potatoes, goat cheese and cranberries Nutritional information per serving: Carbohydrates: 25 g Protein: 5 g Fat: 5 g

Calories: 150 Preparation time: 20 minutes Ingredients for 4 servings: 300 g risotto rice onion 150 g goat cream cheese 100 g parmesan 2 sweet potatoes 600 ml vegetable stock 100 ml white wine salt pepper Cranberries to garnish Parsley to garnish Preparation : 1. First you finely chop the onion and then put it in a heat-resistant bowl along with the rice, vegetable stock and white wine. This is then steamed at 100 ° C for 25 minutes. 2. The sweet potato is cut into small cubes and, when the time has elapsed, also placed in the steamer (in an extra container). This is then steamed again for 10 minutes at 100 ° C (the rice stays in the steamer). 3. After the 10 minutes, goat cheese, sweet potatoes and Parmesan are mixed into the risotto and seasoned with salt and pepper as desired. Finally just serve and garnish with the rest of the goat cheese, cranberries and herbs. Good Appetite!

54. Quinoa salad with beetroot Nutritional information per serving: Carbohydrates: 12 g

Protein: 2 g Fat: 5 g Calories: 105 Preparation time: 30 minutes Ingredients for 2 servings: 200 g quinoa 150 g spinach (fresh or frozen) 2 beetroot 1 pear 350 ml of water salt 50g feta For the sauce: olive oil 1/2 lime (juice) honey salt pepper Preparation : 1. The quinoa is put together with salt and water in a heat-resistant bowl and cooked for 30 minutes at 100 ° C. 2. Then the spinach is placed in a perforated cooking insert and cooked for 5 minutes at 100 ° C. Frozen spinach doesn't have to go out for 20 minutes. In the meantime, the feta and the beetroot are cut into cubes and the pear is cut into strips. 3. For the sauce, all the ingredients are simply mixed together and seasoned with salt and pepper as required. Finally, take the quinoa out of the steamer, let it cool down a bit and mix it with the sauce and beetroot. The pear serves as a garnish and is placed on

top. Done, enjoy it!

55.Broccoli pie Nutritional information per serving: Carbohydrates: 0 g Protein: 5 g Fat: 0 g Calories: 50 Preparation time: 30 minutes Ingredients for 2 servings: 350 g broccoli 1 onion 1 egg 1 clove of garlic 100 g peas olive oil salt pepper Preparation : 1. First, the clove of garlic and the onion are finely chopped. The broccoli is washed and cut into small pieces. Broccoli, garlic and onions are then placed in a perforated cooking container and cooked together for 15 minutes at 100 ° C. 2. When the time is up, add egg yolks, salt, pepper and olive oil to the vegetables and puree everything well. The egg white is beaten stiff with a little salt and then folded into the broccoli mixture. 3. The mass is then placed in a mold lined with cling film and is then steamed

for 20 minutes at 90 ° C. Finally just serve. Best on a good salad; Good Appetite!

Finger food recipes Who would have thought that - you can also prepare fantastic finger food in the steamer. These recipes are among our favorites. Not only are they easy to prepare, they also taste delicious. The perfect dishes is for in between meals or for a cozy evening watching TV on the couch. Enjoy the meal!

56. Rosemary potatoes with herb dip Nutritional information per serving: Carbohydrates: 5 g Protein: 5 g Fat: 10 g Calories: 120 Preparation time: 60 minutes Ingredients for 4 servings: 1 tbsp rosemary 250 g potatoes 1 teaspoon olive oil For the sauce: 1 can of sour cream 1 clove of garlic

1 bunch of any herbs salt pepper Paprika powder Preparation : 1. The potatoes are washed with the skin and cut into wedges. These are then placed in an unperforated cooking dish coated with olive oil, seasoned with a little salt and then cooked for 45 minutes at 100 ° C. 2. In the meantime you prepare the dip. For this, the herbs are finely chopped and stirred into the sour cream together with the garlic. This is then seasoned with salt, pepper and paprika powder and your potato wedges with dip are ready. Good Appetite!

57. Tomatoes with sheep's cheese filling Nutritional information per serving: Carbohydrates: 5 g Protein: 6 g Fat: 5 g Calories: 100 Preparation time: 20 minutes Ingredients for 4 servings: 2 tomatoes 1 clove of garlic (pressed) 25 g sheep cheese Fresh basil (chopped) salt pepper Preparation :

1. First you wash the tomatoes, then cut them in half, take the inside out and season them with salt, pepper, basil and the pressed garlic. 2. Then you crumble the sheep cheese and fill it into the tomatoes. 3. Then you put everything in a perforated cooking container and steam the tomatoes at 80 ° C for 10 minutes. Then serve everything, bon appetit!

58. Turkey skewers from the steamer Nutritional information per serving: Carbohydrates: 20 g Protein: 15 g Fat: 10 g Calories: 300 Preparation time: 20 minutes Ingredients for 4 servings: 125 g diced turkey meat 1 bell pepper For the sauce: 1 tbsp butter 1 ml of chicken broth 1 dash of balsamic vinegar 1 dash of tomato paste 1 tablespoon of sugar salt Preparation : 1. First you wash the meat with cold water and then pat it dry. Then the peppers are washed, halved, the seeds removed and then cut into

pieces of equal size that can be easily skewered. 2. The meat and the peppers are then skewered alternately, placed on a cooking plate and cooked at 100 ° C for 20 minutes. 3. In the meantime, let's go to the sauce and put the sugar in a small saucepan to caramelize it. Then you take the pot off the stove and stir in the butter and broth. 4. Then you put the pot back on the stove and let it simmer for 3 minutes while stirring constantly. Add a little tomato paste and balsamic vinegar, stir well and season with salt as required. Then just serve with the skewers and enjoy. Enojy your meal!

59. Stuffed mushrooms with cheese Nutritional information per serving: Carbohydrates: 5 g Protein: 10 g Fat: 30 g Calories: 400 Preparation time: 20 minutes Ingredients for 4 servings: 500 g mushrooms 200 g ham 2 egg yolks 2 egg - egg whites (beaten until stiff) 1 tbsp breadcrumbs 100 g Emmentaler, grated 2 egg 250 ml of sour cream

pepper salt Butter (for roasting) 1 bunch of parsley Preparation : 1. First you wash the mushrooms and remove their stem. 2. Next, put the mushrooms, stem side up, in a heatproof bowl. For the filling, the parsley and mushroom stalks are finely chopped and roasted in a little butter. An egg and the breadcrumbs are used to thicken the sauce. 3. Then season with salt and pepper and fill the mushrooms with it. Then the Emmentaler is mixed with the sour cream and added egg whites and egg yolks. Mix everything well. 4. The cream mixture comes over the mushrooms and is then cooked at 80 ° C for 5 minutes. Then just serve and you're done. Good Appetite!

60. Zucchini canapes with minced minced meat Nutritional information per serving: Carbohydrates: 10 g Protein: 10 g Fat: 20 g Calories: 300 Preparation time: 20 minutes Ingredients for 4 servings: 1 zucchini 60 g minced meat 1 teaspoon paprika powder (noble sweet)

Butter (for the mold) 1 onion 20 ml of cream 26 ml Salsa Texicana 10 g Gouda (grated) 3/5 cloves of garlic salt pepper 1 bunch of parsley Preparation : 1. First, the zucchini is washed and cut into two-finger-wide slices. These slices are then hollowed out and placed on a cooking insert (coated with oil) without holes. 2. Then the garlic and onion are finely chopped, mixed with the minced meat in a bowl and seasoned with salt, pepper and paprika powder as desired. You now distribute the minced meat mixture on the zucchini slices and stuff them into the hollowed out center. 3. Then mix the cream with the salsa sauce in a bowl and distribute the mixture on the zucchinis. Then just sprinkle the zucchini slices with the Gouda and cook at 100 ° C for 10 minutes. Finally just serve and sprinkle with the fresh parsley. Good Appetite!

61. Small meatballs Nutritional information per serving: Carbohydrates: 3 g Protein: 5 g Fat: 12 g Calories: 230 Preparation time: 20 minutes

Ingredients for 4 servings: 125 g minced meat ¼ pkg. Onion soup (powder) 50 g sour cream 1 egg 1 tbsp breadcrumbs salt pepper Preparation : 1. The preparation of the balls is very easy. All the ingredients are simply mixed together and small balls are formed from the mass. 2. These are then placed in a cooking container without holes (oiled) and cooked at 100 ° C for 25 minutes. Serve and you're done. Good Appetite!

Soup recipes Now we come to the delicious soup dishes. Various soups can be prepared in the steamer without much effort. As you may already notice, the steamer is a clear all-rounder. There is almost nothing that cannot be cooked in a steamer. That's why it's so popular. And as already mentioned at the beginning, all valuable vitamins and nutrients are retained because the way the steamer works is very gentle on the preservation of the food. But enough of the praise and let's continue with delicious soups from the steamer!

62. Pea soup

Nutritional information per serving: Carbohydrates: 15 g Protein: 10 g Fat: 5 g Calories: 150 Preparation time: 25 minutes Ingredients for 4 servings: 400 g peas (frozen) 300 ml vegetable stock 200 ml cream 50 g crème fraîche 50 ml white wine pepper Pea sprouts Preparation : 1. Put the frozen peas together with white wine and vegetable stock in a heatresistant bowl. The bowl is then placed in the steamer for 15 minutes at 100 ° C. 2. Then just mix everything well, add the cream and crème fraiche, season with salt and pepper to taste, stir well, serve and enjoy. Good Appetite!

63. Fisolen cream soup with potatoes and dill Nutritional information per serving: Carbohydrates: 2 g Protein: 1 g Fat: 4 g Calories: 50

Preparation time: 30 minutes Ingredients for 2 servings: 300 g green beans 2 tbsp wholemeal spelled flour 200 g sour cream ½ l vegetable stock 400 g potatoes 80 g onions 1 bunch of dill Ground caraway) salt pepper Preparation : 1. First wash the green beans, cut off the ends and cut into small bite-sized pieces. You peel the potatoes and then cut them into bite-sized pieces. The onion is also peeled and chopped into small cubes. 2. The vegetables are then put in the steamer together with the vegetable stock for 10 minutes at 100 ° C. When the time is up, you take a ladle out of the soup and stir it into the flour (no lumps). This is then added back to the soup to bind it. 3. Then the soup is steamed again for 10 minutes at 100 ° C. The soup is then only seasoned with salt, pepper, dill and caraway seeds and served as desired. Good Appetite!

64. Coconut soup with prawns Nutritional information for the entire mass: Carbohydrates: 4 g Protein: 10 g

Fat: 8 g Calories: 150 Preparation time: 30 minutes Ingredients for 2 servings: 500 ml coconut milk 2 tbsp curry 500 ml chicken stock 50 ml white wine 1 onion 1 stick of lemongrass 1 cm ginger 1 pepperoncini salt pepper 20 prawns Preparation : 1. Lemongrass, peperoncini, onion and ginger are cut into large pieces (they are removed again afterwards). Then put all the ingredients together in a heat-resistant bowl. 2. The prawns are skewered on a wooden skewer and placed over the bowl. Then put the bowl in the steamer and steam the soup with the prawns for 20 minutes at 100 ° C. 3. When the time has elapsed, just remove the lemongrass, onion and ginger. The peperoncini can be left inside or removed as well, depending on how spicy you want it to be. Then just season a little as needed, serve and enjoy. Enjoy the meal!

65. Refreshing asparagus-lemon soup Nutritional information per serving:

Carbohydrates: 2 g Protein: 2 g Fat: 4 g Calories: 40 Preparation time: 30 minutes Ingredients for 2 servings: 50 g green asparagus 200 g potatoes (floury) 125 ml cream Worcestershire Sauce salt pepper Chives flowers (to garnish) 1 ½ tbsp soup cubes ½ lemon (juice and grated zest) 650 ml of water Preparation : 1. First the asparagus is peeled, cut into pieces and the tips set aside. The potatoes are also peeled and small cut. 2. Then the potatoes, the water, the soup seasoning, the asparagus pieces (not the tips), the lemon juice and the grated zest are placed in a heat-resistant bowl and cooked at 100 ° C for 10 minutes. 3. The asparagus tips are cooked in a perforated cooking container for the last 3 minutes. When the time is up, take the soup out and puree or mix it thoroughly so that there are no lumps left in it. 4. Then add the Worcestershire sauce, salt and pepper to taste, place the asparagus tips in the soup and garnish with the chive flowers. Serve, enjoy, bon appetit!

66. Zucchini cream soup Nutritional information per serving: Carbohydrates: 4 g Protein: 5 g Fat: 14 g Calories: 180 Preparation time: 30 minutes Ingredients for 4 servings: 150 g of cream 500 ml vegetable broth 500 g zucchini salt pepper Preparation : 1. First you wash the zucchini and then cut them into cubes of the same size. Then you put them in a cooking insert with holes and cook them for 12 minutes at 100 ° C. 2. When the time is up, put the zucchini together with the vegetable stock in a cooking container without holes and cook the whole thing again for 5 minutes at 100 ° C. 3. Finally puree or mix everything together, season with salt, pepper and cream, serve and enjoy. Good Appetite!

67. Cream of carrot and ginger soup Nutritional information per serving: Carbohydrates: 9 g Protein: 5 g

Fat: 3 g Calories: 80 Preparation time: 30 minutes Ingredients for 4 servings: 1 onion 1 ginger (approx. 1 cm) 800 ml of vegetable soup 1 lemon juice 1 shot of light whipped cream (Rama Cremefine) ¼ bunch of parsley salt pepper 400 g of carrots Preparation : 1. The onion and carrots are peeled and cut into cubes, while the ginger and parsley are finely chopped. All of this is put together in an unperforated cooking insert, poured over with the vegetable stock and cooked for 25 minutes at 100 ° C. 2. When the time is up, you add the cream and puree the whole thing until it is nice and frothy. Then just add salt, pepper and lemon juice to taste and serve. Good Appetite!

68. Potato soup Nutritional information per serving: Carbohydrates: 29 g Protein: 5 g Fat: 19 g Calories: 310

Preparation time: 45 minutes Ingredients for 4 servings: 500g potatoes 3 carrots 500 ml vegetable broth 250 ml whipped cream 1 bay leaf Champignons or dried mushrooms 1 onion 1 clove of garlic salt pepper Preparation : 1. Wash the potatoes, cut them into small pieces and put them together with the vegetable stock, the desired number of mushrooms and spices in an unperforated bowl of the steamer. Let steam at 100 ° C for about 30 minutes. 2. Wash and cut the carrots and add to the potatoes after 23 minutes and steam for another 7 minutes. Then remove the bay leaf, puree the soup and possibly add the whipped cream and season again with salt and pepper.

69. Celery soup Nutritional information per serving: Carbohydrates: 18 g Protein: 3 g Fat: 15 g Calories: 220 Preparation time: 30 minutes

Ingredients for 4 servings: 600 g celery 1 apple 1 potato 100 ml apple juice 100 ml whipped cream 500 ml vegetable broth 250 ml of olive oil salt Preparation : 1. Preheat the steamer to 100 ° C. Peel the apple, potato and 500 g celery and cut into cubes. Steam the potatoes and celery for 5 minutes at 100 ° C. 2. Add apple, apple juice, whipped cream, vegetable stock and salt and let steam for another 10 minutes. Puree into a soup and season to taste again. 3. Cut the remaining celery into thin slices and fry in hot olive oil. Then drain on a sheet of kitchen roll and serve with the soup. Also tastes good with apple chips.

70. Zucchini soup with herbs from Provence Nutritional information per serving: Carbohydrates: 11 g Protein: 3 g Fat: 3 g Calories: 80 Preparation time: 30 minutes Ingredients for 4 servings:

1 onion 1 leek 2 zucchini 1 carrot 2 tomatoes 750 ml vegetable stock herbs of Provence 1 clove of garlic Whipped cream Lemon juice parsley salt pepper Preparation : 1. Wash, peel and cut the vegetables. Then place in a container of the steamer together with the vegetable stock and steam for 12 minutes at 100 ° C. 2. Then puree the vegetables into a soup and add the spices, lemon juice and whipped cream. Sprinkle with parsley at the end.

71. Onion soup Nutritional information per serving: Carbohydrates: 34 g Protein: 9 g Fat: 7 g Calories: 240 Preparation time: 30 minutes Ingredients for 4 servings: 750 g onions

1250 ml vegetable broth Chopped parsley 4 slices of toast Grated cheese White wine pepper Paprika powder Preparation : 1. Peel the onions, cut into fine strips and then place in a steamer. Let’s cook for about 12 minutes at 100 ° C. 2. Heat the vegetable stock in a saucepan, add the onions and season with white wine, paprika powder and pepper and sprinkle with parsley. Then bake the toast with the cheese and serve with the soup.

Snack and side dish recipes Since we have already prepared the main courses with the steamer, we can also prepare suitable snacks and delicious side dishes at the same time. From rice to potato-nut puree, there are numerous delicacies to try out here. With this in mind - put the cookbook aside and have fun!

72. Potato dumplings from the steamer Nutritional information per serving: Carbohydrates: 20 g Protein: 1 g Fat: 2 g Calories: 100

Preparation time: 60 minutes Ingredients for 8 servings: 80 g potato starch flour 600 g potatoes (floury variety) nutmeg 1 egg 2 teaspoons butter salt pepper Preparation : 1. First, put the potatoes with their skins in a perforated cooking container and cook them at 100 ° C for 20 minutes. After the time has elapsed, the potatoes are removed from the steamer, peeled and pressed through the potato press or simply mashed. 2. Add salt, pepper, egg, cornstarch, butter and nutmeg and mix everything well. 3. Then shape 8 dumplings of the same size from the dough and put them back in the perforated cooking container to cook them for 20 minutes at 100 ° C. Then just serve and you're done. Enjoy the meal!

73. Rice from the steamer Nutritional information per serving: Carbohydrates: 55 g Protein: 3 g Fat: 2 g Calories: 260 Preparation time: 40 minutes Ingredients for 4 servings:

300 ml rice (long grain white rice) 600 ml of water salt Preparation : 1. The rice and the water are put in a solid cooking container along with a little salt. The ratio here is 1: 2 (1 cup of rice is followed by 2 cups of water). 2. The rice is then cooked at 100 ° C for about 35 minutes. Quite straightforward; Good Appetite!

74. Steamed red cabbage with fresh apples Nutritional information per serving: Carbohydrates: 30 g Protein: 1 g Fat: 1 g Calories: 100 Preparation time: 60 minutes Ingredients for 4 servings: 1 red cabbage 2 onions 2 apples 2 bay leaves 1 teaspoon of cloves 2 tbsp vinegar 3 tbsp honey Iodized salt Preparation :

1. First, the red cabbage is washed, the stalk is removed and the leaves are cut into thin strips. The onion is peeled and finely chopped. 2. Then peel the apples and cut into small cubes. Mix everything together and place together with the cloves, bay leaves and honey in a solid cooking container to steam the mixture for 45 minutes at 100 ° C. 3. Finally, only season with salt and vinegar and serve. Good Appetite!

75. Pan-fried Asian vegetables Nutritional information per serving: Carbohydrates: 20 g Protein: 2 g Fat: 2 g Calories: 130 Preparation time: 40 minutes Ingredients for 4 servings: 3 zucchini 4 carrots 1 can of bean sprouts 1 can of morels 5 tbsp soy sauce salt pepper paprika Preparation : 1. First, the peppers, morels, carrots and the zucchini are washed and cut into small bite-sized pieces.

2. Then take the soybeans out of the can and strain them in a sieve. The vegetables are then mixed together and seasoned with salt and soy sauce to taste. 3. Everything comes together in an unperforated cooking container and is then cooked for 20 minutes at 100 ° C. Serve, done. Enjoy your meal!

76. Potato and nut puree Nutritional information per serving: Carbohydrates: 26 g Protein: 5 g Fat: 13 g Calories: 220 Preparation time: 30 minutes Ingredients for 4 servings: 500 g potatoes 100 ml of milk 70 g walnuts (chopped) salt pepper nutmeg Preparation : 1. First, the potato is peeled and cut into small cubes, then placed in a perforated cooking insert and cooked at 100 ° C for 20 minutes. 2. When the time is up, remove the potatoes and use the hand blender to blend them into an even mass. 3. Then just add the chopped walnuts together with the milk, season with salt, pepper and nutmeg and mix everything well again, that's it. This side dish is great for meat dishes with game. Good Appetite!

77. Gnocchi Nutritional information per serving: Carbohydrates: 55 g Protein: 1 g Fat: 3 g Calories: 300 Preparation time: 40 minutes Ingredients for 4 servings: 800 g potatoes 120 g of flour 2 eggs pepper salt Preparation : 1. First, the potatoes are peeled and steamed at 100 ° C for 30 minutes in a perforated cooking container. Then the potatoes are best pressed through a press or mashed. You then add eggs and flour to this mixture, mix everything well and season the mixture with salt and pepper. 2. Finally, shape the dough into small gnocchi, flatten it a little with a fork and cook again in the steamer at 100 ° C for about 8 minutes. Then just serve, ideally with a good Parmesan butter sauce and a glass of white wine. Good Appetite!

78.Bread dumplings Nutritional information per serving:

Carbohydrates: 52 g Protein: 13 g Fat: 4 g Calories: 310 Preparation time: 45 minutes Ingredients for 2 servings: 150 g bread cubes 125 ml of milk 1 egg 35 g flour parsley pepper salt Preparation : 1. Mix the egg and milk and pour over the bread cubes. Add flour, salt and pepper and mix everything together well. Cover the mass and let it steep for 15 minutes. 2. Then moisten your hands and form dumplings. Place the dumplings in a perforated steamer and steam at 100 ° C for 20 minutes.

79. Semolina dumplings Nutritional information per serving: Carbohydrates: 28 g Protein: 13 g Fat: 9 g Calories: 250 Preparation time: 30 minutes

Ingredients for 4 servings: 250 g semolina 100 g butter 1/2 l milk 3 eggs nutmeg salt Preparation : 1. Bring the milk, butter and salt to the boil and add 200 g of the semolina while stirring constantly. If this is reasonably firm, it can be removed from the stove. 2. Then the eggs, nutmeg and the rest of the semolina are added and mixed together. Then form dumplings and place on a perforated steamer lined with foil and steam at 100 ° C for approx. 15 minutes.

80. Meatballs Nutritional information per serving: Carbohydrates: 23 g Protein: 32 g Fat: 23 g Calories: 430 Preparation time: 30 minutes Ingredients for 4 servings: 400 g minced meat 4 onions 2 green peppers 4 eggs

1 bunch of parsley 1 bunch of marjoram Chilli 50 g light sesame seeds 50 g dark sesame seeds olive oil pepper salt Preparation : 1. Halve the paprika and remove the seeds. Sprinkle with salt and bake in the oven for 20 minutes at 180 ° C. Then pack it in a bag and let it cool down. Then you can easily remove the skin and cut the peppers into thin strips. 2. Peel the onion, cut into cubes and fry in olive oil. Let everything cool down and then knead the paprika, onions, minced meat, eggs, herbs, salt, pepper and chilli. 3. If this mixture is too soft, breadcrumbs can be added. Next, shape meatballs and roll them in sesame seeds. Then cook the meatballs in the steam oven at 100 ° C for 10-15 minutes.

81. Pear puree Nutritional information per serving: Carbohydrates: 8 g Protein: 2 g Fat: 8 g Calories: 140 Preparation time: 15 minutes Ingredients for 4 servings:

2 pears 300 g celeriac 100 g whipped cream pepper salt Preparation : 1. Peel and core the pears and celery and cut into cubes. Steam the celery for 8 min at 100 ° C in a perforated steamer in the steamer, then add the pears and steam for another 4 min. 2. Next, puree the pear, celery and whipped cream and season with salt and pepper.

82. Sweet potatoes Nutritional information per serving: Carbohydrates: 30 g Protein: 3 g Fat: 2 g Calories: 150 Preparation time: 15 minutes Ingredients for 4 servings: 300 g sweet potato 2 sprigs of fresh thyme olive oil pepper salt Preparation : 1. Peel the sweet potatoes and cut into spirals and place in a bowl with olive oil, salt and pepper and mix.

2. Put half of the potatoes together with a sprig of thyme in a heat-resistant vacuum bag and create a full vacuum. Then place on a rack in the steamer and cook for 7 minutes at 90 ° C.

83. Asparagus Nutritional information per serving: Carbohydrates: 16 g Protein: 9 g Fat: 12 g Calories: 170 Preparation time: 40 minutes Ingredients for 2 servings: 10 stalks of white asparagus 1 orange 2 tbsp butter 14 peppercorns salt Preparation : 1. Put 5 stalks of asparagus, half an orange, 1 tablespoon butter and 7 peppercorns in a heat-resistant vacuum bag, vacuum seal and place on a grid in the steamer. 2. Cook this for 30 minutes at 85 ° C. Then take it out straight away, season with salt and serve.

84. Mashed potatoes Nutritional information per serving:

Carbohydrates: 38 g Protein: 7 g Fat: 28 g Calories: 420 Preparation time: 60 minutes Ingredients for 3 servings: 750 g potatoes 240 g whipped cream 60 g butter nutmeg salt Preparation : 1. Peel the potatoes and cut into cubes and then halve all the ingredients and distribute them between two heat-resistant vacuum bags. 2. Vacuum the bag and place on a rack in the steamer and steam for 50 minutes at 85 ° C. Then put the contents of the bag in a bowl, mash and season again.

85. Tasty soufflé Nutritional information per serving: Carbohydrates: 17 g Protein: 11 g Fat: 11 g Calories: 220 Preparation time: 60 minutes Ingredients for 2 servings:

200 g potatoes ½ onion 10 g herb butter 50 g rocket 80 g quark 10 g parmesan cheese 1 egg Salt, pepper, nutmeg to taste Preparation : 1. The potatoes are peeled and cut into pieces. Then place in a perforated steamer insert and cook at 100 ° C for 30 minutes. Then the potatoes are mashed into a pulp. Meanwhile, the onions are steamed in the herb butter. 2. The rocket is cut into fine strips. While the quark, grated Parmesan, egg and spices are mixed into the mashed potatoes. Now the baking tins are greased and cooked at 100 ° C for 25 minutes. Simply delicious, fluffy and tasty;

86. Fresh bread from the steamer Nutritional information per serving: Carbohydrates: 70 g Protein: 12 g Fat: 6 g Calories: 415 Preparation time: 135 minutes Ingredients for 1 loaf of bread: 1 kg of flour 1 packet of dry yeast 550 ml of water Salt, sugar a pinch each

2 tbsp finely chopped sun-dried tomatoes 3 tbsp oil Preparation : 1. The yeast is dissolved with a little lukewarm water and mixed with the sugar. Let stand a little so that the yeast can work and let rise. Meanwhile, the remaining ingredients are mixed together. 2. Finally, the dissolved yeast follows and everything is kneaded into a smooth dough, which is then, after half an hour of resting time, cooked in steam at 100 ° C for a good 3 minutes. Turn once and bake the loaf for another 120 minutes.

Dessert recipes We have been looking forward to this chapter all along. There's nothing like a sweet dessert fresh from the steamer. Nobody is neglected here - especially not the palate! We wish you all the best here and may the dishes really taste good!

87. Rice pudding from the steamer Nutritional information per serving: Carbohydrates: 50 g Protein: 1 g Fat: 10 g Calories: 300 Preparation time: 40 minutes Ingredients for 4 servings:

½ teaspoon vanilla powder 8 sticks of cinnamon for garnish 350 g rice pudding 2 lemon peel 3 tbsp sugar 900 ml milk salt pepper Preparation : 1. Put the uncooked rice pudding together with the sugar, the vanilla and the grated lemon zest in an unperforated cooking insert. The size does not matter here. 2. Then add the milk and mix everything briefly and cook at 100 ° C for 35 minutes (the steamer should be preheated). 3. When the time is up, just remove the rice pudding, garnish with fresh cinnamon or fruit and serve. Good Appetite!

88. Pudding from the steamer Nutritional information per serving: Carbohydrates: 70 g Protein: 1 g Fat: 30 g Calories: 600 Preparation time: 100 minutes Ingredients for 4 servings: 130 g margarine 130 grams of sugar

120 g of flour 250 ml milk 2 packs of vanilla sugar 2 egg yolks 1 packet of baking powder 50 g cornstarch Preparation : 1. First, stir the margarine with the sugar while gradually adding the egg yolk. Then you mix the flour and baking powder and stir it in together with the vanilla sugar and the milk, the margarine mixture, until a creamy mixture is formed. 2. The mass is then placed in a non-perforated cooking pan that has been previously greased and covered with cling film. 3. This is then put in the steamer for 80 minutes at 90 ° C. Then just serve, garnish and enjoy. Enjoy the meal!

89. Baked apples Nutritional information per serving: Carbohydrates: 60 g Protein: 5 g Fat: 7 g Calories: 300 Preparation time: 35 minutes Ingredients for 4 servings: 4 apples 2 tbsp cinnamon 4 tbsp almonds, chopped

2 tbsp butter 5 tbsp raisins 4 tbsp sugar 4 tbsp berry jam Preparation : 1. First of all, the apples are washed and the lid cut off and then the core can be removed, preferably with an apple cutter. 2. Then you mix raisins, jam, nuts and butter and stir the whole thing. This mass is then poured into the apples. 3. The apples are then placed on the cooking plate and steamed for 30 minutes at 90 ° C. Then just take it out and serve with warm vanilla sauce. Good Appetite!

90. Creme brulee Nutritional information per serving: Carbohydrates: 13 g Protein: 2 g Fat: 15 g Calories: 200 Preparation time: 120 minutes Ingredients for 8 servings: 4 egg yolks 1 vanilla pod 250 ml of cream 4 tbsp brown cane sugar for sprinkling 200 ml of milk 1 tbsp brown cane sugar Preparation :

1. The milk and cream are heated together in a saucepan but not brought to the boil. Then you take the pot off the stove and stir in the egg yolks and sugar. 2. Next you cut the vanilla pod lengthways and remove the pulp. This then also comes into the pot, stir well. 3. You then fill the contents of the pot into small, heat-resistant molds and then put them in the steamer for 40 minutes at 90 ° C. 4. When the time is up, take out the molds and put them in the cold for about 1 hour. Before serving, sprinkle with brown sugar and caramelize it with a small kitchen bunsen burner. Your creme brulee is ready. Good Appetite!

91. Steamed noodles Nutritional information per serving: Carbohydrates: 70 g Protein: 3 g Fat: 10 g Calories: 400 Preparation time: 80 minutes Ingredients for 6 servings: 500g flour 250 ml milk 1 tablespoon of sugar 40 g butter 30 g baker's yeast 2 eggs salt Preparation :

1. For the dough all ingredients are mixed together and kneaded into an even dough. Let the dough rest briefly and then shape it into a body. 2. The body is then wrapped in a cloth and steamed in a perforated cooking insert for approx. 1 hour at 100 ° C. 3. When the time has elapsed, the body is cut into pieces of the same size and then best served with vanilla sauce. Good Appetite!

92. Apples with almond and date filling Nutritional information per serving: Carbohydrates: 30 g Protein: 2 g Fat: 15 g Calories: 300 Preparation time: 30 minutes Ingredients for 4 servings: 4 apples 2 shots of amaretto 100 g dates 100 g almonds Preparation : 1. First, the apples are peeled, cut in half and the core removed. 2. Then you put the almonds and dates in a blender to finely chop them. Add a dash of amaretto and mix again. 3. The filling is now placed in the apple halves and these are then placed in a perforated cooking insert to steam them for 15 minutes at 100 ° C. When the time is up, just serve, perhaps with a little vanilla sauce, and enjoy. Enjoy the meal!

93. Rice cake Nutritional information per serving: Carbohydrates: 25 g Protein: 6 g Fat: 5 g Calories: 160 Preparation time: 30 minutes Ingredients for 6 servings: 250 g short grain rice 1 liter of milk Lemon peel 1 packet of vanilla sugar 3 tbsp sugar butter 4 yolks 2 apples cinnamon Raisins 4 egg whites salt Preparation : 1. Put the rice together with milk, sugar and spices in a steamer and cook for 60 minutes at 100 ° C. After 30 minutes, stir briefly and top up the water in the steamer. Melt the butter in the hot rice pudding. 2. Brush a baking tin with butter, peel the apples and cut them into slices and beat the egg whites into the egg whites. Mix the cooled rice with the egg yolks and then mix with the egg whites. 3. Put half of the rice pudding in the baking pan and distribute as many raisins as you want evenly over the apples. Cover with the other half of the rice pudding and bake in the oven at 160 ° C for 40 minutes. Serve hot or

cold as you like and sprinkle with cinnamon beforehand;

94. Chestnut souffle Nutritional information per serving: Carbohydrates: 20 g Protein: 7 g Fat: 10 g Calories: 200 Preparation time: 45 minutes Ingredients for 18 servings: 9 eggs 150 g butter 90 g dark chocolate 375 g chestnut rice 90 g granulated sugar 150 g almonds 30 g breadcrumbs Preparation : 1. Beat the egg white together with granulated sugar to form an egg white. Stir the butter until creamy and add first the dark chocolate and then the egg yolks and stir well. Then add the chestnut rice and then fold in the egg whites, almonds and breadcrumbs. 2. Brush the molds with butter and add about 2 tablespoons of the mixture to each mold. Cover the molds with a heat-resistant foil and cook for 30 minutes at 90 ° C in the steamer. After that, they can be served with whipped cream, chocolate sauce or eggnog. This dessert can also be frozen and then thawed again in the steamer.

95. Buchteln with blueberry sauce Nutritional information per serving: Carbohydrates: 76 g Protein: 13 g Fat: 12 g Calories: 470 Preparation time: 60 minutes Ingredients for 4 servings: 250 g spelled flour 100 ml of milk 30 g of sugar 1 packet of vanilla sugar 4 tbsp cassis 1 lemon 50 g butter 1 egg 3 egg yolks 1 pack of dry yeast 2 tbsp olive oil 300 g blueberries 80 g sugar (brown) 3 tbsp cassis 6 tbsp water salt Preparation : 1. Heat the milk in a saucepan and add sugar, a pinch of salt, vanilla sugar, cassis, butter and lemon zest. Mix egg and yolk well and add. 2. Knead the flour and dry yeast with this mass into dough, cover with a cloth and let rise in a warm place for 30 minutes, knead again and let rise for another 30 minutes. Then knead again and roll into a roll about 5 cm

thick. Cut the roll into equal pieces and roll the pieces into balls. 3. Line a perforated steamer with baking paper and poke holes in the paper. Brush the paper with oil and spread the dough balls on top. Let it rise again for 10 minutes and then steam for 40 minutes at 95 ° C in the steamer. 4. Wash the blueberries and pat dry. Caramelize the sugar and deglaze with water and cassis. Mix the liquid well and add the blueberries. Remove the Buchteln from the steamer and serve with the blueberry sauce.

96. Sweet dumplings Nutritional information per serving: Carbohydrates: 54 g Protein: 17 g Fat: 8 g Calories: 350 Preparation time: 60 minutes Ingredients for 4 servings: 300 g quark 1 tbsp powdered sugar 1 teaspoon vanilla sugar 1 egg 1 egg yolk 2 tbsp sour cream 40 g semolina 1 apple cinnamon salt 100 g butter 150 g breadcrumbs 1 tbsp powdered sugar

1 teaspoon vanilla sugar Preparation : 1. Put the quark in a tea towel and twist together to get rid of excess water. Then mix with vanilla sugar, sugar, egg, egg yolk, sour cream, semolina and a pinch of salt and store in the refrigerator for 60 minutes. 2. Peel, core, grate and squeeze the apple and then add to the curd mixture. Preheat the steamer to 100 ° C and place the cinnamon bark in one of the steamer containers. Cut out evenly large dumplings with a wet tablespoon and distribute on a perforated steamer. 3. Steam the dumplings for 12 minutes at 95 ° C. Melt the butter in a pan, add the breadcrumbs, powdered sugar and vanilla sugar and brown. Then distribute over the finished dumplings. 4. They can be stored in the refrigerator and heated again in a steam oven at 95 ° C for 5 minutes before consumption.

97. Nut muffin Nutritional information per serving: Carbohydrates: 41 g Protein: 10 g Fat: 21 g Calories: 430 Preparation time: 30 minutes Ingredients for 8 servings: 100 g dark couverture 5 eggs 80 g butter 80 g of sugar 1 packet of vanilla sugar

80 g of ground nuts 80 g breadcrumbs 2 kiwis 200 g physalis 1 khaki 20 ml peach liqueur 2 tbsp orange syrup cinnamon 150 g creme fraiche 1 vanilla pod Preparation : 1. Separate the egg yolk from the egg white and melt the chocolate. Then beat the sugar, butter and vanilla sugar until frothy and stir in the egg yolks. Add chocolate, breadcrumbs and nuts. Beat egg whites until stiff and add. 2. Brush the molds with butter and sprinkle with sugar and then add the chocolate mixture. Cover with heat-resistant foil and steam for 30 minutes at 90 ° C in the steamer. 3. Peel and chop the fruit and mix with the liqueur, syrup and cinnamon. Remove the pulp from the vanilla pod and mix with the creme fraiche. Arrange the tartlets with the fruit salad and cream and sprinkle with vanilla sugar.

98. Coconut milk rice Nutritional information per serving: Carbohydrates: 43 g Protein: 6 g Fat: 13 g Calories: 320 Preparation time: 30 minutes

Ingredients for 6 servings: 400 ml coconut milk 1 packet of vanilla sugar 75 grams of sugar 1 vanilla pod 150 g rice pudding 3 sheets of gelatin 250 g mascarpone 3 egg whites 6 nectarines 1 tbsp powdered sugar Preparation : 1. Remove the pulp from the vanilla pod and place in a steamer with the coconut milk, vanilla sugar and sugar. Add the rice pudding and then cook at 100 ° C for 30 minutes. 2. Soak the gelatine in cold water while whipping the egg whites until stiff. 3. Mix the mascarpone and gelatine with the rice pudding and fold in the egg white. Fill into glasses or bowls and place in the refrigerator overnight. Wash and core the nectarine and use some powdered sugar to make a puree the next day, which is then spread over the rice.

99. Millet cake Nutritional information per serving: Carbohydrates: 18 g Protein: 8 g Fat: 12 g Calories: 220 Preparation time: 30 minutes

Ingredients for 6 servings: 100 g millet 200 ml of milk cinnamon 4 eggs 4 tbsp honey 1/2 lemon 100 g walnuts Preparation : 1. Put milk, cinnamon and millet in a steamer and steam at 100 ° C for 15 minutes. Then let the millet linger in the steamer and begin to separate the egg yolk from the egg white. 2. Mix the egg yolks with honey and the juice of half a lemon and stir until frothy. Mix the walnuts into the millet. Beat the egg whites into an egg white and mix everything into the millet. 3. Divide the mixture into fireproof, greased molds and bake for 20 minutes at 180 ° C fan oven. Tastes great with fruit, vanilla ice cream or compote;

100. Delicious berry cake Nutritional information per serving: Carbohydrates: 21 g Protein: 4 g Fat: 14 g Calories: 850 Preparation time: 30 minutes Ingredients for 2 servings:

200 g frozen berries 300 g low-fat curd 100 g yogurt, 1.5% fat 100 g creme fraiche 6 shortbread biscuits 2 eggs 40 g of sugar Preparation : 1. The biscuits are crumbled and pressed on the bottom of the glasses. Then a layer of berries is placed on top. Then the eggs and sugar are beaten into a creamy mass, into which the curd cheese, yoghurt and creme fraiche are folded. 2. This mass is finally poured into the glasses. Then this is covered with foil and placed in the steamer. Let cook for 20 minutes at 100 ° C and a superlative dessert is ready to eat.

101. Hearty peach with amaretto Nutritional information per serving: Carbohydrates: 55 g Protein: 3 g Fat: 0 g Calories: 280 Preparation time: 30 minutes Ingredients for 2 servings: 2 peaches, also from a can ½ tbsp amaretto 50 g of amarettini 1 tablespoon of sugar 20 g dark chocolate

Preparation : 1. Hollow out the peaches in half and puree the pulp together with the amaretto. The amarettini are crumbled and added to the peach sauce along with the sugar and the grated chocolate. 2. Mix everything well and let it steep for 15 minutes. Then the mass can be poured back into the hollowed out peaches and these can be placed in a steamer. Cook at 100 ° C for 25 minutes and serve with a dollop of vanilla ice cream. Simply delicious!