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
Preparation time In terms of preparation
arise.
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 vegetables. Brief explanation of the
corresponding
abbreviations: gGramm Pkg.Package Pcs.Piece mlMilliliter lLiter K
gKilogram 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
bite-sized 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
heat-resistant 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!