This is the second in a three-part series talking about the different types of foods to cook using the various settings in your steam oven. Today it’s all about combi steam.
If you like your chocolate cakes rich, dense and silky, this might be the best dessert recipe you’ve ever made in your steam oven. It comes together in just a few minutes, and tastes even better a day or two after baking.
Spinach and ricotta cannelloni is one of my all-time favourite vegetarian meals. I made it for years before I owned a steam oven, but it cooks faster and has better texture using combi steam. Make a double batch and freeze some for a no-prep dinner on a night when you’re too busy to cook.
Wondering what the major steam oven brands offer and which type of steam oven suits you? If you’re confused about combination or convection steam, full steam, Moisture Plus, PulseSteam, VarioSteam and the many other terms brands use to describe their steam oven settings, this is the post for you.
These lamington-inspired, coconut and chocolate topped raspberry muffins are so simple. The batter mixes up in a single bowl and the topping is child’s play.
A 20 minute dinner straight from your combi steam oven: juicy pork tenderloin with courgettes and peppers, served with a vibrant green olive and caper salsa.
Announcing the launch of my first digital cookbook, Combi Steam Cooking at Christmas: Festive Recipes Using Your Combination Steam Oven. The book is available for purchase and instant download right now via the Steam and Bake website.
Perfect cooler weather cooking for your combi steam oven, try this delicious fruit crumble. Silky, tart-sweet rhubarb with perfumed strawberries and brightly flavoured apple nestling under a crisp, buttery topping studded with hazelnuts.