Confused about what you can cook in a combi steam oven? This three-part series will help you understand which types of foods suit the different settings in these ovens. We’re starting with part one today, straight steam.
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.
This very Christmassy steam oven salad recipe has been on high rotation at our place through December. Made with steamed brown rice and studded with pistachios, cranberries, herbs and feta cheese, it’s equally at home as a side dish to barbecued meats as it is a stand-alone lunch.
The best bread comes from a combi steam oven. Whether it’s a regular sandwich loaf, dinner rolls, baguette, brioche or a dense fruit loaf, baking bread in a steam oven gives you a fine, moist crumb and chewy, glossy crust.
An entire cauliflower roasted in the combi steam oven, its insides steamy and soft and the outside burnished with Moorish-inspired spices. Served with hommus, toasted almonds and tangy dried apricots, it’s a showstopper of a meat free dinner.