This light lunch is ready in an instant and is gluten-free as well as milk-free, making it suitable for vegans as well. Steaming best preserves the trace elements of broccoli and kale and softens the spicy smoky tofu so that it melts in the mouth.
Oeufs en cocotte is a French breakfast classic traditionally made in the oven. Steaming is a twice as fast way to make cocottes, resulting in a fluffy and juicy egg dish.
Asparagus is one of the first vegetables of the new harvest season and the best way to cook it is tender but quick steaming. Egg vinaigrette seals the union of soft leek and asparagus in a whole new way.
Filling stuffed bell peppers are quickly cooked by steaming.
Chinese steam buns are a new and easy way to enjoy pulled pork.
The fluffiest little cakes in the world: thanks to the steam and the film, the cakes stay juicy and moist.
Did you know that meatballs can also be steamed? Steaming preserves the juiciness of the meatballs and no extra fat is needed for cooking. These steamed meatballs with teriyaki sauce can be served as a meal with rice or as a finger food snack on a buffet table.
Chicken-stuffed cabbage rolls are a modern classic! Steaming saves time, the food is cooked in 20 minutes and the softened cabbage is very juicy.
By steaming the fish, you get to enjoy the fish at its best, without frying fat or smoky smells. The glowing green pesto seasons the delicious fish rolls that are steamed on a fennel bed.
Steaming brings out the best features of carrots: the flavour stays fresh and sweet, the traces remain in the carrot and do not dissolve in boiling water and the cooking is quick. This marinated carrot salad is a charming side dish suitable for both grilled foods and the lunch table.