Download E-books Steaming!: With Recipes PDF

By Annette Yates

Steaming keeps the food's tenderness, form, color and texture, in addition to utilizing very little fats and conserving the supplementations that are frequently misplaced via boiling. there's little probability of over-cooking steamed nutrition, and this low-cost and space-saving process is perfect for college kids, singletons, households and big dinner events alike.This best-selling name contains recipes that mix fit, low-fat meal rules with conventional, hearty fare. Cooking charts provide steaming instances for all types of meals, in additon to the various scrumptious recipes for eggs, greens, couscous, rice, pasta, fish, chicken, meat, truffles, parcels and wraps.

Show description

Read Online or Download Steaming!: With Recipes PDF

Best Cookbooks books

The Joys of Excess (Penguin Great Food)

In addition to being the main celebrated diarist of all time, Samuel Pepys was once additionally a hearty drinker, eater and gourmet of epicurean delights, who indulged in each excitement seventeenth-century London had to provide. even if he's feasting on barrels of oysters, braces of carps, larks' tongues and copious quantities of wine, merrymaking in taverns till the early hours, attending formal dinners with lords and women or wonderful site visitors at domestic along with his younger spouse, those impossible to resist decisions from Pepys's diaries offer a frank, excessive- lively and vibrant photo of the thrill of over-indulgence - and the side-effects afterwards.

Debbie Macomber's Christmas Cookbook: Favorite Recipes and Holiday Traditions from My Home to Yours

We name her the "Official Storyteller of Christmas"—but Debbie Macomber is greater than that. She's a person who loves the vacation and all its traditions. Now she stocks a couple of hundred of her favourite recipes that will help you take pleasure in this such a lot joyous of seasons. you are going to additionally locate easy-to-follow directions for crafts, and present wrapping—everything you must create a stunning and festive vacation.

The Cuban Kitchen

What's Cuban food? a tasty intermingling of Spanish, Portuguese, Arabian, chinese language, and African culinary traditions—a real melting pot of the entire affects that mix in Cuban tradition. Now, Raquel Rabade Roque offers us the definitive ebook of Cuban delicacies: encyclopedic in its variety, yet intimate and obtainable in tone with greater than recipes for traditional, home-style dishes—from black bean soup to beef empanadas, from ropa vieja to black beans and croquetas, from tostones to arroz con pollo, from churros to café con leche—as good because the vividly informed tales at the back of the recipes.

366 Delicious Ways to Cook Rice, Beans, and Grains

Andrea Chesman offers 366 inventive and flavorful "natural connoisseur" recipes utilizing a wide selection of beans and grains, like basmati and jasmine rice, adzuki beans, amaranth, and quinoa. geared up through path and major component, those dishes diversity from mild and energetic starters to hearty and soul-satisfying meals that stick with your ribs yet to not your waistline.

Extra info for Steaming!: With Recipes

Show sample text content

2. placed each one fowl breast directly to a sq. of baking paper or foil, sufficiently big to surround it thoroughly. Season, upload the bay leaves, then scatter the onion blend excessive, scraping the entire buttery juices from the pan. Sprinkle the lemon juice over. Seal the parcels, securing the perimeters good. three. placed the parcels within the steamer and canopy with the lid. Steam for roughly quarter-hour until eventually the fowl is cooked via. chook Wrapped in Parma Ham and Lettuce The ham and lettuce wraps upload a fragile flavour to the fowl and aid to maintain it succulent too. i love to serve this with child greens with Lime and Pesto (page 39). Serves 2 2 boneless poultry breasts, skinned salt and freshly flooring black pepper 2 slices of Parma ham 2 huge lettuce leaves, comparable to cos, each one sufficiently big to surround a bird breast thoroughly 1. Season the fowl breasts with salt and pepper. Wrap a slice of ham round each. 2. placed the lettuce leaves right into a shallow dish and pour over boiling water (from the kettle). once the leaves have wilted and are pliable, drain off the water and pat them dry with kitchen towel. Wrap one leaf round every bit of chook to surround it thoroughly. three. positioned the bird within the steamer and canopy with the lid. Steam for approximately quarter-hour until eventually the fowl is cooked via (the juices should still run transparent while pierced with a skewer). out of date Steak Pudding To my brain, there's not anything which can compete with the wealthy flavour of a meat pudding cooked within the steamer. the beef is meltingly delicate and sits in a golden, lemony pastry crust – genuine iciness nutrition. Serve it piping sizzling with a eco-friendly vegetable to accompany it. Serves 4-6 750g/1 lb 10 ounces lean stewing steak, minimize into bite-size cubes 1 medium onion, finely chopped 2 tbsp finely chopped clean herbs, resembling parsley, or 2 tsp dried combined herbs 1½ tbsp flour salt and freshly floor black pepper 175g/6 ounces self-raising flour 85g/3 oz. shredded suet finely grated rind of one lemon approximately 100ml/3½ fl ounces pork inventory or water 1. placed the steak, onion and herbs right into a huge bowl. Season the 1½ tbsp flour with salt and pepper and upload to the bowl. Toss the steak combination good till calmly lined with the professional flour. 2. Sift the self-raising flour into one other huge bowl and stir within the suet and lemon rind. With a round-bladed knife, stir in enough water to make a tender dough. Knead calmly until eventually tender. On a flippantly floured floor, roll out the dough right into a circle with a diameter of approximately 32cm/13 in. With a pointy knife, bring to an end one zone, roll right into a ball and reserve. three. calmly butter a 1. 2 litre/2 pt pudding basin. conscientiously carry the big piece of dough and use it to line the basin, urgent the sides jointly good. The pastry should still overlap the pinnacle of the basin a bit of. four. Spoon the steak combination into the covered basin, urgent it down rigorously, taking care to not cut up the pastry. Pour in adequate inventory or water to arrive approximately three-quarters of how up the filling. five. Roll out the remainder pastry right into a circle to shape a lid, just a little greater than the head of the basin.

Rated 5.00 of 5 – based on 17 votes