Download E-books Healthy Recipes for Your Steamer PDF

By Carolyn Humphries

One of many oldest different types of cooking continues to be the best! Steaming is helathy, fast, flexible and low-priced. you could create deicious nutrients that retians its vivid color and dietary price so it's low in fats and excessive in flavour. during this ebook are basic favourites and daily meals to stylish dishes and cakes. With recipes for sauces, aspect dishes, breads and tarts. contains a cooking chart for every kind of greens. every little thing you would like for steam cooking.

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Five ml/¼ tsp floor cloves To serve: Clotted cream 1 Sift the flour, salt and baking powder right into a bowl. Stir within the suet and combine with sufficient chilly water to shape a smooth yet now not sticky dough. Knead lightly on a calmly floured floor. 2 bring to an end 1 / 4 of the dough. Roll out to the dimensions of the head of the basin and reserve for a ‘lid’. Roll out the remainder dough and use to line a greased 900 ml/1½ pt/3¾ cup pudding basin. three combine the apples, sugar and cloves jointly and use to fill the basin. upload 15 ml/1 tbsp chilly water. hose down the dough edges with a bit extra water and position the ‘lid’ in place. Press the perimeters good jointly to seal. four hide with a double thickness of greased, greaseproof (waxed) paper or foil with a pleat within the centre to permit for emerging. Twist and fold below the rim of the basin to safe or tie with string. five move to a steamer, disguise with a lid and steam for 2½–3 hours. 6 eliminate the greaseproof paper or foil. Tie a fresh serviette round the basin and serve directly from the basin with clotted cream. instruction AND COOKING TIME: 2¾–3¼ HOURS Brown betty Serves 6 50 g/2 oz/¼ cup butter or margarine, plus a bit for greasing a hundred g/4 oz/2 cups clean wholemeal breadcrumbs 2. five ml/½ tsp flooring cinnamon 25 g/1 oz/2 tbsp gentle gentle brown sugar 450 g/1 lb cooking (tart) apples, thinly sliced 50 g/2 oz/1/3 cup sultanas (golden raisins) 30 ml/2 tbsp golden (light corn) syrup 15 ml/1 tbsp water To serve: Custard 1 Grease a 900 ml/1½ pt/3¾ cup pudding basin. upload a number of the breadcrumbs and tilt the basin so they coat the total inside of floor. 2 combine the cinnamon and sugar jointly. positioned layers of apple, breadcrumbs, sultanas and the cinnamon and sugar combination within the basin. Dot with the butter or margarine. three mix the syrup and water and pour over. conceal with a double thickness of foil or greaseproof (waxed) paper. Twist and fold less than the rim of the basin to safe, or tie with string. four move to a steamer, conceal with a lid and steam for two hours. five Serve hot with custard. instruction AND COOKING TIME: 21⁄2 HOURS Figgy pudding this can be one other conventional pudding to serve at Christmas time, served with Golden Brandy Sauce. Serves 6 225 g/8 oz/11/3 cups dried figs, chopped a hundred g/4 oz/1 cup shredded (chopped) red meat or vegetable suet a hundred g/4 oz/2 cups clean wholemeal breadcrumbs a hundred g/4 oz/2 cups clean white breadcrumbs 25 g/1 oz/2 tbsp caster (superfine) sugar 2 eggs, overwhelmed one hundred fifty ml/¼ pt/2/3 cup milk a bit butter or margarine, for greasing To serve: Custard and cream 1 combine the figs, suet, breadcrumbs and sugar in a bowl. 2 upload the overwhelmed eggs and milk and combine to shape a gentle, losing consistency. three Grease a 1. 2 litre/2 pt/5 cup pudding basin. flip the aggregate into the basin, then disguise with a double thickness of greased greaseproof (waxed) paper or foil with a pleat within the centre to permit for emerging. Twist and fold less than the rim of the basin to safe or tie with string. four move to a steamer, conceal with a lid and steam for four hours.

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