We’ve always been told steaming is good for us. It’s great for cleansing our skin, it clears the airways when we have a cold and of course, steaming food is good for our health.

But when it comes to cooking, is steaming really the way to success? Is there actually a difference between steaming and other cooking methods, like say, boiling?

According to the following, yes. Our research has revealed the following benefits to steaming:

• Results in more nutritious food than boiling because fewer nutrients escape into the water (which is usually discarded)
• Low pressure steaming reduces the risk of overcooking or burning food
• No cross flavours, so two or more vegetables can be cooked at the same time
• Loss of vitamins through contact by air is reduced
• Eating steamed food will help improve your hair, skin and nails (as a result of the higher level of vitamins), your immune system will become stronger and your overall energy will increase

After finding these facts, we were convinced. So much so, that we went home that night ready to steam. Steamed fish and veggies for dinner, with an entree of steamed asparagus drizzled with lemon, finished off with a steamed chocolate pud. Heaven.

The next step is finding ultimate the steaming tool. We recommend the Fissler Pro Collection stainless steel steamer.

It’s perfect for gently steaming fish, meat and potatoes, and (perhaps most importantly), it’s easy to clean. Less time in the kitchen= happy us.

Why not take on a 7 day steaming challenge? That’s right, one full week of steaming at least once a day. We will if you will. Are you up for it? We dare you. Here’s the perfect recipe to start your challenge with:

Steamed Fish with ginger, coriander and kaffir lime

Ingredients
• 16 kaffir lime leaves
• 4 white fish fillets or cutlets e.g. ling, barramundi or blue-eye
• 40g (1/4 cup) julienne ginger
• 2 tablespoons coriander leaves
• 2 tablespoons sweet chilli sauce
• 2 teaspoons fish sauce
• Lime juice, to serve
• Coriander leaves, extra, to serve

Method
1. Bring 2 cups cold water to a simmer in a large wok over medium heat. Line a 30cm bamboo or metal steamer. Cut out four large squares of non-stick baking paper. Place four kaffir lime leaves in the centre of each square. Top with a piece of fish and sprinkle with ginger and coriander. Combine sweet chilli sauce and fish sauce in a small bowl and drizzle over fish.

2. Fold the ends of each square around the fish to enclose and form a parcel.

3. Steam the fish in a bamboo or metal steamer for 3-4 minutes or until fish is cooked through. Discard kaffir lime leaves. Arrange fish on serving plates and sprinkle with lime juice and extra coriander. Serve with a simple cucumber salad and extra sweet chilli, if desired.

Notes
• To make cucumber salad, chop a small Lebanese cucumber and place in a bowl. Add 1 tablespoon white vinegar and 1 teaspoon caster sugar and stir until sugar has dissolved. Add a small finely chopped red chilli, if desired.

Did someone say dessert? Oh yes we did!

Steamed Pudding

Ingredients ( serves 8 )
• 2 1/2 cups (500g) mixed dried fruit
• 1 cup pitted dried dates, chopped
• 1 cup raisins, chopped
• 1/2 cup red glace cherries, quartered
• 1 cup firmly packed dark brown sugar
• 125g butter, chopped
• 1 teaspoon bicarbonate of soda
• 2 teaspoons finely grated orange rind
• 2 eggs, lightly beaten
• 1 cup plain flour, sifted
• 1 cup self-raising flour, sifted
• 2 teaspoons mixed spice
• 1/4 cup brandy

Method
1. Grease an 8 cup-capacity metal pudding steamer. Line base with baking paper. Place mixed dried fruit, dates, raisins, cherries, sugar, butter and 1 cup cold water in a saucepan over medium-high heat. Stir until butter has melted. Bring to the boil. Cook, stirring, for 5 minutes. Remove from heat. Add bicarbonate of soda. Stir to combine. Transfer to a large, heatproof bowl. Cool.

2. Stir in orange rind, egg, flours, spice and brandy. Spoon mixture into prepared steamer. Smooth top. Secure lid. Place in a large saucepan. Carefully pour boiling water into pan until halfway up side of steamer. Cover pan. Place over medium heat. Boil for 4 hours 30 minutes, topping up with boiling water when necessary.

3. Remove pan from heat. Carefully lift steamer from water. Stand for 10 minutes. Remove lid. Turn pudding onto a plate.

Notes
• Super saver: Replace dates, raisins and cherries with 2 1/2 cups mixed dried fruit and saved around $2.60.
• You could replace brandy in the pudding with orange juice.
• Wrap pudding in plastic wrap then foil. Refrigerate for 3 months or freeze for up to 1 year

We would love to hear how you go. Let us know by commenting on this post, or via twitter or Facebook.

Steamer: image source
Steamed Fish with ginger, coriander and kaffir lime: image source
Steamed Pudding: image source

Spring is the perfect time for cleaning and de-cluttering, shedding extra layers and kick-starting our have-been-hibernating butts into get-ready-for-summer action. In our office, we find a great way to start this is by changing our lunches from heart-warming soups to fresher, lighter, Spring-inspired salads. Here are a few of our favourites…

Yummy Filling Bean Salad (for when you don’t want to be hungry)

What you’ll need:

-Fresh green beans, chopped in half and lightly steamed
-Coles Mexican beans (can)
-Chickpeas in a can
-Kidney beans in a can
-Small red onion, finely diced
-Handful of cherry tomatoes, quartered
-Some parsley, roughly chopped

What to do:

Simply mix all ingredients together, and voila! You can vary the amount of all the beans you use, if you like more Mexican flavour to come through use less of the kidney beans and chickpeas, if you’d like less of the Mexican flavour then be light-handed with said beans.

Sugar Snap Pea Salad with Sweet Ginger Soy Dressing

What you’ll need:

Salad:

250gms sugar snap peas, trimmed
1/2 cup julienne cut carrots
1/2 cup sliced mushrooms
1/2 cup julienned cut red pepper
2 tsp toasted sesame seeds

Dressing:

2 tsp dark sesame oil
1 tbsp peeled fresh ginger, minced
1 tbsp fresh garlic, minced (about 4 cloves)
1/4 tsp crushed red pepper
1 tbsp oyster sauce
1 tbsp low sodium soy sauce
1 tbsp sugar
1/8 tsp salt

What to do:

To prepare the dressing, heat oil in a small saucepan over medium heat. Add ginger; sauté 2 minutes. Add garlic and crushed red pepper; cook 1 minute. Stir in oyster sauce, soy sauce, sugar, and salt; bring to a simmer. Remove from heat.

To prepare the salad, cook peas in boiling water 30 seconds. Drain and rinse with cold water. Combine peas and remaining ingredients except sesame seeds. Drizzle dressing over salad; toss well. Sprinkle with sesame seeds. Enjoy.

Pea Salad (this is one of our special favourites!)

What you’ll need:

3 cups cooked peas
3 eschalots, finely sliced
2 tbsp chopped chives
7 basil leaves, chopped
7 mint leaves, chopped
50g soft feta
50g hard feta
1 tbsp olive oil

Dressing:

1 clove garlic, finely chopped
Good pinch sea salt
Freshly cracked black pepper
1 tsp Dijon mustard
1 tsp lemon juice
1 tsp red wine vinegar
2 tbsp extra virgin olive oil

What to do:

For dressing, place garlic, salt, pepper and mustard in a small bowl and stir well. Add lemon juice, vinegar and oil and stir to combine.

Combine peas, eschalots, chives, baisl and mint in a serving bowl and drizzle with dressing. Top salad with small pieces of soft feta, grate over hard feta and drizzle with olive oil. Yum!!

Brown Rice, Mint and Pine Nut Salad with Currants and Caramelised Onion

What you’ll need:

120ml olive oil
3 brown onions, halved and sliced
Sea salt and freshly cracked black pepper
150g currants, covered with red wine vinegar and boiled for 3 minutes (reserve liquid)
2 cups brown rice, boiled, drained and kept warm
½ bunch flat leaf parsley, leaves only
½ bunch mint, leaves only
2 green chillies, finely sliced
2 lemons, juiced
120g pine nuts, toasted

What to do:

Heat 30ml olive oil in a large non-stick frypan over low heat. Add onion, season with salt and pepper and cook for 20-30 minutes, stirring occasionally, or until caramelised. Add currants and vinegar and stir.

Combine cooked rice, parsley, mint and chillies in a large bowl. Add remaining olive oil and lemon juice and stir. Add half the onions and half the pine nuts and toss to combine. Top with remaining onions and pinenuts.

What are your favourite salads for springtime? Send us your recipes, we’d love to try them out and share them with other foodies!

image source