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Cooking has come a long way since grandma’s day. We have probes that can cook our meat to perfection and induction that can outperform gas-fired hobs. One technological advancement growing in popularity is cooking with steam — not via colander and boiling water but using a special oven with VarioSteam or Fullsteam features. Steamed food retains more vitamins and minerals than fried, baked, or even boiled food, and stays plump rather than going oily and crispy. Intrigued? These recipes will prove to you why this cooking method is as good as it steams. Steamed Cod Anyone who has smoked a fish knows that seafood loves indirect heat. A little different from the smoked version, this juicy cod is served in a soup. You’ll need to mix a pickling liquid from five or six green beans, half a chilli, rice vinegar, palm sugar, and a teaspoon of salt.  Then, steam the cod fillet using Fullsteam for eight minutes before frying off the soup toppings. The whole dish should only take around 40 minutes. Read the full Steamed Cod recipe. Steamed Chinese Dumplings If anywhere has mastered steam, it’s China. Steamed dumplings have been enjoyed there since before most modern countries were formed, and this traditional recipe pays homage to their art form. These chicken and water chestnut recipe makes 40 dumplings and is a breeze to prepare. The only trick is making sure your hands are wet when you’re shaping the mixture, making a purse shape if you’re using wonton wrappers, and a going with a standard pinch if using gyoza wrappers. Read the full Steamed Chinese Dumplings recipe to learn how. Steamed Trout Fillet on Kaffir Lime Leaves If you’re after steamed fish but not hankering for a soup, try this trout. This honest dish lets the trout’s famed flavour do all the talking, pairing it only with a minimal zesty paste. Presentation is elegantly simple too, just spread the paste, place the trout on steamed kaffir lime leaves and garnish with basil. Read the full Steamed Trout Fillet on Kaffir Lime Leaves recipe. Steamed Apple Maple Cake  Why would you steam a cake? Plenty of reasons — the mains ones being that it remedies dry cake syndrome and the extra moisture seals in the flavour. And NEFF’s sticky steamed maple cake is the pudding that will prove it. Made with a custard powder combined into a butter, sugar, and vanilla mixture — not to mention the buttermilk — this cake won’t dehydrate before you chow down on it. Even more fun, you get to cook it upside down. Read the full Steamed Apple Maple Cake recipe. Individual Steamed Cheesecakes The maple cake is guaranteed to get messy, so we understand it’s not your first choice when having company over. These individual steamed cheesecakes, however, are a great cocktail dessert. A mixer will do all the work. Put in cream cheese and sugar, leave until smooth, and then add in cornflower and eggs before a touch of lemon juice, vanilla, and sour cream. Dollop the mix into 10 preserving jars of around 125mls, cover the lids (but don’t seal), and then cook on Fullsteam at 90°C for 16-18 minutes. The crumb then comes from biscuits and melted butter. If you needed something easy, delicious, and impressive to convey the benefits of a steam oven, these cakes have what you need. Read the full Individual Steamed Cheesecakes recipe. ______________________________________________________________________________ About NEFF NEFF is a German-engineered kitchen appliance brand, with a product range that includes ovens, cooktops, rangehoods, coffee machines and dishwashers designed to make life in the kitchen a daily pleasure. For people who love to cook, NEFF gives you the tools to creative meaningful connections, express your creativity and make memories. Because real life happens in the kitchen.

Preparing the Bao Dough 1. Using a free-standing mixer with a dough hook attachment (if available), pour in the measured out ‘Dry Mix’ ingredients. 2. Mix ‘The Liquid’ ingredients together into a measuring jug. Then slowly pour the liquid into the mixer while kneading on a low speed for around 2 minutes until all the water is mixed into the flour. Once combined, turn the speed up to high speed for a further 2 minutes until the dough has a smooth-yet-tacky feel to it. 3. Once the dough has been well kneaded, dust with 2 tablespoons of flour, scraping off any additional dough on the sides of the bowl. Shape the dough into a rough ball, and then coat lightly with 1 tablespoon of vegetable oil, cover the bowl with a damp cloth and leave aside in a warm, preferably moist, draft free location (like inside a room temperature oven) for 1 – 1.5 hours. The Kimchi Pork Filling 1. Finely chop the garlic, spring onion and soaked vermicelli and cut the kimchi and pork neck / shoulder steaks into small dices. 2. Mix all “The sauce” ingredients together ready to stir-fry. 3. Now heat a wok to a medium – high heat and stir-fry the garlic, spring onion first, then add the pork and vermicelli and stir-fry until the pork starts to brown nicely. Lastly add the kimchi and then pour in “the sauce” and stir-fry until all the sauce has wrapped around the pork. 4. Spread the filling evenly on a tray or plate to cool down quicker. Once cool, cover with cling film and place in the fridge to chill. Cooking 1. Once the Bao dough has doubled in size, you can then shape it into whatever shape you wish before steaming. For these kimchi pork buns, divide the dough into 15-20 pieces and then roll each piece into a ball. Flatten and roll out into a circle and then fill each piece of dough with 1-2 tbsp of “The Filling”. 2. Steam on FullSteam for 8 minutes. You may also pan fry for a golden-brown finish if you wish.

Finely chop the green beans and the green chili from “The Pickled Green Beans” and then mix together with “The Pickling Liquid”. Set aside. Finely chop the ginger and spring onion and place in a heat proof bowl. Then chop the red pepper into small dice and sheer the sweetcorn kernels off the corn on the cob. Set your steam oven to FullSteam. Place the cod fillet, skin side up in a medium sized tray or a low level bowl. Steam on for 8 minutes. Heat 3-4 tbsp vegetable oil in a wok to a high heat. Once the oil starts to smoke, pour half of the oil over the ginger and spring onion; you should get a vigorous sizzling sound. Lastly, place the wok back on the hob on a high heat and then add the red pepper and sliced sweet corn kernels to the wok and fry for 1-2 minutes until they have charred nicely around the edges. Once cooked, place in a mixing bowl for later. After the 8 minutes of steaming, carefully remove the cod fillets from the oven. Take 2-3 spoons of the pickled green beans, and 2 tbsp ginger and spring onion oil (use the paste, rather than just the oil) and add to the red pepper and sweetcorn bowl. Give it all a good mix. Lastly, add a small handful of picked coriander leaves and crispy Thai shallots to the mix and then pile over the steamed cod fillet. Top with a light drizzle of soy sauce and serve.

Carefully peel pears and cut off their bottoms so that they can stand up easily.  Find a container (cake tin or pyrex dish) that they can sit in and have the cooking syrup immerse them as much as possible. Nestle the pears in the baking dish and in a saucepan combine all the other ingredients over low heat and stir until the sugar dissolves.  Pour the syrup with vanilla seeds, cardamom pods, and saffron over the pears and steam on FullSteam 100ºC for 15 minutes.  They can stay in the steamer to keep warm for up to an hour. To make the chocolate, finely chop the chocolate and put it in a bowl.  Bring the cream almost to a boil on the stove top.  Pour the hot cream over the chocolate and stir gently to combine.  Be careful not to over stir or the ganache may split.  This sauce can be put in a small saucepan on the induction stove top on level 1.5 to gently warm before serving.  Approx. 10-15 mins. Serve in small bowls with some of the dessert wine syrup.  Stand each pear up in a bowl and ladle some saffron syrup into the bottom of each.  Gentle pour some chocolate sauce on the top of each pear.

Grease and line the base of a deep sided 20cm cake pan. Pour the maple syrup into the base of the pan and arrange the apple decoratively over the top. Cream the butter, sugar and vanilla with an electric mixer until pale and creamy. Gradually add the eggs, beating well between each addition. Stir in the grated apple. Sift the flour and custard powder and fold into the creamed mixture alternately with the buttermilk, being careful not to over mix. Carefully spoon the cake batter over the apple. Lightly grease a piece of foil and make a pleat in the middle. Cover the cake pan with the foil, pushing the edges around the outside of the pan. Place the cake onto wire rack and cook on FullSteam 100˚c for 65 to 70 minutes or until cake is cooked when tested with a skewer. Allow cake to stand for a few minutes before upturning onto a serving plate. Serve drizzled with extra maple syrup.

Steam ovens have been used by high profile chefs in commercial kitchens for many years, but they have recently started to catch the eye of home cooks across the country who see it as a healthy and convenient way to make everyday recipes. But have you ever considered using your NEFF oven to bake a cake? Here are three reasons why you should… Steam retains more flavour When using steam, water is injected into food at regular intervals. This seals in all the flavours and nutrients of the existing ingredients which will preserve the natural colours and flavours of each element. So, whether you’ve chosen a flavoursome orange cake or something more chocolatey, you know the cake will let the individual flavours shine. It helps your cake stay moist When you make a cake, the best result is a soft centre with lots of moisture. A steam oven helps you achieve this using a hot pressurised system that helps your cake cook evenly while retaining its moisture and flavour. This also means you can reduce the amount of butter and oil used in the cooking process, for a tasty cake without all the fat. Want to put your steam oven to the test? Try these delicious recipes from around The NEFF Kitchen: 1. Chocolate Chilli Truffle Cake Simultaneously hot and sweet, our chocolate chilli truffle cake is delightfully deceitful. On first bite, you will experience the decadent chocolate flavours of the cocoa. Before the aftertaste of chilli kicks in and warms the back of your throat. Click here for the NEFF recipe. 2. Lemon Cheesecake Baked cheesecakes are a crowd pleaser, perfect for entertaining guests. This decadent New York version has a rich and creamy filling which is cooked using steam. It has a buttery biscuit base that creates that delicious crunch we all crave in a cheesecake. Click here for the NEFF recipe. 3. Indulgent Vanilla Layer Cake Sometimes it’s best to keep things simple. Our vanilla layer cake with white chocolate ganache is wonderfully moist and fluffy – using a handful of ingredients to create a truly wonderful culinary experience for your guests. Click here for the NEFF recipe. Interested in learning more about NEFF’s steam ovens? Click here to learn more.

Steam ovens have been used by high profile chefs in commercial kitchens for many years, but they have recently started to catch the eye of home cooks across the country who see it as a healthy and convenient way to make everyday recipes. But have you ever considered using your NEFF oven to bake a cake? Here are three reasons why you should… Steam retains more flavour When using steam, water is injected into food at regular intervals. This seals in all the flavours and nutrients of the existing ingredients which will preserve the natural colours and flavours of each element. So, whether you’ve chosen a flavoursome orange cake or something more chocolatey, you know the cake will let the individual flavours shine. It helps your cake stay moist When you make a cake, the best result is a soft centre with lots of moisture. A steam oven helps you achieve this using a hot pressurised system that helps your cake cook evenly while retaining its moisture and flavour. This also means you can reduce the amount of butter and oil used in the cooking process, for a tasty cake without all the fat. Want to put your steam oven to the test? Try these delicious recipes from around The NEFF Kitchen: 1. Chocolate Chilli Truffle Cake Simultaneously hot and sweet, our chocolate chilli truffle cake is delightfully deceitful. On first bite, you will experience the decadent chocolate flavours of the cocoa. Before the aftertaste of chilli kicks in and warms the back of your throat. Click here for the NEFF recipe. 2. Lemon Cheesecake Baked cheesecakes are a crowd pleaser, perfect for entertaining guests. This decadent New York version has a rich and creamy filling which is cooked using steam. It has a buttery biscuit base that creates that delicious crunch we all crave in a cheesecake. Click here for the NEFF recipe. 3. Indulgent Vanilla Layer Cake Sometimes it’s best to keep things simple. Our vanilla layer cake with white chocolate ganache is wonderfully moist and fluffy – using a handful of ingredients to create a truly wonderful culinary experience for your guests. Click here for the NEFF recipe. Interested in learning more about NEFF’s steam ovens? Click here to learn more.

Beat cream cheese and sugar using an electric mixer till smooth. Add the cornflour then the eggs and mix well. Add the lemon juice, vanilla & sour cream. Beat on low speed until well combined. Pour the mixture equally into 10 x 125ml preserving jars. Cover the jars with the lids but do not seal. Place the jars in the large perforated tray and place into the oven. Select FullSteam 90˚c and cook for 16 to 18 minutes or until just set. Remove the lids from the jars. Wipe any condensation from the lids then seal the jars when the cheesecakes are cool. Chill in the refrigerator. For the crumb, place the biscuits and the melted butter into a food processor and pulse until an even crumb is formed. Sprinkle the cheesecakes with the biscuit crumb before serving.

Need some recipe inspiration? Click here for some delicious recipes made using FullSteam, or here for some VarioSteam supported recipes.