Steamer cookbook: The 147 most delicious and healthiest steam oven recipes including nutritional information for an exciting steam cooking

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Table of Contents Preface How does a steamer work? Where does the technique of steaming come from? How do I find the right steamer? What should I look out for when buying a steamer? Do you need your own crockery for the steamer?

The cooking temperatures for steam cooking The advantages of steaming Breakfast from the steamer 1) Egg stuffed with tomato 2) Stick with egg and salmon 3) Herbal Porridge 4) Whole grain bread pudding 5) Eggs with Benedict Sauce 6) Avocado with sesame seeds 7) Chia pudding 8) Ham and Eggs from the steamer 9) English potatoes 10) Florentine Eggs Starters from the steamer 11) Zucchini roll 12) Ham roll 13) Vegetable boat 14) Steamed carpaccio 15) Mushroom risotto 16) Pumpkin Risotto 17) Pasta with tomato and basil 18) Pasta Verdure 19) Stuffed Swiss chard 20) Brussels sprouts with raisins 21) 3 different florets 22) Melon with feta Salads from the steamer 23) Beef Salad 24) Chicken Salad with Mango 25) Antipasti Salad 26) Coleslaw 27) Red Cabbage Salad with Wasabi Dressing 28) Fennel and Orange Salad 29) Salad with cucumber and radish 30) Potato Salad 31) Beetroot and Pumpkin Salad 32) Salad with chicory Soups from the steamer 33) Potato Soup with Sausage 34) Pumpkin Soup with Ginger 35) Sweet Potato and Chili Soup 36) Pea and Mint Soup 37) Mexican rice soup 38) Soup with Cauliflower and Curry 39) Clam Soup 40) Buckwheat soup 41) Artichoke and Lime Soup 42) Fish soup with leek 43) Chicken Soup with Pineapple 44) Tomato Soup with Basil 45) Soup with carrot and sundried tomatoes 46) Beetroot and Apple Soup

47) 5-Spices Soup with Duck 48) Oatmeal Soup 49) Mushroom soup 50) Dandelion Soup with Mango 51) Cold cucumber peel 52) Soup with Kohlrabi and Walnut 53) Eggplant and Cardamom Soup 54) Soup with lettuce and pine nuts Stews from the steamer 55) Bean Stew with Ground Meat 56) Viennese beef stew 57) Pepper and Salami Stew 58) Ratatouille stew 59) Stew with Violetta Potatoes 60) Königsberg stew 61) Chickpea Stew 62) Lamb Stew 63) Stew with Liver 64) Coconut Stew Fish and seafood from the steamer 65) Salmon Teriyaki 66) Salmon with Fennel 67) Tuna with sesame seeds 68) Tuna with Radishes 69) Sole Roll from the Steamer 70) Sole with mayonnaise and lime 71) Cod with root vegetables 72) Plaice stuffed with shrimp 73) Stuffed Squid 74) Prawns with okra pods 75) Sweet and sour prawns steamed 76) Fish Cakes 77) Razor clams 78) Fish steamed in a banana leaf 79) Carp with Celery 80) Trout with Apple 81) Char 82) Fish in a beetroot roll 83) Fish with Potatoes 84) Mussels in white wine 85) Cod with Green Tomatoes 86) Perch with grapefruit Meat from the steamer 87) Roast onion 88) Beef roulade 89) Chicken Fricassee 90) PulledPork from the steamer 91) Steamed Spare Ribs 92) Steamed meatballs 93) Zurich sliced meat 94) Meatloaf from the steamer 95) Inverted Steak

96) Bunny with beetroot 97) Lamb with Jerusalem artichoke 98) Venison fillet with rosemary potatoes 99) Chicken with Cream Cheese 100) veal roulade with asparagus 101) Chicken Inner Fillets with Curry 102) Pork tenderloin with plums 103) Rolled, steamed saltimbocca 104) Hare leg from the steamer 105) Pork stilt from the steamer 106) Stuffed Peppers 107) zucchini with minced meat 108) Cevapcici from the steamer 109) Deconstructed Chili Con Carne 110) Duck from the steamer 111) Deer with Kale 112) cabbage moth 113) Kalbsvögerl 114) Veal cheek 115) Ossobuco 116) Chicken paprika Dumplings and dumplings from the steamer 117) Liver Dumplings 118) Napkin Dumplings 119) Pretzel dumplings with beer 120) cheese dumplings 121) Vegetable Dumplings 122) Pork Dumplings 123) Bohemian Dumplings 124) South Tyrolean bacon dumplings 125) Vegetarian Dumplings with Bamboo 126) Spinach Dumplings International specialties from the steamer 127) Kimchi Dumplings 128) Steamed Spring Rolls with Prawns 129) Chicken Masala 130) DimSum 131) Paella 132) BamiGoreng 133) NasiGoreng 134) Moussaka 135) Surf and Turf from the steamer 136) Borscht Delicious desserts from the steamer 137) Cinnamon, Vanilla, and Pumpkin 138) Mochi 139) Rhubarb and Strawberries 140) Cobbler US style 141) Chocolate souffle with raspberries 142) Quark Dumplings 143) Apricot Dumplings 144) Toffifee Dumplings

145) Creme brulee 146) Macadamia and Banana 147) Coconut Prick with Peanut Bonus: Tips & tricks for successful steaming

Steamer cookbook The 147 most delicious and healthiest steam oven recipes including nutritional information for an exciting steam cooking

Author: Michelle Anderson

Table of Contents Preface How does a steamer work? Where does the technique of steaming come from? How do I find the right steamer? What should I look out for when buying a steamer? Do you need your own crockery for the steamer? The cooking temperatures for steam cooking The advantages of steaming Breakfast from the steamer 1) Egg stuffed with tomato 2) Stick with egg and salmon 3) Herbal Porridge 4) Whole grain bread pudding 5) Eggs with Benedict Sauce 6) Avocado with sesame seeds 7) Chia pudding 8) Ham and Eggs from the steamer 9) English potatoes 10) Florentine Eggs Starters from the steamer 11) Zucchini roll 12) Ham roll 13) Vegetable boat 14) Steamed carpaccio 15) Mushroom risotto 16) Pumpkin Risotto 17) Pasta with tomato and basil 18) Pasta Verdure 19) Stuffed Swiss chard 20) Brussels sprouts with raisins 21) 3 different florets 22) Melon with feta Salads from the steamer 23) Beef Salad 24) Chicken Salad with Mango 25) Antipasti Salad 26) Coleslaw 27) Red Cabbage Salad with Wasabi Dressing 28) Fennel and Orange Salad 29) Salad with cucumber and radish 30) Potato Salad 31) Beetroot and Pumpkin Salad 32) Salad with chicory Soups from the steamer 33) Potato Soup with Sausage 34) Pumpkin Soup with Ginger 35) Sweet Potato and Chili Soup 36) Pea and Mint Soup 37) Mexican rice soup

38) Soup with Cauliflower and Curry 39) Clam Soup 40) Buckwheat soup 41) Artichoke and Lime Soup 42) Fish soup with leek 43) Chicken Soup with Pineapple 44) Tomato Soup with Basil 45) Soup with carrot and sundried tomatoes 46) Beetroot and Apple Soup 47) 5-Spices Soup with Duck 48) Oatmeal Soup 49) Mushroom soup 50) Dandelion Soup with Mango 51) Cold cucumber peel 52) Soup with Kohlrabi and Walnut 53) Eggplant and Cardamom Soup 54) Soup with lettuce and pine nuts Stews from the steamer 55) Bean Stew with Ground Meat 56) Viennese beef stew 57) Pepper and Salami Stew 58) Ratatouille stew 59) Stew with Violetta Potatoes 60) Königsberg stew 61) Chickpea Stew 62) Lamb Stew 63) Stew with Liver 64) Coconut Stew Fish and seafood from the steamer 65) Salmon Teriyaki 66) Salmon with Fennel 67) Tuna with sesame seeds 68) Tuna with Radishes 69) Sole Roll from the Steamer 70) Sole with mayonnaise and lime 71) Cod with root vegetables 72) Plaice stuffed with shrimp 73) Stuffed Squid 74) Prawns with okra pods 75) Sweet and sour prawns steamed 76) Fish Cakes 77) Razor clams 78) Fish steamed in a banana leaf 79) Carp with Celery 80) Trout with Apple 81) Char 82) Fish in a beetroot roll 83) Fish with Potatoes 84) Mussels in white wine 85) Cod with Green Tomatoes 86) Perch with grapefruit Meat from the steamer

87) Roast onion 88) Beef roulade 89) Chicken Fricassee 90) PulledPork from the steamer 91) Steamed Spare Ribs 92) Steamed meatballs 93) Zurich sliced meat 94) Meatloaf from the steamer 95) Inverted Steak 96) Bunny with beetroot 97) Lamb with Jerusalem artichoke 98) Venison fillet with rosemary potatoes 99) Chicken with Cream Cheese 100) veal roulade with asparagus 101) Chicken Inner Fillets with Curry 102) Pork tenderloin with plums 103) Rolled, steamed saltimbocca 104) Hare leg from the steamer 105) Pork stilt from the steamer 106) Stuffed Peppers 107) zucchini with minced meat 108) Cevapcici from the steamer 109) Deconstructed Chili Con Carne 110) Duck from the steamer 111) Deer with Kale 112) cabbage moth 113) Kalbsvögerl 114) Veal cheek 115) Ossobuco 116) Chicken paprika Dumplings and dumplings from the steamer 117) Liver Dumplings 118) Napkin Dumplings 119) Pretzel dumplings with beer 120) cheese dumplings 121) Vegetable Dumplings 122) Pork Dumplings 123) Bohemian Dumplings 124) South Tyrolean bacon dumplings 125) Vegetarian Dumplings with Bamboo 126) Spinach Dumplings International specialties from the steamer 127) Kimchi Dumplings 128) Steamed Spring Rolls with Prawns 129) Chicken Masala 130) DimSum 131) Paella 132) BamiGoreng 133) NasiGoreng 134) Moussaka 135) Surf and Turf from the steamer 136) Borscht

Delicious desserts from the steamer 137) Cinnamon, Vanilla, and Pumpkin 138) Mochi 139) Rhubarb and Strawberries 140) Cobbler US style 141) Chocolate souffle with raspberries 142) Quark Dumplings 143) Apricot Dumplings 144) Toffifee Dumplings 145) Creme brulee 146) Macadamia and Banana 147) Coconut Prick with Peanut Bonus: Tips & tricks for successful steaming

Preface The steamer is becoming increasingly popular these days and rightly so. This cooking method is time-saving and absolutely healthy. All dishes can be conjured up gently and with little energy expenditure. The taste is not lost in the cooking water and whether vegetables or meat, the high-quality products are also convincing in color. Neither the color nor the vital vitamins and minerals are destroyed during steam cooking. You will be amazed how intense and pure your dishes taste. The figure is also perfectly supported when cooking with the steamer. Thus, this cooking method is absolutely trendy. You hardly use any fat when steaming. You not only save calories, but also relieve your cardiovascular system and your arteries. Steamed foods have long since lost their bad image as health food. You will be fascinated by how many great and multifaceted delicacies you can conjure up in the steamer.

In this cookbook, we have prepared a colorful mix of recipes for you. In addition to the quick breakfast, starters and salads, you will find ideas for stews, fish and meat dishes, but also dumplings, international specialties and desserts for those with a sweet tooth. Our recipes are suitable for the whole family and you will find great dishes that look refined and will delight your friends and guests. However, with everything, preparing with the steamer remains absolutely simple.

How does a steamer work? As the name suggests, all dishes here are prepared exclusively with steam. The bottom of the steamer is filled with water. The individual levels on which the food is placed are stacked above. The food does not come into contact with water, only with the water vapor. The temperatures are usually between 90 ° Celsius and 100 ° Celsius. The special thing about this method is that you can prepare an entire meal at once. All ingredients can be conveniently stacked on top of one another without the tastes of the individual foods mixing up. This saves you valuable time that you can use to enjoy and relax with the family.

Where does the technique of steaming come from? Food was steamed in Asia hundreds of years ago. The best-known import for this is DimSum. Steam cookers in Asia aremuch simpler. Here, food such as rice was wrapped in a cloth and hung over a pot of boiling water. They also put bamboo baskets in woks filled with water. However, the result is the same. The first steam cookers came to our latitudes in the form of Roman pots or steam pressure pots.

How do I find the right steamer? Steam ovens come in a wide variety of models. They are available as stylish built-in devices. In contrast, for starters, a floor-standing device is absolutely fine. Here you should make sure that the device has enough levels so that you can really prepare an entire menu in one go. The size also depends on the size

of your family. Consult with friends who already have one and do some research on the internet.

What should I look out for when buying a steamer? There are now countless combination devices on the market. Steam ovens are integrated in microwaves or ovens. However, if you opt for a simple single device, it is important that it has different settings. Cooking time, temperature and timer should be individually selectable separately from each other. Another important point is cleaning. Make sure that the water tank and individual parts can be easily removed and cleaned.

Do you need your own crockery for the steamer? This is always an important question because if many other utensils have to be purchased in addition to the new kitchen appliance, the matter can develop into an expensive experiment. In general, you don't need any extra dishes for the steamer. Perforated bowls and inserts made of metal, glass or ceramic are best. The shortest possible cooking time can be achieved with thin aluminum inserts. If you opt for a simple compact appliance, the required inserts are usually available and you can easily cook and experiment with your conventional dishes from the kitchen.

The cooking temperatures for steam cooking You can use the steamer to prepare any food that needs to be boiled, steamed or stewed. The cooking time and temperature of the individual foods depend on the size and texture. Different temperatures or cooking levels are required

for vegetables, fish and meat, which we specify in detail in the individual recipes. A rule of thumb is: the smaller the food, the shorter the cooking time. This means that a whole carrot or potato takes twice as long as a sliced vegetable. The temperatures usually vary between 80 ° Celsius and 100 ° Celsius.

The advantages of steaming The most important point is health. All ingredients such as vitamins, minerals and trace elements are preserved to the highest degree. In addition, food never dries out when steaming. Everything is juicy and tastes fresh. Since you do not need any oil or fat, you save calories. Your figure will thank you. In addition, there are no roasting substances that have recently come more and more into the focus of being carcinogenic. You can also save a lot of salt when cooking with steam. The intense taste of the food itself ensures sufficient aroma. Another health aspect has a positive effect on the cardiovascular system. The food does not overcook and its shape and color have been preserved. As is well known, the eye eats with it and food that has been prepared in the steamer is guaranteed to make it on Instagram. Nothing can burn in the steamer. Even if you leave the kitchen for a moment, you don't have to worry. Another point is the smell. Steam cooking only causes a subtle smell to flow through the kitchen. Regardless of whether it's vegetables or fish, you don't have to wash the kitchen curtains afterwards, as the smells remain directly in the cooking space and do not move through the house. In fact, the aromas in the steam do not mix within the device. For example, you can cook fish, vegetables and a sweet souffle at the same time without the flavors affecting each other. No matter who you are, everyone can conjure up tasty and wonderful dishes with the steamer without great cooking skills. Mothers can be sure that the family will be supplied with the vitamins and minerals they need every day and that the food will also taste great. One thing should also be mentioned: Cooking in the steamer is just as quick as putting a frozen meal or pizza in the oven. You are guaranteed to have a lot of fun with your steamer, because you can discover countless new creations every day. Cooking with it is guaranteed never to be boring.

Breakfast from the steamer

1) Egg stuffed with tomato Calories: 58.3 kcal | Protein: 5.1 grams | Fat: 2.7 grams | Carbohydrates: 2.9 grams Ingredients for one person: 1 tomato | Salt and pepper | 1 teaspoon chopped chives | 1 egg preparation: 1. Cut carefully the lid off the tomato and carefully scrape out the core with a small spoon. 2. Season with salt and pepper and fill with chives. 3. Beat the egg in the tomato. 4. Place in the steamer with the perforated insert and cook at 100 ° Celsius for 4 minutes. 5. Tastes great with toasted bread and is also great for picnics.

2) Stick with egg and salmon Calories: 116.1 kcal | Protein: 10.9 grams | Fat: 6.6 grams | Carbohydrates: 2.5 grams Ingredients for one person: 1 egg | 1 tbsp sour cream | 1/2 teaspoon cream horseradish | some cayenne pepper | 1 pinch of thyme dried | some lemon zest | 30 grams of smoked salmon Preparation: 1. Whisk the egg with the sour cream and season with horseradish, cayenne pepper, thyme and lemon zest 2. Pour into a bowl. 3. Cut the salmon into coarse strips and spread on top. 4. Place in the steamer and cook for 8 minutes at 100 ° Celsius.

3) Herbal Porridge Calories: 295.6 kcal | Protein: 20.7 grams | Fat: 5.4 grams | Carbohydrates: 39 grams Ingredients for one person: 180 ml of broth | 35 grams of oatmeal | 1 pinch of grated ginger | 1 teaspoon parsley finely chopped | 1 teaspoon basil chopped | Salt and pepper preparation: 1. Mix all ingredients and pour into an unperforated insert. 2. Place in the steamer and cook at 80 ° Celsius for 7 minutes. 3. Remove from the cooker and let steep for another 5 minutes.

4) Whole grain bread pudding Calories: 243.5 kcal | Protein: 10.6 grams | Fat: 6.1 grams | Carbohydrates: 35 grams Ingredients for one person: 1 slice of wholemeal bread, also stale 100 ml buttermilk | 1 egg | 1 date | 1 pinch of vanilla sugar | some orange zest

Preparation: 1. Dice the bread and cut the date into small pieces. 2. Whisk the buttermilk with the egg and season with vanilla and zest. 3. Stir in bread and date and fill into a solid insert or a small cup. 4. Place in the steamer and cook at 100 ° Celsius for 15 minutes.

5) Eggs with Benedict Sauce Calories: 273.9 kcal | Protein: 5.3 grams | Fat: 25.8 grams | Carbohydrates: 3 grams Ingredients for one person: 1 egg | 1 dash of white wine vinegar | 2 tbsp hollandaise sauce | 1 teaspoon watercress Preparation: 1. 2. 3. 4.

Beat the egg in a coffee cup and season with the vinegar. Cover with the hollandaise sauce. Place in the cooker and cook at 100 ° Celsius for 6 minutes. Take out and sprinkle with the watercress.

6) Avocado with sesame seeds Calories: 265.9 kcal | Protein: 4.4 grams | Fat: 21.7 grams | Carbohydrates: 11.3 grams Ingredients for one person: 1/2 avocado | 1 tsp soy sauce | 1 teaspoon sesame, light or dark | 1 splash of lime juice Preparation: 1. Remove the stone and brush the pulp with soy sauce. 2. Sprinkle with sesame seeds and place in a perforated insert. 3. Cook for 5 minutes at 100 ° Celsius, remove and season with lime juice.

7) Chia pudding Calories: 368.3 kcal | Protein: 8.1 grams | Fat: 30.9 grams | Carbohydrates: 11.6 grams Ingredients for one person: 100 ml coconut milk | 1 egg | 1 tsp coconut flour | 1 tbsp chia seeds | 1/2 tsp sugar | 1 pinch of vanilla sugar | 1 teaspoon grated coconut to sprinkle on Preparation: 1. Whisk all ingredients and pour into a cup. 2. Place in the steamer and cook at 100 ° Celsius for 15 minutes. 3. Remove and sprinkle with desiccated coconut.

8) Ham and Eggs from the steamer Calories: 113.8 kcal | Protein: 12.1 grams | Fat: 6 grams | Carbohydrates: 2 grams Ingredients for one person: 1 thin slice of honey ham | 1 leaf of finely chopped sage | 2 eggs | Salt and pepper preparation: 1. Place the ham in a solid insert, season with sage and beat the eggs on top. 2. Season gently with salt and pepper and place in the steamer. 3. Cook for 4 to 5 minutes at 90 ° Celsius.

9) English potatoes Calories: 363.5 kcal | Protein: 19.8 grams | Fat: 21.5 grams | Carbohydrates: 20 grams Ingredients for one person:

1 potato | 100 grams of baked beans | 1 mushroom | 1 egg | 1/2 Vienna sausages | 1/2 tomato | Salt and pepper preparation: 1. Peel the potatoes and cut into cubes about 2 cm in size. 2. Place in an unperforated insert and distribute the beans on top. 3. Quarter the mushrooms and also put them into the insert. 4. Cook for 30 minutes at 80 ° Celsius. 5. Then beat the egg on top and place the sausages and tomatoes on top, season with salt and pepper and cook for another 5 minutes at 90 ° Celsius.

10) Florentine Eggs Calories: 125.3 kcal | Protein: 6.5 grams | Fat: 9.9 grams | Carbohydrates: 1.6 grams Ingredients for one person: 10 grams of baby spinach leaves | 1/2 teaspoon walnut oil | 1 pinch of ground nutmeg | 1 egg | Salt and pepper | 1 tbsp sour cream | 1 teaspoon grated parmesan Preparation: 1. Marinate the spinach leaves with oil and nutmeg and place in a bowl. 2. Beat the egg on top, season with salt and pepper, brush with sour cream and sprinkle with parmesan. 3. Put in the steamer and cook at 80 ° Celsius for 7 minutes.

Starters from the steamer

11) Zucchini roll Calories: 125.2 kcal | Protein: 4.5 grams | Fat: 9.9 grams | Carbohydrates: 3.6 grams Ingredients for one person: 3 long slices of zucchini about 2 mm thick | 2 tbsp ricotta | 1/2 teaspoon dill, chopped | 1 pinch of ginger grated | 1 tsp walnuts, chopped | Salt and pepper preparation: 1. Mix the ricotta with the dill, ginger, walnuts, salt and pepper and brush the zucchini slices with it. 2. Roll up and place in a perforated insert. 3. Cook at 90 ° Celsius for 8 minutes. Tastes great as a starter but also on a crunchy salad.

12) Ham roll Calories: 124.6 kcal | Protein: 15.1 grams | Fat: 4.7 grams | Carbohydrates: 4.6 grams Ingredients for one person: 3 sheets of ham | 1 tbsp Ayvar | 1 tbsp cream cheese | 1 teaspoon coriander, chopped | 1/4 yellow bell pepper, finely diced | Salt and pepper as required Preparation: 1. Mix the ayvar with the cream cheese, coriander and paprika and season with salt and pepper as needed. 2. Brush the ham with it and roll it up. 3. Place in a perforated insert and cook at 80 ° Celsius for 6 minutes.

13) Vegetable boat Calories: 122.6 kcal | Protein: 7.3 grams | Fat: 5.3 grams | Carbohydrates: 10.7 grams Ingredients for one person: 1/2 yellow zucchini | 20 grams of peas | 1 tbsp cream cheese | Salt and pepper | 1 pinch of ground cumin | 3 thin slices of carrots | 3 slices of yellow turnip | 1 piece of Brussels sprouts | 1 piece of baby corn | 1 teaspoon olive oil Preparation: 1. Core the zucchini. 2. Puree the peas with the cream cheese, salt, pepper and cumin and pour into the zucchini. 3. Cover with the remaining vegetables, drizzle with the olive oil and place in a perforated insert. 4. Cook at 90 ° Celsius for 20 minutes.

14) Steamed carpaccio Calories: 269.8 kcal | Protein: 20.7 grams | Fat: 17.8 grams | Carbohydrates: 4.7 grams

Ingredients for one person: 80 grams of veal fillet | Salt and pepper | 20 grams of arugula | 1 tbsp peanuts, chopped and roasted | 1 tsp balsamic vinegar | 1 teaspoon olive oil | 10 grams of parmesan, grated Preparation: 1. Pound the meat very thinly, season with salt and pepper and place in a perforated insert. 2. Cook at 80 ° Celsius for 8 minutes. 3. Arrange on a plate, cover with rocket, sprinkle with peanuts and marinate with vinegar and oil. 4. The parmesan gives the carpaccio the finishing touch.

15) Mushroom risotto Calories: 135.7 kcal | Protein: 4.3 grams | Fat: 5.9 grams | Carbohydrates: 12.2 grams Ingredients for one person: 50 grams of risotto rice | 20 ml white wine | 70 ml vegetable stock | Salt and pepper | 20 grams of chanterelles | 20 grams king oyster mushrooms | 1/2 red onion | 1 tbsp Parmesan, finely grated | 1 teaspoon olive oil | 1 tbsp parsley, chopped Preparation: 1. Chop the mushrooms and onions into small pieces and place in a solid insert together with the wine, stock, salt, pepper and olive oil. 2. Place in the steamer and cook at 100 ° Celsius for 25 minutes. 3. Remove from the cooker, stir in the parsley and parmesan, let it steep for a moment and season a little if necessary.

16) Pumpkin Risotto Calories: 257.8 kcal | Protein: 8.5 grams | Fat: 11 grams | Carbohydrates: 29.5 grams Ingredients for one person:

50 grams of risotto rice | 1 tbsp white balsamic vinegar | 70 ml broth | 50 grams of Hokkaido pumpkin, diced | 1 clove of garlic, finely chopped | 1 bay leaf | Salt and pepper | 1 tbsp parmesan cheese | 1 tbsp pumpkin seeds, roughly chopped | 1 teaspoon pumpkin seed oil Preparation: 1. Put the rice with the vinegar, the stock, the pumpkin, the garlic and the bay leaf in a solid insert, season with salt and pepper and place in the steamer. 2. Cook at 100 ° Celsius for 23 minutes. 3. Take out, fish out the bay leaf, stir in the parmesan and serve. 4. Salt and pepper as required and garnish with pumpkin seeds and pumpkin seed oil.

17) Pasta with tomato and basil Calories: 146 kcal | Protein: 5.1 grams | Fat: 1.6 grams | Carbohydrates: 29.9 grams Ingredients for one person: 80 grams of pasta | 140 ml broth | 2 tomatoes | 1 shallot | 1 clove of garlic | Salt and pepper | 1 pinch of vanilla sugar | 1 teaspoon olive oil | 1 tbsp basil cut into strips Preparation: 1. Chop the tomatoes, shallot and garlic and place in a solid insert with the pasta and stock. 2. Season with salt, pepper and vanilla sugar and cook at 100 ° Celsius for 14 minutes. 3. Remove and serve, drizzle with olive oil and sprinkle with basil.

18) Pasta Verdure Calories: 242.7 kcal | Protein: 10.9 grams | Fat: 7.1 grams | Carbohydrates: 32.3 grams Ingredients for one person: 80 grams of pasta | 160 grams of pureed tomatoes | 30 grams of zucchini | 20

grams of eggplant | 1/2 red onion | 1/4 yellow pepper | Salt and pepper | some herbs of Provence | 1 tbsp roasted pine nuts Preparation: 1. Cut the vegetables into pieces of the same size and place them in an unperforated insert with the pasta and the tomatoes. 2. Mix well and season with salt and pepper. 3. Place in the steamer and cook at 100 ° Celsius for 15 minutes. 4. Arrange, season with herbs from Provence and sprinkle with pine nuts.

19) Stuffed Swiss chard Calories: 216.1 kcal | Protein: 19.3 grams | Fat: 10.7 grams | Carbohydrates: 9.1 grams Ingredients for one person: 2 large leaves of Swiss chard | 80 grams of minced veal | 1 tbsp breadcrumbs | 1 teaspoon tomato paste | 1 tbsp Gouda cheese | Salt and pepper | some thyme | 1 tbsp butter | 1 sprig of rosemary Preparation: 1. Mix the minced meat with the breadcrumbs, tomato paste and Gouda cheese and lightly season with salt and pepper. 2. Brush the chard leaves with it and roll up. 3. Fix with a toothpick and place in a perforated insert. 4. Cook at 100 ° Celsius for 20 minutes. 5. In the meantime, melt the butter with the rosemary in a pan. 6. Arrange the chard and pour the flavored butter over it.

20) Brussels sprouts with raisins Calories: 114 kcal | Protein: 5.9 grams | Fat: 3.1 grams | Carbohydrates: 14.8 grams Ingredients for one person: 100 grams of fresh or frozen Brussels sprouts | 1 red onion | 2 tbsp raisins | 50 ml broth | 1 bay leaf | Salt and pepper | 1 pinch of ground cumin | 2 tbsp sour cream

Preparation: 1. Chop the onion and place in a solid insert with the Brussels sprouts, raisins, broth and bay leaf. 2. Salt, pepper and season with cumin and place in the steamer. 3. Cook for 15 minutes at 100 ° Celsius. 4. Remove from the cooker, stir in the sour cream and serve.

21) 3 different florets Calories: 125.8 kcal | Protein: 8 grams | Fat: 7.5 grams | Carbohydrates: 5.7 grams Ingredients for one person: 50 grams of broccoli | 50 grams of Romanesco roses | 50 grams of cauliflower | Salt and pepper | 2 tbsp yogurt | 1 tbsp chives | 1 tbsp flaked almonds Preparation: 1. 2. 3. 4.

Cut the florets equally sized and place in a perforated insert. Cook at 100 ° Celsius for 12 minutes. Remove, season with salt and pepper and mix with yoghurt. Arrange and sprinkle with chives.

22) Melon with feta Calories: 214.4 kcal | Protein: 7.5 grams | Fat: 15.4 grams | Carbohydrates: 9.9 grams Ingredients for one person: 100 grams of watermelon | some steak pepper | 30 grams of feta | some lime zest | 1 teaspoon roasted pistachios | 1 teaspoon olive oil Preparation: 1. 2. 3. 4.

Put the melon in a perforated insert and pepper. Cover with feta and flavor with lime zest. Cook at 100 ° Celsius for 5 minutes. Arrange, sprinkle with pistachios and drizzle with olive oil.

Salads from the steamer

23) Beef Salad Calories: 274.5 kcal | Protein: 27.4 grams | Fat: 9.9 grams | Carbohydrates: 17.1 grams Ingredients for one person: 120 grams of beef sirloin lean | 1 pinch of mustard medium hot | 3 apricots quartered | 1/4 carrot, coarsely grated | 1 spring onion in rings | 10 leaves of mint | 1 tbsp apricot vinegar | 1 tsp grapeseed oil | Salt and pepper preparation: 1. Pound the meat thinly, brush with mustard and place in a

perforated insert with the apricots and carrots. 2. Cook at 100 ° Celsius for 10 minutes. 3. Put in a bowl, mix with spring onions and mint and season with vinegar, oil, salt and pepper.

24) Chicken Salad with Mango Calories: 227.9 kcal | Protein: 24.6 grams | Fat: 6.4 grams | Carbohydrates: 16.7 grams Ingredients for one person: 100 grams of skinless chicken breast | 2 roses broccoli | Salt and pepper | some lime zest | 1/2 mango | 1/4 red pepper | 2 leaves of chicory | 1 red chili | 1 teaspoon coconut oil | Juice of half a lime | 1 tbsp chives in rolls Preparation: 1. Cut the meat into strips and place in a perforated insert with the broccoli. 2. Cook at 90 ° Celsius for 12 minutes. 3. Remove from the cooker, allow to cool and to transfer to a bowl. 4. Season with lime zest and lime juice, salt and pepper. 5. Chop the vegetables in small pieces and mix everything with coconut oil and chives.

25) Antipasti Salad Calories: 203.5 kcal | Protein: 19.8 grams | Fat: 10.6 grams | Carbohydrates: 5.9 grams Ingredients for one person: 1/4 green zucchini | 1/4 yellow zucchini | 1/4 each green and red pepper | 3 slices of eggplant | 1 red onion | 1 tomato | Salt and pepper | some oregano | 2 slices of ham | 1/2 mozzarella | 1 tbsp olive oil Preparation: 1. Cut the vegetables into pieces of the same size and place in a perforated insert. 2. Season with salt, pepper and oregano and cook at 80 ° Celsius for 8 minutes.

3. Serve with the ham and mozzarella and drizzle with olive oil.

26) Coleslaw Calories: 261.4 kcal | Protein: 5.3 grams | Fat: 20.4 grams | Carbohydrates: 12.2 grams Ingredients for one person: 60 grams of white cabbage | 30 grams of red cabbage | 1/4 carrot | Salt and pepper | Juice of 1/2 lemon | 1 pinch of ginger grated | 100 grams of sour cream | 1 tbsp chives in rolls | 1 teaspoon flaxseed Preparation: 1. Slice the cabbage and carrot and place in a perforated insert. 2. Cook in the steamer at 70 ° Celsius for 8 minutes. 3. Take out and mix in a bowl with salt, pepper, lemon juice, ginger, sour cream, chives and flax seeds and let steep for about 10 minutes.

27) Red Cabbage Salad with Wasabi Dressing Calories: 195.6 kcal | Protein: 5 grams | Fat: 8.9 grams | Carbohydrates: 22.5 grams Ingredients for one person: 100 grams of red cabbage | 1 tbsp walnuts, chopped | 30 grams of sugar snap peas cut into strips | 1/4 mango not overripe | 1 tbsp apple cider vinegar | 2 tbsp sour cream | 1 pinch of wasabi | 1 dash of soy sauce | 1 pinch of sugar | 1 pinch of vanilla sugar Preparation: 1. Slice the red cabbage and place in a perforated insert with the snow peas and nuts. 2. Cook at 70 ° Celsius for 10 minutes. 3. Puree the mango with the apple cider vinegar and the sour cream and season with wasabi, soy sauce, sugar and vanilla sugar. 4. Marinate the salad with it.

28) Fennel and Orange Salad Calories: 215.6 kcal | Protein: 7.9 grams | Fat: 12.8 grams | Carbohydrates: 15.7 grams Ingredients for one person: 1 small fennel | 1 orange seedless and filleted | 1/2 red onion | 1 tbsp roasted peanuts | 1 tbsp coriander, chopped | Salt and pepper | 1 tbsp sherry vinegar | 1 teaspoon safflower oil Preparation: 1. Grate coarsely the fennel and place in a solid insert with the coarsely chopped onion and oranges. 2. Cook in the steamer at 80 ° Celsius for 7 minutes. 3. Remove from the tray and mix with the peanuts and coriander. 4. Season with salt and pepper and season with vinegar and oil.

29) Salad with cucumber and radish Calories: 54.4 kcal | Protein: 3.8 grams | Fat: 1 gram | Carbohydrates: 7.3 grams Ingredients for one person: 1/2 cucumber | 4 radishes | Salt and pepper | 1/2 teaspoon dill, chopped | 1/2 teaspoon cream horseradish | 2 tbsp yogurt | 1 cherry tomato Preparation: 1. Cut the cucumber and radishes into slices of the same size and place in a perforated insert. 2. Cook in the steam oven at 70 ° Celsius for 5 minutes. 3. Put in a bowl, season with salt and pepper and mix with dill, creamed horseradish and yoghurt. 4. Serve and garnish with the cherry tomato.

30) Potato Salad Calories: 272.9 kcal | Protein: 5.6 grams | Fat: 7.9 grams | Carbohydrates: 43.1 grams Ingredients for one person:

3 potatoes | 1/2 onion | 100 ml broth | some oregano | 1/2 teaspoon hot mustard | 1 tbsp apple cider vinegar, naturally cloudy | 1 tbsp rapeseed oil | Salt and pepper | Chives for sprinkling Preparation: 1. Peel the potatoes and cut into slices of the same size. 2. Chop roughly the onion and place in a solid insert with the potatoes and oregano. 3. Cook in the steamer at 100 ° Celsius for 30 minutes. 4. Mix with mustard and apple cider vinegar while still warm. 5. Season with rapeseed oil, salt and pepper, serve and sprinkle with chives.

31) Beetroot and Pumpkin Salad Calories: 167.5 kcal | Protein: 7.4 grams | Fat: 8.6 grams | Carbohydrates: 13.9 grams Ingredients for one person: 1 small beetroot | 80 grams of Hokkaido pumpkin | 2 shallots | Salt and pepper | Dried thyme | 1 teaspoon roasted pumpkin seeds | 3 sheets of iceberg lettuce | 1 tbsp apple cider vinegar | 1 tbsp pumpkin seed oil | 1 tbsp parsley, chopped | 1/2 teaspoon horseradish, freshly grated Preparation: 1. Peel and slice the beetroot, dice the pumpkin and quarter the shallots. 2. Place in a perforated insert and cook in the steamer at 100 ° Celsius for 30 minutes. 3. Remove from use, season with salt, pepper and thyme. 4. Fold in the pumpkin seeds. 5. Arrange the iceberg on a plate and spread the vegetables on top. 6. Marinate with vinegar and oil and sprinkle with parsley and horseradish.

32) Salad with chicory Calories: 246.6 kcal | Protein: 7.6 grams | Fat: 10.4 grams | Carbohydrates: 28.9 grams Ingredients for one person:

2 small chicory | 1 small pear | 2 dried tomatoes | 1 teaspoon honey | 2 tbsp dark balsamic vinegar | 1 teaspoon olive oil | Salt and pepper | 10 grams of blue cheese Preparation: 1. Halve the chicory, pit and quarter the pear and place in a perforated insert with the tomatoes. 2. Cook in the steamer for 10 minutes at 100 ° Celsius. 3. In the meantime, mix a marinade with honey, vinegar, oil, salt and pepper. 4. Arrange the chicory on a plate, drizzle with the marinade and crumble the blue cheese over it.

Soups from the steamer

33) Potato Soup with Sausage Calories: 412.3 kcal | Protein: 15.7 grams | Fat: 23.5 grams | Carbohydrates: 31.6 grams Ingredients for one person: 2 potatoes | 1/4 carrot | 10 grams of onion | 150 ml broth | 1 bay leaf | 1 pinch of ground cumin | some dried marjoram | Salt and pepper | some orange zest | 1 Vienna sausage | 1 tsp sour cream | 1 teaspoon parsley, chopped Preparation: 1. Peel and dice the potatoes, cut the onion and carrot into small pieces and place in a bowl with the broth, bay leaf, caraway seeds, marjoram, salt, pepper and orange zest. 2. Place in the steamer and cook at 100 ° Celsius for 25 minutes. 3. Place the sausage in a separate insert for the last 5 minutes and cook at the same time. 4. Take out the soup, puree and stir in the sour cream. 5. Arrange, cut in the sausage and sprinkle with parsley.

34) Pumpkin Soup with Ginger Calories: 234.1 kcal | Protein: 4.4 grams | Fat: 12.9 grams | Carbohydrates: 23.5 grams Ingredients for one person: 120 grams of Hokkaido pumpkin | 20 grams of Jerusalem artichoke | 1 pinch of freshly grated ginger | 1 clove of garlic | 100 ml broth | 50 ml cream | Salt and pepper | 1 pinch of ground nutmeg | 1 pinch of turmeric ground | 1 teaspoon pumpkin seed oil | 1 tbsp watercress Preparation: 1. Cut the pumpkin and Jerusalem artichoke into pieces of the same size and add to the stock with the ginger and garlic. 2. Cook in a container in the steamer for 25 minutes at 100 ° Celsius. 3. Stir in the cream and puree everything. 4. Season to taste with salt, pepper and turmeric, serve and garnish with pumpkin seed oil and watercress.

35) Sweet Potato and Chili Soup Calories: 261.8 kcal | Protein: 5.1 grams | Fat: 12 grams | Carbohydrates: 31.4 grams Ingredients for one person: 120 grams of sweet potato | 20 grams of celery | 1 shallot | 1 chili | 1 pinch of yellow curry powder | 150 ml broth | 1 tbsp creme fraiche | Salt and pepper | 1 pinch of allspice ground | some chervil Preparation: 1. Cut the sweet potatoes and celery into equal pieces. 2. Add the shallot, the chili and the curry to the broth and cook in the steamer at 100 ° Celsius for 35 minutes. 3. Take out and puree with the creme fraiche. 4. Season to taste with salt, pepper and allspice, serve and garnish with chervil.

36) Pea and Mint Soup Calories: 205.8 kcal | Protein: 8.4 grams | Fat: 9.6 grams | Carbohydrates: 19.9 grams Ingredients for one person: 80 grams of peas fresh or frozen | 1 small potato | 1 clove of garlic | 150 ml broth | Salt and pepper | 1 pinch of baking soda | 6 leaves of mint | 50 grams sour cream Preparation: 1. Put all ingredients except the sour cream in a bowl and place in the steamer. 2. Cook at 90 ° Celsius for 25 minutes. 3. Take out and puree with the sour cream. 4. Season to taste as needed.

37) Mexican rice soup Calories: 104.9 kcal | Protein: 4.4 grams | Fat: 3 grams | Carbohydrates: 14.4 grams Ingredients for one person:

20 grams of uncooked rice | 80 ml tomato strained | 80 ml broth | 20 grams of corn | 20 grams of French beans | 1 chili, chopped | 1/2 green pepper, finely diced | Salt and pepper | 1 pinch of ground coriander | 1 tbsp sour cream | 1 teaspoon onion, finely chopped | 1 teaspoon coriander, chopped Preparation: 1. Put the rice, tomatoes, broth, corn, green beans, chili, paprika, salt, pepper and coriander ground in a bowl and place in the steamer. 2. Cook at 100 ° Celsius for 25 minutes. 3. Remove and refine with sour cream and garnish with onion and coriander.

38) Soup with Cauliflower and Curry Calories: 185.7 kcal | Protein: 4.2 grams | Fat: 15.7 grams | Carbohydrates: 5.4 grams Ingredients for one person: 100 grams of cauliflower | 1 dash of apple cider vinegar | 1/2 teaspoon yellow curry powder | 100 ml vegetable stock | 50 ml cream | Salt | Pinch of cayenne pepper | Pinch of aniseed powder | Pinch of ginger powder | 1 teaspoon chive rings Preparation: 1. Cut the cauliflower into small pieces and place in an unperforated cooking bowl together with the apple cider vinegar, curry powder, vegetable stock, cream, salt, cayenne pepper, aniseed powder and ginger powder. 2. Place the bowl in the steamer and cook at 90 ° Celsius for 20 minutes. 3. Take out and puree finely with a hand blender. 4. If necessary, add salt to taste.

39) Clam Soup Calories: 121.2 kcal | Protein: 13.2 grams | Fat: 1.2 grams | Carbohydrates: 12 grams Ingredients for one person: 15 grams of carrot | 15 grams of celery | 15 grams of leek | 100 ml vegetable stock | 50 grams of pureed tomatoes | 1 tbsp white wine dry | 1 bay leaf | 1

cardamom capsule | Pinch of sugar | Salt | Pepper | 100 grams of mussel meat Preparation: 1. Cut the carrots, celery and leek into thin strips. 2. Put the vegetable strips together with the broth, tomatoes, white wine, bay leaf, cardamom, sugar, salt and pepper in an unperforated cooking tray, place in the steamer and cook at 80 ° Celsius for 10 minutes. 3. Now add the mussels and cook for another 5 minutes. 4. Remove from the steamer and remove the bay leaf and cardamom capsule.

40) Buckwheat soup Calories: 2.3,6 kcal | Protein: 7.2 grams | Fat: 1.5 grams | Carbohydrates: 39.2 grams Ingredients for one person: 50 grams of buckwheat | 150 ml vegetable stock | 1 bay leaf | Salt | white pepper | 1/4 yellow carrot | 20 grams of parsley root | 1 teaspoon lovage Preparation: 1. Place the buckwheat with the vegetable stock, the bay leaf, salt and pepper in an unperforated cooking tray and place in the lower cooking basket. 2. Cut the carrot and parsley root into 1 cm cubes and place in another cooking basket and cook at 90 ° Celsius for 20 minutes. 3. Take everything out and add the vegetables to the soup. 4. Sprinkle with the lovage to serve.

41) Artichoke and Lime Soup Calories: 84.2 kcal | Protein: 3.9 grams | Fat: 0.3 grams | Carbohydrates: 16 grams Ingredients for one person: 2 artichoke hearts | 1 small potato | 15 grams of celery | 180 ml vegetable stock | 1 bay leaf | 1 sprig of thyme | 2 slices of lime | Salt | Pepper | Pinch of sugar | Lime zest for garnish Preparation:

1. Chop the artichokes, the potatoes and the stalks and put them together with the remaining ingredients in an unperforated cooking tray and cook at 100 ° Celsius for 20 minutes. 2. Remove from steaming and garnish with the zest.

42) Fish soup with leek Calories: 137.7 kcal | Protein: 24.1 grams | Fat: 1.9 grams | Carbohydrates: 3.5 grams Ingredients for one person: 50 grams of cod | 1 prawn without head and shell | 50 grams of leek rings | 1 tbsp white wine | 1 dash of Pernod | 150 ml vegetable stock | 1 pinch of turmeric ground | Salt | Pepper | ½ teaspoon fennel green for garnish Preparation: 1. Cut the cod into 2 cm pieces and halve the shrimp and place in an unperforated cooking bowl with the leek rings, white wine, pernod, vegetable stock, turmeric, salt and pepper and cook at 80 ° Celsius for about 15 minutes. 2. Remove and garnish with the fennel greens and enjoy.

43) Chicken Soup with Pineapple Calories: 239.4 kcal | Protein: 20.8 grams | Fat: 10.7 grams | Carbohydrates: 13.4 grams Ingredients for one person: 80 grams of skinless chicken breast fillet | 50 grams of pineapple | 20 peas | 100 ml vegetable stock | 50 ml coconut milk | 1 kaffir lime leaf | 1 small chili pepper | 1 tsp soy sauce | 1 spring onion for garnish Preparation: 1. Cut the chicken breast and pineapple into 1 cm cubes and place with the peas, vegetable stock, coconut milk, lime leaf, chopped chili and soy sauce in an unperforated cooking bowl and cook at 90 ° Celsius for 20 minutes. 2. Remove and cut the spring onions into thin rings and sprinkle with them.

44) Tomato Soup with Basil Calories: 162.1 kcal | Protein: 7.6 grams | Fat: 2.6 grams | Carbohydrates: 26 grams Ingredients for one person: 4 tomatoes | 1 tbsp tomato paste | 100 ml chicken broth | 8 basil leaves | 1 clove of garlic | Pinch of vanilla sugar | Salt | Pepper | 1 tbsp grated mozzarella | 1 teaspoon balsamic vinegar Preparation: 1. Cut the tomatoes into small pieces and place in an unperforated cooking bowl with the chicken stock, basil, garlic, vanilla sugar, salt and pepper and cook at 100 ° Celsius for 15 minutes. 2. Remove and puree finely. 3. Sprinkle the soup with the mozzarella and drizzle with the balsamic vinegar.

45) Soup with carrot and sundried tomatoes Calories: 77.3 kcal | Protein: 5.2 grams | Fat: 0.9 grams | Carbohydrates: 11.7 grams Ingredients for one person: 80 grams of carrot | 1 pinch of grated ginger | some marjoram | 20 grams of celery | 1 clove of garlic | ½ shallot | 100 ml vegetable stock | 50 ml buttermilk | Salt and pepper | 1 sun-dried tomatoes | 1 teaspoon olive oil Preparation: 1. Dice the carrot and celery and place in an unperforated cooking bowl with the ginger, marjoram, garlic, shallot, vegetable stock, buttermilk, salt and pepper. 2. Place the cooking tray in the steamer and cook at 80 ° Celsius for 25 minutes. 3. Take out the soup and puree. 4. Cut the tomatoes into thin strips and spread them on the soup and refine with the olive oil.

46) Beetroot and Apple Soup

Calories: 102.9 kcal | Protein: 3.7 grams | Fat: 0.7 grams | Carbohydrates: 19.8 grams Ingredients for one person: 60 grams of beetroot | ½ apple | 20 grams of potato | 150 ml vegetable stock | Salt | Pepper | Pinch of ground cumin | some fresh thyme leaves | 1 tbsp natural yogurt | 1 teaspoon parsley, chopped Preparation: 1. Dice the beetroot, apple and potato and place in an unperforated cooking tray. 2. Add the vegetable stock, salt, pepper and thyme and cook at 80 ° Celsius for 35 minutes. 3. Remove from the steamer and refine with the yoghurt and parsley.

47) 5-Spices Soup with Duck Calories: 290.6 kcal | Protein: 17.6 grams | Fat: 20.9 grams | Carbohydrates: 5.7 grams Ingredients for one person: 80 grams of skinless duck breast | 1 tsp Five Spices Powder | 1 tsp soy sauce | 50 grams of carrot | 30 grams of leek | 150 ml chicken broth | Salt | Pepper | 10 bean sprouts | 1 tbsp coriander, roughly chopped Preparation: 1. Cut the duck breast into thin slices and marinate with the five spices powder and soy sauce for 30 minutes. 2. Cut the carrot and leek into thin strips. 3. Place the duck breast in the lower cooking basket and precook at 80 ° Celsius for 30 minutes. 4. Put the vegetable strips in the cooking basket and finish cooking for another 10 minutes at 80 ° Celsius. 5. Heat the chicken stock in a saucepan and remove the vegetables and duck from the steamer and add to the soup. Top with the bean sprouts and the coriander.

48) Oatmeal Soup Calories: 292.4 kcal | Protein: 12.2 grams | Fat: 11.2 grams | Carbohydrates:

33.6 grams Ingredients for one person: 50 grams of oatmeal | 200 ml vegetable stock | 20 grams of canned corn | 1 pinch of ground cumin | 1 egg | 1 tbsp cream | Salt | Pepper | 1 teaspoon chopped chervil Preparation: 1. Put the oat flakes, vegetable stock and corn in an unperforated cooking bowl. 2. Cook these for 10 minutes at 100 ° Celsius. 3. Mix the egg with the cream and stir into the soup and cook for another 5 minutes. 4. Remove and season with salt and pepper and sprinkle with chervil.

49) Mushroom soup Calories: 100.1 kcal | Protein: 4.2 grams | Fat: 3.6 grams | Carbohydrates: 11.5 grams Ingredients for one person: 40 grams of potato | 1/4 onion | 1 clove of garlic | 150 ml vegetable stock | 1 tbsp apple cider vinegar | 30 grams of chanterelles | 1 mushroom | 30 grams of oyster mushrooms | Salt | Pepper | 1 tbsp sour cream | 1 tbsp parsley Preparation: 1. Cut the potatoes, onions and garlic into small pieces and place in an unperforated cooking tray with the vegetable stock and apple cider vinegar and place in a cooking basket. 2. Cut the mushrooms into bite-sized pieces and place in another cooking basket. 3. Cook the mushrooms at 90 ° for 15 minutes and remove them. 4. Cook the potatoes for another 5 minutes. 5. Take out, puree and season with salt and pepper. 6. Spread the mushrooms on top and garnish with the sour cream and parsley.

50) Dandelion Soup with Mango Calories: 119.7 kcal | Protein: 3.5 grams | Fat: 5.4 grams | Carbohydrates:

13.4 grams Ingredients for one person: 150 ml vegetable broth | 20 ml cream | ¼ mango | 50 grams of dandelions | 20 grams of arugula | ¼ zucchini | 1 pinch of baking soda | 1 tbsp lemon juice | Salt | Pepper | 1 pinch of ginger powder Preparation:

1. Put the vegetable stock, the cream, the mango, the dandelion, the rocket, the zucchini, the baking soda, the lemon juice, salt, pepper and ginger powder in an unperforated cooking bowl. 2. Cook in the steam oven at 100 ° Celsius for 10 minutes. 3. Take out, puree finely with a hand blender and enjoy.

51) Cold cucumber peel Calories: 101 kcal | Protein: 7.6 grams | Fat: 2.9 grams | Carbohydrates: 10.5 grams Ingredients for one person: 1 small cucumber | 2 cloves of garlic | 100 ml kefir | 50 grams of yogurt | 1 teaspoon dill chopped | 1 tablespoon chopped mint | Salt | Pepper | 1 tbsp trout caviar Preparation: 1. Place the cucumber and garlic cloves in a cooking basket and cook at 70 ° Celsius for 10 minutes. 2. Take out, let cool and puree with the kefir, yoghurt, dill, mint, salt and pepper. 3. Garnish the cold cucumber bowl with the trout caviar.

52) Soup with Kohlrabi and Walnut Calories: 162.7 kcal | Protein: 4.9 grams | Fat: 11.1 grams | Carbohydrates: 6.1 grams Ingredients for one person: 100 grams of kohlrabi | 1 shallot | 200 ml vegetable stock | Salt | Pepper | Pinch of nutmeg | 2 tbsp white wine | 1 tbsp creme fraiche | 1 tbsp roasted walnuts | 1 tbsp garden cress

Preparation: 1. Cut the kohlrabi and shallot into small pieces and place in an unperforated cooking bowl with the vegetable stock, salt, pepper, nutmeg and white wine and cook at 100 ° Celsius for 25 minutes. 2. Remove the kohlrabi soup from the steamer and puree. 3. Garnish with creme fraiche, walnuts and garden cress.

53) Eggplant and Cardamom Soup Calories: 90.6 kcal | Protein: 6.0 grams | Fat: 4.4 grams | Carbohydrates: 6.0 grams Ingredients for one person: 100 grams of eggplant | 1 tablespoon oat bran | 200 ml vegetable stock | Salt | Pepper | 1 pinch of cardamom ground | 1 tbsp apple cider vinegar | 10 grams of feta | 1 tbsp chopped parsley Preparation: 1. Peel the eggplant and cut into small pieces. 2. Put the eggplantwith the oat bran, the vegetable stock, salt, pepper, cardamom and the apple cider vinegar in an eggplant cooking bowl and cook at 80 ° Celsius for 15 minutes. 3. Take out and puree with a hand blender. 4. Crumble the feta on the soup and sprinkle with the parsley.

54) Soup with lettuce and pine nuts Calories: 110.4 kcal | Protein: 9.4 grams | Fat: 5.5 grams | Carbohydrates: 5.1 grams Ingredients for one person: 60 grams of lettuce | 1 shallot | 1 anchovy fillet | 150 ml chicken broth | 50 grams of cream cheese | Salt | Pinch of cayenne pepper | some lemon zest | 1 tbsp roasted pine nuts Preparation: 1. Cut the lettuce, shallot and anchovy fillet into small pieces and place in an unperforated cooking bowl with the chicken stock, cream cheese, salt, pepper and lemon zest and cook in the

steamer at 70 ° Celsius for 10 minutes. 2. Take out and stir with a wooden spoon. 3. Garnish with the pine nuts.

Stews from the steamer

55) Bean Stew with Ground Meat Calories: 241.7 kcal | Protein: 26.4 grams | Fat: 5.5 grams | Carbohydrates: 20.2 grams Ingredients for one person: 100 grams of ground beef | some marjoram | Salt | Pepper | 80 grams of green beans | 1 potato | 100 grams of chunky canned tomatoes | 1 pinch of grated ginger | ½ teaspoon savory | 1 pinch of chili powder | Pinch of sugar | Pinch of ground allspice | 1 teaspoon apple cider vinegar

Preparation: 1. Season the beef with marjoram, salt and pepper, shape into 3 cm balls and place in a cooking basket. 2. Cut the beans and potatoes into bite-sized pieces and put them together with the tomatoes, ginger, spices and apple cider vinegar in an unperforated cooking bowl and cook at 90 ° for 25 minutes. 3. Take everything out of the steamer, mix together and serve.

56) Viennese beef stew Calories: 320.5 kcal | Protein: 35.5 grams | Fat: 8.1 grams | Carbohydrates: 24.3 grams Ingredients for one person: 150 grams of beef shell | 1 onion | 150 ml beef broth | 1 teaspoon paprika powder sweet | 1 teaspoon tomato paste | Pinch of ground cumin | some marjoram | ½ carrot | 1 potato | Salt | 1 pinch of cayenne pepper | 1 tbsp parsley, chopped Preparation: 1. Cut the beef into 2 cm cubes. 2. Cut the onion into small pieces and place in an unperforated cooking bowl with the beef. 3. Mix the beef broth with the paprika powder, tomato paste, cumin and marjoram and pour over the beef. 4. Cook the beef at 70 ° for 40 minutes. 5. Cut the potatoes and carrots into 2 cm cubes, place them in another perforated cooking basket and finish cooking for another 25 minutes at 70 ° Celsius. 6. After removing, mix everything together and sprinkle with parsley.

57) Pepper and Salami Stew Calories: 417 kcal | Protein: 34.8 grams | Fat: 18 grams | Carbohydrates: 26 grams Ingredients for one person: 100 ml vegetable broth | 1 teaspoon tomato paste | 1 teaspoon sweet paprika powder | 1 teaspoon herbs of Provence | 1 pinch of ground ginger powder | 100 grams of salami | 6 pearl onions | 1 clove of garlic, finely chopped | 100

broad white beans | ¼ green pepper | ½ yellow pepper | ¼ red pepper | 1 chili peppers | Salt | Pepper | 1 spring onion Preparation: 1. Mix the broth with the tomato paste and the spices. 2. Cut the salami into strips and add to the broth together with the pearl onion, garlic and beans and place in an unperforated cooking bowl. 3. Cut the peppers into 3 cm cubes and cook in an extra basket and cook at 90 ° Celsius for 20 minutes. 4. Take out and mix. 5. Season the stew with salt and pepper and garnish with the finely chopped spring onion.

58) Ratatouille stew Calories: 118.4 kcal | Protein: 5.0 grams | Fat: 1.0 grams | Carbohydrates: 18 grams Ingredients for one person: 1/2 zucchini | 50 grams of eggplant | ½ yellow pepper | ½ red pepper | 1 red onion | 3 tomatoes | 1 bay leaf | 1 sprig of thyme | 1/2 teaspoon rosemary | 1 pinch of sugar | 2 tbsp red wine | Salt | Pepper | Fresh basil for garnish Preparation: 1. Cut the zucchini, eggplant, bell pepper, onion and tomato into bite-sized pieces and place in an unperforated cooking tray. 2. Season with bay leaf, thyme, rosemary, sugar, red wine, salt and pepper and cook at 70 ° Celsius for 20 minutes. 3. Remove and garnish with the basil.

59) Stew with Violetta Potatoes Calories: 204.8 kcal | Protein: 10.3 grams | Fat: 5.5 grams | Carbohydrates: 27.2 grams Ingredients for one person: 100 grams of purple potatoes | 50 grams of Brussels sprouts | 50 grams of cauliflower | 2 cloves of garlic | 100 grams of canned tomatoes | 50 ml vegetable stock | 1 pinch of hot curry powder | 1/2 teaspoon oregano rubbed | 1 pinch of ground cumin | 1 pinch of orange zest | Salt | Pepper | 1 tbsp chopped, roasted cashew nuts

Preparation: 1. Peel the potatoes, cut the Brussels sprouts in half, cut the cauliflower into small florets and press the garlic. 2. Now put all the ingredients, except for the cashew nuts, in an unperforated cooking bowl and cook at 100 ° Celsius for 30 minutes. 3. Take out and season again if necessary. 4. Garnish with the cashew nuts to serve.

60) Königsberg stew Calories: 520.8 kcal | Protein: 26.8 grams | Fat: 37.5 grams | Carbohydrates: 15.1 grams Ingredients for one person: 120 grams of mixed minced meat | 1 shallot | 2 slices of toast without crust | 1 egg | 1 anchovy fillet | Salt | Pepper | 100 grams of frozen black salsify | 100 ml cream | 50 ml chicken broth | 4 capers | 1 tsp lemon juice | Pinch of nutmeg | 1 tbsp parsley chopped for sprinkling Preparation: 1. Finely chop the shallot, dice the toast and mix with the minced meat, egg, anchovy fillet, salt and pepper and mix well. 2. Let rest for 15 minutes and form small balls. Put these in a perforated basket. 3. Put the black salsify with the sahen, the broth, the capers, the lemon juice and nutmeg in an unperforated cooking bowl. 4. Cook both at 90 ° Celsius for 25 minutes. Remove and add the balls to the sauce. 5. Season with salt, pepper and nutmeg and sprinkle with the parsley.

61) Chickpea Stew Calories: 240.5 kcal | Protein: 13.2 grams | Fat: 3.9 grams | Carbohydrates: 36.5 grams Ingredients for one person: 120 grams of canned chickpeas | 1 red onion | 1/2 yellow zucchini | 120 grams of strained tomatoes | 1/2 green pepper | 150 ml vegetable stock | 1 tsp Ras el-Hanout spice | 1 pinch of ginger powder | Salt | Pepper | 1 tbsp chopped coriander

Preparation: 1. Dice the onion, zucchini and bell pepper and place in an unperforated cooking tray with the chickpeas, tomatoes, vegetable stock and spices and cook at 70 ° Celsius for 30 minutes. 2. Remove and sprinkle with the coriander.

62) Lamb Stew Calories: 451.2 kcal | Protein: 37.2 grams | Fat: 14.9 grams | Carbohydrates: 35.7 grams Ingredients for one person: 150 grams of lean saddle of lamb | 1 shallot | 1 small sour apple | 150 grams of kohlrabi | 30 ml white wine | 1 chili pepper | 1/2 teaspoon grated ginger | 100 ml vegetable stock | 1/2 teaspoon thyme | 2 carnations | Pinch of vanilla sugar | Salt | Pepper | Pinch of nutmeg | 2 tbsp sour cream Preparation: 1. Cut the lamb, apple and kohlrabi into 2 cm cubes, cut the shallot into strips. 2. Put everything together in an unperforated cooking tray and cook at 90 ° Celsius for 45 minutes. 3. The meat becomes very tender and remains wonderfully juicy.

63) Stew with Liver Calories: 522.4 kcal | Protein: 51.2 grams | Fat: 7.6 grams | Carbohydrates: 59 grams Ingredients for one person: 80 grams of soaked lentils | 1 stalk of celery | 80 grams of parsley root | 1 tbsp apple cider vinegar, naturally cloudy | 100 ml vegetable stock | 50 ml cream | ½ teaspoon marjoram | 1 pinch of ground cumin | 1 pinch of allspice ground | Salt | Pepper | 150 grams of veal liver (ready to cook) Preparation: 1. Dice the celery root and parsley root and place in an unperforated cooking bowl with the lentils, apple cider vinegar,

vegetable stock, cream, marjoram, caraway seeds, allspice, salt and pepper and cook at 90 ° for 20 minutes. 2. Cut the liver into 3 cm cubes, add and cook for another 10 minutes at 80 ° Celsius.

64) Coconut Stew Calories: 471 kcal | Protein: 11.8 grams | Fat: 29.8 grams | Carbohydrates: 35.6 grams Ingredients for one person: 1/2 onion | 1 clove of garlic | 120 grams of pumpkin | 1/2 red pepper | 1/2 banana | 50 grams of kidney beans | 2 tomatoes | 150 ml coconut milk | Juice of half an organic lime | 1 tbsp soy sauce | 1 pinch of cayenne pepper | 1/2 teaspoon finely chopped rosemary Preparation: 1. Dice finely the onion and garlic. 2. Cut the pumpkin, peppers, banana and tomatoes into 2 cm pieces and place in an unperforated cooking bowl together with the onion, garlic, kidney beans, coconut milk, lime juice, soy sauce, cayenne pepper and rosemary and add Cook at 80 ° Celsius for 25 minutes. 3. Remove and taste if necessary.

Fish and seafood from the steamer

65) Salmon Teriyaki Calories: 350.2 kcal | Protein: 36.2 grams | Fat: 19.9 grams | Carbohydrates: 3.6 grams Ingredients for one person: 150 grams of salmon fillet without skin | 1 tbsp teriyaki sauce | 1 teaspoon lime juice | some lime zest | 60 grams of bean sprouts | 1 bunch of chopped coriander Preparation: 1. Cut the salmon fillet into 2 cm strips and brush with the teriyaki sauce, lime juice and zest and marinate for 30 minutes. Put the bean sprouts in a cooking basket, place the salmon on it and cook at 100 ° Celsius for 6 minutes. 2. Remove and mix the bean sprouts with the coriander.

66) Salmon with Fennel Calories: 310.6 kcal | Protein: 31.5 grams | Fat: 16.2 grams | Carbohydrates: 7.5 grams Ingredients for one person: 120 salmon fillet without skin | Salt | Pepper | some lemon juice | 1 small bulb of fennel | Splash of white wine | 2 strawberries | some orange zest | 1 tbsp basil cut into strips Preparation: 1. Cut the salmon into 5 mm thick slices, slice the fennel thinly and quarter the strawberries. 2. Season the salmon with salt, pepper and lemon juice and place in the cooking basket. 3. Spread the fennel on the salmon and drizzle with white wine. 4. Place the strawberries on top and cook at 70 ° Celsius for 8 minutes. 5. Remove and sprinkle with the orange zest and basil.

67) Tuna with sesame seeds Calories: 394.4 kcal | Protein: 42 grams | Fat: 20.8 grams | Carbohydrates: 7.2 grams Ingredients for one person: 200 grams of tuna steak | ½ teaspoon maple syrup | 1 chili, finely chopped | 1 pinch of grated ginger | 1 tbsp soy sauce | 2 tbsp black sesame Preparation: 1. Rinse the tuna briefly and pat dry. 2. Mix the maple syrup with the chili, ginger and soy sauce and brush the tuna with it. 3. Put the sesame seeds on a plate and roll the tuna in it. 4. Place the tuna in a cooking basket and cook at 90 ° Celsius for 5 minutes and remove.

68) Tuna with Radishes Calories: 282.5 kcal | Protein: 33 grams | Fat: 15.3 grams | Carbohydrates: 1.2 grams

Ingredients for one person: 180 grams of tuna fillet | Salt | Pepper | 20 grams of avocado | some lemon zest | 10 grams of ricotta | 1 teaspoon tarragon, chopped | 2 radishes Preparation: 1. Salt and pepper the tuna. 2. Mash the avocado with the lemon zest and the ricotta with a fork, season with a little salt and pepper and spread on the tuna. 3. Cut the radishes into 2 mm thick slices and place them on top like scales. 4. Place the fish in a cooking basket and cook at 80 ° Celsius for 10 minutes.

69) Sole Roll from the Steamer Calories: 162.6 kcal | Protein: 30.6 grams | Fat: 3.1 grams | Carbohydrates: 2 grams Ingredients for one person: 150 grams of sole fillet | 15 grams of carrot strips | 15 grams of celery strips 10 grams of leek strips | Salt | Pepper | 300 ml fish stock | 1 cm ginger | 1/2 star anise | ½ stick of lemongrass | 1 bay leaf | 1 teaspoon chopped dill Preparation: 1. Lightly salt and pepper the sole. 2. Halve once lengthways, cover with the vegetable strips so that the vegetables stick out and roll up. 3. If necessary, fix with a toothpick and place in a cooking basket. 4. Instead of water, the steamer is filled with the fish stock, ginger, star anise, lemongrass and bay leaf for the taste. 5. The sole is cooked at 100 ° Celsius for 6 minutes. 6. Remove, napkin with 2 tbsp of the steamed stock and garnish with the dill.

70) Sole with mayonnaise and lime Calories: 597 kcal | Protein: 38.4 grams | Fat: 45.6 grams | Carbohydrates: 3.8 grams Ingredients for one person:

150 grams of sole fillet | some orange zest | coarse sea salt | Fish pepper | Pinch of ground cardamom | 1 tbsp yogurt | Juice 1/2 organic lime | 3 tbsp olive oil | Sprinkle of fish sauce | Pinch of cayenne pepper Preparation: 1. Season the sole with the orange zest, sea salt and fish pepper. 2. Place in the cooking basket and cook at 90 ° Celsius for 5 minutes. 3. Put the yogurt and lime juice in a tall glass and mix with a hand blender, slowly run in the oil and season with fish sauce and cayenne pepper. 4. Remove the fish and serve with the lime mayonnaise.

71) Cod with root vegetables Calories: 180.3 kcal | Protein: 32.2 grams | Fat: 2 grams | Carbohydrates: 7.4 grams Ingredients for one person: 150 grams of cod | Salt | Lemon pepper | 1/2 teaspoon finely chopped rosemary | 30 grams of yellow carrot | 30 grams of parsnip | 30 grams of turnip | 1/2 teaspoon freshly grated horseradish | 100 ml vegetable stock | 1 bay leaf Preparation: 1. Cut the root vegetables into 2 cm cubes and place in an unperforated cooking bowl together with the horseradish, the stock and the bay leaf. 2. Season the cod on both sides with salt, lemon pepper and rosemary and place on the vegetables and cook at 100 ° Celsius for 20 minutes.

72) Plaice stuffed with shrimp Calories: 172 kcal | Protein: 33.3 grams | Fat: 3.6 grams | Carbohydrates: 0.6 grams Ingredients for one person: 150 grams of plaice fillet without skin | 1/2 teaspoon mustard | 1 clove of garlic finely chopped | 10 grams of baby spinach leaves | 2 small prawns without head and shell | Salt and pepper

preparation: 1. Lightly salt and pepper the plaice. 2. Mix the mustard with the garlic and brush the skin side with it, top with the spinach. 3. Dice the prawns, spread them on top and roll them up. 4. Place the plaice in the cooking basket and cook at 70 ° Celsius for 8 minutes.

73) Stuffed Squid Calories: 371.4 kcal | Protein: 37.7 grams | Fat: 17.7 grams | Carbohydrates: 12.8 grams Ingredients for one person: 50 grams of salmon fillet | 1 tbsp cream | 1 teaspoon dill chopped | 1 slice of toast without crust | Salt | Pepper | 1 large tube of squid | 1 tsp lemon juice | 1 teaspoon olive oil Preparation: 1. Puree finely the salmon with the cream, dill, toast, salt and pepper. 2. Fill the squid tube with the farce and seal the end with a toothpick. 3. Place the squid in a cooking basket and cook at 70 ° Celsius for 20 minutes. 4. Take out and drizzle with the lemon juice and olive oil.

74) Prawns with okra pods Calories: 213.3 kcal | Protein: 33.8 grams | Fat: 4.2 grams | Carbohydrates: 6.6 grams Ingredients for one person: 150 grams of shrimp without shell | 100 grams of okra pods | 4 date tomatoes | 1 red onion | 2 tbsp white wine | 1/2 teaspoon oregano | Salt | Pepper | 1 tbsp sour cream | 1 teaspoon dill, chopped Preparation: 1. Cut the onion into strips, halve the tomatoes and place with the prawns, okra pods, white wine, oregano, salt and pepper in

an unperforated cooking bowl and cook at 100 ° Celsius for 10 minutes. 2. Remove and garnish with the sour cream and dill.

75) Sweet and sour prawns steamed Calories: 375.9 kcal | Protein: 33.1 grams | Fat: 7.3 grams | Carbohydrates: 38.3 grams Ingredients for one person: 150 grams of shrimp without shell | ¼ green pepper | 1/4 yellow pepper | 1/4 red pepper | 2 tbsp peanuts | 30 grams of pineapple | 2 tbsp red wine vinegar | 1 tbsp honey | 100 grams of chunky canned tomatoes | 1 tablespoon fish sauce | 1 tbsp spring onion cut into rings Preparation: 1. Cut the peppers and pineapple into bite-sized pieces and place in an unperforated cooking bowl with the peanuts, red wine, honey, tomatoes and fish sauce and cook at 90 ° Celsius for 15 minutes. 2. Add the prawns and continue cooking at 90 ° Celsius for 5 minutes. 3. Remove and garnish with the spring onion.

76) Fish Cakes Calories: 234.3 kcal | Protein: 24.2 grams | Fat: 9.3 grams | Carbohydrates: 11.8 grams Ingredients for one person: 120 grams of pollack fillet without skin | 4 kaffir lime leaves | ½ bunch of coriander | 1 spring onion | 50 grams of green beans | 1 tsp brown sugar | 1 tbsp fish sauce | 1 tbsp soy sauce | 1 egg | 2 tbsp potato flour | 1 tbsp red curry paste Preparation: 1. Chop finely the pollack fillet, lime leaves, coriander, spring onion and beans with a meat grinder and mix well with the remaining ingredients. 2. Let the measurements rest for 10 minutes. 3. Shape small cakes and place in the cooking basket and cook at 100 ° Celsius for 10 minutes.

77) Razor clams Calories: 140.3 kcal | Protein: 11.1 grams | Fat: 7.5 grams | Carbohydrates: 6 grams Ingredients for one person: 9 razor clams | coarse sea salt | Pepper from the mill | Splash of lime juice | about olive oil | 2 slices of ciabatta Preparation: 1. Place the razor clams in a cooking basket and cook at 100 ° for 6 minutes. 2. Take out and carefully remove the mussel meat. 3. Marinate with salt, pepper, lemon juice and olive oil and consume with the ciabatta.

78) Fish steamed in a banana leaf Calories: 214.8 kcal | Protein: 32.5 grams | Fat: 5.7 grams | Carbohydrates: 7 grams Ingredients for one person: 150 grams of cod | salt | Pepper | 3 thin slices of lemon | 2 tbsp coconut milk | 1/2 yellow pepper | 1 tomato | 1 red onion | 1/2 bunch of coriander, roughly chopped | 1 banana leaf Preparation: 1. Salt and pepper the cod and place on the banana leaf. 2. Cover the fish with lemons and pour the coconut milk over them. 3. Dice the bell pepper and onion and dice the tomatoes. 4. Spread on the fish and fold in the banana leaf. 5. It is best to fix it with a stapler and place in the cooking basket. 6. Cook at 100 ° Celsius for 15 minutes. 7. Remove and serve with the banana leaf.

79) Carp with Celery Calories: 274.2 kcal | Protein: 38.9 grams | Fat: 10.8 grams | Carbohydrates: 3.5 grams

Ingredients for one person: 180 grams of carp fillet | 1 stick of lemongrass | Salt | Steak pepper | 100 grams of celery | 1 teaspoon marjoram | 1 tbsp sour cream as a dip preparation: 1. Skewer the carp fillet on the lemongrass. 2. Season with salt and pepper and place in a cooking basket. 3. Cut the celery into 3 cm cubes, mix with the marjoram and place in another cooking basket. 4. Cook both at 100 ° Celsius for 15 minutes. 5. Take out and serve the sour cream as a dip.

80) Trout with Apple Calories: 294.2 kcal | Protein: 36.1 grams | Fat: 8.5 grams | Carbohydrates: 16.3 grams Ingredients for one person: 1 trout | 2 stalks of parsley | 2 stalks of dill | 3 slices of lemon | 2 cloves of garlic cut into leaves | Salt | Pepper | 1 sour apple | 2 cloves preparation: 1. Wash the trout and pat dry. 2. Fill the belly with the parsley, dill and lemon. 3. Cut into the skin and insert the garlic. 4. Lard the apple with the cloves and place in a cooking basket with the trout. 5. Cook at 90 ° Celsius for 20 minutes.

81) Char Calories: 222.8 kcal | Protein: 35.3 grams | Fat: 8.3 grams | Carbohydrates: 0.1 grams Ingredients for one person: 150 grams of char fillet | 1l lime thinly sliced | Salt and pepper | 1 pinch of ginger grated | some lime zest Preparation:

1. Spread the lime slices in a cooking basket. 2. Place the fish fillet on top and season with salt, pepper and ginger. 3. Cook at 90 ° Celsius for 6 minutes. 4. Remove and garnish with the lime zest.

82) Fish in a beetroot roll Calories: 176.5 kcal | Protein: 26.7 grams | Fat: 4.8 grams | Carbohydrates: 5.5 grams Ingredients for one person: 150 grams of monkfish | 1 tbsp sweet mustard | 1 tsp chervil, chopped | 60 grams of beetroot | Salt | Pepper | 1 teaspoon walnut oil Preparation: 1. Cut the beetroot into wafer-thin slices and place them next to each other, slightly overlapping. 2. Brush the monkfish with mustard, roll in the chervil and place on the beetroot. 3. Roll up carefully and season with salt and pepper. 4. Place the roll in the cooking basket and cook at 100 ° Celsius for 15 minutes. 5. Take out and drizzle with the oil.

83) Fish with Potatoes Calories: 438.4 kcal | Protein: 34.3 grams | Fat: 22.9 grams | Carbohydrates: 20.7 grams Ingredients for one person: 150 grams of fish fillet | some chili salt | some lemon zest | 2 potatoes | 1 tbsp chives in rolls | 20 grams of brown butter Preparation: 1. Season the fish fillet with chili salt and lemon zest. 2. Quarter the potatoes and put them in a perforated cooking basket with the fish. 3. Cook for 20 minutes at 100 ° Celsius. 4. In the meantime, toss the chives in the brown butter and pour over the fish.

84) Mussels in white wine Calories: 137.1 kcal | Protein: 15 grams | Fat: 1.4 grams | Carbohydrates: 15 grams Ingredients for one person: 100 grams of mussel meat | 50 ml white wine | 100 ml fish stock | 50 grams of carrots, diced small | 50 grams of fennel, sliced | 1/4 onion cut into strips | 1 bay leaf | 1 pinch of sugar | Salt | Pepper | 2 tbsp parsley, chopped Preparation: 1. Put all ingredients, except for the parsley, in a solid basket and cook at 100 ° Celsius for 7 minutes. 2. Take out and sprinkle with the parsley.

85) Cod with Green Tomatoes Calories: 378.5 kcal | Protein: 34.9 grams | Fat: 22.8 grams | Carbohydrates: 5.9 grams Ingredients for one person: 150 grams of cod | 2 green tomatoes | Salt and pepper | 1/4 bunch of coriander | 6 basil leaves | 2 tbsp olive oil | 10 grams of parmesan | 1 tbsp roasted walnuts | 1 teaspoon raspberry vinegar Preparation: 1. Place the cod in a cooking basket. 2. Cut the tomatoes into 2 cm thick slices and place in another cooking basket. 3. Cook at 90 ° Celsius for 12 minutes. 4. In the meantime, mix the salt, pepper, coriander, basil leaves, olive oil, parmesan, walnuts and raspberry vinegar into a pesto. 5. Take out the fish and tomatoes and spread the pesto on top.

86) Perch with grapefruit Calories: 373.9 kcal | Protein: 31.0 grams | Fat: 15.6 grams | Carbohydrates: 24.7 grams Ingredients for one person: 180 grams of perch fillet without skin | Salt | Pepper | 1 grapefruit filleted | 5

black olives | 1 tbsp tarragon, chopped Preparation: 1. Salt and pepper the perch fillet and place in a cooking bowl with the grapefruit, olives and tarragon and cook at 70 ° Celsius for 6 minutes.

Meat from the steamer

87) Roast onion Calories: 278.5 kcal | Protein: 35.7 grams | Fat: 10.6 grams | Carbohydrates: 8.2 grams

Ingredients for one person: 180 grams roast beef | Salt | Pepper | 1 teaspoon medium hot mustard | 100 grams of onion | 1 teaspoon butter | 1 tsp flour | 150 ml vegetable stock | 1 bay leaf | some marjoram | Pinch of ground cumin | ½ tsp sweet mustard Preparation: 1. Salt and pepper the roast beef and brush with the mediumhot mustard and place in a cooking basket. 2. Cut the onion into 5 mm thick strips and place in another cooking basket and cook at 90 ° Celsius for 12 minutes. 3. Melt the butter in a pan, add the flour and let it lightly brown. 4. Pour in the broth and stir in the bay leaf, marjoram, caraway seeds and sweet mustard and simmer for 3 minutes. 5. Remove the roast beef and the onion, add them to the sauce and let them steep for 2 minutes.

88) Beef roulade Calories: 328.4 kcal | Protein: 44.2 grams | Fat: 11.0 grams | Carbohydrates: 7.2 grams Ingredients for one person: 180 grams of beef topside | Salt | Pepper | 1/2 teaspoon mustard | 1 slice of ham | ½ onion | 10 grams of yellow carrot | 10 grams of celery | 1 pickled cucumber | 15 grams of celery | 15 grams of carrot | 150 ml beef broth | 2 tbsp red wine | 1 bay leaf | 1 sprig of thyme | 1 tbsp sour cream Preparation: 1. Knock the beef schnitzel thinly, season with salt, pepper, brush with mustard and top with ham. 2. Cut the onion and carrot into strips and place them on the ham with the celery and the pickled cucumber. 3. Roll up the roulade, fix it with a toothpick and place in a cooking basket. 4. Cut the celery and carrots into small pieces and place in an unperforated cooking bowl with the stock, red wine, bay leaf and thyme. 5. Cook the beef roulade at 90 ° Celsius for 45 minutes. 6. Take out and puree the sauce with a hand blender, season with salt and pepper and refine with the sour cream.

89) Chicken Fricassee Calories: 319.3 kcal | Protein: 31.6 grams | Fat: 16.6 grams | Carbohydrates: 8.5 grams Ingredients for one person: 150 grams of skinless chicken breast | 30 grams of carrot | 20 grams of kohlrabi | 20 grams of peas | 100 ml chicken broth | 50 ml cream | Salt | white pepper | 1 bay leaf | 1 sprig of thyme | Pinch of sugar preparation: 1. Cut the chicken breast, carrot and kohlrabi into 2 cm cubes and place in an unperforated cooking tray with the remaining ingredients. 2. Cook at 70 ° Celsius for 30 minutes. 3. Remove and season again with salt and pepper.

90) PulledPork from the steamer Calories: 410.9 kcal | Protein: 59.8 grams | Fat: 14.8 grams | Carbohydrates: 7 grams Ingredients for one person: 300 grams thin pork shoulder | 1 tbsp mustard | 1 tbsp BBQ Rub Preparation: 1. Brush the shoulder with the mustard and rub the rub and leave to marinate overnight, preferably in the cellar or in the refrigerator. 2. Place the meat in the steamer and cook at 90 ° for 5 hours. 3. Remove and tear with 2 forks.

91) Steamed Spare Ribs Calories: 195.5 kcal | Protein: 29.7 grams | Fat: 7.2 grams | Carbohydrates: 1.6 grams Ingredients for one person: 300 grams of short sparerips | Salt | Pepper | 2 tomatoes | 1 teaspoon honey | 1 pinch of chili powder | some marjoram | 2 needles of finely chopped rosemary

Preparation: 1. Season the sparerips with salt and pepper and place in a cooking basket. 2. Chop roughly the tomatoes and place in an unperforated cooking bowl with the honey, chili powder, marjoram and rosemary. 3. Cook at 90 ° Celsius for 50 minutes. 4. Take out, puree the tomatoes, season with salt and pepper and coat the ribs with it.

92) Steamed meatballs Calories: 468.4 kcal | Protein: 31.1 grams | Fat: 38.7 grams | Carbohydrates: 18 grams Ingredients for one person: 150 mixed minced meat | 1 egg | 2 tbsp breadcrumbs | 1 tbsp chopped parsley | 1 tsp mustard | 1 teaspoon ketchup | 1/2 onion | 1 clove of garlic | 1 tbsp bacon cubes | 1/2 teaspoon marjoram | 1/2 teaspoon ground caraway | Pinch of ground cardamom | Salt | Pepper preparation: 1. Put all ingredients in a bowl and knead well with your hands. 2. Let it stand for 5 minutes, form the dumplings and place in the garb basket. 3. Cook at 100 ° Celsius for 15 minutes. 4. Remove and serve with a dip of your choice.

93) Zurich sliced meat Calories: 459.9 kcal | Protein: 37.9 grams | Fat: 27.3 grams | Carbohydrates: 10.8 grams Ingredients for one person: 150 grams of veal schnitzel | 1 shallot | 60 grams of mushrooms | 1 tbsp white wine | 150 ml cream with 15% fat | Salt and pepper | 2 tbsp chopped parsley | Pinch of sugar preparation: 1. Cut the veal into 1 cm thick strips, finely dice the shallot,

quarter the mushrooms and place in an unperforated cooking tray with the white wine, cream, salt, pepper, parsley and sugar and cook at 80 ° Celsius for 20 minutes. 2. Remove and taste if necessary.

94) Meatloaf from the steamer Calories: 780.8 kcal | Protein: 84.4 grams | Fat: 32.1 grams | Carbohydrates: 33.3 grams Ingredients for two people: 300 grams of ground beef | 1 old roll | 2 egg | 1/2 onion | 1 clove of garlic | 30 grams of feta cheese | Salt | Pepper | 100 grams of strained tomatoes | 5 olives | 6 basil leaves | some oregano | 1 bay leaf | Pinch of vanilla sugar Preparation: 1. Grate roughly the roll and mix well with the minced meat, egg, finely chopped onion, pressed garlic, salt and pepper. 2. Crumble the feta into the meat and work it in, shape a roast and place in an unperforated cooking bowl. 3. The tomatoes, the olives, the basil. 4. Mix oregano, bay leaf and vanilla sugar with a spoon and fill to fry. 5. Cook at 90 ° Celsius for 35 minutes. 6. Take out and season the sauce to taste.

95) Inverted Steak Calories: 323.3 kcal | Protein: 42.0 grams | Fat: 16.2 grams | Carbohydrates: 0.1 grams Ingredients for one person: 200 grams of beef tenderloin | Salt and pepper | 1 tbsp olive oil | 1 teaspoon butter | 1 sprig of rosemary | 1 sprig of thyme Preparation: 1. Place the beef fillet in the cooking basket and cook at 60 ° Celsius for 15 minutes. 2. Heat the olive oil, butter, rosemary and thyme in a pan. 3. Remove the meat and place in the pan, add salt and pepper and fry each side for 90 seconds.

96) Bunny with beetroot Calories: 260.8 kcal | Protein: 37.9 grams | Fat: 5.6 grams | Carbohydrates: 8.4 grams Ingredients for one person: 130 grams of the saddle of a hare | 3 carnations | 100 grams of beetroot | 1 tsp gin | 1 teaspoon thyme leaves salt | Pepper preparation: 1. Lard the saddle of hare with the clove, salt and pepper and place in a cooking basket. 2. Cut the beetroot into 5 mm thick slices and place in another cooking basket, drizzle with gin and sprinkle the thyme on top. 3. Cook at 90 ° Celsius for 20 minutes.

97) Lamb with Jerusalem artichoke Calories: 314.8 kcal | Protein: 40.0 grams | Fat: 15.2 grams | Carbohydrates: 2.2 grams Ingredients for one person: 200 grams of rack of lamb medallions | Salt | Pepper | 100 grams of Jerusalem artichoke | 100 ml cream | Pinch of allspice | Pinch of ground cumin | 1 pinch of ginger powder | 1 tbsp white wine Preparation: 1. Salt and pepper the lamb and place in a cooking cork. 2. Dice the Jerusalem artichoke and place with the cream, allspice, cumin, ginger powder and white wine in an unperforated cooking bowl and cook at 90 ° Celsius for 20 minutes. 3. Take out and season the sauce with salt and pepper.

98) Venison fillet with rosemary potatoes Calories: 179.4 kcal | Protein: 33.6 grams | Fat: 2.4 grams | Carbohydrates: 0 grams Ingredients for one person: 150 venison fillet | 1 tsp gin | Salt | Pepper | 30 grams of hay from the health

food store Preparation: 1. Brush the venison fillet with the gin and season with salt and pepper. 2. Put half of the hay in the cooking basket, put the venison fillet in the middle and cover with the rest of the hay. 3. Cook at 90 ° Celsius for 15 minutes. 4. Take out and let rest for 5 minutes.

99) Chicken with Cream Cheese Calories: 157.9 kcal | Protein: 31.5 grams | Fat: 2.6 grams | Carbohydrates: 1.2 grams Ingredients for one person: 1 skinless chicken breast | 1 tbsp cottage cheese | 10 grams of celery, finely diced | 2 leaves of lemon balm | Salt and pepper preparation: 1. Cut a pocket into the chicken breast with a knife. 2. Mix the cottage cheese with the celery, lemon balm, salt and pepper and pour into the chicken breast. 3. Seal the hole with a toothpick and season with salt and pepper on both sides. 4. Place in a cooking basket and cook at 100 ° Celsius for 18 minutes. 5. Take out and serve.

100) veal roulade with asparagus Calories: 220.9 kcal | Protein: 34.8 grams | Fat: 6.9 grams | Carbohydrates: 3.3 grams Ingredients for one person: 150 grams of veal schnitzel | Salt and pepper | 1 tbsp herb cream cheese | 1 tbsp wild garlic chopped | 4 sticks of Thai asparagus Preparation: 1. Pound the meat thinly, season with salt and pepper and brush

with the cream cheese. 2. Place the asparagus on top and roll up the meat. 3. Place in a perforated insert and cook in the steamer at 100 ° Celsius for 10 minutes.

101) Chicken Inner Fillets with Curry Calories: 412.1 kcal | Protein: 32.2 grams | Fat: 20.6 grams | Carbohydrates: 21.7 grams Ingredients for one person: 150 grams of chicken fillets | 1 potato | 6 grapes | 20 grams of cauliflower | 1tsp yellow curry powder | 150 ml coconut milk | 1 teaspoon lime juice | 1 tbsp soy sauce Preparation: 1. Cut the inner fillets, the potatoes and the cauliflower into bite-sized pieces and place in an unperforated cooking tray with the grapes. 2. Mix the coconut milk with the curry powder, lime juice and soy sauce and add to the cooking bowl. 3. Cook the curry at 90 ° Celsius for 15 minutes.

102) Pork tenderloin with plums Calories: 323.1 kcal | Protein: 35.1 grams | Fat: 6.9 grams | Carbohydrates: 25.3 grams Ingredients for one person: 150 grams of pork tenderloin | Salt | Pepper | 1 red onion | 100 grams of plums | 1 tablespoon balsamic vinegar | 1 tbsp port wine | 50 ml vegetable stock | 1 sprig of thyme | Pinch of cinnamon | 1 teaspoon ice-cold butter Preparation: 1. Salt and pepper the fillet and place in a cooking basket. 2. Quarter the red onion, halve and stone the plums and place in an unperforated cooking bowl with the balsamic vinegar, port wine, stock, thyme and cinnamon. 3. Cook at 80 ° Celsius for 25 minutes. 4. Remove and stir in the butter into the sauce.

103) Rolled, steamed saltimbocca Calories: 193.7 kcal | Protein: 35.1 grams | Fat: 4.9 grams | Carbohydrates: 0.9 grams Ingredients for one person: 150 grams of veal schnitzel | Salt and pepper | 1 thin slice of Parma ham | 2 sage leaves | 1 dried tomato Preparation: 1. Beat the veal schnitzel thinly and season with just a little salt and pepper. 2. Put the ham on top. 3. Cut the sage and tomato into fine strips. 4. Spread over the Parma ham and roll up. 5. Place in the cooking basket and cook at 70 ° Celsius for 10 minutes.

104) Hare leg from the steamer Calories: 517.3 kcal | Protein: 70.6 grams | Fat: 7.1 grams | Carbohydrates: 16.8 grams Ingredients for one person: 1 leg of hare | Salt | Pepper | 1/2 onion | 1 potato | 1 tbsp lean diced bacon | 150 ml game stock | 1 tbsp apple cider vinegar | 1 bay leaf | ½ teaspoon finely chopped rosemary Preparation: 1. Salt and pepper the leg of the hare. 2. Cut the onion and potato into small pieces and place with the leg of hare, the bacon, the game stock, the apple cider vinegar, the bay leaf and rosemary in an unperforated cooking tray and cook at 70 ° Celsius for 80 minutes. 3. Take out and puree the sauce.

105) Pork stilt from the steamer Calories: 637 kcal | Protein: 105 grams | Fat: 20 grams | Carbohydrates: 5 grams

Ingredients for three people: 1 pork leg | 1 liter of water | 100 ml apple cider vinegar | 8 juniper berries | 8 peppercorns | 5 tbsp sugar | 3 tbsp salt | 1 tbsp caraway seeds whole | 5 cm ginger preparation: 1. Wash the stilts and place in a bowl with the rest of the ingredients and marinate in the refrigerator for 3 days. 2. Remove from the marinade, wash off and pat dry. 3. Place in the cooking basket and cook at 90 ° for 90 minutes.

106) Stuffed Peppers Calories: 197.9 kcal | Protein: 18.6 grams | Fat: 3.7 grams | Carbohydrates: 21.4 grams Ingredients for one person: 1 pepper | 50 grams of minced meat | 30 grams of rice | 1 egg | 1/2 onion chopped | 1/2 teaspoon marjoram | Pinch of ground caraway | Salt | Pepper | 100 grams of strained tomatoes | 1/2 teaspoon oregano | Pinch of sugar preparation: 1. Remove the lid from the peppers and remove the core. 2. Mix the minced meat with the rice, egg, onion, marjoram, caraway, salt and pepper and fill the paprika with it and put the lid back on. 3. Season the tomatoes with the oregano, sugar, salt and pepper and place in an unperforated cooking bowl. 4. Place the peppers in the tomatoes and cook at 90 ° Celsius for 30 minutes.

107) zucchini with minced meat Calories: 248.3 kcal | Protein: 30.4 grams | Fat: 9.7 grams | Carbohydrates: 8.1 grams Ingredients for one person: 1 small zucchini | 100 grams of ground beef | 1 egg | 2 capers | 1 red onion | 1 clove of garlic | 1 tbsp Parmesan, finely grated | 1 tbsp lovage, chopped | Salt and pepper

preparation: 1. Halve the zucchini lengthways and scrape out the core with a teaspoon. 2. Mix the minced beef with the egg, the chopped capers, red onion, garlic clove, the parmesan, the lovage, salt and pepper and pour into the zucchini. 3. Place the zucchini in the cooking basket and cook at 90 ° Celsius for 20 minutes.

108) Cevapcici from the steamer Calories: 228.8 kcal | Protein: 32.9 grams | Fat: 7.9 grams | Carbohydrates: 5.1 grams Ingredients for one person: 150 grams of ground beef | 1 red onion | 2 cloves of garlic | 1 tbsp ajvar | 1 tsp paprika powder smoked | Salt | Pepper preparation: 1. Finely dice the onion and garlic and mix well with the remaining ingredients. 2. Shape 5 cevapcici from the measurements, place in the cooking basket and cook at 80 ° Celsius for 8 minutes.

109) Deconstructed Chili Con Carne Calories: 452.6 kcal | Protein: 32.9 grams | Fat: 7.9 grams | Carbohydrates: 5.1 grams Ingredients for one person: 120 grams of ground beef | 1/2 red pepper | 1 red onion | 1/2 cob | 30 grams of kidney beans | 2 tomatoes | coarse sea salt | 1 chili, finely chopped | some fresh oregano | 1 tbsp olive oil Preparation: 1. Shape the ground beef into small balls and place in a cooking basket. 2. Dice roughly the peppers and onions and place in another cooking basket together with the corn, kidney beans and halved

tomatoes. 3. Cook at 100 ° Celsius for 15 minutes. 4. Remove, arrange on a plate and season with the salt, chilli, oregano and olive oil.

110) Duck from the steamer Calories: 380 kcal | Protein: 20.5 grams | Fat: 18.6 grams | Carbohydrates: 12.4 grams Ingredients for one person: 1 leg of duck | Salt and pepper | 1 pinch of hot paprika powder | 1/2 apple | 30 grams of celery | 1 shallot | 1/2 teaspoon mugwort dried | 100 ml chicken broth Preparation: 1. Rub the duck leg with salt, pepper and paprika powder. 2. Dice the apple, celery and shallot and place with the mugwort and the stock in an unperforated cooking bowl, place the duck leg on top and cook at 90 ° Celsius for 70 minutes.

111) Deer with Kale Calories: 284.4 | Protein: 35.8 grams | Fat: 10.5 grams | Carbohydrates: 9.7 grams Ingredients for one person: 130 grams of venison fillet | Salt and pepper | 50 grams of kale | 1/2 pear | 10 grams of blue cheese | 1 tbsp walnut oil Preparation: 1. Salt and pepper the venison fillet, place in the cooking basket and cook at 70 ° Celsius for 10 minutes. 2. Pluck the kale, dice the pear and put it in another cooking basket together with the blue cheese and finish cooking for another 10 minutes at 90 ° Celsius. 3. Take out and drizzle with the walnut oil.

112) cabbage moth

Calories: 267 kcal | Protein: 31.1 grams | Fat: 5.6 grams | Carbohydrates: 21.4 grams Ingredients for one person: 2 large white cabbage leaves | 100 grams of ground poultry | 2 slices of toast, debarked | 1 egg | 1 pinch ofgrated ginger | 1 pinch of groundcaraway seeds | 1 tsp mustard | Pinch of cinnamon | 1 tbsp choppedparsley | Salt | Pepper preparation: 1. Pre-cook the cabbage leaves in the steamer at 100 ° Celsius for 1 minute and allow to cool slightly. 2. Dice the toast and mix with the minced meat, egg, ginger, caraway seeds, mustard, cinnamon, parsley, salt and pepper, divide and roll up on the 2 cabbage leaves. 3. Cook the wraps at 100 ° Celsius for 20 minutes.

113) Kalbsvögerl Calories: 296.8 kcal | Protein: 30.2 grams | Fat: 15.5 grams | Carbohydrates: 7 grams Ingredients for one person: 150 grams of Kalbsvögerl | 1/2 onion | 20 grams of carrots | 20 parsley root | 2 slices of lemon | 2 slices of ginger | 2 tbsp white wine | 150 ml veal stock | 1 sprig of thyme | Salt and pepper | 1 tbsp chervil Preparation: 1. Cut the onion, carrots and parsley root into 2 cm cubes and place in an unperforated cooking bowl with the veal loaf, lemon wedges, white wine, veal stock, thyme, salt and pepper and cook at 80 ° Celsius for 40 minutes. 2. Remove and sprinkle with the chervil.

114) Veal cheek Calories: 324.4 kcal | Protein: 29.4 grams | Fat: 21.2 grams | Carbohydrates: 1.6 grams Ingredients for one person: 150 grams of veal cheek | Sea salt | Ground pepper | 2 tbsp hazelnut oil | 1 tbspchopped parsley | 1 tbsp coriander chopped | 1 tbspchopped mint | Juice and zest of half an organic lime

Preparation:

1. Season the veal cheeks with salt and pepper, place in a cooking basket and cook at 60 ° Celsius for 90 minutes. 2. Take out and cut into slices. 3. Mix the hazelnut oil with the parsley, coriander, mint and the juice and zest and spread over the meat.

115) Ossobuco Calories: 277.4 kcal | Protein: 31.7 grams | Fat: 7.8 grams | Carbohydrates: 14.5 grams Ingredients for one person: 1 calf leg slice | 30 grams of carrot | 30 grams of celery | 4 pearl onions | 20 ml red wine | 100 ml tomato puree | 1 sprig of thyme | 1 bay leaf | 1/2 teaspoon powdered sugar | Salt and pepper | 1 tbsp parsley, chopped Preparation: 1. Place the veal slice in an unperforated cooking tray. 2. Dice the carrot and celery and distribute with the remaining ingredients on the leg slice and cook at 70 ° Celsius for 70 minutes. 3. Take out and add salt and pepper to taste again.

116) Chicken paprika Calories: 344.8 kcal | Protein: 38.8 grams | Fat: 11.1 grams | Carbohydrates: 20 grams Ingredients for one person: 150 grams of skinless chicken breast | 1/2 green pepper | 1/4 yellow pepper | 1/4 red pepper | 20 grams of celery | 1 teaspoon paprika powder noble sweet | 1 pinch of hot paprika powder | 100 grams of diced tomatoes | 50 ml cream | Pinch of ground caraway | some oregano | Salt and pepper | Pinch of nutmeg Preparation:

1. Cut the chicken breast into 3 cm cubes. 2. Cut the peppers and celery into strips. 3. Mix all ingredients in an unperforated cooking bowl and cook at 90 ° Celsius for 20 minutes.

Dumplings and dumplings from the steamer

117) Liver Dumplings Calories: 451.5 kcal | Protein: 39 grams | Fat: 15.3 grams | Carbohydrates: 36.5 grams Ingredients for one person:

120 grams of pork liver | 1/2 onion | 1 clove of garlic | 3 slices of toast | 2 stalks of parsley | 1 egg | 1 tsp mustard | Salt | Pepper | Marjoram | 2 tbsp breadcrumbs Preparation: 1. Put the liver, onion, garlic, toast and parsley through the meat grinder and mix with the egg, mustard, salt, pepper, marjoram and breadcrumbs. 2. Let rest for 15 minutes. 3. Knead again and form dumplings. 4. Place in the cooking basket and cook at 100 ° Celsius for 15 minutes.

118) Napkin Dumplings Calories: 473.9 kcal | Protein: 21 grams | Fat: 15.7 grams | Carbohydrates: 58.8 grams Ingredients for one person: 100 grams of old rolls | 80 ml milk | 1/4 onion finely diced | 1 tbsp butter | 2 eggs | Salt | Pepper | Pinch of nutmeg Preparation: 1. Cut the bread into 1 cm cubes. 2. Gently heat the milk with the onion and butter and pour over the bread cubes. 3. Separate the eggs, beat the egg whites until stiff, add the egg yolks with salt, pepper and nutmeg to the measure and mix well. 4. Fold carefully in the egg whites. 5. Let it steep for 20 minutes. 6. Put the measurements on cling film and shape into a sausage. 7. Roll up tightly with the foil and tie up like candy. 8. Place in the steamer and cook at 100 ° Celsius for 20 minutes. 9. Take out and unpack.

119) Pretzel dumplings with beer Calories: 609.5 kcal | Protein: 22 grams | Fat: 17.4 grams | Carbohydrates: 87 grams Ingredients for one person:

100 grams of pretzels without salt | 2 eggs | 50 ml cream | 30 ml of beer | 1 tbsp chive rings | Salt | Pepper | Pinch of ground cumin Preparation: 1. Cut the lye biscuits into 1 cm cubes and mix with the remaining ingredients, but do not press too hard. 2. Let rest for about 30 minutes. 3. Shape dumplings with damp hands and place in the cooking basket. 4. Cook at 100 ° Celsius for 15 minutes and let stand for 5 minutes without heat.

120) cheese dumplings Calories: 480.9 kcal | Protein: 28.3 grams | Fat: 13.8 grams | Carbohydrates: 57.6 grams Ingredients for one person: 2 diced bread rolls | 2 eggs | 80 ml buttermilk | 2 tbsp parmesan, grated | 15 grams of mountain cheese, finely grated | 1 tbsp parsley, chopped | Pepper and nutmeg | for example lemon zest | 20 grams of butter | 2 sage leaves cut into strips. Preparation: 1. Put the rolls with the eggs, buttermilk, parmesan, mountain cheese, parsley, pepper, nutmeg and lemon zest in a bowl and mix well. 2. Let it steep for 15 minutes. 3. Shape dumplings, place in a cooking bowl and cook at 100 ° Celsius for 15 minutes. 4. In the meantime, lightly brown the butter with the sage. 5. Take out the dumplings and toss them briefly in the butter.

121) Vegetable Dumplings Calories: 400.3 kcal | Protein: 20.2 grams | Fat: 7.1 grams | Carbohydrates: 61.4 grams Ingredients for one person: 20 grams of broccoli | 20 grams of cauliflower | 10 peas | 10 grams of corn | 50 grams of diced white bread | 2 eggs | 80 ml milk | ½ teaspoon oregano | Salt | Pepper | 2 tbsp oat bran

Preparation: 1. Chop the broccoli and cauliflower and knead well with the peas, corn, white bread, eggs, milk, oregano, salt, pepper and oat bran. 2. Let rest for 30 minutes. 3. Shape small dumplings with damp hands and place in the cooking basket. 4. Cook at 100 ° Celsius for 20 minutes.

122) Pork Dumplings Calories: 311.4 kcal | Protein: 11.2 grams | Fat: 14.8 grams | Carbohydrates: 31.3 grams Ingredients for one person: 100 grams of ready-made pizza dough | 50 grams of Jagdwurst | 1 clove of garlic | 1 shallot | 1 teaspoon parsley, chopped Preparation: 1. Cut the pizza dough into two equal parts. 2. Dice finely the sausage, garlic and shallot, mix with the parsley and place in the middle of the dough. 3. Fold the four corners together, lock them and roll them gently. 4. Place in the cooking basket and cook at 100 ° Celsius for 20 minutes.

123) Bohemian Dumplings Calories: 599.6 kcal | Protein: 20.4 grams | Fat: 12.3 grams | Carbohydrates: 97.9 grams Ingredients for four people: 1 egg | 21 grams of yeast | 150 ml of water | 300 grams of flour | Salt | 1 tsp sugar | Nutmeg | 1 tbsp liquid butter | 100 bread rolls, diced Preparation: 1. Put all ingredients together in a bowl, stir well with a wooden spoon and let rest for 60 minutes. 2. Mix again with a wooden spoon.

3. Cut into four equal parts and shape into rolls. 4. Place in the cooking basket and cook at 100 ° for 25 minutes.

124) South Tyrolean bacon dumplings Calories: 399.8 kcal | Protein: 22.8 grams | Fat: 7.5 grams | Carbohydrates: 57.4 grams Ingredients for one person: 2 old rolls | 100 ml warm milk | 15 grams of lean diced bacon | 20 grams of diced ham | 1/2 red onion | 1 dried tomatoes, finely chopped | 3 olives, finely chopped | 2 eggs | ½ teaspoon marjoram | 1 tbsp parsley dried | Salt | Pepper preparation: 1. Cut the rolls into 1 cm cubes and pour the milk over them. 2. Add the bacon, ham, chopped onion, tomato, olives, eggs, marjoram, parsley, salt and pepper and mix well. 3. Let rest for 15 minutes, form dumplings and place in the cooking basket. 4. Cook at 90 ° Celsius for 20 minutes.

125) Vegetarian Dumplings with Bamboo Calories: 284.5 kcal | Protein: 10.6 grams | Fat: 2.5 grams | Carbohydrates: 53.1 grams Ingredients for two people: 100 grams of flour | 40 ml warm milk | 1 egg yolk | 2 tbsp liquid butter | 5 grams of dry yeast | ½ tsp sugar | 1 tbsp parsley chopped | Salt | Pepper | 10 grams of broccoli | 10 grams of zucchini | 10 grams of corn | 1 tbsp cream cheese | 1 pinch of chili powder Preparation: 1. Mix the flour, milk, egg yolk, butter, dry yeast, sugar, parsley, salt and pepper into a dough and leave to rest for 30 minutes. 2. Mix the vegetables with the cream cheese and chili powder. 3. Cut the yeast dough into four parts. 4. Make a small depression in the dough, fill it with the vegetables and shape into a dumpling. 5. Place in the cooking basket and cook at 100 ° Celsius for 20

minutes.

126) Spinach Dumplings Calories: 417.3 kcal | Protein: 21.6 grams | Fat: 7.5 grams | Carbohydrates: 63.1 grams Ingredients for one person: 100 grams of diced old rolls | 30 grams of creamed spinach | 2 eggs | 50 ml warm milk | 1 clove of garlic chopped | 1 tbsp corn flour | Salt | Pepper | Nutmeg | 1 pinch of clove powder Preparation: 1. Put all ingredients in a bowl and knead well. 2. Let it rest for a short time and form four small dumplings and cook at 70 ° Celsius for 15 minutes and let stand for 5 minutes without heat.

International specialties from the steamer

127) Kimchi Dumplings Calories: 145.6 kcal | Protein: 7.1 grams | Fat: 4.3 grams | Carbohydrates: 18.6 grams Ingredients for one person: 1 boiled potato | 30 grams of kimchi | 1 egg | 1 tbsp potato flour | 1 teaspoon sesame Preparation: 1. Press the potato through the potato press, chopfinely the kimchi and knead with the egg and potato flour. 2. Shape dumplings, place in the cooking basket and cook at 80 ° Celsius for 20 minutes. 3. Remove and sprinkle with the sesame seeds.

128) Steamed Spring Rolls with Prawns Calories: 82.7 kcal | Protein: 12.3 grams | Fat: 1.2 grams | Carbohydrates: 5.2 grams Ingredients for one person: 4 spring roll leaves thawed | 1 egg white | ¼ grated carrot | 30 grams of white cabbage, finely sliced | 1 tsp grated ginger | 30 grams of sugar snap peas cut into strips | 1 chili finely chopped | 1 tbsp soy sauce | 1 teaspoon fish sauce | 2 tbsp chopped coriander | 4 prawns without shell, diced into small pieces Preparation: 1. Brush the edges of the spring roll leaves with the egg white. 2. Mix the carrots with the white cabbage, the ginger, the sugar snap peas, the chili, the soy sauce, the fish sauce, the coriander and the prawns and spread on the leaves. 3. Fold in two sides and then roll up. 4. Place in the cooking basket and cook at 100 ° for 20 minutes.

129) Chicken Masala Calories: 325.1 kcal | Protein: 35.9 grams | Fat: 7.7 grams | Carbohydrates: 25.9 grams Ingredients for one person: 130 grams of skinless chicken breast | 1 onion | 1 clove of garlic | 100 grams of potatoes | 1 teaspoon grated ginger | 50 grams of yogurt | 50 grams of creme fraiche | 1 tbsp Garam Masala Paste | 1 teaspoon tomato paste | 1 pinch of ground cinnamon | Pinch of ground cardamom ½ teaspoon ground coriander | Salt | Pepper | 1 tbsp coriander, chopped Preparation: 1. Cut the chicken breast, onion, garlic and potato into small pieces and place in an unperforated cooking bowl with the ginger. 2. Stir the yoghurt with the creme fraiche, masala paste, tomato paste, cinnamon, cardamom, coriander, salt and pepper until smooth and pour over it. 3. Cook at 70 ° Celsius for 40 minutes. 4. Remove and sprinkle with the coriander.

130) DimSum Calories: 135.5 kcal | Protein: 14.4 grams | Fat: 1.1 grams | Carbohydrates: 16.3 grams Ingredients for one person: 6 DimSum dough sheets | 50 grams of ground poultry | 1 clove of garlic chopped | 1 tbsp celery, finely diced | 1/2 tsp five spice powder | Soy sauce for dipping Preparation: 1. Knead the minced meat with the garlic, the celery and the five spice powder. 2. Fill into the pastry sheets and place in the cooking basket. 3. Cook at 100 ° Celsius for 10 minutes.

131) Paella Calories: 339.6 kcal | Protein: 30.0 grams | Fat: 2.8 grams | Carbohydrates: 43.2 grams Ingredients for one person: 2 threads of saffron | 50 ml fish stock | 40 grams of risotto rice | 1 shallot, finely diced | 1 clove of choppedgarlic | 1/2 red pepper diced | 50 grams of chicken breast cut into 3 cm cubes | 50 ml vegetable stock | 2 tbsp white wine | Salt | Pepper | 2 prawns | 4 mussels | Parsley for sprinkling Preparation: 1. Soak the saffron threads in the fish stock for 30 minutes. 2. Put the risotto with the shallot, garlic, paprika, chicken breast, stock, white wine, fish stock, salt and pepper in an unperforated cooking bowl and cook at 100 ° Celsius for 15 minutes. 3. Stir once, add the prawns and mussels and cook for another 3 minutes. 4. Take out and sprinkle with parsley.

132) BamiGoreng Calories: 111.6 kcal | Protein: 4.0 grams | Fat: 0.9 grams | Carbohydrates: 21.2 grams

Ingredients for one person: 60 grams of Asian egg noodles | 100 ml vegetable stock | 30 grams of zucchini | 1 red onion | 3 mushrooms | 2 Pak Choi | ½ teaspoon grated ginger | 2 tbsp soy sauce | Pinch of brown sugar | 1 pinch of chili powder Preparation: 1. Cut the zucchini and onion into strips, quarter the mushrooms and pak choi and place in an unperforated cooking bowl with the noodle, ginger, stock, soy sauce, sugar and chili powder. 2. Mix once and cook at 100 ° Celsius for 5 minutes.

133) NasiGoreng Calories: 193.7 kcal | Protein: 26 grams | Fat: 1.8 grams | Carbohydrates: 17.1 grams Ingredients for one person: 100 grams of chicken breast | 1/2 onion | ¼ carrot | 30 grams of peas | 1 tsp Sambal Oelek | 50 grams of rice | 100 ml vegetable stock | 1 tbsp soy sauce Preparation: 1. Cut the chicken breast, onion and carrot into thin strips and place in an unperforated cooking bowl with the remaining ingredients and stir through once. 2. Cook at 100 ° Celsius for 15 minutes.

134) Moussaka Calories: 450.1 kcal | Protein: 26 grams | Fat: 1.8 grams | Carbohydrates: 17.1 grams Ingredients for one person: 1 potato | 50 grams of eggplant | 100 grams of ground beef | 50 grams of pureed tomatoes | 1 teaspoon oregano | Pinch of cinnamon | Salt | Pepper | 100 grams of sour cream | 1 tbsp grated parmesan Preparation: 1. Cut the potatoes and eggplants into slices and place in an

unperforated cooking bowl, season with salt and pepper. 2. Mix the ground beef with the tomatoes, oregano, cinnamon, salt and pepper and spread on the eggplants. 3. Spread the sour cream on the mince and cook at 90 ° Celsius for 25 minutes. 4. Remove and sprinkle with the parmesan.

135) Surf and Turf from the steamer Calories: 272.4 kcal | Protein: 22.8 grams | Fat: 18 grams | Carbohydrates: 2.8 grams Ingredients for one person: 100 grams of veal fillet | 3 scallops | 3 sage leaves | Salt | Pepper | Lemon juice | 1 tbsp olive oil Preparation: 1. Cut the veal fillet into 3 medallions and pound thinly. 2. Salt and pepper. 3. Place the sage leaves on top and the scallop on top of the sage. 4. Put in a cooking basket and cook at 100 ° Celsius for 50 minutes. 5. Take out and drizzle with lemon juice and olive oil.

136) Borscht Calories: 179.5 kcal | Protein: 17.0 grams | Fat: 0.9 grams | Carbohydrates: 24.6 grams Ingredients for one person: 1 small beetroot | 50 grams of white cabbage | 1 small onion | 50 grams of cod | 1 potato | 100 grams happened tomatoes | 100 ml vegetable stock | Pinch of allspice | 1 bay leaf | 1 tbsp apple cider vinegar | Salt | Pepper preparation: 1. Cut the beetroot, white cabbage, onion, cod and potato into bite-sized cubes with the remaining ingredients in an unperforated cooking tray and cook at 100 ° Celsius for 20 minutes.

Delicious desserts from the steamer

137) Cinnamon, Vanilla, and Pumpkin Calories: 123.1 kcal | Protein: 2.3 grams | Fat: 3.0 grams | Carbohydrates: 21.1 grams Ingredients for one person: 60 grams of Hokkaido pumpkin | 1 pinch of vanilla sugar | 1 teaspoon ground cinnamon | 1 tbsp sugar | 1 scoop of vanilla ice cream Preparation: 1. Cut the pumpkin into 2 cm cubes and season with vanilla sugar, cinnamon and sugar and cook at 90 ° Celsius for 5 minutes.

2. Remove and serve the hot pumpkin with the vanilla ice cream.

138) Mochi Calories: 522.8 kcal | Protein: 5.8 grams | Fat: 12 grams | Carbohydrates: 94.5 grams Ingredients for one person: 50 grams of glutinous rice flour | 50 ml coconut milk | 60 grams of sugar | some lime zest Preparation: 1. Put all ingredients in a bowl and mix well with a wooden spoon. 2. Shape 3 cm balls with lightly floured hands and place in the cooking basket. 3. Cook at 100 ° Celsius for 20 minutes.

139) Rhubarb and Strawberries Calories: 282 kcal | Protein: 1.1 grams | Fat: 0.4 grams | Carbohydrates: 66.8 grams Ingredients for one person: 80 grams of rhubarb | 80 grams of strawberries | 3 tbsp powdered sugar | 4 mint leaves Preparation: 1. Peel the rhubarb and cut into 3 cm pieces and mix with the strawberries, powdered sugar and mint. 2. Put in a cooking basket and cook at 70 ° Celsius for 6 minutes.

140) Cobbler US style Calories: 321 kcal | Protein: 12.4 grams | Fat: 20.3 grams | Carbohydrates: 19.9 grams Ingredients for one person:

60 grams of blueberries | 30 grams of almond flour | 20 grams of butter | 1 tbsp sugar | Pinch of cinnamon Preparation: 1. Put the blueberries in an unperforated cooking bowl. 2. Knead the almond flour with the butter, sugar and cinnamon and crumble on top of the blueberries. 3. Cook at 90 ° Celsius for 12 minutes.

141) Chocolate souffle with raspberries Calories: 228.1 kcal | Protein: 6 grams | Fat: 10.7 grams | Carbohydrates: 25.5 grams Ingredients for one person: 15 grams of chocolate | 1 teaspoon butter | 1 egg | ½ teaspoon cocoa | 1 tsp sugar | 4 raspberries Preparation: 1. Melt the chocolates with the butter. 2. Separate the egg and beat the egg whites with the sugar until stiff. 3. Mix the liquid chocolate with the yolk and cocoa and carefully fold in the egg whites. 4. Put the raspberries in a cup and cover with the measure. 5. Cook at 100 ° Celsius for 8 minutes.

142) Quark Dumplings Calories: 504.3 kcal | Protein: 19.7 grams | Fat: 23.9 grams | Carbohydrates: 49.2 grams Ingredients for one person: 100 grams of curd cheese | 1 egg | 15 grams of soft butter | 1 tbsp sugar | 30 grams of durum wheat semolina | 1 tbsp butter | 1 tbsp breadcrumbs Preparation: 1. Put the curd cheese with the egg, the softened butter, the sugar and semolina in a bowl and process into a firm dough and leave to rest in the refrigerator for 1 hour.

2. Shape into dumplings with slightly damp hands, place in the cooking basket and cook at 100 ° for 15 minutes. 3. In the meantime, toast the butter with the breadcrumbs in a pan until golden brown. 4. Take out the dumplings and roll them in the breadcrumbs.

143) Apricot Dumplings Calories: 397.8 kcal | Protein: 7.8 grams | Fat: 19.4 grams | Carbohydrates: 45.3 grams Ingredients for one person: 2 boiled potatoes | 1 egg | 30 flour | 1 tbsp liquid butter | Pinch of vanilla sugar | 2 pitted apricots | 1 tbsp butter | 1 tbsp breadcrumbs | 1 tbsp sugar Preparation: 1. Strain the potatoes and knead into a smooth dough with the egg, flour, liquid butter and vanilla sugar. 2. Divide into two parts, roll out to 1 cm, place the apricots in the middle and enclose with the dough. 3. Cook the dumplings at 100 ° Celsius for 15 minutes. 4. Toast the butter with the breadcrumbs and the sugar in a pan until golden brown. 5. Take out the dumplings and roll them in the sweet breadcrumbs.

144) Toffifee Dumplings Calories: 696 kcal | Protein: 22.4 grams | Fat: 33.4 grams | Carbohydrates: 71.7 grams Ingredients for one person: 100 grams of curd cheese | 1 egg | 50 grams of flour | 30 grams of soft butter | 2 Toffifee | Icing sugar for sprinkling Preparation: 1. Process the curd cheese with the egg, flour and butter into a firm dough and let it rest in the refrigerator for 30 minutes. 2. Halve the measurements, press flat, place the toffifee in the middle and enclose and shape into round dumplings. 3. Cook at 100 ° Celsius for 12 minutes.

4. Remove and dust with icing sugar.

145) Creme brulee Calories: 257.4 kcal | Protein: 5.4 grams | Fat: 17.6 grams | Carbohydrates: 17.5 grams Ingredients for one person: 50 ml of cream | 1 egg | Pinch of vanilla powder | 1 tbsp brown sugar | Butter for fat preparation: 1. Mix the cream with the egg and vanilla powder, pour into a small buttered tart pan and cook at 100 ° Celsius for 8 minutes. 2. Remove, sprinkle with the sugar and caramelize the sugar with a burner.

146) Macadamia and Banana Calories: 244.6 kcal | Protein: 7.9 grams | Fat: 9.4 grams | Carbohydrates: 30.4 grams Ingredients for one person: 1 egg | 1/4 banana mashed | 1 tbsp flour | 1 tbsp macadamia nuts grated | 2 tbsp milk | 1 teaspoon coconut oil | Butter for the mold preparation: 1. Mix all ingredients with a mixer for 3 minutes on the highest level. 2. Pour the measurements into the buttered mold and cook at 100 ° Celsius for 12 minutes.

147) Coconut Prick with Peanut Calories: 214.9 kcal | Protein: 7.5 grams | Fat: 18.9 grams | Carbohydrates: 2 grams Ingredients for one person: 1 tbsp soft peanut butter | 50 ml coconut milk | 1 egg | 1 teaspoon coconut flakes

Preparation: 1. Mix the peanut butter with the coconut milk and egg until smooth and pour into a cup. 2. Sprinkle with the coconut flakes and cook at 90 ° Celsius for 10 minutes.

Bonus: Tips & tricks for successful steaming You could already see from the recipes how versatile and varied steam cooking is. Even if it is hard to imagine that such an enormous taste experience can only be awakened in the food through steam, you will be fascinated. An important tip is: do not exceed the cooking time. This keeps the food crisp and firm to the bite and full of vitamins and minerals. If you are not sure about the cooking temperature, cook the food at 100 ° Celsius. It always works. You should only reduce the temperature to around 70 ° Celsius if you want to cook sausages, otherwise the skin could burst. On the other hand, fish need a temperature of around 80 ° Celsius. If you temper fish at a higher temperature, the protein will flocculate faster and the food will be unsightly. If you want to make a yeast dough, it is best to let it rise in the steamer at 40 ° Celsius. This makes it wonderfully fluffy. Make sure there is enough space between the individual floors. This is the only way for the steam to circulate sufficiently. The steamer works great as an alternative to the microwave. They are wonderful to reheat food and even heat baby food in it. If you are preparing frozen food, you do not need to defrost it in advance. You can pack anything, whether fish, meat or vegetables, directly in the frozen state in the steamer. If you add herbs ora lemon wedge or ginger to the steamer, you give the food a very fine note. It is important that you never let the food cool down together in the steamer. When the dish is ready, you should take it out of the appliance immediately. If the steam cools down, it drips and so the different tastes of the individual floors could mix. If you still want to sear your meat, fish or vegetables, you can toggle everything for a few seconds in a non-oiled pan. This gives you subtle roasted aromas.

The steamer is absolutely versatile. You can not only steam and cook, but also conjure up pizza, yeast dumplings and much more in it. Let be inspired by our recipes and just experiment a littleyourself. The fact is that you withown a kitchen appliance in a steamer that supports you in healthy, modern and innovative, light cuisine. Your health and taste buds will thank you. In order for the preparation to go really quickly, the preparation is everything. Prepare all the ingredients, season everything and cut the vegetables into pieces of the same size. It is important that the food is approximately the same size so that everything can cook evenly.