gorenje.com

HEALTHY STEAMING GORENJE STEAM TOWER ST01 CULINARY GUIDE 2 Healthy steaming WHAT IS COOKING WITH STEAM ALL ABOUT?

Steam cooking is fast, simple, and healthy as it involves only a small amount of water which boils in contact with hot air and evaporates into steam, and requires no extra fat. During the cooking process, food is not in direct contact with boiling water and therefore won’t overcook. Rather, it will retain the precious vitamins, nutrients, natural colour, softness, juiciness, and full flavour.

In China, the steam cooking method has been around for thousand years. Traditionally, food – especially rice – was steamed in simple bamboo steaming baskets. Today, steam cooking is made easy by state-of-the-art home appliances. The paramount advantage of the Steam Tower is that the perforated trays allow even circulation of the cloud of steam. This can turn any standard oven into a steam oven and allow you to enjoy as you cook healthy meals.

OTHER WAYS TO USE GORENJE STEAM TOWER IN YOUR KITCHEN

Slow cooking

Slow cooking introduces a new dimension of ideally cooked food to your kitchen. Due to extended cooking, the meat is tenderer while still juicy and nutritious. It can be cooked along with vegetables in the bottom non- perforated tray covered with a lid.

Baking

Steam Tower is also an excellent baking accessory. The bottom tray can easily be used as a convenient baking tray to make deliciously crunchy dishes. Moreover, the lid can also be used a shallow baking tray when making a small amount of food, such as pizza or pastry. Healthy steaming 3

Dehydrating

Apart from snacks, dried fruit, vegetables, and herbs are important ingredients for your culinary creations as they retain important vitamins and minerals. With the Steam Tower, food can be dehydrated quickly, in all three bowls simultaneously.

Marinating

Meat that has spent some time in a delicious marinade can be even softer and more flavourful as the interplay of aromas tickles your taste buds. Leave the meat to marinate in the bottom tray, covered with a lid. Meanwhile, you can prepare other food.

Serving

All three bowls feature sophisticated design that makes them ideal for immediate serving of your main course, straight from the oven to the table. The lid can be used as a separate tray or as a hot pot stand. After use, the trays and bowls can simply be stacked one into the other to save space in the kitchen.

Straining

No more extra kitchen utensils and accessories, and major time savings when cooking. After cooking, the multi-purpose perforated bowls can also be used as strainers. Thus, pasta will be ready to serve even quicker.

Storing

Storing cooked food and other ingredients is now even simpler. Simply cover the bottom tray with a lid and store it in the fridge. 4 Healthy steaming QUICK AND HEALTHY RECIPES

POACHED TROUT WITH LEMON A SIDE OF STEAMED VEGETABLES BUTTERED POTATOES Healthy steaming 5

TOP Poached trout with lemon STEAMER

INGREDIENTS: Rub the trout with salt and pepper, drizzle with oil, •• 4 fresh trout fillets and line with lemon slices. •• salt Place in the fridge and prepare other dishes. •• white pepper •• 1 tablespoon olive oil •• 4 slices lemon

MIDDLE A side of steamed vegetables STEAMER

INGREDIENTS: Clean and cut the vegetables. We recommend julienning •• 1 zucchini the vegetables, i.e. cutting into matchstick-sized bits. •• one half leek Cut the zucchini into 4-cm-long sticks with a width of 5 •• 1/4 fresh red bell pepper mm; cut the kohlrabi and bell peppers into 4-cm-long sticks with a width of 2 mm, and slice the leeks into •• a slice of kohlrabi 4-cm-long and slightly wider strips. •• salt •• 1 teaspoon dill Place the chopped vegetables into the top perforated •• 1 teaspoon butter bowl. Season with salt, sprinkle with dill, and line with bits of butter.

LIQUID Buttered potatoes HOLDER

INGREDIENTS: Peel the potatoes and cut them into larger chunks. •• 4 potatoes Place the potatoes into the bottom non-perforated tray. •• salt Season the potatoes with salt. Place rosemary over the •• one sprig rosemary potatoes and add 5 dl of water or vegetable stock. •• 5 dl water or vegetable stock After potato is cooked, add the butter. •• butter

Place a perforated bowl with the vegetables over the tray with potatoes. Then, place the largest perforated bowl on top. Put the fish in the top bowl and cover with the lid. 155°C Place the tower into a deep baking tray on the bottom grid in an oven preheated to 155 °C. 40 min Cook for 40 minutes. 6 Healthy steaming

FISH ROLLS BUCKWHEAT GROATS (KASHA) WITH OLIVES CRÈME CARAMEL Healthy steaming 7

MIDDLE Fish rolls STEAMER

INGREDIENTS: Grate the carrots and fry them in olive oil. Cut the fish into •• 4 hake fillets fillets of even width. Season with salt and pepper and •• 1.5 dl heavy cream, liquid drizzle with lime juice. Add the chopped rosemary. •• salt Process the rest of the fish in a Gorenje blender. Add •• rosemary heavy cream, spinach and salt. Process into a smooth •• white pepper paste, or spread. •• 2 teaspoons lime juice Sprinkle fried carrots over the fish fillets. Roll up the fish •• 7 dag spinach fillets tightly with oiled cling film and tie on both ends. •• 7 dag carrots Then, wrap the fish rolls in aluminium foil and place in the •• olive oil middle perforated bowl.

LIQUID Buckwheat groats (kasha) with olives HOLDER

INGREDIENTS: Place the groats in the bottom non-perforated tray •• 15 dag buckwheat groats and pour water or vegetable stock over them. •• 3 dl water or vegetable stock Season with salt, and add sliced olives and bay •• 8 green olives leaf. •• 1 bay leaf •• salt

TOP Crème caramel STEAMER

INGREDIENTS: Grease six small ramekins with butter. •• 4 tablespoons sugar for caramel Cook sugar and water until reduced to caramel and •• 5 cl water distribute it evenly across the ramekins. •• 4 tablespoons sugar Whisk together the sugar and the two egg yolks. Add •• 2 egg yolks milk and whisk into foam. Add heavy cream, mix again, •• 1 whole egg and pour the mixture into the ramekins. Cover the •• 2 dl heavy cream ramekins with aluminium foil and place them in the top perforated bowl.

Place the bowl with the fish rolls over the tray with buckwheat groats, and place the bowl containing the ramekins with crème caramel on top. 155°C Cover with the lid and place the steam tower on the bottom grid in an oven preheated to 155 °C. 70 min Cook for 70 minutes. 8 Healthy steaming

FISH TERRINE OLIVE DUMPLINGS RED BEETS WITH ROSEMARY Healthy steaming 9

MIDDLE Fish terrine STEAMER

INGREDIENTS: Skin the trout fillets. If there are bones in the fish meat, •• 3 trout fillets remove them with tweezers. Finely cube the fillets and •• 1 dl heavy cream process them in a blender. Add the heavy cream, cognac, •• 1 teaspoon cognac or brandy nutmeg, salt and pepper, and process thoroughly into a pâté. Fry the shrimp in olive oil. •• pinch of ground nutmeg •• white pepper Grease soufflé ramekins with butter. Use porcelain, silicone, or aluminium ramekins. Make sure the ramekins •• salt are not taller than the edge of the Steam Tower bowl. •• 1 tablespoon butter Spread a thin layer of the fish pâté on the bottom of •• 10 shrimps, heads removed each ramekin. Then, place a slice of salmon over it. Add •• olive oil another layer of the fish pâté, then a layer of shrimps, •• 10 dag smoked salmon followed by another layer of fish pâté and another layer of salmon. Finish with a layer of fish pâté. Cover the ramekins with cling film and then with aluminium foil, and place them in the middle perforated bowl.

TOP Olive dumplings STEAMER

INGREDIENTS: Cook the semolina in salty boiling water. Cook over •• 3 dl milk moderate heat for 3 minutes, stirring constantly. Then, •• 1 teaspoon butter add butter. Let the semolina cool down. Add the egg and •• a pinch of salt oregano and mix into compact dough. If the dough is too dry, add another egg. •• 12 dag semolina •• 1 egg Split the dough into four parts. Form balls and press an olive into each one. To make shaping the dough into balls •• pinch of oregano easier, wet your fingers with water. Place the dumplings •• 8 black olives, stoned into the top, largest perforated bowl.

LIQUID Red beets with rosemary HOLDER

INGREDIENTS: Peel the red beets and cut it into sticks (like French fries). •• 2 small red beets Place the beet sticks in the bottom non-perforated tray •• 1 sprig rosemary and add the remaining ingredients. •• 1 tablespoon olive oil •• 1 tablespoon red wine •• salt, 3 peppercorns, a pinch of cumin •• 1 dl water or vegetable stock

Place the bowl with the fish terrine over the tray with the red beets, and place the bowl with the olive dumplings on top. 155°C Cover with the lid and place the tower into a deep baking tray on the bottom grid in an oven preheated to 155 °C. 25 min Cook for 25 minutes. 10 Healthy steaming

FISH STEAKS BAKED POTATO SLICES BABY KOHLRABI WITH BUTTER AND HERBS VANILLA SOUFFLÉ Healthy steaming 11

MIDDLE Fish steaks STEAMER

INGREDIENTS: Place all ingredients in a food processor bowl and •• 4 Mediterranean seabass fillets process into a smooth paste. •• 1 tablespoon grated celery root Then, cut the fillets into four steaks, 2 centimetres thick. •• 1 tablespoon finely chopped chives Grease the middle perforated bowl with butter and add all •• salt, a pinch of Cayenne pepper four steaks. •• one half teaspoon balsamic vinegar

Baked potato slices LID

INGREDIENTS: Peel the potatoes, unless you are using new potatoes which •• 2 potatoes can be cooked unpeeled. Slice the potatoes into thin slices, •• salt but thicker than for chips. Distribute the slices evenly on the •• oil Steam Tower lid which in this case will be used as a shallow baking tray. Drizzle with oil, season with salt, and toss to coat.

LIQUID Baby kohlrabi with butter and herbs HOLDER

INGREDIENTS: Peel and cube the kohlrabi. The cubes should be 1 cm •• 1 medium yellow kohlrabi x 1 cm. Place the kohlrabi cubes in the bottom, smallest •• 3 dl water or vegetable stock non-perforated tray and add the remaining ingredients. •• 1 tablespoon butter •• a sprig of rosemary, oregano, and basil •• 2 tablespoons white wine

TOP Vanilla soufflé STEAMER

INGREDIENTS: To make the Béchamel sauce, lightly fry the flour over •• 1 tablespoon butter butter. Then, add milk. Stir until smooth. Add vanilla sugar •• 2 tablespoons flour and one half of plain sugar. Let the mixture cool down. •• 1 dl milk Then, add the egg yolks and beaten egg whites to which you have added the remaining sugar. •• 2 eggs •• 1 pack vanilla sugar Grease porcelain soufflé ramekins, which should not be taller than the edge of the Steam Tower bowl, with butter •• 2 tablespoons sugar and sprinkle with sugar. Fill them up to two thirds and place them in the top, largest perforated bowl.

Place the tray with the kohlrabi at the bottom. In the next tier, place the bowl with the fish steaks. In the third tier, place the 165°C bowl with vanilla soufflés. Cover with the lid holding the potato slices. Place the tower into a deep baking tray on the bottom 25 min grid in an oven preheated to 165 °C. Cook for 25 minutes. 12 Healthy steaming

SWISS CHARD STEAK VEGETABLE PILAF LEAVENED BREAD DUMPLING WITH PRUNE Healthy steaming 13

MIDDLE Swiss chard steak STEAMER

INGREDIENTS: Cut the Swiss chard into strips. Sauté over olive oil; then, •• 500 g Swiss chard add garlic. If there are juices from the Swiss chard in the •• 2 tablespoons olive oil pan, drain them and save for later. •• 2 cloves garlic, crushed Finely chop the Swiss chard, add other ingredients, and •• salt mix. Let rest for a few minutes until the bread crumbs are •• 1 tablespoons cottage cheese soaked and bind the mass together. •• 1 egg Then, shape the steaks. Use extra breadcrumbs if •• 8 dag grated Emmental cheese necessary. Place the Swiss chard steaks in the middle, •• 3 tablespoons breadcrumbs i.e. smaller perforated bowl.

LIQUID Vegetable pilaf HOLDER INGREDIENTS: Finely cube the canned tomatoes and place them in the •• small can tomatoes (pelati) bottom, non-perforated tray. Add all other ingredients •• 15 dag parboiled long grain rice and pour the Swiss chard juice over them, if you have •• water or vegetable stock, triple the reserved it while sautéing the chard. Mix thoroughly. amount of rice (by volume) •• salt, bay leaf, teaspoon safflower •• 1 grated carrot •• 2 tablespoons grated celery root

TOP Leavened bread dumpling with prune STEAMER

INGREDIENTS: Combine the yeast and some sugar. Heat the milk •• ¼ cube yeast until lukewarm. In a small pan, melt the butter. •• 2 tablespoons sugar In a bowl, combine flour and milk; then, add sugar, •• 75 cl milk salt, egg yolk, rum, and yeast. When the ingredients •• 20 dag flour are combined, add the melted butter and coconut •• half teaspoon salt flour. Knead the dough until smooth. Then, let rise to •• 1 egg yolk double size. •• 1 teaspoon rum Sprinkle the prunes with cinnamon. Roll each prune •• half tablespoon butter with dough and form into a dumpling. Place the dumplings on the top, largest perforated bowl, •• 1 tablespoon coconut flour previously greased with butter. •• 8 prunes, stoned •• cinnamon

The vegetable pilaf is in the bottom tray; the bowl with Swiss chard steaks is in the second tier; the bowl with leavened 155°C dumplings is on the top. Cover the tower with the lid and place it into a deep baking tray on the bottom grid in an 40 min oven preheated to 155°C. Cook for 40 minutes. 14 Healthy steaming

CHICKEN WRAPPED IN BACON DUMPLINGS WITH PINE NUTS AND LEEK HONEY CREAM WITH FRUIT Healthy steaming 15

LIQUID Chicken wrapped in bacon HOLDER

INGREDIENTS: Cut the chicken breast lengthwise and form the meat into •• 1 large piece boneless chicken thin escallops. Cover the chicken with cling foil and pound breast them to make the escallops even in thickness. Shape into •• salt, white pepper rectangles and season with salt and pepper. •• 1 large carrot Finely chop the remaining chicken and combine with •• 2 tablespoons sour cream grated carrots, cream, wine, marjoram, and salt into a •• 1 tablespoon dry white wine smooth paste. Evenly spread the paste over the chicken •• a pinch of marjoram escallops and roll them. Wrap the rolls with bacon, then •• 8 slices smoked bacon firmly wrap in cling foil and tie. Place in the bottom, non- perforated tray. Pour water or stock over them. •• stock

MIDDLE Dumplings with pine nuts and leek STEAMER

INGREDIENTS: Combine the flour, oil, and water into dough. Use an •• 10 dag flour electric mixer for more convenience. The dough is ready •• 1 teaspoon oil when it can be shaped into a soft ball. Add oil and let it •• 75 cl water rest on a plate for 20 minutes. In a pan, roast the pine nuts without any fat. Then, add butter and sliced leeks. Sauté •• 2 tablespoons pine nuts until the leeks wilt. Transfer into a bowl. Add cottage •• 1 stalk leek cheese and stir. Then, add the egg and season with salt. •• 1 tablespoon butter Finely spread out the dough and spread the filling over it. •• salt Roll up the dumpling, making sure it is not thicker than 5 •• 10 dag cottage cheese cm. Wrap the dumpling in moist cheese cloth and cook in •• 1 egg the middle perforated bowl.

TOP Honey cream with fruit STEAMER

INGREDIENTS: Grease six small ramekins with butter. •• 2 tablespoons wildflower honey Whisk together the honey, vanilla sugar, and two egg •• 1 pack vanilla sugar yolks. Add the whole egg and beat into foam. Add the •• 2 egg yolks heavy cream and mix again. •• 1 whole egg Distribute the finely cubed peaches and whole sour •• 2 dl heavy cream cherries on the bottom of the ramekins. Pour the mixture •• 2 canned peaches over the fruit, cover with aluminium foil, and place in the •• 8 canned sour cherries top bowl.

Stack the tray and the bowls into tower. Place the tower 165°C into a deep baking tray on the bottom grid in an oven preheated to 165 °C. 60 min Cook for 60 minutes. www.gorenje.com