Guys, I am about to introduce you all to the best best best ever rhubarb of your life. Plus tell you how I ate some fabulous steam buns. Just hold up for a minute.
I am trying to eat and cook healthier food. Being as immersed in the food world as I am, I am constantly tasting, testing, cooking and eating. So it is very easy to eat too much and to continue bad eating habits during the very busy times. So I really have to make an effort to actually have a healthy diet, otherwise I’m seriously going to start piling on the pounds.
I must admit that I have not cooked with steam very much. Sure, I’ve steamed vegetables over the rice I’m cooking, or to blanch spinach and things like that but it always seems easier to just chuck something in a pot and boil it. Even though I know that steaming is better at preserving vitamins, colour and other nutrients – as well as keeping the texture better than boiling. So steaming is like eating a healthy diet and taking exercise. Something I know that I should do more in my head, but something that I have to work hard to get round to.
So when Miele invited me and some other foodies to an event about cooking with their countertop steam oven, I was pretty excited. And the event taught me loads. Not just the stuff about how steam is healthy, but also about this steam oven, which seems to be convenient and easy too. One of the serious take-aways I got from the event was how easy it is to use this oven, for so many things (I certainly had never thought that reheating food with steam would actually help restore moisture to it, so it wouldn’t get all dry like it does in a normal oven).
Obviously, I had heard of Miele. Archetypal German appliance manufacturers. Good engineering that lasts for ages, and is genuinely useful. My cousin-in-law has her 15 year old Miele appliances inherited from her mother that are still going strong.
And here we have this countertop team oven. About the size of a microwave and twice as useful (those of you who don’t get the allusion to Kipling’s ‘the elephant’s child’ should really read Just so Stories – they’re perfect children bed-time reading). Even Freddy, who is pretty sceptical about gadgets has been busy trying it out. I think it was the pressure cooker aspect that got him excited – the idea of being able to cook beans in 7 minutes.
You can cook almost anything in the Miele Countertop Steam Oven as well as use it to defrost, reheat, blanch food, melt chocolate and sterilise bottles. I like that you can cook 2-3 things in one go with no transfer of smells. Awesome right?
We were lucky enough to get Head Chef from Pont De La Tour, Frederick Foster (loud whisper, he is Sierra Leonean) and Chef Sven-Hanson Britt whip us up some amazing eats in the Miele steam oven.
First up we started with some really creamy yoghurt, which is perfect to make with milk that you think might start going off. Followed by some delicious melt in your mouth honey cake.
Then seriously the best ever steamed rhubarb you can imagine. Rhubarb is one of those things that falls apart into a stringy mass when cooked. This one however, held it shape and colour but was soft and delicious to bite into. And the steam buns with mushrooms – simply divine – they will be the first thing I recreate at home. Oh and that rissoto.
PS steam ovens are not just for cooking – We also got treated to an amazing pampering steam facial with towels heated up in the oven. I have been telling everyone I meet about this even and my girlfriends are pretty keen to try this out. I think a girlie morning with vanilla dumplings and a peach sauce whipped up in the steam oven, followed by our very own steam facial is on the cards pretty soon.
The Miele Countertop Steam Oven has a recommended retails price of £499 and is available to purchase from their online store. Find out more about Miele product on their Facebook, Twitter and Instagram pages.
Images and recipe kindly supplied by Miele.
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Spiced Steamed Rhubarb
- 400 g rhubarb sliced on diagonal
- 2 balls preserved ginger sliced
- 2 tbsp ginger syrup
- 1 tbsp icing sugar
- Little icing sugar to sweeten
- Place the sliced rhubarb into a solid steam tray along with sliced ginger, the ginger syrup and icing sugar. Do not cover. Place in steam oven for and cook on 100ºC for 4 minutes.
- Place the crème fraiche in a bowl and sweeten to taste.
- When the rhubarb is cooked drain the syrup into a saucepan and reduce by half on the hob. Leave to cool.
- Serve with a little icing sugar and yoghurt
Disclosure: Miele invited me to their steamtox event and very kindly provided me with a countertop steam oven. All opinions are my own.