Quick and healthy recipes

1 Poached trout with lemon

Rub the trout with salt and pepper, drizzle with oil, and line with lemon slices. Place in the fridge and prepare other dishes.

2 A side of steamed vegetables

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

3 Buttered potatoes

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

1 Fish rolls

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

2 Buckwheat groats (kasha) with olives

Place the groats in the bottom non-perforated tray and pour water or vegetable stock over them. Season with salt, and add sliced olives and bay leaf.

3 Crème caramel

Grease six small ramekins with butter. Cook sugar and water until reduced to caramel and distribute it evenly across the ramekins. Whisk together the sugar and the two egg yolks. Add milk and whisk into foam. Add heavy cream, mix again, and pour the mixture into the ramekins. Cover the ramekins with aluminium foil and place them in the top perforated bowl.

1 Fish terrine

Skin the trout fillets. If there are bones in the fish meat, remove them with tweezers. Finely cube the fillets and process them in a blender. Add the heavy cream, cognac, nutmeg, salt and pepper, and process thoroughly into a pâté. Fry the shrimp in olive oil. Grease soufflé ramekins with butter. Use porcelain, silicone, or aluminium ramekins. Make sure the ramekins are not taller than the edge of the Steam Tower bowl. Spread a thin layer of the fish pâté on the bottom of each ramekin. Then, place a slice of salmon over it. Add another layer of the fish pâté, then a layer of shrimps, 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.

2 Olive dumplings

Cook the semolina in salty boiling water. Cook over moderate heat for 3 minutes, stirring constantly. Then, add butter. Let the semolina cool down. Add the egg and oregano and mix into compact dough. If the dough is too dry, add another egg. Split the dough into four parts. Form balls and press an olive into each one. To make shaping the dough into balls easier, wet your fingers with water. Place the dumplings into the top, largest perforated bowl.

3 Red beets with rosemary

Peel the red beets and cut it into sticks (like French fries). Place the beet sticks in the bottom non-perforated tray and add the remaining ingredients.

1 Fish steaks

Place all ingredients in a food processor bowl and process into a smooth paste. Then, cut the fillets into four steaks, 2 centimetres thick. Grease the middle perforated bowl with butter and add all four steaks.

2 Baked potato slices

Peel the potatoes, unless you are using new potatoes which can be cooked unpeeled. Slice the potatoes into thin slices, but thicker than for chips. Distribute the slices evenly on the 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.

3 Baby kohlrabi with butter and herbs

Peel and cube the kohlrabi. The cubes should be 1 cm x 1 cm. Place the kohlrabi cubes in the bottom, smallest non-perforated tray and add the remaining ingredients.

4 Vanilla soufflé

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

1 Swiss chard steak

Cut the Swiss chard into strips. Sauté over olive oil; then, add garlic. If there are juices from the Swiss chard in the pan, drain them and save for later. Finely chop the Swiss chard, add other ingredients, and mix. Let rest for a few minutes until the bread crumbs are soaked and bind the mass together. Then, shape the steaks. Use extra breadcrumbs if necessary. Place the Swiss chard steaks in the middle, i.e. smaller perforated bowl.

2 Vegetable pilaf

Finely cube the canned tomatoes and place them in the bottom, non-perforated tray. Add all other ingredients and pour the Swiss chard juice over them, if you have reserved it while sautéing the chard. Mix thoroughly.

3 Leavened bread dumpling with prune

Combine the yeast and some sugar. Heat the milk until lukewarm. In a small pan, melt the butter. In a bowl, combine flour and milk; then, add sugar, salt, egg yolk, rum, and yeast. When the ingredients are combined, add the melted butter and coconut flour. Knead the dough until smooth. Then, let rise to double size. Sprinkle the prunes with cinnamon. Roll each prune with dough and form into a dumpling. Place the dumplings on the top, largest perforated bowl, previously greased with butter.

1 Chicken wrapped in bacon

Cut the chicken breast lengthwise and form the meat into thin escallops. Cover the chicken with cling foil and pound them to make the escallops even in thickness. Shape into rectangles and season with salt and pepper. Finely chop the remaining chicken and combine with grated carrots, cream, wine, marjoram, and salt into a smooth paste. Evenly spread the paste over the chicken escallops and roll them. Wrap the rolls with bacon, then firmly wrap in cling foil and tie. Place in the bottom, nonperforated tray. Pour water or stock over them.

2 Dumplings with pine nuts and leek

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

3 Honey cream with fruit

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