STEAMOVENCOOKING with Tenina

Sorry to do this to all those of you looking forward to putting on a swimsuit in the next few months, but you won’t be able to just have one piece: thus ‘Gluttony’.

NEED:
1 pkg Butternut snap biscuits
75 grams butter
4 x 250 grams cream cheese
5 eggs
3/4 cup caster sugar
1/2 cup whipping cream
1 tablespoon vanilla essence
300 grams Toblerone chocolate (3 bars)
FOR PRALINE GARNISH:
1/2 cup chocolate melts
1 cup caster sugar
vegetable spray
Large springform pan

DO:
Make crust by mixing biscuits and butter in food processor.
Press into spring form pan and bake on 165 degrees fan forced for
10 minutes. Cool
Beat cream cheese with sugar until light and fluffy. Add eggs one at a time,
then vanilla and cream and continue to whip until light and blended.
Pour into pan.
Melt Toblerone on Induction 1 until pourable.
With a spoon, dollop even amounts on the top of the cheesecake,
swirl through the cheesecake with a skewer for marbled effect.
Process in steam oven for 70 minutes or until set in centre.
Chill for several hours or overnight.
TO MAKE PRALINE:
Spray a sheet of baking paper with vegetable spray.
Evenly spread the sugar and place in 160 degree on fan grill function.
for around 8-10 minutes.
Watch this closely as a 30 seconds can be the difference between praline
and a smoking burnt mess!!
Leave toffee to cool and set hard. Meanwhile melt choc melts on
Induction 1. When toffee is set, drizzle chocolate over it. Set in fridge.

SERVE:
Slice into wedges with a wet knife. Break praline into large pieces, and serve
with whipped cream and stick praline in large end of wedge.
Garnish with fresh strawberries.

USED:
Large springform pan

For those of you who don’t like Christmas Pudding, this is definitely the way to go…the Kleenmaid steam oven gives you a perfect result without any stodgy-ness!

NEED:
1 jar fruit mince
2 cups mixed dried fruit of choice.
(craisins, raisins, apricots, pineapple, figs)
1 cup mixed nuts of choice (anything but not peanuts)
zest and juice of 2 oranges, 2 lemons
1 pkg dark chocolate chips (or block dark chocolate broken into chunks)
¾ cup brandy
1 cup flour
75 grams unsalted butter
½ cup packed dark brown sugar
¼ cup treacle
1 teaspoon each:
cinnamon, nutmeg, ginger, cloves, cardamom
3 eggs
Individual ramekins for steaming

DO:
Combine all fruit, nuts, chocolate, zest with juice and ½ of the brandy.
Cover and leave overnight, stirring occasionally.
In another bowl, combine flour and spices.
In large bowl, beat together sugar and butter until light and fluffy.
Add treacle and beat through. Beat in eggs one at a time.
Stir in flour mixture to make a thick batter.
Add brandied fruit and nuts and mix well.
Spoon into ramekins and process in steam oven for up to an hour.
To serve remove pudding from dish,
douse with dash of brandy and ignite with cooks torch.
Serve with cream, custard or Brandy Hard sauce.

Envy? You’ll be envying anyone who can eat more than one slice of this one!

NEED:
2 x 250 gram blocks Dream chocolate
2 x packets oreo biscuits
125 grams unsalted butter
5 eggs
3 x 250 grams Cream cheese at room temp
¼ cup castor sugar
1 tspn vanilla bean paste
¼ cup good quality raspberry jam
250 grams dark chocolate
¼ cup cream
Frozen raspberries

DO:
Process oreos in food processor until fine crumbs.
Melt butter and mix into biscuit mixture.
Press into 9” springform pan and bake on 180 degrees for 10 minutes and cool.
Meanwhile beat cream cheese with sugar and vanilla paste. Add eggs one at a time.
Melt white chocolate until smooth (Induction 1) and cool slightly and pour into cream cheese mix.
Beat thoroughly. Pour into biscuit base.
Place in steam oven for 60 minutes until middle is set. Cool.
Melt dark chocolate with cream and jam (Induction 3) until pourable,
spread on top of cheesecake.
Place frozen raspberries on top of ganache to decorate
and set in fridge for several hours.

Serve with whipped cream.

This is so easy (shamefully so) that I chose “Sloth” as a sub title to join the feted list of my Seven Deadly Recipes. Enjoy!

NEED:

3 eggs
2/3 cup  maple syrup
2/3 cup brown sugar
2 tablespoons self raising flour
1/2 cup melted unsalted butter
2 teaspoons vanilla bean paste
1 cup shelled pecans
9 inch frozen pie shell

DO:
Beat all ingredients in food processor except pecans and pie shell.
Place pecans evenly into pie shell.
Pour egg mix over.
Place on cookie sheet and bake in 175 degree oven for about 25 minutes or until centre is set
and crust is browned. Chill for at least an hour.
Serve with a dollop of fresh whipped cream.

It’s never easy to come up with a recipe to name “Wrath”, but this really took the cake (literally)! Whilst delicious in whatever state you manage to devour it in, the wrath comes from endeavouring to roll it, keeping the filling inside the roll and then slicing and presenting in a ‘restaurant’ style…not really possible bakers, so give up now and just eat to enjoy.  Always serve with generous amounts of paper serviettes….just a suggestion!

NEED:

4 eggs separated
¾ cup caster sugar
1 teaspoon vanilla bean paste
¾ cup cornflour
¾ cup plain flour
1½ teaspoons baking powder
5 tablespoons icing sugar
1½ cups whipping cream
Small tin passion fruit pulp
Fresh strawberries and kiwi fruit to decorate
Swiss roll tin

DO:

Line a swiss roll tin with baking paper.
Using electric beaters, beat egg whites and pinch of salt until soft peaks form.
Gradually beat in the sugar until mix is thick and glossy.
Add egg yolks and vanilla and beat until well combined.
In separate bowl mix together cornflour, plain flour and baking powder.
Sift the flours twice then carefully fold in the egg mixture.
Don’t over stir the cake as it will lose its lightness.
Pour mix into prepared tin and smooth with spatula.
Process in steam oven for 25-45 minutes or until springy to touch.
Cool in tin for 1 minute and then run knife around edges of tin to loosen cake.
Place a large piece of baking paper on large clear surface.
Invert cake onto baking paper, then gently peel away lining.
Gently roll cake into roll starting from the long side.
This needs to be done while cake is still hot.
Leave to cool for 20  minutes.
Meanwhile whip cream and icing sugar (leave some for dusting), then fold in passionfruit pulp.
Fold in sliced strawberries and kiwi fruit.
Gently unroll cake and spread with cream.
Re-roll, dust with generous amounts of icing sugar and serve immediately!

Named lust for obvious reasons, (which will become apparent once you have made and eaten this sinful confection!) you will NOT, I repeat NOT ever think of chocolate in quite the same light ever again. Try some of the variations, but (sigh) I just keep going back to the Jaffa Pots.

NEED:
250 grams dark chocolate
600 ml whipping cream
1/4 cup caster sugar
1 whole egg
4 egg yolks
14 small ramekins, sprayed with oil

DO:
Heat cream and chocolate on induction 2 or 3 until chocolate has melted.
Meanwhile beat whole egg and yolks together by hand until a lemony yellow.
Add caster sugar and beat in until sugar dissolves slightly.
At this point you should add the flavorings of choice to chocolate mix, (see below).

While beating slowly pour egg mix into chocolate.
Divide mixture between ramekins and process in the steam oven for 20 minutes.
Chill and serve decorated with whipped cream and fresh fruit or chocolate curls, depending on the flavor you chose.

OTIONS:
Jaffa Choc Pots; Add dash of Cointreau and the zest of one orange.
Coconut Creme Choc Pots; Replace the dark chocolate and whipping cream with white chocolate and coconut cream. Add a dash of almond essence and shaved toasted coconut as a topping.
Bailey’s Milk Choc Pots; Use milk chocolate and add a generous dash of Bailey’s liqueur.

Whilst absolutely nothing to do with the Steam Oven (as per blog name) I made the most divine Chilli Pavlova last night that I fed to some unsuspecting customers and I just had to share! (Pride is the sub title, cos I AM PROUD of this recipe…divine!) Whilst on the topic of blogging and the Steam Oven, I am fast realising that as fascinating and wonderful as the Steam Oven may be, my blog needs to cover so much more…so watch for the changes over the next few entries. PLUS loads more recipes to be posted…so stay tuned. (And PLEASE leave me some comments…it makes me feel like continuing! hahaha)
SO to the Pav…chilli? you say. There is just the hint of heat after you have swallowed and I can assure you it was widely touted as delicious.

NEED:
4 egg whites
pinch salt
2/3 cup caster sugar
dash vanilla essence
1 teaspoon apple cider vinegar
1/2 teaspoon chilli flakes
1/4 cup boiling water
Piping bag with large nozzle

FILLING:
300 mls whipping cream
125 grams white chocolate
1 cup frozen berry mix
juice and zest of 1 lemon
1/2 cup caster sugar

DO:
Line cookie tray with Baking Mat.
Preheat oven to 120 degrees, (Fan forced)
In clean dry bowl beat eggwhites with salt until foamy.
Add sugar a little at a time along with vanilla, vinegar and chilli.
Beat for around 4 minutes until holding stiff peaks.
Add boiling water a little at a time and continue beating.
Put mix into piping bag and pipe 12 small pavlovas.
Bake for 40 minutes.
Turn off oven and leave for a further 40 minutes.
Remove and cool.

FILLING:
Melt white chocolate on Induction (1). Cool.
Whip cream until thick.
Fold melted chocolate through cream until blended. Keep chilled.
Meanwhile make a berry coulis by placing remaining ingredients in small pan on Induction (3).
You can add a little alcohol of choice here if desired.
When liquid is reduced, mash berries with a fork then chill mix.

SERVE:
Assemble by pushing in the top of each pavlova gently with your finger.
Dollop white chocolate cream generously over the top.
Spoon berries on and if desired lay a VERY thin slice of chilli across the top.