Welcome to the Celtnet Steaming Recipes Home Page

Welcome to Celtnet's Steaming Recipes Page — This is the first an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. Apart from direct roasting on hot embers or coals, boiling and then steaming are the next simplest and most common cooking techniques. As long as you have a fire and a pot you can steam your food. It's a very economical and efficient means of cooking and preserves the flavours of fish and vegetables. Even if you don't have an oven you can still steam your desserts and cakes. Indeed, before the ubiquity of home ovens steaming was just about the only way of making desserts and cakes. It's something our grandparents did frequently, but which we have almost forgotten, but which has been reminded to me on my frequent trips to Africa, where a fire or a gas burner is often the only means of cooking food. A number of these recipes are tratitional, but others repersent my attempts at re-creating baked goods using African cooking techniques.

Alphabetical list of steaming recipes follows (limited to 100 recipes per page). There are 148 recipes in total:


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A Libyan Way with Couscous
     Origin: Libya
Crockpot Citrus Fish
     Origin: American
Liboké de Viande
(Meat in Banana Leaf)
     Origin: Central Africa
Aliter Dulcia
(Another Kind of Dessert)
     Origin: Roman
Cum faba
(Green Beans in a Coriander Sauce)
     Origin: Roman
Mahshy
(Aubergine Stuffed with Rice)
     Origin: Egypt
Ancient Fruit Pease Pudding
     Origin: Ancient
Cymas et cauliculos
(Cabbage Shoots)
     Origin: Roman
Maidd ac Ŵy
(Egg Whey)
     Origin: Welsh
Ancient Pease Pudding
     Origin: Ancient
Dampfnudle
(Daetscher)
     Origin: Germany
Malawian Cabbage
     Origin: Malawi
Asparagus in Orange Sauce
     Origin: Spanish
Damson Suet Pudding
     Origin: British
Mandas of Cucumber
     Origin: India
Bâton de Manioc
(Cassava Sticks)
     Origin: Central Africa
Dim Sum Dumplings
     Origin: Chinese
Mandas of Red Pumpkin
     Origin: India
Baked Apples
     Origin: British
Dolma Mshakla
(Stuffed Vegetables)
     Origin: Libya
Marmalade Sponge Pudding
     Origin: British
Baked Millet Biscuits
     Origin: Kenya
Dolmadakia Yalantzi
(Vine Leaves Stuffed with Rice)
     Origin: Greece
Marmalade Suet Pudding
     Origin: British
Basil Pesto Dumplings
     Origin: British
Dover Sole and Scampi in a Cremant Sauce
     Origin: British
Mealie Pudding
     Origin: Scottish
Batatis Mahshiya
(Stuffed Potatoes)
     Origin: Egypt
Dressed Cabbage
     Origin: Ireland
Meat Steamed in Rumen
     Origin: Montenegro
Bayerische Leberknoedelsuppe
(Bavarian Liver Dumpling Soup)
     Origin: German
Ekuru with Ata Sauce
(Steamed Savoury Beans with Ata Sauce)
     Origin: Nigeria
Mixed Berry Steamed Pudding
     Origin: British
Bebotok Sapi
(Indonesian Meatloaf)
     Origin: Indonesia
Enguinar 2
(Stuffed Artichokes)
     Origin: Armenia
Moy-moy
     Origin: West Africa
Beef Creams
     Origin: British
Flan au citron
(Lemon Flan)
     Origin: Benin
Moyin-Moyin
     Origin: Nigeria
Bhapa Ilish Patey
(Steamed Hilsa Fish)
     Origin: Bangladesh
Fleischknoedel
(Ground Meat Dumplings)
     Origin: German
Mutton Creams
     Origin: British
Black Cap Pudding
     Origin: Scottish
Frankfurter Sausage
     Origin: Germany
Oaten Honeycomb
     Origin: Northern Ireland
Black Dumplings
     Origin: Ancient
Free Kirk Pudding
     Origin: Scottish
Old Fashioned Carrot Pudding
     Origin: British
Blanched Asparagus with Herbed Butter
     Origin: British
Game Terrine
     Origin: British
Oluwombo
     Origin: Uganda
Blanched Hogweed Shoots with Herbed Butter
     Origin: British
Gefuellte Maultaschen
(Filled German Ravioli)
     Origin: Germany
Parthade
     Origin: India
Blanched Hop Shoots with Herbed Butter
     Origin: British
Getuk Lindri
(Coconut Steamed Cassava Cake)
     Origin: Brunei
Pastelles
     Origin: Trinidad
Braak
(Stuffed Vine Leaves)
     Origin: Libya
Glutinous (Sweet) Rice
     Origin: Laos
Patina de apua sive apua
(Steamed Custard of Small Fish)
     Origin: Roman
Brotknoedel
(Bread Dumplings)
     Origin: German
Greengage and Coconut Sponge Pudding
     Origin: British
Pisca den Foil
(Potato Salad)
     Origin: Aruba
Char Siu Bao
(Steamed Barbecued Pork Dumplings)
     Origin: Chinese
Greengage Suet Pudding
     Origin: British
Pollo Pibil
(Pit-Smoked Chicken in Annatto Mariande)
     Origin: South America
Chawan-Mushi
     Origin: Japan
Haiken
(Pork and Prawn Egg Rolls)
     Origin: Mauritius
Port of Spain Crabs and Dumplings
     Origin: Trinidad
Cheddar Cheese Pudding
     Origin: Britain
Imam Bayildi
(The Imam Fainted)
     Origin: Turkey
Pumpkin and Chanterelle Tamales
     Origin: Mexico
Chocolate and Citrus Steamed Cake/Pudding
     Origin: British
Jam Sponge Pudding
     Origin: British
Pumpkin Crunch
     Origin: American
Chocolate Pudding with Whisky Sauce
     Origin: Scottish
Jam Suet Pudding
     Origin: British
Pumpkin Dumplings
     Origin: American
Christmas Bread Pudding
     Origin: American
Keshi Yena
(Filled Cheese Shells)
     Origin: Aruba
Pwdin Berw Sinsir a Rhiwbob
(Steamed Rhubarb and Ginger Pudding)
     Origin: Welsh
Christmas Pastelles
     Origin: Trinidad
Klossel und Sauerkraut
(Dumplings and Sauerkraut)
     Origin: Germany
Pwdin Eryri
(Snowdonia Pudding)
     Origin: Welsh
Christmas Plum Pudding
     Origin: Ireland
Koki
     Origin: Cameroonian
Pwdin Moron
(Carrot Pudding)
     Origin: Welsh
Cloutie Dumpling
     Origin: Scottish
Kue Mangkok
(Brunei cupcakes)
     Origin: Brunei
Pwdin Nadolig
(Christmas Pudding)
     Origin: Welsh
Conkies
     Origin: Bahamas
Lemon Pudding
     Origin: British
Pwdin Nadolig Bwthyn
(Cottage Christmas Pudding)
     Origin: Welsh
Cornmeal Gingerbread Pudding
     Origin: American
Lemon Pudding II
     Origin: British
Pwdin Taffi Gludiog
(Welsh Sticky Toffee Pudding)
     Origin: Welsh
Creamed Spinach
     Origin: British
Les Bouchons
(Pork Dumplings)
     Origin: Reunion
Creme Caramela
(Caramel Custard)
     Origin: Sudan
Liboké de Poisson
(Fish in Banana Leaf)
     Origin: Central Africa

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Nigerian 'Efo' (Stew)

By gwydion | Published 2008-02-05 19:56:02 | 2008 Recipes and Cookery Articles |

Recipe Information:

'Efo' is the generic term in Nigerian for a stew (which, confusingly, are typically called 'soups' in West Africa). The recipe given below is for the archetypal 'soup' base which can be extended by the addition of meat and vegetables. If you want a classic Nigerian meal then this is the basis you need.

How to Prepare the Perfect Pastry

By gwydion | Published 2008-10-10 15:07:59 | 2008 Recipes and Cookery Articles |

Recipe Information:

Pastry is one of the most basic components of cooking, needed for pies, tarts and cake bases of many types. It originates in the ancient method of applying a paste of flour and water to baked meats to protect them in the fire. But, in the Middle Ages fats were added and modern pastry was born. Learn a little about the different pastry types and see a recipe for a traditional classic flaky pastry.

Fruit-based Dessert Recipes

By gwydion | Published 2008-10-30 09:37:35 | 2008 Recipes and Cookery Articles |

Recipe Information:

The Romans were the first peoples to formally add a dessert course at the end of a meal. Here you will learn a little about why we like sweet desserts and why they all, in one way or another, echo the fruit our ancestors used to eat. You will also see two recipes for classic fruit-based desserts.

Waffles for Breakfast - The Art of Waffle Cooking

By gwydion | Published 2008-09-30 14:57:04 | 2008 Recipes and Cookery Articles |

Recipe Information:

This article gives an introduction to the history of that classic breakfast food, the waffle, starting form the Medieval European origins to the invention of the classic American waffle. Recipes for traditional and chiffon waffles are also given as well as some ideas of how to adapt and very these classic recipes.

The Origins of Chutney

By gwydion | Published 2008-04-27 11:07:36 | 2008 Recipes and Cookery Articles |

Recipe Information:

Rather than being a British or English invention, Chutneys originated in India and were re-worked during the 18th century as a means of preserving autumn fruit and vegetables. Here you get a recipe for a classic Indian chatni and a British chutney so you can see how one evolved into the other.

What is an Ice Cream (compared with a glace) and How do you Make one?

By gwydion | Published 2008-06-16 18:52:24 | 2008 Recipes and Cookery Articles |

Recipe Information:

An ice cream is a cold dessert made, at the most basic level, with cream and flavourings and which is whipped to incorporate air into the mix both before and during the freezing process. However, Italian ice creams (gelati) have more flavour and are whipped less so they contain less air and are creamier. French ice creams (glaces) are based on an egg custard and taste rich and creamy. Find out more about these frozen desserts and how to prepare them.

Wild Foods — Free Ways to Add Variety to Your Plate

By gwydion | Published 2008-06-16 21:02:00 | 2008 Recipes and Cookery Articles |

Recipe Information:

Those obsessive about wild foods will source a whole meal from the wild. But this is not the way that it's best to start with or even to keep going with wild foods. It's far better to gather a few fruit, wild greens or mushrooms and to add these to your everyday cookery. This way you get an introduction to the range of wild foods available and you begin to extend your cookery by adding wild ingredients.

Classic Curry Recipes - Create the Perfect Curry

By gwydion | Published 2008-10-24 11:54:49 | 2008 Recipes and Cookery Articles |

Recipe Information:

A curry in a South Asian or Southeast Asian dish of meat or vegetables cooked in a spiced gravy. The traditions of classic curries lie in India (and the name derives from there) but these days curries have become a truly international dish. Here a classic spice blend and classic curry made from it is presented.

Classic Recipes from Scotland

By gwydion | Published 2008-05-29 21:42:59 | 2008 Recipes and Cookery Articles |

Recipe Information:

Scottish cookery swings from the essential spartan nature of Highland Cookery, where the most is made of scant ingredients, to the richness of the recipes of the East Coast ports and border towns. Despite its reputation as something of a joke (which is, at least partially, deserved) Scottish cookery is alive and vibrant and represents a fusion of good ingredients, old recipes and modern techniques. Here, recipes are provided for a traditional highland meal and this is contrasted with a traditional rich cake.

Baking Breads with Non-wheat Constituents

By gwydion | Published 2008-09-15 16:11:09 | 2008 Recipes and Cookery Articles |

Recipe Information:

Bread relies on wheat and barley for it's property as a bread for it's the gluten in these grains that allows bread to rise and keep its shape and texture. However, it is possible to add up to 20% other ingredients into a bread dough and if you add pea or bean flour then you can prepare a bread recipe that provide for all the essential amino acids you need. This article tells you about how breads works and gives you a basic recipe for a wheat bread containing maize flour.


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