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 159 recipes in total:


Page 1 of 2

Pages: 1 2  >>  Last 

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

Page 1 of 2

Pages: 1 2  >>  Last 

The Recipes of Wales — Modern and Traditional Foods

By gwydion | Published 2008-05-01 19:56:09 | 2008 Recipes and Cookery Articles |

Recipe Information:

The traditional recipes of Wales are what might be thought of as 'peasant food' the kind of recipes made by the poor who want to make the most out of what little food they had. This, in some respects, has left Wales with a blank culinary slate where some very exciting modern foods, bringing together influences from all over the world have been created. Here I give an example of a traditional Welsh dish and an example of a recipe from the new breed of Welsh cookery...

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 Cakes Made Easy

By gwydion | Published 2008-06-22 13:47:00 | 2008 Recipes and Cookery Articles |

Recipe Information:

Here is a simple step-by-step guide to letting you get the most from your cake baking. This article takes you through some of the history, science and practicalities of cake making so you will know not only what to do, but why your should do it. Armed with this information you can turn out perfect light and creamy cakes time after time...

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.

Using Chocolate in Cooking

By gwydion | Published 2008-10-25 13:03:03 | 2008 Recipes and Cookery Articles |

Recipe Information:

Chocolate is a spice processed from the seeds of the cocao tree. It was first used and cultivated almost 3000 years ago and is a mainstay of modern snacks and sweet dishes. But chocolate is a much more versatile ingredient than this and can be used in a whloe range of sweet and savoury dishes. Here you will find recipes for a classic chocolate cake as well as a Mexican stew with chocolate.

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.

Making a Home-made Hot Smoker

By gwydion | Published 2009-09-20 21:40:59 | 2009 Recipes and Cookery Articles |

Recipe Information:

A hot smoker is a method of cooking food, particularly fish, in a mixture of steam and wood chip or sawdust smoke. This article tells you how to make a very cheap home-made smoker from standard kitchen components, as well as telling you how to cook with it.

Fish Recipes - Making the best of Fish

By gwydion | Published 2008-11-12 13:40:20 | 2008 Recipes and Cookery Articles |

Recipe Information:

Fish is the staple protein source for much of the human population. Fish is an important high-quality protein source that much of the Western diet is deficient in. In this article you will learn a little about fish as well as gaining two classic fish recipes.

Ice Creams and Sorbets – Freezing as a Cooking Technique

By gwydion | Published 2008-05-27 18:59:27 | 2008 Recipes and Cookery Articles |

Recipe Information:

Freezing is often ignored as a cookery technique, yet where would we be without those cold delights of ice creams, sorbets, sherbets and granaches? Here you will find recipes for classic ice cream and a classic sorbet. I hope that you will come to accept that chilling is also is also a valid and vital form of cookery.


Advice Articles



Build a REAL business you can be proud of

Want to know more?


1. Take the tour
2. See the results
3. See the Proof
4. Take the Video Tour

Want to learn more? Talk to a real (and successful) SBI owner