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:


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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

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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.

Cooking with Beef - Making the Most of Beef Cuts

By gwydion | Published 2008-10-21 15:53:45 | 2008 Recipes and Cookery Articles |

Recipe Information:

Beef is a very flavoursome meat, as long as it is well matured, but it does have the cachet of being expensive and to be used only as a treat. Partly this is due to the history of beef as a high-status ingredient. Partly it's due to the cost of the better cuts. But you have a whole animal to consider and this article takes you through the history of beef eating and gives you a recipe for both the best and one of the poorer cuts of meat.

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.

Chilli and Chocolate Sauce for Game

By gwydion | Published 2008-02-10 20:08:40 | 2008 Recipes and Cookery Articles |

Recipe Information:

I know that the combination of chilli and chocolate sounds odd to modern ears. Yet this is an ancient mix used by the Aztecs and later adopted in Sicilian cuisine. What's presented here is a rich and piquant gravy that goes excellently well with game dishes.

The History of Chillies and Their Use as a Spice

By gwydion | Published 2008-10-29 08:18:24 | 2008 Recipes and Cookery Articles |

Recipe Information:

Chillies (chili, chilé, ají) is an amazing spice that originates in Central and Northern South America. It was unknown in the Old World until the early 1500 but by 1549 had made its way across the world from Europe through Africa, the Near East and had reached China and Japan. Learn about the history of the spread of chillies and why this is such an amazing spice.

The Origins of Biscuits and Cookies

By gwydion | Published 2008-08-22 15:53:26 | 2008 Recipes and Cookery Articles |

Recipe Information:

Learn a little about the origins of British biscuits and American cookies and how these classic baked goods differ from one another. Also presented is a recipe for a classic American chocolate chip cookie and a traditional British tea-time biscuit.

British Dessert, Traditional and Modern

By gwydion | Published 2008-05-21 15:47:25 | 2008 Recipes and Cookery Articles |

Recipe Information:

British cookery is often seen as a joke, yet with the range of available fresh ingredients British desserts are some of the most divine and inspiring in the world. Here I present two classic desserts: one modern and one traditional for your enjoyment.

The Traditional Cooking of England

By gwydion | Published 2008-06-22 13:58:47 | 2008 Recipes and Cookery Articles |

Recipe Information:

Much of what we know, historically, about English cookery originates from the grand houses, as only these recipes were written down in recipes. The food of the 'common man' had to rely on oral tradition to be transmitted through the ages. As a result we know far more about the cookery of the grand houses than the cookery of the common man. This all changed in the Victorian ear with the rise of the middle classes and the adoption of recipes, spices and cookery methods from elsewhere in the world.

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.

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.


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