Your Recipe for Combi-steam Cooking

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Banana Stuffed French Toast

This is a Combi Baking casseroles dish.

 

French Toast breakfast casseroles are delicious, easy to make and best of all it's a great way to discreetly use up berries, apples or bananas.  Since the bread has to absorb the liquid before baking you can even make the casserole the day before and just pop in the oven the next morning.

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Ingredients

1 - loaf unsliced challah bread or white sandwich loaf

2 - cups whole milk

6 - large eggs

¼ - teaspoon vanilla extract

1 - cup thinly sliced almonds, toasted

2 - large ripe bananas, peeled and cut into ½” thick rounds

2 - tablespoons unsalted butter

2 - tablespoons brown sugar

Preparation

Preheat the oven Convection + Steam Mode  or Combi Mode -  350 degrees.


Lightly grease a large baking dish, that will fit in your steam oven.


Melt the butter and sugar in a medium sized skillet over moderate heat, when the sugar has melted stir in the bananas and cook gently until the bananas have softened slightly.


Shave the crust from the bread without taking too much of the bread away and cut into 1” thick slices. Lay ½ of the  bread slices into the baking dish, cutting the slices to fit snuggly.


Spread the cooked bananas over the bread and top with the rest of the bread slices.


Whisk the milk, eggs and vanilla extract in a large measuring jug and pour over the bread pushing the bread down so that it is submerged.


Top with the sliced almonds and  let stand for 40 minutes to an hour or overnight before baking.


Bake uncovered for 35 to 40 minutes until the top is lightly browned.


Serves 6 - 8

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Larissa Taboryski

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Combi Steam Whole Fish

When steaming whole fish in the Combi-Steam oven, select the solid pan or use an oven-safe casserole dish. Then add the aromatics you wish to use to flavor the fish together with just enough water to cover the base of the pan and maybe even a splash of wine if appropriate. The cooking time will be a little longer than when fish is steamed over boiling water, but the succulent results are well worth the extra 8 - 10 minutes of cooking time.

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Paul Tang

Ingredients

Cooking the Fish


2 whole tilapia or striped sea bass,  scales and fins removed

1” piece of fresh ginger, thinly sliced

2 scallions, thinly sliced into 2” long diagonal strips

1 lemon, thinly sliced

2 tbsp soy sauce

2 tbsp sesame oil


Serving the Fish


1 small red Jalapeno chili pepper, cut into very thin circles

2 scallions, thinly sliced into 2” long diagonal strip

4 tbsp sesame oil, heated

Preparation

Heat the oven in the Steam mode, 100% Humidity, 212 Degrees


Pour about ¼ - ½ a cup of water into the solid Combi-Steam oven Pan.


Cut a few diagonal slits in the fish and place the fish in the prepared pan.


Place the lemon and ginger slices in the slits and put any remaining slices in the belly together with the scallions.


Pour the soy sauce over the fish then drizzle the sesame oil over the fish. Place in the oven and cook for 15 - 20 minutes until the fish flakes easily from the bone.


Place the fish on a platter and sprinkle the reserved scallions and chili pepper over the fish.


Heat the sesame oil until sizzling then pour it over the fish.

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