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YOUR RECIPE FOR STEAM COOKING

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French Toast with Caramelized Bananas

Steam-Baking

French Toast breakfast casseroles, in the Steam Baking Mode, 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.

French Toast breakfast casseroles, in the Steam Baking Mode, are delicious, easy to make and best of all it's a great way to discreetly use up berries, apples or bananas
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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

Paul-Tang1_edited.jpg

Larissa Taboryski

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Steamed Snap Pea and Asparagus Salad with Radish

In this recipe both the snap peas and asparagus cook for the same amount of time, so they can be combined and cooked in the perforated pan that comes with the oven. For a heartier salad some quinoa can be steamed at the same time and combined with the cooked vegetables and dressing. 


Paul-Tang1_edited.jpg

Larissa Taboryski

PDF Recipe

Ingredients

2 - cups snap peas, strings removed

1 - bunch asparagus, trimmed and cut into into thirds

4 - medium sized radishes, halved and cut into ½” thick slices

¼ - cup vegetable oil

2 - tbsp rice vinegar or apple cider vinegar

2 - tbsp chopped fresh mint

Preparation

Heat the Combi steam oven in the Steam Mode 212 degrees.


Place the snap peas and asparagus in the perforated pan. Slide the perforated pan into the oven and cook for 6 - 8 minutes until the vegetables are tender but not limp.


Combine the oil and vinegar, add some sea salt and freshly cracked pepper set aside and chop the mint.


Cool the vegetables slightly then toss with the radishes and the prepared dressing. Fold in the mint when cooled.


Serves 4 - 6

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