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Herbed Mushroom Flan


You can use a variety of mushrooms and even add in some dried (reconstituted) exotic mushrooms for added flavor and of course some fresh chanterelles would be exceptional. Best of all any flan that doesn’t get eaten can be reheated in the Combi steam and taste just as good as when freshly cooked.

For this herbed mushroom flan, you can even add in some dried exotic mushrooms for added flavor. Best of all any flan that doesn’t get eaten can be reheated in the steam oven


1 tbsp unsalted butter

1 tbsp olive oil

2 cloves garlic, minced

8 oz assorted mushrooms, cleaned and chopped

2 tbsp fresh parsley or

¼ tsp herbs de Provence

1 cup cream

3 large eggs

¼ cup freshly grated Parmesan cheese

6  4 oz ramekins or 1 8” tart pan


Heat a medium sized skillet over moderate heat. Add the butter and oil and when the butter has melted increase the heat and stir in the mushrooms. Cook for a few minutes until the mushrooms release their juices then stir in the garlic and parsley or herbs de Provence. Cook for 6 - 8 minutes until the mushrooms have softened. Remove from the heat and set aside to cool.

Heat the oven in the Steam mode 100% Humidity + 212 degrees.

Grease each of the ramekins with a little spray oil and place into the perforated pan.

Divide the mushroom mixture evenly between the ramekins, and top them with some parmesan cheese. 

Combine the cream and eggs with a dash of salt and some freshly ground pepper and whisk until well combined. Fill each ramekin ⅔ of the way with the cream and eggs. 

Cook for 25 - 30 minutes until set.


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. 


Larissa Taboryski


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


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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