Steam it

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Allen & Unwin, 2006 - Steaming (Cookery) - 399 pages
'Steam It' contains five chapters: starters; salads; main courses; sides; and desserts. A general introduction discusses methods and equipment for steaming, and the advantages of steaming food, and also gives hints and tips. Recipes are given with metric, imperial and cup measurements.
 

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Page 263 - Place the parcels in an ovenproof dish and bake for 8-10 minutes, or until the fish flakes easily when tested with a fork.
Page 30 - Sift the flour into a bowl and make a well in the centre. Gradually mix in the eggs and oil.
Page 393 - Pour the custard back into the saucepan and continue to stir over a low heat until the custard is thick enough to coat the back of a wooden spoon.
Page 102 - Melt the butter in a large saucepan over medium heat. Add the shallots and cook for 2 minutes, or until soft.
Page 232 - Heat the oil in a saucepan over medium heat, add the onion and cook for 5 minutes, or until soft and golden.
Page 199 - To make the tomato sauce, heat the oil in a large frying pan, add the onion, celery and carrot and cook for 5 minutes, stirring regularly. Add the tomato and sugar and season to taste. Bring to the boil, reduce the heat to very low and simmer for 20 minutes.
Page 90 - Pour in the coconut milk and cook over low heat for 5 minutes, or until absorbed. Remove the curry leaves. Add the lemon juice and season with salt and pepper, to taste.
Page 393 - Place the puddings in a roasting tin and pour in enough hot water to come halfway up the sides of the moulds.
Page 390 - Ladle into the ramekins and place in a roasting tin. Pour enough hot water into the tin to come halfway up the sides of the ramekins.
Page 228 - Melt the butter in a saucepan over low heat. Stir in the flour and cook for 1 minute. Remove from the heat and gradually stir in the milk.

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