Showing posts with label Silvana Franco. Show all posts
Showing posts with label Silvana Franco. Show all posts

30 October 2010

Miele Vanilla Poached Pears

I was invited to watch a cookery demonstration at the Miele showroom in London by the lovely TV chef, Silvana Franco. Silvana was using the steam oven and prepared a number of dishes that were suitable for children (and weaning babies).

The beauty of the steam oven is that more of the food’s nutrients are retained during cooking. In addition to this – and rather surprisingly – is the fact that there seems to be no transference of tastes in the foods cooked together in the steamer. This means that you can cook your main meal and dessert at the same time, thus reducing time spent in the kitchen; something that is always a winner for me!

One of the dishes that Silvana prepared was vanilla poached pears; a dish that is incredibly easy to prepare and delicious served warm or chilled. Below, I have included a recipe.

Vanilla poached pears

Ingredients (serves 4 young children):
  • 2 ripe pears, cored and cut into quarters or smaller pieces
  • 5 tablespoons of pressed apple juice
  • Half a vanilla pod, split
  • Greek yogurt or fromage frais to taste
Instructions:
  • Cut the pear pieces into suitable sizes (for children, these will need to be smaller). If making this for young babies, puree the pears once cooked.
  • Place the pears, apple juice and vanilla pod in a heatproof dish. Cover with clingfilm and steam at 100ºC for 4 to 6 minutes (depending on size and ripeness), until very tender.
  • If pureeing, do so while the pears are hot (remember to remove the vanilla pod). Otherwise, leave to cool for a short time and serve warm or chilled with a spoonful of Greek yoghurt or fromage frais.

28 September 2010

Miele steam oven butternut rissoto

I was invited to watch a cookery demonstration at the Miele showroom in London by the lovely TV chef Silvana Franco. Silvana was using the steam oven and prepared a number of dishes that were suitable for children (and weaning babies).

The beauty of the steam oven is that you keep much more of the nutrients in the food. The other thing that surprised me was that there seems to be no transference of tastes in the foods cooked together in the steamer, so you can cook your main meal and dessert at the same time, cutting down on time spent in the kitchen. Always a winner for me!

Here is a recipe for butternut risotto. Steamed risotto is so simple to make. Simply put all the ingredients together, cover and then steam. Remember that children under the age of 5 need more fat in their diets than adults, so don't worry about using butter and cheese. The guide below is for cooking in a steam oven, but you can adjust the timing for a regular oven.

Butternut risotto recipe (Serves 4 young children)

Ingredients
  • 350mml hot low-salt vegetable stock
  • 2 tsp Sundried tomato paste
  • 250g diced butternut squash
  • 2 garlic cloves, chopped
  • 100g risotto rice
  • Small knob of unsalted butter
  • 2 tbsp freshly grated Parmesan
  • Bunch of flat leaf parsley, roughly chopped
Instructions
  • Stir together the hot stock and sun dried tomato paste
  • Place the squash, garlic and rice in a large heatproof dish. Pour over the hot stock. Cover with cling film and steam at 100ºc for 30 minutes until the rice and squash are tender and the liquid has been absorbed.
  • Remove the cling film and then, using a fork, roughly mash the squash into the risotto.
  • Stir in the butter, cheese and parsley then serve.
  • * This should be blended for young babies.