Steam

Simple and delicious.

Simple, perfectly creamy mashed potato is the ultimate comfort food. Serve alongside just about anything.

A fragrant broth with steamed dumplings, mushrooms and cabbage, this soup is comfort food at its tastiest.

Banana leaves are sold in bundles in Asian food shops, greengrocers and some supermarkets. Use foil if banana leaves are unavailable. Note

This salad is simple and delicious with warm slices of haloumi cheese, wedges of avocado, asparagus and a zingy chive dressing.

Tofu is a great and healthy meat alternative. It is especially good for soaking up flavours like those in the sauces and dips which often accompany Asian finger foods.

Not suitable to freeze. Note

Serve these moreish mini croissants at your next party and watch as they quickly disappear.

We've used both orange and lemon rind in this recipe, together with the ginger and the steamed fish they create a lovely and exotic Asian aroma and taste.

Tasty crab cakes with a creamy tzatziki dip make a great starter to a casual dinner with friends.

Not suitable to freeze. Not suitable to microwave. Note

Fresh, herbed broad bean salad makes the perfect bed for this tender char-grilled chicken breast topped with chive butter.

If you are unable to buy fresh grapevine leaves, buy those that come vacuum-packed in brine. Be sure to rinse them under cold water and dry with absorbent paper before using. Note

We used sirloin for this recipe, although fillet and rump are also suitable. Note

Ginger and caramel go together beautifully in this ultimate winter dessert, especially when teamed with decadent calvados custard.

Veal and tomato dolmades, a family of stuffed vegetable dishes common in the Middle East and surrounding regions including the Balkans, the Caucasus, Russia, Central Asia.

These stuffed vine leaves are rich in flavour with almonds, raisins, herbs and burghul wheat all bound together and served with a refreshing yoghurt dip.

The veal can be marinated overnight. Note

We used corella pears for this recipe. You will need a bunch of watercress weighing about 350g in total to yield the leaves required for this salad. Note

Frittata tastes great hot, cold or at room temperature; it’s perfect at breakfast time or for lunch and is a hit with kids and adults alike. For a splash of colour and extra flavour, cut up some fresh parsley, basil or chives (or a combination of all three) to sprinkle on top. Note

Steamed vegetable wontons make a great addition to an Asian-style banquet spread. These mushroom and water chestnut wonton are full of flavour and have a great texture.

With lots of chocolate and ice-cream, you won't put a foot wrong with this fun kids' cake! From The Australian Women's Weekly's 'Children's Birthday Cake Book' cookbook, it's sure to bring back fond memories.

Not suitable to freeze. Not suitable to microwave. Note

Give your usual roast lamb dinner an extra protein kick with a side of broad bean mash. Finish off with a generous helping of mint sauce, and a glass of your favourite red.

This recipe will leave you with plenty of leftover café de paris butter, you can use it to make a spectacular kind of garlic bread or freeze it until you next cook steak.

Creamed corn, as I knew it, came from a can and I loved it on toast for a winter lunch. Fresh creamed corn is a world away – give it a try.

This steamed fruit pudding is gluten-free, dairy-free and egg-free.

A delicious Asian-style side dish of buk choy steamed with chilli oil from Australian Women's Weekly

Awaken your taste buds with this delicious, healthy salad.

After microwaving food for children, it is very important to thoroughly stir it to distribute the heat evenly. Then, you should ALWAYS test the temperature against your skin (dip in a clean finger, or place a small quantity of food on your lower lip). ­It should feel warm, not hot. Note

Just a little seasoning, a splash of olive oil and some lemon juice is all you need with freshly steamed spinach.

Labne is sometimes sold as ‘yoghurt cheese’. You can use the oil from the labne instead of the extra olive oil if you like. If you can’t find za’atar, you can make your own: combine 2 tablespoons toasted sesame seeds, 1 tablespoon dried thyme, 2 teaspoons sumac and 2 teaspoons salt. Note

These steamed Asian vegetables are low in fat and calories but big on flavour, with chilli, ginger and soy.

So hearty and warming, these pork and cabbage rolls will convert anyone to a love of cabbage dishes.

Dhal and paneer vegetable curry, cheese recipe, brought to you by Australian Women's Weekly

Broad beans are also known as fava beans. They mash up beautifully and work well as a dip, or spread on warm crusty bread with a drizzle of olive oil.

Creamy and delicious, when it comes to side dishes this celeriac mash is a star.

The tamarind is best described as both sweet and sour in taste, and is high in tartaric acid, sugar, B vitamins and, strangely enough, calcium. It compliments snapper beautifully.

Smoky and charred corn cobs with a sweet Japanese-style sauce.

Using fresh coconut for dishes like this will enhance the flavour immeasurably, and you’ll find that many greengrocers and supermarkets now sell plastic bags of shredded or grated fresh coconut in their Asian ingredient section. Another option is to buy a halved coconut at the greengrocer or Asian food store, remove and shred the flesh […]

Recipe is best made just before serving. Use the jam of your choice in this pudding. Note

Bring a little bit of Belgium to your kitchen with this classic dish. Serve with some crusty bread to soak up that delicious broth, and be generous with the finger bowls!

Fresh and fragrant snake bean salad with desiccated coconut and lime juice.

You can use feta cheese in place of goat’s cheese. Make pastry cases a week ahead; store in an airtight container. Prepare asparagus and tomatoes 8 hours ahead for asparagus mixture; cover, refrigerate separately. Assemble tarts just before serving. Note

To cover pudding, layer a sheet of foil and baking paper together, large enough to cover the top generously. With paper lengthways in front of you, fold a vertical pleat; this will give the pudding space to rise. Note

Serve these honey mustard cutlets with spare sauce from the pan drizzled over them to help season the green beans.

Healthy, fragrant and delicious Japanese vegetable gow gees with miso dipping sauce.

Interestingly enough, due to its shape, a tagine actually cooks by steaming, just like your microwave oven. Serve the tagine with steamed couscous with plumped raisins and finely chopped fresh coriander tossed into it.

Prawns can be shelled several hours ahead. Keep, covered in the refrigerator. Toast rolls and add filling just before serving. Note

Not suitable to freeze. Not suitable to microwave. Note

Healthy, fresh and authentic. The tastiest way to eat your greens!

Pudding can be made an day ahead, keep, covered, in refrigerator. Note

The pudding is at its best made on the day and served hot. The big day wouldn’t be complete without a pudding of some sort. If there’s a large crowd, especially where you have a range of different age groups, it’s a good idea to serve both a hot pudding – either traditional, or one […]

To prevent excess water leaching into the gratin, steaming is the best method to use for cooking the vegetables. Note

A small can of beetroot, drained and chopped, can be used instead of fresh beetroot. Note

Pak choy is a member of the same family as bok choy with the same mild flavour.

Rich, fruity and aromatic with brandy, this steamed Christmas pudding is gorgeous served warm with either brandy butter, double cream or vanilla custard.

Plump, juicy and fragrant with sesame oil, these sea scallops make a delightful starter for a special dinner.

If you don't have aioli to hand when you're making this prosciutto-wrapped prawns with bean salad recipe, you can add a teaspoon of crushed garlic to good quality mayonnaise to make your own.

With hints of lemongrass, ginger and lime leaf, these steamed salmon parcels will wow your tastebuds.

The salad and dressing can be prepared ahead and refrigerated separately. Combine just before serving Note

Preserved lemons, a dominant ingredient in North African cooking, are salted lemons bottled for several months; the flavour is distinctively perfumed. To use, rinse well and discard flesh, using rind only. You need to purchase a large barbecued chicken for this recipe. Note

Simple, healthy and packed with colour and flavour, this cauliflower and green olive salad is a tasty side dish, but also makes a great, light meal all by itself.

When fish is steamed in this way it is beautifully moist and tender and falls off the bone. The banana leaves create a touch of authenticity, while hot and sour Asian flavours complete this traditional dish.

A great first food for babies, this spinach purée is full of iron and perfectly healthy.

Chinese-style poached chicken with spring onion and coriander from Australian Women's Weekly.

The frittata can be made a day ahead, and kept, covered, in the refrigerator. Note

Onion jam can be made a day ahead; keep, covered, in the refrigerator. To serve warm, place in microwave-safe bowl, reheat in microwave on MEDIUM (50%) until warm. Note

These individual chicken, thyme and brandy pâtés make a great starter for a special dinner. You can use another dessert wine in place of the botrytis semillon if you prefer.

Use sashimi quality tuna; the loin is the best cut for this recipe. A non-stick pan is best to use for cooking the tuna. Don’t overcook the tuna, it should be rare. Make-ahead tips 8 hours Make filling; cover, refrigerate. Note