After over indulging in France I now find myself desperately trying to lose not only the extra weight I have gained from our recent trip but the weight that I didn’t lose from last year!
Bring on the Sirtfood diet. Now in the middle of week three it is going well. It is basically a Mediterranean diet which highlights a group of ‘sirt foods’ which have added health benefits.
The steam oven has been fabulous. Such a great appliance for healthy cooking as it really does highlight the flavours of the food by retaining all the nutrients. I have been adapting some of the recipes from the book to the steam oven which I may post later but in the meantime this is a quick and healthy mushroom dish I have cooked in the combi oven. If you only have a conventional oven you could try cooking them with a little water in the base of the pan under the mushrooms.
This is the first time I have cooked buckwheat grains in the steam oven. A vast improvement I have to say! Delicious cooked in vegetable stock but you will need to add a pinch of sea salt if you are using your own, home made stock.
Ingredients: Serves 2
6 large Field or Portabello mushrooms, wiped, stalks removed and chopped
1 tbsp Extra virgin olive oil
2 large cloves garlic, crushed
1 red birds eye chilli, seeded & chopped finely
3 spring onions, finely sliced
2 large handfuls of green kale, thinly sliced
Chopped walnuts
Grated good quality Parmesan cheese
Buckwheat to serve:
½ cup buckwheat, washed
¾ cup vegetable stock
pinch salt if using home made stock
Method:
- Place the buckwheat and stock into the solid tray and steam @ 100°C for 20 minutes.
- Remove from steam oven, wipe out cavity to prepare to turn to combi mode and set aside.
- Line the solid tray with baking paper. Remove the stems of the mushrooms and lay the whole mushrooms on the paper. Chop the mushroom stalks finely.
- Heat the oil in a heavy based pan and saute the spring onions, garlic, mushroom stalks and chilli. Reduce the heat and cook for 5 minutes until soft.
- Increase the heat a little, add the kale and stir well. Cover pan and cook for another few minutes until just cooked but still a great colour with a little bite.
- Brush the base of the mushrooms with a little olive oil.
- Spoon the filling into the mushroom cavities pressing down the kale. Sprinkle with chopped walnuts and the finely grated parmesan cheese.
- Bake in the combi oven on Combination mode @ 180°C + 30% steam for 15-20 minutes depending on the size of your mushrooms.
Serve with the buckwheat on the side for a delicious sirt dinner 🙂
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