Cooking with Redmond – Steamed Coconut Buns

Cooking with Redmond – Steamed Coconut Buns

I bet we all love a good dessert after our main meal of the day; something sweet, moreish and ideally easy to prepare. Lately we have been trying to cut down on the number of cakes we munch our way through, a littleJ. So as a distraction I have ventured into the world of steaming and have experimented with some healthier dessert options. We used our Redmond Multicooker to prepare some coconut buns… If you never heard about multicookers, they are actually pretty clever machines which let you cook, bake, shallow and deep fry and of course steam all in one utility… very minimalistic; if you missed my full review you can read it here… Now, back to the buns… well as it turned out our steamed coconut buns couldn’t be easier to make. They are totally fool proof and can be adapted to suit any taste.

Ingredients:

For the buns:

  • 400g tin of coconut milk
  • 2 empty coconut tins of self-raising flour
  • Pinch of salt
  • 1tsp bicarbonate soda

For the filling:

  • 50g dehydrated coconut
  • 1tbsp golden syrup

or

  • 2tsp light cane sugar
  • 1tsp cinnamon

Method:

Let’s start with the filling…

Cooking with Redmond - Steamed Coconut Buns

Whichever you are going for, all you need to do it to mix the ingredients together, so you either mix coconut with golden syrup (messy business but don’t give up… they will combine eventually, much easier if you warm the golden syrup up first) or the sugar and cinnamon.

Then prepare 10 muffin cases (we used silicone ones, if you are opting for paper ones double them, just in case). Our steamer basket will only take 5 at a time, so if you want you can make just a half sized batch and steam them all in one go or like us you will have to steam them in two batches.

Now, for the buns themselves…

Pour the coconut milk into a food processor or a large bowl if you will be using your hands.

Then how handy is this… just use the empty coconut milk tin to measure out the self-raising flour; sift two full tins into your coconut milk.

Add the salt and bicarbonate soda and mix until you achieve a smooth dough.

Place the dough on a lightly floured surface and work until you can shape it. It is very sticky and messy dough but it is worth it, wet your hands with some water to help minimise the stickiness 🙂

Cooking with Redmond - Steamed Coconut Buns #cookingwithredmond

Split your dough into 10 equal parts (more or less), roll them out into thin flat rectangles and fill either with your coconut or cinnamon mixture, then take one of the short ends and start to roll until you end up with a log in your hand. Squish the ends over to seal up the ends. Your bun should be fairly ball shaped by now from all the working, just simply place it into one of the muffin cases and repeat the whole process with the next piece of dough.

Place your filled muffin cases in a single layer into a steamer basket. Remember not to overfill your muffin cases; the buns will grow and if you have added too much mixture they will end up sticking to your Redmond lid once they are full cooked.

Cooking with Redmond – Steamed Coconut Buns #cookingwithredmond

Fill the main cooking bowl with 800ml of water, as per the steaming instructions.

Place the steaming basket, filled with your buns, on top and close the lid.

Cooking with Redmond #cookingwithredmond

Turn your multicooker on and pre-set to Steam (we used Steam vegetables); set the time for 10 minutes.

Cooking with Redmond

It will take about 10-12 minutes for the timer to start counting down… but don’t worry your buns are safe there.

Once the program is up, remove the buns from the steaming basket and load again with the remaining five buns and repeat the cooking, or should I say steaming, process.

1.Cooking with Redmond – Steamed Coconut Buns 2. Cooking with Redmond – Steamed Coconut Buns

The buns are light and fluffy. They aren’t overwhelmingly sweet (unless you have seriously overfilled them with goodies). They make for a lovely afternoon treat and can be eaten on their own or with the addition of a spread of your choice.

Remember also, this is a very versatile recipe. Simply remove the sweet elements to have a simple plain, albeit coconut flavoured, bun as a base for building on. You can also add a spicy filling to take your buns down the savoury route to dinner. The options are as good as your imagination.

So, what do you think?

Do you like our twist on coconut steamed buns?

*Recipe commissioned by Redmond
**Recipe based on Jamie Oliver 15 minutes Coconut Steamed Buns

Cooking with Redmond – Ultimate One Pot Beer Infused Beans

Cooking with Redmond Multicooker – Ultimate One Pot Beer Infused BeansI am finding that having a new gadget in the kitchen, I am of course referring to my Redmond Multicooker, is very inspiring when it comes to the creation of new recipes.

Cooking in a multicooker is easy so long as you follow the recipe, use the correct cooking program and time schedule that are provided. However when it comes to creating a brand new recipe things can get a bit tricky… it is a prime example of trial and error at the beginning but once you are experienced in the use of it, things get a lot easier.

Yesterday we decided to experiment a little. We love BBQ and all things smoked, so the plan was to adapt our favourite Smoked Beans recipe to be suitable for the multicooker as we didn’t really want the hassle of starting the BBQ.

Smoked Beans are delicious and we very often use our outdoor smoker the whole year round but sometimes you really just want something fairly quick and easy and cooking in a multicooker couldn’t be easier. The compromise is of course the loss of the actual real life smoky taste and thus we would be achieving flavour heaven by a subtle mix of ingredients 🙂

Ingredients:

  • 250g smoked bacon
  • 250g precooked meat (best way to use leftovers!) or sausages as your fall-back
  • 1 white onion
  • 1 red onion
  • 3 cloves of garlic
  • Small piece of ginger
  • 1 tin of cannellini beans
  • 1 tin of red kidney beans
  • 50g dark brown sugar
  • 4tbsp ketchup
  • 4tbsp BBQ sauce
  • 2tbsp molasses
  • 2tbsp Worcestershire sauce
  • 1tbsp Dijon ready-made mustard
  • 1tbsp cider vinegar
  • 1tsp smoked sweet paprika
  • 1/2tsp dry mustard
  • 1/2tsp salt
  • 1/2tsp fresh ground pepper
  • 1/2tsp cayenne pepper
  • 1/2tsp dry chilli flakes (optional if you fancy more heat)
  • 250ml beer (preferably a real ale sort of beer)

Method:

Chop the bacon into small chunks.

Cut the meat or sausage (or both) into chunks as well and set aside. We also used two packs of pork ham and cut it into thick strips.

Peel and finely chop onions.

Mince garlic and ginger.

Drain and rinse both cans of beans.

Cooking with Redmond Multicooker – Ultimate One Pot Beer Infused Beans in the makingPre-set your multicooker to Fry (we set fry vegetables) and set time to 6 minutes.

Pop bacon into your multicooker and press start.

The machine will take 3 minutes to heat up and get into ideal frying temperature.

Once the timer starts going down and you see number change to 5, pop the lid open and swiftly add onions, garlic and ginger; stir well, close the lid and let the frying program finish.

Cooking with Redmond Multicooker - Ultimate One Pot Beer Infused Beans in the makingNow when the frying stage is done it is time to add everything else. Pop all your remaining ingredients into your multicooker including the beer, stir well and close the lid.

Set multicooker to Stew and set time to 1 hour 30 minutes.

Nothing is going to burn or stick, so you can just let it cook and relax.

When the time is up, you are ready to eat.

Enjoy!

Cooking with Redmond Multicooker – My Ultimate One Pot Beer Infused BeansCooking with Redmond Multicooker - Ultimate One Pot Beer Infused BeansCooking with Redmond Multicooker - My Ultimate One Pot Beer Infused BeansDo you like beans?

What’s your favourite beans recipe?

*Recipe commissioned by Redmond.

What’s Cooking – Fresh Mushroom Soup

What’s Cooking – Fresh Mushroom Soup

I love mushrooms. I think my love for them has its roots in my childhood as every year we would go camping to the woods and one of my favourite activities (in addition to swimming and rolling on a sandy beach by the lake) was mushrooming. Every year we would come home with a car boot filled with dried mushrooms ready for the winter season.

My mum would often cook mushroom soup but it was always based on those dried mushrooms we had picked during the summer. So without even noticing it, it turns out I’ve never had a fresh mushroom soup… until now.

Ingredients for Fresh Mushroom Soup

Ingredients:

  • 300g mushrooms
  • 500g potatoes
  • 2 carrots
  • 2 onions
  • 2l stock, I used a chicken stock from Knorr
  • 1 Knorr Garden Herbs Flavour Pot
  • Salt (optional)
  • Cream (optional)

Method:

Chop the mushrooms, potatoes, onions, and carrots into small cubes of your desired size.

Place the mushrooms into your cooking pot, add the stock, flavour pot and mix well. I used 2 Knorr stock cubes to make 2 litres of stock (the packaging would advice 4 cubes for this amount of water but I didn’t want my soup to have too strong chicken flavour).

Bring up to a gentle boil and cook for 20 minutes.

After this time remove any scum (if there is any) and add all remaining ingredients.

Cook for further 40 minutes.

After this time you are ready to serve.

Fresh Mushroom Soup in the making

I actually cooked my soup in a Redmond Multicooker (you can read all about it here). If you have one too the cooking instructions are as follows: Chop the mushrooms, potatoes, onions, and carrots into small cubes of your desired size. Place mushrooms into the bowl, add stock, flavour pot and mix well. Close the lid. Press “Menu” button to select “SOUP” program. Use “Hour/Min” and then “Cooking Time” buttons to set the time of 1 hour. Press “Start”. 40 minutes before the program finishes, re¬move the scum, add vegetables and stir well. Cook until the program finishes.

This is a really light and tasty soup. I think it would work pretty well with a veggie stock, but I simply didn’t have any. Depending on the type of stock you are using you might want to check the salt level and maybe add some if needed. For me it wasn’t necessary as the two cubes of chicken stock had more than enough flavour so I could skip adding any additional salt.

What’s Cooking – My Fresh Mushroom SoupWhat’s Cooking - Fresh Mushroom Soup.

The soup can be served “plain” or with added cream (much better in my opinion).

If you decide to add cream I would suggest adding it just before serving to each bowl; this way your remaining soup will last longer in the fridge.

If the lumps are going to be a problem for you, such as if it is for young children then a quick blast with a blender and bingo you have a type of cream of mushroom soup.

What’s Cooking – Fresh Mushroom Soup.What’s Cooking - Fresh Mushroom Soup

Do you like mushroom soup?

If not, why not? what‘s wrong with you?

It cooks, it fries, and it bakes… my journey with a Redmond Multicooker

1. Redmond MulticookerA good few months ago I was gifted a beautiful looking Redmond Multicooker to “play with”. At first Mark wasn’t too impressed as any new appliance in the kitchen inevitably means less work top space; but as it ended up it actually helped us save some space 🙂

My Redmond Multicooker (RMC-M4502E ) has 34 programs – 16 automatic and 18 manual programs which enables you to cook meat, fish, poultry and seafood, vegetables, oatmeal, soup, pasta; deep fry, make yogurt and desserts, bake, and more! 3D heating helps save valuable minerals and vitamins in the food. The Redmond Multicooker features a wide temperature range from 40°C up to 160°C in handy 20°C intervals and cooking times range from 5 minutes all the way up to 12 hours in 5 minute intervals. It is perfect for making traditional meals, as well as yogurt, cottage cheese, fondue, French fries, and nuggets; it can also bake bread or cakes, prepare baby food, proof dough, pasteurize, sterilize, and more. And in this hectic modern life if you are late for dinner it will keep it warm for you for up to 24 hours 😉

Sounds good, doesn’t it?

I found this lovely introduction video which shows the cooker in its full glory.

If at this point you are wondering why you would need it… well let me explain…

Firstly, the Redmond Multicooker offers a fully automated cooking system, which means that you can simply pop your ingredients in and forget about it until it beeps 🙂 unless you are cooking a recipe which requires you to add something mid cook of course. Sometimes our busy lifestyle gets on top of us, and I bet we have all had at one time or another a cooking disaster resulting in a burnt dinner because we didn’t turn the stove off on time because we are distracted with the phone, kids or another emergency that requires immediate attention.

Secondly, due to its enclosed nature, cooking in it doesn’t present any hazard. We all know what toddles can be like… little hands go everywhere… using a multicooker means no risk of potential injuries… no hot surface to get burned on, no risk of running into the cooker with giant pot of soup or stew cooking on top.

Third, a Redmond Multicooker actually helps you to save space. Instead of a steamer, rice cooker, deep fat fryer, or a separate baby food warmer all you have is one machine, which does it all. It is an ideal all in one cooker for small kitchens. Not only does it save space, it also saves money as cooking in it is much cheaper than using an energy hungry stove or an oven, and it’s an absolute doddle to clean.

2. Redmond Multicooker

A Redmond Multicooker comes with a good range of handy accessories that include: a steam basket, deep fry basket with handle, measuring cup, serving spoon, tirpaddle, spoon/paddle holder, bowl extraction tongs and of course the main cooking bowl which has a durable non-stick coating.

We have cooked a range of dishes in our Redmond Multicooker and I would like to share with you two of my favourite.

First I want to tell you about a Fresh Mushroom Soup.

To be honest I’ve never had a mushroom soup based on fresh mushrooms before but it tastes great and the smell is simply amazing. The best part is that you can actually have this one soup served three different ways and it will taste ever so slightly different.

Redmond Multicooker and Fresh Mushroom Soup

“Plain” just as it comes from the cooker.

Redmond Multicooker and My Fresh Mushroom Soup

With added cream, which makes it more mellow and creamy (surprise, surprise).

With or without the added cream but blended into a silky smooth creamed soup (I am sorry no picture of this one).

Redmond Multicooker and My Banana Nut Cake

The second recipe I would like to share with you is for a Banana Nut Cake. We were a bit sceptical when it comes to baking in our multicooker, but just have a look at this cake… I am not sure I would be able to get a bake like this in my traditional oven to be honest.

Redmond Multicooker and Banana Nut Cake

Baking in a Redmond Multicooker sounds a bit tricky… This is due in part because mid way through the bake you have to flip the cake over. I was terrified the first time we tried it. I simply thought that my cake was going to fell apart… but it didn’t…

Redmond Multicooker and Banana Nut Cake in the making

… actually the whole turning process was extremely easy and straightforward: use tongs to remove bowl; put a large plate on top of the bowl, turn cooking bowl upside down allowing your cake to fall onto the plate and then simple slide the cake back into cooking bowl, the whole action took less than 30 seconds… it sounds much more complicated than it actually is.

Redmond Multicooker RMC-M4502E is priced at £139.90 and it can be purchased from their website at Multicooker.com. This is a mid range multicooker; their basic model starts from just £69 and goes up to £184.90 which will give you a pressure multicooker.

I really like my multicooker 🙂

What do you think about it?

Would you like one?

Does it sound like something you might be interested in?

*I was compensated for my time needed to fully test Redmond Multicooker.