Sole on a bed of mushrooms

Make 4 servings.

900g fresh sole fillets

225g fresh mushrooms

1 tablespoon lemon juice

1 cup parsley

2 cloves of garlic

1 teaspoon salt

1/2 teaspoon pepper

4 teaspoons butter

Chop the parsley and garlic, mix together. Clean, slice and distribute mushrooms evenly. Sprinkle with 1 teaspoon lemon juice. On each of 4 sheets of aluminium foil (10x13 inches) lay out one fourth of the mushrooms. Top with some of the parsley garlic mixture. Sprinkle with salt and pepper.

Cut the sole fillets into serving size portions, if necessary. Place the fillets onto the mushrooms, sprinkle with 2 teaspoons lemon juice and the rest of the parsley-garlic mixture.

Wrap each foil sheet into a packet. Place packets into the steaming bowl. Cover and cook for 10 to 12 minutes. Remove from steamer and unwrap. Serve each with 1 teaspoon butter on top.

Tip : Try substituting the butter with salad dressing or mayonnaise for a tasty summer dish.

Cauliflower with chive cream

Make 4 servings.

900g cauliflower florets

1 3/4 cups light (whipping) cream

2 tablespoons chives, chopped

1 teaspoon salt

1/2 teaspoon pepper

Clean the cauliflower florets and place in the steaming bowl. Cover and cook for 10 to 12 minutes.

Meanwhile combine the cream, salt and pepper in a medium saucepan over medium heat. Heat to almost boiling point.

Add the chopped chives.

Remove the cauliflower from the steamer. Arrange a serving platter. Pour the chive sauce over the top. Serve immediately.

Tip : Serve this elegant dish with poultry or fish fillets.

Salmon steaks with fennel

Make 4 servings.

4 salmon steaks, each about 2 cm thick

2 tablespoons fennel seed

1/4 cup butter, melted

1 1/2 teaspoons lemon juice

1 teaspoon salt

1/2 teaspoon pepper

Season the salmon steaks with salt and pepper. Sprinkle with fennel seed. Place each steak into the steaming bowl. Cover and cook for 6 to 8 minutes.

Mix together the melted butter and lemon juice. Remove the salmon from the steamer. Carefully remove any skin from the cooked salmon. Arrange salmon on a serving platter. Brush with butter-lemon mixture and serve.

Tip : For a more traditional flavour, substitute the fennel seed with dill leaves.

Caramel custard

Makes 4 servings.

3 cups milk

1 cup sugar

3 eggs

1/4 teaspoon vanilla extract

1 teaspoon water

Heat 1/2 cup of sugar and 1 teaspoon water in a medium saucepan over low heat, stirring constantly, for 8-10 minutes, until a golden caramel syrup forms.

Divide the caramel between 4 custard ramekins, making sure to cover the bases and sides well.

Scald the milk in a double boiler. Set aside. Beat the eggs and remaining 1/2 cup of sugar with an electric mixer on medium speed.

Slowly add the scalded milk to the mixture. Beat at low speed for 1 minute, or until mixed thoroughly. Add the vanilla, continue mixing at low speed for 1 additional minute.

Divide the custard mixture evenly into caramel prepared ramekins. Cover each with a small square of aluminium foil. Place each ramekin into the steaming bowl. Cover and cook for 10 minutes. Remove ramekins from the steamer and allow to cool. When cooled, turn each custard out onto a serving plate and serve.