Steamed Oriental Cod & Vegetables
Using a steamer is not something I do very often. This recipe however, has swayed me to use it more. It was so simple to make and as a bonus, incredibly nutritious. Steaming is one of the best ways to cook vegetables as it helps to preserve the nutrient content. It is especially good for maximising your vitamin C content, which can easily be leached out of vegetables if cooked in water. Vitamin C keeps your immune system strong and so is especially good in winter for fighting off all those colds.
The steamer I have is part of my multi-cooker, which also can be used to slow cook. The buttons are easy to feel and when you press them they beep, allowing me to get audible feedback on what I am doing. The key is to remember how many beeps it is to programme each setting I need. Unfortunately, As I don’t use it very often, i’m not good at remembering and so have to get Neil to step in and set it up at times. The lesson from this is that I need to make use of it more.