Healthy and delicious Valentines recipes

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Frederick Forster, winner of the coveted title Craft Guild National Chef of the Year, has created a range of tasty, healthy steamed recipes for Miele.

Frederick, who has worked with some of the world’s top chefs, including Raymond Blanc, Michel Roux Jr., Gordon Ramsay and Thomas Keller, is now working with Miele to design a range of recipes that showcase the way in which cooking with steam can transform food and flavour.

Beef Beansprout

Ingredients; Serves 2

2 x 180g beef fillets

10ml vegetable oil


150g beansprouts

15 leaves coriander

5g fresh ginger (thinly sliced)

20ml soya sauce

100ml olive oil

1 tablespoon toasted sesame

1 lime

150g mixed micro salad leaves



  • Heat up a frying pan until very hot
  • Season the beef, then panfry for about two minutes to colour all over
  • Once done, rest on a wire rack for 10 minutes
  • Transfer to a steamer tray and then cover with cling film, ready for steaming at 100 degrees for 10 minutes
  • For the salad, simply mix all the ingredients together and season
  • Once the beef has been steamed, rest for 5 minutes and then slice thinly and place on two warm plates
  • Spoon some of the salad marinade over the beef and then place the salad on top

 Chocolate Cake with Poached Fruit and Pistachio Cream


Ingredients; Serves 2


110g dark chocolate

145g white breadcrumbs

25g almonds

25g caster sugar

225ml milk

200ml crème fraiche (1/2 fat)

3 eggs separated

1 teaspoon vanilla essence


Chocolate Sauce

170g evaporated milk

4 tablespoons milk

225g dark chocolate


Poached Fruits

250 mixed berries

1 pear

½ litre water

1 cinnamon stick

1 star anise

200g caster sugar

Pistachio cream

100g chopped roasted pistachio

200ml double cream

1 tablespoon icing sugar


Method – Pistachio Cream

  • Mix the cream and sugar together and then whip with a whisk
  • Add the pistachio and then fold in and keep chilled

Method – Cake

  • Melt the chocolate, caster sugar, milk and vanilla
  • Take off the heat, then add the crème fraiche
  • Mix the almonds and breadcrumbs together, and then pour chocolate into mix
  • Add the yolks, then whip the egg whites to full peak and then fold in
  • Place into a lined steamer tray and steam at 100 degrees for 50 minutes
  • For the sauce place all the ingredients together and melt on a low heat
  • To poach the pears and fruits, boil the water, sugar and spices for one minute
  • Peel the pear and remove the core
  • Poach until soft on gas mark 4 for 12 minutes, until just cooked. Then allow to cool
  • Once cooled add the other fruits and leave to soak for six minutes
  • To serve, cut a slice of the cake and place in centre of plate, spoon some sauce by the side.  Scatter some berries over the cake and top with the cream then serve

Frederick Forster has created a range of healthy recipes for Miele. Learn how to recreate them on one of the Creative Living Courses with Frederick. To book, call 0845 365 6610 or visit


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