'Just 5 delicious recipes that my 3 kids will actually eat too.'

My mum can’t cook but she gives great parenting advice. 

“Kids need consistency” is one of her favourites. 

As a parent of three small girls, this has become my mantra. Whether it’s setting house rules, sticking to sleep routines or having recipes on rotation, the aim is to keep things predictable. 

The kids know what to expect and this has helped our household run (relatively) smoothly in our first whirlwind year as a family of five. I can see that our girls thrive in consistency, after a busy day at school or daycare they’re comforted by the rhythm of routines, the reliability of knowing what comes next, and the feeling of safety that comes with it.  

It’s not just good for the smallest members of our household. I love my kids but I need time without them. Time to work, workout, catch up with friends, do hobbies... okay, hobby... okay, fine: watch TV. Creating a regular, consistent routine means my husband and I know what needs to get done, so it’s easier to fairly divide things up. Far from boring, it reduces the number of decisions I have to make which in turn reduces my mental load, meaning more headspace and energy for fun things. 

If you want to introduce more consistency, and ultimately get more time back for life, I’ve found the easiest place to start is in the kitchen. 

Between the lunchboxes, baby weaning, meals and snacks, food prep is just nonstop. Luckily I like cooking, and despite my genetics, consider myself to be quite a good cook. Even still, it’s draining to constantly find and follow new recipes. 

My favourite recipes right now are all ‘set and forget’. It's the best type of multitasking because you can prep in the morning, nap time or before school pickup when there’s a bit more time and a few less small people requesting things from me. Then you can leave things to cook while you get on with life, and your meal is *magically* ready when you are. 

A Miele steam oven is handy for this as they come standard with automatic menu programs and separated steamer trays so you can cook several parts of a meal at once. You just press a couple of buttons and the temperature, cooking duration and sequence are determined automatically. 

No more over-cooked fish served with undercooked potatoes.

If the mention of steam cooking is giving you flashbacks to that guy at work stinking up the work kitchen microwaving his steamed chicken and broccoli every lunch break: forget it. The cooking possibilities with Miele steam ovens are endless. Think poached eggs for breakfast, delicious creamy risotto for lunch and perfectly cooked fish for dinner. You can also make restaurant-level desserts like cheesecakes and brownies. That guy from your work was on to something though, steam cooking is a really healthy way to cook as you can skip the oil and it locks in the nutrients of your ingredients.

Miele's combi steam oven does mean you can bake, steam and roast all in one oven. For new parents, the draw card is also using the steam oven to sterilise bottles and steam food for purees when starting solids.

If you need recipe inspo to get you started with steam cooking, here are the recipes I have on rotation to cover any occasion.

1. Lamb Shoulder with Creamy Polenta and Gremolata

Image: Miele.

Eating out is insanely expensive, and when you might want to factor in finding and paying for a babysitter it becomes more of a chore than a treat. I’m finding it’s much more fun to host friends for Sunday lunch (bonus points if we can get all the kids down for a nap or movie time while we catch up). This is my go-to entertaining recipe, because serving up anything called “gremolata” is such a flex. You can prep everything earlier in the day, then let the oven do the rest, so you’re not stuck in the kitchen cooking when guests arrive. 

Ingredients

Lamb shoulder

• 1 brown onion, roughly chopped
• 6 garlic cloves, crushed
• 2 tsp fine sea salt
• 1 tsp black pepper
• 1 long red chilli, deseeded and thinly sliced
• ½ bunch oregano
• 6 sprigs thyme
• 80 ml (1/3 cup) vegetable oil
• 2 kg boned lamb shoulder

Creamy polenta

• 500 ml (2 cups) milk
• 700 ml (2 2/3 cups) water
• 170 g (1 cup) polenta
• 70 g butter, diced
• 150 g parmesan, finely grated
• Salt and pepper, to taste

Gremolata

• 2 tbsp (40 ml) olive oil
• ¼ cup lemon zest
• 1 garlic clove, crushed
• ¼ cup flat leaf parsley, finely chopped
• Salt and pepper, to taste

Method

Lamb shoulder

1. Blend or process the onion, garlic, salt, pepper, chilli, oregano, thyme and oil until smooth.

2. Sear the lamb until golden  

3. Place the lamb shoulder onto a roasting tray. Rub the paste evenly over the lamb.

4. If using a Miele Steam Oven: 

• Place the lamb into the combi steam Pro oven on shelf position. 
• Select user programmes and create the following:
  • Stage 1: Select Combi mode: Fan Plus at 225°C + 10 per cent moisture + 30 minutes.
  • Stage 2: Select Combi mode: Fan Plus at 120°C + 80 per cent moisture + 3 hours.
• Save and start programme.

5. If using a traditional oven:

• Place the lamb in a roasting dish and pour 500 ml chicken stock around the lamb. 
• Cook for 2 hours on Conventional at 170°C.

Creamy polenta

1. Combine the milk and water in a large saucepan and place on high heat, induction setting 8. Heat until just below boiling point.

2. Reduce the heat to induction setting 4 and gradually add the polenta, whisking constantly.

3. Cook for a further 30 minutes or until polenta is cooked, stirring often.

4. Remove from the heat and whisk in the butter and parmesan.

5. Season to taste.

Gremolata

1. Combine all ingredients together, season to taste.

To serve

1. Remove the lamb from the oven, rest for 10 minutes.

2. Gently shred the lamb with two forks. Serve with the polenta and gremolata.

2. Salmon with Sticky Soy Sauce and Herb Rice Pilaf

Image: Miele.

Salmon is my all-time favourite food and nothing makes me sadder than accidentally overcooking it, which is why I love this recipe which takes the guesswork out.

Ingredients

Marinated salmon

• ½ tbsp lemongrass stems, white part only, finely grated
• 125 ml light soy sauce
• ½ bunch coriander, roughly chopped
• ½ tbsp ginger, finely grated
• 1 garlic clove, roughly chopped
• 4 x 130-150 g salmon fillets, skinless and pin boned

Sticky soy sauce

• 100 ml light soy sauce
• 100 ml sweet soy sauce
• 2 ½ tbsp honey

Herb rice pilaf

• 1 cup jasmine rice, rinsed
• 300 ml chicken stock
• 75 ml coconut cream
• 6 makrut lime leaves, bruised
• 150 g sugar snap or snow peas, sliced
• 50 ml fish sauce
• 1 spring onion stalk, sliced
• ½ cup basil leaves, chopped
• ½ cup coriander leaves, chopped
• ½ cup unsalted peanuts, roasted and chopped

Method

Marinated salmon

1. Blend or process the lemongrass, soy, coriander, ginger and garlic In a food processor until smooth.

2. Place the salmon in a glass or ceramic dish and drench with the marinade. Cover and refrigerate for at least 1 hour to marinate.

3. Place the salmon into an unperforated steam container. Cover with 1 tablespoon of sticky soy sauce.

4. Select Combi mode: Fan Plus at 70°C + 70 per cent moisture. Place the salmon on shelf position 2 and cook for 20 minutes.

Sticky soy sauce

1. In a small saucepan on medium-high heat, induction setting 7, heat the marinade ingredients until just below boiling, approximately 2-3 minutes.

2. Reduce the heat to low, induction setting 3 and cook for 25 minutes, or until the sauce has reduced by one third.

Herb rice pilaf

1. In an unperforated steam container, combine the rice, stock, coconut cream and lime leaves.

2. Place in the steam oven and Steam at 100°C for 14 minutes.

3. Add the snow peas, fish sauce and spring onions to the steamed rice. Stir to combine and Steam at 100°C for a further 1 minute.

4. Remove the rice from the steam oven and discard the lime leaves. Add three quarters of the chopped herbs and peanuts. Stir to combine. If needed, add another 1-2 teaspoons of fish sauce to taste.

To serve

1. Spoon the herb rice pilaf into warm bowls and top with a piece of salmon. Drizzle with sticky soy sauce and garnish with fresh herbs, chopped peanuts, chilli and lime wedges.

3. Prawn and Fennel Risotto

Image: Miele.

With less than 10 minutes of prep time, this is such a luxury lunch for minimal effort. The recipe makes four serves, so double it to guarantee lunchtime leftovers.

Ingredients

• 1 small brown onion, finely diced
• 2 garlic cloves, sliced
• ½ fennel bulb, core removed, diced
• Reserve fennel fronds for garnish
• 40 g butter
• 200 g (1 cup) Arborio rice
• 500 ml (2 cups) fish or vegetable stock
• 60 ml (¼ cup) verjuice
• 250 g green prawn meat, diced
• 120 g (1 cup) peas, fresh or frozen
• 1 tbsp cream
• Salt flakes and pepper, to taste
• 2 tbsp finely chopped parsley
• 2 tbsp finely chopped dill

Method

1. Place the onion, garlic, fennel and butter into an unperforated steam container and Steam at 100°C for 3 minutes.

2. Add the rice, stock and verjuice and Steam at 100°C for 18 minutes.

3. Add the prawns and peas and Steam at 90°C for a further 2 minutes.

4. Stir through the cream, season to taste and add the herbs. Cover with foil and allow to stand for 3-5 minutes before serving.

4. Farro Lentil and Lemon Pepper Chicken Nourishing Bowls

Also known as "Rainbow bowls”, the pretty colours are a great way to get everyone excited about eating more vegetables. All the elements can be prepared and kept in airtight containers in the fridge for easy assembly at dinner time.

Ingredients

Nourishing bowls

• 200 g (1 cup) dried whole farro, rinsed well and drained
• 50 g (¼ cup) dried black beluga or du puy lentils, rinsed and drained
• 375 ml (1 ½ cups) water
• ½ tsp salt flakes
• 2 chicken breasts (approximately 250 g each)
• 1 lemon, zested
• 2 garlic cloves, finely grated or crushed
• 60 ml (¼ cup) extra virgin olive oil
• 1 tsp salt flakes
• Pepper, to taste
• 2 corn cobs, husks removed

Basil vinaigrette

• 1 large bunch basil (approximately 3 large handfuls)
• 80 ml (⅓ cup) extra virgin olive oil
• 60 ml (¼ cup) red wine vinegar
• 1 garlic clove
• ½ tsp salt flakes

To serve

• 2 handfuls of fresh rocket
• 1 cup thinly sliced red cabbage
• 1 large handful sugar snap peas or snow peas, thinly sliced
• 1 large handful of cherry tomatoes, sliced in half
• 1 avocado, thinly sliced
• 100 g Greek feta, roughly crumbled

Miele accessories

• Unperforated steam container
• Perforated steam container

Method

Nourishing bowls

1. Place the farro, lentils, water and salt into a small unperforated steam container and stir, ensuring the grains are evenly covered by the water.

2. Place into a steam oven and Steam at 100°C for 20 minutes.

3. While the farro and lentils are cooking, add the chicken breasts, lemon zest, garlic, olive oil, salt, and pepper to a medium-sized bowl and coat the chicken evenly in the mixture.

4. Preheat a large frying pan on medium-high heat, induction setting 7.

5. Add the marinated chicken and the corn and sear the chicken on each side, about 2 minutes on each side until golden brown. Turn the corn as you turn the chicken.

6. Remove the chicken and corn and place into a perforated steam container.

7. Once the farro and lentils have cooked for 20 minutes, add the chicken and corn to the steam oven above the tray of farro and lentils and steam at 85°C for a further 8 minutes.

Basil vinaigrette

1. Place all of the ingredients into a blender and blend until smooth.

2. Set aside until ready to use.

To serve

1. Divide the farro and lentil mixture into 4 bowls.

2. Add the fresh rocket, thinly sliced cabbage, sliced snow peas, cherry tomatoes, avocado, and feta.

3. Now add some sliced chicken and corn.

4. Drizzle with the basil vinaigrette and sprinkle with some pepper and salt flakes.

5. Raspberry and Chocolate Mini Cheesecakes

Image: Miele.

These cheesecakes give high-end patisserie vibes, but are surprisingly easy to make – especially if you use pre-made chocolate biscuits. Any berries can be used for this dish, but raspberries are particularly good.

Cheesecakes

• 200 g chocolate biscuits, crushed
• 50 g butter, melted
• 375 g cream cheese, at room temperature
• 1 tsp vanilla extract or paste
• 100 g (1/3 cup) mascarpone or sour cream
• 150 g (¾ cup) caster sugar
• 2 eggs
• 50 g raspberries

Raspberry coulis

• 75 g raspberries
• 1 tbsp caster sugar, extra

Method

Cheesecakes

1. Combine the crushed biscuits and the melted butter in a small bowl. Divide the mixture evenly between 8 heatproof glasses and press lightly into the base.

2. Place the cream cheese, vanilla, mascarpone and sugar into the bowl of a freestanding mixer with a paddle attachment. Combine the ingredients on a low speed, add the eggs, one at a time and gently mix until almost smooth.

3. Spoon the cream cheese mixture onto the glasses; press the raspberries into the mixture and cover with cling wrap or foil. Place the glasses into a perforated steam container.

4. Place the container into the steam oven and Steam at 100°C for 20 minutes, or until set.

5. Cool the cheesecakes in the fridge until firm.

Raspberry coulis

1. Place the raspberries with the caster sugar into a small heatproof bowl. Place into the steam oven and steam at 100°C for 1 minute or until soft. Crush and push through a strainer to remove the seeds.

To serve

1. Serve the cheesecakes with raspberry coulis and fresh raspberries.

What meals do you have on rotation? Share your favourite go-tos in the comments below.

Learn more about Miele steam ovens here, and book into a complimentary cooking class at your local Miele Experience Centre.

Feature Image: Miele.