This Learn to Cook section has been put together to help give you the information and knowledge needed, to develop the confidence and basic skills required to begin making more recipes and meals at home from scratch for you and your family.
Being able to cook from scratch at home is THE single biggest positive and lasting change we can make to our diets and overall lifestyles. It gives us control over what goes into our meals, saves money and provides one of the most important life skills that we can pass onto our children, other family members and friends. Once we have mastered the basics of preparing and cooking simple ingredients, we can start to adapt, add to and experiment with countless numbers of recipes.
- 1 heaped handful of small waxy potatoes (skins left on)
- 1 mug of water
- Kitchen scales
- Steamer pan
- Place the steamer pan on to the hob
- Add 1 mug full of water to the bottom of the steamer pan and set the hob to a high heat.
- While the water is heating up, gently wash any excess dirt from the potatoes under running water and cut any larger ones in half so they are all roughly the same size
- Place the potatoes into the top section of the steamer pan and place the lid on top
- Once the water is boiling, turn down the heat to medium
- Steam the potatoes for 10-15 mins, until a metal skewer or point of a sharp knife can be pushed into the largest potato easily with no resistance.
- Turn off the heat and being careful of the steam empty the potatoes into a bowl or plate to serve straight away while hot
- If you prefer them without skins, peel off the skins as soon as they have cooled enough to handle
Energy234kj 56kcal 2.8%
Steamed potatoes are a great choice as part of a balanced diet. They are filling, a good source of energy and are also a good source of vitamins C, B6, folate and minerals such as potassium, magnesium and folate
Steaming v Boiled
Steaming potatoes and many other vegetables is often a better option than boiling, as much of the water-soluble vitamins they contain such as vitamin C, folate and the B vitamins leach into the water during cooking and are then lost when the water is thrown away.