COOK4ME - Tefal

COOK4ME +

Intelligent multicookerGuides you to create delicious meals quickly and easily

Bacon and olive risotto

Beetroot dip

Broccoli with almonds

Cauliflower soup

Chilli jam

Crab and corn soup

Cranberry relish

Creamy broccoli soup

Creamy mashed potatoes

Cumin ratatouille

Dahl

Fish and cauliflower soup

Fish cakes

French onion soup

Glazed carrots

Greek potato salad

Greek quinoa salad

Greek style mushrooms

Ham and mustard flans

Hot spicy tom yum soup

Hummus

Indian-style cauliflower

Lentil and smoked bacon soup

Minestrone

Miso soup

Mushroom soup

Porridge

Potato and leek soup

Pumpkin dip

Pumpkin soup

Quinoa salad with orange

Rice and prawn salad

Speedy vegetable chowder

Spinach and ricotta tortellini

Split pea soup

Summer succotash

Sweet potato and chickpea

Vegetarian pumpkin

White sauce

STARTER

Asian pork meatballs

Balsamic chicken wings

Barbecue chicken drumsticks

Beef and cheddar potatoes

Beef and stuffed peppers

Beef bolognaise sauce

Beef bourguignon

Beef casserole

Beef massaman curry

Beef stew with beer

Beef stroganoff

Beef tacos

Beef teriyaki stir-fry

Bibimbap

Braised pork with tofu

Bulgur wheat pilaf

Chicken cacciatore

Chicken chickpea drumsticks

Chicken paella

Chicken satay

Chicken teriyaki

Chicken tikka curry

Chicken wings with curry

Chicken with creamy mushroom

Chicken with lime and coconut

Chicken with rice

Chilli con carne

Coq au vin

Coriander prawns

Corned beef

Creamy polenta

Curried rice, chickpeas & tofu

Duck breast with peaches

Eggplant biryani rice

Fettucine carbonara

Fish curry

Fish with lemon and herbs

Gnocchi with pancetta

Greek lamb

Green chicken curry

Ham and parmesan tortellini

Ham and pea risotto

Hungarian goulash

Lamb koftas

Lamb rogan josh curry

Lamb shanks

Lamb, tomatoes and rosemary

Ling fillet with prawns

Macaroni cheese

Meatballs with tomato sauce

MAIN

Montreal BBQ brisket

Mushroom and spinach risotto

Mustard pot roast beef

One pot pizza style pasta

Pesto chicken risotto

Poached salmon

Pork spare ribs

Pork with harvest vegetables

Potato bake express

Prawn marinara

Pulled pork

Pumpkin risotto

Quick and easy moussaka

Quinoa and vegetables

Quinoa salad with cucumber

Rice vermicelli with prawns

Roast pork with pineapple

Saffron salmon

Salmon white asparagus sauce

San choy bow

Sausage and bean stew

Savoury mince

Seafood couscous

Spicy chicken and capsicum

Spicy mince pork with beans

Spring lamb stew

Steamed mussels

Steamed sweet chilli salmon

Stuffed zucchini

Sweet and sour pork ribs

Tandoori spiced chicken

Thai chicken and rice

Thai vegetable curry

Tomato calamari

Tomato passata sauce

Tuna mornay

Veal goulash

Veal osso bucco

Veal roast and carrots prunes

Veal rolls with tomato sauce

Veal with lemon and oregano

Vietnamese soup with chicken

Whole chicken with potatoes

MAIN

Bread and butter pudding

Caramel pudding

Chocolate orange cheesecake

Chocolate sponge pudding

Cream with apple compote

Golden syrup puddings

Lemon delicious

Light chocolate cream

Madeleines with lemon syrup

Mint chocolate cheesecake

Peach puddings

Spiced pears

Steamed fruit pudding

Steamed golden cake

Sticky rice with mango

Traditional cheesecake

Upside-down chocolate cream

Vanilla custard

DESSERT

STA

RTER

2 4 6

Arborio rice 100 g 200 g 300 g

Passata 100 g 200 g 300 g

Pitted black olives roughly chopped

1 tbsp 2 tbsp 3 tbsp

Bacon, diced (natural or smoked)

75 g 150 g 230 g

Onion, peeled and chopped 1/2 1 11/2

Grated cheddar cheese (or parmesan)

50 g 100 g 150 g

Chicken or vegetable stock 100 ml 200 ml 300 ml

White wine 30 ml 60 ml 90 ml

Fresh cream (mascarpone) 1 tbsp 2 tbsp 3 tbsp

Oil 1 tbsp 1 tbsp 1 tbsp

BACON AND OLIVE RISOTTO

Minutes

Prep Cook

2 10 6

4 10 6

6 10 6

STA

RTER

2 4 6

Peeled chopped beetroot 220 g 440 g 660 g

Water 200 ml 300 ml 400 ml

Greek yoghurt 1/2 cup(s) 2/3 cup(s) 1 cup(s)

Lemon juice 2 tsp 1 tbsp 11/2 tbsp

Chopped dill 1 tbsp 2 tbsp 21/2 tbsp

Salt & Pepper

Crackers (to serve)

2 4 6

Olive oil 1 tbsp 2 tbsp 3 tbsp

Onion, chopped 1/2 1 11/2

Garlic, chopped 1 clove 2 cloves 3 cloves

Curry powder (optional) 1 tsp 2 tsp 1 tbsp

Cauliflower separated into small florets

1/2 1 11/2

Chicken stock 2 cups 4 cups 6 cups

Butter 1 tbsp 2 tbsp 3 tbsp

Snipped chives 1 tbsp 2 tbsp 3 tbsp

Salt and black pepper (to taste)

2 4 6

Fresh broccoli cut into forets 300 g 400 g 500 g

Soft butter 80 g 100 g 120 g

Almond meal 30 g 50 g 75 g

Chopped parsley 2 tbsp 3 tbsp 4 tbsp


Salt and pepper

BEETROOT DIP

CAULIFLOWER SOUP

BROCCOLI WITH ALMONDS

Minutes

Prep Cook

2 10 25

4 10 25

6 10 25

Minutes

Prep Cook

2 6 3

4 6 3

6 6 3

Minutes

Prep Cook

2 15 10

4 15 10

6 15 10

STA

RTER

2 4 6

Orange, juiced and zested 1/2 1 medium 11/2

Apple cider vinegar 1 tbsp 2 tbsp 1/4 cup

Granulated sugar 1/3 cup 2/3 cup 1 cup

Light brown sugar 3 tbsp 1/3 cup 1/2 cup

Each ground ginger and cloves 1 pinch 1/4 tsp 1/2 tsp

Salt 1 pinch 1/4 tsp 1/2 tsp

Jalapeno, seeded and minced 2 tsp 1 tbsp 2 tbsp

Red onion, minced 1/3 cup 2/3 cup 1 cup

Fresh or frozen cranberries 11/2 cups 3 cups 5 cups

Dried cranberries 1/3 cup 2/3 cup 1 cup

2 4 6

Strained canned corn kernels 125 g 250 g 400 g

Flaked crab 100 g 120 g 150 g

Canned creamed corn 300 g 550 g 800 g

Chicken stock 375 ml 750 ml 1.2 l

Soy sauce 2 tsp 3 tbsp 4 tbsp

Crushed ginger 1 tsp 2 tsp 3 tsp

2 4 6

Peeled chopped onion 100 g 150 g 200 g

Sliced long red chillies (with seeds)

50 g 100 g 150 g

Brown sugar 1/4 cup 1/2 cup 3/4 cup

Canned diced tomatoes 200 g 400 g 600 g

Sweet chilli sauce 20 ml 40 ml 60 ml

Baslamic vinegar 20 ml 40 ml 60 ml


CRANBERRY RELISH

CRAB AND CORN SOUP

CHILLI JAM

Minutes

Prep Cook

2 5 3

4 5 5

6 5 5

Minutes

Prep Cook

2 10 4

4 10 4

6 10 4

Minutes

Prep Cook

2 15 5

4 15 5

6 15 5

STA

RTER

2 4 6


Onion, chopped 1 small 1 medium 1 large

Carrots, chopped 1 2 3

Broccoli florets 500 g 1 kg 1.25 kg

Vegetable stock 2 cups 4 cups 6 cups

Light cream 1/2 cup 3/4 cup 1 cup

Salt and black pepper

2 4 6

Peeled diced potatoes (sebago)

350 g 700 g 1 kg

Softened butter 30 g 60 g 90 g

Milk 30 ml 60 ml 90 ml

Cream 30 ml 60 ml 90 ml

Salt & Pepper

2 4 6

Ratatouille (chopped red capsicum, zucchini, eggplant)

300 g 600 g 900 g

Passata 50 ml 100 ml 150 ml

Cumin powder 1/2 tsp 1 tsp 11/2 tsp

Chopped basil 1/2 tbsp 1 tbsp 11/2 tbsp

CREAMY BROCCOLI SOUP

CREAMY MASHED POTATOES

CUMIN RATATOUILLE

Minutes

Prep Cook

2 10 4

4 10 4

6 10 4

Minutes

Prep Cook

2 10 15

4 10 20

6 10 20

Minutes

Prep Cook

2 4 5

4 4 5

6 4 5

STA

RTER

2 4 6

Olive oil 2 tsp 1 tbsp 1 tbsp

Finely chopped onion 100 g 150 g 150 g

Korma curry paste (jar) 1 tbsp 2 tbsp 3 tbsp

Tomato purée 2 tsp 1 tbsp 11/2 tbsp

Vegetable stock 325 ml 625 ml 935 ml

Red lentils (dried) 100 g 200 g 300 g

Coriander (chopped, to serve)

2 4 6

Butter 10 g 20 g 30 g

Diced vegetable medley 100 g 150 g 200 g

Fish or vegetable stock 500 ml 1 l 11/2 l

Boneless chopped white fish fillets

250 g 500 g 750 g

Chopped cauliflower 200 g 400 g 600 g

Drained rinsed canned cannellini beans

125 g 250 g 375 g

Oil 1 tsp 1 tsp 1 tsp

Dill (to serve) 1 tsp 2 tsp 2 tsp

Cream (to serve) 40 ml 80 ml 120 ml

Bread (to serve)

DAHL

FISH AND CAULIFLOWER SOUP

Minutes

Prep Cook

2 10 10

4 10 10

6 10 10

Minutes

Prep Cook

2 15 7

4 15 7

6 15 7

STA

RTER

2 4 6

Each olive oil and butter 1 tbsp 2 tbsp 3 tbsp

Large spanish onions 1 2 3

Garlic, thinly sliced 2 cloves 2 cloves 2 cloves

Fresh thyme 11/2 tsp 1 tbsp 11/2 tbsp

Dry sherry or white vermouth 1/3 cup 2/3 cup 1 cup

Beef stock 2 cups 4 cups 6 cups

Plain croutons or toasted bread cubes

1/2 cup 1 cup 11/2 cups

Grated gruyere cheese 1/2 cup 1 cup 11/2 cups


FRENCH ONION SOUP

2 4 6

Peanut oil 60 ml 60 ml 80 ml

Boneless white fish fillets (snapper)

200 g 400 g 600 g

Egg white 1 1 1

Fish sauce 1 tsp 2 tsp 1 tbsp

Red curry paste 2 tsp 3 tsp 11/2 tbsp

Thinly sliced shallots 1 2 3


Sweet chilli sauce (to serve) 1/3 cup 2/3 cup 1 cup

FISH CAKES

Minutes

Prep Cook

2 15 1

4 15 1

6 15 1

Minutes

Prep Cook

2 15 10

4 15 10

6 15 10

STA

RTER

2 4 6

Potatoes, peeled and cubed 450 g 900 g 1.3 kg

Cucumber, peeled and diced 1 small 1 medium 1 large

Red onion, thinly sliced 1 small 1 large 1 large

Kalamata olives, pitted 1/4 cup 1/2 cup 3/4 cup

Olive oil 1/4 cup 1/2 cup 2/3 cupLemon juice 2 tbsp 1/4 cup 1/3 cupDried oregano 1/2 tsp 1 tsp 11/2 tsp


Cubed feta cheese 1/4 cup 1/2 cup 3/4 cup

Chopped dill 1 tsp 11/2 tsp 2 tsp

GREEK POTATO SALAD

2 4 6

Baby carrots 275 g 750 g 1 kg

Chicken stock 1/2 cup 1 cup 11/2 cup


Granulated sugar 1 tbsp 2 tbsp 4 tbsp

Parsley 11/2 tsp 1 tbsp 2 tbsp


GLAZED CARROTS

Minutes

Prep Cook

2 4 4

4 4 4

6 4 4

Minutes

Prep Cook

2 15 6

4 15 6

6 15 6

STA

RTER

2 4 6

White mushrooms, cut in half 500 g 1 kg 1,2 kg


Lemon juice 1 tbsp 2 tbsp 3 tbsp

Dried oregano 1 tsp 2 tsp 3 tsp

Tomato paste 2 tbsp 4 tbsp 6 tbsp

Salt 1 tsp 11/2 tsp 2 tsp

Black pepper 1/4 tsp 1/2 tsp 3/4 tsp

Salt and pepper

GREEK STYLE MUSHROOMS

2 4 6

Quinoa, rinsed well 1/2 cup 1 cup 11/2 cups

Water 1 cup 2 cups 3 cups

Lebanese cucumber(s), peeled and diced

1/2 1 11/2

Cherry tomatoes, halved 1/2 cup 1 cup 11/2 cups

Spring onions, trimmed and sliced thin

2 4 6

Each chopped parsley and mint


Olive oil 2 tbsp 6 tbsp 1/4 cup



Crumbled feta cheese 1/4 cup 1/2 cup 3/4 cup

GREEK QUINOA SALAD

Minutes

Prep Cook

2 15 5

4 15 5

6 15 5

Minutes

Prep Cook

2 6 4

4 6 4

6 6 4

STA

RTER

2 4 6

Dried chick peas (soaked, rinsed as packet directs)

100 g 200 g 250 g

Cold water 200 ml 400 ml 600 ml

Tahini paste 1/4 cup 1/2 cup 3/4 cup

Crushed garlic 1 clove 11/2 cloves

2 cloves

Lemon juice 1/4 cup 1/2 cup 3/4 cup

Ground cumin 1/2 tbsp 1 tbsp 11/2 tbsp

Crackers (to serve)

HUMMUS

2 4 6

Peeled medium raw prawns 8 16 24

Sliced shitake mushrooms 50 g 100 g 150 g


Water 500 ml 1 l 11/2 l

Tom yum soup spice paste 1 tbsp 2 tbsp 3 tbsp

Brown sugar 2 tsp 3 tsp 4 tsp

Coriander 1 tsp 2 tsp 3 tsp

HOT SPICY TOM YUM SOUP

2 4 6

Slices of ham, chopped 70 g 140 g 210 g

Eggs 1 2 3

Thickened cream 50 ml 100 ml 150 ml

Whole grain mustard 25 g 50 g 75 g

Grated cheese 25 g 50 g 75 g

Salt and pepper

Ramekins in aluminium lined or silicone (140 ml)

2 4 6

Lettuce and vinaigrette as an accompaniment

HAM AND MUSTARD FLANS

Minutes

Prep Cook

2 15 15

4 15 15

6 15 15

Minutes

Prep Cook

2 12 3

4 12 3

6 12 3

Minutes

Prep Cook

2 8 40

4 8 45

6 8 45

STA

RTER

2 4 6

Vegetable oil 2 tsp 1 tbsp 1 tbsp

Chopped onions 50 g 70 g 120 g

Peeled and finely chopped potatoes

80 g 100 g 200 g

Diced smoked bacon 40 g 80 g 150 g

Vegetable stock 500 ml 750 ml 11/2 L

Dried red lentils (rinsed and drained)

100 g 150 g 300 g

Chives (chopped to serve) 1 tsp 2 tsp 3 tsp

LENTIL AND SMOKED BACON SOUP

2 4 6

Cauliflower, washed and separated into florets

1/4 medium

1/2 medium

1 medium

Peanut or vegetable oil 11/2 tsp 1 tbsp 11/2 tbsp

Finely chopped cashews 2 tbsp 1/4 cup 1/3 cupMild indian curry paste 11/2 tsp 1 tbsp 11/2 tbsp

Madras curry powder 1 tsp 1 tbsp 1 tbsp

Tomatoes, washed and chopped into 8

1 large 2 large 3 large

Chicken or vegetable stock 1/4 cup 1/3 cup 1/2 cup

Chopped coriander 11/2 tsp 1 tbsp 11/2 tbsp

Onion, peeled and chopped 1/2 medium

1 medium

1 large

Coconut cream or milk 11/2 tbsp 3 tbsp 1/3 cup

INDIAN-STYLE CAULIFLOWER

Minutes

Prep Cook

2 10 2

4 10 2

6 10 2

Minutes

Prep Cook

2 10 18

4 10 18

6 10 18

STA

RTER

2 4 6

Peeled and diced carrots 30 g 60 g 90 g

Peeled and diced potatoes 50 g 100 g 150 g


Minced leek 100 g 125 g 175 g

Miso paste 11/2 tbsp 3 tbsp 41/2 tbsp

MISO SOUP

2 4 6

Ditalini pasta 1/2 cup 1 cup 11/2 cups

Garlic, minced 1 2 3

Kidney beans, drained 1/2 cup 1 cup 11/2 cups

Tomato pasta sauce 3/4 cup 11/2 cups 21/4 cups

Mixed frozen vegetables 11/2 cups 3 cups 41/2 cups

Pesto 1 tbsp 2 tbsp 3 tbsp

Onion, chopped 1 1 1

Vegetable stock 1 cup 2 cups 3 cups

Salt and pepper

Parmesan cheese (grated, to serve)


MINESTRONE

Minutes

Prep Cook

2 10 5

4 10 5

6 10 5

Minutes

Prep Cook

2 10 2

4 10 3

6 10 4

STA

RTER

2 4 6

Olive oil 1/2 tbsp 1 tbsp 2 tbsp

Trimmed sliced leek 100 g 150 g 225 g

Crushed garlic cloves 1 1 2

Finely chopped rosemary leaves

1 tsp 2 tsp 3 tsp

Peeled diced (2 cm) potato 150 g 400 g 600 g

Chicken or vegetable stock 500 ml 750 ml 1.1 L

Cream (to serve) 1 tbsp 2 tbsp 3 tbsp

2 4 6

Olive oil 2 tsp 3 tsp 4 tsp


Carrot, chopped 1/2 1 11/2

Button mushrooms, sliced 175 g 350 g 525 g

Finely chopped potatoes 2 4 6

Vegetable stock 500 ml 1 L 11/2 L

Thyme leaves (chopped, to serve)

1 tsp 2 tsp 3 tsp

2 4 6

Traditional oats 1 cup 2 cup 3 cup



Brown sugar (to serve)

Honey (to serve, in option) 1 tsp 2 tsp 3 tsp

Yogurt (to serve in option) 1 tsp 2 tsp 3 tsp

POTATO AND LEEK SOUP

MUSHROOM SOUP

PORRIDGE

Minutes

Prep Cook

2 15 10

4 15 11

6 15 12

Minutes

Prep Cook

2 5 5

4 5 5

6 5 5

Minutes

Prep Cook

2 10 10

4 10 10

6 10 10

STA

RTER

2 4 6



Crushed garlic 1/2 tsp 1 tsp 11/2 tsp

Peeled chopped pumpkin 500 g 1000 g 1500 g

Peeled chopped potato 100 g 150 g 200 g


PUMPKIN SOUP

2 4 6

Peeled, diced butternut pumpkin

250 g 500 g 750 g


Morroccan seasoning 1 tsp 2 tsp 21/2 tsp

Chopped parsley 1 tbsp 2 tbsp 1/4 cup

Sour cream 2 tbsp 1/3 cup 1/2 cup

Lemon juice 1 tsp 2 tsp 3 tsp

PUMPKIN DIP

Minutes

Prep Cook

2 15 4

4 15 4

6 15 4

Minutes

Prep Cook

2 10 15

4 10 15

6 10 15

STA

RTER

2 4 6

Quinoa 120 g 240 g 360 g

Peeled carrots chopped into thin slices

150 g 300 g 450 g

Orange, in quarters 1 2 3


Orange juice 100 ml 180 ml 280 ml

Avocado, peeled and cut into cubes

1 2 3

Lemon juice 1 2 3

Olive or sesame oil 2 tbsp 4 tbsp 6 tbsp

A few drop tabasco®

Salt and pepper

2 4 6

Thai or basmati rice rinsed 100 g 200 g 300 g


King prawns, frozen peeled 12 25 35

Corn, drained 100 g 200 g 300 g

Cucumber, peeled, seeded and diced

200 g 400 g 600 g

Mayonnaise 70 g 140 g 210 g

Ketchup© 20 g 40 g 60 g

Whisky or brandy (optional) 1 tsp 2 tsp 3 tsp

Tabasco® (optional) 5 drops 10 drops

15 drops

Salt and pepper

QUINOA SALAD WITH ORANGE

RICE AND PRAWN SALAD

Minutes

Prep Cook

2 15 6

4 15 7

6 15 8

Minutes

Prep Cook

2 20 6

4 20 6

6 20 6

STA

RTER

2 4 6

Fresh tortellini, filled with cured ham

250 g 500 g 750 g

Spinach leaves (frozen or chopped)

200 g 400 g 600 g

Onion, peeled and thinly sliced (or thinly sliced, frozen)

1/4 1/2 1

Ricotta 100 g 200 g 300 g

Chopped nuts (optional) 2 tbsp 4 tbsp 6 tbsp

Vegetable stock (or water) 100 ml 200 ml 300 ml


Salt and pepper

Grated cheese (optional) as an accompaniment

SPINACH AND RICOTTA TORTELLINI

2 4 6


Frozen vegetables Broccoli, Carrot, Cauliflower

2 cups 4 cups 6 cups

Plain flour 2 tbsp 4 tbsp 6 tbsp

Vegetable stock 500 ml 1 L 11/2 L


Chopped parsley 1 tsp 1 tbsp 2 tbsp

SPEEDY VEGETABLE CHOWDER

Minutes

Prep Cook

2 20 6

4 20 6

6 20 6

Minutes

Prep Cook

2 5 2

4 5 2

6 5 2

STA

RTER

2 4 6

Split peas, rinsed, sorted 2/3 cups 11/3 cups 2 cups



Carrots, chopped 1 2 3

Celery, chopped 1 stalk 2 stalks 3 stalks

Potato, peeled and diced 1/2 1 1

Garlic, minced 1 clove 1 clove 2 cloves

Diced smoked ham 1/3 cup 3/4 cup 1 cup

Dried marjoram 1 tbsp 2 tsp 1 tbsp

Vegetable or chicken stock 21/2 cups 5 cups 8 cups

SPLIT PEA SOUP

2 4 6

Onion 1/2 1 11/2

Green onions, sliced 2 4 6

Corn kernels, fresh or frozen 1 cup 2 cups 3 cups

Zucchini, diced 1/2 1 11/2

Yellow summer squash, diced 1/2 1 11/2


Vegetable stock 1/3 cup 1/2 cup 2/3 cupGrape or cherry tomatoes halved


Mixed fresh herbs (basil, thyme, oregano)

2 tbsp 1/4 cup 1/3 cup


SUMMER SUCCOTASH

Minutes

Prep Cook

2 15 12

4 15 12

6 15 12

Minutes

Prep Cook

2 15 3

4 15 3

6 15 3

STA

RTER

2 4 6

Diced butter 20 g 40 g 50 g

Plain flour 1 tbsp 11/2 tbsp 2 tbsp


Thickend cream 125 ml 175 ml 250 ml

Wholegrain mustard 2 tsp 3 tsp 1 tbsp

Chopped parsley 1 tbsp 11/2 tbsp 2 tbsp

WHITE SAUCE

2 4 6

Peeled and chopped pumpkin 400 g 800 g 1200 g

Ground cumin 1 tsp 2 tsp 3 tsp

Orange zests 11/2 tsp 1 tbsp 11/2 tbsp

Olive oil 25 ml 50 ml 75 ml

Orange juice 15 ml 25 ml 40 ml

Salt & pepper Pinch Pinch Pinch

Parsley or coriander 1 tsp 2 tsp 1 tbsp

VEGETARIAN PUMPKIN

2 4 6



Moroccan seasoning 3 tsp 11/2 tbsp 2 tbsp

Peeled diced (2 cm) sweetpotato

225 g 450 g 650 g

Drained canned chickpeas 125 g 250 g 375 g

Tomato passata (liquid) 375 ml 750 ml 1100 ml

Coriander chopped 1 tbsp 2 tbsp 1/4 cup

Parsley chopped 1 tbsp 2 tbsp 1/4 cup

Couscous cooked 200 g 400 g 600 g

SWEET POTATO AND CHICKPEA

Minutes

Prep Cook

2 10 4

4 10 4

6 10 4

Minutes

Prep Cook

2 10 4

4 10 4

6 10 4

Minutes

Prep Cook

2 10 10

4 10 10

6 10 10

MAIN

2 4 6

Finely minced lean pork 250 g 500 g 750 g

Finely chopped shitake mushrooms

25 g 50 g 75 g

Finely chopped spring onion 1 tbsp 11/2 tbsp 2 tbsp

Finely chopped coriander 1 tbsp 11/2 tbsp 2 tbsp

Chilli purée 1/2 tsp 1 tsp 11/2 tsp

Soy sauce 1 tbsp 11/2 tbsp 2 tbsp

Sweet chilli dipping sauce 40 ml 80 ml 125 ml

Salt

Water (for steaming)

ASIAN PORK MEATBALLS

Minutes

Prep Cook

2 10 5

4 10 5

6 10 5

MAIN

2 4 6

Small chicken wings 6 12 18

Garlic (fresh or paste) 2 tsp 2 tsp 6 tsp

Balsamic vinegar 60 ml 60 ml 100 ml

Honey 60 ml 60 ml 80 ml

Tomato sauce 60 ml 60 ml 100 ml


Salt, pepper

BARBECUE CHICKEN DRUMSTICKS

2 4 6


Chicken drumsticks 4 8 12

Garlic, minced 1 clove 2 cloves 3 cloves

Onion, chopped 1 small 1 medium

1 large

Barbecue sauce 75 ml 150 ml 250 ml

Sweet chili sauce 75 ml 150 ml 250 ml


BEEF AND CHEDDAR POTATOES

2 4 6

Beef steak pieces (110/130g) 2 4 6

Potatoes, peeled and cut into pieces

400 g 800 g 1.2 kg

Pouring cream 100 ml 150 ml 200 ml

Grated cheddar (or other cheesethat melts)

60 g 120 g 200 g

Salt and pepper

Vegetable oil 1 tbsp 2 tbsp 3 tbsp


BALSAMIC CHICKEN WINGS

Minutes

Prep Cook

2 15 8

4 15 8

6 15 8

Minutes

Prep Cook

2 5 20

4 5 20

6 5 20

Minutes

Prep Cook

2 5 6

4 5 6

6 5 6

MAIN

BEEF AND STUFFED PEPPERS

2 4 6

Olive oil 1/2 tbsp 1 tbsp 11/2 tbsp

Mince beef 100 g 200 g 300 g


Cooked long grain rice 1/2 cup(s) 1 cup(s) 11/2 cup(s)

Peeled chopped tomatoes (mid.sized)

1/2 1 11/2

Red capsicum (mid.sized) 2 4 6


Water

Parsley to garnish

BEEF BOLOGNAISE SAUCE

2 4 6

Lean beef mince 300 g 500 g 750 g

Cooked pasta (to serve) 375 g 750 g 1.125 g

Finely chopped onions 50 g 100 g 150 g

Olive oil 2 tsp 1 tbsp 1,5 tbsp

Crushed garlic clove(s) 1 2 2

Bolognaise pasta sauce (jar) 320 g 500 g 750

Crumbled beef stock cube 1/2 1 11/2

Bay leave(s) 1 2 3

Minutes

Prep Cook

2 8 10

4 8 10

6 8 10

Minutes

Prep Cook

2 15 10

4 15 10

6 15 10

MAIN

BEEF BOURGUIGNON

2 4 6

Diced beef pieces rolled in flour

600 g 800 g 1 kg

Red wine 100 ml 150 ml 150 ml

Beef stock 100 ml 150 ml 150 ml

Diced bacons 50 g 70 g 100 g

Diced onions 100 g 150 g 200 g

Mushrooms (sliced) 100 g 200 g 300 g

Olive oil 1 tbsp 11/2 tbsp 2 tbsp

Salt, pepper

Flour (to roll beef) 20 g 40 g 60 g

BEEF CASSEROLE

2 4 6

Vegetable oil 2 tsp 1 tbsp 11/2 tbsp

Braising or casserole steak, cubed

250 g 500 g 750 g

Chopped onion 100 g 200 g 300 g

Peeled sliced (1.5 cm chunks) carrots

150 g 300 g 450 g


Irish stout 125 ml 200 ml 275 ml

Dried bayleaf 1 1 2

Fresh thyme 2 sprigs 3 sprigs 4 sprigs

Sugar 1/4 tsp 1/2 tsp 1 tsp

Parsley (chopped) 2 tsp 4 tsp 6 tsp

Minutes

Prep Cook

2 10 35

4 10 35

6 10 35

Minutes

Prep Cook

2 15 35

4 15 35

6 15 35

MAIN

BEEF MASSAMAN CURRY

2 4 6

Canola oil 1 tbsp 11/2 tbsp 2 tbsp

Peeled sliced onion 100 g 150 g 200 g

Diced (2.5 cm) chuck steak 350 g 700 g 1 kg

Massaman curry paste 2 tbsp 1/3 cup 1/2 cup

Coconut cream 125 ml 250 ml 375 ml

Peeled diced (2 cm) potato 250 g 500 g 750 g

Steamed rice (to serve) 2 cups 4 cups 6 cups

BEEF STEW WITH BEER

2 4 6


Beef topside, cubed 500 g 750 g 1 kg

Mushrooms, sliced 125 g 250 g 375 g

Shallot onions peeled 3/4 cups 11/2 cups 2 cups


Beer 3/4 cup 11/3 cups 21/4 cups

Frozen peas 1/2 cup 1 cup 11/2 cups

Tomato paste 1 tbsp 2 tbsp 3 tbsp

Paprika 1 tsp 2 tsp 1 tbsp

Beef stock 1/3 cup 2/3 cup 1 cup

Minutes

Prep Cook

2 10 35

4 10 35

6 10 35

Minutes

Prep Cook

2 15 20

4 15 20

6 15 20

MAIN

BEEF STROGANOFF

2 4 6

Flour 1 tbsp 2 tbsp 3 tbsp

Sliced beef roller in flour 300 g 600 g 900 g

Sour cream 2 tbsp 3 tbsp 41/2 tbsp

Sweet paprika 1/2 tsp 1 tbsp 11/2 tbsp

Sliced button mushrooms 100 g 200 g 300 g

Beef consomme 125 ml 250 ml 375 ml




BEEF TACOS

2 4 6

Canola oil 2 tsp 1 tbsp 1 tbsp



Taco packet seasoning mix 15 g 30 g 45 g

Canned chopped tomatoes 200 g 400 g 600 g

Tomato purée 1/2 tbsp 1 tbsp 11/2 tbsp


Grated cheese

Salt and pepper

Taco shells 4 8 12

Minutes

Prep Cook

2 7 3

4 7 3

6 7 3

Minutes

Prep Cook

2 8 5

4 8 5

6 8 5

MAIN

BEEF TERIYAKI STIR-FRY

2 4 6

Peanut oil 1 tbsp 2 tbsp 2 tbsp

Beef stir fry strips 300 g 600 g 900 g

Long red chilli, deseeded & chopped

1 2 2

Teriyaki marinade sauce 2 tbsp 80 ml 90 g

Trimmed sliced pak choy 150 g 300 g 400 g


Cooked noodles (to serve) 100 g 200 g 300 g

BIBIMBAP

2 4 6

Beef stir-fry strips 170 g 340 g 450 g

Soy sauce 1 tbsp 2 tbsp 3 tbsp

Honey, divided 2 tsp 4 tsp 2 tbsp

Chilli paste 1 tsp 2 tsp 1 tbsp

Sesame and canola oil 1 tbsp (each)

2 tbsp (each)

4 tbsp (each)

Carrots, washed, peeled and sliced julienne

1 2 3

Onion, peeled and thinly sliced

1/2 1 1

Short-grain rice 1/3 cup 2/3 cup 1 cup

Water 3/4 cup 12/3 cup 21/3 cupExtra fresh egg yolks 2 4 6

Minutes

Prep Cook

2 5 8

4 5 8

6 5 8

Minutes

Prep Cook

2 10 2

4 10 2

6 10 2

MAIN

BRAISED PORK WITH TOFU

2 4 6

Pork tenderloin, chopped, into 3 cm cubes

300 g 600 g 900 g

Tofu, cut into 2 cm cubes 150 g 300 g 450 g

Ground Sichuan pepper 1/3 tsp 1/2 tsp 2/3 tspPeanut oil 1/2 tbsp 1 tbsp 11/2 tbsp

Spring onions, washed and thinly sliced

2 4 6

Soy sauce 11/2 tbsp 3 tbsp 41/2 tbsp

Fresh ginger, finely sliced 11/2 cm 3 cm 41/2 cm

Liquid honey 1/2 tbsp 1 tbsp 11/2 tbsp

Rice vinegar 2 tbsp 4 tbsp 6 tbsp


BULGAR WHEAT PILAF

2 4 6


Bulgur, cracked wheat 1/2 cup 1 cup 11/2 cup

Red onion, chopped 1/2 1 11/2

Garlic, minced 1 clove 2 clove 3 clove

Carrot, chopped 1 2 3

Celery, chopped 1 stalk 2 stalks 3 stalks

Mushrooms, quartered 110 g 220 g 350 g

Vegetable stock 11/2 cups 3 cups 41/2 cups

Green peas, frozen, thawed 1/2 cup 1 cup 11/2 cups


Minutes

Prep Cook

2 15 10

4 15 10

6 15 10

Minutes

Prep Cook

2 15 12

4 15 12

6 15 12

MAIN

CHICKEN CACCIATORE

2 4 6




Onion, chopped 100 g 150 g 200 g

Red capsicum, seeded and chopped

150 g 300 g 450 g

Tomato pasta sauce 250 ml 500 ml 750 ml

Water 2 tbsp 80 ml 125 ml

Pitted Kalamata Olives (to serve)

50 g 100 g 150 g

Basil (shredded to serve) 2 tbsp 1/2 cup 1/2 cup

Cooked Risoni pasta 200 g 400 g 600g

CHICKEN CHICKPEAS DRUMSTICKS

2 4 6



Cooked chickpeas (canned, rinsed)

250 gr 500 gr 750 gr

Carrots, peeled and cut into pieces

2 4 6

Tomato passata 200 ml 400 ml 600 ml

Tabasco® (or red chilli) 5 drops 10 drops

15 drops

Salt and pepper


Minutes

Prep Cook

2 10 9

4 10 10

6 10 11

Minutes

Prep Cook

2 15 15

4 15 25

6 15 25

MAIN

CHICKEN PAELLA

2 4 6

Boneless, skinless chicken breastor thigh meat

225 g 450 g 700 g




Red capsicum, chopped 1/2 1 11/2

Chorizo sausage, sliced 1 2 3

Frozen peas 1/4 cup 1/2 cup 3/4 cup

White rice, long grain 3/4 cup 11/2 cups 21/4 cups

Dry white wine 60 ml 120 ml 180 ml

Chicken stock 350 ml 700 ml 1.05 l

CHICKEN SATAY

2 4 6

Boneless chicken breast, thinly sliced

225 g 450 g 700 g

Coconut milk 1/2 cup 2/3 cup 11/2 cups

Soy sauce 21/2 tbsp 1/3 cup 3/4 cup

Honey 1 tbsp 2 tbsp 3 tbsp

Peanut butter 21/2 tbsp 1/3 cup 3/4 cup

Curry powder 11/2 tsp 1 tbsp 11/2 tbsps

Grated fresh ginger 11/2 tsp 1 tbsp 11/2 tbsps


Baby spinach leaves 2 cups 3 cups 5 cups

Chopped peanuts for garnish 1 tbsp 2 tbsp 3 tbsp

Minutes

Prep Cook

2 15 6

4 15 6

6 15 6

Minutes

Prep Cook

2 15 6

4 15 6

6 15 6

MAIN

CHICKEN TERIYAKI

2 4 6

Chicken tenders or strips 340 g 700 g 1.2 kg


Red capsicum, cut into large chunks

1/2 1 11/2

Frozen cut green beans 1 cup 2 cups 3 cups

Shiitake mushrooms, trimmed, quartered

8 16 24

Bamboo shoots, drained 1 can (140 g)

1 can (140 g)

2 cans (140 g)

Teriyaki sauce 1/4 cup 1/2 cup 3/4 cup

Vegetable stock 1/4 cup 1/2 cup 3/4 cup

Hot cooked Jasmine rice (to serve)

CHICKEN TIKKA CURRY

2 4 6


Diced boneless chicken breast or thighs

300 g 600 g 900 g

Tikka curry paste (283 g jar) 70 g 140 g 210 g

Tomato purée 1 tbsp 2 tbsp 3 tbsp


Double cream or natural yogurt

50 ml 100 ml 150 ml


Coriander (chopped) 1 tbsp 2 tbsp 3 tbsp


Minutes

Prep Cook

2 10 3

4 10 3

6 10 3

Minutes

Prep Cook

2 15 2

4 15 2

6 15 2

MAIN

CHICKEN WINGS WITH CURRY

2 4 6

Chicken wings 6 12 18

Korma curry paste (jar) 1 tbsp 2 tbsp 2 tbsp


Coconut milk 60 ml 80 ml 120 ml

Chicken consomme 150 ml 250 ml 375 ml

Chopped fresh coriander 1/2 tbsp 1 tbsp 11/2 tbsp

steamed rice (to serve) 2 cups 4 cups 6 cups

CHICKEN WITH CREAMY MUSHROOM

2 4 6


Chicken thighs (bone-in, skin-less)

2 4 6


Mushrooms sliced 125 g 225 g 350 g



Chicken stock and white wine 1/4 cup (each)

1/3 cup (each)

1/2 cup (each)

Dijon mustard 1 tbsp 11/2 tbsp 2 tbsp

Sour cream 1/4 cup 1/3 cup 1/2 cup

Chopped parsley or tarragon

Minutes

Prep Cook

2 10 10

4 10 10

6 10 10

Minutes

Prep Cook

2 15 8

4 15 8

6 15 8

MAIN

CHICKEN WITH LIME AND COCONUT

2 4 6

Chicken legs (drumsticks and thighs separated)

2 4 6

Eggplant, washed, cut into 2 to 3 cm pieces

1 2 3

Lime (juice) 1 2 3

Shallot (washed and cut into 2 halves)

3 6 9


Sesame oil 1 tbsp 2 tbsp 3 tbsp

Nuoc mam sauce 1 tbsp 2 tbsp 3 tbsp

Fresh coriander, washed and chopped


Toasted sesame seeds 1 tsp 2 tsp 3 tsp

Corn starch diluted in a little water

5 g 10 g 15 g

CHICKEN WITH RICE

2 4 6

Minced chicken 150 g 300 g 450 g

Rice 150 g 300 g 450 g

Chicken stock 300 ml 550 ml 850 ml


Diced carrot 50 g 100 g 150 g

Frozen peas & corn 50 g 100 g 150 g

Minutes

Prep Cook

2 8 10

4 8 12

6 8 12

Minutes

Prep Cook

2 15 13

4 15 13

6 15 12

MAIN

CHILLI CON CARNE

2 4 6

Minced beef 225 g 450 g 700 g


Crushed garlic clove 1 2 3


Tinned Kidney Beans (drained weight)

150 g 300 g 450 g

Hot chilli powder 1 tsp 2 tsp 3 tsp

Ground cumin 1 tsp 1 tsp 3 tsp

Crumbled beef stock cube 1 11/2 2


Tomato purée 2 tsp 11/2 tbsp 2 tbsp

COQ AU VIN

2 4 6

Chicken legs, trimmed 375 g 500 g 750 g


Smoked bacon, thick sliced, chopped

2 strips 4 strips 6 strips


Carrot, peeled and chopped 1 2 3

White mushrooms, sliced 125 g 250 g 375 g

Thyme, fresh or dried 1 tsp 2 tsp 1 tbsp


Dry red wine 50 ml 125 ml 175 ml


Salt and pepper

Minutes

Prep Cook

2 10 10

4 10 10

6 10 10

Minutes

Prep Cook

2 15 30

4 15 30

6 15 30

MAIN

CORIANDER PRAWNS

2 4 6

Peeled raw fresh king prawns 12 24 36

Double cream 50 ml 100 ml 150 ml

Fish stock 50 ml 100 ml 150 ml

Chopped fresh coriander leaves


Tomato passata 50 ml 100 ml 150 ml

Crushed fresh garlic clove 1 tsp 11/2 tsp 2 tsp

Salt and pepper


CORNED BEEF

2 4 6

water 500 ml 500 ml 500 ml

brown sugar 2 tbsp 2 tbsp 2 tbsp

brown or malt vinegar 2 tbsp 2 tbsp 2 tbsp

bay leaf 1 1 1

corned beef brisket 750 g 1kg 11/2 kg

onion(s), peeled 1 1 1

Steamed Vegetables (to serve)

CREAMY POLENTA

2 4 6

Vegetable or chicken stock 250 ml 500 ml 750 ml

Milk or light cream 250 ml 500 ml 750 ml

Salt 1/2 tsp 1 tsp 11/2 tsp

Fine or instant polenta 1/2 cup 1 cup 11/2 cup

Grated parmesan cheese 1/4 cup 1/2 cup 3/4 cup


Minutes

Prep Cook

2 10 10

4 10 10

6 10 10

Minutes

Prep Cook

2 5 30

4 5 35

6 5 40

Minutes

Prep Cook

2 10 1

4 10 1

6 10 1

MAIN

CURRIED RICE, CHICKPEAS & TOFU

2 4 6

Basmati rice, rinsed 120 g 250 g 350 g

Chickpeas 50 g 100 g 150 g

Tofu, cut into cubes 150 g 300 g 450 g

Ready-to-serve curry sauce 100 g 200 g 300 g

Vegetable stock (or water) 170 ml 340 ml 500 ml


Salt and pepper

DUCK BREAST WITH PEACHES

2 4 6

Duck breast with all the fat removed, cut in half

1 2 3

3 peaches halves in syrup drained and cut in half

3 6 9

White onion, peeled and thinly sliced

1/2 1 11/2

Cider vinegar or balsamic vinegar


Canellini Beans (canned) drained and rinsed

250 g 500 g 750 g


Ground cinnamon 1/3 tsp 2/3 tsp 1 tsp

Salt and pepper


Pouring cream (optional) 50 ml 100 ml 150 ml

Minutes

Prep Cook

2 10 5

4 10 5

6 10 5

Minutes

Prep Cook

2 10 2

4 10 2

6 10 2

MAIN

EGGPLANT BIRYANI RICE

2 4 6

Basmati rice, rinsed thorough-ly in cold water

2/3 cup 11/4 cups 13/4 cups

Peanut or vegetable oil, divided


Eggplant, cubed 1 11/2 2

Garam masala 1 tbsp 2 tbsp 3 tbsp

Red onion, chopped 1 1 medium

11/2


Saffron 1 pinch 1/4 tsp 1/2 tsp

Salt, divided 1/2 tsp 1 tsp 11/2 tsp

Frozen green peas 1/2 cup 1 cup 11/2 cups

Raisins and chopped pista-chios

1/4 cup (each)

1/3 cup (each)

1/2 cup

FETTUCINE CARBONARA

2 4 6


Bacon, chopped 2 slices 4 slices 6 slices

35% whipping cream, divided 1 cup 11/2 cups 2 cups

Egg 1 2 3

Fettucine, cooked 375 g 750 g 1.125 kg

Grated parmesan cheese 1/2 cup 1 cup 11/2 cups


Minutes

Prep Cook

2 10 2

4 10 2

6 10 2

Minutes

Prep Cook

2 18 4

4 18 5

6 18 7

MAIN

FISH CURRY

2 4 6

Red curry paste 11/2 tbsp 1/4 cup 1/3 cupCoconut cream 125 ml 250 ml 375 ml

Diced white firm fish fillets (ling)

350 g 700 g 1 kg

Brown sugar 1 tsp 2 tsp 3 tsp

Sliced snow peas 100 g 200 g 375 g

Sliced shallots 2 4 4

Coriander 1 tsp 2 tsp 3 tsp


FISH WITH LEMON AND HERBS

2 4 6

Olive oil 1 tbsp 2 tbsp 21/2 tbsp

Lemon juice 2 tbsp 60 ml 80 ml

Chopped dill & chives 1 tbsp 11/2 tbsp 2 tbsp

Drained chopped capers 2 tsp 3 tsp 1 tbsp

Caster sugar 1/4 tsp 1/4 tsp 1/2 tsp

Ling fish fillets (250 g per fillet)

2 4 6


Cooked baby potatoes (to serve)

8 16 24

Baking paper (for steamer basket)

Minutes

Prep Cook

2 18 2

4 18 2

6 18 2

Minutes

Prep Cook

2 10 7

4 10 8

6 10 8

MAIN

GNOCCHI WITH PANCETTA

2 4 6

Fresh potato gnocchi 250 g 500 g 750 g

Arrabbiata pasta sauce 250 ml 500 ml 750 ml

Water 1/3 cup 2/3 cup 1 cup

Chopped pancetta 50 g 100 g 150 g


GREEK LAMB

2 4 6

Lamb leg roast 600 g 1.2 kg 11/2 kg

Chopped garlic (clove) 1 1 2

Lemon juice 2 tbsp 1/4 cup 1/3 cupPeeled thinly sliced onion 100 g 150 g 200 g

Dried oregano leaves 1/2 tsp 1 tsp 11/2 tsp



Steamed vegetables (to serve) 2 cups 4 cups 6 cups

GREEN CHICKEN CURRY

2 4 6

Peanut oil 1 tbsp 11/2 tbsp 2 tbsp


Chopped chicken breast fillets 300 g 600 g 900 g

Thai green curry paste 2 tsp 11/2 tbsp 2 tbsp

Coconut milk or coconut cream

125 ml 250 ml 375 ml

Trimmed fine green beans, cut in half

150 g 200 g 250 g

Coriander (chopped, to serve) 1 tbsp 2 tbsp 3 tbsp


Minutes

Prep Cook

2 15 4

4 10 4

6 10 4

Minutes

Prep Cook

2 10 30

4 10 50

6 10 60

Minutes

Prep Cook

2 3 5

4 3 5

6 3 5

MAIN

HAM AND PEA RISOTTO

2 4 6

Olive oil 2 tsp 1 tbsp 11/2 tbsp

Leek, trimmed sliced thin 100 g 150 g 200 g

Diced ham 100 g 200 g 200 g


Chicken stock 375 ml 750 ml 1.2 L

Frozen peas 50 g 100 g 150 g


Parmesan (grated, to serve) 1/4 cup 1/2 cup 3/4 cup

HUNGARIAN GOULASH

2 4 6


Beef top round, cubed 500 g 750 g 1250 g

Paprika 1 tbsp 2 tbsp 3 tbsp

Cumin powder 1 tsp 2 tsp 1 tbsp

Caraway seeds 1 tsp 11/2 tsp 2 tsp

Red capsicum, seeded and chopped

1/2 1 11/2

Medium onion, chopped 1 2 3



HAM AND PARMESAN TORTELLINI

2 4 6

Fresh ham tortellini 240 g 480 g 720 g

Liquid cream 150 ml 300 ml 450 ml

Olive oil 20 ml 20 ml 30 ml

Sliced button mushrooms 100 g 200 g 300 g

Grated parmesan cheese 30 g 60 g 90 g

Salt and pepper

Minutes

Prep Cook

2 3 2

4 3 2

6 3 2

Minutes

Prep Cook

2 10 6

4 10 6

6 10 6

Minutes

Prep Cook

2 10 35

4 10 35

6 10 35

MAIN

LAMB KOFTAS

2 4 6

Canola oil 2 tbsp 1/4 cup 1/4 cup

Lamb mince 350 g 700 g 1000 g

Shallot 1 2 3

Crushed garlic 1 clove 2 cloves 2 cloves

Combined ground cumin & Coriander

2 tsp 1 tbsp 11/2 tbsp

Combined finely chopped parsely & mint

1 tbsp 2 tbsp 1/4 cup


Tzatziki (to serve) 1/2 cup 1 cup 11/2 cup

Baking paper (for steamer basket

LAMB ROGAN JOSH CURRY

2 4 6

Canola oil 1 tbsp 2 tbsp 2 tbsp

Diced (3 cm) leg of lamb 350 g 700 g 1.05 kg


Rogan josh paste (283 g jar) 2 tbsp 1/3 cup 1/2 cup

Canned chopped tomatoes 400 g 800 g 1.2 kg

Trimmed chopped baby spinach leaves

100 g 300 g 300 g

Minutes

Prep Cook

2 10 25

4 10 25

6 10 25

Minutes

Prep Cook

2 10 4

4 10 5

6 10 5

MAIN

LAMB SHANKS

2 4 6


Frenched lamb shanks (320 g per lamb skank)

2 4 6


Diced (1 cm) carrot 100 g 150 g 200 g

Diced (1 cm) celery 50 g 75 g 100 g

Canned diced tomatoes with herbs

400 g 800 g 1.2 kg

Parsley (to serve) 1 tbsp 2 tbsp 3 tbsp

Mashed potatoes (to serve) 200 g 400 g 600 g

LAMB, TOMATOES AND ROSEMARY

2 4 6

Lamb leg mini roast 400 g 800 g 1200 g

Halved grape tomatoes 100 g 150 g 200 g


Crushed garlic 1 tsp 11/2 tsp 2 tsp

Chopped rosemary 1 tbsp 11/2 tbsp 2 tbsp


Cooked Roast Vegetables (to serve)

300 g 600 g 900 g

LING FILLET WITH PRAWNS

2 4 6

Ling fillets (175 g per fillet) 2 4 6

Chopped raw prawns 120 g 180 g 270 g

Chopped button mushrooms 60 g 120 g 150 g


Thickened cream 50 ml 75 ml 100 ml

Salt & Pepper Pinch Pinch Pinch

Minutes

Prep Cook

2 15 30

4 15 40

6 15 40

Minutes

Prep Cook

2 10 15

4 10 20

6 10 25

Minutes

Prep Cook

2 10 3

4 10 3

6 10 3

MAIN

MACARONI CHEESE

2 4 6


Plain 1 tbsp 2 tbsp 1/4 cup


Dijon mustard 1 tsp 2 tsp 3 tsp

Grated tasty and parmesan cheese

1 cup 2 cups 3 cups

Cooked macaroni pasta 500 g 1000 g 1500 g

Chives (chopped, to serve) 1 tbsp 2 tbsp *1 tbsp

MEATBALLS WITH TOMATO SAUCE

2 4 6


Fresh white breadcrumbs 1/3 cup 1/2 cup 12/3 cups

Beaten egg 1 1 1

Finely chopped onion 1/2 1 1

Dried mixed herbs 2 tsp 1 tbsp 2 tbsp


Pasta sauce (jar) 125 ml 500 ml 750 ml


Cooked pasta (to serve) 375 g 750 g 1.125 g

MONTREAL BBQ BRISKET

2 4 6

Beef brisket, trimmed and cut to fit pot if needed

0.4 kg 1 kg 1.4 kg

Montreal steak seasoning 1 tbsp 11/2 tbsp 2 tbsp


Beer 1/3 cup 3/4 cup 1 cup

Barbecue sauce 1/3 cup 3/4 cup 1 cup

Minutes

Prep Cook

2 15 45

4 15 50

6 15 60

Minutes

Prep Cook

2 15 3

4 15 3

6 15 3

Minutes

Prep Cook

2 15 15

4 15 15

6 0 0

MAIN

MUSHROOM AND SPINACH ROSITTO

2 4 6


Leeks 100 g 150 g 200 g



Vegetable or chicken stock 375 ml 750 ml 1.2 L

Baby spinach leaves 40 g 75 g 150 g


MUSTARD POT ROAST BEEF

2 4 6


Topside beef 600 g 800 g 1 kg

Dijon mustard 1/2 tbsp 1 tbsp 11/2 tbsp


Dry white wine 150 ml 150 ml 150 ml


Salt and pepper

ONE POT PIZZA STYLE PASTA

2 4 6

Farfalle 150 g 300 g 450 g

Tomato paste 200 g 400 g 600 g

Canned mushrooms (drained) 150 g 300 g 450 g

Italian ham (separate the slices by hand)

2 slices 4 slices 6 slices

Mozzarella ball 1/2 1 11/2

Pizza seasoning 1 tsp 2 tsp 3 tsp


Salt and pepper

Pitted black olives (optional) 10 20 30 pitted

Minutes

Prep Cook

2 10 3

4 10 4

6 10 5

Minutes

Prep Cook

2 10 21

4 10 25

6 10 30

Minutes

Prep Cook

2 15 6

4 15 6

6 15 6

MAIN

PESTO CHICKEN RISOTTO

2 4 6



Diced chicken thigh 125 g 250 g 375 g

Basil pesto 11/2 tbsp 3 tbsp 41/2 tbsp


Chicken stock 350 ml 750 ml 1.1 L

Cherry Tomatoes (chopped, to serve)

75 g 150 g 225 g


POACHED SALMON

2 4 6

Salmon fillets, 125 g each 2 4 6

Vegetable stock 1 cup 1 cup 1 cup

Small fennel bulb, trimmed and sliced thin

1 1 1

Black peppercorns 1/2 tsp 1/2 tsp 1/2 tsp

Leek, trimmed and sliced thin 1 1 1

Finely chopped parsley or dill 1 tbsp 11/2 tbsp 2 tbsp

PORK SPARE RIBS

2 4 6

Pork spare ribs 6 12 18

Crushed garlic 1 clove 2 cloves 2 cloves

Soy sauce 1 tbsp 11/2 tbsp 2 tbsp

Clear honey 3 tbsp 4 tbsp 4 tbsp


Grated root ginger 1 tsp 11/2 tsp 2 tsp

Salt and Pepper

Minutes

Prep Cook

2 6 25

4 6 25

6 6 25

Minutes

Prep Cook

2 4 4

4 4 4

6 4 4

Minutes

Prep Cook

2 15 8

4 15 8

6 15 10

MAIN

PORK WITH HARVEST VEGETABLES

2 4 6


Pork tenderloin 500 g 750 g 1 kg

Eshallots 125 g 250 g 375 g of

Large carrot, peeled and cut into large chunks

1 2 3

Large parsnips, peeled and cut into large chunks

1 2 3

Large russet potato, peeled and quartered

1 2 3

Vegetable or chicken stock 1/2 cup 1/2 cup 1/2 cup

Dry white wine 1/4 cup 1/4 cup 1/4 cup



POTATO BAKE EXPRESS

2 4 6

Potatoes, washed, peeled cut into large cubes

400 g 800 g 1.2 kg

Bacon chopped (natural or smoked)

100 g 200 g 300 g


1 2 3


Camembert cut into pieces 130 g 250 g 400 g


Salt and pepper


Minutes

Prep Cook

2 20 13

4 20 13

6 20 13

Minutes

Prep Cook

2 20 8

4 20 8

6 20 7

MAIN

PRAWN MARINARA

2 4 6

Extra-large prawns, peeled with tails

12 24 36


Garlic, minced 2 cloves 3 cloves 5 cloves

Passata 1 cup 2 cups 3 cups

Minced parsley 1 tbsp 2 tbsp 3 tbsp


PULLED PORK

2 4 6

Pork shoulder roast, cut into 4 or 6 large chunks

450 g 900 g 1400 g

Chili powder (optional) 11/2 tsp 1 tbsp 2 tbsp

Medium onion, sliced 1/2 1 11/2


Barbecue sauce 3/4 cup 11/2 cups 21/4 cups

Water or beer 2 tbsp 3 tbsp 4 tbsp

PUMPKIN RISOTTO

2 4 6

Olive oil 1/2 tbsp 1 tbsp 11/2 tbsp

Peeled thinly sliced leek 100 g 150 g 200 g

Peeled diced butternut pumpkin

200 g 400 g 600 g


Vegetable stock 375 ml 750 ml 1.2 l


Parsley (chopped, to serve) 1 tbsp 2 tbsp 3 tbsp

Minutes

Prep Cook

2 15 6

4 15 6

6 15 6

Minutes

Prep Cook

2 15 40

4 15 45

6 15 50

Minutes

Prep Cook

2 10 1

4 10 1

6 10 1

MAIN

QUICK AND EASY MOUSSAKA

2 4 6

Lean ground beef 225 g 450 g 680 g

Olive oil, divided 2 tbsp 3 tbsp 3 tbsp

Onion, peeled and chopped 1/2 1 medium

11/2

Eggplant, cubed 1/2 1 medium

11/2

Canned, petite diced toma-toes

1 cup 2 cups 3 cups

Ground cinnamon 1/2 tsp 1 tsp 11/2 tsp

Salt and pepper

Greek yogurt 3/4 cup 11/2 cups 21/4 cups


Large egg 1 2 3

QUINOA AND VEGETABLES

2 4 6

Quinoa, rinsed well and drained

1 cup 2 cups 3 cups


Onion, finely chopped 1/2 1 11/2

Zucchini, diced 1/2 1 11/2

Carrot, diced 1/2 1 11/2

Red capsicum, diced 1/2 1 11/2

Fennel, trimmed and diced 1/2 1 11/2

Vegetable stock 3/4 cup 11/2 cups 21/4 cups



Minutes

Prep Cook

2 15 8

4 15 8

6 15 8

Minutes

Prep Cook

2 15 6

4 15 6

6 15 6

MAIN

QUINOA SALAD WITH CUCUMBER

2 4 6

Quinoa 100 g 200 g 300 g


Diced lebanese cucumber 75 g 150 g 225 g

Diced cherry tomatoes 100 g 200 g 300 g


Chopped parsley & mint 1/4 cup 1/2 cup 3/4 cup

RICE VERMICELLI WITH PRAWNS

2 4 6

Rice vermicelli 200 g 400 g 650 g

Peeled prawns 10 20 35

Carrots, peeled and grated 1 2 3

Artichoke hearts (canned) drained, in quarters

100 g 200 g 300 g

Sweet soy sauce 2 tbsp 4 tbsp 6 tbsp

Nuoc mam sauce (or salt, pepper)


Handful of lettuce leaves, washed and thinly sliced

1 2 3

Peanuts, chopped (optional) 1 tbsp 2 tbsp 3 tbsp

Peanut oil 1 tbsp 1 tbsp 1 tbsp

Minutes

Prep Cook

2 15 2

4 15 2

6 15 1

Minutes

Prep Cook

2 15 5

4 15 5

6 15 5

MAIN

ROAST PORK WITH PINAPPLE

2 4 6

Pork joint 300 g 600 g 900 g

Pineapple chunks, canned 100 g 200 g 300 g

Pineapple syrup (from the can)

50 ml 100 ml 150 ml

Sweet white wine 50 ml 70 ml 70 ml


1/2 1 11/2

Water or chicken stock or veal stock

70 ml 100 ml 150 ml

Salt and pepper

Oil 1 tbsp 2 tbsp 3 tbsp

SAFFRON SALMON

2 4 6

Salmon 2 4 6


Saffron 1/4 tsp 1/2 tsp 1/2 tsp

Ground coriander 1/2 tsp 1 tsp 11/2 tsp

Thinly sliced leek 100 g 200 g 300 g

Finely chopped parsley 1 tbsp 11/2 tbsp 2 tbsp

Minutes

Prep Cook

2 10 11

4 10 13

6 10 13

Minutes

Prep Cook

2 4 4

4 4 4

6 4 4

MAIN

SALMON WHITE ASPARAGUS SAUCE

2 4 6

Salmon steaks 2 4 6

White onion, peeled and crushed

1/2 1 11/2

Liquid honey (or maple syrup) 1 tsp 2 tsp 1 tbsp

Rye bread (or other) 15 g 30 g 45 g


White asparagus, cooked (can)

150 g 300 g 450 g


Vegetable oil for cooking 2 tbsp 3 tbsp 3 tbsp

Tabasco © (optional) 5 drops 10 drops

15 drops

Salt and pepper

SAN CHOY BOW

2 4 6

Chicken Mince 400 g 700 g 1000 g

Sweet chilli sauce 60 ml 120 ml 180 ml

Soy sauce 1 tbsp 2 tbsp 21/2 tbsp

Grated carrot 1 cup 2 cups 3 cups

Shredded green cabbage 1 cup 2 cups 3 cups

Sliced shallots 2 4 6

Lettuce 4 cup(s) 8 cup(s) 12 cup(s)

Minutes

Prep Cook

2 6 3

4 6 5

6 6 12

Minutes

Prep Cook

2 10 3

4 10 3

6 10 3

MAIN

SAUSAGE AND BEAN STEW

2 4 6

Pork sausages (75% meat content)

4 8 12


Diced (1 cm) red pepper 50 g 100 g 150 g

Canned 4 bean mix (drained weight)

250 g 400 g 600 g


Diced (1 cm) carrot 50 g 100 g 150 g

Fresh thyme 1 sprig 2 sprigs 2 sprigs

Fresh rosemary 1 sprig 2 sprigs 2 sprigs


Sugar 1/2 tsp 1 tsp 11/4 tsp

SAVOURY MINCE

2 4 6

Beef mince 300 g 600 g 900 g


Diced vegetable medley 150 g 250 g 300 g



Frozen peas & corn 100 g 200 g 300 g

Parsley chopped 1 tbsp 2 tbsp 1/4 cup

Mashed potatoes (to serve) 200 g 400 g 600 g

Minutes

Prep Cook

2 10 6

4 10 9

6 10 9

Minutes

Prep Cook

2 10 5

4 10 5

6 10 5

MAIN

SEAFOOD COUSCOUS

2 4 6

Fish steaks (salmon, cod or other)

200 g 400 g 600 g

Ratatouille 200 g 400 g 600 g

Marinara mix frozen 50 g 100 g 150 g

Semolina, medium texture 130 g 250 g 400 g

Chickpeas, canned drained 120 g 240 g 360 g

Spices (cumin, turmeric, cinnamon, coriander, cayenne and paprika)

2 tbsp 4 tsp 6 tsp



Salt and pepper

SPICY CHICKEN AND CAPSICUM

2 4 6

Peanut oil 2 tsp 1 tbsp 11/2 tbsp

Thinly sliced onion 100 g 150 g 200 g

Thinly sliced chicken breast fillets

300 g 600 g 900 g

Thai red curry paste 11/2 tbsp 21/2 tbsp 1/4 cup

Thinly sliced red pepper 75 g 150 g 200 g


Coriander chopped 1 tsp 2 tsp 1 tbsp

Steamed rice 2 cups 4 cups 6 cups

Minutes

Prep Cook

2 5 5

4 5 5

6 5 5

Minutes

Prep Cook

2 15 3

4 15 3

6 15 3

MAIN

SPICY MINCE PORK WITH BEANS

2 4 6

Lean pork mince 300 g 600 g 900 g

Red capsicum, deseeded and cut into strips

50 g 100 g 150 g

Thinly sliced runner beans 50 g 100 g 150 g

Thai red curry paste 1 tbsp 2 tbsp 3 tbsp

Soy sauce 11/2 tbsp 3 tbsp 41/2 tbsp

Cooked noodles 200 g 400 g 600 g

SPRING LAMB STEW

2 4 6

Lamb (diced) 500 g 1 kg 11/2 kg

Sliced onion 75 g 150 g 200 g

Sliced carrot (1 cm thick) 100 g 150 g 200 g

Frozen green peas 150 g 300 g 500 g



Salt and pepper

STEAMED MUSSELS

2 4 6

Mussels, scrubbed 1 kg 11/2 kg 2 kg


Garlic, crushed 2 cloves 4 cloves 6 cloves


Dry white wine 1 cup 1 cup 1 cup

Minced parsley 2 tbsp 3 tbsp 4 tbsp

Minutes

Prep Cook

2 8 8

4 8 8

6 8 8

Minutes

Prep Cook

2 10 25

4 10 25

6 10 25

Minutes

Prep Cook

2 10 3

4 10 3

6 10 3

MAIN

STEAMED SWEET CHILLI SALMON

2 4 6

Salmon fillets skin off (200 g) 2 4 6

Sweet chilli sauce 2 tbsp 80 ml 100 ml

Lime juice 2 tsp 1 tbsp 1,5 tbsp

Chopped coriander 2 tsp 1 tbsp 1,5 tbsp


Steamed green vegetables 2 cups 4 cups 6 cups

Baking paper

STUFFED ZUCCHINI

2 4 6

Round zucchini (150/175 g) 2 4 6

Carrots, onions, peppers, zuc-chini finely diced

60 g 120 g 180 g

Large spinach leaves washed and chopped

4 8 12

Cooked rice 110 g 220 g 330 g

Egg yolk 1 2 3

Grated parmesan cheese 1 tbsp 2 tbsp 3 tbsp


Orange zest for aromatics (optional)Salt, pepper

Minutes

Prep Cook

2 10 6

4 10 6

6 10 6

Minutes

Prep Cook

2 20 8

4 20 8

6 20 8

MAIN

SWEET AND SOUR PORK RIBS

2 4 6

Boneless country pork ribs, trimmed of fat

450 g 700 g 1 kg



Green capsicum seeded and chopped

1/2 1 11/2

Ginger root, peeled and grated


Soy sauce 2 tbsp 4 tbsp 6 tbsp

Seasoned rice vinegar 2 tbsp 4 tbsp 6 tbsp

Sugar 1 tbsp 2 tbsp 3 tbsp

Orange juice 1/4 cup 1/2 cup 3/4 cup

TANDOORI SPICED CHICKEN

2 4 6

Chicken legs, bone in, skin removed if desired

2 4 6

Plain yogurt 2/3 cup 11/4 cups 21/3 cupsTandoori spice blend (pur-chased or homemade)




Canned chickpeas, drained and rinsed


Handfuls of spinach, washed and coarsely chopped

1 2 3

Small tomatoes, washed and cut into wedges

2 4 6


Salt (to taste)

Minutes

Prep Cook

2 15 20

4 15 20

6 15 20

Minutes

Prep Cook

2 15 13

4 15 13

6 15 13

MAIN

THAI CHICKEN WITH RICE

2 4 6

Chicken breast stir-fry strips 225 g 450 g 700 g

Jasmine rice 2/3 cup 11/3 cups 2 cups

Lime, juiced and zested 1/2 1 11/5 limeRed chilli paste (optional) to tasteRice vinegar 1 tbsp 2 tbsp 3 tbsp

Oyster sauce 11/2 tsp 1 tbsp 11/2 tbsp

Soy sauce 1/2 tsp 1 tbsp 11/2 tbsp

Fresh mint leaves washed and chopped

5 10 15

Garlic, finely chopped 1 clove 2 cloves 3 cloves

Water 3/4 cup 11/3 cups 2 cups

THAI VEGETABLE CURRY

2 4 6

Thai curry paste 1 tbsp 2 tbsp 3 tbsp

Clarified butter or coconut oil 1 tbsp 2 tbsp 3 tbsp

Freshly grated ginger 1 tbsp 11/2 tbsp 2 tbsp

Carrot, thinly sliced 1/2 1 11/2

Coconut milk 11/2 tbsp 3 tbsp 41/4 tbsp

Shiitake mushrooms, thinly sliced

140 g 280 g 425 g

Chopped fresh green beans 3/4 cup 11/2 cups 3 cups

Halved baby corn (thawed, frozen or drained, canned)

3/4 cup 11/2 cups 3 cups

Lime juice and soy sauce 11/2 tsp 11/2 tsp 11/2 tsp

Fresh coriander leaves, beansprouts and hot cooked rice (to serve)

Minutes

Prep Cook

2 10 7

4 10 7

6 10 7

Minutes

Prep Cook

2 10 5

4 10 5

6 10 5

MAIN

TOMATO CALAMARI

2 4 6

Fresh or frozen calamari slices 400 g 800 g 1200 g

Tomato sauce 100 ml 150 ml 200 ml

White wine 50 ml 50 ml 50 ml

Finely chopped basil 1 tbsp 1 tbsp 11/2 tbsp

Crushed garlic 1 tbsp 1 tbsp 11/2 tbsp

Finely chopped red chilli 1 tsp 1 tsp 11/2 tsp

TOMATO PASSATA SAUCE

2 4 6

Olive oil 2 tbsp 4 tbsp 1/3 cupOnion, peeled and chopped 1/2 1/2 1

Garlic, chopped 2 cloves 3 cloves 4 cloves

Tomato paste 2 tbsp 1/4 cup 1/3 cupWhole fresh roma tomatoes, quartered

4 8 12

Salt 1/2 tsp 3/4 tsp 1 tsp

Dried oregano 1 tsp 1 tsp 11/2 tsp

Black pepper

Chopped fresh basil (optional)

Minutes

Prep Cook

2 5 1

4 5 1

6 5 1

Minutes

Prep Cook

2 15 30

4 15 35

6 15 40

MAIN

TUNA MORNAY

2 4 6


Plain flour 11/2 tbsp 1/4 tbsp 1/3 tbspMilk 250 ml 500 ml 625 ml

Drained canned tuna 175 g 350 g 525 g

Drained canned corn kernels 125 g 250 g 375 g

Grated tasty cheese 1/3 cup 2/3 cup 1 cup

Chives (chopped) 1 tbsp 2 tbsp 3 tbsp

Steamed rice 2 cups 4 cups 6 cups

VEAL GOULASH

2 4 6

Diced veal 350 g 700 g 1 kg


Sweet paprika 3 tsp 11/2 tbsp 2 tbsp

Tomato paste 1 tbsp 2 tbsp 1/4 cup

Beef consomme 175 ml 325 ml 450 ml

Peeled diced (2 cm) potatoes 250 g 500 g 750 g

Oil 1 tsp 11/2 tsp 2 tsp

Sour cream 1 tbsp 2 tbsp 1/4 cup

Minutes

Prep Cook

2 10 8

4 10 8

6 10 8

Minutes

Prep Cook

2 15 20

4 15 20

6 15 20

MAIN

VEAL ROAST AND CARROTS PRUNES

2 4 6

veal roast (about 7 cm diam-eter)

300 g 650 g 1 kg

vegetable oil 1 tbsp 1 tbsp 1 tbsp

prunes (or dates) 12 20 30

medium carrots, peeled 450 g 900 g 1.3 kg

veal stock (or vegetable stock or water)

70 ml 100 ml 150 ml

Salt and pepper

Minutes

Prep Cook

2 15 13

4 15 13

6 15 13

VEAL OSSO BUCCO

2 4 6

Veal osso bucco (185g) 2 4 6

Peeled finely chopped onion 200 g 400 g 600 g

Chopped thyme leaves 2 tsp 1 tbsp 11/2 tbsp

Chicken Stock 185 ml 375 ml 560 ml


Canned drained cannellini beans

125 g 250 g 375 g

Oil 1 tsp 11/2 tsp 2 tsp

Cooked pasta 200 g 400 g 600 g

Minutes

Prep Cook

2 15 15

4 15 20

6 15 20

MAIN

VEAL ROLLS WITH TOMATO SAUCE

2 4 6

Olive oil 1 tbsp 1 tbsp 11/2 tbsp

Veal schnitzel (75g) 4 8 12

Sliced bocconcini 100 g 200 g 300 g

Sliced roasted red peppers 35 g 70 g 125 g

Basil leaves 8 16 24


Salt and black pepper to taste

Cooked pasta (e.G farfalle) 200 g 400 g 600 g

Toothpicks 8 16 24

VEAL WITH LEMON AND OREGANO

2 4 6


Thin veal steak or schnitzels (120g)

2 4 6


Dijon mustard 1/2 tsp 1 tsp 11/2 tsp

Lemon juice 1 tbsp 2 tbsp 21/2 tbsp

Chopped oregano leaves 2 tsp 1 tbsp 1 tbsp

Salt and black pepper (to taste)Cooked baby potatoes 6 12 18

Minutes

Prep Cook

2 10 2

4 10 2

6 10 2

Minutes

Prep Cook

2 10 2

4 10 2

6 10 2

MAIN

VIETNAMESE SOUP WITH CHICKEN

2 4 6

Chicken breast (boneless, skinless)

1 2 3

Chicken stock 3 cups 4 cups 5 cups

Minced ginger 1 tbsp 11/2 tbsp 2 tbsp

Onion, thinly sliced 1/2 1 11/2

Shallot, thinly sliced and fried 1 2 3

fish sauce 1 tbsp 2 tbsp 3 tbsp

Pre-cooked udon or soba noodles

140 g 280 g 425 g

Coriander leaves (to taste)

Bean sprouts (to taste)

Red chilli, seeded and thinly sliced

1 1 3

WHOLE CHICKEN WITH POTATOES

2 4 6

Lemon 1/2 1/2 1

Whole chicken 1 kg 11/2 kg 2 kg


Dried mixed herbs 1/2 tsp 1 tsp 11/2 tsp


Peeled cut into wedges pota-toes

300 g 600 g 900 g

Minutes

Prep Cook

2 18 1

4 18 1

6 18 1

Minutes

Prep Cook

2 10 35

4 10 35

6 10 50

DESSERT

2 4 6

Quartered, raisin toast 2 Slices 4 Slices 5 Slices



Eggs 2 2 3

Cream 125 ml 250 ml 375 ml

Vanilla extract 1/2 tsp 1/2 tsp 1 tsp

Water (to steam) 300 ml 300 ml 300 ml

BREAD AND BUTTER PUDDING

Minutes

Prep Cook

2 15 30

4 15 30

6 15 30

DESSERT

2 4 6

Hot milk 2/3 cup 11/4 cups 2 cups

Dulce de leche 1/3 cup 2/3 cup 1 cup

Eggs, beaten 1 medium

1 large 2 large


2 4 6

Chocolate buscuits (cookies) broken into small pieces

40 g 80 g 120 g

Butter melted (then added to biscuit crumbs)

15 g 30 g 45 g

Cream cheese 80 g 150 g 240 g

Orange marmalade (or other jam)


Egg 1 2 3


Cocoa (optional) 1/2 tbsp 1 tbsp 11/2 tbsp

Ramekins (140 ml) 2 4 6

2 4 6

Pudding mix (green’s) 85 g 170 g 260 g

Egg 1/2 1 1

Water 3 tsp 11/2 tbsp 2 tbsp

Packet sauce mix in greens pudding mix

1/3 2/3 1

Boiling water 150 ml 300 ml 400 ml

Baking paper (to cover)

Aluminium foil (to cover)

CARAMEL PUDDING

CHOCOLATE ORANGE CHEESECAKE

CHOCOLATE SPONGE PUDDING

Minutes

Prep Cook

2 15 20

4 15 22

6 15 25

Minutes

Prep Cook

2 15 16

4 15 16

6 15 15

Minutes

Prep Cook

2 10 25

4 10 25

6 10 25

DESSERT

2 4 6

Egg 1 2 3

Egg yolk 1 2 3

Apple compote 130 g 260 g 390 g

Single cream 50 ml 100 ml 150 ml

Shortbread biscuits 2 4 6

Sugar for lining

Melted butter for lining

Small cupcake moulds (120 ml)

2 4 6

2 4 6

Golden syrup 11/2 tbsp 1/4 cup 1/3 cupSelf-raising flour 1/2 cup 1 cup 11/2 cups


Eggs 1 2 3


Brown sugar 1/4 cup 1/2 cup 3/4 cup

Ramekins 8cm (to steam) 2 4 6




Cream (to serve) 2 tsp 4 tsp 6 tsp

CREAM WITH APPLE COMPOTE

GOLDEN SYRUP PUDDINGS

Minutes

Prep Cook

2 10 15

4 10 15

6 10 15

Minutes

Prep Cook

2 15 20

4 15 20

6 15 20

DESSERT

2 4 6


Egg 1 1 2

Granulated sugar 37 g 75 g 112 g

Corn starch 11 g 22 g 33 g

Cocoa powder 11 g 22 g 33 g

LIGHT CHOCOLATE CREAM

2 4 6

Melted butter 100 g 150 g 150 g

Finely grated rind & juiced lemon

1/2 1 1

Caster sugar 1/2 cup 1 cup 11/3 cupSelf-raising flour 1/4 cup 1/2 cup 3/4 cup


Eggs separated 1 2 3

LEMON DELICIOUS

Minutes

Prep Cook

2 15 30

4 15 33

6 15 33

Minutes

Prep Cook

2 5 5

4 5 5

6 5 5

DESSERT

2 4 6

Lemon (a little zest and juice) 1 2 3

Madeleines 3 to 4 6 to 8 14 to 16

Lemon curd 50 g 100 g 150 g

Scoops lime sorbet or mandarin

2 4 6

Sugar 25 g 50 g 75 g


Ground lemon grass (optional) 1 1 1

Stalk fresh rosemary (optional)

1/2 1 11/2

Blueberries or redcurrants washed

40 g 80 g 125 g

Pretty small bowls or small dishes

2 4 6

MADELEINES WITH LEMON SYRUP

2 4 6

Chocolate wafer cookie crumbs

1/2 cup 2/3 cup 3/4 cup

Butter, melted 1 tbsp 11/2 tbsp 2 tbsp

Cream cheese, softened 125 g 175 g 250 g

Sweetened condensed milk 3 tbsp 1/4 cup 1/3 cupChocolate chips melted 1/3 cup 1/2 cup 3/4 cup


Egg 1 medium

1 medium

1 large

Whipped cream

Peppermint essence

MINT CHOCOLATE CHEESECAKE

Minutes

Prep Cook

2 10 5

4 10 5

6 10 5

Minutes

Prep Cook

2 15 20

4 15 22

6 15 25

DESSERT

2 4 6

Peeled ripe whole conference pears

2 4 6


Granulated sugar 50 g 100 g 150 g

Cinnamon sticks 1/2 1 11/2

Star anise 1 2 3

Ice cream (to serve) 2 tbsp 4 tbsp 6 tbsp

SPICED PEARS

2 4 6


Caster sugar 2 tbsp 1/3 cup 1/2 cup

Self-raising flour 1/2 cup 1 cup 11/2 cup


Egg 1/2 2 Small 3 Small

Canned sliced peaches 200 g 400 g 600 g

8 cm ramekins (to steam)

Water (to steam) 300 ml 300 ml 300 ml



Ice cream (to serve) 2 scoops

4 scoops

6 scoops

PEACH PUDDINGS

Minutes

Prep Cook

2 15 24

4 15 24

6 15 24

Minutes

Prep Cook

2 12 10

4 12 10

6 12 10

DESSERT

2 4 6

Brown sugar 2 tbsp 1/3 cup 1/2 cup

Dessicated coconut 1/3 cup 2/3 cup 1 cup

Honey 1 tbsp 2 tbsp 1/4 cup

Dried mixed fruit 40 g 80 g 125 g


Wholemeal self-raising flour 1/3 cup 2/3 cup 1 cup

Ramekins 8 cm


Baking paper (to cover) 1/2 m 1/2 m 1/2 m

Aluminium foil (to cover) 1/2 m 1/2 m 1/2 m

Cream 2 tbsp 4 tbsp 6 tbsp

STEAMED FRUIT PUDDING

2 4 6

Egg(s) 1 1 1

Brown sugar 2 tbsp 1/3 cup 1/2 cup


Melted, butter 20 g 40 g 60 g

Self-raising flour 1/4 cup 1/2 cup 3/4 cup

Bicarbonate of soda 1/4 tsp 1/2 tsp 1/2 tsp

Ramekins 8 cm


Baking paper (to cover) 1/2 m 1/2 m 1/2 m

Aluminium foil (to cover) 1/2 m 1/2 m 1/2 m

STEAMED GOLDEN CAKE

Minutes

Prep Cook

2 10 30

4 10 30

6 10 30

Minutes

Prep Cook

2 15 14

4 15 14

6 15 14

DESSERT

2 4 6

Whole Marie biscuits crushed 2 4 6

Melted butter 1 tbsp 2 tbsp 3 tbsp

Cream cheese 125 g 250 g 375 g

Granulated sugar 1/4 cup 1/2 cup 3/4 cup

Lightly beaten egg 1 2 3

Sour cream 1/4 cup 1/2 cup 3/4 cup

Ramekins of 125 ml, buttered 2 4 6

TRADITIONAL CHEESECAKE

2 4 6

Brown sugar 1 tbsp 2 tbsp 3 tbsp

Coconut milk 4 tbsp 1/2 cup 3/4 cup

Japanese (sushi) rice, thoroughly rinsed


Lime, juiced and zested 1/4 1/2 1

Lemongrass stems, cut into lenghts

1/2 1 11/2

Mangos, peeled and diced 1/2 1 11/2

Water 2/3 11/4 13/4 cup

STICKY RICE WITH MANGO

Minutes

Prep Cook

2 10 10

4 10 10

6 10 10

Minutes

Prep Cook

2 15 17

4 15 17

6 15 17

DESSERT

2 4 6

Hard boiled eggs 1 2 3


Chocolate coulis or sauce for the cream

50 g 100 g 150 g

140 ml ramekins in aluminium or silicone

2 4 6

Chocolate coulis (or sauce) transfer to the ramekins

50 ml 100 ml 150 ml

2 4 6

Eggs 2 4 6

Granulated sugar 2 tbsp 4 tbsp 6 tbsp


Vanilla extract 1/2 tsp 1 tsp 11/2 tsp

Ramekins (125 ml) 2 4 6

Cinnamon sugar 1/2 tsp 1 tsp 11/2 tsp

VANILLA CUSTARD

UPSIDE-DOWN CHOCOLATE CREAM

Minutes

Prep Cook

2 10 7

4 10 7

6 10 9

Minutes

Prep Cook

2 5 12

4 5 12

6 5 12

COOK4ME +RE

F : N

C001

4345

3 -

Créd

it ph

otos

: Fé

lix C

réat

ion

- Mic

hel B

oudi

er -

Get

ty Im

ages

- St

ockF

ood

- Suc

ré s

alé

- X

Documents

COOK4ME - Tefal