2-1/2 to 3           cups all-purpose flour 
1                         envelope Pizza Crust Yeast
3/4 tsp                salt 
1 cup                  very warm water (120° to 130°F) 
2 tbs                   olive or vegetable oil 



Suggested toppings

Onions, figs, blue cheese, parmesan shavings, crumbled bacon, feta, sundried tomatoes, olives, arugula, fennel, spinach leaves, roasted red pepper


Combine 2 cups flour, undissolved yeast, and salt in a large bowl.

Stir very warm water and olive oil into flour mixture.

Stir in enough remaining flour to make soft dough.

Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes.
Lightly oil 1 (14-inch) or 2 (12-inch) round pizza pan(s)

Sprinkle pan with cornmeal. Shape and roll dough to fit desired pan(s).

Top pizza with olive oil, crumbled blue cheese, sliced red onion and sliced figs.

Bake 10 minutes at 425 degrees.

Top with arugula when out of the oven.



2 bunches of beets, trimmed, washed, and scrubbed well
1 bunch leeks split in half, trimmed, and cleaned of sand
Olive oil and 5 year Balsamic vinegar
Salt and pepper to taste 

Garlic cloves (optional) 


Wash the beets, trim and scrub the skin and cut them into chunks. 

Trim and clean the leeks by splitting in half and then washing out all of the sand. Cut the leeks into 2" pieces 

Toss the beets, leeks, and garlic cloves with olive oil and Balsamic.  

Roast in a 375°F oven for 30 minutes, stirring the mixture once. Continue to roast a little longer until the beets are cooked through. 


Main dish

1 tbs olive oil

2 large cloves garlic, minced

1/2 tsp salt

1/2 tsp coarsely ground black pepper

3 lbs well-trimmed beef tenderloin roast,

center cut

3 tbs butter

1 lb mixed fresh mushrooms, cut in half if


1/4 cup shallots, finely chopped

1 cup Ruby or LBV Port wine

13 oz ready-to-serve beef broth

1/4 cup coarse-grain Dijon-style mustard

1 tbs cornstarch, dissolved in 2 tbsp. water

1 tbs herbed butter (optional)



Heat oven to 425 degrees

Combine olive oil, garlic, salt, and pepper. Press evenly into surface of beef.

Transfer to rack in shallow roasting pan. Insert roast probe into the thickest part of roast, not resting in

fat. Roast to desired doneness (Masterchef auto roast).

Meanwhile, in a skillet, heat 1-1/2 tablespoons butter over medium-high heat until hot. Add half of

mushrooms and the shallots. Cook and stir until mushrooms are tender. Remove from skillet. Repeat

with remaining butter and mushrooms. Set aside.

In same skillet, bring port wine to a boil over high heat. Cook 5 to 7 minutes or until almost syrupy

(reduced to about 2 tablespoons). Stir in broth, mustard, and cornstarch mixture. Cook until slightly

thickened and bubbly, stirring occasionally. Return mushrooms to sauce.

Transfer roast to carving board. Let the roast stand for 15 minutes. (Temperature will continue to rise)

Carve roast into slices.

If desired, immediately before serving, place 1 tablespoon softened butter on roast beef slices.



Main dish

Small Italian eggplants

Fresh cheese (Bocconcinni, Buratta, Mozzarina,

Mozzarella di Buffala or Mozzarella)

Napoletana sauce

Freshly grated Parmiganno

1 egg and 1 egg white

1 cup flour

Ice cold water (or soda water)

Vegetable and olive oil for frying



Slice eggplants and place them on a rack or in a perforated steam insert pan.

Apply a liberal amount of salt to the eggplant and let sit for 30 minutes.

Meanwhile grate cheese, slice fresh cheese and prepare batter. In a bowl put egg, egg white and flour

then add water and whisk. The batter should be thick enough to coat the eggplant slice but not so thick

that it will make a heavy batter. Add more water if necessary.

Fry eggplants and place on paper towel to drain.

Assemble directly in the glass oven dish. Put sauce on the bottom, place one layer of fried eggplant

slices on the sauce.

Place fresh cheese on eggplant layer. Layer eggplant on top of cheese.

Pour tomato sauce on second eggplant layer.

Place fresh cheese on top of second layer of eggplant. Put third eggplant on top and pour sauce over the

completed dish. Sprinkle grated parmigiana on top and bake for 20 to 30 minutes at 400.

Serve immediately.

Portion size is 3 one inch slices as accompaniment or appetizer. Two portions for a main plate.






  • 2 tablespoons water, divided
  • 17 tablespoons sugar, divided
  • 1/4 cup cornstarch
  • 1 teaspoon grated lemon peel
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 3 cups fresh blueberries
  • 1 cup fresh raspberries


In a bowl, combine 1 cup sugar, cornstarch, lemon peel, vanilla and cinnamon. Gently stir in the berries. Pour into the crust.

Roll out the remaining pastry to fit top of pie; place over the filling. Trim, seal and flute edges. Cut slits in top. Brush with remaining water; sprinkle with remaining sugar.

Bake at 400 degrees F for 40-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Store in the refrigerator.


Breads, Cakes and Cookies

125g  butter

1 tsp  sugar

250g  unbleached flour

60g  Asiago or Parmesan, grated

2 tbs  fresh rosemary, chopped

½ tsp  smoked paprika

1 tsp  Kosher salt

2 tsp  Black pepper


Cream butter, sugar and salt until light and fluffy.

In a separate bowl sift dry ingredients together and stir into creamed mixture until just


Cover and refrigerate dough for at least one hour.

Divide dough into three batches. On a lightly floured surface roll out to a 2 cm thickness.

Use a floured cookie cutter and placed on an ungreased sheet.

Bake at 350 degrees for 8-10 minutes. Remove immediately to a wire rack.



350 g white fish fillet (e.g. mackerel, or sea
1 ½ tsp fish sauce
1 tsp palm sugar or brown sugar
2 cloves garlic, minced
1 egg yolk
1 tbs red curry paste (Mae Ploy brand)
1 stalk spring onion, finely sliced
1 stalk lemon grass, finely chopped
2 fresh kaffir lime leaves, finely shredded
1 tbs coriander (cilantro), finely chopped
Pepper, to taste
Thai Sweet & Chili Sauce, to taste


Mix all ingredients in a food processor.
Form small cakes and let rest in refrigerator for 1 hour.
Bake at 400 degrees in oven or fry in small batches on stovetop.
Garnish with lime and fresh cilantro sprigs.
Serve with Thai Sweet & Chili Sauce or with a peanut sauce.


2 medium eggplants, peeled
1 yellow pepper, seeded
1 jalapeño pepper, minced
3 cloves garlic, minced
3 tbs olive oil
Salt and pepper to taste
3 tbs lemon juice
4 tbs Italian parsley, chopped


Roast at 350 degrees for 40 minutes or until tender.
Put vegetables in food processor and add oil in a stream, adding more if needed for a wetter salsa.
Add lemon juice and parsley and pulse to blend.
Put into a serving dish with freshly baked pita chips, tortilla chips or crostini


Breads, Cakes and Cookies

½ cup butter
1.5 cups white sugar
3 eggs, beaten
2 tsp vanilla extract
1.5 cups pure pumpkin
3 cups unbleached flour

1 tsp baking powder
¾ tsp baking soda
½ tsp salt
1 tsp cinnamon
½ tsp cloves, nutmeg and ginger
1.5 cups pears packed in water


Cream the butter and sugar until light and fluffy.
Add beaten eggs, vanilla and pumpkin.
In a bowl sift together all the dry ingredients. Add that in to batches into the wet ingredients.
Fold pears into mixture and turn into a greased and floured bundt or loaf pan.
Set to combination steam, convection plus, 325 degrees, 40% humidity, 55 minutes.
Turn onto a rack to cool.



Breads Cakes and Cookies

1 1/4 cups flour
1 cup sugar
1/3 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup warm water or coffee
1 tsp vanilla extract
1/3 cup vegetable oil
1 tsp distilled apple cider vinegar 
Chocolate Glaze:
1/2 cup sugar
4 tbsp vegan margarine
2 tbsp chocolate soy milk
2 tbsp unsweetened cocoa powder
2 tsp vanilla extract 


Heat the oven to combination steam, convection plus, 325 degrees, 60% humidity, 40 minutes,
complete cooking stages, continue.
Place dry ingredients into an 8x8 pan. Make sure it is all mixed really well. Add vegetable oil and then
cider vinegar and stir until well blended, scraping down the sides of the pan if necessary. Place in the
For the glaze, in a small saucepan, bring sugar, margarine, milk, and cocoa to a boil. Stir frequently; then
reduce heat to a simmer for 2 minutes, stirring constantly. It'll look gloppy, but it's just the bubbles!
Remove from heat and stir for another 5 minutes. Add vanilla, stir, and immediately pour onto cake.
Glaze dries really quickly, so spread it immediately and let this cool for 1 hour.


Main dish
4  pieces bone in chicken
2 tbs extra-virgin olive oil, divided
3  large shallots, finely chopped
1 tbs unsalted butter
2  garlic cloves, minced
1 tbs grated peeled ginger
1/4 tsp turmeric
1/4 tsp sweet paprika
1 cup  water
2 tbs blood-orange preserves or bitterorange
1  spig of thyme
2  sprigs of cilantro
6  dried apricots, chopped
¼ cup  pine nuts, roasted


Pat chicken pieces dry and sprinkle with 1 teaspoon salt.
Heat 1 tablespoon oil in a 12-inch heavy skillet over medium heat until it shimmers, then brown chicken,
without turning, 5 minutes. Transfer to a plate.
Cook shallots in butter with remaining tablespoon oil in a 5- to 6-quart heavy pot over medium heat,
stirring frequently, until soft, 8 to 10 minutes. Add garlic, ginger, turmeric, and paprika and cook,
stirring, 3 minutes.
Stovetop: Add chicken with any juices from plate, and 1/2 teaspoon salt to shallot mixture and turn
chicken to coat. Add water and bring to a boil, covered, then cook at a bare simmer, covered, 30
minutes. Turn chicken and add orange preserves, cinnamon stick, thyme, cilantro sprigs, and apricots.
Simmer, covered, 10 minutes. Uncover and simmer until chicken is very tender, 10 to 15 minutes more.
Steam Oven: Put entire mixture in solid steam pan and cook on Custom setting at 212 degrees for 40
To serve transfer chicken to a platter and keep warm, covered. If sauce is not thick bring to a boil,
stirring occasionally, until reduced to about 1 cup. Discard herb sprigs and cinnamon stick.
Spoon sauce over chicken and sprinkle with pine nuts and freshly chopped cilantro.



1 cup white sugar
6 large eggs
2 cans sweetened condensed milk
2 cans evaporated milk
1 tsp pure vanilla extract 


Preheat oven to 325 degrees, convection setting.
Pour 1 cup sugar in warm pan over medium heat stirring constantly until it browns and
becomes caramel. Quickly pour approximately 2-3 tablespoons of caramel in each ramekin or
all into a pie plate, swirling the caramel around the sides. Reheat caramel if it starts to harden.
In a mixer blend the eggs together. Mix in the milks then the vanilla. Blend until it has a light
and smooth consistency.
Pour custard into caramel lined ramekins. Place ramekins in a large glass or ceramic baking dish
and fill until it comes to over halfway up the sides of the ramekins. Bake for 30 minutes in the
water bath and check with a knife just to the side of the center. If knife comes out clean, it's
Alternatively you can cover it with plastic wrap and bake it in the steam oven at 85 degrees for
1.5 hours. No water bath needed.
Remove and let cool in refrigerator for at least 1 hour.
Invert the flan onto a plate and the caramel sauce will flow over the custard.  


Breads, Cakes and Cookies

1 cup              sugar
1/3 cup          coconut oil
4                      eggs
4                      ripe bananas
½ cup             Greek yogurt
1 tbs               pure vanilla extract
1 tsp               baking soda
½ tsp              kosher salt
2 cups            gluten free flour


Preheat the oven to 325°F convection.
In a stand mixer combine coconut oil and sugar and mix until combined.
Add eggs and bananas.
Add yogurt and vanilla.
Mix dry ingredients in a bowl and add to wet mixture, mixing until just blended.
Grease loaf pan or muffin tins with oil, coconut oil or flour-free spray.
Bake for 30 minutes for muffins and 50 minutes for a loaf.
Leave to cool on a wire rack.


Breads Cakes and Cookies

½ cup unsalted butter
1 cup sugar
1 cup corn meal
2 eggs
1 egg yolk
¾ cup flour, sifted
1 tsp baking powder
¾ tsp salt
2/3 cup milk


Place butter and sugar in the bowl of an electric mixer and beat until light and fluffy. Add all other
ingredients and beat on low speed.
Beat on high until pale yellow. Bake in greased and floured springform pan at 325 degrees convection
setting for 35 minutes.
¾ cup water ¾ cup sugar
½ tsp vanilla 4 sprigs rosemary
1 tbs lemon juice
Put all ingredients except vanilla in sauce pan and simmer for 10 minutes. Put in vanilla. Place in
refrigerator to cool. Take out rosemary at 30 minutes from beginning. When cake is cool lightly brush
syrup on the cake.
Serve with berries and whipped cream. 


Main dish
2 tbs Dijon mustard
2 tbs olive oil
1 sprig fresh thyme or oregano
Salt and pepper
Allow ½ kg meat per person because of the bone.


Rub the salt and pepper into the meat.
Make a mixture from the other ingredients and spoon onto the meat. Let it rest at room temperature
for ½ an hour before putting in the oven.
On the Master Chef program follow instructions and insert Roast Probe.
In a regular oven preheat oven to 425 Fahrenheit and roast for 20 minutes. Turn the oven down to 325
for another hour for rare.
Let the meat rest for 15 minutes (tented with foil but not wrapped) before slicing.
Use the bones for a rich stock.


Breads Cakes and Cookies

1 cup all purpose flour
½ cup yellow fine cornmeal
1 ½ tsp baking powder
½ tsp nutmeg, ground
¼ tsp salt
Mix these ingredients into a bowl.
¾ cup butter, room temperature
1 ¾ cup sugar, white
Beat these ingredients until pale yellow and fluffy
2 eggs, large
1 ½ cup pure pumpkin
1 tbs lemon peel
1 tsp vanilla extract 


Add flour mixture and beat until just incorporated.
Grease bundt pan. Pour mixture into prepared pan to about 2/3 level of each bundt. Cover with aluminum foil.
Place in steam oven and bake at 212 degrees on custom setting for about 15 minutes for small ramekins or bundt, 40
minutes for large bundt.
Check at 12 minutes. Serve with rum infused whipped cream. 


Breads Cakes and Cookies

3 oz butter
2.5 oz sugar
Pinch of salt
100g cake flour
1 lemon, zested
1 tsp vanilla extract
1 egg yolk to brush 


Beat the butter, sugar and a pinch of salt until light and fluffy. Add the flour, lemon zest and vanilla.
Cover the bowl with plastic wrap and rest for half an hour.
Preheat the oven to 350 degrees F (180 degrees C). Cover a baking sheet with parchment paper. When
the dough is done resting, press the dough into a rough square shape on the parchment paper with the
palms of your hands. It needs to be roughly a 1/2 inch thick (1 cm). Brush with the egg yolk.
Bake for 10 to 15 minutes or until the top becomes a light golden brown. (Be careful, it burns quickly!)
Remove from the oven, immediately cut into squares or wedges, and allow to cool on the baking sheet.
Butter biscuits are usually made in a special round boterkoek tin.
If you don’t have this type of pan then use a springform pan without the bottom and shape it directly on
the parchment.
The butter biscuits are then cut into wedges, leaving them somewhere between a cake and a cookie. 


Main dish

4 tbs Dijon mustard
2 tbs Kosher salt
2 tsp Black pepper
4 Thyme sprigs
4 Rosemary sprigs
2 tbs Olive oil
Lamb leg, boneless 


Rub the salt and pepper into the meat.
In a bowl mix the Dijon, olive oil and thyme (off the sprig) and mix well.
Spoon the Dijon mixture over the lamb and stuff the rosemary into the middle of the leg.
Attach the rotisserie kit into the leg and set the oven to rotisserie. Adjust the temperature to
425 for 40 minutes then 375 for 40 minutes.
Let the lamb rest for 10 minutes before slicing. 



Main dish

1 whole chicken (3-4 pounds)
Whole garlic pieces
¼ cup butter, spread onto chicken
2 handfuls of tarragon spread around
2 tbs of your choice of dry spices (Herbes de
Provence, Thyme, Tex Mex, Cumin, Ras al
Hanout, Montreal Steak Spice)
Salt and pepper  


Insert filter at back of combination steam oven.
Place the oven rack on the roasting pan, lay the whole seasoned chicken on the rack and insert
into oven at level one.
Select Combination Steam, convection plus, temperature 437 degrees, 20% humidity for 15
Select the next step for 300 degrees, 80% humidity for 50 minutes.
Select step three, Combination Steam, Broil at 437 degrees, 20% humidity for 10 minutes.
Let the chicken rest for 10 minutes before carving. 


Main dish

16-20 lb           Free-range young turkey
Bunch              Fresh sage
Bunch              Fresh thyme
2                      lemons, halved
2                      onions, quartered
1                      whole garlic, skin on
6                      slices bacon
3                      carrots, sliced lengthwise
2 tbs                kosher salt


Set oven to combination steam, Surround, 425 degrees, 100% humidity, 35 minutes, another stage, convection plus, 325 degrees, 80% humidity, 1 hour 40 minutes. 

Cut carrots and place in the roasting tray, about the circumference of the turkey. 

Stuff the cavity with 1 onion, 2 lemons, half the garlic and some whole sage and thyme sprigs. 

Chop thyme and sage and set aside. 

Rub salt into skin of turkey and sprinkle with herbs. 

Place bacon on top of the turkey. 

Put remaining onion, garlic buds and herbs around the turkey and place in oven. 


Remove bacon from the top and place in the pan when it is time to rest the bird. 

Check that the internal temperature at breast and thigh is between 160 and 170 degrees. 

Wrap the turkey with an old bathe towel or aluminium foil and rest for at least ½ an hour to 45 minutes. The final temperature should be 185 degrees. 

Get all the pan juices and make a gravy from this, leaving the bits in until straining. 


Main dish
1 kg sausage of choice, casings removed 1 onion, finely chopped
2- 4 zucchini, halved and scooped 2 cloves garlic, crushed
1 can diced tomatoes 1 red pepper, finely chopped
1 bag spinach leaves 1 tbs olive oil
 1 tbs italian seasoning 4 oz grated Parmiggiano

  1. Chop the vegetables and set aside
  2. Sweat the onions in olive oil for 5 minutes and add the sausage meat, breaking it up into very fine pieces
  3. Add the bell peppers and spinach leaves and incorporate thoroughly. Cook for 10 minutes.
  4. Add the seasoning with salt and pepper to taste.
  5. Add 1/2 a can of tomatoes and stir. Take off heat.
  6. Place zucchini halves on a baking sheet and scoop meat mixture into them. Spoon the remaining tomotes on top and sprinkle with cheese.
  7. Convection bake at 350 degrees for 30- 45 minutes, depending on the size of the zucchini.
  8. Serve with a mixed green salad.


Main Dish
2.5 kg pork belly 3 medium onions
3 tsp salt flakes or kosher salt 5 tbs olive oil
3 star anise juice of 1 orange
For the sauce
 1/2 cup brown sugar 1/2 cup red wine vinegar
3 star anise 1/2 cinnamon stick
pan juices 3 slices orange peel
1 cup chicken stock 1/2 cup white wine


Place sliced onions with skin on at the bottom of a roasting dish. Score the fat of the belly and rub olive oil, salt and pepper on top. Place the star anise in the pan and place in oven. Set to combination steam Convection 320 degrees with 70% humidity for 2.5 hours.

Second stage is convection 375 degrees with 60% humidity for 30 minutes.

Let the meat rest for 20 minutes before cutting. Put all the pan juices in the sauce for added flavour.


Bring the ingredients to a boil and cook for 10 minutes. Simmer for 1 hour.


Breads Cakes and Cookies
3 small pears
3 eggs
1 cup of brown sugar (plus 2 tablespoons to sprinkle over the pears)
1/3 cup extra-virgin olive oil
1/2 cup of buttermilk
juice of 1 mandarin or lemon
1 cup of almond flour (almond meal)
1-1/2 cup flour (gluten free flour will also work)
1 tbs baking powder

1. Preheat your oven to 350F or 180C 

2. Line a round cake tin with baking paper. Sprinkle the base with 2 tablespoons of brown sugar and a little cinnamon

3. Cut the pears into two, scoop out the core, then cut each half into two, lenghtways. Line the base of the cake tin with the pears.

4. Beat the eggs with sugar until fluffy, add 1 teaspoon of cinnamon, oil, buttermilk and citrus juice and whisk well. Add the almond flour and the sifted self-raising flour and gently incorporate them into the batter without over mixing. Pour the batter over the pears and bake for 40-45 minutes or until a skewer comes out clean when inserted into the center of the cake.

5. Turn up side down and leave to cool on a rack for 30-45 minutes before serving. Enjoy as it is or with vanilla gelato, cream or thick Greek yoghurt


Appetizer or Main Dish
500g fish fillets (salmon, basa, trout, haddock, hake, cod) 1 egg
3 tbs bread crumbs 1 tsp ketchup
2 tbs Dijon mustard 1 tsp capers
1 tsp creamed horseradish 3 stalks spring onion, chopped
 2 tbs mayonnaise 1 tbs parsely, chopped

Avocado Aioli
3 Hass avocados
2 egg yolks
3 tablespoons chopped basil
¼ tsp minced garlic
2 tablespoons fresh lime juice
1 tsp white wine vinegar
1 seeded serrano chile or unseeded jalapeño, minced
Salt and freshly ground pepper

Put ingredients in a blender and mix until a mayonnaise consistency forms


1. Steam fish fillets for 4 minutes
2. Put all ingredients but crumbs and egg. Beat well until all incorporated.
3. Flake fish and mix into the bowl.
4. Add beaten egg and crumbs. Stir well. 
5. Scoop out mixture and form into cakes, put on perfect clean tay or line glass tray with parchement.
6. Bake 375 for 10-15 minutes


1/2 cup sugar 1 1/2 tbs cornstarch
1 kg mixed berries
1 1/3 cups flour 1/2 cup sugar
5 tbs unsalted butter 1/2 cup milk
 2 eggs 1/2 tsp salt
 1 1/2 tsp baking powder  

  1. Set oven to 350 convection
  2. Whisk sugar and cornstarch together and add berries.
  3. Transfer to a buttered baking dish and set aside.
  4. Beat eggs, sugar and butter until light. About 5 minutes.
  5. Mix dry ingredients in another bowl and add to wet mixture. Add milk and beat until flour is just incoporated.
  6. Spoon on top of berries and sprinkle sugar on top if desired


Breads, Cakes and Cookies

340g bittersweet chocolate, chopped
175g unsalted butter
¼ tsp salt
6 large eggs, room temperature
340g granulated sugar
1 tbs strong coffee or instant granules
Confectioners' sugar and/or cocoa powder, for dusting
Whipping cream

Preheat oven to 325 degrees convection setting.
Butter a springform pan.
Put the chocolate, butter, salt and coffee in a large microwave safe bowl. Melt in the microwave on 75 percent power for 2 minutes. Stir and microwave again until completely melted, about 2 minutes more. Alternatively, put the chocolate and butter mix in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl on the pan without touching the water. Stir occasionally until melted.

Beat the eggs and sugar until light and thickened, about 8 to 10 minutes. Fold the melted chocolate into the whipped eggs until evenly combined.

Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out wet but not gooey, about 1 hour and 25 minutes. Remove cake from the oven and cool on a rack. When ready to serve remove ring from spring form mold. Dust cake with confectioners' sugar or cocoa powder. Serve with whipped cream or ice cream if desired.


Side Dish
4 large baking potatoes, russet or Yukons
1/2 pound bacon
4 tablespoons butter
4 green onions, chopped
1 teaspoon garlic powder
1 teaspoon ground black pepper
1 teaspoon chopped fresh chives, parsely
1 teaspoon salt
1 (8 ounce) container sour cream or Greek yogurt
1 cup shredded Cheddar cheese
4 teaspoon dry bread crumbs (optional) 


Preheat oven to 400 degrees with 100% humidity.
Use a fork to pierce the potato skins.
Bake the potatoes unwrapped for about 45 minutes to an in the preheated oven.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Over medium-low heat melt the butter in a large saucepan.
Combine onion, garlic powder, pepper, chives and salt. Cook slowly, stirring occasionally until the onions are soft.
Slice open the baked potatoes and, keeping the skins intact, scoop the insides into a medium bowl. Transfer the onion mixture to the bowl.
Mix in the sour cream and cheese and continue mixing until all ingredients are well blended.
Using a large spoon, fill the potato skins with the mixture. Top with bread crumbs, the shredded cheddar cheese and bacon.
Return the potatoes to the preheated oven and continue baking for about 15 minutes, until the cheese is melted and the filling is slightly brown.


Breads Cakes and Cookies
2 cups flour
1tbs baking powder
1 tbs baking soda
1 tsp cinnamon
1/4 tsp salt
3 large eggs
1 egg white
1 cup sugar
1.5 cups apples, diced
1/2 cup vanilla yogurt


In a medium bowl sift dry ingredients and set aside
In a stand mixer beat eggs and sugar until light yellow and fluffy, about 5 minutes
Add apples and yogurt and mix to incorporate.
Fold in the dry ingredients until just blended. Do not overmix.
Pour batter into a 9 to 12 inch springform pan.
Cover with aluminium foil and steam for 1 hour at 212F / 100C
Cool in pan then put on plate and refrigerate


Breads Cakes and Cookies

2/3 cups butter
2/3 cups sugar
1 tsp vanilla extract
3 eggs
½ lemon, zested
1 cup flour
1 cup almond meal
2 tsp baking powder
1/4 cup orange juice
10 apricots, sliced


Use an 11 inch springform pan if you have one, otherwise you could try a 9x9 or 9 x 13 inch baking pan, but the baking times will be different. Butter and flour it. Set aside.

Cream the butter, sugar and vanilla together. Beat in eggs, one at a time. Mix in lemon zest.

Mix the flour and almond meal with the baking powder and salt. Beat into the egg mixture. Add the orange juice and mix well.

Spread the batter into the baking pan. Place the apricots on top, cut side down. I like to use a circular pattern, starting at the outside and working my way to the middle.

Bake at 325 combination steam with 60% humidity (only one cooking stage) for 40 minutes.


Breads Cakes and Cookies

75g fine polenta
50g gluten free flour
1.5 tsp baking powder
1/4 tsp salt
1/2 tsp vanilla
1/4 cup Greek yogurt (plain or vanilla)
1/4 cup sunflower or pomace oil
2 tbs lemon or orange juice
2 eggs plus 2 egg whites
200g superfine sugar

  1. Heat oven 350F or 180C Surround setting.
  2. Mix dry ingredients in a bowl and set aside
  3. Beat the eggs and egg whites with the sugar and whip until light yellow and quite thick.
  4. Gently fold in the yogurt, oil and vanilla
  5. Fold in the dry ingredients and pour into the springform pan.
  6. Bake for 45 minutes or until until golden brown
  7. Serve with blackberries and whipped cream or ice cream.

Roasted Pork Loin with Mushroom Sauce

Main dish
1.5kg pork loin or rib roast
2 boxes cremini or mixed mushrooms
1 ltr beef or vegetable broth
250ml heavy cream
2 tbs olive oil
2 tbs Dijon mustard
Salt and pepper to taste


If the pork is frozen place in a Pyrex and rub with salt and pepper then put Dijon on top. Try to spread it around as best as you can without taking off the salt and pepper.

Put oilve oil around the roast and place in the oven.
Pour half the broth in the Pyrex.
Setting Combi Auto Roast, power level 2, 325 degrees for 50 minutes.
At 30 minutes put in mushrooms surrounding the roast.
Pour the remaining broth and add cream.
Let rest for 10 minutes and stir sauce well to incorporate all juice, cream and broth together.

Pizza Grissini

225g flour
3 g (1 tsp) instant yeast
125ml warm water
1 tbs olive oil
1/4 cup tomato sauce
2tsp dried oregano
100g mozzarella, shredded
75g pine nuts

  1. Mix the yeast, olive oil and water together and set aside.
  2. Set the oven to Combination Bake. Power level 1 Temp 180C or 350F duration 23 minutes.
  3.  Put the yeast mixture in the flour and knead until a ball forms.
  4. Sprinkle your surface with flour and roll out the dough
  5. Put sauce, cheese and herbs on the dough.
  6. Cut into long strips and place on a parchement lined speed tray. Sprinkle pine nuts on top.
  7. Bake for 23 minutes.

Grilled Asparagus with Bacon

16 asparagus
16 slices of bacon, thinly sliced
1.5 tbs olive oil
5 tbs mayonaise
3 tbs plain greek yogurt or creme fraiche
1 tsp creamed horseradish
4 italian basil leaves, chopped

  1. Place asparagus and 100ml of water in the glass speed tray and cook for 3 minutes Microwave setting 850W.
  2. On a worksurface (covered in plastic wrap if you wish) lay the bacon strips out vertically with 2 inches between them.
  3. Drain the water from the tray and dry it. Pat the asparagus dry and set aside of the bacon strips.
  4. Set the Speed oven at Maxi Broil.
  5. Begin rolling the asparagus horizontally. The bacon should overlap all the way up the stalk.
  6. Lay asparagus on the speed tray and add freshly cracked pepper.
  7. Lay asparagus on the tray and pour olive oil over the asparagus and place on level 2 for 5 minutes.
  8. Mix other ingredients to make a dip and place a dollop on each plate when serving.

Lamb Curry

Main Dish
600g lamb shoulder, cut into pieces
2 onions, finely chopped
1 red pepper, thinly sliced
3 tbs olive or vegetable oil
2 tbs fresh ginger, chopped
1 tbs ground corriander
1 tsp ground cumin
1 tsp tumeric
salt and pepper to taste
500g tomatoes
200ml coconut milk
2 tbs cornstarch

  1. Put the pepper, onion, ginger and oil in the glass tray and Microwave on level 2 on power 3 or 850W.
  2. In a bowl combine the dried herbs and lamb and mix until the meat is all covered. 
  3. Put it in the glass tray on top of the vegetables. Add the tomatoes and 250 ml of water. Cover with parchment and cook for 45 minutes in combination roast Microwave 300W and roast 190C or 375F.
  4. Make a cornstarch paste and add to coconut milk. Heat this mixture until thickened in a large pot.
  5. Add the meat mixture to the coconut milk and stir. Serve with steamed basmati, fresh corriander and roasted cashew pieces.

Sage Stuffing

Side Dishes

3 litres chicken or turkey stock
1 cup white wine
1 celery stalk, rough chop  
1 onion, rough chop
1 carrot, rough chop
2 bay leaves
1.5 tbs dried thyme
3 tbs flour
3 tbs butter


Make a roux using the butter and flour. Melt butter and add flour in a frying pan. Break apart the clumps that will form and cook until the mix turns light brown. Put aside.
Add all ingredients but the roux and wine and bring to a boil. Simmer for 2 hours. Take out all the rough chop ingredients and bay leaves. Add white wine and simmer for about ½ an hour.
Add a ¼ cup of the liquid to the roux and whisk. Do this 3 more times until the roux has fully incorporated into the liquid. Add this to the pot of liquid and stir.
The gravy should now be ready. You may want to season it with salt and pepper, more herbs or some more wine! 
If it is to thick add more stock or water. 
If it is too thin make another roux and repeat with more liquid into the pan and then putting the roux into the pot.