COOK4ME + Intelligent multicooker Guides you to create delicious meals quickly and easily

Transcription

1 COOK4ME + Intelligent multicooker Guides you to create delicious meals quickly and easily

2 STARTER 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

3 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

4 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

5 DESSERT 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

6 BACON AND OLIVE RISOTTO STARTER Arborio rice 100 g 200 g 300 g Passata 100 g 200 g 300 g Pitted black olives roughly 1 tbsp 2 tbsp 3 tbsp chopped Bacon, diced (natural or 75 g 150 g 230 g smoked) Onion, peeled and chopped 1/2 1 11/2 Grated cheddar cheese 50 g 100 g 150 g (or parmesan) 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

7 BEETROOT DIP 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) BROCCOLI WITH ALMONDS 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 Water 150 ml 250 ml 400 ml Salt and pepper CAULIFLOWER SOUP 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 1/2 1 11/2 small florets 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) STARTER

8 CHILLI JAM Peeled chopped onion 100 g 150 g 200 g Sliced long red chillies (with 50 g 100 g 150 g seeds) 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 Olive oil 1 tbsp 1 tbsp 1 tbsp CRAB AND CORN SOUP 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 CRANBERRY RELISH STARTER 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

9 CREAMY BROCCOLI SOUP Butter 1 tbsp 2 tbsp 3 tbsp Onion, chopped 1 small 1 medium 1 large Carrots, chopped 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 CREAMY MASHED POTATOES Peeled diced potatoes 350 g 700 g 1 kg (sebago) Softened butter 30 g 60 g 90 g Milk 30 ml 60 ml 90 ml Cream 30 ml 60 ml 90 ml Salt & Pepper CUMIN RATATOUILLE Ratatouille (chopped red 300 g 600 g 900 g capsicum, zucchini, eggplant) 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 STARTER

10 DAHL 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) FISH AND CAULIFLOWER SOUP 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 250 g 500 g 750 g fillets Chopped cauliflower 200 g 400 g 600 g Drained rinsed canned 125 g 250 g 375 g cannellini beans 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) STARTER

11 FISH CAKES Peanut oil 60 ml 60 ml 80 ml Boneless white fish fillets 200 g 400 g 600 g (snapper) Egg white Fish sauce 1 tsp 2 tsp 1 tbsp Red curry paste 2 tsp 3 tsp 11/2 tbsp Thinly sliced shallots Water 300 ml 300 ml 300 ml Sweet chilli sauce (to serve) 1/3 cup 2/3 cup 1 cup FRENCH ONION SOUP Each olive oil and butter 1 tbsp 2 tbsp 3 tbsp Large spanish onions 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 1/2 cup 1 cup 11/2 cups bread cubes Grated gruyere cheese 1/2 cup 1 cup 11/2 cups Salt and black pepper STARTER

12 GLAZED CARROTS Baby carrots 275 g 750 g 1 kg Chicken stock 1/2 cup 1 cup 11/2 cup Butter 1 tbsp 2 tbsp 3 tbsp Granulated sugar 1 tbsp 2 tbsp 4 tbsp Parsley 11/2 tsp 1 tbsp 2 tbsp Salt and black pepper GREEK POTATO SALAD 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 cup Lemon juice 2 tbsp 1/4 cup 1/3 cup Dried oregano 1/2 tsp 1 tsp 11/2 tsp Salt and black pepper Cubed feta cheese 1/4 cup 1/2 cup 3/4 cup Chopped dill 1 tsp 11/2 tsp 2 tsp STARTER

13 GREEK QUINOA SALAD Quinoa, rinsed well 1/2 cup 1 cup 11/2 cups Water 1 cup 2 cups 3 cups Lebanese cucumber(s), peeled 1/2 1 11/2 and diced Cherry tomatoes, halved 1/2 cup 1 cup 11/2 cups Spring onions, trimmed and sliced thin Each chopped parsley and 1 tbsp 2 tbsp 3 tbsp mint Olive oil 2 tbsp 6 tbsp 1/4 cup Lemon juice 2 tbsp 4 tbsp 6 tbsp Salt and black pepper Crumbled feta cheese 1/4 cup 1/2 cup 3/4 cup GREEK STYLE MUSHROOMS White mushrooms, cut in half 500 g 1 kg 1,2 kg Olive oil 2 tbsp 4 tbsp 6 tbsp 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 STARTER

14 HAM AND MUSTARD FLANS Slices of ham, chopped 70 g 140 g 210 g Eggs 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) Lettuce and vinaigrette as an accompaniment HOT SPICY TOM YUM SOUP Peeled medium raw prawns Sliced shitake mushrooms 50 g 100 g 150 g Thinly sliced shallots 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 HUMMUS STARTER Dried chick peas (soaked, 100 g 200 g 250 g rinsed as packet directs) 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 2 cloves 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)

15 INDIAN-STYLE CAULIFLOWER Cauliflower, washed and 1/4 1/2 1 separated into florets medium medium medium Peanut or vegetable oil 11/2 tsp 1 tbsp 11/2 tbsp Finely chopped cashews 2 tbsp 1/4 cup 1/3 cup Mild indian curry paste 11/2 tsp 1 tbsp 11/2 tbsp Madras curry powder 1 tsp 1 tbsp 1 tbsp Tomatoes, washed and 1 large 2 large 3 large chopped into 8 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 1 1 large medium medium Coconut cream or milk 11/2 tbsp 3 tbsp 1/3 cup LENTIL AND SMOKED BACON SOUP Vegetable oil 2 tsp 1 tbsp 1 tbsp Chopped onions 50 g 70 g 120 g Peeled and finely chopped 80 g 100 g 200 g potatoes Diced smoked bacon 40 g 80 g 150 g Vegetable stock 500 ml 750 ml 11/2 L Dried red lentils (rinsed and 100 g 150 g 300 g drained) Chives (chopped to serve) 1 tsp 2 tsp 3 tsp STARTER

16 MINESTRONE Ditalini pasta 1/2 cup 1 cup 11/2 cups Garlic, minced 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 Vegetable stock 1 cup 2 cups 3 cups Salt and pepper Parmesan cheese (grated, to serve) 2 tbsp 4 tbsp 6 tbsp MISO SOUP Peeled and diced carrots 30 g 60 g 90 g Peeled and diced potatoes 50 g 100 g 150 g Vegetable stock 600 ml 800 ml 1000 ml Minced leek 100 g 125 g 175 g Miso paste 11/2 tbsp 3 tbsp 41/2 tbsp STARTER

17 MUSHROOM SOUP Olive oil 2 tsp 3 tsp 4 tsp Onion, chopped 1/2 1 11/2 Carrot, chopped 1/2 1 11/2 Button mushrooms, sliced 175 g 350 g 525 g Finely chopped potatoes Vegetable stock 500 ml 1 L 11/2 L Thyme leaves (chopped, to serve) 1 tsp 2 tsp 3 tsp PORRIDGE Traditional oats 1 cup 2 cup 3 cup Milk 250 ml 500 ml 750 ml Water 250 ml 500 ml 750 ml 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 Olive oil 1/2 tbsp 1 tbsp 2 tbsp Trimmed sliced leek 100 g 150 g 225 g Crushed garlic cloves Finely chopped rosemary 1 tsp 2 tsp 3 tsp leaves 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 STARTER

18 PUMPKIN DIP Peeled, diced butternut 250 g 500 g 750 g pumpkin Water 100 ml 200 ml 300 ml 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 SOUP Olive oil 2 tsp 1 tbsp 1 tbsp Peeled chopped onion 100 g 150 g 200 g 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 Vegetable stock 500 ml 1000 ml 1500 ml STARTER

19 QUINOA SALAD WITH ORANGE Quinoa 120 g 240 g 360 g Peeled carrots chopped into 150 g 300 g 450 g thin slices Orange, in quarters Water 100 ml 180 ml 270 ml Orange juice 100 ml 180 ml 280 ml Avocado, peeled and cut into cubes Lemon juice Olive or sesame oil 2 tbsp 4 tbsp 6 tbsp A few drop tabasco Salt and pepper RICE AND PRAWN SALAD Thai or basmati rice rinsed 100 g 200 g 300 g Water 150 ml 300 ml 420 ml King prawns, frozen peeled Corn, drained 100 g 200 g 300 g Cucumber, peeled, seeded and 200 g 400 g 600 g diced 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 Salt and pepper 15 drops STARTER

20 SPEEDY VEGETABLE CHOWDER Butter 1 tbsp 2 tbsp 3 tbsp Frozen vegetables Broccoli, 2 cups 4 cups 6 cups Carrot, Cauliflower Plain flour 2 tbsp 4 tbsp 6 tbsp Vegetable stock 500 ml 1 L 11/2 L Salt and black pepper Chopped parsley 1 tsp 1 tbsp 2 tbsp SPINACH AND RICOTTA TORTELLINI Fresh tortellini, filled with 250 g 500 g 750 g cured ham Spinach leaves (frozen or 200 g 400 g 600 g chopped) Onion, peeled and thinly 1/4 1/2 1 sliced (or thinly sliced, frozen) 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 Olive oil 1 tbsp 2 tbsp 3 tbsp Salt and pepper Grated cheese (optional) as an accompaniment STARTER

21 SPLIT PEA SOUP Split peas, rinsed, sorted 2/3 cups 11/3 cups 2 cups Olive oil 1 tbsp 2 tbsp 3 tbsp Onion, chopped 1/2 1 11/2 Carrots, chopped 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 SUMMER SUCCOTASH Onion 1/2 1 11/2 Green onions, sliced 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 Butter 2 tbsp 4 tbsp 6 tbsp Vegetable stock 1/3 cup 1/2 cup 2/3 cup Grape or cherry tomatoes 1/2 cup 1 cup 11/2 cups halved Mixed fresh herbs (basil, thyme, oregano) 2 tbsp 1/4 cup 1/3 cup Salt and black pepper STARTER

22 SWEET POTATO AND CHICKPEA Olive oil 2 tsp 1 tbsp 1 tbsp Peeled chopped onion 100 g 150 g 200 g Moroccan seasoning 3 tsp 11/2 tbsp 2 tbsp Peeled diced (2 cm) 225 g 450 g 650 g sweetpotato 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 VEGETARIAN PUMPKIN 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 WHITE SAUCE STARTER Diced butter 20 g 40 g 50 g Plain flour 1 tbsp 11/2 tbsp 2 tbsp Milk 125 ml 175 ml 250 ml 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

23 ASIAN PORK MEATBALLS Finely minced lean pork 250 g 500 g 750 g Finely chopped shitake 25 g 50 g 75 g mushrooms 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)

24 BALSAMIC CHICKEN WINGS Small chicken wings 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 Water 200 ml 300 ml 425 ml Salt, pepper BARBECUE CHICKEN DRUMSTICKS Olive oil 1 tbsp 1 tbsp 1 tbsp Chicken drumsticks Garlic, minced 1 clove 2 cloves 3 cloves Onion, chopped 1 small 1 1 large medium Barbecue sauce 75 ml 150 ml 250 ml Sweet chili sauce 75 ml 150 ml 250 ml Salt and black pepper BEEF AND CHEDDAR POTATOES Beef steak pieces (110/130g) Potatoes, peeled and cut into 400 g 800 g 1.2 kg pieces Pouring cream 100 ml 150 ml 200 ml Grated cheddar (or other cheese that melts) Salt and pepper 60 g 120 g 200 g Vegetable oil 1 tbsp 2 tbsp 3 tbsp Water 50 ml 70 ml 100 ml

25 BEEF AND STUFFED PEPPERS Olive oil 1/2 tbsp 1 tbsp 11/2 tbsp Mince beef 100 g 200 g 300 g Finely chopped onion 50 g 100 g 120 g Cooked long grain rice 1/2 cup(s) 1 cup(s) 11/2 cup(s) Peeled chopped tomatoes 1/2 1 11/2 (mid.sized) Red capsicum (mid.sized) Salt and black pepper Water Parsley to garnish BEEF BOLOGNAISE SAUCE Lean beef mince 300 g 500 g 750 g Cooked pasta (to serve) 375 g 750 g g Finely chopped onions 50 g 100 g 150 g Olive oil 2 tsp 1 tbsp 1,5 tbsp Crushed garlic clove(s) Bolognaise pasta sauce (jar) 320 g 500 g 750 Crumbled beef stock cube 1/2 1 11/2 Bay leave(s) 1 2 3

26 BEEF BOURGUIGNON Diced beef pieces rolled in 600 g 800 g 1 kg flour 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 Vegetable oil 2 tsp 1 tbsp 11/2 tbsp Braising or casserole steak, 250 g 500 g 750 g cubed Chopped onion 100 g 200 g 300 g Peeled sliced (1.5 cm chunks) 150 g 300 g 450 g carrots Beef stock 75 ml 75 ml 125 ml Irish stout 125 ml 200 ml 275 ml Dried bayleaf 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

27 BEEF MASSAMAN CURRY 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 Olive oil 1 tbsp 1 tbsp 3 tbsp 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 Garlic, minced 1 clove 2 cloves 3 cloves 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

28 BEEF STROGANOFF 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 Salt and black pepper Olive oil 1 tbsp 11/2 tbsp 2 tbsp Steamed rice (to serve) 2 cups 4 cups 6 cups BEEF TACOS Canola oil 2 tsp 1 tbsp 1 tbsp Lean beef mince 250 g 500 g 750 g Finely chopped onion 100 g 150 g 200 g 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 Water 50 ml 100 ml 150 ml Grated cheese Salt and pepper Taco shells

29 BEEF TERIYAKI STIR-FRY Peanut oil 1 tbsp 2 tbsp 2 tbsp Beef stir fry strips 300 g 600 g 900 g Long red chilli, deseeded & chopped Teriyaki marinade sauce 2 tbsp 80 ml 90 g Trimmed sliced pak choy 150 g 300 g 400 g Water 50 ml 100 ml 150 ml Cooked noodles (to serve) 100 g 200 g 300 g BIBIMBAP 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 Onion, peeled and thinly 1/2 1 1 sliced Short-grain rice 1/3 cup 2/3 cup 1 cup Water 3/4 cup 12/3 cup 21/3 cup Extra fresh egg yolks

30 BRAISED PORK WITH TOFU Pork tenderloin, chopped, 300 g 600 g 900 g into 3 cm cubes Tofu, cut into 2 cm cubes 150 g 300 g 450 g Ground Sichuan pepper 1/3 tsp 1/2 tsp 2/3 tsp Peanut oil 1/2 tbsp 1 tbsp 11/2 tbsp Spring onions, washed and thinly sliced 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 Water 40 ml 80 ml 115 ml BULGAR WHEAT PILAF Olive oil 1 tbsp 2 tbsp 3 tbsp 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 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 Chopped parsley 2 tbsp 3 tbsp 4 tbsp

31 CHICKEN CACCIATORE Olive oil 1 tbsp 1 tbsp 1 tbsp Chicken drumsticks Mushrooms, sliced 150 g 300 g 450 g Onion, chopped 100 g 150 g 200 g Red capsicum, seeded and 150 g 300 g 450 g chopped Tomato pasta sauce 250 ml 500 ml 750 ml Water 2 tbsp 80 ml 125 ml Pitted Kalamata Olives (to 50 g 100 g 150 g serve) Basil (shredded to serve) 2 tbsp 1/2 cup 1/2 cup Cooked Risoni pasta 200 g 400 g 600g CHICKEN CHICKPEAS DRUMSTICKS Chicken drumsticks Vegetable oil 1 tbsp 2 tbsp 3 tbsp Cooked chickpeas 250 gr 500 gr 750 gr (canned, rinsed) Carrots, peeled and cut into pieces Tomato passata 200 ml 400 ml 600 ml Tabasco (or red chilli) 5 drops 10 drops Salt and pepper 15 drops Water 200 ml 200 ml 200 ml

32 CHICKEN PAELLA Boneless, skinless chicken 225 g 450 g 700 g breast or thigh meat Olive oil 1 tbsp 2 tbsp 3 tbsp Onion, chopped 1/2 1 11/2 Garlic, minced 1 clove 2 cloves 3 cloves Red capsicum, chopped 1/2 1 11/2 Chorizo sausage, sliced 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 Boneless chicken breast, 225 g 450 g 700 g thinly sliced 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 Water 1 cup 2 cups 3 cups Baby spinach leaves 2 cups 3 cups 5 cups Chopped peanuts for garnish 1 tbsp 2 tbsp 3 tbsp

33 CHICKEN TERIYAKI Chicken tenders or strips 340 g 700 g 1.2 kg Olive oil 1 tbsp 2 tbsp 3 tbsp Red capsicum, 1/2 1 11/2 cut into large chunks Frozen cut green beans 1 cup 2 cups 3 cups Shiitake mushrooms, trimmed, quartered 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 Chopped onion 100 g 200 g 300 g Diced boneless chicken breast 300 g 600 g 900 g or thighs Tikka curry paste (283 g jar) 70 g 140 g 210 g Tomato purée 1 tbsp 2 tbsp 3 tbsp Water 75 ml 150 ml 225 ml Double cream or natural 50 ml 100 ml 150 ml yogurt Olive oil 1 tbsp 1 tbsp 1 tbsp Coriander (chopped) 1 tbsp 2 tbsp 3 tbsp Steamed rice (to serve) 2 cups 4 cups 6 cups

34 CHICKEN WINGS WITH CURRY Chicken wings Korma curry paste (jar) 1 tbsp 2 tbsp 2 tbsp Chopped onions 100 g 150 g 200 g 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 Olive oil 1 tbsp 11/2 tbsp 2 tbsp Chicken thighs (bone-in, skinless) Salt and black pepper Mushrooms sliced 125 g 225 g 350 g Onion, chopped 1/2 1 11/2 Garlic, minced 1 clove 2 cloves 3 cloves Chicken stock and white wine 1/4 cup 1/3 cup 1/2 cup (each) (each) (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

35 CHICKEN WITH LIME AND COCONUT Chicken legs (drumsticks and thighs separated) Eggplant, washed, cut into 2 to 3 cm pieces Lime (juice) Shallot (washed and cut into halves) Coconut milk 50 ml 100 ml 150 ml Sesame oil 1 tbsp 2 tbsp 3 tbsp Nuoc mam sauce 1 tbsp 2 tbsp 3 tbsp Fresh coriander, 1 tbsp 2 tbsp 3 tbsp 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 Minced chicken 150 g 300 g 450 g Rice 150 g 300 g 450 g Chicken stock 300 ml 550 ml 850 ml Chopped onion 50 g 100 g 150 g Diced carrot 50 g 100 g 150 g Frozen peas & corn 50 g 100 g 150 g

36 CHILLI CON CARNE Minced beef 225 g 450 g 700 g Chopped onions 100 g 200 g 300 g Crushed garlic clove Canned chopped tomatoes 200 g 400 g 600 g Tinned Kidney Beans (drained 150 g 300 g 450 g weight) 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 Red wine 100 ml 200 ml 300 ml Tomato purée 2 tsp 11/2 tbsp 2 tbsp COQ AU VIN Chicken legs, trimmed 375 g 500 g 750 g Olive oil 2 tbsp 4 tbsp 4 tbsp Smoked bacon, thick sliced, 2 strips 4 strips 6 strips chopped Onion, peeled and chopped 1/2 1 11/2 Carrot, peeled and chopped White mushrooms, sliced 125 g 250 g 375 g Thyme, fresh or dried 1 tsp 2 tsp 1 tbsp Chicken stock 125 ml 125 ml 125 ml Dry red wine 50 ml 125 ml 175 ml Chopped parsley 1 tbsp 2 tbsp 3 tbsp Salt and pepper

37 CORIANDER PRAWNS Peeled raw fresh king prawns Double cream 50 ml 100 ml 150 ml Fish stock 50 ml 100 ml 150 ml Chopped fresh coriander 1 tbsp 1 tbsp 2 tbsp leaves Tomato passata 50 ml 100 ml 150 ml Crushed fresh garlic clove 1 tsp 11/2 tsp 2 tsp Salt and pepper Steamed rice (to serve) 2 cups 4 cups 6 cups CORNED BEEF 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 corned beef brisket 750 g 1kg 11/2 kg onion(s), peeled Steamed Vegetables (to serve) CREAMY POLENTA 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 Salt and black pepper

38 CURRIED RICE, CHICKPEAS & TOFU 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 Coconut milk 80 ml 150 ml 200 ml Salt and pepper DUCK BREAST WITH PEACHES Duck breast with all the fat removed, cut in half 3 peaches halves in syrup drained and cut in half White onion, peeled and 1/2 1 11/2 thinly sliced Cider vinegar or balsamic 1 tbsp 2 tbsp 3 tbsp vinegar Canellini Beans (canned) 250 g 500 g 750 g drained and rinsed Olive oil 1 tbsp 2 tbsp 3 tbsp Ground cinnamon 1/3 tsp 2/3 tsp 1 tsp Salt and pepper Chicken stock 100 ml 150 ml 200 ml Pouring cream (optional) 50 ml 100 ml 150 ml

39 EGGPLANT BIRYANI RICE Basmati rice, rinsed thoroughly in cold water 2/3 cup 11/4 cups 13/4 cups Peanut or vegetable oil, 2 tbsp 4 tbsp 6 tbsp divided Eggplant, cubed 1 11/2 2 Garam masala 1 tbsp 2 tbsp 3 tbsp Red onion, chopped /2 medium Water 1 cup 2 cups 3 cups 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 pistachios 1/4 cup (each) 1/3 cup (each) 1/2 cup FETTUCINE CARBONARA Olive oil 2 tsp 1 tbsp 1 tbsp Bacon, chopped 2 slices 4 slices 6 slices 35% whipping cream, divided 1 cup 11/2 cups 2 cups Egg Fettucine, cooked 375 g 750 g kg Grated parmesan cheese 1/2 cup 1 cup 11/2 cups Salt and black pepper

40 FISH CURRY Red curry paste 11/2 tbsp 1/4 cup 1/3 cup Coconut cream 125 ml 250 ml 375 ml Diced white firm fish fillets 350 g 700 g 1 kg (ling) Brown sugar 1 tsp 2 tsp 3 tsp Sliced snow peas 100 g 200 g 375 g Sliced shallots Coriander 1 tsp 2 tsp 3 tsp Steamed rice (to serve) 2 cups 4 cups 6 cups FISH WITH LEMON AND HERBS 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) Water 300 ml 300 ml 300 ml Cooked baby potatoes (to serve) Baking paper (for steamer basket)

41 GNOCCHI WITH PANCETTA 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 Chopped parsley 2 tbsp 3 tbsp 3 tbsp GREEK LAMB Lamb leg roast 600 g 1.2 kg 11/2 kg Chopped garlic (clove) Lemon juice 2 tbsp 1/4 cup 1/3 cup Peeled thinly sliced onion 100 g 150 g 200 g Dried oregano leaves 1/2 tsp 1 tsp 11/2 tsp Chicken stock 200 ml 300 ml 400 ml Vegetable oil 1 tbsp 1 tbsp 2 tbsp Steamed vegetables (to serve) 2 cups 4 cups 6 cups GREEN CHICKEN CURRY Peanut oil 1 tbsp 11/2 tbsp 2 tbsp Finely chopped onion 100 g 150 g 200 g 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 125 ml 250 ml 375 ml cream Trimmed fine green beans, 150 g 200 g 250 g cut in half Coriander (chopped, to serve) 1 tbsp 2 tbsp 3 tbsp Steamed rice (to serve) 2 cups 4 cups 6 cups

42 HAM AND PARMESAN TORTELLINI 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 HAM AND PEA RISOTTO 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 Arborio rice 150 g 300 g 450 g Chicken stock 375 ml 750 ml 1.2 L Frozen peas 50 g 100 g 150 g Salt and black pepper Parmesan (grated, to serve) 1/4 cup 1/2 cup 3/4 cup HUNGARIAN GOULASH Olive oil 1 tbsp 2 tbsp 3 tbsp 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, 1/2 1 11/2 seeded and chopped Medium onion, chopped Beef stock 150 ml 325 ml 500 ml Salt and black pepper

43 LAMB KOFTAS Canola oil 2 tbsp 1/4 cup 1/4 cup Lamb mince 350 g 700 g 1000 g Shallot Crushed garlic 1 clove 2 cloves 2 cloves Combined ground cumin & 2 tsp 1 tbsp 11/2 tbsp Coriander Combined finely chopped 1 tbsp 2 tbsp 1/4 cup parsely & mint Water 300 ml 300 ml 300 ml Tzatziki (to serve) 1/2 cup 1 cup 11/2 cup Baking paper (for steamer basket LAMB ROGAN JOSH CURRY Canola oil 1 tbsp 2 tbsp 2 tbsp Diced (3 cm) leg of lamb 350 g 700 g 1.05 kg Peeled sliced onion 100 g 150 g 200 g 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

44 LAMB SHANKS Olive oil 1 tbsp 11/2 tbsp 2 tbsp Frenched lamb shanks (320 g per lamb skank) Finely chopped onion 100 g 150 g 200 g Diced (1 cm) carrot 100 g 150 g 200 g Diced (1 cm) celery 50 g 75 g 100 g Canned diced tomatoes 400 g 800 g 1.2 kg with herbs Parsley (to serve) 1 tbsp 2 tbsp 3 tbsp Mashed potatoes (to serve) 200 g 400 g 600 g LAMB, TOMATOES AND ROSEMARY Lamb leg mini roast 400 g 800 g 1200 g Halved grape tomatoes 100 g 150 g 200 g Olive oil 1 tbsp 1 tbsp 1 tbsp Crushed garlic 1 tsp 11/2 tsp 2 tsp Chopped rosemary 1 tbsp 11/2 tbsp 2 tbsp Chicken stock 100 ml 150 ml 200 ml Cooked Roast Vegetables (to serve) 300 g 600 g 900 g LING FILLET WITH PRAWNS Ling fillets (175 g per fillet) Chopped raw prawns 120 g 180 g 270 g Chopped button mushrooms 60 g 120 g 150 g Fish stock 50 ml 100 ml 150 ml Thickened cream 50 ml 75 ml 100 ml Salt & Pepper Pinch Pinch Pinch

45 MACARONI CHEESE Diced butter 25 g 50 g 75 g Plain 1 tbsp 2 tbsp 1/4 cup Milk 250 ml 500 ml 750 ml Dijon mustard 1 tsp 2 tsp 3 tsp Grated tasty and parmesan 1 cup 2 cups 3 cups cheese Cooked macaroni pasta 500 g 1000 g 1500 g Chives (chopped, to serve) 1 tbsp 2 tbsp *1 tbsp MEATBALLS WITH TOMATO SAUCE Lean beef mince 300 g 600 g 900 g Fresh white breadcrumbs 1/3 cup 1/2 cup 12/3 cups Beaten egg Finely chopped onion 1/2 1 1 Dried mixed herbs 2 tsp 1 tbsp 2 tbsp Olive oil 1 tbsp 1 tbsp 1 tbsp Pasta sauce (jar) 125 ml 500 ml 750 ml Water 100 ml 200 ml 300 ml Cooked pasta (to serve) 375 g 750 g g MONTREAL BBQ BRISKET Beef brisket, trimmed and cut 0.4 kg 1 kg 1.4 kg to fit pot if needed Montreal steak seasoning 1 tbsp 11/2 tbsp 2 tbsp Olive oil 1 tbsp 1 tbsp 1 tbsp Beer 1/3 cup 3/4 cup 1 cup Barbecue sauce 1/3 cup 3/4 cup 1 cup

46 MUSHROOM AND SPINACH ROSITTO Olive oil 2 tsp 1 tbsp 11/2 tbsp Leeks 100 g 150 g 200 g Arborio rice 150 g 300 g 450 g Mushrooms, sliced 125 g 250 g 375 g Vegetable or chicken stock 375 ml 750 ml 1.2 L Baby spinach leaves 40 g 75 g 150 g Parmesan (grated, to serve) 1/4 cup 1/2 cup 3/4 cup MUSTARD POT ROAST BEEF Vegetable oil 1 tbsp 1 tbsp 1 tbsp Topside beef 600 g 800 g 1 kg Dijon mustard 1/2 tbsp 1 tbsp 11/2 tbsp Chopped onions 100 g 150 g 150 g Dry white wine 150 ml 150 ml 150 ml Beef stock 200 ml 350 ml 450 ml Salt and pepper ONE POT PIZZA STYLE PASTA 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 2 slices 4 slices 6 slices (separate the slices by hand) Mozzarella ball 1/2 1 11/2 Pizza seasoning 1 tsp 2 tsp 3 tsp Water 150 ml 300 ml 450 ml Salt and pepper Pitted black olives (optional) pitted

47 PESTO CHICKEN RISOTTO Olive oil 2 tsp 1 tbsp 11/2 tbsp Peeled chopped onion 100 g 200 g 300 g Diced chicken thigh 125 g 250 g 375 g Basil pesto 11/2 tbsp 3 tbsp 41/2 tbsp Arborio rice 150 g 300 g 450 g Chicken stock 350 ml 750 ml 1.1 L Cherry Tomatoes 75 g 150 g 225 g (chopped, to serve) Parmesan (grated, to serve) 1/4 cup 1/2 cup 3/4 cup POACHED SALMON Salmon fillets, 125 g each Vegetable stock 1 cup 1 cup 1 cup Small fennel bulb, trimmed and sliced thin Black peppercorns 1/2 tsp 1/2 tsp 1/2 tsp Leek, trimmed and sliced thin Finely chopped parsley or dill 1 tbsp 11/2 tbsp 2 tbsp PORK SPARE RIBS Pork spare ribs 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 Water 125 ml 175 ml 175 ml Grated root ginger 1 tsp 11/2 tsp 2 tsp Salt and Pepper

48 PORK WITH HARVEST VEGETABLES Vegetable oil 1 tbsp 1 tbsp 1 tbsp Pork tenderloin 500 g 750 g 1 kg Eshallots 125 g 250 g 375 g of Large carrot, peeled and cut into large chunks Large parsnips, peeled and cut into large chunks Large russet potato, peeled and quartered 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 Butter 2 tbsp 2 tbsp 2 tbsp Salt and black pepper POTATO BAKE EXPRESS Potatoes, washed, peeled cut 400 g 800 g 1.2 kg into large cubes Bacon chopped 100 g 200 g 300 g (natural or smoked) Onion, peeled and thinly sliced Pouring cream 100 ml 150 ml 200 ml Camembert cut into pieces 130 g 250 g 400 g Water 50 ml 70 ml 100 ml Salt and pepper Olive oil 1 tbsp 1 tbsp 1 tbsp

49 PRAWN MARINARA Extra-large prawns, peeled with tails Olive oil 1 tbsp 11/2 tbsp 2 tbsp Garlic, minced 2 cloves 3 cloves 5 cloves Passata 1 cup 2 cups 3 cups Minced parsley 1 tbsp 2 tbsp 3 tbsp Salt and black pepper PULLED PORK Pork shoulder roast, cut into g 900 g 1400 g or 6 large chunks Chili powder (optional) 11/2 tsp 1 tbsp 2 tbsp Medium onion, sliced 1/2 1 11/2 Garlic, chopped 1 clove 2 cloves 3 cloves Barbecue sauce 3/4 cup 11/2 cups 21/4 cups Water or beer 2 tbsp 3 tbsp 4 tbsp PUMPKIN RISOTTO Olive oil 1/2 tbsp 1 tbsp 11/2 tbsp Peeled thinly sliced leek 100 g 150 g 200 g Peeled diced butternut 200 g 400 g 600 g pumpkin Arborio rice 150 g 300 g 450 g Vegetable stock 375 ml 750 ml 1.2 l Grated parmesan cheese 1/4 cup 1/2 cup 3/4 cup Parsley (chopped, to serve) 1 tbsp 2 tbsp 3 tbsp

50 QUICK AND EASY MOUSSAKA 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 11/2 medium Eggplant, cubed 1/2 1 11/2 medium Canned, petite diced tomatoes 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 Grated parmesan cheese 1/4 cup 1/2 cup 3/4 cup Large egg QUINOA AND VEGETABLES Quinoa, rinsed well and 1 cup 2 cups 3 cups drained Olive oil 2 tbsp 4 tbsp 6 tbsp 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 Salt and black pepper Butter 1 tbsp 2 tbsp 3 tbsp

51 QUINOA SALAD WITH CUCUMBER Quinoa 100 g 200 g 300 g Water 250 ml 500 ml 750 ml Diced lebanese cucumber 75 g 150 g 225 g Diced cherry tomatoes 100 g 200 g 300 g Thinly sliced shallots Chopped parsley & mint 1/4 cup 1/2 cup 3/4 cup RICE VERMICELLI WITH PRAWNS Rice vermicelli 200 g 400 g 650 g Peeled prawns Carrots, peeled and grated Artichoke hearts (canned) 100 g 200 g 300 g drained, in quarters Sweet soy sauce 2 tbsp 4 tbsp 6 tbsp Nuoc mam sauce (or salt, 1 tbsp 2 tbsp 3 tbsp pepper) Handful of lettuce leaves, washed and thinly sliced Peanuts, chopped (optional) 1 tbsp 2 tbsp 3 tbsp Peanut oil 1 tbsp 1 tbsp 1 tbsp

52 ROAST PORK WITH PINAPPLE Pork joint 300 g 600 g 900 g Pineapple chunks, canned 100 g 200 g 300 g Pineapple syrup (from the 50 ml 100 ml 150 ml can) Sweet white wine 50 ml 70 ml 70 ml Onion, peeled and thinly 1/2 1 11/2 sliced Water or chicken stock or 70 ml 100 ml 150 ml veal stock Salt and pepper Oil 1 tbsp 2 tbsp 3 tbsp SAFFRON SALMON Salmon Fish stock 250 ml 375 ml 500 ml 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

53 SALMON WHITE ASPARAGUS SAUCE Salmon steaks White onion, peeled and 1/2 1 11/2 crushed Liquid honey (or maple syrup) 1 tsp 2 tsp 1 tbsp Rye bread (or other) 15 g 30 g 45 g Pouring cream 100 ml 200 ml 300 ml White asparagus, cooked 150 g 300 g 450 g (can) Water 50 ml 100 ml 150 ml Vegetable oil for cooking 2 tbsp 3 tbsp 3 tbsp Tabasco (optional) 5 drops 10 drops Salt and pepper 15 drops SAN CHOY BOW 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 Lettuce 4 cup(s) 8 cup(s) 12 cup(s)

54 SAUSAGE AND BEAN STEW Pork sausages (75% meat content) Chopped onion 50 g 100 g 150 g Diced (1 cm) red pepper 50 g 100 g 150 g Canned 4 bean mix 250 g 400 g 600 g (drained weight) Canned chopped tomatoes 200 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 Red wine 100 ml 150 ml 225 ml Sugar 1/2 tsp 1 tsp 11/4 tsp SAVOURY MINCE Beef mince 300 g 600 g 900 g Olive oil 2 tsp 1 tbsp 11/2 tbsp Diced vegetable medley 150 g 250 g 300 g Beef stock 60 ml 125 ml 185 ml Tomato pasta sauce 200 ml 400 ml 600 ml 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

55 SEAFOOD COUSCOUS Fish steaks (salmon, cod or 200 g 400 g 600 g other) 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, 2 tbsp 4 tsp 6 tsp cinnamon, coriander, cayenne and paprika) Olive oil 2 tbsp 4 tbsp 6 tbsp Water 130 ml 250 ml 400 ml Salt and pepper SPICY CHICKEN AND CAPSICUM Peanut oil 2 tsp 1 tbsp 11/2 tbsp Thinly sliced onion 100 g 150 g 200 g Thinly sliced chicken breast 300 g 600 g 900 g fillets Thai red curry paste 11/2 tbsp 21/2 tbsp 1/4 cup Thinly sliced red pepper 75 g 150 g 200 g Water 120 ml 150 ml 150 ml Coriander chopped 1 tsp 2 tsp 1 tbsp Steamed rice 2 cups 4 cups 6 cups

56 SPICY MINCE PORK WITH BEANS Lean pork mince 300 g 600 g 900 g Red capsicum, deseeded and 50 g 100 g 150 g cut into strips 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 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 Vegetable stock 200 ml 300 ml 400 ml Vegetable oil 1 tbsp 1 tbsp 1 tbsp Salt and pepper STEAMED MUSSELS Mussels, scrubbed 1 kg 11/2 kg 2 kg Onion, chopped 1/2 1 11/2 Garlic, crushed 2 cloves 4 cloves 6 cloves Olive oil 2 tbsp 2 tbsp 2 tbsp Dry white wine 1 cup 1 cup 1 cup Minced parsley 2 tbsp 3 tbsp 4 tbsp

57 STEAMED SWEET CHILLI SALMON Salmon fillets skin off (200 g) 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 Water 300 ml 300 ml 300 ml Steamed green vegetables 2 cups 4 cups 6 cups Baking paper STUFFED ZUCCHINI Round zucchini (150/175 g) Carrots, onions, peppers, zucchini 60 g 120 g 180 g finely diced Large spinach leaves washed and chopped Cooked rice 110 g 220 g 330 g Egg yolk Grated parmesan cheese 1 tbsp 2 tbsp 3 tbsp Vegetable oil 1 tbsp 2 tbsp 3 tbsp Orange zest for aromatics (optional) Salt, pepper

58 SWEET AND SOUR PORK RIBS Boneless country pork ribs, 450 g 700 g 1 kg trimmed of fat Olive oil 2 tbsp 4 tbsp 6 tbsp Onion, peeled and chopped 1/2 1 11/2 Green capsicum seeded and 1/2 1 11/2 chopped Ginger root, peeled and 1 tbsp 2 tbsp 3 tbsp 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 Chicken legs, bone in, skin removed if desired Plain yogurt 2/3 cup 11/4 cups 21/3 cups Tandoori spice blend (purchased 1 tbsp 2 tbsp 3 tbsp or homemade) Lemon juice 1 tbsp 2 tbsp 3 tbsp Garlic, chopped 1 clove 2 cloves 3 cloves Canned chickpeas, drained 1/2 cup 1 cup 11/2 cups and rinsed Handfuls of spinach, washed and coarsely chopped Small tomatoes, washed and cut into wedges Vegetable oil 1 tbsp 2 tbsp 3 tbsp Salt (to taste)

59 THAI CHICKEN WITH RICE 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 lime Red chilli paste (optional) to taste Rice 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 Garlic, finely chopped 1 clove 2 cloves 3 cloves Water 3/4 cup 11/3 cups 2 cups THAI VEGETABLE CURRY 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 140 g 280 g 425 g sliced Chopped fresh green beans 3/4 cup 11/2 cups 3 cups Halved baby corn (thawed, 3/4 cup 11/2 cups 3 cups frozen or drained, canned) Lime juice and soy sauce 11/2 tsp 11/2 tsp 11/2 tsp Fresh coriander leaves, beansprouts and hot cooked rice (to serve)

60 TOMATO CALAMARI 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 Olive oil 2 tbsp 4 tbsp 1/3 cup Onion, 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 cup Whole fresh roma tomatoes, quartered Salt 1/2 tsp 3/4 tsp 1 tsp Dried oregano 1 tsp 1 tsp 11/2 tsp Black pepper Chopped fresh basil (optional)

61 TUNA MORNAY Diced butter 25 g 50 g 75 g Plain flour 11/2 tbsp 1/4 tbsp 1/3 tbsp Milk 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 Diced veal 350 g 700 g 1 kg Peeled sliced onion 100 g 150 g 200 g 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

62 VEAL OSSO BUCCO Veal osso bucco (185g) 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 Tomato pasta sauce 185 ml 375 ml 560 ml Canned drained cannellini 125 g 250 g 375 g beans Oil 1 tsp 11/2 tsp 2 tsp Cooked pasta 200 g 400 g 600 g VEAL ROAST AND CARROTS PRUNES veal roast (about 7 cm diameter) 300 g 650 g 1 kg vegetable oil 1 tbsp 1 tbsp 1 tbsp prunes (or dates) medium carrots, peeled 450 g 900 g 1.3 kg veal stock (or vegetable stock 70 ml 100 ml 150 ml or water) Salt and pepper

63 VEAL ROLLS WITH TOMATO SAUCE Olive oil 1 tbsp 1 tbsp 11/2 tbsp Veal schnitzel (75g) Sliced bocconcini 100 g 200 g 300 g Sliced roasted red peppers 35 g 70 g 125 g Basil leaves Tomato pasta sauce 250 ml 500 ml 750 ml Salt and black pepper to taste Cooked pasta (e.g farfalle) 200 g 400 g 600 g Toothpicks VEAL WITH LEMON AND OREGANO Olive oil 1 tbsp 2 tbsp 2 tbsp Thin veal steak or schnitzels (120g) Chicken stock 100 ml 200 ml 300 ml 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

64 VIETNAMESE SOUP WITH CHICKEN Chicken breast (boneless, skinless) 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 fish sauce 1 tbsp 2 tbsp 3 tbsp Pre-cooked udon or soba noodles Coriander leaves (to taste) Bean sprouts (to taste) Red chilli, seeded and thinly sliced 140 g 280 g 425 g WHOLE CHICKEN WITH POTATOES Lemon 1/2 1/2 1 Whole chicken 1 kg 11/2 kg 2 kg Olive oil 1 tbsp 1 tbsp 1 tbsp Dried mixed herbs 1/2 tsp 1 tsp 11/2 tsp Chicken stock 300 ml 500 ml 750 ml Peeled cut into wedges potatoes 300 g 600 g 900 g

65 BREAD AND BUTTER PUDDING Quartered, raisin toast 2 Slices 4 Slices 5 Slices Softened butter 20 g 40 g 50 g Milk 75 ml 150 ml 180 ml Eggs 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 DESSERT

66 CARAMEL PUDDING Hot milk 2/3 cup 11/4 cups 2 cups Dulce de leche 1/3 cup 2/3 cup 1 cup Eggs, beaten 1 1 large 2 large medium Water 375 ml 375 ml 375 ml CHOCOLATE ORANGE CHEESECAKE Chocolate buscuits (cookies) 40 g 80 g 120 g broken into small pieces Butter melted (then added to 15 g 30 g 45 g biscuit crumbs) Cream cheese 80 g 150 g 240 g Orange marmalade (or other 2 tbsp 4 tbsp 6 tbsp jam) Egg Milk 50 ml 100 ml 150 ml Cocoa (optional) 1/2 tbsp 1 tbsp 11/2 tbsp Ramekins (140 ml) CHOCOLATE SPONGE PUDDING DESSERT 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 1/3 2/3 1 pudding mix Boiling water 150 ml 300 ml 400 ml Baking paper (to cover) Aluminium foil (to cover)

67 CREAM WITH APPLE COMPOTE Egg Egg yolk Apple compote 130 g 260 g 390 g Single cream 50 ml 100 ml 150 ml Shortbread biscuits Sugar for lining Melted butter for lining Small cupcake moulds (120 ml) GOLDEN SYRUP PUDDINGS Golden syrup 11/2 tbsp 1/4 cup 1/3 cup Self-raising flour 1/2 cup 1 cup 11/2 cups Softened butter 43 g 85 g 125 g Eggs Vanilla extract 1/4 tsp 1/2 tsp 1 tsp Brown sugar 1/4 cup 1/2 cup 3/4 cup Ramekins 8cm (to steam) Water 300 ml 300 ml 300 ml Baking paper (to cover) Aluminium foil (to cover) Cream (to serve) 2 tsp 4 tsp 6 tsp DESSERT

68 LEMON DELICIOUS Melted butter 100 g 150 g 150 g Finely grated rind & juiced 1/2 1 1 lemon Caster sugar 1/2 cup 1 cup 11/3 cup Self-raising flour 1/4 cup 1/2 cup 3/4 cup Milk 125 ml 250 ml 375 ml Eggs separated LIGHT CHOCOLATE CREAM Milk 250 ml 500 ml 750 ml Egg Granulated sugar 37 g 75 g 112 g Corn starch 11 g 22 g 33 g Cocoa powder 11 g 22 g 33 g DESSERT