Pour the wheat grain into the Rice Maker. Add 500 ml water, cover and microwave for 8 min. at 800 Watts. Allow to stand for 5 min. before draining. Set aside.

In the Extra Chef, chop parsley, mint and onions. Place in the Allegra Bowl 3.5 L.

Peel tomatoes with the Universal Peeler and chop in the Extra Chef.

Add garlic, chili, ginger and carrot into base the Herb Chopper. Cover and pull cord to chop, approx. 10 pulls.

Pour contents of Chopper into small saucepan and add rice vinegar, sugar and salt. Bring to a boil and simmer for 5 min.

In a small bowl, mix cornstarch with cold water, then add to saucepan and continue simmering for 2-3 min., stirring frequently until sauce thickens.

Add all ingredients into the Extra Chef, fitted with paddle attachment. Cover and pull cord until fully combined.

Serve as a dip for baked pretzels, vegetable sticks or as chicken wing sauce.

Rinse the rice until the water runs clear. Place in the Microwave Rice Maker, add 500 ml water, cover and microwave for 15 min. at 800 watts. Allow to stand for 5 min., stir and set aside.

In the Universal Cookware Frying Pan (24cm), heat the oil, add the mushrooms and stir fry for 5 min. Add the chicken and continue to cook for 5 min., then add the remaining ingredients and stir fry until cooked.

Remove from heat and add the cooked rice. Serve without standing time

Rinse the rice until the water runs clear. Place in the Microwave Rice Maker , add 450 ml water, cover and microwave for 15 min. at 800 watts. Allow to stand for 5 min., stir and set aside.

Place raw eggs, soy sauce, sesame oil in the Quick Shake and shake until foamy.

Heat 2 tbsp. (30 ml) sunflower oil in the Chef Series Wok. Add ¼ of the egg mixture and

Melt butter in the Universal Cookware 24 cm Frypan with coating on medium-low heat. Add brown sugar and stir to partially dissolve sugar, approx. 1 min. Remove from heat and allow to cool for 2-3 min.

Beat egg and vanilla extract in a small bowl.

Add flour, baking soda, salt and egg mixture to the sugar mixture in the Frypan. Stir (using a non-metallic utensil) until you have a smooth cookie dough.

In the Quick Shake, add coconut milk, corn starch, salt and chili powder. Shake to combine.

If using, chop garlic and onion using the Herb Chopper then combine with the prawns.

Heat oil in the Universal Cookware 24 cm Frypan (with coating or stainless steel) on high heat.

Sear prawns for 20 sec. on each side.

In a large That's A Bowl, whisk together peanut butter and butter. Add both sugars and mix just until combined. Add egg and whisk until fully combined.

Add oat flakes, baking soda and salt. Gently fold until the dry ingredients have fully absorbed the peanut butter mixture.

Fold in chocolate chips and candies, then refrigerate the cookie dough for 1h.

Divide dough into

Chop garlic using the Herb Chopper. Cut onions into eighths and bell peppers into 1 cm / ±½ in. thick strips.

If using chicken or prawns, heat 15 ml / ±1 tbsp olive oil olive oil in the Universal Cookware 4L Stockpot on high heat. Add chicken or prawns and sear until golden brown. Keep in Stockpot and remove from heat.

Combine pasta, chopped tomatoes, garlic, onion, 15 ml / ±1 tbsp olive oil, salt and pepper

In a medium bowl, whisk egg yolks and brown sugar together. Add pineapple juice, flour, baking powder and salt. Mix until combined.

In the EZ Speedy (or Extra Chef), add egg whites and beat on gear I until stiff. Gently fold egg whites into the cake batter.

Place the 7 slices of pineapple on a paper towel to dry them.

Melt butter in the