1. Pro tip: Hold on! Are you sure you’re ready to start cooking? Save energy by ensuring you don’t heat your oven too soon.
   Preheat the oven to 180°C/350°F.
2. Spread the pizza dough out on a lightly floured Flexible Cutting Board, using the Essential Utility Knife, and cut the dough into 30 squares. Next, slice the mozzarella cheese into 30 bite-sized pieces.
3. Add a piece of mozzarella

• To create a simple syrup, combine sugar and water in a MicroCook Pitcher (1 L) or a microwave-safe bowl. Cover and microwave for 1 min @ 900 watts, or until sugar is dissolved. Set aside to cool.

• Place the remaining ingredients into the Extra Chef, process until cranberries are pureed and a mixture is well combined.

• Add simple syrup to cranberry mixture and mix until well combined.

• Pour over crushed ice to serve.

• Preheat oven to 180°C and grease a square baking tin.

• Place all ingredients in a That’s a Bowl (3 L) and mix well with a Paddle Scraper.

• Place mixture in the baking tin and bake for 35 minutes.

• Cut into squares and serve sifted with icing sugar.

1. Combine oil, garlic, carrot, and mince in MicroCook Pitcher (1 L).
2. Place into the microwave, add cover and cook on high 800 watts for 3 min.
3. Stir to break up lumps and add tomatoes, stock and oregano, then cook a further 10 min, covered. Season with salt and pepper.
4. Serve over-cooked pasta with parmesan cheese

1. Add condensed milk, dark chocolate, and butter into the MicroCook Pitcher (1 L). Microwave for 4 min at 500 watts. Add salt flakes and mix until smooth.
2. Pour into the Silicone Baking Sheet with Rim and sprinkle over roasted almonds. Place into the fridge and allow to chill for 2h or until set.
3. Once set, remove from form and slice.

TIP:
Almonds can be replaced with your favorite nut, seed, or coconut flakes!

1. Peel the onion, carrots, and garlic. Chop them and celery into pieces. Cut the pork into approximately 50 g pieces.
2. In a pan, sear the pork pieces gently on all sides until nicely browned (no need to add any fat). Sprinkle with flour and stir to coat the meat. Remove from the heat source, add the dark beer, crumbled chicken stock cube, tomato concentrate, salt, pepper, and laurel leaves.
3. Pour the contents of the pan, onion, carrots, celery, and garlic into the Micro Fast Cooker. Stir, close, and microwave for 27 min. at 900 watts. Allow standing for 15 min. until the pressure goes down.

1. Wash the carrots and the baby marrow. Peel the carrots. Slice the carrots and the baby marrow into thin, wide ribbons using the Wide Peeler from the Click Series Peelers set.
2. Gently stir the vegetable pasta, then place it in the Steamer Base of the MicroGourmet. Fill the Water Tray of the MicroGourmet with 400 ml of water. Cover and cook for 10 min. at 600 watts. Allow to stand for 10 min.
3. Put pine nuts and garlic in the Herb Chopper and chop very finely. Add the Parmesan cheese, olive oil, and salt,

1. Preheat the oven to 180°C.
2. Grate the peeled ginger and the lemon zest.
3. In the That’s A Bowl (7 L), mix the brown sugar, grated ginger, lemon zest, softened butter, and honey. Add the milk, egg, and salt and mix again. Add the flour and baking soda and mix until you have a consistent dough: finish kneading with your hands.
4. Roll the dough using the Adjustable Rolling Pin filled with cold water and fitted with the 6 mm Adjusters Dials for smaller cookies and 3 mm if you are using large cookie cutters. Dust the dough with a little additional flour so it doesn’t stick to the Adjustable Rolling Pin.

1. In your favorite large bowl whisk together the yogurt, mayonnaise, curry powder, lime juice, and honey

2. Add the remaining ingredients and gently combine with the dressing

Serve immediately or refrigerate for up to three days