1. Mix oats, water and salt in the Microwave Rice Maker and cook for 6 – 8 minutes depending on your Microwave wattage.
2. Stir using a thin spatula and microwave again if needed.
3. Once cooked, dish into your Cereal Bowls and add milk, butter and sugar according to your taste.

VARIATIONS

Here are ideas to brighten up your porridge after cooking:

• Sliced bananas, peanut butter, honey and almond flakes
• Blueberries, strawberries, brown sugar and almond flakes

1. In a That's a Bowl mix together the greek yoghurt, cream cheese and condensed milk.

2. Crush the shortbread biscuits.

3. Slice two thirds of the strawberries and finely chop the remainder for the topping.

4. In each Parfait Goblet layer the crushed biscuits, yogurt mixture and slcied strawberries. Add a second layer of the same.

5. Top with chopped strawberries and biscuit wafers and serve on the oval Tray.

• Cook 500 g of rice in the Microwave Rice Maker Large following the instructions for your type of rice.

• Season with salt and pepper and prepare the recipe of your choice.

SUN RICE:

Deseed and peel the bell peppers, then dice them. Place them in MicroCook Pitcher 1L with the oil, cover and microwave for 5 min. at 600 watts. Fold the peppers and the pine nuts into the rice.

MADRAS RICE:

Fold the almonds and the raisins

• Place onion in the base of an UltraPro 3.3L. Place the chicken on top

• Drizzle with a little oil and season with salt and pepper. Add the thyme springs.

• Place cover on and cook in microwave on High/100% power/900 watts for 30-32 minutes until chicken feels cooked. Preheat the oven to 200◦C (180◦C fan). Remove cover and cook for 5-10 minutes, or until browned.

• For gravy:

1. Pre-heat the oven to 250°C.
2. There is no need to peel the potatoes, just wash and dry them. Place them in the UltraPro (5,7 L), then sprinkle with thyme. Add the unpeeled garlic cloves, pour some olive oil over the ingredients and mix together using the KPT Mixing Spoon.
3. Rub the leg of lamb with salt and pepper, and place it on the potatoes.
4. Cover and cook in the oven for 50 min.
5. Remove

• Put all the ingredients in the base of the Herb Chopper. Click cover into place and pull chord to chop ingredients until you have a smooth consistency. Serve immediately.

1. Add cake in large chunks to base of Extra Chef with pull cord using blade attachment, cover and pull cord until fine crumbs form. Transfer cake crumbs to a .That's A Bowl (3 L)
2. Add frosting and 1/4 cup sprinkles or nuts and mix until well combined. Roll into 2-inch truffles and place in Freeze It (1,3 L). Seal and freeze for 30 min
3. Melt chocolate in microwave until melted and dip in each truffle, quickly then sprinkle with remaining candy sprinkles or nuts and set aside to set

1. In a large That A Bowl, dissolve yeast in lukewarm water. Add flour, sugar, salt and olive oil. Mix until combined then knead with your hands, approx. 2 min., until you have a smooth dough that doesn’t stick to your hands or bowl.

2. Cover and allow to rise until dough has doubled in size, about 30 to 60 min.

3. Preheat the Universal Cookware 24 cm Frypan (with coating or stainless steel) on low

1. Place macaroni noodles into the Microwave Pasta Maker. Add salt and 6
2. Microwave for 10 min uncovered, or until pasta is cooked
3. Meanwhile grate cheddar and parmesan cheese into a medium bowl.
4. Drain pasta and place in a large bowl. Add grated cheese, heavy cream, butter and dry mustard, if using.
5. Stir until the butter and cheese are melted. Serve warm.

1. Preheat oven to 180°C / 350°F without convection. If needed, remove oven rack.
2. Place the Silicone Baking Form Tupcakes on a baking sheet or cold oven rack. Set aside
3. In a medium bowl, add pumpkin puree, brown sugar, vanilla extract, egg, oil and pumpkin pie seasoning; mix just until combined.
4. Add flour and mix until fully combined.
5. Evenly divide mixture into the SBF Tupcakes. Bake for 20 min., or until golden and firm. Allow to stand for 5 min. before unmolding.