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

2. 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.

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

4. Melt butter in the

1. Heat oil in the Universal Cookware 4L Stockpot on medium-high heat.

2. Once oil is hot, add popcorn kernels and place cover on top.

3. Once you no longer hear popping, which should take about 3–5 min., remove from heat and remove cover.

If making Caramel Popcorn:

1. To prepare Egg Salad:
   Place all ingredients in the Herb Chopper. Cover and pull cord until fully combined.

2. To prepare Tuna Salad:
   Place onion and celery in the Herb Chopper. Cover and pull cord until finely chopped. Add remaining ingredients, cover and pull cord until fully combined.

3. To prepare Chicken

1. Rinse the rice until the water runs clear. Place in the Microwave Rice Maker, add 500 ml water, cover and microwave for 14 min. at 800 watts. Allow to stand for 5 min., stir and allow to cool.

2. Wash bell peppers, cut in half, remove seeds and dice.

3. Drain the pineapple, retaining the juice.

4. Dice chicken breast and mix with rice, bell peppers and pineapple.

1. Peel onion and vegetables, then chop using the Herb Chopper.

2. Add egg, flour, salt and pepper and blend again for a few sec.

3. Evenly coat surface of the Universal Cookware 24 cm Frypan (with coating or stainless steel) with oil and heat on medium-high heat.

4. Drop approx. 15 ml / 1 heaping tbsp of batter in the Frypan. Repeat until

1. In a large Serving Bowl , combine the rice, olive oil and lemon juice. Season well with sea salt and freshly ground black pepper and mix well.

2. Add the chopped peppers, spring onions, olives, herbs and cherry tomatoes.

3. Mix well and adjust seasoning. Place in the refrigerator to chill for 1 hour.

Add chopped sun-dried tomatoes and feta to your salad for extra flavour.
Cook the rice quickly and conveniently in the

1. Chop all ingredients except olive oil together using the Herb Chopper.

2. Remove cover and add oil.  Mix again to smooth.

1. Peel the carrots, then grate them using the Grate N Measure.

2. Peel the ginger and cut it into pieces.

3. Using the Herb Chopper, chop the ginger and the coriander. Add the lemon juice, mustard, honey, olive oil, salt and pepper and blend again.

4. Using the Utility Knife, peel the oranges, cut them in quarters, then in slices.

5. Pour the contents of the Herb Chopper on the carrots. Add the orange slices, the cumin seeds and the raisins and mix gently. Allow to stand for at least 15 min.

6. Roast the sliced almonds in a frying pan.

7. Just before

1. In the Freezer Mates 1L, mix all ingredients of the marinade and the diced tuna. Allow to marinate for 20 min. in the refrigerator.

2. Boil the eggs - time will be dependent on whether you want soft or hard yolk.

3. Pour 400 ml water into the MicroGourmet Steamer Water Tray. Trim the green beans, peel and dice the potato, place them into the MicroGourmet Steamer Base then stack on the Tray. Cover and microwave for approx. 10 min. at 900 watts.

4. Slide the marinated tuna onto the wooden skewers then roll them in the sesame seeds. Place the lettuce leaves into the MicroGourmet Steamer Shallow Colander and set the skewers on top.

1. Whisk together eggs, salt and water. Pour into base of Micro Delight, cover and microwave at 70% power 3–4 minutes or until eggs are cooked through.

2. Cut egg patty in half and place each half on an English muffin topped with cheese, tomato, spinach and bacon (if desired).