Place the oats, water and milk into Microwave Rice Maker and cook for 6 – 8 min, depending on the microwave wattage. Stir midway through cooking process.

Add vanilla essence and stir.

Add milk according to taste.

Divide the oats between your bowls.

Top with slices of banana, blueberries and some pumpkin seeds, dried cranberries, toasted flaked almonds and garnish with edible flowers if desired.

Stir in 2 Tbsp of smooth peanut butter, before serving, if you want a rich and

Season the chicken breasts with salt and pepper, and place in the Micro Gourmet Steamer Base. (You can lightly brown the chicken breasts first using a sauce pan and a tbsp of oil to give it some colour – 1 min each side).

Place the broccoli florets in to the Micro Gourmet Steam Colander Tray and lightly season with salt and pepper.

Fill the Micro Gourmet Steamer Water Tray with 400 ml water and stack the base and colander tray.

Place the cover on and cook in the microwave at 900W for 15 min.

Place the pasta into

Prepare chicken in the MicroGourmet Steamer by seasoning the chicken breasts with salt and pepper, and place in the MicroGourmet Steamer Base (you can lightly brown the chicken breast first using a saucepan and a tbsp of oil to give it some colour – 1 min each side).

Fill the MicroGourmet Steamer water tray with 400 ml and stack the base and colander tray.

Place the cover on and cook in the microwave at 900 W for 15 min.

Mix al the salsa ingredients together in a bowl and set aside.

Cook the quinoa in the Microwave Rice

Toss oxtail in flour and paprika until lightly coated.

Heat the oil in a large Universal Cookware Stockpot (7L) and brown the meat thoroughly. Remove from the pot and set aside.

In the same pot, fry the onion and garlic until soft. Add the tomatoes, bay leaves and thyme. Simmer for 5 min, then return the oxtail to the pot.

Add the beef stock and simmer for 3 – 4 hours, or until the oxtail is cooked and tender. Check every 30 min to ensure it does not dry out. Add more stock or water if necessary. In the

Preheat oven to 180°C. Line a baking sheet with parchment paper or silicone baking mat.

Add all ingredients except flour into a That’s A Bowl (10 L) and whisk. Add in flour gradually and stir in until a dough forms. Be careful not to add all the flour because you should have a little leftover.

Divide dough into 7 pieces and roll into balls. Place onto baking sheet, spaced 2 cm apart. If desired, you can brush the tops with egg wash before baking or you can leave them plain as is and brush them with melted butter after they are finished baking.