1. Add tennis biscuits and cold butter to the Extra Chef, fitted with the blade attachment, cover and pull cord until finely chopped. Remove mixture into a separate bowl and set aside.
2. To make the mousse: In a clean Extra Chef, fitted with paddle attachment, add softened cream cheese, condensed milk and yogurt, cover and pull cord until fully combined. combined.
3. Place the funnel attachment on the cover in the closed position. Pour lime

1. To create simple syrup, combine sugar and water in the MicroCook Pitcher 1L or microwave safe bowl. Cover and microwave for 1 min. at 900 watts, or until sugar is dissolved. Set aside to cool
2. Place remaining ingredients into the Extra Chef, fitted with blade attachment, cover and pull cord to process until strawberries are pureed and mixture is well combined.
3. Add simple syrup to strawberry mixture, cover and pull cord to mix until well combined.
4. Dip rim of glass

1. Preheat oven to 180°C and grease a square baking tin.
2. Place all ingredients in a That’s a Bowl (3L) and mix well with a Paddle Scraper.
3. Place mixture in the baking tin and bake for 35 minutes.
4. Cut into squares and serve sifted with icing sugar.

TIP :

Layer the dry ingredients in a Space

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.

1. Preheat oven to 170°C / 340°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, mix cocoa powder and hot water. Add vanilla, sugar, egg, buttermilk and oil then whisk until combined. Add flour and mix until fully combined.
4. Evenly divide mixture into the SBF Tupcakes. Bake for 25 min., or until firm. Allow to stand for 5 min. before unmolding. Cool completely.
5. Place

1. 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.

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

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

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

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

3. 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.

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

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

TIP: Make your own mayonnaise using the Extra Chef (View under recipes section)

1. 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.

2. 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.

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

1. 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.

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

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