Welcome To The World Of Neff - Sampford IXL

Welcome to the World of Neff 

Cooking as never been more exciting. Not only 

do we have a vast range of foods from all over 

the world to choose from but we also have the 

latest, most technologically advanced appliances 

to help us prepare our meals! 

As a Neff customer, you have joined an exclusive 

club of over 1 million Neff oven owners - 

people who like yourself are interested in cookery. 

Investing in Neff means that you tap into 

Neff’s 125 years of cooking experience, knowledge 

and expertise that has established Neff 

as the brand for the cooking enthusiast. This 

new cookbook from Neff is designed to ensure 

that you get the most from your oven and 

enjoy the complete Neff cooking experience. 

Included in this book are traditional tried and 

tested recipes that are quick and easy to prepare, 

for family and informal entertaining. For 

the more adventurous cook, special occasions 

and when you have more time, there are a 

selection of more challenging recipes. We 

hope there’s something for 

everyone, from the beginner to the more experienced 

cook. To make things as simple as 

possible, all recipes can be prepared in the 

oven using Neff’s CircoTherm cooking system. 

You’ll find out more about Circo-Therm further 

on in this book. 

All recipes in the book should serve 4 people, 

unless it states otherwise. Recipes for desserts, 

like cakes and tarts, as well as snacks 

and biscuits will easily serve more. 

Helping you to get the best results from your 

oven is our goal. Hints have been included to 

help you decide if the recipe is Quick and 

Easy (i.e. can be cooked in 30 minutes or 

less) or requires more time and a quick reference 

guide as to the total cooking time of 

each recipe is also featured. Metric as well as 

imperial measurements have also been included 

in each recipe for your convenience. 

A temperature conversion chart will help 

you convert from conventional centigrade, 

Fahrenheit and gas mark settings to the ideal 

temperature when cooking with Circo-Therm. 

We have also included a roasting chart which 

provides you with a handy guide to the times 

and temperatures required to prepare your 

favourite Sunday joints. 

We would like to invite you to visit our web 

site www.neff.com.au . There 

you'll find a range of accessories for your 

oven that are really useful 

We welcome you to the Neff family and hope 

you’ll enjoy the recipes in our book. 

1

CircoTherm – Neff’s Unique 

Cooking System 

2 

All Neff ovens, past and present, have one 

thing in common: namely a forced-air 

cooking system called CircoTherm. Unlike 

other fan ovens on the market, Neff’s 

CircoTherm system uses fast moving air 

to surround the food as it cooks. 

■ How it works 

A powerful specially designed fan at the rear 

of the oven sucks in the air. The air passes 

over the heating element that is wrapped 

around the fan and is forced out of small 

ducts in the back wall. If you hold a piece 

of paper at the front of the fan you can see 

exactly how it is drawn back. 

■ The three shelf levels 

The air forced through the ducts will circu-late 

around shelf levels 1, 3 and 4 before 

the fan sucks it back in. This means that 

the temperature on these levels will be the 

same. For ease of use, the shelf levels are 

clearly marked on the side of the oven. 

CircoTherm Benefits 

■ Lower temperatures 

The CircoTherm system offers several important 

benefits. Temperatures used for cooking 

will be lower than you would use in a conventional 

oven. The conversion chart, further on 

in this book, will tell you what temperature to 

use when converting from conventional gas 

and electric settings. For example, 160°C 

CircoTherm is equivalent to 180°C in a conventional 

electric oven. Lower temperatures 

prevent fats from splashing and burning onto 

the sides of the oven, making it easier to 

keep the oven clean. 

■ Energy efficient 

The CircoTherm system is also very energy 

efficient. Unlike conventional ovens that may 

equire approximately a quarter of an hour 

to heat before they can be used, the Circo- 

Therm oven heats up in a matter of minutes. 

Many foods can be prepared without any 

preheating, saving both time and money. 

When preheating is recommended, approximately 

5 - 7 minutes is all that is necessary. The 

recipes in this book will tell you when pre-heating 

is required. As a general rule, preheating 

is recommended for anything made with 

yeast, for scones, pastries, when batch 

baking or when heating any pre-prepared convenience 

foods (where the packaging instructions 

specify a pre-heated oven). 

■ Time saving 

Although the CircoTherm system will not cook 

foods faster than a conventional oven, it is 

excellent for batch baking or cooking large 

quantities of the same food. Since the temperature 

on shelves 1, 3 and 4 will be the 

same; it is possible to bake 3 trays of scones, 

fairy cakes or pastries without turning or 

changing the shelf positions. 

■ No intermingling of flavours 

Your CircoTherm oven is a real friend when 

you want to cook sweet and savoury foods 

together. Each shelf has its own pocket of air, 

so there is no intermingling of odours. Fish 

and cake can quite happily cook at the same 

time. And because the fan is always drawing 

the air back, the fan continues to revolve – 

you can even open the door without your 

cakes collapsing or your soufflés sinking! 

■ CircoTherm Cooking 

Meats and poultry roasted using CircoTherm 

stay moist and juicy without basting or 

turning. Placing the meat on the wire grid 

above the roasting/grill pan allows the hot air 

to circulate around the meat, seals in the 

juices and browns all the surfaces. In a way 

that is similar to a rotisserie effect, instead of 

moving the meat, we move the heat! 

■ CircoTherm grilling 

If you’ve purchased a single oven, you may be 

concerned about having the grill in the oven. 

There may be times when you want to prepare 

grilled meat, fish or poultry and bake pastry, 

bread or other foods at the same time. You’ll 

be pleased to know that you can CircoTherm 

grill your food in the oven using the forced-air 

system at the same time as you prepare other 

dishes, which require a similar temperature. 

■ How to do it 

CircoTherm grilling is easy to do. Place the 

food (thicker cuts of meat, fish, chicken joints, 

sausages etc.) on the wire grid above the roasting/grill 

pan. Choose a CircoTherm temperature 

of 180°C to 190°C, close the door and 

allow the hot air to circulate around the food. 

The food will become crisp and brown without 

turning, giving a grilled result. This is an 

excellent way to prepare kebabs and sausages 

that are difficult to turn. 

Although preheating is unnecessary when 

CircoTherm grilling small quantities of food, 

it is recommended when a full oven load is 

being prepared i.e. when using 3 shelf levels. 

3

4 

Be sure to refer to the recipe for Neff Toasties 

as these are another excellent way to use 

CircoTherm grilling to prepare delicious and 

quick snacks for family and friends. 

A CircoTherm grilling chart is included in this 

book. Once you’ve tried CircoTherm grilling, 

you are sure to be converted to this convenient 

way of preparing your family’s favourite 

‘grilled’ treats. 

The Neff Web Site 

Now that you're a Neff oven owner, you might 

be interested in receiving some more information 

about Neff and the products we offer. 

Simply visit our website www.neff.com.au 

for further information. 

Temperature Conversion Chart 

IMPORTANT NOTE: 

The above conversion chart is for your guidance only. Slight variations in temperature can be expected 

during the cooking period. This in no way should effect the finished product. 

5

6 

CircoTherm Roasting Chart 

Meat Oven Temp C° 

(CircoTherm) 

Approximate Cooking Time Special Instructions 

Beef 160° Rare 20 min per 0.5kg/lb plus 20 min 

Medium 25 min per 0.5kg/lb plus 25 min 

Well done 30 min per 0.5kg/lb plus 30 min 

Beef Filet 180° Medium rare 12 - 15 min per 0.5kg/lb 

Lamb 160° Medium 25 min per 0.5kg/lb plus 25 min 

Well done 30 min per 0.5kg/lb plus 30 min 

Pork 160° Increase 

to 190° 

Roast uncovered. Do not add 

extra fat. Dry roas tender cuts 

only. For tougher cuts pot roast 

Roast uncovered. 

30 - 35 min per 0.5kg/lb plus 35 min Rub skin with oil. Sprinkle 

with salt. Increase temperature 

for the last 20 minutes. 

Or use Circo Roast for last 

20 mins. 

Chicken 160° 25 min per 0.5kg/lb plus 25 min If stuffed, add weight of stuffing 

to the weight of bird to calculate 

time. Insert skewer between 

thigh and breast to ensure 

juices. run clear. 

Pheasant 170° 30 - 35 min per 0.5kg/lb plus 30 min Place bacon on breasts to 

prevent drying. Remove 

bacon for the last 10 mins 

to brown the top. 

Turkey 

Unstuffed 

160° 2-4kg 5-10 lb same as chicken 

4.5-7kg 11-16lb 18 min per 0.5kg/lb 

plus 18 min 

7.5-12kg 12-25lb 15 min per 0.5kg/lb 

plus 15 min 

Brush with melted butter or 

margarine if desired. Cover 

with foil. Uncover for the last 

half hour. Insert skewer in 

the thickest part of the thigh 

to insure the juices run clear. 

add stuffing to weight to 

determine cooking time 

Duck & Goose 160° 25 - 30 min per 0.5kg/lb Roast uncovered. Pierce skin 

during roasting to allow fat to 

run off. Brush with water, 

sprinkle with salt. 

General Instructions: When roasting place the meat on the wire shelf over the roasting pan - as one 

unit in an appropriate shelf position. 

EXTRA THICK joints may take longer to cook than long thin joints. All times given above are for 

meats that are at room temperature. Times given above are meant as a guide only and may vary 

according to personal taste. All meats should be rested for 5 - 10 minutes berfore serving. This 

allows the juices to settle. During this time the internal temperature will increase slightly. 

Type Cooking Time Instructions 

Lamb Chops 

1cm ( 1/ 2 inch) thick 

Steak 

1 - 2 cm ( 1/ 2 - 3/ 4 inch) 

thick, 

175 - 225 g (6 - 8 oz) 

weight 

Pork Chops 

about 1 - 2cm 

( 1/ 2 - 3/ 4 inch) thick 

Chicken Joints 

Sausages 

Hamburger 

CircoTherm Grilling 

180 - 190° 

180 - 190° 

180 - 190° 

180 - 190° 

180 - 190° 

180 - 190° 

20 - 25 minutes 

Medium rare: 

12 - 15 minutes or until 

spongy to touch. 

Medium: 


slightly firmer and more 

resistant to touch. 

Well done: 


firm to touch. 


depending on size 

and weight. 


depending on size 

and weight 

Small sousages 

20 minutes. 

Largge sausages 

25 - 30 minutes. 

25 - 30 minutes. 

Cooking Time: may vary according to weight, thickness and temperature of the meat. 

For very rare steaks, grill in the conventional manner or CircoTherm grill from frozen. 

Place on wire shelf. 

Season with pepper and 

rosmary. Thicker chops 

will take 30 - 35 minutes. 


Season with pepper. 

Brush with butter or oil 

(if desired) after they 

begin to brown. 


Brush with fat if very lean; 

may be topped with 

pineapple and grated 

cheese if desired. 


Brush with melted butter and 

paprika or barbecue sauce. 




Season; may be brushed 

with barbecue sauce 

if desired. 

7

8 

Metric 

Equivalent 

30g 

45g 

55g 

85g 

110g 

140g 

170g 

200g 

225g 

255g 

285g 

310g 

340g 

370g 

400g 

425g 

450g 

560g 

675g 

790g 

900g 

1kg 

weights and measures 

Conversion chart Liquid Measures 

Imperial 

Weights 

1oz 

1 1/ 2oz 

2oz 

3oz 

4oz 

5oz 

6oz 

7oz 

8oz 

9oz 

10oz 

11oz 

12oz 

13oz 

14oz 

15oz 

16oz 

11/ 4lb 

11/ 2lb 

13/ 4lb 

2lb 

2lb 3oz 

Approx 

Metric 

Liquid 

Measures 

25ml 

50ml 

75ml 

100ml 

125ml 

250ml 

375ml 

500ml ( 1/ 2 lt) 

1000ml (1lt) 

Imperial 

Liquid 

Measures 

1floz 

2floz 

3floz 

4floz 

5floz ( 1/ 4pt) 

10floz ( 1/ 2pt) 

15floz ( 3/ 4pt) 

20floz (1pt) 

40floz (2 pt) 

1. Neff Toasties and Variations 

2. Thai Prawn Skewers 

3. Bruschetta and Variations 

4. Stuffed Mushrooms 

5. Crab Cakes 

6. Gruyere Tartlets 

7. Spinach and Feta Triangles 

8. Barbecue Ribs 

9. Chicken Liver Pâté 

10. Tomato Tartlets 

Starters and Snacks 

9

Quick and Easy 

Cooking time: 

20 minutes 

Method 


Neff Toasties 

Ingredients 

6 slices of bread 

55g (2oz) butter or margarine 

Topping 

110g (4oz) cream cheese 

110g (4oz) smoked salmon pate or smoked salmon trimmings 

15 - 30ml (1 - 2tbsps) chopped dill or coriander 

salt and black pepper 

140g (5oz) cheddar cheese, grated 

1. Butter one side of the bread. 

2. Mix together the cream cheese, pâté or smoked salmon, herbs and seasoning. 

3. Spread on the un-buttered side, slice into quarters and sprinkle with grated cheese. 

4. Place on a wire grid over the roasting/grill pan and cook at 180ºC for 20 minutes 

until golden brown. 

Topping Variations 

10 

Ham and Pineapple 

110g (4oz) cream cheese, 110g (4oz) cooked ham 

200g small tin pineapple (drained and finely chopped) 

Mix together and spread as above. 

Mushroom 

150g tub of mushroom pate, Or 110g - 170g (4 - 6oz) assorted chopped mushrooms 

(lightly fried in 30g (1oz) butter), 110g (4oz) cream cheese, garlic (optional) 

Mix together and spread as above. 

Almond and Cranberry 

110g (4oz) cream cheese, 55g (2oz) fresh cranberries, 55g (2oz) flaked almonds, 15g ( 1/ 2 oz) butter 

Microwave the cranberries and almonds with butter for 3 - 4 minutes 

until lightly browned, cool and mix with cream cheese. 


Cooking time: 

15 minutes 

Method 


Thai Prawn Skewers 

Ingredients 

12 - 16 king prawns, head and shells removed 

1/ 2 bunch of fresh coriander, finely chopped 

1 fresh chilli, deseeded and finely diced 

zest and juice of 2 limes 

15ml (1tbs) olive oil 

Dipping Sauce 

30ml (2tbsps) soy sauce 

30ml (2tbsps) honey 

1 small chilli, deseeded and diced 

30ml (2tbsps) fresh coriander, chopped 

1. Mix the chilli, coriander, lime juice and zest with oil and coat prawns. 

Leave to marinate for 3 - 4 hours or overnight. 

2. Thread 3 - 4 prawns to each skewer. Place on the wire grid over the roasting/grill pan. 

3. Place in the oven at 170°C and cook for 12 - 15 minutes (prawns should turn completely pink). 

4. Serve with the dipping sauce, which is made by mixing all the ingredients together in a bowl 

and leave to stand for at least 15 minutes. 

Note: If serving as a main course increase the number of prawns to 6 - 8 per person. 

11


Cooking time: 

20 minutes 

Method 


Salami Bruschetta 

Ingredients 

1 - 2 chilled part-baked garlic bread 

1 pack of sliced salami 

1 jar of green pesto 

55 - 85g (2 - 3oz) cheese, mozzarella, edam or similar 

1. Slice the garlic bread and place buttered side down on the wire grid over the roasting/grill pan. 

2. Spread with pesto and top with salami. 

(This can be cut across the circles and folded into triangles for attractive finish). 

3. Top with thin slices of mozzarella. 

4. Bake for 20 minutes at 180°C and serve immediately. 

Variations 

If you cannot buy garlic bread use plain part – baked bread slices and butter one side. 

Vary toppings by using tomato passata or tapenade instead of pesto. 

Any cooked meat may be used or 3 - 4 prawns topped with gruyère cheese. 

For vegetarians use the roasted pepper recipe (refer to index for page details) and leave to cool before 

adding balsamic vinegar. This does not require a cheese topping. 

12 


Cooking time: 

20 minutes 

Method 


Stuffed Mushrooms 

Ingredients 

4 - 8 flat mushrooms (depending on size) 

1 onion, finely diced 

2 cloves garlic, crushed 

55g (2oz) lardons or bacon bits 

55g (2oz) butter 

55g (2oz) fresh white breadcrumbs 

15ml (1tbsp) fresh parsley, chopped 

salt and pepper 

1. Melt 1/ 2 the butter in a pan and fry the onion, garlic and bacon until softened and browned. 

Remove the mushroom stalks, chop and add to the pan. 

2. Stir in the breadcrumbs, seasoning and parsley. 

3. Lay mushrooms in an ovenproof dish and fill with stuffing. Dot with the remaining butter. 

4. Bake at 160ºC for 20 minutes. 

5. Serve 1 - 2 per person. 

Note: For a vegetarian option, use more chopped mushrooms and omit the bacon. 

13

Simple to Make 

Cooking time: 

20 minutes 

Method 


Crab Cakes 

Ingredients 

225g (8oz) white crabmeat, tinned 

225g (8oz) cod fillet, skinned 

15ml (1tbsp) soy sauce 

1 red chilli, deseeded and chopped 

zest of 1 lemon 

4 spring onions, chopped finely 

1 clove of garlic, crushed 

30 - 45ml (2 - 3tbsps) coriander, chopped 

flour to shape 

1. In a food processor place all the ingredients and purée to a smooth dough. 

2. Turn onto a floured board and shape into a sausage shape about 5cm (3”) across. 

3. Slice and place onto a greased lined baking sheet. Bake for 20 minutes at 170°C. 

4. Serve 2 per person as a starter with a sweet chilli dipping sauce. 

14 


Cooking time: 

20 minutes 

Method 


Gruyere Tartlets 

Ingredients 

1 pack of puff pastry 

2 red onions, thinly sliced 


15ml (1tbsp) balsamic vinegar 

5ml (1tsp) sugar 

110g (4oz) gruyere cheese, grated 

1 egg 

150ml ( 1/ 4pt) single cream 


1. Roll out the pastry thinly, cut into 5cm (2”) circles and line a bun tin. 

2. Sauté the onion in the butter for 5 minutes, add the vinegar and sugar and cook 

for 2 - 3 minutes. 

3. Lightly beat the egg, add the cream and the salt and pepper. 

4. Spoon a small amount of the onion filling into each pastry case and pour on the cream mixture. 

Sprinkle on the cheese. 

5. Bake the tartlets at 180°C for 20 minutes or until puffy and golden brown. 

15

Time on your hands 

Cooking time: 

25 minutes 

Method 


Spinach and Feta Triangles 

Ingredients 

12 sheets of filo pastry 

30g (1oz) unsalted butter, melted 

45ml (3tbsps) olive oil 

Filling 

1 packet frozen leaf spinach, cooked and drained 

or 340g (12oz) fresh spinach, stemmed 

15ml (1tbsp) olive oil 

1 large onion, chopped 

1 clove garlic, crushed 

55g (2oz) feta cheese, crumbled 


30ml (2tbsps) parsley, chopped 

15ml (1tbsp) chopped oregano or 1tsp dried 

10ml (2tsps) fresh mint, chopped 


1. Cook the spinach (if using frozen follow instructions). Drain and press out all the moisture. 

If using fresh spinach – wash thoroughly. Place in a pan over medium heat until wilted and 

tender for about 5 - 6 minutes. Drain and press out all the liquid with the back of a wooden 

spoon. Chop the spinach. 

2. Heat the oil and cook the onion and garlic, covered, over low heat until soft. 

3. Put the onion and garlic in a bowl and add the remainder of the ingredients, mix well. 

4. Preheat the oven at 170°C. 

5. Stack the sheets of filo pastry and cut them into strips 8cm (3”) wide by the length of pastry 

6. Take one strip and lay on a board. Cover the remaining strips with a damp cloth to prevent drying. 

7. Brush the strip with olive oil. 

8. Put 1 - 2 tsp. of filling on one end of the strip. 

9. Fold over to form a triangle. Continue to fold until you get to the end of the strip. 

10. Repeat the process with the remaining filling and filo pastry. 

11. Place the triangles on lightly buttered baking tray or use non-stick liner. 

12. Brush with the melted butter and bake for 20 - 25 minutes, until brown and crisp. 

13. Serve as a starter, or make smaller triangles and serve as a canapé. 

16 


Cooking time: 

45 minutes 

Method 


Barbecue Ribs 

Ingredients 

1 - 2 racks of pork ribs 

Marinade 

120ml (8tbsps) tomato ketchup 


30ml (2tbsps) worcestershire sauce 

30ml (2tbsps) cider vinegar 


15ml (1tbsp) honey 

10ml (2tsps) dijon mustard 

10ml (2tsps) brown sugar 

zest and juice of 1 orange 

3 cloves garlic, crushed 

2.5cm (1”) root ginger 

Sauce 

To the above add 30ml (2tbsps) honey 

1. Divide the racks into individual ribs and place in a large bowl. 

2. Mix the marinade ingredients and pour over the ribs. Cover and refrigerate over night. 

3. Place ribs and marinade into a roasting/grill pan and cover tightly with foil. 

Cook at 160°C for 30 minutes. 

4. Remove foil and tip the sauce into a saucepan. Add honey and boil rapidly until thick. 

5. Roast ribs for further 15 minutes at 190°C or finish on your barbecue. 

6. Serve hot with the sauce. 

17


Cooking time: 

1 hour 30 minutes 

Method 


Chicken Liver Pâté 

Ingredients 

225g (8oz) chicken livers 

225g (8oz) sausage meat 

1 small onion, chopped 

1 clove garlic, crushed 

pinch of dried mixed herbs 

15ml (1tbsp) parsley, chopped 

1 egg 


225 - 285g (8 - 10oz) bacon rashers 

1. Mince or chop the chicken livers and place in a bowl. Add the sausagemeat, chopped onion, 

crushed garlic, dried herbs, chopped parsley, egg and seasoning. Mix together thoroughly. 

2. Remove the rind from the bacon and stretch with a knife. Grease a 450g (1lb) loaf tin and use 

most of the bacon rashers to line the tin. Fill with the pâté mixture, cover the top with more 

bacon and then a layer of foil. 

3. Place the loaf tin in a roasting/grill pan of hot water and cook at 160°C for 1 1/ 2 hours. 

4. Remove foil for the last 15 minutes for a browner crispier finish. 

5. Cool completely and slice to serve. 

18 


Cooking time: 


Method 


Tomato Tartlets 

Ingredients 

1kg (2lb 3oz) cherry tomatoes 

15ml (1tbsp) caster sugar 

5ml (1tsp) mixed dried mediterranean herbs 

fresh basil, marjoram or coriander 

1 large clove of garlic, finely chopped 

45 - 60ml (3 - 4tbsps) olive oil 

15ml (1tbsp) balsamic or sherry vinegar (optional) 


fresh herbs for garnish – basil or chives 

1. Cut the cherry tomatoes into halves. Place into an ovenproof dish in a single layer. 

2. Sprinkle evenly with herbs, sugar and garlic. Then spoon over the olive oil and vinegar. 

3. Roast for 1 hour in the oven at 170°C until the tomatoes are concentrated and slightly charred. 

If you haven’t time to do this, cut the tomatoes into quarters and marinate with the sugar, oil, 

herbs, garlic and vinegar for 15 - 30 minutes. 

4. Roll out the puff pastry and line a 12 hole bun tin with circles and put about 3 pieces of tomato and 

some marinade in each case. 

5. Bake at 180°C for 15 - 20 minutes. 

6. Serve hot, warm or cold garnished with fresh herbs or on a bed of salad leaves as a starter with 

some garlic mayonnaise. 

19

1. Feta Stuffed Chicken Breasts 

2. Roast Duck Breasts with Cranberry Sauce 

3. Roast Duck with Orange Sauce 

4. Chicken Satay 

5. Turkey and Sweet Potato Burgers 

6. Parmesan Chicken 

7. Turkey Pie 

8. Spanish Chicken 

9. Chicken and Sausage Hotpot 

20 

Poultry Dishes 

10. Roast Chicken with Orange and Tarragon Butter 


Cooking time: 

25 minutes 

Method 

Poultry 

Feta Stuffed Chicken Breasts 

Ingredients 

4 large chicken breasts 

110g (4oz) feta cheese – small cubes 

10 black olives, pitted and chopped 

4 sun-dried tomatoes, drained and chopped 

4 - 8 slices of parma ham 

1. Cut a large pocket in the chicken breasts. 

2. Mix the feta cheese, olives and tomatoes and insert into pockets. 

3. Wrap completely in parma ham to hold in the filling. 

4. Place on a grid over roasting/grill pan and bake for 25 minutes at 170°C. 

5. Serve hot with salad or pasta. 

Note: As an alternative use 2 thin chicken escalopes per person, put the filling in between, 

then wrap with the ham as above. 

21

Poultry 

Roast Duck Breasts with Cranberry 

Sauce 


Cooking time: 

25 minutes 

Method 

Ingredients 

4 duck breasts 

170ml (6floz) water 

15ml (1tbsp) cornflour 

15ml (1tbsp) lemon juice 

60ml (4tbsps) red wine 

150g jar of whole cranberry sauce 

1. Roast the duck at 170°C for 20 - 25 minutes. 

2. Meanwhile make the sauce. 

Blend the cornflour with a little of the cold water and add to the remainder of the water. 

3. Add all other ingredients and heat gently until boiling, stirring all the time. 

4. Simmer for 2 - 3 minutes and serve with the duck. 

Note: This sauce is an excellent accompaniment for any poultry dish and could be served with whole 

roast chicken, turkey or duck. (If your model has a Circo-roasting setting, a crisper skin will be achieved 

by using this function). 

22 


Cooking time: 

30 minutes 

Method 

Poultry 

Duck with Orange Sauce 

Ingredients 

4 duck breasts 


10ml (2tsps) red wine vinegar 

30ml (2tbsps) port 

30ml (2tbsps) redcurrant jelly 


1 orange, skinned and sliced across 

1. Place the duck breasts skin side up on a wire grid over the roasting/grill pan. Brush with honey. 

2. Roast at 180°C for 25 - 30 minutes (25 minutes for a rare result). 

3. Meanwhile put vinegar, port, redcurrant jelly, orange zest and juice in a small saucepan and 

heat gently until redcurrant has dissolved. Then boil for 2 minutes. 

4. Remove the duck and slice diagonally across and garnish with orange slices. 

Serve the sauce on the side. 

Note: If your model has a Circo-roasting setting, a crisper skin will be achieved by using this 

function at 170°C. 

23


Cooking time: 

20 minutes 

Method 

Poultry 

Chicken Satay 

Ingredients 

450g (1lb) chicken, diced 

Marinade 

30ml (2tbsps) dry sherry 


15ml (1tbsp) sesame oil 

15ml (1tbsp) lemon juice 

15ml (1tbsp) sesame seeds 

2.5ml ( 1/ 2 tsp) chilli powder 

Sauce 

55g (2oz) creamed coconut 

125ml ( 1/ 4 pt) water 

110g (4oz) crunchy peanut butter 

10ml (2tsps) soy sauce 

2.5ml ( 1/ 2 tsp) chilli powder 

1 garlic clove, crushed 

1. Mix the marinade ingredients together and marinade the chicken for at least 3 - 4 hours or 

overnight in the refrigerator. 

2. Thread the chicken onto skewers (if using wooden variety soak in hot water for 15 minutes 

before using). Place on wire grid over the roasting/grill pan. 

3. Cook at 170°C for 15 - 20 minutes. 

4. Meanwhile make sauce by putting all ingredients into small saucepan and heating gently 

together stirring until blended. Then bring to the boil and serve immediately. 

Note: If the sauce is too thick add more water. If too thin, add a little more coconut cream. 

24 

Poultry 

Turkey and Sweet Potato Burgers 


Cooking time: 

25 minutes 

Method 

Ingredients 

450g (1lb) turkey, minced 

4 garlic cloves 

zest of 2 limes 

2.5cm (1”) fresh ginger, peeled and grated 

30 - 45ml (2 - 3tbsps) fresh coriander 


15ml (1tbsp) sesame oil 

4 spring onions, thinly sliced 

170g (6oz) sweet potato, grated 

1. Using a food processor, blend the turkey and spices to a smooth paste. 

2. Add the sweet potatoes, spring onions, soy sauce and sesame oil. Blend for 1 - 2 minutes. (The 

longer it’s processed the smoother the mixture). 

3. Shape into 8 burgers either in a burger press or wet hands and press firmly into 

balls and flatten. 

4. Place on the wire grid over the roasting/grill pan and cook at 170°C for 20 - 25 minutes, 

depending on the thickness. 

25


Cooking time: 

40 minutes 

Method 

Poultry 

Parmesan Chicken 

Ingredients 

1 large aubergine 

olive oil to brush 

55g (2oz) parmesan cheese, freshly grated 

15ml (1tbsp) dried marjoram 

4 skinless chicken supremes (or skinless chicken breasts) 

1 egg, beaten 


225g (8oz) onion, chopped 

2 garlic gloves, crushed 

400g (14oz) can chopped tomatoes 

15ml (1tbsp) tomato paste 



170g (6oz) soft mozzarella cheese 

1. Thinly slice the aubergine and brush each slice with a little olive oil. 

2. Grill the aubergine until golden for 2 - 3 minutes per side. 

3. Mix the parmesan cheese, and 5ml (1tsp) marjoram together. 

4. Dip the chicken in the egg and then in the cheese mixture. 

5. Cover the chicken and chill for 20 minutes. 

6. Heat 15ml (1tbsp) olive oil and cook the onion with the garlic until softened. 

7. Stir in the tomatoes, paste, sugar, seasoning and remaining marjoram. Bring to a boil 

and simmer for 2 minutes. 

8. Pour the sauce into a shallow, ovenproof casserole dish, large enough to hold the chicken. 

9. Place the chicken, aubergine and mozzarella in overlapping rows in the sauce. 

10. Bake at 160°C for 40 minutes or until the chicken is cooked through and the cheese is 

golden brown. 

26 


Cooking time: 

45 minutes 

Method 

Poultry 

Turkey Pie 

Ingredients 

5ml (1tsp) oil 

110g (4oz) bacon, chopped 

1 small onion, sliced 

110g (4oz) mushrooms, sliced 

55g (2oz) flour 


250ml ( 1/ 2 pt) milk 

10ml (2tsps) mixed herbs 

5ml(1 tsp) thyme 

450g (1lb) cooked turkey meat, diced 

1 pack ready-made puff pastry 


1 egg, beaten to glaze 

1. In a pan cook the onions, mushrooms & bacon with oil, stirring occasionally. 

2. To make the sauce, place the butter, flour and milk in a pan and heat gently until the butter 

melts, then whisk whilst bringing to the boil. 

3. Mix all the ingredients into the sauce, adding the herbs, salt and pepper. Place in a pie dish. 

4. Roll out the pastry to fit the dish, place on top of the turkey, and brush with beaten egg. 

Cut out a steam vent and cook at 180°C for 45 minutes until golden brown. 

27


Cooking time: 

50 minutes 

Method 

Poultry 

Spanish Chicken 

Ingredients 

4 chicken breasts or quarters 

1 large spanish onion, sliced 

3 peppers of assorted colours, deseeded and sliced 

2 cloves of garlic, crushed 

2 beef tomatoes, quartered 

8 - 10 black olives, pitted 

60ml (4 tbsps) dry white wine 



1. In an ovenproof dish, layer slices of onions, peppers, tomatoes and olives and season. 

2. Mix garlic in with the white wine and pour over and sit the chicken on the top. 

3. Drizzle the chicken with olive oil and cover the dish tightly with foil. 

4. Bake at 160°C for 30 minutes. 

5. Remove the foil and turn the oven up to 180°C for 15 - 20 minutes until chicken golden 

and cooked through. 

6. Serve with fresh crusty bread or potatoes. 

28 


Cooking time: 

45 minutes 

Method 

Poultry 

Chicken and Sausage Hotpot 

Ingredients 

450g (1lb) sausages, chicken, turkey or pork 

450g (1lb) chicken meat, cooked and diced 

1 onion, peeled and chopped 

2 leeks, washed and thinly sliced 

200g tin of sweet corn, drained 

30g (1oz) margarine or butter 

30g (1oz) plain flour 

250ml ( 1/ 2 pt) milk 


450g (1lb) potatoes, peeled and thinly sliced 

15ml (1tbsp) melted butter 

1. Fry the sausages until browned, remove and slice into thick chunks. 

2. Add the onions and leeks to the pan and fry until softened. 

3. Remove to a casserole dish and stir in chicken and sweetcorn. 

4. Add flour, butter and milk to pan and stir until sauce thickens and boils. Season and pour over 

the ingredients in the casserole. 

5. Layer thin slices of potato over the top and brush with melted butter. 


Note: Blanching the potato slices in hot water before layering can shorten this time. A cooking time 

of 30 - 35 minutes is then possible. 

29

Poultry 

Roast Chicken with Orange and 

Tarragon Butter 


Cooking time: 


Method 

Ingredients 

1 whole chicken 


55g (2oz) butter, softened 

1 x 20g pack of tarragon 

1. Blend the softened butter with 1/ 2 pack of tarragon, finely chopped and the zest of the 

whole orange and juice of 1/ 2. 

2. Use the other half of orange to push into cavity with the remainder of the tarragon. 

3. Lift the skin over breast of chicken and push butter underneath. Slash legs 2 - 3 times and 

push a little butter into the cuts. 

4. Sit on grid over roasting/grill pan, breast side up and roast according to the weight of 

chicken at 170°C. 

5. When cooked remove from the oven and rest for 10 minutes before carving. 

30 

This chicken is delicious served hot or cold. 

1. Neff’s Favourite Casserole 

2. Steak Parcels 

3. Lamb Kebabs 

4. Chilli con Carne 

5. Lamb Chops with Honey Mustard Crust 

6. Cottage Pie 

7. Stuffed Pork fillet 

8. Lamb Rogan Josh 

9. Roast Lamb with Garlic and Rosemary 

10. Pork Tagine 

Meat 

31


Cooking time: 


Method 

Meat 

Neff’s Favourite Casserole 

Ingredients 

790g (13/ 4 lb) stewing steak 

30ml (2tbsps) plain flour 

10ml (2tsps) soft brown sugar 

2.5ml ( 1/ 2 tsp) ground nutmeg 

5ml (1tsp) dried mixed herbs 

1 large onion, sliced 

250ml ( 1/ 2 pt) water 

15ml (1tbsp) worcestershire sauce 


15ml (1tbsp) wine vinegar 


parsley, chopped 


1. Cut the meat into cubes and place into a casserole dish. 

2. Stir in the flour thoroughly. 

3. Add all the ingredients – except the mushrooms and parsley. 

4. Stir together and season with salt and black pepper. 

5. Cover the dish and cook in the oven for 2 - 2 1/ 2 hours at 130°C until tender, stirring 

occasionally. Add the mushrooms 15 minutes before the end. 

6. Sprinkle the chopped parsley over the top of the casserole. 

Note: If your oven has a bottom heat setting, this dish could be cooked using this function at 140°C, 

on shelf position 1 for the same cooking time, if desired. 

32 


Cooking time: 

20 minutes 

Method 

Meat 

Steak Parcels 

Ingredients 

4 thin cut sirloin steaks 


2 garlic cloves, crushed 

5-10ml (1 - 2tsps) crushed black pepper corns 

1. Pre-heat the oven to 170°C. 

2. Lay steaks onto wire grid over a roasting/grill pan. 

3. Mix cream cheese with the garlic and black pepper. 

4. Shape into walnut size pieces and place at one end of each steak and roll up. 

5. Place in the oven and bake for 15 - 20 minutes for a medium result. 

33


Cooking time: 

20 minutes 

Method 

Meat 

Lamb Kebabs 

Ingredients 

Marinade 

250ml ( 1/ 2 pt) natural yoghurt 

1 small onion, finely chopped 

5ml (1tsp) ground ginger 

5ml (1tsp) ground cardamon 

5ml (1tsp) ground coriander 

zest and juice of 1 lemon 

Kebabs 

560g (1 1/ 4 lb) lamb, leg steaks or neck fillet 

2 red onions 

1 red pepper, cut into chunks 

1 green pepper, cut into chunks 

1. Make the marinade by mixing together the yoghurt, onion, spices and lemon zest, juice and 

seasoning. 

2. Cut the lamb into 2.5cm (1”) cubes and add to the marinade for 3 - 4 hours, covered in a 

refrigerator. 

3. Thread lamb onto skewers, alternating with the quartered onions and chunks of pepper. 

4. Place onto a grid above the roasting/grill pan and cook for 20 minutes at 180°C. 

Note: The meat will come cleanly off skewers when cooked. 

34 


Cooking time: 

30 minutes 

Method 

Meat 

Chilli con Carne 

Ingredients 

450g (1lb) lean mince beef 

1 onion, chopped 


15 - 30ml (1 - 2tbsps) chilli powder 

15ml (1tbsp) ground cumin 

5ml (1tsp) dried coriander 

5ml (1tsp) dried oregano 

30ml (2tbsps) tomato purée 


1x400g tin chopped tomatoes 

2x400g kidney beans or pinto beans 


1. Fry the mince and chopped onion until browned. 

2. Add the garlic and spices and fry for 2 - 3 minutes. 

3. Add the tomato purée, tomato ketchup, tinned tomatoes and season. 

4. Drain and rinse beans, add to the chilli. 

5. Cover and cook for 30 minutes at 170°C. 

35


Cooking time: 

25 minutes 

Method 

Meat 

Lamb Chops with Honey 

Mustard Crust 

Ingredients 

8 lamb chops/cutlets 

60ml (4tbsps) dijon mustard 


60ml (4tbsps) fresh parsley, chopped 

110g (4oz) fresh breadcrumbs 

5ml (1tsp) dried thyme 

5ml (1tsp) dried oregano 

5ml (1tsp) dried rosemary 


1. Blend the honey, mustard and parsley together in a flat bowl. 

2. Mix the breadcrumbs with dried herbs and seasoning. 

3. Coat the chops/cutlets with the honey mustard mix then coat in the crumb mixture. 

4. Place onto a wire grid over a roasting/grill pan and cook for 20 - 25 minutes at 180°C. 

36 


Cooking time: 

30 minutes 

Method 

Meat 

Cottage Pie 

Ingredients 

450g (1lb) potatoes, peeled and diced 

225g (8oz) carrots, peeled and diced 

5ml (1tsp) salt 

450g (1lb) lean minced beef 

1 onion, finely chopped 


250g pack of mushrooms, sliced 

15ml (1tbsp) tomato purée 

15ml (1tbsp) flour 

250ml ( 1/ 2 pt) beef stock 

30ml (2tbsps) worcestershire sauce 

30g (1oz) cheddar cheese, grated 


1. Boil the potatoes and carrots separately until cooked, drain and mash. 

2. Fry the mince, onion and garlic in a large frying pan until browned. 

3. Add the flour and cook for 1 - 2 minutes. Blend in stock, tomato purée and worcestershire sauce. 

4. Add in the sliced mushrooms and season, transfer to an ovenproof dish. 

5. Gently spoon the mashed potato and carrot on top of meat and swirl together with a fork. 

6. Sprinkle with grated cheese. Bake at 170°C for 25 - 30 minutes. 

37


Cooking time: 

45 minutes 

Method 

Meat 

Stuffed Fillet of Pork Lamb Rogan Josh 

Ingredients 

675g (11/ 2 lb) pork fillet 

2 spring onions 


5ml (1tsp) thyme, chopped 

85g (3oz) breadcrumbs 

4 fresh apricots 

45g (11/ 2 oz) Boursin cheese 


6 slices of parma ham 

1. Chop the onions and apricots, and mix with the herbs, breadcrumbs, Boursin cheese and seasoning. 

2. Cut a slit along the length of the fillet and stuff with the mixture and wrap the fillet up in the 

parma ham to hold the stuffing in. 

3. Place on the wire rack over the roasting /grill pan and roast at 170°C for 35 - 45 minutes 

until the meat juices run clear. 

Serve with seasonal vegetables and an apricot salsa 

Apricot Salsa 

Ingredients 

6 apricots, chopped 

1 red onion, finely chopped 

1 small chilli pepper, finely chopped 



1.25ml ( 1/ 4 tsp) thyme, chopped 

15 - 30ml (1 - 2 tbsps) oil 


Method 

1. Mix all the ingredients together and allow to stand for at least an hour to develop the flavour. 

Serve with the pork. 

38 


Cooking time: 

2 hours 

Method 

Meat 

Ingredients 

675g (11/ 2 lbs) lamb, diced 

15ml (1tbsp) oil 

2 onions, diced 


30ml (2tbsps) paprika 


5ml (1tsp) ground ginger 

2.5ml ( 1/ 2 tsp) cayenne 

2.5ml ( 1/ 2 tsp) cinnamon 

2.5ml ( 1/ 2 tsp) sugar 


400g tin of chopped tomatoes 

125ml ( 1/ 4 pt) stock 

fresh coriander, chopped 

30ml (2 tbsps) natural yoghurt to decorate 

1. Heat the oil in an ovenproof casserole dish. Soften the onion and garlic. 

2. Add the meat and all the spices and cook for 2 - 3 minutes. 

3. Add in the seasoning, tomatoes and stock and stir well. 

4. Cook at 150°C for 1 1/ 2 -2 hours until the meat is tender. 

5. Stir in coriander and drizzle with natural yoghurt before serving with rice or naan bread. 

Note: As a quick alternative, use a ready blended rogan josh curry powder or paste, available from 

most supermarkets. 

39

Meat 

Roast Lamb with Garlic and 

Rosemary 


Cooking time: 

1 hour 30 minutes - 2 hours 

Method 

Ingredients 

leg of lamb joint 

3 - 4 garlic cloves 

sprig of rosemary 

Sauce 

125ml ( 1/ 4 pt) red wine 

45ml (3tbsps) redcurrant jelly 

1 garlic clove, peeled and crushed 

5ml (1tsp) fresh rosemary, chopped 

1. Insert a sharp knife into the joint to make some slits. Slice the garlic and insert into slits and 

alternate with sprigs of rosemary. 

2. Roast at 160°C (as per roasting chart). 

3. When cooked, remove and wrap in foil to allow to stand before carving. 

4. Add the red wine, redcurrant jelly, garlic and rosemary to a pan and heat, stirring continually 

until the redcurrant has dissolved. 

5. Serve with the joint or if making traditional gravy use in place of stock. 

40 

Time on Your Hands 

Cooking time: 

approx. 2 hours 

Method 

Meat 

Pork Tagine 

Ingredients 

450g (1lb) lean pork cubes 

1 onion, peeled and chopped 

15ml (1tbsp) turmeric 


5ml (1tsp) cinnamon 

5ml (1tsp) ground coriander 

55g (2oz) raisins 

55g (2oz) pine kernels 

450ml ( 3/ 4 pt) vegetable or pork stock 

1x400g tin of chick peas, drained 

225g (8oz) cous-cous 


15ml (1tbsp) fresh coriander, chopped 

1. In a casserole dish, put pork, onions and spices and stir well to coat. 

2. Sprinkle in the raisins, pine kernels and pour over stock. 

3. Stir in the chick peas. Cover and place in oven at 160°C for 1 1/ 2 - 2 hours. 

4. Once the meat is cooked, sprinkle in the cous-cous and season. Return to the oven for 15 minutes. 

5. Remove from the oven and stir. Sprinkle with coriander to serve. 

41

1. Cod Loin with Salsa Verde 

2. Oriental Tuna 

3. Orange Crumb Salmon 

4. Smoked Haddock Bake 

5. Citrus Stuffed Trout 

6. Teriyaki Salmon 

7. Smoked Salmon Fishcakes 

8. Crunchy Tuna Pie 

9. Salmon Jalousie 

10. Monkfish Parcels 

42 

Fish and Seafood 


Cooking time: 

20 minutes 

Method 


Cod Loin with Salsa Verde 

Ingredients 

4 cod loin steaks 

black pepper 

Salsa Verde 

20g pack of flat parsley 

15g pack of basil 


6 - 8 mint leaves 

30g (1oz) capers 

15ml (1tbsp) red wine vinegar 



30ml (2tbsps) crème fraiche 

1. Place the cod loins on a wire grid over the roasting/grill pan, sprinkle with black pepper and 

bake for 20 minutes at 160°C. 

2. Put herbs, garlic, capers, oil and vinegar into a small food processor bowl or chop herbs, 

garlic and capers finely and mix with wine vinegar and oil. Season, fold in crème fraiche and 

leave to stand. 

3. Serve the cod with the salsa on the side. 

43


Cooking time: 

20 minutes 

Method 


Oriental Tuna 

Ingredients 

4 tuna steaks 



15ml (1tbsp) coriander, chopped 

30ml (2tbsps) oil 


1. Finely chop the spring onions and mix with the lime zest and juice, coriander, oil, salt and 

pepper and pour over the tuna steaks. Marinate for at least 2 hours or overnight. 

2. Remove the steaks from the marinade and place on the wire grid above the roasting/grill pan. 3. 

Cook at 170°C for 15 - 20 minutes. 

Alternatively 

1. Cut the steaks into large bite-size chunks and thread onto skewers with a selection of vegeta 

bles, small onions, tomatoes, mushrooms, courgette chunks, kafir lime leaves or bay leaves. 

2. Brush the vegetables with some of the marinade and cook as per the steaks for 10 - 15 minutes. 

44 


Cooking time: 

20 minutes 

Method 


Orange Crumb Salmon 

Ingredients 

85gm (3oz) fresh white breadcrumbs 

15ml (1tbsp) of olive oil 


30ml (2tbsps) fresh parsley, finely chopped 

15ml (1tbsp) fresh mint, chopped 

salt and freshly ground pepper 

4 boneless salmon fillets approximately 140gm (5oz) each 

1. Mix together the breadcrumbs, parsley, mint, orange zest and 30ml (2 tbsps) of orange juice. 

Add the seasoning and mix. 

2. Lay the fillet on the roasting/grill pan lined with lightly greased foil or use a non-stick liner. 

3. Brush the fillets with the olive oil. Pour over the remaining orange juice. 

4. Press the topping onto the top of the fillets so that it sticks. 

5. Bake at 160°C for about 20 minutes until salmon is cooked and the topping is golden. 

45


Cooking time: 

25 minutes 

Method 


Smoked Haddock Bake 

Ingredients 

675g (11/ 2 lbs) haddock fillets (smoked) 


1 small onion, sliced 

1 small red pepper, sliced 






parsley, chopped 

1. Skin and bone the fillets. Divide into 4 portions. 

2. Melt butter, fry onions and peppers until soft. Spread the onions, peppers and mushrooms over 

the bottom of a shallow casserole dish 

3. Arrange the fish on top. Season and sprinkle with a little lemon juice. 

4. Melt the remaining butter (in the microwave for 2 minutes at 360 watts), add the breadcrumbs 

and stir until moist. Add the lemon rind and spread over the fish. 


6. Sprinkle with chopped parsley. 

46 


Cooking time: 

20 minutes 

Method 


Citrus Stuffed Trout 

Ingredients 

4 whole trout or 4 pairs of trout fillets 

Stuffing 


55g (2oz) flaked almonds 

zest of 1 lemon, zest of 1 lime, zest of 1 orange 

30ml (2tbsps) parsley, chopped 


1 egg 

Sauce 

juice of orange, lemon and lime made up to 250ml ( 1/ 2 pt) with cold water 

10ml (2tsps) cornflour 

15-30ml (1 - 2tbsps) honey 

15g ( 1/ 2 oz) flaked almonds 

5ml (1tsp) butter 

1. Make the stuffing by combining all the ingredients and mixing until it has a stiff consistency. 

2. If using whole trout get your fishmonger to gut them. Pack the stuffing into the cavity. 

If using fillets, lay 1 of each pair onto a wire grid over the roasting/grill pan. Top with stuffing and 

cover with second fillet. 

3. Bake fish at 160°C for 20 minutes. 

4. Make sauce by blending cornflour with a little cold water add to the remaining liquid. 

5. Pour into the pan and add the butter. Heat gently until boiling, the mixture should be clear, glossy 

and thickened. 

6. Add in the flaked almonds and serve with the fish. 

47


Cooking time: 

20 minutes 

Method 


Teriyaki Salmon 

Ingredients 

4 boneless salmon fillets about 150g (5oz) each 

Marinade 

30ml (2tbsps) teriyaki sauce 


2.5cm (1”) piece of ginger, peeled and grated 

30ml (2tbsps) sesame oil 

5ml (1tsp) chinese 5 spice powder 

15ml (1tbsp) clear honey 

1. Combine all marinade ingredients. 

2. Add the salmon fillets and coat in the marinade. 

3. Refrigerate for 30 - 45 minutes, turn after 20 minutes. 

4. Place the salmon on the wire grid over the roasting/grill pan – skin side down 

5. Cook at 180°C for 20 minutes. 

6. Boil the marinade for 2 - 3 minutes and pour through a sieve over the cooked salmon before serving. 

48 


Cooking time: 

25 minutes 

Method 


Smoked Salmon Fishcakes 

Ingredients 

675g (11/ 2 lb) potatoes, peeled 


225g (8oz) smoked salmon trimmings 

30ml (2tbsps) fresh dill, chopped 

10ml (2tsps) dijon mustard 

1 egg 

zest and juice of 1/ 2 lemon 


flour to shape 

Sauce 


juice of 1/ 2 lemon 

2.5ml ( 1/ 2 tsp) dijon mustard 

15ml (1tbsp) fresh dill, chopped 

1. Dice and cook the potato until cooked. Mash with the butter, then leave to cool slightly. 

2. Add the smoked salmon, dill, mustard and egg, lemon rind and 1/ 2 the juice to the cooled 

potato and season. 

3. Turn onto a floured board and shape until a thick dough. Cut into 8cm (3”) rounds. 

4. Place onto greaseproof paper on a roasting/grill pan and bake for 20 - 25 minutes at 170°C until 

golden brown. 

5. Make sauce by blending ingredients in a small bowl and serve with fishcakes. 

49


Cooking time: 

30 minutes 

Method 


Crunchy Tuna Pie 

Ingredients 

400g tin of tuna, drained 

200g tin of sweet corn, drained 

225g (8oz) prawns 

110g (4oz) frozen peas 




250ml ( 1/ 2pt) milk 


Crumble Topping 



55g (2oz) cheddar cheese 

15 - 30ml (1 - 2tbsps) fresh parsley, chopped 

1. In an ovenproof dish, place the drained tuna, sweet corn, prawns and peas. Sprinkle with lemon 

zest and juice. 

2. Make white sauce by putting butter, flour, milk and seasoning and warm gently together until butter 

melted, then boil until the sauce is smooth and glossy and pour over the fish. 

3. Make the crumble by rubbing butter into the flour, stir in cheese, parsley and seasoning. Sprinkle 

over the fish and sauce. 


50 


Cooking time: 

30 minutes 

Method 


Salmon Jalousie 

Ingredients 


225g (8oz) cooked salmon 


4 - 6 spring onions, sliced finely 


30 - 45ml (2 - 3tbsps) fresh dill, chopped 



1 egg, beaten to glaze 

1. Pre-heat the oven to 180°C. Roll the pastry out and divide into two. 

2. Flake the salmon and mix with sliced mushrooms, spring onions, dill, lemon zest and juice, crème 

fraiche and season. 

3. Place one half of the pastry on the greased or lined roasting/grill pan. Top with salmon mixture 

leaving a 2.5cm (1”) border all round. 

4. Fold the remaining pastry in half and cut from the centre towards the edge at 2.5cm (1”) intervals, 

leaving a 2.5cm (1“) border all round. Then unfold. 

5. Wet the edge around the filling and position the pastry over to top. Seal the edges well and decorate 

with a fork or into scalloped edges. 

6. Brush the top with beaten egg and place in the oven. Bake for 25 - 30 minutes until golden 

brown. 

51


Monkfish Parcels Vegetables and Vegetarian 

Time on your Hands 

Ingredients 

Cooking time: 

1 large monkfish tail 

30 minutes 

1 carrot, cut into thin strips 

4 spring onions, cut into thin strips 

2.5cm (1”) root ginger, peeled and cut into very thin strips 


Method 

Sauce 

5ml (1tsp) honey 

10ml (2tsps) sesame oil 

15ml (1tbsp) soy sauce 

30ml (2tbsps) white wine 

4 sheets of bakewell or greaseproof paper 

1. The monkfish needs to be cut either side of the bone and cut into 4 portions (ask your fishmonger 

for some help with this, if necessary). 

2. Mix together the sauce ingredients. 

3. Lay out each sheet of paper and in the centre share out the vegetables and ginger. Top with portion 

of fish. 

4. Pour the sauce into each parcel. Season the fish. 

5. Fold up the paper to provide seal both ways. Secure with a paper clip. 

6. Place onto the roasting/grill pan and cook for 30 minutes at 160°C. 

7. Serve in the parcel onto the plate to keep in flavour and juices. 

52 

Serve with rice or rosti potatoes. 

1. Roasted Mediterranean Vegetables 

2. Roasted Pepper and Tomato Soup 

3. Roasted Vegetable Lasagne 

4. Spanish Tortilla 

5. Baked Gnocchi with Spinach and Parmesan 

6. Oven Baked Rosti Potatoes 

7. Spinach and Cheese Quiche 

8. Sweet Potato and Celeriac Gratin 

9. Twice Baked Potatoes 

10. Vegetable Curry 

53

Vegetables and Vegetarian 

Roasted Mediterranean Vegetables 


Cooking time: 

1 hour 

Method 

Ingredients 

4 peppers of assorted colours, 

deseeded and cut into chunks 

2 courgettes, cut into 1cm ( 1/ 4”) slices 

3 red onions, peeled and quartered 

1 aubergine, cut into chunks 

45 - 60ml (3 - 4tbsps) olive oil 


4 - 6 garlic cloves, whole 

(to achieve a mild garlic flavour, do not remove the skin) 

1. In a large bowl mix all the sliced and chopped vegetables, season and toss well in oil. 

2. Transfer to the roasting/grill pan and spread out. Roast for approx. 1 hour at 160°C. 

Variations 

Try adding whole cherry tomatoes, olives, cubes of feta or goat’s cheese. 

Or allow the vegetables to cool, add in 15ml (1tbsp) balsamic vinegar and a handful of torn fresh 

basil and use as a bruschetta topping (refer to the index for page details). 

Alternatively, roast any vegetables of your choice in the olive oil. 

If using hard root vegetables like parsnips carrots, celeriac, swede etc. cut into chunks and plunge 

into boiling water and bring back up to boil. 

Drain and then toss in oil. 

This will enable these harder vegetables to cook in 1 hour. 

The ingredients are also an excellent base for the roasted vegetable lasagne (refer to the index for 

page details) and can also be used for the roasted pepper and tomato soup recipe (refer to the index 

for page details). 

54 


Roasted Pepper and Tomato Soup 


Cooking time: 

30 minutes 

Method 

Ingredients 

2 red or yellow medium peppers, 

deseeded and cut into quarters 

1 small onion, quartered 

450g (1lb) flavoursome tomatoes cut into halves 


15ml (1tbsp) balsamic vinegar 

a few sprigs of lemon thyme and parsley 


250ml (10floz) milk 


2.5ml ( 1/ 2 tsp) sugar 

crème fraiche, to finish 

1. Spread the peppers, onions and tomatoes in a single layer in an ovenproof dish. 

2. Mix the oil and vinegar and sprinkle over, with the herbs. 

3. Place in the oven at 190°C for 30 minutes until roasted and slightly charred. 

4. Liquidise the vegetables in a food processor, adding some water to create a thick puree. 

Pass the mixture through a sieve into a saucepan. Add the milk and water to achieve the 

desired consistency. 

5. Season and stir through some crème fraiche before serving. 

55


Cooking time: 


Method 


Roasted Vegetable Lasagne 

Ingredients 

8 - 10 sheets of lasagne 

4 peppers of assorted colours 

3 red onions 

2 courgettes 

15ml (1tbsp) oil 

Tomato Sauce Cheese Sauce 

400g tin chopped tomatoes 250ml ( 1/ 2 pt) milk 

2 garlic cloves, crushed 30g (1oz) butter 

5ml (1tsp) oil 30g (1oz) flour 

30ml (2tbsps) tomato puree 30g (1oz) cheese, grated 

5ml (1tsp) mixed herbs 



55g (2oz) cheese, grated 


1. Core and de-seed the peppers, slice the courgettes, peel and slice the onions, toss in oil and 

roast at 170ºC for 30 minutes. 

2. Meanwhile make tomato sauce. 

Heat the oil and fry onion and garlic. Add the tomatoes and remaining ingredients. Bring to the 

boil and simmer for 5 minutes. 

3. Prepare the cheese sauce by adding milk, butter and flour into a saucepan. Heat gently until 

the butter has melted, then whisk as it comes to the boil. Season and add the cheese. 

4. Add the vegetables to the tomato sauce and layer in dish in between the lasagne sheets. 

Place a layer of pasta on the top. 

5. Pour over the cheese sauce and sprinkle with grated cheddar cheese. 

6. Cover with foil and bake for 30 minutes at 170ºC. 

7. Remove foil and bake for further 15 - 20 minutes until golden and the pasta has cooked. 

56 


Cooking time: 

20 minutes 

Method 


Spanish Tortilla 

Ingredients 

1 small onion, peeled and diced 


1 pepper, deseeded and diced 

2 tomatoes, deseeded and diced 

1 courgette, diced (optional) 

5 eggs 


55g (2oz) cheese, grated 

15ml (1tbsp) fresh parsley, chopped 

1. Soften the onion in the oil, in an ovenproof pan. 

2. Add the pepper and courgette and cook for 2 - 3 minutes. 

3. Add the tomatoes and season. 

4. Whisk the eggs and add to pan. 

5. Top with grated cheese and parsley. 

6. Bake at 170°C for 15 - 20 minutes until golden. 

Serves 4 as a starter or 2 as a main course. 

57


Cooking time: 

20 minutes 

Method 


Baked Gnocchi with Spinach 

and Parmesan 

Ingredients 

1 bag of fresh spinach, washed 

1 pack of gnocchi 

250ml ( 1/ 2 pt) milk 




55g (2oz) parmesan, grated 

1. Chop the spinach and layer with the gnocchi into a greased ovenproof dish. 

2. Heat the milk, butter and flour in a saucepan and whisk until it becomes a smooth white 

sauce, then season. 

3. Pour over the sauce over the spinach and gnocchi and sprinkle with parmesan. 


58 


Cooking time: 

35 minutes 

Method 


Oven Baked Rosti Potatoes 

Ingredients 

675g (11/ 2 lb) peeled potatoes 

(Charlotte or similar waxy variety) 

110g (4oz) onion, finely chopped 



1. Grate the potatoes, place onto tea towel and squeeze to remove water. 

2. Fry the onion in half the butter, until soft. 

3. Heat other half of butter in ovenproof tin. 

4. Mix the onion and potato together and season well. Press into the hot, buttered tin. 


6. Ease the edges of the potato away from the tin. Place a plate over tin and turn them upside 

down. If the underside of the rosti potatoes is still a little pale, cook for an extra 5 minutes. 

59


Cooking time: 

1 hour 

Method 


Spinach and Cheese Quiche 

Ingredients 

1 pack of short crust pastry 

1 pack of fresh washed spinach 


2 eggs 

125ml (5floz) single cream 

225g (8oz) cottage cheese with chives 

30ml (2tbsps) parmesan cheese, grated 

pinch of nutmeg 


1. Line a 23cm (9”) flan tin with short crust pastry and bake blind for 20 minutes at 190°C. 

2. Sauté the spinach in oil or soften in the microwave for 2 - 3 minutes. 

3. Drain the spinach and squeeze out the liquid. Chop lightly and place into the prepared flan case. 

4. Whisk the eggs and cream together, then add to the cottage cheese and pour the whole 

mixture over the spinach. 

5. Season, sprinkle with nutmeg and parmesan cheese. 


7. Serve hot or cold. 

Note: If your oven has a bottom heat setting it is not necessary to bake the pastry blind. 

The entire quiche can be cooked for 1 hour at 160°C, when using this function. 

60 


Sweet Potato and Celeriac Gratin 


Cooking time: 

55 minutes 

Method 

Ingredients 

1kg (2lb 3ozs) sweet potato, peeled and sliced 

450g (1lb) celeriac, peeled and sliced 

1 fresh red chilli, deseeded and sliced 

20g /1 pack fresh thyme 

55g (2oz) fresh parmesan, grated 

500ml (1pt) double cream 



1. Lightly butter ovenproof dish, arrange slices of sweet potato and sprinkle with a little chilli, 

thyme, parmesan, salt and pepper. 

2. Then add a layer of celeriac and repeat the seasoning. Continue to lay alternate layers with 

the seasoning, leaving a top layer of sweet potato. 

3. Mix the garlic into the cream. Pour in the cream and sprinkle the remaining parmesan on the top. 

4. Cover with a lid or foil and bake at 160ºC for 45 - 55 minutes, depending how thinly the 

vegetables are sliced. Remove the foil after 30 minutes to brown and crisp the top. 

Note: This recipe could be browned with the grill element for a crisper topping. 

61


Cooking time: 


Method 


Twice Baked Potatoes 

Ingredients 

4 large jacket potatoes 


30 - 55g (1 - 2oz) cheddar, grated 


Optional Toppings 

crisp cooked bacon, diced 

ham, shredded 

spring onions, finely chopped 

blue cheese (as an alternative to cheddar), crumbled 

prawns 

1. Wash, prick skins and bake the potatoes at 170°C for 45 minutes - 1 hr depending on their size. 

2. Leave to cool slightly, then halve and scoop out the potato whilst retaining the skins. 

3. Mash the potato with cream and grated cheese and an optional topping of your choice. 

4. Spoon the mixture back into the skins and fork the top. 


Note: This is a good way to use up any surplus jacket potatoes. Equally this recipe can be prepared 

in advance and frozen until required. To reheat from frozen allow 30 minutes of cooking time. 

62 


Cooking time: 


Method 


Vegetable Curry 

Ingredients 

1 small cauliflower in florets 

200g (7oz) carrots, 3cm (11/ 4”) thick slices 

200g (7oz) french beans, 4 - 5cm (2”) lengths 

200g (7oz) potato, 2cm ( 1/ 2”) dice 


1 large onion, sliced thinly 

5ml (1tsp) chilli powder (or to taste) 


1 stick of cinnamon 

15ml (1tbsp) ground coriander 

15ml (1tbsp) tumeric 

6 cloves 

10ml (2tsps) cardamom seeds 

4 tomatoes, skinned and quartered 

400ml tin of coconut milk 

fresh coriander to garnish 

1. Heat the butter and fry the onion until soft but not coloured. Add the chilli, cumin, cinnamon, 

coriander and turmeric. Cook for 2 - 3 minutes, then add the cloves and cardamom seeds. 

Cook for a further 2 minutes. 

2. Add the vegetables followed by the skinned tomatoes and the coconut milk. Season to taste. 

Place in a covered dish in the oven at 180°C for 1 hour or until the vegetables are tender. 

3. Sprinkle with chopped coriander to serve, with rice and naan breads. 

Note: This is a delicious vegetarian dish, or could be served with the Lamb Rogan Josh. As a 

convenient alternative to all the spices, replace with 45ml (3tbsps) of a curry paste of your choice. 

63

1. Meringues 

2. Eton Mess 

3. Pineapple Surprise 

4. Almond Topped Apples 

5. Apple Puffs 

6. Blackcurrant Shortcake 

7. Warm Chocolate Fudge Cake 

8. Cinnamon Apple Crumble 

9. Rhubarb and Strawberry Tart 

10. Lemon Sauce Pudding 

11. Lemon Tart 

64 

Desserts and Puddings 


Cooking time: 

4 hours 

Method 


Meringues 

Ingredients 

2 egg whites 

110g (4oz) caster sugar 

1. Line a baking sheet with baking parchment or greaseproof paper. 

2. Whisk the egg whites until the mixture stands up in peaks. Whisk in half the sugar, 15ml 

(1tbsp) at a time, until the mixture is thick and shiny and carefully fold in the remainder 

with a metal spoon. 

3. Pipe the mixture onto a baking sheet in 5cm (2”) whirls. Bake at 75°C for about 4 hours, 

to dry out completely, or for 2 hours if a softer centre is desired. 

4. Sandwich together in pairs with some whipped cream. 

65


Method 


Eton Mess 

Ingredients 

250ml ( 1/ 2 pt) double cream 

225g (8oz) strawberries 

6 - 8 meringues 

1. Whip the double cream until it stands up in soft peaks. 

2. Hull and slice the strawberries. 

3. Crush the meringues and gently fold them together with cream and strawberries. 

4. Chill for 1 hour before serving. 

Note: A really easy yet impressive dessert, which incorporates the meringue recipe. 

66 


Cooking time: 

5 minutes 

Method 


Pineapple Surprise 

Ingredients 

1 fresh pineapple 

1 banana 

1 apple 

1 orange 

small bunch of grapes 

55 - 110g (2 - 4oz) strawberries 

15 - 30ml (1 - 2tbsps) kirsch (optional) 

3 egg whites 


1. Cut the pineapple in half, down through the middle of the leaves. Scoop out the pineapple 

flesh whilst saving as much of the juice as possible. Remove the hard core of the pineapple. 

2. Chop the pineapple and place in a bowl with the juice. Slice the banana, chop the apple, 

segment the orange (keeping the juice), halve and seed the grapes and slice the strawberries. 

Add all the fruit to the pineapple in a bowl. Mix in the kirsch and fruit juices. 

3. Spoon the fruit salad back into the pineapple shells, mounding it up in the middle. 

4. Preheat the oven to 190°C. 

5. Whisk the egg whites until the mixture stands up in peaks. Whisk in half the sugar and beat 

again until thick and glossy. Fold in the remaining sugar reserving 10ml (2tsps). Spoon the 

meringue over the fruit salad making sure the edges are sealed and sprinkle the surface with 

the remaining sugar. 

6. Place the two halves on the roasting/grill pan and place in the oven until golden brown, 

about 4 - 5 minutes. 

67


Cooking time: 

25 minutes 

Method 


Almond Topped Apples 

Ingredients 

4 small cooking apples (or 2 large) 



45ml (3tbsps) plain flour, sifted 

60ml (4tbsps) single cream 

55g (2oz) flaked almonds 

1. Place the butter, sugar, flour and cream in a pan and heat gently on the hob. 

Whisk until blended. 

2. Peel, core and halve apples through the core and place flat side down in a buttered 

ovenproof dish. 

3. Stir the almonds into the mixture and spoon over the apples. 

4. Bake at 180°C for 25 minutes until the apples are pale, golden brown. 

5. Serve with cream. 

Note: As a tasty alternative to apples, pears, peaches or plums can also be used. 

68 


Cooking time: 

25 minutes 

Method 


Apple Puffs 

Ingredients 

250g puff pastry (approx 1/ 2 block) 

250g packet of marzipan 

4 cox’s apples (enough for 8 puffs) 

45 - 60ml (3 - 4tbsps) apricot jam 

1. Roll out the pastry and cut into circles, using a 9.5cm (3 1/ 2”) cutter. 

2. Roll out the marzipan and cut into smaller circles, approx 7cm (3”) diameter. Place on the 

pastry with a small dot of apricot jam underneath. 

3. Quarter the apples and remove the core. Cut through skin to slice, do not cut through 

completely. Place on top of the marzipan. 

4. Warm the jam and glaze the apples. 

5. Place on a baking tray and bake at 180°C for approx. 25 minutes. 

69


Cooking time: 

35 minutes 

Method 


Blackcurrant Shortcake 

Ingredients 



1 egg 


55g (2oz) ground almonds 


60ml (4tbsps) blackcurrant jam (high fruit variety) 

icing sugar to dust 

1. Pre-heat oven to 160°C, grease and line a 18cm (7”) cake tin. 

2. Cream the butter and sugar until light and fluffy, then beat in the egg. 

3. Work in the flour, almonds, lemon zest and juice. 

4. Spread half of the mixture into the tin and top with jam. 

5. Place the remaining mixture into a piping bag with a star nozzle and pipe in small stars on top 

of jam. There is no need to cover the jam completely. 

6. Bake for 30 - 35 minutes until a light golden colour. Dust the top with icing sugar before serving. 

Note: If you have don’t have a piping bag use a teaspoon to drop spoonfuls of mixture onto the jam 

and gently swirl with fork. 

70 


Cooking time: 

35 minutes 

Method 


Warm Chocolate Fudge Cake 

Ingredients 

140g (5oz) unsalted butter 

140g (5oz) plain chocolate 


100ml (4floz) very hot water (not boiling) 

140g (5oz) self raising flour 

30g (1oz) coca powder 

2 eggs 

icing sugar to dust 

1. Pre-heat oven to 160°C. Grease and line a 23cm (9”) cake tin (with a loose bottom, if possible). 

2. Place butter and chocolate in large bowl, set over a pan of simmering water and stir until 

both melt. 

3. Remove from the heat and stir in the sugar and hot water. 

4. Sift the flour and cocoa and then stir into the mixture. 

5. Beat in the eggs one at a time. Pour into the pre-prepared tin and level the top. 

6. Bake in the centre of the oven for 35 minutes. Leave to cool in the tin for 10 minutes 

before serving. 

7. Sprinkle with icing sugar and serve with cream or ice cream. 

Note: In order to check whether the cake is cooked, gently press the top until it springs back. 

At this point, the centre will be soft and gooey. 

71


Cooking time: 

45 minutes 

Method 


Cinnamon Apple Crumble 

Ingredients 

3 large bramley apples 

60 - 75ml (4 - 5tbsps) strawberry/raspberry jam 

200g (7oz) self-raising flour 

55g (2oz) white granulated sugar 

55g (2oz) dark muscavado sugar 

30g (1oz) porridge oats 


15ml (1tbsp) cinnamon 

1. Peel and slice apples and place into an ovenproof dish. 

2. Cover with a thin layer of jam. 

3. Mix the flour, sugar, butter or margarine, oats and spices together to form small crumbs. 

4. Sprinkle onto the top of the prepared apples and jam. 

5. Cook at 160ºC for 40 - 45 minutes. 

72 


Cooking time: 

25 minutes 

Method 


Rhubarb and Strawberry Tart 

Ingredients 

1 pack of sweet shortcrust pastry 

225g (8oz) rhubarb cut into 2.5cm (1”) chunks 


1 - 2 pieces of stem ginger chopped 

15ml (1tbsp) of syrup from the ginger 

125ml ( 1/ 4 pt) ready-made custard 

12 strawberries 

1. Pre-heat oven to 190°C. Roll out the pastry and line a 20cm (8”) flan tin and bake blind 

for 15 minutes. 

2. Simmer the rhubarb and ginger with 30g (1oz) of sugar and the stem ginger syrup. 

Cook until it reaches a smooth consistency. 

3. Spread the custard into the slightly cooled flan case. 

4. Top with rhubarb and sliced strawberries. Dust the top with the remaining sugar. 


Note: For an even speedier version use a ready-made flan case. 

73


Cooking time: 

1 hour 

Method 

Lemon Sauce Pudding 

Ingredients 

55g (2oz) butter or soft margarine 


zest and juice of 2 lemons 

2 eggs 

250ml ( 1/ 2 pt) milk 


1. Cream butter with 55g (2oz) of sugar and the lemon zest until pale and fluffy. 

2. Beat in the egg yolks and then add half of the milk and the flour. 

3. Stir in the remaining milk and the lemon juice. 

4. Whisk the egg whites until thick and gently fold in the remaining sugar, then fold into the 

sponge mixture. 

5. Pour into a greased 1 litre (2pts) ovenproof dish, stand in a roasting pan and pour boiling 

water to the depth of 5cm (2“) around the dish. 

6. Place into oven and bake for 1 hour at 160°C. 

Note: This pudding separates into layers of sauce and sponge. 

74 



Cooking time: 

50 minutes 

Method 


Lemon Tart 

Ingredients 

Pastry 




pinch of salt 


Filling 

110g (4oz) sugar 


3 eggs 

125ml ( 1/ 4 pt) double cream 

zest and 140ml (6floz) of juice (3 lemons) 

1. Rub butter into the flour and work to a stiff pastry dough with water. Shape into a ball and 

chill for 30 minutes. 

2. Pre-heat the oven to 190°C, line a flan tin and prick the pastry. 

3. Bake blind for 15 minutes (to bake blind cut circle of greaseproof to fit over base and up the 

sides of pastry and fill with ceramic baking beans or dried peas). 

4. Beat the butter, sugar and eggs together until the mixture is pale and fluffy. Add in the double 

cream. 

5. Add the zest and juice of the lemons. 

6. Remove the pastry case from oven. Discard the beans and greaseproof paper. Turn the oven 

temperature down to 160°C. Fill the flan case and bake until golden for approx. 30 - 35 minutes. 

Note: As an alternative, top the mixture with a 2 egg white meringue before baking at 160°C to create 

a lemon meringue pie. 

75

1. Victoria Sponge Cake 

2. Coffee Cream Cake 

3. Old Fashioned Ginger Nut Biscuits 

4. Scones and Variations 

5. Oat and Sour Cherry Cookies 

6. Chocolate Cherry Slices 

7. Blueberry and Cinnamon Muffins 

8. Chocolate Brownies 

9. Coconut Fruit Cake 

10. West Country Apple Cake 

11. Chocolate Chip Banana Bread 

12. Rich Fruit Cake 

76 

Cakes and Biscuits 


Cooking time: 

30 minutes 

Method 


Victoria Sponge Cake 

Ingredients 

170g (6oz) butter or soft margarine 



3 eggs 

Optional – 5ml (1tsp) baking powder (if using soft margarine) 

1. Preheat the oven to 160°C. Line and grease 2x20cm (8”) sandwich tins. 

2. If using butter, soften then cream the butter and sugar together before adding eggs and flour. 

If using soft margarine put all ingredients in bowl together and use hand mixer to beat 

together lightly. 

3. Spread mixture evenly between both tins. 


5. Allow to cool, then sandwich together with jam or butter cream or fresh cream. 

Buttercream is simply made by beating together 110g (4oz) of softened butter with 110g (4oz) of sieved 

icing sugar. Use vanilla essence to flavour if desired. 

Variations: 

Chocolate sponge: Reduce the quantity of flour by 30g (1oz) flour and replace with cocoa powder. 

Sandwich with a chocolate butter cream 30g (1oz) cocoa sieved with 85g (3oz) icing sugar. 

Lemon sponge: 

Add the rind and 1/ 2 the juice of 1 lemon, sandwich with lemon curd. 

Almond sponge: 

Add 5ml (1tsp) of almond essence and sandwich with a vanilla butter cream. 

Coffee sponge: 

Add 10ml (2tsps) of instant coffee powder instead of 10ml (2tsps) of flour. Sandwich with coffee buttercream, 

made by dissolving 15ml (1tbsp) of instant coffee in 5ml (1tsp) of hot water. You may need 

a little extra icing sugar to keep consistency and use chopped walnuts to decorate. 

77


Cooking time: 

30 minutes 

Method 


Coffee Cream Cake 

Make a standard Victoria Sponge Cake – 

if using 110g (4oz) mixture 

with 2 eggs use the quantities below. 

If making a larger cake 225g (8oz) 

with 4 eggs, double the quantity of syrup and cream used. 

Ingredients 

55g (2oz) granulated sugar 

60ml (4tbsps) water 

15ml (1tbsp) instant coffee powder 

30ml (2tbsps) brandy or rum 

125ml ( 1/ 4 pint) double cream 

few drops of vanilla essence 

walnut halves/or chocolate coffee beans 

1. Combine the water and the sugar. 

2. Heat until all the sugar is dissolved and boil for 2 minutes. 

3. Remove from the heat and add the coffee and brandy or rum. 

4. Allow the mixture to cool a little. 

5. Pierce the cake with a skewer all over the surface. 

6. Spoon the syrup on the cake so that it is absorbed evenly. 

Keep adding a little at a time until all used. 

7. Cool the cake thoroughly (the cake can be placed in the fridge overnight). 

8. Whip the cream lightly and add the vanilla. 

9. Cover the top and sides of the cake. 

10. Decorate with walnut halves or chocolate coffee beans. 

78 


Old Fashioned Ginger Nut Biscuits 


Cooking time: 

18 minutes 

Method 

Ingredients 


200g (7oz) sugar, 1/ 2 caster sugar, 1/ 2soft brown 

5ml (1tsp) bicarbonate of soda 

10ml (2tsps) ground ginger 

7.5ml (1 1/ 2 tsps) baking powder 


15ml (1tbsp) golden syrup or clear honey 

30ml (2tbsps) milk 

1. Pre-heat the oven to 160°C. Place all the dry ingredients in mixing bowl. 

2. Melt the butter and syrup over a gentle heat, making sure it does not boil. (This can be done in 

the microwave at 360 watts for 1 - 2 minutes). Pour this mixture into the dry ingredients, add 

the milk and mix thoroughly. 

3. Shape into about 36 small balls and place on greased baking sheets (or a non-stick baking 

liner), spaced well apart and flatten slightly. The biscuits spread to about 5cm (2”) across. 

4. Bake for 16 - 18 minutes until browned. Leave to cool on the tray. 

79


Cooking time: 

15 minutes 

Method 


Scones 

Ingredients 




125ml ( 1/ 4pt) milk 

60ml (4tbsps) natural yoghurt 

1.25ml ( 1/ 4tsp) salt 

1. Pre-heat the oven to 200°C and lightly grease a baking sheet or line with a non-stick liner. 

2. Mix the flour, salt and sugar in a bowl and rub in the butter until it looks like breadcrumbs. 

3. Mix milk and yoghurt and stir into mixture, work it together until a soft dough is formed. 

4. Turn onto a floured board and knead lightly to get a smooth surface. 

Flatten out to an even thickness of about 2cm ( 3/ 4”). 

5. Using a 5cm (2”) cutter, cut out 12 - 14 scones and place on baking tray. 

6. Gather the trimmings and reshape for further scones. (These will not be quite such even 

shapes but will taste just as good). 

7. Bake for 12 - 15 minutes until golden brown. Remove from the oven and cool before filling with 

your choice. 

Note: To make savoury scones, replace the sugar with 55g (2oz) of grated cheddar cheese and 2.5ml 

( 1/ 2tsp) dried mustard. Prepare and bake as above. The use of yoghurt gives the mixture 

a good raising result. 

80 


Cooking time: 

20 minutes 

Method 


Oat and Sour Cherry Cookies 

Ingredients 



110g (4oz) light brown sugar 


225g (8oz) porridge oats 

200g pack of sour cherries 

60ml (4tbsps) milk 

1. Pre-heat the oven to 170°C. Line a baking sheet with a non-stick baking liner or greaseproof 

paper. 

2. Cream together the butter and sugars until light and fluffy. 

3. Stir in the flour, oats and cherries and mix well. 

4. Add enough milk to bind to a soft consistency. 

5. Spoon onto baking sheets, this mixture will make approx. 18 cookies. 

6. Bake for 18 - 20 minutes until golden brown. Allow to cool before removing from the tray. 

81


Cooking time: 

25 minutes 

Method 


Chocolate Cherry Slices 

Ingredients 

110g (4oz) chocolate 

110g (4oz) desiccated coconut 


55g (2oz) glacé cherries, quartered 

55g (2oz) soft margarine or butter 

1 egg, beaten 

1. Preheat the oven to 160°C. Line a 30x20cm (12x8”) tin with greaseproof paper or a 

non-stick baking liner. 

2. Melt the chocolate and line the base of the tin with the melted chocolate. 

3. Mix together the other ingredients and spoon onto the chocolate. 

4. Bake for 20 - 25 minutes until pale golden brown. 

5. Cool then refrigerate for a minimum of 2 hours before cutting into squares. 

82 


Blueberry and Cinnamon Muffins 


Cooking time: 

25 minutes 

Method 

Ingredients 



10ml (2tsps) baking powder 

2.5ml ( 1/ 2tsp) cinnamon 

2.5ml ( 1/ 2tsp) salt 

110g (4oz) blueberries 

1 egg 

200ml (8floz) milk 

55g (2oz) butter, melted 


15g ( 1/ 2oz) light brown sugar 


30g (1oz) chopped walnuts or pecans (optional) 

1. Preheat the oven to 170°C. 

2. Sift together the flour, sugar, salt, cinnamon and baking powder. Add in the blueberries. 

3. Whisk together the egg, milk and melted butter. 

4. Add the liquids to the dry ingredients and mix well until combined. Take care-do not over-beat. 

5. Spoon into a greased muffin tin or individual paper cases (8 large or 12 standard). 

6. Mix sugar, cinnamon and nuts and sprinkle over the top. 

7. Bake for 25 minutes. 

Note: Other fruits may be substituted for blueberries. Try sour cherries, dried bilberries or 

cranberries. 

83


Cooking time: 

50 minutes 

Method 


Chocolate Brownies 

Ingredients 

225g (8oz) soft margarine 

110g (4oz) plain chocolate 


4 eggs, beaten 

10ml (2tsps) vanilla essence 

100g pack of pecans or walnuts 

100g pack of chocolate chips 


2.5ml ( 1/ 2tsp) salt 

2.5ml ( 1/ 2tsp) baking powder 

1. Melt the margarine and chocolate together 

2. Remove from the heat and add the sugar. Mix well. 

3. Add the eggs, vanilla, nuts and chocolate chips. 

4. Sift the flour with the baking powder and salt. 

5. Fold the flour into the chocolate mixture. 

6. Pour into lightly greased 23cm (9”) square pan. 


8. Remove from the oven and cool overnight before cutting 

(The top of the brownies will crack slightly but this is normal). 

Note: These brownies will have a true “fudgey” texture and should not be solid. 

84 


Cooking time: 

55 minutes 

Method 


Coconut Fruit Cake 

Ingredients 


225g (8oz) mixed fruit 

55g (2oz) mixed nuts, chopped 

110g (4oz) desiccated coconut 

10ml (2tsps) cinnamon 

10ml (2tsps) ginger 



55g (2oz) dark muscavado sugar 

60ml (4tbsps) of milk 

2 eggs 

1. Pre-heat the oven to 160°. Grease and line a 20cm (8“) cake tin. 

2. Place the flour, butter, sugar in a large bowl and rub until crumbs are formed. Alternatively 

use a food processor. 

3. Stir in the fruit, nuts, coconut and spices. 

4. Add the eggs and enough milk to get a “sticky” consistency. 

5. Pour the cake mixture into a tin and smooth the top. 

Bake for 50 - 55 minutes. 

85


Cooking time: 

55 minutes 

Method 


West Country Apple Cake 

Ingredients 



3 eggs 

450g (1lb) cooking apples, peeled, cored and grated 


285g (10oz) sultanas 

10ml (2tsps) mixed spice 


140g (5oz)plain flour 


55g (2oz) demerara sugar 

5ml (1tsp) mixed spice 

1. Preheat the oven to 140°C. Grease and line a 30x20cm (12x8“) tin. 

2. Cream the butter and sugar together until soft and creamy, then beat in the eggs one at a time. 

3. Add the apple, flour, sultanas and spice and fold together. Put into a cake tin. 

4. Rub together the topping ingredients until it looks like breadcrumbs and sprinkle over the cake. 

5. Bake for approx. 55 minutes, until golden brown. 

6. Serve warm as a pudding with custard or cream or allow to cool and slice into fingers. 

86 


Chocolate Chip and Banana Bread 


Cooking time: 

1 hour 

Method 

Ingredients 

3 ripe bananas 

110g (4oz) soft margarine 


2 eggs 


5ml (1tsp) bicarbonate of soda 

110g (4oz) chocolate chips 

1. Grease a 1Kg (2lb) loaf tin. 

2. Mash the bananas into a pulp. 

3. Cream together the margarine, sugar and eggs, fold in the flour, bicarbonate of soda, banana 

and chocolate chips. 

4. Pour into a tin and bake for 1 hour at 160ºC. 

87


Cooking time: 


Method 


Rich Fruit Cake 

For a 23cm (9”) round cake tin 

or 20cm (8”) square cake tin. 

Ingredients 


340g (12oz) soft dark brown sugar 


5ml (1tsp) mixed spice 


340g (12oz) currants 

225g (8oz) sultanas 

225g (8oz) raisins 

170g (6oz) glacé cherries, chopped 

110g (4oz) mixed peel 

110g (4oz) almonds, chopped 

60ml (4tbsps) brandy 

6 eggs 

zest of 1 lemon 

15ml (1tbsp) black treacle (optional) 

1. Grease and line a cake tin. Cream together the butter and sugar until light and fluffy. 

2. Gradually add the eggs and fold in the sieved flour and spices with a metal spoon. 

3. Add the fruit, nuts and brandy and mix well. If a very pale mixture, add some treacle until 

mixture is a pale coffee colour. 

4. Put the mixture into the prepared tin and form a slight hollow in the centre. 

5. Bake at 140°C for 2 1/ 2 hours. 

6. To store before icing, wrap tightly in foil to exclude the air. 

Note: For a richer result, soak the fruit in brandy for 2 - 3 days before making the cake, cover with 

cling film and stir each day. 

88 

1. White Bread 

2. Bread Variations Using White Bread Dough 

3. Chunky Vegetable Soup (to serve with bread) 

4. Pizza and Topping Variations 

5. Cheese and Ham Whirls 

6. Brioche 

7. Brown Soda Bread 

Bread 

8. Bread Varieties: Using Prepared Dough Mixes to Create 

Speciality Breads 

89

Bread 

White Bread Bread Variations Using White Bread 

Dough 

Ingredients 

675g (11/ 2 lb) strong white flour 

10ml (2tsps) salt 


1x7g packet of fast acting yeast 

or 

15g ( 1/ 2 oz) fresh yeast creamed with 30ml (2tbsps) warm water 

450ml ( 3/ 

Time on your Hand 

Cooking time: 

30 minutes 

4 pt) warm water 

Method 

1. Mix the flour and salt together and rub in the butter. 

2. If using dried yeast, sprinkle in and mix before adding the liquid. 

3. If using fresh yeast add the creamed liquid to the remaining liquid and then add to the flour. 

4. Using dough hooks on your mixer or food processor beat together for at least 5 minutes 

until a dough is formed. 

5. Turn onto a floured board and knead using the heel of your hand to push away and fingertips 

to fold it back. Work for at least 5 minutes. 

6. Shape the dough into the desired shape (e.g. bloomer or rolls). 

7. Place onto a greased roasting/grill pan. For tin loaves roll and shape into a greased loaf tin. 

Always ensure that the top is smooth. 

8. Leave in a warm place until it doubles in size. 

(Use the Neff Dough Proving setting if your oven has it.) 

Alternately cover with greased cling film and leave in a warm room or airing cupboard. 

9. Bake at 200°C for 30 minutes for a loaf or 15 - 20 minutes for rolls. 

10. If your model has the Bread Baking setting a higher temp of 220°C is possible. This will give a 

darker crisper finish to the bread, if desired. 

Note: Test if the dough is cooked by tapping the base. If there is a hollow sound the dough is cooked. 

90 

■ Herb and Cheese Sticks 

To 450g of the pre-prepared dough, knead 

in 55g (2oz) of grated parmesan cheese at 

kneading stage. Leave the dough to prove 

then roll into an oblong shape. Sprinkle with 

dried italian or mixed herbs. Cut into 1cm 

( 1/ 2”) strips. Transfer to greased baking sheet 

twisting the strips as you lay them down. Bake 

for 15 minutes at 200°C. These are delicious 

when served with dips or the Chunky 

Vegetable Soup. 

(refer to the index for further information) 

Bread 

■ Dinner Rolls 

Shape the dough into rolls about 5cm (2”) 

before proving. Alternately roll into thin 

sausage shapes and coil or knot together and 

sprinkle with sesame or poppy seeds. Brush 

with water or beaten egg to make them stick 

together. 

■ Salt Pretzels 

Use 450g (1lb) of prepared dough and allow 

to double in size in a bowl. Roll the dough out 

to a 20cm (8”) square and cut into thin strips. 

Twist the ends together and then crossover a 

strip to give pretzel shape. Brush with beaten 

egg and sprinkle with rock salt and sesame 

seeds. 

Bake for 10 - 15 minutes until golden brown. 

91

Bread 

Chunky Vegetable Soup with Crispy 

Bacon Bits 


Ingredients 

Cooking time: 

4 carrots, peeled and diced 

30 minutes 

1 litre (2pts) chicken stock 

15ml (1tbsp) tomato purée 


140g (5oz) potatoes, peeled and diced 

140g (5oz) broccoli florets, frozen or fresh 

110g (4oz) peas, frozen or fresh 

110g (4oz) green beans, cut into pieces roughly 2.5cm (1”) long 

6 rashers of streaky bacon, cut into small pieces for non-vegetarians 

or use croutons for vegetarians 

Method 

1. Place the carrots, stock and purée into a large saucepan and season generously with 

salt and pepper. 

2. Bring to the boil then reduce the heat. Cover and simmer for 10 minutes. Add the potatoes 

and simmer for a further 10 minutes. 

3. Add the broccoli, peas and green beans and cook for a further 10 minutes, add an extra 

500ml (1pt) of water. 

4. If adding bacon, dry-fry until golden and crisp. Add to the soup 5 minutes before serving. 

5. For vegetarians use 2 slices of toast cut into croutons. Sprinkle as you serve. 

Note: For a smooth textured soup, pour into a liquidiser and blend until the required consistency is 

reached. 

92 

Bread 

Pizza 


Ingredients 

Cooking time: 

450g (1lb) white bread dough 

15 minutes 

45ml (3tbsps) tomato passata or pizza topping 

55 - 85g (2 - 3oz) grated cheese cheddar, mozzarella or italian mix 

pinch of italian dried herbs 

Topping Variations 

1. Ham and pineapple: 2 - 3 slices of ham shredded and 2 rings of pineapple, diced. 

2. Salami and olive: 6 - 8 slices of salami and 6 black olives, pitted and halved. 

3. Mozzarella and basil: Soft mozzarella balls drained and sliced with torn basil leaves scattered 

over. Drizzle with a little olive oil (pesto could be used instead of tomato passata). 

4. Sundried tomato and dolcellata cheese: 4 sun-dried tomatoes drained and diced, 55g dolcellata 

cheese, diced and sprinkled over tomatoes. 

5. Chorizo and fresh tomato: 6 - 8 slices of chorizo sausage on top of 2 - 3 sliced tomatoes. 

(Pesto could be used instead of tomato passata). 

Method 

1. Roll the dough straight after kneading to a 23cm (9”) circle. Place on a greased roasting / 

grill pan. Cover with greased cling film and leave to rest for 15 minutes. 

2. Preheat oven to 200°C. Assemble your choice of topping. 

3. Remove the cling film, spread the tomato passata over the base, then place the topping 

accordingly. Finally, sprinkle over some grated cheddar. 

4. Bake at 200° for 15 minutes. 

93


Cooking time: 

20 minutes 

Method 

Bread 

Cheese and Ham Whirls 

Ingredients 

450g (1lb) of white bread dough 

30g (1oz) melted butter 

30g (1oz) parmesan, grated 

30g (1oz) cheddar, grated 

55g (2oz) parma ham or cooked smoked ham 

pinch of mixed herbs 

1. Use the dough after proving, roll out into an oblong shape 30x20cm (12x8“). 

2. Brush with melted butter. Sprinkle the cheeses and the ham, which has been cut into strips. 

3. Roll up the dough like a “Swiss roll”. Brush the end with some water to seal. 

4. Slice into 2.5cm (1”) pieces and arrange into a greased 23cm (9”) round tin with all the 

edges touching. Sprinkle with mixed herbs. 

5. Bake at 200°C for 20 minutes. Serve warm. 

94 


Cooking time: 

35 minutes 

Method 

Bread 

Brioche 

Ingredients 

7g pack of quick acting dried yeast 

350g (12oz) strong flour 

5ml (1tsp) salt 

4 eggs, beaten 

45ml (3tbsps) caster sugar 


1. Sprinkle the yeast over the flour and salt in a large bowl. 

2. Add the beaten eggs, sugar and 60ml (4tbsps) of hand hot water. 

3. Mix to a sticky dough and knead for 10 minutes, flouring hands frequently. 

4. Spread out the dough onto a floured board and dot with butter. Knead until the butter is 

absorbed. 

5. Place the dough in a greased bowl, cover with greased cling-film and leave to double in size. 

(This will take approx. 1 hour). 

6. Punch down the dough and shape into a tin. 

(A large brioche should be made by shaping ( 3/ 4”) of dough into ball and then place into a 

greased brioche tin. Shape the remainder into a ball and push down onto the larger ball of 

dough. This gives the traditional shape). 

7. Cover loosely with greased cling film and leave for 1 hour. 

8. Bake in pre-heated oven at 200°C for 30 - 35 minutes. 

Note: All the above proving (rising) times can be carried out using the Bread Proving setting, if your Neff 

oven has this function. Follow the user instructions, and reduce the times above by a third. 

Brioche takes longer to rise due to richness of mixture. 

95


Cooking time: 


Method 

Bread 

Brown Soda Bread 

Ingredients 

170g (6oz) self-raising wholemeal flour 


2.5ml ( 1/ 2 tsp) bicarbonate of soda 

2.5ml ( 1/ 2 tsp) salt 

250ml ( 1/ 2 pt) buttermilk or thin natural yoghurt 

1. Mix both types of flour, sift in the bicarbonate of soda and the salt. Stir to mix. 

2. Make a well in the flour and add the buttermilk or yoghurt. Mix with a fork until it forms 

a soft dough. 

3. Turn onto a floured board and knead briefly until you have a rough dough. Shape into a 

20cm (8”) round shape. 

4. Sprinkle a little wholemeal flour onto a greased baking tray and place the dough on the tray. 

Use a sharp knife to cut a cross in the top. 

5. Bake for 30 minutes until golden brown. Cover with a clean tea towel as soon as it comes out 

of the oven (to prevent a hard crust from forming) 

Note: Serve fresh and still warm to appreciate this bread at it’s best. With no preservatives it will 

only remain fresh for 1 - 2 days. 

96 

Major supermarkets stock excellent packet 

bread mixes which can be used as per the pakkaging 

instructions. Most mixes only require 

water and a single proving before baking, to 

give good results. These bread mixes work really 

well in any Neff oven, but especially in those 

models which feature the Dough Proving and 

Bread Baking settings. The user instructions for 

your oven will advise you whether your model 

has these functions. 

Here are a few suggestions for utilising these 

mixes to provide extra special breads. Alternatively 

use the white bread recipe and vary by 

using wholemeal or mixed grain flour. 

Once this basic mix is made, use in any of 

the recipes below. All breads need a cooking 

temperature of 200°C. 

■ Garlic Flatbread 

Take 450g of the white bread dough; roll out 

into 4x23cm (9”) circles. Mix 3 cloves of garlic 

crushed with 55g (2oz) butter. Spread over the 

surface of the dough. Bake immediately for 10 

- 12 minutes and serve hot. Alternatively add 

some sliced mozzarella 

cheese and or fresh tomato slices. 

■ Sun-dried Tomato and Parmesan 

To one pack of sun-dried tomato bread mix, use 

6 sun-dried tomatoes, sliced and about 55g 

(2oz) grated Parmesan cheese. Knead the 

dough and roll into an oblong shape 20x30cm 

(8x12”). Sprinkle with some parmesan cheese 

and tomatoes and then roll up. Dampen the 

edge to seal. Prove for 1hour at room temperature, 

covered with greased cling film. Bake for 

25 - 30 minutes, bread should sound hollow 

when tapped from the bottom. 

Ciabatta 

■ Boursin-stuffed Ciabatta 

Make up the dough as per the instructions on 

the packet. Prove then roll out the dough into 

Bread 

Bread Varieties 

an oblong shape. Spread thickly with Boursin or 

a similar cheese and roll up tightly like a 

“Swiss roll”. Bake for 25 - 30 minutes and 

serve warm. 

■ Black Olive Ciabatta 

Make up the dough, with water and oil. Knead 

in 10 - 12 pitted halved black olives and continue 

to knead as per the instruction on the pack. 

Prove and then bake for 20 - 25 minutes. 

■ Mixed Grain and Walnut Bread 

To one pack of mixed grain bread mix, add a 

100g pack of chopped walnuts. Knead as per 

the instruction on the pack, prove then bake for 

25 minutes. 

■ Tea Bread 

To a 450g pack of white bread mix or 450g 

of white bread dough, add 2 eggs, 85g (3oz) of 

melted butter, 110g (4oz) raisins, 55g (2oz) 

glace cherries, 4 - 6 stem ginger pieces chopped. 

Use a mixer or food processor to combine 

the ingredients and knead for 6 - 8 minutes. 

Turn onto a floured board and knead into a 

ball. Place into a greased 23cm (9”) deep cake 

tin. Prove for 45 minutes to 1 hour. Then bake 

for 30 minutes. After 30 minutes insert a skewer 

to ensure centre is cooked. 

If still sticky, lower to 160°C for a further 10 

minutes. 

Note: To use the Dough Proving function, select 

the setting and prove for half the time indicated 

for proving at room temperature. Use the water 

as directed in your user instructions. To use the 

Bread Baking function, select the setting as 

directed in your user instructions. Cooking 

accessories are available from the Neff on-line 

accessory shop. 

Visit www.neff.co.uk for more details. 

97

1. Spirals of Sole 

2. Almond Petit Four 

3. Pecan Pie 

4. Roast Loin of Pork with Black Pudding Stuffing 

5. Vegetable Strudel 

6. Chocolate Roulade 

7. Hazelnut Torte 

8. Soft Fruit Meringue Roulade 

9. Whole Stuffed Salmon 

10. Twice Cooked Duck 

98 

Entertaining 


Cooking time: 

30 minutes 

Method 

Entertaining 

Spirals of Sole 

Ingredients 

Stuffing 

1 large onion, finely chopped 


55g (2oz) toasted hazelnuts, chopped 


zest of 1 orange 

45g (11/ 2 oz) watercress sprigs, chopped 


1 egg, beaten 

4 small lemon sole, filleted, skinned and cut lengthways into 8 fillets 

butter for greasing 


Sauce 

1 small onion, finely chopped 

15ml (1tbsp) sunflower oil 


55g (2oz) watercress, chopped and extra for garnish 

200ml (7floz) double cream 

4 small tomatoes, deseeded and diced, to garnish 

1. Cook the onion in the butter until softened (the onion can be softened in the microwave 

without butter, if preferred). 

2. Add the rest of the stuffing ingredients. 

3. Spread a small amount of stuffing on the fillets and roll up. 

4. Place the fillets side by side in a buttered dish. Pour over the wine. 

5. Cover with foil and cook at 160°C for 25 - 30 minutes. 

Make the Sauce 

1. Soften the onion in the oil. 

2. Add the watercress, wine and seasoning. 

3. Simmer for 5 minutes and add the juices from the fish. 

4. Puree and add the cream. 

To Serve 

Pour the sauce onto the plate. Top with 2 fish spirals. Garnish with tomato and watercress. 

99


Cooking time: 

20 minutes 

Method 

Entertaining 

Almond Petit Four 

Ingredients 

110g (4oz) ground almonds 


2 egg whites 

5ml (1tsp) almond essence 

rice paper 

Decoration 

split almonds and glacé cherries 

Glaze 

15ml (1tbsp) caster sugar, dissolved in 30ml (2tbsps) milk 

1. Preheat oven to 160°C and mix the almonds and sugar together. 

2. Whisk the egg whites stiffly; fold in almonds, sugar and almond essence. 

3. Put the mixture into a piping bag with a star nozzle. Pipe small stars onto a rice paper-lined 

baking sheet. Decorate if desired. 

4. Bake for 15 - 20 minutes until a pale golden colour. 

5. Brush with the glaze. 

Note: If you do not plan to eat these the same day, do not use a glaze as they become sticky and it 

spoils the keeping quality of these delicious petit four. 

100 


Cooking time: 

40 minutes 

Method 

Entertaining 

Pecan Pie 

Ingredients 

1 pack of sweet short crust pastry 

100ml (4floz) maple syrup 

110g (4oz) demerara sugar 


2 eggs 

110g (4oz) pecan nuts 

1. Pre-heat the oven to 190°C. Roll out the pastry to line a 23cm (9”) flan tin. 

2. Line with greaseproof paper over the base and up the sides, pour in baking beans and bake 

blind for 15 minutes. 

3. Boil the maple syrup, sugar and butter together for 2 - 3 minutes. Cool slightly. 

4. Remove the beans and greaseproof from the flan case. 

5. Beat the eggs into maple syrup mixture. Arrange the pecan nuts in the flan case and pour 

over the syrup. 

6. Bake at 160°C for 25 minutes until the filling is set. 

7. Serve warm or cold with cream or crème fraiche. 

Note: For a richer pie, try lining the baked flan case with 110g (4oz) of melted chocolate before 

adding the nut and syrup mix. 

For an even quicker version use a pre-prepared sweet flan case and use the filling above. 

101

Entertaining 

Roast Loin of Pork with Black 

Pudding Stuffing 


Cooking time: 

1 hour 30 minutes – 

2 hours 

Method 

Ingredients 

1kg (2lb3oz) joint of pork loin 

110g (4oz) black pudding, diced 


30ml (2tbsps) onion chutney 

5ml (1tsp) fresh root ginger, grated or ginger purée 


1. With a sharp knife cut an 8cm (3”) slit in the centre of the joint all the way through. 

2. Mix the breadcrumbs with the diced black pudding, salt and pepper, ginger and onion chutney. 

3. Push the mixture into the slit from both ends until it is well packed inside the joint. 

4. Weigh the joint and then roast at 170°C for 30 minutes per 0.5kg plus an extra 30 minutes. 

5. When cooked remove from the oven, cover with foil and allow to rest for 10 minutes 

before carving. 

6. For a richer gravy add 30 ml (2tbsps) of the onion chutney to the gravy. 

102 


Cooking time: 

25 minutes 

Method 

Entertaining 

Vegetable Strudel 

Ingredients 

2 peppers deseeded and quartered 

or a jar of roasted peppers 

5ml (1tsp) olive oil 

8 - 10 sun-dried tomatoes, drained and sliced 

270g jar of artichokes hearts drained and sliced or 

225g (8oz) shitake mushrooms, sliced 

140g (5oz) goats cheese 

30ml (2tbsps) fresh basil, chopped or torn 



5 large sheets of filo pastry 

30g (1oz) butter, melted 

15ml (1tbsp) poppy seeds 

1 egg, beaten 

Gravy 

1 onion, finely chopped 



60ml (4tbsps) marsala or port wine 

250ml ( 1/ 2 pt) stock 

15ml (1tbsp) worcesterhire sauce or mushroom ketchup 

4 fresh basil leaves 

1. If using fresh peppers, brush with oil and grill until charred. Place in a plastic bag and leave 

to cool. Then peel and slice. 

2. Pre-heat the oven to 190°C. Line the roasting /grill pan with a non-stick baking liner or 

greaseproof paper. 

3. Layer 4 sheets of pastry brushing each layer with butter. Place on to the prepared tin. 

4. Arrange layers of peppers, artichokes or mushrooms and dot with cheese. Season with basil, 

garlic, salt and pepper. 

5. Brush with egg around the edge then roll up and brush the top with egg. Decorate with coils 

of pastry or just sprinkle with poppy seeds. 

6. Bake for 20-25 minutes until golden brown. 

7. Meanwhile make the gravy by melting the butter and frying the onion until soft. Add the flour 

then whisk in the liquids and bring to the boil. Season and add the worcestershire sauce or 

mushroom ketchup and basil to flavour. 

8. Serve hot with the gravy or cold with a salad. 

103


Cooking time: 

25 minutes 

Method 

Entertaining 

Chocolate Roulade 

Ingredients 

5 eggs 


200g (7oz) plain dark chocolate 

30ml (2tbsps) hot water 

30g (1oz) icing sugar 

250ml (10floz) double cream, whipped 

chocolate leaves or curls 

1. Line a 33x23cm (13x9”) “Swiss roll” tin with baking parchment or greaseproof paper. 

2. Separate the eggs. Whisk the egg yolks with the caster sugar until pale, thick and fluffy. 

3. Melt the chocolate over a pan of hot water or gently in a microwave at 180 Watts. 

4. Stir the chocolate and hot water into the egg yolk mixture. 

5. Whisk the egg whites until stiff, then fold into the chocolate mixture. (Be careful not to over 

beat the egg whites or they will be difficult to fold in). 

6. Pour into prepared tin, tipping to ensure an even distribution. 

7. Bake at 160ºC for 20 - 25 minutes until crusty and puffy. 

8. Remove from the oven and leave in the tin. Cover with a sheet of baking parchment and a tea 

towel and leave to stand for at least 8 hours or overnight in the refrigerator. 

9. Lay a tea towel onto the work surface and top with baking parchment. Sprinkle with icing 

sugar and turn roulade onto the baking parchment. Peel off the paper from the bottom. 

10. Trim one long edge about 1cm ( 1/ 2”) to ease rolling. Spread the cream and roll up with the aid 

of the paper and the tea towel. 

11. Pipe with cream and decorate with chocolate curls. 

Note: As an alternative, add fresh raspberries or 85 - 110g (3-4oz) of chopped after dinner mints and 

then decorate with whole mints. 

104 


Cooking time: 

30 minutes 

Method 

Entertaining 

Hazelnut Torte 

Ingredients 

55g (2oz) toasted hazelnuts, chopped 



2 eggs 


15ml (1tbsp) milk 

5ml (1tsp) instant coffee 

Filling 

2 dessert apples, peeled, cored and sliced 

30ml (2tbsps) apricot jam 

zest and juice of 1/ 2 lemon 

Decoration 

55g (2oz) melted chocolate or icing sugar 

1. Preheat the oven at 170°C. Grease and line a deep 20cm (8”) sandwich tin. 

2. Cream the butter and sugar together until pale and fluffy. 

3. Separate the eggs and beat the yolks into the creamed mixture. Add the sieved self-raising flour. 

4. Heat the milk and add the instant coffee until dissolved. Stir this into the cake mixture 

and add the hazelnuts. 

5. Beat the egg whites until stiff and fold them carefully into the cake mixture. Pour into the 

prepared tin and smooth the top. 

6. Bake at 170°C for 25 - 30 minutes until firm but springy to the touch. Allow to cool and cut in half. 

7. Prepare the filling. Place the apples in a saucepan with the apricot jam and the lemon zest 

and juice. Cover and cook gently until soft and leave to cool. 

8. Fill the cake with the apple mixture and then cover the top with melted chocolate or dust 

with icing sugar. 

105


Cooking time: 

45 minutes 

Method 

Entertaining 

Soft Fruit Meringue Roulade 

Ingredients 

5 egg whites 


55g (2oz) flaked almonds (optional) 

Filling 

300ml (10floz) double cream 

340g (12oz) soft fruit of your choice 

(raspberries, strawberries, mango) 

1. Line a 33x23cm (13x9”) “Swiss roll” tin with baking parchment or greaseproof paper. 

2. Whisk the egg whites using an electric mixer until very stiff. 

3. Gradually add the sugar, a little at a time at a high speed. Whisk until very stiff and glossy 

and all the sugar has been incorporated. 

4. Spread the meringue mixture into the prepared tin and sprinkle with almonds. 

5. Bake at 160°C for about 40 - 45 minutes until golden in colour and firm to the touch. 

6. Turn the meringue, almond side down onto a sheet of baking parchment. Remove the paper 

from the base of the cooked meringue and allow to cool. 

7. Meanwhile whisk the cream until it stands in stiff peaks and spread over the meringue. 

Spoon over the fruit. 

8. Roll from the long end, using the parchment paper, to form a roulade (i.e. a Swiss roll). 

Cover and chill before serving. 

106 


Cooking time: 

50 minutes 

Method 

Entertaining 

Whole Stuffed Salmon 

Ingredients 

1 whole salmon, filleted 

3 slices of fresh bread 

30g (1oz) fresh coriander 


1/ 2 small red chilli, deseeded and finely chopped 

55g (2oz) butter melted 


salt and freshly ground pepper 

110g (4oz) tiger prawns, cooked and peeled 

1. Prepare the breadcrumbs in a food processor. Cut up the spring onions. Add these, the herbs 

and chilli to the breadcrumbs and process again. 

2. Take the lid off and add the melted butter and the zest and juice of 2 limes. Season well. 

Put the lid back on and process until it starts to bind together. 

3. Lay out one fillet and spread the stuffing along the fish. 

Then lay on prawns. Place the other fillet on top and lift onto the wire grid to cook. 

4. Cook on the wire grid over the roasting/grill pan at 160°C for 25 minutes per kilo, until firm 

to the touch. If the fillets are very thick it may take a little longer. 

5. Remove from the oven and allow to rest for a few moments. Remove the top skin by sliding 

a palette knife under it. Place the serving dish on top and turn the wire rack over to leave the 

salmon on the plate as you turn it back. 

6. Remove the skin and decorate with fresh herbs. Serve with a hollandaise sauce or chilli 

dipping sauce for a more exciting taste. 

Note: Have the stuffing layer thicker at the thin end of the fillet so that it cooks more evenly. 

107


Cooking time: 


Method 

Entertaining 

Twice Cooked Duck 

Ingredients 

500ml (20floz) chicken stock 

4 garlic cloves 

3 lemon grass stalks (bulb and central stem only – 

crushed or finely sliced) or use lemongrass purée 

15ml (1tbsp) finely grated fresh ginger 

10ml (2tsps) five-spice powder 


1 large duck 


60ml (4tbsps) orange juice 

90ml (6tbsps) runny honey 

dash of tabasco sauce 

1. Bring the stock to a simmer in a large pan. 

2. Add 2 garlic cloves, lemon grass and ginger. Add half the coriander and five-spice powder 

and season. 

3. Add the duck to the pot with just enough boiling water to cover. 

4. Bring to a gentle simmer and allow to poach for 50 - 55 minutes. (Do not boil) Leave to cool 

in liquid. 

5. When cold remove the duck. 

6. Drain the stock through a sieve and reserve about 300ml (10floz). 

7. Combine the remainder of the spices with 2 crushed garlic cloves. Add the soy sauce, orange 

juice and honey. 

8. Place the duck on the wire grid over the roasting/grill pan. Brush 1/ 2 the mixture over the duck. 

9. Season with salt and pepper and a dash of tabasco. 

10. Roast the duck at 180°C for 20 minutes. Reduce the heat to 160°C and roast for another 

20 minutes until crisp and brown. Leave duck to rest. 

11. Reheat the reserved stock. Add the other half of soy mixture and pour into the saucepan. 

12. Pour the sauce through a sieve. Bring to boil and simmer for 5 minutes, serve with the duck. 

Note: For a crisper result, roast for the full 40 minutes using the Circo-roasting setting at 170°C. 

108 

Complete Meal Ideas 

If you’re an experienced cook you’re probably 

learnt how to time your food preparation so that 

you get all the food to the table at the same 

time, without getting yourself into a nervous 

state. You understand that cooking is only one 

part of entertaining, and often the easiest. More 

difficult is the planning and timing to ensure that 

food isn’t overcooked or cold when you finally sit 

down to eat. 

If you are inexperienced at cooking, putting a 

meal together can be a real challenge. What do 

you start cooking first? What can you prepare in 

advance? What foods look good together on the 

plate? These are all questions you will have to 

answer. 

At the beginning of the book we told you that we 

want you to get the most enjoyment from your 

new oven, so we have asked our home economists 

to guide you (step by step) through the 

preparation of 2 meals. Our traditional Sunday 

lunch is ideal if you’re inviting your new mother 

and father in law around for lunch. 

The Guinea Fowl dinner would be perfect for 

a dinner party or special occasion. 

The most important thing is planning. Make sure 

you have everything you need before you start. 

Prepare ahead those things that can be frozen 

or reheated later in the day. Get the table set 

the night before if possible. Choose foods that 

don’t require a great deal of supervision, and let 

your Neff oven do most of the work. 

Relax and enjoy the cooking experience in no 

time at all you’ll be an expert! 

Two simple meal plans to help you utilise 

your Neff oven to the full. 

Roast Beef Meal 

Guinea Fowl au Vin 

109

Complete Menu Method: 

Advance Preparation 

Make Apple Pie (see recipe) 

Prepare Vegetables 

Roast Beef Lunch/Dinner 

Menu 

Roast Beef (medium) 

Roast Potatoes and Roast Parsnips 

Boiled Carrots or Peppered Carrots 

Yorkshire Pudding 

Gravy 

Apple Pie 

1. Scrape/peel the carrots, cut into rounds or chunks. 

2. Peel the potatoes, cut if required. 

3. Peel the parsnips, cut if required. 

Make Yorkshire Pudding (see recipe) 

Time Plan 

11.30am Place the 1kg (2lb 3oz) topside of beef uncovered on the wire grid above the 

roasting/grill pan on shelf level 1 at 160°C. 

11.40am Place the apple pie in the oven. 

Place on shelf level 4. 

12.00pm Put the potatoes in a large pan and boil in salted water for 2 - 3 minutes. 

110 


12.05pm Put the parsnips in a pan and boil in salted water for 2 - 3 minutes. 

12.15pm Drain the potatoes, toss in oil and place in a roasting/grill pan. Insert into the oven 

on shelf level 3 or alternatively place on the wire grid around the beef. 

12.20pm Drain the parsnips. Retain the water for the gravy. Toss the parsnips in oil and place 

in roasting/grill pan with potatoes or on the wire grid around the beef. 

12.25 - 

12.35pm Check the Apple Pie and remove from the oven when cooked. 

12.40pm Turn the oven temperature up to 190°C. 

12.50pm Put carrots onto cook in salted water, or follow peppered carrots recipe. 

12.50pm Remove beef from the oven (medium cooked probe 60°C). Cover with foil to relax 

and keep warm. 

12.52pm Grease bun tins with oil or preferably beef fat and place on shelf level 4. 

If more than 12 puddings are required, use shelf level1 as well. 

1.05 pm Whisk pudding mixture before pouring small amounts into the hot bun tins’ 

Return to the oven. (The fat should be smoking and sizzle when filled). 

1.10pm Make the gravy using flour, meat juices from roasting pan and parsnip water. 

1.20pm Carve the beef. 

1.25pm Dish up the vegetables. 

1.30pm Serve the Yorkshire Puddings. 

Enjoy your lunch! 

Note: Green vegetables could be served as well as carrots. 

If the apple pie is required hot, replace in the oven before serving up the meal (the residual heat within 

the oven will reheat the pie). Serve with cream, ice cream or custard. 

Plates and serving dishes can be placed on the base of the oven to warm when using the CircoTherm 

setting, or use your Neff warming drawer. 

111

Method 


Apple Pie 

Ingredients 

Shortcrust Pastry 


pinch of salt 

55g (2oz) hard margarine 

55g (2oz) white fat 

30-45ml (2 - 3tbsps) cold water 

Filling 

450g (1lb) cooking apples – peeled, cored and sliced 

55g-110g (2oz - 4oz) sugar 

1. Sift the flour with the salt into a mixing bowl 

2. Rub in fat with your fingertips until the mixture resembles breadcrumbs. (This process can be 

carried out very quickly in a food processor) 

3. Add the water a little at a time, mixing to a firm dough. If time permits leave the pastry to 

relax for 15 - 20 minutes. 

4. Soften the apples either in a microwave or on the hob, adding the sugar to taste after cooking. 

5. Divide the pastry in two and roll out one piece to line a 20cm (8”) pie plate. A metal pie plate 

will give a crisper result. 

6. Fill the centre of the pastry with the cooked sweetened apples and dampen the edges with 

water. 

7. Roll out the second piece of pastry a little thinner than the first and a little larger than the 

plate size. Place over the apples. Seal the edges and flute or pinch into folds with the finger 

and thumb. 

8. Brush the top lightly with water and sprinkle with a little sugar. 

112 

Method 


Yorkshire Pudding 

Ingredients 


salt 

1 egg 

250ml (10floz) milk or milk and water 

1. Sift the flour and salt into a mixing bowl. Make a well in the centre and add the egg and half 

the liquid. 

2. Stir until smooth, then beat the batter before adding the remainder of the liquid 

3. Leave to stand in a cool place for at least an hour. 

Method 

Peppered Carrots 

Ingredients 



450g (1lb) carrots, peeled and thinly sliced 

3 spring onions, washed trimmed and chopped 

1.25ml ( 1/ 4 tsp) cayenne pepper 

50ml (2floz) soured cream 


1. Melt butter with the sugar in a deep saucepan with a close fitting lid. 

2. Add the washed carrots, cover tightly and cook for 10 - 15 minutes (depending on thickness 

of sliced carrots). 

3. Remove the lid, stir in the onions, pepper and cream cook for 2 - 3 minutes. 

4. Check the seasoning before serving. 

113

Method 


Thick Gravy for Roast Beef 

Ingredients 

meat juices from roast beef pan 

15ml (1tbsp) plain flour 

375ml ( 3/ 4 pt) vegetable water 

1. Pour small amount of hot liquid into tin to soften the beef juices. 

2. Tip the flour into a small saucepan and add the beef juices, blend together. Add most of the 

remaining liquid and bring to the boil. 

3. Adjust the consistency and season before serving. 

Quantities required for 4 servings 

Beef 1kg (2lbs 3oz) 

Roast Potatoes allow 3 - 4 small potatoes per person 

Parsnips allow 1/ 2 a medium parsnip per person 

Carrots 450g (1lb) 

Yorkshire Pudding as per recipe 

Gravy 375ml (15floz) 

Apple pie 20cm (8”) pie plate gives 4 generous servings 

114 

Menu for Entertaining 


Oven Roasted Vegetables 

Rice Pudding with Apricots 

Serve with creamy mashed potatoes cooked on the hob 

This menu requires a cooking time of 1 1/ 2 hrs at 150°C. 

115

Method 



Ingredients 

1.6kg (31/ 2 lb) guinea fowl, skinned and jointed into 8 pieces 

15g ( 1/ 2 oz) butter 

10ml (2tsps) oil 

130g - 150g pack of pancetta or diced bacon 

12 shallots or button onions, peeled 

2 sprigs thyme 

1 bay leaf 


500ml (1pt) red wine 

170g (6oz) mushrooms 

15ml (1tbsp) arrowroot or cornflour 


1. Melt the butter and oil in a frying pan and fry the guinea fowl joints until they are golden 

brown on both sides. Remove the joints into an ovenproof casserole. 

2. Brown the pancetta or diced bacon, for 5 minutes, followed by the shallots. Transfer these to 

the casserole and add the thyme, bay leaf, garlic, salt and pepper and lastly pour in the wine. 

3. Cover the casserole and place in the oven at shelf level 3 at 150°C. After 1 hours cooking, add 

the mushrooms and cook for a further 30 minutes or until the guinea fowl is tender. Using a 

draining spoon remove the guinea fowl, pancetta and mushrooms to the serving dish and keep 

warm. Discard the herbs and transfer the liquid to a saucepan. 

4. Bring to a fast boil and reduce by about a third. 

5. Mix the arrowroot or cornflour with a little water, blend and pour into the saucepan. Bring to 

the boil and pour the thickened liquid over the guinea fowl. 

6. Serve with creamy mashed potatoes and oven roasted vegetables. 

Note: Pheasant, Quail or Chicken could be substituted for the Guinea fowl 

116 

Method 


Oven Roasted Vegetables 

Ingredients 

8 shallots, peeled 

340g (12oz) butternut squash, peeled and deseeded 

340g (12oz) sweet potato, peeled 

340g (12oz) swede, peeled 

15ml (1tbsp) mixed herbs or rosemary and thyme, freshly chopped 

2 large garlic cloves, peeled and crushed 



1. Cut the vegetables into large, chunky pieces (no smaller than 4cm (1 1/ 2”). Place in a large 

bowl, then add the herbs, garlic, olive oil and season. Mix well. 

2. The prepared vegetables can now be kept in a sealed plastic bag in the fridge for 2 - 3 days. 

3. When you are ready to cook the vegetables, spread them out on the roasting/grill pan and 

cook with the casserole at 150°C, shelf level 4 for 1 1/ 2 hours until they are tender and 

browned at the edges. 

4. This selection can be varied depending on the season and your own choice. 

Both the above recipes can be prepared well in advance and kept until 1 1/ 2 hours before the meal is 

to be served. The mashed potatoes can also be prepared in advance and allow 20 - 25 minutes for 

them to boil before draining, mashing and mixing with milk, butter and season. 

For an easy dessert to cook in the oven at the same time, using shelf level 1 or the oven base, try 

the Baked Rice and Apricot Pudding. 

117

Method 


Baked Rice and Apricot Pudding 

Ingredients 

85g (3oz) pudding rice 

55g (2oz) castor sugar 

750ml (11/ 2 pts) milk 

ground star anise or grated nutmeg 

15g ( 1/ 2 oz) butter 

55g (2oz) ready to eat dried apricots, chopped 

1. Rinse the pudding rice in cold water, drain well then place in a 1litre (2pt) buttered dish. 

2. Add the sugar and milk. 

3. Stir in the apricots and sprinkle the top with the star anise or nutmeg and dot with butter. 

Bake at 150º C for 1 1/ 2 - 2 hours until rice is soft and creamy. 

118 

■ Almond Petit Four 100 

■ Apple 

- Almond Topped Apples 68 

- Apple Pie 112 

- Apple Puffs 69 

- Cinnamon Apple Crumble 72 

- West Country Apple Cake 86 

■ Beef 

- Chilli Con Carne 35 

- Cottage Pie 37 

- Neff’s Favourite Casserole 32 

- Roast Beef Dinner 110 

- Steak Parcels 33 

■ Biscuits 

- Oat and Cherry Cookies 81 

- Old Fashioned Ginger Nut 

Biscuits 79 

■ Blackcurrant Shortcake 70 

■ Blueberry Muffins 83 

■ Bread 

- Brioche 95 

- Brown Soda Bread 96 

- Bruschetta 12 

- Cheese and Ham Whirls 94 

- Neff Toasties 10 

- Varieties 97 

- White Bread 90 

■ Cakes 

- Coconut Fruit Cake 85 

- Coffee Cream Cake 78 

- Hazelnut Torte 105 

- Rich Fruit Cake 88 

- Victoria Sponge Cake 77 

Recipe Index 

■ Chicken 

- Chicken Liver Pâté 18 

- Chicken Satay 24 

- Chicken and Sausage 

Hotpot 29 

- Feta Stuffed Chicken 

Breasts 21 

- Parmesan Chicken 26 

- Roast Chicken with Orange 

and Tarragon 30 

- Spanish Chicken 28 

■ Chocolate 

- Chocolate Brownies 84 

- Chocolate Cherry Slices 82 

- Chocolate Chip and Banana 

Bread 87 

- Chocolate Roulade 104 

- Warm Chocolate Fudge Cake 71 

■ Duck 

- Roast Duck with Cranberry 

Sauce 22 

- Roast Duck with Orange 

Sauce 23 

- Twice Cooked Duck 108 

■ Fish 

- Citrus Stuffed Trout 47 

- Cod Loins with Salsa Verde 43 

- Crab Cakes 14 

- Crunchy Tuna Pie 50 

- Monkfish Parcels 52 

- Orange Crumb Salmon 45 

- Oriental Tuna 44 

- Salmon Jalousie 51 

- Smoked Haddock Bake 46 

- Smoked Salmon Fishcakes 49 

- Spirals of Sole 99 

- Teriyaki Salmon 48 

- Thai Prawn Skewers 11 

- Whole Stuffed Salmon 107 

119

■ Gnocchi 

- Baked Gnocchi with Spinach 58 

■ Gruyere Tartlets 15 

■ Guinea Fowl au Vin 116 

■ Lamb 

- Lamb Chops with Honey 

Mustard Crumb 36 

- Lamb Kebabs 34 

- Lamb Rogan Josh 39 

- Roast Lamb with Garlic and 

Rosemary 40 

■ Lemon 

- Lemon Sauce Pudding 74 

- Lemon Tart 75 

■ Meringues 

- Meringues 65 

- Eton Mess 66 

- Pineapple Surprise 67 

- Soft Fruit Meringue Roulade 106 

■ Mushrooms 

- Stuffed Mushrooms 13 

■ Pecan Pie 101 

■ Pizza 93 

■ Pork 

- Barbeque Ribs 17 

- Pork Tagine 41 

- Roast Pork with Black 

Pudding Stuffing 102 

- Stuffed Pork Fillet 38 

120 

Recipe Index 

■ Potato 

- Oven Baked Rosti 59 

- Sweet Potato and Celeriac 

Gratin 61 

- Twice Baked Potatoes 62 

■ Rhubarb and Strawberry Tart 73 

■ Scones 80 

■ Spanish Tortilla 57 

■ Spinach 

- Spinach and Cheese Quiche 60 

- Spinach and Feta Triangles 16 

■ Tomato Tartlets 19 

■ Turkey 

- Turkey Pie 27 

- Turkey and Sweet Potato 

Burgers 25 

■ Vegetables 

- Chunky Vegetable Soup 92 

- Roasted Mediterranean 

Vegetables 54 

- Roasted Pepper and Tomato 

Soup 55 

- Roast Vegetable Lasagne 56 

- Vegetable Curry 63 

- Vegetable Strudel 103 

- Oven Roasted Vegetables 117 

■ Yorkshire Pudding 113 

Neff would like to thank the following for their 

valued contribution to the creation of this Neff 

Oven Cookbook: 

Nicky Boon 

Sharon Dodsworth 

Julie Eaton 

Dawn Elsom 

Sian Matthews 

Barbara Phipps 

Alice Portnoy 

Sheena Sarjeant 

Andrew Wasdell 

Lynn Williams 

Acknowledgments 

121

Welcome To The World Of Neff - Sampford IXL

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?