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Preheat oven on CircoTherm® to 160°C. Grease and fully line a 23cm cake pan. Combine in a bowl the flour and Coconut Blend, rub in the butter until the mixture resemble breadcrumbs then stir though the egg to make a soft dough. Press 2/3 of the mixture into the cake pan. Reserve remaining 1/3 for topping. In a saucepan combine the juice, rind, castor sugar, butter and eggs, whisk over induction setting 5 until the butter has melted, increase the setting to 8, continue stirring and allow the mixture to come quickly to the boil and thicken. Remove from the heat and cool slightly. Pour the lime mixture over the prepared base then crumble over the reserved mixture. Bake for 50-55 minutes or until golden and cake is cooked through. Allow to cool in the tin on a wire rack. Serve sliced with a dollop of cream.

Preheat the oven on top & bottom heat to 170˚C and place the wire rack on shelf 2.  Grease & line the base of a 20cm springform pan.  Sift the flour and baking powder into a large bowl. Stir in the sugar and almond meal. Rub in the butter until mixture resembles coarse breadcrumbs. Add the egg and stir with a broad bladed knife to form a crumble. Press half the crumble mix firmly and evenly into the base of the pan.   Combine the ricotta, vanilla, sugar and eggs for the filling and mix with a whisk until well combined and smooth. Pour the ricotta mixture over the crumble base and arrange the pears on top.   Mix the extra brown sugar into the remaining crumble mix and sprinkle evenly over the ricotta filling.   Place into the oven and bake for 50 to 60 minutes or until golden in colour and the filling has set. Cool the cake in the pan before removing and dusting with icing sugar.    ___________________________________________________  About NEFF NEFF is a German-engineered kitchen appliance brand, with a product range that includes ovens, cooktops, rangehoods, coffee machines and dishwashers designed to make life in the kitchen a daily pleasure. For people who love to cook, NEFF gives you the tools to create meaningful connections, express your creativity and make memories. Because real life happens in the kitchen.   Learn more about NEFF here.

Combine in a bowl the sifted dry ingredients and the yeast. Make a well in the centre and stir in the combined water and oil. Stir to form a soft dough the turn onto a floured surface and knead for 3-5 minutes. Place in a lightly greased bowl. Allow the dough to prove on the Bread Proving setting 1 for 40 minutes or until doubled in size. Preheat oven on CircoTherm at 200°C. Punch the dough down and knead lightly until elastic, roll into a sausage shape and cut into 16 even pieces. Use your hands to shape the dough pieces into 16 x 10 cm round pizza bases then place onto 2 greased trays, allowing room for spreading. Spread the bases evenly with the combined passata and spice. Top each with red onion a prawn and pieces of cheese. Spray with oil and sprinkle with extra spice. Bake for 15 minutes or until golden and the cheese has melted. Meanwhile combine in a bowl the olive oil, herbs, olives, capers, vinegar, garlic and seasonings to make the Salsa Verde. Spoon a little salsa over each of the pizzetas and serve immediately.

Place the plain flour into a large mixing bowl, dice the butter and add to the flour, use fingers to mix the flour and butter together until it resembles breadcrumbs, add the egg and mix until combined then flatten into an inch thick disk wrap and place into the fridge for at least half an hour. Dice the butter and place in a mixing bowl with the brown sugar and vanilla then mix until combined. Add the eggs one at a time, letting the mixture come together before adding the next, when combined add the orange zest and juice along with the Grand Marnier then follow with the cinnamon, plain flour and almond meal. Continue to stir until combined. Place the pastry in between two sheets of baking paper and roll out until 3-4 mm thick and place into a 24 cm tart dish (preferably with a removable base). Trim the edges then use a fork to dock the pastry evenly around the base. Cut the nectarines in half then twist to separate them. Remove the seed and cut each half into 6-8 wedges and set aside Heat the jam and water on a medium high heat until it has all dissolved together brush the base of the tart until just covered then add the filling. Retain the rest of the jam mix for later. Place the nectarines on top of the filling then place the tart onto a universal tray on level 1 of the oven. Select Circotherm Intensive at 180˚C and cook for 40 minutes. When cooked remove from the oven then reheat the jam mix and brush over the top of the tart then let cool for at least an. hour before serving.

Preheat oven on CircoTherm 180°C. Combine the flours, sugar, almonds, baking powder and butter into a food processor and process just until the mixture resembles breadcrumbs. Add the egg and process briefly to combine. Turn onto a lightly floured surface and gently knead to form a soft dough. Wrap in plastic wrap and chill for at least 30 minutes. Roll out pastry between 2 sheets of baking paper to line a 26cm round fluted tart pan with removable base. Trim then prick the base well with a fork. Chill a further 30 minutes. Bake the pastry base for 8-10 minutes until light golden. Allow to cool. Whisk together the cream cheese and Gewurzhaus Vanilla Bean Sugar until smooth then add the sour cream, eggs, flour and lemon rind and whisk until well combined. Pour the filling into the tart base, sprinkle with the almonds then place onto a universal tray. Reduce the temperature to 150°C and bake for 40-45 minutes or until the filling is set and golden. Allow to cool in the pan on a wire rack. Place the tart onto a serving plate and decorate with the sliced mango . slice and serve with cream.

In a large bowl place all the minced fruit ingredients together and mix until combined cover and set aside for 1-2 days, stir every 8 hours to evenly macerate. 10 minutes before assembly strain the fruit in a strainer to remove any excess moisture. To make the dough for the base place the flour, icing sugar and butter in a medium bowl and mix with your hands until it looks like breadcrumbs. Add the egg and mix until combined. Flatten the dough until 2 cm thick then wrap in cling film and place in fridge for 30 minutes minimum. Remove the dough from the fridge then roll out to about 3 mm. Use a ring cutter to cut one large circle and one small one per tart. Small tart tins or aluminium tins are best but if you do not have those you can push the large circles into the base of a muffin tray. Use a fork to poke several holes into the base of the pastry. Spoon the fruit mix into the bases then seal them with the smaller circles pushing down gently on the edges. Select Circotherm Intensive on the oven then set the temperature to 180 degrees. Place the tray tart cases or muffin tray onto the universal tray on level 1 of the oven. Bake for 25 minutes or until golden brown.

Combine the flour, yeast, salt, sugar and chopped rosemary in a bowl. Add the warm water and olive oil and mix to form a soft dough. Knead the dough on a lightly floured surface until smooth and elastic. Line the multipurpose pan with baking paper & drizzle with olive oil. Put the dough into the pan and place into the oven. Select Dough Proving function level 1. Allow the dough to prove for 40 - 45 minutes or until doubled in size. Using the palm of your hand, spread the dough into an oval shape approximately 1 -1.5cm in thickness. Using your fingers “dimple” the dough, being careful not to push through to the base. Arrange the olives over the dough and sprinkle with rosemary leaves. Drizzle with olive oil and sprinkle with salt flakes. Place the dough back in the oven on shelf position 2 to prove for a further 30minutes or until doubled in size. Leaving the dough in the oven, change the oven function to Bread Baking 210˚C with high steam. Bake for 20 – 25 minutes or until golden and crusty.

Chicken Tenders To begin making your Coconut and Sesame Chicken Tenders, preheat the oven on CircoTherm at 200˚c with medium steam. Combine the breadcrumbs, coconut and sesame seeds in a medium bowl. Dip the chicken tenderloins in egg then toss in the crumb mixture pressing firmly to coat well. Place chicken onto the multipurpose pan that has been lined with baking paper. Brush chicken lightly with olive oil or melted coconut oil. Cook on shelf position 3 for 12 to 15 minutes or until chicken is cooked and golden. Serve with Mango Salsa. Mango Salsa Combine all ingredients in a medium bowl.

In a pan heat the oil and add the cinnamon stick, bay leaves and cardamom pods. Let them sizzle for a few seconds then add the cumin seeds and then the garlic and ginger. Cook on low heat for a minute then add the onions. Cook these for 15 minutes until golden and then add the spices. Cook for a minute and take it off the heat. To this add the yoghurt and mix well. Place the chicken thighs on a baking tray and pour this yogurt mix on top. Make sure that all the chicken is properly coated in the mix. Cover with foil and bake on CircoTherm® 180°C for 20 min. Remove the foil then return the tray to the oven at CircoTherm® 190°C for 30 min or until the chicken is golden and cooked. Serve it hot with flatbreads, naan bread or some rice.