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To begin your classic lemon tart, sift the flour, sugar and salt together into a bowl. Rub butter into the flour to resemble fine breadcrumbs. Add the egg yolk and mix with a spatula to bring the ingredients together. Knead the dough gently on a lightly floured surface until smooth. Wrap the dough in plastic wrap and refrigerate for 30 minutes. Lightly grease a 24cm removable base flan tin. Roll the pastry out between two sheets of baking paper. Carefully line the tin with the pastry, press it gently into the sides and trim the edge. Return pastry to the refrigerator for 15 minutes. Preheat the oven on CircoTherm® Intensive at 160°C. Gently prick the pastry base with a fork. Cover the pastry with baking paper and fill with baking weights. Place the pastry on the universal tray, put the tray in the oven on shelf level 1 and bake for 10 minutes. Remove the baking weights and paper and bake for a further 5 to 10 minutes or until lightly brown. Remove pastry shell from the oven and select CircoTherm® at 130°C. To make the filling, whisk together the eggs, egg white, lemon juice, rind, sugar, cream and vanilla. Whisk gently so no air bubbles form in the mixture. Slowly pour the filling through a strainer into the pastry shell. Bake for 25 minutes or until just set. Remove from the oven and allow the tart to cool for 20 minutes on the bench. Place in the refrigerator until cold. Serve the lemon tart with a dusting of icing sugar, cream and fresh berries. For other popular lemon recipes and tips view our: Lemon cheesecake recipe Guide to growing lemons at home How to make preserved lemons With features you won’t find anywhere else, NEFF appliances are designed to give food enthusiasts a more rewarding cooking experience. CircoTherm® lets you cook, roast and bake on all levels simultaneously, without mixing flavours. It’s an entertainer’s dream.

Zest and juice the lemons. Place the zest, juice, honey, garlic, ginger, chillies, mint, basil, mustard, canola oil, salt and pepper into a food processor and blend until well combined. Coat the lamb ribs with all of the marinade and marinate for 2 hours or overnight. Preheat the oven on CircoTherm® at 150°C. Line the universal pan with baking paper and top with a wire rack. Place the ribs in a single layer evenly on the wire rack and retain the excess marinade for basting. Place the trays on shelf level 3. The universal tray will sit in the rail and the wire rack will sit on top. Bake the ribs for 30 minutes, turn the ribs and brush ribs with 1/3 of the marinade. Bake for another 30 minutes then turn your ribs over and brush ribs with 1/3 of the marinade. Bake for another 15 minutes and repeat the step with your final 1/3 of your marinade. Cook for another 15 minutes. Remove from the oven. Your ribs should be falling off the bone and ready to serve. - For other popular lamb recipes try our: Moroccan lamb shanks recipe Middle Eastern lamb pizza For other popular lemon recipes and tips visit: Classic lemon tart recipe How to preserve lemons

Preheat the oven on CircoTherm® at 160°C. Grease and line the base of a deep sided 23cm springform cake tin. Mix the crushed biscuits with the melted butter, stir to combine and then press evenly into the base of the prepared cake tin. Bake in the oven for 10 minutes until golden. Remove from the oven and allow the base to cool while you prepare the filling. In a large electric mixing bowl, beat the softened cream cheese for 2 minutes. Continue beating on a low speed and add the sugar, salt and cornflour. Add the vanilla, lemon rind, lemon juice, eggs, egg yolk and sour cream and beat until smooth and creamy. Remember not to use a whisk as this will incorporate too much air. Pour the mixture onto the prepared base and cover the cheesecake with a piece of aluminium foil. Place the cheesecake into the oven, select FullSteam 100°C and cook cheesecake for 1 hour. Remove foil and check the cheesecake has just set. Allow cheesecake to stand at room temperature for 20 minutes, cover and then refrigerate for 2 hours before serving. For further inspiration here are 5 ways to decorate your cheesecake. For other popular lemon recipes and tips try: Classic lemon tart recipe How to preserve lemons Growing a lemon tree at home A fully functioning steamer and oven in one, our FullSteam oven allows you to cook with VarioSteam® added moisture. Watch this video for more on how to use FullSteam:

For the chicken cakes, combine mince, chilli, ginger, shallots, coriander, chestnuts and fish sauce in a medium mixing bowl; mix until well combined. Using wetted hands shape the mixture into 20 round flat patties. Place a coriander leaf on each patty. Place onto perforated steamer tray that has been lined with baking paper. Cook on 100°C FullSteam for 10 minutes or until cooked through. Meanwhile, make the dipping sauce by mixing together all the ingredients in a small bowl. For other popular chilli recipes and tips visit: How to preserve chillies Mexican chillies Chocolate macarons with chocolate chilli ganache recipe

Pre-heat oven to 200°C CircoTherm®. Place washed beetroots in a ovenproof dish and cover with the lid. Alternatively you can use aluminium foil to cover the dish. Bake for 1 hour, then turn the oven off and leave the dish in the remaining heat for another 15 minutes. Peel beetroots under running water. Use a scale to measure 200 g beetroot. Grind finely. Mix with ricotta, egg, parmesan, salt, pepper and spices. Add flour. Cover a baking tray with soft butter. Place around 80 g flour in a mixing bowl. Use two teaspoons to extract just enough dough for each gnocchi – in total it’ll be 90 gnocchi you roll in the mixing bowl with your hands. Place on the baking tray. Dip a fork first into flour and then into the gnocchi to create lines. Roast the walnuts in a pan until you can smell them. Add butter and sage leaves and sauté for three minutes until the butter turns lightly brown. Steam cook gnocchi at 100°C for ten minutes. Add pepper and serve with walnut-sage butter and parmesan. For popular gnocchi recipes and tips visit: How to make gnocchi the Italian way Potato gnocchi with roasted tomato sauce

Wash the lemon thoroughly with hot water, dry and grate lemon zest. Squeeze the juice into a cup. Cover the clean and sterilized glasses with butter and a layer of flour. Preheat oven to 160°C CircoTherm®. Mix sugar, butter, lemon zest and vanilla pulp and whisk until frothy. Add eggs and buttermilk and keep blending for another five minutes. Add flour, coconut flakes, cream of tartar, baking soda and salt and mix only briefly. Add lemon juice. Pour dough into the jars and bake on shelf position 2 for 30 minutes until golden. Check with a skewer if ready since the duration depends on the thickness of the glasses. Remove jars from the oven. Close while still hot to preserve. Refrigerated they last for at least two weeks. To eat them straight away, allow to cool down and serve in the jar or flip them onto a plate and garnish with icing sugar and coconut flakes. For other popular lemon recipes and tips visit: How to grow a lemon tree How to make preserved lemons Classic lemon tart recipe