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Christmas is a time for giving. But shopping centres can be a nightmare at this time of the year, and it can be difficult to find a gift that tells your loved ones just how much they mean to you. So instead of spending a fortune on presents that end up at the back of the cupboard, why not try these delicious edible gifts. Making them is a great way to get the kids to participate in the festive season while teaching them some valuable new skills in the kitchen.   Here are our favourite edible gifts to whip up this Christmas:  Gingerbread Gingerbread is the ultimate festive gift for your friends with a sweet tooth. From simple Christmas trees to decadent houses, complete with candy cane windows and tim-tam doors, there are a number of ways you can decorate your gift before putting it under the tree. Try this NEFF recipe to seriously impress your friends this festive season.    Infused Olive Oil Do you have a friend that’s trying to take their home cooking to the next level? Then look no further than this collection of tasty olive oil infusions that will give your dishes a little bit of extra sparkle. Loaded with everything from chilli to thyme, these are sure to put a smile on your friend’s face.  Take a look at the NEFF recipe here.   Shortbread Coming from Scotland, but loved across the globe, these rich and buttery treats are the perfect dessert to give to your family and friends this Christmas. You can parcel them individually or pack them in a hamper for an edible Christmas gift everyone will love.    Take your pick from our range of shortbread recipes below.   Christmas Shortbread  Caramel Filled Shortbread  Gluten Free Dipped Orange Shortbread  Strawberry Jam Whether it’s a picnic or a tea party, it’s always good to have a jar of home-made strawberry jam on hand when you are entertaining guests. So why not have a go at this Australian classic, perfect for scones or sponge cake treats. With just three ingredients, strawberry jam is an easy edible Christmas gift to make with the kids. We’ve got the perfect summer recipe right here. Macarons You can bring a little bit of France to your Australian celebration with these chocolate macarons made from almond meal and icing sugar. Your friends will adore the sweetness of the chocolate as it contrasts with the spicy kick of chilli ganache. If you want to put your culinary skills to the test this festive season, check out the NEFF recipe here. Sourdough bread 2020 has been the year of baking bread and boy, have we loved it! The best thing about this is that everyone loves bread so you literally can’t go wrong. Use the Dough Providing function on your NEFF oven to make sure your bread comes out perfect.    Click here for the recipe.   Almond, White Chocolate and Cranberry  Biscotti   Bring a touch of Italy to your friend’s Christmas this year with Italian Biscotti. This gift not only tastes delicious but it lasts forever, so your friends can enjoy this for days after Christmas. Hot tip: double the recipe’s ingredients and you’ll have enough for at least 4 friends.   Take a look at the recipe here.   Hot chocolate in a jar Australians might not have the white Christmas most of the world enjoys, but that doesn't mean we can't appreciate a steaming mug of hot chocolate. These pre-made hot chocolate mixes are great to have in the pantry and will be a welcome addition to any camping trip. To make these fantastic gifts, start with clean lidded jars that can hold about 500ml or 16oz. In separate bowls, measure out 3/4 cup cocoa powder, 3/4 cup caster sugar and 1 cup powdered full cream milk (can also be made with non-dairy and low fat powdered milks, but full cream works the best for a deliciously creamy end result). Layer the dry ingredients into your jars and top with mini marshmallows and chocolate chips. Seal your jar and tie with festive ribbon. For the instructions, simply remove the marshmallows, mix all the dry ingredients and add hot water. Stir to combine and add in your marshmallows before enjoying. A single jar should have at least two servings inside depending on your appetite.

Preheat oven on CircoTherm® at 200⁰C and line enamel tray with baking paper. Cut capsicums in half, remove seeds and place cut side down on tray. Rub with olive oil. Cook for 15-20 minutes or until skin has blistered and charred. Carefully place capsicum into a plastic bag, seal and set aside to cool. When cool, remove stem and skin and slice into strips. Put aside. Using kitchen scissors, cut off the snapper wings and trim the tail. Line enamel tray with baking paper and top with snapper and brush with extra olive oil. Season with salt and pepper. Insert Multi Point MeatProbe fully into the thick shoulder of the snapper, if available. Ensure oven is on CircoTherm® at 200⁰C and add a high level of steam, if available. Mix together half of the sliced chorizo and half of the roasted capsicum slices in a small bowl. Place mixture evenly on top of the snapper. Place snapper into the oven, connect the probe into oven and set internal core temperature to 63⁰C. If a probe is not available cook for 20-25 minutes or until flesh is white and flaky. While the snapper is cooking preheat a fry pan over Flame Select level 8 or Induction level 8. Add the remaining chorizo and fry until golden. Add garlic and paprika and cook for a further minute. Place chorizo mixture into a bowl, retaining all of the oil and add the remaining roast capsicum including any juices, mango and coriander. Toss gently. When the snapper is cooked place onto a serving platter. Top with extra chorizo and mango mixture, serve immediately. https://youtu.be/uLZZGx2Kkpc

Preheat oven on Top and Bottom heat to 140˚C adding a low level of steam. Place the mixed fruit and glacè cherries in a large basin adding the brandy, mix well to break up any large clumps of fruit. Soak overnight. Add the grated apple, golden syrup, sugar and eggs. Add the cooled melted butter, sifted flour and spice. Mix thoroughly. Place mixture into a deep 23cm round tin, lined with 3 layers of baking paper measuring 5 cm above sides of the tin. Place in the oven on shelf level 2 for 2 ½ hours or until cooked. Insert a skewer into the cake making sure the skewer comes out clean. Remove from the oven, brush evenly with approximately 2 tablespoons of brandy. Cover with aluminium foil & leave overnight to cool completely.

Place the cinnamon, cardamom and fennel seeds in a medium saucepan and dry roast the spices over Induction level 8 or FlameSelect® level 9 for 5 minutes or until aromatic. Place the spices in a piece of chux or muslin cloth and tie into a pouch. Return spice pouch to the saucepan, add the orange juice and zest, sugar and butter. Bring the glaze to a boil on Induction level 8 or FlameSelect level 9. Reduce heat and simmer for 10 minutes. Reduce heat to low while preparing the ham. Remove the skin of the ham by first cutting around the leg, 10 cm from the end. Using a sharp knife, run the knife tip under the skin to make a 10 cm slit to fit your fingers. When you have a good grip of the skin pull the skin back, it should pull back easily. Use a knife if needed, ensuring little fat is removed. Score the fat with incisions 2 cm apart in one direction, then again in the other direction which will give a diamond pattern. Push the cloves in the corner of each diamond all over the top of the ham. Place the ham on a wire rack, on top of the universal tray lined with baking paper. To stop the ham from moving you can use some crushed foil place on each side. Remove glaze from the heat and using a pastry brush, coat the top of the ham with the first layer of glaze. Place ham in the oven and select CircoTherm® at 140⁰C with a low level of steam. Set cooking time for 2 hours. Set minute minder for 30 minutes and then baste ham again. Reset minute minder and repeat every 15 minutes until all the glaze has been used and ham has cooked for 2 hours. Remove ham from oven and rest for 30 minutes before serving.

[embed]https://youtu.be/zviEQjn6cJQ[/embed] Place all the fruit in a medium bowl with the boiling water, bi-carb and brandy. Cover and let stand overnight. In a large bowl of an electric mixer, add the butter and sugar, and beat until light in colour. Add the eggs one at a time and then the orange rind. With a large metal spoon, mix in the flours and spices and the fruit mixture. Stir until well combined. There are three ways to cook the puddings. To make individual puddings, grease 12 (1 cup) muffin pans and line the base with a small circle of baking paper. Spoon pudding mixture evenly into pans. Top puddings with a sheet of baking paper and then loosely crimp a sheet of aluminium foil over the muffin tray. Place puddings in oven, select Steam at 100 ⁰C and set cooking time to 45 minutes. To cook the pudding in a pudding basin, grease an 8 cup pudding basin and line base with a circle of baking paper. Spoon in the pudding mixture and smooth top. Place a sheet of baking paper over the top of pudding basin and secure with a locking lid. If a lid is not available, cover with a piece of baking paper that has been pleated to allow for expansion and then a piece of aluminium foil. Secure with string. Place pudding in oven, select Steam at 100 ⁰C and set cooking time for 3 hours. Fill water tank as requested. To cook the pudding in a cloth, wet an 80 cm square piece of calico, place in oven, select Steam at 100⁰C and set cooking time for 3 minutes. Wearing rubber gloves, remove calico from oven, lay out on a flat surface and rub the extra plain flour in a thin layer to cover a 50 cm circle. Spoon pudding mixture onto the circle of calico, gather up the ends and secure with string. Leave enough string to hang the pudding. Place the wire rack on the highest shelf position in the oven. Securely tie the pudding to hang from the circle of the wire. Select Steam at 100⁰C and set cooking time for 3 hours. Fill water tank as requested. When cooked, allow the pudding to hang to cool and dry completely.

To begin making your Roast turkey, remove the wish bone of the turkey then separate the skin from the flesh by running your fingers in between them both. Clean cavity and pat dry with paper towel. Mix the garlic, thyme, zest and oil together and place between the skin and flesh of the turkey. Fill cavity with stuffing. Truss the turkey following the NEFF demonstration video. Place on a wire rack, on top of the universal tray lined with baking paper. Insert the MultiPoint MeatProbe fully in to the breast, entering in from the shoulder. Place trays in the oven on level 2 of a full size oven or level 1 of a compact appliance. Select CircoTherm® at 160⁰C and a high level of steam. Connect the MultiPoint MeatProbe, set your core temperature to 75⁰C and press Start. Remove turkey from the oven, remove probe and allow oven to cool. Select Keep Warm function at 60⁰C with a high level of steam. Rest the turkey for 30 minutes to 1 hour before serving. Turkey Stuffing Preheat oven on CircoTherm® at 160⁰C. Place almonds on the universal tray and cook for 5-10 minutes or until lightly toasted. Place almonds with remaining ingredients in a mixing bowl and mix until well combined. Use to stuff turkey before trussing. If cooking stuffing separately, shape into a log, wrap in plastic wrap and refrigerate overnight. To cook stuffing, remove plastic wrap and place on universal tray lined with baking paper. Preheat oven on CircoTherm® to 160⁰ with a high level of steam and cook for 30-40 minutes. Serve sliced. Turkey Jus Place the chicken stock, beef stock and red wine in a medium to large saucepan. Place on Induction level 8 or FlameSelect® level 9 and bring to the boil. Add the garlic, thyme, honey and mustard then simmer on level 5-6 and reduce by half. Mix the cornflour and water together and whisk into the jus, simmer for a further 10 minutes and then strain through a fine sieve. If you have pan juices from your roast turkey add them just before the cornflour mix. Notes If using a frozen turkey, please ensure that it has been fully defrosted. Using VarioSteam® and the MultiPoint MeatProbe makes this recipe foolproof. While the added steam ensures that your turkey remains moist and flavourful, the meat probe monitors the internal temperature of your meat, automatically switching off your oven once it's been cooked to perfection.

The Mediterranean diet originated in Southern Italy, with strong influences from surrounding countries including Greece, Egypt, Israel, Croatia and Spain. With plenty of plant-based food, a healthy dash of olive oil and a cheeky glass of vino, it’s no wonder it’s considered one of the best in the world. So step away from diet trends and get on board with these simple Mediterranean recipes. Tomato Bruschetta When considering appetisers to serve before a meal, tomato bruschetta is often the first dish that comes to mind. Refreshing and delicious, it embraces the Mediterranean principles of using fresh seasonal produce with a drizzle of olive oil and vinegar. You can decorate the bruschetta with basil and serve it on a wooden chopping board for a truly authentic entrée produced in minutes. Tomato and Basil Linguini The Mediterranean diet is notoriously low in red meat. Rather than choosing Bolognese pasta, why not opt for a light linguini cooked in a tomato and basil sauce. It’s the perfect summer recipe that the whole family will love. You can pair the pasta with a glass of red wine for a truly authentic sensory experience. Moroccan Lamb Shanks With meat that falls off the bone and melts in your mouth, these Moroccan Lamb Shanks are impossible to resist. The recipe combines a variety of exotic spices to create an aromatic dish that will fill your kitchen with the alluring scent of Northern Africa. You can serve the meat on a bed of steamy couscous with a side of steamed greens for a healthy Mediterranean dinner any night of the week. Fried Salmon with Curried Almonds The best Mediterranean dishes are quick and easy to make. With oily fish and curried almonds, this fried salmon is an excellent way to get your nutritional requirements in a single saucepan. It’s full of flavour, putting a fun twist on a Mediterranean classic. Twice baked Cheese Soufflé Add a touch of France to your Mediterranean spread with a delicious twice baked cheese soufflé. These rich and creamy treats can be prepared in advance and reheated when you are ready to eat, making them the perfect entertaining dish. Greek Lamb It would be impossible to write an article about Mediterranean dishes without mentioning Greek lamb. While we might not always have the space or time to cook it on a spit, there are still a number of ways to get authentic Greek flavours flowing in a NEFF oven. The spicy slow roasted lamb shoulder is one of our favourites!

Whether you want to double check your cleaning methods or need more information on how to use a function, our friendly support team is always on hand to answer your questions. Understanding how to best use and care for your NEFF appliances will ensure you get the most out of them for many years (and family meals) to come. Here are some of the biggest questions we’re often asked by people who own NEFF appliances: How do I clean an induction cooktop? Your induction cooktop is made from a strong ceramic-glass. However, you will still need to properly care for it to ensure it has a long lifespan. Clean your hob after every use to prevent food deposits from being burnt on, but wait until the residual heat indicator has turned off. Wipe it with a damp dish cloth and dry it with a towel to prevent limescale build up. You should only use cleaning products that have been specifically designed for use on induction cooktops. Never use undiluted washing liquid, abrasive cleaners, scouring pads, high pressure cleaners, or harsh cleaning agents such as oven sprays or limescale removers. For stubborn dirt or built up food, you can purchase a glass scraper from most of our retailers. What is the best setting for crispy pastry in my oven? Our CircoTherm® Intensive function is ideal for anything needing a crisp underside. This function uses a combination of hot air and bottom heat. What is the Pyrolytic Self-Cleaning function? The Pyrolytic Self-Cleaning function blasts spillages in your oven at a high temperature, this creates a perfectly clean oven and a residue of fine ash that can be easily wiped away. This means you’ll spend less time cleaning and more time cooking. This feature is not available in all ovens, check the specifications in your user manual to see if this feature is available. What type of pots should I use on an induction cooktop? Our induction cooktops will only work if you use ferromagnetic cookware created for induction cooking. This includes cookware made from enamelled steel, cast iron or special induction-compatible cookware made from stainless steel. Thin steel, aluminium, glass, earthenware and copper cookware should not be used on our induction hobs. You can check whether your cookware is suitable using our Cookware Check function on the induction cooktop. Refer to your user manual for further instructions on how to check your cookware. Do I still need to use a water bath to steam? If you are accustomed to using a water bath in some of your bakes, then our FullSteam® ovens will definitely make your life easier. If you have purchased a NEFF FullSteam or VarioSteam oven, then these functions can replace your usual water bath in your bakes. Click here for more information about FullSteam vs VarioSteam ovens. How long is my warranty? Your kitchen appliances are a long term investment and we know our customers expect the best, which is exactly what we deliver. We back up this commitment with a guaranteed 4-year warranty on all appliances, including all parts and labour. Have more questions about your NEFF appliances? Add them to our Facebook post and we’ll be sure to answer them in the future or book in for a NEFF demonstration to have all your questions answered by an expert on the spot.

To make the tomato sauce, heat the olive oil in a saucepan over medium heat. Add the onion and garlic and cook for 3 minutes. Add the passata, salt, sugar and black pepper to taste. Cook for 10 minutes or until sauce has thickened. To make the filling, heat the olive oil in a large frypan. Add the onion and garlic and cook for 3 minutes. Add the spinach and cook for 2 minutes to remove excess moisture. Remove from heat and spoon on to a large plate to cool. In a large bowl, combine the basil, ricotta, eggs, parmesan, nutmeg, salt and pepper. Add the cooled spinach mixture and stir to combine. Preheat oven on CircoTherm® to 180⁰C with a medium level of steam. Using a large plain nozzle piping bag or spoon, fill the cannelloni shells. Pour 1/3 of the tomato sauce into a large greased baking dish then lay the filled cannelloni on top. Pour remaining tomato sauce over the cannelloni. Top with mozzarella cheese and bake for 25-30 minutes or until golden.