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Place the whole potatoes on the solid stainless steel tray. Select Full Steam 100°C and steam potatoes for 30 minutes. Check the potatoes are cooked by inserting a knife into the potatoes. Allow the potatoes to cool for 10 minutes before continuing. Start the tomato sauce while potatoes are cooling. Preheat oven on CircoRoast at 190°C. Line the universal tray with baking paper. Place the tomatoes and garlic on the tray and sprinkle with sugar and vinegar. Add butter, oil, salt and pepper and toss to combine. Place tray on shelf level 3 and roast for about 20 minutes. When ready to serve stir through basil leaves. Taste the sauce and add more sugar, salt and pepper if desired. Cut the potatoes in half and remove the potato flesh, mash the potato or put through a ricer or mouli. Add the parmesan, egg, salt and plain flour and gently press and squeeze mixture together to make a soft dough. Turn out dough on to a lightly floured bench and divide into four. Roll each piece into a long sausage approx. 1cm diameter. Cut sausages into 3cm long pieces. Line the large perforated stainless steel tray with baking paper. Place the gnocchi on the baking paper without them touching. Use small perforated stainless steel tray also if required. Preheat oven on Full Steam 100°C. Cook gnocchi for 10-12 minutes. Toss the gnocchi through the roasted tomatoes and basil and serve. Serve with extra parmesan cheese and crusty bread. For popular gnocchi recipes and tips visit: How to make gnocchi the Italian way Beetroot gnocchi with walnut-sage butter

While its origins are thought to be the Middle East, Gnocchi has been claimed by the Italians ever since their Roman ancestors discovered these delicious potato dumplings while conquering the world! Regionally, gnocchi is more popular in the north of Italy and will be found on many a menu in the Emilia-Romagna region. Like most Italian dishes, everyone has their own special recipe that’s better than anybody else’s so by no means is our recipe the be-all-and-end-all, but it does produce a delightful dumpling that’s the perfect combination of pasta and potato. The first thing to do is soften the potato. Some recipes will advise you to boil them until soft, or you could use the FullSteam setting on your oven if available; but for best results we recommend baking them in a bed of salt - this works to draw out some of the moisture in the potato meaning that you will add less flour later. Place your unpeeled potatoes in a tray with about a centimetre of salt spread across the bottom and place them in the oven set to 180°C until soft - usually this will take between 45 minutes and an hour depending on the size of your potatoes. Once cooked, scoop out the soft insides and pass it through a mouli or ricer to create a superfine mash. Next, add the flour a little at a time, working it through until the potato mixture takes on the feeling of a light dough. Add in salt to taste before turning the dough out onto a floured board ready to be rolled. Separate the dough into workable pieces before rolling each out into a long snake about the thickness of your thumb. Cut it into small pieces before setting them aside in a little flour to ensure they don’t stick together. Bring a pot of salted water to the boil and add the gnocchi in - they’ll sink to the bottom initially, before popping up when they’re almost ready - leave them in for another 15 seconds or so before removing them and tossing them straight into your favourite pasta sauce. If you have a NEFF FullSteam oven you can place the gnocchi onto baking paper on the large steamer tray. Put into the oven on FullSteam for 10 minutes then remove and place on a tray to cool. Gnocchi really is one of the easiest pastas to make as it only requires three ingredients - Potato, flour and salt. Of course there are variations including the addition of eggs or Parmigiano-Reggiano but why complicate something that’s already so perfect? For popular gnocchi recipes visit: Potato gnocchi with roasted tomato sauce Beetroot gnocchi with walnut-sage butter 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: With features you won’t find anywhere else, NEFF appliances are designed to give food enthusiasts a more rewarding cooking experience.

Limes are one of life’s little pleasures! Whether using the whole fruit or only the juice, peel or zest, you’ll have endless opportunities to integrate limes into your meals this winter. In Australia, we’re lucky enough to grow many different varieties of lime - all with unique flavours for different uses. Some are best for marmalades, jams and chutneys while others lend themselves nicely to dressings, sauces and even punches or cocktails! Types of lime Tahitian or Persian Limes These limes are the most common variety found in supermarkets across Australia. They can be used as a mixer for drinks, in dressings and as a garnish due to their seedless flesh and because they’re very juicy but not intensely fragrant. Tip: Before using Tahitian or Persian limes, place them in hot water for a few minutes to assist in the release of oil from the skin making them more fragrant. Try using limes in our delicious coconut and lime tea cake. Serve will a dollop of cream and enjoy the mix of sweet and sour. Kaffir Limes Kaffir limes are easily recognisable by their heavy wrinkled appearance. While the fruit itself has very little juice, the zest and leaves are commonly used in Asian cooking due to their intense fragrance. Kaffir lime leaves come in pairs and can be used fresh or dried however fresh is best as the oils tend to lose their fragrance when dried or frozen. Simply add the leaves to your favourite soup or curry by throwing them in whole and leaving them to infuse flavour into the dish as it cooks. Don’t forget to remove the leaves after the cooking process as they’re far too tough to chew. Kaffir lime leaves are also a great addition to rice! When cooking your rice, simply throw in a few leaves and the oils will infuse into the rice as it cooks. Test their taste by making our steamed trout recipe with kaffir lime leaves. Kaffir lime zest is perfect for making red and green curry pastes or using as a marinade for chicken, pork or lamb dishes. To make a curry paste, start by grinding sliced lemongrass and galangal using a mortar and pestle. Next, add salt, garlic, kaffir lime zest, cilantro roots and shrimp paste followed by chilli peppers (fresh green for green curry paste or dried chilli peppers for a red curry paste). Pound the mixture until it turns into a fine paste, then simply cook your curry and enjoy! Australian Finger Limes Known as ‘the caviar of citrus’, Australian finger limes have gained in popularity over the last few years due to it’s unusual caviar like texture. Native to the rainforests of South East Queensland and NSW, the fruit boasts a lemon lime flavour with herbaceous undertones making it the perfect accompaniment for a variety of sweet or savoury dishes. Finger limes are perfect as a garnish for oysters, seared scallops or sushi, sprinkled over cooked seafood and chicken, added to desserts like pavlova or cheesecake or as a mixer for cocktails and spirits, especially the classic gin and tonic. Australian Desert Limes These limes, also native to Australia originated from the outback and are tolerant to heat, frost, drought and salinity. The fruit itself is smaller than your average lime but certainly packs a punch! Australia desert limes are great for making cordials, sauces, marmalades, pickles, and chutneys. West Indian Lime (aka Mexican, Bartender’s or Key lime) West Indian limes are small and round with a strong and complex sour-acidic flavour. They are very juicy (producing up for 40% juice) so are great for dressings, marinades or using as a curing agent for a seafood ceviche. They do however contain seeds, so make sure you pass the juice through a sieve before serving. To make a ceviche, squeeze the lime juice over diced raw fish such as kingfish or scallops and stand for 5 minutes to cure lightly or up to 30 minutes in the refrigerator if you prefer your fish cooked more thoroughly. Add some finely chopped onion, jalapeño chilli, tomato, salt and pepper and stir through. Finish with chopped avocado, tomato juice and garnish with coriander. Ceviche is great served with tostados or corn chips. Regardless of which lime you choose, select limes that are firm, plump and heavy for their size. Avoid dull-coloured, overly soft or died-out fruit with shrivelled skin as this means they’re old and their moisture content is low. Limes can be kept at room temperature for about a week or refrigerated in a plastic bag for around 10 days. Try using them in NEFF’s recipe for chilli and lime grilled prawns with potatoes and asparagus – a tasty twist on the Australian classic.  Are lime leaves edible?  In short, yes. Lime leaves can be used to infuse flavour into your cooking, including in dishes like curries, or sliced thinly and added to salads.   Did you know? Limes start green and ripen to orange and then yellow if left on the tree. The taste doesn’t actually change between these stages, however they’re primarily harvested green so consumers don’t confuse them with lemons!

Preheat oven to 160°C CircoTherm, low steam. Line a 12cm x 26cm rectangular loaf tin with baking paper and spray with non-stick cooking spray. Sprinkle 2 tablespoons caster sugar over the base of the tin and add 2 tablespoons of orange juice. Cut rhubarb into 12cm lengths and line the base of the tin, packing tightly. In a medium bowl, whisk the flour and baking powder together. Set aside. In the bowl of a stand mixer, combine the sugar, lemon and orange zests. Add the eggs and salt. Beat on medium-high speed for about 5 minutes, or until pale and thick. Beat in the milk. Gradually beat in the oil. Using a wooden spoon, fold in the flour mixture until blended. Let the batter rest, covered, for about 10 minutes. Spread the batter over the rhubarb in the cake tin. Bake for 35 minutes, or until a wooden toothpick inserted into the centre of the cake comes out with moist crumbs attached. Cool in the pan on a wire cake rack for 10 to 15 minutes, and then invert the cake onto a cake plate. Scatter over the orange segments and serve.

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:

Heat a large saucepan on Induction level 8 or medium to high on a gas cooktop. Add the oil, onion and garlic and cook until the onion is translucent. Add the tomatoes, sugar and balsamic vinegar, bring to the boil and then reduce to level 5 or a medium heat and simmer for 30 minutes or until sauce thickens. Then add the basil, butter and salt and pepper to taste. While the sauce is simmering place the mince in a medium bowl, add the remaining meatball ingredients, salt and pepper to taste. Using gloved hands combine the ingredients well. Preheat oven on CircoRoast 200°C with VarioSteam® high intensity. Roll the mince mixture into balls about 5cm round and place on the universal pan lined with a sheet of baking paper. Cook meatballs for 15 – 20 minutes or until golden. When the meatballs are cooked add to the tomato sauce. To cook the pasta, use the boost setting on Induction or a high heat on gas to bring a large saucepan of water to the boil. Once the water has boiled, select Induction level 9 or a high heat on gas, add the pasta and cook for the time recommended on the packet. Once the pasta is cooked, drain and stir through the meatballs and tomato sauce.

Combine mustard, olive oil, garlic, thyme, rosemary, salt and pepper and rub into the meat. Cover and leave to marinate in the fridge for 2 hours or overnight. Take the meat out of the fridge 1 hour before cooking to allow it to reach room temperature. Preheat the oven on CircoRoast to 190°C. Line the universal tray with baking paper and place wire rack on top. Sit the beef on the rack and insert the MultiPoint MeatProbe making sure not to touch the bone. Place the meat in the oven on shelf level 2, select VarioSteam® intensity Medium and set MultiPoint MeatProbe temperature to 45-50°C for rare, 55-60°C for medium and 65-70°C for well done. When internal temperature is reached, remove the roast from the oven, cover with foil and rest for at least 20 minutes. To make the gravy, place the onions, garlic, butter and olive oil in a heavy based saucepan and cook over a medium heat, for about 20 minutes. Stir onions frequently to ensure they do not burn and that the onions caramelise. Stir in the flour and cook for 2 minutes. Add the red wine, stirring well to combine. Add the beef stock and thyme and continue to stir over a medium heat for about 10-15 minutes or until gravy thickens. Season the gravy with black pepper to taste. Carve the beef and serve with the caramelised onion gravy.

1. Use lots of different kinds Don’t be afraid to use different mushroom varieties as some are more mild, while others are more earthy or meaty! 2. Wipe or rinse, but don’t soak If they’re a bit soiled, wipe them down with a damp cloth or paper towel. Soaking fresh mushrooms is similar to soaking a sponge! 3. Don’t cut off too much of the stalks You’ll be wasting it if you do! Simply cut off the tip of the stem, where it’s too hard and tough to chew. 4. Try different ways to prepare them If mushrooms are prepared in different ways texturally, it plays a big role in how your dish looks and tastes. Use them whole, crushed, torn or sliced to create different textures. 5. Make sure your pan is nice and hot Mushrooms themselves are full of water. A hot pan will get rid of the excess liquid stored inside them, giving them a nice brown colour. 6. Use extra oil in the pan Mushrooms are like a sponge and absorb oil quickly, so be generous with your oil so your mushrooms don’t dry out or stick to the pan. 7. Don’t overcrowd them in the pan If you overcrowd the pan, there won’t be enough room for the mushrooms to cook properly. The excess liquid won’t evaporate in time, resulting in steamed or stewed mushrooms and won’t give you that nice, golden finish. 8. Add aromatics near the end Remember to let the excess liquid evaporate before adding in your aromatics like garlic and thyme so you don’t lose the flavour!

Preheat oven to 180°C CircoTherm®, high steam. Place porcini in small heatproof bowl and pour over boiling water. Soak for 5 minutes, then drain and set aside. Melt butter in a large heavy based saucepan over medium high heat. Add mushrooms and porcini. Cook for 15 minutes, stirring constantly, until the mushrooms have softened and released their juices. Remove from heat, add parsley and season with salt and pepper. Set aside. Meanwhile, make the béchamel. Melt butter in a medium saucepan over medium to high heat, add the flour and stir to make a smooth paste. Slowly add the milk and keep stirring until the sauce is smooth and thickened. This will take about 10 minutes. Remove from heat and set aside. To assemble the lasagna, lightly butter a large rectangular ovenproof dish, approximately 23cm x 30cm. Spread some of the béchamel sauce over the base of the dish. Cover with lasagne sheets. Scatter over a quarter of the ricotta and feta. Spoon over a quarter of the mushrooms. Add a quarter of the remaining béchamel sauce. Scatter over scamorza. Place a layer of lasagne on top and repeat the layers three more times. Finish by grating over the ricotta. Bake in oven for 30-40 minutes, until golden. Remove from oven and rest for 10 minutes before serving.