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Whether it’s a birthday or an engagement party, a cake is a great way to celebrate a life milestone with family and friends. But why settle for one layer when you can have many? Tiered cakes are no longer just for bakers and culinary experts. They can be made by anyone with an oven and the determination to make something beautiful. We know that making a layered cake isn’t easy, so we’ve put together a list of tips we’ve developed over the years. Here’s how to make sure your multi-layered cake is a success… Read through the entire recipe before getting started. While people pay a lot of attention to the ingredients, it’s easy to skim over the method which can have devastating results, especially if you need an extended period of time between steps. Take note of the temperature of your ingredients (and oven). Don’t forget that baking is a science, and temperate is important during the preparation and cooking phase. For example, your butter needs to be softened in order to cream with the sugar properly and your oven cavity has to be properly heated for your cake batter to rise. Prepare your cake pans properly with butter and baking paper. Because there is nothing worse when making a cake from scratch, than patiently waiting for it to bake and cool, before realising that the cake is stuck to the dish and can’t be removed without ruining your base. Check the doneness beyond the clock. While recipes will usually provide the ideal time for baking, every oven is different, so make sure you check it yourself before taking the cake out of the oven. Your cake is done when it begins to pull away from the sides of the pan. When you touch the middle of the cake, you should feel a firm bounce-back. Never frost or cut a cake until it is completely cool. We know it can be tempting to cut a warm cake fresh from the oven, but doing this may result in cracks and crumbs that will make the cake lose its shape. Trying to ice a hot cake will either melt your icing or will see crumbs mix into the icing. For a smooth finish you really need a cool cake. Use steam in the cooking process. When using a NEFF steam oven, water is injected into the food at regular intervals which seals in all the flavours and ensures your cake stays moist. So, whether you’ve chosen a flavoursome orange cake or something more chocolatey, steam will let the individual flavours shine. In addition, NEFF’s steam oven uses a hot pressurised system that helps your cake cook evenly while retaining its moisture and flavour. Click here to learn more about why you should use steam when making cakes. Want to test your new-found skills on some tall cakes from around The NEFF Kitchen? Here’s a list of layered cakes that will make your home-made dessert the talk of the party… Ultimate chocolate cake with dark chocolate ganache Festive gingerbread layer cake Cherry ripe layer cake Layered meringue cake Indulgent vanilla layer cake with white chocolate ganache Learn more about how your NEFF appliances can help you take your culinary skills to the next level by booking a free product demonstration with our experienced home economists.

As a guest, it’s customary to ask your host if you should bring a plate. Often, you will be asked to bring a salad. But let’s face it – it’s hard to make a good impression with a healthy side. So, we’ve put together a list of fresh and tasty summer salads that your friends will love. Potato salad A potato salad is a time-tested crowd pleaser that everyone at the table will enjoy. It’s easy to prepare with your FullSteam oven which has an automatic program for soft boiling your eggs. And the grill feature will ensure your bacon is nice and crispy, making it the perfect salad to enjoy alongside barbequed meats. Click here for the NEFF recipe, which includes the ingredients for a creamy mayonnaise that guests will be raving about all night. Autumn roast vegetable salad It may not be Autumn, but our favourite root vegetables are still lining supermarket shelves. Made with rice and quinoa, it’s a more substantial option for guests who may not eat meat, and can be served hot, warm or cold, so you don’t need to worry about the equipment available at the party. With pumpkin, beetroot and carrot, this dish will be a colourful addition to the dinner table this summer. Click here for the NEFF recipe that uses our popular microwave oven. Roast Beetroot salad Don’t have a lot of time to make your salad? Then this recipe is for you. Our roasted beetroot salad is the perfect dish to bring to your next gathering. It’s seasoned with macadamia nuts, fetta, spinach and basil, which complement the earthy flavours of beetroot. Want to know the secret to this recipe’s irresistible crunch? It’s roasting your macadamia nuts in your NEFF oven, until they are golden brown. Click here for the NEFF recipe. Warm vegetable salad with tabouleh This recipe with tabouleh, roasted vegetables and lemon sumac dressing is the ultimate plate to bring to a BBQ. From sweet potato to pomegranate, it features a range of ingredients that work together to create a nutritious side that guests will devour. Using Circotherm, place the red onion, sweet potato and cauliflower on a roasting tray, then season with salt, pepper, paprika and cumin for a truly flavoursome salad. Click here for the NEFF recipe. Pumpkin salad with cauliflower, quinoa and pomegranate Our pumpkin salad with cauliflower, quinoa and pomegranate celebrates flavours loved in the Middle East. It uses a range of nutty flavours, mint and coriander to bring the salad to life and tantalise your tastebuds. Click here for the NEFF recipe. Remember, when it comes to salads, it’s important you dress to impress, so check out our tips for preparing your own dressing and take your salads to the next level.

Seafood is fresh, healthy and a hit at the dinner table, especially during the warmer months. While it’s traditionally cooked over a stove, or sizzled on the barbeque, there is a growing trend towards cooking seafood in your oven. We’ve been trialling it in The NEFF Kitchen and want to share our experience of cooking seafood with dry heat. First things first… Why use an oven when making seafood? The way you cook fish can change its nutritional composition. This means that some cooking methods are better than others. For example, pan frying requires a high amount of fat and can damage the health of omega-3 fatty acids more than baking using dry heat in the oven. This helps retain the nutrients found in fish, including Omega-3 and Vitamin D, making it a healthier way to cook your seafood. What about a steam oven? Using your steam oven when making seafood allows you to combine the benefits of cooking seafood with steam and baking it. This process requires minimal extra oils or fats which means your delicious seafood dishes will remain light and healthy. What many people don’t know is that steaming seals in all the flavours and nutrients of your existing ingredients, preserving the natural colours, shapes and tastes of each element. The NEFF oven has a number of automatic settings that will ensure your fish is cooked to perfection, without needing to lift a finger. And it’s far less messy that splattered oils when cooking your seafood on the stove. Test out the waters, with this list of great fishy dishes from around the NEFF Kitchen. Steam trout fillet on kaffir lime leaves Baked teriyaki salmon fillets Baked calamari Chinese steamed buns with moreton bay bugs Baked snapper Want to learn more about enhancing the flavours of food using your NEFF appliances? Book yourself into a free product demonstration where you can talk to the experts.  

Preheat oven on Circotherm at 160°C. Place saffron threads into a small bowl, add the water and stir, allow to stand for 5 minutes. Heat a little oil in a large frying pan over a med-high heat/setting 8 and cook the chorizo for 2 to 3 minutes or until lightly browned. Remove from the pan, drain on paper towel. Toss the chicken in half the smoked paprika, add the remaining oil to the pan then fry the chicken pieces for 3-4 minutes to lightly brown the chicken. Remove and place into 32cm x 28cm deep baking dish with the chorizo. Add the onion, garlic, capsicum and chilli flakes to the pan and sauté for 2-3 minutes then stir through the saffron, remaining paprika and the rice. Toss over the heat for another minute then add to the baking dish. Pour over the stock and wine and mix well. Bake using Circotherm with a high level of added steam for 35 minutes, stirring twice during the cooking. Meanwhile heat the extra oil in the same frypan and cook the prawns quickly over a med- high heat /setting 8 until just cooked. Cool. Add the prawns and peas to the Paella and bake a further 10 minutes. Toss through the tomatoes and parsley leaves then spoon into serving bowls, garnish with lemon. Serve immediately

Preheat oven on CircoTherm 200˚c. Line 2 trays with baking paper and place one sheet of pastry on each tray. Pierce the pastry well with a fork. Bake on shelf positions 1 and 3 with medium steam added for 13 to 15 minutes or until the pastry is golden. Gently flatten the pastry with the back of a spoon if it puffs during cooking. Allow to cool on wire racks. Combine the custard powder and sugar in a large saucepan. Gradually blend with some of the milk to form a smooth paste. Blend in remaining milk. Place the saucepan over a medium heat or induction level 6. Stir constantly until the mixture boils and thickens. Remove from heat and add butter, stirring until the butter melts through the mixture. Add cream and vanilla and mix well. Place one sheet of pastry in the base of a lined 23cm square pan. Pour the custard over the pastry then top with remaining sheet of pastry, gently pushing it into the custard. Place the icing sugar into a mixing bowl. Add the passionfruit pulp, butter & enough boiling water to mix to a smooth icing. Spread the icing over the pastry and allow the vanilla slice to cool before refrigerating. When cold, remove from the tray & cut into serving pieces

There is something about summer that makes everyone go wild for the sweet, refreshing taste of fruit. So, when you are asked to bring a plate, why not whip up one of these fruity favourites? What fruit are in season in summer? The warm weather, humidity and sunshine make it the perfect time to enjoy some of our favourite summer fruit. In Australia, this means an abundance of fresh berries, mangoes, pineapples and nectarines. Here in The NEFF Kitchen, we like to use seasonal produce to experiment with new flavours in the kitchen. This is especially fun when it comes to dessert. Here are some of our favourite summer desserts to try while the fruit is ripe and ready for baking. Mixed berry trifle Mixed berry trifles are the ultimate crowd-pleaser. Made with a tower of sponge, jelly and custard, it’s a great way to make the most of the season’s influx of fresh berries, that are sold at a more affordable price. Or you can go to a farm and pick them yourself, for an even more organic experience. Hot tip: try make your raspberry coulis at home if you really want to impress the guests. Click here for the NEFF recipe. Almond and mango custard tart Our almond and mango custard tart combines nutty and fruity flavours for a mouth-watering dessert that will melt in your mouth. It is infused with Gewurzhaus spices, meaning it will fill the whole house with the fragrant scent of vanilla. Once cooled, garnish the custard tart with sliced mango and serve with cream. Click here for the NEFF recipe. Cherry strudel Cherries are a stone fruit, rich in antioxidants. Want to make the most the short-lived cherry season? Try this twist on the classic apple strudel. It has a buttery pastry and sweet cherry filling that will leave your guests wanting more. Best of all, it takes less than one hour to prepare. Click here for the NEFF recipe. Orange and rhubarb cake This rustic baked cake is a great dessert for afternoon tea. It combines tangy orange flavours with sweet rhubarb to get the best of both worlds. Plus, the addition of steam during the cooking process, means the cake will be deliciously moist, every time. Click here for the NEFF recipe, including a video that takes you through the cooking process, step by step.     Summer pavlova Summer pavlova is an iconic Australian dessert. It has a meringue base, with a crisp crust and soft inside, creating a fresh and tasty dessert that can be enjoyed during the warmer months. When it comes to the perfect pav – decoration is key, so ensure its topped with whipped cream and a variety of bright summer fruits including strawberries, kiwi, mango and passionfruit. Click here for the NEFF recipe. Want to brush up on your cooking skills and get inspiration for some new recipes? Book yourself into a free product demonstration to learn how NEFF appliances can help you take your culinary skills to the next level.

Preheat the oven to CircoTherm® 190°C. Place all of the tabbouleh ingredients in a bowl and toss together. Leave to stand so that the flavors infuse while you prepare the vegetables. Place the red onion, sweet potato and cauliflower in a roasting tray. Lightly bash the garlic, in the skin using a wooden spoon, and place the garlic in the tray too. Drizzle on the olive oil and sprinkle on the salt, pepper, paprika and cumin. Toss it all together using your hands, then place in the oven for 10 minutes. After 10 minutes, add the broccoli and toss everything together again. Cook for a further 15 minutes. After 15 minutes add the kale, toss everything together again and place back in the oven for 3-4 minutes with low added steam if available. Meanwhile, make the lemon sumac dressing by mixing all of the dressing ingredients together in a small bowl. Serve the tabbouleh with the roasted vegetables and a sprinkling of feta cheese and pomegranate arils. Serve with the lemon sumac dressing.

Preheat the oven to CircoTherm® 170°C. Line a large baking tray with baking paper. Slice the butternut pumpkin in half, lengthways and discard the seeds. Place the butternut pumpkin halves, cut side down, in the baking tray and roast for 45 minutes. Meanwhile, start on the risotto. Heat the oil and butter in a large frying pan, over a medium heat. Add the onion and cook, stirring often, for about 5 minutes until the onion softens. Add in the garlic, stir and cook for a further minute. Add in the rice and stir until the oil has coated the rice. Add in the wine and stir. Wait for the wine to almost fully absorb (stirring regularly) and then add the stock a ladle at a time - ensuring each ladle has almost fully absorbed before adding the next. Continue to stir regularly. After about 20 minutes, you should have used all of the stock, and the rice should have softened, but still have a slight bite to it. If the rice is still too hard, you can add in a ladle or so of hot water from the kettle and cook for a minute or two longer. Once the risotto is cooked, turn the heat down to very low. Add in the cheddar and stir to melt, then add in the lemon juice, salt, pepper and chestnuts. Give everything a good stir and cook for a further minute or two. Turn off the heat. Remove the pumpkin from the oven and carefully (use a tea towel to protect your hands) scoop out the flesh, leaving a 1-2 cm border all the way around. Stir the pumpkin into the risotto. Line the insides of the pumpkin halves with two-thirds of the kale leaves and spoon the risotto into the two halves. Top one of the halves with the cranberries and walnuts, and the other half with the remaining kale. Put the two halves of the pumpkin carefully back together again, and secure into place using kitchen twine. Do not pull the twine too tight, or it will cut through the pumpkin. Place back on the baking tray and cook on CircoTherm 170°C with low added steam (if available) for a further 15-20 minutes until lightly golden. Serve decorated with fresh herbs, and more cranberries and walnuts if you like.

Cut the frozen cherries into quarters and place half into a small bowl and the remainder into a medium saucepan. Add the water, sugar, cornflour, lemon zest and juice and the spices to the saucepan and mix well to combine. Place over a medium heat, Induction level 6 and cook, stirring constantly until the mixture boils and thickens. Remove from the heat and stir in the remaining cherries, including any juice, then allow the mixture to cool completely. Preheat oven on CircoTherm to 200˚C and select low steam. Place one sheet of pastry onto a board lined with a piece of baking paper. Using the back of a knife mark out the pastry into three equal sections. Place one third of the cooled cherry mixture down the centre third of the pastry leaving a 2cm border at each end of the pastry. Using a sharp knife, cut the pastry on either side of the filling on a 45 degree angle at 1cm intervals from the filling to the edge of the pastry. Starting at one end, fold one strip of pastry over the filling, then fold another strip from the opposite side over the filling. Continue to fold the pastry over the filling alternating from side to side until the filling is enclosed. Pinch each end of the strudel to seal. Brush the strudel with the egg. Repeat to make 3 strudels. Keeping the strudel on the baking paper, transfer two strudels onto the universal pan (trim the baking paper if necessary) and one onto a separate tray. Bake on shelf positions 1 and 3 for 30 to 35 minutes or until golden.