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Macaroni, souffle, cake, toasties, sauce and frosting - all of our favourite recipes and meals have one thing in common: they’re all about cheese. Cheese is packed with nutrients, happiness, longevity and flavour. But with so many types to try and not enough time, it can be hard to indulge and cook with confidence in your home kitchen. Which cheese melts the smoothest? What pairs best with gouda? Can you mix your cheeses? How do you store your cheese? To answer your questions and share our favourite cheese recipes, we’ve compiled this guide to everyone’s culinary weak spot. Tuck in: Which cheese should I choose? There are a surprisingly large range of things you can do with a bit of aged milk: Melting your cheese for a grilled toastie or sauce? Cheddar is a safe option, or try Raclette if you’re feeling a little more gourmet. Grating over a hot meal? Parmesan is a big yes. Serving up with crackers? Soft cheeses like Brie or Camembert are delicious. Using it for a deep burst of flavour? Gouda is a good option - not as mild as a Colby or Cheddar, but not quite as hard as a Parmesan. Making a platter with raw cheese and fruits or wine? Aged cheeses like sheeps milk Roquefort or Manchego are your best bet. Making a cheese-based dessert? Marscapone could be the answer. How to make the perfect cheese sauce They don’t teach you this at school, but a good cheese sauce recipe can see you through the harshest of any winter. Master this cheesy bechamel laced with Parmesan and serve over your steamed veggies or pasta - sure to become a family staple. Hot tip: Oven-bake your grilled cheeses A great cheese toastie doesn’t sound too complicated, but believe us when we say that there’s a way to really get it right. Our favourite grilled cheese recipe is baked in the oven - and you can fit in a whole meal’s worth of toasties at once. Cheese varieties that are great for melting include a mild Cheddar, Manchego or Gruyere. The rest is up to your CircoTherm. Update your cheese platter When it comes to pairing cheese with other ingredients, taking a seasonal approach is always our best advice. From Brie and Gorgonzola to Burrata and Chevre, find out what fruits, meats and wines to pair with your choices in our updated summer platter and our cheese and wine pairing guide. Mac ‘n Comfort city Nothing says ‘home’ like a family serving of Macaroni cheese. Get your Gruyere out and put your FullSteam oven to the test with this decadent Three Cheese Macaroni Cheese recipe. The little Grill step at the end really tops out that coveted crunchy surface… Sweet baby cheeses The casein and calcium in everyone’s favourite ingredient don’t just lend themselves to savoury dishes. From this chocolate marble cheesecake to the perfect cream cheese frosting, you need to indulge in these cheesy desserts. Bonus recipe: Twice-baked cheese souffle Ready to step it up a notch? This rich and creamy souffle turns cheddar and parmesan into an impressive and indulgent centrepiece at your next dinner party. Put your home cooking skills to the test and see if you can whip up a soft and salty souffle - without collapsing it! These twice-baked instructions will guide you along…

Baked, fried, crispy or thick-cut - potatoes are the staple of a mouth-watering modern winter diet. And nothing hits the spot like a plate of hot chips dipped in a delicious homemade tomato sauce. Treat your family to a salty adventure and skip on the store-bought variety to make the perfect potato chip at home. We’ve got all the variations one hungry home chef could dream of… Which potato should I choose? Starchy King Edward or Russet potatoes are your best bet when it comes to choosing the potato for your chips. The fluffy and absorbent varieties are great for baking and shine as potato wedges or chips. Simply cut them into 1cm sticks and turn on your oven. Fail-proof sweet potato wedges Indulge your tastebuds in this healthy, modern version of the classic potato wedge. We’ve got a cornflour trick up our sleeve to really nail that golden crunch on the outside. And with smoked paprika, cumin, coriander and other seasonings, these colourful wedges will keep your family coming back for more - guilt-free. Crunchy golden crisps Crisps are the supermarket heroes of the potato world, and are always a winner on a snack table. But many people don’t realise how easy they are to make at home. Get your Dutch Creams, Kipfler or Nicola root sin a row, and practice your 2mm slicing technique before giving this recipe a go. Crispy homemade potatoes Want chips that are soft and flavourful on the inside, but golden and crispy on the outside? Forget about par-boiling or crushing - your NEFF oven is the way to go. Simply wash, peel and chop your potatoes before softening them with the FullSteam function, and then baking them with CircoTherm in a shallow tray of 200C oil. With this recipe, you’ll never need to eat out again. Homemade tomato sauce No plate of chips is complete without a ramekin of delicious tomato sauce. Make your own with these easy mouth-watering recipes: Honey paprika tomato sauce Spicy tomato sauce Perfect tomato relish

From a hearty serving of fluffy gnocchi to a forkful of twirled linguini, nothing beats a bowl of pasta - even better when it’s made with love. So, we’ve collected our favourite homemade pasta and sauce recipes from around the NEFF kitchen to bring a little bit of Italy into your own kitchen. Why homemade? When it’s so easy to buy pasta from the supermarket, making your own can feel like a daunting task. But homemade pasta is easier than you imagine, and has a texture and flavour unrivalled by the bulk supermarket stock. Plus, there’s nothing like a homemade sauce to round out a family meal. What ingredients do I need to make pasta? This depends on what kind of pasta you’re making. From lasagne to spaghetti, most traditional homemade pasta recipes use flour and eggs, sometimes with additional salt, but you can also find egg-free, gluten-free and rice flour pastas, so keep looking. It’s imperative to use fresh eggs, and most recipes call for quality flour types like “00” or semolina. Here are some hot tips to nail your recipes: Know when to fold Kneading is a key part of pasta making. The perfect dough has been folded, and re-folded, until the eggs and flour are seamlessly combined. Olive oil is your friend Is your dough too dry? Add a few drops of olive oil. Don’t use water or more eggs, as this will mess with the consistency. Too sticky? Use a bit of extra flour. Let it rest To give your pasta the best chance at success, wrap it and give it time to rest for at least an hour - overnight if possible. This makes it easier to roll your dough out and cut it into your desired shape. Now, choose your recipe and get started. Make gnocchi from scratch (the Italian way) Soften your potatoes, measure out your flour and grind your salt - it’s time to serve up a bowl of NEFF’s delightful gnocchi dumplings, cooked to perfection in your Fullsteam oven. With only three ingredients, this potato pasta is one of the easiest ways to attempt to make pasta at home. When the small pieces of fluffy comfort have risen to the surface, top them with a roasted tomato sauce. Ricotta gnocchi with pumpkin and blue cheese sauce Ready to step it up a notch? This creamy ricotta gnocchi is just as easy to whip up with all the ingredients in one bowl. The sauce is a delicate, cheesy concoction laced with fresh basil and sautéed vegetables, sure to become a family favourite for the adults around the table. Make your own pumpkin pasta This fresh, colourful take on homemade pasta is the perfect way to make your pasta a little more exciting (and healthy). Kids will love the orange hue, and your palate will love the simple, striking flavours. By adding ½ cup of pumpkin puree to your salt, eggs and flour, you’ve got a winning comfort recipe on your hands. Or step it up a notch with our garlic and feta-stuffed Pumpkin Ravioli recipe. The perfect tomato and basil pasta sauce Best served atop an al dente bowl of fresh linguini, this heirloom tomato sauce recipe has fast become a staple in the NEFF recipe book. Fill your induction cooktop with the scent of Italy and whip up this seasonal mix of ripe tomatoes, chili, garlic, basil, olive oil and white wine in under 20 minutes. Try this walnut-sage butter When it comes to pasta, less is often more - especially if you’re short on time. This quick and creamy mix of roasted walnuts, fresh sage leaves and melted butter can help bring your homemade pasta to life. We can highly recommend this sauce on a bowl of beetroot gnocchi.  ___________________________________________________  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.

Preheat the oven CircoTherm, 145°C. Combine the white chocolate, cream cheese, butter, sugar, milk and vanilla in a saucepan and whisk over an induction cooktop on level 5 or FlameSelect gas cooktop on level 5 until melted and smooth. Allow to cool, then stir through the beaten eggs, sifted dry ingredients and lemon rind until combined. Gently fold through half the blueberries. Pour the mixture into a greased and paper lined 31 x 21cm slice tin then top with the remaining blueberries. Bake adding Vario Steam Low for 50-60 minutes or until golden and cooked through. Allow to cool in the pan on a wire rack. Remove from the pan, slice and serve with a drizzle of cream.

Mix sesame oil, ginger, garlic and coriander together and spoon evenly over salmon fillets. Marinate in the refrigerator for 1 hour. Cut salmon into slices approximately 5mm thick. Gently separate soba noodles. Place noodles, salmon, snap peas and edamame beans onto large perforated steamer tray that has been lined with baking paper. Cook on Fullsteam 100˚C for 4 minutes. Divide noodles, steamed vegetables, carrot, cucumber, radishes and avocado evenly between 4 serving bowls. Arrange salmon on top of vegetable mixture and garnish with shallot and coriander.Serve with sesame dressing or chilli sauce if desired.

Wash potatoes and place on large perforated stainless steel steamer tray. Cook on FullSteam 100°C for 30 minutes or until potatoes are soft (see note if you don't have a FullSteam oven). Transfer potatoes to oven tray and lightly crush each one with a potato masher or fork. Mix garlic, rosemary and olive oil together and drizzle over smashed potatoes.  Season with freshly ground salt. Roast on CircoTherm 200°C for 40 minutes or until golden and crisp.

Peel the potatoes and cut into quarters. Put the potatoes on the large perforated stainless steel tray. Place the tray into the oven, select FullSteam 100⁰C and cook for 15 – 20 minutes or until potatoes are cooked when tested with a fork. If you do not have a FullSteam oven you can boil the potatoes for 20-25 minute or until cooked. Remove from the oven or strain the potatoes and set aside. Let them cool down naturally. Preheat the oven on CircoRoasting® to 210 ⁰C. Place the duck fat into a large baking tray, place on level 2 and heat for 8 minutes. Add the garlic, thyme, potatoes, salt and pepper and bake for 30 - 40 minutes or until they are golden brown. Turn the potatoes over half way through. Place cooked potatoes on absorbent paper for 2-5 minutes before serving.

Heat a frying pan over a medium to high heat. Add the oil to the pan then add the cardamom, cloves, cinnamon and bay leaves and cook until fragrant. Reduce the heat to medium then add the onion, garlic and ginger and cook until tender. Stir in the spices and cook for a further minute. Place into the unperforated stainless steel tray with the rice and the stock and stir well. Cook on FullSteam at 100˚c for 18 minutes. Add the prawns to the rice and place peas and asparagus in the perforated stainless steel tray. Continue cooking for a further 3 minutes or until cooked. Combine the rice and vegetables together with the coriander in a serving bowl. Serve with natural yogurt.

Preheat the oven on CircoRoast at 220˚c. Place the beef on the wire rack over a multipurpose pan that has been lined with baking paper. Brush beef with olive oil. Insert the MultiPoint MeatProbe into the centre of the beef. Place beef into the oven on shelf level 3 and connect the probe to the oven. Select the MultiPoint MeatProbe to 54˚c and high steam When beef is cooked allow to rest for 10 to 15 minutes before slicing thinly. Combine the salad ingredients reserving the peanuts & shallots for serving. Arrange the beef slices over the salad. Combine the dressing ingredients and mix well. Drizzle over the salad and sprinkle with peanuts and shallots.