Page 1
cook4me
Intelligent multicooker
That cooks for you
Page 2
Asian pork meatballs
Beef & stuffed peppers
Beetroot dip
Broccoli with almonds
Chilli jam
Coriander prawns
Crab & corn soup
Creamy mashed potatoes
Creamy polenta
Cumin ratatouille
Dahl
Fish & caulifl ower soup
Fish cakes
Greek style mushrooms
Hot spicy tom yum soup
Hummus
Lentil & smoked bacon soup
Minestrone
Miso soup
Mushroom soup
Porridge
Potato & leek soup
Pumpkin dip
Pumpkin soup
Sweet potato and chickpea
Vegetarian pumpkin
White sauce
Balsamic chicken wings
Beef bolognaise sauce
Beef casserole
Beef massaman curry
Beef stroganoff
Beef tacos
Beef teriyaki stir-fry
Bourguignon beef
Chicken cacciatore
Chicken tikka curry
Chicken wings with curry
Chicken with rice
Chilli con carne
Corned beef
Fettuccine carbonara
Fish curry
Fish with lemon & herbs
Gnocchi with pancetta
Greek lamb
Green chicken curry
Ham & parmesan tortellini
Lamb koftas
Lamb rogan josh curry
Lamb shanks
Lamb with rosemary & tomatoes
starter main
Page 3
Bread & butter pudding
Chocolate sponge pudding
Golden syrup steamed puddings
Lemon delicious
Light chocolate cream
Peach puddings
Spiced pears
Steamed Coconut
& Fruit Pudding
Steamed golden cake
dessert
Ling fi llet with prawns
Macaroni cheese
Meatballs with tomato sauce
Mushroom & spinach risotto
Mustard roast beef
Pea & ham risotto
Pesto chicken risotto
Pork spare ribs
Pumpkin risotto
Quinoa salad with cucumber
Saffron salmon
San choy bow
Sausage & bean stew
Savoury mince
Spicy minced pork with beans
Spicy stir-fried chicken
Spring lamb stew
Steamed sweet chilli salmon
Tomato calamari
Tuna mornay
Veal goulash
Veal osso bucco
Veal rolls with bocconcini
& tomato sauce
Veal with lemon & oregano
Whole chicken with potatoes
Page 4
2 4 6
Butternut Pumpkin (diced) 250 g 500 g 750 g
Water
100 ml 200 ml 300 ml
Moroccan Seasoning 1 tsp 2 tsp 2 ½ tsp
Parsley (chopped) 1 tbsp 2 tbsp ¼ cup
Sour cream 2 tbsp
⅓ cup
½ cup
Lemon juice 1 tsp 2 tsp 3 tsp
Crackers (to serve)
pumpkin dip
Express recipe
starter
Page 5
2 4 6
Olive Oil ½ tbsp 1 tbsp 1 ½ tbsp
Minced Beef
100 g 200 g 300 g
Onion 50 g 100 g 120 g
Long Grain Rice (cooked) ½ cup 1 cup 1 ½ cup
Tomatoes (med size) ½ 1 1 ½
Red Capsicum (med size) 2 4 6
Water 200 ml 200 ml 200 ml
Parsley to garnish To taste To taste To taste
BeeF & stuFFed peppers
Express recipe
2 4 6
Minced Pork 250 g 500 g 750 g
Shitake Mushrooms (chopped)
25 g 50 g 75 g
Shallots (chopped) 1 tsp 1 ½ tsp 2 tsp
Coriander (chopped) 1 tbsp 1 ½ tbsp 2 tbsp
Chilli Paste ½ tsp 1 tsp 1 ½ tsp
Sweet Soy Sauce 1 tbsp 1 ½ tbsp 2 tbsp
Water (for steaming) 200 ml 200 ml 200 ml
asian pork meatBalls
Express recipe
2 4 6
Beetroot (chopped) 220 g 440 g 660 g
Water
200 ml 300 ml 400 ml
Greek Yoghurt ½ cup
⅔ cup
1 cup
Lemon Juice 2 tsp 1 tbsp 1 ½ tbsp
Dill (chopped) 1 tbsp 2 tbsp 2 ½ tbsp
Salt & Pepper Pinch Pinch Pinch
Crackers (to serve)
Beetroot dip
starter
Page 6
2 4 6
Broccoli 300 g 400 g 500 g
Butter (soft)
80 g 100 g 120 g
Almond meal 30 g 50 g 75 g
Parsley (chopped) 2 tbsp 3 tbsp 4 tbsp
Water 150 ml 250 ml 400 ml
Salt & Pepper Pinch Pinch Pinch
Broccoli With almonds
Express recipe
2 4 6
Onion 100 g 150 g 200 g
Long Red Chillies (sliced, seeds in)
50 g 100 g 150 g
Brown Sugar ¼ cup ½ cup ¾ cup
Canned Diced Tomatoes 200 g 400 g 600 g
Sweet Chilli Sauce 20 ml 40 ml 60 ml
Balsamic Vinegar 20 ml 40 ml 60 ml
Olive Oil (for browning) 1 tbsp 1 tbsp 1 tbsp
chilli Jam
Express recipe
2 4 6
Green Prawns (peeled) 12 24 36
Thickened cream
50 ml 100 ml 150 ml
Fish Stock 50 ml 100 ml 150 ml
Coriander Leaves (chopped) 1 tbsp 1 ½ tbsp 2 tbsp
Tomato Pasta Sauce 50 g 100 g 150 g
Garlic (crushed) 1 tsp 1 ½ tsp 2 tsp
Steamed Rice (to serve) 2 cups 4 cups 6 cups
coriander praWns
Express recipe
starter
Page 7
2 4 6
Corn Kernels (canned, drained weight) 125 g 250 g 400 g
Flaked Crab
100 g 120 g 150 g
Creamed Corn (canned) 310 g 550 g 780 g
Chicken Stock 375 ml 750 ml 1.2 l
Soy Sauce 2 tsp 3 tbsp 4 tbsp
Ginger (crushed) 1 tsp 2 tsp 3 tsp
Shallots (to serve) 2 tsp 3 tsp 1 tbsp
craB & corn soup
Express recipe
2 4 6
Potatoes (diced) 350 g 700 g 1 kg
Butter (softened)
30 g 60 g 90 g
Milk (warm) 30 ml 60 ml 90 ml
Cream (warm) 30 ml 60 ml 90 ml
Salt & Pepper Pinch Pinch Pinch
creamy mashed potatoes
2 4 6
Vegetable Stock 250 ml 500 ml 750 ml
Milk
250 ml 500 ml 750 ml
Polenta (fi ne or instant) ½ cup 1 cup 1 ½ cup
Pouring Cream 80 ml 160 ml 250 ml
Parmesan Cheese (grated) ¼ cup ½ cup ¾ cup
Salt & Pepper Pinch Pinch Pinch
creamy polenta
Express recipe
starter
Page 8
2 4 6
Ratatouille (red capsicum,
zucchini, eggplant & red onion)
300 g 600 g 900 g
Passata
50 ml 100 ml 150 ml
Cumin Powder ½ tsp 1 tsp 1 ½ tsp
Basil (chopped) ½ tsp 1 tsp 1 ½ tsp
cumin ratatouille
Express recipe
2 4 6
Olive Oil 2 tsp 1 tbsp 1 tbsp
Onion (chopped)
100 g 150 g 150 g
Korma Curry Paste 1 tbsp 2 tbsp 3 tbsp
Tomato Paste 2 tsp 1 tbsp 1 ½ tbsp
Vegetable Stock 325 ml 625 ml 935 ml
Red Lentils (dried) 100 g 200 g 300 g
Coriander (chopped, to serve) 1 tsp 2 tsp 3 tsp
dahl
Express recipe
2 4 6
Butter 10 g 20 g 30 g
Diced Vegetable Medley
100 g 150 g 200 g
Fish or Vegetable Stock 50 ml 1 l 1 ½ l
White Fish Fillets
(chopped, bones removed)
250 g 500 g 750 g
Caulifl ower (chopped) 200 g 400 g 600 g
Cannellini Beans
(canned, drained weight)
125 g 250 g 375 g
Dill (to serve) 1 tsp 2 tsp 1 tbsp
Cream (to serve) 40 ml 80 ml 120 ml
Bread (to serve)
Fish & cauliFloWer soup
Express recipe
starter
Page 9
2 4 6
Peanut Oil 60 ml 60 ml 60 ml
Boneless White Fish Fillets (Snapper)
200 g 400 g 600 g
Egg White 1 1 1
Fish Sauce 1 tsp 2 tsp 1 tbsp
Red Curry Paste 2 tsp 3 tsp 1 ½ tbsp
Shallots (sliced) 1 2 3
Water 300 ml 300 ml 300 ml
Sweet Chilli Sauce (to serve)
⅓ cup ⅔ cup
1 cup
Fish cakes
Express recipe
2 4 6
Button Mushrooms (sliced) 500 g 1 kg 1.2 kg
Olive Oil
40 ml 60 ml 80 ml
Lemon Juice 1 tbsp 2 tbsp 3 tbsp
Oregano Leaves (dried) 1 tsp 2 tsp 3 tsp
Passata 2 tbsp 4 tbsp 6 tbsp
Salt & Pepper Pinch Pinch Pinch
greek style mushrooms
Express recipe
2 4 6
Raw Prawns (med size) 8 16 24
Shitake Mushrooms (sliced)
50 g 100 g 150 g
Shallots (sliced) 2 4 6
Water 500 ml 1 l 1 ½ l
Tom Yum Soup Spice Paste 1 tbsp 2 tbsp 3 tbsp
Brown Sugar 2 tsp 3 tsp 4 tsp
Coriander (to serve) 1 tsp 2 tsp 3 tsp
hot spicy tom yum soup
Express recipe
starter
Page 10
2 4 6
Chickpeas (dried, soaked) 100 g 200 g 250 g
Water
200 ml 400 ml 600 ml
Cumin (ground) ½ tbsp 1 tbsp 1 ½ tbsp
Garlic (crushed) 1 clove 1 ½ cloves 2 cloves
Tahini ¼ cup ½ cup ¾ cup
Lemon Juice ¼ cup ½ cup ¾ cup
Crackers to serve
hummus
2 4 6
Fresh Vegetable Mix (fi nely diced) 200 g 300 g 400 g
Onion (diced)
50 g 80 g 100 g
Tomato pasta sauce w/onion & garlic 250 ml 500 ml 750 ml
Vegetable Stock 250 ml 500 ml 750 ml
Canned white beans (drained weight) 100 g 200 g 300 g
Salt & Pepper Pinch Pinch Pinch
Parmesan cheese (grated to serve) 2 tbsp 4 tbsp 6 tbsp
minestrone
Express recipe
2 4 6
Lentils 100 g 150 g 300 g
Potato (peeled & diced)
80 g 100 g 200 g
Vegetable Stock 500 ml 750 ml 1.5 L
Onion (diced) 50 g 70 g 120 g
Vegetable Oil 1 tsp 1 tsp 1 tbsp
Smoked Bacon (diced) 40 g 80 g 150 g
Chives (chopped to serve) 1 tsp 2 tsp 3 tsp
lentil & smoked Bacon soup
starter
Page 11
2 4 6
Carrot (grated) 30 g 60 g 90 g
Shallots (sliced)
2 3 4
White Soybean Paste 1 ½ tbsp 2 ½ tbsp 4 tbsp
Water 600 ml 1.2 l 1.8 l
Silken Firm Tofu (diced) 100 g 200 g 300 g
Dashi Granules 1 tsp 1 ½ tsp 2 tsp
miso soup
Express recipe
2 4 6
Button Mushrooms (sliced) 175 g 350 g 525 g
Olive Oil
2 tsp 3 tsp 4 tsp
Potato (peeled & diced) 2 4 6
Onion (diced) ½ 1 1 ½
Carrot (diced) ½ 1 1 ½
Vegetable Stock 500 ml 1 l 1 ½ l
Thyme Leaves (chopped, to serve) 1 tsp 2 tsp 3 tsp
mushroom soup
2 4 6
Traditional Oats 1 cup 2 cups 3 cups
Milk
250 ml 500 ml 750 ml
Water 250 ml 500 ml 750 ml
Brown Sugar (to serve) Pinch Pinch Pinch
Honey (to serve if desired) 1 tsp 2 tsp 3 tsp
Yoghurt (to serve if desired) 1 tbsp 2 tbsp 3 tbsp
porridge
Express recipe
starter
Page 12
2 4 6
Olive Oil 1 tbsp 2 tbsp 2 tbsp
Leek (sliced)
100 g 200 g 300 g
Garlic (crushed) 2 cloves 3 cloves 3 cloves
Rosemary (chopped) 2 tsp 1 tbsp 1 ½ tbsp
Potato (diced) 500 g 1 kg 1 ½ kg
Chicken Stock 500 ml 1 l 1 ½ l
Cream (to serve) 1 tbsp 2 tbsp ¼ cup
potato & leek soup
Express recipe
2 4 6
Olive Oil 2 tsp 1 tbsp 1 tbsp
Onion (chopped)
100 g 150 g 200 g
Moroccan Seasoning 3 tsp 1 ½ tbsp 2 tbsp
Sweet Potato (diced) 225 g 450 g 650 g
Chick Peas (canned, drained weight) 125 g 250 g 375 g
Tomato Passata 375 ml 750 ml 1.1 l
Coriander (chopped, to serve) 1 tbsp 2 tbsp ¼ cup
Parsley (chopped, to serve) 1 tbsp 2 tbsp ¼ cup
Cooked Couscous (to serve) 200 g 400 g 600 g
sWeet potato and chickpea
Express recipe
2 4 6
Olive Oil 2 tsp 1 tbsp 1 tbsp
Onion (chopped)
100 g 150 g 200 g
Garlic (crushed) ½ tsp 1 tsp 1 ½ tsp
Butternut Pumpkin (chopped) 500 g 1 kg 1 ½ kg
Potato (chopped) 100 g 150 g 200 g
Vegetable Stock 500 ml 1 l 1 ½ l
pumpkin soup
starter
Page 13
2 4 6
Butter (diced) 20 g 40 g 50 g
Plain Flour
1 tbsp 1 ½ tbsp 2 tbsp
Milk 125 ml 175 ml 250 ml
Thickened Cream 125 ml 175 ml 250 ml
Wholegrain Mustard 2 tsp 3 tsp 1 tbsp
Parsley (chopped) 1 tbsp 1 ½ tbsp 2 tbsp
White sauce
Express recipe
2 4 6
Pumpkin (peeled & chopped) 800 g 1 kg 1.2 kg
Cumin (ground)
1 tsp 2 tsp 3 tsp
Orange Zests 1.5 tsp 1 tbsp 1.5 tbsp
Olive Oil 50 ml 60 ml 60 ml
Orange Juice 25 ml 40 ml 40 ml
Salt & Pepper Pinch Pinch Pinch
Parsley (to serve), or 1 tbsp 2 tbsp 3 tbsp
Coriander (to serve) 1 tbsp 2 tbsp 3 tbsp
Vegetarian pumpkin
Express recipe
starter
Page 14
2 4 6
Salmon Fillets (skin off) 2 x 200 g 4 x 200 g 6 x 200 g
Sweet Chili Sauce 2 tbsp 80 ml 100 ml
Lime Juice 2 tsp 1 tbsp 1 ½ tbsp
Coriander (chopped) 2 tsp 1 tbsp 1 ½ tbsp
Water 300 ml 300 ml 300 ml
Steamed Green Vegetables
(to serve)
2 cups 4 cups 6 cups
steamed sWeet chilli salmon
Express recipe
main
Page 15
2 4 6
Chicken Wings 6 12 18
Garlic (fresh or paste) 2 tsp 2 tsp 6 tsp
Balsamic Vinegar 60 ml 60 ml 100 ml
Honey 60 ml 60 ml 80 ml
Tomato Sauce 60 ml 60 ml 100 ml
Water 200 ml 300 ml 425 ml
Balsamic chicken Wings
Express recipe
2 4 6
Olive Oil 2 tsp 1 tbsp 1 ½ tbsp
Onion (chopped) 50 g 100 g 150 g
Garlic (crushed) 1 tsp 2 tsp 2 tsp
Beef Mince 300 g 600 g 900 g
Napolitano Pasta Sauce 300 g 600 g 900 g
Bay Leaf 1 2 3
Cooked Pasta (to serve) 375 g 750 g 1.125 kg
BeeF Bolognaise sauce
Express recipe
2 4 6
Olive Oil 1 tbsp 2 tbsp 2 tbsp
Chuck Steak (cubed) 500 g 1 kg 1.25 kg
Onion (chopped) 100 g 150 g 200 g
Carrot (sliced) 200 g 400 g 600 g
Canned diced tomatoes with herbs 200 g 400 g 600 g
Beef Consomme 100 ml 200 ml 300 ml
Parsley (chopped) 2 tsp 4 tsp 6 tsp
BeeF casserole
main
Page 16
2 4 6
Sliced Beef 300 g 600 g 900 g
Flour 1 tbsp 2 tbsp 3 tbsp
Sour Cream 2 tbsp 3 tbsp 4 ½ tbsp
Sweet Paprika ½ tbsp 1 tbsp 1 ½ tbsp
Button Mushrooms (sliced) 100 g 200 g 300 g
Beef Consomme 125 ml 250 ml 375 ml
Olive Oil 1 tbsp 1 ½ tbsp 2 tbsp
Extra Flour (to roll beef) 20 g 40 g 60 g
Steamed Rice (to serve) 2 cups 4 cups 6 cups
BeeF stroganoFF
Express recipe
2 4 6
Canola Oil 1 tbsp 1 ½ tbsp 2 tbsp
Onion (sliced) 100 g 150 g 200 g
Chuck Steak (diced) 350 g 700 g 1 kg
Massaman Curry Paste 2 tbsp
⅓ cup
½ cup
Coconut Cream 125 ml 250 ml 375 ml
Potato (diced) 250 g 500 g 750 g
Steamed Rice (to serve) 2 cups 4 cups 6 cups
BeeF massaman curry
2 4 6
Canola Oil 2 tsp 1 tbsp 1 tbsp
Beef Mince 250 g 500 g 750 g
Onion (fi nely chopped) 100 g 150 g 200 g
Taco Seasoning 15 g 30 g 45 g
Canned Diced Tomatoes 200 g 400 g 600 g
Tomato Paste 1 tbsp 2 tbsp ¼ cup
Taco Shells (to serve) 4 8 12
Lettuce (to serve) ½ cup 1 cup 1 ½ cups
Tomatoes (to serve) ½ cup 1 cup 1 ½ cups
Sour Cream (to serve) 2 tbsp ¼ cup ½ cup
BeeF tacos
Express recipe
main
Page 17
2 4 6
Diced Beef 600 g 800 g 1 kg
Mushrooms (sliced) 100 g 200 g 300 g
Beef Consomme 100 ml 150 ml 150 ml
Red Wine 100 ml 150 ml 150 ml
Bacon (diced) 100 g 150 g 200 g
Onion 100 g 150 g 200 g
Flour (to roll beef) 20 g 40 g 60 g
Bourguignon BeeF
2 4 6
Peanut Oil 1 tbsp 2 tbsp 2 tbsp
Beef Stir Fry Strips 300 g 600 g 900 g
Long Red Chilli
(thinly sliced, deseeded)
1 2 2
Teriyaki Marinade 2 tbsp 80 ml
⅓ cup
Water 50 ml 100 ml 150 ml
Pak Choy (sliced) 150 g 300 g 400 g
Cooked Noodles (to serve) 100 g 200 g 300 g
BeeF teriyaki stir-Fry
Express recipe
2 4 6
Chicken Drumsticks 4 x 130 g 8 x 130 g 12 x 130 g
Mushrooms (chopped) 150 g 300 g 450 g
Onion (chopped) 100 g 150 g 200 g
Red Capsicum (chopped) 150 g 300 g 450 g
Tomato Pasta Sauce 250 ml 500 ml 750 ml
Water 2 tbsp 80 ml 125 ml
Pitted Kalamata Olives (to serve) 50 g 100 g 150 g
Basil (shredded, to serve) 2 tbsp ½ cup ½ cup
Cooked Risoni Pasta (to serve) 200 g 400 g 600 g
chicken cacciatore
main
Page 18
2 4 6
Green Beans 200 g 400 g 500g
Onion (sliced) 200 g 400 g 500 g
Chicken Thigh Fillets (chopped) 300 g 600 g 900 g
Tikka Curry Paste 2 tbsp
⅓ cup
½ cup
Tomato Paste 2 tbsp 2 tbsp ¼ cup
Thickened Cream 125 ml 250 ml 375 ml
Coriander (chopped) 1 tbsp 2 tbsp 3 tbsp
Steamed Rice (to serve) 2 cups 4 cups 6 cups
chicken tikka curry
Express recipe
2 4 6
Chicken Wings 6 8 12
Korma Curry Paste 1 tbsp 2 tbsp 2 tbsp
Onion (sliced) 100 g 150 g 200 g
Coconut Cream 60 ml 80 ml 120 ml
Chicken Connsomme 150 ml 250 ml 375 ml
Coriander Pinch Pinch Pinch
Steamed Rice (to serve) 2 cups 4 cups 6 cups
chicken Wings With curry
Express recipe
2 4 6
Minced chicken 150 g 300 g 450 g
Rice 150 g 300 g 450 g
Chicken stock 300 ml 550 ml 850 ml
Chopped onion 50 g 100 g 150 g
Diced carrot 50 g 100 g 150 g
Frozen peas & corn 50 g 100 g 150 g
chicken With rice
Express recipe
main
Page 19
2 4 6
Minced Beef 300 g 600 g 900 g
Chilli Spice Mix 17 g 35 g 52 g
Tinned Kidney Beans (drained weight) 150 g 300 g 450 g
Tinned Tomatoes (diced) 200 g 400 g 600 g
Onion 50 g 100 g 200 g
Salt & Pepper Pinch Pinch Pinch
chilli con carne
Express recipe
2 4 6
Water 500 ml 500 ml 500 ml
Brown Sugar 2 tbsp 2 tbsp 2 tbsp
Brown or Malt Vinegar 2 tbsp 2 tbsp 2 tbsp
Bay Leaf 1 1 1
Corned Beef 750 g 1 kg 1 ½ kg
Onion (quartered) 1 1 1
Steamed Vegetables (to serve)
corned BeeF
2 4 6
Olive Oil 2 tsp 1 tbsp 1 tbsp
Bacon (diced) 100 g 200 g 300 g
Thickened Cream 185 ml 375 ml 550 ml
Eggs 1 2 3
Fresh Egg Fettuccine (cooked) 375 g 750 g 1.125 kg
Parmesan Cheese (grated) ½ cup 1 cup 1 ½ cups
Fettuccine carBonara
Express recipe
main
Page 20
2 4 6
Olive Oil 1 tbsp 2 tbsp 2 ½ tbsp
Lemon Juice 2 tbsp 60 ml 80 ml
Dill & Chives (chopped) 1 tbsp 1 ½ tbsp 2 tbsp
Capers (chopped) 2 tsp 2 tsp 1 tbsp
Caster Sugar ¼ tsp ¼ tsp ½ tsp
Ling Fish Fillets 2 x 250 g 4 x 250 g 6 x 250 g
Water 300 ml 300 ml 300 ml
Cooked Baby Potatoes (to serve) 8 16 24
Fish With lemon & herBs
Express recipe
2 4 6
Red Curry Paste 1 ½ tbsp ½ cup
⅓ cup
Coconut Cream 125 ml 250 ml 375 ml
White Firm Fish Fillets (Ling, diced) 350 g 700 g 1 kg
Brown Sugar 1 tsp 2 tsp 3 tsp
Snow Peas (sliced) 100 g 200 g 375 g
Shallots (sliced) 2 4 4
Coriander (chopped, to serve) 1 tsp 2 tsp 3 tsp
Steamed Rice (to serve) 2 cups 4 cups 6 cups
Fish curry
Express recipe
2 4 6
Fresh Potato Gnocchi 250 g 500 g 750 g
Arrabbiata Pasta Sauce 250 ml 500 ml 750 ml
Water
⅓ cup ⅔ cup
1 cup
Pancetta (chopped) 50 g 100 g 150 g
Parsley (chopped) 2 tbsp 3 tbsp 3 tbsp
gnocchi With pancetta
Express recipe
main
Page 21
2 4 6
Lamb Leg Roast 600 g 1.2 kg 1.5 kg
Garlic (chopped) 1 clove 1 clove 2 cloves
Lemon Juice 2 tbsp 60 ml 80 ml
Onion (sliced) 100 g 150 g 200 g
Oregano leaves (dried) ½ tsp 1 tsp 1 ½ tsp
Chicken Stock 200 ml 300 ml 400 ml
Vegetable Oil (for browning) 1 tbsp 1 tbsp 2 tbsp
Steamed Vegetables (to serve) 2 cups 4 cups 6 cups
greek lamB
2 4 6
Peanut Oil 1 tbsp 1 ½ tbsp 2 tbsp
Onion (chopped) 100 g 150 g 200 g
Chicken Breast Fillets (chopped) 300 g 600 g 900 g
Thai Green Curry Paste 1 tbsp 1 ½ tbsp 2 tbsp
Coconut Cream 125 ml 250 ml 375 ml
Sliced Beans & Zucchini 150 g 200 g 250 g
Brown Sugar (to serve) 1 tsp 2 tsp 1 tbsp
Coriander (chopped, to serve) 1 tbsp 2 tbsp 3 tbsp
Steamed Rice (to serve) 2 cups 4 cups 6 cups
green chicken curry
Express recipe
2 4 6
Fresh Ham Tortellini 240 g 480 g 720 g
Liquid Cream 150 ml 300 ml 450 ml
Olive Oil 20 ml 20 ml 30 ml
Button Mushrooms (sliced) 100 g 200 g 300 g
Parmesan Cheese (grated) 30 g 60 g 90 g
Salt & Pepper Pinch Pinch Pinch
ham & parmesan tortellini
Express recipe
main
Page 22
2 4 6
Canola Oil 2 tbsp ¼ cup ¼ cup
Lamb Mince 350 g 700 g 1 kg
Shallots 1 2 3
Garlic (crushed) 1 clove 2 cloves 2 cloves
Cumin & Coriander combined
(ground)
2 tsp 1 tbsp 1 ½ tbsp
Parsley & Mint combined
(chopped)
1 tbsp 2 tbsp ¼ cup
Water (for steaming) 300 ml 300 ml 300 ml
Tzatziki (to serve) ½ cup 1 cup 1 ½ cups
lamB koFtas
Express recipe
2 4 6
Canola Oil 1 tbsp 2 tbsp 2 tbsp
Lamb (diced) 350 g 700 g 1.05 kg
Onion (sliced) 100 g 150 g 200 g
Rogan Josh Paste 2 tbsp
⅓ cup
½ cup
Canned Diced Tomatoes 400 g 800 g 1.2 kg
Spinach (chopped) 100 g 200 g 300 g
lamB rogan Josh curry
2 4 6
Olive Oil 1 tbsp 1 ½ tbsp 2 tbsp
Lamb Shanks (Frenched) 2 x 320 g 4 x 320 g 6 x 320 g
Onion (chopped) 100 g 150 g 200 g
Carrot (Diced) 100 g 150 g 200 g
Celery (Diced) 50 g 75 g 100 g
Canned Diced Tomatoes with Herbs 400 g 800 g 1.2 kg
Parsley (to serve) 1 tbsp 2 tbsp 3 tbsp
Mashed Potato (to serve) 200 g 400 g 600 g
lamB shanks
main
Page 23
2 4 6
Butter (diced) 25 g 50 g 75 g
Plain Flour 1 tbsp 2 tbsp ¼ cup
Milk 250 ml 500 ml 750 ml
Dijon Mustard 1 tsp 2 tsp 3 tsp
Tasty & Parmesan Cheese (grated) 1 cup 2 cups 3 cups
Macaroni Pasta (cooked) 500 g 1 kg 1.5 kg
Chives (chopped, to serve) 1 tbsp 2 tbsp 3 tbsp
macaroni cheese
Express recipe
2 4 6
Olive Oil 1 tbsp 1 tbsp 1 tbsp
Lamb Leg Mini Roast 400 g 800 g 1.2 kg
Garlic (crushed) 1 tsp 1 ½ tsp 2 tsp
Rosemary (chopped) 1 tbsp 1 ½ tbsp 2 tbsp
Grape Tomatoes 100 g 150 g 200 g
Chicken Consomme 100 ml 150 ml 200 ml
Cooked Roast Vegetables (to serve) 300 g 600 g 900 g
lamB With rosemary & tomatoes
2 4 6
Ling Fillets 2 x 175 g 4 x 175 g 6 x 175 g
Raw Prawns (med size) 120 g 180 g 270 g
Button Mushrooms (chopped) 60 g 120 g 150 g
Fish Stock 50 ml 100 ml 150 ml
Thickened Cream 50 ml 75 ml 100 ml
Salt & Pepper Pinch Pinch Pinch
ling Fillet With praWns
Express recipe
main
Page 24
2 4 6
Olive Oil 2 tsp 1 tbsp 1 ½ tbsp
Leek (thinly sliced) 100 g 150 g 200 g
Arborio Rice 150 g 300 g 450 g
Button & Swiss Mushrooms
(sliced)
125 g 250 g 375 g
Vegetable or Chicken Stock 375 ml 750 ml 1.2 l
Baby Spinach Leaves 40 g 75 g 150 g
Parmesan (grated, to serve) ¼ cup ½ cup ¾ cup
mushroom & spinach risotto
Express recipe
2 4 6
Lean Beef Mince 300 g 600 g 900 g
Fresh Breadcrumbs
⅓ cup
½ cup
⅔ cup
Egg (beaten) ½ 1 1
Tuscan Seasoning 2 tsp 1 tbsp 1 ½ tbsp
Olive Oil 40 ml 60 ml 80 ml
Tomato Pasta Sauce
with onion, garlic & herbs
250 ml 500 ml 750 ml
Cooked Pasta (to serve) 375 g 750 g 1.125 kg
meatBalls With tomato sauce
2 4 6
Roast Beef 600 g 800 g 1 kg
Dry White Wine 150 ml 150 ml 150 ml
Mustard ½ tbsp 1 tbsp 1 ½ tbsp
Onion (chopped) 100 g 150 g 150 g
Vegetable Oil 1 tbsp 1 tbsp 1 tbsp
Water 200 ml 350 ml 450 ml
Salt & Pepper Pinch Pinch Pinch
mustard roast BeeF
main
Page 25
2 4 6
Olive Oil 2 tsp 1 tbsp 1 ½ tbsp
Leek (thinly sliced) 100 g 150 g 200 g
Arborio Rice 150 g 300 g 450 g
Diced Ham 100 g 200 g 200 g
Chicken Stock 375 ml 750 ml 1.2 l
Frozen Peas (thawed) 50 g 100 g 150 g
Parmesan (grated, to serve) ¼ cup ½ cup ¾ cup
pea & ham risotto
Express recipe
2 4 6
Olive Oil 2 tsp 1 tbsp 1 ½ tbsp
Onion (chopped) 100 g 150 g 200 g
Chicken Thigh Fillets (diced) 125 g 250 g 375 g
Basil Pesto 1 ½ tbsp ¼ cup
⅓ cup
Arborio Rice 150 g 300 g 450 g
Chicken Stock 375 ml 750 ml 1.1 l
Cherry Tomatoes (chopped, to serve) 75 g 150 g 225 g
Parmesan (grated, to serve) ¼ cup ½ cup ¾ cup
pesto chicken risotto
Express recipe
2 4 6
Pork Spare Ribs 2 x 200 g 4 x 200 g 6 x 200 g
Garlic (crushed) 1 tsp 1 ½ tsp 2 tsp
Soy Sauce 1 tbsp 1 ½ tbsp 2 tbsp
Honey 3 tbsp 4 tbsp 4 tbsp
Water 125 ml 175 ml 175 ml
Ginger (crushed) 1 tsp 1 ½ tsp 2 tsp
pork spare riBs
main
Page 26
2 4 6
Olive Oil 2 tsp 1 tbsp 1 ½ tbsp
Leek (thinly sliced) 100 g 150 g 200 g
Arborio Rice 150 g 300 g 450 g
Butternut Pumpkin (diced) 200 g 400 g 600 g
Vegetable Stock 375 ml 750 ml 1.2 l
Parmesan Cheese ¼ cup ½ cup ¾ cup
Parsley (to serve) 1 tbsp 2 tbsp 3 tbsp
pumpkin risotto
Express recipe
2 4 6
Quinoa 100 g 200 g 300 g
Water 250 ml 500 ml 750 ml
Lebanese Cucumber (diced) 75 g 150 g 225 g
Cherry Tomatoes (diced) 100 g 200 g 300 g
Shallots (sliced) 2 6 4
Parsley & Mint (chopped) ¼ cup ½ cup ¾ cup
Quinoa salad With cucumBer
Express recipe
2 4 6
Salmon Fillets 2 x 200 g 4 x 200 g 6 x 200 g
Fish Stock 250 ml 375 ml 500 ml
Saffron ½ tsp ½ tsp ½ tsp
Coriander (ground) ½ tsp 1 tsp 1 ½ tsp
Leek (sliced) 100 g 200 g 300 g
Parsley 1 tbsp 1 ½ tbsp 2 tbsp
saFFron salmon
Express recipe
main
Page 27
2 4 6
Chicken Mince 400 g 700 g 1 kg
Sweet Chilli Sauce 60 ml 120 ml 180 ml
Soy Sauce 1 tbsp 2 tbsp 2 ½ tbsp
Carrot (grated) 1 cup 2 cups 3 cups
Green Cabbage (shredded) 1 cup 2 cups 3 cups
Shallots (sliced) 2 4 6
Lettuce Cups (to serve) 4 8 12
san choy BoW
Express recipe
2 4 6
Olive Oil 2 tsp 1 tbsp 1 tbsp
Beef Chipolata Sausages 8 16 24
Onion (chopped) 100 g 150 g 200 g
Yellow Capsicum (Sliced) 75 g 150 g 200 g
Canned 4 Bean Mix (drained weight) 250 g 400 g 600 g
Canned Diced Tomatoes 400 g 800 g 1.2 kg
Parsley (chopped, to serve) 1 tbsp 2 tbsp ¼ cup
sausage & Bean steW
Express recipe
2 4 6
Olive Oil 2 tsp 1 tbsp 1 ½ tbsp
Diced Vegetable Medley 150 g 250 g 300 g
Beef Mince 300 g 600 g 900 g
Beef Consomme 60 ml 125 ml 185 ml
Tomato Pasta Sauce 200 ml 400 ml 600 ml
Frozen Peas & Corn 100 g 200 g 300 g
Parsley (chopped, to serve) 1 tbsp 2 tbsp ¼ cup
Mashed Potato (to serve) 200 g 400 g 600 g
saVoury mince
Express recipe
main
Page 28
2 4 6
Pork Mince 300 g 600 g 900 g
Red Capsicum (cut into strips) 50 g 100 g 150 g
Green Beans (thinly sliced) 50 g 100 g 150 g
Red Curry paste 1 tbsp 2 tbsp 3 tbsp
Sweet Soy Sauce 1 ½ tbsp 3 tbsp 4 ½ tbsp
Veal Stock 75 ml 150 ml 200 ml
Cooked Noodles (to serve) 100 g 200 g 300 g
spicy mince pork With Beans
Express recipe
2 4 6
Peanut Oil 2 tsp 1 tbsp 1 ½ tbsp
Onion (thinly sliced) 100 g 150 g 200 g
Chicken Breast Fillets (sliced) 300 g 600 g 900 g
Thai Red Curry Paste 1 ½ tbsp 2 ½ tbsp ¼ cup
Red Capsicum (sliced) 75 g 150 g 200 g
Water 120 ml 150 ml 180 ml
Coriander (chopped, to serve) 1 tsp 2 tsp 1 tbsp
Steamed Rice (to serve) 2 cups 4 cups 6 cups
spicy stir-Fried chicken
Express recipe
2 4 6
Lamb (diced) 500 g 1 kg 1.25 kg
Vegetable Stock 200 ml 300 ml 400 ml
Green Peas (fresh or frozen) 150 g 300 g 500 g
Carrot (sliced) 100 g 150 g 200 g
Vegetable Oil 1 tbsp 1 tbsp 1 tbsp
Onion (sliced) 75 g 150 g 200 g
spring lamB steW
main
Page 29
2 4 6
Butter (diced) 25 g 50 g 75 g
Plain Flour 1 ½ tbsp ¼ cup
⅓ cup
Milk 250 ml 500 ml 625 ml
Tuna (canned, drained weight) 175 g 350 g 525 g
Corn Kernels (canned, drained weight) 125 g 250 g 375 g
Tasty Cheese (grated)
⅓ cup ⅔ cup
1 cup
Chives (chopped, to serve) 1 tbsp 2 tbsp 3 tbsp
Steamed Rice (to serve) 2 cups 4 cups 6 cups
tuna mornay
Express recipe
2 4 6
Calamari Slices (fresh or frozen) 400 g 800 g 1.2 kg
Tomato Sauce 100 ml 150 ml 200 ml
White Wine 50 ml 50 ml 50 ml
Basil (chopped) 1 tbsp 1 tbsp 1 ½ tbsp
Garlic (crushed) 1 tbsp 1 tbsp 1 ½ tbsp
Red Chilli (chopped) 1 tsp 1 tsp 1 ½ tsp
tomato calamari
Express recipe
2 4 6
Veal (diced) 350 g 700 g 1 kg
Onion (sliced) 100 g 150 g 200 g
Sweet paprika 3 tsp 1 ½ tbsp 2 tbsp
Tomato Paste 1 tbsp 2 tbsp ¼ cup
Beef Consomme 175 ml 325 ml 450 ml
Potatoes (diced) 250 g 500 g 750 g
Sour Cream (to serve) 1 tbsp 2 tbsp ¼ cup
Veal goulash
main
Page 30
2 4 6
Veal Osso Bucco 2 x 185 g 4 x 185 g 6 x 185 g
Onion (chopped) 200 g 400 g 600 g
Thyme Leaves (chopped) 2 tsp 1 tbsp 1 ½ tbsp
Chicken Stock 185 ml 375 ml 560 ml
Tomato Pasta Sauce 185 ml 375 ml 560 ml
Cannellini Beans
(canned, drained weight)
125 g 250 g 375 g
Cooked Pasta (to serve) 200 g 400 g 600 g
Veal osso Bucco
2 4 6
Olive Oil 1 tbsp 1 tbsp 1 ½ tbsp
Veal Schnitzel 4 x 75 g 8 x 75 g 12 x 75 g
Bocconcini (sliced) 100 g 200 g 300 g
Roasted Red Capsicum (sliced) 35 g 70 g 125 g
Basil Leaves 8 16 24
Tomato Pasta Sauce 250 ml 500 ml 750 ml
Cooked Pasta
(Orecchiette or Farfalle, to serve)
200 g 400 g 600 g
Toothpicks (to secure) 8 16 24
Veal rolls With Bocconcini
& tomato sauce
Express recipe
2 4 6
Olive Oil 1 tbsp 2 tbsp 2 tbsp
Veal Steak or Schnitzel 2 x 120 g 4 x 120 g 6 x 120 g
Chicken Stock 100 ml 200 ml 300 ml
Dijon Mustard ½ tsp 1 tsp 1 ½ tsp
Lemon Juice 1 tbsp 2 tbsp 2 ½ tbsp
Oregano Leaves 2 tsp 1 tbsp 1 tbsp
Cooked Baby Potatoes (to serve) 6 12 18
Veal With lemon & oregano
Express recipe
main
Page 31
2 4 6
Olive Oil 1 tbsp 1 tbsp 1 tbsp
Whole Chicken 1 kg 1 ½ kg 2 kg
Lemon (juiced, cut in half) ½ lemon ½ lemon 1 lemon
Dried Mixed Herbs ½ tsp 1 tsp 1 ½ tsp
Chicken Stock 300 ml 500 ml 750 ml
Potatoes (cut into wedges) 300 g 600 g 900 g
Whole chicken With potatoes
main
Page 32
2 4 6
Pears (peeled) 2 4 6
Red Wine 250 ml 500 ml 750 ml
Granulated Sugar 50 g 100 g 150 g
Star Anise 1 2 3
Cinnamon Stick ½ 1 1 ½
Ice Cream (to serve) 2 scoops 4 scoops 6 scoops
spiced pears
Express recipe
dessert
Page 33
2 4 6
Raisin Toast (sliced & quartered) 2 slices 4 slices 5 slices
Butter (softened) 20 g 40 g 50 g
Sweetened Condensed Milk 75 ml 150 ml 180 ml
Eggs 2 2 3
Thickened Cream 125 ml 250 ml 375 ml
Vanilla Essence ½ tsp ½ tsp 1 tsp
8 cm Ramekins (to steam) 2 4 6
Water (to steam) 300 ml 300 ml 300 ml
Bread & Butter pudding
2 4 6
Greens Chocolate Pudding Mix 85 g 170 g 260 g
Eggs ½ ½ 1
Water 3 tsp 1 ½ tbsp 2 tbsp
Sauce Mix (in Greens
Chocolate Pudding Mix Pack)
⅓ packet ⅔ packet
1 packet
Boiling Water 150 ml 300 ml 400 ml
8cm Ramekins (to steam) 2 4 6
Water (to steam) 300 ml 300 ml 300 ml
Baking Paper (to cover) ½ m ½ m ½ m
Aluminium Foil (to cover) ½ m ½ m ½ m
chocolate sponge pudding
2 4 6
Golden Syrup 1 ½ tbsp ¼ cup ½ cup
Self Raising Flour ½ cup 1 cup 1 ½ cups
Butter (softened) 43 g 85 g 125 g
Eggs 1 2 3
Vanilla Extract ¼ tsp ½ tsp 1 tsp
Brown Sugar ¼ cup ½ cup ¾ cup
8cm Ramekins (to steam) 2 4 6
Water (to steam) 300 ml 300 ml 300 ml
Baking Paper (to cover) ½ m ½ m ½ m
Aluminium Foil (to cover) ½ m ½ m ½ m
Cream (to serve) 2 dollops 4 dollops 6 dollops
golden syrup
steamed puddings
dessert
Page 34
dessert
2 4 6
Butter (melted) 100 g 150 g 150 g
Lemon (fi nely grated rind & juice) ½ 1 1
Caster Sugar ½ cup 1 cup
1 ⅓ cups
Self Raising Flour ¼ cup ½ cup ¾ cup
Milk 125 ml 250 ml 375 ml
Eggs (separated) 1 2 3
8cm Ramekins (to steam) 2 4 6
Water (to steam) 300 ml 300 ml 300 ml
Extra Butter (to grease) 5 g 10 g 15 g
Baking Paper (to cover) ½ m ½ m ½ m
Aluminium Foil (to cover) ½ m ½ m ½ m
lemon delicious
2 4 6
Milk 250 ml 500 ml 750 ml
Eggs 1 1 2
Granulated Sugar 37 g 75 g 112 g
Corn Starch 11 g 22 g 33 g
Cocoa Powder 11 g 22 g 33 g
light chocolate cream
Express recipe
2 4 6
Butter (softened) 30 g 60 g 90 g
Caster Sugar 2 tbsp
⅓ cup
½ cup
Self Raising Flour ½ cup 1 cup 1 ½ cups
Milk 90 ml 180 ml 300 ml
Eggs ½ 1 2
Sliced Peaches (canned, drained weight) 200 g 400 g 600 g
8 cm Ramekins (to steam) 2 4 6
Water (to steam) 300 ml 300 ml 300 ml
Extra Butter (to grease) 5 g 10 g 15 g
Baking Paper (to cover) ½ m ½ m ½ m
Aluminium Foil (to cover) ½ m ½ m ½ m
Cream or Ice Cream (to serve)
2 dollops/2 scoops 4 dollops/4 scoops 6 dollops/6 scoops
peach puddings
Page 35
dessert
2 4 6
Brown Sugar 2 tbsp
⅓ cup
½ cup
Dessicated Coconut
⅓ cup ⅔ cup
1 cup
Honey 1 tbsp 2 tbsp ¼ cup
Dried Mixed Fruit 40 g 80 g 125 g
Milk (Hot) 100 ml 200 ml 310 ml
Wholemeal Self Raising Flour
⅓ cup ⅔ cup
1 cup
8cm Ramekins (to steam) 2 4 6
Water (to steam) 300 ml 300 ml 300 ml
Baking Paper (to cover) ½ m ½ m ½ m
Aluminium Foil (to cover) ½ m ½ m ½ m
Cream (to serve) 2 dollops 4 dollops 6 dollops
steamed coconut & Fruit pudding
2 4 6
Eggs 1 2 3
Brown Sugar 2 tbsp
⅓ cup
½ cup
Milk 30 ml 60 ml 80 ml
Butter (melted) 20 g 40 g 60 g
Self Raising Flour ¼ cup ½ cup ¾ cup
Bicarbonate of Soda ¼ tsp ½ tsp ½ tsp
8cm Ramekins (to steam) 2 4 6
Water (to steam) 300 ml 300 ml 300 ml
Baking Paper (to cover) ½ m ½ m ½ m
Aluminium Foil (to cover) ½ m ½ m ½ m
steamed golden cake
Page 36
cook4me
REF : NC00120188 - Crédit photos : Félix Création - Michel Boudier - Getty Images - StockFood - Sucré salé - X
Loading...