Home Appliances
Happy and replete without meat.
Going meat-free doesn’t mean that you have to compromise on taste or nutrition. With a little creativity, you can transform the fresh vegetables in your fridge into a scrumptious meals. To prove it, try our easy-to-prepare, full-flavoured and satisfying 3-course vegetarian dinner.
Three courses that give veg the edge.
Halloumi and pesto-stuffed portobello mushrooms.
Kick off any dinner party with this fun fungi starter that combines fresh pesto with creamy halloumi and juicy portobello mushrooms. Serve them topped with parmesan cheese and baked in the oven and no one will even notice the lack of meat.
- Prep time: 30 minutes
- Cooking time: 2 hours
- Serves 4
Celeriac dauphinoise.
Dauphinoise is a French classic made by baking sliced potatoes in milk. Our recipe puts a healthy twist on the originial by adding celeriac – a nutritious root vegetable – to the spuds. Like a warm hug, this comforting, thyme-infused baked gratin is best enjoyed with loved ones.
- Difficulty: Medium
- Servings: 4
- Prep time: 20 mins
- Cooking time: 90 mins
Matcha fondue.
Leave your guests with sweet memories and conclude your feast with our matcha fondue. Dunking strawberries, glutinous rice balls, any other favourite fruit or confection into a warm, luscious pool of matcha and chocolate makes for a fantastic fusion of eastern and western flavours as well as a showstopping finale to a meal.
- Difficulty: Easy
- Servings: 2
- Prep time: 30 mins
- Cooking time: 10 min
Plan for more plants on your plate. More vegetarian options.
Are you ready to explore more vegetarian options? With our range of meat-free recipes, there’s never a dull moment or mouthful.
Sunday morning shakshuka.
- Difficulty: Easy
- Servings: 4
- Prep time: 10 mins
- Cooking time: 15 mins
Fruit and nut granola bar.
- Difficulty: Easy
- Servings: 4–6
- Prep time: 20 mins
- Cooking time: 120 mins
Ingredients.
| 20 g mini chocolate chips | 40 g pumpkin seeds |
| 30 g cashew nuts | 55 g honey |
| 30 g dried apricot | 60 g butter |
| 30 g dried cranberry | 250 g rolled oats |
| 30 g light brown sugar | A pinch of rock salt |
| 40 g almonds |
Method.
1. Set the oven to 4D HotAir mode and preheat to 200°C.
2. Separate the pumpkin seeds, almond nuts and cashew nuts into separate rows on a baking tray. Spread the rolled oats evenly across the base of another try and roast everything for about 10 minutes, until the contents turn brown.
3. Roughly chop the roasted cashew nuts and almond in a hand blender.
4. Chop the dried apricots into smaller pieces with a knife.
5. Set the hob to medium and melt butter in a pan. Then, add the honey and brown sugar. Stir until the brown sugar has dissolved completely and set the syrup mixture aside.
6. Mix the roasted oats, blended nuts, roasted pumpkin seeds, dried apricots, dried cranberries and a pinch of rock sea salt together with the honey and brown sugar syrup. Allow the mixture to cool slightly in the bowl.
7. Line parchment paper on a 8” X 6” tray, leaving excess on the side.
8. Spread the granola onto the tray and press it down to compress and level it.
9. Scatter chocolate chips onto the granola bar and cover it with another piece of parchment paper.
10. Chill the tray of granola in the freezer for about 45 minutes, checking at 15-minute intervals to make sure that it isn't frozen. Remove the tray from the freezer when the granola slab has hardened. Chop the slab into equal portions with a knife and wrap the pieces in cling-film for storage.
Pomegranate, kale and nut salad.
- Difficulty: Easy
- Servings: 2
- Prep time: 30 mins
- Cooking time: 20 mins
Ingredients.
| Salad | Dressing |
| 1 pomegranate | 50 ml extra-virgin olive oil |
| 1 small endive | 50 g shallots |
| 40 g cashew nuts | 1 tbsp red wine vinegar |
| 40 g whole almonds | 2 tbsps honey |
| 120 g egg white | Cracked black pepper to taste |
| 200 g green kale | Salt to taste |
| 2 tbsps butter | |
| A pinch of cracked black pepper | |
| A pinch of salt |
Method.
1. Using a hand blender, chop the shallots finely and set aside.
2. Blend the red wine vinegar and honey until they are well combined. Gradually blend in small portions of olive oil to form an emulsion. Add salt and pepper to taste.
3. Mix the chopped shallots into the mixture and set aside.
4. Chop the kale into smaller pieces.
5. Peel and slice the endive into thin slices.
6. Deseed the pomegranate and store the seeds in a bowl.
7. Preheat the oven in 4D HotAir mode to 180°C.
8. Separate cashew and almond nuts into two rows on the same tray and roast them for about 12 minutes or until they are brown.
9. Add ½ tablespoon of salt to a pot of boiling water and cook the chopped kale for about 3 minutes. Strain it when done.
10. Melt 2 tablespoons of butter in a heated pan and scramble egg whites. Season with a pinch of salt and pepper.
11. Assemble kale, endive, almonds, cashew nuts and egg whites in a bowl. Drizzle the dressing and sprinkle pomegranate over everything.
Rigatoni with tomato sauce.
- Servings: 4
- Cooking time: 25-30 minutes
Ingredients.
| 250 g pasta - rigatoni or penne | Freshly ground pepper |
| 1 red pepper, about 150 g | Sugar |
| 1 green pepper, about 150 g | 400 ml tomato sauce |
| 250 g green asparagus | 2 tbsps frozen herbs |
| 1 medium onion | 2 tbsps frozen herbs |
| 20 g butter or olive oil | Butter or olive oil to grease the casserole |
| Sea salt | 60 g pecorino cheese, freshly grated, as garnish |
| Oven settings: circulated air grilling, 160°C, added steam setting 02, cooking time: 25-30 minutes. Alternative setting: circulated air grilling 190°C. Cooking time: 20-25 minutes. | |
Method.
1. Cook the pasta in plenty of salted water until almost "al dente", rinse in cold water and leave to dry off well.
2. Wash, halve, core and trim the peppers. Cut them into cubes of 1 cm in size. Peel the lower third of the asparagus and cut into pieces 2 cm long. Peel and finely dice the onion. Melt the butter and sweat the onions in a hot pan until it turns translucent. Add the pepper cubes and asparagus, sweating them briefly, too. Season with sea salt, pepper and sugar.
3. Mix the pasta with the sweated vegetables and the sauce. Add the frozen herbs and season to taste once again.
4. Grease the ovenproof dish, fill it with half of the pasta mixture and sprinkle with half of the pecorino cheese. Spread the rest of the pasta on top and sprinkle with the remaining pecorino cheese.
5. Place the dish on an oven rack at the second level from the top and bake for 20-30 minutes depending on your chosen oven settings.
Baked barley risotto with spring veg.
- Prep time: 10 mins
- Cook time: 70 mins
- Serves: 4
Ingredients.
| 2 tbsps olive oil | ½ cup finely grated parmesan |
| 1 leek, thinly sliced | 2 tbsps chopped fresh parsley |
| 2 cups pearl barley, rinsed | 1 tsp finely grated lemon rind |
| 1 litre (4 cups) vegetable stock | 1 tbsp lemon juice |
| 1 zucchini, halved and thinly sliced | Crumbled Persian feta, to serve |
| 1 bunch asparagus, trimmed, cut into 2 cm lengths |
Method.
1. Preheat Bosch oven to 4D HotAir 180°C.
2. Heat oil in a large (16-cup capacity), flameproof casserole over medium heat. Add leek, stirring occasionally, until soft. Add barley and stir for 1 minute. Add vegetable stock and bring to boil. Cover with a lid.
3. Cook in the oven for 50 minutes. Remove and add the zucchini and asparagus before recovering with the lid and returing to the oven for a further 10-20 minutes, or until barley is tender and liquid is almost fully absorbed.
4. Stir in parmesan, parsley, rind and juice.
5. Sprinkle with feta and serve immediately.
Roasted pumpkin and garlic soup.
- Prep time: 40 mins
- Cook time: 10 mins
- Serves: 4
Ingredients.
| 1.4 kg butternut pumpkin, diced | 1 onion, finely chopped |
| 4 cloves garlic, unpeeled | 1 litre (4 cups) vegetable stock |
| ¼ cup olive oil | Sour cream to serve |
| Salt and pepper to taste | Chopped fresh chives to garnish |
Method.
1. Preheat your Bosch oven in 4D HotAi mode tor 200°C. Line two oven trays with baking paper.
2. Toss pumpkin and garlic with 2 tablespoons of the oil in a large bowl. Spread across the prepared trays. Season with salt and pepper.
3. Cook in the oven for about 20–25 minutes or until golden brown and tender.
4. Squeeze garlic out of its skin.
5. Heat the remaining oil in a large saucepan or stockpot over medium heat. Add the onion and cook, stirring occasionally until soft. Add the pumpkin, garlic and vegetable stock. Bring to boil and simmer uncovered, stirring occasionally for 10 minutes.
6. Using a Bosch hand blender, blend the soup until smooth.
7. Serve with sour cream and garnish with chives.
Eggnog, bread and butter pudding.
- Difficulty: Medium
- Servings: 6
- Prep time: 45 mins
- Cooking time: 30 mins
Ingredients.
| 5 large pain au chocolate | 5 g vanilla extract |
| 250 g whipping cream | 2 g nutmeg powder |
| 160 g eggs | 2 g cinnamon powder |
| 50 g sugar | 15 g rum |
| 200 g milk | 2 tbsps softened butter |
Method.
1. Preheat oven to 165°C fan forced and fill the baking tray with water.
2. Blend eggs, vanilla extract, nutmeg powder, cinnamon powder and sugar in a food processor or whisk by hand.
3. Next add the milk and cream to the mixer and belnd the ingredients well to combine before setting the mixture aside.
4. Brush the muffin pan with butter and cut the pain au chocolate into pieces. Place the pieces in the muffin pan.
5. Strain the egg mixture through a sieve and add rum to it.
6. Pour the liquid over the pain au chocolate until it reaches each indentation's rim.
7.Bake the eggnog, bread and butter pudding in the oven for 20 minutes.
Guinness and chocolate cake.
- Difficulty: Medium
- Servings: 8–10
- Prep time: 40 mins
- Cooking time: 90 mins
Ingredients.
| Cake | Icing |
| 250 ml guinness stout | 120 g icing sugar, sifted |
| 250 g unsalted butter | 60 g soft butter |
| 75 g cocoa powder | 2 tbsps guinness stout |
| 400 g castor sugar | 120 g dark chocolate (50–55% cocoa solids) |
| 142 g sour cream | 50 g walnut pieces, finely chopped |
| 2 large eggs | |
| 1 tbsp vanilla extract | |
| 275 g plain flour | |
| 2½ tsps bicarbonate of soda |
Method.
Prepare the cake.
1. Preheat the oven to 180ºC in fan mode. Grease and flour 9-inch baking tin.
2. Slowly heat the stout and butter in a large saucepan until the butter has completely melted. Next, whisk in the cocoa and sugar, before letting the mixture cool slightly.
3. Whisk the sour cream, eggs and vanilla in a kitchen machine, then add the cocoa and stout mixture. Blend everything on low speed.
4. Slowly add flour and bicarbonate of soda to the batter in the kitchen machine before whisking it on under medium speed.
5. Pour the batter into the greased baking tin and bake for 45 minutes to an hour.
6. Let the cake cool completely in the tin or on a cooling rack.
Prepare the icing.
1. Melt the chocolate in a bowl set over hot water. Make sure that the bottom of the bowl doesn't touch the water as this is not a bain-marie.
2. When chocolate has melted, remove the bowl from the water and allow it to cool slightly.
3. Beat the icing sugar and butter together very well, then gradually add the stout and melted chocolate in batches. Continue whiping until firm peaks form.
4. Spread the icing on the cake, then sprinkle the chopped walnuts on top.
5. Allow the icing to firm and set before serving.
Mango and cardamom with fresh whipped cream.
- Difficulty: Easy
- Servings: 8
- Prep time: 30 mins
- Cooking time: 60 mins
Ingredients.
| 2 large mangoes, peeled and depipped | 50 g icing sugar |
| 5 green cardamom pods, deshelled | 4 tbsps dark rum |
| 2 large limes | 400 ml whipping cream |
Method.
1. Purée the flesh of one mango.
2. Cut the other mango into cubes and coat with icing sugar.
3. Scoop the puree into shot glasses, then place mango cubes on top of the purée.
4. Grind the seeds from the green cardamom pods into powder.
5. Mix lime juice, rum and the cardamom powder in a bowl.
6. In a separate bowl, whip the cream.
7. Pour the cardamom, lime and rum mixture into the cream during the whipping process.
8. Place the cream mixture on top of the mango purée.
9. Finally, garnish with lime zest.
