other’s Day

Recipes With Love

 Happy
other’s Day

This Mother’s Day – treat and pamper the Queen of your Heart
– with our Recipes With Love collection. Melt mom’s heart
and magically put the smile on mom’s face with 8 delicious
heartwarming recipes loved by every mom.

Our warmest Mother’s Day wishes to all the amazing moms

 Citrus Gluten Free Tomato Bibimbap
Seafood Salad Carrot Cake with Wasabi (Beef Rice Bowl)
Dressing

Salmon Lemon Chawanmushi Sous Vide

and Leek Garlic Chicken Strawberry with
Parcel with and Rice White Chocolate
New Potatoes Mousse
 Citrus
Seafood Salad

Easy 15 min 1 hour. 4 portions Recipe

Origin

Ingredients
Dressing
1 orange, zest and juice
1 lemon, zest and juice
3 sprigs fresh coriander, leaves only
30 g extra virgin olive oil
½ fresh green chilli, cut into halves
1 tbsp sweet chilli sauce
30 g fish sauce
2 spring onions/shallots, trimmed and cut into slices
2 tsp rice wine vinegar
1 pinch sea salt, to taste
1 pinch raw sugar, to taste

Salad
500 g water
300 g white fish fillet, cut into pieces (3 cm)
500 g fresh boneless, skinless salmon fillet, cut into
pieces (3 cm)
300 g raw prawns, peeled or with tails intact
1-2 tbsp olive oil, for frying
300 g scallops with or without roe, cut into halves
100 g fresh baby spinach leaves, or mixed salad greens
½ red onion, cut into thin slices
fresh herbs, for garnishing
1 lemon, cut into wedges, to serve

Photography by Craig Kinder, Western Australia

Useful items:
serving jug, medium-sized non-stick frying pan, paper towel,
large bowl, refrigerator, serving platter, turner/fish slice.

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Preparation
Dressing
1. Place orange zest and lemon zest into mixing
bowl and grate 3 sec/speed 7. Scrape down sides
of mixing bowl with spatula, then repeat grating
3 sec/speed 7. Scrape down sides of mixing bowl
with spatula again.
2. Add all remaining dressing ingredients, including
orange juice and lemon juice, and blend 10 sec/
speed 6, until just combined. Take care not to
overwork your dressing to avoid splitting.
Transfer into a serving jug and set aside.

Salad
3. Place water into mixing bowl. Place Varoma dish
into position, then weigh white fish fillets into it.
4. Insert Varoma tray, then weigh salmon and
prawns onto it. Secure Varoma lid and steam
10-15 min/Varoma/speed 1, or until seafood is
cooked through. Remove Varoma dish and set
aside to cool, placing Varoma lid under the dish
to avoid drips.
5. Heat olive oil in a medium-sized non-stick frying
pan over a medium-high heat. Place scallops into
frying pan and fry on both sides until golden brown
and cooked through (approx. 1 minute each side).
Transfer scallops onto a plate lined with paper
towel to blot excess oil.
6. Once prawns, salmon and scallops have all cooled
to room temperature, transfer seafood into a
large bowl and place into refrigerator until chilled
(approx. 30-40 minutes).
7. Arrange baby spinach or mixed salad greens and Nutrition (per 1 portion)
red onion on a serving platter. Top with cooled Calories: 2857 kJ / 680 kcal | Protein: 81 g
seafood, drizzle over reserved dressing, and Carbohydrates: 9 g | Fat: 34 g | Saturated: Fat
6.6 g | Fibre: 4 g | Sodium: 1230.5 mg
garnish with fresh herbs and lemon wedges.
Serve immediately.

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 Salmon and Leek Parcel
with New Potatoes

Medium 30 min 1 hr 4 portions Recipe

Origin

Ingredients 5. Place 500 g water in mixing bowl. Insert simmering

basket and weigh in potatoes then steam 25 min/
10 g fresh dill, leaves only
Varoma/speed 1. Meanwhile, insert MEATER® in
450 g leeks, halved lengthways, then sliced (5 mm)
centre of thickest part of salmon fillet. Make sure
560 g water
180 g mascarpone
the safety notch is fully inside. Place salmon on top
1 tsp fine sea salt, plus extra to taste
of leeks, making sure not to cover MEATER® with
¼ tsp ground black pepper, plus extra to taste leek mixture. Season salmon with salt and pepper
500 g new potatoes, halved to taste. Fold over baking paper and fold in ends
600 g salmon fillet, fresh, skinless to create a large parcel. Open the Meater app and
connect to MEATER®. When connected, select “Tap
to Setup Cook”, choose fish, select salmon and
Useful Items: choose preferred target cooking status, then bake
baking paper, large baking tray, MEATER®, oven (200°C) until the Meater app indicates the desired
cooking status has been reached.

Preparation
1. Preheat oven to 200°C
2. Place dill in mixing bowl and chop 5 sec/speed 8.
Transfer to a bowl and set aside.
3. Place leeks and 60 g water in mixing bowl then,
with simmering basket in place of measuring
cup, cook 7 min/100°C/ /speed 1. Scrape
down sides of mixing bowl with spatula.
4. Add mascarpone, reserved chopped dill, salt
6. Remove simmering basket with aid of spatula.
and pepper then, without measuring cup, cook
Carefully remove MEATER® from salmon and
2 min/90°C/ /speed 1. Meanwhile, line a large
serve in portions with creamed leeks and steamed
baking tray with baking paper (approx. 50 cm x 50
potatoes.
cm). Spoon leek mixture along the middle of the
baking paper then rinse mixing bowl. Tips: The simple ingredients in this elegant dish
allow the delicate flavour of fresh salmon to shine
through. Partnered with steamed new potatoes, this
easy main can be on the table in under an hour.
 Nutrition (per 1 portion)
Calories: 2550 kJ / 609 kcal | Protein: 37 g
Carbohydrates: 25 g | Fat: 39 g | Fibre: 5.2 g

other’s Day | 7
Photography by Cristian Barnett, UK
 Nutrition (per 1 portion)
Calories: 3782 kJ / 904 kcal | Protein: 77 g
Carbohydrates: 49 g | Fat: 42 g | Fibre: 2 g

Photography by Renee Anjanette, USA

8| other’s Day
 Lemon Garlic
Chicken Rice

Easy 25 min 1h 10 min 6 portions Recipe

Origin

Ingredients
2 ½ oz soy sauce 35 oz water
1 oz extra virgin olive oil 3 sprigs fresh rosemary, plus extra to
1 tsp sesame oil garnish
1 bunch fresh chives (approx. 1 oz),
1 ½ tsp sweet paprika plus extra to garnish
8 garlic cloves 4 lemons, sliced, plus extra to
2 in. fresh ginger garnish
3 tsp ground turmeric, divided 1 oz sweetened dried cranberries
1 whole chicken, organic (5 lb)
Useful Items:
11 oz jasmine rice
large bowl

Preparation
1. Place soy sauce, olive oil, sesame oil, paprika, garlic, ginger and 2 tsp turmeric
into mixing bowl and chop 10 sec/speed 8.
2. Place chicken in a large bowl and rub with soy marinade. Insert simmering basket
into mixing bowl and weigh in rice. Remove simmering basket with spatula and
rinse rice under cold running water until water runs clear. Set aside to drain.
3. Place water and 1 tsp turmeric into mixing bowl. Place marinated chicken into
Varoma dish, set Varoma into position and pour any remaining marinade over
chicken. Top chicken with rosemary and chives, stuff chicken cavity with half
the lemons and arrange remaining lemons around chicken. Secure Varoma lid
and steam 60 min/Varoma/speed 3.
4. Carefully remove Varoma dish and insert simmering basket with reserved
rice. Add cranberries to rice. Set Varoma with chicken back into position
over rice, secure Varoma lid and mix 4 sec/speed 6, to wet rice.
Steam 16 min/Varoma/speed 3.
5. Serve chicken over rice, garnish with chives, rosemary, lemons and a drizzle of
steaming liquid.
Tips: For a 3.5 lb chicken: before adding rice steam chicken 42 min/Varoma/
speed 3.
 Gluten Free Carrot
and Almond Cake

Easy 25 min 2h 30 min 12 slices Recipe

Origin

Ingredients Preparation
Almond and carrot cake Almond and carrot cake
100 g grapeseed oil, plus extra for greasing 1. Preheat oven to 170°C. Grease and line a cake tin (20 cm)
220 g blanched almonds and set aside.
300 g carrot, cut into pieces 2. Place almonds into mixing bowl and mill 5-10 sec/speed 7
1 tsp natural vanilla extract or to a fine powder consistency. Transfer into a bowl and set
3 eggs aside.
150 g light brown sugar
3. Place carrot into mixing bowl and grate 5 sec/speed 6.
2 tsp gluten free baking powder
2 tsp ground cinnamon 4. Add all remaining ingredients, including reserved almond
meal, and mix 10 sec/speed 5. Scrape down sides of mixing
2 tsp ground ginger
bowl with spatula.
1 pinch salt
5. Pour into prepared tin and bake for 45-60 minutes (170°C)
Frosting or until a wooden skewer inserted into the centre of the cake
120 g raw sugar comes out clean. Allow cake to cool for 30 minutes in tin,
then transfer onto a wire rack to cool completely. Clean and
½ orange, zest only, no white pith
dry mixing bowl.
90 g unsalted butter
125 g cream cheese Frosting
6. Place sugar and orange zest into mixing bowl and mill
Decoration 50 sec/speed 10.
1 tbsp walnuts
7. Scrape down sides of mixing bowl with spatula and mill
1 tbsp shelled unsalted pistachio nuts 50 sec/speed 10.
almonds, for decorating
hazelnuts, without skin, for decorating 8. Add butter and chop 5 sec/speed 5.
pecans, for decorating
9. Add cream cheese and mix 25 sec/speed 5. Spread frosting
Useful Items: onto completely cooled cake, then place into refrigerator to
oven, round cake tin (20cm), baking paper, set for 30 minutes. Clean and dry mixing bowl.
bowl, wooden skewer, wire rack, refrigerator
Decoration
10. Place walnuts and pistachios into mixing bowl and chop
8 sec/speed 4. Remove cake from refrigerator and decorate
with chopped nuts and whole almonds, hazelnuts and pecans
before serving.
10 | other’s Day
 Nutrition (per 1 slice)
Calories: 1491.1 kJ / 355 kcal | Protein: 7.7 g
Carbohydrates: 25.3 g | Fat: 25 g | Saturated Fat: 7.6 g
Fibre: 3.4 g | Sodium: 162 mg

other’s Day | 11
Photography by Craig Kinder, Western Australia
 Tomatoes with
Wasabi Dressing

Easy 10 min 10 min 4 portions Recipe

Origin

Ingredients Preparation
600 g ripe tomatoes (assorted), cut into slices, 1. Place a large bowl onto mixing bowl lid and weigh
halves and wedges (see Tip)
tomatoes into it. Set aside.
10 sprigs leeks, halved lengthways, then sliced (5 mm)
4 sprigs fresh flat-leaf parsley, leaves only 2. Place chives, parsley and spring onion/shallot into
1 spring onion/shallot, trimmed and cut into thirds mixing bowl and chop 3 sec/speed 7. Scrape down
125 g mascarpone cheese sides of mixing bowl with spatula.
100 g milk
3. Add mascarpone, milk, wasabi, salt and pepper,
15 - 20 g wasabi paste
then mix 5 sec/speed 4.
½ tsp salt
2 pinches ground black pepper 4. To serve, arrange tomatoes decoratively onto a
snow pea sprouts, for garnishing serving platter. Top with teaspoonfuls of wasabi
extra virgin olive oil, for drizzling dressing and garnish with snow pea sprouts. Drizzle
with olive oil before serving.
Useful Items:
large bowl, serving platter Tips: We used mini Roma, coloured cherry and
vine-ripened tomatoes in our salad.

Nutrition (per 1 portion)

Calories: 992 kJ / 236.2 kcal
Protein: 3 g | Carbohydrates: 8.5 g
Fat: 20.8 g | Saturated Fat: 10.5 g
Fibre: 3 g | Sodium: 457.9 mg

12 | other’s Day Photography by Craig Kinder, Western Australia

 Nutrition (per 1 portion)
Calories: 487.8 kJ / 116.2 kcal
Protein: 15.6 g | Carbohydrates: 1.4 g
Fat: 5.3 g | Saturated Fat: 1.4 g
Fibre: 0.3 g | Sodium: 836.3 mg

Photography by Craig Kinder, Western Australia

Chawanmushi Preparation
1. Ensure 4 ramekins (approx. 6-8 cm) fit comfortably
into the Varoma dish, then set aside.
2. Place 450 g of the water into mixing bowl and
heat 9 min/100°C/speed 1.
Easy 15 min 1h 45min 4 portions Recipe 3. Add dashi powder and mix 5 sec/speed 4 or until
Origin
dissolved. Transfer into a jug and set aside to
cool completely (approx. 1 hour ).
Ingredients 4. Place eggs into mixing bowl and mix 10 sec/speed 2.
1050 g water
5. Add cooled dashi stock, soy sauce, rice wine and
1 tsp dashi powder (see Tips)
salt and mix 10 sec/speed 2, or until combined.
4 eggs
2 tsp soy sauce
Strain custard mixture through a fine mesh sieve
1 tbsp rice wine
into a jug and set aside. Rinse mixing bowl.
¼ tsp salt 6. Divide mushrooms and prawns equally between the
3 shiitake mushrooms, stems removed and cups 4 ramekins. Gently pour custard mixture on top and
cut into slices (approx. 5 mm)
cover each ramekin with aluminium foil.
8 raw prawns, peeled and deveined (approx. 100 g)
2 spring onions/shallots, cut into thin slices, for garnishing 7. Place remaining 600 g water into mixing bowl. Place
Varoma dish into position and place ramekins into
Varoma dish. Secure Varoma lid and steam 12 min/
Useful Items:
Varoma/speed 1. Remove Varoma lid and carefully
jug, fine-mesh sleve, aluminium foil, ramekins (6cm)
rotate custards to ensure even cooking. Secure
Varoma lid and steam 6 min/Varoma/speed 1, or
Tips: Dashi is a Japanese stock or broth made from until custards are set and a toothpick inserted into
kombu (dried kelp), Bonito flakes (dried and smoked the centre comes out clean. Carefully remove from
skipjack tuna shaved into thin flakes), anchovies, Varoma, garnish with spring onions/shallots and
sardines or a combination of all of the above. serve warm.
 Bibimbap
(Beef Rice Bowl)

Easy 1h 5 min 1h 25 min 4 portions Recipe

Origin

Ingredients
Beef
2 garlic cloves
450 g rump steak, diced (2 cm) then frozen for 30 minutes
1 tbsp sesame oil, plus extra for drizzling
1 tbsp dark soy sauce, plus extra for drizzling
2 tsp white wine vinegar
1 tbsp cornflour
2 tsp caster sugar
1 pinch fine sea salt
1 pinch ground black pepper
Sauce
2 garlic cloves
30 - 40 g Korean chilli paste (gochujang), to taste
1 ½ tbsp caster sugar
1 ½ tbsp sesame oil
1 tbsp sesame seeds
1 tbsp soy sauce
1 tbsp water
½ tbsp white wine vinegar

Vegetables and Assembly

1000 g water
350 g white long grain rice
200 g carrots, cut in matchsticks (4 cm x 3 mm)
200 g courgettes, cut in matchsticks (4 cm x 3 mm)
100 g fresh shiitake mushrooms
150 g fresh beansprouts
vegetable oil, for frying
4 medium eggs
4 tbsp kimchi, for serving (optional)
2 sheets nori seaweed, cut in thin strips

Useful Items:
large frying pan, hob

Photography by Cristian Barnett, UK

 Preparation
Beef
1. Place garlic in mixing bowl and chop 5 sec/speed 5. Scrape
down sides of mixing bowl with spatula.
2. Add beef and chop Turbo/2 sec/2 times.
3. Add oil, soy sauce, vinegar, cornflour, sugar, salt and pepper
then mix 5 sec/ /speed 3. Transfer to a bowl and set aside.
Clean mixing bowl.
Sauce
4. Place garlic in mixing bowl and chop 3 sec/speed 5. Scrape
down sides of mixing bowl with spatula then chop again 3 sec/
speed 5.
5. Add remaining sauce ingredients and mix 10 sec/speed 3.
Transfer to a bowl and set aside.
Vegetables and Assembly
6. Place water in mixing bowl. Insert simmering basket and
weigh in rice. Rinse 5 sec/speed 7 then steam 10 min/
Varoma/speed 2.
7. Place Varoma dish into position then weigh in carrots
and courgettes. Cover Varoma and steam
6 min/Varoma/speed 2.
8. Insert Varoma tray and weigh mushrooms and beansprouts
onto it. Cover Varoma and steam
4-6 min/Varoma/speed 2 until vegetables and rice are
cooked. Meanwhile, heat vegetable oil in a large frying pan
over a medium heat and fry reserved beef for 5-7 minutes until
cooked. Cover to keep warm then set aside.
9. Drizzle cooked vegetables with a little sesame oil and soy
sauce then transfer each vegetable to a dish (keeping them
separate) and cover to keep warm.
10. In the same frying pan, add vegetable oil and fry eggs until
whites are cooked and yolks are runny.
11. To serve, divide rice between 4 serving bowls and arrange
steamed vegetables and beef on top. Top each with a fried egg
and garnish with nori and kimchi (if using). Drizzle over each 1
Tbsp reserved sauce and serve,
Nutrition (per 1 portion) mixing well before eating.
Calories: 3258 kJ / 775 kcal | Protein: 43 g
Carbohydrates:92 g | Fat: 25 g

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 Nutrition (per 1 portion)
Calories: 2016.9 kJ / 480.2 kcal
Protein: 6.8 g | Carbohydrates: 29.9 g
Fat: 37.5 g | Saturated Fat: 23.6 g
Fibre: 2.1 g | Sodium: 250.6 mg

Photography by António Nascimento, Portugal

Sous Vide Strawberries

with White Chocolate Mousse

Medium 15 min 2h 6 portions Recipe

Origin

16 | other’s Day
Ingredients Preparation

White chocolate mousse White chocolate mousse

20 g salted butter 1. Place butter into mixing bowl and melt 2 min/50°C/speed 2.
70 g biscuits of choice (see Tips)
40 g brown sugar
2. Add biscuits and sugar and chop 5 sec/speed 6. Divide evenly
between 6 small serving glasses and set aside until needed.
200 g pouring (whipping) cream
100 g white chocolate, broken into pieces Clean and dry mixing bowl.
(see Tips)
3. Insert butterfly whisk. Place cream into mixing bowl and
250 g cream cheese, softened whip until soft peaks form/speed 3, watching carefully
1 tsp vanilla bean paste through hole in mixing bowl lid to avoid overwhipping.
Sous vide strawberries Remove butterfly whisk. Transfer into a large bowl and set
aside. Thoroughly clean and dry mixing bowl.
400 g strawberries, trimmed and cut into
halves
4. Place chocolate into mixing bowl and chop 5 sec/speed 9.
2 tbsp orange juice (see Tips)
1 tbsp pure maple syrup (see Tips) 5. Scrape down sides of mixing bowl using spatula, then melt
8 fresh basil leaves (optional) 1 min 30 sec/50°C/speed 1 or until smooth.
water, to fully submerge bags (not 6. Add cream cheese, vanilla and one-quarter of the reserved
higher than the 2L maximum fill level)
whipped cream, then blend 20 sec/speed 3.
30 g lemon juice (approx. ½ lemon) or 1
level tsp ascorbic acid powder 7. Scrape down base and sides of mixing bowl with spatula then
blend for a further 5 sec/speed 3. Transfer into large bowl with
Useful Items: remaining whipped cream and gently fold in using spatula.
refrigerator, tongs, large bowl, sous vide Spoon mousse evenly between glasses over biscuit base.
bags, vacuum sealer, small serving glasses Transfer into refrigerator for a minimum of 1 hour or overnight.
Clean mixing bowl.
Sous vide strawberries
Tips: We used digestive biscuits, but you
8. Place 200 g of the strawberries, 1 tablespoon of the orange
can use any firm biscuit you like.
juice, 2 teaspoons of the maple syrup and 4 of the basil leaves
You can replace the orange juice with (optional) into a sous vide bag (18 cm x 16.5 cm - see Tips),
orange or berry liqueur in this recipe.
spread out in a single layer, and seal using a vacuum sealer
You can replace the maple syrup with as per manufacturer’s instructions (see Tips). Repeat with
sugar of choice in this recipe.
another sous vide bag and remaining strawberries, juice, syrup
If you do not have a vacuum sealer, use and basil (optional).
the water displacement method: Fill
a large container or bowl with water. 9. Insert blade cover as per instructions. Place sealed bags with
Place 200 g strawberries and other strawberries into mixing bowl and add enough water to fully
ingredients into a snap lock bag and
seal, leaving a gap of approx. 3 cm still
submerge bags (not higher than the 2L maximum fill level).
open. Slowly submerge bag into the Remove bags from mixing bowl and set aside. Add lemon juice
water (pressure from the water will to mixing bowl and warm up Sous-vide -/15 min/80°C.
force the air out), sealing bag closed
just before it is completely submerged. 10. Place bags, side by side, into mixing bowl, ensuring bags are
We recommend using high quality completely covered with water, then start Sous-vide -/18
snap lock bags. Look for bags made min/80°C. Carefully remove bags using tongs and set aside
without BPA (Bisphenol A), which are
to cool completely (see Tips). Discard basil leaves. Spoon
widely available from major retailers.
Polythene bags are not suitable for strawberries and any cooking juices over mousse before serving.
cooking food.
 other’s Day
Recipes With Love

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