Leftover dressing can be refrigerated up to 1 week.

For a more complete dish, serve with raw vegetables or fruits (tomatoes, grapes, apples), or a potato salad.

This recipe is ideal for the diet of women over 50 because the lentils and halloumi provide an excellent source of protein. Protein requirements increase with age and should be met as much as possible to keep muscles, cell function and the immune system healthy. Lentils also provide a valuable source of fibre, which can help with digestive problems. A high vegetable content helps to keep the energy balance in balance, as the need for energy decreases with increasing age due to a reduced metabolic rate. Vegetables contain few calories but a high nutrient density and therefore support the energy balance. The olive oil used provides healthy polyunsaturated fatty acids, which are crucial for maintaining healthy blood vessels and the cardiovascular system.

Replace gemelli pasta with fusilli or strozzapetti pasta.

Do not leave the barbecue unattended, as seafood is a delicate protein and requires attention. Depending on the seafood quality, thickness and type of barbecue used, grilling time may differ.

To make your own mayonnaise, please refer to the recipe on Cookidoo®.

It is very important when preparing ceviche to use the freshest fish available.

For best results and to avoid crushing ingredients or getting the spirals tangled in the blade, the vegetables and fruit pieces should be at least 4 cm long and maximum 10-11 cm long. Keep this in mind when shopping and preparing your ingredients so as to choose and cut them accordingly.

To save time, cook the bacon and scallops while the peas are cooking.

When in season, use fresh broad beans instead of frozen beans.

Leftover dressing can be refrigerated up to 1 week.

Substitute caramelised sugar in step 9 with honey.

Replace gemelli pasta with fusilli or strozzapetti pasta.

Chicken 65 is served in many Indian restaurants and was created at a famous hotel restaurant called Buhari. Though the true origins of the recipe are debated, some versions believe it was the 65th dish on the menu, whereas other versions claim that the chicken used had been reared for 65 days, or that 65 chillies were used to make it spicy.

To make your own cabbage blend: place 8 oz napa cabbage, in pieces (2 in.) into mixing bowl and shred 3 sec/speed 4 . Transfer to a bowl and repeat with another 8 oz napa cabbage, in pieces (2 in.). Transfer to bowl with reserved shredded cabbage and set aside. Place 8 oz purple cabbage, in pieces (2 in.), 5 green onions, in pieces ( 1 in.) and 3 oz carrots, in pieces (1 in.) into mixing bowl and shred 3 sec/speed 5 . Transfer to bowl with napa cabbage and continue with recipe.

To use your blade cover and peeler refer to the user manual for instructions on inserting and removing.

Serve Chicken Liver Pate with fresh baguette, or an assortment of crackers and toast points.

Make sure steam can circulate when placing chicken in the Varoma. Ensure some holes remain unobstructed for steam to circulate and allow for even cooking.

Waiting time can be used to prepare the vegetables and fruit garnish. Use any leftovers if available.

To butterfly shrimp, shell the shrimp and remove the tail. Insert a knife about three-quarters of the way into shrimp near the head and cut nearly all the way down the center of the shrimp's back to the tail. Remove the vein with the tip of your knife. Using your hands, open the flesh of the shrimp until it lies flat.

It is very important when preparing ceviche to use the freshest fish available.

Quinoa is another fantastic source of protein. Try this dish with healthy omega-3 rich salmon, or our Goat’s Cheese and Caramelised Onion Quinoa Tart on Cookidoo® for a vegetarian option.