Ingredients: 50 grams butter, 1 red onion, 2 garlic cloves, 2 tablespoons syrup, 1 tin tomato puree, 1 mespunt cajun spices, 1 teaspoon cinnamon, 1 star anise, 2 pork scallops, 100 grams snow peas, 2 onions, 1 red pepper, 125 grams bean sprouts, noodles,

Make a day ahead the marinade (or at the latest 12 hours in advance). Melt 50 grams of butter. Cook in the butter 1 finely chopped red onion and 2 finely chopped garlic cloves. Add, as the onion has softened, 2 tablespoons syrup, 1 tin tomato puree, 1 pinch cajun spices, 1 teaspoon cinnamon and 1 star anise. Bring to the boil while stirring. Lower the heat and let it simmer for 5 minutes. Let the marinade cool completely. Cut 2 pork scallops each into 3 pieces. Rub the pork scallops well with the marinade. Place the marinated pork scallops in a lockable bowl. Add the rest of the marinade and turn the closed bowl in the refrigerator.

Preheat the oven at 180 degrees (fan). Scrape excess marinade from the pork scallops. Explain the pork scallops in a ovenproof dish. Put the ovenproof in the preheated oven for about 15 to 20 minutes.

The stirfried vegetables are prepared in the Actifry. Add to the ‘thick’ marinade 50 ml of water so you get a sauce. Put in the Actifry 1 tablespoon oil, 100 grams snow peas, 2 chopped onions, 1 red pepper and the marinade sauce. Turn the Actifry approximately 10 minutes on. Then add 125 grams bean sprouts and turn on the Actifry for another 5 minutes. Prepare the noodles according pack instructions. Serve the marinated pork scallops and stirfried vegetables with noodles.

The stirfried vegetables you can also wok. Heat oil in a wok. Stir fry 2 chopped onions until the onions are soft. Then add 100 grams snow peas and 1 chopped red pepper. Stir fry about 5 minutes. Make the marinade with 50 ml of water to a sauce. Pour the marinade sauce to the vegetables and add 125 grams bean sprouts. Heat it well. Serve the stirfried vegetables with the marinated pork scallops and noodles. Enjoy!

Ingredients: penne, 300 grams cauliflower, 50 grams butter, 50 grams flour, 500 ml milk, 1 tablespoon mustard, 150 grated cheese, 3 tomatoes, thyme, breadcrumbs,

Preheat the oven at 180 degrees. Boil penne and 300 grams cauliflower al dente. Meanwhile make a cheese sauce. Melt 50 grams butter. Add 50 grams flour and fry briefly. Then add gradually 500 ml milk, while stirring. Cook briefly and then remove the sauce from the heat. Stir in 1 tablespoon mustard and 150 grams grated cheese. Drain the cauliflower and penne and place in a ovenproof dish. Pour the cheese sauce over it. Cut 3 tomatoes into slices and top it on the dish. Sprinkle a little thyme leaves, breadcrumbs and grated cheese. Put the ovenproof dish approximately 25 minutes in the preheated oven. Enjoy!

Time for a cake to bake with cookie spices. It was a ‘Quatre Quarts Cake’, a cake consisting of 4 equal parts. See the ingredients for the exact amounts.

Ingredients: 4 eggs, 250 grams sugar, 250 grams butter, 250 grams flour, 1 pinch salt, 1 sachet vanilla sugar, 1 tablespoon cookie spices,

Preheat the oven at 170 degrees. Mix 4 eggs with 250 grams of sugar until you have a creamy mixture. This could take several minutes before you get this creamy mixture. Melt 250 grams butter. Add to the creamy egg mixture 250 grams flour, melted butter, a pinch of salt and 1 sachet vanilla sugar. Mix this with a whisk to a good batter. Pour half the batter in a greased and floured cake tin. Mix the remaining batter with 1 tablespoon cookie spices. Mix this well with the batter. Pour this batter also in the cake tin. Put it cake tin approximately 60 minutes in the preheated oven. Let the cake cool well before you get it from the cake tin. Enjoy!

Ingredients: noodles, 200 grams broccoli, 1 chicken breast, 2 tablespoons soy sauce, 4 tablespoons sweet chilli sauce, 125 grams bean sprouts, 3 spring onions 3,

Boil the noodles according pack instructions. Boil 200 gram broccoli al dente. Cut 1 chicken breast into dices and season with salt and pepper. Bake the chicken breast in hot oil until it is golden brown. Add the broccoli and stir fry briefly. Then add 2 tablespoons soy sauce and 4 tablespoons sweet chilli sauce andbring it to the boil. Finally, add 125 grams bean sprouts and 3 chopped spring onions. Stir fry about 5 minutes. Serve with noodles. Enjoy!

Ingredients: rice, 1 chicken breast, salt, pepper, 1 onion, 1 garlic clove, 200 grams beans, 250 grams mushrooms, 1 tablespoon mustard, 1 tablespoon honey, 100 ml cream,

Boil the rice according pack instructions. Season 1 diced chicken breast with salt and pepper. Put in the Actifry 1 tablespoon oil and the diced chicken breast. Bake the chicken breast about 5 minutes. Then add 1 chopped onion, 1 finely chopped garlic clove, 200 grams beans, 250 grams sliced mushrooms, 1 tablespoon mustard, 1 tablespoon honey and 100 ml cream. Put the Actifry on for about 20 minutes. Serve with the rice.

Stir frying in the wok is also possible. Bake 1 chopped onion with 1 finely chopped garlic clove until the onion has softened. Meanwhile season the chicken breast with salt and pepper. Add the chicken breast to the onion. Bake the chicken breast golden brown. Then add 200 grams beans and stir fry this 5 minutes. Then add 250 grams sliced mushrooms and stir fry the mushrooms until soft. Add 100 ml cream, 1 tablespoon honey and 1 tablespoon mustard. Bring to the boil briefly and then let the it simmer for about 15 minutes. Serve with the rice. Enjoy!

We remain testing with the Actifry . It became a vegetable dishes from the accompanying booklet of Mathijs Vrieze . Adding plain boiled rice.

Ingredients: Rice, 2 garlic cloves, rosemary, 1 zucchini, 1 orange pepper, 175 grams small mushrooms, 2 red onions, pepper, salt,

Prepare the rice according to the pack instructions. Fruit in the Actifry about 2 minutes 2 finely chopped garlic cloves and chopped rosemary (quantity after own taste) with 1 tablespoon oil. Turn the machine off and then add 1 diced zucchini, 1 chopped orange pepper, 175 grams mushrooms and 2 chopped small red onions. Bring to taste with pepper. Put the Actifry on for about 20 minutes. If needed season with salt. Serve with the rice.

You can also simply prepare this in the wok. Fruit in hot oil 2 chopped red onions with 2 finely chopped garlic cloves and rosemary to your own taste. Once the onions are soft, add 1 chopped orange pepper and stir frying this about 5 minutes. Then add 1 diced zucchini and 175 grams small mushrooms. Stir fry until the mushrooms are tender. Bring to taste with salt and pepper. Serve with the rice. Enjoy!

Ingredients: 2 chicken breasts, salt, pepper, 50 ml Madeira , 100 ml cream, 250 sugarsnaps, thyme,

Season 2 chicken breasts with salt and pepper. Bake the chicken breasts around golden brown and cooked in hot butter. Remove the chicken breasts from the pan. Stir in 50 ml Madeira. Let this cook so the alcohol evaporates. Then stir in 100 ml cream. Let the sauce cook. Lower the heat. Put the chicken breast back into the pan and let it simmer for about 10 minutes. Serve it with 250 grams sugarsnaps, stir fried 5 minutes in butter and thyme. Also we had potato slices whick we baked for about 30 minutes and without any oil in the Actifry.