Baked Whiskey Cake


  • 4 oz (125 g) seedless raisins
  • 4 tablespoons whiskey
  • 4 oz(125g) candied orange peel,chopped
  • grated rind of 1 orange
  • 6 oz(180g) butter
  • 3 large eggs,beaten
  • 4 oz(125 g) plain flour
  • 4 oz(125 g) self-raising flour
  • 1/2 teaspoon ground cinnamon

 Baked Whiskey Cake

1.Preheat the oven to 350°F(180°C).

2.Soak the raisins in the whiskey.

3.Combine candied peel and orange rind.

4.Add to the raisins and mix well.

5.Leave to soak for 10-15 minutes.

6.Cream the butter with the sugar until pale and fluffy.

7.Add beaten eggs a little at time,to creamy mixture.

8.Whisk well.

9.Sift the flours and cinnamon over,add fruit and soaking liquid.

10.Fold into the mixture,using metal spoon.baked whiskey cake recipe

11.Spread the mixture in a greased and lined round cake tin.

12.Smooth the surface and make a slight hollow in the centre.

13.Bake for 1-1½ hours until tender.

14.Cool baked whiskey cake in the tin,then transfer to a wire rack and cool completely.

Gazpacho Soup


  • 1½ lb tomatoes,blanched,peeled and chopped
  • 1/2 cucumber peeled,seeded and chopped
  • 1 large onion,peeled and chopped
  • 1 green pepper,seeded and chopped
  • 2 garlic cloves,peeled and chopped
  • 4 oz(120 g) breadcrumbs
  • 3 tablespoons olive oil
  • 1 tablespoon white vinegar
  • 1 sprig of parsley or mint
  • salt and freshly ground black pepper
  • 2 pints(1.1 l) fresh water

Gazpacho Soup

1.Combine all ingredients with 1 pint water(560ml) in a blender.

2.Blend until smooth.

3.Put purée in a large bowl and stir in remaining 1 pint(560 ml) of water.

4.Cover and chill for 3 hours.gazpacho soup

4.Before serving gazpacho soup,add a few ice cubes.

5.Serve soup with side dishes of chopped onion,hard boiled eggs,peppers and croutons.

Chevre and Pistachio Polenta Souffle


  • 6 eggs
  • 1/2 cup unsalted butter
  • 1/4 cup cornmeal
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • pinch of cayenne pepper
  • 4 oz(125g) goat cheese,crumbled
  • 1 cup whole milk
  • 1/2 cup water
  • 1/2 cup pistachios,skinless and finely chopped

Chevre and Pistachio Polenta Souffle

1.Preheat oven to 350°F(180°C).

Lightly grease 8 ramekins,each holding 1/2 cup.

Separate eggs.

Put whites in a large bowl and 3 yolks in a separate bowl.

Whisk well.Set remaining 3 yolks aside for another use.

2.Melt butter in saucepan set over medium heat.

Whisk in cornmeal and flour.

Season with salt,black pepper and cayenne.

Cook,stirring occasionally for 2 minutes.

Remove from heat.Stir in cheese ,then milk and water.

Set back over heat.Stir often until mixture begins bubble.

Pour mixture into a medium bowl.

Carefully whisk in yolks.Let cool slightly.chevre and pistachio polenta souffle

Using electric mixer,beat egg whites until stiff peaks form.

Gently stir 1/3 of prepared egg whites into goat cheese mixture.

Fold in remainder along with pistachios till evenly mixed.

Carefully separate and spoon mixture into prepared soufle dishes.

Bake chevre and pistachio polenta souffle in centre of preheated oven for 25 minutes.

Carefully unmold on to plates.

Serve chevre and pistachio polenta souffle warm

Oven Baked Potato Balls


  • 4-5 potatoes,cooked,mashed
  • 1 0z(30g) red Leicester cheese,grated
  • 1 tablespoon butter
  • 1 small onion,peeled and finely chopped
  • 1 tablespoon parsley,finely choppedoven baked potato in turbo oven
  • 1/2 tablespoon thyme,chopped
  • freshly ground black pepper to taste
  • sea salt to taste
  • 1²⁄³ oz(50g) sesame seeds

Oven Baked Potato Balls

1.In a mixing bowl combine mashed potatoes,grated cheese,butter,onion,herbs and seasoning.

Mix well.

2.Roll into a small balls and then roll onto a saucer of sesame seeds.

3.Lightly grease with cooking spray baking tray.

Arrange potato balls on greased baking tray.

4.Preheat turbo oven to 347°F(175°C).

Place on the low grilling rack and cook for 15 minutes until golden.

Serve oven baked potato balls hot.

Stir Fried Pasta


  • 1/3 pound(150 g) angel hair pasta,cooked
  • 1 green pepper,sliced
  • 1 large carrot,peeled and sliced
  • 1/4 cup edamame beans
  • 1 square piece of tofu,cut into rectangular pieces
  • 1 cup slices green beans
  • 1 onion,peeled and sliced
  • 5 gloves garlic,peeled and chopped
  • 2 tablespoons oil


  • 1/2 teaspoon of sesame oil
  • 3 tablespoons soy sauce
  • 1 tablespoon vegetarian oyster sauce
  • 1 tablespoon mirin(use sweet marsala as a substitute)
  • 1/4 teaspoon black pepper
  • 4 tablespoons fresh water
  • 1 teaspoon red chili flakes
  • 1 teaspoon black sesame seeds

1.Combine together all seasoning ingredients.

Mix well and set aside.

2.Preheat 1 tablespoon of oil in large nonstick skillet.

Add sliced carrots and sauté for 1 minute.

Add remaining vegetables and cook on high heat until vegetables are soft.

Remove cooked vegetables form a skillet and set aside.stir fried pasta recipe

3.Using the same skillet,heat remaining 1 tablespoon of oil.

Add tofu and cook for 4-5 minutes,until tofu lightly browned on the corners.

Add garlic and onion and cook until onion is browned.

3.Add pasta and cooked vegetables.Toss all ingredients together.

4.Add seasoning mixture and serve stir fried pasta hot.




Bloody Love Cocktail


  • 1¹⁄³ oz(40 ml) cognac
  • 2/3 oz(20 ml) cherry brandy
  • 1/3 oz(10 ml) vanilla liqueur
  • 2¹⁄³ oz(70 ml) fresh blood orange juice

Bloody Love Cocktail

Combine all ingredients in a shaker.

Shake well and strain into a wine glass.bloody love cocktail

Garnish bloody love cocktail with a maraschino cherry.

More alcoholic cocktail recipes

Oven Roasted Pumpkin Soup


  • 1 small pumpkin,cut into wedges
  • 1 medium sweet potato,cut into wedges
  • 1-2 carrots,peeled and thickly chopped
  • olive oil
  • 1-2 cloves garlic,peeled and crushed
  • 1 onion,cut into wedges
  • 1 teaspoon root ginger,grated
  • 1 teaspoon ground coriander
  • 2 sticks celery
  • 4 tomatoes,peeled and chopped
  • 2 teaspoons tomato purée
  • 2 cups water
  • 1/2 oz(15 ml) freshly squeezed lemon juice
  • seasoning

Oven Roasted Pumpkin Soup

Preheat turbo oven to 410°F(210°C).

Combine pumpkin,potatoes and carrots in baking dish.

Lightly brush with oil.

Add the garlic,onion and spices.Mix well.

Arrange on the low grilling rack of turbo oven.

Bake for 20-25 minutes.

Remove the flesh form the pumpkin wedges.

Roughly chop the roasted vegetables.oven roasted pumpkin-soup

Add with onion/seasoning dish on the low grilling rack.

Cover and cook at 392°F(200°C) for 30-40 minutes.

Let cool and then use blender to purée.

Season oven roasted pumpkin soup as required.

More turbo oven recipes


Oven Baked Bacon and Tomato Welsh Rarebit


  • 2 tablespoons milk
  • 1 teaspoon butter
  • 1/8 pound(60 g) mature cheese
  • 1/2 small onion,peeled and finely chopped
  • 1 teaspoon mustard
  • freshly ground black pepper to taste
  • 1-2 slices white bread
  • 1-2 slices bacon
  • 2-3 slice tomato
  • seasonings

Oven Baked Bacon and Tomato Welsh Rarebit

1.Combine the milk,butter,cheese,onion and mustard in a saucepan.

Stir until dissolved and thick.

Season mixture with black pepper.

2.Spoon the cheese mixture over one side of bread and season to taste.

3. Put on the grilling rack of turbo oven.

Set the flavor wave oven to 482°F(250°C).oven baked bacon and tomato welsh rarebit

4. Put the slice of bacon next to the bread(not on top).

Bake bread and bacon for 3-4 minutes until cheese mixture is golden and bacon starting to crisp.

5.Remove from turbo oven.

Put slice or two of tomato on the rarebit,followed by the bacon.

Season to taste.

6.Serve oven baked bacon and tomato welsh rarebit with a salad.



Oven Baked Stuffed Apples


  • 4 medium-size cooking apples,cored
  • 1/2 cup fresh blueberries
  • 1/8 cup soft dried apricots,chopped
  • 1/4 cup hazelnuts,chopped
  • 2 tablespoons brown sugar
  • 1/2 teaspoon ground mixed spice
  • 1/2 cup freshly squeezed orange juice
  • 2 tablespoons butter

Oven Baked Stuffed Apples

1.Using a knife,make a cut around the middle of each apple just through the skin,to help stop them collapsing during cooking.

2.Combine together the blueberries,apricots,hazelnuts,brown sugar and mixed spice in mixing dish.

Using a spoon,mix ingredients.

Put the low grilling rack in the turbo oven and preheat the oven to 375°F(190°C).

3.Arrange the fruit and nut mixture into the center of cooked apples,pushing down to pack firmly.

Arrange the stuffed apples in a shallow ovenproof dish,evenly spaced apart.

4.Pour 1 tablespoon of orange juice over each apple.oven baked stuffed apples

Top each apple with a quarter of the butter.

Cover turbo oven and cook apples for 10 minutes,then pour over the remaining juice.

Add an extension ring if apples are starting to brown.

5.Cook for 5-10 minutes,until apples are soft.

Remove oven baked stuffed apples from turbo oven and leave to cool.

Serve oven baked stuffed apples with vanilla ice cream.

Oven Baked Chicken Kebab


For Marinade:

  • 1/2 cup dry cherry
  • 1/3 cup Teriyaki sauce
  • 1/3 cup sweet-and-sour sauce
  • 2 garlic cloves,peeled and minced
  • 1/3 cup freshly squeezed lemon juice
  • 1/2 cup honey

Dipping Sauce for Oven baked Chicken Kebab:

  • 1 cup crunchy peanut butter
  • 1/3 cup freshly squeezed lemon juice
  • 1/3 cup chicken broth
  • 1 cup of marinade


Oven Baked Chicken Kebab

1.Using one hand to secure chicken,press skewer down the length of one strip.

Do the same with remaining strips.

Put skewers in a glass baking dish and set aside.

Combine cherry,Teriyaki sauce and sweet-and sour sauce in a small bowl.

Add garlic,lemon juice and honey.Mix well.

Pour marinade over skewered chicken.oven baked chicken kebab recipe

Cover and refrigerate for 30 minutes,turning once.

2.Drain marinade from the chicken,set aside marinade.

Put grilling rack into the glass bowl of turbo oven.

Transfer skewers directly on grilling rack(do not pack them too tightly together).

Set turbo oven temperature to 390°F(200°C). Cook for 10 minutes.

Repeat with remaining skewers.

3.Meanwhile,prepare the dipping sauce for oven baked chicken kebab.

Combine peanut butter,lemon juice,chicken broth and marinade in a saucepan.Mix well and bring to a boil over medium-high heat.

Reduce heat and simmer sauce for 10 minutes.

4.Serve oven baked chicken kebab with dipping sauce on the side.