Asian Chicken Soup with Vegetables

Have you ever thought about making a soup in your oven? Well, with a Neff Steam Oven it is possible! The team at Neff have put together this delicious Asian Chicken Meatball Soup with Noodles and Vegetables so you can cook up your own healthy version of Chinese takeout.



125 g rice vermicelli noodles
1 medium carrot, finely julienned
250 g snow peas, trimmed and cut diagonally into 3 pieces
400 g chicken mince
1 teaspoon grated fresh ginger
1 tbsp sweet chilli sauce
1 tbsp chopped fresh coriander
1 tbsp cornflour
6 cups (1.5 L) chicken stock
1 tsp ground white pepper
4 cm stem lemon grass, white part only, finely chopped
1 tsp soy sauce
2 tsp sesame oil
Salt, to taste
2 spring onions, finely sliced diagonally




Place noodles in a small solid stainless steel tray with two cups of water. Place carrot and snow peas in the small perforated stainless steel tray. Put both the noodles and vegetables into a cold Neff FullSteam Oven, select FullSteam 100°C and cook for 2 minutes. Remove noodles and leave to soak in water for 5 minutes, then drain. Remove vegetables and set aside.

Combine chicken mince, ginger, chilli sauce, coriander and cornflour and mix well. Roll teaspoons of the mixture into balls. Place meatballs on the large perforated stainless steel tray lined with baking paper. In a 4L capacity stainless steel bowl or tray, add the chicken stock, white pepper and lemongrass. Place both the meatballs and stock mixture in the Neff FullSteam oven, select FullSteam 100°C and cook for 10 minutes. Add the meatballs, vegetables, noodles, soy sauce and sesame oil to the stock mixture. Season the soup with salt if desired. Cook soup on FullSteam 100°C for a further 2 minutes.

Ladle the soup into individual serving bowls and garnish with spring onions.


This recipe was created by Warren Carle for the Neff Kitchen Blog

Wild Mushroom Risotto

Did you see our Facebook Live (if you don’t follow us you should!) when we cooked this delicious risotto in the Neff steam oven? Who knew you could cook risotto in an oven?!


1 small onion, chopped
3 cloves garlic, crushed
50 g butter
1 cup (200 g) Arborio or Carnaroli rice
600 ml water
100 g Portabello mushrooms, diced
1 punnet enoki mushrooms, bases removed and separated
1 punnet oyster mushrooms, trimmed and separated
50 g Swiss brown mushrooms, quartered
1 tbsp chopped thyme leaves
1 x 10cm rosemary sprig, stem removed and finely chopped
50 g butter, extra
1 cup (80 g) grated parmesan
¼ cup (30 ml) truffle oil
Extra parmesan for serving



Place onion, garlic and butter in the solid stainless steel tray. Put the tray in the oven, select Full Steam 100°C and cook for 3 minutes.

Add rice, water, mushrooms and herbs and cook on FullSteam 100°C for 25 minutes.

Remove the risotto from the oven and stir through the extra butter, parmesan and truffle oil. Season the risotto with salt and pepper and serve with extra parmesan cheese.


This recipe was created by Warren Carle for the Neff Kitchen Blog

Chilli Chocolate Truffle Cake

Steam ovens are designed to be healthy- right? But that doesn’t mean you can’t have a little bit of decadent fun! Our friends over at Neff have created this delicious recipe for a chilli chocolate truffle cake that we just had to try! If you have a steam oven (or are ready to buy one) then this recipe is a must!



250 ml espresso coffee (we used our Jura coffee machine for the perfect pour)
200 g dark brown sugar
3 cinnamon quills
1 tsp chilli flakes
½ tsp chilli powder
1 tsp vanilla bean paste
400 g unsalted butter, cubed, room temperature
375 g 70% Cocoa Dark Chocolate, broken into squares
200 g 45% Cocoa Dark Chocolate, broken into squares
8 eggs, beaten
Cocoa powder and berries, for garnish


Grease a 23cm round cake pan and line the base with baking paper.

Combine espresso, sugar, cinnamon quills, chilli flakes, chilli powder and vanilla in a saucepan. Heat saucepan over medium-low heat for 20 minutes to infuse the flavours and dissolve the sugar. Strain mixture through a fine sieve, discarding the chilli and cinnamon quills; return coffee mixture to a clean saucepan; add butter and chocolate; stir over low heat until melted and mixture is smooth; remove from heat.

Add eggs, mixing until well combined. Strain through a fine sieve into the prepared cake pan; loosely cover with foil.

Place on a wire rack in the steam oven. Set oven to 80°C FullSteam and cook for 55 minutes. The cake should have a slight wobble once baked. Remove cake from steamer and allow to cool down in the pan, before placing in the fridge for 6-8 hours until chilled. Turn out onto a plate for serving and sprinkle a thin layer of cocoa powder over the top. Garnish with berries of your choice.


Basil and mozzarella meatballs

Winter is officially here and what better way to warm up than with a hearty bowl of Italian meatballs! Our friends over at Neff Appliances have created this delicious recipe that is easy to cook using the Neff oven’s NEFF’s CircoRoast and VarioSteam® functions.


Tomato Sugo

2 tbsp olive oil
1 onion, finely diced
4 cloves garlic, crushed
2 x 400g cans of crushed tomatoes
1 tbsp sugar
1 tbsp balsamic vinegar
½ a bunch of basil, leaves removed and finely chopped
30 g butter
Salt and black pepper

500 g beef mince
4 cloves garlic, crushed
1 brown onion, finely chopped
½ a bunch of basil, leaves removed and finely chopped
1 birdseye chilli, finely chopped
2 tsp ground cumin
50 g grated mozzarella cheese
50 g arrowroot
1 egg
Salt and black pepper
For pasta
500 g linguini


Heat a large saucepan on Induction level 8 or medium to high on a gas cooktop. Add the oil, onion and garlic and cook until the onion is translucent. Add the tomatoes, sugar and balsamic vinegar, bring to the boil and then reduce to level 5 or a medium heat and simmer for 30 minutes or until sauce thickens. Then add the basil, butter and salt and pepper to taste.

While the sauce is simmering place the mince in a medium bowl, add the remaining ingredients, salt and pepper to taste. Using gloved hands combine the ingredients well. Preheat oven on CircoRoast 200°C with VarioSteam high intensity. Roll the mince mixture into balls about 5cm round and place on the universal pan lined with a sheet of baking paper. Cook meatballs for 15 – 20 minutes or until golden. When the meatballs are cooked add to the tomato sauce.

To cook the pasta, use the boost setting on Induction or a high heat on gas to bring a large saucepan of water to the boil. Once the water has boiled, select Induction level 9 or a high heat on gas, add the pasta and cook for the time recommended on the packet. Once the pasta is cooked, drain and stir through the meatballs and tomato sauce.


This recipe was created by Warren Carle for the Neff Kitchen Blog

Do You Actually Need a Clothes Dryer?

Shopping for grown-up appliances for yourself is one of those key moments in life where you really feel like you’ve stepped out of messy teenager and into a responsible adult, well…in theory.

Once you have picked up your $2.00 mugs from K-mart and bathmats from Ikea you may be searching on Gumtree for other appliances to kit out your new pad. One of the items up for debate may be a dryer.

A dryer can seem like an unnecessary investment, especially if you are moving out for the first time, so is it worth the money or should you just spend it on food?

Buying a dryer can come down to quite a few details and if you’re considering your budget then you may want to ponder the following.

Read More