Every Friday we celebrate one colour from the Everhot range. Every week, different colour with a recipe for you to try and enjoy.
Mix garlic, honey, oil, soy sauce with orange juice and transfer to a plastic bags, then add salmon fillets.
Leave to marinate for 30min to 1hr.
Heat your Everhot top oven to 200C.
Place the fish, along with marinate, into a baking dish and cook for 15 to 20min, or until salmon is cooked.
Season with salt and pepper.
Preheat your Everhot oven to 180C.
Gently mix spinach, feta cheese, garlic, sundried tomatoes, egg and black olives.
Brush your 24cm loose bottom cake or pie tin with leftover oil from sundried tomatoes.
Place 1 sheet of filo pastry in the tin with 1/3 of pastry hangs over the side then gently brush with oil.
Place 2nd sheet slightly further round and repeat the process until all sides are covered.
Spoon over the filling to the centre of the tin.
Pull the sides into the middle, making sure that the filling is covered. If you have any spare sheets, scrunch them and place on the top.
Drizzle with oil.
Cook for 30min or until pastry is golden brown and crispy.
Enjoy with fresh salad on side and a drizzle of balsamic vinegar.
Heat up your Everhot oven to 120C.
Place the butternut squash into a hot pan with oil and cook for 3 minutes until coloured.
Add onion and cook for further couple of minutes.
Add stock and cook, bring to boil. Then, with lid on, transfer to oven for at least 30 minutes or until ready to serve.
Add cream, salt and pepper, then blend with hand blender or liquidiser.
Sprinkle with sage and serve.
Roasted aubergine, green beans and feta salad
1 aubergine, cut into discs or chunks
1 tsp cinnamon
1 bag of green beans, cooked and halved
150g feta cheese, crumbled
1 garlic clove, crushed
seeds of 1/2 pomegranate
small red onion, finely diced
juice of 1/2 lemon
salt & pepper
handful of fresh parsley, chopped
Preheat your Everhot oven to 200C.
Place the aubergine on the baking tray, brush with olive oil and sprinkle with cinnamon. Roast for 20-30min and cool.
While aubergine is cooling mix other ingredients, except for pomegranate and parsley, in a salad bowl.
Add aubergine to the salad along with pomegranate and parsley gently mix.
Pre-heat your Everhot oven to 180C.
Mix sugar, oil, eggs, flour, cocoa and salt. Gently mix beetroot in and transfer to lined 20cm round cake tin.
Bake for 30min.
Once cool, frost with cheese icing (recipe below).
200g soft cheese icing (full fat)
150ml double cream
100g icing sugar
Whisk sugar with soft cheese. Add double cream and whisk until stiff.
Raspberry mousse with a twist
Toast shortbread on a dry fry pan, stirring regularly, until golden brown then set aside to cool down.
Puree 100g raspberries by crushing the fruit and sieve (add honey if not sweet enough).
Whisk the double cream until just set.
Add the raspberry puree to the cream and stir gently (try not to over whip).
In 4 serving dishes place a layer of raspberry cream, then shortbread and raspberries. Repeat layering.
4 egg whites
250g caster sugar
1 tsp cornflour
1 tsp white wine vinegar
1 tsp vanilla extract
300g double cream
50g full-fat greek yoghurt
3 tbsp icing sugar
Set Everhot oven 120C.
Mark out the circumference of a large plate on baking parchment and place it on a flat baking tray.
Whisk egg whites until they form a stiff peaks then continue whisking adding 1 tbsp of sugar at a time until the mixture looks glossy.
Whisk in cornflour, vinegar and vanilla extract.
Spread the meringue inside the circle making the sides approx 2cm higher than the centre.
Bake in the middle of the oven for approx 1h30min-2hrs.
Place 150g of blackberries in a food processor along with 1tbsp of icing sugar and blitz until smooth. Press through sieve and set aside.
Whip double cream until soft peaks then add yoghurt and remaining 2tbsp of icing sugar. Mix in gently.
Once pavlova cooled down, transfer it on to a serving plate. Spread whipped cream over, then scatter blackberries on top and finally pour the sauce over the whole lot.
Preheat your Everhot oven to 200C.
Fry mushrooms and onion over a medium heat with a tbsp of oil until lightly coloured and all moisture has evaporated. Leave to cool down.
Mix sausage meat with mushrooms and onion, black pudding, thyme and a generous pinch of salt and pepper.
Lightly flour your working surface. Unroll the pastry and cut length wise.
Divide your filling in 2 and shape in to a sausage the same length as the pastry.
Lay the meat filling down the centre of the pastry strip, brush one edge with a beaten egg and fold the pastry over the filling. Press the edges together with your fingers of fork to seal.
Cut in to 8-10 small sausage rolls. Place then on a lined baking tray and before cooking brush with egg.
Bake for 20minutes or until well puffed up and coloured.
Break the chocolate and melt using a water bath (place chocolate in a large bowl that rests over a pan of gently simmering water) then add to the cream and beat with an electric whisk until thickens slightly.
Place a tbsp of crushed Oreo at the bottom of your serving pots then pour in the cream. Leftover Oreo sprinkle on the top.
Refrigerate for at least 4 hours before serving.
Put the spring onion, potato and stock into a large pot and bring to boil.
Once boiling reduce the heat and simmer for 15-20min or until potato is soft.
Add the peas and simmer for further 5-7 minutes (be careful not to overcook as the peas with loose their vibrant colour).
Stir in the mint, lemon juice then liquidise with a hand blender or in a food processor.
Serve the soup in bowls with a dollop of sour cream and freshly ground pepper.
200g plain flour, plus extra for dusting
100g unsalted butter, diced
40g caster sugar
1 egg + 2 yolks
4 medium eggs
120g caster sugar
4 lemons, zested and juiced
200ml double cream
Pre-heat your Everhot oven to 170C and place the shelf at the base of the oven.
Pulse together the flour and butter in a food processor until it resembles breadcrumbs. Add sugar and 3 egg yolks, then pulse again until it comes together. Refrigerate for 20min to firm up. On a floured surface roll into a disc (approx 3-5mm thick) and transfer to a 22cm loose base tart tin, press to line the tin well, cut off the excess pieces around the edge and refrigerate for 20min.
Whisk the eggs with sugar, then add the lemon juice, zest and double cream. Transfer the filling mixture to a jug.
Carefully pour the mixture into the pastry, then transfer to the oven and bake for 35min or until just set (it will firm up as it cools to bake until "slight wobble").
Leave to cool before serving.
Set your Everhot oven to 160C.
Beat butter with sugar in a large mixing bowl.
Add sugar, lemon zest and beat together, then stir in the flour.
With your hands bring the mixture together until smooth.
Press the dough into a baking tray (lightly grease beforehand) and refrigerate for 1 hour.
Prick all over and bake for 40 minutes or until lightly golden.
Cut into fingers or squares and let to cool. (Cut when still hot, otherwise it will crumble when slicing)
Creamy Mustard Chicken
6-8 chicken thighs fillets
1 tbsp honey
3 tbsp mustard
500ml chicken stock
1 onion, chopped
2 cloves of garlic, grated
2 tbsp double cream
salt and pepper
2 tbsp oil
1 tbsp butter
chopped parsley or chive for garnish
Preheat your lower Everhot oven to 70C.
Preheat a deep fry pan. Season the chicken with salt and pepper and fry on the oiled fry pan for approx 8 minutes per side.
Transfer to a serving dish and keep warm in the lower oven while you make the sauce.
Fry the onions in the same pan (add more oil, if too little left) on gentle heat until translucent. Add garlic and cook for another 30 seconds, then add stock and turn the heat up.
Add the mustard and cook for further 5 minutes or until sauce reduces by half.
Reduce the heat then add the cream, honey and butter and whisk until well combined.
Return the chicken to the pan, mix with the mustard sauce and serve garnished with chopped parsley or chive.
1 packet of dried active yeast
250ml lukewarm water
320g strong white flour
1 tbsp olive oil
1 tsp of sugar
100g ricotta cheese
50g chestnut mushrooms, sliced
1 tsp of salt
170g of mature cheddar, shredded
120g pepperoni, diced
1 tbsp fresh basil, chopped
1 egg, beaten
In a bowl dissolve yeast in water, then add oil, sugar and salt. Gradually add the flour and knead, on lightly floured surface, until smooth and elastic. Return to the bowl, cover with cling film and rest on a folded tea towel on the lid of your Everhot cooker. Rest until double in size.
While resting preheat your Everhot oven to 200C.
Mix ricotta and cheddar cheese with pepperoni, mushrooms and basil. Season with salt and pepper then cover and refrigerate.
When dough is ready separate into 2 equal parts.
Roll parts out into a thin circle and fill with half of the mix. Brush edges with egg wash and seal.
Repeat the the second part.
Place calzone on a floured or greased baking tray, brush with egg wash and bake for 30min or until golden brown.
Preheat your Everhot ovens to 160C and 120C.
Wash the oranges in warm water then place in a saucepan with enough cold water to cover them. Bring to boil, cover with lid and transfer to lower oven for 2hrs or until completely soft to touch.
Remove from the pan and let cool.
Cut in pieces and remove seeds then weight out.
Place 500g of oranges in a food processor and blitz to smooth pulp.
Add all the dry ingredients then one egg at a time and mix until the batter is smooth.
Poor the mix into a greased 24cm cake tin. Bake at 160C for 1hour 30min or until golden brown and set.
Let the cake cool in the tin or a wire rack.
Dust with icing sugar before serving.
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