1. Preheat the oven to 400°F Convection Bake mode.

2. In a small bowl, combine the breadcrumbs, parsley, lemon zest and salt. Add the butter; toss with a fork to mix well.

3. Transfer to a parchment lined baking sheet; bake until lightly brown and crisp, about 8 – 10 minutes. Set aside; keep warm.

4. In a medium skillet, warm the oil over medium-low heat. Add the red and yellow peppers along with the leek. Cook until the vegetables are soft and nicely browned, stirring occasionally, about 10 – 15 minutes.

5. Stir in the balsamic vinegar and salt & pepper to taste. Add the basil; keep warm.

6. Coat a perforated steam pan with cooking spray. Arrange the halibut filets, in a single layer, in the prepared pan. Season with salt and pepper. Drizzle with a little lemon juice.

7. If using a Steam oven, Select Fish then Select Halibut.

8. If using a Combi-Steam oven, Select Steam, then Menu Cooking, then Fish, then Halibut.

9. When cooking is finished, remove the fish from the oven. Divide the leeks and peppers among 4 dinner plates; Arrange the halibut filets over top.

10. Sprinkle the seasoned breadcrumbs over the fish.

1. Place hazelnuts on a baking sheet and bake for approximately 15 minutes or until brown and fragrant and the skins are starting to peel. Remove from oven, place warm hazelnuts in a clean dish towel, roll it up, and let the nuts steam for about five minutes. Briskly rub the nuts to remove most of their skins. Set aside to cool completely, then coarsely chop.
   
   
2. Place chopped hazelnuts, flour, and salt in a food processor fitted with a metal blade. Process the mixture until the hazelnuts are finely ground. In the bowl of your electric mixer, or with a hand mixer, cream butter and sugar until light and fluffy (2-3 minutes). Beat in vanilla extract.
   
   
3. Add the flour mixture and beat until a soft dough forms. Press the dough evenly and firmly onto the bottom of the foil-lined pan. Bake for about 15 minutes or until the shortbread is set and beginning to brown around the edges. Remove from oven and place on a wire rack.

1. In a large bowl whisk the eggs, then add pumpkin, sugar, vanilla extract, spices, salt and whisk to combine. Gradually stir in the cream. Pour the filling over the pre-baked crust and bake for about 30 – 35 minutes or until the filling is set in the center. Remove from oven and place on a wire rack to cool.
   
   
2. Run a knife around the inside edges of the pan and lift the pumpkin bars from the pan by holding onto the edges of the aluminum foil. Place on a cutting board, peel back the aluminum foil, and cut into 32 bars.
   
   
   

1. Whisk pumpkin, sugar and brown sugar in large bowl. Whisk in egg yolks and vanilla, then all the spices and salt.
2. Bring cream just to boil in medium saucepan. Gradually whisk hot cream into pumpkin mixture. 
3. Divide mixture among eight 5-inch diameter. Divide ramekins between 2 perforator.
4. Set the steam oven on custom setting on 220 degrees for 12 minutes.
   
   Serves 8 large or 12 small ramekins.
   

1. In a large Dutch oven, crush the strawberries slightly with a potato masher. 

   Simmer over medium low heat for ten minutes. 

2. Add sugar, mint and lemon juice, stirring until the sugar is dissolved. 

   Increase the heat to medium high and boil rapidly stirring often for 15-20 min or until slightly thickened. Test for set if desired. 

3. Remove from heat, stir for 2-3 min and skim off the foam if necessary. 
   
4. Pour the jam into hot jars leaving half an inch head space. Wipe the rims clean. Seal according to manufacturers directions. Process the jars in steaming oven under canning mode for 10 min.

Ingredients

I bunch Swiss chard leaves, roughly chopped, white stalks discarded I bunch leeks

2 tbsp chopped parsley

2 tsp chopped sage

Tarragon

15g pine nuts, lightly toasted

500 g Portuguese fresh cheese

Grated zest of 1 lemon

Olive oil

Butter

For the shortcrust pastry

•125g flour

•pinch of salt

•55g butter

•30-45ml cold water

Directions

Combine flour salt and butter in a food processor until pastry  resembles fine meal. Through the funnel of the food processor, add just enough of the water until pastry binds together.

Form into a flat ball, cover with cling wrap and refrigerate for an hour.

Sauté the chopped leeks until they are soft in olive oil and butter. Add the Swiss chard and sauté until wilted. Chop the herbs and add the cheese, pine nuts, salt and pepper.

Roll out the short crust and place on the universal tray lined with parchment. Fill with mixture, leaving an inch and a half of crust around the edges to fold over the filling.

Place in the second runner of the combi steam oven. Select combination mode, convection plus, 212 F, 5 minutes at 100% moisture. Add another cooking stage: convection plus, 400F 25 minutes, 60% moisture

Prepared by Chef Deborah Verginella

1. Place the fish on the universal tray and drizzle with olive oil and season with salt.
2. Place in the second runner of the combi steam oven. Select convection plus and set the temperature at 400 F for 12 minutes.
3. Remove and place in a bowl.
4. Roast the corn on the cob as per the menu cooking feature on the combi steam oven (select vegetables, corn on the cob, then roast).
5. Remove the kernels from the cob and to the fish, along with the other ingredients. Adjust seasoning.
6. Fill each taco shell with the mixture and serve with homemade salsa and guacamole.

1. Preheat oven to 350. Butter and line an 8 by 9 cake pan.
2. In a bowl, stir together graham crumbs, coconut, cocoa powder and sugar. Drizzle with butter and egg and stir to combine. Press mixture into the prepared pan. Cook for 10 -12 minutes. Remove and let cool to room temperature.
3. Make filling: beat together butter, custard powder and vanilla. Beat in icing sugar alternately with milk until smooth.
4. Spread filling evenly over cooled base. Refrigerate until firm, about an hour.
5. Topping: melt chocolate with the butter in a small bowl over simmering water. Spread over the filling. Refrigerate for about 15 minutes, remove and score the top of the chocolate with a knife. Place back in fridge until set, about an hour. Cut into bars.

1. Heat 2 tbsp. oil in a large frying pan over medium heat. Add leeks and cook, stirring often, until soft and translucent, about 15 minutes. Season with salt and pepper and set aside
   
   
2. Using the same frying pan as above, or another, heat remaining oil over medium heat. Add mushrooms and cook until the juices are released and mushrooms are starting to lightly brown. Season with salt and pepper. Add mushrooms to the leeks and stir to combine. Set aside
   
   
3. Using 2 solid bottomed steaming trays, lay the lasagna noodles criss-cross in the trays. Cover with water. Place in steam oven and set time for 9 minutes. Remove carefully and drain off water
   
   
4. In a large bowl, stir together ricotta and mozzarella.
   
   
5. To assemble: ladle a small amount of sauce in the bottom of a 9 by 9-baking pan. Cut and lay lasagna noodle over the sauce in one layer. Spoon some of the leek and mushroom mix over. Spoon some ricotta/mozzarella evenly over this layer and then top with more sauce. Sprinkle with Parmesan. Continue with two more layers. 
   
   
6. Bake in a preheated 375 degree oven until lasagna is golden and bubbly, about 35-40 minutes. Let the casserole sit for 10 minutes before slicing
   
   
7. The second lasagna can be frozen before cooking. Bring out of freezer the day before baking