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cherry tomatoes

2 cloves garlic minced

1 tbsp extra virgin olive oil

1 tbsp balsamic vinegar

6-8 fresh basil leaves, chopped

salt & pepper to taste

1 baguette French bread

1/4 cup olive oil



1. Heat olive oil in Visions Frying Pan. Put cherry tomatoes and stir-fry until peel is a bit wrinkled. Remove from the heat and set aside in a Corelle Bowl to cool.

2. Preheat the oven to 450F with a rack in the top slot of the oven. Dice tomatoes and place them in a Pyrex Mixing Bowl. Mix in the minced garlic, extra virgin olive oil, and the balsamic vinegar. Stir in the thinly sliced basil and add salt and freshly ground black pepper.

3. Use a Chicago Cutlery Vivid Bread Knife to slice the baguette into half-inch thick diagonal slices. Brush one side of each slice with olive oil and place olive oil-side down on the Visions Frying Pan used earlier. Toast for 5 to 6 minutes until lightly browned around the edges.


Serve on a Corelle Serving Platter with the tomato mixture on top of each slice


1 cup quinoa

3 slices ginger

2 cups water

pinch of salt

1 liter water

1 pc carrot, sliced

1 pc winter onion, quartered

1 stalk celery, sliced

salt to taste

4 pcs tilapia fillet

1/3 cup grated ginger, strain juice

1/2 cup chopped spring onion

1/2 tsp salt

3/4 cup cooking oil

sweet soy sauce

sambal sauce



1. In Visions Versapot, combine quinoa, ginger, water, and salt. Turn on fire to medium heat. Cook for 18-20 minutes until water has evaporated and quinoa is cooked.

2. In another Visions Versapot, boil together water, carrot, white onion, celery, and salt for 5 minutes.

3. While waiting for the poaching liquid to boil, heat oil in Visions Frying Pan. In Pyrex Mixing Bowl, combine ginger, spring onion and salt. Once oil in the pan is hot, pour over the scallion-ginger mixture in the bowl. Set aside to cool.

4. Once poaching liquid is boiling, turn heat to medium low. Poach tilapia fillets for about 3-5 minutes depending on the thickness of the fish. Transfer to a Corelle Platter.


Serve quinoa on a Corelle Plate, topped with tilapia fillet with sweet soy sauce and sambal sauce

Chocolate Cake


  • 3 cups self-raising flour
  • Pinch of salt
  • 3/4 cup cocoa powder
  • 2 cups caster sugar
  • 200g unsalted butter, softened
  • 4 eggs, lightly beaten
  • 2/3 cup milk
  • 1/2 teaspoon vanilla essence


  • 360g dark chocolate, chopped
  • 3/4 cup cream
  • 125g unsalted butter, chopped, extra


Serves : 8-10

Preparation Time : 15 Minutes

Cooking Time : 1 Hour 15 Minutes

  1. Preheat oven to 190°C/170°C fan forced. Grease the base of a Baker’s Secret Loose Base Deep Round Cake Pan and line with baking paper.
  2. In a large bowl sift the flour, salt and cocoa .Place the sugar and butter in the bowl of an electric mixer and beat until light and fluffy. Add the eggs one at a time, beating well between additions.
  3. Using a large metal spoon or spatula, fold in the flour mixture, alternating with the combined milk and vanilla. Spoon the mixture into the pan and place on a Baker’s Secret Medium Cookie Sheet. Bake for 1 hour and15 minutes or until cooked through when tested with a skewer.
  4. Remove from the oven and cool for 10 minutes in the pan, before turning out onto a wire rack to cool completely.
  5. Frosting: Place the chocolate, cream and butter in a heatproof bowl over a small saucepan of simmering water (being careful the water doesnt touch the base of the bowl). Stir until fully melted and combined. Remove from the heat and cool completely.
  6. When the chocolate mixture is cool, beat with an electric beater until thick and holding soft peaks.
  7. To Serve: Slice the cake in half and spread the bottom layer with a little frosting. Place the top layer on, then cover the top and sides with frosting. Serve decorated with strawberries if desired.

Recipe by World Kitchen


  • 500g whole salmon fillet 
  • salt & freshly cracked pepper
  • parmesan cheese, freshly grated



  • 2 tbsp olive oil
  • ¼ cup garlic, minced 
  • ½ tsp thyme
  • juice of 1 lemon


Garlic Parmesan Topping:

  • 1 cup cream
  • ½ cup parmesan cheese, grated 
  • 1 tsp garlic powder
  • salt & pepper, to taste



  1. Preheat oven to 3750F. Brush a Pyrex Baking Dish with melted butter.
  2. Season salmon fillet with salt and pepper.
  3. In a small Pyrex Mixing Bowl, whisk together olive oil, garlic, thyme and lemon juice.
  4. Bake for 15-20 minutes.
  5. While waiting for the salmon to bake, prepare sauce by whisking all ingredients in a Visions Saucepan. Simmer for 1-2 minutes. 
  6. When salmon is done, pour over sauce. Serve immediately.




  • 1 package Organic 100% Whole Grain Spaghetti
  • 2 tablespoon Extra Virgin Olive Oil
  • 2 teaspoon grated lemon zest
  • 2 tablespoon freshly squeezed lemon juice
  • ¼ cup sliced asparagus
  • ¼ cup diced cherry tomatoes
  • Some olives, halved
  • Freshly ground black pepper




  1. Cook spaghetti in a Visions® 2.5L Covered Cookpot.
  2. Drain spaghetti, reserving 1 cup pasta water.
  3. Return spaghetti to pot. Stir in olive oil, lemon zest, lemon juice, herbs and season with salt and pepper.
  4. Add some of the reserved pasta water to adjust consistency, if needed.
  5. Serve on a Corelle® 17cm Soup Plate and top with asparagus, tomatoes, olives and ground black pepper.


Recipe by World Kitchen