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(Serve for 2)

Pre-cooked noodle for 2 people

Two fresh tomato

1 spoons of minced garlic

1 spoon of fine chopped onion

1 canned of tomato Sauce

1 canned seasoned meat


Chopped up fresh tomato

Pour olive oil into Visions VSS-9 skillet, stir fried garlic, onion, and tomato

Pour tomato sauce and seasoned meat into skillet and mix thoroughly.

Mix noodles with sauce in skillet and serve



Total Time: 50 minutes

Preparation Time: 20 minutes

Cook Time: 30 minutes


454 grams chicken breast, sliced (depends on serving size)

1/2 bag frozen peas

2 shallots

1/2 bag of parmesan or romano shredded cheese (sargento)

A handful of mozzarella, shredded

1 garlic clove

Olive Oil

Sea salt, to taste

Pepper, to taste

1 spring of fresh tarragon (1 teaspoon dried)

1/4 cup chicken broth

454 grams elbow macaroni

2 cups of mixed vegetables

Piped in mash potato



Preheat oven to 350°F

1. Mince garlic and shallots. Heat pan, when pan is heated, drizzle olive oil.

2. Boil macaroni in Visions 2.25L Versapot

3. Saute sliced chicken until all white. Drain the far. Place chicken back in pan and add garlic and shallots, saute the garlic and shallots in the same pan as chicken

4. When pasta is al dente (drain pasta), add to the same pan as chicken. Add the half bag of frozen peas, tarragon, salt, pepper, chicken broth

5. To finish it off, add mixed vegetables with the parmesan and romano, and add mozzarella cheeses. Stir all together

6. Place ingredients into Visions 1.25L Versapot and sprinkle the extra cheese on top along with the piped mash potato

7 .As everything is all cooked, simply need to put to bake for 10 minutes or until brown


Hot Water ¾ to 1 cup

Instant Coffee 1 teaspoon

Sugar 1 teaspoon

Milk ¼ to ½ cup

Grated chocolate


1. Put coffee in a cup. Add 1/4 teaspoon of hot water to the coffee to dampen the coffee.

2. Add sugar granules to the cup as well.

3. Whip coffee and sugar granules together with a spoon to make a thick paste. If required, add a drop or two of hot water to coffee.

4. Once the paste is light brown in color, add hot water to the cup along with milk. If you do not have milk, then you can make use of half and half or non-dairy cream.

5. Add white chocolate to flavor your coffee, serve in a Corelle Vitrelle cup and sprinkle some chocolate gratings on top. Enjoy!


 Recipe by World Kitchen



4 slices one-day old white bread, crusts trimmed

3 tablespoons softened butter

2 eggs

400 ml full cream milk

3 tablespoons sugar

¼ teaspoon vanilla extract

1 large or 2 small ripe mangoes, peeled and cut into 1 cm cubes

Additional sugar for sprinkling.


1. Generously brush the insides of 6 small Pyrex or Corelle bowls with butter. Set aside.

2. Spread the remaining butter on the bread slices and cut each slice into 9 squares.

3. Place a layer of bread at the bottom of each bowl, scatter on a layer of cubed mango and a little sugar. Repeat with another layer of bread and mango. The bread squares should be arranged butter-side up.

4. Beat the eggs, milk, 3 tablespoons of sugar and vanilla together. Pour the custard over the bread, allowing it to soak in well. Sprinkle a little extra sugar over the top.

5. Set the bowls in a large rectangular Pyrex dish filled half way up with hot water. Bake at 160 C for 20 - 25 minutes or until puddings are golden brown. If wished, serve warm with vanilla ice cream.


 Recipe by World Kitchen




1 pc red bell pepper
1 pc green bell pepper
1 pc yellow bell pepper
1 onion

500g of your favourite vegetable

Making the sauce:
3 tbsp tomato sauce
2 tbsp olive oil6 tbsp cheese powder
1 tbsp Italian herbs

1. Preheat oven to 180°C.
2. Wash all the vegetables, cut to same measurements of around 3cm each.
3. Place all the vegetables into a Corelle Snapware Casserole and pour the sauce prepared in advance.
4. Place in the microwave and heat for 9 minutes.
5. Turn the vegetables in the casserole slightly and sprinkle some cheese powder on top. Place into a preheated oven and bake for 5 minutes or until top turns slightly brown.

Serve in the same Corelle Snapware Casserole


Recipe by World Kitchen.