Moroccan Chickpea Soup

Moroccan Chickpea Soup

Try something different with this simple to make and tasty vegetable soup for a flavorful winter night.


• 1 tbsp olive oil

• 1 onion, chopped

• 2 celery sticks, chopped

• 2 tsp ground cumin

• 600ml hot vegetable stock

• 400g can chopped plum tomatoes with garlic

• 400g can chickpeas, rinsed and drained

• 100g frozen broad beans

• Zest and juice ½ lemon

• Large handful coriander or parsley



1. Add oil to VENTRAY Electric Grill.

2. Stir fry the onion and celery for 10 mins, then tip in cumin and fry for another minute.

3. Turn up the heat, then add the stock, tomatoes, and chickpeas, and season with black pepper.

4. Simmer for 8 minutes.

5. Throw in broad beans and lemon juice, cook for another 2 minutes.

6. Sprinkle in lemon zest and chopped coriander or parsley.

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Sausage, Kale & Gnocchi One-pot

Sausage, Kale & Gnocchi One-pot

This one-pot meal is easy to make and perfect for fuss-free midweek entertainment.


• 1 tbsp olive oil

• 6 pork sausages

• 1 tsp chili flakes

• 1 tsp fennel seeds (optional)

• 500g fresh gnocchi

• 500ml chicken stock

• 100g chopped kale

• 40g parmesan, finely grated



1. Add oil to VENTRAY Electric Grill over medium heat.

2. Squeeze the sausages straight from their skins into the Electric Grill and break the meat up.

3. Sprinkle in the chili flakes and fennel seeds, fry until the sausage meat becomes crisp, then remove from the Electric Grill.

4. Pour the gnocchi into the Electric Grill, fry for about a minute, then pour in the chicken stock.

5. On bubbling, cover the Electric Grill with a lid and cook for 3 mins, then stir in the kale.

6. Cook until the gnocchi is tender and the kale has wilted.

7. Stir in the parmesan and black pepper, then scatter the crisp sausage meat over the top.

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Potato and Flammulina Gratin

Potato and Flammulina Gratin

The vegetable gratin is perfect for Thanksgiving and Christmas dinners! It tastes soft yet chewy with the help of potatoes and Flammulina! 



  • Peeled and sliced potatoes

  • Flammulina

  • Thinly sliced onions and garlic

  • Chopped fresh thyme and rosemary

  • Grated Gruyère and Parmesan

  • Heavy cream

  • Salt

  • Black pepper

  • Olive oil



1. Add oil to a pan over medium heat. 

2. Fry garlic and onions until brown, season with salt and pepper. 

3. Preheat the oven to 350°F. 

4. Grease a shallow baking dish. 

5. Combine onions, cream, garlic, thyme, rosemary, Gruyère, and Parmesan in a bowl. 

6. Season with salt and pepper. 

7. Add one layer of potatoes evenly at the bottom of the baking dish and one layer of Flammulina above the potatoes. 

8. Pour cream mixture over Flammulina and potatoes evenly. 

9. Arrange the remaining potatoes, Flammulina, and cream mixture as mentioned above. 

10. Cover with aluminum foil. 

11. Bake for an hour until softened. 

12. Remove foil and bake for 30 minutes until golden brown.

13. Sprinkle the remaining Gruyère and Parmesan. 

14. Bake for 10 minutes until the cheese is golden brown.

Stuffed Mini Pumpkin

Stuffed Mini Pumpkin

The cute little mini pumpkins aren’t just for decorations and displays, they can be used as fillers for some must-taste sweet or savoury dishes.



  • Mini pumpkins

  • Quinoa

  • Olive oil

  • Sliced mushrooms

  • Chopped parsley and thyme

  • Minced onion and garlic

  • Apple cider

  • Salt

  • Black pepper


Bake Pumpkins

1. Preheat the oven to 400 º F.

2. Cut off the tops and remove pumpkin seeds.

3. Brush oil on both inside and outside the pumpkin from top to bottom.

4. Season with salt and pepper. 

5. Bake pumpkins with the top on for 30 minutes until tender. 

Cook Quinoa

1. Rinse quinoa, combine it with apple cider, and some water in a saucepan while baking the pumpkins. 

2. Boil, simmer, and cook until the liquid has evaporated and the quinoa is tender.

3. Wait for around 20 to 30 minutes.

Cook Stuffing 

1. Add oil to a pan.

2. Sauté mushrooms, parsley, and thyme for 6 minutes until tender. 

3. Add garlic and onion to the pan and cook for 2 minutes. 

4. Add apple cider and cook until the cider has evaporated. 

5. Season with salt and pepper. 

6. Add cooked quinoa, stir and mix evenly.

Stuff Pumpkins 

1. Remove cooked pumpkins from the oven.

2. Stuff each pumpkin with quinoa pilaf evenly with a spoon. 

3. Garnish with parsley and serve.

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Chicken Biryani

Chicken Biryani

The vibrant colour and the aroma of the fluffy rice mixed with juicy chicken, and spicy flavors will definitely make it a fan favourite at the dinner table.



  • Chicken legs with bones

  • Thoroughly soaked basmati rice

  • Ginger-garlic paste

  • Biryani masala

  • Sliced tomatoes and onion

  • Mint leaves

  • Green chilies

  • Yogurt

  • Coriander powder

  • Cumin powder

  • Cinnamons

  • Cardamoms

  • Cloves

  • Shah Jeera/ black cumin seeds

  • Olive oil


Cook Chicken

1. Add oil to a deep pot, fry onions for 10 minutes over medium heat until brown.

2. Add ginger-garlic paste, fry for 5 minutes over low heat.

3. Add chicken, fry for 3 minutes over high heat. 

4. Add biryani masala, fry for 3 minutes.

5. Add some water, fry for 3 minutes over medium heat. 

6. Add tomatoes, fry for 5 minutes over low heat until softened. 

7. Add yogurt, mix thoroughly. 

8. Add coriander powder and mint leaves, cook for 2 minutes.

9. Add chilies, cover the pot, and cook for 20 minutes. 

10. Open the cover, stir until the remaining water dries up while the chicken is still juicy. 

11. Remove chicken to a dish and set aside.

Cook Basmati Rice

1. Clean the pot and use it to boil water.

2. Add cinnamons, cardamoms, and cloves.

3. Add Shah Jeera/ black cumin seeds and salt.

4. Add basmati rice, stir till almost done (80%). 

5. Remove to a big bowl.

Cook Chicken & Rice

1. Set half of the rice in a deep flat pan evenly. 

2. Spread cooked chicken over the rice.

3. Lay the rest of the rice on top of it. 

4. Add some mint leaves.

5. Cover the pot and cook for 10 minutes over low heat. 

6. Mix rice and chicken. 

7. Transfer to a dish and serve. 

Beef Bourguignon

Beef Bourguignon

Take your family and friends on a food journey with this savoury and juicy dish.



  • Beef brisket

  • Roughly chopped bacon

  • Sliced carrot

  • Diced onions

  • Pearl onions

  • Minced garlic

  • Ground pepper

  • Flour

  • Red wine

  • Beef stock

  • Tomato paste

  • Crushed beef bouillon cube

  • Finely chopped thyme and parsley

  • Bay leaves

  • Quartered brown mushrooms

  • Butter

  • Salt

  • Olive oil


Cook Meat

1. Add oil to a pot, sauté bacon for 3 minutes over medium heat until browned. Move it to a larger dish.

2. Cut the beef brisket in chunks and sear them in hot oil until browned on all sides. Transfer beef to the dish with bacon.

3. Sauté carrots and diced onions for 3 minutes until softened.

4. Add garlic and cook for 1 minute.

5. Add bacon and beef back to the pot, season with salt and pepper.

6. Sprinkle with flour, toss well and cook for 5 minutes till it’s brown.

7. Add pearl onions, red wine, and enough beef stock.

8. Add tomato paste, bouillon, thyme, and bay leaves.

9. Cover the pot and boil.

10. Reduce the heat to low, simmer for 1-2 hours.

11. Stir until the meat is falling apart.

Cook Mushrooms

1. Heat butter in a pan for the last 8 minutes of cooking meat.

2. Sauté garlic for 30 seconds or until you get a noticeable gralicy fragrance.

3. Add mushrooms, cook for 5 minutes until the butter is absorbed.

4. Season with salt and pepper.

Combine & Serve

1. Add mushrooms to the pot.

2. Simmer for an additional 8 minutes.

3. Stir to combine all ingredients.

4. Garnish with parsley and serve.

Seafood Paella

Seafood Paella

The gorgeous golden look and the rich savory taste will surely conquer your appetite while also filling your nutritional intakes.



  • Finely chopped garlic

  • Diced onions

  • Grated pear tomato

  • Diced red and green peppers

  • Chopped squids

  • Scallops

  • Fine clams

  • Swordfish fillets

  • Bomba rice

  • Saffron

  • Shrimps

  • Prawns

  • Salt

  • Paprika

  • Bay leaves

  • Olive oil


1. Make a fish broth from shrimp heads, onions, garlic, and bay leaves.

2. Heat olive oil in a paella/ pan.

3. Add clams, cook until they open up, then transfer them to a big bowl.

4. Sauté scallops, shrimps, and prawns. Transfer to a larger dish for add-ons.

5. Add squids and swordfish fillets, then sauté.

6. Add onions, garlic, and pear tomato, and continue sauté.

7. Add rice and braise in sofrito.

8. Add paprika and sauté.

9. Add fish broth, saffron, red and green peppers, cook for a while.

10. Add salt to taste.

11. Add scallops, shrimps, prawns, and clams. 

12. Simmer until Bomba rice is well cooked.

South American Grilled Steak with Chimichurri

South American Grilled Steak with Chimichurri

South American Grilled Steak with Chimichurri


  • Tomahawk steak

  • Finely chopped chimichurri

  • Finely chopped parsley

  • Chopped garlic

  • Chopped deseeded chili

  • Olive oil

  • Red wine vinegar

  • Salt

  • Black pepper

About the Cuisine

Originated from Argentina, chimichurri sauce is a well-known dressing in South America. You can dip it with any grilled food, such as wings, beef, and mutton. Grilled steak is a popular dish in the summer. The fat will be rendered away by grilling while rich nutrients are maintained. It is delicious food to share with friends and family on summer nights. 

Taste & Flavor

Appetizing and mouth-watering! The savory, meaty texture evokes your appetite for one more piece. The sauce is slightly spicy, garlicky, and vinegary and kicks out all oily and greasy tastes with fresh chimichurri and parsley. Steak juice makes the herb sauce taste more flavorful!  


Step 1: Chimichurri Sauce

  1. Add chimichurri, parsley, garlic, chilli, salt, and some black pepper in a bowl. 
  2. Add more olive oil and some red wine vinegar to cover the solid seasonings. Mix for 1 minute, reserve.
  3. Grill tomahawk steak
  4. Rub oil, salt, black pepper all over the tomahawk steak.
  5. Add the steak into a hot griddle pan over high temp. 
  6. Grill each side for 2-3 minutes until the surface is burnt brown.  
  7. Roast the steak in an oven for 5-7 minutes until it gets to the internal temp of 55 degrees celsius. 
  8. Take out, cut into slices, and move to a plate.
  9. Top with chimichurri sauce, and serve. 

Pumpkin Cream Soup

Pumpkin Cream Soup

Fast and simple version of a cream pumpkin soup, Ready under 15 minutes.

For other soup recipes, view more.

#soup #dinner


  • 500g pumpkin
  • 50ml light cream
  • 250g whole milk
  • 25g sugar
  • 1 tsp cinnamon
  • butter
  • salt and pepper to taste
  • Pepper, nutmeg, garlic (optional)


  1. Peel pumpkin, cut into chunks, add a chunk of butter onto pumpkin and steam until fully cooked
  2. Add in cooked pumpkin into Ventray Blender, add in milk, cream and sugar, blend using soup mode or high speed until soup texture reached.

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Cheesy Bacon Spinach Dip

Cheesy Bacon Spinach Dip

This is the best dish to serve at any holiday dinner party, everyone would love it, cheesy, warm, with fried bacon bites. Nothing taste better than this.
#dinner #appetizer


  • 10 pieces of bacon
  • 8oz cream cheese
  • 1/2 cup sour cream
  • 1/4cup grated parmesan cheese
  • 1 cup cheddar (old)
  • 1 cup grated mozarella cheese
  • 1/4 cup grated Romano cheese
  • 1 1/2 cup fresh spinach
  • salt and pepper to taste
  • parsley to garnish
  • 1/2 tsp minced garlic


  1. Fry bacon in a large skillet over medium heat until crispy. Drain grease with paper towel, crush bacon into smaller pieces
  2. In Ventray Stand Mixer, add in spinach, variety of cheese, garlic and blend using medium speed until ingredients are mixed together
  3. Add in rest of all the other ingredients into Ventray Stand mixer, beat at medium speed until spinach are evenly mixed in with all the other ingredients
  4. Pour mixture into baking dish, you can add an extra layer of cheese on top prior to baking

Oven Directions

  1. Preheat oven to 350F, grease a 9-inch baking dish
  2. Bake for 25minutes or until cheese s melted and bubbly.


Using a foil to cover the baking dish can prevent the top layer of cheese from burning.

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