• Choose three or four add-ins—whatever appeals to you—leeks, shallots, onions or chives; fresh or roasted bell peppers; broccoli or cauliflower; kale or spinach; mushrooms or wild mushrooms; diced or crumbled sausage; shredded leftover meats; bacon or ham…use your imagination. You know what tastes good.
• Pre-cook the add-ins as needed, so they’re already softened and have released their natural moisture. That’s important, because you don’t want soggy eggs.
• Lightly oil a heavy ovenproof skillet or pan, and spread up to 2 or 2 1/2 cups of add-ins evenly across its surface. Season them with salt, pepper, garlic or other flavorings, and sprinkle them lightly with your favourite shredded cheese.
• Beat 6 to 8 eggs, and pour them over the fillings. Tilt the pan, so they spread from edge to edge. Cook the eggs over moderate heat for just one or two minutes, until the edges begin to set.
• Top the eggs with more cheese or buttered croutons, if you wish, and slide the pan into a preheated oven at 200 degrees Celcius. After 8 to 10 minutes, when the eggs are fully set and the cheese is bubbly, it’s ready. 

Frittatas are a reliable brunch option.. Ideally your frittata would be surrounded by a range of other eye-pleasing, mouthwatering choices. For example, you might offer a stack of crepes alongside bowls of fresh fruit and whipped cream to fill them. Hollow out a baguette, stuff it with eggs, cheese and cooked fillings, and bake it to bubbly golden goodness in the oven. Baked French toast is always appealing, or you could give it a savory twist by layering cheese and ham between the layers for a sort of large-scale Monte Cristo. Give traditional side dishes a makeover, glazing good bacon or sliced ham with honey or maple syrup and baking until richly caramelized. 

A good recipe app can help you find recipes you want to try out. Once you’ve got them, your device makes an excellent interactive cookbook. Whenever possible, look for recipes that can be made or at least prepared ahead of time. Prepare or buy your crepes and refrigerate them and cut up any fruit or vegetables. Dice, shred or crumble the meats and stash them in the refrigerator. Prep your baked French toast or breakfast casseroles and leave them overnight to soak up the eggs. 

On the day, keep things simple by taking advantage of the Dual Cook oven. Slide in the divider, so you can bake last-minute items at a high temperature while using the other half as a warming oven to keep prepared foods hot. When mealtime arrives, you’ll have all the food organised and table-ready. Remember, although lingering over the table is part of the pleasure of a leisurely brunch, any leftover foods should be whisked away to the refrigerator once you’ve finished eating. Pack them into flat containers and pop them back into your fridge.

It’s fun preparing an elaborate recipe, but it’s not necessarily practical for everyday meals. On days when you have other things to do, you’ll probably want something that’s fast, tasty and doesn’t require too many ingredients. Meals that are happened to be made with healthy, honest-to-goodness ingredients are so much the better. Here are three examples to get you started. Aside from the salt, pepper and oil you already have in your cupboard, each meal requires just three ingredients.

“Caprese” Flatbread
A Caprese salad, made of good tomatoes and balls of fresh bocconcini cheese, is one of the finest examples of the traditional Italian approach to fresh, simple foods. For a more filling, meal-like variation on the theme, you can use those classic ingredients as toppings for a flatbread. All you’ll need is a jar of bocconcini in olive oil, ideally with basil leaves; sweet cherry or grape tomatoes; and a pizza crust, foccaccia, naan or other flatbread. The whole thing comes together in just minutes.

Putting It Together
First, preheat your Oven to 450 degrees Fahrenheit or 230 degrees Celsius. Halve the tiny tomatoes and put them in a mixing bowl and then drizzle them with the oil from the bocconcini. Toss them with a bit of salt and pepper and set them aside for a few moments so the flavors can meld. Place the flatbread on a parchment-lined baking sheet, and brush it with some of the oil from the bocconcini. Scatter the tomatoes and bocconcini across the flatbread, and bake it for 8 – 10 minutes until the cheese and tomatoes are bubbling and browned. Cut it into large wedges for a light meal, or narrow fingers as an appetizer.

Squash and Sausage
If zucchini and other summer squash have a shortcoming, it’s that their flavor can be a bit underwhelming. That’s a good thing, though, because they take on the flavor of other, more assertive ingredients, such as sausage or tomatoes. Combining all three ingredients; it allows the creation for a simple, tasty meal. For this one, you’ll need three or four zucchini or yellow squash, a can of herbed diced tomatoes and 340 g of chorizo, Italian sausage, or any other flavorful sausage you prefer.

Building your Boats

Simple but Fancy
Any restaurant chef will tell you that the ideal meal is one that looks elegant but is simple to prepare. If you have a few potatoes, a couple boneless chicken breasts and a sprig of fresh herbs, you can persuasively illustrate that principle in about one hour. Prep the chicken by blotting it dry with clean paper towels and placing it into a drip-proof container. Slide it into your Samsung fridge while you prepare the rest of the meal. Don’t worry, there’s plenty of room.

Pretty in Your Pan
Halve a handful of baby red, gold potatoes. Toss them with oil and season them with salt and pepper and then spread them across the bottom of a heavy skillet or Dutch oven. Coarsely chop your chosen fresh herb, or strip it from its stems. Rosemary, tarragon, thyme and garlic chives are all good choices, though almost any fresh herb goes well with chicken. Sprinkle part of the herbs over the potatoes. Remove the chicken from your fridge and season it with salt and pepper as well. Rub the chicken with more of your fresh herbs. Place it on top of the potatoes and slide the pan into a preheated oven at 200 C for 30 to 40 minutes, until the potatoes are crisply caramelized and the chicken is cooked and golden.

The Finishing Touches
Each of these dishes stands on its own, though you can quickly add a few extra touches to make the meal more complete. For example, a crisp green salad would complement either the chicken or the flatbread. The stuffed zucchini would pair well with rice or quinoa, or sliced grilled polenta. If you’re willing to stretch the definition of an “ingredient,” replace the potatoes in the chicken dish with a store-bought mix of diced root vegetables for roasting.
   Tips
• If your sausages are frozen, use the Auto Defrost function on your Samsung microwave to make them stove-ready in minutes.
• If you’re preparing multiple dishes, or cooking one and keeping another warm, slide the divider into your Dual Cooking Oven. With the divider in place, each half of the oven can be set to a different temperature as needed.

A convection microwave oven is like having two appliances combined into one. You get the ease of fast microwave cooking with the features of a conventional oven. Here are 5 Advantages of a Convection Microwave Oven

1. Energy Saving

You save a considerable amount of energy and money using a convection microwave oven.

2. A Time Saving Appliance

As busy as people are on a daily basis we appreciate anything that can save us time. In a convection microwave oven, the food cooks in a fraction of the time compared to a regular oven. Some regular ovens can take about twenty minutes to cook meat per pound. The same meat can be cooked in about half the time. Who does not love the idea of spending less time in the kitchen preparing meals, so that you can have more time to spend with your loved ones?

3. Kitchen Space Saver

This kind of microwave oven is perfect for those with limited space. If you do not have room for a full-size stove this is a great solution. You can cook everything that you normally need a regular oven for, but using less room.

4. Easy and Quick to Clean

One thing most people hate about cooking in a large oven is the cleaning you have to do afterwards. With big ovens, there are pans, racks, drips and spills that take a lot of hard work to clean. The smaller convection microwave has less parts and space to clean up.

5. Convection Microwave Ovens Cook a Wide Variety of Foods

When using an old-fashioned microwave you are limited to cooking certain things. They work well for reheating leftovers or cooking a ready-made meal. Trying to make anything more complex is almost impossible. A convection microwave oven allows you to cook full meals including dessert. Vegetables cook faster so they stay crisp. Desserts like cookies bake quickly and evenly. You will be amazed at how well all your dishes look and taste.

Flourless Chocolate Cake: What You Need

Chocolate is never a bad choice, and a flourless chocolate cake is nearly ideal for all gatherings. It’s rich, decadent, and as a bonus it’s gluten-free. All you’ll need for a 10-inch round cake is half pound each of butter and chocolate, a half-dozen eggs and a pinch of salt. If your chocolate is especially dark, intense and bittersweet, you might also need a bit of sugar or other sweetener.

Melting the Chocolat

Preparation couldn’t be simpler. Chop or break the chocolate into a microwaveable bowl, cut the butter into chunks and add. Place the bowl in your microwave. Heat the chocolate gently, remember you need to stir. At the end of the cycle, let the chocolate sit for a minute to finish melting.

Final Assembly

Separate the egg yolks from the egg whites. Whisk yolks and sweetener into your chocolate mixture, then beat the egg whites to stiff peaks and fold them in. That’s it; you’re done. Pour the batter into a round or springform tin lined with parchment paper, and bake until it sets. Let the cake cool and firm up for a few minutes, then remove it from the pan and set it on a wire rack. Serve with a sauce or glaze, or simply dust it with confectioner’s sugar.

Upcycle The Rolls: Go for Bread Pudding

One common result of successive gatherings is leftover breads, ranging from dinner rolls and morning croissants to rich holiday breads. Turning them into an elegant, upscale bread pudding is a yummy solution. Forget the sodden stodge your granny served, modern bread pudding is a sophisticated treat for adults.

Dry the Bread

Start by cutting your leftover breads into crouton-sized cubes. Remove the crusts if they’re tough and chewy, otherwise you can leave them on. Spread the cubes on a baking sheet and dry them for an hour or two in a low oven. If you have a dual oven, you can do this in half of your oven, while using the other compartment for baking or roasting.

Give It a Nice Soak

Layer the dried croutons into a large baking dish and soak them in custard, using one to three eggs for every cup of milk or cream. Let your imagination run wild with add-ins: Pecans or almonds, white or dark chocolate, and fresh, dried or candied fruit are all good choices. For an extra-rich dessert, heat the custard mixture and melt white or dark chocolate into it.

Lush and Rich

Cover the baking dish, and use your refrigerator’s Power Cool feature to quickly reduce it to a food-safe temperature. Let it soak overnight, or at least for an hour or two, for the flavors to meld and the bread to soak up the custard. Drizzle it with rum, brandy or Bourbon at the last minute, if you wish, then bake it until the custard has nearly set. Serve chilled or warmed, with a suitable sauce.

Rustic Desserts: Free-Form Fruit Galette

Sometimes the simplest and most rustic desserts look the most elegant. That’s certainly the case with galettes, open-faced fruit tarts shaped free-form and baked on a sheet pan. It looks best with fresh-made pastry, rough edges and all, but if you’re crust-challenged don’t be shy. Use a store-bought piecrust, and tear its edges artfully to create the right appearance. After all, this is about keeping things simple.

Dried Fruit Fun

For a super-seasonal filling, gather up all the raisins, almonds, figs, dried cranberries, candied citrus peel and other dried fruit and nuts you’d purchased for holiday baking. Soak the fruit in warm water or juice heavily spiked with rum, Bourbon or any aromatic liquor. Once they’re plumped, drain them well and toss them with fresh orange zest, warm spices and halved or sliced nuts.

Fresh & Fruity

Alternatively, peel and slice your favourite fresh fruits. Apples, pears and cranberries are entirely appropriate for the holidays, but feel free to use whatever you like as long as it’s ripe and sweet. Toss the fruit with sugar, spices, and a thickener, such as cake crumbs or cornstarch to soak up any excess juice. For berries, peaches or other really juicy options, line your crust with slices of pound cake.

Crust Time

Centre your crust on a parchment-lined baking sheet, and mound the fresh or dried fruit into a flat dome in the middle. Fold the edges of the dough inward, encasing the filling carefully but leaving at least half of the tart’s surface open. Brush the pastry with egg wash, and sprinkle it with coarse sugar, for an especially elegant appearance. Bake at 375-degrees Fahrenheit until the crust is golden and the fruit tender.