Miele

NUMBER 1 I SUMMER 2013

The Miele

MAGAZINE

Days of Summer I

I

I

23 PAGES OF ORIGINAL RECIPES CHOOSING APPLIANCES BAKING SHOPPING

The new built-in kitchen range from Miele.

Endless combinations, intuitive operation and stunning performance – these are the hallmarks of our next generation of cooking appliances. However you choose to combine them, they will fit seamlessly with your lifestyle. We call it Design for life.

Experience it for yourself at one of our showrooms. Call 0845 3656610.

SUMMER edition

The Miele MAGAZINE

W

CONTENTS

e are so thrilled to be bringing you the first ever edition of The Miele Magazine. Everyone knows the exacting reputation of Miele appliances, from the world’s top steam ovens, to state of the art washing machines – these innovative products are renowned for quality and endurance. But Miele offer even more and 2013 is a truly exciting time with the introduction earlier this year of Generation 6000 – the biggest launch of products in the company’s history. See page 7 where its Chief Designer reveals the ethos behind the range. In our pages Miele’s leading experts, from product designers to home economists and top chefs have produced new recipes and ways to be creative with the Miele family of products.

Visit miele.co.uk/events for even more recipes and lots of other ideas including courses. We hope you enjoy the magazine – and using the very best appliances to make life simpler and much more fun.

Charlotte Coward-Williams

EDITOR

Recipes 10 Pea and Mint Soup with Parma Ham Straws 13 Paupiettes of Lemon Sole with Wilted Spinach and Butter Sauce 14 Thai Beef Salad 17 Crab and Brown Shrimp Mousse with Fennel and Orange Salad 19 Pizza Bianca (white pizza) 20 Steamed Red Mullet with a Sweetcorn Sabayon, Caramelised Chorizo and Cannellini Beans 23 Lamb in a Puff Pastry Wrap with Braised Shallots 24 Strawberry and Pepper Palmiers 27 Deconstructed Strawberry Cheesecake with Pink Peppercorn Shortbread Crumbs 28 Passion Fruit Two Ways with White Chocolate Milkshake 32 Ciabatta and Focaccia

A Miele SUMMER 5 6 7 7 8 8

SUMMER LIVING

Pretty things and where to get the best dishwasher for entertaining a crowd

PLANTS TO EAT

Miele home economists discover that micro plants offer more than just cooking decorations

MEET ANDREAS ENSLIN

Miele’s Chief Designer offers an insight in to the creative process behind Generation 6000

RESTAURANTS WITH VIEWS

Which is your favourite place to eat?

BEACHES FOR PICNICS

From Norfolk, to Dorset to Wales, we choose our favourite spots to set up a summer picnic

APPLIANCE Q&A

A steam oven or a warming drawer? Simple answers to your appliance dilemmas

Summer RECIPES 9

RECIPE DELIGHTS

Sensational new recipes to create a menu that will truly amaze your dinner party guests

30

THE ART OF MAKING BREAD

34

LAUNDRY HINTS AND TIPS

Top tips and recipes from the School of Artisan Food in Nottinghamshire Insider secrets to make your whites whiter

EDITOR Charlotte Coward-Williams STYLE EDITOR Anna Morley EDITORIAL ASSISTANTS Emma Foale Leigh-Anne Roberts DESIGNER Charlotte Coward-Williams

CIRCLE SEAT

Madame O chair, £400, roche-bobois.com. Diamond Ivory cutlery, from £9, Amara

PRODUCTION Reg French CONTRIBUTORS THIS ISSUE Zoë Carter Kirsty Racki Daisy Christie Fiona Shepherd

BRILLIANT BLUE

Biarritz Blue placemats.

Set of four, £24; Paisley jug vase in Blue, £16, all Brissi

Reproduction in whole or in part without written permission is prohibited. All rights reserved. Dates, information and prices quoted are believed to be correct at time of going to press but are subject to change and no responsibility is accepted for any errors or omissions. While we endeavour to ensure that firms and organisations mentioned are reputable, the editor can give no guarantee that they will fulfil their obligations under all circumstances. © Hubert Burda Media UK 2013

4 The Miele MAGAZINE – miele.co.uk

The Miele MAGAZINE

Summer Living

News... interviews... pretty things... ideas... outdoor living...

FLORAL DISPLAY

Choose a ceramic vase that is just as pretty with or without flowers.

Dahlia Vase in white is £44, from brissi.com

Contrasting coloured lights add atmosphere to your outdoor living space

Fade in time...

The large Kadjut basket, £55 from Toast, is made by a community of basket-makers in Thailand. The outside of the unlined basket is indigo dyed and so will fade over time.

ALL CLEANED UP!

If you dread the inevitable clean up after entertaining, Miele manufacture 14-place setting dishwashers, which means fewer loads at the end of a dinner party. Features such as the 3D cutlery tray and the flexible bottom basket with ‘Intensive Lower Basket’ function offer complete flexibility for mixed loads.

It’s also incredibly quiet – so the dinner plates and starter dishes can be washed while guests are enjoying dessert and coffee!

MIX AND MATCH

Add a little eccentric charm in the garden by choosing a variety of different styles, colours and sizes of lanterns. For a good selection of pretty hanging lanterns try riverdale.nl, notonthehighstreet.co.uk and coxandcox.co.uk

AHOY! THERE

Shipwood Bench, £749 from Fashion For Home. fashionforhome .co.uk or call 0845 089 64 65

OPEN & SHUT These simple Shutter Lanterns are part of Riverdale’s Rockin’ Romance Summer Collection.

From £6.50 for the smallest one, £23.95 for medium one (21cm) and £27.50 for the tallest (26cm). For stockists visit riverdale.nl SUMMER LIVING SPECIAL ISSUE

5

SUMMER edition

SHINE BRIGHT Add pretty, colourful stripes to your summer table by using strips of beautiful fabric as a decorative runner. Four Seasons Provence fabric collection from JAB Anstoetz is priced from £48 per m. jab-uk.co.uk (020 7348 6620).

For similar tableware try heals.co.uk or anthropologie.eu, then scatter brightly coloured dahlia’s around the table for a bright, happy table, guaranteed to lift your guest’s spirits – perfect either indoors or out.

MOJITO COCKTAIL

A Mojito is the definitive cold summer drink, with a refreshing hit of mint and lime. Crush sliced fresh limes, mint and sugar with the end of a rolling pin and transfer into a Riedel ‘O’ Cabernet glass (above, £25 for two, riedel.co.uk). Add ice and pour over the rum. Then, add soda water to taste and stir well, garnishing with a mint sprig.

Plants TO EAT

What happens when Home Economists from the Miele Abingdon Experience Centre spend a day at Westlands?

Miele’s KIRSTY RACKI finds out...

The micro leaf and edible flowers Westlands produce are often seen adorning the dishes of many a Michelin-starred chef’s menu. The seeds first go through a rigorous cleaning process to eliminate any traces of bacteria before being pre-soaked and sown on dampened matting. This helps distribute the seeds evenly: dry matting means the seeds bounce all over the place! The seeds are then left in a temperature-controlled ‘germination room’, before being transferred to the growing houses. As an arachnophobe, I was rather alarmed by the number of spiders! – Westlands choose not to use pesticides and the spiders offer natural pest control. When tasting the flowers some were instantly recognisable, like the micro basil, while micro thyme had us all foxed! Miele has been using the edible flowers to garnish desserts for some time, but on the tour we learnt how the flavour profile can be used to really enhance dishes: Pea flowers have a beautifully fresh and intense pea flavour.

Butterfly sorrel has delicate wings and a citrus flavour profile. Most recognisable amongst the Westlands’ collection are the small but perfectly formed violas and vibrant nasturtiums.

Next time you go out for dinner, or watch chefs cooking on television, keep an eye out! westlandswow.co.uk 6 The Miele MAGAZINE – miele.co.uk

Taste Time To celebrate the 40th anniversary of Riedel’s Sommeliers collection, Georg Riedel (10th generation) and Angelo Gaja (4th generation owner of Gaja Winery and Italy’s greatest winemaker) will co-host a special tasting on 12th September at Vinopolis in London. The tasting will be the only one of its kind taking place in the UK hosted by this dynamic duo. VIP tickets include a Sommeliers glass set worth £315 to take home and are priced from £160 per person.

The Standard ticket is priced from £110 per person and includes a Vinum XL set worth £82.50. Riedel only approve Miele dishwashers to care for their glassware.

Visit riedel.co.uk

Making a Storm

These sturdy paraffin fuelled, steel and glass hurricane lamps are perfect for lighting an outdoor evening supper.

Choose from four colours, £29 each, toast.co.uk

The Miele MAGAZINE

Q&A

Andreas Enslin Chief Designer and the Vice-President of the German Association of Industrial Designers (VDID), Andreas Enslin has been responsible for the design of Miele appliances since 2006. Here he explains what sets Miele’s new Generation 6000 range apart What is Miele's self-image?

From the 'Forever Better' credo coined by the founding fathers, Miele derives a focus on quality which is unparalleled throughout the industry. Our design and brand values are: innovation, fascination and perceived value.

We make every effort to ensure products do not age prematurely, either aesthetically or technically. To do just that, we need to have a profound knowledge of our customers’ current and future needs – and to take these seriously.

COOL STRIPES Add a fabulous fusion of colour with striped cushions from linum.se/en (01491 571 880).

Side, £31, Seta, 31, Aquarelle £34.80, Palette, from £26.80 and Anthea £31.70

OUR TOP

3 Restaurants with Views

Oxo Tower Restaurant

Jamie Oliver’s Fifteen, Cornwall

Oblix in the Shard, London

With a particularly strong vegetarian and vegan menu that sits alongside an innovative array of other offerings, the Oxo Tower is an old favourite that never fails to impress. With views of London reflected in the River Thames, it’s as beautiful by night or day. For a special treat choose the Chateaubriand, oxtail spring roll, caramelised endive, watercress and red wine sauce at £80 for two.

WHERE Southbank, London MAINS FROM £21.50

‘Fifteen Cornwall’s signature style of Italian inspired, rustic, honest food... all served with a picture postcard view of Watergate bay.’

What could be better if you’re planning a relaxing summer trip to Cornwall? The brainchild of Jamie Oliver, if the tasting menu is anywhere near as good as his London branch of Fifteen, it’s definitely worth the trip!

WHERE On The Beach, Watergate Bay, Cornwall 7 COURSE TASTING MENU £80

We’ve not sampled the food, but the esteemed team behind Oblix and the spectacular views from the 32nd floor of The Shard promise an experience you won’t forget in a hurry. Founder, Rainer Becker references a New York grill as backdrop and the inspiration for the menu - ideal for sharing. Oblix will offer dishes delivered in Becker’s signature style of upscale, sophisticated, urban dining.

WHERE The Shard, London MAINS FROM £22

How do the design lines differ from each other?

PureLine is low-key and minimalistic and lends itself to contemporary and modern kitchens. It has smooth and coloured surfaces and a spacious appeal and will be the range of choice when integrating appliances into the cabinetry of open-plan kitchens. There are three colours, including Havana Brown which comes in to its own in combination with warm, natural tones and veneers. ContourLine, in contrast, has a more technical appeal underlined by greater wealth of detail – the integrated handle is milled from a single block of solid metal. Both lines have their own clear design and combine perfectly with other appliances from within the same line.

How does Generation 6000 reduce complexity? Never before has there been such a ‘fleet design’ approach. Even appliances with widely differing specifications and features harmonise perfectly, say for example a highend wall oven with an entry-line steam cooker.

Does this imply that this new generation of products is chiefly an aesthetic upgrade?

No, because at the same time we have developed a new cross-product user interface based on the same common basic principles. Once familiar with the principle, all Miele appliances are fast and simple to operate. Maximum individuality combined with minimum complexity – that is Generation 6000 from Miele.

SUMMER LIVING SPECIAL ISSUE

7

SUMMER edition BEACH PARTY

What could beat casual dining on the beach?

Chair, £149, Elm Wood table (left) £2,199, Antique Elm table (right) large, £1,099. Teak wood bench, £199. All from bloomingville.com

OUR TOP

3 Beaches for Picnics...

GETTING ON COURSE

Holkham Beach, Norfolk

Sandbanks Beach, Dorset

Llanddwyn, Anglesey

Wander through pine forests, over sand dunes and across boardwalks before you discover the vast open vistas and white gold sands of Holkham Beach.

It can be a bit breezy, but you’ll feel like you’re on the edge of the earth. Children will love running around and hiding in the dunes – A beach where you can truly relax.

Parking may be a bit pricey, but it’s right on the beach – so you don’t have to trek too far with hamper in hand to reach what many claim to be the best beach in England.

Good for families as the golden sands slope gradually away for safe paddling and the top water quality makes it a perfect spot for a quick dip before supper.

This three-mile-long beach has been called the beach of romance.

Anglesey’s tourist’s website declares it ‘more golden than childhood Summers.’ Surrounded by Newborough Forest and with miles of golden sands and the mountains of the Lleyn Peninsula as a backdrop, the long journey to this hidden gem is sure to be worth it.

NEAREST TOWN Wells-next-the-Sea GOOD TO KNOW The renowned Victoria Pub is just across the road

NEAREST TOWN Poole, Dorset GOOD TO KNOW Activities on offer include windsurfing and sailing

NEAREST TOWN Llanfaer Pwll GOOD TO KNOW The nearby nature reserve is great for birdwatching

Q& A

An array of fun and informative courses are on offer in either Abingdon, Oxfordshire or London. Choose from World Cuisine (Indian, French or Italian), Baking – from bread to cupcakes, owner’s masterclasses including a dedicated two hour steam cooking demonstration and other hands-on cooking experiences.

Visit miele.co.uk/events

to help you choose your new kitchen appliance...

I work full time and use my slow cooker all the time to create meals for the family. What are the best Miele appliances to choose?

The Miele Sous Chef is a vital component of your kitchen design. It is a 29cm food warming drawer. As well as having settings for keeping cups, plates and serving dishes and food warm, it has a dedicated slow cooking function. Besides replacing the slow cooker for casseroles, curries and pot roasts, the Sous Chef is far more flexible. For weekends and entertaining, the Sous Chef can be used to make meringues, create your own ‘sun-dried’ tomatoes, dry herbs and make yogurt.

8 The Miele MAGAZINE – miele.co.uk

DO YOU WANT TO KNOW MORE ABOUT HOW TO GET THE BEST OUT OF YOUR MIELE APPLIANCES?

“I HAVE RECENTLY STARTED BAKING AND WANT A KITCHEN THAT SUPPORTS MY NEW HOBBY.” Miele ovens have a fantastic feature which has migrated from professional kitchens. Moisture Plus introduces intermittent bursts of steam into the oven cavity during cooking. Often recipes suggest spraying water into the oven, or throwing a cup of water onto a preheated baking tray. Moisture Plus eliminates the need for this, and results in well risen, even textured bread with a perfect crust.

“I have a six month old baby as well as two older children and want my family to eat healthy, fresh food.”

One appliance is essential for all individuals interested in a healthy lifestyle – The Miele Steam Oven. It retains 50% more vitamin C in broccoli than boiling in water. As well as maintaining nutritional content, the Miele Steam Oven keeps the colour and natural flavour of the food, minimising the need for seasoning with salt.

Some models incorporate automatic programmes, enabling the user to determine how soft or al dente they require vegetables to be – perfect for mashing foods for weaning.

SUMMER LIVING recipes

Recipe DELIGHTS Delectable treats for perfect summer suppers Start with a pea and mint soup garnished with fresh and pretty parma ham straws – then choose from a selection of red mullet, paupiettes of sole, crab, beef or lamb and finish off with deconstructed strawberry shortcake or white chocolate milkshake. Our summer recipe selection is sure to be a hit with the most discerning of guests RECIPES ANNEMARIE BARRETT, REBECCA BARRETT, AMY CARTER, CESAR FERNANDEZ, ALEX JAGGER, KIRSTY RACKI, ELSPETH SMITH FOOD STYLIST AMY CARTER PHOTOGRAPHER MIKE COOPER

SUMMER LIVING SPECIAL ISSUE

9

The Miele MAGAZINE

Pea and Mint Soup with Parma Ham Straws Method Ingredients • 6 slices Parma ham • • • • • • • • • • •

150g puff pasty or pack of ready rolled puff pastry 3tbsp grated parmesan 1 egg yolk, mixed with 1 tsp of water 4 spring onions, trimmed and sliced 1 tbspn mild olive oil 300ml hot vegetable stock 300g frozen garden peas 1 tbspns roughly chopped mint 30g pea shoots 2 strips of pancetta, cut into small cubes Salt and freshly ground pepper 10g of peashoots to garnish

Serves 6-8

1 Place the strips of Parma ham on to the baking tray. Cover with a sheet of nonstick paper and then with a second baking tray to weigh down the strips. Place in the oven at 180°C for 8-10 minutes. Remove from the oven and place the Parma ham on kitchen paper to absorb any excess fat.

The Parma ham will crisp as it cools.

2 Roll the pastry out to a rectangle on a lightly floured surface to 3-4mm thick. Brush the pastry with a little egg yolk wash. Roughly chop the Parma ham and sprinkle over the pastry along with 2 tbsp of the grated parmesan. Fold the pastry in half (on the longest side) and lightly press together with a rolling pin.

Brush the top with egg wash and sprinkle with the rest of the parmesan. Press the parmesan into the pastry by lightly rolling with the rolling pin. Place on to a solid tray and cover with cling film. Transfer to the freezer and allow to freeze.

3 Preheat the oven to 180°C. Take the pastry out of the freezer. Using a long sharp knife cut into thin straws around 6-7mm thick. Cut as many as required and place onto a baking tray. The pastry can then be

returned to the freezer and stored for future use. Place the baking tray of straws into the oven and bake for 8-9 minutes or until crisp and golden. Remove from the oven and place on to a cooling rack.

4 To make the soup, place the sliced spring onions into a solid container and steam at 100°C for 3 minutes.

5 Add the peas and vegetable stock to the container and steam for a further 5 minutes.

6 Lightly fry the cubes of pancetta and place onto kitchen paper.

7 Remove the soup and add in the mint and pea shoots. Blitz the soup using a hand blender until smooth. Check the seasoning and adjust if necessary.

8 Pour the soup into warm cappuccino cups and lay the Parma ham straws across the top of the cups. Garnish with the pancetta and peashoots. Serve immediately.

10

The Miele MAGAZINE – miele.co.uk

APPLIANCE TIP * Heat through cappuccino cups quickly in a Miele SousChef, which can also cook food slowly.

SUMMER LIVING recipes

‘When I was a child my parents asked me to remove peas from their pod – of course not all of them ended up in the bowl’

SUMMER LIVING SPECIAL ISSUE

11

The Miele MAGAZINE

12

The Miele MAGAZINE – miele.co.uk

SUMMER LIVING recipes

Paupiettes of Lemon Sole with Wilted Spinach and Butter Sauce Ingredients For the sole 2 whole skinned boneless lemon sole, cut in to strips 2 tbsp fresh dill, leaves picked Salt and pepper

• • •

For the sauce 100ml white wine Half a small shallot, finely diced 75ml double cream 100g unsalted butter, chilled and cubed Salt and pepper

• • • • •

To serve 3 x handfuls fresh baby spinach leaves Serves 4

Method 1 For the sole, lay out the strips of fillet on a board and sprinkle over the dill and season well. Roll up and secure with a cocktail stick, then place into a lightly oiled perforated steam container.

Steam at 85°C for 3 minutes, then remove and keep warm.

2 Meanwhile, for the sauce, place the white wine and shallots in a saucepan and reduce on a high heat until only a couple of tablespoons of white wine remains.

3 Add the cream, bring to a boil again, and gradually add the cubed butter, whisking at all time. Check the seasoning and keep warm.

4 Steam the spinach at 90°C for 1 minute.

5 To serve, place some spinach on a plate and sit one of the paupiettes on top (remove the cocktail sticks before plating). Spoon some of the sauce over the top and around, and serve immediately.

APPLIANCE TIP * When steaming fish keep the temperature below 90oC on your steamer, this will prevent any protein being lost from the fish.

‘Who needs ready meals, when fast & vibrant foods, packed full of fresh flavour are made as quick as this’

SUMMER LIVING SPECIAL ISSUE

13

The Miele MAGAZINE

Thai Beef Salad Ingredients • 2 x sirloin steaks, about 170g each • 200g cherry tomatoes, quartered • 1 cucumber, deseeded and cut into chunks • 1 red onion, finely sliced • 1 red chilli, chopped • 60g roasted peanuts, roughly chopped • Small bunch of mint • Small bunch of coriander • Small bunch of Thai basil • 2 Kaffir lime leaves, finely shredded For the marinade

• 2 tbsp oyster sauce • 1 tbsp fish sauce • 1 tbsp caster sugar • 1 tsp sesame oil For the dressing

• 4 limes, juiced • 1 tbsp palm sugar • 2 tbsp fish sauce • 1 tbsp sesame oil • 2 tbsp soy sauce • 1 tbsp root ginger, grated • 2 garlic cloves, grated • 1 lemongrass stalk, white part only,

crushed with the back of a knife and finely chopped

Serves 4

APPLIANCE TIP * Use Miele’s FanGrill to cook the beef steaks – you won’t need to turn them over.

14

The Miele MAGAZINE – miele.co.uk

Method 1 Mix all the ingredients for the marinade, pour over the steaks and leave for at least 10 minutes.

2 Preheat the oven on Full Grill, 2500C, for 8-10 minutes.

3 Put the steaks on the grill tray and grill for 3 minutes on each side.

4 Once the steaks are out of the oven, cover them with foil and let them rest for another 5 minutes.

5 Mix all the ingredients for the salad with the dressing and arrange on a platter. Thinly slice the rested steak across the grain and add to the salad. Drizzle with remaining juices and gently toss to combine.

SUMMER LIVING recipes

SUMMER LIVING SPECIAL ISSUE

15

The Miele MAGAZINE

‘This crab and brown shrimp mousse makes the best of fresh, British shellfish, simply and elegantly’

16 The Miele MAGAZINE – miele.co.uk

SUMMER LIVING recipes

Crab and Brown Shrimp Mousse with Fennel and Orange Salad Ingredients For the mousse 3 x egg whites, lightly beaten 70g white crab meat 30g brown crab meat 300ml double cream 2 tbsp fresh dill, chopped 1 x good pinch cayenne pepper Salt and freshly ground black pepper Handful brown shrimps Melted butter to brush dariole moulds

• • • • • • • • •

For the salad 3 tbsp extra virgin olive oil Lemon, juice only 1 tsp caster sugar 1 tsp Dijon mustard Salt and freshly ground black pepper Bulb fennel 2 x oranges, segmented, juice squeezed out of pith into dressing

• • • • • • • •

Fresh chive, to garnish Makes 8-10 small mousse

Method 1 For the mousse, lightly beat the egg white in a jug, and then add the remaining ingredients apart from the shrimps.

Beat together thoroughly.

2 Grease some small dariole moulds (the recipe makes up to 10) and sit on a perforated steam container. Divide the shrimps between the moulds, then pour the mixture into the moulds and steam at 850C for 20 minutes, then remove and rest for 2-3 minutes before turning out.

3 For the salad, combine the oil, lemon juice, sugar, mustard and seasoning and whisk together. Finely shave the fennel on a mandolin, and place in a bowl with the segmented orange, the orange juice, then toss in the dressing.

4 Serve a mousse on a plate with a little salad on top, garnished with chive.

SUMMER LIVING SPECIAL ISSUE

17

The Miele MAGAZINE

‘White pizzas are sophisticated and tasty, and the perfect option for those who aren’t keen on tomatoes’ 18 The Miele MAGAZINE – miele.co.uk

SUMMER LIVING recipes

Pizza Bianca (white pizza) Ingredients For the dough 1 sachet active dry yeast 180ml lukewarm water 250g strong white flour Extra-virgin olive oil tbsp salt

• • • • •

For the topping

• 100g good quality mozzarella, preferably buffalo-milk • 100g ricotta cheese • 2 garlic cloves, finely chopped • 1 tbsp grated parmesan • Small bunch fresh basil, leaves only • Salt and pepper

Method 1 For the dough. In the bowl of a food mixer add all the ingredients and mix on a medium-high speed for 6 minutes or until the dough is smooth and elastic, or if you want to do it by hand, mix all the ingredients together with a wooden spoon and then knead for 10 minutes.

2 Pat the kneaded dough into a round shape and place in an oiled bowl, cover loosely with cling film, place in a steam oven on 40oC for 25 minutes to prove or leave in a warm place until it has doubled in size.

3 Preheat the oven to 220oC. 4 When the dough has risen and doubled in volume, remove from the bowl. Flatten it as much as you can with the help of a rolling pin, transfer into a tray and then do the rest with your fingers. Leave the rim a little higher than the rest.

5 Now assemble the pizza. Spread the ricotta and mozzarella, garlic, parmesan and seasoning across the dough.

6 Bake for 15 minutes.

7 Once it’s cooked, scatter over the basil leaves and drizzle some extra virgin olive oil on top. Serve immediately.

APPLIANCE TIP * For the best results remember to use shelf position 1 and place food on the wire rack when using Miele’s intensive bake.

SUMMER LIVING SPECIAL ISSUE

19

The Miele MAGAZINE

Steamed Red Mullet with a Sweetcorn Sabayon, Caramelised Chorizo and Cannellini Beans Method Ingredients Cannellini Beans 100g cannellini beans, soaked overnight 1 shallot, peeled and chopped 2 small garlic cloves, peeled and crushed 2 sprigs thyme 2 sprigs parsley

• • • • •

Sweetcorn Puree 2 shallots, peeled and finely chopped 20g butter 2 corn on the cob, kernels removed 150 ml chicken stock 150ml double cream

• • • • •

1 Place the soaked cannellini beans, shallot, crushed garlic cloves, thyme and parsley into a solid steam container, cover with 500ml water. Place into the steam oven at 100oC for 1 hour and 30 minutes until the beans are tender or simmer the beans, covered with water in a pan on the hob.

2 Remove from the steam oven or pan and drain the beans from the liquid, shallot and herbs. Leave the beans to one side and discard the rest.

3 For the sweetcorn puree, place the finely chopped shallots, butter and kernels from the two cobs in the solid container and steam for 10 minutes. Then add the stock and double cream, steam for a further 5 minutes. Once cooked remove from the steam oven – blitz with a hand blender until a smooth puree. Pass the puree through a fine sieve. Leave to cool completely.

4 Once cool, whisk the puree until light and fluffy. Leave to one side.

5 Place the red mullet portions on to a greased perforated steam tray. Steam at 65°C for 6 minutes.

6 Pan fry the chorizo cubes on a medium heat, until lightly caramelised. Then add the cannellini beans and gently heat through.

7 Remove the saffron from the wine. In a small saucepan reduce the wine by around a third. Gently fold in the corn puree and 2tbsp corn kernels and gently heat.

8 In a serving bowl place a pile of half the beans and chorizo in the centre.

Place the mullet on top and pour the sweetcorn puree around the side.

Scatter the beans and chorizo around the mullet, and a little pile on top. Garnish with the popcorn shoots and red sorrel leaves.

• Pinch saffron, soaked in 2tbsp wine

• 4x 150g portion red mullet • 100g chorizo, cut into 1 cm cubes • Micro herb popcorn shoots and red • sorrel leaves • 2 tbsp corn kernels to garnish

Serves 4

20 The Miele MAGAZINE – miele.co.uk

APPLIANCE TIP * Your Miele steam oven can be used to cook at the temperature of a sous vide. This gentle method intensifies flavours and delivers tender melt in the mouth results.

SUMMER LIVING recipes

SUMMER LIVING SPECIAL ISSUE

21

The Miele MAGAZINE

22 The Miele MAGAZINE – miele.co.uk

SUMMER LIVING recipes

Lamb in a Puff Pastry Wrap with Braised Shallots Method 1 Heat 25g of butter in a frying pan, brown the lamb fillet on all sides and season well, place on to a plate and allow to cool.

2 In the same pan, melt the remaining 25g of butter. Soften down the shallot for 2-3 minutes, then add the chopped mushrooms. Cook for another 2-3 minutes.

3 Add the Noily Prat (or Vermouth) and reduce until almost evaporated, add the herbs and season well.

Spread on a plate to cool.

4 Trim pastry to cover lamb with a small overlap. Brush the pastry with egg wash, sprinkle with the chopped herbs. Spread with the mushroom mixture. Place the lamb loin into the centre of the pastry, wrap the pastry around the lamb and seal the ends and the seams.

5 Place on a baking sheet with seam underneath. Egg wash the pastry and place in the fridge for 30 minutes to rest.

6 Pre heat oven to 195oC. Braised Shallots 1 Place the shallots, parsley, thyme, stock, sherry and seasoning in a solid steam container and steam for 30 minutes.

Sauce 1 Melt the butter for the sauce in a small sauté pan. Cook the chopped shallots for 2-3 minutes until soft. Add the red wine and

bubble until reduced by half. Add the sprig of thyme, stock and jam, bubble again until reduced by a quarter.

2 Pass through a fine sieve and pour into a clean pan. Put to one side.

Putting the Dish Together 1 Remove lamb from the refrigerator, if your own has a food probe, put the roast probe into the centre of the lamb and place into the oven.

2 See the core temperature at 65oC, when the oven switches off, take out the lamb, remove the probe, otherwise place the lamb in the oven and bake for 25-30 minutes and leave to rest for 5-10 minutes – DO NOT COVER. 3 Heat the butter for garnish and cook small mushrooms for 2-3 minutes.

4 Heat sauce, adding raspberries, shredded mint and season. Thicken with a little of the arrowroot if needed.

5 Trim the end of the lamb, and then slice the lamb 3 or 4 pieces.

6 Place asparagus on a plate, 3 or 4 pieces per portion. Place slices of lamb on asparagus tips. Decorate the plate with the braised shallots and mushrooms.

Drizzle with sauce, dot with raspberries and a few radish leaves.

Ingredients • 1 lamb loin fillet • 50g butter • 1 shallot, finely chopped • 150g wild mushrooms, finely chopped • 2 tbsp Noily Prat or Vermouth • 1 tbsp thyme leaves • 1 tbsp parsley, finely chopped

For wrapping the Lamb

• 1 tbsp parsley, chopped • 1 tsp rosemary, chopped • 1 tsp thyme, chopped • 1 egg and 2 tsp water, beaten together • 250g ready-rolled All Butter puff pastry

Sauce

• 25g butter • 1 tsp oil • 1 shallot, finely chopped • 100ml red wine • 1 large sprig of thyme • 300ml lamb stock • 1 tbsp seedless raspberry jam • 10 raspberries • 5 mint leaves • Seasoning, 1-2 tsp arrowroot mixed with water

Garnish

• 100g small mushrooms • 1 tbsp butter • Radish shoots • 12 spears of steamed asparagus

APPLIANCE TIP * Miele’s wireless roast probe for cooking meat removes the guesswork and ensures perfection – whether rare or well done, your meat will always be just as you like it

Braised Shallots

• 6 long shallots peeled • 1 sprig of parsley • 1 sprig of thyme • 500ml lamb stock • 2 tbsp dry sherry Serves 3-4

SUMMER LIVING SPECIAL ISSUE

23

The Miele MAGAZINE

Strawberry and Pepper Palmiers Method Ingredients

For the filling 150ml double cream 200g ricotta 50g pistachios, shelled, chopped A few drops of vanilla extract 1 heaped tbsp icing sugar

1 Preheat the oven to 190oC. 2 On a floured surface, roll out the pastry to rectangle about 30x40cm.

Brush with a little beaten egg, sprinkle with the caster sugar and the lightly with the ground pepper.

3 With the long side towards you, loosely roll each short side inwards until they meet in the middle, brushing with more egg, sugar and pepper as you go. You should have a thick, flat roll of pastry.

4 Slice the pastry into 12 slices. Roll each slice out a little more, depending on how thin you want your palmiers to be in the end, then place all the slices flat on a baking sheet and sprinkle over more sugar.

5 Place the palmiers in the oven and bake at 190oC for 20-25 minutes, depending on how thick you have rolled out your palmiers 6 Remove from the baking sheet and allow to cool on a wire rack.

7 For the filling, pour the cream into a cold bowl and whisk it gently until it starts to thicken, then gently fold in the ricotta, pistachios, a few grinds of pepper if you wish, and some vanilla extract.

8 Place half the palmiers on a serving plate and divide the cream between them. Share the sliced strawberries between them, and place the remaining palmiers on top to serve.

10-12 strawberries, sliced

Makes 6 palmiers

• 375g puff pastry • 1 egg, beaten • 3 tbsp caster sugar, plus a little extra Ground black or • long pepper – 2-3 large pinches

• • • • •

APPLIANCE TIP * By using a steam combination oven for pastry, your guests will always remember you for having the lightest of textures and melt in the mouth results.

24 The Miele MAGAZINE – miele.co.uk

SUMMER LIVING recipes

SUMMER LIVING SPECIAL ISSUE

25

The Miele MAGAZINE

26 The Miele MAGAZINE – miele.co.uk

SUMMER LIVING recipes

Deconstructed Strawberry Cheesecake with Pink Peppercorn Shortbread Crumbs Method 1 Place the flour, oats, butter and caster sugar into a food processor. Process until well blended and forming small lumps.

2 Spread out on to a baking tray, bake at 180oC for 12 – 15 minutes until cooked and lightly golden. Set aside to cool slightly.

3 While the crumbs are cooking, put the pink peppercorns into a pestle and mortar and crush them into small flakes.

4 Stir the crushed peppercorns through the shortbread crumbs.

Cheesecake Mixture 1 Place the strawberry puree in a small pan, bring to the boil and simmer until the puree has reduced to 125ml. Set aside to cool.

2 Put the cream cheese and condensed milk into a bowl. Gradually pour in the double cream, whisking all the time to thicken the mixture. Whisk in 4 – 5 tablespoons of the cooled strawberry purée and combine well. Place in the fridge to chill.

Rhubarb Compote 1 Set aside one stick rhubarb for the rhubarb strips. Slice the rest of the rhubarb into 2cm pieces and place in a solid container. Sprinkle over the caster sugar.

2 Place in the steam oven and steam at 100oC for 5 – 7 minutes depending on the thickness of the rhubarb. If you don’t have a steam oven, gently cook the rhubarb on the hob. The rhubarb should be just tender and still holding shape. Set aside to cool.

Rhubarb Strips 1 Put the sugar into a small saucepan and pour over 300ml water. Heat the pan

gently to dissolve the sugar and then bring to the boil. Simmer for 5 minutes to create a sugar syrup.

2 Meanwhile, using a vegetable peeler, cut long thin strips of rhubarb and place them in a small bowl. Pour the hot syrup over the rhubarb strips and leave to soak for 5 minutes.

3 Lay a sheet of non-stick parchment paper over a baking tray. Carefully lift the rhubarb strips out of the syrup and lay them flat on the paper to dry.

Strawberry Crisps 1 Pre heat the oven to 80oC. Lightly grease a silicone mat with a small amount of vegetable oil. Very thinly slice the strawberry by hand or on a mandolin.

2 Dip the thinly sliced strawberry slices into the sugar syrup from the rhubarb strips. Run between fingers to remove any excess syrup and placing on a silicone mat on a baking sheet. Place in the oven and allow to dry until crisp.

3 Store in an air tight container.

To assemble the dessert Swipe a crescent of the strawberry purée on to the plate and add a quenelle of cheesecake mixture. Cut short lengths of the rhubarb strips and lay across the quenelle. Add a strip of pink peppercorn shortbread crumbs. Complete the dish by placing small spoonfuls of rhubarb compote around the plate and garnish with some slices of dried strawberry.

Ingredients Pink Peppercorn Shortbread Crumbs 100g plain flour 20g oats 60g cold butter 50g caster sugar 2 tspns pink peppercorns

• • • • •

Cheesecake Mixture

• 250ml strawberry purée • 125g cream cheese • 30g condensed milk • 200ml double cream Rhubarb Compote 400g rhubarb 30g caster sugar

• •

Rhubarb Strips 200ml caster sugar A squeeze of lemon juice 1 stick rhubarb

• • •

Strawberry crisps 4 – 6 large strawberries

•

APPLIANCE TIP * The shaved strawberries make this dish an impressive dessert, but they are simple to make in a Miele warming drawer.

SUMMER LIVING SPECIAL ISSUE

27

The Miele MAGAZINE

Passion Fruit Two Ways with White Chocolate Milkshake Method Ingredients Passion fruit Madeleines 2 eggs 75g caster sugar 100g butter, melted 2 tbspns milk 100g plain flour 1 tspn baking powder 4 tspn finely grated orange zest 2 large passion fruit, juice and seeds

• • • • • • • •

Additional caster sugar to dust the madeleines 1 Mini madeleine mould Makes about 36 Passion fruit Pastilles 400ml passion fruit purée 30g caster sugar 15g pectin powder 335g golden granulated sugar plus additional for sprinkling 100g liquid glucose 5g cream of tartar

• • • • • •

White Chocolate Milkshake 150g good quality white chocolate 200ml milk Seeds from 1 vanilla pod 3 scoops good quality vanilla ice cream

• • • •

28 The Miele MAGAZINE – miele.co.uk

Passion fruit Madelines 1 In a large bowl, beat the eggs and the caster sugar until thick and creamy and the whisk leaves a trail on the surface. Use a little of the melted butter to brush the madeleine mould, then gently mix the butter and milk into the bowl with the whisked eggs.

2 Gently fold in the flour, baking powder and the orange zest in two batches. Finally, fold in the passion fruit juice and seeds.

3 Cover the bowl with cling film and leave the batter to rest in the fridge for 2–3 hours or overnight.

4 When you are ready to bake the madeleines, preheat the oven to 1750C. Drop a teaspoonful of batter into each of the madeleine shapes and place in the oven. Bake the madeleines for 12–15 minutes until risen, set and lightly golden.

5 While they are still warm, turn them out of the mould and into a small bowl with the caster sugar. Toss them in the sugar to coat and then place on a wire rack to cool completely. There will probably be enough batter to bake another batch of madeleines.

They are best eaten on the day they are made.

Passion fruit Pastilles 1 Place the passion fruit purée in a large saucepan and bring to simmering point. Line an 18cm shallow cake tin with a double layer of heatproof cling film.

2 Sieve together the caster sugar and pectin to combine well together and remove any lumps. Add the pectin and caster sugar to the heated purée along with the granulated sugar and cream of tartar.

Stir occasionally to ensure the sugars are

dissolved and not sticking to the base of the pan. Boil the mixture to jam setting point (110oC/ 224oF) using a sugar thermometer to measure.

3 Dissolve the cream of tartar in 50ml water and stir into the jelly mixture. Skim off any film from the top of the jelly mixture and pour it into the prepared tin to cool and set. Transfer to the fridge to chill.

4 Once the jelly has chilled and set completely, use a small pastry cutter, in a shape of your choice, to cut out the pastilles. Place some additional golden granulated sugar in a small bowl and toss the pastilles in the sugar to coat.

5 Keep in airtight container in the fridge and serve within 48 hours.

White Chocolate Milkshake 1 Gently melt the white chocolate. If you have a steam oven, use at 100oC for two minutes, select Cook Universal.

2 Meanwhile, pour the milk into a small saucepan and heat gently until just lukewarm. When the chocolate has melted, transfer the warm milk and chocolate a liquidiser goblet. Add the seeds from the vanilla pod.

3 Blend to combine, then add the scoops of vanilla ice cream. Liquidise again until the milkshake is thick and frothy. Pour into shot glasses for serving. Approx. 10 shot glasses.

APPLIANCE TIP * The gentle heat in a Miele steam oven is ideal for simply and successfully melting chocolate.

SUMMER LIVING recipes

‘The gentle heat in a Miele steam oven is ideal for simply and successfully melting chocolate’

SUMMER LIVING SPECIAL ISSUE

29

The Miele MAGAZINE

the Art of making

BREAD W If you can’t stand the heat, get into the kitchen...

FEATURE FIONA SHEPHERD

hilst we all dream of balmy summer evenings outdoors enjoying a fresh salad and a glass or two of Pinot Grigio, there is still plenty to do in the kitchen to make that summer snack, family barbeque or riverside picnic a whole lot more enjoyable. Emmanual Hadjiandreou is one of the world’s leading bakers and teaches students at The School of Artisan Food in Nottinghamshire. ‘Some people may want to avoid baking bread during the summer months but for me, creating bread is an all-year round passion. You just have to adapt your skills to suit the seasons.’ Two breads that are ideal for the summer months are ciabatta and focaccia. Ciabatta is a popular Italian bread and is named after its characteristic appearance, ‘ciabatta’ being the Italian word for ‘slipper’. It is best warm, dipped in olive oil and balsamic vinegar – an ideal accompaniment to those summer salads. Focaccia is made with the same dough as ciabatta, but can then be used as a base for some delicious toppings.

RIGHT Fresh bread made by leading baker Emmanual Hadjiandreou OPPOSITE, BELOW LEFT The School of Artisan Food, set in the heart of Sherwood Forest on the Welbeck Estate in North Nottinghamshire. The school is housed in the former fire stables, dating back to 1870. Training rooms are equipped for the teaching of breadmaking, cheesemaking, brewing, butchery, charcuterie and preserving. BELOW RIGHT A demonstration of how to make the perfect focaccia 30 The Miele MAGAZINE – miele.co.uk

ARTISAN bread making

A taste of something different this summer

If you’re interested in learning some lifelong skills and you’re passionate about food then the Summer School from The School of Artisan Food could be the perfect holiday for you. Based in Nottinghamshire, on the magnificent Welbeck Estate, the School is the UK’s only not-for-profit organisation dedicated to artisan food. The six-day summer school, led by expert tutors in the field of baking, cheesemaking and butchery, will teach you artisan skills across all three disciplines.The course is practical, hands-on and students will learn the full production processes from weighing out ingredients to taking their finished products home. All classes will be small and informal with access to state of the art training facilities.

The Summer School will run for six days between 12th-17th August 2013.

To book simply visit the website or for more information contact the school on 01909 532171 or by email on info@schoolofartisanfood.org schoolofartisanfood.org SUMMER LIVING SPECIAL ISSUE

31

The Miele MAGAZINE

Ciabatta Method

Ingredients • 200g/1.5 cups white strong bread flour • 4g salt • 2g fresh yeast or 1g

dried/active dry yeast

• 150g/150ml warm water • About 50g/50ml/3 tablespoons olive oil • Baking sheet lined with parchment paper

For the Foccacia add your choice of topping. Choose from, fresh rosemary sprigs, coarse sea salt, thinly sliced red onion with cooked potato; or pitted Kalamata olives

1 In a small mixing bowl, mix the flour and salt together and set aside. This is the dry mixture. In another larger bowl, weigh out the yeast. Add the water and stir until the yeast has dissolved. This is the wet mixture.

2 Add the dry mixture to the wet mixture and mix together with a wooden spoon until you get a fairly sticky dough. Put about one third of the olive oil in another large mixing bowl and place the sticky dough in it.

3 Cover and let rest for 1 hour. After 1 hour, gently fold the dough twice. Cover with the bowl that had the dry mixture in it.

4 Now repeat steps 3 three times, adding a little olive oil before resting the dough each time so that it does not stick too much to the bottom of the bowl. At the very end of the resting cycle, the dough should be well risen and bubbly.

5 Dust a clean worksurface well and flour.Transfer the dough to the floured work surface. Be gentle so that you do not damage the air bubbles. Divide the dough

into two equal portions using a metal dough scraper or sharp, serrated knife. If you want to be as accurate as possible, weigh both pieces and add or subtract dough until they weigh the same.

6 Apply flour to your hands, then use to roughly mould each portion of dough into a slipper shape. Roll each ciabatta in flour.

Place the ciabattas on the prepared baking sheet. Let rest for 5-10 mins.

7 Meanwhile, preheat the oven to 240oC (475oF) Gas 9. Bake the ciabattas in the preheated oven for about 15 mins, or until golden brown.

8 To check if the ciabattas are baked through, tip upside down and tap the bottom – it should sound hollow.

If they are not ready, return to the oven briefly. (Do not bake for too long – ciabatta should be very soft on the inside with only a thin crust). If they are ready, set on a wire rack to cool.

Makes 2 small ciabattas

Focaccia Method Follow steps 1-4 as per Ciabatta recipe

A taste of something different this summer Recipes and photos reproduced with kind permission from How to make bread by Emmanuel Hadjiandreou published by Ryland, Peters and Small.

32 The Miele MAGAZINE – miele.co.uk

1 Transfer the dough to the prepared baking sheet. Be gentle so that you do not damage the air bubbles.

Cover and let rest for 10 minutes.

2 Push the dough out with your fingertips to flatten it and widen it into a rough square. Cover and let rest for 10 minutes.

3 Arrange the toppings of your choice over the top of the focaccia, pressing them into the dough slightly. If you are using olives, arrange them over one half of the focaccia, then fold over and press lightly. This will prevent the olives from burning in the oven.

4 Drizzle olive oil lightly over the toppings.

Cover and let rise until about doubled in volume – about 20 minutes.

‘Creating bread is an all-year round passion’ 5 Meanwhile, preheat the over to 240oC (475oF) Gas 9. Bake the focaccia in the preheated oven for about 15-20mins, or until golden brown.

6 To check if the focaccia is baked through, tip it upside down and tap the bottom – it should sound hollow. If it is not ready, return to the oven briefly. If it is ready, set it on a wire rack to cool.

APPLIANCE TIP * Use the Moisture Plus function on your oven to give perfect rise and crusts on your homemade bread.

Subscribe to eKBB TREAT YOURSELF OR A FRIEND TO 12 ISSUES OF eKBB FROM only £35.50*

TO SUBSCRIBE, VISIT

essentialsubscriptions.co.uk CALL 01778 392471 OR EMAIL US AT subscriptions@warnersgroup.co.uk *Choose from two easy ways to pay: Direct Debit for only £35.50 or credit card payment £39.50.

Costs are as follows: UK £39.50 Europe (airmail) £95 USA £120 Rest of world (airmail) £145

The Miele MAGAZINE

Laundry

HINTS & TIPS When the sun comes out so does the brightly coloured summer wardrobe. But how do you keep your laundry looking perfect?

WORDS ZOE CARTER

5

Get the right dose

Under dosing on detergent can cause a build up of limescale that can be harmful to your machine. The quantity needed can be found on all detergent packets. The quantity is based on the hardness of the water and the type of soilage. If the right quantity of detergent is used you will not need to use additional water softeners like Calgon.

Soft&fluffy

FILTER CHECK

For the absolutely fluffiest towels use a fabric enhancer.

Different to fabric softeners, it will make the fibres feel softer. If you prefer to line dry, pop your towels in the dryer for 10 minutes to fluff up the fibres... and don’t under dose the detergent.

This can allow a build up of limescale in your towels if you live in a hard water area.

Each washing machine has a filter, which protects the drain pump.

This should be checked every 3-4 months for any foreign particles such as coins and buttons.

HELP YOUR CLOTHES LAST Remove laundry promptly - leaving laundry in the machine for long periods of time will cause excess creasing which can affect the life and appearance of the garment. Remove from the machine on the day it is washed.

TIPS TO KEEP COLOUR 1

Wash inside out – if all coloured garments are turned inside out it will protect the fibres and prevent a worn out faded appearance.

2 Wash no hotter than the label – often fabric dyes have been set at low temperatures. If the garment is washed above this the dyes can bleed from the fibres giving a washed out faded look.

Washing constantly at low temperatures can lead to a build up of body oils and dead skin cells, which over time can damage the rubber parts of your washing machine. This causes a stale smell in the machine and your laundry and black mould to appear around the door seal.

A regular maintenance wash at Cotton 95°C will stop the build-up and keep your machine fresh. Put a few dishcloths in the load to prevent over foaming.

3 Choose which colours you mix

in a wash load carefully – when creating a wash load put dark colours together, bright colours together and light colours together.

4

Choose the Dark Garment programme – using this programme for your black and navy garments will prolong the colour. The programme is specially designed to prevent colours fading over time.

5

Use a specialist colour detergent – they really do work!

‘For whites use a detergent that brightens’ 34 The Miele MAGAZINE – miele.co.uk

WHEN ECO IS BAD...

ALL A SPIN

Make wash day easy with the W5872 washing machine. £1,119, from Miele

essential

KITCHEN BATHROOM BEDROOM Our handy eKBB app lets you carry pages of kitchen, bathroom and bedroom inspiration with you wherever you go. View sample pages for free, or subscribe to explore the entire magazine on the go.

Download the new mobile edition of eKBB on your iPad, iPhone, Android device or PC! TO DOWNLOAD THE APP FOR FREE SEARCH FOR EKBB 1 ISSUE £2.99

I

3 ISSUES £7.99

I

6 ISSUES £16.99

The door to our showroom is always open

Visit a Miele kitchen showroom today and start planning your perfect kitchen. With your own personalised tour, you’ll get hands-on product demonstrations and all the one-to-one advice you need to help make your dream kitchen a reality.

For the full Miele experience, why not try one of our Creative Living courses? You’ll learn all about the art of great cooking, discover kitchen secrets from the professionals – and much more.

To book your Miele showroom tour or enrol on a Creative Living course, call 0845 365 6610 or visit www.miele.co.uk/creativeliving

Gallery 15/19 Cavendish Place London W1G 0QE Experience Centre Fairacres Marcham Road Abingdon OX14 1TW