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The Miele

NUMBER 4 I WINTER 2014

magazine

Winter Warmers i

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21 PAGES OF ORIGINAL RECIPES APPLIANCES THE PERFECT COFFEE SHOPPING ADVICE


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.

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WINTER edition circLe oF LigHt

We love this colourful and festive Wästberg Sempé pendant light which is £3,222 at nest.co.uk

The Miele magazINE

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CONTENTS

s the seasons turn and we start cocooning ourselves for the colder months ahead, our homes – and kitchens – become even more important than ever. Whether it’s Christmas day brunch for all the family, an intimate New Year’s Eve supper with your nearest and dearest or even a Sunday roast with a group of old friends on a crisp January weekend, cooking is always pivotal to any winter’s gathering, and this special edition of The Miele Magazine is packed full of ideas for entertaining, making the holidays and the New Year even more special than ever. With ideas for everything from gifts for loved ones to top winter tipples to stylish hotels for a cosy break, the experts at Miele have also once again created a stunning selection of recipes for you to use alongside the very best of Miele appliances. We hope you enjoy this special magazine, and wish you a wonderful festive and winter season ahead.

Recipes 12 Bloody Mary Cured Salmon with Pickled Vegetables and a Horseradish Cream

14 Eggs Benedict 16 Roast Turkey

with a Cranberry & Port Sauce Steamed Gammon with a Redcurrant, Ginger & Mustard Glaze

18 Butternut Squash Risotto

20 Venison two ways with a Blackberry Jus

22 Gammon & Turkey Winter Pie

24 Black Forest Gâteau Roulade

26 Individual Sticky

Toffee Plum Puddings

Ciara Elliott

28 Chocolate

acting editor

Marmalade Trifle

PS For even more inspiration and recipes, see miele.co.uk/events

Creature Comforts

Add some cosy warmth to those dark winter days and snuggle up with a sheepskin hot water bottle cover, £49, and this short haired, curly sheepskin hide rug, priced at £165, both from coxandcox.co.uk

30 Spiced Plum Chutney, Cranberry Jumbles, Spiced Nuts or Popcorn Acting EDitOR Ciara Elliott ASSiStAnt EDitOR Emma Foale in-HOUSE EDitORiAL Kirsten Jones Lucy Macdonald Hayley Steed DESignER Teresa Walker PRODUctiOn Reg French cOntRiBUtORS AnneMarie Barrett, Rebecca Barrett, Zoë Carter, Mike Cooper, Alexandra Dibble, Rachel Khoo, Elspeth Smith, Kirsty Racki, Gemma Sheppard, Nicola Springer, Adam Jeffrey

A Miele WINTER 5 CHRISTmaS LIVINg

Seasonal decoration ideas, scrumptious winter drinks and picturesque accommodation

6 HIgH CLaSS WaSH

With an ultra quiet operation and A+++ energy rating, choose Miele’s new washing machine to maintain those silent nights

7 Top THREE TIppLES

Create a stir this party season by mixing up some ideas for festive drinks for visiting guests

8 mIELE q&a

We talk to Gemma Sheppard, Director of Style for Miele and Head Stylist on the X Factor, about her busy life and laundry solutions

Winter AT HOME 11 WINTER RECIpES

Entertain at home with these tasty ideas for festive breakfast, lunch and dinner themes

32 ELDERFLoWER aND pEaCH FRaNgIpaNE TaRTLETS

Rachel Khoo’s handpicked recipe, using Miele’s new steam combination oven

33 BUYERS’ gUIDE To DISHWaSHERS Be sure to pick the right type of dishwasher for your lifestyle and cleaning needs

34 FULL oF BEaNS

How to get that perfect cup of coffee every time

FaireSt oF tHeM aLL There’s a cool Scandi woodland feel to this resin mirror, £50, zarahome.com

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 2014

4 The Miele MAGAZINE – miele.co.uk/cookingcourses


The Miele magazine

Winter Living

News... Pretty things... Lovely places to visit...

TIME TO PLAY

Create an interactive playroom with this fun teepee print Native wallpaper, £56; Fox lamp, £56; Cushions from £24, all Ferm Living

BrINGING THE OuTSIDE IN

Ready to lighten up the dark, winter days with some bright seasonal stems? Bring a touch of graphic luxe to your table with this monochrome clay vase from House Doctor. Decorated with an intricate triangular pattern, it works beautifully alongside copper pieces, as shown, adding some quirky and unique style to your overall scheme. Priced at £30. housedoctor.dk

NATurE ScAPE

Colour SplaSh

Stool, £82, fao-shop.com, and circle log holder, from £59, grahamandgreen.co.uk

These cushions from Amy Sia add just the right touch of warm colour to your bedroom. Sierra, Blizzard, and Ice Storm cushions, all priced at £70. amy-sia.com

WINTER SPECIAL ISSUE 5


WINTER edition SHOW YOUR METAL

The trend for mixing high-shine materials with natural elements shows no signs of abating for 2015, and this Mesh coffee table with zinc table top is the perfect example. Adding just the right modern-industrial feel to your living room, it’s priced from £708, bowlesandbowles.co.uk

“How do I make the most of my oven space on Christmas Day?

SOFTLY SWEET

Your turkey should be rested for at least half of its cooking time, covered with foil and a tea towel or two. That way your turkey will be tender and succulent and this also frees up your oven for a good hour or so to get the heat up high, cook off the roast potatoes and parsnips and get them nice and crispy.

Smooth Operator

With A+++ energy ratings, 9kg capacity and 1600RPM speed, this WKR770WPS washing machine from Miele offers an ultra quiet operation with its ProfiEco motor. It includes exclusive features of QuickPowerWash which still keeps an A rated wash programme but lasts under an hour and PowerWash to improve cleaning performance by at least 10% with a second circulation pump. There’s also a Mixed Items programme where you can select three different materials for a wash from a choice of nineteen. Shown with Miele’s TKR350WP Tumble Dryer, it’s £1,799.

There’s nothing like a fresh lick of paint to inspire a festive scheme. Crown Paints has embraced muted tones, using soft pastel colours to create a warm and homely entrance. Wall in Hare Matt and Silk, from £19.99 for 2.5l; Woodwork in Milk White Non Drop Gloss, from £12.98 for 750ml; Front door in Silver Mine Solo Gloss from £15.98 for 750ml. crownpaints.co.uk

Cold Comfort Dress your home with some soft, winter blankets such as this Leonardo throw from LinenMe, great for snuggling up on those cold winter nights with a hot chocolate. It’s designed with Brown Ivory Squares and is made from 100% Merino Wool. £45, linenme.com

BACK TO NATURE These unique vases are from London-based designer Hend Kreichen’s Tunisia Made collection which uses raw and natural elements for an authentic feel. The small vase is £100 and the large vase is £190. hendkrichen.com

6 The Miele MAGAZINE – miele.co.uk/cookingcourses


The Miele magazine

Ebony & Ivory The soft flicker of candlelight against shimmering golds and whites creates the perfect mood for celebrations

Iittala plates & bowls, from £11.50; Sambonet Dream 24 piece cutlery set, £116; Lexington wine glasses, £52 for a set of four; LSA assorted glassware, from £16.50; Chilewich double napkins, £18.75 each; Kartell Abbracciaio candle holder, £142, all Amara

A palette of graphic black and white sets the stage for the sophisticated new-season look from Ralph Lauren Home. Ebonized oak and cypress wood bring a natural element to the collection, while Native American textiles inspired by Navajo prints add a touch of warmth. In this image you can see the Downtown modern dresser, £9,924; Equilibrium table lamp in black enamel, £1,050, and the Downtown modern mirror, £3,725. ralphlaurenhome.com.

WHITE NIGHTS

These simple teaspoons are a wonderful addition to your ‘winter whites’ dining table. They’re £15, tinekhome.com

All That Jazz For those Christmas dinners and New Year’s parties, these Dillie champagne saucers offer an eclectic 1920s design. £36 for a set of four, rowenandwren.co.uk

OUR TOP

3 WINTER TIPPLES

Bailey’s Irish Coffee

Spiced Pumpkin Milk

Hot Buttered Rum

This drink is a beautiful blend of whisky, creamy Baileys and fresh coffee, creating a smooth and delicious taste, the perfect choice for a post-dinner beverage

For a great non-alcoholic option for your guests, try this warm, milky cocktail of spices, a sweet and simple option for those cold and wintry days

This drink seems to have a bit of everything, mixing ice cream and rum to deliver a deliciously unique taste

Ingredients 1 shot of Baileys, 1 shot of irish whisky, coffee, 1 tbsp whipped cream

Ingredients 250g pumpkin purée, 1 litre milk, 4 tbsps caster sugar, 1 tsp ground cinnamon, 1 tablespoon vanilla extract

Method Combine the Baileys and whisky in a glass. Top it up with coffee and add the whipped cream. Sprinkle some grated chocolate to finish

Method Combine all the ingredients in a large pan over a medium heat using a whisk to blend well. Heat to a simmer

Ingredients 1 1⁄2 tbsps butter, 1 tbsps soft sugar, 1 1⁄2 tsps icing sugar, 3 tbsps Jamaican rum, 2 tbsps vanilla ice cream, 1 pinch cinnamon, 125ml simmering water Method Combine the butter and sugars in a mug before adding the rum, ice cream, cinammon and water. mix with a fork until creamy and then sprinkle with nutmeg WINTER SPECIAL ISSUE 7


WINTER edition

OUR TOP

3 Cosy Design Hotels

Ett Hem, Stockholm

The Crown, Buckinghamshire

The George in Rye, East Sussex

With deep sofas, low lighting and a glamorous but casual feel, Ett Hem (meaning ‘A Home’ in Swedish) is a small but perfectly formed 12-room hotel in the embassy quarter of Stockholm. With interiors replete with Scandinavian fine furniture and antiques - all selected by the much renowned Ilse Crawford - the stand-out feature of the hotel is that guests can dine wherever and whenever and even in the kitchen or library, and all from a locally farm sourced menu. Weekend foodie bliss. Doubles from £347. etthem.se

Another Ilse Crawford-designed establishment, but closer to home this time, is The Crown in Amersham, an Elizabethan coaching inn which sits right at the end of the Metropolitan line, making it super-easy for busy Londoners to go for a weekend break. This chic and chintz-free bolthole comes particularly into its own in the winter when its roaring fires, low-beamed rooms and modern heritage furnishings – think oak, rush matting and tweeds – exude a certain cosy cool. Doubles are from £139. thecrownamersham.com

A similar era of architecture, but done in a completely different style to The Crown, is The George in Rye, which has been named in design circles as ‘one of the most inspiring coaching-inn conversions in Southern England’. Think theatrical colour, cosy panelling, grand beds and sumptuous bathrooms - and all with a buzzy brasserie-style restaurant on-site, as well as the chocolate box-pretty village of Rye on your doorstep. Winter breaks don’t get much more cosy or romantic than this. Doubles from £135, suites from £295. thegeorgeinrye.com

Appliance...

St. Albans Christmas Market After achieving great success in its first year, drawing in over 45,000 visitors, St. Albans has doubled the size of its German-style Christmas market with up to 80 chalets this year. The traditional festive feel is made even more romantic with the magnificent 11th Century St. Albans Cathedral setting and carols every hour on the 20th December.

Where Vintry Gardens, St. Albans Cathedral When From 27th November until 21st December,

Q&A

With GEmma SHEppaRd, director of Style for miele, and Head Stylist on the X Factor

Like you, your Miele W1 must be working even harder now you are Head Stylist on the X Factor?

Yes and sometimes it feels like I’m juggling glass balls! I work, commuting from Nottingham as well as managing my home and looking after the children, and carving out quality time with my husband. For me, a Miele is more than just a washing machine, it is a tool in my life that enables me to keep on top of my laundry in the knowledge that I can trust the W1 to look after mine, my families and my clients’ clothes. I don’t just want clean clothes, I want my laundry to be taken care of without having to do all the labour, or even thinking about it that much. A Miele is as close as you can get to having a personal laundress at home.

How else does your Miele W1 washing machine help you?

MAGICAL MONOCHROME

One of Denmark’s main design houses, Broste Copenhagen has been leading the Nordic design light since 1955. This season their Esrum range of graphic tableware is as beautifully classic and simple as ever. With prices starting from just £7.50, the linen tablecloth (pictured) is £91 and the marble cutting board, £33. For more, see brostecopenhagen.com 8 The Miele MAGAZINE – miele.co.uk/cookingcourses

I firmly believe that fashion is an emotional tool and if you look good, you feel good. It’s empowering to wear a great outfit, we all know that and yet how many of us can truly say we apply it to every day? I genuinely find it gives me a physical lift to look as good as I can. And as a result, I perform better. Clothes and fashion are my tools and I take the best care of them with my Miele. I also find that freshly laundered clothes have that comforting, almost nostalgic smell. It reminds me of my mum taking care of my clothes as a child. That too gives me an air of confidence about my appearance. Clean and fresh smelling clothes are the foundation for me to then build my look.


The Miele magazine

Step away from the usual bold Christmas colours and opt for sophisticated pastels with hanging stars in White, Mint, Nude and Grey from Bloomingville. They cost £4.95 for a set of four. bloomingville.com

Adorn the house with light and keep the spirit of the festivities alive throughout the colder winter season

PRETTY IN PINK Infusing some bright colour to those chilly, overcast days, this selection from Branksome China is vibrant enough to add an exciting touch to your table at home without being too overbearing. Round dinner plate, £23; Dessert plate, £20; serving dish, £41; Bonbon dish, £14, all branksomechina.com

LIGHT UP LIVING

Create your own Nordic grotto with a flurry of oversized fairy lights and sweet soft animal heads. A timber framed outhouse is the perfect location for this festive theme. Fabulous extentable festoon lights, from £30; Plush polar bear head, £40, both Cox & Cox. coxandcox.co.uk

It’s oh so quiet This is the Complete C3 Silence EcoLine Plus Vacuum Cleaner from Miele, designed to minimise noise levels but boasting a maximum power output of 700W. Thanks to the clever AirTeQ floorhead and innovative PowerChip, it performs to the standard of 2000W and a 10% higher dust pick up. It’s priced at £250.

Snow White

Opting for white against wood in the bedroom is perfect for creating a Scandinavian-inspired look. Whether you’re snuggling up for a cosy night’s sleep or waking on a frosty morning, this Serenity bedding from the Bedeck White Collection is heavenly. The collection includes cushions, £25; pillowcase, £12 and double duvet, £60 for a double. bedeckhome.com WINTER SPECIAL ISSUE 9


WINTER edition

TOUCH TECHNOLOGY Welcome to Miele’s, top class, M Touch technology with highresolution thin-film transistor display. Its menu can be browsed by simply swiping with your finger and there’s a handy search function to find the best automatic programmes.It’s shown here on the Miele Generation 6000 PureLine H6800BM Combination oven with Microwave, CVA6800 Bean-to-Cup coffee machine, DGC6800XL Combination steam oven, and H6860 BP Oven.

Choose craft over crackers this festive season with this affordable colourful bunting range from Dutch lifestyle store HEMA. hemashop.com

Soft illumination

You can never have enough candles at Christmas. Choose a selection of simple pillars and a scented centrepiece, using silver metallics to add yuletide sparkle. Candle holders, from £25; Mercury vases, from £20 for a set of two; Tea light holders, from £6; Etched hurricane, £35; Ultimate beaded star, £60, all The White Company. thewhitecompany.com

“What’s the best way to cook my Christmas pudding?” If you’re making your own puddings, it can be a real bore simmering them on the hob for several hours and ensuring that your pan doesn’t boil dry. Instead, I cook them in my steam oven, on 100°C for exactly the same amount of time as I used to cook it on the hob. The great thing is that the water jug lasts a few hours, so I only need to refill once during cooking, and there is no danger of it boiling dry because the Steam Oven tells you when the water has run out and goes into a standby mode until refilled. The Steam Oven is also great for reheating pre-made puddings on the day: just pop in as you sit down to your dinner, and reheat for around 45 minutes to an hour. The texture will be beautiful and it will taste delicious. You will never use a microwave to reheat again!

THE NEW RUSTIC

Introducing new-season fabric is a great way to refresh your kitchen or dining space, and we have to admit to loving everything from the new Tori Murphy Elca range. Linen tea cosy, £30 and napkin set, £30 for four, torimurphy.com 10 The Miele MAGAZINE – miele.co.uk/cookingcourses

PERFECT PRESENTS

Bring some quirky style into your home with these Georg Jensen designs from Skandium. A Christmas gift for a friend (or even yourself), the Ilse vase is a sleek yet curvy option, at £72, while the HK Bonbonnierre Onion mixes silver and wood to create a stylish space for all important trinkets, also £72. skandium.com


WINTER sEasoN recipes

Recipes

for the feStIVe SeASoN A variety of dishes which are perfect for entertaining during the winter months Impress with a Black Forest G창teau Roulade, or create an edible gift of spiced Plum Chutney or Cranberry Jumbles RECIPEs AnnemArie BArrett, reBeccA BArrett, elspeth smith, kirsty rAcki, nicolA springer, AdAm jeffrey FooD sTYLIsT AnnemArie BArrett, reBeccA BArrett, AlexAndrA diBBle PHoToGRaPHER mike cooper

winter SPeCiAL iSSUe 11


The Miele magazine

‘The cured salmon keeps for a week in the fridge and can be used instead of the gammon in Eggs Benedict to make Eggs Arlington for a special brunch’

12 The Miele MAGAZINE – miele.co.uk/cookingcourses


WINTER sEasoN recipes

Bloody Mary Cured Salmon with Pickled Vegetables and a Horseradish Cream Method 1 Place the tomatoes, small stick of celery, lemon zest, orange zest, 25g horseradish, chilli, soft brown sugar and vodka into a food processor and blitz until it is smooth. 2 once done, stir through the salt. Place the mixture into a bowl and place the salmon skin side up into the bowl. Using your hand massage the mixture into the salmon and make sure it is completely covered. Leave refrigerated to cure for 48 hours. 3 once the salmon has been cured for 48 hours remove from the tomato mixture and quickly rinse any mixture off. 4 Place everything for the herb cure into a bowl and mix well. Rub this over the salmon and leave for a further 24 hours. 5 When ready to serve make the horseradish cream by whipping the crème fraiche, cream, creamed horseradish, celery and salt until light and thick. 6 For the pickled vegetables bring the vinegar, sugar, salt, orange rind and lemon rind up to the boil. Place the vegetables into a solid steam container and pour the boiling vinegar over. Cover with a lid or tin foil and steam at 100°C for 1 minute or just gently simmer on the hob for 1 minute. 7 To serve, very thinly slice the salmon and arrange on the plate along with the horseradish cream and tomato relish. Garnish with micro celery (optional).

Ingredients • 500g salmon, pin boned and skin left on • 200g tomatoes • 1 small stick celery • / lemon, zest • / orange, zest • 25g fresh horseradish, grated • 1 chilli, roughly chopped or tabasco to taste • 1 tbsp soft brown sugar • 30ml vodka • 3 / tbsp salt 1

1

2 2

1

2

For the herb cure

• / tbsp sun-dried tomato paste • Large pinch celery salt • 1 tbsp chopped parsley • 1 tbsp chopped dill • / tbsp finely grated celery • / tbsp finely grated fresh horseradish • 50 ml vodka 1

1 1

2

2 2

Horseradish cream

• 2 tbsp crème fraiche • 1 tbsp double cream • / tsp creamed horseradish • Large pinch of salt 1

2

Pickled Vegetables

• 300ml white wine vinegar • 1 / tbsp caster sugar • Large pinch celery salt • 1 strip of orange rind • 1 strip of lemon rind • Selection of vegetables 1

4 *

APPLIANCE TIP The Miele Steam oven retains the colour and flavour of vegetables, whether pickling, blanching or making soups

2

(ribbons of cucumber, small florets cauliflower thinly sliced, 2 very thinly sliced radishes, 1 baby fennel thinly sliced) Tomato relish to serve (optional)

• • Micro celery to garnish (optional)

winter SPeCiAL iSSUe 13


The Miele magazine

Eggs Benedict Ingredients • / gammon steak • 100g baby spinach, large stalks removed • 2 eggs • 1 English muffin • 30g butter • Pinch cayenne 1

2

Hollandaise Sauce

• 125g butter • 1 egg yolk • 2 tsp water • 1 tsp white wine vinegar • 6 pepper corns • 1 bay leaf Serves 2

Method 1 Place gammon, spinach and whole eggs on 3 separate shallow perforated steam containers and set to one side. 2 Split the muffins ready for toasting and place onto a universal grilling pan with the anti-splash tray on top. Preheat the main oven grill to 225°C. This will take approximately 10 minutes. 3 Half fill a medium saucepan with water, place a glass bowl on top of the pan and heat the water in the pan until just simmering. add the egg yolks to the bowl and 2tsp of cold water. Whisk until light and creamy and a trail of mixture remains on top. in a small saucepan heat the vinegar, pepper corns and bay leaf. Heat the butter in a saucepan, then gradually whisk into egg yolk mixture, add the strained vinegar to taste. Take off the heat and cover. 4 Place the gammon and eggs in to the steam oven and cook on 100°C for 2 minutes. 5 Toast the muffins and butter. When the steam oven beeps add spinach and cook on 90°C for 2 minutes. 6 When steam oven beeps again take out all the food. Place the eggs in cold water, slice gammon into small pieces, season the spinach and mix with the gammon , place the spinach and ham on top of the muffin. add a spoon of Hollandaise Sauce over the spinach and gammon mix. Peel the egg and place on top. For effect you can cut the egg slightly so that the yolk shows, and sprinkle with a pinch of cayenne pepper and micro herbs.

4 APPLIANCE TIP * Steam ovens are great for hard boiled eggs too. They take just 7 minutes at 100°C, no matter the quantity

14 The Miele MAGAZINE – miele.co.uk/cookingcourses


WINTER sEasoN recipes

‘We have garnished with garlic chives, but for a similar flavour you can use some finely shredded deep fried leek or red onion’

winter SPeCiAL iSSUe 15


The Miele magazine

‘This steamed gammon is delicious hot, but is just as tasty when served cold on the Boxing Day buffet table’

4 *

APPLIANCE TIP The roast probe is great for getting the perfect finish on all meats; use for a rare fillet of beef or a succulent pork joint with crackling

16 The Miele MAGAZINE – miele.co.uk/cookingcourses


WINTER sEasoN recipes

Roast Turkey with a Cranberry & Port Sauce

Steamed Gammon with a Redcurrant, Ginger & Mustard Glaze

Ingredients • 2kg boned and rolled turkey • 1 carrot, roughly chopped • 2 chopped onions, • 1 celery stick, roughly chopped • 1 large bunch of thyme • 1 bunch celery stalks

Ingredients • 1 x 1.25-1.5kg unsmoked gammon joint • 800ml ginger ale/cider/ apple juice • 1 cinnamon stick

For the Sauce 250ml port 100ml red wine 2 tbsp cranberry sauce 600ml chicken stock 1 1/2 tbsp arrowroot

• • • • •

• 8 cloves, plus extra for studding • 2 tbsp redcurrant jelly • 1 tbsp root ginger, freshly grated

Serves 6 people

Method

Method

1 Place the chopped vegetables and herbs into the centre of a roasting tray. Place the turkey on top. Drizzle with vegetable oil and season with salt and pepper. Place the roast probe into the centre of the thickest part of the meat making sure no metal part is showing. 2 Place into a cold Combination steam oven. 1st stage – Fan Plus 225°C, 20% moisture, for 15 minutes 2nd stage – Fan Plus 190°C, 100% moisture, core temperature 72°C. 3 When the turkey has finished cooking remove from the oven and transfer to a board. Cover the turkey well with tin foil. 4 Place the port and red wine into a medium saucepan and reduce to a syrup. add the cranberry sauce and chicken stock. Transfer all the juice and the vegetables from the roasting tray. Leave to gently simmer whilst the turkey is resting for half of the cooking time. 5 When the turkey has rested strain the sauce. Let down the arrowroot with a little cold water. add enough arrowroot to the sauce until a preferred consistency. 6 Carve the turkey and serve with seasonal vegetables and a serving of the cranberry sauce.

1 Place the gammon joint in a solid steam container and pour over the ginger ale/cider/apple juice. scatter in the 8 cloves, and the cinnamon stick. Cover with foil, and place in the steam oven for 1 1/4-1 1/2 hours, depending on the size. 2 Remove from the steam oven, preheat the main oven on Fan Plus 190°C, transfer the gammon to a board and peel off the rind, leaving as much fat behind as possible. score the fat with a sharp knife in a diamond pattern, and stud with more cloves. 3 Combine the redcurrant jelly, mustard and ginger in a bowl, and brush all over the gammon joint. Transfer to a baking tray, and place in the oven for 15-20 minutes, or until the glaze starts to brown. serve hot or cold.

winter SPeCiAL iSSUe 17


The Miele magazine

Butternut Squash Risotto Ingredients • 1.2kg butternut squash, • • • • • • • • • •

peeled and cut into 2cm cubes 1 tbsp vegetable oil 3 cloves garlic 4 large sprigs thyme 200g risotto rice 1 shallot, finely chopped 750 ml stock 3 tbsp parmesan 150ml white wine 1tsp thyme leaves Parmesan shavings to garnish

Serves 6-8

Method 1 Preheat the Combination Steam Oven to Fan Plus 190°C. 2 Place the cubed butternut squash onto a baking tray with the vegetable oil, large pinch of salt, 3 cloves of garlic and 4 of sprigs thyme. Place into the preheated oven and roast in Combination mode, Fan Plus 190°C, 60% moisture for 40 minutes. 3 Once roasted remove around 2 heaped tbsp of the butternut squash and leave to one side. Blitz or mash the remaining butternut squash along with the garlic and leave to one side. 4 Place the risotto rice and shallot into a solid steam container. Bring the stock up to the boil and cover the risotto rice until 1cm over the rice. Keep the remaining stock to one side. Steam at 100°C for 12 minutes. 5 Once finished start reducing the wine down by half in a large saucepan. add the risotto rice, parmesan and the pureed butternut squash. With the remaining stock add enough until your preferred consistency. 6 gently fold through the cubes of butternut squash and gently heat through. 7 Transfer the risotto to serving bowls and garnish with thyme leaves and parmesan shavings.

‘Once you have mastered this risotto, why not try others such as beetroot, or pea and mint?’

4 APPLIANCE TIP * The Steam Oven cooks ordinary rice perfectly too: Cover with boiling water or stock and use the timings on the packet. Simple!

18 The Miele MAGAZINE – miele.co.uk/cookingcourses


WINTER sEasoN recipes

winter SPeCiAL iSSUe 19


The Miele magazine

ooking gelatine’

4 *

APPLIANCE TIP Conventional is a great function to use for long, slow cooking as it won’t dry food out like a fan

20 The Miele MAGAZINE – miele.co.uk/cookingcourses


WINTER sEasoN recipes

Venison two ways with a Blackberry Jus Method

Ingredients

To make the Pommes Anna 1 Preheat the Combination steam oven to Fan Plus 160°C. 2 Line the base of a 5l casserole/hub dish with greaseproof paper, brush generously with some of the melted butter and sprinkle with salt and pepper. Layer the base of the casserole dish with half of the sliced potatoes so they slightly overlap, making sure there are no gaps. 3 Mix the shredded venison and reduced liquor together (keeping 300ml of cooking liquor to one side) and season to taste. 4 spread the mixture over the potatoes. Place another layer of potatoes over the top and brush with butter and season with salt and pepper. 5 Place a weight over the top and press to compact overnight. 6 once pressed overnight, remove the weight and place in the oven on Combination mode, 1st stage – Fan Plus 160°C, 100% moisture for 45 minutes. 2nd stage – Fan Plus 170°C, 30% moisture plus for 15 minutes. 7 Remove from the oven and cut into portions. To make the venison with a Star Anise Rub 1 Place all ingredients, apart from the venison, into a pestle and mortar and grind to a paste.

2 Preheat the Combination steam oven to Fan Plus 180°C. Coat the venison fillets with the rub. Place the fillet into a hot pan to sear all sides. Remove the fillets from the pan and place into a baking tray. Transfer to the preheated oven and roast; Combination mode- Fan Plus 180°C, 70% moisture for 8 minutes. 3 When the fillets have finished cooking, remove them from the oven and place on a board. Cover with tin foil to rest. once rested for 2-3 minutes slice and serve. To make the Blackberry Jus 1 Heat the stock, cooking liquor, Crème de Cassis and redcurrant jelly in a medium pan. 2 Tie the fresh herbs together with butcher’s string and allow to simmer in the sauce for 5-6 minutes to infuse and then remove the herbs. 3 Dissolve the arrowroot with a small amount of cold water and slowly stir through the sauce. allow to simmer for 2-3 minutes. 4 Roughly chop half of the blackberries and leave the rest whole. add the blackberries to the sauce and leave on a gentle heat to cook through. 5 season to taste and serve. 6 assemble the dish (as pictured). serve with seasonal vegetables.

For the Venison Pommes Anna 500g potatoes, peeled and thinly sliced 800g-1kg slow cooked venison, shredded (See method below) Venison cooking liquor, reduced by half 30g salted butter, melted Salt and pepper

• • • • •

For the Venison with a Star Anise Rub 6 x 6oz venison fillets 2 star anise 10 juniper berries 1 tbsp olive oil 1 sprig of rosemary, stalk removed Salt and pepper to season

• • • • • •

For the Blackberry Jus

• 300ml beef stock • 300ml reduced cooking liquor • 1 tbsp Crème de Cassis • 2 tbsp redcurrant jelly • 1 sprig of rosemary • 3 large sprigs of thyme • 150g punnet of blackberries • 1 / tsp arrowroot • Salt and pepper 1

2

To make the Slowed Cooked Venison 1 Kg venison shoulder roll 2 tbsp vegetable oil 4 carrots, roughly chopped 2 large celery sticks, roughly chopped 1 large onion, peeled and roughly chopped 200ml Madeira 500ml red wine 900ml beef/veal stock 2 sprigs of rosemary 2-3 large sprigs thyme 8 juniper berries Salt and pepper

• • •

• •

1 Preheat the oven to Conventional 160°C. 2 Rub the shoulder of venison with 1 tbsp of oil and pepper. 3 Heat a 5l casserole/hub dish on a high heat. sear the outside of the venison shoulder until golden brown. Transfer the meat to a plate and leave to one side. 4 Heat the rest of the oil in the dish on a medium-high heat. add the carrots, celery and onions and cook gently until caramelised. add the

• •

Madeira and red wine, reduce by a third. 5 add the stock, fresh herbs, juniper berries and the browned venison shoulder. Cover and transfer to the preheated oven. Cook for 4 hours or until the shoulder is so tender it falls apart. 6 Remove from the liquid and shred the meat. 7 strain the cooking liquor and then simmer in a pan to reduce by half. This can be used for gravy or sauces. winter SPeCiAL iSSUe 21


The Miele magazine

Gammon & Turkey Winter Pie Ingredients

Method

For the pastry 1.15 kg plain flour 400g lard 440ml boiling water 2 tsp salt

1 Preheat the miele Oven on Conventional 175°C. 2 To make the pastry: heat the lard and water together in a saucepan until boiling. 3 Pour this onto the flour and salt and mix well. allow to cool slightly before bringing the pastry together with your hands. 4 Use two thirds of the pastry for the base. Roll out on a lightly floured surface to 0.5cm thick. Use it to line the base and sides of a 20cm spring form tin, leaving a slight excess of pastry around the top of the tin. 5 Working quickly, to prevent the pastry from drying out, layer the tin with the turkey, gammon and cranberries, seasoning with salt and pepper as you go. Fill right up to the top. 6 Roll out the remaining pastry into a circle, the same size as the tin. 7 Lay over the top of the filling and press together with the overhanging edge to make a decorative crust. 8 Brush with the egg wash and use a knife to make a few holes in the top of the pastry. 9 Place on a wire rack on shelf position 2 and cook for 1 hour 15 minutes. 10 Remove the pie from the tin and egg wash the sides. Return to the oven for a further 30 minutes. 11 Transfer to a wire rack to cool, then pour the gammon liquor through the holes in the pie crust until the pie is full. 12 allow the jelly to set before cutting.

• • • •

For the pie filling

• 375g cooked gammon, roughly chopped • 700g cooked turkey, roughly chopped • 150g dried cranberries • / litre of the gammon 1

• •

2

cooking liquor, reduced by half Salt and pepper 2 egg yolks whisked with a little water

‘This recipe can also be used for individual pies; just cut the cooking time by half ’

4 APPLIANCE TIP * Bottom heat is a great function for reheating pies and tarts and ensuring the pastry is still crisp

22 The Miele MAGAZINE – miele.co.uk/cookingcourses


WINTER sEasoN recipes

winter SPeCiAL iSSUe 23


The Miele magazine

24 The Miele MAGAZINE – miele.co.uk/cookingcourses


WINTER sEasoN recipes

Black Forest Gâteau Roulade Method 1 Preheat the Miele Combination steam oven on Fan plus 160°C. Using an electric hand mixer, whisk the egg yolks, caster sugar and vanilla extract together until very thick and creamy. Fold in the cocoa powder. 2 In a separate large bowl, whisk the egg whites until stiff and standing in peaks. stir a large spoonful of egg white into the chocolate mixture to loosen it down, and then gently fold in the remainder of the egg whites, taking care not to lose volume. 3 Transfer the chocolate mixture to the tin and spread evenly. Place in the Combination steam oven on the Universal tray, shelf 1 and bake on combination mode; Fan Plus 160°C, 50% moisture for 20 minutes 4 Meanwhile, place a large sheet of baking paper onto the work surface and sprinkle with caster sugar. as soon as it comes out of the oven, invert the cooked sponge onto the baking paper, cover with a tea towel and leave to cool. 5 Place the cherries, arrowroot and cherry brandy into a solid steam container. stir well. steam at 100°C for 3 minutes. once cooked remove from the steam oven and allow to cool. 6 Whip the whipping cream along with the vanilla paste and icing sugar until soft peaks. 7 When the roulade is cool heat the jam until warm in a small saucepan. spread over the roulade and sprinkle with the cooked cherries and any juices. Evenly spread the whipped cream over the roulade leaving a 1cm border round the edge to allow the cream to spread whilst rolling. start to roll the roulade from one of the shortest sides. 8 once rolled transfer to a serving plate and keep refrigerated until ready to serve.

Ingredients • 6 eggs, separated • 175g caster sugar plus a little for sprinkling • 1 teaspoon vanilla extract • 50g cocoa powder, sieved • 150g double cream • 150g soured cream • Icing sugar for dusting • 175g cherries, stone removed and quartered • / tsp arrowroot • 2 tbsp cherry brandy • 200ml whipping cream • / tbsp icing sugar • / tsp vanilla bean paste/extract • 3-4 heaped tbsp 1

1 1

4

2

4

cherry jam

• 33cm x 23cm Swiss roll tin, lined with non-stick baking paper

4 *

APPLIANCE TIP If you don’t have a combination steam oven, the roulade can be cooking in a fan oven at 160°C, but shorten the cooking time by 2-3 minutes to prevent drying and cracking

winter SPeCiAL iSSUe 25


The Miele magazine

Individual Sticky Toffee Plum Puddings Ingredients For the sauce 100g butter 150g soft brown sugar 120ml double cream

• • •

For the puddings

• 125g chopped pitted dates • / tsp bicarbonate of soda • 25g butter • 40g dark brown sugar • 1 egg, lightly beaten • / tsp vanilla extract • 90g self raising flour • 25g plums, finely cubed • 2 whole plums, cut in 1

1

2

2

half lengthways, and stone removed

• 4 darioles moulds – lightly greased • Eggnog Ice cream

– See separate recipe

Makes 4 For the ice cream 300ml milk 1 vanilla pod, split 300ml double cream 6 egg yolks 150g caster sugar 1 tsp grated nutmeg 2 tbsp advocat 2 tbsp spiced rum

• • • • • • • •

26 The Miele MAGAZINE – miele.co.uk/cookingcourses

Method 1 Place all the ingredients for the sauce into a saucepan. melt slowly over a gentle heat then bring to the boil and simmer for 2 minutes. Place a thin layer in the bottom of the moulds. 2 Put the dates and approximately 150ml of water into a saucepan and bring to the boil. Remove from the heat and stir in the bicarbonate of soda, this will make it fizz for a few minutes. 3 in a large bowl, cream together the butter and sugar until light and fluffy. gradually beat in the egg followed by the vanilla extract. Fold in the flour then stir in the date mixture. Then add the chopped plums. make sure it is all thoroughly combined. 4 Place 1 plum half into each pudding basin, with the flat side at the bottom. 5 Divide the mixture evenly between the pudding basins and cover with a square of tin foil, pleated in the middle to allow for expansion. 6 Place onto a large shallow perforated container and steam at 100°C for 30 minutes until risen and set. Serve with remaining sauce and ice cream.

Eggnog Ice Cream Method 1 Place the milk in a saucepan with the split vanilla pod and bring to the boil. Bring the heat down to a low to medium heat. add the cream, advocat, rum and nutmeg. allow to heat through and infuse. 2 in a large bowl, whisk the egg yolks and caster sugar. Pour the cream over the egg mixture whilst continuously whisking. Pour the custard mixture back into the saucepan on a low heat, continually stir until it thickens and coats the back of a spoon. 3 Transfer to a glass bowl and remove the vanilla pod. Leave to cool completely in the fridge. 4 Pour into an ice cream maker and allow to set. Transfer to the freezer.


WINTER sEasoN recipes

4 *

APPLIANCE TIP The custard for the eggnog ice cream can be made in the steam oven: Heat at 100째C for 5 minutes to infuse

winter SPeCiAL iSSUe 27


The Miele magazine

4 *

APPLIANCE TIP Crème Anglaise works perfectly on induction as it can be extremely gentle: You can even melt chocolate directly into a saucepan!

28 The Miele MAGAZINE – miele.co.uk/cookingcourses


WINTER sEasoN recipes

Chocolate Marmalade Trifle Method 1 Preheat the Miele Combination steam oven on Fan plus 160°C. Using an electric hand mixer, whisk the egg yolks, caster sugar and vanilla extract together until very thick and creamy. Fold in the cocoa powder. 2 In a separate large bowl, whisk the egg whites until stiff and standing in peaks. stir a large spoonful of egg white into the chocolate mixture to loosen it down and then gently fold in the remainder of the egg whites, taking care not to lose volume. 3 Transfer the chocolate mixture to the tin and spread evenly. Place in the combination steam oven on the Universal tray, shelf 1 and bake on combination mode; Fan plus 160°C, 50% moisture for 20 minutes 4 Meanwhile, place a large sheet of baking paper on to the work surface and sprinkle with caster sugar. as soon as it comes out of the oven, invert the cooked sponge on to the baking paper, cover with a tea towel and leave to cool. 5 For the glazed mandarins, mix all the ingredients, apart from the mandarins, together in a DGG2 until well combined. stir in the peeled mandarins and steam at 100°C for 5 minutes, stir and return to the steam oven 100°C for 2 minutes. 6 For the Crème anglaise heat the double cream, milk and vanilla paste in a saucepan until lukewarm. 7 Put the egg yolks, with two tablespoons of water, into a heatproof bowl and whisk together over a pan of simmering water until pale in colour and foamy. 8 Gradually whisk in the cream mixture and continue whisking to keep the light fluffy texture. Cover with greaseproof paper and allow to cool. 9 When the sponge has completely cooled, mix together all the sponge filling ingredients, unroll the cooled sponge and spread with filling and roll back up. 10 To assemble the trifle slice the sponge roll and place in the bottom of the trifle dish. 11 Cover the sponge with the glazed mandarins and remaining juice from the mandarins. and top with Crème anglaise and pipe on the whipped cream. sprinkle with chocolate and chill until ready to serve.

Ingredients For the Sponge 6 eggs, separated 175g caster sugar plus a little for sprinkling 1 teaspoon vanilla extract 50g cocoa powder, sieved

• • • •

For the Sponge filling

• 2 tbsp marmalade • 4 tbsp of juice from mandarins • 2 tbsp Cointreau • 600g peeled mandarins • 3 tbsp Cointreau • 1 tsp caster sugar • 4 tbsp fine cut marmalade • 1 tsp arrowroot • 4 tbsp orange juice For the Crème Anglaise

• 300ml double cream • 200ml milk • 1 tsp vanilla paste • 6 large egg yolks • 75g caster sugar • 1 tbsp corn flour For the Cream

• 300ml double cream • 1 tsp vanilla paste • 2 tbsp icing sugar • 33cm x 23cm Swiss roll

tin, lined with non-stick baking paper

winter SPeCiAL iSSUe 29


The Miele magazine

Spiced Plum Chutney

Cranberry Jumbles

Spiced Nuts

Ingredients • 1 tbsp vegetable oil • 1 onion, very finely chopped • 2 garlic cloves, very finely chopped • 2cm fresh ginger, finely grated • 300g plums, stoned • 300g bramley apples, peeled and cored • 1 cinnamon stick • / tsp mixed spice • 1 tsp salt • 180g muscavado sugar • 180ml cider vinegar

Ingredients • 100g butter • 200g self-raising flour • 2 tsp ground mixed spice • 100g light muscovado sugar • 150g dried cranberries • 100g white chocolate chunks • Zest and juice of 1 orange • 2 eggs, beaten • 2 tbsp milk • Icing sugar, to serve

Ingredients • 1 tbsp icing sugar • / tbsp ground cumin • / tsp fennel seeds • 1 tsp dried chilli flakes • / tbsp paprika • 2 tbsp chopped rosemary • 2 tbsp sesame seeds • 2 tbsp Maldon sea salt flakes • 50ml olive oil • Egg white • 500g mixed nuts

Method

Method

Method

1 Preheat the vegetable oil in a large saucepan. Brown off the onions, then adding the garlic and ginger. 2 Chop the plums and apples into 1cm cubes. add to the saucepan along with the cinnamon stick, mixed spice, salt, muscavado sugar and cider vinegar. Stir well and bring to the boil. 3 Once the chutney is up to the boil, turn down to a shimmer and leave for 30-40 minutes, until dark and sticky. Transfer to sterilised jars.

1 Soak the cranberries in the orange juice for as long as possible, preferably overnight. Discard the orange juice. 2 Rub together the butter and flour with your fingertips to fine breadcrumbs. 3 Stir in the rest of the ingredients until you have a soft dough. 4 Drop 32 heaped teaspoons of the dough onto the baking trays, spacing out well. Place in the oven, select Fan Plus 180°C. Bake for 18-20 minutes until golden. Transfer to a wire rack to cool and dust with icing sugar.

1 Preheat the oven to 180°C. Place the nuts on a baking tray and bake for 10-15 minutes until lightly roasted. Remove from the oven and allow to cool slightly. 2 Place everything except the nuts and egg white in a food processor and pulse to a paste. Transfer the paste to a bowl and mix in the egg white. Coat the nuts in the mixture. 3 Line a baking tray with baking parchment and spread the nuts out on top. 4 Cook for 10-15 minutes, turning over frequently throughout cooking. 5 Remove from the oven, leave to cool and store in an airtight container.

1

2

4

*

1

1

2 2

2

Makes 2 x 1lb jars

APPLIANCE TIP The spiced nuts work well in the Sous Chef Food drawer: Place the roasted nuts on a baking tray and cook on food setting, highest temperature setting for 4 hours to cook out the egg white

30 The Miele MAGAZINE – miele.co.uk/cookingcourses

1


FOOD FOR GIFTS recipes

winter SPeCiAL iSSUe 31


The Miele magazine

Elderflower and Peach Frangipane Tartlets

Miele Generation 6000 PureLine DGC 6660 XXL Steam Combination Oven The oven Rachel Khoo uses for this recipe is the largest steam combination oven in the Miele range with a 68 litre capacity across four shelves. It provides the ultimate cooking flexibility, perfect for cooking food with a combination of dry, radiant heat and moisture, adding all the health benefits of steam cooking. Its MultiSteam technology pumps water into a powerful steam generator which then quickly distributes the steam via six inlet ports, ensuring even cooking while retaining the food’s essential vitamins and minerals. For added versatility, the oven offers nine oven cooking settings, including three grill functions, a clever food probe and a Menu Cooking feature to cook a whole meal at once, even with different cooking times for different parts. With automatic and personalised programmes, it’s £4,099.

32 The Miele MAGAZINE – miele.co.uk/cookingcourses

For the pâte sable: 180g plain flour 90g softened butter 1 tsp caster sugar 1 pinch of Maldon sea salt 2 egg yolks, lightly beaten 2 tbsp chilled water 12 small ripe peach cheeks, leaving the skin on

• • • • • • •

For the elderflower syrup: A few elderflower sprigs 100ml water 100g caster sugar

• • •

For the frangipane (with some leftover): 100g softened butter 100g caster sugar 100g ground almonds 1 egg

• • • •

• 1 x 12 hole cupcake tray,

lightly buttered and 1 x 9.5cm diameter crimped cookie cutter (optional) Makes 12

Method 1 Start by making the pastry: Using a wooden spoon beat together the butter, sugar and salt until soft and creamy. Then, mix in the egg yolks to make a smooth paste, gradually add the flour and use a pastry scraper or butter knife to chop up the mix to create a breadcrumb-like texture. gradually add the water to bring it together using your hand to gently squash the mix to a ball. Wrap in cling film and chill for at least 30 minutes. 2 next make the frangipane: Cream the butter and sugar together with a wooden spoon or electric hand whisk. add the ground almonds and egg and beat well. Place into a piping bag. 3 Remove the pastry from the fridge 30 minutes before using. Roll the pastry between 2 sheets of baking paper until it is 5mm thick. 4 Use a crimped cookie cutter to cut out 12 rounds of pastry and line the holes of the tin with them. if you have time, place the tin in the freezer for 10 minutes, this helps prevent the pastry from shrinking. Pipe a swirl of frangipane (about 1 tbsp. per case) into each tart case – it should only fill about 1/3 of the case – then add a peach slice on top of each tart. 5 Preheat the oven on intensive Bake 180°C and place the wire rack on Shelf position 1. Place the tarts on the wire rack and bake for 15 minutes. alternatively, fan 180°C can be used. 6 To make the elderflower syrup, place the water, sugar and elderflower in a saucepan and bring to the boil. allow it to reduce slightly and set aside. 7 Remove the tarts from the tin and allow to cool for a few minutes on a wire rack. Peel off the skin of the peaches, glaze with some of the elderflower syrup and finish with a sprinkle of fresh elderflower flowers.


BUYERS GUIDE dishwashers

 Buyers Guide  DISHWASHERS Look no further for the top tips, important features and handy programmes to check out when purchasing your dishwasher

A

FEATURE HAYLEY STEED

dishwasher is an essential addition to your kitchen, saving on the washing up and hiding away all your dirty dishes. The average household uses a dishwasher at least once a day, so buy the best you can afford to achieve a reliable, quality finish. If your kitchen is open-plan you especially need to choose a quiet dishwasher, so look for a dishwasher which has a low noise level; under 40db is practically silent, but anything under 50db is also a great, quiet option. Lastly, choose the style of dishwasher you want, whether it’s freestanding, semi-integrated or completely integrated to fit seamlessly into your kitchen units.

Things to consider... • Flexibility Invest time in checking the •

interior baskets before you buy, especially if you have awkward dishes and pans. Look out for areas which can flex (anything yellow with Miele models) such as drop down spikes and removable inserts.

Miele is designed and tested to wash every day for 20 years and was voted the most reliable brand by Which?

Every dishwasher will offer slightly different features and special options so here’s a few we think are useful. Economic usage Dishwashers can use a lot of water so it’s good to think economically when buying. Some brands use only 6.5l of water by saving the last clean rinse water for the next programme, storing it in a tank. Miele still only use 6.5l but they don’t store up any water, delivering a fresh cycle every time. Sensor programmes There’s nothing more frustrating than finding your dishes still dirty at the end of a wash. Look out for sensor programmes which deliver the perfect wash by measuring the water’s clarity and making sure they use the right water levels, temperature and time. Some will even sensor dry. Miele also offer Autoopen so cool air can rush in and rapidly cool dishes to aid unloading and avoid dampness.

Space To make the most of your basket space, choose a dishwasher with a cutlery tray to offer the maximum clean and size. Speed Many machines offer a quick wash and Miele’s programme shortens time by 30% but washes 5°C hotter to compensate so it’s still perfectly clean, great for parties.

Miele G6995 SCVi K20 DiShwaSher Offering an a+++ energy rating, this new dishwasher is the perfect solution for handleless kitchen designs, thanks to its exclusive Miele Knock2Open technology where the door opens automatically after being lightly tapped twice. it also features 11 washes with an automatic option, which uses just 6.5 litres of fresh water and an extra Quiet programme reducing the noise level down to 38dB, making it ideal for open-plan kitchens. Priced at £2,250.

WINTER SPECIAL ISSUE 33


The Miele magazine

Full of BEANS

How to get that perfect brew every time WORDS HAYLEY STEED

CENTRAL PERK

The beans you choose are possibly the most important part of the coffee process. To get the best taste, don’t use cheap alternatives but choose specific regions, like 100% pure Arabica beans. Make sure they are fresh, use them within days of being roasted and don’t expose them to oxygen or bright light. As they lose quality almost immediately after being ground, grinding your own beans is a great way to get the richest and freshest taste.

5

TIPS TO BEAR IN MIND 1

Ten second rule Espresso is dense and therefore needs to be used quickly. Once it’s been brewed, it only lasts for 10 seconds if it’s not poured straight into your drink.

2

Scent – Follow your nose when it comes to smelling a cup of coffee. If you detect a slightly burnt or vegetable smell, it’s probably badly brewed!

3

Taste – There should be an underlying sweetness to your coffee which comes from the ripeness of the coffee cherry. Saltiness isn’t a good sign, it usually means a processing problem.

4

Roast – Everyone prefers a different level of roasting. Some would argue it’s not real coffee unless its dark roasted but whatever your preference, it shouldn’t taste burnt, which signals a poor roast.

5

Texture – A coffee should never be watery but have a rich, full-bodied texture with a smooth lingering taste.

WATER FEATURES There are many things to consider when creating the perfect cup of coffee. For example, the water used has a massive impact: avoid distilled water as it’s the natural minerals you’ll need to make a great coffee. Temperature is key: too hot and it will burn the beans and give a bitter taste. A little hint: use a warm cup (e.g. from a warming drawer), as a cold cup will cool the coffee quickly. Cleaning your coffee machine is massively important: maintenance is likely to be the only issue you’ll have during the lifetime of your coffee machine, especially consider the brew unit and pipework. Look after your coffee machine and it will look after you.

Coffee Commandment: all Coffees are not Created equal

available in obsidian Black with a thin film transistor (tft) display and touch controls, this miele Cm6300 Bean-to-Cup Barista Countertop coffee machine produces rich espressos as well as milk-based drinks such as cappuccinos and latte machiatos. the ‘one touch for two’ function provides two cups of the same drink via a central spout and it features customised settings, including the amount of coffee, water, milk and froth, as well as the grinding setting and water temperature. It also benefits from a milk flask and a warming rack so your cups are the optimum temperature and you can programme individual user profiles for a personal coffee experience. Priced at £1,300.

wIN!

From 1st November to 31st December 2014 Miele will be offering a Villeroy & boch coffee pack when custoMers purchase any Miele cM6 freestanding coffee Machine.

34 The Miele MAGAZINE – miele.co.uk/cookingcourses


Let’s Do… from Miele Book today for free

Not sure which Miele appliances are right for you? Then come and join us for a Miele Let’s Do… course. With live cooking demonstrations from our experts, our courses are the perfect way to see Miele appliances up close and in action. You can sample delicious food, chat to our experts and browse the Miele showroom. Make your booking today at www.miele.co.uk/events Enter the code TMM30 to get your chosen Let’s Do… course for free. (Normally £30 per person)

November 2014

December 2014

January 2015

February 2015

March 2015

Abingdon: Saturday 8th Thursday 13th Wednesday 26th

Abingdon: Thursday 4th Thursday 11th

Abingdon: Tuesday 13th Saturday 17th Friday 23rd Wednesday 28th

Abingdon: Friday 6th Saturday 14th Wednesday 18th Thursday 26th

Abingdon: Wednesday 4th Saturday 14th Tuesday 17th Friday 27th

London: Wednesday 14th

London: Thursday 5th Friday 27th

London: Tuesday 10th Wednesday 25th

London: Tuesday 11th Wednesday 26th

miele 2.indd 1

Join us at Let’s do Lunch: Gallery 15/19 Cavendish Place London W1G 0QE Experience Centre Fairacres Marcham Road Abingdon OX14 1TW

16/10/2014 12:53


Discover why Miele is perfect for you Visit us and we’ll help you plan your ideal kitchen over a delicious lunch.

If you’re planning a new kitchen, then join us for Let’s do Lunch at a Miele showroom. It’s the perfect place to plan years of good cooking. Our home economists will provide you with hands-on product demonstrations and expert advice to help you create your perfect kitchen. As well as getting up close to our state-ofthe-art appliances, we’ll also cook lunch for you. You’ll discover how our appliances work and the difference this makes to your food. What’s more, our Let’s do Lunch courses are completely interactive and you’ll be able to ask any questions you may have. Should you decide to purchase eight or more appliances* after the course, you’ll also qualify for the Miele Connoisseur Club. Members have access to a number of exclusive benefits, including a personal in-home demonstration, a luxury hamper, a free set of Flexiclip runners worth £157.49 and much more. Make your booking today for Let’s do Lunch at www.miele.co.uk/events Enter the code TMM30 to get your chosen Let’s Do… course for free.

(Normally £30 per person)

Join us at Let’s do Lunch: Gallery 15/19 Cavendish Place London W1G 0QE Experience Centre Fairacres Marcham Road Abingdon OX14 1TW

*three of which are cooking

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16/10/2014 12:52


The Miele Magazine - Winter Warmers