The Miele Magazine - Spring 2016

NUMBER 8 I SPRING 2016

The Miele

magazine

Fresh spring f lavours I

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21 PAGES OF RECIPES STEAM COOKING THINGS TO DO BEST KITCHEN DESIGN MIELE 8 00 COVER.indd 6

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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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SPRING edition SWINGING style

These retro-inspired plant hangers range from £27-£39 at Bloomingville

The Miele magazine

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CONTENTS

an you think of any better way to celebrate the new season than to gather with friends and family, planning foodie gettogethers for the brighter, lighter months ahead? This special spring edition of the Miele magazine, with 20 pages of brilliantly creative new recipes by the in-house Miele team, will certainly help you along the way. Not only is it packed with menu inspiration, it’s also full of ideas for getting out and about and enjoying the longer days and warmer weather. From finding the best garden café for a healthy lunch to savouring the perfect hot chocolate on your travels, it is also full of tips for shopping and spring cleaning, as well as reviews of some of Miele’s latest products including the new hob induction technology and Blackboard Edition fridge-freezer. Here’s to happy holidays ahead!

As

friends and f Ciara Elliott

editor

Recipes 12

Rabbit and Pork Terrine with Rhubarb Chutney

14 Tarte Flambeé 16 Tempura Loch Fyne Oysters with a Chilli and Ginger Pickle

18

Spiced Lamb Shoulder Pancakes and Chilli Salad

20 Lasagne of Roasted Beetroot, Crisp Parmesan and Dolcelatte Sauce 22

Slow Cooked Duck Breast with Lime Salad

24

Roasted Quail with Spring Vegetables

26

White Chocolate Bavarois, Passion Fruit and Dark Chocolate Cream

28

Summer Berry Vacherin with Strawberry Shortbread

wallpaper and unfashionable carpets – has had a massive revamp and is now popping up in the most stylish of interiors. We love these plates from Ted Baker which are £72 for a set of four at amara.com.

5 SPRING LIVING

On-trend style inspiration and exciting shopping ideas to spring you straight into the new season

7 top THREE PLACES FOR A HOT CHOCOLATE From a British café to a Parisian tearoom to a bustling New York dessert bar, here are our three must-visit hot chocolate destinations in the world...

8 OUR FAVOURITE SPRING GARDEN CAFéS Looking for the perfect spot to enjoy lunch surrounded by beautiful gardens and a plant shop? We’ve chosen three chic country cafés

Spring AT HOME 11 SPRING recipes

Get inspired with some great new ideas from the Miele creative team, perfect for home entertaining

32 BUyer’s guide to steam ovens

The convenient freestanding steam oven is a healthy alternative for cooking everyday food

34 design star

Eve Turner, winner of Miele’s London independent designer competition showcases her exciting design and talks all about it in a special Q&A

30 Lemon and Elderflower Bundt Cakes

EDITOR Ciara Elliott ASSISTANT EDITOR Emma Foale IN-HOUSE EDITORIAL Lucy Macdonald Clarissa Wills DESIGNer Teresa Walker PRODUCTION Reg French

COMING UP ROSES The familiar rose emblem – so intertwined with memories of granny

A Miele spring

CONTRIBUTORS AnneMarie Barrett, Rebecca Barrett, Zoë Carter, Mike Cooper, Adam Jeffrey, Megan Parkin, Nicola Springer, Elspeth Smith

NEST EGG

Minimalist Easter table settings in shades of white look so fresh and contemporary.

Croxton plates, from £10; Linen napkins, £31 for six; 24-piece cutlery set, £65, and Orpington nest, £4, all neptune.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 2016

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The Miele magazine

Spring Living News... Destination garden centres... Sunny hues ... The best hot chocolates...

FUTURE HERITAGE

Copenhagen-based design duo Iskos-Berlin continue to quietly impress, and no more so with their latest range of eco Fiber side chairs, which are all about maximum comfort and using minimum space.

Chairs are from £175, with mini stacked storage system, from £75, and base table, from £809. muuto.com

HELLO YELLOW

Who can resist a little sunny fresh yellow in their wardrobes come spring? As well as all of the dusty pastels coming through in both fashion and interiors now we are also seeing some fun brights flashing into style, and what better way to embrace it than with a feel-good coat like this one, from Boden. The perfect length and slouchiness, it’s £199. boden.co.uk

Blooming Beautiful Brighten up your window sill with a variety of greenery in gorgeous, sculptured vases, mixing up colours for a fresh verdant style. Rimm vases and flowerpots range from £25-£95. bylassen.com

GARDEN PARTY

Want your home to smell as yummy as a new-season garden party? The Cocktail Gardener has released four delicious new candles including Bloody Rosemary, Chelsea Fringe Collins, Good Calmer and Woodland Martini. Each is made from entirely natural products and they’re £30 each. amazon.co.uk SPRING SPECIAL ISSUE 5

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SPRING edition GREEN FINGERS

SPRING BLOOMS

How much do we love Danish design company Hay and their commitment to available and reasonably priced design?

For spring we are particularly coveting these sturdy grey indoor-use flower pots and saucers, which have a sort of rough hue and distressed look. They are £9 each at one of our favourite, Suffolk-based online design meccas. teaandkate.co.uk

Add overhead garlands of unexpected greenery to your home with these upside down Boskke sky planters, £13.95 each. asplashofcolour.com

Canine

COMPANION Is your home lacking a little puppy love? Fill the void with one of these quirky wooden lamps from Graham and Green.

‘Fenton the Dog’ can be paired with ‘Mo the Cat’ (£69 each) for more Tom and Jerry antics.

See grahamandgreen.co.uk

Q&A

Do you have any advice for a successful spring clean?

With the trend for decluttering and organising the home at a height – thanks in part to the brilliant Marie Condo, author of The Life-Changing Magic of Tidying – here are some tips on how to get started cleaning and tackling the bigger picture...

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The Miele Curtains programme has a pre-wash to remove dust and dirt before moving onto an intensive main wash with advanced technology, which allows feather and down-filled bedding to be washed and spun to help you to achieve a feeling of hotel luxury in your own home.

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flaming beauty

Add a touch of luxe to the table with these stylish candle holders. Layer them up or scatter them side-to-side for a display that gives an industrial look, but with a very sophisticated edge. The Trepas candle holders are £145 for six. architectmade.com.

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Invest in specialist accessories for your vacuum cleaner so every nook and cranny is dust free. Miele offers a brush that is made with sturdy bristles for cleaning awkward spaces such as radiators and air vents, as well as a Venetian blind attachment for removing dust from the trickiest of places. Always finish your vacuuming against the tread of the material to ‘fluff up’ the pile and make it look as fresh and new as it can be.

Make your own cleaning solutions – vinegar is a great way to get your taps sparkling and if you mix it with water you will have an effective antibacterial spray. Also try putting fresh lemons in a suitable bowl of water and gently heat to clean the inside of your microwave – simply wipe away the moisture that is created with a cloth.

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The Miele magazine

NO EXTRA LUGGAGE

Looking for a stylish storage solution for miscellaneous bits and pieces or extra sheets and blankets? Try the playful suitcase range at Oliver Bonas which includes designs with pretty paper lining inside. From £40-£75. olivebonas.com

mix

DARLING BUDS OF MAY

SWEET HEAVEN

Delicious ganache treats from Paul A. Young’s London shop

it up

It’s always about florals in spring, but this season there’s no getting away from all of the flower-strewn fabrics and accessories adorning interiors. For a simple home hit try the collection of easy floral updates from Marks These gorgeous two-tone coffee tables by Bethan & Spencer, with prices for Gray combine our love for both natural marble and artificial blossom from £9.50. metallics, with a subtle nod to the two-tone trend marksandspencer.com

too. There’s a wide range of dreamy colours and bespoke sizes to choose from.Two-tone coffee table, £4,320; Single tone dining table, £3,600; Single tone side table, £2,460. bethangray.com

3 best places in the world for a hot chocolate Paul A. Young at Heal’s, London

Situated in a cosy corner in Heal’s at Tottenham Court Road is one of London’s most lauded chocolatiers.

Over a counter of delectable truffles and brownies, customers queue specially for the hot chocolate, which many think is the best to be had in the city. The Aztec-style drink will appeal to purists as it is dairy free and consists simply of dark chocolate, muscavado sugar, cocoa and a spice of your choice. Takeaways from £3.50. paulayoung.co.uk

Angelina Tearoom, Paris

With previous clientele including Coco Chanel and Proust, this elegant café, which is just a few steps away from the Louvre is a place where hot chocolate dreams are made...

With a faded Belle Epoque interior that feels like you’ve stepped into Versailles, here they serve a drink so rich that you can eat it with a spoon.

Known as ‘L’Africain’, this signature drink has even been named the best hot chocolate in Paris. Prices from €8. angelina-paris.fr/en

Max Brenner, New York

Known as one of the city’s best dessert destinations, Max Brenner’s trendy Union Square chocolate bar only ever serves their hot chocolates in a special ‘Hug Mug’. The cup has no handles so it’s the perfect shape to hold in both hands, making you feel extra warm and fuzzy inside while your hands are kept toasty. Try the delicious white chocolate version – and don’t get put off by the queues. The wait is worth it. From $6 for take-out. maxbrenner.com SPRING SPECIAL ISSUE 7

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Photo Marimo Images

Photo Steohanie Wolff

SPRING edition

Petersham Nurseries

OUR TOP Petersham Nurseries, Surrey

Escape to Petersham Nurseries which is just a 10 minute cycle from Richmond but a whole world away from the fast pace of London life. After you’ve browsed the garden shop make time for hearty, healthy eating at the renowned café (it is actually a Michelin-starred restaurant), which has a bohemian feel and incredible food, with sustainablility at its heart.

Prices are from about £30 a head. petershamnurseries.com

alfresco charm Bring the outside in by displaying a mixture of plants in different vases and pots, adding some quirky wallpaper for a botanical style. Arch wallpaper, £65 per 10m roll; Herman side table, £224.

For more see fermliving.com.

3 garden centre cafés Darsham Nurseries, Suffolk

Regulars to Southwold and Aldeburgh will most likely already know about this beautiful rustic café surrounded by pretty plants and a quirky little gift shop situated just off the A12. With a cheerful design and simple and honest menu made with their own freshly grown produce, this charming pit stop is the perfect location for a family brunch or weekend lunch with friends.

It’s about £20 a head for lunch. darshamnurseries.co.uk

Daylesford Farm, Gloucestershire

Think fresh salads, delicious smoothies and great grocery shopping at this iconic organic farm and garden nurseries in the Cotswolds. With a menu that’s all about seasonal food, and where all-natural greenery hangs overhead while you dine, this is eclectic heaven. There’s also a cookery school, bakery, creamery and self-catering cottages on the grounds.

Juices are £6 and lunch is £35 a head. daylesford.com

edgy scents Cult designer Tom Dixon has just released a range of essential oils and vessels. The oils from the ‘Iridescence Collection’ release refreshing woody scents into your home, creating a luscious aroma. From £35-250, tomdixon.net

HOT NEW HOB INDUCTION TECHNOLOGY FROM MIELE

The latest LAUNCH

Miele is introducing a new range of induction hobs benefiting from clever new ideas. Deploying Miele TempControl technology, these hobs will use sensors to detect the temperature of the pan. The power will then be regulated automatically to ensure that food is cooked at a constant temperature which will stop the heat from continuing to rise. This, in turn, will result in the dish not being burnt if the heat is not turned down. It also allows for a variety of cooking oils to be used without losing any of the associated health benefits. Easy to use, Miele TempControl will operate over three levels. Level One will keep the temperature at 160°C, good for frying eggs, fish and most frozen produce. Steak will be best fried at Level Two while high temperature dishes such as stir-fries are recommended at Level Three at 220°C. Once the relevant temperature is reached, a signal will sound. This ensures that an ingredient can be placed in the pan when the cooking oil is at the optimum temperature. Other features will include Miele’s Exclusive Con@ctivity 2.0 technology and a PowerFlex zone.

This allows two individual rings to be combined to form one single large ring or a rectangular casserole zone. The exciting range launches in May and will include the KM6879 induction hob (pictured), which has a price guide of £2,750.

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The Miele magazine TOAST

THE tOWN

This season, just as florals and pastels are rising high, we are also seeing natural shades that are plumbed from natural sources coming onto our style radars. Warm hues such as clay and terracotta as well as deep blues and greens are coming to the fore, even for the brighter and sunnier months. Get the look in a simple OAS tunic, with Gansey-ish neckline, in textured, slubby linen/cotton, £125; Denim pleat front trousers, £115, all at toa.st

PATTERN PARADE The buyers and young designers at Habitat have been trotting the globe again this season in celebration of native craftsmanship inspired by their colourful travels. We love this Daintree patterned platter, £30, and bowl, £25, as well as Marisol wire platter, £15. habitat.co.uk

Warm shades of burnished orange and blue are high on style stakes for this year

COSY & SIDE-BY-SIDE

GoodFAIR for awkward spaces FUN OF THE

or tight corners, Miller Eco-friendly, fairly traded homeware and giftsthe have come sideboard, £489,range and the a long way in the last few years and Dassie’s of Hettie angled table lamp ethical goods are a case in point.

Contemporary and cool are in products copper, £65 as well as ethically sourced, all are (right) made from both from Atkin & Thyme. natural, recycled materials and are very good value too. atkinandthyme.co.uk.

These woven baskets are from £14.95. dassie.co.uk.

FRESH

Create a snug resting place or quirky corner at home with a striking footstool in a confident fresh hue, such as this zesty orange design from Arlo and Jacob.

The Otway in soft velvet Paprika is priced from £280, and the navy velvet scatter cushion is £38. arloandjacob.com.

OMBRé HUES

Brighten up your table with this cute and colourful glassware from the super stylish store Oggetto. The hand-blown glass carafe is £32 and Moroccan tea glasses are £6 each. oggetto.com

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SPRING edition

Rustic

SIMPLICITy

COUNTRY LIVING

LOW

Stripping back to the bare essentials has been a style aesthetic we’ve been embracing for a few seasons now, and Gray & Willow always fit this back-to-basics vibe. The new products for spring are all set within a calm, mineral palette and retain that nature-inspired look. Gilmore console table, £719, vases, £8-£32 and candle holders, from £18.

All Gray & Willow at houseoffraser.co.uk

There’s a ‘cottage pretty’ returning to interiors now and we love how the look is styled here, with dainty Cole & Son wallpaper and mismatched dressing tables. The Peony double bedstead is £745 from buttonandsprung.com and frames and vases are all from rockettstgeorge.co.uk

PASTEL MAKEOVER

Rose Quartz and Serenity are this year’s Pantone colours, and both shades can be perfectly incorporated into any home for a grown-up tea set update. We love these handmade cups and saucers, £53 a piece, uk.mudaustralia.com

WRITTEN IN BLACK AND WHITE This special ‘Blackboard Edition’ fridge-freezer is part of the new Miele K20.000 collection and allows for fun pictures, impressive murals as well as shopping lists, appointments and messages all to be drawn directly onto the front with both traditional chalk and liquid chalk markers. Easy to wipe clean, it also features a new Click2open recessed handle and continues the sleek line of the appliance as the handle is not visible. Designed with a busy household in mind, other benefits include an 260l fridge and 101l freezer capacity, LED lighting, touch screen controls, dynamic cooling and frost free technology, A+++ rating for energy efficiency and greater food preservation thanks the new Miele DailyFresh Drawer, which adjusts the humidity levels to keep food fresher for longer. A new ‘CompactCase’ drawer is also on hand to keep smaller items and condiments neatly stored away, yet still easily accessible.

It is priced from £1,449 and is available from April this year.

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

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SPRING recipes

Recipes

For THE NEW SEAsON Tasty ideas for feasting with friends and family this spring From hearty lunches to light suppers, fresh starters to delectable puddings, here are the latest seasonal menu ideas from the in-house Miele team

RECIPEs and food styling Annemarie Barrett, Rebecca Barrett, ADAM JEFFREY, Megan Parkin, Nicola Springer and Elspeth Smith PHOTOGRAPHER mike cooper

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The Miele magazine

4 *

APPLIANCE TIP Sterilise the Kilner jars for the chutney in the Miele steam oven at 100°C for 15 minutes

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SPRING recipes

Rabbit and Pork Terrine with Rhubarb Chutney Method

Ingredients

For the terrine 1 Place all the meats, Armagnac and white wine in a bowl and mix well together.

Leave overnight or for a minimum of two hours in a fridge.

2 Once the meats have marinated, melt the butter in a frying pan and gently cook off the shallots and garlic until softened, add in the diced bacon, cook for a further five minutes then set aside to cool.

3 Mince or process the marinated meats, with any of the marinating liquids, in small batches to a rough texture and transfer to a large mixing bowl. Stir through the cooled shallots, garlic and bacon, the herbs, egg whites and seasoning. Stir in the apricots.

4 Divide the terrine mixture equally between the sterilised Kilner jars and press down lightly to ensure there are no air bubbles and fill to within 1cm of the top of the jars.

Close the jars and place them on shallow perforated steam containers and put in the Miele steam oven. Steam at 85°C for 55 minutes. Use a food thermometer to check that the centre of the terrine is above 75°C. If not, return the terrines to the steam oven and steam for a further 10-15 minutes and re-check. When cooked, drain the liquid from the jars, through a sieve into a measuring jug and then make up to 500ml with the hot chicken stock. Set aside the terrines to cool. Clean around the jars and lids if necessary.

5 Cover the gelatine leaves with cold water and leave to soften. Remove them from the water and squeeze out any excess liquid. Stir the gelatine into the hot stock to dissolve.

Pour the stock around the terrines to fill the gaps completely. Spoon a little over the top surface of the terrines as well. Put the terrines into the fridge to cool completely.

For marinating 350g rabbit meat, cubed 100g chicken livers, cleaned 300g good quality pork meat 200g pork fat or belly pork 50ml Armagnac 60ml white wine

For the rhubarb chutney 300ml red wine vinegar 1 large red onion, peeled and diced 50g root ginger, grated 1 eating apple, peeled, cored and cut into 1cm cubes 150g dried cranberries 3 tsps mustard seeds 1 star anise 11/2 cinnamon sticks 400g soft light brown sugar 700g rhubarb, chopped 1 teaspoon salt 2 x sterile jam jars for storing the chutney

• • • • • • • • • • • •

To make the rhubarb chutney 1 Place the red wine vinegar, onion, ginger, cubed apple, dried cranberries and spices in a large pan. Bring to the boil and then simmer for about 20-25 minutes until reduced and thickened.

2 Add in the light brown sugar, chopped rhubarb and salt. Increase the heat slightly and stir to dissolve the sugar. Simmer for a further 10 minutes until the rhubarb is cooked and tender and a chutney like consistency has been achieved.

Transfer to warmed, sterile jam jars, place on the lid and allow to cool. When cold, tighten the lid to secure then store the chutney in a cool, dry place.

3 Serve the terrine from the Kilner jars with the rhubarb chutney, some toasted slices of sourdough bread and a salad garnish.

• • • • • •

To complete the terrine

• 10g butter • 2 shallots, peeled and finely chopped • 1 large garlic clove, peeled and crushed • 5 rashers smoked streaky bacon, diced • 3 tbsp chopped parsley • 1 tbsp chopped thyme • 3 tbsp chopped chives • 100g egg whites • 12 ‘no-need-to soak’ apricots, roughly chopped • 1 tsp salt and freshly ground black pepper • Approx. 500ml good quality, hot chicken stock • 10 sheets gelatine • 8 x 150ml Kilner-style jars, sterilised Serves 8

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The Miele magazine

Tarte Flambée Ingredients

Method

For the base 175g plain flour 125ml lukewarm water 5g fresh yeast 1 /2 tsp salt 1 pinch sugar 1 tbsp olive oil

1 Dissolve the yeast in 125ml of lukewarm water. Add the flour, salt, sugar and oil. Knead into a smooth dough.

2 Leave to prove for an hour in a warm place.

3 While the dough is proving, sauté the onions, spring onions and bacon in a hot pan for a few minutes until the onions are translucent.

4 Mix together the egg yolks, crème fraîche, nutmeg and seasoning.

5 Preheat the Miele oven on Intensive Bake function at 190°C. Sprinkle a light covering of flour on to the baking tray. Place the dough in the centre of the tray and using floured hands push out the dough to a rough diameter of 32cm then spread the crème fraîche mixture over the base, add the onions and bacon. Place in the preheated oven and bake for 20 minutes or until the base is lightly golden and crispy.

• • • • • •

For the topping

• 100g onions, chopped • 2 spring onions, sliced • 75g smoked bacon, diced • 100g crème fraîche • 1 medium egg yolk • A grating of nutmeg • Salt and pepper Serves 4

‘Tarte flambée is a great traditional German recipe, and can alternatively be made vegetarian by swapping the smoked bacon for smoked cheese’

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APPLIANCE TIP For a consistent gentle heat to prove the dough, use the Miele Sous Chef warming drawer or the Miele steam oven at 40°C. Place the dough in a mixing bowl and cover with cling film

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SPRING recipes

Tempura Loch Fyne Oysters with a Chilli and Ginger Pickle Method

Ingredients

1 To make the chilli pickle, in a small frying pan on a low heat gently fry the garlic and ginger until soft. Add chillies and spring onions and continue to cook for 3-4 minutes. Add the fish sauce, vinegar and oyster sauce and simmer for 10 minutes. Stir in the kaffir lime leaves and cook for a further 2 minutes. Leave to cool.

2 Shuck the oysters and place onto a paper towel to soak up the excess liquid. Clean the shells and dry them completely.

3 To make the tempura batter, place the flour into a large bowl.

Gradually add the soda water and mix until thin and smooth. Add the salt and pepper followed by the lemon juice. For better results, rest the batter in the freezer for 20 minutes.

4 Heat the oil in a heavy based saucepan until the temperature reaches 190°C on the thermometer. Using a spoon, place the oysters into the batter and coat each one thoroughly. Place into the hot oil and cook for 2 minutes or until golden brown. Once cooked, lift out of the oil and place onto a paper towel to drain off any excess oil.

5 Place oysters into shells with micro coriander and lemon slices, with a bowl of pickle on the side.

For the tempura batter 250g self raising flour 340ml soda water Juice of half a lemon Salt and pepper

• • • •

For the chilli pickle

• 25ml vegetable oil • 3 cloves garlic, finely chopped • 5cm ginger, finely chopped • 2 or 3 red chillies, finely chopped • 3 spring onions, cut into small rounds • 1 tbsp fish sauce • 2 tbsp white wine vinegar • 2 tbsp oyster sauce • 3 Kaffir lime leaves, finely chopped

‘Make sure you use a tea towel to protect your hands when shucking the oysters’

• 8 oysters, shucked and shells cleaned • 1 lemon, sliced into small quarters • Vegetable oil for deep frying • Micro coriander to garnish Serves 4

4 *

APPLIANCE TIP If you do not have a cooking thermometer for deep fat frying, bring the oil up to temperature on setting 6 on the Miele induction hob and check by frying a small cube of bread. Increase the setting to 7 when the oysters are put into the pan because the food cools the oil

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The Miele magazine

Spiced Lamb Shoulder Pancakes, Coriander, Spring Onion and Chilli Salad Ingredients

Method

For the lamb 3 large lamb neck fillets (approx. 900g in total) 1 tsp Chinese 5 Spice powder Large pinch chilli flakes (to taste) 1 tbsp sesame oil 2 tbsp soy sauce 1 tbsp kecap manis (sweet soy sauce) 1 tbsp rice wine vinegar 1 tbsp honey 250ml lamb stock

1 Preheat the Sous Chef food warming drawer to food setting, highest temperature square (85°C). Rub each lamb neck fillet with the Chinese 5 Spice powder, chilli flakes and sesame oil.

2 Preheat a small casserole dish on the hob. Pan fry each lamb fillet until well browned and caramelised. Add the soy sauce, kecap manis, vinegar and honey to the lamb and leave to simmer for 30 seconds. Add the lamb stock and bring to the boil.

3 Cover and place into the warming drawer for 4-5 hours or until the lamb is very tender and ready for pulling apart.

4 While the lamb is cooking, mix the cucumber, spring onions, coriander, mint and sliced chilli together and leave to one side.

5 Once the lamb has cooked, transfer to the hob. Place on a simmer until the sauce has reduced and thickened.

6 Place the pancakes into a solid steam tray and cover.

Steam at 100°C for four minutes.

7 Shred the lamb fillets and place into a preheated bowl.

Transfer the sticky cooking liquor to a small serving bowl or jug.

8 Once the pancakes are heated through, serve with the lamb, shredded garnish and the sticky sauce.

• • • • • • • • •

Accompaniments

• 12 Chinese pancakes • / cucumber, shredded • 1 spring onion, finely sliced • 2 tbsp fresh coriander leaf • 1 tbsp mint, finely shredded • 1 red chilli, sliced 1

2

Makes 12 pancakes

‘Sticky rice makes a gluten free alternative to the pancakes’

4 *

APPLIANCE TIP The lamb can be steamed in the Miele steam oven at 85°C for 4-5 hours

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SPRING recipes

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‘Why not use a chestnut flour to create a gluten free pasta?’

4 *

APPLIANCE TIP If using bought pasta for this dish rather than making your own beetroot pasta, cook it in a solid steam container generously covered with boiling water in the Miele steam oven at 100°C using the same time as given on the pasta packet

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SPRING recipes

Lasagne of Roasted Beetroot, Crisp Parmesan and Dolcelatte Sauce Method 1 Using a vegetable peeler or a mandolin, thinly slice the beetroot to make into crisps.

2 On a baking tray give a light spray of oil and a sprinkling of salt and pepper. Place into the Sous Chef food warming drawer at 85°C for 5-6 hours or until they are dried out and crispy.

3 If making your own beetroot purée for the pasta, steam the beetroot on a shallow perforated tray in the Miele steam oven at 100°C for 1 1/4 hours, or simmer on the hob for a similar time until the beetroot are tender.

4 Peel the beetroot and put in a blender, then blitz to a smooth purée. If the texture of the beetroot is too rough, add in a little water and process again to make a smoother purée.

5 To make the pasta, on a clean work surface, make a pile of the ‘00’ flour (approximately 150g in weight) with a well in the centre. Add the egg yolks to the well and sprinkle with salt, adding five tablespoons of beetroot purée or juice to the well. This will turn the dough pink. Working from the centre with a fork, beat the egg yolks and beetroot purée, bringing in a small amount of flour at a time. Work in all the flour. If the dough is too wet, add more flour to your work surface.

6 When the dough is firm enough to handle, knead using the heel of your hand and keep dusting with flour until it is no longer sticky. This should take about 10 minutes. Cover the dough with cling film and let it rest for 20 minutes.

7 Using a pasta machine, work the dough at the widest setting once and fold the top and tail pieces into the middle. Rotate to the flat side and feed through at the widest setting, dusting regularly with flour. If there is too much dough for the machine to roll, cut in half, and roll flat before putting in the machine again.

8 Run the dough through the runners to the second smallest setting. Do this gradually, i.e. two runs through on each transitional setting.

The pasta should be thin enough to just see

Ingredients through. Dust with flour on both sides and lay on a dry surface. Cover with a tea towel.

9 Use a medium/large circular cutter and cut out 12 circles. When ready to assemble, cook the pasta in boiling water for 2-3 minutes.

10 For the roasted vegetable filling, mix the chopped vegetables together and spread out on a baking tray. Add the crushed garlic to the tray.

11 Drizzle the balsamic vinegar, olive oil and maple syrup over the vegetables and season lightly with salt and pepper.

12 Place in the Miele oven and roast on Fan Plus, 200°C for 10-15 minutes.

13 For the Dolcelatte sauce, melt the butter in a saucepan. Add in the flour and stir vigorously so the mix comes away from the sides. Gradually, add the milk and stir well over a medium heat until thickened to a pouring sauce consistency. Stir in the Dolcelatte cheese until all is melted and combined.

Season with salt and pepper.

14 For the Parmesan crisps, place a sheet of non-stick paper over the glass tray in the Miele microwave oven. Spoon six thin circles of grated Parmesan on to the paper. Put the tray in the Miele microwave oven and cook at 850W for 1 or 2 minutes to melt and crisp the cheese. Allow to cool and then gently lift the Parmesan crisps off the paper. (The Parmesan Crisps will keep in an airtight container for 2-3 days.)

15 Once all the elements of the dish have been completed, start to assemble with a circle of pasta. Place a tablespoon of the roasted vegetables in the centre of the pasta round.

Repeat again with another round of pasta and place a Parmesan crisp on top of the second round. Add more of the roasted vegetables and the last round of pasta. Spoon the sauce over the top of the pasta and place the beetroot crisps over the sauce. Garnish with micro coriander or basil. Assemble 4 portions.

For the beetroot crisps 1 beetroot A light oil spray Salt and pepper

• • •

For the pasta

• 150g ‘00’ flour • 1 / egg yolks • 5 tbsp beetroot juice (or 1

2

homemade beetroot purée) For the roasted vegetable filling 2 beetroots, peeled and finely cubed 1 red pepper, deseeded and cubed 1 /2 courgette, finely chopped 1 shallot, peeled and finely chopped 3 baby leeks, trimmed and sliced 2 cloves of garlic, crushed 1 tbsp balsamic vinegar 2 tbsp olive oil 2 tbsp maple syrup Salt and pepper

• • • • • • • • • •

For the Dolcelatte sauce

• 25g butter • 25g plain flour • 500ml milk • Salt and black pepper • 100g Dolcelatte cheese

For the Parmesan crisps

• 200g parmesan, finely grated

• Micro coriander or basil Serves 4 SPRING SPECIAL ISSUE 21

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The Miele magazine

Slow Cooked Duck Breast with Ginger and Five Spice, Raw Vegetable and Lime Salad Ingredients • 2 duck breasts • 1 tsp light soy sauce • 1 tsp honey • / tsp grated ginger 1

2

For the salad

• / cucumber, spiralized or finely shredded • 1 courgette, spiralized or shredded • 2 large carrots, peeled, spiralized or shredded • 5 radishes, trimmed and thinly sliced • 2 spring onions, trimmed and finely sliced • 2 tbsp micro coriander or coriander leaf • 1 tbsp shredded mint 1

2

Method 1 Place the duck into a vacuum bag, along with the soy sauce, honey and grated ginger and vacuum seal the bag. Or, place the duck into a solid steam container along with the soy sauce, honey and ginger, and cover.

2 Place into the Miele steam oven at 63°C and steam for 1.5-4 hours.

3 Place the cucumber, courgette, carrot, radish, spring onions, micro coriander and mint into a large bowl. Mix well.

4 In a jug, whisk the grated ginger, rice wine vinegar, lime juice, honey and sesame oil.

5 When ready to serve, remove the duck from the steam oven. Preheat a pan on the hob on medium heat. Put the star anise, cardamom seeds, Chinese five spice and coriander seeds into a pestle and mortar and grind down to a fine powder. Rub the powder on to the duck breasts.

6 Add the teaspoon of soy sauce and honey to the preheated pan followed by the duck breasts, skin side down and fry until the skin is golden. Transfer to a board and leave to rest.

7 Divide the salad between four serving bowls and sprinkle with the cashew nuts and sesame seeds. Drizzle each with the dressing.

8 Slice the duck and season. Portion out between the bowls and serve.

For the dressing

• / tsp grated ginger • 1 - 1 / tbsp lime juice (add to taste) • 1 tbsp rice wine vinegar • / tbsp lime juice (add enough to taste) • 1 tbsp honey • / tbsp sesame oil • 50g toasted cashew nuts • / tsp toasted sesame seeds 1

2

1

1

1

1

2

2

2

2

To complete the duck

• 4 star anise • 4 cardamom pods, seeds only • / tsp Chinese five spice • 8g coriander seeds • 1 tsp soy sauce • 1 tsp honey 1

4

4 *

APPLIANCE TIP If you do not want to steam the duck at the lower sous vide temperatures, simply select 100°C and steam for 7-10 minutes depending on the degree of pinkness you prefer and the thickness of the duck

Serves 4 22 The Miele MAGAZINE – miele.co.uk/cookingcourses

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SPRING recipes

SPRING SPECIAL ISSUE 23

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The Miele magazine

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

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SPRING recipes

Roasted Quail, Orange and Tarragon with New Season Spring Vegetables Method 1 To make the glaze, combine the marmalade, orange juice, garlic, tarragon and salt and pepper in a bowl.

2 Rub the glaze all over the quail, and leave to marinate in the fridge for at least two hours, or overnight.

3 Preheat the Miele oven to Fan Plus 200°C. 4 Place the quail on a baking tray and put in the oven. Select Moisture Plus function 200°C. Select two timed bursts of steam, the first at 5 minutes and the second at 8 minutes and an overall cooking time of 10 minutes.

5 Serve with a selection of steamed spring vegetables.

Ingredients • 4 quail, spatchcocked For the glaze

• 4 tbsp good quality orange marmalade • 2 tbsp fresh orange juice • 1 garlic clove, crushed • / tsp fresh tarragon or thyme, finely chopped • Pinch of salt • Pepper 1

2

Serves 4

‘Ring the changes on this glaze by using a lemon or lime marmalade and their equivalent juices’

4 *

APPLIANCE TIP Moisture Plus is a brilliant feature for cooking poultry or game, keeping it moist while giving a golden skin

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The Miele magazine

White Chocolate Bavarois, Passion Fruit and Dark Chocolate Cream Method

Ingredients For the chocolate crème 60g dark chocolate 200ml double cream 40g caster sugar 2 egg yolks

• • • •

For the passion fruit gel

• 3 gelatine sheets • 360g passion fruit juice • 2 tbsp glucose syrup For the white chocolate bavarois

• 150g milk • 1 tsp vanilla bean paste • 60g caster sugar • 4 egg yolks • 2 gelatine sheets • 30g white chocolate • 30g cocoa butter (or normal butter) • 150g whipping cream

For the chocolate Genoise sponge 2 egg whites 40g caster sugar 1 /2 tsp vanilla bean paste 2 eggs 65g ground almonds 35g icing sugar 25g plain flour 25g cocoa powder 2 tbsp melted butter 15g passionfruit powder (use juice if powder not available) 40g caster sugar Roughly chopped dark chocolate Lightly whipped cream with a little icing sugar to taste Gold leaf to garnish

• • • • • • • • • • • • • •

For the chocolate créme 1 Place the dark chocolate and cream into a DGG 7 solid steam container and steam at 100°C for one minute. Remove from the oven and mix well. If the chocolate hasn’t completely melted, place back into the steam oven for a further minute. Once melted, stir well and leave to cool slightly.

2 Mix together the yolks and sugar in a large bowl. Pour the creamy mixture over this while continually whisking.

3 Divide the chocolate mixture between eight serving/dessert glasses to come 1-11/2cm up the glass. Place onto two perforated steam trays and cover with tin foil. Steam at 85°C for 25 minutes.

4 After 25 minutes the chocolate crème should still have a little wobble. Remove the tin toil lids and leave to chill. To speed the chilling time up place in the freezer for approx. 20-30 minutes or until set.

For the passion fruit gel 1 Cut the gelatine leaf into quarters and soak in water in a small bowl. Place the passion fruit juice into a saucepan and bring to the boil. Remove from the heat, add the glucose syrup and allow to dissolve.

2 Squeeze any excess water out of the gelatine once softened, and place into the warm passion fruit juice. Keep stirring until completely dissolved. Transfer to a jug.

3 Once the chocolate crème has set, carefully pour the passion fruit gel to a depth of 1/2cm over the chocolate. Place back in the fridge/freezer until set.

For the bavarois and sponge 1 Cut the gelatine sheets into quarters and soak in cold water. Place the milk and vanilla bean paste into a small to medium saucepan. Place the sugar into a large bowl along with the egg yolks and whisk well.

2 Bring the milk to the boil and pour over the sugar and egg mixture while whisking.

Pour back into the saucepan and cook on a low-medium heat until thick and coating the back of the spoon.

3 Remove from the heat and add the chocolate and cocoa butter. Stir until completely melted. Squeeze any excess water out of the gelatine and add to the cream mixture. Mix until the gelatine has dissolved. Leave to cool until lukewarm.

4 In a large bowl whisk the whipping cream into soft peaks. Gently fold the cream into the white chocolate custard mix. Pour over the passion fruit layer, to a depth of 2cm.

Leave to set in the fridge/freezer.

5 Once set, add a final layer of the passion fruit gel 3-4mm deep and leave to set for 2 hours, or preferably over night.

6 For the sponge, preheat the oven to Fan Plus 180°C. Grease and line a 8in cake tin.

7 Whisk the egg whites to stiff peaks.

Gradually whisk in the caster sugar followed by the vanilla bean paste.

8 Next, whisk in the whole eggs, trying not over whisk once the eggs are added.

9 Gently fold in the ground almonds, icing sugar, plain flour, cocoa powder and melted butter. Transfer the mixture to the lined cake tin.

10 Place into the preheated oven and bake on Fan Plus 180°C for 12-14 minutes.

Remove from the oven and allow to cool slightly. Cut out 8x5cm circles using a straight edge pastry cutter.

11 Place the passion fruit powder into a small bowl along with the sugar. Dip the sponge circles into the passion fruit sugar, leave to cool completely. Or, if using passion fruit juice place into a small bowl along with the sugar and stir well until the sugar has dissolved. Brush over each circle of sponge. Sprinkle a fine layer of chopped chocolate on the top of each sponge.

12 To assemble the puddings place a circle of the sponge on top of each verrine followed by a quenelle of lightly whipped cream. Sprinkle with the passion fruit sugar and a small piece of gold leaf.

Serves 8 26 The Miele MAGAZINE – miele.co.uk/cookingcourses

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SPRING recipes

4 *

APPLIANCE TIP If a Miele steam oven isn’t available, gently melt the chocolate in a saucepan on the Miele induction hob using setting 2 or in a heatproof bowl in the Miele microwave oven at 850W for 1 minute

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The Miele magazine

‘Freeze-dried powders are available on the internet, but it is possible to make your own by drying out the fruit in the Sous Chef warming drawer and then blitzing to a fine powder using a food processor’

4 *

APPLIANCE TIP Make the most of your silicone mat in the base of your Sous Chef, instead of using parchment paper

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

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SPRING recipes

Summer Berry Vacherin with Strawberry Shortbread Method For the raspberry crisp 1 Place a silicon mat onto a baking tray.

Very thinly spread the raspberry purée over the silicone mat. Dry in the Miele Sous Chef warming drawer on the food setting, highest temperature square (85°C).

Set the Sous Chef timer for 4 hours.

For the meringue 1 Place the egg whites into a large glass bowl and whisk until stiff peaks form.

Gradually whisk in the caster sugar. Place into a piping bag with a 1cm piping nozzle.

2 Line a baking tray with baking parchment. Pipe small button-sized domes of meringue onto the tray.

They can all be different sizes, but keep them small. Sprinkle with the blueberry powder or freeze-dried raspberry powder.

3 Place in the warming drawer along with the raspberry crisp for 4 hours.

For the raspberry curd 1 Place the raspberries and water into a small saucepan. Cook for 5 minutes or until the raspberries have broken down.

2 Pass the raspberry mixture through a fine sieve, leaving only the seeds behind.

3 Place the raspberry purée back into the saucepan on a medium heat. Add the butter and whisk until melted.

4 Whisk the caster sugar and eggs yolks together in a medium bowl. Pour the raspberry mixture over the egg and sugar while continually whisking.

5 Pour into a saucepan and cook on a low heat until the curd is thick and coats the back of the spoon. Transfer the mixture to a bowl and leave to cool completely.

Ingredients For the strawberry shortbread 1 Combine the plain flour, icing sugar, butter, vanilla seeds and lemon zest in a food processor. Add the egg yolk until the mixture comes together. Remove from the food processor and using your hands, bring together into a dough. Flatten the dough and wrap in cling film. Leave to rest in the fridge for half an hour.

2 Once chilled, roll out to 1cm thick. Cut 1 1/2 cm circles using a cutter or the end or a straight edge piping nozzle. Or, cut into one 1/2 cm squares. Place onto a baking tray and chill for another half an hour.

3 Preheat the Miele oven to Fan Plus 150°C. Once the shortbread has chilled, place into the preheated oven and bake for 12-15 minutes or until just golden.

4 Mix the caster sugar and strawberry powder together. Once the biscuits are baked, dip them into the strawberry sugar and leave them to cool.

5 Whip the double cream and icing sugar to soft peaks with the icing sugar.

Transfer to a piping bag with a 1cm nozzle; transfer the raspberry curd to a same-sized piping bag.

6 To assemble the dish, start by placing three meringue dots followed by dots of cream and curd. Add a selection of the fresh fruits and strawberry shortbreads.

Add little shards of the raspberry crisp and a few more dots of curd, cream and smaller meringue buttons. Finish with the remaining fresh fruits and mint leaves.

For the raspberry crisp 300g raspberry purée

•

For the blueberry meringue

• 75g egg whites • 150g caster sugar • Freeze-dried blueberry

powder (or freeze-dried raspberry powder) For the raspberry curd

• 125g raspberries • 50ml water • 30g salted butter • 125g caster sugar • 4 egg yolks

For the strawberry shortbread 125g plain flour 50g icing sugar 100g cold salted butter, diced 1 vanilla pod, seeds removed Zest of half a lemon 1 egg yolk 10g freeze-dried strawberry powder 30g caster sugar

• • • • • • • •

To complete the dish

• 200ml double cream • 2 tsp icing sugar • 8 fresh strawberries, cut into sixths • 18 blueberries cut in half • 12 raspberries, cut into 3 rounds or in half • Small mint leaves or

shredded mint to garnish Makes 8 SPRING SPECIAL ISSUE 29

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The Miele magazine

Lemon and Elderflower Bundt Cakes Ingredients

Method

For the Bundt cake 115g salted butter, softened Zest of 1 lemon 250g caster sugar 3 eggs, at room temperature 225g plain flour 1 /2 tsp baking powder 125g natural yoghurt

1 Preheat the oven to Fan Plus, 170°C. Grease the mini Bundt tins with a little melted butter.

2 For the Bundt cake, place the salted butter, lemon zest and caster sugar into a large bowl. Using an electric hand whisk, whisk until light and pale. Gradually whisk in the eggs.

3 Using a large metal spoon fold in the plain flour, baking powder and yoghurt. Divide the mixture evenly between the greased Bundt tins, filling each tin until about 3/4 full.

4 Place into the preheated oven. Bake on Fan Plus, 170°C for 20-25 minutes, or until golden.

5 For the syrup, mix together the lemon juice, elderflower cordial and caster sugar.

6 When the cakes have finished baking, remove from the oven and transfer to a rack. Generously brush the syrup over the cakes.

7 For the icing, place the icing sugar into a bowl and whisk in the elderflower cordial and lemon juice. When the cakes are completely cool, drizzle with the icing.

• • • • • • •

For the lemon and elderflower syrup Juice of 1 lemon 2 tbsp elderflower cordial 1 tbsp caster sugar

• • •

For the lemon and elderflower icing 100g icing sugar 1 tbsp elderflower cordial 1 tbsp lemon juice

• • •

Makes 6-8 cakes (depending on size of tins)

‘Natural yoghurt creates a moist crumb, also the yoghurt reacts with the raising agent to help with the lift and rise’

4

*

APPLIANCE TIP For a slightly lighter texture, these will bake equally well in the Miele combination steam oven on Combination Fan Plus 170°C, 70% moisture, for 20-25 minutes

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SPRING recipes

SPRING SPECIAL ISSUE 31

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The Miele magazine

 Buyer’s Guide  FREESTANDING STEAM OVENS

A countertop steam oven will not only cook fish and vegetables, it can also temper chocolate, extract juice or prove bread – and with tasty results

S

team cooking retains almost all vitamins and minerals, as the food is not immersed in water. It also keeps the true colour and taste of food, so it is recommended that seasoning takes place after the cooking process.

Full steam ahead...

A versatile alternative to a standard microwave, the Miele Freestanding steam oven in stylish Obsidian Black, £499, does not need to be plumbed in thanks to an integrated water container, allowing it be placed conveniently on a kitchen worktop near to a plug socket.

The ideal kitchen companion, it benefits from a fast heat up time and precise temperature controls (within 1°C) for cooking vegetables, fish and meat at exact temperatures with excellent results and can also be used to temper chocolate, extract juice, make yoghurt, prove bread and slow cook casseroles and stews.

When you cook with steam, odours and flavours are not transferred to other foods, allowing you to cook different dishes on up to three levels simultaneously in the Miele Freestanding steam oven. For instance, you can cook a complete meal such as dim sum or sushi at the same time

with each dish retaining its own flavours. The Miele team have written a handy recipe book, which is included, to help get you started.

Benefitting from a 24l capacity, the innovative Miele Freestanding steam oven also offers precise temperature controls ranging from 40100°C. As well as steam cooking you can also

reheat and defrost dishes, while the touch controls make it simple to use and clean.

Thanks to the external steam generation and a stainless steel oven interior, it is easy to clean and can be descaled conveniently.

It will even alert you when it needs to be descaled with a step-by-step guide through the process via the display.

RISE AND SHINE You can even use the steam oven to extract fresh juice or make yoghurt, as well as prove bread

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

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BUYER’S GUIDE steaming

A Taste of

Spring with Miele’s Executive Chef, Sven-Hanson Britt

S

pring is one of my favourite times of year. The days are getting longer, the lambs are grazing the hillsides and the garden and allotment are starting to flourish with new shoots, blossoms and colours...

I still have rhubarb growing and have used a decent amount of it over the past few months. January signals the first of the UK’s forced rhubarb, famously from Yorkshire, which is picked by candlelight in huge sheds, but as the frost clears in the spring, rhubarb starts to ripen outside with their huge Jurassic-like leaves taking up all the space in my vegetable patch. I was brought up on sour rhubarb sticks under a crumble; now I love them raw dipped in a little sugar or poached in English sparkling wine with vanilla – the perfect light dessert in spring.

Something that I can’t grow on my allotment, for obvious reasons, is Jersey Royal potatoes. Along with being raised on rhubarb crumble, I was also brought up on the phrase ‘potatoes just don’t taste like what they used to taste like...’ I’m not going to get started on a vegetable breeding debate but what I am going to declare is my love for the delicious Jersey Royal. With their papery exterior and buttery flesh, there is nothing better than a hot new season

Jersey Royal with a sprinkling of sea salt – it’s a spring treasure.

Another delight to look forward to is wild sea trout. It bears little resemblance to its farmed or river namesake, in fact it looks more like a wild salmon. It spends a good amount of its life at sea and comes into season in April until the summer. I absolutely love this fish and for me it is a key signal that spring has arrived. If I see sea trout on a menu I am always drawn to it.

As it is wild it has a delicious flavour so appreciates being cooked very simply. Cooking a fillet of this trout in a steam oven at a low temperature is a great way to ensure its soft flesh remains juicy. I like to cook the fillets no higher than 80°C until they are just cooked in the middle, still a little pink. Add some steamed Jersey Royals and asparagus spears and you can have yourself a real celebration of British springtime! Now is the time of year our island produces a plethora of ingredients that make our food scene the best in the world; in spring you can make the most of it.

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The Miele magazine

Miele launched a competition for London independent designers, championing cuttingedge designs which go beyond customer expectations. Read all about the kitchen below...

Eve Turner, design director of Neil Lerner Kitchen Design was the winner and we are delighted to be able to speak with her and showcase her stunning design

DESIGN STAR What was your brief? The client was undergoing a major refurbishment of their family home and had moved the kitchen to the opposite side of the house. The design brief was ‘elegant and minimalist with a feature island’. As the client entertains frequently, they asked for ample storage and worktop, along with appliances that offered capacity and flexibility for their cooking needs.

PHOTOS DARREN CHUNG

How does the layout work? The long bank of tall units houses cooking and cooling appliances as well as vast storage for dry foods, extra sets of crockery, cutlery and small freestanding appliances hidden in the roller shutter unit. With the island directly behind, there is ample worktop to set down on from the ovens, as well as giving the option for people to work on both sides of the kitchen. It also offers seating. The client didn’t want the sink and hob on view, as the kitchen sits between the dining and living areas, so we placed the hob and sinks along the wall opposite to the tall units, allowing the central island to offer the majority of the preparation space, when needed.

There is a real harmony between the indoors and outside – how did you achieve this? The kitchen forms part of a large open-plan design all on one level that connects into the dining/living space. With large glass sliding doors to the rear, which open onto landscaped garden, and a window at the front, light flows throughout the space. We tried not to overcomplicate the design so that all of the areas could become one continuous space running into the garden.

Tell us about the impressive island – how does it fit in? Is there a reason that the hob was not chosen to be incorporated into it? The island is primarily designed for preparation and seating with the addition of extra storage. With hobs and

sinks becoming messy in a well-used kitchen, we wanted to hide these on the side wall and not distract from the beautiful stone. We chose Blanco Perfecto quartzite stone which has dramatic markings and is built up to 100mm with a down stand to the floor framing the island to create a feature piece. The client didn’t want the hob to be seen from the dining and living areas, which is why it is housed with the tap on the opposite wall.

It’s clear that your clients love to cook and entertain, can you tell us more about how you designed the layout of the appliances?

With such a large investment in the kitchen and the appliances, we recommended the client visited the Miele Experience Centre in London to test out the appliances to be confident that we had selected the models that suited their requirements.

The client needed two ovens and a simple microwave; she was also tempted by the combination steam oven and it was definitely her visit to Miele that made her decide to go ahead!

The ovens sit in a bank of four with deep warming drawers below to create a symmetrical and functional setting. The hob sits neatly in the Corian® work surface and uses the Con@ctivity feature with the Miele slimline telescopic extractor. The area is discreet but functional.

What are you favourite features? I love the clean simple lines of the kitchen and the openness we managed to achieve, even incorporating so much storage. I do think the island really makes the kitchen and is a stunning centrepiece to the overall design. Most importantly, the clients are delighted with the final result and that is always our main objective. neillerner.com You can visit the Neil Lerner showroom on London’s Finchley Road

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

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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, PC, or Kobo eReader!

To download the app for FREE search for EKBB 1 issue £2.99 I 3 issues £7.99 I 6 issues £16.99 E240 APP AD.indd 130

17/02/2016 17:37

Your kitchen’s potential.

Explored. Explained.

Experienced.

For those who demand perfection, a range that delivers it.

The Miele Generation 6000 Series. A range of built-in cooking appliances designed to deliver the results your passion deserves. It all begins with a Taste for Design consultation. Enjoy the specialist tailored advice to make Miele part of your plans. Explore our ranges.

Learn how to get the very best from appliances that perfectly suit the way you cook. And then sample the Miele difference over a delicious lunch. Truly an experience to relish.

Reserve your Taste for Design consultation at our Miele London Gallery or Miele Experience Centre, Abingdon, Oxfordshire.

Two free places are available by redeeming voucher code TFD24FREE when you reserve your place at: miele.co.uk/tastefordesign

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

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