Celebrate Christmas in July

A unique collection of 36 recipes is exclusive to Miele for Life members and tailored to Miele appliances.

Indulge in festive feasts Christmas in July is a time to celebrate with family and friends. To make your mid-year festivities memorable and full of joy our Culinary Experts have created this exclusive recipe e-book filled with fabulous entertaining ideas to make this occasion truly special. Whether you’re looking for a contemporary Christmas menu or vegetarian cuisine, we have you covered, plus there are also vegan options for many dishes. A diverse selection of sumptuous recipes have been handpicked from renowned chefs and Miele friends Donna Hay, Matt Stone, Maggie Beer and Michael Meredith. This unique collection of 36 recipes is exclusive to Miele for Life members and tailored to Miele appliances. Prepare to embark on a culinary adventure as both our contemporary and vegetarian Christmas menus embrace modern flavours with delectable starters, sharing mains & sides, mouth- watering sweets and a signature cocktail which can easily be transformed into a mocktail.

Discover the perfect combination of dishes that will make your Christmas in July celebration truly unforgettable.

CONTEMPORARY CHRISTMAS RECIPES

Starters Smoked trout, caviar, soured cream tart - 5

Main and sides (sharing) Turkey breast with red pepper, black garlic and almond sauce - 11 Michael Meredith’s roasted carrots, sherry vinegar - 13 Roasted potatoes, confit garlic, rosemary - 15 Steamed broccolini and sorrel - 17

Dessert Apple ‘tarte fine‘, caramel sauce, vanilla ice cream - 27

Petit four Hazelnut and fig panforte - 31 Fruit mince pies - 35

Cocktail Orange and rosemary mocktail or rosemary old fashioned using rosemary syrup - 37

VEGETARIAN CHRISTMAS RECIPES

Starters Stuffed mushroom cups with Taleggio - 7 Donna Hay’s Caramelised leek tart - 9 Main and sides (sharing) Roasted cauliflower with tomato pesto - 19 Roasted baby kumara, halloumi, tahini - 21 Roasted beets with horseradish labneh - 23 Broccoli and kale tabouli - 25

Dessert Celebration cheesecake - 29

Petit four Miele gingerbread haus - 33 Fruit mince pies - 35

Cocktail Orange and rosemary mocktail or rosemary old fashioned using rosemary syrup - 37

SMOKED TROUT, CAVIAR, SOURED CREAM TART Matt Stone

INGREDIENTS 1 sheet butter puff pastry

Serves 12

1 whole smoked rainbow trout, skin and bones removed, lightly shredded 2 tbsp crème fraiche 2 tbsp salmon roe Micro herbs & flowers to garnish Crème fraiche 600 ml thickened cream (35%) 2 tbsp cultured buttermilk

Preparation time 1 hour

Cooking time 5 hours 15 minutes

Appliance/function Fan Plus Steam

METHOD

Crème fraiche 1. Pour cream and buttermilk into a jug and stir until fully combined. 2. Divide mixture into 4 x 125ml sterilised glass jars. Cover with jar lids until finger tight.

3. Place jars in a Perforated steam tray. Steam at 40°C for 5 hours. 4. Allow the crème fraiche to set in the refrigerator overnight.

Soured cream tart 1. C ut the puff pastry into approximately 4x4cm squares. Cut out 12 pieces and place onto a baking paper lined baking tray. 2. Place in the refrigerator to chill for 15 minutes. Pre-heat the oven on Fan Plus 190°C. 3. P lace another sheet of baking paper on top of pastry and top with another baking tray to weigh down the pastry. 4. B ake in the oven on shelf position 2 for 10 minutes and then remove the top tray and paper. Return to the oven and bake for a further 3-5 minutes until the pastry is a golden and crisp. 5. Allow pastry to cool at room temperature. To serve 1. Top pastry squares with half a teaspoon of crème fraiche followed by a piece of trout. Garnish with salmon roe, soft herbs and flowers. Notes • L ive yoghurt can be substituted for cultured buttermilk to start the fermentation in the crème fraiche. • P lacing another Baking tray on top of the pastry prevents the puff from rising too much and provides a crisper result. • S moked trout can be substituted with hot smoked salmon, mackerel or other oily fish.

STUFFED MUSHROOM CUPS WITH TALEGGIO Miele Culinary Experts

INGREDIENTS 12 small to medium Portobello mushrooms, stalks removed and chopped finely 125 ml (½ cup) olive oil 1 small brown onion, finely diced 1 celery stick, finely diced ½ cup sundried tomatoes, finely chopped 2 garlic cloves, crushed 40 g (½ cup) grated parmesan 1 tbsp chopped tarragon leaves, 1 / 3 cup basil leaves, coarsely shredded 100 g Taleggio, sliced

Serves 12

Preparation time 10 minutes

Cooking time 8 minutes

Appliance/function Fan Grill

METHOD

1. Preheat oven on Fan Grill at 200°C. 2. P lace the grilling and roasting insert into the universal tray and place cleaned mushrooms, stalk side up, on the insert. Drizzle with a little olive oil and season with ground pepper and salt and set aside. 3. P lace 2 tablespoons of olive oil, onion, mushroom stalks and celery in a frying pan and sauté on medium-low heat, Induction setting 6, for 5-10 minutes or until vegetables soften. 4. A dd the sundried tomatoes and garlic and cook for a few more minutes, then remove from heat. 5. A dd the parmesan, tarragon and half the basil to the mixture and season with pepper. Salt will not be necessary as the Taleggio will be quite salty. 6. P ile the filling on the mushroom caps and top with Taleggio slices. 7. P lace the tray in the oven on shelf position 4. 8. C ook for approximately 5-8 minutes, depending on the size of the mushrooms, until the cheese melts and the mushrooms are tender. 9. Transfer mushrooms to a serving plate, garnish with remaining basil and serve. Hints and tips • A ny mushrooms can be used for this recipe instead of Portobello mushrooms. • M ake this dish vegan by substituting ground cashews for the parmesan and substitute the taleggio with vegan mozzarella.

CARAMELISED LEEK TART Donna Hay

INGREDIENTS 1 cup (120 g) plain wholemeal spelt flour ½ cup (75 g) plain flour ¾ cup (60 g) finely grated parmesan ½ tsp table salt 125 g very cold unsalted butter ¼ cup (60 ml) iced water Leek filling ¾ cup (180 g) crème fraîche 2 cups (200 g) grated gruyère 3 tsp Dijon mustard 1 tsp thyme leaves, plus extra sprigs for topping 1 egg yolk sea salt and cracked black pepper 2 leeks, trimmed and sliced into 1cm rounds 20 g unsalted butter, melted

Serves 8

Preparation time 10 minutes, plus resting time

Cooking time 35 minutes

Appliance/function Intensive Bake

METHOD

1. P lace the flours, parmesan and salt into a bowl. Using a box grater, grate the butter into the flour. Add the iced water and use your fingertips to mix until a soft dough forms. Refrigerate for 30 minutes or until firm. 2. R oll the pastry between sheets non-stick baking paper to a rough 20cm x 40cm rectangle until 4mm thick. Place on a universal baking tray and remove the top sheet of baking paper. 3. P reheat oven on Intensive Bake at 180°C. Leek filling 1. C ombine the crème fraîche, gruyère, mustard, thyme leaves, egg yolk, salt and pepper. Spread the filling over the pastry leaving a 4cm border. 2. Top the filling with the leek slices and brush with melted butter. Fold over the excess pastry to form an edge. Press the sides firmly to enclose filling. 3. P lace the tray on shelf level 2 and bake for 35 minutes or until the pastry is crisp and golden.

To serve 1. Serve warm or at room temperature.

Hints and tips • This is a great recipe that can be made into mini tarts for entertaining.

Hints and tips • D epending on the quality and age of the sherry vinegar used the sugar may need to be adjusted for the almond sauce. • T he turkey can also be cooked in a combi steam oven by creating the following User Programme:

Step 1: Combi mode + Fan Plus at 220°C + 0% moisture + Preheat Step 2: Combi mode + Fan Plus at 220°C + 10 minutes + 0% moisture Step 3: C ombi mode + Fan Plus at 160°C + Core temperate 65°C + 60% moisture Insert a Food probe into the thickest part of the turkey before placing into the oven on shelf position 2.

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TURKEY BREAST WITH RED PEPPER, BLACK GARLIC AND ALMOND SAUCE Miele Culinary Experts

INGREDIENTS Turkey brine 1 litre water 50 g salt 50 g brown sugar 1 tbsp molasses

Preparation time 40 minutes, plus 24 hours brining

Almond sauce 300 g almonds | sliced, toasted 100 g bread | crust less, torn 450 ml milk 2 garlic cloves | peeled, sliced 200 ml water 45 ml extra virgin olive oil 80 ml sherry vinegar 2 tsp sugar 1 tsp salt flakes 1 cup flat leaf parsley | chopped

Cooking time 1 hour 15 minutes, plus 5 hours drying

1 tsp coriander seeds ½ tsp chilli, dry flakes 1 tsp black peppercorns 1 cinnamon stick

Appliance/function Induction Cooktop Steam Moisture Plus

Turkey 1.2 kg turkey crown, boneless 350 g red peppers, roasted, jarred

1 tbsp black garlic paste 1 tbsp extra virgin olive oil

METHOD

Turkey 1. P lace all ingredients into an unperforated steam container and Steam at 100°C for 5 minutes or alternatively bring to the boil in a saucepan for 2 minutes. Allow to cool completely, strain off solids and chill in the fridge. 2. P lace the turkey in the brine making sure it is submerged and place in the fridge for 24 hours, then drain and pat dry with paper towel. 3. D rain the red peppers and remove any seeds. 4. C ombine the black garlic paste and the extra virgin olive oil. 5. L ay the turkey on a chopping board skin side down, and remove the tenderloins from the fillets. 6. B rush the black garlic and oil paste onto the turkey breasts. Lay the red peppers evenly over the top and place the tenderloins over the red peppers in the opposite direction to where you removed them. This will help to evenly shape the meat. 7. B ring all the sides of the turkey up to meet each other and form a ball and turn over so the skin is facing up. 8. T ie together using butchers string or silicon bands. This can be done the day before and left to air dry in the fridge until ready to cook. 9. P reheat the oven on Fan Plus at 230°C. Lightly oil and salt the turkey skin and place on a grilling and roasting insert on a multi-purpose tray. 10. C hange the function to Moisture Plus + Fan Plus at 230°C with 3 bursts of steam. Release a burst of steam immediately, a second burst of steam at 15 minutes and a third at 30 minutes. 11. P lace the turkey on shelf position 2 and set a timer for 15 minutes. 12. Turn the oven down to 160°C and continue cooking for 55 minutes, check the internal temperature is 65°C or above before removing from the oven, allow to rest in the warming drawer for 25 minutes Almond sauce 1. P lace the almonds, bread, milk, garlic and water in the jug of an upright high speed blender and allow to soak for 30 minutes. 2. B lend well until smooth then add the extra virgin olive oil, sherry vinegar, sugar, salt and blend again. For a really smooth finish you can push the sauce through a sieve. Stir in parsley and taste for seasoning. 3. K eep in the fridge then allow to come to room temperature to serve.

To serve 1. Carve the turkey into 8 wedges and serve with the almond sauce.

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ROASTED CARROTS, SHERRY VINEGAR Michael Meredith

INGREDIENTS 1 kg baby carrots, multi-coloured if possible

Serves 8

Appliance/function Moisture Plus

60 ml (¼ cup) olive oil 180 g (½ cup) honey

Preparation time 15 minutes

60 ml (¼ cup) sherry vinegar ¼ cup roughly chopped parsley leaves Salt flakes and pepper, to taste

Cooking time 25 minutes

METHOD

1. P reheat oven on Moisture Plus with Fan Plus at 190°C with 1 manual burst of steam and follow the prompts. 2. P lace carrots in a gourmet oven dish and toss in the olive oil. Place in the oven on shelf level 2, release burst of steam immediately and cook for 10 minutes. 3. W hile carrots are cooking, mix together the honey and sherry vinegar. 4. A fter 10 minutes add the sherry and honey mixture to the carrots and toss. Continue to cook for a further 15 minutes, or until the carrots are nicely caramelised.

To serve 1. Place carrots on a serving dish, season with salt and pepper and garnish with baby parsley.

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ROASTED POTATOES, CONFIT GARLIC, ROSEMARY Matt Stone

INGREDIENTS Confit garlic

Serves 6

Appliance/function Fan Plus Induction Cooktop Steam

2 garlic bulbs, whole Vegetable oil, to cover

Preparation time 30 minutes

Roasted potatoes 1.2 kg waxy potatoes 80 g ( 1 / 3 cup) duck fat Rosemary, to serve

Cooking time 1 hour 15 minutes

METHOD

Confit garlic 1. Break the garlic into individual cloves, leaving the skins on.

2. P lace the garlic in a small saucepan and cover with vegetable oil. Using medium heat, induction Setting 6 slowly bring up to temperature until you see small bubbles rising from the bottom of the pan (approximately 7-8 minutes). Reduce heat to low, induction setting 3 and continue to cook for 15-20 minutes or until all the garlic cloves are soft. 3. A llow to cool and keep in refrigerator. Roasted potatoes 1. P eel and cut the potatoes to desired size. 2. P lace in a perforated steam container and steam at 100°C for 25 minutes or until tender. 3. P reheat oven on Fan Plus at 200°C with crisp function activated. 4. P lace the gourmet casserole dish on shelf level 2. Allow 15 minutes for the dish to heat up. Add the duck fat, continue to heat for 2 minutes. Add the cooked potatoes to the oven dish and season well with salt. 5. C ook for 30 minutes or until golden brown, turning the potatoes every 10 minutes. Once cooked, remove from the oven, drain on paper towel. To serve 1. S queeze over the garlic cloves, squeezing out of the skins, make it as garlicky as you desire, I like a lot. 2. D rizzle over some garlic oil and add some picked rosemary leaves, salt and pepper. 3. M ix well and serve. Hints and tips • W axy potatoes work well for this recipe, such as Dutch cream, King Edward, desiree or nicola potatoes. • T he garlic confit will keep for weeks covered in the oil.

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STEAMED BROCCOLINI AND SORREL Michael Meredith

INGREDIENTS 1 bunch broccolini, trimmed Lemon oil Salt Pepper 100g sorrel, chiffonade

Serves 4

Appliance/function Steam

Preparation time 5 minutes

Cooking time 2 minutes

METHOD

Broccolini 1. Place broccolini in a perforated steam tray and Steam at 100°C for 2 minutes. 2. W hen cooked, immediately remove from the Steam Oven and place in a bowl. Toss in lemon oil, season with salt and pepper and sorrel.

Hints and tips • S orrel leaves have a sour lemony flavour and can be substituted with rocket and spinach leaves.

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ROASTED CAULIFLOWER WITH TOMATO PESTO Miele Culinary Experts

INGREDIENTS Tomato pesto 200 g (1 1 / 3 cups) sundried tomatoes, drained 150 g (1 cup) pine nuts, toasted 1 garlic clove, crushed 1 tsp lemon juice 80 ml ( 1 / 3 cup) extra virgin olive oil, or more if required Salt and pepper, to taste Baked cauliflower 1 cauliflower, approximately 1 kg 60 ml (¼ cup) olive oil 2 tbsp Ras el hanout spice mix Fine sea salt

Serves 4

Preparation time 10 minutes

Cooking time 1 hour 15 minutes, plus cooling time Appliance/function Combi mode Moisture Plus Dialog oven

METHOD

Tomato pesto 1. P lace dried tomatoes, pine nuts, garlic, juice and oil in a food processor and blend until almost smooth. Season to taste. Add more oil if needed. Baked cauliflower 1. R emove the large outer leaves from the cauliflower, if attached, and trim the base so that the cauliflower can sit flat. 2. P lace the cauliflower on a universal tray. Drizzle with the olive oil and sprinkle the spice and salt over the cauliflower. 3. S elect Moisture Plus with Fan Plus at 200°C with 3 manual bursts of steam, releasing a burst of steam at 1 minute, a second burst of steam at 10 minutes, and a third burst of steam at 20 minutes. 4. P lace the cauliflower in the oven on shelf level 2. Cook for 45 minutes, or until soft enough to pierce with a knife. 5. S erve the cauliflower with the tomato pesto. Alternative appliance method Combi steam oven • P lace into the Combi steam oven and select Combi mode: Fan Plus at 200°C + 60% moisture and cook for 50 minutes. Dialog oven • S elect Gourmet Profi + M Chef + Moisture Plus with Fan Plus at 200°C + GU: Strong Intensity + Preheat ON + 3 timed bursts of steam, releasing the bursts of steam at 1 minute, 10 minutes and 15 minutes + Duration 40 minutes

Hints and tips • R ed pesto will keep refrigerated for up to 7 days in an airtight container.

• Y ou can use store bought or homemade dried tomatoes for this recipe. Make your own dried tomatoes in summer when they are in season. Place trays of cut tomatoes into the oven on the Drying function at 90°C for 1 hour 30 minutes, or until dried. Freeze tomatoes or store in sterilised jars covered in oil. • R as el hanout is a North African spice mix, while it can vary it most often contains pepper, ginger, cumin, coriander and cinnamon.

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ROASTED BABY KUMARA, HALLOUMI, TAHINI Michael Meredith

INGREDIENTS Roasted kumara and pumpkin 500 g baby red kumara/sweet potato, cut in half 500 g buttercup/butternut pumpkin, cut into wedges, skin on Olive oil, to drizzle Salt flakes and pepper, to taste 80 g (½ cup) roasted hazelnuts, chopped Tahini dressing 80 ml ( 1 / 3 cup) tahini paste 1 clove garlic, crushed Juice of 1 lemon 2 tbsp olive oil 150 ml warm water Salt flakes and pepper to taste ¼ cup parsley, chopped

Serves 4

Preparation time 20 minutes

Cooking time 40 minutes

Appliance/function Fan Plus Induction Cooktop Conventional

To serve 200 g halloumi, sliced

METHOD

Roasted kumara and pumpkin 1. P reheat the oven on Fan Plus 190°C and select Crisp function. 2. Toss the kumara and pumpkin in oil and season.

3. Transfer the kumara and pumpkin to a gourmet oven dish and place in oven on shelf level 2. 4. R oast for 30 minutes or until cooked through and golden, toss occasionally during cooking.

Tahini dressing 1. In a medium bowl, whisk together tahini, garlic, lemon and olive oil to combine. 2. G radually whisk in warm water (add more if needed for consistency), season to taste and add chopped parsley. To serve 1. H eat a frying pan on medium high heat, Induction setting 7 and cook halloumi until golden on both sides. Remove from pan and set aside. 2. P lace the vegetables in a serving dish and sprinkle over the hazelnuts. 3. S poon the dressing over the vegetables and top with the grilled haloumi and serve.

Hints and tips • T he halloumi can be omitted to make this dish vegan.

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ROASTED BEETS WITH HORSERADISH LABNEH Maggie Beer

INGREDIENTS Beetroots 1.5 kg small-medium beetroots 2 tbsp verjuice 3 tbsp extra virgin olive oil 3 tbsp salt flakes Labneh 500 g natural or Greek style yoghurt 2 tbsp horseradish cream 1 tsp salt flakes Muslin cloth

Serves 6

Preparation time 10 minutes + overnight for labneh

Cooking time 1.5-2 hours

Appliance/function Combi mode

To serve Sorrel leaves, picked Chervil, picked Extra virgin olive oil

METHOD

Labneh 1. L ine a sieve with a piece of muslin, leaving the sides overhanging. Place the sieve on top of a bowl, ensuring that the bottom does not touch the base of the bowl. 2. M ix the yoghurt, horseradish and salt flakes together then transfer to the muslin. Twist the top of the cloth and leave in the sieve. Refrigerate overnight so that the whey can drip into the bowl underneath. Roasted beets 1. W ash the beetroot and rinse under running water, scrubbing them with a vegetable brush to remove any caked-on dirt and grittiness. Trim the leaves and bottom tip with 2.5cm remaining on the stem. 2. A rrange beetroots on a paper-lined baking tray, large enough for them to fit snugly. Drizzle with verjuice and place into the combi steam oven on shelf position 2. 3. S elect Combi Mode: Conventional at 180°C + 2 hours + 100% moisture. 4. R oast the beetroot for 1.5-2 hours, turning them over halfway through cooking, until tender when tested with a skewer. 5. R emove from oven and while warm, toss with olive oil and salt flakes. To serve 1. C ut beetroot in half lengthways. Smear labneh onto a serving plate and then place beetroot over the top. 2. D rizzle with olive oil and sprinkle with sorrel and chervil.

Hints and tips • F or the best results use beetroots that are fresh with the green stems intact. • U ntreated muslin cloth can be purchased from gourmet cooking stores. • S ubstitute hummus or a tomato pesto for the labneh to make this dish vegan.

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BROCCOLI AND KALE TABOULI Miele Culinary Experts

INGREDIENTS 180 g burghul

Serves 6-8

1 head broccoli, finely chopped 1½ cups finely chopped kale leaves 1 bunch cavolo nero; half chopped, half left whole 3 cups loosely packed mint, flat leaf parsley and coriander 2 lemons, zested and juiced 2 garlic cloves, crushed 100 ml extra virgin olive oil Pickle 2 small red onions, peeled and sliced into rounds 1 tsp sumac 1 tsp cumin seeds 1 bay leaf 1 / 3 cup red wine vinegar

Preparation time 10 minutes

Cooking time 5 minutes

Appliance/function Steam Vacuum Sealing Drawer

½ tsp white sugar ½ tsp salt flakes

METHOD

Pickle 1. C ombine the ingredients in a vacuum sealing bag. Place into the vacuum sealing drawer and Vacuum on setting 3 and Seal on setting 3. Alternatively, combine in a small bowl and pickle in the refrigerator for at least 30 minutes.

Tabouli 1. S oak burghul in a bowl of boiling water for 5 minutes and drain.

2. C ombine the kale, broccoli, chopped cavolo nero, burghul and herbs in a large serving dish or bowl. 3. P lace the whole cavolo nero leaves in a perforated steam container and Steam at 100°C for 1 minute. Refresh in iced water. 4. H eat a small amount of oil in a small saucepan, add the garlic and cook for 30 seconds until fragrant. Add the remaining oil, lemon juice and zest and season to taste. 5. L ay the wilted cavolo nero leaves along the side of a serving bowl. Top with the burghul mixture and pickle and pour the warm dressing over the top.

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APPLE ‘TARTE FINE‘, CARAMEL SAUCE, VANILLA ICE CREAM Shannon Bennett

INGREDIENTS Calvados caramel sauce ½ cup caster sugar 200 ml double cream 2½ tbsp calvados

Serves 6

Preparation time 30 minutes

Tarte 600 g puff pastry (80g per serve) 12 Golden Delicious apples 90 g caster sugar 90 g butter 1½ tbsp calvados 500 ml vanilla ice cream 100 ml caramel calvados sauce

Cooking time 30 minutes

Appliance/function Induction Cooktop Intensive Bake

METHOD

Calvados caramel sauce 1. M elt the sugar in a heavy based saucepan over medium heat, Induction setting 5, for 3-4 minutes on or until golden brown and sugar has dissolved. 2. S tir in cream and continue to cook for 4-5 minutes, stirring constantly until thickened. 3. A dd calvados and bring to the boil, whisking well until the sauce is smooth. 4. R emove and store in an airtight container in the refrigerator. Tarte 1. Pre-heat oven on Intensive Bake to 220˚C. 2. Roll out pastry on a lightly floured work surface to 3mm thick. 3. Using a 16cm round cutter, cut out six discs and place on baking paper lined tray. 4. Prick each disc with the tines of a fork over the entire surface to prevent pastry from rising. 5. C rimp the edges with fingertips by pressing in the edge of the pastry 1.5cm to form a pleated pattern around the entire edge. Transfer to refrigerator to rest for 15 minutes. 6. Peel the apples, cut 4 cheeks from each apple and reserve the rectangular core. 7. S lice each apple cheek as thinly as possible, fan these slices upright on each puff pastry disc until only a small hole remains in the center. 8. C ut a 3cm piece of apple from the core, round off the corners with a small knife to fit the centre of the fanned apple. Fill hole with the disc of apple. 9. S prinkle 15g of sugar over each tarte and dot with 15g of butter. Bake for 20 minutes on shelf position 1, or until the apple is coloured and pastry is golden. 10. Add a splash of calvados to each tarte. Return to the oven and bake for a further 5 minutes. 11. C over tarte with baking paper and place a flat dinner plate on top. Stand for 5 minutes before removing the plate and paper. 12. Re-heat the tartes in the oven on shelf position 2 for 5 minutes or until crisp and hot.

To serve 1. Serve hot with vanilla ice cream and caramel calvados sauce.

Hints and tips • T his recipe can be modified to make one large 27cm tarte by using 1 x sheet of Carême puff pastry rolled 2cm larger than the round baking tray. Using the rim of the baking tray, cut the pastry to size and then follow the remaining recipe instructions. • Bake this tart on a preheated gourmet baking stone for an extra crisp (and delicious) base.

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CELEBRATION CHEESECAKE Miele Culinary Experts

INGREDIENTS 500 g fruit cake or Christmas pudding, cut into 1 cm slices

Serves 12-16

Preparation time 10 minutes

Filling 750 g cream cheese, softened

300 g sour cream 1 tsp vanilla extract 220 g caster sugar

Cooking time 1 hour

60 ml (¼ cup) brandy ½ tsp ground nutmeg 3 eggs Seasonal fruit, to decorate

Appliance/function Steam

METHOD

1. Grease a 24 cm springform tin; line the base with baking paper. 2. Cover the base of the tin with cake or pudding slices, pressing down slightly to fit. 3. Place all filling ingredients into food processor and blend until smooth. 4. Pour filling into the tin and cover tightly with baking paper and foil, with the reflective side facing down. 5. Place into the steam oven and Steam at 100°C for 1 hour. 6. Remove foil and allow to cool slightly before refrigerating the cheesecake for 3 hours, or overnight. 7. Decorate with assorted fruits and serve. Hints and tips • F or individual cheesecakes, crumble the cake into small heatproof glasses, top with fruit and cheesecake mixture. Cover tightly with foil and Steam at 100°C for 15 minutes.

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HAZELNUT AND FIG PANFORTE Miele Culinary Experts

INGREDIENTS 100 g dried apricots, sliced 100 g mixed peel 100 g walnuts, chopped 150 g dried figs, diced 175 g honey 200 g brown sugar Pinch nutmeg 1½ tsp ground cinnamon 1 tsp ground coriander

Serves Approximately 80 slices

Preparation time 30 minutes

Cooking time 40 minutes

Appliance/function Fan Plus

1 tsp ground ginger 2½ tbsp plain flour

100 g hazelnuts, skinless 100 g slivered almonds 175 g almond meal Butter to grease pan Icing sugar to decorate

METHOD

1. Pre-heat oven on Fan Plus at 140°C. 2. Grease and line a 15cm x 30cm rectangle baking tin with baking paper.

3. In a large pan melt honey and sugar on medium heat, Induction Setting 4 until sugar has dissolved. 4. B ring to a boil, then stir in nutmeg, coriander, ginger and 1 teaspoon of the cinnamon and 2 tablespoons of the flour. 5. R emove from the heat and stir in all dried fruit and nuts in two batches to make it easier to mix through. Mixture will be stiff. 6. P ress mixture evenly into the tin using the back of a spoon that has been run under hot water. This will give a smooth finish. 7. In a bowl, mix remaining cinnamon and flour together and then dust over panforte mixture. 8. P osition a baking and roasting rack on shelf position 2, place baking tin on the rack and bake for 40 minutes. Mixture will rise slightly. 9. B rush off excess flour mixture and cool completely in the tin (do not over bake, it will seem soft when you take it out of the oven, but will firm up as it cools). 10. S lice panforte into 1cm thick slices width ways and then cut each slice into thirds.

Hints and tips • K eeps refrigerated for up to 2 weeks.

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MIELE GINGERBREAD HAUS Miele Culinary Experts

INGREDIENTS Gingerbread 500 g plain flour 1 tsp baking powder 1 tsp bi-carb soda 1 ¼ tsp ground ginger 1 ¼ tsp ground cinnamon ½ tsp ground coriander ¼ tsp ground allspice ¼ tsp ground cloves 150 g unsalted butter 175 g dark brown sugar

Royal icing 250 g pure icing sugar, sifted 30 g egg white ½ tsp lemon juice Pure icing sugar, extra

Serves 12

Preparation time 2 hours

Assembly Flaked coconut, Shredded coconut Pure icing sugar, sifted Rosemary trees

Cooking time 40 minutes

Appliance/function Fan Plus

175 g honey 40 g treacle

1 large egg, lightly beaten Plain flour, extra for dusting

METHOD

Gingerbread 1. Sift together flour, baking powder, bi-carb soda and spices in a large bowl. 2. In a medium saucepan, melt sugar, treacle and butter over medium heat, Induction setting 6. Remove from the heat and allow to cool for 10 minutes. 3. W hisk egg into the melted butter and mix to combine. 4. M ake a well in the centre of the dry ingredients, then pour the butter mixture in to the centre. Stir quickly until forms a soft pliable dough. 5. W rap the dough in cling wrap to form a flat disc and refrigerate for 1 hour, or overnight until firm. 6. P reheat the oven on Fan Plus at 160°C. 7. D ust the bench lightly with flour. Roll out the dough to form a large square until its 5mm thick. 8. U sing a template cut the dough into desired shaped and place onto a paper lined baking tray. Leave a 5cm gap around the shapes as the dough will spread. 9. P lace into the oven on shelf level 2 and shelf level 4 and bake for 10-20 minutes depending on the size. 10. If a firmer gingerbread is desired, reduce the temperate to Fan Plus at 120°C and continue cooking the biscuits for a further 10-15 minutes to dry out Royal icing 1. In a medium bowl, combine icing sugar, egg white and lemon juice and whisk until thick and glossy. If the consistency is too runny add in more icing sugar. 2. P lace royal icing into a piping bag with 5mm nozzle attachment. Pipe a line along the edges of the walls to construct the sides of the gingerbread house. Leave to dry for at least 1 hour to dry. 3. P ipe along the edges of the roof to join and leave for at least 1 hour before joining the roof and the walls together. 4. D ecorate the roof with remaining royal icing and dust with icing sugar to form snow.

Hints and tips • G ingerbread dough can be frozen for up to 1 month.

• B aked biscuits can keep in an airtight container for up to 2 weeks. • R oyal Icing will keep in an airtight container in the refrigerator for 5 days. • A vegan egg-substitute can be used in this recipe to make it vegan.

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FRUIT MINCE PIES Miele Culinary Experts

INGREDIENTS Fruit mince 500 g Granny Smith apples, grated 375 g raisins, chopped 250 g mixed peel, chopped 250 g currants 250 g butter, melted 375 g brown sugar

Tart pastry 350g self-raising flour 120g butter ½ teaspoon salt 1 egg yolk 100-150ml iced water (approximately)

Serves 24

Preparation time 20 minutes + 3 days soaking

Cooking time 25-30 minutes plus soaking time for fruit mince

1 orange, zest and juice 1 lemon, zest and juice 1 tsp nutmeg 2 tsp mixed spice 150 ml brandy or rum

Appliance/function Moisture Plus

METHOD

Fruit mince 1. Combine all ingredients in a container or large bowl. 2. Cover well and place in the refrigerator. Stir every few days.

Pastry 1. P lace flour and butter into a food processor and pulse until it resembles fine breadcrumbs. Add egg yolk and gradually add water, pulse until it forms a dough. 2. Press dough into a disc shape and wrap in cling wrap and rest in the refrigerator for 30 minutes. 3. Pre-heat oven on Moisture Plus at 180°C with 1 manual burst of steam. 4. R oll pastry out onto a floured surface, using a pastry cutter, cut out 7cm rounds and line a greased mini muffin tin. Place a teaspoon of fruit mince into each pastry case. 5. Cut star shapes and use to cover the pies. Brush the tops with egg wash. 6. P lace tin on shelf position 2, releasing steam immediately. Bake for 20 minutes or until golden brown. Allow tarts to cool in the tin for 10 minutes before transferring to a wire rack.

To serve 1. Dust with icing sugar.

Hints and tips • F ruit mince will keep for months in sterilised jars and flavour improves with time. • F ruit mince pies can be cooked in the Steam Combination Oven. Pre-heat on Fan Plus at 180°C, then place pies into oven, release a burst of steam immediately and cook for 20 minutes.

35.

36.

ORANGE AND ROSEMARY MOCKTAIL OR ROSEMARY OLD FASHIONED USING ROSEMARY SYRUP Miele Culinary Experts

INGREDIENTS 250 ml (1 cup) water 220 g (1 cup) white sugar 6 rosemary sprigs

Makes 1½ cups

Appliance/function Induction Cooktop

Preparation time 5 minutes, plus infusing time

Cooking time 5 minutes

METHOD

1. C ombine the water, sugar and rosemary in a saucepan. Bring to the boil over medium-high heat, induction setting 7. Reduce heat to medium, induction setting 5 and simmer for 2 minutes. 2. S et the syrup to infuse for up to 1 hour. 3. S train the syrup and pour into sterlised bottles. SUGGESTED USES Orange and rosemary mocktail 1. P our 1 tbsp of the syrup in a cocktail shaker with ¼ cup orange juice, 1 tbsp lemon juice and ice cubes. Shake well and strain into a glass. Top with a little soda water and a sprig of rosemary.

Rosemary old fashioned 2. S tir 1 tbsp of the syrup and 3 dashes of bitters into a glass. Add 60 ml bourbon and a large ice cube. Stir well.

Hints and tips • S terilise the bottles using the Disinfect items function on Miele steam ovens. Alternatively, place the bottles upside down in the steam oven and Steam at 100⁰C for 10 minutes. • Serve a dried orange slice or other citrus, made using the recipe on page 39.

37.

38.

DRIED CITRUS SLICES Miele Culinary Experts

INGREDIENTS Oranges, limes, lemons, finger limes or mandarins, cut into 3 mm slices

Preparation time 5 minutes

Appliance/function Fan Plus Combi mode Warming Drawer Crisp function

Cooking time 8 hours

METHOD

1. L ine a perforated baking tray with baking paper. Lay the citrus slices on the tray. 2. P lace into the gourmet warming drawer on Food setting 2 for 8 hours. 3. S tore the slices in sterlised jars for up to 2 months. Alternative appliance methods Oven • P lace in the oven on Fan Plus at 70⁰C with the Crisp function activated. Combi steam oven • P lace in the oven and select Combi mode: Fan Plus at 70°C + 0% moisture.

Hints and tips • D ry at a lower temperature for longer to retain more colour.

• D ip the citrus in a light sugar syrup for extra sheen. • S erve these slices in cocktails and non-alcoholic drinks • S terilise the jars using the ‘disinfect items’ function on Miele steam ovens. Alternatively steam the bottles upside down for 10 minutes at 100⁰C. • A pples and pear slices can be dried in the same manner.

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40.

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