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Thursday, 25 March 2010

Active Cooking Evening

Active Cooking Evening Recipe 7830 R
Recipe for one of the dishes

One of the highlights of my trip to the Miele headquarters in Germany was the active cooking evening. Miele love to get their customers, reps and dealers involved in understanding every aspect of the appliances, including active demonstrations. For kitchen appliances, they have a number of impressive 'active cooking showrooms' where you can really test out the kitchens and latest equipment.

We arrived to see that the kitchen was already laid out with the ingredients and recipes, which were in German, but the chefs and assistants spoke excellent English.

Miele cooking evening 7826 R
Dining table laid out

Miele cooking evening 7827 R
If you prefer, you can sit and watch the cooking

Miele cooking evening 7832 R
Nice large work top - it even has built-in weighing scales

Miele cooking evening 7828 R
Fresh spinach

Miele cooking evening 7835 R
Stir-fry waiting to be prepared - spot the chillies

Miele professional steam oven 7810 R
The professional pressure and steam oven used to steam the fish

We were all given a different course to make and I assigned myself to
dessert (!!!) along with Jack from Dustfluffgrit. We made an admirable pair - me wafting around with camera in hand, and Jack doing all the hard work (sorry Jack!) We (he) made a fabulous quark-mascarpone-soufflé (with cherries) and it was cooked in the combi-steam oven for 25 minutes. It was really easy to make, all the ingredients except the egg whites and the cherries were whisked together. Then the egg whites were whisked to the stiff peak stage and folded in with the cherries before cooking.
In the other areas of the kitchen, fish was steaming, steak marinating, chicken grilling and plenty of vegetables were baking and stir-frying. We were even treated to little appetizers while we whipped up our dinner!

nibble 7838 R
Fishy appetizer on rye bread

Miele cooking evening - carrot and ginger soup 7845 R
Carrot and ginger soup

Miele cooking evening goats cheese appetizer 7859 R
Baked goats cheese on toasted bread, with tangy apple and beetroot salad

Miele cooking evening 7847 R
Mixing the ingredients for the soufflé

Miele cooking evening 7861 R
Plenty of sugar in the ramekins to prevent the soufflés from sticking

Miele cooking evening 7896 R
Cooking them in the combi steam oven

Miele cooking evening 7870 R
Plating up the fish course

Miele cooking evening 7881 R
Stir-frying the vegetables using the wonderful induction wok hob

Miele cooking evening 7886 R
Cooking the chicken on a tepan hob

And here's the results - the dinner that everyone helped to cook:

Miele cooking evening 7876 R
Steamed fish, spinach, rice and baked tomato starter

Miele cooking evening 7895 R
Grilled chicken on a bed of stir-fried vegetables with duchess potatoes

Miele cooking evening 7897 R
Our quark-mascarpone-soufflé dessert

The whole evening was most enjoyable and lots of fun, with all the food turning out beautifully, thanks to the Miele chefs and their lovely assistants.

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One of the last things we did before leaving Miele, was to have a presentation of the brand new combi steamer DGC XL, available from April 2010. This baby can steam, roast, bake and brown, cooks fabulous bread, meat, pastry, cakes, biscuits, pizzas and also convenience foods. It has a large cavity, 39L, and can cater for 10-12 people using full size oven racks/trays, or if you prefer, 2 smaller steaming trays. You can defrost, reheat, grill... plus it has non-stick 'PerfectClean' finish and a 'rinse care' programme, which makes cleaning a doddle.

This appliance actually has a brain! The timer tells you when to put the dishes in the oven, eg. potatoes first, then fish, followed by the vegetables. It uses controlled use of steam during the cooking process, no matter what amount/size of food you are cooking. It comes with a wireless probe to check the core temperature of the food, and has gourmet settings for professional chefs and hobbyists, as well as standard automatic settings.

Miele steam oven 7929 R
Ahhh, beautiful! The new Miele Combi Steamer DGC XL

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Disclosure - this trip was courtesy of Miele.

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This content belongs to Nicisme at Cherrapeno. All writing and photography copyright N Fowers © 2007-2010 unless otherwise indicated. All rights reserved.


KennyT said...

Lucky you! I wish I could go there! Btw, it's my dream to have all Miele's electrical appliances, hahaha

Sophie Sportende Foodie said...

Lucky you indeed!!

The food looks so grand & special!

Lisa-Marie said...

I would so love to do this sort of thing! The food looks delicious, and that kitchen is amazing!

Valerie Harrison (bellini) said...

I agree with everyone else...lucky you Nic.

diva said...

you know i was telling my mum ALL ABOUT Miele's steam oven. I think it's gotta be the first thing i purchase when i actually properly move out and get to have a kitchen of my own. x

grace said...

yet again i'm reminded of the lameness my kitchen (and the stuff that comes out of it...). :)

Deeba PAB said...

Oh I am GREEN with envy Nic...what a fab experience. Thanks a million for sharing those pictures, and I want that oven too. Love the sound of those souffles... my love of quark and mascarpone just doubled. What amopunts did they use? And how many eggs? Super delicious food and great greta kitchen! Love it all!

Jan said...

What fantastic looking food and kitchen equipment!
I NEED that oven - looks like you had a great time Nic!

Jamie said...

Wow what fun and a fab experience! How lucky! And that meal looks just fatastic and love the soufflé! Now you've got me all inspired!

Maggie said...

Everything looks fabulous. How lucky you are to experience all of that serious Miele kitchen gadgetry.
I love the dessert it's a work of art.

aforkfulofspaghetti said...

I wouldn't say no to any of that, frankly, but I think your dessert looks especially good! ;)

Lisa said...

What fun! Cool steam oven. Beautiful food. It sounds like a great experience.