Peach and Cardamom Crumble by Miele

METHOD Preheat a Miele Oven on the fan setting at 200°C. Place all the ingredients for the topping in a food processor and pulse to a crumble texture. If you don’t have a food processor available, do it in a bowl by rubbing the butter with your fingers to achieve the same consistency. Combine all […]

Coconut Crème Brulée by Miele

METHOD For the coconut crème brulée, whisk the egg yolks and sugar lightly, add the cream, coconut milk and rum and stir gently. Pour the mixture into small serving bowls, cover them with foil, transfer into a Miele Steam Oven and cook for 1 hour on 80°C. Remove from the steam oven, remove the foil […]

Stuffed Courgette Flowers by Miele

METHOD For the filling, simply combine everything in a mixing bowl until smooth. Check the seasoning and transfer into a piping bag. Fill the flowers with the mixture until three quarters full and twist the top of the flowers. For the puree, place the courgette, shallot and garlic in a solid steam container and cook […]

Celtic Mead Sangria Recipe

METHOD Shake with lots of ice until frothy. Pour over ice or frozen berries with an orange slice. A glass of sunshine – Mead Sangria is fabulous on a sunny day, barbecue optional. RECIPE INFORMATION INGREDIENTS 2 measures of Hazy Summer Mead 1/2 measure of Cointreau 1 1/2 measures of cranberry juice Dash of fresh lime  MORE RECIPES […]


A citrus twist from the popular Red Queen, Moutai Prince emphasizes the sweet notes of the cranberry fruit. A wonderful combination of elderflower syrup and lime juice gives the cocktail a perfect sparkling freshness, which will not disappoint you!   RECIPE INFORMATION Taste: Refreshing & Fruity INGREDIENTS Moutai Prince Cranberry Nectar Elderflower Syrup Lime Juice […]

Sea Trout Salad Nicoise Salad by Miele

METHOD To make the salad dressing, place the crushed garlic, mustard, sugar and vinegar in a medium bowl. Whisk to combine, then gradually whisk in the oil and season to taste. Set to one side. Place the Jersey Royals on a Perforated Steam Tray and cook in a Miele Steam Oven for two minutes at […]

Luxury Meat Bon Bon by Tasting Spain

METHOD Roast the D.O Aragón suckling lamb at 170º for 1 hour. Rest until it can be pulled apart easily. Set aside. Over heat, melt the goat cheese in the cream until it has a uniform creamy texture withno lumps. Mix in the shredded lamb. Mould the mixture into balls weighing approximately 50 g. Coat […]

Boom Bite by Tasting Spain

METHOD Crispy Borage Leaf and Cured HamSlice the ham very thinly. Fry the ham and borage leaves in a generous amount of oiluntil very crisp. Transfer to a paper towel-lined plate, ensuring that they do not get wet. Borage and Mushroom Duxelles:Blanch the borage and mushrooms, then brunoise them. Brunoise a little of the sweetonion. […]

Vegetable and Potato Chapati Bread

Vegetable chapati also known as paratha is One of the most popular Indian bread recipes from Punjab, India. “An Indian bread which is eaten for breakfast with spiced yogurts and pickle or served for a special dinner with any curry. To make the stuffing: First boil potatoes and vegetables. Mash the veg and potatoes with […]

Cumin and Turmeric Baby Potatoes

1. Steam the baby potatoes until tender. allow to cool slightly 2. Cut the baby potatoes in half or any size you prefer. 3. Heat ghee/clarified butter in a non stick pan. add cumin seeds and allow to splutter. 4. Add the turmeric powder, mix and quickly add the potatoes after. 5. Stir fry the […]