Search Results for 'Steam'

Preheat oven on CircoTherm® with VarioSteam® low intensity (if available) to 170⁰C. Line 12 standard muffin pans with liners. Make the coconut crumb: In a small bowl, rub together the coconut, flour, brown sugar, cinnamon and butter to make coarse crumbs. Set aside. In a large bowl, whisk together the oil, sugar, eggs and vanilla. Sift together the plain flour, salt, baking powder and cinnamon and fold into the sugar mixture. Add the flour mixture and coconut alternately with the buttermilk. Crush 1 punnet of blueberries with a fork, and mix into the batter. Fold in the remaining whole blueberries. Fill the prepared muffin pans and top with coconut crumb. Bake for 20 minutes or until cooked and golden. Allow to cool before serving.

Designed by people who are passionate about food and love cooking, our ovens help take the stress out of the kitchen so you can focus on creating great food. Failed pavlova’s, soggy bases and overcooked meat will be a thing of the past. With a NEFF oven your recipes suddenly become foolproof, and here’s why: 1. The world-famous disappearing door Get closer to your cooking with our patented Slide&Hide® oven door. It tucks smoothly away under the oven, giving you unimpeded access to baste and taste as you go. It’s also perfect for smaller kitchen spaces and a feature unique to NEFF. 2. Get professional steam techniques at home Leading the growing trend toward steam cooking at home, NEFF ovens provide options for both full steam cooking – which uses 100% steam – and added steam cooking, which gives dishes the perfect amount of moisture by injecting steam alongside hot air. Our range even includes a full-size, full-function oven with all steam options. 3. Cook different dishes in one oven with no flavour transfer Cooking a three-course meal but short on time? Need to cook your meat and sides at the same time? CircoTherm® lets you cook on up to four levels at once without mixing flavours, so fish, meat and dessert are not a problem. It’s an entertainer’s dream. 4. A brand you can trust - German engineered with a 4 year warranty The NEFF recipe is 140 years in the making. NEFF was founded in 1877, in Baden-Wurttemberg, Southern Germany. Our ovens are made in Germany, in our state-of-the art factory in Bretten and because we know our customers expect the best that’s exactly what we deliver. We back up our commitment with our guaranteed 4 year warranty.

Preheat oven to 150°C CircoTherm® and set steam assist to medium. Grease and line a 20cm round deep sided cake tin, ensuring the sides of the baking paper are higher than the rim, because it will rise. In a small saucepan, place 200g of the sugar with the water & dissolve on a low heat for about 5 minutes. Place the chocolate & butter in a bowl over a pan of simmering water to melt. Add the sugar syrup & stir until almost melted then remove the bowl from the simmering water & finish melting off the heat, stirring until completely melted & combined. Set aside. In the bowl of a stand mixer with whisk attachment, add eggs with the remaining 100 g of sugar & whisk on high speed until eggs triple in volume. Turn the mixer to low & slowly pour chocolate mixture into the egg mixture. Don’t over mix. Pour the mixture into the prepared tin and place on third shelf in oven. Bake for about an hour or until just set, it will have a slight wobble in the centre. Remove from oven and cool completely in the tin. Meanwhile, to roast the strawberries, set oven to the grill setting. Toss strawberries together with sugar and lemon juice to coat in a medium bowl. Spread out on a large baking tray and grill for 6 to 8 minutes, or until strawberries are tender and juices bubble. Serve slices of cake with roasted strawberries and a dollop of crème fraiche.

From festive summer mousses to themed cake pops, gift yourself and your family during the holidays with these Christmas-themed desserts - worthy of becoming annual household traditions: Festive Chocolate Mousse A perfectly fluffy, light and creamy chocolate mousse is sure to please the Christmas crowds – no matter their age or flavour preferences. Try adding the zest of a ¼ of an orange, plus 1 tsp cinnamon and 1 tsp cloves to your favourite chocolate mousse recipe for a festive twist. Chocolate Mousse 6 servings 300g dark chocolate (70% cocoa) 2 fresh medium eggs 2 tablespoons of icing sugar A pinch of salt 400g of chilled cream Mixed fruit or berries to decorate   Put the chocolate in a flat bowl. Then wrap the bowl in baking paper so that no water can drip into the chocolate. Melt the chocolate in your NEFF oven, using the steam setting at 50° C. The chocolate should be liquid after 15 – 20 minutes. Stir until smooth and leave to cool for 5 minutes. Alternatively, melt chocolate on your cooktop. Beat the eggs with the icing sugar and a pinch of salt until creamy white and then fold under the chocolate. Leave to cool to room temperature. Beat the cream until stiff and then fold under the chocolate mix. Pour the mix into nice bowls or glasses, cover them and leave to cool in the fridge for at least three hours. Garnish with fresh fruit depending on the season and serve. Fudgy chocolate cake Sometimes there’s nothing better than a classic recipe to satisfy a table full of people. Our Fudgy Chocolate Cake is poised to become your family’s new favourite recipe. Decadent, rich and sweet enough to tick all the boxes for chocolate lovers. It’s delicious as is or can be served with ice cream or whipped cream to cool you down on a hot day. White chocolate fridge slice Are you dreaming of a white Christmas? If you can’t get to the snow, bring a white Christmas home. Melt, combine and refrigerate 500g white chocolate with 1.5 cups Rice Bubbles and a selection of Christmas additions (think glace cherries, sultanas, desiccated coconut, almonds and a splash of vanilla extract) for a festive white chocolate fridge slice. Christmas Crème Brulee For something a little more adventurous, why not break the mould a little and opt for a Chocolate Crème Brulee – a creamy, dark chocolate recipe that the whole family will enjoy (even the most sophisticated amongst us).

Combine the egg yolks, caster sugar and salt in a bowl and whisk until smooth. Place the cream and chocolate in a saucepan and stir over a low heat to melt chocolate. Allow to cool. Add the chocolate cream to the egg mixture and whisk to combine. Strain the mixture and allow the custard to stand for 30 minutes to remove bubbles. Pour the custard into 6 (125ml capacity) ovenproof flan dishes or ramekins. Place the dishes on the perforated stainless steel tray.  Cover the tray with foil, sealing the foil along the long edge. Preheat the oven on FullSteam 80°C. Place the crème bruleé in the oven on shelf level 2 and cook for 1 hour. Remove the crème bruleé from the oven and allow to cool uncovered. Cover and refrigerate for 4 hours or overnight. When ready to serve sprinkle the crème bruleé with extra sugar. Using a kitchen blow torch carefully caramelise the sugar. Allow the crème bruleés to stand for 5 minutes before serving. Alternatively, crème brulees can be caramelised under the grill. Preheat the grill to 275°C. Place the crème brulees in a baking dish surrounded by ice under the grill until they have caramelised. Place the crème brulees back in the refrigerator for half an hour to allow the custard to cool down.

In a large ceramic or glass baking dish place the butter, onion and garlic. Place the dish in the oven, select FullSteam 100°C and cook for 3 minutes. Remove the dish from the oven. Add macaroni, cream, milk, stock, cheeses, nutmeg, cayenne pepper, salt and pepper. Stir carefully to combine all ingredients. Return the dish to the oven, select FullSteam 100°C and cook uncovered for 25 minutes. Remove the dish from oven and stir the macaroni well. Check the pasta is cooked, the macaroni may require more cooking time, see note. All liquid should be absorbed by the pasta, with some moisture still present. Flatten out the macaroni with the back of a spoon. Remove excess moisture from the oven and then select Grill large area 275°C. Mix extra cheese and breadcrumbs and sprinkle on top of the macaroni cheese. Return the macaroni cheese to the oven and grill until macaroni cheese is golden brown.

Add the yeast to the water in a small bowl with 2 teaspoons of the sugar. Let yeast develop for 5 minutes. In the bowl of an electric mixer, add butter, remaining sugar, flour, milk, egg, salt and yeast mixture and knead with the dough hook. Adjust dough with extra milk if needed and knead for 10 minutes.  Remove the dough and knead with a little flour to make a smooth ball and place in a greased bowl.  Select Dough Prove setting on oven and prove dough for 30 minutes. Remove the dough and place on a lightly floured surface.  With a rolling pin, roll the dough into a rectangular shape (20cm x 30cm).  Melt butter and garlic over a medium heat, cool. Combine the cheese and herbs in a bowl. Spread the dough evenly with ¾ of the butter and garlic and sprinkle with 3/4 of the cheese mixture. Gently roll up the dough length ways. Place dough on a piece of baking paper. With a sharp knife, cut 2cm thick slices being careful not to cut all the way through the dough or paper. Start by twisting the first slice up to expose the cheese. Take the next slice and twist and place it on the opposite side with the cheese side up. Repeat this process with remaining slices. The dough should look like a leaf. Carefully place the dough and baking paper on the universal tray. Reselect Dough Prove setting on oven and prove dough for another 30 minutes. Preheat oven on CircoTherm 190°C with VarioSteam® medium.  Sprinkle dough with remaining melted butter and garlic and cheese. Bake bread for 17-20 minutes or until golden brown. Cool bread on a wire rack.

We’re entirely on board. What’s not to love about a pot of melted cheese and a table of loved ones to share it with? How to plan your fondue party To begin with, you’re going to need to figure out exactly what you’re going to serve. In terms of the fondue itself, you have two options: you could do a pre-cooked and warmed cheese sauce, or fill your pot with broth or oil that cooks the meat before dipping them in a variety of cheesy dips. Whatever you plan, just make sure you have the right equipment. Next up, think about portions. The best accompaniments are served in bite-sized pieces, so consider how many guests you’re expecting. A single person can probably eat about 20 cubes of bread, plus around 200g each of meat, vegetables and cheese. So all up you’ll need to account for at least 600g of food per person. Add in a little bit more for those with bigger appetites! Finally, plan the whole evening. What about a chocolate fondue option for dessert? An array of fruits and sweets such as marshmallows or biscuits, all dipped in creamy melted chocolate, is the perfect way to end your meal. How to make cheese fondue Your cheese fondue will be the cornerstone of the evening, so it is crucial you get the flavours and consistency right. When selecting the cheese, you’ll need to think not only about the individual cheese flavours, but how they will pair together. To do this correctly you should select cheeses from the same region and milk type, with a tangy cheese to punch up the flavours of something more mild. This cheese fondue recipe uses more traditional Swiss cheeses: Ingredients ½ Clove garlic 1 Cup dry white wine 200g grated Emmentaler cheese 200g grated Gruyere cheese 1 tablespoon flour, sifted 1 tablespoon fresh lemon juice Salt and pepper to taste Method Rub the garlic clove around the inside of your stainless steele double boiler pot to start things off with a bit of flavour that won’t overpower the cheese Place over low heat, with simmering water in the bottom pot Add your wine and heat until you see steam Combine both cheese and flour in a bowl and toss until the flour coats the cheese, this will help you get a great roux without and clumps Add your cheese one handful at a time, allowing it to melt before adding the next cheese Continue this way until all the cheese is completely melted into the wine, forming a smooth and glossy sauce Stir in lemon and stir until full incorporated Season with salt and pepper Transfer to a fondue pot to keep warm while serving Fondue alternatives Whether you don’t have a fondue kit or simply want to give your guests more options, don’t think that you’re bound by the laws of the heated pot to have a fondue party. You can get a great melted cheese using baked brie or camembert, with a drizzle of honey on top for added sweetness. Alternatively, you can purchase Raclette cheese, which melts easily under a grill and can be scraped on top of your accompaniments. Rather than making it a sit-down dinner, present your cheese fondue as a centrepiece in a cocktail party setting, allowing your guests to have another nibble whenever they walk past.

The coffee culture in Australia is quite unique. We take our morning pick-me-up very seriously and even coffee novices may find they’re a little snobbish when they travel. However, we’re certainly not the only country with our own signature style of coffee. International brews vary in name, ingredients, method and presentation, but one common thread remains: they all celebrate the rich flavours and powerful aromas found in coffee. How to make Irish coffee This is definitely not a drink to have on your way to work in the morning. As you might expect from the common expression of making something ‘Irish’, an Irish coffee comes with a generous helping of whiskey. To make an Irish coffee, combine a shot of espresso with brown sugar until completely dissolved. Stir through a shot of good Irish whiskey and top with slightly whipped thick cream. Even if you don’t normally have sugar in your coffee, it is important not to skip that step as the sugar helps the cream to stay separated and float on top.   How to make Turkish coffee Turkish coffee is a method of preparing your coffee that differs from filtered or percolated coffee, using a cevze or long-handled pot made from copper or brass. You should use finely ground, medium roast coffee beans similar to caster sugar in texture. It might seem complicated at first, but the process for making Turkish coffee gets easier every time: Start by measuring approximately 50mls of water per cup of coffee desired and adding it to your cevze. Add in 1 teaspoon of coffee per cup and sugar to taste. Don’t stir – rather let the coffee and sugar sit on top. Place it on the stove on medium-high heat until the water heats up enough to make the coffee sink and the sugar dissolve, then stir the powders through until it starts to foam. Allow your coffee mixture to simmer, but never let it come to a full boil to preserve the integrity of the flavours. Watch your coffee carefully. There should be small bubbles on the surface as the coffee blend starts to create foam and rise in the pot. At this point remove your coffee from the heat source and allow it to cool. Repeat the whole process again. Pour into your small coffee cups, sharing the foam evenly between the cups.   How to make Vietnamese coffee While the ingredients in Vietnamese coffee might seem suited only to those with a sweet tooth, the reality is a little bit different. Vietnamese coffee is an intensely brewed coffee concentrate, served over ice with a big spoonful of condensed milk. The result is creamy and smooth, with a balance between sweetness and the smooth flavours of coffee. To make your Vietnamese coffee, steep 2 tablespoons of dark roast ground coffee in 2/3 cup of boiling water for 4-5 minutes. Pour through a coffee filter into a heat proof glass to remove your coffee grounds. Stir through two tablespoons of condensed milk until well blended. Top up your glass with ice and give it another stir before serving.   How to make Greek coffee While there is a traditional method of making coffee in Greece that is almost identical to Turkish coffee, it is their take on the frappé that really sets them apart. Greece’s warm climate often makes you want to reach for cooler drinks, which is how their version of an iced coffee was born. In a cocktail shaker, add 3 teaspoons of instant coffee, 2 teaspoons of sugar and 3 tablespoons of cold water. Add ice and shake vigorously for about 10 seconds until the mixture becomes foamy. Pour into a tall glass over ice and top with 2 tablespoons of evaporated milk and additional cold water. Mix gently and enjoy!   How to make Australian coffee You might not know it, but the Flat White is not a coffee order found in the rest of the world. Although its origins have sparked countless inter-state debates, the general consensus is that the milky brew was first seen on a menu in a Sydney cafe in 1985, joining the ranks of Australian favourites that ignite the rivalry with our New Zealand neighbours (who have also claimed credit for the drink). A flat white is made from a single 30ml shot of espresso, combined with steamed milk and no foam. It is similar to a latte and is also thought of as the opposite to a ‘dry cappuccino’.