For this week’s blog, we’ve handed the reins over to our in-house cooking guru: Julie McKnight. She’s put together a list of tried and tested recipes that are sure to leave your guests envious of the Italian stallion in your kitchen…. your ILVE, of course!
So it’s time to put those ILVE ovens to good use by whipping up some of these mouth-watering dishes at home.
The Mini Quiche
These bite-sized delights are the perfect accompaniment to your dinner party drinks. Light on the palate but full of flavour, the mini-quiche is the perfect starter.
1 sheet puff pastry
150ml pouring cream
¼ cup tomato chutney
1 rasher finely chopped bacon
4 shallots, finely sliced
4 stripes roast capsicum, finely chopped
Finely grated parmesan cheese
1. Pre-heat ILVE oven on fan assist to 200C.
2. Grease a 12-hole tart pan. Using a pastry cutter, cut 12 rounds and place in holes.
3. Coat each tart with tomato chutney and divide chopped shallots and chopped bacon
4. Mix egg and cream together and pour a small amount in each quiche. Sprinkle with cheese.
5. Bake for 12 minutes or until egg is set and slightly brown.
6. Serve warm as finger food or with a salad as a light meal.
Baby potatoes with Chorizo and Olives
When the main event comes around, ILVE ovens truly come into their own, whether you’re using our rotisserie function to whip up a roast or putting a spin on a classic side dish of potatoes – as we are here!
700g baby potatoes, unpeeled and cut into quarters
2 tbs oil
2 cloves garlic
½ bunch sprigs of thyme
100 – 150g chorizo sausage
75g pitted olives
Extra thyme leaves for serving
1. Pre-heat oven to 200C. Place potatoes and garlic on a baking tray and drizzle with oil and salt, sprinkle over sprigs of thyme and bake 40 minutes or until crispy.
2. Once the potatoes are cooked, remove from oven, cover with foil to keep warm or place in lower part of the oven. Turn oven to fan grill at 180.
3. Cut sausages in half, drizzle with a little oil and fan grill for 10 minutes, remove from the oven and slice to bite size.
4. Combine potatoes and sausages and olives in a large bowl and mix together; remove any strings of thyme and serve with fresh thyme leaves.
Strawberry and Passionfruit Pavlova Roll
Ah, the pavlova, the age-old Aussie* dish that is always sure to cause arguments around the dinner table as to who gets the last piece. This fresh, summer pavlova roll is the ultimate way to show-off the sweeter side of your ILVE oven.
*Apparently the Kiwis have laid claim to this one…
4 eggs whites
1 cup caster sugar
½ tsp white vinegar
1 tsp corn flour
½ punnet of strawberries
1 tbs brown sugar
Cream to serve
1. Set oven at 170C on fan force. Grease a lamington tin and line with baking paper to cover all sides.
2. Beat egg whites to soft peaks and slowly add caster sugar. Beat till sugar has dissolved. Spoon in cornflour and vinegar, then fold in.
3. Place in the middle of the oven and cook for 14 minutes. Take out and dust a piece of baking paper with icing sugar and turn the pavlova out onto the paper. Roll up and cool.
4. Slice pavlova and place on plates.
5. Reduce ½ a punnet of strawberries with the pulp of 3 passionfruit with 1 tbs of brown sugar, then serve that onto the plates (any fruit that is in season would work).
6. Add cream to your liking.