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CHOCOLATE AND RASPBERRY DESSERT PIZZA

Here is a sweet holiday treat straight from our talented showroom cooks!

Chocolate and Raspberry Dessert pizza

 

Ingredients pizza dough:

3 cups 000 flour (plain flour can be used)

1 teaspoon salt

1 sachet dried yeast (approx 7g or 2 teaspoons)

1 cup warm water

3 table spoons olive oil

Dough will make 3 pizza’s

 

Toppings

3-4 Tablespoons nuttella

¾ cup frozen or fresh raspberries

½ cup shredded coconut

¾ cup chocolate cake crumbs

¼ cup raw sugar

Raspberry couli and cream, to serve

 

Method:

1) Preheat pizza stone turn oven to mode 1, place pizza on shelf position 2 and set thermostat to 250ᵒc, allow 15mins to heat the stone.

2) Place the flour, yeast and salt into a large bowl, make a well in the centre

3) Add the combined water and oil and mix to a thick paste. (You may need some additional water)

4) Transfer to a work bench dusted with some additional flour and knead with the ball of your hands.

5) Roll out dough and top with your favourite toppings.

6) Spread the nuttella over the prepared and rolled pizza dough; arrange the raspberries evenly over the nuttella.

7) Combine the coconut, cake crumbs and sugar in a bowl and mix to form a crumble,

8) Spread on the top of the berries keeping about 2cm in from the outside edge of the dough.

9) Bake in the oven on pizza stone for 6-7 minutes or until browned and crisp

Serve hot with raspberry couli

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and cream. Bellissimo!

 


 

Bill Granger’s Beef, Mushroom & Snowpea stir fry

Following Bill Granger’s recent visit to the Sydney ILVE showroom for the launch of his new cookbook, Easy, we’re pleased to announce the two winners of our recent giveaway.

Congratulations Millie Thomas and Kym Ross – a signed copy of Easy is yours! We’ll be in touch soon to obtain your details.

Thanks to everyone who entered, we received some great submissions and only wish we had more cookbooks to giveaway. To show our appreciation, here is another recipe extract from the cookbook for you to try!

BEEF, MUSHROOM & SNOWPEA STIR FRY

“Here’s something to do with those fancy expensive mushrooms you bought at the farmers’ market.” – Bill Granger

 

Ingredients

5 tablespoons hoisin sauce

1 tablespoon soy sauce

1 teaspoon chilli sauce

¼ teaspoon five

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casinomilate.info spice powder

3 tablespoons light flavoured oil

600g sirloin steak

Trimmed and thinly sliced

1 tablespoon grated ginger

300g mixed mushrooms (shiitake, button, enoki), thickly sliced

200g snowpeas

600g fresh rice noodles, warmed in hot water

2 spring onions, sliced handful coriander, roughly chopped

 

Method:

-In a bowl stir together the hoisin, soy and chilli sauces with the five spice powder . Set aside.

-Heat a wok or large frying pan over high heat.

-Add 1 tablespoon of the oil and, when hot, add half the beef and stir-fry for 1–2 minutes to seal and brown.

-Remove from

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the wok and repeat with another tablespoon of oil and the remaining beef.

-Remove beef.

-Add the final tablespoon of oil and stir-fry the ginger and mushrooms for 2 minutes.

-Add the snowpeas and stir-fry for a further 2 minutes.

-Return the beef to the wok, tip in the sauce and cook for another minute to warm through.

-Drain the noodles and divide between four bowls. Top with the beef stir fry, spring onion and coriander.

Serves 4

 

 

 

 

 

 

 

 

© Bill Granger; This is a recipe extract from Easy by Bill Granger; HarperCollinsPublishers; Publication date: October 2012; rrp: $49.99

 

Bill's Blackberry Jelly + Vanilla Ice-Cream

Bill Granger shares one of his favourite recipes with ILVE, from his new book, Easy, on the back of his recent visit to the Sydney ILVE showroom.

“Here’s an amazing fact a lot of people (especially small children) don’t believe. You can make your own jelly from fresh fruit rather than a packet. And it tastes like fruit. Really.” Bill Granger.

Ingredients

150g blackberries

150g (cup) caster sugar

2 teaspoons gelatine powder

Method

Place the berries, sugar and 200ml water in a small saucepan and heat gently until the sugar has dissolved and the blackberries are soft. Mash the blackberries with the back of a wooden spoon then push the mixture through a fine sieve into a measuring jug. Add more hot water to the jug so that the total liquid quantity is 500ml (2 cups).

Return the liquid to a clean saucepan and sprinkle over the gelatine. Place over low heat and stir until the gelatine has dissolved. Remove from the heat and allow to cool for a few minutes, then pour into four

125ml (½ cup) glasses or bowls and chill for 4 hours, or until set. Serve with vanilla

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ice-cream.

Serves 4

Vanilla ice-cream

Ingredients

220g (1 cup) caster sugar

625ml (2 ½ cups) thickened cream

2 teaspoons vanilla extract

1 tablespoon lemon juice

480g (2 cups) sour cream

Method

In a large bowl whisk together the sugar, cream, vanilla extract and lemon juice with electric beaters until soft peaks form and the mixture is still pourable (do not reach stiff peaks as the resulting ice-cream will have ice crystals).

Gently fold through the sour cream until well combined. Transfer to a shallow tub and freeze for a minimum 4 hours, or until the ice-cream is solid. Remove from the freezer about 15 minutes before serving to allow to soften.

© Bill Granger; This is a recipe extract from Easy by Bill Granger; HarperCollinsPublishers; Publication date: October 2012; rrp: $49.99

 

For your chance to WIN 1 of 2 signed “Easy” books by Bill Granger, answer the following question in the field below.

A dessert can make or break a meal. What”s your idea of the perfect finish to a memorable culinary experience?

Winners will be announced on Tuesday November 27th. Good luck!

State-of-the-art i-hood

Fancy turning food preparation into an event with some uplifting anthems or soothing melodies in the kitchen? Want to cook up a feast without turning the house into a music festival? Introducing our newest state-of-the-art i-hood 90cm rangehood designed to become your next your i-pod and i-pad docking station.

The slim, modern design i-hood with sleek AS304 stainless steel construction ensures you can do away with the need for bulky docking stations, speakers and cables taking up useable and valuable bench space.

This is the rangehood for the music lover who is craving a way to combine their passion for food with their other abiding passion- be it music or live streaming your favorite recipe whilst you cook!

The newest i-hood rangehood will be unveiled at Grand Designs LIVE in Sydney next week for the first time. For further information visit http://www.granddesignslive.com.au/location/sydney.aspx

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Spring is in the air…

With spring in full bloom (well maybe not quite full…), we”re hereby inspired to write about seasonal foods. We wanted to share a few of our favourite dishes, and also encourage everyone to write in with their favourites over the various seasons.

What jumps off the plate highr and screams “SPRING!”

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in Australia more than lamb! Be sure to check out our good friend Giovanni Pilu”s Slow Roasted Spring Lamb with Broccolini.

And with Spring come thoughts of Summer, when we can’t go past a surf and turf cook up on the ILVE Tepanyaki grill. Click here for a recipe. In winter our favourites were osso bucco, Chilled tomato, basil and

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mussel players online casino slot machines online . soups or any number of pasta dishes. Vongole anyone? Or click here for a video lesson from Giovanni Pilu. But remember there”s also no rules, especially with Australian seasons not quite as pronounced as those where many of these delicious dishes originated.

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it”s your kitchen… have fun and get lost in the moment! So what”s cooking?

The Pyro you want over for dinner

 

We have launched our new 60cm Pyrolytic built-in oven, which we think is sure to stir up just the perfect amount of envy amongst your friends and family! Upgrade to this from your existing wall oven and you’ll be upgrading your culinary skills to a whole new level with this stylish and sophisticated heating technology.

As the name suggests, the ILVE Pyrolytic oven features the highly sought after Pyrolytic cleaning phase technology. What’s that? It’s a process that reduces cooking splatter and food remains to ash with exposure to high temperatures. And with a heating phase in excess of 450°C, it is designed to stay locked until the high temperature process is complete.

This 60cm built-in is a true self-cleaning oven! Without the need to use abrasive or chemical cleaners, it is very low maintenance oven and bonus for the environmentally conscious. You can almost sit back and let the oven clean itself! The hardest part of your cleaning task the time of the phase – from 90 to 180 minutes!

The quintessence of Italian classic design, the newest Pyrolytic Stainless Steel 60cm oven offers a European A Class energy rating. Further features of the sophisticated built-in oven include removable oven door and inner door glass, Quadruple door glazing for safer, cooler door temperatures, twin fan cavity integrated cooling system and recessed grill element.

ILVE’s range of Pyrolytic

ovens are available from selected retailers and on display at ILVE showrooms nationally.

 

RRP:

$2,499.00

 

For more information log onto www.ilve.com.au or call 1300 MY ILVE (69 4583).

 

Industry recognition

Smarthouse

Channel News

 

Pizza perfection!

The new ILVE Built-in Pizza Oven produces a 400 degree heat when in pizza mode, which cooks pizza to perfection in under three minutes.

If the early feedback is anything to go by, this is definitely one for the budding pizza chefs who would much rather conjure up a delicious topping creation at home than hit the local take-away, and is likely to have local pizzerias furiously sweating its arrival.

We have incorporated an impressive list of renowned ILVE operating features including Turbowave Quickstart preheating, bread and pastry cooking functions and control panel cooling fan. But getting back to the core feature, it is the new pizza mode that undoubtedly sets this apart from the pack.

This oven is compact in design, so it makes for the perfect specialist or second oven in the kitchen that has everything. But with a 38L capacity and everyday cooking operations, such as 10 multifunction settings and recessed grill element, it’s equally suited to be the primary oven in smaller apartment, galley or studio kitchens where space is at a premium.

Ands that’s it! Once installed, all that’s left for primo pizza cooked at home is to find a favourite dough recipe, call on friends or family and let the topping combinations run free.

Bellissimo!

The new ILVE Pizza Oven is

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available from selected retailers and on display at ILVE showrooms nationally. RRP $3899.

For more information log onto www.ilve.com.au or call (02) 8569 4600.

 

Industry recognition

AV Hub

InDesignLive

 

ILVE defines straight sexy lines

 

Designed to perfection, the flush line HP 123 120cm Gas Cooktop from ILVE is space saving and poised to excite home chefs country wide. Its stunning Italian design, amazing burner options, and ILVE’s renowned hand crafted commercial quality, will bring an authentic touch of Italy to any Australian kitchen.

 

The latest horizontal cooktop from ILVE is perfect for smaller, inner city kitchens where space is at a premium. Picture a galley style kitchen with a wall mounted oven and it can be hard to envisage where a standard cooktop will fit unobtrusively on the long thin bench tops. This is where the HP123 flush line really comes into its own, whether you are renovating an already small space or designing a sleek kitchen island.

The horizontal four burner construction boasts an impressive quad ring wok super burner, flame control accuracy, pressure thermostat readings and cast iron trivets.

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In addition, one simmer and two medium gas burners guarantee there is nothing that can’t be cooked on this cutting edge cooktop.

All gas burners are fitted with flame failure cut out safety devices. Its horizontal design adds to the cooktop’s functionality and safety by eliminating the need to reach over when cooking to the rear burners, as with standard configurations. Cleaning is a cinch with removable trivets, burners and single piece sealed hob.

 

RRP

$2299.00

The ILVE flush line HP 123 cooktop is available from selected retailers and on display at ILVE showrooms nationally.

For more information log onto www.ilve.com.au or call 1300 MY ILVE (69 4583).

 

Noosa International Food and Wine Festival 2012 – FOODIE HEAVEN! – a guest blog

A few weeks ago, with the help of the team at the Noosa International Food and Wine Festival, we were able to giveaway a 3-day double pass to this sensational annual event. As it happened, our lucky winner turned out to be the creator of the new blog, The Nutrition Guru and the Chef, and clearly one of the most foodie obsessed people on the Sunshine Coast!

So what more perfect set of ingredients could

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one have for a blog about the festival? Over to you Tara…

pokies 88 courtesy of The Nutrition Guru and the Chef” src=”http://www.livewithilve.com/wp-content/uploads/2012/05/Noosa-brochure-1024×682.jpg” alt=”” width=”516″ height=”343″ />

 

This week I was lucky enough to win a pass to attend the Noosa International Food and Wine Festival after entering a competition run by ILVE and this blog – livewithILVE blog. This event is the largest on the Australian foodie calendar, with 26,000 hungry food lovers attending each year so I was absolutely thrilled to be able to live in foodie land for four glorious days.

Held in Noosa on the Sunshine Coast, I can think of no better place for an event such as this. The combination of sun, surf, food and wine under the one shining blue sky created an absolute foodie heaven.

Click here to enjoy the full blog…

Special thanks to Tara, and The Noosa International Food & Wine Festival

 

ILVE appliances are available from selected retailers and on

display at ILVE showrooms nationally.

For more information log onto www.ilve.com.au or call 1300 MY ILVE (69 4583).

 

 

ILVE working tirelessly behind the scenes

We’re heading behind the scenes with our latest release of concealed rangehoods. The new ILVE CU-79 and T29NF provide the perfect extraction system for kitchens keeping up with the latest in integrated appliance trends.

Both models are available in three sizes and are purpose built to suit all ILVE appliances.

The CU-79 features a single fan motor with three-speed variation. With either a traditional ducted or recirculating operation available, it fits easily into an existing kitchen’s structure or supplies the perfect solution for renovations involving absolute kitchen relocation.

At the other end, T29NF features Online casino an intelligent auto fire shutdown sensor and filter-cleaning indicator. The smart four choice timer function provides an automatic turn off option for the powerful 1200m3/h double turbine fan with cast iron casing.

Extremely fine filters to trap airborne cooking grime and halogen lighting for natural brightness are common to the new release CU-79 & T29NF. Add to that a streamlined electronic control panel, and whisper quiet air extraction is available at fingers length.

Working hard behind the scenes to ensure you’ll never even notice their existence, the

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Breath easy folks!

 

RRPs

CU-79 (60cm) – $889

CU-79 (70cm) – $899

CU-79 (90cm) – $979

T29NF (80cm) – $2,059

T29NF (100cm) – $2,279

T29NF (120cm) – $2,499

 

Our new, extended collection of concealed rangehoods is available from selected retailers and on display at ILVE showrooms nationally.

For more information log onto www.ilve.com.au or call 1300 MY ILVE (69 4583).

 

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INFORMATION

This is what ILVE is all about. We are passionate about cooking, about food, about cooking great food and maybe failing in the first efforts. Everything to do with cooking and eating is an experience to be celebrated and shared. We believe in getting lost in a food moment and making sure as many people know about is as possible. From recipes to kitchen design, live with ILVE will feature guest content, reviews, images, tips and more from many walks of life.