Posts Tagged ‘cooking with ILVE’

Product Feature: ILVE’S Majestic Freestanding Range

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For those who need an oven that is as functional as it is stylish, we’ve got the model for you! ILVE’S Majestic Freestanding range encompasses some of our most luxurious and technologically advanced models.

With a classic-cum-contemporary look, the Majestic Freestanding models are kitchen centerpieces that are sure to demand attention. Featuring the same cooktop options as the ILVE Quadra range, these exceptional cookers will compliment any kitchen, and its chef.

With several innovative configurations for added kitchen safety – from the cool touch athermic door handle, triple-glazed glass for cooler door temperatures and integrated twin cavity cooling system – ILVE creates a carefree cooking experience.

Adding to the models’ practicality is the no-fuss cleaning features. Self-cleaning catalytic liners and roof panels are paired with a non-staining vitreous enamel interior for a low-maintenance cleaning practice, while the oven door is constructed with dismountable inner glass for easy removal.

Apart from their functional features, the distinctive style of the Majestic Freestanding Ovens ensures that they stand out in the marketplace. To enhance their sense of style even further, ILVE offers customers the chance to create a customised look. Choose between one of eight colours, including the Burgundy, which shares a similar aesthetic with 2015’s most prominent colour, Marsala (also the Pantone Colour of the Year 2015). Finish off the look with brass, chrome or bronze fittings, and select from five available sizes (70cm, 90cm, 100cm, 120cm and 150cm). Also available are matching range hoods with infrared heat lamps.

Always innovative and creative, ILVE continues to provide unrivaled design, choice and functionality to the kitchen.

ILVE’s Majestic Freestanding Ovens are on display in ILVE showrooms and selected retailers.

ILVE Celebrates With Stellar Wine Cellar Collection

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The festive season has just gotten a little more exciting with the release of our new Wine Cellar and Beverage Centre collection!

Combining style and quality, the collection has been designed with ILVE’s trademark sophisticated aesthetic in mind. Functionally, each of the four products allows wine and beverages to be kept at their ideal humidity and temperature to guarantee their quality is maintained.

Created in collaboration with Vintec, the four-piece range consists of both a Single and Dual Zone Wine Cellar, and a Beverage Centre to accompany the built-in wine cellar.

Living up to its name, the Single Zone Wine Cellar facilitates the storage of up to 40 Bordeaux bottles at a single temperature, between 12 and 16 degrees Celsius and a humidity of approximately 70%. The Dual Zone Wine cellar allows for greater flexibility in the storage of wine with a temperature zone that can be set between 6 and 22 degrees Celsius, meaning you can create a perfect storage space for both red and white wines simultaneously!

Just in time for the festive season, the Beverage Centre has been created to house up to 100 beer cans or bottles – enough to cater any holiday party. This makes it the ideal product for saving precious fridge space when those summer gatherings roll around!

Summer provides ample opportunities for entertaining, so now is the time to invest in extra wine and beverage storage for your home. With Christmas just around the corner, ILVE’s Cellar Range presents fantastic gift ideas for budding sommeliers in the family – providing a home for an expanding wine collection.

ILVE’s Wine Cellars and Beverage Centre are now on display at ILVE Showrooms and selected retailers Australia-wide. For more info, log onto www.ilve.com.au

ILVE’s Piano Flush Cooktop: The Latest in Gas Cooktop Technology

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With style and safety both being a priority in ILVE’s designs, our new Piano Flush Cooktop is the perfect marriage of both! By using state-of-the-art and innovative technologies, the cooktop is perfect for any level of cook, from beginners to top chefs.

The ingenuity of the Piano Flush lies in its design, with four gas burners comprising of small, medium and large sizes, front sensor touch controls and cast-iron grills. The cast-iron grills are designed to be as level as possible, all while conserving the efficiency of the burners. The Piano Flush design utilises extra thickness of the grills at their external perimeter to ensure greater protection of solid work surfaces.

By using the latest technology in gas cooktops, the Piano Flush employs forward-thinking technology, like automatic re-ignition. This means that the cooking surfaces will make up to three attempts to re-ignite automatically if the cooktop’s flames are going out. In other cases, if the cooktop does not ignite, the protection against gas leaks (Gasprotekt) intervenes to rectify the situation.

The Piano Flush Cooktop provides a sense of confidence and ease when cooking with gas. The cutting-edge cooktop applies a sensor to identify the temperature of each burner when it is turned off, lighting the letter H on the relative digital display until the temperature lowers to a tepid level, allowing the burner to be cleaned.

The Piano Flush Cooktop exemplifies ILVE’s sophisticated and pioneering kitchen appliances, with its sleek design, tech-savvy features and, above all, by providing the latest safety features for gas cooking.

ILVE’s Piano Flush Cooktop is available in selected retailers and on display at ILVE showrooms nationally. For more information: www.ilve.com.au or call 1300 694 583. 

Baking Nougat Sponge Cake: A Guest blog by Liz Posmyk of Bizzy Lizzy’s Good Things

At ILVE, we’re always on

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mouth watering recipes and tales of culinary adventures to share with our readers. Through the Live with ILVE blog we endeavour to inspire you to explore the wonderful and exciting possibilities of food and cooking. What better way to do that than engaging with the web’s up-and-coming food blogger extraordinares!

And without further adieu … may we present our newest guest poster Liz, a Canberra-based food enthusiast and cook who muses about all things scrumptious on her blog, Bizzy Lizzy’s Good Things. When she’s not cooking up delicious recipes, seeking out the latest fresh produce or reflecting, photographing and writing about the delightful world of food, you can find Liz sharing good things foodie and otherwise with the world on Twitter @bizzylizzycooks (one of Australia’s top 100 Food Twitterers).

Baking Nougat Sponge Cake: A Guest blog by Liz Posmyk of Bizzy Lizzy’s Good Things

A whisked sponge boasts the most delicate texture of all cakes and can reflect the mark of a good cook.

It was sponge cakes that saved the day for cooks who entered the Royal Easter Show in 1948. According to

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a snippet in Adelaide’s The Advertiser on 25 March 1948, due to the less than perfect standard of entries the cookery section judges concluded that women were ‘poor cooks’ – clipping shown below.

On scones, the verdict was that “the entries were terrible”. On light fruit cakes, there were “no entries worth consideration for any of the prizes”. And on dark fruit cakes, “no entry considered of high enough standard to be worthy of the first prize award”. Lordy! Apparently, “the only ray of hope was in the sponge cake section, where the entries received high praise from the judges”.

There are indeed some golden rules to baking feather light sponge cakes of show quality. I have learned this from a colleague — a no-frills, no-nonsense woman keen on hockey tournaments, who (to the surprise of her work mates) also happens to be a closet baker of Blue Ribbon sponge cakes. She tells me it’s essential to aerate the eggs and sugar by beating the mixture for up to ten minutes, Hence her stand mixer plays a major part in the process. Fresh eggs at room temperature are essential and getting the oven temperature spot on is also important. On that note, I have to say that in my experience as a cook and former cooking school owner, an ILVE oven produced the best quality sponge cakes I’ve ever created.

Personally, I bake for the pure pleasure of baking and sharing the delicious results with those I love, but if you are toying with the idea of entering sponge cakes into a show, then keep in mind these tips:

  • Never use a packet mix (unless the regulations allow it).
  • Use caster sugar for finer textured cakes
  • Don’t use cornflour in sponge cakes (unless this is allowed in the Schedule)
  • Weigh the sponge cake mixture to ensure even heights of layers
  • Don’t use a skewer to test if a cake is cooked, as this will leave a hole
  • Never turn your cake straight onto a cooling rack, as no ‘rack marks’ are allowed

Sponge cake recipes vary from cook to cook and generation to generation. Tracing Australia’s gastronomic heritage in her book Bold Palates, renowned food historian, Barbara Santich, notes that cookbooks at the turn of the century listed only three, four or five recipes for sponge cakes, whereas by 1937 The Coronation Cookbook included 14. Ms Santich also mentions a Passionfruit Sandwich Cake (a basic sponge cake with passionfruit filling and passionfruit icing) that featured in Miss Futter’s Australian Home Cookery in 1922.

The recipe I’m sharing with you is an old fashioned style of sponge cake, reminiscent of country cottages with rambling gardens, heirloom china and shabby chic furnishings. It’s baked with fresh eggs, melted butter, warm milk and a dash of custard powder; then filled with whipped cream and topped with lip-smacking passionfruit icing.

Thank you ILVE for inviting me to contribute this guest post to the Live with ILVE blog. I feel honoured to be included among such esteemed company. I wish your readers happy baking and hope they will enjoy this Nougat Passionfruit Sponge as much as my family and I do.

Click here for Bizzy Lizzy’s delicious Nougat Passionfruit Sponge recipe for Live with ILVE.

To view ILVE’s full selection of premium kitchen appliances visit www.ilve.com.au, visit your nearest showroom or selected retailer.

 

 

Nougat Passionfruit Sponge Cake

A mouthwatering recipe for Nougat Passionfruit Sponge Cake from our latest guest, Liz Posmyk of Bizzy Lizzy”s Good Things

 

NOUGAT PASSIONFRUIT SPONGE

Ingredients:

4 eggs at room temperature

¾ cup / 165g vanilla infused raw caster sugar

1 cup / 110g self raising flour

1 tablespoon custard powder

1 teaspoon unsalted butter, melted

3 tablespoons warm milk

extra butter, for greasing

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the pans

Passionfruit icing:

1 tablespoon unsalted butter, melted

6 tablespoons pure icing sugar

pulp and juice of three passionfruit

Filling:

¾ cup sweetened whipped cream

Method:

Preheat your oven to 180 degrees C. Grease two 18cm* sandwich pans with unsalted butter. Separate the egg whites from the yolks. In a stand mixer, beat the egg whites until stiff, then gradually beat in the caster sugar until the sugar has dissolved; and then the egg yolks, one at a time, beating briefly after each addition.

Combine the flour and custard powder in bowl and run a balloon whisk through the mixture, breaking up any lumps (or use a sifter). Gently and slowly fold this through the egg and sugar mixture (taking care not to beat out all the air), then fold in the melted butter Universal credit repair companies is a reform so big it has been a passion for Mr Duncan Smith for a decade. and warm milk.

Pour into the two greased pans. If there are any air bubbles at the top of the batter, tap the cake pan on a counter three or four times. Bake for 20 minutes on the centre shelf of the casino online oven until the sponge cakes are golden brown and spring back when gently touched. Turn out immediately onto cooling racks lined with baking paper or clean tea towels. Handle the cakes with a little bit of care, as at this point their souffle like texture can settle and shrink quickly. When the cakes are cool, fill with slightly sweetened whipped cream and assemble. Spread the passionfruit icing over the top.

To make the icing, combine the ingredients in a small bowl, beat until smooth and then chill in a blast chiller or pop into the freezer to allow the mixture to set slightly. Smooth the icing over the top of the cake.

*Note: I use two 22cm pans, as I prefer a lower rise sponge cake.

 

Recipe courtesy of Bizzy Lizzy”s Good Things. You can follow Bizzy Lizzy”s Good Things on Twitter here.

The cook behind the blog, Liz Posmyk, gives us tips and insights in to the world of award winning sponge cakes here.

To view ILVE’s full selection of premium kitchen appliances visit www.ilve.com.au, visit your nearest showroom or selected retailer.

 

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Meat Free Week – a guest blog

If you haven’t heard about Meat Free Week, read on. Running March 18 – 24, it’s not about giving up meat forever – at ILVE we could never recommend this! – it’s about thinking about the amount of meat you eat and most importantly, where that meat comes from!

We think it’s a great initiative, and we’re lucky enough to have the Meat Free Week team provide us a guest blog, as well as a delicious meat free recipe from renowned foodie Belinda Jeffrey!

Meat Free Week – over to you… Buon appetito!

 

 

Asking people who love food to cut down on meat seems a bit of contentious issue. Yet with Meat Free Week we recognised the importance of reaching those who are passionate about food. Why? Because we believe that it’s “foodies” who can influence the way we view meat and specifically, how much of it we eat. And when we’re talking foodies, we’re not just talking chefs, we also mean people like you, because you’re most likely to be inspired to create delicious and exciting meat free meals, ones that expand our palette and are celebrated in their own right.

We also believe that change is needed. As our population and affluence have grown, so too has the amount of meat we eat. We’ve seen the tradition of eating meat every day, and often at every meal, become widespread and commonplace. We believe that modern farming and retailing has resulted in a disconnect between what we eat and where it comes from. It has also created the need for factory farming – the industrialised farming of animals, namely chickens, pigs, ducks, turkeys and rabbits.

Meat Free Week is not about encouraging people to become vegetarian or give up meat for life. Rather it’s an opportunity for people to sign up for the challenge of taking a seven day break from eating meat and discover some fantastic meat free meals. It’s also a chance to consider the impact excessive meat consumption has on animal welfare, the environment and human health.

We have secured the support of some Australia’s most celebrated chefs and home cooks who have donated delicious meat free recipes https://meatfreeweek.com/recipes. So whether you’re looking for an easy mid-week dinner or something a little more challenging, you can’t go past this great collection.

By understanding the benefits of eating less meat, we hope people will choose to make a commitment to reducing their meat consumption. And that when they do eat meat, only choose meat that is ethically produced and sourced.

We hope you enjoy this fabulous Saffron, Basil and Ricotta Tart from renowned foodie Belinda Jeffery.

Visit meatfreeweek.com for information on the campaign as well as delicious meat free recipes. Get involved by signing up for the challenge and in doing so raise funds for Voiceless, the animal protection institute. Thanks, Lainie & Melissa – Meat Free Week.

 

Belinda Jeffrey’s SAFFRON, BASIL AND RICOTTA TART

“At one stage in my career, I was very fortunate to work in a wonderful Italian restaurant in Sydney, called Taylors. I spent much of my time making desserts and antipasti, including this wonderful tart. It’s perfect for this time of year when lovely, fat bunches of basil appear in the markets. And with its gorgeous sunshine-yellow filling flecked with vivid green basil, it makes a fabulous main course with a tomato salad.” – Belinda Jeffrey.

P.S. Just remember to use the best ricotta that you can buy – I usually try to get it from a deli where they sell it fresh from the hoop colanders – as the flavour is all-important.

Ingredients – serves 6

-100ml dry white wine

-2 generous pinches (about ¾ teaspoon) of saffron threads

-1 pre-baked 25-26cm pastry shell

-3 x 70g eggs

-700g fresh ricotta

-100g freshly grated parmesan cheese

-¼ cup (about 15g) firmly packed basil leaves or 2-3 heaped tablespoons basil pesto, or more to taste

-Sea salt flakes and freshly ground black pepper, to taste

-100g unsalted butter, melted and cooled

-Small basil leaves, to garnish

Method

-Before you do anything else, gently warm the wine (I do this in the microwave in a heatproof jug) and add the saffron threads to it. Mix well, then leave the mixture to steep for 30 minutes.

-In the meantime, preheat your oven to 180C. Sit the tart tin with the pastry shell on a baking tray.

-Pour the saffron mixture into a food processor. Add the eggs, ricotta, parmesan, basil (or pesto), sea salt and pepper and whiz everything together. With the motor running, pour in the melted butter. Mix it in, stopping and scraping down the

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sides once or twice as you go, until the mixture is thick and smooth. (I use a large food processor for this, which will mix it all in one hit, however if you don’t have a large one, it may be best to do it in batches.)

-Scrape the ricotta mixture into the tart shell and shake it gently to even out the top. Pop the tray with the tart into the oven and bake it for 30 minutes or so, until it is puffed and a speckled dark-golden brown on top, and feels set when you gently press your fingers on the surface and jiggle it.

-Remove the tart tin to a rack and leave it to settle for 5 minutes or so before sliding the tart onto a serving platter. Garnish with a sprinkling of small basil leaves. Although it looks rather resplendently puffed when it comes out of the oven, I’m afraid it sinks as it cools, however the flavour is wonderful.

 

 

 

 

 

 

 

Desserts is Belinda Jeffrey’s newest cookbook. Published by Penguin Australia. RRP$49.99. Available in all good bookstores from November 8.

 

Recipe image courtesy of Rodney Weidland.

 

Char-grilled zucchini and mozzarella piadine

“Piadine or Piada is a thin Italian flatbread, typically prepared in the Romagna. The dough was traditionally cooked on a terracotta dish (called teggia in the Romagnolo dialect), although nowadays flat pans or electric griddles are commonly used.” – Wikipedia

Serves 6 – 8 as a light meal

Cooking time 35 minutes

If you have time, rest the dough in the refrigerator overnight

 

Ingredients

3 1/3 Cups 00 Flour

100g melted butter

Rice bran oil for brushing

2 buffalo mozzarella (200g each), coarsely torn

Coarsely torn basil, to serve

 

Marinated zucchini

3 zucchini, thinly sliced lengthways on a mandolin

120ml extra-virgin olive oil

3 garlic cloves, thinly sliced

2 small red chillies, thinly sliced

2 tablespoons lemon juice

 

Method

Combine flour, butter and 2 teaspoon sea salt in the bowl of an electric mixer fitted with a dough hook and mix to combine. With motor running, gradually add 200ml hot water, then knead until smooth and elastic (2-3 minutes).

Meanwhile, for marinated zucchini, preheat a char-grill pan over high heat, brush zucchini slices on both sides with a little oil and char-grill in batches, turning once, until tender and golden (1 minute each side).

Heat remaining oil in

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a saucepan over medium-high heat, add garlic and chilli, cook to infuse (1-2 minutes), remove from heat, add lemon juice, season to taste, add zucchini and set aside to marinate.

Preheat oven to 120°C. Divide dough into 6 pieces and, working with one piece at a time, roll out into a rough 3mm-thick rectangle, brush both sides with a little olive oil and cook on tepanyaki plate over high heat, turning once, until golden (2-3 minutes), then place on an oven tray lined with baking paper and keep warm in oven. Repeat with remaining dough.

 

Serve piadine scattered with marinated zucchini, mozzarella and torn basil.

 

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).

 

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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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

 

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).

 

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