Posts Tagged ‘Recipe’

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120cm Quadra

ILVE’s dedication to Italian design, function and quality makes for beautiful, handmade products. This superior quality is synonymous with all ILVE products, ensuring that an ILVE oven is no ordinary kitchen appliance.

One of our true classics, the 120cm Double Quadra oven is certainly no exception to this rule. With up to six different cooking surfaces, versatility is the name of the game with this appliance.

The 120cm Double Quadra oven was made with home chefs in mind – with skills at any level – and is both simple and sophisticated enough to suit any user.

With functions to accommodate any dish you’ve been craving, the sky’s the limit.  Here are five dishes we recommend giving a spin in the 120cm Double Quadra oven!

Pizza

Jamie's Pizza

Pizza is an Italian tradition for a reason. Easy to make, with seemingly infinite variations, this carb-y chameleon is a dish that everybody can appreciate.

Why not try this recipe to make pizza from scratch before using the Pizza Cooking function?

Carne Asada Tacos

Tyler's Tacos Carne Asada

The Teppanyaki function on ILVE’s 120cm Quadra is versatile, and the options are endless for what you can fry up!

Carne Asada Tacos are a Mexican culinary delight, with slim strips of steak and plenty of spice! Try it out on the Teppanyaki Plate with this mouth-watering recipe:

Bread

Taste's Olive Bread

Say goodbye to supermarket bread, and say hello to fresh, homemade bread.

This oven has a special Bread Cooking function, meaning you can whip up delicious loaves of your own at home. We’ll definitely be trying this recipe next!

Rotisserie Chicken

The Kitchn Rotisserie Chicken

If you’ve ever wanted to make your own juicy and flavourful Rotisserie chickens at home, you’re in luck with the Quadra!

With Electric Rotisseries in both oven chambers, perfect roasts are at your fingertips. This recipe is one of our favourites!

Cakes

Katherine Sabbath's 'Persian Love Cake'

With oven capacity of 110L in the first oven chamber and 40L worth in the second, show- stopping cakes are a must in the 120cm Quadra oven!

Whether you want layers-upon-layers or a simple sponge, the oven can accommodate every cake recipe. Why not go all-out and use this recipe from Cake Queen Katherine Sabbath? Now THIS is a not-so-guilty pleasure!

To find out more information about our Quadra Range of ovens, visit out website here

Bill Granger’s Chicken, Green Olives, Pine Nuts & Garlic

p>We were pleased to host the launch of Bill Granger’s latest cookbook “Bill’s Italian Food”, presented by Shearer’s Bookshop in our Sydney showroom last week.

Bill was kind enough to share a delicious recipe for a simple, yet sophisticated Italian dish from the new book for all of ILVE’s fans to enjoy. Bon Appetit!

“It’s this joy of life and respect for food that I resolve to take home with me every time I visit (Italy). Yes, the Italians really know how to live.” – Bill Granger

INGREDIENTS

2 tablespoons olive oil

4 chicken marylands, thighs and

drumsticks separated

10 shallots, peeled

4 garlic cloves, sliced

2 bay leaves

160ml (2⁄3 cup) dry white wine

1 tablespoon white wine vinegar

1 teaspoon soft brown sugar

310ml (11/4 cups) chicken stock

90g (1/2 cup) green olives

50g (1⁄3 cup) toasted pine nuts

handful flat-leaf parsley, roughly chopped

METHOD

Heat the olive oil in a large frying pan over medium–high heat. Season the chicken with sea salt and freshly ground black pepper and brown the pieces all over for 15 minutes, or until golden brown. Add the shallots and cook for 2–3 minutes, turning them occasionally until they start taking on some colour. Add the garlic, bay leaves and wine. Let bubble for a few minutes and scrape the bottom of the pan to collect up the flavours. Pour in the vinegar, sugar, stock and olives. Bring to the boil then partially cover and simmer for 45 minutes, or until the chicken is very tender. Scatter over the pine nuts and parsley before serving.

SERVES 4

© Bill Granger;

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This is a recipe extract from Bill’s Italian Food by Bill Granger; HarperCollinsPublishers; Publication date: August 2013; rrp: $49.99

 

 

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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essay

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).

 

live with ILVE welcomes Chocolate Chilli Mango

At ILVE, we’re always on the look out for delicious recipes. A quick online search will transport you to a world where cookbooks penned or TV challengers won can come in second to the number of blog subscribers or twitter followers a talented cook has. What better place then than the livewithILVE blog to bring to you some of the webs most culinary gifted!

Our newest guest is Viviane Buzzi, creator of the wonderfully scrumptious Chocolate Chilli Mango blog site. And if that’s not enough, you can also find her on Twitter and Facebook – a true online star!

But enough from us, over to you Viviane…

To say I was surprised to be invited to contribute a guest post here on the ILVE blog is a serious understatement. Simply to have been noticed and on ILVE’s blog radar is a massive compliment. Thank you, ILVE, for the opportunity to be a guest amongst such distinguished and much more qualified company! I’m overjoyed at the prospect of sharing a cherished recipe with you.

The timing, in fact, could not be more perfect. Call it serendipity … or merely the onset of autumn.

As summer transitions into autumn one is often left with mixed feelings. It can be a sad farewell to long, sunny days and balmy nights. Farewell also to glorious seasonal stone fruits, succulent fresh berries, and mangoes. I think we miss mangoes most of all here in Australia … or possibly apricots.

But we get ready to welcome in the first chestnuts and quinces of the season, new season apples and pears, a last hoorah for plump, tart raspberries, and figs. Nothing says trans-seasonal like a perfectly ripe fig.

The fig season is relatively short, lasting from late summer to mid autumn. They deserve to be considered a true luxury. So it pays to make the most of them at their peak.

Cut them open and drizzle with honey to serve alongside thick, creamy yoghurt for a simple but opulent breakfast or dessert. Serve with veils of wafer-thin prosciutto crudo and crusty bread as an antipasto or lunch. Add them to a cheese board with walnuts. Grill or poach them in a honey syrup with rose or orange blossom water for a middle-eastern treat. They also bake beautifully in cakes, muffins, and pastries, and the key

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is to keep it simple. One should never mess with a fresh fig.

I love to take a simple recipe and give it a little twist. Adding an interesting new ingredient,

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flavour or texture, without changing the essential nature of the dish.

This tart recipe I’m sharing with you is a traditional custard cream tart you’d find in any Italian or French patisserie, but with a few twists to make it interesting, and I think, extremely luscious. One of my favourite ingredients is , a sweet, syrupy version of vincotto, made with figs. It’s a lovely addition to meat and fish dishes but is amazing over ice cream, in creamy desserts, and with fruit or soft cheeses. It’s also fabulous drizzled over cheese on a cheeseboard.

Ficonero is available in specialty shops in Australia and online. If you cannot find it, you can substitute a teaspoon of pure vanilla bean extract or paste, or a little Marsala, and the tart will still be wonderful. The other twist is Rapadura sugar, an unrefined sugar made from evaporated cane juice. It has a lovely toffee flavour that gives the crust extra crunch and flakiness. It complements the Ficonero to give depth to the cream filling. Again, you can substitute a light brown sugar or coconut sugar, if you wish. However, I’d recommend giving Rapadura a try.

This recipe combines sweet, earthy figs, nestled in a Ficonero cream and a flaky crust with a hint of toffee. Aperfect trans-seasonal dessert! Serve it on its own, slightly warm or at room temperature. If you really must, add a dollop of thick cream.

Thanks ILVE, I hope you and your readers enjoy it as much as I’ve enjoyed sharing it with you.

 

Click here to view the Crostata di Fichi con Ficonero guest recipe for live with ILVE.


 

 

Crostata di Fichi Freschi e Ficonero

A delicious Autumn recipe from our new guest, Viviane Buzzi from Chocolate Chilli Mango

Crostata di Fichi Freschi e Ficonero

(Tart with Fresh Figs and Ficonero)

Ingredients

Pasta Frolla

175 grams plain flour

50 grams Rapadura sugar*

¼ teaspoon baking powder

¼ teaspoon sea salt

125 grams unsalted butter, chilled

1 large egg yolk

 

Crema al Ficonero

300 millilitres cream (35% fat)

60 grams Rapadura sugar*

4 large egg yolks

2 teaspoons Ficonero

 

5 – 6 medium to large purple figs

15 – 20 grams Rapadura sugar*

*Rapadura sugar is an unrefined sugar made from evaporated cane juice. It has a lovely toffee flavour. It is available through organic and health food suppliers and some specialty supermarkets. You could substitute a good light brown sugar or coconut sugar.

 

Method

Pasta Frolla

A good tip for making pasta frolla is to have the ingredients chilled (yes, even the flour on a hot day!)

Heat the oven to 190°C. Line the base of a 23 cm loose bottomed tart tin with a circle of baking paper. Place the flour, salt, baking powder, and Rapadura sugar into the bowl of a food processor and pulse for a few seconds to aerate. Add the chilled butter, cut into cubes, and process for a few seconds just until it resembles coarse breadcrumbs. Add the egg yolk and process just until the mixture comes together to form a ball. Be careful not to over-process the dough in the processor as the machine will heat the dough and the result will be tough rather than short and flaky. Place the pastry onto a clean surface sprinkled liberally with flour. I tend to roll it out between two sheets of non-stick baking paper, sprinkled with flour, as this helps to easily lift the pastry for lining the tin. Flatten the pastry slightly and roll it out to a thickness of about 3-4mm. Using the rolling pin and baking

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paper to support the pastry, roll it up and gently unroll it over the tart tin. Press the pastry into the tin, patching any tears or holes. Roll the rolling pin over the top of the tin to remove excess pastry. Cover and chill in the freezer for 30 mins or in the refrigerator for 1 hour. Bake the pastry blind at 190°C for about 20 minutes, until the edges are just starting to colour. Remove from the oven and set onto a wire rack to cool slightly (carefully remove the weights and lining).

Crema al Ficonero

In a large bowl, combine the cream, Rapadura sugar, egg yolks, and Ficonero. Whisk until well combined. Cut each fig into quarters and arrange in neat circles on the base of the crust, with the cut sides facing upwards. Carefully pour

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the cream mixture around the figs. Lightly sprinkle the extra Rapadura sugar over the figs. This will help caramelise them a little as they cook.

Reduce the oven temperature to 180°C.

Bake for about 50 minutes or until the custard filling is set. Remove from the oven and allow to cool on a wire rack.

This tart is best served at room temperature.

Leftovers will keep, covered, for a few days in the refrigerator.

 

Recipe courtesy of Chocolate Chilli Mango. Follow on Twitter or “like” on Facebook

The cook behind the blog, Viviane Buzzi, tells us of her love for cooking with Autumn figs here

 

 

 

 

 

 

 

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

 

Manu Feildel’s cookbook launch.

Following the Shearer’s Bookshop launch of his new cookbook at our Sydney showroom, Manu’s French Bistro, Manu Feildel shared one of his favourite recipes with ILVE.

For a chance to win a signed copy of the cookbook, we asked the livewithILVE readers to tell us how French cooking makes them feel.

As the answers below undoubtedly prove, French cuisine (notably Manu’s!!), is a popular and passionate choice!

And if you’re passionate about cooking and eating, we salute you!

Manu’s French Bistro by Manu Feildel & photography by Chris Chen, published by Lantern, rrp$49.95

 

 

 

 

 

 

 

 

 

 

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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Roasted Duck Breast with Tamarind-Chilli Sauce

In an exclusive extract from her new cookbook , Janet De Neefe shares one of her favourite recipes with ILVE.

“I adore the marriage of palm sugar and tamarind, two distinct, gutsy flavours: sweet and sour but decidedly complex and charming. Enter shrimp paste and you have Madame Salty with loads of personality! I decided these cheeky divas would be a great match for crisp roasted duck. The sauce is rather like the dressing for Rujak but with a dash of sesame oil. See what you think!” - Janet De Neefe

Ingredients

• 1 tablespoon coriander seeds

• 1 tablespoon sea salt

• slice of shrimp paste equivalent to 1 teaspoon

• 4 duck breasts, skin on (about 300g each)

• 2 baby leeks, cut into chunks

• 1 medium carrot, cut into large chunks

• 3 red shallots, peeled

• 2 lemongrass stalks, bruised

• 625ml chicken stock or water

• fried shallots to garnish

 

Tamarind-Chilli Sauce

• 750 ml chicken stock

• 2 tablespoons wet tamarind pulp dissolved by hand in 80 ml water, strained

• 2 tablespoons fish sauce

• ½ cup grated palm sugar

• 3 long red chillis, seeded and finely sliced

• 1 teaspoon sesame oil

Serves 4


Preheat the oven to 180°C.

Put the coriander seeds, salt and shrimp paste in a mortar and grind to a mixture resembling coarse sand. Rub the mixture all over the duck breasts.

Put the leek, carrot, whole shallots and lemongrass in a baking dish. Pour in the stock or water and add the duck breasts skin- side up on top of the vegetables. Roast in the oven for 11⁄2 hours. Top the dish up with a little water during cooking if it looks dry (although the juices should reduce as they will be added to the sauce to give depth).

While the duck is cooking, prepare the sauce. Put the stock, tamarind liquid, fish sauce and palm sugar in a saucepan and bring to the boil. Reduce the heat to a simmer and cook until reduced to a glossy, gravy-like sauce.

When the duck is cooked, remove it from the dish and cover with foil. Pour the juices from the dish into the sauce and add the chilli and sesame oil. Simmer for another minute and taste for a good balance of flavours.

Serve the duck breasts drizzled with the sauce and topped with fried shallots.

 

Recipe courtesy of BALI: The Food of My Island Home by Janet De Neefe. Published by PLUM. RRP$59.99. Available in all good bookstores from November 8.

 

 

 

 

 

 

 

 

 

WIN a signed copy of BALI each day from November 7 to 11 on the ILVE Facebook.

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

 

 

 

 

 

An ILVE look at – Bali: The Food of my Island Home

It is of little doubt that Bali is one of our most popular travel destinations. It is a country full of warm and welcoming people, a culture rich in tradition and, of course, an array of mouth-watering foods…

At ILVE, we are very excited to have been able to get a sneak peek at the new cookbook from Janet De Neefe – , prior to it’s national launch on November 8th. We are also very happy to say that from November 7th, we will we featuring two recipe extracts on the ILVE blog, as well as be giving away a signed copy of the book each day for the working week, via the ILVE Facebook page. Stay tuned for that! Special thanks also to Pan MacMillan and Plum for the books and recipes to come!

Here’s how Janet came to be such a renowned figure in the culinary world…

26 years ago, Janet De Neefe travelled from Melbourne to Bali, and never quite made it back home. Janet fell in love – with the people, the culture, the cuisine and since then, she has been collecting Balinese and Indonesian recipes, teaching local cooking methods and immersing herself in the colour and vibrancy of all that Balinese food has to offer. Janet owns two of Ubud’s top restaurants, Casa Luna and Indus, and is the director of the annual Ubud Writers and Readers Festival.

In Bali: The Food of my Island Home, Janet explores the daily life and culture of her much-loved island paradise and its colourful cuisine. It is the perfect summer entertaining cookbook, with several dishes to be prepared and eaten together.

Recipes are accompanied by insights into the local culture, while key Balinese ingredients – such as kencur, candlenuts and shrimp paste – are explained in an extensive glossary. There are the well-known dishes such as Gado Gado and Chicken Satay, while more unusual offerings include Pork Spare Ribs with Tomato Sambal, Minced Prawns and Coconut in Banana Leaves, and Black Rice and Tangerine Tart.

More than simply a cookbook, Bali is

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also an incredible photographic journey. The accompanying recipe images are simply stunning. Here is a couple to see what we mean!

 

Book cover and images courtesy of BALI : The Food of My Island Home by Janet De Neefe, published by PLUM. RRP$59.99. Available in all good bookstores from November 8.

To view

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

 

Giovanni Pilu’s Slow Roasted Spring Lamb with Broccolini

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(Agnello arrosto con broccolini)

 

Ingredients

 

• ½ baby spring lamb leg, approx 3kg

• 12 garlic cloves

• 4 sprigs rosemary

• 3 tbsp olive oil

• ½ cup white wine

• ½ cup water

• 2 bunches broccolini

• 1 clove garlic, thinly sliced

• 3 tbsp extra virgin olive oil

• Salt and pepper

 

Serves 6-8

 

Method


- Remove lamb from the refrigerator two hours before cooking

- Stud the lamb all over with garlic and rosemary

- Preheat oven to 160°C (mode 7 on ILVE ovens)

- Place lamb on a roasting rack and into a large baking tray

- Drizzle lamb with olive oil and season with salt and pepper

- Add the water and the wine to the tray

- Join two sheets of foil together and cover tray tightly**

- Roast for approx two hours

- Remove the foil and cook for a further 30 minutes

- When ready the lamb should be well done and fall away from the bone

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- Allow to rest for 10 minutes then cut into serving pieces and serve on a platter with the broccolini*

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*For the broccolini.

 

- Blanch

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the broccolini and sauté with sliced garlic in extra virgin olive oil

- Season with salt and pepper

 

ILVE TIP:

 

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