Irresistible Recipes to Celebrate International Women’s Day

Shakshuka
Serves 2

This flavoursome brunch favourite can be crafted on the spacious AEG 83cm Induction Cooktop with Integrated Ventilation. Featuring 4x cooking zones and 2x MultiBridge zones, this spacious cooktop delivers precision heat control while its built-in extractor removes unwanted smoke and odours for a fresh and clean kitchen.

Ingredients:

• 1 tbsp olive oil
• 2 red onions, chopped
• 1 red chilli, deseeded and finely chopped
• 1 garlic clove, sliced
• Small bunch coriander stalks and leaves chopped separately
• 2 cans of cherry tomatoes
• 1 tsp caster sugar
• 4 eggs

Garnish:

• Feta cheese
• Toasted almonds
• Pomegranate
• Coriander
• Fresh mint
• Chives

Method:

1. Preheat oven using low humidity setting at 160˚C.
2. Heat the oil in a frying pan – soften the onions, chilli, garlic and coriander stalks for 5 mins until soft. Stir in the tomatoes and sugar, then bubble for 8-10 mins until thick.
3. Using the back of a large spoon, make 4 dips in the sauce, then crack an egg into each one. Put into the preheated oven for about 10 minutes or until the egg white is cooked white and the yolk still runny.
4. Garnish with crumbled feta, toasted almond, pomegranate, roughly chopped coriander leaves, fresh mint and chives – or choose your own combination of toppings!
5. Serve with bread of your choice.

Recipe by AEG

Apple ‘Tarte Fine’ with Caramel Sauce & Vanilla Ice Cream
Serves 6
Prep Time: 30 minutes
Cook Time: 30 minutes

Miele’s spacious 60cm Built-In Pyrolytic Oven will be loved by all home cooks. With its 76L capacity and seven oven functions which include Full Grill, Intensive Bake and Conventional Heat, this oven is the perfect place to bake this fine apple tart. And with three self-cleaning pyrolytic programs, cleaning the oven will be a breeze.

Ingredients:

Calvados caramel sauce

• ½ cup caster sugar
• 200ml double cream
• 2½ tablespoons calvados

Tarte

• 600g puff pastry (80g per serve)
• 12 Golden Delicious apples
• 90g caster sugar
• 90g butter
• 1½ tablespoons calvados
• 500ml vanilla ice cream
• 100ml caramel calvados sauce

Method:

Calvados caramel sauce

1. Melt the sugar in a heavy based saucepan over medium heat, until golden brown and sugar has dissolved.
2. Stir in cream and continue to cook for 4-5 minutes, stirring constantly until thickened.
3. Add calvados and bring to the boil, whisking well until the sauce is smooth.
4. Remove and store in an airtight container in the refrigerator.

Tarte

1. Pre-heat oven on Intensive Bake to 220˚C.
2. Roll out pastry on a lightly floured work surface to 3mm thick.
3. Using a 16cm round cutter, cut out six discs and place on baking paper lined tray.
4. Prick each disc with the tines of a fork over the entire surface to prevent pastry from rising.
5. Crimp the edges with fingertips by pressing in the edge of the pastry 1.5cm to form a pleated pattern around the entire edge. Transfer to refrigerator to rest for 15 minutes.
6. Peel the apples, cut 4 cheeks from each apple and reserve the rectangular core.
7. Slice each apple cheek as thinly as possible, fan these slices upright on each puff pastry disc until only a small hole remains in the center.
8. Cut a 3cm piece of apple from the core, round off the corners with a small knife to fit the centre of the fanned apple. Fill hole with the disc of apple.
9. Sprinkle 15g of sugar over each tarte and dot with 15g of butter. Bake for 20 minutes on shelf position 1, or until the apple is coloured and pastry is golden.
10. Add a splash of calvados to each tarte. Return to the oven and bake for a further 5 minutes.
11. Cover tarte with baking paper and place a flat dinner plate on top. Stand for 5 minutes before removing the plate and paper.
12. Re-heat the tartes in the oven on shelf position 2 for 5 minutes or until crisp and hot.

To serve

1. Serve hot with vanilla ice cream and caramel calvados sauce.

Hints and Tips
This recipe can be modified to make one large 27cm tarte by using 1 x sheet of Carême puff pastry rolled 2cm larger than the round baking tray. Using the rim of the baking tray, cut the pastry to size and then follow the remaining recipe instructions.

Recipe by Shannon Bennett for Miele,
recipe has been modified to suit all cooktop types.

Prosciutto on Black Garlic Toast
Serves 4
Prep Time: 10 minutes
Cook Time: 5 minutes

Make this delightful and flavoursome toast with Laura Ashley’s gorgeously-designed Elveden 4-Slice Toaster. This family-friendly toaster features 7 browning settings, one-touch reheat, defrost and cancel buttons, as well as independent controls for greater control of your toast’s progress.

Ingredients:

• 8 x 1.5cm slices sourdough
• 3 black garlic cloves (from grocers and supermarkets), halved
• 2 very ripe tomatoes, halved
• Extra virgin olive oil, to drizzle
• 300g thinly sliced Greenvale Farm Acorn-fed Prosciutto

Method:

1. Toast the bread in the toaster to the brownness level of your choice – recommended to be well-toasted.
2. While bread is hot, rub with the cut side of the black garlic and tomatoes, squeezing tomato gently to release its juices.
3. Drizzle the bread with olive oil and top with prosciutto to serve.

Recipe & image sourced from Delicious.com.au
recipe has been modified to suit toaster use.

Raspberry Lemon Iced Tea
Serves 1
Prep Time: 5 minutes
Cook Time: 15 minutes

Try out a new tea blend with your next meal or just as a beverage to sip on as time passes by. Create your revitalising cup of iced tea, with water boiled by the Elveden 1.7L Kettlep Crafted with a classic design with a 1.7L capacity, temperature gauge and perfect pour spout, this unique kettle will delight.

Ingredients:

For the syrup

• 2 cups fresh raspberries plus extra for garnish
• 1 cup sugar
• ¼ cup water

For the lemon iced tea

• Juice of 4 lemons
• 1 lemon (thinly sliced for garnish)
• 2 cups water
• 1 teaspoon tea leaf or 1 tea bag

To make the syrup

1. In a saucepan, mix all the ingredients and bring it to a boil.
2. Once done, lower the heat and let it simmer until the berries are softened. This should take about 10 minutes.
3. Let it cool and then strain the syrup to a jar using a sieve.

To make the lemon tea

1. In your kettle, bring 2 cups of water to boil.
2. Add the boiling water to a deep pan or heatproof bowl.
3. Add tea to the pan or heatproof bowl, cover it and stop the heat. Let it brew for 5 minutes.
4. Once done, strain it to the raspberry syrup jar using a sieve.
5. Next, add lemon juice to the jar and give it a stir.
6. Keep it in the refrigerator and let it to cool down completely.
7. While serving, drop some ice cubes in a glass, add a slice of lemon, two to three fresh raspberries and the raspberry iced tea.

Recipe notes:

• Honey can be used instead of sugar. You might need to add more or less honey/sugar depending on how tart the raspberries are and how you prefer them.
• Frozen berries could be used instead of fresh berries. Also, you could use any other berry or fruit syrup as per your flavour choice.

 Recipe and image sourced from Playful Cooking,
recipe has been modified to suit kettle use.

BE INSPIRED THIS INTERNATIONAL WOMEN’S DAY

Treat yourself and the women in your life to something special this International Women’s Day. Show them how much you respect, admire and appreciate them with a little personal or home appliance to match. Click on the link below to view our International Women’s Day gift guide.

VIEW THE GIFT GUIDE