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  • TKC Uxbridge

Summer Recipes 202 Vol. I

As a proud partner of Miele, we love seeing what their team comes up with every season in terms of new recipes for all of us to enjoy, ones that we can rustle up from our very own kitchens! Considering the recent summer heatwave, we wanted to highlight some of our favourites from their Der Kern series to show that cooking doesn’t have to be strenuous and a hot mess this summer!

Check them out below and of course make sure you visit Miele’s Der Kern website for further inspiration!

With the weather hotting up, a picnic is the perfect way to enjoy your lunch, dinner or tea. Whether you prefer savoury nibbles or have a sweet tooth, we’ve got a selection of recipes to keep everyone happy.

Ingredients For the White Bean Salad with Fresh Herbs and Preserved Lemon

  • 200g dried cannellini beans, soaked overnight

  • 125ml extra virgin olive oil

  • 100g cherry plum tomatoes, halved

  • 6 anchovy fillets, finely chopped

  • 1 small red onion, peeled and finely chopped

  • 1 preserved lemon, flesh chopped

  • 1 lemon, juiced

  • 1 garlic clove, crushed

  • Large bunch of parsley, leaves coarsely chopped

  • Small bunch of rocket leaves

For the Pea and Mint Dip with Feta

  • 500g peas

  • Small bunch of mint, leaves picked

  • 2tbsp. extra virgin olive oil

  • 100g feta cheese, crumbled

  • ½ lemon, zest and juice

For the Cheese and Potato Pie

  • 200g Mature cheddar (Grated)

  • 200g Red Leicester (small dice)

  • 125g Epoisses or a similar washed rind cheese (small chunks)

  • 200ml Crème fraiche

  • 500g Shortcrust pastry

  • 750g Desiree Potato’s

  • 2 x medium white onions

  • 1 x bunch spring onion

  • 1 egg beaten

  • Truffle salt (optional)

For the Pastry

  • 400g plain flour

  • 200g cold butter

  • 1 tsp salt

  • 4 egg yolks

  • 4 tbsp very cold water

For the Blueberry or Raspberry Streusel Cake For the cake mixture

  • 200g butter

  • 325g caster sugar

  • Zest from 2½ lemons

  • 5 large eggs

  • 375ml plain yoghurt or soured cream

  • 450g self-raising flour

  • Generous pinch of salt

  • 300g blueberries or 400g raspberries

For streusel topping

  • 175 g plain flour

  • 175g caster sugar

  • 75g medium oatmeal

  • 175g cold butter – diced

  • Icing sugar for dusting

For the White Bean Salad with Fresh Herbs and Preserved Lemon

  1. Rinse the beans and place in a Miele Solid Steam Container with hot water, transfer into a Miele Steam Oven and cook on 100°C for 45 minutes. If a steam oven is not available, place in a saucepan, cover with cold water and bring to a boil and cook until tender for 45-50 minutes.

  2. When ready, drain the beans. Combine the oil, tomatoes, anchovies, red onion, preserved lemon, lemon juice and garlic in a large bowl and add the warmed beans. Mix and check the seasoning.

  3. Allow to cool down completely and fold the parsley and rocket just before serving.

For the Pea and Mint Dip with Feta

  1. Place the peas in a Miele Steam Container and cook in a Miele Steam Oven on 90°C for 2 minutes. If a steam oven is not available, add the peas to a saucepan of boiling water and cook until tender, for 2 -3 minutes, and then drain.

  2. Transfer the peas into a blender, add the mint leaves and oil and blend until very smooth and thick. Add the lemon zest and juice and season to taste.

  3. Allow to cool for a few minutes, add the crumbled feta, fold through and chill in the fridge until ready to serve.

For the Cheese and Potato Pie

  1. To make the pastry, place the flour, butter and salt in a food processor and pulse until the mixture resembles breadcrumbs. Add the egg yolks and continue to pulse. Gradually add the water a drop at a time and pulse until the dough just comes together, cut into two. Wrap in cling film and flatten slightly to make it easier to roll later on. Leave to rest in the fridge for at least half an hour.

  2. Preheat a Miele Oven to 180°C on Intensive bake (this setting will give you crisp edges). While you wait, finely slice onions and sauté in a frying pan till caramelised using a little vegetable oil and set aside to cool.

  3. Lightly grease a metal 23cm pie dish or shallow cake tin. Roll out 2/3 of your pastry to 1cm thick, line the bottom of the pie dish with a little over hang. Place in a fridge to rest.

  4. Finely slice the spring onions and add to a small bowl together with the crème fraiche and grated cheddar. Season with truffle salt and coarse black pepper.

  5. Peel and thinly slice the potatoes and place a layer in the bottom of the tart dish. Scatter with diced red Leicester and epoisse and the caramelised onions. Season with Truffle salt and pepper.

  6. Repeat the above step, pushing down on each layer.

  7. Place a layer of potato on top, then add half the crème fraiche mix and spread evenly. Place a layer of potato and then repeat with diced cheese and caramilised onions and seasoning. Then, place a layer of potato on top and finish with the rest of the crème fraiche mix. The filling will come above the pastry line but don’t worry.

  8. Top with a pastry lid from the 1/3 of pastry left and squeeze the edges together, trim then crimp. Brush generously with beaten egg and place the pie on a Miele Baking Sheet.

  9. Bake for 30 mins, then reduce the oven temp to 160°C (intensive bake) to carry on baking for 1hr15 mins.

  10. Once golden, leave the pie to rest for 10-15mins on the side before serving and serve with tomato chutney and a green salad.

For the Blueberry or Raspberry Streusel Cake

  1. Preheat a Miele Oven on Fan plus 170°C. Cream together the butter, sugar, lemon zest and egg. Stir in the yoghurt or sour cream and then fold in the flour and salt. Mix well until combined. Transfer the mixture into the lined tray and level the surface spreading out well into the corners. Scatter the blueberries or raspberries on top of the cake mixture.

  2. For the topping, sift the flour into a bowl and stir in the sugar and oatmeal. Add the butter and rub in the ingredients until they have a coarse, crumbly texture. Scatter the topping over the fruit.

  3. Place the tray in the oven using shelf position 2 and bake for 35 minutes until the cake is risen and golden brown. Remove from the oven and allow to cool. Dust lightly with icing sugar before serving, if desired, and cut into 40 – 48 pieces for serving. Enjoy!


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