Countdown to Christmas – Food for Gifts with Miele

Last Wednesday I was lucky enough to have one of the nicest days that I have had for months.   Along with Sarah from MaisonCupcake, I was fortunate enough to be asked to a workshop at the Miele showroom and gallery in central London for a day of making edible gifts.   Having previously taken part in a food bloggers cookoff at the gallery and trialled a Miele steam oven, I knew I was going to have an excellent day and was in high spirits when I set out for the workshop.

Ginger & Orange Biscotti

I think that having a good selection of edible gifts is an essential part of any cook’s repertoire.  The trick is to pick the right recipe that will not only delight the recipient,  but also fits into your schedule.     Most of my friends expect few pots from my chutney stash from time to time, special people are given sloe gin, and the for the appreciative few I make pavlovas.    I am also keen on making homemade presents with a low effort to glory ratio.    Sloe gin fulfills the low effort to glory ratio well, I make it every year anyway, so pick extra sloes and make extra.  I was very keen to be given some more ideas for fantastic edible presents.

Cheese Sables

For me, stepping into Miele-land is akin to entering a magical country full of delights, perfect appliances, populated by the wondrous Miele Home Economists.   If you really want to be Domestic Goddess, forget Nigella and emulate these lovely ladies.     A trip to Miele-land leaves me in awe of the equipment; induction hobs so powerful they can boil half a pint of cream in about 15 seconds, but also so gentle you can melt chocolate directly in a pan on them.   Ovens that tell you to the nearest degree what temperature they are at, and switch themselves off at the end of cooking.   And possibly the most wondrous of all; the washing machine you can wash a rose in!

Arriving at the gallery I was served delicious espresso (from a Miele coffee machine of course), and we were introduced to our tutors for the day; Home Economists Elspeth and Amy.  We watched a couple of demonstrations and had a quick introduction to the day, then we were set to work preparing 4 recipes each.

Spiced Nuts

Overall during the day the group were introduced to 9 new recipes, and each of us made 4 of them.

• Microwave Lemon Curd
• Ganache Truffles
• Pistachio and Ginger Biscotti
• Red Onion Jam
• Spiced Nuts
• Cheese Sables
• Florentines
• Oilo Santo
• Spiced Preserved Pears

After cooking we had a delicious lunch, two different tagines, cooked to perfection in a Miele steam oven (when I have a kitchen with the space I will be getting one), then it was on to the gift wrapping.

Bottled & Jarred

Presentation is also key for the homemade edible gift, and is something that I know I fall down on.  Elspeth and Amy had sourced pretty jars, tartan ribbons, gauzy fabrics and professional looking cellophane wrap and bags and then (crucially) told us where to buy them for our own perfect present wrapping.

Perfect Presentation!

Miele have said I can share their recipe for the Microwave Lemon Curd, which I have tested and it is delicious; eat directly from the spoon good, and so simple to make.

Lemon Curd (makes 3 x 227g jars)

110g / 4oz unsalted butter
Grated rind and juice of 4 lemons
450g (1 lb) caster sugar
4 eggs – beaten

Cut the butter into small pieces and place in a microwavable bowl with the lemon rind and juice.  Place in microwave and heat for 2mins at 850 watts

Stir in the sugar and cook for 3.5 mins at 850watts.  Stir well until the sugar has dissolved and beat in the eggs

Cook for a further 6 mins at 600watts, whisking thoroughly after every minute until the curd has thickened.

Strain into small sterilised jars.  Seal.

Tthe curd will keep in the fridge for up to one month.

See, I told you it was simple!

I went home with 7 utterly delicious and beautifully wrapped packets of goodies any of which  I would be delighted to receive as a present.   Most will not last until Christmas forcing me to “test” them again over the next few days, I especially enjoyed the cheese sables and the lemon curd.  Excuse my bad photography that does not do them justice.

Perfect Presentation!

My thanks to Miele, Foreverbetter, 1000 Heads for asking me and to Amy and Elspeth for demonstrating, helping and looking after us so well. I am throughly inspired and will be cooking lots of my presents this year.      Miele run regular demonstrations and cookery classes both at the London Gallery and in Abingdon.   Full details can be found here.

I attended the workshop as a guest of Miele and Foreverbetter.