Last week I had the opportunity to co-host an Event along with two other Bloggers put together by the Stilarena here in Vienna. We each got to invite 10 lovely followers & readers to cook and have dinner together.
The Stilarena is a showroom that houses four show kitchens by the brands Neff, Siemens, Bosch and Gaggenau. It’s a huge beautiful space with the most incredibly designed kitchens, stepping in there is going to make you want to refurbish your entire kitchen even if there is no need to at all. I was lucky enough to use the Neff kitchen for the Event. Not only am I seriously impressed by all the appliances and the design but also doubting the functionality of my entire kitchen. I’m now certain I need a induction cooktop in my life no matter what.
For the evenings menu I decided taking full advantage of all the possibilities I had in this kitchen. We startet off by making Crispy Cauliflower bites, steaming them first in one of the incredible steam ovens for a perfect soft center and then coating and baking them for a crispy crust.
Next we made Veggie Fajitas where we first marinated and then roasted the filling on the amazing removable teppanyaki grills on the induction cooktop. We also made the tortillas from scratch, which is something I recommend all of you to try. Instead of making them in a pan we grilled them on a pizza stone in the oven, which turned out amazing.
Finally for dessert we made this juicy and delicious Apple Carrot Cake with a Maple Icing.
I had such a great time, and it was such a nice chance of scenery. Thank you to everyone who cam out and thank you to the Stilarena for having us!
If you also want to be part of an amazing cooking experience at the Stilarena, head on over to their Facebook page to get the chance of winning Tickets for on of their upcoming events.
For the evenings Recipes just keep scrolling.
Crispy Cauliflower Bites (serves 2 people)
- 1 head of cauliflower
- 3/4 cup of rice flour
- 1/2 cup of still water
- 1/2 cup of soy milk
- 2 tbsp paprika powder
- 2 tsp garlic powder
- 2 tsp onion powder
- salt & pepper to taste
- 1 cup breadcrumbs
- 1/2 cup nutritional yeast
- Start by cleaning the cauliflower and cutting it into bite sized pieces.
- Place the pieces into the steamer or steam cooker for 10 minutes.
- Now in a flat dish mix together the flour, water, soy milk, paprika powder, garlic powder, onionpowder and salt & pepper. In as second dish mix together the breadcrumbs and nutritional yeast.
- Cover each of the pieces in the flour batter first and then in the breadcrumb mix. Now placethem on a baking tray lined with baking paper.
- Bake them for 20 mins at 200C then flip and bake for another 10 mins.
- Serve with your favorite dipping sauce.
• 225g of flour
• 1/2 tsp salt
• 1/4 tsp baking powder
• 65ml of sunflower oil
• 120 ml of lukewarm water
- Mix all of the dry ingredients together in a large bowl.
- Now add the sunflower oil and mix well until the dough gets flakey.
- Next add in the water and start kneading in the bowl until everything comes together.
- Now dump the dough onto a floured surface and knead for about 10 minutes. Let the doughrest for about 30 mins.
- Dived the dough into about 6 even pieces and roll them into little balls.
- Using a rolling pin roll out the dough into very thin flat disks.
- Set the oven on grill and let the pizza stone heat up a little pit.
- Now place on tortilla at a time on the pizza stone and grill on each side for about 40-60seconds.
Veggie Fajitas (serves 2 people)
- 1 zucchini
- 1 red bell pepper
- 1 corncob
- 2 carrots
- 1 red onion
- a handful of chestnut mushrooms
- 4 tbsp of tomato paste
- 1 tsp paprika powder
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp of cumin
- 1/2 tbsp of cnnamon
- a pinch of chili powder
- salt & pepper
- Chop up all the veggies and remove the corn kernels from the cob. Place everything into a large bowl
- Add in the remaining ingredients and mix well.
- Now fry in a pan or on a teppanyaki grill until everything is tender.
- Serve with the homemade Tortillas, some fresh lettuce and tomatoes.
Apple Carrots Cake with Maple Icing
- 2 large carrots
- 1 1/2 apples
- 360g flour
- 225g brown cane sugar
- 110 ml coconut oil
- 110 ml orange juice (at room temperature)
- 110 ml soy milk (at room temperature)
- 1 tsp apple cider vinegar
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 4 tbsp raisins
- 4 tbsp dried cranberries
- 4 tbsp chocolate chips
for the icing:
- 3 tbsp cashew butter
- 4 tbsp maple sirup
- 1/2 tsp cinnamon
- Preheat the oven to 180C.
- Peel and grate the apple and the carrots.
- Mix the flour together with the sugar, the baking powder, the baking soda and the cinnamon in a bowl.
- Next whisk the soy milk and the apple cider vinegar together in a small bowl
- Add the grated apples and carrots together with the raisins, cranberries and chocolate chips tothe flour and mix well.
- Melt the coconut oil on the stove and whisk together with the orange juice and the soy milk/vinegar mix.
- Add the we to the dry ingredients and still well until a cake batter forms.
- Transfer the batter into a large cake tin and bale for about 40 mins.
- Once the cake is baked let it cool down for a little.
- For the icing simply mix together all the ingredients and pour over the slightly warm cake andserve.
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