Amazing Miele Recipes


In today’s recipe roundup we have a collection of tasty meals from home appliance manufacture Miele.

A delicious French Onion Soup followed by a classic Ratatouille main and a scrumptious Stuffed Pompadour Apples desert ideal for a romantic night in.

Don’t forget to visit our Cooking Appliances section where you’ll find a range of top-end products from Miele such as the Miele DG 1600 Built-in Steam Oven that comes with a discreet display plus integrated sensors for quick and easy use.

And now for the recipes!

French Onion Soup


  • 750g large onions
  • 20g butter, cut into pats
  • 250ml vegetable stock
  • white wine
  • pepper
  • paprika powder
  • 2 tablespoons parsley, chopped


1. Peel and finely slice the onions and place in a covered cooking tray for the Steam Oven. Dot with pats of butter and cook.

2. Meanwhile, bring the vegetable stock to the boil on the hob. Add the onions to the stock and season with white wine, pepper and paprika powder. Sprinkle with chopped parsley just before serving.



  • 3 tbsp. oil
  • 1 onion (diced)
  • 1 clove of garlic (finely diced)
  • 1 each of red
  • green and yellow peppers
  • 3 tomatoes
  • 400 g courgettes
  • 1 aubergine (approx. 300 g)
  • 1 tsp dried rosemary leaves
  • 1 tsp dried basil
  • salt
  • pepper
  • chopped chives


  1. Wash the vegetables, remove the pith and seeds and chop into bite-sized pieces. Quarter the tomatoes, cut the courgettes into ½ cm thick slices, halve the aubergine and cut this into ½ cm slices too.
  2. Preheat a roasting pan on the highest shelf, heat the oil, sweat the onions, add the garlic, vegetables, rosemary leaves and basil and stew them together.
  3. Cover and cook on the hob or in the steam oven until done.
  4. Season with salt and pepper and serve sprinkled with chopped chives.

Stuffed Pompadour Apples 


  • 60g dried cranberries
  • 30ml apple juice
  • 2 tbsp Cognac
  • 4 aromatic, sweet apples (each around 150g)
  • 1 sheet marzipan
  • 300g frozen puff pastry (thawed)
  • 1 egg
  • 1 medium egg yolk
  • 1 sachet vanilla sugar


  1. Soak the cranberries in the apple juice and Cognac. Let them swell a little, then drain thoroughly.
  2. Peel the apples. Remove the cores with an apple corer and fill with cranberries. Quarter the marzipan and wrap it around each apple.
  3. Lay the pastry sheets on top of each other and roll out into a square. Quarter this, and roll each out into another square that is large enough to be wrapped around an apple. Place an apple on each of the squares. Moisten the edge of the pastry, then pull each corner of the pastry up and press them together. Cut shapes out of the leftover pastry and place on top as decoration.
  4. Whisk the egg and yolk with the vanilla sugar. Brush the pastry with this and leave in the fridge for 1 hour. Preheat the oven. Setting: 220°C top/bottom heat.
  5. For further decoration, you can delicately cut into the apples and brush with the egg again. Place the stuffed apples on a baking tray and put this into the oven on the 2nd shelf from the bottom. After 10 minutes, reduce the temperature to 180°C, and bake the apples for a further 35–40 minutes. If the pastry browns too quickly, cover with baking paper. Serve the apples lukewarm.

Image credit: Miele

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