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A mushroom tarte so filling, warming, and moreish you’ll be making it again and again. Here’s how: INGREDIENTS Tarte dough: 240 g flour 1 teaspoon baking powder 1 pinch salt 1 pinch sugar 80 ml neutral vegetable oil 80 ml hot water Topping: 25 g dried porcini mushrooms 700 g assorted mushrooms (such as white, oyster, chanterelle, porcini) 2 shallots 1 garlic clove 1 small sprig fresh thyme (or 1 teaspoon dried) 2 tablespoons olive oil 250 g cream Salt Freshly ground black pepper 1 tablespoon lemon juice 2 eggs 2 tablespoons finely chopped chives 125 g fresh goat cheese METHOD Soak the dried mushrooms in hot water for at least 30 minutes. In the meantime, prepare the dough. Combine the flour, baking powder, salt and sugar in a plastic bowl that can be tightly sealed. Pour oil and water over the top. Seal the bowl with a lid and shake it well. Uncover the bowl and knead the dough by hand. Immediately roll out the dough on a lightly flowered work surface and place it in a tart pan lined with parchment paper. Shape the dough so that the edges are 2 cm high. Wipe off the fresh mushrooms with a paper towel and cut them into slices 2 to 3 mm thick. Transfer the soaked mushrooms to a colander, rinse them several times under cold water and drain. Cut the mushrooms into small pieces. Meanwhile, preheat the oven to 220°C, bread baking mode. Peel the shallots and garlic clove and dice finely. Rinse the thyme, shake it dry and chop the leaves finely. Briefly brown the shallots, garlic and thyme in the olive oil. Add the fresh mushrooms and sauté briefly. Squeeze the moisture out of the soaked mushrooms as well as possible and add them to the pan. Add the cream and simmer gently for several minutes until the liquid is slightly reduced. Season to taste with salt, pepper and lemon juice. Whisk together the eggs and chives and stir them into the mushroom mixture. Spread fresh goat cheese onto the tarte dough. Distribute the hot mushrooms on top. Bake the tarte in the oven for about 15 minutes on shelf level 1. Then reduce the temperature to 180°C and bake the tarte for about 20 minutes until done. #neff #NEFFpassion #mushroomtarte #savourytart

2019 is the year of umami 🍄 and we are fully embracing the fifth flavour with a mushroom and blueberry omelette. It may seem like a strange combination, but the flavours really set each other off beautifully. What unusual combinations do you love? #neff #NEFFpassion #mushrooms #blueberry #omelette #mushroomomelette #driedmushrooms

We think that the art to bread making is something never to be sniffed at. Which is why in this day and age of shrink-wrapped loaves on supermarket shelves, we have a soft-spot for traditional master bakers, like Fridolin Artmann from Munich. His bakery, Brotraum, bakes around 18 tons of bread a year. Small numbers compared to industrial bakeries, but his dough is hand kneaded, personally proved, and closely monitored in the oven – all to produce crusty on the outside, fluffy on the inside loaves. Do you have local bakery you find yourself loyal to? #neff #NEFFpassion #breadmaker #bakery #baker #homemadebread #brotraum

Here is our ode to aubergines! We love them, particularly when they are moderately charred and spread across a tarte, à la @chetnamakan. A warming and light alternative to a winter tarte. Find the full recipe on The Ingredient Portal. #NEFF #NEFFpassion #aubergine #auberginetarte #wintertarte #dinnerinspo #winterdinner

In need of a light dinner? We have just the thing – salmon kebabs. Lightly cooking on a grilling plate and garnished with a squeeze of lemon and dash of mustard brings out a memorable taste that will have you opting for seconds… and thirds… #neff #NEFFpassion #salmonkebab #grilledsalmon #mustardgarnish #dinnerinspiration #lightmeals

A delicately prepared meal that involves lightly frying ingredients is a breeze with our hobs. Go from gently browning spices, to slowly sweating onions at the flick of a wrist. The end result could be a spicy, tangy baked chicken, as shown by @chetnamakan. #neff #NEFFpassion #kitchendesign #interiordesign #modernkitchen #hobgoals #indianfood

Who says mulled wine is just for December? We’re using white wine to add a light twist on the red original, and it has the sweet smell of cinnamon lingering in our kitchen. It is an aromatic winter warmer, helping us welcome in the weekend! #NEFF #NEFFpassion #mulledwhitewine #mulledwine #whitewinecocktail #wintercocktail #whitewine

Long-live the festive period! We’re using our leftover rosé from Christmas to make some fruity and crisp mulled wine. Swipe 👉 to see how to make it. #NEFF #NEFFpassion #rosewine #mulledrose #mulledwine #fruitycocktail #pomegranate #mulledpink