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Hi my name is Corrine and I’ve been doing your recipes for a few days now and they’re absolutely amazing. I’ve just seen your oven whilst doing the lamb roast in one pan and was wondering if that is a double oven that’s connected or 2 separate ones? And also what make are they? Ive been after a double oven for some time now as mine is rubbish and one oven doesn’t even work anymore. I look forward to hearing where you got yours and thank you for all your beautiful recipes.
Hi Corrine,
It’s actually a single oven on top, then a combi microwave oven underneath (and a warming drawer underneath that). They’re Neff ovens. The main oven is the Variosteam hide n’ slide oven.
I actually won them all at a cooking competition. I worked with Neff a lot following the competition, so they’ve been swapped out a couple of times (for the full steam and also for the wifi Variosteam) so I could test them.
You can find the model info for the original oven, microwave and warming drawer from our kitchen reveal post here https://www.kitchensanctuary.com/kitchen-sanctuary-kitchen-reveal-plus-video/
Hope that helps 🙂
nicky, I made the beef stroganoff last night, Very good, It is not really necessary to use penne as you suggested. I used regular pasta and it was still great. Mushrooms were just some plain can mushrooms. I would add a little extra sour cream and some extra heavy cream because the gravy is wonderful that is if you like gravy. I will make this in the near future. Thank’s for sharing good food ideas. Johnny A. Marek
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Chris & Nicky
Nicky your recipes are the best ever ,keep up the fantastic work ,hope you and your family have an ace xmas and new year.
That’s a great post. Thanks for sharing your recipes.
I would very much like to have your recipes emailed to me every day.
Nicky I baked the chocolate brownie with white Ganache n it was a super duper hit for me. I have become a fan of yours n would try more recipes. Today I m using same recipe for brownie with white chocolate n chocolate ganache. Thank u. God bless ?
Thank you Shruti, I’m so glad you like the recipes 🙂
Nicky,
It was awesome! It was not too salty and we loved the ‘kick!. I added mushrooms and miniature carrots to the onions and it gave the sauce a nice depth. My only regret is that I should have cooked the meat another hour to make it more tender. It smelled so good, after 3.5 -4 hours and it smelled so good, we couldn’t wait! Thank you so much for sharing your fabulous dish!
Thanks for letting me know how it turned out, and glad you enjoyed it Barbarella 🙂
Wow! You are on the ball! I just put the brisket in the oven. I will check it every hour to see what’s up.
One concern is that 3 beef bouillon cubes may have been too much. I hope it is not too salty.
Also, I substituted the water for red wine plus a little more.:))) Hope it’s as good as it looks. I’m not a gourmet cook like you :((( I think it may be midnight there …oy vey!
Red wine sounds awesome 🙂 Hope you enjoyed it (and the stock wasn’t too salty for you).
Nicky, I’m making your ‘Caramelized Pulled Beef Brisket in a Rich Spicy Sauce’ today. I converted your ingredients from kg to lb etc for american cooking but I don’t know how to convert from 1.7lbs (which is .75kg) to 2.89 ib? or 1.3 kg? Could you please advise asap, as I am making it today. My beef brisket is not rolled and can I slice it instead of pulling it? Thanks!
Hi Barbarella, sorry if you’ve already started cooking – I’ve been out all day.
for a 1.3kg of beef, I’d still keep all of the other ingredients, the same, but would cook for an extra 30-40 minutes. You may need to top up the liquid a little during cooking too. It should be fine to slice, and it shouldn’t matter too much if the brisket isn’t rolled, although I’d make sure it’s not totally submerged in liquid during cooking (so you get those nice darker bits on top). Hope I got to you in time!!