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For this recipe and more, visit mieleexperience.com.au or mieleexperience.co.nz GRAZ I NG PLATE 8. INGREDIENTS SEEDED CRACKERS (LAVOSH) METHOD 1. Combine all the ingredients in the bowl of a freestanding mixer, mix with a spoon to make a rough mix. 2. Knead the dough in the freestanding mixer with a dough hook attachment for 5 minutes on medium speed. Cover and leave to rest for at least 30 minutes. 3. Divide the dough into 3 pieces and roll thinly (1-2 mm) using a rolling pin or pasta machine. Place onto a baking tray and cut into desired shapes using a pizza cutter. 4. Place trays on shelf levels 2 and 4 and bake on Fan Plus at 160°C for 25 minutes with the Crisp function on (if available), or until crisp. 225 g (1 ½ cup) Baker's flour 60 ml (¼ cup) olive oil 2 tsp salt flakes ¼ cup mixed seeds (we used sesame, poppy and hemp seeds) 125 ml (½ cup) warm water Cooking programme Fan Plus and Crisp function Miele accessories Baking tray Serves 8, as part of a grazing plate Preparation time 10 minutes, plus resting time Cooking time 30 minutes INGREDIENTS SPICED NUTS METHOD 1. Place nuts onto a universal tray. Place into the oven on shelf level 2 and cook on Fan Plus at 160°C for 15 minutes, or until toasted. Cool slightly. 2. Meanwhile, combine all the remaining ingredients into a large bowl, add slightly cooled nuts. Coat nuts well. 3. Spread spiced nuts back onto the universal tray and return to the oven on shelf level 2. Cook, turning occasionally, for an additional 10 minutes, or until crisp. 4. Remove from the oven and allow to cool. Store in an airtight container. 500 g mixed raw nuts 1 tbsp icing sugar 1 tsp ground cumin ½ tsp ground fennel 1 tsp chilli powder, or to taste 1 tbsp smoked paprika 1 tbsp salt flakes 2 egg whites, lightly beaten Cooking programme Fan Plus Miele accessories Universal tray Serves 8, as part of a grazing plate Preparation time 10 minutes Cooking time 30 minutes INGREDIENTS PICKLED NECTARINES OR PEACHES METHOD 1. Place water, vinegar, sugar, cinnamon, bay leaf and peppercorns into a saucepan. Simmer on medium heat, induction setting 6, for 3 minutes. 2. Place the fruit into clean jars and pour over the pickling liquid. 3. Place the jars into the steam oven and Steam at 80°C for 15 minutes to sterilize for storage. 125 ml (½ cup) water 125 ml (½ cup) white wine vinegar 75 g ( !?3 cup) caster sugar 1 cinnamon quill 1 dried bay leaf 1 tsp peppercorns 500 g nectarines or peaches, cut into thin wedges Cooking programme Steam and Induction Serves 8, as part of a grazing plate Preparation time 10 minutes Cooking time 20 minutes