This Half Price Installation Offer is exclusive to Euronics!
Installation offer available for a limited time only.
July 31st - August 27th 2019.
There are four products available in the half price installation offer. These include:
B1GCC0AN0B Built In Single Oven
B1ACE4HN0B Built In Single Oven
S513M60X2G Fully Integrated Dishwasher
Why choose NEFF?
Neff has been operating for over a century. In 1877 Carl Neff and six partners set up the first NEFF workshop in a small town in Germany. Their original design was simply to use but expertly made, the same standard that you would expect to find with NEFF today.
As time has gone on, Innovation and Design has followed suit. NEFF is elegant and simple, however the technology is industry leading. Not only have they created the clever and functional Slide and Hide Ovens, they have also developed CircoTherm and VarioSteam cooking for the perfect cooking experiences.
To see a NEFF kitchen all you have to do is come along to one of our showrooms where can see a live appliances, and see the magic for yourself!
https://www.youtube.com/watch?v=0E6BxZpmE6E
Frittata
Ingredients.
Topping:
300g cherry tomatoes on the vine
1 tbsp olive oil
½ tsp salt ½ tsp freshly ground black pepper
25g bunch basil, leaves only
3 tbsp extra virgin olive oil
20g pea shoots
Frittata:
2 tsp olive oil
200g bunch fine asparagus, trimmed and halved lengthways
1 small courgette, thinly sliced on the diagonal
3 spring onions, sliced in half lengthways and chopped into 3cm pieces
¼ tsp salt ¼ tsp freshly ground black pepper
8 large eggs
100g finely grated parmesan
125g soft goats cheese
Preperation
1. Preheat the oven to CircoTherm® intensive 170ºC.
2. Place the tomatoes (still on the vine) on a large, lightly oiled baking tray. Drizzle over the 1 tbsp of olive oil and sprinkle on the salt and pepper. Place in the oven to cook for 15-20 minutes, until the skins of the tomatoes just start to split. Remove from the oven and change the setting of the oven to CircoTherm® (still at 170ºC).
3. Whilst the tomatoes are roasting, make the basil dressing and start on the frittata. Whizz the basil leaves and extra virgin olive oil with a pinch of salt and pepper in a mini chopper until combined, but still with a bit of texture. Set aside.
4. Make the frittata
In a 20cm base diameter non-stick oven proof frying pan. Heat the olive oil over a medium heat. Add the asparagus, courgette slices, spring onion slices and a pinch of the salt and pepper to the pan. Cook gently for 5 minutes, whilst retaining a little crunch. Turn off the heat.
5. In a jug, whisk together the eggs and parmesan with the remaining salt and pepper. Pour into the pan over the vegetables and give everything a stir. Break the goat‘s cheese into pieces and dot over the top of the frittata. Place in the oven and cook for 20 minutes.
6. Remove from the oven and top with the roasted tomatoes, pea shoots and a drizzle of the basil dressing before serving. If you wish to serve on a plate, take the frittata out of the oven and leave for 5 minutes before loosening and carefully turning out onto a plate. Turn onto the other side using a plate so that it’s the same way up as it cooked in the pan. Leave to cool slightly and serve topped with the tomatoes, pea shoots and basil dressing.