Inspired Design Kitchens

A stunning kitchen, dining space with combined neutral tones and natural textures.
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The large island makes cooking while entertaining effortless. With plenty of seating for maximum comfort.
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The addition of the Schüller utility & boot room brings the whole space together.

A stunning next125 kitchen installed in 2023.
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More pictures coming soon.

A stunning kitchen, dining space combining neutral tones and natural textures.

More pictures coming soon.

next125 BORA NEFF Quooker Dekton Liebherr

EX-Display Sub-Zero and Wolf UK for Sale.

£10500.00 a huge saving compared to RRP of £24000.00.

This Sub Zero refrigeration unit offers a large amount of storage space that is easy to organise with adjustable glass shelves, door shelves, racks and other compartments. Comprising of freezer, fridge and wine storage, this unit is designed to seamlessly merge with your decor, and can be separated if required.

Einfach hinsetzen, plaudern, sitzen bleiben, solange man will. Nirgends ist es gemütlicher als in der Küche. Mit next125 Tisch & Bank gelingt ein fließender Übergang zwischen Küche und Lebensraum.

Simply sit down, chat, and stay as long as you like. The kitchen is where it’s at for relaxed comfort and casual enjoyment. The next125 Table & Bench is a successful, flowing transition between kitchen and living room.

Happy New Year 🥳 2024.

The Naughty Elf has been causing havoc in one of our customers new kitchens. BORA.

The team are looking forward to welcoming Morley Chamber of Trade & Commerce and fundraising for a local and very worthy charity.

𝗪𝗘’𝗥𝗘 𝗩𝗘𝗥𝗬 𝗘𝗫𝗖𝗜𝗧𝗘𝗗 𝗙𝗢𝗥 𝗧𝗛𝗜𝗦 𝗘𝗩𝗘𝗡𝗜𝗡𝗚!

Tonight we’re hosting an exclusive social event for our Chamber members and special guests.

Our Treasurer Matthew Wood will be demonstrating his cooking skills on a variety of appliances from the superb kitchen range at Inspired Design Kitchens.

We’re also holding a charity raffle for Team Daniel, with some great prizes.

Thank you very much to every person and company who has kindly donated a prize - it is much appreciated. ❤️

Visual Impact
Martin Oddy
Truth Hurts Brewery & Tap
Flying Zebra Cleaning
Supreme Labelling Limited
Tiesplanet.com
Cadeaux Gifts-Leeds
Yorkshire carpets Morley LTD
Yorkshire Rugby Football Union

The Inspired Design Kitchens team had a great trip to Schüller Küchen / next125 head quarters and factory in Herrieden.

A truly inspirational trip learning all about the manufacturing process and exciting things to come.

Brighten up your weekend with this weeks recipe.

French 🇫🇷 Macarons.

𝐋𝐢𝐠𝐡𝐭, 𝐚𝐢𝐫𝐲, 𝐚𝐧𝐝 𝐜𝐨𝐥𝐨𝐮𝐫𝐟𝐮𝐥 𝐅𝐫𝐞𝐧𝐜𝐡 𝐦𝐚𝐜𝐚𝐫𝐨𝐧𝐬 𝐚𝐫𝐞 𝐚 𝐛𝐚𝐤𝐞𝐫𝐬 𝐝𝐫𝐞𝐚𝐦. 𝐀𝐧 𝐚𝐝𝐝𝐢𝐭𝐢𝐨𝐧 𝐨𝐟 𝐬𝐩𝐢𝐜𝐞𝐬 𝐥𝐞𝐧𝐝 𝐚𝐧 𝐈𝐧𝐝𝐢𝐚𝐧 𝐭𝐰𝐢𝐬𝐭 𝐭𝐨 𝐭𝐡𝐞𝐬𝐞 𝐜𝐥𝐚𝐬𝐬𝐢𝐜𝐬.

Ingredients

For the macarons:

120g Almond flour
140g Egg whites at room temperature, preferably aged up to 3 days
230g Icing sugar
70g Caster sugar

For white chocolate ganache:

180g White chocolate, finely chopped
80ml Heavy cream20g Butter, chopped
For colouring (optional):
Pink gel colour for rose flavour
Green gel colour for cardamom flavour
Orange gel colour for Saffron

For flavouring:

5g Crushed rose petals
Pinch of cardamom powder
Pinch of saffron
Pinch of cinnamon powder
Method

For the macarons:

1. Line two baking trays with parchment paper. If you have the time and are so inclined, draw 1" circles on the back of each sheet, spacing the circles at least 1/2". apart so you can pipe the macarons out into these circles. Remember to draw the circles on the reverse side of your parchment to avoid ink or pencil stains on your macarons. Keep aside.

2. Combine the almond flour and icing sugar and sift using a fine sieve. Sieve mixture twice to remove all lumps. Reserve in a large mixing bowl.

3. Combine the egg whites and caster sugar in a large glass or steel mixing bowl and whisk using an electric mixer, until they form stiff peaks.

4. Add the desired food colouring and mix for another 20 seconds.

5. Add egg mixture to the almond mixture. Using a rubber spatula, gently fold mixture together about 30-50 times to make a smooth viscous batter. Be careful not to overwork the batter or there will be loss of aeration causing your macarons to be flat.

6. Gently transfer batter to a prepared piping bag and pipe the batter onto your prepared baking sheets, within the circles drawn.

7. Keep aside trays of piped macarons at room temperature for about 1 hour so a skin can form on their surface. You can tell they are ready, when the macarons are not disturbed on slight touch.Also, they will look glossy on the surface.

8. Meanwhile,preheat the oven to 150°C.

9. Bake the macarons for 20 minutes.

10. When done, the macarons should be smooth on top, have a thin frill called 'feet' at their base and easily slide off the baking tray. If they don't, bake for a few more minutes.

For the white chocolate ganache:

1. To make the ganache, place the white chocolate in a large heatproof bowl. Combine cream and butter in a small saucepan over high heat. Bring to the boil. Remove from heat immediately and pour over the white chocolate.

2. Using a metal spoon, stir until the white chocolate melts and mixture is smooth. Choose a flavour from rose petals, cardamom, saffron or cinnamon to match the colour of the ganache. Place in fridge for 20 minutes or until almost firm.

3. Gently spread ganache onto the base of a macaron and sandwich with another that is the same size. Repeat with remaining macarons and white chocolate ganache. Serve.

4. Store in an airtight container for up to two days. Consume in 2 days.

Substitutions/Variations

Vary the colours and flavours to make your own combinations of macarons. Try dark or milk chocolate in the ga­ nache for variation.

The pocket cabinet provides a flexible solution for working from home by simply making the office disappear behind the sliding doors.

Next125

This stunning barn conversion, part of a larger development, features vast arched windows that flood the space with natural light. This is complemented by the warm-toned sand grey kitchen featuring plenty of storage, a mirrored backsplash to further open up the room and a large peninsula with an integrated wine fridge.
The wooden breakfast bar ties in with the large overhead beams from the original barn, preserving the heritage and ensuring a rustic and cosy feel.

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Keeping the refrigerator in order is essential to an organized kitchen. Not only does it make cooking easier and less stressful, it also helps prevent food waste. Try professional organizer Ashley Stewart’s tips to help organize amidst busy fall schedules.

Tip #1: Follow the Sub-Zero freshness storage cards. Put the veggies and fruit in crisper drawers and the cheese and meat in their designated spaces for easy access. This will help food stay fresher, and your meals taste better.

Tip #2: Make use of adjustable shelving to design the interior to meet your family’s specific needs, making your favorite items easy to find and convenient to access.

Tip #3: Facilitate a faster grab-and-go process. Stewart keeps all of her kids’ food on one side of a shelf and leftovers and prepared foods on the other side.

https://bit.ly/46UMoN0

With the baking season upon us make the most of your kitchen.

Baking Passionfruit, coconut & white chocolate layer cake.

Serves 10-12,
Cooks: 160C for 30-35 minutes.
Prep 40 minutes
Ingredients

* 300g unsalted butter, room temperature plus extra for greasing
* 200g self-raising flour
* 300g caster sugar
* 5 eggs
* 1 tsp vanilla bean paste
* 100g desiccated coconut
* ½ tsp salt
* 1-2 tbsp whole milk

Passion fruit curd:
* 8 large passionfruit
* 1 tbsp lemon juice
* 75g caster sugar
* 3 egg yolks
* 1 egg
* 90g unsalted butter

For the icing:
* Buttercream (Double up if want to cover whole cake including sides):
* 150g unsalted butter, room temp
* 250g icing sugar
* 100g white chocolate, melted
* 1-2 tsp whole milk

Step 1
Preheat oven to CircoTherm 160C. Grease 3, 18cm round sandwich tins and line the bases with baking parchment.

Step 2
For the cakes, beat together the butter and sugar for 4-5 minutes until light and fluffy. Then beat in the eggs, one at a time, then the vanilla.

Step 3
Fold in the flour, desiccated coconut and salt using a spatula until combined. Fold in the milk a little at a time until the cake batter is a dropping consistency.

Step 4
Pour the mixture equally into the 3 prepared tins and bake for 30-35 minutes until the skewer inserted comes out clean.

Leave them aside to cool completely.

Step 5
For the curd, scoop the pulp and seeds from 7 of the passion fruit. Sieve into a heat proof bowl, pushing the pulp through with a wooden spoon to extract as much juice as possible. Scrape any remaining from the base of the sieve into the bowl and discard the seeds.

Step 6
Beat the lemon juice, sugar, egg yolks, whole egg and a pinch of salt into the passion fruit juice until combined. Set the bowl over a pan of simmering water. Cut the butter into cubes, then add to the mixture whisking continuously over a gentle simmer until it thickens into a curd, approximately 15 minutes. Remove the bowl from the pan, cool a little at room temperature, then cover the surface of the curd with baking parchment or cling film and chill.

Step 7
Once the cakes and curd are cooled, make the buttercream. Beat together the butter and icing sugar until thick and creamy, in stand mixer with paddle attachment. Add the melted white chocolate, beat again until really light and fluffy.

Step 8
To assemble put a dot of buttercream on the cake plate to hold the base in place. Then spread the buttercream in between each layer, as well as drizzling some passion fruit curd on the butter cream. Spread a generous amount of butter cream on the top of the cake.

Step 9
With the remaining passion fruit curd, mix it with the pulp from the last passion fruit. Drizzle the curd over the top of the cake and allow it to drip down the sides and finish with some desiccated coconut shavings.

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From our new Bespoke bedroom range.
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The New - BORA QVAC

Make food last up to three times longer and reduce waste with the BORA QVac built-in vacuum sealer.

Vacuum sealing retains both the food’s delicious taste and its appetising appearance.

The BORA QVac has three functions:

Vacuum sealing in vacuum boxes and vacuum
bags.

Resealing bottles

Marinating

Love your kitchen - Love to cook.

Rich, hearty Beef stew with orange and chestnuts served with creamy mash. 🍊🌰

• Serves 6
• Prep time 30 minutes.
• Oven time 2 HOURS 30 minutes.

Ingredients

1.5kg beef chuck steak, cubed
200g diced pancetta
5 tbsp olive oil
2 onions, chopped
4 garlic cloves, chopped
3 carrots, roughly chopped
2 celery sticks, trimmed and thickly sliced
1 large orange
4 large thyme sprigs
2 cinnamon sticks
300ml red wine
750ml beef stock
5 tbsp tomato purée
Small bunch parsley, chopped
250g cooked chestnuts
Mashed potato to serve

Method

Heat the oven to 140°C using fan setting. Season the beef with salt and pepper. Heat a large casserole over a medium heat, add the pancetta and fry for 2-3 minutes until golden. Remove with a slotted spoon and set aside. Add 1 tbsp oil to the dish and, in batches, fry the beef for 5 minutes until evenly browned, adding more oil if necessary. Remove and set aside.

In the same dish, add the remaining oil along with the onions, garlic, carrots, celery and a little salt and pepper. Fry for 10 minutes. Pare 3 strips of peel from the orange and add to the dish along with the beef, pancetta, thyme and cinnamon. Pour in the wine and stock, add 4 tbsp of the tomato purée and bring to the boil. Cover and transfer to the oven for 2 hours.

Meanwhile, finely grate the remaining zest from the orange and combine with the parsley and a little salt. Set aside.

Take the casserole out of the oven, stir in the chestnuts and remaining tomato purée, then cover and return to the oven for a further 30 minutes. Taste for seasoning, then serve scattered with the parsley and orange zest mixture.

❤️❤️ BORA

Claim up to £1000 cashback when purchasing 7 Siemens appliances including any oven as part of a kitchen purchase, including furniture with a minimum of 5 cabinets.

Plus an additional £500 cashback if a Siemens Venting Hob or glassdraftAir Hood is purchased as part of this promotion.

Let our team demonstrate these amazing appliances in our design studio.

For full terms & conditions and cashback values please visit www.siemens-home.bsh-group.com/uk/cashback-promotion.