Miele Moisture Plus The Cookbook

Miele Moisture Plus The Cookbook

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Miele Moisture Plus The Cookbook

Dear connoisseurs,

Memorable moments and lively conversations happen when we meet over a meal. Food is the thing that connects us, whether it’s a special occasion or simply the evening meal. Your new Miele speed oven offers you precisely this potential: as a true allrounder, you can use it to prepare quick and healthy everyday meals and also culinary menus of the highest quality
This book is designed to be a genuine aid in the kitchen. Every day, knowledge, curiosity, routine and the unexpected all converge in our Miele test kitchen. We have condensed our experience, passion and pleasure of experimenting with food into this cookbook by creating recipes that are as imaginative as they are successful. You can also get more recipes and inspiration in our [email protected] App. If you have any questions or comments, please give us a call on the number shown at the back of this book.
Happy cooking from
Your Miele Test Kitchen Team

Before you start, we have prepared some tips on how to use this cookbook.
For every Automatic program, there is a matching recipe, which facilitates your introduction to using your Miele speed oven.
In many Automatic programs you can fine-tune the cooking result to your tastes – the degree of browning for bread and baked goods and the degree of doneness for meat.
To simplify terminology, your speed oven will hereafter be referred to as an oven.

About Automatic programmes

  • Automatic programmes are not available on all models. Even if the appropriate Automatic programme is not available, you can still make all the recipes. To do this, you can use manual settings. Any differences will be outlined in the preparation text.
  • At the end of every recipe with an Automatic programme, the path for selecting the Automatic programme is shown under setting details.
  • The median programme duration is always shown for Automatic programmes and is set at the factory. With many programmes, the actual duration depends, however, on the selected degree of doneness. Select this prior to the start of the Automatic programme.

About ingredients

  • If a comma (,) comes after an ingredient, the subsequent text will describe the food. In most cases the food comes with such a description when purchased: e.g. Eggs, Size M; Milk, 3.5% fat.
  • If a vertical line (|) is shown after a single ingredient, the description refers to how the food is handled or processed, which is generally carried out by the person doing the cooking. This processing step will then not be mentioned in the preparation text:
    E.g. Cheese, aromatic | grated; Onions | finely diced; Milk, 3.5% fat | lukewarm.
  • In the case of meat, if no other description is available, the weight of the meat is given.
  • For fruit and vegetables, the weight refers to a peeled, non-pitted condition.
  • Fruit and vegetables should always be cleaned/washed or, if necessary, peeled. This processing step is not repeated in the preparation text.

Features of individual oven models

  • If your oven does not have the Conventional Heat function, select the Fan Plus function.
  • If your oven does not have the “Prove yeast dough” special application, instead select the Fan
  • Plus function and a temperature of 35 °C. Cover the dough, as described in the recipe, with a damp cloth.

About the settings

  • Temperatures and durations: temperature and duration ranges are given. Generally, select the lower setting and then visually check the food or use a food probe to determine if the duration needs to be extended.
  • Shelf levels: the shelf levels which trays and racks are placed on are numbered from bottom to top.
  • Cooking containers: depending on function, the cooking containers used must be microwave safe and heat resistant. Please follow the instructions given in the operating and installation instructions about suitable cooking containers

Overview of functions

Functions which do not use microwave energy
Fan Plus
For baking and roasting. You can cook on several shelf levels at the same time. Because the fan distributes the heat to food straight away, it allows you to use a lower temperature than you would with “Conventional Heat”.
Conventional Heat
For baking and roasting traditional recipes, cooking soufflés and cooking at low temperatures. If using an older recipe or cookbook, set the oven temperature 10 °C lower than that recommended. This will not change the cooking duration.
Intensive Bake
For baking cakes with a moist topping which require a crisp base. This function is not suitable for baking thin items or for roasting as the baked items and roasting juices will become too dark.
Auto Roast
For roasting. During the searing phase the oven automatically heats up to a high temperature to seal the meat. As soon as this temperature has been reached, the oven temperature automatically drops back down to the pre-selected cooking temperature. The meat will be browned perfectly on the outside and the cooking process can continue to the end without needing to change functions.

Bottom Heat
Use this function towards the end of cooking to brown the base of the food.
For grilling and toasting bread, open sandwiches etc. and browning baked dishes. The whole of the top heat/grill element will get hot and glow red.
Fan Grill
For grilling thicker items, e.g. rolled meat, poultry pieces. Because the fan distributes the heat to food straight away, it allows you to use a lower temperature than you would with the Grill function.
Eco Fan Heat
Suitable for small amounts, e.g. frozen pizzas, bake-off rolls, biscuits and for meat dishes and roasts. You can save up to 30% energy compared to cooking with a standard oven function as long as the door is kept shut during cooking.

Microwave function
For defrosting, reheating or cooking. Cooking durations are shorter than when using a cooktop or oven. Food can generally be cooked with little or no liquid or cooking oil. The more moisture in the food, the faster the cooking or reheating process as the microwaves act on the water molecules in the food from all sides.
Combination functions
By combining conventional oven functions with the microwave function you can make time savings of up to 30%.
MW + Fan Plus
For rapid reheating and cooking of food, browning it at the same time. This combination function saves the most time and energy.
MW + Auto Roast
This is used for searing at a high temperature and continued cooking at a lower temperature. By automatically heating up to a high initial temperature, the food achieves an excellent level of browning. As soon as this temperature has been reached, the oven temperature automatically drops back down to the pre-selected temperature for continued roasting. The microwave function switches on at the same time to reduce the cooking duration.
MW + Grill
For grilling and toasting bread, open sandwiches etc. and browning baked dishes. The use of the grill creates an appetising crispy top. The food is heated from all sides thanks to the microwave.
MW + Fan Grill
For grilling thicker items, e.g. rolled meat, poultry pieces. Because the fan distributes the heat to food straight away, it allows you to use a lower temperature than you would with the Microwave + Grill function.

General notes

Auto switch-off
Your oven contains intelligent electronics which provide the greatest of user convenience. The oven switches off automatically when the cooking duration has elapsed.
By entering a specific cooking duration, a “Finish at” or a “Start at” time, you can control cooking processes in advance and have the oven switch off or switch on and off automatically.
Cooking durations
The duration required for cooking can be set in advance. The heating will switch off automatically once this duration has elapsed. If you have selected the “Pre-heat” function, the cooking duration only begins once the selected temperature has been reached and the food has been placed in the oven.
It is only necessary to pre-heat the oven in a few instances. Most dishes can be placed in a cold oven. They will then make use of the heat produced during the heating-up phase. If pre-heating is necessary, instructions to do so will usually be given in the settings charts for the recipe. Pre-heat the oven when cooking:

  • cakes and biscuits with a short baking time (up to 30 minutes)
  • dark bread dough
  • beef sirloin joints and fillet

You can use the Booster function to get your oven interior up to the required temperature as quickly as possible. If  you selected a temperature above100 °C and the Booster function is switched on, the top heat/grill element, ring heating element and fan will all switch on at the same time. This will rapidly accelerate the heating-up time.

Crisp function
Select the Crisp function for items which are supposed to be crispy. Moisture reduction in the oven leaves chips, pizza, quiche etc. crispy. Even the skin of poultry becomes crispy, while the meat remains juicy. The Crisp function can be used with every oven functions and can be switched on when needed.
User programmes
You can create and save up to 20 of your own programmes and give them individual names. You can combine up to 10 cooking stages to achieve the perfect result for your favourite recipe, or make everyday cooking easier by saving frequently used settings. In each cooking stage you can select settings such as function, temperature and duration or core temperature

Food probe
The food probe enables precise temperature-controlled roasting. Tips for correctly using the food probe:

  • Make sure that the metal tip is inserted as deeply as possible into the centre of the thickest part of the meat.
  • If the piece of meat is too small or too thin, a raw potato can be put over the exposed part of the food probe.
  • The tip of the food probe must not touch any bone, tendons or layers of fat.
  • For poultry, the food probe should be inserted into the thickest part of the breast.
  • During the cooking process an estimated duration appears in the display, which is adjusted until the end of the process.
  • If you are cooking several pieces of meat together, the food probe should be inserted into the largest piece of meat.

Special applications
Depending on model, your oven has a number of Special applications The following is a list of these.
For the gentle defrosting of frozen food. The temperature can be set between 25 °C and 50 °C. The frozen food is defrosted evenly and completely.
For heating up food. You can select from different categories of food. The oven uses this selection, as well as the weight entered, to determine the ideal setting. Any other handling such as turning or stirring the food is also determined and shown in the display
Prove yeast dough
For the reliable and easy proving of yeast dough. The temperature can be set between 30 °C and 50 °C. Allow the dough to prove until it has doubled in size.
Low temp. cooking
For gentle cooking of especially tender meat. The low temperature and particularly long cooking duration leave the meat perfectly cooked and incomparably tender.
Sabbath programme
The Sabbath programme is for religious observance. Select the Sabbath programme and then select the oven function and temperature. The programme will only start after the door is opened and closed:

A quick guide to cooking

Term Explanation
Cracking Term for desired breaks in the crust of baked goods.
Boned Fish or meat from which bones have been removed.
Fracturing Fracturing refers to the small hairline cracks that develop on a crust.
Ready to cook Food that has been trimmed/cleaned but not yet prepared. It is used, for example, for meat where the fat and sinew has already been removed, fish where the scales and skin have been removed, or fruit and vegetables where the skin has already been removed and the flesh has been washed.
Dough piece A worked and shaped piece of raw dough.
Dough seam Term for the join in the bread that develops during shaping.
Crusty Term for the flaky texture of the crust.
Rounding Technique for shaping bread and bread rolls. You can find a precise description in the “Bread & rolls” section.

Quantities and weights
tsp. = teaspoon
tbsp. = tablespoon
g = gram
kg = kilogram
ml = millilitre
1 teaspoon is equal to approx.

  • 5 g salt/sugar/vanilla sugar
  • 5 g flour
  • 5 ml liquid
  • 3 g baking powder

1 tablespoon is equal to approx.

  • 10 g flour / cornflour / breadcrumbs
  • 10 g butter
  • 15 g caster sugar
  • 20 ml liquid
  • 10 g mustard

Fresh yeast to dry yeast conversion: divide the amount by 3.

  • For example 21 g of fresh yeast = 7 g dry yeast.

Miele accessories

With our large selection of accessories we can help you to achieve the best cooking results possible. Each the component in its size and function is especially suited to Miele ovens and is rigorously tested according to Miele standards. All products can be purchased online from the Miele website or from Miele directly.
Perfect Clean
Cleaning has never been easier: thanks to the unique Perfect Clean enamel surface of the oven interior, fresh soiling can be removed with minimal effort. This special technology is also used on Miele baking trays, making the use of baking paper redundant. Bread and biscuits do not stick, and slide off the trays with ease. The high quality scratch resistant surface even enables pizza, cakes etc. to be cut directly on the tray. After use everything can simply be wiped clean.
Round baking tray
The round baking tray is suitable for all foods that have a round shape, such as pizza, quiche and tarts.
The PerfectClean enamel surface makes additional greasing or the use of baking paper redundant. The round baking tray can also be purchased with perforations to ensure the optimum utilisation of Moisture Plus.
Miele Gourmet oven dish
The Miele Gourmet oven dish was developed for the optimum combination of a cooktop and a built-in appliance. The Gourmet oven dish has a non-stick coating and is suitable for preparing braised dishes, meat, soups, sauces, casseroles and even sweet dishes. Suitable lids are also available.
Glass tray
The glass tray is suitable for all functions in the speed oven. Use the glass tray for all applications which solely use the microwave function. Furthermore, it can be used in combination with the rack for gentle roasting or low-temperature cooking of meat, as well as for baking tray-baked cakes.
Care products
With regular cleaning and care of your oven you will ensure reliable functioning and years of enjoyment with your appliance. Original Miele care products are best suited to Miele ovens. These products can be purchased online from the Miele website or from Miele directly.
Miele oven cleaner
The Miele oven cleaner distinguishes itself through its grease removing properties and its ease of use. Its gel-like consistency means it also sticks to the walls of the oven. Its special formula enables effortless cleaning with short soaking times and without needing to heat up the oven.


Truly scrumptious
Cakes and tortes are as essential a part of a nice morning coffee or a cosy afternoon tea as a beautifully set table and stimulating discussions. If you want to spoil your guests and yourself with delicious homemade treats, your only problem will be to choose from among the wealth of different recipes. Do you like it fruity? Or creamy? Or crispy? And because sweet things are food for the soul, everyone will want another slice

Tips on preparation
Get the best results when baking with a few simple tips. The Miele test kitchen would like to share some of its expert knowledge with you.
Types of flour
Different types of flour contain varying amounts of whole grain.
They also contain varying amounts of minerals. The higher the type number, the more mineral nutrients the flour contains. The different types of flour are categorised by how finely they have been ground:
Plain flour
Plain flour is a fine white flour which is equally suitable for cooking and baking. It consists primarily of starch and gluten.
Strong white flour or brown flour
These are multi-purpose flours for a light dough.
Wholemeal flour
This flour consists of almost all the wheat germ. Its colour is about midway between white flour and full-grain flour. For a lighter dough, you can replace half of this with strong white flour without any problems.
Mixed grain
This is a dark flour that contains almost all the wheat germ. It is the perfect choice for breads.
Wholegrain flour
It is made from the whole grain and contains all the goodness. It can be ground finely or coarsely and is particularly good for bread.
Raising agents
Raising agents are used to make the dough rise and help it stay light and airy after kneading or mixing.
Yeast is a natural raising agent to help dough leaven. Fresh and dry yeast are equally suitable for baking. To create a rise, the yeast organisms require heat (temperatures from 35 °C to a maximum of 50 °C), time and nutrition in the form of flour, sugar and liquid.
Baking powder
Baking powder is the most common chemical raising agent. The tasteless white powder made primarily from sodium carbonate is very versatile and can be used for various dough types.
Ammonium bicarbonate
Ammonium bicarbonate or potassium carbonate are typical raising agents for Christmas bakes such as honey cake and gingerbread.
Sodium bicarbonate (baking soda)
Sodium bicarbonate is a white powder with a mild, slightly alkaline taste. It is a constituent of baking powder and also speeds up the cooking of pulses.
Dough and mixtures
Sponge mixture
Sponge mixture is a lighter, delicate dough. This texture is achieved by beating egg yolks and whole eggs and folding into stiffly whipped egg whites.
Tips for making the mixture:
It is best to use cooled eggs.
Beat the egg white mixture as much as possible.
Bake the dough as soon as you have made it.
Tips for baking:
Don’t let the cake become too dark. Otherwise the top of the dough will harden and may crack more easily.
Tips after baking:
The warm cake can be removed from the baking paper more easily if you moisten the bottom of the paper with some water.
If the sponge base is going to be the basis for a cake, you should bake it the day before as this will make cutting easier and more accurate.
To divide the cake horizontally, it is best to use a sharp knife to make cuts at regular intervals around the outside of the cake. Insert a thread into the cuts and cross the ends at the front. Pulling the ends of the thread apart will divide the cake evenly into 2 bases.
Puff pastry
Puff pastry consists of multiple layers that open up and flake during baking.
Do not knead the dough pieces because this will stop the pastry from flaking. It is better to place the dough pieces on top of each other and roll them out again.
Adding moisture during the first cooking stage improves the flakiness of the pastry and creates a wonderful shine on the pastry surface.
Choux pastry
A unique method is required to make this pastry. The dough is “burned off” in a saucepan and then baked.
It is essential to leave the oven door closed during the first 10 minutes of baking. The choux pastry is so sensitive during this time that opening the door would stop the pastry becoming light and airy.
Fill choux buns or éclairs just before serving. This keeps the bake nice and crisp.
Shortcrust pastry
Shortcrust pastry comes out particularly well when baked in ovens with a moisture function because the steam supplied to the dough makes it particularly short.
Only knead your dough for a short time because a long kneading time will take away the desired crumbly consistency of the pastry.
In order to achieve a short kneading time, use soft fat where possible. The chilling time after kneading enhances the desired crumbly consistency of the finished bake.
When rolling out the dough, use as little flour as possible. This will allow the dough to retain its elasticity. The dough pieces can always be kneaded together again. If the dough turns too crumbly, just add some water. Shortcrust pastry can be prepared in advance. When packaged correctly, it can stay fresh for 2–3 days in the fridge. Cake batter
Cake batter is a creamy, viscous dough that is mainly made from fat, sugar and eggs. These ingredients ensure that the cake is nice and moist.
Cream the sugar and butter and mix in the other ingredients quickly. All ingredients used should be at room temperature. If the consistency of the batter becomes too stiff, you can add some liquid, for example, milk. Dust fruit, nuts and chocolate chips with some flour and mix them into the batter just before baking. This keeps these ingredients evenly distributed in the cake during baking.
Bake the dough as soon as it has been made.
To test if the cake is done, simply insert a wooden skewer into the cake. The cake is cooked through when the skewer comes out without any moist cake crumbs sticking to it. The warm cake can be removed from the baking paper more easily if you moisten the bottom of the paper with some water
Quark dough
Quark dough is a quick alternative to yeast-based dough and has a very similar end result when it is freshly baked.
Only knead the ingredients for a short time. Otherwise there is a risk that the dough will become too sticky. Bake the dough as soon as you have made it.

Apple sponge

Apple pie

Apricot tart with cream topping

Belgian sponge cake

Pear cake with almond topping

Deep sponge base

Sponge base filling

Swiss roll

Swiss roll fillings

Yeast butter cake

Fruit cake

Baked cheesecake

Marble cake

Fruit flan (puff pastry)


Sand cake

Chocolate hazelnut cake


Fruit streusel cake


Blueberry muffins

Linzer biscuits

Almond macaroons

Drop cookies

Vanilla biscuits

Walnut muffins

Choux buns

Choux bun fillings

A crispy crust with a light and soft centre
Freshly baked bread still warm from the the oven is one of the easiest things to make. Whether enjoyed as a weekend breakfast treat with lashings of butter and jam, or as a hearty snack after a hard day’s work, bread is loved by (almost) everyone.
Tips on preparation
To get the best results with your bread, we have compiled some of the most important tips for making dough. The right kneading time is crucial for baking a good loaf:

  • Firm doughs require a shorter kneading time than softer doughs.
  • Doughs with rye flour require a shorter kneading time than doughs with wheat flour.

Bread and bread roll doughs are leavened with yeast or sourdough. To give the microorganisms inside the yeast optimum working conditions and for the dough to rise as much as possible, there needs to be a warm, moist environment. We therefore recommend using a special Automatic programme to prove your yeast-based dough.
Introducing moisture during baking has 2 positive effects:

  • A skin forms on the dough very slowly during baking. This means the bread has longer to rise.
  • The gelatinisation of starch on the surface of the bread produces a shiny, crunchy crust.

Preparation of yeast-based dough for bread

  1. Make and prove the yeast-based dough according to the recipe. You can also find helpful videos about shaping bread and bread rolls in the [email protected] App.
  2. The consistency of the dough determines whether or not you need to dust your work surface with flour during preparation: if the dough sticks to your fingers when you touch it, you should always lightly flour your work surface.
  3. Pull the dough up slightly from the outside and press down firmly in the middle. Repeat this process at least six times. The dough should sit with the dough seam facing down.
  4. The dough should be left to rest for at least 1 minute before it is made into a loaf or bread rolls.

Preparation of free-form loaves and baguettes
Free-form loaves are loaves that are not baked in a tin.

  1. Position the dough with the seam facing upwards and press in along the middle of the dough with the side of your hand.
  2. Fold one side to the middle and press firmly. Repeat the process on the other side. Then turn the dough over and mould it into the shape you want.
  3. There are 2 ways to create cracking:
    1. If you want consistent cracking, the dough pieces need to be placed with the dough seam facing downwards and then scored on the smooth top.
    2. If you want rustic cracking, the dough pieces need to be placed on their smooth side so that the dough seam faces up.

What to do if …
… the dough is too firm:
Add some liquid as the moisture content in flour fluctuates, meaning more or less liquid may be required to get a smooth dough.
… the dough is too moist:
Extend the kneading time, but do not exceed 10 minutes. If the longer kneading time is not sufficient, gradually and rapidly knead in some flour.
… the bread “collapses”:
One option is to reduce the proving time. If the proving time is too long, too many gases are produced for the dough to hold. The dough has been overproved and loses its shape. Use cold liquid ingredients where possible as the dough warms up during the kneading process. If the dough temperature is too high, the fermentation process is accelerated. Bake the bread at a higher temperature for the first 10 minutes.
… the bread has compact, moist spots (water streaks):
Bake the bread at a lower temperature for the first 10 minutes.
The baking environment is too moist, meaning no moisture can be released from the dough.
Extend the proving stages to pre-bind more moisture in the dough structure.
… the bread cracks when it shouldn’t:
The environment should always be moist during the proving stage and the first baking stage. The moisture produces condensation on the surface of the dough, which produces a ductile skin.
The dough piece is not scored deeply or often enough.
… the bread has a dull surface:
There needs to be sufficient moisture during the proving stage and the first baking stage. The moisture causes the starch to gelatinise on the dough surface.
… the bread is not crispy enough:
Provide more moisture during the first baking stage to ensure that the bread does not become dry. A longer baking time will release more moisture from the dough, which will form a thicker crust.
Bake the bread at a higher temperature for the first 10 minutes.


Swiss farmhouse bread

Spelt bread

Flat bread

Plaited loaf

Swiss plaited loaf

Nut bread

Mixed rye bread

Seeded loaf

Tiger bread

White loaf (in loaf tin)

White loaf (free form)

Dark mixed wheatgrain bread

Ginger loaf

Bread rolls

White rolls

Rye bread rolls

Tarte flambée

Pizza (yeast dough)

Pizza (Quark dough)

Quiche Lorraine

Swiss style quiche (puff pastry)

Swiss style quiche (shortcrust pastry)

Tips on preparation
The high heat during roasting forms a brown outer layer. The remnants from this layer are what give the food the typical roasted taste.

  • Coat poultry or meat with oil and season to taste before putting it in the oven.
  • If an Automatic programme or recipe recommends using an oven dish, the Miele Gourmet oven dish has been optimally designed for these programmes. When using ovenproof glass, ceramic or stainless steel roasting dishes, you might need to reduce the quantity of liquid being added.
  • Some programmes require you to add extra liquid partway through the cooking time, and sometimes you may need to remove the lid. An appropriate message will appear in the display. For manual settings, the step is noted in the recipe.
  • Always place poultry in the oven with the breast side facing upwards. Brush the skin with lightly salted water 10 minutes before the end of the cooking time. This makes the skin nice and crispy.

Low-temperature cooking
Low-temperature cooking requires the meat to be seared in a pan and then cooked at a temperature of less than 100 °C. This method is particularly suitable for lean cuts of meat to keep them succulent and tender.

  • Use lean meat which has been correctly hung and trimmed. Bones should be removed before cooking.
  • Do not cover meat during cooking.
  • The meat is at an ideal temperature for eating immediately after cooking. Serve on pre-heated plates with a hot sauce or gravy to keep the meat warm.

Food probe
You don’t have to be a professional to have perfectly cooked meat. The core temperature of a piece of meat is a good indicator of how cooked it is. Many Miele ovens come with a food probe that helps you to get perfect cooking results.

  • Make sure that the metal tip is inserted into the middle of the thickest part of the meat.
  • If the piece of meat is too small or thin, you can place a piece of raw potato over the exposed area of the food probe.
  • The tip of the food probe must not touch any bone, tendons or layers of fat.
  • With poultry, insert the food probe deep into the thickest part of the breast meat at the front.
  • When using the wireless food probe, the handle should point diagonally upwards where possible.
  • An estimated cooking duration is indicated in the display at the start of cooking and this time is then adjusted towards the end.
  • If you are cooking several pieces of meat at the same time, insert the food probe into the largest piece of meat.

Stuffed duck

Stuffed goose


Chicken thighs

Stuffed turkey

Turkey drumstick

Roast fillet of veal

Fillet of veal (low temperature cooking)

Veal knuckle

Roast saddle of veal

Saddle of veal (low temperature cooking)

Braised veal

Osso buco

Rack of lamb with vegetables

Leg of lamb

Roast saddle of lamb

Beef Wellington

Minced beef hash

Roast fillet of beef

Fillet of beef (low temperature cooking)

Braised beef

Sirloin joint (roast)

Roast sirloin joint (low temperature cooking)

Yorkshire pudding

Meat loaf

Roast gammon

Gammon (low temperature cooking)

Roast pork

Ham roast

Pork belly

Roast fillet of pork

Fillet of pork (low temperature cooking)

Christmas ham


Saddle of venison

Roebuck saddle



Salmon fillet

Australian salmon

Blue grenadier fillet

Pikeperch fillet on vegetables

Chicory gratin

Swedish potato gratin

Potato gratin

Potato and cheese gratin

Cheese soufflé



Pasta bake

Shepherd’s pie

Viennese apple strudel


Lemon meringue pie

Mini chocolate sponges


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