Enigmatic Black Kitchen Design
Here are some of our premium next125 kitchens created in black finish.
Here are some of our premium next125 kitchens created in black finish.
Celebrating our successful 11 years in UAE!
Our ongoing love affair with Dubai Hills Estate!
Sneak peek into the colors available by Schüller Kitchens.
This showroom display is top-of-the-range next125 German kitchen with Matt Glass & Satin Lacquer fronts in Indigo Blue finish. The cool color palette has accents of warm Old Oak wood finish for the double retractable door and the back panel for the wall units. All these top-notch finishes are bound together with the pristine Sapienstone’s Calacatta Statuario worktop & backsplash.
Read the details below:
next125 Kitchen from Germany
Kitchen Finishes – Indigo Blue Matt Glass + Indigo Blue Satin Lacquer + Old Oak
Breakfast table – Lava Black Laminate with Stainless Steel Legs
Handles – Entirely handleless with grip-ledge and tip-on mechanisms
Worktop – Sapienstone (full-bodied porcelain imbued with veining) Calacatta Statuario
Cabinets – Tall cabinets + Wall Mounted + Base cabinets and drawers
Storage & Organizing systems
Integrated LED lighting
Sink – Foster
Induction hob – Miele
Fridge & Freezer – Liebherr
Add ons – Additional Appliances & Bar Stools
Visit our iconic showroom and experience the working of this kitchen. Additionally get a free design consultation with our design experts to understand how this kitchen can be fitted into your kitchen space.
Halloumi & Cherry Tomato with Pomegranate Molasses Not only is it easier to make than expected, but it would make an impressive DIY gift in a cute jar with a label, and can be used for many applications beyond just a salad! (makes enough for an appetizer for 4) Recipe and image by Fruitful Day. Ingredients […]
Recipe by Chef Francesca Busso (In-House Chef at Miele UAE)
Cheesy Pumpkin Risotto
1tl Vegetable stock
320g Carnaroli rice
490g pumpkin
1 onion, diced
Pumpkin seeds
4 tablespoons grated Parmesan cheese
Extra virgin olive oil
Bay leaves
Salt and pepper
Process:
Warm the vegetable stock.
Clean your pumpkin, remove the inner seeds and cut into cubes.
In a pan warm 2 tbsp of oil, sauté the onion and when it’s soft add the diced pumpkin, sauté until light brown then add two ladles of stock, cover with the lid and let it cook until softened.
After 15/20 minutes add the rice and bay leaves, toast the rice and then add your stock a little at a time, and continue to cook on a medium flame.
Cook, stirring steadily, until the stock is almost totally absorbed. Quickly add more stock to cover the rice and keep stirring, as the rice swells, releases its starches and a thick creamy suspension starts to form. Again, when the stock
is almost completely absorbed-and you can see the bottom of the pan as you stir add another ladle of stock.
When the rice is ready, al dente2 and creamy, turn off the heat.
Add the chopped pumpkin seeds and salt. After some minutes, add the grated Parmesan cheese and oil, stir vigorously to amalgamate the ingredients and serve it.
Garnish each plate with other pumpkin seeds.