Live Better With Whirlpool

The Face of Whirlpool 2017

At the beginning of this year we began the search for four people who would become the Face of Whirlpool for 2017.

These four people would become the stars of the 2017 Cooking Campaign, not only starring in the TV Commercials, but also creating their own recipes which would be made during the commercials.

Take a look at the 2017 Faces of Whirlpool and how the brand plays a role in their lives.

Laura Kim le Roux

It’s exciting for me to share stuff with other moms that makes their lives easier. Moms talk and we all want the same thing.

Lebo Mpuang

My favourite time is when I am in the kitchen. Everything else is fun, the styling, the behind the scenes, but I do my best at being the chef.

Lee Fraser

My day is filled with shooting content with my blog photographer, attending fashion events which I love as I get to see what is fresh and out there for my readers.

Vanessa Dossi

I absolutely love Whirlpool. The whole 6th SENSE technology is amazing. So is the design and the look and feel of the brand.

Laura Kim le Roux

It’s exciting for me to share stuff with other moms that makes their lives easier. Moms talk and we all want the same thing.

Lebo Mpuang

My favourite time is when I am in the kitchen. Everything else is fun, the styling, the behind the scenes, but I do my best at being the chef.

Lee Fraser

My day is filled with shooting content with my blog photographer, attending fashion events which I love as I get to see what is fresh and out there for my readers.

Vanessa Dossi

I absolutely love Whirlpool. The whole 6th SENSE technology is amazing. So is the design and the look and feel of the brand.

Laura Kim le Roux

Mother

With four kids, I need stuff in my life that will make it easier.That is what pulled me to the brand, its great innovations.

Best cooking results in Half The Time.

I work for myself: I blog and I have a little kids party business. The blog started 8 years ago. I was writing about my journey as a single mom. That’s where it started and it has evolved through the years.

As my kids got older I met my husband we had more kids. My journey as mom continued with a large family. Parenting four kids as they get older is a challenge. No one gives you a book, no one prepares you for it.

I heard of Whirlpool 6TH SENSE a while ago and what was interesting to me was the recipes button. The fact that you can push this button, put your food in and it will cook it, without even thinking of anything – that appealed to me.

With four kids, I need stuff in my life that will make it easier. That is what pulled me to the brand, it’s great innovations.

It’s exciting for me to share stuff with other moms that makes their lives easier. Moms talk and we all want the same thing.

The fact that you can push this button, put your food in and it will cook it, without even thinking of anything - that appealed to me.

Lemon Cupcakes.

Ingredients:
  • 3 cups self-rising flour
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, at room temperature
  • 2 cups white sugar
  • 4 eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons lemon zest
  • 1 cup whole milk, divided
  • 2 1/2 tablespoons fresh lemon juice, divided
  • lemon cream icing
  • 2 cups chilled heavy cream
  • 3/4 cup confectioners' sugar
  • 1 1/2 tablespoons fresh lemon juice

Directions:
  1. Preheat oven 190 degrees C. Line cupcake pan with paper cup liners.
  2. Sift the self-rising flour and salt together in a bowl. In another bowl, beat the unsalted butter and sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, beating each egg until incorporated before adding the next. Mix in the vanilla extract and lemon zest.
  3. Gently beat the flour mixture into the butter mixture, one third at a time, alternating with half the milk and half the lemon juice after each of the first 2 additions of flour. Beat until just combined; do not over mix.
  4. Fill the prepared cupcake liners with batter 3/4 full, and bake in the preheated oven until a toothpick inserted in the centre comes out clean, about 17 minutes. Let the cupcakes cool in the pans for about 10 minutes before removing them to finish cooling on a rack.
  5. To make the icing, beat the cream in a chilled bowl with an electric mixer set on Low until the cream begins to thicken. Add the confectioners' sugar and lemon juice, a little at a time, beating after each addition, until fully incorporated. Increase the mixer speed to High, and beat until the icing forms soft peaks, about 5 minutes. Spread on the cooled cupcakes.

Lebo Mpuang

Professional Chef

My favourite time is when I am in the kitchen. I do my best at being the chef.

Ultimate Long Lasting Brilliance. A cooktop that never loses its shine.

I’m a professional chef, private chef and I am involved in multiple projects regarding the culinary skill. I have been a qualified chef for seven years and a private chef for three years. I was in the top 14 of Top chef SA – a cooking competition on SABC3.

My company, consists of private chefs. What we do is a full view of everything, we write menus for restaurants, we design and help construct the kitchen both industrial and at home. We also cook for events.

My favourite time is when I am in the kitchen. Everything else is fun, the styling, the behind the scenes, but I do my best at being the chef.

Whirlpool. I like this brand. I love this brand. I’d like to be a part of this brand.

Whirlpool isn’t used in professional kitchens a lot. I want to change that.

Whirlpool. I like this brand. I love this brand. I’d like to be a part of this brand.

Rack of Lamb on top of a Crispy Polenta disk, Hydrated wild with Mushrooms and Minted Pea Puree.

rack of lamb ingredients:
  • 1 or more french lamb rib racks with 7 to 8 ribs each (1 1/4 to 2 pounds for each rack, figure each rack feeds 2-3 people)
  • for each rib rack:
    • 2 teaspoons chopped fresh rosemary
    • 1 teaspoon chopped fresh thyme
    • 2 cloves garlic, minced
    • salt
    • pepper
    • 2 tbsp olive oil

Rack of Lamb Directions:
  1. Marinate lamb in rub: Rub rib rack(s) all over with mixture of rosemary, thyme, and garlic. Sprinkle with freshly ground black pepper. Place in a thick plastic bag with olive oil.
  2. Spread oil around so that it coats the lamb rack(s) all over. Squeeze out as much air as you can from the bag and seal. Place in a container so that if the bag leaks, the container catches the leak.
  3. If you want, place in the refrigerator overnight. Or, if you are not marinating overnight, let lamb rack(s) sit in the rub marinade as it comes to room temperature before cooking.
  4. Bring lamb to room temp: Remove lamb rack from refrigerator to 1 1/2 to 2 hours before you cook it so that it comes to room temp. (If the meat is not at room temperature it will be hard for it to cook evenly.)
  5. Preheat oven to 190°C, arrange the oven rack so that the lamb will be in the middle of the oven.
  6. Score the fat, sprinkle with salt and pepper, wrap the exposed bones in foil. In a cast-iron skillet place rack fat side down and sear until golden brown and caramelised.
  7. Remove from heat, cover and place the rack in the preheated oven. Cook for 10-20 minutes longer (depending on the size of the lamb rack, if you are roasting more than one rack, and how rare or well done you want your lamb). Remove from oven, cover with foil and let rest for 15 minutes.
  8. Cut lamb chops away from the rack by slicing between the bones. Serve 2-3 chops per person.

minted pea puree ingredients:
  • 25g butter
  • 2 shallots or 1 small onion, finely chopped
  • 600g frozen peas
  • 125ml vegetable stock
  • small handful of fresh mint leaves

Minted Pea Puree Directions:
  1. Melt the butter in a medium-sized saucepan over a medium heat. Add the shallots or onion and cook, stirring, for 4-5 minutes until softened. Add the frozen peas and vegetable stock and turn up the heat until the peas have thawed and are hot. Reduce the heat slightly and simmer for 5 minutes.
  2. Stir in the fresh mint leaves and cook for a further 5 minutes. Spoon the mixture into a food processor and blend to a purée – stop blending when you have the consistency you like. Season generously, return to the saucepan and heat well. If you prefer, you can make the purée several hours in advance, then just tip it into a bowl, cover and chill in the fridge. Reheat when needed.

Lee Fraser

Fashion Blogger

Blogging is a creative platform to express yourself, it’s not an 8-5 job.

Results as good as a traditional oven but in a Fraction of the Time.

My Name is Lee Fraser, founder of MR LEE FRASER, a men’s fashion and lifestyle blog.

I launched my blog in January 2015 to express my style choices and to inspire local and international men. I am also a Fashion Stylist, Photographer and a Social Media Freelancer.

My day to day is filled with shooting content with my photographer. I also attend a lot of fashion events which I love as I get to see what is fresh and out there for my readers.

It all blends with being in the creative and social media industry. Blogging is a creative platform to express yourself, its not a 8-5 job.

I need a brand that understands my lifestyle, Whirlpool does that for me.

I need a brand that understands my lifestyle, Whirlpool does that for me.

Honey and Soy Glazed Salmon.

ingredients:
  • 2 whole salmon fillets (skin on or off, whatever your preference)
  • salt and pepper
  • olive oil, for cooking
  • 2 tablespoons butter
  • 3 tablespoons honey
  • 3 tablespoons low sodium soy sauce
  • 2 teaspoons of chilli flakes
  • 2 crushed garlic cloves
  • 2 whole limes (zested)
  • fresh chives, for serving

Directions:
  1. Season the salmon with salt and pepper and set aside.
  2. In a glass bowl , add the butter, honey, soy sauce, chilli, garlic , zest and juice from the 2 limes. Stir and then place in the JetChef for 3minutes or until the glaze is thick. Taste and adjust the flavours, adding more of whatever you would like. Cook if for another minute or two if you like the glaze very thick.
  3. Place the salmon into the microwave friendly glass dish or the JetChef grill plate and spoon the sauce over the Salmon and cook at required JetChef temperature for 6 minutes. Once cooked sprinkle with chopped chives, place the salmon on top of the raw salad herbs, add a lime wedge, and chow down.

Vanessa Dossi

Homemaker

When you enjoy something, you make time, work just feels so mundane. So, on weekends I cook at home.

Inspired by Tradition Innovation in the most traditional shapes.

I may have a blog but I am a credit controller by profession.

I do my full-time job as a source of income but my passion is cooking. When you enjoy something, you make time, work just feels so mundane. So, on weekends I cook at home.

I am very confident about myself, I have a bubbly personality. I have worked so hard to be able to achieve what I have.

I absolutely love Whirlpool. The whole 6TH SENSE technology is amazing. So is the design and the look and feel of the brand. It suits me, and my lifestyle.

I absolutely love Whirlpool. The whole 6TH SENSE technology is amazing. So is the design and the look and feel of the brand. It suits me, and my lifestyle.

Tomato Tart, Wild mushroom risotto, Roasted Turkey and Pepper salad.

tomato tart dough ingredients:
  • 3 cups all-purpose flour
  • 12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into1/2-inch pieces
  • kosher salt and freshly ground black pepper
  • 3 tablespoons extra-virgin olive oil
  • 4 tablespoons cold water
tomato tart ingredients:
  • 1 tablespoon dijon mustard
  • 1/2 cup grated gruyere cheese
  • 4 plum tomatoes, cut into 1/2-inch slices, seeds removed
  • 6 ounces camembert cheese, sliced into 1/8-inch strips
  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons finely chopped fresh basil
  • 2 tablespoons finely chopped fresh parsley
  • 2 teaspoons finely chopped fresh thyme leaves
  • 1 clove garlic, finely chopped

Directions For the Tomato Tart dough:
  1. Combine the flour, butter and some salt and pepper using a pastry blender or two knives until the mixture resembles coarse meal.
  2. Mix in 2 tablespoons of the oil and the water just until the bottom of the mixture begins to cling together. If necessary, add an additional tablespoon of oil.
  3. Gather the dough into a ball and flatten into a disk. Wrap the disk in plastic wrap and chill for 30 minutes.
Directions For the Tomato tart:
  1. Roll the chilled dough into a 14-inch circle and place into a 12-inch tart pan with a removable bottom. Chill in the refrigerator for 15 minutes.
  2. Spread the mustard over the bottom of the tart shell. Sprinkle the Gruyere evenly over the mustard and alternately place the tomato and Camembert over the Gruyere.
  3. Using the Crisp function on the JetChef, bake tart until evenly brown for about 8 minutes.
  4. Mix together the olive oil, basil, parsley, thyme and garlic in a small bowl. Brush two-thirds of the mixture over the tart and then place back into the JetChef for an extra 3 minutes. Remove the tart and cool briefly before serving. Serve warm with the remaining herb oil.

wild mushroom risotto ingredients:
  • 6 cups chicken broth/stock, divided
  • 3 tablespoons olive oil, divided
  • 2 cups portobello mushrooms, thinly sliced
  • 2 cups white mushrooms, thinly sliced
  • 1 cup dehydrated wild mushrooms
  • 2 shallots, diced
  • 1/2 cup dry white wine
  • sea salt to taste
  • freshly ground black pepper to taste
  • 3 tablespoons finely chopped chives
  • 4 tablespoons butter
  • 1/3 cup freshly grated parmesan cheese

Wild mushroom risotto Directions:
  1. In a saucepan, warm the broth over low heat.
  2. Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
  3. Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
  4. Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.

roasted turkey ingredients:
  • 1.8kg full turkey (or you can replace the turkey with duck or chicken)
  • salt and pepper
  • 15g butter, softened
roasted turkey stuffing ingredients:
  • 25g butter
  • 1 onion, finely chopped
  • 3 garlic cloves, crushed
  • 100g white breadcrumbs
  • 150g creamy goat’s cheese, in chunks
  • 4 tbsp chopped fresh dill
  • 75g dried sour cherries, soaked in hot water for 15 minutes then drained

Directions:
  1. Preheat the oven to 190°C . Wash the chicken inside and out and pat dry with kitchen paper. Season inside and out.
  2. Melt the butter for the stuffing in a frying pan and cook the onion until soft but not coloured. Add the garlic and cook for another minute. Tip into a bowl and add the other stuffing ingredients. Gently mix (don’t squash the cheese) and season well. Stuff the bird, place in a roasting tin and smear the butter on the outside. Roast for 1 ½ hours or until cooked through.
  3. Spoon the stuffing into a serving bowl. Serve the chicken with the stuffing.

pepper salad ingredients:
  • 6 assorted bell peppers (red, orange, and yellow)
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup chopped fresh italian parsley
  • 1/4 cup drained capers
  • 2 garlic cloves, minced
  • 2 teaspoons dried oregano
  • 1/4 teaspoon crushed dried red pepper
pepper salad dressing ingredients:
  • 1 can anchovies in olive oil
  • 2 garlic cloves
  • 6 tbsp pine nuts
  • 1/2 cup extra-virgin olive oil
  • lemon juice, for taste
  • 1 tbsp finely chopped parsley

Directions:
  1. Rub the peppers with oil and wrap with tin foil. Char peppers over open flame until blackened on all sides.
  2. Transfer to large bowl, cover with plastic wrap, and cool. Peel and seed peppers. Cut into 1/2-inch-wide strips.
  3. Place peppers in medium bowl. Add all remaining ingredients and toss to coat. Cover until ready to serve.
  4. To make dressing, put anchovies with their oil, garlic and pine nuts into a food blender. Turn onto high and add the oil in a steady stream. Add lemon juice, taste and finish with fresh parsley.

Behind The Scenes

Discover the new power of 6TH SENSE technology. Your extra power for perfect results, intuitively as never before.