Pot Grabbers – Silicone Pot Holders

pot-grabbersTake our advice and play is safe and smart in the kitchen.

These kitchen pot grabbers are durable and flexible silicone which can withstand temperatures up 500° Fahrenheit.

They fit comfortably in your hand and provide a heat

resistant grip for when you want to move that pot off the stove to the trivet or into the oven, you will also find them handy for getting the baking trays and roasters out of the oven.

When the pot grabber is in the folded ready to use position they measure 3 2/1″ in height x 4″ in width. They come in handy sets of two and in assorted colors.

Pot Grabbers – Silicone Pot Holders

Asparagus and Corn Stainless Steel Steamer

asparagus-and-corn-stainless-steel-steamerMost of us are aware of the quality of the All-Clad cookware range. So being a gadget, must have everything for the kitchen, type of gal, I thought this item was just what I needed.

Now how much asparagus and corn  do I eat? Well to be honest not a lot, but when I have company over, this little beauty does it for me with ease.

Steamed vegetables retain their goodness and flavor which makes them good to eat.

Now the All-Clad stainless steel steamer is made from high quality 18/10 stainless steel and has a thick stainless/aluminum disk on the bottom, which we know allows for great heat distribution.

The exterior has a satin finish while the interior of the steamer is highly polished stainless steel for easy cleaning.

The long narrow stainless steamer basket holds a large quantitiy of asparagus  and takes the bother out of cooking lots of asparagus or corn when you are entertaining for a crowd.

All-Clad 4-qt. Stainless Gourmet Asparagus Steamer

Cookware Accessories – Silicone Brush

On reading through the posts I realized that we have lots of review and articles about cookware, recipes etc but nothing about the accessories that make a cook’s life easy.

I have a lot of gadgets that help with the preparation and cooking of food so in future there will be reviews about these smaller items with links on where to find them on the net.

One of the items I find invaluable when cooking a roast in my turbo oven, is a silicone basting brush.  Because of its flat shape, I can easily slip the brush down the side of the oven to the juices in the bottom.

I have had a variety of different types over the years but they always seemed to end up melting.

Well I have had no problems at all with  silicone brushes. They come in a variety of colors, sizes and handle shapes but and they are relatively inexpensive. There are generally 3 rows of non-shedding bristles and depending on the brand yo buy they are heat resistant up to 500°.  Althought the Le Creuset set of basting brushes shown are heat resistant up to 800°.

Apart from basting meat you can use these brushes as a pastry brush for pies and breads. And they are dishwasher safe

The Foodie Princess – Blog of the Week

The Foodie PrincessThis weeks blog of the week is
‘The Foodie Princess’

Now this blog has some great recipes and one I particulary like is the Mediterranean Style Tuna Patties.

There are a number of really nice recipes combined with some chit chat – some personal some food and wine related. So why not head over and check out this blog.

Prosciutto, Zucchini & Ricotta Tart Recipe

ricotta-zuchinni-tart.jpgI recently brought the October copy of Woolworths ‘Australian Good Taste’ magazine. Now I am one of those people who buy cooking books and magazines and rarely use them. However the recipe on the cover drew my eye and off I went and purchased the ingredients.

Well today Paula and I made the Prosciutto, Zucchini and Ricotta tart for lunch. It is quick to make taking about 10 minutes to prepare (this includes the cooling time for the zucchini) and 40 minutes to cook.

The following recipe is adapted from the original because I could not find the right dip. 

Prosciutto, Zucchini & Ricotta Tart
Serves 6


2 sheets (25 cm x 25cm – approx 10″) frozen ready-rolled puff pastry, just thawed.
3 large zucchini with the ends trimmed and sliced very thinly
3 tbs Baby Spinach with Cashew and Parmesan Chunky Dip, we used spinach and cashew with feta dip.
250gms (approx 9 ounces) fresh ricotta
3 prosciutto slices, halved lengthways. We used 5 slices and feel they should be cut into smaller portions.
5 mini roma tomatoes, halved. Couldn’t get the mini type but they would be preferable to the larger tomatoes.
50gms (1.8 ounces) feta, crumbled
Chopped parsley leaves to serve.

Preheat oven to 220° C (425°F).

pastry-base-3.JPGLine a large baking tray with non-stick baking paper.
Place 1 pastry sheet on the prepared tray.
Place a second sheet on top of the first sheet to make a stack.

Using a small sharp knife make a 2cm-thick border around the edge of the pastry. Do not cut all the way through.

Cover with another sheet of non-stick baking paper and place another baking tray on top.

Bake in oven for 30 minutes or until the pastry is crisp on the base.

In the meantime, cook the zucchini in a steamer basket over a saucepan of simmering zucchini.jpgwater for 3-4 minutes or until tender. We used the George Forman steamer for this process.

Transfer the zucchini to a plate lined with paper towel and set aside to cool slightly.

Combine the zucchini and the dip in a medium bowl. Coat the zucchini as well as you can without breaking it up.

Keeping within the border, spread the riccotta evenly over the pastry base.

Arrange the zucchini mixture , prosciutto and tomato over the ricotta.

proscutto.jpgCrumble the feta over the top.

Reduce the oven temperature to 180°C ( 350°F). Bake for 10 minutes or until pastry is golden brown. We found that we needed to do this for about 18 minutes.

Sprinkle with parsley  and serve with a side salad.

This recipe has approximately 15 gms (0.5 ozs)protein, 21 gms (0.74 ozs) fat (8.5gms (0.29 ozs)of saturated fat), 31 gms (1.09 ozs) carb, 3.5gms (0.12oz)dietary fibre, 1610kj (385 Cals).

This tart  proved to be a hit and is very filling.