The Best Stainless Steel Cookware Set

stainless-steel-best-set-logo-blogA reader told us about a particular stainless steel cookware set that she had purchased. She couldn’t say enough good things about it. Now it took us a while to get around to reviewing this set…not sure why really but let’s just say that we are glad we eventually did.

Well were we surprised! After all of our research we could finally understand our readers enthusiastic praise for this cookware set.

This cookware set has all the qualitites of an All Clad Cookware set but at a quarter of the price. Its beautifully finished and  gives excellent cooking performance

Want to know what this set is? CLICK HERE to find out…

 

Limoncello Recipe

LimoncelloMy mother was Italian so I have a bit of an affinity with all things Italian and this includes drinking Limoncello.

For those that don’t know, Limoncello is a liqueur with the main ingredient being lemons. It has a sweet lemon taste but with a typical alcoholic aftertaste since this is after all an alcoholic drink.

In the past, we had always bought it ready made from our local bottle shop but eventually found a recipe for it so we now make it at home on a regular basis. There is always a bottle of Limoncello in the house ready for drinking.

The actual recipe itself is quite simple but it does take a couple of months for it to brew so you won’t be able to drink it straight away….well you can if you like, but it really won’t be anywhere near as good as it doesn’t allow for the lemons to release their wonderful flavor.

Once ready, you then store it in the freezer but you don’t have to worry about it freezing. It stays completely liquid but comes out nice and icy cold ready for drinking.

We originally got this recipe at Italyum so you can head over there if you need clarification of the recipe below.

Limoncello

Ingredients

  • 1 litre of Vodka
  • 10 unwaxed lemons
  • 350g sugar
  • 150ml water

Instructions

  1. Wash the lemons well in water.  Then dry well with paper towels.
  2. In a saucepan over low heat, stir the sugar and the water to make a syrup.
  3. When the syrup becomes a little clearer and it looks like the sugar has been dissolved, remove from the stove top to cool.
  4. Slice or peel the skin from the lemons. You want to end up with small pieces. Ensure you take the yellow rind only.
  5. Place the rind in a large glass jar.
  6. Pour in the vodka.
  7. Add the sugar syrup. Ensure the syrup has cooled before adding.
  8. Seal the jar and store in a cool dark spot for at least 30 days.
  9. You will need to mix the ingredients on a regular basis by turning the jar back and forward to stir the ingredients. We do it maybe once a week…if we remember.
  10. After the 30 days transfer the liquid to a bottle. You will need a funnel and some sort of strainer to ensure you don’t transfer any of the lemon rind into the bottle.
  11. Store in your freezer and when cold you are ready to drink.

Enjoy!

Make the sugar syrup Peel the lemons Add the lemon rind to the bowl Add the vodka to the lemon rind in the jar Add the sugar syrup to the bowl Seal the jar and store in a cool dry place

 

Recipe: Mint Chutney

Mint ChutneyRight out the front of my house I have a patch of mint growing.  Actually it grows like a weed so I have plenty of it.  Anyone who grows mint knows that it can take over the garden if you’re not careful. But fortunately it is in a patch of dirt separated from anything else so it can only grow so far.

So because I have tons of the stuff I went looking for a recipe that could use up at least some of it. Our main use is for our larb dish which we have at least once a week but I needed to get rid of a lot more than that.

One of the first recipes I came across was a recipe for Mint Chutney which I found on the Allrecipes website. It seemed perfect since it involved using lots of mint. So the cook in the house ended up giving it a go.

The result was just superb with a beautiful flavored puree. We adjusted the recipe a little so our version is below but if you want the original recipe you can head over to the AllRecipes website.

Mint Chutney

  • 1 bunch of cilantro/coriander
  • 20-30g fresh mint leaves
  • 1 green chile pepper
  • 3 g salt
  • 1 medium onion cut into chunks
  • 1 tsp tamarind puree
  • enough water to make a thickish paste

In a food processor, combine all the ingredients except the water. Process into a thick puree adding a little water at a time until this is achieved.

Enjoy!

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Chicken and Corn Crepes Recipe

chicken-and-corn-crepes.jpgTonight the cook in the house made Chicken and Corn Crepes. I have to say that this was well worth making. The mix of corn, chicken and white sauce in a soft fluffy crepe was just delicious.

This recipe came from The Good Taste Collection and is one of the simplest recipes in the book. Preparation time is around 5-10 minutes and cooking time is about 10 minutes.

What makes it so easy is that you don’t actually have to prepare the crepes. You can buy them frozen which is what we did. But by all means, if you feel the need to make your own crepes then go right ahead.

This is one very easy and very tasty recipe.

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Chicken and Corn Crepes
(Serves 4)

20g butter
2tbs plain flour
1 1/3 cups milk, warmed
1/2 cup grated cheddar cheese
salt and pepper to season
2 cups shredded cooked chicken
420g can corn kernels, drained
2tbs chopped chives
8 frozen crepes

1. Melt the butter in a pan over medium heat until foaming.
2. Add the flour and cook, stirring for 1 minute or until the mixture bubbles.
3. Gradually add the milk, whisking constantly until combined.
4. Stir for 3-5 minutes or until the sauce thickens and comes to the boil.
5. Simmer for 1 minute.
6. Stir in the cheddar and season with salt and pepper.
7. Add the chicken, corn and chives and stir. Remove from heat but keep warm.
8. Warm the crepes in microwave or as per packet directions.
9. Divide the chicken mixture amongst the crepes and roll up.

Homemade GingerBread Latte Recipe

hot-ginger-latte3.jpgAs promised in an earlier post, I am going to spend a little time over the next couple of weeks catching up on some recipes that I have downloaded from cooking blogs on the net.

I tried the first recipe on my list last night and because it was so nice I had it again tonight. This one was for Homemade Gingerbread Latte which came from the Baking Bites blog.

As you can see from the photo, my presentation skills aren’t that impressive. Just compare my photo with the one on Baking Bites and you will see what I mean. No matter though as it tasted delicious.

Although it was by no means difficult to make it was a little fiddly mostly because I only had whole cloves which I had to grind before using. Plus you have to heat milk, boil water, and whip cream in addition to getting all the spices together and mixing with the coffee and molasses. Still it was definitely worth the effort and something that I will be making again.

It tasted a bit like a Chai Latte and I love Chai Lattes!