Best Stainless Steel Cookware

We have a winner!

We found what we think is the best stainless steel cookware set on the market

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Best Non-Stick Cookware Set

For Lovers of non-stick cookware

This non-stick cookware set is excellent value for money and we rate it highly

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Best Dutch Oven Overall For Quality and Color

This will be no surprise

There is no doubt about it, we had to rate the as our number 1 choice for Dutch Ovens.

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Featured Archives

Chicken and Corn Crepes Recipe

Saturday, December 8th, 2007 at 10:14 pm  
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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.

corn-mix.jpg  chicken-pieces1.jpg 

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

Wednesday, November 28th, 2007 at 12:47 am  
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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!

Peanut Butter Cookies – The Easiest Recipe Ever

Saturday, October 20th, 2007 at 5:11 am  
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peanut-butter-flourless-cookies1.JPGI found a great recipe for peanut butter cookies on one of my favorite blogs – Cookie Madness and had to give them a go.

I made them today and they would have to be one of the easiest recipes ever. It pretty much took about half an hour from the time I took the ingredients out to the time they were cooked.

The great thing about these cookies is that they are flour free so if you have a wheat problem then these are a great alternative.

The recipe calls for Mexican vanilla, but I only had vanilla essence but it worked just fine.

I definitely recommend this recipe so head on over to Cookie Madness for the full recipe.

Almond Chicken Stir Fry Recipe

Friday, October 19th, 2007 at 9:33 am  
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chicken-and-almond-stir-fry-4.jpgI’ve mentioned in a previous post how much I love Asian food so for the first ever recipe on the Only Cookware blog I decided to make Chicken Almond Stir Fry. And when I say ‘I decided to make…’, I don’t actually mean I made it.

I love cooking but I am in the enviable position where I don’t have to cook. Those cooks amongst us might think that is not such a good position to be in but, with the time I have left in the day, it is nice for someone else to do the cooking for me.

So the cook in the house (my brother) is going to be the one making most of the recipes on this blog. He loves to cook and generally makes something different every day. It is like having Jamie Oliver in the house.

I will be the photographer and I love that although I have a lot to learn when taking food shots. I have been chatting to a lovely lady by the name of Christine who owns the Vegalicious.org website. She has given me a few hints. Her husband takes the photos on her site and they are fantastic so take a look.

So back to the recipe at hand. We tried this recipe for the first time tonight but I can see that it will be one that we will have again. It’s a wonderful mix of vegetables and includes one of my favorite herbs – cilantro, or coriander as we call it here in Australia. This was one herb that I initially detested but funnily enough I have grown to like it and now I can’t get enough of it. I was the same with oysters – used to hate them but I kept trying them and now I love them….but I digress.

One of the ingredients in this recipe is a kecap manis which is a sweet soy sauce sweetened with palm sugar. It’s actually an Indonesian soy sauce and has a syrupy texture. I think it is what gives this recipe its wonderful flavor. Enjoy!

Chicken Almond Stir Fry

4 chicken breast fillets or thigh fillets
1 red onion
3cm piece sliced ginger
2 garlic cloves, crushed
2 tsp sesame oil
1 tsp Chinese Five Spice
1 tbs peanut oil
100g (3.5oz) slivered blanched almonds
125g (4.5oz) baby corn (tinned)
2 tbs oyster sauce
2 tbs kecap manis
1/2 cup cilantro leaves

1. Marinade the chicken with the onion, ginger, garlic, sesame oil and five spice powder for about 20-30 minutes.
2. Heat the peanut oil in a wok. Add the almonds and stir fry for a couple of minutes until toasted and remove from wok.
3. Add the chicken to the wok, cooking in batches until golden and remove from wok.
4. Add more oil to the wok if required and toss in the snow peas and baby corn. Cook for a couple of minutes.
5. Add the chicken, oyster sauce and kecap manis and stir fry for about a minute or until the sauce thickens.

Serve with rice and top with almonds and cilantro.

Enjoy!!

 

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