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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General Archives

Choc-Honeycomb Ice Cream Pudding – Delicious for Celebrations or Anytime

Tuesday, January 17th, 2012 at 3:01 am  
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Paula and I decided to cook dinner for her brother Wal for his birthday. For the menu we cooked wild Alaskan Salmon, a favorite of ours,  with new potatoes in parsley butter, carrots and beans from  Paula’s garden, and dessert was a delicious choc honeycomb ice cream pudding.  This dessert was taken from the Super Food Ideas magazine and believe me it is delicious.

choc-honeycomb-ice-cream-puddingChoc-honeycomb ice-cream pudding.

Ingredients:-

  • 1½ x 300g packets of chocolate sponge roles. (we used a chocolate cream filled sponge roll from Coles)
  • 2 liters hokey pokey ice cream – softened
  • 2 x 55g Violet Crumble bars, roughly chopped
  • 1/3 cup of dry-roasted hazelnuts, chopped

Topping:-

  • 180g block white chocolate, chopped (we used Cadbury’s Dream White Chocolate)
  • 1/3 cup thickened cream
  • strawberries – halved,
  • white chocolate curls ( I made the chocolate curls using a potato peeler)
  • silver cachous, to decorate (optional)

Method:-

Line an 8 cup capacity pudding basin with plastic wrap. (Good luck doing that, I found it to be a bit fiddly).

Cut the chocolate rolls into 1 cm thick slices. Reserve 4 slices. Line the base and side of the prepared pan with remaining cake slices, trimming to fit.

Place the softened ice cream in a bowl. Fold in the roughly chopped Violet Crumble and the chopped hazelnuts.

Spoon the mixture into the prepared pan, Level the top with a spatula and arrange the reserved cake slices over the top of the ice cream, pressing slightly to secure.

Cover with plastic wrap, then foil and freeze overnight.

Topping:-

Place white chocolate and cream in a microwave safe bowl. Microwave on medium (50%) for 2 to 3 minutes or until smooth, stirring with a metal spoon every 30 seconds. Set aside for 15 minutes to cool slightly.

Decorating:-

Turn the pudding onto a plate. Remove the plastic wrap.

Spoon 1/3 of the chocolate sauce over the pudding. Stand for 5 minutes.

Decorate with strawberries, chocolate curls and cachous. Serve with the remaining chocolate sauce.

I didn’t read the last part of the recipe and so added all the topping instead of just 1/3 , but it turned out fine and it tasted fantastic.  The topping is not too sweet and the hidden bits of violet crumble and hazelnuts certainly add a touch of pizazz to the delicious hokey pokey ice cream. We also served it with extra strawberries and cream.

I will certainly make this dessert again.

Many thanks to Super Food Ideas Magazine.

Grasshopper Pie – Courtesy Nigella Lawson – Adults Only – Decadently Delicious.

Tuesday, January 3rd, 2012 at 5:00 pm  
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grasshopper-pie

For this one I used a larger tart pan, if you use a smaller pan the pie is higher and looks much more impressive. This pie has grated chocolate on the top.

I have a few celebrity chefs that I love to watch on tv as they demonstrate their recipes with such ease and aplomb.

So the other night I was watching one of my all time favorites – Nigella Lawson.  I mean to say who doesn’t love watching this amazing woman whip up her delicious, taste tempting recipe – not me for one. I am an absolute convert. I have a range of her cookbooks and DVDs

So here I am tucked up on the lounge when she begins to make a Grasshopper Pie. On hearing the ingredients I’m intrigued, and decide that I have to try this out on the family, which I did over the holiday break.  Everyone loved it and so I think it is only fair that I share Nigella’s delightful recipe with you all. I hope she doesn’t mind.

The Grasshopper Pie recipe is from her book ‘Nigella Kitchen: Recipes from the Heart of the Home, which is absolutely chock full of wonderful, mouth watering recipes.

Grasshopper Pie

Ingredients:-

Base

28 chocolate creme filled sandwich cookies ( I used Oreo’s)

2 ounces good quality bittersweet chocolate, chopped ( I used ¼ cup dark chocolate chips)

3 Tsps soft unsalted butter

Filling

3 cups mini marshmallows
( I had trouble finding packets with just white marshmallows. And unfortunately the pink marshmallows do dilute the color. The second time I made it I just used large marshmallows and it worked just as well)

½ cup whole milk ( I don’t use a lot of milk so I keep long life whole milk in the cupboard for visitors who take milk in their tea, and this is what I used and it works fine)

¼ cup creme de menthe

¼ cup creme de cacao blanc

1½ cups heavy cream

Few drops green coloring (optional) I used a few drops because the pink marshmallows had softened the green color.

Method:

Base

Set aside 1 cookie for later use as decoration. (I forgot the second time I made it so I just grated chocolate over).

Process the remaining cookies and chocolate in a food processor until they form a crumb mixture.

Add the butter and process until the mixture starts to clump together.

Press the mixture into a high-sided fluted tart pan making a smooth base and sides with your hands or the back of a spoon. (Not having a fluted pan I just used a plain spring pan and it looks just as nice when the pie is turned out)

Put into the refrigerator to chill and harden.

Filling

Melt the marshmallows  in a saucepan over a low gentle heat along with the milk.

Once the milk starts to foam (not boil), take the pan off the heat and keep stirring until the marshmallows blend into the milk to make a smooth mixture.

Pour the mixture out of the saucepan into a heatproof bowl, then whisk in the creme de menthe and the creme de cacao. Leave until cool.

(I poured the mixture into a stainless steel bowl which of course was holding the heat so I placed the bowl into some cold water in the sink to quickly cool it down.)

In a medium bowl, whisk the cream until it starts to hold in soft peaks, then still whisking, add the cooled marshmallow mixture.  The filling should be thick but still soft, not stiff or dry, so that eventually, it will drop easily out of the bowl into the chilled pie crust.

When the marshmallow mixture and cream are combined, whisk in a few drops of food coloring, if desired.

Spread the filling into the chilled base, swirling it about with an icing spatula or silicon spatula to fill evenly.  Put the pie in the refrigerator, covered , to chill overnight or for a minimum of 4 hours until firm.

Crush the remaining cookie and sprinkle it over the top of the pie before serving.

MAKE AHEAD NOTE:

This pie can be mad 1 or 2 days ahead. When chilled and fire, tent with aluminum foil ( try not to touch the surface with the foil as it will leave marks) and store in the refrigerator. Decorate just before serving. The pie will keep for around 3 to 4 days.

FREEZER NOTE:

The pie can be frozen for up to 3 months. Open-freeze undecorated pie just until solid, then wrap the pie (still in its tart pan) in a double layer of plastic wrap and a layer of foil.

To Thaw

Unwrap the pie and tent with foil, (try not to touch he surface with the foil as it will leave marks), then  thaw overnight in the refrigerator.  Decorate before serving.

My family, friends an I just love this pie. It’s just for adults and it’s decadently delicious.

For a non-alcoholic version you can replace the cream de menthe and creme de cacao with ½ tsp (2.5mls) of peppermint extract. It isn’t necessary to make up the amount of lost liquid by not adding the alcohol.  It is advisable to use a good quality natural peppermint extract instead of an artificial peppermint flavoring.

As you won’t be getting the green coloring from the creme de menthe you will need to add some green coloring otherwise you won’t get the desired effect as the pie will be white.

 

Great Non-BBQ Dishes that go Great with Barbecue

Friday, November 25th, 2011 at 12:39 am  
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Lamb-Kebabs-with-Greek-SaladEveryone likes an all-meat feast from time to time, but a true barbecue experience entails much more. After all, what would a barbecue be without potato salad or a special side dish to balance out the salty flavor? Juicy steaks are great but other non-BBQ dishes are just as essential for creating a comprehensive experience for all of your guests. And since there are more people with dietary concerns or special requirements than ever, non-BBQ dishes provide a perfect opportunity to satisfy vegetarians or picky eaters. They turn a one dimensional barbecue meal into a comprehensive dining experience in the great outdoors. Expanding your routine also allows you to exercise your culinary muscles while showing off exactly what you can do. Here is a selection of delicious non-BBQ foods that you might want to incorporate into your next barbecue party.

Lasagna – it’s no wonder why Garfield loves this dish so much. It goes great on its own, but it also complements barbecue meals perfectly. Loaded with cheese and just the right amount of pasta in between, you get a dish that goes well with anything from steak to chicken. You can go to any Italian restaurant and chances are they have lasagna and BBQ chicken as an option, so why not put it together in your own backyard? It’s also incredibly easy to make and you can prepare it well before you light up your grill.

Fresh Baked Bread – you don’t necessarily have to bake the bread yourself since any local bakery can handle the job nicely. Just make sure that you get it as fresh as possible, and it’s not necessary to settle for one kind either. There are wonderful breads that go well with barbecue meals ranging from cornbread to sourdough. And don’t discount traditional fresh baked bread either because there’s nothing wrong with going back to basics.

Greek Salad – some salads always make an appearance at your barbecue dinner table and these include potato salad, garden salad, or even coleslaw. Why not add a bit of delicious feta cheese into the mix with a traditional Greek salad? This type of salad is extremely easy to prepare and it’s loaded with healthy goodies and abundant flavor. Best of all, you don’t have to be an expert chef to chop up your selection of vegetables and put them into a single bowl. Of course the main attraction is the Feta cheese so make sure you get it nice and fresh.

Rice Pilaf – Rice pilaf helps to balance out salty flavors and cleanse the palate a little bit. You can even make it a bit on the bland side on purpose if you’re serving heavier meats loaded with barbecue sauce. The combination of vegetables and firm rice provides a distinct type of texture that goes well with your barbecue meal.

Curry – if you want to add a bit of multicultural flair to your barbecue meal, then you can always explore the world of curry. It’s extremely easy to prepare and makes use of meat and vegetable in incredible ways. Curry also tastes great over white rice or you can add a whole new dynamic by using traditional Jasmine Rice. You can even go with and all-vegetable curry to offer your vegetarian guests a great dish. Or you can go with a chicken or beef curry which will be just as popular as anything that comes off your grill.

In the end, the possibilities are truly endless and you should always be looking to revitalize your barbecue routine. Never let things get stale because a predictable menu is something you want to avoid. Go ahead and try new things because even if they don’t turn out to be popular favorites, you always have your barbecue food as backup. And when things go well, people will simply marvel at your creativity and imagination while acknowledging you are the perfect barbecue host.

These meal ideas come to us from gasgrillsandbbq.com where barbecue comes before anything else. You can check them out if you need to upgrade your traditional charcoal grill with a wide selection of modern gas grills that will blow you away.

Save Money by Sticking to Kitchen Basics

Wednesday, October 19th, 2011 at 4:49 pm  
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All Clad Stainless Starter Cookware SetYou have probably seen more than your fair share of kitchen gadgets heralded in print, commercial and in-store display advertisements. They are marketed to save you time and effort, but make no mistake — their main focus is to get you to spend money. While some cooks undoubtedly benefit from the occasional gadget, most kitchens need only a few basic instruments to produce a variety of delicious meals. Some gadgets will save you time in the kitchen while others merely take up counter or cabinet space. Investing in the bare necessities allows you to make a realistic assessment of which extras would benefit your kitchen workspace.

Pots and Pans

You may be surprised at how few pots and pans are necessary. Many manufacturers bundle several sizes into a single package, but Real Simple Magazine suggests that you can get away with just a stockpot, sauté pan, and saucepan. Make sure that your pots and pans each have a lid, so you can use them for various cooking applications. Selecting heavy-duty materials, such as stainless steel and cast iron allow you to start a meal on the stove and finish it in the oven without dirtying another dish. A 9×13 pan is suitable for baked goods, casseroles and more.

Utilitarian Utensils

One good knife is all you really need. While several specialty knives exist, a high-quality chef’s knife or santoku will easily handle all of your chopping, peeling, slicing and dicing. To properly care for your knife, you should have a steel in your kitchen inventory. This video illustrates how honing a blade with a steel improves blade performance. A cutting board is also a necessity, to save countertops from damage.

Other extremely versatile kitchen utensils include tongs, wooden spoons and whisks. Spatula is a word that describes several types of cooking and baking instruments, two of which should be represented in a basic kitchen. A rubber spatula is useful for scraping down the sides of a bowl or jar. A turner is a spatula that literally turns food over in the pan. It is used for pancakes, hamburgers and more.

Great Gadgetry

People use several gadgets much more frequently than other tools. For instance, families that eat plenty of pasta may wish to find a suitable colander for straining boiling water from prepared noodles. If your family prefers to eat Asian food, a rice cooker may be invaluable. Vegetable peelers, box graters, can openers and food processors are among the most popular kitchen gadgets. Though a knife can do each of these jobs, they make the process much quicker. If you plan to use recipes in the kitchen, you will have to use instruments for precise portioning such as measuring spoons and measuring cups. Electric mixers, pastry brushes and rolling pins are very popular among people who bake.

Billeater offers tips and advice to anyone looking to save money on bills, cost of living, and small business expenses.

Finding the Right Cookware

Wednesday, September 21st, 2011 at 8:28 pm  
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One of the most essential factors when finding the right cookware is to understand the importance of quality.

Cheap cookware, more often than not, proves to be a false economy. The cooking results themselves can suffer and the pots and pans are often easily scratched and marked. Cheaper trays and dishes are prone to cracking, leading you to buy a replacement quite quickly. So quality is very important, however with so many quality ranges available it`s hard to choose between them.

Before you even start looking for your new cookware you need to think about what you really want from your kitchen equipment. How many people do you cook for, just yourself, you and a partner, a family, perhaps even professional catering on a large scale? The answer to this will affect the size and amount of dishes, pots and pans you need. The size of your kitchen and cupboards should also be a factor in the size of cookware you purchase.

If you cook on an industrial scale then you need hard-wearing cookware, where function overrides beauty. For those who regularly entertain at home you will be looking for cookware that not only functions well in the kitchen but can also look good when laid on the dining table. This is particularly important for lasagne dishes, casserole dishes and roasting trays which are often placed mid centre on a table to be served there.

There are also a myriad of materials found throughout the cookware market range. Most people tend to cook with good old time tested metals- stainless steel, copper, aluminium or cast iron. Different metals have differing benefits, cast iron, for example is extremely durable and conducts heat well but is prone to rust and can be very heavy. Aluminium offers excellent heat conduction but can be damaged easily. Copper can react with acidic foods compromising on taste but it also offers great heat conduction. Stainless steel on the other hand is easy to maintain and doesn’t react with foods, but it isn’t the best heat conductor.

Ceramic cookware is very popular and can look great on a table. Ceramics often come in a range of colours which is great for fun loving chefs. Cooking a casserole in the oven and transporting it straight to the dining table is an increasingly popular way to eat.

Finding cookware requires a little bit of research and a lot of thought, including setting a realistic budget. But once you have worked out what it is you need from your cookware in terms of size and material, you can start looking at the different sets which are available. Whether you are looking for a set for the home or a good set of catering equipment, there are many terrific options. A good cookware range should feel natural to cook with and last a generation; and you`ll just know when it`s `the one`.

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