Japanese Mandoline Slicer

This really is an absolute must in the kitchen. If you spend as much time as me watching cookery shows on the TV you will have noticed this little gadget popping up fairly regularly in a lot of the shows. It is a very quick and easy way to prepare vegetables in a professional manner.

So what’s so special about this mandolin?

Well, it comes all the way from Japan.
-it is light in weight
-it is very easy to use
-it is easy to clean
-and it is REALLY, REALLY sharp

I have to emphasis the sharpness – it really is sharp. Please don’t use when relaxing, sipping a glass of wine in the kitchen- you need to have your wits about you. And, don’t be tempted to slice away without using the finger guard. ……remember you have been warned!
It comes with 3 different blades two of which are interchangeable.
The results from this mandolin are fantastic!
You can whip up some cut vegetables & fruits -onions, radish, cucumber, beetroot, carrot, cabbage, apples etc really quickly. To slice, you can adjust the bar on the back of the mandolin to change the thickness of the slice. The serrated blades are inserted from the back and screwed in tight. It is small so it stores easily in a cupboard or drawer not taking up much room.

Replacement blades are available.

Perhaps you have a pot of yoghurt for breakfast, maybe you take one to work with you? Have you ever imagined finding the perfect spoon to eat them with so you can enjoy every last mouthful?

Well, I think we have one for you!

May I suggest you search out the Windsor Yoghurt spoons x 2 by Grunwerg? These spoons have been specifically designed to help you get into the corners of pots and dishes so you can savour every last bit. Kids love them and so do adults.

Now that winter is coming, you can also try them with hot puddings/ desserts such as rice pudding, ground rice, semolina, tapioca, sago, chocolate mouse and souffle.

These spoons don’t cost much but they will definitely make your creamy indulgent treat something special and personal to the very last mouthful.

Being part of the Windsor range by Grunwerg, they are made from stainless steel of a very high quality and they represent excellent value for money.

If you know a yoghurt lover, then why not get them one as a stocking filler this Christmas?

Homemade yoghurt

This is a simple recipe to follow that make a not too thick yoghurt.

2 heaped tbsp organic yogurt

500ml organic milk-semi skimmed of full fat

3 tbsp milk powder

Before heating, bring the yogurt to room temperature – this will stop it cooling the milk too quickly. Warm the milk to no higher a temperature than 46C. This is the optimum heat, but a few degrees more or less will probably still work. If you don’t have a thermometer, then test it with your finger. If it feels comfortably warm then it is probably about right. Whisk in the milk powder then pour on to the yogurt. Immediately cover the dish in clingfilm, wrap it up in a thick towel  or tea towel and put it in a warm place overnight- say the airing cupboard. The next day, it should have turned to yoghurt so transfer to the fridge and let it chill thoroughly.

We were in Valencia in Spain a little while ago. It’s a fabulous city, well worth visiting. One of my strongest memories about this visit is the hotel breakfast and their wonderful fried eggs.

Fluffy, bubbly egg whites, crispy on the outside edges and a runny egg yolk in the center and hot: they were delicious. This got me thinking- how can I replicate this type of egg back home?

After a good hard think, I decided it must be something to do with the pan used to cook the eggs.  Different metals cook at different temperatures and I realise that this egg must have been cooked at a high temperature, in hot oil and very fast.

I could have chosen a cast iron pan, or black iron pan but I decided to try a carbon steel frying pan. It is lighter in weight than cast iron or black iron -this suit me as I don’t like heavy weight cooking pots and pans. It is sturdy and robust.

Out of our stock, I took a Master Class Induction Ready Non-Stick 20cm Fry pan Steel is a ferrous based metal so it will work on all heat sources including induction hobs.

The cooking is very easy- here goes……

First, put the olive oil in a pan and heat (so it covers the base of the pan). When it starts to smoke, add the egg and turn down the heat a little. Watch the egg spit and puff up in the pan gently lifting the edges of the egg so it doesn’t stick. Sprinkle a pinch of salt on it. When cooked, pour the olive oil from the pan onto a piece of toast (use this instead of butter) and then add the egg on top. Eat immediately.

Inspired by the performance of this pan, I have gone on to use a 20 cm Master Class Carbon Steel Wok. It is a really nice shape and makes the perfect, domed Spanish tortilla. You can pop the whole pan in the oven to brown off the top and finish the cooking.

What could be better than sitting down on a Sunday afternoon with a cup of tea and a pile of homemade madeleines?
If you are unsure what a madeleine is, it is a shell shaped sponge cake. Its origins lie in the Lorraine region of Northeastern France. The twentieth century novelist, Marcel Proust wrote about the madeleine in one of his literary works and created a new style of writing using “ streams of consciousness ” to convey a reality. When Proust talks about the madeleines dipped into tea: it is referred to as “the Proustian moment”.

You can’t really buy these cakes in the shops. You have to make them at home as they need to be eaten fresh- they are a homemade cake and they are simple and delicious. The beauty of this recipe is that you can make the batter in advance and it can last in the fridge for a day or so. When the time comes, you just put the oven on, prepare the madeleine tray and bake.

You will definitely have to invest in a madeleine tray, which can be bought in different sizes.( The recipe below is for the larger sized tray ). The shell shape sold gives the cake a crispy outside and a soft moist interior.

Makes 24
Preparation time: 20 unites plus chilling
Cooking time: 10-12 minutes

-4 eggs
-125g (4oz) caster sugar
-A few drops of vanilla essence
-125g plain white flour
-5ml (1tsp) baking powder
-pinch of salt
-125g (4oz) unsalted butter
-melted and cooled until tepid

1. Whisk the eggs, sugar and vanilla extract together in a bowl until pale and creamy and thick enough to leave a trail when the whisk is lifted.
2. Sift half the flour together with the baking powder and salt. Carefully pour in half of the melted butter around the edge of the bowl and gently fold in evenly until totally mixed. Repeat with the rest of the flour and butter. Cover and chill in the fridge for at leats 45 minutes
3. While the batter is chilling, brush the madeleine tray with melted butter, allow to set and then dust with flour.
4. Preheat the oven to 220C (425F). Fill each mould half full with the batter and bake for 10-12 minutes until well risen and golden brown. Ease them out of their tin onto a rack and cool for 10 minutes.

Toppings and fillings

-Lemon curd, orange curd or jam can be injected into the cake once cooked using a syringe such as the Kitchen Craft Flavour Injector
-Dip into chocolate
-Place a raspberry or blueberry in the centre of each cake before baking
-simply sprinkle sifted icing sugar over the baked cake
-experiment with your own flavours