Thursday, August 25, 2016

Stellar Rocktanium Fry Pan - Review

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Stellar Cookware Rocktanium 26cm Fry Pan

You've just got to love a non-stick fry pan that will saute on the hob and is happy to go into the oven too. This is a really good looking pan and the weight feels just right for a multitasker,

The pan sent to me for review measures 26cm and one of its stand out features is the tough non-stick due to a revolutionary new titanium-based formula Quantanium, and is free from PFOA. The 'stone' effect finish on the non-stick coating is scratch-resistant and comes with the Stellar 5 year guarantee.

There are five heavy duty frying pans in the range measuring from 20cm to 30cm. Made from thick aluminium for perfect heat distribution which avoids those annoying hot spots.

The base of the Stellar Rocktanium Fry Pan

The pan can be used on all hobs including induction.  Another great feature is the hollow cast riveted handle for strength and durability and the pan can be used in the oven up to a maximum temperature of 210°C.

I tested the pan by making Pan Haggerty, a very old British recipe, which is basically layered potatoes, onions and cheese. It is easy to make, requires using the hob (mine is induction), and is then finished off in the oven. The recipe can be quite challenging because you want those lovely brown sticky bits in the base of the pan for flavour but without the potatoes sticking.

Delicious Pan Haggerty fresh from the oven.......I covered the handle with a tea towel to remind me the pan handle is hot and to avoid burns.


Step by step Pan Haggerty......
Step by Step How to Make Pan Haggerty

You will need:

675g potatoes such as Maris Piper
1 onion sliced
100g extra mature Cheddar cheese, grated
25g Butter
1 tsp olive oil
Salt and Black Pepper

1. Slice the onion, add a small amount of butter tter and oil to the pan, cook gently for a few minutes to soften. Remove the onions from the pan.
2. Peel and slice the potatoes thinly.
3. Place a layer of potatoes onto the base of the pan, scatter over a few of the onions followed by grated cheese and season.
4. Layer the remaining ingredients finishing with a layer of cheese.
5. Cover the pan with foil and place into a 180°C oven for 45 minutes or until cooked through.
6. Remove the foil from the pan and continue cooking until the cheese is bubbling.

To see the range of pans please visit Stellar Cookware.

Disclaimer: We were sent the product for review.





Monday, August 22, 2016

Brioche Berry Pudding

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Berry Brioche Pudding

I wonder if the Olympians can indulge in a pudding this week as a reward? Or maybe they are programmed never to go anywhere near sugar. For those of us who like an indulgent dessert/pudding this is one of my favourites because it is as light as a feather to eat, quick and easy to make and reheats quickly in the microwave.

All you need is a sliced brioche loaf, which I mostly buy from Aldi, berries of your choice, eggs, sugar, milk and a pot of whipping or double cream.

Slice of Raspberry and Blackberry Brioche Pudding

You will need: large buttered ovenproof dish

1 small sliced brioche loaf about 200g
75g fresh raspberries
75g fresh blackberries
250ml semi-skimmed milk
250ml whipping or double cream
3 medium eggs
25g caster sugar
1 tsp vanilla extract
Icing sugar for dusting

1. Preheat the oven to 190°C.
2. Cut off the crusts. Lay half the brioche over the base of a 1.5 litre x 6cm deep ovenproof dish. Sprinkle over half of the raspberries and blackberries, cover with the rest of the brioche squares. Scatter over the rest of the berries.
3.Whisk the milk, cream, eggs, vanilla extract and sugar together in a jug. Pour the egg mixture over the top of the brioche and leave to soak for 5 minutes.
4. Put the dish into a deep roasting tin and pour boiled water into the tin to come halfway up the sides of the dish. Bake for 30 minutes until puffed and golden. Remove from the oven and the tin. Leave to rest for 10 minutes, dust with icing sugar, serve on it's own or with whipped cream.





Sunday, August 21, 2016

Judge Double Walled Latte Glasses - Review

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Judge Double Walled Latte Glasses

I like my coffee to stay nice and hot and usually pour boiling water into my coffee cup to help my drink retain the heat. With these double walled glasses I can bypass that step and pour the coffee and foamed milk straight into the glass knowing my drink is going to stay hot for longer. Both the glass and handle stay cool which is a great safety feature.

The glasses hold 275ml of liquid which in my terms is a double strength shot of coffee topped with foamed milk or to be a little more precise it is the same as my regular coffee cups.

Coffee Made in the Judge Double Walled Latte Glasses

Tried and Tested:  Both hubby and I really like these glasses on both functionality and looks.

The glasses come in a twin pack
Lightweight
Made from scratch resistant boroscilicate
Heat resistant to 100°C
Dishwasher Safe
RRP £13.50.
More sizes are available for either hot or cold drinks
For information regarding the range please visit Judge Cookware

Disclaimer: We were sent the product for review, all thoughts are our own.