Wednesday, August 20, 2014

Ecocook Cookware by Premier Housewares - Review

This fabulous 30cm saute pan with lid will look amazing in all kitchens, I know it does in mine.  I have a bright orange microwave and like mixing and matching all the latest colours.  If lime green isn't your colour of choice, the pans are also available in classic black or red.

The saute pan is available in various sizes and there are saucepans to match.  The pans are Good Housekeeping Institute approved and so you know they are a winner.

What makes the pans so special? The white ceramic nonstick coating is free from toxic chemicals, PTFE and PFOA free, can with be heated to 280oC and doesn't blister or crack. The outside of the pans are coated aluminium and are very efficient heat conductors.  I was surprised how lightweight the pan is but it feels solid and sturdy, the handle has been designed so that you can get a solid grip.

All the pans over 20cm are induction ready or they can be used on gas, electric, ceramic or halogen.  I use induction and the pan works perfectly on my hob.

I made a stir fry with a couple of bags of stir fry vegetables from the supermarket.  The huge pan can easily be used as a wok. It is super efficient requires very little oil and washes up easily too.

Stir Fry with very little oil used
Marinaded chicken being cooked through
Silicone or wooden tools are recommended
to keep the non-stick surface in the best condition possible
2 chicken breast fillets chopped
2 bags of ready chopped stir fry vegetables
vegetable oil
2 cloves of garlic, crushed
small piece of ginger grated
4 tbs of white wine
3 tbs of brown sugar
4 tbs of dark soy sauce

1. Add the garlic, ginger, white wine, sugar and soy sauce to a small bowl and mix together.  Pour some of the mixture over the chopped chicken breast fillets and leave to marinade for 1 hour.
2. Pour the marinade into a small pan and cook until it thickens.
3. Fry the marinaded chicken until cooked through.  Tip into a dish and leave to one side.
4. Add a small amount of vegetable oil to the pan and tip in the bags of stir fry vegetables, cook for a few minutes.  Return the chicken to the pan and reheat.  Pour over the thickened stir fry sauce.
5. Serve either with cooked fried rice or cooked noodles.

The recommended price for the 30cm saute pan with lid £32.99 and is available from all good high street and online cookshops.

The Ecocook range is by Premier Housewares.

Disclaimer:  I was sent the product for review and wasn't asked to write a positive review. Thank you for the review sample.

Tuesday, August 19, 2014

Jamie Oliver Personalised Antipasti Serving Board - Review

The lovely people over at have sent me a personalised Jamie Oliver Antipasti Serving Board to review.

I'm more than delighted receiving something for review which is great quality and it's got my blog name on too - a win win for me.....

If you've been to a Jamie Oliver restaurant or someone you know is a bit of a Jamie fan what could be nicer than sending a personalised gift that can be used for many, many years to come or even treat yourself. You can even put two tins of Italian tomatoes on the table, place the serving board on top and replicate that restaurant experience at home.

The board is too good to put away in a cupboard,
it can be displayed in the kitchen using the useful hanging loop

  • Approximate Measurements:
  • Total length 51.5cm
  • Board length 37cm
  • Width of board 20.5cm

My serving board was packaged superbly and it arrived quickly too.

It felt a little autumnal first thing this morning and soon we will all be thinking about Christmas Gifts...........

To see the antipasti board please visit where you will find lot's more all year round personalised gifts.

Disclaimer:  I was sent the product for review purposes, all thoughts are my own - thank you for the review sample.

Sunday, August 17, 2014

Mini Lemon Cheesecakes - Recipe

The inspiration for these mini desserts - yellow diamonds!
The way to a man's my case my hubby loves jelly! He went to a posher school than me, they had an amazing school cook who made wonderful nursery puddings. He would happily eat nursery puddings and jelly and ice cream every week if I let him.

This lemon cheesecake is my hubby's favourite, it's a little retro using jelly instead of gelatine as a setting agent, but in this recipe it works really well, although to make the cheesecake layer less sweet simply cut down on the amount of sugar. I mostly make this dessert in a 20cm loose base sandwich tin for a low faff dessert but mini desserts always look really pretty.

You will need:  silicone cupcake tray

Makes: 8

170g Hobnob biscuits crushed
100g butter
Half a 1 pint lemon jelly
225g full fat cream cheese (not low fat)
55g caster sugar
grated zest of a lemon
juice of a lemon
1-½ to 2 tsp arrowroot
30g caster sugar
yellow food colouring (optional)
For the decoration:
Half a 1 pint lemon jelly

1. Place the biscuits into a bowl and crush using the end of a rolling pin(no fancy kitchen equipment needed here). Melt the butter.  Add the melted butter to the crushed biscuits.
2. Put the silicone tray onto a sturdy metal tray.  Divide the biscuit crumb mixture between the cavities. Press down with a spoon. Place in the fridge for a couple of hours to chill.
3. Boil the kettle, add half the jelly tablet to a jug and make up to ¼ pint with hot water.  Stir to dissolve the jelly.  Cool and then place the jug in the fridge to chill until it is the consistency of unbeaten egg white.
4. Beat the cream cheese with the caster sugar and lemon rind.  Gradually whisk in the chilled jelly.  It will go lumpy but keep on beating with a hand whisk and it will become smooth.  Remove the cupcake tray from the fridge and fill the cavities nearly to the top with the cream cheese/jelly mixture making sure there is a space for the topping. There will be some cream cheese mixture left over when you make individual cheesecakes.  If making the 20cm cheesecake all the mixture will be used up.  Place the silicone tray back in the fridge to chill until the filling is set.
5. To make the topping: Make the lemon juice up to ¼ pint with water.  Place the arrowroot into a basin and mix with some of the liquid to make a smooth paste, add the rest of the liquid and the sugar. Pour into a small saucepan, bring to the boil whilst stirring to prevent lumps.  Boil to produce a clear mixture.  Remove from the heat, add the butter and a little yellow food colouring.  Let the mixture cool.
6. Take the cheesecakes from the fridge.  Spoon the sauce over the top.
7. Place the cheesecakes into the freezer to partially freeze, this will make it easier to remove them from the moulds.
8. In the meantime, make up the other half of the lemon jelly to ¼ pint as before.  Pour into heart shaped silicone moulds.  Chill down and then place in the freezer.  Remove from the freezer and take the hearts out of the mould.
9. Take the cheesecakes out of the freezer and remove from the moulds, place on individual plates to return to room temperature.  Place a heart on each plate.
10. Decoration: Half a lemon jelly dissolved in ¼ pint of hot water. Place on a tray and chill in the fridge until set, remove from the fridge and chop to make 'diamonds'.

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