30 Aug 2016

Judge Glass Cafetiere with Stainless Steel Lid - Review

Judge Glass Cafetiere

As a non tea drinker I like to start the day with a cup of delicious warming coffee. The cafetiere is here to stay and it's a quick and convenient way to enjoy a delicious coffee at home. A cafetiere looks homely on the breakfast table and is also the perfect way to end a delicious meal at any time of the day.

We all have our own way of using a cafetiere but I like to use 7g to 10g of coffee per cup. I live in an area where the water is very hard and coffee always benefits from using filtered water. Pour 'just off the boil' water over the coffee to wet the grinds before filling the cafetiere with water. Leave for approximately 4 minutes before plunging and pouring the perfect coffee!

The Judge cafetiere has a fine mesh filter within the plunger which is replaceable and can be taken apart for washing.

Cafetiere Plunger and Mesh

Tried and Tested: We tested the 6 cup cafetiere with a coffee that has been ground especially for cafetieres (a coarse grind) and this ensures the plunger can be used with minimum resistance.  Pours cleanly and is easy to rinse out ready for the next coffee.

Looks classy
Borosilicate glass
Scratch and stain resistant
Polished stainless steel lid
Base removes for washing
Mesh filter within the plunger is replaceable
Available in 350ml/3 cup/2 mug - 700ml/6 cup/3 mug - 925ml/8 cup/4 mug
Dishwasher safe
RRP 3 cup £22.40/6 cup £27.30/8 cup £28.56
Stockist: Connaughtonline

For more details please visit Judge Cookware

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

25 Aug 2016

Stellar Rocktanium Fry Pan - Review

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 on 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.

22 Aug 2016

Brioche Berry Pudding

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.

15 Aug 2016

Bread Made in a Banneton Proving Basket

Bread made in a banneton proving basket

Some time back I bought a banneton, it's been sitting in the cupboard waiting patiently for me to do some online research and get some use out of it.

The  first thing I found was that it has to be 'seasoned' otherwise the bread will stick for ever and a day. Here's how I did it - take a clean spray bottle and spray the inside of the banneton. Now dust the inside with cornflour. Hold the banneton by it's edge and keep on turning it round until the inside is coated and the excess falls onto the work surface. Leave to dry.

My first attempt was a bit rubbish but not to be outdone I had another breadmaking session and whilst I'm not saying it's perfect, I was more than a bit chuffed with my attempts.

Bread which has been baked until black and slashed to within an inch of it's life with intricate patterns adorn galleries on Instagram and whilst I may have bread envy I'm more than happy with my efforts.I decided against slashing the bread in case the dough deflated, maybe next time..... At least the dough came out!

Sliced bread made in a banneton

Instructions are for making in a stand mixer - Thermomix instructions in italics

7g sachet easy-blend yeast
or 15g fresh yeast
500g strong white bread flour, plus extra for dusting
2 tsp salt
1 tsp sugar
2 tbsp olive oil
300ml lukewarm water

You will need: round banneton which has been well floured and the excess tipped out.

1. Tip the flour into a mixing bowl. If using easy blend dried yeast, stir this into the flour. For fresh yeast, crumble it and rub into the flour  Add the salt and sugar.
Add the fresh yeast (defrosted to room temperature if previously frozen) to the jug with the water 2 min/37°C/speed 1.
2. Mix the oil into the 300ml lukewarm water and pour into the dry ingredients.
Now add the olive oil, salt and flour. Knead 4 minutes.
3. Fit the dough hook to the stand mixer. Mix on a slow speed for 10 minutes until smooth and elastic.
4. Tip out the dough onto an oiled silicone mat. Shape into a round and place into a greased bowl. Cover with oiled clingfilm and leave in a warm place for 1 hour until double in size.
5. Remove the risen dough from the bowl and knock back until smooth.  Shape into a round and place upside down in a floured banneton.  Cover with clingfilm and rise for 30 minutes in a warm place.
6. Preheat the oven to 200°C.
7. Perhaps not a conventional way to remove the dough from the banneton but my way - place a piece of baking paper over the risen dough, take a baking sheet and place over the baking paper, tip over and the dough should come away easily.
8. If you wish slash the bread with a very sharp knife and bake for 40 minutes until cooked through and brown. Transfer to a wire rack to cool.