Do you like chicken wings and chips as much as I do???  Do you hate the mess, agro and smell caused from deep frying???   Well, have I got a great kitchen gadget for you!!


 

We recently got a Tefal AW950040 Family ActiFry Fryer  in  Black from Argos.  This was something I had wanted for a very long time.  My friend Angie (may she rest in peace) had gotten one a couple of years ago and raved about how good it was. The Actifry Fryer is a machine that uses new cooking technology to create crisp fries and other foods with virtually no oil.  I love chips, but I don't love all the fat and calories in them, so they are a very rare treat in this house.

The first thing I cooked in the ActiFry Fryer was chips.  I just had to see if they were as good as promised.  I apologize ahead of time for the lousy photos. ( I hate the problems I  with natural light in these late autumn/winter months.)  Egg and Chips was on the menu.  Normally I do oven chips but this time I used the fryer and I have to say . . . they turned out really well.

 

I followed the instructions which came with the machine exactly and we were rewarded with nicely crisp, yet low fat chips!



You just cut up your potatoes, rinse and dry them and then pop them into the fryer with a spoonful of oil, measured in the oil measurer that comes with the machine.  Thirty minutes later you are the lucky recipients of crisp and golden fries, with very little fat added.  Every few minutes, I peered into the machine, and nothing much seemed to be happening . . . at first. The potatoes were being stirred by the revolving arm, very, very slowly.  It wasn't long though before that began to change!  It was rather amazing actually.



The Toddster is rather fond of an egg and chips supper every now and then and he was well pleased with  the way the chips turned out.  So was I.  Call me a happy camper.

But it is a rather large machine and I have very limited space in my kitchen . . . was the Actifry more than a one trick pony??  Next up Chicken Wings.   I adore chicken wings, but I don't adore all of that fat and those calories.    I especially love Chinese Chicken wings . . .



I created a batter using flour, corn flour, egg and some salt and cayenne.  I coated the wing pieces in this mixture, dumped them into the fryer, set the timer and let the magic happen.  At first I despaired that they would turn out . . . I literally had to stop watching it . . .

 

No need to fear however as thirty five minutes later we had crisp golden and spicy chicken wings!  Result!!



I created a spicy sweet sauce to toss them in so that they would be finger licking good.  I love sauced crisp wings.  Don't you? 



Created with honey, soy, fresh ginger root, muscovado sugar, rice wine vinegar and red chilies, this was the perfect sauce to toss with those crisp little babies.

 

I also added some chopped roasted peanuts and toasted sesame seeds for extra crunch, texture and flavour.  Oh boy, were these ever good.  I have some more chicken wings in the fridge and am going to hot wings next.  I can't wait!  (NO worries if you don't have an actifry, you can cook these tasty little wings the old fashioned way in hot oil.)




Once the wings are cooked, toss them into the saucepan with the sauce and add the chopped peanuts and sesame seeds.  The wings should be coated completely with the sauce and covered with the crunchy bits.  Delicious!

Note: for conventional cooking once you have the wings coated in the batter deep fry them in a pot of hot oil (177*C-193*C/350*F-380*F) until crisp and cooked through.  Drain well on paper towels and then toss with the sauce as above.



Guess who else is a fan of the Acti Fry??  I am in good company.   Just sayin is all . . .



The Tefal Actifry Family can hold up to 1.5kg enough to feed the whole family! The unique patented technology makes for healthier crisps and chips without those horrible greasy odours. One spoon of oil to cook your favourite fresh food with no preheating. The transparent lid makes it easier to see your food as it cooks.   All removable parts are also dishwasher safe, which makes cleaning up a breeze.   If I could find one thing wrong with it, it would be the size of it as it is rather hefty, but the results I got using it more than make up for that one simple drawback.

Right now you can buy one at Argos for £149.99, which is a saving of  £70 from off the regular price of  £219.99.  Is it worth it??  I think so.

I was really happy with the service from Argos as well.  Delivery was quick and everything arrived in short order and perfect shape. 



Colour me happy!!

I was recently sent a beautiful cookbook . . . Great Homemade Soup's, a cook's collection, by Paul Gayler.  I am no stranger to Paul Gayler's cookery books.  I already own three of them, and love them so I was really pleased to have been given the offer of this one.  I knew I was in for a real treat and I was not disappointed.

In this gorgeously presented book Paul shares a comprehensive collection of over 100 of his most appetising soup recipes alongside recipes from guest chefs including Daniel Boulud, Antonio Carluccio, Chris and Jeff Galvin, Tom Kerridge, Atul Kochhar, Pierre Koffman and Susan Spicer.



It brings you through the whole range of soupery, from basic equipment and stocks, broths and consommes, smooth and creamy soups, hearty soups, traditional soups, exotic concoctions and chilled soups.  There is something in this lovely book to suit any taste and budget, with clear and concise instructions and beautiful imagery.



Each recipe has a full colour and mouth watering photograph to accompany it (photography by Lisa Linder.)

I found the first chapter which included a brief introduction to soups, their classification, the equipment needed, some information on garnishes, accompaniments and soup toppings before detailing in step-by-step Masterclasses how to make perfect homemade soup stocks, the fundamental base to every good soup to be very informative and my favourite chapter.   There was so much to learn about soup in there . . .  and I like to think that you are never too old to learn something new.



Amongst the many soups on offer you will see such tasty delights as . . .

• Cauliflower soup with brie toasties
• Roasted pepper and aubergine soup
• Carrot, pineapple and ginger soup
• Jamaican pepper pot soup
• Soupe a l'oignon gratinee

And that's only the tip of the iceberg. Of course the proof of the pudding is always in the eating and I would never recommend a cookbook to you if I hadn't tried at least one of the recipes included.  It was really difficult to make up my mind with this book as everything looked so delicious, but I finally narrowed it down to one.



I chose his recipe for Italian Wedding Soup.  Not only did it look beautiful, but I had everything in the house that I needed in order to make it.   I had never had Italian Wedding Soup before and I was keen to try something different.



The instructions were concise and easy to follow.  Even though it was not something I had ever eaten, I knew exactly what I was supposed to do.  None of the ingredients was outrageous or difficult to find.  In fact I already had all of them in the house, although I did substitute Cavolo Nero for the lettuce, because that is what I had and what I thought would look prettiest, and I think food should be pretty don't you?



It went together beautifully . . . and the end result was a lovely soup.  Hearty enough to be a main meal once I added crusty bread on the side.  The Toddster who usually loves his soups creamy and thick, declared it to be one of the nicest soups he had ever eaten.  So in short . . . this was a real winner!




First make the meatballs.  Combine all of the ingredients, mixing well with your hands, in a bowl.  Season to taste and then place in the fridge to chill for an hour.  Remove from the fridge at the end of that time and then using wet hands roll into 1 inch balls.

Heat a large frying pan with 2 TBS of the oil over medium low heat.  Add the meatballs and cook, for 5 to 8 minutes, or until golden all over.   Remove with a slotted spoon to some paper towels and set aside.

Using a clean pan, over medium heat, heat the remaining oil.  Add the onion, garlic and chilli flakes and reduce heat.  Cook, stirring until softened, for about 10 minutes.  Pour the stock over all, bring to the boil and then reduce to a simmer.  Add the pasta and the escarole and simmer for 10 to 12 minutes, or until the pasta is al dente.  Add the meat balls to the broth and simmer for about 5 minutes longer.  Sir in the parsley.

Whisk together the egg and Pecorino Romano in a bowl.  Slowly pour this mixture into the soup, stirring continuously and always in the same direction with a wooden spoon as you pour..  Simmer for 30 seconds over the lowers heat to cook the eggs and thicken the soup slightly.  Taste and adjust seasoning.  Divide between heated bowls and serve immediately!



This was an amazing collection of soups in just one place. The author has done a great job at collecting and sharing a wide array of soups from every part of the world that will warm you inside and out.  All-in-all this is a comprehensive cookbook with amazing images throughout that will leave your mouth watering.  I give this book 10+ and highly recommend it for anyone's cookery book collection.  It would make a fabulous gift for the foodie in your life, especially if you are wanting them to make you some tasty soups to indulge in!

Book: Great Homemade Soups: A Cook's Collection
Author: Paul Gaylor
Publisher:  Jacquie Small LLP, 74-77 White Lion Street, London N1 9PF
ISBN: 9781909342231
Publication Date: 17 October 2013
Cover: Hardback
RRP: £25 UK, $30 US

 

Did you notice that beautiful cast iron casserole I was using to make my soup in???  I know isn't it gorgeous.  It is a part of the Pro Cook line of cast iron Casseroles. 



I was recently sent the ProCook Turquoise Cast Iron Casserole20cm / 2.9L Round Casserole Dish to try out and I have to say I am loving it.  I already had a much higher priced "luxury" brand cast iron casserole dish and I was keen to compare the two.  I have to say in all honesty, I can't see a difference . . . except in the price.  Seriously.   I can't speak for it's value over long term use as I have only had each of these casseroles a short time, but so far they have both performed equally.

The Pro Cook traditional cast iron range is built to last a lifetime. Hand cast from molten iron giving incredible strength and durability, topped with smart, stainless steel knobs, cast iron handles and enameled inside and out with turquoise and cream for a stunning, self-basting finish and excellent heat retaining properties.

Suitable for hob and oven cooking and for all cookers including induction, this range is ideal for long, slow cooking so you can just pop it into the oven.

One of the drawbacks would be that they are not suitable for dishwasher use.  But even Le Creuset recommend that you only wash in the dishwasher with caution.  They come with a full 25 year guarantee. (Le Creuset offers a lifetime guarantee.) Right now you can purchase this same one on their page for £32 a reduction from the regular price of £64 on the high street.

The Pro Cook Oven to Table line of Cast Iron Cookware comes in a wide range of sizes and colours and I truly feel they are good value for money spent.   I could honestly see NO discernable difference in performance between the more expensive brand cast iron cookware and this reasonably priced brand.   I highly recommend.

 

I hid a few bananas from the Toddster this week so I could bake with them.  I am not overly fond of fresh bananas, unless they are sliced on top of my rice crispies or sitting beneath a blanket of custard, or in a banana cream pie.  I love baking with them most of all. 




If you were to offer me a bowl of fruit and there was only one apple in it and the rest were bananas . . . I'd take the apple every time.  Todd, on the other hand, loves bananas, and as soon as he sees them starten to really ripen he is in a mad rush to eat them all up before they go "bad."  I can't tell you the number of times I have wanted to bake something with banana in it only to see Todd sitting in his chair munching on the last banana! 





Hence my need to hide a few bananas . . . so I can bake.  Lovely goodies such as Banana, Cranberry and Walnut Loaf.  This is so good that my neighbor asks me to bake him one each Christmas.  Or my Fully Loaded Banana Chip Muffins.  Oh so scrummy.  Sour Cream Banana Loaf.  So moist and delicious.  My ex boss wanted me to bake it for him every week.  He loved it toasted and buttered for breakfast.  If you put the word Banana into the search block in my right hand column, you will find lots of banana delights.  Each one scrummier than the last!



We love this Banana Crumb Cake.   It's moist and delicious and has a ribbon of scrummy crumb through the centre, which kind of turns caramel-like . . . and then a crunchy crumb topping that is moreishly buttery.  Altogether this is a real winner.



It only keeps a couple of days though . . . which if you had a large family wouldn't be a problem as this disappears like water . . . but . . . if there are only two of you, like there is in our house, you will want to cut it into single servings, wrap well and freeze, for up to two months or so.



I don't see any problem in that.  It's nice to have some cake in the freezer for when the urge hits . . . especially when it's a delicious Banana Crumb Cake!  Enjoy!



Mash the bananas until they are liquified in a large bowl.   Add the butter to combine and then beat in the eggs, sugar and vanilla until mixed well.  Add the flour and milk alternately, beginning and ending with flour.  Pour half of the batter into the prepared pan.  Top with 1/3 of the crumb mixture.  Cover with the remainder of the batter.  Sprinkle the remaining crumb mixture over top evenly.

Bake for 50 to 55 minutes (mine took an additional 15 minutes) until the centre is set and a toothpick inserted in the centre comes out clean.  Allow to cool for 10 minutes.  At the end of that time dust with icing sugar if desired.  Whisk together the glaze ingredients until smooth and then drizzle them decoratively over the top of the cake.

Cut into squares to serve.  This may be served warm or cold and will store in an airtight container for up to 2 days.  It also freezes well.

Note:  If you bake in an 8 inch square pan you can cut into squares to serve and you will get approximately 4 decent sized servings, or 8 smaller ones..

Look at what I was recently sent as a thank you from the Zeo people.   A bottle of Tingle Bells, their newest tingling sensation, just in time for the holidays. The flavour of crisp winter berries and warm mulled spices, combined with an eclectic mix of fruits and botanicals. Made without using a single artificial ingredient and only 45 Kcals a bottle.



And look . . . when you shake it all these gold swirls move up through it like a lava lamp!  Coolio!  

New for the holidays, this  is ZEO’s first ever limited edition.With a mesmerising effect created using an all natural gold mineral and flavoured with winter berries and mulled spices, it offers a guilt-free tingle for the festive season. 

With it's combination of sweet fruit and warming spics, from the moment Tingle Bells touches the lips the sparkling soft drink creates a tingling taste sensatio.  Not at all unpleasant and very tasty.  I know what I am stocking up with for our holiday tipple this year!

Thanks Zeo!   Love, LOVE, LOVE!

Halve the radishes and tomatoes.   Drop them into the bowl as well.   Heat the olive oil in a skillet. Once it is hot cook the sliced cheese on both sides for about one minute per side until golden brown.   Add to the salad and mix all together gently, adding the flat leaf parsley leaves.  Serve immediately.

I have to say I adored the flavour of Milky's Halum Cheese.  Uncooked, it was mild with a nice texture, slightly squeaky like cheese curds.  Grilled simply in some olive oil, it took on an almost buttery flavour which was incredibly moreish.  I could have eaten it on it's own without any salad or other accompaniments.  In fact . . . the bits that I didn't use in the salad, quickly disappeared as Todd and I couldn't stop picking at them.

Reasons why people love Halum:

• Fantastic flavour
• Versatile and simple to cook with
• Excellent shelf life
• Made in Britain using all British ingredients
• Low food miles
• Made with fresh milk
• Less salt than Cypriot alternative
• Hand-folded from a traditional family recipe

Milky's is a family owned Lebanese and Mediterranean dairy run by Nabil & Youssef Assi in Wembley, London.  It produces fresh Mediterranean cheeses and yoghurts on a daily basis using fresh cow's milk from farm supplier Harefield using non-animal renet making our products suitable for vegetarians.  Established over five years ago, Milky's is the leading supplier of dairy products to Arabic restaurants and delicatessens in the UK.  Fresh milk, a touch of fine sea salt, citric acid make its Great Taste Award winning white soft cheese. Milky's only use non-animal Renet in their cheeses which makes them ideal for vegetarians.

Milky's Halum Cheese is available at Waitrose.

Many thanks to the Milky people for sending me this gorgeous cheese to try.   We here in The English Kitchen just loved it!