Yayy!! It's the weekend!! And a Bank Holiday weekend at that! I know I don't work full time anymore and don't really have all that many pressing issues in my life during the week, except for whatever work I make for myself and my church duties, but I still like to pull out the stops a bit at the weekend, like anyone.
I just love fresh Spring asparagus. I don't eat asparagus any other time of the year because there is just no comparison in flavour. I believe in eating seasonally. I don't think asparagus that has been shipped over from Peru in the depths of winter has any flavour at all really. The taste never justifies it's high price in my opinion!
There is nothing us Brits love more than a good old-fashioned BBQ. Whatever the weather, nothing beats gathering friends and family together to enjoy tasty grilled treats. This year’s BBQ Week runs from 23rd – 29th May, coinciding with the Bank Holiday in May and Memorial Day in the US, providing the perfect opportunity to experiment with a variety of recipes, and lucky for you, Newman’s Own is here to lend a helping hand.
With a selection of sauces, rubs, marinades and dressings from Newman’s Own, you won’t want to BBQ without them. Get to the grill this BBQ Week and impress your guests with a selection of mouth-watering recipes ranging from honey turkey burgers to fiery bourbon chicken wings. (All the post-tax profits from Newman’s Own products go to the Newman’s Own Foundation, with over £1 million already being donated to a wide range of charities in the UK alone and over £250 million donated worldwide.)
Let's start off with Fiery Bourbon Chicken Wings served with a cooling Blue Cheese Dip! I adore chicken wings. If chicken wings are on the appetiser menu, they are my choice every time!
I am always up for chicken. Its not something I ever get tired of. I could eat it every night of the week. I'm not fussy about which part I eat either . . . I love the thighs, I love the breasts, I love the wings.
I adore roasted chicken, fried, baked, simmered . . . I just love chicken in any way shape or form!
I was really excited when I found a video on YouTube of Jamie Oliver making some really simple, and tasty Parmesan Chicken Breasts with Crispy Posh Ham!
I was really excited when I found a video on YouTube of Jamie Oliver making some really simple, and tasty Parmesan Chicken Breasts with Crispy Posh Ham!
It looked quick, easy and so delicious! I'm always looking for different ways to cook chicken breasts. They are like a blank canvas that takes to all sorts of flavours and textures.
Of course that is one of Jamie's talents isn't it???
He makes cooking look fun and easy, and delicious as well! He's done a lot to inspire young people to want to cook and to eat better!
I made this for our supper last night and it was fabulous!
This would work very well served up with some mash and a vegetable, or even alone with a tossed salad. It was moist and delicious and had a wonderful crust of crispy ham. Oh so yummy!!
*Parmesan Chicken Breasts with Crispy Prosciutto*
Serves 2
Printable Recipe
Moist and tender chicken underneath a crust of crisp Prosciutto ham and meltingly tasty Parmesan cheese. What's not to like?
30g of freshly grated Parmesan Cheese (about 1/3 cup)
2 sprigs of fresh thyme
2 skinless boneless free range chicken breasts
freshly ground black pepper
1 unwaxed lemon, finely grated zest
6 slices of prosciutto
olive oil
good quality balsamic vinegar
Place your chicken breasts between some sling film and bash them out with a rolling pin so that they are an equal width throughout. Sprinkle each with some freshly ground black pepper and a little freshly grated lemon zest. sprinkle the leaves of one sprig of thyme over each. Cover with the Parmesan cheese, dividing it equally amongst the chicken breasts. Lay 3 slices of prosciutto over each breast, overlapping them slightly and covering the cheese. Drizzle with a little olive oil and sprinkle with the remaining thyme leaves.
Put a non stick frying pan over medium heat. Carefully transfer the chicken breasts to the pan, prosciutto side down. Cook for 3 minutes on each side, turning halfway through the cooking time until the ham is crispy and the chicken is cooked through.
If desired drizzle with a bit of balsamic vinegar and some olive oil to serve.
Any guesses on what my absolute favourite cookie of all time is??? No, it's not custard creams, oreos, chocolate chip or even shortbreads . . .
It's the humble, peanut butter filled, peanut butter flavoured oat cookie from Canada called . . . "Pirate Cookies!" I just love that wholesome crisp oatmeal cookie (slightly peanut butter flavoured) and that yummy peanut buttercream filling. Oh, nothing on earth tastes better with a glass of milk.
I like to pull them apart and lick up the frosting and then eat the cookie part. I like to dip them in milk and let them get soft and then eat that scrummy milk soaked goodness . . .
I like to eat them just as they come . . . two crispy layers . . . soft filling . . . Nom Nom!
I love to eat them anyway I can get them . . . only problem being . . . there is no such thing as a Pirate Cookie here in the UK . . . there is not even any biscuit that it close to being a Pirate Cookie.
My waistline is completely ok with that fact . . . but oh boy . . . you never know just how much you are going to miss something until it's way beyond your reach.
My waistline is completely ok with that fact . . . but oh boy . . . you never know just how much you are going to miss something until it's way beyond your reach.
I have been missing Pirate Cookies for nigh onto 16 years now . . . that's a long time to miss something.
Ok . . . so I have had the occasional fix when I happen to fly home for visits . . . but its not near often enough, truly. I love them that much.
Ok . . . so I have had the occasional fix when I happen to fly home for visits . . . but its not near often enough, truly. I love them that much.
I've tried bringing some home with me in my baggage . . . but they can get all crushed . . . not nearly as satisfying as crunching down your own biccies!
This week I decided to try to make my own . . . I baked oatmeal cookies largely based on an old recipe . . . I substituted some of the butter with peanut butter.
This week I decided to try to make my own . . . I baked oatmeal cookies largely based on an old recipe . . . I substituted some of the butter with peanut butter.
It worked. I had some lovely peanut butter flavoured oatmeal cookies.I created a peanut butter flavoured buttercream filling.
I sandwiched that yummo peanut butter flavoured buttercream filling betwixt two of those scrummy oat cookies.
I fell in love. Mr Christie . . . you DO make good cookies . . . but these are better.
The end.
*Homemade Pirate Cookies*
Makes 18
Printable Recipe
Something which I have always missed from home . . . now I don't have to miss them anymore.
For the cookies:
75g of plain flour (3/4 cup)
1/2 tsp bicarbonate of soda
1/2 tsp of baking powder
1/2 tsp salt
8 TBS unsalted butter, at room temperature
90g of creamy peanut butter (1/2 cup)
96g of caster sugar (1/2 cup)
100g of soft light brown sugar (1/2 cup packed)
1 large free range egg, at room temperature
1 tsp vanilla
81g of quick cooking oats (1 cup)
For the filling:
3 TBS unsalted butter
90g of creamy peanut butter (1/2 cup)
130g of icing sugar, sifted (1 cup)
3 TBS heavy cream
Preheat the oven to 180*C/350*F/ gas mark 4. Line two baking sheets with parchment paper.
Whisk togethet the flour, soda, baking powder and salt. Set aside.
Cream together the butter, peanut butter and both sugars, until light and fluffy. Beat in the egg and vanilla. Mix in the flour mixture and then stir in the oats, beating briefly to combine. Scoop out using a small cookie scoop (approximately 1 heaped TBS) and drop onto the prepared baking sheets, leaving 2 inches in between each for spreading. Bake for 10 to 12 minutes, until the cookies are golden brown and the edgese are set. Allow to cool on the baking sheets for five minutes before removing to a wire rack to finish cooling.
Make the filling by beating together the butter, peanut butter and icing sugar at medium speed until smooth. Add the cream and beat until fluffy. Put together the cookies into pairs with some of this filling in between. Press the filling to the edges. Store in an airtight container.
Oh yes . . . I will still be induging my fill the next time I fly back to Nova Scotia, but . . . it's nice to know that in the meantime I can still create a fabulous almost there substitute!!!
I fell in love. Mr Christie . . . you DO make good cookies . . . but these are better.
The end.
*Homemade Pirate Cookies*
Makes 18
Printable Recipe
Something which I have always missed from home . . . now I don't have to miss them anymore.
For the cookies:
75g of plain flour (3/4 cup)
1/2 tsp bicarbonate of soda
1/2 tsp of baking powder
1/2 tsp salt
8 TBS unsalted butter, at room temperature
90g of creamy peanut butter (1/2 cup)
96g of caster sugar (1/2 cup)
100g of soft light brown sugar (1/2 cup packed)
1 large free range egg, at room temperature
1 tsp vanilla
81g of quick cooking oats (1 cup)
For the filling:
3 TBS unsalted butter
90g of creamy peanut butter (1/2 cup)
130g of icing sugar, sifted (1 cup)
3 TBS heavy cream
Preheat the oven to 180*C/350*F/ gas mark 4. Line two baking sheets with parchment paper.
Whisk togethet the flour, soda, baking powder and salt. Set aside.
Cream together the butter, peanut butter and both sugars, until light and fluffy. Beat in the egg and vanilla. Mix in the flour mixture and then stir in the oats, beating briefly to combine. Scoop out using a small cookie scoop (approximately 1 heaped TBS) and drop onto the prepared baking sheets, leaving 2 inches in between each for spreading. Bake for 10 to 12 minutes, until the cookies are golden brown and the edgese are set. Allow to cool on the baking sheets for five minutes before removing to a wire rack to finish cooling.
Make the filling by beating together the butter, peanut butter and icing sugar at medium speed until smooth. Add the cream and beat until fluffy. Put together the cookies into pairs with some of this filling in between. Press the filling to the edges. Store in an airtight container.
Oh yes . . . I will still be induging my fill the next time I fly back to Nova Scotia, but . . . it's nice to know that in the meantime I can still create a fabulous almost there substitute!!!
I found the cutest little baby bell peppers in the store today and I just couldn't resist picking them up! I am such a sucker for baby anything . . . kittens, puppies, duckings . . . baby vegetables!!
Another cookery book I received recently for review is Healthy Speedy Suppers, by Katriona MacGregor. Bursting with quick, simple and deliciously healthy recipes, Healthy Speedy Suppers will inspire anyone who feels too tired or busy to cook at the end of the day.
Katriona MacGregor started her Speedy Weeknight Suppers column for The Telegraph online in 2013, after a move back to exhausting London office life caused a slump in her diet. Resolving to break away from eating ready meals and cheese on toast every night, she began developing recipes that took no more than 40 minutes to make, were packed with good quality, wholesome ingredients, and tasted fantastic.
It is brimming over with advice for those who are short on time but stillwant to eat nutritiously and how to stock a healthy larder. There are Six tasty chapters of recipes including . . .
Soups and Salads - Nineteen delicious recipes including such fabulous delights as Little Gem, Cucumber and Rocket Soup, Asparagus, Broccoli and Proscuitto Salad wih Caper and Herb Dressing, Roast Carrot, Tomato and Dill Soup, Prawn, Courgette and Coriander Salad. Who knew healthy could be so delicious!
Poultry - Fourteen Tasty Delights . . . Soy Roast Chicken Legs with Butternut Squash and Red Peppers, Pheasant, Coconut and Tamarind Curry, Honey and Mustard Glazed Poussin, Duck Breasts with Peaches and Balsamic Vinegar to name but a few. Totally tempting to the tastebuds.
Meat - Sixteen tantalizingly delicious sounding meaty meals including Pork, Courgette and Broccoli Stir Fry, Paprika Pork with Red Peppers, Corned Beef Hash with Roast Tomatoes, Lamb with Bashed Peas and Tomato & Mint Salsa.
Fish - Fifteen Oceanic Delights including Sea Bass with Thai Vegetables, Moroccan Fish Tagine, Spicy prawn and Tomato Spaghetti, Garlic Roast Salmon with Courgettes and Olives. Can't wait to get stuck in!
Grains, Pulses & Vegetables - 18 delicious recipes using these as their main ingredient. Fabulous sounding dishes such as Chickpea and Black-eyed Bean Chilli, Courgette, Cherry Tomato and Goats Cheese Frittata, Quinoa, Courgette and Herb Cakes, Butternut Squash, Chestnut and Sage Risotto to name but a few.
And finally . . .
Dips, Sauces & Dressings - Eight different dips, sauces and dressings including Butterbean and Pumpkin Seed Hummus, Grainy Mustard Mayonnaise, Beetroot and Walnut Dip and Watercress Sauce, just for starters.
No surprise . . . no desserts. Boo Hoo, but then again, unless you are talking about eating a fresh piece of fruit there are not too many healthy desserts are there really.
The recipes are fresh, seasonal and nutritious and showcase a broad range of influences from around the world. Ingredient lists are short, prep is kept to a minimum and the methods are relaxed, often featuring one-pot or one-tray cooking. All of them have been put to the test at home after a busy day in the office, and the ingredients are easy to find and can be scooped up on the way back from work. Ranging from the summery Strawberry, Fennel & Chicken Salad, to warming Aubergine & Red Lentil Curry and zesty Sea Bass with Thai Vegetable Noodles, there is something here for every mood, diet and seasons.
Most of the recipes are wheat and dairy free, and are all naturally low in fat, sugar and refined carbohydrates. Also included are a guide to larder essentials, suggestions for leftovers, ingredient substitutions and simple variations. This is truly a one-stop cooking resource for stressed, busy people.
I, for one, can't wait to get stuck in!
Food writer and chef Katriona MacGregor has been cooking, thinking and writing about food since she was able to wield a wooden spoon. Leith’s trained, she has worked all over the country in restaurants, private houses and cookery schools both cooking and designing recipes.
I wanted to tell you about a new book I recently received today, entitled Ultimate Family Wellness, by fitness guru and trainer, David Kirsch. The No-Excuses program for Diet, Fitness and Lifelong Health.
David Kirsch is the trainer behind Jennifer Lopez’s killer physique, and in this book he delivers easy-to-follow tips for leading a healthier life. This fabulous guide is a wonderful go-to source for five-minute workout fixes and delicious, yet efficient, fat-burning meals. His 5-5-5 exercise and nutrition philosophy (follow it and lose five pounds in five days) is definitely one to note.
It is divided into 5 Main chapters.
What is the 5-5-5 Program and the Ultimate Family Wellness plan - This chapter outlines the plan, explaining all the details of the plan and how to implement it in your life.
Chapter 2 - Exercising and Activities. Exercises for the 5-5-5 program. Detailed photographs and in-depth advice for a wide variety of exercises and activities designed to get both you and your family off your bums and on the road to fitness.
Chapter 3 - Nutrition Food and Family. The importance of family rituals, Five rules for optimimum nutrition, the ABC's of Nutrition, Debunking Food and Nutrition Myths, David's Top Ten Superfoods.
Chapter 4 - Cooking with Your Kids (My favourite chapter) This is the recipe chapter, containing a multitude of Nutritious and Healthy recipes to take you and your family from breakfast on through to dinner with healthy snacking options. (Berry Yogurt Parfaits, Oatmeal Banana Brulee, Roast Turkey Avocado Salad, Turkey Kale Soup, Tuna Spinach Bowls, Crispy Samon Nuggets, Stir fries, dressings, dips, etc.) There is a wealth of really delicious sounding and photographed meal options in this chapter, designed to maximize nutrtition and create appeal for even the fussiest child.
Chapter 5 - Management and Maintenance Made Easy - How to manage the five day plan, keep a record of your exercise, recommended meal plans and cheats, Rules for to live by and how to maintain the momentum once you get going on this fabulous plan. This chapter aims to inspire you on to success.
With over two decades of experience uncovering and harnessing the powerful connection between mind, body and spirit, David Kirsch has become a leading authority on achieving optimal health and wellbeing at any age or fitness level. Throughout his years as a sought-after trainer, David has transformed the bodies and lives of countless devotees through his signature combination of mind-body conditioning, multi-tasking workouts and smart nutrition. From founding New York's award-winning Madison Square Club to developing unprecedented supplements, classes and techniques designed to maximize workouts; David has been a pioneer in the wellness field throughout his long career.
Trusted by some of the world's most visible celebrities and influencers, David is the man with whom many A-listers train when they need to get in shape fast. One of the unique aspects of training with David is his expertise in reading different body types and his ability to target different parts of the body. In addition to authoring five books, including the bestseller The Ultimate New York Body Plan, David has appeared on numerous television shows, including The Today Show, E! and CNN World News, Dr. Oz, Live with Regis and Kelly and The View. Additionally, as a single father of four-year-old twin girls, he has expanded his wellness empire to include areas such as family and child fitness, nutrition and wellness. His website, DavidKirschWellness.com, represents a passport to the complete David Kirsch lifestyle.
Altogether this is a fabulous book for those who are wanting to get themselves and their family back in shape and to promote good nutrtion and family wellness together. If this is your goal and something you are really wanting to aspire to, then this book is for you!
Ultimate Family Wellness, by David Kirsch
224 pages
Colour, and soft covered
ISBN - 978-1-59233-709-5
Published by Fair Winds, A division of Quarto
$22.99/US $27.99 /CAN £14.99/UK
This recipe came from a clipping that I have had in my Big Blue Binder for a very long time. It was one that I thought looked delicious and that I wanted to make some day. It's only taken me twenty years I am sure.
I can't see a date on the clipping or the name of the magazine I got it from, so I cannot say for sure, but I have lived over here for sixteen, so it has to be at least that and then some!
My husband isn't really fond of pasta, but he has had an accident with his teeth this week so is on soft food for an undetermined length of time'
I thought this wouldn't be too hard for him to eat and in all truth, as I said before . . . it is something I have wanted to make for a very long time!
I am so glad that I finally made it! It was delicious! I used whole wheat spaghetti because of my diabetes. There is only 8 ounces of pasta in this dish, and divided six ways that means you only have a small amount of carbs.
There is rather a lot of cheese however . . . but we won't think about that. If you use skim milk Mozzarella then it's not so bad.
I also added a couple of chopped up cooked sausages that we had leftover from Saturday's BBQ, which went really well.
You could actually add whatever you wanted to this. Whatever you would like on a pizza goes really well, so fill your boots!
Bacon, mushrooms, peppers, olives, onions, etc. If you like it, go for it!
In any case even without these toppings I am sure you will love this if you make it and I really hope that you do!
The kiddies are going to love this one, even the BIG ones! I have given the basic version here, but you can dress this up with additions of pepperoni slices if you want or roasted peppers and olives. Any pizza topping works well. Use your imagination and go wild!!
8 ounces spaghetti noodles (226g)
2 TBS olive oil
1/4 cup freshly grated Parmesan Cheese (45g)
1 large free range egg, beaten
1 medium onion, peeled and chopped
1 clove of garlic, peeled and minced
2 cups sliced mushrooms (135g)
3/4 tsp dried basil
1/4 tsp dried oregano
2 cups tomato passata (450ml)
(seived tomatoes)
1 1/2 cups shredded mozzarella cheese (166g)
3/4 cup chopped sweet green peppers (1 small one)
Pre-heat the oven to 180*C/375*F. Lightly grease a 9 inch pie dish and set aside.
Bring a large pot of salted water to the boil and cook the spaghetti in it for 8 to 10 minutes, until tender, but still firm. (al dente) Drain well, rinse and transfer to a bowl. Toss with 1 TBS of the oil and let cool.
Meanwhile, heat the other TBS of oil in a large skillet. Add the onion, garlic, mushrooms, basil and oregano. Cook, stirring occasionally for about 5 minutes. Add the tomato passata. Cook, stirring from time to time until thickened.
Mix the beaten egg and the parmesan cheese into the cooled spaghetti. Press this mixture into the prepared pie dish, making a shell shape. Sprinkle with 1/2 cup of the mozzarella cheese. Spoon the sauce evenly over top. Sprinkle on the rest of the mozzarella, the green peppers and any other toppings you desire. (Here I have used salami and dried black olives) Bake for 30 minutes, until the cheese is melted and bubbling and the crust is just beginning to brown. Remove from the oven and let stand for about five minutes before cutting into wedges to serve.
A tossed salad goes very well with this as well as some Garlic Bread.
The Tomato Passata I used for this is Cirio Passata. I love the Cirio tomato products. Cirio Passata is perfectly smooth and velvety with a sweet, delicate flavour, created from delicious round tomatoes, peeled and passed through a fine sieve to produce a creamy Passata that will enhance the taste of your dishes. It comes in glass bottles, tetrabricks and new PET Bottles. I love it!!
Bon Appetit!
Bon Appetit!
I love LOVE these types of salads. There is just so much going on here. They are interesting and they are delicious, with plenty of crunch and a really fabulous dressing! Mmm! Mmm!
As I write this (Saturday morning) I am expecting a big crowd of youngsters to come later on today for a BBQ.
We are going to christen the new BBQ which we purchased last weekend and which the Elders so kindly helped my husband to put together!
Younguns love cupcakes and so I baked these lovely May Cakes to go along with all of the other goodies.
These are a cake I bake often, but have hesitated to show you before because I have always felt something called a May Cake should be posted in May!
These are a cake I bake often, but have hesitated to show you before because I have always felt something called a May Cake should be posted in May!
I feel rather odd posting about them in another month of the year.
That is just me being pedantic I know. These little cakes are so tasty they deserve to be talked about all year round!
They don't look very special, but I can assure you that they are.
They don't look very special, but I can assure you that they are.
Moist and delicious . . . using buttermilk, butter, brown sugar . . . good old fashioned goodness is what these are . . .
Simple ingredients done well.
Nicely spiced with warm baking spices . . . cinnamon, cloves, freshly grated nutmeg.
Nicely spiced with warm baking spices . . . cinnamon, cloves, freshly grated nutmeg.
Oh boy . . . and don't get me started on the raisins and toasted walnuts. These are absolutely gorgeous! I hope the youngsters enjoy them!
Moist gingerbread-like cupcakes stogged with raisins and walnuts, iced with vanilla buttercream.
For the cakes:
65g of butter, softened (1/4 cup)
105g of soft light brown sugar (1/2 cup, packed)
2 large free range eggs
2 TBS molasses
210g of plain flour (1 1/2 cups)
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp freshly grated nutmeg
1 tsp bicarbonate of soda (baking soda)
120ml of buttermilk or sour milk (1/2 cup)
75g of raisins (1/2 cup)
60g chopped toasted walnuts (1/2 cup)
For the Icing:
125g butter, softened (1/2 cup)
195g icing sugar, sifted (1 1/2 cups)
1/2 tsp vanilla essence
Note: I like to garnish these with more chopped toasted walnuts, just to prettify them up a bit!
Did you notice my cute cupcake liners? Aren't they just the sweetest things!
They are Eddingtons' Botanicals Cupcake Collection Cake Cases. Made with 60gsm heavy weight professional quality paper they are decorated with four designs including both yellow and red roses, cherries and pears.
*May Cakes*
with a Vanilla Icing
Makes 12195g icing sugar, sifted (1 1/2 cups)
1/2 tsp vanilla essence
Preheat the oven to 190*C/375*F/gas mark 5. Butter a 12 cup muffin tin really well. Set aside.
Cream
the butter until it is light and fluffy. Beat in the sugar a little
bit at a time. Beat in the eggs, one at a time. Beat in the molasses
to incorporate. Dissolve the soda in the sour milk. Sift together the
flour, salt and spices. Remove one TBS and toss together with the
raisins and walnuts. Add the remaining flour mixture to the creamed
mixture alternating with the milk, beginning and ending with dry
ingredients. Stir in the dredged raisins and nuts. Spoon into the
prepared muffin tins. Bake in the preheated oven for 20 to 25 minutes.
Allow to cool in the pan for five minutes before tipping out to a wire rack to cool completely.
To
make the icing beat all of the ingredients together until light and
creamy. Spread a portion on top of each cake once the cakes have
completely cooled.Note: I like to garnish these with more chopped toasted walnuts, just to prettify them up a bit!
Did you notice my cute cupcake liners? Aren't they just the sweetest things!
They are Eddingtons' Botanicals Cupcake Collection Cake Cases. Made with 60gsm heavy weight professional quality paper they are decorated with four designs including both yellow and red roses, cherries and pears.
These elegant cases hold their shape well and are perfect to complement your delicious cupcakes. This set of 100 cases features 25 of each design. I love LOVE them, especially the pear and cherry ones. They are so pretty and they're very sturdy!
I love a sturdy cupcake case! These are available via The Cook's Kitchen and are on offer for only £4.70 for the set.
I've also been enjoying using this set of Amco Professional Performance Measuring Cups from Eddingtons.
-Set with 4 measuring cups: 1/4, 1/3, 1/2 & 1 cups
-Precision accuracy to assure consistency in food preparation
-Imprinted handle with the measurement
-Pierced to hang for storage
-Made of High Quality Strong Stainless Steel
-Dishwasher Safer
I love these. They are sturdy and accurate and store very easily. I also love that they are dishwasher safe.
I've also been enjoying using this set of Amco Professional Performance Measuring Cups from Eddingtons.
-Set with 4 measuring cups: 1/4, 1/3, 1/2 & 1 cups
-Precision accuracy to assure consistency in food preparation
-Imprinted handle with the measurement
-Pierced to hang for storage
-Made of High Quality Strong Stainless Steel
-Dishwasher Safer
I love these. They are sturdy and accurate and store very easily. I also love that they are dishwasher safe.
You can buy these from Stuff For the Kitchen at the cost of £11.10. You cannot beat the longevity of stainless steel. These will last me a lifetime.
Another handy tool which I have been finding very useful, also from Eddingtons is this lovely iSlice Ceramic Cutting Tool.
Another handy tool which I have been finding very useful, also from Eddingtons is this lovely iSlice Ceramic Cutting Tool.
If you are like me, you can find modern packaging very frustrating! Awkward to get into, hard to cut through . . . and to be honest using a sharp knife to get into them can be dangerous to the hands!
The iSlice is a new ceramic tipped cutter meant for use with paper and plastic!
The iSlice has literally 1000's of uses. Perfect for clipping recipes or magazine articles; for cutting single sheets of paper or sellotape; or for opening awkward CD packaging or shrink wrap.
The iSlice has literally 1000's of uses. Perfect for clipping recipes or magazine articles; for cutting single sheets of paper or sellotape; or for opening awkward CD packaging or shrink wrap.
The ergonomically shaped iSlice features a built in magnet for easy storage and has a recessed high tech zirconium-oxide ceramic blade that resists wear and never rusts.
Because the blade is ceramic it won't cut your finger so it's perfect for kids too!
Ideal for use in the home, office, shop or kitchen!
Available at the cost of £3.50 from Stuff for the Kitchen. This is one handy dandy gadget! I love it!
Thank you so very much to Eddingtons for sending these nice things for me to try out. I just love them! And who doesn't like a nice new piece of quality kitchen kit! Eddingtons are suppliers of fun, innovative and practical kitchen and housewares that are just that little bit different.
Note - although I was sent these articles free of charge, I was not required to write a positive review.
Available at the cost of £3.50 from Stuff for the Kitchen. This is one handy dandy gadget! I love it!
Thank you so very much to Eddingtons for sending these nice things for me to try out. I just love them! And who doesn't like a nice new piece of quality kitchen kit! Eddingtons are suppliers of fun, innovative and practical kitchen and housewares that are just that little bit different.
Note - although I was sent these articles free of charge, I was not required to write a positive review.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan@aol.com
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