Showing posts with label Reviews. Show all posts
Showing posts with label Reviews. Show all posts

Wednesday, November 13, 2013

Jamie Oliver Cast Aluminium Range Grill Pan by Tefal - Review

Tefal Jamie Oliver Cast Aluminium Range Grill Pan
measures 29cm x 25cm
I've just had an induction hob fitted in my kitchen and this grill pan is perfect, although the pan can be used on all other heat sources too.  My old pan can't be used on induction and I've been looking round for some time now to get a replacement.  The options are either cast iron which are very heavy, or a few others which were lighter to handle but I wasn't convinced they would last or cook very evenly. This pan is more lightweight than cast iron and very strong and sturdy. Tefal is a trusted name and a brand I have used before and I knew I was going to be in for a treat when I was offered the pan to review.
Grilled salmon, crushed peas with mint and potatoes boulangere
Grill pans encourage me to cook healthier food, I came back from my annual holiday a couple of weeks ago and now thinking ahead to all the Christmas food I'm about to consume, I'm going to try and plan my meals carefully.

The pan is very roomy and you can easily cook four to six salmon steaks or chicken breast fillets at the same time.  Salmon takes about 3 or 4 minutes each side to cook.  I always oil the food and not the pan and this pan only requires a minimum of oil because it is non-stick. The underside of the handle is silicone for a non-slip grip and it stays cool too.


The pan has the patented Thermospot which is a great feature, simply put the pan on the heat and wait until the red pattern on the spot in the middle of the pan disappears and becomes a solid red spot. The pan will be at the optimum heat to sear and cook.

Parmesan chicken with griddled sweetcorn
Delicious grilled pineapple - simply baste the pineapple with honey 
Chicken marinated in soy sauce, Worcester sauce and brown sugar
The pan is really easy to clean. I cooked the pineapple in the pan first, let the pan cool a little and then gave it a quick wash in soapy water. Afterwards I cooked the chicken - any debris in the pan comes off easily with soapy water.

The base of the pan 
Oven safe to 260ºC - meat can be seared on the pan and then finished cooking in the oven.
Pro-metal hard non-stick interior.
Metal utensils can be safely used, excluding whisks and knives.
Heats quickly.
Even heat distribution.
Food stays beautifully moist.
Hand washing recommended - not a chore though because debris comes off easily.

Available from Debenhams - Price £70

Thank you to Tefal for the grill pan.

Tuesday, October 1, 2013

Eddingtons Swing Away Easy Release Gravy/Grease Separator - Review

Gravy/Grease Separator and Strainer Jug
This is a useful piece of kitchen kit, it is sturdy, well made and feels solid in the hand. On top of the jug there is a deep strainer which is useful for catching any herbs and particles from the roasting pan. The jug has a black handle to pull back which releases the small base to allow the gravy to pour through leaving the fat behind. Perfect for gravy with all the taste but without the fat.

There are markings on the side in cups/ml/oz
The gravy pours through the base of the jug
Safe for hot liquids
Dishwasher safe
Price: £15.25
Stockist: Sam Turner & Sons

Thank you to Eddingtons for the review sample

Sunday, September 29, 2013

Judge Solar Photovoltaic Scale - Review


These eye catching red Judge kitchen scales are solar powered and will work in both sunlight or artificial light.  The slimline scales need only 60-90 seconds of light to activate them.

There is a large clear LCD display, the scales weigh g/lb:oz to 5kg/11lb and there are separate modes for measuring milk and water.  A button on the base of the scales is used to set the scales for either metric or imperial measurements.

Add and weigh scales are easy to use                     Measuring milk using the milk mode
Tried and Tested:
Conveniently store away on their side
In poor lighting conditions or when measuring light amounts the reading can take a few seconds to settle down
The scales weigh accurately
High weight capacity of 5kg/11lb
Use any bowl of your choice for weighing out
No batteries required
2 year guarantee
Judge Solar Kitchen Scale J415
Price £24.00

Thank you to judgecookware.co.uk for the scales.



Monday, September 23, 2013

A Love for Food by Daylesford - Book Review


Carol Bamford, the founder of  Daylesford, came to Gloucestershire in 1992 and the start of the journey was to convert the land to become organic to produce local, seasonal and sustainable foods. A step back in time - I can remember my grandparents having a huge allotment, no pesticides were ever used and the fresh produce meant that there was always good food on the table. There were also a few hens in the garden at the back of the house which meant lots of fresh eggs for eating and baking.

I've spent a good few weeks reading A Love for Food and because it is so much more than recipes it has taken me a while to write a review.....

Throughout the book we are introduced to some of the team who are passionate about their work at Daylesford, reading their stories and how they came to be part of  the journey. Jez Taylor - The Market Gardener,  John Longman - The Cheese Room, Eric Duhamel - The Bakery,  Richard Smith - The Livestock and Andy Wheeler - Black Barn Chef.

I can't resist a great chilli recipe and this one from the book is a winner.
Looking down the ingredients list, using instant coffee in the recipe caught my attention, interestingly it is used for richness and depth of flavour and colour, this was new to me because it is usual for me to add a square of dark chocolate. A small amount of beef marrow is in the ingredients list but I was unable to buy this. Shin of beef is the star of this dish and it is cooked slowly until meltingly tender. I stored my cooked chilli in the fridge for a couple of days before we reheated it and this makes a huge difference because all the strong flavours of coriander, smoked paprika and chilli powder blend together and it's even more delicious - the best recipe ever declared my hubby.

There are many seasonal recipes throughout the book including rhubarb queen of puddings - smashed broad beans with peas - mint, tomato and feta salad with a mint and lemon dressing.

Some of the recipes which caught my eye are roast rib of beef with Dijon mustard and balsamic vinegar, cod with lemon, parsley and tomato butter, Bledington Blue Cheese and brocolli tart, blood orange and polenta cake with orange whipped cream, chicken casserole with a splash of brandy and salted ginger treacle tart. Christmas mince pies and a Christmas Cake recipe from the family of Carol Bamford are also included.

Chapters and notes within the book include from the market garden - salads and vegetables.  The cheese room - savoury tarts and pies.  Meat - with notes on casseroles and notes on roasts with useful guidelines.

I particularly enjoyed the bread chapter with notes on ingredients and technique. There is also a day by day guide outlining how to make natural leavens with grapes and recipes for sourdough once you have made the natural leaven.

The sign of a good cookery book in my house is one that has sticky notes attached to the tops of pages to help me find recipes that have caught my eye - this book has many sticky notes attached.....

There are family recipes and also recipes that will be familiar with foodies who visit the farmshop and cafe, but for those of us who have yet to visit, we can now make these award-winning recipes in our own homes.

This is a substantial book with 424 pages, seasonal recipes and a general mix of recipes from savoury to sweet, not all recipes are accompanied with a photograph of the finished dish. All of the recipes are easy to follow and are written thoughtfully with a guiding hand. A cookery book for foodies, those who grow their own fruit and vegetables and cooks who use local organic produce.

Price £30
Published by Fourth Estate

Thank you for the review copy.

Friday, September 6, 2013

Nature's Path Gluten Free 'Nice and Nobbly' Granola - Review


Nice and Nobbly Granola comes in two delicious flavours - Pumpkin Seed, Almond, Coconut and Raisin with a hint of cinnamon and Raspberry, Strawberry and Blueberry with chunks of yogurt.

Clusters of organic crunchy oats
The cereals can be served for breakfast with milk and a dollop of yogurt, layered with berries or poured into a container for snacking (I am typing this and snacking at the moment!).

Tried and Tested:  The clusters of oats are crunchy, the freeze dried raspberries and strawberries are a taste sensation. The pumpkin seeds, almonds and raisins are excellent quality and a dash of cinnamon makes the granola perfect for autumn/winter, although I am happy with cinnamon all year round. I also like the fact the cereal isn't too sweet.

'Nice and Nobbly' is available from Sainsbury's, Tesco, Waitrose and Ocado and independent health food stores £3.49 RRP (312g pouch size with a serving suggestion of 30g).  Nature's Path are organic cereal experts and all their products are endorsed by Coeliac UK.

Thank you for the review samples.

Tuesday, August 6, 2013

Truffle Rolling Workshop at Rococo Chocolates - Review

 Rococo Chocolates in Knightsbridge for fabulous chocolates, cafe and chocolate classes
Kitchen Delights London Reporter - gets very messy making posh chocolate truffles.......

A few weeks ago I was watching TV at home and there was a celebrity who had been challenged to make chocolate truffles at home with her girlfriends. It was very silly to watch and a rather messy affair!

Fast forward two weeks later and I find myself sitting in posh chocolate shop Rococo in uber-posh Knightsbridge about to master the art of truffle making.  Julie who was leading the course that morning welcomed the six of us in the cafe area and served up hot chocolate, a marshmallow to nibble on and gave us a brief history of Rococo and the chocolate making process.

Once you’ve mastered the workings of a cocoa bean, it’s then time for the really fun bit and we all headed down to the kitchen to make chocolate truffles.

As you enter, there is a small prep area and table to gather around. Donning a pair of rubber gloves and an apron (all supplied) you then mould the ready-made ganache into small balls using the heat and pressure of your palms. I noticed that depending on how hot your palms were had a direct impact on the texture. So yes you guessed it - the hotter your hands - the gooier the balls!

It was comical rolling out the balls with lots of laughter from the group. When it comes to coating the truffle balls, you will team up with a partner who will lightly cover the ganache balls in tepid chocolate whilst the other person gently dusts them in cocoa powder.

Once finished, the truffles need to be given time to dry so we went back into the shop and sipped on white tea from the King’s Road (surprisingly nice and a good palate cleanser) and Julie supplied three different types of chocolate for us to try.  Honestly, it was such a chore tasting the chocolate and guessing the subtle flavours!

All that was then left to do was head back to the kitchen, scoop up the truffles and pack them into a gorgeous Rococo box. We were also given more truffles to take home and treated to 10% off everything in the shop for that day which I’m pretty sure you’ll use!

So if you fancy a treat with a friend and want a fun time – this workshop will be hard to beat. It was just over an hour and a quarter in length and cost £65. With lots of other upcoming events to choose from, just visit http://blog.rococochocolates.com/

Thank you for the fabulous truffle workshop.

Saturday, August 3, 2013

Judge Induction Cookware - Review

Red pans look fabulous in the kitchen and the colour red is now firmly established as a classic. 
This brightly coloured induction cookware is perfect for all hobs and will brighten up the kitchen. Practicality as well as good looks is important and I like my pans to perform well too.  They have an enamel coating on the outside and the inside has a Teflon Classic Non-stick coating - easy cleaning on both the inside and outside of the pans makes washing up so much easier. The pans are dishwasher proof but I prefer to wash mine by hand, these pans only need hot soapy water and a washing up brush to clean them.

The phenolic handles on the pans are oven safe up to 180ºC which is a really useful feature and only one pan is required to brown the meat in the pan on the hob and then continue cooking in the oven.
The pans look great on an induction hob but are suitable for all hobs.

Tried and Tested:  The pans performed well both on the hob and in the oven. Cleaning is quick and easy.

20cm Saucepan with Lid £18.96
20cm Fry Pan £12.48
22cm Casserole with Lid £16.44

The pans come with a 5 year guarantee and are available from Amazon and all good cook shops.

Available in red, black, vanilla, white, cream and green - to view more of the range please visit www.judgecookware.co.uk

Thank you Judge Cookware and Pam for the review samples.

Thursday, August 1, 2013

Dine In Contemporary Bread and Oil Board Set by Sabichi - Review

Board measures 485 x 115 mm
One of the things I enjoy most when I go out for a meal is dipping into the oil and balsamic vinegar bowl which has been brought to the table with lots of fresh bread.


The new dining out is dining in and these days we all try and take dining in to another level, it's not just about the food we serve but the serve ware we use too.  We all like to have a smart look to the dining table and the Dine In range from Sabichi is contemporary in style and the white porcelain set against rich Acacia wood is truly stunning.  This set is a great gift idea too.

The ceramic bowl is dishwasher and microwave safe.

Dine In Bread and Oil Board Set £14.00 - is part of the Dine In Collection.  Available from Sabichi Stores and www.sabichi.co.uk

Many thanks to Pam and Sabichi for the review sample.

Saturday, July 13, 2013

Bart Smokehouse Spice Rubs

I brushed the chicken with oil, placed it in the marinade bag,
sprinkled the rub over the chicken and turned the bag over a few times to coat the chicken
Thank goodness for wall to wall sunshine and those magical words 'let's have a barbecue'.  I often make my own rubs but these Bart Smokehouse Spice Rubs are very convenient to use.  All the rub ingredients come in a sealed pouch and also included in the box is a cellophane bag to enclose your meat whilst it marinades for a few hours. If the sun doesn't shine place the chicken in the oven in the cellophane bag and roast until cooked - the roasting bag will keep the chicken nice and succulent.

I used the Lemon & Sweet Pepper Marinade Rub which is inspired by the Australian sunshine, red and green peppers give this rub a great colour and the lemon oil provides an intense taste.

Perfectly barbecued chicken, Bart guarantee that there are never any fillers,
artificial colourings, flavour enhancers or other nasties in their spices.
I liked the convenience of a ready made rub and the lemon flavour really came through.  My chicken was succulent and juicy and I'm looking forward to using the other rubs which I have been sent to try.

Other marinades in the range:
Smokey Chipotle Marinade Rub
Mediterranean Marinade Rub
New York Steak Marinade Rub
Tandoori Marinade Rub

The Bart Ingredients Marinade Rubs are available at Ocado, Waitrose, independents and delicatessens price £1.49.

I was sent the marinade rubs for the purposes of this review.

Tuesday, July 9, 2013

Whirlpool Max 35 Microwave/Steamer - Recipes

I reviewed the cool Zesty Orange Whirlpool Max 35 Microwave/Steamer in my previous posting and this follow-up posting gives an idea of how I use the Steam function.

I have tested some of the recipes from the Whirlpool website using the Steam function setting which has four levels from 1-4, these are Level 1 for potatoes/root vegetables, Level 2 - soft vegetables, Level 3 - frozen vegetables and Level 4 - fish fillets.  The steam function works by pressing the +/- button to set the weight of the food.
Warm potato salad with goats cheese
The unpeeled potatoes are cut into even size pieces to ensure they all cook at the same time. A mustard, herb and balsamic dressing is poured over the warm potatoes, the potatoes then absorb the dressing. Rocket, creamy goats cheese and cherry tomatoes are the finishing touches to the dish. The salad is a winner and I steamed a couple of salmon steaks to go alongside. Cooking potatoes in the steamer is quick and easy and the ones in the photograph took approximately 7 minutes to cook on setting 1. Here is the recipe for Warm Potato Salad with Goats Cheese.

Broccoli Soup
I adapted the Broccoli Soup recipe slightly by substituting most of the vegetable stock with milk to make a creamier soup.  The broccoli was cooked for 6 minutes on setting 2.

The spacious steamer 
Cooked Spiced Plums in Port
The delicious Spiced Plums in Port recipe takes only 4 minutes to cook on Steam level 2.  

The plums are sprinkled with port, orange juice, cloves, mixed spice, caster sugar and cinnamon
 prior to steaming 
Juicy Sweetcorn Cobs 
To steam sweetcorn cobs all you have to do is press the steam button and set level 1, the next step is to press the +/- button to set the weight - it's that easy, and in next to no time you have lovely sweet, tender sweetcorn.

For more Whirlpool Max 35 Microwave/Steamer recipes and information please visit Whirlpool.co.uk

Coming up soon:  See the microwave in my new kitchen!

Sunday, July 7, 2013

Whirlpool Max 35 Microwave/Steamer: Review

I recently received a fabulous Whirlpool Max 35 Microwave/Steamer to review. The product has a retro appearance and is available in trendy bold colours.  I chose Zesty Orange to add a splash of colour to my newly planned kitchen.  My new kitchen has been designed to have a free standing microwave to fit in a corner and this microwave is rounded at the back to fit neatly into the corner of the kitchen.

The stand out features are Whirlpool's patented microwave distribution system which ensures perfectly uniform cooking by emitting microwaves three dimensionally instead of uni-directionally so food cooks faster and more evenly.

Features a glass turntable for even cooking/steaming/defrosting
There are many useful features including:
- Touch control panel at the base of the microwave
- Turntable diameter 28cm
- Capacity 13 litres
- Internal cavity height 17cm
- Maximum power 700 watts
- Internal light
- Jet Start: Maximum power level for quick reheating of liquids
- Jet Defrost: Unique 3D distribution system for fast even defrosting. This function will quickly defrost meat, poultry and fish by weight between 100g to 1.5kg.
- Cooking and reheating with microwaves only: Four power levels, 160w, 350w, 500w 700w.
- Steamer: Steaming by weight from 150g to 500g.  There are four steaming levels 1-4 and a quick reference guide is conveniently placed on the inside of the microwave.
- Microwave: It is possible to cook or reheat using this function with four power levels 160w, 350w, 500w, 700w.
- Memory: Easy to store the setting you use the most
- Pause or Stop Cooking: Setting can be maintained for 5 minutes
- 24 Hour Clock: Large clear illuminated display
- Kitchen Timer: Can be used instead of a separate kitchen timer

The steamer supplied with the microwave oven.
 Water is put into the base, food in the steamer basket and then place the lid on top.
Review:
There are a variety of functions and I use the majority of them on a weekly basis. I've been using the microwave daily for a few weeks now and I am very pleased with the way it performs.  The touch controls are easy to use and I like the fact that there aren't any buttons to press. After only a week using the microwave we really did become the best of friends. Highlights are the Jet Defrost and also the Steamer features both of which work so speedily and evenly it's impossible not to be impressed.  The microwave is user friendly and it takes no time at all to become familiar with it's functionality.

Steamed potatoes take only a few minutes to cook.
Steamer: I've steamed carrots either diced or in batons (new seasons carrots steamed are fabulous), new potatoes, broccoli, fresh sweetcorn, plums and salmon fillets are some of the foods I have steamed and tested. Although my potatoes cooked perfectly, a few of them looked a little dry after steaming but I turned them out into the liquid in the base of the steamer and then returned them to the steamer basket to drain and their appearance improved, or if you are feeling indulgent dot cubes of butter over the potatoes and they will be amazing. Sweetcorn cobs cooked in the steamer are a revelation, they stay sweet, crisp and retain all of their taste.  Everything needs to be cut the same size for even steaming results, ripe plums will give the best result and salmon fillets of even thickness will cook evenly.

Jet Defrost:  It is easy to use the touch control function - you simply press the Jet Defrost button until it displays the correct weight, a turn food symbol appears on the display part way through defrosting.  It is also possible to increase or decrease the defrost time.

Sometimes I can't decide what to make for dinner, I look in the freezer and then realise I have left it too late to defrost anything, this scenario is now a thing of the past and today I defrosted a couple of chicken legs in approximately 7 minutes. The Jet Defrost will for example defrost 500g mince beef evenly in only 5 minutes. I like to double up on recipes such as shepherds pie, lasagna or fish pie and often make one for now and freeze one for a rainy day.  Instead of leaving frozen goods out in a warm kitchen to thaw the microwave will defrost them in next to no time. I often use the Jet Defrost function and I am in awe of how quick and evenly foods defrost.

Perfectly defrosted home made bread.
Microwave:
700w - for liquids, making a cup of coffee, reheating a bowl of soup or warming a bowl of breakfast cereal.
500w - to part cook two jacket potatoes it takes 20 to 30 minutes, according to size, (don't forget to pierce them or they will explode!) then pop into a high heat oven to crisp and finish cooking.  To extract as much juice as possible from lemons, pierce the lemon with a knife and place on the turntable for 20 seconds. I also use this power level to reheat cooked vegetables.
350w - this setting is useful to reheat casseroles slowly.
160w - defrost bread rolls, slices of bread, defrost and refresh home made bread which has previously been frozen.  A tip here is to defrost bread on a piece of kitchen towel which absorbs any moisture. A useful setting for gently warming bread rolls too. Melt chocolate gently and use to thaw ice cream to a soft scoop consistency. This setting is particularly useful for defrosting home made muffins!

The +/- gives flexibility to all of the programmes.

Cleaning:  The microwave and the streamline door are easy clean, although I've noticed neither get dirty.

Door:  There is a door grip on the side of the microwave.

Pros:
- Bold trendy colours or classic colours to choose from
- Unique Jet Defrost is astonishingly quick - 5 minutes to defrost 500g mince beef!
- Steamer function is quick and efficient
- Steamer supplied
- Even heat distribution
- Turntable
- Touch Control
- Interior Cavity Light
- Audible bleep is loud
- Digital clock/timer the figures are large, well lit and can be seen at a distance
- User friendly
- Well made
- Easy to follow Quick Reference Guide supplied

Cons:
- The microwave is tall and measures 36cm
- When you open the oven door the microwave can move (we have rectified this by placing a piece of twin stick tape under two of the feet at the front)
- Internal cavity height may be a problem if you wish to use large jugs or containers

Summary:  I am delighted with the microwave, not only does it look great, it works speedily and efficiently too.

For more details please visit Whirlpool - the microwave is priced at £160.

Thank you to Whirlpool for the review sample.

Coming Up: Whirlpool Max 35 Microwave/Steamer - Recipes.


Thursday, July 4, 2013

Eat Pizza, Drink San Pellegrino, Love Taste of London!

Pizza making masterclass with the Pizza Pilgrims
Kitchen Delights London Reporter gets to make pizza and drink San Pellegrino.......

For all of us foodies, there’s only one pilgrimage you’re likely to see us on this year - and that’s to the annual Taste of London festival, Regent’s Park.

I visited Taste as a guest of San Pellegrino and sipped on their sparkling fruit juices in a Sicilian inspired Orangery whilst enjoying some pretty awesome pizzas.

Thom and James, otherwise known as the Pizza Pilgrims, were also in the Orangery demonstrating how to make a tasty pizza the Italian way.

They showed us how to knead the dough and give it an adventurous toss in the air. Afterwards, you simply grace it with a smooth dollop of tomato, very little cheese and a generous handful of basil. It’s then ready to go into a pizza oven - harbouring an intense heat of 500 degrees.

As the pizza cooks in an impressive 45 seconds, there are two things to keep an eye on. The first is to achieve ‘leoparding’ – which means getting some brown charcoal spots on the pizza base by occasionally moving the pizza on the oven floor.  Next, in order to give it some extra depth of character you might also want to try some doming, which is where you lift the pizza towards the fire in order to gain more sizzle on top.

Finally serve in a pizza box with a can of San Pellegrino Limonata, close your eyes and chillax!

Sunday, June 30, 2013

Taste of London 2013 - Review


                                         Electrolux Chefs' Secrets Featuring Tom Kitchin

This year in Regents Park, Taste of London celebrated their 10th food festival. Electrolux Chefs' Secrets was our first stop - Michelin Star Chef Tom Kitchin was offering a hands on masterclass to visitors, not only did they have the opportunity of cooking under the instruction of Tom, gaining hints and tips along the way, visitors also had the opportunity to use the latest Electrolux induction hobs to create their dish.


Electrolux Taste Theatre with Thomasina Miers was a short walk away from the Chefs' Secrets theatre. The audience were treated to a plethora of advice as the demo proceeded. We made our way back to the Taste Theatre to see Raymond Blanc and later in the day Pierre Koffman with Tom Kitchin.


Electrolux Chefs' Academy was full to the brim with ovens, hobs and extractors.  The Inspiration Range of kitchen appliances, including a steam combination oven, induction hobs and extractors were on display. Demonstrators offered one to one help and advice regarding the appliances and there was also a demonstration of the very impressive steam combination oven.
Belly pork being cooked in the outside kitchen of the Savoy Grill
Charcoal Grill Dingley Dell Pork belly with honey and apple also
Saltwater Shrimp Cocktail, celeriac and pink peppercorns
Taste showcases some of the finest food in London and is a great opportunity to sample tasting dishes. The currency used at the show are crowns, each crown is worth 50p and you buy a minimum of £10. Our two small plates of food cost 12 crowns and 8 crowns respectively which were never going to fill the hungry gap - more food on the plate would have represented better value.

Time for a coffee stop at Barista Baby Mobile pop up coffee shop.
Exotic Fruit and Vegetable Creations.
We were drawn to a Taste of Thailand where Thai eateries, street food, cocktails, entertainment and more took place. 



Artisan Spirits
Sweet or Savoury Gourmet Popcorn in the Producers Market
It was a lovely warm afternoon and we enjoyed a walk through beautiful Regents Park prior to the afternoon session. We only wish we had planned the day a little better because there is so much to see.

We attended Taste on the Friday afternoon as guests of Electrolux.

Saturday, June 29, 2013

Saviour Snacks - Feel Good Snacking


Kitchen Delights London Reporter Reviews....

How many of us work in an office? If you are anything like me, I’ve been known to grab chocolate from the vending machine as early as 11am just for a quick energy hit.

So with this naughty streak ever present - I’ve had a fun week trying Saviour – The Feel Good Snacking Box specifically designed to help you snack better. As you can see in the picture I was sent a variety of 10 goodies such as a little Antioxidant mix (pecans, cranberry and pine kernels), a ‘Bounce’ energy ball which is high in protein, and also in the mix was a raw chocolate truffle ball with chia seeds for an energy boost.

I came back from a 50k mountain challenge in Wales last week and I have loved munching my way through all this and sharing with colleagues. The favourites were put to the vote and the Fiery Worcester Sauce & Sun-Dried Tomato popcorn was a huge hit with colleagues. What’s more, at 96 calories per pack – whose complaining?

Exclusive reader offer:
You can now claim £5 off your first snack box as part of a subscription – just quote KITCHEN when prompted. Prices start from £15 (plus £2.22 p&p) for an original 10 product snack box which is pictured and the one I enjoyed. Find out more here and let me know what you think http://www.savioursnacks.com/

Thank you to Saviour Snacks for the review samples.

Wednesday, June 26, 2013

Blueberry Crunch Muffins: Recipe


I'm in the process of emptying the freezer and have approximately three weeks to either eat what's in it or throw things away.  A bag of blueberries needed using up and I decided to make these homely muffins.  There are only two of us to get through eight large muffins, I tested one to make sure they are up to scratch, I've had to freeze the remainder.  The blueberries took up a fraction of the room of seven large muffins.  I really need to think the freezer problem through and maybe start a list. The fridge/freezers new home will be in my dining room, empty and turned off whilst I have a new kitchen installed but it still needs emptying.

Over the next few weeks Kitchen Delights London Reporter @PaulFoodie will be adding to the mix by contributing more fun posts. We have reviews for Taste of London, healthy snacks, tasty barbecue spices, exciting kitchen kit, a restaurant review and in the pipeline a Guest Posting by a friend of Kitchen Delights. There will be before and after photographs of the new kitchen refit which I've been planning since the end of last year. I've also made a few things which will hopefully get posted too!

I've been sent a fabulous microwave to review which will get us through a tricky couple of weeks whilst we are without any kitchen appliances.  I'm in need of a few survival tips......

Makes: 8 large muffins (in tulip cases) or 12 muffins in muffin cases.

200g plain flour
125g caster sugar
2 tsp baking powder
75ml vegetable oil
1 egg
130ml semi skimmed milk
zest of 1 lemon
150g blueberries
Topping:
25g plain flour
15g cubed butter
1 tbsp caster sugar

1. Preheat the oven to 180ºC.
2. Place the flour, sugar and baking powder in a large bowl.
3. Making a well in the centre, add the oil, egg, milk and lemon zest.
4. Mix together with a whisk to make a smooth batter.
5. Fold in three-quarters of the blueberries. Save the remainder to place on top of the batter.
6. Add to a bowl the flour, sugar and cubed butter.  Mix to a crumble with a fork.
7. Using an ice cream scoop fill the muffin cases equally with the mixture.
8. Taking the reserved blueberries, scatter over the top of the batter, pressing down slightly.
9. Sprinkle over the crumble mix. Bake for 30-40 minutes until golden and cooked through, a cake tester is useful for this.

For more muffin recipes:
Apple Muffins
Nigella's Chocolate Banana Muffins
Crumble Berry Muffins

Monday, June 24, 2013

Mark Hill Custom Wood Trekker Knife Review

You have probably noticed that I have not done any knife reviews in a while. The reason for that is that the more I use knives, the less it matters what knife I am using. On top of that, I have figured out what I like, so I no longer need to bounce between knife design in pursuit of “The One”. For a while now I have been using a basic Mora #2 as my backpacking/bushcraft/woodcraft knife. Its size and proportions are exactly what I like, so there has been no reason to look for anything else. Recently however, I stopped carrying an axe or hatchet on most of my trips. As a result, more of the woodworking tasks have started falling on the knife. While the Mora #2 is a great knife, I’ve been finding it a bit on the weak side. It wasn’t an issue when I had my hatchet, but as a stand alone woodworking tool, it was not ideal.

There were three possible solutions. The first was to go back to a more robust knife like my Fallkniven S1, something I’ve been trying to avoid, as I have not needed a larger knife. The second solution was to find a knife similar to the Mora #2, just more robust, something I have not been able to find to my satisfaction. The third option was to get a custom made version of the Mora #2, which will have similar dimensions, while being stronger. After some thinking, I opted for the third option.

Of course, all that did was replace the search for the perfect knife, with the search for the perfect knife maker. For some time now I have been looking at different knife makers, but none of them have been exactly right. Either their products cost too much, take too long to make, or are simply Woodlore clones, or sharpened pry-bars (obviously not my thing). A few weeks back however, I stumbled upon a post on Blades and Bushcraft, where a knife maker new to the forum, was showing some of his designs. I immediately liked what he had, and contacted him to inquire if he does custom work, and how much he charges. The makes was Mark Hill, and the knife you see here is the product of his work.

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This review is not so much a review of the knife, which after all was made to my specification so it’s hard for me not to like it, but rather a review of the knife maker, Mark Hill. But before I get into all that, let me give you some of the specifications of the knife, in case you are curious. In essence, this is a modified Mora #2 clone. Below you can see the specification. A lot of them are the same as the Mora #2. The ones that are different, I have noted to the side.

Specifications:

Knife Length: 8 3/8 inches (212 mm)
Blade Length: 4 1/8 inches (104 mm)
Blade Thickness: 1/8 inches (3 mm); this is thicker than the Mora #2, which has a thickness of 3/32 inches (2.4 mm). The angle of the grind for the cutting edge however has been kept the same as that of the Mora #2, 16.6 degrees.
Blade Width:
13/16 inches (20 mm); the Mora #2 actually has a slightly sloping spine to the blade, which varies from 20 mm at the ferrule to 18 mm where the drop on the blade starts for the point. On the custom knife I kept the width the same 20 mm the whole way until the start of the drop.
Blade Material: O1 carbon steel; obviously this is different from the 1095 steel of the Mora #2. Other metals are also available. 
Blade Hardness: HRC 59 on the Rockwell Scale
Type of Tang: Full tang; this is probably the biggest difference from the Mora #2, which has a partial tang.
Blade Grind: Scandinavian/single bevel; the type of grind as well as the angle of the grind (16.6 degrees) has been kept the same as the Mora #2.
Handle Material:
Cocobolo wood with liners; other options are also available.
Sheath Material: Leather; I requested a brown dangler sheath. Other designs and colors are also available, and clearly different from the plastic Mora #2 sheath.
Cost: $235.00; much more expensive than the $12.00 Mora #2.

So, to summarize the specifications, it is a full tang Mora #2 with a slightly thicker blade, but with the same grind angle for the edge, and with a better quality handle and sheath. Oh yes, and much more expensive.

As I mentioned above, any review of the knife that I write will not be completely unbiased. After all, the knife was designed to my specifications, so naturally, it will perform the way I want it to. Just a few brief notes though.

The extra thickness and full tang have transformed this knife. While with the Mora #2 you can feel the flex of the blade, and have to be careful under heavier use, the Mark Hill custom knife felt extremely strong, and handled the applied forces without any sign of weakness.

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I certainly didn’t take it easy on the knife, but again, not only did it not fail, but felt very strong. Even though the handle and blade are the same length and width as the Mora #2, the slight increase in thickness and the full tang did wonders.

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Of course, it is common sense that a thicker knife will be stronger. The big gamble for me was whether the increase of the thickness would effect the knife’s cutting characteristics. I like how thin the Mora #2 grind is, and my hope was that by preserving the same grind angle in the custom knife, the same cutting characteristics would be preserved. I am happy to report that the attempt was a success. The knife cuts just like a Mora #2, and has the same feel when carving or cutting.

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Now, back to the knife maker, Mark Hill. As I mentioned, when I first saw his work, I contacted him to see if he would be interested in a custom knife. He replied that he is willing to take on any project I might have, and that I should take a look at his website. It is at that point that I realized that Mark Hill is a UK knife maker. I wasn’t sure what that would mean in terms of cost, but he quickly quoted a price for the completed knife and sheath, shipped to the US for $235.00. Now, I know that is a lot of money, but in all honesty, it is cheap for a custom knife. There are plenty of mass produced knives that cost more, and virtually every hand made knife is in the same price range or above. More importantly, this is not just a hand made knife like for example the Woodlore knives, which are handmade, but all identical, made using the same jigs. This knife was made to my exact specifications. I just sent an email with what I wanted, and Mark Hill had to get a Mora #2, figure out all the dimensions, figure out the modifications, and then make it. I think $235.00 is a bargain.

More importantly, working with Mark Hill was a pleasure. The whole exchange consisted of only a few emails. He was quickly able to understand all of the details I was trying to communicate. To be honest, I was sure that something would be wrong in the final product, but to my surprise, he understood exactly what I wanted, and was able to deliver.

Equally important is the fact that the knife was designed and completed in about 10 days. By that, I literally mean, it took about 10 days from the time that I sent him the specification to the time the knife was in the mail. I received it a few days later. As far as I am concerned, that is impressive. Many of the knife makers I had contacted before had productions schedules measured in months, not days, or had waitlists that went on for years.

I have no idea how the knife was made with such speed, or at such cost, but the result is impressive. There are no flaws, or errors. Everything is perfectly aligned and centered.

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I purchased this knife as a replacement for my Mora #2. I plan on using it in the exact same way, so it will get some serious use over the years to come. I must admit, I will be doing so with some reluctance because it is a beautifully made knife.

I can honestly say that this has been the easiest and most pleasant experience I have had with any manufacturer. Had I know that this was an available option, I would have done it years ago, instead of spending a lot more money on other knives. I think it is definitely an option to consider, and I would certainly recommend Mark Hill as the knife maker for the job.

For more information, you can visit Mark Hill’s website at http://www.markhill-customknives.com/. There you can see available knife design, blade and handle materials, as well as contact Mark for any custom projects you may have in mind.