NOTHING is more annoying than seeing the potatoes you bought just days ago turn green and start sprouting. Luckily, one kitchen whizz has revealed how to store them correctly – and it could m…
What is hospitality? Is it cooking three course meals and impressing guests with your beautiful tablescapes? Is it being a whizz in the kitchen like Betty Crocker? Or being the hostess with the mostess like June Cleaver? Can we all just breathe a big collective…
Nothing says happy weekend like a delicious bowl of chocolate-berry goodness first thing in the morning! And nobody does breakfasts better than the gorgeous Ballerina Bites (aka. Alexandra McMaster), full-time dancer, kitchen whizz and queen of the healthy treats! This month Alex brings us a cream
“Marry Me Chicken” included.
A favorite spread to put out for guests, to smear over sandwich bread, and to eat straight up with a spoon, this tapenade is loaded with parsley, lemon and olive oil. You can tailor the heat to your liking by increasing or decreasing the pepper flakes as you please. Olives: I typically use Kalamata olives here, but you can absolutely use green olives, such as Castelvetrano, in their place. Roasted red peppers pair nicely with this tapenade as does whipped honey goat cheese. Serve with toasty bread or make a sandwich. Irresistible.
WITH dozens of plants to look after each morning and unwelcome slugs to deal with, gardening is one of the most time-consuming hobbies. And almost nothing compares to the frustration when you wake …
You (or Nan) have probably got it at the back of the pantry.
Our guide to cooking with ethnic sauces and spices will leave you knowledgeable enough to confidently start introducing new flavors and cuisines into your rotation of weeknight dinner recipes.
A deeply aromatic and flavourful chicken curry served with roti and cucumber raita is perfectly suited for fuss-free weeknight cooking.
Whizz up a homemade pesto in under 15 minutes using just five ingredients. This herby Italian-style sauce is great stirred through pasta for a quick meal
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Mit dem Nutrismooth Blender von Wilfa können Sie Smoothies, Soßen, Suppen und mehr zubereiten. Dieser vielseitige Mixer verfügt über ein speziell zum Zerkleinern von Eis entwickeltes Messer und einen hitzebeständigen Behälter, wodurch er für eine Vielzahl von Aufgaben geeignet ist. Der 1400-Watt-Motor und die große 1,5-l-Flasche machen ihn zu einem robusten und zuverlässigen Küchengerät, das Sie nicht im Stich lässt. 1400 Watt 1,5-Liter-Tritan-Achtkantkolben für optimales Mischen 3 Programme und einstellbare Geschwindigkeit Speziell entwickelte Klingen für müheloses Zerkleinern von Eis Solide Kanne Bei der Kanne handelt es sich um eine Tritan-Kanne, das heißt, sie besteht aus lebensmittelechtem, hochwertigem Kunststoff, der bruchfest ist und bis zu 100 °C aushält. Dadurch eignet sich der Mixer sowohl für kalte Getränke als auch für warme Gerichte. Er eignet sich zum Beispiel perfekt zum Mixen heißer Suppen. Der Krug ist achteckig, was die Bewegung der Zutaten im Inneren unterstützt und dazu beiträgt, dass alles optimal vermischt wird. Speziell entwickelte Klingen für einfaches Mixen Die Edelstahlklingen sind stark, scharf und langlebig und optimal geformt, um effizient zu mixen und das Zerkleinern von Eis und das Durchschneiden von Zutaten zu erleichtern. 3 voreingestellte Programme und einstellbare Geschwindigkeit Nutri Smooth verfügt über eine Pulstaste, eine einstellbare Geschwindigkeit und 3 voreingestellte Programme: Halber Smoothie: zum Mixen kleinerer Zutatenmengen, bis zu 750 ml. Full-Smoothie: zum Mixen großer Zutatenmengen, bis zu 1500 ml. Eiszerkleinern: Speziell entwickelte Klingen sorgen für ein effizientes Zerkleinern von Eis. Maßmarkierung An der Seite der Kanne befindet sich eine praktische Messmarkierung in drei verschiedenen Einheiten; Liter, Tassen und Unzen, sodass Sie gute Gerichte und Getränke nach norwegischen, amerikanischen und englischen Rezepten zubereiten können, ohne neu rechnen zu müssen. Abdeckung Der Deckel verfügt über eine separate Lukenöffnung zur einfachen Zugabe von Lebensmitteln und Flüssigkeiten. Garantie Der Mixer wird mit einer branchenführenden 5-Jahres-Garantie geliefert. Reinigung Der Mixer lässt sich nach Gebrauch leicht reinigen: Spülen Sie ihn mit Wasser aus, füllen Sie den Krug mit warmem Wasser und geben Sie einen kleinen Tropfen Spülmittel hinzu, erhöhen Sie die Geschwindigkeit und lassen Sie ihn gut waschen. Gießen Sie die Seifenlauge aus und wiederholen Sie den Vorgang ohne Seife. Farbe: Schwarz Material: Kunststoff Kabelaufbewahrung: Ja Fassungsvermögen: 1,5 l Digitales / mechanisches Bedienfeld: Digital Leistung (Watt): 1400 Kannenmaterial: Tritan Programme: 3 Pulsfunktion: Ja U/min: 22000 Schallpegel min. - max.: 86 dB Geschwindigkeitseinstellungen: Stufenlose Geschwindigkeit Waschbar: Ja Weitere Informationen: 1M Kabel
Become a whizz with this easy and versatile pesto process!
The photographer and videographer have infused their leafy Melbourne property with meaningful moments.
A CLEANING whizz has shared her three hacks for a flawless – and fresh smelling – kitchen. And the best bit? You can do them with things you probably already have lying around.&nb…
A CLEANING whizz has revealed how you can get all stains out of rugs, clothing and kitchen counters in seconds with his easy hacks. Stain removal expert Patric Richardson has told how stubborn hars…
This recipe is all thanks to one of our wonderful customers Robert. Robert is a whizz in the kitchen and loves sharing all his delicious healthy hemp recipes with us and we thought it would be rude not to share them with you to all enjoy. Ingredients: 100g hemp hearts 140g sunflower seeds 70g hazelnuts or almonds 150g rolled oats 25g chia seeds 30g psyllium seed husks (a little less if using psyllium husk powder) 1 tsp. salt 1 Tbsp. honey 25g hemp seed oil 350ml water Method: Mix well all the above ingredients, then add the water and mix it until an evenly moist dough forms (no kneading as such is required). Add a little bit more water if the dough is very stiff. Once all is combined put it into a silicon bread tin and smooth the top of the bread (or line a regular bread tin with baking paper). Rest the dough for at least two hours (or over night) to allow the pysillium husks to swell and soak up the water. Bake at 160 oC for about 45-50 minutes (should sound hollow when you turn it out and knock on the bottom). Bread cuts easier the next day and stores for up to 5 days (keep in mind the high water content can make it go mouldy easily). The bread freezes well and comes up mouth-wateringly beautiful when toasted.
Our make-ahead fiber rich smoothie freezer pack is super quick to put together, and in bulk if you want, and whizz up in a blender right before you head out the door. It's naturally gluten-free and vegan and totally the cool breakfast you want to grab on your way out the door.
Hearty, versatile and delicious, houmous is a favourite for everything from snacks to sandwiches, and mezze feasts to buddha bowls. Take your houmous to the next level with these tasty ideas for adding extra flavour and try some exciting new twists.
WITH dozens of plants to look after each morning and unwelcome slugs to deal with, gardening is one of the most time-consuming hobbies. And almost nothing compares to the frustration when you wake …
Spending time in the kitchen can be fun even for the ones who doesn’t like it. Why? Because by simply following these kitchen tips you can reduce stress or everything negative associated with staying in the kitchen. You’ll be amazed of these creative tips and tricks and we hope you will start applying them from […]
Next up in the Whizz Bang! series are the Pine Burr/Pine Cone blocks. Pine Burr or Pine Cone quilts have been described as a thr...
A CLEANING whizz has warned against certain popular practices to avoid. They said the tidying mistakes could cost you your finish. A Redditor posed the cleaning question to the social media platfor…
IT’S no secret that it can be tricky to get rid of mould on silicone sealant. But one whizz has shared the best trick to stop it coming back for good, and it only costs 2p. Mould often grows …
Become a whizz with this easy and versatile pesto process!
SATURDAY Kitchen host Matt Tebbutt was left red in the face after he swore on live TV before introducing the show. Thinking his mic was off, the foodie whizz – who replaced much-loved James M…
Queer Eye's Antoni Porowski has some great recipes.
Got a batch of bulky spinach and not sure what to do with it? Try freezing it, perfect for quick cooking into stews, soups, smoothies, dips and pies.
This refreshing sorbet is super simple with just three ingredients- a sweet treat for hot summer days.
POLARISlife presents new projects for kitchen and living designed by Aris Architects
