Baking With Terraillon

The country is currently enjoying baking fever with the start of the the GBBO series. I too love baking, I am not an expert and its not my strong point, never the less I do dabble and try my hand at simple bakes.

One thing I have discovered is that baking is a science. The measurements for the ingredients have to be precise for a recipe to work as does the oven temperatures and baking times. Obviously having the right utensils and baking equipment helps to create the perfect recipe. I am really excited to share my new baking equipment that I am testing currently by Terraillon. Beautifully designed kitchen utensils that are stylish to look at functional and excellent quality.

 Multi Functional Bowl Kit- This is one bowl with four extra accessories built in. 

The set comprises of a 3l graduated stainless steel mixing bowl with dual function lid that can be used as an anti splatter lid or non slip support to place the bowl upon whilst mixing.
A second 0.5 l small bowl in the set is suitable for microwave and comes with dual function lid that doubles as egg yolk separator. There is an additional transparent lid that can be used to cover bowl for food storage.The clear lid also fits in the middle of the larger lid to convert it to a full lid so the bowl can be used for storing food.

Additional Features:

• Product finish: Stainless steel and silicone
• Heat resistant 220°C
• Dishwasher safe
• Microwaves resistant: silicone bowl only
• Product dimensions: 27x27x13,5 cm

Kit Range Utensil storage storage box set- A Utensil pot with a spoon rest, silicon spatula and mixing spoon with a  stainless steel handles and a stainless whisk.

The utensil base is removable so that it doubles up as a spoon rest whilst cooking. All the parts are stainless steel and dish washer safe.


The spatula and spoon are sturdy and has a good gripping handle.
The whisk is light and again has a good grip on the handle making whisking easy.

Terraillon rolling pin and pastry mat.- This two in one rolling pin is great as it has a removable end that allows you to store the silicon  pastry mat inside the rolling pin when not in use.

The rolling pin also comes with 3 changeable spacers enabling you to decide what thickness you wish to roll the pastry so that you can get uniform thickness whilst rolling it out. This is really handy when rolling out biscuits so that you can ensure all the batch are the same thickness.



I am absolutely loving my Terraillon range of baking utensils which have become my bestest buddies in my kitchen.






If you too like this range do check out the Terraillon website to order.

** I was sent a set of Terraillon kitchen utensils to try out in my kitchen. All views and opinions shared are my own.

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Aubergine and Yellow Tomato Curry.

One of my favorite vegetables is aubergines and I always try and cook with them at least once a week. These wonderful purple aubergines used in this recipe are home grown from a friends garden. They are very young and tender with very few seeds inside them and they taste delicious.

I have paired them with these beautiful Yellow vine tomatoes that I picked up from the local farmers market. The tomatoes are sweet and juicy and are perfect in salads, although you can also cook with them by roasting them on the wine for pasta sauces or adding them to any curries dish too.

With these two lovely ingredients, I wanted to keep the recipe simple so I made this tasty Aubergine and yellow tomato curry which went really well paired with hot chapattis and rice.

Yield: Serves 4Author: Nayna Kanabar

Aubergine Masala with Yellow Tomatoes

Augergines sauteed in garlic and spices and cooked with baby Yellow tomatoes.

prep time: 5 minscook time: 20 minstotal time: 25 mins

Ingredients:

2 medium Aubergines

2 cloves garlic

1 red dried chilli

12 Baby yellow Tomatoes

3 Springs fresh Coriander

1 teaspoon salt

1 teaspoon chilli powder

1/2 teaspoon coriander powder

1/2 teaspoon turmeric powder

1/2 teaspoon cumin powder

1/2 teaspoon mustard seeds

1 tablespoon olive oil

Instructions

1. Wash the aubergines and cut in half length ways and then into thin 5 mm slices.

2. Peel the garlic and finely chop it.

3. Cut the tomatoes into quarters.

4. In a pan add the oil , when it is hot add the mustard seeds and red chilli and wait for the mustard seeds to crackle.

5. Add the garlic and saute for a minute, next add the aubergine slices and toss in the oil for 3-4 minutes.

6. Add all the spices  and toss the aubergines to coat them. Cover and cook the aubergines for 10 minutes  on a low to medium heat after which add the tomatoes and cook further for another 5 minutes.

7. Turn off the heat and transfer the aubergines to a serving dish and garnish with freshly chopped coriander.

Created using The Recipes Generator

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Top 10 vegetarian recipes for Al fresco dining.

The weather in the UK has been lovely and hot the past few weeks and I am enjoying spending time out doors. We relish Al fresco dining, barbecuing and eating healthy. Our meals mainly consist of light quick to prepare recipes that include plenty of salads. To beat the heat and to keep hydrated we are also enjoying refreshing home made mocktails, and smoothies too.

My current favorite go to recipes are:

Virgin Strawberry Mojito

Strawberry Lemonade

Peach and Apple Smoothie

Peach and Mint Salad

Pineapple Salsa

 Barbecued Corn with roasted pepper and mint Salsa

Green Lentil Salad

Paneer Skewers

Garlic Chilli Mogo

Chick Pea Tikkis (cakes)

Do you enjoy eating outdoors? Do share your tips and recipe suggestions for eating Al fresco in the comments below. In celebration of this gorgeous weather, I am giving away a copy of the Weber's American BBQ book and a Weber's apron to one lucky simplyfood reader.

How To Enter

•    Simply complete the Rafflecopter widget below to verify your entries
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•    Please read the rules they form the terms and conditions of this Giveaway
•   Closing date – Sunday 26th August 2018-12am
•   Open to UK residents only.

Prize 1 Weber's American BBQ book and a Weber's apron

How Rafflecopter works:

• You will need to complete the mandatory entry first – usually making a blog comment. You can do this by clicking on leave a comment at the bottom of the post and leaving your reply in the comment box. Please note your comment will not show immediately as it needs to be moderated however rest assured it will appear on the site, so carry on with rest of entries.
• Login to Rafflecopter – click to see what the question is. Make a comment answering the question on the blog.
•  Go back to Rafflecopter and click the green button to tell me you have made a comment, this will unlock all the other options. All entries are checked to see that the mandatory question is answered, if its not all bonus entries will become void. 
• Rafflecopter will tweet, like and follow on your behalf.
• For information on how to find the URL of your tweet click here. 
• For bonus entries you can return to this page and enter the daily bonus entries. 
• If you are still unsure as to how Rafflecopter works please do check out this short video.

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a Rafflecopter giveaway

Aubergine Bake- Keto Recipe

I am a big fan of aubergines and I can eat them everyday if I get the chance. I like cooking with the small baby aubergines, they usually work well with Indian Inspired recipes. The large dutch variety I tend to use more for continental recipes. This aubergine bake is a delicious keto friendly (lowcarb) recipe that can be made in advance and is delicious served with a green salad.  

Yield: Serves 2Author: Nayna Kanabar

Baked Aubergines

Thin slices of aubergines grilled and layered with Napolitana sauce and finished with grated cheese and baked in the oven.

prep time: 10 minscook time: 45 minstotal time: 55 mins

ingredients:

For the Napolitana Sauce:

500 g Passata

1 clove garlic finely minced

1 red onion finely chopped

1 tablespoon Olive oil 

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 teaspoon Italian herbs

1/2 teaspoon chilli flakes (optional)

Other Ingredients:

2 large dutch aubergines

2 tablespoons olive oil or use the light fry olive oil spray.

1 teaspoon salt

60 g grated mild Cheddar

instructions

1. Slice the aubergines longways very thinly 3 mm-5mm thick, and put them in a bowl with cold water and salt and leave to soak for few minutes.

2. Spray a deep baking tray with oil and keep aside.

3. Preheat oven to 350 degrees F/ 180 degrees C

4. In a saucepan, add  1 tablespoon olive oil and add the garlic and onions and saute until onions are translucent.

5. Add the passata, salt, chilli flakes, pepper and Italian serves and simmer the passata for 15 minutes on a medium head.

6. Heat a griddle pan(the one with lines)

7. Drain the aubergines and pat them dry with a tea towel.

Spray the aubergines slices with spray oil 3 at a time and cook them on the griddle for a couple of minutes on each side till the brown lines appear and aubergine slices start to cook a little.

8. Take them out of the pan and repeat process for all slices.

9. Add a layer of slices on the baking dish fand spread some Napolitana sauce on it, build the layers with the aubergine slices and the sauce.

10. Once all the aubergine slices are layered, sprinkle with the cheddar cheese.

11. Bake the aubergine bake for 30 minutes in the oven. Remove from the oven when cheese is browned and bubbling.

Created using The Recipes Generator

NB- You can add more or less cheese according to your taste. To make it vegan use vegan cheese.

This bake can be make in advance and frozen and baked in the oven on the day.

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Tidbits in my Pantry- Kitchen Gadgets

 Since the last couple of posts you can see that I have been sharing some really lovely product samples that I received to test in the simplyfood kitchens. I am really enjoying testing them all out in my kitchen and this is part three in the homeware tidbits section.

The Furi Pro 13cm (5 inch) East/West™ Santoku-   This knife has a deep blade for larger cutting tasks, a sturdy handle for extra leverage and scallops naturally positioned on the blade reduce friction and make cutting fast and easy. The knife is available on line and in most good kitchenware shops.

Single Medium sustainable Bee's Wrap® food storage, they are perfect to wrap bread, cheese, vegetables, or cover a bowl with them. They are a natural alternative to plastic wrap for food storage and will mould to any shape. They can be washed in cool water with a mild dish soap and air dried and then can be reused. 

The new Pro Sharp Twist ‘n’ Sharp is a 2-in-1 knifesharpener has a very simple single-handed pull-through operation which allows you to sharpen old and blunt knives, serrated blades and scissors.

big peeler™ is a really useful large peeler that  is perfect for peeling all types of vegetables and fruits. It’s great for tougher skinned vegetables. It is a good rubber grip handle and is food and dishwasher safe. It makes the perfect accompaniment to any kitchen preparation tools.

The 6cm Opinel spreading knife. It is made from stainless steel with a beech handle, it has a spatula shape blade that is perfect for spreading butter, spreads, chocolate.

These colourful ties by Kuhn Rikon  slider ties are made of long-lasting and durable silicone .The ties are fully adjustable and they are perfect for tying bags, bunches of herbs or even cords and wires around the house. They have a simple slider that makes adjusting them easy.

Savel is a food saver that bends to cover whatever shape of cut food is left and covers the cut side to keep it fresh from longer.

Do you have any favorite products that you have discovered recently??

**I was sent these items to test in the simplyfood kitchens.I was not asked to feature them or write a positive review of them.

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