Cheese and asparagus frittata using the Saladmaster Gourmet Skillet

Preparation Time :: 15 minutes

Cooking Time  ::  20 minutes

Ingredients (serves 4)

• 1 tsp extra virgin olive oil
• 1 leek, pale section only, washed, dried, thinly sliced
• 1 garlic clove, finely chopped
• 2 bunches asparagus, woody ends trimmed, cut into 4cm lengths
• 4 eggs
• 4 egg whites
• 50g goat's cheese crumbled – feta or ricotta are a good substitute if goats cheese flavour is too strong.
• 1 tlbs fresh thyme leaves or lemon thyme for a more subtle flavour
• Salt & freshly ground black pepper

Method

1. Heat the oil in the 10” (25cm) Saladmaster gourmet skillet over medium heat. Add the leek and cook, stirring, for 4 minutes or until soft. Add the garlic and cook for a further 1 minute. Remove from heat and set aside for 5 minutes to cool. Reserve skillet to reuse later in the recipe.
2. Meanwhile, cook the asparagus in a medium saucepan of boiling water for 3 minutes or until bright green and tender crisp. Refresh under cold running water. Drain.
3. Use a wire balloon whisk to whisk together the eggs and egg whites in a large bowl until well combined. Stir in the leek mixture, asparagus, goat's cheese and thyme. Season with salt and pepper.
4. Preheat grill on medium-high. Reheat a 25cm Saladmaster gourmet skillet over a medium heat. Skillet will already be oiled however brush the frying pan with more olive oil to lightly grease if necessary. Pour the egg mixture into the prepared pan and use a spoon to smooth the mixture so the asparagus and cheese are submerged. Turn stove to low and cook for 5 minutes or until the outer edge sets. Place the frying pan under the preheated grill and cook for a further 3-4 minutes or until golden brown and just set. Remove from grill. Set aside for 10 minutes to set. Cut frittata into wedges and serve with fresh green salad.

Egg Custard

This is a truly delicious custard and quite simple to make.  It is delicious served over fresh berries for dessert but of course the perfect Christmas pudding partner.Your guests will think you've become a MasterChef!

Ingredients

4 egg yolks

A thin strip of lemon rind (one length with the potato peeler)

¼ cup sugar (can use raw sugar)

1 ¾ cups milk

¼ cup cream

1tspn cornflour mixed with 2 tblspns extra milk

1 tspn vanilla essence

Method

Whisk egg yolks with sugar in a bowl.  Heat milk, cream, lemon peel slowly then add cornflour and stir constantly until boiling.  Remove from heat, discard peel (I usually leave in till the end) then whisk into the bowl containing yolks and sugar.  Return to the saucepan and cook over a very low heat, stirring with a a wooden spoon in a figure eight movement until custard leaves the trace of your finger on spoon.  Pour into jug and add vanilla.  Custard will thicken more when chilled or serve warm with pudding.

Brandy Cream Sauce

This recipe was given to me by Sharon Le Dan, so thank you Sharon.  I'm not sure I make it as well as she does but once you've had this on your Christmas pudding it is hard to go back to any of the others.

Ingredients

1 egg

50g butter melted

1 ¼ cups sifted icing sugar

Pinch of salt

2-3 tablespoons Brandy (or 1-2 tbspns rum)

400 mls cream whipped

Method

Beat egg until light and fluffy, beat in butter icing sugar, salt and brandy.  Gently fold cream into egg mixture.   Cover and chill until ready to serve.

Stir before spooning onto pudding.

Enjoy!

Serving Up

Okay, it is now two days to go and although I have decided what food and drinks I will be preparing, I'm starting to think about how I'm going to serve it.  One thing I always seem to lack in my vast collection of kitchen tools is presentable utensils with which to serve.  With that in mind I hunted high and low and found some to fit the bill.  Cuisipro have just introduced their Tempo Range in Mini Tools for serving. I've always liked the Tempo kitchen utensils but equally like the Saladmaster utensils for the design and quality.   More about kitchen utensils later.  I still have some of the Tempo Mini Serving Range in stock and individual pieces are $24.95 each.  


I have also included pricing and details for the other gift ideas in my newsletter.

Contact me for information on how to purchase Saladmaster products

                        

Cuisipro Cupcake Decorator Set$29.95
Six in stock

4 chopsticks, one sauce pot, two bowls 
$35.00 for the set
or available individually

Rhubarb Rhubarb Rhubarb...

A set of white classic fine bone china is a must for every domestic god or goddess so I set myself a task; find a well priced bone china dinner set which will stand up to daily dishing. Task completed, read on...

Leaving aside the desired French and British options, I compared Alex Liddy and Rhubarb as they are similarly priced, beautifully white and classically designed.  

I opted for the Alex Liddy rimmed and have used it for about eighteen months now. I have been happy with the style and sizes of bowls and plates but I have found that at least one or two of each size has chipped which is much more than I would expect from bone china. Having said that, the crockery is much finer than the Rhubarb which is slightly more robust.

The Rhubarb setting has held up much better, although I have only used if for around a year it is yet to show any faults.  I'll let you know if it does!  

I have decided to stock Rhubarb dinnerware as the recommended white basic based on my own review in use.  I have both the Rimmed and the Coupe 16 piece sets in stock at a great price, $79.99 which is much less than the RRP of $159.99.  See below if you want more details.

I have also decided to add a little more colour to my life and have brought in the Rhubarb Katrina Range.

Why bone china?

Fine bone china is biscuit fired to around 1200 degrees Celsius making it extremely hard and durable.  It is then glost fired at about 1080 degrees Celsius giving a glass like coating, if it is patterned it will be fired up to two more times.  Needless to say, more work, more money.

Coupe 16 piece dinner set includes 4 dinner plates 25cm, 4 side plates 18cm, 4 noodle bowls 18cm, 4 cappuccino mugs 250ml

Rimmed 16 piece dinner set includes 4 dinner plates 27.5cm, 4 side plates 18cm, 4 cereal bowls 18cm, 4 conical mugs 280ml

Shop Shop Shop Stop...

Come and enjoy some refreshments on Tuesday 7th of December 1-7pm and and Thursday 9th 2-7pm while you browse, shop, relax...

I have expanded the kitchenware range to include tried and tested pieces from Cuisipro, Rhubarb, Retro Kitchen to name a few as well as the beautiful Domestic Goddess Essentials Aprons.  All of the products have been carefully selected and perfectly compliment the quality of the Saladmaster cookware range.  I've included a good range of things to get kids started in the kitchen and of course there are a few things just for fun.  

If you choose to purchase something you can leave with it wrapped and ready to put under the tree.


Payment accepted by credit card, cash and I offer lay-by.  


Here is a glimpse of the range, there will be much more on display Tuesday and Thursday.


Enjoy your virtual browse and feel free to place orders.

                                                        

10% off the entire Saladmaster Range for two days only plus some super specials over the two days!  

Great time to lay-by for the new year!

For more info on Saladmaster products go to www.recipeforlife.saladmaster.com

Cuisipro Tools (these are just a few)

Retro Kitchen Range

A nice change from plastic, this sturdy enamelware is great for outdoor entertaining.  Prices start from $5.95

Cheat Chop Sticks

Soy Pot and Bowls

                                  

        
                                                      





For your kitchen garden

Bucket in a Bag - How handy!

Great tools for junior chefs

• Aprons
• Cook Books
• Bake ware
• Things just for fun!

 A bit of fun...

Craft Turntable $29.95                                           Egg Cups $2.95 each

(craft things not included)                                      or $10 for a set of four

Reduce Water Bottles

4 Styles

Love these: They have screw caps - no leaks, are the perfect size for your bag, lunch box or car cup holder.   These reusable bottles support the reduction of plastic waste.

Each style comes in a set of 5 bottles with a fridge storage  it convenient to grab a bottle from the fridge each day and go.  They are BPA free plastic and dishwasher safe and come in two sizes. 

 $19.95

$24.95

Sri Lankan Chicken Curry

This recipe is fabulous for introducing children to spice. Reduce the amount of chilli to half a teaspoon and serve it with a generous amount of rice and other palate soothing accompaniments.  If nothing else a cold glass of milk helps.

The children at Piper and Holland's school love it, there are very few nay sayers if ever it is on offer.   

Ingredients

1.5 kg chicken pieces or thigh fillets - chicken chops are good too

3 tablespoons ghee or oil

¼ teaspoon fenugreek seeds (optional)

10 curry leaves

2 large onions, finely chopped

2 – 2 ½ teaspoons finely chopped garlic

2 teaspoons finely grated ginger

1 teaspoon turmeric

1 teaspoon chilli powder (optional) more less to adjust how hot

1 tablespoon ground coriander

1 teaspoon ground cumin

½ teaspoon ground fennel

2 teaspoons sweet paprika - not hot

2 teaspoons salt

2 tablespoons brown vinegar

2 tomatoes, peeled and chopped or one can of diced tomatoes

6 Cardamom pods

1 Cinnamon stick

1 stem of fresh lemon grass or 2 strips lemon rind

1 cup coconut cream (optional) – I would only add this if curry was too hot or if I wanted it to be richer than it usually is.

Method

Heat ghee/oil and fry fenugreek and curry leaves until they start to brown. Add onions, garlic and ginger and fry until onions are soft and golden.  Add spices; turmeric, chilli, coriander, cumin, fennel, paprika, salt and vinegar and stir until spices become aromatic.  Add chicken and stir over a medium heat until chicken is thoroughly coated with spices.  Add tomatoes, whole spices and lemon grass and cook, covered over low heat 40 – 50 minutes (less time for thigh fillets). 

Add coconut cream and taste.  If desired add more salt and a squeeze of lemon juice.  Do not cover after adding coconut cream.

Serve with rice and accompaniments. 

Add extra chilli to taste if a hot curry is desired.              Enjoy!