tag:blogger.com,1999:blog-61623588697274647752024-03-13T16:35:02.801+00:00The Kitchen Dresser BlogI am passionate about cooking, the preparation of wonderful food, the books, the magazines, the TV shows and the equipment and tools required to produce these feasts. I sell cooking equipment and kitchen accessories at my online store www.kitchendresser.ieKellyhttp://www.blogger.com/profile/17854997535926723207noreply@blogger.comBlogger31125tag:blogger.com,1999:blog-6162358869727464775.post-76319370049726272982011-02-20T20:20:00.000+00:002011-02-20T20:20:16.006+00:00X Box controller cake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJdf-6cgJ2wAzCW0B3R85l2I2T3xTykUhquJCnvTNxgM9hOgB4uQarZ3DSfqTvJQzB914PO4JG-gTaIh18wgyrMGeyFo1ChBOunA-Bk2WMr2Z1JKXpfVJ6GZsjwUHFAhKr0rM4CbgI7uc/s1600/photo3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" j6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJdf-6cgJ2wAzCW0B3R85l2I2T3xTykUhquJCnvTNxgM9hOgB4uQarZ3DSfqTvJQzB914PO4JG-gTaIh18wgyrMGeyFo1ChBOunA-Bk2WMr2Z1JKXpfVJ6GZsjwUHFAhKr0rM4CbgI7uc/s320/photo3.jpg" width="320" /></a></div>My son turned 18 recently and announced he would love to have a birthday cake in the shape of an x-box controller, avid gamer that he is! I scoured the net and found a few versions of the cake that I liked and decided to give it a go. I reckoned it would be simple enough to make a rectangular cake and then carve out the shape I needed. Using Nigella's buttermilk birthday cake recipe (a favourite for larger cakes) I made the cake in a 12" x 8" roasting tin. I found a photo of an x-box controller on the net which I copied into a graphics program and re-sized to fit a full A4 page, printed and then cut out.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiKeOjPBBfRH-6mRZVn9C37IcKwepY8SyFJklmwSDnITx9sQz4pMkPmeQSD7H3QrhxVchPrlVLY8cMAdXX1SIUMqgfT1nvHp6l1ROl04eCScuBSf6M0FCyrzIe6uURRlpOdyQEEGx2DR8/s1600/photo4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" j6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiKeOjPBBfRH-6mRZVn9C37IcKwepY8SyFJklmwSDnITx9sQz4pMkPmeQSD7H3QrhxVchPrlVLY8cMAdXX1SIUMqgfT1nvHp6l1ROl04eCScuBSf6M0FCyrzIe6uURRlpOdyQEEGx2DR8/s320/photo4.jpg" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">The template was placed on the cake (which I should have said was put into the freezer for about an hour to firm up) and then I cut out the shape with a serrated knife. Next I sliced the cake horizontally to create two layers and filled the cake with raspeberry jam and vanilla buttercream, then covered the whole cake in a thin layer of the icing (sometimes called dirty icing!) to seal the cake crumbs. Another stint in the freezer followed to firm up the icing before I added another layer of buttercream.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrYHVBVT0Dyg_lQT2PKhHngTvawjjuqVLBhZea3kaBqnZYYPsAXBRV-Uf3Mf_KONM0G7Tw_PGkBu3GoxsCbLOMfVcDRmubeVxLwE_dYvgiDmW9NLpr9rnM4NjEL2hRLfkSEMvPmLlpYeM/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" j6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrYHVBVT0Dyg_lQT2PKhHngTvawjjuqVLBhZea3kaBqnZYYPsAXBRV-Uf3Mf_KONM0G7Tw_PGkBu3GoxsCbLOMfVcDRmubeVxLwE_dYvgiDmW9NLpr9rnM4NjEL2hRLfkSEMvPmLlpYeM/s200/photo.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9GGPWoo4WaBJ4ALsLVGlNTev5abtaG_1D8rh7ZJm55RHILBVbWn4U9uqk8TxWxsCW2BJYRK8N4RbWuxF74Eojag2M24KDDcTURf5TOEsv4d34Pf-AQkWk7gy1akNEpzZRLNFAjWb18zY/s1600/photo2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" j6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9GGPWoo4WaBJ4ALsLVGlNTev5abtaG_1D8rh7ZJm55RHILBVbWn4U9uqk8TxWxsCW2BJYRK8N4RbWuxF74Eojag2M24KDDcTURf5TOEsv4d34Pf-AQkWk7gy1akNEpzZRLNFAjWb18zY/s200/photo2.jpg" width="150" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">I attempted smooth icing the cake with the buttercream using a technique called the 'Viva technique' that I found on YouTube but it proved difficult to get the icing smooth around the inner curves so I gave up and covered the cake in white fondant instead. Using my template I fashioned the buttons and controls out of coloured fondant, adding a bit of black colouring to white fondant to make the grey thumb buttons and the grey trim at the front. I used my trusty Noridcware cake tester as a modelling tool to carve the A, B X & Y on the buttons and other details in the cake. Overall I think it was a pretty easy project with nothing too technical or detailed to worry about and most importantly my Son's friends were impressed!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2d_1zEk5Jchwk4wOMlUI5Vxj5YGMl-gJDq1kX-q8psTim0mKRAC0O2kxSQkg4YoYRos4AJ0Vex9IvOQUzZlLH8UwJ10jnRpeE3_jv4dMnqfLL0BclEgc-YigrUzA7rsSymmj3FzG_E3Y/s1600/photo5crop.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="278" j6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2d_1zEk5Jchwk4wOMlUI5Vxj5YGMl-gJDq1kX-q8psTim0mKRAC0O2kxSQkg4YoYRos4AJ0Vex9IvOQUzZlLH8UwJ10jnRpeE3_jv4dMnqfLL0BclEgc-YigrUzA7rsSymmj3FzG_E3Y/s320/photo5crop.jpg" width="320" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div>Kellyhttp://www.blogger.com/profile/17854997535926723207noreply@blogger.com1tag:blogger.com,1999:blog-6162358869727464775.post-45638617541165456962010-11-18T13:03:00.001+00:002010-11-18T13:03:22.228+00:00Gingerbread House<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivpkyK6cLki31cGBPRWOtHKBrOlSU3B9wMvFOrUBovRYWBx7OEeaxJrlktLMnzr2FAH8gjWFA-CRWnSvngJKHHuT8sz2j-DSFCn6FCJj6eIUziPqezKdzu-9lnE0uYpMzMN-5M1pVPRas/s1600/house4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivpkyK6cLki31cGBPRWOtHKBrOlSU3B9wMvFOrUBovRYWBx7OEeaxJrlktLMnzr2FAH8gjWFA-CRWnSvngJKHHuT8sz2j-DSFCn6FCJj6eIUziPqezKdzu-9lnE0uYpMzMN-5M1pVPRas/s320/house4.jpg" width="262" /></a></div><div class="separator" style="clear: both; text-align: left;">I have never made a gingerbread house but I couldn't resist trying out the <a href="http://www.kitchendresser.net/wilton-gingerbread-house-mold-set-7157-p.asp">Wilton Gingerbread Mold</a>. To make things a little easier for myself I used the <a href="http://www.kitchendresser.net/wilton-gingerbread-mix-7148-p.asp">Wilton Gingerbread Mix</a> and the <a href="http://www.kitchendresser.net/wilton-frosty-white-icing-mix-7151-p.asp">Wilton Frosty White Icing Mix</a>. Wilton is an American company so the directions on the gingerbread mix say to add 1/2 cup vegetable shortening and 1/2 cup water to the mix. I compromised and used 110g of margarine and 120ml water. The mix is so easy to use. I just threw everything into the Kitchenaid and within a minute it had combined to a soft cookie dough. </div><div class="separator" style="clear: both; text-align: left;">The mold itself is very heavy duty aluminium and the mold pieces are on both sides so it means that you have to bake a total of 3 batches. I simply spread a little Wilton cake release with some kitchen roll over the mold and pressed the dough into the shapes (no need to roll out the dough but I did run the roller over the dough once it was in the mold to get it kind-of level) This picture shows one side that has a roof piece, side piece, the chimney, footpath and 2 little gingerbread men. You need to use this side twice, and the other side just once.(2nd side = front and back of house, santa sign, tree, large gingerbread man and 2 candy canes) </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_Lk9mDigfFSOVW9I2VD2LquWnU0FLG9bZBZlSn_NEZ-0laHpd8nDyx0wcXTLmlWjittKFrnJV1cX2iG5QEpUyhaukCyjpU5M-__z6CIMLSwd573EaSVq7EF3QwzVF2k5_O0Z8Skm2K_M/s1600/gingerbread+mould.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_Lk9mDigfFSOVW9I2VD2LquWnU0FLG9bZBZlSn_NEZ-0laHpd8nDyx0wcXTLmlWjittKFrnJV1cX2iG5QEpUyhaukCyjpU5M-__z6CIMLSwd573EaSVq7EF3QwzVF2k5_O0Z8Skm2K_M/s200/gingerbread+mould.jpg" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;">The gingerbread dough pressed into the mould</div><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwlrGQPjnI_MYLZKjQrmX55a5iMnigOur6KDkQrMalZ_6PhD1y6LwqCTAxUezBFDhXIkSNwK0tffZ3DncVO2SQxPYs8pHfBjeDC7SHh7cRqbhURUL39rUU48CczWAP8dJZPGrwj676Z6M/s1600/pieces.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwlrGQPjnI_MYLZKjQrmX55a5iMnigOur6KDkQrMalZ_6PhD1y6LwqCTAxUezBFDhXIkSNwK0tffZ3DncVO2SQxPYs8pHfBjeDC7SHh7cRqbhURUL39rUU48CczWAP8dJZPGrwj676Z6M/s200/pieces.jpg" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;">All the pieces before construction</div>One of my Facebook friends recommended that I decorate the pieces before the construction and this definitely made things a lot simpler. Using the white icing I outlined the windows and the candy canes on the sides of the house and filled in the door. A put a jelly tot wreath above the door and put a few red stripes on the candy canes were added and I filled in the faces on the gingerbread men, and traced the 'North Pole' sign. I covered a square cake board in white fondant and then left everything overnight for the icing to harden off. Next day I mixed another batch of white icing (about the texture of stiff toothpaste) and generously spread on the edges of the front and sides of the house and stuck then in place with plenty of icing under the house. Miraculously they held in place and I was able to attach the back wall without the need of any props. I left the house to settle for an hour before I attempted the roof pieces and luckily that fitted like a charm! Having left it another while to settle, I then attached the chimney and added the finishing touches of 'snow' and sweets, the tree, sign and gingerbread men. I love the detail of the tiles on the roof and the footpath and a light dusting of icing sugar really highlights them. All in all I was very happy with my creation and would definitely do another. Admittedly, the mold is an investment, but could easily be shared between friends and family and would last a lifetime. Something to hand down through the generations....Kellyhttp://www.blogger.com/profile/17854997535926723207noreply@blogger.com2tag:blogger.com,1999:blog-6162358869727464775.post-4117828818530026682010-10-05T13:42:00.000+01:002010-10-05T13:42:37.262+01:00A great 'Try me' offer from Le Creuset<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEMtSyO5G2UJbrBRBCZ7pJDaqO1V-UUL8g5vz6YL9l_1zx8nPs4r15icbED2I1O4W8r5nH9gdSusTu7MWCKX8wU8vPcRgzErTeTkPiQSrQXywo2ummUDKDjrqGQRGBOcj0fv1HjXr1PIM/s1600/Shallow+cass+volcanic_300x540.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="177" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEMtSyO5G2UJbrBRBCZ7pJDaqO1V-UUL8g5vz6YL9l_1zx8nPs4r15icbED2I1O4W8r5nH9gdSusTu7MWCKX8wU8vPcRgzErTeTkPiQSrQXywo2ummUDKDjrqGQRGBOcj0fv1HjXr1PIM/s320/Shallow+cass+volcanic_300x540.jpg" width="320" /></a></div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">This 22cm shallow casserole is great value at over 25% off the normal retail price. A perfect size for two, this casserole is ideal for Shepherd's pie, gratins, paella, fish pie or why not try the recipe for chicken roulades with spinach and cheese stuffing below? The casserole is available in Cerise red, Volcanic Orange and Almond Cream at €81.95 for a limited time only. </div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuJoQfLHJTLdH-1co7bzr0rmzVW5BueEOb9cz99YAOzy6d2IhGMG276zR6lHV6OvcIBkHk5mIZRCMzOA98huV5JlbfYN8sOW0UqLiBT3fOT80zn3PqPVXHyA-_H8c0PnrtBcuX5XfJUX0/s1600/ChickenRouladeswithSpinachCheeseStuffing-rounded.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuJoQfLHJTLdH-1co7bzr0rmzVW5BueEOb9cz99YAOzy6d2IhGMG276zR6lHV6OvcIBkHk5mIZRCMzOA98huV5JlbfYN8sOW0UqLiBT3fOT80zn3PqPVXHyA-_H8c0PnrtBcuX5XfJUX0/s320/ChickenRouladeswithSpinachCheeseStuffing-rounded.jpg" width="245" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Recipe courtesy of Le Creuset:</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><strong>Chicken Roulades with Spinach & Cheese stuffing </strong></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Ingredients for 22cm Le Creuset Shallow Casserole:</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">2 boned skinless chicken breasts</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">1/4 tsp ground nutmeg</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">1/2 tsp dried thyme</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">40g baby spinach</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">75g gruyere cheese</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">1 tbsp vegetable oil</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">1/2 onion - thinly sliced</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">85ml hot chicken stock</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">2 tsp cornflour</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">85ml skimmed milk</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div>Cooking Instructions:<br />
<ol><li>Place the chicken breasts between sheets of plastic wrap. Pound them with a heavy rolling pin until they are about twice as large, but not so thin you can see through them.</li>
<li>Sprinkle each one with a little nutmeg, thyme, and seasoning, followed by a few leaves of the raw spinach, dividing these equally between the 2 pieces.</li>
<li>Cut three quarters of the cheese into 2 finger-size pieces. Place one in the middle of the spinach on each chicken piece. Roll up the chicken pieces “swiss roll” fashion, tucking in the side edges to enclose the cheese. Secure with thin string or cocktail sticks.</li>
<li>Heat the oil in the shallow casserole over medium heat on the hob. Add the onion and fry gently until it is just beginning to soften. Add the chicken roulades and brown them evenly on all sides.<br />
Scallops of pork or turkey make a delicious alternative for this dish.</li>
<li>Gradually add half the hot stock around the roulades with a little seasoning. Cover and simmer slowly for 30 to 40 minutes until the chicken is very tender.</li>
<li>Lift the roulades out of the pan and keep them hot on the upturned lid. Carefully remove the strings or cocktail sticks. </li>
<li>Add the remaining stock to the cooking liquid and bring this to a simmer. </li>
<li>Blend the cornflour with a little of the milk, then stir this and the remaining milk into the liquid, simmering and stirring until the sauce thickens. </li>
<li>Finely grate the remaining cheese into the sauce, stirring until it melts. </li>
<li>Taste and adjust the seasoning before returning the roulades to the sauce to reheat. </li>
</ol>Serve with boiled plain rice or noodles.Kellyhttp://www.blogger.com/profile/17854997535926723207noreply@blogger.com1tag:blogger.com,1999:blog-6162358869727464775.post-24761571297491633442010-08-30T13:56:00.001+01:002010-08-30T17:17:18.148+01:00Free pie birds from Le Creuset<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgODJoW4xH3sVpjhFDOhHrxWPQ8zFkQ3ZJ2T6yunNU-OcB-bA6r8rGdz6hsl8dvwZLNw2xiku005OvaoVYaYNNQvGnRtkCObX2xL8bldNRgGLcsRkt4FwkHlAdfzQ4Mlsfx3aoKzIOIQTs/s1600/piebirdanddish.jpg" imageanchor="1" style="clear: left; cssfloat: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="132" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgODJoW4xH3sVpjhFDOhHrxWPQ8zFkQ3ZJ2T6yunNU-OcB-bA6r8rGdz6hsl8dvwZLNw2xiku005OvaoVYaYNNQvGnRtkCObX2xL8bldNRgGLcsRkt4FwkHlAdfzQ4Mlsfx3aoKzIOIQTs/s200/piebirdanddish.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Free ceramic pie birds from Le Creuset</td></tr>
</tbody></table>We are excited about this latest special offer from Le Creuset - a free ceramic pie bird when you buy a <a href="http://www.kitchendresser.net/le-creuset-special-offer-19cm-pie-dish--bird-6776-p.asp">19cm pie dish</a>. (The pie dish is also on offer at only €14.00, thats 33% off the normal rrp)<br />
The pie bird is available via redemption - you just fill in the form that comes with the pie dish and send it away saying what colour bird you need to match your pie dish. Its such a lovely idea and looks very impressive. <br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibE3u47Hw8KDSPFnusbKtevZNVvCjztVBJtvQmSWR-XIJV7C9Q-hhICELsVv-cfJCAz0tsuSvra7m3n9ZcK9wHrIpCY09yTh-05tFMdgcTrVb17JQYOz2ER4LYV0zQYhzSTTEU_fLBaOE/s1600/piebirdinpie.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="167" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibE3u47Hw8KDSPFnusbKtevZNVvCjztVBJtvQmSWR-XIJV7C9Q-hhICELsVv-cfJCAz0tsuSvra7m3n9ZcK9wHrIpCY09yTh-05tFMdgcTrVb17JQYOz2ER4LYV0zQYhzSTTEU_fLBaOE/s200/piebirdinpie.jpg" width="200" /></a>So, how do you use a pie bird?</div>Simply place the pie bird funnel in the centre of the dish before covering the pie with the pastry lid. Roll out the pastry lid, cut a small “X” shape at the centre. Lift the pastry lid into place, lining up the “X” cut with the birds head. Gently press the cut edges at the centre around the shoulders of the bird. The top of the funnel should poke up through the pastry. Trim excess pastry from the pie edge and finish as required, or as the recipe suggestsKellyhttp://www.blogger.com/profile/17854997535926723207noreply@blogger.com1tag:blogger.com,1999:blog-6162358869727464775.post-40613319692788320862010-07-04T15:15:00.001+01:002010-07-04T15:23:16.634+01:00Strawberry Jam<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsAERBhqsGh1sJDUMoMynLEwluaGS-r0dQCQHpCIjMaX017YXd6fMd9CkMPa3Q4XCgcE53TE8PhiQibogooJ_Qp_cbRM7k1dROBx9k8XqGdoO796zw9qtUovBkxKP5M58s4ViG50uUW9c/s1600/jam7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" rw="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsAERBhqsGh1sJDUMoMynLEwluaGS-r0dQCQHpCIjMaX017YXd6fMd9CkMPa3Q4XCgcE53TE8PhiQibogooJ_Qp_cbRM7k1dROBx9k8XqGdoO796zw9qtUovBkxKP5M58s4ViG50uUW9c/s200/jam7.jpg" width="150" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">There seems to be loads of strawberries about this year. Must be the fine weather at last. My lovely neighbours have gone on holidays and left loads of strawberries (and lettuces) unpicked, telling me to help myself to them. I gladly went with bowl in hand to collect some lovely fresh ripe strawberries and as there were so many I decided to make some strawberry jam. </div><br />
<strong>Simple Strawberry Jam</strong><br />
There are only 4 ingredients in this simple strawberry jam. <br />
<ul><li>strawberries</li>
<li>sugar (I use granulated)</li>
<li>lemon juice - if not using 'jam sugar' - see below</li>
<li>small knob of butter</li>
</ul>I use slightly less sugar by weight to strawberries eg: 500g strawberries to 400g sugar. Strawberries are low in pectin (the sustance that makes the jam set) so you can buy special jam sugar with added pectin, or alternatively use regular sugar and the juice of a lemon (1 lemon to each 500g of strawberries) <br />
<br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwd6UMFmSpvlYLjOjbFLQp9Qh7wHdXrxed2fLcdAVx-L6JscRRvMGFAx-xbAFOFw2giGguMgGeK6-mXszTrWM3zY1y1Fv0sJS3rhYJkSUYNqIxUU_YeQWpiFPDghBBNDP7Xtzjn8xwbpg/s1600/jam2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" rw="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwd6UMFmSpvlYLjOjbFLQp9Qh7wHdXrxed2fLcdAVx-L6JscRRvMGFAx-xbAFOFw2giGguMgGeK6-mXszTrWM3zY1y1Fv0sJS3rhYJkSUYNqIxUU_YeQWpiFPDghBBNDP7Xtzjn8xwbpg/s200/jam2.jpg" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzhw0cBUgva2dYB2J_dJbbd451wvGmpkqVqeJ0-Qtzwz-nPPYGAUvucNYqRXs1xvR76QGKpdVukQNwQzdmT4wg1o60HJzfkADHhooJnZbCQOdSaZsVgFkUSyGana2hyphenhyphendr2v9VQOSgXe9A/s1600/jam3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" rw="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzhw0cBUgva2dYB2J_dJbbd451wvGmpkqVqeJ0-Qtzwz-nPPYGAUvucNYqRXs1xvR76QGKpdVukQNwQzdmT4wg1o60HJzfkADHhooJnZbCQOdSaZsVgFkUSyGana2hyphenhyphendr2v9VQOSgXe9A/s200/jam3.jpg" width="200" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Chop the strawberries and sprinkle the sugar over them. Stir to coat the strawberries and leave to sit for 2-3 hours, or overnight. The sugar draws out the juice from the strawberries and it starts to dissolve in the bowl. Place a small plate or saucer in your fridge.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR_GKEuuLA5oSd7II3AC1_bs2pRO1iOApoqYik3CySeJiovD71a7zQtq8jghFAEvnU6JFwboNOhJVy91TH27wHcGRwFsdqW05alkY2YptS63TkLRlc_yuGHy6tkbLyTTdxKADlkcqR3n8/s1600/jam4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" rw="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR_GKEuuLA5oSd7II3AC1_bs2pRO1iOApoqYik3CySeJiovD71a7zQtq8jghFAEvnU6JFwboNOhJVy91TH27wHcGRwFsdqW05alkY2YptS63TkLRlc_yuGHy6tkbLyTTdxKADlkcqR3n8/s200/jam4.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxwWaq7JEmGAjXWoCllAFW4lJGqHCmNzk-kNKfboEYvk-cL2nuTsFbx9snjtNZWWbRLJi4uMwo9dPMFk89P80qrHh90Vw_UHbUDvFYbGZ-LoXssguacItTCwND8qZB_Dyn58gY27N4QZc/s1600/jam5.jpg" imageanchor="1" style="cssfloat: right; margin-left: 1em; margin-right: 1em;"><img border="0" height="150" rw="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxwWaq7JEmGAjXWoCllAFW4lJGqHCmNzk-kNKfboEYvk-cL2nuTsFbx9snjtNZWWbRLJi4uMwo9dPMFk89P80qrHh90Vw_UHbUDvFYbGZ-LoXssguacItTCwND8qZB_Dyn58gY27N4QZc/s200/jam5.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMah2uRZe_M0FNsbHCrJb7pK_FJ5nYPoMD87SXgv90ykO4CRp2PaR9xKDSXkqCGx1VRGrdQalFj8r9bkMdnX9en72xzvSdshsa937TH8DIeyvw1H5JY47zZBHLtDK8awFPT61f1Oc0xak/s1600/jam6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" rw="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMah2uRZe_M0FNsbHCrJb7pK_FJ5nYPoMD87SXgv90ykO4CRp2PaR9xKDSXkqCGx1VRGrdQalFj8r9bkMdnX9en72xzvSdshsa937TH8DIeyvw1H5JY47zZBHLtDK8awFPT61f1Oc0xak/s200/jam6.jpg" width="200" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">To sterilise your jam jars either wash them in a hot wash in the dishwasher, or put them on a tray into a warm oven for at least half an hour. Do not touch the inside of the pots when you remove them from the oven/dishwasher. Put the strawberries in a <a href="http://www.kitchendresser.net/kitchen-craft-9-litre-maslin-pan-4538-p.asp">preserve or maslin pan</a> or heavy based saucepan (I use the saucepan from my pressure cooker) add the lemon juice, if using, and bring slowly to the boil stirring with a wooden spoon. When it comes to a rolling boil, stop stirring and leave the strawberries to boil for approx 5 minutes (or when the temperature reaches 220F on a <a href="http://www.kitchendresser.net/preserving-522-c.asp">jam thermometer</a>) Take the cold plate from the fridge and drop a little jam onto it. Leave for a minute to cool and then push the jam slightly with your finger. There should be a wrinkle on the surface of the jam, that inidicates that it will set. If there is no wrinkle, boil the jam for another 2 minutes and try the plate test again. Stir in a small knob if butter, This settles down the foam on the jam (dont know how, but it works!)</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Leave the jam to sit in the saucepan for about 10 minutes. This allows the fruit pieces to settle in the jam and you won't end up with strawberries floating to the top of the jam pot. Use a <a href="http://www.kitchendresser.net/kitchencraft-jam-funnel-4540-p.asp">jam funnel</a> (it makes the job so much easier) to pour the jam into the sterilised jars. Top with a <a href="http://www.kitchendresser.net/preserving-522-c.asp">waxed disc</a> while the jam is still warm, this melts the wax a little and seals the jam,and then cover with a sellophane disc. When the jar is cool you can label and top with a <a href="http://www.kitchendresser.net/preserving-522-c.asp">pretty jam pot cover</a>. </div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">note: 500g strawberries will yield 2-3 small jars of jam.</div>Kellyhttp://www.blogger.com/profile/17854997535926723207noreply@blogger.com0tag:blogger.com,1999:blog-6162358869727464775.post-84985785901853689742010-04-30T17:35:00.001+01:002010-04-30T17:42:46.322+01:00Vintage Gingham Caddies<div class="separator" style="clear: both; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihcEzGd53m4KXt-es3IVILdrqbpVaagtyLTIQ4pvRZ6J2hMf-jQXNWVnd6I9BfSXuZBrmEbUBRWXTw4vnPBba-DpLWoeN-2wRVHoIG4DTe7wAB2046212ZvTAn63ux-tRMfx8IH-lIOu0/s320/gingham+range.jpg" tt="true" /></div>Red still remains a popular colour for kitchen accessories, and these new vintage style metal caddies and bread bin should fit easily in many kitchen's colour schemes. In a lovely warm cream and red, they have a retro look with a cute gingham band around the base and red handle on the lid. These are very reasonably priced at only €4.95 for the tea, coffee or sugar caddies, €10.95 for the biscuit caddy and €21.95 for the bread bin. <a href="http://www.kitchendresser.net/vintage-gingham-523-c.asp">http://www.kitchendresser.net/vintage-gingham-523-c.asp</a>Kellyhttp://www.blogger.com/profile/17854997535926723207noreply@blogger.com0tag:blogger.com,1999:blog-6162358869727464775.post-87033170040053446582010-04-07T15:30:00.005+01:002010-04-07T21:08:31.520+01:00New Traditional Kettles and Toasters from Prestige<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="200" nt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidw-UltRJFu0FRPBJCto4QCvUiHXehCdXGdUkbWCv_UmffD2EyadKwOZAQMB_xQeMiihWPpTf57DXw32sQJVckgsYnlRfkYlYh5qA8llk6VFmZgZjNKA2GqacHNtgI90DQIVkzN6sE4SI/s200/tradkettlered.jpg" width="197" /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg704qZ7r-UlljTZl1IQF9VsZJysR6co5QytASG8E2GyVnIeBPJYSHRf3ThiJcmjrXKBoZw9RdiIRLB3Xd8-8UbZ8saSCgmi3VjqtYWfr9f3VKLKs8zC7Vwm3OT8r2MCQzG2utPB1N-98k/s1600/tradtoastred.jpg" imageanchor="1" style="cssfloat: left; margin-left: 1em; margin-right: 1em;"><img border="0" height="175" nt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg704qZ7r-UlljTZl1IQF9VsZJysR6co5QytASG8E2GyVnIeBPJYSHRf3ThiJcmjrXKBoZw9RdiIRLB3Xd8-8UbZ8saSCgmi3VjqtYWfr9f3VKLKs8zC7Vwm3OT8r2MCQzG2utPB1N-98k/s200/tradtoastred.jpg" width="200" /></a></div><br />
<div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">We really like these new kettles and 2 slice toasters from Prestige. Available in Red, Almond Cream or Dark Grey, they have a slick pearlescent finish and a traditional appearance with a modern twist. </div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://www.kitchendresser.net/prestige-519-c.asp">Kettles €69.95. Toasters €46.95</a>. </div></div>Kellyhttp://www.blogger.com/profile/17854997535926723207noreply@blogger.com1tag:blogger.com,1999:blog-6162358869727464775.post-29125010762737801702010-04-01T16:04:00.001+01:002010-04-01T17:10:00.397+01:00Hot Cross Buns. One a penny, two a penny....<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi46QSZ3YF3qABmzwnPVbp47UO2Zn_RAzkS9eTqe4RY4mo6A_AVtJtF-C5YUd8sn6oeH9Pe5uqPnfqui8f3Zm1jRDyrcScuoE6x0azkZ_p410qic76LN5wVc895E-1L4hCT2iJU2pr9rDo/s1600/hotcrossbuns3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" nt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi46QSZ3YF3qABmzwnPVbp47UO2Zn_RAzkS9eTqe4RY4mo6A_AVtJtF-C5YUd8sn6oeH9Pe5uqPnfqui8f3Zm1jRDyrcScuoE6x0azkZ_p410qic76LN5wVc895E-1L4hCT2iJU2pr9rDo/s320/hotcrossbuns3.JPG" /></a></div><div class="separator" style="clear: both; text-align: left;">I love the warm spicy smell of them, warm from the oven, split and spread with lashings of butter and washed down with a cup of tea. Or toasted for breakfast the next day. They are simple to make, the only time consuming part being the dough rising. I just put sultanas in mine because I am not a fan of mixed peel, but you can add any dried fruit or mixture of fruits that you like. </div><div class="separator" style="clear: both; text-align: left;">I just throw everything into my <a href="http://www.kitchendresser.net/kitchenaid-148-c.asp">Kitchenaid</a> and let the dough hook do the hard work. When they dough looks smooth and elastic, leave the dough in the bowl (covered in clingfilm) in a warm place for an hour or so until it has doubled in size. After this first rising, punch the dough down and divide into 8-10 pieces, shape into balls and place on a greased baking sheet. Cover the buns with oiled clingfilm and leave in a warm place again for 30-40 mins to rise for a second time (Or you can at this stage leave them overnight in a fridge on the baking tray, take them out the next morning and leave in a warm place for 30-40 mins) </div><div class="separator" style="clear: both; text-align: left;">Before baking, the only 'fiddly bit' is doing the crosses. Mash about a tablespoon of soft butter or margarine into 2 tablespoons of plain flour with a fork and mix to a soft pipe-able dough with cold water. Put this dough into the corner of a plastic sandwich bag, snip the corner of the bag with a scissors and use it like a piping bag to make a cross on each bun. You can of course use a proper piping bag and <a href="http://www.kitchendresser.net/ring-nozzles-each-4056-p.asp">plain writing nozzle</a> for this but that would make more washing up! </div><div class="separator" style="clear: both; text-align: left;">Bake the buns at 180C for 20-25 mins until nicely browned. While they are still warm out of the oven, brush them with the milk and sugar glaze. Then put on the kettle and enjoy! </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong>Hot Cross Bun Recipe</strong>:</div><div class="separator" style="clear: both; text-align: left;">210ml warm milk (30 secs in the microwave)</div><div class="separator" style="clear: both; text-align: left;">1 egg</div><div class="separator" style="clear: both; text-align: left;">450g Strong White Flour</div><div class="separator" style="clear: both; text-align: left;">1 sachet easy-blend yeast </div><div class="separator" style="clear: both; text-align: left;">50g soft butter or margarine</div><div class="separator" style="clear: both; text-align: left;">1 1/2 teaspoons mixed spice</div><div class="separator" style="clear: both; text-align: left;">1 teaspoon cinnamon</div><div class="separator" style="clear: both; text-align: left;">pinch salt</div><div class="separator" style="clear: both; text-align: left;">3 handfuls sultanas (or any other dried fruit) </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Place all of the above into a food mixer fitted with a dough hook and mix on a low speed for 7-10 minutes until the dough looks smooth and elastic. Follow directions as above.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong>Milk Glaze:</strong></div><div class="separator" style="clear: both; text-align: left;">Put about 200ml of milk in a saucepan and add 2 heaped tablespoons of sugar. Heat and stir until the sugar has dissolved, but dont let the milk boil. Brush over the hot buns as soon as they come out of the oven. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div>Kellyhttp://www.blogger.com/profile/17854997535926723207noreply@blogger.com8tag:blogger.com,1999:blog-6162358869727464775.post-18850752750934999212010-03-24T23:07:00.003+00:002010-03-24T23:19:43.677+00:0021st Birthday cake<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPX18y1SKQdCXsikJDt2bcCCedZRKoFYpmscNeXIQeYTWG19ddmBfFhC37nPYlDa-IMbpHmt6H9ys9QNtle0Y0J-fwAUK_jDgZayuHojLZAoM9debkF5PVx7_4XrmP2jtAcUmPO3pmMpk/s1600/kelly21.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" nt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPX18y1SKQdCXsikJDt2bcCCedZRKoFYpmscNeXIQeYTWG19ddmBfFhC37nPYlDa-IMbpHmt6H9ys9QNtle0Y0J-fwAUK_jDgZayuHojLZAoM9debkF5PVx7_4XrmP2jtAcUmPO3pmMpk/s320/kelly21.JPG" width="300" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcYqIDVJJ8OrWeZ8vw2do32jjNm5Za4MhKMl8Sb3xZadwow9NwRtdB3gImgxy_Le_6PuvAzFz1fbTLBtTVRam9rLTASor-03yjasblK8vtFGW55DRtp6ZbZvuDaPblNpdNQX4RXOFzFYI/s1600/DSC_8975.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="132" nt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcYqIDVJJ8OrWeZ8vw2do32jjNm5Za4MhKMl8Sb3xZadwow9NwRtdB3gImgxy_Le_6PuvAzFz1fbTLBtTVRam9rLTASor-03yjasblK8vtFGW55DRtp6ZbZvuDaPblNpdNQX4RXOFzFYI/s200/DSC_8975.JPG" width="200" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Its not too often that I get the chance to make a proper celebration cake, and I certainly do not profess to being a professional decorator, but when my Daughter turned 21 recently and decided to throw a party, I just had to rise to the challenge and produce something a bit special. I would have loved to make her one of those fabulous topsy turvy cakes that you see on <a href="http://www.charmcitycakes.com/">Ace of Cakes</a>, but that was stretching things a bit so I had to decide on a simpler design. It had to be pink (everything has to be pink where she is concerned) and she wanted it stacked like two presents. We made a chocolate biscuit cake for the base, Nigella's buttermilk birthday cake (<a href="http://www.amazon.co.uk/How-Domestic-Goddess-Comfort-Cooking/dp/0701168889/ref=sr_1_2?ie=UTF8&s=books&qid=1269471964&sr=8-2">How to be a domestic goddess</a>) for the top. The cakes were covered in a thin layer of white marzipan before I covered them with <a href="http://www.kitchendresser.net/icing--sugarcraft-consumables-483-c.asp">fondant icing</a>. I was pleased as punch with the bow I made for the top of the cake with some <a href="http://www.kitchendresser.net/icing--sugarcraft-consumables-483-c.asp">Sugar Florist Paste</a> as it was the first time I had used it. I made the bow a few days beforehand and filled the centres with paper towel before leaving to dry out. Then I simply stuck on cut-out flower shapes and piped a few swirls on the cakes. I wrapped the stems of a few ready made sugar flowers around a pencil to add a quirky corkscrew effect. The finishing touch was a light coating of <a href="http://www.kitchendresser.net/pearl-lustre-spray-5278-p.asp">pearl lustre spray</a> all over the cake to add a nice glistening shine. Not such a professional cake close up, but I dont think it was a bad amateur attempt! </div></div>Kellyhttp://www.blogger.com/profile/17854997535926723207noreply@blogger.com2tag:blogger.com,1999:blog-6162358869727464775.post-56363785122563806692010-03-21T20:03:00.001+00:002010-03-21T20:08:07.170+00:00Butterfly<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTtdy8XEW8aL5nOhOMKZROnttv1aAlrpWCdF40kL1bWno7ihFXwrGJ5IGaahB8Fcxj8YcB0YrTo9MXuVQxZELCmA5eLFR-34Ak9za2tDVZKeKFxEtLqwFbUyBmFiGo3Kx0ilm9mWDe6OQ/s1600-h/butterfly2.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTtdy8XEW8aL5nOhOMKZROnttv1aAlrpWCdF40kL1bWno7ihFXwrGJ5IGaahB8Fcxj8YcB0YrTo9MXuVQxZELCmA5eLFR-34Ak9za2tDVZKeKFxEtLqwFbUyBmFiGo3Kx0ilm9mWDe6OQ/s200/butterfly2.jpg" vt="true" width="150" /></a><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMSCrGqURlVWhnWz_JlTkeIVtDhuvB9FLjhsmXpa4sJ0HL3BsixAFCrMdnjvS8XsoiQgZMSL0xUR-GYfKjEm3KGB0oevQj8x4ZMzcGdYROyqjbbF44DjiRUBRdyrtlBuvEWGof7k4w7U8/s200/nwbutterfly.jpg" vt="true" width="200" />We have just got these amazing <a href="http://www.kitchendresser.net/nordic-ware-517-c.asp">Nordic Ware</a> cake tins into the shop (and available on the website). These heavy duty, professional weight aluminium tins are exquisitely detailed and the girly side of me couldn't wait to try out the <a href="http://www.kitchendresser.net/butterfly-cake-pan-5876-p.asp">Butterfly cake pan</a>. I would definitely recommend using <a href="http://www.kitchendresser.net/wilton-cake-release-2312-p.asp">Wilton Cake Release</a> to grease the tin and ensure the cake will easily slip out of the tin. I have to admit that I cheated and used an <a href="http://www.odlums.ie/index.php?page=quick-cake-mix">odlums quick cake mix</a> as I was too impatient to get the ingredients together. It worked like a dream. No problem turning out the cake (leave it in the tin for 10mins -no more, no less- when you take it out of the oven) </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;">I could barely wait before I let loose on the pink and white icing. Ok, I won't win any prizes for my decorating skill, but what little girl (or big girl!!) wouldn't be delighted with this? </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;">Other favourite shapes for me are the <a href="http://www.kitchendresser.net/backyard-bugs-muffin-pan-5843-p.asp">backyard bugs muffin pan</a>, which can be used for cakes or jellies, the <a href="http://www.kitchendresser.net/beehive-pan-5840-p.asp">Beehive pan</a> and the beautiful <a href="http://www.kitchendresser.net/rose-bundt-pan-5816-p.asp">Rose bundt pan</a>, which would be lovely filled with fresh fruits and simply dusted with icing sugar.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHTlk9cOhqpm9ntwM7W7sPsVIpUuE_4ygRK0Ea-vZuQjawcSGgNtZgUZ6H0rqMaWUiNDmYsVYf_Zatf_bLzQ-HeA9Wczoa13BIhXOr4V96GC4N-8eeHz8SDndiOk0din7f92g8ycIcuKs/s1600-h/nwrosebundt1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="177" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHTlk9cOhqpm9ntwM7W7sPsVIpUuE_4ygRK0Ea-vZuQjawcSGgNtZgUZ6H0rqMaWUiNDmYsVYf_Zatf_bLzQ-HeA9Wczoa13BIhXOr4V96GC4N-8eeHz8SDndiOk0din7f92g8ycIcuKs/s200/nwrosebundt1.jpg" vt="true" width="200" /></a></div><div style="text-align: left;"><br />
</div>Kellyhttp://www.blogger.com/profile/17854997535926723207noreply@blogger.com0tag:blogger.com,1999:blog-6162358869727464775.post-67591438640229475912010-03-20T16:15:00.000+00:002010-03-20T16:15:51.750+00:00Eat Me!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6gQXiVUbOeBazRihmZYoU_Xiq65Qz8LqBgXPTW91GV6_hjETEVpXLskyJ8zFV9B_dBQcqvc2tA9Zl0ZQbippkXmt3NmLSXqPvdNm-4jpaOZgPUpia9J89Jc5SOeMk-Y0DG8pIBKi2R4Y/s1600-h/frenchtoast3.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="160" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6gQXiVUbOeBazRihmZYoU_Xiq65Qz8LqBgXPTW91GV6_hjETEVpXLskyJ8zFV9B_dBQcqvc2tA9Zl0ZQbippkXmt3NmLSXqPvdNm-4jpaOZgPUpia9J89Jc5SOeMk-Y0DG8pIBKi2R4Y/s200/frenchtoast3.jpg" vt="true" width="200" /></a></div>Loving anything to do with cupcakes I was dying to buy this new book by Xanthe Milton aptly called <a href="http://www.eason.ie/look/9780091925116/Eat-Me-/Xanthe-Milton">"Eat Me"</a> - The stupendous, self-raising world of cupcakes & bakes according to Cookie Girl. Its so pretty and pink and full of cupcake and cookie recipes. I was particularly attracted to the French Toast cupcakes as I like anything with cinnamon. <br />
As you can see they turned out perfect and luckily I had lots of tasters in work to eat them up! I would recommend using a large <a href="http://www.kitchendresser.net/closed-star-nozzles-each-4077-p.asp">closed star nozzle from Kaiser </a>for the buttercream icing, as the size of the nozzle means you can cover the cakes in two quick swirls.Kellyhttp://www.blogger.com/profile/17854997535926723207noreply@blogger.com17tag:blogger.com,1999:blog-6162358869727464775.post-86884396967840461862010-02-01T17:47:00.002+00:002010-02-01T17:55:29.344+00:00Quick Update!Apologies for my absence lately! We have been very busy for Christmas (good complaint!) and I am really only coming up for air now. Thought I had better put a small update here.<br /><a href="http://www.kitchendresser.net/jims-kitchen-signed-by-the-author-5285-p.asp">Jim's Kitchen </a>cookbook sold out within weeks of its launch and happily it went to print again and we have just got copies of it back in stock so order now before it's gone again!<br />January is a quiet month as we wait for the trade shows in February. Thats when we get to see whats new and exciting for the Kitchen and get to place our orders for new stock, so keep an eye out for something fresh for the new year soon.<br />You can now find us on <a href="http://www.facebook.com/home.php?#/pages/Portlaoise/The-Kitchen-Dresser/314103110967?ref=nf">Facebook</a> so please become a fan and we will keep you up to date with what's going on at The Kitchen Dresser.Kellyhttp://www.blogger.com/profile/17854997535926723207noreply@blogger.com0tag:blogger.com,1999:blog-6162358869727464775.post-41602067641332582962009-11-24T21:44:00.007+00:002009-11-24T22:06:32.417+00:00'Jim's Kitchen' new cookery book<a href="http://www.kitchendresser.net/jims-kitchen-5285-p.asp"><img id="BLOGGER_PHOTO_ID_5407791871710858930" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 140px; CURSOR: hand; HEIGHT: 200px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS_80FJ51kS5fMbAxujZufFF55I6d3xgnBJTF2726rFJh34b2X9_iLVaVBmPsnO7pMc-6UX9lZA-Fg4OQY7umrOn7jnqjUKtLPHiteA2uqcVgslV2QmkP_DFKaEHEXcAzi-4xbsbEU7Fk/s200/jim-s-kitchen-5285-p.jpg" border="0" /></a>We are very privileged to have been chosen to sell the new cookery book from popular Portlaoise chef, Jim Tynan. His book, <a href="http://www.kitchendresser.net/jims-kitchen-5285-p.asp"><strong>Jim's Kitchen</strong></a>, is filled with delicious recipes, many from his restaurant in Portlaoise. Most of the recipes are simple and wholesome and Jim's philosophy for using quality, local and seasonal ingredients shines through.<br />In April 1982 Jim opened his first premises in Portlaoise. His business has grown over the years and The Kitchen and Foodhall is now a popular cafe/restaurant and a must-see for anyone visiting Portlaoise. His popularity was confirmed in 2007 when he won Laois Person of the year. <div>We were delighted to host a Christmas Cake demonstration by Jim in our store last Wednesday night and we were astonished that over 120 people showed up to see him demonstrate simple techniques for making, baking and icing Christmas cakes. (His christmas cake recipes are in the book) It was a very enjoyable night for all and hopefully we will be hosting other demonstrations in the near future. </div>Kellyhttp://www.blogger.com/profile/17854997535926723207noreply@blogger.com6tag:blogger.com,1999:blog-6162358869727464775.post-60020174357973403832009-11-04T15:23:00.011+00:002009-11-04T16:03:22.093+00:00Home Sweet Home<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw-KCnRk0NN6H4wgq6UgPhsOspdPmCx_vb1bZNwT0VeDCoY2zaFdD0pr9p67PozfsSu9BLS7L5Vxv_K-pHVPOTHpH5yjWc6FPoWCdgoR-1EGeq0bL8AtQYM6qYJ68sF1jSU_CyIbiXitk/s1600-h/21185blackboard.jpg"><img id="BLOGGER_PHOTO_ID_5400272785998665618" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 99px; CURSOR: hand; HEIGHT: 168px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw-KCnRk0NN6H4wgq6UgPhsOspdPmCx_vb1bZNwT0VeDCoY2zaFdD0pr9p67PozfsSu9BLS7L5Vxv_K-pHVPOTHpH5yjWc6FPoWCdgoR-1EGeq0bL8AtQYM6qYJ68sF1jSU_CyIbiXitk/s200/21185blackboard.jpg" border="0" /></a><br /><div>We love all things retro at The Kitchen Dresser and we know our customers love the retro/vintage look too. So we are very excited to have got in these <a href="http://www.kitchendresser.net/kd-home-424-c.asp">retro metal signs </a>from €4.95, <a href="http://www.kitchendresser.net/home-sweet-home-blackboard-5239-p.asp">'Home Sweet Home' Blackboards </a>, €14.95 (hang in the kitchen for those essential family reminders) and these homely <a href="http://www.kitchendresser.net/home-sweet-home-mug-5241-p.asp">'Home Sweet Home' Mugs</a> - a bargain at only €3.95 each.<br /><div><br /><div><br /><div><div><div><div></div><div></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOTRJ41J_VwWX38_-lN6UJbJPzDPYtt-5GG96pEbP6ZBArpkpidMUTb6EJ5Qk1v80Ms8cjE6dbN56ldhqa99YD6rzHkbSQWhZFfPqKFDlHZIQz8JHnQC9XSe66u0oOuG-pYnCU69xtlUg/s1600-h/22083paper+chain.jpg"><img id="BLOGGER_PHOTO_ID_5400272478881593298" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 81px; CURSOR: hand; HEIGHT: 124px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOTRJ41J_VwWX38_-lN6UJbJPzDPYtt-5GG96pEbP6ZBArpkpidMUTb6EJ5Qk1v80Ms8cjE6dbN56ldhqa99YD6rzHkbSQWhZFfPqKFDlHZIQz8JHnQC9XSe66u0oOuG-pYnCU69xtlUg/s200/22083paper+chain.jpg" border="0" /></a>Also new in we have these really cute and colourful <a href="http://www.kitchendresser.net/kids-407-c.asp">paper chain kits </a><a href="http://www.kitchendresser.net/kids-407-c.asp">and paper bunting</a>. A real blast from the past and great fun for the kids. At only €6.95 they are sure to be a big hit at your next party or celebration</div><br /><br /><br /><br /><br /><div></div></div></div></div></div></div></div>Kellyhttp://www.blogger.com/profile/17854997535926723207noreply@blogger.com0tag:blogger.com,1999:blog-6162358869727464775.post-24787813316194456142009-09-25T11:56:00.003+01:002009-09-25T12:05:59.434+01:00New Offers from Le Creuset<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvdjDl8cVrrSTZaV-tjGA9GN55-LT-MtE-fYY_mCLfhXwYChJ9VPhcHbVDvhn4D1_Y33gLNkafVrqiMBIUQokpci2kQsinqha8UVUdt5XmQqeiGVdYmizhXFOWqW5Vr70x0g40nXRHwwA/s1600-h/Set_x4_petite_round_casseroles_-_box_closed_almond_200x234.jpg"><img id="BLOGGER_PHOTO_ID_5385357779797082178" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 151px; CURSOR: hand; HEIGHT: 119px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvdjDl8cVrrSTZaV-tjGA9GN55-LT-MtE-fYY_mCLfhXwYChJ9VPhcHbVDvhn4D1_Y33gLNkafVrqiMBIUQokpci2kQsinqha8UVUdt5XmQqeiGVdYmizhXFOWqW5Vr70x0g40nXRHwwA/s200/Set_x4_petite_round_casseroles_-_box_closed_almond_200x234.jpg" border="0" /></a><br /><br /><div>For a limited time (while our current stocks last) you get get this set of 4 petite casseroles worth €49.95 FREE with any cast iron casserole purchase. These little beauties are perfect for making an impression while entertaining ansd can be used to serve individual portions of casseroles, pies, curries, crumbles....Just use your imagination! </div><br /><div></div><br /><div></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpj3HlT8LantyiwvoJDJW-SD1M-YRRjx_MtJhNuO6TncT6_YqFMdYfEgLh040okZZIbxDXNeQnMfEgdQDAmh5UGh7Q8mwyxz7D_cj16YpvrijuhypTVru1YMcWjbPYhfz4ycDR5w2ga0A/s1600-h/deep+rec+dish+cerise.jpg"><img id="BLOGGER_PHOTO_ID_5385359498646378754" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 174px; CURSOR: hand; HEIGHT: 114px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpj3HlT8LantyiwvoJDJW-SD1M-YRRjx_MtJhNuO6TncT6_YqFMdYfEgLh040okZZIbxDXNeQnMfEgdQDAmh5UGh7Q8mwyxz7D_cj16YpvrijuhypTVru1YMcWjbPYhfz4ycDR5w2ga0A/s200/deep+rec+dish+cerise.jpg" border="0" /></a><br /><div>We also have a 1/2 price offer on 2 <a href="http://www.kitchendresser.net/le-creuset-traditional-stoneware-222-c.asp">Le Creuset stoneware dishes </a>- a 29cm rectangular dish (which is ideal for lasagne) is now only €17.00 and a 21cm round dish (ideal for gratins) is now only €13.50. Both dishes are suitable for oven, microwave and grill and are dishwasher safe. </div></div>Kellyhttp://www.blogger.com/profile/17854997535926723207noreply@blogger.com4tag:blogger.com,1999:blog-6162358869727464775.post-35982370219421713952009-09-15T11:59:00.008+01:002009-09-15T12:22:35.340+01:00September Competition<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf3kmDglYgw22c6JBXPx-vPeu_szXGKFCzdkcb3QJS7sH0clT7hnFKTXMpAIcx9YEM_znf9kiHmt_quPa5QbgRabY8eEzbxk7o5eoYA-sGEcQwyVhIMxmeVw8mZt8aAa1Oe8zHhNcqJDM/s1600-h/imperia+pasta+machine+gift+set.jpg"><img id="BLOGGER_PHOTO_ID_5381651904954111058" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 187px; CURSOR: hand; HEIGHT: 189px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf3kmDglYgw22c6JBXPx-vPeu_szXGKFCzdkcb3QJS7sH0clT7hnFKTXMpAIcx9YEM_znf9kiHmt_quPa5QbgRabY8eEzbxk7o5eoYA-sGEcQwyVhIMxmeVw8mZt8aAa1Oe8zHhNcqJDM/s200/imperia+pasta+machine+gift+set.jpg" border="0" /></a><br /><div>This months competition prize is a fantastic <a href="http://www.kitchendresser.net/imperia-italiana-pasta-machine-gift-set-470-p.asp">Imperia Pasta Machine Set </a>worth €119.95 and the winning name will be drawn on October 1st so get your entry in today.<br />Just answer this simple question:<br /><span style="color:#339999;"><strong>In what Irish town will you find the Kitchen Dresser Store?</strong><br /><span style="color:#000000;"><span style="color:#666666;">Send your answer to</span> </span><a href="mailto:competition@kitchendresser.ie"><span style="color:#3333ff;">competition@kitchendresser.ie</span></a> </span><span style="color:#666666;">before September 30th.<br /></span>The set consists of an Imperia SP150 double cutter pasta machine, a spaghetti maker attachment, a star shaped ravioli mould tray and a wooden rolling pin as well as an illustrated colour care and use booklet. The two double cutter attachments included in this gift boxed set are suitable for spaghetti, tagliatelle, fettucine and lasagne.<br />Pasta is so simple to make - the basic proportions are 100g flour to each large egg. For 4 hungry people you will 600g plain flour (or if you can get fine italian Tipo '00' flour all the better!) and 6 large (preferably) free-range eggs. Whizz them together in a food processor until they look like crumbs, then tip onto a lightly floured surface and pull together into a ball. Then knead for a few minutes to develop the gluten until nice and smooth. Cover with cling film and rest in the fridge for 1/2 hour. Follow the instructions given with the Imperia Pasta machine for delicious lasagne, spaghetti, tagliatelle or whatever your preference is. </div>Kellyhttp://www.blogger.com/profile/17854997535926723207noreply@blogger.com1tag:blogger.com,1999:blog-6162358869727464775.post-91719402980538139132009-08-26T17:30:00.006+01:002009-08-27T17:38:34.789+01:00Get Kitted for College!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisRPMDZL3T9XAgagSQfTtXxw5ScLXsh4CDATX0VKBAfM9IoUx6Rw_s-THC7QQlnb4KP-44FXAoK2CBsBq8FVqHReUHMgdS9Tfm1kSNe6Zjj6JNOH1C2gYsNCLNXet0uOhg7QUAPElChB8/s1600-h/greenstar-stakkmugs.jpg"><img id="BLOGGER_PHOTO_ID_5374683727805274994" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 141px; CURSOR: hand; HEIGHT: 136px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisRPMDZL3T9XAgagSQfTtXxw5ScLXsh4CDATX0VKBAfM9IoUx6Rw_s-THC7QQlnb4KP-44FXAoK2CBsBq8FVqHReUHMgdS9Tfm1kSNe6Zjj6JNOH1C2gYsNCLNXet0uOhg7QUAPElChB8/s200/greenstar-stakkmugs.jpg" border="0" /></a><br />Its that time of year again when we send off our fledglings to college, to fend for themselves and start to make their own way in the world.<br />At <a href="http://www.kitchendresser.net/">The Kitchen Dresser </a>we have great value for any student starting off in a new flat/apartment/house/digs! We have an offer of a <a href="http://www.kitchendresser.net/cookware-sets-64-c.asp">Horwoods 5 piece stainless steel saucepan set </a>(rrp €99.95) at only €54.95 and a <a href="http://www.kitchendresser.net/prestige-14-piece-knife-block-set-1905-p.asp">14 piece knife block set </a>at only €29.95. There is a choice of <a href="http://www.kitchendresser.net/flatware-416-c.asp">cutlery sets </a>clearing at HALF PRICE and a set of <a href="http://www.kitchendresser.net/stacking-star-pattern-mugs-1714-p.asp">6 stacking mugs </a>at only €4.50. There's also a <a href="http://www.kitchendresser.net/tefal-delfina-kettle-15-litre-4586-p.asp">Tefal Delfina electric kettle </a>on offer at €21.95.<br />Starting college is such a busy time so enjoy the convenience of shopping from home. Delivery charge is only €8.00 per order (FREE DELIVERY if you spend over €50.00)Kellyhttp://www.blogger.com/profile/17854997535926723207noreply@blogger.com1tag:blogger.com,1999:blog-6162358869727464775.post-55036826733417739332009-08-05T15:06:00.004+01:002009-08-26T17:30:23.213+01:00July Competition WinnerCongratulations to P Deasy from Cork who won our July Competition by correctly answering that the Kitchen Dresser strapline states <strong>"Great Cooks need Great Tools".</strong><br />She wins €100 to spend at The Kitchen Dresser <a href="http://www.kitchendresser.ie/">http://www.kitchendresser.ie/</a>Kellyhttp://www.blogger.com/profile/17854997535926723207noreply@blogger.com2tag:blogger.com,1999:blog-6162358869727464775.post-52554001823635461112009-07-03T16:59:00.002+01:002009-07-03T17:05:57.332+01:00Win €100 voucher to spend at The Kitchen Dresser<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnkl8parws5VOSz9Jk4uHie-ppMuDAPLeZidLxfrC5yBuCRu1J-zT0EpCJgenbJhwP04DUtC4ssWG9F5hMWpFfTkTgSeOgt-PNRzE6tUAdEVOEt-SUIGJbHKCEMugMGSowI8J0ZnDolTY/s1600-h/100euro-noteKD.jpg"><img id="BLOGGER_PHOTO_ID_5354265722580309154" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 113px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnkl8parws5VOSz9Jk4uHie-ppMuDAPLeZidLxfrC5yBuCRu1J-zT0EpCJgenbJhwP04DUtC4ssWG9F5hMWpFfTkTgSeOgt-PNRzE6tUAdEVOEt-SUIGJbHKCEMugMGSowI8J0ZnDolTY/s200/100euro-noteKD.jpg" border="0" /></a><br /><div>Enter our July competition at The Kitchen Dresser and win €100 voucher to spend on the website! The winning name will be drawn on August 1st and notified by email. You can enter <a href="http://www.kitchendresser.net/">here</a> - pass it on to all your friends! </div>Kellyhttp://www.blogger.com/profile/17854997535926723207noreply@blogger.com1tag:blogger.com,1999:blog-6162358869727464775.post-71547186381298350122009-07-01T12:42:00.005+01:002009-07-01T14:12:37.958+01:00Special Offer Grillit from Le Creuset<a href="http://www.kitchendresser.net/le-creuset-20cm-cast-iron-grillit---special-offer-4489-p.asp"><img id="BLOGGER_PHOTO_ID_5353478882678741106" style="WIDTH: 189px; CURSOR: hand; HEIGHT: 69px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpMU6zgYMLAMEvR2BCgmvRy0EkkPtXke-HNGxWHwi3AfIoFnKq9BzEQC6BPuIDqqce3P8beEJBs64NzKPIWp87V95A7sFs2mE1TkTXp_d3BI_mK-0jKnBtAqVtV7a1G1xzFDreQi8c0iw/s200/Square_Grillit_Volcanic_200x342.jpg" border="0" /></a><br /><div>For the month of July we are delighted to offer this <a href="http://www.kitchendresser.net/le-creuset-20cm-cast-iron-grillit---special-offer-4489-p.asp">Le Creuset 20cm Square Grillit </a>at a great price of €42.00 - a fantastic €18.00 off the recommended retail price.<br />This grillit is ideal for cooking for one or two people and is available in 4 colours: Volcanic Orange, Cerise Red, Black and Almond Cream. Try out this fantastic Summer Recipe from Le Creuset:<br /><strong>Grilled Steak with Melted Cheese</strong><br /><br /><br /><p>Use this recipe for any good quality steak, grilled as your family prefers it. The cheese topping suggested here is a blue cheese, but your favourite cheese can also be used. This recipe can be cooked on any ribbed grill that fits under your cooker grill. </p><br /><ul><br /><li>a little corn oil, for greasing </li><br /><li>4 fillet or sirloin steaks, each 2.5 cm (1-inch) thick </li><br /><li>225 g (8 ounces) blue cheese, such as roquefort, dolcelatte, or gorgonzola </li><br /><li>a little coarse sea salt and freshly ground black pepper </li></ul><br /><p>Heat the grill over medium heat on the hob. Lightly grease the surface of the grill when it is hot.<br />Dry the surface of the steaks with paper towels, then season well.<br />Grill the steaks for 21⁄2-3 minutes on each side for rare steaks; 4-5 minutes on each side for medium; 5-6 minutes on each side for well done. Meanwhile, heat the cooker grill on high.<br />As soon as the steaks are cooked, crumble the blue cheese over the top and immediately transfer the grill to the cooker grill. Cook just until the cheese begins to melt; it will continue melting as it is served.<br />Take the sizzle to the table by serving the steaks straight from the grill. Place a thick, heatproof mat under the grill because it will be very hot.</p></div>Kellyhttp://www.blogger.com/profile/17854997535926723207noreply@blogger.com0tag:blogger.com,1999:blog-6162358869727464775.post-12563579964907759492009-06-15T14:01:00.015+01:002009-06-15T14:37:12.745+01:00The Great Irish Bake for Temple Street Children's Hospital<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRIrIHzjojtXfmrtBGXhNTqkJXrtUYFUd_dHg6AyD1uMFEImvgCKlGhbHw02j3-xFuERmSzM9_92ukeo2sHetDi6L6vGcucFV5Q1qXxISopxVtQDfMNCl56ej5XzeBgCJaM9McqkiJjgQ/s1600-h/DSC_8187.JPG"><img id="BLOGGER_PHOTO_ID_5347542779691365058" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 213px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRIrIHzjojtXfmrtBGXhNTqkJXrtUYFUd_dHg6AyD1uMFEImvgCKlGhbHw02j3-xFuERmSzM9_92ukeo2sHetDi6L6vGcucFV5Q1qXxISopxVtQDfMNCl56ej5XzeBgCJaM9McqkiJjgQ/s320/DSC_8187.JPG" border="0" /></a><br /><div><div>I'm very proud of my daughter Kelly who organised a 'Great Irish Bake' cake sale in the store this weekend in aid of Temple Street Children's Hospital. Many of the staff in the store and friends and family contributed baked goods such as cookies, cupcakes, fruit cakes and slices and she raised just shy of €500 for the hospital. Many thanks to everyone who contributed to the cake sale and supported us by buying the produce. The table was cleared by 4pm! </div><div>If you want to organise your own 'Great Irish Bake' fundraiser for Temple Street Children's Hospital check <a href="http://www.thegreatirishbake.ie/" target="_blank">here</a> for details.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxg5lw9J94btOXjlP-Tk1B4BGKMdp6GzQQYu7iPJ2SbqflLtVCwl-nMFGoNSJSLMPdJhoUwChF9OUyWGCFe6Xy0SHgPagSXBx5187NO8R1go0k9Mp26Y8hVT06A-sAEUo-BTiDb-WGNPw/s1600-h/DSC_8190.JPG"><img id="BLOGGER_PHOTO_ID_5347543841871097346" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 133px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxg5lw9J94btOXjlP-Tk1B4BGKMdp6GzQQYu7iPJ2SbqflLtVCwl-nMFGoNSJSLMPdJhoUwChF9OUyWGCFe6Xy0SHgPagSXBx5187NO8R1go0k9Mp26Y8hVT06A-sAEUo-BTiDb-WGNPw/s200/DSC_8190.JPG" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOEWTZCKuphL2aOG7Lal4Qz6oFoW4LR_iwPz-fIDk_j34WAKiD-WqtOXC4HxcX37UuQvx15E9YUsF9Yt9_8ePbuatDxxRriZOlaEO1uHT6EbX3EwSeOivu4OoWHbAz3mmkpHGAUDs0cow/s1600-h/great_irish_bake+logo.png"><img id="BLOGGER_PHOTO_ID_5347542996437928354" style="WIDTH: 115px; CURSOR: hand; HEIGHT: 115px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOEWTZCKuphL2aOG7Lal4Qz6oFoW4LR_iwPz-fIDk_j34WAKiD-WqtOXC4HxcX37UuQvx15E9YUsF9Yt9_8ePbuatDxxRriZOlaEO1uHT6EbX3EwSeOivu4OoWHbAz3mmkpHGAUDs0cow/s200/great_irish_bake+logo.png" border="0" /></a></div></div>Kellyhttp://www.blogger.com/profile/17854997535926723207noreply@blogger.com0tag:blogger.com,1999:blog-6162358869727464775.post-15993126873091727272009-06-09T17:46:00.005+01:002009-06-09T23:23:05.638+01:00Summer Barbecue TimeWe've had a taste of the summer and we loved it! Barbecues were dusted off all over the country and the smell of smoke filled the balmy evening air. The weather is still holding up and we are delighted to have these <a href="http://www.kitchendresser.net/barbecook-411-c.asp" target="_blank">barbecook charcoal barbecues </a>on special offer. I know there is a lot to be said for the convenience and speed of a gas barbecue but you cannot deny the difference in taste when you use a proper charcoal barbecue. Barbecook barbecues promise to be safer and easier to light thanks to their patented Quickstart and Quickstop systems. Both these barbecues are suitable for cooking for up to 10 people so invite all your family and friends for a Summer get-together!<br /><br /><object height="285" width="340"><param name="movie" value="http://www.youtube.com/v/2qEGdrZGVnw&hl=en&fs=1&rel=0&border=1"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/2qEGdrZGVnw&hl=en&fs=1&rel=0&border=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="340" height="285"></embed></object>Kellyhttp://www.blogger.com/profile/17854997535926723207noreply@blogger.com0tag:blogger.com,1999:blog-6162358869727464775.post-43863833774846131372009-05-20T11:18:00.007+01:002009-05-20T12:11:43.395+01:00'Ice Cream' cupcakes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCvN6yx7yVM1P4Zc865QLt7JtfyEABGwdq8hMRHYVLOVA72ghSdac97Huhwo-9qGJip4xddpKKUPDjA8hNuofnbf0iKTFQS4JwcOXwhQQaUiR3bAoNtXIT7S7euOmqySDO1o8AJkQckkY/s1600-h/icecreamcups-web.JPG"><img id="BLOGGER_PHOTO_ID_5337849583963054114" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 238px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCvN6yx7yVM1P4Zc865QLt7JtfyEABGwdq8hMRHYVLOVA72ghSdac97Huhwo-9qGJip4xddpKKUPDjA8hNuofnbf0iKTFQS4JwcOXwhQQaUiR3bAoNtXIT7S7euOmqySDO1o8AJkQckkY/s320/icecreamcups-web.JPG" border="0" /></a><br /><br />My daughter loves to bake cupcakes, and when she was invited to her friend's 21st birthday party recently she had the urge to bake something nice for the girls at the pre-party get-together. She had seen a picture of these 'ice cream' cupcakes and decided to give them a go.<br /><br />She baked cupcakes in flat based wafer ice cream cups. When they were cool she piped pink tinted buttercream over the tops and added jumbo sprinkles and half a flake so they looked just like ice cream cones! Needless to say...they didn't last very long!<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUBV1A0GMadWGqeHk0cuxYkKBYQ_8lCfT6xWr0Wgaa7suPiX4MLvoHksNBHNrxkRAVUe_wiTBS9WY0zm5VFou4L25wJanjZETuqgCZ28AF0UTE9H8No8YuEEcgEOqE4exoWqB8N-mB7zk/s1600-h/icecreamcups-web2.JPG"><img id="BLOGGER_PHOTO_ID_5337850968045234466" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 213px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUBV1A0GMadWGqeHk0cuxYkKBYQ_8lCfT6xWr0Wgaa7suPiX4MLvoHksNBHNrxkRAVUe_wiTBS9WY0zm5VFou4L25wJanjZETuqgCZ28AF0UTE9H8No8YuEEcgEOqE4exoWqB8N-mB7zk/s320/icecreamcups-web2.JPG" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCvN6yx7yVM1P4Zc865QLt7JtfyEABGwdq8hMRHYVLOVA72ghSdac97Huhwo-9qGJip4xddpKKUPDjA8hNuofnbf0iKTFQS4JwcOXwhQQaUiR3bAoNtXIT7S7euOmqySDO1o8AJkQckkY/s1600-h/icecreamcups-web.JPG"></a><br /><br />Ingredients:<br />Wafer Ice Cream Cups<br /><a href="http://kitchendresser.blogspot.com/2009_02_01_archive.html">Basic cupcake recipe</a><br />200g Icing Sugar<br />100g Butter - room temperature<br />1/2 teaspoon vanilla extract<br />Pink food colouring<br /><a href="http://www.kitchendresser.net/jumbo-confetti-sprinkles-3233-p.asp">Jumbo sprinkles</a><br />Chocolate Flakes<br /><br />Place the ice cream cups into a muffin tin and 3/4 fill each with cake batter. Bake at 140deg for approx 35 mins until risen and firm to touch. Leave to cool on a wire rack.<br />Cream together the butter and icing sugar in a mixer on high speed until light and fluffy. Add the vanilla extract and pink colouring and beat well. Place the buttercream icing into a <a href="http://www.kitchendresser.net/kaiser-professional-icing-bags-4106-p.asp">piping bag </a>fitted with a large <a href="http://www.kitchendresser.net/closed-star-nozzles-each-4077-p.asp">star nozzle</a> and swirl the icing like an ice cream cone to cover the sponge on the top of the ice cream cup. Place jumbo sprinkles into the icing and insert 1/2 a chocolate flake.Kellyhttp://www.blogger.com/profile/17854997535926723207noreply@blogger.com1tag:blogger.com,1999:blog-6162358869727464775.post-11840864716719347742009-05-15T14:29:00.010+01:002009-05-15T15:16:26.079+01:00Joseph Joseph<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR6ndZEJp-RqtDGGzk2oKsiv34Q1aRmsyQmnS_lpDvtfgYxYVm3u83QSyfjy1111HryV27jer1eaFbjVLsN7-P0Z4CmjylVElDuPf5YUQ88yjHCqCDf1N-0Wi3CD-rYNJF5_ujiYVbqI4/s1600-h/JOSEPH+JOSEPH+FINAL+LOGO-web.jpg"><img id="BLOGGER_PHOTO_ID_5336051727637053874" style="WIDTH: 141px; CURSOR: hand; HEIGHT: 59px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR6ndZEJp-RqtDGGzk2oKsiv34Q1aRmsyQmnS_lpDvtfgYxYVm3u83QSyfjy1111HryV27jer1eaFbjVLsN7-P0Z4CmjylVElDuPf5YUQ88yjHCqCDf1N-0Wi3CD-rYNJF5_ujiYVbqI4/s320/JOSEPH+JOSEPH+FINAL+LOGO-web.jpg" border="0" /></a><br /><div><div><div><div>We are delighted to have instore (and online) a new range of funky kitchenware from <a href="http://www.kitchendresser.net/joseph-joseph-408-c.asp">Joseph Joseph</a>. These bright and original kitchen items are designed by twin brothers Anthony and Richard Joseph. The cleverness of their designs may been seen in their easy-store kitchenware and they have very clever fold-flat <a href="http://www.kitchendresser.net/joseph-joseph-fold-flat-colander-4299-p.asp">colanders</a> and <a href="http://www.kitchendresser.net/joseph-joseph-fold-flat-grater-4284-p.asp">graters</a>, and <a href="http://www.kitchendresser.net/joseph-joseph-nest-6-set-4344-p.asp">stacking bowls and measuring cup </a>sets. </div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTonu4XYBK5pqlvtYwWA_m1-qvFmZVvHLtzpiwXUmOHYPuoNzM5oOjd6b_tk9IlMhOVHYc4undOGXqt7MFIfpZcTqINW4XkZS-M3T6xARe-DCl-Fk-RVjRbtE8uHFhHU9Y8I6kly-yX_g/s1600-h/Index+(in+holder)-web.jpg"><img id="BLOGGER_PHOTO_ID_5336051156388578274" style="WIDTH: 147px; CURSOR: hand; HEIGHT: 125px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTonu4XYBK5pqlvtYwWA_m1-qvFmZVvHLtzpiwXUmOHYPuoNzM5oOjd6b_tk9IlMhOVHYc4undOGXqt7MFIfpZcTqINW4XkZS-M3T6xARe-DCl-Fk-RVjRbtE8uHFhHU9Y8I6kly-yX_g/s320/Index+(in+holder)-web.jpg" border="0" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhge7_wWWiEAc6tQypJHRPViNfZFMvshju2RuAIZnm-dymFRWZb4gZrp_rHAAxUCmnIJtkvrR3tFBWwKa0bfRl63ATRxI_lbSXlqvct_EMTG9lMsyN7f6TIcPIaxjtr17lf-UDL2m_e5OM/s1600-h/Nest+6+Stacked+-+Multi+Coloured-web.jpg"></a><br /><div>The <a href="http://www.kitchendresser.net/joseph-joseph-index-chopping-boards-4306-p.asp">Index chopping board </a>set is their best selling item and it is easy to see why. It looks so stylish in a kitchen and yet it is compact and functional. The <a href="http://www.kitchendresser.net/joseph-joseph-chop-2-pot-4318-p.asp">chop2pot</a> is a design classic and along with the originality of the <a href="http://www.kitchendresser.net/joseph-joseph-smasher-4273-p.asp">Smasher</a> and the <a href="http://www.kitchendresser.net/joseph-joseph-twisk-4266-p.asp">Twisk</a>, we can see these being very popular with our customers. View our Joseph Joseph range <a href="http://http//www.kitchendresser.net/joseph-joseph-408-c.asp">here</a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcsdvF9QyVPYcuo3_CixpekbtoVYynNnPqqVAfoczvx07tkffvqedAev1uVm0KbcUo3iSfUui09m3fpshadX5JsF6SNrRbq6ErVgHZc0P7DJoYWvA63T-NQ0YbSGcgwRrWCirbbmbnPv8/s1600-h/chop+2+pot+single+green-web.jpg"><img id="BLOGGER_PHOTO_ID_5336051342801985106" style="WIDTH: 133px; CURSOR: hand; HEIGHT: 118px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcsdvF9QyVPYcuo3_CixpekbtoVYynNnPqqVAfoczvx07tkffvqedAev1uVm0KbcUo3iSfUui09m3fpshadX5JsF6SNrRbq6ErVgHZc0P7DJoYWvA63T-NQ0YbSGcgwRrWCirbbmbnPv8/s320/chop+2+pot+single+green-web.jpg" border="0" /></a></div><div></div></div></div></div>Kellyhttp://www.blogger.com/profile/17854997535926723207noreply@blogger.com0tag:blogger.com,1999:blog-6162358869727464775.post-15484691005828387002009-04-28T16:27:00.003+01:002009-04-28T16:34:59.249+01:00Le Creuset Tagine<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoephICI6zHrYL-AnOMALGjoAAQ-rnm3L9tTTFyyaI7zVY0GHYdFmnI-dpRpaMUmyYy4snQrQCniWVrrHhAIP0ARnrqK40rLrfbBMvTvVjINpyaPGUvA4_olgrzrZaMCBjxG5YpVXloDs/s1600-h/redtagine.jpg"><img id="BLOGGER_PHOTO_ID_5329765883960656402" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 192px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoephICI6zHrYL-AnOMALGjoAAQ-rnm3L9tTTFyyaI7zVY0GHYdFmnI-dpRpaMUmyYy4snQrQCniWVrrHhAIP0ARnrqK40rLrfbBMvTvVjINpyaPGUvA4_olgrzrZaMCBjxG5YpVXloDs/s320/redtagine.jpg" border="0" /></a> If you are a fan of morrocan cuisine you will love the Le Creuset Tagine. This has been recently redesigned giving a deeper base increasing the capacity to 2 litres and a shorter funnel to make it easier to store and fit into an oven.<br /><div>The base of this cooking dish is made from cast iron with a flat bottom. It can be used on any heat source, or on it's own as a baking dish in the oven. The "coolie" style lid is made from earthenware so it still offers the same cooking features as the original. Steam is re-condensed into water droplets on it's cool walls and falls back into the ingredients keeping it moist. Suitable for slow cooking of meat and vegetables with small amounts of liquid, this tagine is also freezer and dishwasher safe. Suitable for all hobs: Ceramic, halogen, induction, gas, oil/wood</div><div><a href="http://www.kitchendresser.net/le-creuset-tagine---special-offer-4154-p.asp">We are pleased to offer this tagine at a special price of only <strong>€119.95</strong> </a>(the normal rrp is €146) Available in cerise only we expect this tagine will sell out quickly.</div>Kellyhttp://www.blogger.com/profile/17854997535926723207noreply@blogger.com0