Tag: whisk

How to make fat and fluffy pancakes

How to make fat and fluffy pancakesI love pancakes. I mean I REALLY LOVE THEM! Fat, thin, lemony or savoury I could devour a whole batch on my own. Until recently I couldn’t get the American style ones to puff up like they do over there. Have you ever tried to make big, fat, fluffy American style pancakes before? When I’ve tried out and tested recipes before I used self-raising flour or added baking powder to will them into rising up just that little bit more but it was only after scrolling through the web that I found a sneaky secret.

What’s the trick?

The trick is pretty obvious when you think about it. All you have to do is separate the eggs and whisk up the whites till they’re really stiff then fold them into the batter at the end with as little mixing as possible. Then watch those babies rise up when you cook them.

And that’s what I did with this recipe and it worked a treat. Now, in all fairness, I made a batch of these and they really puffed up and then Mr MT who ‘doesn’t like pancakes‘ came along and ate one. So I had to eat one (you know – quality control and all that) and then there weren’t enough to get the shots I wanted so I made another batch. By that time they had cooled right down and some of their puffiness was lost. But if you eat them straight from the pan they are even fluffier than in the photos.

The kitHow to make fat and fluffy pancakes

So those lovely people over at JosephJoseph asked if I would like to write this post and they sent me a whisk, a sieve and a food storage set. And I had a good old play around with them. The whisk has a fantastic silicon blade which makes it easy to scrape all the ingredients from the bowl but the whisk! It’s fantastic. I knew it was a self-tapping sieve but I didn’t expect it to be that good. It really does cut the act of sieving ingredients down in half but it also doesn’t seem to let any of the flour out of the bowl (like it usually does). You have more control – even though the sieve is moving more. I love that sieve. It’s a new fave. You can see a video of the kit in use here

How to make fat and fluffy pancakes

Makes 8-10 yummy pancakes

How to make fat and fluffy pancakes

  • 135g Plain flour
  • 1 tsp baking powder
  • 1 tbsp caster sugar
  • 125ml milk
  • 2 eggs - separated
  • 2 tbsp salted butter- melted
  • oil for cooking
  1. In a bowl sieve all the ingredients together.
  2. Separate the egg yolks and add them to the milk and butter. Whisk together then add to the dry ingredients.
  3. Whisk up the egg whites in a clean bowl till stiff. Fold into the batter till just incorporated.
  4. Heat a frying pan till very hot then add one spoonful of batter to the centre. Once the edges start to brown up and you get air bubbles on the top of the pancake, flip it carefully over.
  5. Cook on that side for a further minute or two
http://cakesbakesandcookies.com/2017/02/27/how-to-make-fat-and-fluffy-pancakes/

After I made all those pancakes I decided to pack some away for when Darcey got home. I always wait for them to cool completely before stacking them in an air tight container. If you place pieces of silicon paper in between each one they don’t stick together. Then, when I want to heat them up I can either pop them on a baking tray in the oven or my preference – put them in the toaster. They taste amazing with just butter but even better with a drizzle of maple syrup. How to make fat and fluffy pancakes

WIN, WIN, WIN!

Would you like to win the JosephJoseph shake-it sieve, Whiskle whisk and a set of the fantastic storage boxes?  Of course you would. Well now is your chance. I am doing a giveaway to win just that. All you have to do is head on over to the CakesBakesAndCookies Instagram page and leave a comment stating why you would like to win this giveaway on one of the pancake images using the hashtags #jjpancakes #cb&c. Simple. One comment will be chosen at random on Friday 3rd  March.

How to make fat and fluffy pancakesGood luck and have a happy flipping or fluffy pancake day

EmmaMT x

 

CakesBakesAndCookies.com Terms & Conditions

This giveaway will close at 12:00 midday on 3rd March 2017. Leaving a comment and using the hashtags #jjpancakes and #cb&c is a mandatory entry option. This prize is offered by JosephJoseph. I am hosting it on behalf of JosephJoseph. Please note, I am not responsible for posting the prizes out or providing them. JosephJoseph or their representative will send out the prizes, the winners must provide their name and address once contacted. The winner will be selected at random from all correct entries received. The winner will be notified within 3 days of the closing date. The prize is one whiskle whisk, one shake it sieve and one set of air tight food storage, no cash alternatives are available. This giveaway is open only to residents in mainland UK (excluding Northern Ireland and Scottish Highlands and Islands) and entrants must be over 18.

Kitchen Gadgets Review: Russell Hobbs Aura 6 in 1 hand held blender

Russell Hobbs Aura 6 in 1 hand held blender

I love to test a kitchen gadget but especially when it’s one that helps with your baking. This Russell Hobbs Aura 6 in 1 hand held whisk is really clever. It has the ability to perform six tasks.

    • Processing
    • Creaming
    • Slicing
    • Shredding
    • Blending
    • Whisking

The Aura has a 600W  motor so it’s got the perfect amount of power to handle anything from whisking egg whites to grating cheese.

There are two attachments for the main stick. A stainless Steel blending leg which is for making smoothies, soups and pancake mixes till they are really smooth and creamy and a stainless steel whisk which will make really light work of egg whites for meringues.

Why it’s a winner

What makes this gadget a winner in my eyes is the 1.2 litre processing bowl. It’s just like having a food processor but without the cost or the weight! The three attachments that fit into the jug are the processing blade which is great for mixing up cake mixes and doughs – or in this post’s case, crushing biscuits into crumbs in a matter of seconds for a cheese cake base; the creaming disk which is for creating the smoothest of sauces and mayonnaise and the slicing / shredding disk which is great for grating carrots, cheese, courgettes etc- coleslaw anyone?  The list of what it can do goes on and on.

IMG_2651IMG_2643IMG_2644

Russell Hobbs sent me this Aura to test and set me the challenge of making a cheesecake with it and I have to say I haven’t stopped using it since. I’m currently making up a pancake recipe for a post I’m doing for Achica for pancake day and the stick blender made light work of mixing up all the different combinations I tried – and there were a lot! More on that in February. I also made a triple chocolate mouse to take to a friends last week and that involved a lot of whisking which the whisk handled with ease.

“So what about the cheesecake?”

I hear you cry? Well I made it. Chocolate cheesecake is my all time favorite cake (at the moment) I may have mentioned that before. So that’s what I made. But Tim doesn’t like it and the girls won’t touch cheesecake at all so…….. can you guess where this is going? I ate half of an 8″ double chocolate cheesecake on my own! And worst of all I didn’t even take a photo of it as my camera wasn’t working!!! So I decided to improve on my recipe when I was invited for a Christmas lunch with the Tennis mums, and that way I couldn’t eat the whole thing on my own. This time I made a chocolate cherry cheesecake and it was deelish. Maybe even better than the first one!  Half of that cheesecake came home (thanks to a delivery from Caroline – thanks hun) so I got to take pics with my now fixed camera and I very quickly took the rest round to my sisters…… after I had eaten another couple of slices. I really need to add a few more miles to my runs!

So here’s the recipe. It’s dead easy to make but even easier to eat and makes a great desert whether it’s Christmas, Easter or just for the hell of it.

Chocolate Cherry Cheesecake recipe

Chocolate cherry cheesecake recipe

For the base

  • 100g digestive biscuits – crushed to smitherines
  • 40g butter

For the cake

  • 600g full fat cream cheese (low fat ones just don’t work!)
  • 115g Caster sugar
  • 1 tsp vanilla essence
  • 2 large eggs – separated
  • 280ml double cream
  • 100g dark chocolate
  • 1 tin of cherries drained – but keep the juice to one side.

For the Glaze

  • 100g caster sugar
  • 2 tbsp flour
  • 200ml the juice from the cherries – add water to make up to 200ml
  1. Line the bottom of an 8″ cake tin with silicon paper. Pre-heat your oven to 160C (140C for fan ovens)
  2. Melt the butter in a saucepan over a low heat and add the biscuit crumbs. Stir till all the crumbs are coated. Press into the bottom of the cake tin and chill in the fridge while making the rest of the cake.
  3. Break the chocolate into small pieces and set in a bowl over a saucepan half filled with simmering water. Make sure that the bowl does not touch the water. Melt the chocolate then set aside to cool a little.
  4. Whisk the cream till it’s thick; but not solid then add the rest of the cake ingredients. Slowly add the cooled chocolate. I wanted there to be a few lines of plain cheesecake in with the chocolate cheesecake but I over mixed it!
  5. Finally add the drained cherries and mix – then pour the mixture over the biscuit base. Pop in the oven for 45 minutes. It will look a bit wobbly on top when it’s done. This is right. It will continue to set once out of the oven so just look for the edges of the cake to be coming away from the cake tin ever so slightly. Set aside to cool. The middle of the cake will sink a little. I like that. It means the glaze won’t dribble over the edge.
  6. To make the glaze place the cherry juice in a saucepan over a low heat and add the sugar. Stir until dissolved. Add the flour slowly. I use a mini sieve to sprinkle it over the top of the liquid gradually and mix well as I add more. That way I don’t get lumps. Lumpy glaze. Yuck! Continue to stir and allow the mixture to bubble gently for 4-5 minutes. Set aside to cool a little before pouring over the still warm cheesecake (which is still in the tin)
  7. Leave the cake with the glaze to cool completely then chill in the fridge over night (or for at least four hours).
  8. Remove the cake from the tin by placing a small bowl on your worktop and placing the cake tin on top. Press the cake tin down from the sides so the cake comes out. You should be able to remove the cake from the base of the cake tin but it’s not really necessary.
  9. Serve and eat within two days.

The first video review

I’ve been thinking about doing short 5 minute video reviews of kitchen gadgets on the blog for a while now so this seemed like the perfect time. It’s not long and it’s not professional but I hope you like it. Here’s the Russell Hobbs Aura 6 in 1 hand held blender

Enjoy!

EmmaMT x

Disclaimer: The product in this post was provided by  Russell Hobbs  (Thanks you guys I love it) All thoughts and opinions and entirely my own.

 

Which whisk?

Great group of whisks
I’ve got a bit of a thing about whisks. You see I’m obsessed with eggs. I’m sure I eat way too many. I have them for lunch practically every day so, I’m always using whisks to cook with, let alone bake with.
I have quite a few now and I’m sure I could do all my whisking tasks with just one, but where’s the fun in that?
So, in no order particular order here are my whisks…

The modern designer one

Normann Copenhagen.Normann Copenhagen

I was recently sent a press release for this really cool whisk designed by Normann Copenhagen from the Caroline McGrath website (it’s a treasure trove, well worth checking out!) I had to have it! The thing is although it’s a really good whisk I just can’t help having it out on display. You can close it up and hang it from the really clever hook that appears from the end, but I like to leave it open and sit it on it’s prongs. At the moment it lives on my kitchen window sill next to my radio but I’m sure Tim will make me put it away properly soon.

The one I use every day

Nigella Lawson

I was given this whisk at the very first press launch for Nigella Lawson’s beautiful kitchen products. It has stood the test of time as that was about 12 years ago. It still looks like new. I have to say it’s my favourite one. It really beats air into eggs effortlessly, it’s small and very ergonomic and it comes out of the dishwasher clean as a new. Unfortunately it’s no longer available but you can get a similar one on Amazon for next to nothing!
By the way I did meet her at the launch and I can tell you she is one of the most beautiful women I have ever met. Her skin is perfect!

The electric one

Lakeland whisk

This is one that I tested for a kitchen gadgets feature for Woman and Home magazine a few years back. I was looking for an electric whisk with attachments which was inexpensive but really did the job. And It does!
The biggest selling point with this Lakeland stick blender whisk for me is that it comes apart for cleaning, has a blade and whisk attachment and that is has a tall cup for using to whisk anything in. The cup has an anti slip rubber base and a lid incase you need to store the food afterwards. There is also a chopping attachment with cup.  All that for just £29.99  Usually when you get extras with a gadget they end up at the back of the cupboard somewhere, but I use every piece of this set.
Lakeland whisk set
The only criticism I have about this whisk is that you have to hold the button down the whole time you are using it. That can be a long time when you are making meringues, but I assume it’s a safety thing and it’s not really that big a problem.

The built to last one

OXO Good grips

I reviewed this OXO whisk a few months back now and I still use it to this day. I have to admit that it’s a good one for the kids to mix up batters with. I just love the ‘old school-ness’ of it.

The one I haven’t got, but really want!

I used to have an electric hand held whisk but since it died I haven’t replaced it. My mum has a Moulinex one that is over 30 years old and it just keeps on going. She makes everything with it. I want one like that. Built to last!

Kenwood kMix HM792 Hand Mixer, Almond Cream

When I was at Woman and Home magazine the food team were always complaining that hand held whisks just aren’t man enough for the job anymore. They tried all sorts but they all seemed to fizzle out in the end.
I’ve got my heart set on this Kenwood one (above). It is heavier than standard hand helds and really packs a punch. Failing that it would have to be the Dualit design (below). How good does that look in black?
Dualit 88425 Hand Mixer in Black
Oh well, I better start saving those pennies!

EmmaMT

Best for baking- Oxo Good grips Hand held mixer

Whiskful thinking.

The Oxo Hand held Whisk

When it comes to whisking food up what do you use? I usually use my Kitchenaid, my tiny whisk from the Nigella Lawson range or my hand held stick blender. Depending on what it is I am making, of course.  I don’t have a traditional whisk (the kind with a pair of removable beaters. I really should do something about that!)

Last week I was sent a press release for one of OXO Good Grips latest products.  A hand held mixer.  Now, I love to test anything baking related so I asked if I could have one to play with. It’s funny how a new toy gets you making things you haven’t made in ages! This week so far we’ve had pancakes, omelette and I have just whipped up a chocolate butter cream for a chocolate cake, just so I can have a go on this whisk. Thank goodness there’s no cream in the house or the healthy eating really would have gone out the window! (The cake wasn’t for us!)

Mixing chocolate

OXO

I have known about OXO Good grips for ages. I studied them (or at least their ethos) when I was at Uni doing Product Design. They’re very clever at designing comfortable to use items with great style. Everything has to be ergonomical and effortless.

So what’s so special about this whisk?

There are a lot of reasons for liking this whisk. Firstly it has a really soft non-slip handle which makes it  very comfortable to use. That’s obviously essential when you are likely to be whisking for a long while, like with meringues.

It's so easy to clean. Just press the button.
It's so easy to clean. Just press the button.

The whisking part of the mixer is removed at the push of a button.

Easy assembly
Just give the whisks a gentle tug to remove.

  The steel beaters are also removable and can be cleaned in the dishwasher after use. Just a gentle pull to the sides makes them pop out.

The elevating bar
See how the extra bar at the bottom prevents the whisks touching the bottom of the bowl? So clever!

It’s the ingenious bar which raises the beaters off the base of the bowl during the whisking that I think really makes this gadget a winner! 

Oxo Good Grips mixer

I’m not one for having a gadget just for the sake of it. Who has the space in their kitchen drawers apart from anything else? But I would definitely add this to my ‘must have’ list. Just because it’s so much fun!

enjoy!

Related Posts Plugin for WordPress, Blogger...
%d bloggers like this: