Saucepans – the funny side

I said in my previous post that I replaced my saucepans because of the wooden handles not being suitable for a dishwasher – it wasn't the only reason …

In the early 90ies I lived in Kent and commuted into The Temple in London for my then day job. H worked 5 minutes away from where we lived. He was asked to mentor an accountancy student. The student was living away from home for the first time and so to help her settle in we invited her to supper.

Midweek entertaining when I'd done a full days work - plus a minimum 2-3hr commute each day wasn't usually the norm but because of the circumstances I made an exception.

I caught an earlier train and arrived home in good time. I'd prepped what I could but had to zoom around the corner to the supermarket for an item I'd forgotten. I placed a pan of potatoes on the hob leaving strict instructions to keep an eye for them coming to the boil and then to turn down to a gentle simmer. At the same time a little pixie on my shoulder whispered in my ear “don't do this”.

Our guest arrived whilst I was out. I should just mention that our back door was on the side of the house. We had a stable door into the kitchen. When I pulled onto the drive I could smell the burning … whoever said that men can't multitask especially when it concerns the kitchen … were entirely correct.

The smell was horrible and I suppose I should be grateful I had a house left and a kitchen come to that. I have never seen a saucepan so burnt – you could actually see the imprint of each potato as it had welded itself and turned to carbon on the bottom of the pan. I could have wept, my beautiful copper bottom saucepan. All I can say is it's a good job we had a guest!

Fast forward to the next day. When I arrived home the following evening the saucepan was clean. I have to say it was a great effort, the saucepan was not the same again, it had lost its shine – still usable but sad somehow.

Which is why I bought another set of Prestige copper bottom pans. After service above and beyond what any normal saucepan should have to suffer, they deserved my dosh.

The moral of the story – a pot that's not watched boils dry and burns!

Kitchen Kit – saucepans

It has been a while since we talked about kitchen kit and I don't think I've ever mentioned saucepans.

I think long and hard these days before I spend dosh on kitchen equipment. I don't want to repeat the bread maker debacle. You remember – everyone needed a bread maker and couldn't possibly survive without. Three months later when you'd used it three times and you got so fed up with moving it to create space you finally committed it to the top shelf in the garage so that it could gather dust until you forgot about it altogether!

These days we are bombarded with advertisements promoting expensive kitchen kit – usually endorsed by a celebrity chef. Where saucepans are concerned you'd think they'd been in the foundry forging the pans themselves – pardon the sarcasm.

I've used the same make of saucepans since “Adam was a lad” - stick with what you know is my motto! My Dad bought me my first saucepans - a set of Prestige saucepans with copper bottoms. They served me well for 20 years and so when they became tired and it transpired that the wooden handles weren't suitable for a dishwasher, I replaced them with a new set complete with handles that would. If it ain't broke ...

Fast forward to last week.

On holiday in Cornwall for a week with friends (Rose came too) we rented a house. The house had a very well equipped kitchen – very impressed. I was even more impressed with the saucepans.

If you're in the market for new pans check out “Procook Gourmet Stainless Steel Induction Strain & Pour”. There are offers out there – I found a set of 4 pans reduced from £204 to £79.99 with free delivery. What I loved about these pans, apart from being a good weight – it's a fine balance between breaking your wrist trying to lift without any contents, or so lightweight that the pan will tip over without any help – not good and certainly not safe. The strain and pour element worked really well too – you may never need a colander again! Finally, as well as being suitable for induction the pans are suitable for any hob – gas, electric and ceramic. Dishwasher safe and oven safe too, up to 260c – which is very hot, that would be 240fan and gas mark 10 - in other words you can move from the hob straight to the oven. I think a pair of industrial oven gloves would be in order too.

I'm sure you know what's coming next – the new saucepans are on their way as I write.

Excited and what a bargain – how sad am I?!

P.s. I'm not deserting my copper bottoms – it's a bit like a shoeaholic except with saucepans.

SHS – Mac n Cheese Photos – Part II

The end is in sight!

I ate the vegetarian version, i.e. without the chorizo and oil drizzle. Believe me I am my own worst critic – I ate the lot and may be I shouldn't say so – it was delicious.

I hope you'll give it a try.

SHS – Mac n Cheese Photos – Part I

I apologise in advance - there are quite a few photos - which is why they are in two parts – it's no good doing half a job!

Stay with me – I think you'll be glad you did.

Summer Holiday scoff - Mac n Cheese …

... my way

Everyone has their own version of this classic dish. Here's mine - designed as always, to be quick, easy but above all tasty.

Mac n Cheese

Serves 4

Alfredo Sauce

125g diced chorizo

50g Parmesan, finely grated

16 Cannelloni tubes

2tbsp flat leaf parsley, finely chopped

Make an Alfredo Sauce – there's a surprise – and ahead of the game is even better. Remember though - it only has one downside and that is it cannot be microwaved – it will split, so cover - let it cool in the saucepan and then fridge. Here's a quick reminder :

Alfredo Sauce

2 tbsp unsalted butter (50g)

400ml double cream

100g freshly grated Parmesan

freshly ground black pepper

Gently heat the butter and the cream together, stirring, until the butter has melted, then stir in the Parmesan. Slowly bring to a gentle boil, turn down the heat and simmer, stir continuously for a minute or so until you have a smooth, creamy sauce.

The sauce can be made ahead and fridged or you can freeze it too.

For the diced chorizo

125g diced chorizo

Using a frying pan, heat the pan and fry the chorizo until it's just beginning to crisp and releasng its delicious oil. Remove the chorizo, cool fridge and box. Leave the oil in the pan. Cover and set aside in a cool place. Again, can be made ahead.

For the Parmesan Tuile

Pre-heat oven 160fan/180c/Gas 4.

Line a baking tray with baking parchment. Place a 5cm circular cutter onto one corner of the tray. Using it as a template fill the ring with ¼ of the parmesan to create a disc shape. Repeat with the remaining cheese until you have 4 discs on the tray. Place the tray of discs in the oven and bake until golden brown – 8-10 minutes. Set timer for 8 and check. Remove from the oven and set aside until you're ready to serve.

Last minute :

The cannelloni

Bring a large saucepan of salted water to the boil over high heat. Add the tubes and cook until al dente, about 9 minutes – drain and set aside. Set your timer for 6 minutes – reset it for 3. Warm your Alfredo Sauce and the chorizo oil during the 3 minute interval.

Assembly :

Divide half of the Alfredo between 4 shallow serving bowls. Arrange 4 of the cannelloni tubes on top of the sauce, dress with the remaining Alfredo and sprinkle with chopped flat leaf parsley followed by the diced chorizo – again divided between the 4 bowls and drizzle with the warmed chorizo oil. Garnish each bowl with a parmesan tuile.

This seems like an awfully long winded recipe but I promise you it's not. Another bonus – you can feed the veggies too – omit the chorizo and oil. The veggies might like a drizzle of sweet chilli sauce instead!

Loads of photos on their way.

P.s. Use the end of a wooden spoon to lift out the cannelloni and drain on kitchen roll – you won't damage the cannelloni or scald yourself - check out the photos.

Summer holiday scoff – scone photos

You'll notice on the baking sheets ready for the oven that they are non stick. I always sprinkle a little flour over the tray, ready to receive the scones. I've never had a scone welded to the baking sheet yet!

I halved the batch and froze. I took one bag still frozen in a cool bag to Cornwall and then immediately transferred to the fridge. They were a perfect part of a throw it all on the table al fresco lunch. Probably better when you lunch at your holiday home so they can be warmed. 180Fan/160c/Gas 6 for 10 minutes will do the trick.

So much better than bread and the good news – I've still got the other bag in my home freezer!

Summer holiday scoff

I found the cheese scone recipe in How to be a Domestic Goddess by Nigella Lawson - Lily's Scones, on p.67 to be precise. As you've come to expect it isn't exactly as in the original - either way I don't get any complaints.

Lily's Scones

Makes 16

500g plain flour

1 tsp salt

2 tsps bicarbonate of soda

4½ tsps cream of tartar

75g unsalted butter, diced

25g Trex*

50g each of mature Cheddar and Red Leicester cheese, grated

300ml milk

1 large egg – beaten for egg-wash

round fluted cutter – 6cms diameter approx

baking sheet – non-stick and floured

or lightly greased if not non-stick

*The original recipe states 25g Trex or use another 75g of butter instead.

Pre-heat your oven to 200fan/220c/Gas 7.

Sift the flour, salt, bicarb and cream of tartar into a large bowl. Rub in the fats until it resembles damp sand. Add the grated cheeses and mix.

Add the milk, mix briefly and bring together with a round bladed knife, cut the dough in half and tip onto a floured board. I don't roll out the scone mixture. Knead it gently and then work into a round until 3cms deep approx - push down gently so it's even. Cut out your scones – you may need to bring together the remains – keep going until you've used as much as you can. You should get 8 scones per half. Brush the tops with the egg-wash. Cook in the oven for 10 minutes until risen and golden.

Never throw away any leftover mixture. Add the pieces to your baking sheet – they make perfect “tasters” and another old trick – if you don't use a kitchen timer and forget, these small pieces cook more quickly than the scones so serve as an early warning system.

I would never use 16 scones unless it was a deliberate batch cook for a “do”. The good news – when cooled and bagged they freeze very well. Easy to take out however many you need.

Photos coming next.