FREE PRIZE DRAW


Hi everyone. Have you heard about the prize draw we’re running.

We are giving away a set of Kitchen knives from Zyliss.  These are great knives which will give you long lasting sharp cutting edges. There are 10 sets to be won each consisting of a bread knife, a carving knife and a chef’s knife. They come in lovely distinctive colours.

All you have to do is sign up for our monthly newsletter which you can do by going to www.cookshopdirect.co.uk and scrolling to the bottom of the page.

This means we’ll keep you informed about special promotions and future prize draws.

If you want to read the terms and conditions, please follow this link ==>

See you soon

Beverley

 

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Soupy Noodles


You may remember that we had some visitors from Singapore last year and we published one of their recipes.  Well they were with us a couple of weeks ago and here’s another favourite which some of them actually eat for breakfast.

I know it’s summer but this makes a great meal for an early supper. The best way is to eat it with chopsticks and a ceramic Chinese spoon. This makes my neighbours laugh – eating soup with chopsticks!!

I haven’t specified quantities as you just have to judge how much each person will eat.

You will need:

  • 2 tbsp of your preferred cooking oil
  • Garlic – finely chopped or crushed (the amount depends on how much you like garlic – I love it)
  • Boned chicken (with the skin removed)
  • A leafy vegetable such as spinach or ideally Pak Choi
  • Spring onions chopped into small pieces
  • Rice noodles – you can use straight to wok noodles but ideally you should buy the dry version from a Chinese supermarket

For marinade:

  • 3 tbsp Light Soy Sauce
  • A generous pinch of salt
  • 1 tbsp sugar
  • Pinch of ground white pepper
  • Sesame oil
  • Fish sauce – use this sparingly as it’s very salty

Preparation

Noodles – If you are using dry noodles, place them in a shallow dish (big enough so that the noodles are not higher than the rim).  Pour over boiling water enough to cover them.  Allow to cook for 3 – 4 minutes.  They should be soft but not squidgy. Pour into a large sieve and hold under running cold water – this stops the cooking process.

Soup stock – place the bones and skin from the chicken in a large saucepan and fill this with water. Bring to the boil and simmer for as long as you can – I would suggest about ½ hour.

Chicken – Marinate for about ½ hour

Wash and cut the vegetables. If using Pak Choi, cut the stems into ¼ inch pieces and leave the leaves whole – they will become limp when cooked.

Cooking Method

Fry the garlic (not too long as it burns easily) in a large Wok

Add the marinated chicken and stir fry until it is sheared all over

Add the Pak Choi stems and stir fry for another 2 minutes

Pour in the soup stock through a sieve – please be very careful folks, a wok full of hot liquid is a potential kitchen disaster!

Lower the heat and leave to simmer for about 10 minutes

Add the Pak Choi leaves and let the whole lot simmer for about another 3 minutes

Serving

Distribute the noodles into large bowls and ladle the soup over the top. Sprinkle with the chopped spring onions and serve.

My friends like to add some (very spicy hot) chilli oil – even for breakfast. But be careful with this as its hot and could ruin the taste of the soupy noodles.

As a variation you could leave out the soup and just add the noodles to the stir fry – fried noodles!!

Being thrifty as I am, I would still boil the chicken skin and bones in water to make a stock to put in the freezer for later use.

Enjoy!

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Our New Site!


Hey folks

We’ve just launched our new site – which I’m told is responsive!

That means it’s easier to browse our ever increasing range on mobile devices and tablets as well as on your desktop computer.

My son James tells me this is the way to go as more and more people are shopping on the Internet with their smart phones and iPads.

Its still the same address www.cookshopdirect.co.uk

You also might want to check out the Spiralizer from Dexam we are selling for only £13.99.

Go on – have a look at the new site now it’s got some fantastic new ranges and by the way, from all of you who have asking about when the Eazigrip range of saucepans will be back in stock, we’re expecting some news from the supplier early next month.

See you soon

Bev

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PERSONAL COOKWARE!


Hi guys, why not take a look at our new range of products that can be personalised with a name or special message.

A great idea for Mother’s Day, Birthdays, Housewarmings, Wedding Presents or any other special occasion.

To have a look at our Mothers Day specials click here

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Bringing a twist to preparing vegetables


Cookshop direct has introduced a wonderful new kitchen utensil – the Spiralizer.

What a great idea!

It’s a winner on all fronts. It is perfect for the health conscious cook and a handy tool for people who might not have the knife skills to julienne and finely slice fruit and vegetables.

Your kids will love it as well because you can now use vegetables to create spirals, slices, ribbons, shreds, noodles and chips.

If you want to reduce your carb intake it is also the perfect solution as it allows you to create textured dishes quickly from vegetables. For example, you can replace spaghetti with ‘courgetti’, thin noodles of courgette that are more delicious than spaghetti and full of nutrients.

So it’s great for increasing the amount of vegetables in your diet and no electrical connection is required. It’s easy to use and quick to clean and ideal for creating raw vegetable dishes and replacing pasta with vegetable noodles.

I found a youtube link that shows the Spiralizer in action (although this it has a different name in USA – The Spiroli!!) – click here

The Spiralizer is available now from Cookshop Direct, but hurry if you want one as stocks are limited.

Click here to see the Dexam Spiralizer on the site.

Beverley

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Cutting edge – How to sharpen a serrated knife


We all know that keeping our kitchen blades sharp is conducive to fast and accurate cutting.

Indeed, it has often been said that a blunt knife is more dangerous than a sharp one because of its tendency to slip.

Professional chefs always have a good selection of quality knives (I have covered the different types in my previous blogs), but these must always be kept honed to perfection to ensure cooking preparation is efficient and safe.

AND DON’T FORGET ABOUT YOUR SERRRATED KNIVES. They are just as likely to go blunt as other knives and lose their cutting powers but there is a real skill in sharpening them with conventional tools.

Our friends at Chef’s Choice have solved the problem with a clever serrated knife sharpening tool which realigns and restores the blades of your serrated knives using diamond abrasives.

ANY serrated blade will work and its very quick and easy to use – you don’t have to worry about getting your angles correct, the Chef’s Choice serrated knife sharpener does it all for you.

Click here to have a look at this wonderful tool on the Cookshop Direct web site and while you’re there, why not browse our high quality kitchen knives.

And take a look at the video on how Chef’s Choice provides the ultimate in sharpening tool for all types of knives. Click here to watch.

Beverley

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ALL YOU NEED TO KNOW ABOUT KNIVES (PART 3)


 

Here is the third and final Blog piece about speciality knives.  The information is supplied by our good friends at Richardson of Sheffield.

If you would like to see our Richardson range click here

Nakiri_Knife

Nakiri Knife
A beautiful Japanese style knife, perfect for slicing and chopping all types of vegetables.

Sashimi_Knife

Sashimi Knife
Originally designed for slicing raw fish and seafood, the Sashimi knife is perfect for carving and slicing all sorts of meats, larger fruits, boneless roasts and poultry.

Santoku_Knife

Santoku Knife
When the demand for Samurai Sword artistry was in decline, the Japanese craftsmen who made the swords turned their skills to high quality domestic knives that could be used for all purposes including chopping meat and vegetables.

I hope these Blogs on the various types of specialist knives have been useful.

I will be posting more about specialist cooking tools and utensils in the future.

In the meantime – keep cooking and baking!!

B

 

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ALL YOU NEED TO KNOW ABOUT KNIVES (PART 2)


Welcome to the second in my series providing information on knives gained from information from our friends at Richardson in Sheffield,

For the more dedicated enthusiast there is a series of knives and accessories specifically designed for more specialist tasks.

Vegetable Knife

Vegetable_Knife

A 5” blade with a carefully designed curved edge that makes it perfect for cutting, peeling or slicing vegetables.

Boning Knife

Boning_Knife
The Boning knife employs a narrow blade to enable it to negotiate the complex profile of bones.

Sharpening Steel

Sharpening_Steel
Top quality Sharpening Steel, designed to be used little and often to make sure your knives remain in prime condition.

Carving Fork

Carving_Fork
Used mainly to steady a joint during carving. The fork is versatile enough to lift joints and poultry and pierce deep to ensure the right level of cooking.

Cleaver

Cleaver
Designed to cut through boned joints or vegetables, using its sheer weight. An essential for any chef who prepares their own meat.

Filleting Knife

Filleting_Knife
With a long, narrow and flexible blade which can move along the backbone of the fish with ease and accuracy.

Pallet Knife

Pallet_Knife
A knife with flexibility and a rounded blade, which is ideal for turning meat in a pan or any type of spreading or icing.

Watch out for Part 3 when we will be discussing specialist Oriental knives

B

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ALL YOU NEED TO KNOW ABOUT KNIVES (PART 1)


Thanks to our friends at Richardson in Sheffield, we’ve been able to come up with some very useful information
about different types of knives and their uses.

This is the first part and deals with the six main knife types…

1. Paring Knife

Paring_knife

Has a 3-4” blade and is used for peeling fruit and vegetables, as well as top and tailing them.

2. All Purpose Knife

All_purpose_knife
A 5” blade that cuts, slices and trims meats, vegetables and sandwiches.

3. 15cm Cook’s Knife

15cm_Cooks_Knife

A very versatile knife with a wide tapering blade enabling the cook to rock the knife when slicing and dicing,
while the heel protects the knuckles.

4. Carving Knife

Carving_Knife
Has an 8-14” blade which can have serrated or non-serrated edges, for carving and slicing meats, larger fruit,
boneless roasts and poultry.

5. 20cm Cook’s Knife

20cm_Cooks_Knife
A bigger version of the 15cm Cook’s Knife, still just as versatile with the wide tapering blade making it perfect
for rocking the knife when preparing food, with the heel designed to protect the knuckles.

6. Breadknife

Bread_Knife
Has a rigid 8-9” blade with serrations to break into the crust and slice without tearing the bread

They’ll be more information on specialist knives in my next blog.

See you soon at Cookshop Direct

B

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PANCAKE RECIPE


With Pancake day a couple of days away, I thought you might want to see my own simple recipe.

If this kids are on half term you can have great fun making these and it get them away from the smart phones and tablets!

Who’s going to be brave enough to toss the pancake!!!!

Ingredients

  • 110g/4oz plain flour, sifted
  • pinch of salt
  • 2 eggs
  • 200ml/7fl oz milk mixed with 75ml/3fl oz water
  • 50g/2oz butter

Preparation method

  • Sift the flour and salt through a sieve into a mixing bowl.
  • Make a well in the centre of the flour and break the eggs into it.
  • Whisk the eggs into the mixture and gradually add the mix and water as you whisk
  • When all the liquid has been added, gather up all the flour from around the edge of the bowl and whisk until smooth. It should have the consistency of thin cream
  • Melt the butter
  • Add 2 tbsp of the butter to the mixture and whisk again
  • Keep the rest of the butter to smear around the pan before you cook each pancake
  • Heat the pan to a high heat and then reduce it to a medium heat
  • Take 2 tbsp of the mixture for each pancake and pour it into the pan spreading it to the edges
  • Cook for about half a minute or so to cook and test by lifting with a spatula (it should be slightly gold)
  • Turn the pancake over with the spatula – if you’re feeling brave, loosen the edges then try tossing it!
  • Cook for a few seconds on the other side and slide it on to a plate.

You can serve as you like.  The simple way is to stack them and squeeze a lemon on to each pancake – then sprinkle with caster sugar.

Oh! and of course you can get all the utensils you need here at Cookshop Direct.

Have Fun!!

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