The Kitchen Dresser Blog

X Box controller cake

2011-02-20T20:20:00.000Z

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.

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.

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!

Gingerbread House

2010-11-18T13:03:00.001Z

I have never made a gingerbread house but I couldn't resist trying out the Wilton Gingerbread Mold. To make things a little easier for myself I used the Wilton Gingerbread Mix and the Wilton Frosty White Icing Mix. 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.

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)

The gingerbread dough pressed into the mould

All the pieces before construction

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....

A great 'Try me' offer from Le Creuset

2010-10-05T13:42:00.000+01:00

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.

Recipe courtesy of Le Creuset:

Chicken Roulades with Spinach & Cheese stuffing

Ingredients for 22cm Le Creuset Shallow Casserole:

2 boned skinless chicken breasts

1/4 tsp ground nutmeg

1/2 tsp dried thyme

40g baby spinach

75g gruyere cheese

1 tbsp vegetable oil

1/2 onion - thinly sliced

85ml hot chicken stock

2 tsp cornflour

85ml skimmed milk

Cooking Instructions:

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.
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.
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.
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.
Scallops of pork or turkey make a delicious alternative for this dish.
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.
Lift the roulades out of the pan and keep them hot on the upturned lid. Carefully remove the strings or cocktail sticks.
Add the remaining stock to the cooking liquid and bring this to a simmer.
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.
Finely grate the remaining cheese into the sauce, stirring until it melts.
Taste and adjust the seasoning before returning the roulades to the sauce to reheat.

Serve with boiled plain rice or noodles.

Free pie birds from Le Creuset

2010-08-30T13:56:00.001+01:00

Free ceramic pie birds from Le Creuset

We are excited about this latest special offer from Le Creuset - a free ceramic pie bird when you buy a 19cm pie dish. (The pie dish is also on offer at only €14.00, thats 33% off the normal rrp)
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.

So, how do you use a pie bird?

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 suggests

Strawberry Jam

2010-07-04T15:15:00.001+01:00

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.

Simple Strawberry Jam
There are only 4 ingredients in this simple strawberry jam.

strawberries
sugar (I use granulated)
lemon juice - if not using 'jam sugar' - see below
small knob of butter

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)

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.

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 preserve or maslin pan 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 jam thermometer) 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!)

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 jam funnel (it makes the job so much easier) to pour the jam into the sterilised jars. Top with a waxed disc 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 pretty jam pot cover.

note: 500g strawberries will yield 2-3 small jars of jam.

Vintage Gingham Caddies

2010-04-30T17:35:00.001+01:00

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. http://www.kitchendresser.net/vintage-gingham-523-c.asp

New Traditional Kettles and Toasters from Prestige

2010-04-07T15:30:00.005+01:00

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.

Kettles €69.95. Toasters €46.95.

Hot Cross Buns. One a penny, two a penny....

2010-04-01T16:04:00.001+01:00

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.

I just throw everything into my Kitchenaid 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)

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 plain writing nozzle for this but that would make more washing up!

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!

Hot Cross Bun Recipe:

210ml warm milk (30 secs in the microwave)

1 egg

450g Strong White Flour

1 sachet easy-blend yeast

50g soft butter or margarine

1 1/2 teaspoons mixed spice

1 teaspoon cinnamon

pinch salt

3 handfuls sultanas (or any other dried fruit)

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.

Milk Glaze:

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.

21st Birthday cake

2010-03-24T23:07:00.003Z

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 Ace of Cakes, 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 (How to be a domestic goddess) for the top. The cakes were covered in a thin layer of white marzipan before I covered them with fondant icing. I was pleased as punch with the bow I made for the top of the cake with some Sugar Florist Paste 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 pearl lustre spray 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!

Butterfly

2010-03-21T20:03:00.001Z

We have just got these amazing Nordic Ware 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 Butterfly cake pan. I would definitely recommend using Wilton Cake Release 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 odlums quick cake mix 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)

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?

Other favourite shapes for me are the backyard bugs muffin pan, which can be used for cakes or jellies, the Beehive pan and the beautiful Rose bundt pan, which would be lovely filled with fresh fruits and simply dusted with icing sugar.

Eat Me!

2010-03-20T16:15:00.000Z

Loving anything to do with cupcakes I was dying to buy this new book by Xanthe Milton aptly called "Eat Me" - 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.
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 closed star nozzle from Kaiser for the buttercream icing, as the size of the nozzle means you can cover the cakes in two quick swirls.

Quick Update!

2010-02-01T17:47:00.002Z

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.
Jim's Kitchen 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!
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.
You can now find us on Facebook so please become a fan and we will keep you up to date with what's going on at The Kitchen Dresser.

'Jim's Kitchen' new cookery book

2009-11-24T21:44:00.007Z

We are very privileged to have been chosen to sell the new cookery book from popular Portlaoise chef, Jim Tynan. His book, Jim's Kitchen, 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.
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.

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.

Home Sweet Home

2009-11-04T15:23:00.011Z

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 retro metal signs from €4.95, 'Home Sweet Home' Blackboards , €14.95 (hang in the kitchen for those essential family reminders) and these homely 'Home Sweet Home' Mugs - a bargain at only €3.95 each.

Also new in we have these really cute and colourful paper chain kits and paper bunting. 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

Global Knives 25th Anniversary commemorative knives

2009-10-25T14:12:00.004Z

We are very pleased to have in stock a limited edition knife block set and limited edition 11cm oriental knife (with a complimentary Global Knife tie pin) released by Global to celebrate their 25th anniversary.
Global knives are made of Cromova 18 stainless steel and hardened to Rockwell 56-58. The two most innovative features of Global knives are their edge and the way they are balanced. The most important feature of any knife is its edge, and the Global edge is truly its signature. The majority of the Global knives are sharpened or ground on both sides of the blade, just like Western style knives. However, their edges are ground steeply to a point as and to an acute angle. This is in contrast to Western or European knives that use a bevelled edge - the straight edge results in a dramatically sharper knife which stays sharper longer. The edge on a Global knife is so large and prominent that it is easily seen with the naked eye and extends a quarter of an inch or more up from the tip of the knife.
The 7 piece knife block set is only available for a limited time and the knives are housed in a classy commemorative steel knife block. At €249.95 it would make a special gift for the cook in your life (or a self indulgent gift to yourself!).
The 11cm Oriental style multi-purpose knife is a great price at only €49.95 and comes with a commemorative pin for your tie or lapel.

New Offers from Le Creuset

2009-09-25T11:56:00.003+01:00

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!

We also have a 1/2 price offer on 2 Le Creuset stoneware dishes - 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.

September Competition

2009-09-15T11:59:00.008+01:00

This months competition prize is a fantastic Imperia Pasta Machine Set worth €119.95 and the winning name will be drawn on October 1st so get your entry in today.
Just answer this simple question:
In what Irish town will you find the Kitchen Dresser Store?
Send your answer to competition@kitchendresser.ie before September 30th.
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.
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.

Get Kitted for College!

2009-08-26T17:30:00.006+01:00

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.
At The Kitchen Dresser we have great value for any student starting off in a new flat/apartment/house/digs! We have an offer of a Horwoods 5 piece stainless steel saucepan set (rrp €99.95) at only €54.95 and a 14 piece knife block set at only €29.95. There is a choice of cutlery sets clearing at HALF PRICE and a set of 6 stacking mugs at only €4.50. There's also a Tefal Delfina electric kettle on offer at €21.95.
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)

July Competition Winner

2009-08-05T15:06:00.004+01:00

Congratulations to P Deasy from Cork who won our July Competition by correctly answering that the Kitchen Dresser strapline states "Great Cooks need Great Tools".
She wins €100 to spend at The Kitchen Dresser http://www.kitchendresser.ie/

Win €100 voucher to spend at The Kitchen Dresser

2009-07-03T16:59:00.002+01:00

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 here - pass it on to all your friends!

Special Offer Grillit from Le Creuset

2009-07-01T12:42:00.005+01:00

For the month of July we are delighted to offer this Le Creuset 20cm Square Grillit at a great price of €42.00 - a fantastic €18.00 off the recommended retail price.
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:
Grilled Steak with Melted Cheese

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.

a little corn oil, for greasing

4 fillet or sirloin steaks, each 2.5 cm (1-inch) thick

225 g (8 ounces) blue cheese, such as roquefort, dolcelatte, or gorgonzola

a little coarse sea salt and freshly ground black pepper

Heat the grill over medium heat on the hob. Lightly grease the surface of the grill when it is hot.
Dry the surface of the steaks with paper towels, then season well.
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.
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.
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.

The Great Irish Bake for Temple Street Children's Hospital

2009-06-15T14:01:00.015+01:00

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!

If you want to organise your own 'Great Irish Bake' fundraiser for Temple Street Children's Hospital check here for details.

Summer Barbecue Time

2009-06-09T17:46:00.005+01:00

We'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 barbecook charcoal barbecues 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!

'Ice Cream' cupcakes

2009-05-20T11:18:00.007+01:00

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.

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!

Ingredients:
Wafer Ice Cream Cups
Basic cupcake recipe
200g Icing Sugar
100g Butter - room temperature
1/2 teaspoon vanilla extract
Pink food colouring
Jumbo sprinkles
Chocolate Flakes

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.
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 piping bag fitted with a large star nozzle 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.

Joseph Joseph

2009-05-15T14:29:00.010+01:00

We are delighted to have instore (and online) a new range of funky kitchenware from Joseph Joseph. 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 colanders and graters, and stacking bowls and measuring cup sets.

The Index chopping board 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 chop2pot is a design classic and along with the originality of the Smasher and the Twisk, we can see these being very popular with our customers. View our Joseph Joseph range here

Fine-T Machine

2009-05-11T16:49:00.004+01:00

We Irish love our cup of tea and this Fine-T machine from IQ Innovations makes the perfect brew. Suitable for all types of teas - black, green, puerh, herbal - whatever you fancy, this machine knows the perfect water temperature and the perfect length of brew.

Now available at an even lower price of €149.95 (rrp €199.95) we are also offering 3 free 100g tins of loose tea to try with your new machine.

If you can resist it for yourself, this machine would make an ideal wedding or housewarming gift.

See http://www.kitchendresser.ie/ for more details.

Le Creuset Tagine

2009-04-28T16:27:00.003+01:00

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.

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

We are pleased to offer this tagine at a special price of only €119.95 (the normal rrp is €146) Available in cerise only we expect this tagine will sell out quickly.

New Cake Decorating and Baking Supplies

2009-04-02T16:25:00.005+01:00

There is great excitement in the shop this week with the arrival of the latest order from Wilton. New shaped cake pans, sugarcraft accessories, icing colours and all manner of baking and decorating equipment has been appearing from the stores. Of particular interest to most are the gorgeous paper baking cases - even the plainest bun looks special in these.

Starting at only €2.95 they wont break the bank and they might brighten someone's day!

Half Price Anolon Offer

2009-03-25T10:49:00.006Z

In these recessionary times we are encouraged to do more home cooking and baking. Therefore we are delighted to have this amazing offer of HALF PRICE Meyer Anolon Cookware, Bakeware, Tools, Gadgets and Knives! Offer runs from Thursday 26th March to Sunday 5th April (or as long as the stock lasts!) so hurry and put in your order today.

Banana Loaf

2009-03-14T21:55:00.013Z

There is nothing appetising about entering the kitchen to the look and smell of blackened bananas! They are however an essential ingredient for a Banana Loaf. They need to be at the point of collapsing ripeness so that the merest hint of pressure from a fork delivers a pile of fragrant mush. This loaf is the ideal way to use up bananas that are otherwise destined for the compost bin. The addition of walnuts or pecan nuts to the loaf are an optional but heavenly combination.

Recipe: Banana Loaf

225g Plain Flour
1 teaspoon Baking Powder
1/2 teaspoon Salt
1 teaspoon Mixed Spice or Ground Cinnamon
100g Castor Sugar
1 Beaten Egg
75g Softened Butter
1/4 teaspoon Vanilla Extract
75g Chopped Pecan Nuts or Walnuts
4 Medium Bananas
Few Whole Pecans/Walnuts to decorate
Icing Sugar

Preheat oven to 180C/350F. Sift flour, baking powder and salt into the bowl of a food mixer. Add the sugar, spice, egg, vanilla extract and soft butter then beat together at a slow speed until well mixed. Add in the nuts and the mashed bananas and mix again to combine. Pour mixture into a lined 2lb Loaf Tin (for handiness use a parchment liner) and top with a few whole pecans or walnuts. Place in the oven and bake for about 50 minutes until golden brown. Leave to cool on a wire rack then dust with sifted icing sugar when cooled.

Cupcakes or Buns?

2009-02-23T20:10:00.008Z

I read so much on the web and in magazines about cupcakes. We always called them buns! Is there a difference? Is it that a bun is plain and a cupcake has a fancy icing? Or is Cupcake the american name for buns?
Sometimes the simplest things are the tastiest and they dont come much simpler than these buns. I usually throw in a batch of buns when the oven is hot as they only take 20mins from start to finish. Then you can leave them plain dusted with icing sugar, or decorate them with glacé icing, buttercream or fresh cream as below.

Basic Bun recipe

225g self raising flour
225g castor sugar
225g soft margarine
1/2 teaspoon baking powder
1/2 teaspoon vanilla extract
4 eggs

Place all the above ingredients into a food mixer (or large bowl and use a hand mixer) and mix until smooth. If the mixture seems a little thick you can add a few drops of milk.
Line a bun tray with paper liners and place a spoonful of the mixture into each case (roughly half filling each case). There will be enough mixture to fill 2x12 hole bun trays or you can bake them one immediately after the other. Bake at 175C for about 12-15 mins until light golden and set. Then remove from the bun trays and cool on a wire cake rack.
Decorating: Once cool you can simply dust the buns with icing sugar or decorate anyway you please. As a special treat I like to make butterfly buns with fresh cream.

Butterly buns
Take a small sharp knife and cut the top off each bun, angling the knife downwards to cut a hollow. Keep the piece you have cut off. Place a small blob of raspberry jam in the hollow and then top with some whipped sweetened cream (you can pipe it if you want it to look fancy). Take the top that you cut off and cut it in half then place the two halves into the cream like butterfly wings. Dust with icing sugar to finish.

Equipment List

Hello!

2009-01-22T20:43:00.003Z

I am very new to this blogging lark so please excuse any mistakes! I 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 opened a Kitchen Shop - The Kitchen Dresser - in 1999 and then entered the digital world with the Kitchen Dresser website shortly afterwards. I try to road test everything we sell, the gadgets, cookware, bakeware as much as I can so I can stand by what we sell.

With this blog I would like to share with you how I use these marvellous accoutrements that will transform us aspiring Nigella’s, Jamie’s, Gordan’s, et al into michelin-starred chefs in our own homes! I will share my own experiences, recipes and tips and I really hope to get some back in return.

My Daily Bread

2009-01-22T20:42:00.019Z

Some time ago I made the decision that I was going to try not buying any more bread. (the plastic wrapped sort anyway) I was sick and tired of finding mouldy bread in the pantry - even though it was only a day or two old and should have been fresh. What makes modern bread go mouldy so quickly, even before it has time to stale? I wonder is the bread being wrapped in plastic whilst still warm and this is causing the mould. At least if bread goes stale you can use it for bread crumbs or bread and butter pudding, but mouldy bread is useless!

Anyhow I decided I was going to look after the family’s health and produce beautiful, additive-free fresh bread from my own kitchen. Leading a very busy life I needed a method of making bread that would be quick and convenient. Easier said than done as it turned out and it took many months of trial and error before I could produce a decent loaf.

I don’t have the patience for all that kneading. I never give it long enough to produce the ’silky smooth’ texture that you should have - "smooth as a baby’s bum" - I had to look at other more convenient/mechanical ways to produce my dough.

So I bought myself a bread machine. This produces decent tasting loaves and is very convenient and ‘hands free’ but I prefer to make the medium sized loaves rather than large as I don't like the shape of the large - too tall and difficult to slice. It has a really handy delay timer function so I can throw the ingredients into the machine in the morning and have freshly baked bread waiting when I get home from work. This delay timer is great for a basic white bread but it doesn't work for any of the more complicated recipes particularly if they contain milk or eggs. I have discovered that this machine is also very convenient for just mixing and proving the dough (a process that takes 1.5 hours exactly) and then I can shape the dough however I want, give it a half hour 2nd rise in a warm place, and bake in the conventional oven. Lovely bread with very little manual effort from me.

At the weekends I like to experiment with more hands-on methods, making the dough by hand or in the Kitchenaid, but I'll leave that to another post. The 'half bread machine' method above is the one I use for our regular daily bread. It is handy to throw the ingredients into the bread machine and leave it to work whilst I get on with other things. When finished mixing and proving, I punch the dough to let out the air and shape it into loaves or rolls and leave to rise again for about 1/2 hour, dust with flour or brush over with egg wash and a sprinkling of sesame seeds or poppy seeds then bake in a pre-heated oven.

Tip: I often make bread in the evenings and place in the fridge just after the final shaping stage. The bread rises very slowly overnight and the next morning I take it out (gently! not to knock the air out) to come to room temperature whilst I heat the oven and then bake as usual. This is particularly useful if you want fresh rolls for lunch. Warning: If you are rising the bread overnight do not slash the top of the bread before baking or the bread will collapse. I have done it several times!

Basic white bread recipe

This is the 'every day' white bread that I make using the 'half machine' method above

300ml warm water
1 sachet yeast
450g Strong White Flour
heaped teaspoon salt
1 teaspoon sugar
1 tablespoon olive oil/sunflower oil/soft butter

Method
Use the bread machine's manufacturers directions for dough only. (Usually takes 1 1/2 hours) Remove from the machine, place onto a lightly dusted board and shape as you wish. Leave to prove in a warm place for about another 1/2 to 3/4 hour and then bake in a preheated oven 190C until browned and the base sounds hollow when tapped. Cool on a rack and then enjoy!