Robert Welch – Signature Knives

Last week I was invited to an event with Robert Welch, celebrating their range of Signature Knives and the sale of the one millionth knife!  #Oneinamillion

Now with the dawn of my new kitchen  I have been working my way through cupboards, clearing out, streamlining and replacing items that are beyond their best.  The contents of our kitchen cupboards hold a huge investment and if you’re a keen kitchen critter like me then you soon learn what works and what doesn’t.

I’ve known for a good while the knives need a good sort, for a start they’re all stuck in the drawer – a motley collection of largely blunt but just about do the job implements.  But knives, at least decent knives, are a big investment and something I just haven’t made my way round to sorting out…until now.

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So… largely embarrassed by my knife collection I decided the Robert Welch event was most likely just what I needed. Continue reading

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Posted in In The Pink Whisk Kitchen, Ruth's Chat, Top Tips | 1 Comment

Rainbow Speckle Cake & Strawberry Prosecco Traybake

A couple of bright summery baking projects to share with you today!

Rainbow Speckled Cake

First up a rainbow speckle cake – celebrating a birthday or just need an easy decorating idea to impress?  This Rainbow Speckle effect is easy to do and looks brilliant too.  Step by step pics and my full how to here for Bake with Stork.  The cakes are baked at 160c(fan)/180c/Gas mark 4 for 25 minutes.

Strawberry Prosecco Traybake

Next a summery slice of loveliness if ever there was one!  A lovely vanilla traybake recipe infused with strawberry prosecco syrup and topped with the classic strawberries and cream.  A slice of this is just the ticket!  My full recipe is right here. If you want an alcohol free version simply replace the prosecco with water when making the syrup.  30 minutes baking time for the traybake at 160c (fan)/180c/Gas Mark 4.

Continue reading

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Dulce de Leche Brownies

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Let’s talk Brownies – we love them!  But…. some recipes can leave you underwhelmed and lacking the three things I think are ESSENTIAL in a good brownie – a thin papery crust on the top, a squidgy middle and a complete chocolatey taste.

After much trialling (I know the hardship I go through) these Brownies are the only ones I will ever make.  I served them at my eldest’s 18th Birthday party and they were declared the best in the land – now there’s an accolade for you!

So enough waffle let me lead you to the chocolate!  This version is a Dulce de Leche (caramel) but they can equally be made plain just missing out the last steps, here’s what you’ll need…

Ingredients:

180g butter

180g dark chocolate

3 eggs, large

275g caster sugar

85g plain flour

40g cocoa powder

100g Dulce de Leche (or Carnation Caramel for a tin)

 Makes: 12 in a 10 x 8″ tin. Continue reading

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Posted in Caramel, Chocolate, Treats | 14 Comments

Maple Apple Pecan Cake & Raspberry Ombre Cheesecake

I’ve been busy in the kitchen once again developing recipes for Bake with Stork and have a couple more to share with you today. (with an amended link for the cheesecake x)

The first is a delightful Maple Apple Pecan Cake, just the perfect cake for a slice with your afternoon cuppa, plus its a quick and easy one to make too. If you fancy giving it a go then the recipe is right here, it’s baked at 160c(fan) for 40 minutes in case you can’t find the oven temp on the recipe.

Next up is heaven on a plate….otherwise known as a Raspberry Ombre Cheesecake

Shaded layers of light whipped raspberry cheesecake on top of a chocolate biscuit base – yes please line me up a slice!  You can find the recipe plus my step by step pics just here Continue reading

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Maple Apple Pecan Cake & Raspberry Ombre Cheesecake

I’ve been busy in the kitchen once again developing recipes for Bake with Stork and have a couple more to share with you today.

The first is a delightful Maple Apple Pecan Cake, just the perfect cake for a slice with your afternoon cuppa, plus its a quick and easy one to make too. If you fancy giving it a go then the recipe is right here – it’s baked at 160c (fan), Gas Mark 4 for 40 minutes in case you can’t spot that in the recipe.

Next up is heaven on a plate….otherwise known as a Raspberry Ombre Cheesecake

Shaded layers of light whipped raspberry cheesecake on top of a chocolate biscuit base – yes please line me up a slice!  You can find the recipe plus my step by step pics just here Continue reading

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Posted in Apple, Biscuit, Cake, Cheesecake, Nut, Nuts, Treats | 11 Comments

Patrons Lunch Inspiration

This weekend far and wide we’re celebrating the Queen’s 90th Birthday, time to hang the bunting and wave those flags!  However you’re joining in the celebrations my recipes for Bake with Stork would make a fab addition to your own Patrons Lunch!  Click on the links for the full recipes x

Royal Jam Tarts – no street party would be complete without a quick batch of these!

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Mini Chocolate Victoria Sponges – bitesize and easy to share, mini chocolate cakes served with strawberries and cream – what could be better?!

Whatever you’re up to this birthday weekend have a fabulous time and let’s hope for some lovely weather too!

Ruth x Continue reading

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The Pink Whisk Kitchen – Gadgets

So here is another little snippet of life in the new Pink Whisk Kitchen, and some of my favourite bits too – the gadgets!  I love a good dose of technology, products that make life quicker and easier.  Spending so much time in the kitchen I knew that I had to do all I could to make the kitchen work for me.  Here’s some of my favourite things…

Aquatap

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I knew when planning the kitchen that I wanted a boiling water tap (I work powered by tea)  I also knew I didn’t particularly want it setting on to the sink (just my preference).  We looked at many different sorts of taps, all with varying different tank capacities and different set ups and of course differing costs too.  In my research I came across Heatrae Sadia and the Aquatap,  a British company that do a  selection of units. Continue reading

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Coffee & Chocolate Marble Loaf Cake

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How about this for sharing with friends or in fact a hungry family?  A lovely coffee and chocolate marble loaf cake for you today.  Quick and easy to rustle up and I’m sure you have all the ingredients to hand!

Ingredients:

Cake

175g butter, softened

175g caster sugar

3 eggs, large

175g self raising flour

2 tsps of instant coffee dissolved in 1 tbsp boiling water

2 tbsps cocoa powder mixed to a paste with a little boiling water

Frosting

100g butter, softened

200g icing sugar

2 tsps instant coffee dissolved in 1 tbsp boiling water

 

10g dark chocolate

Makes: 1 x 2lb loaf cake

Continue reading

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Appliances – The Pink Whisk Kitchen

So you’ve seen the new kitchen, time for me to show you in a bit more detail.  Hopefully if you’re planning a new kitchen these posts might just give you some ideas.  First up let’s talk major appliances!  There are so many decisions to make when planning a new kitchen, it’s an investment and you want to get the right pieces in the right places, I’m pleased to say that here they’re all working super well.  Here’s what I went for…

Hob

I knew I didn’t have much space where the hob was to go, certainly not enough to have a 90 or 100cm hob which I would have loved.  A 70cm hob (10cm wider than a standard) has been a fab move if I do say so myself!  It’s a Bosch PCR715M90E bought from AO.com via their eBay shop.  There are 5 gas rings, one being a giant high powered burner in the centre – ideal for a wok but also big stock and soup pans.  If you can squeeze in that extra 10cm of hob it makes a huge difference.

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I’ve used AO.com in the past for buying appliances and they do deliver a great service, they often turn out to offer the best prices too.  You can get super fast delivery when you need an emergency replacement. Continue reading

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Posted in In The Pink Whisk Kitchen, Review, Ruth's Chat | 2 Comments

Sweet Easter Bread Wreath

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A lovely sweet bread wreath, perfect for sharing with family this Easter.

Ingredients:

500g strong white bread flour

50g caster sugar

2 ½ tsp dried fast action yeast

1 tsp salt

175ml milk, lukewarm

Zest of 1 orange

60g butter, softened

2 eggs, large

To Decorate

90g icing sugar

Juice of 1 orange

Sprinkles Continue reading

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