5 things in my kitchen that I can’t live without

Doing what I do, I spend quite a bit of time in my kitchen. But I want the time to be efficient because, let’s face it, I haven’t got a huge amount of it. Who has? I can’t be dithering about with blunt utensils and useless bits of kit that take more time to clean than they do to use. So I have compiled a little list of the things that make my time in the kitchen more speedy and enjoyable.

  1. A really good knife – I must wash my Global 20cm Cook’s knife about 20 times a day (it takes 3 seconds). It is absolutely essential for chopping and slicing fruit, vegetables, meat, chicken, fish, you name it. And the satisfaction you get from slicing a tomato into perfectly thin rounds is quite astounding. These can be pricey and we got ours in a department store sale about 8 years ago, so look out for a deal, but they are well worth the investment.
  2. A really good knife sharpener – it’s no use having an awesome knife if it’s blunt. A sharp knife is crucial and actually a lot safer than a blunt one. We have the Global water wheel sharpener. Unlike those flashy death-defying sharpeners you see professional chefs use, this one is completely idiot-proof. Which is why I get the other half to do the sharpening.
  3. My Szhuszher – also known as a hand-held blender I believe, for when you want to give something a quick szhuszh. Essential for making a butternut squash or leek & potato soup smooth and creamy in seconds, and for whipping up a banana and frozen berry smoothie when you’re running late for breakfast. Some also come with additional attachments like whisks and onions choppers, which are also fab.
  4. My Tala Cook’s Dry Measure – my mum actually has an original one of these from the 70s so it’s such a nostalgic piece for me and brings back memories of measuring out flour in our fabulously modern avocado kitchen. I have the newer one with more up-to-date units on it. It’s just brilliant for measuring things like rice, lentils and then of course flour and sugar really quickly. I just love it.
  5. An oven-proof omelette pan (20cm) – completely indispensable for whipping up a frittata or a Spanish tortilla which frankly I would not be able to live without. Fry up any selection of vegetables from onions, garlic, leeks and greens to leftover roast potatoes, sweet potatoes or butternut squash, add 3-4 seasoned beaten eggs, let the bottom cook for a bit, add crumbled feta or goat’s cheese and put straight into the oven for 10-15 mins. Et voilà! Frittata! Hot or cold, breakfast, lunch or dinner, or anytime in between.

And there you have it. A little sneaky peak into my kitchen and hopefully some ideas for you to incorporate into your life as well.

Love and health,

TFFM xoxo


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