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.
- 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.
- 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.
- 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.
- 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.
- 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,