We take a look at our three favourite kitchen appliances and a few of the things you should consider before buying them. Plus, since it’s our Green Issue we’ve added a ‘green’ recipe idea to go along with each them.
Increasing in popularity by the second, the Nutribullet has become the must-have appliance for those of us looking towards healthy living. What’s so great about it? Well, it’s considered an ‘extractor’—not a juicer or blender—because of its high-powered blade action, which is key to retaining nutritional content of ingredients. So if you need a daily smoothie fix, or are looking to add more greens into your diet, this is the appliance for you. But there’s more you can do with it, think along the lines of soups, dressings, desserts, ice creams, dips, sauces and, with it’s milling blade, turn rice and wheat berries into flour and nuts into nut butter. This one’s truly for the health nut.
The Glowing Green Smoothie
Recipe source: kimberlysnyder.com
2 cups of water
½ head organic spinach
1 head organic cos lettuce
juice of ½ organic lemon
¾ sticks of organic celery
1 organic banana
1 organic pear
1 organic apple
1. Fill the blender with two cups of water, blend the spinach and lettuce until smooth.
2. Add the celery, apple, pear and blend again until smooth.
3. Add the lemon juice and banana, and do your last blend
4. Pour and eat fresh.
Bosch Ice Cream Maker:
Electric ice cream makers are super convenient for those of you who have a sweet tooth, but that also want to choose healthy ingredients for your home-made treats. And if you love entertaining—which we know you do—it has even more advantages. Depending on how fussy you are and how quickly your ice cream cravings come on, there are models that need pre-freezing and models that don’t. So keep that in mind before buying.
Green Tea Ice Cream
Recipe source: www.foodnetwork.com
8 large egg yolks
3/4 cup plus 2 tablespoons sugar
1 1/2 cups whole milk
1/2 cup loose green tea
2 1/2 cups heavy cream
1. In a large bowl beat the egg yolks with the sugar and salt. Set aside.
2. In a heavy saucepan, scald the milk. Remove from the heat.
3. Add the tea, cover and steep for 4 minutes.
4. Strain through a fine mesh sieve into a clean pot, pressing with a rubber spatula to extract as much liquid as possible. Add heavy cream and bring to a simmer over medium-high heat.
5. Ladle 1/3 of the cream mixture into the eggs and whisk well to combine.
6. Add all the egg mixture to the pot and cook over low heat, stirring, until thick enough to coat the back of a spoon, about 5 minutes.
7. Strain through a fine mesh sieve into a clean container and cool in the refrigerator, about 2 hours.
8. Pour into an ice cream maker and process according to the manufacturer's
9. Transfer to a plastic container and keep in the freezer until ready to serve.
KitchenAid Stand Mixer:
If you don’t have a stand mixer and you like your food to be home-made, from bread and pasta, to ice cream and, of course, cake, then there is no question about it—a stand mixer is for you. The KitchenAid does it all, and it looks really beautiful sitting there on your counter top—especially since they come in a huge range of beautiful colours. But before you spend your hard-earned Rands, consider if you will be using your stand mixer at least once a week. Think over your baking and cooking habits before you make the purchase, as it can be a pricey one.
Green Velvet Cake
Recipe source: www.popsugar.com
1 cup oil
1 cup buttermilk
1 tablespoon vinegar
1 teaspoon vanilla
2 ounces green food coloring
2 1/2 cups all purpose flour
2 cups sugar
1 1/2 tablespoons cocoa powder
1 teaspoon salt
1 teaspoon baking soda
1 (8-ounce) block cream cheese, softened
1/2 stick (1/4 cup) butter, softened
6 ounces Baker's white chocolate, broken into pieces and melted, cooled slightly, plus more for garnish
1 teaspoon vanilla
2 cups powdered sugar
To make cake:
1 Preheat oven to 350ºF. Prepare 3 6-inch cake pans by greasing with butter, adding parchment paper circles to the bottom. Butter the papers and dust with flour, tapping out any excess.
2 In a large bowl, whisk together eggs, oil, buttermilk, vinegar, and vanilla. Then stir in food coloring.
3 In a separate bowl, whisk together flour, sugar, cocoa powder, salt, and baking soda. Slowly whisk in the dry ingredients to the egg mixture until completely combined.
4 Divide batter evenly between cake pans and then drop the pans on the counter a few times to release any air bubbles. Bake for about 30 minutes, or until a toothpick inserted comes out clean. After about 10 minutes, remove from pans and cool completely on a wire rack.
To make icing:
1 In a large bowl using a stand or electric mixer, beat cream cheese and butter on medium speed. Add melted chocolate and vanilla, and mix well. Add sugar gradually, beating until fluffy. Transfer half the frosting to a separate bowl for the crumb coat.
1 Use a serrated knife to trip the tops of the cake layers to make level. Dab a bit of frosting onto the center of a cake turntable or large, flat platter. Place on 1 layer of cake on top of frosting and press slightly down to secure it.
2 Using an offset spatula, place a third of the reserved crumb coat frosting in the center of the cake, and spread it over top until it starts to spill over the edges then spread over the sides of cake.
3 Carefully place the second layer of cake on top of first, and repeat process with another 1/3 of the frosting.
4 Add the third layer of cake on top, and spread the rest of the reserved frosting over the top and sides.
5 Transfer cake to the fridge (for 30 minutes) or freezer (15 minutes) until set. Thoroughly wash and dry offset spatula.
6 Once crumb coat has completely set, remove cake from the fridge or freezer. Place remaining frosting in the center of the cake, and spread over the top until it spills over the edges, then spread it over the sides of the cake.
7 Garnish with white chocolate shavings and crumbled green velvet cake.