Gadget of the month: Heston Blumenthal Dual Platform Precision Scale

Salter kitchen scale

Heston Blumenthal Dual Platform Precision Scale. Tried and tested. And it has to be said: it is my gadget of the month!

Heston nailed it. It is top quality. What is more it has a pinch of original futures and a dash of  sharp modern design. Chic, sleek and very much practical kitchenware to cook in style.
It doesn’t take up more space than my previous Salter. And thanks to two platforms, one large capacity and another high precision, it is best ever for dual action in the kitchen. I love its slim design and large display. It is the most elegant kitchen scale I have ever seen and owned. Perfection, designed by professional chef for better living, must-have for anyone who loves cooking and baking. Thank you Heston! Thank you Salter!

What love most:

  • Large high capacity platform – 10kg capacity / 1g increments
  • Ultimate precision platform – 200g capacity / 0.1g increments
  • Stainless steel platforms – hygienic and easy to clean
  • Weigh directly onto the platforms or use your own bowl
  • Aquatronic™ for measuring liquids in ml or fl.oz
  • Add & Weigh function, allows for the measurements of multiple ingredients in one bowl.
  • Slim design
  • Easy to use & ergonomic controls
  • Large and clear backlit display (6.5cm x 4cm)
  • Storage case for safe & convenient storage
  • Metric and imperial measurements
  • Max weight x resolutions for large high capacity platform: 10kg x 1g, 22lb x 1/8oz, 10l x 1ml, 350fl.oz x 1/8fl.oz
  • Max weight x resolutions for ultimate accuracy platform: 200g x 0.1g, 7oz x 0.02oz, 200ml x 0.1ml, 7fl.oz x 0.02fl.oz
  • Product dimensions: 26 x 17.5 x 2.5cm
  • Batteries: 3 x AAA
  • Guarantee: 15 Years

Heston Blumenthal Dual Platform Precision Scale available at Salter Housewares. Price £49.99

Salter kitchen scaleSalter kitchen scale

Panettone Bread

Panettone Bread

Christmas and of course time for festive cakes and bakes.
Panettone bread is one of my favourite and always brings a little bit of indulgence to a Christmas breakfast and afternoon tea. And a homemade is simply scrumptious.

Panettone Bread

300g white strong flour
80-100ml milk, lukewarm
40-50g caster sugar
120g butter, softened
3 eggs, at room temperature
juice out of 1 fresh orange
lemon zest
7g yeast
5g salt
60g sultanas
60g currants
60g glace cherries, halved
20-30g flaked almonds
optional: icing sugar to decorate

Also you will need panettone tin (6 inches) or tall cake tin, greased and lined with baking parchment.

In a large bowl of a free-standing mixer fitted with a dough hook place: flour, salt, yest, sugar, eggs and milk. Mix slowly for 5 minutes until you have a soft dough. Then add butted and orange juice and mix for a further 5-6 minutes. Add dried fruits and almonds and mix until all is well incorporated.

Transfer dough into well oiled bowl, cover with cling film and keep overnight in a fridge so that the dough has almost doubled in size and firmed up.

Remove from fridge and knock back the dough on well floured surface and shape into a ball. Place in a middle of a tin, cover with cling film and leave it to prove in a warm place for 2-3 hours.

Brush the top of the panettone with milk.
Preheat oven to 175ºC and bake for 20 minutes then reduce temperature to 150º and bake for further 30-40 minutes (test by inserting skewer in the middle).

Remove from a tin and leave on a wire rack to cool.
Sprinkle top with icing sugar and serve with a butter.

Bon appetit and Merry Christmas!


Raspberry Cupcakes

Raspberry Cupcakes 2

Happy National Cupcake Week Everyone!

Raspberry Cupcakes

Makes 12

120 g plain flour, sifted
120 g caster sugar
50 g unsalted butter, at room temperature
1 tsp vanilla essence
1 ½ tsp baking powder
120 ml milk
1 large egg
pinch of salt
6 fresh raspberries, chopped into small pieces

For topping:
250 g mascarpone cheese, cold
4-5 tbsp icing sugar, more if raspberries are on the sour side
6 fresh raspberries, chopped into small pieces
3-4 tbsp Framboise liqueur or any other raspberry liqueur

Also you will need: 12 cupcake cases and cupcake tin

Preheat the oven to 170ºC. Place paper cases in cupcake tin.

Put flour, caster sugar, butter, baking powder and a pinch of salt in a large bowl. Using handheld electric whisk beat on a slow speed till nicely combined.

In separate, small bowl beat an egg, milk and vanilla essence. Slowly pour into flour mixture and beat slowly for few minutes until all is well mixed.
Place paper cases in cupcake tin and divide chopped raspberries between 12 paper cases.
Spoon the mixture into the paper cases until two-thirds full. Bake for 20-25 minutes, on the middle shelf of the oven, until golden brown.
Cool cupcakes on a wire rack.

Let the cupcakes cool completely before putting topping.

For the topping:

In a large bowl place mascarpone cheese and icing sugar. Using handheld electric whisk beat very slowly. Then add chopped raspberries, raspberry liqueur and gently beat for 1 minute. Juices will release at this point and your frosting will get nice, pinky colour.

Pipe or spoon over each cupcake and serve!

Bon appetit.

Rosemary wedges

Rosemary wedges 700

Crusty and delicious. And what’s more they are extremely easy to make! Great with tomato ketchup and mayo!

500-600 g potatoes, cut into wedges
6-8 fresh rosemary springs
3 tbsp oil
black pepper
sea salt

Preheat oven to 190°C.
Cut potatoes into wedges; no need to peel them.
Place in a roasting tin, pour 3 tbsp of oil over and scatter rosemary. Season well with salt and pepper and bake for 35 minutes, or until crisp on the outside and lovely and fluffy on the inside.

Voila! All ready to serve.