Welcome to the PHWA Kitchen
They say the kitchen is the heart of the home. Well it certainly is at my house and being of Greek origin ensures I am always baking something yummy or feeding someone. Diet and nutrition are very important in the life of a PH patient and last year I discovered "Super Foods". Each season we will introduce some tasty recipes (trying to stay on the healthy but delicious side) and give tips & tricks on how to convert recipes or enhance flavours and learn new skills. If you have a family recipe or a something simply scrummy that you think we should try then just drop us an email. Happy Cooking, Happier Eating! Your Editor.
How to Care for Knives
Good kitchen knives are top kitchen must-haves. No one, not even those who prefer the “instant” kind of cooking, can possibly get by without at least a solid chef’s knife and a smaller utility knife.
There’s a wide variety of kitchen knives on the market, made of various materials, available at a range of prices, for all possible functions. And whether you own just one heavy cleaver or a complete knife block set, it’s important to keep your kitchen knives in good working condition at all times. Proper maintenance prolongs a knife’s life span, prevents accidents, provides better efficiency and time management, and turn knives into excellent investments for years to come.
To help you keep your knives in top shape, we’ve come up with 4 important tips on how to care for them:
1. Hone and Sharpen Regularly Dull knives are never good – not for you, or for what you’re cutting. As much as possible, give your knife a quick honing with a honing steel before use. This keeps the blade sharp and keeps it from “rolling” towards either side of the edge. Have your knives professionally sharpened at least once a year, to repair small nicks and other imperfections.
2. Clean and Dry Knives Properly Common sense dictates that knives should always be washed after each use, if not for maintenance, then for hygienic reasons. Hand wash with soap and hot water, and gently scrub the knife; knives tend to get damaged more easily in dishwashers. Dry knives with a clean, dry cloth as air-drying makes them prone to rusting and blotching.
3. Use the Right Cutting Board Chopping and slicing requires an up-and-down motion – it’s this repeated hitting that dulls the knife’s blade over time. Therefore, it’s important to have a good cutting board to make sure your knives aren’t unnecessarily damaged. Go for wood or plastic boards instead of glass, stone or acrylic. Wood and plastic are “friendlier” materials. If you’re doing a lot of heavy chopping, invest in a solid chopping block.
4. Store Knives CorrectlyThe best place for knives is a quality knife block or magnetic board. These store knives safely, keep them within reach and prevent accidents from happening. Avoid storing knives in a drawer with other utensils or cutlery, unless they have sheaths, as they will get nicked and banged up.
Kitchen Tips: How to Make a Bouquet Garni
A bouquet garni is a bunch of aromatic herbs used in cooking to add enhanced flavour. You can use fresh or dried herbs.
Equipment: String, Muslin, (can you use a chux also)
Ingredients: Parsley, Pepper, Thyme, Bay Leaves
Kitchen Tips: How to Best Store Herbs
Equipment: Cup - Paper Towel - Plastic Bag
Ingredients: Chives, Mint, Parsley, Coriander, Basil, Dill
This fabulous early Spring dessert is a perfect choice for sampling the new berries of the season. Bon Appetite!
Note: This is quite rich, so don’t overfill the mixtures. You can use a sugar substitute such as stevia, and replace cream with Greek yoghurt.
Recipes & Tips shared with you from "The Kitchen Warehouse"
5 - Minute Healthy
Strawberry Frozen Yoghurt
As summer fast approaches us here in WA we start to crave the fresh fruits of the season in a cool and creamy way. This amazing recipe I stumbled across I think fits that bill. So give this one a go and check out the site while your at it at www.justataste.com Editor
Four ingredients and five minutes. Add a homemade waffle cone to the equation and you should go ahead and alert your local ice cream shop that there’s a new dairy queen in town. She’s lean, she’s mean and she doesn’t require an ice cream machine. Behold, 5-Minute Healthy Strawberry Frozen Yogurt.
Let’s face it. It’s about to be bathing suit season. And with bathing suit season comes an entire Internet’s worth of lightened up this and 100-calorie that. While your stash of healthy salad recipes may be booming, chances are it’s slim pickins’ in the healthy desserts department. Now you can skip the ice cream maker, skip the added sugar and spend five minutes food processing your way to the easiest, creamiest homemade froyo to ever cross your lips.
Yield: 4 servings - Prep Time: 5 min
4 cups frozen strawberries
3 Tablespoons agave nectar or honey
1/2 cup plain yogurt (non-fat or full fat)
1 Tablespoon fresh lemon juice
Add the frozen strawberries, agave nectar (or honey), yogurt and lemon juice to the bowl of a food processor. Process until creamy, about 5 minutes.
Serve the frozen yogurt immediately or transfer it to an airtight container and store it in the freezer for up to 1 month.
I prefer a more tart frozen yogurt, but you can add additional agave nectar or honey if you want a sweeter-tasting dessert.
Fresh strawberries can be used in place of frozen, however the fresh strawberries must be frozen solid. Shared with you by Just a Taste.com
Vanilla Stone Fruit Sponge Cake...
Summer is well and truly here in WA and recently on Ben's Menu (Channel 10 weekdays at 4.00) Ben baked a delicious vanilla cake with stone fruits. The first of the seasons summer fruits are now out in our supermarkets and green grocers and with Christmas just weeks away this is a great seasonal festive treat to bake for family and friends. I am going to bake this today so will let you know how it goes. Cheers Editor (After note: It was delicious :)
Preheat oven to 180 degrees. In an electric mixer beat the sugar and butter until light and fluffy. Add the eggs one at a time. Add vanilla, allspice and orange zest.
Recipe courtesy of Ben's Menu
(MAKES 1x20CM CAKE)
220 g castor sugar
220 g butter
1 tsp vanilla paste
1 tsp allspice
1 orange, zested
2 cups self-raising flour
1 nectarine, segmented
1 apricot, segmented
1 peach, segmented
350 mL cream
1⁄4 cup icing sugar
1⁄4 cup whiskey cream
Shared with you from Alfresco Emporium Blog
• ¾lb shelled Brazil nuts
• ¼lb dates
• ¼lb glacé peaches
• ¼lb glacé pineapples
• ¼lb glacé apricots
• ¼lb glacé cherries
• ¼lb blanched almonds
• ¾ cup plain flour
• ¾ cup caster sugar
• ½tsp baking powder
• 3 eggs
• 1tsp vanilla essence
1. Combine nuts and roughly chopped fruit.
2. Sift flour, sugar and baking powder over fruit mix.
3. Beat eggs until light and fluffy, add vanilla and stir into nut mixture.
4. Place mixture into a greased and lined loaf tin 9½” x 4½” x 2½”.
5. Bake in a slow oven 325ºF (160ºC) for 2 hours.
6. Allow to cool and then store in the fridge wrapped in foil.
7. To serve, cut into really thin slices.
Speedy Vegetable Soup
Recipe Courtesy of Alfresco Emporium
• 1tsp olive oil
• 1 brown onion chopped
• 2 garlic cloves crushed
• 1 medium zucchini chopped
• 1 medium carrot chopped
• 3 celery sticks chopped
• ½ a cauliflower, cut into small florets
• 400g diced tomatoes
• 1ltr vegetable stock
• 2 cups cold water
• Basil leaves
1. Heat 1tsp olive oil in a saucepan. Add 1 brown onion chopped, 2 garlic cloves crushed and cook until golden.
2. Add 1 medium zucchini chopped, 1 medium carrot chopped, 3 celery stalks chopped, ½ a cauliflower, cut into small florets and stir until vegetables start to brown.
3. Add 1 400g can of diced tomatoes, 1lt of vegetable stock, and 2 cups of cold water. Cover and bring to boil. Season with salt and pepper. Simmer till vegetables are soft.
4. Stir in ¼ cup of chopped fresh basil leaves.
5. Serve and enjoy!
We used these fun porcelain soup bowls for the photo above, which also come in Potato and Leek, Tomato and French Onion.