Kitchen tools needed: Zyliss Non-Stick Carbon Steel Pop-Out Cake Pan
Prep: 20 mins + proofing and shaping time
Cook: 40 mins
Difficulty Medium
Serves 10-14 depending on size of the roses
Ingredients
For the dough:
For the butter filling:
TIP:
When my partner first made this for me, I was definitely taken aback. I do 95% of the cooking and was not expecting to be served a dish with so much flavour and one that I thought must have been ‘hard work’ to put together. So, when I heard how it was made, I was in surprise at how easy it is.
It’s a dish I will never get bored of, and one that will always feel a little special and luxurious, the perfect dish to make for Valentines Day.
Kitchen tools needed: Large Pan with Lid, Zyliss Comfort Board and Knife set
Prep: 10 mins
Cook: 22 minutes
Difficulty Easy
Serves 2
Ingredients
Method soup
Top Tips;
Kitchen tools needed:
Prep: 20 mins, plus 30 mins marinating
Cook: 15 mins
Difficulty Easy
Serves 2 as a main course or 4 as a starter
Ingredients
Method
TIPS
Chinese leaf is a variety of cabbage which can be eaten raw or cooked. It’s perfect for this salad as the leaves don’t go soggy when the warm dressing is added. If unavailable, use baby spinach leaves instead.
As duck skin contains a lot of fat there is no need to add oil to the pan before cooking. Heating the pan before adding the duck will ensure the skin sears and browns quickly. Depending on the thickness of the duck fillets the roasting time may vary slightly and the timing given is for slightly rare cooked fillets, add a few extra minutes if you prefer your meat well done.
To toast the cashew nuts, spread on a baking tray and pop into the preheated oven for 2-3 mins until light golden.
]]>This Indian Spinach and Potato curry ticks many boxes. It is easy to make, quick, delicious, uses seasonal veggies, and is ready in under 30 minutes. The recipe also uses easily available ingredients and is perfect for budget-friendly mid-week meals.
I make this Spinach Potato curry with tender baby leaves and potatoes, cooked with a whole range of aromatic spices.
We also make this curry with other seasonal greens like mustard greens and collard greens. Together they taste fantastic and transport you back to roadside Dhaba in India.
This dish is a bit on the drier side. If you like saucier, add a splash of stock or a little coconut milk.
For an extra spicy curry, sprinkle with diced red chilli.
Spinach and Potato curry
Prep time - 10 minutes
Cook time - 15 minutes
Method:
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Here I have made a simple yet beautiful warming autumnal soup, that brings a little heat in this cold weather. The Chilli Cheese Toast makes this the perfect comfort food combo to cosy up with!
Kitchen tools needed: Zyliss Easy pull food processor Zyliss knife set Zyliss superior ceramic pan, Blender
Prep: 15-20 mins
Cook 25 -30 mins
Difficulty Easy
Serves 4
1/4 tsp of cumin
1/2 tsp of Garam Masala
a pinch of Salt and Pepper
3 Tbs of Olive Oil
Method
Kitchen tools needed: Zyliss Easy Pull Food Processor
Prep: 10 minutes
Difficulty Easy
Serves 4 (to serve with a pasta dish)
Ingredients:
Method
Add all ingredients to the food processor, blend until combined and has a smooth consistency.
Roasted red pepper pesto works well with various foods and dishes, my top two ways to use it is with pasta (which I garnish with fresh basil as pictured), and pesto baked cod.
If you enjoy a bit of a kick add some fresh chilli when blending the ingredients, chilli flakes also work just as well.
]]>For two years I have been following the progress of a restoration project. I know it may sound as if it doesn’t fit with a tart, but believe it or not, quinces are the link! When the owner messaged me to say that this year the tree was ready, I couldn’t resist and had to go and pick some of this ancient fruits. At first, I didn’t know what to expect.
I knew from looking at photos and reading about it, that I should encounter something similar to a hybrid between an apple and a pear and that has been in this Country for many years. I must admit, the view didn’t disappoint and the branches cuddled the soil, under the weight of these gorgeously ripen fruits. I picked my own, and enough for a couple of different recipes. Here is the first one.
Prep: 20 min + the poaching of the fruit
Bake: 30 mins
Difficulty Little effort
Makes 1 large tart
Ingredients:
For the sweet pastry
For the poached quinces
For the frangipane and quince filling
This stew is really a celebration of the transition from summer to autumn. It uses up the last of the wonderfully sweet fresh summer vegetables such as new potatoes, green beans and peas all simmering in a light, white wine-based broth. But it’s also hearty enough for these cooler evenings with the fluffy, cloud-like cheesy herb dumplings sitting on top.
It’s one of my favourite go-to dishes that I make time and time again depending on which veg are in season and what I fancy to eat. As the seasons progress I’ll add more root vegetables such as swede and parsnips, or cabbage and cauliflower but for September I’m keeping it light and fresh.
Kitchen Tools Needed:
Ultimate Pro Saute Pan 28cm with a Lid
Zyliss Easy Pull Food Processor
Prep: 15mins
Cooking time: 1 hour
Difficulty: Easy
Serves: 2-4
Ingredients:
For the cheesy herb dumplings
Method:
This homemade Green beans and mushroom risotto is totally worth the extra effort! It is really simple, easy to prepare, and tasty, so you will reach out for an extra serving.
For the best flavours, I like to cook the mushrooms until golden and then reserve some to pile on top. And it looks better too!
If you don’t want to use alcohol in the recipe, use a little more stock and a squeeze of lemon juice for the flavour.
You can serve it as a side dish along with a salad and Italian bread or enjoy it as a main dish.
Serves 3
Prep time - 5 minutes
Cook time - 30 minutes
Method:
Tip - If you love a classic Mushroom risotto, soak 50g of Porcini mushrooms in the hot water for 20 minutes. Add them along with chestnut mushrooms in the initial stage.
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Pronounced “Fridge-ee-ony” it’s a really simple dish of slow cooked onions with a little Tomato that can be eaten hot or cold, with crusty bread or toast and you can even pimp it up with some other tasty toppings like cooked meat, Anchovies or shards of Parmigiano Reggiano cheese. It is so easy to make although it does take a bit of time so leave this one for a day off.
Kitchen tools needed: Zyliss folding Mandolin food slicer Zyliss superior ceramic Stock pot Large mixing bowl
Prep: 10 mins
Cook: 4—10 mins
Difficulty Easy
Serves 4
Ingredients:
Method:
TIP:
Try to keep an eye on it while cooking as to not let it stick and don’t be tempted to increase the temperature this is a low and slow dish.
]]>Kitchen tools needed: Zyliss Easy Pull Food Processor, Zyliss Superior Ceramic Frying Pan
Prep: 20 mins
Cook: 10 mins
Difficulty Easy
Serves 2
Ingredients:
Method
Tips:
Tray-bakes are my ultimate comfort mid-week meal. Simply add the ingredients and seasoning to the tray bake and roast. A complete meal is ready with literally minimal effort.
This Chickpeas & Vegetable Tray Bake requires low effort; quick prep time and the oven does all the magic. Moreover, they are healthy and delicious too. With a few tasty ingredients, dinner is ready in less than an hour.
This recipe is versatile. Use the vegetables that you already have in your refrigerator and pantry. Aubergine and carrots work well in this traybake recipe.
Just before serving, add chopped spring onions and drizzle your favourite pesto.
Ingredients:
Method:
Soup season is officially upon us, and I can’t say I’m upset about it! Who doesn’t love a warming soup on a cold winter’s day? For me personally, the best soups are those that pack flavour and have a thick texture to them.
I’m a big fan of cooking in season it has great benefits – you get the best flavour, perfectly ripe produce, it helps the environment and is more nutritious. Butternut squash is in season in Britain from September through to November so make sure you don’t miss out on this delicious recipe.
I always make more soup than what is needed, leftovers are always a good idea. My recipe is gluten free, easy to follow and uses minimal ingredients. Substitute to a vegetable stock cube to make the soup vegetarian.
Kitchen tools needed: Zyliss Kitchen Knives, hand blender
Prep: 10 minutes
Cook: 30 minutes
Difficulty Easy
Serves 4
Ingredients:
Method:
Prep: 20 min
Bake: 12 min
Difficulty Easy
Makes 6
Ingredients:
Method:
Preheat your oven at 180° C / Gas Mark 4. Line and flour the cupcake tin and set aside.
TIPS:
This is one of my favourite dishes to make for a dinner party starter, it’s delicious, speedy, and inexpensive, plus there’s no cooking involved! It can be prepared 48 hours in advance if stored in the fridge in an airtight container.
Kitchen tools needed: Zyliss Easy Pull Food Processor
Prep: 10 minutes
Difficulty Easy
Serves 4 as a starter
Ingredients
200g Pack peppered smoked mackerel fillets
To serve
Gluten free toasted bread (my preference is sourdough)
Method
Remove the skin from the mackerel fillets, flake the fillets into chunks and add to the food processor along with all other ingredients.
Top Tips
I adore the mackerel pate paired with pickled cucumber – a great way to use up the remainder fresh dill.
This recipe comes from two of my favourite late night bites - yes you guessed it, kebabs and burgers! However, this isn’t just for late night munchies, it sits nicely as a Sunday BBQ burger alternative or midweek dinner with friends. The lamb is nicely spiced to create a super tasty and succulent patty, that is complimented fantastically with my “Tahini-Ziki-Mayo”, and along with the Za’atar potato wedges - this meal has it all. Go on, give it a try!
Kitchen tools needed: Zyliss Burger press, Zyliss Easy pull food processor Zyliss folding Mandolin food slicer Zyliss knife set Zyliss superior ceramic frying pan.
Ingredients for the Lamb Kofta Burger Patty
Ingredients for the Burger
Ingredients for the “Tahini-Ziki-Mayo”
Ingredients for the Za’atar Wedges
TIP :
To stop the juicy burger sliding around on the bun, put the patty on first as the bread will help absorb the juices. If you add lettuce/tomato first, the patty will slide and it could be messy!
]]>by Dominic Franks from DomInTheKitchen.com @DomInTheKitchen
I’ve seen a few versions of this dip in many of the supermarkets and also all-over social media recently, so I thought I’d turn my hand to it. It’s so incredibly easy to make and ultimately so wonderfully delicious, I can see why it’s so popular. This kind of dip is perfect for summer picnics or fun social gatherings and will be loved by adults and even the kids too. It works particularly well served with some crispy toast or warm pitta, but crunchy vegetables would be nice too.
Kitchen Tools Needed:
Zyliss Zyliss Ultimate Non-Stick Frying Pan
Prep: 10mins
Cooking time: no cooking
Difficulty: Easy
Serves: 6-8
Ingredients:
For the whipped feta dip
For the toasted pine nuts
TOAST THE PINE NUTS
Tip: The dip will keep in the fridge for 4 days.
]]>To celebrate seasonal produce but also vegetarian food, I think you will find these quick skewers delicious and a great addition to any salads. I accompanied mine with lentil, mint and feta cheese salad great for summer.
Prep: 10 min
Grill: 3 min either side
Difficulty Super easy
Makes 6 skewers
Ingredients
1 pack of halloumi cheese
For the dressing:
2 tbsp honey
Method
TIPS:
You can marinate the courgette slices in the dressing or chilli sauce and you will notice that these will be a little softer to handle
]]>There’s nothing better than making your own dressings, no preservatives, just fresh ingredients that do all the talking. My recipe uses minimal ingredients and contains only one step!
Kitchen tools needed: Zyliss Easy Pull Food Processor
Prep: 10 minutes
Difficulty Easy
Serves 3
Ingredients
1 Avocado
1 Tbsp extra virgin olive oil
1 x Garlic clove – roughly chopped
Juice 1 lime
10g Fresh coriander
60ml water (4 Tbsp’s)
Salt to season
Method Avocado Dressing
Add all ingredients to the food processor, blend until combined. If you want your dressing pourable continue to add more water until you have your desired consistency.
King Prawn & Mango Salad (Not Vegan)
To make the salad pictured mix salad leaves (I opted for pea shoots, red chard, red pak and mixed vine tomatoes.
Top Tips
I chose to pair my avocado dressing with a king prawn and mango salad. However, it also works well with plenty of other dishes, not just salads. Another one of my favourites to pair it with is a poke bowl! Think sushi rice, salmon, edamame beans etc. Yum!
If you enjoy a bit of a kick add some fresh chilli when blending the ingredients, chilli flakes also work just as well.
]]>This easy Loaded Nachos Sheet Pan is Mexican-inspired and can be made in 20 minutes flat. So much flavour and so simple and easy. Simply layer your ingredients on this Zyliss oven baking tray and bake until the cheese is melted.
We love sheet pan dinners, especially because its quick and requires less clean up. It is a fantastic meal for busy weeknights as well as party food that is crowd pleasing.
Loaded nachos are also super versatile, you can even customise each side of the pan with different types of nachos and toppings. How convenient is that!
I like to serve with fresh avocado, jalapeños, tomato, onion and sour cream. Customise with more / less toppings on your preference. Most importantly serve them as soon as you make it!
A super fun cheesy loaded veggie nachos meal ready in 20 minutes.
Prep time - 14 minutes
Cook time - 6 minutes
Serves: 6
Ingredients
Toppings
Method:
I love a galette. It’s so basic and rustic and easy to create and perfect for a summery picnic or any al-fresco dining you’re planning. It can be made a few days in advance and eaten cold or is yummy hot out of the oven. Very much like a pizza, it’s really all about making a scrummy shortcrust and laying whatever you want on top. I’m celebrating the humble tomato which are so tasty and summery right now, especially if you find some unusual shaped and coloured ones.
Kitchen Tools Needed:
Zyliss non-stick carbon steel baking sheet tray
Zyliss Twist and Seal Storage Container
Prep: 15mins (plus 2 hours to rest the pastry)
Cooking time: 35 mins
Difficulty: Easy
Serves: 6
Ingredients:
for the pastry
for the galette
Tip: You can make the pastry the night before and keep it in the fridge in the brilliant Zyliss Twist and Seal Storage Container or it can be made up to a month in advance and kept in the freezer.
]]>I remember first indulging in vegetable chips at a friends place, many years ago. My son who was a picky eater loved it too. However, they were fried and not baked!
In a mission to get him to eat more vegetables, I started baking vegetable chips at home. These homemade veggie chips are crispy, crunchy and seriously addictive. The best part is that these chips are easy to make and can be enjoyed guilt-free.
Prep time - 10 minutes
Bake time - 40 minutes
Snack on these baked vegetable chips guilt free. These crispy veggie chips are loaded with flavours and crunch, yet light in calories. Super fun way for sneaking in additional vegetables in your diet. Naturally vegan and gluten free!
Ingredients:
Method:
TOP TIP - Slice the vegetables thin and as uniform as possible. The key is to bake until there are no wet shiny spots on the vegetables. The starch and water content varies for vegetables - so keep an eye as they bake.
]]>Sophie says: "I absolutely love a dinner party and once you try this recipe, you would want to try it again with different combination of flavours. The baked risotto will give you a great opportunity to enjoy your guests and the party, and still impress with a faultless and al dente dish."
Prep: 5 minutes
Cook: 25 minutes
Difficulty Low
Serves 2
Ingredients
Method
TIPS:
Creamy braised Chicken in Wine with Tarragon, Garlic and Rosemary Hassleback Potatoes, Tenderstem Broccoli.
On a cold dark November evening, there’s no dish more comforting for my girlfriend than Creamy Braised Chicken in Wine with Tarragon! This decadent casserole sees Chicken Thighs slowly cooked until falling apart, tender Carrots and Mushrooms all in boozy White wine and cream sauce brought alive with the delicate aniseed flavour of Tarragon.
Prep: 30 mins
Cook: 1 hr. 10 min
Difficulty Easy
Serves 6
Kitchen tools needed: Zyliss ultimate stock pot (pictured) 28cm 3 piece knife set with board Zyliss nonstick bakeware, chopsticks, slotted spoon
Ingredients for the Braised Tarragon Chicken
Ingredients for the Garlic and Rosemary Hasselback Potatoes
To help with plating and portioning, first start with stacking up the hasselbacks, next distribute the chicken, then carrots and mushrooms and sauce, and finally the broccoli.
]]>Humble ingredients come together to make this really easy classic one-pan-meal.
For me, a stew is the essence of a winter warmer meal. Hearty and full of flavour from the slow cooking, it’s like a great big hug of glorious taste! The great thing about this stew is that it’s all made in one pan, the Zyliss Cook 24cm Ultimate Non-Stick Frying Pan.
I do love a one-pan-meal. You literally throw everything in, let it do its thing and then come back to a whole meal. And you really can throw in anything you like. All your favourite meat and veg or whatever’s left in the back of your fridge. I’m using veggie sausages but feel free to use your favourite sausages, simply follow the instructions just as I’ve written them out in the method. One-pan-meals also mean there’s less washing up to do, which in my option is always a good thing!
Kitchen tools needed:
The Zyliss Cook 24cm Ultimate non-stick frying pan, one sharp knife and chopping board, Zyliss SmoothGlide Fine and Course Dual Grater.
Prep: 15 mins
Cooking Time: 1hr 30mins (longer if desired)
Difficulty: Easy
Serves: 2
Ingredients:
Method:
TIP:
The longer you leave this gently cooking the better it will taste. It’s even one of those dishes that tastes better the next day. That’s if you can be tempted not to tuck in straight away!
Shop the The Zyliss Cook 24cm Ultimate non-stick frying pan
More one pan meal ideas: https://www.dominthekitchen.com/tag/one-pot-meal
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I absolutely love the festive period, cosy nights in and hosting! I’m very lucky to have mixed nationality in my family, one of these being Spanish. When we get together, we have a mixture of Spanish and English food because why not have both!
Kitchen tools needed:
Honey & Mustard Chipolatas
Prep: 5 mins
Cook: 25 minutes
Difficulty Easy
Serves 6
Ingredients:
Method:
Smoked Salmon & Crème Fraiche Mini Yorkshires
Prep: 10 mins
Cook: 20 minutes
Difficulty: Easy
Serves: 6
Ingredients
Method:
Cheese, Salmon and Grape Sticks
Prep: 5 mins
Difficulty: Easy
Serves: 6
Ingredients
Method:
Dates wrapped in Pancetta
Prep: 5 mins
Cook: 3 mins
Difficulty Easy
Serves 6
Ingredients:
Method:
Top Tip; Buy your dates without stones to save time de-stoning.
]]>Prep: 10 mins
Cook: 15 mins
Difficulty: easy
Ingredients:
Tips
Add a drizzle of honey or agave syrup and a splash of balsamic vinegar to the pan for extra flavour, if liked.
Refreshing the par-boiled sprouts under cold water will stop them cooking any further before you add them to the frying pan.
]]>This tasty dish has layers of Indian spiced Lamb mince and sliced potatoes, topped with Paneer cheese and tomatoes, it’s a must for curry lovers.
Kitchen tools needed: Zyliss Bakeware, Spiraslice, Easy pull food processor Zyliss Twist & Roll Mini Food Chopper
Prep: 30 mins
Cook: 1 hr. 30 mins
Difficulty Easy
Serves 6
Ingredients for gratin
Ingredients for the Kachumber salad
You can prepare the Kachumber salad 1-2 hours before and set aside in the fridge to let the flavours intensify.
Whip up a batch of these easy to make gluten free double chocolate chip cookies in just 3 simple steps. These delicious cookies contain a soft chocolate filled centre with a crisp outside.
Kitchen tools needed: Zyliss Durable Non-Stick Baking Tray, Zyliss Mixing bowl
Prep: 15 mins
Cook: 14-16 mins
Difficulty Easy
Serves/Makes 12
Ingredients
Method
Tip
If you’re enjoying your cookie the day after baking, try popping the cookie in a microwave for around 10-15 seconds to reheat.
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]]>Well, fortunately, we’re here to help you decide! Let’s explore the benefits of non-stick and ceramic cookware and the differences between them.
When people refer to ‘non-stick’ cookware, they’re usually talking about pots and pans that have a special coating to prevent food sticking.
Often, these non-stick coatings contain plastic polymers known as PTFE and PFOA . (It's worth noting that PTFE is usually referred to as Teflon, a popular brand name.) They create a slick surface so that no food will stick on and burn. Over the years, these polymers have faced controversy over safety. This is because, at very high temperatures, the non-stick coating starts to wear, breaking down the polymers and increasing the risk of exposure to harmful chemicals.
However, many modern non-stick coatings are free from PTFE and PFOA. For example, the Zyliss Cook Ultimate Non-Stick range utilises innovative Swiss technology for a chemical-free stick-resistant coating. With a textured surface and three non-stick layers, you can cook with confidence - these pans are always safe, even at very high temperatures.
You might be wondering what’s beneath that non-stick coating. Well, that varies from brand to brand, but Zyliss pots and pans are forged from robust aluminium to ensure even heat distribution on any kind of hob.
As you’ll see, non-stick cookware has a number of fantastic benefits. Still, it’s also worth checking whether or not your non-stick pots and pans are dishwasher-safe (like the Zyliss collection). Many traditional non-stick coatings can become damaged in the dishwasher, so it’s best to wash them by hand. Similarly, the Ultimate range is suitable for use with metal utensils, but you may need to stick with silicone spatulas for other types of non-stick cookware.
Ceramic pots and pans are another brilliant cookware choice. A relatively new innovation, this type of kitchenware is usually made from a base of durable metal and has a coating of glazed, kiln-baked clay.
Just like non-stick pans, the clay layer makes ceramic pans stick-resistant so you can cook with the worry of burning ingredients onto the pan surface. Because there are no chemicals in the clay coating, many people feel safer using ceramic pans over Teflon varieties. The Zyliss Superior Ceramic collection has a toxin-free XERA-DUR2 coating, which is three times longer-lasting than traditional non-stick pans!
If you decide to go for ceramic pots and pans, you might find it helpful to read our guide on the best ceramic cookware. Here you’ll find more information on how ceramic coatings work and the difference between ceramic and porcelain cookware.
One of the main benefits of non-stick cookware is its ease of use. It heats up quickly and is easy to clean after use. Plus, because it’s designed to prevent food from sticking, there’s no need to worry about scraping away burnt ingredients! Simply wiping the surface with a cloth or paper towel should remove any residue.
Non-stick cookware is also a great choice if you’re looking to reduce your butter and oil intake. A good non-stick coating helps cook food effectively without the need for excess fat to stop ingredients clinging on. Whether you’re making a light stir-fry or frying an egg, non-stick pans can help you create healthier homemade dishes. The Zyliss Ultimate range has a variety of pan shapes and sizes — from crepe pans to large saute pans — so you can whip up all kinds of healthy cuisine.
Of course, accidents happen! You take your eye off the dish for a minute or accidentally turn the temperature up too high, burning the surface of your pan. But don’t worry, if you ever do burn your non-stick cookware, you can take a look at our top tips for cleaning a burnt pan.
Considered one of the safest cookware types, ceramic pots and pans give you a slick surface without the need for chemicals. Whether you’re slowly simmering or flash frying at a high temperature, ceramic pans heat quickly, evenly, and safely.
As with other forms of non-stick cookware, ceramic pots and pans are also a great choice if you’re looking to use less butter and oil in your cooking. So why not try out that new healthy recipe?
In addition, ceramic pans are extremely versatile. You can transfer them straight from the hob to the oven — ideal for keeping dishes hot before guests arrive or melting a gooey layer of cheese.
For the style-conscious chef, ceramic cookware is often available in an array of colours and designs so you can make a real statement in the kitchen! What’s more, these pans are simple and easy to clean and care for — no need to soak for hours to dissolve that stuck-on rice or scrambled egg; it should just wipe away! The Zyliss Superior Ceramic Cookware range takes this one step further — all our pans are dishwasher-safe for ultimate ease.
Whether you’re looking for a new frying pan or stockpot to add to your kitchen collection or want to invest in a full cookware set, both non-stick and ceramic pans are excellent options. Is there one that stands out more to you? Perhaps you'd like the design and colour variety you get with many ceramic options. Or maybe the clever Swiss coating on our non-stick range appeals to you.
Stick-resistant and easy to clean, both of these versatile cookware types are perfect for all cuisines. So why not explore the Zyliss Cook Ultimate Non-stick and Superior Ceramic ranges today and find the best cookware for your kitchen?
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