The era of the Glamour Nanny is upon us

The lovely people at Typhoon have realised that just because people want to be a bit green and not use plastic bags, it doesn’t mean they want a bad back and unfortunate style. Armed with this gem of information Typhoon have redesigned the shopping trolley and made it not only practical for supermarket shopping, but also STYLISH!

The lightweight trolley is extremely spacious inside (a bit like the tardis) and has two inner pockets as well as a fully insulated cool bag. The top fastens with a drawstring, which is perfect for squishing in those last minute Christmas purchases, and the Velcro flap will keep everything safe and dry. Scouts Promise.

If your Nan isn’t impressed by the trolley already, then she will be when she finds out that it folds away for easy storage.

So whether your are a Yummy Mummy, a Glamorous Granny or an Eco-Style-Conscious Shopper this lightweight easy to manoeuvre trolley is your Christmas vehicle of choice.
Oh, and did I mention it comes in polka-dots as well?

Sarah

Suggestive Cupcake Anyone?

To celebrate a week of continuous blogging I am going to share my infamous recipe for cupcakes. The cakes are very well known amongst my friends and colleagues as I tend to make them for every occasion be it a barbecue or birthday... I am sure it has nothing to do with the fact I call them ‘Nipple Cakes’!

Ingredients for about 12 cakes

Make sure all the ingredients are at room temperature before starting

Cake

• 100g (4oz) Unsalted Butter
• 100g (4oz) Caster Sugar
• 100g (4oz) Self-Raising Flour
• 2 Eggs
• 1 Level Tsp Baking Powder

Icing

• 75g (3oz) Unsalted Butter
• 175g (6oz) Icing Sugar
• ¼ Tsp Vanilla Extract/Essence
• Fresh Raspberries

To make the Cake

Preheat the oven to 200C / 400F / Gas Mark 6 and line 12-hole bun tin with paper cases. The number of cakes made will differ depending on the size of the case you use, and how much you fill them.

Put all the ingredients together in a bowl and beat well until thoroughly mixed and smooth. The mixture should become lighter the more you mix.

Spoon the mixture into prepared cases, making sure you leave room for the cake to rise a little.

Pop the trays in the oven and bake for about 15 mins until golden brown, and a knife or cake tester comes out clean when stuck in the top. Lift the cakes out of the tin and cool on a wire rack.

To make the icing

Beat the butter until soft and easily mixed. Sift the icing sugar into the butter and mix thoroughly – it will be a little thick but don’t worry too much.

Add the vanilla and continue to beat until you have a lovely pale mixture. If the mixture really is too stiff then add a touch of milk. Only add the milk if you really have to, as the icing needs to be quite firm.

Spoon the icing onto the top of each cake and smooth into a swirl pattern with the back of a spoon. Ice the cakes thick enough so you can’t see any of the sponge base through it, but not so thick that it’s a mountain high.

Once you have iced the cakes, just before you are about to serve, pop a fresh raspberry on the top, in the centre, of each cake. The effect is a feast for the eyes and really makes the cake what it is, but don’t be afraid to experiment with whatever decoration you like.

I use a food mixer to make my cakes as allows me to multi-task (I always seem to in a rush when I make these for some reason). Why not try the KitchenAid Artisan Mixer – the range of colours is as beautiful as my cakes.

Sarah

Stir-up Stir –up Christmas is coming…

As Christmas is approaching, it is time to get cooking. Stir-up Sunday is almost here so it’s the time to make a tasty homemade Christmas pud as the perfect way to end the year.

Silverwood Quality Bakeware have made a spherical mould, ideal to produce your own traditional Christmas puddings each year round; each purchase comes with a mouth-watering recipe as you discover more ways to use your mould. If not for Christmas puddings how about, ice-cream bombes, summer puddings or sponge puddings.

Birthday approaching soon and wanting to bake the perfect cake for a son, brother or father? Why not use your spherical mould to bake a football. You will never run out of ideas with all the inventive goodies you can bake. Use your mould to create bodies for a person or animal to put on top of a cake, or slice in half and experiment with icing to make ladybirds.

Happy Baking!

Phoebe

Zip-Zip-Zip and the potatoes are done

That’s right, we are now stocking an electric peeler… Electric and battery operated tin openers have been around for years and since the success of the One Touch Can Opener lots more hand-held electric products have appeared on our shelves.

Here at ChichesterCookshop.co.uk we have a lovely new electric Multipeeler from the people at Zyliss. We stock it in fun colours (so you’re not tempted to throw it away with the peelings) and it even comes with batteries.

The Multi-Peeler has a fast moving serrated blade that is designed to speed through even the most fiddle-some fruits and vegetables, be it a squash or a tomato. The blade cuts easily through the peel so the skin won’t snag or bruise and as less pressure is placed on the wrist it is perfect for those with arthritis and limited wrist movement.

Not just for fruit and veg, we have been using our buzzy friend to shave parmesan onto salads and chocolate onto desserts.

Check out the Peeler, Crusher and Opener section on our website to see the full range.

Sarah