1. Use the right equipment: The rule of the thumb while cooking is that you always need to use the right equipment. This makes a world of a difference. From using the right type of cutting boards and knives, to the right type of cooking vessels and spoons, all of it matters. This will help keep you interested in cooking for a longer time too. So if you are struggling with a slightly blunt knife or a bigger utensil that you need, then go get it right away!
2. Organize your cooking space: Create a clean cooking place which helps you to handle all your cooking items easily and in a more convenient way. Try to keep within reach, all of ingredients and utensils that you need like the types of knives, spices, cut vegetables, oil, etc. This way you save on time and effort.
3. Shop smart: Nowadays you have an option to shop for almost everything online. So why not your groceries as well? Find a store near you that provides for this service and have all your necessities delivered right at your door step.
4. Review the recipe you’re going to use: Before getting started, make sure you have the recipe of the dish you are going to make. This makes the preparation of the dish very easy and you wouldn’t be struggling to find ingredients.

So, here all you need to know to become a master chef and if you are looking for a good way to relax after all the cooking, then here’s a suggestion. Look for a gaming site online or click here to play.

Greece is home to one of the oldest and unique cultures in the world, and part of its history lies on the Island of Cyprus, which has been inhabited since the 11th century BC. During that period Cyprus has been ruled by Assyrians, Egyptians, Persians and was eventually captured by Alexander the Great. Today the island’s stunning beaches and sites play host to lucky tourists, who flock to beautiful towns like Paphos for a share of the 340 days of sunshine each year. If you’re looking to book your flights to Paphos, here are 7 great things to keep in mind for your trip.

1. The many beaches

While there are a lot of other great sites and activities to take in throughout your stay in Paphos, the beaches are the unanimous main attraction. The most iconic and conveniently located beach is Coral Bay which has long stretches of fine-grained sand, crystal clear waters and provides easy access to the Troodos Mountains and fishing villages like Latchi and Polis.

2. Tomb of the Kings

Though the name might be misleading as there are no kings buried in this famous archaeological site, the Tomb of the Kings is an intricate underground burial system made-up of crypts dug into the rocky ground outside Paphos. These burial sites feature Doric columned walkways and halls, and frescoed walls, which are often a reflection of the houses that their inhabitants once lived in.

3. Baths of Aphrodite

Located just to the north of Paphos in Akamas Peninsula National Park, the Baths of Aphrodite are a stunning natural grotto where legend has it the Goddess Aphrodite was said to meet with her lover Adonis. The site features a statue of Aphrodite and Adonis, two swimming holes and a waterfall, as well as extravagant views of the surrounding region.

4. The House of Dionysus

Located in Paphos, the House of Dionysus is a Roman Villa that dates back to the 2nd century AD and features intricate mosaics depicting scenes from Greek mythology, many featuring the god of wine, Dionysus. The site is also home to the House of Aion, and the House of Theseus, which hold depictions of Leda and the Swan, as well as Theseus slaying the Minotaur.

5. Pafos Zoo

Pafos Zoo is the largest of its kind in Cyprus and features exhibits with giraffes, monkeys, meerkats, crocodiles, kangaroos, albino wallabies, mouflon, white lions, parrots and venomous snakes. The zoo is dedicated to animal care and creates an experience that really connects visitors to the local wildlife.

6. Paphos Castle

Located on the edge of the harbour, Paphos castle is a Byzantine fort that was built to protect the harbour before it was dismantled by the conquering Venetians in the late 16th century. Today it is one of the most recognisable buildings in Paphos and is home to a number of archaeological digs.

7. The cuisine

Cyprus is well known for its delicious cuisine, which feature local halloumi cheese, Sheftalia sausage, and other Greek-inspired dishes like kleftiko. The local tavernas and restaurants serve up a wide variety of delicious fresh fish, and old favourites like souvlaki.

So when you start thinking about planning your next holiday, be sure to keep Cyprus and Paphos in mind, you’ll be glad that you did.

The spirit of Christmas is, in my opinion, invoked by the familiar smells of cinnamon, cloves, mulled wine and oranges. I’ve already filled myself with copious amounts of eggnog, so it seems only right we try and enhance the seasonality even further. One of the things we bought this year was a dehydrator, and while we’ve dabbled with dried rosehips we decided that dried oranges would be perfect for this time of year.

Dried oranges make the house smell absolutely delicious; intense during the drying process and a lingering seasonality thereafter. They can be hung on the tree as decorations or just eaten as they are; I expect they’d be even more delicious dipped into melted dark chocolate.

I started by washing the oranges and then slicing into 0.5cm thick slices; the smaller slices I put towards the top of the dehydrator (figuring they’d dry quicker). I set the temperature to 55 degrees and in approximately 24 hours (with the occasional turn / tray swap) they were done.

We’re now jetting off to Poland to enjoy what will be Mia’s first Polish Christmas. Make sure to enjoy yours, too, wherever you happen to be.

For the ultimate experience with handy kitchen electronics, consider investing in a few of the following to turn the kitchen into a creative, efficient and delicious space.

Fridge/Freezer

No home is complete without a place to keep things cold! A good fridge freezer is one that has a tight seal, preferably an energy efficient endorsement, and one which can keep everything from tender lettuce to bottles of beer cold and refreshing.

Keeping a well-stocked fridge/freezer is a great way to avoid unnecessary trips out for fast food, and to prompt some culinary creativity upon viewing the contents. When preparing food, it’s never sensible or economical to prepare a dish for one from scratch so it’s a good idea to make some extra portions and freeze so that there are always home-cooked ready-made meals waiting to be eaten on busier nights, or to take for lunch at work.

Stoves and Ovens

Gas or electric, convection or traditional; both stoves and ovens come in many forms. In most homes the two are combined, making them an efficient, multi-functioning unit that can do so much more than just warm things up. Getting familiar with the heat settings on a stove, is a key task for any new cook.

For meticulous and experienced culinary enthusiasts, gas offers a level of heat precision that electric may not possess, but that’s not to say electric doesn’t work just as well. Ovens should be a good size, able to fit a roasting pan inside at the very least, and should again be as energy efficient as possible; this can be encouraged by never leaving the door hanging open, and only placing properly sized pots on respective hobs so that it’s difficult for heat to escape up the sides.

Blenders

Now that we’ve got the big basic items covered, it’s time for the fun stuff. A good blender can cost a pretty penny but is well worth it in the end. Many of the higher end ones can literally last a lifetime and have powerful motors allowing them to macerate, pulverise, pulse and of course blend, with ease. Some men may think a blender is exclusively for preparing a post-workout smoothie but many models come with pre-set programs for soups, purees and even frozen desserts which make it a versatile and highly functional addition to any kitchen.

Crock Pot

Also known as a slow cooker, the Crock Pot in its historical iteration has the potential to turn men right off. However the fundamental principle of ‘set it and forget it’ has seen a renaissance in domestic settings in recent years. For busy chefs who want to eat home cooked food but don’t always have the time – there are endless recipes available for this incredibly easy appliance. The slow cooker is also a great way to ease into cooking for those who are new to it. With minimal prep and almost zero supervision, guys can chop up a few ingredients, throw them in the cooker and then return at dinner time for a hearty, and healthy home cooked meal.

Espresso Makers

For many people, life simply cannot carry on without a decent cup of coffee or tea in the morning (and then regularly throughout the day). There are several different coffee/espresso appliances but perhaps the most efficient is a single cup Espresso maker. These come with individual espresso pots that simply fit into a machine and are pressed and prepared incredibly quickly. They’re a great way to start the day and minimise mess on all fronts!

Stocking a kitchen full of useful, creative and efficient appliances can be a fun and interesting process. Consider what you use the kitchen for most, what some favourite foods are. Evaluate your general level of cooking competency and where you’d ideally like to be in the future. Investing in a few key items that will make food and drink prep efficient, and easy can turn cooking from a chore, into a great way to spend an evening in no time at all.

Back to Butter takes a philosophical view of this topic, dividing people into two extremes (“Team Non-Fat Yoghurt” and “Team Fast Food”), and then shoots down both approaches. The lessons contained within are certainly food for thought (did you know that fat isn’t what makes you fat?).

One hundred years ago, the term low-fat didn’t exist. The fats used in a typical…home were animal based, namely lard, butter, and a bit of duck fat.

In a book which sells itself on its back to basics approach to food, it is pleasing to see the chapters and recipes following the same approach. The “Fats and Oils” chapter introduces the book, “Natural Sweeteners” suggests surprising ways to avoid sucrose, and “Nourishing Suppers” is packed full of stews and comfort food.

My definition of perfection? Hearing the screen door slam shut as I take off toward the garden…Grow food and eat it – that’s the good stuff of life.

There certainly seems to be a trend towards “back to basics” in the culinary world at the moment. Perhaps everyone has got bored with molecular gastronomy and fish with foam on top? Whatever the reason, the change is long over-due. Back to Butter is a welcome addition to the growing collection of cookbooks of this nature and is one I’d recommend anyone interested in natural food to have on their shelf.

Title: Back to Butter
Author(s): Molly Chester and Sally Schrecengost
Released: 01/03/2014
RRP: £16.99

Recently I was lucky enough to receive this Harrods Maison de la Truffe hamper. Worth £100 it contains goodies such as truffle oil, truffle salt, truffle breadsticks and porcini mushrooms. Harrods say that the hamper “contains a truly extravagant selection of truffle treats” and I can’t disagree – there’s enough here to keep your dishes truffle flavoured for literally months to come.

I’m imagining dishes both sweet and savoury working with these truffle products; how about Decadent Truffle Honey Cake or Jerusalem Artichoke Soup?. There is very little that truffles can’t improve in my mind.

The Harrods Maison de la Truffe Hamper is priced at £100 and is available (along with a full range of food and wine hampers) via the Harrods website.

Buckwheat is gluten free and has a low glycemic index meaning it is one of the world’s great super-foods

Buckwheat isn’t really a cereal at all, being the seeds of a plant related to rhubarb. Buckwheat is gluten free and has a low glycemic index meaning it is one of the world’s great super-foods. It is with that in mind that I have paired it with blueberries, high in anti-oxidants and pecans, high in plant sterols – great for reducing cholesterol.

I toast my buckwheat before cooking which really isn’t difficult at all; simply empty the seeds into a dry pan over a medium heat and give a shake every couple of minutes. They’re ready when the have the slight aroma of popcorn and a nut brown colour.

“La Truffe est le diamant de la cuisine” – Anthelme Brillat-Savarin (1755-1826)

I realise that this is the second Honey Cake I’ve made in two weeks (the last one right here), but the two really are very different in both ingredients and method. I’ve decided that honey is a fantastic ingredient to use in cakes, never as a replacement for sugar but as the main ingredient in its own right. Plus, it’s raining outside which works as a great excuse to get baking.

As you may be able to tell from the frequent mention, the truffle based ingredients for this recipe have been supplied by Lombary, a UK based truffle produce website. This recipe is not sponsored, but rather the ingredients have come in very useful and do create a delicious end result.

Truth be told I baked two cakes today. The first of which really isn’t fit to blog and is a fail in every sense of the word. It was intended to be a fruit loaf, whereby I steeped the dried fruit in Earl Grey tea and used pure mollasses to give a rich flavour. Unfortunately I seemed to have messed up the liquid content, because despite the cake looking lovely and risen in the oven (with a dry cake skewer to boot), it quickly sank when it was taken out. Even worse, when the cake was sliced it was stodgy and over-moist inside (but tastes great). One to try again, I think!

In other news, the allotment is almost full to bursting and yet there is still nothing to eat except spinach. The potatoes have finally broke ground (I was worried for a while), and Gosia has managed to pull out most of the Jerusalem Artichokes mistaking them for weeds. The broad beans appear to be doing great, and the strawberries and raspberries have lots of fresh green growth (fingers crossed). Cauliflower, cabbage and leeks are still in seed trays in the conservatory awaiting planting out, but we still have around 50 packets of seed left with no-where to plant it. Next year, better planning is definitely in order – at least we won’t have to buy any more seeds…

As a final note, make sure to check out this great, funny post on Claire’s Allotment Blog. It definitely appeals to my sense of humour and proves that allotment gardening isn’t all work and no play.