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Shop 58

Woodmead Retail Park

Waterval Crescent

Woodmead

2191

011 8045826

info@kitchenique.co.za

HOMEMADE ANGEL FOOD CAKE

HOMEMADE ANGEL FOOD CAKE

PREP TIME
30 mins

COOK TIME
45 mins

TOTAL TIME
1 hour 15 mins

Author: An Italian in my kitchen

Recipe type: Dessert
Serves: 8

INGREDIENTS
1 cup flour (120 grams)
¼ teaspoon salt (1.4 grams)
1¼ cups sugar (divided) (281 grams)
8 egg whites (room temperature)
½ teaspoon lemon juice (2.36 grams)
1 teaspoon vanilla (5 ml)

FROSTING
2 cups whipping (or whole) cream (approximately) (480 grams)
fine sugar to taste
berries of choice

INSTRUCTIONS
Pre-heat oven to 350° (175° celisius).

Sift together flour, salt and ¼ cup sugar 3 times.

In a large bowl beat egg whites, lemon juice and vanilla on medium speed until soft peaks form, gradually add the 1 cup sugar (a little at a time), continue beating until stiff peaks form (don't over beat).

Fold in flour (quarter cup at a time), gently fold until combined (do not over fold).

Spoon into ungreased 9 inch tube pan. Gently cut through batter with a metal knife to eliminate air bubbles.

Bake for approximately 40-45 minutes, or until toothpick comes out clean.

Cool in pan upside down.

Remove from pan and frost with whipped cream (whip cream with a couple of tablespoons of sugar (if desired) until stiff, top with fresh berries or fruit. Enjoy!

Recipe @ http://anitalianinmykitchen.com/homemade-angel-food-cake/

Dunoon

Skilled craftsmen and quality control are the key to Dunoon’s philosophy of producing the highest quality mugs, well designed in both shape and pattern and manufactured with the greatest care for the discerning customer. Dunoon uses a high quality Fine Bone China clay from Cornwall, South West England which contains 50% crushed animal bone to give the mugs a translucency, bright whiteness and strength.

Kitchenique Umbra Competition

Enter our in-store competition and stand a chance to win your choice of Umbra products to the value of R 2000.00   Umbra At Kitchenique Design is our soul. It starts with design and ends with design. And for Umbra, that means designing intelligent functions in appealing forms. Umbra brings thought and creativity to everyday items through original design.      About Kitchenique We are kitchenware & gift specialists, and you will find us at the Woodmead Retail Park Shopping Centre in Gauteng.   * We are open 7 days a week * We offer a free gift wrapping service * We would love to host your bridal registry - free online service * We have a webstore open 24/7      Connect With Us Via Social Media                Facebook     Google+      Twitter          Pinterest      YouTube      Kitchenique Shop 58, Woodmead Retail Park, 1 Waterfall Crescent, Woodmead, Sandton Tel: +27 11 804 5826 Email: info@kitchenique.co.za Website: http://www.kitchenique.co.za/ Webstore: http://www.webstore.kitchenique.co.za/  * Terms & Conditions: Competition closes 10 August 2015

Villeroy & Boch

About Villeroy & Boch Villeroy & Boch, more than any other premium brand, is deeply rooted in European culture. And, as only such a great brand is capable of doing, it has managed to preserve its identity, at the same moving with the times.   * We are open 7 days a week * We offer a free gift wrapping service * We would love to host your bridal registry    Connect With Us Via Social Media       Facebook        Like us on Facebook and keep up to date with the latest products and trends from Villeroy & Boch     Villeroy & Boch Shop LL335, Entrance 22, Sandton City, Sandton Tel: +27 11 326 7641 Email: sandtoncity@villeroyandboch.co.za Website: http://www.villeroyandboch.co.za

Homemade Cookies 'n' Cream Ice Cream with Nutella Swirl

Homemade Cookies 'n' Cream Ice Cream with Nutella Swirl

Homemade Cookies 'n' Cream Ice Cream with Nutella Swirl: The silkiest, creamiest ice cream made with no ice cream maker, no extra stirring, and only 7 ingredients! Packed with chocolate cookie crumbs and swirled with Nutella. You will never believe how good this is!

Serves: 6­-8 servings

Ingredients

2 tbsp granulated sugar
5 tbsp water
10 oz white chocolate, chopped
3 eggs, separated
1 ¼ cups heavy cream
8 Fudgeeos or Oreos, crushed
⅓ cup Nutella

Instructions

1. *If you wish to unmold and slice, line a loaf pan with plastic wrap. Otherwise just have one handy.

2. In a large pot, combine sugar and water and bring to a boil over medium­high heat. Boil 1­2 minutes until
syrupy.

3. Turn off the heat and stir in the chocolate until melted. Add egg yolks, one at a time, whisking vigorously after each addition until smooth. Set aside to cool completely.

4. With an electric mixer, beat egg whites until stiff peaks form. Fold half of the egg whites into the chocolate
mixture to lighten it. Fold in the other half.

5. In the same bowl the egg whites were in, whip the cream until stiff peaks form. Fold half into the chocolate/egg mixture. Fold in the other half.

6. Microwave Nutella for 20­25 seconds on high until slightly softened.

7. Stir in crushed cookies, reserving some for garnish if desired. Pour half of the ice cream mixture into a loaf
pan. Drizzle with half of Nutella.

8. Pour the remaining ice cream mixture over top. Drizzle with Nutella and sprinkle with reserved cookies. Swirl
with a knife.

9. Cover with plastic wrap and freeze 6­8 hours or until firm. Cover with tin foil if storing for a longer period of
time.

Notes

**Be sure to use fresh, pasteurized eggs for this recipe as the egg whites are not cooked.
***If you’re having difficulty folding in the egg whites and cream, use a large whisk and stir very slowly.

http://fdprn.com/homemade-cookies-n-cream-ice-cream-nutella-swirl/

Nutella Stuffed Choc Chip Cookies with Sea Salt

Nutella Stuffed Choc Chip Cookies with Sea Salt

Ingredients

140g butter (room temperature)
1 cup brown sugar
2 tbsp caster sugar
1 egg (room temperature)
1 tsp vanilla extract
1½ cups plain flour
½ tsp baking powder
½ tsp baking soda
Generous pinch of sea salt
250g chocolate chips
200g Nutella

Instructions

1. Preheat oven to 170°C. Cream the butter and sugars for at least 5 minutes until the mixture becomes light and
fluffy.

2. Add the egg and vanilla extract and beat well.

3. Add choc chips, flour, baking soda and baking powder. Beat on low speed until just combined (don't overwork
the mixture or it can become tough).

4. Scoop a tablespoon of dough and flatten it into the palm of your hand. Add a dollop (1­2 tsp) of Nutella into the
middle, then fold the cookie dough back up so that it seals and covers the Nutella completely.

5. Place the cookies on baking trays and sprinkle each one with sea salt.

6. Bake until cookies are golden around the edges, around 12­ to 14 minutes.

Recipe @
http://loveswah.com/2015/05/nutella-stuffed-choc-chip-cookies-with-sea-salt/

Kitchenique Big Birthday Bash Sale, 27 May

Gluten Free White Chocolate and Strawberry Cake

Gluten Free White Chocolate and Strawberry Cake

INGREDIENTS

125G BUTTER
½ CUP BROWN SUGAR
½ CUP MILK
2 EGGS
¾ CUP GLUTEN FREE SELF RAISING FLOUR
A HANDFUL OF STRAWBERRIES, CUT INTO QUARTERS
100G OF WHITE CHOCOLATE, CUT INTO SMALL BITS

FOR THE WHITE CHOCOLATE GANACHE

100ML THICKENED CREAM
200G WHITE CHOCOLATE, BROKEN INTO SMALL PIECES

YOU’LL ALSO NEED

SOME WHITE CHOCOLATE, TO CREATE SHAVINGS
3 WHOLE STRAWBERRIES, CUT INTO HEARTS

Let’s get cooking!

STEP ONE
Preheat your oven to 180ºC. Using an electric mixer with the paddle attachment, cream the butter and brown sugar until light and fluffy.

STEP TWO
Add the milk and eggs and beat until well combined. Add the gluten free self raising flour and beat gently until combined. Fold through the quarted strawberries and white chocolate bits. Pour into a lined 20cm round baking tin. Bake at 180ºC for 40 to 50 minutes, or until a skewer comes out clean. Remove from oven and allow to cool in the baking tin.

STEP THREE
To make white chocolate ganache, bring the 100ml of thickened cream to just under boiling point. Take off the heat and stir in the chocolate until melted and a smooth sauce forms. Set aside. While the ganache cools down, shave some white chocolate. Place the block of white chocolate on a chopping board so the flat surface faces you. With a large flat knife perpendicular to the chocolate, run the knife along the chocolate with light pressure to create shavings. Place these shavings in the fridge until you are ready to decorate.

STEP FOUR
Once the cake has cooled. Pour over the white chocolate ganache and spread over the cake with a palette knife. Coat the cake with the white chocolate shavings, then top with the strawberries. I had a few parsley flowers in my garden that were so pretty, so added these as well – but they are purely optional, and for pure prettiness!

Serves 6. Best served with a hot cup of tea or coffee.

Recipe @
http://www.thekawaiikitchen.com/gluten-free-white-chocolate-and-strawberry-cake/

Banana Hazelnut Bundt Cake

Banana Hazelnut Bundt Cake

Serve 10 to 12

Cake

10 tablespoons (1 1/4 sticks) unsalted butter, melted, plus more for the pan
2 cups all-purpose flour
1 cup hazelnut flour
1 1/2 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1 cup packed dark brown sugar
1/4 cup granulated sugar
1/2 cup sour cream
3 large, extra-ripe bananas (about 1 2/3 cup)
4 large eggs
2 teaspoon pure vanilla extract
1/2 cup chopped, toasted hazelnuts (optional)
1/2 cup chopped bittersweet chocolate (optional)

Glaze

4 tablespoons unsalted butter
4 ounces cream cheese, at room temperature
1/2 cup confectioners’ sugar
Pinch salt
3 to 4 tablespoon milk, at room temperature

1. Preheat the oven to 350°F. Butter a 12 cup bundt pan. (Mine is nonstick but I always butter it just in case.) In a medium bowl, whisk together the all-purpose flour, hazelnut flour, baking powder, baking soda, salt, and cinnamon.

2. In a large bowl, whisk together the butter, the dark brown sugar, the granulated sugar, the sour cream until smooth. Whisk in the eggs, one at a time, then the vanilla extract. Add the flour mixture to the wet mixture and fold to combine. Fold in the hazelnuts and the chocolate. Transfer the batter to the prepared pan and bake it until a skewer inserted into the center comes out with moist crumbs attached, 50 to 60 minutes. Transfer the cake to a rack and let cool for 10 minutes, then flip the cake out onto a rack and let cool completely.

3. To prepare the glaze, melt the butter in a light-colored skillet over medium heat. Cook , swirling the pan often, until the milk solids have turned golden brown and the butter smells nutty, about 4 to 6 minutes. Immediately transfer the butter to a medium bowl. Make sure to scrape out the lovely browned bits in the pan. Let the butter cool to room temperature.

4. Add the cream cheese to the butter and beat with en electric mixer until smooth. Then add the confectioners’ sugar and salt and beat again until smooth. Then beat in just enough milk to create a thick but drippy glaze. Drizzle the cake with the glaze to serve.

Recipe@
http://lovecommacake.com/blog/2015/4/2/banana-hazelnut-bundt-cake

NB. Please see conversion chart for metric values.