Kitchen Culture in the UK*

You should know by now that I love to bake, and more recently I’ve got back in to cooking. When I had my brief spell in my own flat the kitchen was by far the best equipped room in the house and whilst looking to move out again in the future it’s always the kitchen gadget section of any shop that draws me in first.

Today I’m bring you some interesting insights in to the UK’s kitchen culture thanks to five-star acrylic sheet supplier The Plastic People who create kitchen splashbacks to add a stylish touch to any cooking area.

From the most purchased kitchen items through to a look at the country’s cooking habits I thought this made for an interesting weekend read.

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According to research carried out by Mintel sales of small kitchen appliances have increased by 41% between the years 2011 to 2015 (from £635 million to £897 million for those who were wondering). Sales of food preparation gadgets increased by 145% in the same time frame and hot drinks appliances such as coffee machines increased by a not too shabby 89%.

The same piece of research has also revealed that in 2015 42% of Brits purchased a kettle (guilty), 30% bought a toaster (also guilty), 15% of Brits bought a sandwich maker or grilling machine, 13% of Brits bought a smoothie maker or juicer (yep), 13% also bought a coffee capsule or pod drinks maker and 11% bought a filter coffee machine- that’s a lot of gadgets!

When it comes to upgrading appliances the following is the frequency of upgraded appliance types in the kitchen from homeowners who either renovated their kitchen in the 12 months prior to the release of the 2017 Houzz Kitchen Trends Study — UK, are currently renovating their kitchen, or who are looking to do so over the three months after the release of the research:
Dishwasher(s) – 82 per cent.
Fridge/freezer – 78 per cent.
Extractor fan – 77 per cent.
Hob(s) – 75 per cent.
Wall oven(s) – 56 per cent.
Microwave – 53 per cent.

This same study also revealed that stainless steel was the most popular colour when upgrading appliances (47 per cent opted for this), followed by black (22 per cent) and then white (10 per cent).

The 2017 Houzz Kitchen Trends Study — UK delved into the following details about how and why Brits are going about upgrading their kitchens:
The frequency of increasing kitchen sizes sat at 63 per cent in the 12 months prior to the release of the research, for those currently renovating their kitchens and for those planning to renovate the space over the three months after the release of the research.
The most popular events that triggered Brits to update their kitchen were:

42% were recently purchased homes and owners wanted to make their kitchen their own.
32% had wanted to update their kitchen all along and finally had the means to do so.
30% could no longer stand their old kitchen.
26% acknowledged that their old kitchen had either deteriorated, broken down or became unsafe.
14% were adapting to family and lifestyle changes.

Again making use of the 2017 Houzz Kitchen Trends Study — UK the top kitchen storage solutions that homeowners opted for were:

77% added a cutlery organiser
61% updated their kitchen with deep drawer organisers.
51% added pull-out waste or recycling cabinets.
41% cent updated their kitchen with a corner carousel.
39% updated their kitchen with a pot and pan organiser.
36% included pull-out trays and/or shelves.

I’m a bit of a kitchen storage freak and love the kitchen at my parents’ house as it has so many nifty storage solutions! #KitchenGoals

According to the Houzz study the reasons why homeowners looked into new storage solutions for their kitchen are as follows:
79% were motivated as they wanted to make better use of the space.
57% wanted to reduce clutter.
55% wanted to make it easier to find items in their kitchens.
36% were motivated as they wanted to utilise awkward spaces
21% wanted to make it easier to cook and bake in their kitchens.

Again referring to the Houzz study we can see that modifications to the kitchen can have a significant impact on how people are utilising the room. Interestingly…
69% spend more family time in their kitchen.
56% now find themselves working and/or studying for longer in their kitchen.
51% are hosting more dinner parties/other forms of entertaining guest in their home.
49% are baking more
43% now cook or prepare more meals at home.
42% now have more sit-down meals.
36% of people reported that tehy now order less takeaways.
23% now eat more fruits and/or vegetables.

I hope you find this post as interesting as I did, as I’ve mentioned I’m a bit of a geek when it comes to kitchens and I cannot wait for the day where I own my own home (I can dream right?) and have free reign over the design of my kitchen. My parents had theirs done just over a year ago and the difference it has made is incredible- even my Mum is cooking more which kind of says a lot really!

Tell me about your kitchens…

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Baking- Mini Egg Cookie Bars

I have fond childhood memories of eating mini-eggs around Easter time, they were definitely a favourite and whilst these days I’m not such a fan [the recipe changed last year and I don’t care what anyone says, I can tell the difference!] my best friend still loves them, and I love my best friend so when I saw a recipe for Mini Egg cookie bars I decided to treat her.

I’m not going to post the actual recipe for it is not mine to post, instead I’ll direct you to it’s creator- the frankly genius Jane of Jane’s Patisserie [recipe link]. This woman’s blog has some of the best recipes I’ve seen and it’s an endless source of baking inspiration for me. I’ve made a few of her recipes now including the chocolate orange cookies and each and every thing turns out perfectly each time.

Anyway, I thought I’d share some pictures of the Mini Egg cookie bars as when I posted them on social media people went crazy for them- my best friend went on to declare them the “best cookies ever” which is high praise indeed and they really are so simple to make, perfect for any Easter themed gatherings you might be going to [even if that gathering just happens to be you and a pot of tea].
The basic recipe would lend itself beautifully to pretty much any chocolate addition and I’m tempted to give it a go with Rolos sometime for a soft and gooey caramel experience. I’ll definitely be making the Mini Egg version at least once more in the run up to Easter though and will be keeping a close eye on Jane’s blog for any other Easter themed bakes she comes up with- these Creme Egg cupcakes look amazing!
Have you got any Easter baking planned? Which are your favourite baking blogs to visit?

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Healthier Baking Ideas*

January is not a good month to be someone who loves to bake for other people- everyone is either on some kind of new year diet or so over-saturated with the rich foods of Christmas that they just can’t face any sweet treats. With that in mind I thought I’d explore a few ideas for healthier baking, mostly simple ingredient swaps to serve (mostly) as inspiration for myself and also to inspire my fellow baking addicts- and nab your ideas for healthier cakes and biscuits too!

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One simple swap you can make is to reduce saturated fats by replacing butter with an ingredient like rapeseed oil. There are a whole host of healthy baking recipes if you click the link- I especially like the look of the date and walnut cake which of course carries the added benefits of the dried fruit and nuts.
Obviously baked goods are notoriously laden with sugar and it’s hard to avoid it completely. What you can do though is look for sweeteners that have more nutritional benefits than refined white sugar- honey, apple puree, banana or sugar alternatives such as the SugaVida I recently featured are all good substitutes.
You can improve the nutritional content of cakes and bakes by adding in ingredients such as flaxseeds (also a great alternative to egg in vegan baking) to boost fibre content as well as providing a good source of vitamins and minerals. You won’t necessarily taste the difference but the benefits will be there.
Using alternatives to standard white flour will also boost the nutritional content of your bakes- buckwheat or spelt flours will increase fibre whilst almond flour will add a protein and vitamin E boost.
Finally when it comes to topping your bakes try switching regular cream or icing for greek or natural yoghurts. There are plenty of recipes out there for healthier toppings and you’ll gain the calcium, vitamin B12 and probiotics that yoghurts provide.
I’d love to know what smart-swaps you make for healthier baked goods, I’m getting bored of not baking and would love to get experimenting on healthier treats that both myself and those around me can enjoy. I’m notorious for not eating my own creations and it’s about time I started!

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Healthier Baking with SugaVida

I’m using the word healthier in place of healthy in the post title because I’m not sure that the cookies I’m sharing a recipe for would pass as a “health food”- they still contain real butter and white flour after all. I’m definitely not the kind of person to jump on any dietary bandwagons but I’m all for a bit of experimentation so when I was given the opportunity to test out the UK’s new “super sugar” SugaVida I jumped at the chance. Actually this was more for the benefit of my best friend’s Dad who has recently been told his blood sugar is higher than it should be- he’s been really careful with his diet but has been mourning the lack of my baked goods…I decided to put my thinking cap on and come up with a bake that he could enjoy but wouldn’t undo all of his hard work.

Before I get in to the recipe I’ll explain a bit more about SugaVida. It’s essentially an alternative to traditional sugar and also goes by the name of Palmyra Jaggery which is a crystallised, unrefined nectar. Because it has a low GI it is suitable for diabetics and can be used in place of sugar in hot drinks, baking and cooking. It’s also packed with other nutritional benefits- one teaspoon of SugaVida contains 36% of the RDA of vitamin B12 (in fact, SugaVida is the only plant-based source of B12 which is great news for veggies and vegans), 210% of the RDA of vitamin B6 and a whopping 500% of vitamin B1. What’s more, SugaVida is organic, ethically sourced and sustainable for the communities who farm it!

I decided to make cookies as my first experiment, a nutella type cookie in fact, although I used Jim Jams low sugar chocolate hazelnut spread to continue on the virtue front.
Ingredients:

100g Jim Jams chocolate hazelnut spread
100g unsalted butter, softened
175g SugaVida
1 egg
250g Self raising flour

You will need also need a baking tray lined with baking parchment

How To:
Heat the oven to 180c, 160c fan. Gas 4.

Place the chocolate hazelnut spread, butter and SugaVida n a mixing bowl and beat well until smooth (an electric whisk helps).

Beat in the egg then beat in the flour to make a stiff dough.

Shape the dough into large walnut sized balls and place on a baking tray spaced a little apart. Flatten with a fork and bake for 15 mins until golden. allow to cool and store in a cake tin- they keep well, if you can resist them!

The SugaVida reminds me very much of a dark, muscavado sugar so adds a real caramel taste to the cookies. This combined with the chocolate hazelnut spread was a real winning combination and already a second lot has been requested. They are so quick and easy to make that I don’t mind and I’m hoping to experiment with some more low sugar bakes in the future so my bestie’s dad no longer needs to miss out!

SugaVida is available at major retailers now with an RRP of £6.49 for 250g. Yep, it’s pricey but if you’re baking for an occasional treat for someone who would otherwise miss out, or are planning on using it just to sweeten hot drinks then it’s not too bad.

Let me know any diabetes friendly baking recipes you may have in the comments, I know they’ll be appreciated!

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Baking with Macabella

It probably hasn’t escaped anyone’s notice that baking is one of my hobbies and one of the only upsides of having been off of work for so long now is that I’ve been able to indulge my love of whipping up cakes and cookies for my friends and family. Over the last few months I’ve tried many a new recipe or ingredient and when Macabella got in touch asking if I’d like to try out their amazing sounding chocolate and macadamia spread and come up with some recipes using it I was ready for the challenge. I’ve actually been itching to try this spread since seeing my good friend Amy’s review of the crunchy variety so there was definitely excitement in the air when my goodies arrived.
Nestled in a swanky gold box were four jars of Macabella spread- two velvet ones and two of the crunch variety. After having a good old think about things I decided on baking two recipes using the products- one cookie and one cake.
For the cookies I used my tried and tested Rolo cookie cup recipe and followed the instructions up until the point where the biscuits came out of the oven. At that point instead of pressing rolos in to the still hot cookies I poked holes (using the end of a clean makeup brush for want of a better tool) and allowed the biscuits to cool slightly. I briefly considered using my thumb to make the indents but quickly dismissed that idea once I realised how stupid it would be to poke my own skin in to a red hot cookie! Whilst still warm I took teaspoons full of Macabella crunch and placed it inside the holes I had created…I found softening the spread for 15 seconds in the microwave made it easier to work with. As you can see, the end result is a lovely soft baked cookie that oozes chocolate-y macadamia goodness when you bite or cut in to it. These proved a massive hit with my Dad and his colleagues and took under an hour from start to finish to make.
For the cake I tried a new to me recipe that I modified by swapping the 100g of nutella for 100g of velvety smooth Macabella. This cake uses the all in one method so is really quick and simple to do and results in a wonderfully light but decadent sponge.

I filled the cake using the rest of a jar of Macabella crunch (make sure you do it whilst the cake is still warm) then topped it with Macabella velvet and a pot of chocolate curls. So simple and yet so effective and the true testament to what a wonderful cake you get when you use Macabella is how fast it disappeared when I dropped it in to work!

Neither of these recipes are complicated, nor do they take a long time to whip up and both were ultimately enhanced by the use of Macabella spreads and there is already demand for more!

Have you tried Macabella spread before? Either as a spread or in baking? What baked goods would you use it for? I strongly suggest you hot foot it to your nearest Sainsburys (the only UK stockist) and get some of this goodness for yourselves and get experimenting. Visit the Macabella website for more about the spread and for more recipe ideas.

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