For 10 vibrant years, the OFM Awards have been honouring the heroes of the culinary world and celebrating a passion for quality, creativity and innovation. These values are celebrated by Cuisinart, headline sponsor of the awards for a second year.
Cuisinart produces chef-quality equipment for top performance, perfect for the creative home cook who likes to experiment. Its wide range of innovative kitchen equipment is designed for creative expression and promises guaranteed results every time. Here are just a few examples of how you can put your Cuisinart equipment to use.
The Cuisinart Sandwich Maker has removable plates with extra-large pockets, perfectly designed to take a host of savoury and sweet fillings. Try stilton, red onion marmalade and rocket in thick slices of walnut bread or stuff foccacia with slices of prosciutto and taleggio and fontina cheeses.
Alternatively try making french toast: in a pan heat 250ml milk, 100g caster sugar and grated ginger then allow to infuse for 5 minutes. Once cooled, whisk in four eggs and vanilla. Soak bread slices in the mix and cook for 5-6 minutes – delicious.
With its reversible plates, the Cuisinart Griddle & Grill can be used as an open or contact grill, griddle pan or panini press. It's perfect for this tasty alternative to bruschetta: slice some courgettes, then marinate in olive oil and garlic. Trim and slice some asparagus stalks lengthways. Attach the grill plates and open fully. Set to high, cooking the vegetables on both sides until well coloured and leave to cool.
Switch to the griddle plates and close the grill to toast thick slices of sourdough. The floating hinge will ensure both sides are coloured evenly. Rub the toasted bread with garlic and top with ricotta. Drizzle with olive oil. Finish the ricotta toasts with the grilled courgette and asparagus. For some extra flavour, add a slice of parma ham.
Ice-cream is the perfect dessert for alfresco summer dining and thanks to the Cuisinart Gelato and Ice Cream Professional, experimenting with creative flavours has never been easier. Try making this indulgent salted caramel ice-cream by bringing 400ml milk, 320ml double cream and the seeds from one vanilla pod to the boil, and pouring on to 130g sugar beaten with 4 egg yolks. Heat the mixture, stirring continuously until thickened, then cool and chill.
Pour into the machine and set the timer for 40-50 minutes. About 5 minutes before the ice-cream is ready, pour in 300g dulce de leche mixed with 1 tsp sea salt – for extra crunch, add small chunks of almond praline at the same time. Return the lid until fully churned. The machine makes up to 1.5 litres of ice-cream, sorbet, frozen yoghurt or gelato without the need to pre-freeze the bowl.
With two specially designed mixing paddles you can achieve the perfect consistency whatever your recipe.
Don't miss your chance to win one of five Cuisinart Gelato and Ice Cream Professionals.
