Posts Tagged ‘DeLonghi’

Kenwood have a hi-tech kitchen set up in a shop! The Jashamal store in Festival City to be precise. I was invited to a delicious Christmas lunch there last week It was a Cook & Coffee, Kenwood have been doing these events for a few years, starting in Paris in 2009, then Hong Kong and Shang Hai and now in Dubai. It is a great way to demonstrate their machines to the public in an interactive way (so you don’t have to read the whole manual!!). And as I got to eat the food it was the right kind of interactive for me!!

Now I don’t have to be persuaded as to how great the Cooking Chef is, I have had my own private lesson thanks to Sue Poynter from Kenwood where we made bread dough and cake frosting as well as pasta! Amazing, all with one  machine that chops, grinds, slices, mixes, heats, pulse stirs, whisks, steams, basically you name it,  the Cooking Chef pretty much does all it bar the washing up! (and there isn’t even much of that as you are using the same bowl!)

We were very lucky to have  Chef Dima cooking for us. She made Christmas lunch look a doddle as she sliced potatoes and butternut squash for dauphinoise, grated cheese, chopped peppers for the Mediterranean foccacia and pepper stuffing and made gingerbread cookie dough. She was so full of handy cooking tips too! Check out more on her blog, Dima’s Kitchen.

Dimas tips:

  • When cooking with olive oil, it has a low smoking point so when you add it to the pan you don’t want to hear a sizzle as that means that it is already oxidizing and you will lose the flavour.
  • Flavour your pots and pans with oil, salt, pepper and herbs before you start cooking.
  • Dry your own rosemary, buy it fresh, wash it thoroughly then leave the whole plant to dry in the sun. This has much more flavour than shop bought dried rosemary.
  • Roll cookie dough in sheets of baking paper so as to not add too much flour which would make your cookies too dry.

Then we got a chance to decorate our own cookies. I loved this bit of course……

And just as tummies were beginning to rumble we were all treated to a delicious lunch of maple brine turkey with cranberry relish, a winter bake of vegetables and walnuts and Mediterranean stuffing. I have to say it might have been the most succulent turkey I’ve ever had! Sorry mum!!


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This week we did a three day shoot for DeLonghi. DeLonghi are an Italian, family owned and run company in Traviso near Venice. Interestingly the company started out repairing and then making oil-filled radiators. Now they make everything from electric ovens to ice-cream makers. There are over 20 categories of coffee machines and we shot a selection of these. The images were clean, sleek and sophisticated, some shots were with models and some were straight forward still lifes but the heroes each time were the espresso, cappuccino and the caffe latte.

The espresso is a concentrated coffee brewed by hot water being forced at pressure through coffee grounds. Espresso often has a thicker consistency than coffee brewed using other methods. And the stronger the brew the more crema (foam) you get. It has been recorded that the espresso was invented as far back as 1884.

The cappuccino is a coffee made from espresso, hot milk and steamed milk froth. The name comes from the Capuchin friars, referring to the colour of their habits. It is a morning drink and rarely drunk after 11am.

The caffe latte is similar to a cappuccino but with more milk and less milk foam. It was actually invented in California and not in Europe although similar breakfast drinks did exist. If you ask for a latte in Italy you are likely to get a glass of milk.

A caffe latte differs from a latte macchiato in that in a latte macchiato, espresso is added to milk, rather than the reverse.

The location of the shoot took place at the Hacker showroom on Sheik Zayed Road. Hacker is another family owned company this time from Germany. They make beautiful high-end kitchens. Their kitchens range from 60,000 to 2 million dirhams and feature sensomatic drawers and magic cupboards where the inside shelves gently pop up and become extra work surfaces. Genius!

Behind the scenes:

Food styling tip:

To create longer lasting foam slowly heat some full fat milk in a sauce pan and add clear washing up liquid. Whisk the warm milk with an electric hand whisk. For close-up shots it is always better to use the real thing and a coffee machine is required for this.

A huge thanks to Rihana from Kenwood, Zahra and Darine from TMH, photographer Richard Allenby-Pratt, Samir and Scott from Hacker and the Bareface team, producers Neha and Wafa, wardrobe-Angie, hair and make up-Kat, booker-Leila and our lovely models.

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