One gadget which I keep hearing about more and more and seeing more of in friends kitchens is the Food Mincer. One such item sat proudly on my grandmothers kitchen table always; it was used for allsorts including grinding coffee beans for morning coffee.

It seems this gadget is enjoying a comeback and a return to our kitchens, as we cook more and more homemade. This can be for many reasons, whether your looking to take control of your nutrition and watch what you eat avoiding additives, allergens and colourants etc, or you could be looking at ways of saving money by cooking and preparing foods yourself but using the highest quality ingredients.

By this you could use a mincer for example to, mince a cut of beef from your local butcher in order to make burgers, whether for the kids so you know what ingredients are in them or for that homemade appeal for a barbecue with friends.

Another great use for these is I make christmas cakes, mincemeat and christmas puddings, (yes I know its that dreaded word none of us wish to discuss), but I make these for relatives and the elderly do appreciate their fruit minced slightly, as do children.

This kitchen craft cast iron mincer for example looks fantastic and being cast iron will last you through all of your kitchen recipes. This Kitchen Craft cast iron mincer from John Lewis has three different sized mincing discs and even a sausage making attachment. This mincer is easy to set-up and securly clamps to the worktop which is less than 1¼” thick with a plastic guard supplied to protect the worktop surface too.

So why not join in the trend today, and try making your own burgers and sausages for example. Its easy, try different meats with added vegetables like tomato, onion and leek for example, or even apple and add you favourite spices and herbs to create your own brand of sausage. Imagion your next barbecue when you annouce the chefs special!!

See my blog its just minced beef, and man sized burger to satisfy and lots more recipes for all occassions and meals in many more of my blogs.

Are you rushed off you feet? This quick and easy recipe is a must for a evening or weekend meal. You could even cook this for that someone special in your life, So set the mood and cook away and earn yourself some brownie points!!

For a easy recipe try my peppered beef & mushroom tagliatelle.  To serve 4 people you are going to need: 2 1/2 tbls olive oil, 600g sirloin steaks, 1 onion sliced, 250g tagliatelle, 300g mixed mushrooms with porcini sliced (you can use frozen if you wish or just chestnut mushrooms but the mix of mushrooms really adds to the flavour of the dish). 1 clove of garlic peeled & chopped, 2 tsp worcestershire sauce, 100ml beef stock, 142ml soured cream, 2 tblsp chopped fresh tarragon (plus have some springs to garnish your dish before serving) and a knob of butter (come on I was taught by a real farmhouse traditional cook!!).

Firstly bring a pan of salted water to boil and leat 1 1/2 tblsps of the oil a good frying pan. Season your steaks with black pepper and when the oil is hot add them to your pan. brown the steaks on each side for a minute and set a side. Heat the remaining pol in the pan and stir in the onion and cook for 3 minutes. Cook your tagliatelle in the boiling water according to instructions depending if fresh, homemade (see my previous blog  homemade pasta  ) or dried.

Add the mushrooms and garlic to you onions in the frying pan, add the worcestershire sauce, stock and soured cream. Stir then let the sauce bubble for 2 to 3 minutes before stirring in the tarragon. Drain your pasta and toss in the meat, sauce and the knob of butter. Serve garnished with the tarragon springs, a good italian wine of your choice.

A good frying pan is a must so think before you buy when obtaining this important kitchen essential. If like me you like to make recipes in your frying pan and then place the frying pan into the oven or under the grill, which I have to say is a terrific plus. You need to make sure your purchase a frying pan with a metal handle (but remember if you do this always wear oven gloves when handling). I love this range of pans made by ‘Le Pentole’ and the Le Pentole Stainless Steel frying pans or skillets range.  Designed in the late 70’s by Kiki Sala in a timeless design, with superb functionality and strength. They have reinforced rims providing an all round pouring rim and robust handle/ the close fitting lids make them ideal for cooking with minimum water and each lid is interchangable with other pans of the sames size within their range.  Also you can turn your frying pan into a simply pressure cooker by simply purchasing a pressure lid to use with your pan so there ideal and versatile, this Le Pentole frying pan  (as pictured above) features: 

• Manufactured in Italy from quality 18/10 stainless steel
• Classic style and design
• Exceptionally hygienic and easy to clean.
• Fully dishwasher, refrigerator and oven safe.
• Composite base of stainless steel, copper and silver alloy.
• Ultra flat base
• Equal distribution of heat
• Suitable for all cooker types including induction.
• Virtually indestructible handles
• Compression and torsion resistant up to 100kgs pressure.
• 25 year guarantee.

Check out some of other Pasta blogs like quick, easy asparagus recipe, and food for sport. Tell me about your favourite Italian supper, have you got a family favourite which you cook over and over again then please share it with all of us, or even tell me about a trip to Italy and the great food you ate!