Pot Roast Chicken

  • 22nd July 2013
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This is a great one-pot option for your Sunday Roast. A large stockpot with a tight fitting lid is essential when pot roasting. The lid ensures the moisture is kept in, creating a steamy environment keeps the meat nice and tender. As with all meats you are likely to get tastier results if you buy […]

ProWare's Farinata's Recipe

Farinatas

  • 15th July 2013
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Once you’ve made the batter for these farinatas they are quick and simple to cook. They make a great snack or appetiser and have a slightly addictive flavour similar to that of sourdough bread. The farinatas can be served plain, alongside cheeses and cooked meats. We like to cook them with a scattering of rosemary […]

ProWare at the Milestone Cooking Course

The Milestone Cooking Course

  • 3rd July 2013
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  As you may already know, we have worked with the Milestone for nearly a year now. They have helped us evaluate our products and have provided valuable feedback as well as shared some of their tasty recipes. Being invited to attend one of their cooking courses was an exciting opportunity to see another side to The Milestone. […]

ProWare Visits Leiths School of Food and Wine

ProWare Visits Leiths School of Food and Wine

  • 26th June 2013
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We recently spent a day at Leiths School of Food and Wine in London. As we walked down Wendell Road we were excited to see the ProWare Copper Tri-Ply pans gleaming at us through the window on the top floor of the school. Upon arrival we were treated to some delicious pastries and coffee and […]

ProWare's Beetroot Risotto

Beetroot and Goats’ Cheese Risotto

  • 7th June 2013
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Beetroot and goats’ cheese is a classic combination. They complement each other beautifully because the sweetness of the beetroot is contrasted by the bitterness of the goats’ cheese. The parsley adds a bright, fresh, woody finish to the dish, however this can also be substituted with dill and the goats’ cheese substituted with sour cream as an interesting […]

Leiths recipe for Green Peppercorn Sauce

Green Peppercorn Sauce for Steak by Leiths

  • 3rd May 2013
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Impress guests with this classic sauce made from green peppercorns. It’s a perfect accompaniment to steak and couldn’t be quicker to make.   Thank you to Leiths School of Food and Wine for sharing it with us. Green Peppercorn Sauce for Steak by Leiths Serves: 1 Prep time: 1 minute Cooking time: 10-15 minutes Ingredients 2 teaspoons canned […]

ProWare's Thai Green Curry

Wendy’s Thai Green Curry

  • 2nd May 2013
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This recipe is a quick & easy take on the light & fragrant Thai Green Curry. The curry paste at the heart of the recipe is versatile and can be prepared a few hours in advance. You could substitute the chicken for prawns or even use vegetables. Alternatively why not add some natural yoghurt to […]

ProWare's Swedish Meatballs

Swedish Meatballs

  • 2nd May 2013
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Are you having people over to watch England do well (fingers crossed*) in this year’s Eurovision? Impress your guests with our delicious Swedish Meatball recipe! You won’t be disappointed… Swedish Meatballs Makes: 40-50 Meatballs Prep time: 1.5 hours Cooking time: 40 minutes Ingredients Meatballs: 1 large onion, finely diced (the smaller the better!) 2 tablespoons unsalted butter […]

ProWare's Tapas Style Carrots

Tapas Style Carrots

  • 3rd April 2013
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This recipe for Tapas Style Carrots, or similar, is found throughout Southern Europe, the French, Italians, Spanish and Portuguese all have a variation of it, the carrots can be served warm or cold, but preferably not hot. They make a great accompaniment to almost all simply cooked meat and fish dishes such as grilled, fried […]

Pan-Roasted Bream with Fennel

  • 1st April 2013
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Bream is a true jewel of the sea makes for a simple, elegant dinner that with our recipe, you can have on the table in less than half and hour. Pan-Roasted Bream Serves: 2 Prep time: 15 minutes Cooking time: 12 minutes Ingredients 2 Bream fillets (approx. 200g each) 1 tsp fennel seeds, crushed ½ dried chili, crushed […]