Balance March Issue 2018 - 48
BALANCE PROMOTION
Cooking
Whether you're a crackerjack cook or
an eager amateur, the Zyliss range adds
a professional touch to any kitchen
UP A STORM
SUMMER FRUIT CREPES
W
hat a time
to be a
foodie. With
seemingly
every TV channel boasting
a cookery show, while
influencers, chefs and
nutritionists are virtually
omnipresent, if you love food,
this truly is a golden age.
However, while everyone
is eager to share recipes
(we've even got one on this
very page) and tips, there's
something that tends to get
overlooked: cooking utensils
and accessories.
So thank goodness for Zyliss,
experts on all things kitchen.
The Zyliss Cook Frying Pans are
a game-changing must for any
wannabe chefs and add style and
substance to any kitchen. Their
triple-layer non-stick coating
means there's no need to use
any oil or butter to cook with
which goes a long way to making
any healthy meal even healthier.
The range has been designed
with comfort in mind, with an
ergonomic soft-touch, heatresistant handle. Crafted from
forged aluminium, each Cook
non-stick frying pan is safe to
use with metal tools. The entire
range is suitable for most hobs
(including induction) and is also
dishwasher safe.
But don't just take our word
for it. Put your new products
to the test with this easy-tofollow recipe.
For more information and
recipes, see zyliss.co.uk
Serves: 8
Prep time: 5 mins
Cook time: 5 mins
Difficulty: Easy
You will need:
* 150g plain flour
* 325ml milk
* 1 large egg
* 1tsp vanilla essence
* Icing sugar for dusting
For the fruit:
* 125g blueberries
* 125g raspberries
* 150g strawberries,
hulled and quartered
* 2tbsp caster sugar
1. Sift flour into a
blender or food
processor. Add milk and
egg and process until
smooth. Pour into jug.
BA LA N CE March 2018
2. Heat the pan on a
medium heat. Pour
in enough batter to
thinly cover the base
of the pan. After 1 or 2
minutes check to see if
the crepe has browned
underneath then flip
it over and cook for 30
seconds to 1 minute
until browned on the
other side. Keep warm
while making the
remaining crepes.
3. Once crepes are made
and keeping warm,
place the fruit and
sugar in the pan and
cook gently until the
fruit is warmed through
and just beginning to
produce some juice.
4. Place a spoonful of
the fruit on one-quarter
of a crepe and fold into
four. Repeat with the
others. Dust with icing
sugar and serve.
http://zyliss.co.uk
Table of Contents for the Digital Edition of Balance March Issue 2018
Balance March Issue 2018 - 1
Balance March Issue 2018 - 2
Balance March Issue 2018 - 3
Balance March Issue 2018 - 4
Balance March Issue 2018 - 5
Balance March Issue 2018 - 6
Balance March Issue 2018 - 7
Balance March Issue 2018 - 8
Balance March Issue 2018 - 9
Balance March Issue 2018 - 10
Balance March Issue 2018 - 11
Balance March Issue 2018 - 12
Balance March Issue 2018 - 13
Balance March Issue 2018 - 14
Balance March Issue 2018 - 15
Balance March Issue 2018 - 16
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