Wednesday, 12 March 2014

Russell Hobbs Capsule Collection


Sometimes, deciding what to make for dinner can be as big a battle as preparing the meal itself.  Russell Hobbs’ Capsule Collection has been designed to offer busy mums a simple solution for preparing a meal – whether it’s for her friends, a romantic meal or to feed the family. 

With the Russell Hobbs Desire food preparation range to help you, all you need is five simple ingredients, supplement them with some store cupboard essentials, and you can easily pull together delicious food. What’s more, with the three core capsules of ingredients you can create a starter, main course and dessert – meaning you’ll never be caught out when friends or family pop over for dinner. 

The principle behind the Capsule Collection is a really clever idea! As a busy mum with two part time jobs, I understand how difficult it can be to plan weekly menus for the family and keep that work/life balance right!  While I love cooking elaborate meals for family and friends, sometimes our busy schedules don't always allow this so the Capsule Collection goes to show you don't have to compromise on delicious and nutritious meals that the whole family can enjoy.


For your friends 
For your family 
For your partner 


For your friends 
For your family 
For your partner 

Click on the dish for a link to the recipe)

DESIRE by Russell Hobbs
In a tempting colour combination of black and red, the Desire range has been designed with the passionate cook in mind, combining outward confidence with uncompromised functionality
A collection of irresistible and striking appliances in a stylish matt black finish with accents of vibrant red, Desire caters for the trend towards home dining and the demand for appliances which reflect this passion; enabling a more enjoyable experience.

Find out more about the 18970 Desire Hand Blender
Stylish and striking, with two speed settings,
this blender takes all the hassle out of making
 tasty dips and sauces. Boasting a striking
black and red colour combination, it exudes
 plenty of kitchen confidence for a
bang-on-trend blend
Find out more about the 18991 Desire Glass Jug Blender

An attractive matt black jug blender
with all the features for making tasty
soups and sauces. Accents of red
create a striking colour combo for a
contemporary stance
Find out more about the 18558 Desire Mini Chopper
This distinctive Mini Chopper with 'Desire'
styling has a powerful wattage and high
capacity which makes it a very versatile
kitchen accessory. It also comes
equipped with a durable glass bowl
 and lid for easy storage
Find out more about the 18980 Desire 3 in 1 Hand Blender
A delicious mix of form and function,
the three-in-one hand blender
combines mixing, whisking and
chopping in a choice of two
speed settings. Stylish black
matt finish is complemented
by flashes of red for a fiery finish
Find out more about the 19000 Desire Food Processor
The 600w Desire Food Processor
features a 1.5 litre capacity jug and
comes with an additional plastic
jug blender. With solid features built
for slicing, shredding, rasping, whisking
and blending, this processor is an all-round
performer with added worktop wow factor
Find out more about the 20340 Desire Slice & Go Food Slicer / Shredder
Combining form and function, this
stainless-steel grating, shredding
and slicing tool boasts a sleek
and contemporary design. Easy to use
 and easy to clean, it takes all the
 hard work out of preparing food
and has all the features for expertly
 slicing and shredding vegetables

Find out more about the 20350 Desire Kitchen Machine
The first bite of a freshly baked cake
brings back the best memories of cooking
and baking at home. Making a chic statement
in black and red, the fashionable,
multipurpose Desire Kitchen Machine
looks great and performs brilliantly.
 It includes three different attachments
for supreme mixing efficiency

Find out more about the 18960 Desire Hand Mixer
The 300w matt black Desire Hand Mixer,
with five speed settings and turbo
function, comes with chrome beaters
 and dough hooks and boasts an eject
button for easy removal of accessories.  Dishwasher safe, this product promises a passionate performance in the kitchen

Tuesday, 4 March 2014

Russell Hobbs Capsule Collection - for your friends

Pesto and Salmon Drop Scones
Mediterranean chicken, garlic, potatoes and green beans
No bake chocolate cheesecake

Pesto and Salmon Drop Scones
Makes 20

For the scones:

115g (4 oz) of self-raising flour
1 egg
2 tbsp Pesto sauce
100ml (4 fl oz) milk
 Salt and freshly ground black pepper
Olive oil

For the Topping;

Crème fraîche or sour cream
55g (2 oz) smoked salmon, make up into small rolls

For the Garnish:

Lemon wedges
Chopped fresh dill
  • Place the flour in the Desire Food Processor bowl. Add the egg, pesto sauce and half the milk and blend on a slow speed. Thin to a dropping consistency with the remaining milk. Season.
  • Wipe a sauce pan or hotplate with a little oil on a piece of kitchen paper.  Drop tablespoons of the mixture onto the hotplate, when bubbles rise to the surface, turn over and cook the other side. 
  • Place the mini pancakes on a serving plate, top each with a spoon of sour cream and a roll of smoked salmon.  Scatter chopped dill on top

Mediterranean Chicken, Garlic Potatoes and Green Beans

For the chicken:

2 Skinless chicken breasts
Small handful of dried black olives
1 onion
1 tomato
2 springs of fresh tarragon
2 springs of fresh parsley
Salt & pepper
1 egg - lightly beaten

For the potatoes;

2 large potatoes
50g butter
Garlic crushed
1/4 pint cream
1/4 pint milk
3 cloves of garlic
Chopped parsley
  • Place the peeled onion, black olives and the herbs into your Desire Mini Chopper and blitz for 15 – 20 seconds.
  • Cut your tomato into quarters and remove the centres then add to the mix and blitz for a further 10 – 15 seconds. Add a pinch of salt and some cracked black pepper.
  • Peel the potatoes and then slice them in your Desire Food Processor. 
  • Add the crushed garlic and the slightly softened butter
  • Take an oval medium sized baking dish and smear the sides and base of the dish with garlic butter.  Layer the potatoes in the dish, seasoning as you go with parsley and salt & pepper to create four layers
  • Add the cream and milk mix to almost cover the top layer
  • Take the chicken breast and cut them along the long side – butterflying them out.  Place a good spoonful of the mixture along the central section of the butterfly.  Then fold over to recreate the chicken breast shape again
  • Use your Desire Mini Chopper again to create some breadcrumbs. Put some flour into a bowl and add salt and pepper. Then, whisk the egg in a separate bowl
  • Put the potatoes dish into a pre-heated fan oven 150 C (non-fan oven 170 C). Bake for around 40 minutes. The top will have a good brown colour and the mix should be just a little runny
  • Meanwhile, dip the chicken in the seasoned flour, dip in the egg wash and then roll in the breadcrumbs
  • Place the chicken on to a baking tray and place in for 30 - 35 minutes.  At 15 - 20 minutes turn once to ensure a lovely golden colour all over

No bake cheesecake

Serves 6

150g digestive biscuits
45g butter
110g caster sugar, divided
120ml whipping cream
150g dark chocolate, melted and cooled
2 tblsp cocoa powder mixed with a little hot water
200g cream cheese

  • Crush the digestive biscuits and mix with the melted butter and 1 tablespoon of the caster sugar. Press into a 18cm (7 in) cake tin and refrigerate.
  • Whip cream until soft peak stage. Add cooled melted chocolate, then the cocoa powder mix. Blend well and set aside.
  • Beat the cream cheese and remaining sugar together. Fold in cream/chocolate mixture and mix thoroughly using your Kitchen Machine.
  • Spread into tin on top of crushed biscuits. Freeze for one hour
  • Refrigerate for about 30 minutes, then serve with a dollop of creme fraiche and fresh strawberries.

Next up; 
Capsule Collection for your family
Capsule Collection for you and your partner
Photos and recipes courtesy of Russell Hobbs

Russell Hobbs Capsule Collection - for your partner

Smoked salmon, horseradish and dill toasts
Chicken kiev, vine tomatoes and boulangere potatoes
Hot Chocolate Souffle

Smoked salmon, horseradish and dill toasts
Serves 2

150g smoked salmon
1 loaf of ciabatta
¼  small tub crème fraîche
1 squeeze of lemon juice
Chopped dill
1/4 teaspoon creamed horseradish
1 tiny pinch of sea salt
1 small pinch of freshly ground black pepper
Extra virgin olive oil

  • Add a ¼ teaspoon of creamed horseradish to a ¼ tub of crème fraîche. Sprinkle in a small pinch of sea salt, freshly ground black pepper and a squeeze of lemon juice, then use the Russell Hobbs Desire Hand Blender to mix
  • Taste your topping to make sure it’s seasoned enough for your taste
  • Cut your ciabatta loaf into 1cm thick slices and then toast or griddle them. Drizzle over a little extra virgin olive oil
  • Top with waves of smoked salmon
  • Add a dollop of the horseradish crème fraîche to each piece of toast and then scatter over the chopped dill
  • Finish with a drizzle of olive oil and a liberal dash of lemon juice

Chicken Kiev, vine tomatoes and Boulangere potatoes
Serves 2

For the kievs;
2 Skinned chicken breasts
2 cloves of fresh garlic
50g salted butter (softened)
2 sprigs of fresh parsley
1 Egg – lightly whisked
A little flour
Pepper to taste

For the potatoes;
2 large potatoes
1 white onion Sliced
½ pint good chicken stock
Chopped parsley
  • Peel the potatoes and then slice them in your Desire Food Processor. Peel and quarter an onion and then put that through the slicer
  • Layer the potato and onions in a baking dish. Add the stock with the chopped parsley so that it just covers the potatoes
  • Next, make the kievs. Peel the garlic and place it in your Desire Mini Chopper along with the parsley and a good sprinkle of black pepper and blitz for 10 - 20 seconds. Add the softened butter and mix for a further 15 seconds
  • Take the chicken breast and slice it along the long edge into a butterfly shape, but don’t cut it completely in half. Then place a piece of cling film over the chicken and batten it out (use a rolling pin) to flatten it out slightly
  • Place a good spoonful of the garlic, parsley and butter mix in the middle of each breast then roll the chicken breast over the mix so no holes are left. You will now have a tight roll of chicken
  • Place the Boulanger potatoes in a pre-heated fan oven 150 C (nonfan oven 170 C). They will take 30 – 40 minutes to bake
  • Use your Desire Mini Chopper again to create some breadcrumbs. Put some flour into a bowl and add salt and pepper. Then, whisk the egg in a separate bowl
  • Dip the chicken into the seasoned flour, then into the egg wash and then roll it in the breadcrumbs – coating completely. Repeat for the second breast
  • If you have time, leave the cling film on the chicken and leave in the fridge for an hour to rest. This will help the filling to stay in the chicken whilst it bakes
  • Place the chicken onto a baking tray along with the vine tomatoes and place in the oven for a total of 30 - 35 minutes.  At 15 - 20 minutes, turn the kievs once to ensure a lovely golden colour all over

Hot chocolate soufflé

75g butter
450ml milk
50g plain flour
4 eggs, separated
1½ tbsp cocoa powder
50g caster sugar
  • Preheat the oven to 190°C
  • Melt the butter in a pan, stir in the flour and cocoa, and blend over a low heat. Add the milk and mix well using the Desire Hand Whisk until thickened slightly. Remove from the heat and set aside to cool, then add the egg yolks and beat in.
  • Put the egg whites in the bowl, mix on speed 6 for a few seconds, then add the sugar and continue to whisk until soft peaks form. Fold in the sauce.
  • Pour the mixture into a greased 1.2 litre dish. Stand the dish in a roasting tin filled half full with boiling water, put into the oven, and bake for 40- 45 minutes, until well risen

Next up; 
Capsule Collection for your friends
Capsule Collection for your family
Photos and recipes courtesy of Russell Hobbs

Russell Hobbs Capsule Collection - for your family

Smoked Salmon Soup with Ciabatta
Roast Chicken with Thyme and Onion stuffing
Quick and Easy Chocolate Brownies

Capsule ingredients for the starters are;
Smoked Salmon, creme fraiche, ciabatta, lemon and dill

Smoked salmon soup with ciabatta
Serves 4 

1 onion, finely diced
750g potatoes, diced
500ml chicken stock
500ml milk
350g smoked salmon, cut into ribbons
a handful of dill leaves, finely chopped
1 lemon, halved

  • Use the Desire Mini Chopper to chop the onion and potatoes
  • Fry the onion gently in butter, then add potatoes, stock and milk and simmer until the potatoes are very tender
  • Add the Smoked Salmon and dill and season well.
  • Blend in the Desire Jug Blender
  • Heat everything through and add a squeeze of lemon
  • Serve with toasted ciabatta bread

Capsule ingredients for the main course are;
Chicken, bread, onions, butter, eggs and tomatoes

Roast chicken with thyme and onion stuffing
Serves 4-6

For the chicken;
1 medium chicken, approx. 1.5kg
1 onion, roughly chopped
2 carrots, roughly chopped
2 sticks of celery
2 tblsp of olive oil
Salt and freshly ground black pepper

For the stuffing:
100g bread, broken into pieces
1 small onion, cut into quarters
1 tblsp of fresh parsley, chopped
1 tblsp of fresh thyme, chopped
Salt and freshly ground black pepper
50g butter, softened

  • Place the bread, parsley, thyme and onion in your Desire Food Processor. Process until you have fine bread-crumbs and the onion is finely chopped. Season and add in the butter.
  • Blend in the butter, then pack the stuffing into the body cavity of the chicken and fold over any loose skin to close. Secure with a cocktail stick
  • Set the oven at Gas Mark 6, 200°C (400°F)
  • Place the chicken in a roasting tin. Drizzle with the olive oil and season well with salt and pepper. Place in the centre of the preheated oven. After the first ten minutes turn the heat down to Gas Mark 4, 180ºC (350ºF)
  • Roast the chicken for approx. 1 hour 20 mins (allow 20 minutes per 500g plus 20 minutes over). Halfway through cooking, spoon the juices over the chicken and add a couple of tablespoons of water to the roasting tin to stop the vegetables from burning. To check if the chicken is cooked pierce the thickest part of the leg - the juices should run clear
  • When cooked remove the chicken from the oven, transfer to a carving board and cover loosely with foil. Allow to rest for 10 minutes in a warm place while you make the gravy
  • Strain all but 1 tblsp of fat from the tin, then sprinkle in a tblsp of flour. Cook for a couple of minutes and then add in 300-400ml of stock (home-made if possible) and bring to the boil, stirring and scraping to loosen the caramelised meat juices. Simmer for 2-3 minutes and season to taste
  • Slice the carrots using your Desire Slice and Go and boil.
  • Serve 

Capsule ingredients for the desserts are;
Cocoa powder, butter, eggs, plain flour and caster sugar

Chocolate brownies
Serves 20

400g caster sugar
225g butter, melted
60g cocoa powder
1 teaspoon vanilla extract
4 eggs
225g plain flour
½ tspn baking powder
½ tspn salt
60g walnut halves

  • Mix all ingredients in the order given using the Desire Kitchen Machine
  • Bake at 180 C / Gas mark 4 for 20 - 25 minutes in a rectangular 23x33cm greased baking tin.
  • Cool, and slice into equal square portions.

Next up; 
Capsule Collection for your friends
Capsule Collection for you and your partner
Photos and recipes courtesy of Russell Hobbs