5 Kitchen Appliances Your Kitchen is Incomplete without

In any household having the right appliances is a must. After all who’d heat up your food or cool the beer cans or get you perfectly grilled sandwiches early morning? Both small and large appliances play an important role in day to day functioning of a household but not every appliance you hear about is necessary. Here are KitchenGuyd’s 5 most important appliances every kitchen needs.

1. Stoves and Ovens

You’ve got to cook daily and thus a stove is simply indispensable. There are plenty of options when purchasing stoves. You can opt for induction, gas or electric stoves. For newbies, an electric stove is ideal as it heats up slowly whereas for professionals induction’s the best choice as it heats up quickly and allows greater temperature control.

If you’re into baking then you can opt for either a convection or conventional oven depending on your experience level but it’s not a must to have an oven.

2. Refrigerator

Like a stovetop, a refrigerator is an absolute must too. You can opt for either a single door or double door refrigerator depending on the family size. Larger units can preserve more food for a longer duration.

High-end models come with additional features and functionality like quick ice dispenser. They are also energy efficient, built using durable materials like stainless steel and designed to stand out.

For those with lots of wine at home can opt for a separate wine cellar to keep it cool, aromatic and flavorsome.

3. Dishwasher

Washing leftover dishes and utensils can be a real chore especially after a house party but with a dishwasher, you’ll save tons of time and effort best utilized on other tasks at hand.  The budget models tend to be noisier and offer fewer controls.

On the other hand, the high-end models come with additional features, save power and water and are noiseless. Also, these dishwashers can clean more dishes and thus ideal for larger families.


4. Ventilation

By ventilation, we are referring to a chimney and yes it is an important part of every kitchen especially if you’ve got tiled walls or granite in the kitchen as it protects them from the sticky fumes and smoke and also keeps the roof from turning black.

You can opt for either an electric or modular chimney and while both perform equally well if you cook with spices more often than not, a modular chimney is our suggestion.

5. Electric Griddle

An electric griddle will come in handy than you’d think especially if you love your breakfast sandwiches or your steak and burgers grilled to perfection. Also, an electric griddle is compact and thus can be stored even in small drawers etc. when not in use.

Its compact design also makes it easy to move around. The top models are also energy efficient and can be used to make even waffles etc.

Electric Griddle

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Durian Cake Fiber Cucur – Elevationspen

When a visit to Jakarta, nan sexy handsome actor is John Travolta Hollywood never forgets to buy her favorite cake. John Travolta’s favorite cake is nothing but traditional cake Indonesia ie Durian Cake fiber Cucur. And when he would return to his country, do not forget John Travolta order Durian Cake fiber Cucur as souvenirs for his family. Like what it like? To the extent that handsome actor and as famous as John Travolta idolized fiber Cucur Durian Cake? Curious is not it?! Just try fiber Cucur Durian Cake Recipe below, secured your tongue, too, swing.

Recipe Credit: bakerycourses.in

Recipes fiber Cucur Durian Cake Ingredients:

  • 300 ml water
  • Durian 3 seeds (approximately 150 kg)
  • 75 grams brown sugar
  • 75 grams sugar
  • salt to taste
  • 250 grams of rice flour
  • Durian paste 1 teaspoon
  • 300 ml cooking oil

How to Make Cake Durian fiber Cucur:

  • Mix water, durian, brown sugar, and white sugar boil until boiling. Remove, strain and set aside.
  • Mix the rice flour and salt. Mix well.
  • Pour sugar solution into the flour mixture little by little while diuleni until blended and sugar solution out for about 15 minutes.
  • Add durian paste, stir until the dough feels light. Allow the dough for 1 hour.
  • Heat 5 tablespoons oil in a skillet over medium heat concave. Pour 1 tablespoon vegetable mixture. Flush-pour oil on the dough.
  • Fry until cooked Cucur (puncture the center of the dough with a skewer to make it easier for a mature shake up the dough evenly.) Remove and drain. Serve.

For 20 pieces

Good luck

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Tips for Buying the Best Pellet Smoker

Choosing a good pellet smoker involves a lot of thinking and deciding. You need to consider several factors before you can finally stick with one model for yourself. If you are new to the whole pellet smoker thing, then you might benefit from considering these few tips when buying the right pellet smoker for yourself:

Price difference

You will find a lot of cheap and affordable pellet smokers if that is what you are looking for but cheap doesn’t mean good-quality pellet smokers. A cheap pellet smoker will rust soon and will break down much quicker than a quality pellet smoker. You need to look for a pellet smoker which won’t break time soon and can be affordable by you. You will find a lot of good-quality pellet smokers under $500 if you are looking for a slightly inexpensive one for yourself.

Good quality construction

Make sure that you buy a pellet smoker which is sturdy and constructed out of good quality materials, it shouldn’t be delicate or too flimsy. It shouldn’t be too heavy either, you will be easily able to gauge the quality of your pellet smoker looking at its joints and stuff. You want a pellet smoker which is durable and easier to maintain.

Temperature controls

This is an important factor to consider when buying a pellet smoker for yourself, you would need your temperature control to include many options so that you can use the pellet smoker for preparing different type of food items. Most smokers will provide you with 180 degrees Fahrenheit to 425 degrees Fahrenheit which is good for grilling, smoking, etc. purpose but if you want to sear your food items or fire-bake pizza, then you need to have more than 500 degrees Fahrenheit temperature option.

Type of grill controller

You can set the desired temperature for your pellet smoker by using the temperature controller. There are different types of temperature controller available in the smoker: PID controllers, Multi-position controllers, 3-position controllers, and one-touch non-PID controller. You should learn more about all these types of controllers before you choose the right pellet smoker for yourself.

Pellet smoker size

You will find pellet smokers available in various sizes depending on your needs and requirements, so you need to determine the area available to keep the pellet smoker and the uses of your pellet smoker. If you are planning to have BBQ parties outside in the backyard, then you would need a large pellet smoker to grill and smoke a lot of items together. If you don’t have a yard, only a small garden where you would like to cook for your family, then you need to consider a smaller pellet smoker.


There are a lot of features available in a pellet smoker, you just need to decide which ones would be useful for your needs. There are features like direct grilling option, secondary cooking rack, programmable meat probes, WiFi capability, and so on. So, take a look at all the pellet smoker features and then go for the one which you need.…

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Pumpkin pie with whipped maple cream

When an abundance of pumpkin is occurring, make pie. Sweet and spicy, smooth and crunchy, buttery and creamy. Enough said. Bake pies, all of the pies.

Pumpkin pie with whipped maple cream

Pumpkin pie with whipped maple cream

2 cups pumpkin puree (steam 500g peeled pumpkin until soft, then puree)
3 free range eggs
1 ½ cups thickened cream
190g brown sugar
1 ½ teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon nutmeg
¼ teaspoon ground cloves
Zest of 1 orange
250g plain flour
110g pure icing sugar, sifted
110g unsalted butter, chilled, cubed
1 egg
Pecan, gingernut layer and nut topping
¼ pucup pecans, toasted and ground
¼ cup crushed gingersnap cookies
½ cup almonds or in season nuts
2 tablespoons Maple syrup
Maple cream
1 cup pouring cream
2 tablespoons maple syrup

Start with the pastry, place the flour and icing sugar in a food processor and pulse for a few seconds. Add butter and process until the mixture resembles fine breadcrumbs. Add the egg and process until the mixture forms a ball. Cover in plastic wrap and refrigerate for 30 minutes.

Preheat oven to 180°C. Once chilled, roll pastry out on a lightly floured workbench and use to line a lightly greased 23cm fluted pan. Place back in the fridge for 30 minutes to chill further. Next make the pecan gingersnap layer by toasting the pecans in the oven for 8 minutes or until lightly browned. Cool and then place the pecans, along with the ginger nut cookies, in a food processor and process until finely ground. Press this mixture evenly onto the bottom and up the sides of the unbaked pie crust. Cover and return the pastry to the refrigerator while you make the pumpkin filling.

Line the pan with baking paper, place the almonds and a drizzle of maple syrup on top of the baking paper and blind-bake for 10 minutes. Take out of the oven and set the nuts aside for later. Increase oven temperature to 220°C. Place pumpkin puree, eggs, cream, sugar and spices in a processor and whiz until smooth. Pour into the tart shell, then bake for 10 minutes. Reduce oven temperature to 150°C and bake for a further 30 minutes. Take out of the oven and sprinkle the nuts on top of the pie, then return to the oven for a remaining 10 minutes. The pie should be just firm when cooked.

Cool, then make the maple cream by pouring the cream into a small bowl and mixing with a hand mixer. As the cream starts to thicken, slowly drizzle in the maple syrup and mix until the consistency you desire. Serve the pie in slices with the whipped maple cream.…

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Rosemary, lemon and pink sea salt Anzac biscuits

Anzac day is a day of remembrance, but I think everyday should be a day to remember and be grateful to the men and women who fought for our lives and country. Every day we should be grateful, for without or services, we would perhaps not be here to bake these incredible Anzac biscuits to share with those we are grateful for. Bake a batch, go to dawn service and share the love.
Rosemary, lemon and pink sea salt Anzac biscuits

Rosemary, lemon and pink sea salt Anzac biscuits

1 1/4 cups plain flour, sifted
1 teaspoon cinnamon
1 cup rolled oats
3/4 cup shredded coconut
1/4 cup castor sugar
1 tablespoon golden syrup or treacle
1 tablespoon honey
150g chopped unsalted butter
1 long sprig rosemary, finely chopped
1/2 teaspoon bicarb soda
1 1/2 tablespoons of water
Zest of 1 lemon
Pink sea salt to taste

Preheat oven to 170°C. Place the flour, cinnamon, oats, sugar, lemon zest, rosemary and coconut in a large bowl and stir to combine. In a small saucepan place the golden syrup, honey and butter and stir over low heat until the butter has fully melted. Remove from heat and mix the bicarb soda with the water and add to the golden syrup/honey mixture. Pour into the dry ingredients and mix together until fully combined.

Roll tablespoonfuls of mixture into balls and place on baking trays lined with non stick baking paper, pressing down on the tops to flatten slightly. Bake for 12 minutes or until golden brown. As soon as you take them out of the oven, sprinkle them with a little salt and share with everyone.…

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Carrot and Orange Whoopie Pie

Carrot and orange whoopie pies with lemon mascarpone filling makes 6-8

Carrot and orange whoopie pies
For the pies
250 g (1 2/3 cups) plain flour
1 teaspoon bicarbonate of soda
1/2 teaspoon baking powder
1/4 teaspoon nutmeg poweder
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon salt
125 g butter
100 g caster sugar
100 g (1/2 cup lightly packed) brown sugar
2 free range eggs
1 teaspoon vanilla extract
2 carrots, grated
Zest of 2 oranges
For the filling
250 g cream cheese, softened
150 g mascarpone
120 g (1 cup) icing sugar, sifted
zest and juice of half a lemon

Preheat the oven to 180ºC. Line two baking trays with baking paper. Into a large bowl, sift the flour, bicarbonate of soda, baking powder, cinnamon, ginger and salt. In another bowl, cream the butter and sugars with an electric mixer until light and fluffy. Add the egg and vanilla and mix until combined.

Peel and grate the carrots. Add the carrot and orange zest to the creamed mixture and mix well. Fold in the dry ingredients. Refrigerate the mixture for about 30 minutes. Using a large spoon, place 16 large scoops of the mixture about 2 inches apart onto the trays. Bake one tray at a time in the middle of the oven for 10–14 minutes, or until the cakes retain a slight dent when touched. Let them cool on the trays for a few minutes, as they will be quite soft, then transfer to a wire rack to cool completely.

For the filling, beat the cream cheese in a small bowl until smooth, then beat in the mascarpone until smooth. Add the sifted icing sugar, juice and zest. Mix until combined. Use the filling to sandwich the whoopies together.…

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