I’ve always wondered how it’d be like to redesign my kitchen. It already is the most used room in the house since I spend so much time in it. Right now, my kitchen looks like it is trapped in the 90’s compared to the rest of my house. Especially, with Alexa on my dining table. Then, as I was surfing the net for ideas and I came across this interesting site.

Every consumer on the face of the earth keeps adding more and more things to their homes. I know nobody can stand in the way of tech but I still have my old PS1 lying around in my attic. So, clutter is becoming a real issue. This is exactly why a minimalist design of a kitchen really appeals to me.

Here’s a snippet of the post I read.

minimalist-kitchen-desgin-Minacciolo

Start 2017 with a minimalist home

 Written by Andrea Davis

There are many ways to create a minimalist home in 2017. Here are a few tips to help you create a clutter-free living space for the New Year:

 

Be creative with storage

Look for creative ways to improve the storage situation in your home so that you can keep important items without having your house look like it’s overrun with clutter.

This could be as simple as purchasing and assembling sliding drawers that use up the wasted space under your bed. You could also speak with a contractor about installing new cabinets in your kitchen.

 

Build catch-all shelving for common spaces

One of the biggest problems facing homeowners is shelf space. You can improve the look and feel of your living room or other shared spaces by constructing catch-all shelving. Additional shelving allows you to put books, photos and other decorative items in one place. Extra storage will help you avoid clutter and clogged drawer space.

 

Remodel the kitchen with an island

A kitchen island will help you cut the clutter in your home. Minimalist kitchen islands offer smart storage for pots and pans and provide a centralized place to prepare and serve meals for yourself, friends and family.

 

Decorate with white

There’s nothing more minimalist than using white and neutral colors to create a spacious feel in each room. You can achieve this look with white sheets, pillow cases and throw rugs. You can also overhaul all your home’s decor with a white or neutral flair.

 

Eliminate the clutter by donating

There are a few ways to boost your minimalist approach without spending money. Compile your old clothes, extra kitchen items and unused electronics and donate them to your local Salvation Army or other charity.

Here are a few ways to get started decluttering:

Hang up clothes in your closet with the hangers facing out. As you go through your wardrobe in the weeks ahead, the items with the hooks still facing outward aren’t getting much love and might be a perfect item for donation.

Look for multiples of kitchen items. Having more than you use just takes up space. Collect unused or extra kitchen items and donate them to your local charity or Salvation Army.

Decluttering your home in 2017 won’t happen overnight. But with a determined effort, you can make sure to enjoy a minimalist home setting in 2017.

 

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I love great food, and I enjoy cooking them. My best tip about cooking to anyone is always make sure that you have and use the best cookware available. This is the best piece of advice that you can get from any chef. I have used and read about cookware set reviews for gas stoves 2016 and I am here to share my experience.

The first cookware set I would love to introduce is the Rachael Ray Hard Anodized Nonstick 10-piece Cookware Set. This is an outstanding cookware specifically made for gas stoves. It is a beautifully designed, well crafted and durable 10-piece cookware set. The deep black exterior color of the pots and pans make them ideal for gas stove use. I have used the cookware set several times this year and it is ideal for every cook, either you are a professional cook or a stay at home mum. The pots and pans are made of anodized aluminium and have silicon handles. They are made for maximum cooking efficiency.

The second cookware set I would love to write about is the Calphalon Contemporary Stainless 13-piece cookware set. This cookware set is an impressive collection of pots and pans that will offer you maximum cooking efficiency as well as add beauty to your kitchen. This cookware set has a set of pans and pots of varying sizes ideal for everyday cooking. All the pots and pans in this cookware possess aluminium cores, thereby enabling quick heating, good heat distribution and retention. The pots and pans are safe and comfortable to use.

Finally, I would love to talk about the Cuisinart 77-10 Chef’s Classic Stainless 10-Piece Cookware Set. This attractive cookware set consists of pots and pans of various sizes. Their inner core is made of aluminium for good heat retention and distribution and they have solid riveted handles. This cookware set offers maximum cooking efficiency and they are compatible with other kitchen machines like microwave ovens and dishwashers.

Do you have any better recommendations ? I’d love to hear about it. But, I’m not going cookware set shopping any time soon. Well it’s better to be in the loop than left out. Do share in the comments section.

tuna-and-goat-cheese-empanadas
This recipe is for a tuna and goat cheese filling which is still a typical filling from the region as some of the earliest versions of the dish were made with fish, and in particular tuna, which is commonly found in Spain thanks to its extensive coastline. This recipe makes the smaller, bite size versions of the dish which are called ‘empanadillas‘. These little Spanish pies are therefore great party food and can even be taken on picnics and eaten cold.

Empanadillas are one of the main players in Galician gastronomy. Throughout the region one can find many variations and it is said that every Galician family, bar and restaurant claims to have the best recipe for empanadas. So make sure to go and try all the different types if you ever visit Spain!

The history of these mini Spanish pasties is actually closely linked to the Moorish occupation of Spain back in medieval times. It is believed that the Spanish version of the dish actually derives from the small Arabic pies called samosas. The large version, empanadas were first mentioned in a Catalan cookbook called ‘Libre del Coch’ which was published in 1520 by Ruperto de Nola who wrote about empanadas with seafood fillings.

The word empanada comes from the Spanish verb ’empanar’ which those of you who study Spanish abroad will know means to wrap or coat in bread, referring to the way the Spanish pie is made.

Empanadas have also become very popular in Latin America which is thanks to the large number of Galician immigrants who settled on the continent. The empanada gallega is therefore quite easy to find in many countries across South America, and many countries have their own versions of the dish.

The beauty of empanadas is there variety and there are a number of different fillings that you could try out. Tuna and Goat’s cheese is a great filling for these empanadillas as tuna is a typical fish which is eaten Spanish and especially in Galicia. Goat’s cheese too is traditionally a very Mediterranean food and compliments the fish well. So if you are holding a Spanish or Mediterranean dinner party, why not make these cute little Spanish pies.

INGREDIENTS

  • 1 tbsp olive oil
  • 5 tbsps minced onion
  • 6 oz. canned tuna (preferably in olive oil)
  • 4 oz. goat’s cheese
  • 3 oz. pimento-stuffed olives, chopped
  • 5 tbsps toasted pine nuts
  • 5 tbsps capers, chopped
  • 1 tsp paprika
  • Salt and pepper to season
  • 2 cloves of garlic, peeled and crushed
  • 16 oz. of puff pastry (defrosted if bought frozen
  • Serves 6-8

 

Heat up the olive oil in a frying pan over a medium heat. Add the onion and garlic to the pan and fry for around 5 minutes or until they are soft. Remove the pan from the heat and set to one side.

Using a fork mash up the tuna with the onion, garlic, goat’s cheese, pine nuts, salt, pepper, paprika, pimento-stuffed olive and capers in a bowl. Leave to one side.

Roll out the puff pastry on a floured surface so that it is about half a centimetre thick (⅛ inch). Using a cookie cutter that is about 8 centimetres (3 inches) in diameter, cut out as many circles of dough as possible, re-rolling the dough as necessary.

Take each dough circle and cup in your hand. Spoon about 1 teaspoon of the filling into the centre of the dough circle. Brush the edges of the dough with a little water and the fold the dough over to form a semi-circle shape. Pinch the edges of the dough together and press them down with the back of a fork.

Place on a baking tray and then bake for 15 minutes in a medium-hot oven. Remove and brush the tops of the pasties with beaten egg and then bake for a further 5-10 minutes or until the tops of the empanadillas are golden brown and crispy.

Remove from the oven and serve hot or leave to cool and then serve.

Adapted from SpanishFood.org

morteruelo

Morteruelo is a rich and ancient dish from Cuenca, a province of Castilla– La Mancha, east of Madrid. It is a pâtélike spread of game meats, usually served during winter on toasted bread. Since Castilla– La Mancha is large, variations of this recipe exist in different areas. In neighboring Albacete Province, for example, there is a similar dish known as ajo mataero, and in La Solana, in Ciudad Real Province, the local version is called ajo pringue. What these dishes have in common is the slow cooking of the meats and the addition of torta, the local flatbread, to make a robust nourishment for shepherds.

Today, the recipe has been revived and is widely served in restaurants specializing in traditional cooking. I usually make morteruelo when I expect a large number guests on a given day. But if you don’t finish it at a single sitting, you can refrigerate the leftovers for several days.

INGREDIENTS

  • ½ hare or 1 small rabbit, about 3 pounds, cut into 8 pieces
  • 1 partridge, about ¾ pound, cut into quarters
  • 1 pound boneless pork loin, in a single piece
  • ½ pound jamón serrano
  • 1 ham bone from a dry-cured ham (optional)
  • Salt
  • Freshly ground black pepper
  • ¾ pound pork liver, in a single piece
  • ⅔ cup olive oil
  • 8 cloves garlic, peeled
  • ½ pound bacon, finely chopped
  • 1 teaspoon ground cinnamon
  • 1 heaping tablespoon sweet pimentón
  • Pinch of ground cloves
  • Pinch of caraway seeds
  • ½ pound country-style bread, thinly sliced and toasted

In a large stockpot, combine the hare, partridge, pork loin, jamón serrano, and ham bone, if using. Season with salt and pepper, add cold water to cover, and bring to a boil over high heat, skimming off any foam that forms on the surface. Decrease the heat to medium-low and cook, skimming as needed, for 1 ½ to 2 hours, or until the meats are tender. Add water as necessary to keep the meats covered while cooking.

Scoop the meats out of the pot and set aside to cool to room temperature. Strain the cooking liquid through a fine-mesh sieve placed over a saucepan and reserve. When the meats are cool, remove and discard any bones. Shred the meats into fine pieces and set aside.

Bring the reserved cooking liquid to a boil and add the pork liver. Season with salt, decrease the heat to medium, and boil gently for 15 minutes, or until the liver turns pale. Lift the liver from the pot and let cool to room temperature. Strain the cooking liquid again and reserve about 4 cups. Grate the cooled liver on the large holes of a handheld grater and reserve.

In a large sauté pan, heat the olive oil over medium heat. Add the garlic and sauté, stirring often with a wood spoon, for about 5 minutes, or until golden. Remove and discard the garlic. In the same oil, fry the bacon over medium heat, stirring often, for 5 minutes, or until lightly browned. Add the cinnamon, pimentón, cloves, and caraway seeds and stir well. Add the shredded meats and grated liver and sauté, stirring occasionally, for 5 minutes, or until well blended.

Add the 4 cups reserved cooking liquid, mix well, and cook over medium heat for 15 minutes, stirring frequently. Slowly add the toasted bread a slice at a time, breaking it up with the wooden spoon until completely incorporated into the rest of the ingredients. Cook and stir for 10 minutes longer, or until the mixture acquires a smooth, creamy, pâtélike texture.

Serve at room temperature.

This dish is best with classic picos breadsticks. Click here for the recipe.