Recently I was given a great bundle of Russell Hobbs products to play with and fun I have had! There are 3 fabulous products I want to talk to you about today that make mummy life that little bit easier and a whole lot nicer. Heres the run down on the heritage kettle, colour control multi processor and the colour control 3-in-1 stick mixer. As well as some super yummy recipes for you to enjoy too!
Opening the box of this babe was pure joy; a ruby red kettle to sit on my bench top to give us forever flowing perfect tasting tea and that is does! The heritage kettle is super quiet, looks elegant and the handle, well my husband and I cant stop raving about it! Its an absolute winner; a mummy-must have this mothers day! The below recipe comes from the russell hobs team and it is to die for, drink it hot, warm or cold, always delicious!
RECIPE: Iced Ginger Mint Tea By the Russell Hobbs team
Prep time: 5 mins (plus cooling 2 hours)
3 Green tea bags
3 cups boiling water
1/2 cup mint leaves
3cm fresh ginger, peeled and sliced
1 tbl honey
Lemon Slices to serve
Place the tea, mint leaves and ginger in a large tea pot. Pour in 3 cups of boiling water and let steep for 5 minutes.
Remove tea bags and leave cool to room temperature. Strain the leaves and ginger, stir in the honey and transfer to a large jug.
Refrigerate for at least 2 hours and serve in glasses over ice with a slice of lemon.
THE COLOUR CONTROL MULTI PROCESSOR
A food processor is a mums best friend and this one is great with its sleek design and very simple to use controls. The colour control range is a brand new range to russell hobbs; its bringing simplicity back with a bit of pop! 4 speeds equal 4 colours and each colour has its job whether it be chopping, blending, grating or pulsing, it does it to perfection. It also comes with a blender attachment for smoothies! Below is a simple, but let me tell you > AMAZING, recipe for fresh homemade pesto to make in your russell hobbs colour control food processor. This recipe is so delicious! I’m warning you now, once you start nibbling on this one, you wont stop!
RECIPE: Wild Rocket Pesto by the Russell Hobbs team
Prep time: 5 minutes
1/2 bunch Continental parsley, leaves and stems
3 handfuls of rockets
100ml extra virgin olive oil
2 cloves garlic, crushed
100g pine nuts
100g parmesan cheese, grated
1/2 tsp salt
1 tsp black pepper
Place all ingredients into the food processor bowl and pulse (red) until combined to your desired consistency. If you are after a smoother result, just pulse (red) for a little longer until you have your desired consistency.
Tip: Serve tossed through warm pasta, on bruschetta or as a dip.
THE COLOUR CONTROL 3-IN-1 STICK MIXER
Another great addition to the russell hobbs range and a perfect addition to a mum’s kitchen. Stick mixers are handy at the best of times to mix up your big batches of soup but this little whopper does more than pureeing soups, The Colour Control 3-in-1 hand blender comes with a large 1000ml beaker, whisk and a 750ml chopping bowl. This means it is great for blending, whipping, chopping, pureeing and more. With its great stream line look it sits very nicely on any bench top.
Get your salsa on below with this bit of delicious-ness! Have you ever made homemade salsa? Its super easy with the Colour Control 3-in-1 hand blender!
RECIPE: SALSA by the Russell Hobbs Team
1 long green chilli, halved
1 red capsicum, cored and quartered
1 small red onion, halved
1 garlic clove, chopped
Zest of 1 orange
1 lime, juice only
1 Tbl Red wine vinegar
1/2 cup extra virgin olive oil
1 tsp raw sugar (or honey)
1 punnet cheery tomatoes, quartered
1/2 small bunch fresh mint leaves
1/2 bunch fresh coriander leaves
Salt and Pepper
1. Place the red capsicum, red onion and green chilli in the chopper bowl and pulse on speed setting 3 (green) until roughly chopped. Remove ingredients, place into larger bowl and set aside.
2. Place sugar, cherry tomatoes, garlic, orange zest, lime juice, red wine vinegar, mint, coriander and oil in the chopper bowl and chop on speed setting 3 (green) to conbine. Pour mixture over capsicum, onion and green chilli, season with salt and pepper and let the mixture sit for 30 mins to infuse flavours. Serve with barbecued meat, corn chips or crusty bread with guacamole.
Tip: Add extra chilli if you like it hot!
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