Months into quarantine, cooking at home has been a necessity, a hobby, and for many, a rediscovered passion. With cooking as a top priority, it’s a task that requires creativity and reliable kitchenware to make every dish not just enjoyable for the whole family but for the budding home chef as well. Living in the new normal has surely spiced up culinary adventures that were once forgotten because of our busy schedules. Now, however, is a time of rediscovery—a time of learning, brushing up, improving, and experimenting with new and traditional dishes. Take it up a notch and upgrade your home-cooked meals with easy recipes that you can easily integrate in your weekly menu.
The natural wok that only gets better in time
Aim for the best quality cookware for consistent flavorful meals and an overall convenient cooking experience. Whip up a delicious serving of Garlic Shrimp Pasta with the BEKA NOMAD WOK. Made with pure and high quality carbon steel, it is free from PFOA, PTFE, and other chemicals. It features a healthy 100% natural non-stick layer that only gets better in time—the blacker the pan gets, the better the non-stick properties work. Ideal for high temperature frying of meat, fish, and vegetables, you can achieve rich grilled taste with golden brown searing lines while maintaining the dish’s nutritional values. Moreover, its superior Acacia wooden handle ensures long-lasting durability and authentic design that stays cool-to-the-touch even through high-temperature cooking. This wok is suitable for all hobs, including induction.
Learn how to season your BEKA NOMAD WOK for better non-stick properties by watching this short tutorial.
Garlic Shrimp Pasta
Serving size: 4-5 people
- 500 g Doña Elena Al Dente Linguine
- 2 tbsp Doña Elena Pure Olive Oil
- 1/3 cup butter
- 4 cloves garlic, minced
- 1 tbsp red chili flakes (optional)
- 1/2 kilo medium shrimps, peeled, tail on
- 1/2 cup Doña Elena White Wine
- 1 cup cherry tomatoes, sliced in half
- 1 pc lemon; juiced, zest grated
- 8 cups baby spinach
- 1/4 cup parsley, chopped
- salt and pepper, to taste
- Cook the Doña Elena Al Dente Linguine according to cooking instructions on the packaging.
- In a Beka Nomad Wok, melt the butter together with 2 tablespoons of Doña Elena Pure Olive Oil over low heat. Stir occasionally until bubbles subside and color starts to turn light brown.
- Sauté garlic until fragrant. Pour in the wine and let it reduce for a minute.
- Add the shrimps and remaining ingredients. Cook until shrimp has turned pink. Toss in the cooked pasta to coat. Remove from heat and serve warm.
A stylish blender with amazing features
Bake with ease using CUISINART SMART STICK® POWERTRIO™ HAND BLENDER. Complete with multiple home-cooking essentials, it’s an all-in-one tool for blending, beating, shredding, slicing, chopping, grating, and mixing. With just a touch of a button, you can easily whip up delicious home-made muffins by navigating the hand blender’s multiple features including a chopper blade, a slicing/shredding disk, and a Chef’s whisk attachment. Keep all ingredients neatly prepared with its stainless steel blending shaft and a 4-cup food processor. Designed for convenience, this fool-proof tool is also made with dishwasher-safe attachments and a wipe-clean handle. Now, both seasoned and neophyte cooks can create sophisticated dishes minus the hassle. Just one ultra-reliable hand blender is all you need to prepare your next tasty meal.
Zucchini Spice Muffins
Serving size: 6 large muffins
- Nonstick cooking spray
- 1/2 cup toasted, cooked walnuts
- 1 medium zucchini (about 8 ounces), trimmed and cut to fit the feed tube of the work bowl
- 1/2 cup packed light or dark brown sugar
- 1 large egg, lightly beaten
- 3/4 cup unbleached, all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon table salt
- 1/3 cup vegetable oil
- 3/4 teaspoon pure vanilla extract
- Preheat the oven to 375 degrees Fahrenheit. Lightly coat a 6-cup regular muffin pan with nonstick cooking spray reserve.
- Insert the chopping blade into the work bowl. Add the toasted nuts and pulse until chopped. Remove and reserve.
- Replace the chopping blade with the shredding disc. Shred the zucchini, and then remove to squeeze as much of the liquid out of it as possible (you should end up with about 2 cups of shredded zucchini). Reserve in a large mixing bowl.
- Add the brown sugar and egg to the shredded zucchini; mix to fully combine. Add the remaining ingredients and mix to just combine. Spoon evenly into prepared muffin cups.
- Bake in the preheated oven for about 25 minutes, or until a cake tester inserted comes out clean.
Good food is key to bringing people together. As your daily routine continues, so does your adventure of creating home-cooked meals straight from the heart. Press on towards rediscovering your culinary passion with more delicious dishes made with kitchenware that are designed for guaranteed reliability.