Plates For Pedro’s Kitchen

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Posted on 27th April 2011 by admin in Kitchenware

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Plates. They’re round. Therefore they’re the best invention since loads of other round stuff like the wheel, the Wagon Wheel (best biscuit ever) and loads of other things like 10p coins and the planet earth.

Yes – round is a design classic.

Here at Pedro’s Kitchen we’re not exactly fussy about things – it’s a laid back kind of a place where you can fry up some breakfast, maybe chill out witha kebab from the local takeaway, or exercise your culinary skillz and make some spag bol. Orthorexics we ain’t.

But we do care about the general ambience of the kitchen – music, lighting, flooring, etc all go to make the experience here the cosmically nourishing phenomenon that it is. And one thing you need when you break bread is decent plates. Denby Linen is an example of the kind of plate we like here – well designed, round (and let’s face it square plates aren’t round) and well finished.

Once you’re sorted for plates, all you need is some great food to pile onto them. Chips for me, please!

Pedro’s Kitchen Heroes #1 Marco Pierre White

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Posted on 21st April 2011 by admin in Celebrity Chefs |Uncategorized

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Have you been watching the latest series of Masterchef? It used to be required viewing here at Pedro’s kitchen, but lately it’s just got a bit too heavy going to watch – nothing wrong woth the contestants, it’s more to do with the way the show is presented. They need an M-P W, that’s what they need…

Pasta sauce needs quality cookware

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Posted on 20th April 2011 by admin in Pedros Best Recipes

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Pedro’s Kitchen – the official spaghetti bolognaise. So delicious it should be sold in jars worldwide. Well, in truth it’s not a Pedro original recipe but this one from an old copy of the Guardian, with a couple of tweaks here and there:

Red wine will work just as well as white
Cheap tinned tomatoes are fine – no need for passata
A drop or two of soy sauce and or Tabasco won’t go amiss.

And there you have it. It takes hours to cook though, so the Pedro bolognese only gets made very occasionally. Apart from good quality ingredients and a decent garlic bread starter, the other must have is a decent pot to cook the ragu in. If you’re cooking to a standard that the Europeans would approve of, then Le Creuset, Prestige cookwear, or one of the quality makes are the only thing that will do – I believe some of the sleb-chefs like Jamie Oliver now do their own signature ranges but I ain’t tried ‘em – if any of y’all have then please let us know in the comments.