From providing structure, texture and richness through to binding, giving flavour and providing a golden glaze for breads and pastries, eggs fill many roles when used in baking.
But are they best used chilled or at room temperature?
Silicone bakeware is still a little mysterious to many home cooks. Many of us regularly use silicone spatulas and other kitchen utensils but when it comes to bakeware made from silicone we are a little less familiar with them.
Silicone bakeware is a lightweight material with rubber-like qualities made from a pure form of very fine sand. Not only is it heat-resistant but you can also use it in the fridge, freezer and microwave, which means that it has great versitility - think moulding frozen desserts among other uses.
My experience with silicone bakeware has shown me that it is particularly suitable for baking small/individual cakes and those that are quite delicate in nature (such as flourless cakes) as the flexibility of the pans allows you to easily 'push' the cake out or peel the silicone away once they are baked. Remember though that you won't get the same golden crust you will with traditional metal bakeware.
It is that time of the year again, when we start planning parties and have friends and family over! Entertaining can sometimes be stressful. We've compiled a short list to help you relax and plan the perfect evening.
Read more on the blog.
Don’t be fooled by the word “fat” when we refer to the good fats in avocados. This superfood is not only good for you; it tastes absolutely delicious and can be used as an alternative for foods high in sugar and saturated fats!
The myriad of health benefits gained from the fats and nutrients in avocados – potassium, vitamins B, C, E and K – include assisting in lowering cholesterol and risk of diabetes. So how can we start introducing these magical little fruits into more of our meals without getting sick of them (not that we would)? Read on the blog for some great tricks and tips!
Gluten-free baking is a tricky business. There is no one simple solution or explanation for substituting gluten-free flours for flours that contain gluten in your baking.
The main thing to remember is that gluten-free flours behave differently than wheat flours (and other gluten flours) so don't expect the results to be the same. Your baked goodies will be different. Often they won't resemble the 'classic' version that is made with a gluten flour, but that's OK and the sooner you let go of any 'expectations' of how your gluten-free baking should 'be' the better.
The following list is simply an introductory guide to four of the main gluten-free wholegrain flours available and when and how they are best incorporated into your baking. These wholegrain flours provide bulk, body and structure when used in baking but are also best used in conjunction with what's known as gluten-free 'white flours' or 'starches' (such as arrowroot, cornflour, sweet rice flour and potato starch just to name a few) - but more on this another time.
Read more on the blog.
2014 is an incredibly exciting year for us at Wiltshire. We have re-launched our website, we can now catch up on Facebook, share images on Instagram and get creative on Pinterest! Most importantly, we are now able to join the conversation... with you!
As a brand that has been around for over 75 years, that is exciting!
Let's talk, share ideas, inspiration and how you are heroes in your kitchen... everyday!
We are here for you, just like your Staysharp knife that your mum handed down to you when you first moved out of home.
You have known us throughout generations and we cannot wait to get to know each of you even more. Tell us what you love to hear about, what your tricks are when you cook in the kitchen, how you manage packing lunches, the school dropoff and preparing a yummy dinner for the family!
We will have blogs, recipes, news and also share our new products on here. So come back and visit or join us on Facebook. Thank you for visiting us and enjoy exploring our new site!
We are very excited to announce that Wiltshire has a new brand ambassador. Anneka Manning. Anneka, the powerhouse behind BakeClub, has formed a partnership with Wiltshire.
With her confident, no-nonsense approach to baking and her infectious, warm personality, Anneka brings all the right ingredients to Wiltshire, an everyday hero for the people in her life - the constant heartbeat of every home.
Anneka, BakeClub and Wiltshire will work together to share tips, recipes, product knowledge and just have fun baking. Through Anneka's BakeClub hands-on classes you will get to experience the best kitchenware products from Wiltshire.
"An iconic Australian brand, Wiltshire has been synonymous with quality, reliability and value for money for over 70 years," said Anneka in a recent issue of BakeNews.
Read more on our blog.
Wiltshire Staysharp Knives are a fantastic knife sharpening systen which ensures your knives are sharp every time you use them.
This year we are getting colourful.
With a new colour coding system to help you easily recognise each knife in your drawer, not only will you find your knives easier, but they will brighten up your kitchen! Keep an eye out in stores for this new colour range.
There’s nothing better in winter than a soul-warming pudding for dessert. This delicious crumble pairs in season apples and rhubarb with frozen blackberries – a memorable match. This is one dessert you will come back to time and time again. (Leftovers are pretty good for breakfast when topped with natural yoghurt!)
Recipe from Anneka Manning of BakeClub