Colour is so important when choosing a kitchen and many of our customers prefer the strength and durability of a grey kitchen such as our Graphite Concrete range This kitchen is all about strength and endurance and the graphite concrete cabinets deliver a dramatic look and feel. Kitchen design and taste is unique to every Urban Myth customer and we have ranges that fit within Pantone’s “Illuminating yellow” colour suggestion as well such as Golden Yellow range This is a very bold design that would suit a contemporary space.
Colour is also an important aspect of cooking, especially now as we are in the midst of a cold and grey Winter here in London. I am not a professional cook, however, over the years I have learnt how presentation is so important when plating up a dish that I have lovingly prepared for family and friends.
I have many “foodie heroes” and one of them who is at the top of my list is Anthony Cotton, the founder and creative force behind Slawfood Anthony’s mission in the kitchen is to teach us all that vegan food does not have to be bland, brown and boring. Anthony has prepared some of my most memorable meals, all plant-based and delicious. I never feel that I am missing out on anything such as meat or dairy after I finish a meal that Anthony has cooked for me.
His dishes are always so colourful and the other important element to his food is texture. I asked Anthony to share three of his top tips with us on how he creates such spectacular dishes. Here is his response:
Textures are so important in any dish, and one of the key elements I look to display in my cooking. They help to keep a dish exciting, without them dishes can be monotonous, and it's a criticism often levelled at plant- based food. It's fairly simple to introduce ingredients that add another dimension of texture and flavour to a dish, such as:
Best tips for an extra crunch:
• Stale bread - so often wasted, but it can easily be turned into delicious croutons. All you need is to cut the bread into cubes and toss with oil, a minced garlic clove, a pinch of salt and a small handful of chopped herbs - lay them on a tray in the oven for 12 mins at 180c
• Vegetable skins - almost always discarded. However, parsnip skins (or most other veg skins for that matter) make tasty crisps by just tossing them with a little oil and salt, spreading them out on a tray with baking paper, and roasting in the oven for c15 mins at 140c.
• Nuts - most people will have some lurking in the cupboard. Just chop them up, and add to a dish or roast them with tamari or harissa to add an extra kick of flavour. Almonds normally take about 20 mins at 160c to roast.
I absolutely love these hints and tips, so simple and great for the environment as well as they use ingredients that would have been discarded. Thank you so much Anthony for bringing some colour and texture into my kitchen.