Tefal le Saucier

Applepie_2

I rang Lakeland HO yesterday to enquire which stores were showing stock and although the customer services agent could see the info, they wouldn't give me the details and said to assume all branches would be sold out. Started phoning around this morning and the first call found Bromley had 3 in stock (2 now) at sale prices. So don't be put off by customer services. Picked up some other goodies too:))

eng_2

Applepie wrote: »

I rang Lakeland HO yesterday to enquire which stores were showing stock and although the customer services agent could see the info, they wouldn't give me the details and said to assume all branches would be sold out. Started phoning around this morning and the first call found Bromley had 3 in stock (2 now) at sale prices. So don't be put off by customer services. Picked up some other goodies too:))

That is really annoying, Lakeland told me every store had sold out! I shall now ring for compensation lol

Applepie_2

I agree. The lady even told me she could see which stores were showing stock. I explained that I'd call beforehand to check if the store still had them (as it tells you to on the branch section of the website) but couldn't persuade her to give me any information. I've read a lot about excellent customer service at Lakeland but this is the second time in a couple of weeks where I've been disappointed (and those are the only two calls I've ever made to this company!) I think it's worth complaining as you probably could have saved yourself quite a bit of money. Good luck.

Mrs_Bones

I saw this in the sale but couldn't afford it till this week, so I was also gutted when I realised it had sold out. I rang lakeland to ask if any of the other stores may still have it that could post it to me as I can't get to them. I must have struck lucky with the customer service person I got because I was told that, no the store wouldn't be able to post to me but they could send one back to the mail order centre which could inturn be sent on to me, he said he'd ring round to see if any stores had any in stock and would call me back in 10 mins. Sure enough less then 10 mins later he rang back to say he'd found me one at a store and it was being returned to them, so would be with me within 2 weeks :j

I'm really can't fault the service I got, it was simply excellent.

organic_wanabe

Morganleyfay - please find Chocolate Brownies recipe below. I made the mixture in Le Saucier from start to finish and it is cooking as we speak. It certainly made it very easy to do so hopefully they'll taste as good as usual but I wont know for sure until tomorrow as I leave them in the fridge overnight to fully set before I cut them. I'll add an edit tomorrow to say how they have turned out but the mixture looked as good as usual. [Edited to say - Turned out fine, but I should have cooked them in the oven for an extra minute or two.]

Chocolate Brownies (makes about 16-20 small ones)

170g dark chocolate
170g butter
300g granulated sugar
3 large eggs
1 tsp vanilla extract
125g plain flour

Pre-heat oven to 160. Butter 8x8" ovenproof dish (I use enamel) and dust with cocoa powder.

Break and melt chocolate and pieces of butter in Le Saucier at either heat setting 2 or 3.
When melted turn off heat and leave for a minute or two.
Then turn on without heat to mix (setting 0) and add sugar.
When that's incorporated, still on setting 0, add the 3 eggs (beaten and with the vanilla extract added) and let it mix a while without heat.
Then add the flour (still on setting 0) and let that incorporate.
Finally pour into prepared tin, using a spatula to remove all the mixture from the Le Saucier.
Bake for around 30 to 35 minutes.
When done a toothpick should come out with crumbs but no batter - if it comes out clean then it's a bit overdone.
Cool well before cutting into small squares.
I rub a knife with butter when cutting so that I don't tear the brownies.
I sometimes decorate the top with white chocolate buttons or nuts if I want to impress.

Enjoy!

organic_wanabe

I have now made scrambled eggs in Le Saucier and I can report that it worked well. I used 5 eggs and it took a bit longer than it would on the gas hob but the big advantage was that it was so easy and I didn't have to stir them and keep an eye on them.

However, I tried porage and gave up as it was taking so long. I ended up, after about 10 minutes, pouring the mixture into a normal pan and finishing it on the hob. I will. probably, try again but next time I might use hot water to start with and see if that quickens the process.

organic_wanabe

I'm going to make a white/cheese sauce this afternoon to top my lasagne. Never done this before in the Le Saucier so I am assuming I use a bit less liquid and add the cheese at the end. Anyone got any tips for me?

I have sauce flour - could I use that instead (meaning I don't need butter) or should I stick to the method given in the book since it is my first time? Also I sometimes make a sauce with philly, an egg and some milk. Any thoughts on whether that would work in the machine?

morganlefay

I always make my white sauce in saucier now, and it's so automatic I can't remember what I do. let's see: melt butter at setting 5, when bubbling add flour (I am always bad at relative flour/butter quantities) add salt/pepper/grated nutmeg. Flour likes to clump round centre of blades a bit but I ignore that and still dont get lumps. Hurl in a bit of milk and leave to get on with it, checking how thick it's becoming. Once it's thickened initially I then just keep on adding milk until it's about the right consistency, let it cook for a minute or two and right at the end add cheese and let it cook a bit to melt the cheese. (Highly difficult and precise as you can see !) I'm not familiar with sauce flour so can't help there - sorry. I am sure Philly would be fine and make a lovely sauce, and as you did the brownie recipe complete with egg OK i imagine that if you let it cool a bit before adding the egg to a white sauce it would be equally delish - not sure exactly how one manages to avoid scrambled egg if adding it to warm things, but I think the secret is how hot the sauce is when you add the egg. If you let it cool a bit I would run some unmixed milk over the top of the cooling sauce (with beater off) so as not to get skin.

I thought I'd post my choc mousse recipe which I'll do later as have mislaid the book !

[Deleted User]

I made the first tomato sauce recipe in the booklet and it is divine. First half we had with fish and a day later, the second half with nut loaf. Absolutely gorgeous

Custard was excellent too

I used to make porridge in my first saucier, just letting it cook while I got the children ready

It is a brilliant machine and I feel like wrapping it in a velvet cloth (only kidding) before putting it in my cupboard as I want this one to last and last

*zippy*

Thanks to those posting what they have used it for and recipes :T Keep them coming. Anyone tried it for Jam?