A good knife is essential when it comes to cooking. Everyone knows this. Otherwise, preparing becomes a drag. Sharpen your knives and you’ll be like, wow! Why did it take me so long? New knives are even better. It’s a life-upgrade – no exaggeration! Using a perfectly sharp knife feels like a mini life-improvement after years of neglecting the issue. So if you like cooking, do yourself a favour and sharpen your knives today. Or get new ones. Viners kindly sent me this cute set of matching Assure Colour Code Knife Block & Board Set, read below what I thought about them with my Viners Knives review!
Viners Knives Review
They are not only colourful for fun (although I love that too), but the colours have a function: the colour of the boards matches with the colour of the knives! You will never use your meat chopping board for veg again and vice versa. This prevents cross contamination and the knife blades are designed to cut the corresponding food item the best way. The blades are also square shaped which is a safety component in the design. The set also saves space sitting neatly together in a little wooden tray.
This is my first set of new knives in the past decade I think, knives last a long time, probably a life time if well made. And what a difference using a new, well-designed knife makes! It really is a mini life-upgrade. This set also comes with a 10 year warranty.
Vegan Kale and Mushroom Pasta with Ginger
I’ve tried them with this simple Vegan Kale and Mushroom Pasta with Ginger recipe – chopping the onions and the kale; mincing the ginger and slicing the mushrooms was a breeze! Much quicker and safer than with my old knives.
This recipe is a very simple and quick vegan midweek meal idea – and although you’d think the Italian pasta and the Oriental flavours don’t really match: they do! They actually make a lovely fusion meal together. Of course, if you feel like it, just swap the pasta for noodles for your own peace of mind.
Simple Kale and Mushroom Pasta with Ginger (Vegan)
- 1 tbsp olive oil
- 1 medium yellow onion finely chopped
- 400 g chestnut mushrooms sliced
- 150 g fresh kale roughly chopped
- 1 thumbsized fresh ginger peeled and minced
- 3 cloves garlic thinly sliced or minced
- 3 tbsp dark soy sauce
- 200 g pasta cooked
- salt and pepper to taste
Cook the pasta till it's andante. Use any type, but I love spirali or similar for this.
Chop the vegetables and fry the onions in a deep pan, maybe a wok. Once they are golden brown, add the mushrooms and the minced ginger.
Lastly add the kale and the soy sauce with it.
Altogether, it won't take more than 20 minutes cooking for the vegetables. The kale softens quickly.
Finally, mix the pasta I and enjoy! It's also nice cold - I tested it!