Coffee Reviews

What Kind of Drip Coffee Maker is Best, Flat Bottom or Cone Shaped?

Coffee lovers never compromise with the taste of the coffee they drink. To make sure that they are sipping the finest coffee, there are many measures they take to maintain a great taste. Most of the users like an automatic drip coffee maker because it comes with several great advantages that other type of coffee makers doesn’t provide. You can avail the best drip coffee makers in the market and trust it to provide you with good quality of the coffee.

However, a major differentiator in the drip coffee makers is the filters you use. There are two main filters which are flat bottom and cone shaped both of which have their own set of pros and cons. If you are someone who uses an automatic brewer, the best choice for you must be the cone shaped filter. Let’s see the detailed review of the Melitta 10-Cup Coffee Maker which is considered as one of the best drip coffee makers with a cone shaped filter.

Review of Melitta 10 Cup Coffee Maker

Below is the detailed review of the Melitta 10 cup coffee maker which will help you in making the decision of its purchase.

Exceptional Settings

The machine comes with some exceptional settings and configuration abilities. You can find all the regular settings along with some other useful ones which will help you in making coffee which tastes great. There are various programs in the machine as well which is just to ensure that you can make a good cup of coffee with the least efforts. Source CoffeeDX

Modern Features

All the modern features are provided in the machine and this is the reason why it is called as one of the best drip coffee makers. If you leave it unattended for sometime, it can shut off automatically without anyone’s assistance which is a great safety feature. You will also find a feature where you can pause the machine to serve the coffee. The availability of such features is great for a coffee maker like this.


Cone Filter

Since this is a machine which is popular for its cone filter, this is a great advantage to have. Cone shaped filters allow you to filter the beans to a little finer than granules which is what most of the people prefer. It is an automatic coffee machine and thus, the cone filter is perfectly suitable for it.

Durable Body

The stainless steel body of the machine is robust and looks beautiful. It is easy to clean from the outside as well as from the inside. The parts are constructed in an ergonomic way and it would look great on your kitchen. Although the machine is not too compact, it is not huge either. If you have a decent amount of space, you can easily accommodate it.

Pros of Melitta 10 Cup Coffee Maker

  • The cone shaped filter provides a good taste of coffee since it enables a better coffee extraction.
  • It can make 10 cups of coffee at once which will be sufficient for your whole family.
  • Multiple types of settings are available for those who want to customize the process.

Cons of Melitta 10 Cup Coffee Maker

  • There are some problems with the temperature settings and at times, it can result in a bitter taste.
  • The coffee filter and the water tank are separate so it can be awkward to open both at times.

The Last Words

As we have seen the detailed review as well as all the pros and cons, it can be said that this is probably among the best drip coffee maker that comes with a cone filter.

German Recipes

Frikadelle (Danish Meatball) Recipe from Chef Ebsen at Madsen


Frikadeller are the Danish national dish and very easy to prepare and make.  Frikadeller are flat, pan-fried meatballs.  The base is pure pork minced meat. The pork makes the meatballs really tasty.  But you can add or supplement with veal or beef too. A couple of popular version is 1/3 pound pork, 1/3 pound beef, 1/3 pound veal or just a pound of pork.


  • 500 g minced pork shoulder
  • 500 g minced veal
  • 200 g finely chopped onions
  • 20 g salt
  • 3 g  black pepper
  • 300 ml. sparkling water
  • 200 g plain flour
  • 3 eggs

Cooking Method:

1. Mix the veal, pork, onions, salt and pepper for approx 5 min with a hand mixer.

2. Add the eggs one at a time, then add the flour and mix for a few minutes

3. Then add the sparkling water and put it in the fridge for 1-2 hours

4. Take to spoons, some hot water in a bowl, put a frying pan on the stove and heat it up,

5. Add some clarified butter or oil to a pan.

6. Take the spoons and dip in the water, then take the meat and form it in to a round ball at the size of eggs. This is done by moulding the shape with the spoons.

7. Fry them on the pan until they are golden and the cure temperature is 75 degrease.

8. At Madsen these were served with a creamy potato salad and some rye bread and pickled cucumber.

If you have leftover frikadeller, it is great to eat the next day.  The Danish Frikadelle tastes great cold.  A popular way to eat the frikadeller cold is on a Danish open face sandwich,  This is made with rugbrød with red cabbage or pickles slices.  Danes don’t waste their food.  So, the side dishes from the evening before usually gets used on the open face sandwich.


Bolivian Recipes, Food, Recipes

Lengua Entomatada (Tongue in Tomatoe sauce) – Bolivian Recipe


Not a fussy child by any means, I did draw the line at some things, and watching my mother scoop another layer of dirty scum off the cows tongue boiling way on the stove I knew I was in trouble.

“But mum I hate tongue!” was usually my response as I fled the kitchen in tears, much to the delight of my sister who loved the stuff.

Unfortunately for my sister things changed. After many a long day cycling in the Andes,  where tongue was almost always on the menu in the small hillside restaurants I pulled into, I know love the stuff.  The only problem is finding tongue in a restaurant, let alone a shop, in this country is almost impossible these days.

In England our bovine diet is almost totally limited to what supermarkets determine are ‘the finer cuts’ and so you can imagine my delight when I found tongue on the menu of Parrilladas del Sur, a Bolivian cafe hidden in the gloom of The Old Kent Road. If you ask your butcher nicely they should sell you an ox tongue for a few pounds so here is a recipe so you no excuse but to give it a try.

Ingredients Required:

  • 1 beef tongue
  • 4 fresh tomatoes (one tin)
  • Salt and pepper to taste
  • Half an onion finely chopped
  • Three cloves of garlic, finely chopped
  • Bacon dripping or cooking oil
  • Cilantro/Coriander, finely chopped

Cooking Method:

1. Cook the beef tongue in boiling, salted water until tender (about three to four hours) removing any scum that builds up on the surface with a slotted spoon.

2. Remove the tongue and when cool enough to handle remove the skin and cut into thin slices

3. Now peel and dice the tomatoes, garlic and onions and sweat in a little bacon dripping (cooking oil will do) for 10 to 20 minutes until sticky and rich. Season well.

4. Place the sliced tongue ion a serving dish and our over the sauce. Sprinkle with fresh cilantro and garnish with some diced red onions and fresh diced fresh tomatoe.

5. Serve with rice  and boiled potatoes.…

Restaurent Reviews

Cambodian Restaurants Review


There is an old proverb used in South East Asia to describe the work-ethic of the countries Vietnam, Laos and Cambodia.

The Vietnamese plant rice
The Cambodians watch it grow
The Laos listen to it grow”

And having cycled in all three countries I can vouch for its accuracy. Vietnam is a roaring tiger economy where you are never too far from the hammer and grind of construction and commerce. While its lethargic neighbor Laos is totally horizontal in its outlook.

Cambodia sits quietly between these two South East Asian extremes and its geographical location means it shares perhaps the best attributes of its neighbours.  Walking into the unassuming surrounds of Lemongrass in Camden, on a cold night in early January, I was reminded of their charm.

In no apparent rush, a few days after the traditional ‘twelfth night curfew’ the tinsel and baubles were only slowly coming of the ceiling. Lazy black and white stock photographs of dogs balancing teacups and elephants teetering on diving boards hung from the walls. And the usual dusty suspect of Malibu, Baileys and Tia Maria sat on a glass shelf with a couple of street-stall Buddha’s and a lucky Thai cat waving in time with a battery-powered wall clock that was suitable slow. But like all the best places to eat you don’t visit this modest Cambodian restaurant for its décor. You visit for it’s food and the chance to get a real taste of Cambodia.

Head Chef Thomas was born in Cambodia. He left in 1969 to study in London, but still talks with a fondness, at times verging on sadness, about his childhood growing up in the countries capital Phnom Penh.

“It was brilliant! ”

he replies when I ask him about the food he remembers as a child.

“Just brilliant”

Growing up in Phnom Penh in 1960‘s Thomas remembers the beauty of the riverside city he grew up in. When a sweeping promenade along the banks of the Mekong awarded the city a reputation as ‘The Paris of South East Asia’

“One thing you can thank the French for is the beautiful city and the food! On one side of the road there were plam trees. And on the other mangoes. Everyday we ate fresh fruit”

Talking while working calmly over eight roaring gas rings above a stove sunk in a water bath that heat eights well oiled and shiny woks, Thomas stops to chop and dice before immaculately plating up another order that is ferried out to the half dozen tables filling with customers. At at our table our guests are thirsty and hungry.

Tiger beer bottles are starting to litter the table (Angkor is still unavailable in the UK Thomas assures me). Some stock prawn crackers and a dozen ordinary spring rolls have vanished, but that is where the ordinary ends. As is tradition in Cambodia all food is shared from the center of the table and soon perfectly garnished plates and bowls land on our table.

A fragrant Cambodian soup is spooned into bowls, its ginger and coriander scented stock clearing to reveal plump prawns and chunks of pineapple. Bite-sized leek cakes dipped in chili and soy provide a crisp initial bite followed by a soft inside full of flavor; Finely sliced Buddhist cabbage comes bundled in bouncy mounds that have barley touched the sides of a hissing wok before being splashed with lime juice, white pepper and fish sauce. And a refreshing salad of shredded mango is so perfectly dressed with a hint of chili, lime juice and fish sauce that it transports me straight to a sweltering street corner in Phnom Penh via some kind of taste bud time machine.  Plates of asparagus tips and plump mushrooms sautéed in garlic, butter and cracked black pepper are an obvious homage to Cambodia’s colonial masters, the French, but the ‘Pièce de résistance’ of this Franco Cambodian fusion is yet to come.


Before the French colonized Cambodia in the 1870’s there was little evidence that the Khmer people ate beef. As rice growers and fresh-water fishermen, there was already plenty of food to choose from and the only meat in their diet came from hunting wild animals such as deer and wild pig. Cattle were far to valuable to this agricultural society as tractors and transportation to be eaten, and thus the cow was and still is held in high regard in Khmer folk law.

But, when an invading European power comes onto the scene with a lust for bovine home-comforts things change. This new demand meant cattle were soon being bred for the table and it wasn’t long before local cooks were cooking with beef. In Vietnam this carnivorous introduction led to the birth of ‘Pho’. A noodle soup of rich beef stock, not dissimilar to the French ‘pot au feu’, now the national dish of Vietnam, but in Cambodia they developed Beef Lok Lak, an unctuous dish made from diced beef wok-seared in that most wonderful of French creations, butter! And this is the dish Chef Thomas has down to a fine art.

Perfectly marinated chunks of beef, tossed in a butter-drenched piping hot wok are served still sizzling on platters garnished with diced tomato and onion. The meat is unfathomably tender, the seasoning spot on and the clever use of butter combined with a tangy dip of black pepper and lime juice is a master-stroke and the cry from our table is “more Lok Lak please!” closely followed by the hiss and flash of Thomas’s wok.

Lemongrass is worth a visit for the Lok Lak beef alone, but coming to our table at the end of the meal armed with two tidy stacks of banana fritters flambéed in Grand Marnier, Thomas provides a suitably impressive end to our Cambodian feast. Suitable because his whole operation is nothing short of impressive. Thomas is a one-man show and watching him at work it is clear he takes a quiet pride in what he does. Thomas’s cooking is a celebration of Cambodian food as he remembers it in the 1960’s. A time when Cambodia was the jewel of South East Asia. Envied the world over for it’s magnificent Watt’s and temples. It’s unrivaled craftsmanship and beautiful riverside capital. Its fertile red earth and peaceful people only too happy to watch their rice grow. Recent history has not been kind to Cambodia but in years to come she will emerge from a turbulent century to become one of World’s must-visit destinations  and this in turn will lead to more Cambodian restaurants in our capital. Most will be worse than Lemongrass, some might be better, but none will be as authentic or have the same Cambodian charm that Thomas provides.…

Chicken Recipes, Russian Recipes, Srilankan Recipes

Devilled Lamb Cutlets – Srilankan Recipe


On a day when the England cricket team were suffering under a Sri Lankan sun, we headed to a unremarkable no-mans land between Tooting Broadway and Colliers Wood for an authentic taste of Sri Lankan food. Apollo Banana Leaf  is not much to look at, but her food is sensational. Here is an easy recipe for Spicy devilled lamb inspired by our visit.

serves 2

  • 1 small hunk of fresh ginger
  • a couple of dashes of Worcestershire sauce
  • 2 cloves of garlic
  • 3 tsps curry powder
  • pinch of cayenne pepper
  • pinch of ground cumin
  • 1 tsp salt
  • Juice of 2 limes
  • 2 tbsp natural yogurt
  • 200g of lamb loin cut into strips and trimmed of excess fat

For The Salad

  • 1 small cucumber, peeled, deseeded and well diced.
  • 3 ripe tomatoes, deseeded and roughly chopped
  • 1 small red onions finely sliced
  • Juice of 1 lime
  • Pinch of salt
  • Freshly ground black pepper
  • Dash of olive oil
  • Small bunch of fresh mint leaves
  • Small bunch of fresh coriander leaves

1. To make the marinade, chop the ginger and garlic and mash it into a paste in a pestle and mortar. Stir in the curry powder, salt, lime juice, spices, seasoning and yogurt and mix through.

2. Now pop the marinade and lamb into a ziplock bag and make sure all the meat is coated.. Chill overnight in the fridge or for a couple of hours if time is tight.

2. Just before you cook the lamb, preheat a heavy frying pan over a high heat. While the pan is heating put the side salad together. Put the cucumber, tomatoes and onions in a bowl. Combine the lime juice, salt, pepper and oil to make a dressing and toss with the salad and herbs.

3. Sear the chops for 3-4 minutes. Rest for at 5 minutes and serve with the side salad and perhaps some rice


Chicken Recipes, Food, Recipes

Russian Borscht Recipe


There are few dishes that remind us more of home than a hearty bowl of soup. A warming bowl of slow-cooked ingredients mopped up with fresh bread inspires comfort and security and wherever you are in the world you will find soup in all its forms.

The French swear by onion soup, heavy with molten cheese. The Vietnamese hunch over fragrant bowls of Pho, we English love our pea and ham pottage while the Scots swear by a cullen skink.


But perhaps the worlds most consumed soup is Borscht. A warming concoction of ‘starchy’ root vegetables and with its distinctive purple hue, Borscht is a staple of many Eastern and Central European nations and an important part of their culinary heritage.

Making our way to The Samovar in Bayswater, it was clear that this was a restaurant design to provide a taste of the Motherland to its loyal customers and so there was no surprise to find Borscht on the menu.

Ingredients Required:

• 3 potatoes, diced
• 3 beetroot, thoroughly washed (precooked beetroot will make life easier but less authentic)
• 1 white onion, finely chopped
• 2 carrots finely chopped
• 1/2 head of cabbage, thinly chopped
• 1 can white beans
• 1 large knob of butter
• 2 bay leaves
• 2 table spoons of reduced chicken stock or a couple of stock cubes.
• Juice of one lemon
• A large pinch of freshly ground pepper
• A small heap of chopped dill
• Salt to taste
• 200g sour cream
• A handful of fresh chives

The Method

1. Fill a large cooking pot with water. Add beetroots, cover, bring to the boil and cook for about an hour.

2. Once you can smoothly pierce the beets with a knife, remove from the water and set aside to cool.

3. Now add the potatoes into the same water and boil for 15-20 minutes until soft.

4. In a deep frying pan sautée your carrots in a little butter and add the onions. Sauté until all the vegetables are soft and the onions are translucent.

5. Once the potatoes are cooked add the sliced cabbage to the pot.

6. Meanwhile peal and dice the cool beets. When you peel beets, use rubber gloves over your hands unless you want red fingers. Once chopped add beets back to the pot with potatoes and cabbage.

7. Spoon in the chicken stock, lemon juice, pepper, bay leaves and the white beans and stir with a wooden spoon.

8. Now add the sautéed carrots and onions and the chopped dill.

9. Cook for another 5-10 minutes, until the cabbage is done.

10. Serve with a dollop of sour cream and some chopped chives.