Chef Skills: Eggs Benedict, How to Hollandaise and poached eggs

making me hungry

Considering it was one of my new years resolutions I have done really badly. My chef skills series was suppose to document my attempts at trying and practising professional kitchen techniques but I have so easily stumbled back into my usual healthy, big bowl based veg meals which although pack a punch of flavour don’t teach me anything new. I am quite use to creating these meals and know how to season and spice correctly but for me they don’t have the precision that I want to advance my cooking with. So to get back on the horse I thought I would attempt a relatively easy task with ingredients I already had, a classic hollandaise sauce, atop a poached egg, i.e. Eggs Benedict. And boy was it the best brunch I’ve made in a while (other then my classic eggy bread nom nom)

Brilliant Brunch to kick start your day, eggs benedict with salmon

Ingredients Serves 2

2 or 4 Eggs , 1 tbsp White wine vinegar, 2 English Muffins

For the hollandaise

2 Egg yolks

1/2 tsp White wine vinegar

100g Butter

A splash of water

A pinch of salt

Juice of half a lemon

how to hollandaise

To make the Hollandaise

1. Gently heat the butter in a pan till melted. Scoop any white solids off the top and discard. Keep warm

2. Whisk the egg yolks, vinegar, salt and water till combined in a heat proof bowl and set over a pot of simmering water.

3. Gently whisk the egg mixture over the heat till it starts to thicken and becomes paler in colour

4. Take off the bowl off the heat and slowly whisk in the still warm butter. The most important thing here is to do this very slowly, like when making mayonnaise, add the butter in a little at a time and wait till combined before adding more butter.

5. Add the lemon juice in a little at a time to taste. I don’t like it too lemony but others like alot. Keep the sauce warm till your ready to plate.


Eggs benedict and salmonTo poach an egg.

There is no mystery with a poached egg, just a little bit of practice and then sometimes there are just eggs which are evil and won’t behave

1. Use your biggest pan and fill with at least 1.5 litres of boiling water and add the vinegar.

2. Once the pan is boiling, stir it in a clockwise direction (this will bring the water to just under boiling and allow the egg to wrap around it self.

3. Once you’ve got a whirlpool going, slowly slip an egg into the centre of it. ( I first break the egg into a little bowl to slip it into and always use eggs that have come to room temperature)

4. Allow the egg to cook for 2-3 minutes, the white will curl around the yolk to form a circular egg.

5. Lift out of the water with a slotted spoon and rest for a minute before putting it on toasted muffin slathered in your home made hollandaise. mmm tasty. Repeat with your remaining eggs.

Eggs benedict salmon brunch


ooooooooo yolky eggs benedict

The only problem with poached eggs is that you have to do them one at a time which renders them a bit cold if your trying to serve them all in one go. I would recommend maybe trying to keep them warm in a very low temp oven till your ready to serve but be careful about over cooking them. A poached egg is nothing without a gooey centre. I added some cooked salmon to one half of my muffin for a bit of decadence and a sprinkling of dill or parsley goes very well in the sauce as well as on the egg and any fish you might use. Don’t forget to season your egg before you put the sauce on, it makes all the difference.

Lorna

x xxx

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Simple Soup, Grains, Veg and Stock

Soup Glorious Soup!Soup is a wonderful thing. Its good for you, keeps the cold from your toes when it’s winter and it’s super thrifty. You can put just about anything into soup and it will come out tasting fantastic and for me this is the perfect meal for the end of your shopping week when your running low on fresh produce. Me & H get our veg box delivery on a Thursday so by Wednesday we normally only have a few bits and bobs left over to make dinner from. A brilliant but healthy way to bulk up this veg into a soup is using a wide selection of grains as your base. Add the produce as a lighter edition to the filling flavours of the grains. You can get a generic dried ‘soup mix’ from all food shops and supermarkets for around £1 or less which normally include pearl barley (I bloody love it), red lentils, split peas, a mix of beans and peas. They are cheap and filling but the perfect way to use up those rogue carrots or sticks of celery that may be languishing in the chiller of the fridge.

Selection of Veggies for Soup

Ingredients Serves 2

2 generous handfuls of soup mix, 500ml of veg/chicken stock,1-2 garlic cloves, A selection of veg I used 1 Carrot, 3 small sticks of celery, a bunch of radishes and a random tiny piece of fennel leftover.

1. You will need to soak the soup mix overnight or throughout the day. 8 hours should be enough time.

2. Cook the soup mix in plenty of water for 30-40 mins on a rolling boil. You will need to skim off the impurities off the top of the water and discard throughout the cooking process.

3. Meanwhile dice the vegetables and slice the garlic

4. Once the grains are cooked you can create the rest of the meal in two ways. One just on the stove or one in a slow cooker.

Lovely Grains for Lovely Soup beautiful fresh vegetables5. For on the stove: Heat a small amount of oil in a heavy based pan over a medium heat. Once warm add the garlic and veg and slightly brown if you want. Add the grains in with any of the remaining cooking liquid plus the 500ml of stock. Gently heat to a simmer. You can then cook the veg to your liking. I like them pretty crunchy so I generally heat it through just to warm the veg and not really cook them

6. For in the slow cooker: I like using the slow cooker as I can prep the meal the day before and then I just have to turn it on when I am home. I turn the heat on for the slow cooker and add a little bit of oil into the bottom, when it is warmed I add the garlic to slightly cook through and mellow the flavour. I add the veg, the grains with cooking liquid and the stock. I can then pop the cooker on throughout the day or when I get home

warming, guilt free comfort food

This is such a simple dish but I really enjoy the flavours and that I get to use up any left overs I have. You can use whatever vegetables you have left at the end of the week and create some thing wholesome and tasty for you and your family. If you don’t cook the veg in time and that onion is getting pretty manky, fear not, here is a post on composting. Also check out this little review I did on this Soup Maker to get inspired to make more soups!

Lorna

x xxx

Vegan Lasagne

Vegan Lasagne looks so tasty up close even better in your mouth

I’m becoming more and more interested in both vegetarian and vegan food at the moment. The ethical and environmental reasons behind switching to a non meat/ animal product diet are vast and I really do support them. But on a wholly selfish note, eating more fruits, veg, nuts and grains improves your health and wellbeing considerable and even more so when you avoid processed foods that contain chemicals and toxins. A switch to a veggie/vegan or even a mostly veggie diet can be hard but as I have said in several other veggie recipes, you can use a much loved ‘meat’ recipe and turn it into a veggie delight and ‘trick’ yourself. A perfect example of this is my veggie lasagne, a simplified version of a recipe from Emily @ This Rawsome Vegan Life which uses fewer ingredients. Some of the wonderful but unusual ingredients Emily suggests may be harder to find for those those of us who may not follow a strict vegan diet .

Vegan lasagne 'pasta' 'mince' 'bechamel'

Ingredients, Serves 2

For the ‘Pasta’

1 Medium Courgette

For the ‘Mince’

1/2 a head of broccoli, 1 can of chopped tomatoes, 2 tbsp dried basil, sprinkle of pepper

For the ‘Béchamel sauce’

1 Cup of sunflower seeds (or any other nuts or seeds), 2 tbsp Tahini, 2 Garlic cloves, 1 tbsp lemon juice, water to loosen

Vegan Lasagne for one

1. Blend all the ‘béchamel’ ingredients together, in the vegan community they call this nut cheese. Blend to a rough paste adding a little water to loosen, you don’t want it too sloppy more like a rough pate.

2. Chop the broccoli into tiny pieces so the little buds are basically little green grains, this will be your ‘mince’ In a bowl mix the broccoli with the chopped tomatoes, basil and pepper

3. Slice the courgette length ways, using a mandolin is best, cut off the ends if you want them to sit flush against your baking dish.

4. Layer! Courgette, ‘Mince’, Courgette, nut cheese, repeat till your baking dish is full

5. Bake for 30 mins on gas mark 5 or enjoy raw!

Vegan Lasgne with courgette pasta, broccoli mince and nut cheese crunchy topping

Pretty simple recipe really for a quick and delicious dish. It definitely matches a ‘regular’ lasagne on flavour and I was so pleased by the textures as well as taste. The top with nut cheese came out really golden and crunchy making it even more appetising. I used the left overs to make myself a single serving for my lunch, the photos are of this meal and I made it a circular little stack by cutting slices rather then lengths of courgette. This is a great recipe to experiment with too, you could swap the sunflower seeds for any other seeds or nuts and the broccoli with maybe cauliflower or minced carrot and onion. The choice is yours, just make it a healthy one ;)

Do you have any favourite meaty meals you’d like me to turn veggie? just ask

Lorna

x xxx

3 Fruity Toppings for Toast

fruit on toastI would definitely say that British breakfasts are boring for the most part. On weekends we indulge and do a proper meal, a full English is a staple of the Saturday after the Friday night before and a continental mish-mash of a brunch is satisfying to graze on during a lazy Sunday morn. The rest of the week appears to be a combination of the same sad cereal, bread and butter or for the lucky but unhealthy a bacon or sausage sarnie from the cafe next to the bus stop. One of Britain’s favourites is toast for a quick warm meal but it normally doesn’t really have that many calories or nutrients to really set you up for the day unless it’s got a tasty topping! Here are three easy ones to start with.

chocolate banana on toast

1. Chocolatey Bananas

Serves 1 Ingredients: 1/2 tbsp coconut oil, 1 banana, 1 tsp coco powder,1 cup of soya milk, a handful of flaked almonds, some toast

Melt the coconut oil in a pan with the coco powder and when warm add in the banana cut into slices. The pieces will start to sizzle, mix gently to get the banana coated in the oil. When fully combined add enough of the soya milk to make a chocolatey sauce. Heat till warm. At the same time toast the almond flakes in a pan till golden. Make your toast, top with the chocolate banana mixture then sprinkle over the almonds. Delicious!

Amaretto Apples on Toast

2. Amaretto Apple Sauce

Serves 1 Ingredients: 2 medium eating apples, 1tbsp butter, 1/2 tbsp demerara sugar, 2tbsp Amaretto liqueur, some toast

Melt the butter in a pan and add the apples chopped in to bite size pieces (you can peel or leave the skin). Stir the the apples till they start to colour. Add the sugar, mix until melted. Add the amaretto and warm through. Though only optional I think it adds a luxurious treat to breakfast and works really well with the apples. Pile on to toast and enjoy.

tomatoes on toast

3. Tomatoes on Toast

Serves 1 Ingredients: A good handful of cherry or plum tomatoes, 1 tbsp olive oil, a small handful of parsley, salt and pepper, 1 garlic clove, some toast.

Tomatoes are fruit you know! Simple chop the tomatoes into quarters or smaller for larger ones, add to the oil once heated in a pan. Allow them to reduce down, season and then add finely chopped up parsley at the last minute. (Optional for Garlic lovers) Slice a length off the garlic clove, and while holding the uncut edge, rub the cut edge all over one side of your toast and add a splash more olive oil if you wish. Add the tomatoes and you’ve got one more tasty breakfast to start your day.

Simple recipes that only take 5-10 mins to make but will give you something just a little bit more inspiring and more nutritious to get your ready for the rest of the day. Why not try one tomorrow morning.

Lorna

x xxx

Thrifty & Nifty Food: Veggie Burgers

One of the main ways me and H save on our food shop is that we hardly buy any meat. Its expensive and not essential to healthy living so we don’t buy it unless its on offer or a special occasion. I know some people find it hard to give up meat especially if it is what you are use to cooking and eating so a great way  to make the switch is to recreate meaty meals with a veggie alternative and make meat free Mondays a possibility for more people. One of my fav alternatives is super tasty veggie burgers.  The recipe below I’ve used carrots but you can use any root vegetable to make veggie burgers. My other favourite is beetroot burgers which have an earthier flavour and I want to try celeriac as well.

veggie burger mix

Ingredients to make 4 burgers: 3 large carrots, 1 small onion, 1 garlic clove, 3 tbsp of flour, 1 medium egg, herbs and spices of your choice.  Grate the carrot and onion into a bowl, adding thinly diced garlic and your choice of herbs and spices. Mix the ingredients so they are well distributed. Add the egg to the mix and combined well. Let sit in the fridge for at least 30 minutes. It’s important to let it rest or the mixture will not stick together later. Sprinkle the flour in and mix again. Form the mixture into patties by rolling equal sized balls and then flattening them with the palm of your hand about 2 cm is a good depth. Sprinkle a touch of flour on each side. Add oil to a frying pan over a medium heat, once hot fry the patties on each side for 3-5 minutes until golden.

carrot burgers

I like to serve mine in burger baps with salad and homemade chips, just like a classic burger meal. A pint of beer never goes a miss or if your being good a tall glass of lemonade with fresh lemons and mints. My creation this time came with roast potatoes, sweetcorn and cherry tomatoes plus some herby dressing on the side. Apologies for the naff photos, Its still dark at 4pm so terrible kitchen lighting overhead never makes for pleasant photography.

Lorna

x xxx

Thrifty & Nifty Food: Part 5 What and How to Cook

Mayo, Vinegar and Hendersons mmmm As with last week I am not actually going to tell you what to eat as that is completely up to you but I am going to show you the methods I use to create a cost effective menu each week and stick within my budget. The kitchen for me is a great place to be, I love cooking and enjoy the whole process of making a delicious meal. It is definitely relaxing for impatient me as it is something productive with a instant tasty end result. Cooking and eating on a budget is definitely easier when you love it.

  • Double Ingredients or even triple- If you know you can get a large bag of carrots for only 79p (aldi) plan several meals that include carrots as a main ingredient. I would think to do a carrot and lentil soup, carrot burgers and the rest in a roast veg medley (I love that word) Bulk buy deals are often wasteful as you don’t use it in time but if you plan your meals around that one bulk item it can really save you money
  • Make too much- Seems contradictory right? not if you use that extra food in your lunch the next day rather then chuck it in the bin. Last night I made roast veg medley :D, bulgur wheat and veggie gravy, I made extra bulgur wheat and mixed it with leftover fish, some cannellini beans and salad veg with a quick dressing tossed over it for H’s lunch the next day. Simple
  • Recipes- You don’t have to own a huge collection of cook books to find recipes, if you have one good cook book that’s a start, but the internet, magazines and family and friend’s recipes can all be used to inspire you. If you look at more ways to cook and different dishes you will be able to create more varied and interesting meals.Rainbow Trout
  • Invent and Swap- Sticking to some recipes is essential especially baking ones but most savoury meals can be changed no end of times to create new and exciting flavours. If a recipes calls for fresh parsley but you’ve only got dried mint, use that in place of it. If it says cauliflower and stilton, try cheddar and cabbage instead. Get the picture. Experiment with what you’ve got because it will create something tasty and you won’t be a slave to recipes or what isn’t in your fridge.
  • Go Veggie- As I said in part 1, the main reason I believe my food bill is lower then most is that we eat a mainly vegetarian diet. I do love meat and fish but it find it too expensive especially organic and free range that I would rather buy so I stick to veg instead and don’t miss meat just because I don’t have it everyday. Saying that if you still want to include meat in some of your meals go for big flavour meats that only need a little adding to a dish like Chorizo and smoked bacon, or only buy your meat and fish that is on offer that week. Meat free is the way to go but I know it’s not for everyone.

I hope these tips have helped you think about your food shopping in a different way and hopefully you’ll be able to start saving money on your shop. This is the end of my Thrifty and Nifty Series but next week there will be one more as a bonus! I also wanted to point out that I myself have several cookbooks but I return to the same two or three again and again. Once you find a author/chef you love and one that suggest inventive cooking then you’ll only need that one for inspiration.

Lorna

x xxx

Thrifty & Nifty Food: Part 4 What to buy

bacon and greens

Obviously I am not going to tell you what exactly to buy as it depends on your diet, likes and dislikes but I am going to share with you my tips to create a well stocked kitchen which will mean you can make a meal any night and will cost you pennies. A lot of TV chef often talk about having a well stocked larder but this makes people think they have to run out to the supermarket and buy every thing all in one go. That would be silly. So here are my quick tips to build your supplies and a little description of what’s in my pantry/larder/cupboard.

  • Plan and Prepare– This takes us back to the first thrifty nifty tutorial. Look in your cupboards to see what staples and dried goods you have left over to make sure you don’t buy something you already have.
  • Little by little-Once you know what you have, you must buy what you need. I buy at least three items for my cupboard every week, more if I have more money. When I say I buy three items I really mean I buy one item off my three different lists, which are:
  1. Staples– These are the grains and cereals like pasta, rice, lentils, beans, flours, oats, dried fruit and nuts
  2. Flavours These include condiments, herbs and spices and stocks
  3. Tinned– This is for the basic tinned foods every kitchen needs, chopped tomatoes, baked beans, other canned beans, fish.
  • Preferences– Don’t buy food you or the family don’t like, seems obvious but people throw away a lot of food. I like to be healthy and try vegetables I don’t like in an attempt to condition my brain into liking them (successfully done it with courgettes, aubergines, tomatoes and only green peppers so far) but when you have little money it’s a bad idea and you will end up wasting food.
  •  Aim for fully stocked– Decide on what you want your finished collection to look like and aim to get there and then start replacing items again. This list at Love Food Hate Waste is pretty good but there is lots more you can add to vary your diet

Spice Rack

Currently in my cupboard I have basmati rice, paella rice, yellow split peas, soup mix, oats, plain flour, pasta shapes, spaghetti, bulgar wheat, an array of nuts, and sultanas which I bought this week for some salads. In the flavour department I have two spice/herb racks that were bought for me as presents so I try keep the jars topped up when each runs out. I have basil, dill, oregano, thyme, mint for herbs (need more parsley). For the spices I have black pepper, 5 spice mix, cinnamon, cloves, curry powder, chilli powder, cumin, black cumin, paprika, star anise, nutmeg and cardamom (need turmeric).   I also have a few vinegars; red and balsamic, oils; olive, sunflower and rapeseed, and sauces, soy, fish and good old Hendersons relish. I always have a couple of cans of beans, normally baked, kidney and cannellini and bulk buy chopped tomatoes.This week I bought English mustard and I am getting a FREE organic mayonnaise in my next veg box, ACE! Next week I am going to get some more porridge oats and white wine vinegar. If you do it slowly it doesn’t cost you a bomb and you’ll soon have a larder which is easy to whip up a meal with.

Lorna

X xxx

Thrifty & Nifty Food: Part 3 How to Shop

pumpkinLast week I wrote about all the different places you could possibly do your food shopping but I know that for many people they want to or need to still shop at a supermarket. So for todays post I am going to give you my hints and tips for how to shop when you go to the supermarket. These shops are designed to make you spend, spend, spend so you have to have your wits about you when you visit a store or you may come away blowing your budget on one too many BOGOF offers. A lot of these tips can also be applied to other places too.

 

  • Stick to the List– First and foremost this is the number one tip! After planning your meals you should have a list of ingredients you need to buy so simply just buy those items and you won’t spend on items you don’t need. Seems obvious but harder then you think. We all impulse buy.
  • Ignore the aisles– this is similar to the first tip, if you know what you want just go straight to the areas and aisles where you will find those items. If you wander up and down the aisles as the supermarkets have laid them out, you are more likely to buy things not on your list.
  • Ignore the Offers– Most BOGOF and sale offers are for processed, high fat, high salt, high sugar items. Supermarkets have been heavily criticised for providing these products at a much cheaper price then healthier alternatives. On top of that, any BOGOF items on the fruit and veg are often a waste as you will not be able to get through all that produce before it goes manky and therefore waste food and money.
  • But not all of them– Some times you can find really good offers and the best ones are normally on dried or tinned staples. You won’t waste these items as they keep for a long time and they are items that you will actually use.This is the only time when I deviate from a list as these offers are too good to avoid.
  • Know your weight– Learn to look at weights on packaging and on price labels. Sometimes two similar items might be different prices but you will realise one might have more in it. You need to decide is it better value to spend a bit more on more product or whether the cheaper one is better to buy.

nurtitional information and ingredients and important

  • Read the small print– Many people shy away from the basic food ranges but always compare that product with the standard and luxury range and you may find there is not a lot of difference to what goes in it. This can often be said about pre made products  where the percentage of ingredients can vary only by a few percent. Look at the ingredients on the package but also the nutritional information as it can indicate the quality of an item. For example, supermarket own brands of cordial have the same percent of fresh juice as your premium product such as robinson. Teach yourself out of thinking that expensive and special branding means better quality.
  • Use a basket– I originally started using a shopping basket because when you shop at Aldi they won’t let you pack your items away, they chuck it at you as fast as they possibly can to get it in the trolley (I once was winded by a cabbage that was rolled into my chest! no apology either) and then make you pack it away from the till but if you use baskets they make you put them away at the beginning of the check out so you get to pack it as you pay. Anyway… using a basket makes you think about what your putting in it as it gets heavier and heavier and it also limits that amount of items you can actually buy.
  • Don’t shop when hungry– This is pretty standard but very important. You will buy way to much and buy stuff that you can instantly snack on as soon as your out of the store.

So there we have it, shop smart to save pounds and think about what your doing when you go to the shops, don’t just walk around it like your a zombie!

Lorna

X xxx

Thrifty & Nifty Food: Part 2 Where to Shop

Where to Shop?Carrying on with the thrifty and nifty series this week’s topic is where to shop for the cheapest food, but remember cheap does not mean nasty! I however will not be telling you where you should shop but what the options are. There are so many factors for people, other then money of course,  when it comes to where the most viable place to shop will be for them. The area you live in really influences it. Though cities have lots of options , in rural areas and small towns there is less choice but on the other hand you may have more access to fresh, local produce if you’re living in the countryside. What your diet is and what you want to buy can also steer you towards certain shops; if your veggie or vegan you’d probably rather shop where fresh produce is the focus, if I want risotto rice I know I can’t buy it from Aldi but can get it at ASDA. Lastly, there are your ethics and principles. Now I understand that for some people they couldn’t care less where their food comes from as long as it’s good quality and the right price but for me it actually is an extremely important part of my life and influences how I shop.

rainbow food

I’m going to do a quick run down of what the options are and a few good and bad points for each. Though some people might think this post silly, I think a lot of people genuinely don’t know you can shop somewhere other then supermarkets.

  • Supermarkets – so let’s start with the obvious. Most people have access to at least one or two supermarkets in their local area. They’re convenient, normally have a good range of foods and are really cheap for certain things. But….they encourage you to buy more than you need, they don’t pay their producers decent wages, they have a monopoly across the country.
  • Markets – Really cheap produce, support local community. But… There are normally only in city centre or large towns, limited food stuffs.
  • Farmers’ Markets – good quality food, supports local farmers and producers. But… tend to be quite expensive, limited range of food, normally only in rural areas and occasionally pop up in city centres.
  • Local independent shops– Butcher, Baker, Grocer. Very cheap, good quality food, support local community. But… limited food stuffs e.g. dried & canned staples, they are a disappearing breed
  • Discount small supermarkets – places like Fulton Foods, Home Bargains, Poundland.  Really cheap for certain things, stuff like baked beans and Fray Bentos Pies. But… only really sell convenience food, god knows what is in their meat products.
  • Health Food stores – good quality food, big variety of unusual ingredients, cheap for bulk dried goods But… other then dried good products tend to be expensive, not very common.
  • World food stores – Asian, Eastern European. Quite cheap, big mix of interesting foods But…Only in certain areas and you might not like that type of diet, I have seen pig uterus for sale in a Chinese supermarket before, definitely not my thing.
  • Online Shopping – Though supermarkets have their own online shops, there are lots of independent ones as well, normally with a more ethical or eco slant. Wide range of products, delivered straight to your door But… normally no info on nutritional value, hassle of delivery- if not in, things getting broken, items get missed out.
  • Veg boxes – Normally an online thing but you can call up places as well. Organic, fresh produce, supports farmers and producers But… Quite expensive, limited range of staple food
  • Wholesalers – If you have a business/borrow a friend’s card. Really cheap way of buying your staples in bulk. But… You have to spend more up front, No fresh produce normally.

veg boxPersonally, I probably use a mixture of all of the above depending on what I want and where I am. At the moment, me and H buy our veg from Abel & Cole in a weekly veg box – it is pricey but it makes me feel good buying organic and supporting farmers, plus when it’s delivered it feels like a present every week! We use the wholesalers that the pub uses to get big packs of tinned food like chopped tomatoes and oil. Our other food comes from Aldi, which I don’t like that much as it is a supermarket but it is very cheap, really good quality and you can find a few unusual and exciting things to buy. I also occasionally visit world food stores to stock up on mainly Asian ingredients which I love and the Sheffield Castle Market when I’m looking for fresh fish and meat.

I hope this helps people out there that don’t know there are many more places to shop than Tesco, ASDA, Morrison’s and Sainsbury’s (The big 4). If you look in other places you can find some brilliant deals and often better quality food. As I have discussed, it may also be better to shop more with your conscience as you can find bargains and better goods often in the same place.

Lorna

X xxx

Soup Maker Life Saver

close up soup makerI don’t normall do reviews for such a big brand company, which doesn’t help the local economy and makes an abhorant amount of profit (BUT) and it’s a BIG BIG BUT. This product is amazing.Essentially the Morphy Richards soup maker is a kettle with an in built blended. You put your ingredients in, press the function you want (smooth, chunky, blend or juice), press start and soon you have your lunch or a smoothie if you feel like it.The Soup Maker was my ‘big’ pressie at Christmas from my Papa and Jane, and it was literally a total surprise and it’s fair to say i was a little unsure and sceptical at first, beind a bit of a technophobe. As soon as i used it however, i bloody loved it and have been knocking up soup at least once a week on it.

soup makers

The big thing is that it’s quick. The instructions say to saute the veg first and then place it in the maker to cook but laziness prevailed and i tried it with out the added step and the results were just as tasty. Now i can make dinner in basically 5 mins, chop a load of veg, add in herbs, spices, stock cube, water or maybe some coconut milk if its an exotic one and away we go. It works best for blended soups and i would say that for your chunky style soup a saute before hand adds a good bit of flavour.

whats in the fridgeIt’s time saving because it’s quick but also because i can prep dinner or lunch hours before if i know i’ll be busy later. I could even chop all the veg for it days before and keep it in the freezer or wrapped up tight in the fridge. Its perfect for me at the moment when i am so busy during the day and i am working the bar at night. i still get really tasty healthy food but with out some of the faff when i don’t have the time to enjoy a long cook off. Lastly, it means that waste just shouldn’t and doesn’t happen, especially in the veg department. No matter whats left at he end of the week i can whack it in the soup machine and have a healthy dinner at no extra cost and no waste to my wallet or the environment.

oat and apple smoothie

I can’t praise it enough and i will show you some of my favourite soups and smoothies to make with it very soon.
Now go forth my children and make soup!

Lorna

X xxx

p.s. I am not being paid to review this, all opinions are my own but if ou want to send me some kitchen gadgetry feel free to do so Morphy Richards