Wednesday, 22 October 2014
Recently scoring 9/10 in Your Home Magazine for best soup maker. Having been sent one to review myself here's how it went.
Now it has to be said I do love me a kitchen gadget or two dozen! So within half an hour of it arriving at my door I was cooking eggs. They turned out perfectly cooked in 11 minutes.
Next up, Spicy Red Pepper and Sweet Paprika Soup had to happen.....
Monday, 4 March 2013
I'm sure we've all had Breakfast for Dinner before now, but this book is packed full of amazing recipes and pictures that seriously make you hungry!
I have a copy of this book to giveaway to one lucky reader of A Glug of Oil....
Don't just take my word for it!
You can read another review of this book by popping over to see what Janice has to say over at Farmers Girl Kitchen.
Now for the Competition!
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Wednesday, 6 June 2012
Marco showed us how a Knorr stock pot doesn't have to be diluted with water, just use your imagination.....
Knorr stock pots are quite marvelous things! If you've never tried them before you really should give them a go. There's no need to faff about making your own stock ever again as they really do taste like 'proper' stock.
In just a couple of minutes you have freshly made stock to use in any recipe requiring stock.
Pumpkin Soup which was delicious.
Marco explained how by adding flavours in layers as you cook you a much more professional, tastier dish will be the end result.
Marco added the precooked asparagus tips at the very end of cooking, resulting in a greener fresher taste and look.
Don't be afraid to try new things. Cooking should be fun!
Friday, 25 March 2011
Tuesday, 9 March 2010
Wednesday, 13 January 2010
There are so many variations of Mulligatawney soup you would not believe!
This is Gordon Ramsay's version, to which I added a good handful of cooked and finely chopped roast beef left over from the Sunday roast. I also used medium heat curry powder and not mild - I like a bit of heat!
His book says to add 150g cooked rice but I think that must be a printing error as it would end up like porridge. We really liked this recipe but when I make it again, I will use beef stock as I think the colour would have been more to the kind of Mulligatawney soup I've had in the past.
To serve 4 you will need:
a big knob of butter
2 onions - peeled and chopped
Sea salt and freshly ground black pepper
3 tbsp tomato purée 2 or 3 tbsp of curry powder - medium heat
a good handful of finely diced and cooked beef - left over from the Sunday roast
2 tbsp plain flour
2 or 3 tbsp ginger - grated
1 green apple - peeled and grated
400ml chicken stock
400ml tin of coconut milk
60g cooked long grain rice
a few fresh coriander leaves
a dollop of sour cream for each bowl
chunks of nice freshly baked bread
Melt the butter in a pan and add the onions and some seasoning. Cook the onions for about 10 minutes, until they begin to soften, but don't let them colour too much.Add the tomato purée, curry powder and the flour. Cook for 2 minutes, stirring frequently, until it smells delicious.
Now add the ginger and apple and stir over a high heat for a few minutes. Deglaze the pan with the stock, scraping the bottom of the pan with a wooden spoon to remove any bits.
Add the coconut milk and simmer until thickened.
Just before serving, add the rice and make sure it's nicely heated though and then season generously to taste.
Pour into bowls, add a dollop of soured cream and a few coriander leaves.
Now get the bread at the ready and dunk it in!
Friday, 20 November 2009
To make about 6 bowls you will need:
340g red lentils - get the ones that have no need to soak first
a good glug of olive oil
2 medium onions - diced
1 celery stalk - diced
4 cloves garlic - chopped finely
1 x 400g can of good quality tinned tomatoes
900 ml vegetable stock - made from 2 Knorr vegetable stock cubes
2 teaspoons of Tabasco sauce
1/4 teaspoon turmeric
1/4 teaspoon cumin
1 and a half teaspoons cayenne pepper
3/4 teaspoon freshly ground black pepper
a good pinch or two of crushed chillies - depending on your taste
Double cream to serve - if you want to be all fancy that is
Put the lentils and 900ml of water into a saucepan and bring to the boil. Now turn off the heat.
Put a lid ob the saucepan an leave the lentils covered for about 20 minutes to absorb some of the water.
While that's happening, heat the olive oil in big stockpot or large saucepan.
Add the onions, and cook over a low heat for about 10 minutes, until they are nice and soft. But be careful not to let them brown.
Now add the celery and garlic and cook for 5 minutes until soft.
Stir in the Tabasco, turmeric, cumin, cayenne pepper, salt, pepper and crushed chillies. Let it cook just for 30 seconds whilst stirring so nothing burns. Now pour in the tomatoes along with their juice and cook for 5 minutes.
Add the vegetable stock and 250ml of water.
Cover and bring to a simmer - if you think the soup is too thick add a little more water.
Drain the lentils, discarding the water and add just over half of the lentils to the pot. Using a (stick) blender or a jug blender, puree the soup till nice and smooth.
Now you can add the remaining lentils to the pot.
Turn the heat back on and simmer for about 20 minutes till nice and hot.
Serve with a drizzle of double cream and a few chilli flakes and nice crusty bread.
Friday, 6 February 2009
You will need - to serve 4:
3 leeks - washed and sliced into 1 inch chunks
3 medium potatoes - peeled and cubed into 3/4 of an inch pieces
1 medium onion - diced
500ml chicken stock (has to be 'Knorr' says I as for some reason, 'Oxo' just is not the same for soup making)
250ml whole milk
salt and pepper to season
How to do it:
Melt the butter in a large saucepan. When the butter starts to foam, add the leeks, potatoes and onions. Keep the vegetables moving about until they are well coated with butter.
Add a little salt and a few grinds of pepper.
Now cover with a lid or some foil and let them cook over a gentle heat for about 15 minutes. You don't really want them to colour - just to cook through.
Meanwhile, put your kettle on to make the stock. When the vegetables are soft but not coloured add the stock and milk and continue to cook for about 10-15 minutes or until the vegetables are soft and nicely cooked through.
Have a taste to check for seasoning.
Now, let it cool a bit before you purée the soup in a blender or food processor. You may want to heat it up again in a clean saucepan, if you do then do so over a gentle heat taking care not to boil the soup.
Pour into bowls to serve. If you're going to be fancy like me, pour a little double cream into the middle of each bowl and top with a few snipped chives - getting posh aren't I?!!