Showing posts with label Vegetables. Show all posts
Showing posts with label Vegetables. Show all posts

Saturday, 14 May 2016

Get BBQ Ready with Iceland Foods

Oh my, the great British weather has once again tried to fool us again this week.  From horrid rain and hail to brilliant sunshine and dare I say it - hot even!  But the one thing we all love to do on the relatively few and sometimes far between nice sunny days is to have a BBQ.

Now that's all very well and dandy but who on earth wants to have to rush out to buy burgers and kebabs and stuff when you realise the weather forecast is actually wrong and you could have a BBQ -if only you had thought about it beforehand.  After all, if you have to go out shopping for food by the time you get back you've missed the best of the sun!

PowerofFrozen


























So I was really pleased to have been set another Iceland Foods #PowerofFrozen challenge which was to see if I could be BBQ ready for whenever the weather was next looking good.

With my freezer stocked up with frozen and ready to cook goodies from the truly brilliant range of BBQ foods available from our local Iceland I was all set to BBQ and that day came sooner than the weatherman predicted.  I'm not just saying it, pop down to your local Iceland Food store and I think you'll be pleasantly surprised of the quality upmarket range they now have.

You can believe me or not but, on Thursday I'd done a days work 6am till 2pm and the weather had turned out to be gorgeous.  So without having to go shopping (it would have been too late if I'd had to do that) I conjured up this array of delicious BBQ food from Iceland.

I found out we hadn't got any briquettes in the garage needed for the BBQ - oh bother, I'm thinking (or words to that effect) please don't make me have to now pop out after all.  But fear not this wasn't a problem because all the food I'd bought is not only cooked from frozen but can also be cooked in the oven too which is what I did......Happy me yay!




Here's a photo of all the food in my freezer I had in readiness for a sunny BBQ kind of day.  I already had Brioche Burger Buns which I forgot to photograph by the way.  The burger buns are pre-sliced making everything so very easy.

Now that's not all folks; for my next trick I even managed to make a 10 Minute Sweetcorn and Pepper Burger Relish to go on the burgers - check me out.  Again made from (yes you guessed it) ready prepared frozen ingredients.

Monday, 9 May 2016

Spicy Beef and Bean Feast - No Chopping or Weighing Recipe

Frozen food is a life saver for those busy days when you just don't have time to cook.  With the family patiently waiting for dinner to be on the table it's brilliant to be able to open the freezer and gather a few simple ingredients together.  Along with a few store cupboard bits and bobs you can produce a tasty and filling quality meal in under 30 minutes - and that's from start to finish!

I hear you saying 'Under 30 minutes; yeah right, with all that chopping involved'??  But it's true, and whats more there's no need for a knife or kitchen scales anywhere in my amazingly simple and easy recipe.  No peeling, chopping or weighing ingredients!



Having been asked to take part in the #PowerofFrozen campaign by Iceland Foods I took on their 'Cut the Hassle' recipe challenge and I came up this Spicy Beef & Bean Feast.

By using frozen food products that can be cooked straight from the freezer.  There's none of the tedious peeling chopping since it's been done for you!  Frozen food is not only convenient, but can actually save you money too; since you only use what you need from the packet and then just pop the rest back into the freezer.



My Spicy Beef can also be easily turned into a quick Chilli con Carne just by serving with rice instead of tortillas.  Of course the amount of spiciness depends on your taste, you can add more or less chilli, it's entirely up to you.

Monday, 25 April 2016

Love Potatoes - Mozzarella, Plum Tomato and Roast Potato Salad

If you ask the question 'hands up who doesn't love potatoes'?  I expect not too many hands would be raised as I'd bet pretty much that everyone loves potatoes!

Whether it's proper roasties served with a traditional Sunday roast, or gorgeous new potatoes simply washed, skin on, boiled then served with a good knob of butter melted over the top.  Or how about Roasted with Crushed Garlic Cloves and Slices of Lemon, a sprinkling of Sea Salt to season?  Then just then dive in and enjoy.  

This Mozzarella, Plum Tomato and Roast Potato Salad recipe from Love Potatoes who have created a new selection of recipes for the spring season.  I was asked to have a go at making it and I must say it was really easy to make, lovely and colourful, healthy and more importantly, very tasty too.




As we all know, leaving the skins on potatoes means you are getting all the goodness of the potato, including fiber and vitamins which are found just under the skin.  This salad is packed full of vitamins from the added vegetables and watercress.  You can use pea-shoots which I would have loved to have done but could I buy any round here?  Sadly not, so watercress it was, which of course is still good.

Wednesday, 2 March 2016

Winter Vegetable Lasagne - Lower your Cholesterol with Flora ProActiv

High cholesterol is a major risk to heart disease as it contributes to the narrowing of vital arteries which can lead to a heart attack or stroke.  There are no obvious signs or symptoms with high cholesterol and HEART UK and Flora ProActiv are urging people to get their cholesterol level checked out.

If you do happen to have a high level of cholesterol the good news for most people is, there are simple and effective ways to lower cholesterol which include changes to diet and lifestyle.  Eating healthier, including super cholesterol busting food like plant sterols and getting more active helps lower cholesterol and most people will see an effect in as little as 3 weeks.

Simple diet changes are often all you need, check out this Winter Vegetable Lasagne recipe by Flora ProActiv.

Winter Vegetable Lasagne



The recipe was simple to make, tasty and very filling.  Fantastic for a midweek family meal and it's a great way to get kids to eat vegetables too!

For more information on Flora ProActiv just click on the link.

Facts about Cholesterol:
  • Over half the population of England have high cholesterol? 
  • High cholesterol is invisible, it has no symptoms but is a major risk factor for heart disease.
  • One in every two people in England having elevated cholesterol, it’s vital to get checked and keep your heart healthy.
  • Do you know your number?  Ask your GP or local pharmacist and get checked out now.

Saturday, 13 February 2016

Purple Sprouting Broccoli Gratin with Parmesan

Purple Sprouting Broccoli is at its very best between February and April; the stems are edible too so no throwing them away please!  Easy to prepare and cook, just trim any woody stem ends with a sharp knife and slice though thicker stems so it cooks evenly.  Rinse under cold water then either boil for around 5-7 minutes or steam for around 6-8 minutes, depending on the size of floret.

I prefer to steam broccoli as it keeps its colour and also the vitamins are preserved rather than washing them down the drain after cooking.  Once cooked season with a little sea salt and it is truly delicious with butter a knob of butter and a squeeze of lemon juice.

Brocolli
























A bit naughtier but nice way to serve is to make my gratin with garlicky cream topped with crispy crumbs and Parmesan.

Brocolli Gratin



Purple sprouting broccoli can also be used in a quiche and is great in pasta dishes too.  Another  favourite way is to do as Nigel Slater suggests; in a shallow pan, fry a little garlic and torn pancetta in olive oil.  Add the purple sprouting broccoli which will take just 3 or 4 minutes to come to tenderness.  Add a scattering of Parmesan, grated finely, over the top and serve with thickly cut bread and butter.


Monday, 1 February 2016

Riverford Organic Farms - The Happy Pear Recipe Box Review

Riverford Organic Farms have recently launched some really special recipe boxes with new guest chefs, The Happy Pear.  The Irish twins, David and Steven Flynn, are part of Jamie Oliver’s FoodTube, and, like Riverford they have a mission to get people to eat more veg.




I was asked to give an honest and frank review of one of these boxes so here we go.
This Spanish Chickpea and Potato Bake was one of  three recipes included in my box and I have to say it was totally and utterly delicious.  The recipe was for 2 people and the portion size was quite huge, now since we're both greedy people that's saying something coming from me.

The Apple, Beetroot Salad with Pumpkin and Sunflower Seeds that was a side dish for the potato bake not only looked good, but tasted good too.   The simple dressing for the salad was olive oil, balsamic vinegar and honey and complimented the salad nicely.

Friday, 22 January 2016

Cheesy Topped Potatoes and Peppers - Panasonic CS894S Steam Oven

Having had my Panasonic Steam Combination Oven a few weeks now I've been busy experimenting with the steam function.  Of course it's not necessary to have a steam oven to make this recipe since you could par-boil the potatoes and cook in a regular oven.  But the Panasonic Steam Oven really does make life easier as everything is done in the one oven, so there's far less washing up, which can only be a good thing!































You can read my review of the Panasonic NN-CS894S for more information.

My Cheesy Topped Potatoes and Peppers are tasty enough on their own or served as side dish.

Sunday, 10 January 2016

Vegetarian Stew with Peppers and Cannellini Beans - ThermoCook Recipe

An easy to make, vibrant vegetable stew packed full of flavour.  The addition of cannellini beans makes this a filling meal especially if served fresh crusty bread for dipping and mopping.   Of course you don't have to own a ThermoCook to make this recipe, but it does make it extra simple to make and really does cook stews perfectly.




All stews taste even better if reheated to following day making this the perfect quick mid week meal or to take to work for a tasty lunch; just heat it up in a microwave.
Of course the ThermoCook can chop everything but since we want chunks of vegetables rather than finely chopped for this recipe it's better to cut them by hand.

Sunday, 22 November 2015

Optimum ThermoCook - Mini Review

Thanks to ThermoCook it's beginning to look like I'm redundant in my own kitchen!  Let me tell you about this truly amazing piece of kit; introducing the Optimum ThermoCook Professional Cooking Assistant!  When I was asked if I'd like a ThermoCook all of my own I almost fell off the chair; I mean this is  seriously an excellent state of the art piece of kitchen equipment.  It's not only stylish but it's smaller than I imagined it to be, which is great since our kitchen is really tiny.

Oh yes, the ThermoCook is a cooking lovers dream come true.  Of course it's not that I or anyone else can't cook, but the ThermoCook makes everything so much easier. 





There's so much I have to tell you but it would mean this post would go on forever, so I intend to write a series of posts covering the many different tasks the ThermoCook can do.

Sunday, 15 November 2015

Sweet Potato topped Sausage and Kale Cassoulet

I do love a good, hearty and warming Crock-Pot dinner.  Crock-Pots (the original slow cooker) are fantastic and perfect for busy people and families.  Once all the ingredients are in the Crock-Pot, it can be left alone and dinner will cook itself - marvelous!

Having been asked to be part of the Collective Crock Challenge meaning myself and a few other bloggers had to name an ingredient that we'd like to see included in the Collective Crock-Pot recipe.


I was asked to name the main ingredient and I said sausages.  I say there's nothing like a proper good quality sausage; sausages in a Crock-Pot say winter is here.  None of us knew what ingredient each other had said and the people at Crock-Pot came up with this collective cooks recipe.

Friday, 30 October 2015

Roasted Cauliflower and Cheese Soup

With Autumn weather now full swing there's nothing like a nice bowl of steaming hot creamy soup.  Of course once the cauliflower has roasted this soup can be made in a saucepan and the blended with a stick blender but I prefer to use my Power Blender since there's no messing about with extra pots and gadgets, which means there's less to wash up!





If you've never roasted cauliflower before why haven't you?!  Roasting cauliflower gives it a delicious sweetness that tastes so good you'll wonder why you didn't try it before.




Roasting pan used is the ScanPan

The Froothie Optimum 9200 Power Blender even heats the soup too; so the whole thing from start to finish can be made using the blender alone.  Running on high speed the blades rotate 44,000 rpm which creates friction heat and the Optimum 9200 will raise the contents of the jug by 4 degrees every 30 seconds.  In order to make hot soup it has to be running for approximately 5 to 6 minutes depending on the amount of vegetables in the jug.  Check out my review - it really is a seriously amazing piece of kit and the build quality is second to none. 

Sunday, 4 October 2015

Good and Filling - Sausage and Vegetable Crock-Pot Recipe

My favorite Crock-Pot recipe has to include sausages, good ones though; only proper butcher's sausages will do.  My one-pot sausage and vegetable recipe served with a good dollop of creamy mashed potato makes for perfect comfort food and is the very thing for cold weather days.

Crocktober is an exciting (and rather tasty), 30-day event to promote and celebrate all things slow cooking.  As part of the Crocktober recipe challenge, here's my latest sausage Crock-Pot or slow cooker recipe.
  
An easy, one-pot, no fuss, good and filling dinner.  Crock-Pots are fantastic since they cost very little to run making them far cheaper than having then oven on for hours.  Also as dinner cooks without you having to tend to it, Crock-Pot cooking is the way to go - marvelous!



Wednesday, 29 July 2015

Stellar Hard Anodised Bakeware Review - Tangy Tomato and Feta Stuffed Peppers

As we all know good bakeware is essential for good results when cooking.  Stellar’s Professional Hard Anodised Bakeware has even heat distribution with no rusting or flaking and no warping in the oven.  It's also easy to clean and free from PTFE and PFOA.

Having used my roasting tray a good few times now I have to say it's great and an affordable price too selling at just £20.00

As you can see this 32x22x5cm roasting tray is a good size and perfect for roasting vegetables and is available in different sizes.  It's really light in weight and the handles make it really easy to remove from the oven.

Made from an aluminium alloy which provides superior thermal conductivity for even heat distribution, essential for the baking of successful breads and cakes.  The pans are electrochemically-hardened (hard anodised) for unbeatable durability.

Friday, 3 July 2015

Super Quick and Healthy Vegetable Sauce for Pasta

Some people may think that making your own sauce is just too much trouble but it really isn't and vegetable pasta sauce is a great way to get your family eating their 5-a-day too.
Shop bought pasta sauces often contain a lot of sugar and salt so this is also a great way to eat more healthily. 


My vegetable pasta sauce can be made in pretty much the time it takes to boil a saucepan of water and cook the pasta!  

To make it in super quick time, I used the Zyliss® Easy Pull manual food processor which allows you to chop food with ease and consistency.  Chopping, mixing, blending and pureeing easier and is convenient too with no need or fuss for electric tools and gadgets. 

Friday, 1 May 2015

How to Dehydrate Tomatoes using a Dehydrator

Now I've always been curious about dehydrators, I mean do they actually work, do they take forever and ever, to do their stuff,  and more to the point why do I, or anyone else for that matter, actually want or indeed need one?






















Tomatoes; oh I do love tomatoes!  With a dehydrator you can preserve your tomatoes so they're ready to add to recipes as and when you want them.  As long as your jars are sterilised then I'm sure they can be stored in small kilner jars in olive oil.  I must say I was really impressed that the tomatoes kept their colour when dehydrated, in fact they turned to an even deeper red; no PhotoShop doctoring used in any of these photos apart to resize.  So yes dehydrators do work!

Wednesday, 18 March 2015

Get ready for your Summer Holiday - Let's Cook Paella

Oh yes, it's that time of year when we all soon start to think about our summer holiday.  Well okay, the weather isn't even spring like at the moment here in the UK, but I don't care!  I'm getting into the holiday spirit a bit early as I'm going to make the most of this years holiday abroad since we didn't have one last year.





















I do love Spanish food and when in Spain I can't resist Paella. 

Wednesday, 4 March 2015

Carrot and Ginger Soup - Made using the Optimum 9200 Power Blender

When reading the Optimum 9200 Next Generation Power Blender could make hot soup by friction heat alone (caused by the fast spinning blades) my thinking was it would be lukewarm at best.  As it turns out I was wrong. 























Running on high speed the blades rotate 44,000 rpm which creates friction heat and the Optimum 9200 will raise the contents of the jug by 4 degrees every 30 seconds.  In order to make hot soup it has to be running for approximately 5 to 6 minutes depending on the amount of vegetables in the jug.   






































Can you see the steam coming from my soup?!

Check out my review of the Optimum 9200 Power Blender - it is a seriously amazing blender.

Print Recipe

https://sites.google.com/a/aglugofoil.com/a-glug-of-oil/home/carrot-and-ginger-soup





To make 2-3 bowls of soup you will need:
4 large carrots - peeled and cut into chunks
1 drop of Holy Lama ginger extract spice drops
100ml of vegetable stock made from half of a Knorr stock cube dissolved in boiling water (you can use chicken stock if you're not vegetarian)
a small pinch of sea salt and black pepper to taste

How to do it:
Throw the peeled and chopped carrots along with just 1 drop of Holy Lama Ginger Extract Spice Drops into your Optimum 9200 Power Blender and blend on high for about 30 seconds - you will need to use the tamper tool just so they don't get stuck.  Now add about 50ml of the hot stock.  Remove the tamper tool and pop on the lid.  Leave to blend for 5 to 6 minutes. 
Check the consistency and add more of the stock if you think it needs it.  Your soup should be nice and hot and ready to serve.  Have a taste and adjust the seasoning.

Take a look at the Official Optimum Next Generation 9200 website to see what else these power blenders can do.

Disclosure: This post contains affiliate links.  Buying through my affiliate link will not cost you anything.  I will earn a small percentage from the sale.  I only endorse products that I use and love!

Wednesday, 4 February 2015

Vegetable Spaghetti - Microplane Spiral Cutter Review

Let me tell you about this new Microplane Spiral Cutter - it's easy to use and easy to clean too. This spiral cutter allows you to make spiral cuts out of fresh vegetables. So yes, you can now make your veg look all  posh!






















Courgettes, carrots, cucumber all work well and also I'm thinking beetroot would be good too although I haven't tried it - could be a bit messy?!   To use the spiral cutter, just hold what ever it is you're cutting at a slight angle making sure the whole side of the vegetable touches the blade and twist. 



























The two different size barrels are for different size veg - the larger one being perfect for cucumber and the smaller for carrots.

The blades are really sharp and slice through vegetables with ease.  I have to say I couldn't get the spirals quite as long as I'd have perhaps liked without some breaking - probably just me not getting the hang of it.  Don't get me wrong the spirals still looked good and it's great for stir-fries, creating garnishes or to make a more interesting side salad a bit different from the norm.    

The soft-grip exterior makes it comfortable to hold and easy to use and fits easily in your hand and it's also dishwasher safe.


With a RRP of £9.95 I think this is a reasonable price.
To buy a Microplane Spiral Cutter (available in Green or Black) please pop over to Steamer Trading

Many thanks to Steamer and PBM Marketing for sending me one to review.

Disclaimer:  All thoughts and opinions are my own.  I was not required to write a positive review. 

Wednesday, 10 December 2014

Port and Redcurrant Glazed Roasted Root Vegetables - SCANPAN Review

My Christmassy Roasted Root Vegetables glazed with Port and Redcurrant Jelly are, in a word, delicious. Perfect for Christmas dinner or of course the usual Sunday roast.  So very easy to do too, and as long as you have a good non-stick pan you can't go wrong.

Usually I'd recommend you use a disposable foil tray since the honey can be hard to clean from a regular non-stick roasting tin.  But having been sent this beautiful Scanpan I put it to the test - would it be easy to clean afterwards?  Answer is yep it was a doddle.
Scanpan not only looks good but performs really well both in the oven and on the hob too.
 
























Scanpan products are made in Denmark and the Scanpan roasting pan has a non-stick ceramic titanium coating and is metal utensil and dishwasher safe.  This roasting pan is multi-purpose too since it has a base like a frying pan and it can also be used in the oven, under the grill and on the stove top.

Wednesday, 22 October 2014

Spicy Red Pepper and Sweet Paprika Soup

Rich, vibrant, thick and creamy warming soup is perfect for these cold 'almost winter' like days.  Homemade soup is really easy to make and the best thing is you can make up your own flavours combinations.  With good quality ingredients soup takes no time at all to make especially in a soup maker. 


Make the best of those bargains you see in your local supermarket or better still your local farm shop or greengrocer. Whether you use a soup maker to do the work for you, or manually cook your soup and then blend with a stick (immersion) blender is up to you.  I used a soup maker by Judge Cookware and the result was excellent.  Soup can be frozen too so you always have some ready for for lunch on those lazy do nothing days.

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