Showing posts with label Soup. Show all posts
Showing posts with label Soup. Show all posts

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.


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.

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.


Vegetable and Barley Soup

A good bowl of soup is always a good thing and a great way to eat lots of lovely veg if you are someone that usually doesn't.  Add pearl barley and I say this soup just has to be good for you.  Pearl barley is similar to wheat in its caloric, protein, vitamin and mineral content and is great for adding to soups and stews.

Vegetable and Barley Soup

Pearl barley does take a bit of cooking though so you will need to rinse it then into a saucepan with plenty of cold water.  Cover with a lid, bring to a boil for 10 minutes then reduce the heat and simmer for about 20-25 minutes or until tender before adding to your soup.

Red Pepper Soup with Sweet Paprika

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.

Soup Maker by Judge Cookware - Review

Brrrrr! It's just the weather for a nice bowl of lovely homemade steaming hot soup - but this Soup Maker by Judge Cookware isn't all about soup you can use it to make hot chocolate, milk shakes, smoothies and to cooks eggs too by using the 4 hole egg cooker attachment.
Recently scoring 9/10 in Your Home Magazine for best soup maker.  Having been sent one to review myself here's how it went.
Soup Maker by Judge Cookware

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.....

Leek and Carrot Soup

 I've had this recipe written down for an age but have only just got round to making it.  I now can't remember where I found the original recipe, so I'm unable to give the person or book a mention and give credit to them.
What I can tell you is it was delicious!  The addition of oregano I think really sets it off.


Roasted Butternut and Cumin Soup with Crispy Chorizo

Slightly sweet and nicely spiced roasted butternut soup with crispy smokey chorizo. 

Roasted Butternut and Cumin Soup with Crispy Chorizo

Get yourself a great big butternut squash today - and give it a go!

Mulligatawny Soup - Gordon Ramsay Recipe

Just the thing for this freezing cold and snowy weather we're having here in the UK at the moment. A lovely curry flavoured soup with rice and beef.  There are so many variations of Mulligatawny 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!

Print Recipe

Please note: the 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 Mulligatawny 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

To Serve: 
a few fresh coriander leaves
a dollop of sour cream for each bowl
chunks of nice freshly baked bread

How to make it: 
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!

Leek and Potato Soup

There's nothing quite like a nice steaming bowl of soup in cold weather. Soup is so easy to make and a great way to use up any leftover veg lurking in the fridge.

Leek and Potato Soup

Print Recipe

To serve 4 you will need: 
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
50g butter
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

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.

Cauliflower and Chorizo Soup

Scrummy yummy Cauliflower soup with Chorizo.

Just the thing on a cold day.

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