This soup recipe is easy to make and very budget friendly.Soups are always a great way of using up vegetables that are beginning to go past their best and you don’t want to waste. They’re also easy to make, great to batch cook and a good way of sneaking veggies in to your meal plans. Ingredients 3 small sweet potatoes (or 2 large) 1 leek 1 red onion 1 carrot 1 teaspoon ground cumin 500ml chicken or vegetable stock (using a cube is fine) Method Roughly chop all the veg Soften the leek and onion in oil in a large saucepan for a few minutes, then add the cumin and stir though for a minute. Add the carrot and sweet potato and stir through so combined. Pour over the stock . If freshly made and hot, then let the soup simmer for twenty minutes until the vegetables are tender. If using chilled stock then bring to the boil first, then lower the heat and simmer. This can be eaten straight away or portioned into plastic boxes so you’ve an reheat later. If you like spicy food, this is delicious if you add some flaked chilli or a hefty portion of ground pepper before serving. Likewise you can make it milder with a swirl of yoghurt or sour cream added – great for kids! I like mine with chilli or olive bread. Like this? Why not share it? Facebook 0 Twitter 0 Messenger Google+0 WhatsApp Email LinkedIn0 Pinterest0Like this? Why not share it?
Are you looking for an alternative to a high chair, perhaps because your toddler is ready to sit at the table or you want something you can take out to restaurants or family? I decided to stash the big high chair and get Chicco Snack Booster Seat – a space saving alternative that you strap to your dining chair. We already have a Polar Gear travel booster, which has a foam seat, which we love, but with everyday use it was beginning to get a bit squishy. The Chicco Snack Booster promises a lot and has rave reviews on numerous sites. But what did I think? First of all, it’s well packaged without being swamped in cardboard or wrapping. Everything was clean and in order. The pack includes the booster itself and a detachable tray. On first sight, it LOOKED like it was reasonably easy to assemble, but the instructions are awful. I googled for some videos on You Tube and there is a bunch so follow those and you’ll have no issues. In short, take off the tray, pull back the back of the seat and you’re done. There are three heights for the chair – one is with the legs flat, and the others are higher, as I’ve shown below. In my view, this needs a bit of work and some more options would be better. The highest one would work well for younger ones with the tray attached, as I don’t think there would be many tables high… View PostLike this? Why not share it?
Want to know how to cook steak well and make a £4 rump taste like £8 fillet steak? Ever wonder how to get your steaks at home to taste as succulent and tender as the ones you get in a restaurant? I’m going to tell you how I achieve excellent results every time, without splurging on expensive cuts. I like to use rump steak. It’s cheaper than fillet and very accessible. If you shop around you can get a decent sized portion for about £3-£4, which makes it an economical treat. My husband is a hug meat-lover so if he’s telling me it’s the best steak he’s had, then I’m going to take that as a complement. He almost choked when I told him how much I actually spent on the steak! (These steaks cost less than £3.80 each in Aldi) So what’s my secret? It’s all in the preparation. About four hours before you want to eat your steak, take it out of any plastic packaging or wrap so it can breathe and air dry a little. Leave it in your fridge on a plate – raw meat should always be kept on the bottom of the fridge for hygiene purposes. After about two hours you can start to marinate it. You might want to use a dish or container for this bit… My fool proof marinade Season both sides of the steak with salt and pepper. Pour over a quarter of a cup of olive oil, the same of… View PostLike this? Why not share it?
This makes a light and tasty coconut and jam sponge which serves well as a cake at tea time, or warmed with custard as a pudding. Even better it’s cheap to make and great for beginner bakers. It reminds me of school dinner puddings – in a good way! Ingredients 4oz softened margarine (or butter) 4oz sugar 4oz self-raising flour 2 eggs 1 teaspoon vanilla extract 130 g desiccated coconut 2 tablespoons raspberry jam/ preserve Method Cream the margarine and sugar into a large mixing bowl, then beat the eggs and add them in. Add the vanilla and give it all a good stir. Once they’ve started to combine, add in the flour and around 80 – 90g of the coconut. Preheat the oven to 180 c. While the oven is heating get a square or rectangular baking in and lightly grease with some marg or butter. I recommend also lining it with some baking paper as it will make it easier to lift out. Once the oven is warm enough, pour the cake batter into the tin and bake for around 15 minutes. It should be golden and slightly springy to touch. Remove from oven and turn out onto a wire cooling rack. If you’ve lined the tin with backing parchment you will probably be able to lift it straight out. Once the sponge has cooled, smear the top with the jam and sprinkle the remaining coconut on top. Cut into portions of your desired size – I get… View PostLike this? Why not share it?