During the week, I like to keep suppers pretty much on the simple side. Mind you, if I am honest, I like to keep suppers pretty much on the simple side anyways.
I had way more than enough of complicated when I was working as a chef, more than enough to last a lifetime
That's not to say that I won't ever do complicated . . . just that complicated will be a rarity on my page because I can't be bothered for the most part!
That's not to say that I won't ever do complicated . . . just that complicated will be a rarity on my page because I can't be bothered for the most part!
Delicious and simple works for me!
Quick and easy also works for me. I save complicated for the weekend, or when we are having special guests.
Quick and easy also works for me. I save complicated for the weekend, or when we are having special guests.
That's why I just adore recipes like this one I am showing you here today. It's super simple, quick and easy . . . and delicious on top of it all.
AND . . . it all cooks in one pan, so clean up is a breeze! Not only that, but it is very economical.
AND . . . it all cooks in one pan, so clean up is a breeze! Not only that, but it is very economical.
With two large single boneless, skinless chicken breasts you can feed a family of four heartily and nobody will feel hard done by in the least!
With it's hearty chunks of chicken, chopped vegetables, noodles and that creamy sauce, it will have your family licking their chops and begging for more.
With it's hearty chunks of chicken, chopped vegetables, noodles and that creamy sauce, it will have your family licking their chops and begging for more.
Especially if you serve it up with some hot biscuits/scones. (I'll pop my mum's recipe down below. They're the best!) That's what we love to have with it. I guarantee everybody will be happy!
And that my friends, makes me happy. ☺
And that my friends, makes me happy. ☺
*Creamy Chicken Noodle Skillet*
Serves 4
A delicious stove top casserole which is a real family pleaser! NO heating of the oven means the kitchen stays cool! Serve with fresh biscuits for a fabulous family style supper. Serves 4
450ml of chicken broth (2 cups)
1 tin of condensed cream of chicken soup
1 soup can of milk
1 TBS dried parsley flakes
1 tsp dried thyme
1 tsp garlic powder
1/2 pound flat noodles, broken if long
a handful of frozen petit pois
180g of grated strong cheddar cheese, divided (1 1/2 cups)
chopped fresh parsley to garnish
Heat the oil in a large deep skillet. Add the chopped vegetables. Cook, stirring, without browning over medium high heat until they beging to tenderize. Add the chicken. Season with some salt and black pepper.
Cook, stirring over medium heat, until the chicken is no longer pink, but don't allow it to brown. Add the chicken broth, soup, milk, parsley flakes, thyme, garlic powder and noodles. Stir well together. Bring to the boil, then reduce to low and allow to simmeror 20 to 25 minutes, stirring every five minutes or so to help keep the pasta from sticking together.
Add the peas during the last five minutes of cooking. Stir in 120g (1 cup) of the cheese and allow it to melt in. Remove from the heat and top with the remaining cheese. Cover and allow to rest for 5 to 10 minutes before serving. Sprinkle with the parsley and serve.
*Mom's Baking Powder Biscuits*
Makes about 36
Printable Recipe
My mom makes the best baking powder biscuits in the world. Now you can too.
280g plain flour (4 cups)
8 tsp baking powder
1 tsp salt
2 TBS granulated sugar
220g white shortening (1 cup)
2 large free range eggs
335ml milk (1 1/2 cups)
Preheat the oven to 180*C/350*F/ gas mark 4. You will need several large baking sheets. No need to grease them.
Whisk together the flour, baking powder, salt and sugar in a bowl. Drop in the shortening and cut it in with two round bladed knives or a pastry blender until the mixture resembles coarse crumbs. Beat together the milk and eggs until well combined. Add to the dry mixture and stir with a fork until you have a soft dough. You may not need all the liquid. Turn out onto a lightly floured board and knead a few times. Pat out to 1/2 inch thickness. Cut out with a sharp 2 inch round cutter, giving the cutter a sharp tap straight down and up without twisting. (Twisting will give you lop sided biscuits.) Place onto the baking sheets, leaving some space inbetween the biscuits for crispy all around biscuits, or close together for soft sided biscuits.
Bake for 20 to 25 minutes, until well risen and browned. Serve warm. Any leftovers can be stored in an airtight container and reheated in the microwave for a few seconds. These also freeze really well.
Add the peas during the last five minutes of cooking. Stir in 120g (1 cup) of the cheese and allow it to melt in. Remove from the heat and top with the remaining cheese. Cover and allow to rest for 5 to 10 minutes before serving. Sprinkle with the parsley and serve.
*Mom's Baking Powder Biscuits*
Makes about 36
Printable Recipe
My mom makes the best baking powder biscuits in the world. Now you can too.
280g plain flour (4 cups)
8 tsp baking powder
1 tsp salt
2 TBS granulated sugar
220g white shortening (1 cup)
2 large free range eggs
335ml milk (1 1/2 cups)
Preheat the oven to 180*C/350*F/ gas mark 4. You will need several large baking sheets. No need to grease them.
Whisk together the flour, baking powder, salt and sugar in a bowl. Drop in the shortening and cut it in with two round bladed knives or a pastry blender until the mixture resembles coarse crumbs. Beat together the milk and eggs until well combined. Add to the dry mixture and stir with a fork until you have a soft dough. You may not need all the liquid. Turn out onto a lightly floured board and knead a few times. Pat out to 1/2 inch thickness. Cut out with a sharp 2 inch round cutter, giving the cutter a sharp tap straight down and up without twisting. (Twisting will give you lop sided biscuits.) Place onto the baking sheets, leaving some space inbetween the biscuits for crispy all around biscuits, or close together for soft sided biscuits.
Bake for 20 to 25 minutes, until well risen and browned. Serve warm. Any leftovers can be stored in an airtight container and reheated in the microwave for a few seconds. These also freeze really well.
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I took advantage of some of the really nice weather we had this weekend and my TeFal ActiGrill to make us some really tasty grilled chicken sandwiches. Summer food. Bring it on!
You can pay a fortune for a chicken sandwich in those fast food places these days, and they all taste the same when it comes right down to it. These are a bit healthier I like to think and a hundred times more delicious!
They are also quite economical because with only two chicken breasts, you can make four sandwiches. The chicken marinates for an hour or so in a delicious honey mustard marinade, composed of two different mustards, honey and lemon juice. There is also bacon on them . . .
Not just any bacon however . . . candied pepper bacon that you make yourself. So easy to do and seriously scrummy as well. The chicken is grilled, brushed with barbecue sauce or not as you wish, and then they are put together, chicken, bacon . . . and a nice slice of cheese on top, which melts down over the hot bacon and chicken . . .
Serves on a toasted bun with some shredded lettuce and a mayo ranch sauce, these went down a real treat with the Toddster . . . and I confess I was also licking my chops. Who needs to go out to get a good Chicken sandwich . . . when you can get a tastier one at home??? Not us, that's for sure! This is great summer time food. I cooked mine indoors on the electric grill, but you could just as easily do them outdoors on the barbecue. This is sure to be a real winner!
*Grilled Chicken, Bacon and Ranch Sandwiches*
Serves 4
These are easy and quite, quite delicious. Perfect for an al fresco supper on the patio. Plan ahead as the chicken needs to marinate for several hours.
2 large single chicken breasts, skinless and boneless
4 dessert spoons of runny honey (1/2 cup)
2 dessert spoons of Dijon mustard (1/4 cup)
2 dessert spoons of grainy mustard (1/4 cup)
salt and black pepper to taste
1/2 tsp hot pepper sauce, or as desired
the juice and zest of 1/2 large lemon
8 slices of streaky bacon, cut in half crosswise
2 TBS brown sugar
coarse black pepper
4 slices of sharp cheddar cheese
(I used the dyed one this time for colour)
(I used the dyed one this time for colour)
barbecue sauce as desired
4 split and toasted buns
2 TBS ranch dressing
2 TBS mayonnaise
shredded lettuce
Using a very sharp knife, cut the chicken breasts horizontally through the middle. You will end up with 4 chicken escallops. Pound them lightly into a uniform size. Whisk the honey, both mustards, salt, pepper, hot pepper sauce and lemon juice and zest together in a bowl. Add the chicken and swirl it around so that they are all coated. Cover and refrigerate for at least an hour, but no longer than 2 hours.
About 15 minutes before cooking, preheat the oven to 200*C/400*F/ gas mark 6. Line a baking sheet with foil. Place the bacon on top of the foil. Sprinkle evenly with brown sugar and sprinkle with the coarse black pepper. Roast in the heated oven for about 10 minutes, keeping an eye on it, until golden brown
and slightly crisped. Don't take your eye off it or it will burn. (You may not need the whole 10 minutes) Remove to a paper kitchen towel lined plate and keep warm.
Heat the grill. Remove the chicken from the marinade, discarding any marinade in the bowl. Grill over medium high heat for 3 to 4 minutes per side, brushing with barbecue sauce as desired. During the last few minutes of grilling, place some bacon on top of each piece of chicken and top with a slice of cheese.
Allow the cheese to melt.
Mix the ranch dressing and mayonnaise together. Take your toasted buns and spread the bottoms of each with some of this mixture. Top with some shredded lettuce and one piece of chicken. Replace the tops and serve immediately.
Today I wanted to tell you about the fabulous drinks I was recently sent to taste from the Cracker Drinks company. They have recently introduced two new flavours which are now available , including Blackcurrant and Cherry, and Pear and Vanilla. These will both feature in Spring/Summer restaurant menus across the UK. The range is already available in Tesco and Sainsbury’s, and is now starting to expand into the restaurant sector, offering children something fresh and new. I was sent the Black Currant & Cherry as well as the Pineapple Coconut & Lime.
Black Currant & Cherry
Containing nothing more than Grape Juice, water, pressed fruit and naturally occurring fruit sugars with no artificial colourings, flavourings or preservatives, this has a all of the sharpness and fragrance of Black Currants counter balanced with the sweetness of ripe Cherries. We quite enjoyed this. No surprised there as we both love Black Currants.
Pineapple, Coconut & Lime
Once again containing nothing more than Grape Juice, water, pressed fruit and naturally occurring fruit sugars with no artificial colourings, flavourings or preservatives, and including natural lime and coconut flavorings. This had big Pineapple flavour, cut with the zesty citrus flavour of lime and balanced out by the wonderful taste of coconut. A truly tropical taste which we both enjoyed very much.
With the warm weather looming, it's nice to have something refreshingly different in the refrigerator to quench summer time thirsts and know that each serving contains one of your five a day and is all natural with no added sugar!
Founded in 2005, the Cracker Drinks Co is a privately British owned company which has dedicated itself to creating and delivering quality great tasting fruit drinks, using unusual fruit blends and only natural ingredients.
To find out more do check out their home page.
Follow them on Facebook.
Cracker Drinks are available in all of the major supermarkets as well as Welcome Break and a variety of eating establishments throughout the UK.
I like very much!
I recently found a recipe somewhere for Mars Bar Custard and so in preparation for making it, I picked up a package of Mars Bars at the grocery store. You can guess what happened next. I lost the recipe and still haven't found it. It's so annoying when that happens, and it happens to me a lot.
I try really hard not to have too many things like candy bars in the house, because they have a habit of getting into my mouth big time. I am a real chocolate bar fiend. I decided to use them up so they wouldn't be hanging around the cupboard tempting and torturing me. I decided to make cookies with them.
Now, I know what you are thinking . . . wouldn't cookies with Mars Bars in them be even more dangerous to have around and more fattening than the candy bars themselves?? And of course, they are! But, the good thing about cookies is this . . . people don't mind me bringing them over a dozen or so cookies. In fact they welcome them with open arms . . . whereas if I show up with a packet of Mars Bars, they are apt to question my sanity . . .
Cookies with Mars Bars in them however . . . a totally different story. These were snaffled up at the speed of light. No surprise there either as they are the perfect cookie . . . soft and chewy in the middle, a bit crisp on the edges and stogged full of lovely semi sweet chocolate chips and hunks of melted Mars Bars . . .
Be still my heart . . . soft, chewy, malty, sweet caramel, and semi and milk chocolate . . . all in that lovely chocolate chip cookie dough that is so good you want to eat it raw, but you are afraid to so you bake it just to save yourself from a fate worse than death. Whew! Now THAT'S a mouthful. A Big Soft Chewy Mars Bar and Chocolate Chip Cookie mouthful!
*Big Soft Chewy Mars and Chocolate Chip Cookies*
Makes about 30 cookies
Soft moreish chocolate chips cookies stogged full of chopped Mars bars and semi sweet chocolate. Each bite brings you a scummy little taste of each.
170g of butter, softened (3/4 cup)
150g of soft light brown sugar (3/4 cup packed)
50g of granulated sugar (1/4 cup)
1 large free range egg
2 tsp vanilla extract
280g of plain flour
2 tsp of corn flour (corn starch)
1 tsp bicarbonate of soda (baking soda)
pinch of salt
2 (51g) Mars Bars, chilled and then chopped small (1 heaped cup, loosely piled in)
180g of semi sweet chocolate chips (1 cup)
Preheat the oven to 180*C/350*F. gas mark 4. Line two baking sheets with baking paper. Set aside.
Cream the butter and both sugars together until light and fluffy. Beat in the egg, vanilla and salt. Sift together the flour, soda and corn flour. Stir this into the creamed mixture to combine. Stir in the
chopped Mars Bars and the chocolate chips. Scoop out and roll the dough into balls which are about 1 1/2 inches in diameter. Place two inches apart on the baking sheets.
Bake for 9 to 10 minutes, until nicely set and just turning golden brown at the edges. Let sit on the baking trays for five minutes before scooping off to a wire rack to finish cooking completely.
Store in an airtight container.
NOTE: You can keep the dough covered and chilled in the refrigerator for up to a week and just scoop out and bake what you want. You can also freeze it.
Also please note that Mars Bars here in the UK do not have any nuts in them. They are simply a layer of nougat, topped with caramel and then covered in milk chocolate. I understand that in American they do have almonds in them. Just make sure that the almonds are chopped up too.
I hate it when you spend good money on something to eat and then when you get it home, it tastes like cardboard. I bought a bag of apples the other day, and not just any old apple either . . . Pink Ladies. When I got them home and bit into one, it had about as much flavour as a piece of paper. ZIP!
There was no sweetness to it . . . none of that juiciness that you would expect from an apple. Perhaps I am just spoiled . . . or maybe it is just apples at this time of year. In any case I was really disappointed and I had spent almost £3 on 4 apples. If the price of petrol wasn't so high I would have gone back to the store with them., but instead I just grumbled about it and that was that.
It was the same as a punnet of pears that I bought, supposedly home-ripening. HAH! A week later, they are still as hard as rocks, and I took a bite from one today and it was BLECH! I seriously doubt they will ever ripen. It's positively criminal. I can't wait until the apples, plums and pears are ready on our trees!
I had gotten some Granny Smith's to make Todd an apple pie with, but today I didn't feel like making a pie and I made this apple tray bake instead, which is (in my opinion) just as good if not better than an apple pie, and I think a whole lot easier and I was feeling rather lazy . . .
With their buttery short bread base and sweet apple filling, not to mention that short buttery crumble topping, these always go down a real treat. You can use whatever flavour of jam you want in them. Today I used raspberry jam because that is what I had on hand. They turned out fabulous! As always. Not quite pie . . . but then again, I never heard anyone complaining either!
*Apple Crumble Tray Bake*
Makes one 8 inch square pan
Delicious apple bars with a shortbread type base, a layer of raspberry jam, a sweet apple filling and a moreishly butter topping. Glaze or not as desired.
For the base:
187g of plain flour (1 1/3 cups)
2 TBS granulated sugar
1 tsp salt
4 ounces unsalted butter, at room temperature (1/2 cup)
For the filling:
4 medium tart apples, peeled, cored and coarsely chopped
5 TBS granulated sugar
1/4 tsp cinnamon
dash each of ground cardamom and freshly grated nutmeg
2 tsp corn flour (corn starch)
2 TBS lemon juice
2 heaped dessertspoons of raspberry jam (about 1/4 cup)
For the topping:
70g plain flour
3 TBS granulated sugar
4 TBS unsalted butter, softened
pinch each salt, cinnamon, cardamom and nutmeg
Preheat the oven to 180*C/350*F/ gas mark 4. Butter an 8 inch square baking pan. Line with baking paper, leaving an overhang. Butter the paper. Set aside.
Sift the flour for the base into a bowl. Whisk in the sugar and salt. Drop in the butter and rub it in with your finger tips until you have a mixture resembling bread crumbs.
Press this evenly into the prepared pan, pressong down firmly. Bake for 10 to 13 minutes, until lightly brown around the edges.
To make the filling, put the apples into a skillet along with the sugar and spices. Cover over medium heat, stirring occasionally, until the apples are tender, but still holding their shape. Whisk together the corn flour and lemon juice. Stir this into the apple mixture. Cook and stir until the mixture thickens. Remove from the heat and set aside to cool.
Make the crumble topping by whisking the flour, sugar and spices together in a small bowl. Rub the butter in with your fingers until you get a clumpy mixture.
After the initial baking of the crust, remove it from the oven. Loosen the jam with a fork and then spread it evenly over the hot base. Top with the apple filling. (I use my hands to spread it out evenly) Top with the crumble topping, scattering it evenly over top. Bake for 25 to 30 minutes until golden brown. Allow to cool completely in the pan before lifting out and cutting into squares to serve.
An optional glaze can be made by whisking together 65g (1/2 cup) of icing sugar and enough lemon juice to give you a smooth and drizzable mixture. Drizzle this decoratively over top of the apple bake and allow to set prior to cutting.
I just love a good tuna burger. I can remember cooking "Italian Tuna Burgers" in home economics when I was at school.
They were lovely and filled with what I thought were exotic ingredients at the time . . . olives, mushroom soup and mozzarella cheese . . . actually they were more like Tuna Melts, but whatever, they were mighty tasty!
I can remember an old Italian woman in a grocery store one time telling me that the only tuna which was worth buying was Albacore Tuna. It was rather expensive compared to the other tuna, but she really looked like she knew what she was talking about.
She said the other stuff was garbage. So I did buy a tin of albacore tuna that time and that was when I learned that she was right. Albacore is the best. That is all I have bought since then. It means we don't have Tuna quite as often as I would like to have it, but it also means that when we do have it, we really enjoy it.
Albacore Tuna is a white tuna, milder in flavour than the other varieties. It doesn't have that metallic or "fishy" flavour that you can find in the cheaper skipjack or yellow fin tunas.
It's slightly higher in calories and fat, but it's a good omega-3 fat which helps protect us against heart disease and cancer, so in my opinion . . . it's more than worth that little bit of extra money.
This Tuna burger is quite simple to throw together. There is nothing fancy in them, unless you consider Albacore Tuna to be fancy.
This Tuna burger is quite simple to throw together. There is nothing fancy in them, unless you consider Albacore Tuna to be fancy.
There is no mayonnaise . . . just some bread crumbs, grated onion, horseradish, lemon juice, beaten egg, garlic and some seasoning.
You could also add finely chopped celery if you wanted to for added colour and crunch.
As you can see it's a lovely meaty tuna burger . . . delicious. I like to melt a slice of cheese over top and serve them in a toasted bun with some mayo (I like the lemon but wasabi would also be great!) sliced tomato and shredded lettuce.
One of these makes a nice hearty lunch, or with the addition of some oven chips or pasta or potato salad, a nice and simple supper! This is a deliciously different way of getting your Fish for Friday!
*Tuna Burgers*
Makes 4
Quite simply delicious. I can say no more.
2 (225g) jars of solid albacore tuna in spring water, drained (2 (5 oz) tins) and flaked
60g of fine dry seasoned bread crumbs (1/2 cup)
2 large free range eggs, beaten
1 clove fresh garlic, peeled and finely minced
1 small onion, peeled and grated
1 TBS fresh lemon juice
1 tsp celery salt
1 1/2 tsp prepared horseradish
1/4 tsp black pepper
4 slices of your favourite cheese
olive oil for frying
To serve:
4 toasted sesame seed buns, split butter and toast under the grill
4 TBS lemon mayonnaise
2 tomatoes thinly sliced
a handful of finely shredded lettuce
Drain the tuna really well and flake it into a bowl. Add the bread crumbs, beaten egg, garlic, onion, lemon juice, celery salt, horseradish and black pepper. Shape into 4 nice flat patties, about 1/2 inch thick.
Heat some olive oil in a large skillet. (About once around the skillet) Once it is hot add the tuna burgers. Cook over medium heat for about 5 minutes, until nicely browned. Carefully flip over and
toast on the second side in like manner, again for five minutes.
Place a slice of your favourite cheese on top of each. (I used onion and chive double Gloucester) Pop on a lid and remove from the
burner. Let the cheese melt.
Top the bottoms of each toasted bun with some mayonnaise, the shredded lettuce and a couple slices of tomato. Place the tuna burger, cheese side up on top. Cover with the toasted top
half of the bun and serve. Delicious!
Note: The cheese slices I used on these were a delicious Double Gloucester with Onion and Chives. A Pepper Jack would be pretty tasty too!
Note: The cheese slices I used on these were a delicious Double Gloucester with Onion and Chives. A Pepper Jack would be pretty tasty too!
I've noticed a lot of this ready made in the shops recently. Charging at a premium price, for what looks to be a very small piece of meat. By the time you bought enough to serve your family, it would cost a small fortune. Why buy ready made when it's so easy to make at home, and probably much tastier too!
It does take a bit of planning as you need to rub the meat with the spice rub on the evening prior to cooking. The meat then marinates overnight in this mixture. The next morning you simply place it into the slow cooker with some barbecue sauce and Worcestershire and let the slow cooker do all the hard work.
This leaves you free to do whatever you want all day, free from worry, as dinner is cooking itself in the slow cooker. Of course if you don't have a slow cooker, you can simply pop it all into a casserole dish and cook it in a very slow oven for the same amount of time. I would suggest a temperature of 150*C/300*F. Do check it from time to time though, just to make sure it's not burning or going dry.
In any case by the end of the day you will be rewarded with fork tender beef in a lovely sauce, perfect for shredding and spooning out onto toasted buns. I like to top mine with sweet pickled hot peppers and bake a few oven chips on the side. Salad is also nice on the plate, just so you get some of your five a day you know. We all need those! Enjoy!
*Barbecued Brisket*
Serves 8
Deliciously tender beef brisket, perfect shredded and piled onto toasted buns. Plan ahead as the meat marinates over night. The next day is a dawdle however as
you just pop it into the slow-cooker and let it go.
1 TBS dried thyme leaves
1 TBS sweet paprika
2 tsp coarsely ground black pepper
2 tsp fine sea salt
1 tsp onion powder
1/2 tsp garlic powder
1/2 tsp cayenne pepper
1/2 tsp ground cumin
3 pounds of beef brisket, unroll and trim off any fat,
discarding the fat.
2 TBS Worcestershire sauce
1 bottle of barbecue Sauce (about 1 1/2 cups)
(I like the honey one)
Mix together all of the spices in a small bowl. Rub them into the brisket, covering it completely. Place it into a plastic food bag and tie shut. Place into the refrigerator overnight.
The next morning whisk the barbecue sauce and Worcestershire sauce together in the bottom of a slow cooker. Place the beef on top. Cover and cook on low for 8 to 10
hours, until the meat is fork tender. Shred and serve piled onto toasted buns as desired.
We've had some really miserable rainy dull days this week. With the rain comes cooler temperatures and I have really been struggling to keep from turning the heat on. I don't want to have to spend the extra money on heat if I can help it, especially at this time of year!
I am really enjoying The Froothie Optimum 9400 Blender which I was sent a few weeks back. It has really been making short work of all of the blending and blitzing in my kitchen, and it especially shines when it comes to make something as delicious as a smooth and creamy soup like this Honeyed Tomato Soup. It takes hardly any time at all to use. I am really loving it.
*Honeyed Tomato Soup*
Serves 4
Printable Recipe
A deliciously simple tomato soup, slightly sweetened with honey. I find the honey helps the tomatoes from being too acidic. It just tastes wonderful. Who would guess that is is low in fat!
2 (390g) pouched of chopped Italian tomatoes with onions and garlic (about 4 cups)
2 ribs of celery chopped
splash of white wine
1/2 tsp dried sage
1/2 tsp dried rosemary
2 TBS runny honey
sea salt and freshly ground black pepper to taste
250ml of skimmed evaporated tinned milk (1 1/4 cup)
250ml of 2% milk (1 1/4 cup)
Place the tomatoes, celery, white wine, sage and rosemary into a saucepan. Bring to the boil. Immediately reduce the heat to a low simmer. Stir in the honey and season to taste with some salt and black pepper. Simmer for about 15 minutes, until the celery is soft. Blitz until smooth with a stick blender if you have it, or very carefully in a regular blender. Alternately you can put it through a moulee. Return to the heat. Whisk in most of the tinned milk, reserving a bit for a garnishing. Whisk in the milk. Heat through. Ladle out into 4 heated soup bowls. Drizzle a bit of the reserved tinned milk on top and drag through it with a toothpick to make a lovely swirl.
I am really loving having this new toy to play with. I am looking forward to creating a lot of new things with it, especially with the summer months coming up. I see lots of tasty fruit smoothies, salad dressings, sauces, etc. This little baby is going to get a lot of use for sure!
To find out more about this beautiful machine do check out the Froothie Homepage. To find out more about the specifications of it and just what it can do, remember it's not just a blender.
Of course if you are as impressed as I am with what I have done with this machine you can just buy one now.With a one month trial, money back guarantee which includes return postage costs from the UK, you can't lose!
I am going to try making mayonnaise in it this week, so watch this space!
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