Frazzled
Sense of humour intact
I make a lot of soup all year round, don't use a recipe, I mainly like red/yellow peppers, bung in a carrot, onion, garlic, bit of broccolli – whatever is in the fridge and needs using up. I flavour it with stock cubes, tomato paste, herbs, cumin, whatever and add a tin of chick peas which thickens it when I whizz it with a blender. I make enough for the week and microwave as required in a mug
How do I perform this magic? - in an existing saucepan!! :taphead:
Who in their right mind would pay £100 to make something so basic? If you do need a recipe you can google it or ask a friend, assuming you don't have existing cookery books
It doesn't do anything you can't already do, but be quick if you want one because Andy says "once "stock" has gone" !! :wonder:
How do I perform this magic? - in an existing saucepan!! :taphead:
Who in their right mind would pay £100 to make something so basic? If you do need a recipe you can google it or ask a friend, assuming you don't have existing cookery books
It doesn't do anything you can't already do, but be quick if you want one because Andy says "once "stock" has gone" !! :wonder: