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Before you jump to Hungarian pea soup #lunchideas recipe, you may want to read this short interesting healthy tips about Quite A Lot Of You Might Not Realize This But Coconut Oil Can Have Great Health Advantages To It.
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We hope you got insight from reading it, now let’s go back to hungarian pea soup #lunchideas recipe. You can cook hungarian pea soup #lunchideas using 11 ingredients and 4 steps. Here is how you do that.
The ingredients needed to cook Hungarian pea soup #lunchideas:
- Use 500 g peas
- You need 2-3 cloves garlic
- Use 1 tbsp sugar
- Use Salt
- Provide Pepper
- Prepare 1 tbsp flour
- Take 2-3 tbsp oil
- Use 1 tbsp paprika powder
- Use 200-300 ml milk
- Take 1 tbsp Greek yoghurt or sour cream
- Use Apple cider vinegar or any vinegar (I like it quite sour)
Instructions to make Hungarian pea soup #lunchideas:
- Sugar, peas, salt, pepper and garlic goes in to a pot with about 2 litres of water. Boiled them until peas are cooked.
- Meanwhile prepare the oils and flour mix in a small pan. When peas are almost cooked start to heat the oil and flour mix. Keep stirring as it can burn quickly. When it starts to be light in colour and smells like toast pull from the hob and add paprika powder. Mix them together.
- When it’s all mixed add milk, using a whisk make sure it’s nice and smooth in texture.
- Pour the flour and milk mixture to the peas and water, stir well and boil it for a minute. Mix the Greek yoghurt or sour cream into the soup after it was removed from heat. Add some vinegar to taste.
Another thank you to our reader, herewith some tips of preparing food safely.
It’s extremely important to prepare food safely to assist stop harmful bacteria from growing and spreading. It is possible to take some actions to help protect yourself and your family from the spread of harmful bacteria.
Wash your hands
Your hands can easily spread bacteria around the kitchen and on food. It is important to always wash your hands thoroughly with soap and warm water:
Before starting to prepare food After touching raw food such as poultry, meat and vegetables After going to the toilet After touching the bin after touching pets
Do not forget to wash your hands thoroughly as well, because wet hands disperse bacteria more easily. Maintain worktops clean
Before you start preparing meals, it’s important worktops, kitchen utensils and chopping boards are clean. If they’ve been touched by raw poultry, meat, vegetables or eggs you’ll want to wash them thoroughly.
You should change dish cloths and tea towels frequently to avoid any bacteria growing on the material. Separate raw food from ready-to-eat food
Raw foods like fish, poultry and vegetables may contain dangerous bacteria that can spread quite easily by touching:
other foods worktops chopping boards Knives
You should keep raw foods from ready-to-eat food, such as salad, bread and fruit. This is because these kinds of food will not be cooked before you eat them, so any bacteria that get on the meals won’t be killed.
To help stop bacteria from spreading:
Do not let raw food like meat, fish or vegetables touch other foods Do not prepare ready-to-eat food using a chopping board or knife which you’ve used to prepare raw meals, unless they have been washed thoroughly first Wash your hands thoroughly after touching raw meat, fish or vegetables and before you touch anything else Cover raw meat or fish and store at the bottom shelf of this fridge where they can not touch or drip onto other foods Do not wash raw meat before cooking Wash, peel or cook vegetables unless these are called’ready-to-eat' on the packaging
Examine the label
It’s important to read food labels to be sure everything you’re going to use has been stored correctly (according to some storage directions ) and none of the meals is past its’use by' date.
Food that goes away quickly usually has storage instructions on the tag that say just how long you may keep the food and if it must go from the fridge.
This sort of food frequently has particular packaging to keep it fresh for longer. But it is going to go off immediately as soon as you’ve opened it. By way of instance, you may see’eat within two days of launching' on the label. Use by dates
You should not use any food after the’use by' date even if the food looks and smells fine, because it might contain harmful bacteria. Best before dates
The’best before' dates indicated on most foods are more about quality than safety. If this date runs out, it doesn’t indicate that the food will be detrimental, but its flavour, texture or colour may begin to deteriorate.
An exception to that can be eggs, that have a best before date of no longer than 28 days after they are laid. Following this date, that the quality of the egg will deteriorate if any salmonella bacteria are present, they could multiply to high levels and could make you ill.
If your plan is to use a egg after its best before date, make sure that you only use it in dishes at which it will be completely cooked, so that both yolk and white are strong, such as in a cake or as a walnut.
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