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Crock pot pea and ham soup (pea wack)
Crock pot pea and ham soup (pea wack)

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We hope you got benefit from reading it, now let’s go back to crock pot pea and ham soup (pea wack) recipe. To cook crock pot pea and ham soup (pea wack) you only need 7 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to prepare Crock pot pea and ham soup (pea wack):
  1. Use easy winter warmers
  2. Provide 1 ham shank
  3. Prepare 500 grams marrowfat dried peas
  4. Take 7 medium sized potatoes
  5. Prepare 1 tsp salt
  6. Get 1 1/2 pints cold water
  7. Use 1 tsp baking powder or bicarbonate of soda
Instructions to make Crock pot pea and ham soup (pea wack):
  1. Soak the ham shank in a pan of water overnight to dissolve any salt
  2. Soak the dried peas in a bowl /pan/container over night with the baking powder/bicarbonate of soda
  3. Boil the potatoes for 10-15 mins, once the water is bubbling
  4. Drain the peas. Put in a colander and wash the water off (no need to dry) you will notice that the pess should have swollen to twice their size
  5. Add the peas, ham shank, potatoes, salt and the cold water in to the crock pot/ slow cooker.
  6. Cook on low for 6 hours
  7. Enjoy, this should stick to your ribs

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 germs from growing and spreading. It is possible to take some actions to help protect yourself and your loved ones from the spread of harmful germs. Jump to table of contents Wash your hands

Your hands can easily spread bacteria around the kitchen and onto food.

Before starting to prepare food After touching raw food such as meat, poultry and vegetables After going to the bathroom After touching the bin after touching pets

Don’t forget to dry your hands thoroughly too, because wet hands disperse bacteria more easily. Keep worktops clean

Before you begin preparing food, it’s important worktops, kitchen utensils and chopping boards are all clean. If they’ve been touched by raw meat, poultry, vegetables or eggs you will need to wash them completely.

You ought to shift dish cloths and tea towels frequently to avoid any bacteria growing on the material.

Raw foods like fish, poultry and veggies may contain dangerous bacteria that can spread quite easily by touching:

other foods worktops chopping boards Knives

You ought to keep raw foods away from ready-to-eat meals, like salad, bread and fruit. This is because these kinds of food will not be cooked before you eat them, so any germs that get on the food won’t be murdered.

To help prevent bacteria from spreading:

Don’t let raw food like meat, fish or vegetables touch other foods Don’t prepare ready-to-eat food with a chopping board or knife that you have used to prepare raw meals, unless they have been washed thoroughly first Clean your hands thoroughly after touching raw meat, fish or veggies and before you touch anything else Cover raw meat or fish and shop at the bottom shelf of the fridge where they can not touch or drip onto other foods Don’t wash raw meat before cooking Wash, cook or peel veggies unless these are called’ready-to-eat' on the packaging

Examine the label

It is very important to read food labels to make sure everything you are going to use has been stored correctly (based on any storage directions ) and that none of the food is past its’use by' date.

Food that goes away fast usually has storage directions on the tag that state how long you may keep the food and whether it needs to go in the fridge.

This sort of food frequently has special packaging to help keep it fresh for longer. But it is going to go off immediately once you’ve opened it. This is why the storage instructions also tell you how long the food will maintain when the packaging has been opened. For instance, you may see’eat within two days of launching' on the tag. Use by dates

You shouldn’t use any food after the’use by' date, even if the food looks and smells nice, since it might contain harmful bacteria. Best before dates

When this date runs out, it doesn’t mean that the food will be detrimental, but its own flavour, colour or texture may begin to deteriorate.

After this date, the quality of the egg will deteriorate and if any salmonella germs are present, they could multiply to high levels and could make you sick.

If your plan is on using a egg after its best before date, be sure you only use it in dishes where it will be fully cooked, so that both white and yolk are solid, such as in a cake or as a hard-boiled egg.

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