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We hope you got insight from reading it, now let’s go back to yellow split pea soup recipe. To make yellow split pea soup you only need 8 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to prepare Yellow Split Pea Soup:
- Get 2 onions diced
- Provide 2 garlic cloves minced
- Get 4 slices smoked bacon diced
- Use 1 teaspoon paprika
- Get 250 g yellow split peas
- You need 1250 ml vegetable stock
- Use salt and pepper for seasoning
- Take 2 teaspoons basil
Instructions to make Yellow Split Pea Soup:
- Heat a drizzle of olive oil in a large pan over a medium heat - Add the onions, bacon, garlic, basil and paprika and sauté for 5 minutes - Wash the yellow split peas and add to the pan
- Heat a drizzle of olive oil in a large pan over a medium heat - Add the onions, bacon, garlic, basil and paprika and sauté for 5 minutes - Wash the yellow split peas and add to the pan
- Season to taste with salt and pepper - Blend until smooth then divide between four bowls
Another thank you to our reader, herewith some tips of preparing food safely.
It is very important to prepare food safely to help stop harmful germs from growing and spreading. You can take some actions to help protect yourself and your loved ones from the spread of harmful bacteria. Jump to table of contents Wash your hands
Your hands can quickly spread bacteria around the kitchen and onto food. It’s important to always wash your hands thoroughly using soap and warm water:
Before starting to prepare food After touching raw food like poultry, meat and veggies After visiting the toilet After touching the bin after touching pets
Do not forget to dry your hands thoroughly as well, because wet hands spread bacteria more readily. Keep worktops clean
Before you start preparing food, it’s significant worktops, kitchen utensils and chopping boards are all clean. If they’ve been touched by raw meat, poultry, eggs or vegetables you will want to wash them completely.
You ought to shift dish cloths and tea towels regularly to avoid any bacteria growing on the substance.
Raw foods like fish, poultry and veggies may contain harmful bacteria that can spread quite easily by touching:
other foods worktops chopping boards Knives
You should keep raw foods away from ready-to-eat food, such as salad, bread and fruit. This is because these kinds of food won’t be cooked before you eat them, so any bacteria that get on the food won’t be murdered.
To help prevent bacteria from spreading:
Don’t let raw food like fish, poultry or veggies touch other foods Do not prepare ready-to-eat food using a chopping board or knife which you’ve used to prepare uncooked meals, unless they have been washed completely
Cover raw fish or meat and store on the bottom shelf of the fridge, where they can’t touch or drip onto other foods
Wash, peel or cook veggies unless these are called’ready-to-eat' on the packaging
Check the label
It’s important to read food labels to make sure everything you’re likely to use was stored properly (based on some storage directions ) and that none of the food is past its’use by' date.
Food that goes off fast usually has storage instructions on the tag that state just how long you may keep the food and whether it needs to go from the fridge.
This kind of food frequently has special packaging to keep it fresh for more. But it will go off quickly once you’ve opened it. This is why the storage instructions also tell you how long the food will keep when the packaging has been opened. By way of example, you might see’eat in two days of launching' on the label. Use by dates
You’ll also see’use by' dates on food that goes off fast. You should not use any food after the’use by' date, even when the food looks and smells fine, because it may contain harmful bacteria. Best before dates
When this date runs out, it does not indicate that the food will probably be detrimental, but its own flavour, colour or texture might begin to deteriorate.
An exception to this is eggs, which have a best before date of no longer than 28 days after they are laid. After this date, that the quality of the egg will deteriorate and if any salmonella bacteria are found, they can multiply to high levels and may make you sick.
If your plan is to use a egg after its best before date, be sure you only use it in dishes where it’s going to be completely cooked, so that both white and yolk are strong, such as in a cake or even as a walnut.
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