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We hope you got benefit from reading it, now let’s go back to yellow split pea soup recipe. You can cook yellow split pea soup using 8 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Yellow Split Pea Soup:
- Prepare 2 onions diced
- Get 2 garlic cloves minced
- Prepare 4 slices smoked bacon diced
- Get 1 teaspoon paprika
- Get 250 g yellow split peas
- Use 1250 ml vegetable stock
- You need salt and pepper for seasoning
- You need 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 extremely important to prepare foods safely to help stop harmful germs from spreading and growing. You can take some actions to help protect your own family from the spread of harmful bacteria. Jump to table of contents Wash your hands
Your hands can easily spread bacteria around the kitchen and on food. It is important to always wash your hands thoroughly using soap and warm water:
Before starting to prepare food After touching raw food such as meat, poultry and veggies After going to the toilet After touching the bin after touching pets
Don’t forget to dry your hands thoroughly as well, because wet hands spread bacteria more easily. Keep worktops clean
Before you begin preparing meals, it’s significant worktops, kitchen utensils and chopping boards are all clean. If they’ve been touched by raw poultry, meat, eggs or vegetables you will need to wash them thoroughly.
You ought to shift 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 veggies may contain dangerous bacteria which can spread quite easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods from ready-to-eat meals, like salad, bread and fruit. That is because these kinds of food will not be cooked before you eat them, so any germs that get on the meals will not be murdered.
To help prevent bacteria from spreading:
Do not let raw food like fish, poultry or vegetables touch other foods Do not prepare ready-to-eat food with a chopping board or knife that you have used to prepare uncooked food, unless they’ve been washed thoroughly Clean your hands thoroughly after touching raw meat, fish or vegetables 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
Wash, peel or cook vegetables unless these are described as’ready-to-eat' on the packaging
Examine the tag
It’s important to read food labels to be sure everything you are likely to use has been saved properly (according to some storage instructions) and none of the meals is past its’use by' date.
Food that goes off fast usually has storage directions on the label that say just how long you may keep the food and whether it needs to go in the refrigerator.
This kind of food often has particular packaging to help keep it fresh for more. But it will go off immediately as soon as you’ve opened it. This is the reason the storage instructions also tell you how long the food will keep when the packaging has been opened. By way of instance, you may see’eat in 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 fine, since it may contain dangerous bacteria. Best before dates
The’best before' dates marked on many foods are more about quality than security. When this date runs out, it does not mean that the food will be detrimental, but its own flavour, texture or colour may begin to deteriorate.
Following this date that the caliber of the egg will deteriorate if any salmonella germs are present, they can multiply to high levels and may make you sick.
If your plan is to use an egg after its best before date, be certain that you only use it in dishes at which it will be completely cooked, so that both white and yolk are solid, such as in a cake or even as a walnut.
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