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We hope you got benefit from reading it, now let’s go back to my garlic,beetroot, chic peas & white bean soup recipe. To cook my garlic,beetroot, chic peas & white bean soup you only need 8 ingredients and 4 steps. Here is how you do it.
The ingredients needed to prepare My Garlic,Beetroot, Chic peas & White Bean Soup:
- Use 1 handful White beans
- Use 1 handful Cooked Chic peas
- Get 4 Cooked Beetroot chopped
- You need 1 Dried Veg Stock
- Provide 1 + 1/2 Pints Water
- Get 1/2 medium Onion
- You need 2 Garlic Cloves
- Get 1/2 Tsp Red Peppers crushed
Instructions to make My Garlic,Beetroot, Chic peas & White Bean Soup:
- Add the water to the pan with the Chic peas and Beans, then add the Chopped Beetroot. Add to heat and bring to the boil
- Bring to the boil add the red peppers and simmer for 20 minutes. Add the veg stock Transfer to a blender and give it a quick blast then pour back to the pan. Warm up when your ready to serve. Serve with some seeds and a little parsley.(it thickens when you leave it.)
- In a frying pan add the olive oil and fry the onions for 1 minute until they are opaque in colour on medium heat then add the Garlic cloves crushed. For a couple of secounds Then add the onions to the pan of beetroot and stir in.
- Cook on simmer for 20 minutes add to a blender and it goes a little thicker add back to the pan and leave covered until you serve it.
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 bacteria from growing and spreading. It is possible to take some steps 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 quickly spread bacteria around the kitchen and onto food.
Before beginning to prepare food After touching raw foods like poultry, meat and vegetables After visiting the toilet After touching the bin after touching pets
Do not forget to dry your hands thoroughly too, because wet palms spread bacteria more easily. Keep worktops clean
Before you begin preparing food, it is important worktops, kitchen utensils and chopping boards are all clean. If they have been touched by raw meat, poultry, eggs or vegetables you will want to wash them thoroughly.
You should change dish cloths and tea towels frequently to prevent any bacteria growing on the material. Separate raw foods from ready-to-eat food
Raw foods like meat, fish and veggies may contain harmful bacteria that 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 bacteria that get on the food won’t be killed.
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 which you’ve used to prepare uncooked food, unless they’ve been washed thoroughly Wash your hands thoroughly after touching raw meat, fish or veggies and before you touch anything else Buy raw fish or meat and store at the bottom shelf of the fridge where they can not touch or drip onto other foods
Wash, cook or peel veggies unless these are described as’ready-to-eat' on the packaging
Examine the label
It is very important to read food labels to make sure everything you are likely to use was saved properly (based on some storage instructions) and that none of the meals is past its’use by' date.
Food that goes off quickly usually has storage directions on the label that state how long you may keep the food and if it must go in the refrigerator.
This sort of food often has special packaging to keep it fresh for longer. But it will go off immediately as soon as you’ve opened it. That is why the storage instructions also tell you how long the food will maintain once 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 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 marked on many foods are more about quality than security. If this date runs out, it doesn’t indicate that the food will be detrimental, but its own flavour, colour or texture might start to deteriorate.
After this date, the caliber of the egg will deteriorate and if any salmonella bacteria are present, they can multiply to high levels and could make you ill.
If you plan on using a egg after its best before date, make certain you only use it in dishes at which it’s going to be fully cooked, so that both yolk and white are strong, such as in a cake or even as a walnut.
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