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We hope you got insight from reading it, now let’s go back to cauliflower and cannellini bean garlic soup recipe. You can have cauliflower and cannellini bean garlic soup using 11 ingredients and 3 steps. Here is how you do it.
The ingredients needed to prepare Cauliflower and Cannellini bean Garlic Soup:
- Take 200 g boiled cannellini beans (or 1 can)
- Use 1 cauliflower
- Provide 4 garlic cloves
- Use 3 eggs
- Get 50 ml olive oil
- Use 4 slices baguette (optional)
- Get 1 l water used to boil the beans (or just water)
- You need 1 tsp paprika powder
- Use 1-2 tsp vegetable stock powder (or a cube)
- Get 0.5 tsp cayenne pepper (or chili powder, optional)
- Take grated parmesan cheese
Steps to make Cauliflower and Cannellini bean Garlic Soup:
- Cut the cauliflower roughly in to 1- 1.5cm cube
- Heat the olive oil in a sauce pan and saute the garlic and cauliflower in low heat. Once you get the good garlic aroma, add the baguette slices and fry both sides.
- Add water, paprika powder, soup stock, cayenne pepper and beans. Cook for 15 minutes then add the eggs. You can either drop in the whole egg or beat and pour them in evenly. Put the lid on and cook briefly(do not to over cook the eggs!). Salt & Pepper to your taste and sprinkle with parmesan cheese.
Another thank you to our reader, herewith some tips of preparing food safely.
It is extremely important to prepare foods safely to assist stop harmful bacteria from growing and spreading. You can 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 on food. It is important to always wash your hands thoroughly using soap and warm water:
Before beginning to prepare food After touching raw food such as poultry, meat and veggies After visiting the bathroom After touching the bin after touching pets
Do not forget to dry your hands thoroughly as well, because wet hands spread 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 meat, poultry, vegetables or eggs you’ll need to wash them thoroughly.
You should change dish cloths and tea towels frequently to avoid any bacteria growing on the substance. Independent raw food from ready-to-eat food
Raw foods like meat, fish and vegetables may contain dangerous bacteria that can spread very easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods from ready-to-eat food, like salad, fruit and bread. That is because these types of food won’t be cooked before you eat them, so any germs that get on the food won’t be murdered.
To help stop bacteria from spreading:
Don’t let raw food such as fish, poultry or vegetables touch other foods Don’t 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
Cover raw meat or fish and store on the bottom shelf of this 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
Examine the label
It is very important to read food labels to make sure everything you are going to use was saved correctly (based on any storage directions ) and that none of the meals is past its’use by' date.
Food that goes away fast usually has storage instructions on the label that state how long you can keep the food and if it needs to go from the fridge.
This sort of food often has particular packaging to help keep it fresh for more. But it is going to go off quickly as soon as you’ve opened it. That is why the storage instructions also tell you how long the food will keep once the packaging has been opened. For example, you might see’eat within two days of launching' on the tag. Use by dates
You should not 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
If this date runs out, it does not mean that the food will probably be harmful, but its own flavour, colour or texture may start to deteriorate.
An exception to this can be eggs, which have a best before date of no more 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 could multiply to high levels and could make you ill.
If your plan is on using an egg after its best before date, make sure you only use it in dishes at which it’s going to be completely cooked, so that both white and yolk are strong, such as in a cake or as a walnut.
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