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Beef stew
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The ingredients are listed below. You will also want a large saucepan with a lid or slow cooker, a frying pan, some measuring spoons and jug, a knife for chopping, a chopping board and a wooden spoon or other utensil for stirring.
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We’ll start by hearing some oil and adding the onions and celery to this. You want to fry this on a low heat for about 5 minutes. Just until they start to soften.
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Now we’ll add the carrots, some bay leaves and our thyme. You can use dried if you can’t get or don’t want to use fresh.
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That will carry on frying for about 2 minutes just to release the flavour. When you’re done, tip everything into your big pot or slow cooker. Try to leave the oil if you can and hang on to that frying pan. We’re going to use it in a little bit, so don’t wash it up yet.
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You can crumble some stock cubes, using low salt varieties, or use something like low sodium soy sauce to add that richness. I’ve heard of people using coffee granules or small amounts of cocoa powder. It can be fun to experiment. But I’ll go with some low salt stock cubes and also add some ground black pepper.
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We’re going to now put the beef or mushrooms into our frying pan, browning it in batches. Once each batch is done, we add it straight to our slow cooker or pan.
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So now everything is ready to go. We just turn the heat up.
In your slow cooker, you can cook on low for 8-10 hours. Or on high for 4 hours. If you’re cooking on the hob, make sure you cover it and stick with a relatively low heat for at least an hour. Just make sure you come back to stir occasionally.
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If you want to save this and freeze it for future meals, I would suggest putting it into your containers and leaving it to cool before freezing. When you’re ready to re-heat, pop it on the hob or in the microwave and heat it up slowly. You may need to add a touch of water to help it along.
Sign off: And that’s our beef stew. Let us know in the comments if you’ve tried it out yourself or if you have any questions.
Please like the video and subscribe to our channel if you want to see more content like this. Thanks for watching.
Lentil and vegetable soup
In this video, we’re going to make lentil and vegetable soup. This is a vegan friendly recipe and it’s a great one for freezing to eat later. We’ve also included some tips at the end for how to thicken this if you have any swallowing difficulties.
You can find a list of ingredients below. When we priced this up, it came to between £2 to £6, depending on how many of the ingredients you already have in the house. Things like garlic and oil.
You’ll need a large pan with a lid for this, plus a measuring jug and some spoons, something to stir it with, a sieve, a knife and a chopping board. If you are planning on thickening this recipe, you will also want a blender of some kind.
Let’s get started.
We’ll start with chopping up the garlic, carrots, celery and leeks.
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When you’re done, pop them into your large pan.
Feel free to take a break, have a sit down if you need. Just cover those with the pan lid or a plate to make sure they don’t dry out.
When you’re ready we’re going to rinse out our dried lentils. So we measure them out directly into the seive and then just keep rinsing until that water runs clear.
And then pop them into the big pot as well. Add the tomato puree, coriander and thyme leaves, you can use dried thyme as well. If you want to add a vegetable stock cube or bouillon powder, feel free to do that now. If you’re worried about salt, there are low salt alternatives. Or you can use ???.
So that’s all the ingredients. Now we just add one and a half litres of boiling water and stir. Then we can cover and leave to simmer for about 30 minutes or until the vegetables and lentils are tender.
Here’s one I made earlier.
If you want or need to thicken the soup, we’re going to ladle out a third to a half of the soup, depending on how thick you want it. We’re going to put that into our blender and whizz it up.
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Once it’s all blended together, we just pour it back into our soup and it’s ready to serve.
You don’t have to do this step at all, if you don’t want to. It all depends on your preferences and dietary requirements.
We can ladle this straight into bowls to eat right now, maybe with a bit of nice bread. Or you can put it into some containers for freezing. It freezes really well. I would recommend letting it cool before going into the freezer, just to save your freezer some work.
Sign off: And that’s our lentil and vegetable soup. Let us know in the comments if you’ve tried it out yourself or if you have any questions.
Please like the video and subscribe to our channel if you want to see more content like this. Thanks for watching.