Make delicious homemade soup with no mess or fuss with
the Lakeland Touchscreen Soup Maker. This stylish gadget
chops, blends, cooks, simmers and stirs your soup from
start to finished perfection, all in one jug.
Simply add your ingredients, select one of the 4
pre-programmed functions and 30 minutes later you can be
tucking into tasty, freshly-made soup. There are
automatic settings for rustically chunky or smooth and
creamy soup and, if you want to make your own recipes,
the temperature can be set from 75 to 100°C and the
timer up to 60 minutes, and three blend speeds – low,
medium or high – so that you can make soup exactly the
way you like it.
Easy to use, just make your selection on the touchscreen
LED control panel. There’s a countdown timer to let you
know when your soup is going to be ready and it beeps
when stirring, when the cooking is finished and also
when it's keeping warm.
But this handy gadget does much more than make soup. One
of the other automatic settings lets you cook and blend
sauces in as little as 20 minutes, and the ice setting
blends your ingredients without heating to create
nutritious smoothies, milkshakes, baby food and cold
dips and sauces.
The soup maker
and easy to clean thanks to its auto-clean setting and
non stick heating plate. It comes with a cleaning brush
so you can reach right underneath the stainless steel
blade. The heavy duty, durable glass jug makes it easy
to check your ingredients while cooking and because it
blends in short, gentle bursts of slow stirring it’s
easy to achieve whatever consistency you like. You can
add extra ingredients during cooking using the removable
measuring cup in the lid and it comes with a selection
of recipes to help you get started.
Tried & Tested by Jenny
I love drinking vegetable soup, but I never seem to have
the time to make it myself, so I was delighted to try
Touchscreen Soup Maker.
I was immediately impressed by the stylish look of the
soup maker and its easy to follow instructions. Easy to
use, simply clean it once before first use and you're
ready to get started.
Most soups are simple to make and there's a recipe
section at the back of the leaflet to help you get
started. They are mainly created with a jug of meat or
vegetable stock, together with a selection of your
favourite vegetables, seasonings and other ingredients.
I started by
trying a simple pea soup based on chicken stock, frozen
peas, leeks, spinach, celery, garlic and a little
Marmite to flavour. I selected the smooth setting and
then watched in admiration as the soup maker heated,
sliced and diced up my ingredients. There was nothing
more for me to do!
In half an hour the soup was ready to eat and was
absolutely delicious! Best of all, I'd been able to
relax while the soup maker did all the hard work. I'd
made plenty so I had lots left for the next day! The
soup maker was also really easy to clean with its own
self cleaning setting.
I've since tried many more soups - all based on stock,
fresh ingredients and leftovers in my fridge. The chunky
setting is also great if you like bigger pieces in your
I particularly like the fact that the soup maker takes
all the effort out of making soup and you can use
healthy fresh ingredients which you like and can
personalise to your preference. Store bought soups seem
to contain lots of additives and hardly any vegetables,
so this way you can choose what you want to include and
leave out ingredients that are unhealthy.
It's also a great way of using up leftovers from your
fridge, as these can all be added to your soup to avoid
wastage. I'm also keen on flavourings such as Marmite
and garlic which are not often found in shop bought
products, so I can make my soups taste just how I like
them. In addition to this, I also have several food
allergies such as tomatoes and nuts which are often
included in soups, so I can make my soup safe to eat and
eliminate any worry!
Touchscreen Soup Maker is available to buy from
Lakeland. Price is £124.99.
delicious chicken recipe is perfect for all the family
This recipe has been created by Duerr's.
4 tablespoons of Duerr’s Thick Cut Classic Seville
2 cloves garlic (sliced)
2 teaspoons of Dijon mustard
A few sprigs of fresh thyme or lemon thyme, plus extra
8 chicken thighs boneless with skin
1 lemon or satsuma
flat-leaf parsley (chopped)
1. Preheat the oven
to 180°C fan, or 200° conventional, or Gas 6 and prepare
your side dishes.
In a large bowl combine the marmalade,
olive oil, garlic, mustard and thyme leaves.
Score the skin of each chicken thigh a
couple of times then add to the marinade and stir to
coat. Leave in the fridge for half an hour if possible.
Arrange the chicken pieces in a shallow ovenproof dish
and pour over any remaining marinade. Slice the lemon or
tangerine and tuck in and around the meat. Place the
dish onto a baking tray and cover loosely with foil.
Bake for 20 minutes then remove the foil and baste the
chicken with the juices. Return to the oven, uncovered
for 30-35 minutes (depending on size) or until the
chicken is completely cooked through and the juices run
Season with black pepper and scatter over
the chopped parsley and some extra fresh thyme.
Serve with your choice of side dishes. Steamed green
vegetables and homemade potato wedges or roasted baby
potatoes are recommended.
pasties are easy to prepare because you don't need to
precook the filling. They taste wonderful eaten hot or
This recipe has been created by
Ingredients for the
1 medium potato, about 150g, peeled
and cut into 1cm dice
150g swede, peeled and cut into 1cm
450g Aberdeen Angus braising steak,
cut into 1cm cubes
1 large onion, finely chopped
ground white pepper
Ingredients for the
400g plain flour
100g butter, chilled and cubed
100g lard, chilled and cubed
Milk or beaten egg, to glaze
1. Make the pastry
first. Season the flour and sift into a large bowl. Add
the butter and lard and rub them into the flour using
your fingertips until the mixture resembles fine
breadcrumbs. Sprinkle with 6-7 tablespoons of chilled
water (enough to just bind the dough) and draw the
mixture together with a round-bladed knife.
2. Turn onto a
floured work surface and knead gently to bring together
then wrap the pastry in clingfilm and chill for at least
30 minutes in the fridge.
3. Divide the pastry
into 4 equal pieces and roll each one out on a lightly
floured work surface using short sharp strokes, always
rolling in one direction. Give the pastry a
quarter-turn, then roll it again to form a round about
20cm in diameter and about as thick as a £1 coin. Cut
into a circle using a plate as a guide. Reserve the
trimmings to make pastry initials, if you wish.
4. Divide the
ingredients into 4. Arrange half a portion of potato and
swede along the centre of a pastry circle. Top with
steak then onion, then the rest of the potato and swede.
Season each layer with white pepper.
5. Lightly brush the
edge of the pastry with water then carefully bring up
the edges to the centre to cover the filling. Pinch or
crimp between the forefinger and thumb of one hand and
forefinger of the other to create a sealed crest over
the top of the pasty. Add your initials cut from the
trimmings. Repeat with the other pastry circles, place
on a baking sheet and chill for 30 minutes.
6. Preheat the oven
to 180°C, gas mark 4. Brush the pasties with milk or
beaten egg and cook for 1 hour until the pastry is
golden and the filling cooked through. Serve hot or
This month, we have a special
seasonal recipe from Paul
Hollywood, food ambassador
for Waitrose. Paul shows us
how to make delicious Hot Cross
Buns, perfect for Easter,
Mother's Day or afternoon tea
with the family all year round.
"Baking in this country goes
back to the millennia," says
Paul Hollywood, "and could you
imagine Easter Day without Hot
"So I'm going to show you my
version of hot cross buns with
real fruit inside them. They are
Try the recipe with Paul
Hollywood's easy to follow
step-by-step instructions below,
and watch the video so you can
enjoy these delicious fruity Hot
Cross Buns with your family at home.
Ingredients for the
Waitrose strong white bread
2 tsp salt
75g caster sugar
2 tsp dried yeast
2 medium Waitrose
British Blacktail eggs – beaten
120ml full fat
120ml cool water
Ingredients mixed peel
Zest of 2 oranges
1 eating apple –
cored and cut into small cubes
1 pear - cored
and cut into small cubes
2 tsp ground
Ingredients for the Crosses
Waitrose plain flour
Ingredients for the Glaze
75g Apricot jam
1. Tip the flour
into a large mixing bowl, add
the salt and sugar to one side
of the bowl and the yeast to the
other. Add the butter, eggs,
milk and half the water. Use the
fingers of one hand to mix the
Add the remaining water a little
at a time until you have a soft,
sticky dough and all the flour
is incorporated. You may not
need all the water.
Oil a clean work surface. Tip
the dough onto the oil and begin
to knead. Continue kneading for
10 minutes. The dough will
become less sticky and feel
smooth and silky when ready. Put
the dough into a lightly oiled
bowl. Cover until the dough has
doubled in size. This will take
between 1 - 3 hours.
Tip the dough onto a lightly
floured surface and scatter the
sultanas, mixed peel, orange
zest, apple, pear and cinnamon
on top. Knead in until evenly
distributed throughout the
dough. Place the dough back in
the bowl and leave to rise for
Fold the dough
inwards repeatedly until all the
air is knocked out. Divide into
12 equal pieces and roll into
balls. Place them fairly close
together on one or two trays
lined with parchment paper.
Place each tray inside a clean
plastic bag and leave to rise
for one hour, or until double in
Preheat the oven to
gas mark 7. For the crosses, mix
the flour and water together to
form a pipable paste. Using a
piping bag fitted with a fine
plain nozzle, pipe crosses on
Bake for 20 minutes or
until golden brown. Mix the
apricot jam with a little hot
water, sieve and brush over the
warm buns. Cool on a wire rack.
Preparation time: 20 minutes
plus 4-5 hours proving
This tempting dessert
with pears and Eisberg
and gorgeous honey and orange
juice is perfect for a
dinner party or a special
Mother's Day treat.
This recipe has been created by
Ingredients for the Pears
500ml Eisberg Chardonnay
2 tablespoons of honey
1 whole vanilla pod, split
almost all the way lengthways
1 cinnamon stick
1 orange, zest and juice
Ingredients for the Orange
little orange zest and juice
2 tablespoons of mascarpone
1 teaspoon of icing sugar
Ingredients for the Garnish
Garnish with finely grated
Find a saucepan in which the
pears will sit neatly with their
stalks up and without too much
room around them. Peel the pears
but keep the stalks attached and
Pour the Eisberg alcohol-free
wine into the pan and add the
honey, vanilla pod and cinnamon
stick. Using a vegetable peeler,
peel most of the zest into the
pan, then remove the rest using
a zester or grater and set aside
for the mascarpone.
Squeeze most of the juice from
the orange into the pan but keep
2 teaspoons for the mascarpone.
Turn on the heat and stir gently
until the honey has dissolved
then add the pears. Simmer very
gently for 15-20 minutes until
the pears are tender then remove
them onto a plate.
Turn up the heat to high and
boil the liquid until reduced
and thickened to a glossy syrup,
which will take about 10
Meanwhile, place the mascarpone
into a small bowl and stir in
the reserved orange zest and
juice with the icing sugar.
Serve the pears with extra syrup
poured over and a dollop of
orange mascarpone on the side.
Preparation time: 10 minutes
Cooking time: 30 minutes
information about Eisberg
Alcohol Free Wine click on
Treat your mum this Mother’s Day
with these pretty
The feather icing is an easy
technique that adds a stylish
This eyecatching recipe is created
Ingredients for the Biscuits
100g unsalted butter, softened
100g Waitrose Light Brown
Fairtrade Muscovado Sugar
1 medium Waitrose British
Blacktail Free Range
Egg, lightly beaten
1 tsp vanilla extract
275g plain flour
Line two baking sheets with
baking parchment. In a bowl,
beat the butter and sugar
together until pale and fluffy.
Beat in the egg and vanilla
extract, then add the flour.
Bring the mixture together, then
knead lightly and form it into a
ball. Wrap in clingfilm and
chill for 30 minutes.
Preheat the oven to 180ºC, gas
mark 4. Roll out half the dough
at a time on a lightly floured
surface to the thickness of a
pound coin. Using a plain 7cm
round cookie cutter, cut out 24
rounds and transfer them to the
baking sheets. Bake for 10–12
minutes until pale golden.
Transfer to a wire rack and
leave to cool.
Mix the icing sugar with 3 tbsp
water to make a smooth icing.
Put 2–3 tbsp of the icing into a
piping bag fitted with a small
plain nozzle. Divide the rest
between three bowls. Add a
little food colouring separately
to each bowl to make up the 3
Spread 8 of the biscuits with
blue icing. Pipe 5 lines of
white icing at equal distances
apart, then drag the tip of a
cocktail stick across the white
icing in alternate directions.
Repeat with the pink and yellow
icing on the remaining biscuits.
Leave aside until the icing is
The icing should be wet to get
the best feathered effect. If it
is drying too quickly, ice one
or two biscuits at a time.
casserole steak recipe
with Eisberg Cabernet Sauvignon is perfect for
a Mother's Day treat or
This recipe has been created by
2 tablespoons of plain flour
Salt and black pepper
1kg casserole steak, diced
1tbs light olive or vegetable oil
2 large carrots, peeled and sliced
2 cloves garlic, sliced
500ml Eisberg Cabernet Sauvignon
1 beef stock cube plus 300ml boiling water
1 teaspoon of dried thyme
2-3 bay leaves
1 tablespoon of tomato puree
10 shallots, peeled and left whole
200g baby button mushrooms
100g smoked streaky bacon, chopped, or lardons
Place the flour in a bowl and season with
a pinch of salt and a good grind of black
pepper, then add the beef and toss well to coat
all the pieces of meat.
drizzle of oil in a large frying pan and add
about a third of the beef. Cook quickly just to
seal on all sides, then tip into a slow cooker.
Repeat this process with the remaining meat.
carrots and garlic to the frying pan and fry for
one minute then add to the slow cooker.
the Eisberg wine and stir then add the stock,
thyme, bay leaves and tomato purée. Cover with
the lid and cook on low heat for 4-5 hours.
heat to a high setting then add the shallots and
mushrooms. Fry the bacon in a small pan then tip
into the cooker and cook for a further hour.
that the meat is tender and add a little more
black pepper if desired (but no salt as the
bacon is salty).
with fresh thyme and serve with mashed potato
and green beans.
If you don’t have a slow cooker, use a casserole
with a tight fitting lid and cook in the oven at
150ºC for about 3 hours, ensuring that there is
enough liquid in the dish. Once you have added
the shallots and mushrooms, turn up the heat to
180ºC for 45 minutes to 1 hour.
delicious cupcakes are perfect for sharing. This
easy to make recipe has been created by
Ingredients for the
2 ripe Fairtrade bananas
125g butter, at room temperature
120g caster sugar
1 tsp vanilla extract
2 large eggs
½ tsp salt
150g essential Waitrose Plain Flour
2 tsp baking powder
1 tsp cinnamon
Ingredients the Toffee
100g unsalted butter, softened
300g icing sugar
100g Bonne Maman Confiture de Caramel
50g Cooks' Ingredients Fudge Chunks
½ banana, cut into 12 thin slices
1. Preheat the oven to 180°C, gas
mark 4. Then line your muffin tin with cupcake
2. Mash the
bananas until very soft and set aside. Beat the
butter and half the sugar for at least 4 minutes
with an electric hand whisk. Add the mashed
bananas and vanilla extract. In a separate bowl,
whisk the eggs with the remaining sugar and the
salt until pale and fluffy.
the egg mixture with the buttery banana mixture,
then sieve over the flour, baking powder and
cinnamon in batches, whisking between additions.
Spoon the mixture evenly into the cupcake cases
and bake in the middle of the oven for 25
minutes until they feel spongy and the tops are
golden brown. Cool on a wire rack.
Meanwhile, make the toffee buttercream. Whisk
the butter until creamy and light, then
gradually whisk in the icing sugar. Add 1-2 tbsp
water, 1 tbsp at a time, if the mixture looks
too dry. Top each cupcake with buttercream.
Warm the Confiture de Caramel in a
pan, until it’s runny. Using a spoon, swirl over
the buttercream icing and sprinkle over the
Finally, arrange slices of banana into the
icing. Serve immediately, as the banana slices
will brown when exposed to the air.
family a nutritious treat with this hearty,
vegetarian shepherd's pie, topped with a cheesy
sweet potato mash.
Perfect for a dinner party with vegetarian
guests and also if you are looking to cut down
mouthwatering recipe has been created by Waitrose.
1 tsp olive oil
1 large red onion, chopped
2 carrots, peeled and chopped into chunks
2 parsnips, peeled and chopped into chunks
200ml vegetarian red wine
2 tbsp freshly chopped rosemary leaves
½ x 700g jar Waitrose Cooks' Ingredients Passata
420g can Waitrose Mixed Bean Salad, drained and
900g sweet potatoes, peeled and chopped into
75g Grated Davidstow Mature Cheddar
Preheat the oven to 190°C, gas mark 5. Heat the
olive oil in a large pan, add the onion and cook
for 3-4 minutes until softened. Stir in the
carrots and parsnips, and cook for a further 2-3
minutes, stirring occasionally.
2. Pour in
the red wine, add the rosemary and simmer for
2-3 minutes until reduced by half. Stir in the
passata and beans. Cover and cook for 15-20
minutes, or until the vegetables are tender.
Transfer to a 2-litre shallow ovenproof dish.
Meanwhile, cook the sweet potatoes in boiling
water for about 10 minutes until tender. Drain
and mash with half of the cheese. Season to
taste, then spoon it over the vegetable mixture.
over the remaining cheese and place in the oven.
Cook for 20 minutes until golden and bubbling.
5. Serve with broccoli or shredded cabbage.
Make the day before, cover and store in the
fridge. When ready to cook, place in a preheated
oven and cook for 45-50 minutes until piping