How do Slush Mugs Compare to a Slush Machine?

There are times when the sun is so strong that it actually feels like you’re about to melt. This can often happen when you’re out and about and going over to a store and getting a cold or frozen drink can often be the perfect solution. Getting a home slush machine is a good idea, as a cold slushie is bound to cool down every part of your body. It really is a special feeling when you’re in that about-to-melt state.

A Slush Mug is a cheap alternative to a home slush machine.

The only problem is when the weather is so hot but you’re at home. A lot of people often feel lazy when it comes to going out and buying a frozen drink from the shop. To be fair, this is understandable but you can find a solution by looking at the problem in different light.

The best thing to do would probably be to buy a slush maker in the form of a slush machine or a simple mug. These are becoming extremely popular these days but you really need to look at which one provides the better end-result.

The slush mug is fairly simple and it is marketed as something that makes it a basic task when it comes to making a slush puppy frozen drink. But to be honest, a simple mug making a frozen drink without being placed in the freezer seems a bit too good to be true.

The different manufacturers of these mugs say that you can make slushies within a few minutes and this is something that we need to look at in detail. The basic components include a plastic mug and there’s a glacier core container inside this mug. The glacier core is actually the object that’s responsible for making delicious slush puppies. It has a freezing refrigerant sealed inside and this is what cools the temperatures to the desired levels required to make a perfect frozen drink.

You usually have to freeze this core for quite a number of hours and when you’re ready to make the slush drink, all you need to do is get any beverage and pour it in the glacier core. The next step involves stirring for 5 to 10 minutes until you get a frozen texture. The entire process makes sense and to be honest, it works quite efficiently. The only problem is that the consistency may not be as impressive as a frozen drink bought from a convenience store.

A home slush machine on the other hand operates completely differently. This utilises ice cubes and crushes ice within a couple of seconds. This ice can then be transferred to a cup before the syrup or the flavoured beverage is added into it. This process of using the slush puppy machine usually yields some impressive results and excellent consistency of crushed ice.

There are usually problems associated with both options. However, the good thing about the mug is that it is extremely inexpensive and can be bought for less than £10. Considering the fact that the mug is a fairly simple object, it can be easy to use and store. In comparison, a slush puppy machine can be quite bulky and take up a lot of space. Furthermore, this can also cost a lot more than a simple mug.

However, the most important thing for us is the final result and when it comes to this, the best slush machine will definitely provide the highest performance. At the end of it, you have to make the final decision as to which method you prefer but both methods do work.

Dualit 84145 Milk Frother Review

Sometimes, I ask myself why there are so many people who go to cafes to drink coffee. Sure, the drinks look awesome and taste amazing but how do we know what’s in them. They must be filled with all kinds of poor quality ingredients. On top of this, they’re priced quite high when they don’t cost anywhere near as much to make.

The only reason I’d find it feasible to visit a café would be to socialise with some friends. I mean who needs unhealthy high-priced coffee when you can just buy the necessary tools and make an equally delicious cup at home in minutes? A crucial machine to this process is the milk frother and Reviewinsider UK have written about the best models in detail! One of the better ones that I’ve personally come across is the Dualit 84145 and this is the machine that I’ll be reviewing today.

If you haven’t got this yet then it would be a very good idea to search up a little and read more about it. Just remember that it’s perfectly normal to be a bit skeptical after reading some reviews. There will always be some negative feedback but this doesn’t have to be due to the performance of the product.

Believe it or not, some people leave a bad review even if their shipping was delayed. They don’t realise that the product is getting a bad score even if it has no flaws at all. As soon as you get the Dualit 84145, you’ll quickly realise how great it is. As they say that first impressions last a long time and this is exactly what applies here. This machine looks fantastic due to the stainless steel body and finish.

It’ll look great wherever you end up keeping it and you’re bound to get a couple of looks from any visiting you. With kitchen appliances, appearances can be deceiving and it’s all about how they perform. In consequence, this is the part that must impress us.

To tell you the truth, this machine is an expert at making a great amount of foam and this will be perfect for enhancing your hot or cold drink. If you’re someone who goes to a café on a regular basis then you won’t have to do this anymore because you’ll easily be able to make great tasting frothy lattes, hot chocolate and cappuccinos within a matter of minutes. You’ll be able to heat up and make froth with up to 200 millilitres of milk. Also, the spill-free spout makes the entire experience convenient and problem-free. On top of this, the machine is extremely simple to use as it has a one-button operation.

It’s quite powerful as well! I think if you use this machine, you’ll easily be able to achieve a completely different taste with the most basic of drinks. Imagine adding a little bit of creamy froth on top of a cup of instant coffee. Basically, you’ll be able to achieve that velvety feel that we often crave.

The Dualit 84145 is probably the best milk frother we have ever used and best of all, it doesn’t cost too much. If you’re a person looking to cut down the cost of buying drinks at a café then this will be an ideal machine for you. I think I’ll be confident and say that you’ll get your moneys worth within a few weeks.

We all know how important tea and coffee is in our lifestyle. It not only gives us a boost in the morning but also helps us to make us feel better when we’re running out of steam. In my opinion, if someone wants to make velvety hot drinks at home without having to overspend at a café on a regular basis, then buying a milk frother will be a must. The Dualit 84145 is a good one to look at!

Chargrilled Asparagus & Broad Bean Salad w/Poached Egg & Toasted Almonds

It has been absolutely freezing today here in Exeter. The temperature has dropped below 2 degrees. I hope wherever you are, you have the heater on and are enjoying a nice bowl of soup. That’s exactly what I’m doing at the moment. I’ve just had a cup of tea as well, and feel like having another one!

We had loads of rain last week so I really would love to go somewhere sunny right now. That’s not going to happen though, so I’ve just been spending my time experimenting with new flavour combinations and fresh seasonal produce attempting to create some special dishes for the winter.

I threw together this gorgeous salad that I’m sure will be a hit with my carnivorous family (whom I am still attempting to convert to the green side) these holidays.

This dish is full of vibrant colours. The soft asparagus and broad beans with the crunch of the toasted almonds create a beautiful texture.

Chargrilled Asparagus & Broad Bean Salad w/Poached Egg & Toasted Almonds Recipe

– 250g frozen broad beans

– 1 bunch fresh asparagus spears

– 2 tsp capers

– ¼ cup slivered almonds

– 1 tbsp fresh dill

– 1 tbsp flat leaf parsley

– Cracked pepper

– Juice of half a lemon

– 2 tbsp olive oil

– 1 tbsp vinegar

– 2 eggs

Cooking Instructions

– Place frozen broad beans into a bowl of water and peel to remove skins.

– Discard skins.

– Prepare 2 x ice baths (bowls of icy water), one big enough to fit in full asparagus spears.

– Heat water in a saucepan until boiling, and add a teaspoon of salt.

– Drop broad beans into boiling water for 1 minute, remove and place into ice bath.

– Trim ends from asparagus and repeat the same process as with broad beans above.

– Drain asparagus and place into a bowl with two tablespoons of olive oil, toss to coat and season with some salt.

– Heat a griddle to high heat and cook asparagus for a few seconds on each side, until slightly blacked from grill.

– Remove from grill, slice diagonally and return to bowl with olive oil. Meanwhile in a separate pan toast slivered almonds until golden.

– Add to bowl with asparagus, broad beans, herbs, capers, lemon juice and season with salt and pepper.

– To poach eggs heat water in a pan until boiling rapidly.

– Add a tablespoon of vinegar.

– Crack eggs, one at a time into a small ramekin then gently drop into the boiling water as close to the surface as possible.

– Use a slotted spoon to push the dispersing whites close to the yolks until set.

– Cook for approximately 4 minutes then remove from pan with a slotted spoon.

– Arrange salad on two separate plates and top each serve with a poached egg and cracked black pepper.

– You can also add some shaved parmesan if desired.

Serve with crusty bread.

Chocolate, Carrot & Date Cake

My kids are fussy eaters and I am always trying to find new ways to sneak more fruits and vegetables into the foods they eat. This delicious chocolate cakes is made with mashed carrot, dried dates and pure cacao powder which is a powerful antioxidant and very high in protein. I don’t know many kids that will turn down chocolate cake and although this recipe contains sugar, it is certainly a better choice than most other recipes as it has less fat and less refined sugar.

Everyone loves this cake – I took some into the office with me this week and it was all gone by 10.00am! It is very rich and very moist, just a tiny piece will satisfy your sweet tooth and settle that 3.00pm sugar craving. You can top the cake with a chocolate icing recipe of your choice, I have included my Mum’s recipe for chocolate gnash, which is divine and compliments this cake wonderfully.

Chocolate, Carrot & Date Cake Recipe

– Butter to grease

– 1 cup brown sugar (firmly packed) – you can also use rapadura if you prefer.

– 1/3 cup dried dates

– ½ cup of milk

– 100g butter, cubed

– ½ cup mashed carrot

– 1/2 cup cacao powder (available in health food stores)

– 1/4 tsp baking powder

– 1 cup self-raising flour

– 1 tbs plain flour

– 3 eggs

Cooking Instructions

– Preheat oven to 160°C. Grease a 20cm cake tin with butter and line with non-stick baking paper.

– Place dates in a food processor and process to a fine consistency. Place dates, sugar, milk and butter in a large saucepan and melt on a low heat until combined. Remove from heat and sift cacao powder and baking soda over the mixture, stiff to combine. Set aside to cool for 5-10 minutes.

– Pour the chocolate mixture into a mixing bowl and using a sieve, add flours and whisk until smooth. Add eggs and mashed carrot and mix until well combined.

– Pour mixture into a cake tin and bake in oven for 45-50 minutes (use a bamboo skewer to test if the cake is ready by gently poking it into the centre of the cake then remove, if you cake is ready the skewer will come out clean).

– Remove the cake from the tin and place on a wire rack to cool. Once the cake has cooled ice with a thin layer of chocolate gnash and dust with cacao powder. Cut into small pieces (approx. 3cm square) and serve.

Chocolate Gnash Recipe

– 350g chocolate broken into small pieces

– 1 cup cream

– Vanilla for flavour (optional)

Cooking Instructions

– Place cream into a saucepan and heat until just boiling, remove from heat.

– Add chocolate to cream and stir gently until melted.

– Add vanilla to taste.

– Mixture will thicken more as it cools.

Chocolate Pear & Hazelnut Tarts

These chocolate pear & hazelnut tarts are easy to make and taste delicious.

Back in December 2014, my cousin and her husband came over to our house for lunch, so I decided to make this as the dessert.

Everyone loved them, and the plate was completely empty in a matter of minutes. So, I thought it would be a good idea to make them again this winter.

The inspiration for these came from my holiday in Spain, when I came across a lovely café. Over the years, I tried to replicate the recipe and I believe I have finally managed it.

Nuts and pears play a starring role in winter foods, so this recipe is perfect for holiday entertaining. Making spun sugar for a garnish is fun as long as you don’t burn yourself. I recommend using a non-stick silicon mat from a kitchen supply store.

I think the mats are worth the investment because I have used parchment paper with unsatisfactory results in the past. This recipe does not hold well and is best made a couple of hours before serving at room temperature.

Serves 6 Individual Tarts


– 1/2 cup unsalted butter chilled and cut into cubes

– 1/4 cup powdered sugar

– 1 1/4 cup flour

– 1/8 tsp salt


– 1 large Bosc pear peeled and thinly sliced

– 3/4 cup sugar

– 2 large eggs

– 30g dark or semi sweet bar broken into small pieces

– 30g chopped hazelnuts

– 1/4 tsp vanilla extract

– Pinch of ground cinnamon

– Garnish spun sugar shapes

– 1/2 cup granulated sugar

– 1/4 cup water

– 1/8 tsp cream of tartar


– Put all crust ingredients in a food processor or a large bowl. Pulse processor or use two forks to cut butter into flour until consistency of fine breadcrumbs. Press into the bottoms of 4-inch tart moulds making an edge about 1/2 inch high. Next, bake at 350° for 15 minutes or until slightly golden.

– In electric mixer or hand held mixer beat the sugar, eggs vanilla and cinnamon until smooth.

– Divide chocolate pieces and chopped nuts evenly into the bottoms of all six tarts. Next add sliced pears you can make a pattern of your choice. Ladle egg and sugar mixture over tops of tarts taking care not to over fill.

– Bake at 350° for 20 minutes or until tarts are golden brown and set in middle. Serve with spun sugar or simply opt for vanilla ice cream.

– To make the spun sugar shapes heat sugar, water and cream of tartar in a skillet over medium heat. Stir slightly until sugar is dissolved. Bring to boil over medium heat for about 15 minutes or until sugar begins to caramelised.

– Use a metal spoon to scoop up some of the caramelised sugar.

– Hold spoon about three feet in the air and jiggle your hand back and forward making amoeba like patterns on the silicon mat.

– Let cool then peel off and garnish your tarts.

The Best Soup Maker Machine Reviews!

Buying kitchen appliances isn’t as easy as it used to be. The main reason for this is the fact that technology has improved significantly over the last 10 years or so. As a result of this, most appliances come with lots and lots of different features.

So many different features are included that you probably won’t have a clue as to what you want and what you need. In general terms, the best soup maker might have a huge list of features but the main ones we should always look out for include the ability to cook, stir and sauté the food we want to prepare. Unfortunately, not all machines have these features and in all honesty, looking at so many of these products can confuse you even more.

The best-performing broth mixers can also double up as blenders that will make smoothies as well and soups. Generally, the machine to buy will be one that performs brilliantly well and has the necessary features rather than over the top specs. It should also be very easy to use and to clean.

Here are some of the best soup maker machines reviewed below. Please bear in mind that this is just my opinion, and while a particular product may suit me, you might prefer another one. I would recommend reading through all of them, then choosing the features you need most and buy whichever product has all of these features.

Cuisinart SSB1U

This is one of the best broth mixers and has all the qualities that have been written about above. On the first look, it looks like a typical blender but it’s actually a soup-making machine. This aspect is extremely simple because all we need to do is put all the ingredients in alongside some stock and the machine will handle the rest of the job.

It has lots of different settings that will let you do the task as you want. The timer function is very helpful and it’s great to see that when the soup has been cooked, you hear a beep as well. The blender has several different speed settings while the rest of the machine also has temperature controls. This means that you can literally cook the soup according to your own requirements if you want to.

The glass jug is quite thick and does well to maintain the temperature inside. On top of this, there is a sealed lid which will do this as well. If you want to make soup for the entire family then this machine has a capacity of 1.4 litres.

I think this is a great product and will be able to make all kinds of foods/snacks including dressings and dips.

Buffalo Soup Kettle

The Buffalo Soup Kettle is an excellent soup maker.This is a lot different to the Cuisinart SSB1U. This difference counts in terms of appearance and the function. This machine is literally used to make soup and cannot be used as a blender. In simple terms, it’s not a multipurpose machine. The one good thing about it is that it looks great and extremely unique.

It can be used to make up to 10 litres of soup. This is exceptional and far higher than any other similar product. It has the ability to make all sorts foods including soup, chilli and sauces. It has hinged lid which will make it easier for us to serve the food. On top of this, the container can be removed from the pot and this will definitely make it easier to clean it.

It comes in a complete black colour and as I said, it definitely looks unique and highly attractive. Your guests will definitely be curious when they see it on your countertop. In an ideal world most people would prefer to look at multipurpose soup maker machines like these ones listed by Review Insider. Despite that, the good thing is that this machine isn’t too expensive.

Morphy Richards 501011

This is another good quality soup maker and one of the better ones available. Unfortunately, this doesn’t have a typical blender design though there is an attachment that will provide us with the ability to make smoothies and milkshakes.

This product is one of the easiest to use and has been created to ensure that making soup is the easiest task ever. It will carry out this task completely within 20 minutes and not only will it taste great but will also have an awesome consistency.

It can sauté food and has lots of beneficial features such as a non-stick cooking plate. This alongside with the other structural advantages will allow us to clean this machine with ease.

Broth mixers and machines are great and are a must-have at home if you love making soup. Buying one of these will ensure that you’ll be able to make high quality homemade soup within minutes.

The Perfect Fried Egg Sandwich

Making a fried egg sandwich is quite easy and doesn't take too long.It seems to me that eggs cause quite a conundrum. The choices when purchasing eggs can make your head spin. For anyone keeping up on the latest health food buzz, the egg market is dreadfully problematic. Personally, I think eggs are fantastic and eat on average three a week. I have done enough research about them to send my own head in a spin. I battle between trying to purchase a product I feel is tasty, nutritious, humane, local and economical. I do think organic eggs are best but they are also a lot more expensive.

When the reality of price sets in, not everyone including myself is always willing to purchase locally grown organic eggs. I think it is a personal choice and the Internet is a wonderful tool to use in determining what is best for you and your family. I would recommend doing your own research and finding out why organic eggs are best.

It may seem a bit silly composing a recipe for a fried egg sandwich but they are an important staple in my home and I feel they are worthy of being added to the site. Sometimes, I poach eggs for the sandwiches, making them healthier but I find frying the eggs in a tiny amount of light olive oil works best for me.

If you enjoy a running yolk, I do recommend breaking it while frying it “over easy”. Once I bit into an “over easy” fried egg sandwich and the yolk literally exploded in my face and ran down the sleeve of my shirt. I had to laugh at the time because it was a very “Wow!” moment but it’s not worth repeating.

Fried Egg Sandwich Recipe

– 1 egg per sandwich

– 2 slices of bread per sandwich (I use cracked wheat soured dough)

– 1 teaspoon of light olive oil or canola oil

– A dollop of mayonnaise (if you wish)

– Cracked black pepper


– Place bread slices in toaster to your preferred setting.

– Heat a nonstick skillet over medium high heat until oil is hot. If you’re not comfortable cracking an egg directly into a skillet, crack your eggs into a small dish. This makes it easier to remove unwanted eggshells.

– Season egg with cracked black pepper and fry. Spread the toast with mayonnaise if you like. Cut cooked sandwich in half serve and enjoy.

“Sunny side up”: Fry egg until white just sets, slide out of skillet directly onto toasted bread for minimal yolk damage.

“Over easy”: Fry egg until white just sets, flip over and continue to fry for 1 minute. Slide egg out of skillet or scoop up with spatula onto toasted bread.

“Fried hard”: Break egg yolk upon adding egg to skillet. Fry on one side until whites are set, then flip over and continue to fry for at least 1-2 minutes. Slide the egg out of the skillet or scoop up with spatula onto toasted bread.

Tasty Venezuelan Empanadas

Venezuelan Empanadas are cheap to make and taste delicious.As I was born in Venezuela, I was brought up on empanadas.

If you are unfamiliar with them, they are stuffed pastries made out of corn flour. They are typically stuffed with cheeses, meats, and rice. However, you can stuff just about anything with them.

The reason that empanadas are such a staple food in Venezuela and the rest of South America is the fact that they are cheap to make. I bought harina flour for £2 and queso fresco for £1.50 (you can typically find this at your local grocery store in the international aisle, and if not, your Latino grocery store will have it). With just these two ingredients, you can eat empanadas for weeks without having to spend on other things. In other words, it’s the ultimate cheap meal.

Cooking Instructions

To begin, measure out your water and flour.

The label on the back states 2 cups of flour for every 2.5 cups of water. I usually do 1 cup of flour and 1.25 cups of water because the suggested serving makes 8 empanadas and I just can’t eat that many. Either way, just add the ingredients to a bowl and add a tablespoon of salt. Then comes the fun part. Mix with your hands and then let it sit for about 5 minutes so the dough absorbs all the water.

Next, get the dough and make a ball with it and cut four even pieces. Take the dough and make them into individual balls. Then, place one dough ball at a time on top of some plastic wrap and gently press down until you have a flat circular piece. It doesn’t have to be a perfect circle but make sure that they are not too thick. There are no hard set rules set in the thickness once you have flattened it. However, keep in mind that the thicker they are the longer it will be to cook all the way through.

Next grab your cheese or whatever you are stuffing the empanadas with and place in the middle of the dough. Do not add too much or your empanada may not close correctly or break. Using the plastic paper, fold over the dough in half on to itself. Then seal the edges. I am eating these at home so I don’t mind if they are not too pretty, but you can take a knife and clean up the edges to make them smooth.

At this point you can grab some vegetable oil and add to a pan. You want to set a medium to high heat. Make sure the oil is hot and then add your emapanadas. At first, only flip them once every 4 minutes. Once both sides have been cooked for 4 minutes each, flip them every two minutes until slightly golden brown.

Move them onto a plate with paper towels to absorb the oil. You can also add a towel on top of the empanadas to not only absorb oil but to keep warm while you cook the rest.

I hope that you try this recipe knowing that they are easy and fun to make.

Tips to Roast a Huge Cut of Meat the Right Way

During the holiday season, perhaps the best thing that we all look forward to is festive meals with the rest of the family. This also means cooking a big roast that will be the centerpiece on the dinner table. Unfortunately, when it comes to massive roast dinners like this, you can be forgiven for feeling a little intimidated before you start.

While most people end up getting the job done, there are several techniques that can be the difference between a success and a disaster.

When planning to cook the roast, a lot of people do everything on the day. This is the wrong way of doing things because the roast needs a lot of time to spend in the seasoning. This will ensure that the seasoning moves deep into the meat for better flavour. This means that you’ll need to plan ahead and carry out the seasoning the night before the job needs to be done.

If you're struggling to roast meat properly, check out these helpful tips.

The ideal way to do this is to rub the roast with any spices that you want and keep it in uncovered in the fridge overnight. Once the night has passed, you need to ensure that you don’t put the roast into the oven straight away.

A lot of people do this and this is normally associated with the meat being uneven in terms of the flavor and roasting. You need to remove it from the fridge then keep it at room temperature for a few hours before popping it into the oven.

When roasting, a lot of people also assume that if we cook the meat at low temperature, it’ll be cooked evenly. But the truth is that this will provide create a poor external appearance. After all, don’t we want a brownish colour with a crispy taste on the outside? This can be done by initially putting the temperature on a high setting. Then when the colour on the outside turns into light brown, reduce this by a little bit.

In order to achieve the best results, you need to make sure that once the roasting process is completed, you leave the roast to rest for at least half an hour. What a lot of people do is start to carve as soon as the oven stops. As I said, you should wait for at least half an hour before you do this. You also need to ensure that meat is carved in the right manner and this is usually done against the grain!