During 1989 and 1999, my only issues in life, were attending nursery/school, homework and my favourite television programmes. Among them-Fun House. Running from 1989-1999, the CITV children’s favourite, was by far (in my opinion), one of the best things on my big backed telly box.
Now, 28 years since the first episode hit our screens, plans are underway to bring the Fun House back!!
Alas, this news isn’t as it seems! To be in with a chance of reviving this “whole lotta fun” show, the team need your help!
I was sent a Samsung galaxy S8+ from Three, to review for a few weeks. Before we continue, I don’t want to lead anyone into false expectations; I’m not a tech blogger, I’m a Mummy, Wife and blogger/vlogger, and I’ll base my review from those points of view rather than anything “techy”.
How much can you cook in your combination microwave? What do you use your combination microwave for?
Personally, I don’t use mine for as much as I now realise I could!
Panasonic have teamed up with Michelin Star chef Tom Kitchin, to create a dish you wouldn’t imagine could be made in a microwave.
Baked Scallops in Shells
All of the ingredients are on the Youtube Video below, just click through when you see the “try it yourself” prompt!
Due to this looking SO easy-and being a big fan of fish, I decided to take the plunge and try to make this for myself!!!
I’m the only one who eats scallops, so I reduced the recipe using the adjustment tool on the website (in case you didn’t catch it on the Youtube video-click HERE).
I began with step one (obviously), and placed my shallots and oil into my bowl. I put them in the microwave for 12 minutes but checked them after 11 as my microwave has a high wattage. They needed another 30 seconds and then they were ready!
After that, I removed them and added my vermouth and the fish stock together, and cooked them in the microwave for 14 of the 15 minutes stated (once again because the microwave is a little stronger than normal ones).
I added the cream and once it was thick, I strained it through a sieve and placed the sauce into the fridge to cool.
When it had cooled I stirred through the dill and tarragon.
I then added the carrot and leek into a bowl with some water, and steamed them until they were soft.
It was then time to prepare the scallops. I began by scooping the meat out of the shell, rinsing them, and drying them on some kitchen roll.
I then washed the shells and added the carrot and leek mix equally into each one. Once filled, I cut the scallops in half and equally distributed them too, before covering with the sauce I’d made earlier.
I then cut strips of the pastry and covered the gap where the shell halves came together, before placing them in the oven to cook for ten minutes.
This is the finished dish!! I’m so impressed with how easy it was to make, and how much I could do in the microwave! (I’m also pretty impressed with how yummy it was!)
Why don’t you give it a try too! And, if you don’t own a combination microwave-check out Panasonic’s range HERE!
We were sent a crate of soft drinks from Fentimans to review!
Who are Fentimans?
In 1905, Thomas Fentiman, an iron puddler from Cleckheaton, England was approached by a fellow tradesman for a loan. A deal was struck and a recipe for botanically brewed ginger beer was provided as security. The loan was never repaid so Thomas became the owner of the unique recipe.
Sugru sticks permanently to lots of stuff like ceramics, glass, metal, wood, and most plastics and fabrics. Just push it onto something, then it’s time to build, seal, fix, create and stick things together. You’ll have 30 minutes to get the job done.
Give it 24 hours, and Sugru turns into a durable, flexible silicone rubber that stays stuck (unless you remove it).