Welcome to the EasyPeasy.co Newsletter!
As Halloween approaches, are you all set for a Spooktacular celebration, or are you finding yourself in a last-minute scramble to create some spooky delights? In this issue, we've got you covered with some super cute last-minute Halloween ideas that will have you conjuring up some amazing treats in no time at all.
We've also just released a brand-new video, and we encourage you to check it out! Learn how to whip up your very own delicious hollandaise sauce, a culinary gem that can take your meals to a whole new level.
If you're starting to feel the cold heading into winter in the northern hemisphere, or if you're simply craving a comforting soup, we have a delightful beetroot soup recipe in this issue. With its striking deep red colour, it could easily find a place on your Halloween table too.
In this issue:
- Fresh off the press - How To Master Hollandaise Sauce
- Inspiration from my kitchen - Last Minute Halloween Treats
- Ingredient spotlight - Beetroot Soup
Fresh of the Press...(+ Recipes)
Our latest video - How To Master Hollandaise Sauce - has just been published.
In this video we'll spill the beans on a kitchen secret: whipping up a velvety hollandaise sauce that's as good as the classic version, but way easier! No more curdled kitchen disasters.
We all know hollandaise can be tricky to master. But fear not, we've got your back. We'll guide you through making this sauce step by step, and then we'll show you some cool ways to use it.
There's a whole world of tasty possibilities – so dive in, get saucy, and have fun experimenting in the kitchen!
Check out the video here...
Ingredients (Makes approximately 3/4 cup):
- 2 egg yolks, at room temperature
- 1 teaspoon lemon juice (make sure it's not straight from the fridge)
- 1 teaspoon room temperature water
- Pinch of salt
- 115g (3 1/2 oz) butter
- Put yolks, lemon juice, water and salt into a small jug that snuggly fits a stick blender.
- Melt the butter until it's completely melted and bubbling. If you have a thermometer it should reach 110 degrees Celsius (230 degrees Fahrenheit).
- Start the stick blender, then slowly drizzle in the piping hot butter.
- Use as soon as possible and within 2 hours. If you're not using it straight away, keep the sauce warm.
Inspiration from my kitchen - Last Minute Halloween Treats
Are you a Halloween fanatic who plans weeks in advance? Or are you like me, realizing it's Halloween when the doorbell won't stop ringing on October 31st with a steady stream of trick or treaters?
We're not big on Halloween, but I do like to add a touch of fun to my kids' lunchboxes when it falls on a school day.
One super easy treat you can quickly whip up is a bunch of chocolate ghosts - they're perfect for decorating cupcakes and cakes. You could actually use them to decorate any sweet slice or biscuit or whatever you already have in your house.
It uses the same technique as I show in this Flamingo birthday cake video. All you need to do is put a blob of melted chocolate on some baking paper and use the back of a spoon to drag the chocolate into the shape you want. For the ghosts, I flicked the chocolate to the sides to create a whispy look.
Another quick idea is turning mandarins into little Jack o'lanterns. Cut out a tiny mouth and triangle eyes, making sure you only cut through the skin. Gently remove the bits you've cut out, and you've got these cute 'healthy' Halloween treats. A simple way to add some Halloween cheer to your day!
Ingredient spotlight - Beetroot Soup
Beetroot has such a beautiful vibrant colour and I'm sure you'll love this soup. I made this recipe up on the spot when I found some beetroot in the pantry that was going a little soft.
This versatile soup can be used as a puree to add flavour and colour to a dish, or you can thin it down for a more traditional soup consistency. For a creamier twist, consider adding a touch of cream. You can even transform it into a delectable beetroot dip for crackers or bruschetta by mixing it with sour cream. The possibilities are endless, so let your imagination run wild!
I served this soup with some croutons to add a bit of crunchy texture, fresh chopped parsley to add some green colour and a blob of sour cream to stir through extra flavour and creaminess.
Soups are a great winter warmer or if you're still on the hunt for ideas to spruce up your Halloween table, this delightful creation is sure to impress!
- 1 tablespoon oil
- 3 small whole beetroot, boiled
- 1/2 an onion, diced
- 2 cloves of roasted garlic (Issue #34)
- 2-3 cups vegetable stock
- 1/2 teaspoon salt
- Sour cream, fresh herbs and croutons to serve (optional)
- Heat the oil in a medium saucepan. Add the onion and garlic, and sauté for approximately 3 minutes until soft and fragrant.
- Remove the skin from the beetroot and cut into smaller pieces.
- Add the beetroot and stock to the saucepan.
- Bring to the boil, then reduce the heat and simmer uncovered for 5 minutes.
- Season well and leave to cool a little before blending.
- Blitz with a stick blender until smooth (Be careful of splashes, it is hot).
- Adjust the consistency by adding more water/cream if necessary.
- Garnish with a blob of sour cream, a sprinkle of chopped fresh parsley and some crispy croutons.
If you give any of these recipes a try, let me know how you got on or send me a picture. I love seeing your creations.