Froothie High Performance Blender Review

When I was first asked to review the Froothie blender and to become an ambassador for the brand, I went and checked out FroothieTV on Youtube. The very first video I saw showed this monster blender grinding up paving rocks into dust. Yikes.

Froothie High Performance Blender Review - The Hedgecombers

Now whilst I am quite sure that you nor I will ever grind up rocks in our kitchen, it shows the power of the motor and blades that they weren’t even dented. I must admit I was impressed enough to keep watching, and soon was wondering how I’d ever survived with my hand-me-down-20+-year-old-blender for so long.

So what does a high performance blender look like? Well, it’s big. I’m thinking it’ll live on my counter top rather than in a cupboard because of its size, although that’s not a bad thing as it’ll no doubt get more use by being kept in sight.Froothie High Performance Blender Review - The Hedgecombers

The jug holds a whopping 2 litres which makes life a lot easier when cooking for a large family or in our case when batch cooking and feeding the freezer with home-made ready meals.

Those blades and the powerful motor hiding beneath them are where all the rock grinding power come from. With 6 blades and a whopping 2238 watts, there is enough grunt in this baby to make light work of processing nuts, fresh coconut meat, and the toughest of fruits and veggies. Enjoy making smoothies? You’ll have them ready to slurp in moments.Froothie High Performance Blender Review - The Hedgecombers

The pulse function is a good way to keep control over what you are processing and to not ‘over process’. For example, if you popped some peanuts into the jug and wanted them rough ground for a Thai style salad dressing, due to the power of the blades within no time you’d have peanut butter! Instead, whizz the peanuts in bursts using the pulse switch and you have complete control over the texture of the nuts.
Froothie High Performance Blender Review - The Hedgecombers

My favourite design element is the rubber cushion pad. You just sit the jug onto those 4 cushioned ‘fingers’ and it’s all lined up and ready to go. On my old blender you have to line up these 2 teeny arrows and it drives me a little bit mad each time I have to use it.

Froothie High Performance Blender Review - the Hedgecombers

So my overall verdict so far is really rather impressed. I’ve already made my own Almond Milk (recipe coming very soon) and am looking forward to soup season to really put it through its paces.

Want to see how you could put a Froothie 9400 to good use in your kitchen?

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Samphire and Goats Cheese Pizza

Pizza cravings had me in the kitchen first thing mixing up a fresh batch of pizza dough. Whilst the dough was rising I popped down to the greengrocers to find the perfect topping and saw the girl behind the counter bagging up some fresh samphire.

Pizza + Samphire? I figured it was worth a try.

pizza3lw

I also picked up a small pack of goats cheese to accompany it and traipsed home to my bowl of patiently prooving dough.Samphire and Goats Cheese Pizza - The Hedgecombers

I’d made the pizza sauce a couple of days before by skinning some fresh tomatoes and simmering them down with some oregano, seasoning and chilli. A blitz in the blender and it was smooth and perfect to lick over a pizza base. pizza2lw

In no time at all this beautiful, light lunch was ready. The slightly salty samphire was a big hit alongside the creamy yet sharp goats cheese. And the rich home made tomato and chilli pizza sauce brought all the flavours together and made me a very happy girl indeed.

Samphire and Goats Cheese Pizza

Prep Time: 1 hour, 30 minutes

Cook Time: 12 minutes

Ingredients

  • 1 very thin pizza base
  • As much pizza sauce as you like. I went for less on this pizza, not wanting to overpower the other flavours and used about 1 heaped tablespoon
  • A handful of fresh samphire
  • 100g goats cheese
  • 1 heaped tablespoon pine nuts
  • Freshly ground black pepper

Instructions

  1. Preheat your over to 250/480/Gas 9
  2. If you're making your own pizza base, roll and manhandle it out to as flat as possible. The thinner the better.
  3. Load the base up with the pizza sauce, samphire, chunks of goats cheese and finally a sprinkling of pine nuts. Bake for 10-12 minutes or until the base is golden and the cheese melted.
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Sweet Chilli Popcorn

Two nights every August, Plymouth hosts the British Firework Championships. Tens of thousands of people flock into the city to watch six of the best firework manufacturers compete and show off their latest whizz bangs & fancy rigs.

This year we’re planning to watch it from the Cornish side of the river Tamar, at Mount Edgcumbe, which is a little more sedate. Perfect for a picnic! Sweet Chilli Popcorn

And what does one need to take to a firework Championship?

I’m thinking hot chocolate and popcorn! This Sweet Chilli Popcorn is the adult version. It’s scrummy.

Perfect for a picnic! Sweet Chilli Popcorn

Sweet Chilli Popcorn

Ingredients

  • 1 tablespoon oil
  • Popping corn
  • 1 teaspoon butter
  • 2 tablepoons sugar
  • 1/2 teaspoon salt
  • 1/4 - 1/2 teaspoon hot chilli powder

Instructions

  1. Heat a tablespoon of oil in a heavy bottomed sauce pan with a tight fitting lid.
  2. Pour in some popping corn, how much all depends on how big your saucepan is. You don't need many kernels to get a pan full so err on the side of caution. You can always cook a second batch if it's not enough.
  3. Whilst the corn is popping, mix the sugar, salt and chilli together in a small bowl.
  4. Keep shaking the pan from side to side (lid firmly still on!) until the popping noises become less frequent.
  5. Take off the heat, add the knob of butter and mix round quickly to coat as much popcorn as possible. Next, sprinkle the sweet chilli mix over generously and it'll stick to the melted butter and popcorn. Let cool before storing in an air tight tub.
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Roast Strawberries on Hot Griddle Cakes

Ever tried roasting a strawberry?

If like me you hadn’t, imagine opening a jar of really expensive strawberry jam. Picture how the jam is studded with soft jewels of whole strawberries that explode in your mouth in a concentrated burst of sweet caramelised juice.

That flavour is exact same flavour you get from roasting them, minus the sugar.

Freshly picked straswberries

To roast them, wash the strawberries if necessary before hulling them and pop in an oven for 15 – 20 minutes at 170/150 fan/gas 3/325. If they are still quite pert and haven’t collapsed in on themselves, switch the oven off & let them sit in the hot oven for another 5-10 minutes.

Pan of Hot Roast Strawberries

You’ll be left with a tray of squishy looking berries and a load of juice. Yum.Pan of Hot Roast Strawberries

Pop in a jar and they’l last in the fridge for a few days. Try dolloping some onto rice pudding, granola, porridge, ice cream, cereal or adding to a smoothie. Hot Griddle Cakes with Roast StrawberriesAs for the griddle cakes, they’d traditionally be cooked over the embers of a fire but it’s raining here today and I’m not that dedicated to tradition. So I baked them on the hob in a cast iron pan. Three minutes either side on a medium hot heat will be enough to cook the dough right through, without burning the outside. It took me a while to find the right temperature, so it’s a good job I don’t mind slightly burnt food :)

Hot Griddle Cakes with Roast Strawberries

 

Roast Strawberries on Hot Griddle Cakes

Ingredients

  • 200g plain flour
  • 1 level tablepsoon baking powder
  • 1 teaspoon mixed spice
  • 50g buter, cubed
  • 50g lard/marg
  • 3 tablespoons sugar
  • 4 tablespoons currants
  • Zest of 1 lemon
  • 100ml milk or water
  • 1 egg

Instructions

  1. Mix the flour & salt together, and then rub in the butter.
  2. Add the rest of the ingredients and mix to a fairly stiff dough.
  3. Roll out to 5mm thick on a lightly dusted surface.
  4. Grease your griddle or heavy frying pan well and heat until a drop of water dropped onto the surface skips about before evaporating.
  5. Cook each griddle cake for around 3 minutes on each side and serve with the roast strawberries and juice, or a knob of butter and sprinkle of sugar. Delish.
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Rainbow Salsa

The poly tunnel is bursting with veggies at the moment. From spinach and broccoli to tomatoes and chilli peppers, this is the busy time of year what with all the weeding, picking & watering needed.Poly Tunnel 2glw However, the freezers are getting slowly filled back up after a long, wet winter and we’re eating like kings :)

collagelw

This colourful Rainbow Salsa makes the most of everything that is fresh and in season right now, which also means it’s cheap as chips.

By charring the corn lightly on a BBQ or under the grill you’ll get more sweet flavour from them, but this would still be one very tasty salsa if you used raw corn kernels or even frozen or tinned corn.

Rainbow Salsa

 

Rainbow Salsa

Ingredients

  • 1 corn on the cob
  • 6-8 tomatoes
  • 2 cloves of garlic, minced
  • 1-2 chilli peppers, depending on the the levels you like. I used a couple of purple serrano chillis just for the rainbow fun of it
  • 2 spring onions, green parts too, chopped
  • 1/2 an orange pepper

Instructions

  1. Peel the sheath off the corn cob and remove it. Brush the kernels with a little melted butter and then grill under a hot grill under the corn gets a little charred in places.
  2. Dice the vegetables finely and mix together in a bowl.
  3. Carefully slice the kernels off the cobs. I find it easier to snap the cobs in half first, then place the widest end flat onto the chopping board.
  4. Mix the corn in with the other veggies and serve.
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