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While it may not taste as good, preparing food in the microwave instead of in the oven will save you a packet of money. Possibly the realization that an oven makes use of 75% more energy will stimulate you to use the microwave more. In comparison with your stove, you can make boiled water and also steamed vegetables faster, and use considerably less energy, by using countertop appliances. You could well be forgiven for thinking that an automatic dishwasher uses much more energy than washing dishes the old-fashioned way, but you would be wrong. Particularly if you make certain the dishwasher is full before starting a cycle. Conserve even more money by air drying and also cool drying your dishes rather than heat drying them.
As you can see, there are lots of little things that you can do to save energy, and save money, in the kitchen alone. It is pretty straightforward to live green, of course. It's related to being functional, more often than not.
We hope you got benefit from reading it, now let's go back to vickys traditional scotch broth, gf df ef sf nf recipe. You can cook vickys traditional scotch broth, gf df ef sf nf using 10 ingredients and 7 steps. Here is how you achieve it.
The ingredients needed to cook Vickys Traditional Scotch Broth, GF DF EF SF NF:
- Provide 125 grams of scotch broth mix *.
- Prepare 2 of carrots, diced.
- Provide 1 of turnip, diced.
- Get 1 of swede, diced.
- Use 1 of medium onion, diced.
- Take 1/2 of leek, diced.
- Get 500 g of neck of mutton or lamb.
- Provide 1750 ml of vegetable stock.
- Get 1 tbsp of fresh chopped parsley.
- Provide to taste of salt & pepper.
Steps to make Vickys Traditional Scotch Broth, GF DF EF SF NF:
- Scotch broth mix consists of dried Pearl Barley, Yellow Split Peas, Marrowfat Peas, Green Split Lentils and Red Split Lentils with the barley being the most abundant in the mix and the red lentils the least - 50g pearl barley (you can use white rice instead for a gluten-free option), 25g yellow split peas, 25g marrowfat peas, 15g green split lentils, 10g red split lentils.
- Soak the broth mix overnight in cold water.
- Put the vegetables, meat and stock in a large pan and bring to the boil. Skim off any fat with a slotted spoon then reduce heat to a simmer.
- Simmer for 30 minutes, then add the pre-soaked broth mix and continue to simmer for another 60 - 70 minutes until the meat is falling off the bone.
- Remove the meat and pull apart with 2 forks. Add back to the pan discarding the bones. Stir in the parsley, season and serve.
- You can also use beef or chicken but mutton is the traditional choice.
- Substitute barley for rice if cooking for a gluten-free diet.
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