This is helpful! I’ll need many more bins for my paper😂, but I like the concept of the categories. This is very helpful for my 2024 organization plans.
Don't buy this product. It is a lie that food cooked this way keeps its flavor. It doesn't. This is because most of the cooking is done by the microwave, not the steaming water. Vegetables and meat taste the same - bland. Vegetables remain very firm, even raw. I get better results using an electric steamer cooking for an hour. Vegetables are tastier and you can taste the meat. Food is soft and well cooked.
Finally! A clear video that shows you how to fit a bin bag!! 😅 Just received one as a gift, so let’s hope I have better luck than the previous person….. 😬
Had one of the touch lid bins and it lasted two weeks if that before the lid decided it didn't want to stay shut. For a bin that cost a lot of money, the design is appalling and it wasn't worth the money spent on it at all.
When you see all the Potatoes Livehacks for Microwave - Can it go? ;-) Yes absolut! Wenn man all diese Videos mit Livehacks zum Garen von Kartoffeln in der Mikrowelle sieht - Fragt man sich - Kann das denn überhaupt Funktionieren so das ich dann am ende auch Zufrieden bin? JA ABSOLUT! Es war ist sogar so, das ich vorher unsere Mikrowelle nie benutzt habe und dadurch absolut auf dem Geschmack gekommen bin! Anfangs einfach mit Kartoffeln an die Zeiten die Drauf stehen halten und dann kriegt man schon selbst ein Gespür dafür! Geld ist absolut wieder drin auch wenn ich mir den Halb so großen Bruder auch schon gekauft habe um einfach weniger, ja Spülen zu müssen! Also wenn es mit klaren Wasser geht und dann ein Zewa trocken ist dann ist das für mich keine Verschwendung von Trinkwasser!
Ingredients: For the shortbread: • 220 g flour • 100 g half-salted butter • 1 egg • 100 g brown sugar Icing: • 1 beetroot • 1 egg white • 180 g icing sugar + 20 g • 2/3 drops of lemon juice Preparation stages: Shortbread dough: beat the egg and the sugar, then add the flour gradually. Knead the dough by hand then add the soft butter, cut into small dice. Make a ball of dough and wrap it in cling film. Put it in the fridge for 1 hour, to allow it to firm up. Take the dough out of the fridge and roll it out on a lightly floured work surface. Using a pastry cutter, cut out the shortbreads and place them on baking paper. Make another ball of dough with the leftovers and repeat the stages until the there is no dough left. Once you have cut out the shortbreads, put them in the oven for 9 minutes at 180°C. Peel the beetroot and grate it. You could use gloves to avoid staining your hands. Squeeze it to remove the juice. In this way a natural dye is obtained. Keep just a few drops in order to give a pink colour to your icing. Icing: whisk the egg whites with 180 g icing sugar using an electric whisk at low speed. The result should be neither too runny nor too thick, with the consistency of a spread. Divide the icing in half, in two small bowls. Add a few drops of beetroot juice to a bowl and mix. In the other bowl, add a few drops of lemon juice. If your icing is too runny, you can always add a little icing sugar. Fill one freezer bag with pink icing and the other with white icing. Remove the air and close them to use as piping bags. Cut off the corners to make get a small tip, so as to be as accurate as possible. Once the shortbread is well chilled, have fun making shapes using the piping bags. Make a base of white or pink icing, then make shapes like small hearts, spheres... Let your imagination run wild. You can use a toothpick to elongate the shapes you make to create some original effects. Leave to cool for at least 3 hours and then store in your Curver Dry Cube for optimal conservation!
Bonne initiative, mais pour ajouter une onzième astuce qui est de Donner au lieu de Jeter et notre projet www.toutdonner.com pour aide à le faire et en plus c'est Gratuit ! ... oui parce que si c'est donné, c'est gratuit ... une autre façon de consommer et être éco-citoyen / éco-responsable.
Ingredients (for 4 people): 4 orange peppers 250 g chopped, canned tomatoes 100 g Paris mushrooms ½ apple 1 small onion 1 clove of garlic 80 g quinoa 100 g bacon strips 300 g chicken stock 75 g grated Gruyère cheese 30 g pine nuts (optional) Salt, pepper Olive oil Preparation stages: Preheat your oven to 180°C. Bring the chicken stock to the boil and cook the quinoa in it for 10 minutes. Drain and put aside once cooked. Cut off the sandy part of the mushroom stalks, clean them and cut them into fine slices. Peel the garlic and onion and chop them separately. Peel the apple, remove the core and cut it into small cubes. Heat a spoonful of olive oil in a pan and gently sauté the onion and garlic in it. Next, add the bacon strips and cook for 3 minutes until they are lightly browned. Then add the crushed tomatoes, mushrooms, apple, pine nuts, salt and pepper and fry for a few minutes. Take it off the heat and add the cooked quinoa. Mix. Remove the tops of the peppers with a knife and level the base so they can stand upright. Keep the top part. Remove the seeds and filaments. Have some fun carving two eyes, a nose and a mouth on one side of each pepper, as if they were a jack-o'-lanterns. Store the peppers upright in a Curver Smart Cook glass dish. Fill them with the stuffing mix, sprinkle with grated cheese and put the top on each pepper. Add a little water to the bottom of each dish. To cook, bake for around 40 minutes at 180°C. See Less
reportage très interressant mais vous dvriez rapidement rectifier le titre "anne 80" et rajouter fabrication Made in France qui va devenir quelquechose de très recherché car n'éxistant plus.
