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Copyright Beth Sachs 2018. Powered by Blogger.

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Introducing the Optimum Vac2 Air Vacuum Blender from Froothie


Introducing the Optimum Vac2 Air Vacuum Blender

ORDER AN OPTIMUM AIR VACUUM VAC2 BLENDER THROUGH MY AFFILIATE LINK BELOW AND USE THE FOLLOWING CODE FOR £20 OFF YOUR PURCHASE - CODE: AMB20

I've got a brand shiny new kitchen gadget to tell you about today! The new innovative Optimum Air Vacuum Blender VAC2 is a truly revolutionary appliance set to pave the future for the blender industry. When removing air from the jug prior to blending, oxidation and the destruction of nutrients is eliminated, creating smoothies which stay fresh, full of flavour and are of optimum nutrition. With the inclusion of the vacuum tumblers, you can even blend smoothies ahead of time and enjoy the same great taste and nutrition later. The VAC2 is the must have healthy living solution of 2018!

Check out it's brilliant features in this short video.



WHY VACUUM BLENDING?

Powered by a first of it's kind Vacuum Blending Technology, the Optimum Air Vacuum Blender VAC2 is a groundbreaking appliance designed to improve food quality, preservation and shelf life. 

Take this example...

Optimum Vac2 Blender
I blended a green smoothie (containing spinach, kale, mango and kiwi - one of my favourites) at 9am yesterday morning. The first picture (below) shows the colour of the smoothie at 9am, the second photo shows the smoothie 12 hours later. This is game changing for me as it means I can blend up my morning smoothie just before I go to bed with no effect or trade-up on quality, taste or nutritional value. It also means I can spend an extra 5 minutes on the cross trainer in the morning sleeping.

Optimum Vac2 Air Vacuum Blender

BLADES

The blade assembly in the Optimum Air Vacuum Blender VAC2 combines the highest quality materials with ingenious design elements which allow the machine to out perform it's rivals.

With premium quality stainless steel, the custom alloy blades can cut through the hardest of ingredients. Whilst most domestic blenders offer 2 blades, the Optimum Vacuum Blender contains 6 - enough to blend thick foods like nut butters and pate, into a smooth and silky consistency. This is particularly good news for me, given my propensity for blowing up blender motors trying to make things such as smoked mackerel pate 😓. I'm very hopeful the Optimum VAC2 Air Vacuum Blender will do these types of jobs with ease. 

Two of blades are also precisely angled to prevent foods from getting stuck and to create a vacuum in the blending jug. The multi-faceted edge on each blade allows you to effortlessly combine wet and dry ingredients in a single blending mix, saving you time and energy.

HEALTH BENEFITS

Faster and Higher Nutrient Absorption

Nutrients are absorbed more quickly by the body, as digestion is reduced.

Improve Eating Habits

By nourishing your body with vital vitamins and minerals from real foods, you will feel fuller, longer which will reduce hunger pangs and the inevitable biscuit tin raid.

Prevent Blood Sugar Spikes

Blending retains fibre in fruits and vegetables, which can help prevent spikes in your blood sugar.

Easily Incorporate Superfoods

Upsize your nutrition easily by adding superfoods like maca, chia seeds and flax, to your morning smoothie.

Increase your Vegetable Intake

Easily incorporate greens, such as spinach, kale and other vegetables in your smoothie for a tasty, wholesome meal.

WHAT CAN YOU DO IN YOUR OPTIMUM VACUUM BLENDER VAC2?

  • Fruit Smoothies
  • Green Smoothies
  • Grinding nuts and grains
  • Crushed Ice
  • Nut Butters - almond for example
  • Nut Milks
  • Ice Cream from frozen fruit - banana ice cream is really yummy!
  • Spreads and dips - hummus, baba ganoush etc
  • Fresh Fruit Juices
  • Cocktails
Keep an eye out for some yummy recipes made in the Optimum VAC2 Air Vacuum Blender soon! I'm really looking forward to experimenting with it. I'm trying out a Kale Pesto tomorrow and I'll let you know how it goes.

As an Ambassador of Froothie, the UK distributors of Optimum blenders, if you order the Optimum Vac2 Vacuum Blender through the link in this post, then the delivery charge will be paid straight back to your debit or credit card. All you have to do is write the following code in the comments box when ordering:Free Ambassador Delivery Code - 5251. DON'T FORGET TO ADD THE £20 DISCOUNT CODE TOO. CODE: AMB20

Disclosure: I was sent the VAC2 blender to review. If one is bought through my affiliate link I will gain commission. All thoughts are my own.
Beth Sachs
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No Bake Maltesers® Crunch Bars


No Bake Maltesers® Crunch Bars
It's been a bit of an illness fest here this week. I haven't had tonsillitis since I was at University and I'd forgotten just how horrible it is (thank you to several people on Twitter who gave me some fab home remedies to try, especially gargling with echinacea tincture). Me and the 10 year old are now just about over the worst, so we can hopefully enjoy the weekend ahead of us...and hope none of the others succumb.

I'm not very good at lying in bed though, even when I'm ill, so fully dosed up with ibruprofen and paracetamol I took to the kitchen to make these no bake maltesers crunch bars. Oh My Goodness, they are amazing. I usually use butter and syrup for no bake tiffin style bars, but I decided to add one of those squeezy tubes of condensed milk too and it worked really well. It gave the bars a slightly chewy texture which everyone seemed to like. Perfect for kids parties...or for when your ill. They've pretty much been gobbled up already.

No Bake Maltesers® Crunch Bars

TOP TIPS FOR MAKING THE NO BAKE MALTESERS® BARS

  • You can try using other chocolate such as Crunchie bars or Kitkats, or a mixture of different ones. Just make sure they add up to roughly the same amount as the recipe states.
  • Add a handful of pecan nuts for crunch and a handful of raisins for extra sweetness if you like.
  • The crunch bars are best eaten within 2 days as the Maltesers® start to soften over time. They still taste great a week later but the texture will be less crunchy.
  • These bars are ideal for children's parties and to make them extra special, a drizzle of white chocolate on top would give them the wow factor.

OTHER MALTESERS® RECIPES YOU MIGHT LIKE

NO BAKE MALTESERS® CRUNCH BARS



Yield: 20 squaresPin it

No Bake Maltesers® Crunch Bars

prep time: 15 MINScook time: total time: 15 mins
A no bake tiffin style bar using Maltesers® and digestive biscuits.

ingredients:


  • 200g Digestives, crushed
  • 200g Dark Chocolate
  • 170g Tube of Condensed Milk
  • 40g Butter
  • 1 TBSP Syrup
  • 1 x 166g bag of Maltesers®, crushed
  • 1 x 93g bag of Maltesers® left whole
  • For the topping:
  • 200g Milk Chocolate
  • 20g Butter

instructions:


  1. Line as 20cm square baking tin with baking paper.
  2. In a large bowl, melt the dark chocolate, condensed milk, butter and syrup in the microwave then stir in the crushed digestives, crushed maltesers and whole maltesers. Spoon into the tin and level off. Place in the fridge whilst you make the topping.
  3. In another bowl, melt the milk chocolate and butter in the microwave and then spread on top of the base. Chill for at least 3 hours before cutting into squares.


PIN THE MALTESERS CRUNCH BARS!

No Bake Maltesers® Crunch Bars

MORE RECIPES

For more family friendly recipes visit my recipe index which contains hundreds of frugal recipes divided into handy categories.

Don’t forget to follow Jam & Clotted Cream on Pinterest (it’s a great visual guide of my recipes) then pin my recipes to try.
Beth Sachs
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Cheeseboard Macaroni Bake


Cheeseboard Macaroni Bake
Well, we've made it into 2018 (albeit with that horrible aussie flu sweeping through the house) and into my 10th year of food blogging!  Today's recipe is this yummy cheeseboard pasta bake, a great way of using up all of those odds and ends of cheese left over in your fridge from Christmas. As my Twitter profile attests, I'm a bit of a self confessed cheese fiend and along with pasta, it's my ultimate comfort food. I can't be without cheese of some sort in my fridge and right now I'm staring at two 400g blocks of cheddar, parmesan, stilton, feta, gouda and cream cheese 😀.

To me, this cheeseboard macaroni bake is my idea of comfort food heaven and I could quite easily eat this every day forever more. Perhaps not ideal if you're on a January diet, although you can always serve it with a big green salad to make you feel better, but it's so good, so homely and so so rich - proper yum!

Cheeseboard Macaroni Bake

TOP TIPS FOR MAKING CHEESEBOARD MACARONI BAKE

  • You don't have to use macaroni - penne or fusilli would work well too.
  • Use any types of cheese you like. Just make sure the total quantity adds up to 300g. I used cheddar, gruyere and blue cheese.
  • If you like it extra cheesy add 2 TSP of dijon mustard (instead of 1) as it really brings out the cheesy flavour.
  • You could add in some cooked chopped bacon or cooked chicken for extra protein, or alternatively some chopped sun dried tomatoes and sweetcorn for more veggies.
  • Serve with a crisp green salad or steamed veg.

OTHER CHEESY RECIPES YOU MIGHT LIKE

You might like some of my other recipes where cheese and macaroni are the main ingredients!
  1. Butternut Squash and Sage Macaroni Cheese from Jam and Clotted Cream
  2. Honey Ale Mac n Cheese from Jam and Clotted Cream
  3. Pressure King Pro Macaroni Cheese from Jam and Clotted Cream
Here are some other cheesy recipes from some of my favourite food bloggers.

Cheeseboard Macaroni Bake

CHEESEBOARD MACARONI BAKE


Yield: 4 adult portionsPin it

Cheeseboard Macaroni Bake

prep time: 20 MINScook time: 30 MINStotal time: 50 mins
A cheesy macaroni bake using up left over cheese from Christmas.

ingredients:


  • 250g Macaroni
  • 50g Butter
  • 50g Plain Flour
  • 500ml Whole Milk
  • 170g Tin Evaporated Milk
  • 1 TBSP Cider Vinegar
  • 1 TSP Dijon Mustard
  • 1 TSP Marmite
  • Pinch of Cayenne Pepper
  • 300g Cheese (either grated or cubed) - I used cheddar, gruyere and blue cheese

instructions:


  1. Preheat the oven to 180°c (160°c fan). Bring a pan of salted water to the boil and cook the macaroni, drain and set aside.
  2. Meanwhile, in a saucepan, melt the butter on a medium heat then stir in the plain flour. Let it cook for a couple of minutes whilst continuously stirring before adding the whole milk.
  3. Turn up the heat then stir continuously (I use a whisk to prevent lumps forming) until the sauce starts to bubble and thicken.
  4. Take the sauce off the heat and add in the tin of evaporated milk, grated or cubed cheese,  cider vinegar, dijon mustard, marmite, cayenne pepper. Stir until everything is combined.
  5. Add the macaroni to the cheese sauce, stir well then spoon into an ovenproof dish and bake for 20-30 minutes until golden. Serve with a green salad or veggies.


PIN THE CHEESEBOARD MACARONI BAKE!

Cheeseboard Macaroni Bake

MORE RECIPES

For more family friendly recipes visit my recipe index which contains hundreds of frugal recipes divided into handy categories.

Don’t forget to follow Jam & Clotted Cream on Pinterest (it’s a great visual guide of my recipes) then pin my recipes to try.
Beth Sachs
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