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Before you jump to Scallops With A Black Pudding Crumb, Fennel & Cucumber Salad, Pea & Pea Shoots And Apple Purée recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Spending less Within the Kitchen.
It was certainly not that long ago that hippies and tree huggers were the only ones to show concern regarding the well-being of the ecosystem. That has completely changed now, since we all apparently have an awareness that the planet is having troubles, and we all have a part to play in fixing it. The experts are agreed that we are unable to change things for the better without everyone’s active contribution. These changes need to start taking place, and each individual family needs to become more environmentally friendly. The cooking area is a good place to begin saving energy by going a lot more green.
A lot of electricity is wasted when fridges and freezers, both heavy users of electricity anyway, are not operating efficiently. If you can get a new one, they use about 60% less than the old models that happen to be more than ten years old. The proper temperature for food is 37F inside the fridge and 0F in the freezer, and sticking to these will use much less electricity. You can reduce how often the motor has to run by routinely cleaning the condenser, which will save on electricity.
From the above it ought to be obvious that just in the kitchen, by itself, there are many little opportunities for saving energy and money. Natural living is something we can all perform, without difficulty. Mostly, all it takes is a little common sense.
We hope you got insight from reading it, now let’s go back to scallops with a black pudding crumb, fennel & cucumber salad, pea & pea shoots and apple purée recipe. To make scallops with a black pudding crumb, fennel & cucumber salad, pea & pea shoots and apple purée you only need 9 ingredients and 3 steps. Here is how you do that.
The ingredients needed to prepare Scallops With A Black Pudding Crumb, Fennel & Cucumber Salad, Pea & Pea Shoots And Apple Purée:
- Use fresh scallops
- Use black pudding
- Get Cucumber
- Use Fennel
- Get frozen peas
- Prepare Pea shoots
- Take Apple sauce
- Use Lemon
- Get butter
Steps to make Scallops With A Black Pudding Crumb, Fennel & Cucumber Salad, Pea & Pea Shoots And Apple Purée:
- Roughly chop the black pudding and add to a hot dry pan, gently breaking it up as you go. Heat a medium size frying pan with a little drop of olive oil. When the pan is hot place your scallops gently in, seasoning with a little sea salt. Cook for about 2-3 mins (Don’t shake or move them.) then gently turn them over and add the butter and a squeeze of lemon juice, baste until they are sealed beautifully and opaque in colour and cooked.
- Slide your scallops out of the pan onto kitchen paper to drain. Then you can assemble the salad. Cut the fennel bulb in half and slice thinly and CAREFULLY with a mandolin, the same with the cucumber. The peas takes a minute or two to cook then you can assemble the dish. Another squeeze of lemon at the end, apple purée and you are ready to go.
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