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I recently received a pretty handy gadget. I didn’t realize how much time I spend standing at the stove just stirring a sauce or soup while it cooks. This is awesome and has 2 speeds so you can choose which one you need for the recipe you’re making. It works on anything in a pot like mashed potatoes, soups, stews, you name it, it can stir it for you. For more information click HERE to visit the Ardente Gourmet Stirrer site and find out where you can purchase one of these.

Overall the product is easy to install, it comes in 3 separate parts. All you do is select the size blade you need place it in your pot, insert the rod then slide on the motorized top and lock it to your pot.

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Here’s a quick video I did showing it in action and the 2 speeds it does. I really liked that when it’s turned on it’s not that loud. I also like when taken apart you can easily store it in a drawer and it doesn’t take it much room. So excited I won’t have my pasta sauce burn on the bottom anymore when it cooks for 3 hours.

My New Year’s Resolution this year is to try a new ingredient that I’ve either never eaten or cooked with so this month I kick it off with lentils. They are a grain and have the same texture of rice so you could really use it anywhere there’s a recipe that calls for rice. Overall the soup is good just not sure it needed the lentils added. Also the “smoky” in the title is a little misleading we didn’t taste it in there and ended up adding a little more seasoning to the soup.
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Smoky Coconut and Butternut Squash Soup
(Adapted from Amuse Your Bouche)
2 tbsp oil
1 onion, sliced or diced
2 cloves garlic, minced
400g butternut squash flesh, diced (around half a medium squash)
½ tsp smoked paprika
500ml vegetable stock
Black pepper
100g red lentils
150ml coconut milk
1 tbsp fresh coriander, chopped, to serve (optional)
Heat the oil in a large saucepan, and cook the onion, garlic and squash over a medium heat until the onion is soft, around 5 minutes.
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Add the paprika, and cook for one more minute, then add the vegetable stock. Season well with black pepper (you might need a little salt too if you used low sodium stock), and bring to a simmer. Cook until the squash is soft, around 15 minutes.
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While the soup is simmering, boil the lentils in a separate pan until they are soft – again, around 15 minutes. Drain and set aside.
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When the butternut squash is soft, blend the soup with an immersion blender until smooth. Add the coconut milk, and once the soup is piping hot, serve the lentils with the soup poured over the top. Top with chopped coriander if desired.
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And a bonus picture of my little monkey helping me cook. I can’t believe he’s about to turn 2.
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