Monthly Archives: June 2012

3 Ways with Heinz Squeeze & Stir {Product Talk}

When I read the Nuffnang product talk opportunity on Heinz Squeeze and Stir in my inbox,  I was intrigued.

For convenience, I do keep some canned soup in my pantry especially in Wintery weather in Orange, the need becomes more apparent. When I’m not making soup at home, instant soup is really handy when I need something to fill my hunger in between meals and when I feel under the weather. I prefer the canned version than powdered version, simply because the canned ones are closer to the real deal.

So how about the Heinz’s Squeeze and Stir version?

When I first saw its packaging, I thought the soup better not taste like tomato paste mixed with hot water. And I’m glad it didn’t. Taste wise, it turned out to be quite close with canned tomato soup  minus the risk of chipping one’s manicure. My beloved really loves this. Since he is currently studying for his exam, his rate of “snacking” has increased exponentially. In effort to keep him away from the sweet stuffs, Heinz Squeeze & Stir is next best study mate! lol

Here’s how I had my Heinz Squeeze & Stir:-

With Toasts:-

{Make according to the packet instructions. One thing I have say that it takes 2 packets to fill up a soup mug to the rim. Whilst the instructions are pretty precise i.e you need to add 50 ml to “loosen up” the paste and additional 180ml to make the soup. Realistically if I were to make it in the office, it would pretty funny to whip out my measuring cup to make the soup. So the general idea is to add just enough water to cover the paste. Once the paste has became more diluted, add more hot water to your preferred consistency and taste. Same principle with making instant soup or instant cappuccino  – staple food and drink for office people ha!}

With Four Bean Mix & Leftover Cooked Pasta (a la Minestrone)

{What you’ll need to make this are 1 packet of Heinz Squeeze & Stir, cook according to packet instructions, add1 x 125g can of Four Bean Mix, drain and rinse with hot water and some leftover cooked small pasta.}

With Cooked Small Pasta + Four Bean Mix + Shredded Cheese

{What you’ll need to make this are 1 packet of Heinz Squeeze & Stir mix with enough water to achieve the pasta sauce consistency i.e half of 1/3 cup boiling water, 2/3 cups of uncooked macaroni or small pasta of your choice, cook and drain and a handful of shredded cheese}

Good To Know:-

  • No added colours or flavours
  • No preservatives
  • Low in fat, 98% fat free
  • Suitable for vegetarians
  • Available in individual 70g sachets for RRP$1.25 from all major supermarkets and independent retailers.

Note: This is not a sponsored post. 2 packets of Heinz Squeeze & Stir were provided to me for editorial consideration. The rest of the sachets I bought with my own money.

Paprika Meatballs Sub

I will try to keep this short and sweet as you may notice that the instruction section is quite lengthy. Not this is a difficult recipe but I try to add as much details as I can, as if you are standing beside me watching me in action. Or perhaps I’m just long-winded. You decide. ;)

This is a Hungarian Goulash inspired dish. Initially, I started to maintain its authenticity by not to add tomatoes or anything which may take away its authencity. But hey, who am I kidding? The fact I’ve switched from chunks of meats to these cutesy meatballs has obviously derailed my attempt. Anyway it is no less delicious and hearty. It’s meat all the way for this dish, so you better add some vegetables on the side!

And I didn’t mean potato chip or fries! ;)

Paprika Meatballs Sub

Makes about 19 meatballs – can feed 3 to 4 people with salad as a side dish

What you’ll need:-

  • 500g/17.6 ounces mince beef
  • 2 medium sized onions, peeled
  • 1 slice fresh bread/ 1/2 cup fresh breadcrumbs
  • 3 cloves of garlic, finely chopped
  • 2 tbsps Hungarian sweet paprika
  • Salt to taste (I put a teaspoon)
  • 1 tbsp butter
  • Cooking oil
  • 1 cup of water
  • Crusty bread
  • Finely grated cheese

To make meatballs: (1) Use a small food processor, process a slice of bread until becomes fine crumbs. Pour the crumbs into a large mixing bowl and set aside. (2) Roughly cut 1 onion and use the same food processor, process until finely chopped. Add onion into the mixing bowl with mince beef, 1 tbsp paprika and salt. Mix the ingredients together using your hands until well combine. Then, roll the meatballs between your palms until resembles a ping pong ball.  500g/17.6 yielded 19 meatballs for me.

To make meatballs in sauce: (1) Use a non stick medium sized pot, with a little oil, brown the meatballs over medium-high heat (i.e no need to cook all the way through). Set the meatballs aside on a plate. (2) Try to remove and discard any burnt bits from browning the meatballs using a spoon. (3) Then add one finely diced onion with a tbsp of butter and saute until the onion becomes translucent over low-medium heat. (4) Turn the heat to low, add garlic and 1 tbsp of paprika and saute until aromatic. (5) Gradually add 1/2 cup water when the paprika mixture feels like it’s drying up and about to stick to the pan. Let the mixture simmer for 2 minutes. (6) Then add the meatballs and 1/2 cup water. Bring the mixture to boiling point over medium heat and turn down the heat to low and allow it to simmer for 0.5 hour over low heat, covered. - See Note 1. (7) 0.5 hour later, check the meatballs if they are cooked and taste if you need to add more salt. Serve the meatball and sauce in the bread and top with shreded cheese.

Note 1 – When you add the half cooked meatballs and water, I won’t try to stir them at this stage as they are still fragile and will fall apart if you try to meddle with them too much. After reaching the boiling point, I will them rotate the meatballs around to ensure they all cook evenly as at this time they are cooked more and become firmer. It may seem like there’s not much liquid to start with, by simmering them over low heat, the juices will gradually ooze out and become saucy.

Please note that the amount of sauce in this recipe is not enough to ladle over pasta. Should you require more sauce for pasta, I’d suggest you add a 400g/14.1 ounces canned tomatoes in Step 6 and simmer for an hour to ensure the tomato sauce is well infused with the meatballs and paprika.

Please also note that I did skim off some oil before serving.

My week so far…

{I can never find a fruit bowl that’s big enough for me. So I have decided on a wooden crate from A Slice of Orange which is meant to be used as the base of a gift hamper.}

{My rosemary plant has decided to call it quits. Thankfully, my Vietnamese mint is still hanging in there. Oh grow Vietnamese mint, grow..!}

{Trying a new instant soup}

{After my last disaster of making scones, I have found a recipe that works for me. Happy days! :)}

{If you’ve been following me on Instagram, you probably know I have a soft spot for cute birds. This is to show you that my bird craze continues…}

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