OK, so I’ve accepted that we’ll be eating a lot of soup in my peak-oil future. Thats fine, I love a good vegetable soup. But it occurs to me that I do use an electric blender to make it. Here’s a blast of nostalgia though – a Mouli – the original 1940s-designed classic food processor. Vegetables go in, a little bit of elbow grease required, and then puree comes out! We had one of these when I was a kid, and it always seemed kind-of cool. So this makes it onto my Peak-Oil Christmas list – you can get a range of them here – http://www.richmondcookshop.co.uk/index.php?cPath=22_62 and my favourite is the 2-litre stainless steel model – guaranteed to make soup through any global catastrophe.
25 Aug
Posted by Preparations: Peak-Oil Kitchen Gadgets « Gentle Descent on November 8, 2008 at 11:43 am
[...] home-grown-and-made pasta sauces, flavoured with our aquaponic-grown herbs. I think the Mouli that is already on my shopping list would be good at turning our tomatoes into passata while [...]
Posted by Making Passata and Pasta Sauces « Jardin Potager on November 9, 2008 at 12:24 am
[...] do this properly, you really need a Passata Machine or a Mouli – these will give you the puree without the skins and seeds, and you’ll need some clean, [...]
Posted by Making Passata and Pasta Sauces | Urban Grown on November 14, 2008 at 9:43 pm
[...] do this properly, you really need a Passata Machine or a Mouli – these will give you the puree without the skins and seeds, and you’ll need some clean, [...]