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LEAKED: A 60x Zoom and All-New Helio G96 Mean a Complete Overhaul for TECNO Mobile’s New CAMON 18 Series

We recently got our hands on some photos of the latest CAMON model from TECNO Mobile, which is rumored to be coming out in early November in the Philippines. There aren’t many details available about the new phone yet, but the tri-camera set-up and classy chrome-inspired colours have us wanting for more. The key feature that caught our eye was the 60x zoom, which, coupled with TECNO’s proprietary AI TAIVOS technology, means high-quality photos probably never seen before on a high-end phone. TECNO CAMON 18 leaked photos Right off the bat, we see that the CAMON’s focus on professional photography has continued to shine with the three-camera setup. With apertures ranging from f/1.6 – 3.5, and lens from 16-135mm, these cameras mean serious business. The flushed profile of the cameras makes the phone have a slim, sleek look that will definitely turn heads on the go.  TECNO’s CAMON 18 triple phone setup And there’s more. We know that TECNO’s CAMON 18 Premier is going to be released with Medi

Spinach Cream Soup

My kids sometimes are very hard to predict when it comes to their choice of food. They would request for soup and then the next day they want chicken or fish or hotdogs! So what can I do now to make them interested in the food I will serve them except to make something new and make it extra “yummy”.

For today’s recipe, I thought of making chicken but since we already had chicken for two days in a row, I thought of making a soup. Yes, a soup, which I have wanted to make few weeks ago for a secret ingredient.

I made this recipe using my thermal cooker, which is similar to this one except that my bella is a fraction of its price. I will list down procedures using my thermal cooker and a regular pot.

Creamy Spinach Soup

Ingredients:

1 cup Spinach leaves
1 ½ cup fresh milk or evaporated milk
3 tbsp all purpose flour or 1 tbsp cornstarch
500 ml water
1 tbsp Lea and Perrins Worcestershire Sauce
1 chicken cube or chicken stock
pepper to taste

Procedure (thermal cooker):

  1. Set timer to 10 minutes, speed 3 and 100 degreesC temperature, pour water inside the bowl and chicken cube. Gently add fresh milk at the 5 minute mark and the all purpose flour.
  2. When water inside the bowl is already hot, remove the lid, put the spinach leaves and set it to speed 8 to chop the leaves for 1 minute. Cook the spinach leaves for another 2minutes, set the temperature to 100 degreesC, add in one tbsp Lea and Perrin's Worcestershire sauce.
  3. Serve and enjoy!


Procedure (Regular pot):
  1. Coarsely chop spinach leaves, set aside.
  2. Bring 500 ml water to simmer and add chicken broth cube, gradually add milk and all-purpose flour.
  3. Add spinach leaves and let it boil for another 15 seconds. Season with pepper and add one tablespoon of Lea and Perrins Worcestershire sauce.
  4. Remove from heat. Serve and enjoy.



Mind you, the kids loved it and they asked for more! Sometimes I find cream soup can be a bit boring and all you got is a milky taste which lingers in your buds. But adding a little distinct flavor makes a lot of difference. 

Have you tried Lea and Perrin's worcestershire sauce? Share them on the comments below.

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