Blog Posts

Make this Valentine's Day extra special with a unique and practical gift that your loved one can enjoy every day. Instead of the usual chocolates and flowers, consider giving one of these must-have kitchen appliances - a popcorn maker, waffle maker, dinnerware set, or ice cube maker.

When somebody says vegan breakfast, what do you think of? With so many go-to breakfast options off limits, it can be hard to find delicious and easy vegan alternatives to fuel you for the day ahead. Whilst eggs, bacon, sausages and even milky cereal are all no-gos, there are still plenty of easy vegan breakfast recipes that will get you excited to get out of bed in the mornings. We’ve compiled four of our favourites to get you started: Mushroom on sourdough toast Give the humble mushroom a serious upgrade with this quick and delicious recipe. Ingredients: 2 large portobello mushrooms, thinly sliced 1 teaspoon olive oil 2 cloves of crushed garlic 1 tablespoon soy sauce 100ml cashew milk 2 slices of sourdough Salt and pepper to taste Finely chopped parsley Step 1 - Heat the olive oil in a pan, and add garlic. Your pan should be on a medium-high heat, because if the oil isn’t hot enough the mushrooms will start to water out and you’ll be steaming, not sauteing! Step 2 - Add the sliced mushrooms and seasoning. Cook the mushrooms for 4-5 minutes until they’re tender and lightly browned. Step 3 - Add the soy sauce and cashew milk and stir well until the milk forms a creamy sauce.  Step 4 - Ladle over slices of sourdough and sprinkle with parsley. Top top: Drizzle with sriracha and chilli flakes for a fiery kick.  Blueberry Banana Smoothie Fresh and fruity, this berry smoothie is packed with antioxidants to give your immune system a boost. Ingredients: 250g of frozen blueberries 1 banana 1 teaspoon fresh lemon juice Step 1 - Add all ingredients to a blender and blend until smooth. Our 3-in-1 smoothie maker is the best for this. Add water if too thick, and scrape sides to ensure the smoothie is fully blended. Looking to mix it up? Swap the berries for 250g of frozen mango or peach. Vegan Waffles Crispy, fluffy and light, these waffles are sure to impress. Whether you’re making them for the whole family or freezing a batch for when you need a hearty breakfast, these waffles are a tried and tested winner. Ingredients: 350ml of vegan milk - coconut, unsweetened soy or oat 240g plain flour 50g melted coconut oil or melted vegan butter 2 teaspoons apple cider vinegar or lemon juice 1 tablespoon baking powder ½ teaspoon sea salt 1 tablespoon brown sugar or maple syrup ½ teaspoon vanilla extract Toppings to serve Step 1 - Mix the milk, vanilla extract and lemon juice into a small bowl. Leave to one side for 5 minutes. Step 2 - In a large bowl, sift together the flour, baking powder and salt. The more you sift, the fluffier your waffles will be! Step 3 - Add the sugar, melted coconut oil or butter, and buttermilk mixture into the dry ingredients. Gently mix until just combined into a thick batter. Lumps don’t matter! Step 4 - Preheat your waffle maker and lightly grease to avoid the waffles sticking. (Use our heart-shaped waffle maker for the most romantic waffles ever!) Step 5 - Scoop out some batter and pour/spread into the middle of the waffle maker. Close the lid and let the waffles cook until the steam has stopped appearing. Step 6 - To keep your waffles warm as you cook the rest, simply pop them in the oven at 95 degrees. This will ensure each waffle stays crispy and hot when you come to serve. Step 7 - Drizzle with sauce, cream or any fruity toppings of your choice. Vegan Full English Who said the Full English had to be reserved for meat eaters? This simple fry-up is the perfect start to any weekend. Ingredients: 2 vegan sausages 2 hash browns (frozen) ½ can of baked beans 1 large red tomato 1 portobello mushroom 2 slices of sourdough toast 5 garlic cloves, finely chopped ½ teaspoon salt 2 to 3 fresh chillies, finely chopped Drizzle of olive oil Step 1 - Preheat the oven. Step 2 - Add your sausages and hash browns to a baking tray and place in the oven (depending on individual timings). Step 3 - Whilst your sausages and hash browns cook, slice your mushroom into small slivers and chop your tomato in half. Set aside. Step 4 - Heat your frying pan with a little oil, and when the pan is hot enough add the mushrooms. When they start to brown, add a little salt, half the garlic and some of the chopped chilli. Step 5 - In the same pan, place both tomato halves cut-side down. Drizzle a little more olive oil over the top and cook on a medium heat for 5 minutes. Then flip and add the rest of the garlic, chillies and salt on top. Keep these cooking for a few more minutes until done. Step 6 - When your sausages and hash browns are brown and nearly ready, heat your baked beans in the microwave for 2 minutes and pop your sourdough into the toaster. Add the tomatoes, mushrooms and beans on top of the sourdough and place your sausages and hash browns on the side. Serve and enjoy!

Is there anything more iconic than the humble British toastie? For cosy evenings in or a late-night snack, you’d be hard pressed to find a simpler comfort food. As firm toastie lovers here at Geepas, we use our toastie makers regularly during the winter months to keep hunger pangs at bay. We’ve put together our top toastie tips and a few tried and tested recipes so you can join in the fun. Preparing your toastie: Before adding any other ingredients, the secret to a crispy golden brown toastie is how you prepare your bread. Grab two slices of your favourite bread (we find white bread or bloomer works best), and spread a thin layer of butter on each. Turn the slices over so each one is butter-side down. We’ve tried and tested buttering both sides of the bread, and it just goes a bit soggy. Stick to the one, and leave the plain side for the filling. This ensures that when your toastie goes into the toastie maker, the butter melts and forms that gorgeous gold colour and extra crunch. Once you’ve turned your toastie maker on and it starts to heat up, you’re nearly ready to go. Simply look out for the indicator light that comes on when your toastie maker is hot enough to use. In the meantime, you’re free to add your fillings… Top five toastie recipes: Cheese and beans Ah, the most iconic of all toasties: the simple cheese and beans. The beauty of this toastie is that you don’t even have to heat up your beans beforehand. Grate or slice your cheddar and place it onto your slice of bread. Then simply open a can of your favourite variety (it has to be Heinz, right?), spoon a tablespoon of beans on top of the cheese and you’re ready to go. Cheese and ham A close second to our favourite cheese and beans, the cheese and ham toastie is a hearty dish that packs a protein punch. This sandwich might seem simple, but there are easy ways to make it extra scrumptious. Experiment between honey and smoked ham to find your favourite, and slice your ham extra thin so that it cooks well. Layer cheese on both sides of the ham for extra cheesy goodness - and a thin layer of Dijon mustard really makes this toastie pop. Tuna melt For those of you who love fish, a tuna melt is a wonderful filling lunchtime option. We tend to use ¾ of a can of tuna for this recipe, but if you’re sharing a can between you and a friend, you could go for half and top up with extra cheese. Not exactly a hardship… To prepare your tuna melt, tip your tuna into a bowl, and combine with 1 tablespoon of mayonnaise and a handful of grated cheddar. Mix together so that the tuna flakes and the mayonnaise is fully incorporated. You could also add thin slices of spring onion or red onion for a little extra crunch and flavour. Cheese and pickle Another British staple - the humble cheese and pickle toastie is a winner in our books. The sharpness of the pickle provides a great contrast to the cheese. Cheddar is once again our go-to, but gouda or Red Leicester also makes for a lovely cheesy choice. Spread the pickle evenly over the cheese to ensure the flavour carries through the whole sandwich. Hummus, roasted pepper, olives and spinach For all our vegans (or just veg lovers) out there, this recipe is for you. The delicious combination of hummus and vegetables makes a great lunch or snack. Spread a thick layer of hummus on your bread, before layering up roasted pepper (straight from the jar works well, just be sure to drain them a little first to avoid the toastie being too soggy), thinly sliced olives and a thin layer of spinach.  How long to cook your toastie in a toastie maker?  Once you’ve placed your top slice of bread onto your filling to form a seal, you can pop your sandwich into the toastie maker. Be sure that you’ve got both your buttered sides facing outwards! Push down the lid and let your toastie maker get to work. The average toastie takes 3-5 minutes, but this is usually to ensure the cheese has fully melted. If you’re using a vegan recipe, 3 minutes should be enough. Note: There’s no need to flip your sandwich over if you’re using a toastie maker. Each plate is hot, meaning that the sandwich gets heated from both sides equally.  As soon as your toastie is golden brown and feels piping hot, you’re ready to serve! Serve immediately and enjoy your delicious snack.  –  Still looking for the perfect toastie maker? Our range of shapes and styles are perfect for all of your kitchen creations:  https://geepas.co.uk/collections/toastie-makers-grills

Our mini ovens are perfect for those who find themselves short on kitchen space. Packing plenty of power into a small and compact counter-top unit, they’re perfect for whipping up culinary delights in tight spaces.  Whether you’re staying in a caravan, living in student accommodation, or you’re making do in a narrow studio apartment, these recipes are designed to bring big-oven style meals to any mini oven or toaster oven.  Mini Pitta Pizza  Who says you can’t make pizza in a mini oven? Maybe not a full size pizza, but a mini pitta pizza is the perfect alternative. These little slices of Italian goodness are super quick and easy to prepare with very few ingredients necessary.  For two servings, all you’ll need is two small pieces of pitta bread, 1/4 cup of tomato sauce and 1/2 cup of mozzarella cheese. Position your two pittas on a metal pan, and spread half of your sauce mixture on each pitta. Last but not least, sprinkle your cheese evenly over both of your pittas, while making sure to leave room for the all-important pizza crust around the edges.  Preheat your oven for two minutes before putting the pizzas in. Keep a close eye on them as they cook, and take them out when the bread is toasted and all your cheese has melted. All that’s left is for you to serve and enjoy.  Toasted Potato Skins  Our mini ovens are perfectly sized for making baked potatoes, but why not make a unique meal out of a staple ingredient?  All you need is four small Maris Piper potatoes, four teaspoons of grapeseed oil mixed with 1/8 teaspoon of smoked paprika, some sea salt, ground black pepper, 1/2 cup of shredded cheese, three tablespoons of non-fat plain greek yoghurt and finally one finely sliced green onion. With all that prepared, place your mini oven’s cooking rack in the middle position, and preheat to 200℃. Take a fork and gently pierce the skin of your potatoes. Coat each with one teaspoon of oil before placing them in a roasting pan and baking for 45 minutes. Take your spuds out of the oven and then dial up the temperature to 220℃. While the oven is heating up, and with the potatoes cooling, slice them in half lengthwise. Once you’re sure you can safely handle them, scoop out the inner part of the potato to leave a 0.5cm shell.  Take your potato shells, and brush them with what you have left of your oil, as well as some salt and pepper. Place them back in the oven with the skins facing up and cook until crispy for 8 to 12 minutes. At this point, take them out again and fill with cheese before baking them for another five minutes until the cheese is melted. Remove them from the oven and garnish with your greek yoghurt and sliced onions. Irresistible.  Apple Pie, Without The Pie Apple pie is one of the heartiest desserts and a stalwart of traditional home cooking. Remind yourself of home and get the best of apple pie with this recipe that requires just one baked apple.  Grab yourself one baking apple, wash it and core it, prepare two tablespoons of water or juice, four teaspoons of sugar, eight raisins and a dash of cinnamon for added taste.  Preheat your oven to 190℃, put your apple in a small oven safe bowl or dish. Take a spoon and place your juice or water into the bottom of the bowl beneath the apple itself. Fill the cored out centre of your apple with raisins, cinnamon and sugar, and sprinkle an additional dash of sugar and cinnamon over the top. Cover the dish with foil and bake until the apple is soft to touch, usually around 20 minutes, depending upon the size of your apple.  Take the dish out of your mini oven, remove the foil, and allow it to cool for five minutes before eating. As well as the great taste, your entire home will smell like freshly baked apple pie. You can thank us later.  Spaghetti Squash Boats  Much like our last recipe didn’t involve a pie, this next recipe doesn’t involve spaghetti, despite the name. Spaghetti squash receives its moniker for the stringy appearance of squash flesh when it cooks. This recipe involves scooping out that flesh to transform the remaining shells into crispy boats filled with a tasty filling.  It’s time to go shopping. Grab one small spaghetti squash, 1/2 teaspoon of olive oil, and a sprinkle of salt and black pepper. For the filling, you’ll need 170g of frozen and thawed chopped spinach or kale, 1/2 cup of basil leaves, 3/4 cup of cottage cheese, 1/4 cup of pizza sauce, six sliced grape tomatoes, two tablespoons sliced black olives and half a cup of shredded mozzarella cheese.  Preheat your oven to 220℃, set it to bake and place your cooking rack in the bottom position. Take a knife and stab the squash on both sides before placing it in a microwave for four to five minutes. Then slice your squash in half and scoop out its innards. Coat each half with oil as well as salt and pepper. Place the shells (or boats) in the oven for 30-45 minutes until they’re tender. Cool for five minutes and then scrape the inner part of the shells to create spaghetti-like strands.  Now it’s time for the filling. Once it’s prepared, mix it all together in a bowl, and then stuff it into your squash boats. Spread pizza sauce over the top as well as tomatoes and mozzarella cheese. Finally bake for 175℃ in the oven, uncovered. Now all that’s left is for your spaghetti squash boats to set sail, to your plate! Time To Get Cooking  Instead of limiting your capabilities in the kitchen, as these recipes show, a mini oven can broaden your horizons. These quick and easy meals bring you the same great taste as much larger dishes, and without the unhealthy ingredients found in microwave ready meals.  If these ideas have your mouth watering, take a look at our full range of mini ovens and get cooking!

A harsh winter is around the corner. The energy prices are going up. The living crisis is in full blast. This article might save you hundreds of pounds!

Is there anything better than a hummus dip? The perfect accompaniment to pitta bread, dips and falafel, hummus is a staple spread for any Middle Eastern dish - and it’s vegan too! Whilst we love a supermarket hummus, you really can’t beat a homemade version. This hummus recipe is packed with chickpeas, tahini and fresh garlic to make a smooth, delicious dip - every time. Serves: 6   Ingredients  1 x 400g can of chickpeas (don’t drain them before you start!) 1 x large lemon 3 tablespoons tahini 2 tablespoons olive oil ½ teaspoon ground cumin 1 small garlic clove, crushed 1 pinch of salt   Method 1. Combine your tahini and the juice from your lemon in a food processor (our mini rose gold processor does the job beautifully!) . Blend for 30 seconds, scrape the sides and then blend for another 30 seconds. This whips up the tahini and helps produce a creamy texture to form the base of your hummus.  2. Add olive oil, crushed garlic, cumin and a pinch of salt to your tahini and lemon juice. Blend for 30 seconds, scrape the bottom and sides again and blend for an additional 30 seconds to ensure the mixture is even. 3. Open your chickpeas and drain the aquafaba (the starchy liquid from the can) into a separate bowl. Rinse your chickpeas thoroughly under cold water and add them to your food processor. Blend until thick, and scrape down the sides if needed. 4. To make your hummus thinner and more creamy, slowly add 1 tablespoon of aquafaba (or water) at a time to your mixture and keep blending until you’re happy with the consistency. 5. Taste for salt and add more if needed. The aquafaba is usually salty so it does the job for you.  Note: Some hummus recipes recommend shelling your chickpeas, and we find it doesn’t make a HUGE amount of difference to the final result. But if your hummus isn’t as smooth as you’d like, there’s a hack you can try!  Start by draining your chickpeas from the aquafaba and leaving them out on a piece of kitchen towel. The drier the chickpeas are, the easier it is to remove the shells. Loosen the shells by placing another piece of kitchen roll over your chickpeas and rolling them gently between the pieces of paper for 30 seconds. This will loosen off the shells so you can pick out any bits. This process usually takes another 10 minutes so adds to your hummus-making time. A task worthy of a kitchen helper if you have one!

The bread maker is the most underrated kitchen appliance. Being able to make delicious fresh bakery without too much effort is often forgotten about. This blog post will guide you through our favorite three recipes that can be done in the bread maker.For more information on the bread maker, and how it works check out the product page for the bread maker!

If you’re getting ready to fly the nest and head off to university this September, you’ll likely be preoccupied by the nervous anticipation that comes with the prospect of moving away from home and embarking upon such a big transition. In the midst of it all, it’s easy to forget about one thing - cooking. If you grew up on homemade meals, the act of cooking for yourself for the first time can be daunting. There’s also the limitations of living in shared accommodation, as you might have as you'll have to balance all your new societies and clubs with trying to find a free spot in the kitchen. No student is complete without a small set of appliances to their name. We've compiled our most student-proof designs to help you as you get settled into university life. From smoothie makers to toasters, these should get you whipping up meals in no time. Pot noodles optional.   Cookware Set     While you may be provided with a few pots and pans in your accommodation, it’s worth investing in your very own cookware set. Living on ready meals and takeaways might SEEM like you're living the student dream, but eventually your wallet and waistband might start to disagree. A full cookware set is a must if you want to make Simple and (relatively) healthy meals that taste great too.  Choose a set that gives you the complete package, useful for all types of cooking, such as a frying pan for making fried foods, pots for cooking vegetables, a wok for stir frying, and a casserole dish for making hearty dishes perfect for that first winter in halls or your student house. Sooner or later you’ll be hosting dinner parties!   Coffee Machine   A steaming cup of coffee is a lifesaver for many people in the morning, especially if you’ve got a day full of lectures ahead of you. It might be easy to dash to your nearest high street coffee chain, but with that comes sky high prices. It can set you back upwards of £700 per year if you buy a cup of coffee everyday!  Save time and money in the morning with your own coffee machine, ensuring on-demand caffeinated goodness to set you up for the day. If you want to try your hand at becoming an amateur barista, a more advanced espresso machine can give you many of the same great tasting beverages as your favourite chain without the price tag, or the queue.   Toaster   The humble toaster is often there to save you when you don’t have time to make anything more elaborate than toast. Whether it’s before rushing out for a day of long lectures, or after you come home from an equally lengthy night out, there’s nothing more welcome than a buttery piece of toast. Even if your accommodation comes with a toaster, there can be a lot of competition over who gets to use it and when.  Instead of fighting over a shared toaster, get one you can call your own. A two slice toaster is easier to pack, but if you’re a bit of a toast addict, a four slice unit will save you time, while also giving you the opportunity to share that all important toasting capacity with someone else, if you’re feeling generous.   Smoothie Maker     Instead of fuelling your late night study sessions with fizzy drinks, or even worse, energy drinks, make your own smoothies that are rich in brain-boosting nutrients, vitamins and minerals. With your own smoothie maker, you’ll make keeping healthy just that little bit easier, as you’ll be able to throw all your favourite fruits and vegetables into one convenient drink. Find yourself a handheld smoothie maker or blender that’s easy to pack when you move, and is easy to store in the tightest of spaces, just in case you’re restricted in terms of storage space.   Food Steamer       Your accommodation may come with a shared cooker, and while having to share it with others already limits the amount of cooking time available to you, that cooker may not be on the larger side. Installing your own oven inside a pokey apartment isn’t an option, but a countertop steamer is. A steamer is an efficient and healthy way of cooking vegetables, meats and more - you could even cook an entire Sunday roast on your countertop!   Rice Cooker With tasty steamed meats and vegetables, you’ll be looking for something to add to them to make a meal. If you’re without your own oven top, or a hob, you’ll find it tricky to create meals like curries that often come with rice. Bring the taste of home cooked meals with you and invest in a rice cooker. Combine rice with vegetables and create quick and easy meals in no time at all. Just throw it all in! It’s a student’s dream, all with the same great freshness and taste of the meals you were raised on. If you’re short on space, a rice cooker with an included steamer can combine the best of both worlds, with rice on the bottom, and steamed vegetables cooking on top.   Get Cooking! Flying the nest and making the move to university is both exciting and daunting. Stocking up on these essentials can lighten the load, and make cooking for yourself and your housemates all part of the fun. Dive into the rest of the Geepas range for more appliances that can help you turn your student accommodation into a home away from home.

Craving a strawberry daiquiri? This frozen rum-based cocktail is the perfect refresher on a hot summer’s day, and is sure to impress friends and family alike. A daiquiri is a staple in any cocktail making repertoire, and this Cuban-inspired popular favourite first found fame in New York clubs in 1902, before it exploded in popularity in the 1940s. Our recipe for the iconic strawberry daiquiri will taste best in the summer months when strawberries are in season, but don’t forget you can easily swap out strawberries for raspberries, pineapple or mango and get extra creative with your fruit flavours all year round. Making this cocktail for the whole family? Ditch the white rum and use apple juice instead to keep it alcohol-free if your kids want to join in too! Serves 2 Ingredients  250g Frozen Strawberries 60g Fresh Strawberries, Plus Extra to Garnish* 30ml Sugar Syrup* 120ml White Rum Note: this provides each person with a double shot of rum, so reduce this down if you want your cocktail a little less boozy! 90ml of Freshly Squeezed Lime Juice Mint To Garnish *Whilst you can use fresh strawberries and ice if you don’t have any frozen strawberries in the freezer, we think the blend of frozen strawberries and fresh works best. This addition of fresh strawberries stops the cocktail from turning into a sorbet texture. **You can buy sugar syrup (or simple syrup) from the supermarket, or make your own at home! To make your own, add equal parts white sugar and water to a pan and simmer on the hob until the sugar dissolves. You can cool this syrup off and keep it in a jar until needed. Worth making a batch for multiple cocktail occasions. Method A powerful blender is the secret to a perfect frozen daiquiri so that your strawberries or other fruit combination breaks down into that refreshing slushy texture. Our 700W smoothie blender is totally up to the job! 1. Place all ingredients into your blender and blitz until your strawberries are smooth. 2. Taste test and make adjustments according to flavour. If you need more sweetness, top up with syrup. Likewise if you’re craving a sour kick, squeeze in more lime.  3. Pour into glasses and garnish with fresh strawberries and mint. 4. Enjoy!