Eating is a sensory experience, and sometimes it’s a good idea to re-set your senses. Maybe you’ve been eating too many aggressively flavourful foods, maybe your stomach is iffy due to illness (or indulgence), or maybe you just don’t feel like doing. In any case, a bowl of soupy, falling-apart, porridge-like rice is what you need.
Tagged With soup
Hello, and welcome back to Will It Casserole?, the column where I take your delicious concepts and re-imagine them as casserole creations. It’s been a while since we’ve casseroled together, and this split pea soup situation is truly a return to form.
A good chicken stock is more than chicken-flavored water. Though you should aim for your stock to be flavorful, a good one should also be rich and mouth-coating, with a body that just won't quit. This, my friends, is why you should make your stock with chicken feet.
Video: If you're a reader of Eating Trash With Claire the Lifehacker series where I convince you to transform your kitchen scraps into something edible and delicious - you should get excited, because it's now a video series. First up, I show you how to make a delicious, flavour-packed stock out of scraps, shells, and other "trash" that is actually treasure. Enjoy!
Stock is the backbone of so many recipes. Whether it's used as a cooking liquid for rice or beans, or as the base of a soup or gravy, the quality of your stock influences the quality of your final dish. Though it isn't hard to make, there are a few tweaks you can make to ensure yours is a rich and tasty stock that's anything but watery.
A good salad is all about achieving that perfect balance of flavours and textures, and nothing adds crunch quite like a crouton. You can purchase pre-made croutons pretty easily, but it you want a truly great cube of golden, crispy, just slightly chewy bread, you should make them yourself. They're also dead easy to make.
For the uninitiated, this is chicken and rice soup with a hint of lemon and dill. For those in the know, this is the good stuff. This is the stuff I wasn't allowed to make during my time in the Greek restaurant, because it's the kind of thing only a mother's touch can truly perfect. I am, however, one persistent mother, and got to learnin', though I will admit it's a bit complicated.
Marmite is a somewhat polarising spread. (Their slogan is "Love it. Hate it.") Made from brewer's yeast, the salty paste is the British answer to Vegemite. Like Vegemite, it has an umami-packed, almost condensed-soy-sauce-like flavour that can be overwhelming in large amounts. Add just a smidge, though, and you'll boost the savoury-factor of whatever you're eating many times over.