This is the stock used in a recipe I have just posted for Cashew and Leek Soup. It has been adapted from a book which I found today and just HAD TO BUY – ‘Green: modern vegetarian recipes’ by Australian cook Flip Shelton. I haven’t tried any of the recipes yet, but all the recipes in the book sound wonderfully healthy; and this recipe is really quite different from the other vegetable stock recipes already posted. If you are wanting to make your own vegetable stock, you may want to combine the ideas here with another recipe. It’s just that it could take a while to gather together the ingredients! As Flip says “It’s so easy to make your own stock – plus it’s a great way to use up things like vegetable peel (other than potato), carrot tops and bottoms, onion skins and the skinny inner stalks of celery. Start by saving well-washed vegetable peel in a plastic bag in the freezer. Keep adding to the bag until you have enough” to make this recipe. She doesn’t mention making this in a crockpot, but this is where I’ll be making it once I’ve got into the habit of saving the required ingredients!
Make and share this Three Fruit Smoothie recipe from Food.com.
I saw this technique in the series Kitchen Chemistry by Heston Blumenthal and thought I’d share it here. Obviously the quantities don’t matter just do as many as you want. You’ll need a thermometer to do this recipe properly, but for the pre-cook you can just use a meat thermometer and could probably get away with guessing the warm versus hot oil temperature. I personally used bran oil but I think peanut oil would be another good choice but nothing wrong with just using regular vegetable oil either. I used a wok, Chinese scoop and infrared thermometer for the deep frying which is a neat way to deep fry using the more expensive oils because you need less oil in total and don’t feel so bad using fresh oil every time. Anyway back to the recipe, the title came from the series and after trying them I think I’d have to agree with Heston. Not as much effort as it sounds and really worthwhile.
A friend gave me this remedy when I had the flu & demanded I go home & drink it! I took two panadols before & I swear I felt so much better afterwards. And it tastes yummy too!
This is a simple way to prepare your veggies, but it looks really pretty and tastes delicious. The good thing about this technique is you can steam them ahead of time, and then sauté them at the last minute so you have a hot side dish ready with the rest of your meal.
