How to make a no fail soup – a guide for every beginner

Soup is certainly the most flexible and easy thing you can cook at home. Homemade soups are very nutritious and satisfying, so follow these 5 steps and you’ll be able to improvise a good homemade soup from scratch in no time:

1. Start with a little fat and a lot of flavor: cook one or two aromatics (garlic, ginger, onions, or shallots) in a little olive oil or butter. It takes just a few minutes to give a solid background to your soup.

2. Add the seasoning. This can be as basic as salt and freshly ground pepper from the mill or a spice mix. A good citrus zest or a dried bay leaf will do it nicely too. Try to add fresh herbs at the last minute for a better effect. Slightly heat your aromatics until you can smell their fragrance.

3. Stir in the liquid. Add stock, water, juice, wine, beer, or whatever combination of liquids you like.

4. now it’s time to add your main ingredients. Put the longest cooking time ingredient first, then go for the shortest. If you want your vegetables to melt into the soup, add them early. As opposite: for a fresh a crisp bite, add them at the last minute. When you recycle cooked leftovers, add them at the very end.

5. Taste your soup continuously as you go along. Dip your spoon into the pot frequently. Readjust your ingredients and correct the seasonings. Don’t be afraid: it’s only soup!

6. Serve your soup directly or blend it with your hand blender for a rustic texture. You can add a dollop of cream to add some smoothness.

Read More at Eatwell101 and find a bunch of delicious soup recipes on the same site :)

Pumpkin Spice and Random Thoughts

Since moving to Australia the hardest part for me is not missing friends and family (I love you) but that the season are turned upside down. You would think that going from our lovely European summer into the Australian one would be great, and in some ways it is, but christmas without snow? Thats just wrong! And since autumn is my absolute favorite season off all time (closely followed by spring) I’m having crazy autumn cravings. Orange leaves, sweaters, hot tea you name it. And especially gingerbread and pumpkin spice. (I just spelled it pumking, that how much I love it)

Since gingerbread takes forever to make (who has time for overnight in the fridge) I’m going with pumpkin spice easy breasy… (while looking for a pumpkin spice recipe I stumbled on to this recipe… OMG it look’s so good!!)

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– from Country Clever

How to and what you need:

3 Tbsp Cinnamon
4 tsp Ground Ginger
2 tsp Ground Cloves
1 tsp Ground Nutmeg

Put all ingredients in an air tight container and shake!! (Or you could do it the “normal” way and mix with a spoon..)

Salted Carmel Pretzel Brownies

OMG, this is pretty much everything I love, carmel, pretzel (any one who knows me can verify the I eat a crazy amount of pretzels) and don’t forget the chocolate brownie. Just look at them! (And they are made out of brownies from a box…. helloo lazy snack, I love you)

Ruth Soukup is my new best friend, thank you for making the perfect brownie!!

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Recipe: Salted Caramel Pretzel Crust Brownies

Ingredients

  • 3 cups mini pretzels
  • 4 tablespoons melted better
  • 1 box brownie mix
  • 2 eggs (per the box directions)
  • vegetable oil
  • water
  • 3/4 cup dark chocolate chips
  • 1 jar oh-so-easy crockpot caramel or store-bought caramel sauce
  • salt
  • cooking spray

Instructions

  1. Place pretzels in a gallon sized Ziploc bag and crush as finely as possible with rolling pin.
  2. Mix brownie mix with water, eggs, & oil per the box instructions. Add dark chocolate chips.
  3. Spread pretzel crumbs out on bottom of 9×13? baking pan. Drizzle with butter and mix well until pretzels are coated, then press into a crust on bottom of pan.
  4. Carefully pour brownie batter evenly over pretzels crust.
  5. Carefully drizzle caramel over brownie batter in zig-zag motion, then pull a knife through the caramel in alternating directions to create a pretty pattern. Sprinkle with salt.
  6. Bake at 350 degrees for approximately 25 minutes. (Check box directions for baking time.) Remove brownies from oven and let cool slightly. While brownies are still warm, cut into squares with plastic knife. Let cool, then serve.

Preparation time: 20 minute(s)

Cooking time: 25 minute(s)

The recipe is from Living Well Spending Less

Santa’s Little Helper

Santa's Little Helper

Santa’s Little Helper – Aunt Peaches
Soak two cinnamon sticks, some whole cloves, and a bunch of whole cranberries in good bourbon (it’s Christmas, you can splurge) overnight. The next day, fill a glass with ice. Do three parts infused bourbon, one part triple sec, and fill the glass with 7-Up or some other lemon-lime soda. Garnish with boozy cranberries.

From Aunt Peaches, klick on picture to get to the original post

Homemade Coconut Kefir

I love kefier yoghurt and anything that has to do with müslie, it’s my go to breakfast. While living in Sweden I loved the unsweetened oat yoghurt in the morning, but I’ve had trouble finding a yoghurt I like in Australia. The soy yoghurts all have sugar in them and when I asked for a plain one I was given vanilla… vanilla isn’t plain! So I go with coconut, it doesn’t have the sour taste I like but what can you do.

When I saw this post while browsing this blog, I knew I had to try it! Kefir AND coconut, the two best things in life (or at least when it comes the breakfast..)

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Coconut Kefir

from the wellness warrior

To make kefir you need “kefir grains” they are re-usable and multiply, to see where you can find the please go the the original post here

1. Add 1 tablespoon of fresh kefir grains to 1-2 cups of coconut milk.

Note: I made my own coconut milk by blending 1 cup of shredded coconut with 2 cups of water and straining the liquid through a nut milk bag.

2. Combine the grains with the coconut milk in a glass jar. Cover with a cloth secured with a rubber bad and let it sit on your bench (a warm environment is best for fermenting) for 12-24 hours. Give your kefir a few shakes or stirs after about 12 hours.

3. Once the coconut milk has thickened and has a slightly sour flavour, it has turned into kefir. Strain the mixture through a fine plastic strainer to remove the grains. Store kefir in the fridge and enjoy.

Vegan Fish Cakes

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Vegan Fish Cakes from Vegoteket (the BEST vegan food blog!)

Ingredients:

  • 4 dl raw red lentils
  • 1 garlic clove
  • 2-3 tbsp dill
  • 2 tbsp dried algee
  • 1 tbsp tomato puré
  • 3 tbsp maizena
  • Juice from  ½ lemon
  • Salt and pepper
  • Canola Oil

How To:

  1. Put the lentils in water for 1-2h.
  2. Rins and put in a food processor. Add the garlic, dill and algae and mix until a fine paste.
  3. Add lemon juice, maizena and spices, you won’t be able to taste the mix since the raw lentils give of a bitter taste. But approximately 1 tsp of salt is good.
  4. Heat up oil in a pan, about one cm and add the lentilmix when the oil is heated. Fry about one minute on each side (Don’t take them out to early, raw lentils don’t taste good!)
  5. Serve warm, they don’t taste as good cold!

Peanut Butter Oatmeal Cookies

I’m really craving these peanut butter oatmeal cookies from the skinny fork! Don’t they just look delicious? Gaah I’d kill for these. It’s raining like crazy today so I’ve spent my day drinking tea and watching Hawaii five-0 which is weirdly addictive.

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Healthy Peanut Butter Oatmeal Cookies
TheSkinnyFork.com

Ingredients:
2 Ripe Bananas, Mashed
1/3 C. Reduced Fat Peanut Butter
2/3 C. Unsweetened Applesauce
1 Tsp. Vanilla
1/2 Tsp. Salt
1/2 Tsp. Cinnamon
Dash of Ground Cloves
Dash of Ground Nutmeg
1 1/2 C. Quick or Old Fashioned Oats
1/4 C. Nuts (I used dry unsalted peanuts.)
1/4 C. Semi Sweet Chocolate Chips
1/4 C. Reduced Fat Unsweetened Shredded Coconut (Optional)

Directions:
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside. Mix together the bananas, peanut butter, applesauce, vanilla, and spices. Add in the oats, nuts, chocolate chips, and coconut; stir until well combined.

Spoon a rounded 2 tbsp. of the cookie mixture onto the lined baking sheet, leaving an inch or two between each and flatten slightly. I placed a few more chocolate chips on top of each cookie. Bake for 20-30 minutes and allow to cool slightly.