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 :)
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!!)
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!!
1 jar oh-so-easy crockpot caramel or store-bought caramel sauce
Place pretzels in a gallon sized Ziploc bag and crush as finely as possible with rolling pin.
Mix brownie mix with water, eggs, & oil per the box instructions. Add dark chocolate chips.
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.
Carefully pour brownie batter evenly over pretzels crust.
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.
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.
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
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..)
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.
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.
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.