Latest news with #recipe
The Sun
18 hours ago
- General
- The Sun
Make your homemade soup thicker and creamier with very odd ingredient – just chop it up and blend
A CHEF has revealed the incredibly unusual ingredient that will make your soup "creamier", "thicker" and "taste better". With the heavens finally opening this week, and flooding the UK with a barrage of rain, many Brits are likely looking to make some comfort food to make them feel nice and cosy. 2 There's nothing better than getting home soaking wet after being caught in a thunderstorm, and tucking in to a nice bowl of soup to warm you up. And chefs from Allrecipes have revealed the unlikely ingredient that will turn your soup into a "luxurious bowl". Unlikely ingredient If you've ever come home from a night out with an order of Mcdonald's and immediately fallen asleep before getting the chance to eat it, you'll know the feeling of waking up next morning unsure what to do with it. Soggy, cold fries famously don't taste great, but they can be blended up and turned into a soup thickener. Potatoes are a great soup thickener, as they release starch as they cook, thickening the broth. How to use leftover chips to thicken soup To use your leftover chips to thicken your soup, simply chop them up into small pieces, add them to your broth, and then use a blender to smooth the mixture. Since the fries are already cooked, you don't need to add them until your soup is nearly done. Placing them in the pan just a minute or two before turning off the heat will make sure the soup remains piping hot. If you put the chips in any earlier, the fridge-cold temperature will temper the soup. You can either use a handheld immersion blender to blitz the soup, or transfer it to a blender. M&S shoppers go wild for an 85p hot treat - it's super tasty and will save on your dinner As takeaway chips are often very salty, you might want to add less salt to your soup, so that you aren't overloaded with salty flavour. Other ways to thicken soup If you don't have any leftover chips on hand, there are a multitude of other simple tricks you can use to thicken soup. For example, pureeing it with cannellini beans or lentils is a great budget friendly way to thicken soup. You can also puree vegetables such as squash, sweet potato and carrot. Finally, for a more decadent meal, you can add double cream to make your soup thick and extra tasty.
CNA
a day ago
- Entertainment
- CNA
When you crave your mum's cooking, but she forgot the recipe
Scroll up for the next video X When you crave your mum's cooking, but she forgot the recipe
The Guardian
2 days ago
- General
- The Guardian
Rukmini Iyer's quick and easy recipe for miso trout with aubergine, pak choi and peanuts
If you love miso aubergines, but wish you could scale them up into a filling dinner, this is a dish for you. Perfect for a celebratory summer dinner for two and easy to scale up to cater for more guests – just use a really big tray for the vegetables and a second one for as many trout fillets as you need. And if you'd like to veganise the dish, just use big triangles of firm tofu instead of the trout, and cook everything together for half an hour. Prep 15 min Cook 30 min Serves 2 1 large aubergine, halved lengthways, then cut into 1cm-thick slices2 tbsp sesame oil 5 tsp miso paste (red or white) – a gluten-free one, if need be2 sustainably-sourced trout fillets 2 heaped tbsp salted peanuts, chopped2 pak choi, quarteredJuice of 1 limeFlaky sea salt, to taste1 red chilli, stalk discarded, flesh finely chopped (discard the pith and seeds if you prefer less heat)2 spring onions, trimmed and finely sliced Heat the oven to 200C (180C fan)/390F/gas 6. Tip the aubergine slices into a roasting tin large enough to hold them all in a single layer, then add the sesame oil and three teaspoons of the miso paste. Using your hands, mix well to coat the slices, then roast for 20 minutes. Meanwhile, spread each trout fillet with a teaspoon of the remaining miso paste, then scatter the chopped peanuts on top. Once the aubergines have had 20 minutes, add the pak choi to the tin and gently stir through the aubergines to pick up the flavoured oil; add a little more sesame oil, if need be. Make some space in the mix for the fish, lay in the fillets, then return to the oven for 10 minutes, until the fish is just cooked through (trout fillets tend to be so thin that they cook to my liking in 10 minutes, but if yours are thicker, go for 12-15 minutes). Once out of the oven, dress the vegetables with the lime juice and a little sea salt, if needed, scatter over the sliced chilli and spring onions, and serve hot. The Guardian aims to publish recipes for sustainable fish. Check ratings in your region: UK; Australia; US.
Yahoo
2 days ago
- Lifestyle
- Yahoo
Aussie mum's 4 ingredient roast using $1.20 Coles essential: 'Couldn't be easier'
The only thing better than serving up a delicious home-cooked meal to your family is knowing that you didn't have to spend a fortune doing so. Even better if you weren't required to buy a selection of ingredients you'll likely only use once, or spend the entire afternoon in the kitchen. Anyone on TikTok would know that the social media platform is filled with viral recipes requiring few ingredients, such as the cottage cheese, sweet potato and beef bowl, or the baked feta pasta. As winter has well and truly arrived in Australia, content creator Bec (@mummyandmeeatallergyfree) recently posted a video making her four-ingredient roast lamb recipe. The video, which has racked up over 100,000 views, shows Bec simply placing a boneless lamb leg roast on top of chopped potatoes and carrots in the slow cooker and rubbing it with a packet of salt-reduced French onion soup mix. While you can buy the Continental brand soup mix from Coles or Woolworths for $1.20, the grocery stores also sell packets for 55c. RELATED: Aussie mum's 4 ingredient recipe using unlikely $1.15 Coles product: 'Ridiculously easy' Aldi shopper's secret ingredient to make lazy lasagne: 'Feel dumb I never thought of this' Aussie dad's 'amazing' slow cooker recipe using Aldi ingredients: 'Just $5.50 a serve' She then cooks it 'low and slow' for six to eight hours, and bakes it on a light tray at 180 degrees for 30 minutes to crisp up. 'It couldn't be easier! You just dump the lamb into the slow cooker, tip the seasoning on top, pop the lid on and walk away!' she tells Yahoo Lifestyle, adding that it's 'hands down the best roast' she's ever had. How to make 'the world's best gravy' Bec, who recently released her own slow-cooker recipe book, shares that the recipe is 'simple, delicious, and requires minimal effort', and only took her a few minutes to put together. 'At the end of the day, that's what people are after. Simple food that's easy to make but is big on taste,' she says. 'And if I can make it allergy-friendly but appealing to everyone and show everyone that allergy-friendly doesn't mean boring, then I've done my job'. The mother-of-two adds that you can save the juices from the slow cooker, drain through a sieve, and add to a pot with a tablespoon of flour to make 'the world's best gravy'. 'It's the ultimate winter comfort food and a great one to impress guests with,' she remarks. What else can you make with French onion soup mix? Bec has posted several videos on TikTok using the French onion soup mix and says it's 'fantastic' for making potato bake, creamy pastas and roast chicken. 'We use it for so many recipes, it's my all-time favourite! And it suits my family's allergy requirements, which is great,' she details. SHOP: ☀️ Tax laws to burn Aussies on summer essential: 'Many of us struggle' 😃 Aussie's multi-million dollar business idea after job rejection: 'Went viral' 🧥 'Customer-obsessed' Aussie brand still going strong after 40 years Meanwhile, award-winning chef and restaurant entrepreneur Tom Walton tells Yahoo Lifestyle that he loves having the mix on hand to 'add excitement and convenience' to his home cooking. 'It's such a versatile pantry staple - an easy way to build depth of flavour without needing lots of extra ingredients,' he says. 'It can be used in a variety of dishes from pasta and risotto to potato bakes and braised chicken. It's one of those handy ingredients that can quickly make a meal feel more comforting. 'One of my favourites is adding it into a creamy braised chicken, potato and silverbeet dish. It adds a richness to the sauce and brings all the ingredients together beautifully.'
Yahoo
3 days ago
- Entertainment
- Yahoo
The Classic Julia Child Recipe Ina Garten Idolizes
We may receive a commission on purchases made from links. Every once in a while, you'll have a meal that sticks with you, for more than just wistful nostalgia. It's food that reinvigorates, inspires, and has you wanting to share it with everyone. For Ina Garten, one such meal was the coq au vin she once had decades ago in a campsite in France, which in turn led to her learning Julia Child's recipe for the dish. When Garten was a guest on the Your Mama's Kitchen podcast with Michelle Norris, she recounted a trip to Europe she and her husband once took when they were both young and relatively broke. During a stop in France, they drove up to the two-star campsite they'd be staying at and were offered a fresh serving of coq au vin by the woman who ran the campsite. Garten brought it back to their tent, heated it up for dinner, and fell in love. "I just thought, 'I need to know how to make this. This is amazing,'" she shared on the podcast. Since then, coq au vin has been a fixture in Garten's repertoire. She first learned how to make it by following Child's recipe, and has since adapted it to add her personal touch. Her dish today is the product of three great inspirations: the rustic campsite coq au vin, the legendary Julia Child, and her own personal tastes. It's a recipe worth learning, especially if you're a fan of Ina Garten's genius 10-recipe rule. Read more: 13 Meats People Used To Eat, But Are Now Illegal In The US The Julia Child Recipe That Inspired Ina Garten's Coq Au Vin If you want to follow in Ina Garten's footsteps and learn how to make Julia Child's coq au vin first, you can find it in "The French Chef Cookbook." Child was, for decades, America's most famous advocate for French cuisine -- and also, rather surprisingly, a spy for the early CIA -- and happily shared her recipes both on television and in writing. Child's coq au vin is hearty stew bearing the rich flavors of browned chicken, bacon, mushrooms, and onions, simmered in a broth of beef and tomato paste, and fortified by a healthy amount of red wine. The liquid is then reduced and further thickened with butter and flour, resulting in a dish that warms your bones and fills your belly. It's easy to see why the iconic French staple was Julia Child's favorite chicken dish, and why it left such a strong impression on Garten. Garten's recipe for coq au vin changes up a handful of things from Child's, but the inspiration behind her version still shines through. How Ina Garten Gave Julia Child's Coq Au Vin Her Own Spin Cooking can be a deeply personal matter, which is why you'll often see two chefs have wildly different takes on the same dish. In fact, there's a significant difference between Julia Child's and Ina Garten's beef bourguignon recipes, despite both being fans of French cuisine. While Child's recipe may have provided the foundation for it, Garten's coq au vin is distinctly her own. Based on the recipe she included in her cookbook "Barefoot Contessa Back to Basics," Garten uses chicken stock as the base of her broth instead of beef stock, while also forgoing the tomato paste. This strengthens the flavor of the chicken itself, but trades off some of the depth that the beef and tomato can provide. The addition of cognac to Garten's recipe accentuates both the sweet and savory flavors in the dish through its complex layers. While this likely isn't the same recipe that inspired Garten at the campsite all those years ago, it's nice to know where the story of her version of coq au vin came from: a life-changing trip with her husband, the kindness of a stranger, and the wisdom of a food icon. Every recipe, after all, comes from an experience we want to share with the people we cook for, and Garten's coq au vin is a tale we'd listen to over and over again. Read the original article on Chowhound.
