Tag: gluten-free
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White Sesame Seeds
Apparently the tiny seed of this flowering annual is one of the oldest oil seeds known to man. It hails from Africa and India originally but is now grown all around the world (see en.wikipedia.org).
Like a lot of cooking ingredients it tends to be a love or hate thing. Personally I love the nutty crunch they bring to my cooking, especially dishes from India, China and Southeast Asia. The extracted oil is one of my pantry staples.
Plant:
By Krish Dulal – Own work, CC BY-SA 3.0,https://commons.wikimedia.org/
Seed Pod:
By Anna Frodesiak – Own work, CC0, https://commons.wikimedia.org/
Seeds:
Dietary Info: Great for vegetarians, vegans and is gluten free (as it is not a grass seed).
Enjoy,
PK
Here are more ingredients and posts about sesame seeds and oil:
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Broad Bean (Fava Bean): Grow and Eat
This tall sturdy flowering annual in the bean family produces a multitude of long pods with 8 large beans (the thick walled pods are unpalatable raw) and edible leaves perfect for salads. The plant has sturdy stems and will grow to almost 6 foot but it is not a climber.
Taste/Aroma:
I love the buttery texture of this bean. You can do lots with it but I like to simply sauté them in some butter. I am the only person in the family that likes them though :).
I am yet to make soup with them but this is also a popular use of this bean.
Heike Motzek pointed me at this recipe as a use for the thick walled pods. Now I don’t have to put them all in my worm farms 🙂
Blanching and Storing:
One minute in boiling water and three minutes in freezing water and then into the freezer.
Flower:
Fruit:
Plant:
Leaves:
Grow It Perth:
I start planting in April, stopping in August/September. The plants will keep cropping into October.
Growing Fava beans is relatively easy but you need to give the mature plants some support as they can grow to 6 foot. I use coils of chicken wire but stakes and twine do just as well.
Use a vegetable tailored NPK fertiliser and you should get multiple crops from each plant.
Enjoy,
PK
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Welchy’s Easy Mushroom Soup
There’s nothing better on a cold winter’s night than to sit down and tuck into something hot!
Whether it be a curry, casserole or soup…I love nothing more than eating a dish that warms you right down to your bones!
Mum has made soups all my life. As a kid, she may as well have put hearts and livers on a plate and put it in front of me. There was nothing worse than the idea of soup, let alone Mushroom soup. But as with most dishes, nostalgia tends to set in and I have a newfound appreciation of all things my mum cooked as a kid and how much I wish to be there again.
This dish is about 10 minutes of prep (if you are slightly mad and enjoy cracking the stem of the mushroom off and then peeling each..and every…single…mushroom). And then 20-30 minutes simmering.
Ingredients
- 1 kg mushrooms, stems removed if you wish and peeled
- 1 brown onion, chopped
- 2 garlic cloves, chopped
- 1 teaspoon butter
- 6 cups vegetable stock
- 1 cup thickened cream
Method
- Melt butter in a Crock pot or large saucepan. Cook the onion until partly softened. Add garlic and cook until onion is browned and softened.
- Now add in the mushrooms and cook until they are lightly browned, stirring often so they don’t stick to the pan.
- Add the vegetable stock and season with salt and pepper.
- Bring to the boil and then allow to simmer for 20 minutes.
- Once the mushrooms are tender and cooked through, remove from the heat and allow to cool slightly.
- Use an electric mixer to puree the soup (I personally like it to be slightly chunky, but puree a bit longer if you like a smooth soup).
- When ready to serve, stir in the cream and top with freshly chopped basil. And as always…enjoy!
Enjoy,
Welchy
Here are more soup posts and Welchy recipies:
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