Easter is one of two times of the year at which it is permissible to ingest, and presumably digest, inordinate amounts of chocolate (the other being Christmas). My last two recipes, Chocolate Orange Mousse and Florentines, have more than facilitated that cocoa-based obligation, but now comes the slump. One cannot go on consuming vast quantities of chocolate ad infinitum, unless one actively intends to seek out ill-health. So, what better way to redeem the excesses of the past week than to indulge in a delicious, colourful and rather healthy salad?
Carrot and orange soup may sound like an questionable prospect, at least on the surface, but when one considers how delicious juice of the same combination can be, supper immediately becomes that little bit more appealing. The world of food tends to have relatively stringent rules governing what is sweet and savoury and, as such, they merge infrequently. Most people aren’t particularly adventurous in their choice of sustenance, but there’s no reason to experiment and explore new combinations – an issue touched upon in my recipe for chocolate and hazelnut flapjacks. Granted, carrot and orange soup is far from brand-spanking, but it does generate intrigue and make people think for a second longer – perhaps it shouldn’t?
Carrot and coriander is a classic culinary combination, but beyond the realm of soup it is, inexplicably, infrequently visited. The sweetness of a crisp, crunchy carrot, alongside that of ground coriander works almost too well, particularly when a handful of fresh coriander sees fit to join the proceedings. However, these are flavours that can be easily misplaced in the combative milieu of a complex dish; ground coriander simply doesn’t possess the pungency of ground cumin. For this reason, fritters seemed to be the best vehicle for the carrot and coriander flavour, given its delicacy. Besides, since my Virtual Vegan Potluck (VVP) post, for which I was awarded the prize for best soup, rather a lot of you have been clamouring for more frugal vegan recipes.
Curry has been a mainstay of my diet for longer than I can recall. Indeed, the desire to know how to prepare a curry of my own is one of a number of things that helped nurture my love for cooking. In truth, making a good quality curry isn’t all that difficult. Though, there are a few golden rules one must adhere to if one’s curry is to impress. For instance, when making one’s own curry it is best to first toast the requisite spices, thus releasing their flavour. One must also remember to maintain a little patience, Rome was not built in a day and though your curry may be edible after 15 minutes, even one’s own mother would experience a growing sense of shame and disappointment if such a dish were to venture near her delicate taste buds. The longer a curry is cooked, the more time the flavour has to develop.
Autumn is now in full swing here in Wales, the mornings are growing cold and, according to some, snow isn’t too far away. With the weather in mind, soup appears to be the most sensible meal to opt for, particularly when the evening menu features a roast chicken. Not only is this soup incredibly comforting, it also brings with it all the health benefits of its fragrant ingredients. Ginger, for instance, is known to have many health benefits, from pain relief to prevention of nausea. It isn’t widely used in herbal remedies for nothing, you know.
Hello! Nice to meet you; I'm Nick, frugal food enthusiast and curator of frugalfeeding, a food blog about eating good, well-sourced food as economically as possible. Cheap isn’t a word we use here.