Recipe: Curried sweet potato soup
KeenBaker added this comment at 12:36am Thu 4th June, 2009
Made a bit of a mess using the hand mixer and would recommend this as a weekend rather than mid-week recipe
Blog Post & Recipe: 90 Minute, No-Soak Beans
Via Serious Eats
The beans were cooked ... It had taken 15 minutes on top of the oven to bring to a boil, and then 75 minutes inside a 250 degree oven. I had not soaked the beans before hand. I didn't even bother to rinse them or sort through to see if any rocks had been hidden inside.
Article: The ultimate ingredient
The link below the heading goes to a post at the Guardian food blog. "Here then, are my top 10 stock tips, but I'd really love to hear yours," the blogger writes.
Put the leftover meat and bones into a large pot, cover with cold water and bring gently up to the faintest simmer. After half an hour or so, add any and preferably all of the following: carrots, onions, leeks, turnips and celery, chopped roughly. Here you can be really thrifty because the trimmings you will generate are almost as valuable in stock as the vegetables themselves. Leaves, stems, trimmed-off ends, rooty stumps, skins and peelings can all be kept in the fridge or freezer until your next stock-making session. (A vegetable stock can be made in the same way, but will be richer if you roast the veg first.)
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