Skip the talk. Jump straight to the recipe!
First of all I’d like to apologise for my lack of updates. I’m self-employed and my work really revolves around the 4 quarter of the year, so I’ve been absolutely slammed. It’s busier than usual this year because I’m packing in twice the punch in half the time so I can afford to go to South East Asia for a couple of months. Hopefully there will be some fabulous food finds while I’m gone, hence giving me some real inspiration to blog when I’m back home!
Anyway, back to that magic ingredient. We all have at least one or two of them, most likely more. What do I mean by this? I’m talking about those few necessities with which we couldn’t do without in our cooking. It doesn’t have to be something that we use everyday, but something that is considered an important base ingredient in the kitchen. For me there are several magic ingredients, ranging from spinach (my favourite green vegetable) to couscous and other grains.
But here’s one that really works across the board. It’s a very simple recipe that anyone could make up from cupboard staples, and it makes an excellent addition to any broth.
- It’s that simple, a mixture of equal parts of each ingredient, and you can make up as much or as little as you’d life.
Whoa, wait a minute there, silly Kippy! What’s so magical about this ingredient?!
Good question. It sounds pretty boring, doesn’t it? Here are a few ideas:
- Dip for grilled cheese
- Salad dressing
- As part of base broth for miso soup
- As part of base broth for any stew
- Add a dash of sesame oil for an Eastern flavour!
- Marinade for tofu
- Great for noodle dishes (try a soba dish with some fresh onions and pepper
- Turns any lame stir-fry into a treat
Any more ideas?
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