• Clazzy@beehaw.org
    link
    fedilink
    English
    arrow-up
    7
    ·
    1 year ago

    In winter I find soups are great dishes with minimal effort. I chop up some root veg, roast it in the oven until it’s soft then mix it with some liquid and blend it. You can use whatever you have on hand (carrots, squash, pumpkin, sweet potatoes) and you can vary the liquid as well. I usually use vegetable stock but coconut milk works well. Add some spices to the vegetables when roasting or just stick with some salt. Then just serve with the nicest bread you can get hold of and eat!

    In summer, I always enjoy pasta dishes with some kind of pesto. All you need for a normal pesto is garlic, toasted nuts, oil, an Italian hard cheese and basil. Pine nuts are traditional but cashews are more readily available (and cheaper where I live). If you’ve got a lemon, squeeze some juice in as well. The last month or so has been wild garlic season so I’ve foraged for the leaves and used it in place of both the basil and garlic. Carrot, beetroot and radish leaves are good too (plus others I haven’t tried that I’m sure will also work) or you can roast beetroot or pepper and blend them into the mixture. I just serve this with some pasta, vegetables and cheese (normally feta) and you can make the pesto quite quickly while the pasta is cooking.

    • honeyontoast@beehaw.org
      link
      fedilink
      English
      arrow-up
      2
      ·
      1 year ago

      Usually when I make soups I boil the veg in the water then blend. Does roasting it first improve the taste?

      • Clazzy@beehaw.org
        link
        fedilink
        English
        arrow-up
        3
        ·
        1 year ago

        Yeah, like @Sentenial@lemmy.ml said, the maillard reaction makes stuff taste nice! Compare a boiled potato to a roast potato and see which is better - it usually takes more time to roast over boiling but it’s worth it.

        • acabjones@lemmygrad.ml
          link
          fedilink
          English
          arrow-up
          1
          ·
          1 year ago

          This applies to meat as well. Imo there’s a big flavor improvement to a stew made with seared meat vs one where the meat was added raw to the stew.

      • Sentenial@lemmy.ml
        link
        fedilink
        English
        arrow-up
        2
        ·
        1 year ago

        Yes, especially if you use relatively highly heat to get some browning. Called the maillard reaction and makes food taste good. Browning a steak in a hot pan is the same thing.