The Best Thing To Do With Coriander

If I had to choose one herb to never go without, for me, it would have to be Coriander. I know that these days everyone is always on about the health benefits of foods and coriander is one that you will find on the top 100 foods with benefits. For me however is not about how it can help with skin complaints or that it can lower cholesterol or even that it may help with blood pressure. It is purely the taste I can say I’ve fallen in love with.

Now like everything else in this world there is always a ying to a yang. I have found that coriander has many yang’s to its ying especially when you consider food with a spicy origin. However it’s best yang must be the humble carrot. No doubt some science is playing a major part here, with a chemical release from the sweet carrots helping to intensive the flavour of the coriander.


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I however am a simple man and can only say what I like and not why I like it and what I like most with my coriander is carrots. I love nothing more than a simple rustic bread torn off and used to scoop up a large dollop of thick carrot and coriander soup.

Of all the many different soups out there and all the different methods of cooking simple soups I believe the best method is the most simplistic. I have included a recipe here from the website but there are many different thousands of similar recipes out there in the interweb. All with different techniques, different ingredients, different methods but the one from the bbc’s website is my favourite.

Step One.

Gentle fry 1 large onion, chopped, and 1lb of carrots in a small amount of vegetable oil until the onions become translucent and soft. The onions and carrots here don’t need to be uniformly cut as they will all be blitzed later on. You should take your time at this stage and let the carrot release their sweetness.

Step Two.

Add a teaspoon of freshly ground coriander seeds, a pinch of sea salt and ground black pepper. Continue to cook this mix for about 1 minute.

Step Three.

Add some vegetable stock and bring to the boil. Always at this stage it gets far more complicated than it should be. For some the stock should be freshly made by yourself the same day as the soup will be made. For others the stock should be left to cool over night before being added to the soup. While for some adding a stock cube to a jug of freshly boiled water and dissolving before adding to the soup is enough. I’m in the later camp here and prefer to use a stock cube but I do have to admit to going through a few makes to find the one I liked the best.

Step Four.

Continue to simmer the soup for about 30-60 minutes until the carrots are tender but not too soft that they will lose all granulation when finished. Leave to cool for 15mins then blitz with a hand blender until smooth.

Step Five.

Finally, add the all important coriander and serve with chunky, crusty bread.

Cooking, Reviews – Blog Stlye Reviews At Their Best

9097I think the personal blog style reviews are just great. Usually composed by just one individual, they are so very much more personal. These types of reviews are typical an out pouring of information from the blogger after they have bought the product and made their very own food recipes  in their home kitchen. When looking at kitchen gadgets I actually prefer it when the review originates from recipe blogs. Maybe it’s because the reviewer isn’t really working on the review but on how well the gadget does in the recipe they are trying to create.

Within the personal blogger style review sites there are many different types. The style and type of reviews will be determined in what the product is that is being review and what the character of the person doing the reviewing. On my travels around the reviewers blogespher I’ve found a couple of different types and I must say that I do like this Ninja Ultima Pro Blender vs. Vitamix Blender review.

I liked this best blender review since it was relatively short and direct, straight to the point. A no nonsense comment from the review that i liked was

Is it worth the money? Absolutely!

This was the result of the review and with that type of directness I can defiantly get a feeling of how the reviewer felt about the product.

You could be forgiven for complaining that the review is a bit short and you don’t get enough information to make the best decision of which blender to buy. No problem there is an in depth video for all this visual junkies out there

To be perfectly frank if an unbiased review it provides a video then i will watch it before reading any text for that page.

Pros For This Style

  • Short, precise and direct
  • To the point
  • The video review was the blogger

Cons For This Style

  • Too many buy it links
  • Preference for the most expensive

Food Blender Review Video From


Cooking Cajun Meals For The Whole family

Cooking in the heart of Cajun nation is a talent form. There really is little or no science to this valuable form of cooking that features a lot more than mere lagniappe from the pantry or the spice cabinet. Cajun cooking is a problem that has typically been imitated round the us and all over the world but can very rarely be accurately duplicated.

One of the fascinating reasons for Cajun cooking is there exists very few actual recipes. Most, or maybe even all of it authentic Cajun cooking is done to taste instead of measurements. Even more superb may be that from day to day an individual could make the same dish over and over and it’s likely to taste a bit totally different every time it is made. The big trigger for this is the idea that in addition to being a creative art form in and of itself, Cajun food is often made even more delicious or mysterious simply by the temper of usually the one doing the cooking.

I am ensure that lots of you have watched as Emeril Lagasse makes some special concoction and exclaims “Bam!” there is a good bit of the when it comes to Cajun cooking. Many things goes far outside the ingredients in the recipe and somewhere into the heart and to discover the soul no matter the cook dinner in question. There’s a believe that many southern cooked dishes are known as soul food and you will probably not for one second neglect that New Orleans resides in the guts no matter the Deep South.

The most needy factor, perhaps in terms of preparing good Cajun dishes not from the New Orleans region is choosing the right ingredients. It is nearly not possible to obtain the fresh seasonings and spices that are essential to many Cajun cuisine outside the center of the original south. Plus, however fresh crawfish and andouille sausage are somewhat hard to come by through the center of a Michigan winter.

When you are determined to learn how to make Cajun meals of your personal, you have to first have the ingredients. Specialty food outlets or those that will special order could be your best bet. There are a number of grocers that can carry a little inventory of Cajun seasonings upon their international meals aisles. Remember that these sources are extremely limited. After getting the substances, it is time to let slightly jazz blare out of your audio system with a view to set the mood. Most of the greatest Cajun dishes require a substantial amount of have simmering and this needs to be considered. Cajun food is not to be rushed-much like the citizens of the Big Easy. What you eat will be ready quick enough and as the one cooking the foods you have to discover how to believe that about Cajun food. It has a way of letting you know when it is prepared that is sort of mythical before you’ve experienced it for yourself.

Cooking Cajun meals will try your patience, attempt your skills, and often zap your efforts, because it can be a mental process for many. On the other side finish nevertheless, Cajun food is some of the richest and most delicious food situated on the planet. Mastering the power to cook this wonderful meals is going to make you a slave to its flavor for many years to come.