Broth: Nature's cure-all for health and nutrition, with delicious recipes for broths, soups, stews and risottos
Language: English
Pages: 176
ISBN: 1910254487
Format: PDF / Kindle (mobi) / ePub
Nourishing, restorative and comforting, bone broth is the concentrated meaty elixir with a clear, bright, essential flavour. It's a pick-me-up with curative powers that you can drink on the hoof and is good to go. And it combines the magic of prehistoric times with the scientifically proven nutritional benefits of our modern age -- it transcends cultures, generations and centuries. Whether you call it broth, bouillon or brodo, it's good for your health, your gut, your immune system, your bones, joints and skin, and is a simple route to enjoying optimum health and wellbeing.
This innovative book explains why bone broth is so healthy and nutritious and how you can harness its essential goodness in your everyday diet. The delicious recipes can be used by people who are detoxing or following the Paleo Diet as well as the 5:2 Diet (especially on fasting days). All the broths, soups and stews featured are easy to prepare and do not require any specialist skills, making them accessible and user-friendly for even the most basic and inexperienced cook.
With over 100 recipes for soups, stews and casseroles, risottos and sauces, each with a health-giving broth at its core, this is an essential guide to harnessing the curative powers of broth and improving your digestive health.
The Cook's Illustrated Baking Book
The end of the cooking time. Velvety Thai chicken noodle soup Chicken, noodles and spices are a recurring theme in the soups of Thailand, China, Vietnam and Malaysia. Nutritionally, this is a complete meal-in-a-bowl as well as being a superb gluten-free option with the rice noodles, rather than egg noodles, which are always made from wheat. SERVES 4 2 green chillies 2 garlic cloves, peeled 2 lemongrass stalks, peeled and chopped 1 bunch coriander (cilantro) 1 bunch Thai basil grated.
Ultimate comfort food and braise it with a variety of spices. And now it is making a big come back here, too, due not only to its high marrow content – think osso bucco – but also the fat is being trimmed from the tail before it’s sold. SERVES 4 1.8 kg/4 lb oxtail, fat trimmed and cut through the bone into 5 cm/2 in pieces 3–4 tbsp olive oil 2 large onions, thinly sliced 3 garlic cloves, crushed 5 cm/2 in piece fresh root ginger, peeled and chopped 1 tbsp Chinese five-spice powder 900.
Pepper For the white bean smash: 3 tbsp olive oil 1 onion, finely chopped 1 sprig rosemary 2 × 400 g/14 oz cans butterbeans (lima beans), haricot or cannellini beans, rinsed and drained grated zest of 1 lemon salt and freshly ground black pepper 1 Place the flour in a wide, shallow bowl and season with salt and pepper. Roll the chicken in the flour and set aside. Heat the oil and butter in a large heavy pan or flameproof casserole dish and add the chicken. Cook over a medium heat, turning.
Sometimes the simplest food tastes the best. SERVES 4 2 pak choi (bok choy), trimmed and each cut into 4 wedges lengthwise 200 g/7 oz wide rice noodles 3 tbsp groundnut (peanut) oil 1 large aubergine (eggplant), cubed 2.5 cm/1 in piece fresh root ginger, peeled and diced 1 red chilli, deseeded and shredded 2 garlic cloves, thinly sliced 400 ml/14 fl oz hot vegetable top and tail broth or chicken bone broth 2 tbsp soy sauce a pinch of sugar 125 g/4 oz mangetout (snow peas) or sugar.
Bite into these savoury hot arancini. Radicchio di Treviso risotto The radicchio used in this distinctively coloured risotto, which is often served in Venice and the Veneto region, imparts a slightly bitter taste, beloved of the Italians. However, it is less bitter cooked than eaten raw in a salad. Unless you’re vegetarian, use chicken bone broth to make this colourful dish. The more gelatinous broth produces a risotto with a really silky, creamy texture. Radicchio is rich in potassium (great.