Okay so I’m having a really hard time with photographing soup. I understand this is a first world problem, but for me it is an issue. After making this soup I made 20+ pictures and I’m only using one for this blogpost. So if anyone has any tips on making these pictures more attractive, please help.
Anyway, enough about the pictures. Normally when you want to thicken your soup, you use a starchy vegetable like potatoes. This time I used chickpeas which has the same effect, but has a slightly different taste.
Ah Ibiza, the party island.
Not for us. We went for the sun, the beaches, the fantastic food and quality time with friends.
If you search for ginger tea on Google there are two types of links you will find: one the health benefits and second all kind of different recipes.
I will not go in to detail about the health benefits, but let’s say this is the perfect Fall/Winter drink.
About the recipes, you will find numerous versions. Some with just water and ginger, while others have a long list of different ingredients. My version is just that, my version. So feel free to add ingredients, or leave some out. Also the quantities are adjustable, if you like ginger a lot, add some more, if not…
Potatoes must be one of the least popular vegetables I know. Most people I know avoid them or eat them in really small portions. Probably because in Belgium – and a lot of other countries – potatoes used to be the main ingredient of a typical dinner. You had potatoes, meat and vegetables. Day after day after day. But I love potatoes. I guess because we didn’t have them at home so often, so for me there is still something special about it.
I guess everyone has those recipes they would like to make, but are frightened to do so. Because they seem too difficult, too ‘exotic’, what not. For me, harissa is one of those recipes. Each time I looked it up, I got intimidated and decided to keep it on my ‘to cook-list’ for a little bit longer.