Knowing how to make good, fresh chicken stock is such an asset. Using high quality chicken stock, preferably homemade, can really change the flavour of a dish and make it taste sooo much better.
Plus making your own stock also means you know EXACTLY what’s gone into it and it won’t be overloaded with salt like many ready-to-go stock cubes.
This is a super simple way to make your own chicken stock. I use it as a base for loads of things but I particularly like using it in my kid-friendly chicken and mushroom risotto.
Here’s a bit of interesting trivia. Did you know that carrots weren’t originally orange?
The humble orange carrot, which is the most common variety used in cooking today, didn’t come about until the 17th century when Dutch growers bred an orange variety it what is believed to have been a tribute to honour William of Orange.
Carrots, which originated in ancient Persia, were yellow, white, red and purple before their orange cousin came about.
I love the intense colour of purple carrots. There’s always something so enticing about food that is rich in colour.
Purple carrots are slightly sweeter than orange carrots and are packed full of nutrients. They contain the same antioxidant that gives blueberries and red grapes their colour.
I know what you’re thinking… “why would I make my own dip when I can just buy it?”. Well, for starters this one tastes DELICIOUS and secondly you’d be surprised with just how much sugar and salt is actually hidden in supermarket dips.
This one is salt and sugar-free so is great for the whole family from your biggest to littlest member. It’s also a great food to try when your baby is relatively new to solids as it is soft and smooth enough that they can easily eat it.
AND it’s easy to make. The longest part of this recipe is the roasting of the eggplant. The rest is chop and chuck in the food processor.