|Guess which jars annoy me...|
Fast forward some years and my spice collection has grown a little bit more elaborate. In fact it seems like I'm getting a little obsessive about them now. I started buying them in large bags and putting them into old coffee jars, and now it annoys me unless ALL THE JARS ARE THE SAME SIZE, so when we go to the supermarket, I have to buy the exact brand of coffee to get the jars.
And I have also started labelling the jars using a Dymo Brand™ label maker so all the jars ARE LABELLED EXACTLY THE SAME. If you, like me suffer from borderline OCD, I highly recommend getting a Dymo Brand™label maker. Not only do they keep a uniform appearance to all your jars of various brown powders (and before I got my Dymo Brand™label maker, you have no idea how many times I got my corianders and cumins mixed up) but they also give your jars a lovely and satisfying retro look, like something from a Victorian scientist's lab, but without the formaldehyde or eyeballs
|Just to prove it's not just my spices that are obsessively orgainised, here is (some of) my book collection. And yes, they are alphabetized by author and then arragnged by publication date. Problem? Me?|
[The post was not, by the way, sponsored by Dymo Brand™label makers]
1.2l Chicken Stock
4 Cloves Garlic
1tbsp Ginger Puree
1tbsp Balsamic Vinegar
1tbsp Cumin Seeds
1tsp Caraway Seeds
Sprigs of Thyme
Juice of 1/2 Lemon
1. Heat the oven to 180ºc. Peel the carrots and cut into chunks.
2. Put the carrots in an oven proof dish, along with some oil, salt, pepper, thyme and balsamic vinegar, then add the cumin and caraway seeds. Toss them all together so the carrots get covered in the oil and the seeds.
3. Put the dish in the oven and roast for 30 minutes, until the carrots are starting to caramelise and brown at the edges. Once this is happening, take them out of the oven and leave to cool.,
4. Finely slice the onion and fry in your soup pan for 5 minutes, until they start to soften. The add the garlic and ginger, fry for another 2 minutes, until they are both cooked and then add the cinnamon, stir and then add the stock.
5. Put the carrots and seeds into the soup pan and bring to the boil. Cover and simmer and then cook for 20 minutes. Remove from the heat and leave to cool
6. Blend the soup until smooth, then re-heat, adjust seasoning to taste and add the lemon juice. Serve and enjoy!