soups

Scandinavians like to use them in soups, while the British use them in their pease pudding.

Quick Weeknight Suppers - Mexican Stirfry and Tomato Rice Cardamom 2009

Scandinavians like to use them in soups, while the British use them in their pease pudding.

Aloo Shimla Mirch Stirfry - Potato Bell Pepper Stirfry Cardamom 2009

Scandinavians like to use them in soups, while the British use them in their pease pudding.

Sunday Suppers - Vegetable Biryani with Cucumber-Mint Raita Cardamom 2009

Scandinavians like to use them in soups, while the British use them in their pease pudding.

Comfort in a bowl: Kaali Daal and Jeera Chawal Cardamom 2009

Scandinavians like to use them in soups, while the British use them in their pease pudding.

Dahi-Sev Poori with Homemade Pooris Cardamom 2009

Scandinavians like to use them in soups, while the British use them in their pease pudding.

Cooking from other blogs:Matar Paneer with Mint.......... Cardamom 2009

Potato: Ground from whole potatoes (unlike potato starch), used to add better flavour and texture to breads (about ¼ cup per recipe adds a higher rise and softer crumb, like potato water) and can be used to boost potato flavour in soups and sauces.

A [Couple] Dozen Flours Sarah 2009

Dried mushrooms, rehydrated with a little water, stock or wine, are great in soups, risottos, and braises.

The Bacon Backlash Katy McLaughlin 2010

Potato: Ground from whole potatoes (unlike potato starch), used to add better flavour and texture to breads (about ¼ cup per recipe adds a higher rise and softer crumb, like potato water) and can be used to boost potato flavour in soups and sauces.

Archive 2009-07-01 Sarah 2009

Scandinavians like to use them in soups, while the British use them in their pease pudding.

Delectable Eats: Lauki Kofta- Bottle Gourd Dumplings in a Tomato sauce Cardamom 2009