rye croutons with garlic and mustard

Rye Croutons with Garlic and Mustard – Video Recipe

Gavin Wren Basic Ingredients, Recipes, Soup, Vegetarian, Writing, YouTube Food Videos

Add Some crunch to your lunch Croutons are those crunchy, munchy accoutrements of soup which I have to say, rarely get much sway from me. They seemed like an unnecessary adornment to my soup, because I’m often going to get a large doorstep of toasted bread to suck the liquid life out of my soup and transfer it into my mouth, or I just want to eat/drink/slurp the soup, so adding some small bits of bread seems unnecessary. After all, surely croutons are just small, fiddly bits of dipping bread which disappear into your soup, to be lost forever. If you transferred the concept of croutons into another aspect of food and drink, the nearest comparison I can think of is dunking rich tea biscuits into a mug of tea. Now I’m not a ‘two sugars love’ kind of guy, generally eschewing a good ol’ cuppa whenever it’s proposed in…
how to make gravadlax

How to make gravadlax

Gavin Wren Basic Ingredients, Fish & Shellfish, Food Techniques, Main Dishes, Recipes, Small Bites, Writing

Today I’m talking about gravlax, or gravalax, or gravadlax, or even Gravad laks depending on where you are, who you are and why you’re here. There might be other spellings that I’m missing out, but so far I’ve covered Norwegian, Swedish and Danish as well as the slightly confused situation in England where it seems to go under a few of those names. However you spell it, this is an absolute peach of a recipe, a personal favourite of mine which gives smoked salmon a run of it’s money without having to go through that messy process of smoking. It’s also another super long-make recipe which is more like a small food side-project rather than a recipe. There’s no way that you can describe a 48-36 hour make time as a quick-to-throw-together meal or easy dinner, this is something completely different, which creates astoundingly tasty results that I can happily…