Made my first gazpacho last weekend. Italian tomatoes, cucumber, garlic, onion, cilantro, red wine vinegar, salt&pepper + pumpkin seeds on top! No mild peppers, it's one of the few things I don't culinarily care for... ;)Well, it tasted good. But...
So tonight, I just might change your life. Well, your kitchen life anyway, if you love crispy fresh oven bread, and if Martha Stewart hasn't thought this to you already. Because this is one of her tips. HER BEST TIP EVER. And yes, it's a bread hack, not a recipe.
Recently, I learned that carrot tops (or leaves, rather) are edible. Who knew! Well, obviously, I was left out in the dark on that one. lol! And so I discovered that yummy fact on Cuisinette's blog, when she decided to do a pesto with it. OH MY! Had to try this asap!
You're probably thinking that you can't make this bread. Let me stop you right there, wo/man. This recipe is a VERY EASY one, a VERY FORGIVABLE one, and a VERY FLEXIBLE one, too. Meaning: you WILL be able to do it and you WILL be able to do a different flavor, if this one is not to your taste.
This is SUCH a quick and easy recipe idea, believe me. I've literally made this in 10 minutes (besides pictures). The classic soup, as you might know, is composed of just water, miso, wakame (seaweeds) and tofu. Delicious as is, but once in a while I like to make a pimped (aka "deluxe") version.