I am quietly proud of this recipe, a fragrant, herbed stock powder you can make at home using simple ingredients. Add to soups, stews or casseroles for a rich, deep flavour. I have posted the recipe here, just in time for winter.
1/4 cup himalayan or celtic sea salt
1/3 cup brown rice flour
2 tbsp dried onion powder
2 tbsp dried garlic granules
2 tsp dried porcini powder (optional as this can be a little expensive)
1 tbsp dried thyme
1 tbsp dried rosemary
1 tsp dried oregano
1 tsp mustard seeds or powder
1 tsp ground turmeric
1 tsp fennel seeds or powder
1 tsp ground black pepper
Add all ingredients to a food processor, and blend until you have a fine powder. The dried stock will be a bright, canary yellow colour thanks to the turmeric.
To use in cooking, dissolve about 1 heaped tablespoon of stock powder in 4 cups of water. I also like to sprinkle it over root vegetables before roasting.
Store in a medium sized glass jar. I imagine it should keep for up to 6 months or so.