This post is sponsored by BRITA
When building our house a few years ago, I had only two stipulations: 1. I wanted a big deep bath I could fill with bubbles to stretch out and relax in (clearly this was before we had children) and 2. I would be in charge of designing the kitchen. There were many items on my wish list, a long island bench, electric cooktop, deep drawers for storage, pyrolytic oven and a filtered water tap. Alas, I couldn’t have it all and when our budget started to stretch, the oven and tap were two of the first items to go – cue a very unimpressed self appointed Chief Kitchen Designer.
So, you can then imagine my excitement when three years later the opportunity to have a BRITA 3 Way Filter Tap installed came along! I wasn’t the only one excited when the plumber knocked on our door early one morning. Our toddler was more than thrilled to be able to watch “the man with his tools” set to work installing our new appliance.
The tap itself is very stylish and is similar to our old one (a big tick to me, clearly I’m a styling guru!), with the obvious difference being that we now have instant filtered water. I’m very conscious of making sure that the boys and I drink enough water throughout the day to stay hydrated and it’s been a nice surprise to find ourselves enjoying and drinking more water since having our BRITA tap installed.
The filtered water has a refreshing clean taste which I really enjoy, and it’s now an everyday ingredient in our house, used in everything from my morning coffee to cooking pasta for my carb mad boys.
There is no doubt you can taste the quality in the filtered water and while my husband agreed it tasted better, he was dubious if it would make a difference when used as an ingredient in my cooking. To prove him wrong (which I love to do!), I decided to conduct a little experiment to demonstrate the fresher and enhanced taste that the filtered water would bring to a meal.
To do this, I made two versions of Minestrone Soup with Beans and Greens, created by MasterChef’s Gary Meighan. One batch I made with tap water, the other with filtered water.
Sitting down to my two bowls of soup for lunch, I could easily tell which soup had filtered water as an ingredient. The flavours of the garlic, thyme and parmesan were stronger and combined with the full and fresh flavours of the vegetables, the soup tasted delicious. Later that night, my husband sat down for a blind taste test. He took his job very seriously, trying each bowl several times before finally deciding the soup made with filtered water tasted better. He couldn’t explain why it was better – “it just is” was his statement, clearly we need to work on his food critique skills.
The results of our very scientific experiment make sense and I was also a little chuffed to be proven right! We both agree with Gary Meighan’s comments that using a quality ingredient such as filtered water in your cooking really enhances the flavour of your food.
When cooking for our family, I look for and use the freshest ingredients that I can find, so why wouldn’t I do the same when it comes to water? You can read more about Gary’s thoughts on cooking with filtered water here and you can also find more great recipes here.
To make Gary’s Minestrone with Greens and Beans you will need:
1 whole head garlic
4 thin slices pancetta
1 sour dough baguette
70 ml extra virgin olive oil plus extra to drizzle
1 brown onion, finely chopped
4 cloves garlic, finely chopped
4 fresh thyme sprigs
1 tsp sea salt flakes
fresh cracked black pepper
150g piece flat smoked pancetta chopped
2 anchovy fillets
1 small fennel bulb, finely chopped
2 celery sticks, finely chopped
1 fresh bay leaf
1 litre (4 cups) filtered water
80g parmesan rind, chopped
1⁄2 bunch green kale, washed, stalks removed
200g can cannellini beans
1 small zucchini, finely chopped
1 handful broad beans, skins removed
80g (1⁄2 cup) frozen peas
1 bunch asparagus, sliced
half bunch basil
60g grated parmesan to serve
Method:
Preheat your oven to 200/180°C fan forced.
Place the head of garlic in the middle of a square of foil and scrunch up to enclose completely. Place on the oven rack and bake for 45 minutes or until it is soft. Remove and set aside to cool.
Line a baking tray with baking paper. Add pancetta slices and bake for 6-8 minutes or until golden and crisp. Transfer to a plate and set aside to cool.
Meanwhile, cut four 1.5cm-thick slices of baguette on a 45° angle. Brush each slice with a little of the olive oil, then place them on the warm baking tray and bake for 6-8 minutes or until golden brown. Set aside and cool.
Place a large heavy-based saucepan over medium heat and pour in the olive oil. Add the onion, finely chopped garlic and thyme. Season with salt and pepper. Cook for 2-3 minutes. Add diced pancetta and stir in the anchovies until dissolved. Add the fennel and celery and cook, stirring, for 2-3 minutes. Add the bay leaf. Pour in the filtered water.
Bring the soup to the boil. Add the parmesan rind and simmer for 10 minutes. Add the kale, cannellini beans, zucchini, broad beans, peas and asparagus. Simmer for 10 minutes. Add a good drizzle of olive oil and basil. Bay leaf can be removed before serving.
Squeeze the baked garlic from the skin, spread thickly on the toasted baguette and top each with a slice of crisp pancetta. Serve soup topped with grated parmesan.
Enjoy!
Linking up with Essentially Jess for IBOT
Dannielle from Zamamabakes says
Yum!!! I’m very grateful that we are on tank water here (except for when there’s a drought). I completely agree with you, unfiltered water takes away from letting you experience true flavours! I’ve only got to visit my Mum in town and I soon taste the tangy difference. Loved your blind tasting!
Lauren @ Create Bake Make says
Thanks Dannielle, I had fun with it! It was hilarious watching my husband concentrating on what he was eating!!!
Vicki @ Knocked Up and Abroad says
Wow! That soup looks like exactly what I should be having for lunch! Yum-o!
What an interesting experiment. I don’t like the taste of tap water much and have been seriously considering my filtering options, so this post was really timely to press the point.
Lauren @ Create Bake Make says
I’m so glad I could help. After having filtered water, we certainly won’t be going back! It’s a very yummy soup, I’ve made it again since our experiment and it was just delicious!
Emily @ Have A Laugh On Me says
I would ADORE a water filter but alas maybe in our next house! For now I’ll have to settle for one that lives in the door of our fridge!
Lauren @ Create Bake Make says
If you need someone to help design your kitchen I’m only too happy to help 🙂 I’m very jealous of fancy fridge, growing up I always wanted one that did that!
[email protected] says
That’s really interesting Lauren, I wouldn’t have thought you could notice it so much in cooking. I think that will be on my list when we build again.
Lauren @ Create Bake Make says
The difference between the two was quite pronounced, I was a little surprised too. Have fun designing your new kitchen!
Bec @ The Plumbette says
I have a Zip tap that is filtered chilled or boiling water and I usually use the boiling water for cooking. Never thought there would be a different taste as opposed to tap water!
Lauren @ Create Bake Make says
You should do an experiment of your own – it was lots of fun!
Ingrid says
Interesting experiment. I wouldn’t have thought you’d be able to taste the difference with all the other ingredients. Maybe I need to consider the water I use in my cooking in future.
Lauren @ Create Bake Make says
I’ll admit I was uncertain if I would taste any difference, but was pleasantly surprised – especially when my husband agreed with me!
Hope says
Oh gosh, I read your canelloni post earlier today and was convinced that’s what I wanted for dinner tonight. But now I’ve just read this and my gosh, I could really go a lovely minestrone soup. I’m pretty much sold with anything involving beans. Oh and yes, we’re only renting. But each time we consider moving to a new apartment, the kitchen is always the first thing I look at. If it doesn’t come up with the goods, we don’t move! 😉
Lauren @ Create Bake Make says
It really is all about the kitchen isn’t it? I’m a (big) fan of The Block and am loving that it’s Kitchen week this week! Sorry to confuse your dinner menu – you will just have to make both 🙂
mummywifeme says
Oh I would love filtered water! My mother and law has just gotten it recently and loves it! The soup looks delicious. I might give it a go minus the anchovy and pancetta 🙂
Lauren @ Create Bake Make says
You totally could make it without the pancetta and anchovies. I’m hooked on it now, there have been a couple of times when I’ve poured myself a glass of regular tap water instead of the filtered and I can immediately taste the difference.
JodiGibson (@JFGibsonWriter) says
I love minestrone soup, but have never found a great recipe. Have bookmarked this for the weekend 🙂
Lauren @ Create Bake Make says
I hope you enjoy it Jodi! Minestrone is my favourite soup and I really enjoyed this lighter version.
Cindy @Your Kids OT says
I’m doing my kitchen here but sadly no filtered tap. I hadn’t considered filtered over unfiltered water in soup. Thanks for the taste test.
Lauren @ Create Bake Make says
When you consider it’s a pretty big component it makes sense that the water will impact on the taste. Have fun doing your kitchen!!
Peachy Keen Mumma - Jess says
I’m a sucker for soups!!! Big time!!! AND i have a Brita water filter in the fridge. I will not drink tap water if I can help it. I hate the taste of Newy water so much! I use the filtered water for my drip coffee every morning but I never considered doing that for my soups. I want to try it! I also want your sex-as tap!!! BTW – I missed the link up on Jess’ wall because of my re-launch of my site so I have a father’s day gift idea post up there if you are interested? 🙂
Peachy Keen Mumma - Jess says
What’s a sex-as tap? haha! I meant sexy-as
Lauren @ Create Bake Make says
Haha, I was wondering what you meant 😉
You should certainly try filtered water in your cooking – it makes a difference!
Thanks for letting me know, will pop over and check it out now 🙂
Cooker and a Looker says
We’re very lucky to be on tank water here on the farm. I’m always surprised at how metallic the water tastes when we visit our folks in Brisbane. Glad you were proven right! Thanks for linking with I’m Pinning Around. x
Lauren @ Create Bake Make says
It’s always nice to be proven right, it doesn’t happen often so I happily take it when I can 🙂 Thank you for hosting x