Showing category "F" (Show all posts)

Fines Herbes

Posted by Shaun Teasdale on Saturday, April 24, 2010, In : F 


Classically, a mixture of finely chopped leaves of
  • Chives
  • Chervil
  • Parsley
  • Tarragon

using equal quantities of each. Together, these make a delicate flavouring for filling omelettes, sprinkling on fish and poultry dishes and in salads


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Fennel

Posted by Shaun Teasdale on Saturday, April 24, 2010, In : F 


The slightly anise flavour marries well with fish and is especially good with oily fish, where fennel can aid the digestion. It also works well in marinades, soups, sauces and salads.
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