Add a Parmesan rind: Instead of throwing out your Parmesan rind, store it in a resealable bag in the freezer so you can add ...

Bouquet garni – You can go two ways here: fresh herbs or dry ones already in a cheesecloth packet. With this recipe, I decided to use the pre-made one. In the recipe card, you will find the ...

While we often use only the tender leaves of herbs in finished dishes, the stems still have plenty to offer. Here's how to ...

Let's meet up in the north of France for a nice homemade Carbonnade Flamande! What better way to warm up your taste buds on a ...

Tip 2: You can use this recipe as a base for any soup - vegetables that are in season are usually the cheapest and tastiest. Tip 3: A bouquet garni is a bunch of fresh herbs – 1 sprig of ...

See the Recipe Tips for more substitutions ... to the vegetables and cook a further 2–3 minutes. Add the stock, bouquet garni and 500ml/18fl oz water and bring to the boil.

5. Heat 4 times of water in deep bottomed pan. Add shahi jeera, star anise, bouquet garni , lemon juice and salt to taste Water when tasted should taste like your tears. Bring it to good boil. 6. Add ...

The recipe comes from Eat Welsh Lamb and Beef ... Seasoning 300ml lamb stock 300ml mulled wine (or extra stock) Bouquet garni made with two cinnamon sticks, sprig of rosemary and bunch of thyme ...

And then add lapsi (soaked in water). 4. 4. Pour in 2 cups stock, make a bouquet garni with cinnamon stick, rose petal, coriander seed, cloves, green cardamom, bay leave, khus ki jhad and put it in ...

Put 5cm of water or chicken stock in a heavy casserole and add the vegetables and bouquet garni. Lay the chicken on top. Add a sprig of tarragon if available and cover with a tight-fitting lid.

Rinse and drain the second tin of beans. Make a bouquet garni by binding together the rosemary, thyme and bay leaves using a little string. Add the blended and drained beans, tomatoes and tomato ...