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Lavender sugar is one of those condiments you can keep in your pantry to use when you need it. It can be used for baking to add a subtle floral taste to your cakes and biscuits. Or even add some to sweeten your hot cocoa. I have the most beautiful lavender bush that was given … Continue reading Lavender Sugar
Salsa Verde can literally be translated to Green Sauce and is packed full of fresh herbs. This condiment smells and tastes wonderful. As the name suggests, the sauce is Italian and was modified by the French and later the Germans. Parsley is an integral ingredient in this sauce and it is the basis for both … Continue reading Salsa Verde
This recipe comes from my Cooking Moroccan recipe book. Chermoula is both a marinade and a sauce and can be found in the cuisines of the North African countries of Algeria, Libya, Morocco and Tunisia. Use it when making fish, seafood, grilled meat, slow cooked lamb and vegetables. Like most Moroccan condiments, chermoula uses preserved … Continue reading Chermoula
This recipe for Vanilla Purée is from Raymond Blanc and I can highly recommend that you make this yourself to ensure the best quality one. I had a jar of store bought Vanilla Paste which was very rich, and full of added 'extras' including Xanthan Gum and Alcohol. As it was expensive, I used it … Continue reading Vanilla Purée