home the truth that I have always had pills of meat, fish, chicken or vegetables, but that of the latter is just to buy back ... ..
q It has nothing to do with the purchased, the dishes are much better since I q Use a tablespoon of vegetable concentrate my own ..
time ago I made of meat and freeze and had not returned home to remember can be much more tasty and ahcer least ocn natural ingredients, knowing what you wear and take no surprises.
I invite you to the hagais .. Mari @, you who are the last to make the Thermomix ocn do them and you'll see ..
We also have the advantage that we can make with vegetables to your taste or those that are fading and UNPOC get ugly and end up in the dustbin.
I leave the original recipe but I have changed some vegetables and have not used any other because it was not home at the time of prescription.
Certainly the recipe belongs to the book "Full Steam"
INGREDIENTS:
50 grs. grated Parmesan cheese
200 grams of celery 2 carrots (250 g)
1 onion (100 gr)
1 tomato (100 g)
1 zucchini (150 g) 1 clove garlic
50 grs. mushrooms.
1 bay leaf.
6 sprigs of fresh herbs and varied (thyme, basil, rosemary, sage ....)
leaves only 4 sprigs of fresh parsley.
200 g coarse sea salt. 30 grams
dry white wine 1 tablespoon olive oil.
PREPARATION:
Place the cheese in the bowl and grate for 10 seconds. Vel 10
Place in the glass all the chopped vegetables and herbs 10 sec. Vel 7.
Add salt, wine and oil 40 min. Vel Varoma 2. Place the basket on the bolt cap and reduce as q evaporate.
Add the cheese and place the beaker 1 min. Vel 10.
Pour into a jar and let cool before covering.
DOSE: 1-2 tablespoons (approx. 1 die) per 500 grams of water to obtain 500 g of broth.
STORAGE: Once cooled is kept in a jar in the refrigerator for months.
Instead of using salt to salt any recipe using this concentrate we will enrich the dish.
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