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The beguiling combination of egg yolks and lemon juice called avgolemono is the basis for many famous Greek dishes.
More Facts
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Boil a litre of water with a little ginger powder and a teaspoon of cumin powder.Drinking this water safeguards you against colds, sore throats and indigestion during the cold wintery months.
More Health Tips
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| Braised Fennel |
Added: 23rd Oct, 2007 | Viewed 159 times |  |  |
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| This is a lovely dish, warm and fragrant, kind of like a hearty salad and a pre-appetiser. It would suit an outdoor brunch menu perfectly. |
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| Ingredients |
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1 kg fennel
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2/3 cup dry white wine
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1 1/4 cups vegetable stock
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1 clove garlic, crushed
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2 bay leaves
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4 sprigs of fresh thyme
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3 tsp butter
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1 tbsp chopped fresh thyme for garnish
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2 tbsp chopped fresh dill for garnish |
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| Method | Discard the tough outer layer of the fennel, then cut lengthways into 1 cm thick slices. Melt 1 tsp of butter in a deep heavy bottomed frying pan over medium heat and fry the fennel for approximately 3-4 minutes on each side until golden.
Return all the fennel to the pan, add the wine and simmer for 5 minutes until very little liquid remains. Add bay leaves, garlic, thyme and stock. bring to a boil. reduce heat to low, cover and simmer for 15 minutes until fennel is tender. Season to taste, scatter with thyme and dill. Serve warm. |
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