Monday 23 April 2012

Homemade bouillon cube bouillon

We have also started to make our own stock cubes comprising of parsley, red and green pepper, onion and garlic, blitzed in a processor and then frozen as quenelles to add to sauces, soups and casseroles as required. With salt, pepper, herbs and spices to taste they are a convenient and healthier option to the bought cubes.

No comments:

Post a Comment

Thank you for taking the time to comment. Although I do not have the time to reply to everyone of them on a constant basis, but, I do read every comment and appreciate it all.