Dunno, not tried it before. Might be ok, but whatever you do, DON'T use dried herbs, as they're not the same thing at all and will taste crap.
Pity, as we've got two massive sage plants in our garden:doh:
Marco.
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Dunno, not tried it before. Might be ok, but whatever you do, DON'T use dried herbs, as they're not the same thing at all and will taste crap.
Pity, as we've got two massive sage plants in our garden:doh:
Marco.
Penne look good:)
I'm having veal escalopes in a fresh lemon and parsley sauce, with new potatoes, fresh spinach, and whatever other veg Del feels likes cooking!:D
Pics to follow...
Marco.
i can rehydrate the dried sage. it isnt perfect but it does improve them a fair bit. i used to have a sage bush myself but it died. some idiot sprayed it with poison.Quote:
Originally Posted by Marco
still we will see how it goes.
the penne tonight was great
See how it goes, mate. It should be decent, but not the same as using fresh sage. Did you get the parsley ok?:)
Marco.
Gammon tonight, one of my favourites. :)
https://uploads.tapatalk-cdn.com/202...caaa8a87f5.jpg
As discussed, pan-fried veal escalopes in a fresh lemon and parsley sauce, with baby new potatoes, fresh spinach, asparagus and mangetout:
https://imagizer.imageshack.com/v2/1...922/or2nRe.jpg
...washed down with a rather nice bottle of Beaujolais Villages:cheers:
Marco.
Nice, mate. The cauliflower cheese looks great!:)Quote:
Originally Posted by Alex_UK
Marco.
Not had veal in years, looks very tasty that!Quote:
Originally Posted by Marco
Sent from my iPad using Tapatalk
Quote:
Originally Posted by Alex_UK
both very nice sunday dinners..:)Quote:
Originally Posted by Marco
Churz, chaps!:)
Fresh pasta sauce (pomorola) being made, using the last of the tomatoes from our polytunnel:
https://imagizer.imageshack.com/v2/1...924/wGRG1m.jpg
Reducing down slowly...
https://imagizer.imageshack.com/v2/1...924/8YShPg.jpg
And after a couple of hours, with skins blended in and ready to use:
https://imagizer.imageshack.com/v2/6...923/7765mA.jpg
:cool:
Marco.