Basil thoroughly washed and dried leaf by leaf. Remain water may in time moldy. Peel the cloves and put in the bottle, basil is inserted also inside, with the stem up. Pour the olive oil. Should stand
Herbs are washed and dried perfectly. Put in the bottle sunflower oil. After about 10 days the smell has developed enough to be used. For salads, to flavor dishes - add a few drops after cooking
Herbs are washed and dried, put straight into the vinegar. After about a week aroma is ripe. Used without the herbs draw. May in time make up. For salads, meats, marinades, sauces and mayonnaise cold.
Garlic Peel. Suitable only very healthy cloves. If there are sick or dark places, are not used. Pour garlic with olive oil, or bottle is poured a small amount of cloves and placed inside. After about
Mint wash and dry. Pour a little heated lemon juice. After at least one week is squeezed and strained. A few spoons of liquid splashed with ice or carbonated mineral water and flavored with honey or
Mint wash and dry. Put it in a jar with pepper, pour vinegar. After a week removable mint is squeezed. The liquid was filtered. Black pepper is returned in the vinegar. For marinating meats, salads to
In a clean jar put the leaves and vinegar. Aged several days, shaking daily. The leaves are removed and squeeze the liquid is strained. For flavoring syrups and forgery of pastry for sweet jellies
In a clean jar put spices and honey and pour in a warm vinegar. Leave to rest at least a week and strain. salad of meat and fruit to flavor fillings of nuts, coconuts or for sweets. Used sparingly.
Mushrooms should be cleaned with a rough towel and cut into small pieces. Garlic is hammered into foam with salt. Mix with fungi. Spread in pan and dried in the oven (50 C) or in the sun until
All spices are beans are roasted for 2-3 minutes in a dry pan until they begin to smell. Leave to cool. All ingredients were ground and sieved through a strainer. Stored in a closed container, not
Cardamom, coriander and cumin are roasted slightly dry pan, constantly stirring. Wait to cool and together with other spices are ground in a blender with a coffee machine or bruised well in a mortar
All ingredients are mixed. Some of the spices previously baked dry, without oil, to enhance their fragrance, and then crushed or ground. For a dish of 500 g of meat or fish is enough 1 tsp curry
All ingredients are mixed. Some of the spices previously baked dry, without oil, to enhance their fragrance, and then crushed or ground. For a dish of 500 g of meat or fish is enough 1 tsp curry
All ingredients are mixed. Some of the spices previously baked dry, without oil, to enhance their fragrance, and then crushed or ground. For a dish of 500 g of meat or fish is enough 1 tsp curry
