A Little Herb FlavoursFrench
Per French Stick
A good slug of Olive Oil cooking is about
2 cloves of garlic joram – Rememberther herbs to get some e them as a Touch
Teaspoon of mar
experimenting so do try o
really different fl
avours, and you can usmore oil and some salt and
just add a little marinade,
pepper. over your opened You can In association with Steenbergs
nd pop in the oven.
Words: Lynn Nicholson Crush altogether and then drizzle f wine.
fresh stick and close up aa cheese or any good melting cheese at with a good glass o
add mozzarelld simply serve
When you think of French foods you can be mistaken this point an the grill, mix for the base of a pizza, or over pitta rve.into thinking it is about richness, creams, butters, and then sefrog’s legs, snails, oysters, lobsters and heart Use the same you can then simply pop under breads which pped chilli if you want, then
busting deserts.Yet, there is so much more to French cooking. add some cho jacket potatoes and
Take away the glitz and glamour that restaurant goers seek to the oven for tasting
and look deeper into the heritage of French foods and you Pour the dressing over your
will see how they produce simple foods, stacked in taste top with a good cheese, pop back in
built purely on an understanding of how to use herbs, how to a few minutes and you have a really great
take simple ingredients and use their passion to bring to the potato.
table a dish fi t for a King.
Steenbergs sent me their French Kitchen box, and again, I
was delighted at the contents and set to work to bring you
some ideas for French recipes that are simple, healthy and
most importantly, quick and easy! Lentil Fricassee
he added fresh
Do try the box, and have fun with the fl avours. i vitamin!
A great dish packed with protein and with t nature’s natural multend you include
www.steenbergs.co.uk parsley at the
enquries@steenbergs.co.uk You will need
200g green lentils egetable Bullion
800ml of Steenbergs V
A good slug of Olive Oil
2 iced
L large carrots peeled and d
1 onion peeled and dicedry diced
4 sticks of cele iced
1 parsnip peeled and d ary
2 teaspoons Steenbergs Rosemerbes De Provence
2 Teaspoons of Steenbergs H
2 Teaspoons of Ta
rragon
1 Bunch of fresh Par
sley eur de Sel
1 teaspoon of Steenbergs Fllack pepper.
Freshly milled b
To make th cold water for around one a
Put your lentils in a bowl cover wi
hour, or until they have absorbed the water and then put in er until cooked.ock and simm tables and all the
saucepan with the stut in the oil, vege
In a separate pan p parsley, and coo
k until the vegetables
seasoning, except the
are just soft. (Do no
t let them turn to mush!) oil, a
, another slug of olive just e fresh parsley,
Then combine everything togetherand mix through th
International Lifestyle Magazine little more black pepper
the leaves removed
from the stalks and serve.........Easy!
Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66  |  Page 67  |  Page 68  |  Page 69  |  Page 70  |  Page 71  |  Page 72  |  Page 73  |  Page 74  |  Page 75  |  Page 76  |  Page 77  |  Page 78