euripides
Seedling
The Aussie Ambassador
Posts: 8
|
Post by euripides on Apr 30, 2007 8:38:41 GMT
Well, no real advice from me, just wanted to say that I made some pasta and tuna today with a tomato sauce flavored with basil and parsley that I grew myself, just went out and plucked a few leaves and tore them up straight into the pot, served with a couple of fresh-plucked lettuce leaves. Wonderful.
With nutritious herbs like Parsley I like to add some at the last moment so that the vitamins are preserved. I also use minimal oil during cooking (again so as not to damage the oil) and add some extra virgin olive oil at the end for flavour.
I tend to be pretty generous with herbs and spices when cooking and just wind back the amounts if they are overpowering. Subtlety isn't my strong point.
|
|