Übersetzung für "Bouquet garni" in Deutsch

Infuse your bouquet garni with this original infuser - shaped red chili.

Sometimes, hyssop is added to bouquet garni (see parsley).

Remove the shallot, garlic, star anise and bouquet garni.

Add the beer, the bouquet garni and the spices.

Add the sautéd shallots and the bouquet garni, the star anise and the clove of garlic.

Specification: bouquet garni bags?

Prepare the bouquet garni with parsley bouquet and fresh Oreagno and tie with kitchen string.

German cooks also tend to use dill mostly for fish soups and stews (see also parsley on bouquet garni).

Then add the goose confit, the onions, the chopped garlic and the bouquet garni.

Enter the spice butter after an hour in the goulash, Bouquet garni and take out more 10-15 Simmer minutes.

At this point add also the bouquet garni; bring slowly to a boil the soup, add salt, then cover the pan with a lid: cook slowly for at least an hour, adding, if necessary, other vegetable broth so that the soup remains with the right amount of liquid.

In Provence (Southern France), the spice mixture bouquet garni (see parsley) is usually enhanced with a piece of orange peel, often bitter orange which has a finer flavour.

German bouquet garni, on the other side, often employs celery, savory and, for fish soup or stew, dill besides parsley.

Sainte-Menehould pig's trotters are put in a broth made with onions, carrots, shallots, garlic, bouquet garni, cloves and white wine, cooked on a low heat for at least four hours.

Cook the lentils with the bouquet garni, thyme, bay leaf and the clove-studded onion until soft (without salt, so that they soften more quickly).

Major speciality of the city of Toulouse, this traditional dish is simmered first and then baked au gratin. It consists of white beans, coarse pork sausage, meat (pork, sheep, duck confit), goose and pork fat, vegetables (tomatoes, carrots, onions and garlic), cloves and bouquet garni.

Rosemary flower Flowering rosemary shrub Rosemary is a popular spice in many Western countries, but its usage is most popular in the Med­iterranean countries, especially Italy and Southern France (see lavender about the spice mixture herbes de Provence and parsley about bouquet garni), less so Greece.

Rosemaryis a popular spice in many Western countries, but its usage is most popular in the Med iterranean countries, especially Italy and Southern France (see lavender about the spice mixture herbes de Provence and parsley about bouquet garni), less so Greece. Rosemary may be used to flavour vinegar (see dill).

It is quite a popular culinary herb in Germany; thus, it is often employed in German versions of bouquet garni (see parsley).

Especially typical of this spice to France, where generously seasoned with thyme bouquet garni gourmet dishes and herbs de rrovence.

Lastly, fresh leaves frequently appear in bouquet garni (see parsley), although their fragrance does not tolerate long cooking periods very well.

It has the same ingredients as in the original recipe: braisingbeef, red wine, bacon, tomatoes, carrots, onions, garlic, celery, parsley, bouquet garni, salt and pepper.

It is especially typical for France, where fresh branches of thyme, tied up into bundles together with other fresh herbs, are added to soups, sauces and stews, being removed before serving (bouquet garni, see parsley).

Thyme (Thymus vulgaris) is an essential part of bouquet garni and harmonizes with fatty meat dishes as well as vegetables.