0 98 76 5 4 3
A hs eserved No a of hs ucaion ay e reoduced, sored n a reieva syse, o ansmied, in any orm o y any means, eeconc
echanca hoocoyn, ecordin o oheise, who wrien esson in accordance wih he rovsions o he Coyih Ac 193 (as aended
Any erson o ersons who do any nahoed ac in eaion o hs icaon ay e ae o cimina osecon and civ cais fo damaes. Beryand
Books d has ade eve eor o ake se ha he conens o his ook were accurae a he ime of ucaon The ishe auhor, and edos canno e hed ae fo any erors and ossons n his ucaion o acons ha may e
aken as a consequence o usin i.
Manan Edo Richard Johnson Aho D Ana Shan
Desine o Madhu Kshna, Sne Desins, India
rned and ond in China SB 1-84577650X12
A caaoue recod o hs ook is avaiae ro he Bsh ray
 
Az
Medteranean anipasti wih aonds pesto and white wne
Stfed abergines 6
Fred bread with toaoes, basi and paresan shavings 8
Fish kebabs wih bay eaves

Cttefsh saad with cherry toaoes and bas
Ser saad with bread and eta cheese
Mediteranean saad with baed goas cheese 6
Mediterranean vegeabe stew with stockfsh dupings 8
Tkish ceeriac and carot saad

Chicken with eons and herbs 6
Tna steak wh eons and oives 8
Pasta with creaed peppes and cotage cheese 3
Fried rice wih vegetabes 3
egetabe asagne 34 

Tiaisu
Seona hava wih fresh beries gapes and peas
Trais with chocoate cs
Conversion Gide 6
Appeizers
Mediterranean antipasti with ds, pest and white wine Sees 4
g
12oz 4g) yelow peppers
2 cloves galic, fney chopped
1f oz 4m) whte balsamic vinegar
2fl o 6m rapeseed ol
tsp (5m) freshly chopped hyme
Ysp 2Yml) sugar
Sea salt feshly grond pepper as desired
1Y0Z (5g) toasted faked almonds
250 8g) fenne
1f o 4m white balsamic vinegar
1fl oz (3ml white wie
2 oz (6ml rapeseed oil
1tbsp 5m) chopped fenne eaves
YtP (2Yml) sugar
Sea sal as desred
Red peppe as desed
Y0Z 5g) toasted flaked amonds
12Y0 4g yelow or geen courgetes
Sea sa as desired
11-13f o (35-4m) cod water
2Y0Z 8g rice flou and 3Y0 (1g wheat flour
Y0 5g gound almonds
0 3g) almonds, faked
Sea salt as desed
tsp (1m) grod coriander
40 25g ighty toasted almonds
2 cloves garlic
1 6f OZ (Y it es rapeseed ol
Sa pepper as desred
Lemo juce o taste

Have ad deseed the peppers ad bake n he oven at
375°F 19C) unti the skin istes Skin the peppers ad
cut the fesh io even-sied peces. Mx the vinegar with he
sugar ad salt, si in he chopped gaic, hyme ad oil and
pou over the peppes Mainate in he refrigeator for at least
1 hour Spnke wth toased aked almonds o see
Tim and wash the fenne, peel of the outside eaves and
cut the bul into even-sied pieces eat the apeseed oil in
a fying pan and sa he fennel wh the ono ns ad garlic
ntil he oions are so Add the sugar and salt and deglae
 wth the white wne and vnegar Bo o reduce sighy
ansfer to a dish add the rest of the gedes ad leave o
stand i the refrigeator fo at leas 1 hor Make a sl in each
tomao, scad in boing water, hen immediately refesh n
ced waer hen skn, quaer, deseed and dice fiey Before
seing caefuly stir in he diced tomatoes and sprinkle with
toasted almonds
Wash he corgettes cut of the ends and cut ito eve
sices i 6mm thick
Make the empura ater: first beat the egg wth the wate
and seasonigs then gradualy add he four. eave to res
for about 3 minues. od n the almonds befoe fying.
Either dry he cougetes o dust with wheat flor, he spea
on a wooden skewe, dip in the baer and deepfy n hot fat
Da on absorbent paper
t all he ingredets into a qidse ad pree a a medm
speed Season to taste
Sa  reshy grond ee as desied
Cayenne ee

ave and hoow o he aegnes
and dce 3Y0 (1g) of he hoowed
ot aergine fesh Finey dice the onion
and the green eer Finey cho the
chii and garc Dice the eta cheese and
x wih the nce and the vegetaes.
Season with sa eer and
cayenne ee.
Stf he aegnes wih the ixte
ace in an oied aking dish or a te
oive o and ake in a eheated oven
 
Sees 4
5 re omaoes
unch fesh asi
Sa as desired

Sce the read Heat he ter in a fing
an and fy the read unt goden rown
Coo on asorent aer. Heat the oive
o in te sae ing an Add the garic
then add the choed omaoes. Heat
unti he oao cooks down o a confi
(wih the consstency o am) and season
with sat eer and sugar. Add fresh
asi and finay stir in the aresan.
Sread on he fried read whie sti
war To wih armesan shavings
 

160 (5g) ish wth fir white esh;
pefeaby swodfish ct into sices at
east 1in (3c) thick
Jce of 1 eon
4tbsp (6) oive oi
tsp (5) grond papika sweet
Sat as desied
Feshly gond peppe
6 fesh (o dried) bay eaves
eon ct nto qartes
Meta skewes
30Z (1 OOg) want kernes (bitte skn
reoved)
Ytsp (Y) coarse sea sat
sces white bread crsts reoved
5f o (15) cod pressed oive o
ice of 1 eon

Ct the ish into 1n (Yc) cbes and
pt nto an earthernwae vesse. Whisk
togethe the eon jice and the ove oi
Add the papika and penty of sat and
pepper Por this ainade ove the fish
0 Appeters
and tn to coat eveny Marnate
n a coo pace o at east hors, o
even overnight.
Por boing wate over the fesh bay
eaves and eave to soak fo 1 hor, then
dain ried bay eaves can be sed as
they ae
Crush the wants to a paste with the
gaic and sat. Traditionay this is done
with a pese and ortar and this ethod
sti gives the best rests howeve it is
ch qcke to se a food processo
Soak the bread briefy in water and
sqeee ot we Mix the want paste
and the bread with the back of a wooden
spoon. Mix the oive oi with the emon
jice and graday stir this into the want
ixtre to podce a sooth sace
o gri the kebabs, ght the babece and
wat nti the charcoa is gowing. I sing
an eectrc gri peheat it to a edim
setting Thead the cbes of ish onto
skewers interspesing the fish with bay
eaves at intervas.
Gri the fsh for 15 intes tning
sevea ties and brshng feqenty
with the ainade. See wth the eon
qaters and the want paste
 

(or sqid)
4tbsp (6) oive oi
Sat pepper as desred
30Z (1OOg) cocktai toatoes
ing ingn
1 0 (4g) back oives stoned
1 sa peperoncino (chi)
30Z (g) ed pepper
Sat peppe as desied
45tbsp (675) oive oi
1tbsp (15) fney chopped herbs
(parsey thye basi)
tbsp (15) Aceto Basaico
d Modena

P the tentaces ot o the body and
separate st above the eyes so that
they emain connected by a narow ing
eove the beak and the cttebone
and wash the poch (ante). Ct the
poch into n (6) ings. Ct the ends
of the cogettes and ct nto sticks in
(5c) ong and in (6) thck. Heat
tbsp (3) oi in a yng pan add the
ctteish and ry qicky. Season and
take ot of the pan. Heat the rest of the
oi in the pan add the corgettes fo
3 intes and season Pt both into a
bow Have the toatoes and add
to the bow
dressing ngredients with the vnegas
oi herbs and seasonings Por ove the
cttefish rings ix and eave to arnate
for hor. Serve with bread sices.
 

Fresh parsey
Sat as desirerd
80 (5g) feta cheese
fabead
Pee the onion and ct nto rings (no
too thin) Wash the oaoes and ct into
wedges oghy chop the pasey. Ct
he fea cheese into biesie chns.
Wash the ccber and slice thnly
withot peeing. Mix a the ingrediens
and arrange on 4 pates Brea the bread
into sal peces and scatter over the
saad. Season wth sat and peny of
pepper, sprine each plae o saad wth
34tbsp (456) oive oi and serve.
 

1 bnch ocket
30 (1g) arge back oives
3tbsp (45) whte basaic vinega
5tbsp (75) oive oi
Sat freshy grond peppe as desired
4 sces of ond goats cheese approx
%in (c) thck
6 SP Saads

Wash the asparags, pee the owe
thid of the spears and ct of the had
ends Ct the spears in haf and cook
in boiing, sated water fo abot 1
intes an, refresh in cod water and
drain thoroghy.
break nto saer pieces if necessary
Wash and have the toatoes
Mix the vnegar wth 4tbsp (6) oive
o, sat and peppe
oast the bagette sices n a hot
oven 45°F (C). ake ot and pt a
sice of goats cheese on each bagette
sice Sprnke wth the rest of the oive
oi season with pepper and retrn to the
oven. Bake nti the cheese s beginnng
to et.
Arange the rocket, aspaags,
toatoes and oives on pates, sprnke
with the saad dessing and top each wth
a toasted cheese bagette.
 
For the vegetable stew
5z (50) fenne bub
4z (20g) caos
3YZ (00g) cee
1 red onion
2oz (80g) peas (fesh o fozen)
0 cher omatoes
ed chii
2bsp (30m) fney chopped herbs (parsey,
chves, aaon)
Appox. 3248f o (1 ires) veetabe o
ish sock Sa & pepper as desired
For the stocfish dumpgs
8z (250g) soaked stocksh (dred cod) withot
skin o bones
1 egg
Ysp (2Ym) emon juice A dash of abasco
Fo the dping cooig lquid
Sated wae
2 sps thyme Champane o whie wine vinea
8 OP aads
Fo the vegetabe stew
Quae the peppers and remove he staks seeds
and white inne membanes. Trm he fenne and
cee pee he carrots and onons and cut he ends o he cougettes. Cu a the vegeabes
into appoxmaey Yin (4cm) sps Have he
omaoes. Pee and sce the arc and fy in oive
oi. Set aside. Remove he sta om he ch and
cu he chi nto rins, removin the seeds in the
pocess ut a he vegetabes (excep the peas, couees and omaoes) ino a age pan with
he soc and coo ui so. Add he peas and
couetes 5 minues and the tomaoes and ch
2 mntes beore he end of he cookn ime Add
he aic and he oi was red in, sa pepper
and hebs.
or the stocfish dupings
Dice he fsh and chop ouhy n a food processor. Chi he cream and ish sepaaey in he reezing
compamen hen puee he ish a he same
me graday adding he cecod ceam and the
e o poduce a ossy compact mixture Sran
houh a fine seve. Impotan: sand the bow
contanin he dumpn mixure in a bow o cod water houhou Season o aste wih emon
ce, abasco and sherry. Shape into dumpings
sin wo spoons and coo very eny n the
cookn uid fo 1012 minues.
Lade the stew ono paes and add he
socfsh dumpings.
ip Soa he sockish in cod wae for at eas 24
hours chann the wate severa tmes o edce
 

appox 0Z (7g
1 haved eon
1 grated carot
1 ettce
tsp (1O) grond cin
tbsp (6) ayonnase
Sat as desired
Freshy gond back pepper as desied
20 Soup & Saads

Pee the ceeiac and reove the staks
and roots Have the ceeiac b the ct
srfaces with the haved eon to pevent
t discooing and ct into jenne stips
Pt nto a bow and add the gated
carots pasey cin ayonnase and
eon jce Season with sat and peppe
Mix we cover and chi for at east 3
intes See the ceerac saad on a
bed of ettce and ganish with toatoes
Ths saad is a good accopanent to
gried food eat fish or pot
 

arge ae
Y2Z (8g) back ve
4 bed egg (w 'waxy yk)
8 ce bagee
g
6bp (O) ve i
1 p (5) ard
bp (5) ney cpped bai
a i
Ba garni

Wa e bean and ck n bng
aed waer fr ab 1 mine Dain
refre n cd waer and drain rgy
Wa and ice e mae Drain e
canned bean and rine in cd waer.
a e bagee ice and p w
ice n eac pae. Beak e ackere
fie in beed piece Arange a
e pepaed ingredien n e bagee
ice Bea geer a e vinagree
ngredien and prinke ver e aad
Se and ave e egg and add
e aad. Garni wi ive bai.
 

1Y2Z (4g) i rce (Carnai r Arbri)
whie nn finey chpped
3 cve garic finey chpped
car diced
78 ipe ae kinned deeeded and dced
Y2Z (3g) a caaai (cefh r qid) ceaned and pepared
Sa a deired
Fehy grnd peppe a deired
5bp (75) bac ive deeeded and c n rip
Feh bai eave c n ip
6Y2 ( I) whe wine
16f z (5) fih ck
1f (3) h wae
5bp (675) ive
p ( OI) ber

Hea 5bp (675) ive in a pan and geny he nn and he gac ni rancen Add he car and a briefy
Si in he ice When he rice ha abrbed a he iqid add he whie wine and hea ni evapaed Then add ade fh ck and ier ve a edi hea iring ni i i a a abrbed Keep adding he ih ck in hi way ni i i a ed p Then cnine wih waer (y ay need e han indicaed n he ecipe)
Sr in he cefih and ae and ie he ri ring ni he ice ced b a dene Reve he pan fr he hea and ean wih a and pepper
 

[48 1 Y2 kg)]
1tp 5) care ea at
Y2 5g) fteed btte
1 red pepernci chii)
1 tbp 15) ive
g
tbp 3) e qer
eg. ce
1tbp 15) fiey chpped parey
et f 1 ntreated en
261 Man curs

Jint the chicken int 1 pece
Pee and fney dice the gaic. Have te
peperc reve the tak eed
and iner ebrane and finey chp
the feh Mix the garic at btter and
peperci i a bw. b te chicken
piece a ide wt te ixtre.
Heat the ive in a faepf
ratng di and qcky at te
chicken piece Pt int a preeated
ven 35°F 19C) and rat r abt
445 ite bating freqety with
the ratng jice
Pt te ariade ngrediet it a
arge deep bw ad ix we Add the
ht rat chcken piece ad t t cat
i the arinade
1

ab 4 (1g)
bp (15) ive i cd preed
Sa a dered
2 bnc parey rgy cpped
bp (O) green ive n i
28 Man corse

pepper and prnke wi e jce
en and 4bp (O) ive i Leave
ainae fr 1 r Wa e re
e en and c in wedge
Drain e na eak and fry n a
 ryng pan wi addng any i fr
ine eac ide Take e eak f
e pan and p n pae
ea 3bp (45) ive and e re
f e arinade n e fryng pan and
qicky a e en wedge Reve
e pan r e ea and qeee e
en wedge gy wi a fk
Arange e en wedge n e
pae wi e na eak and die
eac erving wi a ie f e
en Sean wi a and pey
pepper Sprnke wi parey and erve
iediaey garnied w 3 ive
 

tp () re paprika (pic)
tp (1) weet paprika
4tbp (6) r crea
Sa a deired
4bp (6) ctage ceee
1Y2Z (4g) rt tbar pata
0 ain cours
Wa tr ave and deeed te
pepper eve te wite ebrane
and ct te fe int tin trip Pee te
nin and ct int trp
eat te in a pan and at te
peppe and nin n ft. Str in e
tw kind paprka
Ck te pata in pent biing
aed water nti a dente
Add 1 cp f e pata waer t e
pepper cver wit a id and er f
34 nte. Stir in te r crea and
ean wit at Mix te pata wit te
peppe ace add te ctage ceee
and cve and erve.
 

Sa a dered
1 a red peppe
1 pig eary
pig hye
4bp (6) ive i
Fehy grnd peppe a deied
4bp (6) frehy graed parean
e e egg
egg
• Chi pwde

Wa and dan he rice ad brng
a bi i aed waer ha i wice he
an f he rice cked (eare wih
a corse
a cp) Ck very gey ve a w hea
fr ab 5 ine Tranfer a bw
and eave c cpeey
Wah and cean he vegeabe Dce
he abegine and crgee and c e
pepper in ip ave e ae
Rine he heb d and chp iney Pee
ad iey cp he garic
ea a wk fying pan and add
bp (3) Whe he i h add
he rce ad f w iig ve a hig
hea f 3 ine The i ad ry a
frer 1 ie rafe he rice a
dh cver and keep wa
ea e eaiig and f he
abegine crgee and peppe fr
45 ine Add e herb and gaic
and fry f a frer 1 ine Sean
he vegeabe wih a ad pepper Si
n he rce ae and cheee cve
w a d and eave i eady eve
Fr he fred egg e he be i a
fryig pan Beak he egg in he pa
and y ver a edi ea i ey
begi e Sea wi a and ci
pwde and pinke wh e cheee Fry
a ie nger i e egg yk cked
Serve he fred egg ve he rice
 
Ingredients
2 courgees
2 ees
bunch hyme
Sal as desied
4bsp (6ml) buter
4bsp (6ml) flou
• 24l oz (75m) mil
Sal as desied
Freshy grated nutmeg
In addiin
2 balls mozzarela
• 3Y0Z (g) feshly gaed pamesan
or pecoino
Mehod
1 Wash and pepae he vegetabes as
approprate or each ype. inely dce he
caros, celery, cougettes, aubergne and
4 Man course
peppers. Cu the lees into strps Drop
he omatoes into boling wate or a few
seconds hen skn and dice nely Rnse
the thyme dy and stip he eaves fom the
stals Pee and inely chop the galc
2 Hea he olive oil in a pan and saut he
vegeables (apa om he tomatoes) fo a
ew mnues stiing consantly Add he
thyme and galc and hen he omaoes
Season wih sal and chill powde and
simme ove a medium heat, withou a d,
fo abou 5 minutes
in a pan Spinkle he flou and s over
a medium heat wihou browning Now
gradually whisk in the mil Tun down he
hea and simmer the sauce wthout a ld o
minutes unil i hickens Season o ase
with sat pepper and nutmeg
4 the asagne needs to be pecooed cook
accodng to the instuctions on the packet
dain n a sieve, reesh in cold waer and
drain hooughy. hinly sice he mozaella
5 ehea he oven to 35°F (8C [an
oven 325°F(6C)] ake a large baking
dish and build up the asagne in layers:
chamel sauce lasagne sheets, vegeabes
mozaela parmesan chamel sauce, and
so on uni all he ingediens ae used up
nish wih chamel sauce and parmesan
Sprne the lasagne wih a litle oi and bake
in the hot oven o about 45 mnutes
untl a nce goden brown cus has ormed
See hot
Ingredients
3tbsp (45m) oi
6oz (2g) isoo ic (rboro o
Carao)
Salt as dsrd
Ppp as dsird
40z (25g) mozzarla
• 2 ggs
0z (5g) frshly gad pamsa
6 Ma corse
Method
1 P ad ly cop t oo Wash ad
tim t aspaags P h owr tird o th
spas if cssay. C ach spar
ito tr
2 Ha 2tbsp (3ml) oil i a pa ad sa
th oio aslc dd aspaags
ad f brly
3 Spikl c ad sat il
taslc. dd 4 oz (25ml) vgabl
sock ad cook i almos absobd
Saso t isotto wih sat ad ppp ,
ov a ow at add 6 oz (5m) vgab
sock a adlf a a tm addig mo w
th ast adfl as b absorbd Coi
i h rc is swoll ad h liqd is
absorbd hs wll tak abo 5-2 mts
dd mo sock i cssary
4 Mawhi pra h ov o 4°F
(2C sh a dp bakig dsh wih th
st o th oi
5 ily dic h mozzalla Spaat h
ggs a gg whs i sti Sti h
gg yoks o h rsoto, t caflly sir i
th ba gg whis
6 P o hd of h isoto o t
prpad dish ad spikl w hal o h
mozzarlla ad pamsa P aoh hid
of h isotto io dis ad sprk wit
 h rs of h chs Sprad h maig
isoto o op ak t phatd ov
[a ov 35°F (8C)] fo 56 mts,
i gold bow

• 1V0Z (4g) omaoes
• V2 bnch basil
Salt as desired
8 Ma core

toatoes wt sa and pepper Pick he
bas eaves fo thei saks and tear into
smaer peces.
Cook he fetccine in boiing, sated
wae with tbsp (3m I) oive oi nt
'a dente Then dain eseving a age
cpfu of the cooking water
ip he hot pasta nto a bow, add te
tomatoes the res of the oive oi the
pasta cooking water and the bas and
mix we. Season wth penty of peppe
and seve

4 egg yoks
1 ni pod
40
Mix the espresso with the cognc.
Bet he egg yoks nd sgr unti thick
nd cey S open he ni pod
nd scpe the seeds into the egg
xture Sir in he scpone,
spoonfu t tie
sponge fngers nd sprinke wih hf
of he espresso Spred hf o the
scrpone on op then dd the rest
of he sponge fingers, spinke wh he
est o the espresso nd coer wth he
eining scpone cre.
Coer with cingf nd put nto the
efrgertor fo t est hous Dst
hicky with coco befoe seing.
 

sp (5) gratd on rind
1 tbsp (15) bttr
• %o (85g) dr what soina
1 tbsp (15) hony
6Y2f o () ik
80 (5g) ixd fri (graps ps
backbrris pars ..)
T
42 esses

Hat th bttr in a pan and toast
th nus ovr a ow hat. Thn add th
soina and stir ovr a diu hat
for 5 ins nti godn brown. Stir in
h hony ik and on rind covr
with a id and cook ovr a ow hat
for 1 ints.
Tak a ongish dish with a capacity of
6f o (5) and rns with cod watr
rn h soina into th dish sooth
th top and chi for 3 hors. Wash th
frt and av who or ct ino sar
pics dpnding on si. Trn h
sona hava ot of h dish and sic
S th sics on pats and garnsh
wih frit Sprink with a it grond
cinnaon and on c to s
 

bsp (3) aaetto (aond iqe)
6Y2Z (g) cea
3tbsp (45) sga
8 (5g) high-fat qak (cd cheese)
1 packet vania sga
5z (15g) sponge finges
ocoa powde
Appox 1 Z (4g) chocoae cs
U SS
Mix he espesso with the iqe Whp
the cea stiffy wih 1bsp (15) sga
Mx the qak wh he vania sga and
the eaining sga nti ceay, si in
a te of the whipped cea, then ighy
fod in the es
Spead a thin aye of the qak cea
on the base of a sqae dish Dip he
sponge fnges into the espesso xte
fo seconds hen ay on op of the
qak cea and pess n ighty.
Add anothe aye of qak cea and
op wth sponge finges dpped in the
espesso xte ove wth he es of
the qak cea. P into he efigeao
fo 3 hos
Shoy befoe sevng ds hicky
wih cocoa powde and scate wth
chocoate cs
Convesio guide
e Converson gde gven below s ot an exact eivalen
b an appoxiaio, o ae yo easrng ease
Dy M
6li
(Fahreneit) (Celsus)
Low 3 5 2
Moeraely hot 425 22 5
Ho 4575 2223
e ho 5525 225 7
7
AI Dente In cooking, the adjective 'al dente meanng
to the bte in Itaian descrbes pasta and ice that has
been cooed so as to be f but not hard. 'AI dente
describes vegetabes that are cooked through but sti
oer esstance to the bite
Basil The geen aomatic eaves o basil or sweet basl
are used esh and dried as avoings or spices in
sauces stews salad dressings vegetables pouty
and vnega
Celerac aso known as 'ceey root 'turnip-ooted
celey o knob cele may be used aw or cooed and
it has the cee lavo so t s oen used as a avoing n
soups and stews
Chey tomato is a spheica miniature tomato The ruit
s gossy ed, or occasonally yeow and typcally eaten
n salad
Chves s the smallest speces o the onion aly They
grow in clups and the culinary uses o chves nvolve
sheddng ts leaves o use as condiment o ish
potatoes and soups. It is a comon househod herb
 equent n gadens as well as n groce stores
Cocktail tomatoes ae sightly larger and in ich ed
colou hey ae sold on the vine which maes them
ast onge
Duum wheat semolina is coasey ground grain o a
had wheat grown in aid egions, havng bearded eas
and yeding ou that is used to make pasta
Fennel is a culnay herb o the parsey ay, it is grown
o the dred rpe ruits o seeds They are widely used n
Indan cuisine or the wa sweet chaacte
Feta Cheese is a white saty Gee cheese made ro
the mi o ewes o goats
Mascapone is a so mld talian ceam cheese
Papika s a powdered spice wth a deep oangered
coour and mldy pungent avor, ade rom died and
ground uits o ceain vaietes o sweet peppe
Pasley s used or its lea in much the same way as
coriande o Clantro but has a mlder avo
Quak (Cud cheese) s a resh cheese made om
pasteuized milk t is so whte and unaged simia to
cea cheese.
Rapeseed oi is an ol obtaned rom rapseed used n
many oodstus
Rsotto ice is a tradtona taan dish made with a
sutable variety o rice such as Aboro arnaol or
Vaone Nano
Rosemay he resh and died eaves are used
 equently n taditiona Medterranean cusne as a heb;
they have a bitte astingent taste which coplements
oly oods such as amb and ish
Rose papaka is geneay consideed the nest vaiety
It s made rom choice dar red pods that have a
sweet avour and aroma It is lvely ed spicy and
medum coarse.
Sage s an aoatic pant wth grayishgreen leaves that
are used as a culinay herb natve to southen Europe
and the Mediteranean
Taagon is a sa shbby heb used as a basis o
saad dessings. When using taragon n cooked dishes it
s best to add t at the end as heat tends to decease ts
 lavor Unike most o the othe herbs taragon oses the
potency o ts lavo when died t s equenty preseved
in vnega to retain its essence
Thyme s a perennial natve to the Medteranean and is a
popula culina heb used esh or dried
Vanlla pod is a sweety agant died cured pods o
the vania orchd he pods can be used ether whole or
splt to eveal the aroatic seeds which can be scaped
out and added to custads sauces and so on The pods
can then be stored n a suga ar to impa thei avour or
they can be inused dectly n custads ceas and
mk puddings
White Balsamic Vinega s a vesion o Basamc
vinegar that s made wth white wne vinega and grape
must (resh pressed uice with seeds and sns) t s
mlder and ess sweet than egula Basamic vinega
and is oen consdered moe suitabe or use wth saad
dressings since it does not have a strong lavo that can
be ovepoweing when used on saad geens
Whte wine vinega s a pae, sightly pungent
vnega ade rom white wine t s the base o any
herb vnegars