Add fennel, milk and fennel seed. Increase heat to high and bring to a boil. Reduce heat to low and simmer until fennel is tender, about 10 minutes. Transfer soup to a blender and purée until ...

Best of all, it’s an easy, no-fuss recipe that makes for a satisfying lunch or a light starter before a hearty main. Heat ...

This recipe was inspired by Paolo Calamai, a true Florentine at heart. A similar sauce was used often at his former and beloved restaurant Burrasca, which was located in Portland, Ore. Total Time ...

Let it cool and then puree in a blender. 4. Heat it up again add cream and butter along with grilled chicken slices.Garnish with a fried egg. 5. Add fennel pickle (cooked in salt, chili, sugar and ...

We love Provençal vegetable soup, made with navy beans, tomatoes, carrots, fennel, zucchini, onion and green beans, and topped with pistou, a pesto-style basil puree. This soup is great for a ...

You can enrich the recipe with other vegetables such as zucchini, carrots, or peppers. If you are a fan of red sauce, you can ...

2. Season the mixture with salt and pepper, add fennel pollen and dried chamomile flowers. 3. Place the pork loin in a tray and cover in marinade. Let marinate for at least 6-8 hours, preferably ...

3. Heat oil in a pan, add cinnamon, cardamom, cloves, fennel, onion, curry leaves and fry till golden brown. 4. Add ginger garlic paste and tomato puree and cook well. Now add red chilli powder, ...