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Sub-brands include: high-end frozen patisserie and viennoiserie brand, Coup de pates; essential ingredients and ready meal solutions from everyday bakery brand, La Carte; gourmet Swiss bakery brand, Hiestand; American sweet bakery brand, Otis Spunkmeyer and inspirational ingredients and garnishes from Bouquet Garni.
Add the stock and bouquet garni, then return the sausages and any cooking juices to the casserole.
Her Beef Bourguignon is braised in red wine and flavored with garlic, onions and a heady bouquet garni (bundled herbs).
INGREDIENTS 200g white sourdough, cut into croutons 1 tbsp caraway seeds 3 tbsp olive oil 1 garlic clove, chopped 1 carrot, chopped 1 potato, chopped 600ml vegetable stock (we use bouillon) 100g cherry tomatoes, halved 400g can chopped tomatoes pinch of golden caster sugar 1 bouquet garni (2 bay leaves, 1 rosemary sprig and 2 thyme sprigs tied together with string) 1 celery stick, chopped 200g cauliflower, cut into florets 150g white cabbage, shredded 1 tsp Worcestershire sauce 2 tsp mushroom ketchup METHOD1.
Dinky a little gem The peculiarly named Dinky Inty, ridden by Gary Halpin, had a short head to spare over Bouquet Garni in the 6f claimer.
Add in onion, carrots and garlic, sweat for a few minutes, pour in the stock, bring to the boil, add bouquet garni and cover with lid.
The chaser of the pack that deserves our attention, it's smooth and richly fruited with black cherry, blackcurrant, spice and a bouquet garni presence.
2 For the escabeche dressing, make a small bouquet garni by tying together the thyme, rosemary and bay leaves using a butcher string.
FOR THE DUCKS (SERVES 6): 3 whole mallards Sea salt Freshly ground pepper Applewood chucks, or your favorite smoke wood FOR THE SAUERKRAUT: 1 pound sauerkraut 2 tablespoons oil 1/2 cup finely slivered onions 1 cup dry white wine 1 bouquet garni (consisting of 1 bay leaf, 1 clove crushed garlic Pinch of thyme 3 crushed juniper berries 3-4 cracked peppercorns, wrapped in cheesecloth TO PREPARE THE DUCKS: Three mallards, cleaned and gutted.
Ingredients: 3kg lamb shank, about a centimetre each; 500gm onions, chopped; 300gm carrots, diced; 50gm garlic, finely chopped, in pomade; 1kg tomatoes, blanched, deseeded; bouquet garni of parsley, thyme, bay leaves; 30gm orange zest; 2lt veal stock; olive oil; 40gm all purpose flour; parsley (Italian flat), chopped
1 Bouquet Garni (1 sprig of flat parsley, 2 sprigs of fresh thyme and 1 bay leaf, tied together with string.