Fresh coriander

Fresh coriander

Fresh coriander is also known as Arabic parsley, walnut, Chinese parsley or garden coriander. The leaves and also the fruit of the coriander are used for seasoning. Both have a very different aroma and cannot be exchanged for each other. While we know more about the seeds of coriander, in South American, Mexican and Asian cuisine the coriander green, i.e. the leaves, is preferred. The fresh coriander leaves have a sharp, slightly bitter taste.

All data per 100 g:
Calories
Carbohydrates
Protein
Fat
34 kcal
4 g
2 g
1 g

Recipes with Fresh coriander

Arabian Köfte meatballs
Arabian Köfte meatballs For Arabic Köfte meatballs, first cut lamb leg slices with fat edge into cubes. Turn through the meat mincer. ...
Asian Chicken Fricassee
Asian Chicken Fricassee is served in a creamy coconut milk sauce and gets its typical taste from lemon grass and coriander. Remove the visible fat under the skin from the chicken legs. ...
Asian Fish Curry
Asian Fish Curry For Asian fish curry red perch fillet cut into pieces. Sprinkle with 1 tablespoon lemon juice. ...
Asian rice salad with prawns
Asian rice salad with prawns reminds tastefully of Sushi, because the same spices are used. Put the rice in a saucepan. ...
Asian Roulades
Asian Roulades taste very good with Basmati rice. Season the roulades with pepper and salt. ...
Asparagus Chicken Curry Soup
Asparagus Chicken Curry Soup is a simple Thai soup refined with coconut milk. Peel fresh asparagus and cut into bite-sized pieces. ...
Asparagus with escalope
Asparagus with escalope Asparagus with cutlet is baked in the oven. Peel the asparagus. ...
Aussie Beef Meat Curry
Aussie Beef Meat Curry This recipe for Aussie beef meat curry comes from Australia. It is served with banana sambal, which goes well with Aussie beef meat curry and reduces the spiciness of the dish. ...
Avocado Tomato Salad
Avocado Tomato Salad from Thailand should infuse about 30 minutes so that the apricots can swell enough to give the spicy marinade some sweetness. For the marinade, mix sunflower oil with rice vinegar and freshly squeezed orange juice. ...

(C)opyright by Marions Kochbuch