Fresh marjoram

Fresh marjoram

Marjoram is a close relative of oregano, with a slightly milder taste. Fresh marjoram smells strong and is also known as sausage cabbage, as it is often used to season sausages. It tastes very aromatic and can be used in hearty soups like bean soup or peas stew and sauces. Fresh marjoram also tastes good in pâtés or with mutton. Fresh marjoram can be bought in small herb pots. It can also be planted in the garden.

All data per 100 g:
46 kcal
7 g
2 g
1 g

Recipes with Fresh marjoram

Apple bacon steam noodles
Apple bacon steam noodles is a hearty variation of the otherwise sweet steam noodles. For the steamed pasta, first heat the milk lukewarm and melt the butter in it. ...
Bavarian cabbage to meat Pflanzerl
Bavarian cabbage to meat Pflanzerl For Bavarian cabbage to meat Pflanzerl cabbage in fine strips cut. Dice the bacon and onions. ...
Bean stew with Merguez
Bean stew with Merguez is a spicy hearty stew. Cut Merguez into bite-sized pieces. ...
Breast geese
Breast geese Goose breast is classically served with red cabbage and dumplings. Preheat oven to 180° C. ...
countrywomen neck steaks oven stew
Countrywomen neck steaks oven stew Landfrauen Nacken Steaks oven stew can also be easily prepared in larger quantities. Preheat oven to 180° C. ...
Countrywomen Potato Mett Pan
Countrywomen Potato Mett Pan Landfrauen Kartoffel Mett pan can be prepared quickly and easily. Peel the potatoes and cut into small cubes. ...
Ducks Pâtés Fingerfood
Ducks Pâtés Fingerfood Preheat oven to 200° for duck pâté finger food. Roll out the sheets of dough and either place them on a Madeleine baking tray, press them into the holes and cut off the excess dough, or cut the dough into small squares and place them in round finger food dishes. ...
Entrecote Roast
Entrecote Roast This Entrecote roast is prepared with low-cooking method in the oven, whereby the meat remains particularly tender and juicy. Massage entrecote roast with olive oil. ...
Goulash with potato meatballs
Goulash with potato meatballs is served in a spicy sauce. For the goulash, first heat half of the clarified butter in a casserole and fry the beef goulash vigorously in it. ...

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