Fresh Rosemary

Fresh Rosemary

Fresh rosemary is often used in Mediterranean cuisine. Fresh rosemary is best stewed or cooked from the beginning, as its aroma develops slowly. Since its aroma is quite intense and other herbs are easily suppressed, fresh rosemary is used sparingly. It goes very well with lamb, fish or tomatoes.

All data per 100 g:
65 kcal
8 g
1 g
3 g

Recipes with Fresh Rosemary

Alsatian Potato Casserole
Alsatian Potato Casserole is prepared with new potatoes. Cut the potatoes into thin slices. ...
Aubergine Lasagna
Aubergine Lasagna tastes very aromatic and is particularly juicy. Cut the eggplant into thin slices, place them next to each other on a kitchen board and sprinkle with salt so that the slices draw water. ...
Aubergines with tomato sauce
Aubergines with tomato sauce can be served as a vegetarian main course with rice or polenta, or as a side dish with meat or poultry. Wash and dry the eggplants and remove the stems and flowers. ...
Back Potatoes
Back Potatoes Preheat oven to 225° for baking potatoes. Grease a baking tray well. ...
Balkan lamb barbecue skewers
Balkan lamb barbecue skewers For Balkan lamb barbecue skewers first cut lamb salmon into cubes. Fill into a bowl. ...
Beef roulades with rosemary potatoes
Beef roulades with rosemary potatoes are served Mediterranean style with a spicy tomato sauce. The rosemary potatoes are baked in the oven while the beef roulades stew. ...
Black Beer Goulash with Spaetzle
Black Beer Goulash with Spaetzle Black beer goulash with Spätzle tastes strong and is slightly spicy. Heat the lard in a casserole dish. ...
Butterfly Steak greek
Butterfly Steak greek For butterfly steak Greek first put the meat flat on a plate. Cut sheep's cheese into slices. ...
Cannelloni with Sugo
Cannelloni with Sugo For Cannelloni with Sugo cans puree tomatoes with juice and cream and put into a pot. Season the sugo with rosemary, garlic and salt. ...

(C)opyright by Marions Kochbuch