Rosemary twigs

Rosemary twigs

Rosemary twigs have a very intense aroma and are added to the roast stock or sauce right at the start of cooking so that the aroma can develop fully. Since the spicy, slightly bitter taste is very intense, only one or two small rosemary twigs are usually added and removed before serving. Rosemary twigs from the garden have thicker woody stems and are also suitable as shashlik skewers for tender meat, poultry or fish. Rosemary twigs from pots have more delicate stems.

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

Recipes with Rosemary twigs

Artichokes Minced meat Noodle Casserole
Artichokes Minced meat Noodle Casserole For artichokes minced meat noodle soufflé first preheat the oven to 200° C. Finely dice the onions and garlic. ...
Aubergines Fingerfood
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Bacon zucchini rolls with feta cheese
Bacon zucchini rolls with feta cheese Bacon zucchini rolls with feta can be served warm or cold. Cut zucchini lengthwise into 2 mm thin slices. ...
Baked gilthead with aioli
Baked gilthead with aioli is prepared with oven vegetables. Preheat baking oven to 200° C. ...
Baked herbs Dorade
Baked herbs Dorade is simply prepared in the oven. Preheat baking oven to 225° C. ...
Baked onion
Baked onion tastes good as a starter or side dish with steak. Peel the onions and cut the lower end straight. ...
Baked pork medallions
Baked pork medallions are prepared in a very aromatic sauce. Clean and slice the mushrooms. ...
BBQ prawns finger food skewers
BBQ prawns finger food skewers can be prepared very well, since they should marinate at least 15 minutes in the spice paste. Rinse prawns and dry paper between kitchens. ...
Beef medallions
Beef medallions Wrap two beef medallions of 150 g each around the edge with Serrano ham. Tie round with kitchen twine. ...

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