A sometimes misguided, but (hopefully) always delicious journey into healthful, natural food.
How I love the licorice-like flavor of fennel. I can just imagine the aromas of this beautiful medley rising to the rafters of your kitchen as you stir. Great stuff...again.
Oh you make me want some of that pasta dish you just described. Ummm.
This reads like a poem. Beautiful.
Hey there! Just stumbled across your blog. Love it to bits! Its lovely how you keep all your posts so short and sweet; I always go overboard with mine!
Lucy, I just noticed that Ms ES included a link to your blog in her article in the Sunday Age mag - congratulations! I hope it brings you many more readers. :-)
That aniseed flavour is so seductive, isn't it Susan? The change from almost bitter to sweet is divine. Love these sort of sauces with really good handmade pasta shapes. Thanks, Amanda. Nice to see you here! Cynthia - it's a lovely mix of both sweet and savoury flavours. Wendy, thank you. Sometimes short and sweet is more than enough! Hi b&b - I try to keep them short, but do have a tendency to ramble at times too...Cindy, thank you VERY much. Was in exceptionally good company in that mention, so naturally am quite chuffed. I'll send them over your way! ;)
Oh, I haven't had a chance to make the gyoza yet and now I want this! What to do? Gyoza on Monday, fennel pasta on Tuesday.
I love this combination of flavors. Beautiful!
Oh my gosh! So simple and beautiful! Roberto would love this - he misses his beloved fennel! I am going to make this one!
So much food, so little time Rosa! I must say that your cauliflower soup was divine. Never going back now...Christina, this combination is my favourite - all the parsley at the end brightens up the richness.Jenn, lovely Jenn - hope Roberto gets his fix of fennel soon.
Hello Lucy,This is marvellous - it is very like a 14th century recipe called "Fenkel in Soppes" - or fennel with saffron and sweet spices (including probably ginger). 'Soppes' are pieces of toasted bread. I thought you might be interested in the recipe in its original form.FENKEL IN SOPPES.Take blades of Fenkel. shrede hem not to smale, do hem to seeþ inwater and oile and oynouns mynced þerwith. do þerto safroun and saltand powdour douce, serue it forth, take brede ytosted and lay thesewe onoward.
Sounds delicious and beautifully written.
Janet - you are a star!The thing I didn't mention is that we often add chunky breadcrumbs, soaked in a little water and milk then fried very slowly until crisp. I knew I was doing something right!Ground ginger would add another dimension entirely. Am somewhat addicted to it. Beautiful recipe.Thanks, Truffle.
hi lucy - this looks like a great way to have fennel, and written so beautifully - I was pleased to see your blog named in the Sunday Age - well deserved recommendation!
Johanna, it gets all sweet and sticky. Just the way I like my fennel!
Lucy, this is very timely. I bought fennel at the markets two days ago, but still haven't figured out what to do with it since I've never cooked it myself, although I've eaten it before at restaurants. Did you soak your currants in white or red wine? p/s: I'm glad your dropped by my blog because you've written about a lot of great stuff that I would like to try.
I cannot begin to imagine how gorgeous your complexion must be with all those green things.
I love fennel braised slowly and then draped on risotto. Delicious!
I used white wine Nora, warmed just enough to plump them well.
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