First amongst tasks and duties of a consultant, so I've been told. But honestly, if you want to start cooking the recipes, half of them say "TM vegetable stock paste" as an ingredient. So you /need/ this.
I varied from the recipe already. I forgot the zucchini, added some leek and doubled the tomato and garlic. Oh an for my family, I reduced the salt content. Yes, I realize it won't keep as long but I think I can manage to use most it by two weeks time.
Might have to keep varying it - I don't like the flavor of rosemary & parsley - not a fan of celery either.
I think having zucchinis would definitely make this tastey-er.
Result: over 500g of paste.
Taste test: oh why did I do that. It tasted really salty... but you could taste the parsley and celery!
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