One at a time, pound in the capers, almonds, scallions, fennel fronds and olives, until the mixture is chunky. Pound in the soaked bread, then pound in the olive oil, 2 tablespoons at a time.
For fennel and leek pie filling, heat olive oil in a large frying pan over medium-low heat. Cook leek, spring onion and spinach stems, stirring occasionally, until softened (10-12 minutes). Reduce ...
This simple fennel recipe emphasises the fantastic flavour of a much maligned vegetable and transforms it into a sweet, silky side dish. To prepare the fennel bulbs, first cut off the leafy fronds ...
Taste and add more salt and pepper, if required, and serve garnished with chopped fennel fronds. If you need this recipe to be egg-free, check the ingredients on the pasta – it is rare with ...
Toss. Sprinkle over the freshly chopped fennel fronds, a few fresh fennel flowers, if using, add some black olives, and serve as an accompaniment to a pan-grilled fish or pork chop, or just as a ...
Slice fennel bulb into very thin strips. Chop fennel fronds and arugula. Set aside. In a small bowl, whisk together 2 tablespoons reserved grapefruit juice, olive oil, vinegars, honey, salt and ...
serves 4 as a starter, 6 as a side dish Clean, light and fresh tasting ... Trim the fennel bulbs, reserving any of the little feathery fronds, and remove any tough outer leaves.
Then into a pot it goes with the honey and lime, bring to boil. Taste for seasoning and garnish accordingly. Garnish with avocado, fennel fronds, feta and red pepper flakes.
To serve, garnish with fennel fronds. Recipe courtesy of The Heart-Smart Diabetes Kitchen: Fresh, Fast, and Flavorful Recipes Made with Canola Oil from the American Diabetes Association and ...