Sunday, 15 April 2012

Cooking essentials

I think these simple ingredients add that little extra something to most dishes and I use loads of them. Olive oil for marinating meat, frying (one half olive oil and one half butter) and to add taste and moisture to salads and vegetables. Citrus fruit like lemon and lime help the meat to become tender and adds an interesting freshness to fish- and chicken dishes and desserts. I use both the juice and the zest (from organically grown fruit only). And last but certainly not least, garlic, the best spice in the world in my opinion, loaded with excellent taste and antioxidants.   

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