1 star anis 1 teaspoon peppercorns 4 large fennel bulbs, trimmed 4 sprigs fennel fronds, picked and roughly chopped 1 1/2 teaspoons sea salt 2
teaspoons fennel seeds zest of 1 lemon 1 sachet vegetable starter culture (this will weigh 2 -5 g, depending on the brand) 1 small cabbage leaf, washed
Not exact matches
Add the 2 tablespoons of the oil, 1 1/2
teaspoons of the orange
zest, and 1
teaspoon of the
fennel seeds and toss to coat the vegetables.
Place the potatoes on a rimmed baking sheet and toss with the cumin
seeds,
fennel seeds, yellow mustard
seeds, nigella
seeds, ground turmeric, the
zest and juice of 2 limes, garlic and 2
teaspoons of the salt.
1 1/2 cups water 1 cup Bhutanese or other red rice (or your favorite long - grain rice) 3 to 4 delicata squash (about 1 pound each) ⅛ cup olive oil, plus extra for brushing 1/4
teaspoon salt, plus more to taste Freshly ground black pepper, to taste 1/2 cup fresh flat - leaf parsley, chopped 1/4 cup unsalted shelled pistachios, chopped (or walnuts, almonds or pecans) 1/3 cup dried cranberries or cherries, chopped 1
teaspoon fennel seeds 1
teaspoon fresh ginger, peeled and minced
Zest of 1/2 lemon or orange, plus 1 or 2 squeezes of the juice ⅛
teaspoon ground chili pepper of choice
Optional flavorings - Either 1.5
teaspoon peppermint leaf, 2
teaspoons fennel seeds that have been crushed with a mortar and pestle, or 1
teaspoon dried ginger root and 1
teaspoon fresh grated lemon
zest
In a small bowl, combine crushed
fennel seeds, the lemon
zest, lemon juice, oil, 1/8
teaspoon of the crushed red pepper and the salt.