Thursday, May 1, 2008


Bouillons are very refreshing. For me they are a comfort food, they are wonderfully quick to prepare. I often have leftover bouillon for brunch and I add the rice to the broth which creates the most satisfying "soup". For families who dont have lots of money this is a very satifsying meal and cheap meal.

  • 1 whole chinese leaves (not one leaf but the whole head),
  • 1 medium onion, peeled cut in half and thinly sliced halfmoons,
  • 2 garlic cloves , peeled and chopped,
  • 2inch of ginger, peeled and grated,
  • 1 tsp of thyme ,
  • 1 handful of flat leaved parsley,
  • 1tsp cumin seeds,
  • 1tsp veg/sunflower/rapeseed in fact any flavourless oil,
  • 2tbsp chicken stock,(not essential but i do love adding it as it adds a depth to the broth),
  • 1/2 pt of hot water from a kettle ,
  • salt
  • Cut the chinese leaves in slices (as pictured)
  • Heat oil in a deep pan, add the cumin seeds, they should pop and release their unmistakable aroma
  • Add the onions, garlic, ginger,parsley,thyme and fry soften these ingredients.3 or 4 minutes. it should smell pretty good
  • Add the leaves and coat in the aromatic flavoured oil, before adding the water and stock if using.season with salt and pepper
  • Cover and let it simmer for 10 min until the leaves are soft

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