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@selerangunyah: Parfume NCO golden Vanilla #parfum

Selera Ngunyah
Selera Ngunyah
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Friday 13 November 2026 04:36:59 GMT
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Fennel gratinati 😍 Ingredients: 3 medium fennel bulbs, cored and sliced finely 1 red onion, peeled and sliced finely 100ml extra virgin olive oil Big pinch sea salt flakes Cracked black pepper 1 tsp dijon mustard 1 chicken stock cube 3 sprigs thyme or 1 tsp dried thyme 400mL water 80ml thickened cream 1⁄2 tsp grated nutmeg 200g breadcrumbs 60g grated Parmesan Method: Preheat the oven to 170°C. Place fennel, onion and 50mL of evoo in a heavy based casserole dish (that can go into the oven) on medium heat. Season well with salt and pepper. Place a lid on top straight away and let it sweat down for 15 minutes, stirring once or twice. While this is cooking, combine mustard, stock cube, thyme and water into a jug (it might split depending on the mustard, this is ok). Once the fennel is sweated down and very soft, turn off the stove. Pour liquid over the top of the fennel and add cream and combine. Sprinkle over nutmeg, parmesan and breadcrumbs, drizzling with the remaining evoo. Bake for 15 minutes. Finish the breadcrumbs until the grill for 2-3 minutes or until golden. Let the gratinati sit for 5 mins before serving, to thicken up.
Fennel gratinati 😍 Ingredients: 3 medium fennel bulbs, cored and sliced finely 1 red onion, peeled and sliced finely 100ml extra virgin olive oil Big pinch sea salt flakes Cracked black pepper 1 tsp dijon mustard 1 chicken stock cube 3 sprigs thyme or 1 tsp dried thyme 400mL water 80ml thickened cream 1⁄2 tsp grated nutmeg 200g breadcrumbs 60g grated Parmesan Method: Preheat the oven to 170°C. Place fennel, onion and 50mL of evoo in a heavy based casserole dish (that can go into the oven) on medium heat. Season well with salt and pepper. Place a lid on top straight away and let it sweat down for 15 minutes, stirring once or twice. While this is cooking, combine mustard, stock cube, thyme and water into a jug (it might split depending on the mustard, this is ok). Once the fennel is sweated down and very soft, turn off the stove. Pour liquid over the top of the fennel and add cream and combine. Sprinkle over nutmeg, parmesan and breadcrumbs, drizzling with the remaining evoo. Bake for 15 minutes. Finish the breadcrumbs until the grill for 2-3 minutes or until golden. Let the gratinati sit for 5 mins before serving, to thicken up.
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