BOROVEC Wafers w/Hazenlnut 630g

Lovage belongs to the parsley family, and its seeds, leaves, and roots are commonly used in Europe for flavoring foods and beverages and for their medicinal properties. The leaves are used in soups, stocks, flavored vinegars, pickles, stews, and salads. In Italy, lovage is used with oregano and garlic for tomato sauces. The seeds are sprinkled over salads and mashed potatoes and are crushed for breads, pastries, biscuits, and cheeses. The stems and stalks are chopped for use in sauces and stews, while the crystallized leaves and stems are used for decorating cakes. Lovage is great when cooking lentils- sweat a few leaves with onions , then let the lentils cook slowly with the lovage. Pesto is traditionally made with basil, but can be made with most herbs. Try it using sorrel and lovage. Lovage can be used on a pizza topping or add a handful of chopped lovage on pasta. Lovage is excellent with fish, such as salmon. Chop the leaves in a fresh leaf and herb salad- dress with your favorite dressing. Lovage soup is delicious. Leek and lovage soup really work well together.

Vegeta is the famous European seasoning which has conquered the world of modern cooking. Gourmet cooks enjoy the sophisticated, well-balanced composition of seven different vegetables found in this seasoning. It is ideal for preparing all kinds of meat and fish dishes, and is a delicious supplement for soups and sauces or simply a fine aroma for various cold dishes. Vegeta emphasizes the original taste of your ingredients, without covering up their natural aromas. It follows the worldwide trend toward the light, healthy Mediterranean kitchen. Sprinkle it on roasts, barbecues, poultry or fish prior to cooking or add to soup, stir-fries, rice, casseroles and vegetables to enhance the flavor. Ingredients: salt, dehydrated vegetables (carrot, parsnip, onion, celery, potato, parsley leaves), sugar, cornstarch, spices, disodium guanylate, disodium inosinate, riboflavin (color). Gluten free.

Sardines are salt water fish in the family of “Clupeidae” which are closely related to herrings. The specific type that we catch in Morocco is known as the pilchard sardine . When they first hatch, pilchard sardines are less than a quarter of an inch in length.