Recipe ideas
Roast vegetables with anise, fennel and caraway
Ingredients:
- Mixed vegetables (e.g. carrots, zucchini, peppers), cut into strips
- olive oil
- Crushed aniseed, fennel seeds and caraway seeds
- Salt and pepper
Directions:
- Mix the vegetables in a bowl with olive oil, crushed anise, fennel and caraway seeds, salt and pepper.
- Spread the seasoned vegetables on a baking tray and bake at 200°C for 20-25 minutes until tender and golden brown.
- Serve the roasted vegetables either as a side dish or as a main course.
Indian curry with anise, fennel and cumin
Ingredients:
- Vegetables or diced meat of your choice
- Chopped onion
- Chopped garlic clove
- Grated ginger
- Diced tomatoes
- Coconut milk or yoghurt
- Ground spice mixture of anise, fennel and cumin ("Panch Phoron" in Indian cuisine)
- Curry powder
- Salt
- oil
Directions:
- Sauté onion, garlic and ginger in oil.
- Add the ground spices (anise, fennel, caraway), curry powder and salt and roast them briefly until they smell fragrant.
- Add the tomatoes and cook until soft.
- Fry the diced vegetables or meat.
- Pour in coconut milk or yogurt and simmer until the vegetables or meat are cooked through.
- 6. Serve with rice or bread.
Anise-fennel-caraway bread
Ingredients:
- 500 g wheat flour/wholemeal flour
- 1 packet of dry yeast
- 1 teaspoon salt
- 1 teaspoon crushed aniseed
- 1 teaspoon crushed fennel seeds
- 1 teaspoon crushed caraway seeds
- 300 ml lukewarm water
- 2 tablespoons olive oil
Directions:
- In a bowl, mix the flour, dry yeast and salt.
- Crush the anise, fennel and caraway seeds to release their aromas.
- Add the seeds, lukewarm water and olive oil to the flour and knead into a dough.
- Cover the dough and let it rest in a warm place until it has doubled in size, about 1 hour.
- Knead the dough briefly on a floured surface and form it into a loaf.
- Place the loaf on a baking sheet and let it rise for another 30 minutes.
- Preheat the oven to 200°C and bake the bread for 30-35 minutes, until golden brown and sounds hollow when tapped on the bottom.
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