1 tbsp Fenchelsamen
1 unprocessed lemon
750 olive oil
Wash lemon and cut the lemon skin into thin slices. Heat Fenchelsamen on low heat till they begin to soften. Roast the lemon peels slightly, with ca. 100 oil. Distribute among the prepared jars and fill the rest with oil. Close the jars and leave for one week.
Storage period: 6 months
Tipp: fish or grilled vegetables.
Abonohu te:
Posto komente (Atom)
Nuk ka komente:
Posto një koment