Granola is an increasingly popular breakfast cereal made from baked oats with honey and sugar.
There is a long history of sauce in French cooking, dating back to the Middle Ages. In classic French cuisine or ‘cuisine classique’ through to ‘nouvelle cuisine’ in the nineteen seventies and eighties sauces were a major component of most savoury dishes and many of these sauces are derived from what we call the five Master Sauces.
Thickening sauces have developed from using starchy vegetables, the ground nuts and breadcrumbs from medieval cookery to using gums and gelling agents in today's advanced gastronomy.
Tomato concassé is the flesh from fresh tomatoes that have been peeled, de-seeded and chopped into a dice. It is a staple of many professional kitchens used in sauces such as Chasseur, omelettes, with olive oil, garlic, and basil as a topping for bruschetta and when added to Béarnaise sauce to make Choron sauce, served with fish and seafood.
Garlic is one of the most popular aromatics used almost worldwide because of the flavour adds to dishes. Raw garlic has a very pungent, hot taste that mellows and becomes sweeter when cooked. Roasting garlic gives it a lovely delicate, nutty flavour.
In cooking, we can use all of the coriander plant, its leaves and stems, the seeds and the roots and each has its own distinct flavour.
Chives taste and smell mildly of onion and are delicious in potato, cheese and egg dishes.