If you can find courgettes, given the current shortage of 2017, first of all tell me where! Then of course feel free to add them. I love courgettes.
Instead of a stock cube: I tend to think of it as a heaped tablespoon equates to a stock cube but it’s all very rough measures. I grab a spoon, any spoon, from the drawer and add stock. As you get used to use it in this format, you’ll get used to measuring it. Just go by taste.
Have you ever bitten into an undissolved bit of stock cube? It tastes terribly salty and weird, nothing like the diluted flavour, this is the same so… don’t! Use as above
Worried about the salt content?
The stock cubes and bouillon powder we buy in the supermarket is very very salty. The salt helps preserve it. It’s the same with this vegetable stock paste. That way it can last up to six months in the fridge (if it lasts that long). That said, you could make it without the salt BUT you’ll need to keep it in the freezer. So freeze it in ice cube trays and once frozen pop the cubes out and place them in a bag or container ready to use. You’ll soon to learn to use it. 1 cube to add flavour. 2 or three cubes to make stock.
Ready for the recipe?
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