Aromas from the land of the Riviera,
on your tables... with love

Home made Stock

Ingredients:
1/2kg of carrots
1/2kg of celery
1/2kg of onions
1/2kg of tomatoes
1/2kg of course salt
3 or 4 cloves of garlic
A handful of basil
1-2 courgettes
Herbs and spices to taste

Process:
Weigh, wash and peel the vegetables and herbs.  Cut them coarsely and put them into a non-stick pan, without adding water.  Cover the vegetables with the salt, put the lid on and leave it to simmer for a couple of minutes.  Remove the lid, turn up the heat, cook until the vegetables are cooked through and the water produced by them has evaporated.  Finally when there is no more liquid, blend all (coursely or finely depending on your taste and needs).  Fill ice-cube moulds and once cooled put them into the freezer.  For use keep in mind that one cube is equal to one stock cube of which are found in shops.