I made a big pot of pork bolognese sauce the other day. I used part of the sauce to whip up a penne pasta dish for the girls’ dinner and kept a portion in the freezer. I used the thawed portion for making cheat pizza (from wraps) last Sunday. How handy was the frozen pork bolognese on a day where we could not do any cooking! We were having some renovation works done to our wet kitchen, thus have not been able to cook for the past 5 days. My girls commented that my cheat pizza with pork bolognese tasted way better than the ones sold at restaurants! Getting compliments like this spurs me to keep cooking and gradually, I have developed the love to cook, albeit only simple menus. I have never really liked cooking out of sheer laziness and lack of time but it is out of love for my girls that I cook no matter how busy I may be 🙂
My pork bolognese sauce tasted incredibly flavorful this time as I had thrown in a handful of dried basil leaves and a packet of fresh fennel herbs to cook with the sauce.
Fresh fennel emits a very aromatic flavor to your food. Its green, feathery fronds look a lot like dill but the fennel herb has a much stronger aniseed flavour. It can be used to spice up your sauces, meat and salads. If only I have a garden, I would fill my garden with pots of fennel, basil, peppermint and an array of herbs 🙂