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Marigold's Bouillon cubes are perfect as a natural enhancer of all soups, stews, casseroles, sauces, savouries, rice and grain dishes and a delicious hot drink. Brilliantly versatile and full of flavour, Marigold's bouillon cubes are the natural choice for any kitchen.
Maltodextrin (from maize)*, Vegetable Oil (sustainable palm oil, sunflower oil)*, Sea Salt, Yeast Extract, Vegetables 2% (onion, carrot, celery, pumpkin)*, Mushrooms (white mushroom, shiitake)*, Spices (turmeric, mace, lovage root, garlic, fennel seed)*, Parsley*, Lovage* Concentrated Vegetable Juice (carrot, onion)*, Natural Vegetable Flavouring containing Celery. *Organically grown ingredients.
Ways to use Mari Gold Bouillon Vegetable Stock.
MIX 1 teaspoon of bouillon powder with a cup of boiling water, add 1 tablespoon of snipped fresh herbs, such as chives, parsley or tarragon, and serve piping hot for a quick and slimming lunchtime soup. For a more substantial soup, you could also add some cooked pasta.
FLAVOUR boiling water with bouillon powder. Put some bulgar wheat in a bowl, pour over enough bouillon to cover, and leave to soak for 10 minutes until softened. Mix in ground allspice and cinnamon, season well, then stir in really good olive oil and serve hot with grilled meats.
SIMMER 150mls water, the juice of 2 lemons, 225lm of white wine, 4 tablespoons of olive oil, 1 teaspoon of bouillon powder, a few crushed coriander seeds and some fresh thyme sprigs for 5 minutes. Add 450g button mushrooms and simmer for about 10 minutes until tender. Lift the mushrooms out to a dish, reduce the liquid to concentrate the flavour, then pour over the mushrooms, leave to cool and scatter with chopped fresh parsley. Serve at room temperature as a starter with crusty bread.