Composed and tested by: Ingrid Laas
5 medium carrots
150g green beans
2 soup spoons honey
3 teaspoons fresh rosemary
2 teaspoons salt
1 teaspoon black pepper
0.5 teaspoon marjoram
Bring water to boil, add salt, marjoram, black pepper, honey, rosemary.
Place quails into a bowl and add boiling liquid, cover the bowl with a plate and leave it for 3 hours.
Slice carrots and green beans and place into oven bag.
Add quails with liquid to the oven bag, seal it and cut one corner open.
Cook quails in oven 220C for 2 hours, till soft.
Place to a plate and garnish with fresh rosemary!