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Herbal Recipes

A variety of recipes with herbs, teas, flowers and culinary.

Recipe – “Yogurt Sauce with Herbs”

“Yogurt Sauce with Herbs”

“A Culinary Guide to Herbs, Spices and Flavourings”

by Arabella Boxer, Jocasta Innes, Charlotte Parry-Crooke, Lewis Esson

 

 

1          large garlic clove, peeled and crushed

pinch of salt

¼         pint plain unsweetened yogurt

freshly ground black pepper

½         tablespoon each chopped fresh tarragon, chervil, chives and parsley

½         tablespoon chopped fresh herbs, to garnish

————————————————————-

Preparation time: 12 minutes, plus chilling

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This sauce is subtly flavoured with the classic fines herbes mixture.

  1. Put the garlic into a bowl, add the salt and mash together with a fork, to make a paste. Gradually beat in the yogurt.
  2. Taste and adjust the seasoning, then stir in the herbs, cover and chill in the refrigerator for a least 1 hour. Serve the yogurt sauce with grilled lamb chops, chicken pieces, or fish steaks, or with baked stuffed vegetables, sprinkling over the chopped herbs for garnish just before serving.

 

Variation:  Instead of the mixed herbs, use 2 tablespoons chopped fresh mint, or 2 teaspoons dried mint, and 2 tablespoons grated cucumber.   Serve with roast or grilled lamb, or meatballs.

Recipe – “Herb Stuffing”

“Herb Stuffing”

“A Culinary Guide to Herbs, Spices and Flavourings”

by Arabella Boxer, Jocasta Innes, Charlotte Parry-Crooke, Lewis Esson

 

 

2          oz. butter

4          oz. shallots, peeled and chopped

8          oz. fresh white breadcrumbs

1          teaspoon salt

1          teaspoon black peppercorns, roughly crushed

1          teaspoon juniper berries, roughly crushed

4          tablespoons chopped fresh parsley

2          tablespoons chopped celery leaves

1          egg, beaten

——————————————–

Preparation time:   15 minutes

Cooking time: 4 – 5 minutes

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The quantities given here are sufficient to stuff a large chicken or capon; they can be increased or decreased as necessary.

  1. Melt the butter in a frying pan, add the shallots and fry over a gentle heat until soft and lightly coloured.
  2. Put the breadcrumbs into a large bowl and stir in the onions with the butter. Add the salt, peppercorns, juniper berries and herbs.  Add the beaten egg and stir to mix very thoroughly.

 

Variation:  Extra herb stuffing may be shaped into balls, placed on a baking sheet and roasted for 30 minutes.

Recipe – “Herb Butter”

“Herb Butter”

“A Culinary Guide to Herbs, Spices and Flavourings”

by Arabella Boxer, Jocasta Innes, Charlotte Parry-Crooke, Lewis Esson

 

3          oz.       unsalted butter, softened

3          tablespoons, chopped fresh parsley

1          garlic clove, peeled and crushed

1          tablespoon lemon juice

salt

freshly ground black pepper

 

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Preparation time:  10 minutes, plus chilling

 

  1. Cream the butter in a food processor or electric blender, or in a bowl using a wooden spoon. Add the parsley, garlic and lemon juice and cream again.  Season to taste with salt and pepper.
  2. Wrap the herb butter in cling film and chill in the refrigerator for about 20 – 30 minutes until firm. Unwrap and shape the butter into a neat roll about 1 inch wide, wrap again in a cling film, and chill in the refrigerator until hard.  Cut into thick slices and serve with grilled steaks, sole or plaice.

 

Variations:  Substitute the same amount of fresh tarragon, chervil, or dill for the parsley, or use 2 tablespoons chopped fresh mint, or 1 tablespoon chopped fresh sage.  For a mixed herb butter, use ½ tablespoon each tarragon, chervil, chives and parsley.

 

“Seasonal herbs for freezing”

“Seasonal Herbs for freezing”

“Traditional Home Book of Herbs” by Michael Janulewicz

It is suggested to package herbs in smaller quantities than you would with vegetables.   It is even suggested to put herbs into ice trays.

Don’t forget to date the package for freezing herbs.

Tarragon, Lovage, Fennel, Chervil, Chives, Dill, Basil, Marjoram, Mint, Sorrel, Marjoram & Parsley

Recipe – “Stir-Fried Courgettes with Herbs and Spices”

Stir-Fried Courgettes with Herbs and Spices

“A Culinary Guide to Herbs, Spices and Flavourings”

by Arabella Boxer, Jocasta Innes, Charlotte Parry-Crooke, Lewis Esson.

 

1-1/2   large courgettes, peeled, and cut into 1” inch chunks

              Salt

3           Tablespoons sunflower oil

1           Tablespoon chopped curry leaves

3           spring onions, sliced

1            garlic clove, peeled and chopped

1            tablespoon chopped fresh ginger root

1            tablespoon chopped fresh coriander

1            teaspoon light soy sauce

2          tablespoons chicken stock or hot water

 

Preparation time: 15 minutes, plus draining

Cooking time: 10 to 12 minutes

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1.  Put the courgettes into a colander and set over a large plate.  Sprinkle the courgettes with the salt and leave to drain for 30 minutes, then pat dry with a cloth or absorbent paper.

2.  Heat a wok or deep frying pan, add the oil and heat until they turn brown, and then add the spring onions, garlic, ginger and coriander.  Stir-fry over brisk heat for 1 to 2 minutes.

3.  Add the courgettes and stir-fry for a further 2 minutes, then cover the wok and simmer for a further 2 minutes over a gentle heat.  Add the soy sauce and stock and stir-fry for 30 seconds.  Turn the courgettes into a warmed serving dish and serve immediately as an accompaniment to curried poultry, fish or veal.

 

Variation:

Vegetable marrow, peeled, seeded and cut into 1” inch cubes, may be substituted for the courgettes.

“Homemade Parsley Wine”

“Homemade Parsley Wine”
“Traditional Home Book of Herbs” by Michael Janulewicz
 
1     lb. (450 g.) fresh parsley
2     lb. (900 g.) sugar
1     gallon (5 L.) of water
Teaspoon of all-purposed yeast
4     oz. (125 g.) raisins
Rind and juice of 2 lemons and 2 oranges
 
*Boil parsley and fruit peelings for 20 minutes, stain and stir in chopped raisins and sugar.  Allow to cool and add fruit juice and yeast.  Ferment until ready.

Herbs paring with foods

“Herbs for Flavor”
“Traditional Home Book of Herbs” by Michael Janulewicz
 
“Basil – tomato, eggs, meat”
 
“Chervil – eggs, chicken and fish”
 
“Dill – eggs, vegetables, fish”
 
“Hyssop – salads, pork”
 
“Lemon thyme – chicken and fish”
 
“Marjoram – potato, meat, fish”
 
” Rosemary – chicken and lamb”
 
“Savory – beans”
 
“Tarragon – chicken, tomato, vegetables”
 
 
*Finding a simple twig of parsley as a garnish on your plate”

Recipe – “Rosemary and Olive Bread”

“ROSEMARY AND OLIVE BREAD”

“The Illustrated Herbal Encyclopedia” by Brenda Little

1 lb. –   10 oz. White plain flour

2          tbsp.  Powdered milk

1          tsp. Salt

2          tsp. Sugar

1          oz. Dried yeast

           Warm water

           Rosemary leaves

           Olives, halved, black or green

*Mix dry ingredients.   Crumble yeast into half a cup warm water and mix well.

**Add oil and yeast mixture to dry ingredients, adding more warm water if needed to make a soft dough.

***Turn on to a floured surface and knead well until dough becomes springy.   Cover and keep in a warm place for 15 minutes.

****Divide into two and roll into flat rectangles.  Put dough on a greased oven tray and leave, lightly covered with a cloth,  in a warm place for nearly an hour or until it has risen to double the thickness.

*****When risen, poke holes in the dough right down to the tray and put a tiny spring of rosemary or a sliced olive in each one. 

*Bake at 425 degrees Fahrenheit (220 deg. Celsius)

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