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Recipe – “Mushroom Sauce”

“Mushroom Sauce”

“A Culinary Guide to Herbs, Spices and Flavourings”

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

 

12        oz. mushrooms, quartered

¾         chicken stock, heated

2          tablespoons chopped salad burnet, or 1 tablespoon chopped

savory

Salt

Freshly ground black pepper

2-1/2  fl. oz. sour cream

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Preparation time: 10 minutes

Cooking time:         20 minutes

——————————————–

  1. Put the mushrooms into a saucepan with the stock, and bring to the boil, then lower the heat and simmer for 10 minutes, half covered.
  2. Add the salad burnet and season to taste with salt and pepper. Simmer for a further 5 minutes, then stir in the soured cream (do not allow to boil, or the sauce will separate).
  3. Puree briefly in a food processor or electric blender, and serve hot, with a roast chicken or game.

 

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 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

 

———————————————————

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.

 

Recipe – “Provencal Mixed Salad”

 

“Provencal Mixed Salad”

“A Culinary Guide to Herbs, Spices and Flavourings”

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

 

 

1          slice dry white bread, ½ inch thick

1          large garlic clove, peeled and halved

2          oz.        each of as many of the following as are available: lamb’s lettuce, rocket, dandelion leaves, lettuce leaves, inner leaves or curly endive, thoroughly washed and dried

3-1/2   tablespoons olive oil

1          tablespoon white wine vinegar

Salt

Freshly ground black pepper

 

Preparation time:  12 – 15 minutes

Cooking time:         20 to 30 minutes

Oven:                       110 degrees Celsuis or 225 degrees Fahrenheit

 

This popular salad, called mesclun in Provence, was originally made with a mixture of tiny wild green leaves, gathered by the local country people and brought to the markets in sacks.  It is usually served as a first course in the restaurants of the region.

1.         Make the garlic croutons: dry the bread for 20 to 30 minutes in the preheated oven, and then rub each side with the cut garlic clove.  Cut the bread into small squares.

2.         Pile the salad leaves loosely in a bowl.  Combine the oil and vinegar and season to taste with salt and pepper.   Pour over the salad, toss well and mix in the croutons.   Serve immediately.

Soup Recipe – “Celery Soup”

“Celery Soup”

“A Culinary Guide to Herbs, Spices and Flavourings”

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

 

 

2          oz. butter

1          head celery, trimmed and chopped leaves reserved and finely chopped

1          medium carrot, scraped and sliced

1          medium potato, peeled and sliced

1 -1/4  pints hot chicken stock

Salt

Freshly ground black pepper

¼          pint single cream

 

Preparation time:        10 minutes, plus standing

Cooking time:              50 minutes

 

When using a head of celery, always keep the leaves for garnishes, or to add to salads.  They have a distinctive, pungent flavour.

1.         Melt the butter in a large saucepan.  Add the celery and fry over a gentle heat for 5 minutes.

2.         Add the carrot and potato and fry for a further 5 minutes, stirring once or twice.

3.         Pour in the stock, season to taste with salt and pepper and bring to the boil.  Lower the heat, half-cover the pan and simmer for 30 minutes.

4.         Remove the pan from the heat and leave to cool for 5 minutes.  Pass the vegetables with the liquid through a medium food mill, or work in a food processor or electric blender until smooth.

5.         Pour the puree into the rinsed-out pan and reheat gently.  Stir in the cream, taste and adjust the seasoning, then stir in the celery leaves.  Turn out the heat under the pan.  Cover the pan and leave to stand for 5 minutes before serving.

 

 

Recipe – “Tomato and Basil Salad”

 
“TOMATO AND BASIL SALAD”
“A Culinary Guide to Herbs, Spices and Flavorings”
By Arabella Boxer, Jocasta Innes, Charlotte Parry-Crooke and Lewis Esson
 
1-1/2         large ripe tomatoes, sliced
Freshly ground black pepper
1/2            teaspoon sugar
3                Tablespoons olive oil
1                Tablespoon white wine vinegar
2                Tablespoons fresh basil, cut into thin strips
1                sprig basil, to garnish
 
*Arrange the tomato slices neatly overlapping on a large flat serving dish.   Season with plenty of pepper and sprinkle over with the sugar.
**Combine the oil and vinegar and spoon evenly over the tomatoes.  Leave to stand for 1 hour.  Just before serving, scatter the basil over the tomatoes. 
Serve garnished with basil sprig.
Prep – 10 minutes

Recipe – “Cheese Muffins”

“CHEESE MUFFINS”
“A Culinary Guide to Herbs, Spices and Flavorings”
By Arabella Boxer, Jocasta Innes, Charlotte Parry-Crooke and Lewis Esson
 
12         oz. Plain flour
1            teaspoon cayenne pepper
1            teaspoon English mustard powder
4            teaspoons baking powder
1            Tablespoon chopped fresh parsley or chives
              Salt
              Freshly ground black pepper
2            eggs
6            fl., oz. Milk
4            oz. Mature cheddar cheese, grated
 
*Sift the flour into a mixing bowl with the cayenne, mustard powder, baking powder, parsley and salt and pepper.
**Make a well in the center and break in the eggs.   Using a wooden spoon gradually draw the flour into the eggs, beating all the time.  Gradually add the milk, beating well between each addition.  Stir in the cheese, to form a soft, sticky dough.
***Turn the dough on to a lightly floured board or surface and with floured hands shape into 2 inch rounds about 1/2 thick.
****Place on a lightly greased baking sheet and bake in a preheated hot oven for 10 to 15 minutes.  Serve immediately, split and buttered.
Prep – 15 minutes
Cooking – 15 minutes
Oven – 400 degrees Fahrenheit
Makes about 20 to 25

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