Botanical Bath Flowers



Recipe – “Snowballs”


“Quick & Easy Cookies” by Myra Street



8          oz. white chocolate chopped

¼         cup butter

4          tsp. brandy

2/3        cup Graham cracker crumbs

3          tbsp. shredded coconut

¼         cup ready-to-eat dried apricots, finely chopped

¼         cup candied cherries, finely chopped

an extra 3 tbsp. shredded coconut for rolling


  1. Put the chocolate, butter and brandy in a heatproof bowl. Place over a pan of hot water, stirring occasionally, until melted.


  1. Stir the cracker crumbs, coconut, apricots and cherries into the melted mixture. Leave until slightly firm.


  1. Roll the mixture into 18 balls about the size of walnuts, then roll in extra coconut to coat.


  1. Refrigerate for about 2 hours until firmly set.

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


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


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 – “Carrot Soup”

“Carrot Soup”

“Fare for Friends –Cookbook”



1/3                   cup butter

½                     cup onion, chopped

2                      cups carrots, thinly sliced

¼                     cup long grain rice, uncooked

3                      cups chicken stock or 3 chicken bouillon cubes dissolved in 3 cups boiling water

½                     teaspoon salt

1                      teaspoon curry powder

2                      cups milk



In a medium saucepan, saute’ onions in butter until translucent.  Add carrots and rice; toss until well coated.  Add curry and chicken stock.  Simmer until carrots are tender and rice is cooked.   Add salt, Puree, fine or coarse, 1/3 at a time in the blender or food processor.   Return to pan, add milk and heat gently.  Do not boil.   Serves 6.

Recipe – “Curried Broccoli Soup”

“Curried Broccoli Soup”

“Fare for Friends –Cookbook”



3              tablespoons butter

½             cup celery, chopped

¼             cup onions, chopped

1              bunch broccoli, chopped

½             cup chicken broth

1              cup milk

1              cup 18 % cream

1              teaspoon salt

¼             teaspoon white pepper

¼             teaspoon curry powder – or to taste



Cook onions and celery slowly in butter for about 5 minutes.  Do not brown.  Add broth and broccoli and simmer until tender.  Puree in blender or food processor.  Return to pan and add remaining ingredients.  Heat gently and serve.  Can be made in advance and reheated carefully.   Serves 6.

Recipe – “Corn Chowder”

“Corn Chowder”

“Fare for Friends –Cookbook”


1-1/2               cups potatoes, peeled and diced

½                     cup water

6                      slices bacon, fried and chopped

½                     cup onion, chopped

¼                     cup green pepper, chopped

1                      tablespoon butter

2                      cups creamed corn

1                      can (12 oz.) corn niblets

1                      can (10 z.) mushroom soup

salt and pepper to taste

½                     teaspoon curry

4                      cups whole milk or 10 % cream


Cook potatoes in ½ cup water until tender.  Drain.  Saute’ onion and green pepper in butter until soft.  In large pot, combine all ingredients except the bacon.   Heat thoroughly.  Serve with bacon on top.

Serves 8.

Recipe – “Shallot in Dill Sauce”

“Shallots in Dill Sauce”

“A Culinary Guide to Herbs, Spices and Flavourings”

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


12 oz.  shallots, peeled and left whole

¾          pint chicken stock


               freshly ground black pepper

1 oz.     butter

1            Tablespoon plain flour

2-1/4   fl. ounce single cream

2            Tablespoon chopped fresh dill

               sprigs of fresh dill, to garnish


Preparation time:     25 minutes

Cooking time:           40 minutes


1.         Put the shallots into a small saucepan and pour in the stock to cover.  Season lightly with salt and pepper and bring to the boil.  Lower the heat and simmer gently, half-covered, for 15 to 30 minutes, or until the shallots are tender when pierced with a fine skewer.   Drain, reserving the stock, transfer the shallots to a warmed serving dish and keep warm.

2.         Measure out ¼ pint of the stock.  Melt the butter in the rinsed out pan and stir in the flour.  Cook for 1 minute, stirring, remove from the heat and gradually stir in the stock.  Return to the heat and bring to the boil, stirring, then lower the heat and simmer for 3 minutes, stirring from time to time.

3.         Stir in the cream and heat through gently without boiling.  Stir in the chopped dill and pour the sauce over the shallots.  Garnish with sprigs of fresh dill and serve immediately, with one or two other vegetables, as an accompaniment to poultry, game, veal or fish dishes.

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