Botanical Bath Flowers


easy recipe

“Apple, Mint and cranberry cooler”

Apple, Mint and cranberry cooler

by “Herbal Teas” by Richard Craze


4          Tbsp. dried cranberries

2          sprigs fresh mint

1          apple, peeled and sliced

1-3/4  cups freshly boiled water


Put all the ingredients in a large tea pot, jug, or other container, and pour over the water.  Let stand for 1 hour.  Strain and chill before pouring over ice.


**With Alcohol – 1-1/2 Tbsp. cup grenadine and either 1 measure (1-1/2 Tbsp.) gin or vodka per glass.


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 – “Cheese Nuggets”

Cheese Nuggets
1/2    cup butter
1        cup all-purpose flour
2        cups grated sharp cheddar cheese
1/4    tsp. Cayenne pepper
Mix butter and flour together well.   Add cheese and work in well.   Shape into small marble-size balls.  Place on un-greased baking sheet.
Bake in 375 degree Fahrenheit for about 10 minutes.
Makes 36.

Recipe – “Devilled Eggs”

Devilled Eggs
6    eggs
Hard-boil the eggs and remove shells.   Cut eggs in half lengthwise and remove yolk.  Place yolks in a small bowl.
Mash yolks with a fork and add the following:
6    tblsps. Mayonnaise
1    tsp. Mustard
Salt and pepper to taste
When well blended, fill the cup like white of the egg.
1    tsp. Paprika
Sprinkle paprika on top of each egg

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


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


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.



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

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