Botanical Bath Flowers



Recipe – “Aioli (French Garlic Sauce)”

“Aioli (French Garlic Sauce)”

“A Culinary Guide to Herbs, Spices and Flavourings”

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


4          garlic cloves, peeled and chopped

2          egg yolks

pinch of salt

½         pint olive oil

1-1/2  tablespoons white wine vinegar


Preparation time:  20 – 25 minutes


This Provencal sauce is traditionally serves with poached chicken or fish, accompanies by a large platter of boiled vegetables.  It is also good with hard-boiled eggs, boiled potatoes, or a mixture of raw and cooked vegetables.  It should ideally, be made in a mortar and pestle, although a food processor may be used instead.

  1. Put the garlic in a mortar and pound with a pestle until reduced to a pulp, or crush the garlic, then pound it with back of a wooden spoon in a bowl. Add the egg yolks and continue to pound until thoroughly blended.
  2. Add the salt, then start to add the oil very gradually, drop by drop, beating constantly with a wooden spoon. Once half the oil is used up, add the remainder a little more quickly, in a slow trickle, beating constantly.
  3. When all the oil is absorbed, gradually add the vinegar, stirring constantly until well blended. Serve the Aioli in a bowl.

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 – “Herb and Flower Salad”

“Herb and Flower Salad”

“A Culinary Guide to Herbs, Spices and Flavourings”

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




1          round lettuce, crisp inner leaves only

8          sprigs chervil, torn into small pieces, or 8 leaves sorrel, cut into thin strips

1          handful nasturtium flowers, marigolds or primroses, divided into petals, or left whole




Freshly ground black pepper

½         tablespoon white wine vinegar

½         tablespoon lemon juice

3          tablespoons sunflower oil


Preparation time: 10 minutes


1.         Lay the whole lettuce leaves in a bowl and scatter the chervil or sorrel over.  Reserve a few nasturtiums, marigold or primroses for a garnish and scatter the rest over the salad.

2.         Mix the dressing: put salt and pepper in a small bowl and add vinegar and lemon juice.  Stir well, then add the oil and whisk until blended.  Just before serving, pour it over the salad and toss lightly.  Scatter the reserved flowers over the top before serving.


Salad recipe – “Turkish Mixed Salad”

“Turkish Mixed Salad”

“A Culinary Guide to Herbs, Spices and Flavourings”

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



2          oz. rocket, shredded

1          bunch spring onions, thinly sliced

½         cucumber, peeled and chopped

1          green pepper, seeded and chopped

8          oz. tomatoes, skinned, seeded and chopped

2          tablespoons chopped dill



1          tablespoon lemon juice

2-1/2   tablespoons olive oil


Preparation time:  15 minutes


1.         Pile the shredded rocket into a salad bowl, and scatter the remaining ingredients over it.

2.         Combine the dressing ingredients in a small jug and pour over the salad and mix thoroughly.   Serve with simple dishes of grilled meat or fish.

**Rocket is related to mustard family (annual), might be hard to find so use spinach.  Others names are: Italian rugola, ruchetta or roquette. 

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


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.



Wrapped Bouquet for soups

“Bouquet Garni” – 3 sprigs of parsley, 1 sprig of thyme, 1 bay leaf, wrapped (cheese cloth or muslin) and tied, sometimes celery is with this combination.  Remove after cooking soup.   Sometime fennel or garlic is also used.

     (Resource – “A Culinary Guide to Herbs, Spices and Flavourings”)

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

Soup Recipe – “Watercress and Ginger Consomme”

“Watercress and Ginger Consomme”

“A Culinary Guide to Herbs, Spices and Flavourings”

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



1          duck, pheasant or chicken carcass

1          onion, unpeeled and quartered

1          large leek, trimmed and halved

1          large carrot, scraped and halved

1          celery stick, halved

1          bay leaf

1          teaspoon salt

6          whole black peppercorns

1.5       litres (2-1/2 pints) cold water


To garnish

1-1/2   tablespoons finely chopped fresh ginger root

12        small sprigs watercress


Preparation time:        15 minutes

Cooking time:              3-1/4 hours, plus cooling and chilling overnight


The combination of watercress and ginger gives an unusual hot flavor to this soup.


1.         Put the carcass into a large saucepan with the onion, leek, carrot, celery, bay leaf, salt and peppercorns.  Pour in the water and bring slowly to the boil, skimming often.

2.         When the surface is clear of scum, cover the pan and simmer for 3 hours.  Strain and measure the liquid.  If necessary, return to the rinsed-out pan and boil rapidly to reduce to 1-1/2 pints.  Leave to cool.  Pour into a bowl, cover and chill in the refrigerator overnight.

3.         Remove all the fat from the surface of the soup.  To serve, reheat gently in a saucepan and taste and adjust the seasoning if necessary.   Bring to the boil and add the ginger.  Lower the heat and simmer for 30 seconds.  Serve garnished with watercress sprigs.


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