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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.

 

“Herbs for Drying”

Herbs for Drying

“Traditional Home Book of Herbs” by Michael Janulewicz

 

Basil, Borage, Chervil, Tarragon, Rosemary, Mint, Dill, Chives,

Fennel, Lemon Balm, Sage, Salad burnet, Thyme, Bay

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”

Recipe – “Chilled Tomato Soup”

“Chilled Tomato Soup”

“A Culinary Guide to Herbs, Spices and Flavourings”

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

 

1          2 lb. tomatoes, skinned and quartered

1          pint cold chicken stock

Salt

Freshly ground black pepper

1-1/2   tablespoon tomato puree (optional)

3          tablespoons orange juice

3          tablespoons orange juice

3          tablespoons finely chopped fresh ginger root

 

To Garnish

1          bunch spring onions, cut into very tin 1 inch strips

2          tablespoons salad burnet leaves

 

Preparation time:        10 minutes, plus chilling

Cooking time:              35 minutes

 

The addition of orange juice and ginger lends extra zest to this beautifully colored soup which is best made in mid-summer when ripe fresh tomatoes are available.  Tomato puree should be added only if you feel the tomatoes used are lacking in flavour.

 

1.         Put the tomatoes into a large saucepan and pour in the stock.  – Season to taste with salt and pepper, and add the sugar.  Bring slowly to the boil, then lower the heat, half-cover the pan and simmer for 20 minutes.  Remove from the heat and leave to cool.

2.         Pass the tomatoes with the liquid and the tomato puree’(if using) through a medium food mill, or work briefly in a food processor or electric blender and strain through a coarse sieve.

3.         Pour the soup into a bowl and stir in the orange juice and ginger.  Cover and chill in the refrigerator for 4 to 6 hours or overnight.

4.         Prepare the garnish just before serving.  Pout the soup into chilled bowls, scatter the spring onions and salad burnet over the surface and serve.

 

Recipe – “Savory Beans”

“Savory Beans”

“A Culinary Guide to Herbs, Spices and Flavourings”

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

 

 

4            oz. dried cannelloni beans soaked for 2 to 3 hours, then drained

               salt

8             oz. shelled broad beans, fresh or frozen

2             Tablespoons olive oil

3             shallots, peeled and chopped

1              garlic clove, peeled and chopped (optional)

1-1/2     Tablespoons chopped fresh savory

                freshly ground black pepper

2             Tablespoons chopped fresh parsley

1              sprig fresh savory, to garnish

 

Preparation time:     15 minutes plus soaking

Cooking time:             45 to 60 minutes

 

1.  Put the cannelloni beans into a large saucepan and pour in fresh cold water to cover.  Bring to the boil, then lower the heat and simmer for 30 minutes.  Season with salt, and then cook for further 15 minutes or until tender.

2.  Meanwhile cook the French beans and broad beans in separate saucepans of slightly salted boiling water for 4 to 5 minutes or until just tender, then drain.

3.  Heat the oil in a frying pan, add the shallots and fry over a gentle heat for about 10 minutes until soft and golden.  Stir in the garlic, if using, and the savory, and fry for a further 2 minutes, stirring constantly.

4.  Drain the cannelloni beans and turn them into a warmed serving bowl.  Stir in the French beans and the broad beans and season to taste with salt and pepper.  Add the shallots, savory, garlic and fresh parsley and stir well to mix.  Garnish with a sprig of savory, and serve immediately with plainly grilled meat or poultry.

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

————————————————————————————————————

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.

Herbal, gardening, butterflies

Garden butterflies and herbs
 
Planting any of these plants:
Soapwort, Rosemary, Marjoram, Catmint, Lavender, Thyme, Marsh mallow, Beebalm
 
Will attract butterflies…..
 
Herbs for lovely Bees
 
Borage, Comfrey, Hyssop, Bergamot, Catmint, Lemon Balm, Marjoram, Rosemary, Savory, Woad, Thyme, Mint.
 
Warding off Deer and Rabbits from your garden
 
Use Artemesia
 
Grey Foliage as a attracted foliage with all your colorful flowering herbs and flowers.
 
— Curry plant, Lavender, Mint, Southernwood, Wormwood, Sage, Cotton Lavender and Thyme.
 
Reference:

“Traditional Home Book of Herbs” by Michael Janulewicz

“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.

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