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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

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Preparation time:  20 – 25 minutes

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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.
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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This popular salad, called mesclun in Provence, was originally made with a mixture of tiny wild green leaves, gathered by the local country people and brought to the markets in sacks.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.

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

 

Dressing

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. 

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 – “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 – “Basil Muffins”

BASIL MUFFINS

“The Illustrated Herbal Encyclopedia” by Brenda Little

3        cups self raising flour

1/2    cup chopped basil leaves

1/4    cup chopped sun-dried tomatoes

2         Tbsp. Sugar

1          egg, beaten

1/4     cup olive oil

1 1/2  cup milk

Black pepper

*Beat oil, egg and milk together and pour gradually over mixed dry ingredients, stirring as you go.   The mixture must not be too wet – keep it on the dry side.

**Cook in well-greased muffin tins, 15 minutes at 400 degrees Fahrenheit (200 deg. Celsius).

Recipe – “Thyme and Pumpkin Damper”

THYME AND PUMPKIN DAMPER

“The Illustrated Herbal Encyclopedia” by Brenda Little

3     cups white self-raising flour

1      cup oat or barley bran

3      tsp.  Dried thyme

1     Tbsp. Fresh well-chopped parsley

1     tsp. Each salt and sugar

2 1/2   cups grated pumpkin (butternut)

1       cup mixed milk and water

1/2   cup olive oil

*Mix sift flour, then add dry ingredients.   Mix to a soft dough with the milk and oil.   Knead on a floured surface until smooth.   Handle lightly.

** Bake in a well-greased 8 ” inch casserole dish with a lid for an hour in a 400 degrees Fahrenheit ( 200 deg. Celsuis) oven.

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