Botanical Bath Flowers



Recipe – “Sultana Scones”

“Sultana Scones”

“Food for Thought” – by Colour Library Books



10        oz. plain flour

1          tbsp. baking powder

Pinch salt

6          oz. butter or margarine

4          tbsps. Sugar

4          oz. sultanas

1          egg, beaten

2          tbsp. milk


Sift the flour, baking powder and salt into a large bowl or process once or twice in a food processor.  Rub in the butter or margarine until the mixture resembles fine breadcrumbs, or work in the food processor.


Stir in the sugar and sultanas by hand.  Add the egg and milk, mixing to a soft dough.  Turn out onto a floured surface and knead lightly until smooth.


Roll out to a thickness of 1 inch.  Cut into 2 inch rounds with a pastry cutter.  Transfer to a lightly oiled baking sheet and place in a preheated 400 degrees Fahrenheit oven for about 10 to 12 minutes.  Remove to a wire rack to cool slightly.  Serve warm.  – Makes 2 Dozen –


Recipe – “Mushroom Sauce”

“Mushroom Sauce”

“A Culinary Guide to Herbs, Spices and Flavourings”

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


12        oz. mushrooms, quartered

¾         chicken stock, heated

2          tablespoons chopped salad burnet, or 1 tablespoon chopped



Freshly ground black pepper

2-1/2  fl. oz. sour cream


Preparation time: 10 minutes

Cooking time:         20 minutes


  1. Put the mushrooms into a saucepan with the stock, and bring to the boil, then lower the heat and simmer for 10 minutes, half covered.
  2. Add the salad burnet and season to taste with salt and pepper. Simmer for a further 5 minutes, then stir in the soured cream (do not allow to boil, or the sauce will separate).
  3. Puree briefly in a food processor or electric blender, and serve hot, with a roast chicken or game.


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 – “Yogurt Sauce with Herbs”

“Yogurt Sauce with Herbs”

“A Culinary Guide to Herbs, Spices and Flavourings”

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



1          large garlic clove, peeled and crushed

pinch of salt

¼         pint plain unsweetened yogurt

freshly ground black pepper

½         tablespoon each chopped fresh tarragon, chervil, chives and parsley

½         tablespoon chopped fresh herbs, to garnish


Preparation time: 12 minutes, plus chilling


This sauce is subtly flavoured with the classic fines herbes mixture.

  1. Put the garlic into a bowl, add the salt and mash together with a fork, to make a paste. Gradually beat in the yogurt.
  2. Taste and adjust the seasoning, then stir in the herbs, cover and chill in the refrigerator for a least 1 hour. Serve the yogurt sauce with grilled lamb chops, chicken pieces, or fish steaks, or with baked stuffed vegetables, sprinkling over the chopped herbs for garnish just before serving.


Variation:  Instead of the mixed herbs, use 2 tablespoons chopped fresh mint, or 2 teaspoons dried mint, and 2 tablespoons grated cucumber.   Serve with roast or grilled lamb, or meatballs.

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 – “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 – “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


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.

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


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.

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