Search

Botanical Bath Flowers

Tag

vegetarian

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

 

Dressing

Salt

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

 

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. 

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

Salt

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.

 

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 – “Shallot in Dill Sauce”

“Shallots in Dill Sauce”

“A Culinary Guide to Herbs, Spices and Flavourings”

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

 

12 oz.  shallots, peeled and left whole

¾          pint chicken stock

               salt

               freshly ground black pepper

1 oz.     butter

1            Tablespoon plain flour

2-1/4   fl. ounce single cream

2            Tablespoon chopped fresh dill

               sprigs of fresh dill, to garnish

 

Preparation time:     25 minutes

Cooking time:           40 minutes

 

1.         Put the shallots into a small saucepan and pour in the stock to cover.  Season lightly with salt and pepper and bring to the boil.  Lower the heat and simmer gently, half-covered, for 15 to 30 minutes, or until the shallots are tender when pierced with a fine skewer.   Drain, reserving the stock, transfer the shallots to a warmed serving dish and keep warm.

2.         Measure out ¼ pint of the stock.  Melt the butter in the rinsed out pan and stir in the flour.  Cook for 1 minute, stirring, remove from the heat and gradually stir in the stock.  Return to the heat and bring to the boil, stirring, then lower the heat and simmer for 3 minutes, stirring from time to time.

3.         Stir in the cream and heat through gently without boiling.  Stir in the chopped dill and pour the sauce over the shallots.  Garnish with sprigs of fresh dill and serve immediately, with one or two other vegetables, as an accompaniment to poultry, game, veal or fish dishes.

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.

Blog at WordPress.com.

Up ↑

The Homemaker's Life - A Creative Lifestyle Blog

''Who can find a virtuous woman? For her price is far above rubies'' -Proverbs 31:10 KJV

Wish for 30s

Diary of a Literature, Nature and Istanbul Lover

THE MEDITERRANEAN MICROWAVE

Original and Adapted Dinner Entrees by Celia Hales

SANDMAN SAYS

Hotel Industry news as seen through the eyes of The Sandman Hotel Group

Concierge Librarian

Social Media Management|Social Media Training|Blogging Consultation

amaryllis log

create something

Y&Y Decor

Interior designs by Tiffany Brooks

ice cream magazine

................... for lovers of ice cream. Your free on line magazine for sweet frozen treats. Recipes, inspiration, artisanal ideas for your delectation.

Hungrycookie

Food And Travel

anthropogen

: of, relating to, or resulting from the influence of human beings on nature

Cooking without Limits

Food Photography & Recipes

My Foray Into Food Storage

A regular gal learning about Food Storage, Home Cooking, Canning, Gardening, and more!

Butterfly Botanical Baths

Relax, Refreshing, Rejuvenate

Global Art Junkie

A curated serving of the visual arts

sarahgoodreau

things and not things.

New American Paintings/Blog

Juried Exhibitions-in-Print