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Pesto

Saturday, January 1, 2005 at 09:20PM
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Ingredients

2 cups fresh basil leaves, packed
1/4 cup grated Parmesan cheese
1/2 cup Olive oil
3 tablespoons pine nuts or walnuts
3 garlic cloves, finely minced

Cooking Instructions

  1. Place basil leaves in small batches in food processor and whip until well chopped (do about 3/4 cup at a time). Add about 1/3 the nuts and garlic, blend again.
  2. Add about 1/3 of the Parmesan cheese; blend while slowly adding about 1/3 of the olive oil, stopping to scrape down sides of container.
  3. Process basil pesto until it forms a thick smooth paste. Repeat until all ingredients are used, mix all batches together well. Serve over pasta. Basil pesto keeps in refrigerator one week, or freeze for a few months.

Herbs - Tips

Saturday, January 1, 2005 at 09:20PM
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Basil

Stir into chopped fresh tomatoes with a dash of olive oil for a delicious bruschetta topping.
Sprinkle over pizzas, roasted vegetables or tomato soup.
Add to tomato sauces for pasta.
Mix with olive oil, tomato purée and garlic to make a salad dressing.
Bake whole baby courgettes in olive oil, chopped tomato and Basil.

Chives

Add Chives to cooked dishes at the last minute to preserve their delicate flavour.
Stir into mashed potato with a little butter and grated cheese.
Stir into cheese sauce at the end of cooking for a delicate flavour.
Sprinkle onto scrambled eggs, omelettes, quiches and potato salad.
Sprinkle over salads and soups as a great garnish.
Stir into soured cream for a tasy dip.

Coriander

Stir into chopped tomatoes with a little lemon juice and garlic for a refreshing salsa.
Great in Mexican dishes such as chilli con carne.
For an Indian raita, stir chopped or grated cucumber, Coriander Leaf, salt and pepper into natural yoghurt.
For a Thai style dressing mix warm creamed coconut with lemon juice and stir in Coriander Leaf, Crushed Chillies and chopped spring onions.
Stir Coriander Leaf, Parsley, fresh green chillies, Garlic and onion into cooked rice to make Mexican arroz verde.
Add Coriander Leaf to breads, stuffings and sauces and sprinkle over spicy or creamy dishes at the end of cooking.

Dill

Stir into a white sauce before serving.
Sprinkle over fish with some lemon juice before grilling.
Stir through cooked new potatoes or carrots with a knob of butter.
Mix with olive oil, vinegar, mustard and honey as a dressing for salmon.
Use Dill as a refreshing alternative to parsley in omelettes, quiches and salads.

Marjoram & Oregano

Add to cream, white wine, stock and chopped onion for a creamy herb sauce for chicken or pork.
Sprinkle olive oil, lemon juice, salt and Marjoram over chicken or lamb before roasting or grilling.
Sprinkle onto roasted vegetables.

Mint

Mix with vinegar and a little sugar to make mint sauce for roast lamb.
Sprinkle onto peas and new potatoes, together with a knob of butter.
Stir into cooked couscous with olive oil, lemon juice, salt and pepper.
Sprinkle Mint onto green salads.
Add to yoghurt with diced cucumber for a refreshing raita dip.

Parsley

Combine with breadcrumbs, grated cheese and garlic, then spoon into flat mushrooms, drizzle with olive oil and bake until golden.
Mix with butter and lemon juice, then stir into cooked vegetables and new potatoes.
Stir into white sauce just before serving.
Stir fry carrots in a little butter and add garlic and Parsley.
Delicious with fish.
Sauté mushrooms in butter, garlic and a good tablespoon of Parsley.

Rosemary

Sprinkle onto lamb or pork before roasting.
Sprinkle onto potatoes and parsnips before roasting.
Make a rich red wine, orange and Rosemary gravy for lamb or duck.
Sprinkle Rosemary over barbecue coals for an aromatic smoky flavour.
Rosemary makes a fresh and flavoursome marinade for meats and oily fish together with olive oil, Garlic and lemon juice.

Sage

Add to finely diced apple and minced pork for tasty meatballs.
Add to apple sauce for more flavour.
Mix with breadcrumbs, chopped onion and butter for a really tasty stuffing.
Sprinkle over pork or chicken before roasting.
Combine with grated cheese and breadcrumbs as a topping for grilled fish.
Add to sausage and leek casserole for extra flavour

Tarragon

Make quick sauces for chicken, fish or pasta by stirring into cream and white wine or into savoury white sauce.
Stir into creamy chicken or turkey soup.
Sprinkle over glazed carrots for a distinctive flavour.
Sprinkle into omelettes or salads.

Thyme

Combine with grated lemon zest, crushed garlic and butter, then spread over chicken breasts and wrap in Parma ham before cooking.
Add to casseroles and stews, such as Irish stew or Lancashire hotpot, for a warm, aromatic flavour.
Sprinkle over roasted vegetables or potatoes.
Marinate chicken or fish in olive oil, lemon juice and Thyme before grilling.

Baked Spaghetti Squash with Feta

Thursday, October 9, 2008 at 04:15PM
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Ingredients

* 1 spaghetti squash, halved lengthwise and seeded
* 2 tablespoons olive oil
* 1 onion, chopped
* 1 clove garlic, minced
* 280g (10 oz) chopped tomatoes
* 110g (4 oz) feta, crumbled
* 3 tablespoons sliced black olives
* 2 tablespoons chopped fresh basil

Cooking Instructions

1. Preheat oven to 180 C / Gas mark 4. Lightly grease a baking tray.
2. Place spaghetti squash cut sides down on the prepared baking tray, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.
3. Meanwhile, heat oil in a frying pan over medium heat. Sauté onion in oil until tender. Add garlic, and sauté for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.
4. Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sautéed vegetables, feta, olives, and basil. Serve warm.

Stuffed Coutgette Flowers

Saturday, January 1, 2005 at 09:20PM
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Ingredients

150ml balsamic vinegar
12 courgette flowers, attached to courgettes
groundnut oil, for deep frying

For the stuffing:
250g ricotta cheese
2 basil leaves, shredded
squeeze of lemon juice
50g freshly grated Parmesan cheese
salt and fresh ground black pepper

For the batter:
100g plain flour, plus extra for dusting
120ml fizzy mineral water

Cooking Instructions

Pour the balsamic vinegar into a small saucepan and boil for a few minutes until reduced to a syrupy consistency. Set aside.

Mix together the ricotta, shredded basil leaves, lemon juice and Parmesan. Season with salt and pepper.

Trim the courgette flowers from the courgettes and shake free of any insects. Slice the courgettes in half lengthways and set aside. Carefully open the flowers and filll them with the ricotta mix. Be gentle as they are very delicate. I ended up using my fingers as even the smalles spoon i had - a tiny coffee spoon from home, proved not to be the best tool.Perhaps experience makes it better. Twist the end of the flower to keep the stuffing in place. To make the batter pour the water into a shallow dish and gradually whisk the flour through a sieve, making sure there are no lumps. The batter should have the consistency of thick pouring cream.

Pour enough oil into a high-sided frying pan to come to a level of about 3cm. Heat until very hot but not smoking. Roll the stuffed flowers and courgette halves in flour. Working in small batches, quickly dip them in the batter, swirling to coat, and then into the pan. Deep-fry for 1-2 minutes until the batter is crisp and golden. Put them on a dish lined with kitchen towel to drain the excess fat - if any. Place in a warm serving dish, sprinkle with grated Parmesan and drizzle with the balsamic vinegar.

Heat the oven - 200oC. Line a baking dish with greaseproof paper and set aside.

Cut the fish in small pieces, put salt and pepper, and roll each one of them with strips of courgette flowers. You might need to use a tooth pick to keep the strips well attached to the fish. Put the pieces on a baking tray and drizzle with olive oil. Roast for aproximately 5 minutes. Let them reset for a couple of minutes before serving. 

Ratatouille

Saturday, January 1, 2005 at 09:20PM
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Ingredients

2 large aubergines
3 medium courgettes
2 medium onions
2 red or green peppers
4 large tomatoes, or 1 x 14 oz (400 g) tin Italian tomatoes, well drained
2 cloves garlic, crushed
4 tablespoons olive oil
1 level tablespoon roughly torn fresh basil
salt and freshly milled black pepper

Cooking Instructions

Begin by wiping the aubergines and cutting them into 1 inch (2.5 cm) slices, then cut each slice in half; the courgettes should be wiped as well and cut into 1 inch (2.5 cm) slices. Now put the whole lot into a colander, sprinkle generously with salt, press them down with a suitably sized plate and put weights (or other heavy objects) on top of the plate. Let them stand for about 1 hour ? the salt will draw out any bitterness along with excess moisture.

Meanwhile chop up the onion roughly, deseed and core the peppers and chop these up too. Skin the tomatoes (plunging them into boiling water for a couple of minutes is the best way to loosen the skins), then quarter them, take out the seeds and roughly chop the flesh.

To cook the ratatouille, gently fry the onions and garlic in the oil in a large saucepan for a good 10 minutes, then add the peppers. Dry the pieces of courgette and aubergine in kitchen paper, then add them to the saucepan. Next add the basil and seasoning of salt and pepper, stir once really well, then simmer very gently, covered, for 30 minutes. After that time add the tomato flesh, taste to check the seasoning and cook for a further 15 minutes with the lid off. 

Jerusalem Artichoke with Tomato Sauce

Saturday, January 1, 2005 at 09:20PM
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Ingredients

For the artichokes
150g/5½oz Jerusalem artichokes
30ml/1fl oz white wine
For the tomato sauce
1 tbsp olive
1 tbsp duck fat
½ shallot, chopped
100g/3½oz cherry tomatoes, chopped
100ml/3½fl oz white wine
salt and freshly ground black pepper
basil leaf, to garnish

Cooking Instructions

  1. For the artichoke, bring some water to the boil in a saucepan, and add the artichokes. Cook for approximately 5 mins, drain and when cooled enough peel the artichokes.
  2. Add the white wine to a saucepan, add the artichokes and cook for 5 minutes or until cooked, then drain and set aside.
  3. For the tomato sauce, in a frying pan, heat the oil and duck fat for one minute, then add the shallot and cook until softened.
  4. Add the tomatoes to the frying pan and cook down for 3-4 minutes, until softened. Add the white wine and reduce until thickened.
  5. To serve, place the artichokes into a bowl and pour the sauce over. Season, to taste with salt and freshly ground black pepper and garnish with the basil leaf.

Insalata Tricolore

Friday, July 23, 2010 at 09:32AM
Filed in: Diary Recipes
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Ingredients

* 1 large ripe beefsteak tomato, cut into 6 slices or several smaller ones
*  handful of basil Leaves (you can also use avocado slices)
* 1 large ball of fresh mozzarella cheese, sliced
* extra virgin olive oil, for drizzling
* balsamic vinegar
* coarse sea salt
* freshly ground pepper

Method

Arrange tomato slices on a serving platter.
Lay basil leaves on top of each tomato
Top with fresh mozzarella slice.
Drizzle olive oil, then balsamic vinegar over the top.
Season with salt and pepper.

Serve with warm bread for example Emma's Olive Bread or Ciabatta

Piedmont Roasted Peppers

Saturday, January 1, 2005 at 09:20PM
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Ingredients

4 large red peppers
4 medium tomatoes
8 tinned anchovy fillets, drained
2 cloves garlic
8 dessertspoons Italian extra virgin olive oil
freshly milled black pepper

Cooking Instructions

Begin by cutting the peppers in half and removing the seeds but leaving the stalks intact (they're not edible but they do look attractive and they help the pepper halves to keep their shape). Lay the pepper halves in the lightly oiled roasting tray. Now put the tomatoes in a bowl and pour boiling water over them. Leave them for 1 minute, then drain them and slip the skins off, using a cloth to protect your hands. Then cut the tomatoes into quarters and place two quarters in each pepper half.

After that, snip one anchovy fillet per pepper half into rough pieces and add to the tomatoes. Peel the garlic cloves, slice them thinly and divide the slices equally among the tomatoes and anchovies. Now spoon 1 dessertspoon of olive oil into each pepper, season with freshly milled pepper (but no salt because of the anchovies) and place the tray on a high shelf in the oven for the peppers to roast for 50 minutes to 1 hour.

Then transfer the cooked peppers to a serving dish, with all the precious juices poured over, and garnish with a few scattered basil leaves. These do need good bread to go with them as the juices are sublime ? focaccia would be perfect. 

Lettuce Soup

Saturday, January 1, 2005 at 09:20PM
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Ingredients

50g Butter
8 Spring onions, trimmed and chopped
6 small butterhead lettuces
800ml chicken stock, or half milk, half stock
small bunches soft herbs, (mint, basil and chervil)
good squeeze lemon juice
2 tbsp double cream

Cooking Instructions

  1. Melt the butter in a heavy bottomed saucepan and sweat the spring onions for about 5 minutes, until completely soft.
  2. Trim the base off each lettuce then slice or tear it and add it to the buttery onions. Heat the lettuce until it wilts and softens in its juices.
  3. Add the herbs and warm stock. Season and blend to a smooth soup using a stick blender or in a food processor. Taste and add lemon juice, seasoning and add the cream if you want to use it.
  4. Serve either hot or cold.

Serves: 4

How to Dry Herbs

Thursday, August 20, 2009 at 10:51AM
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Whether you grow your own herbs, or bought more from the market than you can use at one time,
drying herbs can be an easy and practical way to store them for later use.  

Below is a list of many common herbs that can be air dried using the following simple instructions.

Harvesting
There are a wide variety of herbs that can be dried, and of course they all have different recommended stages at which they should be harvested. To make it easy for you, a chart that shows this information is available by clicking on How to Harvest Herbs

Using a very sharp knife or garden scissors cut your stems.  Do not pick them as it will cause bruising on the stem and a place for decomposition to start.  Leave an extra inch or two at the bottom of your herbs for bundling. Harvest your herbs in the late morning when all the dew has had a chance to dry. This helps to prevent mildew. Visually inspect the herbs.  Remove any bugs or damaged leaves or flowers with your sharp knife before drying.

Bundling

Open Method
Using a rubber band near the cut end of the herbs, gather 5 to 7 stalks together and attach together. You want your bundled end to be very secure as stalks shrink during the drying process. Yet you want the other end loose enough to ensure air flow through out the bundle.
*Note:  Green Onions and Garlic are hung by the tops with the bulbs hanging down.  The tops can be braided together for hanging.

Anise
Basil
Bay Leaves
Celery Leaves
Chervil
Chili Peppers
Chives
Cumin
Dill
Fennel
File Powder (Sassafras)
Garlic
Green Onions
Marjoram
Mint
Oregano
Parsley
Rosemary
Sage
Savory
Tarragon
Thyme

Drying
Hang your herbs by the rubber band or string onto your drying rack. Drying times vary from a few days to a couple weeks.  You will know your herbs are dry when they crumble easily.

Locate your drying rack in a dark warm room, garage or walk in closet.  Or you may place your herbs in a covered porch or patio if herbs are bundled in paper bags even out side under a shade tree will work if you are willing to bring them inside every evening.  Your goal is to keep herbs out of direct sunlight yet in a place with good air circulation.

Your herbs are dry when the leave easily crumble.  

Seeds will be released during the drying process place newspaper under your drying rack to keep seeds off the floor and to make gathering easier for next years garden.  

If you dried your herbs by the bag method your seeds should be already collected for you in the bottom of the bag. Simply cut the sides off your bag where the wholes begin. Fold the bottom of your bag together.  Tape your bag closed and label your bag for easy storage and planting next spring.

Storing
Store your herbs in small glass jars with tight fitting lids.  Keep the jars out of the light, away from heat and out of your refrigerator.

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