Basil Pesto
This is my favorite pesto recipe.
1 1/2 cups fresh basil leaves
3 tablespoons olive oil
3 tablespoons vinegar
3 tablespoons pine nuts
3 cloves chopped garlic
1/4 teaspoon ground pepper
1/2 teaspoon salt
1/2 cup chopped parsley
1/4 cup chopped chives
1 cup Parmesan cheese.
Place In a food processor pine nuts, garlic, salt, pepper, oil and vinegar. Add fresh herbs and blend until smooth and creamy. Pour the mixture into a bowl and stir in the Parmesan cheese. Add pesto and stir into freshly cooked pasta with a little melted butter if desired.
everythyng herbal at herb-garden world
Serve with smoked salmon
100g black mustard seed
50g white mustard seed
600ml water
100g English mustard powder
200ml cider vinegar 1 teaspoon salt
1 teaspoon turmeric
60g chopped dill.
Place mustard seeds in a glass bowl and add water, cider vinegar, salt and turmeric. Mix well. Place the bowl over a saucepan of water but without the bowl touching the water. Heat the water on a low heat and gently cook the mixture for 3 1/2 hours but do not allow it to boil or the mustard will become bitter. Once cooked, let it cool and add in the chopped dill. Cover and keep in the refrigerator. This is delicious herb mustard that goes well with smoked salmon.
everythyng herbal at herb-garden world
Serves 6
Great herb-flavored recipe
12 chicken legs
125g butter
4 cloves garlic, crashed
1 teaspoon dried parsley
1 teaspoon dried marjoram
1 teaspoon dried chives
1/2 teaspoon ground turmeric
2 small fresh springs rosemary
salt
pepper.
Soften butter in a saucepan and add garlic, parsley, marjoram, rosemary, turmeric and stir to mix well. Spread some over both sides of each chicken leg. Put into a baking dish, sprinkle with salt and pepper, add the rosemary springs and bake for 50 minutes or until tender, basting occasionally with the juices in the pan. Serve hot with vegetables
everythyng herbal at herb-garden world
This is an excellent combination. Cakes could be served as a light meal. It makes 12 cakes.
2 cups or 225g self-raising flour,
3 tbsp softened butter,
1/4 tsp of salt,
2 tbsp finely chopped fresh dill,
3-4 tbsp milk,
1 cup freshly made mashed potato.
Preheat the oven to 220 C or 450 F. Sift the flour into a bowl, and add salt, butter and dill. Mix in the mashed potato and add enough milk to make soft but pliable dough. On a well floured surface roll out the dough into a fairly thin sheet. Cut into rounds with a 7.5 cm cutter. Place the cakes in a greased tray, and bake for 25 minutes or until risen and golden.
everythyng herbal at herb-garden world
Many of the common herbs grown in the home garden have edible flowers including chives, nasturtiums, borage, calendula, coriander, angelica and basil. However, there are many other plants that are not normally considered herbs that also have edible delicious flowers. They flowers can be used for decoration or as an addition to brighten up salads. It does make good sense therefore to include them in legitimate herb gardens.
Some of my favorites include: malvas, yucca, violets calendulas, and carnations, roses, and squash blossoms. When using flower as an edible garnish you must treat them the same as you would with any salad ingredients. You must wash them first and chemicals for pest control must be avoided. Not all flowers are edible. Many may taste bad and several are poisonous. Eat flowers only if you are certain they are edible or get a good reference book. The pollen of composite flowers is allergenic and may cause allergic reactions in sensitive individuals.
everythyng herbal at herb-garden world