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

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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

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The fresh, aromatic herbs blend nicely with all other ingredients to make a great dressing that you can use on cold meats or pasta salad.

1 1/4 cups olive oil,

3 egg yolks,

1 tablespoon Dijon mustard,

1 tablespoon white wine vinegar,

2 cloves garlic,

8 tablespoons fresh basil leaves,

4 tablespoons fresh parsley leaves,

3 tablespoons grated Parmesan cheese,

salt and freshly ground pepper.

Blend egg yolks, mustard, vinegar and garlic in a food processor until smooth. Keep the food processor running and slowly add the oil in a continuous stream until mayonnaise becomes nice and thick. Add salt and pepper to taste. Next add parsley, basil and Parmesan cheese and blend until smooth.

everythyng herbal at herb-garden world

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