Home-Brew Recipes

Posts Tagged ‘herbs’

Have your kids come home very tired after a busy Monday? Well then! Make them energetic and happy with your tasty instant pulav! Just as its name suggests, you could make this pulav in minutes and satiate their instant hunger! Heat some oil in the frying pan and fry a little of cinnamon, cloves, cardamom. Now add vegetables like, beans, carrot, green peas, turnip, potato, onion all of them finely chopped and finally ginger-garlic paste.

Once these contents are all completely cooked, add two teaspoons each of turmeric powder, chili powder and salt for taste along with green chilies. Now boil the vegetables in the cooker and mix it well with two cups of cooked basmati rice. Finally garnish with coriander and mint leaves and serve hot!

There is no better way of expressing your emotions than creating a special meal for two, and the ideas below show that you don’t have to spend a fortune in order to impress.

Salmon Baked With Potatoes & Thyme: Succulent salmon fillets are served on a bed of braised, thinly sliced potatoes and onions are garnished with thyme in this simple yet stunning all-in-one dish.

Mixed Green Leaf & Fresh Herb Salad: Fresh, light and crisp, this simple salad, dressed with a light vinaigrette, makes the ideal accompaniment to the delicate flavor of the salmon and the flavorsome potatoes and onions.

Served with chunks of crusty bread to mop up the sauce, and a green salad, this simple dish is all you need for a tasty, satisfying meal. Whole mackerel and anchovies can also be cooked and prepared the same way.

Ingredients:

8 – scaled, gutted and thoroughly washed large sardines, 6-8 – fresh thyme sprigs, juice of ½ lemon, 4 – garlic cloves smashed flat, 1 – bunch of fresh purple or green basil, lemon wedges to serve, 14 oz cans chopped tomatoes drained of juice, 60-75 ml – olive oil, 5ml – sugar, salt and ground black pepper to taste.

Preparation Method:

1. Preheat the oven to 180^o  C. Lay the prepared sardines side by side in a shallow, over proof dish, place a sprig of fresh thyme between each one and squeeze the lemon juice over them.
2. In a large bowl, mix the drained tomatoes, olive oil, smashed garlic and sugar. Season to taste with salt and pepper and stir in most of the fresh purple or green basil leaves, then tip the mixture over the sardines.
3. Put the dish in the preheated oven and bake, uncovered, for 25 minutes. Sprinkle the remaining basil leaves over the top and serve hot, with lemon wedges for squeezing.

This is the perfect main-course lasagna for vegetarians. Adding dried porcini to fresh chestnut mushroom intensifies the flavor. The dish can be made in advance and then simplify reheated in the oven when you want to eat it. Serve with warm bread to mop up the delicious juices.

Ingredients:

15g – porcini mushroom, ½ cup – hot water, 1- chopped onion, 1 – chopped carrot, 1 – chopped celery stick, ¼ cup – butter, 450g – thinly sliced courgettes, 1 – finely chopped onion, 2 – crushed garlic cloves, 50g – freshly grated grano padano cheese, oregano leaves to garnish, 40g – butter, 900ml – milk, 60ml – olive oil, salt and ground black pepper to taste, 14oz cans chopped tomatoes, 15ml – tomato puree, 1 tsp – sugar, 1 tsp – dried basil, 40 g – plain flour and 8 – non-pre-cook lasagna sheets.

Preparation Method:

1. Take the fried porcini mushrooms in a basin. Pour over the hot water and leave to marinate for half an hour.
2.  On the other hand, cut the mushrooms into small pieces.
3. To make the tomato sauce, heat 30ml olive oil in a pan, add the vegetable and fry until softened. Place in a food processor with the tomatoes, tomato puree, sugar, dried basil, porcini and soaking liquid and blend to a puree. Preheat the oven to 190^o C.
4. For the lasagna, heat the remaining olive oil and half the butter in a pan. Add half the courgette slices and cook over a medium heat for 8 minutes, until lightly colored on both sides. Remove from the pan with a slotted spoon and transfer to a bowl. Repeat with the remaining courgettes.
5. Allow the remaining butter to melt in heat and cook the onions for few minutes, stirring. Add the chestnut mushrooms, chopped porcini and garlic and cook for 8 minutes. Add to the courgettes.
6. For the white sauce, butter should be melted in a saucepan, then add flour and cook, stirring for only 1 minute. Gradually whisk in the milk, the bring to the boil and cook, stirring until the sauce is smooth and thick. Also, add salt and pepper for more taste.
7. Ladle half of the tomato sauce into a shallow ovenproof dish and spread out to cover the base. Add half the vegetable mixture, spreading it evenly. Top with about one-third of the white sauce, then about half the lasagna sheets, breaking them to fit the dish. Repeat these layers, then top with the remaining white sauce and sprinkle with grated grano padano cheese.
8. Bake in the oven for half an hour, until the top is bubbling and golden and the lasagne is tender. Garnish with the sprinkling of fresh oregano leaves.

This noodle dish combines soft, boiled noodles with crisp deep-fried ones and add a range of Thai sweet, hot and sour flavors.

Ingredients:

250ml – coconut cream, 15ml – magic paste, 1 tsp – Thai red curry paste, 450g – chicken thigh meat chopped into small pieces, 2 – red peppers seeded and finely diced, 2 – pickled garlic cloves, small bunch of fresh coriander, 2 – limes cut into wedges, 30ml – dark soy sauce, 400ml – chicken or vegetable stock, vegetable oil for deep-frying, 90g – fine dried rice noodles and 90g – fresh or dried rice noodles.

Preparation Method:

1. Pour the coconut cream into a large frying pan, bring to the boil and boil, stirring frequently, for 8minutes, until the milk separates and an oily sheen appears on the surface, Add the magic paste and red curry paste and cook, stirring constantly, for 3 seconds until fragrant.
2. Add the chicken and toss over the heat until sealed on all sides. Stir in the soy sauce and peppers and stir-fry for 3 minutes. Pour in the stock. Bring to the boil, then lower the heat and simmer for 15 minutes, until the chicken is fully cooked.
3. Meanwhile, make the garnish. Heat the oil in a pan to 180^o C or until the cube of breed, added to the oil, brown in 15 seconds. Break all the fine dried noodles in half, then divide them into 4 portions. Add one portion at a time to the hot oil. They will puff up on contact. As soon as they are crisp, lift the noodles out with a slotted spoon and drain on kitchen paper.
4. Bring a large pan of water to the boil and cook the fresh or dried noodles until tender, following the instructions on the packet. Drain well; divide among 4 warmed individual dishes, then spoon the curry sauce over them.
5. Tp each portion with fried noodles. Sprinkle with the pickled garlic and coriander and serve with lime wedges for squeezing.

Made with the freshest of seasonal ingredients, this classic Provencal salad makes a simple yet unbeatable summer dish. Serve with warm country-style bread for a nutritious and sustaining main meal.

Ingredients:

115g – trimmed green beans, 115 g – mixed salad leaves, ½ small cucumber, 4 – ripe tomatoes, 50 g – drained anchovies, 4 – hard-boiled eggs, 1 – tuna steak, ½ – bunch of small radishes, 50g – small black olive, 2 – cloved garlic cloves, 90ml – extra virgin olive oil, 15ml – white wine vinegar, salt and ground black pepper to taste.

Preparation Method:

1. To make the dressing, whisk together 90 ml of the olive oil, the garlic and the vinegar in the bowl and season to taste with salt and pepper. Alternatively shake together in a screw-top jar. Set aside.
2. Cook the green beans in a pan of boiling water for 2 minutes, until just tender, then drain.
3. Mix together the salad leaves, sliced cucumber, tomatoes and green beans in a large, shallow bowl. Have the anchovies lengthways and shell and quarter the eggs.
4. Preheat the grill. Brush the tuna with olive oil and sprinkle with salt and black pepper. Grill for 4 minutes on each side until cooked through. Cool, the flake with a fork.
5. Sprinkle the flaked tuna, sliced anchovies, quartered eggs, radishes and olives over the salad. Pour over the dressing and toss together lightly to combine. Serve immediately.

This long-simmered Ethiopian stew contains hard-boiled eggs, which soak up the flavor of the aromatic spices. Nourishing and warming, it makes an unusual family meal, perfect for the dark winter months. Serve with boiled rice or flatbreads, and thinly sliced red onion rings.

Ingredients:

2 – chopped large onions, 3 – chopped garlic cloves, 2.5cm – peeled and finely chopped fresh root ginger, 1.3kg – chicken, 4 – hard-boiled eggs, cayenne pepper or hot paprika, roughly chopped fresh coriander and onion rings, flatbread or rice to serve, 50ml – vegetable oil, 250ml – passata, seeds from 5 cardamom pods, 2.5ml – ground turmeric, large pinch of ground cinnamon, large pinch of ground cloves, large pinch of grated nutmeg, salt and ground black pepper to taste.

Preparation Method:

1. Preheat the oven to 180^o C. Heat the oil in a large, heavy pan and add the onions and cook for 10 minutes until softened. Add the garlic and ginger and cook for 1-2 minutes.
2. Add the stock and the passata or chopped tomatoes to the pan. Bring to the boil and cook, stirring frequently, for about 10 minutes, until it has thickened, then season to taste.
3. Transfer the mixture to a ceramic cooking pot and stir in the cardamom pods, turmeric, cinnamon, cloves and nutmeg.
4. Add the chicken in a single layer, pushing the pieces down into the sauce so they are completely coated. Cover the dish with the lid, place in the oven and cook for 1 hour.
5. Remove the shells from the eggs, then prick them a few times with a fork or very fine skewer. Add to the sauce and cook for 30 minutes, or until the chicken is cooked through and tender. Season to taste with cayenne pepper or paprika.
6. Garnish with coriander and onion rings and serve with flatbread or rice.

Most herbs grow well in containers and there is a wide variety to choose from. A collection of containers of different shapes makes an attractive display on the patio. Do not choose anything too large If you want to be able to move pots around, for example, when you want to bring them into a sheltered position during the winter. For convenience, several different herbs can be grown in one container, but bear in mind that they are not all compatible. Mint and parsley do not grow well together and fennels do not mix with caraway, dill or coriander.

Mint, and tarragon and chives are best grown in separate containers as they will stifle any other herbs that marjoram and sage like a sunny spot, while mint, chervil and chives prefer more filtered light. During the spring and summer months all container grown herbs need daily watering as they can dry out in a matter of hours. However, do not be tempted to overwater any herbs. The soil should never become waterlogged. Whatever type of pot you choose, make sure there is a hole in the base for drainage. Fill in the base with a layer of broken terracotta and then a layer of grit or sand before filling with potting compost. Once the herbs have been planted and watered, raise the container off the ground using wooden battens or clay pot supports to free the drainage holes and prevent clogging.