Herbalicious

Herbalicious

A cookbook of herbs and aromatic plants

Basil Basil sandwich: 1 1/2 tsp red wine vinegar 1/2 tsp olive oil 1/4 tsp oregano 1/8 tsp salt

1/8 tsp black pepper 4 oz Italian bread, cut into eight pieces 2 oz mozzarella cheese 1 cup arugula leaves 1 medium tomato, cut into slices

olive oil cooking spray 1 clove garlic clove, peeled and cut in half

In a small cup, stir together vinegar, oil,

oregano, salt and pepper. Brush mixture onto 1 side of each slice of bread.

To make each sandwich, layer 1/4 of cheese over brushed side of bread and then top with 2 tomato slices and 1/4 cup

of arugula. Top with another slice of bread, brushed side down and then coat sandwiches with cooking spray. Repeat

with remaining ingredients.

Grill, lightly, until bread is toasted and cheese melts, about 1 to 2 minutes per side; rub grilled bread with garlic clove.

Spaghetti with basil 1 packet of spaghetti 750

g pomodorino tomatoes

olive oil sea salt freshly ground black pepper good-quality balsamic vinegar 200

gr black olives

1 small bunch fresh basil 1 chunk pecorino cheese

sugar

, stoned and halved

Throw the tomatoes into a large

roasting tin, add olive oil, some salt and pepper and put them in a preheated oven for 20 minutes. Once they’re roasted, squash the tomatoes and drizzle over some balsamic vinegar. Bring a large pan of salted water to the boil and cook the pasta.

Drain the pasta and add the roasted tomato sauce and the olives. Tear over most of the basil leaves and toss everything together. Add some freshly grated pecorino.

Tomato Salad with Onion and Radish 3 tomatoes 5 radishes 1 - 2 small onions bunch fresh chives fresh basil bunch of parsley Salt and pepper It should be cut and mix all ingredients.

Bon Appetit.

Basil Mozzarella And Cherry Tomato Skewers Basil leaves Mozzarella cheese cubes Cherry tomatoes Olives Black peppercorns,cracked Olive oil Salt Oregano Wooden skewers Black peppercorn Skewer alternating tomato, mozzarella, basil leaves and olives.

Repeat with the remaining cheese and tomatoes and continue the process.Arrange on platter and drizzle black peppercorn, coarse salt, virgin olive oil and oregano over skewers.You can add pineapple cubes, paneer etc. It is always your imagination with food.

Cucumber Salad with Radish 1 long cucumber 5 radishes bunch fresh chives fresh parsley 8 cherry tomatoes Fresh dill Salt and pepper It should be cut and mix all ingredients.

Bon Appetit.

Basil Cornmeal Sandwich Cookies with Apricot Filling Recipe 2 cups cornmeal 1 1/2 cups plus 2 tablespoons (about 8 1/4 ounces) all purpose flour 1/4 teaspoon baking powder 1/2 teaspoon salt 1 1/3 cups confectioners sugar 2 sticks (16 tablespoons) unsalted butter, at room temperature

In a medium bowl, whisk together cornmeal, flour, baking powder, and salt; set aside.

In the bowl cream together butter and confectioners sugar. Add egg and beat to combine. Add dry ingredients and beat. Stir in basil. Wrap dough in plastic wrap and refrigerate one hour.

Adjust oven racks to upper- and lower-middle middle positions and preheat oven to 180o On a lightly floured surface, roll out dough to 1/4-inch thickness. Use a 2-inch cookie cutter to cut out cookies. Bake until golden, about 12 minutes.

When cookies are cool, layer bottom side of one cookie with 1/4- to 1/2-teaspoon jam. Top with a second cookie. Repeat to form remaining sandwiches.

Mint Lime Granita Recipe

1 cup sugar 2 cups water 5 mint leaves 1/2 cup lime juice In a medium saucepan, combine water, mint leaves, and sugar.

Turn heat to medium high and stir until sugar has dissolved.

Continue to cook until mixture comes to a boil. Reduce to a simmer and cook for 5 minutes.* Let mixture cool slightly then stir in lime juice. Pour mixture

Mint jelly 1 cup of mint leaves, washed, then dried on paper towels 4 cups apple juice 4 cups white sugar 1 box powdered pectin 5 or 6 drops green food coloring

Combine mint leaves, apple juice, food coloring and pectin in a large saucepan. Bring to a boil and stir in sugar until dissolved. Boil for two minutes, remove from heat and skim off foam. Pour into sterile jars, leaving 1/8 inch headspace. Wipe jar rims, adjust lids and rings. If desired, process in a hot water bath for five minutes.

Chamomile tea with honey and lemon 1/2 oz lemon juice 1/2 oz chamomile honey syrup 4 oz hot water lemon wedge and chamomile flowers for garnish Chamomile Honey Syrup: 1/4 cup honey

1/8 cup hot water 1 tablespoon dried chamomile Combine hot water with honey and stir until evenly mixed. Add chamomile, stirring to combine. Let cool, approximately 30 minutes, then pour through a fine mesh strainer to remove chamomile.

Chamomile peach tea popsicles 1 lb of peaches 6 chamomile tea bags 3 cups of water 1 cup greek yoghurt ½ cup honey ½ teaspoon vanilla extract Halve the peaches remove the pits and cut them into slices. Add three cups of water in a saucepan let it boil and add 6 bags of chamomile, cover and remove from heat.

Remove tea bags after 5 minutes and add honey and vanilla.

Boil again with the peach slices for 1 minute.

Let the liquid cool take ½ cup and add it to the yoghurt.

Divide the mixture in the popsicle mold. Place the mold in the freeezr for about ten hours.

Homemade lavender-blueberry ice cream 3 c. heavy cream

1 c. whole milk 1 tbsp. dried lavender flowers 8 large egg yolks ½ c. sugar 1½ tsp. vanilla extract 1 c. blueberries

1.

Make the ice-cream base: Scald the cream, milk, and

lavender flowers in a medium saucepan. Remove pan

Make the ice cream: Process in an ice-cream maker

from heat, cover, and allow to steep for 30 minutes.

according to manufacturer's instructions. Transfer to a

Fill a large bowl halfway with water and ice and set

medium bowl and fold in the blueberries. Cover

aside. Strain the mixture back into the saucepan and

completely by placing plastic wrap directly on the ice

heat just until it reaches a boil. Whisk the egg yolks

cream surface and store in freezer for up to 1 week.

and sugar in a large bowl until they become thick and pale. Whisking constantly, add the hot milk in a slow, steady stream to the yolk mixture. Return the mixture to the saucepan and cook over medium heat, stirring constantly using a wooden spoon, until the mixture coats the back of the spoon -- about 2 minutes.

Immediately remove from heat, strain, and cool completely in the prepared ice bath. Stir in the vanilla

Lavender lemonade A small handful of freshly picked and rinsed lavender flowers or a tablespoon of dried lavender flowers

1 cup white, granulated sugar 2 cups of boiling water for the infusion 1 1/2 cups freshly squeezed lemon juice 2 cups or more of cold water Ice Cut the lavender flowers from the stems (no need to strip) and place in a medium bowl,pour the sugar over the flowers

Pour 2 cups of boiling water over the lavender sugar and stir with a spoon until the sugar has melted. Cover and let infuse for 30 minutes Strain the lavender-infused simple syrup and pour into a serving carafe or pitcher.

Stir in the lemon juice. Add another two cups of water.

1/2 a cup oregano and 1/2 a cup olive oil.

Wash and dry your oregano.

Place the oregano leaves in a plastic ziplock bag (don’t close) and cover the bag with a kitchen towel.

Pound on the bag with a meat mallet or something similar. This will release the oils.

Heat up some olive oil. Do not boil.

Add the oil in to the bag with the oregano and squeeze the mixture for a minute or two.

Now pour the mixture into a clean class jar and place somewhere cool and dry for 2 weeks.

After 2 weeks, strain the oregano from the oil.

Oil of oregano

Spicy Baked Feta with oregano 1 brick of Feta 1 small green pepper, sliced 1/2 of a Spanish onion, sliced 5 cherry tomatoes, sliced in half Smoked chilli flakes (called “boukovo� ) Pinch of dried oregano Salt and pepper Good quality olive oil Bread or corn tortilla chips for serving Preheat the oven to 200C In the clay pot, arrange the slices of green pepper, onions, and tomatoes.

Add a pinch of salt and a pinch of peppers to the base vegetable layer.

Place the brick of feta atop the arrangement of vegetables.

Drizzle with a small amount of olive oil.

Top the feta with a pinch of dried oregano, and a liberal pinch of chilli flakes Bake in the oven for 20 minutes, covered.

Roast pork with rosemary 1 1/4 pound pork loin 2 1/2 tablespoons dried fennel seeds 2 tablespoons finely chopped/pressed garlic 2 tablespoons fresh rosemary 2 tablespoons olive oil Salt Pepper Crush fennel seeds. Add rosemary leaves, garlic, salt, pepper, and olive oil. Integrate ingredients and you've got your rub.

Transfer mixture to a low bowl big enough to hold the pork loin.

Preheat oven to 200C Roll the loin in the fennel/garlic/rosemary mixture and coat all sides thoroughly.

Put a medium cast iron pan on the stove top over mediumhigh heat.

Brown all sides of the loin in the hot cast iron.

Place cast iron pan with the roast in the hot oven.

Roast for 25-35 minutes.

Nettle Salad A bunch of nettle 1 tomato

1 onion 1 lemon

olive oil Clean and wash the nettle, boiled water to drain. Peel and chop the tomatoes into cubes. Mix all ingredients in a serving bowl

Classic Ukrainian Borsch Recipe Ingredients for Borsch: 2 large or 3 medium beets, thoroughly washed 2 large or 3 medium potatoes, sliced into bite-sized pieces 4 Tbsp of cooking oil 1 medium onion, finely chopped 2 carrots, grated 1/2 head of cabbage, thinly chopped 1 can kidney beans with their juice 2 bay leaves 10 cups water 6 cups chicken broth 5 Tbsp ketchup 4 Tbsp lemon juice 1/4 tsp freshly ground pepper 1 Tbsp chopped dill

How to Make Borscht:

1. Fill a large soup pot with 10 cups of water. Add 2 – 3 beets. Cover and boil for about 1 hour (some beats take longer, some take less time. It depends on how old the beets are). Once you can smoothly pierce the beets with a butter knife, remove from the water and set aside to cool. Keep the water.

2. Slice 3 potatoes, add into the same water and boil 15-20 minutes.

3. Grate both carrots and dice one onion. Add 4 Tbsp of cooking oil to the skillet and saute vegetables until they are soft (7-10 minutes). Stir in ketchup when they are almost done cooking.

4. Thinly shred 1/2 a cabbage and add it to the pot when potatoes are half way done.

5. Next, peel and slice the beets into match sticks and add them back to the pot.(I use my mandolin slicer).

When you peel beets, use a plastic bag over your hands unless you want red fingers.

6. Add 6 cups of chicken broth, lemon juice, pepper, bay leaves and can of kidney beans (with their juice) to the pot.

7. Add sauteed carrots and onion to the pot along with chopped dill.

8. Cook another 5-10 minutes, until the cabbage is done.

Serve with a dollop of sour cream or real mayo.

Fresh marjoram pesto 1 Cup Fresh Marjoram Leaves 1/2 Cup Fresh Basil 1 1/4 Cup Aged Cheese 1 Cup Raw Walnuts 3/4 Cup Extra Virgin Olive Oil 1 Clove Garlic 2 Tablespoons Fresh Squeezed Lemon Juice Âź Teaspoon Sea Salt Pick the marjoram leaves of the stems, shred the cheese and measure all ingredients and puree in a food processor or blender.

Linden tea - Tilia tea Boil 1/2 liter of water. Then, put 2 teaspoons of linden (lime) flowers. Let it infuse for 8-10

minutes and then filter the content. Put the tea in the cup of tea, let it 1-2 minutes, and enjoy.

Pineapple juice with ginger and tilia 1 PINEAPPLE 50  G DRIED TILIA FLOWERS 20 G BROWN SUGAR 1 TEASPOON FRESH GRATED GINGER 2 TILIA LEAVES Boil 1 liter of water with dried tilia flowers and let infused for 10 minutes.

2. Cut the crown and the stem off of the pineapple.

Remove core. Cut the flesh into pieces. Rinse the tilia leaves 3. In a food processor put the pineapple with the tilia infusion, grated ginger and sugar. Blend.

Refrigerate until ready to serve.

Saffron milk tea 1 1/2 cups raw milk 1 cup water 15-25 saffron threads 2 tsp. local, raw honey, or stevia, to taste Place the water into a small saucepan and bring it to a boil.

Simmer the pods for 5 minutes.

Turn off the heat and add the saffron threads. Allow the strands to steep for 58 minutes.

Add the remaining ingredients. Stir and

heat the milk to warm, not boiling, Strain and serve, adding more sweetener if desired, to taste.

Poached saffron pears Saffron 6 tbs warm water 100g caster sugar 175ml water 1 star anise 1 strip orange peel 4 medium pears peeled Mascarpone to serve Soak the saffron in warm water and leave for an hour. Dissolve the caster sugar in a medium pan. Turn up the heat and boil for 3-4 minutes before adding the star anise and orange peel. Turn the heat to low and add the pears, peeled with stalks left on. Press scrunched greaseproof paper lightly over the pears. Cover and simmer for 30 minutes, occasionally turning.

Remove with a slotted spoon and transfer to a bowl. Strain the syrup into a jug and stir in the soaked saffron and liquid. Pour over the pears. Cover and chill for 24 hours, turning once.

Place each pear on a separate plate, drizzle over a little syrup. Serve with dollops of mascarpone.