Recipes & More
Thai rice with tofu and aubergine
Thai rice with tofu and aubergine
by Hetty (CL) | 15th November 2019

Whilst watching Sunday morning TV, I came across John and Lisa’s Weekend Kitchen and they were just starting this delicious looking Thai dish which features galangal (Blue/Thai Ginger)  to give it some of it’s authentic taste, for the recipe see their page by clicking this link (photo also taken from the ITV website)

Thyme Scones
Thyme Scones
by Hetty (CL) | 7th October 2019

We’re all quite familiar with using herbs in savoury recipes but they can also be used to add a twist to sweet ones too.  These Thyme Scones are delicious served warm with butter but also with lemon curd.  Our recipe was as follows:

225g self-raising flour
40g butter
1/2 tsp salt
15 g caster sugar
110ml Milk
Fresh Thyme or Lemon Thyme to taste (5g was used in the batch we photographed but up to 3 times this could easily be used)

Rub the butter into the flour until it looks like fine breadcrumbs, mix in the salt, sugar and thyme and then blend the milk in until it all binds together.  Roll out to about 2-3cm deep and then cut into circles, mix the cut offs up and re-roll until all dough is used.  Place on a baking tray lined with baking paper, brush with beaten egg and cook at 200c (400F) for approximately 15 mins

Pesto Sauce
Pesto Sauce
by Hetty (CL) | 4th October 2019

We have got so used to buying simple sauces from the supermarket a lot of us have almost forgotten how quick and easy some of them are to make and pesto is the perfect example of that.  Pop a saucepan of pasta on the hob and a pesto sauce can be made in the time the pasta takes to cook!  It’s a great way to use up lots of basil but you can also switch up the sauce by swapping the basil for mint, giant Italian parsley or coriander.

Preserving your herbs
Preserving your herbs
by Hetty (CL) | 2nd October 2019

With winter fast approaching now is a good time to think about harvesting your herbs and preserving them for Winter use.  There are a few ways in which to do this but try to harvest after the flower buds start to appear but before they open, this ensures the highest concentration of essential oils.

Some of the more woody herbs are ideal to air dry, just hang small bunches, tied from the stems, in a dark, well ventilated room.  When the leaves have dried out remove them from the stems and store in an airtight container.  Herbs which have thicker more succulent leaves, such as basil, are better dried in a dehydrator or preserved in another manner.

Herbs can be frozen in their raw state, simply wash after harvesting, remove the leaves and let dry.  Once dried they can be bagged up and frozen or placed on a baking tray and individually frozen then placed together in a bag (this way helps them from sticking together).  Chopped herbs can also be mixed with stock and frozen in ice cube trays, these can be either single herbs or a mixture of your favourites then simply added during the cooking process.

Herb oils are a great addition to many recipes and can simply be drizzled over salads or meat.  Most herbs can be made into herb oil, choose your favourite, blanching for a small amount of time will help retain the colour and also tenderise the tougher varieties such a Rosemary.  Choose a light in colour and flavour oil to ensure the flavour of the herb isn’t lost.  Spices, salt and pepper can all also be added to get a more personalised taste.  Store in air tight bottles in the fridge.
Herbs can also be chopped finely or blended with an oil to make a paste, these can then either be stored in air tight containers or preferably frozen (they will keep longer this way)

Don’t forget to label them whichever method you choose!

Slow Cooker Chicken with Sage & Onion
Slow Cooker Chicken with Sage & Onion
by Hetty (CL) | 2nd October 2019

After a long day at work there is nothing better than to walk into your home to the smell of your meal already cooked for you and slow cookers are perfect for that.  Most of us don’t have time to cook roast dinners after work but one way to make a quick and easy roast dinner is to cook your chicken in the slow cooker.

Try adding a bunch of fresh Sage and an onion to give a traditional flavour.   Simply lay the chicken breast down on top of the Sage and onion and leave to cook (no liquid required).  A handy hint, when cooked this way, the chicken can become very easy to fall apart so try adding some strips of kitchen foil to make a cradle to lift it out after cooking.


Don’t forget you can add herbs to roast potatoes and roasted vegetables too
(potatoes shown here are with Rosemary)

Tabbouleh (Tabouli) Salad
Tabbouleh (Tabouli) Salad
by Hetty (EN) | 22nd May 2019

Lots of fresh finely chopped Parsley is the hero of the Tabbouleh or Tabouli salad. A simple salad of bulgar wheat, parsley, finely chopped tomatoes and herbs, all tossed with lime juice and olive oil. This Mediterranean/Middle Eastern salad goes so well with so many dishes including fish, lamb, a BBQ or as part of a mezze sharing platter.
Whilst Tabbouleh is available nowadays in many supermarkets it’s a great salad to make at home adding your own twist and with your favourite ingredients. Using red onions or spring onions, lime or lemon juice? Adding mint, garlic, cucumber or lettuce. Cous cous can be used instead of bulgar wheat as well as changing the ratios to have it more or less herby, we of course think the herbier the better!
The Mediterranean Dish blog has a more herb based Tabouli recipe along with lots of tips and variations.

Also Mediterranean recipes perfect for this summer.

Sage Tea
Sage Tea
by Hetty (CL) | 4th February 2019

Many herbs can be used to make teas or infusions, sage is one of the many and as with most has many benefits, one is aiding sore throats

To make Sage Tea

  • Bring Water to boil
  • Remove water from heat & put sage in the water
  • Let seep for 3-5 minutes
  • Strain and pour in cup
  • Add lemon & honey to taste
  • Drink hot or cold

Sage tea may also help with excessing sweating (hperhidrosis), heartburn, hot flushes and insomnia

Verbena Lemon Tea
Verbena Lemon Tea
by Hetty (CL) | 22nd January 2019

Drinking the tea after meals may help reduce indigestion and heartburn, it may also help to fight bacteria that may be causing digestive problems. The tea also is said to have a calming nature when digestive issues are caused by nervousness. It may also have a cleansing effect on the intestines removing harmful bacteria that could be causing issues like diarrhea or colic. Alongside these the infusion may bring relief when suffering from constipation, intestinal cramps or bloating, colon spasms and flatulence.

Verbena Lemon Tea may also be calming and help to relieve stress, it’s said to calm the mind and body and soothe the nervous system. It can also aid sufferers of insomnia.

Please click this link to buy our Verbena Lemon, please note it sells out very quickly, please keep checking back if we currently do not have any stock you can use this link to ask us to notify you when it’s back in stock!

Quick guide to making a cup of Verbena Lemon Tea

  • Bring Water to the boil
  • In a teapot, place either 2 teasoons of dried lemon verbena leaves or 1/4 cup of fresh leaves (5 or 6 leaves) per cup of water your teapot holds. Chopping up the leaves will allow for a better release of aromas, flavours and medicinal compounds into the hot water
  • Pour boiling water over the verbena and let it steep for 5 to 10 minutes. The longer the tea steeps, the stronger the infusion will be. If the tea gets a grassy taste you may want to reduce steeping time
  • Strain the tea into a tea cup to stop the infusion. It should be a pleasant zingy, citrus taste. If you need to, add a little honey to sweeten the drink and enjoy whilst hot
  • To help improve digestion, drink a cup of the tea after the two main meals of the day

Chives – ideas for cooking
Chives – ideas for cooking
by Hetty (EN) | 27th February 2018

Chives is the common name of Allium Schoenoprasum and is closely related to leeks, garlic and shallots. It’s an easy herb to add to many recipes with just a snip of the scissors to add instant flavour. Chives have a delicate flavour and should be added to a dish just before serving. Try chives in salads, garnishes, egg mayonnaise sandwiches, omelettes and creamy sauces. Chives pretty flowers can also be added to salads and used as a garnish.

For a tasty herb butter, combine butter at room temperature with finely chopped chives and parsley, a couple of cloves of pressed garlic and salt and pepper to season, great for baked potatoes, on warm bread rolls and grilled meats.

For a refreshingly simple low fat salad dressing add to Greek low fat yogurt chopped fresh chives and parsley, a teaspoon of Dijon mustard and lemon juice to taste.  Use in potato salads, coleslaw and drizzled over green salads.


Caprese Salad
Caprese Salad
by Hetty (CL) | 16th January 2018

The ‘Salad of Capri’ is a beautifully simple and tasty Italian salad featuring the colours of the Italian flag. Made of sliced fresh mozzarella, tomatoes and plenty of sweet basil leaves. Seasoned generously with olive oil and salt.  Using the freshest and best quality ingredients available ensures this salad is full of flavour.  Caprese is often served up as an antipasto starter, perfect to share with friends and family.

Changing the olive oil used can make a great difference to this salads flavour. Other variations could be to add black pepper and balsamic vinegar, or to use pesto or Italian dressing instead of olive oil.  Olives, rocket or romaine lettuce may also be added.




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