Herbes de provence

Ingredients

2 tbsp dried thyme
2 tbsp dried summer savory
2 tbsp dried basil
1 tbsp fennel seed
1/2 tsp dried lavender

How to prepare

Use only whole dried herbs, no ground or powdered herbs. Dried lavender may be found in shops which sell soaps and body lotions. Combine the ingredients in a small bowl. Store in an airtight container.

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Aioli

Ingredients

2 garlic cloves, pounded into a paste
2 egg yolks
1/2 tsp salt
pinch pepper
1/2 tsp Dijon mustard
1 cup olive oil
4 tsp wine vinegar

How to prepare

In a blender or food processor cream the garlic egg yolks, salt and pepper and mustard. With the machine running add the oil in a slow, thin stream. Add the vinegar. Pour into a serving bowl or use as required. Yields 1-1/2 cups.

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Mediterranean lemon and garlic dressing

Ingredients

1/2 garlic clove, crushed and coarsely chopped
1 tsp fine sea salt
1 tbsp fresh lemon juice
3 tbsp extra-virgin olive oil
freshly ground black pepper to taste

How to prepare

In clean dry salad bowl mash garlic and salt together with spoon to make smooth paste. Add lemon juice, stir until salt is dissolved, then add olive oil and pepper. Mix dressing well. Toss with or drizzle over greens just before serving.

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Italian-Style Red Sauce

Ingredients

1 14 Oz Can Chopped Plum Tomatoes
1 6 Oz Can Tomato Paste
2 Tbsp Red Wine Vinegar
1 Tbsp Olive Oil
1 Tsp Dried Oregano
1 Tsp Dried Basil
1 Tsp Dried Parsley
2 Medium Cloves Garlic
1 Cube Beef Bullion
1/4 Tsp Ground Ginger
1/8 Tsp Ground Black Pepper
Salt – to taste

How to prepare

Mix everything together in a small saucepan on medium heat until it
starts bubbling. Reduce to simmer for 30 minutes to 1 hour, stirring
occassionally

This recipe works well as a spagetti sauce, a pizza sauce, a topping for baked chicken, or just about anything else you need a red sauce for. Easy to make and much better than anything from the store

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Moroccan charmoula for fish

Ingredients

1 tbsp paprika
1/2 tsp cayenne pepper
2 tsp ground cumin
4-6 cloves of garlic, minced fine
1/2 cup lemon juice
1/2 cup chopped parsley
1/2 cup chopped cilantro
1 cup fruity olive oil
Salt and black pepper to taste

How to prepare

Combine all of the ingredients in a bowl and whisk together lightly. The all-purpose, most-loved moroccan sauce for baked or grilled fish enough for six to eight portions of fish give or take your propensity for charmoula rub a little into the fish a few hours before cooking spoon some on the cooked fish serve with couscous if you desire (also good on chicken )

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Butterscotch sauce

Ingredients

3/4 cup firmly packed brown sugar
1/2 cup corn syrup
2 tbsp margarine or butter
1/2 cup heavy or whipping cream
2 tsp vanilla

How to prepare

In saucepan combine sugar, syrup & butter. Stirring frequently, bring to a full boil over med heat; boil 1 minute. Remove from heat; immediately stir in cream & vanilla. Cool to room temperature. Store in refrigerator. Stir before serving.

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