From pot to table: Cooking making the best of your herbs

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There is something immensely satisfying about growing your own herbs, then picking them and using them in a recipe. Herbs are often the unsung angels of cooking and should be used where possible.

Designer cooking uses herbs
If you travel around London you can always see which areas are being gentrified. The doors get a new coat of paint and a pair of potted bay trees stands proudly in front of the house. Herbs and spices are becoming increasingly popular and most Michelin-starred restaurant menus spend as much time describing these additions to a dish as the actual dish itself.

Herbs enhance taste
If you want to start with a simple recipe, then the Italian Insalata Tricolore is easy to make and you’ll be able to assess the importance of basil to the general taste. The salad is identified with the national flag of Italy. The flag is green, white and red and the salad’s ingredients consist of mozzarella cheese, tomatoes and basil. Chop up the tomatoes, add some good quality buffalo mozzarella and then tear up the basil leaves to mix in with the salad. The mozzarella cheese is made from buffalo milk as this makes it extra creamy, which really adds to the flavour and texture of the dish. Once you’ve assembled the salad then dress it with some extra virgin olive oil.

A good meal demands good herbs
Since a casserole tends to simmer for a long time, any herbs that you add will always enhance the flavours. Try not to be tempted to add too many herbs, as the taste might be overwhelming and drown out the other flavours. If you are looking for an exotic recipe, then look no further than Morocco and make couscous. The couscous can be bought at most main high street supermarkets and to this just add mint, cucumber, chives onions, pepper, tomatoes and parsley. Mix all these ingredients together and pour over some lemon juice just before serving. This is an ideal alternative for vegetarians as well as acting as an additional salad.

Herbs are great in salad dressings
If you are lucky enough to have your own herb garden then you can always add these to a conventional oil and vinegar dressing in order to give your meal some extra zing. A clove of garlic sitting in the vinaigrette and then mixed with tarragon, marjoram and chives will add a real punch to any green salad. Just remember to remove the clove before sprinkling the dressing over the dish.

Lotte xo
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11 comments

  1. Basil goes with everything. Especially wioth Mozzarella in a salad!

  2. You’re right about the casserole, but slow cooked and taste tested herbs can make the dish!

  3. I have a lovely herb carousel full of herbs but I’m never confident enough to try them in my food!

  4. I’m always scared to add to much herbs and spices in case I over power the dish

  5. Always cook with herbs and love trying new ones

  6. KATHARINE BOURNE-FRANCIS

    I love experimenting with different herbs – can make such a difference to a meal.

  7. i only ever use herbs on homemade pizza! i should branch out more!

  8. I LOVE cumin on anything! chips, eggs, pasta…

  9. everything I cook I make from scratch so herbs are a big part of my cooking…love em!

  10. I love using herbs in cooking- the only one I really cant stand is parsley *yuck*

  11. Julie Henderson

    very imformative as never really use herbs

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