Recipes and styling Sasha Zambetti, Photography Christoph Hoffmann.
Cooking with herbs adds loads of delicious flavour, without adding any fat or calories – an added bonus is that herbs are green and nutritious.
Herb butter
A “freeze me for later” recipe that is excellent in so many applications – roasting chicken, grilling fish, braaing…
Makes: 600g
Time: 10 minutes
Ingredients:
100g mixed herb leaves (parsley, thyme, basil, chives, sage, coriander, rosemary), finely chopped
500g butter, softened
Method:
1 Beat the finely chopped herbs, with a little salt and pepper to season, into the softened butter until well mixed.
2 Double up a 40cm strip of clingfilm. Place all the butter close to one of the edges, then roll it up tightly. Holding either side of the clingfilm, roll the butter on the surface until it can roll no more – it will look a bit like a Christmas cracker. Freeze or refrigerate until needed.
Herb salad
An infusion of edible flowers, herbs and crisp lettuce leaves and a berry dressing – a perfect Spring celebration salad.
Serves: 6
Time: 25 minutes + refrigeration
Ingredients:
100g mixed lettuce leaves
5 geranium leaves, washed and torn
Handful nasturtian flowers
10 rose petals, washed and torn
12 rosa tomatoes, halved
Quarter of a cucumber, sliced
1 star fruit, sliced
Large handful mixed soft herbs (coriander, parsley and basil)
For the dressing:
75ml extra virgin olive oil
30ml raspberry vinegar
30ml mixed berry juice
Method:
1 In a bowl, whisk together the dressing ingredients, season well with salt and pepper.
2 Toss all the ingredients together, drizzle over the dressing and serve immediately.
Dried mixed herbs
Place your choice of herbs between two pieces of paper towel and then place them in the microwave for 1 minute on full 1000W power. Take out and check if the herbs are dried, if not, return to the microwave in short 15 second bursts until dried.
Deep fried herbs
Use a good oil – such as avocado oil or grapeseed oil – and heat a thin (5mm) layer in a small frying pan or small saucepan to a medium heat. Add the herbs and fry, moving the herbs around, until translucent. Drain on paper towel and use to garnish savoury dishes. The oil will also have a delicious herby flavour and can be used in dressings, marinades or even to cook with.
Herb, mushroom and feta swirl bread <v>
Using shop-bought dough makes this impressive recipe super simple!
Serves: 6 – 8
Time: 1 hour
Ingredients:
1 onion, finely chopped
250g button mushrooms, sliced
50g mixed herbs, finely chopped
100g feta cheese, crumbled
100g mozzarella cheese, grated
400g ready-made bread dough
Method:
1 Preheat the oven to 180°C. Lightly grease a baking tray.
2 In a non-stick frying pan, fry the onion until translucent in a little oil. Add the mushrooms and cook. Remove from the heat and add the herbs, feta and mozzarella.
3 Roll the dough out to a long rectangle. Top the rectangle with the herby mushroom filling and roll up into a “roulade”. Transfer the dough to the prepared baking tray and set aside to rise for 20 minutes
4 Bake until cooked through, about 25 minutes. Tap the bottom of the bread, and if it sounds hollow, it is done.
White chocolate and lavender torte <v>
Lavender is an exceptionally fragrant herb – pairing beautifully with the richness of the white chocolate.
Serves: 8
Time: 1 hour, 20 minutes
Ingredients:
200g white chocolate
125g butter
125ml sugar
190g ground almonds
4 eggs, separated
250ml self-raising flour
2 sprigs lavender, finely chopped
Icing sugar to serve
Method:
1 Preheat the oven to 160°C. Lightly grease a 23cm baking tin.
2 Melt the chocolate, butter and sugar together. Add the ground almonds and then the egg yolks and flour.
3 Beat the egg whites to stiff peak and fold them into the mixture with the lavender. Transfer to the prepared cake tin and bake for 1 hour, 10 minutes or until a skewer inserted comes out clean.
4 Cool in the tin and then dust with icing sugar to serve.
Mint chocolate truffles <v>
A great treat with coffee or at the end of a meal.
Makes: 15
Time: 20 minutes + chilling
Ingredients:
Extra-large handful mint, finely chopped
75ml cream
50g butter
200g dark chocolate
Cocoato dust
Method:
1 In a medium-sized bowl, melt the butter with the cream and the mint in the microwave. Set aside to infuse.
2 Strain out most of the mint and add the chocolate – melt again on short 30 second bursts on full power, stirring in between.
3 Set in a ramekin in the fridge for about 3 hours. Once firm, use a melon baller to form balls out of the chocolate mixture. Coat in cocoa and store in the fridge.
Leave a Comment