Below are some recipes that contain natural herbs and flowers
Hope you enjoy them!
MACKEREL WITH FENNEL
8 fillets of mackerel
2 heads of fennel
Juice and rind of 1 orange
1 orange peeled and sliced
1 tablespoon fresh oregano
1 glass of white wine or) lime juice
salt and pepper
1 tablespoon chopped fresh mint
NOTE: Both the fennel and the orange juice in this dish helps to counteract the oiliness of the fish, while the mint adds a clean, sharp taste.
Halve the fennel length-ways and simmer in salted water for 10 minutes.
Slice 1/2 in (1 cm) thick. Grate the rind of the orange. Remove any bones from the fish.
Arrange alternate layers of mackerel, fennel and orange in an oven-proof dish. Add the white wine and orange juice. Sprinkle on the orange rind, oregano, salt, and pepper, and bake in a hot oven 350 degrees (180 degrees or gas mark 4) 15-20 minutes. Remove the fish to a hot dish and reduce the remaining sauce in a pan. Correct the seasoning, pour over the fish and garnish with chopped mint.
SALMON BAKED IN SALT AND CURRANT LEAVES:
1 medium salmon
large black current leaves to wrap fish
1 kg (2lb) coarse sea salt
3 oz (90 g) butter
1 bunch of watercress
1 bunch chives
1 bunch parsley
1 Romaine lettuce
1 bunch stinging nettles, (young leaves only)
10 sorrel leaves
1/2 glass dry white wine
8 strands saffron
1 oz (25 g) plain flour
NOTE: The salt crystallizes and seals in the flavour of the fish.
This dish is particularly good with a tossed green salad.
Scale and clean the fish. Remove the main bone but leave on the head.
Roughly chop half the herbs and heat for a few minutes in half the butter. Stuff the fish with herbs.
Wrap the fish with the black current leaves, tucking in any edges that might flap out. Spread 1/3 of the salt on the bottom of a cast iron oven dish, placing the wrapped fish on top. Cover with the remaining salt. Bake at 425 (220 or gas mark 7) for 15-20 minutes.
For a Sauce: melt a little butter and lightly toss the rest of the chopped herbs in it. Add the 1/2 glass of dry white wine and 8 strands of saffron. Bring to a boil and thicken with the plain flour and 1 oz (30 g) butter. Whisk it in a little at a time until thick.
When the fish is cooked, break the salt crust and remove leaves. Serve fish and sauce separately.
CHICKEN PARCELS WITH WILD HERBS AND RASPBERRIES:
1/2 oz (15 g) each fresh wild thyme, marjoram, water mint leaves 4 oz (125 g ) fresh young raspberry leaves, very finely chopped
1 oz (30 g) white bread crumbs
6 oz (175 g) natural low-fat yogurt
8 oz (225 g) raspberries
Rind and Juice of 1/2 lemon
Pinch of nutmeg
1 egg
4 Boned chicken breasts
Oil
Butter
1 Glass dry white wine
1/4 pt (150 ml) chicken stock
Salt and Pepper
1 small onion, 1 carrot, and 1 stick celery, all roughly chopped
1 Bayleaf
NOTE: The sharpness of the raspberry stuffing helps to counteract the richness of the sauce.
Saute' the herbs and raspberry leaves lightly in butter until they wilt, then remove them from the heat. Add the breadcrumbs, 2 oz (50 g) yogurt, half of the raspberries, and the lemon rind and juice, nutmeg and egg. Mix well to make stuffing. With a meat hammer, flatten out the chicken breasts. Put them between two sheets of plastic wrap, to avoid making a hole in the flesh. Place a spoonful of the stuffing at one end, roll up the meat, and secure with string or cocktail sticks.
Gently brown the chicken parcels in oil and butter, with onion, carrot, and celery for about 5 minutes. Add the white wine and reduce a little. Add stock, salt and pepper and simmer for 10-15 minutes or until cooked. Be careful not to overcook or chicken will dry out. Take out the chicken, arrange on a warm serving dish, lift out the vegetables, and if they are firm enough, serve on the side. Reduce the stock.
Add the raspberries to the liquid and remove from heat. Gradually stir in enough low-fat yogurt to make a smooth sauce. Season to taste.
ELDERFLOWER HONEYCOMB MOULD
This colourful sweet separates naturally into three layers. The concentrated jelly at the bottom of the mould is topped by two lighter layers, like a honeycomb..
Fresh flower from two heads of Elder
5 fl oz (1/4 pt) Elderflower wine
Juice and rind of 1/2 lemon
3/4 pt (450 ml) milk
3 large eggs separated
3/4 oz (18 g) gelatine
2 oz (60 g) fine or caster sugar
1/4 (150 ml) double cream
Warm the milk with the flowers until hot. Strain. Whisk the milk into the egg yolks, gelatine, sugar and cream in a large bowl. Cook in a double boiler, or in a bowl over simmering water, until the mixture thickens slightly to the consistency of thin cream. Add the wine, rind, and juice of lemon and cool.
Whisk the egg whites until stiff and fold in the custard mixture with a metal spoon. Pour into a slightly wet 1- 1 1/2 pt (575-875 mil) mould and set in the refrigerator.
VARIATION: For an Elder(berry) mould, use the berries from 2 heads of Elder instead of the flowers. Gently simmer in 5 fl oz (1/4 pt) orange or lemon juice, strain, sweeten to taste, and add with the rind and juice of lemon as above.
ELDERFLOWER FRITTERS:
These unusual sweet fritters makes a delicious snack or starter. You can try other flower heads of other herbs, such as Marjoram.
20 fresh Elderflower sprigs
1 egg, separated
1 Tablespoon water
1 Tablespoon oil (Rice Oil, or Veg)
Pinch of salt
Rind of 1 lemon
3 oz (100 g) flour, sifted
Rind of 1 orange
Castor sugar
Oil for deep frying
Beat the egg yolk with the water, oil, salt, and lemon and orange rind until well blended. Add sifted flour, and stir. Leave to stand for 1 1/2 hours. Beat the egg whites until they form stiff peaks and with metal spoon fold gently into the batter: dip the flower heads into the batter and fry in hot oil until golden brown. Drain on absorbent paper, sprinkle with the sugar, and serve with lemon wedges.
VARIATION: To make a savory version, take out the orang rind, add 1 Tablespoon of parmesan cheese to the sifted flour, and do not cover with sugar.
ROSE GERANIUM CHEESECAKE:
Herbs can make a welcome addition to an uncooked cheesecake. Rose Geranium or Lemon Geranium leaves give a delicious fresh-tasting flavour, making an ideal summer dessert.
8 oz (225 g) plain sweet biscuits (cookies) like shortcake
3 oz (90 g) butter (Real) not margarine
8 oz (225 g) cottage cheese
8 oz (225 g) cream cheese
Juice and grated rind of 1/2 lemon
8 medium Rose or) Lemon Geranium leaves, chopped
3/4 oz (18 g) powdered gelatine
2 Tablespoons hot water
1 egg
1/4 pt (150 ml) stirred thick yogurt
3 dessert spoons fine granulated sugar
Place the biscuits/cookies in a plastic bag and crush with a rolling pin. Melt the butter in a saucepan, add the crushed pieces until coated with butter. Place in the bottom of 8 -ins (23-cm) loose- bottomed cake tin. Pass the cottage cheese through a sieve, then beat the cream cheese and cottage cheese together with the lemon juice and rind, egg yolk, and stirred yogurt. Add the chopped leaves. Dissolve the gelatine in the water, fold into the mixture and pour over the base. Chill until set.
VARIATION: As an alterative, try flavoring with Elderberry juice.Stew 2 heads of berries in 3 Tablespoons of water and sugar to taste. Use half the liquid in the cheesecake mixture and the rest with 1 teaspoon of gelatine to pour over the cheesecake as a topping.
COOKED MARIGOLD CHEESECAKE:
You will need from 4 fresh heads or 6 Tablespoons of dried Marigold petals
BASE:
2 oz (60 g) real butter
2 oz (60 g) self rising flour
1/2 teaspoon baking powder
2 oz (60 g) fine granulated or castor sugar
1 egg, beaten
8 strands saffron infused in 2 Tablespoons of hot water
CHEESECAKE:
3 oz (90 g) of real butter
2 oz (60 g) castor sugar
pinch of cinnamon
zest and juice of 1/2 lemon
2 eggs, separated
2 oz (60 g) plain flour
12 oz (350 g) cream cheese, softened
with 1/2 pt (350 ml) double cream
Heat the oven to 375 F (190 C) or gas mark 5
Simmer a small amount of water. Add petals, leave for a few seconds, and drain.
For the base, cream the butter, mix in the sieved flour and baking powder, then add the sugar, beaten egg, saffron, and liquid. Bake in a greased loose-bottom 8-ins (23-cm) cake tin for 1/4 of an hour. Leave to cool in the tin.
Meanwhile, for the cheesecake, separate the egg yolks and infused Marigold petals until light and fluffy.
Fold in the flour, then the cream cheese mixture, lemon juice, and zest. Whip the egg whites until stiff and fold them in. Pour over the cooled cake in the tin.
Bake at 325 F (170 C) or gas mark 3 for 1 hour 25 minutes.
When cooled remove from tin and dust with confectioner's sugar.
