Bread Plates
How to make herbal oils, vinegars, cheeses and breads
Mint and Blueberry Vinegar
1 1 / 2 pound fresh or frozen blueberries
2 1 / 2 liter of red wine vinegar
12 to 14 fresh mint leaves
Save a dozen of the best products and make side. Finely chop the remaining fruit and place in a bowl. Boil vinegar and pour over the berries. Cover and leave to infuse for 24 hours. Strain the vinegar through a kitchen sieve filled with muslin and press all the juice from the berries. Bring juice to a boil and let cool slightly. Pour into clean warm bottles. Thread of the reserved berries with bamboo skewers or satay sticks, skewers mint leaves between them. Insert a skewer into each bottle and seal with a lid or click on a cork. Vinegar will keep abut for four months.
Parsley and lemon oil
1 pint olive oil
1 small lemon, removed
3 large sprigs parsley
Cut the lemon into quarters and slide the pieces on a bamboo skewer or satay stick. Place in a jar, add the parsley and cover with oil. Leave to infuse for one to two weeks in a warm place, shaking the bottle a day.
Garden herb vinegar
2 liters of white wine vinegar
6 sprays each of thyme, mint, rosemary, summer savory and
4 large sprigs parsley
a handful of tarragon
2 tablespoons coriander seeds
6 sticks celery, chopped
1 large onion, peeled and chopped
Crushed peppercorns 12 green or black
Place all ingredients in a large jar or bowl, cover and allow two to three weeks in a warm place. Stir or shake from time to time. Then strain and bottle of vinegar.
Old-Fashioned herb sauce
1 stick of horseradish, washed and scraped
2 small onions, peeled and chopped
4 sticks each winter savory, basil, marjoram, thyme and tarragon
6 cloves
zest and juice of 1 lemon
1 / 2 liter of red wine vinegar
1 pint water
Remove all stems of herbs. Place all ingredients in a saucepan and simmer for about 20 minutes. Then strain and when is cold pour into small bottles. Cork secure. This sauce is useful to flavor stews and heavier dishes.
Rose Petal Vinegar
Fill a jar with the petals of a dark red or pink fragrant rose. Press firmly and cover with white wine vinegar. Leave in a warm medium during a month, then strain and bottle.
Raspberry Vinegar
This vinegar is very popular and very easy to make existing features in many recipes. It is delicious in salad dressings or even fruit salads.
3 pounds raspberries
3 liters of white wine vinegar
sugar
Place raspberries and vinegar in a large pot or bowl. Leave to infuse for ten days, stirring daily. Strain the vinegar and add 2 ounces of sugar to each pint of vinegar. Place in a pot and boil well. When the bottle of cool, and seal.
Oregano Olive Oil
1 medium liter of olive oil
5 sprigs fresh oregano
2 cloves garlic, peeled
8 whole green peppercorns
2 bay leaves
Any to pour oil into a jar with a cork cap force fit or leave it in the bottle and add the herbs. It will take several days for the herbaceous flavor development. The oil can be left as is or strained and poured into the container, with a new piece of oregano, to identify the oil.
The same process can be used for most of the herbs, but are particularly successful oil of basil, fennel, rosemary, marjoram, thyme, tarragon and dill.
Beverages and syrups
In this section, have given me two of my favorite recipes. Elderflower champagne definitely much higher rates to all creations French and rosehip syrup is a delicious ice cream or as a base for fruit salads.
Elderflower (Elder) Champagne
8 liters of water
1 large lemon, removed
Five heads of elderflower
1 1 / 2 pound granulated sugar
2 teaspoons vinegar white
Heat some water and dissolve sugar, cool. Squeeze the lemon juice and then place the skin with a bucket elderflowers immaculately clean. Add remaining vinegar and cold water. Leave for about four to five days, then strain and pour into sterilized jars. It is important that the screw-top bottles, not cork. (Caps could get out of the bottle during fermentation.) The champagne will be ready to drink after a week and does not improve with long maintenance.
Rosehip syrup
2 rosehip pounds, finely chopped
5 liters of water
1 pound granulated sugar
Place 3 1 / 2 liters of water in a large saucepan and add the rose hips. Bring to a boil then remove from heat and let stand for 15 minutes. Ladle the mixture into a gel pack or double thickness of muslin and let drain for several hours. Return pasta to pan with remaining water and boil. Let soon and then strain through jelly bag or muslin. Pour the liquid into a saucepan and simmer until reduced to about 1 1 / 2 to 2 liters and add sugar. Stir until the sugar has dissolved and then boil for five minutes. Let cool slightly, then pour into clean bottles, cork warm and secure.
Packaging gift
Both these ideas can be packaged attractive as some labels. You could design template to the label, if you do not trust in freehand drawing, or if they could only rely on the letters ordered. Elderflower champagne could be packaged with a nice set of glasses or perhaps bookmy a good idea of heaven is a cold glass of elderflower champagne and a fascinating book! Rosehip syrup could be part of a basket of pink candy themes, containing rose petal jam, rose vinegar, plum jam and pink and a pair of beautiful pink roses for the final touch.
Based on Cheese Herbs
A collection of cheeses made from herbs, with some homemade breads and biscuits, would be welcomed by many friends and family and become easy and not too expensive. They are best when freshly made rather than frozen, and if you ran the recipient, who might even still hot! If you have these recipes freeze well should be covered with aluminum foil and labeled. Let thaw at least two or three hours at room temperature, depending on size the container used.
Making your own cheese is a fairly long process, so I suggest you buy cheat and use cheese as their base.
Soft cheese with herbs
4 ounces fat soft cheese or half-fat
2 oz butter
1 1 / 2 tablespoons parsley, finely chopped
1 tablespoon mixed fresh herbs such as marjoram, thyme and dill
1 / 2 teaspoon freshly ground black pepper
Mix all ingredients in a food processor, then result in a small bowl and keep in the fridge. This cheese can be served in a small pot or pan, or molded into a shape and wrapped in a large sheet.
Curd cheese with mint and orange
8 oz of cheese curd
zest of 1 Orange
1 teaspoon finely chopped fresh mint
orange peel curls
small mint leaves
Mix all ingredients thoroughly and become small casserole dishes. Smooth the top and garnish each with a curl of orange peel and a small mint leaf.
Cream cheese with basil and garlic
8 oz cream cheese
1 tablespoon finely chopped basil
1 clove garlic, minced
Mix all ingredients well and pack into a small container. This cheese is an excellent small tomatoes stuffed and eaten with hot French bread.
Herby cheese Marbles
8 oz fat cream cheese
various herbs and spices, including chives, dill, parsley, mint, poppy seeds
sesame seeds, cumin seeds and oregano
Make sure the herbs are very finely minced, then placed in separate dishes. Small roll amounts of the cream cheese and then roll ball in one of the herbs or spices to give an even layer. Choose a reasonable range of herbs and spices as this adds to the visual effect. Stack to a shallow dish or wooden bowl and garnish with a handful of fresh herbs.
Presentation of local cheeses
All these Cheese is attractive in small pots of white or terracotta. You can also wrap the pots in a large circle of cotton gingham or stained. Several boats involved in coordinating or matching cotton packs a bunch of fresh herbs and fresh bread or garlic bread would be most welcome.
A Herbal Breads
The bread is delicious when given the careful addition of some herbs. garlic bread is well known and well liked, but these breads are a little different. To be equally popular among his family and friends.
Pan mixed fresh herbs
A loaf of French bread
1 / 2 teaspoon Salt and pepper
3 oz butter
2 tablespoons mixed fresh herbs, finely chopped
Mix the herb salt, and pepper with butter until smooth. make diagonal cuts almost every inch along the loaf, cut deep, but not completely through the loaf. Spread grass butter on each slice until you have used it. Wrap tightly in aluminum foil and store the bread in the refrigerator until needed. To serve, warm in a hot oven at 400 º C for 5-10 minutes.
Other combinations of lemon grass, parsley include breads, and dill (add the zest and juice of half a lemon and change of the herbs), rosemary, chervil and orange (add the zest and juice of half an orange and change the herbs).
Soda bread Strawberry Mint
8 oz whole wheat flour
8 oz flour
1 / 2 teaspoon salt
1 teaspoon baking soda
2 oz butter
6 oz carton strawberry yogurt
1 / 4 pint of milk
2 tablespoons finely chopped fresh mint
Sift flour, salt and soda in a bowl and rub in the butter until mixture resembles fine breadcrumbs. Add the yogurt, mint and enough milk to make a fairly hard mass. Form dough into a ball, place in a greased baking sheet flatten slightly and mark with a sharp knife. Sprinkle with flour and bake in a moderately hot oven400 º F for 30 minutes. Cool on a cake rack.
Cheese and herb scones
These are delicious meals with soup or cheese and are made very quickly.
1 1 / 2 ounces butter
8 oz flour
2 teaspoon baking powder
1 / 2 teaspoon salt
1 / 4 teaspoon cayenne pepper
3 oz grated hard cheese
1 / 4 liters of milk
1 tablespoon fresh herbs, finely chopped
Sift baking powder, cayenne pepper, salt and flour in a bowl. Cut butter and mix with flour until it resembles breadcrumbs. Add cheese, milk and herbs and mix with a knife to form a soft dough.
Form a ball and divide into eight pieces. Pat each piece into a circle 1 / 2 thick. Place the dumplings in a baking pan with plenty of space between them. Bake for 10-15 minutes in a hot Funtil oven450 º are resurrected and gold. Either serve immediately or cool on a wire rack. These are best eaten as soon as possible (not is never a problem!)
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