Add Flavour with Herbs

Add Flavour with Herbs

Fresh Herbs are so simple to use and can really work some magic into your meal. Here are some of my favourite ways to use common herbs, but don’t be shy to try them in different ways.

In an ideal world we would all have fresh herbs in our gardens or in pots. No problem if you haven’t, most supermarkets stock fresh ones, washed and ready to use.

Basil – introduces a summer fragrance as well as flavour. It is divine added to a mix of roast baby tomatoes and boiled potatoes which have been coated in a decent olive oil. You can really use it in most dishes with tomato or cheese and its great with pasta.

Thyme – Another fragrant herb that goes well with so many foods. Use common thyme with red meats, root vegetables and soups. Try lemon thyme with fish, chicken or steamed veggies. An easy recipe is to steam broccoli with a few sprigs of lemon thyme. When its cooked top with some finely chopped lemon thyme mixed with grated parmesan.

Parsley – Possibly the most essential and versatile herb of all. To make an easy sauce simply melt some butter and add chopped parsley. Use it with veggies, grilled chicken or fish.

Sage – This herb has a strong, salty flavour, so use sparingly. Chopped it goes well with pork, some beef dishes, potatoes and is delicious with butternut.

Coriander – the herb you either love or hate – there doesn’t seem to be a middle ground! Excellent with most curries and spicy dishes. Try chopping it finely and mixing with natural yoghurt, use a dollop on top of your curry and taste the difference.

Mint – There are several types of mint to try. My favourites are spearmint or pineapple mint for sweeter dishes, punches and cocktails. Peppermint, indigenous mint or garden mint for savoury dishes. And then there is Eau de Cologne mint which is dreadful in anything!!

Aniseed – Here I mean the fresh leaves and flowers. Absolutely lovely with fruit or sparkling water. I also enjoy it with egg salad.

Rosemary – I only really add rosemary to rich red meats like lamb, beef or game. I find it too strong with anything else. You might like it, use sparingly!

Chives – Another herb that will compliment most meals. My absolute favourite is scrambled eggs (made with cream), finely chopped chives and smoked salmon served on whole-wheat bread.

Crunch it up

Crunch it up

[vc_row][vc_column][vc_column_text]While frozen meals are delicious and super convenient they do lose some of their texture when heated. You will be surprised how easy it is to get it tasting like a freshly made meal. Try these ideas to ‘Crunch it Up’.[/vc_column_text][us_separator type=”invisible” size=”small”][vc_row_inner][vc_column_inner width=”1/3″][us_single_image image=”1600″ size=”full” align=”center” style=”outlined”][vc_column_text]A simple salad – Serve your meal with a simple side salad of lettuce, cucumber and onion and you will be amazed how different it tastes.[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/3″][us_single_image image=”1456″ size=”full” align=”center” style=”outlined”][vc_column_text]Fresh Herbs – see a previous blog ‘Add Flavour with Herbs’.

[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/3″][us_single_image image=”1601″ size=”full” align=”center” style=”outlined”][vc_column_text]Celery – Sounds odd, but try chopping it finely and add it to dishes like Chicken a la King, Moroccan Lamb, Roast vegetables or buttered carrots.

[/vc_column_text][/vc_column_inner][/vc_row_inner][us_separator type=”invisible” size=”small”][vc_row_inner][vc_column_inner width=”1/3″][us_single_image image=”1599″ size=”full” align=”center” style=”outlined”][vc_column_text]Onions – Use in the same way as celery. Try regular onions, red onions, spring onions or pickling onions for a variety of tastes. Use raw, stir fried or caramelised.

[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/3″][us_single_image image=”1441″ size=”full” align=”center” style=”outlined”][vc_column_text]Yoghurt – This is the easiest way to liven up a curry. Add some chopped coriander, onion, cucumber or parsley to a small tub of natural yoghurt and put a dollop on the curry.[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/3″][us_single_image image=”1442″ size=”full” align=”center” style=”outlined”][vc_column_text]Cream – Ideal for soups. Simply stir in a spoonful when the soup is hot.

[/vc_column_text][/vc_column_inner][/vc_row_inner][us_separator type=”invisible” size=”small”][vc_row_inner][vc_column_inner width=”1/3″][us_single_image image=”1475″ size=”full” align=”center” style=”outlined”][vc_column_text]Nuts – Slivered almonds, whole cashews, pecan nuts and peanuts can be stirred into many dishes. Try them with creamed spinach, curries, roast butternut, savoury rice and vegetarian meals.[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/3″][us_single_image image=”1443″ size=”full” align=”center” style=”outlined”][vc_column_text]Tomatoes – Cut some cocktail tomatoes in half and add them to the dish. You could also mix some chopped fresh herbs for extra flavour.[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/3″][us_single_image image=”1439″ size=”full” align=”center” style=”outlined”][vc_column_text]Side veg – steam broccoli, cauliflower, green beans or another veggie to serve alongside the meal.[/vc_column_text][/vc_column_inner][/vc_row_inner][us_separator type=”invisible” size=”small”][vc_row_inner][vc_column_inner width=”1/3″][us_single_image image=”1440″ size=”full” align=”center” style=”outlined”][vc_column_text]Cucumber – Delicious chopped up and added to curries, soups and pasta dishes.

[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/3″][us_single_image image=”1437″ size=”full” align=”center” style=”outlined”][vc_column_text]Croutons – Perfect with soups and salads, and they add some crunch to pasta dishes too.[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/3″][us_single_image image=”1438″ size=”full” align=”center” style=”outlined”][vc_column_text]Bacon bits – Chop some bacon and fry until crispy. Use it top soups, veggies or meals with a sauce.[/vc_column_text][/vc_column_inner][/vc_row_inner][us_separator type=”invisible” size=”small”][vc_row_inner][vc_column_inner width=”1/3″][us_separator type=”invisible” size=”small”][/vc_column_inner][vc_column_inner width=”1/3″][us_single_image image=”1434″ size=”full” align=”center” style=”outlined”][vc_column_text]Grated carrots or beetroot – These will add some crunch and colour.[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/3″][us_separator type=”invisible” size=”small”][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row]
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