Cooking with Rosemary

May 17, 2010

Spinach and Rosemary Soup with Nettles

A soup derived from a Darina Allen recipe.

Heat 50 g of butter in a heavy saucepan. When it foams add 110 g of chopped onions and 150 g of chopped potatoes and turn them until well coated. Sprinkle with salt and pepper. Cover and cook for about 10 minutes. In another pan bring 500 ml of vegetable stock to a boil and in another pan 500 ml of creamy milk. Add both to the vegetables and simmer until cooked. Add 350 g of spinach and cut young nettle tops, stalks removed from both and the stems of the nettles. Cook with the lid off until cooked. Add 1 tablespoon of finely chopped rosemary. Liquidise and taste. Serve with natural yogurt or cream on top and fresh rosemary flowers.

Gruyere and Rosemary Cake

A Savory Bread to Accompany Soup, Chutneys and Salads

90 ml double creme, 2 tablespoons of chopped rosemary, 2 garlic cloves, 6 free range eggs, 90 ml olive oil, 140 g plain self raising flour, 2 tablespoons ground almonds, pinch of salt, 80 g sun dried tomatoes, 100 g gruyere cut into 1 cm slices and 100 g parmesan cheese.

Preheat the oven to 180 degrees and line and grease a round cake tin with baking paper. Put the cream, chopped rosemary and garlic in a small saucepan and bring to a bowl, switch off and leave to infuse for 15 minutes. Meanwhile whisk together the eggs and olive oil in a large jug. Put the flour, almonds and salt in a mixing bowl, stir and make a well in the centre. Slowly add the egg mixture, whisking to avoid lumps, until you have a thick batter. Pass the cream through a sieve directly into the bowl, discard the garlic and rosemary. Add the sun dried tomatoes and cheeses and mix well. Put into the prepared baking pan and lay two rosemary sprigs down the middle. Bake for 35-40 minutes until a skewer comes out clean. Remove from the oven and leave for five minutes, then remove the loaf from the tin, when cool cut into slices with a bread knife.

Rosemary Tea with Elderflower Cordial

Cook rosemary sprigs in a pan of boiling water, wait until the water turns green and discard and strain the rosemary. Let the rosemary tea cool and add it to elderflower cordial with fresh lemon balm and mint sprigs and seep within a preserving jar in the fridge. Elderflower cordial can be bought at health food stores and major supermarkets.

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