Recipes tagged with: herbs

Basil Pesto

Basil Pesto

There are so many recipes for Pesto Sauce and lot's of discussion as to whether it should be hand made in a pestle and mortar or in a mini food processor. Either way. it's quick to make, especially if you don't weigh the ingredients, but use a tea cup or American measuring cup. It's more about proportions rather than an exact science.

  • Time: 10 minutes
  • Complexity: very easy

Brazil Nut Roast

Brazil Nut Roast

One of the mainstay, classic recipe's of the early vegetarian movement. This was one of the most popular main courses that I used to make in the 80's when I owned and ran a vegetarian restaurant. It is also a delicious way for vegans to ensure that they add plenty of protein to their diet. You can adapt this recipe for any type of nut that you fancy and also try changing the vegetables and herbs that you use. Grating the vegetables keeps it light and prevents it being the chaffy, dry creation so mocked in the past. If you are not bothered about the recipe being vegan, use butter instead of the oil. Add a beaten egg too, it will be even lighter.

  • Time: 15 minutes to prepare. 40 minutes cooking time.
  • Complexity: easy

Carrot and Coriander Soup

Carrot and Coriander Soup

A soup for all seasons that's full of herb flavour but simple to make - and much tastier than the ones in the shops. Use very good stock for the best flavour.

  • Time: 35 minutes
  • Complexity: very easy

Crab Linguine

Crab Linguine

A quick and easy crab recipe which serves eight as a starter, or four as a large main course.

  • Time: 20 minutes
  • Complexity: very easy

Gravadlax (Dill cured salmon)

Gravadlax (Dill cured salmon)

Plan ahead for this recipe as it will take 4 days to cure. You must turn the fish each day and use the freshest salmon possible. It really is so much better than anything that you will buy in a pack from the supermarket, and cheaper too! Serve with Dill and Mustard sauce and on rye bread.

  • Time: Allow 4 days for the salmon to cure
  • Complexity: medium

Halloumi Cheese on the Barbecue

Halloumi Cheese on the Barbecue

Halloumi cheese cooks very well on the barbecue as it doesn't melt into a puddle as soon as it hits the heat. Cut quite large cubes of cheese so it doesn't fall between the grid on the barbecue into the fire. Try marinading in lemon, garlic and oregano. Skewers work too, although halloumi is prone to break when you thread the skewer and try to turn them over. Grill to form a lovely brown crust.

  • Time: 10 minutes plus cooking time of about 10 minutes.
  • Complexity: very easy

Herb Crusted Salmon

Herb Crusted Salmon

Just a quick and easy supper, when you fancy a piece of fish. Try the recipe with other types of fish.

  • Time: 35 minutes
  • Complexity: very easy

Indian Spiced Chicken Kebabs

Indian Spiced Chicken Kebabs

Succulent chicken breast pieces marinated in Indian spices and yoghurt making, a very quick and delicious summer meal. Chicken thigh meat is great to use too, and possibly more tasty and succulent than breast meat. Use less chilli powder or cayenne pepper if you prefer less kick, although the amount in this recipe won't have you gasping for water! If you do not have all the spices in your store cupboard, don't worry, just substitute all of the spices with curry powder.

  • Time: 20 minutes plus cooking time of 10 to 15 minutes
  • Complexity: very easy

Lamb, Onion and Rosemary Skewers

Lamb, Onion and Rosemary Skewers

Leg of lamb is perfect for these dainty little skewers. Use small woody stems of rosemary and thread with the marinated lamb and onion. Make sure that the rosemary sprigs are not too fleshy or the meat will not thread. Grill over hot coals. This recipe makes 8 mini skewers, enough for 4 people as a starter or 2 people for a main course. Delicious served in pitta bread with some tzatziki.

 

  • Time: 30 mins plus marinating and cooking time
  • Complexity: medium

Leek and Parsley Soup

Leek and Parsley Soup

A simple and economical soup which is quick to make. Use oil instead of butter for a dairy free version.

  • Time: 30 minutes
  • Complexity: very easy

Lemon, Garlic and Oregano Marinade

Lemon, Garlic and Oregano Marinade

A quick and easy marinade to use on barbecued/grilled cheese, meat or fish. Delicious to perk up halloumi cheese, salmon or lamb.

  • Time: 10 minutes
  • Complexity: very easy

Pitta Bread Crisps

Pitta Bread Crisps

Such an easy way to use leftover over pitta breads or to make to go with dips at a party. These pitta bread crisps will keep in an airtight container for at least a week, if not longer.

  • Time: 15 minutes
  • Complexity: very easy

Quinoa Tabbouleh Salad

Quinoa Tabbouleh Salad

A fresh and summery salad which is just delicious by itself or as part of a mezze style meal. Tabbouleh is usually made with bulghur wheat but quinoa makes a great change and is also gluten free.

  • Time: 30 minutes
  • Complexity: very easy

Salmon with Sumac, Lemon and Dill

Salmon with Sumac, Lemon and Dill

This is a Middle Eastern inspired dish with Sumac adding lemon citrus flavours and tartness to the fish. Sumac is a coarsely ground powder made from the berries of the Sumac bush, which is native to the Middle East and particularly notable in Iran. It is easy to find in Waitrose and other good supermarkets. Try this recipe with any other firm fleshed fish but make sure that if you plan to cook it on the barbecue that you keep the skin on as it helps prevent the fish from sticking to the grid.

 

  • Time: 15 minutes plus cooking time of about 10/15 minutes.
  • Complexity: easy

Toasted Pearl Barley with Lemon and Herbs

Toasted Pearl Barley with Lemon and Herbs

Pearl barley makes a nice change from rice. It is a little more chewy, has a delicate nutty flavour and is filling. It soaks up the bold flavours of a rich meat or vegetable stew or holds its own in a summery salad. So serve this recipe as you prefer, hot or cold works equally well.

  • Time: 40 minutes
  • Complexity: easy