|
|
Post by braided-rug on Oct 21, 2005 12:20:33 GMT 10
"Are you going to scarborough fair?
Parsley, sage, rosemary & thyme
Remember me to one who lives there
She once was a true love of mine."
~Scarborough Fair/Simon & Garfunkel
Does anyone remember that song?
Do you ever use it to help remember herb names or help find the herb you are looking for?
|
|
|
|
Post by braided-rug on Feb 13, 2006 16:03:24 GMT 10
|
|
|
|
Post by braided-rug on Feb 13, 2006 16:05:22 GMT 10
|
|
Admin
Major Contributor
formerly ~cara~
Posts: 4,651
|
Post by Admin on Feb 14, 2006 9:55:20 GMT 10
Yep I remember that song...Are we dating ourselves here br. LOL
|
|
|
|
Post by braided-rug on Mar 6, 2006 10:47:01 GMT 10
"Parsley Jelly A delicious herb jelly, made in the traditional way, and a pleasant change from mint sauce to go with roast lamb. Ingredients 2.3 Kilogram Cooking apples (5 lb) 1.1 Litres Water (2 pints) 3 Large sprigs Fresh parsley 6-8 Tablespoon Chopped fresh parsley 1.1 Litres Distilled malt vinegar (2 pints) Sugar Few drops Green food colouring Method Remove any bruised or damaged portions from the apples and roughly chop them into thick chunks without peeling or coring. Put them in a preserving pan with the water and the parsley sprigs. Bring to the boil, then simmer gently for 45 minutes, until the fruit is soft and pulpy. Stir from the time to time to prevent sticking. Add the vinegar and boil for a further 5 minutes. Spoon the apple pulp into a jelly bag or cloth attached to the legs of an upturned stool, and leave to strain into a large bowl for at least 12 hours. Do not squeeze. Discard the pulp remaining in the jelly bag. Measure the extract and return it to the pan with 450g (1 lb) sugar for each 600 ml (1 pint) extract. Heat gently, stirring, until the sugar has dissolved, then boil rapidly for about 10 minutes. Test for a set and, when the setting point is reached, remove the pan from the heat. Skim the surface with a slotted spoon Stir in the chopped parsley and add a few drops of green food colouring. Allow to cool slightly, then stir well to distribute the parsley. Pot and cover the jelly. Herb Jellies Other fresh herbs such as rosemary, thyme, sage and mint can be used equally as well as parsley. Serve these herb jellies with roast meats - mint or rosemary jelly with lamb; thyme jelly with poultry; and sage jelly with pork." From: www.greatbritishkitchen.co.uk/recipes_result.asp?name=parsleyjelly |
|
