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Post by braided-rug on Jan 21, 2007 18:57:11 GMT 10
This follows on from cupcake's previous post:
"What do you ladies think about doing a herb a week or spice? It is your chef of the week that started me thinking about this. We could have one herb a week and talk about it, recipes, crafts, garden ideas, whatever.
I bought a lemon thyme plant today and I would love to do some research on it in a little while after get some house chores done."
Week one's Herb or Spice of the Week is Lemon Thyme.
Have you found some information cupcake?
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Post by braided-rug on Jan 21, 2007 19:01:50 GMT 10
Every Friday US time I will change the herb or spice. Towards the end of the week if you have a suggested herb or spice let me know on the thread. Is that the best way of doing it? The first change over will be on the 2nd February. roast lemon thyme turkey150g (5¼ oz) butter, softened 1 tablespoon finely grated lemon zest 1 tablespoon chopped lemon thyme leaves 2 cloves garlic, crushed 1kg (2¼ lb) turkey breast, washed and dried 10 sprigs thyme 2 tablespoons lemon juice 2 tablespoons olive oil sea salt and cracked black pepper Preheat the oven to 200°C (390°F). Place the butter, lemon zest, lemon thyme and garlic in a bowl and mix to combine. Place the turkey skin side down, lift the tenderloin, spread with 2 tablespoons of the lemon butter and top with 4 sprigs of thyme. Turn the turkey over and carefully loosen the skin from the flesh with your fingers. Push the remaining butter under the skin and secure with kitchen string. Place the turkey in a baking dish, pour over the lemon juice and oil and sprinkle with salt and pepper. Cover with foil and roast for 15 minutes. Remove the foil, top with the remaining thyme sprigs and cook for a further 15−20 minutes or until the skin is golden and the juices run clear when tested with a skewer. Slice and serve hot or cold. Serves 6−8. + Retain the pan juices from the roast lemon thyme turkey to use in the cranberry gravy recipe. From: www.donnahay.com.au/Story.jsp?storyid=5574106§ionid=818 |
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Post by braided-rug on Jan 21, 2007 19:07:49 GMT 10
This is an interesting herb cupcake. Here is a recipe for lemon thyme pesto with a lamb dish. www.abc.net.au/federation/federactive/main.htm
Lemon baked roast chickenlemonroastchook Prep Time Cook Time Serves 15 mins 1 hr 30 mins 4 Ingredients * 1.5kg whole chicken * 2 lemons, roughly chopped * 4 spring onions, chopped * 2 tbsp chopped fresh lemon thyme * 2 cloves garlic, crushed * 1 tbsp olive oil * 6 sprigs fresh lemon thyme * 4 thin slices prosciutto Here's how 1. Preheat the oven to moderate (180C). Trim the chicken of any excess fat and sinew, then rinse the cavity and pat dry with paper towels. 2. Place the lemons, spring onion, lemon thyme, garlic and freshly ground black pepper in a bowl and mix together well. Spoon the mixture into the cavity of the chicken. 3. Bend the chicken wings back and tuck them behind the body. Tie the drumsticks together with string. Place on a wire rack in a baking tin, brush with the oil and top with the sprigs of lemon thyme. Cover the breast with overlapping slices of prosciutto. 4. Cover the chicken with foil and bake for 1 hour 15 minutes, or until cooked through. Remove the foil and cook for a further 15 minutes, or until the chicken is tender and the skin is crispy. Allow the chicken to rest in a warm place for 15 minutes before carving. Discard the stuffing. Serve with roast vegetables, if desired. Source: The Complete Quick Short Recipe Collection (Murdoch Books) From: au.blogs.yahoo.com/better-homes-gardens/225/lemon-baked-roast-chicken/ |
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Post by braided-rug on Jan 21, 2007 19:21:01 GMT 10
Antipasto Pizza * ¼ cup Tomato pizza sauce * 2 tbsp Sundried tomatoes (chopped) * 1/3 cup Mushrooms, sliced * 1 cup Caboolture Shredded Mozzarella * 8 slices KR Castlemaine Premium Leg Ham * ¼ cup Artichokes * 8 slices Peperoni * 50g Feta cheese * 1 tbsp Kalamata olives * Freshly cracked pepper * 1 ½ tsp Fresh lemon thyme * 8 strips Sundried tomatoes Evenly distribute pizza sauce over base. Sprinkle chopped sundried tomatoes and mushrooms evenly over base, then mozzarella. Place slices of ham in a circle around outside edge of base and top each with peperoni slices. Sprinkle over artichoves, feta and olives. Top with cracked pepper. Bake, slice and serve garnished with lemon thyme and sundried tomato strips. Merri-lea Lawrence - Empire Pizza, Glendalough, WA From: www.bestofthebest.com.au/s01/recipes.html
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Post by braided-rug on Jan 22, 2007 14:05:59 GMT 10
I am still looking for a craft, but I seem to find nice recipes.
Pancetta potato salad5 out of 5 Ingredients (serves 4) * 175g (8 slices) pancetta * 1kg chat potatoes, halved, rinsed * 6 green onions, thinly sliced * 2 hard-boiled eggs, peeled, chopped * 2/3 cup walnuts, roughly chopped * Herb dressing * 1/2 cup whole-egg mayonnaise * 1/2 cup thick, plain yoghurt * 1/2 teaspoon caster sugar * 2 tablespoons finely chopped chives * 2 tablespoons lemon thyme leaves Method 1. Place half the pancetta in a single layer between 2 sheets of paper towel (see tip). Place on a microwave-safe plate. Microwave on HIGH (100%) for 2 to 3 minutes or until light golden. Repeat with remaining pancetta. Allow to cool. Break into small pieces. 2. Place potato into a shallow microwave-safe dish (no more than 2 layers deep). Cover. Microwave on HIGH (100%) for 6 to 8 minutes or until almost tender (when a skewer is inserted it should feel slightly resistant when removing). Cover with foil. Stand for 5 minutes or until completely tender (a skewer inserted should come out easily but skins should not be wrinkled). Drain. Transfer potato to a large bowl. Allow to cool for 15 minutes. 3. Make dressing: Whisk mayonnaise, yoghurt, sugar, chives and thyme in a bowl until well combined. 4. Add onion, egg, walnuts, pancetta, dressing and salt and pepper to warm potato. Toss gently to combine. Serve with grilled sausages, lamb or fish. Notes & tips Tip: Use non-recycled paper towel to cover food in the microwave, as recycled paper towel can contain foil chips that might ignite. Paper towel is a good option when covering foods such as bacon, proscuitto or pancetta, and when softening onions in oil. As well as acting as a cover, the paper towel absorbs excess fat and keeps your microwave clean. Source Super Food Ideas - September 2005 , Page 62 From: taste.com.au/recipes/1244/pancetta+potato+salad |
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Post by cupcake on Jan 22, 2007 15:40:06 GMT 10
Thanks for stating this Braided rug. I love the way this smells. Whenever I plants herbs the first thought that comes to mind are what are it's health benefits. I got the folloing from~ www.ageless.co.za/lemon_thyme.htmThymus citriodorus benefits: relieving muscle spasms has anti-aging properties immune system easing digestion easing a tight chest constant coughing relieving asthma promotes relaxation laryngitis gastritis This website tells how to make infusions which are my favorite way of using herbs but I want to branch into cooking with them more. |
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Post by cupcake on Jan 22, 2007 15:53:47 GMT 10
Those recipes sound really good. I am going to have to try the chicken and turkey recipes. I got the following from ~ homecooking.about.com/library/weekly/aa012599a.htmThyme selection, storage and usage Fresh, dried and powdered thyme are readily available year-round in most markets. If you are lucky enough to be able to grow your own, remember that thyme leaves are sweetest if picked just as the flowers appear. Store fresh thyme in a plastic bag in the vegetable crisper drawer of your refrigerator or stand sprigs in a glass of water on the refrigerator shelf. When cooking with thyme, know that one fresh sprig equals the flavoring power of one-half teaspoon of dried thyme. As with most leafy dried herbs, be sure to crush the leaves between your hands before adding them to your recipe. To dry your own, hang bundles of sprigs upside-down in an warm, dry, airy location for about ten days. Dried thyme should be stored in a cool, dark place, in an airtight container for no more than six months. It is preferable to strip the leaves from the stems for your recipes when using either dry or fresh thyme. This is easily accomplished by placing the stem between the tines of a fork and pulling the stem in the opposite direction of the leaf growth. Will do some more research  |
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Post by braided-rug on Jan 24, 2007 18:12:32 GMT 10
Lemon Thyme Cookies1 stick butter 3/4 Cup sugar 1 egg, beaten 1 Teaspoon vanilla 1 Tablespoon milk 1 Teaspoon grated lemon zest 1/2 Cup fresh lemon thyme leaves, finely chopped 1 1/4 Cups flour 1/8 Teaspoon salt 1/4 Teaspoon baking powder Preheat oven to 350F. Cream butter, gradually adding sugar, and beat until light. Add egg, vanilla, and milk and blend until well incorporated. Blend in lemon zest and lemon thyme. Mix flour, salt, and baking powder and sift into butter mixture. Blend well. Arrange by teaspoons on greased cookie sheet and bake 8-12 minutes, until lightly brown. Yield: 3 dozen. This and two other wonderful recipes (including one for olives) from: www.mariquita.com/recipes/lemonthyme.htmlSweet Lemon-Thyme Crisps: www.epicurious.com/recipes/recipe_views/views/14225
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Post by braided-rug on Jan 24, 2007 18:20:49 GMT 10
"Lemon thyme (Thymus x citriodorus) is available in varieties with green or variegated leaves, but the major attraction of this thyme is its delicate scent of lemon and spice which is best when enjoyed fresh. The fragrance disappears with any but the briefest cooking or when dried. Unlike cooking thyme, lemon thyme cannot be grown from seed. Select a plant with the desired scent from a friend or a nursery. Beware of plants labelled as lemon thyme which lack a citrus smell - let your nose be the judge of the best plant to purchase. Lemon thyme grows to about eight inches tall and has a creeping, but nonaggressive, habit. It is well suited to rock gardens or for use as an edging. Propagate it by cutting off rooted side shoots and transplanting them." From: www.ext.vt.edu/departments/envirohort/factsheets2/herbs/jul88pr3.html |
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Post by braided-rug on Jan 28, 2007 15:00:22 GMT 10
I haven't been able to find anything else of interest in the last few days.
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Post by cupcake on Jan 28, 2007 17:46:30 GMT 10
When I do a search for lemon thyme on google I get recipes for lemon and thyme but not many for the actual herb. Are you running into this problem too beaided rug? BTW the things you have found sound wonderful.
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Post by cupcake on Jan 28, 2007 17:47:02 GMT 10
Lemon Thyme Cookies
Recipe By : The Herb Companion, Oct/Nov95
Serving Size : 36
1/2 Cup butter
1/4 Cup sugar
1 1/3 Cups flour
2 Tablespoons fresh lemon thyme
Preheat the oven to 350°F. Beat the butter with the sugar untl fluffy, then add the flour and thyme. Roll the dough 1/4-inch thick and cut out shapes. Place the cookies on ungreased baking sheets and bake 10 minutes. Cool on racks.
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Post by cupcake on Jan 28, 2007 17:50:21 GMT 10
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Post by cupcake on Jan 28, 2007 17:54:48 GMT 10
www.emmitsburg.net/gardens/recipes/lemons.htmSome interesting info and a lemon tyme chicken recipe sounds good. Lemon Thyme Chicken (Serves 4) 1 - 1 1/2 lbs. boneless chicken breast 12-15 sprigs of thyme or lemon thyme 4 large garlic cloves mashed 2 T. lemon juice 2 T. olive oil Freshly ground black pepper Salt (optional) Place chicken in a dish large enough to hold it all in one layer. Break thyme sprigs in half and bruise them. Scatter over chicken with garlic. Toss with olive oil, lemon juice, and black pepper. Cover and marinate in refrigerator for 6-8 hours, turning 2-3 times. Prior to cooking brush marinade off chicken. Grill over medium hot coals (or in broiler) for about 10 minutes. Turn frequently and sprinkle with a little salt when almost done. Note: Other chicken parts and skinless chicken can also be used in this flavorful dish.
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Post by braided-rug on Jan 28, 2007 19:45:57 GMT 10
Corn fritters and herb butter sounds nice. Yes, I have had the problem with searching lemon and thyme. Today I started looking on www.hakia.com |
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