Herb or spice of the week ~ wk1 Lemon Thyme

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Here is a French recipe I found Roasted Almonds with Honey and Lemon Thyme:

frenchfood.about.com/od/horsdoeuvresappetizers/r/almondsthyme.htm

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Here is a curious recipe:

Lemon Thyme Vinegar Pie

1/2 cup butter, softened (do not use margarine)
1 1/4 cups sugar
2 tablespoons lemon thyme rice vinegar
3 eggs, beaten
1 teaspoon vanilla extract
1/2 cup raisins
1/2 cup pecan pieces
1 (8-inch) unbaked pie pastry

Preheat oven to 350 degrees F. In a medium bowl, cream sugar and butter until fluffy. Add vinegar, eggs and vanilla extract; beat until well blended. Sprinkle pecans and raisins in bottom of pie shell (spread evenly). Carefully pour cream mixture over the pecans and raisins.

Bake 30 to 45 minutes or until knife blade inserted in the center comes out clean. Remove from oven and cool slightly on rack. This is best served warm. Can be heated 15 seconds on the microwave before serving.

Makes 8 servings.

From: whatscookingamerica.net/VinegarPie.htm

What I find hard is trying to find a craft or something like that.

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Recipe for winter greens pot pourri.

www.inseason.com/holiday/wintergreens.html

[cupcake]

I'll have to check oput that search site.
hmm the vinegar in the pie, that is curious ;D
I will do some more searching in the morning.

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I saw this being made on TV yesterday.

www.abc.net.au/tv/cookandchef/txt/s1956618.htm

www.abc.net.au/tv/cookandchef/recipes/

The recipes I saw I guess will be there a little while.

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Zucchini and lemon thyme soup


Ingredients (serves 4)

* 1 tablespoon olive oil
* 2 garlic cloves, crushed
* 1 onion, chopped
* 2 (350g total) potatoes, peeled, chopped
* 750g zucchini, chopped
* 4 cups salt-reduced chicken stock
* 1/4 cup lemon thyme, chopped
* 2 bay leaves
* 400g can cannellini beans, drained
* 1/3 cup flat-leaf parsley, chopped

Method

1. Heat oil in a saucepan over medium-high heat. Add garlic and onion. Cook, stirring, for 3 minutes or until soft.
2. Add potatoes and zucchini. Cook, stirring, for 5 minutes. Add stock, thyme and bay leaves. Cover. Simmer, stirring occasionally, over medium-low heat for 20 minutes. Discard bay leaves.
3. Puree soup. Add beans, parsley, and salt and pepper. Cook, stirring, over medium heat until warmed through. Serve with toasted Turkish bread, if desired.

Source

Super Food Ideas - May 2004 , Page 44
Recipe by Annette Forrest

From: www.taste.com.au/recipes/7641/zucchini+and+lemon+thyme+soup