|
|
Post by braided-rug on Jul 20, 2007 9:53:35 GMT 10
Here is a recipe that uses lots of herbs. Herbs & Eggs4 Servings 1 kg herbs (coriander, lettuce, parsley, dill & spring onion ends) 4 large eggs one spoon crushed walnut (optional) one tablespoon baking soda one tablespoon wheat flour 4 tablespoon cooking oil 1/2 teaspoon salt 1/4 teaspoon black pepper Directions: Wash herbs and rinse thoroughly. Chop finely and fry in 2 tablespoon oil for about 5 minutes. Let cool completely. Beat eggs well, then add salt, black pepper, flour, baking soda and walnuts. Add fried herbs and mix well. Heat 2 tablespoon oil in a non-stick pan until it is hot. Pour in the mix, flatten the surface with the back of a spoon, and place the lid on. Reduce heat and fry for about 10 minutes, until kookoo is cooked under. Cut radially into 4 equal pieces, turn over, and fry for another 10 minutes. You can serve it warm or cold. From: www.iranchamber.com/recipes/vegetarian/kookoo_sabzi.php |
|
|
|
Post by braided-rug on Jul 20, 2007 9:57:10 GMT 10
Here is another that uses meat and herbs, good for using up herbs in the fridge.
Ground & Herbs4 Servings 200 grams basmati or long-grain rice 1 kg herbs (parsley, mint, coriander, spring-onion ends) 500 grams ground lamb or beef 3 spoons split peas 3-4 spoons fresh lime juice 2-3 spoons sugar 2 spoons marjoram one spoon dry mint 4 large onions cooking oil salt & black pepper Directions: Peel and slice two onions and fry in oil until slightly golden. Add 4-5 glasses of hot water, split-peas, salt and pepper and cook over low heat for about 10 minutes. Wash rice and add to the aash. Cook for another 15-20 minutes. Peel and grate two onions. Add to meat with salt and pepper and mix well. Shape into small balls and add to the aash. Wash herbs, chop finely, add to the aash, and cook for another 15-20 minutes. Add in lime juice, sugar, and marjoram (if fresh marjoram is used, it should be finely chopped). Mix well and cook for a few more minutes. Fry mint in oil for a few minutes (if fresh mint is used, it should be finely chopped before frying). Add mint on top of the aash and serve. From: www.iranchamber.com/recipes/soup/aashe_aab_limoo.php |
|
|
|
Post by braided-rug on Jul 20, 2007 10:03:59 GMT 10
Herb & Ground/Mince Soup4 servings 200 grams basmati or long-grain rice 1 kg herbs (parsley, mint, coriander, spring-onion ends) 500 grams ground lamb or beef 3 tablespoons split peas 5 tablespoons tomato paste 2 tablespoons marjoram 1 tablespoon mint 4 large onions cooking oil 1 teaspoon salt 1 teaspoon black pepper Directions: Peel and slice two onions and fry in oil until slightly golden. Add 4-5 glasses of hot water, split-peas, salt and pepper and cook over low heat for about 10 minutes. Wash rice and add to the aash. Cook for another 15-20 minutes. Peel and grate two onions. Add to meat with salt and pepper and mix well. Shape into small balls and add to the aash. Wash herbs, chop finely, add to the aash, and cook for another 15-20 minutes. Add in tomato paste and marjoram (if fresh marjoram is used, it should be finely chopped). Mix well and cook for a few more minutes. Fry mint in oil for a few minutes (if fresh mint is used, it should be finely chopped before frying). Add mint on top of the aash and serve. From: www.iranchamber.com/recipes/soup/aashe_gojeh_farangi.phpAnother herb soup here: www.iranchamber.com/recipes/soup/aashe_sholeh_qalamkar.php
|
|
|
|
Post by cupcake on Jul 23, 2007 16:41:31 GMT 10
Those are interesting. I love making plain quiches with a little cheese and lots of herbs. Good for the budget. lol
|
|
|
|
Post by braided-rug on Jul 23, 2007 17:09:24 GMT 10
I used to love making a roulade. Having said that it didn't have herbs in it. I wonder if there is such a thing, will have to look.
|
|
|
|
Post by braided-rug on Jul 23, 2007 17:14:24 GMT 10
Spinach, cream cheese & fresh herb roulade * 50g (2oz) butter * 50g (2oz) plain flour * 900ml (1½ pints) milk * 450g (1lb) spinach leaves, cooked and drained * 4 eggs, separated * 225g (8oz) cream cheese * 1 bunch mixed herbs Serves 6 Line a 25cm (9½in) x 30cm (13in) Swiss roll tin with baking parchment. Melt the butter then add the flour and cook for a couple of minutes. Gradually add the milk, stirring constantly. Allow to cool. Stir in the egg yolks and spinach then fold in the egg whites. Place in the tin and cook at 180◦C (gas mark 4 / 350◦F) for approx 40 minutes. Leave to cool in the tin. When cold turn out of the tin, spread with cream cheese and chopped herbs, and roll. Serve chilled. From: tinyurl.com/ysbs3j
|
|
