BRING FOOD TO LIFE WITH DELICIOUS HERBS

METHOD: 

• Chop watermelon and pawpaw into bite size pieces and arrange on a plate. 

• Sprinkle with crumbled feta.

• Drizzle with sweet chilli sauce 

• Squeeze a lime over top

• Finish with chopped mint and serve 

• Refreshing and delicious! 

Most herbal teas are infusions.  The general rule for making herbal tea is 1 teaspoon dried herb or 3 teaspoons fresh, crushed herb to 1 cup of boiling water.

To make herbal teas always try to use a warmed teapot, preferably china, but never aluminium!  Place herbs in pot and pour over boiling water – just like making a ‘normal’ pot of tea.  Allow to infuse (steep) for 3 to 5 minutes.  Add lemon or a slice  of honey if you wish – but never add milk to herbal tea!

There is really no limit to the combinations you can use for herbal teas, but here are a few suggestions you can try:

• Lemon balm, bergamot and pineapple sage 

• Lemon balm or verbena and mint

• Apple mint, basil and lemongrass 

• Elderflowers and mint or peppermint

• Lemongrass and ginger 

• Lemon verbena and 1 nasturtium flower

• Peppermint geranium with a slice of lemon

• Ginger and mint - delicious served hot or cold

• Dandelion root is a great coffee substitute

• Lemongrass, lemon myrtle and lemon balm (add mint if you wish)

• Chamomile tea is relaxing and is claimed to sooth the digestion.

NOTE:  Because some herbs have medicinal properties it is not wise to drink too many cups of the same tea in a day unless you are trying to treat an ailment.

INGREDIENTS: 

• 6 egg 

• 1 cup self-raising flour

• 1 1/2 cup tasty cheese, grated 

• 3 zucchini, grated and drained

• 1 tsp fresh ginger, finely grated 

• 1 carrot, grated

• 1 onion, finely chopped 

• 2 garlic clove, finely chopped or grated

• salt and pepper to taste 

• 2 tbs sundried tomatoes

• Herbs - recipes said basil but I used parsley, chives, garlic chives and rosemary, chopped.

METHOD: 

• Preheat oven to 180C.

• Grease a lamington tin and line if removing for serving.

• Put eggs in large bowl, add remaining ingredients and mix well.

• Pour mixture into tin and bake for 20 to 30 minutes, until a knife inserted comes out clean and slice comes away from the edges.

• Serve hot or cold with salad.

Herb Glaze and Rub ideas for a Christmas Ham

by Elspeth & Christine

Thyme & Honey Glaze:

• 3 tablespoons unsalted Butter

• 2 tablespoons chopped Thyme

• 1/4 cup Apple Cider Vinegar

• 1/2 cup Honey

• 1 teaspoon Soy Sauce

HOW TO: Combine ingredients and coat ham evenly before cooking.

Herb Ham Rub:

• 1 tablespoon chopped fresh Thyme

• 1 teaspoon chopped fresh Rosemary

• 1 teaspoon chopped fresh Tarragon

• 1/2 teaspoon dried untreated Lavender flowers (culinary lavender) if available

• Coarse salt and freshly-ground black pepper.

HOW TO: In a small bowl, combine the thyme, rosemary, tarragon, and culinary lavender. Season the ham with salt and pepper. Rub the herb mixture all over the ham and set aside to marinate before cooking.

Mustard & Honey Glaze:

• 1/2 cup Brown Sugar

• 1/3 cup Maple Syrup

• 1/3 cup Honey

• 1 tablespoon Dijon Mustard

• Whole Cloves, to stud

HOW TO: Combine ingredients and coat ham evenly before cooking.

Herb & Mustard Rub:

• 2 tablespoons Dijon Mustard

• 2 tablespoons Honey

• 1/4 cup chopped fresh Parsley

• 1 tablespoon chopped fresh Thyme

• 1/2 tablespoon chopped fresh Rosemary

• Salt and freshly ground Black Pepper

HOW TO: This rub is applied once the ham is almost cooked. Combine ingredients in the bowl and mix well. After about 1 and 1/2 hours, remove the ham from the oven and rub, or brush, the herb and mustard mix evenly over the ham. Return to the oven and bake for another 30 minutes.