ROSEMARY SUTCLIFF – Sun Horse Moon Horse 1991 PB GC

Posted by - August 31st, 2011

Some recent Rosemary auctions on eBay:

Book, "War and Peace." Translation Published 1978, Rosemary Edmonds Paperback

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Barley for Food and Health: Science, Technology, and Products Newman, Rosemary K

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Planting Basil – How to Ensure it Will Flourish

Posted by - August 30th, 2011

Planting Basil – How to Ensure it Will Flourish

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Home Page > Home Improvement > Gardening > Planting Basil – How to Ensure it Will Flourish

Planting Basil – How to Ensure it Will Flourish

Posted: May 28, 2010 |Comments: 0
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Planting basil is a great addition to your herb garden. The herb Basil or Ocimum Basilicum is not only a great way to add depth and flavor to many of your favorite recipes, but it has been blessed for its medicinal properties and carries a fair few traditions in folklore.

A member of the mint family, Basil was once believed to bring luck in love and Italian men would wear a branching in their hair to show the ladies their admiration. These traditions are long gone now but Basil is still without doubt a world-wide popular herb and is specifically linked to Italian and Mediterranean cuisine.

Basil is found in many modern day alternative ailments to treat an enormous range of common illnesses from headaches to inflammatory bowel conditions. Adding a few fresh leaves to pasta, salads and sauces can have many benefits to your health and well-being.

Basil is by no means difficult to grow and can flourish both as an outside plant in your herb garden, or as an indoor plant. The most popular way to grow basil is by starting it from seed indoors before replanting it in the garden once it begins to sprout. It does love sunshine and the strongest of plants will be those who have soaked up plenty of the sun’s rays. If you want to grow your herb indoors, even if just to begin, there exist some special florescent bulbs that will supply more than enough light to give the Basil a good head-start.

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The best time to seed Basil is during the warmer seasons of late spring or summer. Basil will not survive if seeded outside in freezing conditions. To begin with, sow each individual seed at least one inch apart. Once the seedlings have began to break through and a few leaves have matured, you can transfer either into a larger pot or add them directly to your herb garden.

If you have a compost heap, you already have some good mulch to cover with. Build the mulch up to around three inches and if you can use organic matter it will be the best option for your herb. One time in the week you should water your plant, being careful not to cause a water log. Fertilizers can be used but it is frowned upon for stripping the herb of it’s natural aroma and taste, so go easy.

If you are intending to grow more than one plant – which you probably are, allow a distance of around 20 inches between each one. Try and position your plants in an area within your garden that gets the most sunlight and the soil should allow for good drainage.

Once a fortnight, speculate if the plant requires any pruning. Cutting back any dead flower stems or leaves will give more room for new stems to come through, increasing the productivity and keeping your plant in best condition.

Once the Basil plant has grown superior of five inches, it is a great time to harvest. Choose leaves from the outer reaches – usually from the top. A well looked after Basil shrub can grow up to two feet in height – that’s a lot of pesto for your kitchen!

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Nova Person has been growing herbs for the past 20 years and Basil is one of her most favorite. To ensure success when planting Basil or any herbs, you can get more information on her site: http://www.GrowHerbsInfo.com

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Nova Person has been growing herbs for the past 20 years and Basil is one of her most favorite. To ensure success when planting Basil or any herbs, you can get more information on her site: http://www.GrowHerbsInfo.com

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Posted by - August 29th, 2011

Beef, tomato, olive and rosemary pies

Posted by - August 29th, 2011

Beef, tomato, olive and rosemary pies

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Home Page > Food and Beverage > Recipes > Beef, tomato, olive and rosemary pies

Beef, tomato, olive and rosemary pies

Posted: Nov 24, 2010 |

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A good pie is one of those guilty pleasures; light, buttery pastry with a tasty (typically) beef, chicken or vegetable based filling. On the other hand, a bad pie of questionable origins (tales of luke-warm pies from tepid pie warmers spring to mind) can put you off ever eating pies again. Now it is no secret that us Kiwi’s are partial to a good pie so if you too are a fellow pie lover then this is just the recipe for you.

I first made this pie for my flatmates one bleak wintry Sunday evening. Inspired by thoughts of sunning myself on an island in the Mediterranean I concocted this pie recipe. With a beef and tomato base, this pie is flavoured with a punchy combination of rosemary, olives, lemon zest, chilli and parmesan cheese and is delicious paired with a simple green salad.

Try replacing the mince with roast vegetables for a tasty vegetarian version.

Ingredients

(serves 6)

1-1/2 cups pearl barley
4 cups water
3 lemons, zest and juice
1/3 cup extra virgin olive oil
1 tsp sugar
Salt and pepper to taste
70g pine nuts, toasted
1 bunch (250g) asparagus, woody bases of the steams removed
1 bunch (150g) broccolini, trimmed
200g cherry tomatoes, halves
100g creamy feta, cut into 2-3cm cubes
Ingredients

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(makes 4 small pies or one large pie)

2 tbsp olive oil
2 medium onions, chopped
2 cloves garlic, finely chopped
a large sprig of fresh rosemary
½ tsp chilli flakes (or to taste)
1 lemon, zested
3 tbsp capers
½ cup (approx 25) olives, roughly chopped
600g mince
2 tbsp balsamic vinegar
1/3 cup parsley, chopped
2 x 400g tins tomatoes
5 heaped tbsp tomato paste
5-6 sheets flaky puff pastry
40 g parmesan cheese, grated
1 egg, lightly beaten
Method:
Preheat the oven to 180 degrees C.
Fry the onions and garlic in the olive oil until they become translucent and start to soften.
Add the rosemary, chilli flakes, lemon zest, capers and olives and fry over a medium heat for approximately 15 minutes.
Add the mince and the balsamic vinegar and continue to cook over a medium heat until the mince has browned.
Add the parsley, tinned tomatoes and tomato paste and cook over a low heat until the mixture is rich and thick. It is this long, slow cooking that really makes these pies.
Cut 4 circles out of the pastry. These will be the lids of the pies so make sure they are the right size
Grease 4 individual ramekins (I used ramekins which measure around 12cm and had to puzzle the pastry together a bit) and line them with the remaining pastry making sure to leave a bit of extra pastry draped over the sides in order to join sides to lid.
Fill the lined ramekins with the mince filling just short of the top and then divide the parmesan between the 4 ramekins, sprinkling it over the mince.
Place the pastry rounds on the top of the pies and press the edges together to seal. Make an incision in the lid so that the steam can escape during cooking.
Brush the pies with the egg wash and decorate with the remaining pastry if desired (I did little leaves).
Bake for 30-40 minutes or until the pastry is golden.

* If you don’t have ramekins use a large pie dish instead.

Serve at room temperature.

For more great food recipes and kitchen appliances by Fisher & Paykel visit our website.

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At Fisher & Paykel Kitchen we want to inspire, share our recipes and impart knowledge. Each member of our team brings to the table their own unique perspective on food, influenced by different flavours, shaped and moulded by our varying experiences and backgrounds. Please feel free to visit our kitchen.

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Posted by - August 28th, 2011

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Lord Most High – 16×9 lyrics – Ross Parsley, Don Harris, Gary Sadler

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Thai Bbq Chicken Zingers

Posted by - August 27th, 2011

Thai Bbq Chicken Zingers

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Home Page > Food and Beverage > Recipes > Thai Bbq Chicken Zingers

Thai Bbq Chicken Zingers

Posted: Dec 08, 2009 | Views: 265 |

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Ingredients:

3 pounds Chicken wing drummettes

—–MARINADE—–

1/4 cup Coarsely chopped garlic
1 bn Cilantro — chop roots & lower s
reserve leaves for garnish
1 teaspoon Ground turmeric
1 teaspoon Curry powder
1 1/2 teaspoons Ground dried chilis
1 tablespoon Sugar
1/4 teaspoon Salt
3 tablespoons Thai fish sauce

—–BASTING LIQUID—–

1/2 cup Coconut milk (canned is ok)

—–DIPPING SAUCE—–

1/2 teaspoon Dried chili flakes — OR- cayenne
2 Garlic cloves — – coarsely chopped
1 tablespoon Brown sugar
1/4 teaspoon Salt
1/2 cup Chinese red rice vinegar
1 Green onion — thinly sliced
1 tablespoon Coarsely chopped cilantro — – (leaves)

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Preparation: Process all marinade ingredients in a blender until smooth. Marinate chicken, refrigerated, overnight. Grill over hot coals until done, brushing frequently with coconut milk. Serve garnished with cilantro sprigs, accompanied by steamed rice and bowls of dipping
sauce.

DIPPING SAUCE: Pound first 4 ingredients to a paste with
mortar and pestle, then dissolve in vinegar. Alternatively, put it all in
a blender and blend until smooth. Float the green onions and cilantro on
top.

Tips:

Plan on around 6 wings per pound, depending on size. Four to six wings per person makes an adequate serving. Remember that the dummettes will take a little longer to cook than the double-bone joint and plan accordingly. Raw wings may be frozen up to nine months. Cooked wings may be frozen up to one month.

For authenticity, you will need to serve your hot wings with fresh, crisp celery and blue cheese dressing, both of which are said to reduce the heat of the hot wings.

When frying or browning chicken in a pan, use a nonstick skillet, which requires less added fat, or use a nonstick skillet with a fat free nonstick cooking spray to reduce the amount of fat used.

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Barbecue Party is a leading resource that provides a regularly updated news feed, a BBQ store that stocks BBQ smokers and grills from dozens of popular manufacturers, and provides competition schedules and results, product reviews, guides and hundreds of delicious BBQ recipes, restaurant reviews and much more.

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Posted by - August 25th, 2011

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Coconut Curry Cilantro Mussels – Summer Recipe

Posted by - August 25th, 2011

How to make Coconut Curry Cilantro Mussels recipe video. This is a great summer recipe, perfect for entertaining, easy to make. You will need 1 can of coconut milk, 1 pound of mussels per person (this recipe is good for up to 4 pounds of mussels), 2 tbsp of medium curry, 2 tbsp of butter, 1/4 cup of shallots, 11/4 cup of dry white wine, 3 tbsp of fresh lemon juice, chopped cilantro for garnish salt to taste.
Video Rating: 4 / 5

Posted in Cilantro - 15 Comments »

Tags: Cilantro, Coconut, Curry, Mussels, RECIPE, Summer

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Posted by - August 24th, 2011

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ROSEMARY SUTCLIFF – Sun Horse Moon Horse 1991 PB GC

Planting Basil – How to Ensure it Will Flourish

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Thai Bbq Chicken Zingers

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