Put the onion mixture, tomatoes, stock, Spice Royale, tomato paste, chilli flakes and
rosemary leaves in the slow cooker.
I tried lemon and grapefruit also strawberries and blossom berries,
rosemary leaves in my water I am feel more lite and flushing everything out.
To make the syrup, put the sugar, water and
rosemary leaves in a small pot.
Put
a rosemary leaf in a pot.
Not exact matches
Cover the bottom of a roasting pan or baking tray
in olive oil and place the tomatoes, peppers with the garlic, fresh
rosemary, dried thyme, bay
leaves, salt and a drizzle more olive oil on top.
Pour
in stock, tomatoes and wine, season with bay
leaf and
rosemary and bring to a boil.
Put the thyme,
rosemary and bay
leaves in a cheesecloth bag and tie to close.
Crumble 1/2 of the fried
rosemary leaves into the ziti and stir
in 1/2 cup of almonds; transfer to the prepared pan.
In a food processor, grind the toasted hazelnuts in tiny chunks with the oregano and rosemary leave
In a food processor, grind the toasted hazelnuts
in tiny chunks with the oregano and rosemary leave
in tiny chunks with the oregano and
rosemary leaves.
I simply
left some dried
rosemary in some rapeseed oil to soften with some chopped garlic and sea salt then before putting the leg of lamb
in the oven it was scored and rubbed with the oil.
Heat the olive oil
in a soup pot over medium high heat Add the potatoes and onions and season with
rosemary, salt, pepper, red pepper flakes, and bay
leaf.
In a small dish, combine 2 tablespoons of extra virgin olive oil with a teaspoon of thyme
leaves, parsley and crushed
rosemary leaves, 1/2 teaspoon each of rubbed sage, black pepper and sea salt.
Toss thyme /
rosemary bundle and bay
leaf in the pot.
In a small bowl, mix the honey with thyme
leaves, chopped
rosemary leaves, cinnamon and nutmeg.
I always throw
in some onion,
rosemary & a bay
leaf, and simmer gently.
2 cups unsweetened almond milk 1 tablespoon green tea
leaves 2 - 3 sprigs
rosemary — lightly bruised with the back of a chef's knife 1 vanilla bean — seeds scraped out 1/2 cup raw cacao butter — shredded (I like this brand) 2 tablespoons maca powder (optional, but great here) 1 cup cashews — soaked
in water for 4 hours 4 soft dates — pits removed and chopped ground cinnamon and / or nutmeg, or cocoa powder for sprinkling on top — optional
Meanwhile, strip
leaves from
rosemary sprigs and cook with garlic and oil
in a small saucepan over medium - low heat, swirling pan occasionally, until garlic is golden, about 3 minutes.
1 1/3 cup (300 g) full fat coconut milk 2
rosemary sprigs — lightly bruised with the back of a chef's knife 1 tablespoon green tea
leaves 1/2 vanilla bean — seeds scraped out 3/4 cup cashews — soaked
in water for 4 hours 1 cup purified water, plus more for soaking the cashews 2 - 3 soft dates — pitted and chopped about 6 ice - cubes, more if needed
We originally developed this dough to make our beautiful
rosemary - and - olive oil Fougasse but now offer the bread
in an Herb Slab, and Herb Loaf as well (pictured
left).
Stir
in lentils, bay
leaf, fennel seeds and
rosemary.
INGREDIENTS 3 large cans or jars (28 ounces, total 84 ounces) of crushed tomatoes 12 ounces tomato paste 2 cups red wine 1 large onion (approximately 2 cups diced; loosely packed) 3 cloves garlic (minced) 1/2 cup chopped parsley (fresh) 1/2 cup chopped basil (fresh) 2 tablespoons chopped
rosemary (fresh) 1 bay
leaf 2 tablespoon cold pressed olive oil 1 teaspoon sea salt (kosher) 1/2 teaspoon pepper (freshly ground) 1 teaspoon red pepper flakes 3 Japanese eggplant (large dice) 4 oz porcini mushrooms (sliced) 1 cup peas (fresh or frozen — not canned) 1 lb Rigatoni (any grain) Tofu Ricotta Cheese Sauce DIRECTIONS
In a heavy stainless steel sauce pan sauté the onions and garlic in 1 tablespoon olive oil until soft and translucen
In a heavy stainless steel sauce pan sauté the onions and garlic
in 1 tablespoon olive oil until soft and translucen
in 1 tablespoon olive oil until soft and translucent.
For example, you will surely need the fresh
rosemary here; dried
rosemary won't work as tucking
in the fresh
rosemary leaves inside the gap of the fish ensure the flavors seep into the flesh of the fish while it is being baked.
Not only does fresh
rosemary infuse the olive oil that's drizzled all over the popcorn, but I also minced up fresh
rosemary leaves for sprinkling over the top and tossing
in.
In a mixing bowl, add the chicken, white wine vinegar, lime juice, 1/2 teaspoon
rosemary (or 1 sprig of
rosemary leaves), 2 pinches dried thyme, 2 pinches dried sage, 4 - 5 cloves of garlic (place the garlic pod on a clean surface, place the blade of a knife over it and hit the blade with the heel of your palm, crushing it lightly) with the skin on — it roasts ever so beautifully this way, 1/2 teaspoon sea salt, 1 tablespoon olive oil, and 1/2 teaspoon pepper powder, and mix them all up.
Make the beef butter:
In a small saucepan over medium heat, combine the beef fat, garlic,
rosemary, thyme and bay
leaf.
Over the course of the cooking, the
rosemary leaves fell off and it felt a bit like eating lots of twigs
in your soup.
Muddle finely chopped
rosemary leaves and 4 raspberries
in a cocktail shaker.
2 lbs beef chuck roast, trimmed of large sections of fat and cut into 1 inch chunks olive, canola, or vegetable oil salt and pepper 1 large onion, diced 3 large carrots 3 large white potatoes 2 large sweet potatoes 1 tsp dried thyme or 1 large sprig fresh thyme 1 large sprig fresh
rosemary (dried tends to be to tough
in the stew so I don't recommend it) 2 (14 oz) cans good quality beef broth, preferably low fat / low salt 1/2 of a 6 oz can of tomato paste, about 2 rounded T 2 bay
leaves
Add
in the sugar,
rosemary leaves, salt, and flour and continue to pulse until the nuts are finely ground.
I
left out the bread crumbs, used half a cup of walnuts and 1/4 cup dried cranberries
in the «meat» as well as cooking the lentils with a tablespoon of dried
rosemary and 3 bay
leaves and adding 1/2 tsp cumin and ginger and 1/2 tbsp of Braggs Liquid aminos and Worcestershire sauce.
In a small oven safe dish, arrange the cherry or rosa tomatoes (you can slice them in half or leave a few whole), drizzle with olive oil and balsamic vinegar, and add the sprig of rosemar
In a small oven safe dish, arrange the cherry or rosa tomatoes (you can slice them
in half or leave a few whole), drizzle with olive oil and balsamic vinegar, and add the sprig of rosemar
in half or
leave a few whole), drizzle with olive oil and balsamic vinegar, and add the sprig of
rosemary.
spicy — a tasting term used for odours and flavours reminiscent of black pepper, bay
leaf, curry powder, baking spices, oregano,
rosemary, thyme, saffron or paprika found
in certain wines
I'd incorporate Indian flavors using paneer instead of feta, tortilla chips with roti (baked till crisp and lightly crushed),
In the magic sauce recipe, I'd substitute
rosemary and thyme with dried fenugreek
leaves (kasoori methi) and fresh coriander
leaves.
A crispy flattened chicken breast
in rosemary and Grana Padano breadcrumbs, served with baby gem, mixed
leaves and baby plum tomatoes
in a mustard dressing.
In a large bowl mix together, the towel dried potatoes,
rosemary leaves, oregano, salt and olive oil then pour into a large baking pan (use a large baking pan so that the potatoes have room) and sprinkle with another 1/2 - 1 teaspoon (1/2 -1 gram) of oregano and 1/4 -1 / 2 teaspoon (1 1/2 -3 grams) salt.
Place the chicken
in a pot and add the bay
leaves, carrots, celery, lemons, onions, peppercorns,
rosemary, thyme and some salt.
A crispy flattened chicken breast, coated
in rosemary and Grana Padano breadcrumbs, served with baby gem, mixed
leaves and baby plum tomatoes
in a mustard dressing.
ingredients OVEN - BRAISED PORK CHOPS WITH APPLES, ONIONS, AND DRIED CHERRIES 1/2 cup dried cherries 1/2 cup dry white wine 4 center - cut bone -
in pork chops (about 1 1/4 - inches thick, about 3 pounds total) 1 teaspoon Kosher salt (divided) 3 tablespoons extra-virgin olive oil 4 cloves garlic (crushed and peeled) 2 medium onions (each cut into 6 wedges through the root end) 2 large Golden Delicious apples (peeled, cored and cut into 6 wedges) 8 large fresh sage
leaves 1/4 cup white wine vinegar 2 tablespoons honey 1 sprig
rosemary (to garnish)
and some beef stock, along with a bouquet garni of fresh herbs (1 bay
leaf, 2 sprigs of fresh thyme, 3 sprigs of
rosemary wrapped
in cheesecloth) slow cooked
in the oven for 2 hours.
I had half of a butternut squash
in the fridge, so we diced that and roasted it with the cauliflower,
left out the
rosemary and used sage
in place of the mint (some slivered and cooked
in the sauté pan, some flash - fried whole
in olive oil for a bit of crunch), and tossed
in toasted walnuts instead of pine nuts.
i have adjusted it a little: — 2 stalks of celery — 1 carrot — 1 zucchini — 1/2 broccoli — power boiled black eyed beans with a powdered shitake «stock» i got from thailand — 1 sprig of the following: fresh oregano, thyme and
rosemary (took the
rosemary out after the onion had browned but
left the rest
in)-- 2 fresh bay
leaves dried over time (they just do not compare to the packaged ones) and i will chop up kale and add just at the end, and also make some kale chips to sprinkle on top.
What's
in it: 2 boneless, skinless chicken breasts 1 garlic clove, minced 2 tablespoons dry white wine 2 tablespoons vinegar (white win or red wine vinegar work well) 1 teaspoon dried
rosemary 1 teaspoon dried oregano 2 sprigs fresh basil,
leaves removed and roughly chopped 1 cup cherry tomatoes, halved 4 - 6 baby artichokes (if you don't want to have to clean / prep them, just buy frozen or canned artichoke hearts) 1/4 cup shredded fontina cheese 2 cups fresh baby spinach
leaves
If you're interested
in making the fig, goat, cheese and
rosemary scones, the recipes is the same, only you
leave out the sugar, add 1 cup of crumbled goat cheese, substitute chopped fresh or dried figs for the blueberries, omit the lemon zest, and add 1 tablespoon minced fresh
rosemary.
2 lamb shanks (each about 1 1/4 pounds) Olive oil Coarse kosher salt 2 medium yellow onions, peeled and chopped 3 carrots, peeled and chopped 3 celery ribs, chopped 4 cloves garlic, sliced 1 (6 - ounce) can tomato paste 2 cups red wine 2 tablespoons finely chopped
rosemary leaves 1 tablespoon dried oregano 10 to 12 thyme springs tied together
in a bundle 3 to 4 cups water or beef stock 4 bay
leaves 3 tablespoons minced fresh mint 1 cup sliced mushrooms
We have olive trees on the
left side of our house, grape plants on the right, and
rosemary, sage and lavender fields
in our garden.
I subbed with what I had: 3/4 cup regular Evoo + 1/4 cup lemon olive oil; regular white flour; some almonds I ground out of the freezer (so there were some big chunks
left in the grinder), 1 / 4 cup flax seeds, chopped truffles, almond milk, and dried
rosemary.
-- 1,5 kg butternut squash, cut
in half lengthways and scoop out the seeds and soft fibres — 1 small handful dried porcini mushroom — 1 red onion, finely chopped — 2 cloves garlic, finely chopped — 5 pieces sun - dried tomatoes, chopped — 100 g couscous — 2 sprigs of fresh
rosemary,
leaves picked and finely chopped — 1/4 teaspoon chili powder — 1/4 teaspoon ground coriander seeds — 1/2 handful walnuts, very coarsely chopped — olive oil — salt, black pepper
2 dozen cherry tomatoes sliced
in half lengthwise olive oil drizzle celtic sea salt 1 c quinoa soaked
in 2 cups of water for 15 mins 1 c chopped broad flat green beans blanched 2 - 3 mins 1 c sliced baby carrots blanched for 2 - 3 mins 2 lg sage
leaves chopped 1 4 - 6 ″ stem
rosemary, needles removed and chopped finely 10 chives chopped 10 basil
leaves chopped 3 tbsp olive oil 1 1/2 tbsp fresh squeezed lemon juice salt & pepper 1 tsp agave syrup or alternative sweetener such as stevia sparingly
I added fresh
rosemary and oregano
leaves to the cauliflower as it chopped
in the Vitamix.
Bring beans, Parmesan rind, carrots, celery, head of garlic, parsley,
rosemary, bay
leaves, chiles, and 2 quarts water to a boil
in a medium pot.