ROSEMARY SIMPLE SYRUP: Put 1 part sugar, 1 part water, and fresh
rosemary sprigs into a small saucepan.
Pour the remaining pan ingredients over the chops and insert
the rosemary sprigs into each chop.
Push
rosemary sprig into jar, if desired.
Not exact matches
-- I've discovered it works wonders in drinks and popcorn ~ I don't eat it but if I plunge a
sprig or two
into the bowl, I'll pick up delicious wafts of
rosemary while nibbling, add a little sea salt + nutritional yeast (tastes like cheese) and it's quite a heavenly experience.
For the roasted pears: 3 large firm Bosc pears, peeled, quartered and cored 2 tablespoons butter, cut
into small pieces 1/2 cup good quality honey, such as Wildflower, Orange Blossom or even
Rosemary Blossom honey 2 large
sprigs of
rosemary, cut in half 1 cinnamon stick Strips of lemon zest from 1/2 lemon
Cut
into 4 wedges, garnish each with
rosemary sprig, and serve.
2 pounds Yukon Gold potatoes 2 tablespoons olive oil 1 fresh
rosemary sprig, leaves only 2 fresh thyme
sprigs, leaves only 1 Meyer lemon, cut
into quarters Sea salt and freshly ground black pepper
Autumn Filling coconut oil or olive oil for frying 1 small red onion, finely chopped 2 fresh
sprigs of
rosemary 1 leek, thinly sliced (use the green leaves as well) 500 g fresh baby carrots, divided lengthwise 1 small sweet potato, thinly sliced 1 small romanesco, cut
into smaller pieces 6 brown mushrooms, sliced 3 small kale leaves, stems removed and chopped 1/2 lemon, juice
Soup Ingredients: 1 ButterCUP squash, chopped
into bite - sized pieces 2 Bosc pears, chopped
into bite - sized pieces 3 carrots, chopped 1 red onion, chopped 1 tbsp fennel seeds 1 tbsp Turmeric powder 1 tbsp minced ginger 3 cloves of garlic, minced 1
sprig of fresh
rosemary, finely chopped 2 tbsp olive oil TIP: Leave the buttercup -LSB-...]
For the filling: 4 tbsp olive oil 2 large red onions, chopped 4 cloves garlic, minced 2 carrots, peeled and chopped 2 ribs celery, chopped 10 mushrooms, trimmed and sliced 1/2 recipe of Kittee's basic gluten log, chopped
into bite - size pieces Kosher salt Freshly ground black pepper 2 tablespoons flour 1
sprig rosemary About 4 cups (2 cans) Guinness or other stout
Pour
into glass and garnish with a
sprig of
rosemary.
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
Ingredients One 3 1/2 - to -4-pound chicken 2 lemons, cut
into 1/2 - inch slices 2 sage
sprigs 2
rosemary sprigs 1/2 cup olive oil, divided.
Café Brûlot In Upper Chamber 2 sticks cinnamon 8 whole cloves peel of 1/2 lemon peel of 1 orange 2 whole star anise 10 dashes Regan's Orange Bitters 1 Tablespoon sugar 4 Tablespoons ground coffee 1
rosemary sprig 2 crushed cardamom pods In Lower Beaker, directly over flame 1 ounce Landy VSOP Cognac 2 ounces Cointreau Noir 5 ounces water Heat, pour
into cup, savor and enjoy.
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)
1) Combine cut figs and sugar in a medium bowl and let it sit for 1 hour 2) Place fig - sugar mixture in a medium saucepan over low heat, mix in 1 cup of water, lemon zest and juice 3) Stir mixture every now any then, letting it simmer for about 45 minutes or until it reaches jam consistency 4) If mixture becomes too thick, add in 1 tablespoon of water at a time 5) While mixture is cooking, sterilize glass jar with boiling water 6) Remove jam from heat and spoon
into sterilized jar, place the
sprig of fresh
rosemary in the jar, and cover.
8 cups sun - dried tomatoes Water to cover 2 5 - inch
sprigs young sage 2 6 - inch
sprigs fresh
rosemary 1 small bunch thyme 1 small bunch Italian parsley 1 lemon, cut
into 1 / 2 - inch slices 4 teaspoons olive oil 1 medium red onion, diced 3 cloves garlic, minced 2 serrano chiles, seeds and stems removed, minced 1/2 cup red wine 1/2 cup balsamic vinegar 2 cups tomato concassé Melted butter for garnish
Remove from the heat, discard the bay leaf and
rosemary sprig, and pour the lentils
into a 9 × 13 - inch baking dish.
:) Just add some red and white twine, a Christmas banner turned
into tag and aged with coffee, some French paper stars, a heart shaped cinnamon ornament and a
rosemary sprig and you'll have a unique present for friends and family!
I ♥ the
rosemary sprig tucked
into that bitty touch of orange... blue and orange pair so well.
2 1/2 pounds oxtail, cut
into pieces Salt and pepper to taste 2 tablespoons olive oil 2 to 3 pounds pork neck bones 2 pounds sweet or hot pork sausage links 1 large or 2 medium white or yellow onions, peeled and finely chopped 5 garlic cloves, peeled and crushed 3 tablespoons tomato paste 1 teaspoon dried oregano 1 teaspoon red pepper flakes, or to taste 2 cups dry red wine 2 cups Dark Universal Stock (page 260) 2 (28 - ounce) cans crushed Tomatoes 2 bay leaves 2
sprigs fresh thyme or
rosemary 1
sprig fresh basil 1 pound dry rigatoni 4 to 6 ounces Parmigiano - Reggiano cheese, for grating
Meanwhile put the diced bacon, the second
sprig of
rosemary and the bay leaf
into a small pan and cook over a low heat until the bacon is crisp.
1/4 tsp allspice 1/4 tsp fennel seed 3 green cardamom pods 2 black peppercorns 1 bay leaf, torn
into pieces 1 (3 - inch)
sprig fresh
rosemary 1 (2 - inch - long) fresh lemon or lime peel 1 (1 - inch)
sprig fresh lavender
12 ounces mushrooms, sliced 4 ounces firm tofu, diced
into small cubes 1 clove of garlic, minced 1
sprig of
rosemary, leaves finely chopped 1 tsp miso 3 tbsp balsamic vinegar 2 tbsp olive oil salt and pepper 2
sprigs of thyme (optional)
INGREDIENTS: 5 medium potatoes, peeled and cubed; half a cauliflower, cut
into florets; 100 ml long - life cream (I prefer mine lactose free); 1 cup grated cheddar cheese; knob of butter; sea salt and freshly ground pepper; olive oil; 2 red onions; sliced; few
sprigs rosemary; 1 tablespoon cornflour; 1 tsp mustard powder; 200 ml water; 1/4 cup balsamic vinegar; 8 thick sausages (I like the organic lamb ones from Woolies).
The greenery at either end, dotted with stars and candles, just adds to the magic, along with sparkling crystal and
rosemary sprigs tucked
into the napkins.
And by the way, I'm going to be tucking some
sprigs of
rosemary into napkin rings sometime soon!