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In a report to the media, Vilma Juodkazienė, a food production expert at the Iki retail chain, shares her advice on which foods are best combined with today’s abundant herbs: dill and parsley, basil and rosemary.
Herbs can become the lost accent of a dish that will help create a unique flavor. Admittedly, some herbs, such as sage, rosemary, and oregano, can outshine other ingredients in flavor and aroma, so they must be added more carefully when following recipes.
dill
Dill is one of the most widely used herbs in Lithuania, which is often grown in the garden.
“The unique aroma of dill is associated with summer for many. In the hot season, I would suggest replacing dry dill with fresh one and enjoying it in vegetable salads. Also, they go well with meat and fish dishes, ”says V. Juodkazienė. Dried dill changes its flavor and aromatic properties quite strongly, so it is best to chop and freeze them finely.
How to produce
1. Boil Potatoes: If you are using a small new crop, it may not even shave if it’s the old one, then peel and cut to a uniform size. When it boils, let cool.
2. In a large mixing bowl, mix together the yogurt, sour cream, lemon juice, wine vinegar, dill, salt, and pepper.
3. Grate or finely chop cucumbers with straw, cut the juice as much as possible. Add to the yogurt mixture.
4. When the potatoes have cooled, cut them into equal pieces, not very thin, about the size of a bite. Put in a bowl with yogurt and cucumber sauce and mix well. Taste for lack of salt. Eat right away, and if there is a little left, the mixture can stay in the refrigerator for a couple of days.
You can add more flavor to this mix by adding crushed feta cheese, sliced green olives, fresh mint. Or maybe you can figure out for yourself what else would fit.
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How to produce
1. Boil a lot of water in a large pot, salt and add the chopped cabbage. Allow to simmer for 2-3 minutes until slightly softened, then unplug and allow to cool and dry.
2. Squeeze the remaining water (if there is anything left), transfer the cabbage to a large bowl, add the onion, salt, pepper, breadcrumbs, flour, beat the eggs and mix very well. You need to get a thick and sticky dough. If it’s still quite watered down, you can add additional flour or breadcrumbs.
3. In a deep frying pan, heat the neutral-flavored oil and use a spoon to form small chops, whisking lightly so they are not too thick. Bake after 4-5 minutes. on each side until golden brown. Watch the heat and, if necessary, reduce if the chops scatter too quickly.
4. After baking, place it on a plate lined with paper towels to absorb excess fat.
5. Eat still hot, sprinkle generously with dill, squeeze a little lemon and / or sour cream / tablespoon of yogurt to make it fresher.
Ingredients
Cabbage: 650.00 gram (grated beet grater or very finely chopped knife)
dill: 1.00 valg. š. (fresh, finely chopped; to serve)
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How to produce
1. Unscrew all the ingredients well in an electric mixer.
2. Leave the spread cheese in the refrigerator for at least four hours.
3. Serve with olives, breadsticks, or vegetable straws.
Ingredients
Garlic: 2.00 slices (grated)
dill: 2.00 valg. š. (freshly grated)
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How to produce
1. Place walnuts, garlic, dill, and grated cheese on a grater and grind until smooth. Then add the olive oil and mix everything well. Taste and add salt and pepper to taste.
2. Put the prepared pesto sauce in a jar, after pouring a thin layer of olive oil on top and put it in the refrigerator. Let it rest for a while and then try.
Ingredients
dill: 100.00 gram (Cool)
Garlic: 2.00 slices (grated)
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Basilica
Basil is an extremely popular spice that is known for its flavors.
“Whenever possible, always choose fresh basil leaves instead of dried spices. The possibilities of using basil are simply limitless: they are used in various sauces, cakes, pasta or meat dishes, ”advises V. Juodkazienė. If you have a lot of basil in the garden, be sure to make a fragrant pesto sauce that can freeze for a long time.
Recipes
How to produce
1. Cut the tomatoes into four parts, put them together with the other ingredients on a grater and grind everything until smooth.
2. Strain the dough through a sieve and leave it in the refrigerator for an hour.
3. Serve the soup in fresh bowls. Sprinkle with red pepper and garnish with cherry tomato halves and basil leaves.
Ingredients
Tomatoes: 500.00 gram (very suitable mix of different types)
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How to produce
- Cut the tomatoes into slices, put them in a bowl with the basil (if the basil leaves are large, they are a little broken), season with salt, pepper, oil and balsamic vinegar, mix everything well.
- Place the tomatoes with the basil on a plate and place the broken pieces of mozzarella and chopped dried tomatoes on them.
A little about mozzarella
- Buy cheese that is in liquid; its quality will be much better;
- The mozzarella cheese should be tender and soft (press the cheese into the package; if it is easy to press, it is soft, it means it is of good quality);
- Never cut mozzarella with a knife – tear by hand.
Ingredients
Pepper: 1.00 pinch (freshly ground)
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How to produce
- Wash the basil, drain.
- Crush the cloves of garlic and the cedar pine in a special mortar until they release liquid.
- Add coarse salt to taste and discard basil leaves.
- Finally, add the cheeses, pour in the olive oil to make a thick sauce.
Ingredients
Basilica: 1.00 pieces (a handful of fresh leaves)
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How to produce
1. Cook pasta according to package directions. A couple of minutes before the end of cooking, add the green beans to the pot to heat, then pour in the water.
2. Crush the cedar nuts, cheese, garlic, and basil with a crusher. Add oil, season with pepper and salt if necessary.
3. Place the spaghetti on a plate and pour the prepared sauce.
Basil is suitable with lamb, chicken, fish, eggs, soups, salads (especially tomatoes), vegetarian dishes, vegetables, and pasta. It is not very compatible with other spices with a strong aroma.
Ingredients
Cedar nuts: 50.00 gram
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Rosemary
Rosemary is one of the most popular summer spices, it is very often used to taste beef, lamb and lamb.
“Rosemary is perfect for baked dishes. They flavor pizzas, cheese crackers, homemade bread, potatoes and their baked goods. Furthermore, its twigs can be used to decorate various lamb or beef steaks, ”says V. Juodkazienė.
How to produce
1. Wash the fish fillet, pat dry with a paper towel, and cut it thick.
2. Place the chopped onions and garlic over the fish. Mix oil, soy sauce, wine, grated ginger, and powdered sugar. Cover the fish with the resulting mixture and let it marinate for half an hour.
3. Place the fish pieces on an oiled grill and cook on hot coals for about 10 minutes.
4. Spray the fish in the oven with the prepared fragrant mixture: grind the rosemary leaves and coarse sea salt with a special grinder and mix with the grated orange peel.
Ingredients
Oranges: 1.00 pieces (grated skin)
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How to produce
1. Cut the meat into two fillets of the same size, sprinkle with salt and pepper, grease with oil and refrigerate for half an hour.
2. Place the chestnuts in a bowl and mash with a fork, along with the butter, rosemary, peeled and diced apple.
3. Grease both pieces of meat with the prepared filling, twist and tie with thread. Leave in the refrigerator for another half hour.
4. Wrap the rolls in the mixer and fry them in a pan with hot oil for about 10 minutes.
The flavor of rosemary is a little bitter, very strong and aromatic, so they are used in moderation. Rosemary is suitable for seasoning lamb, steaks, poultry, fish, game, potatoes, legumes, hot sauces, mushrooms, zucchini, aubergines.
Ingredients
Chestnuts: (canned) 50.00 gram
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How to produce
- Lightly beat the chicken to make the pieces thin, rub with squeezed garlic, salt and pepper.
- Put in a bowl with rosemary, sprinkle with oil, mix everything, cover with transparent film and refrigerate for at least 8 hours.
- Divide the cauliflower into rings and cook in salted water for about 10 minutes.
- Then drain and fry in melted butter for about 15 minutes or until golden brown. Salt to taste.
- Heat a slice of rapeseed oil well in a skillet, reduce the heat to medium and fry the chicken, along with the rosemary, until both sides are golden brown.
- Serve with hot cauliflower and mashed potatoes, for example.
- It will cook in 45 minutes, not counting the marinating time.
Recipe of: g-blogas.lt
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How to produce
1. Place the minced garlic in a large bowl. Wash the lemon and finely peel the yellow peel. Squeeze the lemon juice. Chop the fresh rosemary and place it in a bowl as well. Add the olive oil, salt and pepper.
2. Place the meat in a bowl and roll so that all the meat is covered with the marinade.
3. Wrap in a plastic bag and leave to marinate in the refrigerator for 30 minutes to 2 hours.
Ingredients
Lemons: 1.00 pieces (squeezed juice and grated skin)
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Parsley
Although parsley is often used to decorate food, it is also excellent for food production as it enriches dishes with a brilliant flavor and aroma.
“Parsley differs from other herbs in that drying weakens its bright flavor. Therefore, depending on the dish being prepared, choose which parsley you want to season. If the dish doesn’t require a bright herbaceous flavor, you can choose dried parsley, but if you want a brighter flavor and aroma, use fresh herbs, ”advises V. Juodkazienė. Finely chopped parsley alone or in a mixture with other herbs can also be frozen.
By the way, be aware that there are some differences in the flavor and aroma of flat and curly parsley, and many cooks are more fond of flat parsley.
How to produce
1. Cut an eggplant into thin elongated strips; We will wrap the filling in them.
2. Cut the other eggplant into small cubes (5 mm). Fry the cubes well in olive oil.
3. Add chopped parsley and mint, pomegranate seeds, a little salt and pepper, and pomegranate molasses to the bowl; mix everything well. Add the baked eggplant cubes and mix well again.
4. Sprinkle the elongated eggplant strips lightly with olive oil, sprinkle with salt, pepper, and fry in a pan until golden brown on both sides (just make sure not to harden too much during cooking).
5. Wrap the prepared filling in strips of fried aubergines.
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How to produce
Completely unscrew all ingredients in a small bowl. Store in the refrigerator. If desired, you can form a butter roll: Take a square piece of plastic film, shake the butter mixture, and wrap it in a roll of the desired thickness.
Ingredients
Salt: 1.00 pinch (high quality)
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How to produce
Fried plaice in a simple way: sprinkled with oil, salt and pepper. Next, preheated the oven to 180 degrees and bake for 30 minutes. With fish as always, the simpler the better, right?
And the salads are prepared as follows:
1. Mix all the ingredients of the sauce and reserve.
2. Finely chop the parsley and onion leaves. Cut the peppers into cubes. In a bowl, mix with boiled spelled grits and cashews.
3. Pour over salad dressing and mix well. If necessary, add salt. We leave about 10-20 minutes to “lie down” for the tastes.
4. Serve with fried sole.
Ingredients
Cumin: 0.25 tea. š. (ground; for sauce)
Garlic: 2.00 slices (crushed; for sauce)
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How to produce
- Prepare the couscous according to the packaging instructions.
- Cut the tomato and cucumber into small cubes.
- In a bowl, mix the grains with the vegetables, add the pepper and salt.
- Arrange in salads, sprinkle with parsley, garnish with chopped cherry tomatoes.
- Sprinkle with olive oil before eating.
Ingredients
Tomatoes: 3.00 pieces (1 large and 2 cherries)
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