Ingredients

2 tbsp (30 ml) chopped parsley Juice of 1 lemon
1 tbsp (15 ml) chopped chives Salt and black pepper
8 oz/1 cup (225 g) butter, slightly softened

Method

Beat the herbs into the butter and then add the lemon juice and seasoning. Mix until smooth. Chill before serving. Shape in a mould if desired. Store in a cool place, or freeze in an ice-cube tray for handy portions.

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Sweet Rosemary Slices (makes 24 slices)

Ingredients

2 Eggs 1 tbsp (15 ml) Rosemary Leaves or 2tsp (10 ml) dried
5 oz (150 g) soft brown sugar 8 oz (225 g) raisins and candied fruit such as angelica, glace
Few drops Vanilla Essence cherries, or candied pineapple
5 oz (150 g) plain flour 6 oz (175 g pecan nuts, chopped, or sunflower seeds.
1 tsp (5 ml) baking power Pinch of salt

Method

1. Preheat the oven to 375°F (190°C) Gas 5
2. Beat the eggs in a bowl, then gradually add the sugar and vanilla essence. Mix well.
3. Sift in the flour, baking powder and salt. Add the rosemary leaves, then fold in the fruit and nuts.
4. Spoon the mixture on to a greased and floured 8 in (20 cm) baking tin and spread
evenly.
5. Bake for 30 minutes. Remove from the tin while still warm. Allow to cool, then cut into squares.

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Scented Geranium Leaf Sponge (serves 6)

Ingredients

20 scented geranium leaves Decoration
8 oz (225 g) butter
8 oz (225 g) caster sugar scented geranium leaves
4 eggs, beaten icing sugar
8 oz (225 g) self-raising flour, sifted

Method

1. Grease and line two 8 in (20 cm) sandwich tins. Arrange the geranium leaves on the lining paper.
2. Preheat the oven to 375°F (190°C) Gas 5.
3. Cream the butter and sugar together in a bowl until light and fluffy. Add the beaten eggs, a little at a time, to the creamed mixture, beating well. Fold in the flour.
4. Divide the mixture between the prepared tins. Bake for 20 - 25 minutes until golden.
5. Turn out of the tins and cool on sire racks. Remove the leaves and lining paper.
6. Sandwich the sponges with a filling: sweet geranium jelly and whipped cream are excellent. Arrange some geranium leaves on top of the sponge, then sift over some icing sugar. Carefully removed the leaves before eating.

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Lovage Soup

1 oz (25 g) butter 1 oz (25 g) plain flour
4 tbsp (60 ml) finely chopped lovage leaves ½ pint (275 ml) milk
2 medium onions, finely chopped salt
1 pint (570 ml) chicken or vegetable stock black pepper

Serves 4

Melt the butter in a saucepan and gently sauté the onions for 5 minutes until soft. Add the lovage, stir in the flour and cook for 1 minute, stirring constantly.

Gradually stir in the stock, cover and simmer gently for 15 minutes. Add the milk and seasoning. Reheat slowly; do not boil the soup or it will curdle.

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Cheese Bread with Chives

½ oz (15 g) fresh yeast or 2 fl oz (50 ml) water
1 oz (25 g) dried yeast and 1 lb (450 g) plain flour
1 tsp (5 ml) sugar 4 oz (110 g) wholemeal flour
pinch of salt 12 fl oz (350 ml) water heated to
2 oz (50 g) butter blood temperature
9 oz (250 g) grated cheese 3 tbsp (45 ml) chopped chives
1 egg beaten

Makes 2 lb (900 g) loaf

Put the yeast into a cup and stir in the 2 fl oz (50 ml) water. If using dried yeast, add the sugar. Leave in a warm place until the liquid is frothy.

Put the flours and salt into a large bowl. Pour the yeast mixture into the centre of the flour and mix together well with a knife, adding some of the warm water. Add the rest of the water and knead the dough for 2 minutes.

Form the dough into a ball and sprinkle with flour. Cover the dough with a damp cloth and leave to rise in a warm place for 1½ - 2 hours until doubled in size.

Knead the dough lightly. Roll into a rectangle and dot with butter. Fold into 3, then roll out to the same size again. Sprinkle with the cheese and chives to within 1 in (2.5 cm) of the edge. Roll up from the short end, like a Swiss roll.

Place in a greased 2 lb (900 g) loaf tin and score the top with a sharp knife. Leave the dough to prove in a warm place for about 30 minutes.

Pre-heat the oven to 425 °F (220 °C) Gas 7.

Brush the loaf with beaten egg. Bake for 35 - 40 minutes. Best eaten when warm.

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Lemon Balm Cheesecake

Pastry

4 oz (110 g) plain flour 2 oz (50 g) margarine
pinch of salt

Filling

2 oz (50 g) margarine 2 tbsp (30 ml) honey
12 oz (350 g) cream cheese 2 eggs, beaten
6 tbsp (90 ml) very finely chopped lemon balm

Pre-heat the oven to 400 °F (200 °C) Gas 6

For the pastry, sift the flour and salt into a bowl. Rub in the margarine until the mixture resembles fine breadcrumbs. Add enough water to make a soft dough. Roll out to line a 7 in (18 cm) flan dish. Bake blind for 15 minutes.

For the filling, cream the margarine, honey and cream cheese together in a bowl until soft and creamy. Beat in the eggs and fold in the lemon balm. Reduce the oven temperature to 350 °F (180 °C) Gas 4.

Pour the filling into the pastry case. Bake for 45 minutes until the filling is golden and set. Serve with whipped cream or natural yoghurt.

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Herb Leaf Fritters

Any of the stronger-tasting herb leaves can be used. Salad burnet leaves have a delicate shape and good flavour, or try sage, basil or sorrel.

20 - 30 herb leaves depending on size
Oil for deep-frying.

Batter

4 oz (110 g) plain flour
pinch of salt
2 tbsp (30 ml) olive oil.
4 tbsp (60 ml) warm water
1 large egg white.

Carefully rinse and dry the herb leaves.

For the batter, mix the flour and salt together in a bowl. Blend in the oil and water until smooth and creamy. Leave to stand for 1 - 2 hours in a cool place.

Whisk the egg white until stiff, then fold it carefully into the cool batter.

Heat the oil until a drop of batter crisps and browns quickly but does not burn. Dip the leaves, one at a time, into the batter. Fry, several at a time, for 2 - 3 minutes until they are golden brown.

Carefully remove the fritters and drain on kitchen paper. Keep warm in the oven until the fritters are cooked. Serve immediately.

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Green Herb Omelette

6 - 8 eggs 2 leeks, washed and chopped
4 spring onions, chopped 3 tbsp (45 ml) parsley
4 oz (110 g) spinach, washed and chopped salt
3 tbsp (45 ml) chopped herbs such as black pepper
tarragon, coriander, chives, chervil, dill
1 tbsp (15 ml) chopped walnuts

Serves 4

Heat the oven to 350 °F (180 °C) Gas 4.

Beat the eggs in a large bowl. Add the chopped vegetables, herbs and walnuts. Season to taste and mix the ingredients together thoroughly.

Butter a large ovenproof dish and pour in the mixture. Cover and bake for 30 minutes. Remove the cover and bake for a further 15 minutes until the top is golden. Serve hot or cold.

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