Forum Thermomix
Questions Doubts and Requests => Recipe Requests => Topic started by: Wonder on October 14, 2011, 12:52:15 am
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Our garden has been over run with parsley and mint, does anyone have some recipes that use a large quantity of these - it's such a shame to see it go to waste.
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My flat leaf parsley is also rampant Wonder. As it happens I bought a pizza cookbook at Aldi yesterday (like I need another cookbook :D) and it has a recipe for Parsley pesto that uses 80g of flat leaf parsley. I haven't tried it yet but it looks good and would of course be easy as in the Thermie. Interested?
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I dry a lot of both parsley and mint. The dried mint is used in a lot of middle eastern dishes, as well as in tea.
You can also make pesto with parsley - freeze it in small containers and add the garlic after it thaws.
I also chop it and freeze it in cubes in ice trays with water. It stays fresher that way and can go straight into cooking dishes and in the case of the mint, into simple syrup for cooking into mint syrup.
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same here freeze or dry
make a big tabouli salad for the weekend
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Thanks for the idea's, particularly tabouli we used to love it and I haven't made it in ages.
Djinni373, I would love the parsley pesto recipe if you either PM or put on the forum.
Thanks
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I just chop it and throw it in labelled snaplock bags in the freezer, laid flat until frozen so they don't become just one solid lump. Don't pack them too tight so you can break bits off easily, and make sure you label them. My DH has the habit of freezing herbs, but never putting a name on the packets. So it is a bit of a lucky dip when I go to get herbs out.
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PM on its way Wonder.
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Green smoothie with parsley & manago (http://www.wishfulchef.com/2011/08/parsley-and-mango-smoothie/).
I use chopped parsley in scrambled eggs and potato salad.
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I just freeze parsely as it is. It's fine to use for dips and soups etc.
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Judy that's funny you linked to the green smoothies, I also looked up that recipe but didn't have any mango so mixed a big bunch of parsley with a little spinach, lots of frozen blueberries, the remainder of the frozen raspberries and a small green apple, I thought it was quite nice but DH turned up his nose!! I'm planning on using some more in my smoothies each day but there's just too much for me to drink.
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Do you have a jelly mould with seal kicking around in your kitchen cupboard? Why not lay a ring of mint into that in an artistically pleasing way, fill with water and freeze, then during the Summer entertaining season, decant as is (a rather large block of ice, but looking nice) into a large punch bowl to keep iced tea, punch or just water cold?
Perhaps could do the same with parsley for a cold soup that is almost transluscent??
The good thing is that you don't have to worry about the flavour being overpowered as the block of ice is so large that it doesn't melt by the time all the drink is gone.
You need to have room in your freezer for the mould though, and not be making jelly any time soon ;).
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You can make the basil and spinach pesto in the EDC, swap basil for parsley and it is yum. I freeze the pesto and use it later whenever I need it in a recipe or as a base sauce for pizzas.
With mint I get a good handful or 3, sugar to taste and pour boiling water over it, let it brew and cool and then bottle it off and put in the fridge and then use it as a 'cordial'. Pour some into a glass and top up with water or lemonade or soda water. I don't have a 'real' recipe for this, just taste as I go. It is refreshing in summer.
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I had a refreshing lemon and mint drink on Sunday.
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If you enjoy cocktails, use the mint for mohitos 8)
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salsa verde????
This is my favourite one--uses heaps of parsley and mint--but has basil too.
50g anchovies
1 tbspn capers
2 cloves garlic
30 g parlsey (you don't have to "pick" the leaves as per original recipe because of tmx's power, but don't use really thick stems)
30g basil
15g mint
1 level tbspn mild mustard
1 tbspn white wine vinegar
3 tbspn olive oil or enough to make a good consistency.
Whiz together anchovies, garlic and capers. Add herbs and whiz a bit more. Add other ingredients and stir in til combined.
Original recipe from "Heart food" by Sophie Baimbridge
Always did this in food processor pre tmx days. Obviously ideal recipe for tmx, but didn't take notes as to speeds and times. This is great on chicken, fish and potatoes.
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Wish I had read this last year... had gallons of parsley then & was giving it away - didn't think to freeze it. But they it went woody & to seed. The new stuff is just coming through but it is tiny. Hopefully it will be as prolific as the last lot I planted!
On the upside the elderflower seedling looks like it is thriving so might have to try some cordial and sorbet - which is why i bought it
:-)
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There's lots of fantastic ideas, I've been using up quite a bit in mango and parsley smoothies, tabouli and will be making a salad of tomatoes and parsley. I'm yet to try the pesto and haven't used any of the mint!
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I always put some mint in with the parsley in the tabouli Wonder.
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Me too! :)
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On the upside the elderflower seedling looks like it is thriving so might have to try some cordial and sorbet - which is why i bought it
:-)
I'm always trying to eradicate them from our garden,pesky things :P There is a recipe for Elderflower Cordial in the Fast and Easy cookbook if you would like me to PM it to you.It says you will need 25 large elderflower heads. ;D
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When drying parsley that has developed seed heads and woody stems, I cut the stems fairly long and using an upholstery needle and "carpet" thread or upholsterers thread, string the stems and hang them top down and don't disturb them. When dry, I put three or four head down in paper lunch bags, leave them a few more days and then simply squeeze and shake the bags.
I then cut a bottom corner off the bag to form a funnel so I can put the loose bits directly into jars (must be totally dry) for storage.
This also works with other herbs and plants where you want to save the seeds, such as anise and dill, caraway, etc.
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Andie, what do you use the parsley seeds for? I normally just pull it up and throw the plant away once it's gone to seed.
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The seeds have plenty of flavor - which actually gets stronger with drying. You can put them in a spice grinder as the powder mixes better into soups and stews.
The only caveat in using parsley seed is to avoid use during pregnancy as it can affect some people like a diuretic and pregnant women have enough of that going on already.
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You are a font of knowledge Andie! It's amazing the wide variety of stuff you are able to tell us. Thanks!
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jkmt ,I replant them ;D
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You are a font of knowledge Andie! It's amazing the wide variety of stuff you are able to tell us. Thanks!
I have quite a few books about herbs and at one time had a very extensive herb garden. Some things just stick in my head.
My great grandmother considered herself an herbalist and when I was a child, used to dose one of my great uncles with parsley for his gout - and her treatments worked better than that of the local doctor.
I have to grow parsley (and similar plants) in the shade here because the direct sunlight and heat will cause them to bolt too soon. However we do have a very long growing season, most years, so I do successive plantings, about a month apart.
I use more of the Italian flat-leaf variety so plant ten of these to every one of the curly leaf which has much less flavor.
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Mint sauce and mint jelly?
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On the upside the elderflower seedling looks like it is thriving so might have to try some cordial and sorbet - which is why i bought it
:-)
I'm always trying to eradicate them from our garden,pesky things :P There is a recipe for Elderflower Cordial in the Fast and Easy cookbook if you would like me to PM it to you.It says you will need 25 large elderflower heads. ;D
Yes please Denise that would be amazing. Although might not get the 25 heads this year.
I remember lots of elderflowers in our garden in the UK growing up, dad used to make wine with it. But had to hunt around a bit to find it here. Didn't realise it could be a nuisance though.
Cheers
Deb
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Recipe sent Deb,should be in your PM box. :)