Avocado with Horseradish Cream

Yum...I have an obsession with avocado, so I am willing to give this recipe a try!

Avocado with Horseradish Cream

Ingredients:
*fresh horseradish root (approx. 6 inches long) (preserved horseradish in vinegar can be substituted, if so, leave out the lemon juice)
*1 tbsp. butter
*3 tbsp. fresh breadcrumbs
*1 apple
*2 tsp. yogurt
*1 tsp. lemon juice
*pinch of salt and sugar
*1 tsp. chopped fresh chervil
*1/2 tsp. each of fresh chopped tarragon and dill
*3-4 tbsp. heavy whipping cream
*2 ripe avocados cut in half, pits removed

Directions:
1) Peel and grate the horseradish.
2) Melt the butter and add the breadcrumbs. Fry until brown, and add the grated horseradish. Remove from heat and grate the apple into the mixture.
3) Add yogurt, lemon juice, salt, sugar, and herbs. Put aside to cool. Then chill in the refrigerator.
4) Just before serving, gently fold the cream into the mixture and spoon into the avocado halves. Serve with green salad and brown toast. Enjoy!

Recipe found in: Jekka McVicar, The Complete Herb Book, pg. 43.

For additional information, see: references and warnings

Carrot and Chervil Soup

I love soup! Let me know if you like this one... :)

Carrot and Chervil Soup

Ingredients:
*2 oz. butter
*2.5 cups carrots, chopped
*1/3 cup all-purpose flour
*4 cups chicken stock/broth
*salt and pepper/seasonings to taste
*1/2 cup chopped fresh chervil
*garnish: cream or sour cream, fresh sprigs of chervil

Directions:
1) Melt the butter in a saucepan and gently saute' the carrots for 5 minutes. Stir in the flour, then the stock and the seasonings. Bring the soup to a boil, cover and simmer gently for 30 minutes.
2) Allow to cool slightly, then puree' the soup in a blender. Return to the pot with the chopped chervil and slowly bring back to a boil. Serve hot or chilled with a swirl of cream and sprigs of chervil. Enjoy!


This recipe was found in: Lesley Bremness, The Complete Book of Herbs, pg. 166

For additional information, see: references and warnings

Chervil, pea and feta quiche

I haven't tried this yet, but it sounds delicious!

Chervil, pea and feta quiche

Ingredients:
*4 large eggs
*1.5 cups of cream
*1/2 tsp. salt
*3 tbsp. roughly chopped fresh chervil
*1 tbsp. finely chopped fresh chives
*1-2 sheets ready-made shortcrust pastry
*1 cup fresh shelled peas
*4 oz. feta cheese, crumbled
*1/2 cup grated cheddar cheese

Directions:
1) Preheat oven to 350 degrees Fahrenheit. In a medium bowl, whisk together eggs and cream; season with salt and stir in the herbs.
2) Lightly oil a 5x13 rectangular pan or a 9inch round pan. Gently place pastry into the pan, using 2 sheets if required. Mould the pastry into the sides and trim any excess.
3) Sprinkle the top of the pastry with peas and feta. Pour over the egg and herb mixture and sprinkle with cheddar cheese.
4) Place the quiche on the bottom shelf in the oven, cook for 30-35 minutes or until the quiche is set. Enjoy!

This recipe was found in: Reader's Digest, The Complete Illustrated Book of Herbs, pg. 356

For additional information, see: references and warnings

Chervil

Name:
*Chervil (Anthriscus cerefolium)

Description:
*culinary herb with a flavor between tarragon and parsley
*best added to meals just before serving
*annual plant

Parts Used:
*leaves and stems

Position:
*good drainage, moist and compost-enriched soil
*light shade (full sun burns the leaves)

Propagation:
*scatter seed over soil, water regularly.
*plants are ready for harvesting about 8-10 weeks after planting
*will not germinate in soil that is too warm

Maintenance:
*the plant has a long taproot system that does not easily transplant, so choose spot carefully
*plant it outside because it gets too leggy indoors
*water regularly for lush growth
*remove flowering stems for continuous leaves

Harvesting:
*similar to parsley, harvest the leaves from the outside, use a scissors because the plant is delicate
*leaves can be frozen in sealed plastic bags or in ice cube trays (cover with water)
*for a continuous harvest, sow monthly throughout the year (though it only handles warm climates in the winter: it CAN, however, handle light frosts)

Cooking:
*this plant is very rich in vitamin C, iron, magnesium, and carotene
*the flowers, leaves, and even roots are all edible, though the leaves are the most used.
*the plant's delicate flavor is ruined by heat or drying, so use carefully in recipes (recipes coming soon)

For additional information, see: references and warnings