Page 1 of 1
Posted: Wed Mar 09, 2016 3:07 pm
Our rosemary is in dire need of a trim, so any ideas for using it would be greatly appreciated.
Let's get a few out the way
1) Potatoes, they obviously love rosemary
2) Eggs, as above
3) Infused into wine
4) or something stronger (vodka)
Posted: Wed Mar 09, 2016 3:48 pm
Not like me not to mention brewing (thanks to booe for free for reminding me)
5) rosemary ales
6) rosemary wine
Posted: Wed Mar 09, 2016 8:31 pm
Keep the woody bits for on the BBQ, or bonfire.
Posted: Thu Mar 10, 2016 12:36 am
Always in mushrooms, and with lamb
Posted: Thu Mar 10, 2016 8:45 am
Oh and with slow-braised onions and pasta. Mmmmmm.
Chop a good few onions and put them in a saucepan with a big glug of olive oil and the chopped rosemary. Put on a low heat and leave, stirring occasionally for about an hour or until they're golden, soft and sweet - don't try to rush it. Season and toss with your pasta of choice. Mix in some of the pasta water, if you like, before the pasta - it makes it more saucey. A good grating of parmesan, while not compulsory, finishes it off perfectly.
Posted: Thu Mar 10, 2016 8:59 am
Green Aura wrote:Oh and with slow-braised onions and pasta. Mmmmmm.
Now that's one I'm going to (hopefully) remember when I harvest these umpteen onions that are all growing away at the moment.
Posted: Fri Mar 11, 2016 6:36 am
Very finely chopped rosemary goes particularly well in olive oil cakes, just don't use too much.
Scattered on focaccia or added to regular bread dough makes for a tasty herby bread.
Boiled with some nettles and apple cider vinegar it makes a really invigorating hair tonic, good for clearing up dry scalps and any hair product build-up (it's supposed to promote hair growth too, but I couldn't possibly comment).
Posted: Fri Mar 11, 2016 9:51 am
Oh yes, I use it in bread regularly. I like your hair tonic recipe - consider it nicked.
Posted: Fri Mar 11, 2016 6:58 pm
Less is more with Rosemary IMHO
Posted: Sat Mar 12, 2016 9:26 am
doofaloofa wrote:Less is more with Rosemary IMHO
Not in my case yesterday.
I decided to make GA's onion pasta last night and as there were no quantities in the recipe I decided 2 large sprigs of rosemary ought to be enough. When chopped it was about a level tablespoonful.
The result was very nice and very oniony, but without a trace of rosemary flavour.
Next time I will quadruple the amount.
Posted: Sat Mar 12, 2016 9:45 am
I think with dishes like this it has to be to personal taste. To 3 or 4 onions I'd probably use about 1 tbsp of dried rosemary. Cooked slowly enough all the flavours blend so there's no predominant taste just lots of yummy goodness.
Posted: Sat Mar 12, 2016 1:48 pm
I was weeding rosemary in a tunnel at a veg farm i work at
The fumes were quite over powering , and I stank of rosemary for the rest of the day
Maybe I O.D.'d