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I tried that without any real research and the results were poor to be honest, maybe I just got it wrong. I believe you can dry herbs in a fan oven but never tried
Have you tried sticking them in the freezer?
Blend them in some water and put them in an ice cube tray. Just enough water for them to blend.
Yeah, had a load of lemon balm so have chopped it up and spread it on a tray in the freezer. Be interesting if it keeps it aroma of pungent lemon.
That was one of the options I saw, might try it.
I normally only use it mint for mint sauce so hopefully it'll keep it's taste and smell.
I was thinking of drying them hanging in the garage. If freezing doesn't work might try that.
Par boil, cut in half, spread them out on a baking tray, splash of olive oil, sea salt & cayenne pepper.@summerisle for a particular reason this article reminded me of you ?
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Our 19 Best Brussels Sprouts Recipes for Thanksgiving
Thanksgiving wouldn't feel complete without at least one brussels sprouts dish at the table. In our recipe collection, dress up your brussels sprouts any way you like with these sides. Our favorite brussels sprouts recipes range from roasted with pancetta to cheesy bread pudding, hand pies, and...www.foodandwine.com
Yes especially if not opened and the jars are sterilised in the oven first ,he would have enough for life !
I can't feel my tongue and that is just reading the recipe ,it seems to have a bit too much chillies for me but I will try a moderated version as I love a good con carne .Oh and I use 17% fat mince ,I don't think low fat tastes of anything but straw . Have a good one today and thanks for sharing .By popular demand, well from Sassy anyway, here's my chilli recipe. I use 500g low fat steak mince, but it would work equally well with diced braising/stewing steak which you probably use over in the US. This will serve 4, or 3 large portions in my case.
I use a large saucepan. Adding about 2 tablespoons of vegetable oil on medium heat fry a chopped small onion until soft. Add a handful of dried red chillies and fry for another couple of minutes, then add 3 or 4 chopped medium fresh chillies, removing the seeds if you don't want it hobs of hell. Fry for another couple of minutes, stirring all the time, then turn temp down to low and add 3/4 cloves of garlic crushed. Stir fry until garlic is lightly browned and then add the spices. 1 tsp of ground cumin, 1 tsp of ground coriander and 3/4 tsp of ground chilli. (1 tsp if you like it really hot). Mix the ground spices well with the other ingredients and fry for 3 or 4 minutes over low heat.
Turn the heat up to medium again and add the steak mince making sure it is well mixed with the other ingredients, and stirred regularly so that all the meat browns. At this stage add a mugful of hot beef stock, a large tin of chopped tomatoes, a tablespoon of tomato puree, 2 or 3 tsp of sugar, handful of dried Italian herbs, a dash of cider vinegar and a few slugs of good quality red wine. Season with salt and pepper, taste and adjust seasoning if required.
Cover and simmer on medium heat for 5 minutes or so. Add half a chopped pepper (red or green) and 250g of diced brown button mushrooms, Then add a tablespoon of paprika (NOT the smoked variety as this dramatically alters the taste as I discovered once) and cover and simmer for another 10 minutes. Check the density of the gravy. It will possibly be too thin as sometimes the mushrooms have a lot of water content. If so, remove the saucepan lid and continue to cook uncovered. After about 30/40 minutes of simmering in total, add a small tin of red kidney beans rinsed and stir in. Simmer for another 10 minutes or so then it should be ready to eat.
I like mine with lots of grated fresh parmesan over and served with boiled brown rice, but you can add sour cream if that's your bag. I like hot spicy food and this is made to my taste.
Right, I'm just off to cook it now. Just need to open a large bottle of San Miguel and put an 80s playlist on my CD
It was meant to be jokey mate. Obviously didn't work?