>>> Part 4 of 8...

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Herbs In Cooking: Part 4 Of 5
 Categories: Herb/spice, Info
      Yield: 4 Servings
 
           -;text
 
  ...continued from part 3
  
  PEPPERCORNS
    White have the skin removed, milder in flavour with less
    colour, used for white or pale foods e.g. egg & milk dishes.
    Black is more pungent, used in savoury dishes but can be
    added to fruit mince mixtures, cakes, sweet cheeses and baked
    sweets to add more zest.
  
  POPPY SEED
    Decoration on bread, rolls, biscuits, and a filling in Greek,
    Hungarian and Turkish style cakes.
  
  ROSEMARY
    Used on roast lamb, veal, beef, sauces, gravies, vinegars,
    sweet and savoury dishes, seasonings and vinegars.
  
  RUE
    Use with much discretion on cottage cheese, salads and soups.
  
  SAFFLOWER or FALSE SAFFRON
    Use like genuine saffron, to colour foods yellow. The Spanish
    like it in soup.
  
  SAFFRON
    Used in breads, buns and cakes, rice dishes, soups, sauces
    and egg dishes. Genuine is recognised by price, or recognised
    as fine red stigmas.
  
  WINTER SAVOURY
    Meat, bean, lentil and savoury dishes.
  
  SUMMER SAVOURY
    Used in vegetable salads.
  
  SESAME SEEDS
    Sprinkle on breads, rolls, pastries, cream cheese, soups and
    all salads. Main ingredient of Halva, also Tahini. Used in
    Hummous.
  
  STAR ANISE
    Anise flavour for liqueurs, biscuits, cakes, sweets, and in
    Chinese style cooking.
  
  TARRAGON
    Best added to boiled potatoes, fish, meats and sauces.
    preserved in vinegar for dressings. Blends with egg and
    cheese dishes.
  
  ... continued in part 5
  
  From  "HAPPY HERBING IN AUSTRALIAN KITCHENS: A Cookbook
  Prepared By The Herb Society Of Victoria"
  
  * CILANTRO, DILL FRONDS, and FENNEL FRONDS & BULBS, and SAGE
  notes adapted from "Hemphill's Book Of Herbs" (C. John &
  Rosemary Hemphill, 1990)
  
  Typed by Greg Mayman, 07-13-98.
 
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