Baked eggplant with tomato sauce and mozzarella

Baked eggplant with tomato sauce and mozzarella -
herbes de Provence

Ingredients
(for 2)


1 eggplant
2 mozzarellas
10 table spoons of home made tomato sauce
Herbes de Provence
Salt and pepper
Olive oil


Instructions

Slice the eggplants and mozzarellas.
Pan-fry the eggplant slices with olive oil for 5 minutes.
Warm the oven to 180°C.
Put a piece of baking paper on a roasting pan.
To layer :
- Start with a slice of eggplant
- Add one spoon of tomato sauce on top
- One slice of mozzarella
- One slice of eggplant and
- One spoon of tomato sauce
Once you finish all the layers, sprinkle some salt and pepper and herbes de Provence.
Put it in the oven for 30 minutes, et c'est prêt !*

Served immediately with your favourite pasta and meat.



Bon appétit!

To purchase the herbs for this recipe, please contact us at herbsfromfrance@gmail.com 

*it's ready ! 

Langoustine consommé with tagliatelle - bay leaves, thyme

Langoustine consommé with tagliatelle - bay leaves, thyme

 

Ingredients

800g of langoustines

200g of carrots

200g of onions

100ml of white wine

2 tomatoes

1 egg white 

Bay leaves

Thyme

Fresh coriander 

Salt and pepper

Olive oil

Instructions

Boil the langoutines in boiling water with a handful of salt for 5 minutes.

Cut the langoustines to remove the meat in whole and set aside the shells to realize the consommé.

To realize the consommé:

- Heat up some olive oil in a pot

- Add in diced carrots and onions

- Put in the shells, stir and cook until lightly burned at the bottom of the pot.

- Add in white wine, tomatoes, juice of the langoustine, bay leaves and thyme

- Add in water to cover and leave to simmer for an hour

When consommé is cooked, drain out the residue and keep the consommé in soft boiling.

Add an egg white into the consommé, remove the egg white when cooked, and drain out for remaining residue. Bring back into soft boiling and sprinkle some sliced coriander, salt and pepper.

Serve immediately with your favourite pasta.

Bon appétit !

To purchase the herbs for this recipe, please contact us at herbsfromfrance@gmail.com

Rosemary - Romarin

Rosemary is a bush of the Mediterranean region. This herb is appreciated for many reasons. The honey obtained from its flower is very popular in Spain. Its strong perfume is also frequently employed as an ingredient for perfume. Last but not least, these leaves are very appreciated in Mediterranean cooking!

Rosemary, whose dry leaf looks like pine needle, has a spicy and tangy taste.

Rosemary is believed to aid in digestion, to have antispasmodic effect and also to help to fight asthenia.

How do we use rosemary in our cooking?

- Flavouring of pan fried potatoes

- Flavouring of stew meats
- Flavouring of baked or barbecue meats, such as lamb, pork and poultry

- Flavouring of marmalades


For more recipes and instructions, check out Our Recipes.

Bon appétit !

If you would like more information or if you are interested in this product, please contact us at: herbsfromfrance@gmail.com

Braised lamb shoulder - rosemary, bay leaves, thyme

Braised lamb shoulder - rosemary, bay leaves, thyme

Ingredients
(for 2)


500g of lamb shoulder
100ml of white wine
50g of carrots
50g of onions
1 tomato
2 sheets of gelatine (soaked in cold water and squeezed dry before use)
Rosemary
Bay leaves
Thyme
Salt and pepper
Olive oil


Instructions

Debone the lamb shoulder.

In a heated up pan with olive oil, sear the lamb meat until browned. Deglaze with white wine, add a crushed tomato and add water to mid height. Add in rosemary, bay leaves and thyme, and season with salt and pepper. Remove from fire and bake covered in a preheated oven, until meat falls apart. Remove meat, shred and stir in gelatine with a little juice and shape them into rolls.

Serve immediately with your favourite vegetables.

Bon appétit !

To purchase the herbs for this recipe, please contact us at herbsfromfrance@gmail.com

Sage - Sauge - Salvia officinalis (EN)

Sage has a long history of thousand over years in both culinary and medicinal use. The Latin name  Salvia officinalis comes from "salvus" which means "healthy".
 
Its greenish white felt leaf has a little bitter and softwood taste. The dry ones are as good as the fresh ones in their aromas. A little goes a long way - just a small quantity is enough to give a strong flavour to different kinds of meat.
 
Sage was especially used in Great Britain as herbal tea for its medicinal virtues. It is considered to be a traditional herb used to treat digestive problems, excessive perspiration and throat inflammation.
 
Sage is generally used in French cuisine to flavour "fat" meats like goose, duck or pork.
 
- In Italy, it is also used with veal (the famous Involtini recipe).
 
For more recipes and instructions, check out Our Recipes.
 
If you would like more information or if you are interested in this product, please contact us at: herbsfromfrance@gmail.com

Chicken cooked in red wine - thyme, sage

  Chicken cooked in red wine - thyme, sage

Ingredients
(for 2)

3 chicken fillets
200ml of chicken stock
30g of raisins
1/2 onion
1 cup of red wine
1 tablespoon of sugar
1 tablespoon of balsamic vinegar
3/4 teaspoon of flour
2 sage leaves
2 cloves
Thyme
Whole white pepper
Salt
Olive oil

Instructions

In a bowl, mix wine, sliced onions, sage leaves, cloves, thyme and some whole white pepper.
Cut chicken fillets into desirable sizes (not too small) and marinate them in wine mixture for at least 1 hour.
Soak raisins in warm water, dry them and coat them lightly in flour.
In a heated pan with olive oil, pan-fry the chicken (without the wine mixture) and onions until browned.
Strain the wine mixture and pour the residue into the pan with chicken stock. Season with salt, and cook on medium heat for 15 minutes.
In a separate pan, caramelise the sugar with 1 tablespoon of hot water and balsamic vinegar. Pour caramel over chicken in pan.
Add raisins into the pan, stir gently and continue to cook until the sauce has thickened.

Serve immediately with your favourite vegetables and rice or potatoes.


Bon appétit!

To purchase the herbs for this recipe, please contact us at herbsfromfrance@gmail.com 

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Roasted chicken - rosemary, bay leaves, thyme, parsley

Roasted chicken - rosemary, bay leaves, thyme, parsley

Ingredients
(for 4)

1 whole chicken (around 1.3kg)
2 shallots
Rosemary
2 bay leaves
Thyme
Parsley
Salt and pepper
Olive oil

Instructions

Rub chicken inside and out with salt and pepper. Combine rosemary, chopped bay leaves, thyme and parsley. Rub herb mixture inside the chicken. Drizzle some olive oil and the remaining herb mixture over the chicken.
Place chicken in a large roasting pan together with peeled shallots.
Bake in preheated oven (200 degrees for at least 90 minutes) until juices run clear when thigh is pierced with a fork. Drizzle chicken with juice every 20 minutes throughout baking.

Serve immediately with your favourite vegetables.

Bon appétit!

To purchase the herbs for this recipe, please contact us at herbsfromfrance@gmail.com

Home made tomato sauce with pasta of your choice - Bay leaf, oregano

Home made tomato sauce with pasta of your choice - bay leaf, oregano

Ingredients

(for 2)

500g of peeled tomatoes (available in cans)

1 small white onion

1 bay leaf

oregano

Salt and pepper

Olive oil 

Instructions

Peel and dice onion and fry in heated up pan with olive oil until soft and fragrant.

Smash peeled tomatoes with a blender until creamy and pour into pan with cooked onions.

Add bay leaf, oregano, salt and pepper and leave to simmer.

Remove from heat once tomato sauce is rich and thick.

Serve immediately with the pasta of your choice.

Bon appétit!

To purchase the herbs for this recipe, please contact us at herbsfromfrance@gmail.com 

Baked fish with butter crust - thyme

Baked fish with butter crust - thyme

Ingredients 

(for 2)

2 white fish fillets

Butter 50g

Bread crust

Thyme

Salt and pepper
Olive oil

Instructions

Mix butter, bread crust, thyme, salt and pepper together and wrap with cling foil into sausage form and keep in the fridge to harden as butter crust. 

Pan fry the fish fillets in heated pan with olive oil until slightly browned.

Once butter crust has hardened, cut a small piece and place on fish fillet, and finish cooking in the oven.

Serve immediately with your favourite pasta and vegetables.

Bon appétit!

To purchase the herbs for this recipe, please contact us at herbsfromfrance@gmail.com

Roasted saddle of lamb served with rice - bay leaves, thyme, rosemary

Roasted saddle of lamb served with rice - bay leaves, thyme, rosemary

Ingredients 
(for 2)

200g saddle of lamb

50g of carrots

50g of onions

50g of rice

20g of butter

2 tablespoons of cream

1 cup of grated parmesan cheese

Bay leaves

Thyme

Rosemary

Salt

Olive oil

Instructions 

Debone the saddle of lamb and keep the bones for realizing the stock.

To realize the stock:

- Heat up some oil in a pot

- Cook bones in pot until browned

- Add in diced carrots and onions, continue to cook until browned

- Add in water until it covers all ingredients

- Add in bay leaves and thyme and leave to simmer

Once stock is cooked, strain it, reduce and thicken it up.

Heat up pan with olive oil, reduce to low heat and sear lamb, seasoning with rosemary and salt, finish in the oven to medium rare and let rest.

In a small pot, heat up the butter, add in rice, some stock and some water and let rice cook. When the rice is cooked, add in cream and grated parmesan cheese and mix evenly.

Serve immediately with your favourite vegetables.

Bon appétit !

To purchase the herbs for this recipe, please contact us at herbsfromfrance@gmail.com

Breaded chicken fillet filled with mozzarella - herbes de Provence

 Breaded chicken fillet filled with mozzarella - herbes de Provence

Ingredients 

(for 2)

2 boneless chicken breast fillets 

1 Mozzarella cheese

1 cup of bread crumbs

1 egg 

Oil for frying

Herbes de Provence

Salt and pepper

Instructions

Cut mozzarella cheese into 2.

Cut a pocket at the thickest part of the chicken breast and stuff in the cheese.

Sprinkle some herbes de Provence, salt and pepper on chicken breasts to taste and rub to distribute evenly.

Coat chicken breasts in beaten egg and coat with bread crumbs.

Fry in heated oil until both sides are golden brown.

Serve immediately with your favourite pasta and vegetables.

Bon appétit!

To purchase the herbs for this recipe, please contact us at herbsfromfrance@gmail.com

Oregano - Origan - Origanus Vulgare (EN)

English - Français

Oregano is a plant of the Mediterranean region. Used since the classical era, it was regarded as the symbol of happiness and love. Today, it is used primarily for cooking, especially in Italy and Portugal. 

Oregano is rounder and lighter in flavour than thyme. Dried oregano has a stronger flavour than the fresh, and when used with basil, creates the distinctive signature flavour in Italian dishes. It is almost the indispensable ingredient for pizzas, flavoured breads, and feta cheese.

Oregano is believed to be rich in fiber and is considered for usage in maintaining the respiratory health. Dried oregano is also believed to give relief to painful arthritic swellings when applied in bags as a warm application. Oregano is said to perhaps have the same medicinal benefits as thyme.

How do we use oregano in our cooking?

- Flavouring of tomato sauce

- Flavouring of grilled meat, such as beef, lamb, pork, poultry and fish

- Flavouring of stir-fried vegetables such as broccoli, cauliflower and zucchini

For more recipes and instructions, check out Our Recipes.

Bon appétit !

If you would like more information or if you are interested in this product, please contact us at: herbsfromfrance@gmail.com

Oregano - Origan - Origanus Vulgare (FR)

Français - English


L'Origan est une plante du bassin méditerranéen. Utilisé depuis l'Antiquité, il été considéré à cette époque comme le symbole du bonheur et de l'amour. On l'utilise aujourd'hui essentiellement à titre culinaire. Il est très répandu en Italie et au Portugal. L'Origan est supposé avoir les mêmes vertus médicinales que le thym.

L'origan, avec un arôme plus rond et plus léger que le thym. Son parfum est plus prononcé lorsqu'il est sec et est considéré meilleur que frais. L'origan est l'ingrédient indispensable sur les pizzas. 

Il est aussi utilisé pour :
- parfumer les sauces tomates
- parfumer les pains et le fromage de brebis
- relever les légumes
- et également sur les côtes de porc ou autres viandes grillées

Retrouvez d'autres recettes : Our Recipes.

Bon appétit !

Si vous voulez plus d'informations ou si vous êtes intéressé par ce produit, n'hésitez pas à nous contacter à cette adresse : herbsfromfrance@gmail.com

Thyme - Thym - Thymus (EN)

English - Français

Thyme is a plant used since ancient times. The Greeks were burning thyme as incense before the temples, as it signified a source of courage. It was the belief that the usage of thyme in Europe was spread by the Romans who used it to provide cheese and liqueurs with a unique aromatic flavour. It was also used for therapeutic purposes since the sixteenth century in fights against infections.

Thyme is now mainly grown in Provence, Italy, Spain and Portugal. Used fresh or dried, it is a staple in French cuisine as it is one of the three components of the bouquet garni together with bay leaves and parsley.

Thyme is believed to be beneficial for treating cough and bringing down inflammation of the throat by gargling cooled boiled water with thyme 3 times a day.

How do we use thyme in our cooking?

- Flavouring of stew, such as veal stew, the most classical French cuisine

- Flavouring of meat, such as beef, lamb, poultry and fish

- Flavouring of vegetables, such as carrots and braised chicory

- Infusing thyme in hot water with honey to subside cough

- Thyme is also one of the few Mediterranean herbs that can be used for some desserts, such as flavouring caramel panna cotta.

For more recipes and instructions, check out Our Recipes.

Bon appétit !

If you would like more information or if you are interested in this product, please contact us at: herbsfromfrance@gmail.com

Thyme - Thym - Thymus (FR)

Français - English


Le Thym est une plante utilisé depuis l'Antiquité. Les Romains et les Grecs brulaient du thym devant les temples. Il est également utilisé depuis les XVIème à but thérapeutique pour lutter contre les infections.
On peut d'ailleurs lors de rhumes ou de toux l'utiliser en infusion avec un peu de miel.


Le Thym est aujourd'hui majoritairement cultivé en Provence, Italie, Espagne et Portugal. C'est un aromate utilisé frais ou séché qui dégage un parfum puissant. C'est un incontournable dans la cuisine française car c'est un des 3 composant du bouquet garni, avec le Laurier et le Persil.

Le thym est l'une des rares herbes méditerranéenne que l'on peut utiliser pour certains desserts, comme la préparation de caramel pour accompagner une panna cotta.
Plus traditionnellement, le thym accompagne les plats mijotés, notamment la blanquette de veau, le plus grand classique de la cuisine française. Il accompagne la plupart des viandes (agneau, lapin, volailles) et parfume la cuisson des légumes (carottes ou endives braisées).


Retrouvez d'autres recettes : Our Recipes.

Bon appétit !

Si vous voulez plus d'informations ou si vous êtes intéressé par ce produit, n'hésitez pas à nous contacter à cette adresse : herbsfromfrance@gmail.com

Herbs from Provence - Herbes de Provence (EN)

English - Français

Herbs from Provence is a mixture of 5 to 6 different types of herbs that grow in... Provence. ;-) It is in the South of France that this mixture was created.

The mixture that we are most familiar with is the combination of 5 different herbs, namely - rosemary, basil, thyme, marjoram and savory. It is a truly aromatic mixture that concentrates the flavours of the Mediterranean cuisine.

Basil, one of the ingredients in herbs from Provence is considered to have antibiotic, anti-inflammatory, and anti-bacterial properties. The other ingredient rosemary, is believed to be useful for relieving stress.

How do we use herbs from Provence in our cooking?

There are countless ways for the culinary use of herbs from Provence. Some of the most common ones are:

- Flavouring of stew, soup, and sauce

- Flavouring of roasted meat of grilled beef, lamb, poultry and fish

- Flavouring of baked vegetables such as tomatoes, eggplants and potatoes

For more recipes and instructions, check out Our Recipes.

Bon appétit!

If you would like more information or if you are interested in this product, please contact us at: herbsfromfrance@gmail.com

Herbes de Provence - Herbs from Provence (FR)

Français - English


Les Herbes de Provence sont un mélange de 5 à 6 herbes aromatiques qui poussent ... en Provence. ;-) C'est d'ailleurs dans cette partie de la France que cette préparation a été créée.

Un des mélanges que nous connaissons bien est composé de 5 herbes : le romarin, le basilic, le thym, la marjolaine et la sarriette. C'est un ensemble très aromatique qui concentre les saveurs de la cuisine méditerranéenne.

Les usages culinaires des Herbes de Provence sont très nombreux. Ces herbes parfumeront vos plats mijotés ou rôtis, vos viandes de bœuf au barbecues, vos sauces, mais aussi vos tomates ou aubergines cuites au four ou vos pommes de terre en robe de chambre.

Retrouvez d'autres recettes : Our Recipes.

Bon appétit !

Si vous voulez plus d'informations ou si vous êtes intéressé par ce produit, n'hésitez pas à nous contacter à cette adresse : herbsfromfrance@gmail.com

Bay Leaves - Laurier - Laurus nobilis (EN)

English - Français

Bay leaf, also known as Bay Laurel (the only one edible which is widely used in our cooking), is one of the most frequently used herbs in French cuisine. It is one of the three components which form the bouquet garni (French for 'garnished bouquet', it is a bundle of herbs usually tied together with string and used to prepare soup, stock, and various stews. The bouquet is boiled with the other ingredients, and is removed prior to consumption), and it is also famous in Italian cooking (essential ingredient of the tomato sauce).

From a small living tree in the Mediterranean, reaching 2 to 6 meters tall, the bay laurel was very important both symbolically and literally in both ancient Greece and Rome. It was the practice to offer a wreath made of bay leaves to the winners and poets.

Bay leaves have many properties that are believed to be useful for treating high blood sugar levels, headaches, bacterial and fungal infections, and gastric ulcers.

How do we use bay leaves in our cooking?

- For the famous Italian tomato sauce, smash peeled tomatoes (available in cans) and add one bay leaf. You can also add a few pinches of oregano while cooking. Season with salt and pepper. Leave to simmer and remove bay leaf before serving.

- To accompany boiled fish (1 bay leaf per 200 grams of fish)

- To flavour pan fried potatoes with garlic

- Infuse bay leaves in hot water to aid digestion

For more recipes and instructions, check out Our Recipes and recipe4all.

Bon appétit!

If you would like more information or if you are interested in this product, please contact us at: herbsfromfrance@gmail.com

Bay Leaves - Laurier - Laurus nobilis (FR)

Français - English

Le Laurier (Celui utilisait en cuisine, qui est le seul comestible, est appelé Laurier Sauce ou vrai Laurier) est un des aromates les plus utilisés dans la cuisine française (un des 3 éléments du bouquet garni) est italienne (ingrédient indispensable de la sauce tomate).

Provenant d'un petit arbre vivant dans le bassin méditerranéen, pouvant atteindre de 2 à 6 mètres, le laurier a une très longue histoire. A l'époque antique, les grecs et les romains posaient une couronne de laurier aux vainqueurs et aux poètes.
Ces feuilles, qui restent vertes en hiver, en font pour les chinois un des 2 composants de la lune (avec l'Immortelle).

Comment utiliser le Laurier en cuisine ?

-Pour la fameuse sauce tomate italienne, utiliser toujours une feuille de laurier sauce dans un coulis de tomates ou des tomates pelées qui auront été préalablement mixées. Vous pourrez aussi ajouter quelques pincées d'Origan en cours de cuisson.
Laissez la feuille entière mijoter dans la sauce et retirez là avant de servir.

-Pour accompagner la cuisson d'un poisson cuit à l'eau par exemple (plongez 1 feuille de laurier pour 200 grammes de poisson)

- Pour aromatiser les pommes de terres sautées, avec un peu d'ail, ajouter quelques feuilles de laurier en fin de cuission

-Les feuilles de laurier sauce peuvent aussi être infusées pour aider à la digestion

Pour les francophones, retrouvez d'autres recettes avec du laurier : Our Recipes, Marmiton

Bon appétit!

Si vous voulez plus d'informations ou si vous êtes intéressé par ce produit, n'hésitez pas à nous contacter à cette adresse : herbsfromfrance@gmail.com