Preserving the last herbs of summer or those that are wilting in your fridge

tukskitchen.com

This year is the first summer that I have grown herbs myself. I had imagined wild-growing pots full of herbs all season long. Rookie mistake, obviously. It took some (organic) repellant, loads of patience and watering before it all set off to grow.
It wasn’t until end of August before my efforts and wishful thinking really started to pay off. All of a sudden there was an abundance of mint, chives, thyme and sage on our balcony (as well as tomatoes (!)), and surprisingly enough – it all kept growing.
Considering my grown attachment to these plants, I am super happy to safe whatever is still green before the fall-cold will dry them out.
I have tried different techniques to preserve herbs (such as drying and flavoring oil), but have found this method of freezing these small ‘disks’ the easiest, as the portions are already measured out and it is super easy to throw into aย pan as basis for some fried onions or bolognese sauce for example.

This is not as much as a recipe but more a handy guideline (there are loads of variations online, including the ‘ice cube’ method which I found a little messy and too small portioned – plus, who wants their ice-cube-molds to inherentlyย smell and taste like herbed olive oil?)

To a super-tasty autumn! ๐Ÿ™‚

Preserving herbs โ€“ for winter โ€“ or in case you have some wilting in your fridge

Ingredients

  • two big handfuls of herbs, I used a mixture of chives, mint (!), oregano, thyme and sage, but you can use any kind of herb you like
  • 300 milliliters of olive oil

Instructions

  1. Clean and dry the herbs thoroughly before chopping them finely.
  2. Place around 1 to 2 tablespoons of the chopped herbs into muffin forms. At this stage I have place the muffin papers into a muffin tray to make sure that nothing would collapse or overflow, but you could also place your muffin forms on a tray to place into the freezer.
  3. Pour olive oil over the herbs until they are fully covered.
  4. Let the herbs-olive oil form in the freezer until firm (this took around 3 hours in my case) and then transfer into a bag to protect them in the freezer). You can use these olive oil-herb nuggets as a basis for fried mushrooms, bolognese sauce or fried chicken (to name a few).
https://tukskitchen.com/2016/10/09/preserving-the-last-herbs-of-summer-or-those-wilting-in-your-fridge/
tukskitchen.com

Wholegrain Spaghetti with Mushrooms & Herbed Butter

image1 Considering this blog is just one year old, there is a staggering amount of booze to find. Well, booze and mostly cake and other sorts of party food which donโ€™t require cutlery and all pair perfectly well for gatherings with friends.

Considering that all this borreling is not necessarily good for oneโ€™s waistline, sometimes the cheese platter has to make room for something more substantial. And with that I donโ€™t mean a green juice or a smoothie bowl (we are no monsters here).

A substantial meal is from my point of view one that consist out of a large amount of vegetables, and keeps you full for a long time, and most of all just tastes amazing.

This Spaghetti with Mushrooms sauteed in herbed butter is a perfect example and suits autumn perfectly. We made this one with foraged (!) mushrooms (more exact these), but they will be great with either brown button mushrooms, oyster mushrooms or shii-takes.
View Full Post

Truffle & Herbed Butter


There are times to give in, and now that I am living in German, I am completely fine with admitting that there is no way I will ever bake bread that is as nice as those for sale on possibly every corner. Plus, there is something about making bread that leaves me puzzled every time I am trying (even my Olive Breadย sometimes decides to let me down).
I suppose the comfort is in the fact that I get to eat it all (and yes I am looking very content and smug while typing that:)).
Having said that, it becomes all the more important to decorate all this bread. Either with cheese (yes, yes I know I’m like a broken record) or butter. Loads of butter!

Inspired by some really nice olive butter (!) at good friends of ours, I decided to make these two butters. Preferrably spread out generously on good bread (or simply on top of a plate of hot pasta or a grilled steak or portobello mushroom).

Have a nice weekend!

View Full Post