by Svetlana Konnikova                                                                       

In our previous post Kami McBride wrote about rosemary as one of the aromatic herbs and uplifting herbs that can be planted in your home garden along pathways and in walkways into the house so you can grab a bunch, bring in your house and use it in aromatherapy. This aromatic herb, as you may know, can be used in preparing delicious meals, too. Famous European chefs use rosemary in many dishes. Some of them shared with me recipes for meals I liked the most. So, I am going to make two mouthwatering desserts for teatime and fresh olive bread on Father’s Day to surprise my husband, my family and friends with these easy to make French recipes using aromatic herbs. 

I got these recipes from several chefs in Provence while traveling in France this month. 

                                       Oh, Provence, I can understand why Van Gogh admired it so much this beautiful part of France. Here is his painting Country Road in Provence by Night.

Now let’s see what masters of culinary art make in Provence.

           

 Croustillants With Honey And Rosemary

Prepare:

  • 1 sheet of flaky pastry
  • 1 oz acacia honey or any other organic
  • 2 stems fresh rosemary
  • 1/2 oz organic, unbleached flout for work surface
  • 1 oz icing sugar

Remove stem from rosemary and chop the leaves. Roll out sheet of flaky pastry on wood working board sprinkled with flour. Spread it with honey and chopped rosemary. Roll the pastry tightly and let it get firm for 5 minutes in the freezer.

Heat oven to 350 degrees. Slice the pastry into 1/4 inch thick pieces. Place on a baking tray lined with greaseproof paper and bake for 5-6 minutes. Then sprinkle with icing sugar and serve this delicious dessert to 6 people on your holiday teatime with 

a cup of steaming Earl Grey tea adorned with a piece of lemon or with a cup of mint tea with a fresh mint leaf on a side.

 

                          Red Cherry Clafouti

Preparation time: 15 minutes. Cooking time: 20  minutes. Sevres: 6-8 people

Prepare:

  • 6,5 oz powdered sugar
  • 6 oz organic, unbleached flour
  • 4 eggs
  • 1/2 oz yeast
  • 4 oz melted organic, unsalted butter
  • 6 oz kirsch
  • 3 lb fresh pitted cherries

Mix the sugar, flour yeast and cherries together. Add whipped eggs and stir into a smooth batter. Then add melted butter (not too hot) and the kirsch. Bake in a hot 376 degrees oven for about 20 minutes. When you see the top is risen and golden, it’s ready. Take out the oven and let it cool. Can you imagine a delicious taste of cherries in Clafouti, a real southern France amazing dessert?!

 Olive Bread With Aromas of Rosemary and Thyme

Preparation: 20 minutes. Cooking time: 40 minutes. Serves 6 people.

Prepare:

  • 3.5 oz Greek black pitted olives
  • 2 tablespoons chopped fresh rosemary
  • 2 tablespoons fresh thyme
  • 6 oz organic, unbleached wheat flour
  • 2 eggs
  • 4 tablespoons organic milk
  • 4 tablespoons olive cold-pressed olive oil
  • 1/2 cup turbonado sugar
  • 2 teaspoons sea salt
  • 3 tablespoons yeast
  • black pepper
  • 1 tablespoon organic butter

Heat the oven to 350 degrees. Butter the tray for the bread and sprinkle with flour. Break the eggs into a bowl and beat them well. Add thyme, rosemary, milk and oil. Pass the flour through a sieve, and add it to the mixtute in a bowl together with yeast. Put there olives and mix well all ingredients with a wooden spoon. Pour the mixture into a baking tray and put it into the oven. Lower the temperature to 325 degrees and bake your bread for 40 minutes until is well risen and golden. Let it rest for 5 minutes before taking out. Let it cool on the wooden board. You have a very delicious homemade fresh, natural bread. Enjoy!

As I mentioned, I am going to try these new recipes on Father’s Day. I’ll make pictures and post it here. I am going to make lots of delicious, natural and healthy summer salads that come from my family’s southeastern European cuisine. If you decided to try these recipes, please let me know and send your comments.

Cheers!

Copyright 2009.