Thai Chicken Soup

Place 400 ml Chicken stock, 400 ml coconut milk in saucepan and bring to gentle simmer

Meanwhile prepare 4 kaffir lime leaves crushed, 1-2 fresh Thai chillis chopped, 2 cm fresh galangal root chopped, 2 fresh lemon grass stems crushed and chopped Place into stock and simmer for 10 minutes

Prepare 250 gm lean chicken breast chopped, 150 gm mushrooms chopped Place into simmering soup and cook a further 10 minutes

Before serving add 15 ml lime juice, 30 ml fish sauce, chopped fresh Thai Basil and/or coriander


Fennel Soup

4 bulbs Fennel sliced, 25 gms butter, 1 lg onion chopped, 1 ltr vegetable stock, 370 mls milk, 1 bay leaf, 2 egg yolks, 150ml cream, salt and pepper to taste

Saute onion and fennel in melted butter until soft. Add stock, milk, bay leaf and seasoning. Bring to simmer for 30 mins. Remove bay leaf and strain vegetables, retaining stock.

Mix egg yolks and cream together with half cup of strained stock. Add to rest of soup and gently reheat. Serve garnish with chopped Fennel leaves and chives.


Baked Herb and Fetta Dip

Chop 2 tabs. Each of Lemon Thyme, Oregano, Rosemary.

Pat chopped herbs onto sides and top 200g. Fetta cheese

Drizzle with Olive oil sprinkle with cracked pepper

Wrap in foil and bake for 10 -15 mins. Drain off excess liquid. Serve warm or cold with crackers.


Herb Butter Recipe

Serve with a meat dish and baked potatoes or toss into steamed vegetables

Vary with what-ever herbs you have available

250grams butter softened
2 teasps. chopped parsley
1 teasp. Finely scissored chives
1 teasp. Chopped French Tarragon
1 finely chopped clove of garlic
1 teasp grated lemon rind

Blend the herbs, garlic and lemon rind into the butter. Form into a long roll on a piece of cling-wrap. Wrap and refrigerate before using.


Rocket Mint and Lamb Salad

Serves 4

6 potatoes, parboiled and chopped to bite size
½ cup Olive oil
4 Roma tomatoes
Handful bean sprouts
2tabs Red Wine Vinegar
500 g Lamb fillet
200 g Green Beans blanched
2 cups rocket leaves
1/3 cup mint leaves
For Thai Salad Version Add:
1/4 cup basil leaves
¼ cup coriander
teaspoon red curry paste

Roast parboiled potatoes tossed in a tablespoon of the Olive Oil until crisp. Add the chopped tomatoes 5 minutes before potatoes are cooked.
Season lamb with salt and pepper and seal juices cooking over high heat in tablespoon of Olive Oil. Reduce heat and cook until just cooked. Cut lamb into fine strips when cool.
Finely chop half the mint. Mix vinegar, olive oil, salt and pepper and chopped mint (add curry paste for thai version). Thinly slice radish.
Destem coriander and basil leaves.
In a bowl toss potato, tomato, radish, green beans, sprouts, rocket,basil , coriander and remaining mint.
Serve onto four plates and drizzle with the oil and vinegar dressing.

Spicy Herby Lemon Lentils

2 cans brown lentils; 1 Ts olive oil; 1 lg onion chopped finely
2 cloves garlic crushed; 1 ts fresh ginger grated
2 fresh red chillies chopped; 1 can crushed tomatoes;
1Ts tomato paste
Juice of half a lemon
Half cup each of chopped fresh lemon balm, coriander, and garlic chives

Heat oil in medium saucepan, saute onion until soft.
Add garlic, ginger, chillies, turmeric and sauté for 3 mins.
Stir in crushed tomatoes and tomato paste and simmer for 10 minutes
Stir in lentils, lemon juice, lemon balm, fresh coriander, and garlic chives
Stir over medium heat until mixture is hot.

Spinach Pie

2 bunches Perpetual and Ceylon Spinach (equiv. 6 cups)
1 large onion or 2 leeks (stir fried in oil)
3 or 4 eggs
Grated nutmeg
150 gm fetta cheese (crumbled)
50 gm cheddar cheese (grated)
Small quantity of parmesan cheese for extra taste
Filo or Puff pastry

Blanch spinach. Mix ingredients together and use a filling for pie made with filo or puffed pastry.


Herbal Vinegars

Use cider or wine vinegars for your base.
Bruise freshly picked herbs and loosely fill a clean jar.
Pour on warmed but not hot vinegar and cap with an acid proof lid.
Set in a sunny window-sill and shake daily for 2 weeks.
Strain through finer sieve into an attractive bottle and store in fridge for salad dressings and a sauce for steamed vegetables.
HERBS TO USE: Basils, Chervil, Dill, Fennel, Garlic, Lemon balm,Marjoram, Mint, Rosemary, Winter Savory, Tarragon, Thyme.


Moroccan Mint Tea

10 sprigs fresh Moroccan mint, plus extra for garnish
3 teaspoons green tea or gunpowder green tea
3 tablespoons sugar (or more to taste)
4 cups water

Boil the water and pour a small amount in the teapot, swishing it around to warm the pot.
Combine the mint and green tea and sugar in the teapot, then fill it with the rest of the hot water.
Let the tea brew for three minutes.
Set out small glasses for the tea.
Fill just one glass with the tea, then pour it back in the pot.
Repeat.This helps to dissolve and distribute the sugar.
Pour the tea.You want a nice foam on the tea so always pour with the teapot a high distance above the glasses.
If you do not have at least a little foam on the top of the first glass, then pour it back into the teapot and try again until the tea starts to foam up nicely.
Garnish with the remaining sprigs of mint.


Horseradish Mustard

1/2 cup dry mustard
1/2 cup hot water
1/2 cup white wine vinegar or rice vinegar
2 teaspoons salt
1-2 Tablespoons grated horseradish (bottled is ok)
1 clove chopped garlic
1 teaspoon sugar
Pinch of black pepper
A little dry white wine, or additional white wine vinegar if needed

In a bowl, whisk together dry mustard and hot water until smooth. Let sit, uncovered, for 20 minutes, stirring twice as it sits.

Place vinegar salt, horseradish, garlic sugar, pepper in a food processor or blender. Process until garlic and horseradish are pureed. Extract liquid by pressing through cheesecloth or a very fine strainer. Discard solids. Add the spice liquid to the bowl of mustard and place in boiling water (like melting chocolate). Stir constantly while cooking, about 5 minutes. It should thicken up. Remove from heat and let cool. Taste and add more horseradish to suit your tastes.

If it is too thick, add a few drops of white wine or wine vinegar. Seal horseradish mustard in an airtight jar and refrigerate. It will keep for months. However, the longer it sits, the more the heat will mellow out. Tip – mix with sour cream and put some in your potato mash.

Herb Recipe

Herb & Ginger ;


4 firm white fish fillets, skinless and boneless (720 g)
handful fresh dill, chopped
handful mint leaves, chopped
generous pinch of fresh tarragon, chopped
ginger, peeled and finely grated
1 lemon, rind grated
3 small garlic cloves, crushed
1 tsp ground cumin
½ tsp ground turmeric
2 eggs
30g breadcrumbs
1½ tspsalt
black pepper
2 tsp sunflower oileparation:


Preheat the oven to 200°C.

Dice the fish into 1–2 mm pieces. Place in a bowl and add the fresh herbs, ginger, lemon rind, garlic, ground spices, eggs, breadcrumbs, salt and some black pepper. Mix well and form into round patties weighing about 55 g each.

Place a heavy ovenproof iron or chargrill pan over high heat. When hot add the oil. Sear fishcakes, turning once, for 4 minutes, then transfer the pan to the oven for 8 minutes, until the fishcakes are cooked through. Serve immediately.