kruidenN

atascha Boudewijn

After her successful Green Delicious – Home Grown Cooking, Natascha Boudewijn takes her green-thumbed readers on a culinary journey through the wondrous world of herbs in Green Delicious Herbs. The most delicious herbs and edible flowers are cap-tured in the tastiest recipes. This beautiful book will inspire even aspiring gardeners to cultivate their own herbs and subsequently to enthusiastically use them in their own kitchen.

Because growing your own herbs is easy and fun: anything is possible, in the garden or on the balcony, even in half shadow. Not only will herbs provide those places with an excess of smells and colours, they are also the biggest appetizer on your plate. What about a gratin dauphinois of Jerusalem artichoke and thyme, a pastry of zucchini and lemon verbena, roasted bell pepper with mint or an artichoke and marigold risotto? Of course, all recipes are without meat and fish, because vegetables, herbs and edible flowers play the leading part in the Green Delicious kitchen.

Natascha Boudewijn is the creator of Green Delicious. She sows, harvests, creates recipes and cooks, styles and takes photographs of her garden and dishes. She encourages everyone to live life more according to the seasons through her Green Delicious blog, Twitter, Facebook, foodie websites and of course through her books.

www.greendelicious.nlwww.becht-boeken.nl

Natascha Boudewijn

Cooking withHome Grown Herbs

koken met kruiden uit je eigen tuin

Herbs

2

Becht Lifestyle

Herbs are a blessing to mankind;they belong to the world of small thingsthat are immortal.

J.W.F. Werumeus BuningDutch poet and writer

Natascha Boudewijn

Herbs Cooking with Home Grown Herbs

C 45

M 65 – Y 100

M 80 – Y 40 – K 5

C 49 – M 93 – Y 87

C 75 – M 44

C 45 – Y 100

2

Becht Lifestyle

Herbs are a blessing to mankind;they belong to the world of small thingsthat are immortal.

J.W.F. Werumeus BuningDutch poet and writer

Natascha Boudewijn

Herbs Cooking with Home Grown Herbs

C 45

M 65 – Y 100

M 80 – Y 40 – K 5

C 49 – M 93 – Y 87

C 75 – M 44

C 45 – Y 100

16

88

Preface 6Advice & history 10

Marigold 28 Basil 36 Lemon verbena 46Mint 54Society garlic 64Bergamot 70Dill 76Liquorice mint 82

Parsley 98Coriander 110Tarragon 116 Chive 122Thyme 130Winter-cress 140Sage 148Rosemary 160

Growers & seed houses 170Index & recipes 174Word of thanks 176

C 45

M 65 – Y 100

M 80 – Y 40 – K 5

C 49 – M 93 – Y 87

C 75 – M 44

C 45 – Y 100

Spring & Summer

Fall & Winter

Contents

16

88

Preface 6Advice & history 10

Marigold 28 Basil 36 Lemon verbena 46Mint 54Society garlic 64Bergamot 70Dill 76Liquorice mint 82

Parsley 98Coriander 110Tarragon 116 Chive 122Thyme 130Winter-cress 140Sage 148Rosemary 160

Growers & seed houses 170Index & recipes 174Word of thanks 176

C 45

M 65 – Y 100

M 80 – Y 40 – K 5

C 49 – M 93 – Y 87

C 75 – M 44

C 45 – Y 100

Spring & Summer

Fall & Winter

Contents

C 45

M 65 – Y 100

M 80 – Y 40 – K 5

C 49 – M 93 – Y 87

C 75 – M 44

C 45 – Y 100

11

Advice & History

C 45

M 65 – Y 100

M 80 – Y 40 – K 5

C 49 – M 93 – Y 87

C 75 – M 44

C 45 – Y 100

11

Advice & History

13

C 45

M 65 – Y 100

M 80 – Y 40 – K 5

C 49 – M 93 – Y 87

C 75 – M 44

C 45 – Y 100

12

Advice

we can make a change, actually by buying eggs from chickens that lead a happy life, and also by not accepting eggs with a bad code in (company) restaurants.

Nopoison My most important advice in growing herbs (and vegetables) is that you shouldn’t use poison – even not when the packaging says it’s “biological”. First and foremost because you will take in the poison yourself as well, but an equally important reason is that you will destroy the fragile balance of your garden with it. When you use slug pellets, a hedgehog or toad that eats the slug will take in the poison as well, often leading to death. This way, things will go from bad to worse. In the end you would have to use pellets or pest control products on a regular basis, even though the problem won’t be solved. Recognize any of this?

Howtobalanceyourgarden Leave your garden and its bullies be for a while. It will take up to three years until balance is restored. I guarantee that you won’t suffer from any plagues anymore. Of course there are lice or slugs in my own garden from time to time, but it rarely comes down to a true plague. Instead of fighting nature, you can better work with it; it will save you a lot of energy and money, and you will be healthier.

Paradise Turn your garden into a paradise for hedgehogs and toads by providing them with hiding spots and water. They will feast from the slugs that enjoy your basil seedlings so much! And did you know you can use the larvae of ladybugs or lacewings to effectively fight lice? In spring time, when there are a lot of juicy seedlings, I go out at night with my flashlight to search for slugs, that I catch and then put in a public lawn. But slugs have natural enemies as well, that can easily be put to work when you suffer from these greedy-guts excessively. You can order these natural enemies easily via the internet; for more information, you can take a look at www.biocontrole.nl.

Weeds In my garden, weeds can grow as they please. I let comfrey, hemp weed and stinging-nettle simply grow and bloom, so the insects can benefit from them. Make sure you have a large variety of flowers and plants* that attract insects; flowers and insects need each other in orderto survive. This will also attract birds, who in their turn are essential to a good balance.

Share And last but not least: accept that 20% of your crops will be nibbled by other creatures in your garden. It’s part of the deal. You are in fact not the owner of your garden – you’re but one of its guests, the one that also takes care of it by chance. If you look at it this way, there’s still a large part of the prize left just for you. *earlybloomingplantslikesnowdrops,winteraconiteandlungwortattractbees,justlikecomfrey, catnip,borage,verbenavervain,coneflowerandknotgrass;alsotrymakingherbcornerswithrosemary, lavender,marjoram,thymeandfennel.

My tips for cooking & gardeningI’ve been cooking by heart my whole life. That means I prefer not using recipes, measuring cups, measuring spoons and kitchen timers. It also means that I continually taste the food throughout the cooking process. From the moment I’m chopping or cutting up herbs or vegetables, I taste; because only when you taste what you’re preparing or creating, you can fine-tune your flavours perfectly.

When you’re used to cooking by heart, it’s not easy to describe your dishes in recipes. It feels a bit limiting, and the required quantities remain but an estimation of what is necessary. Because for fruit and vegetables, unlike for instance meat, it is quite difficult to prescribe a certain amount. One eggplant is different from the other, because it is bigger, or contains more fluid, and the parsley that grows on your balcony may taste far more intense than my parsley that grows in the open ground. My advice therefore is to use the recipes in this book as a guidance rather thana fact sheet. Read the whole recipe before you start to prepare your dish, and then proceed to find the ingredients. If something is missing from your supplies or if you can’t find a certain ingredient in the store, think of what might be a good alternative and make your own culinary journey through the wondrous world of tastes! You don’t have to be a dyed-in-the-wool chef to cook like this. It makes cooking so much more adventurous!

Vegetarian? In the Green Delicious kitchen, vegetables and herbs play the leading part. The recipes are without meat or fish, but do contain dairy products such as cheese. What some people do not know, is that most cheeses aren’t strictly vegetarian, because they are made with rennet – which is made from the rennet-stomach of dead calfs. That is why I prefer to use vegetarian cheeses. A convenient list of vegetarian cheeses and their selling points can be found on www.vegatopia.com and www.vegetariers.nl.

Goodingredients In the vegetable and herb kitchen, it is important to work with ingredients of good quality. The dishes are often pure and simple, which is why inferior tastes tend to stand out more. Make sure you’re using a nice olive oil and that you have a small collection of tasty vinegars on stock, such as champagne vinegar or fig balsamic, mixtures that really can give a salad a surprising allure. For my special vinegars I like to visit Oil & Vinegar, but I’ve come across some nice discoveries on holidays as well.

Happyeggs In recipes in which eggs are used, it says that you need “eggs from happy chickens”. These are eggs with the egg code 0 or 1. You can find this code on each egg (and on the box you can find the EKO quality label as well). Don’t be misled by the term “free-range egg” or “full grain egg”, because these often come from chickens that never get to go outside and have very limited elbowroom – often not more than one and a half A4 sheet. This is very sad! But as consumers,

13

C 45

M 65 – Y 100

M 80 – Y 40 – K 5

C 49 – M 93 – Y 87

C 75 – M 44

C 45 – Y 100

12

Advice

we can make a change, actually by buying eggs from chickens that lead a happy life, and also by not accepting eggs with a bad code in (company) restaurants.

Nopoison My most important advice in growing herbs (and vegetables) is that you shouldn’t use poison – even not when the packaging says it’s “biological”. First and foremost because you will take in the poison yourself as well, but an equally important reason is that you will destroy the fragile balance of your garden with it. When you use slug pellets, a hedgehog or toad that eats the slug will take in the poison as well, often leading to death. This way, things will go from bad to worse. In the end you would have to use pellets or pest control products on a regular basis, even though the problem won’t be solved. Recognize any of this?

Howtobalanceyourgarden Leave your garden and its bullies be for a while. It will take up to three years until balance is restored. I guarantee that you won’t suffer from any plagues anymore. Of course there are lice or slugs in my own garden from time to time, but it rarely comes down to a true plague. Instead of fighting nature, you can better work with it; it will save you a lot of energy and money, and you will be healthier.

Paradise Turn your garden into a paradise for hedgehogs and toads by providing them with hiding spots and water. They will feast from the slugs that enjoy your basil seedlings so much! And did you know you can use the larvae of ladybugs or lacewings to effectively fight lice? In spring time, when there are a lot of juicy seedlings, I go out at night with my flashlight to search for slugs, that I catch and then put in a public lawn. But slugs have natural enemies as well, that can easily be put to work when you suffer from these greedy-guts excessively. You can order these natural enemies easily via the internet; for more information, you can take a look at www.biocontrole.nl.

Weeds In my garden, weeds can grow as they please. I let comfrey, hemp weed and stinging-nettle simply grow and bloom, so the insects can benefit from them. Make sure you have a large variety of flowers and plants* that attract insects; flowers and insects need each other in orderto survive. This will also attract birds, who in their turn are essential to a good balance.

Share And last but not least: accept that 20% of your crops will be nibbled by other creatures in your garden. It’s part of the deal. You are in fact not the owner of your garden – you’re but one of its guests, the one that also takes care of it by chance. If you look at it this way, there’s still a large part of the prize left just for you. *earlybloomingplantslikesnowdrops,winteraconiteandlungwortattractbees,justlikecomfrey, catnip,borage,verbenavervain,coneflowerandknotgrass;alsotrymakingherbcornerswithrosemary, lavender,marjoram,thymeandfennel.

My tips for cooking & gardeningI’ve been cooking by heart my whole life. That means I prefer not using recipes, measuring cups, measuring spoons and kitchen timers. It also means that I continually taste the food throughout the cooking process. From the moment I’m chopping or cutting up herbs or vegetables, I taste; because only when you taste what you’re preparing or creating, you can fine-tune your flavours perfectly.

When you’re used to cooking by heart, it’s not easy to describe your dishes in recipes. It feels a bit limiting, and the required quantities remain but an estimation of what is necessary. Because for fruit and vegetables, unlike for instance meat, it is quite difficult to prescribe a certain amount. One eggplant is different from the other, because it is bigger, or contains more fluid, and the parsley that grows on your balcony may taste far more intense than my parsley that grows in the open ground. My advice therefore is to use the recipes in this book as a guidance rather thana fact sheet. Read the whole recipe before you start to prepare your dish, and then proceed to find the ingredients. If something is missing from your supplies or if you can’t find a certain ingredient in the store, think of what might be a good alternative and make your own culinary journey through the wondrous world of tastes! You don’t have to be a dyed-in-the-wool chef to cook like this. It makes cooking so much more adventurous!

Vegetarian? In the Green Delicious kitchen, vegetables and herbs play the leading part. The recipes are without meat or fish, but do contain dairy products such as cheese. What some people do not know, is that most cheeses aren’t strictly vegetarian, because they are made with rennet – which is made from the rennet-stomach of dead calfs. That is why I prefer to use vegetarian cheeses. A convenient list of vegetarian cheeses and their selling points can be found on www.vegatopia.com and www.vegetariers.nl.

Goodingredients In the vegetable and herb kitchen, it is important to work with ingredients of good quality. The dishes are often pure and simple, which is why inferior tastes tend to stand out more. Make sure you’re using a nice olive oil and that you have a small collection of tasty vinegars on stock, such as champagne vinegar or fig balsamic, mixtures that really can give a salad a surprising allure. For my special vinegars I like to visit Oil & Vinegar, but I’ve come across some nice discoveries on holidays as well.

Happyeggs In recipes in which eggs are used, it says that you need “eggs from happy chickens”. These are eggs with the egg code 0 or 1. You can find this code on each egg (and on the box you can find the EKO quality label as well). Don’t be misled by the term “free-range egg” or “full grain egg”, because these often come from chickens that never get to go outside and have very limited elbowroom – often not more than one and a half A4 sheet. This is very sad! But as consumers,

15

C 45

M 65 – Y 100

M 80 – Y 40 – K 5

C 49 – M 93 – Y 87

C 75 – M 44

C 45 – Y 100

History

The quote of Dutch poet J.W.F. Werumeus Buning adorns one of the first pages of this book for a reason: “Herbs are a blessing to mankind; the belong to the world of little things that are immortal.”

Herbs have been used for as long as people can remember: for our health, as a perfume, to evoke love (or to extinguish it), for superstition reasons and to odour and colour our food. The culinary use of herbs in present time is in no way comparable to how it used to be in some periods in history. The ancient Chinese, Egyptians, Greeks and Romans accomplished culinary wonders with the use of herbs and were able to transform simple dishes to sublime tasting experiences.

After the fall of the Roman Empire, Europe got into decline and a lot of the old knowledge about herbs was lost. It wasn’t until the influence of Christianity before another organized civilisation came into existence. Old texts on herbs were saved in monasteries and herb gardens were created in the walled courtyards, though the monks were picking wild herbs (outside of the courtyard walls) as well. One woman who played a crucial part in the rediscovery of the power of herbs, was Hildegard von Bingen (1098-1179), a mystic and multi-talent from the Dark Middle Ages, who composed, painted and wrote books about health care, healthy foods and herbs. The so-called “Hildegard kitchen” remains a standard, namely in Germany and the Alp countries, until this very day.

After the Industrial Revolution, people lost interest for the use of fresh herbs in the kitchen. Ready-to-serve dinners lived their high days in the twentieth century, and the culinary low-point was reached in the Eighties with the rise of dried herbs in little jars. Nowadays, you can find fresh and special herbs like lemon verbena, Chinese chives and many varieties of mint in your garden centre. A rise in awareness for biological and healthy foods put the use of fresh herbs on the map once again. This is a very positive development, in which this book hopes to play its modest part.

About ‘immortal herbs’

15

C 45

M 65 – Y 100

M 80 – Y 40 – K 5

C 49 – M 93 – Y 87

C 75 – M 44

C 45 – Y 100

History

The quote of Dutch poet J.W.F. Werumeus Buning adorns one of the first pages of this book for a reason: “Herbs are a blessing to mankind; the belong to the world of little things that are immortal.”

Herbs have been used for as long as people can remember: for our health, as a perfume, to evoke love (or to extinguish it), for superstition reasons and to odour and colour our food. The culinary use of herbs in present time is in no way comparable to how it used to be in some periods in history. The ancient Chinese, Egyptians, Greeks and Romans accomplished culinary wonders with the use of herbs and were able to transform simple dishes to sublime tasting experiences.

After the fall of the Roman Empire, Europe got into decline and a lot of the old knowledge about herbs was lost. It wasn’t until the influence of Christianity before another organized civilisation came into existence. Old texts on herbs were saved in monasteries and herb gardens were created in the walled courtyards, though the monks were picking wild herbs (outside of the courtyard walls) as well. One woman who played a crucial part in the rediscovery of the power of herbs, was Hildegard von Bingen (1098-1179), a mystic and multi-talent from the Dark Middle Ages, who composed, painted and wrote books about health care, healthy foods and herbs. The so-called “Hildegard kitchen” remains a standard, namely in Germany and the Alp countries, until this very day.

After the Industrial Revolution, people lost interest for the use of fresh herbs in the kitchen. Ready-to-serve dinners lived their high days in the twentieth century, and the culinary low-point was reached in the Eighties with the rise of dried herbs in little jars. Nowadays, you can find fresh and special herbs like lemon verbena, Chinese chives and many varieties of mint in your garden centre. A rise in awareness for biological and healthy foods put the use of fresh herbs on the map once again. This is a very positive development, in which this book hopes to play its modest part.

About ‘immortal herbs’

Spring & Summer

C 45

M 65 – Y 100

M 80 – Y 40 – K 5

C 49 – M 93 – Y 87

C 75 – M 44

C 45 – Y 100

17

Am leuchtenden Sommermorgen geh ich im Garten herum. Es flüstern und sprechen die Blumen, Ich aber, ich wandle stumm.

Heinrich Heine

Spring & Summer

C 45

M 65 – Y 100

M 80 – Y 40 – K 5

C 49 – M 93 – Y 87

C 75 – M 44

C 45 – Y 100

17

Am leuchtenden Sommermorgen geh ich im Garten herum. Es flüstern und sprechen die Blumen, Ich aber, ich wandle stumm.

Heinrich Heine

C 45

M 65 – Y 100

M 80 – Y 40 – K 5

C 49 – M 93 – Y 87

C 75 – M 44

C 45 – Y 100

C 45

M 65 – Y 100

M 80 – Y 40 – K 5

C 49 – M 93 – Y 87

C 75 – M 44

C 45 – Y 100

C 45

M 65 – Y 100

M 80 – Y 40 – K 5

C 49 – M 93 – Y 87

C 75 – M 44

C 45 – Y 100

C 45

M 65 – Y 100

M 80 – Y 40 – K 5

C 49 – M 93 – Y 87

C 75 – M 44

C 45 – Y 100

C 45

M 65 – Y 100

M 80 – Y 40 – K 5

C 49 – M 93 – Y 87

C 75 – M 44

C 45 – Y 100

C 45

M 65 – Y 100

M 80 – Y 40 – K 5

C 49 – M 93 – Y 87

C 75 – M 44

C 45 – Y 100

C 45

M 65 – Y 100

M 80 – Y 40 – K 5

C 49 – M 93 – Y 87

C 75 – M 44

C 45 – Y 100

C 45

M 65 – Y 100

M 80 – Y 40 – K 5

C 49 – M 93 – Y 87

C 75 – M 44

C 45 – Y 100

C 45

M 65 – Y 100

M 80 – Y 40 – K 5

C 49 – M 93 – Y 87

C 75 – M 44

C 45 – Y 100

C 45

M 65 – Y 100

M 80 – Y 40 – K 5

C 49 – M 93 – Y 87

C 75 – M 44

C 45 – Y 100

C 45

M 65 – Y 100

M 80 – Y 40 – K 5

C 49 – M 93 – Y 87

C 75 – M 44

C 45 – Y 100

C 45

M 65 – Y 100

M 80 – Y 40 – K 5

C 49 – M 93 – Y 87

C 75 – M 44

C 45 – Y 100

Aloysia triphylla

Lemon verbena is my favourite herb. It’s a gracious plant with the strongest lemon aroma in the herb world. You can prepare all sorts of lovely things with it, both sweet and savoury dishes. Lemon verbena originates from South Africa. The Spaniards didn’t bring the plant to Europe until the 17th century. The plant belongs to the verbena family (Verbenaceae) and is thus related to the wild growing verbena vervain (Verbena officinalis).

cultivation In warmer areas, the plant can be cultivated in the open ground. In general, it’s too cold for thatin our Low Countries, unless you have a greenhouse. The plant can reach a height of up to 3 meters that way! Lemon verbena needs a sheltered and warm spot in the garden or on the balcony. Make sure you use good permeable ground that you keep moist at all times.

Shooting The herb is for sale in spring time at garden centres, cultivators and (biological) markets. Shooting it yourself is better than sowing it. This is very easy: take some young shoots of your plant in summer time and directly put them into well heated shooting ground.

Overwintering If you don’t have a greenhouse, you can cultivate the herb in pots you put inside during winter time. This can just as easy be a dark place in a garage or basement. The plant will drop its leaves. Don’t throw these out, but dry them on a newspaper and preserve them in glass jars on a cool, dark place. You can use them to make tea for years to come: it’s not only delicious, but also has a positive influence on your intestines and your state of mind!

Lemon verbena doesn’t break until late spring, so make sure don’t throw the plant out because you think it’s dead. After Ice Saints, in mid May, put the plant outside again and trim it. Leave 4 cm of the old wood. Lemon verbena blooms lilac in summer time and grows edible flowers on the new, young wood.

47

Spring & Summer

C 45

M 65 – Y 100

M 80 – Y 40 – K 5

C 49 – M 93 – Y 87

C 75 – M 44

C 45 – Y 100

C 100 – M 35 – Y 100 – K 30

Lemon verbena

Aloysia triphylla

Lemon verbena is my favourite herb. It’s a gracious plant with the strongest lemon aroma in the herb world. You can prepare all sorts of lovely things with it, both sweet and savoury dishes. Lemon verbena originates from South Africa. The Spaniards didn’t bring the plant to Europe until the 17th century. The plant belongs to the verbena family (Verbenaceae) and is thus related to the wild growing verbena vervain (Verbena officinalis).

cultivation In warmer areas, the plant can be cultivated in the open ground. In general, it’s too cold for thatin our Low Countries, unless you have a greenhouse. The plant can reach a height of up to 3 meters that way! Lemon verbena needs a sheltered and warm spot in the garden or on the balcony. Make sure you use good permeable ground that you keep moist at all times.

Shooting The herb is for sale in spring time at garden centres, cultivators and (biological) markets. Shooting it yourself is better than sowing it. This is very easy: take some young shoots of your plant in summer time and directly put them into well heated shooting ground.

Overwintering If you don’t have a greenhouse, you can cultivate the herb in pots you put inside during winter time. This can just as easy be a dark place in a garage or basement. The plant will drop its leaves. Don’t throw these out, but dry them on a newspaper and preserve them in glass jars on a cool, dark place. You can use them to make tea for years to come: it’s not only delicious, but also has a positive influence on your intestines and your state of mind!

Lemon verbena doesn’t break until late spring, so make sure don’t throw the plant out because you think it’s dead. After Ice Saints, in mid May, put the plant outside again and trim it. Leave 4 cm of the old wood. Lemon verbena blooms lilac in summer time and grows edible flowers on the new, young wood.

47

Spring & Summer

C 45

M 65 – Y 100

M 80 – Y 40 – K 5

C 49 – M 93 – Y 87

C 75 – M 44

C 45 – Y 100

C 100 – M 35 – Y 100 – K 30

Lemon verbena

48

Main course for two persons

Snijd de ui in dunne ringen en smelt de roomboter in een pan met dikke bodem. Fruit de ui tot die zacht is en blus met de witte wijn. Laat verdampen en voeg de room toe. Hak het blad van de citroenverbena fijn en voeg toe aan de roomsaus. Laat de saus ca. 7 minuten inkoken. Giet daarna door een zeef en houd de saus warm. Kook intussen de pasta beetgaar volgens de gebruiksaan-

wijzing op het pak. Laat in een vergiet uitlekken. Meng de pasta met de roomsaus en dien direct op, met nog

wat fijngehakt citroenverbenablad erover.

What do you need?

250 grams fresh pasta, i.e. tagliatella a couple of lemon verbena

twigs 30 grams butter 1 onion 100 ml dry white wine 100 ml cream

If you close your eyes when tasting this recipe, you would think you were in Italy. Beneath a sunshade, sitting on a sunlit terrace, with the sounds of the ocean coming in from far away and the intoxicating smells of the herbs that stand in terracotta pots on the brick wall beside you.

Pasta with creamy lemon sauce

Spring & Summer

C 45

M 65 – Y 100

M 80 – Y 40 – K 5

C 49 – M 93 – Y 87

C 75 – M 44

C 45 – Y 100

48

Main course for two persons

Snijd de ui in dunne ringen en smelt de roomboter in een pan met dikke bodem. Fruit de ui tot die zacht is en blus met de witte wijn. Laat verdampen en voeg de room toe. Hak het blad van de citroenverbena fijn en voeg toe aan de roomsaus. Laat de saus ca. 7 minuten inkoken. Giet daarna door een zeef en houd de saus warm. Kook intussen de pasta beetgaar volgens de gebruiksaan-

wijzing op het pak. Laat in een vergiet uitlekken. Meng de pasta met de roomsaus en dien direct op, met nog

wat fijngehakt citroenverbenablad erover.

What do you need?

250 grams fresh pasta, i.e. tagliatella a couple of lemon verbena

twigs 30 grams butter 1 onion 100 ml dry white wine 100 ml cream

If you close your eyes when tasting this recipe, you would think you were in Italy. Beneath a sunshade, sitting on a sunlit terrace, with the sounds of the ocean coming in from far away and the intoxicating smells of the herbs that stand in terracotta pots on the brick wall beside you.

Pasta with creamy lemon sauce

Spring & Summer

C 45

M 65 – Y 100

M 80 – Y 40 – K 5

C 49 – M 93 – Y 87

C 75 – M 44

C 45 – Y 100

For two pastries – lunch, starter or light main course

Verwarm de oven voor tot 180 °C. Snijd de courgette in dobbel-steentjes. Verhit in een koekenpan een eetlepel olijfolie en bak de courgette daarin goudbruin. Knijp de knoflookteen uit en bak kort mee. Zet apart. Vet de vormpjes in met wat roomboter. Leg de 3 ontdooide

bladerdeegplakjes op elkaar en rol op een met bloem bestoven oppervlak uit tot een dunne lap waar de 2 vormpjes (met op-staande rand) in passen. Snijd het deeg uit en bekleed de vormpjes ermee. Prik met een vork gaatjes in de bodem. Klop de eieren los met de roomkaas. Haal de blaadjes van het

takje citroenverbena en hak ze fijn. Meng met de courgette, het bieslook en de geraspte kaas en voeg toe aan het roomkaas-mengsel. Breng op smaak met wat zout en versgeraspte peper. Vul de vormpjes met het courgettemengsel en bak 20 minuten

in de oven. Laat 10 minuten afkoelen voor het serveren.

What do you need?

2 pastry tins Ø 15-20 cm

3 slices puff paste 1 big or 2 small zucchinis a couple of lemon verbena

twigs 3 tablespoons chives 65 grams soft cream cheese 2 happy chicken eggs 2 tablespoons grated old

cheese 1 garlic clove

Pastry with zucchini & lemon verbenaLemon verbena and zucchini combine so wonderfully that I make all sorts of things with it. These cheerful pastries for instance, to serve with a nice big green salad.

Spring & Summer

C 45

M 65 – Y 100

M 80 – Y 40 – K 5

C 49 – M 93 – Y 87

C 75 – M 44

C 45 – Y 100

51

For two pastries – lunch, starter or light main course

Verwarm de oven voor tot 180 °C. Snijd de courgette in dobbel-steentjes. Verhit in een koekenpan een eetlepel olijfolie en bak de courgette daarin goudbruin. Knijp de knoflookteen uit en bak kort mee. Zet apart. Vet de vormpjes in met wat roomboter. Leg de 3 ontdooide

bladerdeegplakjes op elkaar en rol op een met bloem bestoven oppervlak uit tot een dunne lap waar de 2 vormpjes (met op-staande rand) in passen. Snijd het deeg uit en bekleed de vormpjes ermee. Prik met een vork gaatjes in de bodem. Klop de eieren los met de roomkaas. Haal de blaadjes van het

takje citroenverbena en hak ze fijn. Meng met de courgette, het bieslook en de geraspte kaas en voeg toe aan het roomkaas-mengsel. Breng op smaak met wat zout en versgeraspte peper. Vul de vormpjes met het courgettemengsel en bak 20 minuten

in de oven. Laat 10 minuten afkoelen voor het serveren.

What do you need?

2 pastry tins Ø 15-20 cm

3 slices puff paste 1 big or 2 small zucchinis a couple of lemon verbena

twigs 3 tablespoons chives 65 grams soft cream cheese 2 happy chicken eggs 2 tablespoons grated old

cheese 1 garlic clove

Pastry with zucchini & lemon verbenaLemon verbena and zucchini combine so wonderfully that I make all sorts of things with it. These cheerful pastries for instance, to serve with a nice big green salad.

Spring & Summer

C 45

M 65 – Y 100

M 80 – Y 40 – K 5

C 49 – M 93 – Y 87

C 75 – M 44

C 45 – Y 100

51

52

For ca. 6 bars

Verwarm de oven voor op 180 °C. Snijd de noten, pitten, gedroogde vruchten en blaadjes citroen-

verbena in kleine stukjes. Meng met de havervlokken erbij door elkaar. Klop het eiwit met de suiker heel even (niet te stijf!) en meng door het fruitnotenmengsel zodat alles bedekt is met ei. Spreid op een met bakpapier beklede ovenplaat in een vierkant

en bak in ca. 20 minuten onder het midden van je oven gaar. Laten afkoelen voor je het snijdt.

What do you need?

125 grams mixed nuts, unroasted and unsalted (cashews, almonds, pecans, walnuts, hazelnuts) 25 grams sunflower seeds 125 grams dries apricots, plums

and figs 25 grams oat flakes 50 grams sugar 1 happy chicken egg white ca. 20 lemon verbena leaves

Research has shown that nuts make you happy. But they should be unroasted and unsalted. You can eat them just like that or use them to make something nice. In this recipe, they are combined in bars with all sorts of healthy things and fresh lemon verbena: they guarantee a very pure, healthy and yummy energy boost!

Spring & Summer

C 45

M 65 – Y 100

M 80 – Y 40 – K 5

C 49 – M 93 – Y 87

C 75 – M 44

C 45 – Y 100

Muesli bars with lemon verbena

52

For ca. 6 bars

Verwarm de oven voor op 180 °C. Snijd de noten, pitten, gedroogde vruchten en blaadjes citroen-

verbena in kleine stukjes. Meng met de havervlokken erbij door elkaar. Klop het eiwit met de suiker heel even (niet te stijf!) en meng door het fruitnotenmengsel zodat alles bedekt is met ei. Spreid op een met bakpapier beklede ovenplaat in een vierkant

en bak in ca. 20 minuten onder het midden van je oven gaar. Laten afkoelen voor je het snijdt.

What do you need?

125 grams mixed nuts, unroasted and unsalted (cashews, almonds, pecans, walnuts, hazelnuts) 25 grams sunflower seeds 125 grams dries apricots, plums

and figs 25 grams oat flakes 50 grams sugar 1 happy chicken egg white ca. 20 lemon verbena leaves

Research has shown that nuts make you happy. But they should be unroasted and unsalted. You can eat them just like that or use them to make something nice. In this recipe, they are combined in bars with all sorts of healthy things and fresh lemon verbena: they guarantee a very pure, healthy and yummy energy boost!

Spring & Summer

C 45

M 65 – Y 100

M 80 – Y 40 – K 5

C 49 – M 93 – Y 87

C 75 – M 44

C 45 – Y 100

Muesli bars with lemon verbena

Delicious autumn! My very soul is wedded to it, and if I were a bird I would fly about the earth seeking the successive autumns.

George Elliot

C 45

M 65 – Y 100

M 80 – Y 40 – K 5

C 49 – M 93 – Y 87

C 75 – M 44

C 45 – Y 100

89

Fall & Winter

Delicious autumn! My very soul is wedded to it, and if I were a bird I would fly about the earth seeking the successive autumns.

George Elliot

C 45

M 65 – Y 100

M 80 – Y 40 – K 5

C 49 – M 93 – Y 87

C 75 – M 44

C 45 – Y 100

89

Fall & Winter

C 45

M 65 – Y 100

M 80 – Y 40 – K 5

C 49 – M 93 – Y 87

C 75 – M 44

C 45 – Y 100

C 45

M 65 – Y 100

M 80 – Y 40 – K 5

C 49 – M 93 – Y 87

C 75 – M 44

C 45 – Y 100

C 45

M 65 – Y 100

M 80 – Y 40 – K 5

C 49 – M 93 – Y 87

C 75 – M 44

C 45 – Y 100

C 45

M 65 – Y 100

M 80 – Y 40 – K 5

C 49 – M 93 – Y 87

C 75 – M 44

C 45 – Y 100

Every gardener knows that under the cloak of winter lies a miracle… a seed waiting to sprout, a bulb opening to the light, a bud straining to unfurl. And the anticipation nurtures our dream.

Barbara Winkler

C 45

M 65 – Y 100

M 80 – Y 40 – K 5

C 49 – M 93 – Y 87

C 75 – M 44

C 45 – Y 100

Every gardener knows that under the cloak of winter lies a miracle… a seed waiting to sprout, a bulb opening to the light, a bud straining to unfurl. And the anticipation nurtures our dream.

Barbara Winkler

C 45

M 65 – Y 100

M 80 – Y 40 – K 5

C 49 – M 93 – Y 87

C 75 – M 44

C 45 – Y 100

C 45

M 65 – Y 100

M 80 – Y 40 – K 5

C 49 – M 93 – Y 87

C 75 – M 44

C 45 – Y 100

C 45

M 65 – Y 100

M 80 – Y 40 – K 5

C 49 – M 93 – Y 87

C 75 – M 44

C 45 – Y 100

Thymus spp. Fall & Winter

I can’t imagine the vegetable kitchen without thyme. I admit, picking its tiny leaves may ask some patience, but the tastes of your dishes become so rich and subtle from the use of thyme, that you are very willing to go through this effort. Werumeus Buning, author and poet, articulated his (and my) love for this herb very precisely: “A single leaf of thyme, rubbed between the fingers, no need for more than just a splinter, smells like a silent, warm world.”

culinaryhistoryThyme is inextricably linked to honey. Ancient Roman writers Vergil and Plinius advised their readers to plant thyme next to their beehives. That way, the bees were attracted by the colourful and fragrant flowers of the herb, and ensured the most aromatic and rich harvest. To fight vermin, beekeepers fumigated their beehives with thyme before the beginning of winter (because of its disinfecting qualities).

usageThe leaves of thyme are rich in essential oil and can be cooked in dishes without losing any of their aroma. Thyme leaves contain the most flavour right before bloom. Thyme combines well with just about any vegetable, throughout the year: beets, Jerusalem artichokes, cabbage, endive, parsnip, onion, garlic, leek, pumpkin, zucchini, eggplant, tomato, bell pepper, potato, beans… But thyme can create complex and subtle aromas in combination with other herbs as well. The French use it in their bouquet garni with laurel and parsley, and use it to season their soups and stews. Try and put a twig of thyme in with your fresh mint tea – an extraordinary alternative! Thyme can also be used in bread and scones; furthermore, you can use some old bread, garlic and thyme to make your own home made salad croutons. Thyme with goat cheese and honey is a classic combination. And you can cure a hangover with your own brew of thyme: infuse a twig of the herb in boiled water and put in some honey and a pinch of salt. Leave out the salt and this wonder drug can be used for a sore throat!

cultivationThyme is an ideal herb to grow on balconies and in small gardens, as a border plant or creeping plant, for instance between stones.

Sowing Only wild and real rhyme are good for sowing (see varieties). You can sow thyme in early spring in sow and shooting ground in a heated glass box in your window-sill. Thyme needs sun

C 45

M 65 – Y 100

M 80 – Y 40 – K 5

C 49 – M 93 – Y 87

C 75 – M 44

C 45 – Y 100

C 100 – M 35 – Y 100 – K 30Thyme

131

Thymus spp. Fall & Winter

I can’t imagine the vegetable kitchen without thyme. I admit, picking its tiny leaves may ask some patience, but the tastes of your dishes become so rich and subtle from the use of thyme, that you are very willing to go through this effort. Werumeus Buning, author and poet, articulated his (and my) love for this herb very precisely: “A single leaf of thyme, rubbed between the fingers, no need for more than just a splinter, smells like a silent, warm world.”

culinaryhistoryThyme is inextricably linked to honey. Ancient Roman writers Vergil and Plinius advised their readers to plant thyme next to their beehives. That way, the bees were attracted by the colourful and fragrant flowers of the herb, and ensured the most aromatic and rich harvest. To fight vermin, beekeepers fumigated their beehives with thyme before the beginning of winter (because of its disinfecting qualities).

usageThe leaves of thyme are rich in essential oil and can be cooked in dishes without losing any of their aroma. Thyme leaves contain the most flavour right before bloom. Thyme combines well with just about any vegetable, throughout the year: beets, Jerusalem artichokes, cabbage, endive, parsnip, onion, garlic, leek, pumpkin, zucchini, eggplant, tomato, bell pepper, potato, beans… But thyme can create complex and subtle aromas in combination with other herbs as well. The French use it in their bouquet garni with laurel and parsley, and use it to season their soups and stews. Try and put a twig of thyme in with your fresh mint tea – an extraordinary alternative! Thyme can also be used in bread and scones; furthermore, you can use some old bread, garlic and thyme to make your own home made salad croutons. Thyme with goat cheese and honey is a classic combination. And you can cure a hangover with your own brew of thyme: infuse a twig of the herb in boiled water and put in some honey and a pinch of salt. Leave out the salt and this wonder drug can be used for a sore throat!

cultivationThyme is an ideal herb to grow on balconies and in small gardens, as a border plant or creeping plant, for instance between stones.

Sowing Only wild and real rhyme are good for sowing (see varieties). You can sow thyme in early spring in sow and shooting ground in a heated glass box in your window-sill. Thyme needs sun

C 45

M 65 – Y 100

M 80 – Y 40 – K 5

C 49 – M 93 – Y 87

C 75 – M 44

C 45 – Y 100

C 100 – M 35 – Y 100 – K 30Thyme

131

132

to grow, so make sure you don’t cover the seeds. Don’t water them too often. You can also put them straight into the open ground: starting from mid May, when there is no more chance of frost and the temperature is rising. Possibly mix the delicate seeds with some sand, so you can see where you’re sowing. Leave a space of 20 cm between the plants.

Habitat You will get the most culinary profit from thyme if you plant it in oligotrophic, permeable ground: that way, the leaves will taste the most aromatic. Thyme is a true sun worship-per. Preferably don’t water thyme that’s planted outside – only if it’s really necessary and the leaves are beginning to lose colour because of the dry spell. Thyme should be placed dry in winter time.

Bloom Thyme blooms in all sorts of colours, from white to pink to purple. Remove the flowers from the stems and use them to decorate soups, roasted vegetables and caramelised onions, or mix them with chives and parsley into a herb butter. Trim the plant after bloom in order to stimulate new leaf growth.

varietiesThymes belongs to the mint or deadnettle family (LabiataeofLamiaceae), just like sage, mint, basil and rosemary. There are hundreds of sorts of thyme, but for culinary usage regular or real thyme (Thymusvulgaris) and lemon thyme (Thymuscitriodorus) are the most important varieties.

InthewildWild (or small) thyme (Thymusserpyllum) has a stronger taste than regular thyme. This herb used to grow in the wild in the Low Countries, but nowadays wild thyme is rare in the Netherlands and has almost disappeared completely in Flanders. Wild thyme is high on the red list in both countries (on which plant varieties that are almost extinct or very vulnerable are listed).

Cultivatingfromseed Only wild and real thyme can be cultivated from seed. Choose German winter thyme fro this, because it is well equipped for winter. This goes for Orange scented as well – which doesn’t taste like orange by the way, as its name implies, but like lemon!

Atcultivatorsyoucanfindspecialvarieties (to be increased in number through shooting), amongst which are true culinary must-haves: DooneValley smells and tastes like lemon, has golden green leaves, blooms purple in summer

time and with a height of 8 cm works well as creeping thyme. SilverQueenlemonthyme grows up to 30 cm, has beautiful silver grey leaves and blooms pink

in summer time. Fragantissimus or Orangebalsam is orange thyme, which you can use in sweet recipes and

to make a divine tea. Herba-barona or carawaythyme is a creeping variety as well, that grows up to just 2 cm and

blooms dark pink in summer time. Its taste combines wonderfully with cucumber, potatoes and cabbage.

Thyme

Shooting In spring time, grown thyme should be trimmed to keep the crops healthy and in shape. This will give you shoots to multiply your favourite varieties with. You can do this in the same way as for rosemary (page 160). Don’t plant the young plants until the following year in the open ground.

C 45

M 65 – Y 100

M 80 – Y 40 – K 5

C 49 – M 93 – Y 87

C 75 – M 44

C 45 – Y 100

132

to grow, so make sure you don’t cover the seeds. Don’t water them too often. You can also put them straight into the open ground: starting from mid May, when there is no more chance of frost and the temperature is rising. Possibly mix the delicate seeds with some sand, so you can see where you’re sowing. Leave a space of 20 cm between the plants.

Habitat You will get the most culinary profit from thyme if you plant it in oligotrophic, permeable ground: that way, the leaves will taste the most aromatic. Thyme is a true sun worship-per. Preferably don’t water thyme that’s planted outside – only if it’s really necessary and the leaves are beginning to lose colour because of the dry spell. Thyme should be placed dry in winter time.

Bloom Thyme blooms in all sorts of colours, from white to pink to purple. Remove the flowers from the stems and use them to decorate soups, roasted vegetables and caramelised onions, or mix them with chives and parsley into a herb butter. Trim the plant after bloom in order to stimulate new leaf growth.

varietiesThymes belongs to the mint or deadnettle family (LabiataeofLamiaceae), just like sage, mint, basil and rosemary. There are hundreds of sorts of thyme, but for culinary usage regular or real thyme (Thymusvulgaris) and lemon thyme (Thymuscitriodorus) are the most important varieties.

InthewildWild (or small) thyme (Thymusserpyllum) has a stronger taste than regular thyme. This herb used to grow in the wild in the Low Countries, but nowadays wild thyme is rare in the Netherlands and has almost disappeared completely in Flanders. Wild thyme is high on the red list in both countries (on which plant varieties that are almost extinct or very vulnerable are listed).

Cultivatingfromseed Only wild and real thyme can be cultivated from seed. Choose German winter thyme fro this, because it is well equipped for winter. This goes for Orange scented as well – which doesn’t taste like orange by the way, as its name implies, but like lemon!

Atcultivatorsyoucanfindspecialvarieties (to be increased in number through shooting), amongst which are true culinary must-haves: DooneValley smells and tastes like lemon, has golden green leaves, blooms purple in summer

time and with a height of 8 cm works well as creeping thyme. SilverQueenlemonthyme grows up to 30 cm, has beautiful silver grey leaves and blooms pink

in summer time. Fragantissimus or Orangebalsam is orange thyme, which you can use in sweet recipes and

to make a divine tea. Herba-barona or carawaythyme is a creeping variety as well, that grows up to just 2 cm and

blooms dark pink in summer time. Its taste combines wonderfully with cucumber, potatoes and cabbage.

Thyme

Shooting In spring time, grown thyme should be trimmed to keep the crops healthy and in shape. This will give you shoots to multiply your favourite varieties with. You can do this in the same way as for rosemary (page 160). Don’t plant the young plants until the following year in the open ground.

C 45

M 65 – Y 100

M 80 – Y 40 – K 5

C 49 – M 93 – Y 87

C 75 – M 44

C 45 – Y 100

Starter for 4 to 6 persons Fall & Winter

134

C 45

M 65 – Y 100

M 80 – Y 40 – K 5

C 49 – M 93 – Y 87

C 75 – M 44

C 45 – Y 100

Maak de spruitjes schoon en kook ze ca. 3 minuten lang, tot ze zacht maar nog wel knapperig zijn. Giet af en zet apart. Verwarm de oven voor tot 200 graden. Pers de tenen knoflook

uit in de olijfolie en rits de blaadjes van de takjes tijm. Meng met de olijfolie en breng op smaak met wat zout en veel versgemalen zwarte peper. Giet over de spruitjes en laat even staan. Verwijder de stronk van de rodekool, snijd het blad julienne.

Kook de rodekool kort, ca. 3 minuten, en giet af. Spreid de spruitjes uit op een met bakpapier beklede bakplaat en zet 6 minuten onder de grill of roosterstand in de oven. Laat de roomboter in een koekenpan smelten, rasp intussen

de appel. Fruit de appelrasp in de boter, voeg de rodekool toe en laat ca. 3 minuten op middelhoog vuur bakken. Giet vervolgens de appelsap erbij en laat 12 minuten op laag vuur koken. Daarna al roerende op hoog vuur nog ca. 4 minuten laten koken, tot het sap is verdampt. Maak de saus: meng de yoghurt met de tahin en breng op

smaak met veel versgemalen zwarte peper en een snuf zout. Leg een toef rodekool op een bord en verdeel daar de spruitjes

en de tahinsaus over. Maak af met wat takjes tijm.

What do you need?

350 grams small Brussels sprouts 1/2 red cabbage 1 apple 200 ml troubled apple juice 30 grams butter 50 ml olive oil 2 garlic cloves a couple of thyme twigs 125 ml yoghurt 1,5 tablespoon tahin

Autumn salad of sweet& bitter cabbageIf your children don’t like Brussels sprouts, you might try this recipe: the sweet in the red cabbage nicely balances out the bitter of the sprouts.

Starter for 4 to 6 persons Fall & Winter

134

C 45

M 65 – Y 100

M 80 – Y 40 – K 5

C 49 – M 93 – Y 87

C 75 – M 44

C 45 – Y 100

Maak de spruitjes schoon en kook ze ca. 3 minuten lang, tot ze zacht maar nog wel knapperig zijn. Giet af en zet apart. Verwarm de oven voor tot 200 graden. Pers de tenen knoflook

uit in de olijfolie en rits de blaadjes van de takjes tijm. Meng met de olijfolie en breng op smaak met wat zout en veel versgemalen zwarte peper. Giet over de spruitjes en laat even staan. Verwijder de stronk van de rodekool, snijd het blad julienne.

Kook de rodekool kort, ca. 3 minuten, en giet af. Spreid de spruitjes uit op een met bakpapier beklede bakplaat en zet 6 minuten onder de grill of roosterstand in de oven. Laat de roomboter in een koekenpan smelten, rasp intussen

de appel. Fruit de appelrasp in de boter, voeg de rodekool toe en laat ca. 3 minuten op middelhoog vuur bakken. Giet vervolgens de appelsap erbij en laat 12 minuten op laag vuur koken. Daarna al roerende op hoog vuur nog ca. 4 minuten laten koken, tot het sap is verdampt. Maak de saus: meng de yoghurt met de tahin en breng op

smaak met veel versgemalen zwarte peper en een snuf zout. Leg een toef rodekool op een bord en verdeel daar de spruitjes

en de tahinsaus over. Maak af met wat takjes tijm.

What do you need?

350 grams small Brussels sprouts 1/2 red cabbage 1 apple 200 ml troubled apple juice 30 grams butter 50 ml olive oil 2 garlic cloves a couple of thyme twigs 125 ml yoghurt 1,5 tablespoon tahin

Autumn salad of sweet& bitter cabbageIf your children don’t like Brussels sprouts, you might try this recipe: the sweet in the red cabbage nicely balances out the bitter of the sprouts.

Main course for 3 to 4 persons Fall & Winter

C 45

M 65 – Y 100

M 80 – Y 40 – K 5

C 49 – M 93 – Y 87

C 75 – M 44

C 45 – Y 100

137

Verwarm de oven voor tot 180 graden. Halveer een knoflook-teen en wrijf er een ovenschaal mee in. Snijd daarna in kleine stukjes. Vet vervolgens de schaal dik in met de roomboter. Maak de aardperen goed schoon met een borstel en water

(schillen is niet nodig). Snijd in dunne plakjes en doe in een grote kom. Meng de helft van de tijmblaadjes en de in stukjes gesneden knoflookteen door de aardperen. Meng met een garde de room met de crème fraîche en voeg er

de rest van de tijmblaadjes, 1,5 theelepel zout, veel peper en versgeraspte nootmuskaat aan toe. Knijp de andere knoflookteen erin uit en meng goed. Leg de aardpeerplakjes dakpansgewijs in de ovenschaal en giet

er het roommengsel gelijkmatig overheen. De aardpeerplakjes moeten bedekt zijn met het mengsel. Zet 1 uur en 15 minuten in de oven, of tot de aardperen gaar zijn.

Serveer met een grote groene salade die je aanmaakt met olijf-olie en balsamicoazijn.

What do you need?

ovendish Ø 20-25 cm

500 grams Jerusalem artichokes 2 garlic cloves crop of thyme (ca. 8 grams) 1 tablespoon butter

(room temperature) 350 ml cream 200 ml crème fraiche

Gratin Dauphinois of Jerusalemartichoke & thymeThis is a decadent dish for the real cold days – the ones that make you wonder if light will ever return to earth again. Jerusalem artichoke and thyme are a combination made in heaven. Enlighten yourself and your loved ones with it!

Main course for 3 to 4 persons Fall & Winter

C 45

M 65 – Y 100

M 80 – Y 40 – K 5

C 49 – M 93 – Y 87

C 75 – M 44

C 45 – Y 100

137

Verwarm de oven voor tot 180 graden. Halveer een knoflook-teen en wrijf er een ovenschaal mee in. Snijd daarna in kleine stukjes. Vet vervolgens de schaal dik in met de roomboter. Maak de aardperen goed schoon met een borstel en water

(schillen is niet nodig). Snijd in dunne plakjes en doe in een grote kom. Meng de helft van de tijmblaadjes en de in stukjes gesneden knoflookteen door de aardperen. Meng met een garde de room met de crème fraîche en voeg er

de rest van de tijmblaadjes, 1,5 theelepel zout, veel peper en versgeraspte nootmuskaat aan toe. Knijp de andere knoflookteen erin uit en meng goed. Leg de aardpeerplakjes dakpansgewijs in de ovenschaal en giet

er het roommengsel gelijkmatig overheen. De aardpeerplakjes moeten bedekt zijn met het mengsel. Zet 1 uur en 15 minuten in de oven, of tot de aardperen gaar zijn.

Serveer met een grote groene salade die je aanmaakt met olijf-olie en balsamicoazijn.

What do you need?

ovendish Ø 20-25 cm

500 grams Jerusalem artichokes 2 garlic cloves crop of thyme (ca. 8 grams) 1 tablespoon butter

(room temperature) 350 ml cream 200 ml crème fraiche

Gratin Dauphinois of Jerusalemartichoke & thymeThis is a decadent dish for the real cold days – the ones that make you wonder if light will ever return to earth again. Jerusalem artichoke and thyme are a combination made in heaven. Enlighten yourself and your loved ones with it!

138

Starter for 4 persons Fall & Winter

C 45

M 65 – Y 100

M 80 – Y 40 – K 5

C 49 – M 93 – Y 87

C 75 – M 44

C 45 – Y 100

Snijd de witlof klein en was goed. Schil en snijd de ui in ringen. Verhit wat olijfolie in een soeppan en fruit de ui er zacht in. Voeg de knoflook en witlof toe en bak even mee. Schil de aardappel en snijd in blokjes; voeg die aan het witlof-uimengsel toe en bak kort mee. Voeg de groentebouillon toe en laat 15 minuten koken. Snijd

intussen de aardperen in heel dunne plakjes. Verhit een flinke laag zonnebloemolie in een pan met dikke bodem. Bak de aard-peerschijfjes als de olie goed heet is, haal ze eruit met een schuimspaan en laat ze uitlekken op keukenpapier. Doe ze dan in een kom en bestrooi ze met een deel van de tijmblaadjes, zout en versgemalen zwarte peper. Pureer de soep met een staafmixer. Voeg een flinke scheut

witte balsamico toe, de room, rest van de tijmblaadjes en vers-geraspte nootmuskaat, en breng het geheel op smaak met veel peper en eventueel nog wat zout. Dien op met de aardpeerchips.

What do you need?

400 grams endive 1 potato (ca. 125 grams) 1 onion 1 garlic clove 125 ml cream a dash of white balsamic

vinegar 1/2 l vegetable broth 3 Jerusalem artichokes a couple of thyme twigs sunflower oil nutmeg

Endive soup with Jerusalemartichoke & chipsThe fun thing about this soup is that it’s ready in an instant. Nice for those moments when you welcome some unexpected visitors. In that case, perhaps doubling the amount of Jerusalem artichokes would be a good idea, because at our home the crisps seem to disappear completely when having pre-dinner drinks!

138

Starter for 4 persons Fall & Winter

C 45

M 65 – Y 100

M 80 – Y 40 – K 5

C 49 – M 93 – Y 87

C 75 – M 44

C 45 – Y 100

Snijd de witlof klein en was goed. Schil en snijd de ui in ringen. Verhit wat olijfolie in een soeppan en fruit de ui er zacht in. Voeg de knoflook en witlof toe en bak even mee. Schil de aardappel en snijd in blokjes; voeg die aan het witlof-uimengsel toe en bak kort mee. Voeg de groentebouillon toe en laat 15 minuten koken. Snijd

intussen de aardperen in heel dunne plakjes. Verhit een flinke laag zonnebloemolie in een pan met dikke bodem. Bak de aard-peerschijfjes als de olie goed heet is, haal ze eruit met een schuimspaan en laat ze uitlekken op keukenpapier. Doe ze dan in een kom en bestrooi ze met een deel van de tijmblaadjes, zout en versgemalen zwarte peper. Pureer de soep met een staafmixer. Voeg een flinke scheut

witte balsamico toe, de room, rest van de tijmblaadjes en vers-geraspte nootmuskaat, en breng het geheel op smaak met veel peper en eventueel nog wat zout. Dien op met de aardpeerchips.

What do you need?

400 grams endive 1 potato (ca. 125 grams) 1 onion 1 garlic clove 125 ml cream a dash of white balsamic

vinegar 1/2 l vegetable broth 3 Jerusalem artichokes a couple of thyme twigs sunflower oil nutmeg

Endive soup with Jerusalemartichoke & chipsThe fun thing about this soup is that it’s ready in an instant. Nice for those moments when you welcome some unexpected visitors. In that case, perhaps doubling the amount of Jerusalem artichokes would be a good idea, because at our home the crisps seem to disappear completely when having pre-dinner drinks!

kruidenN

atascha Boudewijn

After her successful Green Delicious – Home Grown Cooking, Natascha Boudewijn takes her green-thumbed readers on a culinary journey through the wondrous world of herbs in Green Delicious Herbs. The most delicious herbs and edible flowers are cap-tured in the tastiest recipes. This beautiful book will inspire even aspiring gardeners to cultivate their own herbs and subsequently to enthusiastically use them in their own kitchen.

Because growing your own herbs is easy and fun: anything is possible, in the garden or on the balcony, even in half shadow. Not only will herbs provide those places with an excess of smells and colours, they are also the biggest appetizer on your plate. What about a gratin dauphinois of Jerusalem artichoke and thyme, a pastry of zucchini and lemon verbena, roasted bell pepper with mint or an artichoke and marigold risotto? Of course, all recipes are without meat and fish, because vegetables, herbs and edible flowers play the leading part in the Green Delicious kitchen.

Natascha Boudewijn is the creator of Green Delicious. She sows, harvests, creates recipes and cooks, styles and takes photographs of her garden and dishes. She encourages everyone to live life more according to the seasons through her Green Delicious blog, Twitter, Facebook, foodie websites and of course through her books.

www.greendelicious.nlwww.becht-boeken.nl

Natascha Boudewijn

Cooking withHome Grown Herbs

koken met kruiden uit je eigen tuin

Herbs