Many people tell us they don't use fresh herbs because they cannot cook through a whole bunch of them before they go bad.
We suggest trying lemon thyme or another member of the thyme family. Stand a bunch of washed and dried thyme up in a glass in the kitchen. It will dry for you right on the counter and last a couple of weeks. Thyme keeps most of its flavor when dried.
Lemon thyme has the herby brightness of thyme with an especially clear citrus flavor, without the acid, that can stand up to roasted meat and other intense flavors. How would you describe the flavor?
Nice tip! Of course, "parsley, sage, rosemary and lemon thyme" doesn't have quite the same ring to it...
view Jim of ChewOnThat's profile
Try this:
Pear, prosciutto & brie pizza
(serves 6)
Ingredients
- 2 tsp olive oil
- 2 corella pears, cored, cut into wedges
- 2 bunches asparagus, woody ends trimmed, cut into 5cm lengths diagonally
- 1 pizza dough
- 100g (1 cup) grated mozzarella
- 8 slices prosciutto, torn
- 200g brie, sliced
- 1 tbs fresh lemon thyme leaves
- 20g baby rocket leaves
Preparation
1. Preheat oven to 240°C. Heat half the oil in a large non-stick frying pan over high heat. Add the pear and cook for 1-2 minutes each side or until caramelised. Transfer to a plate. Add the asparagus to the pan and cook, turning occasionally, for 1-2 minutes or until bright green and tender crisp.
2. Brush a baking tray with oil. Roll out a dough portion on a lightly floured surface to 30cm-diameter disc. Place on the prepared tray. Sprinkle over the mozzarella. Arrange the pear, asparagus, prosciutto and brie over the pizza base. Sprinkle with lemon thyme leaves. Drizzle with remaining oil. Bake in oven for 12-15 minutes or until golden brown. Scatter with baby rocket leaves to serve.
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More Uses for Herbs: Herb Butter
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