* Place Scoops on sheet tray.
* Fill each scoop with 1 teaspoons guacamole.
* Top each filled scoop with 1 teaspoons salsa.
* Sprinkle Alouette(R) Crumbled Goat Cheese Provencal liberally on each assembled mini taco.
* Serve as a passed hors d'oeuvre.
Alternative serving suggestions: Top with Alouette(R) Goat Cheese Crumbles, Feta crumbles or Feta Mediterranean crumbles.
NOTES: FOR AUTHENTIC RESULTS, PREPARE RECIPE EXACTLY AS DIRECTED. MSG (ACCENT
NOTES: FOR AUTHENTIC RESULTS, PREPARE RECIPE EXACTLY AS DIRECTED. MSG (ACCENT
Preheat the oven to 350\u00b0F.
Heat a grill pan on high heat or preheat the grill on medium-high. Brush vegetables with oil. Grill in batches, 2-3 mins each side, until golden and slightly tender.
Layer vegetables in a 2-quart baking dish. Sprinkle with olives and dot with goat cheese.
Combine breadcrumbs, dried herbs and remaining 2 tbsp oil in a medium bowl. Sprinkle over vegetables.
Bake 20-25 mins, until golden and crisp. Serve with green salad.
lives; sprinkle with parsley and herbs de Provence. Flip the unfilled
lend together the vinegar, garlic, herbs, salt, lemon zest, and pepper
Preheat oven to 375 F. Lay piecrust in pan and trim. Spread thin layer of mustard in bottom of piecrust and sprinkle with 1/2 tbsp of RawSpiceBar's Winter Herbs. Set aside.
Use a peeler to make long strips of all the vegetables. You want them to look colorful, so make sure there is color along the edges (especially with the egg plant). Put all the strip in a bowl and lightly drizzle with olive oil and 1/2 tbsp of RawSpiceBar's Winter Herbs. Toss until all pieces have olive oil and spice on them.
bsp of RawSpiceBar's Winter Herbs. Set aside.
Use a
Cook the tagliatelle in plenty of lightly salted boiling water, according to the instructions on the packet.
Meanwhile place the garlic, leek, mushrooms and herbs in a large saucepan with the stock and bring to a boil.
Turn down the heat and then simmer for 10 minutes, until the leeks are soft.
Add the cheese, ham, milk and a bit of salt and freshly ground black pepper to the vegetables and mix together.
Drain the pasta and add it to the sauce tossing everything together well.
Serve immediately.
nother plate.
Add the herbs, mace and spring onions to
he tomatoes, tomato puree, garlic, herbs and tabasco, bring to the
Heat oil.
Add onion, celery and carrots.
Saute over moderate heat, stirring, until onion is transparent.
Add broth.
Bring to a boil, reduce heat and simmer, covered, for 10 minutes.
Add zucchini, salt, pepper, herbs and vinegar.
Simmer, uncovered, for 5 minutes.
Add tomatoes and olives.
Bring to a boil.
Reduce heat and simmer, covered, until vegetables are done.
Dissolve cornstarch in a small amount of the cooking liquid.
Stir into stew.
Cook over moderate heat, stirring until thickened.
lour and stir in the herbs and salt.
Stir in
Heat oil in large deep frying pan over low heat.
Stir in garlic and saute 1 minute (do not brown).
Add tomatoes.
Simmer, uncovered, until mixture boils and sauce begins to thicken (about 15 minutes).
Stir in herbs, salt and pepper and let cook 1 minute.
Toss hot pasta into skillet with sauce and mix thoroughly in the frying pan.
Serve immediately in a warmed serving dish.
Gently fry the sausages or chorizo, onion and chilli in a little oil until the sausages are cooked and the onion is soft.
Beat the eggs with the black pepper, and pour this in to the pan. Throw in the cheese, and stir everything up. Heat until the eggs are cooked through and the cheese has melted.
Spread the tomato sauce* over the tortilla and warm under the grill. Spread the eggy sausage mixture into the centre of the wrap, then roll up and serve.
*Tomato sauce can be made by mixing the herbs and puree into the chopped tomatoes.
e using a shortcrust pastry recipe instead of the crescent roll
utter or olive oil with herbs until garlic is soft but
tems from the herbs and discard.
Chop herbs finely- you should
alt.
Combine parsely, mixed herbs, bay leaves and garlic and
hopped garlic, most of the herbs, the salad onions and seasoning