Sablés with rosemary

Sablés with rosemary

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Mix the flour with the salt and powdered sugar. Add vanilla, water, butter and chopped rosemary. Stir until a smooth dough is formed.

Pour the resulting dough on a piece of cling film and shape into a cylinder with a diameter of 2 cm. Wrap tightly just like the biscuit salami and leave in the fridge for at least 30 minutes. It can also be stored in the freezer if you want to shorten the time. It is important that the dough has a firm structure so that it can be cut.

After the refrigeration / freezing time has expired, remove the foil and cut the dough into slices of the desired thickness (pictured, ~ half a cm). Place the biscuits in a tray lined with baking paper at a distance from each other and place in the preheated oven at 190 degrees for about 12-14 minutes, until the edges turn slightly brown. Leave to cool in the pan for 5 minutes and then transfer to a metal wire rack.

They can be stored for up to a month in airtight boxes.

Parmesan, Garlic and Rosemary Salads & # 8211 Rosemary Crackers Parmesan Recipe

Salted with parmesan, garlic and rosemary & # 8211 rosemary crackers parmesan recipe. Salted biscuits with parmesan. Mediterranean-style appetizer biscuits with rosemary, parmesan, lemon and garlic. Fresh saltines with cheese and herbs. Salty cookie recipes. Spicy cracker recipes.

I made these pickles with parmesan, garlic and rosemary for a Netflix movie night. We wanted to nibble on something salty and these crackers fell flat! It cooks very quickly (10 minutes) and lightly and lasts well for 4-5 days.

I experimented some time ago with a flour recipe for homemade pizza crackers based on a fragile dough with butter, parmesan, herbs (oregano, basil) and tomato paste paste & # 8211 see the recipe here. Some dream appetizer cookies have come out!

Based on a similar tender dough I also made some salty biscuits with green pesto and parmesan & # 8211 the recipe here.

It wasn't hard for me to play a little with the recipe and prepare other crackers, this time with parmesan, garlic, rosemary and grated lemon peel. A successful combination, very fresh and pleasant. I replaced the tomato paste from the previous recipe with thick cream and the basil and oregano with fresh green rosemary. I topped it with 2 cloves of crushed garlic and grated lemon peel. What a nice aroma!

I got some extremely tender, flavorful and tasty Parmesan pickles. I chose to cut them all in the form of thick discs, but you can always make them thinner (crispier) or spread the dough on a thin sheet and cut it with the pizza roll in the classic form of saltines.

From the quantities below we obtained approx. 30 salts with parmesan, garlic and rosemary or parmesan rosemary crackers. If you make them thinner, you double.

Lemonade with Rosemary and / or Vodka - 3 Invigorating Recipes

Below you will find 3 recipes for soft drinks based on rosemary and lemon, with or without vodka, ideal for hot summer days.

Lemonade recipe with Vodka and Rosemary

Lemonade with rosemary and vodka & # 8211 recipe

• 1 cup of lemon juice
• ½ cup of vodka
• 1 glass of sugar
• 2 sprigs of rosemary
• cold mineral water

In a bowl, put the lemon juice with the sugar and rosemary on the fire. Stir until the sugar dissolves, then turn on low heat and leave for another 2 minutes. Remove the pot from the heat and leave to infuse for about an hour, until the infusion cools. Remove the rosemary threads and pour the liquid into glasses. They are half filled with ice cubes, and pour about 30 ml of rosemary syrup, 15 ml of vodka and the rest of the mineral water.

Simple lemonade with rosemary & # 8211 recipe

If for one reason or another you are not allowed to drink alcohol, you can make this simple lemonade. It is not very sweet, has an invigorating aroma, and is ideal for hot summer days. Thyme, mint or basil can be used instead of rosemary.

• 6 glasses of water
• 3-4 sprigs of rosemary
• 5-6 lemons
• 1 cup sugar (or honey to taste)

Put on the fire 1 cup of sugar and 1 and a half cups of water and stir until the sugar dissolves. Take the bowl off the heat, add 1 sprig of rosemary and let it infuse until the syrup cools, then remove the rosemary. Meanwhile, extract the juice from 5-6 lemons and put it in a carafe or jug. Add the rosemary syrup above and the rest of the cold water. add ice and a few slices of lemon.

Homemade vodka flavored with rosemary & # 8211 recipe

Aromatic homemade vodka is fabulous. You can use any flavor you prefer: rosemary, thyme, basil, mint, vanilla, raspberry, etc.

• 1 liter of vodka
• 3 sprigs of rosemary

Fill a jar with vodka and add the rosemary. Seal it tightly and let the plants infuse a few in a cool, dark place, shaking the container daily. Rosemary is a strong aromatic plant, so in this case vodka can be ready in 2-3 days.

When the vodka has reached the desired flavor, strain the liquid, discard the rosemary sprigs and store the drink in the refrigerator. You can use it for refreshing cocktails with soda, lemon or ice cubes, or for lemonades.

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.

First of all, patiently wash the potatoes very well. Cut the larger ones into pieces, so that they are about the size of the smaller ones. Put them in a saucepan, add half a teaspoon of salt, cover with water and cook until almost soft (7 minutes in my case).

In a large skillet, melt the duck lard or heat the oil.

Remove the duck halves and put the boiled potatoes, drained very well. Salt, pepper and add the rosemary.

Shake the pan from time to time so that it can brown on all sides.

When they are almost ready, add the crushed or grated garlic.

When the garlic is cooked, turn off the heat. Eat hot potatoes with a salad or a juicy steak. Good appetite!

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".

Baked potatoes with garlic and rosemary


  • 1 & # 32 kg & # 32 of potatoes
  • 50 & # 32 ml & # 32 olive oil oil
  • 3 & # 32 garlic cloves
  • a sprig of rosemary & a teaspoon of dried needles
  • 1/2 & # 32 teaspoon paprika
  • salt and pepper to taste
  • green parsley for decoration

Preparation instructions

The nutritional data provided in some recipes are estimated, and their role is only informative. Values ​​cannot be guaranteed and should not be used in the treatment of medical conditions.

The equipment and ingredient sections above may contain affiliate links to the products I use and recommend.

Have you tried the recipe? Tag @iuliana_bucate_aromate or hashtag #bucatearomate on Instagram so I can find you!

You can print the baked potato recipe with garlic and rosemary to have on hand when preparing it or keep it in your recipe collection for future inspiration.

Did you like the recipe? Pass it on!


5. Cookies with pieces of chocolate

Do you have a craving for cakes? Choose a healthy alternative. Dark chocolate will give you a dose of antioxidants, while the sweet potatoes will recharge you with energy.

What are we going to need?

• 1 sweet and small potato, boiled and chopped
• 2 teaspoons of cinnamon
• 2 tablespoons vanilla extract
• 1/2 teaspoon salt
• 1/2 cup unsweetened coconut flakes
• 1/4 cup with pieces of dark chocolate
• 1/4 cup peanut butter
• 2 eggs
• 1 tablespoon of chocolate-flavored protein powder
• 1/4 cup unsweetened almond milk
• 2 tablespoons coconut oil

How do we prepare cookies with pieces of chocolate?

• Preheat the oven to 190 ° C.
• After crushing a sweet potato, add the coconut oil and mix properly. In the second bowl, mix the rest of the ingredients.
• Mix the mixture with the sweet potato and mix until it forms a cake. With a teaspoon, spread it on the baking paper and bake it for 10-12 minutes or until the cake is browned.
• Serve immediately. After all, for a long time without these cakes you can't even stand it!

Baked eggplant and pumpkin rolls

  • a tablespoon of rosemary-flavored oil
  • a tablespoon of rice vinegar
  • a clove of garlic
  • two yolks
  • 500 g cream cheese (or cottage cheese)
  • two dried tomatoes preserved in oil
  • a zucchini (about 250 g)
  • a larger eggplant (about 350 g)
  • pepper
  • 6-7 sliced ​​olives

Method of preparation

First prepare the vegetables: peel the zucchini and eggplant and cut into thin slices, lengthwise. On the hot grill, place the zucchini and eggplant slices so that they take on color and soften slightly. Remove and allow to cool. Meanwhile, prepare the filling. The cream cheese is mixed with the yolks, diced tomatoes, finely chopped garlic, vinegar and a tablespoon of oil and seasoned with salt and pepper, then homogenize the composition.

Grease the zucchini and eggplant slices with a thin layer of cream, put 3-4 slices of olive oil, then roll and place in a round heat-resistant form, greased with oil. Bake the rolls in the preheated oven at 200 ° C for 20-25 minutes. When ready, garnish with fresh rosemary and serve with the rest of the cream cheese.

Baked eggplant rolls

Ingredients focaccia with olive oil and rosemary & # 8211 simple recipe

  • 500 grams of white flour with a minimum protein content of 11%
  • 3 grams of dry yeast (½ sachet) or 12 grams of fresh yeast
  • 350 ml. of water
  • 40 ml. olive oil
  • 10 grams of salt
  • ½ grated teaspoon of coarse sea salt
  • 40 ml. of olive oil
  • 2 branches of fresh rosemary

Preparation of focaccia dough

1. For the focaccia dough, place the flour and dry yeast in a large bowl. Mix them well with a spoon, gradually add water at room temperature and mix until no traces of dry flour can be seen. We do not bother more than that in this phase. Cover the bowl with cling film and set aside for 30 minutes at room temperature.

Note: if we want to use fresh yeast for our focaccia, we make sure that it is active. In a bowl, dissolve it in 50 ml. of water (removed from the total recommended amount), add 1 tablespoon of flour and wait 10-15 minutes to make bubbles. If the yeast does not foam on the surface in 15 minutes, it means that it is not good to use. If the foam has formed, add the activated yeast over the flour in the bowl together with the rest of the water.

2. After 30 minutes, sprinkle the salt on the entire exposed surface of the inhomogeneous dough in the bowl. We start kneading, manually or with the robot. Knead vigorously until you get a homogeneous dough, then start adding, 1 tablespoon at a time, 40 ml. olive oil. Knead well until you get a soft, elastic dough that comes off the bowl. Shape the focaccia dough into a ball and place it in a clean bowl, greased with a little oil. Wrap the bowl with cling film and let the focaccia dough rise to room temperature until it doubles in volume.

Tray modeling

3. In my case, the focaccia dough needed 2 hours to rise until it doubled like vomit. However, do not take time as a benchmark, if it is warmer in your kitchen it will grow faster, if it is cooler, it will last longer. It is important to be guided by the volume of the dough in the bowl, if it is obvious that it has doubled, we can move on to the next step.

4. Lay a sheet of baking paper in the tray. I used the oven tray (42 * 34 cm), in a tray with a slightly smaller focaccia it will come out a bit thicker. As an alternative to baking paper, we can grease the tray well with oil, our focaccia is even tastier if we do so. But it seemed to me that there was more than enough oil in this bread, so I opted for baking paper. Turn the whole dough into a tray and, with your palms greased with a little oil, shape it to a uniform thickness, stretching it so that it covers most of the surface of the tray. Cover the tray with cling film and let it rise for another hour, in a warm place in the kitchen.

5. Turn on the oven and set it at 230 ° C, heat up and down and put boiling water on the fire in a small saucepan. Using our fingertips, well greased with oil, we press the well-raised focaccia dough from place to place, forming depressions.

5. Sprinkle our foccacia on top with the 40 ml. of olive oil reserved for finishing.

6. To finish, sprinkle on top with coarse salt and broken rosemary into pieces. Our focaccia is ready to bake.


7. Prepare a small tray that we place at the bottom of the oven. When the temperature in the oven has reached 230 ° C and the water we boiled earlier boils, we pour the boiled water into the oven tray. Be careful not to burn yourself, the steam will be very hot! We immediately close the door, to retain the steam inside the oven and bake our tray with focaccia, at a medium height. For 15 minutes, maintain the temperature of 230 ° C and the tray with boiled water in the oven, then remove it and reduce the temperature to 200 ° C. Continue baking for another 20-25 minutes, until the focaccia is brown and pressing it with your finger, it immediately returns.

Let it cool and then cut it into squares. It's amazing, with a crispy, golden crust and a soft, fluffy core. Focaccia is a type of bread that is perfect for fingerfood, snack plates, etc. You can also get different options, starting from this simple recipe: with cherry tomatoes, with caramelized onions, with olives, etc.

Wash and clean the lamb well. Place it in a tray and sprinkle salt and pepper over it. Sprinkle with oil, pour the wine and water, put the sliced ​​garlic and rosemary sprigs.

Put the tray in the oven for about an hour at 220 ° C and in the meantime sprinkle the meat and the sauce formed. When the pieces of meat have browned nicely and the sauce has dropped,lamb steak with garlic and rosemary is ready.

Serve hot with your favorite garnish.

Good job and good appetite!

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".

Ingredients Grilled lamb steak with garlic and rosemary

  • 1 shoulder of lamb with bone
  • 1 boneless lamb leg, whole
  • 3-4 large cloves of garlic
  • 2 rosemary branches
  • thyme to taste
  • sweet paprika
  • salt and pepper
  • 100 ml. olive oil
  • 1 red onion
  • 2 tablespoons olive oil
  • 200 ml of red wine
  • 1 tablespoon dijon mustard
  • 2 tablespoons homemade ketchup
  • 2 tablespoons worchestershire sauce
  • 1 teaspoon chili sauce
  • potatoes for garnish

How to prepare grilled lamb steak with garlic and rosemary

Until another one, here is what you will discover in this episode of your favorite series:

  • Grilled lamb steak with garlic and rosemary, grilled
  • Grilled rosemary potatoes
  • Pie with raspberries, pears and cereal and butter crustgrill it

The lamb steak, the garnish and the dessert will be prepared in the same period of time, with the help of the Napoleon grill. I reduced the marinade time of the steak to a minimum of 1 hour, but, obviously, if you add the flavors of the evening and leave the meat in the fridge overnight, the steak will be even tastier. Keep in mind, however, do not forget to remove the meat from the refrigerator at least 1 hour before starting the proper preparation.
For the preparation method, I will invite you to the movie with great delight!

Sea buckthorn vinegar and rosemary, one of the simplest sea buckthorn recipes

Ingredients for sea buckthorn vinegar and rosemary

For this dish that can be used in raw salads or mushroom salad with onion in a jar, you need:

  • 2 glasses of sea buckthorn fruit
  • A few sprigs of rosemary
  • A bottle of organic apple cider vinegar

Preparation for sea buckthorn vinegar and rosemary

Wash the sea buckthorn well and let it dry on the napkins for one night. The next day put the rosemary fruits and threads in an airtight container, such as some jars or bottles. Do not use plastic containers, because the vinegar is acidic and will release plastic molecules from their walls that will end up in the preparation. Heat the apple cider vinegar in a pot until it is almost boiling, then remove from the heat and set aside until warm. At this point, pour it over the rosemary and sea buckthorn and close the airtight container.

The secret of this healthy recipe with sea buckthorn and rosemary is to store the preparation in the dark and cool, for 3-4 weeks, so that the vinegar soaks and the sea buckthorn fruits draw acidity without losing their properties. After this period, strain the vinegar and use it in your favorite foods.

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