Provencal herbs: where to add, composition, recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Provence Herbs is a dried herbal blend of oregano, marjoram, savory, peppermint, thyme, sage, basil and rosemary. All these components are perfectly combined with each other, creating a unique fragrant composition, widely used in cooking. This material will present several recipes with Provence herbs.

General information

For the first time such a set of spices was collected in Provencal gardens in the Middle Ages. Chefs of that time looked for fragrant plants around the walls of castles, capable of revealing the taste and aroma of gourmet dishes served to noble people.

Modern cooks use this versatile seasoning to prepare a variety of gastronomic delights. Where are Provence herbs added? The list of dishes is so large that it is impossible to list it in a few words. They are an indispensable ingredient in French and Italian sauces and gravies. They flavor soups and borscht. fragrantthe composition is added to meat, vegetable and fish dishes.

Homemade

Despite the fact that a wide range of spices is presented on the shelves of modern supermarkets, many housewives prefer to collect a fragrant composition on their own. The proportions of Provencal herbs can be changed based on personal preferences. To prepare one of the most popular options you will need:

• 5 tbsp. l. thyme leaves.
• 2 tbsp. l. dry lavender.
• 1 tbsp l. fennel seeds.
• 4 tbsp. l. marjoram.
• 3 tbsp each l. thyme leaves, tarragon, rosemary and basil.

Plant raw materials are simply crushed with a blender and stored in a hermetically sealed container.

For those who do not like fennel or lavender, we can recommend preparing a fragrant mixture according to another simple recipe. But before you do this, you need to find out what is included in the Provence herbs. In this situation, you will need:

• 1 tsp sage.
• 3 tsp each savory, oregano, mint, basil, marjoram, thyme and rosemary.

All of these components are combined and, if necessary, crushed. Store the aromatic mixture in a glass, hermetically sealed container in any cool, dark place. Having de alt with the composition and methods of harvesting, you can consider where Provencal herbs can be added. Let's get down to the recipes for those dishes in which this seasoning will be appropriate.

Baked potatoes

This delicious dish can be a full meal on its own, andAn excellent side dish for meat or poultry. It is prepared from a minimum set of components, among which there must be:

• 12 medium potatoes.
• 1 tsp Provence herbs.
• 3 tbsp. l. any vegetable oil.
• Garlic s alt (to taste).

Potatoes with Provence herbs, the photo of which is presented in this publication, is very easy to prepare. Peeled and washed tubers are cut into several pieces and mixed with fragrant spices, garlic s alt and vegetable oil. All this is packed in a special sleeve and baked at 200 ° C. Shortly before cooking, the package is carefully cut open so that its contents are slightly browned.

Ratatouille

This vegetable French dish is the most popular answer to the question of where Provence herbs are added. It consists exclusively of herbal ingredients and will organically fit into the vegetarian menu. To make it at home you will need:

• 300 g zucchini.
• 300 g sweet pepper.
• 300 g blue.
• 100g onion.
• 1 kg of tomatoes.
• 3 cloves of garlic.
• ½ tsp Provence herbs.
• S alt, oil and pepper.

Pre-peeled and chopped onions are sautéed in a greased pan, and then topped with half of the chopped tomatoes, from which the skin was previously removed.

Ten minutes later, baked peppers are added to the vegetables, freed from the peel andseeds. All this is s alted, seasoned, briefly stewed on low heat and transferred to a refractory form. Slices of eggplant, zucchini and the remaining tomatoes are distributed on top.

The future ratatouille is smeared with vegetable oil mixed with Provence herbs and sent to the oven. Cook it at medium temperature, remembering to cover with foil.

Potato gratin

Few people know that such an intriguing name hides an ordinary vegetable casserole with spices, cheese and Provence herbs, where you can add cream, garlic and other auxiliary components. To prepare a classic gratin you will need:

• 4 potatoes.
• 3 cloves of garlic.
• 50g hard cheese.
• 150 ml low fat cream.
• S alt, ground nutmeg, oil and herbes de Provence.

Pre-peeled and washed potatoes are cut into thin slices and laid out in layers in a greased form. All this is poured with a sauce of cream, garlic and spices, and then sent to the oven, heated to 180 ° C. After about forty minutes, the gratins are sprinkled with Provence herbs, rubbed with cheese and briefly returned to the oven. Served with vegetable salad or meat products.

Beef baked with garlic and mustard

Meat dishes are the most satisfying of all, which chefs usually mention when answering the question of where Provence herbs are added. Beef baked with garlic and fragrant spices will be a worthy decoration of any feast and an excellent addition to a light vegetablelettuce. To prepare it specifically for dinner, you will need:

• 2 tbsp. l. powdered mustard.
• 2 tbsp. l. Provence herbs.
• 3 tbsp. l. olive oil.
• 1.5kg beef tenderloin.
• 4 garlic cloves.
• S alt (to taste).

The meat is cleaned from films and veins, washed and dried with paper towels. The piece thus processed is stuffed with chopped garlic and marinated in a mixture of mustard, olive oil, s alt and aromatic herbs. After a couple of hours, it is packed in a sleeve and baked at 180 ° C for fifty minutes. Shortly before the end of the process, the package is carefully cut so that the meat has time to acquire an appetizing crust.

Roast beef

This fragrant and juicy meat, covered with a crispy golden crust, will be a harmonious addition not only to vegetable, but also to cereal side dishes. It is prepared very quickly and simply, which means that it will often appear on the tables of everyone who loves hearty homemade food. To fry such meat yourself for lunch or dinner, you will need:

• 400 g beef pulp.
• 1 tbsp l. Provence herbs.
• S alt, ground pepper and vegetable oil.

Having figured out where Provence herbs are added, you need to dig into how best to cook it. It is better to start the process with meat processing. It is cleaned of everything superfluous, washed and cut into centimeter plates. Each of them is rubbed with a mixture of s alt, spices and herbs, and then fried in a small amount of heated lean meat.oils.

Baked Pork

This delicious and tender meat, soaked through with the aromas of herbs, is equally suitable for everyday and for a festive table. To bake it in the oven without the hassle, you will need:

• 1.5kg fresh pork neck.
• 6 large cloves of garlic.
• 2 bay leaves.
• S alt, herbes de provence, oil, cumin and pepper mix.

Pre-washed and dried meat stuffed with garlic, rubbed with s alt and sprinkled with spices. The piece thus processed is laid out on foil, supplemented with crumbled parsley, sprinkled with vegetable oil and wrapped. After that, the pork is sent to a heated oven and cooked at 170-180 ° C for an hour. Ten minutes before the end of the heat treatment, it is carefully released from the foil so that it has time to cover itself with a delicious crust.

Pork steak

This juicy meat, covered with a golden crust, will harmoniously fit into the festive menu. To prepare it specifically for the gala dinner, you will need:

• 4 pork steaks (150g each).
• 1 tbsp l. Dijon mustard.
• 2 tbsp. l. lemon juice.
• 3 tbsp each l. soy sauce and honey (necessarily liquid).
• S alt, Provence herbs and vegetable oil.

The washed steaks are dried with paper towels and marinated in a mixture of spices, soy sauce, honey, mustard and citrus juice. Three hours later they are fried on a greasedfrying pan, transfer to an oiled baking sheet and bake at 180 ° C for twenty minutes. Serve them with fresh vegetable salad or any spicy sauce.

Vegetable stew

This light summer dish has a pleasant refreshing taste and unobtrusive aroma. It consists of a large number of juicy vegetables, which means that it turns out to be very useful and suitable for dietary and children's diets. To make this delicious stew, you will need:

• 250 g onion.
• 250 g carrots.
• 70g sour cream.
• 30 g Provence herbs.
• 2 bell peppers.
• 5 green pea pods.
• 3 tomatoes.
• ¼ white cabbage fork.
• S alt, pepper, paprika and oil.

First you need to work on the bow. It is peeled, rinsed, crushed and sautéed in a greased frying pan. As soon as it changes color, it is supplemented with carrots and continue to fry. Slightly browned vegetables are gradually added with strips of sweet pepper and finely chopped cabbage. All this is s alted, seasoned and stewed under the lid for eight minutes. After the specified time has elapsed, the future stew is supplemented with a cleaned pot, chopped tomatoes and sour cream. Everything is gently mixed, covered and brought to full readiness.

Cauliflower stew

This delicious budget meal is a great option for those on a diet. It contains mainly vegetables, so it will not affect the harmony of your figure. To prepare thisstew, you will need:

• 60g tomato paste.
• 12 cabbage florets.
• 3 tomatoes.
• 1 young zucchini.
• 5 garlic cloves.
• 3 each carrot and onion.
• S alt, sugar, oil and herbs de Provence.

Onions and carrots are sauteed in a greased frying pan, and then supplemented with tomato paste and zucchini slices. After a couple of minutes, cabbage inflorescences and peeled tomatoes are added to the total container. All this is stewed under the lid for half an hour, and then s alted, seasoned and flavored with garlic.

Provencal herbs: culinary reviews

Housewives, who often use these spices, claim that they are able to transform any most ordinary dish. According to them, even the usual borsch, flavored with a pinch of Provence herbs, acquires a completely new taste and aroma.