What To Cook


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Good herb for salads, although it is also excellent in stew, soups etc. At its best with fresh tomatoes or in any dish containing cooked tomatoes or tomato sauce.






Bouquet Garni








Collection of herbs

A classic bouquet garni is composed of three sprigs of parsley, including stems which contain most of the flavour, one sprig of thyme and half a bay leaf, tied together in muslin. However, many variations are possible such as the inclusion of peppercorns, mace, cloves or other herbs such as rosemary or marjoram.


Bay Leaves





Thick shiny leaf




Can be used in soups, stocks, stews etc. as well as court-bouillon for fish.









Brown and twig like

Excellent for both sweet and savoury dishes, should be used sparingly as it has a strong flavour. At its best in combination with other flavourings, particularly good with apples and ham.



Celery Salt






Mild and pleasant in flavour and can be used generously in all kinds of hot dishes. Excellent in tomato soup.




Similar flavour to parsley, but milder. Can be used fresh as a garnish or in soups, stews and salads.




Quite a sharp, pungent flavour, used in pickling. Also good in salads and salad dressings

Garlic Salt



May be used as a substitute for fresh garlic. Should be used with discretion as too much will dominate all other flavours.




Use sparingly for flavouring soups, stews etc. and in stuffing’s for meat and fish.






Smallish green leaves

Popular, well known herb, either fresh or dried. Particular good in salads, cooked with carrots, peas or new potatoes. Also as a seasoning or sauce with lamb.





Hard and  brown

Can be ground.


May be used in both sweet and savoury dishes. A little grated nutmeg is excellent with potatoes, baked custard, rice puddings etc.





Reddish powder


Mild and sweet and can be used generously as a flavouring or garnish for all kinds of dishes and soups.





Green leaf


Stems contain a lot of the flavour.

Used as flavouring and garnish. Can be used in salads, cooked vegetables, with all kinds of meat, poultry and fish dishes.






Short, spiky leaf



Use sparingly in salads, stews and spaghetti sauce. Very good for seasoning lamb.





Dry and reddish


Mild, pleasant flavour. Used to give a pale yellow colour to cakes, rice dishes and sauces.





Small, fleshy leaf

Good with all meat dishes and in meat, poultry and sausage stuffing’s Particularly good with pork and cheese but should be used sparingly.