Chef Mels’ Herb Garden
An exploration into fresh herbs- which herbs are which, and what herbs go with which foods/ complement flavours of other ingredients. Press “See More” for my Herb=Dish suggestions.
Chives- Mild onion flavour. Good in Fish dishes (smoked salmon particularly), Potato Salad, Egg dishes (Scrambled egg, eggs florentine/ Benedict, Quiche)
Basil- Soft Herb, sweet flavour. Great it most Italian dishes but also good in Thai recipes. Pairs perfectly with tomato, Caprese, (Tom/mozzarella salad), Pizza, Tom Basil Soup, Pesto (Basil sauce).
Mint- Sweet smelling and tasting. Pairs perfectly with lamb dishes, delicious as mint tea, pea and mint salad or soup, mixed into any cooked green vegetables. Mixed with new potatoes and a little butter.
Oregano- Small dark leaves, furry feel to them. Classic Herb to use for a pizza sauce, goes well in any Greek dishes- Moussaka (lamb and aubergine bake). Baked whole feta with chilli and and oregano.
Rosemary- another ingredient that goes fantastically with lamb. I make a really nice Lamb and Red Wine Pudding with a Rosemary suet crust. Really nice roasted with potatoes and garlic.
Parsley- Soft Herb, usually comes in curly or flat leaf varieties. Nice in Tabouleh (Arabic parsley and bulgur salad), nice in soups (minestrone is a good one), sauces, as a garnish, flavours pair well with walnuts.
Sage- Strong flavoured, used in a lot of British dishes. Goes well in any form of Stuffing, pairs with Pork dishes very well, Saltimbocca (tenderised pork with sage and Parma ham). Deep fried as a garnish.
Thyme- Woody Herb, lots of small leaves. Pairs well with roast chicken, nice in French stews, such as Beef Bourguignon (beef and red wine stew) or Ratatouille (french vegetable stew). Nice in risottos.
Bay leaves- Hard Herb, grows in trees or bushes. Leaf is not consumed, but is used in dishes to add flavour and then removed. Lovely in many classic soups and sauces to add flavour.
Chillies- Spice, usually comes in green or red-, each chilli variety is different in how “spicy” it is, from jalapeño (mild), to scotch bonnet (medium) to a Trinidad Scorpion (HOT). Healthy, Boosts immunity
Nusret aka Salt Bae ( Nusr-Et Steakhouse Las Vegas )
#nusretgökçe #saltbae #lasvegas
Nusret Gökçe (Turkish pronunciation) nicknamed Salt Bae, is a Turkish-Kurdish chef, food entertainer and restaurateur.He owns Nusr-Et, a chain of luxury steak houses.His technique for preparing and seasoning meat became an Internet meme.
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earlier life
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Gökçe was born in Erzurum, Turkey to a Kurdish family.His father was a mineworker. The amily's finances forced him to leave school in the 6th grade to work as a butcher's apprentice in the Kadıköy district of Itanbul.
Gökçe has been involved with charitable work, such as building a school in his hmetown of Erzurum
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Video Title
Goats' Cheese Baked Aubergine Recipe | Gousto
We're celebrating the best of British produce and have partnered up with Rosary Goats' Cheese, who make the most delectable garlic and herb goats' cheese that ever was. You'll crumble it over a crispy honey and pomegranate-glazed aubergine, served with charred tomatoes and dill-flecked bulgur. Enjoy!
See the full recipe in the Gousto Cookbook:
Check out this week's recipes:
NENI kocht: Karfiol in zwei Varianten - Gerösteter Karfiol & Karfiol-Tabouleh
Karfiol – auch Blumenkohl genannt – ist nicht umsonst ein heimisches Superfood. Das Kohlgemüse ist reich an Mineralien und Vitaminen. Haya Molcho zeigt ihnen in diesem Video 2 einfache Möglichkeiten, Karfiol zuzubereiten: Einmal geröstet und einmal als Tabouleh mit Bulgur. Wir wünschen gutes Gelingen!
» Übrigens: Die genauen Mengenangaben und eine Schritt-für-Schritt-Anleitung finden Sie hier: und
Mahlzeit!
#sparmahlzeit #sparoesterreich #neni