COOKING WITH FRESH OR DRIED HERBS

Some recipes call for the use of only  fresh herbs in a dish to complement the other flavours.

However for many dried herbs can be used instead although it worth remembering that dried herbs give a more concentrated flavour to the recipe so when substituting dried for fresh herbs use about one third of the suggested quantity for fresh herbs.

Dried herbs are best added to the recipe at the beginning of cooking while  fresh herbs can be spoilt by the heat of cooking and should be added at the end.

Finally  in the last of the week’s posts on herbs here is our all time family favourite flan to which I recently upgraded by adding some  dried thyme to the pastry case and it met with great approval.

HAM and CORN FLAN

20cm (8oz) flan case with 3 teaspoons of dried herbs added to the flour

300ml (1/2 pint white sauce

100g (4oz) grated cheddar cheese

200g (7oz) tinned sweet corn

100g (4oz) chopped cooked ham

salt and pepper

In a pan over low heat add  half the cheese to the white sauce for 5 minutes and then add the chopped ham,  corn and mustard and season to taste.

Pour the mix into the blind baked flan case and sprinkle remaining cheese on top.

Bake in oven for 25 minutes at 200C or Regulo 7

Serves 4 -6

Very popular weekend lunch  and very filling . Add green salad and serve with crusty bread.