| Greetings, and welcome to our second edition of Herbelicious News. | First off, we would like to wish everyone a happy and prosperous 2008, and a ♥ Happy Valentine's Day ♥.
This is a very exciting time of year. Even though there is still a winter chill, spring is just around the corner. Before you know it we'll be into full gardening mode.
This spring we'll be launching our flavoured oils and vinegars, and expanding our gardens to make room for more herbs to be used in our products.
Be sure to check our website often, we keep adding new products, recipes and herbal info.
Dan & Michelle


| | Our Newest Blend
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| A delicious and tangy Thai inspired blend sure to bring new life to your stir-fry, soups and other Asian dishes. |
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| Price: $6.00 Weight: 30g | | | Build Your Own Bundles
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BYOB - A New Way to Shop
Customize your own bundles of 3 herb or spice blends and save.
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| Build Your Own Bundle
3 Herb Blend Bundle - $12.00 OR 3 Spice Blend Bundle - $15.00
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 | Herb & Spice Mayo
| Our herb and spice blends are a great way to jazz up a sandwich by creating your own flavoured mayo. |
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| Just add a couple of teaspoons of your favourite herb or spice blend to 1/4 cup mayonnaise, mix well, cover and refrigerate. |
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| In 15 to 30 minutes (as always, the longer it sits the better) you'll have a great tasting mayonnaise that's delicious on sandwiches or as a condiment for burgers, fries and more. |
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Storing Your Blends |
Although dried herbs and spices can be safely kept for long periods, their flavours and aromas diminish with time. We recommend using your blends within 3 months in order to enjoy them at their peak flavour. |
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| To store your dried herbs and spices, keep them in an airtight container, away from direct light. They should be stored in a cool dry place, with little humidity (hint: not on top of your refrigerator). This will help preserve their flavours for a longer period of time.
Don't have tins? Use the twine included with the blend's packaging to easily tie the cello bags after they've been opened, then store them in a dark place (hint: like a cupboard).
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| Curry Ravioli in Coconut Milk Broth
Serves: 4 (about 24 wontons) Prep time: 25 minutes Cook time: 20 minutes
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| Ingredients:
Ravioli filling - 1 inch cube of ginger, chopped
- 2 cloves garlic
- 1/4 cup green onions, cut into chunks
- 1 carrot, peeled and cut into chunks
- 1/2 cup snow peas, halved
- 1 red bell pepper, cut into chunks
- 2 tsp canola oil
- 1 tsp sesame oil
- 1 tsp chile sauce
- 1 tsp soy sauce (optional)
- 48 wonton wrappers (1 pkg)
Broth - 2 tsp canola oil
- 2 cloves garlic, minced
- 1 inch cube of ginger, minced
- 1 cup vegetable broth
- 1 cup coconut milk
- 2 tsp honey
- 1 tbsp chile paste
- 1 tbsp Herbelicious Madras Curry Powder
Method:
- Prepare the filling by placing the garlic, ginger, and vegetables in a food processor or blender and coarsely chopping (this can be done by finely chopping everything by hand but it takes a while).
- Heat the canola oil in a pan over medium heat.
- Sauté the chopped mixture for a couple of minutes then add the remaining filling ingredients. Stir well and set aside to cool.
- Place a layer of the wontons on clean dry surface. Add 1 tbsp of the filling to the center of each wrapper.
- Brush edges of wonton wrapper with water. Place the second layer of wonton wrappers on top and press edges together to seal.
- Repeat until all filling is used and set aside.
- Toast the curry powder in a dry pan over medium heat for about 30 seconds. Remove curry powder and set aside.
- Heat the canola oil in a deep pan over high heat.
- Add the garlic and ginger and sauté for about 1 minute.
- Add the vegetable broth, coconut milk and honey and bring to a boil.
- Stir in the curry powder and chile paste.
- Reduce heat and simmer for 10 minutes.
- Bring 2 L of water to a boil in a large pot. Add ravioli and allow water to return to a boil. Remove ravioli, drain, and add to broth.
- Place the ravioli in large shallow bowls, ladle broth over top and serve immediately.
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| With the growing season just around the corner it's time to make sure all of our seed and plant orders are in place.
Here's a list of the herbs we'll be growing this year. Look for them in our blends, oils and vinegar products in the coming year. |
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| Varieties
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| Basil
| Sweet, Thai, Dark Opal, Lime
| | | Bay Laurel | Laurus nobilis
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| Borage | Borago officinalis
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| Chervil | Curled
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| Chili Peppers | Ancho, Cayenne, Jalapeno, Scotch Bonnet, Thai
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| Chives | Onion, Garlic |
| Cilantro / Coriander | Santo Cilantro, Spice Coriander
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| Dill | Bouquet Dill |
| Fennel | Sweet
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| Garlic | Allium sativum
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| Fenugreek | Trigonella foenum-graecum
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| Lavender | English
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| Lovage | Livisticum officinale
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| Marjoram | Sweet
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| Mint | Spearmint, Peppermint |
| Oregano | Greek
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| Parsley | Italian |
| Rosemary | Rosmarinus officinalis
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| Sage | Salvia officinalis
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| Savory | Winter, Summer |
| Tarragon | French
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| Thyme | English
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| Basil & Oregano Olive Oil
An organic extra virgin olive oil infused with organic basil and oregano leaves. This simple but delicious oil is great to have in the kitchen for cooking and in salad dressings. Use in place of regular olive oil.
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| Curry Spiced Sunflower Oil Organic high quality sunflower oil infused with organic curry style spices. A delicious oil that makes cooking curries and stir-fry a snap. Great for frying meats and vegetables, or wherever vegetable oil is called for.
| | | | Mediterranean White Wine Vinegar |
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| Organic white wine vinegar flavoured with basil, oregano, sage and garlic for an Italian style vinegar. Delicious in salad dressings. |
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| Rosemary Red Wine Spice Vinegar
Organic red wine vinegar flavoured with rosemary, bay leaf and peppercorns for a bold vinegar.
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| Future Blends
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Garam Masala Essential in many Indian dishes, this is an important ingredient in many curries including Butter Chicken.
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| Stuffing Blend An all purpose stuffing blend, great in poultry, game and potato stuffing. |
| | Chai Spice A chai inspired blend of spices. Great for making chai tea, or added to a cup of coffee or hot chocolate. |
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| Mixed Spice A classic sweet mulling spice blend for those hot apple ciders or to add a delicious flavour to all kinds of pastries.
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| We Want to Hear From You
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| Is there a blend you'd like us to make? Do you have any special requests? Is something missing from the newsletter that you'd like to see?
We welcome any and all feedback. If you've got any suggestions, comments, questions or complaints, please email us at contact@herbelicious.com |
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