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Originally Posted by beppe
Delicious!
It looks Italian, or Greek (because of the cucumber and the Feta). Mediterranean for sure. I have few comments.
The basil dressing is not that far from pesto, except for the vinegar and the lemon juice. I would certainly try it with those ingredients, maybe one at the time. And then both. They are unexpected and I am curious. My basil could also take an heavy haircut.
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I was trying NOT to make it taste like pesto. I deliberately left out pine nuts and Parmesan cheese. I wanted the basil flavor and aroma, but not a pesto taste. It worked, very well. At first I didn't add the lemon juice and it was just wrong!! All the flavors were fighting each other. I added the juice and everything seemed to come together!
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The quiche. Very nice recipe. I am curious about the rosemary effect. I tend to use it in roasted food, mostly. Did you chop the leaves or just leave it whole, mostly for the aroma? Myself, instead of oregano, with the same ingredients, I would use fresh thyme.
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I cut up the leaves. I thought that with eggs being so bland, it would need something to give it some 'punch!' I debated between oregano and thyme, and only chose the oregano because it too needed cutting!
Stitchawl