- 2 teaspoons of rosemary seeds (dried)
- 2 teaspoons of thyme (dried).
- 2 cloves of garlic.
- 1 lemon.
- grounded white pepper.
- salt to taste.
I’ve grounded it up really fine, and oiled up the rack of lamb and dusted it all over. Was spicy, but really good.
Tag Archives: rosemary
Paella herbs (home made)
The ingredients are simple, but be aware of some serious yellow fingers after this 😉
- 4 parts of sweetened paprika powder
- 4 parts of union powder
- 2 parts of garlic powder
- 2 parts of whole black pepper grains
- 1 part of clove buds
- 1 part of rosemary (dried)
- 1 part of safran or kurkuma herbs. ( I used a mix, about half of both)
grill up the pepper grains and the clove buds slightly and put them in a grinder (I have an electric one, but a manual based mortar would work as well….), also include the dried rosemary and the safran wires.
Grind them down until a powder and add and stir in all other powders. There. You’re done. Easy, but very colouring, and strong in taste. Great mix for paella!
T-Bone and Taters. Good food.
Not much complication, but a genuine good dish for a saturday. I still had a nice little T-Bone steak in the freezer, and decided to prep that. I wanted something nice and simple, since I didn’t have that much time today.
I’ve marinated the steak using a simple yet effective way.
Just used the following.
- 5 tablespoons of olive oil
- pepper
- salt
- 2 cloves of garlic, not too finely cut up.
I’ve put that all in a ziplock bag, with the defrosted steak and let that rest in the fridge for about 2 hours.
Meanwhile I’ve sliced up some potatoes and heated up my skillet with some olive oil. I’ve baked the potatoes and just added some dried italian herbs and some salt to it. Simple yet effective.
Meanwhile I’ve heated up my WGA with some charcoal and waited until it was searing hot. Just do both sides of the T-Bone for about 60 seconds and then move it to indirect and close the lid. For a red steak, use about 4- 6 minutes, depending on the thickness of the steak and for medium, use about 7 – 9 minutes indirect. Great steak. I’ve covered it in aluminium foil for about 5 minutes before serving and eating. Loved it with a glass of rosé wine.
Spring is in the air! Lamb on the grill!
Mothersday in Holland (and a lot of places around the world, afaik). Yesterday was a fantastic day in the Nehterlands and temperatures were in the 20’s. (Celcius that is, of course). Great breakfast with the kids, and took a nice trip around Friesland, which looked beautiful with it’s nature and water. Lots of boats and loads of sun! What can go wrong? Nothing! Continue reading Spring is in the air! Lamb on the grill!
Chicken and lemon stew
Yess! It’s been way too long since I’ve fired up the DO, so this saturday it was time to dust the Oven off and get it lit up!
Chicken is the preferred cut, and I needed to figure out a nice recipe for cooking it, without sticking in the recipes I know and love already. Got me thinking, and suddenly …. #lightbulboverhead ….. lemon came to mind (and google).
Fenix BBQ 