Quadratini and Micro Herb Soup
I've decided to make a comforting soup using Quadratini
which are tiny squares of egg noodle pasta.   I'm doubling up by using micro herbs

Quadratini
chicken stock
Watercress and Micro Herbs, or a mix of your favourite herb leaves

Place the stock onto a medium heat and allow to come to near boiling point, add the pasta and stir well. Cook for about 5 minutes and then turn off the heat and cover the pot - the pasta will continue to cook in the residual heat.

Meanwhile, cut the desired amount of watercress and Micro Herbs - rinse and dry well before placing in the bottom of your serving bowl.


As you can see the herbs take up about a third of the dish.

Taste the soup and season with salt and freshly ground white pepper - if needed, re-heat it to come to serving temperature and then just pour it over the herbs.


It's best if the soup is not boiling hot, just pleasantly warm as you don't want to shock the herbs with boiling soup, you just want their flavours to seep into the stock.

Serve at once.

 

 

You may have guessed by now that my first crop of micro greens has taken place, ( May we Started Production )

 

the rocket, Mizuna and Mustard have been cut and measured, and they were definitely not found wanting. The basil is also ready and we are now in a weekly cycle of cropping. I followed the instructions for the following use of Micro Greens.

 

I decided to use my micro greens in a classic salad recipe, the famous Waldorf Salad. I like fruit in salads and I like crunch in salads, so the Waldorf salad is a firm favourite of mine It is also a quick and easy salad recipe.

I first made the dressing by mixing three tablespoons of regular mayonnaise with a teaspoon of lemon juice and salt and pepper to taste.

To the mayonnaise I added the following; some chopped red apple, with the skin removed, chopped celery, chopped red grapes and some toasted chopped walnuts. See: I told you it was quick and easy
Traditionally you would serve a Waldorf salad on a bed of crisp lettuce, but I decided to serve mine on a bed of rocket, cress and Mizuna  leaves.

I topped the Waldorf salad with my micro greens, I didn’t dress the micro greens, I just cut them, washed, dried and placed them on top.

The micro waldorf salad was delicious, it’s true the flavour of micro greens is more intense than the mature leaves, I compared the micro rocket leaves to the mature rocket, the difference in taste was noticeable. I have no doubt that same is true for all micro greens. I will definitely be using them in future salads.

If I can do this then anyone can I am a grower not a chef.

 

 

Devilled eggs with salatrio and micro basil

Devilled eggs are delicious, that really is the best way word to describe them. Devilled eggs are also relatively easy to make and the possibilities for the devilled part are endless, but I chose to do traditional devilled eggs, and serve them with Salatrio and our own mixed micro basil leaves.
I also did this one with the Mixed Micro Salad Leaves.

start by boiling the eggs for about 10 minutes, then place them in ice cold water to cool before removing the shells. Once the shells were removed I cut each egg into half and removed the yolk.

To the yolks add 1 teaspoon of Dijon mustard, black pepper to taste and just enough mayonnaise to make a smooth paste, blending all the ingredients together. This makes the devilled part. then place this mixture into a piping bag and piped it back into the egg whites.

 

To finish sprinkle paprika over the top.
then serve the devilled eggs on a bed of salatrio, chopped tomato and celery, and garnished with basil micro leaves. Or the Mixed Salad Leaves



Compliments of the killer salad web-site
Do you want KILLER Micro Herb Recipes    Click here

 

 

Follow the link below to give you some of the uses of herbs in cooking