Aromatic Rosemary Infusion
Serves: 1 cup
Ingredients:
2 tbsp. fresh rosemary leaves, or 2 tsp. dried
6-8 oz water
Instructions
If you are using fresh rosemary leaves, chop them to release more surface area
Place the chopped rosemary leaves into a tea ball and put into your favorite mug
Boil water and pour into the mug
Cover the tea so you don't lose the essential oils. Steep 7-10 minutes.
Rosemary Butter Pasta
2 teaspoons crushed garlic, finely chopped
1 tablespoon fresh rosemary, finely chopped
6 tablespoons butter, cubed (3 oz)
1 beef stock cube
500 g fettuccine
1 cup parmesan cheese fresh grated
Place garlic and rosemary in small saucepan with butter.
Cook over low heat, stirring often until butter has melted. Add stock cube to mixture and stir until dissolved.
Cook pasta until tender but still firm to bite.
Drain pasta reserving some of the liquid. Add butter sauce to pasta, stirring well, gradually adding reserved liquid until a creamy sauce forms.
Serve with parmesan cheese.
Pear and Rosemary Upside Down Cake
Serves 8
Ingredients:
150g butter, softened
150g golden caster sugar
3/4 tsp rosemary needles. very finely chopped
150g flour
2 1/4 tsp baking powder
3 eggs
For the Topping:
5 tbsp butter
100g light soft brown sugar
Needles from 2 sprigs of rosemary
2 - 3 pears, peeled, cored and cut into wedges
Heat the oven to 170C. (190c non fan.) To make the topping, smear the butter over the base of a 21 cm cake tin. Sprinkle over the sugar and rosemary and arrange the pear slices on top.
To make the sponge, beat the butter, sugar and finely chopped rosemary together until very soft, pale and well aerated. Mix the flour and baking powder together with a generous pinch of salt. Add the eggs, one at a time, to the sugar and butter mix, adding 1 tbsp of the dry ingredients with each addition, then gently fold in the remaining flour mixture. Take care not to overwork the mixture. Spoon the batter over the pears and spread evenly.
Bake for about 50 minutes until the sponge is well risen and springy to the touch. It should be a deep rich brown.
Run a knife around the edges to make sure the cake will come away from the tin, then invert onto a large plate. Serve hot or warm with cream.
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