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Borage Recipes

Beverages and Drinks with Borage

To flavour a glass of tomato juice or cocktail add 1 tablespoon minced young borage leaves. Add borage flowers when serving alcoholic drinks and fruit drinks. Especially good with a claret cup. Add borage leaves and flowers to hot or iced tea or lemonade.

Borage Wine Cup

Makes about 2 liter
125ml brandy
30ml castor sugar
750ml bottle dry white wine
125ml orange juice
250ml crushed ice
750ml bottle pink champagne
250ml lemonade
250ml ginger ale
250ml chopped fresh borage leaves
Borage flowers to garnish (optional)

  1. Blend brandy, sugar, wine, juice and ice until combined.
  2. Combine champagne, lemonade, ginger ale, borage and wine mixture in large bowl just before serving.
  3. Decorate with borage flowers.

Borage Ice Blocks

Half fill ice block trays with cold water and freeze solid. Remove from freezer and tip out the half blocks. Put a borage flower into each division, replace the half blocks and top them up with water. The flower is then trapped between the water and the ice. When the tray is returned to the freezer the borage flower will be set in the middle of the ice block. Otherwise the flowers tend to float to the top.

Borage-Flavoured Lemonade

¼ cup lemon juice
2-3 tablespoons sugar
3-4 medium-sized borage leaves
2 cups water

Put all ingredients in a blender and blend for approximately 30 seconds. Strain into a tall glass, and garnish with borage flowers.

Strawberry and Borage Cocktail

4-5 borage leaves
250ml dry vermouth
450ml orange juice
450ml soda water
450ml ginger ale
1 lemon thinly sliced
1 punnet small strawberries

Lightly crush borage with mortar and pestle. Place in a large punch bowl and add all other ingredients, except strawberries; chill. Clean and prepare strawberries and float in a punch bowl just before serving.

Desserts with Borage

To Candy Borage Flowers

Pick the borage flowers, each with a small stem, when they are quite dry. Paint each one with lightly beaten egg white, using a water colour paintbrush. Dust them lightly with castor sugar and set to dry on waxed paper in a warm place like an airing cupboard or in a very cool oven.

Fruits with Borage

Tropical Fruit Salad with Lime Syrup

Make a mixture of fruit e.g. Passion fruit, kiwi fruit, pineapple, selection of berries, paw paw, melon, water melon. Combine fruit in a large bowl. Add lime syrup, toss gently to combine, cover, refrigerate for several hours, even overnight.

Lime Syrup

125 ml lime juice
125 ml sugar
60 ml chopped fresh borage leaves

  1. Combine juice and sugar in small saucepan, stir over heat without boiling, until sugar has dissolved.
  2. Bring to boil, reduce heat, simmer, uncovered without stirring for 5 minutes, cool.
  3. Stir in borage.

Preserves with Borage

Add flowers to herbal vinegar as a dye and for a slight cucumber flavour.

Borage Jelly

A great spread with cream cheese and crackers.

6 cups borage leaves and flowers parts soaked in a 4 cups of cold water overnight, drain
4 cups of borage infused water
4 ½ cups sugar
1 tablespoon lemon
1 pack commercial pectin
a pinch of salt and red pepper

Cook according to commercial pectin direction.

Salads with Borage

Red, White and Blue Salad

1 medium cucumber
3 medium vine ripened tomatoes
¾ cup sour cream
1/4 teaspoon course black pepper
1 teaspoon white sugar
1 tablespoon rice wine vinegar
1 teaspoon chopped dill leaves
1/8 teaspoon freshly grated lemon peel
1/4 teaspoon finely grated red onion
salt to taste
borage flowers togarnish

Combine all the ingredients except for the tomatoes and flowers. Slice tomatoes and arrange them, overlapping, around the edge of a serving platter. Mound the cucumber mixture in the center of the platter, just covering the inner edge of the tomatoes. Chill well, and place the borage flowers decoratively on the salad just before serving.
Serves 4 to 6

Mixed Herb Salad (La Salade de Plusieurs Herbes)

Adapted from a 16th century French translation of a book originally written in Latin in 1474.

2 heads lettuce
1 handful young, tender borage leaves
1 handful chopped fresh mint leaves
1 handful fresh lemon-balm leaves
1 handful tender fennel shoots and flowers
1 handful fresh chervil leaves
2 tablespoons chopped fresh parsley
1 tablespoon oregano or marjoram flowers and leaves
salt
1/3 cup olive oil
2 tablespoons wine vinegar

Wash the lettuce and herbs well, dry them and place them in a large dish. Sprinkle with salt, add the oil and finally the vinegar. Let the salad stand a while before serving. Eat the salad heartily, crunching and chewing well.
To serve 6

Borage and Cucumbers

3 large cucumbers
200ml sour cream
2 tablespoons rice vinegar
½ teaspoon celery seed
1/4 cup chopped green onion
1 teaspoon sugar
salt and pepper to taste
¼ cup fresh, young borage leaves (chopped finely)

Slice the cucumbers thinly. Salt lightly and set aside in a colander for 30 minutes, then rinse and pat dry with paper towels. Mix the remaining ingredients, add the cucumbers to the mixture, and toss lightly. Garnish with borage blossoms. Chill for one hour before serving.

Sauces with Borage

Cucumber Sauce

Serve with fish salads, fried seafood and green salads

1 cucumber
2 shallots
5 ml soy sauce
salt and pepper
10 ml lemon juice
5 ml orange or lemon rind
5 ml made mustard
a dash of cayenne
20 ml chopped borage leaves
125 ml mayonnaise

Grate the cucumber and shallots. Add all other ingredients and blend in electric blender.Makes ± 375 ml

Frankfurter Gruene Sauce (Frankfurter Green Sauce)

3 cups mixed herbs (parsley, chives, chervil, borage, dill, spinach greens, watercress, tarragon, basil, pimpernel)
1 cup sour cream or plain yogurt
2 small onions, coarsely chopped
2 tablespoons cream
2 tablespoons mayonnaise
¾ cup low-fat cottage cheese (pressed through a fine sieve in order to smooth curds)
ground white pepper
small pinch of sugar
1 to 2 eggs, hardboiled and coarsely chopped

Choose all or merely a selection of the herbs and greens mentioned in the list of ingredients (using the tarragon more sparingly than the others). Wash them thoroughly and drain on paper towels. Coarsely chop the greens; loosely packed, they should amount to about 3 cups altogether. Take 2 cups of the greens, combine with the sour cream or yogurt and the onions, and puree in the blender or processor; add a few tablespoons of cream if it doesn’t seem to be fluid enough. The rest of the greens should just be finely chopped and stirred in a mixing bowl with the puree in order to give the sauce a little bite. Stir in as much mayonnaise and low-fat cottage cheese as it takes to produce a smooth, creamy sauce.

Season with salt, pepper, and a ittle sugar. The hardboiled eggs can either be mixed in with the sauce or strewn over it as a garnish.
Makes 2 to 3 cups

Soups with Borage

Add one tablespoon young freshly chopped leaves to every 4 cups beet, cabbage, green pea or spinach soup

Acquacotta di Verdure – Cooked Water with Greens

Acquacotta literally means cooked water. It is generally served as a one coarse meal and in the past was eaten by shepherds and stockmen. There are as many versions as there are cooks.

A loaf of day-old Italian bread
1 cup potatoes, peeled and cubed
500 g ripe tomatoes, chopped (and peeled, if you like)
500 g spinach washed and coarsely chopped
500 g vegetables such as peas, beans, bell peppers or whatever else is in season
Bouquet garni of minced borage, marjoram, thyme, parsley
125 ml extra virgin olive oil
Salt and pepper to taste

Fill a fairly large pot ¾ full of water and add the vegetables and herbs. Season with a little salt and cook for about 40 minutes. When the vegetables have finished cooking, cut the bread into thick slices. Dip each in the pot, let it drain, and put it in a bowl. Spoon some vegetables and a bit of the vegetable broth over the slices, drizzle some olive oil over them, and serve them with freshly ground pepper.

Vegetables with Borage

Borage flowers makes an attractive edible garnish and may be added to any green or fruit salad to taste. Young finely chopped borage leaves may be added to any green salad, but do not add too much because of their hairy texture. Especially good with beans, green peas and spinach.

Borage Leaves as a Vegetable

Wash young borage leaves and remove stalks. Chop finely and cook in a little butter in a covered saucepan over a very low heat. Season to taste. The dampness of the washed leaves should be enough to keep them from sticking to the bottom; they should soon be tender and their hairy texture disappears when cooked.

Try to combine the borage leaves with cabbage or spinach using about one-third borage leaves to two-thirds cabbage or spinach and cook in the same way.

It is makes a great 'marog'.

Borage Fritters

250 ml flour
8 ml baking powder
salt
125 ml milk
1 beaten egg
125 ml – 250 ml cooked, chopped borage leaves
15 ml grated onion
oil or butter to fry

  1. Sift flour, baking powder and salt into a basin.
  2. Make a well in the centre and stir in combined milk and egg to make a stiff batter.
  3. Add chopped, cooked borage leaves and grated onion.
  4. Heat oil in a frying pan and fry the mixture in tablespoons, turning to brown both sides.
  5. Drain on brown paper and eat hot with mashed potatoes and grilled tomatoes.

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