Beverages and Drinks with
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
30ml castor sugar
750ml bottle dry white wine
125ml orange juice
250ml crushed ice
750ml bottle pink champagne
250ml ginger ale
250ml chopped fresh borage leaves
Borage flowers to garnish (optional)
- Blend brandy, sugar, wine, juice and ice until combined.
- Combine champagne, lemonade, ginger ale, borage and wine mixture in
large bowl just before serving.
- 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.
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
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.
125 ml lime juice
125 ml sugar
60 ml chopped fresh borage leaves
- Combine juice and sugar in small saucepan, stir over heat without
boiling, until sugar has dissolved.
- Bring to boil, reduce heat, simmer, uncovered without stirring for 5
- Stir in borage.
Preserves with Borage
Add flowers to herbal vinegar as a dye and for a slight cucumber flavour.
A great spread with cream cheese and crackers.
6 cups borage leaves and flowers parts soaked in a 4 cups of cold
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
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
Serve with fish salads, fried seafood and green salads
Grate the cucumber and shallots. Add all other ingredients and blend in electric blender.Makes ± 375 ml
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
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
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
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.
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
It is makes a great 'marog'.
250 ml flour
8 ml baking powder
125 ml milk
1 beaten egg
125 ml – 250 ml cooked, chopped borage leaves
15 ml grated onion
oil or butter to fry
- Sift flour, baking powder and salt into a basin.
- Make a well in the centre and stir in combined milk and egg to make a
- Add chopped, cooked borage leaves and grated onion.
- Heat oil in a frying pan and fry the mixture in tablespoons, turning
to brown both sides.
- Drain on brown paper and eat hot with mashed potatoes and grilled
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