Provencal herbs are a dried herbal mixture consisting of oregano, marjoram, savory, peppermint, thyme, sage, basil and rosemary. All these components are perfectly combined with each other, creating a unique fragrant composition, widely used in cooking. This material will present several recipes with Provencal herbs.
General information
For the first time such a set of spices was collected in Provencal gardens in the Middle Ages. Chefs of that time searched around the castle walls for fragrant plants capable of revealing the taste and aroma of exquisite dishes served by noble people.
Modern culinary specialists use this universal seasoning for preparing a variety of gastronomic delights. Where do the herbs of Provence add? The list of dishes is so great that it can not be listed in a few words. They are an indispensable component of French and Italian sauces and gravy. They flavored soups and borscht. The fragrant composition is added to meat, vegetable and fish dishes.
Harvesting at home
Despite the fact that a wide assortment of spices is presented on the shelves of modern supermarkets, many housewives prefer to collect a fragrant composition on their own. The proportions of Provencal herbs can be changed based on personal preferences. To prepare one of the most popular options you will need:
- 5 tbsp. l thyme leaves.
- 2 tbsp. l dry lavender.
- 1 tbsp. l fennel seed.
- 4 tbsp. l marjoram.
- 3 tbsp. l thyme, tarragon, rosemary and basil leaves.
Plant materials are simply crushed using a blender and stored in a hermetically sealed container.
Those who do not like fennel or lavender can be recommended to prepare a fragrant mixture according to another simple recipe. But before you do this, you need to find out what is part of the Provencal herbs. In this situation, you will need:
- 1 tsp sage.
- 3 tsp each savory, oregano, peppermint, basil, marjoram, thyme and rosemary.
All these components are interconnected and, if necessary, crushed. Store the aromatic mixture in a glass, hermetically sealed container in any cool dark place. Having figured out the composition and methods of harvesting, you can consider where you can add Provencal herbs. We accept the recipes of those dishes in which this seasoning will be appropriate.
Baked potato
This delicious dish can be a full-fledged independent dinner, and an excellent side dish for meat or poultry. It is prepared from a minimum set of components, among which must necessarily be:
- 12 medium potatoes.
- 1 tsp Provencal herbs.
- 3 tbsp. l any vegetable oil.
- Garlic salt (to taste).
Potatoes with Provencal herbs, the photo of which is presented in this publication, is prepared very simply. Peeled and washed tubers are cut into several parts and mixed with aromatic spices, garlic salt and vegetable oil. All this is packaged in a special sleeve and baked at 200 ° C. Shortly before being prepared, the bag is carefully cut so that its contents lightly brown.
Ratatouille
This French vegetable dish is the most popular answer to the question of where Provencal herbs are added. It consists exclusively of herbal ingredients and fits seamlessly into the vegetarian menu. To cook it at home, you will need:
- 300 g of zucchini.
- 300 g of sweet pepper.
- 300 g of blue ones.
- 100 g of onion.
- 1 kg of tomatoes.
- 3 cloves of garlic.
- ½ tsp Provencal herbs.
- Salt, oil and pepper.
Pre-peeled and chopped onions are sautéed in a greased pan, and then supplemented with half chopped tomatoes, from which the skin was previously removed.
After about ten minutes, baked peppers, freed from peel and seeds, are added to the vegetables. All this is salted, seasoned, stewed for a short time on low heat and transferred to a refractory form. On top distribute circles of eggplant, zucchini and remaining tomatoes.
The future ratatouille is greased with vegetable oil mixed with Provencal herbs and sent to the oven. Prepare it at medium temperature, not forgetting to cover it with foil.
Potato gratin
Few people know that under such an intriguing name hides an ordinary vegetable casserole with spices, cheese and Provencal herbs, where you can add cream, garlic and other auxiliary components. To make classic gratin you will need:
- 4 potatoes.
- 3 cloves of garlic.
- 50 g of hard cheese.
- 150 ml low-fat cream.
- Salt, ground nutmeg, oil and olive herbs.
Pre-peeled and washed potatoes are cut into thin slices and laid out in layers in a greased form. All this is poured with a sauce of cream, garlic and spices, and then sent to the oven, heated to 180 ° C. After forty minutes, sprinkle with Provencal herbs, overwhelmed with cheese and briefly returned to the oven. Serve it with vegetable salad or meat products.
Baked beef with garlic and mustard
Meat dishes are the most satisfying of all that cooks usually mention when answering the question of where Provencal herbs are added. Beef baked with garlic and fragrant spices will be a worthy decoration for any feast and a great addition to a light vegetable salad. To cook it specially for dinner, you will need:
- 2 tbsp. l powdered mustard.
- 2 tbsp. l Provencal herbs.
- 3 tbsp. l olive oil.
- 1.5 kg of beef tenderloin.
- 4 cloves of garlic.
- Salt (to taste).
The meat is stripped of films and veins, washed and dried with paper towels. The thus treated piece is stuffed with chopped garlic and pickled in a mixture of mustard, olive oil, salt and aromatic herbs. After a couple of hours, it is packed in a sleeve and baked at 180 ° C for fifty minutes. Shortly before the completion of the process, the package is carefully cut so that the meat has time to acquire a delicious crust.
Fried beef
This aromatic and juicy meat, covered with a crispy golden crust, will be a harmonious addition not only to vegetables, but also to cereal side dishes. It is prepared very quickly and simply, which means it will often appear on the tables of everyone who loves hearty home-made food. To fry such meat yourself for lunch or dinner, you will need:
- 400 g of beef pulp.
- 1 tbsp. l Provencal herbs.
- Salt, ground pepper and vegetable oil.
Having figured out where Provencal herbs are added, you need to go broke, how best to cook it. It’s better to start the process with meat processing. It is stripped of everything superfluous, washed and cut with centimeter plates. Each of them is rubbed with a mixture of salt, spices and herbs, and then fried in a small amount of heated lean oil.
Baked pork
This delicious and tender meat, thoroughly saturated with the aromas of herbs, is equally suitable for both everyday and festive table. To bake it in the oven without hassle, you will need:
- 1.5 kg of fresh pork collar.
- 6 large cloves of garlic.
- 2 bay leaves.
- Salt, herbs, oil, caraway seeds and a mixture of peppers.
Pre-washed and dried meat is stuffed with garlic, rubbed with salt and sprinkled with spices. The piece thus treated is laid out on the foil, supplemented with crumbled parsley, sprinkled with vegetable oil and wrapped. After that, the pork is sent to a preheated oven and cooked at 170-180 ° C for an hour. Ten minutes before the end of the heat treatment, it is carefully released from the foil so that it can be covered with a delicious crust.
Pork steak
This juicy meat, covered with a golden crust, harmoniously fits into the holiday menu. To prepare it specifically for the gala dinner, you will need:
- 4 pork steaks (150 g each).
- 1 tbsp. l Dijon mustard.
- 2 tbsp. l lemon juice.
- 3 tbsp. l soy sauce and honey (necessarily liquid).
- Salt, olive herbs and vegetable oil.
Washed steaks are dried with paper towels and marinated in a mixture of spices, soy sauce, honey, mustard and citrus juice. After three hours, they are fried in a greased pan, transferred to an oiled baking sheet and baked at 180 ° C for twenty minutes. They are served with a salad of fresh vegetables or any spicy sauce.
Vegetable stew
This light summer dish has a pleasant refreshing taste and unobtrusive aroma. It consists of a large number of juicy vegetables, which means it turns out to be very useful and suitable for a diet and a children's diet. To cook such a delicious stew, you will need:
- 250 g of onions.
- 250 g of carrots.
- 70 g of sour cream.
- 30 g of provence herbs.
- 2 bell peppers.
- 5 pods of green peas.
- 3 tomatoes.
- ¼ fork of white cabbage.
- Salt, pepper, paprika and oil.
First you need to do onions. It is peeled, rinsed, crushed and sautéed in a greased pan. As soon as it changes color, it is supplemented with carrots and continued to fry. Strips of sweet pepper and thinly shredded cabbage are added to the slightly browned vegetables in stages. All this is salted, seasoned and stewed under a lid within eight minutes. At the end of the designated time, the future stew is supplemented with a cleaned pot, chopped tomatoes and sour cream. All gently mix, cover and bring to full readiness.
Cauliflower Stew
This delicious budget dish will be a great option for those who follow a diet. It consists mainly of vegetables, because it does not affect the harmony of your figure. To make such a stew, you will need:
- 60 g of tomato paste.
- 12 inflorescences of cabbage.
- 3 tomatoes.
- 1 young zucchini.
- 5 teeth of garlic.
- 3 carrots and onions.
- Salt, sugar, butter and olive herbs.
Onions and carrots are sautéed in a smeared pan, and then supplemented with tomato paste and slices of zucchini. After a couple of minutes, cabbage inflorescences and peeled tomatoes are added to the total capacity. All this is stewed under a lid within half an hour, and then they are salted, seasoned and flavored with garlic.
Provencal herbs: culinary reviews
Mistresses, often using these spices, claim that they are able to transform any most ordinary dish. According to them, even the usual borsch, flavored with a pinch of Provence herbs, acquires a completely new taste and aroma.