I have dried a lot of it. Now I would like to do something new. I have
thought to make some eggs linguini (hand made) with miced leaves inside and
seasoned with a lemon cream. What do you think?

--
Kisses
Pandora

On Fri, 20 Jul 2007 14:03:31 +0200, "Pandora" > wrote:

>
>I have dried a lot of it. Now I would like to do something new. I have
>thought to make some eggs linguini (hand made) with miced leaves inside and
>seasoned with a lemon cream. What do you think?


Separate the seeds, crush the leaves.....

.....Oooooohhhhh..... marJORam

never mind

<rj>

"<RJ>" > ha scritto nel messaggio
...
> On Fri, 20 Jul 2007 14:03:31 +0200, "Pandora" > wrote:
>
>>
>>I have dried a lot of it. Now I would like to do something new. I have
>>thought to make some eggs linguini (hand made) with miced leaves inside
>>and
>>seasoned with a lemon cream. What do you think?
>
>
> Separate the seeds, crush the leaves.....
>
> ....Oooooohhhhh..... marJORam
>
> never mind
>
> <rj>

What have I said? My vocabulary is right????
Yes, it is right.
Pandora

On Fri, 20 Jul 2007 14:03:31 +0200, "Pandora" >
wrote:
>
>I have dried a lot of it. Now I would like to do something new. I have
>thought to make some eggs linguini (hand made) with miced leaves inside and
>seasoned with a lemon cream. What do you think?


Sounds good to me! I usually just use marjoram on meat. How do you
make the lemon cream?

Any more ideas would be great too. I have a huge marjoram plant that
I haven't trimmed yet.


--

A husband is someone who takes out the trash and gives the impression he just cleaned the whole house.

On Fri, 20 Jul 2007 10:03:53 -0700, sf wrote:

>On Fri, 20 Jul 2007 14:03:31 +0200, "Pandora" >
>wrote:
>>
>>I have dried a lot of it. Now I would like to do something new. I have
>>thought to make some eggs linguini (hand made) with miced leaves inside and
>>seasoned with a lemon cream. What do you think?
>
>
>Sounds good to me! I usually just use marjoram on meat. How do you
>make the lemon cream?
>
>Any more ideas would be great too. I have a huge marjoram plant that
>I haven't trimmed yet.

I don't know if you'd consider this a waste or not, but I've used big
bundles of fresh marjoram in a smoker. The herbal smoke is pretty
good.
--

modom

--
Posted via a free Usenet account from http://www.teranews.com

<sf> ha scritto nel messaggio
...
> On Fri, 20 Jul 2007 14:03:31 +0200, "Pandora" >
> wrote:
>>
>>I have dried a lot of it. Now I would like to do something new. I have
>>thought to make some eggs linguini (hand made) with miced leaves inside
>>and
>>seasoned with a lemon cream. What do you think?
>
>
> Sounds good to me! I usually just use marjoram on meat. How do you
> make the lemon cream?
>
> Any more ideas would be great too. I have a huge marjoram plant that
> I haven't trimmed yet.

Lemon cream is very simple. I put in a large pan just a little oil. Then I
add a whole clove of garlic. When the clove become blondie I throw away;
then I add fresh cream, 1 lemon juice and grated lemon skin (but I use only
the lemon of my plant). Salt and white pepper.
I add also a little of the boiling water where is the pasta I will eat.
Give it a try.

--
Kisses
Pandora

On Fri, 20 Jul 2007 20:02:11 +0200, "Pandora" >
wrote:

>Lemon cream is very simple. I put in a large pan just a little oil. Then I
>add a whole clove of garlic. When the clove become blondie I throw away;
>then I add fresh cream, 1 lemon juice and grated lemon skin (but I use only
>the lemon of my plant). Salt and white pepper.
>I add also a little of the boiling water where is the pasta I will eat.
>Give it a try.

Thank you.... maybe tonight.




--

A husband is someone who takes out the trash and gives the impression he just cleaned the whole house.

Pandora wrote:

>>
>>> I have dried a lot of it. Now I would like to do something new. I have
>>> thought to make some eggs linguini (hand made) with minced leaves inside
>>> and seasoned with a lemon cream. What do you think?


It sounds tasty, but marjoram can be very strong flavored. Try it and
let us know how it turned out.

Could you make pesto with the marjoram?

gloria p

Puester wrote:
> Pandora wrote:
>
>>>
>>>> I have dried a lot of it. Now I would like to do something new. I have
>>>> thought to make some eggs linguini (hand made) with minced leaves
>>>> inside and seasoned with a lemon cream. What do you think?
>
>
> It sounds tasty, but marjoram can be very strong flavored. Try it and
> let us know how it turned out.
>
> Could you make pesto with the marjoram?
>
> gloria p

I should think in pesto it would be even stronger. I haven't tried it,
though.

I saw a beautiful presentation of lasagne last week in which the chef
rolled whole parsley leaves between two ultra-thin sheets of fresh
pasta. It was for the top layer only. What a beautiful thing it was
when done! Why not marjoram, ask I?

--
Posted via a free Usenet account from http://www.teranews.com