Rosemary was asking about uses of herbs she has grown in her garden.
I experiment with new herb flavours by mixing a herb (or herb blend)
with ricotta cheese and using this as a dip for pita bread or
vegetables. If you eat dairy, you might like to try this.
Another ricotta cheese based recipe I have made for my lunch at work
today. I decided I wanted to take a hot lunch but discovered that my
freezer was sadly lacking in ready made up lunches.
Salsa and ricotta pita bread
Combine ricotta cheese (60 gms, or a couple of spoonfuls) with a handful
of chopped capsicum and tomato, a teaspoon of basil and a large spoonful
of hot tomato salsa. Mix and heat through (I did 1 minute in the
microwave). Spoon into half of a large pocket of pita bread.
Add a few black olives and capers for garnish. Can be eaten hot or
cold.
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