#Fresh Dill

[fieriframes]

[I love that you didn't put the salmon on the pizza in the oven. That would have killed it. The fresh dill, lights out. The onion, of course, with salmon.]

[askwhatsforlunch]

Cucumber Octopus Salad

Fragrant and refreshing, this Cucumber Octopus Salad makes a delicious Summer lunch. Happy Friday!

Ingredients (serves 2 to 3):

a small bunch Garden Chives 

a few sprigs Garden Dill 

2 fluffy sprigs Garden Chervil 

½ lemon

a good pinch of salt and freshly cracked black pepper

¼ teaspoon Piment d'Espelette or (slightly less) Cayenne Pepper

4 tablespoons olive oil

½ red onion

365 grams/1.8 pound cooked Octopus 

1/3 large cucumber, rinsed

Finely chop Garden Chives, Dill and Chervil, and spoon into a salad bowl. Thoroughly grate in the zest of the lemon halve.

Season with a pinch of salt and freshly cracked black pepper, and Piment d'Espelette.

Drizzle generously with olive oil, and give a good stir, to mix.

Then, thoroughly squeeze in the juice of the lemon halve, stirring energetically until well-blended. Set aside.

Peel and finely chop red onion, and stir into the bowl, coating in oil, herbs and spices.

Finally, cut the Octopus into small chunks, and stir into the salad bowl. Toss well to generously coat in dressing.

Dice cucumber, and stir into the salad, coating well in dressing, too.

Place salad bowl in the refrigerator to chill, at least one hour.

Serve Cucumber Octopus Salad cold, with a glass of chilled Pays d'Oc Rosé.

[surebabyholdback]

Green

[simply-beautiful-world]

[chezkazu]

Garlic Prawns

[bloggerliveshere]

"Corned Beef and Cabbage Confit"

In need of a recipe using up that leftover corned beef. Look no further because this Corned Beef and Cabbage Confit makes your decision easy. My inner Irish has been showing this past week. Confit is normally made with meat such as duck cooked in fat. However, the fat in this recipe is milk, chicken broth and heavy cream. Cabbage is cooked into a thickened cream sauce. Oh yum! The added flavors���

[oolhan]

this is a bit embarassing to admit and its niche but I HAD to share this okay. All this time I thought the entirety of the thg fandom just universally agreed (headcanon) that katniss' scents are along the smells of pines and wood and smoke. That makes sense. And then Peeta always has cinnamon and dill to him. This combination is present in almost all fic I've read so I assumed it's purely headcanon and I was curious why out of all scents a baker can smell, why dill? why cinnamon???

and then.

oh my god.

cinnamon and dill IS CANONICALLY Peeta's faint scents! it's shortly mentioned in mockingjay and I just discovered it in my re-read now. Katniss smelt faint scents of cinnamon and dill in her dream when she's missing her peeta.

I can't believe this I'm pushing myself down the stairs.

[jay-kwellyn]

Maybe I’m just gay but pickles have absolutely no right to slap as hard as they do

[xbasement-baitx]

Besties I am having the best day ever !!!

[mildmayfoxe]

OK BITCH!!!!!

[fieriframes]

[Black pepper. And then fresh dill. And there were bags under my eyes and they weren’t Prada. We just put it right on top of the fish.]

[askwhatsforlunch]

Octopus Salad

Whether or not you're on holiday, the first spoonful of this beautifully fragrant Octopus Salad will so vividly take you to the seaside, you will hear the waves roll onto the sand! Happy Tuesday!

Ingredients (serves 2 to 3):

a small bunch Garden Chives 

a few sprigs Garden Dill 

2 fluffy sprigs Garden Parsley

2 fluffy sprigs Garden Chervil 

½ lemon

a small garlic clove

a good pinch of salt and freshly cracked black pepper

1/4 teaspoon Piment d'Espelette or (slightly less) Cayenne Pepper

4 tablespoons olive oil

1/2 red onion

365 grams/1.8 pound cooked Octopus 

Finely chop Garden Chives, Dill, Parsley and Chervil, and spoon into a salad bowl. Thoroughly grate in the zest of the lemon halve.

Peel garlic clove, and grate it in, as well.

Season with a pinch of salt and freshly cracked black pepper, and Piment d'Espelette.

Drizzle generously with olive oil, and give a good stir, to mix.

Then, thoroughly squeeze in the juice of the lemon halve, stirring energetically until well-blended. Set aside.

Peel and finely chop red onion, and stir into the bowl, coating in oil, herbs and spices.

Finally, cut the Octopus into small chunks, and stir into the salad bowl. Toss well to generously coat in dressing.

Place salad bowl in the refrigerator to chill, at least one hour.

Serve Octopus Salad cold, with a glass of chilled Pays d'Oc Rosé.

[aniah-who]

I have a vision, and it's green (:

For those of you who don't know me, hi— I'm Aniah (: and I have a pretty big green thumb; and by this, I really just mean that I'm a proud plant mom. From succulents to vines, from palms to trees, I have it. However, recently, I've grown an itch to add an additional category of plants to the family- kitchen herbs! I'm super excited to get into the rhythm of research and even more excited to go shopping once I complete my Herbs-To-Buy list! A few herbs that have already added to my list are Oregano, Lavender, Rosemary, Thyme, Parsley, Dill, Basil, and Sage. If you guys have any tips or recommendations at all regarding ideal herbs or just gardening in general, feel free to drop a comment! By the way, these will all be indoors <3

[fadedlovemp3]

sorry for being half white but a good pasta salad in the summer time 🫶🏼🥰

[what-marsha-eats]

SMOKED SALMON ROLL-UP

From BAKING WITH DORIE by Dorie Greenspan

Makes 8 to 10 servings

INGREDIENTS

FOR THE CAKE

2 teaspoons poppy seeds

1⁄4 teaspoon garlic powder, or more to taste

1⁄4 teaspoon onion powder, or more to taste

1⁄2 cup (68 grams) all-purpose flour

1⁄4 cup (32 grams) cornstarch, plus more for dusting

6 large eggs, separated, at room temperature

1⁄2 teaspoon fine sea salt

Finely grated zest and juice of 1⁄2 lemon

FOR THE FILLING

8 ounces (226 grams; generous 1 cup) whipped cream cheese

4 ounces (113 grams) smoked salmon, finely chopped

2 scallions, trimmed and thinly sliced

About 2 tablespoons finely chopped fresh dill, or to taste

About 2 tablespoons snipped fresh chives, or to taste

About 2 teaspoons capers, rinsed, patted dry and chopped

Freshly squeezed lemon juice to taste

Fine sea salt and freshly ground black pepper

TO FINISH (OPTIONAL)

Finely sliced cucumber (peeled or not)

Finely sliced radishes

Freshly squeezed lemon juice

Fine sea salt and freshly ground black pepper

A handful of arugula if serving the cukes and radishes as a salad

A WORD ON WORKING AHEAD:

As fancy as this looks, it can easily be made ahead. You can prepare both the cake and the filling the day before.

TO MAKE THE CAKE: Center a rack in the oven and preheat the oven to 400 degrees F. Coat a rimmed baking sheet that’s about 12 × 17 inches with baker’s spray, line it with parchment paper and spray the paper. Have a clean kitchen towel and a strainer at hand.

Stir the poppy seeds and garlic and onion powder together in a small bowl.

Sift the flour and cornstarch together onto a sheet of parchment paper (easy to use later as a funnel) or into a medium bowl.

Put the egg whites in the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl you can use with a hand mixer, and put the yolks in another large bowl. Whisk the yolks with the salt and lemon zest.

Beat the whites at medium-high speed until they hold firm peaks, taking care to stop before they separate into puffs. Spoon about a quarter of the whites over the yolks, add the lemon juice and whisk to blend—you’re using the whites here to lighten the yolks, so there’s no need to be gentle. Sprinkle the poppy seed mixture over the yolks, scrape the remainder of the whites into the bowl and top with the dry ingredients. Working with a flexible spatula, gingerly fold everything together, turning the bowl as you fold and being on the lookout for pockets of flour—they have a habit of hiding at the bottom of the bowl. The mixture will deflate—it’s inevitable—so just carry on.

Scrape the batter out onto the parchment-lined baking sheet and spread it evenly across the entire surface.

Bake for 6 to 8 minutes, or until the cake has puffed (it will puff unevenly) and the top feels dry to the touch. Transfer the baking sheet to a rack and immediately, while the cake is still hot, lay the kitchen towel out on a work surface and dust it with cornstarch—shake the cornstarch through the strainer onto the towel. Run a table knife around the edges of the baking sheet to loosen the cake and turn it out onto the towel. Lift off the baking sheet and very carefully peel away the parchment. If necessary, turn the towel so that a short side of the cake is parallel to you (if you prefer a longer, more slender cake, you can roll it up starting from a long side), and roll the cake up as tightly as possible in the towel. Twist the ends of the towel to compress the cake, then allow to cool to room temperature. (The cake can be made up to 1 day ahead and left, rolled up, at room temperature.)

TO MAKE THE FILLING: Stir all of the ingredients except the lemon juice, salt and pepper together in a bowl until well blended. Taste and add as much juice, salt and pepper as you’d like. (The filling can be refrigerated, covered, overnight.)

TO ASSEMBLE THE ROLL-UP: Unroll the cake—you can leave it on the towel—and spread the filling evenly over it, leaving just a thin strip bare at the far end.

Using the towel and your hands, roll the cake up as neatly and carefully as you can, finishing with the seam on the bottom (or as close to the bottom as you can manage). Slice off—and nibble on—the ragged ends.

TO FINISH THE ROLL-UP (OPTIONAL): If you’d like to top the roll-up, toss the cucumber and radish slices with a squirt of lemon juice, season with a little salt and pepper and arrange in an attractive pattern down the length of the roll. Alternatively, add some arugula to the mix and serve as a salad alongside the roll-up.

The roll-up is ready to serve now, or you can refrigerate it and serve chilled—it’s good both ways.

STORING: The roll-up can be wrapped in plastic and kept in the refrigerator for up to 1 day.