Wow, this has been a busy week of giveaways and freebies and I want to end the week by going right back to the book that started it all for me and giving you three FREE days on Amazon for my So Easy Herbal Kindle Ebook.
As many of you will know So Easy Herbal was my very first book. I wrote it back in 2010 to share my love of herbs and to show folks that you don’t have to be a white witch, old hippy or lady in tweeds with acres of land at her disposal to grow and use herbs and really make the most of them.
Herbs are for everyone and you don’t even need a garden to grow them successfully. You can have a few pots on the patio, by the back doorstep, on your balcony or in a window box.
So Easy Herbal covers the ten of the most popular herbs; basil, chamomile, lavender, mint, thyme, parsley, lemon balm, rosemary, sage and marjoram, and shows you how to use them in 50 different ways, from creating your own flavoured oils to making bath salts or sleep sacks or fragrancing your home.
So Easy Herbal is available on Amazon as a Kindle book as well as being available in hardback form. This weekend I am offering you a chance to get So Easy Herbal FREE on Kindle.
You’ll get some great ideas in there making Christmas goodies. Why not try this simple recipe for rosemary and parsley butter which is great with poultry (try pushing it under the skin prior to roasting) and equally good on hot toast with a slice of roast beef or strong cheese.
Rosemary And Parsley Butter
250g/9 oz unsalted butter
4 tbsp chopped fresh rosemary and parsley (I used flat leaf Italian) mixed together (or 2 tbsp dried)
1 tbsp fresh lemon juice
Have the butter at room temperature and mash the butter with a fork. Add in the herbs (well chopped) and lemon juice and season with salt and pepper. You can of course just whazz this up in your food processor if you are shjort of time, but to be honest I like doing this sort of thing by hand, taking a wee bit of time over it and enjoying the process.
Roll into a sausage shape in baking paper and screw up either end of the paper to secure. Write on the paper what is inside and store in the freezer for up to 3 months. Don’t even defrost when you want to use it, simply take a really sharp knife and chop off a piece of the frozen butter, rewrap the rest and pop it straight back into the freezer.
Rosemary And Parsley Butter
- 250 g/9 oz unsalted butter
- 4 tbsp chopped fresh rosemary and parsley I used flat leaf Italian mixed together (or 2 tbsp dried)
- 1 tbsp fresh lemon juice
- Start with your butter at room temperature and mash well with a fork (or use a food processor if you prefer)
- Chop the herbs very finely
- Add the chopped herbs and lemon juice to the butter and beat well to combine
- Roll the butter into a log using baking paper to form a sausage shape and twist ends to secure
- Label the butter log and store in freezer for up to 3 months
To get your FREE copy of So Easy Herbal just click this FREE So Easy Herbal link or scoot on over to Amazon anywhere in the world to grab a copy this weekend.
Have a great weekend everyone!
PS Next week I’ll be really busy doing talks and demos and the Scottish Country Living Christmas Fair in Glasgow and each day I’ll be sharing the recipes and crafting etc that I’m doing at the fair.