12 aromas in the kitchen
The main thing is not to overdo it! Essential oils have an extremely strong aroma, and 1 extra drop will be enough to spoil everything. At first you will probably be visited by the desire to add more than necessary – this is a common mistake! You need to do the opposite and start with less, try what you got, and only then, if necessary, add an extra drop. First, limit yourself to 1 drop per person (2 drops for citrus essential oils).
Essential oils tolerate heat treatment well, but the lower the temperature and the shorter the cooking time, the better the essential oil retains its therapeutic properties.
Remember that not all essential oils are suitable for cooking purposes. Some of them are toxic, while others do not have special flavouring properties. Here, more than ever, their quality must be at the highest level. You can choose the essential oils according to your own taste, but don’t forget their properties.
- Use for cooking. Tasty and very simple: flavour your vegetable oil with tarragon. This is deliciously delicious and ideal for digestion. Add 40 drops of tarragon essential oil to a single-litre bottle of vegetable oil (it is best to mix 500 ml of olive oil with 500 ml of rapeseed oil, but if you eat pure oil – either one or the other – this is also good). Use in food as usual.
- Sauce (any). Add 1-2 drops of tarragon or basil essential oil to your sauces: mayonnaise or any other.
- Green salad, tomatoes and other raw vegetables. Add 1-2 drops of peppermint, garden shepherd or thyme essential oil to the salad dressing sauce.
- Gourmet salad. For example, grapefruit/orange, shrimps with balsamic vinegar and vanilla essential oil. These ingredients are simply made for each other.
- A dish based on chicken, shrimp, rice and coconut milk. Lemon peppermint essential oil is the final chord of magic taste.
- Flavoured honey. Add a few drops of lavender to the honey. It would be nice to use honey so flavoured for yoghurt and cottage cheese.
- Sweet desserts: yoghurt, cottage cheese, cake, fried fruit flavoured with lavender essential oil (delicious taste), citrus fruits, roses.
- Salty dishes: casseroles, pies, roasts, soups, etc., flavoured with dill, rosemary or basil essential oil.
- Ice cream flavoured with essential oils of your choice. Prepare your own ice cream (do not add essential oil to the ready-made ice cream – it will not make it tastier!)
- Sweet syrups: Add 10 to 20 drops of essential oil to 500 ml of maple syrup – everything depends on its “strength”. For example, it can be 10 drops of bergamot + 5 drops of vanilla + 5 drops of orange. Use approximately 20 ml of this syrup to flavour many drinks, water, milk (animal or vegetable) or even fruit juice. Such syrup will be much more useful than bottles with artificial flavors, which are sold in supermarkets!
- alcoholic cocktails with essential oils. Cognac, champagne, white wine or any other alcoholic beverage – essential oils are perfectly mixed with alcohol. But do not abuse alcoholic beverages.
- Flank with essential oils and agar-agar – It is prepared only for 2 minutes! Method of preparation: Pour 2 kg of essential oil into a pot with 3 large spoons of honey. Then add 500 ml of milk (cow, soy or almond) and mix thoroughly (never add essential oil directly to the milk – they are not mixed well), then dilute the bag of agar-agar (2 g), boil for 2 minutes, pour over the cups and put for at least 2 hours in the fridge. Then you can serve a healthy and surprisingly delicious dessert to the table!