Thyme - Glossaries - Tools

Cookery Class >>> Glossaries

Thyme
An aromatic herb with tiny brownish-green leaves. It is available fresh or dried. There are many varieties of thyme which include wild (from Mediterranean regions), lemon and variegated thyme.

Use: It is one of the basic herbs used in cooking. Alone or in a bouquet garni, fresh or dried, it is used in a huge range of dishes but particularly in casseroles, stews and marinades, stocks, soups, sauces, roast meats, poultry and tomato dishes. If the recipe calls for crumbled thyme, it is easier to use the dried version.

10 things to do with Thyme

-	Baked fish with creamy avocado sauce	-	Baked tomatoes with olive oil and herbs
-	Rack of lamb with mustard and herbs	-	Ricotta herb balls
-	Apple and leek soup	-	Leg of lamb with port stuffing
-	Jambalaya	-	Farmhouse breakfast
-	Taboulleh & marinated feta salad	-	Lamb shanks in muscadel sauce

All listings under 'T' in A-Z OF INGREDIENTS

- Tabasco sauce
- Taco
- Tarragon
- Tomato
- Tortilla
- Tongue
- Tripe
- Trout
- Turmeric
- Thyme

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