Guest guest Posted May 2, 2004 Report Share Posted May 2, 2004 Now you really have my curiosity peaked!!! How do you do them and what do you use them for? When it comes to using EOs and such in cooking, O'm an absolute novice - have never dared to venture in that line of field. But - maybe the time has come?? Fragrant Blessings, Ylva ¨PS Greek/Turkish youghurt is in my opinion THE yoghurt really worth eating and luckily (due to heavy imigration and Swedes fondens of traveling) we can get it here in Sweden. Along with some drippy Greek honey it's heaven, but with rose jam and chocolate??? Well, that must be as close as paradesian one might get??? DS Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 2, 2004 Report Share Posted May 2, 2004 Ylva, a drop of Butch's oregano in chickensoup is great or green bean soup... But just a drop.. I've made liquers with EO's but have to dig out those recipes. C-M Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 3, 2004 Report Share Posted May 3, 2004 To make a flavored surgar put a cotton ball with a drop or two of the eo in a container of surger (a couple of cups.) I've made Ylang ylang sugar. It's really nice, and adds a nice touch to tea. (now I'm thinking Mandarine would be really nice too!) I know of people that have made rose surgar the same way, but I haven't tried it yet. I don't allow myself to each much sugar except for the ocassional splurdge, and then I go all out. David Roman Quote Link to comment Share on other sites More sharing options...
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