BORAGE JELLY
For growers of borage add flowers to herbal vinegar as a dye and for a slight cucumber flavour.This is wonderful on cucumber tea sandwiches.
Provided by Rita1652
Categories Jellies
Time 40m
Yield 7 half pint jars
Number Of Ingredients 5
Steps:
- Soak 6 cups of borage leaves and mint leave if using and flowers parts in a 4 cups of cold water overnight, drain and strain, pressing the liquid out of the leaves and flowers gently.
- Measure 4 cups of the liquid, add the lemon juice, and pectin.
- Put into a deep jelly kettle and bring to a rolling boil, then add sugar and stir to mix well.
- Stir and boil hard for 1 1/2 minutes, or until mixture sheets from a wooden spoon, skim, pour into hot clean 1/2 pint jelly jars. Seal the a water bath accordingly.
Nutrition Facts : Calories 576.1, Sodium 14.3, Carbohydrate 149.3, Fiber 0.6, Sugar 142.7
BORAGE PESTO
Try a different kind of pesto by using borage instead of basil. Tastes great with noodles. Use young borage leaves.
Provided by gartenfee
Categories Side Dish Sauces and Condiments Sauces Pesto
Time 10m
Yield 10
Number Of Ingredients 6
Steps:
- Wash and dry borage leaves. Roast pumpkin seeds in a dry skillet until lightly browned, 2 to 4 minutes. Remove and allow to cool.
- Combine borage leaves, roasted pumpkin seeds, Parmesan cheese, garlic, and salt in a food processor. With the food processor running, add olive oil, and process until a smooth paste forms. Transfer to a jar and add more olive oil to cover. Store in the refrigerator.
Nutrition Facts : Calories 65.6 calories, Carbohydrate 0.9 g, Cholesterol 0.9 mg, Fat 6.6 g, Fiber 0.1 g, Protein 1.1 g, SaturatedFat 1.1 g, Sodium 26.3 mg
CHEESE BORAGS (ARMENIA)
This recipe is from week 13 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and Armenia is my 13th stop. Cheese borags are a simple and delicious appetizer made from a mild white cheese (such as Monterey Jack or Muenster, or an Armenian cheese if you can find one) and phyllo dough. (This recipe comes from Robyn Kalajian from The Armenian Kitchen)
Provided by GiddyUpGo
Categories Cheese
Time 50m
Yield 30 borags
Number Of Ingredients 6
Steps:
- Mix the three cheeses with the egg. Set aside.
- Cover the phyllo dough with a piece of plastic wrap, then put a damp towel over the plastic wrap. This helps prevent drying.
- Take one sheet of Phyllo and fold it in half. Brush the folded sheet with melted butter.
- Put a spoonful of the filling onto the lower right corner of the sheet.
- Now fold the sheet over the filling, from corner to corner, as if you were folding a flag. You should have a triangle. Fold again, and one more time. Trim off any excess dough.
- Repeat until you have used all the filling.
- Brush the top of each borag with melted butter, then bake at 350 degrees for 15 to 20 minutes, or until the borags turn a golden brown color. Serve hot.
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