Cafes In Richmond

Cafes In Richmond

	Cobblestones, 01748 850290, 8 Market Pl, Richmond DL104HU
	Coffee Bean, 01748 821821, Market Pl, Richmond DL104QG
	Crossview Tea Rooms, 01748 825897, 38b Market Pl, Richmond DL104QL
	Frenchgate Cafe Restaurant & Bistro, 01748 824949, 29 Frenchgate, Richmond DL104HZ
	Harveys Cafe and Licensed Bistro, 01748 829677, 7A Rosemary Lane, Richmond
	Honey Pot Cafe, 01748 850995, 4 Trinity Church Sq, Richmond DL104HY
	Muker Village Store & Teashop, 01748 886409, Muker Richmond DL116QG
	Richmond Tea Room & Bakery, 01748 850625, 10 Queens Rd, Richmond DL104AE
	Singing Kettle, 01748 850024, York House/60 Market Pl, Richmond DL104JQ
	White House, 01748 884763, Anvil Sq, Reeth, Richmond DL116TE

Oregano

Often confused with sweet marjoram, but herbalists believe that oregano is better medicinally. The generic name is said by some to be an amalgam of the two Greek words, óros and gános, meaning ‘mountain brightness’ or ‘shining mountain’.

An eastern Mediterranean native, the plant has a long history of use in medicine and it was used by the ancient Greeks in poultices for sores, aching muscles and rheumatic pains in limb joints. The herb was taken to the New World by the early colonists largely for the same medicinal uses. They also used it, infused, as a tea to treat bronchitis and asthma and its digestive properties were employed in treating gastro-intestinal disorders. The dried herb is very popular in Italian cooking.

What is Dal?

Dal is a preparation of pulses (dried lentils, peas or beans) which have been stripped of their outer hulls and split.

It also refers to the thick stew prepared from these, an important part of Indian, Nepali, Pakistani, Sri Lankan, and Bangladeshi cuisine.
It is regularly eaten with rice and vegetables in Southern India, and with both rice and roti (wheat-based flat bread) throughout Northern India & Pakistan.

Dal is a ready source of proteins for a balanced diet containing little or no meat. Sri Lankan cooking of dal resembles that of southern Indian dishes.

Mint Sauce

Mint sauce is a sauce made from finely chopped mint leaves, soaked in vinegar, and a small amount of sugar. Occasionally, the juice from a squeezed lime is added. The sauce should have the consistency of double cream. In UK and Irish cuisine it is traditionally used as a complement to roast lamb (but usually not other roast meats) or, in some areas, mushy peas.

Mint sauce can sometimes be used in recipes in place of fresh mint. Also you could try it on toast or bread. Mint sauce can be added to yoghurt to make a mint raita. "Sweet and sour" sauces such as Mint sauce were common throughout Medieval Europe, (with the use of mint being more common in French and Italian cuisine of the period than that of the English), however they became less common and mostly died out as Europe entered the Modern Era.

BASIL

Basil (ocimum sanctum) is the only member of the mint family which is native to India, where it was called arjaka in the ancient language, Sanskrit. Its Latin botanical names are derived from the Greek okimon, ‘fragrant lipped’ and basilikan, ‘Royal’.

Feelings about Basil have mixed throughout history, the herb having been variously associated with death, religious ritual, medicine, fertility, erotica and even as being responsible for the breeding of scorpions. It is probably for this reason, following a homeopathic logic that it was recommended at one time for the treatment of scorpion stings and snakebites. The ancients, although holding mixed feelings about the herbs, even swore oaths on it in courts of law.

In association with Just Eat. The online takeaway ordering service at www.just-eat.co.uk