Delicious Basil Recipes
The recipe:
- 400g lean beef mince
- 1 onion chopped finely
- a handful of fresh parsely (from my garden :o)
- salt and pepper
- basil (you can use mixed herbs)
- garlic powder
- tomato puree
- mushrooms
1- Mix all the above ingredients in a large bowl.
2- Then shape the burgers using your hands (you can make them any size you like, I chose to make smaller ones to fit into the mini bread buns I had).
3- Fry for 10-15 minutes in a mixture of olive oil and sunflower oil, until cooked on the inside as well as the outside (keep the heat low so you don't burn them).
4- I then fried some mushrooms too.
5- Serve the burgers in buns with sauces and salad of your choice
6- For a healthier meal, I chose to serve them with spaghetti rather than chips :o)
baby green
olive oil
salt
lemon
pepper
fresh basil, oregano
Important point is:
Add the lemon juice immediately after you have sliced the apple - avoids from changing the fresh colour of the apple
Mix the greens with olive oil first – when you put the salt first veggies get soggy (and do not put too much salt, it’s good even without salt)
Jean Georges Vogerichten’s “Tomato Tower”
Ingredients
4 large tomatoes (Golden Jubilee is photographed)
Salt and freshly ground black pepper
Sherry vinegar
About 2 cups basil leaves
1/2 cup extra virgin olive oil.
Method
1. Bring pot of water to a boil. Core the tomatoes, then make a small ‘x’ on their bottom (flower) end. Drop them into the boiling water and remove when their skins begin to loosen, about 30 seconds later.* Drain, then immediately submerge the tomatoes into a large bowl of ice water. When cool, peel them, then cut horizontally into 4 or 5 thick slices. Discard the bottom slice of each tomato (stem end*), but keep the other slices in order; they’re going to be restacked. Sprinkle each of the slices with salt, pepper, and a few drops of sherry vinegar.
2. Drop 1 cup of the basil leaves into boiling water for 10 seconds, then remove and rinse in cold water immediately. Place them, still wet, in a blender with the motor running, drizzle in the olive oil.
3. On individual plates, reassemble the tomatoes with the flat side down, putting a basil leaf or two between each later. Surround with a little basil oil, then sprinkle the whole thing with salt and garnish with a little more basil.
* 30 seconds was the upper limit in time for me. Watch your tomatoes carefully so that don’t start to cook.
** I did not discard the bottom slice, but trimmed it if it was uneven so as ensure that the tomato, when restacked, would be level.
u.e.’s Tomato Vinaigrette
1/3 cup sherry vinegar
1 ripe tomato, cored
1/3 cup extra virgin olive oil
2 tablespoons water
1 teaspoon salt
2 teaspoons sugar
1 garlic clove (two cloves if you like a stronger garlic flavor)
Method: Blend all of the ingredients except the olive oil in a blender. Slowly drizzle in the olive oil to emulsify. Transfer to a non-reactive container and use immediately or refrigerate up to 1 week.
Use your favorite pizza dough recipe.
Tomato sauce (mix and shred), 3 servings:
1 can crushed tomatoes
1 small can tomato puree
2 tsp black pepper
1 tsp chile / cayanne pepper
1 tsp crushed sea salt
1 tbsp dried oregano
2 cloves of garlic
Ingredients / pizza:
2-3 cups _fresh_ mozzarella
3 cherry tomatoes
I also used (barely visible in the picture):
3 champignons
1 red mild chile
Throw stuff together by your tastes. Top with a good ammount of fresh mozzarella. Garnish with cherry tomatoes .
Throw that beauty in the oven, 250c is good. Use a Pizza stone if you have one. 10 minutes or when your dough looks crisp and brown.
Garnish with oregano, black pepper, a handful of rucola and basil. Serve immediatly.
Comments
Gadget Lady says :
goldleaf says :
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