Basil

Basil

Basil

Tough day at the office? Stressed by the kids? Then here is a natural way to help stress. Basil.
Basically Basil is a good source of magnesium which improves blood flow.
 
Try Basil Pesto with pinenuts. If you’ve never made a Roulade here is an easy to do recipe.
There are two versions that you can try. Basil this week is amazing from Leppington, NSW. Truly local.
Basil Pesto
 
Author:
Recipe type: Sauces
Ingredients
  • 1 cup basil leaves
  • 1 cloves garlic
  • ¼ cup pinenuts
  • 2 tbsp parmesan, grated
  • ½ cup olive oil
  • salt and pepper
Instructions
  1. Roast the pinenuts in a preheated moderate oven until aromatic and toasted.
  2. Crush the garlic to a paste and process with the basil and pinenuts.
  3. Variations
  4. Replace basil and pinenuts with coriander and cashew nuts and omit parmesan for an asian style pesto.
  5. Use walnuts instead of pinenuts.
  6. Pesto is great in mashed potato, spread over pork chops, use in a pasta sauce.
  7. For Pasta Sauce:
  8. For pasta, toss a few tablespoons of pesto with hot pasta and a bit of the cooking water until well coated. Toss in a few raw or blanched vegetables like tomatoes or broccoli .
  9. Basil pesto keeps for weeks in the refrigerator and freezes. A thin layer of spray oil over the top will keep it from 1 cup basil leaves
  10. cloves garlic
  11. /4 cup pinenuts
  12. tbsp parmesan, grated
  13. ½ cup olive oil
  14. salt and pepper
  15. discoloring. To freeze put in an ice cube tray, freeze then pop into a zip lock bag
Basil roulade
 
Author:
Recipe type: Main Course
Ingredients
  • For the filling:
  • 200g ricotta, processed to a smooth cream and seasoned to taste
  • salt and pepper
  • basil leaves
  • 30 slender green beans, trimmed, cooked and drizzled with a few drops of extra virgin olive oil
  • For the roulade:
  • 2½ cups water
  • pinch salt
  • 1 garlic clove, finely chopped
  • 125g chickpea flour
  • 2 tbs coarsely chopped rocket leaves
  • pepper
  • extra virgin olive oil for the tin
  • For the vinaigrette:
  • 2 ripe tomatoes, chopped
  • juice of 1 lemon
  • salt and pepper
  • ⅓ cup extra virgin olive oil
Instructions
  1. To make the vinaigrette: In a mixing bowl blend all ingredients until smooth. Taste for seasoning and set aside until needed.
  2. To make the roulade: Preheat oven to 200C. Oil a tin 18cm x 28cm, and line it with a sheet of baking paper. Oil the paper lightly.
  3. Bring water, salt and garlic to simmering. Sift in the flour, whisking all the time. It will thicken at once. Continue whisking for a minute, then stir in the rocket and quickly spoon the mixture into the tin. Smooth to about 1cm deep. Bake 20 minutes until just firm.
  4. Lay a clean tea towel on a tray, place a sheet of baking paper on top and brush it with oil. Cool the roulade for a minute and then invert onto the paper. Roll up and leave to cool for an hour.
  5. To assemble:
  6. Unwrap the roulade, spread with the ricotta filling and cover with the basil leaves and beans. Re-roll in the paper and when ready to serve, cut into thick slices and serve with the vinaigrette.
  7. *Chickpea flour (besan) is available at health food shops and Indian grocers.

 


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