I can almost hear the sound of the waves, softly breaking on the sun-drenched shores of the Mediterranean Sea as I gently, with my fingers, tear the basil for the recipe into small shreds. The aroma fills the air and I unconsciously nibble a few leaves ...heaven.
Basil has a wonderful affinity with food. Indispensable in Thai curry (called the 'holy basil'), it combines incredibly with tomatoes and is the backbone of pesto, the fragrant scented concoction of pounded basil, pine nuts and parmesan – indeed a gourmet extravaganza.
However, basil is a brilliantly versatile plant, and, not just a culinary accoutrement. Try using the wonderful scent as a soothing fragrance in a bath – just crush a few and drop into the hot water, or rid the house of flies by simply bruising a few leaves and leaving them in small bowls scattered around the house. I hang bunches up by my doors and, each time I pass by, rub the leaves together. The little pests just vanish!
Basil is, for me, a 'must have' fresh herb. I like to keep a pot or two on my windowsill. I have tried growing it from seed, but care has to be taken, as it isn't too keen on the cold. I cheat and buy ready grown basil from my supermarket and plant it out into the garden!
I have frozen whole basil leaves, but they turn a brownish colour and look unappetizing – useful though if you need some in an emergency. However, if you liquidise the leaves with a little olive oil and freeze in ice cube trays, the result is far better (obviously won't freeze hard). If you're buying bunches of freshly cut basil, use them within a few days and wrap a damp kitchen roll around the stalks to help keep them fresh.
Tomato and Mozzarella Bites with Warm Basil Dressing
Ideal as nibbles, side salad or with grilled meat. Serves 2-4
Ingredients:
- 8 halved cherry tomatoes
- Packet small halved mozzarella balls (or large balls, diced)
- 2 Tbsp. sunflower oil
Dressing:
- 1 Tbsp. balsamic vinegar
- 3 Tbsp. extra virgin olive oil
- 3 Tbsp. chopped fresh basil
- 1 crushed clove of garlic
Method:
- Place the cherry tomatoes in a serving dish.
- Heat the oil in a frying pan.
- When hot, add the mozzarella and fry quickly until just coloured on each side.
- Keep tossing as rapidly as possible.
- Add to the serving dish.
- At the same time, put the oil and garlic in a small saucepan.
- Cook until the garlic has softened, but do not brown.
- Remove from the heat.
- Add the balsamic vinegar and chopped basil.
- Stir well and then pour over the tomatoes and mozzarella. Serve immediately.
TIP: The cheese may stick, so make sure the oil is very hot and keep tossing and turning. It will go gooey and, if you overcook, the fat in the cheese melts away and you're left with only crispy outsides!
Deborah Ratcliffe - An experienced International writer with a passion for the reality of life and its magic moments!
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