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HERB OF THE MONTH |
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BASIL |
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Basil is an annual that grows 60cm high, basil has peppery, clove scented leaves. There are many different types of Basil available now, but sweet basil and bush basil are still the most popular varieties for the home kitchen. Grown from seed, basil requires a sunny, moist but well drained position that is sheltered from the wind. For best results sow the seed at the beginning of spring or the end of summer. To encourage longer life, remove the small white flower buds as they appear. Basil loses much of its flavour when dried, so use fresh basil whenever possible. Excellent with all tomato dishes and torn up in salads, it also goes well with carrots, courgettes, pasta sauces and chicken. |
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RECIPES |
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Tomato & Basil Salad
 2 large tomatoes, sliced
60g fresh basil leaves
1 red onion, sliced into rings
Cut each tomato slice in half and arrange alternately with basil leaves on a large serving platter, Place onion rings in the centre. To make dressing, place garlic, olive oil, lime or lemon juice and black pepper into a screwtop jar and shake well to combine. Drizzle over salad.
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Herb Oat Scones
1 and half cups S/R Flour
quarter cup Instant Oats
half tsp baking powder
30g butter
2 tsps chopped parsley
2 tsps chopped basil
2 tsps chopped rosemary or half tsp dried rosemary
three quarters cup milk
Place flour, oats and baking powder in a bowl. Rub in butter, using fingertips, until mixture resembles fine breadcrumbs. Stir in basil, parsley and rosemary.
Make a well in the centre of the mixture and pour in milk. Mix lightly using a round ended knife until all ingredients are just combined (do not overmix). Turn mixture onto lightly floured surface and knead lightly. Press dough out evenly and cut into shapes. Arrange scones closely together on baking tray and bake at 220c for 150-20 minutes until cooked. |
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