Loadsa basil

[warpig3]

I bought 240g of basil last night (going cheap, only 60p), what shall I do with it? I am going to make pesto, red and green and freeze. Anything else I can do with it which involves freezing, just couldnt resist it all as it was such a bargain.

[Clanad]

I take it you mean fresh basil, warpig3? If so and if you can't use it all within the next weeks or so, why don't you dry it and save it for future use. You can do it in a conventional oven and very low (200 deg F or lower) temperatures and it won't take long...

[Clanad]

Oh... and one of my favorites for winter... Cream of Tomato Basil Soup... make a large batch and freeze the rest...

Here's one:

INGREDIENTS
4 tomatoes - peeled, seeded and diced (We double or triple all ingredients for freezing)
4 cups tomato juice
14 leaves fresh basil
1 cup heavy whipping cream
1/2 cup butter
salt and pepper to taste

DIRECTIONS
Place tomatoes and juice in a stock pot over medium heat. Simmer for 30 minutes. Puree the tomato mixture along with the basil leaves, and return the puree to the stock pot.
Place the pot over medium heat, and stir in the heavy cream and butter. Season with salt and pepper. Heat, stirring until the butter is melted. Do not boil.

[warpig3]

Hi clanad, yes its fresh basil, just cant resist a bargain!

Dry it! Why didn't I think of that! Thats a lovely recipe for tom and basil soup too and I have all the ingredients already. Right thats me sorted on the basil front, now on to my excess of spinach, any ideas?

[Clanad]

Well... sure...
We do this as a side dish often since everyone likes it and it's quite easy.

! pound fresh spinach
1 large onion (yellow)
1/2 pound of sliced mushrooms (we like Portobellos)
2 or 3 thinly sliced cloves of garlic
1/4 cup extra-virgin olive oil
1/4 cup red wine or red wine vinegar
1 tablespoon lemon Zest
Juice from 1/2 lemon
1/2 cup grated Parmesan-Reggiano
1 teaspoon chilie pepper flakes (dried)
Salt and Pepper to taste

Slice onion (don't dice) and add to fairly hot olive oil along with the garlic. Cook until just translucent (about 3 to 5 minutes). Add mushrooms, don't overcook, just slightly wilted, maybe 5 minutes. Add red wine.
Add fresh spinach and lemon zest and cook just until the spinach wilts down. Don't overcook. Toss with grated cheese, lemon jusice and sprinkle pepper flakes to taste.
Some folks use kale instead of spinach, but spinach isn't as bitter as kale, in my opinion.

Serve as a side to any good meat dish (with the tomato-basil soup as a starter).

[warpig3]

I knew I could rely on you Clanad, that has me salivating just reading it! Thank you, thats me sorted until my next venture into the 'reduced' section.

[4GS]

Try this, we love it in the 4GS household
Tenderise required amount chicken breast fillets

cut a pocket in chicken breast fillets
mix some french or english brie, sundried tomatos and basil together and fill the pockets you cut in the fillets

wrap fillets in clingfilm then tinfoil
boil for 5 minutes then simmer for 20 minutes until fillets are tender


serve on a bed of Tagliatelle

Enjoy Mr warpig heaping praises on you

[warpig3]

Dag nabbit, was in the middle of writing a reply to 4GS and got kicked out.

4GS that sounds delicious too, just need to get some chicken breasts then I am sorted for that too. I am gonna have so many brownie points after this I won't know what to do with them all!

Thank you

[bimbo123456]

Tried putting granulated sugar in a mortar &pessle with some basil. Grind away until the basil has turned the sugar green. Take out any stray stalks. Tastes fab with greek yoghurt. Keeps in the fridge for ages. Enjoy!!