Hi, everyone!! Haven't been here for absolute ages, but for "absolute ages" things have been chaotic here -- building on, renovations, kitchen gutted, etc. We rent a place next door ... No time for fun!!
I saw that days ago people talked about basil, which is basically only useable when fresh, apart from making pesto.
Here is another method of PRESERVING FRESH BASIL:
In a processor whizz 4 quite tightly packed cups of fresh, clean basil leaves. Add 1/3 cup (more or less) of olive oil, to form a paste.
Spray ice cube containers with nonstick spray, fill each hole with the basil paste, and freeze overnight. Then tip into ziplocks, carefully press out as much air as possible, zip, label and freeze.
Use in midwinter in salad dressings or for any dish where you'd like a taste of summer.
I'm adding my Blogspot addy -- don't know if it's allowed! I've just started out and don't really know what I'm doing yet!!!
http://www.foodbyzuri.blogspot.com
I saw that days ago people talked about basil, which is basically only useable when fresh, apart from making pesto.
Here is another method of PRESERVING FRESH BASIL:
In a processor whizz 4 quite tightly packed cups of fresh, clean basil leaves. Add 1/3 cup (more or less) of olive oil, to form a paste.
Spray ice cube containers with nonstick spray, fill each hole with the basil paste, and freeze overnight. Then tip into ziplocks, carefully press out as much air as possible, zip, label and freeze.
Use in midwinter in salad dressings or for any dish where you'd like a taste of summer.
I'm adding my Blogspot addy -- don't know if it's allowed! I've just started out and don't really know what I'm doing yet!!!
http://www.foodbyzuri.blogspot.com