Tag Archives: Olive oil

The king of leaves


Homegrown Basil

My adventure started learning how to grow basil at home.

I love basil, the flavour, the smell…the taste in food, absolutely everything about it. After successfully growing my own basil from cuttings, I was a bit worried I wouldn’t be able to store it any other way besides drying them. So the research began…

Besides drying the leaves and using them in everyday cooking, I have also found how to infuse olive oil with basil leaves and then use to cook or as dressing for salads and cold plates.

I thought you will find it useful if I share how I’ve done it, as there are so many recipes out there, but this one worked for me.

Recipe/How to infuse olive oil with fresh basil/no cooking involved

First, wash the leaves well, my basil is homegrown/indoor, so I know exactly what’s on the leaves…NOTHING, but nevertheless they need to be clean. Once washed, the leaves are put in boiling water for exactly 1 minute, process called blanching.

Remove them from the hot water and place in ice cold water to cool down quickly.

Dry them on a paper towel, I’ve also used a paper towel on top to soak the excess moisture

Place the blanched basil leaves, olive oil and pinch of salt in a blender and mix until completely smooth.

This should be your final result

You can use immediately or store in the fridge for just over 1 week.

I’ve used mine straight away in making some delicious tomato sauce for spaghetti, the taste is absolutely amazing, nothing compares to it.

Especially that before I used to add leaves to my sauce but the flavour wasn’t always there.

See below measurements:

1.5 cup of basil leaves, pinch of salt and 1 cup olive oil.

If you want a stronger basil flavour, put 2 cups of leaves to one cup of oil, this will also make it much thicker, perfect for dressing salads.

Let me know if you have tried this recipe and what do you think.

Lots of love,

Your Girl with an Apron

‘Fresh herb cuisine’


Welcome back to Julia’s Kitchen Corner 🙂

I was thinking what would be the most tasty dinner on a summer weekend evening.

…and here it is, my choice especially for you!

Black Pepper Salmon with Parsley and Capers Potato
Black Pepper Salmon with Parsley and Capers Potato

Ingredients: 1 salmon fillet/person, dill, fresh coriander, thyme, salt, black pepper, lemon, black peppercorn, olive oil, baby potatoes, handful of fresh parsley, 3 tsp capers.

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Method: Cut finely the fresh coriander and thyme, mix it together with salt, black pepper powder, juice of half a lemon, dill and black peppercorn.

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Place the salmon fillet into individual foil wraps, drizzle with olive oil and pour over the black pepper mixture.

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Let it marinate for 30 minutes before placing it in the oven.

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Pre-heat the oven.

Wrap the foil around the salmon, place onto a baking tray and bake for about 15-20 minutes.

Wash a few baby potatoes, cut in half and boil them in salty water until slightly soften ( 5-10 minutes ).

Drizzle olive oil in a pan and put in the capers.

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Cut the fresh parsley and mix them with the half boiled potatoes, olive oil and capers.

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Sauté the baby potatoes for 5 minutes, add salt for taste.

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Remove the salmon from the foil wrap and serve next to a portion of parsley and capers potato and a lemon wedge.

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Bon appetit 🙂

Your Girl with an Apron,

Julia

xxx

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