Issue link: https://maltatoday.uberflip.com/i/294639
maltatoday, SUNDAY, 22 MAY 2011 37 RECIPE OF THE WEEK WHILE basil is plentiful, make the most of this delicious, fragrant herb that can be used in sweet as well as savoury dishes, packing even the plainest dish with f lavour. Basil is a highly fragrant plant whose leaves are used as a seasoning herb for many different types of foods. Basil is native to India and other tropical region of Asia and has been cultivated for more than 5,000 years. Related to the mint family, there are over 40 known varieties of this culinary herb of which Ocimum ba- silicum or Sweet Basil is most commonly known and grown. The word Ocimum drives from the Greek verb meaning 'to be fragrant', since just brushing against its leaves releases its won- derful spicy fragrance. The Sweet Basil is the most known variety ever since pesto (the mixture of basil, pine nuts and parmesan cheese) has become popular. It is used extensively in other Ital- ian and Mediterranean recipes whilst other varieties including the purple-leaved herb are more often used in Asian cooking. Some varieties have a lemon, licorice or cinnamon scent and are similarly popular in Asia recipes. Traditionally, basil has been used in the treatment of headaches, coughs, digestive complaints, warts, worms, and kidney mal- functions. It also wards off insects. In addi- tion to the health benefits described above, basil is also a very good source of Vitamin A and K, magnesium, iron, and calcium, and a good source of potassium and vitamin C. Basil is surprisingly easy to grow and grows best in a sunny location and well- drained, rich soil, however if you do not have the luxury of a herb garden you need not despair. Basil also grows well in pots on a sunny window ledge. Fresh basil should be stored in the refrig- erator wrapped in a slightly damp paper towel. It may also be frozen, either whole or chopped, in airtight containers. Alterna- tively, you can freeze the basil in ice cube trays, covered with either water or stock that can be added when preparing soups or stews. Dried basil should be kept in a tightly sealed glass container in a cool, dark and dry place. Once dried however, it loses much of its aromatic f lavour since the oils in basil are highly volatile so it is best to add the herb near the end of the cooking proc- ess, so it will retain its maximum essence and f lavor. It is superb with, fish, poultry, beans, pas- ta, rice, tomatoes, cheese and eggs. It blends well with garlic, thyme and lemon. Adding basil to healthy stir-fries, especially those that include eggplant, cabbage, chili pep- pers, tofu and cashew nuts will give them a Thai f lair. Purée basil, olive oil and onions in a food processor or blender and add to tomato soups. Enjoy a warm cup of invigor- ating basil tea (also en excellent digestivo) by infusing chopped basil leaves in boiling water for eight minutes. maltatoday, SUNDAY, 13 APRIL 2014 FINE FOOD OF THE WEEK Basil – the king of herbs (makes 20 cookies) Ingredients • 125g flour • 200g sugar • 115g butter, at room tempera- ture • ½ teaspoon salt • 1/3 cup raspberry preserves • About 4 leaves fresh basil, cut into 20 small pieces • 10 fresh raspberries, sliced to make 20 halves • 1 cup powdered sugar • 1 egg white • 2 tablespoons brandy Method 1. Preheat oven to 160°C. 2. Grease mini-muffin pan(s) well and set aside. 3. Mix the butter, flour, sugar, and salt with your hands. 4. Knead the dough until it's smooth and sticks together. 5. Shape into balls a little small- er than a tablespoon and press into greased mini-muffin pan. 6. Use your thumb or the back of a spoon to make an inden- tation in each cookie, then fill each dent with a little less than a teaspoon of preserves. Try to avoid letting much of the preserves touch the edges of the pan; do not overf low. 7. Bake for 20-25 minutes. The preserves will be bubbling and edges of cookies have become toasty brown. 8. As soon as you've removed the cookies from the oven, place a snippet of basil and a half raspberry in the sticky center of each, pushing down gently. 9. Let cool in pan for about 15 mins, then remove. 10. Transfer cookies to a rack. 11. Whisk the egg white in a large bowl and sift the powdered sugar over it. 12. Keep whisking as you pour the brandy into it, mixing well, until smooth and even. 13. Spoon 1-2 teaspoons of the glaze over each cookie. 14. Let glaze dry completely be- fore transferring them to an airtight container. Raspberry basil shortbread Basil is easy to grow yourself as it does well in pots on a sunny window ledge as well as in the garden