Issue link: https://maltatoday.uberflip.com/i/844299
35 maltatoday, SUNDAY, 2 JULY 2017 WHILE basil is a-plenty make the most of this delicious fragrant herb that can be used in sweet as well as savoury dishes, packing even the most plain dish with flavour. Basil is a highly fragrant plant whose leaves are used as a season- ing herb for many different types of foods. It is native to India and other tropical regions 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 basilicum or Sweet Basil is most commonly known and grown. The word Ocimum derives from the Greek verb meaning "to be fra- grant" since just brushing against its leaves releases its wonderful spicy fragrance. The Sweet Basil is the most known variety ever since pesto (the mixture of basil, pine nuts and par- mesan cheese) has become popu- lar. It is used extensively in other Italian and Mediterranean recipes whilst other varieties, including the purple leaved herb are more often used in Asian cooking. Some varieties have a lemon, li- corice or cinnamon scent and once more are especially popular in Asia recipes. Traditionally, basil has been used as a medicinal plant in the treat- ment of headaches, coughs, diges- tive complaints, warts, worms, and kidney malfunctions. It also wards off insects. In addition to the health benefits described above, basil is also a very good source of Vitamin A and K, magnesium, iron, and cal- cium, and a good source of potas- sium and vitamin C. Basil is surprisingly easy to grow and grows best in a sunny location and well-drained, rich soil, howev- er 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 refrigerator wrapped in a slightly damp paper towel. It may also be frozen, either whole or chopped, in airtight containers. Alternatively, you can freeze the basil in ice cube trays covered with either water or stock that can be added when pre- paring 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 flavour since the oils in basil are highly volatile, it is best to add the herb near the end of the cooking process, so it will retain its maximum essence and flavour. It is superb with fish, poultry, beans, pasta, 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, chilli peppers, tofu and cashew nuts will give them a Thai flair. Purée basil, olive oil and onions in a food processor or blender and add to tomato soups. Enjoy a warm cup of invigorating basil tea (also en excellent digestivo) by infusing chopped basil leaves in boiling water for eight minutes. Fine food of the week Food Ingredients • 2 thick slices Maltese bread • Butter • 1 tbsp pesto • 1 thick slice provolone • ½ peach, sliced Method 1. Pre-heat the oven to 200°C. 2. Butter both slices of bread on the outside. 3. Butter one slice of bread on the inside. 4. Spread the pesto over the buttered side. 5. Layer with cheese and slices of peach. Top with the other slice of bread. 6. Place the toastie on a hot griddle plan and cook for 2 mins on each side until gold- en. 7. Finish in the oven for a few mins until the cheese has melted. 8. Cut the toastie in half and serve immediately. Ingredients • 2 cups basil, packed tightly • ½ cup pine nuts • 2 cloves garlic • 2/3 cup Parmesan • ½ chilli (optional) • 2/3 cup extra virgin olive oil • Salt and pepper Recipe of the week Peach and provolone toastie Pesto alla Genovese Basil – the king of herbs Basil is easy to grow yourself as it grows well in pots on a sunny window ledge as well as in the garden Method 1. Dry fry the pine nuts or bake in a pre-heated oven at 180°C for 10 mins until golden, being careful not to burn them. 2. Blend the basil, pine nuts, Parmesan and chilli (if us- ing) in a food processor. 3. Add the olive oil and blend into a smooth paste. 4. Season with salt and pep- per.