Basil Jelly
1 1/2 cups firmly packed fresh basil leaves, finely chopped
1 3/4 cups water
3 1/2 cups sugar
2 tablespoons lemon juice
90g powdered pectin
Place basil in pan, add water, bring to boil, then remove from heat and set aside (covered) for 15 minutes to steep. Strain liquid into a 2 cup glass measure. Add water to measure 1 3/4 cup if necessary. Return liquid to saucepan. Stir in pectin and lemon juice. Bring to the boil over high heat. Add sugar and bring to a full rolling boil that cannot be stirred down. Boil for 1 minute. Pour into hot, sterile jars and seal. Try using purple basil, anise basil, cinnamon basil or lemon basil.
Lemon Basil Potato Puff
1kg potatoes, pealed and quartered
3/4 cup fine dried breadcrumbs
3 tablespoons margarine or butter, melted
1 tablespoon chopped parsley
3 egg yolks, lightly beaten
1/4 cup snipped basil or lemon basil
1 teaspoon finely grated lemon peel
1 teaspoon lemon juice
1 cup milk
1 1/2 cups grated Swiss cheese
3 egg whites
Cook potatoes , covered , in boiling water 20-25 minutes or until tender. Drain and mash. Combine breadcrumbs, margarine, and parsley. Press mixture onto bottom and up sides of a lightly greased 1 1/2 litre casserole dish. Combine egg yolks, basil, lemon peel and juice, 3/4 teaspoon salt and 1/4 ground white pepper; stir in milk and one cup of the cheese. Stir milk mixture into potatoes. Beat egg whites till stiff peaks form, fold into potato mixture. Transfer into prepared casserole, top with remaining cheese. Bake, uncovered, at 180C for 45 minutes or until a knife inserted in centre comes out clean. Garnish with snipped parsley.
Lemon Basil Snaps
2 cups flour
1/2 teaspoon bicarbonate of soda
1/4 teaspoon salt
3/4 cup butter or margarine
3/4 cup sugar
1 egg
1 tablespoon grated lemon rind
1 tablespoon lemon juice
1/3 cup chopped fresh lemon basil
1/3 cup finely chopped pistachio nuts
3 tablespoons sugar, extra
Combine pistachio nuts and extra sugar, set aside. Sift together the flour, bicarbonate of soda and salt, set aside. Cream butter and sugar till light and fluffy. Beat in egg, mixing till combined. Add lemon rind, lemon juice and lemon basil. Stir in the dry ingredients, blending thoroughly. Wrap and chill the dough for 1 hour or till firm. Preheat oven to 180C. Shape the dough into 2cm balls. Roll in pistachio mixture till well coated. Place 3-4cm apart on ungreased baking sheets. Press down with the palm of the hand to flatten them slightly. Bake 10-12 minutes or till golden. Transfer to racks to cool.
Lemon Basil Potato Salad
2 1/2 pounds small Yukon gold or red potatoes, cut into eighths
2 tablespoons olive oil
1/4 cup fresh squeezed lemon juice
4 garlic cloves, finely minced
1/3 – 1/2 cup chopped fresh basil
1 tablespoon Dijon mustard
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2/3 cup olive oil
1/2 medium-size purple onion, thinly sliced
3-4 thick bacon slices, cooked and crumbled (optional)
Toss potatoes with olive oil and place on a foil-lined jellyroll pan. Roast at 450°F stirring occasionally, 20 to 25 minutes or until tender and golden.
Whisk together lemon juice and next 5 ingredients; whisk in 2/3 cup olive oil in a slow, steady stream. Gently toss potato and onion with vinaigrette.
Sprinkle with bacon if desired.
Serve immediately.
~source: Southern Living
