pumpkins and pomegranate
March 28, 2012 § 7 Comments
I love it how the shadows get longer at this time of year, creeping into far off corners, exploring unknown territories. A certain stillness. If I listened hard enough I feel like I could hear the pumpkins growing ever so slowly in the vegie patch and a pomegranate breaking open in the dappled sunlight that falls behind the house.
strawberries and basil
March 7, 2012 § 6 Comments
This recipe is really very special, so much so that I was almost tempted not to share it. I used to make it when I worked at Friendly Beaches Lodge – indeed I even served it to the Prime Minister of Australia, but thats another story.
Recipe for strawberries and grapes with macerated basil sauce (serves around 6)
500g fresh strawberries
300 – 500g green grapes
3 tsp raw sugar
I cup fresh basil leaves loosely packed
1/4 cup fresh mint leaves loosely packed
juice of 1/2 a lemon
1/4 cup raw sugar
Cut strawberries into quarters and grapes into halves. Place in a bowl and sprinkle 3 teaspoons sugar over the top (for an extra tangy end result drizzle 2 Tbsp balsamic vinegar over the fruit as well). Cover with a plate and leave to marinate for a couple of hours.
In the meantime combine the basil, mint and additional sugar in a mortar and pestle. Grind and pumice into a paste. Alternatively, use a food processor or coffee grinder.
Add the lemon juice to make a moist smooth mixture. Allow to sit until sugar dissolves.
Divide the marinated fruit into serving bowls and top with basil mixture.
Serve with pouring cream and be glad I shared it. xx
the invisible cookbook 