Your choice: five delicious basil recipes

This tasty herb can be used in multiple ways in the kitchen, for everything from tasty main courses to desserts and even drinks.

BASIL ICE CREAM

For 4 people

Ingredients

Fresh basil leaves

Can of sweetened condensed milk

double cream

Vanilla flavoring

Method

Blanch 45 g of basil leaves in salted boiling water, drain them in a fine sieve over an ice bath and squeeze out the excess moisture. Mix the leaves with 3 tablespoons of condensed milk. In a large bowl, beat 500ml double cream with 1 teaspoon vanilla essence until thickened. Add the rest of the condensed milk and the basil purée and continue beating. Pour the mixture into a plastic container and place in the freezer. Stir with a fork every 45 minutes until almost frozen, or use an ice cream maker. Take the ice cream out of the freezer 10 minutes before serving.

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BASIL SPRITZ

For 1

Ingredients

white vermouth

Basil leaves

Sparkling white wine

Method

In a shaker or a jar with a lid, mix 30 ml of white vermouth with 3 basil leaves and a little ice. Strain the liquid into a glass, add fresh ice and top up with 120ml of sparkling white wine. Garnish with more basil leaves.

THAI BASIL AND SHRIMP NOODLES

For 4 people

Ingredients

Chile

Ginger

Garlic

Grape seed oil

Shrimp

broccolini

vermicelli noodles

fish sauce

Lemon juice

Cherry tomatoes

Thai basil

mint

Coriander

Peanuts

Method

Marinade: Grind together 1 chilli (seeded, chopped), 2 tbsp grated ginger, 4 crushed garlic cloves and 1 tbsp grapeseed oil.

Shrimp noodles: Place 750g shrimp (peeled, deveined, tail off) in half of the marinade, set aside the rest. Cook the prawns until they are pink. Blanch 250g of broccolini for 1 minute then plunge into ice water. Cook 125g noodles according to package directions, then stir in 1 tbsp grapeseed oil, ⅓ cup fish sauce and 1/3 cup lemon juice with remaining marinade.

To assemble: Toss prawns, broccolini, noodles, 250g cherry tomatoes, ½ cup Thai basil leaves and 1 cup mint and coriander leaves with the dressing. Serve immediately, garnished with 2-3 teaspoons of chopped peanuts.

HONEY ROASTED STRAWBERRIES & PURPLE BASIL MASCARPONE CREAM

For 4 people

Ingredients

Strawberries

flowing honey

Vanilla flavoring

Lemon juice

mascarpone

Fresh cream

purple basil leaves

Method

Preheat the oven to 160˚C. Place 750 g of halved strawberries in a tray, drizzle with 2 tablespoons of runny honey, 1 teaspoon of vanilla essence and 1 tablespoon of lemon juice and mix. Bake for 45 minutes. Meanwhile, mix 250 g of mascarpone, 250 g of fresh cream, 8 tablespoons of runny honey and 1 teaspoon of vanilla essence. Serve the strawberries warm with the cream, sprinkled with ⅓ cup purple basil leaves.

TOMATO AND GREEK BASIL TART TATIN WITH BUFFALO MOZZARELLA

For 4 people

Ingredients

Olive oil

Balsamic vinegar

Honey

sprigs of thyme

mixed tomatoes

Grated parmesan cheese

Fine breadcrumbs

Puff pastry

Buffalo mozzarella, Greek basil leaves, freshly ground black pepper

Method

Heat a little olive oil in a cast iron skillet. Add 2 tbsp balsamic vinegar, 1 tsp honey and 3-4 sprigs of thyme, then 700g tomatoes and cook over medium heat until the tomatoes burst and release some of the juice. Remove the pan from the heat and let cool for a few minutes. Preheat the oven to 200˚C. Sprinkle the tomatoes with 2 tablespoons of parmesan and 2 tablespoons of fine breadcrumbs and cover with 1 sheet of puff pastry. Prick the pastry with a fork and bake the pie for 25 minutes or until golden brown. Invert a large plate over the mold and turn the tarte tatin over on the plate. Serve with buffalo mozzarella, Greek basil leaves, a drizzle of olive oil and freshly ground black pepper.