This is the recipe I've made and used in my cooking for a local café since I began cooking for them in 2018. This pesto is generously dolloped on top of my Roast Pumpkin, Feta and Spinach Quiches, and was a key component in my Chicken Pesto dish. At home we love it dolloped, together with some crème fraîche, into a bowl of Roasted Tomato Soup, spread onto bruschetta, tossed through pasta and so much more.
Category:
Condiments
Style:
Italian
Keyword:
Pesto
Quantity: 250 grams
Author: sbaskitchen
-
100
ml
extra virgin olive oil
-
100
g
pine nuts
-
30
g
fresh basil leaves
-
25
g
Maffra Cloth Aged Cheddar
(or Parmesan Cheese) grated (see notes)
-
10
g
garlic
crushed
-
1/4
tsp
sea salt flakes
-
1/4
tsp
coarse ground black pepper
-
Combine all the ingredients in a food processor and process until it becomes a smoothish chopped paste.
-
Pour into a glass jar, cover with a thin layer of olive oil to prevent oxidation, seal and refrigerate until ready to use.
Thermomix Instructions:
SPEED 6 / 5 SECONDS three times (if necessary), scraping down after each time.
Cheese:
I love to use a locally made cheese, Maffra Cloth Ashed Cheddar, but of course, the traditional Parmesan can be used as well.
How we use basil pesto:
- Dollop, together with a little crème fraîche into roasted tomato soup
- Dollop into a bowl of hot minestrone soup.
- Dollop onto quiches, frittata.
- Spread on pizza bases and bruschetta.
- Toss through pasta.
- Add to creamy sauces.
Storage:
- Refrigerate for up to a week.
- Can be frozen - thaws quickly.
Homemade Basil Pesto
Homemade Basil destined for the freezer.
Recipe Links:
If you have a moment, I would love to hear your thoughts on what you see on
this page – just pop a note in the comments box below.
With many thanks and kindness,
Julie.
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This beautiful purple, violet infused, vinegar works perfectly in salad dressings, particularly dressings for salads featuring white meats and fish, and it is so very easy to make!
Violets from the garden…
Violet Vinegar
Category:
Condiment
Style:
Australian
Keyword:
Vinegar, Violet, White Wine Vinegar
Author: sbaskitchen
-
½ - ¾
cup
violet flowers
(viola odorata) also known as sweet violets, wild violets, or woodland violets
-
1
cup
white wine or champagne vinegar
-
Half fill the glass jar with freshly picked violet flowers, approximately ½ - ¾ cup.
-
Pour the vinegar over the flowers.
-
Seal the jar with a non-reactive lid and place the jar in a cool, dark place for 1-2 weeks. After this time the flowers will have leached their colour into the vinegar, and the vinegar will have a violet aroma.
-
Drain the liquid from the flowers, discard the flowers and pour the violet vinegar into a bottle.
-
Seal, date and store in a cool, dark place.
- If the flowers are soiled, gently wash them and lay them out on a tray until the moisture from the water has dried.
- Some people place the jar in direct sunlight, however I choose to place it in a cool dark place, as I do when making tarragon vinegar.
- The color of the vinegar will change with time.
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I know that there will probably be those out there that will say that this is not a mayonnaise! But it is what my mother and godmother called it, so it is what I will call it too. It’s delicious, quickly made from pantry staples, and so very versatile.
I found this recipe in my mum's recipe book. I think the recipe was one that was given to her by my godmother, Joan Bibby, as mum always wrote the name of the person who shared the recipe, next to the recipe.
Category:
Basics, Salad Dressing, Sauces
Style:
Australian
Keyword:
Dressing, Mayonnaise, Salad Dressing
Author: sbaskitchen
-
2
tbsp
white sugar
-
1
tsp
cornflour
-
2
tsp
mustard powder
-
1/2
tsp
sea salt
-
1
egg
-
1/4
cup
vinegar
-
1/4
cup
water
-
Combine sugar, cornflour, mustard powder and salt together in a small saucepan.
-
Add egg, vinegar and water and whisk to combine.
-
Over a medium heat, bring the mixture to a gentle boil, stirring continuously.
-
Once the dressing has boiled and thickened slightly, remove from the heat and set aside to cool.
-
When cool, pour into a container and refrigerate until ready to use.
Will keep for up to one week when refrigerated.
My godmother’s recipe written in my mother’s hand.
Boiled Mayonnaise
Bacon, Egg and Iceberg Lettuce Salad
Try it on my Bacon, Egg and Iceberg Lettuce Salad.
If you have a moment, I would love to hear your thoughts on what you see on
this page – just pop a note in the comments box below.
With many thanks and kindness,
Julie.
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I’ve been making this chutney for many, many years, and it’s always really popular with family and friends.
A month or two ago I was preparing for a class, Preserving the Produce of Spring, and was lucky enough to pick up a tray of beautiful mangoes for a really good price. This provided me the perfect opportunity to introduce those attending the class, to this delicious chutney recipe. Fortunately there were plenty of mangos and I was also able to cook up a batch or two to stock our larder for the next twelve months. This chutney is a key ingredient for a quick easy meal that I find myself making on a regular basis, so am really happy to have a good supply on hand again.
You will be surprised at how easy this chutney is to make!
The fresh produce ready to be prepped and brined…
Mango, Kiwi Fruit, Chillies and Garlic, chopped and salted (brined)…
Labels ready to go…
Mango & Kiwi Fruit Chutney
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If you have a moment, I would love to hear your thoughts on what you see on
this page – just pop a note in the comments box below.
With many thanks and kindness,
Julie.
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