FRESH STRAWBERRY BALSAMIC BASIL DAIQUIRI
We like that Ted Allen's daiquiri is not overly sweet, but if you are a fan of a sweet daiquiri, you can add a drizzle of simple syrup.
Provided by Ted Allen
Categories beverage
Time 5m
Yield 1 drink
Number Of Ingredients 5
Steps:
- Place the ice cubes, strawberries, light rum, balsamic vinegar and basil leaves in the pitcher of a blender and blend until smooth and slushy. Pour into a tall glass and garnish with a small basil sprig.
- Cook's Note: If your strawberries aren't very sweet, add up to 1/2 teaspoon superfine sugar.
STRAWBERRY & BASIL TART
Make a showstopper dessert for a picnic or dinner party using fresh strawberries. They team so well with the shortbread base, basil and creamy custard centre
Provided by Tom Kerridge
Categories Afternoon tea, Dessert, Treat
Time 1h55m
Number Of Ingredients 14
Steps:
- Make the pastry by putting the butter and flour in a food processor and pulsing to a crumbly mixture. Tip in the sugar and egg yolk, and pulse to a dough. Wrap in cling film and chill in the fridge for at least 1 hr. Roll out the dough on a floured surface to the thickness of a £1 coin, then drape over a 12 x 35cm rectangular tart tin, press into the sides, and chill for 30 mins.
- Heat oven to 180C/160C fan/gas 4. Line the pastry case with parchment and baking beans. Bake for 25 mins until the pastry is a light biscuity colour. Remove the beans and parchment; if needed, bake a little longer just to crisp up the base.
- While the pastry is cooking, bring the milk, sugar and vanilla to the boil. Whisk the eggs and flours together, then pour over the milk, whisking as you pour. Return the mix to the pan and cook until it becomes a thick and glossy custard. Pass it through a fine sieve and leave to cool. Meanwhile, whisk the cream until it holds its shape. Fold the cream and custard together.
- When the tart case is cool, spread the custard over the base. Slice the strawberries and arrange them over the top. Bring the jam to the boil with a few tbsp water, simmer to a smooth glaze, then brush over the strawberries. Scatter over the basil leaves and serve.
Nutrition Facts : Calories 585 calories, Fat 29 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 37 grams sugar, Fiber 4 grams fiber, Protein 11 grams protein, Sodium 0.6 milligram of sodium
BASIL & STRAWBERRY PIMM'S
No summer soirée is complete without a refreshing jug of Pimm's and with basil ice cubes, this one's extra special
Provided by Good Food team
Categories Drink
Time 10m
Yield Makes a jug for 4-6
Number Of Ingredients 4
Steps:
- The night before, whizz the basil leaves with 500ml water. Fill 2-3 ice cube trays and freeze overnight until solid.
- On the day, mix the Pimm's with the chilled lemonade in a large jug. Add some basil ice cubes and the sliced strawberries, stir and serve.
Nutrition Facts : Calories 338 calories, Carbohydrate 31 grams carbohydrates, Sugar 31 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.16 milligram of sodium
FRESH STRAWBERRIES WITH BALSAMIC VINEGAR AND BASIL
Provided by Michael Schlow
Categories Fruit Dessert Strawberry Summer Healthy
Number Of Ingredients 6
Steps:
- In large mixing bowl, stir together sugar, vinegar, honey, and pepper. Add basil and strawberries; toss to coat. Cover and chill at least 10 minutes and up to 1 1/2 hours. Serve chilled.
STRAWBERRY AND BASIL SCONES
My first taste of a truly delicious scone was in a tiny cafe in Totnes, England. That day I savored Devon cream tea, which is a pot of English tea, warm scones, clotted cream, and freshly-made strawberry jam. I was hooked! I hope you enjoy these sweet and savory scones as much as we do.
Provided by lutzflcat
Categories Bread Quick Bread Recipes Scone Recipes
Time 35m
Yield 16
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper and set aside.
- Whisk flour, sugar, baking powder, baking soda, and salt together in a large bowl. Cut in butter using a pastry blender or fork until mixture resembles coarse crumbs. Pour in 1 cup buttermilk, and stir just until combined. Fold in strawberries and basil.
- Dust a work surface lightly with flour and divide dough in 1/2. Shape each portion into a 3/4-inch-thick circle; cut each into 8 wedges. Place the wedges onto the prepared baking sheet, about 2 inches apart. Brush tops of scones with 2 tablespoons buttermilk and lightly sprinkle with brown sugar.
- Bake in the preheated oven until golden brown, 15 to 20 minutes. Serve warm or at room temperature.
Nutrition Facts : Calories 197.4 calories, Carbohydrate 26.2 g, Cholesterol 23.6 mg, Fat 9 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 5.6 g, Sodium 280.8 mg, Sugar 7.9 g
STRAWBERRY-BASIL COCKTAIL
This cocktail of sun-ripened strawberries and tender basil is so refreshing without being overly sweet. It's our favorite. -Mary Marlowe Leverette, Columbia, South Carolina
Provided by Taste of Home
Time 5m
Yield 1 serving.
Number Of Ingredients 8
Steps:
- In a shaker, muddle strawberries and basil. Fill shaker three-fourths full with ice. Add the remaining ingredients; cover and shake 10-15 seconds or until condensation forms on outside of shaker. Strain into a chilled cocktail glass.
Nutrition Facts : Calories 162 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 0 protein.
STRAWBERRY SHORTCAKE WITH BASIL
Strawberry shortcake never tasted so good-or so nuanced. Heavy cream is steeped with basil then whipped, infusing it with its essence. Cover the cream with plastic wrap while it steeps to ensure that the basil flavor doesn't evaporate.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 8h40m
Number Of Ingredients 11
Steps:
- Bring 1 1/2 cups cream to a gentle simmer in a small saucepan over medium heat. Bruise large basil leaves by hitting repeatedly with the dull side of a knife, and stir into cream. Remove from heat, cover tightly with plastic wrap, and let steep for 25 minutes. Strain through a fine sieve, pressing solids to extract liquid. Refrigerate until very cold, at least 5 hours.
- Preheat oven to 400 degrees. Whisk together flour, 3 tablespoons granulated sugar, the baking powder, and 3/4 teaspoon salt. Cut in butter with a pastry cutter or rub in with your fingers. (The largest pieces should be the size of small peas.)
- Whisk together 3/4 cup heavy cream, the eggs, and vanilla. Stir into flour using a fork until ingredients are moistened but not fully incorporated. (Do not overmix.)
- Turn dough out onto a parchment-lined baking sheet, and pat into a 9 1/2-inch circle. Brush dough with remaining 2 tablespoons heavy cream, and sprinkle with 1 tablespoon granulated sugar.
- Bake until light golden brown and just cooked through, about 25 minutes. Let cool completely, about 2 hours.
- Meanwhile, macerate strawberries with remaining 1/4 cup sugar, plus more if needed, depending on sweetness, stirring occasionally, for at least 1 hour.
- Toss berries with small basil leaves. Whisk basil cream with confectioners' sugar in the chilled bowl of a mixer on high speed until soft peaks form. Mound basil cream on shortcake. Spoon berries with juice over top.
STRAWBERRY BASIL JAM
I make this recipe with fresh-picked strawberries and basil grown in my own herb garden. This unique sweet and savory jam makes a perfect gift-just add a bright ribbon around the top with a gift tag! The deep red jam, laced with flecks of green basil, is so beautiful. -Julie O'Neil, Two Harbors, Minnesota
Provided by Taste of Home
Time 35m
Yield 9 half-pints.
Number Of Ingredients 5
Steps:
- In a Dutch oven, combine strawberries and butter. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute. Immediately stir in basil., Remove from heat; skim off foam. Ladle hot mixture into 9 hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 81 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 21g carbohydrate (20g sugars, Fiber 0 fiber), Protein 0 protein.
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