4 tbsp. chopped basil leaves,
2 cloves garlic,
1/2 cup softened butter,
freshly ground pepper to taste.
Put all ingredients in a blender or food processor and blend until smooth.
Chill in a small crock or double the recipe and freeze some in your ice cube trays and then put them in a bag in the freezer.
You can use olive oil in place of the butter if you like. It keeps in the fridge for a week or so. Use a dollop on hamburger, steaks, lamb or fish.
Simple tomato and basil salad
6 ripe tomatoes,
3 tbsp. olive oil,
1 tbsp. balsamic vinegar,
freshly ground black pepper( to taste),
1/2 cup finely chopped basil leaves.
Mix oil, vinegar and pepper and pour over chopped tomatoes and basil.
Let sit for 30 minutes so the flavor is absorbed.
You may also add freshly chopped cucumbers if you like or just make with cucumbers.
Add feta cheese for a little extra touch as well.
Basil is rich in vitamins including A and C, calcium, B-6, iron and magnesium. It has no carbohydrates.
Salmon and chive fishcakes
2 cups cooked salmon (or substitute cod), bones removed
3 cups mashed potatoes,
2 eggs beaten,
4 tbsp. chopped chives,
2 tbsp. chopped parsley,
1 tsp. horseradish, 1tsp. anchovy paste, pepper to taste,
flour to dust
4 tbsp. veg. oil.
Mix all ingredients except flour and oil. Form mixture into round, flat cakes. Dust with flour. Heat oil in pan.
Fry cakes in pan until golden on each side. Put on platter and serve. You can use chervil or tarragon in place of the chives. Whatever is in season.
Serve with some lovely mint tea, hot or cold.
Put 1 -2 handfuls of mint leaves into a large teapot. Pour boiling water over. Allow to steep for 5 minutes and serve with half a lemon. Sweeten with honey if you like.
Submitted by Ellen Lewers mrslewersfarmhouse@shaw.