TOMATO BASIL BUTTER

1 Tbs. olive oil
1 1/ 2 cups peeled, seeded and chopped tomatoes (about 1 lb.)
2 tsp. minced garlic
1/ 2 cup sweet butter softened
2 tsp. grated lemon rind
1/ 2 tsp. salt
1/ 8 tsp. pepper
1/ 4 cup minced fresh basil

Heat the olive oil in a small skillet. Add the tomatoes and garlic and saute, stirring occasionally, for about 10 minutes or until the tomatoes form a puree that will mound. Let cool. Put the butter in a mixing bowl and beat in the tomatoes and remaining ingredients. Roll into a log shape, wrap well, and refrigerate or freeze.

Ideas: any type of fish, chicken breasts, green vegetables

More fish recipes below:

1 Tbs (15 ml) butter at room temperature
1 cup (250 ml) Italian-flavored bread crumbs
1 cup (250 ml) chopped walnuts
1 lb (450 g) cream cheese at room temperature
1/4 cup (60 ml) sugar
3 eggs
1/4 cup (60 ml) lemon juice
1-2 cloves garlic, finely chopped
1 cup (250 ml) chopped fresh basil
6 oz (170 g) smoked salmon, skin removed, crumbled

Combine the butter, bread crumbs, and 2/3 cup (160 ml) walnuts
in a bowl and stir to combine thoroughly. Press into the bottom
and sides of a 9-inch (22 cm) springform pan and set aside. Beat
the cream cheese and sugar until light and fluffy. Add the eggs
and beat until smooth. Add the lemon juice, garlic, and basil and
beat until thoroughly combined. Pour into the springform pan and
bake in a preheated 375F (190C) oven until the filling is set in the
center, 25 to 30 minutes. Refrigerate until ready to serve. Remove
the cheesecake from the refrigerator about 30 minutes before serving
and allow to come to room temperature. Sprinkle the smoked
salmon and the remaining walnuts over the top of the cheesecake
and cut into thin slices. Serves 12 to 16.

Put vegetables through a processor until fluffy. Cut 6 pieces foil about 30cm square. Place vegetables evenly on each piece and top each with 1 1/2 tablespoons basil butter. Carefully bring up edges of foil and fold into packets securely, but leaving a little air space inside. Bake at 180°C for 20 minutes until tender.

Basil Beer Bread
3 cups self raising flour
3 tablespoons sugar
1/2 cup chopped basil leaves
1 1/2 cups warm beer

Preheat oven to 180°C. Combine flour and sugar, stir in the basil, then the beer. Mix thoroughly, then pour into a well-greased loaf tin. Bake until a skewer inserted in the centre comes out clean. Turn out and cool on a wire rack. Slice thinly to serve. It is delicious toasted.

Chicken with Basil Sauce
4 kg chicken fillets
1 cup fresh breadcrumbs
1/3 cup grated parmesan cheese
1 tablespoon chopped parsley
125g bacon, chopped
90g butter
2 garlic cloves
2 teaspoons Worcestershire sauce
1/2 teaspoon dry mustard

Preheat oven to 190°C. Combine breadcrumbs, cheese and parsley. Saute bacon and drain on absorbent paper. Add the bacon to the breadcrumb mix. This is the crumb topping for the chicken. In a pan, melt the butter, then add the garlic, Worcestershire sauce and mustard. Mix and heat through. Coat the chicken fillets with the butter mixture by dipping them in the saucepan. Arrange in a shallow, ovenproof dish. Press the bread crumb mixture on top of the chicken pieces. Bake uncovered for 20-25 minutes.

Basil Sauce:
1/2 cup oil
1/4 cup white vinegar
1 garlic clove, crushed
1/2 cup cream
1 egg yolk
1 cup fresh basil leaves, finely chopped

Combine all ingredients except the egg yolk. Stir until heated and then add the egg yolk, stirring until thickened. Do not boil. Pour the hot sauce over the chicken pieces just before serving.

Tomato Basil Lasagna
300g no-cook lasagne noodles
2 tablespoons olive oil
500g shredded mozzarella cheese
400g tin chopped tomatoes, drained well
1 teaspoon minced garlic
1 cup fresh basil leaves, torn
1 cup freshly grated Parmesan cheese
1/4 cup dry breadcrumbs
olive oil

Preheat oven to 200°C. Bring a large saucepan of water to the boil. Meanwhile, combine the mozzarella, drained tomatoes, garlic, basil, olive oil and 2/3 cups of the grated Parmesan. Cook several noodles at a time, cooking for 2 minutes. Drain well. Coat the bottom of a glass baking dish with olive oil. Line the bottom of the pan with noodles and cover with a layer of the mozzarella mixture. Repeat layers until all noodles and filling are used, ending with a layer of pasta. Sprinkle the top with the remaining Parmesan cheese, breadcrumbs and a light drizzle of olive oil. Bake, uncovered for 20 minutes, until bubbly and top is golden. Allow to sit 10 minutes before serving.

Tomato Basil Relish
2 cups loosely packed fresh basil
1/3 cup orange juice
1 teaspoon balsamic vinegar
1 garlic cloves, finely chopped
1/2 teaspoon salt
1/4 teaspoon pepper
4 or 5 ripe tomatoes

Chop the basil finely. Core and dice the tomatoes. Mix together basil, juice, vinegar, garlic, salt, pepper and tomatoes in bowl. Refrigerate for at least one hour. Serve with grilled chicken, or grilled vegetables.

Basil Dressing
1/2 cup plain yoghurt
3 tablespoons cottage cheese
2 tablespoons finely minced fresh basil
1 teaspoon sugar
1 tablespoon herb vinegar
salt and black pepper, to taste

Place all ingredients except salt and pepper into a blender and puree until smooth. Add salt and pepper to taste.

Basil and Tomato Sauce for Pasta
1 tablespoon olive oil
1 onion, finely chopped
2 cloves garlic, crushed
500g tinned chopped tomatoes
240ml water
2 tablespoons sweet sherry
2 tablespoons chopped basil
2 tablespoons chopped parsley
1 teaspoon sugar
salt and pepper

Heat the oil in a pan, add the onion and garlic and saute until soft, stirring from time to time. Add the tomatoes, water, sugar, salt, pepper and sherry, bring to the boil then simmer, uncovered, for 20 minutes or until thickened. Add the herbs, mix well and serve immediately.

Basil Cream Sauce for Pasta
2 cups fresh basil leaves
4 cloves garlic, minced
1/4 cup olive oil
60g pine nuts
1/2 cup grated Parmesan cheese
salt and pepper to taste
600ml light cream

In a food processor, combine basil and garlic. Begin processing, and pour in olive oil in a thin stream. Process for about 40 seconds, or until mixture begins to emulsify. Add pine nuts and Parmesan, then blend for 1 minute. Heat cream in a saucepan over low heat until simmering. Pour half the hot cream into the processor with basil pesto, and pulse for 20 seconds to incorporate. Pour mixture back into cream, and simmer for 5 minutes, or until thickened. Serve over pasta.

Also, at the end of the season before, basil goes to seed, pull up plants, turn upside down and put in a dry place. When leaves are dried, remove from plant and put in zip lock bag, store in freezer. Use all winter long. It will keep for several years.