Following my spice trauma recently and my resolution to expand my culinary repotoire (now there’s a big word) I have sorted out my herbs and spices. They are all labelled (using Tippex and a paintbrush) and lined up on the kitchen windowsill until I find somewhere better for them.
I am determined to learn how to cook with these spices so I am going to cook a different recipe every week using them. So far I have used oregano by sprinkling it on the Homemade pizza for Master Frugal’s tea yesterday. I added thyme, oregano and chilli to the Jambalaya last night and cinnamon in the choccy cinnamon cake.
Herby Masterclass No.1 – Basil
Apparently basil goes great with anything tomatoey. It is great added to spaghetti bolognaise, tomato sauces and you can sprinkle on pizza’s for some extra flavour. I also added it to a white sauce yesterday to make a herby sauce for salmon.
I am using basil today in my bolognaise mix for the lasagne. Minced beef, tinned tomatoes, garlic, chopped onion, tomato puree, basil, paprika, thyme and oregano all chucked in the slow cooker and left to cook for the day. I made the bolognaise yesterday and I am going to turn some of it into lasagne today. I will make the leftovers into chilli more than likely for tea one night.
If anyone has any other uses for basil, please feel free to share 😉