Place the sugar, lime juice and ginger in a saucepan with 6 cups water and bring to a boil. Reduce heat and simmer, stirring often, for 10 mins. Add 5 basil stems and remove from the heat. Set aside to cool.
Place the lime slices and remaining basil in a bottle. Pour in the flavored water through a strainer and funnel. Chill for 1-2 hours before serving.
Preheat oven to 350.
Squeeze juice of halved lime(s) all over chicken.
Sprinkle liberally inside and out with basil.
Put 1 or 2 lime halves into cavity.
Cook approximately 30 minutes per pound, or until done.
Spoon juice over.
Wash and prepare all the fruit and place in to a large bowl.
Zest the lime and place the zest into a small bowl.
Mince basil leaves and add to the lime zest.
Add the honey, the juice of both limes, and the Splenda to the mixture.
Whisk together and pour over the fruit.
Mix lightly and refrigerate at least an hour before serving, to allow the flavors to meld.
For the sauce; combine the lime juice, wine, garlic and shallots
cup powdered sugar, butter, basil, both zests, lemon juice, and
In a pot bring to a boil the vinegar, salt and sugar to dissolve.
Mix the beans and onion together.
Put garlic clove in each jar, distribute herbs and seeds in the bottom of each jar and then the beans and onions. Add optional lemon zest per jar.
Pack the jars fairly tightly, but be sure to leave 1/2 inch of headspace.
Pour the boiling vinegar solution into each packed jar.
Use a ladle or Pyrex measuring cup to carefully fill each packed jar with water from pot of boiling water. Fill to within 1 inch of the top. The beans ...
edium-high. Add onion, dried basil, cumin, chili flakes and salt
br>Meanwhile, to make mango basil sorbet, combine all ingredients in
owl.
Add chiffonade of basil to spinach.
Wash the
Tear leaf lettuce into large pieces; arrange on a large serving platter or individual salad plates. Arrange tomato and cheese slices on lettuce, overlapping and alternating slices. Tear basil leaves and scatter over tomatoes and cheese. Season with ground pepper and pass Lime-Cilantro Dressing.
For the Lime-Cilantro Dressing:.
Whisk all ingredients together in a small bowl. Spoon over salad.
killet with reserved marinade and lime peel. Cook until sauce boils
ntil fragrant. Add the sauces, lime juice and snow peas; stir
Preheat oven to 400\u00b0F. Wrap potatoes in foil and bake for about 1 hour 30 mins.
Mix tomatoes, red onion, basil, garlic and lime juice together. Season to taste. Unwrap potatoes and cut them lengthwise across the top. Fill with tomato salsa and serve garnished with extra basil.
Leave the fresh basil leaves whole; the flowers may
ixture aside. Add rice and lime zest and stir to coat
To make the dressing, mix the lime juice, coconut vinegar, fish sauce, sesame oil and olive oil in small bowl.
Next, assemble the salad in large bowl. Mix together the coconut flakes, green onion chili, ginger, cucumber, mint, cilantro, basil, shallot and lime leaves. Add the crab meat and gently fold in. Pour on the dressing and toss well, then refrigerate for half an hour to allow the flavors to infuse.
Place on serving dishes and garnish with a scattering of fried shallots.
In a dry frying pan toast the pine nuts until they are golden brown. Meanwhile, mix the tomatoes, chili, red onion, green onion, basil, lime zest, tomato juice and olive oil. Add the pine nuts, then the garlic and lime juice and season to taste, adding a pinch of sugar. Leave to stand for 30 mins before serving to allow the flavors to infuse. Serve as a canape on a spoon or as a sauce on the side.
Cook potatoes in boiling, salted water for 15-20 mins, until just tender. Add beans and cook for 3 mins. Drain. Let cool then thinly slice.
Combine potatoes, beans, zucchini, tomatoes, fennel, spring onions, red onion and lettuce in a salad bowl.
Whisk together basil, lime juice, vinegar, olive oil and sugar. Season then drizzle over salad and toss to combine.
ablespoons oil, tomatoes, basil, 1/3 cup lime juice, and thyme into
Muddle the basil leaves in the bottom of a rocks glass and fill with ice.
In a shaker with ice, shake together the lime juice, syrup, tequila, triple sec and cranberry sauce until mixed (10 seconds or less) and pour over ice into glass.