This summery dish was bought out by Nonna Sardo. The delicate basil and tangy lemon mixed with the flavour of aniseed from the brown sugar make a very simple dish seem complex. It is a superb dinner party favourite and only takes minutes to prepare.
2 large lemons
3 tablespoons of brown sugar
A handful of whole basil leaves, plus extra to garnish cream or yoghurt to serve
River mint and lemon myrtle leaves (River mint is available form speciality stores and some farmer;s markets, or you can grow it or forage for it. Use regular mint if you cant find it.)
Wash, dry and hull the strawberries. Chop them into quarters and put into a large serving bowl.
Zest one of the lemons and juice both. Add the lemon juice, zest and sugar to the strawberries and mix well. Pick over the basil leaves (and mint and lemon myrtle, if using) to remove any damaged ones. Add the leaves to the berries and mix gently.Leave to infuse for a few hours - the longer, the better. Serve with a few fresh basil leaves and cream or yoghurt.
Recipe by Rebecca Sullivan from Like Grandma Used to Make.
NO! Itís not a pizza, itís a very traditional recipe from Alsace, on the border between France and Germany. If you want to make it a bit fancier you can...On December 9, 2016
Makes 12On July 25, 2014
Scare and thrill this Halloween with these three fabulous recipes.On October 16, 2015
Thereís just something about a tiered chocolate cake, isnít there? When I was young, my mother would always let us choose whichever type of cake we would like to celebrate...On August 14, 2015
Keeping the family healthy is always a challenge. Thanks to celebrity chef and nutritionist Zoe Bingley-Pullin feeding the hungry masses at the end of the day has just got easier.On March 31, 2015
serves 2 generously / preparation : 6 minutesOn July 21, 2017