Dried basil
SUN FOODS®

"Provence G"
Dried basil <br>SUN FOODS®

Basil leaves, green, mint-flavored, carefully grown by farmers of the southern Ukraine, with bright, and intense aroma.

The fragrant aroma of minty basil

Dried basil <br>SUN FOODS®
Bright and useful addition to the dishes. Combine and match, experiment and enjoy the results!
Dried basil <br>SUN FOODS®
We dry it at low, delicate, temperatures and store all the natural qualities without using taste boosters, without aromatizers, preservatives or coloring agents. Apart from the kitchen, use the healing benefits of this "royal herb" as an antiseptic with inflammation of the eyes, with the oral or throat infection, respiratory system infection, against the flu, with colds - in the form of gargles or inhalations. It is recommended with asthma, hypotension, kidney and joint infections, dermatitis and eczema. A tea with basil is not only useful, but also delicious and raises the tone and overall body defense.

Dishes with dried basil

Tips from the Chef Vyacheslav
Tips from the Chef Vyacheslav

Uses: With ketchup, sauces, gravies, dressings, soups, cheeses, and feta cheese.

The seasoning for vegetable salads, omelets, seafood and fish, eggs.

When making homemade cheeses, feta cheese, sausages, pates, liver quenelles, cutlets, roasts, poultry stews, pasta and sandwich butter, pizza, green sauce "pesto" Pesto alla Khersonese.

For cooking pork, lamb dishes, for pasta garnishes and spaghetti, vegetable dishes of beans, peas, spinach.

When preserving by exposure to smoke, canning, salting and pickling cabbage, pickling cucumbers and courgettes.

Aromatisation of vinegar, oil, tomato juice.

Well combined with marjoram, coriander, parsley, mint, tarragon and rosemary.

In the first dishes, boiled and roasted main dishes dried basil is added over 5 minutes until cooked.

In the forcemeat, sauces, pates - while cooking. In the ready meals - pre-fill with warm water for 10 minutes.

Recipe from SUN FOODS® Kherson "pesto" green. Pesto alla Khersonese. Recipe from SUN FOODS ®

Recipe from SUN FOODS® Kherson "pesto" green. Pesto alla Khersonese.

It is considered that famous sauce of Ligurian cuisine "Pesto", well known in Roman times, is cooked according to the ancient most famous recipe - a classic pesto - Pesto alla Genovese (Genoese pesto): basil grown on the outskirts of Genoa, extra virgin olive oil , pine seeds, garlic and firm sheep cheese pecorino ( later pine seeds started to alternate with the cedar nuts, Greek nuts or cashew nuts and cheese - with Parmesan or grana padano ).

In the French Provence cook the Piste sauce (fr. Pistou), to which commonly are not added nuts and in Austria love pumpkin seed pesto , and in Germany, instead of basil use ramsons .

In the French Provence cook the Piste sauce (fr. Pistou), to which commonly are not added nuts and in Austria love pumpkin seed pesto, and in Germany, instead of basil use ramsons.

Kherson green pesto is made of dried basil "Provence G", grown in the outskirts of Kherson.

Ingredients: 15 grams of dried basil "Provence G", 100 ml of olive oil, 3 tbsp. of pine nuts ( or seeds), 3 tbsp. of grated Parmesan cheese, 2 cloves of garlic, salt to taste.

Cooking: dried basil, garlic, nuts (or pine seeds) and cheese grind in a mortar or blender, season it with salt.  Blend up a sauce in a burst mode, pouring the olive oil as a thin stream.

Blend up at a desired uniformity and consistency of a sour cream.

Green pesto - is a harmony for vegetables, the ideal additive to the dough of all kinds of pizza, pasta and macaroni, minestrone and risotto, a wonderful sauce which stresses the "Caprese" taste - classic Italian snack with mozzarella and tomatoes.

Pesto may be with walnuts, hazelnuts, peanuts, arugula, spinach, dill or mint.

So do not be afraid to depart from traditions, treat yourself and your loved - a carnival of flavor and aroma, and love will come over to your home.

Recipe from SUN FOODS® Puree with basil and grilled tongue Recipe from SUN FOODS ®

Recipe from SUN FOODS® Puree with basil and grilled tongue

Boil the potatoes, drain the water, mash yolks with hot potatoes and butter,little by little add hot milk. The leaves of mint basil "Provence G" grind in a blender with olive oil, add to the ready puree. Wash the veal tongue, put in a pot, fill in with cold water and cook until ready, for 2.5 hours. Cool with a cold water, remove the skin and slice (thickness of 1.5 to 2 cm), grease with vegetable oil and fry on a grill on both sides for 2 minutes. Serve immediately with a green pesto and mashed potatoes. Love and compliments of a loved are guaranteed.

Recipe from SUN FOODS® Recipe from SUN FOODS ®

Recipe from SUN FOODS®

To be continued

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