This year for the first time I've been successful in growing basil. Basil can be a little tricky; it doesn't like the cold and it likes plenty of water but only from the bottom it seems. I'd encourage other people to grow some on a window ledge, such is the niceness of fresh basil and the flexibility of just being able to rip off a few leaves as required.
All this makes me sound like I've got one of those kitchen's like off the telly, brimming with fresh 'erbs. Well... I have my moments; mostly with this here basil!
Quite a big boy isn't he? The leaves seem to last a good while on there and even the big ones don't seem to go tough. I guess fairly soom when the temperature drops it'll die off; but I might have a go at freezing some of the leaves then.
Back to the salad. Although, not back for long such is the simplicity:
- Slice a big tomato into about 1/2 cm strips
- Slice a mozzarella ball to about the same width
- Layer tomato and mozzarella with basil leaves
- Repeat until you've got as much as you'd like
- Drizzle a little olive oil and add some salt and pepper (optional this one: I like, Mrs VBB doesn't)
Here we are - his n hers matching salads; mine's the bigger salty-peppery one on the right. Very nice indeed. Definately one to be repeated at home, now that I know just how easy this is, I can't really imagine ever ordering it in a restaurant (although regular readers would probably correctly guess I'd be unlikey to order this in any case) but jolly nice nonethless.
Delicious salad, one of my favourites - just lack avocado.
ReplyDeleteWell done with the basil, although I'm inclined to think you're just showing off. I keep trying to grow it, with no success. We don't have enough light on any of our windowsills and if I put it outside it goes all hard and horrid.