Bosiljak ima snažna antioksidansna svojstva, koja štite organizam od oštećenja nastalih delovanjem slobodnih radikala. Istovremeno, sprečavaju starenje ćelija i nastanak pojedinih vrsta karcinoma. Beta-karoten koji se u organizmu pretvara u vitamin A predstavlja jedan od ključnih antioksidanasa, jer sprečava oksidaciju holesterola u krvotoku, štiteći na taj način srce i krvne sudove. Bosiljak jača i srčani mišić, delujući preventivno protiv nastanka infarkta.
Slatkasto aromatični listovi bosiljka sadrže zavidne količine eteričnog ulja, tanin saponine i gorke materije. U eteričnom ulju ima estragola, linalola, cineola i drugih antiseptičkih sastojaka koji unuštavaju štetne bakterije u hrani, sprečavajući njihovo razmnožavanje.
#herbsforhumpday Here is a deliciously aromatic little herb, one I fell in love with whilst travelling the Greek Islands. It's Greek basil, a little perennial herb, often seen growing as pot plants decorating the houses and tavernas in Greece. It has smaller leaves than sweet basil (swipe for 2nd photo to see a comparison in my garden), but has a similar slightly stronger basil flavour. I use this one as I would sweet basil, like flavouring roasted tomatoes (see the 3rd photo) or in pasta sauces. #greekbasil#basil#greekherbs#greekfood#frommygarden#lifeandthyme
Whole Roasted Sea Bream, with Fennel.
This is such a simple yet delicious way of cooking a whole fish. Using very few ingredients and just the one roasting tin.
2 whole Sea Bream ( ask your fishmonger to remove the guts)
1 large bulb of fennel
100 ml vermouth
Basil/ Greek basil/ dill
Salt/pepper/ olive oil
Slice the fennel thinly keeping the root intact and saving the fennel tops. Put into a roasting tin. Drizzle with the juice of half a lemon, your herb of choice, vermouth a little olive oil and lots of seasoning. Roast at 200 degrees for 30 mins.
Remove the fennel from the oven. Place the seasoned sea Bream on top of the fennel and stuff the cavities with lemon slices and the fennel tops. Drizzle the fish with a little more olive oil and roast for a further 25 minutes. #seabream#fish#fennel#vermouth#aniseed#lemon#greekbasil#healthyfood#healthylifestyle#healthyeating#fishsupper#onepotmeal#familyfood#fish#waitrosefishcounter
Greek Basil seedlings ready to pot! This stuff is amazing! Not only is it a beautifully fragrant herb for cooking with, it's also a perennial that grows in a perfectly compacted mounded shape, also making it perfect to grow in smaller pots. One of the best things you can do with Greek basil is to put the pots on your outdoor dining table, as all you need to do is lightly brush across the leaves with your hand to release some scent and it will keep the flies and mosquitoes away! To keep the mosquitoes away from your body, simply rub a handful of crushed basil leaves straight onto your skin! The word Basil comes from the Greek 'Basileus' which simply means 'King' and Basil is certainly king of the garden, being a natural insecticide! It's also the companion plant to tomatoes, so always grow them together to keep away all the garden nasties! #basil#greekbasil#tableherbs#naturalinsecticide#basilandtomato#vintagepottery#westgermanpottery#pottedherbs#fromgardentotable#homefarmer#basilisking
Mushroom Pappardelle. A delicious Meat Free Monday meal prepped for £2 a head.
Recipe for 2
200g fresh or dried pappardelle pasta or tagliatelle/spaghetti/linguine if you prefer
200g mixed mushrooms
1 small onion finely chopped
1 garlic clove crushed
30g dried porcini
2 tbsp creme fraiche
2-3 tbsp grated Pecorino (or Parmesan)
Greek basil (or thyme works well)
Soak the porcini in 100ml boiling water. Take out the porcini with a fork reserving the porcini stock. Sweat the onion and garlic in a lug of olive oil. After 5 mins add the porcini. Add the porcini stock, season well. Cook the pasta according to packet instructions. Add the fresh mixed mushrooms to the pan - you don't want to overcook them so don't throw them in until the pasta is nearly done. Cook the mushroom mixture for 3 minutes before adding a small amount of the pasta water (50ml), the creme fraiche and a squeeze of lemon (1 tbsp). Stir in the cooked pasta, 1 tbsp grated Pecorino and some fresh herbs. We used Greek Basil and it worked beautifully. Serve immediately with more grated Pecorino.