Strawberry Watermelon and Basil Icy Poles

Another belated post, lets pretend that this was shared on Sunday okay?

Favourite herb or spice.

This was hard because I love lots of herbs and spices, but ultimately I decided to go with my original favourite herb. By original, I mean I think that basil was the first herb I ever became quite enamoured with in cooking. The smell of a fresh bunch is like nothing else! But what to share with you? I’ve already done multiple pesto recipes, so it was time to go down a different path. I’ve also made strawberry basil dehydrated fruit leather in the past, but with the warm weather coming back I thought it more appropriate to share something a little more suitable.

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It’s been so exciting to see berries and watermelon start making more frequent appearances around the place. Oh yes, summer is coming! I am a big fan of the combination of strawberry and basil, and of watermelon and basil, so how could this go wrong? If it ain’t your jam though, mint makes a great substitute as well.

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Strawberry, Watermelon and Basil Icy Poles
(makes 6)

1 punnet strawberries (250g), stems removed
450g watermelon, chopped into chunks
Approx 10 large basil leaves
2 Tbsp agave (optional)

Place strawberries, watermelon and agave (if using) in a blender and blend until smooth. Add basil leaves and pulse a few times. Pour evenly among icy pole moulds and place in freezer overnight.

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broccoliweb

Raw Zucchini Pesto Pasta

What’s your favourite late summer food?

It’s been a little easier to remember what summer food is like after the last weekend of weather. A taste of warm sun rays have brought about the craving for fresh food and cold beers. There were a few things that I thought of sharing today, including barbecued veggie kebabs and rice paper rolls, but I decided to do another revamp of an old one, one that was a staple during our van year. And yes, we had a spiraliser in the van. What of it.

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When I first started eating zucchini noodles, I was surprised at how much more filling they seemed when created in this shape. I’m sure I wouldn’t feel quite as satisfied from eating a whole zucchini. We have eaten many variations on this dish, usually with whatever’s on hand and sometimes going as far as to lightly saute them to heat them up (with satay sauce, mmm). Pretty versatile. This is a particularly easy one – perfect for those late summer nights when you just don’t want to deal with putting any extra heat in the kitchen.If you already have some pesto prepared, it comes together in a matter of minutes.

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Raw Zucchini Pesto Pasta
(serves 2)

2 smallish/medium zucchinis
3 Tbsp pesto, like this, this or this!

1 Tbsp lemon juice
½ cup cherry tomatoes, halved
2 Tbsp pepitas
Salt and pepper to taste

Chop the ends off your zucchinis, and using a spiraliser, create noodles with them and place in a bowl.

Combine pesto and lemon juice, and mix through noodles. Taste for seasoning.

Separate noodles into two bowls, then top with cherry tomatoes and pepitas. Voila!

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tomatoweb