Wednesday, March 10, 2010


My twenties have brought with them a taste for fresh basil that my teens did not harbour. I am an avid balcony gardener, and proudly nursed a fledgling basil plant to glorious and riotous bloom right through the highveld Winter of 2009 (a miracle in itself, apparently, when even Keith Kirsten says to rip 'em out and start fresh in Summer), only to have a garden critter who likes the taste almost as much as hubs and I decimate it a month before Spring. The joys of pesticide-free gardening, right?

So the fresh basil for today and tomorrow's recipes comes courtesy of a friend and colleague of mine, Carolina, who gifted me with a large ziploc bag full of beautiful basil before Winter gets its claws in.

Cheesy Sweet Potato with Leafy Greens

  1. Scrub sweet potatoes and bake, wrapped in tinfoil, in an oven at 180 degrees Celsius for about 60 minutes.
  2. Once soft, slice open about three-quarters of the way through, sprinkle with a pinch of salt and insert a slice of Gouda cheese. Pop the potato back in the still-warm oven for about 5 minutes till the cheese is melted.
  3. Serve on a bed of salad greens (I used sweet iceberg lettuce, fresh basil and cucumber slices).
  4. Born-up-a-gluten-free-tree!