Ziwani Chef's Cuisine

Ingredients

v  Balsamic vinegar-1 cup

v  Brown sugar-3 table spoons

v  3 large tomatoes cut in thin slices

v  1 packet of mozzarella cheese cut in thin round slice

v   Fresh Basil leaves 1 packet

v  1 tea spoon salt

v  Pinch black pepper

v  ¼ cup extra virgin Olive oil

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`Directions

• Stir balsamic vinegar and brown sugar in a small sauce pan bring to a high heat.
• Bring to boil reduce heat and simmer over low heat until the vinegar reduces to ¾ cup,approximately 10 mins. Set the balsamic aside to cool
• Arrange alternate slices of tomato and mozzarella cheese decoratively on a serving platter. Sprinkle with salt and black pepper, spread fresh basil leaves over the salad, and drizzle with olive oil and the balsamic reduction.
• Fresh Basil Pesto Recipe

Ingredients

1. 2 cups fresh basil leaves, packed (can sub half the basil leaves with baby spinach)
2. 1/2 cup freshly grated  or Parmesan-or grana da tavola cheese
3. 1/2 cup extra virgin olive oil.
4. 1/3 cup pine nuts (can sub chopped walnuts)
5. 3 garlic cloves, minced (about 3 teaspoons)

METHOD

1. Pulse basil and pine nuts in a food processor: Place the basil leaves and pine nuts into the bowl of a food processor and pulse a several times.
2. Add the garlic and cheese: Add the garlic and Parmesan or Romano cheese and pulse several times more. Scrape down the sides of the food processor with a rubber spatula.
3. Stream in the olive oil: While the food processor is running, slowly add the olive oil in a steady small stream. Adding the olive oil slowly, while the processor is running, will help it emulsify and help keep the olive oil from separating. Occasionally stop to scrape down the sides of the food processor.
4. Stir in salt and freshly ground black pepper, add more to taste.

Toss with pasta for a quick sauce, dollop over baked potatoes, or spread onto crackers or toasted slices of bread.

NB-PESTO AND BALSAMIC ARE UNIVERSAL VERSATILE SAUCES CAN ACCOMPANY OTHER DISHES SUCH AS:-

TOMATO BRUSCHETTA

PEAS AND POTATO CURRY WITH BALSAMIC REDUCTION

By Chef Donasian Msangi.