6. Good Organic Gardening - November-December 2016 AvxHome.in
6. Good Organic Gardening - November-December 2016 AvxHome.in 6. Good Organic Gardening - November-December 2016 AvxHome.in
Seasonal edibles | GARDEN TO TABLE 86 92 84 88 90 Good Organic Gardening | 83
COOKING WITH JOANNA RUSHTON | Basil Star ingredient: Basil Baked Eggs with Tuscan Herbs & Shaved Leg Ham This is one of the best Sunday brunches ever, with flavours that are just delicious. I use my naturopath’s organic herb mixes but you can make your own from your herb garden or use a commercial Italian herb mix. Ingredients Butter, for greasing 100g shaved leg ham ½ red onion, diced 1 cup tomato passata (puree) 1 clove garlic, chopped 1 tsp Ovvio Tuscan Organic Herb & Spice Blend* Celtic sea salt & cracked pepper, to taste 2 eggs 1 avocado, sliced 1 tbsp torn basil leaves *A blend of dried organic marjoram, oregano, basil, black peppercorns and garlic granules Method 1. Preheat oven to 220°C. 2. Butter a ceramic baking dish and line with ham, onion, tomato, garlic, Tuscan herbs and a splash of water. Season well. Cover with baking paper and foil and bake for 15 mins. 3. Remove from oven and remove cover. Create two small wells and crack an egg into each. 4. Re-cover and continue baking until eggs are cooked with a soft yolk finish, or as desired. 5. Serve with sliced avocado, topped with fresh basil. Helen Coetzee 84 | Good Organic Gardening
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COOKING WITH JOANNA RUSHTON | Basil<br />
Star <strong>in</strong>gredient: Basil<br />
Baked Eggs with Tuscan<br />
Herbs & Shaved Leg Ham<br />
This is one of the best Sunday brunches ever, with flavours that are just delicious. I use my naturopath’s<br />
organic herb mixes but you can make your own from your herb garden or use a commercial Italian herb mix.<br />
Ingredients<br />
Butter, for greas<strong>in</strong>g<br />
100g shaved leg ham<br />
½ red onion, diced<br />
1 cup tomato passata (puree)<br />
1 clove garlic, chopped<br />
1 tsp Ovvio Tuscan <strong>Organic</strong> Herb &<br />
Spice Blend*<br />
Celtic sea salt & cracked pepper, to taste<br />
2 eggs<br />
1 avocado, sliced<br />
1 tbsp torn basil leaves<br />
*A blend of dried organic marjoram, oregano,<br />
basil, black peppercorns and garlic granules<br />
Method<br />
1. Preheat oven to 220°C.<br />
2. Butter a ceramic bak<strong>in</strong>g dish and l<strong>in</strong>e with<br />
ham, onion, tomato, garlic, Tuscan herbs and<br />
a splash of water. Season well. Cover with<br />
bak<strong>in</strong>g paper and foil and bake for 15 m<strong>in</strong>s.<br />
3. Remove from oven and remove cover.<br />
Create two small wells and crack an egg<br />
<strong>in</strong>to each.<br />
4. Re-cover and cont<strong>in</strong>ue bak<strong>in</strong>g until eggs<br />
are cooked with a soft yolk f<strong>in</strong>ish, or as<br />
desired.<br />
5. Serve with sliced avocado, topped with<br />
fresh basil.<br />
Helen Coetzee<br />
84 | <strong>Good</strong> <strong>Organic</strong> <strong>Garden<strong>in</strong>g</strong>
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