Now this is something so simple but absolutley brilliant. Basil with pineapple. It just works so well! I was served this when we visited our relatives in Switzerland and had dinner with them. It came totally out of left field, no one had had pineapple with basil before but everyone agreed it was brilliant!
We ate it with extra thick double cream from Gruyere (OMG, most amazing cream ever!) and meringues made using Raisinee, a kind of alcohol, which were amazing! It lent a sort of fruity aroma to them. Back in the UK I had to make do with normal meringue and cream, but still, very very tasty!
Serves 8
1 pineapple
6 basil leaves
splash of fizzy water or tonic water
– Peel and core the pineapple and cut it into chunks.
– Cut the basil leaves into strips using scissors.
– Mix everything together in a bowl and add a splash of fizzy water or tonic.
Anna in the kitchen 