Latest news with #basil
The Guardian
21-07-2025
- General
- The Guardian
Meera Sodha's vegan recipe for sweetcorn hiyashi
In 2003, I had my first som tam salad in Bangkok's searing 30-degree heat. It was crunchy and packed to the rafters with flavour, but, more importantly, it was cold. Until then, I'd been eating hot food in hot weather, but ever since I've been chasing that perfect cold summer meal. These cold hiyashi ramen come close for me. They're ludicrously versatile (think salad plus sauce plus noodles), and the only 'cooking' to be done is boiling the noodles; the rest is chopping, blending (the sauce) and assembling. It is truly summertime where the living is easy. If you have fresh corn cobs, boil them for five minutes, then drain, cool in cold water and slice the kernels off the cob. Prep 10 minCook 35 min Serves 4 8 spring onions (100g), trimmed and washed thoroughly8 tbsp good-quality neutral oil – I like rapeseed oil2½ tsp light soy sauce, plus 1 tbsp extra for the sweetcorn sauce2 tsp white-wine vinegar 200g sweetcorn kernels, fresh (see introduction) or frozen1½ tbsp white miso1 garlic clove, peeled2cm x 2cm piece fresh ginger, peeled and roughly chopped300g dried ramen or soba noodles ½ large cucumber (180g), cut in half widthways, then finely shredded100g cherry tomatoes, halved250g smoked tofu, cut into batons20g basil leaves, roughly torn Put the spring onions on a board and chop, chop, chop the greens and whites, running the knife over them over and over again to turn them into tiny fragments. Scrape the chopped onions into a bowl, add four tablespoons of the oil, two and a half teaspoons of soy sauce and the white-wine vinegar, then put to one side. Put three quarters (150g) of the sweetcorn kernels in a blender, add the miso, garlic, ginger, the extra tablespoon of soy sauce, the remaining four tablespoons of oil and 100ml water, and blitz: you'll need to blend it for quite a while to break down the fibre of the sweetcorn. Cook the noodles according to the packet instructions, then drain and rinse under the cold tap until cool. Drain really well, then put in a bowl, add the spring onion mix and toss very well to coat. Distribute the noodles between four plates or shallow bowls. Spoon a quarter of the sweetcorn sauce to one side of each portion, and next to it arrange a quarter of the cucumber, tomatoes, smoked tofu and the reserved whole corn kernels. Scatter over the torn basil leaves and eat.
The Guardian
19-07-2025
- General
- The Guardian
Meera Sodha's vegan recipe for sweetcorn hiyashi
In 2003, I had my first som tam salad in Bangkok's searing 30-degree heat. It was crunchy and packed to the rafters with flavour, but, more importantly, it was cold. Until then, I'd been eating hot food in hot weather, but ever since I've been chasing that perfect cold summer meal. These cold hiyashi ramen come close for me. They're ludicrously versatile (think salad plus sauce plus noodles), and the only 'cooking' to be done is boiling the noodles; the rest is chopping, blending (the sauce) and assembling. It is truly summertime where the living is easy. If you have fresh corn cobs, boil them for five minutes, then drain, cool in cold water and slice the kernels off the cob. Prep 10 minCook 35 min Serves 4 8 spring onions (100g), trimmed and washed thoroughly8 tbsp good-quality neutral oil – I like rapeseed oil2½ tsp light soy sauce, plus 1 tbsp extra for the sweetcorn sauce2 tsp white-wine vinegar 200g sweetcorn kernels, fresh (see introduction) or frozen1½ tbsp white miso1 garlic clove, peeled2cm x 2cm piece fresh ginger, peeled and roughly chopped300g dried ramen or soba noodles ½ large cucumber (180g), cut in half widthways, then finely shredded100g cherry tomatoes, halved250g smoked tofu, cut into batons20g basil leaves, roughly torn Put the spring onions on a board and chop, chop, chop the greens and whites, running the knife over them over and over again to turn them into tiny fragments. Scrape the chopped onions into a bowl, add four tablespoons of the oil, two and a half teaspoons of soy sauce and the white-wine vinegar, then put to one side. Put three quarters (150g) of the sweetcorn kernels in a blender, add the miso, garlic, ginger, the extra tablespoon of soy sauce, the remaining four tablespoons of oil and 100ml water, and blitz: you'll need to blend it for quite a while to break down the fibre of the sweetcorn. Cook the noodles according to the packet instructions, then drain and rinse under the cold tap until cool. Drain really well, then put in a bowl, add the spring onion mix and toss very well to coat. Distribute the noodles between four plates or shallow bowls. Spoon a quarter of the sweetcorn sauce to one side of each portion, and next to it arrange a quarter of the cucumber, tomatoes, smoked tofu and the reserved whole corn kernels. Scatter over the torn basil leaves and eat.
CNA
11-07-2025
- Business
- CNA
CNA938 Rewind - A Letter to Myself: From finance to indoor farming — Grobrix's Mathew Howe letting your passion find you
Mathew Howe uprooted himself from banking and replanted himself as an entrepreneur when he founded Grobrix in 2021. Today, his indoor farming solutions company is sprouting shoots beyond Singapore's shores. Mathew shares how his journey began with a simple quest to grow fresh basil to provide fresh pesto for his young daughters, and why he believes that his passion found him at the right time.
Telegraph
04-07-2025
- General
- Telegraph
Peperonata and fried egg focaccia
This is a great brunch dish to take your time over, letting the peperonata (a pepper stew) simmer away so you really deepen the flavour. We've got a feeling it will be a popular one at the new Cafe Murano. Overview Prep time 10 mins Cook time 1 hr 10 mins Serves 4 Ingredients 2 tbsp olive oil, plus extra for the focaccia 1 onion, finely sliced 2 sweet peppers (red and yellow), deseeded and sliced or chopped into chunks 2 garlic cloves, grated 200g passata 2 tbsp chopped basil, or a handful of torn basil leaves 4 slices of focaccia (each about 9x10cm) 1 tbsp butter, for frying 4 large eggs
BBC News
02-07-2025
- Lifestyle
- BBC News
Sepps and Nonna's Cherry Tomato Pasta
Serves 4Ingredients:400g cherry tomatoes on the vine2 cloves garlic2 tbsp extra virgin olive oil½ tsp chilli flakes100ml plant based creampinch sea salt1 - 2 tsp sugar¼ tsp bicarbonate soda100g fresh basil350g penne or pasta of choice2 tbsp nutritional yeastMethod:Add olive oil to a pan and bring to a medium crushed garlic and infuse for 1 cherry tomatoes (sliced in half), and soften for a few salt, sugar, basil, chilli flakes and bicarbonate soda. Mix and a dash of cream, to help combine it cooks, cook the the cooked and drained pasta to the tomatoes, with a little pasta water to with nutritional yeast in small bowls.
