Basil Dropins

Serves 4: Prep 10 mins | Cook 15 mins

¼ cup olive oil
1 onion, chopped
1 x Jase’s Kitchen® Garlic dropins™
250g punnet cherry tomatoes, halved
375g penne (3/4 pack)
3 x Jase’s Kitchen® Basil dropins™
grated parmesan to serve

  1. Heat oil in a large frying pan over high heat. Saute onion 2-3 minutes until tender. Add Garlic dropins™.
  2. Add tomatoes, saute 1 minute. Season.
  3. Meanwhile, cook penne in a large saucepan of boiling salted water 10-12 minutes following packet instructions. Drain, reserving a small jug of cooking water. Return to pan.
  4. Toss tomato sauce through hot pasta with Basil dropins™ and reserved water. Sprinkle with parmesan to serve.

If preferred, use a 400g can diced tomatoes in place of the cherry tomatoes

Serves 4: Prep 10 mins

750g mixed tomatoes of choice, room temperature
220g tub baby bocconcini, torn (or sliced)
rocket leaves to serve, optional
¼ cup extra virgin olive oil
1 tbsp red wine vinegar
1 x Jase’s Kitchen® Basil dropins™ at room temperature

  1. Arrange tomato slices, mozzarella on a platter. Season.
  2. DRESSING In a jug, whisk all ingredients together. Season. Drizzle over salad just before serving. Scatter with microherbs to serve.

Allow Jase’s Kitchen® dropins™ to sit at room temperature for 5 mins. or until softened, then squeeze into the mixture.
Serving tomatoes at room temperature ensures the most aromatic flavour. Use the best quality vine ripened tomatoes you can find. We used a mixture of heirloom tomatoes

Serves 1: Prep 5 mins

1 x Jase’s Kitchen® Basil dropins™
1 cup just boiled water

  1. Place Basil dropins™ into a heat resistant jug.
  2. Pour over water. Allow to brew 3-4 minutes.
  3. Strain into serving cup. Serve with a little honey or sugar to taste.

If preferred, use cold water and bring to the boil in the microwave on high, 1 minute.

Serves 1: Prep 5 mins

¼ cup gin
1 tbsp sugar syrup (see tip)
1 tbsp lemon juice
1 x Jase’s Kitchen® Basil dropins™
½ cup ice cubes
lemon slices, edible flowers to serve

  1. Combine all ingredients in a cocktail shaker. Shake well.
  2. Strain into a cocktail glass. Top with lemon slices or edible flowers if liked.

Make your own sugar syrup, using a ration of 2 parts sugar, to 1 part water. Heat over medium heat, stirring, without simmering, until sugar dissolves. Cool, bottle, seal, refrigerate for up to 6 months.