Basil & Parmesan bake with Homemade Tomato Jam

by | Dec 2, 2020 | An Elephant's Harvest, Cuisine, Recipes

basil bake tomato jam recipe
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Hot chocolate souffle served with cold vanilla ice cream... This is a personal favourite dessert of mine and the melt-in-your-mouth goodness makes the hard work worth it! 

Brain Chipato

Head Chef, The Elephant Camp

Basil Bake Ingredients 

  • 1 ¼ cup cracker crumbs
  • 4 tablespoons of melted butter
  • 80g Butter Melted
  • 480g of cream cheese
  • 1 cup shredded parmesan cheese
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon sugar
  • 2 large eggs at room temperature
  • 1/8 teaspoon kosher salt
  • Fresh basil leaves for garnish
copping basil cuisine elephant camp kitchen

Instructions 

  1. Pre-heat to 200 degrees
  2. In a small bowl, mix the cracker crumbs, butter until combined
  3. Press ½ tablespoon of the crumb mixture into miniature cheesecake tins
  4. Pre-bake for 10 minutes until the crust is crisp and golden brown.
  5. Remove from oven and allow to cool for 5 minutes

6). Add the cream cheese, parmesan, basil, sugar, eggs and salt to a blender.

7). Puree the ingredients until smooth.

8). Fill each well of the pan halfway with the cheese mixture. Return the filled tins back to the oven bake @ 200 degrees for 15-20min or until the edges are dry but the centers are still a little jiggle.

9). Remove from the oven and allow to cool to room temperature.

tomato ginger relish jam recipe

Homemade Tomato & Ginger Jam Ingredients

  • 60g very good ripe tomatoes coarsely chopped
  • ¾ cup brown sugar
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon fresh grated or minced ginger
  • ¼ teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1 teaspoon salt
  • ½ teaspoon cayenne
the elephant camp recipe spices
sautee tomato recipe elephant camp

Instructions 

Add all the ingredients to a heavy bottom saucepan and bring the mixture to a boil, stirring frequently to prevent the bottom from burning.

Reduce the heat and simmer, stirring occasionally, until the mixture has thickened to the consistency of a jam. Remove from the heat and allow to cool to room temperature. Transfer to an airtight container and store in the refrigerator.

NB: the longer it stays in the refrigerator the better taste it becomes.