June 12, 2010

So Fresh

On a hot day, I often don’t feel like cooking. The idea of staying in front of the hob or having the oven heating the kitchen even more is something I simply don’t fancy doing. And I’m also not in the mood for eating something hot. On those days, I’m usually craving for something fresh like fruits or vegetables, and a big salad seems to be the perfect dish. I think that, in the summer, I could feed myself almost only with salads.

So fresh salad – serves 2

  • 2 eggs
  • A handful of mixed salad leaves
  • A handful of baby spinach
  • 1 avocado, peeled and sliced
  • The zest of 1 lemon
  • 1 tbsp capers
  • 3 tbsp natural cottage cheese
  • A few sprigs of chives, chopped
  • 100g asparagus tips
  • ½ tsp mustard seeds
  • 1 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • Salt, pepper
  1. Cook the asparagus tips 3min in a pan of boiling water and then drain well.
  2. In a bowl, prepare the dressing: mix together the balsamic vinegar, olive oil, salt and pepper.
  3. In two big plates, arrange your salad, baby spinach, avocado slices, asparagus tips, lemon zest, capers, mustard seeds, and cottage cheese, and put a bit of your dressing on top.
  4. Poach your eggs: in a pan of boiling water, crack your two eggs and leave them to cook for 2-3min. Take them out of the pan with a slotted spoon and put on top of your salad.
  5. Serve with a nice slice of bread.

Salade ‘so fresh’- pour 2 personnes

  • 2 œufs
  • 1 poignée de mesclun
  • 1 poignée de pousses d’épinards
  • 1 avocat, épluché et coupé en tranches
  • Le zeste d’un citron
  • 1cs de câpres
  • 3 cs de cottage cheese nature
  • Une poignée de ciboulette, hachée
  • 100g de pointes d’asperges vertes
  • ½ cc de graines de moutarde
  • 1 cs de vinaigre balsamique
  • 2 cs d’huile d’olive
  • Sel, poivre
  1. Faire cuire les pointes d’asperges 3min dans une casserole d’eau bouillante, puis bien égoutter.
  2. Préparer l’assaisonnement dans un bol : mélanger le vinaigre balsamique avec l’huile d’olive, le sel et le poivre.
  3. Dans 2 grandes assiettes, arranger la salade : y disposer le mesclun, les pousses d’épinards, l’avocat, les pointes d’asperges, le zeste de citron, les câpres, les graines de moutarde et le cottage cheese puis répartir l’assaisonnement.
  4. Pocher les œufs : dans une casserole d’eau bouillante, casser les œufs et les faire cuire pendant 2-3min. Les sortir de la casserole avec une écumoire et les disposer sur la salade.
  5. Servir avec une belle tranche de pain.

Have you noticed that I’m into green vegs at the moment?

Today I found sugar snap peas at the market. I couldn’t wait to taste them. As soon as I got home, I washed a few and tried one… that was an explosion of flavours bursting into my mouth: juicy, crisp, sweet and crunchy ...and so beautifully green!

Sugar snap peas

I also wanted to draw your attention to a great event that happened last weekend, the food blogger connect, which is a conference/meeting for people interested in food blogging, happening in London. I unfortunately couldn’t go, but maybe next year! You can check a trailer of the weekend on the event’s website: http://www.foodbloggerconnect.com/

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