Monday, July 30, 2012

Beunos Dais

Fennel al fresco

yesterday we had lunch with friends. I wanted to make a nice lunch with some of the ingredients we bought at the market on Saturday. The fennel & citrus salad seemed to be enjoyed by all and I would make it again. I am a kind of just throw everything in girl but this is kind of how it was made:

1 fennel bulb
grated rind of 1 lemon
grated rind of 1 orange
lemon juice
a handful of pine nuts
olive oil

  1. trim the fronds from the fennel and save to garnish
  2. cut out and discard the centre
  3. shred the remainder finely
  4. place in a bowl
  5. scatter the orange & lemon rind over the fennel
  6. add the pine nuts, salt, pepper &oil
  7. toss garnish with the fronds
refrigerate for up to 1 hour mmmmmmmmmmmm yummy!

I also made a recipe I found online for baguette with avocado, tomato & onion paste topped with brie & olive oil. Our friend, Ade, loved it and he hates avocado - says it all.

add to that some bruschetta, olives, tortilla, rice, figs, tomato salad, toasted almonds, cashew nuts and a fresh fruit salad all washed down with some Spanish wine and sunshine.

All cooked on our double skillet - 2 pans which, when clicked together, make a small oven to heat on the hob. They are a wonderful accessory in a motorhome

Ooooh life is good!

The sky last night was beautiful, although a bit foreboding. Luckily though, the rain in Spain really does seem to fall mainly on the plain; we have been here for 3 weeks and haven't seen one little drop. Long may it continue..............

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