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
a handful of pine nuts
- trim the fronds from the fennel and save to garnish
- cut out and discard the centre
- shred the remainder finely
- place in a bowl
- scatter the orange & lemon rind over the fennel
- add the pine nuts, salt, pepper &oil
- 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..............