Asparagus with cucumber-tomato-rocket-mushroom vinaigrette
500g green asparagus
a piece of cucumber
1 tomato
a handful of mushrooms
a small bundle of rocket leaves
olive oil, vinegar, salt and pepper
Boil the asparagus (about 10 minutes) until it hangs slightly curved over the fork when you lift it.
In the meantime prepare the vinaigrette with the chopped vegetables.
Pour the vinaigrette over the warm asparagus, serve and enjoy!
…I found in Cenk’s food blog Cafe Fernando.
It’s made from only two ingredients: water and chocolate. You don’t believe it? Here is the recipe- it’s amazing.
I took most of the pictures at the exhibition “American Dreamers/Reality and Imagination in ContemporaryArt”, Strozzina CCC, Florence.
With the weather all of a sudden sunny(?!?) and the temperature over 25°C (???!?) all productive behaviour was forgotten, instead our innermost primitive instincts took over: like sleepwalkers we dragged the table and chairs onto the lawn and decorated everything in pink and with flowers, only regaining control over our consciousness when happily seated in said chairs absorbing the warmth.
| Moritzburg Castle |
Obviously I should give up the idea of a whole Menu in Pink and go instead for easier things like photographing pink walls and pink glasses or simply a pink dessert..
Rose Carrarini’s Rhubarb and Orange is prepared in a moment, looks beautiful and has been so delicious that tomorrow I’ll go and buy more of those lovely sticks. Why not give it a try with lemon as well?
Rose Carrarini’s Rhubarb and Orange
5 sticks rhubarb, trimmed and cut into 7cm pieces
grated zest of 1 orange
about 150g sugar
Preheat oven to 180°C/350°F
Place the rhubarb in a baking dish and mix in the orange zest and sugar according to taste. You will need to add a fair amount of sugar as this will lift the flavour of the fruit and provide a little syrup.
Cover with foil and bake in the oven between 15 and 25 minutes, depending on the quality of the rhubarb. As soon as a knife slips easily into the fruit it is ready.
Chill.
The longer the rhubarb reposes in the syrup, the nicer the colour. Enjoy!
Sautéed oyster mushrooms with fresh spring herbs and champagne
2 servings
oyster mushrooms
2 cloves garlic, finely chopped
2 spring onions, finely chopped
1 tbs balsamic vinegar
a glass of champagne
a handful of fresh spring herbs
flour to slightly dust the mushrooms
3 tbs olive oil
sea salt
freshly grated black pepper
Place the olive oil in a large sauté pan. Stir-fry the garlic and the spring onions. Then raise the heat to high and add the mushrooms. Stir and turn until all mushrooms are browned. Dust them slightly with flour.
Remove from heat, add vinegar and champagne. Toss to incorporate. Return to heat and let the flavours
blend. Now add the finely chopped herbs and let them warm for a moment.
Best with chunks of baguette and ice cold champagne !
I’m so sorry, I don’t have a Menu for you today. No pink fried panther, no dessert, I even ruined Johan Odendaal’s extravagant beetroot paint.
Cheers!
Menu
Oven-roasted cherry tomatoes
Pointed peppers filled with spicy red quinoa
Red fruit jelly
Barolo
