Friday, September 19, 2014

FOOD

ah, there are still so many summer veggie's in my garden, and at the farmer's market too. beetroot, zucchini, young leeks. and green beans, I can pick a basket full once a week! cook them for 8-10 minutes until tender, sprinkle with sea salt, drizzle with good olive oil and a drop of lemon juice, hmmmm.
for the beetroots, roast them in the oven on 180 Âșc, with a few sprigs of thyme, a handvol unpeeled & halved cloves of garlic, salt & pepper and drizzled with olive oil, loosly covered with aluminum foil for half an hour, remove the foil and let them roast for another 20-30 minutes until tender. cut them in slices, add 1 tbsp of really good red wine vinegar and 2-3 tbsp of the best olive oil, a handful of chopped flat leaf parsley and salt & pepper to taste. serve with a french goat's cheese and some nice bread.
about the vinegar, for this i use forum cabernet sauvignon vinegar from spain, this vinegar is aged in oak barrels to reach a perfect balance in acidity and sweetness, and combines so good with the beets. posted by leonoor

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