London

I just spend a long weekend in London. It was a total private treat for myself. No real work.

I stayed with my good friend Esmeralda and her amazing roomates Elias and Seb. Sunday night Seb and I cooked dinner for the rest of the crew. Seb made a really nice Salmon baked on lemons with dill on the top. I made a half warm potatoe sallad  with goat cheese. The dinner finale was Esmeraldas stunning truffels from L’Artisan. I have found my favourite chololate there. It is filled with sea salted caramel. Some are even spiced up with Pepper, or sage (!!), balsamico or lemongrass. I ended up buying the sea salted carmel since Esmeralda said it goes perfect with Yoghurt. Oh yes. That is my style, skip the ice cream and do the yoghurt! You can find the chocolate and the pretty Esmeralda at Borough Market on fridays and saturdays.

So, to the salad.  It is a warm sallad of Potatoes and vegitables with a creamy sauce of goat cheese. I like to spice it up with some fresh tastes like the peel from a lemon and some Majoran. In London I used Thyme since that was all I found. This salad is just as good cold the day after. And it is perfectly complete with lamb!

The idea is very simple.

You just cook the potatoes and then you add the vegetables  to the water in the end. Common sense is of course to add the harder stuff like carrot quite early and then the spring onions and the tomatoes just in the end (like one min before you take out the water). When they are done you drop some olive oil over the salad and just add the chevre into the bowl and let the cheese melt. Spice it with the lemon peel and decorate with herbs and nuts. Super simple!

  • Potatoes – If possible small ones
  • Baby Carrots
  • Cherry tomatoes
  • Baby corn
  • Beans
  • Chevre
  • Olive oil
  • Lemon peel
  • Majoran/Thyme
  • Salt and black pepper
  • decorate with some pine nuts
ElmlidLondon

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