Travelling broadens horizons. I spent the week before Easter with my husband for holiday in the Spanish sun, Valencia and the nearby terrain, and surprise surprise my vacation focused on landscapes, viewing and lounging in addition to mainly delicacies. We headed to the mountains, and we stayed at the small family-owned inns where the food act on behalf of the said lady of the house, as a rule. Yes, I can assure you that during the trip got hungry surprise. The first target was a small tourist village of Guadalest, a la carte translation a charming guest house we were able to enjoy such benefits as "special tapas night": in pantry. Dinner consisted of 12 food species, which do not really have any perusbaaritapaksia but the real luxury dishes. The price for the menu came from 28 EUR / person, compared to domestic prices just great value for money. Unfortunately, I älynnyt to the condition of the camera, so I could have a recording of all specialties. Instead, I decided a la carte translation to press the doses of the deep recesses of my mind, so I can ruthlessly exploit these taste experiences in subsequent cooking. Below is the first example of your way to finding inspiration, more are sure to follow later.
And of course I had the trip of souvenirs to bring. Well, it came ruokaahan roudattua, I simply did not have the patience to restrain myself in the local food and wine shops. I had to buy a new suitcase for all ham, sausages, a la carte translation bottles and cans, Paella etc. Now, the cabinet can be found, then mm. Time spectacular mountain chunks of ham, which is good to take little by little to take advantage of. The first dose of the preparation in all its simplicity ham and rocket salad with uncommonly simple but tasty flavor of the world consists of sitruunamarinoidusta a la carte translation rucolasta, air-dried ham, pine nuts, pekaanipähkinöistä and yoghurt.
Ingredients (starter for 2) 70 g rocket 1 tablespoon olive oil 0.5 small lemon juice pinch of salt freshly ground black pepper 2 tablespoons pine nuts 3 tablespoons pekaanipähkinöitä 60 g of air-dried a la carte translation ham yoghurt sauce ~ 0.75 dl natural yoghurt 1.5-2 tsp runny honey 0 25 teaspoon dried mint a pinch of salt freshly ground black pepper a la carte translation
Put two of about 12 cm ring mold serving plates and share arugula molds. You may want to save a few rucolanlehden a garnish of lettuce surface. Spoon the rocket onto the pine nut-nut mixture and ham. Press gently with a spoon so that the salad keeps its shape when you remove a la carte translation the ring molds. Lift the mold gently salads around. a la carte translation
Guadalest journey continued aside to the countryside to the old restored farmhouse and the loppulomaksi atmospheric Rubielos de Mora village. Food Stories a la carte translation of these items on the blog later.
Recipe a la carte translation origin: Inspiration sought Guadalest, Cases Noves options at Guesthouse fantastic restaurant syömästäni tapasannoksesta. The initial dose of sauce would be, honey, a la carte translation that I ended up at this time to change a la carte translation the yoghurt (the refrigerator when we happened to be available in the yogurt).
Thank you for the Blues Cat and ssiiri. :) Simple a la carte translation salads is that, but with good raw materials, it gets really tasty. a la carte translation Yes, I write really more of those distance a la carte translation caused inspiksistä there in May, right in the fingers syyhyää to try all kinds. April 26, 2014 12.17
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