This was a flavored water we made to have with our supper. A mix of spring iced water with very thin slices of fresh cucumber and mint leaves. In a very hot day, or a very hot kitchen like this one, it was very refreshing.
This was a simple entree organic salad we had before the soup.
As an accompaniment we made a Vechyssoise with cold potato puree, leeks, a fortified chicken stock and chopped chives. Instead of butter as a fat for the soup we used extra virgin olive oil.
I don't usually prefer cold soups, but this one was very tasty and light.
On our second day of meat we made a Roast Loin of Pork with Sage and Apples. This dish had simple sauce and combination of ingredients, but the flavor of the pork itself was very tasty, juicy and fresh. I could almost have it without any kind of sauce, only by itself of with the fresh baked apples on top. A few hours after I had that meal my tummy felt satisfied but light. A sign of a wholesome meal.
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