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A cool meal on a hot day
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DaiBach
 11 Jul 2010, 15:45 #93410 Reply To Post
A lot of topics are very serious, as they should be. Here is one which is not so serious.

It gets hot in Languedoc in summer. (It's 35 c in our courtyard right now, that's 95 f) and naturally a lot of meals have to be designed with that in mind.

So, here is one of our favourites, Salade Languedocienne or Languedoc Salad.

Preparation time, five to ten minutes.

Ingredients, for four,

One medium melon.
One medium cucumber
Two medium tomatoes.
A handful of fresh mint.
Juice of one lemon
Some hard goats cheese, or feta.(about 200 grams)

De-seed etc and chop up melon into 1 inch chunks
Chop up cucumber (chunks not slices)
Chop tomatoes.
Place in bowl. Mix together.
Sprinkle with lemon juice,
Add mint, not finely chopped, just torn up by hand. Mix again.
When you are ready to eat add cheese, cut about the same size as the melon chunks, and serve with a baguette.

Tip; You can prepare the fruit etc. before hand, leave the cheese until just before serving or the lemon juice will make it go all soft.

Eat with a class of Rose, well chilled.

Enjoy.
This post was last edited by DaiBach, 11 Jul 2010, 15:48
MLT
 11 Jul 2010, 16:01 #93413 Reply To Post
Because of my condition and my medication I have a real problem eating. This sounds like the sort of food I might manage.

Thanks
demolinero
 11 Jul 2010, 16:02 #93414 Reply To Post
Bugger - no melon!

It's around 30C here, but we are 1600 metres above sea-level. It's still pretty hot, though, in the sun.

Thanks for this recipe. I'll get a melon first thing tomorrow.
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dancingsue
 11 Jul 2010, 17:42 #93418 Reply To Post
Our favourite is mozzarella tricolore:

1 reduced fat mozzarella ball per person
1 beef tomatoo or large vine tomato pp
half a large ripe avocado pp
some decent salad leaves
half a ton of shredded basil
a good slosh of Italian unfiltered extra virgin olive oil
some rustic bread or skins-on new potatoes to mop up the oil

Make it look pretty.

Hope you can eat this too, Marjorie. All the best.
the long and the short of it

MLT
 11 Jul 2010, 18:20 #93419 Reply To Post
Quote: dancingsue, Sunday, 11 Jul 2010 17:42
Our favourite is mozzarella tricolore:

1 reduced fat mozzarella ball per person
1 beef tomatoo or large vine tomato pp
half a large ripe avocado pp
some decent salad leaves
half a ton of shredded basil
a good slosh of Italian unfiltered extra virgin olive oil
some rustic bread or skins-on new potatoes to mop up the oil

Make it look pretty.

Hope you can eat this too, Marjorie. All the best.


Thanks Sue.

I'll try this one as well. In fact, I may substitute mozzarella for goat's cheese in David's recipe as I prefer the milder taste and softer texture.


DaiBach
 11 Jul 2010, 20:19 #93422 Reply To Post
Quote: dancingsue, Sunday, 11 Jul 2010 17:42
Our favourite is mozzarella tricolore:

1 reduced fat mozzarella ball per person
1 beef tomatoo or large vine tomato pp
half a large ripe avocado pp
some decent salad leaves
half a ton of shredded basil
a good slosh of Italian unfiltered extra virgin olive oil
some rustic bread or skins-on new potatoes to mop up the oil

Make it look pretty.

Hope you can eat this too, Marjorie. All the best.


Oooooo, I do like that will copy and paste into recipes file.
DaiBach
 11 Jul 2010, 20:33 #93425 Reply To Post
Well, if you have that kind of diet MLT try this:
For two people.

Half a large aubergine (egg plant)
Two large tomatoes.
A dribble of olive oil.
Some soft goats cheese. Now, this could be a problem in the UK, and difficult to find. In France it's called 'Buche de Chevre' because it looks a bit a log,or maybe a Swiss Roll in shape and size. For two people you need about three centimetres of 'log'. As far as I know other cheeses don't work.
Lots of fresh Basil.

Dribble a little oil into and oven proof dish, about 12x5

Slice aubergine very thin. It doesn't matter if the slices are not perfectly round, it DOES matter that they are thin.

Cover the base of dish with slices of aubergine.
Then cover these with slices of tomato.
Sprinkle generously with fresh basil.
Repeat.
Then cover with slices of goat's cheese and put in a fairly hot oven for 30-40 minutes.
When the goats cheese has gone frothy and brown it is ready.
Serve with fresh bread and a decent red. Or if you are the mood, an indecent red.
papa stas
 12 Jul 2010, 09:54 #93453 Reply To Post
Cool meal on a hot day, ya ask?

BEER

papa
stas (who's drinkin' now)
“The true sign of intelligence is not knowledge but imagination.” - Albert Einstein
dancingsue
 12 Jul 2010, 10:26 #93456 Reply To Post
Quote: dancingsue, Sunday, 11 Jul 2010 17:42
Our favourite is mozzarella tricolore:

1 reduced fat mozzarella ball per person
1 beef tomatoo or large vine tomato pp
half a large ripe avocado pp
some decent salad leaves
half a ton of shredded basil
a good slosh of Italian unfiltered extra virgin olive oil
some rustic bread or skins-on new potatoes to mop up the oil

Make it look pretty.



Forgot to add - a little sea salt and lots of freshly ground black pepper to taste!

the long and the short of it

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