The past weekend was summer. Beautiful long, lingering days. On weekends like this, you want energy. You want healthy. A ham spring roll.
Ham spring rolls
There is no formal recipe for this. See what your fridge and pantry comes up with and take the road to fresh and seasonal.
- Cut some vegetables into matchsticks. I’ve used carrot, cucumber, mango, rocket leaves and chives. Place a slice of ham on a chopping board and stack some vegetables onto the one end. roll up tight and secure with a toothpick or tie with a chive(softened in boiling water for a second or two).
- Serve with a dipping sauce made of natural joghurt and chopped herbs and splashed with a swirl of lemon juice.
- Or serve with a lime ginger sauce: A tablespoon of each – freshly squeezed lime juice, rice wine vinegar, mirrin, soja sauce and some grated ginger and chopped lemon grass. Taste and adjust.
This is an entry for Weekend herb blogging, hosted this week by Ahn at Foodloversjourney.
We have a long weekend coming up soon and your father told me to write you and tell you to come visit…
“…I received a phone call from Aunt Betty. You know how very elegant and stylish she is, never cooking without her string of pearls? But then, let’s not forget the wonderful and elegant meals she broils up with those pearls! She told me about her humiliating experience the other day and I just had to share this part with you…
” ‘Her granddaughter of five was visiting for the weekend, a real cutie she is, and asked Grandma for a boiled egg for lunch. While waiting for the water to come to boil, Aunt Betty put the egg, taken from the fridge door, into the pocket of her skirt, to get the edge off the cold egg. Then the telephone rang and now you also know that Aunt Betty does enjoy a telephone! After a final third goodbye to her good friend, sorting out their dates for their antique shopping and luncheon afterwards, she needed to drop in at the bathroom…..all those many cups of Earl grey she believes in drinking every day…..and right there is where disaster struck your elegant aunt and her precious raw egg, hidden and forgotten in her pocket!’
Now I’ll leave the rest up to your imagination! Suffice to say, elegant or not, when it comes to a raw egg in the pocket and a toilet seat, we’re all pretty much in the same kind of scramble!….
PS: I’m sending you this omelet recipe your father and I had for dinner last night and just to be a little naughty I sent it to Aunt Betty too!
Omelet with asparagus and serrano
- Tomato salsa: dice a mixture of red, yellow and orange tomatoes, sprinkle wit lemon juice, salt, pepper and drizzle with olive oil.
- 2 eggs
- a tablespoon of milk
- knob of butter
- 2 spring onions, roughly sliced on the diagonal.
- salt and pepper tot taste
- about 4 asparagus spears
- some shredded serrano ham, or other ham of your choice
- Cut the tomatoes into dice, mix lightly and add salt and pepper, lemon juice and olive oil to taste.
- Steam the asparagus until just tender.
- Saute the spring onions quickly until translucent, but still bright green.
- Lightly beat two eggs, add a tablespoon of milk.
- Heat a small skillet, add the butter and pour in the beaten eggs. Break the egg lightly up with a fork and when it start to settle, leave on low heat until puffed up.
- Take from the heat while the top of the egg is still runny and slide off on a plate.
- Place the sauteed spring onion and 4 to 5 asparagus spears onto the one half of the omelet. Fold the other half over.
- Top with the shredded serrano ham, flavour with salt and pepper and drizzle with olive oil.
- Serve immediately with the tomato salsa on the side.
This post is dedicated to my dear friend Colette, who was the inspiration for this “story and recipe”. She was taken to hospital into intensive care today…Colette, get well soon, we have so many laughs (like this story) awaiting us all the tomorrows ahead..
This is an entry for WTSIM…breakfast favourites, hosted this month by Johanna at Thepassionatecook.
Thank you for your letter and the parcel with all the delicious goodies….
…I invited some friends over this past weekend for lunch and I made this little salad for a starter. It reminded me of home and early summers in your garden. Everybody loved the combination of crab with kiwi and I got so many compliments, I almost felt like a renowned chef! It is light which had everybody enjoying their chocolate dessert with full gusto! I am amazed at how many men are keeping an eye on their weight! I am sure you and Dad will love it too….
With much love from me.”
“Oh, and by the way, could you send me some recipes on healthy summer lunches; there’s this new cute guy at the tennis club I need to impress…”
Kiwi and crab salad
- 6 kiwis
- 2 cans of crabmeat
- grated rind of one lemon
- juice of 1/2 lemon
- toasted sesame seeds
- a few sprigs of chives
- a few chervil leaves
- a few crushed red pepercorns(optional)
- salt and pepper
- Cut the tops off the kiwis, remove the flesh with a spoon and dice finely. Turn the hollowed out kiwis upside down on toweling paper to drain.
- Drain the crab meat and add to the diced kiwi. (Don’t use all the kiwi flesh if it seem too much)
- Add the lemon juice, lemon rind, chopped herbs and toasted sesame seeds to the crab meat. Season to taste
- Fill the kiwis with the crabfilling and decorate with a sprig of chervil and a sprinkling of crushed red peppercorns.
Alternative: serve the crab salad on a bed on mixed salad leaves or on slices of toasted baguettes.