Aperitif – Page 14 – Myfrenchkitchen

I had the opportunity to do some hot air ballooning recently. A wonderful experience and one I’ll definitely want to repeat, especially in the Alps. We took off from the chateau de Fontainebleau and landed an hour later somewhere southwest from there, where we were treated to champagne by candlelight. In the spirit of ending our flight with une coupe, I made a cake au fromage de chévre, avec olives et tomates. For when the knees get jittery after une coupe on an empty stomach!

…cake au fromage de chèvre avec tomates et olives…

If you’re interested in seeing two sketches of this flight, you can go to Aricantapestry.

…bonjour!…

…anchoring…

…stretching out the toile…

…let in some air…

…france montgolfière…

…propane gas…

…80 days to go…

…into the sunset…

…selfportrait…

…smooth…

…handsome crew…

…au revoir!…

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.