healthy – Page 24 – Myfrenchkitchen

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.

On Mondays dinner is simple. It depends on what the fridge and vegetable basket deliver. Tonight will see a tomato salad and turkey breast on the menu. And since it is Monday, we’ll pass on the glass of wine and start off with a glass of Perrier and of course…an apron.

Turkey breast filet with warm tomato salad

4 turkey breasts filets
a variety of tomatoes
salt and pepper
olive oil
a lemon, sliced
a handful of basil leaves
a green chili of your choice
2 spring onions, shredded on the diagonal
tomato vinegar/sherry vinegar
1. Sautee the turkey breasts along with the lemon slices in some olive oil until nice browned. Season with salt and pepper.
2. Cut the tomatoes in chunks, leaving the smaller ones whole and leaving some cherry tomatoes on the vine.
3. Shred the spring onion on the diagonal.
4. Sautee the smaller tomatoes, the cherry tomatoes on the vine and the spring onions in some olive oil until warmed through and the tomatoes begin to burst. Keep the cherry tomatoes on the vine aside for decoration.
5. In a bowl, lightly mix the tomato chunks, the tomato- and onion mixture, the basil leaves and the chopped chili. Season with salt and pepper.
6. Deglaze the tomato pan with the vinegar.
7. To plate: Serve the turkey breast on a serving of salad. Top with a slice of caramelized lemon and the cherry tomato on the vine.Drizzle with the pan juices, a sprinkling of freshly milled pepper and to finish off, a last drizzling of olive oil.
8. Serve immediately
9. Serves 4

To finish off our meal, we’ll indulge in a handful of fresh cherries.

Commentaires

MMmm

Everything looks and sounds great – I’m absolutely going to make this meal one day this week.

Posté par Casey, 19-06-2007 à 20:54

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–>Ronell! How in the world did I miss this fabulous cooking blog of yours!! Ohmygoodness, one of my passions is cooking and I will be a frequent visitor here.

Posté par Brenda, 20-06-2007 à 20:59

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–>Thanks for the comments…happy you that you like it.
ronell