Lots of green tomatoes in the veggie gardens at Struan Farm, along with baby fennel and zucchini, so I decided it was time to make a "Green Tomato and Roasted Walnut Salad" to accompany our snapper for dinner.
This was one of those times it's quite handy to have a mandolin (I love my Zyliss one, which is sharp enough to get the job done without being too finger threatening).
Green tomato, cucumber, zucchini and fennel are thinly sliced and tossed. The dressing is made with creme fraiche, olive oil, white wine vinegar, garlic, Dijon mustard and honey, and drizzled on top. Roasted walnuts, fennel fronds and lemon zest are then scattered on top.
For dessert I decided to test out a "Grape Bakewell Tart" recipe I've been wanting to make from a recent issue of MindFood magazine. It happens to be gluten free, which is neither here nor there for John and me, but it's always good to have GF recipes in the repetoire given increasing numbers of people these days who aren't eating gluten.
It's the first time I had to peel grapes for anything, which of course brought to mind (my mind at least) that famous Mae West quote. The recipe uses rice flour, ground almonds, and an ingredient called "xanthan gum" which I had problems finding. I substituted "guar gum," which I did find in our local New World supermarket, adjusting the quantity a bit according to info I found on the internet about all that.
It turned out really well, although it's quite rich, so not something I will make all that often. Saves me from having to peel grapes too; unlike Mae, I don't have Beulah around to peel them for me!
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