Montag, 9. Juni 2014

Hot summer means BBQ

Today we got a taste of how it is to live in a tropical area: it was hot (30+ C) and humid (85%).  Thankfully it is still an holiday in Germany so at least we did not have to go to work. Early in the morning we had some bad thunderstorms and heavy rain, again lots of sun and a few sprinkles rain during the afternoon. Therefore the climate is really tough, during the day the emergency teams came and went for a few times: for most of our elderly people this weather is dangerous.
I tried to do some gardening by cutting and shaping some bushes, cleaning the roses, but had to give up after an mere hour. I was so beaten and bitten.. The mosquitos are annoying as can be.

Later on we decided to eat mostly cold dishes.
This is my plate:  roasted vegetables in balsamic vinegar, potato salad with peas, carrots; baby leaf salad with strawberries; roasted bread; garlicy greek yoghurt sauce with herbs.



For potato salad 

I boiled:
  • 500 g baby potatoes in their jackets - to be peeled and sliced afterwards
  • 1 egg
Stir-fried:
  • 2 carrots, diced.
  • 1/2 leek, thickly sliced

in a little olive oil just until still crunchy
and sprinkled salt, added
  • 1 shot mild vinegar,
  • 1/3 cup water
and let it cool down.
I stirred
  • 3 tablespoons mayonnaise, 
  • pepper,
  • 1 teaspoon hot mustard, 
  • 1 teaspoon agave sirup 
and tossed the vegetables and broth into the sauce.
I added:
  • 1 very small can peas (did not have any frozen left),
  • 2 tablespoons capers
  • sliced potatoes,
  • 1 chopped hard-boiled egg 
 and adjusted the seasoning with more salt and a sprinkle worcester sauce.

For the pickled vegetables
I roasted:
  • 1 zucchini, sliced
  • 2 red peppers, cut into pieces
  • 1 red onion, cut into wedges
in a pan with a little olive oil.
After 3 minutes I added:
  • 2 sprigs rosmary and 3 sprigs thyme 
  • 2 crushed garlic gloves 
and gave it a few more minutes.
I tossed the than still a little crunchy vegetables with a little balsamic vinegar and salt and let this sit in the fridge over night.

For baby leaf salad
I picked:
  • 1 bowl baby leaves
  • 1 handful small strawberries (very sweet wild strawberries)

I sliced: 
  • 2 young spring onions
I halved the strawberries and stirred:
  • 1 teaspoon coarse seed mustard,
  • 1 teaspoon honey,
  • 1 tablespoon dark roasted sesame oil,
  • 1 teaspoon mild vinegar,
  • 1 good pinch salt,

and tossed it all together.

Yoghurt sauce
1 stirred a cup greek youghurt with 1 minced garlic glove, 1 teaspoon lemon juice and 1/2 cup chopped herbs (chives, parsley, lemon balm, mint) , salt, pepper and a small pinch cumin to taste

And we decided to get the BBQ-grill going:
  • pork belly in curry dry rub (rub with coarse curry powder)
  • small pork steaks (neck) with herb rub (just cajun seasoning with dried thyme, rosemary)
  • sausages



I had one small steak. Most of the meat can be eaten tomorrow, cold, with salad again because tomorrow will be another hot and humid day.



I have to keep my baby salad (growing in a raised bed) under wire because the birds always try to eat the young leaves. They know what is really tasty.

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