|strawberries + blueberries make a summery snack in the garden|
no strawberries are ready yet this far north - these came from italy and the blueberries from spain
|a summer picnic consisting of sandwiches with paté and some with tuna|
homemade rhubarb syrup* mixed into a cool drink.
and a danish summer diary treat - koldskål with crunchy müsli ton top
1 liter (quart) buttermilk
1 C yogurt
1 tsp vanilla (or one vanilla bean, scraped with a knife) for the pretty little black flecks)
1/2 C sugar
juice of half a lemon
whir it all up in a blender. you can add a handful of strawberries to the blender if you have some. otherwise, serve it with some sliced strawberries. what's traditional is little round, hard cookies called kammerjunker. but a homemade or store-bought müsli is just fine to sprinkle on the top. here we even have one that's specifically for koldskål.
|a light late spring almost summer dinner.|
kuller (in the cod family) fish with homemade bread crumbs on top
new potatoes with butter
white asparagus on a bed of fresh spinach & the first of the garden onions
easy cod with homemade breadcrumbs
4-6 fish filets with the skin still on (any fish will do - ours was kuller, which is a member of the cod family)
5-6 slices of day-old, slightly hard bread (i used some of my homemade focaccia)
seasoning salt of your choice (i used a cajun one)
knob of cold butter
whir the bread, butter and seasoning together in your food processor on pulse until they are large, chunky crumbs, but not totally pulverized. dip the fish filet (just the fish side, not the skin side) in egg, then lay it, skin side down in an oven-ready dish that you've brushed with a little olive oil and sprinkle the bread crumbs on top. pop it in the oven for 20 or so minutes at 175°C/350°F. you can turn on the grill at the end to get the bread crumbs nice and toasty.
|a bruschetta starter with tomatoes that are starting to taste of something again.|
|the meal, all plated up - with a bit of creme fraiche dressing at twelve o'clock.|
fresh spinach with onions & breadcrumbs
1 large bag of spinach - carefully rinsed and the big stems discarded
1 small onion, thinly sliced
handful of bread crumbs (i had some left from the fish)
knob of butter
salt & pepper
melt the butter and olive oil together in a large pan - a wok is ideal, because the spinach seems like a LOT at the beginning (it wilts down to nothing quickly). throw in the onions and sauté them. these were fresh, spring ones (without being spring onions), so they didn't take long. add the bread crumbs and toast them a little bit before adding the rinsed spinach. keep stirring. the spinach will wilt and you'll be very surprised how little there is. when it was done, i placed it in a bowl and arranged the white asparagus on top with a little pat of butter on it. the spinach definitely made the asparagus more of a delicacy.
served with simply boiled new potatoes and a creme fraiche to which i had added the cajun seasoning i was using completed this springy, almost summer meal.
* i'll be doing an all rhubarb post in the near future, but to tide you over, i've done a rhubarb cocktail over here and it tells how to make the syrup.