Here are just a
couple of photos of my last night's dinner. I believe the title might be longer than this whole post. So I ate boiled new potatoes, steamed asparagus with lemon and parsley butter and fried halloumi dices in a roasted romano pepper half with raspberry vinaigrette. I can only recommend this
combination, which was a result of a brainstorm based on the
ingredients I had. Everything was easy to make but it can just be a bit tricky to get the timing right
that all the components are ready at the same time and not
overcooked.
The lemon and
parsley butter is my standard one that has featured here before and
can be made first as it can rest in the fridge. Mix lemon juice and
fresh parsley leaves to soft butter and the butter is done.
Roast romano
pepper halves in the oven glazed with a little bit olive oil and in
the meanwhile you can fry the halloumi dices in a pan until they are
nice and golden brown. Leave these in the oven at low heat to keep
them warm in case you have to wait for the potatoes to cook.
Boil the new
potatoes and steam the asparagus. Steaming asparagus shouldn't take
very long especially if they are quite thin. Take care that they don't overcook as they can easily get too soggy.
When everything is
done plate nicely and add the vinaigrette and the lemon and parsley
butter to the dish.
Stay hungry!
Your VegHog
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