~Lunch in the Secret Garden today~
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| The Secret Garden |
The day was hot and sultry and we decided to dine in the Secret Garden where there was a cool breeze now and then. I had to clean the old table and chairs, as my wild cherry tree had dropped hundreds of cherries ~ and I have been picking them regularly too, for jam and pies. We had a late lunch as we all felt so lazy and inclined to sunbathe! My fresh basil (picked earlier that morning) was in water, in an old jam jar as it happens, and I had a big bowl of peaches as well as some superb Serrano ham; so, I threw together a new salad for lunch – Peach and Serrano Ham Salad with Mozzarella and Basil.
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| Peach and Serrano Ham Salad with Mozzarella and Basil |
As there was four of us, I also served a classic Caprese salad of fresh local tomatoes on the vine with mozzarella and basil leaves, I dressed the salad with a good glug of olive oil and a twist of black pepper………these two salads were served with fresh crusty baguette and chilled white wine. What could be better?
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| Caprese salad |
The only thing about a late lunch and a wee wine is that none of us felt like doing anything for the rest of the day! Many ideas of jobs to be done were discussed, and rash plans of baking were toyed with, but, we just sat a little longer and enjoyed the sun and light breeze before we all eventually succumbed to a post-prandial nap! However, I did take time out to jot down my recipe notes to share with you, and here they are!
Recipe:
Peach and Serrano Ham Salad with Mozzarella and Basil
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| Peach and Serrano Ham Salad with Mozzarella and Basil |
Ingredients for 4 hungry or greedy people:
12 slices of Serrano Ham
1 small bag (100g to 125g) of Lamb’s Lettuce/Mache
4 large ripe Peaches
1 large ball Mozzarella Cheese (I used about 125g)
Small bunch of fresh basil, leaves only
100ml extra virgin olive oil
25ml White Wine Vinegar
Salt and Pepper to taste
Take a large platter, I used a meat oval/meat platter, and scatter the washed/cleaned lamb’s leaves over.
Arrange the ham evenly over the leaves, I scrunched them up like little rosettes. Then add the mozarella, tear it into small pieces and scatter it amongst the ham and leaves.
Peel and pit the peaches, holding them over a jug to catch the juices; then cut them into wedges and add them to the salad.
Finally, add the basil leaves and tear any larger ones into smaller pieces.
Mix the oil and vinegar together, I use a jam jar, and add seasoning of salt and pepper. Add any peach juices and drizzle over the salad. Et voila! A simple and elegant summer salad.
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| Peach and Serrano Ham Salad with Mozzarella and Basil |
Recipe: Caprese Salad
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| Caprese Salad |
Ingredients for four people:
4 large juicy Tomatoes
1 large ball of Mozzarella cheese (I used about 100g)
Fresh Basil leaves
Extra Virgin Olive Oil
Black Pepper
Cut the tomatoes into rounds and arrange in concentric circles in an attractive plate. Cut the mozzarella cheese into similar size rounds and slip them in between the tomatoes slices ~ see the photo.
Scatter fresh basil leaves over the salad and drizzle a good glug of olive oil over the top and finish with a good grinding of black pepper. Allow diners to add salt as they wish ~ I served this with sea salt on the side. Make sure there is ample amounts of bread for “juice mopping”!
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| Caprese Salad |
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