Another thing I learned as a new mother is that you must always have basic things in the fridge to prepare an impromptu meal. So I take the few times that I have free and cook basic things I can keep for days or freeze (pasta, sauce bases, stews).
This weekend we went we had to organize a meal at full speed, a call that says we are on the way and nothing touches improvise. Fortunately it was warm and the guests were of little to eat so we prepared a salad and snacking artisan cheese and vegetable pies.
Green salad with pasta
Ingredients
- 1 lettuce 1 fresh chives
- Tuna Macaroni
- crab sticks grated carrot grated
- Celery Boiled Egg
- virgin olive oil Balsamic vinegar
- bianco white balsamic cream
Development
The key to this salad come out wonderfully both the lettuce and the onions were recently brought from the garden of my father. On this basis it was impossible to go wrong.
First refreshed and clean the lettuce leaves in cold water, drained and cut into julienne strips. We place it in a bowl. Clean and cut green onion as the scatter over the lettuce. We will put the macaroni on this basis (in my case was simply boiled with water in the fridge) and salaremos. Would also normally tomato but since one of the people coming to eat is allergic.
Then simply add the chopped stick, crumbled tuna and grated carrot and celery. Cut the boiled eggs and place them a little decorating.
Finally dressed with olive oil and aceto bianco. White balsamic cream will fall upon the hard-boiled egg and lightly over the salad to serve. This cream is translucent but gives lots of shine.
and completed the meal with vegetable pates artisans of eggplant, mushrooms, green olives and ratatouille and artisan cheeses also Maestrazgo area (a terrific goat cheese with mushrooms). All purchased in the posts that are positioned to San Jorge. Ahhh, a good bread and good wine to accompany.
the end everything went great, the small allowed me to eat and enjoy the company that threw a minisiestecilla. Now I leave that cries out for me from his crib.
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