Sunday, 24 June 2012

Broad Bean and Asparagus Bruschetta

Delicious mash-up of freshly cooked and skinned broad beans and asparagus, whazzed (technical term there) in the mini-chopper with mint, olive oil, salt and pepper, and a squirt of lemon juice to taste.  Spread on char-grilled slices of ciabatta, brushed with garlic-flavoured olive oil.  We served this with a cocktail called 'Mexican Mockingbird' (Tequila - Mockingbird.  Geddit?!), a delicious, if unlikely, blend of Tequila, Creme de Menthe, lime juice and soda in a tall glass with lots of ice.  This preceded a lemony, garlicky spatchcock roast chicken, and the meal was rounded off by the Strawberry Rhubarb Cake.  Delish!

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