Spring is on their way, admittedly it is taking its time. Anyhow with the prospect of warm weather, our thoughts are turning to "the great outdoors". There is nothing I like better than to take my meals outside, warming up slowly in the sunshine and relaxing while eating.
So when asked if I could support Al Fresco Holidays and enter their Chef of the Year Competition, I jumped at the opportunity and hopefully you will do the same, there is nothing simpler.
But wait and let's rewind a little, Al Fresco Holidays is a holiday provider of mobile homes throughout Europe. Isn't it time to break about having a break?
My is new to Pebble Soup HQ, it reminds me of my recent press-trip to Brussels, topped with a dressing I found on one of the most reliable recipe website I know, the Great British Chefs
I am not sure that a recipe without a name can be entered so I have named it in honour of the competition
Al Fresco Tomato and Mozzarella Morsel
Ingredients
serves 2
- 1 Mozzarella ball
- 2 medium tomatoes
- zest and juice of one lime
- 1 tsp of sugar
- 3 tbsp of olive oil
Method
cut the mozarella sideways so that it can seat on the plate and
slice each half
do the same with the tomato.
on a plate, alternate the mozzarella and the tomato
The dressing
zest the lime,
squeeze the juice
mix well with the oil and the sugar
dress the morsel and leave in the fridge for 15 minutes before serving.
Serve on grilled aubergines with herbs and salad on the top or simply as it it.
Sponsored post, the competition is opened until the end of May- the top prize is a holiday to an Al Fresco parc in Europe.
No comments:
Post a Comment