Yesterday we celebrated our second anniversary of marriage. And once again he proved that he was the one. We are not big on gifts and romance, but still I like to surprise him with little things. So I spend most of the day baking a cake for two and when he came home, he surprised me with a bouquet of roses. This is the second time in 12 years that he got me flowers, so it was really special. We don’t need more than that. Just a few hours cuddled on the couch and an evening walk with the dogs. But since it’s Ramadan, we wanted to treat ourselves with Iftar dinner. We went to a beautiful place with an amazing interior, just next to Burj Khalifa. Every time I see Down Town I am amazed. By the size, luxury but still some strange feeling of belonging there. I really wish we could live there. And the dinner guys! It was a buffet, like most of Iftar dinners, with lots of dishes to choose from and everything I tasted was delicious. It’s hard to describe everything I felt yesterday. Love, happiness, curiosity,… Even some disappointment when they brought the dessert (everything was made with cheese!). We even met some beautiful local girls, who were so nice to help us with the food and when to start eating. It really was the perfect way to celebrate our love, doing what we love and just being us.
I am not missing our home anymore and I really think it was the hormones. Sure there are a few things like tap water, fresh vegetables and our garden. I remember one year, when we had tons of cherry tomatoes of all colours growing in the garden. And little snap peas, so sweet I ate them right from the vine. This recipe is a tribute to our garden in Slovenia. Crunchy bread scrubbed with garlic and coated with snap pea and pine nuts pesto, layered with arugula leaves and cherry tomatoes salsa. Summer in a bite.
- 1 (250 g) baguette
- 4 tbsp olive oil (divided)
- 1 garlic clove
- 4 tbsp pine nuts
- 1 cup (100 g) snap peas
- 2 cups arugula
- 2 cups cherry tomatoes
- fresh basil
- Make the pesto in food processor by mixing peas, pine nuts, one tbsp olive oil an salt to taste. Process until you get a paste.
- Cut the tomatoes in 1/8 and chop the basil leaves. Mix them in a small bowl with two tbsp of olive oil and salt to taste.
- Cut the baguette into 1/2 inch (1 cm) thick slices. Rub them with peeled garlic clove and brush with olive oil. Toast until golden.
- Spred some pesto on each bread piece, cover with washed arugula leaves and tomato salsa.
Najinega doma ne pogrešam več in mislim, da so imeli veliko vlogo hormoni. Seveda so stvari, kot je voda iz pipe, sveža zelenjava in najin vrt. Spomnim se leta, ko sva imela češnjevega paradižnika veh barv v izobilju. In malih strokov graha, tako sladkih, da sem jih jedla kar na vrtu. Ta recept je spomin na najin vrt. Hrustljav kruh podrgnjen s česnom, namazan s pestom in stročjega graha in pinjol, ter obložen z rukolo in salso iz češnjevega paradižnika.
- 1 (250 g) bageta
- 4 žlice olivnega olja (razdeljeno)
- 1 strok česna
- 4 žlice pinjol
- 100 g (1 skodelica) stročjega graha
- 2 skodelici rukole
- 320 g (2 skodelici) češnjevega paradižnika
- sveža bazilika
- V multipraktiku pripravimo pesto iz stročjega graha, pinjol, 1 žlice olivnega olja in soli po okusu. Meljemo toliko časa, da dobimo gladko pasto.
- Paradižnike narežemo na 1/8 in sesekljamo baziliko. Zmešamo ju v manjši posodi skupaj z 2 žlicama olivnega olja ter soljo po okusu.
- Bageto narežemo na 1 centimeter debele rezine, ki jih podrgnemo z olupljenim strokom česna ter premažemo z olivnim oljem. Popečemo jih do zlato rjavega. Namažemo jih s pestom ter obložimo z oprano rukolo in paradižnikovo salso.
Yours truly, A.