menu seven:
TOO DARNED HOT. ALORS!

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Provencal Toasts
Melon and Figs with Prosciutto and Mint
Deconstructed Salade Nicoise
Lavender Honey Ice Cream

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Provencal Toasts
There are three toppings for little toasts or crostini in the book. I had planned to make the eggplant one but because we were out all day it didn’t happen. I did roast the eggplant with oregano a few days later for the main part of a veggie meal. Served with pickled onions, a sharp cheddar cheese and a green salad. So all was not lost.

Melon and Figs with Prosciutto and Mint
My Irishman did the shopping for me and missed getting the melon. Fortunately we had picked up 3kg (6lb) cherries from a nice man on the side of the road on the way back from the beach. So we ended up with Prosciutto and Cherries. Absolutely divine. A real surprise!

Deconstructed Salade Nicoise
It’s been years since I made a salade nicoise. I won’t leave it so long again. Loved how this ‘deconstructed’ version was served on platters in the middle of the table. Making it both more casual and more celebrational than individually plated salads.

Lessons from my notes:
– Loved serving the separate elements on platters to create a colourful spread
– Green beans are better when not crunchy
– Seasoned beans 3 times – cooking water, vinaigrette & finishing
– dressing – can be lovely to use much less vinegar
– Basil in dressing adds amazing flavour and a great way to spread the freshness across the whole dish
– Couldn’t get tuna so used blue eye cod. Delish! Great with the ground fennel cooked on the flesh

Lavender Honey Ice Cream
I made David’s creme fraiche in preparation for having a go at the ice cream. But that’s as far as I got.
So I macerated some dried lavender from the garden in honey and served commercial vanilla ice cream with the flavoured honey drizzled over. yum! Thinking Rosemary honey would also be delish or thyme.
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For more see: The Jules & David Project