Today we woke up in a very energetic mode (despite the bad weather) and we jogged up to Hampstead village. It's so much more motivating than going to the gym and running on the treadmill, because you know that when you get there, there will be coffee waiting for you as a treat for your efforts. And so we had two flat whites at Ginger and White, waited for the rain to stop and walked back home again to make lunch (a very late one).
Here are some pictures I took (discreetly, I hope) at Ginger and White - one of my favourite coffee places:
Towards the end of the itinerary it started to rain again and we run through it, getting home soaked and tired. I didn't want to make something that would cancel our efforts and I was still thinking of a scallop dish I ate in Copenhagen while I was visiting for work last week. They were oven-roasted and had a pesto-like sauce but I decided to completely make something up - a sauce of my own creation:
I made a pesto-salsa verde hybrid by mixing garlic, pine nuts, basil, parsley, dill, lemon and olive oil.
Please don't ask me the measurements because I didn't actually measure, I just put all the ingredients together in the blender, in quantities that seemed fit to me. And so I blended them.
I cut about 10 vine tomatoes in half, put them cut side down in a baking tray and sprinkled with just a dash of olive oil. Then I roasted them in the oven for about 10-15 minutes.
Then I took a tablespoon or two of the green herb sauce and mixed it with some vine tomatoes (3-4) and blended these too (separately) to make a tomato sauce.
In the meantime, I took the tomatoes out of the oven and kept them aside. I seasoned the king scallops and put them in the oven for about 20 minutes. If you have a better/faster oven then mine, you might need less time.
After roasting the scallops I put them in a serving dish with some of the roasted tomatoes and sprinkled them with the green and the tomato sauce according to taste.
To accompany, I steamed some asparagus for 2 minutes, poured over them some vinaigrette and parmesan shavings. I make the vinaigrette by mixing olive oil, balsamic vinegar and a teaspoon of honey.
Et voila, a light but tasty lunch
Here are some pictures I took (discreetly, I hope) at Ginger and White - one of my favourite coffee places:
Towards the end of the itinerary it started to rain again and we run through it, getting home soaked and tired. I didn't want to make something that would cancel our efforts and I was still thinking of a scallop dish I ate in Copenhagen while I was visiting for work last week. They were oven-roasted and had a pesto-like sauce but I decided to completely make something up - a sauce of my own creation:
I made a pesto-salsa verde hybrid by mixing garlic, pine nuts, basil, parsley, dill, lemon and olive oil.
Please don't ask me the measurements because I didn't actually measure, I just put all the ingredients together in the blender, in quantities that seemed fit to me. And so I blended them.
I cut about 10 vine tomatoes in half, put them cut side down in a baking tray and sprinkled with just a dash of olive oil. Then I roasted them in the oven for about 10-15 minutes.
Then I took a tablespoon or two of the green herb sauce and mixed it with some vine tomatoes (3-4) and blended these too (separately) to make a tomato sauce.
In the meantime, I took the tomatoes out of the oven and kept them aside. I seasoned the king scallops and put them in the oven for about 20 minutes. If you have a better/faster oven then mine, you might need less time.
After roasting the scallops I put them in a serving dish with some of the roasted tomatoes and sprinkled them with the green and the tomato sauce according to taste.
To accompany, I steamed some asparagus for 2 minutes, poured over them some vinaigrette and parmesan shavings. I make the vinaigrette by mixing olive oil, balsamic vinegar and a teaspoon of honey.
Et voila, a light but tasty lunch
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