Tuesday, 18 August 2009
A lovely Sunday. Up early. A little train ride. Window shopping. A yummy fresh baked pasty. A new red lipstick. A visit to the Air show. A glass of Pimms. Big plane. Fast planes. Loud planes. Back home in time for lunch.
Pea and parmesan and tomato basil bruschette with ham.
Pea and parmesan puree
In a food processor put a few mint leaves and a pinch on basil leaves with two good handfuls of fresh podded peas.
Add a large handful of parmesan, some olive oil and a good squeeze of lemon juice.
Add salt and pepper to taste.
Tomato and basil topping
2 handfuls of cherry tomatoes seeds removed then chopped.
Pop in a bowl with a good pinch of greek basil leaves (I just like this type as the leaves are so tiny and perfect)
Olive oil, white balsamic vinegar, salt and pepper to taste.
Serve with toasted bread and your favorite sliced ham.