Goat cheese and pomegranate salad. For Aga, the bravest woman …

  1. A handful of rocket salad for a portion
  2. A few thick slices of apple
  3. Three or four of goat’s cheese rounds
  4. One egg
  5. Some bread crumbs
  6. Half a cup of pomegranate seeds
  7. Olive oil, balsamic vinegar, honey

Prepare the dressing by whisking together all ingredients until smooth: two tablespoons of olive, one teaspoon of vinegar and a teaspoon of honey. Crack the egg into a bowl and use a fork to lightly whisk. Place the breadcrumbs on a separate plate. Dip the goat cheese in the egg and the breadcrumbs and press firmly to coat on both side. Fry until golden brown and crispy, about 2 minutes on each side. Arrange the garden rocket on the large plate, apple slices and cheese, sprinkle with pomegranate seeds and pour the dressing and it’s ready to eat.

I like lightly grilled apple slices, but they can be fresh.
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Asparagus frittata. A good choice for any time.

  1. A few asparagus spears,
  2. Four eggs,
  3. A tablespoon of butter,
  4. A tablespoon of cream,
  5. Two tablespoons of  Parma cheese or Pecorino,
  6. Salt and pepper,

Blanch asparagus in lightly salted water for 1-2 minutes. Drain and refresh under cold water. Whisk eggs in a bowl with cream and cheese and season with salt and pepper. Add to pan and cook over low heat for 5-8 minutes, or until almost set. Place under a hot grill and cook until golden. Two portions. Yummy!

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Photo by Stella Grzela