RECIPES
Basia
Hello, my dears. I'm sorry for such a long break, but I needed it to see the whole move through to the end. Luckily, the move and setting up the new apartment are finally done, so I can sit down in relative peace and offer you something tasty to eat. From now on I'll be experimenting in a small but cozy kitchen. Here's a piece of my kingdom:
As you can see, it has everything that matters, so cooking and baking don't scare me.
I haven't started thinking about Easter yet, but you can find my ideas from last year for Easter dishes HERE. Outside my window, though, it's spring. I even saw a blooming cherry tree, so it's time for spring food, too. This fennel salad with apple and blue cheese really lifts my mood :) It's light, delicate, and it basically has everything I like in it. It tastes great drizzled with just olive oil. I suggest adding some nut oil, though, and to liven it up a bit you can also add a few toasted walnuts or pine nuts. It's wonderful as a side dish for dinner, but I think it's best on its own, with a piece of fresh bread.
Lettuce with fennel, apple and blue cheese
Directions - Fennel Salad with Apple and Blue Cheese:
Wash the fennel, cut it in half and cut out the core, then slice it into thin strips. Wash the apple and cut it into thin slices of any size. Slice the radishes into thin slices as well. Toss all the vegetables with the torn lettuce. Add the cheese cut into small pieces, the chopped dill and the fennel fronds, and the toasted nuts if using.
Mix all the dressing ingredients together, pour over the salad, toss thoroughly and serve.
Enjoy!
