We had some warm sunny days recently and more is to come. I love days like this. It's such a delight to wear flip flops once more, get rid of trousers and thick cardigans and spend as much time as possible in the garden. To me the best way to do this is with family and friends.
Yesterday sweet friends from one of my cooking clubs joined me for a lazy summer afternoon.
We all made one or two dishes. It's always a surprise what will be on our table. We had a quinoa salad with mackerel, apple and beetroot, a salad with pearl barley, chicken, harricot vers and peppers (see photo below), a bulgur salad with strawberries and pistachio nuts (see photo above) and a Swiss apricot pie for desert (see photo below). They were all absolutely delicious!
Unfortunately I don't have the time to write down all the recipes, but I am confident you can find them on the internet. I added the recipe for the bulgur salad with strawberries and pistachio nuts below.
I wanted to thank you too for your replies on my questions in last weeks blog post. I find it interesting to know what your opinion is on the subject of anonymous blogging and the influence of your readers on your style of writing. If you haven't read the comments yet. Please have a look.
Wishing you a Happy week!
Bulgur salad with strawberries, mint and pistachio nuts
200 gr bulgur
one or two chopped spring onions
40 gr chopped pistachio nuts
3 tbsp chopped parsley
1 tbsp chopped mint
3 tbsp lemon juice
3 tbsp olive oil
a pinch of coarse sea salt
freshly ground pepper
about 200 grams of strawberries (in halves or quarters)
Prepare the bulgur as stated on the packaging. Leave to cool.
Mix the bulgur with the herbs, the pistachio nuts, olive oil en lemon juice. Add salt and pepper to your taste.
Add the strawberries to the salad just before you put it on the table.