A Sunday lunch with prosecco and friends

Unplanned, on-the-spur-of-the-moment and impromptu, this lunch was sunny, sparkly, air-conditioned and frothy both in liquid sustenance and atmosphere : good cheer, good friends, good food (even if I say so myself).

With Raising Sand (Robert Plant and Alison Krauss), thank you Neena.

Menu

Prosecco, prosecco, prosecco. And good old G & T. And fresh, tender coconut water.

Ok, so these are not my pictures, they’re off the web, but they encapsulate the moments and are the visual ooh’s and aah’s elicited by chilled bliss on a humid summer day.

On to the food :

Kurmur, crunchy, fresh, crisp, in bowlfuls, with the drinks.

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Melon with proscuitto and a honey mustard vinaigrette. (The vinaigrette was part of the plan, but it didn’t get made).

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Here’s the recipe anyway – 4 tablespoons of your best olive oil, 2 tablespoons of red wine vinegar, 20ml runny honey, 1 1/2 teaspoons of wholegrain mustard and a pinch of salt – mixed and stirred and shaken. Got the recipe off the net and the pix were stunning.

A Curly Kale Salad with tomatoes, olives, cubed feta, a minced red onion, cherry tomatoes, thinly sliced red radishes and Japanese cucumber, sliced mushrooms – and for the kick – fresh betel leaves, minced. The whole lot gently tossed with olive oil, salt and pepper. And just a dash of apple cider vinegar. Pomegranate arils. Roasted sunflower seeds, scattered.

A word about the kale. A serendipitous discovery – this was organic, fresh, crunchy and wonderfully green. Home delivered by Ben of Sustenir Agriculture which practices urban farming in Singapore.

Urban farming, thus described : controlled environment agriculture : growing plants without ever exposing them to the outside world, using artificial lighting, exacting specific nutrients and controlling every aspect of the air and water environments … perfecting a plants habitat: giving them exactly what they need, when they need it. Their lack of exposure to the hazards of traditional field farming (insects, temperature changes, cleanliness and purity of water, parasites and inconsistent levels of sunlight) … ergo clean, healthy produce …

Yes, it tasted clean. And healthy. And fresh. And good, considering : kale is the king of healthy leafy greens, a widely regarded super-food that brings more nutrients to the table than any other green on the market. Rich in beta-carotenes, Vitamins K,C, A and calcium, consuming it raw, cooked or juiced will give you boundless energy. With the highest anti-carcinogenic properties of any salad, this is the mighty green that might just save us all!

Arabian Beef Kebabs

These were especially delicious, a new recipe.

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  • 1 kg minced beef
  • 3 eggs
  • 1/2 fresh cup coriander leaves
  • 1 cup fresh mint leaves
  • big onion, chopped fine
  • 3 cloves and 4 cardamom, and some cinnamon, blended
  • 1 tbsp coriander powder
  • 1 tbsp cumin powder
  • salt
  • 100g olive oil or butter
  • ginger garlic paste
  • 1 tsp freshly ground black peppercorns
  • 2 tbsp lime juice
  1. Mix all together well.
  2. Set aside for 30 to 45 minutes.
  3. Shape, pan fry.
  4. Garnish with mint and coriander leaves.

Pita wedges tossed with sea salt, olive oil and freshly minced rosemary.

Hummus and Baba Ghanoush.

Roast chicken with chunks of butternut squash and sweet potatoes. Smoked salmon with cucumber and soft cheese.

And dessert was Mango Fool with Lime and Toasted Coconut

A puree of Alfonso mangoes (in season), swirled with the zest and juice of half a lemon and Greek yoghurt, chilled, then spooned into ramekins and topped with toasted coconut flakes and sprinkled with black chia seeds. (Couldn’t find passion fruit which was part of the recipe – a drizzle of passion fruit seeds. Substituted with chia).

One did float on the bubbly a bit, which is why my photographs are less than par. Some pix borrowed off the web.

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