Sure, the best thing about blogging is all the glamorous red carpet events we get invited all the time. And all the millions of dollars/ pounds/ euros we get paid through all sorts of lucrative marketing deals, all the time. Oh, and can't forget about all the pricey gifts and free Champagne they keep throwing our way, again, all the time.
Fat chance. Yeah, right. As if.
The best thing about is you guys: the readers. Your comments, feedback and just generally tagging along is the thing that keeps the bloggers going. Another super great thing are the fellow bloggers and meeting them. They are a great bunch of dedicated people and passionate about the same things. Every now and then they become real friends in the real world; not just nicknames whose lives you follow in the social media. One of mine lives in Israel so I only get to see her when she comes over for her summer holiday. Last summer we checked out the Tall Ships Race, but this time I felt brave enough to invite her over for a meal.
What was I thinking? Have I not met myself? Was I not capable of estimating the turmoil and anxiety that would push me in? See, it's one thing to admire photos of someone's cooking, quite another to actually get to taste it... For afters we had orange posset and before that we feasted new potatos (can't get enough of them!) with marinated octopus in this summery salad inspired by restaurant Salt in Tallinn.
I served the salad with persillade which totally rocks my world right now: try it on salads or serve with grilled fish. seafood or meat. To keep the olive oil from overpowering the flavours, use a very light oil. Or a 50/50 blend of olive oil and something neutral like canola or rape seed. Or use only that.
Fat chance. Yeah, right. As if.
The best thing about is you guys: the readers. Your comments, feedback and just generally tagging along is the thing that keeps the bloggers going. Another super great thing are the fellow bloggers and meeting them. They are a great bunch of dedicated people and passionate about the same things. Every now and then they become real friends in the real world; not just nicknames whose lives you follow in the social media. One of mine lives in Israel so I only get to see her when she comes over for her summer holiday. Last summer we checked out the Tall Ships Race, but this time I felt brave enough to invite her over for a meal.
What was I thinking? Have I not met myself? Was I not capable of estimating the turmoil and anxiety that would push me in? See, it's one thing to admire photos of someone's cooking, quite another to actually get to taste it... For afters we had orange posset and before that we feasted new potatos (can't get enough of them!) with marinated octopus in this summery salad inspired by restaurant Salt in Tallinn.
I served the salad with persillade which totally rocks my world right now: try it on salads or serve with grilled fish. seafood or meat. To keep the olive oil from overpowering the flavours, use a very light oil. Or a 50/50 blend of olive oil and something neutral like canola or rape seed. Or use only that.
Persillade:
3/4 of a big bunch of flat leaf parsley (finely chopped that yields 5 generous tbsp)
the zest of 3/4 lemon
1 tsp white vinegar (or lemon juice)
1 garlic clove
1/2 - 1 tsp salt (start with 1/2 and add more if needed)
1 dl oil (see above)
Crush the garlic clove using pestle and mortar and, along with salt and lemon zest, rub into paste. Add oil and finely chopped parsley leaves. Season with vinegar, check the taste and add more salt/ vinegar if needed.
Serves 3
Potato and octopus salad:
1 kg marinated octopus (recipe here)
750 kg new potatos
1/2 red onion
200 g fava beans (cooked and peeled)
15 sun dried tomatos (or oven-dried, for which you'll find recipe here)
15 olives
half a box of rucola leaves (3 handfuls)
Cut the smaller potatos in half and the bigger ones in 4. Cook in generously salted water and then, when almost done, steam dry. Peel and finely slice red onion. If you prefer a softer onion taste, fold them in with the hot potatos. Drizzle some good olive oil and fleur de sel on top and let come to room temperature.
Slice the tomatos and halve the olives. Fold them and rest of the ingredients into the potatos and serve with persillade and chilled rosé - German and Austrian ones are worth trying.
3/4 of a big bunch of flat leaf parsley (finely chopped that yields 5 generous tbsp)
the zest of 3/4 lemon
1 tsp white vinegar (or lemon juice)
1 garlic clove
1/2 - 1 tsp salt (start with 1/2 and add more if needed)
1 dl oil (see above)
Crush the garlic clove using pestle and mortar and, along with salt and lemon zest, rub into paste. Add oil and finely chopped parsley leaves. Season with vinegar, check the taste and add more salt/ vinegar if needed.
Serves 3
Potato and octopus salad:
1 kg marinated octopus (recipe here)
750 kg new potatos
1/2 red onion
200 g fava beans (cooked and peeled)
15 sun dried tomatos (or oven-dried, for which you'll find recipe here)
15 olives
half a box of rucola leaves (3 handfuls)
Cut the smaller potatos in half and the bigger ones in 4. Cook in generously salted water and then, when almost done, steam dry. Peel and finely slice red onion. If you prefer a softer onion taste, fold them in with the hot potatos. Drizzle some good olive oil and fleur de sel on top and let come to room temperature.
Slice the tomatos and halve the olives. Fold them and rest of the ingredients into the potatos and serve with persillade and chilled rosé - German and Austrian ones are worth trying.
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ANYONE FOR SECONDS?
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